HUNGRY GERALD

BSK usually makes a hearty salmon supper every ten days.  Sweet potatoes are cooked in the oven until soft and fragrant (this can take 30 to 40 minutes). Salmon is cooked in a sheet pan to a medium rare texture and is plated with baby spinach and a green sauce (a creative BSK invention). HG fills his potato with chunks of butter (BSK is content with salt and pepper). This is a filling and tasty meal at HG/BSK’s Central Falls, RI, loft. Tonight, salmon got a very different treatment. BSK made a salmon and tomato curry in coconut milk and served with a bowl of basmati rice. HG (as usual) gave his steaming portion a sqëeze of hot sauce. Fragrant, exotic, savory supper. Curry is a winner (thanks, BSK).