Last Friday night was a grand gathering for 11 at the Roediger House, with five visiting from Oklahoma and the rest of us happy citizens of Winston-Salem, all coming together for food and fellowship and fun and frivolity, which is among my most favorite things. Hoping to provide for all comers, there was a huge pot of beef chili, long a house favorite, plus a second kettle of vegetarian chili. To go with it all, I also had a pan of the marvelous Granny Wilson's honey wheat cornbread, also a consistent pleaser of meeters and eaters here.
And yes: our heatwave was continuing on that day. With so many people about, the HVAC system did have trouble keeping up...but the good time was not dampened.
"Simple Beef Chili with Kidney Beans," from Cook's Illustrated, Number Sixty-One [March-April 2003], p. 10-11.
"Vegetarian Chili," from All About Vegetarian Cooking. By the editors of Joy of Cooking: Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (2000), p. 82-83. Cookbook was a gift from former student Alison Pomeroy.
"Granny Wilson's Cornbread," a recipe shared with me by Linda B. Dunlap.
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