Son Jeremy was the cook for two nights (the group–daughter Lesley R. and husband Massimo R.; pre-teen Teru; HG/BSK –was lucky because SJ has culinary skills he has honed–with wife Maiko Sakamoto– at their Tokyo izakaya, Freeman Shokudo). Night one: Lots of corn kernels left over from previous “suppers”at the HG/BSK/RIVA oceanfront home on Prince Edward Island. SJ mixed abundant kernels with softly cooked grits, added spicy sauce and tender shrimp. The result was a delicious, original version of shrimp and grits. It was followed by a green salad and small, mineral rich PEI potatoes. Helpful Teru brought HG the old guy’s nightly dessert–two generous scoops of vanilla ice cream. Pleasant “supper” at the end of a warm day. 
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