HUNGRY GERALD

Each morning HG eats a healthy, keep-the-old-guy-alive  breakfast. It is cooked, organized and served by Wonder Wife BSK. It consists of a smoothie (many varieties of fruit plus nuts), yogurt mixed with a compote of dried fruit—20 vitamins and medications. A large glass of water. It’s followed by coffee and a piece of Italian Panettone. Nice jumpstart to the day. For years in New York and New Jersey, HG’s breakfast was: Black coffee, Marlboro Cigarettes and The New York Times (after the unhealthy Jersey meal, HG would stop at a Montclair, NJ convenience store and buy a box of cinnamon donuts. HG would eat them with more coffee at the HG public relations office in Clifton, NJ.). HG/BSK moved to Colorado–first to a 100-acre horse ranch and then to a super spacious apartment in Denver plus a large office for HG/BSK’s growing government relations firm specializing in media information and land use counseling and guidance. (BSK was the prime figure in the firm). HG’s breakfast dramatically improved. Most mornings HG dined at Pete’s Diner on Colfax Avenue, drank coffee and ate Pete’s sumptuous “Breakfast burrito”—smothered in tangy green chili sauce and containing scrambled eggs, fried potatoes, bacon, onions. (SJ agrees, a fabulous burrito). After moving to Santa Fe, HG’s morning meal was at El Parasol or Sopaipilla Factory–Menudo and cheese enchiladas. Now, HG/BSK live in a very large loft in Central Falls, RI. HG is 95 so HG’s breakfast a la BSK is appropriate.

HG/BSK are fond of Yotam Ottolenghi’s recipes. The Israeli chef is an ornament of the London food scene with his restaurants and delicatessens. An HG/BSK fave is his “Lamb, Eggplant,Yogurt Casserole”—a lusty dish that is a happy choice for a winter supper. And, as usual, BSK cooks it perfectly. It is a two layer affair. The bottom layer is composed of ground lamb, cubed eggplant, San Marzano canned tomatoes,olive oil, chicken broth, loads of herbs and spices plus a splash of Frank’s Hot Sauce. The topping is composed of a mix of flour, feta cheese, yogurt and chopped garlic. It is baked in the oven and when BSK presents it at the table it is beautiful and the taste is sublime. BSK gives it a bit of crunch by sprinkling the top with pignolia nuts. The perfect companion is red wine. Though Providence and Central  Falls, RI, are frigid, HG/BSK are comfy in HG/BSK’s spacious loft  and HG is grateful for BSK’s impeccable and lush cooking. HG is 95 but wants to stay alive for many more suppers with BSK.

When HG/BSK lived in Santa Fe, HG would drive  (8 minutes) to the Pojoaque shopping center for lunch. Two restaurants–El Parasol and Sopopillia Factory–served Menudo (Mexican tripe stew). This is HG’s favorite dish–spicy, lush, hearty. El Parasol’s version was rough and ready with an abundant amount of green chili mixed with the tripe. HG topped a steamy bowl with chopped onions, oregano and salt crackers. Drank water (no alcohol at El Parasol).  Sopopillia Factory’s Menudo was suave and smooth and just needed a sprinkle of oregano. Often followed it with a cheese enchilada and drank a Michaelada (mix of beer and Clamato). Living with BSK in a spacious Central Falls, RI.,loft is splendid. (Nice proximity to daughter Lesley R.and her husband, Massimo R. Plus Rhody–the Ocean State–has great seafood and excellent ethnic restaurants). However, HG misses New Mexico Menudo. Yesterday, BSK brought HG a happy surprise—a quart of Menudo from Tuxpan Taqueria (a wonderful nearby Mexican eatery.) The Menudo came with chopped onions, oregano and handmade warm tortillas. It was the best Menudo HG ever tasted–much better than New Mexico Menudos. HG’s life is enhanced, Viva Tuxpan Taqueria !!!!

Yesteryear HG had four favorite restaurants—Gage & Tollner (Brooklyn); Veau d’Or (Midtown east side Manhattan);  Sammy’s Romanian (Lower East side); Lundy’s (Brooklyn).  All have been reopened after being closed for a number of years. Gage & Tollner has been spruced up.The prices are through the roof so HG won’t be eating there (If HG ever gets to New York). Veau d’Or has a prix fixe of $135 (Before tip and taxes). Too pricey for HG/BSK). HG recalls the gratis mussels in mustard sauce at Veau d’Or in the old days–a generous gesture. The brains in brown butter was modestly priced and an HG fave. Sammy’s was a vodka and schmaltz madhouse with Jews getting rid of inhibitions and paying homage to the very good garlic laden food of the old country. Sammy’s has reopened on Stanton Street on LES and the craziness continues. Lundy’s has reopened in the Red Hook neighborhood of Brooklyn. Prices are reasonable. Rhode Island fried calamari with hot peppers is on the menu as well as nicely priced oysters and warm, buttery biscuits. It will make HG recall meals there 75 years ago with HG’s Brooklyn-based girlfriend.

Don’t know whether they still exist–“Working Papers”. This document confirmed that you were at least 14 years old, thus making it legal to work at a job. In the Rockaway Beach of HG’s early teen years (Rockaway is where HG’s family summered), this law (to prevent child labor) was not observed by employers. HG began working at 13. First job (at the Woolworth store on B.116 Street)  was carrying and unpacking big (heavy) cartons from trucks. Hard, muscle building work.

Found easier work when HG was 14–shucking oysters and clams, cleaning shrimp at the Harbor Rest restaurant (perched at the edge of Jamaica Bay).  When working at Woolworth, HG ate lunch at the store’s restaurant counter–and HG’s favorite was fried fish cakes served with soft spaghetti in a pallid tomato sauce. Not a gourmet at 13, young HG relished every forkful. As the years rolled by, HG consumed hundreds of fish cakes in New York, Fire Island, London, Paris, Prince Edward Island and Nantucket. The best fish cakes were served at Nantucket’s Downy Flake eatery where they nestled in a lush egg sauce. Runner up fish cakes were the splendors cooked by BSK and gifted daughter Lesley R. Last night, BSK bought fish cakes at two prominent seafood stores and served them for dinner. They were expensive and awful—dry and tasteless. Obviously, fish cakes have to be cooked at home or eaten at restaurants–but never purchased at stores. Supper was saved from the fish cake disaster by BSK’s delectable pot of orzo and a melange of vegetables, herbs and spices in a lush sauce. Orzo to the rescue.

Yes, the SUPER BOWL made HG happy.  Eagles quarterback Jalen Hurts has been a long time HG favorite. Patrick Mahomes and Lamar Jackson are media favorites while Hurts has been undervalued. His performance against the Chiefs showed he can throw short and long with accuracy–and run for good gains. A quality quarterback. The defense was ferocious and smothering. Mahomes was lucky he got out of the game alive. The Chiefs defense concentrated on holding Saquon Barkley to short gains—but were unable to give Mahomes the coverage he needed. The food at HG/BSK’s Central Falls, RI, loft (with daughter Lesley R. and her husband Massimo R. joining  HG/BSK) was Southwestern  Fabulous Menudo (from Tuxpan Taqueria);BSK’s Texas chili ((no beans)—and plenty of toppings—cheese, chopped onions, salsas, oregano, sour cream.  Sam Adams beer and red wine. Doggies Toby and Pip got a few nibbles and many pats and belly rubs. A laugh filled day.

BSK has always been a splendid fish cook. HG/BSK now live in a spacious loft in Central Falls, RI. BSK’s fish suppliers are Tony’s Seafood Market (in nearby Seekonk,MA) and Fearless Fish (Providence) –plus Whole Foods (Providence). When at  HG/BSK’s oceanfront home on Prince Edward Island (a serene Canadian democracy) BSK’s source is nearby Julio’s Seafood. The good news is that BSK has scaled new heights in fish cooking. Last night’s supper was fried haddock (fish from Tony’s) accompanied by sublime grits and chopped spinach. The haddock was a revelation–not overcooked and every flake was lush and juicy. Best haddock ever. The same could be said of the sole (also from Tony’s). BSK cooked filets on a sheet pan in the oven. The fish rested on a melange of chopped oniôns, peppers and sliced potatoes. Best sole dish HG ever ate–better than any steamed or sauteed version. (Must admit the butter soaked Sole Meuniere at Le Dome in Paris is the emperor of sole dishes and priced for oligarchs). Since HG’s advanced age–95–and modest handicaps prevent HC from visiting Paris, the old guy will be joyous eating BSK’s delicious sole.

Yes, Lewis Carroll described HG/BSK’s soup suppers perfectly. A bowl of BSK soup, bread, cheese, and wine. Chocolate truffles for dessert. That describes many suppers in HG/BSK’s Central Falls, RI. loft. (Omit the truffles and that’s a typical supper in France. The word ‘supper’ is derived from the French word ‘soupe’). BSK makes many tasty soups. “Green Soup” is a favorite–Chicken broth and a melange of everything wilted and aged in the fridge mixed with herbs and spices and pureed in the food processor. A thrifty “clean out the fridge” delight. HG is fond of BSK’s Middle Eastern red lentil soup and holidays would not be complete without squash soup (originated by HG’s late sister, Beulah). A winter soup pleasure is chickpea soup from a Marcella Hazan recipe. When HG/BSK are summering at HG/BSK’s prince Edward Island oceanfront home, BSK makes a superlative sorrel soup with the vegetable (herb?) harvested from BSK’s garden.  HG recalls HG”s late Mom making a clear soup from sorrel leaves–“Schav”.  It was served icy cold. She also made a cold beet borscht which had a pink color when mixed with sour cream. A boiled potato was served with these summer refreshers. BSK has a repertoire of more than a dozen soups. However, when there are no BSK soups in the fridge, HG relies on these products:  Rao’s–Chicken Noodle and Wedding Soup are good choices. Amy’s–healthy ingredients and many flavors can be enhanced by a splash of olive oil. And, if there’s a Chinese eatery nearby you can’t go wrong with a container of Hot and Sour soup.

HG has two brilliant and beautiful daughters—Victoria Freeman (from HG’s first marriage) and Lesley Riva (from HG’s marriage to the love of HG’s life, Sharon Kent Freeman).  Victoria lives in New York with husband, Marc Meyer,  and they are busy, successful restaurateurs. Happily, Lesley lives in Riverside, RI, a modest drive from HG/BSK’s Central Falls loft. She is a big time communications director and her husband, Massimo, is a tenured professor at Brown and much honored in the USA and Italy for his books and academic career. Vicki made a one day visit to Riverside and it was a happy reunion with this warm and beautiful woman (HG can’t believe she’s 65–looks decades younger.)  Naturally, Lesley prepared a wonderful dinner of linguini in swordfish sauce followed by salad and lush local cheeses. (Vanilla ice cream dessert for HG). Excellent  white wine was drunk. Vicki told us Marc has written a book that is being published by an esteemed firm. HG will not reveal details until it is released but HG/BSK are very proud of Marc. The non-fiction book  is very timely. Marc is a trailblazing chef and restaurant executive, a skilled kickboxer, and an author–A Renaissance man.

HG/BSK’s Central Falls, RI, loft is flooded with light from big industrial windows and the pleasant illumination is present whether it’s sunny or cloudy outside. Adding to HG/BSK’s pleasure is omnipresent music. And, who are HG/BSK’s favorite artists? (The following are partial lists). Classical: YoYo Ma (of, course); Glen Gould, Pablo Casals, Andres Segovia, Jascha Heifetz, Gregor Piatigorsky, Jean-Pierre Rampal, Yehudi Menuhin, Alfred Brendel.  Jazz: Chet Baker (trumpet and vocals); Django Reinhardt, Stephan Grapelli, Fats Waller (piano and vocals); Gerry Mulligan, Antonio Carlos Jobim;  Stan Getz, Teddy Wilson, Benny Goodman, Keith Jarrett, Bill Evans, Art Farmer, Sonny Rollins, Lester Young, Miles Davis, Zoot Sims, Herbie Hancock: Vocals: Jackie and Roy; Billie  Holliday, Ella  Fitzgerald, Blossom Dearie, Johnny Hartman, Frank Sinatra, Tony Bennet, Pavarotti, Callas, Cecelia Bartoli. Vocal poetry: Leonard Cohen. Opera: Madame Butterfly.