Solitude. Not Quite.

September 10th, 2016 § 0 comments § permalink

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.

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Dominick’s

September 8th, 2016 § 0 comments § permalink

Arthur Avenue in the Belmont section of The Bronx is New York’s best venue for Italian food. Besides the big market, there are many adjoining shops: Bakeries, butchers, fish merchants, etc. Discerning SJ often visits to pick up wonderful food for his family. Doesn’t seem to mind the drive from his Brooklyn home. Besides retailers, Arthur Avenue has a number of good restaurants and pizza joints. One of HG’s favorite restaurant is unchanging, eccentric Dominick’s. No menus. No checks. Cash only. No reservations. You eat at long, communal tables in a room devoid of anything that could be termed decor. The waiter asks you:”What do you want to eat?” HG usually responds: “Clams to start” ( delicious platter of Clams Oreganatta is provided). HG has often followed with an oil and garlic spaghetti (to be shared) and a main dish of pork chops or chicken scarpariello (both accompanied by vinegar peppers and hot cherry peppers. The food is hearty, flavorful, authentic. The portions are huge. The prices are moderate (No checks, as HG has noted. The waiter tells you what is owed). No room for dessert. HG ends the meal with a digestif. Arthur Avenue is usually crowded with New Yorkers from all boroughs, local residents, suburbanites and tourists. Lines at Dominick’s can be long so plan on early dining. In a changing world, Dominick’s remains an unchanging stalwart.

Changed Opinions: Beets

September 6th, 2016 § 0 comments § permalink

HG is flexible, not rigid in food opinions. HG is open to change. HG has long disliked cooked beets, finding them inappropriate when drinking red wine. Of course, HG, when young, delighted in HG’s Mom’s summer treat: Ice cold beet borscht with a scoop of sour cream (not accompanied by wine). Since then, HG has turned away all beets (Including BSK’s beet salad with goat cheese and walnuts). Last night, BSK changed HG’s mind. BSK slicked local Prince Edward Island golden beets with olive oil. Gave them a hearty dusting of salt and pepper. Barbecued them on the gas grill. Served sliced with a bit more olive oil and Aleppo pepper, they were a taste treat. Might have something to do with the PEI red earth in which, like the mineral tangy potatoes, they are are cultivated. PEI beets are not sweet. Their taste is unique and they are a pleasing accompaniment to red wine. Other changes in HG’s food preferences: Once despised turnips but now loves the tiny New Mexico turnips that are wonderful raw or roasted. Once attacked Philadelphia cheese steaks and soft pretzels with mustard as repellent. Now gobbles them up whenever in the City of Brotherly Love.

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Disappearing New York

September 5th, 2016 § 2 comments § permalink

There’s a sad (realistic but wistful) op-ed column by Jayne Merkel and Julia Wertz in the August 26 New York Times about New York’s disappearing store fronts. The small business stores gave New York streets a diversity, visual interest and convenience for the people who lived in their neighborhoods. During HG/BSK’s New York life on the Upper West Side and in Greenwich Village, they patronized scores of tiny groceries, esoteric bookstores, clothing retailers, etc.. Shopping avenues were speckled with shoe repair shops, laundries (many Chinese owned and staffed), dry cleaners, tailors. Most of life’s needs were met by a short stroll. Even on fashionable Madison Avenue, there were unusual shops that defied the real estate monsters. HG/BSK recall buying tiny, pleated silk lampshades at a shop that specialized in such frippery. M.J. Knoud, the aristocratic saddlery and riding apparel store at 63rd and Madison, was a delight. HG bought a splendid riding raincoat there. (Didn’t own a horse then but it came in handy when HG was an active equestrian on HG/BSK’s Colorado horse ranch). Incidentally, New York now has only one major equestrian store. Historic Miller’s and Kaufman’s (both on E. 24th) are long gone as is the Claremont Riding Academy (in the West 70’s) and the Central Park equestrian trails. Madison Avenue is now lined with the flagship stores of American and foreign fashion companies. Prices are mind numbing. When HG strolled the Madison Avenue of yesteryear, HG often stopped at an incongruous, seemingly out of place, old fashioned diner. Served honest food. HG has a fond memory of the counterman scooping some freshly ground beef (Didn’t use any rubber or plastic gloves. Bare hands sufficed) and slapping it on the oiled griddle with a heap of sliced onions. Served on a toasted, buttered roll, it was the best burger in town.

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You Can’t Eat The Curtains

September 3rd, 2016 § 2 comments § permalink

Pete Wells, the New York Times restaurant reviewer, goes on and on about restaurant decor. HG couldn’t care less. After all, you can’t eat the curtains. All HG requires in a restaurant (besides good food) is pleasant, not too dim lighting and reasonable soundproofing. Some of HG’s best dining experiences have been in bleak Chinese restaurants, Jewish delicatessens and “dairy” restaurants. HG once had the temerity to suggest some art on the walls of a gloomy (but delicious) “dairy” restaurant on W. 170th Street in The Bronx. The grumpy waiter’s response was appropriate: “If you want pictures, go to a museum. If you want to eat, come here.” Two of HG’s favorite places in New York were the lobby of the Hotel Algonquin and the old Russian Tea Room. The Algonquin lobby had the friendly feel of an old (slightly impoverished) English country house. Carpets and seating upholstery were gently faded. Astute Ben Bodne, the hotel owner, would have replacements professionally distressed so change would not be visible to customers. After Bodne sold the hotel, various “improvements” were made. Last time HG peeked at the lobby it glittered with shiny modernity. The old Russian Tea Room was decorated with haphazard Christmas lights. They shone year round because the owner liked them (and his staff of superannuated ex-Russian ballerina waitpersons). The current RTR boils over with showy opulence and the prices are stratospheric. Progress?

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Zucchini Blossoms

September 2nd, 2016 § 0 comments § permalink

When HG/BSK lived on their Colorado horse ranch, HG would often shop at a roadside farm and market operated by devout Christians. They liked HG and made some effort to convert atheist HG to their faith. HG affirmed HG’s respect and affection for Jesus as a humane and noble spirit, very much in the tradition of the Jewish dissidents of his time. But, no dent was made in HG’s secular beliefs. The good people allowed HG to roam their fields and pick (at no charge) zucchini blossoms. BSK would clean them thoroughly, dip them in a simple egg and flour batter, stuff them with mozzarella. They were fried quickly, given a squeeze of lemon and a grind of black pepper. Heavenly fritters. BSK, SJ and family visited BSK’s sister, Noel, and brother-in-law, Yossi, at their Prince Edward Island Ocean Mist Farm. As always, they returned home laden with good things from the Farm. This time the good things included zucchini blossoms, the biggest and most colorful HG has ever seen. Giant blossoms. SJ acted as chef and fried the mozzarella stuffed blossoms with SJ’s usual culinary expertise. The result: Best blossoms ever. Sometimes bigger is better.

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Andrew McDonald Revisited

September 1st, 2016 § 0 comments § permalink

Andrew MacDonald, a robust and cheery Prince Edward Islander, is a master of mussels (and a dab hand with oysters). Check archive for HG post concerning his background. It was a sad day for HG when the Mussel Interpretive Center at St. Peters Landing closed its dining section helmed by Andrew and his sunny daughters. Farewell to great mussel chowder, steamed mussels and clams and perfectly shucked South Lake oysters. The happy news is that Andrew has opened a busy stand on the road in front his home (St. Peters Road/Route 2, East Morell). Among the offerings are mussels (of course), un-shucked South Lake oysters, local yellow beans, Island honey and corn plus a few other edibles. The stand operates on the honor system (with a few timely appearances by Andrew). As expected, everything Andrew sells is superior. HG stopped by a few days ago for corn, encountered Andrew and told him his mussel chowder was missed. Andrew made two liters for HG. Turned out as good as ever. Maybe better. Viva Andrew!!

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Festive Feast

August 29th, 2016 § 0 comments § permalink

Big, flavorful festive family feast (nifty alliteration). Nephew and wife–Erik and Lisa M.–plus Nicole C., friend and fellow performer in their exciting equestrian show, “Gladius”, are visiting Prince Edward Island. Staying with Noel and Yossi M. (Parents of Erik and sister and brother-in-law of BSK) at their verdant Ocean Mist Farm. So, three generations of Freemans and Martinoviches got together for dinner at HG/BSK’s oceanfront home. Feast started with a salt cod brandade. BSK used Pierre Franey’s recipe from the New York Times food archive. Calls for numerous changes of water to remove excessive saltiness. Milk replaces cream as one of the ingredients (others are garlic,olive oil and potatoes). BSK dusted it with plentiful grated parmesan and a sprinkle of Aleppo pepper. Served it with an array of pickles and toasted baguette. Spectacular. Perfectly balanced. (Next morning had some fried with a poached egg on top. Wow!!). The main dish was not an anti-climax. Invented by Brilliant Daughter Lesley R., this was a lush surf and turf stew served over smashed potatoes mixed with chicken broth and scallions. The stew was composed of browned Cajun sausages (made locally by Taylor Meats), many pounds of mussels and fresh clams. The sauce utilized clam broth, tomatoes, onions, wine, loads of garlic and parsley. It was attacked with vigor. When HG examined the pots and serving bowls, HG noted that not a drop was left. Erik, Lisa and Nicole can make some major inroads on groceries. They are world class athletes based in Las Vegas. They do daring acrobatics and ballet atop galloping horses. Erik opens the “Gladius” show by standing atop a team of charging, giant horses. You must be powerfully muscled and strong to control these beasts. Erik makes Arnold Schwarznegger (when he his was in his body building prime) look like a frail lyric poet. Lisa and Nicole are strong and shapely women (Lisa’s tummy of rippling muscle is a wonder). HG/BSK felt a bit flabby and effete around this powerhouse crowd.

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Maple Syrup

August 28th, 2016 § 0 comments § permalink

One of the many blessings of summering on Prince Edward Island, Canada’s smallest province, is the availability of pure, modestly priced maple syrup. It’s wonderful stuff. Perfect over pancakes and French toast. A nice addition to a breakfast bowl of oatmeal, muesli or granola. Add some freshly picked Island blueberries or strawberries and you’ve made a big deposit in the bank of good health. Canadians use maple syrup in cooking. It enhances many pork and baked bean dishes. One of HG’s favorite dishes is served in some Vancouver, B.C. restaurants: Black cod glazed with maple syrup. HG’s usual dessert after BSK’s savory seafood dinners is ADL French Vanilla ice cream with a splash of the maple goodness. A favorite HG cocktail is the Caipirinha, the Brazilian drink composed of Cachaca (similar to rum and equally powerful), lime juice and sugar. HG enjoyed the drink at cafes bordering Rio de Janeiro’s Copacabana and Ipanema beaches. (Surprisingly, had very good Caipirinhas at a cafe in the Trastavere neighborhood of Rome). As a tribute to the exciting Olympians, HG has been drinking a riff on the drink. Bacardi White Rum, lime juice, crushed ice and maple syrup. Here’s to you, swift, strong, graceful, skilled men and women of the 2016 Olympics!!

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Bad and Good Food On and Off The Road

August 27th, 2016 § 2 comments § permalink

Whenever HG/BSK return to the United States from Europe they are startled by the immense size of many Americans. Lots of overweight people and many cases of morbid obesity. HG links this phenomenon to economics (and, in turn, the preponderance of cheap, processed foods). Exhausted by their jobs (sometimes two jobs) and household duties, many families rely on takeout from the pizza chains and KFC. And, the food is washed down with Coke and other sugary, chemical and caffeine laden soft drinks. HG is always distressed when supermarket shopping to see obese women from lower economic strata wheel carts filled with “snacks”, sugary breakfast cereals like Fruit Loops and, of course, carbonated soft drinks and unhealthy “energy” drinks. Sad. Wave after wave of TV commercials herald the delights of McDonald’s, Wendy’s, Arby’s, KFC, Pizza Hut, Domino’s, Burger King, etc.. All are an assault on the palate and good health. They are vile. HG approves of Chipotle and hopes the company has overcome its recent problems. HG likes Waffle House and its down to earth food. This year HG took a five and a half day auto trip from Santa Fe to Prince Edward Island. Discovered (after research) splendid restaurants minutes from highways traveled by HG/BSK. Finds included Jewish delicatessens, Greek and Cajun cuisine, barbecue (Texas, Louisiana and Mississippi style); seafood. And, of course, honest, tasty burgers cooked in diners. Infinitely better than he crap dished out by the chains.

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