This is officially my first blog from our new home in Easton, CT. It’s very quiet in this neck of the woods; we mainly hear peepers, birds, and the incredibly active bullfrogs that live in the bog across the way. In brief, I’m thrilled to be surrounded by nature once more. I actually grew up about 8 miles from this cottage, in the neighboring town of Weston. While I didn’t necessarily take nature for granted during my upbringing, 10½ years of New York City living (well, subtract a couple years in the middle when I was staying in India, Paris, and Kazakhstan) completely deepened my appreciation of it… the power of opposition, I suppose. Anyway, here we are.
There are some amazing luxuries added back into our lives after years of apartment dwelling. Just to name a few:
- The use of our own WASHER and DRYER
- The ability to step outside of our own home BAREFOOT and feel healthy about it
- The fact we can temporarily put objects outside of our house if we need to make extra space to clean or organize (very good after a move)
- The ability to buy groceries… LOTS OF GROCERIES and other essentials like kitty litter… I can get FAR more than I could ever lug on the subway!
- The ability to GARDEN
- The eventual acquisition of a basic WEBBER GRILL
There is one culinary adjustment that’s less ideal for an avid cook: the switch from gas to an electric coil stove. We will eventually switch over again but in the meantime, I’m seeking to master my electric cooking skills. After all, Julia Child cooked amazing meals on one for part of her career. That’s the motivation I need. It’s a bit of an abstract experience to not be able to see the flame or know how long it takes for the coil to cool down and heat up, but I’ll get used to it. For small baking projects, we also have our beautiful Breville oven next to the stove. These things are stellar!
I was actually pretty pleased with my first supper cooked over electric coils and would like to share it. It was very simple: Pan-seared cod served with roasted balsamic Portobello mushrooms, caramelized onions, and wilted baby spinach.
Note: I am still teaching at Park Slope Yoga Center Friday and Saturday afternoons. Fannie and I are also charging ahead with the Doing It podcast. Check out episode 6!