New Haven

Hello, from New Haven!

We’ve slowly been settling in, and getting things in order.  For some reason, this has been a particularly difficult settling-in/organization process.  We have almost no cabinet space in the kitchen, so we’ve had to make a couple trips to IKEA for storage.  We purchased a great black sideboard cabinet for all my platters, plates, and bowls, which I love!  We also purchased a new dresser (which is barely going to fit in our tiny bedroom), and a shelving unit to convert a closet into a pantry (seriously, where did the occupant before us put his food?!).  We got a couple bedside tables, too!  So, things are moving right along.

Here’s a couple photos from when we first moved in — notice that there are 3 upper cabinets in the kitchen, one small one over the stove, one tiny one next to it, and one small one over the refrigerator (blocked by our old microwave) — that’s the only upper cabinetry we have – such a strange design.

Here’s a view from the hall, looking out over the livingroom (with the kitchen to the left):

So – New Haven.  There are many things to like, and I think it’s a decent city overall.  However, it’s super urban, in every sense of the word, and this is really a place where you just don’t walk around after dark.  However, with the bad, there is also the good, like all the events that take place on the Green (there is a jazz festival this weekend), and lots of cool restaurants around, as well as walking distance to my school.  So, we’ll see if we end up staying here the whole three years, and in the meantime, I’ll stock up on mace!

Living right across the street from Starbucks is proving just as dangerous as suspected.  It’s green sign is taunting me as I sit here typing this post.

I cooked for the first time in our new place tonight. I made one of my favorite weeknight pastas, which is super easy (and tasty!), even despite an electric cook-top.  Try it, I think you’ll love it!

Fusilli alla Caprese by Giada De Laurentiis
1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, halved (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella (not in water), diced

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.  Serves 4.