Around Aspen: Catching up |

Around Aspen: Catching up

Mary Eshbaugh Hayes
Aspen Times Weekly
MEHAt the photography show at the Aspen Chapel Gallery are Tom Ward, who is director of the gallery, Shelly Franklin and Kiley.

So many local people came to the photography show at the Aspen Chapel that I just had to run some more of the great faces. And on the Fourth of July, Audrey and Ted Spiegel held their annual “4th and watch the fireworks party.” Everyone wore their festive Fourth of July outfits, which will be just the thing to wear in November for the big election!

The Aspen Institute will hold its 25th annual Awards Dinner on Thursday, Nov. 6, at The Plaza Hotel in New York City. Peter G. Peterson, senior chairman and co-founder of The Blackstone Group, will be awarded the Aspen Institute Corporate Achievement Award; William E. Mayer, chairman of the board of The Aspen Institute and partner in Park Avenue Equity Partners, will receive The Henry Crown Leadership Award; and the John P. McNulty Prize will be awarded to an extraordinary young leader. The underwriters committee for the dinner are Mercedes and Sid R. Bass, Lester and Renee Crown, Jane and Michael Eisner, Suzie and Bruce Kovner, Evelyn and Leonard Lauder, Kathy and William E. Mayer, Anne Welsh McNulty, Katherine and Jerry Speyer, and Gilliam and Robert K. Steel.

Undercurrent … The first snow came this week and that means it’s time to bake gingerbread. This recipe is in my cookbook “Aspen Potpourri” and is so good that Gretl Uhl served it for many years at her Gretl’s Restaurant in Tourtelotte Park. The recipe was given to me many years ago by Gertrude Dennis, who served it to my son, Clayton, and me when she had us for tea on a snowy afternoon.


2 cups flour

1 cup brown sugar

1/2 cup shortening

1 teaspoon cinnamon

1/2 to 1 teaspoon soda*

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 egg

5 tablespoons molasses

1 cup milk

* Use 1/2 teaspoon soda in Aspen as high altitude needs less.

Mix dry ingredients and shortening together; add egg, milk, molasses and soda and bake at 350 degrees. Serve with whipped cream.

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