Now that I’ve been in New York — and my cozy Bushwick apartment — for nearly five (!!) months, I’m getting a pretty good handle on all of the quirks of our kitchen. There are so many advantages to my new space that I know I will never take for granted: the space is huge, the biggest I’ve ever had, and our dinner table even bigger (it seats 10 comfortably!). But then, the drawbacks: our oven is about 1/3 the size of a normal household oven… seriously. Just a single pie or roast chicken leaves little room for anything else, so all of my oven work happens in shifts. It’s awkward, but luckily I have friends who really know how to go with the flow. And bottles of wine really fill in the gaps between courses!
