HUNGRY GERALD

HG/BSK live in a spacious (3,200 square feet loft —creatively decorated by BSK) in gritty (but home to scores of artists) Central Falls, RI. Spring weather is pleasant during the day (50-55 degrees when it’s sunny). However, when it gets dark at supper time, it gets chilly as the temp plunges into the thirties. This calls for a warm and comforting supper. BSK meets the challenge with BSK’s classic “Green Soup” (When Tokyo weather chills, SJ and wife, Maiko, sometimes have it on the menu at their izakaya, Freeman Shokudo.) So, what’s in “Green Soup” ?  BSK boils chicken stock and adds broccoli, onions, garlic, parsley, over-the hill-greens, spinach, potatoes, cardamon, nutmeg, Aleppo pepper and salt to the pot. When the ingredients soften, BSK uses an immersion blender to create a smooth, (but slightly chunky) puree. Last night, for an extra picante touch, BSK added some green chili powder to the soup. When the steaming bowls came to the table, they were topped with some Greek yogurt and flanked by slices of baguette toasted with melted cheese. Glasses were filled with superior Bogle cabernet. Euphoria!! Waves of warm comfort flowed through HG and–once more–BSK brought HG supper joy.