This week I am in Aspen, tying up the last-minute details on my condo’s re-model, in anticipation of Winter’s skiing rentals.  I’ve traded my apron for a tool belt and couldn’t join the other Dorista’s to make the past two weeks’ recipes, Spiced Squash, Fennel, and Pear Soup and Braised Cardamon-Curry Lamb. Sound delicious. Check-out those recipe results at http://www.frenchfridayswithdorie.com/.

What I did make, however, was Stone Soup (Spur-of-the-Moment Vegetable Soup, carrot version, via Dorie, p. 74). For those of you who do not know this folk tale, go to http://en.wikipedia.org/wiki/Stone_soup.

I know what George is thinking. “Is this REALLY part of my Job Description?”

I made two different versions, one with chicken and served as is, just chopped and sliced.  The other, I pureed, plunking a dollop of sour cream on top. Then I started prowling the 143 condo units here at The Gant, to find George, who has headed The Gant’s Engineering Department since my arrival seven years ago.

George has been my Go-To guy (and, everyone else’s) and there is nothing he cannot fix nor replace nor install nor tear apart and re-build. He’s done all that and more for me. He’s what you would call, a “Keeper”, a very nice guy. But, here’s his best-kept secret. George hailed from Guilford, Maine, where he owned a restaurant called “Flatlander’s”. He’s an extraordinary Chef who has been donating and sharing his culinary talents for the eleven years he’s lived in Aspen.  So, it’s not-for-nothing that I chose him to taste my Stone Soup.

Everything in my ‘fridge went into my soup pot: carrots, onions, celery, Yukon potatoes, and yams. Garlic and fresh ginger were the spices-of-choice. Chicken broth, my base. After separating out the to-be-pureed batch, I tossed in slivers from half a roasted chicken.

The Stone Soup with Chicken was so hot, George stepped outside for a cool-down.

Caught in the Act – Complimenting me on “just the right spices”.

George took his job seriously, trying the chicken version on the porch, it was steaming hot!  I think he favored the pureed version, which he said was flavored perfectly, because he had two bowls. This Stone Soup teams perfectly with a Sterling Vineyards “Merlot”, 2008, which we drank, off-camera.  Although George had clocked out, he still maintained his standards, after all!

Oh, yes, another good thing about him?  George is a very Good Sport.                    

Memo to George’s Boss: After Hours, Clocked Out.