This summer, if it was Saturday, most likely I was patrolling Crater Lake Trail, the 1.8 mile rocky pathway to the Maroon Bells-Snowmass Wilderness. This route is also a round-trip magnet for visitors to catch a breathtaking 360-degree view of the Rockies. On this popular trail alone, challenging for flat-landers, I encountered at least 2,000 hikers. Americans, for sure, but an amazing number of international visitors stopped by. My role? Keep them safe, answer questions and enhance their experience. In return, I expected them to enrich mine. To my mind, we all delivered.

The view while hiking up to Crater Lake on Crater Lake Trail. The Maroon Bells, September, 2015.

Aside from the billion-dollar view, the greatest thing about this trail…..no cell phone coverage. Thank you, Mother Nature. Mobiles are for photos (I snapped hundreds) and not yakking. Most impressive were 3-generational families with grandchildren coaxing along grandparents who could barely catch their breath but not wanting to disappoint. “Just slow and steady,” I’d whisper to my generation. “You can do it.” And, most often, they did.

CAPONATA, A SWEET-SOUR EGGPLANT MIXTURE AND A CLASSIC SICILIAN RECIPE. A KEEPER, FOR SURE.

My favorite visual was an adorable 3-year-old wearing a tiara and hiking, very slowly, hand-in-hand with her Daddy. I realized the Mom was hiking ahead with two older kids. Although he wore a child-carrier backpack he looked at me, laughing, “She wants to hike like her brother and sister!”

The scariest moment was encountering a 36-37-week mama-to-be. My last plea to her as she scampered up the trail, “Please, please don’t have that baby on my watch.”

Soon after, an older gentleman hiking behind caught up to me and said, “You know I’m an orthopedist and I haven’t delivered a baby since med school. But, if I had to, I could.”

A HOT SQUASH FOLDOVER IS A MEAL IN ONE AND A ONE-HANDED MEAL. DELICIOUS AND FILLING. LUNCH OR DINNER.

Summer 2015 is over. Birds are migrating, bears are hibernating and leaves are falling. My USFS uniforms are being dry cleaned, soon to go into their own hibernation. As you read this I am flying to Boston and then, Hyde Park, to visit two more presidential libraries. If you recall, in 2013 I re-ignited a research/writing project that went into mothballs when Michael was sick. I consider the 13 PL’s, managed by the National Archives and Records Administration and financed privately, the uncrowned jewels of American history.

I RE-HEATED THE CAPONATA TO ADD AS A TOPPING FOR GNOCCHI AND SERVED AS A SIDEDISH WITH INA’S LEMON CHICKEN. THIS IS NOT TRADITIONAL.

During this journey I will see my 10th and 11th library, those of JFK and FDR. What makes this trip special, the most anticipated, is the Kennedy visit. Although I’ve seen many of these presidents and heard them speak, my more personal connection to President Kennedy left a AHA lifelong impression on a young teenager. What’s left? Two of my favorite men, Presidents Ford and Carter, are still due a visit.

Sarah Goen Barret, President Kenndy with me. The very faded insciption says, To Mary Hutchison with ever good wish. Frankly, his signature is a scribble. Washington D.C. 1960

A bonus is to connect with former French Fridays with Dorie colleagues/spouses living nearby. Bostonians Betsy and Howard Pollack, http://aplatefulofhappiness.com/, will be my hosts for 3 days before Betsy and I drive to Hyde Park. We’ll spend the week-end with the Roosevelts as well as Cher, http://crazyworldofcher.blogspot.com/, Diane, www.simplelivingeating.com, Ro and Tricia, http://triciaandnanacookingwithdorie.blogspot.com/. Diane even nabbed a reservation at the Bocuse Restaurant at Hyde Park’s Culinary Institute of America.

All puffed up and nowhere to fly. Aspen is chilly. Winter is knocking at our door. Our Song Sparrows are trying to stay warm.

Before I left I knocked a classic Sicilian recipe out of the ballpark on three separate occasions. Granted, Hugh Fearnley-Whittingstall is English, but his Caponata recipe in River Cottage Veg is full-flavored. Sweet. Sour. Crunchy. Softly textured. The mysterious ingredient is dark chocolate. Caponata is an sweet/sour eggplant mixture served cold or at the preferred, room temperature. It’s blasphemy but, heated up, with pasta or gnocchi, yum.

Need protein for breakfast. Plop some on scrambled eggs or an omelet. Put a dollop on toast. It’s way better than grape jelly. For lunch, spread on sandwiches or spoon over mozzarella. It’s an appetizer or side dish with fish and chicken. I served it with Ina Garten’s Lemon Chicken. With pasta, it’s dinner. It’s a make-ahead and will keep in the fridge for at least a week. A warning, you only need to try this recipe once to be hooked.

Huge log pyramids, piled up at The Gant, signify that Old Man Winter is moving in. All this wood will be stacked by hand on the 143 balconies in this complex.

Need a quick lunch or, for me, dinner. Try a Hot Squash Foldover. It’s unique, different, filling and quite delectable.

LEFTOVERS. DINNER.

CAPONATA by Hugh Fearnley-Whittingstall, River Cottage Veg

INGREDIENTS

2 medium eggplants (about 1 pound), cut into 1/2-inch cubes
Sea salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, finely chopped
2 inner celery stalks, thinly sliced
1 garlic clove, chopped
Can of plum tomatoes (14 oz.), chopped, or use fresh.
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon finely grated dark chocolate
1/3 cup golden raisins
2 tablespoons capers, rinsed
2 ounces pitted green olives, sliced
A good handful of flat-leaf parsley or mint, chopped, 
to finish

DIRECTIONS
1. Put the eggplant cubes into a large colander and sprinkle with 
2 teaspoons of salt. Toss together and let them sit for about half an hour.

2. While the eggplant is salting, heat just 1 tablespoon of the olive oil in a large saucepan over fairly low heat. Add the onion, celery, and garlic and fry for about 10 minutes until tender and golden. Add the tomatoes with their juice and simmer for 5 minutes.

3. Now add the balsamic vinegar, sugar, chocolate, golden raisins; capers and olives to the pan. Simmer for another 5 to 
10 minutes, stirring often, then turn off the heat.

4. In a large frying pan, heat the remaining 1 tablespoon of oil over medium-high heat. When hot, fry the eggplant cubes for about 
5 – 10 minutes, stirring occasionally, until golden and tender. Tip them into the tomato mixture.

5. Return to a simmer and cook for another 10 minutes, then remove from the heat, cover, and leave until completely cooled. Taste and adjust the seasoning.

6. You can serve the caponata right away or leave it in the fridge or 
a very cool place for a day or two to allow the flavors to deepen even further. Bring it to room temperature before serving. Sprinkle with plenty of chopped parsley or mint just before serving.

HOT SQUASH FOLDOVERS by Hugh Fearnley-Whittingstall, River Cottage Veg

INGREDIENTS

1 pound or 16 oz. pkg. of squash, peeled, deseeded and cut into
bite-sized chunks
3 garlic cloves, bashed
1 tablespoon thyme
2 tablespoons canola or olive oil
4 soft flatbreads
A handful of arugula or other salad greens
1 small red onion, finely chopped (optional)
2 oz. hard goat cheese or cheddar, grated
Extra virgin olive oil, to trickle
Sea salt and freshly ground black pepper

DIRECTIONS

1 Preheat the oven to 375 degrees F.

2. If fresh, put the squash in a roasting tray with the garlic, thyme, oil and plenty of salt and pepper.Toss together well and roast for 50–60 minutes, stirring once, until soft and caramelized. (If you use packaged squash, add the seasonings and cook according to the directions.

3. Lay one flatbread on a board. Place a few greens in the center, then spoon on one quarter of the hot squash. Sprinkle over a quarter each of the onion and cheese. Season with salt and pepper and finish with a trickle of extra virgin olive oil.

4. Fold or roll the flatbread tightly, enclosing the filling. Repeat with all the flatbreads. Leave the foldovers for a minute or two before eating, so the cheese starts to melt.

TIP: You can do the same thing with all sorts of other roasted veg, including roast potatoes or eggplant. A hot roasted beet foldover, with some sour cream is also quite delicious.

Cottage Cooking Club, is an on-line group cooking through Hugh Fearnley-Whittingstall’s River Cottage Veg and managed skillfully by our inspiring leader Andrea from The Kitchen Lioness.