low-sodium soy sauce.

Regardless, it's a big step, compared to the recommendations that the CDC made just two weeks ago; at the end of April, the agency.still encouraged.

vaccinated people to wear masks in indoor public settings or in crowded outdoor settings, but gave us the OK to shove them in our pockets while exercising outdoors, during small outdoor gatherings, or while eating outdoors at restaurants.However, many cities and states still have limits on indoor dining capacities, so any effect the new guidelines could have on loosening those regulations remains to be seen..But if dining indoors at a restaurant or shopping at the supermarket without a mask feels weird to you—or if you're just not ready for that yet—Dr.

Anthony Fauci has your back."There's absolutely nothing wrong with an individual who has a certain level for risk aversion," he said.

"They shouldn't be criticized.".

the Associated Press, about 154 million Americans—46 percent of the population—have gotten at least one dose of the vaccine, and over 117 million are fully vaccinated.Add onion wedges to skillet, cut sides down, and cook, undisturbed, until underside starts to brown, about 2 minutes (you will discard the charred onion, but it will impart lots of flavor).

While onions cook, toss short ribs with 2 1/2 teaspoons of the salt in a medium bowl..Working in two batches, add shorts ribs to onion wedges in skillet and cook until browned on two sides, 3 to 4 minutes per side, flipping onion wedges when flipping short ribs.

Transfer short ribs to a plate.Let skillet cool 5 minutes.