As the human population slowly recovers its more public involvement I noticed today in particular a marked proliferation of people in the bakery section of the grocery store. Everyone – young and old – was milling about the bread aisles and centre consoles where the boxed sweets were piled. Other on-lookers (specifically two full-figured girls) were shamelessly transfixed before the long glass counter within which were displayed models of the available cakes, pies and cookies. It was 4:30 pm on a Sunday afternoon, a decidedly dangerous pre-dinner engagement. I accordingly proceeded delicately and confined my abuse to date squares, lemon tarts, 7-layer bars and 9-grain bread. And butter!
It would appear that the advent of the pandemic has altered more than social distancing. The sometimes annoying restrictions have promoted a peerless indulgence for which there is no manifest denial. Meanwhile most have unwittingly adopted a daily régime of exercise which succeeds to qualify the putative weaknesses in the bakery department. Our morning agenda for example included a 10-km cycle on the former railway right-of-way.
Incrementally we’re broadening our gastronomic researches by learning the new protocols for public dining. The golf club is the first and only place we’ve frequented for a sit-down prepared meal. The main dining room is closed but there are lounge tables and chairs on the patio overlooking the first green. At the moment the weather is accommodating. The challenges are confined to avoiding the direct sunshine and any wind that may prevail. The service staff are faced with the necessities of distancing and protecting contact with the plates.
During our motor vehicle jaunt to Leeds Grenville this afternoon we puzzled about what if any resorts may widen their doors in the upcoming weeks and months. There is as yet no assurance that travel of any description will return to normal. Hotels for example may not have open health clubs or spas; they may not serve meals. The former intimacy of luxury resorts may undergo catastrophic change. Assuming that hotels are slow to adapt to the new way of doing things, people may choose instead to rethink their preferences. The guaranteed benefit of sweets may be but an initial switch – though I doubt it will be prolonged.