MASK WEARING: Like it or not, mask wearing seems to be here to stay. For those looking for tips on wearing and cleaning masks, CDC.gov has some pointers. They advise wearing masks in public settings around people who don’t live in your household and when you can’t stay 6 feet away from others.

A new website, accessible from www.cdc.gov, under the coronavirus and your health tabs, provides tips on how to choose your masks.

Do choose masks with two or more layers of washable, breathable fabric; that completely cover the nose and mouth and that fit snugly against the sides of your face and don’t have gaps.

DON’T choose masks made of vinyl or other material that makes it hard to breathe; have vents or exhalation valves, which allow the virus particles to escape, or utilize N95 respirators or surgical masks, which are intended for use by healthcare workers.

Ways NOT to wear a mask: on your forehead, on your chin, dangling from one ear, under your nose, on your arm, around your neck or only on your nose.

Finally, masks should be washed regularly. Include your mask with your regular laundry; use regular laundry detergent and the warmest appropriate water setting for the cloth used to make the mask and use the highest heat setting and leave in the dryer until completely dry.

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FALL APPLE RECIPE: Oatmeal-Brown Sugar Baked Apples is another fun and sweet treat for the fall. This recipe serves 4 but can be easily multiplied for larger crowds.

Ingredients:

4 medium apples, such as Jonagold, Fuji, or Honeycrisp

1/4 cup packed brown sugar

1/4 cup old-fashioned rolled oats

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch ground cloves

1 tablespoon unsalted butter, cut in 4 pieces

1 cup hot water

Instructions:

Heat the oven to 375°F.

Remove the core of the apples, cutting to within a half-inch of the bottom of the apple and creating a well roughly 3/4-inch wide.

Place the brown sugar, oatmeal, cinnamon, nutmeg, cloves, and any extras in a medium bowl and stir to combine. Divide this mixture between the apples, packing the wells firmly.

Arrange the apples in a baking dish (like an 8×8-inch Pyrex dish), and top each one with a pat of butter. Pour the water into the bottom of the dish and cover loosely with aluminum foil.

Bake for 20 minutes. Uncover and continue baking until the apples are soft and the brown sugar has melted into a syrup, 20 to 30 minutes more.

Serve with a scoop of ice cream, crème fraîche, or whipped cream.