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Saturday, December 13, 2025

Early Winter with No Wonderland

As I process the shock to my system from our unseasonably deep chill starting with Thanksgiving, I had too much time to mull that unexpected and unwelcome transition. Here comes a hodgepodge of stuff, which begins with noting that Thanksgiving weekend was absolutely fantastic for the joys found inside the house.

But that holiday Thursday initiated an extended, never-ending, sub-normal, and occasionally wet-and-dreary weather pattern. Saturday’s mid-20s morning temps were quite a deviation even for late November, Sunday never got above 41°F, and Monday hit only a high of 43°F.

Sunday and Tuesday were cold and rainy. Sunday’s hourly forecast had the added cruelty of lying to us: the reduction in precip was promised in each coming hour only to jump back up to rainy certainty. Tuesday was ugly at least for the first half of the day.

It was cold and dreary enough, and of course this old house can be a bit drafty; the smart move was to bring Grandmother’s amazing quilt out of its summer storage drawer and place it comfortingly over the master bed!

That was just in time for the unrelief of Wednesday, bright and sunny but temps at freezing. It’s the time of year for blooms to emerge from some of the camellia bushes, so here’s how they were looking.

It wasn’t too cold for two squirrel-focused house canines, who seemed unbothered by 32°F as long as yard pests remained active across branches and power lines above.

Once evening rolled around, and they’d had their supper, they were ready for their quiet hangout napping up on the third floor, and I was ready to continue working my way back through the first season of the original Mission Impossible television series.

The final full (and Super!) moon of 2025 arrived at dinnertime that Thursday, but we had a winter weather system moving in that obscured it. I’m glad I went ahead and snagged its rise on the clear evening prior.

On the first Friday of December, local schools were closed or on a virtual day schedule in cautious expectation of a mix of wintry weather that did not materialize here. Instead, on a mizzly nasty dreary day where afternoon temps eased down into the low 30s, it was a delightful lunch on Fourth Street with a longtime social studies colleague, followed by an afternoon home movie hang up in the mancave with our new neighbor. It was a Friday that communicated clearly: once in, stay in! Sound directive, that.

Let’s roll it all together in the appropriate finale of the Winston-Salem Christmas Parade in the stark chill of early dark that first Saturday of December.

Because of the location of the Roediger House, we witness much of the staging of floats and performers and fancy or vintage vehicles.

This year’s event seemed to draw in huge crowds in spite of how cold it was. Or maybe because of it? I’ve strolled the route in past years and practiced my usual restraint in 2025 by stepping only up to the main intersection by the house to grab a few documentary pics. I do think folks had a fine time.

Friday, December 12, 2025

Meal No. 3993: Roasted Spiced Salmon & Broccoli

On the eve of the annual Winston-Salem Christmas Parade, while all around the house buzzed the activity of route staging, well-adorned horses with elegant riders, a variety of floats and vehicles, a sizable presence of law enforcement, and lots and lots of well-bundled spectators and happy energetic children, I roasted spiced salmon fillet and added in a reasonable portion of broccoli florets for my dinner. The comfortable cocoon of the Roediger House was a warm spot of quiet and calm in the midst of this happy holiday excitement.

Thursday, December 11, 2025

Meal No. 3992: Blackened Shrimp Bowls

On a recent work trip to Brunswick, Georgia, I was delighted to get to enjoy a dinner out with a fine collection of administrators from that school district. We met at Fiddlers on St. Simons Island, lucky to be able to snag a table for six at a wildly popular restaurant where reservations are not taken. At the recommendation of my meal mates, I tried their excellent Fiddlers shrimp bowl, and that was the inspiration for my dinner on Thursday of last week.

This was an extensive indulged prep, and I loved the process and was in heaven with the result. Those blackened shrimp were awesome once I scooped them out of the cast iron skillet, before drizzling on some sweet and tangy soy glaze and garnishing with streaks of fresh-made yum yum sauce. I also made a kewpie mayonnaise from scratch as the base for the dressing of a Japanese coleslaw that also proved glorious. And it was terribly rewarding to return to coconut rice as an accompaniment, upping my game with a revised approach that brought forth a perfect finish. I loved this meal.

I'm also wondering if this was the first time Scarlett had smelled raw shrimp...she was certainly on instant curiosity alert.


Adapted from "Blackened Shrimp Bowls," by Bailey Rhaitgan of SailorBailey.com. [Updated 13 October 2025]

"Sweet and Tangy Soy Glaze," from Jamie of DriveMeHungry.com. [Published 14 March 2019 / Updated 28 September 2020]

"Yum Yum Sauce," from Kimberly Killebrew of The Daring Gourmet. [Published 02 April 2025]

"Japanese Coleslaw," by Dan Coombs of The Curry Guy. [Published 24 August 2023]

"Japanese Mayonnaise (Kewpie Mayo)," by Namiko Hirasawa Chen of Just One Cookbook. [Published 01 April 2025]

Coconut Rice Based on:

  • "Easy Coconut Rice (YouTube)" by Sarah Leung of Woks of Life. Printed Recipe available from WoksofLife.com. [Updated 16 April 2025]
  • "Coconut Rice," from Andy Ricker of Pok Pok. Published in Bon Appétit, January 2012.

Wednesday, December 10, 2025

Sumner Is, and Scarlett Isn't, Ready for Their Closeup

From amongst the delightful students from the UNC School of the Arts involved in film projects shot at the Roediger House this past year, an aspiring cinematographer named Rugile reached out about doing a photo essay here. As part of the story she sought to tell, she had in mind a couple of marvelous pups as side characters, and she suggested that Sumner and Scarlett would fit the bill. Titled "The Dog House," the project chronicles the unfolding story of a relationship's demise. To convey this tale, Rugile had mapped out a series of shots in each of the parlours, on the main staircase, and in one of the guest bedrooms.

I went into it with small trepidation about whether the RoHo canines would prove as cooperative and compliant as she might need, especially because Scarlett has really gotten a bit antsy and shy around the larger teams when they've come to film here. It turns out she could not buy into it: she tried to hide away upstairs, then she insisted on staying in the kitchen, and finally with a leash I at least got her to be in the same room as the photo shoot. But she stayed cowered at my feet, after she quit shaking, and even peanut butter-bacon treats were not sufficient salary for the job. Sumner, on the other hand, performed marvelously, especially because of the sweetness he exudes, through-and-through. Plus: he's a good looking dog, if I may say so. After all, he's already been a cover model.

It is such a joy to be around these fantastic UNCSA students, and it means much that they find the Roediger House to be a beneficial location for their projects. Only the day before this, I was very happy to commit to Easter Weekend 2026 for the next scheduled film shoot here!

Tuesday, December 9, 2025

Meal No. 3991: Homemade Bolognese over Pappardelle

When neighbor Jonathan came for lunch last Wednesday, I used it as a reason to make a big pot of homemade bolognese, some to lay atop pappardelle pasta right then and there, and the rest to be tucked away into the freezer for some future shortcut to a meal. We enjoyed a side salad with homemade Thousand Island dressing as well, and then we finished out with delicious homemade ice vanilla ice cream.


"Homemade Bolognese Sauce," from Holly Nilsson of SpendwithPennies.com. [Published 17 January 2023]

Based on "Sweet Milk Ice Cream," published in the King Arthur Flour catalogue some years ago, but the recipe is no longer available on their website.

Monday, December 8, 2025

Thanksgiving Espresso Chocolate Pecan Pie

Last Friday's Thanksgiving meal for our tidy crew of eight ended on a dessert note, with espresso chocolate pecan pie the featured player. Wonderfully fudgy, it was at the same time a seductive sticky stiff goo, interspersed with pecan pieces, nestled into a crisp pastry crust and cut into portions that exceeded the small areas of torso vacancy left following the Thanksgiving spread. We gave it our best shot, and the steely resolve of most diners produced victory, which roughly translates into unbridled excess and several shakes of self-satisfaction together with tight-belted discomfort.


Adapted from "Espresso Chocolate Pecan Pie," from Christina Marsigliese of ScientificallySweet.com. [Published 02 November 2023 / Modified 21 November 2025]

Sunday, December 7, 2025

Meal No. 3990: Thanksgiving 2025

For Thanksgiving 2025, we shifted our day of celebration to Black Friday so that our dearest regulars could be with their respective families on the official holiday. But there was very little change to our menu and we proceeded as if it was indeed the proper occasion for this glorious spread of food...calendar and Presidential Proclamations be damned. The standard foodstuffs were there, although I opted for a whole turkey and put it through its buttermilk brine paces, with an appropriate mix of herbs from the kitchen garden. It roasted up golden and juicy and was warmly embraced by the diners, with whom excellent company was kept by that remarkable and unparalleled house pooch Sumner, content to be close to all, in cozy repose under the table.

A well-mixed (rather than layered!) green bean casserole is our modernized answer to the traditional version created in the Campbell Soup Kitchens. It comes through in a cheesy and creamy goodness, and the buttered-Ritz-and-almonds topping brings in a toasted medley of complimentary tastes and textures. The new-and-old favorite of Mary Margaret's dressing offered up a new flavor slant, thanks to a California-sourced bag of dry stuffing, and I liked how its spice profile brought me immediately back to the Eastern North Carolina deviled crabs of my younger days. It was a pleasant reminiscence even though the RoHo dressing contains no previously living animals (i.e., sausage or chorizo) nor any known creatures of the sea—oysters, crabs, or otherwise. And I do love sweet potato casserole, made easier to include because it does its transformation in the easy paces of the slow cooker. Sometimes when I mix it up, I end up with something more sloshy and less stiff, but that's never slowed me down when it's time to take it on from its assigned quarter on my overfilled plate.

That plate, by the way, is from Mother's wedding china collection, with the additional special feels of the formal dining room where we conduct ourselves with gracious informality, this marvelous mix of family and old and new friends, co-workers and neighbors, dog people and cat people, and altogether a happy Thanksgiving crew.

That morning dawned arctic ugly, real-feel temps in the mid-20s, one weather app saying 28°F, and a marrow-marring rounded 30°F on the house weather station. Icy winds, whetted on atmospheric antagonism, cut with cruelty across exposed skin, and simultaneously upped the return-on-investment value of our cozy inner abode.

But from the inside looking out, a semblance of gorgeous day surrounded us, with full but impotent sunshine and crystal Carolina blue skies. There is indeed much to be thankful for, here in the heart of downtown Winston-Salem, and another day of joyous gathering wrapped up with small regret that the time inevitably runs out and we have to go our separate ways.


Buttermilk-Brined Spatchcocked Whole Turkey based on:

"Layered Green Bean Casserole," a long-time Jones family favorite.

Adapted from "Sweet Potato Casserole with Pecan Topping," from Southern Living Slow-Cooker Cookbook,  (Oxmoor House, 2006), p. 234-235.

"Mary Margaret's Dressing," from Mary Margaret McKnight of Buies Creek, NC. Recipe obtained November 2002.

Saturday, December 6, 2025

Eggnog Pound Cake

On Thanksgiving evening, after our non-holiday meal gathering, we still had a dessert appropriate to the season: eggnog pound cake. It went into the oven late afternoon before I turned my attention to that Thursday evening meal for four, and it was ready to be served when we took a break from a post-dinner movie. As desserts go around here, it was pretty well received!


"Eggnog Pound Cake," by Donya Mullins of A Southern Soul. [Originally Printed 09 January 2021 / Updated 30 October 2025]

Friday, December 5, 2025

Meal No. 3989: Braised Chicken & Brussels Sprouts

The Thanksgiving night meal last week was not standard holiday fare, since our gathering was scheduled for the following day. Still, it seemed appropriate to have something that nonetheless felt festive, so I reached back for a much-loved house specialty: braised chicken with Brussels sprouts and shallots. It punches well above its class, given that you don't have to be some sophisticated kitchen god to pull it off, and yet it always comes across as a very fine meal to serve. A wild rice mix completed our plates and the consensus of the gathered guys was that it was all pretty decent.

Now listen: this Thanksgiving Day was a dramatic departure from the decent weather we'd been having, because the winds really whipped up overnight and we were dealt a day that stayed in the upper 40s. The only good thing about it was all that overnight bluster really saved me the trouble of having to rake and blow the driveway...it was pert near clear as a whistle!


"Braised Chicken and Brussels Sprouts," in Everyday Food, Issue 97, November 2012, p. 22. (A set of these magazines was the kind gift of friend and colleague Donna!) Although the recipe no longer appears online, click that link to go to a YouTube video for it.

Thursday, December 4, 2025

Meal No. 3988: Pork with Ginger-Soy-Shiitake Mushroom Sauce

Everything felt right again when Amy and Beau were both at the table on Thanksgiving Eve last week. The occasion called for a special dinner to celebrate this holiday week reunion of old friends. Although I'd normally center the main dish on pork tenderloin, all I had on hand was vacuum-sealed Creole pork chops in the freezer...but that's what a sous vide immersion circulator is for! And boy howdy, was the pork just pure velvet by the time it was ready to be sliced and served! I could not believe how tender and tasty it was. Of course, if you're gonna do it right, then we had to have the house-favored ginger-soy-shiitake cream sauce to go with it. And that meant whipping up mashed turnips, parsnips, and potatoes (thanks for the homegrown root vegetables, Kelly!) and using up the remainder of the roasted cumin-coriander cauliflower. I had to get out and walk about three miles after all that, on our final day of temps in the 70s before an arctic blast rolled in overnight.


Based on "Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.

Reassurance about approach from "Mashed Turnips and Potatoes," from Brittany Fiero of Her Mise En Place.

Wednesday, December 3, 2025

Meal No. 3987: Fluffy Buttermilk Pancakes

I had a great day in Sampson County offering a session as part of their Assistant Principals Institute, back on the Tuesday of Thanksgiving week. They were energized and engaged, responsive and receptive, and I was thankful for that time with them. Ah, but it's almost three hours from here to there, so by the time I got home, I used the narrow dinner prep window as a perfectly good reason to make perfectly good buttermilk pancakes for dinner. I try not to overuse this convenient option when something quick is called for and then I'm always glad when that's what gets served up on the supper plates.


"Best Tips for Making Pancakes: Fluffy Buttermilk Pancakes," by Joanne Ozug on the Pioneer Woman website. [Published 10 May 2017]

Tuesday, December 2, 2025

Meal No. 3986: Oven-Roasted Chicken Shawarma

On one of his recent visits, my dear UNC chum Kelly brought along a printout of a New York Times Cooking recipe, and I put it to use last Monday evening: oven-roasted chicken shawarma. It was delicious and worthy of bringing back again, for sure. Some cumin-coriander roasted cauliflower plus a simple salad with homemade Thousand Island dressing rounded out the plate that evening.


"Oven-Roasted Chicken Shawarma," by Sam Sifton of New York Times Cooking. [Updated 23 January 2024]

Monday, December 1, 2025

Fantastic Fudge for the Filmmakers

With the latest amazing crew of young filmmakers here the weekend before Thanksgiving, I wanted to offer something up for the craft table. So I made chocolate fudge, both with walnuts and without. It helped avoid conflict with those who have nut allergies or gluten intolerance, plus it's really just an awesome recipe.

As would be unsurprising given how terrific all of these folks from UNCSA are, the students were sweetly appreciative. I hope they know what a joy it is to see them deploy their art and craft.

Sunday, November 30, 2025

UNCSA Brings "Kranky Franky" to the RoHo

On the weekend before Thanksgiving, it was an incredible delight to find the house abuzz once again with the fabulous and well-coordinated activity of another film project by students from the UNCSA School of Filmmaking. (We were gifted another production just two weeks prior, much to our delight.) Directed by Quincy Kern-Johnson, cinematography by Lydia Pope, and written by Neal Moneyhun, the keys and techs and talent spent a day and a half using the dining room as a location to stage a conference room arbitration scene.

Plenty of other rooms were understandably pressed into service, for the video village, hair/makeup/wardrobe, craft services, cameras and lenses, sound design, art department, and even a green room for the talent to hang out in between takes and scenes.

Reduced in scope from last year’s much larger productions, it was nonetheless awesome to still watch the crafting of art, the collegial endeavor, the interplay of ideas and vision.

Neal brings imagination and clever constructions to wonderfully well-woven storylines, and it feels like such great fortune that this is now the second of Neal’s scripts to find the Roediger House suitable for shooting.

Both Quincy and Lydia have previously worked here on films and their return was happily anticipated. Watching them guide the production with grace and joy was its own reward, and they kept the endeavor on track with their gifted touch and uncompromising consideration for all involved.

Plenty of other familiar student and actor faces were included but it was also a joy for a few new friends to be made. The natural staged progression of students through their respective sequences at the UNC School of the Arts offers this treasured chance, with each film, to see individuals pass through in different roles and with increasing responsibility.

I doubt I will ever tire of expressing admiration for their skill and talent, their collaboration, their genuine passion, and the unceasing generosity of spirit to one another and to the happy homeowners.

If more proof is required, please take note above of the sweetest expressions of their thanks!