HUNGRY GERALD

It was Thanksgiving Day dinner for two —HG and BSK. Toby, The Wonder Dog, was a frisky and loving companion. HG/BSK’s initial plan was to substitute a Bell & Evans spatchcocked chicken for a turkey and serve it with the usual Gobbler Day accompaniments—-  cranberry sauce, stuffing, mashed potatoes, Brussels sprouts and lots of gravy. Alas, Market Basket was sold out of those wonderful birds and BSK wouldn’t settle for a lesser chicken. So, BSK substituted duck for two meals—modestly priced Bell & Evans duck legs for one meal and expensive duck breasts from another provider for the other. BSK followed a Nigella Lawson recipe (with some tweaks) for the duck legs Nigella calls the dish “Roast Duck Legs With Potatoes”. When sizzled on the range in an oven proof pan, the legs release lots of yummy duck fat. BSK cut potatoes into cubes and added thyme and some other spices plus salt and pepper. When the duck legs and potatoes were modestly browned BSK put  the pan in a 350 degree fahrenheit oven and roasted the duck for two hours (or a bit less). Roasting in duck fat produces  crisp skinned and juicy legs  and potatoes that, in Nigella’s phrase, “are crunchy on the outside and divinely soaked with duck fat on the inside.”  BSK served this with charred brussel sprouts. This was the best Thanksgiving Day dinner HG ever had in HG’s multi years of fressing. Turkey? Fuhgeddaboudit!!!!! On the next night, BSK seared the duck breasts in a cast iron pans. HG insisted they be cooked medium rare in the style of Chez Georges, the renowned Paris bistro. BSK served them with quinoa and a Japanese barbecue sauce. Good–but HG/BSK agreed–they needed more cooking. HG’s insistence often interferes with BSK’s culinary good sense and instincts. At both meals HG/BSK had many glasses of very good red wine. The last glasses were accompanied by Enstrom Butter Toffee and Brittle Brothers Peanut Brittle—the ultimate candies.

Orzo is one of HG’s favorite pasta shapes. The diminutive shapes cook quickly and are tasty, comforting and versatile. For breakfast, HG has orzo mixed with melted butter, cottage cheese, sea salt and ground black pepper (Better than any cereal—and when softly scrambled or poached eggs are added, the dish becomes celestial). At lunch, HG delights in orzo drenched in garlic fried in good olive oil–an alternative is orzo with butter and parmesan or pecorino. Last night, BSK tamed the cold weather with an orzo supper that was pure comfort. BSK cooked tomatoes, zucchini, onions, garlic, frozen corn kernels, basil, mozzarella and peppers in olive oil. BSK added chicken broth to this melange plus feta cheese and a dash of balsamic vinegar— plus a half cup of tomato paste. Orzo was added to the bubbling sauce/vegetable goodness. The orzo cooked in the mix, so it was a one pot meal (Less clean up work for BSK). The supper was so tasty that HG had two big bowls(Thought about a third but that would be overkill).

Yes, Toby, The Wonder Dog, is in HG/BSK’s Central Falls, RI, loft. Joy. The frisky little fellow is getting many belly rubs and cuddles when he pauses bounding from room to room (It’s a 3,200 square foot space so Toby’s getting needed exercise). HG has missed Toby. He lives with daughter Lesley, husband Massimo and pet, Pip, in their Riverside, RI, home. Toby and Pip play together in the big backyard. And, they accompany HG/BSK when HG/BSK go  to HG/BSK’s Prince Edward Island oceanfront home for the traditional late spring/ early autumn/summer stay. Toby is in Central Falls while Lesley and Massimo spend Thanksgiving holiday with their daughter, Arianna, and her companion, Adam, at their Colorado home. Ever greedy Toby sits  on the floor next to HG gazing at HG with irresistible pleading eyes.He wants HG to drop morsels to him. BSK disapproves . HG and Toby fear BSK disapproval so Toby remains.unfed. Better for his health–like BSK, Toby remains svelte.

HG is fond of stuffed vegetables. Last night, BSK made a happy supper—fresh red peppers stuffed with ground pork,onions, garlic, spices, herbs all moistened by a rich stock. Super yummy. (BSK makes a similar lush dish using zucchini). HG’s introduction to tasty stuffies (No, not referring to stuffed Rhode Island clams) happened when HG was a toddler. HG wouldn’t eat spinach, a proven healthy vegetable. HG’s clever late Mom made balls of buttery mashed potatoes and stuffed them with the hated spinach. The little fellow ate them with a good appetite. At this time, HG loves every type of stuffed dumpling, Japanese gyoza and shumai, Chinese dim sum. Ravioli and pierogi are also favored. Best of all stuffed dishes was the stuffed cabbage cooked by HG’s late Mom. In Yiddish, they are called “holishkes.” They had a unique sweet and sour spicy flavor. They were loved by the HG family and relatives—cousins, aunts and uncles-. All would show up at Mom’s Bronx kitchen when Mom was making holishkes. When the great German/Jewish poet and writer, Heinrich Heine, ate  holishkes at a Vienna restaurant, he exclaimed: “What a noble religion we have!!!).

HG is 95. The old fellow has lived through radical cancer surgery, broken hip, (surgery) right leg spiral fracture (surgery). HG is still active and mobile (with the aid of walkers for indoor and outdoor use). No signs of dementia (yes, there’s some senior moment forgetfulness. Appetite for food and wine (moderate amount) remains robust. Yes, HG is enjoying life. It’s not the genes. Nobody in HG’s family has ever reached HG’s present age.  BSK takes care of HG, making every effort to keep him healthy and happy. BSK believes HG’s longevity owes much to nutrition. BSK prepares breakfasts, lunches and suppers that supply HG with energy—and, happily, are delicious. BSK is an excellent cook–creative and imaginative. BSK is also consistent. There are no mishaps. The dining table is a place of joy–proving that healthy food tastes good while carefully balancing proteins, carbs, fats, etc. BSK believes doctors know little about nutrition and don’t stress its importance to their patients. A frightening percentage of Americans are obese. Tragically, many Americans have never tasted fresh, unprocessed food. Poverty creates a  reliance on fast and junk food. Sad.