HUNGRY GERALD

A happy HG had a favorite supper last night–broiled salmon and a hot-from-the-oven sweet potato. HG/BSK have never seen this combination on restaurant menus in the United States, Europe, Canada or South America. It is a BSK dish and it is spectacular. BSK cooks the salmon in Paris bistro style—slightly undercooked for BSK and medium rare for HG. HG melts an abundance of butter in the split open potato–a sprinkle of kosher salt and it’s a heavenly potato. BSK tops the salmon  with. BSK’s inventive green sauce. HG doesn’t know the vegetables and herbs and spices BSK blends in the Cuisinart but it is wondrous. Drank a robust pinot noir and was a serenely joyous HG.