HUNGRY GERALD

Lamb or beef? HG prefers lamb. In a recent post, HG noted that BSK’s. ground lamb chili with beans (or lentils) is far better than Texas chili. Lamb chops are better than steak. Best lamb chops ever were served at New York’s. long closed Waverly Inn. Very thick and cooked medium rare with fried potatoes. BSK uses ground lamb in a host of wonderful Middle Eastern recipes. Kefta (herbaceous cigar shaped Moroccan lamb burgers) are an HG fave. BSK butterflies and marinates a leg of lamb. Broils it medium rare and serves it with Greek avgolemono sauce. Outstanding. Paris bistros serve splendid rosy cuts of lamb (gigot) with savory beans. (Beaujolais Nouveau is a nice companion). Only beef dish HG enjoys is steak tartare, A frequent lunch for HG when Blue Ribbon (German restaurant) was open and HG was a young man in Manhattan. In Paris, HG frequently consumed the dish at Le Stella brasserie. Oysters preceded. Ile Flottante concluded. Perfect meal.

Yes, HG (after 58 years of marriage) is still in love with BSK. Yes, the heart has its own mysterious passions. But, on an objective level (HG can obtain some level of objectivity about the wondrous woman), BSK deserves every bit of HG’s admiration and romantic proclivities. Certainly, without BSK’s concentration on every aspect of HG’s health and wellbeing, the 92-year-old would long be dead. Instead, HG enjoys life, BSK’s intellectual curiosity, creativity, wit, and energy. And, cuisine, of course; a tasty (and healthy treat) every night. BSK was a beautiful child, a beautiful young woman Motherhood enhanced BSK’s looks. Now, at age 80, BSK is a mature hottie, looking decades younger. Slender. Svelte. Stylish (super chic in clothes that fit after being bought years and years ago). Yes, BSK exercises daily, walks and hikes with Toby, The Wonder Dog; moderate in eating; rarely consumes fat or sweets. However, HG knows BSK’s diet secret. On a daily basis,BSK eats peanuts, peanut butter and pickles (sometimes all three). Dessert: dry mango slices. HG will admit that genes may play a role in BSK’s perpetual radiance.

BSK had a pound of lean ground lamb on the kitchen island in HG/BSK’s New Mexico home. BSK’s plan was to make kefta. These are Moroccan cigar shaped lamb burgers. The ground lamb is mixed with chopped onions, garlic, parsley and a host of Middle Eastern spices (cumin is foremost). BSK pan fries or oven broils them to a pink and juicy lushness. Served with pita and a yogurt sauce (Greek yogurt mixed with olive oil, lemon juice, zaatar, sumac, cumin, Spanish pimenton), you’ve got a zesty dinner. Sliced kumatos and sweet onions are the accompaniments plus lots of red wine, natch. However, BSK decided to go in another direction, a challenge to Texas chili. BSK discovered a recipe from a favorite French chef, Pierre Franey: Ground lamb with lentils chili. Ingredients: browned ground lamp, garlic, celery, crushed canned tomatoes, New Mexico chili pepper powder, chopped red peppers, jalapenos, chicken broth. Instead of lentils, BSK substituted Goya cannelini beans, Knowing that HG likes picante chili, BSK doubled up on the jalapenos. The result was a fiery, savory chili with fleeting hints of Morocco. Much better than beefy Texas chili thickened with masa flour.

The word “supper” is derived from the French word for soup. And, that’s why the French often have soup (plus baguette, cheese, salad) for the evening meal. So, call it what you may, “supper” or “dinner”, HG chooses soup (plus crackers and cheese; avocado salad.) HG is blessed. BSK makes great soups and buys some splendid ones at Whole Foods. A BSK specialty is “Green Soup”. The wondrous woman boils (in chicken broth) leftover greens from the fridge (plus some broccoli,garlic and tons of herbs). Adds spices and purees it with an immersion blender. HG is looking forward to it tonight. BSK’s invention is so tasty that SJ and wife, Maiko, have put it on their izakaya restaurant, Freeman Shokudo, in Tokyo. It’s a big hit with their Japanese customers. Another BSK specialty is congee or “jook”, The rice porridge that’s a favorite throughout Asia. BSK cooks leftover rice in stock with lots of grated ginger. HG likes to add tofu, sesame oil and chili oil to a steaming bowl. The soup and congee make savory and very inexpensive meals. BSK is not only creative, BSK is thrifty.

Rodney’s Oyster Bar in the Yaletown neighborhood of Vancouver has been a favorite of HG/BSK ever since they first came to Vancouver. So, it was fitting that this was the place where HG/BSK joined SJ, Exquisite Maiko , Handsome (and hungry) Grownup Haru, Adorable Teru, for a farewell feast. Dined on oysters, steamed mussels, Dungeness crab. Perfect dark beer and dry white wine. (HG indulged in dessert: Sticky Toffee Bread Pudding). As usual, everything at Rodney’s was superlative;. But, it had a bittersweet overtone. That’s because SJ and family left the next morning for the almost 10 hour flight back to their Tokyo home and their izakaya restaurant, Freeman Shokudo. It has been a glorious two week family reunion. HG/BSK’s Gifted Daughter Lesley R. joined the reunion for a brief three days. HG’s daughter Victoria and husband Marc Meyer intended to come to the reunion but a Victoria bike accident prevented it (thankfully, she’s healed). SJ’s lifelong pal, Jon Small, and son, Elijah, made appearances, however. (Elijah seems to have inherited the Small family musical talents). Yes, it was sheer heaven for HG//BSK to spend time with the Tokyo family. Much fun, laughter, food (smoothies by Teru and home cooking by SJ and BSK). Been too long that the whole family has been together. However, there’s a possibility for another reunion this summer on Prince Edward Island. (Hopefully).

HG has always enjoyed Greek food. In younger days, financially challenged HG often ate at Poseidon Restaurant on 8th Avenue in Manhattan. Usual meal was avgolemono soup with rice, spinach pie and retsina wine. Total cost (with tip): $1.50 (this was in the late 40’s and early 50’s). Restaurant is long closed but the long running Greek bakery, Poseidon, still flourishes on Ninth Avenue. HG was a frequent customer for baklava when living on the Upper West Side and Montclair, N.J. In later years there was a good Greek eatery on the street next to the Midtown Bus Terminal. HG ate there often in the 1960’s when commuting to a summer home in New Paltz, N.Y. Once, Mel Brooks and pals sat down at an adjacent table while HG was enjoying Moussaka. It was the 60’s and HG had very long hair. Brooks decided that HG was Boris Thomashefsky, a star of the Yiddish theater. HG acknowledged he was the son of the actor and was continuing the theatrical tradition. Hilarious Yiddish conversation with Brooks. (Ah, if only HG had a recording).

In Woody Allen movies (and some Seinfeld episodes) delivered Chinese food is eaten with pleasure. This is not to HG’s taste. Flavors are lost. Reheating, either stovetop or microwave, turns everything to mush. Last night, SJ brought Malaysian restaurant dishes to the Vancouver rental apartment for family dinner. HG found it inedible. Also, attempts to swallow dried out fish resulted in particles being lodged in HG’s throat (as noted in other posts, HG has to be cautious in swallowing because of throat constriction due to cancer surgery some decades ago). Much coughing and discomfort. HG’s struggles do not enhance the dining experience for others. Gifted Daughter Lesley R. rescued HG by heating and straining very good (and piquant) Laksa broth. HG drank it with gusto, washed down with Korean soju and beer chasers (noting soju’s dizzying effect, SJ watered down HG’s glass considerably. Wise move. No tumbles for HG. HG’s opinion: The only takeout food that retains its integrity is the Menudo (tripe stew) from the Tex-Mex restaurants near HG/BSK’s New Mexico home. Cures hangovers and freezes well. Drawback: Can’t be consumed too often since it is very high in cholesterol.