Sequestration Meal #4

I'm working from home, but it's still work, and since now everybody is working at home, it's gotten kind of hectic and stressful. Sometimes, easy food gets priority. But I still think this has been one of my better meals: leftover rice pilaf with steamed broccoli in a buttery sauce and Gardein Italian saus'age slices sauteed with onions and peppers.

Working from home at this time of uncertainty is much harder than working from home at any other time (though I think I've only worked from home for this particular job a few times before now). There are a lot of differences: I don't typically attend meetings when working from home, but now I have teleconference meetings every day with all the rest of the people working from home. There are daily changes to policies, sometimes hourly. Nobody really seems to have a clear idea what is going on. And yet, we work, somehow.

I am deeply privileged to be able to continue working, I know. And the recognition that my employer has that a whole lot less will get done is reassuring. Although I do have some concerns about economic issues in the larger scale, I will continue to be paid, and that's a good thing.

Incidentally, although I'm often showing you dinners, I figure it makes no real difference in tagging the posts. So I do tag some of these "vegan lunches" when they were really vegan dinners. I trust you'll understand that, anyway, under these circumstances.