Central Park. If you’re a nature person like me, and have thought about moving to New York City but are worried about missing quiet and nature and trees and wildlife, Central Park is the best. I am smitten with this big beautiful park, and exploring all of the little niches it has to offer.
We’ve found rocks to sit on that overlook water. We’ve found quiet little grassy spots to lay down and watch the clouds float by. We’ve found nature trails and flowers and squirrels and birds. All this, in the middle of an enormous, bustling city. I’m not sure what I’d do without Central Park. Well, I suppose I’d find other parks to visit and explore. But to have moved to the city in the summer - with a puppy - Central Park sure has its perks.
Homemade pizza. At least once a week, Josh makes a delicious pizza for dinner. When we lived in Vermont we made pizzas all the time – I’d make the dough from scratch, and he’d make the pizza. But since we moved to the city, I’ve been lazy about buying yeast, so we pick up a Trader Joe’s premade dough and pick out random toppings from the fridge and cabinet. (I plan to make homemade dough again soon. Very soon.)
While the eight dollar pizzas are a steal, it’s cheaper, tastier, and healthier to make our own. Plus, I love how creative Josh gets in his pizza toppings, like adding curry or garam masala, and peas, beans or corn.
New York bagels. Love them. Grew up on them. I remember on many trips home from the city we’d stop by the H&H Bagel on the West Side Highway to grab a dozen, and we always each noshed on one on the drive home. (sadly, it’s no longer open). I also remember always trying to figure out which bagel shop in Connecticut had bagels decent enough to compare with New York City bagels.
Now that we’re here, Josh and I are trying out bagels on our visits to different neighborhoods. He usually goes for the everything variety; I tend to go for cinnamon raisin. So far we’ve tried 72nd Street Bagels and Simit and Smith. Both were good, but very different. The 72nd Street ones tasted like a classic, doughy bagel, which I liked a lot. The Simit original bagels, covered in toasted sesame seeds, tasted delicious, but were more like a roll in consistency. Plus they’re not ideal for sandwich-making.
New job! I start a new job at a great non-profit very soon. Not sure how many details I’ll share here, but I’m excited.