Self-Isolation Due to the Coronavirus (Day 8)

31st March 2020
Day 8 of isolation. If you’re reading this then you may have noticed that I didn’t post anything the last two days (Days 6 & 7). I won’t post everyday but I’ll post as often as I can. Today I had mostly school work to do again, but after that I decided to do some more cooking. I made some Maple Bacon Scrolls and they are delicious 😋 Although I’m still not quite sure if they’re supposed to be sweet or savoury. Maybe a bit of both.
The Karate club I attend has closed classes due to the coronavirus, which is no surprise. Luckily the club is using the platform Zoom to continue classes online via live video meetings. Today I had my first proper class (there was a few before today but then I wasn’t training because I was helping out since my parents run the club) and it ran mostly the same as a normal class, save a few technical difficulties with my internet connection. I’m really glad that I’m still able to do karate so I have something to do during isolation and also so I can maintain a somewhat regular routine.
Also to pass the time, I’ve mainly been doing lots of reading. At the moment I’m reading a book called ‘Specials’ by Scott Westerfeld. It’s the third in an amazing series, I even got my dad reading them, although he’s only on the second book.
I’ll hopefully be posting some more this week, until then stay safe, stay positive and remember to wash your hands.

Aussie Bacon Potato Salad Recipe

Aussie Bacon Potato Salad:

Serves 8

Ingredients:

4-5 Slices of bacon 

1/2 Brown onion

1 Tablespoon Olive oil

500mL Water

1000g Potatoes (about 10-11 small potatoes - when I made it my potatoes only weighed about 100g each)

6 Eggs

200g Mayonnaise

20g Whole grain mustard

2 teaspoon Balsamic vinegar 

Grated Parmesan cheese (optional)

Method:

1. Dice bacon (2-3cm) and onion
2. Heat frying pan with olive oil
3. Fry bacon and onion on medium heat until lightly browned (stir constantly so the food doesn’t stick to the pan). Once cooked, set aside
4. Cut potatoes into 3-4cm cubes (they do not have to be perfect cubes), you can peel the potatoes if you wish, however I personally prefer the skin on. 
5. Fill a pot with water and add a pinch of salt. Bring to the boil
6. Add potatoes, keep heat on medium-high until potatoes are soft. You can test how soft they are by piercing them with a fork. Set aside to cool
7. Using the same water from the potatoes, place whole eggs (with shells on) in the still-boiling water. Cook until hard-boiled, this should only take 7-10 minutes. Set aside to cool.
8. Once cooked, peel and cut eggs into quarters 
9. To make the dressing, place mayonnaise, mustard and balsamic vinegar in a bowl and stir to combine. Add cooked bacon and onion.
10. Once eggs and potatoes have cooled down for at least 15 mins, put them in a bowl together with the dressing mixture. Toss to combine (do this gently so the egg doesn’t completely fall apart). Sprinkle grated parmesan cheese over the top (optional)
11. Refrigerate/freeze for later or serve immediately. Best warm but can be had cold. Enjoy 🤗 

Bacon and Eggs Drawing

Cute Bacon and Eggs Drawing...

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