HUNGRY GERALD

Lunch today at HG/BSK’s Central FallsRI, loft, was a bowl of Manischewitz gefilte fish in jellied broth–fiery horseradish kept it company, of course. HG relished the dish and mused about the venerable (founded in 1888) Manischewitz Company and the role it has played in HG’s culinary life from infancy to old age (HG is 95). HG’s beloved late Mom relied upon it for many staples of Jewish cuisine–Passover Matzos (and their sweet wine for the Seder); dried fruit for compote; dessert macaroons (some kosher for Passover and some not); crackers, Nyafat (vegetable oil product used in cooking)–it was “parve” and could be used in both dairy and meat dishes. Mom made her own gefilte fish and noodles. However, when too busy she used Manischewitz noodles in her chicken soup and the company’s tiny farfalle pasta to be used mixed with kasha for delectable kasha varnishkes (Mom called the pasta shape “farvel” and HG ordered some today to be used this summer at HG/BSK’s oceanfront home on Prince Edward Island). Incidentally, there was a violent Jewish gangster nicknamed “Little Farvel” in the 1930’s–the Brooklyn guy was murdered in a gang war. Manischewitz isn’t preaching about it, but its products don’t rely on chemicals The gefilte fish HG consumed today was made with some varieties of carp, matzo meal and potatoes. No chemicals. HG still enjoys Manischewitz egg noodles and “”farvel”; matzo ball soup and gefilte fish.  Their sweet wine is beloved by depraved winos and junkies. It’s cloyingly sweet but obligatory at Seders.