It’s true everyone is waiting to come back to normality; however, a return to how life was at the start of 2020 is some way off. The real question we have to ask ourselves is “What might change forever?”
According to Zoe Kleinman, technology reporter of BBC, we have developed a complete technological culture. We do everything from home using platforms like Whatsapp, Zoom, etc. Platforms have indeed become the only way for us to work, get fit, be educated, and entertained.
According to Emma Simpson, business correspondent of BBC, there will be a sales bounce after lockdown; nevertheless, it may be short-lived if people have been made redundant and are unable to spend. That’s why small retail firms may disappear and bigger retail firms with good financial health prosper.
The digital transformation of business will grow fast since home-officing as the new way of working is questioning the future thinking of business and people’s daily lives. Questions such as “do we need large city office space with staff relying on crowded public transport?” will be asked, according to Simon Jack, business editor of BBC. Home-working can rush history but we should take into account that businesses are so affected that they won’t be able to invest in the short and maybe long-term resulting in a lower economic growth than expected.
Trying to look at the bright side of the current situation, the coronavirus lockdown offers a sense of how a greener the world might feel, empty roads, less trash in the environment, etc. According to David Shukman, the science editor of BBC, the world can repeat history and use the fossil fuel; however, another option is for a more sustainable recovery, with policies to encourage a low-carbon future. This would determine pushes for renewable energy, public transport, and home energy efficiency. The real question here is what do we want for the new future normality?
There is no doubt that COVID-19 has changed what we used to know as normality. We have gone through a big change in our daily lives and despite the fact that nobody knows when we will be able to go out, for sure, we’ll gradually come back to a new normality and start over.
On May 21, the city of Montreal announced the reopening of skateparks and pétanque courts in the city. Gradually, dog parks reopened on May 22 and municipal golf courses reopened on May 23. Furthermore, Ile Notre-Dame also reopened on Saturday May 23 along with the access to Circuit Gilles-Villeneuve and Parc Jean-Drapeau; however, its parking lot will remain closed.
The city said it will progressively reopen the 102 municipal tennis courts across the city’s 19 boroughs; however, players will be allowed to only play singles, not doubles or training sessions.
Thanks for staying at home because together we can fight against COVID-19. Stay tuned to more information about what the city of Montreal will be opening soon!
Being a foreign student is not an easy job as everyone might think. We know that it is hard to find time to cook, clean, do grocery shopping, and run all other errands at the same time that you try to make time to study, do projects, homework, and prepare for exams.
Cooking and eating well are the most important things you must take care of; however, it is also one of the things students struggle the most with. That is why we are sharing with you some easy and inexpensive recipes you can cook while studying abroad.
Pork and peanut dragon noodles
Total cost: $3.75 recipe / $1.25 serving
1/4cup chili garlic sauce ($0.53)
1/4cup soy sauce ($0.24)
1/4cup brown sugar ($0.16)
PORK AND NOODLES
1/2 ground pork* ($1.50)
6 ramen noodles ($1.00)
3green onions, sliced ($0.20)
1/4cup unsalted peanuts, chopped ($0.12)
Combine the chili garlic sauce, soy sauce, and brown sugar in a bowl.
Add the ground pork to a skillet and cook over medium heat until it is fully browned*. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.
While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!
Creamy tuna pasta with peas and parmesan
Total Cost: $6.01 recipe / $1.50 serving
8 pasta ($0.67)
2Tbsp butter ($0.26)
2cloves garlic, minced ($0.16)
1cup frozen peas ($0.38)
1cup half and half* ($0.75)
1/2cup shredded Parmesan ($0.95)
12 can solid albacore tuna, drained ($2.79)
Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander.
While the pasta is cooking, prepare the rest of the dish. Add the butter and minced garlic to a large skillet. Sauté the garlic over medium heat for about one minute, or just until it is soft and fragrant, but not browned.
Add the frozen peas and season with a pinch of salt and pepper. Sauté for a couple of minutes more, or until the peas are heated through.
Add the half and half to the skillet and allow it to come up to a simmer, stirring frequently to keep a skin from forming on the surface or the bottom from scorching. Let the half and half simmer for about 3-5 minutes, or just until it reduces slightly.
At this point, the pasta should be finished and drained. Add the drained pasta to the skillet and stir to combine. Sprinkle the Parmesan over the pasta and stir to combine again. Allow the heat to melt the Parmesan as you stir. Once melted, turn the heat off. Taste the pasta and add a pinch of salt and pepper, if needed.
Finally, add the drained tuna and fold it into the pasta. If you are using whole tuna chunks, break them up slightly as you stir. If you are using chunk light tuna that is already in small pieces, fold gently to avoid breaking the tuna up too much. Serve warm!
Hearty black bean quesadillas
Total Cost: $6.61 recipe / $0.66 serving
1 15 oz.can black beans** ($0.56)
1cup frozen corn kernels ($0.48)
1/2small red onion ($0.44)
1clove garlic ($0.08)
1/4bunch fresh cilantro ($0.21)
2cups shredded cheese ($2.50)
1batch taco seasoning ($0.34)
10taco sized tortillas ($2.00)
Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw).
Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Lastly, mix up a batch of taco seasoning and add to the bowl. Stir everything until evenly mixed.
Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted.
To freeze the quesadillas, simply fill each one and place it on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).