HUNGRY GERALD

Blue skies. Golden sunshine. Cool temperatures descending down to 20 degree fahrenheit in the evenings. BSK is responding with “twofer’ meals: Hearty cooking ample enough for two dinners. First up was a roast spatchcocked chicken with plenty of natural gravy accompanied by Garafalo orzo mixed with fried onions and shitake mushrooms. Plenty of left-over meat for lunch, bones for stock. Next was a huge crock of Texas chile. BSK uses Wick Fowler’s chile mix but adds lots of original touches. New Mexico pals and neighbors Karen K. and David F. joined HG/BSK in the chile feast. Toppings of grated cheddar cheese, chopped raw onion and fiery chipotle peppers. Karen K., The Dessert Queen, brought home baked brownies and corn bread. Watched the election results together. Given the Democratic gains and the hearty food, it was a happy night.

Yes, 89 on November 9th. HG now qualifies as an old, old guy. Never thought HG would live so long. But, glorious BSK keeps HG alive with care, love and wonderful food. And, HG’s family in Rhode Island, Tokyo and New York is a source of ongoing comfort, love and pride. HG/BSK’s wonderful friends Antony and Claudia C. (residents of Colorado, England and Salt Spring Island, B.C.) hosted a birthday lunch for HG/BSK at the Compound restaurant in Santa Fe. The generous duo gifted HG with splendid wines and chocolates. All dined well in a sunlit room. HG took particular joy in a steak tartare cut and spiced to order and adorned with an orange egg yolk. Confession: Better than any steak tartare in Paris. Lavish dessert. Much wine (left HG with midday dizziness). Joyous birthday celebration (made better with the many kind remembrances from friends and family). BSK topped off the day by gifting HG with Spider socks, insuring HG with a winter of comfy feet.

Yes, that’s an accurate description of HG/BSK’s New Mexico. A blue tsunami hit the state on Election Day. Governor, Senator, Congressional candidates all were victorious with generous majorities. Plus commissioners and judges and state representatives, etc. The state is as blue as the skies. Oh, yes, HG/BSK are happy to be in the state with azure skies, light that continues to inspire artists and brisk nights that make sleeping a joy. Have HG mentioned green chile menudo and green chile pork stew plus Christmas chicken enchiladas, breakfast burritos, guacamole? More. Yes, much, much more. Margaritas, for example.

After a long journey, finally back to the Land of Enchantment and a good night’s sleep in HG/BSK’s New Mexico bedroom (home is just a bit north of Santa Fe). As HG/BSK left Quail Springs, Oklahoma, noticed the sign on the facade of the very good Kwan’s Kitchen: “Dim sum carts today.” Very enticing. Reluctantly, HG/BSK turned down the culinary offer since a big bar-b-q lunch awaited at Tyler’s in Amarillo, Texas (one of ten best barbecues in the Lone Star State). Big mistake. Tyler’s was closed on Sunday. Half hour wait at good Mexican restaurant. So, HG/BSK lunched at Waffle House. Long drive home. Upon arrival, HG had size XXL vodka cocktail. Then red wine with the tasty kale soup left for HG/BSK by thoughtful Vicki B. A snifter of Jack Daniel’s, a ball of salt caramel Talenti gelato. Then a long, happy snooze.

No, BSK is not a wine expert like pal Peter H. or Prince Edward Island neighbor, Peter E.. But, without any formal training, BSK knows how to pick drinkable (even lush) and affordable wines. This is a challenge on PEI where taxes and government regulations greatly inflate the price of wine and spirits. Nevertheless, BSK explores the aisles of government liquor stores and picks winners. BSK’s selections come from Chile, Spain, Argentina, Portugal and Sicily. BSK has also discovered affordable vintages from Ontario and British Columbia’s Okanagan Valley. BSK’s red wine choices vary but her white wine choice is almost aways sauvignon blanc (in jug size) from Jackson-Triggs, the Canadian vintner. This is BSK’s choice for a pre-dinner cocktail, usually sweetened with a splash of cranberry juice. HG, of course, sticks to vodka based beverages. BSK really displays her sommelier abilities when HG/BSK are resident in New Mexico. BSK picks out tasty bargains galore at Santa Fe’s Trader Joe’s. However, BSK’s favorite shop is Kokoman, the liquor store close to HG/BSK’s Jacona home. Despite its bleak exterior plastered with beer ads, this is a wonderland of everything alcoholic. Wines from all over the world ranging from low cost to three figure rare French vintages. BSK is friendly with the wine director and he directs her to many outstanding choices. Surgery and radiation some 26 years ago, coarsened HG’s wine palate. As years go by, BSK’s wine tasting abilities continue to improve. As the country song puts it: “What My Woman Can’t Do, Can’t Be Done.”

CHATHAM, NJ – MARCH 11, 2017: Red wine aisle in a Bottle King store. Bottle King is the largest New Jersey retailer of wine, beer and spirits.

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.

It was an auspicious day when thick, flavorful Greek yogurt appeared on supermarket shelves. It is now a staple of HG/BSK’s culinary arsenal. HG breakfasts often on a bowl of Greek yogurt (sweetened with a dash of Canadian maple syrup) and fruit. Currently, while residing on Prince Edward Island, mixes the yogurt with sliced peaches and nectarines from a family farm in Ontario or local blueberries. During summer months, HG’s choice is sweet and juicy PEI strawberries. Great, healthy way to start the day. When at HG/BSK’s New Mexico home, the favored yogurt brand is Fage. Here on PEI, the brand is Liberte, produced in Montreal. HG/BSK usually have a side dish of yogurt with lamb dishes. HG flavors the yogurt with olive oil, crushed garlic and lemon juice. HG becomes spice intensive when yogurt is served with Shakshuka, the epic Israeli egg dish. Besides the essential trio of olive oil, crushed garlic and lemon juice, HG adds cumin, sumac, zaatar and smoked Spanish paprika. Recently, HG made a pleasant discovery. Liberte produces a coconut flavored yogurt. It contains lots of coconut flakes and is moderately sweet. The perfect diet conscious alternative to ice cream.

In Britain, crackers are called biscuits. Potato chips are crisps and French fries are chips. Crackers. Biscuits. Whatever. HG likes them. Ritz crackers are a favorite. They accompany HG’s softly scrambled eggs in the morning. They are the base for peanut butter and jelly. HG’s Mom always served them with bowls of Campbell’s Tomato Soup as a wintry after school snack. The Lord & Taylor department store on Fifth Avenue had a luncheon spot where a large African-American man served bowls of steaming soup with Ritz crackers. HG and gentlewomen were fans. Keebler Town House crackers are HG’s favorite for cheese. They have buttery overtones and they are less filling than bread. Jacob’s Water Biscuits are a splendid import, good with everything. Knowing HG’s tastes, the staff at the El Parasol restaurant near HG’s New Mexico home, always provide HG with extra salted soda crackers when HG orders a favorite bowl of green chile menudo. HG crumbles the crackers into the savory, super spicy tripe stew. They provide a curious, luxurious balance.

In his novel, “By Love Possessed, James Gould Cozzens described whiskey as “the old man’s friend.” At age 88 (89 in the autumn), HG agrees. However, HG has many other alcoholic pals that enhance HG’s pre-dinner, dinner and post dinner routine. HG does not drink anything alcoholic before 6PM. The exception is lunchtime in Paris. Restaurant luncheon cartes in that city are much more modestly priced than those in the evening. Therefore, HG accompanies his Parisian lunches (modern inventive or classically traditional) with ample wine. HG combats the wooziness that usually accompanies a bibulous luncheon by espressos and as much walking as the old fellow can accommodate. At home in New Mexico or Prince Edward Island, HG defies the health police and moderation counsellors by relishing boozy evenings. Bloody Mary (generous pour of vodka) at six. White wine, if having oysters or other seafood appetizers. With dinner, red wine (from Chile, Argentina, Spain or California). Marc, bourbon or Canadian rye after the meal. Sometimes brandy enhanced by Peychaud’s Bitters. Is HG shortening HG’s life by alcoholic excess? Possibly. But, the pleasure negates the risk.

HG thinks of Bruce M. as his Irish son. Bruce is a tall, handsome, dark haired Irish-American from a multitudinous Long Island working class family. HG was Bruce’s mentor in the public relations business (art? craft? profession? scam?). In any case, Bruce was a gifted pupil. He not only had a good grasp  about how to gain media attention, he understood business strategy  (especially in the toy industry) and  had a gift for finance. Plus, he was interested in computers and the digital revolution. While HG was pounding away at his ancient, non-electric Royal manual typewriter, Bruce was instrumental in converting Gerald Freeman, Inc.. (later Freeman Public relations) to the new fangled electrionic wonders. Bruce has achieved much success in the PR  industry (outstripping his mentor). He is honored in the Public Relations Hall of Fame at Utica College. This was Bruce’s alma mater and one of the very few colleges offering a public relations curriculum. But, it is Bruce’s human qualities that has made HG think of Bruce as a son (he gives HG too much credit for his human and business success). Bruce has had to overcome obstacles that could have destroyed him. He battled. He won. With style and courage. He has become a political progressive and a caring father of three remarkable sons. He recently visited HG/BSK in New Mexico with his beautiful, stylish long time partner, Theresa T. When she was a home style executive with Ralph Lauren, Theresa and Bruce came to HG/BSK’s Colorado mountain ranch. Theresa gifted HG/BSK with a lush Lauren camel hair throw. The Bruce/Theresa coupling didn’t work out (timing?) but they got together again some years ago, They’re a joy to contemplate. As for the camel hair,it warms HG as he reads before his kiva fireplace on chilly nights., And, certainly, it conveys happy thoughts about HG’s Irish son and his lovely companion.