Now, about those inconveniences . . . Our brownstone, which is broken up into several apartments, was built in 1900. There is a beautiful wooden staircase that goes up the center of the building, lifting its residents to their respective floors. It’s very Edith Wharton-like. Unfortunately, we are on the 5th floor. That’s right, don't let the apartment number 1E fool you. At least once a day, I travel up five flights of stairs to get to my apartment, inevitably remember an errand I forgot to run, turn around, sulk down the stairs, run the errand, and return – for another 5-flight walk. At least we won’t have many visitors. Or robbers.
It turns out, unsurprisingly, that FedEx, USPS, and UPS all dislike residents living on the fifth floor of walk ups and conspire to make it an act of Congress to get any item of mail bigger than our 4 x 12 inch mail box/cubby hole delivered. Currently, FedEx holds our new router after an ‘unsuccessful’ delivery on Friday and USPS is holding, since Thursday, the microwave we bought after an ‘insufficient address’ claim. I think it was a ‘no-way-am-I-walking-up-5-flights-of-stairs’ excuse but that was not an option in the electronic thing they carry around. Alas, several calls later and trips to the local FedEx store we still do not have our respective items but we remain optimistic that this week will bring success. And clarity as to how you actually get packages delivered in NYC.
Orzo, Zucchini and Shrimp Salad
Adapted from Martha Stewart
Coarse Salt and Pepper
1 cup orzo
1 tbs. + 1 tsp. olive oil, divided
2 med. zucchini, quartered and chopped
1 minced garlic clove
1/2 cup fresh basil leaves, torn
1 to 2 tbs. white wine vinegar
1 pound of salad ready shrimp (already cooked)
Cooke orzo according to the package instructions. Allow to cool. In a large skillet, heat 1 tablespoon oil over medium heat. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally until crisp-tender, about 4 to 6 minutes. Add shrimp and stir for another minute or two. Transfer orzo to a medium bowl, add zucchini mixture, basil, vinegar and remaining teaspoon of oil. Season with salt and pepper and toss. Makes four servings.