HUNGRY GERALD

HG is a very lucky old guy (95–96 in November, fingers crossed). Despite a score of ailments and handicaps, HG remains a gourmand—eager to revel in BSK’ s super yummy suppers. Nightly, BSK delivers. For some years, BSK disdained coconut milk as an ingredient. That has changed—BSK now admires the virtues of coconuts and uses the milk to enhance dishes. Two nights ago, BSK made a sumptuous dish of haddock,cauliflower florets, onions, garlic and spices in a lush coconut milk sauce. Scrumptious. The next night , BSK turned out a sheet pan of salmon and sweet potato chunks (a creative green sauce–a BSK invention–was used generously). Fabulous BSK has mastered the Parisian bistro method of cooking salmon so the fish is silky and medium rare. There was a bonus—BSK used the leftover rice from the haddock dish to make a flavorful mushroom congee. Bless you, BSK, love of my life, and empress of the kitchen.