BY KAREN BOSSICK
Robyn Watson and Leslie Doheny-Hanks have found separation from their extended families difficult during the past two and a half months.
Watson was sheltering in Hailey, while Doheny-Hanks was in Austin, Texas, where she lives part-time for her husband’s work. Helen, their 85-year-old mother, was in Santa Barbara, Calif.
One Sunday they had the bright idea of baking a family favorite—Gigi’s Popovers—to help everyone feel closer even while apart.
A tradition was born. Every Sunday since the three women have made popovers. Doheny-Hanks’ son Paddy in Los Angeles has joined in. So has brother Fred in San Francisco.
“Making popovers now makes us feel united, until we can all be together again,” said Doheny-Hanks.
As Watson and Doheny-Hanks reflected on the power of food to bring people together, they thought about how they might use food for good in the middle of a pandemic that has taken its toll on the Sun Valley community.
Their solution? The Sun Valley Commemorative Quarantine Cookbook.
The two sisters are collecting recipes that people have cooked during quarantine, along with pictures depicting images of life in Blaine County during the pandemic.
One hundred percent of the proceeds will be donated to Blaine County’s first responders. Specifically, two 501c3 organizations—the Ketchum Sun Valley Volunteer Association, which supports fire and rescue service in the north valley, and the Firefighters Fund, which supports Wood River Fire & Rescue in the south valley.
“The book started as a way for our friends to share what they have been cooking during the quarantine and quickly evolved into this fundraiser. We have about 55 contributors so far. But, as this is a ‘community’ cookbook, we thought it might be nice to extend the outreach by asking for recipes from the community at large,” said Doheny-Hanks.
Wonder what your neighbors are eating in quarantine?
A short list includes Moroccan Chickpea and Lentil Soup, Vanilla Bread Pudding with Golden Sauce, No-Knead French Bread, Roasted Fig and Arugula Salad, Spicy Shrimp Tacos with Garlic, Lime and Cilantro Slaw, Garlic Mashed Cauliflower, Crazy Good Chocolate Cake with Creamy Fudge Frosting, Hailey Cheese Elk Sandwich and Whipped Cream Cake.
Also, Beer Batter Jalapeno Cheese Bread with Dirty Martini Dipping Mustard, Watermelon Salad with Feta and Mint, Butternut Squash Risotto Wasabi, Guacamole Fire Glazed Wings, Slow Cooker Salsa Verde Chicken Tacos and Cookie Dough Hiking Energy Bites
Chapter One Books has committed to selling the book, as has Bellissimo. Its editors also hope to sell the book at Atkinsons’, Ketchum Kitchens, Picket Fence and Wildflower.
Those who would like to contribute a recipe or photo—of people in masks, signs of support and social distancing—may email them to Leslie Doheny-Hanks at Sunvalleycookbook@yahoo.com.
Contributors’ names will appear in the book with their recipe as well in a list of recipe and photo contributors.
Doheny-Hanks needs submissions by June 7 so she can put the book to bed and off to print.