While I never miss a chance to complain about cold or wet winter weather, in what surely is a most tiresome obsession, I might also need to get a bit more panicked about why it was a record-smashing 81°F in Winston-Salem last Thursday. Don't misunderstand: I loved it, right up until it turned rainy mid-afternoon. But apparently this has been a notably warm February thus far:
The bigger picture is that climate disruption keeps sending us its warning signals. The smaller localized picture is that it sure made for good coffee time in the camp chair on the driveway.
All the more enjoyable because of this exceptionally early emergence of the Bradford pear's blossoms:
I think this is about a week earlier than previous early arrivals...?
When it was time for dinner, with the drizzle still coming down, I worked up a beef and broccoli strudel...
...supplemented with garlic creme sauce and roasted broccoli florets. A terrific supper on yet another fine day at the Roediger House.
Adapted to puff pastry from "Savory Garlic Beef & Broccoli Turnovers," by Kirsten Renee Shabaz of Minneapolis, MN. Taste of Home, November 2011, p. 31. (Go to food.com for a copy of the original recipe.)
Strudel version inspired by "Chicken Mushroom Strudel," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com. [Published 28 October 2022[
Adapted from "Make Your Own Cooking Creme," from CKolden on epicurious.com. [Published 24 September 2015]
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