A stranger on Facebook says something about vaccines and all of a sudden it's gospel. Or you hear updates about the latest changes to restrictions on Twitter and it becomes fact.

It's no wonder we're all so confused.

So here's some more advice from someone you don't know, although I'd like to think my readers know me pretty well by now.

But no need to worry, it's not my business, nor anyone else's apart from your trusted health practitioner, to tell you anything vital about dealing with Covid. Listen to the experts.

I'm just here to tell you how I'm dealing with everything else.

I offered a friend some books the other day, thinking I was being kind. I don't have time to read, she bemoaned. Inbetween facilitating her daughters' online learning and pivoting her business to enable us to work up a sweat in our lounge rooms, there just isn't time. And it's probably the same for many people at home getting it all done in that different way. So I've found a couple of books I think she'll like.

Pip Lincolne's Days Like This (Murdoch Books, $32.99) has found new life on my bedside table. It's an exquisitely illustrated uplifting self-care guide for mothers, whether your child is two or 20. It's a reminder to go slow and shift expectations, drop the guilt and find joy in the everyday. I'll be honest and say it's not actually on the bedside table, but next to the toilet. If those few minutes are the only ones you get by yourself during the day, read a page.

Hugh Mackay's Kindness Revolution: How we can restore hope, rebuild trust and inspire optimism (Allen & Unwin, $32.99) has never been more timely. Reflecting on the challenges we faced during a year of upheaval, Mackay looks at the questions we're all asking ourselves: What really matters to me? Am I living the kind of life I want? What sort of society do I want us to become? Will this all be the making of us?

Like the rest of Australia I've tuned into White Lotus and Nine Perfect Strangers, heck I even got around to watching the whole series of Sex/Life in the one sitting, and all of these shows have left me feeling a little empty. I'm over vacuous, narcissistic people.

So when I discovered Making It I was instantly satisfied. It's an easy thing to do. Screening on Foxtel, Making It pits craftspeople against each other, creating projects set to a different theme. Hosted by Amy Poehler and Nick Offerman, it's a great little inspiring reality show. I can see so many uses for it during lockdown, surely we're all at home making taco truck cubby houses complete with felt taco ingredients during the online learning art session? There's an Australian version due on the 10 Network soon, Making It Australia will be hosted by Susie Youssef and Harley Breen and I can't wait. Might have to dig out the old cross stitch kits.

I find myself drinking an inordinate amount of tea. I like my tea like I like my men, sweet, white and weak. And every time I dunk a tea bag, only once or twice, because I do like it really weak, I've started to think about how much wastage is involved in this drink that warms me up. More than 25 billion tea bags are sold in Australia every year according to Planet Ark and many different types can't be recycled. Should I switch to loose leaf tea. Is making a pot for one a bigger waste. I need a cuppa while I work this all out.

And to go with my cuppas, I've taken to making biscuits. Yes, the only biscuit you'll need all lockdown, the one from Use it All we ran last week in Food & Wine. But this one too. A big soft ginger biscuit, because I like my men big and soft as well. (Can you tell I'm a little lonely?)

Here's the recipe...

185g butter

1 cup sugar

1 large egg, room temperature

1/4 cup molasses

2 1/4 cups plain flour

2 tsp ground ginger

1 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

additional sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.

2. Roll into 4cm balls, then roll in sugar. Place 5cm apart on ungreased baking sheets. Bake at 180C until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Tip: To make the biscuits crisp, leave out the baking soda. The main difference between soft and crispy ginger cookies has to do with this leavening agent.

Makes about 30.