HUNGRY GERALD

Yes, HG/BSK are in self imposed quarantine at HG/BSK’s New Mexico home. This is in response to the coronavirus emergency declared by New Mexico’s Governor. HG/BSK are finding the quarantine quite pleasant. Accompanied by Toby, The Wonder Dog (immune to the virus), there are pleasant strolls on HG/BSK’s scenic five acres of meadows, orchards and gardens (daffodils have made an abundant appearance and forsythia has begun to flower). Prescient BSK stocked up on toilet paper and paper towels at Sam’s Club. Lots of food in the freezer and pantry. Last night there was a wonderful Chinese stir fry of ground pork and vegetables. The night before, there was a down-home Jewish dish of egg barley and orzo with fried onions and mushrooms. Topped with sour cream (by HG) and crumbled Israeli feta cheese (by BSK). An Asian spicy red lentil soup for tonight and thick pork chops tomorrow. The wine room (designed and stocked by sommelier BSK) is full of good bottles. Splendid dining and drinking habits are being maintained. Much swimming and exercising in HG/BSK’s pool house. The lap pool is heated to a comfy 89 degrees. BSK keeps busy making pottery art in the BSK studio. HG, writes, reads and thinks in HG’s office. Only anxiety is the sharp downward curve of HG/BSK’s conservative preferred stock portfolio. However, HG/BSK believes that government and bank financial measures will create an upturn. So, in the meantime, HG/BSK are staying healthy (knock wood). As the wise and wily Hyman Roth character said to Michael Corleone in “Godfather Two”: “Michael, Good health. The most important thing !! “.

HG/BSK have not been alone during this week of coronavirus threat and stock market disaster. BSK’s sister, Noel, and husband, Yossi Martonovich, stopped by for a four-day visit to New Mexico (and HG/BSK’s casita) on their way from Las Vegas to Prince Edward Island. Joy. HG has written often about their Ocean Mist Farm on PEI. A verdant paradise. Raspberries. Blueberries. Grapevines. Apple and cherry trees. And, the ultimate kitchen garden: Mineral-rich potatoes; lettuce; radishes; carrots; corn; pumpkins and more. Much more. Since both are professional equestrian trainers, there are horses, of course. Plus sheep. Not sure if they still have pigs. Noel and Yossi share generously with lucky HG/BSK their produce and meat. During their stay, Yossi cut many fireplace logs from tree branches. Made sure HG/BSK will stay warm during chill early spring nights. Lots of happy dining during the visit. BSK prepared festive meals of spatchcocked roast chicken; Vietnamese pho; cod, PEI mussel and clam chowder; butterflied New Zealand boneless leg of lamb. And, after N & Y left, Rob and Patti Reuteman stopped by for breakfast (they were on their way to the hot springs in Ojo Caliente). For some years before The Rocky Mountain News closed, Rob was the talented business and financial editor of the paper. He made the business/financial section the liveliest and most informative section of the newspaper. As a freelance, he was the major source of news for national media on the revolutionary, impact of Colorado’s legalization of Cannabis. He will soon retire from a distinguished second career as an instructor of business journalism and news writing at Colorado State University in Ft. Collins. Rob and Patti gifted HG/BSK with a lush bottle of Old Vine Bogle Zinfandel. Toasted the lovely couple last night with many glasses of the vintage.

HG/BSK may be landlocked in New Mexico, but surprisingly good fish (and Prince Edward Island mussels) can be found at Whole Foods in Santa Fe. Petrale sole is the big winner and the Atlantic cod and “Dover” sole are quite good. Yesterday, BSK scored a thick piece of very fresh swordfish. HG cooked it for dinner using a variation of Jamie Oliver’s Italian recipe. HG cut the swordfish into three horizontal and slender slices. HG cooked the fish on the range in a mix of two-thirds olive oil and one third lemon juice mixed with chopped parsley, mint and garlic. Plus a sprinkle of capers. Quick-cooking to keep the fish firm and juicy. Dusting of lemon zest and a pat of butter. Voila!! A superb fish meal. Served on a bed of buttered orzo and flanked by steamed asparagus. (Ultimate seafood meals will be at HG/BSK’s oceanfront summer home on Canada’s Prince Edward Island. In a few months HG will be shucking scores of oysters, feasting on local sea scallops, mussels, lobsters and more).

When it comes to food and drink, HG is a true multi-cultural internationalist. Witness yesterday’s pleasures. Lunch was Chinese: Congee (rice porridge with mushrooms). Pre-dinner cocktail was Mexican: Tequila, Agave nectar, lemon juice. Dinner was Vietnamese-Thai (BSK’s inventive variation on Vietnamese pho enriched with shredded chicken from a leftover spatchcocked bird and Thai rice noodles). Drank Nero d’Avola wine from Italy. Dessert was Franco-American: Chestnut puree from France topped with supermarket Reddi-Whip. After dinner drink was All-American: Kentucky bourbon whiskey.

Nothing is more flavorless than un-seasoned, raw ground chicken. However, it is the basis of a great soup cooked by BSK last night. The inspiration was the Thai soup, tom kha gai. BSK did a lot of chopping and grating (ginger, garlic, cilantro, jalapeno pepper). Mixed the ground chicken with these ingredients plus fish sauce and salt. Then, BSK formed the mix into small balls and then browned them on all sides. These were placed on the side, as BSK prepared the soup: ginger, garlic, peppers, and cilantro were sauteed until soft. Chicken broth, coconut milk and fish sauce were then added and heated to a lazy boil. Chicken balls went back into the pot and the soup simmered for ten minutes more. With the heat turned off, a handful of baby spinach and lime juice was added, The soup was served over bowls of rice and garnished with chopped cilantro and a lime wedge. Great dish (when BSK makes it again, HG will help with the chopping and grating). This dish was suggested by Gifted Daughter Lesley R. who told BSK that BSK would love it despite BSK’s antipathy toward coconut. Lesley was right. The dish demolished BSK’s coconut milk distaste. Meanwhile, Rhode Island has its first case of coronavirus. As communication director of the state’s largest health care provider, Lesley is busier than ever in responding to media inquiries, etc., etc. HG/BSK are confident she’ll cope.

BSK explored the refrigerator and found cauliflower, feta cheese, blue cheese, grated parmesan, chicken stock, herbs. BSK smeared cauliflower florets with a mixture of olive oil and crushed garlic. They went into the oven for a quick bake and brown. Adding the cauliflower to the other refrigerator finds, BSK constructed a cheesy, creamy, herbaceous sauce. Poured over Rao’s Spaghetti (a very good brand) it was a delightful pasta dinner. (Heat-loving HG used many red pepper flakes ). Even though HG/BSK had ample seconds, there was plenty of sauced pasta left over. So, for lunch the next day, BSK beat some eggs and added them to the pasta. And, that’s how a lovely frittata was born.

HG loves Asian food and, happily, BSK has become an expert in cooking some Japanese, Indian, Chinese, Vietnamese and Korean dishes. A few nights ago, BSK cut up some chicken thighs and pan-fried them in a mix of Korean chili paste, Korean chile flakes, onions, and garlic. A fiery and flavorful dish that was very welcome on a cold night. The next night BSK made a dish inspired by her daughter in law, Exquisite Maiko. HG/BSK are fortunate. When Maiko is on Prince Edward Island (HG/BSK’s oceanfront summer paradise), she takes advantage of wonderful seafood and produces exemplary sashimi, tempura, home-made gyoza and other delicacies. Maiko steams sole filets over a bed of spinach and bok choy in a broth enriched with dashi, bonito flakes, onions, garlic and a splash of sake. BSK duplicated the sole dish (with some variations). What made it wonderful (besides BSK’s skills and Maiko’s inspiration) were the thick, firm Pacific sole filets. BSK is very assertive at the Whole Foods fish counter and makes sure every fish, scallop and mussel she orders is as perfect as can be obtained in a landlocked, high desert city. BSK accompanied the sole treat with fluffy rice. Leftover rice was converted into a lush pot of mushroom congee, a breakfast and lunch treat for HG. And, then last night BSK made a steaming pot of comfort: BSK’s improvisation on Vietnamese pho. It involved chicken broth enriched with pho powder, shredded poached chicken, baby spinach, mushrooms, carrot shreds, tofu, garlic, ginger and more. Plus lots of slightly al dente broad rice noodles. Another cold night treat.