HUNGRY GERALD

How can HG describe last night’s green chile pork stew? Picante? Molto piccante?  Fire in the mouth?  It was the most fiery chili dish HG ever tasted. It also was delicious with a depth of flavor BSK always achieves with BSK’s  simmered stews and ragouts. HG calmed HG’s bowl with chopped onions and avocado—plus a big scoop of sour cream. HG managed to sit back at the dining table in the oceanfront Freeman/Riva family home on serene Prince Edward Island, enjoy the view of whitecaps and let warmth course through HG’s body on a chilly PEI night.  BSK used Hatch chiles in her tasty mix.  Most Hatch chiles are mild and mellow. But, some are like hot coals when cooked. BSK’s mix contained some super hot guys. Yes, Mexican pepper has some surprises. A favorite HG/BSk dish is a handful of small shishito peppers sauteed in olive oil and garlic (plus a dusting of parsley). HG/BSK were enjoying this dish at a Denver restaurant when BSK swallowed a super fiery pepper. The impact was severe and hit BSK on a neurological level. HG was poised to call emergency health care but BSK recovered after some tense moments. BSK now approaches peppers with necessary caution.                                                                                                                                                                           

Big weather changes on Prince Edward Island, the site of the Freeman/Riva oceanfront home (panoramic sea views and picturesque sunsets). The sea is covered with whitecaps. There’s a powerful north wind. Br-r-r! Comfy in warm clothes, HG/BSK and family (gifted daughter Lesley R. and husband, Massimo R.; visiting from Tokyo son Jeremy and his son, Haru, and daughter, Teru enjoyed a robust meal that chased the chills away). Exquisite Maiko, a sensational chef, was in Tokyo supervising Freeman Shokudo, the busy Maiko/Jeremy izakaya. The meal started with super fresh steamer clams —they were dipped in pungent clam broth and melted butter mixed with a few drops of fiery Tabasco. Next dish was a creative and yummy yellow beet salad made by Jeremy (very inventive and satisfying.). Comfort food followed—warming bowls of orzo and corn kernels. Finale was a selection of cheeses, good bread and red wine. Sweet tooth folks finished the feasting with ice cream. Hot or cold, life is delightful on PEI.

Yes, this was a summer joy for young HG. The best was a toasted almond Good Humor. The Good Humor stands were usually manned by bright young men working their way through college. There were also less illustrious Popsicles and Fudgeicles. The all time winner of these lower species was the Creamiscle—not too sweet orange ices enclosed super creamy vanilla ice cream.This was a fabulous gourmand treat on a hot New York summer day. Suddenly, it disappeared. Why? Unpleasant New York dirty water hot dogs and soggy soft pretzels are still being sold on Manhattan corners—but Creamsickles are a treat from the past. Presumably, the young Good Humor guys became big time doctors or lawyers.

Perpetually hungry eight-year-old HG enjoyed many afternoon snacks: the first snack, after returning from elementary school, was a slice of pumpernickel bread topped with chicken fat, sliced onion and kosher salt . The late afternoon snack was a salted pretzel (twisted or baton) with a chocolate egg cream. An egg cream is a bit like an ice cream soda (without the ice cream) with a hint of milkshake. An endangered species, you can drink one at the Russ & Daughters Cafe on New York’s Lower East Side. (yes, there are a few “candy stores” that serve it.) HG is the national egg cream authority The key to a proper egg cream (contains neither an egg or cream) is frozen milk. HG’s recipe has appeared in The New York Times and The Jewish Encyclopedia. Give the recipe a try—and enjoy!!

Gifted daughter Lesley R. reached back to her years as a resident of Venice and cooked a traditional La Serenissima dish. It’s called “schie” (not sure about the spelling or pronunciation). It consists of small shrimp (here at the Freeman/Riva family home on Prince Edward Island the variety used comes from Newfoundland) mixed with soupy polenta and lots of spices and herbs. Quite yummy. The other dishes served at supper were sauteed squash and mushrooms (cooked by excellent Son Jeremy) and a sprightly tomato salad. Pleasant eating on a warm summer night in PEI.

For a few days, HG had trouble swallowing  (related to cancer surgery handicaps decades ago). Ate next to zero and had concerns about weight loss. Not to worry. Swallowing has eased and HG appetite has returned–big time. Splendid fressing-fried haddock, heavenly seasonal sweet corn (much butter and sprinkles of kosher salt); pea soup, tomato soup, Vietnamese pho; savory Moroccan chicken–and more. Son Jeremy is here at the Freeman/Riva oceanfront home on serene, sun soaked Prince Edward Island. (wife Mako is back in Tokyo supervising their Freeman Shokudo  izakaya–HG dreams about her tempura, the world’s best).  SJ, BSK and  daughter Lesley are splendid cooks so HG and the assembled family has gourmand meals. HG breakfasts on a bowl of yogurt with fruit compote, a BSK created smoothie and cups of Massimo brewed coffee. Nice start to the day. Lunch focuses on noodles. Exquisite (like her Mom) Teru  made HG a robust happy dinner (this is lunch in PEI–dinner is called supper on the Island). This was a big, steaming bowl of spicy Korean noodles, gilded with sesame oil and a few drops of hot sauce. Teru made it perfectly (noodles were the right texture). Jolly well fed oldster.

Maiko tempura. This might be the world’s best dish. All the  folks at HG/BSK’s dinner table at the Freeman/Riva Prince Edward Island ocean front home agreed: Maiko tempura is sublime — each succulent morsel of fish, vegetable or shrimp a flavor bomb. Unfairly, Maiko remains busy at the fry pan, serving her tempura piping hot so the family can indulge. Finally, when everyone else is done. Maiko eats. HG finished with ice cream and chestnut purée. Despite old age disasters, HG snatches some pleasure.

Yes, a taste of heaven is here on Prince Edward Island. Sweet corn made its initial appearance today.  BSK bought an abundance and a corn feast (with sheet panned salmon) was supper tonight at the Freeman/Riva family oceanfront home on the north shore of the Island. There is no better food (when cooked with precise timing by BSK). Dripping with butter and sprinkled with kosher salt, corn on the cob is sublime. HG ate two big ears. HG reflected: Despite the severe handicaps of advanced old age, fresh buttery corn makes HG glad to be alive.

Maiko scored with a big, robust supper. Bowls of steaming pork belly/oxtail soup–energizing wow. Then there was a saute of green beans and garlic (Dracula, Beware!!).  Pork belly (main dish) was braised with a mixture of soy sauce, mirin, sake, fish sauce, and brown sugar. The pork belly dish also included soft boiled eggs and daikon radishes. Both were braised with the pork belly and soaked up all the flavor of the sauce. (This was written by Haru–HG’s valued collaborator). The daikon radishes were a savory surprise—HG/BSK never had them cooked before. Fabulous–they will now be part of BSK’s cooking. Bowls of rice. Big time ice cream/chestnut dessert for HG. Life keeps getting better after hospital release.

Yes, home at last. HG/BSK’s oceanfront home on the north shore of Prince Edward Island never looked more beautiful—startling panoramic sea views after  HG was looking at dreary hospital interiors for a week. Gifted daughter,Lesley R. and BSK drove the old guy home at a nice pace so HG could enjoy fresh air, sunshine and a whispery breeze. Delight. And more pleasure awaited. A steaming bowl of Maiko’s oxtail soup. This must be the most fragrant, robust, energizing soup in the Japanese culinary repertoire. HG loves it. It chases away gloom and a bowl is uplifting–eyes open to a happy world. HG finished lunch with vanilla ice cream. Joyous homecoming lunch and HG awaits a super supper. Home, Sweet, Home–Indeed.