St. Louis Blues
I was born in St. Louis. My grandparents, who came from Russia, kept a kosher house and we always went there on Friday nights and for seders.
I went to Hebrew school and was bar mitzvahed, but my interest in sports interferred with my studies. One of the Hebrew schools was right across the street from a park, and the sound of the crack of the bat was a terrible distraction. Sometimes I would skip school or sneak out a little early to go over and play baseball.
My wife and I keep a kosher home, but it's hard to stay kosher when you travel a lot. Once I made special arrangements with an airline so I could be served a kosher meal during the flight. It turned out to be pork chops! I couldn't even eat the bread because they didn't serve the buttr. At least they were half right. Unfortunately, El Al does not fly to most American League cities.
INGREDIENTS
1 tin anchovies, cut into slivers (leave one or two strips to decorate top)
6 hard-cooked eggs, chopped and grated coarsely
2 to 3 tablespoons mayonnaise
1 tablespoon lemon juice (to taste)
Salt and pepper to taste
2 to 3 tablespoons sour cream
Chopped fresh dill or parsley
3 scallions
Combine the chopped egg and slivers of anchovy and chopped scallions. Season to taste with lemon juice, salt and pepper.
Arrange in a mound on a pretty dish or in a cupped lettuce leaf. Spread sour cream over top of mound. Decorate with the whole anchovy strips and sprinkle with fresh dill or parsley.
Serve with crackers or thinly sliced pumpernickel or rye.
Serves 6 to 8