It's kind of terrific if the snackables brought out of the Roediger House kitchen are by demand, perhaps remembered and liked well enough to be specially requested. As guests came in from out of state over the Thanksgiving holiday, I tried to be ready with a couple of those. The South Carolina-style pimento cheese, pictured above, is a true staple (first made in 2011!) of the munchables inventory here; and Mexican restaurant white dipping sauce is a new staple in that same treasured list:
"South Carolina-Style Pimento Cheese." Recipe worked out by me, based on Sharon's Palmetto Pimento Cheese.
"Mexican Restaurant White Dipping Sauce," a recipe worked out by me, sampled by Spring Street, and approved of by all.
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