My personal impacts have been minimal. I’m working from home and didn’t have fresh fruit or veggies for a few days when everyone was panic buying. I now have grapes, apples, broccoli and bananas, so I’m really glad I just stayed home and browsed my friends shit-show pictures of BJ’s, Wal-Mart etc as they posted them on social media.
A lot of my friends in the bar and restaurant business are bracing for impact. Restaurants are going to carry-out/delivery/drive-through only and some servers were even laid off today. Lots of low-income cash flows will be going dry, and fast. Same with a lot of personal service types like massage therapists, hairstylists, etc. Everyone’s cancelling appointments. The money is drying up NOW for them.
This is going to be a big deal no matter how the infections play out.
I’m definitely using this as an opportunity to prove how viable working from home can be for me. I’m not ready to go 100 percent remote, but I could see myself easing into it over the next year or two. I think it’s mostly a trust issue. The technological, personal and process hurdles aren’t much to clear.
Same here. I’ve got an OLD SCHOOL boss who likes to see us at our desks every day. I’m hoping to do more telework after this since I commute 43 miles one way
Not a comment on either your abilities or @twojarslave s but one thing that’ll we’ll surely see in the future after much time has passed is how corporate management will look at this period, and worker performance from this time, to argue against people working from home and they’ll do so without weighing in that,
a lot of people were unaccostomed to working from home to begin with,
it takes time to match previous performance when changing work-formats, and
there was an ongoing global pandemic so productivity would have been down even if everyone had been in-office.
Agreed. the biggest hurdle will be the old-farts in management that struggle with their VPN or, in our case, GoToMyPC, which is COMPLETE garbage. They’ll be far less productive (not sure why they seem to only ever sit in meetings with Webex anyway) and will assume that is true for everyone.
Most people I know that drink also do or have no qualms with toking up a little too. Minus the booze they probably won’t have any qualms toking up a good bit more.
Next headline “Big Run On Dispensaries, Shelves Cleared”
And
“Lines Forming Around Dunkin Donuts, Crowds Restless But Mellow.”.
I did about 2 weeks. I actually used frozen concentrate apple cider so I could make it a bit stronger (the more sugar you start with the higher alcohol content you can get).
Basically, I just add my juice into a 1 gallon jug, add champagne yeast, put the air lock (basically a p-trap) and let it sit out of the sun for awhile.
When the yeast converts sugar to alcohol it also produces CO2. If you run out of sugar you will also stop producing CO2, and won’t see bubbles. If your alcohol content gets high enough it will kill the yeast and stop producing CO2 and you won’t see bubbles. Basically once you see the bubbling stop or slow way down (it really bubbles a lot for the first 10 days), you know it is done.
I then age mine capped in the fridge for a week.
Make sure everything is very clean before starting, or you will get some funky flavors.
I have done some weird stuff too. Cinnamon cider and apple / pineapple cider.
Probably more than you were looking for lol.
Additionally, if you want hard alcohol, a popular thing to do is make apple jack. Put the cider in a bucket, place bucket in the freezer, as it freezes discard the frozen chucks (which will be water since alcohol freezes at a lower temperature). This is called freeze distilling. It will give you one heck of a buzz, and a even worse hangover as it does not remove methanol.
