HUNGRY GERALD

When HG/BSK lived in New York and New Jersey, a cold weather staple was a steaming bowl of ground beef chili utilizing a Wick Fowler flavor mix. HG/BSK moved to Colorado and New Mexico 40 years ago, and BSK created many varieties (goodbye, Wick Fowler) of chili dishes–ranging  from traditional “bowl o’ red” to pork stews.  BSK’s efforts in Rhode Island (moved there two years ago) are aided by the wide range of Mexican spices, cheeses, frozen chilis, etc. available in Providence/Pawtucket supermarkets. Mexican immigration is the reason. Last night, the Central Falls, RI, streets were icy but all was warm and comfy in HG/BSK’s loft. Supper was BSK’s superlative pork green chili stew.  The ingredients: Pork butt cut into chunks; Hatch green chilis; onions, garlic, chicken broth, salt & pepper, cumin, tomatoes, potatoes, Mexican oregano, cilantro (stems and greens). The mix got a long simmer culminating in gustatory pleasure. No beer  and tequila (which are traditional) available, so HG/BSK drank red wine, a splendid substitute.