HUNGRY GERALD

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.