SJ and BSK have been collaborating to produce spectacular dinners at HG/BSK’s Prince Edward Island oceanfront home. SJ made his way to Atlantic Shellfish in Morell and purchased 3 dozen giant Red Head Select oysters. He was concerned at first that the large size might detract from flavor and texture, but he was wrong. These were perhaps the finest oysters that he or HG/BSK have ever tasted. SJ shucked half of them to eat on the half shell; he then grilled the other half on the hibachi for a wondrous treat. SJ has also used the hibachi to produce skewers of spicy Vietnamese-style grilled pork. SJ and BSK did a big platter of haddock based fish cakes (left overs for lunch). Sauteed Digby Bay scallops and many big green salads. BSK’s roasted spatchcocked chicken and small PEI potatoes. Pho with left over chicken, tofu and a variety of vegetables.Steamed soft shell clams with clam broth and melted butter. These have been family dinners. Grandson Haru has contributed a hearty appetite and adorable granddaughter Teru has managed to put away a goodly amount of nourishment. Last night, HG/BSK dined alone (the others were having a pizza feast in Charlottetown). Seemed like a second honeymoon. BSK steamed sole over bok choy and spinach. HG cooked Chinese broad rice noodles with firm tofu (flavored with sesame oil and Sriracha). Drank rose. A happy, quietly intimate meal.
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