HUNGRY GERALD

Still on the road. A few observations: Billboards herading porn stores out number billboards praising Christ. Injury lawyer billboards are voluminous. (In HG’s youth, injury lawyers were looked down upon as “ambulance chasers.”) Still dependent on fast food chains for luncheon nourishment. HG has been intrigued by Taco Bell’s advertising for Chalupas. So, HG bought some for car front seat dining. W/ell,, the Chalupas in the ads were mouthwatering The Chalupas that HG/BSK ate were not. HG was an ad victim. BSK has been driving through hellish weather. The midwest seems to be gripped by monsoons (with an occasional tornado in Indiana)..Dinner in HG/BSK’s motel room was pleasant. BSK microwaved packaged Pho. The broth had zest and the noodles were al dente. Nice Asian surprise.

Yes, the virtuoso long distance driver, BSK, is at the wheel of BSK’s new Toyota. Driving 450 miles a day on the waay to Prince Edward Island, Canada, with a stop at Providence to see gifted Daughter Lesley R. and convalescing Pip. (The lovely dog was attacked by a pit bull but is recovering). Covid variations are keeping HG/BSK away from restaurants. Dining in motel rooms on wondrous Whole Foods soups, Subway sandwiches (passable fast food), Chobani yogurt, fruit etc. No, it’s not gourmandising. But, tummies are not complaining. An HG discovery:Reese’s Peanut Butter Cups and Italian Montepulciano red wine make a happy dessert.

Sour cream (“Smetana” in Russian) was omnipresent in the Bronx cuisine that nourished young HG. Mom and Pop grew up in Belarus so this was only natural. Huge amounts of sour cream are devoured throughout Russia (on a rough camping trip through Siberia, author Ian Frazier was astonished at the amount of Smetana his Russian companions ate). Mom served boiled potatoes with a bowl of Smetana. This was often accompanied by schmaltz or pickled herring. Schav (chilled sorrel soup) and Borscht (chilled beet soup) were topped with Smetana and eaten with the boiled potato/Smetana combo. Smetana topped bowls of raw chopped carrots, onions and radishes (summer dish); Smetana was also mixed with pot cheese, cottage cheese or farmer cheese, Dessert (or breakfast) was sliced bananas or seasonal berries topped with Smetana (and a drizzle of honey). Mom bought her Smetana from Daitch Dairy (years before it became Daitch-Shopwell). Rich and tangy stuff. Better than today’s product, but HG makes do. Dinner last night was BSK’s lush tomato/garbanzo/chicken broth soup. HG enjoyed two steaming bowls. Topped them with–guess what?–Smetana.

Yes, revolution and geopolitical horror create American taste treats. On every level, the Vietnamese War was a disaster for America.Terrible waste of American lives and resources (And, death and destruction for Vietnamese). Food result: Banh Mi sandwiches (Baguette, pate, pickles, pork, mayo) are an American lunch treat (especially in New York and LA).. Vietnamese restaurants specializing in Pho and other good things are ubiquitous in The Land of The Free, Brave and Crazy. Postwar, the Japanese conflict and unspeakable Japanese nuclear deaths, brought Sushi to thousands of USA restaurants (and supermarkets) Only billionaires can afford the very best. When Castro overthrew Batista, many Cuban Chinese emigrated to the USA. They opened Cuban-Chinese restaurants in the United States. Favorites of HG. There used to be many. Don’t know if there are any left. HG dined on black beans and rice (“moros y cristianos”),crisp fried shrimps; avocado and orange salads; Grilled Cubano sandwiches; excellent black coffee. So, what will Ukraine bring?

HG finds the word “pet” to describe domestic animals as demeaning and condescending. Toby, The Wonder Dog, is not a “pet.” He is a useful and life enhancing member of the HG/BSK family. Sometimes HG stumbles and falls to the floor (These are modest non-injurious tumbles owing to alcohol overindulgence). Toby races to HG and alerts BSK to prone HG. If HG makes any noise (but not a tumble), Toby is right there making sure everything is okay. Toby is a very alert watchdog. Though small in stature, he has a powerful bark that would frighten an interloper. Toby is communicative. He indicates when it’s mealtime; when he wants a tummy rub; when he wants to go out. When BSK says “bedtime,” Toby perches on the foot of HG/BSK’s bed and quietly sleeps. Awakens BSK at 8:30 AM (more efficient and more fun than an alarm clock). “Pet” Nope. Just a valuable and loving individual creature.

If HG could be granted one final meal (just before leaving for heavenly–??–realms) it would be at Le Dome on Boulevard Montparnasse in Paris. Simple, madly expensive, superlative dining. Starter would be a dozen Gillardeau oysters (impeccably shucked, briny, served with buttered brown bread). The wine: A modest Muscadet. This would be followed by large boned filets of ultimate quality Dover Sole swimming in the best French butter with a hint of lemon juice. The wine: Sancerre. Dessert would be Berthillon ice cream. Black coffee and a snifter of Vielle Prune would be the finale before the finale. Real Dover Sole is rare in the United States. Doesn’t travel well. Surprisingly, some years ago, HG had a fine Dover Sole at a Legal Seafoods Restaurant in Boston. Never saw it on the menu again. HG discovered two Pacific Ocean sole-like treats at the venerable Tadich Grill in San Francisco: Petrale Sole and Sand Dabs. (preceded by sloe gin fizzes, of course). Sand dabs aren’t shipped to Santa Fe but Petrale Sole often makes a welcome presence at Whole Foods. HG or BSK usually fry or saute it. But, last night, influenced by a Melissa Clark NY Times recipe, BSK cooked it in the oven on a sheet pan and it rested gently on a bed of thinly sliced red peppers. There were BSK’s creative additions of olive oil, garlic, butter, herbs, dash of hot sauce. Very tasty. Not Le Dome, but gifted BSK comes close.

HG is very fond of Orzo, the small pasta shape that is a delight when cooked with care. Inattention can lead to mush. It is much used in Greek and Italian cooking. Essential in Greek Avgolemono soup and nice in Grandma’s chicken soup. HG often substitutes Orzo for rice noodles in Vietnamese Pho. Garafalo is the best Orzo brand but there are good Italian and Greek versions (a bit hard to find). When BSK is in the mood for simple comfort food, BSK mixdes Orzo with stir fried vegetables. Last night, BSK sauteed seasonal asparagus in olive oil, butter and lemon juice .This went into the Orzo with a bit of heated stock and a dusting of parmesan. Ground black pepper. Yummy comfort reigned. Adding to bliss was BSK’s wine selection: Sicilian Nero D’ Ovala red wine.

A sweaty and hungry young HG left the playing field in the Kingsbridge neighborhood of The Bronx and headed for Jerome Avenue (the “El” was overhead). This was the location of a local pizzeria. HG demolished three big, greasy, cheesy slices of pizza accompanied by ginger ale on ice. (HG has always hated Coke and Pepsi). Dessert was an ice cream bar from the next dood candy store. This was a lush, very affordable meal (60 cents). As a busy journalist, HG often dined (if you can call it that) at the rough and tumble Mirror Bar in The E.45th Street Mirror building where HG hq’ed. Hard boiled egg, pickled pig’s knuckle and a “boilermaker” (shot of whiskey accompanied by a cold. beer). (Cost: 35 cents). Other faves during journalism days were the platters of corned beef and cabbage that were fixtures on the steam tables of Irish “Bar and Grills” on Third Avenue (Cost: $1.25) and the pot roast sandwich and gravy at Connolly’s Bar on 23rd Street. (Cost: $1.25). Best of all cheap eats was the grilled Italian sausage with fried onions and peppers on a soft roll. It was dispensed from the back of a truck in Greenwich Village. (Cost: $1.00)

New Mexico is the USA home of the very best chili, red and green. (Chilis turn from green to red as they ripen). Many fans of New Mexican cuisine order their enchiladas “Christmas”. That means the enchilada is flanked by red sauce and green sauce. HG prefers green chili. BSK relies upon green chili sauce to enliven many dishes. Last night, BSK made a lush pot of chicken in green chili sauce. (BSK’s pork green chili stew is one of HG’s favorite cold weather meals). Shakshuka, the Middle Eastern (omnipresent in Israel) egg and vegetable stew is another HG fave. BSK made a five egg version last week. HG thought it the best ever. It had a desirable level of spicy heat. You guessed it. BSK had added a healthy amount of green chilis to the stew. Dish was topped with Harissa for additional fire. (HG cooled it down with a side dish of Greek yogurt swirled with olive oil, cumin and zaatar).