HG/BSK’s brilliant daughter, Lesley R. glanced inside HG/BSK’s refrigerator and exclaimed: “There are so many condiments, you have no room for food.” True. HG has rarely met a condiment he doesn’t like. In the fridge were Kalamata olives, Bubbie’s bread and butter pickles; French cornichons, preserved lemons, hot and mild jarred peppers. For Indian cuisine: Major Grey’s Chutney and sour mango pickles. For Mexican cuisine: Salsas and chile sauce ranging from mild to super hot. Also, fresh pico de gallo. For Japanese cuisine: Pickled ginger, bulldog sauce, wasabi. For Chinese cuisine: Hoisin sauce, sambal oelek; garlic and chile sauce, oyster sauce. For Vietnamese cuisine: Nuoc cham and fish sauce. And, the traditional staples: mustard (four types); Heinz ketchup and Hellman’s Mayonnaise. This list is from memory. HG may have missed a few condiments. As is customary among youngsters, youthful HG slathered many dishes with ketchup. These days, HG uses it only when mixed with mayo to make Russian dressing. BSK uses Dijon mustard for salad dressing and HG utilizes it to accompany sausages. (A PEI woman makes an outstanding horseradish mustard, a BSK favorite with pork dishes). Yellow delicatessen mustard is only useful when spread on the occasional frankfurter.
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