An incredibly special family came to the Roediger House for a visit this past weekend and it was great. In the late 1980s, a delightful young Iowa farm girl named Mo Bayles found her way to Wake Forest University to pursue her master's degree, at the same time I was there in a similar pursuit. We were both graduate hall directors and that was the beginning of a long friendship that has survived time and distance. She and her husband Dave live in Minneapolis and have two wonderful daughters, and all of them (plus a niece!) came east for a college tour and a week at the beach. I'm glad they put two nights at the RoHo on their itinerary. To welcome them in proper North Carolina fashion, I made indoor pulled pork barbecue, blue cheese coleslaw, broccoli salad, and creamy stuffed eggs. For appetizers, there was pimento cheese and warm Swiss and bacon dip.
We were mighty glad also that one of the assistant directors from that time, Paul Barnes, and his wife Denise were able to join us, too.
"Swiss and Bacon Dip" [not pictured], from Rachael Ray. Available online at the Food Network website.
"South Carolina-Style Pimento Cheese [not pictured]." Recipe worked out by me, based on Sharon's Palmetto Pimento Cheese.
"Indoor Pulled Pork," by Bryan Roof. In Cook's Illustrated, January & February 2010 (No. 102), p. 6-7.
"Blue Cheese Coleslaw," from Ina Garten, from the Food Network website.
"Broccoli Salad," by Carolyn Purpura Mackay. In Cook's Country, August/September 2012, p. 7.
"Creamy Stuffed Eggs," a recipe shared with me by Barbara Huneycutt of Crozet, VA.
Guidance on Hard-Boiled Eggs: "The Hard Truth about Hard-Boiled Eggs," by J. Kenji López-Alt, Managing Culinary Director of SeriousEats.com.
2 comments:
What an absolute delight to be so warmly welcomed to the Roediger House for our stay in WS! Immense thanks for your hospitality- I hope to be able to return the favor someday in the land of 10,000 lakes!
It was terrific to have you and your lovely family come and stay. My only complaint: you cut it too short! Come back again when you can.
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