HUNGRY GERALD

X-rays on Prince Edward Island and Santa Fe revealed a spot on HG’s lung. Susan P., HG’s pulmonary doctor in Santa Fe, directed HG to a CT-Scan at Santa Fe Imaging. As someone who was a heavy smoker from the age of 13 to 63 (smoking ceased due to throat cancer and miracle surgery plus a year long recuperation), HG approached the procedure with some foreboding. Certainly, lung cancer was a probability despite HG being smoke free for some 26 years. (Praying that SJ is cured of nicotine addiction). Results came in today after one week of waiting. Happy news. Spot was a scar from a previous bout of pneumonia. No sign of cancer. Celebration lunch with pal Robert C., an HG contemporary (almost) with years of colorful experience as journalist, publisher, columnist, US Senatorial press secretary, communications expert. Off to El Parasol. Big bowl of green chile menudo for HG and a giant carne adovado burrito smothered in green chile for Robert. Norte Nuevo Mexico pleasures. Tonight, HG plans to drink some potato vodka (has ignored the stuff for some weeks), make a pot of beef broth Pho filled with udon noodles, bok choi, mushrooms, onions, herbs, sesame oil and fiery chile oil. Will watch “Better Call Saul” on Netflix (no ads). HG has much to be thankful for. Of course, HG’s principal blessing is the love of HG’s life, BSK. The wonderful woman spent the week waiting for CT-Scan results offering HG reassurance, warmth and love.

Yes, New Mexico is landlocked and Santa Fe County (where HG/BSK live) is far, far from any sea. However, Whole Foods does manage to sell very fresh seafood. There are Prince Edward Island mussels, soft shell crabs from Chesapeake Bay (plus oysters), Salmon from Alaska and Northwest USA, Petrale sole from the Pacific Ocean. And, much more. Ah, the wonders of jet planes. Not cheap. But, fresh fish never is (except on PEI). Last night BSK picked up an on-sale tin of shucked oysters at WF. Canny BSK figured the bargain oysters were stocked because folks like to add them to their Thanksgiving stuffing. BSK rolled the oysters in salt-and peppered corn meal and gave them a swift fry. With a sprinkle of sea salt and a squeeze of lemon they were a joy. Main dish was Petrale sole. HG fried five lovely filets in a mix of canola oil, butter and lemon juice. BSK made two side dishes: baby spinach sauteed with ginger and garlic; unadorned small boiled potatoes. Drank Provencal Rose’ with the oysters. Switched to Georges Duboeuf 2018 Beaujolais Noveau with the fish. Best Beaujolais Nouveau in years, truly fresh and sprightly.

HG/BSK’s freezer is filled to the bursting point. BSK will remedy this situation by planning a range of dinners utilizing the many products stored there. A few nights ago, BSK found some frozen scallops and made a wonderful sauce of cherry tomatoes, olive oil, garlic and anchovies. Quickly sauteed the scallops until lightly browned. Mixed them with the sauce and served the lush melange over linguine. Last night, pork meat and roasted chile peppers (both hot and mild) emerged from the chill. Augmented with a bit of chopped pork from Pojoaque Super Market, the meat went into the Instant Pot with potatoes, onions, chile powder, tomato paste, cumin, Goya Adobe spice and chicken stock. Hearty dish topped with chopped onions, tomato slices, avocado and Herez Salsa Casera. Lots of bratwurst and knockwurst in the freezer. HG anticipates Alsatian choucroute. Pass the mustard, please.

HG is very fond of this market which is just a few minutes drive from HG/BSK’s New Mexico home. Don’t know if it is owned by the Pojoaque Pueblo but it is staffed by Hispanic and Native American folks. They’re all very friendly and helpful. The store stocks an encyclopedic variety of salsas, chiles, Mexican spices (the oregano is the best), tortillas, Mexican cheeses and other ingredients for south of the border cuisine. There’s an in store liquor shop offering (no surprise) many tequilas, some at very lofty prices. Scores of chilled beers and ales plus a roster of wines. Often sells bourbon at bargain prices. The store’s kitchen produces a variety of hot dishes including menudo and green chile stew. HG finds these items inferior but loves the kitchen’s flan, pico de gallo, ceviche and tomatillo sauce. There are excellent pork products in the meat section (from local swine). HG will pick up some pork stew meat today so BSK can use it in BSK’s sublime green chile stew (the Instant Pot will cut down on the cooking time). A happy note: The store stocks Topo Chico, best of all sparkling waters.

If there’s snow, if there’s cold, if there’s rain, if the skies are overcast (and even if it’s warm and sunny), there are few breakfasts more comforting than heaping bowls of Asian congee (rice porridge also called “jook.”) Breakfast joy is a steaming bowl with a few shrimp or scallops or Chinese mushrooms within. HG likes his congee dotted with a few peanuts and modest splashes of sesame oil, chile oil and soy sauce. Some years ago, HG/BSK spent many months of the year in a Vancouver, B.C., loft. The loft was in the hip Mt. Pleasant neighborhood and Congee Noodle House was on Broadway near Main Street, a five minute walk from home. As you might have guessed, the big restaurant specialized in congee and noodle dishes. The Asian customers liked to accompany their congee with deep fried crullers and hard boiled eggs steamed in soy sauce. HG accompanied his congee with Chinese pork or shrimp crepes. With many cups of hot tea and the print edition of The New York Times, it was a wonderful way to start the day. Recently, HG discovered a good instant congee mix. The brand is “Mama” and it originates in Thailand. Quick cooking and lots of Thai flavor. Snow last night in New Mexico but HG was wrapped in Thai comfort this morning as HG dipped HG’s spoon in the congee and read the digital New York Times.

Blue skies. Golden sunshine. Cool temperatures descending down to 20 degree fahrenheit in the evenings. BSK is responding with “twofer’ meals: Hearty cooking ample enough for two dinners. First up was a roast spatchcocked chicken with plenty of natural gravy accompanied by Garafalo orzo mixed with fried onions and shitake mushrooms. Plenty of left-over meat for lunch, bones for stock. Next was a huge crock of Texas chile. BSK uses Wick Fowler’s chile mix but adds lots of original touches. New Mexico pals and neighbors Karen K. and David F. joined HG/BSK in the chile feast. Toppings of grated cheddar cheese, chopped raw onion and fiery chipotle peppers. Karen K., The Dessert Queen, brought home baked brownies and corn bread. Watched the election results together. Given the Democratic gains and the hearty food, it was a happy night.