HUNGRY GERALD

Oh, joy!!! HG/BSK are overjoyed. We have a great-granddaughter—Naomi, an 8-pound bundle of cuteness. Arianna, our striking and talented granddaughter, just gave birth after a long labor (that’s usually the case in a first birth). Ari and husband, Adam, are ecstatic —as are all of us. Welcome to a flawed world, delightful little Naomi. We all wish for a happier world in the years ahead. In the meantime, it is a pleasure looking at internet photos of Naomi and her parents. Another beautiful female enters the family.

HG is fond of small pasta shapes—orzo, ditalini, elbow macaroni, etc. Orzo is the favorite. A hearty breakfast is a bowl of orzo mixed with cottage cheese and melted butter with a sprinkle of coarse salt. Later in the day, HG mixes orzo with feta cheese, chopped garlic, olive oil and parsley. BSK makes a splendid supper of orzo, zucchini and bacon. Often, HG lunches on a bowl of ditalini in chicken broth with tofu and parsley. A pleasant supper is elbow macaroni with butter and much parmesan. (Or a healthier version with chopped garlic, onion, parsley and olive oil).

2026 has been a spectacular championship year (after 53 years) for HG’s beloved Knicks. Beating the Spurs (4-1) wasn’t the most important thing–it was the community and unity that enveloped New York City. After each win, every street in every borough was filled with jubilant fans who celebrated all night—every color and ethnic origin was involved–differences disappeared. All was joy and Jalen Brunson was idolized. Though HG was ecstatic, old guy HG remembered the founding of the Knicks in 1946 (HG was 17). Pro basketball was a novelty–fan interest was focused on the very good local college teams—CCNY, NYU, LIU, ST. JOHN’S, MANHATTAN. Yes, there was a New York pro basketball team –New York Gothams—but it (and its league) soon closed due to lack of fan interest. New York basketball was a Jewish sport. The writer Paul Gallico (1897-1976) in his 1937 book “Farewell To Sport”noted the characteristics of Jewish players: “alert scheming minds, flashy trickiness, artful dodging and general smart alecness”.  (Book was soon removed from  school and public libraries). The NBA was formed in 1946 and the New York team was the Knickerbockers (named after the first Dutch settlers of the city). No one ever called them that—it was always “Knicks”. First team was very Jewish–Ossie Schectman (scored the first NBA goal in a winning effort against Toronto); Leo Gottlieb, Sonny Hertzberg, Ralph Kaplowitz. Only non-Jew was Mike Weber, a tall midwesterner. They faced anti-semitic taunts on their road trips.—but the Knicks kept their cool and won. The number of Jewish Knicks diminished and were replaced by stars like Bud Palmer, Carl Braun and Harry Gallatin. Today pro basketball has become a primarily African-American game.  Black players have brought artistry and fabulous athleticism to basketball. They have made the game a world wide phenomenon.            

After a blazing shower on a chilly Prince Edward Island day, a clean, refreshed, hungry  HG was served a mammoth breakfast by thoughtful BSK. Starter was 14 pills (painkillers, meds, vitamins) washed down with a delicious, fruity BSK created smoothie. Then came a bowl of Greek Yogurt enhanced with Canadian maple syrup. Prune juice and two glasses of water. BSK assured HG that he would not be hungry until late afternoon. That’s because she served the old guy a big bowl of grits covered with softly scrambled eggs. Using pointers from daughter Lesley R, BSK now makes heavenly grits. HG drank two cups of coffee and contemplated how lucky he was to have BSK as a wife and Lesley R. as a daughter.            

HG mentioned in a previous post that 3rd  Avenue “bar & grills” served corned beef and cabbage and pot roast of  varying quality. Pot roast was the specialty of Connelly’s in E. 23rd Street. Served with a chunk of sourdough bread, it was a robust dark brown. Beverage was a “black & tan”—Guinness and IPA beer. The pot roast was voluptuous—tender beef in a sauce of garlic, onions and sprinklings of cumin and cinnamon. Waiter graciously added extra ladle of killer sauce. The best corned beef and cabbage has been served for almost 100 years at Gallagher’s steak house on W. 52nd Street in New York. HG has been eating it for some 50 years and it is perfection., Juicy, flavorful corned beef. Traditional mustard condiment was extra fiery. Cabbage that’s crisp–not mushy. Potatoes with a tasty minerall tang (Prince Edward Island import?) Guiness is the beverage companion. Hope to live long enough to eat this Irish parade dish at venerable Gallagher’s.

When HG was a young journalist in the 1950’s there was one Mexican restaurant in New York. HG thinks it was named “Xochitil”.  It was mediocre. HG ate there with LA reporter Max F.  He sneered and said there were hundreds  of very good Mexican restaurants in his home city. He was right and HG was overwhelmed by choices on HG’s first visit to LA..  In the 1990s Mexican migration brought scores of eateries to New York. However, it was only after a move to  Santa  Fe that there was a full immersion in Mexican cooking—Menudo, tostados, pico de gallo,, chilaquiles, tacos, etc.–became meal staples. Now, HG/BSK live in Central Falls, RI,. (bordering Providence). Life is comfortable in a spacious 3,200 square foot loft. Central Falls is famous for Central American restaurants. However, many Mexican-Americans in the city and excellent Tuxpan Taqueria is minutes from the loft.

In HG’s young (and financially limited) days as a New York journalist in the 1950’s, Greek restaurants served savory food at modest prices. These eateries nourished a youthful HG. The Pantheon on 8th Avenue was a favorite. Some of the treats: Moussaka, Avgolemono soup (or seafood sauce); Grilled eggplant with olive oil and lemon juice; Skordalia (sauce of potatoes and walnuts plus garlic); Gyro meats; Feta cheese; Shawarma; Cold vegetables covered in Tzatziki sauce; Grilled Halloumi cheese. All were eaten with many glasses of Retsina wine (an odd but agreeable taste). All began to change in the 1960’s with the opening of Seafood of the Agean on the upper east side. This was followed by more expensive Greek fish restaurants. Fish was very fresh and cooked with precise Greek expertise. Prices soared and have kept rising. These modest eateries, including the once ubiquitous Greek owned diners, have vanished. Time marches on.

Yes, HG has mixed feelings about Germans and Germany. The Holocaust is not forgotten. However no mixed feelings about German food–HG loves it! Sausages, pork, sauerkraut, red cabbage, cheese, pickles, dill, etc.—OH, my!! When HG was a young journalist in New York, Old Seidelberg was a favorite after work spot (144 E. 39). Great beer and ale served in chilled mugs by expert bartenders. The accompaniment was runny, fragrant Liederkranz or Muenster cheese on pumpernickel bread topped with chopped onion and a shower of spicy Paprika. (Nostalgic sigh). When HG wanted a gourmand supper, HG went to Artists & Writers  also known as Bleeck’s adjacent to the Herald Tribune on W. 44th.  HG supped on Koenigsberg Klops, a lush ragout of pork meatballs (or beef, veal or a mix) in a creamy dill sauce and served with home fries.  Seidelberg and A & W are long closed but Heidelberg (at 626 Third Avenue in the Yorkville neighborhood founded in 1939 and still operating—-serving HG’s favorite sauerbraten and Choucroute garnie.) Worth a trip to New York for a feast (and a trip to Schaller & Weber to bring back to Rhody head cheese, sausage and other charcuterie).

During the 1950’s, HG’s favorite steak house was Assembly in the East 40’s (HG switched to Christ Cella in the 1960’s). Assembly had an appropriately named owner—Ronny Drinkhouse. Portions were huge–a $12.95 sirloin steak fed two people as did the $3.95 shrimp cocktail and $1.50 French fries. So, it was very affordable and dinner for two (with dessert, beer and tip) was 26 or 27 bucks. Cheap date. All was cooked perfectly. Service was deft and professional. HG sighs a nostalgic sigh.

In the 50’s (and much of the 60’s) Third Avenue was darkened by the overhead EL train. There were many tenements housing Irish-Americans. Young HG was a  journalist in those days. Third Avenue was a food (and drink) paradise for perpetually hungry and whiskey drinking HG – a large snifter of rye with a beer chaser cost less than a dollar. There were many Irish bars (“BAR AND GRILLS”) named after their owners (Murphy’s, etc.) or Ireland counties (Sligo,etc.).  All  served corned beef and cabbage or pot roast. Quality varied. Also on the Avenue were chili “parlors”. A dollar bought a big bowl of red served au naturel (with soda crackers) or over rice or spaghetti—Texas style, no beans. Many Chinese restaurants. HG’s favorite dish was shrimp in lobster sauce accompanied by fried rice. There were mini diners that were good places for bacon and eggs with cups of strong coffee. Even if one didn’t have much money, you didn’t go hungry as the EL roared overhead.