HUNGRY GERALD

For many years, one of HG’s pleasures was dining in a restaurant–humble or fancy, expensive or modestly priced ethnic. No more. (yes, there are pickup meals from Chinese, Japanese, Indian and Korean eateries). HG/BSK have dined in scores of restaurants in many cities and countries during HG/BSK’s 61 years of marriage. At the august age of 95, HG relies upon creative BSK to cook restaurant quality meals every night in HG/BSK’s Central Falls, RI, loft. Two recent suppers revealed BSK’s gift for gustatory improvisation. One meal focused on a small piece of fresh salmon–not large enough to roast for two diners.
BSK cooked Thai noodles in a sauce of soy, rice wine, fish sauce and Asian spices. Salmon was cooked in the oven (no fish odors). Medium rare salmon was cut into chunks and topped with some squirts of wasabi. Happy dining. On another night, BSK harked back to a traditional recipe of Bell & Evans chicken thighs and lollipop drumsticks (see archive Chicken Delights—March 21, 2025). This time, BSK made it into a one pot hearty delight by adding chickpeas and rice. Spanish Pimenton gave it a savory picante base.