HUNGRY GERALD

In a recent post about solitude on the beach in front of HG/BSK’s Prince Edward Island home, HG was guilty (not for the first time) of overstatement. Yes, there are no humans within sight (except for an occasional fishing boat on the horizon) and, thankfully, no autos and their noise and fumes. But, HG is not alone. Toby, The Wonder Dog, is HG’s companion. Toby likes to splash in the sea, race along the bluffs and sniff seaweed, crab shells, etc.. Tiny plover walk the shore, moving swiftly on their skinny legs. Gulls, cormorants and majestic herons are a constant presence. Osprey hover in one spot like helicopters and then dive straight down to snap up their prey. Harrier hawks make an appearance in the afternoon. When HG swims, HG often sees small lobsters scuttling about the bottom. Happily, mosquitoes and flies seem to have abandoned the beach paradise this season.

Sunday, August 21, has been designated Senior Citizens Day. Ouch. HG hates this smarmy euphemism. (HG presumes SC Day, like all special “days”, has been created by corporate interests and that manufacturers of canes, walkers, incontinence underwear, laxatives are probably sponsors of this ludicrous promotional “day”.) HG will be 87 in November (hopefully). HG prefers being called “old”, “old guy”, “old fogey.” Or, if you prefer, “geezer” or “old fart.” The euphonious Yiddish “alteh cocker” is a pleasant, irreverent way to refer to HG.

Sad news. Fyvush Finkel, 93, is dead. Finkel was one of the last of the true Yiddish theater stalwarts — as well as an actor on Broadway, in the movies and on television. Played many roles in “Fiddler On The Roof,” from its Broadway debut in 1964 until it closed in 1972. “Fiddler” kept Fyvush in funds. When it closed, Fyvush had a long run as a “cantankerous lawyer” (as described in his NY Times obituary), in “Picket Fences”, the 1990s TV series. Finkel was the embodiment of “Yiddishkeit” (Yiddish speaking Jewishness). A gifted comedian and storyteller, Fyvush performed before any audience (big and small) that had an affection for “mamalushen” (Yiddish–the mother tongue). He appeared at scores of Florida condominiums and at the few remaining old fashioned hotels in the Catskill Mountains. You can capture some of the essence of Fyvush (and his Jewish waiter jokes) by reading his obit in the Aug. 15, 2016 NY Times and in HG’s’ post, “The Jewish Waiter R.I.P.”, Sept. 25, 2014.

Brilliant Daughter Lesley R. continues to demonstrate her superior culinary chops. Last night there was dinner with Charlottetown friends Neb and Silva. He is a dean at PEI’s university and she is an architect (designed HG/BSK’s oceanfront home). Talented and entertaining couple. Lesley and BSK prepared a variety of “toasts” to accompany wine for the group and stronger spirits for HG. Slices of John the Baker’s baguette (Cardigan Farmer’s Market) were bedecked with anchovies and roast peppers; smoked mackerel with capers and sour cream; mushrooms and truffle cream. Lesley also made her signature shrimp salad using the very tasty Newfoundland cold water shrimp from By the Bay Fish Mart. A great start. Nice preface to the main dish: Lesley’s extraordinary fish sauce composed of fresh halibut (now in season), olive oil, onions, fennel, garlic, white wine, tomatoes and lots of herbs. Served over Calamare, a unique Italian pasta with a shape that mimics calamari rings (thus, the name). Many layers of flavor. It is a dish HG could eat every summer night. For dessert, Lesley baked a fruit cobbler using sour cherries (from Ocean Mist Farm) and blueberries from the field adjacent to HG/BSK’s home. The kitchen Viking oven isn’t functioning so Lesley baked the cobbler in the tabletop toaster/oven. Turned out fine. Flanked by generous amounts of vanilla ice cream it proved a fitting climax to a delightful dinner.

Warm, sunny days (with a hint of sea breeze) on Prince Edward Island give HG a preview of his eventual destination: Heaven. HG/BSK have been walking along the shore, splashing in the the water (The sea is warming up) and adding to the family’s ever growing collection of beach glass. HG’s current beach reading is The Yid, a funny, bitter, surreal novel by Paul Goldberg, a Russian emigre. (SJ gets the book when HG finishes). Days have ended with hot, outdoor showers. Cocktail of the week has been an HG invention: one third gin, two thirds dry vermouth, a few drops of Boker’s Bitters. (HG has done a previous post, “A BITTER DISCOVERY”, about magical Boker’s, created in 1828 New York). While drinking, HG has been listening to Pierre Fournier, the suave cellist, playing unaccompanied Bach suites. (Son in law Profesore Massimo R. introduced HG/BSK to Fournier). Dinner (BSK made enough for two nights) has been an Indian eggplant and green onion curry from Vikram Vij’s cookbook. HG cooked Garafalo orzo (Garafolo is world’s best packaged pasta), mixed it with a can of Indian black lentils and enhanced the dish with Garam Masala spice. A cooling salad of cucumber, radish, lemon juice, olive oil and a touch of the Middle East: Greek yogurt dusted with Zaatar. Delicious cross cultural dining.

The Prince Edward Island tourism folk are trying to entice foodies to visit. They are calling PEI “The Food Island” and pointing out that after a sunny day of biking, beach walking and swimming, much good food awaits. Yes, PEI oysters are great; mussels are renowned; fresh sea scallops, clams (hard and soft shell) abound;fishing boats pull into Naufrage Harbor (a few miles from HG/BSK’s oceanfront home), laden with cod, hake, haddock, mackerel and sole. There’s superb tuna during its season. (Alas, the majority is shipped to Japan). A score of boats pluck lobsters from traps a few hundred yards from HG/BSK’s shore. (June is the season. After that, lobster arrive daily from Nova Scotia). Excellent organic lamb, beef and free range chicken is raised on PEI. There is tasty pork, ham, bacon and sausages produced from local pigs. Local cheese makers and bakers are offering world class products. Smoked salmon and peppered smoked mackerel are Island specialties. The characteristic red soil is famous for potatoes and the variety of local greens, lettuces, herbs, etc. is vast. Blueberries, strawberries, tomatoes and corn will soon be harvested. (HG/BSK eagerly await). Local shops display scores of natural jams and jellies plus outstanding mustard pickles. The restaurant scene is improving. Creative young people are opening places and in the PEI capital, Charlotteown, there are good Vietnamese, sushi and Indian restaurants. HG is yet to try the dim sum being offered at a little Szechuan bistro. Happily, excellent beer and ale, Gahan’s, is brewed locally. Myriad View distills fine gin, vodka, pastis and whiskey. The culinary abundance has made HG/BSK confirmed locavores. HG/SK’s son-in-law Marc Meyer, the renowned New York chef (Cookshop, Hundred Acres, Rosie’s, Vic’s) has been a pioneer in the farm-to-table movement. HG/BSK are following Marc’s lead.

Been windy, rainy and cold on Prince Edward Island. Beautiful vistas of whitecaps. Invigorating salt air. But, Br-r-r-r. Big time turnaround today. Sun. Blue skies. Summer time. HG/BSK visited the Charlottetown Farmers Market. Much improved and expanded. Big seafood counter with young guys shucking oysters, making lobster rolls, grilled scallops wrapped in bacon. Lots of other good things including lobster quiche. Of course, The Gouda Lady is selling her incomparable cumin and fenugreek gouda plus other cheeses. The Taylor’s group is doing brisk business selling a variety of grilled sausages topped with mustard relish or fried onions or sauerkraut. BSK picked up some of their organic chopped pork and Black Forest ham. BSK’s favorite veggie man had sugar snap peas, mushrooms and pea shoots. HG stood between two stands. One dispensing Chinese chicken egg rolls and the other freshly made pierogis, stuffed with mashed potatoes and covered in sour cream. A quandary. HG chose the pierogi, the best ever. Then, it was off to the beach in front of HG/BSK’s oceanfront home. Toby, The Wonder Dog, was in ecstasy. He frolicked in the sea, rolled in the sand, checked out the remains of washed up lobsters. Pooch heaven. HG/BSK walked, waded, picked up beach glass for the family’s vast collection. HG absorbed much sun while reading Adam Gopnik, HG’s favorites essayist. Hot shower (outdoors). Vodka and Aperol before dinner (Ma Po Tofu, utilizing Taylor’s pork). Drank splendid Gahan’s PEI ale. After dinner, drank Bagaco, a local marc, while watching the long lingering sunset (it sets until 10 PM) and listening to Scarlatti (as interpreted by Neville Marriner and the St.John’s in the Field chamber orchestra; Jessye Norman; Blossom Dearie. A perfect day.

Chong Qing House in Seekonk, Mass., is a quick ten minute drive from the Riva family residence in Riverside, R.I.. It is a small Chinese restaurant occupying a space in a nondescript strip mall. Blink and you’d miss it. That would be a misfortune if you are a fan of authentic Szechuan and Hunan food. HG likes it better than any Szechuan-Hunan restaurant in New York or Vancouver. (In the absence of a trip to Hong Kong, Taiwan and the Chinese mainland, these cities have been HG’s ideal of fiery Chinese food heaven. Oddly, tiny Seekonk has displaced these metropolises in HG’s dreams of Szechuan-Hunan). Today, granddaughters Arianna and Sofia R. joined HG at Chong Quing for a festive, fiery luncheon. As usual, HG over-ordered: Spicy Lamb in Casserole (two red peppercorns denoting level of heat); Salt and Pepper Shrimp (This was the best ever version of the dish. Juicy shrimp delicately breaded and served on a bed of crispy rice noodles dotted with diced scallions. No red peppercorn designation); Shredded pork with smoked bean curd (no peppercorns); Sour String Beans with minced pork (no peppercorns); Steamed Pork Dumplings (no peppercorns). Despite the lack of peppercorn designations, every dish (except the dumplings) packed loads of tongue tingling heat. HG wanted some fish dishes but his companions are not big fish fans. Heat didn’t overwhelm the authentic .savory flavors. The only dish on the extensive menu that garnered four peppercorns was Wild Pepper Fried Frog. HG will pass on that one. HG is adventurous but not brave enough to try these delicacies: Sauteed Bullfrog with Chili Sauce; Marinated Pig Feet Shanghai Style; Spicy Pig Intestine in Casserole. HG could not figure out two dishes: Chong Qing Stew The Cock; Mixed Meat Chaff with Chong Qing Style Spicy Dried Chili. Hot stuff. Both rate three peppercorns.

BSK’s birthday was a few days ago and HG/BSK celebrated with an improbable, totally crazy, insanely happy dinner celebration. The place was the bar of the Holiday Inn Conference Center and Hotel near Allentown, PA. The dinner marked the near end of HG/BSK’s cross county voyage. For her birthday, HG presented BSK with an array of gifts: Thingumajigs, folderol and tchachkes. They were well received. Dinner consisted of glasses of Chardonnay (meh), Cabernet (very drinkable); Seared, rare Ahi tuna (passable) ; fried calamari with a wasabi sauce (quite good). The happy pair then shared a big platter of strip steak, mashed potatoes and cauliflower/broccoli. The steak presented a problem: It was cooked perfectly. Seared nicely. Cooked medium rare (on the rare side) as requested. BSK sliced the steak. That is, BSK tried to slice the steak. The energetic lady sawed away without much result. HG sawed. Yielded a few rosy slices. They looked good; however, they were tougher than shoe leather. Tougher than an IRS special agent.(Okay, be HG’s guest and choose a simile). Meanwhile, a dozen TV screens were playing events ranging from X-Games to slasher and vampire movies, Strobe lights were flashing overhead. Heavy metal was blasting from mega-speakers. The combination of the steak and the scene was so over the top ludicrous that HG/BSK shook with laughter. It was one of the happiest birthday dinners ever. Toby, The Wonder Dog, was treated to a chunk of the steak. Not too tough for the little guy. Toby loved it. HG/BSK finished the evening with Reese’s Peanut Butter Cups and a Hershey’s Chocolate Almond Bar. Perfect accompaniment to Spanish Lorca Monastrelli red wine.

HG/BSK are luxuriating in a La Quinta hotel on highway I-55 In Collinsville, IL, just a few miles east of St.Louis. Have completed half of the 2,100 mile trip to Providence. The road amenities in the United States continue to delight HG/BSK. La Quinta is the favorite road lodging. Big, clean rooms. Comfy beds. Flat screen TV. Hot shower with good water pressure and lots of fluffy towels. WiFi, of course. Ice maker just a few steps down the hall. Civilized living at a modest price (Free breakfast, too). This a far cry from the hotel accommodations in France and Italy. Tiny rooms. Big prices. Inferior plumbing. Plus, a free, ample supply of cockroaches. That’s why HG/BSK always rent apartments when abroad. Another great American road classic is Waffle House. Always a joy. Today, HG lunched on some savory high cal stuff: Two buttery, softly scrambled (as requested) eggs; greaseless and crisp hash browns topped with fried onions; bowl of grits; toast; jam, orange juice; a few cups of coffee. Weight watcher BSK had a salad topped with grilled chicken. BSK lauded the chicken as flavorful and juicy plus the salad was dressed with a pleasant vinaigrette. Drank unsweetened ice tea. (In mid-America and the South, ice tea is served unsweetened or sweetened. The sweetened is cloying.) Next La Quinta visit is tomorrow night in Columbus, Ohio. Midpoint between St.Louis and Columbus is Indianapolis, home of Shapiro’s Jewish Delicatessen. Looking forward to an old fashioned heartburn.