HUNGRY GERALD

As departure from blessed Prince Edward Island nears, HG/BSK delve into the freezer for dinner ingredients. Oddly, this has resulted in some tasty Chinese meals. One meal started with gently fried potstickers and then proceeded to BSK’s version of Mopo Tofu. This is a very comforting dish of ground pork, tofu, peas, scallions, dried Chinese mushrooms, chicken broth, ginger. BSK flavors it with soy sauce, Vietnamese fish sauce and sriracha. Serves it with broad Chinese rice noodles. Another meal began with steamed Japanese gyoza followed by HG’s specialty: Spicy eggplant. Eggplant, onions, garlic and ginger are simmered and then flavored with soy sauce, oyster sauce, Chinese garlic/chili sauce and sesame oil. Bowls of basmati rice. HG is looking forward to a Chinese feast with family at Chonquing House restaurant in Providence. But until then, HG/BSK will be satisfied with their Chinese improvisations.