A few weeks ago–at the end of my last day of commuting in to New York City for the year–I dashed to Grand Central eager to get home, finish packing, and fly to Austin for yet another research trip. In the station, I ran to the bathroom and grabbed a drink of water so I missed the first train I was aiming for and got on one that left ten minutes later.
An hour later the train stopped. Yep, I was behind (thankfully) the train that crashed. I have never felt so lucky to have insisted on a drink of water. Grateful though I was to not be in the crash itself, the saga of actually getting home seemed a fitting end to a hectic year.
Once Noah picked me up, we paused to get dinner at what turned out to be an excellent Mexican restaurant in East Norwalk. My strongest memory of the meal is the debate we had about who deserved a drink more. The true highlight for me, however, was the Mexican bakery next door where we bought a pastry stuffed with rice pudding. Who knew such a thing was possible?
Here I am, discombobulatedly eating said pastry.
Anyway, I tell you all of this not just because I like to whine, and not just because I think we all should know that you can stuff pastries with rice pudding (!), but by way of another public service announcement: I’m done with commuting for the year. We have relocated/returned to New York (albeit 120 blocks or so South) for the summer. I could not be happier to be back.
This is probably a good time to admit that I utterly failed at learning to cook anything from the list of things I pledged to learn to cook after leaving New York. This is not for lack of a lot of experimentation on a lot of artichokes.
Anyway, our new kitchen could fit into one corner of our New Haven kitchen. We lack a dishwasher, but that’s ok because we left the vast majority of our dishes and cooking supplies at home. (I even got shamed out of bringing the ice cream maker…I’m looking at you Robin.) We have been reveling in living within walking distance of so many favorite restaurants this week, so I don’t have a recipe today. Not to worry though, I have, as Noah pointed out last night, filled the tupperware we brought faster than our delivery orders have supplemented our food storage capacity. Despite it’s size, our kitchen will see a lot of cooking this summer.
In the meantime, if you are looking for a recipe, here’s some of what’s filling our tupperware at the moment:
– These roast apricots. (Great on yogurt and oatmeal even if you aren’t a baby.)
– This slaw with broccoli instead of brussels.