HUNGRY GERALD

There is no soup better than BSK’s “Green Soup”. BSK gathers all over-the-hill and leftover greens in the refrigerator: spinach, lettuce, zucchini, basil, parsley, broccoli, etc. These greens are cooked with chicken broth until soft. BSK adds olive oil, garlic, some chopped onion and a host of spices. The melange is pureed with an immersion blender, heated and served with a dollop of Greek yogurt (HG gives it a sprinkle of cayenne or Aleppo pepper for picante flavor). This is the best chilly weather lunch or supper appetizer. Happily, BSK made a big pot of this wondrous soup. Pot was so big that it didn’t fit in the fridge and had to be stored overnight on the fire escape outside of HG/BSK’s Central Falls, RI., loft. Incidentally, it appears on the menu of son Jeremy and wife Maiko’s Freeman Shokudo, their busy izakaya in Tokyo. Japanese customers enjoy it.

Fearless  Fish seafood market in Providence makes an extraordinary seafood version of Mortadella, HG’s favorite Italian deli meats. Fearless Fish’s “Mortadella” is composed of smoked salmon, pistachios and Bluefin Tuna Lardo (this is made from the belly of the Bluefin and has a buttery texture.) The dish is sold in round slices that resemble the meat counterpart.  HG/BSK ate them as an appetizer last night accompanied by their daughter Lesley R. ‘s Moroccan carrots. Superlative combo. HG/BSK could eat this every night with unchanging gusto. This was followed by FF’s oyster chowder, a comforting main dish on a chilly, autumn night. As usual, HG had Tillamook vanilla ice cream as dessert. Happy old fellow.