During a recent 7am marketing trip, I unloaded groceries at my favorite clerk’s checkout counter. As my items, including Rhodes Anytime Cinnamon Rolls, M&M’s and black licorice, rolled along, Lisa gave me a glance. Those definitely weren’t usual purchases.
“I’m going to make Cinna-Bunnies,” I said rather sheepishly. “For my granddaughters. I always made Bunny cakes at Easter for my girls.”
“Ohhhhh,” Lisa remarked. That explained everything.
I failed to admit that my granddaughters, who are 16 and 18 live in California, 840 miles away.
Although I flew to the States from Paris three weeks ago, (story to follow) I only moved into my Gant condo last week. I had no food/staples in the condo so I spent this past week shopping early (7am) and often. I’m good with rations until June 30, could survive until August 1st and would be severely dieting after that!
Grocery shopping, I love it. However, these trips in anticipation of sheltering-in-place were different, task-driven and a bit wacky. For example I bought six cakes mixes. I don’t even make box cakes! After spotting Mrs. Richardson’s Caramel dessert sauce, Michael’s favorite ice cream topping, into the cart it went. I didn’t find Fritos, a comfort food, until my third try. I was beyond mildly perturbed that I had to settle for Keebler Graham Crackers rather than Nabisco, my other comfort food. And no Heinz Catchup, only Hunt’s. Now, Mary, seriously?
FROM PARIS to ASPEN, HOME AGAIN
My Melissa called me in Paris Thursday morning, March 12, at 5am to tell me about the president’s flight ban. I realized I couldn’t possibly navigate the bedlam at Charles De Gaulle airport to exchange my April 1 ticket and beat his deadline.
However, the next day, my Aspen friend Cathy O’Connell was very emphatic about my coming home ASAP. So on Saturday I planned to go to CDG and exchange my ticket. “If you go to the airport, Mom,” Melissa said, “take your bag.”
I packed Friday night and ordered an airport car for 5:30am. That evening Cathy called again, saying there were seats available on flights to Colorado.The next morning while on my way to the airport, Cathy called again with flight numbers. She stayed with me on the phone until I got to the counter, talked to the agent and exchanged my ticket for home. Two hours later I boarded a jam-packed airplane.
My seat mate for the 91/2 hour flight to Chicago was a student spending a semester in France. She cried all the way home. After the flight landed, 5 CDC, FBI, and Chicago police officers boarded to take a sick young man off first.
But it was the 3-31/2 hours waiting in line at Security that was a nightmare. Over 1,000 people at a time, arriving in waves from international flights, lined up throughout the day for two interviews and temperatures checks. Many missed connections. I made my Chicago-Aspen flight only because the incoming plane was several hours late. We reached Aspen 15 minutes before curfew. During that flight Gov. Polis shut down Colorado’s ski resorts. On the next day, Sunday, President Macron shut down France.
For the next two weeks at the direction of CDC I self-quarantined, taking my temp twice a day. I lived with a friend who said on the Saturday night I arrived,“You’ll stay here.” (I know, I know, who does that?) I wanted for nothing.
I had three opportunities to catch the virus, in Paris, on the flights and standing for hours with 1,000 travelers in a huge room. That’s the reason for the next two weeks I primarily worried about getting sick and passing it to my friend.
EMOTIONAL ROLLERCOASTER
What I’ve found during ten years of writing this blog is that some of the feelings, challenges and thoughts I experience mirror those of you Reader’s. The difference being I have the ink, ability and willingness to write about it. My return trip to Aspen followed by two weeks in quarantine was traumatic but everything about it has been fortunate, positive and, to be sure, lucky.
Then Why? after ending well, is it only now I’ve begun struggling to feel hopeful, be happy and keep anxiety at bay? Just like all of you, Life has taken its share of whacks at me over the years but I’ve managed to get myself to the sunny side of the street quite quickly. Right now, I’m a big Fail at that. I do realize I’ve been holding on tight these past few weeks just waiting for shoes to drop. That they didn’t in my world doesn’t mean they haven’t in so many others.
That being said, I’m not accustomed to despair and unhappiness. It’s uncomfortable. I’m working hard to get to better days. But for those of you struggling a bit with all of this, you’re not alone.
To my Jewish friends celebrating Passover, Chag Pesach Sameach. And, to my fellow Christians, have a glorious Easter.
COOK THE BOOK FRIDAYS
ROLLED, STUDDED & HERBED BONELESS LEG OF LAMB by Dorie Greenspan, Everyday Dorie, The Way I Cook
Serves: 4-6
INGREDIENTS:
1 head garlic
1 boneless leg of lamb, 21/2-3 pounds, at room temperature, patted dry
1/4 cup olive oil
2 tablespoons minced fresh herbs such as thyme, rosemary and oregano
(Note: I used dried herbs.)
1 lemon
Salt and Pepper
1 medium onion, sliced in quarters
1/4 cup white wine
11/4 cups chicken broth
DIRECTIONS:
- Center a oven rack and preheat to 450 degrees.
- Remove 2 garlic cloves from the head, peel and slice into small slivers. Using a top of a paring knife, pierce the lamb all over and then stud it with the garlic, using the knife to help you push the slivers into the meat.
- Separate the remaining cloves, peel and toss them into a Dutch oven.
- Mix 2 tablespoons of olive oil and the mined herbs together in a small bowl. Grate the lemon zest over the oil. Season generously with salt and pepper and rub the seasoned oil over the lamb.
- Thickly slice the lemon and add to the Dutch oven along with the onions. Pour over the remaining 2 tablespoons and white wine. Season with salt and pepper and stir to mix well.
- Center the lamb in the pot.
- Roast the lamb for 15 minutes and then cover the pot and lower the temperature to 350 degrees F. Continue to cook until a thermometer inserted into the center of the roast reads 120(rare) or 135(medium-rare). The total cooking time will be between 45-60 minutes.
- Remove the roast from the pan, tent with foil and let it rest while you make pan sauce.
- Put the Dutch oven over high heat and bring the liquid in it to boil, crushing the garlic cloves as you do for two minutes. Add the broth and lower the heat to simmer for 5 minutes. Salt and pepper to taste and strain the sauce.
- Slice the roast to serve and pour a small portion of sauce on the meat or pass the sauce at the table.
CINNA-BUNNIES, Rhodes Bake ’n Serve
Serves: 6
LAST-OF-THE-BUNCH BANANA BUNDT by Dorie Greenspan, Everyday Dorie, The Way I Cook
https://food52.com/recipes/78084-last-of-the-bunch-banana-bundt
In spite of it all….love that you are continuing to cook and blog! You go girl. Exhaling along with you that you did not get the virus on your travels! Jan
Dear Mary, my thoughts have been with you over these weeks. Even a stone wall has its limits. Like Hunts rather than Heinz. I get it. I find myself Praising God for all my current blessings to near crying after going to stores with a simple list then rarely able to pick up basic items. Its been a long couple year journey for me as you know. I just want to go home. My own place, my own things. Its so difficult when one is so simultaneously grateful, feeling so compassionate for millions of others, Then. So close to the finish line, and poof. God Bless us all. Our Passovers. Our Easters. Our businesses. Our family. Our Friends.
Oh, Mary, what a trying time you’ve had. So glad you’re, home, safe and healthy. P.S. Bill, the big kid at heart, would love your cinna-bunnies! xoxo
P.S. The Weller Lake sign brings back so many memories!
P.P.S. I can’t think of a better seatmate than you for that college student fleeing Paris!
I will always remember how you were in Paris when this pandemic started. WOW. This has been such a trying time, even when not ill, but reading your experiences is stressful in itself. You’ve kept such a positive spin, as always, but it is understandable that you are affected by it all. So glad you are blogging and sharing. And making easter rabbits for your sweet granddaughters no matter how far away they are 🙂 They will be loved. Good for you for being out (a la safe Smokie style) and enjoying the beautiful outdoors. We have to look for the silver linings. They are often found in the kitchen too, which you’ve shared. Hugs.
I will always remember how you were in Paris when this pandemic started. WOW. This has been such a trying time, even when not ill, but reading your experiences is stressful in itself. You’ve kept such a positive spin, as always, but it is understandable that you are affected by it all. So glad you are blogging and sharing. And making easter rabbits for your sweet granddaughters no matter how far away they are 🙂 They will be loved. Good for you for being out (a la safe Smokie style) and enjoying the beautiful outdoors. We have to look for the silver linings. They are often found in the kitchen too, which you’ve shared. Hugs.
What a story. And you had the aid and assistance of St. Catherine. We must all pray to our patron saint. Of wine and travel.
Yesterday I found out there is such a thing as “post traumatic growth” … and “tragic optimism” so add those hopeful thoughts to your Easter basket.
We are so glad to are safe…and look forward to more virtual cocktail parties.
Mary, I’m glad you’re in Aspen. I considered it seriously since my house there will be empty beginning in May. But I was afraid gettting there would be too dangerous. But if you know of anyone who wants to rent in Aspen… Hold on! xoxo
Thanks Mary…you do echo a lot of thoughts rumbling around in your fans’ heads….appreciate your wry but calming blog appearing just when we need it!
I’m not sure any amount of pandemic would have me consuming boxed cakes and, um. Hunts. Clearly woman you have been rattled. But your personal strength is found in how much you share with guys and how you aways find the “fortunate, positive and, to be sure, lucky” in all of your life’s experiences. So glad you are back and safe.
Oh, Mary! What a journey. I am so glad to hear you made it home and in good health despite all of the potential points of issue. Even happier that you are tucked away back in your space.
It has been a roller coaster of a few months. I came home from China the week this started to blow up and the moments of angst have been many (there were several sick people near me on the plane’ but we didn’t know about the virus at that time).
I love your cinna-bunnies & your additional food offerings this week. There is no shame in the cake mix game. Our limited grocery store runs have led to some unusual (for us) meals.
What a story … your angels were with you .. so glad you are home, safe and well!!!!
These are fun, great, and lovely. I made a Passover/Easter lasagne. We need to keep an open mind.
Happy Easter and Passover to all. Be well.
Mary, I’m so glad that you are finally back in your own apt. and doing what you do, cooking, blogging, writing, etc. It all helps when going thru the experience that you did. All you recipes look fantastic, especially the lamb which is something we will miss this year because of being scattered around town. But, hey, there’s always next year.
thank goodness you are home and you are healthy! and i love that you still make cinnamon bunnies for your granddaughters even if you are celebrating apart this year. xoxo
Mary, good to see you home safe with friends in your home base. I can completely sympathise with the emotions you’re experiencing. I was on a trip back from Asia just in time before flights were banned; I was freaked out when everyone was wearing masks and sanitizing their seats and trays. But then, strangely there were no temperature screenings at the airport. I thought I was escaping a catastrophe, not knowing things can get so much worst back home. Well, life will never be the same, but we’re in it together. We’ll prevail! Keep cooking and be well, my friend. Love your Easter roast.
Oh Mary! You have had quite the adventure over the last few weeks. I am so glad you have stayed healthy and were able to get back to the states before France was closed. Your cinna bunnies are so cute!
I always enjoy your posts Mary, and this one as well! I am so sorry to hear you were in France and had such a time of it getting home. That sounded like a very stressful time…so thankful you are home and healthy. I love that you still made the Easter Bunny for your granddaughters…and your Banana Bundt cake looks glorious. Beautiful!! We will get though this!
That was quite a trip home from France. Glad that you are all stocked up with food. The lamb was the perfect dish to make for the season.