Hey, this is Dacey and Megan.

Welcome to this week's What We Are Cooking and Eating Now.

This bi-weekly series is a bite-sized digest of what we're feeding our families, like right, right now.

We always include six recipes, sometimes more, and you can turn these

ideas into your meal plan for next week, or you can head on over to our free listeners

community to get even more meal ideas on our weekly meal planning threads. Check out the free

discussion board to get this week's links. And actually, the document that it's going to have this week's

links is going to have the links from every what we're cooking and eating now. So you want to

check it out. That's available in our free community. You can find out more about how to join

as well as how to join our supporting membership if that's of interest at didn't I just speed you.com backslash community.

All right, Stacey.

I hate to say this.

It feels kind of mean.

But you're in a weird renovation purgatory.

You're shuttling back and forth in some ways from the country house to the

Brooklyn house, but you can't use the kitchen that's like in the proper parlor floor part

of the Brooklyn house. So what the hell have you been cooking and eating? So here's the deal in a nutshell.

I live in a brownstone.

Brownstones have typically have a garden level and then two to three floors above that.

The floor above garden level, which is technically street level, except you walk up a stoop,

so it's a little bit above street level. It's called the parlor floor. That's where my kitchen is

because our garden level is configured as a separate rental apartment. It has its own entrance. It's

...