HUNGRY GERALD

For some obscure reason, Mexican avocados couldn’t be exported to the land of the free, brave and crazy. Thankfully, they are back in abundance. A further blessing, they are very inexpensive at HG/BSK’s local New Mexico supermarket in Pojoaque (minutes from HG/BSK’s home). The mystery is how something so delicious can also be so nutritious and life sustaining. At dinner, BSK often serves a salad of sliced avocado and Kumatos (juicy brown tomatoes). Goes with everything–meat, fish or fowl. Avocado toast is the best breakfast. However, avocados achieve spicy splendor in guacamole. BSK makes guacamole with a chunky texture and adds local green chile salsa (Young Guns brand) or tomatillo sauce, or pico de gallo made by local women. Lots of lemon juice. Best guac is at a nearby restaurant, Gabriel’s. It’s made tableside and pounded in a traditional bowl with a host of savory ingredients. Sip a Margarita, eat the guac and be happy.

BSK shopped at Santa Fe’s Whole Foods this afternoon. Picked up ingredients for the perfect dinner: Wild salmon filets, first spring asparagus, sweet potatoes. BSK marinated the salmon in a spicy Korean sauce and pan broiled the fish into medium rare succulence. The asparagus was steamed to the right texture and gilded with a butter and lemon sauce. The sweet potatoes got a long bout in the oven. HG likes to put big chunks of butter in the sweet spuds. BSK just gives them a sprinkle of sea salt. Excellent bottle of Chianti accompanied. Weather was delightful. Temp in the 60’s. Blue skies. Bright sun. So, this climaxed a perfect day. However, Salmon is a fatty fish and cooking it on a gas range creates an aroma. HG doesn’t mind. But, BSK has sensitive nostrils. Exhaust was put in motion. Candles were lit. Matches struck. It took a while, but the aroma diminished. BSK sighed with relief.

The landmark New York “appetizer store”, Russ & Daughters, delivered a tasty package to HG in New Mexico. Scallion cream cheese. Red salmon caviar. Chopped liver. Schmaltz herring. Two quarts of matzo ball soup. Pumpernickel bread. To start dinner, HG poured vodka on the rocks plus a beer chaser. Ate chunks of the herring with slices of the bread and washed them down with the alcoholic beverages. Heated a bowl of the matzo ball soup. Refilled the beer glass. Sipped the broth and ate the boiled slices of carrot (both very good). Time to bite into the piece de resistance: The matzo ball. Disaster. Perfectly soft and light ball. However, matzo ball grains lodged in HG’s surgically constricted throat. Uncomfortable evening dislodging them. Is HG doomed to a non-matzo ball life? Sadness.

No seas moisten the borders of New Mexico, rightfully called “The Land of Enchantment.” Yes, the state is landlocked. However, splendid seafood is available, airlifted to Whole Foods, fresh and tasty. Yesterday, BSK bought petrale sole fillets. BSK dipped them in beaten egg, dusted them lightly with flour, and sauteed them perfectly. A bit of melted butter, lemon juice, Frank’s hot sauce. They were served with mashed potatoes and braised endive. Elegant meal. Night before, BSK topped cheesy, creamy grits with a melange of previously frozen shellfish. And, tonight there will be spicy shrimp with linguini (olive oil, garlic, parsley, anchovy sauce). In a few months, HG/BSK will be on Prince Edward Island. HG/BSK’s oceanfront summer home is minutes from local lobster, mussels, and fish. Plus world’s best oysters (surprisingly inexpensive). Pass the shucking tools, please.