HUNGRY GERALD

Warm, sunny days (with a hint of sea breeze) on Prince Edward Island give HG a preview of his eventual destination: Heaven. HG/BSK have been walking along the shore, splashing in the the water (The sea is warming up) and adding to the family’s ever growing collection of beach glass. HG’s current beach reading is The Yid, a funny, bitter, surreal novel by Paul Goldberg, a Russian emigre. (SJ gets the book when HG finishes). Days have ended with hot, outdoor showers. Cocktail of the week has been an HG invention: one third gin, two thirds dry vermouth, a few drops of Boker’s Bitters. (HG has done a previous post, “A BITTER DISCOVERY”, about magical Boker’s, created in 1828 New York). While drinking, HG has been listening to Pierre Fournier, the suave cellist, playing unaccompanied Bach suites. (Son in law Profesore Massimo R. introduced HG/BSK to Fournier). Dinner (BSK made enough for two nights) has been an Indian eggplant and green onion curry from Vikram Vij’s cookbook. HG cooked Garafalo orzo (Garafolo is world’s best packaged pasta), mixed it with a can of Indian black lentils and enhanced the dish with Garam Masala spice. A cooling salad of cucumber, radish, lemon juice, olive oil and a touch of the Middle East: Greek yogurt dusted with Zaatar. Delicious cross cultural dining.

Unseasonably windy and cold today on Prince Edward Island. HG/BSK and Toby, The Wonder Dog, went off on a long shoreline exploration for beach glass. Invigorating wind and salt spray. Toby is not wearing his usual fluffy fur coat these days. The groomer went overboard and summer Toby is now naked and barely recognizable; however, the little guy remains brave and supremely active in his shorn state. When all returned home, it was time for comfort food. And, nothing is more comforting than a “bowl a’ red” — a bowl of chili. BSK browned two pounds of ground beef with fried onions, red peppers and garlic. Added crushed tomatoes and Jardine’s Texas Chili Mix. Cooked the savory stew for about three hours until all flavors melded. HG enhanced HG’s bowls of the warming delight with shredded cheddar cheese, chopped raw onion and super fiery chipotle peppers and their sauce. Bach on the cd player, flames dancing in the wood stove. Gahan’s Prince Edward Island Ale in hand. A cool weather, seaside pleasure. HG/BSK ended the meal with a tossed salad of farmer’s market greens with a rich blue cheese dressing. A few glasses of red wine accented the cheese-laden goodness.

Among the splendors of Prince Edward Island are mustard pickles, hand crafted by local women. Tangy, slightly sweet, slightly hot. Utterly delicious. They are the perfect companion to a dish of fish cakes. BSK fried up a batch of cakes last night. Ingredients: Cooked fresh cod and cooked PEI potatoes (spuds only hours out of the red soil); grated Vidalia onion, beaten eggs, bread crumbs and loads of chopped herbs. Lush and moist on the inside. Crisp and golden on the outside. BSK made the meal perfect by stir frying a bunch of sugar snap peas with chopped garlic scapes. While PEI mustard pickles are BSK’s favorite condiment, BSK is also addicted to Bubbie’s Pickles, both sour, garlicky dills and bread and butter slices. (With economy in mind, the lady also knocks off scores of dills from Whole Foods and Trader Joe’s in New Mexico and Sobey’s in PEI.) In HG’s youth, the young man favored sour dills plucked from a barrel in Bronx neighborhood “appetizing” stores. Walking home from school, HG would pick up some (five cents each) for family dinner and as a side for HG’s after school snack: Pumpernickel bread with chicken fat and kosher salt. Properly energized, HG would then be off for an afternoon of sandlot football or baseball. The world’s best kosher dill pickles were sold from outdoor barrels at Guss’ Pickles on Orchard just south of Delancey in the Lower East Side. Alas, gone in the wave of gentrification.

Pancakes, specially flanked by bacon and gilded with maple syrup, comprise a sumptuous breakfast. But, savory ground turkey, seafood, vegetable pancakes (or fritters) are great for dinner (Or “supper” as they call evening dining on Prince Edward Island). BSK makes wondrous pancakes from ground turkey, zucchini, scallions and Middle East spices bound together with a beaten egg. HG complements them with a garlicky sour cream/yogurt sauce heady with zaatar, cumin, sumac and coriander. (You can find the recipe for the pancake/fritters and sauce in “Jerusalem”, a Yotam Ottolenghi cookbook.) BSK used daughter-in-law Maiko Sakamoto’s recipe for the Korean seafood pancakes BSK made last night. BSK mixed flour, egg, baking powder, canola oil, shredded cabbage, chopped scallions. Added thinly sliced local sea scallops to the batter. Fried the pancakes to a glistening crisp. HG made Japanese “Bulldog” sauce: Ketchup, Worcestershire sauce, Dijon mustard, soy sauce, mirin, sugar. BSK steamed a batch of local asparagus. Drank Canadian pinot grigio. The pancake recipe can be altered by using sliced onion instead of cabbage and shrimp, lobster or crabmeat for the seafood element. HG’s preference is to add a bunch of shucked oysters to the batter. In HG/BSK’s continual homage to cross cultural dining, dessert was authentic Middle Eastern pistachio Halvah, imported from Lebanon and sold at PEI’s Atlantic Super Stores.

HG has no guilty pleasures. Finds porn boring. Ditto thrillers and other best selling fiction. Franchise fast food is inedible. French fries are boring. The crap that lines the snacks and candy aisles of supermarkets are a disgrace. HG hates Coca Cola and all of its vile, chemical relatives. The exception is Dr. Brown’s Cel-Ray tonic, the appropriate companion of pastrami sandwiches. HG is by no means a health addict. Though 90% of HG/BSK’s diet consists of fish, vegetables, salad greens, grains and pasta, HG/BSK do eat (with pleasure) an occasional well marbled steak, lamb and pork chops. HG ignores cardiological wisdom by indulging in a number of lo-cal but high cholesterol foods like oysters, shrimp and Mexican menudo, the addictive tripe stew that is featured at restaurants near HG/BSK’s New Mexico home. When in France, HG dines on artery cloggers like brains, kidneys and sweetbreads. (Strangely, never eat them on the rare occasions when they appear on American restaurant menus). When resident on Prince Edward Island, HG eats lots of frog legs (Imported from Vietnam and sold at Sobey’s Supermarket). HG wrote about the delicacy in a recent post. Gifted Daughter Lesley R. is concerned. Always well informed on health matters (She’s marketing and communications manager at a major Rhode Island hospital). Lesley R.has warned HG that Asian raised frog legs pose a health risk since they are often raised and processed in unsanitary conditions. While gratified by Lesley R.’s concern, HG will continue to eat these delicious morsels. Will be closing in on age 87 in a few months. Something will kill HG in the not too distant future. Might was well be frog legs.

On the eve of July 2, HG/BSK watched a dramatic sunset in the skies above HG/BSK’s Prince Edward Island home, lifted glasses of good Argentine Malbec and toasted the 53rd anniversary of HG/BSK’s marriage. Lucky duo. Still enjoying life with each other; their rewarding family (the grandkids add new luster), and of course, art, music, food, wine and the other pleasures of life. All savored by the sea on Prince Edward Island and on the high desert near Santa Fe, N.M.. Anniversary dinner was crisp skinned, roast spatchcocked chicken with lush juices enriched by tarragon, garlic, cumin and Goya Adobo. Smashed PEI potatoes (BSK roughly mashes the spuds with chicken broth and chopped green onions.) Green salad. Lebanese Halvah for dessert. Among other things, HG/BSK recalled how inexpensive wine was in 1963 when HG/BSK began their marital journey in a one bedroom (small), high ceilinged, big windowed art studio (very big), kitchen (adequate), bathroom (giant tub) apartment at 27 W. 67th Street (Rent: $140 per month). The building was inhabited by many famous artists, photographers, writers and musicians. There was an ornate, creaky elevator and a dour doorman. With their summer meals, HG/BSK drank good splits of champagne ($1.50) from the convenient 67th Street Liquor store. Drank half bottles of Chateau Margaux or Chateau Mouton Rothschild with the dinner finale of camembert, Liederkranz and Zito’s bread. These world class wines cost about two dollars. Yes, this was in 1963 dollars. But, still… HG/BSK can no longer afford these wines (these days they can only be sipped by oligarchs). No complaints from HG/BSK. The long marrieds make do with lots of love and the tasty wines of Chile, Argentina and Australia.

What a pleasant feeling to be in a country where Justin Trudeau is Premier rather than the United States where loathsome Donald Trump is a candidate for the Presidency. Trudeau is everything that Trump is not. He is forthrightly empowering women in government. He is warmly accepting Syrian refugees and other victims of violence. He has pushed forward a number of humane causes including assisted suicide for the terminally ill. Most of all, he revels in Canada’s diversity. HG/BSK summer on Prince Edward Island, Canada’s smallest province (Population: 146,283). The Provincial government welcomes newcomers from all over the world. Its official statement : “Prince Edward Island welcomes immigrants. Indeed, the characterization of our society as multi-cultural, particularly over the last 50 years, reflects our generally successful pursuit of diversity, tolerance and generosity.” Not just words. The little Island welcomed 250 Syrian refugees this year and they are quickly integrating themselves into the various communities. In the town of Little Sands (In the southeast neighborhood), between 200 to 400 Buddhist monks live in a monastery: The Great Enlightenment Institute Society. The monks bake some 2,000 rolls a week and distribute them to local charities and schools. Rightfully, PEI folks are very fond of the monks. When the monastery had an open house a few weeks ago, almost 3,000 people showed up. Amish are now settling on the Island. Priced out of much land in Ontario, Amish families are acquiring farmland on the Island. They have been welcomed. Since the Amish rely on horse and buggies and wagons for transportation, businesses have installed hitching posts and there are signs telling motorists of horse and buggies on the road. HG is looking forward to shoofly pie, tasty cheeses and the other good things these peace loving, industrious people provide.

The Prince Edward Island tourism folk are trying to entice foodies to visit. They are calling PEI “The Food Island” and pointing out that after a sunny day of biking, beach walking and swimming, much good food awaits. Yes, PEI oysters are great; mussels are renowned; fresh sea scallops, clams (hard and soft shell) abound;fishing boats pull into Naufrage Harbor (a few miles from HG/BSK’s oceanfront home), laden with cod, hake, haddock, mackerel and sole. There’s superb tuna during its season. (Alas, the majority is shipped to Japan). A score of boats pluck lobsters from traps a few hundred yards from HG/BSK’s shore. (June is the season. After that, lobster arrive daily from Nova Scotia). Excellent organic lamb, beef and free range chicken is raised on PEI. There is tasty pork, ham, bacon and sausages produced from local pigs. Local cheese makers and bakers are offering world class products. Smoked salmon and peppered smoked mackerel are Island specialties. The characteristic red soil is famous for potatoes and the variety of local greens, lettuces, herbs, etc. is vast. Blueberries, strawberries, tomatoes and corn will soon be harvested. (HG/BSK eagerly await). Local shops display scores of natural jams and jellies plus outstanding mustard pickles. The restaurant scene is improving. Creative young people are opening places and in the PEI capital, Charlotteown, there are good Vietnamese, sushi and Indian restaurants. HG is yet to try the dim sum being offered at a little Szechuan bistro. Happily, excellent beer and ale, Gahan’s, is brewed locally. Myriad View distills fine gin, vodka, pastis and whiskey. The culinary abundance has made HG/BSK confirmed locavores. HG/SK’s son-in-law Marc Meyer, the renowned New York chef (Cookshop, Hundred Acres, Rosie’s, Vic’s) has been a pioneer in the farm-to-table movement. HG/BSK are following Marc’s lead.

Yes, HG is a great fan of the cocktail hour. In HG’s younger days, 5PM began the imbibing of extra dry gin martinis (known as “icy steelies” or “silver bullets”). HG recalls knocking off three super sized cocktail hour martinis at Michael’s Pub, the Hotel Drake Bar and the Russian Tea Room (in that vodka proud room, 100 proof vodka instead of gin), and remaining upright and in command (relatively) of talking and good manners. The martini diet made HG amorous and led to adventures (good and bad). Dorothy Parker summed up this aspect of martini drinking: “One martini. Two at most. Three, I’m under the table. Four, I’m under the host”. Now in his late 80’s, HG has pushed the cocktail hour to 6PM. Being still in love with BSK, wife of almost 53 years, HG is not adventurous but relishes 6PM cocktail hour with the delightful woman. BSK is a devotee of white wine with a splash of Aperol, ice and a lemon squeeze. HG sticks to stronger drink. PEI distilled Myriad View gin (wonderful botanicals) with Pernod or Campari. Negroni composed of one-third Jack Daniel’s, one third dry vermouth, one third sweet vermouth, lemon juice. Vodka with Campari. Tequila, half and half with dry vermouth, lots of lime juice. 6PM begins sunset over the sea. Since PEI is far north, the sunset drama continues until 10PM. Miles Davis music adds another dimension to alcohol-fueled pleasure. Don’t miss those traditional, abundant martinis.

The perfect summer day on Prince Edward Island. Bright blue skies. Warm sun. Calm sea. Pleasant breeze on the wide beach in front of HG/BSK’s oceanfront home. The breeze was welcome since it chases away God’s tiniest little winged creatures who use BSK as a feeding station. HG walked along the shore and gleaned six pieces of beach glass for the family’s ever expanding collection (Beach glass found on Fire Island, Nantucket, Vancouver and Rhode Island). BSK filled a basket with dried seaweed (To be used in pot firing). Toby, The Wonder Dog, leaped in and out of the gentle waves. Suddenly, Toby heard a sound and took off to the top of a shrub covered bluff. Many minutes of loud barking. Like an anxious father with a rambunctious, wandering son, HG became concerned. Had Toby encountered a coyote, a raccoon or a group of foxes (All PEI residents) ? Not to worry. Toby soon appeared and resumed his frolics in the sea. Sunset tonight was something out of a MGM Technicolor extravaganza. HG thought the mangy old MGM lion would appear. There was further drama. A “Strawberry Moon” appeared, a rare and colorful sight. HG/BSK supped on a cooling and healthy starter: Silken Tofu Snack from the Lucky Peach cookbook. This consists of slices of chilled tofu layered with slices of avocado. Dressed with olive oil, soy sauce and lime juice. Dusted with Furikake, the Japanese spice mix and a bit of Sriracha. This was followed by sole steamed on a bed of spinach with garlic, ginger and soy sauce. (BSK is masterly with this dish and HG could eat it every summer night). HG finished the wonderful day with a snifter of Bagaco, the sublime marc produced on PEI by Matos Winery and Distillery. Apologies from HG who has been misspelling this spirit in previous posts. It is Bagaco.