Carbonara and Teroldego

A year ago in March, I turned the perspective around when taking one of those pseudo-instagram food shots. Like then, I am making spaghetti carbonara with pecorino cheese and a red wine from the Dolomites that is relatively new at Systembolaget (although no #småparti).

Today at our online workplace meeting, we learned that we will be strongly discouraged from showing up at work also in the fall. Since I am already planning to give all my courses online (with the exception of that first day in August), this mostly means that I will have 10k less biking to do every day. In the long run however, I fear it may also lead to a loss of professional community and (what we in Sweden would call) "sammanhang".