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Sunday, April 30, 2023

Meal No. 3347: Chicken Caesar Salads

If salmon hadn't gotten so pricey again, I'd've enjoyed a salmon Caesar salad as the sunshine busted back out on Friday afternoon. Alas, 'twas not to be while I am engaged at the moment in the rare sport of frugality, so I turned instead to prepped vacuum-sealed chicken tenders in the sous vide and made a fresh batch of garlicky (and somewhat salty) creamy Caesar dressing. Served over power greens, adorned with avocado, it fortunately left just enough room for slices of lemon velvet cake later, while storms rolled through and our daily total of precip approached 1.25 inches.


Based on "Easy Lemon Caesar Salad Dressing," by Kim of lowcarbmaven.com.

Saturday, April 29, 2023

Meal No. 3346: Blueberry Muffins and Bacon

With a hankering for grits and good memories of a recent batch of blueberry muffins, it was breakfast for supper on Thursday night, along with oven-baked bacon. While the dreary rains persisted in their April style (about an inch-and-a-half through early Friday morning), making a day at home a day inside, this was a silly combo that was straight-up good.


"Perfect Blueberry Muffins," from Sue Moran of The View from Great Island. [Published 13 July 2021]

Guidance for making the creamy grits: Luquire Family Stone Ground Grits, milled in Greenwood, SC.

"How to Cook Bacon in the Oven," from Joanne Ozug of Fifteen Spatulas. [Published 21 June 2018 / Updated 04 February 2022]

Oven bacon based on "Baked Bacon for a Crowd," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Originally Posted October 2016 / Updated 17 October 2022]

Friday, April 28, 2023

Lemon Velvet Cake

It was a quiet birthday celebration on Wednesday night and a special cake was called for: lemon velvet cake.

The recipe author has proven himself as a reliable source of excellent cake recipes previously appearing on the Roediger House menu: red velvet, white velvet, chocolate velvet, best vanilla cake, and black and white cake.

This latest lemon velvet cake did not disappoint in any way. It was moist, with a great texture, and sweet zingy lemony buttercream frosting.


"Lemon Velvet Cake," from Barry C. Parsons of RockRecipes.com.

Thursday, April 27, 2023

Meal No. 3345: Not So Cajun Chicken

Last night's super supper at the Roediger House was the long-time celebratory favorite of Not So Cajun Chicken, served as is our habit over rice and adorned with plenty of that spicy, creamy, zippy sauce. It's one of those straightforward dishes that seems fancier than it is; not so cajun chicken definitely isn't as complex as the flavor profile seems to suggest. A soft-inside/chewy exterior dinner roll would be perfect with it, but I don't always give in to those terrible temptations.


"Not So Cajun Chicken," a dish I regularly enjoyed at Crowley's Old Time Favorites restaurant and bar on Medlin Drive in Raleigh, NC. (Another version of the recipe can be found here.) A heap of thanks is due to Jimmy Randolph for tracking down the recipe for me.

Wednesday, April 26, 2023

Meal No. 3344: French Toast

After a terrific day spent down at High Point University for the latest session with the current cohort of aspiring administrators, I got back to the house late afternoon with a rumbling appetite. The rest of the brioche loaf I'd used Monday night for Madame Cristos was just what I needed for French toast. And it was delicious.


"French Toast," from King Arthur Flour online.

Tuesday, April 25, 2023

Meal No. 3343: Madame Cristo Grilled Ham & Cheese

Last night's meal brought back a recent favorite that perhaps I made too many times last fall: Croque Monsier-styled Monte Cristo-adjacent griddled turkey ham and cheese sandwiches. In my book, raspberry preserves are required for a sandwich such as that, and the probability of satisfaction increases accordingly.


Based on "Madame Cristo—Grilled Ham and Cheese," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com. [Updated 03 July 2018]

Monday, April 24, 2023

The 2023 Avery Suite Reunion

This photo from 1987 captures a favorite memory as I closed out my student days at the University of North Carolina: our suite in Avery Dorm worked together to whip up a spaghetti dinner and we all gathered in the room I shared with Jimmy Randolph to fellowship over food. I'd been absent from the suite for much of the year, consumed by the duties I'd taken on as Residence Hall Association President, and found exceptional joy in simply spending time with these fantastic fellas in Suite 208-211. In the photo above, the three guys to the left moved on—and one is no longer with us—but (clockwise from me) Ronnie Hall, Galen Black, Jimmy Randoph, Arnold Miller, and I have stayed pretty close.

Held this time down at Arnold's place at Ocean Isle, it simply could not have been a more enjoyable weekend.

The last time we were all together was 2010, when I hosted them here at the Roediger House. That was itself a great weekend with food and fellowship as its focus.

It's been on my mind for quite a while to get the gang together again here but I kept not making it happen. Of course, COVID-19 pushed any timeframe off the tracks anyway, but I sure am glad that Arnold took the initiative and coordinated our rambunctious crew into an agreed-upon meetup these last few days.

I had time at the end of the week to make a few snackables to take along, including sugar cookies:

And zucchini bread (which I hadn't made since 2016):

And it would have been a grave error to overlook how delightful a big jar of sugar peanuts might prove to be:

The guys seemed to find their way to these snackables as the unfolding moments might have called for. And I was right there with them.

The Saturday night meal was pretty fantastic: perfectly-grilled ribeyes and piping hot baked potatoes. We stuffed ourselves.

Sunday morning, when you'd think we would be ready to all pack up and head home, showed instead that we are a most amiable crew who likes to talk, and to talk about things. Our final hours felt like a salon, deep and wide-ranging discussion of some of the current issues of the day, not all of us in lockstep but completely without contention.

Arnold helpfully documented us in action.

As they say, all good things must come to an end. By 2 pm we had wrapped up our talk time and committed to gather again much sooner than 13 years from now. It really could not have been a better time.


"Zucchini Bread," a recipe shared with me by Laura Thomas on August 23, 2000, in Woodstock, Virginia.

Based on "Mardi Gras Sugar Cookies," from Kelly of AmericanCupcakeAbroad.com. [Published 20 February 2012]

"Sugar Peanuts," long a staple of holiday gatherings in the Jones Family household. Recipe from my mother.

Sunday, April 23, 2023

Meal No. 3342: Spiced Chicken Breasts

Last Thursday was a full workday in the yard for me, and I'm always grateful for the ease of dinner prep when I can pull a prepped frozen protein from the freezer and drop it in the sous vide. About an hour before I was ready to serve, I cut broccoli florets and shook them in olive oil, added kosher salt and fresh cracked black pepper, plus several pinches of a Shenandoah Valley garlic and herb mix, and roasted them to a delicious tenderness. Some leftover macaroni and cheese was a bonus. As I sat down with my plate, I decided I was very, very hungry.

Saturday, April 22, 2023

Securing the Premises: New Cameras Added

A spring special with nice mark-downs was a ripe invitation to add two more security cameras to the house, which beefs up the coverage of a couple of areas. These are from Anker's Eufy brand, so it goes well with the app and Alexa skill already in operation for the two video doorbells. Now we have clearer, broader coverage of the full parking lot and the side access to the front porch, as noted in the view captured above.

I also added one to the north side of the house, to better monitor the area outside the kitchen bay, within which sits the dinner table. This part of the property felt less vulnerable back when there was still a sizable retaining wall and fencing with the neighboring property, but since that was all taken out in early 2014, that's opened up that back corner of the lot to easier intrusion.

I had a temporary camera covering that area but it involved visible running wires, traced back to the security system's primary module, and I'm counting on this as a significant improvement. One of these days, it will be time to upgrade the rest of the camera coverage, since the original units are at least 15 years old by now...and the technology has come so far in the meantime.

Friday, April 21, 2023

Meal No. 3341: Baby Back Pork Ribs

Perhaps the stress of taxes had a positive outcome: my Wednesday morning weigh-in was the lowest it’s been in months and months...and I committed then and there to defeat that progress with a meal of abundant absurdity that evening: oven-roasted baby back pork ribs and the seriously rare appearance of a big ol’ casserole dish of mac-n-cheese. With Amy over for hanging out, it was all the more special and worthy of unrestrained indulgence.

The mac-n-cheese was not what I had hoped. I was piloting a modernist approach, trying to up the cheese punch while preserving the creamy luxe of a well-made batch. Yes: I mean the sodium citrate gimmick to skip the flour-based bechamel roux. The online world reports greater first successes with this compared to my results. Tasty but definitely not cheesy and decadent.

It was another ideal spring day as the afternoon came on and settled over us: brilliant sunshine with amicable but warmer temps and light breezes. The season of camp chairs on the driveway, moved about as sun and shadow do their dance of dominance, makes it very hard to call an end to the work breaks I was drawn to regularly take. Plus, an insistent pooch has smells to sniff at and yard pests to watch and stalk, or at least a warm patch of sun-soaked pavement to stretch out on.

Or, when he gets too warm, a soothing sometimes shaded monkey grass border to take refuge in.

As all the trees are leafing out, it was disappointingly clear that the fourth and and only surviving tree that I got from Mitchell’s Nursery was ready to follow the sad and expensive lead of its former barked brethren. These were the ones I got when I decided it was time to address landscaping the narrow strip of back yard behind the kitchen. I paid too much for four trees but it is also a frustration to consider that it puts me years behind, given tree life and growth cycles. This ain’t like pansies not surviving a drought and getting replaced within days.

The grass was due for another cutting as well, and when those labors were completed in the early afternoon, I was free to just sit and spectate from one of those camp chair spots, while Sumner soaked up some sun. I do have some tasks hanging over me, delayed by the mad dash on taxes, but the decompression granted by this leisurely sitting time is good for my soul.


"How to Make Great Ribs in the Oven," by Emma Christensen. From The Kitchn. [Published 01 July 2017]

"Sodium Citrate Mac & Cheese," from Adam Ragusea. [Published 30 May 2019]

Thursday, April 20, 2023

Meal No. 3340: Filet Mignon

The chill air of a 43°F dawning in downtown Winston-Salem was worth embracing only briefly Tuesday morning, when out we went for Sumner’s first act of business that day. We had coffee ready, back inside the house, and then the morning writing time, before I had to switch back into putting the finishing touches on taxes. If it looks like a serious deadline, you can find me standing just this side of it; hence, my dedicated labors as the deadline for April 18th mail loomed over me. The same idiocy that makes me think I can still do my own taxes serves to keep me too dumb to know how to get someone else to do them. I walked the sealed envelopes to the downtown post office in the brilliant sunshine, and then I continued on for a fuller walk of just over four miles. Getting taxes done calls for celebration: in this case, it was filet mignon (boosted with a Donna-gifted rub!) plus garlic roasted asparagus (enhanced with some Donna-gifted herb mix!). It all washed down wonderfully with the perfect accompaniment of the Ebbie-gifted Belhaven Scottish ale.

Wednesday, April 19, 2023

Meal No. 3339: Garlic Chicken on Garden Salads

With salad and homemade dressing left over from the Saturday night gathering here, I was all too happy to sous vide some prepped chicken breasts to go atop evening garden salads, generously dressed with Thousand Island, and hearty enough to fill us up well on Monday night.

It was another gorgeous day in Winston-Salem in the springtime!

Tuesday, April 18, 2023

Melissa Harris-Perry and Things Unsaid

Confession: I am one of those who likes words and who often uses writing to sort through ideas, to reconcile internal dilemmas, to clarify concepts within my professional realm, to share affecting tales, to attempt comfort to friends in sorrow or crisis, to record and document, and to exorcise the deeply-felt angst that American life—especially in the political and civic realm—currently generates in me. The outlets for those swirling ideas range from professional articles, to letters and emails and texts to friends, to this very blog.

As a Winston-Salem fan and downtown dweller of almost two decades, I am an avid reader of discussion board, the forum in the Winston-Salem Skyscrapers and Tallest Buildings blog. [EDITOR's NOTE: that site is no longer functioning.] Unlike what seems to characterize many of these city discussion sites, this one stays incredibly civil and even-keeled. Every wild once in a while, we might endure a troll’s incursion and his meager attempts to rile board members up…but overall it is a very thorough, up-to-date, forward-looking, and often news-breaking site for info and details about current and coming projects, businesses, culture, industry, and so on.

All that comfortable good will, esprit de corps, and collective cheerleading makes my daily visits to the forum a happy necessity. I get excited along with everyone else when we get previews of projects and see renderings before the newspapers publish them, and we seem to always know first when restaurants are opening . . . or closing. For the most part, we don’t know each other and it is the rare forum member whose handle is actually his or her name. I am on there as RoedigerHouse, predictably!

I occasionally comment, and if I see something interesting will post about it, and I try regularly to post photos of things relevant to any discussion thread, like the construction of an apartment community nearby.

Modern American life should have prepared me to be unsurprised when an active and otherwise pleasant forum member started a thread about Melissa Harris-Perry, the former MSNBC host, author, journalist, and professor who has come to Wake Forest University as the Maya Angelou Presidential Chair Professor of Politics and International Affairs. It was an altogether ugly thread, which is no longer accessible to read.

But I’ll highlight how Professor Harris-Perry was described on that otherwise civil and civic-minded forum:

  • overly self-absorbed
  • enthralled with the sound of her own voice
  • victimhood
  • a terror to work with
  • nut job
  • ringing narcissist
  • bonkers
  • off her rocker
  • broken record
  • self-satisfied
  • one-dimensional
  • screaming
  • does she get along with her Washington Park neighbors?
  • WFU made a huge mistake

Like many comfortable white men, I kept hoping someone would push back or raise an objection or that the original poster would have better second thoughts. Social media fights are pretty far down my list of to-dos and the community is otherwise so amazingly civil (but not without occasional short-lived dustups). Time passed, discussion in that thread died out, and the comfort and ease of being white allowed me to move forward with my life without calling out the racism that riddled that thread. Then the guy came back with more and I had too many thoughts but took far too few actions. I did pose the following question to the board: “I find myself thinking it might not be a bad idea to consider the wisdom and the implications of maintaining a thread that appears to be dedicated to demonizing an African-American woman in our community.”

His response said something about moving, but not deleting, the thread to “assuage feelings.”

Here are the things I should have said.

In the spirit of Truth in Advertising, you should retitle your forum thread: “I Hate Black Women Who Talk Too Much about Race…Amirite?”

I’m happy to continue the conversation in the DMs/PMs, or over email or via Zoom or over a cup of coffee. We exhibit such dedication to the civility of our dialogues here, so unique and rare in social media, that this very uncivil thread sticks out like a sore thumb. Even if silence is not always approval—sometimes the best thing is to give the arsonist’s handiwork no additional oxygen—I believe I erred in not speaking up when this thread first appeared.

Alas, if keeping this a public discussion is preferred, I’ll predict there will be no winners and it will ultimately cost us both.

It is entirely possible that it is completely coincidental that it is an African-American woman who has been targeted with such passionate and personal disdain. Is coincidence the only reasonable possibility? To the original poster that may seem irrelevant, but it is not insignificant, and whether something is merely a coincidence or not isn’t bound by our beliefs about it. One of the pesky features of “coincidences” is that sometimes they’re not. (Carl Jung has some thoughts about that, but I’m not smart enough to discuss them at length.)

I’m sure that more grievous offenses that were more impactful to our city have been committed by others but without a corresponding discussion thread designed to memorialize the denigration. In the City Discussion category, only three other people have been the named topics of discussion threads, and it was because they died. I missed the part where she did something significant that was either beneficial to or detrimental to the City, to merit this focus in the City Discussion.

Dr. Harris-Perry’s unforgivable offense is apparently found in saying provocative things to very small audiences, which also inexplicably includes the original (and resurgent) poster here. It just seems odd that it is the worst of all possible things and makes her more worthy of pointed and highly personal critiques and insults, above and beyond anyone else…and seemingly more egregious than anything done or said by any other person, because no one else has been bestowed with quite so vicious an attack thread on WSTB. What comes through clearly is how much some people hate it when a Black woman talks too much about race.

There is not a day that goes by that Melissa Harris-Perry, in the course of daily living, is not reminded in ways large and small that she is a person of color, because that’s the society we have thus far made. I’m not surprised it is therefore always on her mind. And while it might seem tiresome to the vast population of people who don’t have to think about it every day, I can’t muster up the same shock that she sees it where maybe the rest of us do not. To me, those who live in the face of disparities of race are more credible witnesses than those who only think about it because they had to endure the momentary indignity of hearing about it. Those who get extra angry that some people see racism where it isn’t are themselves quite good at not seeing racism where it is.

Throughout the discussion thread, the writer implies that it was Professor Harris-Perry’s notoriety and not her credentials (Wake Forest University alum, PhD from Duke University, faculty member at Princeton and Chicago) that landed her in her “posh” role—once more, the not-so-subtle trope that “They only gave her that job because…” It’s an utterly unsubtle affirmative action dig, low-hanging fruit on the tempting tree of this pervasive stain of casual racism.

I’ve not studied the vast library of all her writing and speeches and commentaries, but I’d wager that she has been right about the pernicious influence of racism many more times than she has been wrong. The poster reserves a particular vitriol, with an unseemly dose of glee, for any singular instance where she might be mistaken. It is oh-so-enticing to disregard the weight of her valid observations if we can sink her for an occasional missed mark, especially if we layer it with smears and dismissals because her personality is deemed not to be to your tastes. Just because “It’s not always about race” does not mean it’s never about race. Unwavering confidence that it’s not always about race means you will never see when it is. You believe you’re merely saying she’s not your kind of commentator; what shines through is she’s just not your kind.

Whether this is or is not a “racial” thing, initiating and maintaining a line of personal attack is of dubious value anyway. It’s interesting that the moment in which this thread was birthed, when apparently it did not appear taboo, also happened to “coincide” with a target who was a woman of color. For those of us who recognize this is not a coincidence, it indicates that her race it the most important thing about her to you, but you do not think it should be the most important thing to her. It highlights the sad reality that way too often white people can be way too exhausting.

“Inadvertent” racism persists because the people who engage in it work really hard to never entertain whether they *might* be engaging in it. You can argue about how it should be perceived, but I can tell you pretty plainly how it’s received, at least by me. If you still insist it’s not racist, I’ll begin to believe it’s not inadvertent.

But let’s give credit where credit is due: at least you’ve offered us a master class in casual racism, with the especially beneficial reminder that it has nothing to do with intent or motivation or whether you are generally a good person or that some of your best friends are Black. There is reassuring comfort to be found in convincing yourself it’s her fault you hate her, and not yours.

Monday, April 17, 2023

Black and White Cake

From a cake-mastering Canadian comes a recipe for another awesome layered luxury: black and white cake, the fitting end to the gathering of chums that occurred this past Saturday night. As per his recommendation, I prepared it as two 8-inch layers, a deviation from my customary dependence on my 9-inch pans approach. This made for a striking stature, especially once frosted with the sweet meringue frosting...also a rare feat for me.

A good smear of chocolate and streaks of elusive frosting on the finished plates were testaments to desserts well-enjoyed. I'm glad I finally gave this cake a trial run.


"Black and White Cake," from Barry C. Parsons of RockRecipes.com. [Originally published 27 March 2008 / Updated 09 January 2023]

Sunday, April 16, 2023

Meal No. 3338: Baked Spaghetti for the Crew

For just over 25 years now, I’ve been making a recipe for baked spaghetti that I pulled from the collected recipes of my longtime friend Cindy, from all those frequent stays with her and her husband when they lived where I was often working regularly in the Shenandoah Valley of Virginia. It's not been on the menu here since summer 2021, and having the crew of RoHo regulars over for a Saturday evening hang last night was a good reason for bringing it back, especially because of how gracious are its proportions and satisfying is its sustenance.

Because they are friends who deserve to be treated well and right, some homemade Thousand Island dressing for an easy garden salad was called for; so too was the bonus of fresh-made focaccia, using a recipe that I just really dig and which I often can't help but cut into in advance of dinner, when it first comes out of the oven. I am shameless. Last night I was able to hold off, though!

It was a pleasant enough Saturday in Winston-Salem, with a mix of sun and clouds. Sumner is always glad to get some time outside and I'm just happy to see how bursting with color the corner azalea is, given that I almost lost it a few years ago. And boy howdy was the downtown rockin' when I did my pre-bedtime stroll out Fourth Street and back. I do enjoy seeing this town so alive.


"Baked Spaghetti," by Margaret Coalson via Stick Coulson, 13 July 1997.

Adapted from "Thousand Island Dressing," from Graybert on GeniusKitchen.com.

"Easy Rosemary Garlic Focaccia," from Adam and Joanne Gallagher of InspiredTaste.net.

Saturday, April 15, 2023

Meal No. 3337: Ultimate Cream of Tomato Soup

Wednesday's meal was a pivot to cream of tomato soup, because I'd learned at the last minute that April 12 was National Grilled Cheese Sandwich Day, and I figured I'd play along. That was also a great reason to put together a warm and satisfying loaf of peasant bread, which turns out to be a nice spin on the normal grilled cheese sandwich, with its exceptionally chewy hearty crust and it's spongy tasty interior that soaks up butter and cheese so nicely. It was all so very good that the leftover soup was reheated Thursday, and fresh grilled cheese sandwiches were griddled to go alongside.


"Ultimate Cream of Tomato Soup," from Cook's Illustrated, November 1999. Recipe can also be found online at Cookography.com.

"Easy Same-Day Peasant Bread," from Jenny Rosenstrach of the CupofJo.com blog. [Published 02 February 2022] Adapted from Alexandra Stafford of AlexandraCooks.com. [07 November 2012 / Updated 06 January 2022]

Friday, April 14, 2023

Meal No. 3336: Toasted Chicken Salad Sandwiches

After setting up the sous vide to cook a prepped frozen split chicken breast, while I continued processing and organizing my recent order of irrigation system components and fittings, it sure made putting Easter Monday's dinner together a lot quicker. Quickly whipped-up dressing and fast dicing of the cooked breast, leading to a nice small batch of chicken sald, and then just enough toasting of the last slices of my homemade milk bread...it was a fine enough supper of toasted chicken salad sandwiches.

But it was a small plate, and the lure of National Cinnamon Crescent Day (such silly observances!) fell upon me once we rolled further into eveningtide. So I made my first batch of that silly, silly dessert with its vanilla sweet glaze and consumed four in short order.


"Cinnamon Crescent Rolls," from Julie Evink of Julie's Eats and Treats. [Published 27 February 2020 / Updated 08 September 2022]

Thursday, April 13, 2023

Meal No. 3335: Easter Eggs (and Toast)

On Easter night, the Easter eggs enjoyed at the Roediger House for dinner were fried, sunny side up, accompanied by buttered toasted homemade milk bread, plus a small accompaniment of reheated pimento cheese sausage balls. I'll take that over ham any day.

Wednesday, April 12, 2023

Spring 2023 Irrigation System Updates

As I noted in the recent post offering an early spring yard update, I've returned my attentions to the promise and possibilities of the irrigation system. As the summer of 2020 wrapped up, I had installed all the main water lines, routed and valved and wired all the zones, connected to the smart automation system, and had functioning sprinklers for the front and back yards, plus three new yard hydrants. But I did not get very far with taking the dripline zones for the flower and shrub planting areas beyond their water source tap points...almost all of which were screw-capped and waiting for the necessary components—and the homeowner's initiative!—to achieve usable expansion. That finally began with adding flow regulator/filter components to set up those feed lines to feed some lines, and then I moved into the learn-from-your-mistakes mode as I sampled different approaches to achieve the "final mile" of getting irrigation to individual plants within those beds.

As we approached the end of the first week of April, I finally consolidated all my lists and notes in order to work up orders for the next set of components required for building out and/or maintaining the system. Those orders went to SprinklerWarehouse.com and DripDepot.com on Maundy Thursday evening.

The larger order came first, from Sprinkler Warehouse. It spurred me to spread all my assorted boxes of irrigation system components, tools, fittings, and equipment out in the bright but chilly sunshine on Easter Monday and get things better organized and separated. I'm definitely going to find it easier to operate during these expansion and establishment efforts to fully operationalize the system.

I've managed thus far to stay relatively undiscouraged by some of my stumbles as I have returned to this overall project. In one planting bed, the renewed effort led me to jiggle loose a weak coupling in the zone's supply line, so I had to dig down (to that marvelous deep level I'd buried these!) to uncover the issue and effect a repair.

It’s the unforced errors that are plaguing me as I work on what ought to have been a small and relatively simple fix. A failure to measure twice in one instance, and an ill-sequenced set of steps when preparing to test the repairs in another—that’s how I got off-track and why it took several days to finish this part of the season’s tasks.

A quick run to Lowe’s could not be avoided, and on April's first Sunday evening I finished the last repairs. A test run of the system Monday showed it was ready for prime time, with a small exception: one of the front porch planters seemed to have a lot of water dripping out.

Might I have broken one of the tiny feeder lines or a fitting within that elaborate configuration? The only way to know was to transplant the pansies elsewhere and remove all the potting soil. What seemed the most likely explanation was poor soil settling and too large a drain hole at the bottom. Once I’d reworked the soil and planted new petunias, that planter’s drip line worked fine.

Yesterday, I focused on the dripline servicing the perimeter of The Grove, attaching to the converter at the underground zone's endpoint, looping past a camelia and a couple of azaleas...

...and running along the wall to cut over to the third of my mother's planters as well as the sloppy-built planter I made myself back in 2012.

This is putting me quite a bit closer to having all the flower beds in the front part of the yard incorporated into the automatic watering zones, which can be scheduled or app-activated, thanks to my Rachio smart controller.


It is all too often here that I comment favorably about the largely successful large undertaking of building my own full-yard irrigation system. (I hope readers do not suffer from irrigation irritation!) For it to thus far appear to be problem-free and functional does remain a marvel to me, a novice with a limited skill set. It was neither shock nor disappointment to find on the system’s first test that I had overlooked gluing (well, technically, it is cement) one part of one of the valve manifolds I’d built. Just to contemplate the overall number of cemented junctions of all the lines, creating the intricate tight arrangement of the two valve manifolds, running the wires to automate those valves…so many ways for it to go awry and yet here we are instead in a persistent state of satisfaction—which I hope does not too closely resemble self-satisfaction.

Smart automation, seven wired valves, all the lines and couplings and sprinklers and yard hydrants...the one recent leak when I jiggled loose a weak joint is, in retrospect, not surprising. I am remembering a struggle at that spot because I made a later decision about extending watering access to the two small front flower beds on either side of the front steps—those coupling points were a strain and a pain to pull off. I’m glad it revealed itself and that it was easy enough to dig down to.

What is surprising is that the only real issues have emerged not from what the bumbling amateur did, but from the professional plumbing company hired for what I could not do: installation of a second city water meter dedicated to irrigation, and adding the mandatory backflow preventer at the front end of the system. It’s taken three tries for them to eliminate leaking from the meter connection in the front sidewalk, and they failed when inspecting their own backflow preventer the year after it was installed.

It was with small apprehension, then, that I greeted the arrival of one of the Pf Plumbing team members this past Thursday, there to do the annual inspection of the backflow preventer...heightened a bit when I realized it was the same guy who may have done the small damage that caused it to initially fail last year. But it all went smoothly and we are good to go for another year.

Look: the folks I have dealt with from Pf Plumbing have been great. They’ve been responsive to my calls to fix these messes. But lordy: I’m not sure how to feel about our respective win-loss records thus far, at least here at the Roediger House. My parts of the system have certainly outperformed theirs!