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Saturday, April 11, 2026

UNCSA Brings "Under Review" to the RoHo

When film students from the University of North Carolina School of the Arts tell you your house is perfect as the setting for a story involving a creepy instructor/teacher/professor, one might have mixed feelings about it.

But the truth is: I’m always going to celebrate the opportunity to watch these amazing creatives engage in their craft, and it will always seem like a bold stroke of good fortune if a crew determines that the Roediger House is suitable to their clever designs.

Over Easter weekend, starting at 8 am both days, the homestead once more throbbed with the vibrant machinations of a film crew, this time a Second Year production called “Under Review.”

Unlike some of the previous projects that filmed here, this story took place all over the house, including the cellar, and with it came all the excitement and delight that these endeavors consistently entail.

The story crafted by the marvelous writer-director Zaire Cornick could have been developed with the house very much in mind (again: mixed feelings!). His even-keeled style is that of an accomplished director who knows his vision has to pass through and ride well upon an actor’s own talent. He demonstrated an adeptness in guiding the players with well-chosen prompts and a genius for when enough has been said to evoke the performance he was aiming for.

It all was boosted by the production designer’s vision for how to maximize staging and setting—Cookie Perini did an incredible job. The million brilliant touches she conjured, large and small, were a chef’s kiss to this gifted director’s grander schemes.

In between takes, I was only sort of kidding when I accused the guys of having broken in to scope out the house while the script was in development.

Take, if you will, that the eerie ambiance of the cellar was itself a role it seemed written to play.

Even the very junked-up room that someday I intend to make my study was suited to the story.

Ethan Droze brought his exceptional talent as director of photography, a gorgeous melding of technical skill and artistic prowess. Ethan and his partner-in-purpled-orange crime Finn were the dynamic cinematographic duo, clever and creative and proceeding on uplifted wings of videotastic smarts, and often suspected of sneaking a variety of unslated/unmarked insert shots when other responsible key leaders let them escape from more careful supervision.

The calm in the creative storm was Producer Autumn Cooper (wearing multiple hats, including location manager), who provided a steady had on the rudder, quick with a pdf form to be signed and excellent at communicating...and firm in tone if the outer borders of the endeavor required wrangling or restoring.

Vitoria Rezende was both an exceptional 1st AD as well as a master maker of morning pancakes.

I always worry about naming names, because there is a whole roster of other remarkable UNCSA students who were on hand and doing the work with good spirits and enthusiasm. They are, to a one, a credit to themselves and to UNCSA.

As I have chronicled past UNCSA projects that have filmed here (some in whole, and others in part), I remain so very impressed by these future film professionals.

They know and embrace their roles and duties, they work efficiently and with care, they support and bolster one another, and they problem-solve and resolve and maintain uplifted spirits and camaraderie.

And the amount of preparation and planning they do before the location shoot begins is a wonder to behold.

When they are on set or behind the scenes, their dedication to tasks and functions is unfailingly professional and expertly executed. They celebrate one another and eagerly step in where needed just because they were asked.

When there is downtime between takes, small reminders that they are yet college students might manifest, when they talk about which professors are slack with assignments or deadlines and how their roommates annoy them.

Might there also be animated arguments about Star Wars prequels and issues of character development, and might certain famous Hollywood directors earn impassioned stinging umbrage-laden rebukes in spite of how universal is their acclaim from the Academy and/or box office receipts? It’s film school, dude. Of course.

Could a precious moment of camera resetting be more perfectly programmed than to a soundtrack of "Wonderwall" from Oasis? Cast and crew eased into their own moments of joyous groove, a sway or a corralled dance and a smattering of lip-sync.

And then the call for the next shot comes and they might as well be on the Warner Brothers lot or working as Broadway professionals, given how they once again perfectly fulfill their responsibilities.

As students have brought their film ideas to reality here, I’ve always tried to hang nearby, not only because it’s fun to watch the process, but also in case something is needed. And with this latest production, the keys kidded me by suggesting I might get a “junior sparky” mention in the closing credits for using the Alexa app to make adjustments to some of the house smart bulbs in some scenes.

But I also have a propensity to eavesdrop to catch the excellent manner in which crew members communicate with and support one another. As each filming day follows its shooting schedule, I get to hear samplings of their conversations:

  • “What would be best for you guys?”
  • “That take was fire, dude.”
  • “It’s cool having a team backing you.”
  • “I trust your judgment.”
  • “How about if we…?”
  • “Let my crew take care of that!”
  • “You’re making this better and easier for all of us.”
  • “These guys deserve gold stars—none of this happens without them.”
  • “My analogies and metaphors go downhill as we get late in the day.”
  • “This house is SO bougie.”
  • “I can’t find my phone.”

It might be a bit gauche to keep count and yet it really does feel like an honor that this is now the 11th UNCSA endeavor to utilize the Roediger House: ten films and a photo essay. I still hope it’s just the beginning.

Previous UNCSA Production: "Jack and Norma"

Friday, April 10, 2026

Meal No. 4076: Steak Salads

Last Friday's meal selection was a response to an unkind morning weigh-in: spring mix salads with beef filet tips and homemade Thousand Island dressing. The sous vide came in handy for bringing the tenderloin steaks up to temp, once I'd pulled them from the freezer, and then I finished them with a solid sear in the skillet before turning them into salad-worthy tips.

Thursday, April 9, 2026

Dulce de Leche Cheesecake Bars

When Kristen and Mookie were here last Thursday evening for a long-overdue dinner, I had to come up with a suitable dessert. On that occasion, what jumped to mind was the terrific dulce de leche cheesecake bars that spin into the rotation from time to time. With an ample layer of full-flavored cheesecake filling atop a Biscoff cookie crust, and then topped with a spreadable adaptation of more dulce de leche, these squares sit in lovely repose on plates but only briefly.


"Dulce de Leche Cheesecake Bars," by Cindy Mushet. In Bon Appétit, June 2010, p. 96.

Wednesday, April 8, 2026

Meal No. 4075: Bang Bang Chicken Skewers

Last Thursday night saw the happy return of Kristen and Mookie after too long a break without their being here for a Roediger House supper. I got my ideas clear about dessert but pulled the trigger much later in the afternoon on the evening meal. It took idle Instagram scrolling to give me the idea: grilled bang bang chicken skewers, along with roasted garlic quinoa and a side salad. For a first trial of a recipe for company, things turned out pretty well! The chicken was perfect, with good flavor both from the spices and the bang bang glaze. I made a batch of mildly hot honey, too, and with additional bang bang sauce, those morsels from the skewers were a real hit. A new batch of homemade Thousand Island dressing was preferred by most but some previously-made creamy Caesar dressing was an option, too.


"Bang Bang Chicken Skewers" [Published 11 March 2024] and "Hot Honey" [Published 09 January 2026] from Bailey Rhatigan of the Sailor Bailey blog.

"Thousand Island Dressing," which was based on a version from Graybert on GeniusKitchen.com.

Tuesday, April 7, 2026

Meal No. 4074: Chicken Quesadillas

The midweek meal last Wednesday was a happy resurrection of a terrific recipe: chicken quesadillas. Skillet-seared chicken with a nice mix of fajita spices, plus sautéed onion and sweet bell pepper, and layered with an abundance of cheese, the final product was most rewarding. And some homemade spicy ranch sauce plus homemade guacamole? That's an excellent platter to place upon the table.


Preparation and cooking based on "Quesadillas for a Crowd," by Morgan Bolling. In Cook's Country, August/September 2015, p. 18.

Chicken prepared with guidance from "Chicken Fajitas," from Nagi Maehashi of RecipeTinEats.com. [Published 16 July 2018 / Updated 01 August 2024]

Based on "Homemade Guacamole," from Joan Hallford (North Richland Hills, TX). From Taste of Home online. [Printed 05 September 2018 / Updated Online 22 December 2023]

"Spicy Ranch Dressing," from Alexa Blay of Key to My Lime. [Published 09 March 2021]

Monday, April 6, 2026

Meal No. 4073: Soy Sauce Ramen Noodles

Last Tuesday found me in Sampson County for an all-day session with assistant principals, and that left precious little time once I'd made the long drive home to make a big investment in supper prep. To the rescue once again came the entirely satisfying and super-quick version of ramen noodles that proiminently features a sweetened soy sauce, some garlic, a small bit of heat from red pepper flakes and szechuan pepper...all elegantly topped with everything bagel seasoning.


Based on "Viral Ramen Noodles," from Brian Gerwig [NC]. Instagram Profile: g_bque. [Posted 15 May 2024]

Sunday, April 5, 2026

Puff Pastry Cream Cheese Danishes

Defaulting to an easy process for generating a last-minute dessert last Monday night, I let refrigerated puff pastry dough rescue me from the lack of any other plan. Sweetened cream cheese filling was a cinch to whip up, and the requisite eggwash brushing gave a nice golden-brown shine to the outer edges (except where the generous dollop of filling had spread out and over). Perhaps over-browned once I pulled them from the oven...but our eager tackle of our respective rectangles was unhindered by any visual detractions.


"Starbucks Cheese Danish (Better Than the Coffee Shop Version!)," by Chahinez Tabet Aoul of Lifestyle of a Foodie. [Updated 11 October 2025]

Saturday, April 4, 2026

Meal No. 4072: Salmon Croquettes with Chili-Garlic-Lime Aïoli

Having roasted a fillet of salmon last Saturday night, it was already part of my supper schemes to reserve the leftover portion for the Monday night offering of salmon croquettes. A newer recipe in the sustenance stable, relatively speaking, it's a welcome feature when it appears, with an air of specialness that belies the ease with which it can all be prepared. Longtime friends from New Jersey were the providers of a marvelous chili-garlic-lime aïoli recipe that I definitely prefer to the croquettes' suggested sauce (from its source). There was also a casserole side dish of Brussels sprouts gratin, with tender shallots and just the right mix of cream and Gruyère and the satisfying small crunch of a bit of panko atop. It was a reasonable repast for this latest gathering of the Holly Avenue Collective.


Adapted from "Salmon Burgers," from Denise Austin, Shrink Your Female Fat Zones, Rodale Books (2003), p. 396.

"Chili-Lime Aïoli," from David Wald of Princeton, NJ, May 2009.

"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.

Friday, April 3, 2026

Meal No. 4071: Salmon Caesar Salad

Last Monday night was ideal to have roasted spiced salmon again, this time atop a spring mix that was itself well-dressed with homemade creamy Caesar dressing. It was a hearty slab of seafood still steaming hot from the oven, and I was more than happy to make it disappear.

Thursday, April 2, 2026

Wetter and Dryer: The Plumbing & Appliance Servicing of Spring

A few features of homeownership will now get their turn among the updates on all things Roediger House, in part because they occurred so close to one another. Well, that and the fact that the blog is very much my record-keeping chronicle to help me track the events of homeownership.

While doing laundry back on March 6, I tossed the second load of the morning into the dryer and tried to crank it up but the drum failed to start turning. The washer and dryer are pretty good machines and have held up well, given that I got them in March of 2007. So, when the dryer took a turn toward the inoperable, those damp clothes then found themselves draped over all the kitchen table chairs and on the generous spread of stair railing that this old house boasts, because I was headed to Virginia the following week and there was no time to get it repaired.

Of course, the first service I called and scheduled did not show up the following Wednesday. The second company I called does not work on LG appliances. So I had to make a smarter choice and call Affordable Appliance Service and get on Mr. Rod Cory’s agenda...while working around more travel.

Mr. Cory came first thing back on March 19, diagnosed quickly that the belt had broken, and he also gave the whole dryer a much needed cleaning and tune-up. He was excellent and I’ll be happy to have him to call on again when the need arises.

The other recent service call involved plumbing. For a year or more, the main kitchen sink faucet has been swinging fairly freely because its securing nut was corroded over but was also loose. Delta had sent me a lifetime guarantee replacement, but only after they’d first told me my damage was not covered and I’d bought another one myself.

There was also a leak in the water supply lines under the wet bar sink, so that also got addressed.

Finally: with all the toilets having reached the ripe old age of 17 or 18, I wanted their innards evaluated and, where necessary, replaced. A couple of them get a little cantankerous (yes, that’s a pun) when there is a heavy presence of guests (or a houseful of amazing UNCSA film students!). I wanted them back on their game for when nature calls your name.

They also flushed the hot water heater tanks and, for the upstairs unit, that’s its first time since it was installed, so it was definitely overdue.

And since this is 2026, and not 1976, an appointment for service is not a guarantee that the service provider will follow through. It took two weeks to get the dryer fixed because of the no-call/no-show by the first appliance repair I contacted. But were you hoping the plumber would be better? Nah. That appointment was made about a week-and-a-half in advance, and two minutes after the scheduled time, as I waited outside in the morning chill to greet the plumber, I was informed nobody was coming. So that got pushed back another week.

I find it interesting that I’m supposed to understand that these things happen—that a technician might fall ill or have a sick child—but the plumbing company itself then acts like this never happens, because they have no back-up plan to manage it. I don’t think the one who runs the business is supposed to have no system in place for what the customer is supposed to accept as a matter of course.

Sometimes this is a blog, and sometimes this is an extended whine. But I can’t help but conclude that what service providers would like to pretend is a fluke begins to feel an awful lot like a philosophy.


Side note: while I very much want to patronize local businesses, that’s becoming increasingly impossible. Is there such as a local business anymore?

After changing pest control companies after my long-time provider was bought by a UK global corporation, I just got word that my “new” pest control was acquired in late 2025 by Lookout Pest Control of Georgia, which owns a lot of local businesses like Ray’s. And Lookout Pest Control is a “portfolio company” of the private equity firm Percheron Capital of San Francisco and New York.

PF Plumbing was founded in 1985 by Paul Freer, but in 2023, the company was acquired (in whole or in part?) by Hidden Harbor Capital Partners and its large corporate entity Air Conditioning Specialists of Georgia. Is that in any way noted or prominent on the PF Plumbing website? Of course not, but if you click on their “Privacy Policy” link, you’ll find yourself magically transported to an ACS page.

Even my love-hate relationship with long-time HVAC provider Webb Heating & Air Conditioning appears to have begun the courtship and dance with being subsumed by a much larger entity: Turnpoint Services, which itself is owned by OMERS (originally, Ontario Municipal Employees' Retirement System) Private Equity of Ontario, Canada.

Wednesday, April 1, 2026

Meal No. 4070: Roasted Spiced Salmon

Last Saturday was an overdue return to my much-loved roasted spiced salmon, which this time was joined by herbed and garlicked asparagus spears. I also had some spring mix with homemade creamy Caesar dressing. Since I'd bought a whole salmon fillet, I was excited to have enough left over so that it could be used for salmon croquettes a couple of days later.