Cal Orey's Blog, page 92

Pandemic Protests - Unmasked

By Cal Orey

As I predicted, June would be the month we'd experience a sense of normalcy since lockdown in my Northern California tourist town, in America, and around the world. So, how does it feel? Well, it’s kind of is liberating, sort of. After all, we’ve been cooped up inside our homes like birds in a cage. We wanted to go outdoors and enjoy the fruits of freedom like we had before the COVID-19 pandemic. But the protests for re-opening -- perhaps too soon – adds fuel to the hope, hype and hysteria fire. Worse, during the pandemic, the loss of George Floyd gained even more protests and riots (against another pandemic of racism and police brutality). Despite the danger of mass gatherings and tear gas (which causes coughing to spread the virus) people march. In San Francisco to New York City, Seattle and Atlanta and dozens more cities, even around the world people (some wear masks, others do not) gather in crowds to fight for civil rights amid a contagious virus that is still spreading around the world. And medical experts are concerned. Politicians and epidemiologists are worried about a new spike. But health workers were worried about new spikes during “lockdown fatigue” (due to loss of jobs and freedom) protests. So, the questions remain: Is there hope the virus will fizzle -- and the hype and hysteria fade like in the ‘80s during the HIV/AIDS epidemic? Or will a second wave of the deadly virus revisit like in 1918 during the fall-winter? 
HOPE
Every day we hear news about therapeutics and a vaccine by the end of the year. And now, with relaxed restrictions paired with people who fought for going back to work, getting a haircut to a beer – we’re seeing hope of saving our economy. However, there are more spikes in virus outbreaks. Still, people are divided on believing the virus is big and bad. Others say we’re in between a rock and a hard place – we choose between making money or taking chances with our health? So, life goes on and we hope for the best and prepare for the worst.Since the pandemic began in my town, I've noticed two groups: The Cautious Cats, or the CCs and Freedom Fighters, or the FFs who are the folks who say the virus is just a cold. Locals and tourists want to pack the casinos, hotels, vacation home rentals, restaurants and beaches. But the CCs know our hospital has a mere 60 beds and being a tourism hub, we could get overwhelmed like we watched on TV – New York City, the epicenter of people dying. We hope it won’t be like that here. As the sibling, dog, and I drive around town it is different. The Lake is quiet and campgrounds are empty. The grocery stores are filled with people--half with masks, half without. There is controversy about the good of wearing a mask.  I feel better wearing one. I do it like wearing a protective condom. And I hope the cotton cloth helps me stay well or if I am a carrier, I hope it keeps me from infecting someone.The locals have a different vibe. Half the folks still believe there is no virus and refuse to wear masks. The other half know we are like a petri dish – and hope we don’t get sick. Our hospital, food, and supplies will not be able to take care of our own – and interlopers. We hope we stay at zero deaths. But many locals are hungry and fed up. We want to go back to pre-pandemic days – a time of no fear of people and a contagion. Both locals and tourists complain about shut down businesses, lost a job or endure a pay cut and wonder if a Great Depression is in the works. Is it hope or hype since the news is inconsistent and trust is shaky?
HYPE
Life during the new normal is abnormal. Skyler, my beloved Aussie got his nails clipped. The protocol is to drop off the dog to a vet tech at the car. No pet owners are allowed inside the office. The techs wear masks and gloves… Next, I kept my dental cleaning appointment. It was a very sterile experience. At the dental office I announced my arrival via phone in the car. I used a paper towel to open the door. Walking into the vacant waiting room I was wearing a mandatory mask. Then, my temperature was taken. I was asked if I had been sick, in contact with anyone sick or if I had traveled. After rinsing twice with peroxide, I sat down in the dental chair. Everything was wrapped in plastic. The hygienist wore a face shield and gloves. No hazmat suit, just scrubs. I removed my mask and the procedure began. And it was done.Can I get my roots done yet? The pricey light brown hair powder I bought online hides the grays. Three months without a hair appointment, I called a salon and was greeted with price gouging. Uh, more than 300.00 for a root touch up and a few highlights?  And yes, both stylists and clients wear masks – and temperatures will be taken.
HYSTERIA
The media has kept us abreast of the different re-opening phases. Once Nevada opened their golf courses and restaurants, my brother raced across the state line for a taste of normalcy.  The next day, I soon learned he golfed with a buddy. No separate cars and no masks at the burger café. So, due to an abundance of caution I put us on the new anti-virus plan: masks, gloves and social distancing for 14 days. Repeat as necessary. It is self-preservation because I do not want to get sick.I'm not ready for pools or indoor dining. The word is, most of the country is still too skittish to hit crowded bars, restaurants, theaters or gyms in June. It doesn’t matter if state and local officials are giving us the green light.

Each time I go to the Delta airline website to book a fall flight to Alaska, the prices are either low or sky high. Virus cases in Anchorage (now the busiest airport in the world) and Fairbanks are spiking. Will it be safe? I have flight miles saved up and want that human connectedness and adventure I get when traveling out of my comfort zone. FFs say, "Go!" but CCs say, "It’s not safe.” Some airlines are packing in people on those 737s -- and to full capacity.  Worse, I discovered if I go to Alaska tomorrow a 14 day quarantine is mandatory. So, that would be almost 1000 for the dog kenneling and more than 3000 lodging -- and no northern lights this time of year. All alone in a room in Fairbanks. Not in the stars. During the fear of COVID-19 spreading and finding a cure, will there be an “I Am Legend” vaccine backlash turning people into zombies?  The unknown is haunting virology and vaccine experts about releasing the miracle shot too soon. Scientists caution there is no wiggle room for mistakes. Vaccines take time to make to lower the risk of side effects that can be more deadly than the disease. But there are those people who will wait in line for the shot -- and the anti-vaxers (like me) who will use social distancing, bolster the immune system, naturally, with vitamin D, C, and zinc as well as a nutrient-dense diet, healthful lifestyle and a bit of luck. And then everyone will hope for the best during hype and hysteria.
      The final word: The world is still living and dying in a pandemic – and new hot spots are popping up every day – Brazil and Latin America are the hottest ones and there are spikes in the South and West due to the protests. But we can learn to live with the novel virus – with the promise of therapeutics and a healthy lifestyle -- as we have done with HIV/AIDS. And, of course, another superbug will pay us a visit. Hopefully, humanity will blossom and we will work together to fight the enemy – with or without a vaccine. Meanwhile, I am preparing for Lockdown II -- 80 percent odds we will see it in California this year.
-- Cal Orey, M.A. Is an author and journalist. Her books include the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, Tea, Superfoods, Essential Oils, Herbs and Spices) published by Kensington. (The collection has been featured by the Good Cook Book Club.) Her website is http://www.calorey.com.

'Tis the Month for Iced Tea

June is National Iced Tea Month in the U.S. By Cal OreyIt picks you up and calms you down, warms you and refreshes you. With black, white red, green, and herbal varieties, there’s a tea for every taste, and now this time-honored superfood is trending as the drink of choice for health-conscious people of all ages and cultures.SpringIt’s the Season: Once winter days are almost over, it’s time for renewal and to make your home and body lighter for warmer days ahead. It’s common for me to brew a pot of white tea in the afternoon and a chamomile flower blend at night to welcome sleep during the Daylight Savings Time change. Healthful sandwiches paired with teas, vegetarian entrees, and green salads with tea-infused dressings come into play. It’s the ideal time to shed extra unwanted pandemic winter pounds and get a move on with lighter fare. Healing Seasonal Teas: Detoxifying green tea and citrus tea (hot or iced) are popular during this time of lightening up. Organic spring jasmine, chamomile citrus, organic white peony, and rooibos blends are superb springtime teas that are perfect for the season of fresh beginnings. Superfoods with Tea: Apricots, artichokes, carrots, and spinach.SummerIt’s the Season: Summer is a time to get a light touch and change of linens, clothes, opened screen windows, and fresh air, it’s time I relax in the morning with a cup of flavored black tea (for the caffeine boost) so I can get more physical and be more active in the longer days and nights of summertime. Iced tea makes a splash during this season of sun and frolic. Brewing black tea and infusing it with fresh citrus including limes, oranges, and lemons, in a pitcher filled with ice is a must-have. Pairing a glass of iced tea with summer fruit mini scones or cucumber tea sandwiches and fresh vegetable and fresh fruit salads to grilled fish is ideal. Healing Seasonal Teas: Fruit teas (such as blackberry and strawberry), white peony with fruit notes, and iced black tea are summer favorites to help the body cool down and feel energized. Other fruity profiles include blood orange, citrus hibiscus herbal, mango black, and peach fruit teas are ideal for the summertime. Superfoods with Tea: Blueberries, peaches, pineapple, and tomatoes.Iced Tea with Citrus and MintThis recipe is California-inspired from when I was in my twenties and lived in Fresno, a farming region in the central state where orange groves are plentiful. During the hot summer afternoons I’d drink iced orange pekoe  -- a grade of orthodox black tea  -- to get energized o I could enjoy riding a ten-speed bicycle accompanied by my soulmate with paws, a young and healthy black Labrador retriever, Stone Fox, who had dark brown soulful eyes and a smile to melt your heart. He’d run free through orange groves, and we’d race until we were whooped. From my backpack, I’d treat myself to cold tea in a plastic container and let my dog drink water from a hose or fountain outdoors to refresh ourselves. 4 cups water (fresh tap or filtered) 5 tea bags, orange pekoe Granulated white sugar or honey to taste Lemon or orange slices Fresh mint Bring 2 cups water to boil and pour it over tea bags. Cover and brew 3 to 5 minutes. Remove tea bags and add 2 cups cold water. Stir. Pour into chilled, ice filled tea mugs. Add sugar or honey to taste. Garnish with lemon slices and mint. Serves 4.Excerpt from The Healing Powers of Tea 2018. All right reserved. Reprinted with permission from Kensington www.kensingtonbooks.com Cal Orey, M.A. Is an author and journalist. Her books include the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, Tea, Superfoods, Essential Oils, and Herbs and Spices) published by Kensington. (The collection has been featured by the Good Cook Book Club.) Her website is  http://www.calorey.com .

California Quiche without Reindeer

By Cal Orey

[image error] Hello quiche. This French dish uses eggs and rich milk or cream mixed up and put in a pastry like a pie. Recipes can include ham, bacon – and vegetables. As a kid, my mom first introduced to me this sophisticated European-inspired gooey yellow mixed pie. My ten-year-old palate preferred scrambled eggs. Once in my twenties, I re-discovered quiche at artsy cafes in San Francisco. Also, vegetarian versions grabbed my attention.
Last December when I traveled to Anchorage, I recall the sobering awakening to the fancy hotel breakfast menu. I couldn’t get past the Reindeer Skillet. Now the Crustless Quiche seemed doable (but I was afraid a piece of Bambi could be in it) so I settled for buttermilk pancakes. I should have taken a chance on the egg dish. To this day I swear the rubbery flat short stack was from a frozen batch – not fresh. And the syrup wasn’t the maple kind I fell in love with when in Quebec. (Yes, I am suffering from cabin fever and foreign adventures.)
As I sit in the cabin ready to book a late fall trip to Fairbanks for those northern lights I must see – I wait to see if it’s safe to go due to the new normal in our world. While an Alaskan quiche without crust seems romantic – I made it here at home, my way. This herby quiche is inspired by a friendly herb-savvy store man who I spoke with on the phone but didn’t get to meet due to the erratic weather (icy roads paired with surreal fog).
Herby Spinach Quiche
1 cup organic half-and-half 3 organic brown eggs, lightly beaten 1 tablespoon red onion, diced 1 tablespoon fresh thyme, chopped A dash each of ground pepper, nutmeg, sea salt 1 (9-inch) premium store-bought refrigerated pie crust 1 egg white 1 cup all natural, premium organic mozzarella, shredded (save ¼ cup for top) ½ cup white cheddar cheese, shredded 3/4 cup spinach, baby, chopped 1 tablespoon European style butter
Eggs and Vegetables -- SuperfoodsIn a mixing bowl combine half-and-half and eggs. Add onion, thyme, and spices. Set aside. Bake pie crust covered in foil for 10 minutes in a 400-degree oven. Brush with a mixture of egg white and 1 tablespoon water. (This keeps it flaky.)  Chill in freezer for about 15 minutes. Remove. Top pie crust bottom with cheeses, spinach (rinse, dry well), and pour milk and egg mixture on top. Sprinkle with mozzarella. Stir lightly so it's even. Drizzle with butter. Bake at 350 degrees for about 40-45 minutes or till firm and crust is light golden brown. Do not over bake. Cool for at least 30 minutes. You can serve warm or chilled. Makes 6-8 servings.
For some reason, like pizza, quiche can taste better cold than hot. The flavors have time to blend and the texture is amazing. I did have a slice in the early evening – but I knew it would be my breakfast. Go ahead – try it both ways. Sure, crustless quiche could be simply delish in Alaska but it’s welcoming on the home front at south shore, too. I give credit to the flavorful herbs and spices.
— Cal Orey, M.A., is an author and journalist. Her books include the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, Tea, Superfoods, and Essential Oils) published by Kensington. (The collection has been featured by the Good Cook Book Club.)  Her website is www.calorey.com . 

Almost-Normal Garden Salad -- Mid-Pandemic

Almost-Normal Garden Salad By CalOrey
Kale mix, flowerets of raw broccoli, sliced tomatoes, sliced hard-boiled egg placed in mounds with Thousand Island Dressing for a Chef’ Salad. Top it off with small chunks of cheddar cheese and Monterey Jack cheese. It’s a down-to-earth delight with California roots. This is the vegetable version – hold the meat and fowl this time around. And that’s how we do after a longish three months cooped up indoors.
As we begin to open our doors and breathe in fresh air and a sense of normalcy, it’s time for renewal with nature’s foods. Flashback to March 7. I wrote in my journal: “I'm sensing our tourist town may be one where we must be forced into home isolation. As an introvert you'd think I'd be chill. Not so much. I already have cabin fever but going to stores, casinos, even to the vet seem a bit off. People are on edge. I feel it.
“For now, it's "I Am Legend" time. I've got the treadmill for me; hopefully the dog will not have to use it since we still go outside. I’ve got healthy food. I'd like to think this is all a nightmare and when I wake up in the morning it will be back to normal. Sadly, this is the beginning of my new normal. I'm trying to stay in the present but keep moving forward in my mind and think "what if?" 
Well, we got through food challenge like a wild roller coaster ride. I recall empty food shelves, stocking up, rejoicing to find my favorite brand of eggs, and craving a sit-down meal at a restaurant. But now, we are coming back. And many of us need to healthy up – and savoring an immune-boosting fresh garden salad is a perfect place to start!

California Cool Chef’s Salad
2 cups kale mixed greens (the darker, the better)1 large tomato, sliced½ cup broccoli and carrots, chopped2 tablespoons black olives, sliced (optional)1/2 cup cheddar cheese or feta, chunks2 hard-boiled eggs, sliced1/2 avocado, sliced or cubed2 teaspoons each chives and scallions (fresh)
Homemade Thousand Island Dressing:¾ cup mayonnaise with olive oil2 teaspoons ketchup1/2 hard-boiled egg, finely chopped1 teaspoon red onion, chopped (optional)½ teaspoon garlic (fresh or dried)Ground pepper to taste1 lemon, sliced (garnish)
In a large bowl, place a bed of greens. Toss in salad stuff in the order of the ingredients. For dressing, in a small bowl, whisk ingredients and put in fridge until serving. The salad serves two to three.
A Chef’s Salad, like this one, is a reminder of a wholesome plant-based diet that isn’t always available during tough times. Fresh greens and vegetables are rejuvenating – from the store or garden. Pair it with iced tea or a glass of wine. During this spring, I, and perhaps you, too, have learned how precious our freedom is – whether it’s a quick run to the supermarket or eating inside a café. Well, I have learned gratitude for what we had -- and are slowly getting back. And this classic salad with a twist is symbolic of new beginnings -- and a refreshing summer season.
-- Cal Orey, M.A. Is an author and journalist. Her books include the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, Tea, Superfoods, Essential Oils, Herbs and Spices) published by Kensington. (The collection has been featured by the Good Cook Book Club.) Her website is http://www.calorey.com.

Pandemic Bittersweet Bites

By Cal Orey

After awakening to the early morning strong earthquake last week, I got up and brewed a big cup of joe. Scanning my pandemic stocked pantry, it reminded me of the Reno quake swarm of 2008. Tahoe-Reno locals were on edge and preparing for a stronger shaker. We indeed got it. But I was prepared  -- and we survived.
Fast forward to 2020. As the days linger into getting a good vibe of semi-normalcy, my  stockpile is a reminder of shaky times. After the tremors fizzled, bit by bit, I ate the food – my favorites. The rest of the boring canned goods were never used. I learned to stock healthy stuff that you’ll eat before, during, and after a shake-up.
This week I wrote an article about energizing drinks – clean and green . Then, I was in the mood for getting more get-up-and-go. These energy balls are a mix of the past.  No-bake cookies called Bourbon Balls, are a forties delight. It’s believed they were popular because they didn’t need butter or a lot of sugar (both scarce and rationed during World War II). Then, in the sixties – Granola Bars made a splash, thanks to the back to nature hippie movement. Think dried fruit, nut, and oats. In the seventies, Energy Balls were a California popular good-for-you combo of both these cookies and bars.
As we edge into Memorial Weekend Holiday, it’s a reminder that things change but also stay the same.  These energy balls are the perfect recipe. (You probably have most of the ingredients – or should) to get your groove back.
Super Peanut Butter Energy Balls
1 cup creamy peanut butter 1/3 cup honey (I used organic) ½ cup walnuts, chopped 1/2 cup cranberries, dried ¼ cup white, milk or dark chocolate chips 1 cup peanut butter chips (I used Reese’s) 2 teaspoons sea salt
In a large bowl, combine peanut butter and honey. Stir well. Fold in nuts, dried fruit, and chocolate chips (mini size is best). Put into refrigerator for about 30 minutes (it makes it easier to make balls). Shape into 2-inch balls, then roll in peanut butter chips. Sprinkle with sea salt. Store energy balls in an airtight container and keep in the fridge.  Makes about 15.  Serve with iced tea or coffee for the feel-good caffeine buzz.
The different colors and textures of these energy bites are chewy and creamy. Plus, the mix of nuts and honey with a bit of sea salt gives you both a sweet and savory treat. Some recipes add rolled oats (I decided to leave it out). You can change it up and add your favorite dried fruit and nuts. The best part is, these nostalgic energy balls are a reminder that we bounce back -- no matter what life’s challenges are tossed our way.

Pandemic Food Prices Are Soaring! Fish, Meat, Poultry -- Oh My!

By Cal Orey
During spring I often book a late autumn trip to Canada or last year it was Alaska. Images of black bears and salmon are on my mind. This week I’ve been having fantasies of making a second trip to the Northwest. Last December I finally got the trip to Anchorage; but I didn’t get the fresh salmon dinner of my dreams. On a Sunday night flying first class was adventurous. Not only was their rough air but the novelty of possibly being diverted to Fairbanks was spooky and exciting. At SeaTac I called hotels at Fairbanks. One clerk was honest and chillax. I asked, “Do you have room service?” After all, I wouldn’t arrive until 3:00 A.M., and would need a cup of Joe in the morning. There was a pause. “You have to find your own coffee,” he said and chuckled. “It’s a different vibe here.” I took the risk and carried on with the rough flight watching “The Lion King” movie to stay calm.This week for the fun of it, I splurged on Wild Alaskan salmon. Yeah, it was pricey – and the pandemic hiked the cost. But sometimes treating yourself to a special food like salmon can transport you to a place you can’t visit. And since we are homebound you probably get why I am craving a food adventure.

Baked Lemon-Herb Wild Alaskan Salmon
Foil 6-7-ounce skinless salmon fillet 1 tablespoon European style butter, salted, cut into 4 pieces Ground black pepper 1 teaspoon each chopped fresh rosemary and parsley (dried can do the trick) 1 lemon, slices (save two for juice)
Place salmon on foil. Top with butter. Sprinkle with pepper. If you use dried herbs, go ahead and sprinkle on the raw fish. Top with lemon slices. In a 425-degree oven bake 10 to 14 minutes, till flaky. Remove from oven. If you use fresh herbs, sprinkle on top of cooked fish and add lemon juice. Cut fish in slices. Serve with wild rice and asparagus or green salad. Makes 2-3 servings.
So, this salmon with wild rice provided an “aha” moment. Not only was the moist herb-alicious salmon to live for it was a sign that live goes on. Now if I can get the nerve to book that flight for an Alaska sequel… but to Fairbanks – farther north I may get to see the northern lights. And who knows, perhaps I’ll hire a nature guide that will help me catch a wild Alaskan salmon for the thrill of it.

— Cal Orey, M.A., is an author and journalist. Her books include the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, Tea, Superfoods, Essential Oils, Herbs and Spices) published by Kensington. (The collection has been featured by the Good Cook Book Club.)  Her website is www.calorey.com .

Baking Bread is the New Normal During the Pandemic

By Cal orey During this time of change, isolation, and uncertainty, people are buying flour – lots of it – and baking bread. A few times my favorite bread has been sold out at the grocery store. Online stores? The price of flour is too high or offered in a 25-pound bag or out of stock. So, I took charge.On Monday I did it. I got each and every type of flour imaginable. Inside my pantry there is a row of bags flour. I have cake flour, all-purpose flour, self-rising flour, and whole wheat flour. Do I feel safe? Nah. But the deal is I now know I can bake muffins, scones, cupcakes, cake – and bread any time I want to do it. Being able to bake bread gives people a sense of control.Flashback: During our challenging Great Recession I remember one December I took a trip to Safeway. I used one of my last valid credit cards. Like a squirrel in the fall, I stocked up on dried goods -- and flour. Why? Gosh, you can make pancakes, waffles, cookies – and banana bread. And yes, I baked a batch like I did this week. 2 eggs, brown, organic 1/4-1/2 cup sugar 2 tablespoons brown sugar 2 tablespoons honey 1/2 cup European style butter, salted (save a small amount to butter loaf dish) 2 ripe, large bananas 2 teaspoons vanilla extract 1 1/2 cups self-rising flour 3/4 cup half-and-half 2 tablespoons sour cream 1 teaspoon cinnamon ¼ teaspoon allspice 3/4 cup chopped walnuts Confectioners' sugar or raw sugar (optional)
In a bowl, beat eggs. Add sugars, honey, and butter. Blend in the mashed bananas and vanilla. Add flour to the banana mixture. Mix in half-and-half, sour cream, cinnamon and allspice. Fold in walnuts. Pour batter into a buttered 9 x 6-inch loaf dish. Bake the bread at 350 degrees for about 1 hour or till firm to touch. If the top browns too fast, cover with foil after 30 minutes in the oven.  Cool for at least 30 minutes. Sprinkle with sugar. You can serve warm or chilled. Garnish with fresh strawberries and mint or basil leaves for dessert. A pat of butter or drizzled raw honey can be a nice touch. Makes 8-10 servings. It freezes well.  Ah, the fresh aroma of banana bread is sweet and savory. When it’s baking in the oven and while cutting the first slice – it’s like coming home after a vacation – full of change. Banana bread is grounding and familiar. When we’re hit with tons of novelty – connecting with a familiar go-to food like bread feels like snuggling up to a best friend. Who wants a slice?— Cal Orey, M.A., is an author and journalist. Her books include the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, Tea, Superfoods, Essential Oils, Herbs and Spices) published by Kensington. (The collection has been featured by the Good Cook Book Club.)  Her website is www.calorey.com .

A Day in the Life of an Intuitive in a Pandemic

By Cal Orey

As an author-intuitive, I've been working psychic networks since the last recession in 2008. Yep, I predicted it as others did. Also, when the Wuhan, China was hit with COVID-19, I again, made a grim forecast. A pandemic would be the outcome. The rest is history.

While I write health books and articles, there is a light COVID-19 angle to some of the material. But since the media covers it 24/7 -- I keep my distance a bit. I'm talking writing about depression, immune system, superbugs -- is how I indirectly connect the topic with what is happening now.

Psychic Networks
When the pandemic began, I started getting calls from the UK. That's when I got a flavor of how bad it was and would get here in the U.S. Lockdowns were part of the reading. Some callers had the attitude that it's normal, others were more candid and shared more...
Most readers will tell you relationships are the focus of 70 percent of our callers. And I've heard it all.
I'm talking domestic abuse, unrequited love, a lover with COVID-19 and another not understanding if they've been dumped or if their partner is really sick. It's not uncommon for me to zone into the region where a caller is calling... and then I usually can sense what they are facing.

* Job Loss: One caller has a good job but I sensed weeks ago the person would be laid off. The signs were there. I said, "Have Plan B" and I dished out hints. The other day when the phone rang I answered, "They let you go, huh?" My heart raced. "Yes." No I wasn't doing a high five with my dog but it feels good when your intuition is working.

* Love at a Distance: Another caller is separated from her new love. I knew she was in denial about the C virus. After all, she resides in a hot zone and her friend is now sick in bed--hot zone even worse. She didn't seem to get it. It was like in the film "Contagion" with Matt Damon's character is told by the doctor they couldn't save his wife. He wants to see her. He was in shock. My caller is like that, a bit. "Why isn't he texting me?" and "Did I do something wrong?" Uh no, he is sick. He told you that... all the cues: Loved ones hospitalized, man of color, immune-compromised. She doesn't get it. I didn't take her calls yesterday. It is too depressing.

* Fighting Like Cats and Dogs: A long time regular is stressed out. After all, the couple loves their freedom. They have lasted for two decades. When she works, he's at home. When she is at home he is out. It was fine. But put these two independent, strong-willed people in an apartment and the tension soars -- like a riot in prison. What did they fight about? Potato chips! He told her she had two months -- find a new living arrangement. I predicted since it wasn't a bad fight it would blow over. The next day I got a call. A hit. She cried. He caved. And they live in quarantine happily again.

Author Prefers to Write, Not Chat

Honestly, writing books and articles is challenging but not stressful. Taking calls during a pandemic is a daily drain. Chamomile tea can only go so far. Some days, I can take it. Bring it on. Yep, I've read for people who are scared to work at their jobs. Yesterday, one woman told me she loves working at home and is scared to go back to work. Another caller, a train conductor asked me the question, "Will I get promoted soon?" I picked up she was in a Northeast hot zone and she didn't want to be on the trains anymore.  I told her I saw a delay. I don't lie. I call it like it is. She hung up.

And so it goes. Do I like working the networks during a pandemic? Sort of. It's fulfilling when I can help provide a sense of calm and voice of reason. I get it. After all, I'm the health author, right? But, I must tell you, I am a hypochondriac so some days I stay away from the networks for peace of mind.

Ringing Up My Go-To Reader

Last night I caved and called her. "Am I going to Alaska or Canada in the fall?" Pregnant pause. "No." She knows me. She has read me accurately for a long time. So, a second wave is coming and I will get cabin fever again. But hey, maybe I'll start playing the stock market. Today, I got a message that would be like the casinos. Since in the fall and winter we'll be doing this pandemic game again it's a no-brainer which stocks to pick... Toilet paper! I looked it up today -- Kimberly-Clark is doing well. And so it goes.

For now, I'll answer the phone. It just rang. And tomorrow I'll write up a story on a vitamin we all need to boost our immunity. You know, I think I can do this pandemic insanity -- it's like a video game getting to the next phase. Or not. Today, I got spooked going to the store. Only half of the people I saw wore masks. A group of millennials hugged, laughed -- no masks. I dropped my mask from my face to dangle around my neck and my younger sibling went inside the store for me. The year is young. And I am an intuitive. Read: Caution ahead.

Fruit, Nuts, Veggies, Water, Tea--No Meat Today

By Cal Orey, The Writing Gourmet

Here, take a look at some fab fat-fighting spring foods you can enjoy cooking, baking, and eating without putting on fat. Perfect pandemic foods since meat, poultry, flour, eggs, and bread are MIA.
2.99 Ebook Special
Kobo and Amazon1. Fresh Seasonal Fruit: Apples, oranges and berries (yes, strawberries are still available). Research shows that diets high in fiber help keep you full. Low-fat, fiber-rich fruit also promotes regularity. The result: A flatter tummy. Try a decadent and healthful warm cobbler teamed with a scoop of calcium-rich all-natural vanilla yogurt with autumn fresh fruit, and drizzle sweet balsamic vinegar on top.2. Potassium-Rich Foods: Bananas, dried apricots and cranberries are high in potassium and used in baking during fall. They act as natural diuretics, which may reduce bloating. These are good plain or put into all-natural healthful nut breads and muffins that you make and bake.3. Cheese: Don't skip good cheese because it's a good source of calcium and other nutrients such as protein and vitamin A--and it's creamy and tasty in veggie pastas and hot, toasty sandwiches. But think moderation and real cheese (no fake stuff). Sharp cheddar, feta, provolone are good to get satisfaction from a small amount.4. Olive Oil: Adding a little extra virgin olive oil to your cooking and baking--like cheese--can help stave off unhealthy food cravings. Not to forget olive oil is a monounsaturated fat which is proven to be heart healthy, may stave off cancer, and help you to keep your weight in check. 5. Nuts: Almonds (as are other nuts) used in cooking and baking are a great godsend. They're high in zinc, rich in antioxidant E, contain some B vitamins, and sodium is very low. The crunchy texture is great in a fall salad or nutrient-dense good for you chewy cookie without chemicals and preservatives and chock-full of those dried fruits.6. Chocolate: Not just a fall holiday food--it's a year-round health food. Dark Chocolate Sea Salt Cashews, for instance, boast fiber, and iron. Nine scrumptious nuts contain about 200 calories, zero cholesterol, only 60 mg sodium--and will give you that feel-good boost for your mind, body, and spirit. Count on it. Chocolate is oh so versatile--it's not just a dessert. And yep, it can help you cut craving for fattening sweet foods.7. H20: It's more of a challenge to drink water (not a food exactly but essential for survival) than eat chocolate in the colder months but it can be done. Yeah, I'm doing it now. Try adding a twist of orange, lemon or orange to bottled water. If you purchase water, you'll feel more obligated to drink up! It's good for you from head to toe...8. ...Herbal Tea. Speaking of water, sipping a cup (or two) of a hot, steaming and healing herbal teas (such as vitamin C-rich rose hips) can help you to fight colds and flu; relieve stress and anxiety (so you won't be tempted to overeat). Black and green teas are chock-full of disease-fighting antioxidants. One cup of green tea has no fat, sodium, sugar, or calories.9. Tomatoes: These little wonders--hot or cold-are rich in the antioxidant lycopene--a cancer fighter and wonder for hot and filling whole grain rice dishes for dinner to healthy omeletes for breakfast. One cup of chopped tomatos has just 35 calories. Because of this, tomatoes are a fat-free, nutrient-rich, and and versatile fall filler in many hearty meals.10. Pumpkin: The alpha carotene in pumpkin (like sweet potatoes), a fall favorite, makes this vegetable a nutritional bonanza. Pumpkin is rich in heart-healthy carotenoids, potassium, magnesium, and folate, all of which may protect you from heart disease. This comfort food has only 25 calories per half cup and no fat. During the cold season, a warming and healthful dessert is a slice of pumpkin pie teamed with a steaming cup of hot water spiked with a tablespoon or two of apple cider vinegar and soothing chamomile tea.A Bonus Food: A Cup of Cocoa: Don't forget savoring a cup of hot chocolate made with low-fat milk or water for that European touch--and it will nurture your spirit and warm your soul.

COVID-19 Diary of an Author-Intuitive

By Cal Orey
Lockdown 2 in FallDear Diary,

It's been 10 days since I've come here. I feel like I'm a character in "I Am Legend" and I want out of the film. Every time I sense it may be safe and we could be getting back to normal it only gets worse...
Sixty thousand deaths, one million infected in the U.S. We are losing the battle. Hope for a new antiviral drug but testing should take years, not months. A new vaccine by September but only with a 31 percent change of working. Side effects for 25 percent are dire.
China is out and about... but they, like us, are wary of the new normal. They, like us, know another draconian lockdown can happen in a heartbeat. I cannot believe how we got here. And I blame mankind. This virus is not just any virus. It is smart and was created to depopulate and make it as painful as possible.
An oasis for my summerThis morning when the sibling, my forager went to our friendly supermarket I got a phone call. "The toilet paper? Gouging. Same with paper towels. No dried fruit. Forget kale." I go online and am greeted with: "Out of Stock" at all websites. My heart races. I call the store manager and tell her she is gouging like they did in 1999. And I Googled how the store chain did this to HI after the hurricane. Humanity is lost.

Give Me Liberty
Jewish in New York to Vegas party-goers are rebelling. They want to live life like it was before the pandemic. Don't we all want to go back in time. The deal is, by loosening lockdown we will get a resurgence and end up like China. Strick lockdown two by fall. We're in a Catch-22. And I am angry.
Today, walking and driving the dog around town, I am seeing it. The beaches are getting more crowded, campers are setting up, and the store? Well, they took all the toilet paper. Gone. I do not like people right now. I am frustrated. I am angry. I am scared. 

Psychic Networks
Today, a regular caller rang me. I said, "You got laid off?" She paused and answered, "Yes. I'm shaking in my boots." I predicted it. I knew it was going to happen. Heart beating again. I talk her down and advise her to chill and do not sell her new home. Then, on FB a poster posted: Covid Statistic. Another one. And the call an hour later: "My bf is sick." He is in Michigan--a hot spot. And I am on overload.
I signed out then and now. Calls from the UK to the Northeast and West Coast. It's all the same. The deaths are spiking. Some callers are in denial and ask about money or love. We will all go back in our homes come fall. No swimming. No travel. Canada has not re-opened their borders. More Canadians are dying. No book signings. Four hundred bookstores closed. And it's not over.

Defeat Depression
Making Zen Spots for SanityThe gardening, walking my dog, cuddling my cat, bonding with my brother--help. But I need more. Last night I couldn't sleep. I tossed and turned. I proofed my articles. Did they overlap? Yes? No? Our world is more unbalanced than ever before. We are fighting and not coming together. Politics before humanity. If there are aliens they know we don't know what we're doing. And being highly sensitive I feel the toxic energy from coast to coast--30,000 feet above and six feet under.
I want to run away. Brother talks of fleeing to Idaho. By fall all the borders may be shut. We could be under Martial Law. I asked him, "Why didn't you ever teach me how to shoot a gun?" I need to feel protected.

This summer I will be buying cedar trees to make a fortress from the invaders who will be infecting us and stealing our food at the stores.The MASH tents? The will finally be used. And me? Still healthy but I am not invincible. The virus, man-made, is smart and it is out smarting the world.
We are losing the battle...Forcing meat plants and wet markets to carry on? Opening schools and non-essential workplaces. Allowing hair salons, gyms, casinos, and hotels to re-open. I feel sick. I have lost 10 pounds. A perfect size 4. But I feel like I'm fading away...next phase apathy. I don't care anymore. I feel more isolated than when I write a book. It's worse. I cannot escape. I feel trapped. No control. Too much uncertainty, like Anne Frank waiting for the enemy to knock on the door.  The political are fighting for freedom--but in reality are killing mankind.