ADHD in the Big Apple

So imagine one of my favorite foods, eggplant, made into a kind of creamy baba ghanouj and then baked.  Oh, and throw in one of my favorite meats, lamb.  Then imagine another of my favorite foods, halvah (okay, I have a lot of favorite foods), also made creamy and baked.  Those were the entrée and dessert last night when Dan and I went out for Turkish.  Considering how rich that halvah was, it sure went down nice 'n easy.  I was still full this morning.

I have been hanging out at Steps dance studio way too much.  Hey, cut me some slack -- it's right there, across the street, the biggest dance studio in New York!  I loved my ballet class yesterday, but I love the atmosphere at Steps just as much.  You walk through a tiny doorway hidden beside the entrance of Fairway Market, go up a dingy, deserted staircase to the third floor . . . and you enter a world of noise and music and dancers and laughter.  It's in a beautiful old building with lots of wood and French doors, so you can see what's going on in every room as you look around.  There are dancers stretching in the hallway, dancers putting on pointe shoes as they sit against a wall covered with celebrities' inscribed 8 X 10s, dancers practicing alone in empty rooms, dancers in a big classroom doing beautiful jazz, dancers in the next room executing perfect arabesques in unison.  I could hardly tear myself away from watching them to go to my rinky-dink beginner's class, although I was consoled by finding myself at the barre between two gorgeous male dancers -- both clearly professionals picking up an extra workout.  (I had to duck when we started the grand battements.)

And I haven't even talked about the day before, when I went down to the Alvin Ailey studio to take class with the illustrious Finis Jhung.  He was stern and scary, and he zeroed in on me (how did he do that? it was a big class and I tried to blend in with the rookies in the back) and made me get on that standing leg and stay on that standing leg.  By golly, my pirouettes started to stabilize by the end of the class.  Sheesh.  I'm such an addict.  There's got to be a 12-Step program for Heather's passions.

After Alvin Ailey, I bought a 7-day unlimited subway card and rode around on the subway for awhile just to get the hang of it again.  I remembered that New York subways aren't as easy to navigate as the ones in London or Washington, D.C. or even Paris.  And I'm glad I practiced -- during the daytime, in a good part of town -- because I had to do conspicuous things like taking out my subway map and wandering around looking for the exit.  (I didn't want to be doing that later this week when I was in a hurry and going through some funkier stations.)

Dan enhanced the whole subway mystique when he told me last night about what homeless guys used to do.  I guess that when the subways still used tokens, homeless guys would stick pieces of cardboard in the slots so that when people dropped in their tokens, nothing would happen and they'd give up and go through another turnstile.  Then the homeless guys would put their mouths over the coin slots and suck up the tokens.  They were called "coin suckers," and they started showing up in ERs with horrible diseases -- typhoid, tetanus, T.B.   Ick ick ick. Gonna be using my elbows a lot more on doors and turnstiles from now on.

Dan regaled me with this story, by the way, just as I was tucking into my baked halvah.  And it didn't slow my spoon down a bit; the halvah was that good.

New York, Sunday morning.  Back to the clamor of NY noise and smells, the bustle of the Upper West Side, the damp grey air off the river.  I looked out my hotel window this morning and saw that right across the street is Steps on Broadway, the biggest dance studio in New York, classes all day for addicts like me.  Must . . . stay . . . away . . . .

What a different city this is when you have some money.  During my starving student days, I'd come down here from Yale every couple of weeks (research, events, dentist), and it was a splurge even to take a subway.  I couldn't afford street vendors, so I'd bring my little sack lunch with me.  One day, I set my lunch down on the floor of the train from New Haven; when I got to Grand Central, it was filled with roaches.  So I just didn't eat that day.

Fast-forward to now, where I'm in this plush hotel on the Upper West Side and it's probably roach-free.  As I plan my week, I'm deciding to walk to most places just because I want to; and I'm not stressed about going places after dark because I can just take a taxi.  Maybe I'll even buy a hot pretzel from a street cart!  

Also across the street from me (ground floor of the Steps building, in fact) is a huge gourmet grocery, Fairway, to which of course I hastened last night before I'd even unpacked. The place has a huge olive-oil department complete with tasting bar (I thought it was the wine section at first).  I also thoroughly sampled the vast array of olives and discovered that dried marinated Moroccan black olives are as addictive as crack-cocaine.

I couldn't believe that all the dairy here is still ultra-pasteurized.  When I used to live out here, I chafed at having to buy the stuff.  My healthnik research said that it's nutritionally vapid, that its fat molecules are rendered somehow more insidious and damaging.  But obviously it's the Way of the East Coast. Even Organic Valley pre-cooks its whipping cream here.  Whores.

I've morphed, Hulk-like, to my old East Coast persona – iron-shelled but amused underneath, like an actor who studies the audience from the wings.  Yesterday at the market, the young clerk grinding my coffee (grind-your-own not allowed) was sniffing inside a can of Sharffenberger cocoa powder, and I barked, "Smells good," and he hooded his eyes and said guardedly, "What's it for?" and I said flatly, "Baking.  Hot chocolate," and he looked right at me now and said, "How?" and I looked right at him now and said, "Heat a cup of milk, add two tablespoons of it and some sugar.  Delicious," and just like that, we were friends.