HUNGRY GERALD

There are fresh garlic scapes in the market—and this is a reason to celebrate. BSK uses a very generous amount in making a pesto that soars above all out of season pestos. It is the best. HG had a substantial bowl last night. The dish was showered with fresh, grated parmesan. HG moistened his portion with Sicilian olive oil and Frank’s fiery hot sauce. HG drank Pinot Noir and nibbled ciabatta. Another BSK triumph. Another jolly meal.

Breezy sunny day at the family waterfront home on serene Prince Edward Island –(happy to be summering in a democracy). Lunch. BIg bowl of BSK’s fabulous sorrel soup with a scoop oof sour cream dusted with pimenton. An all weather treat, it is grand hot or icy cold (called “schav” when served frigid). Accompanied today with a slice of ciabatta. A pinnacle of pleasure.

HG iis very fond of egg salad. HG ate a lot of it when he was a kid. HG’s Mom thought it was a healthy dish. Today’s nutritionists might disagree. HG’s beloved late Mom mixed the chopped eggs with much chopped onion and fiery black radish, The melange got a large amount of chicken fat and coarse salt. Young HG ate it, with gusto, atop slices of pumpernickel bread and glasses of hot tea, (Bread got a schmaltz smear). When mature, HG accompanied this treat with snifters of brandy. BSK makes very good egg salad–a healthier version flavored with mayonnaise and abundant lemon juice. BSK adds much chopped celery to the egg salad and to burnish the health factor, serves it with spears of crisp endive.(Nostalgic HG does miss the schmaltz).

Vancouver, BC, is. nestled on Canada’s  Pacific Ocean shores ( scant miles from the US border )–it’s  in HG/BSK’s opinion, the most liveable and beautiful (skyscrapers, sea and mountain views) city in the world. For some ten (or more) years HG/BSK summered there in a spectacular duplex loft (spellbinding views). Van’s a great summer city–miles of bike paths, beaches, comfortable swimming in the sea and giant, clean municipal  pools.. With appetites honed by exercise, HG/BSK devoured Van’s sea bounty,–fish, mussels, oysters, clams, shrimp. Many enticing small shops for fruit, vegetables,dairy products, spatchcocked chickens, etc. and ad infinitum. Champion food venue is the Granville Island Public Food Market.Mouth watering plentitude and exuberance—everything  tasty and prices are fair. An HG favorite is Oyama. Super pates, rillettes, head cheese, sausages, hams and every examo\ple of charcuterie HG has ever dreamt of–plus condiments (fiery Russian mustard among them) and perfectly ripened cheese from Canada and Europe. Because of its Asian emigre population, Van has a Chinatown and scores of Chinese, Japanese, Korean, Thai, Cambodian, Malaysian, Vietnamese, Indian restaurants (many upscale and down to earth dim sum eateries). Three HG faves: Tojo’s, pricey and worth it for Japanese food artistry; Vij’s’, creative Indian fusion cooking; Congee Noodle House, HG delicious breakfast of chopped oyster congee and cruller.

BSK makes the best Ratatouille and sea scallops. Her Ratatouille secret is layering the vegetables` (eggplant. zucchini, peppers, tomatoes, onions,garlic,) one by one. Capers are mixed in when the melange is done. Amateur cooks  throw all the into the pot together. Add olive oil and stock. Turn on the heat. Result: Soggy mush. As to scallops—BSK cuts away the inedible muscle and sears the scallops until very slightly brown, juicy and delicious. Last night, BSK topped quinoa with the  Ratatouille and placed the scallops on the side. Dreamy supper.

Visiting granddaughter, Sofia and BSK collaborated on a Prince Edward Island vegetable supper that was tasty–and healthy. BSK/Sofia chopped eggplant, carrlots, onions, garlic and mushrooms. This melange was sauteed in vegetable oil. It was mixed with herbs ,spices, kosher salt and grinds of black pepper—Served on a bed of chickpeas. Condiments were spicy mayonnaise, olive oil and hot sauce, It was accompanied by glasses of Pinot Noir. HG/BSK cook one vegetarian meal each week. Sofia’s inventive contribution will be added to the repertoire.

Sadly, because of unspeakable Trump interference, HG had to root against the USA in its World Cup soccer game against Belgium. It was no contest—Belgium winning, handily, 4-1. HG hopes the game stiffens the spine of FIFA and it never again allows a demagogue like Trump  to interfere with a penalty ruling. International  soccer is about skill, sportsmanship and respect for every nation—big and small.  Witness Cabo Verde’s efforts . Yes,  Pele. It”s (“a beautiful game”). Let’s preserve it. (As a side-note: Trump has been a curse for athletic teams that he takes an interest in — witness Knicks game three loss when Trump attended.)          

The great player, Pele, called soccer “the beautiful game”.  Yes, it is. HG had pleasure watching the England-Mexico game (England won in a squeaker). Norway’s handsome golden Viking — Erling Haaland–is a new hero (specially after sending Brazil to an early exit). Lots of wonderful moments from every team in the world championship tournament. Cabo Verde–small and unsung–gave the big boys all they could handle. And, then came the unspeakable Trump—leaning on FIFA to remove the red card suspension of Balogun, the talented striker on the USA men’s team. The cowardly officials gave in to Trump’s bluster and Balogun will be playing in tonight’s game against Belgium. Sadly, HG will be rooting for Belgium..

Hot weather on Prince Edward Island. Not comfy. However, BSK provides HG with many coolers. Most prominent is chilled sorrel soup (enriched with a dollop of sour cream). Other chilly good things are BSK’s smoothies; icy prune juice and orange juice; Greek yogurt with. a dash of maple syrup. Alas, because of throat surgery 32 years ago, HG can’t swallow green salads. BSK grows tasty lettuces (not for HG). HG’s favorite warm weather supper is sushi and sashimi. Also, soft chilled tofu flavored with pungent soy sauce and  finely chopped cilantro. (Soft tofu lightly floured and fried for moments is another treat).  Best of all is a BSK omelet—better than those found at Paris bistros .And, as always, Chapman’s salted butter caramel ice cream is the best dessert in every type of weather.

Prince Edward Island weather turned chilly  (HG/BSK are snug in the family oceanfront home—summer sun and warmth expected tomorrow). In the meantime, BSK crafted two lush and comforting casseroles. Supper was happy time at the HG/BSK dining table. One casserole was quite spicy–Molto Picante!!–medium firm tofu in a fiery Korean chili sauce.  Beer put out the throat flames. The other casserole was chopped lamb baked with much garlic, chopped onions, olive oil and a host of Middle East spices. The casserole was topped with a thick layer of Greek yogurt. The condiment was appropriate Harissa. Yogurt (or avgolemono sauce) enhances lamb —except in France where rare leg of lamb is served with tasty beans and,upon request, pungent mustard. HG/BSK drank much Beaujolais Nouveau with this dish (and would do the same when relishing leg of lamb in a Paris bistro).