HUNGRY GERALD

HG/BSK have a delightful furry and frisky member of the HG/BSK family.  Cute mixed breed male, Toby is always referred to by HG as “Toby, The Wonder Dog.”  And, pray tell, what makes Toby wondrous? HG is an old (93) rickety fellow. Yes, HG walks (mostly without a cane or walker). It often appears there’s the possibility of a fall . Not too likely since HG has had two tumbles in the last ten years. But, Toby is alert. If there’s a noise (dropped book, cane, nebulizer) Toby is at HG’s side in a flash barking loudly to summon help. Toby is so smart that if he thinks HG is shaky, he’s at HG’s side barking away. He’s HG’s trusty guardian. Top flight watchdog. If anyone approaches HG/BSK’s homes (Prince Edward Island and Rhode Island) he barks loudly and this alerts HG//BSK (Big bark from a little guy and this often scares delivery persons, workmen and friendly visitors). At bedtime, Toby sleeps at  the foot of HG/BSK’s bed. He does some nocturnal wandering but usually winds up there. Toby is fond of HG but he loves, loves, loves BSK. He can’t get enough snuggles and pats from BSK as BSK murmurs “Good dog. Best little dog.” No need for an alarm clock. Between 8 and 8:30 Toby wakes up his beloved with affectionate licks. Given all of the wondrous Toby qualities HG has outlined in this post, one must agree that he deserves the label: ” The Wonder Dog.”

HG/BSK had a dinner guest last night—beautiful Leslie French (She lives in Toronto but has spent summers for many years in her small house. just east of HG/BSK’s Prince Edward Island oceanfront home). Plentiful fresh vegetables in the fridge so BSK made a healthy and tasty pasta dish–al dente penne plus zucchini, cherry tomatoes, onions, scallions, garlic, olive oil, herbs. Plus cheese: Mozzarella, feta, parmesan. BSK fried some thick cut bacon.  Crumbled the  crisp slices and added them to the penne dish. A nice touch. HG sipped HG’s pre-dinner Negroni while the women joined HG with glasses of chilled Rose’. (Good Pinot Noir with the food). BSK made a sumptuous dessert for BSK and the lovely guest: Vanilla ice cream topped with fresh raspberries and a splash of maple syrup. HG had HG’s usual: Clement Faugier Vanilla Chestnut Puree with whipped cream (A taste memory of London’s Gay Hussar restaurant). HG nightcap: A worthy whiskey–Forty Creek– from Ontario’s Niagara district. O, Canada!!!

HG/BSK had a delicious dinner at Ocean Mist Farm, the verdant, fruit and vegetable abundant farm (near Panmure Island in Prince Edward Island) of BSK’s sister and brother in law, Noel and Yossi M. Big, juicy local lobsters were on the table plus potato salad and coleslaw (A BSK contribution). First of the lobster harvesting season and they were delicious. Strange omission. HG did a recent post about the  great variety of fresh seafood available at Julio’s Fish Mart on PEI and Tony’s Fish store in Providence ,RI  (It’s a quick drive from HG/BSK’s spacious Central Falls, RI, loft.). Didn’t mention lobster. Lots of tasty lobster.–live and cooked–at both sites. Prices are a fraction of New York. Hand me the lobster cracker and other utensils!!! Don’t neglect the melted butter!!

HG was very fond of the New York restaurants that catered to specific creative types: financial big shots, dreamy poets, etc.  Artists & Writers on W.41 St. was the place for journalists from the Times, Trib, Newsweek, Business Week (All nearby). They all played the “match game” (HG forgets the rules of this obscure bar game). Food was good. HG relished Koenigsberger Klops, meatballs in a dill sauce. The Russian Tea Room was for ballet impresarios, agents, producers, and classical musicians. The blini with red caviar, melted butter and sour cream was stupendous. Advertising executives (Madmen days) favored Christ Cella steak house in the East 40’s. HG joined them for the incomparable steaks (Best ever!!). Ad industry went to Michael’s bar in the East 50’s (As did HG) for after work oversized killer Martinis. Sardi’s in the theater district was for stage luminaries. HG often lunched on their fabulous lamb chops with kidneys. Actors and members of the chorus ate at two theater district restaurants founded by Joe Allen (1933-2019): Orso was Italian. Pappardelle in mushroom sauce was an HG favorite. The other restaurant, eponymous Joe Allen, featured hearty American dishes. Calf’s liver with onions and bacon and chile con carne were HG faves. Real estate titans met for lunch at a private club high up in the Lincoln Building/60 E. 42nd). The food wasn’t memorable. Tycoons of finance, publishing, and law ate at The Four Seasons, not at the scenic Pool Room (For tourists) but in a cluster of plain tables next to the bar. As expected, the food (And wine) were glorious. HG often had perfect fried smelts there.

Chowder (or “Chowda”–as it’s pronounced in New England, Prince Edward Island and Canada’s Maritime Provinces: New Brunswick, Nova Scotia, Newfoundland and Labrador–is a hearty, comforting dinner in chilly weather. HG despises “New  England Clam Chowder.” Clams are buried under cream (or milk) plus too many potatoes. Often, flour (Feh!!) is added to thicken the chowder. The sea flavor is lost. On a trip to Nantucket many years ago, famished HG ordered the New England chowder (Only chowder on the menu). HG received a bowl of hot water thickened  with more than a cup of flour. A Few bits of rubbery clam topped the mess. One taste sent HG into a fury. HG threw the bowl on the floor and shouted: “This isn’t chowder!! This is shit!!” HG stormed out of the eatery leaving abashed BSK and HG/BSK’s kids to deal with the manager (and the table of offended nuns).  HG isn’t fond of Manhattan clam chowder–tastes like tomato soup burying clams. Warm day on PEI turned chilly. Time for Chowda. BSK made a fabulous Chowda using fresh haddock instead of clams. BSK fried thick cut bacon to a crisp. Removed it from the pan. Sauteed onion, garlic, fennel in olive oil at the bottom of a soup pot. Added boiling chicken stock (Fish stock wasn’t available. Didn’t matter). Lowered heat and added haddock filets. Before fish was done, added the crisp bacon and an abundance of chopped cilantro. A few cherry tomatoes for color. BSK scored again. Innovative, superlative fish Chowda.

HG/BSK were vacationing in Paris many years ago when HG/BSK observed much shouting, singing and happy, raucous wine drinking at Paris cafes and bistros. Curious, HG/BSK learned that it was a celebration of the arrival of Beaujolais Nouveau, a very young, fruity red wine that can be drunk copiously (Tipsiness is a result). It is a good times drink and a favorite of moderate BSK and decidedly immoderate HG. Since that first taste years ago, HG has ordered cases when it reaches the USA.  It’s a nice accompaniment to any type of food (It should be served slightly chilled). It was the wine HG drank in New York during the 60’s, 70’s, 80′ at HG’s favorite lunch spot–the venerable Veau d’ Or restaurant located in the midtown east side. Meal started with an amuse gueule of cold mussels in a mustard sauce. Then, a pastry wrapped grilled sausage and potato salad (Hot mustard and vinegary cornichons). Main dish was sauteed calf brains in brown butter (First had this dish, a fave, when HG first tasted Beaujolais in a Paris bistro). No dessert.  The generous restaurant owner liked that HG ate with gusto and praised the cuisine. He kept filling HG’s glass with the wondrous Nouveau (Had at least six filled to the brim large wine glasses). Was charged for one glass. Those were the days. (HG managed to get back to the office for an afternoon of demanding work).

Julio’s Fish Mart in nearby St. Peters (Minutes from HG/BSK’s Prince Edward Island oceanfront home) sells juicy fresh sea scallops, BSK bought a pound, enough for two delicious dinners. Dinner one: BSK made a risotto with Carnarolli rice. Instead of chicken broth, the rice was simmered in fish broth (A touch of the sea). When risotto was nearly done, BSK added pan sauteed asparagus and saffron (For a golden hue). This was topped with a 1/2 pound of scallops browned in olive oil, garlic and parsley. Yummarooney!! Next night BSK sauteed chopped red peppers,onions and garlic in olive oil and butter. This was swirled into a bowl of buttery orzo and topped with remaining 1/2 pound of browned scallops. Yummarooney 2!!

HG/BSK had HG/BSK’s principal residence in the southwestern United States for 37 years. (Summers in  Prince Edward Island and, before that, interludes in Vancouver, BC.). New Mexico and Colorado were delightful places in which to live–and eat. Scenic beauty and much sunshine. Food: Glorious lamb, elk, beefsteaks and peaches in Colorado.  Best Mexican and Tex-Mex food in New Mexico. (HG misses Menudo, the lusty tripe stew). The Santa Fe farmers market was a wonderland of fresh produce, roasting chiles, local cheeses and hand crafted bread. But, the landlocked southwest lacks one essential food: Fresh Seafood. Yes, Whole Foods did its best with seafood but transportation from the Pacific Ocean takes the zesty edge away from sea critters. As the years move along, HG/BSK focus more and more dinners on seafood (BSK creates taste wonders night after night). The seafood source on Prince Edward Island is the nearby Juilo’s Fish Market (Town of St. Peters). From the seas nearby there’s cod, halibut, haddock, hake, hard and soft shell clams; oysters. Sometimes there’s fresh caught  tuna (most tuna is flown to the Tokyo fish market). Two imports: Tasty farm raised salmon from Nova Scotia and delectable frozen tiny shrimp from Newfoundland (Perfect for salad). When HG/BSK are at the Central Falls, RI, loft, HG/BSK rely upon Tony’s Fish Store in nearby Providence. Rhody’s official name is “The Ocean State.” And, from Rhody’s oceanic waters, shoreline, rivers and lakes, Tony’s counters are filled with the best and freshest flounder, sole, oysters, squid and everything else seafood lovers like HG/BSK could desire. Oh. glorious geography!!!!

In a sheet pan glistening with olive oil, BSK placed an abundance of fresh haddock filets plus strips of roasted peppers and sliced sweet onions. Went into the oven for an appropriate time. Another BSK culinary triumph. In a separate pan, BSK sauteed thinly sliced potatoes.. Mustard mayonnaise, PEI hot sauce, Maldon sea salt on the table plus a bottle of BASK cabernet sauvignon. Negroni before dinner, French vanilla ice cream with a dash of maple syrup for dessert, snifter of Jack Daniels for a nightcap. Simple, traditional dining delights.

Grey skies at HG/BSK’s glorious oceanfront home on serene Prince Edward Island. No sunbeams. However, HG/BSK and Toby, The Wonder Dog, are joyous. (Toby can run in and out, something he can’t do in the Rhody loft). BSK is organizing the PEI home after a one year absence. (Making order out of chaos is a BSK virtue. And, it makes BSK happy). HG writes the HG blog and recounts HG’s many years on Storyworth, a unique Chrstmas gift. House is warm and cozy and the endless sea views are always stimulating. Of course, there’s food and wine. Liberte’ is a Canadian brand of Greek yogurt and is the best Greek yogurt in the Western Hemisphere–it’s thick, very flavorful. HG starts the day with a big bowl and adds fruit. Lunch is often congee (or scrambled eggs). Dinner tonight will feature shucked oysters and leftover hake/avgolemono soup. To complete the homage to the salty seas and shores, BSK steamed a few dozen fresh soft shell clams. Plump. Briny. Yums.!! And finally, there’s a good amount of carrot cake remaining for dessert. HG muses: Sun is not needed when BSK is in the room. Sunbeams of love.