This was an extra awesome week at the Roediger House because it began Monday with a long-overdue visit of dear friends and colleagues Donna and Ebbie from Virginia. The pandemic has kept us from getting together sooner, so it's been a long five years since their inaugural traipse down I-81 to the fair city of Winston-Salem and the cozy confines of the Roediger House. It was so good to see them, and the visit was over all too soon. We began our fellowship-over-food portion with steaming bowls of Vierling Saloon chicken and wild rice soup, delicious and full-flavored and gratifying. Along with it I tried (for the second time now) the maple milk bread recipe from Eric Kim of the New York Times. It is comfortable bed of sweet yeasty goodness to fall into, in a strictly metephorical sense. Donna reported on Tuesday that it was also pretty satisfying when toasted and topped with a bit of my homemade pimento cheese.
"Vierling Saloon Cream of Chicken and Wild Rice Soup," formerly offered at the Vierling Saloon in Marquette, Michigan. Another online version of the recipe can be found at Miss Mary's Blog.
"Fluffy Maple Milk Bread," from Eric Kim of New York Times Cooking. [Published 16 March 2022]
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