HUNGRY GERALD

This past summer, BSK encountered a New York Times recipe that contained all the elements HG/BSK enjoy at dinner: “Salmon Soba Noodles With Ponzu-Scallion Broth.” These were the ingredients: Dashi broth, salmon, soba noodles, spinach, firm tofu, scallions, grated ginger, canola oil, sliced radishes, slivers of carrot, ponzu. BSK did a careful mix and followed the recipe meticulously. (Unusual for BSK who likes to deviate and add original touches. This time BSK only substituted spinach for the cabbage called for). It was a sensational dinner dish which BSK promised to repeat often. Drank an abundance of pinot noir (HG/BSK like red wine with fresh salmon; crisp white with smoked salmon, of course). Another joyous evening was had at HG/BSK’s oceanfront home on peaceful, green, democratic Prince Edward Island.