The farewell dinner for visiting Zena Burns and husband, Richard, was a tribute to overeating. The meal started with a large platter of freshly picked sweet corn. Three ears for every diner. This was followed by steamed soft shell clams dipped in broth and melted butter. Typically, broth is used for a final cleanse of usually sandy soft shells; however, this wasn’t necessary as BSK is expert at clam cleaning. Nary a drop of sand, so HG ended up drinking down the unused (and delicious) briny broth. HG’s tummy was full but the food parade continued to march on. SJ has surpassed HG as a fish fry cook. The SJ expertise was on display with a platter of crisp, grease free, juicy fillets of sole. BSK prepared two salads: Lettuce from the BSK garden with a vinaigrette and feta cheese; Prince Edward Island yellow beans (the best) from the Cardigan Farmers Market. With advancing years, HG’s appetite has remained sharp but HG’s weight and stomach capacity has diminished. Thus, for HG this meal was a true “grand bouffe.” For growing boy Haru, the meal was a snack.
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