The produce aisle may not yet be restocked at the Stop & Shop in Toms River, N.J., and other perishables may still be hard to come by. But rest assured, the local pizza joint is hopping.
"We've been busy, very busy," says Marissa Henderson, granddaughter of the proprietor of Geno D's pizzeria in Toms River. It was one of the few restaurants open in the area in the wake of the hurricane that rolled through earlier this week.
Desperation, laziness, overwhelming craving: I say these are three conditions that drive a person to make a tuna noodle casserole.
The desperation? A cupboard bare except for those nonperishable standards: pasta, a can of tuna and a can of cream of mushroom soup. Our friends along the Northeast Seaboard probably know what we're talking about right now.
What they pull up is discouraging. Normally, 30 seconds under water would bring up a cage full of mostly healthy oysters. This time, Jimmy Bloom pulls up a cage that is barely one-third full. And it's haul is a mix of broken, chipped, meatless oysters.
Credit Jeff Cohen for NPR
Connecticut Gov. Dannel Malloy wrapped up a post Hurricane Sandy news briefing earlier this week by talking about sewage discharges into Long Island Sound. "Suffice to say in the immediate time being, no one should eat the clams or oysters," he said.
That's right. Because of water quality issues, the state put a temporary stop to oyster farming, but that's usually a short-term thing and it happens fairly regularly after a big storm.
Think of the smallest kitchen you can imagine, and then take away a few square feet. That's Deb Perelman's New York kitchen. It's so small that the blogger, and now author, literally has to wedge herself between the stove and the refrigerator to cook.