I settled myself down and got over my mad.
This morning, Tim and I spent the morning cutting up deer meat. Steaks, chops, roasts, the smaller stuff got chopped up into stew meat. We got probably 25 packages of hamburger from the first deer so we did not need to grind any from this one.
We have it down to a fine art. We remove the table cloth, throw down a shower curtain we use for just this purpose. The deer is brought in: one front quarter, then the other. One back quarter, then the other. Finally the rib cage, for the backstraps, tenderloins, and a neck roast.
Tim cuts. My job is to wash the pieces and examine them closely to make they are clean and free of hair. I'm very good at that job because seeing hair in my food makes me gag. By the time that I'm done washing and inspecting that venison, it's good. Everyone has a special talent, I guess, and now you know mine.
We vacuum seal our meat without a vacuum sealer. One side of the sink is filled with clean cold water. The other side of the sink is the side where I'm washing the meat and cutting away any scraps of fat. Once the meat is ready to be packed, I drop it into a ziplock freezer bag, zip the package 90% shut and then carefully lower the package into the water right up to the unzipped section. The water pressure removes the air from the bag, I zip it up and pull the bag out of the water and set it on a towel to dry.
My sister taught me that little trick and I use it a lot. Vacuum sealer are expensive and so are the rolls of bags. This is a money saver and vacuum packed food stays fresher longer.
Tim hauled the fresh packaged venison to the chest freezer, to join the other venison already there. I gathered up the shower curtain and the old hand towels we use for butchering and took them down to the basement to toss in the washing machine, to be washed and bleached and packed away until the next time.
It's been a good season. The deer were small ones, and so Tim is hoping for one more, but if he doesn't get one, we'll be fine.
He got word today. His layoff has been extended until January.
He digested that news, marked the new information on his calendar, and then headed out the door to do a porch delivery of some piping hot soup. His son started showing some very familiar sounding symptoms yesterday. Tim asked him if he was running a fever. He didn't have a thermometer. Tim left a care package hanging on his door: an electronic thermometer and a bottle of aspirin. Yes. He has a fever.
Today, my daughter was exposed to the virus at work.
At the beginning of November, we had 71 cases. Dec 1st, 303. A week into the month, we stand at 568. The school is now closed until January 25th.
This is a mess and yet we still have the people insisting covid is not 'real', refusing to mask or to avoid crowds.
42% of our population is 65 or older. Risktakers and an at-risk population are not a good combination.
We have one hospital. That small 85 bed hospital has 4 ventilators to serve a population of 39,200
For the first time, I find myself getting apprehensive. Our cases increased by 53% in the first week of December. If this continues, we'll have 1200+ cases by Christmas.
I. Can't. Imagine.