I’m not scared to move to New York. I’m just a little confused. Compared to anywhere else I have lived, New York is breathtakingly, mind-numbingly massive. It’s like watching a newborn child for a few hours compared to interacting with Shaq. The newborn sleeps peacefully, blissfully, until it’s time to be fed; and then, you feed it. All the tyke needs is a good swaddle to be happy again. But then you have Shaq. While I’ve never played host to him, I feel like his very presence would make me feel uncomfortable, like I have to be doing something at all times to make this large creature happy. It’s not that a newborn is better than a giant basketball player; it’s that the idea of one is much less confusing.
Every time I find an apartment listing that is within my price range, I get the urge to tape the dimensions onto the floor of my current apartment. As someone who might not have a bedroom in a few months – rather, a bed located closely to the stove, I need to rework my introverted reaction to problems that end in me retreating to my bed.
I’m not the only one who will have to make confusing adjustments, so I’ve been considering breaking Sophie, my cat, in for the move by buying her a leash and harness. Bringing a leash trained cat to New York seems slightly more humane than forcing her to spend the next two years using a small window as her only access to the outdoors. When Sophie gets upset, she stares angrily while slowly twisting her head nearly halfway around and meowing; she looks like she could star in the cat version of The Exorcist. I can only imagine what two years inside would make her do.
I also have this nagging idea that I will never again eat fresh vegetables. I know the state of New York has agriculture. I also know I’m moving closer to much of America’s farmland. But I’m probably waving goodbye to okra and greens for many months. So I just keep overeating vegetables. This will be a staple until I have to bid farewell to sweet Alabama corn.
Roasted Corn with Manchego and Lime
6 ears of sweet, yellow corn, unhusked
2 tbs olive oil
2 tbs unsalted butter
freshly ground black pepper
1 jalapeño, seeded, finely diced
½ tsp crushed red pepper flakes
1 lime, halved
1 cup finely grated Manchego cheese
¼ cup thinly sliced chives
2 teaspoons finely grated lime zest
Preheat oven to 450°. Roast corn on a baking sheet, turning occasionally, until heated through, about 15 minutes. Shuck corn and cut kernels from the cobs.
Heat oil in a large skillet over high heat. Add kernels and sauté until heated through and light golden, about 3-5 minutes. Add butter and stir to melt.
Season to taste with salt and pepper. Transfer corn to a large wide bowl. Sprinkle with jalapeno and crushed red pepper flakes. Squeeze limes over, evenly spreading the lime juice. Sprinkle with cheese, lime zest, and chives. Stir to combine and serve immediately.