HUNGRY GERALD

Dinner and  lunch have been a joy.  BSK made a lusty soup which HG relished. It was  an escarole and cannellini bean soup. BSK cooked the escarole in chicken broth–added garlic, onions, parsley and Italian spices. Beans went in moments before the greens were done (didn’t want mushy beans). BSK pureed the soup with an immersion blender–added a large splash of olive oil, grated parmigiano, hot sauce, salt and ground pepper. HG had the soup for lunch and dinner withe bread rubbed with garlic and sprinkled with olive oil. Fabulous!!

HG has always loved gefilte fish (a rough and ready response to French quenelles.).  Accompanied by a boiled potato, the fish floated in a savory broth (the broth was soaked up by chunks of challah). Tongue burning horseradish was obligatory.  Vodka (and beer chaser) was the drink. New York “dairy” restaurants made good gefilte fish (Jewish restaurants served it as an appetizer). HG’s beloved late Mom made exemplary gefilte fish—and after her passing, HG had to be content with the Manischewitz product. Good news. BSK discovered freshly made gefilte fish at Fearless Fish, excellent seafood shop in Providence. HG had them for two meals. Spectacular eating—herbaceous,good texture. The best gefilte fish HG ever tasted. There will be many repeats.

OH, MY!!! Another lush BSK “doubleheader”—a dish made in an amount to give pleasure for two nights of suppers. The dish is paprika (much) with lentils; skin-on chicken thighs; chunks of sweet potato; onion slices, chopped garlic and crushed cumin seeds. Surprise ingredient is “Daqua”, an Egyption vinegar condiment. This gives the dish a unique flavor (and color as it combines with the cumin). BSK served it with orzo. HG. splashed HG’s bowls with hot sauce. BSK opted for sprinkles of parmesan. Wonderful. dining—could eat it every night.

Happily, HG/BSK’s beautiful/brilliant. daughter, Lesley R., was with HG/BSK at their Canadian  scenic waterfront home on Prince Edward Island on October 12, Canadian Thanksgiving Day. Also present for a traditional turkey feast was BSK’s sister. Noel, and her husband, Yossi. (they live on PEI and Lesley. is visiting to help clean up and shut down the family home.). Feast. began with cups of creamy squash soup (a tradition introduced by HG’s beloved late sister, Beulah Naomi F. Katz). Then, turkey and mashed potatoes with abundant, pungent gravy. Turkey was edible. But, not comparable to the turkeys BSK’s late father, Roy K., would buy from a local farmer for Ohio holiday feasts  —Succulent–on a par with BSK’s cranberry sauce. PEI side dishes included stuffing, brussel sprouts, string beans and –Oh, joy.!!–BSK’s cranberry sauce, world’s best.

Delightful dinner party last night at HG/BSK’s  scenic  (fabulous sea views) family waterfront home on Canada’s Prince Edward Island. BSK’s sister and brother in law, Noel and Yossi M., brought along their house guests from Forest, Ontario: Patti and Bill L.   Starter was a salad of Newfoundland baby shrimp. This was followed by spaghetti with Bolognese meat sauce. Dessert was Apple Crisp and vanilla ice cream. Drank much pinot noir.  Savory supper. Bill L. is a Finn and enlivened the meal with tales of the tangled relations of Finland and Russia,(Battles in the snow. B-r-r-r!!)

HG eats lots of cashew nuts–a generous handful at lunch (with a glass of orange juice) and a larger handful at the cocktail hour (drinking vermouth and campari on the rocks). HG is grateful that cashews have health benefits. They help with regularity. They are a good source of vitamins and minerals. They contain some fiber and an amount of protein.They may lower cancer risk. So, munch on HG, munch on!!

The best quick meal is heathy and tasty, Beat one (or two) eggs into simmering chicken broth. Add silken tofu, parsley, soy sauce and a dash of hot sauce.   Add shreds of left over chicken, ground pork, vegetables. Pleasant addition would be kasha or quinoa or couscous (HG likes. hearty Israeli couscous). For more protein, add shrimp or a thin slice of haddock. Pour a glass of dry white wine and enjoy a quick gourmand treat.

BSK is the best home cook.  Every night BSK and HG share a yummy supper together. HG is enveloped in a wave of culinary joy. BSK, in addition, is efficient and economical.  A specialty is BSK’s “doubleheaders”. That is, BSK makes enough of a favored dish to provide two happy suppers.  Two nights ago, BSK cooked a lush and fragrant chicken/mushroom curry. Fabulous. Last night, BSK completed the “doubleheader” by adding juicy shrimp to the curry. More joy.