HUNGRY GERALD

HG/BSK and Toby, The Wonder Dog, are back in the wondrous Prince Edward Island oceanfront summer home. Weather is eccentric. A day of sunny warmth and—b-r-r-r-!!!–cold and rainy. However, a heat pump and wood stove make life cozy. It was a shock to see the damage the recent hurricane did to the Island trees. Trees were leveled or bent into distressing shapes, Forests were decimated. Many homes were damaged. HG/BSK were lucky. Miniscule damage to their property. Everything looks good and it is a pleasure to look at the sea after being landlocked (Except when looking at the Narragansett Bay from the Riverside, RI, home of gifted daughter Lesley R. and her distinguished husband, Massimo R.) . Hakes are caught locally and are the best in the world. Had filets fried when arriving at PEI yesterday and the fish starred at dinner tonight. BSK preceded the hake with a lobster salad.  BSK poached the hake in a Greek avgolemono and rice soup. Stupendous. Ultimate in briny, lemony comfort. BSK’s birthday is today (The love of HG’s life is growing up). BSK’s sister, Noel, and her husband, Yossi, are PEI homeowners  (On the South Shore) and they braved the rain today by bringing firewood to HG/BSK’s home. Plus–Hooray!!–a yummy carrot birthday cake for BSK. Dinner climax for HG was a wedge of the cake with vanilla ice cream. HG made a wish: “Have many, many, many, many more birthdays, darling BSK”.

It’s asparagus season in PEI! Asparagus is HG ‘s favorite vegetable (Broccoli and zucchini are contenders). BSK does wonderful things with asparagus. Tucks them into a “baveuse” omelet. Adds them to risotto. Stirs them into spaghetti with olive oil, garlic and lemon juice (A tasty sofrito). Cuts asparagus into sections for an Asian stir fry. HG’s favorite: Steamed to crunchy tenderness and doused with melted butter and lemon juice. That’s how BSK made them last night much to HG’s delight. They were accompanied by crisp fried haddock and sheet pan French fries. Remoulade sauce enhanced the fish. Life’s good in Canada’s smallest province–Prince Edward Island.

Grapefruit Bitters is a recent discovery. And, HG is in love with it. HG always has a Negroni before dinner (One part bourbon, one part sweet vermouth, one part Campari). These days, HG substitutes a generous sprinkle of Grapefrït Bitters for the Campari. Cuts the sweetness of the cocktail and gives it a bit of an acidic bite (Appetite enhancing). HG  also uses the bitters with dry vermouth on the rocks (A gentle cocktail). This doesn’t mean HG neglects other bitters. Peychaud Bitters with brandy. Orange Bitters with dry white wine. Angostura Bitters with club soda. Yes, Bitters are a key element in creating a pleasant drinking life.