HUNGRY GERALD

When HG/BSK lived in Montclair, NJ. many decades ago, HG’s breakfast was numerous cups of black coffee, Marlboro cigarettes. HG read the New York Times (pre computer days). HG commuted to HG’s New York office by express bus–destination Port Authority Bus Terminal. Upon arrival, HG consumed a juicy hot dog with sauerkraut at the Terminal’s lunch counter. (Bus ride sharpened appetite). When the office moved to New Jersey, HG stopped at the Garden State convenience store for a carton of their excellent cinnamon donuts–consumed at the office with more black coffee (And, more Marlboros, of course). Coffee-and-cigarettes was HG’s breakfast since age 14 (Had a late morning snack of a pizza slice). As you have surmised, this was not a healthy, nutritious start to the day. HG hasn’t smoked in 32 years. Thanks to BSK, HG has become addicted to super yummy, nutritious breakfasts. BSK lays out nine vitamins for HG and HG complements these with six obligatory medications. HG swallows them with a fabulous smoothie created by BSK (Ingredients include pears and strawberries). Pure goodness. Then HG takes over: Slices strawberries and adds them to a bowl with scoops of yogurt and a big splash of pure Canadian maple syrup. Beverages are water and cafe au lait. Reads the Times online. Hey, HG is 93 and wants more years–and the greedy guy wants more super breakfasts.

First group of family members (more will be on the way) have arrived on Prince Edward Island. Gifted daughter Lesley R.; her husband, brilliant Profesore Massimo; granddaughter Sofia, big time scholar and a startling beauty. Also arriving was Pip, the sweet,  intelligent female dog. Much glee from Toby, The Wonder Dog, upon seeing his favorite doggie companion. HG/BSK are–and this an understatement—very, very happy. The R. group arrived at dinner time and devoured BSK’s version of Spanish Paella (See a previous post for the recipe).  The next night there was a big pot of mussels in the broth. Thoughtful Lesley cooked spaghettini for HG. Heavenly mixed with the mussels and broth (With a generous shot of hot sauce). HG drank a pleasant Rose’ to accompany. Next course was cheese—aged Parmigiano and Gorgonzola Dolce. Fig jam and many glasses of red Pinot Noir. For HG, a nightcap of Jack Daniel’s with a bit of Angostura Bitters. Much joy. Viva famiglia!!

Relying on BSK’s Indian recipe list, BSK cooked a lush and sumptuous cauliflower curry last night. It was served over rice with a side dish of cooling raita. HG added heated baingan bharta (Indian mashed eggplant.)  Picante!! Much spicier than previously cooked baingan bharta. Sensational dinner. It led to vegetarian contemplation by HG. Indian vegetable cooking could make HG a vegetarian. HG recalls, with pleasure, being presented at a Vancouver, BC, restaurant with a large metal dish topped with small metal bowls containing food. There was okra, dal, eggplant, peppers and onions–and more. The accompaniment was dosas (with a broth to dip them in) and chutneys. The drink was chai. Wonderful eating. If confined to Indian veggie cuisine, HG could become a vegetarian. HG’s health (and the longevity of animals, fowl and fish) would be altered for the better. More dal, please!!

Some years ago, HG/BSK visited Madrid and exulted in the fabulous art museums (Goya, Velasquez, El Greco and all of the other Spanish greats plus Picasso’s Guernica); Scenic parks; Regal architecture and, of course, the food. Wondrous hams. Quick sauteed pimientons el padron (Sometimes you swallow a super hot pepper. Picante, indeed!!). Shrimp in garlic sauce. Fried fish with salsa verde. Tender octopus cooked in many ways, all tasty. And, the best dish of all–Paella, the great combination of rice, seafood, chicken, sausage, and vegetables  BSK has followed Spanish recipes for the dish and it has been okay, but not great. Tonight, however, BSK relied on a Jacques Pepin recipe (with some creative  BSK tweaks) and the BSK paella was the best HG ever tasted (Even better than Madrid). BSK Paella had lots of tasty ingredients—chicken, chorizo sausage, sea scallops, shrimp, vegetables nestled in tender rice enriched with a variety of spices. HG thought there would be leftover Paella for dinner next night. Nope. HG/BSK had many portions and only a wee scoop was left for BSK’s lunch. BSK will make the dish again and will add calamari. Oh, my!!

On alternate Prince Edward Island weeks, HG/BSK dine with BSK’s sister, Noel, and her husband, Yossi, at their verdant Ocean Mist Farm (near Panmure Island) –a showcase for N. and Y’s construction and agricultural skills and creativity. HG/BSK arrived for an Ocean Mist dinner on a warm and humid night. The meal was in the cool and comfy kitchen. Glasses of chilled white wine provided instant joy–the first of many. Main dish was Noel’s fabulous spaghetti with pesto. Perfect food for a summer night. The pesto was full of basil pungency and fragrance. The pasta had a sublime texture. In a bow to Italy, BSK brought a bottle of red Montepulciano d’Abruzzo. Flavor bomb.  Big tossed green salad (from Yossi’s vegetable garden).On to desserts. Noel made an old time treat–tapioca pudding. Excellent butter tarts–and for HG, ice cream topped with Ocean Mist just picked strawberries. Yossi had a special treat for HG–a shot glass of apple fragrant PEI moonshine. Smooth and stimulating. HG concluded  the festivities with modest sips of Jack Daniel’s.  To take back to HG/BSK’s north shore oceanfront home: Tiny Yossi potatoes (swell spuds) and garlic scapes. Life can’t be better than this. A zillion thanks, Noel and Yossi.

There was a time when HG relished super dry Martinis (Gin or vodka). No more. A Martini causes instantaneous drunkenness (or slumber). Pre dinner choice is now a Negroni, a gift from Italy. This is the way HG makes it (On the rocks, of course): A modest amount of bourbon, larger amount of sweet vermouth, healthy splash of Aperol. (No slice of orange or lemon. As a sturdy drinker once put it: Don’t want a salad in a glass). Made a discovery recently. Aperol has much less alcohol than the Campari HG has used for years. Keeps HG reasonably sober–nice color and it tastes good. Live and learn.

There are two classic Prince Edward Island dishes loved by all–tourists, natives, and summer home owners. (HG/BSK spend four–or five–months at HG/BSK’s oceanfront home enjoying sea breezes, shore walks and world’s best seafood). These two food classics are fish  and chips; steamed mussels in savory broth. Last night, BSK prepared  unique fish and chips. No chips–instead there were first of season, mineral rich, boiled small potatoes. BSK showered them with a dusting of fresh dill and a spray of Sicilian extra virgin olive oil plus sea salt and ground pepper. Spud heaven. The fish was haddock and BSK dipped the filets in beaten egg and then a fish fry mixture. They went into sizzling oil and brought to a perfect crisp. Cole slaw, hot sauce, Legal Sea Food tartar sauce, lemon quarters, and an avocado-scallion-cherry tomato salad were on the table. Happy classic PEI dinner. HG looks forward to the mussels.

BSK bought two thick salmon filets at Julio’s Seafood in St. Peters (Few minutes drive from HG/BSK’s Prince Edward Island oceanfront home). No, the salmon wasn’t wild–farm raised in Nova Scotia. Fresh and flavorful. HG likes salmon cooked medium rare. (It continues cooking after being removed from the pan). Last night BSK dazzled HG with salmon gently cooked to silky, juicy perfection. Translucent. The fish was smothered in BSK’s sorrel sauce. Yummalicious!! Better yet, the dish contained sauteed fennel slices and half a roasted sweet potato (Fabulous with HG’s exuberant amount of butter and sea salt). HG drank much BSK-selected pinot noir and contemplated good fortune. BSK, the love of HG”s life, is a very talented cook and sommelier. (BSK’s skills, abilities and capacity for loving care are boundless).

HG left out a few places from a recent post regarding literary hang outs. Time to rectify. First off, Harold’s Show Spot was a theater hangout. Ben Gazzara, Anthony Franciosa, Shelley Winters, Mike Gazzo and  many others were regulars at this theater district fixture. (The late Mike Gazzo was a playwright, director, acting teacher and actør. He was Frankie Petanagelli,mobster and noble suicide, in “Godfather Two”.) BSK was going to star in an unproduced Gazzo play.  It was going to be funded by a real estate developer pal of HG. A marital mishap caused him to withdraw. (BSK lost her stardom possibility and the developer became a multi billionaire–he owned Miami Beach’s Fontainebleau Hotel for some years). Harold’s was a raucous joint. When  Shelley Winters came in she was greeted by shouts of “Shoiley!!!” (This was Brooklynese for her real name–“Shirley”.) The actors suggested obscene sexual acts with her. Unperturbed, Shelley responded in kind. Cedar Tavern (University Place-Greenwich Village) was the hangout for Larry Rivers and abstract expressionists. Loud and rowdy guys who were rude to women. But, not to five year old daughter, Victoria Freeman (Now an important New York restaurateur). On Saturday walks, HG parked little Vicki on the bar while HG sipped dry Martinis. The artists fed Vicki potato chips (or popcorn) accompanied by orange juice. Grown up Vicki (with a partner and Vicki’s husband, Marc Meyer) owns five New York restaurants—Cookshop, Rosie’s, Vic’s , Shuka and Shukette.  Try them. Food and service are great. The White Horse Tavern (edge of Greenwich Village) was favored by hard drinking poets like Dylan Thomas, Delmore Schwartz—and many others, famous and obscure. Dylan Thomas left there  one night (very drunk) on his way to the nearby Hotel Chelsea. Sadly, he died when he got there.   

HG is very fond of omelets. HG first  discovered their deliciousness in HG’s initial visit to Paris many, many decades ago. Portrait of pleasure: HG seated at a Left Bank cafe. On the table is a two or three egg omelet (“Baveuse”, runny, as requested.) Fresh baguette and sweet butter. Wedge of ripe camembert or brie. Red wine. Visual pleasure of intellectual Frenchmen and elegant Parisiennes. (Creative scarf arrangements). In New York, HG often dined at omelet specialist (Long closed) Romaine de Lyon. HG has written about it and mentioned it was a favorite of Mel Brooks and the late Anne Bancrioft. (Check HG archive). BSK delights HG with BSK’s perfect omelets (Served for dinner at HG/BSK’s oceanfront home on Prince Edward Island and spacious loft in Central Falls, RI.) BSK enhanced HG’s PEI omelet last night with a Mexican side dish of sauteed zucchini, onions, garlic, etc. Zesty eating—BSK saved some of the mix and folded it into BSK’s hearty breakfast omelet.  Eggcellent, indeed!!