HUNGRY GERALD

Oh, what a pleasure to be hanging out and dining with HG/BSK’s’ gifted daughter, Lesley R., and her distinguished husband, Massimo R., at the family oceanfront home on Prince Edward Island (panoramic sea views and dramatic sunsets). PEI is a serene and colorful democracy inhabited by courteous, helpful people who  welcome diversity and cultural differences (immigrants from Africa,Japan, China, the Middle East, Europe–standouts are Shakers and Japanese monks). And, the Island seafood is great and well priced. (a heaven for oyster and mussel fans–and these are only two of the numerous fish, lobster, shrimp, clam treats that  await diners. Last night’s supper (sourced from Julio’s Fish Market in nearby St. Peter’s Landing) was a sparkling sea extravaganza. It started with juicy, tender shrimp poached in herbaceous lobster broth by Julio. Lesley gave them a stir fry enhanced by garlic and herbs (plus a dash of tabasco), Sublime with chilled white wine and focaccia to soak up the sauce. Next course was steamed soft shell clams. They are not attractive (rubbery black tails) but they are among the sea’s tastiest morsels. BSK rinsed them to wash away any sand or grit and then steamed them (BSK perfect timing). Each diner got two small bowls –one of tangy broth–the other of melted butter mixed with lemon juice and tabasco The procedure: Dip a clam in broth and then in butter.. Eat happily and drink the broth (now butter enriched) when finished with the succulent clams.The result: .A climax to a five star PEI seafood supper.

Pigeon is a very tasty dish in Paris. HG first had it at Au Bon Accueil restaurant near the Eiffel Tower. It was cooked medium rare and nestled in a lush sauce. Delicious—a    combination of duck and chicken. Perfect with a glass of Cahors red wine. (HG used chunks of a baguette to soak up the excess sauce). Ah, Paree!! HG recalls there was a New York restaurant (forgot the name–it was 50 years ago). that specialized in  pigeons and HG dined there often.. Not as good as Paris—but very tasty–and, a grace note, the restaurant had a splendid cheese platter and a superlative chocolate mousse. This encouraged HG to get dipsy on lots of wine. Don’t know if the pigeons darkening New York skies are edible. However, edible pigeons are raised domestically and the bird survives on the menus of classy restaurants.                                       –

Gifted daughter, Lesley R., and her husband., renowned Professor and author, Massimo R.,have left steamy Rhode Island and have arrived at the breezy family oceanfront home on democratic, diverse, gentle Prince Edward Island. HG/BSK and doggies, Pip and Toby, are overjoyed. Lesley is a cooking queen and Massimo is super helpful (world champion at dishwasher administration). The Welcome dinner was fabulous. BSK seared slices of tuna (harvested yesterday from local seas). These topped rice noodles adorned with bits of snow pea pods and other fresh, raw vegetables –local radishes were very tasty. All was moistened with a creative BSK vinaigrette Drank much wine. Watched a glorious sunset. Toasted the pleasure of family togetherness–and, of course. the excellence of the fish cuisine. 

The Korean company, Nongshim, makes the best noodle packs. Shin Ramyun, a spicy noodle soup, is an HG favorite (especially when mixed with the robust spice pack). Of course, HG prefers fresh Japanese ramen enriched with tofu, sliced pork and scallions. But, this takes some time to prepare – so when in a hurry, HG receives comfort from a steaming bowl of Shin Ramyun. This has super picante tang so HG has much ice water on hand. There’s a variation. HG skips the spice pack and mixes the drained noodles with oyster sauce, hoisin and butter. This is a tasty Japanese dish with a bow to Italian cuisine. HG likes it for lunch with a glass of water colored with a dash of red wine. Full glass of wine at lunch leads to premature slumber.

Erik and Lisa Martonovich are the impresarios; and stars of “Gladius,” a wonderful horse show featuring acobatics and thundering chariot like maneuvers on huge horses. Erik and Lisa are towers of muscles and strength —that musculature  is necessary when you have to control massive and powerful animals. “Gladius” is based in Las Vegas and performs in arenas throughout the United States and Canada. Erik is the son and Lisa is the daughter-in-law  of BSK’s sister and brother-in-law Noel and Yossi Martonovich  They live at their verdant Ocean Mist Farm on the Eastern shore of Prince Edward Island. Each summer, Eric and Lisa visit Ocean Mist Farm foa joyous two weeks of sea and equestrian fun –plus outstanding eating.  HG/BSK’s north shore oceanfront home is the site of another seafood extravaganza, The Ocean Mist feast featured an abundance of lobster (harvested in local waters). BSK’s feast was ragout of rice, sea scallops, clams (quahogs) and mussels, The tasty green sauce was composed of white wine, olive oil, and many herbs from BSK’s garden. Beer. Wine. Fabulous Eating.

While coming home to HG/BSK’s north shore Prince Edward Island home brought sea views, sunsets, doggies and BSK’s loving care, HG wishes to thank Montague Hospital. Tests showed no fractures( or other skull problems.) Still moderately bruised but reasonably attractive (at 95 this is a relative thing). Montague Hospital is pure PEI. Gentle, smiling, efficient medical staff that delivered periodic meds and procedures, dressed and undressed HG, and took care of intimate necessities. And, they seemed happy doing these tasks (some quite unpalatable).  Two of the outstanding  staffers were a woman, Angel (aptly named) and a male swallowing specialist with exuberant and very decorative moustaches. The world needs more folks like them. 

HG is back in HG/BSK’s north shore Prince Edward Island oceanfront home (panoramic sea views and blazing sunsets). Sweet, indeed. A note: if ever you need medical aid, go to Montague Hospital (in the Town of Montague, of course). The best caring and gentle professional staff that meets a patient’s needs with smiles and expertise. Nevertheless, it’s good to leave for home and jolly times, with BSK, love of HG’s life (just celebrated our 62nd wedding ann’y). Doggies Pip and Toby were glad to see HG  last night at the dining table enjoying a big bowl of chili prepared by ever thoughtful BSK. And, tonight The Wonder Woman prepared a creative supper, one that HG will always remember with gustatory pleasure. It was a quinoa salad of a number of fresh, local vegetables and topped with an abundance of grilled tuna (caught in local seas). Once more, BSK’s culinary timing was perfect. Ravishing tuna.

HG’s black eyes are moderating and the ancient geezer is–more or less–beginning to look better.  HG was examined by Dr. Penny Thomsen this morning  To be on the safe side, she suggested that HG spend a few days in the Montague Hospital. So, here is HG–hospitalized and under the gentle and competent medical staff of this Prince Edward Island institution. Today is Canada Day so some of the staff are absent. Not to worry. All is efficient–PEI spirit rules. Food is hospital food—healthy and tasteless. BSK is a blessing.—visiting with many good things—-yogurt, a smoothie, delicious carrot cake, Lindt chocolate  (plus toiletries, clothing,  etc.). BSK is invaluable—and the love of HG’s life.

Gourmand HG has joyfully dined on classic great meals—Lobster cocktail and prime sirloin steak at Christ Cella in New York; Sauteed clam bellies and shad/shad roe at Gage & Tollner in Brooklyn; Smoked salmon and mixed grill at the Connaught Restaurant in Londonl; Oysters and Dover sole at Le Dome in Paris. Add to “Great Meals” the lavish feast BSK produced last night at HG/BSK’s oceanfront home (panoramic sea views and sunsets) on Prince Edward Island.The fabulous supper began with a dozen oysters (meticulously shucked by Julio, the local seafood merchant and delivered in a little box snugly nestled on a bed of ice–a beautiful still life. One dozen oysters–six South Lakes and six Pickle Points. The South Lakes were lushly large with a great mouth feel. The Pickle Points were smaller with a subtle hint of brine. HG ate eight oysters and BSK ate four—both were transported to oyster heaven. Yes, the oysters were a tough act to follow but BSK managed to do it with ease and creativity. The main dish was composed of perfectly sauteed sea scallops covered in a sauce of finely chopped spinach enriched by a number of Indian spices. Lush fragrant dish (inspired by a David Tanis recipe).  The taste was so wonderful that HG wanted to retain it—and didn’t have the usual chocolate dessert. It’s good to live in a small.green, diverse, democracy like PEI and compete successfully with  international centers of fine dining.                                                                                                                                               

YOU SHUDDA SEEN THE OTHER GUY!!!! Just kidding. HG looks like HG has been in a ferocious fist fight, N0thing so dramatic.HG just slipped getting out of bed–tumbled. Not serious. BSK to the rescue.. Black eyes. Lump on forehead (it’s gone). Feeling fine, don’t worry!