Things to do (from home) this week: How to make the most of Memorial Day during a pandemic

We’ve got the best online events this week, including Michelle Obama’s virtual prom, the PHLove concert, Hannah Gadsby’s Douglas, and more: inquirer.com/calendar. And our kids calendar is updated every Sunday with ways to keep the kids occupied while you work: inquirer.com/kidscalendar.

Planting something feels like hope for the future right now. If you need supplies, Grace Dickinson found places in Philly, the burbs and South Jersey where you can buy soil, seeds, plants and more. Most do delivery or pickup. Here’s the full list for all your aspirational garden needs.

How to do (everything) better: Everything you need to know about living right now is all here in one place: inquirer.com/topic/do-this

Are you wearing your mask wrong? Here are common mistakes by Jonathan Lai

Why does my mask smell bad? Oh wait, is that my breath? by Elizabeth Wellington

How can I get better WiFi at home? Here’s how to make your internet better by Nick Vadala

Can I go to the beach? What you need to know before thinking of going down the shore by Grace Dickinson

Can I go to the dentist right now? by Nick Vadala

Can I barbecue right now? Yes. There are no rules against hanging out in your own backyard right now, but be sure to do it safely.

Can I invite friends over? We don’t relish killing the party. But, really, the answer is still no. Because Philadelphia and its surrounding counties are still in the red phase, you really shouldn’t be having a cookout this year with folks other than those who live in your home. And even though it’s safer to be around others outside than inside, what happens if someone needs to use the bathroom?

Can I give my neighbors burgers from my grill? Yes. There is no known risk of getting the virus from food. The risk is other people. But don’t hand it over the fence. Make sure it’s the same kind of contactless delivery that we’ve gotten used to. Here’s how to deliver something safely right now.

A bit of good news: Gov. Tom Wolf signed the cocktails-to-go bill, so you can have some creative libations this weekend. Here’s a roundup of best-bet drinks-to go.

Treat vegetables with the same care you treat meat. Seasoning is crucial. If you prepare them properly, they can make a satisfying main.

Salt veggies with higher moisture content to eliminate excess water. Sprinkle salt over cut veggies and let sit in a strainer. Drain well before proceeding.

Allow time for marinating. Four to six hours is a good start, but overnight is ideal to let the flavors penetrate the vegetables.

Hit veggies with a squeeze of lemon just before they come off the grill.

A veggie basket will make your life easier. This simple tool lets you toss and flip without fear of anything slipping through the grate.

Don’t put your milk in the door. The door is often the warmest part of a refrigerator. In other words, it’s not the place to stash your perishables, including milk and eggs.

Keep your cheese away from your cherries Dedicate a drawer for dairy. If you don’t have the room, just be sure to stash your cheddar away from your produce, which pick up flavors of nearby foods (especially cherries)

Store meat on the lowest shelf. Chicken, salmon, steak: They should all go on the bottom level. “This is usually the coldest part of your refrigerator," says Rosemary Trout, program director of culinary arts and food science at Drexel University.

Use drawers to save produce from wilting and spoiling Most refrigerator drawers have adjustable humidity vents, which allow you to close off the airflow (creating more humidity) or open it up (decrease the humidity). More humidity will help keep things from wilting. And close the vents for produce that releases ethylene, a gas that’s released as certain fruits ripen, like apples, kiwis, peaches, and pears. Ethylene can cause other produce to ripen or spoil more quickly, so you want to prevent it from flowing to other parts of the fridge.