HUNGRY GERALD

Perpetually hungry eight-year-old HG enjoyed many afternoon snacks: the first snack, after returning from elementary school, was a slice of pumpernickel bread topped with chicken fat, sliced onion and kosher salt . The late afternoon snack was a salted pretzel (twisted or baton) with a chocolate egg cream. An egg cream is a bit like an ice cream soda (without the ice cream) with a hint of milkshake. An endangered species, you can drink one at the Russ & Daughters Cafe on New York’s Lower East Side. (yes, there are a few “candy stores” that serve it.) HG is the national egg cream authority The key to a proper egg cream (contains neither an egg or cream) is frozen milk. HG’s recipe has appeared in The New York Times and The Jewish Encyclopedia. Give the recipe a try—and enjoy!!

Gifted daughter Lesley R. reached back to her years as a resident of Venice and cooked a traditional La Serenissima dish. It’s called “schie” (not sure about the spelling or pronunciation). It consists of small shrimp (here at the Freeman/Riva family home on Prince Edward Island the variety used comes from Newfoundland) mixed with soupy polenta and lots of spices and herbs. Quite yummy. The other dishes served at supper were sauteed squash and mushrooms (cooked by excellent Son Jeremy) and a sprightly tomato salad. Pleasant eating on a warm summer night in PEI.

For a few days, HG had trouble swallowing  (related to cancer surgery handicaps decades ago). Ate next to zero and had concerns about weight loss. Not to worry. Swallowing has eased and HG appetite has returned–big time. Splendid fressing-fried haddock, heavenly seasonal sweet corn (much butter and sprinkles of kosher salt); pea soup, tomato soup, Vietnamese pho; savory Moroccan chicken–and more. Son Jeremy is here at the Freeman/Riva oceanfront home on serene, sun soaked Prince Edward Island. (wife Mako is back in Tokyo supervising their Freeman Shokudo  izakaya–HG dreams about her tempura, the world’s best).  SJ, BSK and  daughter Lesley are splendid cooks so HG and the assembled family has gourmand meals. HG breakfasts on a bowl of yogurt with fruit compote, a BSK created smoothie and cups of Massimo brewed coffee. Nice start to the day. Lunch focuses on noodles. Exquisite (like her Mom) Teru  made HG a robust happy dinner (this is lunch in PEI–dinner is called supper on the Island). This was a big, steaming bowl of spicy Korean noodles, gilded with sesame oil and a few drops of hot sauce. Teru made it perfectly (noodles were the right texture). Jolly well fed oldster.

Maiko tempura. This might be the world’s best dish. All the  folks at HG/BSK’s dinner table at the Freeman/Riva Prince Edward Island ocean front home agreed: Maiko tempura is sublime — each succulent morsel of fish, vegetable or shrimp a flavor bomb. Unfairly, Maiko remains busy at the fry pan, serving her tempura piping hot so the family can indulge. Finally, when everyone else is done. Maiko eats. HG finished with ice cream and chestnut purée. Despite old age disasters, HG snatches some pleasure.

Yes, a taste of heaven is here on Prince Edward Island. Sweet corn made its initial appearance today.  BSK bought an abundance and a corn feast (with sheet panned salmon) was supper tonight at the Freeman/Riva family oceanfront home on the north shore of the Island. There is no better food (when cooked with precise timing by BSK). Dripping with butter and sprinkled with kosher salt, corn on the cob is sublime. HG ate two big ears. HG reflected: Despite the severe handicaps of advanced old age, fresh buttery corn makes HG glad to be alive.

Maiko scored with a big, robust supper. Bowls of steaming pork belly/oxtail soup–energizing wow. Then there was a saute of green beans and garlic (Dracula, Beware!!).  Pork belly (main dish) was braised with a mixture of soy sauce, mirin, sake, fish sauce, and brown sugar. The pork belly dish also included soft boiled eggs and daikon radishes. Both were braised with the pork belly and soaked up all the flavor of the sauce. (This was written by Haru–HG’s valued collaborator). The daikon radishes were a savory surprise—HG/BSK never had them cooked before. Fabulous–they will now be part of BSK’s cooking. Bowls of rice. Big time ice cream/chestnut dessert for HG. Life keeps getting better after hospital release.

Yes, home at last. HG/BSK’s oceanfront home on the north shore of Prince Edward Island never looked more beautiful—startling panoramic sea views after  HG was looking at dreary hospital interiors for a week. Gifted daughter,Lesley R. and BSK drove the old guy home at a nice pace so HG could enjoy fresh air, sunshine and a whispery breeze. Delight. And more pleasure awaited. A steaming bowl of Maiko’s oxtail soup. This must be the most fragrant, robust, energizing soup in the Japanese culinary repertoire. HG loves it. It chases away gloom and a bowl is uplifting–eyes open to a happy world. HG finished lunch with vanilla ice cream. Joyous homecoming lunch and HG awaits a super supper. Home, Sweet, Home–Indeed.

HG is spending more days in the Montague Hospital (Town of Montague—Prince Edward Island). Oxygen/ breathing have to hit the proper level. Eating horrible  hospital sludge food. Saving grace is the smoothie BSK delivers every day. HG’s daughter in law, Maiko Sakamoto is visiting with kids. When HG finally gets back to the family oceanfront home on the north shore of PEI, Maiko promises a welcome home feast of sashimi  and her superlative tempura.   This world champion tempura–greaseless, crisp–but retaining the taste of the ingredients—fish, shellfish, vegetables, etc. This is HG”s all time favorite dish. That’s why HG has severe hospital frustration.                                                              

Why do hospitals serve tasteless horror food? HG is in Montague Hospital located in the charming town of Montague. The Freeman/Riva family is having beach fun at the family oceanfront home on serene, democratic, diverse Prince Edward Island where the Canada weather has been warm and sunny. With much culinary talent in the group added to the excellence of local ingredients, HG presumes dining has had an gourmand edge. Meanwhile, HG, hospitalized with minor ailments is eating sludge. Unfair. HG has always felt airline food was tasteless. But, compared to hospital food, airlines serve gourmet feasts, Why? 

HG is a very lucky old guy (95–96 in November, fingers crossed). Despite a score of ailments and handicaps, HG remains a gourmand—eager to revel in BSK’ s super yummy suppers. Nightly, BSK delivers. For some years, BSK disdained coconut milk as an ingredient. That has changed—BSK now admires the virtues of coconuts and uses the milk to enhance dishes. Two nights ago, BSK made a sumptuous dish of haddock,cauliflower florets, onions, garlic and spices in a lush coconut milk sauce. Scrumptious. The next night , BSK turned out a sheet pan of salmon and sweet potato chunks (a creative green sauce–a BSK invention–was used generously). Fabulous BSK has mastered the Parisian bistro method of cooking salmon so the fish is silky and medium rare. There was a bonus—BSK used the leftover rice from the haddock dish to make a flavorful mushroom congee. Bless you, BSK, love of my life, and empress of the kitchen.