Perksy moved into Arbor Ridge shortly after I did and for about three years we had evening and morning meals together with our band of friends.  We were merrily entertained by him and he was always available with a quick comment and something that made our group laugh.  He went out of his way to help me with technical issues (phone, answering machine and more), rides, saving his New York Times for me, and to help me find things like my purse, which was in the trunk of my car.  That gave him a good laugh.  I, forever loosing things, relied on him to help me find them.  Perksy always had the answer on current affairs and events around the world and his intellect was sharp and right on.   He and Lila were my best friends at Arbor Ridge and I was unhappy when he moved so suddenly to Florida.  I then moved to Vermont and miss our times together.  Persky was a real family man and had lots of stories about his relatives.   I admired him for taking such good care and concern for Lila.  We always just referred to him as Perksy.  Perksy will be missed by all.

 

From Arthur Meissner:
I met Bob (as did Greg Gallina) at the Northern Dutchess Fitness Center.  We really did not hit it off till one day near the December holidays:  I was leaving through the vestibule...where Bob was reading one of his mystery stories as he waited for Lila Lea to pick him up.  One of the gals (a 'teaser') insisted on giving me a Christmas kiss on my cheek.  At which Bob mumbled loudly enough:  "No one ever gives me a kiss", or something like that.  So, I went over and planted a kiss on his beard-stubby cheek.  The ice was melted, and the rest is history.

 As I told Greg about the Kaddish (Art gave a Kaddish in Bob's memory) in one of my notes about Bob:  "He may have fashioned himself as a 'atheist', but I figure it can't harm him in either case.  And maybe he'll be moved enough to save us a chair at his next poker game."

Despite all that has happened or maybe in memory of - I am making Bob's Brisket for Passover Sedar.  He taught me how to make the most tender and tasty brisket.  I have the same notes from 20 years ago about the temperature and ingredients.
Here's to you Bob.
Laura