Brooklyn Supper has temporarily relocated to Manhattan. Our family is cozily ensconced in a hotel high above Madison Square Garden. We have a small kitchen, even by Manhattan standards–it’s smaller than the bathroom and the little oven completely blocks access to the only drawer. Am I complaining? Yes, just a little. But we have carted over a pot and pan, a good knife, and a cutting board, so we are getting on. The biggest highlight is our proximity to Whole Foods; it’s really fantastic to walk five blocks and arrive at an actual full service grocery.
We have no idea how long we’ll be living here. Somewhere between a week and a month. We’re waiting on a city inspector to restore the heat, a contractor to fix the door lovingly broken through by the NYFD, and someone to come, release “air scrubbers” and magically (we hope) get rid of the overwhelming smell of smoke that lingers throughout the building. We, rather naively, had thought that the house could air out.
In the meantime, I’m a little allergic to this place, but it’s pretty nice.
And we cooked something.
It wasn’t inspired, but it was nice to eat something green made at home. I sauteed some thinly sliced thai flavored sausage with some chopped broccolli and served it over wild rice with a salad. I talk about sausage all the time, but it’s a great way to give a quick meal depth and flavor. Take the time to drain the fat and you really can’t go wrong, whether it be a stir fry or a sauce.
Please forgive these pathetic photos. I have yet to get to Brooklyn on mission retrieve camera, and some of us are not blessed with amazing camera phones.