HUNGRY GERALD

HG is having a glorious time at the Riverside, RI,home of gifted daughter, Lesley R., and her illustrious husband, Massimo R. (despite the absence of BSK who is expediting HG/BSK’s move to HG/BSK’s Providence loft.) . L. and M. take loving care of old HG, anticipating HG”s every need (and they are numerous). And, the cuisine. Ah, the cuisine!! Last night’s dinner is an example.Pre-dinner, M. constructed classic spritz cocktails. Then, an appetizer of smoked bluefish (from Tony’s Seafood) served with a super-spicy sauce of wasabi and sour cream (L. was generous with the wasabi). HG first tasted smoked bluefish in Nantucket and then sourced it at Whole Foods. Tony’s product is the best ever, in a class by itself. The Main dish was a Japanese stew of beef, ginger (much), butternut squash, garlic, mirin, dashi broth, lemon juice, Asian spices. Served over a bowl of rice, it was pure, savory comfort. (On this day, L. served HG a breakfast of mango yogurt and raspberries–lunch was L’s. delicious version of a bodega cheese and fried egg sandwich). Family!! HG is very lucky.

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HG is in Riverside,RI., at the the home of Lesley and Massimo R., HG/BSKs’ remarkable and gifted daughter and brilliant Edem (Yiddish for son-in-law). HG revels in their loving care, splendid cuisine and intellectual stimulation. Despite their company (and the presence of the R. dog, Pip. and, of course, Toby, The Wonder Dog) HG is a bit sad. That’s because BSK is in New Mexico organizing HG/BSK’s move to a spacious Providence loft. Lesley’s fabulous cuisine lifts HG’s spirits and tantalizes HG’s palate (Massimo’s enlightened wine choices enhance every dinner). Lesley takes full advantage of Tony’s Seafood, a sterling shop in Seekonk, MA. (town borders RI).  Tony’s provided the raw material for a joyous seafood dinner. First, there were oysters on the half shell (impeccably shucked by Massimo). This was a Saturday night dinner and Tony sells oysters at a low price before closing his doors on that night. As HG has written many times, HG loves Prince Edward Island oysters—Malpeques, South Bays, Colville Bays (HG/BSK’s PEI oceanfront home has survived, with slight damage, a ferocious hurricane.) Tony’s oysters, HG must admit, are as good or better than PEI’s The main dish was Tony’s swordfish with linguine (Lesley’s sofrito gave the dish zest). The star element was the swordfish, unusually juicy and flavorful. Best ever. HG mused that HG/BSK had for years been eating swordfish in the middle of the United States, many miles from the oceans where swordfish roam. Not surprising, mid-American swordfish was dry and tasteless. BSK’ s inventive sauces made it edible. Looks like HG/BSK’s move to Rhode Island (“The Ocean State”) will place the duo in seafood heaven.

Sad and lonely HG. Beloved BSK is in New Mexico handling the monumental task of organizing the move to Providence and HG/BSK’s fabulous (3,200 square feet) loft. HG (and Toby, The Wonder Dog) miss the life enhancing presence of BSK. Meanwhile, in Riverside, RI, HG and Toby are receiving loving treatment by HG/BSK’s gifted daughter,Lesley R., and son-in-law, brilliant Profesore Massimo R. Daughter Lesley knows her old Dad needs comforting dinners and, Oh Boy!!, does she provide. One night there was takeout from a good Vietnamese restaurant. Pho (with plentiful noodles, beef, chicken, etc.). Salad/shrimp/rice noodle wraps and fried sugar cane shrimp. HG gloom disappears. Next night was Shakshuka, the middle eastern dish of poached eggs on a bed of sauteed peppers, tomatoes, onions, garlic and plentiful olive oil. Lesley served this supreme comfort food with a sauce of Greek yogurt and sumac. HG/BSK’s daughter knows how to chase the blues away.

This fiery melange of soft bean curd, ground pork, chili oil, bean sauce, etc., is HG’s favorite Chinese dish. HG always orders Mapo Tofu at Chinese restaurants and likes to spoon it over a bowl of rice noodles (in the absence of noodles, plain rice will suffice). Best Mapo Tofu ever was at Congee Noodle House on Broadway in the Mt. Pleasant neighborhood of Vancouver, B.C. Fortunately, the Vancouver loft HG/BSK owned was a short walk from the restaurant. Breakfast/Brunch/Lunch heaven. Mapo,of course, but also: Congee, won tons, pork rice rolls, shrimp rice rolls. Many cups of hot tea as HG read the NY Times (sold at an adjacent shop). Daughter Lesley R. made an original version of Mapo for dinner using chunks of peeled eggplant and other unfamiliar ingredients. Very tasty. Yes, dining is happy in Riverside, RI, where HG/BSK reside until later this year when they move into their spacious loft in Central Falls, RI.

One of HG’s favorite New Yorker cartoons: A piece of Penne Rigate is on the phone saying: “Hey, Fusilli, you crazy bastard, how are you?”. Don’t know why but it makes HG smile every time HG dredges it from HG’s memory bank. Last night was a Fusilli festival at the Rhode Island home of HG/BSK’s gifted daughter, Lesley R,, and her brilliant husband, Profesore Massimo R. (HG/BSK are living with them until the move from New Mexico is complete). Lesley cooked a rich and delicious pot of Fusilli in cauliflower sauce for dinner. The sauce was exemplary–generous quantities of olive oil, butter, garlic and herbs. It became picante with sprinkles of Aleppo pepper. With old age, HG’s stomach has shrunk and HG is no longer the super hearty trencherman (or “trencherperson”) of the past. Sometimes, generous Lesley forgets. She served HG a mountain–Everest proportions–of the lush Fusilli. HG did his best (it was so yummy) but could only finish a fraction. Didn’t go to waste. Had the rest for lunch the next day.

HG/BSK are safe and sound at the Riverside, RI, home of gifted daughter, Lesley R., and HG/BSK’s “Edem” (son in law in Yiddish), the brilliant Profesore Massimo R. Dinners are spectacular (Thanks, Lesley). Tonight, the starter was prosciutto with melon, figs, and tasty thin slices of Italian salami. Crusty bread, of course.The melon and figs were pure sweetness, the best HG ever ate. The Parma prosciutto was perfect. This was followed by a tomato-feta cheese -cucumber salad. The tomatoes (possibly last of season) rivaled New Jersey wonders. Main dish was a hearty corn chowder (the succulent corn is also the last of season). Then there was ripe brie accompanied by fig jam. Good white wine and red wine flowed. HG’s dessert was a small bowl of Talenti Salt Caramel ice cream. Yes, life is short and the end is unpleasant. So, in the meantime, let’s have a splendid meal.