Corona Hair and Cooking Class: Living Through History

For all you old faithful followers, you know who you are, I’m not back to writing again… I don’t think.  A thought occurred to me and has not left my head so I’m banging away on the keyboard in hopes of excising it; a bit like a sore tooth.

It’s not even a very profound thought. Frankly it has no profundity at all. When you read this whole thing you’ll be sadly disappointed, I promise.  You will most likely wonder why I even bothered. And why is it so damned long? Trust me I’m wondering that too as I fix error after error, typo after typo, clearly rusty and lacking any type of flow on my keyboard. But as a good friend once said, Hey man find your battel rhythm and get on with it. So I’m getting on with it.

It was really just a  comment I heard from someone else’s conversation that sparked the thought in the first place and now I can’t rid myself of it. The comment, unlike this post, was actually very profound. Since I’m devoid of deep thought I’m stealing it.

Nothing will be the same. Nothing we do will ever be the same. Our world and the way we do things has changed forever. 

This was a co-worker and he was obviously driving home a very serious thought in a very serious time. The world he was referring to was our workplace and our mission and how we do business in the age of Corona. The moment itself wasn’t serious really; just another meeting in a sea of meetings. But it was said with such matter of fact-ness and passion, if I can use that word, that it stuck with me the rest of the day, the ride home and every day since then.

And yeah man it is serious stuff and should be taken as such. But one thought kept dove tailing from my mind onto his eloquent but short declaration. Something has changed, and it will forever change the way we do business where I work. And the thought kept churning and churning as I drove home from what would be my last trip from the plant for almost a month:

I can’t believe they are going to let us work from home!

The work from home revelation was so surprising I didn’t even know how to act. Should I still get dressed? Should I shave and do my rug up all nice? Then I went to the other extreme. Should I stay logged in longer than my normal 10hr day? Should I take bathroom breaks? Should I skip lunch and stay at my computer? Am I allowed to get up, walk the seven steps to the kitchen from my cozy home office and get a snack if I prefer?

Who knew, who knows?  Hard to say.  So I sat and I sat, at the ready on my home PC.

A little side note here.  They will never get the credit they deserve, but our IT department are assassins.  They ramped up a pandemic plan and got everyone who needed it, and we’re talking thousands of employees, set up at home in crazy fast fashion. Their efficiency at getting the whole network set up and handling serious traffic so quickly after the order was given, and as positive Covid cases began to mount in our area, saved lives. I have no doubt of that. Absolute steely eyed assassins.

Now back to my working from home ethical conundrum. Turns out the issue was of my own making. Someone put it simply, which is good because I’m a simpleton.

Do you take bathroom breaks at work? Yes. Well then take them at home. Do you stop for lunch at work? Yes. Well…

You see where this is going.  So easy even I could follow along. So here is the double edged sword of finally getting comfortable that you’re not screwing the company because you get up to pee in your own toilet three times in a ten hour period.

Ready?

Getting comfortable is the worst thing you could do working from home.

I mean it’s not like I was laying on or near the couch drunk as a hoot owl by noon or anything. But I got comfortable in my kitchen real fast. With the kids home and the general populace wearing masks like people who had no idea how to wear masks, I decided to do one huge shopping trip and then eat the fridge and pantry empty before venturing out again. That meant cooking.  Three meals a day. And it shows.

It has become so bad, my oldest, now 10 and a veteran of cooking classes from a joint down the street even remarked about the daily menu. Um daddy? We’re eating a lot of steak these days aren’t we? 

Yes Frank and the reason for that is daddy saw Gordon Ramsey do it over and over while binge watching all 17 seasons of Hell’s Kitchen. And I’d really appreciate you getting out of my face about it.

Unfazed, he moved on to the other thing that really showed during this work from home excursion. My hair. Daddy did you brush your hair, cause it doesn’t look like it. 

Tact is not his strong suit. No clue where that trait, or lack there of comes from.

But tact or no, he was right on both fronts. Actually I am a little disappointed in him.  He failed to noticed another issue. It’s one he gleefully points out most times. I guess he figures it was so obvious he needed not highlight it.

I’ve gained 11 pounds in a little over three weeks. And it’s all Gordon Ramsey’s fault.

Back in December Frank and I were both sick for long periods of time with flu like symptoms. Frank was actually diagnosed with Flu B. I had the same symptoms; except for one.  I lost my appetite. I wasn’t nauseated. I just didn’t want to eat. A very rare thing for me. Nothing tasted good to me. Even my beloved Diet Canada Dry was not hitting the mark.

So while I wallowed on the couch, not eating, coughing my head off and feverish, a condition that went on for almost three weeks, I binged watched all 17 seasons of Hell’s Kitchen at a sharp 18 to 20 episodes a season. Watching Ramsey teach those chefs how to properly cook a ribeye steak in a frying pan while calling them all donkeys was a revelation.

Hence all the steak now. Application comes after comprehension. And I felt like I finally understood how not to turn a steak into a burned shoe.  It was a glorious lesson. So I am practicing.  A lot.

All the while my gut was getting bigger and my hair… well my hair was and still is out of control. I’m using product for the first time in my life if that means anything to you.

Here is a pic right before corona and from right now

Viola

 

 

 

Yeah man.  It’s real and it’s spectacular.

That’s about it.  That’s what’s been churning in my brain pan. See, nothing earth shattering. Just a realization that my work world has changed and for the better in some instances, my hair is longer than before I had it shaved off in basic training some 32 years ago, and it is possible to cook a perfect ribeye in a frying pan.

As for the Corona, it’s likely Frank and I both had it Christmas through New Year.  The anti-body tests might confirm that. Maybe not.

I was promised the doorway to hair long enough to go with a pony tail is just 3 or 4 bad weeks and then it would be fine. May have to test that theory but it ain’t lookin good. 

Work from home is tapering off for now. It may stick as a good idea going forward. No clue really. Hope so. I’ll definitely need to mix in a home office exercise program.

Hope there’s a Netflix series for that.

 

 

 

 

8 comments on “Corona Hair and Cooking Class: Living Through History

  1. Lisa Edwards says:

    OK so I heard what you said but I’m hopeful! I missed your stories! 😁

  2. If we can’t get the podcasts during Corona, we can get your blog! You have always had a way with words my friend!

  3. polly Gannotta says:

    Would u show a current pic of your two kids please? This is Mary Graces friend, Jean’s mom. Thanks

    • fmlinardo says:

      Hey Polly, I know who you are 🙂 I don’t post much of the kids anymore as they’ve gotten older. But the most current pics of them on my Facebook page. facebook.com/francis.linardo

  4. George Wessler says:

    Hair is a little long and greyer, missed the blog. Don’t abandon us like that! Hope all is well and please keep everyone safe!

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