I made it! And for so many reasons. In this, the last Talking SCHOP! for January, I can still wish you a happy New Year without etiquette experts giving me too much side eye.
What was the delay, you ask? Well, I also “made it” through meniscus repair and ACL replacement knee surgery at the end of 2024, and am currently in the beginning months of recovery. We’re talking being non-weight-bearing, using crutches and an ergonomic stool with rollerblade wheels to move about my home.
This time convalescing, having to take several seats, can be lonely and manic for a busy, independent single person like me. I feel lucky to have my two senior fur sons, Angus and Benzo, to receive unconditional love, to care for, and to galvanize our village of neighbors and friends to take over my dog-walking duties.
First meal of scrambled eggs prepared post-surgery. Credit: (Kysha Harris photos) 
Slow cooker turkey chickpea stew with pasta. Credit: (Kysha Harris photos) 
Adam’s 2-hour bolognese. Credit: (Kysha Harris photos) 
Adam with Adam’s pasta bolognese. Credit: (Kysha Harris photos) 
Krista’s caramelized onion farro lentil stew. Credit: (Kysha Harris photos) 
Roasted beef, pepper jack cheese, coleslaw hero. Credit: (Kysha Harris photos)
I keep myself busy with tasks around the house, purging, and organizing. However, the largest opportunity for me during this time has been re/connecting with people beyond text messages and social media. It would be phone calls, and invitations to visit, that continue to prove that the power of being in community with others feeds all of my senses and nourishes my soul.
After the first week post-surgery and the grace of food prepared for me, I decided to make my own breakfast of Asian aromatic scrambled eggs over sushi rice with avocado and cucumber salad. What was normally a 10-minute prep-to-mouth experience turned into 45 minutes and passing out from exhaustion. I promised myself that the next time I cooked would be in the slow cooker and would be in quantity so I could refreeze and reheat. Thanks to my friend Raquel’s help, I still have a quart of a delicious protein-rich (protein is great for healing) stew in the freezer.
Otherwise, there has been my favorite Chinese food delivery from Szechuan Garden (239 W. 105th Street) when food editor friends came to help purge my home; Dominican food brought by a Brooklyn friend for a good catch-up; a charcuterie spread while a two-hour bolognese bubbled on the stove, prepared by my friend Adam; and my friend Krista’s delicious dishes, like the latest caramelized onion, farro, and lentil stew topped with melted gruyere. Honorable mention to my new fave sando of roast beef, pepper jack cheese, red onion, cole slaw, and mayo on a hero.
My knee is on the mend and so is my spirit.
Happy eating and thanks for reading!
Kysha Harris is a chef, food writer and editor, culinary producer, consultant, and owner of
SCHOP!, a personalized food service in NYC for more than 22 years. Follow her on Instagram
@SCHOPnyc and Facebook on @SCHOPnyc.
Questions, comments, requests, feedback, invitations! Email to AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram and Facebook @NYAmNewsFOOD.