Tom Turkey has been roosting outside my balcony the past two weeks. Since he doesn’t want to turn into dinner next week, he’s playing it safe near the deserted D building at The Gant.
COOK the BOOK FRIDAYS.
SCALLOPED POTATOES with BLEU CHEESE and ROASTED GARLIC
A winter storm warning is in effect today. We’re expecting 4-8 inches which is good news for Aspen.
Tomorrow (Friday) I’m headed West. First stop, Anthem Country Club in Henderson, Nevada where I’ll drop my bags for six weeks. Michael and I lived in ACC the last 8 years of our marriage. What I positively know is I wouldn’t have survived those difficult years without the small cadre of strangers who became our friends and my lifesavers. This six weeks is an opportunity for my heart to hold tightly to those friendships and memories. And, it doesn’t get any better than Thanksgiving and Christmas with my kids in Bishop.
Popping some garlic cloves into the oven, ready to roast. The aroma is sublime.
Preparing for my trip West is an energy-buster. I pack for a 5 1/2 month journey but also clear my condo, handing it off to The Gant for ski season rental. Everything personal moves to storage. #%@&% Of course I’d rather it be turnkey but this opportunity supports the turf, allowing me to remain in Aspen. (Warning: Now, here I get personal. You may want to skip to this week’s scrumptious recipe, Scalloped Potatoes with Bleu Cheese and Roasted Garlic)
The cheese is bleu.
These weeks of packing gave me time to reflect on my past 6 1/2 months in Aspen. The High Country has been my safe paradise since 1988. To my despair, this year I’ve clashed up against personal limitations and been forced to sample dependency. First Time Ever.
During my birthday celebration long ago, my daughter, Melissa, entertained guests with remarks about me. She mentioned two of the more exasperating qualities: 1) “Mom is ferociously independent.” 2) “Mom never gives up. Never.” To my mind, those two qualities are fantastic. To a daughter and friends, at times, not so much.
Layer #1 – sliced potatoes, bleu cheese and seasoning.
The saving grace of this discouraging six months have been my friendships, both local and virtual. Luckily my besties love me unconditionally and back at ‘em. In this Life, aren’t they the kind to treasure? It’s been a scary season of patch, patch, patch, requiring medical maintenance which translated into dependency and care. To everyone’s credit, friends stepped up, took over, never asking permission and only needed thank you’s.
Just thinking about what I can no longer do is cringe-worthy. Keeping 10 balls in the air anymore? Nope, multi-tasking is over. Gave up biking this summer, erring on the side of caution. I say “No, thank you” more than “Yes” and have 276 emails requiring responses. I don’t pop up at 5 AM anymore, missing birding opportunities. I’m adverse to risk, unwilling to go out on that proverbial limb. My world turns more slowly and, to me, that’s shocking, scary and disappointing.
Layer #2
Some time ago, I stopped to see a friend who had recently lost both her mother and husband. She was, understandably, distraught. “Mary,” she said, tearfully, “I’ve already lost my mother and husband, I don’t want to lose myself.”
This is the first time since Michael died I’m saying that same thing. This blog is about building a courageous Lifestyle following a loss. With a good mind, excellent health and the resources available to me, there have been few bumps until now. Realizing I can do nothing about the aging process and disheartened that I can’t easily adjust to that, I need to change course and figure this out. That, dear Readers,is my winter’s chore.
Layer #3, the topping. Saturate with Cream. It’s ready for the oven.
What I don’t need to figure out is this week’s stunning recipe from David Lebovitz’s My Paris Kitchen cookbook. Scalloped Potatoes with Bleu Cheese and Roasted Garlic may be the most delicious side dish I’ve ever featured. It’s decadent, substantial and plays well with roasted poultry or pork and beef main courses. Quick to make and economical to the wallet.
Recommended for Holidays – Scalloped Potatoes with Bleu Cheese and Roasted Garlic.
SCALLOPED POTATOES with BLUE CHEESE & ROASTED GARLIC by David Lebovitz, My Paris Kitchen
Serves 8
INGREDIENTS:
10 large cloves garlic
Olive oil
3 cups heavy cream or half-and-half
1/4 teaspoon sea salt or kosher salt, plus more for seasoning the potatoes
2 1/2 pounds Yukon Gold potatoes
Freshly ground black pepper
1/4 cup minced fresh chives
1 1/2 cups coarsely crumbled bleu cheese
DIRECTIONS:
1. Preheat the oven to 375F.
2. Trim the hard stem ends off the garlic cloves and put them, unpeeled, onto a piece of aluminum foil that’s large enough to envelop them. Drizzle in a small amount of olive oil, close it securely, and roast in the oven for 45 minutes, until the cloves are lightly caramelized. (You can do this a few days ahead when you are using the oven for something else.) Leave the oven on and adjust the oven rack to the top third of the oven.
3. Remove the garlic from the skins and mash the cloves in a saucepan with a few spoonfuls of the cream to make a paste. Put the saucepan over low heat and add the remaining cream. Heat until warmed through and then set aside.
4. Peel and slice the potatoes into 1/4-inch-thick slices. Generously butter a 2 1/2-quart baking dish with sides at least 2 inches high. Put one-third of the potato slices in the baking dish. Season with salt and pepper. Sprinkle one-third of the chives over the potatoes followed by one-third of the bleu cheese. Add another one-third of the potatoes, season with salt and pepper, and sprinkle with one-third of the chives and bleu cheese. Add the final layer of potatoes, then pour the cream mixture over them and press down gently to flatten the potatoes. Season with salt and pepper, and sprinkle on the remaining chives and bleu cheese.
5. Put the gratin dish on an aluminum foil–lined baking sheet and bake for 1 hour, until it’s bubbling and well browned on top. The acidic cheese may cause the cream to separate a little bit, which is normal.
TIP: 1) I used my OXO mandoline, set at 1/4”, to slice the potatoes. Slicing them took less than 15 minutes. 2) I didn’t peel my potatoes, leaving the skin on each slice.
HAPPY THANKSGIVING, EVERYONE.
A pair of Merriam wild turkeys are roosting in the cottonwoods at The Gant at night. Wild turkeys are cunning, wary birds with excellent eyesight.
You will find your way, Mary. I just know you will. Safe travels to Henderson and enjoy the time with your family over the holidays!!
P.S. I didn’t know you cleared out your condo each winter! I think you are superwoman in disguise!!!
P.P.S. Those scalloped potatoes look amazing! xo
Mary—Please pick up a short e-mail I am about to write and send to you.—-Love, Mary Ann
Trust me, Mary, this past year has been a discouraging learning experience on what you simply cannot do as you get older.
Never thought I would ever use a walker. Well big surprise there, if it keeps me from falling on my butt I’ll try anything.
I hope you have a fabulous time over the holidays, will keep you all in my prayers. By the way, the scalloped potatoes were
scrumptious weren’t they? Ro
You, Nana are amazing!
Mary, I wondered what was happening this past little while but didn’t want to pry. Thanks for being so honest and open (- like Liz, I think you are superwoman for packing up your condo each winter!). I know you will find a way to find yourself again. And we are all here to help. Looking forward to reading your musings over the winter and, of course, baking and cooking along with you. Much love XO
Dear Mary, thanks for everything! Recipes & wisdom.
Remember when “the turkeys are in town” meant something different in A town?
Please keep writing…and birding, Liz B.
Dearest friend, i continue to admire you for your bright wit, your drive and determination toward whatever you set your mind to, and for your loving kind heart that you openly share with those of us lucky enough to be near you. You are doing it gracefully….though it may not seem so to you-we see it!
Travel safely and enjoy this holiday with your beautiful family!
Love you! Dindy
Call if you have any time when you get inside the gates.
Lots to chew over about this “transition” business.
Mary,
I need to call you.
Marysue
Potatoes, Yum! And 278 emails.
Turkeys like those show up on my trees in the back yard too. They can be menacing. But they have the right to be there as much as I do. Happy Thanksgiving! I can only imagine the depth of your loss. I got so bent out of shape just over losing a watch or earrings. And I couldn’t imagine packing up my kitchen, let alone the entire house. You’re one super human being, in every sense of the word. Enjoy your journey. Safe travel! Thanks for sharing, your story and the gratin. Keep smiling and sharing!
Safe travels back to CA. See you in Colorado in the late Spring. We are in Tucson for the season but do return to Aspen for our white Christmas. Happy holidays —
You sre fantastic, and you will always be you. Yo everything there is a season and a chapter, and i know this js just the next chapter for you which you will squeeze for whatever juice you can squeeze out of it!
I can’t believe you left us…..but I am so glad you are going to be in Bishop for the big holidays. You are blessed with Emma, Clara, Melissa and Stephen. I know you will be nurtured and happy and I am envious.
Hugs Rocks.
Thank you for being so open and honest about your life. All the best to you and have a great travel west. Nothing is more healing for the mind than good friends, family and a lot of laughter.
Mary, I’m reading through the comments after the shock of your post and am beside myself on precisely what is wrong and what to say. I had wanted to say that my sister and brother in law live in Henderson Nevada. Anyhow my friend, I hope you have a very Happy Thanksgiving and I believe your internal thermometer for inspiration and great spirit will guide you to alternative soaring heights, just like the birds you used to get up early to watch. Thinking of You and sending lots of Love and Big Hugs your way!
You are a role model for embracing life after loss, dear Mary. Your words always make me smile, even when they aren’t happy, because of your positive attitude. Certainly my life has been enriched by our friendship. I wish I lived closer to provide real support when you need it. You are always in my thoughts. And those potatoes were amazing, weren’t they? Safe travels, and Happy Thanksgiving to you and your family. xo
Hi Mary,
You are a very strong person, I’m confident that you will find yourself once again. Hope you have a wonderful time in ACC, re-connecting again with friends close to your heart.
Your scallops potatoes looks great and delicious!
Have a safe travel!
Mary, you continue to be an inspiration to me in all that you accomplish. It’s tough to have to slow down – I’ve seen that in my parents in the last few years. But, I suspect you’ll still be outstripping most of us in your activities. I hope that your medical leave from blogging had good results and that you have a wonderful holiday season with your family. Thinking of you.
Mary, thank you for being open with your post here. I wondered if your leave was due to something like you allude to here and I want to say that I’m sending hugs from afar for what you’ve gone through these last months and the realizations you’ve had. I also want to echo what others have said in that you are an inspiration and I know you will continue to do your darnedest to do what you want. Hugs again and I look forward to seeing you again this winter.
Mary, I wondered what was happening with you. I cannot begin to imagine the loss, and the struggles before that, with Michael’s illness, although too many of our friends are dealing with it now. If you have been dealing with medical issues, I know you will do what you have to do. Making changes due to our bodies wearing out is not easy. We have been doing this for two years. Heavens, it’s been ghastly. But i know you will mull this over and work it out. We love you, dear heart. Enjoy you holiday time with you friends and family.