Classic summer day on the Prince Edward Island beach. Blazing sun. Calm seas and, thankfully, warm currents. Sun bathing, strolling for beach glass, reading and many sea swims. Paradise. HG was a very hungry old boy when dinner time arrived. HG had his usual exuberant cocktail of vodka and Aperol (the delightful Italian bitters that is a favorite in Venice) as he listened to Mozart and watched the drama of light over the sea in the lingering northern early evening. Exquisite Maiko prepared a big platter of scallop pancakes (chopped scallops, mushrooms, cabbage, bok choy, scallions, flour, eggs and sesame oil comprised the batter). EM also did her signature dish of fresh, lightly cooked sole with fried, crisp garlic chips. This was accompanied by farmers market snow pea pods. As is the family tradition, the meal ended with a cheese platter, sweet butter and a baguette only hours from the oven. There was a nice surprise. Brilliant Lesley R. and husband Massimo had brought back from their year-long Italian stay a unique (and expensive) treasure: Aceto Balsamico Tradizionale Di Modena D.O.P. This is the real stuff, balsamic vinegar that is more syrup than vinegar and produced by a time honored, highly regulated processes in the households of Modena. Italian culinary craftsmanship at its best. The balsamic vinegar sold in the United States (and which has destroyed millions of salads) is some kind of adulterated crap that bears the same relationship to the real stuff that Velveeta does to parmigiano reggiano. Anyway, Brilliant Lesley put a tiny drop on a chunk of cheese and this provided a flavor explosion. Can’t wait to put a drop on a bowl of fresh raspberries. Viva Italia!!
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