As noted in yesterday's blog post, it was a particularly special weekend at the Roediger House at the beginning of November, as we enjoyed a visit from fellow educators that I've known for about 15 and 20 years, respectively: Donna and Ebbie, both from the Shenandoah Valley region. Now that they're retired, I'll be hoping that this is the first of many trips they take to Winston-Salem.
On that first Saturday night of November, when dinnertime rolled around, we sat down to the Tupelo Honey Cafe's version of lamb and mushroom meatloaf together with smashed sweet potatoes and seasoned green beans.
Over the last few years, I've regularly caught up with these two delightful ladies when I'm working up that way, often at the really terrific Woodstock Cafe. It was there that I first encountered warm bacon dip some time ago, which quickly became a featured RoHo appetizer or party item, so nostalgia and tribute drove me to have a batch of it before our scrumptious meal that evening.
"Lamb and Multi-Mushroom Meat Loaf" (p. 150) and "Smashed Sweet Potatoes" (p. 128), in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing (2011).
"Swiss and Bacon Dip," from Rachael Ray. Available online at the Food Network website.
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