HUNGRY GERALD

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).