HUNGRY GERALD

The Freeman family from Japan has arrived in Prince Edward Island–weary after a lengthy flight from Japan and a tedious layover in Toronto. The arrival at HG/BSK’s oceanfront home was 2AM.  Lesley, Massimo, Sofia R. were awake to greet them (Plus HG/BSK). SJ and wife, Maiko, looked great and  seemed to retain much energy (The duo own and run Freeman Shokudo, a Tokyo izakaya). Teru has become a graceful young woman, beautiful as ever. Haru is a bit of a shocker.  A kid no more. He’s now a tall man (If not six feet, he’s close). A handsome, amiable fellow. As expected, Pip, the intelligent female dog, and Toby, The Wonder Dog, greeted  the arrivals with an excited crescendo of woof-woof-woof-woof. Overjoyed–an understatement of HG/BSK’s feelings. Jolly times are anticipated.

Last night, BSK created a lush “Pasta con le Sarde” (Sardine pasta). It brought back the exhilarating experiences HG/BSK had in the breathtaking Sicilian town of Taormina. Fabulous sea views. Fabulous food. (Check HG archive Feb 10, 2021 for a sardine pasta recipe and Taormina appreciation). This has been a week of BSK seafood delights. Some of the dishes: Super fresh, just harvested , steamed soft shell clams and mussels in a savory broth; Pan fried cod with vegetables and Legal Sea Foods Chipotle Tartar sauce; Sheet pan hake smothered in chopped vegetables and flanked by tiny Prince Edward Island potatoes; Oven broiled salmon in sorrel sauce with a buttery sweet potato; fried haddock with hash browns. HG enjoys being a pescatarian.

When HG/BSK lived in Montclair, NJ. many decades ago, HG’s breakfast was numerous cups of black coffee, Marlboro cigarettes. HG read the New York Times (pre computer days). HG commuted to HG’s New York office by express bus–destination Port Authority Bus Terminal. Upon arrival, HG consumed a juicy hot dog with sauerkraut at the Terminal’s lunch counter. (Bus ride sharpened appetite). When the office moved to New Jersey, HG stopped at the Garden State convenience store for a carton of their excellent cinnamon donuts–consumed at the office with more black coffee (And, more Marlboros, of course). Coffee-and-cigarettes was HG’s breakfast since age 14 (Had a late morning snack of a pizza slice). As you have surmised, this was not a healthy, nutritious start to the day. HG hasn’t smoked in 32 years. Thanks to BSK, HG has become addicted to super yummy, nutritious breakfasts. BSK lays out nine vitamins for HG and HG complements these with six obligatory medications. HG swallows them with a fabulous smoothie created by BSK (Ingredients include pears and strawberries). Pure goodness. Then HG takes over: Slices strawberries and adds them to a bowl with scoops of yogurt and a big splash of pure Canadian maple syrup. Beverages are water and cafe au lait. Reads the Times online. Hey, HG is 93 and wants more years–and the greedy guy wants more super breakfasts.

First group of family members (more will be on the way) have arrived on Prince Edward Island. Gifted daughter Lesley R.; her husband, brilliant Profesore Massimo; granddaughter Sofia, big time scholar and a startling beauty. Also arriving was Pip, the sweet,  intelligent female dog. Much glee from Toby, The Wonder Dog, upon seeing his favorite doggie companion. HG/BSK are–and this an understatement—very, very happy. The R. group arrived at dinner time and devoured BSK’s version of Spanish Paella (See a previous post for the recipe).  The next night there was a big pot of mussels in the broth. Thoughtful Lesley cooked spaghettini for HG. Heavenly mixed with the mussels and broth (With a generous shot of hot sauce). HG drank a pleasant Rose’ to accompany. Next course was cheese—aged Parmigiano and Gorgonzola Dolce. Fig jam and many glasses of red Pinot Noir. For HG, a nightcap of Jack Daniel’s with a bit of Angostura Bitters. Much joy. Viva famiglia!!

Relying on BSK’s Indian recipe list, BSK cooked a lush and sumptuous cauliflower curry last night. It was served over rice with a side dish of cooling raita. HG added heated baingan bharta (Indian mashed eggplant.)  Picante!! Much spicier than previously cooked baingan bharta. Sensational dinner. It led to vegetarian contemplation by HG. Indian vegetable cooking could make HG a vegetarian. HG recalls, with pleasure, being presented at a Vancouver, BC, restaurant with a large metal dish topped with small metal bowls containing food. There was okra, dal, eggplant, peppers and onions–and more. The accompaniment was dosas (with a broth to dip them in) and chutneys. The drink was chai. Wonderful eating. If confined to Indian veggie cuisine, HG could become a vegetarian. HG’s health (and the longevity of animals, fowl and fish) would be altered for the better. More dal, please!!

Some years ago, HG/BSK visited Madrid and exulted in the fabulous art museums (Goya, Velasquez, El Greco and all of the other Spanish greats plus Picasso’s Guernica); Scenic parks; Regal architecture and, of course, the food. Wondrous hams. Quick sauteed pimientons el padron (Sometimes you swallow a super hot pepper. Picante, indeed!!). Shrimp in garlic sauce. Fried fish with salsa verde. Tender octopus cooked in many ways, all tasty. And, the best dish of all–Paella, the great combination of rice, seafood, chicken, sausage, and vegetables  BSK has followed Spanish recipes for the dish and it has been okay, but not great. Tonight, however, BSK relied on a Jacques Pepin recipe (with some creative  BSK tweaks) and the BSK paella was the best HG ever tasted (Even better than Madrid). BSK Paella had lots of tasty ingredients—chicken, chorizo sausage, sea scallops, shrimp, vegetables nestled in tender rice enriched with a variety of spices. HG thought there would be leftover Paella for dinner next night. Nope. HG/BSK had many portions and only a wee scoop was left for BSK’s lunch. BSK will make the dish again and will add calamari. Oh, my!!

On alternate Prince Edward Island weeks, HG/BSK dine with BSK’s sister, Noel, and her husband, Yossi, at their verdant Ocean Mist Farm (near Panmure Island) –a showcase for N. and Y’s construction and agricultural skills and creativity. HG/BSK arrived for an Ocean Mist dinner on a warm and humid night. The meal was in the cool and comfy kitchen. Glasses of chilled white wine provided instant joy–the first of many. Main dish was Noel’s fabulous spaghetti with pesto. Perfect food for a summer night. The pesto was full of basil pungency and fragrance. The pasta had a sublime texture. In a bow to Italy, BSK brought a bottle of red Montepulciano d’Abruzzo. Flavor bomb.  Big tossed green salad (from Yossi’s vegetable garden).On to desserts. Noel made an old time treat–tapioca pudding. Excellent butter tarts–and for HG, ice cream topped with Ocean Mist just picked strawberries. Yossi had a special treat for HG–a shot glass of apple fragrant PEI moonshine. Smooth and stimulating. HG concluded  the festivities with modest sips of Jack Daniel’s.  To take back to HG/BSK’s north shore oceanfront home: Tiny Yossi potatoes (swell spuds) and garlic scapes. Life can’t be better than this. A zillion thanks, Noel and Yossi.

There was a time when HG relished super dry Martinis (Gin or vodka). No more. A Martini causes instantaneous drunkenness (or slumber). Pre dinner choice is now a Negroni, a gift from Italy. This is the way HG makes it (On the rocks, of course): A modest amount of bourbon, larger amount of sweet vermouth, healthy splash of Aperol. (No slice of orange or lemon. As a sturdy drinker once put it: Don’t want a salad in a glass). Made a discovery recently. Aperol has much less alcohol than the Campari HG has used for years. Keeps HG reasonably sober–nice color and it tastes good. Live and learn.

There are two classic Prince Edward Island dishes loved by all–tourists, natives, and summer home owners. (HG/BSK spend four–or five–months at HG/BSK’s oceanfront home enjoying sea breezes, shore walks and world’s best seafood). These two food classics are fish  and chips; steamed mussels in savory broth. Last night, BSK prepared  unique fish and chips. No chips–instead there were first of season, mineral rich, boiled small potatoes. BSK showered them with a dusting of fresh dill and a spray of Sicilian extra virgin olive oil plus sea salt and ground pepper. Spud heaven. The fish was haddock and BSK dipped the filets in beaten egg and then a fish fry mixture. They went into sizzling oil and brought to a perfect crisp. Cole slaw, hot sauce, Legal Sea Food tartar sauce, lemon quarters, and an avocado-scallion-cherry tomato salad were on the table. Happy classic PEI dinner. HG looks forward to the mussels.

BSK bought two thick salmon filets at Julio’s Seafood in St. Peters (Few minutes drive from HG/BSK’s Prince Edward Island oceanfront home). No, the salmon wasn’t wild–farm raised in Nova Scotia. Fresh and flavorful. HG likes salmon cooked medium rare. (It continues cooking after being removed from the pan). Last night BSK dazzled HG with salmon gently cooked to silky, juicy perfection. Translucent. The fish was smothered in BSK’s sorrel sauce. Yummalicious!! Better yet, the dish contained sauteed fennel slices and half a roasted sweet potato (Fabulous with HG’s exuberant amount of butter and sea salt). HG drank much BSK-selected pinot noir and contemplated good fortune. BSK, the love of HG”s life, is a very talented cook and sommelier. (BSK’s skills, abilities and capacity for loving care are boundless).