HUNGRY GERALD

BSK looked in the fridge. BSK found a fresh cauliflower and three different varieties of blue cheese (all good). So–Garafalo pasta (the best dry pasta, even better than Dececco) in cheesy cauliflower sauce. BSK rices some of the cauliflower and leaves some in small florets.  The result is one of HG’s favorite pasta dishes. A touch of sea salt, grinds of black pepper bring it to perfection.  (Picante loving HG adds a few drops of Frank’s Hot Sauce). A mellow meal enhanced by numerous glasses of French Pinot Noir . HG’s dessert was HG’s traditional chestnut puree with whipped cream (A memory of London’s Gay Hussar restaurant). BSk made a double header amount of  pasta. HG will have another generous portion tonight. Life (as long as it lasts) is flavorful in HG/BSK’s Central Falls, RI., loft. (The spacious loft–3,200 square feet–has been thoughtfully and elegantly interior designed by multi talented BSK).