HUNGRY GERALD

Don’t know whether they still exist–“Working Papers”. This document confirmed that you were at least 14 years old, thus making it legal to work at a job. In the Rockaway Beach of HG’s early teen years (Rockaway is where HG’s family summered), this law (to prevent child labor) was not observed by employers. HG began working at 13. First job (at the Woolworth store on B.116 Street)  was carrying and unpacking big (heavy) cartons from trucks. Hard, muscle building work.

Found easier work when HG was 14–shucking oysters and clams, cleaning shrimp at the Harbor Rest restaurant (perched at the edge of Jamaica Bay).  When working at Woolworth, HG ate lunch at the store’s restaurant counter–and HG’s favorite was fried fish cakes served with soft spaghetti in a pallid tomato sauce. Not a gourmet at 13, young HG relished every forkful. As the years rolled by, HG consumed hundreds of fish cakes in New York, Fire Island, London, Paris, Prince Edward Island and Nantucket. The best fish cakes were served at Nantucket’s Downy Flake eatery where they nestled in a lush egg sauce. Runner up fish cakes were the splendors cooked by BSK and gifted daughter Lesley R. Last night, BSK bought fish cakes at two prominent seafood stores and served them for dinner. They were expensive and awful—dry and tasteless. Obviously, fish cakes have to be cooked at home or eaten at restaurants–but never purchased at stores. Supper was saved from the fish cake disaster by BSK’s delectable pot of orzo and a melange of vegetables, herbs and spices in a lush sauce. Orzo to the rescue.

Yes, the SUPER BOWL made HG happy.  Eagles quarterback Jalen Hurts has been a long time HG favorite. Patrick Mahomes and Lamar Jackson are media favorites while Hurts has been undervalued. His performance against the Chiefs showed he can throw short and long with accuracy–and run for good gains. A quality quarterback. The defense was ferocious and smothering. Mahomes was lucky he got out of the game alive. The Chiefs defense concentrated on holding Saquon Barkley to short gains—but were unable to give Mahomes the coverage he needed. The food at HG/BSK’s Central Falls, RI, loft (with daughter Lesley R. and her husband Massimo R. joining  HG/BSK) was Southwestern  Fabulous Menudo (from Tuxpan Taqueria);BSK’s Texas chili ((no beans)—and plenty of toppings—cheese, chopped onions, salsas, oregano, sour cream.  Sam Adams beer and red wine. Doggies Toby and Pip got a few nibbles and many pats and belly rubs. A laugh filled day.

BSK has always been a splendid fish cook. HG/BSK now live in a spacious loft in Central Falls, RI. BSK’s fish suppliers are Tony’s Seafood Market (in nearby Seekonk,MA) and Fearless Fish (Providence) –plus Whole Foods (Providence). When at  HG/BSK’s oceanfront home on Prince Edward Island (a serene Canadian democracy) BSK’s source is nearby Julio’s Seafood. The good news is that BSK has scaled new heights in fish cooking. Last night’s supper was fried haddock (fish from Tony’s) accompanied by sublime grits and chopped spinach. The haddock was a revelation–not overcooked and every flake was lush and juicy. Best haddock ever. The same could be said of the sole (also from Tony’s). BSK cooked filets on a sheet pan in the oven. The fish rested on a melange of chopped oniôns, peppers and sliced potatoes. Best sole dish HG ever ate–better than any steamed or sauteed version. (Must admit the butter soaked Sole Meuniere at Le Dome in Paris is the emperor of sole dishes and priced for oligarchs). Since HG’s advanced age–95–and modest handicaps prevent HC from visiting Paris, the old guy will be joyous eating BSK’s delicious sole.

Yes, Lewis Carroll described HG/BSK’s soup suppers perfectly. A bowl of BSK soup, bread, cheese, and wine. Chocolate truffles for dessert. That describes many suppers in HG/BSK’s Central Falls, RI. loft. (Omit the truffles and that’s a typical supper in France. The word ‘supper’ is derived from the French word ‘soupe’). BSK makes many tasty soups. “Green Soup” is a favorite–Chicken broth and a melange of everything wilted and aged in the fridge mixed with herbs and spices and pureed in the food processor. A thrifty “clean out the fridge” delight. HG is fond of BSK’s Middle Eastern red lentil soup and holidays would not be complete without squash soup (originated by HG’s late sister, Beulah). A winter soup pleasure is chickpea soup from a Marcella Hazan recipe. When HG/BSK are summering at HG/BSK’s prince Edward Island oceanfront home, BSK makes a superlative sorrel soup with the vegetable (herb?) harvested from BSK’s garden.  HG recalls HG”s late Mom making a clear soup from sorrel leaves–“Schav”.  It was served icy cold. She also made a cold beet borscht which had a pink color when mixed with sour cream. A boiled potato was served with these summer refreshers. BSK has a repertoire of more than a dozen soups. However, when there are no BSK soups in the fridge, HG relies on these products:  Rao’s–Chicken Noodle and Wedding Soup are good choices. Amy’s–healthy ingredients and many flavors can be enhanced by a splash of olive oil. And, if there’s a Chinese eatery nearby you can’t go wrong with a container of Hot and Sour soup.

HG has two brilliant and beautiful daughters—Victoria Freeman (from HG’s first marriage) and Lesley Riva (from HG’s marriage to the love of HG’s life, Sharon Kent Freeman).  Victoria lives in New York with husband, Marc Meyer,  and they are busy, successful restaurateurs. Happily, Lesley lives in Riverside, RI, a modest drive from HG/BSK’s Central Falls loft. She is a big time communications director and her husband, Massimo, is a tenured professor at Brown and much honored in the USA and Italy for his books and academic career. Vicki made a one day visit to Riverside and it was a happy reunion with this warm and beautiful woman (HG can’t believe she’s 65–looks decades younger.)  Naturally, Lesley prepared a wonderful dinner of linguini in swordfish sauce followed by salad and lush local cheeses. (Vanilla ice cream dessert for HG). Excellent  white wine was drunk. Vicki told us Marc has written a book that is being published by an esteemed firm. HG will not reveal details until it is released but HG/BSK are very proud of Marc. The non-fiction book  is very timely. Marc is a trailblazing chef and restaurant executive, a skilled kickboxer, and an author–A Renaissance man.

HG/BSK’s Central Falls, RI, loft is flooded with light from big industrial windows and the pleasant illumination is present whether it’s sunny or cloudy outside. Adding to HG/BSK’s pleasure is omnipresent music. And, who are HG/BSK’s favorite artists? (The following are partial lists). Classical: YoYo Ma (of, course); Glen Gould, Pablo Casals, Andres Segovia, Jascha Heifetz, Gregor Piatigorsky, Jean-Pierre Rampal, Yehudi Menuhin, Alfred Brendel.  Jazz: Chet Baker (trumpet and vocals); Django Reinhardt, Stephan Grapelli, Fats Waller (piano and vocals); Gerry Mulligan, Antonio Carlos Jobim;  Stan Getz, Teddy Wilson, Benny Goodman, Keith Jarrett, Bill Evans, Art Farmer, Sonny Rollins, Lester Young, Miles Davis, Zoot Sims, Herbie Hancock: Vocals: Jackie and Roy; Billie  Holliday, Ella  Fitzgerald, Blossom Dearie, Johnny Hartman, Frank Sinatra, Tony Bennet, Pavarotti, Callas, Cecelia Bartoli. Vocal poetry: Leonard Cohen. Opera: Madame Butterfly.

No cooking for BSK this past weekend. Friday night BSK picked up Mexican food from Tuxpan Taqueria (close to HG/BSK’s Central Falls, RI, loft). Uneven food. Nasty enchiladas. Excellent crisp tortillas topped with refritos. Unusual (but good) pozole–big chunks of pork, al dente hominy. Saturday night, daughter Lesley and husband Massimo came for dinner at HG/BSK’s loft and brought the doggies, Toby and Pip. Lots of affectionate belly rubbing and patting. L. & M. live a 20-minute drive from the loft in Riverside, RI. They brought a wonderful Vietnamese feast–dumplings,  rice rolls, etc.–plus a fabulous big container of vegetable and tofu soup. Best of all, Massimo gave HG/BSK a copy of his just released book “Giochi d’Ombra” published by Einaudi, a distinguished company. (Massimo just returned from Italy where he was much honored for “Giochi d’Ombra” and his other literary and academic accomplishments). HG relished the  Vietnamese food–especially the soup which HG reserved half for Sunday lunch. Sunday was joyous for HG as HG was glued to the TV watching two favorite teams –Eagles and Chiefs–triumph. (They will meet in the Super Bowl–an exciting game is anticipated). Before the start of the Chiefs-Bills game, HG cooked for HG a big bowl of ramen noodles and tofu topped with sesame oil and sprinkled with garlic salt. Perfect eating before an epic Mahomes game.

HG was always a sports fan. In HG’s very young days, HG listened to NFL games on the radio. The little fellow admired the players with tough guy names—Bronko Nagurski, Tuffy Leemans, Bulldog Turner, Bruiser Kinard, etc. HG gloried in the skills of Sammy Baugh, Don Hutson, Ward Cuff and Mel Hein. HG’s active imagination made the radio as compelling as TV. Basketball stars were Jewish (plus some tall gentiles). Baseball players were Anglo-Saxon (Many of Irish background plus a sprinkling of Italian-Americans). It was a white, white sports world. No Black Americans (except in boxing). Over the years, HG has welcomed the dominance of Black athletes. Yesteryear’s lily white teams would be overwhelmed  by today’s Black athletes (it would be laughable in the case of basketball which is a predominantly Black sport with the exception of some gifted Europeans). Football (college and professional) has a majority of Black players. For years the only position that was wholly White was quarterback. No more (Patrick Mahomes, Jayden Daniels (the Washington Commanders rookie sensation), Jalen Hurts, Lamar Jackson are champs). Baseball, since pioneer Jackie Robinson, has many North/South American/Caribbean Black players (and now, some Japanese). Even NHL hockey has a Black player. It is a more skilled, exciting sports world since the Black ascendancy.

Bell & Evans is the best chicken brand. No one tops it for juicy, flavorful chickens. Market Basket, a supermarket in nearby Attleboro, MA, carries a full line of B & E birds (as well as all Goya products plus good sushi and sashimi). BSK bought a package of B & E Lollipop Drumsticks. These little drumsticks are probably intended to be cooked as a meatier alternative to Buffalo Chicken Wings. BSK had another idea–chopped a melange of vegetables (yellow beets, broccolini, peppers, onions and garlic), placed the lollipops atop them in a baking pan; gave the ingredients a big hit of olive oil, lemon juice, cumin and other spices. Baked it to juicy perfection.  Another wondrous BSK supper—and enough leftovers for another supper..

HG eats well in HG/BSK’s Central Falls, RI, loft.  All credit goes to BSK, an inventive home cook who  creates delicious suppers handicapped old (95) HG can eat and enjoy.

When HG/BSK lived in New York and New Jersey, a cold weather staple was a steaming bowl of ground beef chili utilizing a Wick Fowler flavor mix. HG/BSK moved to Colorado and New Mexico 40 years ago, and BSK created many varieties (goodbye, Wick Fowler) of chili dishes–ranging  from traditional “bowl o’ red” to pork stews.  BSK’s efforts in Rhode Island (moved there two years ago) are aided by the wide range of Mexican spices, cheeses, frozen chilis, etc. available in Providence/Pawtucket supermarkets. Mexican immigration is the reason. Last night, the Central Falls, RI, streets were icy but all was warm and comfy in HG/BSK’s loft. Supper was BSK’s superlative pork green chili stew.  The ingredients: Pork butt cut into chunks; Hatch green chilis; onions, garlic, chicken broth, salt & pepper, cumin, tomatoes, potatoes, Mexican oregano, cilantro (stems and greens). The mix got a long simmer culminating in gustatory pleasure. No beer  and tequila (which are traditional) available, so HG/BSK drank red wine, a splendid substitute.