HUNGRY GERALD

For many years HG demeaned vegetables. “Rabbit food.”  “Earth garbage.” Etc., etc.. The exceptions were sweet corn and New Jersey tomatoes. Potatoes were okay if they flanked steak and other meat treats. With old (very old) age, HG’s tastes have changed. He now loves veggies. A misfortune: HG can’t eat leafy green salads because of throat constriction from cancer surgery. Fortunately, endive leaves are a treat as well as chopped spinach. Broccoli, cauliflower, zucchini and okra are favorites. Last night, Gifted Daughter Lesley R. prepared a healthy and deeply flavored pasta dish for supper at the family oceanfront home on Prince Edward Island. Cauliflower, zucchini, cherry tomatoes, corn kernels were gently sauteed in olive oil and spices. The melange was flavored with feta cheese. This was mixed with pasta (linguine for HG and farfalle for HG’s tablemates). Astoundingly delicious. Hey, do vegetarians make sense?

A grey day on Prince Edward Island which turned sunny in late afternoon. An enjoyable supper (dinner) at the family oceanfront home. HG/BSK,son Jeremy and his pre-teen daughter, the adorable Teru comprised the unusually small group at the dining table. During the summer there are as many as 10 hungry folks at supper. (This night HG/BSK daughter Lesey R. and her husband, Massimo, were in Charlottetown dining with friends Silva and Neb. Silva is the architect of the HG/BSK/RIVA home and Professor Neb is a distinguished academic. The visiting Tokyoites–Jeremy’s wife, Maiko Sakamoto, son Haru and Maiko’s Mom, Kyoko Sakamoto, are back in that city.) So, Jeremy was in charge of supper (lucky us) and it was glorious—crisp fried hake, in-season yellow beans with a delectable sauce, crispy potato nuggets baked in the oven with a smear of duck fat. The spuds were inspired by the famed Paris bistro–L’Ami Louis. The dinner at home was a bargain. Dinner at the Paris bistro costs $150-175 per person.

BSK and daughter, Lesley R., are very concerned about HG’s nutrition and HG’s longevity. HG is flattered. Obviously, with all of HG’s faults and short temper, they want the old guy around. So, lunch is important. HG’s lunch choice is Thai Kitchen rice noodle soup with a lot of silken tofu and sesame oil plus hot sauce for flavoring. When thin sliced white (or rye) bread is available, HG enjoys a sardine sandwich enriched with Kewpie Mayonnaise, Maille Mustard and a dash of Sambal Oelek. But, the best lunch is one that Lesley R. prepared for her Dad the last two days: Soft leftover grits, a bit of broth and hot sauce, gently swirled scrambled eggs. Gently heated with a cup of steaming coffee on the table, this is a superlative lunch that keeps HG happy until the cocktail hour and the subsequent tasty dinner prepared by HG’s family (all have culinary skills). HG is blessed to have a skilled and caring family.

HG/BSK,daughter Lesley and her husband, Massimo, are having a happy reunion with son Jeremy and Teru, his beautiful pre-teen daughter. The rest of the Tokyo family (Maiko Sakamoto; tall and husky son, Haru; Kyoko Sakamoto, Maiko’s Mom) are back in that city and missing Prince Edward Island and the happy times all shared at the HG/BSK/RIVA oceanfront home. Jeremy and Teru will be on PEI until the end of the month. Joy. Among the pleasures are Teru’s dessert service for HG (last night it was strudel and ice cream) and Jeremy’s talented cooking. Supper was a Jeremy extravaganza–a North African vegetable stew (sweet potatoes,parsnips,zucchini, onions, garlic,etc. served on a bed of quinoa and enhanced by hot sauce) and spicy and juicy chicken. Jeremy marinated the chicken in a picante  and flavorful marinade. He roasted the bird in the oven and gave it a crisping in a hot cast iron pan. The chicken was spectacular—among the best HG ever tasted. And, the veggie stew was the perfect companion (as was the generous pouring of Pinot Noir).                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      

Son Jeremy was the cook for two nights (the group–daughter Lesley R. and husband Massimo R.; pre-teen Teru; HG/BSK –was lucky because SJ has culinary skills he has honed–with wife Maiko Sakamoto– at their Tokyo izakaya, Freeman Shokudo). Night one: Lots of corn kernels left over from previous “suppers”at the HG/BSK/RIVA oceanfront home on Prince Edward Island. SJ mixed abundant kernels with softly cooked grits, added spicy sauce and tender shrimp. The result was a delicious, original version of shrimp and grits. It was followed by a green salad and small, mineral rich PEI potatoes. Helpful Teru brought HG the old guy’s nightly dessert–two generous scoops of vanilla ice cream. Pleasant “supper” at the end of a warm day.

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The visiting Tokyo family–Maiko Sakamoto (son Jeremy’s wife and business partner in their Tokyo Brooklyn Barbecue izakaya, Freeman Shokudo), their grown up son, Haru;  Maiko’s Mom, Kyoko Sakamoto, flew back to Tokyo this morning (6:38 AM). Son Jeremy drove them to the airport. Jeremy, his beautiful pre-teen daughter, Teru; gifted daughter, Lesley R., her husband, Massimo R., will be with HG/BSK at the HG/BSK/RIVA Prince Edward Island oceanfront home until the end of the month so there will be six for “supper” every night). This was the first visit to PEI by Kyoko Sakamoto, a warm and gracious woman. She enjoyed every aspect of PEI and was an affectionate companion for Toby, The Wonder Dog, and Pip, the intelligent female dog. In addition, Kyoko hosted the farewell dinner of lobsters, buttered and salted corn on the cob and small potatoes from Ocean Mist Farm, the home/equestrian center where BSK’s sister, Noel M. and husband, Yossi, live near the south shore of PEI. HG/BSK will miss the Tokyo contingent and HG hopes (fingers crossed) to be alive for a reunion on PEI in 2025. HG will miss Haru very much—an intelligent, sensitive young man with the ability to take beautiful photographs of PEI’s sea and skies. He has been very attentive to the old guy’s needs and his attentions have prevented spills and falls. (and sweet Teru brings HG dessert ice cream every night). So sorry that HG’s ailments and handicaps prevent HG from visiting Tokyo and eating Freeman Shokudo’s fabled pastrami.

Gifted daughter Lesley R. (with collaboration from HG/BSK son Jeremy) crafted a sensational fish taco dinner (supper)  last night. Perfectly broiled haddock enlivened with a host of herbs, spices plus chopped  scallions, tomatoes and parsley was tucked into gently heated corn tortillas. On the table there was pico de gallo, corn salad, cole slaw, sliced radishes, fiery pickles and a host of hot sauces. There was also a tasty mayonnaise based  sauce for non-spicy nibbles. Cold beer was the appropriate drink. These tacos were better than the fish tacos served in heralded Mexican eateries. Yes, the home team was the winner in the fish taco sweepstakes.

HG often has written about HG’s affection for chowder (“Chowda” as it’s pronounced in New England and  Prince Edward Island–the site of the HG/BSK/RIVA oceanfront home). HG’s favorite chowder is the Rhode Island version—clear, briny and no flour or cream and minimal potatoes. BSK’s corn chowder, served for “supper” last night, is a different species–a main dish and not a soup. It is thick, lusty, filling and comforting. It is composed of abundant in-season sweet corn kernels, broth, milk, onions, garlic, parsley, chopped fennel, Aleppo pepper and pimenton. BSK adds sea scallops for a taste of the sea. There were some leftover corn kernels so son Jeremy made spectacular corn fritters and maple syrup for breakfast. Sweet corn is a kiss from Mother Earth. 

BSK was a pesto pioneer. BSK made this savory sauce long before it became fashionable (it’s now in every supermarket ). The origin is Genovese and BSK always balanced the classic components accurately: olive oil, garlic, pignolia nuts, Parmesan and basil. Some yesteryear dinner guests expressed concern: “Green spaghetti?”  BSK often makes a creative varieties of the classic pesto sauce on Prince Edward Island ( the site of the HG/BSK/RIVA oceanfront home). Last night BSK used garlic scapes, walnuts, parsley, olive oil, spinach, Parmesan, salt and pepper. The lusty sauce was mixed with linguini, yellow beans, potatoes and cherry tomatoes —a happy “supper” (dinner on PEI). Locavore eating at the end of a warm and sunny day.

When HG was a senior at CCNY (1950), HG was one of a select group that acted as counselors and basketball coaches for violent (“bopping”) youth gangs in Harlem. HG’s mission was to show young Black men that there were constructive paths to follow –education for one–rather than wounding or killing rival gang members in “turf” battles. Another part of HG’s mission was to channel youthful energies into athletics–namely basketball– where  HG’s coaching was augmented by participation of CCNY basketball star Sonny Jameson (HG encountered Sonny again in New York –1963–he had become a high school principal). So, in 1950 HG spent much time in Harlem where HG enjoyed neighborhood food. The principal treat was pan fried chicken sided by mac and cheese and collard greens. (Smothered pork chops were another yummy one). During HG/BSK’s 61 years of marriage, talented cook BSK has prepared a vast number of chicken dishes–preferring healthier chicken over meat. But, no fried chicken. So, it was a very special occasion last night at HG/BSK/RIVA’s Prince Edward Island’s oceanfront home. Son Jeremy prepared a true Harlem “down home” meal of fried chicken, stewed beet greens, mashed potatoes and corn on the cob. Fabulous eating. The greaseless chicken had a crisp, spicy crust and juicy interior–better than the Harlem fried yardbirds HG ate many decades ago. (Don’t know if Jeremy and wife, Maiko Sakamoto, will put them on the menu of Freeman Shokudo, the Tokyo izakaya they own and run). Jeremy has done much cooking during his (and family) vacation/reunion on PEI. Much to everyone’s pleasure, Jeremy is a culinary talent. HG is sad that distance prevents HG from eating Freeman Shokudo’s  (better than NYC Katz’s) superlative pastrami.