There are restaurants where, for years, HG has always ordered the same thing. After all, why fix what isn’t broken? This started in HG’s New York/New Jersey days. A favorite restaurant was El Charro (long closed), on Charles Street in Greenwich Village. HG/BSK ate there frequently. Meal (super delicious) was always the same. Grilled, sliced chorizo. Spanish fried chicken. Scallops in garlic/parsley green sauce. Bowls of saffron rice. Pitcher of sangria. No dessert (too full). In New Mexico, HG follows a similar routine. At El Parasol (in Pojoaque, near HG/BSK home) lunches once or twice a week on a bowl of chunky and funky green chile menudo topped with raw chopped onion. At Sopaipilla Factory, (also in Pojoaque) HG lunches on a cheese enchilada with chopped onion and topped with a fried egg (no rice or beans). At Saigon Cafe in Santa Fe, HG devours a huge bowl of pho with rice noodles and steamed tofu. Variety is the spice of life? Not in matters of romance: For 57 years, wife BSK has been the love of HG’s life. Not at breakfast: Fruit yogurt. Canadian maple syrup. Not for dinner dessert: French chestnut puree with whipped cream. Pre-dinner: Gin or vodka. Post dinner: Bagaco (Porttuguese marc distilled on Prince Edward Island. (When in New Mexico, HG sips bourbon). Old HG is consistent (possibly boring).
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