HUNGRY GERALD

Meatloaf. Used to be a recurrent dish in the BSK repertoire. Haven’t had any in years. When living and working in Denver, HG would often order it at a downtown restaurant that catered to lunching business persons. The meatloaf was smothered in a good mushroom sauce (HG would order an extra helping of sauce for the accompanying mashed potatoes). HG/BSK’s visiting granddaughter, the beautiful, brilliant (and helpful) Sofia, requested meatloaf for dinner. She had a happy memory of BSK’s version. So, a lush dinner ensued. BSK’s meatloaf consisted of ground lamb and beef with Jalapenos added for a New Mexico touch. BSK wrapped the loaf with thick slabs of bacon and baked it until juicy and flavorful. It was served with orzo mixed with BSK’s buttery and herbaceous mushroom saute. Plus steamed asparagus. BSK and Sofia drank Erath Pinot Noir. HG drank Georges DuBoeuf Beaujolais. Dipped chocolate covered almond biscotti (from Trader Joe’s) in the last of the red wines. Eating good in the New Mexico ‘hood.

Back in New Mexico. Blue skies. Bright sun. Temperatures in the 60’s. Much cooler when the sun goes down making HG/BSK’s living room fireplace a colorful and warming amenity. Delightful reunion with Toby, HG/BSK’s much loved dog. Polly B., neighbor, friend and much lauded photographer, gave HG/BSK a homecoming dinner. This was followed by a brief visit from Antony and Claudia C. (A talented couple: He manages a mutual fund and she’s a journalist-author-radio interviewer). BSK’s magical meat loaf for dinner. HG is taking advantage of the brief stay in the Land of Enchantment by ingesting loads of menudo and green chile smothered enchiladas at favorite neighborhood eateries. Next week HG/BSK will be off to Florida (St. Petersburg) to visit BSK’s 95-year-old Mom. Since it will be Spring Break, HG/BSK will be joined by SJ and family for five days at a beachfront condo. The Brooklynites need to thaw after the vicious, frigid and almost endless Northeast winter. Anticipate much sun, sea and seafood fun in St. Pete.

Grey skies. A light dusting of snow. Time for comfort food. And, what could be more comforting than meatloaf? Splendid for dinner. Wonderful for a luncheon sandwich. (HG likes it on ciabatta or rye with a slice of raw onion and Russian dressing). With all of this in mind, BSK snared the battered, stained, much-used “New York Times Cookbook” by Craig Claiborne. Published in 1961, this has been an HG/BSK perennial favorite. So, last night BSK consulted Claiborne’s recipe and gave it a few herbaceous, spicy tweaks of her own. Into the oven with the meatloaf for one hour and thirty minutes. Voila!! Accompanied by little potatoes and a saute of shitake and cremini mushrooms, this was American cooking at its best. Claiborne, who died in 2000, had a major positive influence on American cooking and dining. Appointed Food Editor of The New York Times in 1957, Claiborne made the food section a source of good, easy to follow recipes (often with the collaboration of French chef Pierre Franey). Claiborne expanded the repertoire of home cooks to include, Mexican, Asian, Russian and other international cuisines. He was also the Times restaurant critic and introduced the star rating system still in use today. In HG’s opinion, Claiborne had excellent restaurant judgment except when he dined at Jewish delicatessens or Chinese restaurants. Mississippi-bred Claiborne was blind in regards to these two cuisines — he loved them all indiscriminately. An overstuffed pastrami sandwich — no matter the quality (or lack thereof) — led him down the path of prose poetry.

Snow was falling last night. Big, wet flakes turned the HG/BSK meadow a glittering white. Temp took a dip. (No fear. Snow rapidly disappears in the high and dry warmth of New Mexican sunshine). Snowfall here means a roaring fireplace, much to drink and comfort food on the table. That’s the way it was when talented pals Polly B. (the brilliant photographer) and David F. (novelist/historian/educator) joined HG/BSK and Gorgeous Granddaughter Sofia for dinner. Flutes of Prosecco (with a dash of Aperol, Venetian style) were sipped as BSK’s latest pots were admired. At the table there was a cold bottle of very good Champagne and a platter of Zabar’s Nova Scotia smoked salmon. This was followed by the paragon of comfort food: Meat loaf. This was no ordinary meat loaf. It was Paul Prudhomme’s Cajun Meat Loaf, loaded with spicy New Orleans flavors. BSK showered it with mushroom sauce and flanked it with BSK’s unique smashed potatoes. Much red wine. Meal ended with Trader Joe’s Salted Caramel Ice Cream and ginger cookies. Good food. Good wine. Good friends. Let it snow, let it snow.