HUNGRY GERALD

HG followers may have noted that HG often writes about clams. Although HG loves steamers, razor clams and other varieties, HG has a particular fondness for littlenecks and cherry stones (quahogs). These versatile, hardshell bivalves are great in chowders (best is Rhode Island’s clear broth version available at Legal Seafood eateries); wonderful on the half shell with an optional squeeze of lemon juice (young HG ate dozens at Nathan’s in Coney Island and Lundy’s on Sheepshead Bay in Brooklyn). Clams Casino (as cooked by BSK) is a classic starter for an Italian meal. So is Clams Posillipo (steamed clams in a tomato/garlic/olive oil broth). A robust amount of clams (in many dishes) were consumed by HG/BSK and family (plus friends) during HG/BSK’s many summer vacations at their dune house on Fire Island (Fire Island is a lengthy barrier beach between Long Island’s Great South Bay and the Atlantic Ocean). The clams were harvested from the Bay using toes rather than rakes. HG has maintained that Long Island and Rhode Island clams are tastier than those from Prince Edward Island. Wrong. PEI clams are great as proved by BSK yesterday. BSK clammed at Panmure Island and brought three dozen to HG/BSK ‘s oceanfront home on PEI’s north shore. Dinner was linguine con vongole (white clam sauce). The best ever. Each element was perfect. Garofalo linguine cooked al dente (Garofalo is the superior brand of dry packages pasta). Clams steamed to juicy tenderness. Sauce of clam broth, olive oil, garlic, white wine, Italian broad leaf parsley. (HG dusted HG’s size xl portions with red pepper flakes). HG/BSK dined while watching the colors change over the oceanic Gulf of St. Lawrence. HG/BSK would eat the same dish on Fire Island facing the Atlantic Ocean (or sunsets over Great South Bay). Delicious clam eating linked the past and present last night.

The Jewish holiday of Rosh Hashanah welcomes the new year with joy and festive feasting. This Rosh Hashanah, Marina Pipes hosted a merry supper (as the evening meal is called on Prince Edward Island. Lunch is called dinner.). Marina, a Russian, and her husband, Amram, an Israeli, are neighbors of BSK’s sister, Noel M., and brother-in-law Yossi M. (Yes, it’s a coincidence that Yossi and Amram, both Israelis, should make their homes in the same neighborhood of faraway Prince Edward Island). Amram, who farms and raises livestock on his PEI acreage, could not be present. An expert agriculturist, he is working on an ambitious irrigation project in Uzbekistan with an Israeli team. So, present at the feast were Marina, HG/BSK; Noel and Yossi M.; Marina’s Russian/Jewish neighbors, Luda and Savely Krichevsky (he was an engineer and she was a musicologist and singer in Russia ). The couple found their careers blocked for political and ethnic reasons and, under a special program, migrated to the Saskatchewan Province of Canada. Found the weather unpleasant and made their way to PEI and second careers, He is a currency expert and trader in rare coins. She is a hair stylist (cuts BSK’s hair). The supper table was crowded with good things. Roast tomatoes stuffed with ground lamb. A Russian/Iranian version of potato salad. Grated carrot salad. Roast mutton. Russian version of ratatouille. Egg salad. Platter of onions, olives and cherry tomatoes. Dessert was a Russian pie stuffed with preserved fruit. Jugs of white and red wine. (HG drank icy vodka as homage to the Russian origins of the dishes and three of the diners). With urging from HG/BSK, Luda entertained post dinner with Russian songs a capella. Beautiful voice and dramatic phrasing. Happy New Year, indeed !!!

Another sunny, breezy day on serene and peaceful Prince Edward Island (so lucky to have an oceanfront home here). HG went for a long walk along the bluffs facing the sea and the shrub lined paths. Breathed much invigorating sea air. Signs of autumn are appearing. A few leaves have changed color and seasonal wildflowers –vivid blue Asters and colorful Goldenrod–have appeared. HG had a treat on a path–a cluster of super sweet, last of summer raspberries. There were also many purple/blackberries. HG couldn’t identify them (nor could BSK when HG later described them). Intrepid HG ate a few. Wonderfully sweet with many small seeds in the interior. They must be edible since HG has had no ill effects. Walking has been made easier for ancient HG with a thoughtful gift from BSK (always on the alert for things that make HG’s life better and healthier). The gift was a state of the art Walker (dubbed HG’s “Maserati” or “Ferrari” or “Lamborghini”). Makes HG’s strolls a pleasure rather than a labor.

Many decades ago when living in Montclair, NJ, HG/BSK would travel to Manhattan for Chinese cooking classes with Karen Lee. HG/BSK were part of an interesting group that gathered in Lee’s small Upper West Side apartment and learned how to chop, shred, stir fry, etc. We then ate our creations. They included chicken, pork, spare rib and noodle dishes. Simple and delicious. Some of the people in HG/BSK’s group were author and fashionable wit, Stephanie Pierson; actor Peter Boyle (“Young Frankenstein”, “Taxi Driver”, etc.); actress Verna Bloom. Much laughter. A favorite dish was Pon Pon Chicken, a staple of HG/BSK’s cuisine then and now. Pon Pon is composed of poached, shredded chicken in a lush, spicy sauce of peanut butter, soy sauce, sesame oil, Szechuan preserved vegetables, garlic, chili oil and other ingredients. It is served over room temperature linguine. As HG has noted, HG/BSK and BSK’s sister, Noel M., and her husband, Yossi M., alternate hosting Sunday dinners at their homes. Sunday (Sept. 6) at the HG/BSK oceanfront home on Prince Edward Island, the main dish was Pon Pon chicken. The group was joined by beautiful neighbor Leslie F. All expressed delight with the Pon Pon. Last night (Sept. 13) dinner was at N. & Y.’s Ocean Mist Farm. Very good local goat cheese and crackers. Sweet corn on the cob. Stuffed peppers in a roasted tomato sauce. Mixed salad. Ice cream with fruit sauce for dessert. Much wine, white and red. Tasty food. Good company. Happy time. And, HG received a gift from Noel M.: A jar of her strawberry/rhubarb jam, the best jam ever. HG puts a spoonful on HG’s breakfast bowl of yogurt. Delicious way to start the day.

HG is fond of pancakes and BSK caters to this appetite with variations on the traditional “diner-style” offerings: Corn or blueberry or strawberry crispy wonders. Drenched in Canadian maple syrup, of course. A nice dinner main dish is a platter of Korean pancakes accompanied by crisp lettuce leaves. Korean scallion pancakes are offered at Korean restaurants, side dishes for bulgogi and other regional specialties. Typically, BSK adds a special twist to Korean scallion pancakes. The traditional batter is flour, a beaten egg, ice water, salt, oil, garlic, corn starch and lots of chopped scallions. In New Mexico, BSK adds chopped cabbage and jarred raw oysters to the mix. Last night, on Prince Edward Island, BSK substituted bok choy for the cabbage and sea scallops for the oysters. BSK found the scallops (frozen) at the Co-Op supermarket in the nearby town of Morell. (15 minute drive from HG/BSK’s oceanfront home). Surprisingly good. BSK likes Bulldog Sauce (a sweet and pungent Asian concoction) with Korean pancakes. Not available. HG/BSK made do with Chinese sweet and hot chili sauce plus sambal oelek. BSK’s pancakes always have the right balance of crisp and fluffy. Good stuff.

BSK returned from Montague, Prince Edward Island, liquor store with BSK’s usual, delicious, value-conscious wines. Wine is expensive in Canada because of import duties and other taxes. However, BSK finds tasty bargains from Italy, Spain, Argentina, Chile, France and Canada’s Okanagan region. Looking over BSK’s latest selections, HG was reminded of the late Ronald Goldberger. Ron was a prominent figure in the New York commercial real estate world; first as a broker with Edward S. Gordon Co.; later as chief executive of the New York headquarters of a giant international real estate firm. He was irreverent and had a well-honed sense of humor (both verbally and in well-crafted doggerel). He was an adroit negotiator and a dedicated colleague to his clients. Some years ago, Ron negotiated a lease renewal for a Manhattan-based advertising agency. The President of the agency was a wine expert with an outstanding collection of the greatest and rarest vintages. Ron did a bang-up job, saving the agency much money. In recognition, he was gifted with a case of top echelon French wines (Chateau Lafitte, Chateau Margaux, Chateau Rothschild, etc.). Ron protested. It was against his company’s policy to receive gifts from clients but he would accept if he could reciprocate. On the next day, the agency received a case of wine from Ron. It contained Wild Irish Rose and similar bottles of undrinkable plonk.

Twenty-eight years ago, HG wrestled gently with SJ and SJ discovered a lump on HG’s neck. Visited doctor who ordered CT scan. Bad news. CT scan showed advanced throat cancer. Miracle surgery by Dr. Victor Schramm (and 10 person team). Radiation. Uncomfortable year of recuperation. With that unpleasant history, HG showed concern last week when Prince Edward Island doctor ordered a CT scan of HG’s lungs. Hmm!! Possible lung cancer? Had 50 years of Marlboros and Punch maduro leaf cigars (all inhaled) caught up with HG again? The results of CT came in yesterday. HG lungs are blemish-free and in relatively good shape for a 91 year old man (in November) with CPRD. So, there was a happy celebration dinner last night of Blum’s sweet corn (last of season) and gently sauteed halibut with a side dish of PEI yellow beans. HG began the celebration with a large dry martini. Hey, it looks like HG might stick around (hopefully) for a few more years.

HG ate, with much gusto, a classic Reuben sandwich for lunch. Shockingly and surprisingly tasty. The ingredient that took it over the top was sliced corned beef. Gifted (and thoughtful) Daughter Lesley R. bought it at the Farmers Market during the recent visit by Lesley R. and husband, Massimo R., with HG/BSK on Prince Edward Island. The corned beef was the real deal, as good as the wonderful stuff HG consumed at Gitlitz, 2nd Avenue Delicatessen and Katz’s (New York heartburn shrines). To construct the Reuben, HG was forced to use supermarket rye rather than New York Jewish rye (available on line from Zabar’s). Oh, well. The other ingredients were Swiss cheese, sauerkraut and Russian dressing. All good. Lesley R. also bought Montreal smoked meat (a northern cousin of pastrami) from the Farmers Market meat smoker. More jolly sandwiches in the future. HG is thinking about the Montreal product with cole slaw and mustard. BSK’s pickles on the side. Yum.

Prince Edward Island is sane, serene, gentle, green, democratic. It is the direct opposite of violent, racist USA under the Presidency of a would be fascist dictator. Millions of Americans have been infected with Covid 19. Some 180,000 have died (so far). How has PEI dealt with Covid 19? Here are the numbers released yesterday (Sept. 2) by Dr. Heather Morrison, PEI’s chief public health officer: Since the pandemic began there have been 44 confirmed cases of Covid 19 with no hospitalizations or deaths related to the virus. All 44 have recovered and there are no new cases. HG/BSK arrived on PEI mid June and went into strictly monitored self isolation. After the isolation, HG/BSK observed almost universal mask wearing and social distancing. Yes, PEI is Canada’s smallest province but it demonstrates what can be done when the health of its population is threatened. Democracy works when it is not undermined by political expediency.

September Prince Edward Island weather continues to be sunny and moderately warm. For some reason, the sunsets and cloud formations are unusually colorful. With each passing day, the sun sets a further distance in the east. The forty feet of large windows in HG/BSK’s oceanfront home allow comfortable viewing of the natural splendors. BSK noted that it’s like having a super-colossal TV tuned to an imaginative “nature” show. Happily, the colors are at their peak during dinner. Perfect meal last night. BSK fried super fresh hake last night. BSK’s frying technique which utilizes a special non-stick Paderno pan over moderate heat, results in crisp, juicy, not greasy, fish filets. Accompanied by local mustard pickles, lemon slices and Frank’s Hot Sauce, this is a true sea treat. HG started the meal with six Malpeque oysters. And, since the season continues, buttered and salted ears of Blum’s corn were consumed with pleasure. Sliced tomato and feta cheese salad on the table. Slightly chilled red wine was drunk. Perfect.