HUNGRY GERALD

Wisftul farewell to HG/BSK’s oceanfront paradise on Prince Edward Island’s Gulf of St. Lawrence. As always, it’s been a happy summer enlivened by the presence of Handsome Haru and visits (too short) from other family members. Lots of joyous dining as the winds pick up speed and the leaves begin to turn. Dinner of barbecued lamb and potatoes at Noel and Yossi M.’s Ocean Mist Farm. The delicious lamb was raised by them on an organic diet and received humane treatment. Everything on N. and Y.’s table (tomatoes, peppers, chutney, salsa and the apple crisp dessert) was raised by this remarkable couple. The festive event was echoed two days later by BSK with a meal of buttery mushroom toasts, penne a la amatriciana (from Mario Batali’s Roman recipe). The feast ended with apple pie and a choice of vanilla ice cream (with Sicilian pistachio paste) or maple walnut ice cream. HG/BSK took time off from closing the house chores (admittedly, 98% of the heavy lifting is done by BSK), to dine at two local St. Peters casual landmarks– Rick’s Fish & Chips and Lin’s Takeout. Rick’s steamed local blue mussels (served with a dip of butter,mussel juices and lemon) were sensational–big, plump, juicy, full of sea flavor. Thankfully, last summer’s mussel malaise has ended. Lin’s has the best French fries HG has ever tasted and the generous scallop sandwich is world class. Last PEI meal was at the pretty 21 Breakwater Restaurant in Souris. There are Portuguese touches on the menu (piri piri chicken, Portuguese fish and chips, etc). All tasty. Leave tomorrow for many days of motoring to HG/BSK’s New Mexico home. There will be full reports on HG/BSK’s culinary adventures on the road.

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All good things (and, thankfully, bad things) must come to an end. And, so HG/BSK and Toby, The Wonder Dog, are wistful as they say farewell to Prince Edward Island. A saving grace as HG/BSK and Toby motor to Riverside, R.I., is that Toby will have a chance to romp with Pip, the Riva family’s talented dog. And, HG/BSK will join in a birthday party for Brilliant Granddaughter Arianna. The site will be Los Andes, a great Peruvian restaurant (HG has praised it in a recent post). Looking forward to New Mexico and the colorful turning leaves of autumn; swims in HG/BSK’s heated indoor pool; seeing the fish gambol in the Koi pond; watching light flicker and change across the Barrancas (colorful cliffs and mesas). Much of New Mexico’s air will be scented by roasting chilies and BSK will make good use of them in flavorful dinners as piñon logs blaze in the fireplace. These last days on PEI have been busy with a variety of household chores, packing, etc. HG said goodbye to Gladys and Sheryll, the gracious ladies of By the Bay Fish Mart, who keep HG/BSK supplied with good things from the sea throughout the PEI summer. HG/BSK ate a big platter of By the Bay’s Malpeque oysters. (These will be much missed. Both for their taste and modest price.) Had a very good (and very big) piece of fried haddock and crisp fried onions at Rick’s Fish and Chips in St. Peters. HG had been concerned that Rick’s might be going downhill but it seems to have recovered its mojo. HG will miss PEI seafood but will be consoled by menudo and a host of other Northern New Mexico treats. Tonight, HG/BSK will dine at the delightful 21 Breakwater Restaurant in Souris. In the meantime, off to the Land of the Brave, Free and Trump (plus many other Republican dimwits and lunatics).

The sometimes cloudy, sometimes sunny September day on Prince Edward Island was marked (So, what else is new ?) with some very good eating.. A favorite breakfast: Corn (from the Blum’s truck in Montague) pancakes gilded with extraordinary maple syrup from Nova Scotia. Then, off to the southeast shore of the Island to inspect a variety of properties developed by Jeff Klein, a former New York investment banker who fell in love with Prince Edward Island and its breathtaking shoreline. (HG/BSK are trying to have restaurateur daughter Victoria and chef/partner./husband Marc M. consider PEI for a vacation home). Jeff recommended 21 Breakwater Restaurant in the town of Souris for lunch. Turned out to be a winner. It’s in a lovely old house and faces Souris Harbor and the ferry that leaves daily for the Madeleine Islands. Splendid view and splendid food. BSK had the house salad (local mixed greens, tiny tomatoes, goat cheese, red onions, green onions in a red wine vinaigrette) with an addition of spicy Portuguese Piri Piri chicken. HG had a big bowl of creamy and buttery sea chowder filled with hake, lobster, potatoes and smoky bacon. Drank good Pinot Grigio. Restaurant is owned by chef Pedro Pereira (he’s from Portugal) and his wife, Betty Macdonald, a native Islander. Many of the house specialties have a Portuguese flavor. HG/BSK intend to be back there for dinner next week and try some more Piri Piri chicken, Portuguese fish and chips and special nachos made with PEI potato chips and aged cheddar. Stopped off at MacPhees Market in Souris and the young female butcher cut HG a 2-inch thick New York strip steak (local beef). Brisk walk on a beach near HG/BSK’s north shore home. For dinner, BSK pan broiled the steak to the proper degree of rareness. Served it with buttery orzo mixed with shallots and chantarelle mushrooms (the mushroom were a gift from neighbors Molly and Peter E.) An onion and tomato salad plus a simple green salad. Drank a good red wine from Newman Estate, a local winery. A tasty day.