HUNGRY GERALD

HG/BSK are still enjoying life (despite the craziness in the USA) in HG/BSK’s ocean front home on beautiful, democratic, gentle Prince Edward Island, Canada’s smallest province. HG/BSK are keeping warm, cozy and well nourished and not leaving until New Mexico has Covid-19 under control. PEI is safe. No Covid-19 cases as the cooperating population wear masks, observes social distancing and pays attention to health warnings. Yes, that’s what life is like in a democracy where people–liberal, conservative, green–care for one another and violence and hate are rare. Dinner is always festive. Last night the pasta shape was fiorelli. The al dente fiorelli were covered in BSK’s unique cauliflower sauce. BSK blanched florets and sauced them with a magical amalgam of blue cheese, white wine, chicken stock, capers, garlic and anchovies. Delight. Besides doing wonderful things with chicken, pork, chopped beef chili; lentil, vegetable, and chickpea soups, etc., BSK turns out the best pasta dishes. These are some of the sauces: Broccoli; zucchini with bacon and ricotta; eggplant (a la Norma); Italian jarred tuna; Portuguese sardines with raisins and garlic. There are many others and BSK (or HG) selects the appropriate pasta shape for each dish. Yes, living well is the best revenge.

As HG explained in a post last month, a dining “doubleheader” is a dinner with enough leftovers for dinner the next night. This works for soups, curries, stews and braises. Frees BSK from cooking chores one night. And, it means one clean up of pots and pans. An Italian doubleheader brought two nights of pleasure for HG/BSK last week. Potatoes and onions were cut into quarters and red peppers and yellow peppers were sliced as well as abundant garlic. Doused with chicken broth, white wine and olive oil, this went into a Creuset baking dish and was cooked over stove top medium heat. Italian sausages (the Prince Edward Island Farmers Market has good ones) were fried into juiciness. They topped the succulent vegetables with a handful of ripe cherry tomatoes. Red pepper flakes. Parmesan. A dash of Sicilian olive oil. Much, much Spanish Tempranillo. Happiness. Another benefit was that cooking this robust dish filled HG/BSK’s oceanfront home with appetizing aromas.

This has to be one of the worst moments in American history. Thousands of Americans are being infected with Covid-19 and hundreds are dying. The Nazi president and his goosestepping cultist lackeys (aka the GOP) don’t care. They are focused on overturning the election with nonsensical claims of fraud. The Nazi in chief and his filthy consorts have brought the government to a halt at a time when we Americans must fight against disease and death. Joe Biden’s hands are tied. Meanwhile, many cities are running out of hospital beds–and coffins–as the corpses pile up. Criminal callousness rules.

Yes, HG is in a white-hot fury about these Nazi scum (AKA GOP.) However, HG managed to wring joy out of HG’s day on glorious Prince Edward Island. (Of course, BSK was integral). First, there was a brisk walk in the cool oceanic air. Then, a hot shower followed by vodka on the rocks enlivened with a dash of Peychaud’s Bitters. Perfect dinner. BSK glazed North Atlantic salmon filets with Korean soy paste, mirin and other Asian ingredients. Pan broiled them in a cast iron pan to a delicate, semi-rare, silky texture. Boiled Ocean Mist Farm potatoes (sprinkled with Maldon smoked sea salt and moistened with olive oil). There was also surprisingly good buttery Peruvian asparagus. Drank pinot noir. Had the usual dessert of French chestnut puree with whipped cream. Snifter of Bagaco marc after dinner. Life still has good moments.

HG was born Nov. 9, 1929, just in time for the Great Depression. So, HG is 91, just in time for a Biden/Harris win. Very surprised to be this old. Never contemplated it. This longevity is due to the continuous loving care and attention to HG’s health issues that HG receives from BSK, HG’s glorious wife for 57 years. Without BSK, HG’s cremated ashes would be in a receptacle years ago. (It was BSK’s dedication that helped HG beat throat cancer in 1992). Birthday meal last night (after opening thoughtful and generous gifts) featured HG favorites. Rack of New Zealand lamb. Mashed potatoes. Roasted, herb stuffed tomatoes. Baby spinach sauteed in olive oil and garlic. Bottle of Sicilian Nero D’Avola. Dessert was HG’s usual: A dab of French (Clement Faugier brand) chestnut puree topped with whipped cream. Vodka before dinner, Jack Daniels after. Safe, sound and joyous on Prince Edward Island where Covid-19 is not a threat (even though the cooperating population continues to wear masks).

Tofu has long been identified with vegetarians and health food addicts. In other words: Sissy food. HG resents tofu slurs. It is a staple of HG’s diet and HG believes its high protein, relatively low cal nourishment has contributed to HG’s (fingers crossed) longevity. Of course, it is BSK’s unrelenting care and devotion that has kept HG alive, alert and mobile. HG’s tofu love was kindled in Vancouver, BC., where for many years HG/BSK occupied a loft and then a townhouse. Upon arrival in that magical city, HG/BSK would lunch on plates of garlic laden spinach and silken tofu at Fortune Garden restaurant. Later, there was Ma Po Tofu at Congee Noodle House and Age Tofu at Japanese eateries. In New Mexico and Prince Edward Island, BSK makes a splendid Vietnamese chicken pho with abundant tofu and Chinese rice noodles. In Santa Fe, HG often lunches at Saigon Cafe: Tofu in beef broth tofu and tofu with chow fun noodles. At home, HG does a quick lunch of firm tofu slices heated in chicken broth and flavored with sesame oil and sriracha. A nice appetizer is sliced avocado and tofu sprinkled with soy sauce. Unlike many foods, tofu is tasty–and healthy.

Autumn is HG’s favorite season. Prince Edward Island has been delightful this October. Many crisp,sunny, breezy days. Malpeque oysters are very good in October. (A month with an “R” in it). And, of course, the colorful leaf displays of trees and shrubs. HG is a “leafie”, an autumn leaf lover. Montclair, NJ, HG/BSK’s home for many years, was an autumn color explosion. When living in New York, HG/BSK would bicycle to Central Park to enjoy the changing season. Sometimes HG/BSK would cycle over the Brooklyn Bridge and enjoy the colorful tree-lined streets of Brooklyn Heights. Traditionally, Vermont has been the mecca for leafies. One year HG/BSK motored there to view the spectacle, Sadly, by the time HG/BSK arrived, frost and winds had removed all the leaves. This past Sunday night was alternate week dinner at Ocean Mist Farm, home of BSK’s sister, Noel M., and Noel’s husband, Yossi M. The thirty-minute drive to Ocean Mist was alive with color. Dinner was barbecued pork chops accompanied by, surprise!!, the last sweet corn on the cob of the season. Yums. HG celebrated by drinking locally brewed moonshine, ‘White Lightning” Powerful. HG managed to get to the car for homeward trip. Shakily.

HG/BSK were introduced to the music of Antonio Carlos Jobim at the Fire Island home of their dear friends, Jackie Cain and Roy Kral (sadly, both are deceased). A great jazz duo, “Jackie and Roy”, met Jobim In Brazil and were enchanted by his bossa nova rhythms. After a day in the sea and sun (HG/BSK had a dune house a short walk from J & R’s rental), HG/BSK would stroll to their tree-shaded residence. Roy would mix an icy XL dry martini for HG and set a Jobim record spinning on a turntable. Heavenly memory. HG’s favorite jazz CD is “Getz/Jobim: Girl from Ipanema”. HG listens to it once a week (martini in hand). THere’s a vocal on the CD by Astrud Gilberto. But the ultimate joy is the collaboration of the great saxophonist, Stan Getz, with the voice and music of Jobim. Getz’s solos of Jobim’s music are works of art. The musical marriage of Getz and Jobim seems unlikely. Getz was the son of Jewish immigrants to the USA from Ukraine. Jobim was Brazilian by birth and musical training. Go figure.

Yes, autumn on Prince Edward Island is glorious. Colorful leaves. Gentle winds. Crisp temperatures. Seasonal oysters. And, in terms of the coronavirus, PEI is one of the safest places on earth (fingers remain crossed, however). What interferes with HG’s oceanic pleasures is election anxiety. Despite favorable polls, HG is concerned that quasi dictator Trump and the fascist corrupt Republican party might manage to steal the election. A Biden defeat would mean the end of democracy in America. Almost 250 years of a noble experiment, the hope of the world, would come to a crashing halt. Hey, it happened in Germany in 1932. HG will be 91 on Nov. 9. Realistically, HG doesn’t have many more years left. The lucky man married the love of his life, BSK, and has been blessed with a wonderful son and daughter, four glorious grandchildren; a son-in-law and a daughter-in-law who are loving, talented and admirable in numberless ways. In addition HG has a life-enhancing daughter, Victoria, from HG’S first marriage, and Victoria’s multi-talented husband, Marc Meyer, another wondrous son-in-law. As the cliche has it: HG’s cup runneth over. When the Moloch Hamoves (the angel of death) arrives for HG, the old guy’s wish is that the big, black bird, perch on a United States that is still a democracy.

Shakshuka is eaten in every dining facility in Israel. At home, of course, but also in restaurants, diners, coffee shops, gas stations, etc. It figures. Life in Israel can be tense and shakshuka is the ultimate comfort food. Basically, this is a dish of stewed spicy tomatoes, garlic, peppers, herbs. It is topped with poached eggs (BSK is a world champion poacher). Accompanied by a bowl of Greek yogurt and sour cream enhanced by HG’s customized mix of zaatar, cumin, garlic, salt, smoked paprika, olive oil and lemon juice. Fiery harissa on the side. Lush shakshuka dinner last night. BSK “French fried” mineral-rich wedges of Prince Edward Island potatoes in the oven. Glorious. Crisp on the outside. Flavorfully soft on the inside. Joyous, comforting meal.

Some decades ago, HG/BSK toured the magical island of Sicily with the R. family (daughter Lesley, granddaughters Arianna and Sofia, son in law Massimo, the distinguished Professor, and authority on all aspects of Italian culture). Massimo was an invaluable guide. One sunny day, HG/BSK and family lunched on the terrace of a hilltop restaurant. Beautiful view of the ruins of a Greek temple (columns still intact). This was a reminder that Sicily had been occupied by many nations (European and Arabic) through the centuries. HG/BSK relished their lunch dish of Spaghetti a la Norma (pasta with an eggplant sauce). Through the years, BSK duplicated the dish for many joyous meals. However, the ultimate, ecstatic a la Norma was produced last night as Prince Edward Island (and HG/BSK’s oceanfront home) was battered by hurricane-force winds (the sea was a froth of whitecaps). Oddly, much of PEI lost electric power but HG/BSK’s system remained intact. BSK used the “Pasta alla Norma” recipe from Yotam Ottolenghi’s cookbook: “Keep It Simple.” Yes, HG has noted that traditional Italian methods for pasta dishes were superior to Ottolenghi’s riffs on the subject. HG was wrong. Ottolenghi’s recipe called for oiled slices of eggplant to be roasted for 30 minutes before being added to the other ingredients for further simmering. Italian recipes call for raw cubes of eggplant to be cooked in the pan. The Ottolenghi recipe created the silkiest, juiciest, flavorful sauce ever. BSK said BSK will try other Ottolenghi pasta recipes. HG looks forward.