Working From Home and Salmon Ceviche

20201019, "We now need to rethink the workplace, not as a fixed location, but as a hub we gather at when needed to work together and interact in the ways innovation requires." (Source: Hankyoreh) COVID-19 is largely to blame, but Germany's Federal Ministry of Labour is reportedly preparing legislation that would mandate 24 days a year of remote or work-from-home work, aimed at strengthening workers' rights and preventing work from bleeding into private life. As the quote suggests, humans are supposedly at their most creative when they gather and put their heads together, so I do worry about how remote work might change (or erode) human creativity. But then again, won't we end up finding "new paths" within these constraints too? This is partly a reflection after recently sitting through some remote classes myself. #workfromhome #remotework The moment I woke up, I put the salmon I'd left in the fridge to marinate in lemon extract. A few moments later — chicory, red onion, tomato, tangerine, olives, a little leftover couscous from yesterday, and finally the marinated salmon, woken up and laid on top, finished with a dressing of olive oil, pepper, and salt. #salmonceviche #breakfast #breakfast #salad *(Sometimes, making breakfast first thing in the morning, I catch myself wondering if I'm secretly filming an episode of #pleasetakecareofmyfridge — but it turns out that show wrapped back in 2019, so never mind.) Ceviche (Spanish: cebiche, ceviche) is a raw fish salad eaten across Peru and other parts of Latin America. Fish or seafood is sliced thin like sashimi and marinated in lemon or lime juice, cilantro, chili, onion, salt, and the like before eating. (Source: Wikipedia)