So I’ve been eating New York alive. Or it’s eating me. Maybe it’s some mobius strip of a food chain where the city eats me up and spits me back out just so I can create something to consume this city in tiny little pieces. Living comfortably in a landscape of pastries, pizza, burgers, and chocolate… I’ve said I’m eating like a sophisticated twelve-year-old, it’s the best of the best comfort foods I have ever imagined. Thankfully it’s done more than add a few on a certain number and subtract a ton on another. Everything I’m eating or even reading about is getting stored in some mega-mind-rolodex of cooking possibilities. It’s all just inspiring, really. Who knew I would move to New York and teach myself how to cook? Well, I’m doing it.
I’m obsessed with the Green Market in Union Square, and I plan my work days on M/W/F/Sat around it. An occasionally overwhelming amount of local farmers and small food purveyors gather round with their tents and produce and goods and attract all kinds throughout the year. I usually shove my way through the crowds after a grueling shift at the cafe, stained and smelly from espresso grounds rubbed deep into the cracks of my hands like grout on tile. The variety on the tables tempt me from all angles, and I usually splurge between $2 and $20 every time. I gather my usuals: eggs, honey, garlic, onions. Beyond those it’s really up to me and how much I feel like eating with the season. Right now tomatoes are just about gone, with all varieties of squash popping up in their places. Then there’s the couple of meat tables, flower tents, old ladies with gift-wrapped preserves. I love them all.
So tonight I made some dinner.
I bought some pretty bizarre greens that were dark in color, bitter in taste, and sharp around the edges. No clue what they’re called, but delicious nonetheless. With that I used some fresh mushrooms, roasted beats, and topped with some radish sprouts. Also roasted some kabocha squash with cinnamon, nutmeg, soy sauce, and chili oil. YUM. I might be making this rather frequently now. Raw, kabocha smells like honeydew, and when roasted in these seasonings is so so sweet and spicy and soft. Perfect fall foods. Comforting.
So in the new apartment it seems as if places of extreme importance come together first. We have our kitchen pretty much finished, and we have a table to eat at now! Yeah! And while we’re on the topic of STUFF, this guy‘s paintings are madness!
Atlanta-bound next weekend. Looking forward to the warmer weather for a minute.