HUNGRY GERALD

HG/BSK have almost 50 feet of windows facing the sea (like much of Prince Edward Island the sea is presently covered with a sheet of ice and snow). HG has the perfect vantage point to watch sunsets as the sun continues to move to the northwest. The colors fascinate. The sun becomes a blazing orange disc.Then, there are shadows of violet with glimpses of tiny bits of blue sky. Pale green shadows appear. Intense pink takes over that is very similar to the French designer Elsa Schaparelli’s “shocking pink” (Yves St. Laurent called it “warrior pink”). Gradually, the skies fade to a very gentle pink before fading into darkness. Fortunate HG, pre-dinner cocktail in hand, watches this color cavalcade almost every night (rain, snow or heavy cloud cover can eliminate the viewing). Sunsets are better than TV. Can’t beat Mother Nature.

Spring and daylight savings time are arriving. However, even though the sun intermittently shines through and sunsets are spectacular, the weather has taken a turn for chill and wind. Time for a hearty, sustaining Prince Edward Island breakfast. Wonderful BSK got busy and prepared delicious buttery grits topped with perfectly poached eggs. A sprinkle of sea salt. A grind of black pepper. A modest splash of Frank’s Hot Sauce. Heaven in a bowl. BSK used Red Mill Grits and they were almost as good as Geechie Boy grits. (Geechie Boy grits with saucy Cajun style shrimp is great eating.).

BSK is an adventurous, creative cook. BSK is apt to mix culinary traditions from various cultures, use a variety of spices from different nations, pay little attention to directions for heat or methods. BSK’s rules are her own and the result is delicious, comforting food BSK shares with HG every day. A few nights ago, there was a cannellini, rice, vegetable stew improvised from handy ingredients. HG was sure to eat his bowl with a spoonful of spicy sambal oelek. One of HG’s favorite BSL cultural crossovers is “fire chicken”. Chicken thighs are cooked with spicy Korean chili paste and chili flakes. Then they get the Italian touch of being topped with mozzarella slices which melt into lushness. Koreatalian??

This Catalonian city is one of HG/BSK’s favorite destinations. Strolling on the lively Rambla. Eating tapas in numerous little bars and restaurants. The incredible food market with its encyclopedic array of sea critters, vegetables and astounding cuts of meat;and the bar dispensing beautiful plates of seafood. Architecture ranging from Gaudi to Mies van der Rohe (yes, that’s where his “Barcelona Chair”, a staple of modern interior design came from, a Barcelona World’s Fair). And, of course, there are many wide, sandy beaches, perfect for lounging after a dip in the sea. Some decades ago, HG/BSK were at a fashionable bistro. Seated at the bar were two elegant women. HG/BSK saw the bartender present them with generous, steaming plates (appeared to be a stew). The ladies ate with happy gusto and drank many glasses of white wine. HG told the waiter: “We’ll have the same.” Turned out to be a bake of fresh cod, sliced potatoes, peppers, onions, garlic, fish broth, olive oil and dashes of hot sauce. It was great . BSK has made many versions of the dish on Prince Edward Island where fresh (not previously frozen) cod is available. Ate it last night with happiness. HG/BSK refer to the dish as “Barcelona joy.”

Party time Sunday night at HG/BSK’s oceanfront home on snowy Prince Edward Island.HG/BSK were joined by BSK’s sister, Noel, and her husband, Yossi. Also present were neighbors Cathy and George K. Lively group. HG shucked oysters (a gift to HG from generous Yossi); folks who shun oysters nibbled crisp toasts with a cheese spread inspired by French chef Jacques Pepin. Nice start. Main dish was BSK’s flavorful chicken curry plus basmati rice, raita (Indian salad of yogurt and chopped vegetables); dal (lentil stew), nan (Indian bread). There were three condiments:Sweet mango chutney, spicy mango chutney, Indian sour pickle mix. Dessert was unusual. BSK experimented with making a mango/coconut pudding. Didn’t turn out as BSK planned but was lush spooned over vanilla ice cream. HG/BSK drank pinot noir while the rest of the table sipped tea and Pellegrino orange soda. Alcoholic (and no.n-alcoholic) toasts were made to the memory of Chuck P. (recently deceased), a kind and caring neighbor.

“Sofrito” is the delicious sauce that is the flavorful base for Italian and Spanish cooking. BSK’s sofrito consists of chopped onions, garlic, parsley and spices sauteed in extra virgin olive oil. When making BSK’s excellent Spanish cod, potato, onion and tomato stew, BSK adds chopped peppers and tomatoes (or tomato paste) to the sofrito. Last night, BSK made an extraordinary sofrito which turned a platter of linguine and scallops into a memorable feast. The sofrito had additions of anchovies, chopped fennel, white wine and Japanese bonito flakes. This multi cultural sofrito was a winner. HG had two very large helpings. BSK’s gentle searing of the scallops turned them into lush sea morsels. HG genuflects before BSK: The woman is world’s best home cook (daughter Lesley R. is close runner up. SJ and wife, Maiko, don’t count since they are food professionals. Viva!! Freeman Shokudo)