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Friday, February 28, 2025

Meal No. 3807: Mushroom and Shallot Salisbury Steak

The crew of marvelous regulars was here for the final Saturday night of February. Our gatherings haven’t had the frequency we had come to love but that makes it all the sweeter when the time of togetherness rolls around. It seemed like a good chance to bring out a recipe that I'd only made once before, back in the fall, when that issue of Bon Appétit was hot off the presses: mushroom and shallot Salisbury steak. Company mashed potatoes are also a consistent favorite, and a sheet pan of roasted hoisin whole green beans (with a spicy kick to boot) gave us green on the plates. For several of the bunch, the dinner conversation turned to reminiscence of the tv dinners they had growing up, although it was quickly noted that our dinner fare was in quite a different class.

As an evening like this approaches, I sometimes play out a silly conversation in my head, imagining these two couples doing an exchange of ideas about what predictable meal I might be serving up this time: lasagna? chili? nachos? burgers? I’d hoped to break that cycle on this occasion, and the menu choices seem to have gone over quite well. They made clear that a repeat of this dish would be welcome.

The morning dawned with a deep chill around us still, as the latest arctic air invasion was only begrudgingly surrendering its hold. That Saturday morning I awoke to 21°F. It warmed as the day went on, but the pups made good use of the indoor time to frolic and play-fight.

Guess that’s why the previous evening’s fire in the kitchen fireplace was all the sweeter: Fire No. 98 since the addition was completed.

It was mighty nice to have Sumner close by to enjoy its crackling warmth.


”Mushroom and Shallot Salisbury Steak,” by Jesse Szewczyk. In Bon Appétit, October 2024, p. 18.

"Company Mashed Potatoes," a Jones family favorite.

Thursday, February 27, 2025

Meal No. 3806: Buffalo Chicken Tenders Skillet Pizzas

The previous evening's abundance of fried buffalo chicken tenders lent themselves nicely as a central topping for the latest batch of skillet pan pizzas, made for supper Thursday of last week. A mix of chipotle barbecue sauce and buffalo wing sauce coated the morsels; I threw together a fresh batch of tomato sauce; there was bacon, white cheddar, and grated parmesan down low plus a finishing shake of provolone and mozzarella in the final minutes to avoid browning it too much. On the platters, it was a pleasure.

And a whole pizza left over? Friday was covered!


Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 30 March 2023]

Wednesday, February 26, 2025

Meal No. 3805: Southwestern Caesar Salad with Buffalo Chicken Tenders

Last Wednesday night found me once more venturing into that rare territory of fried chicken tenders, this time with buffalo sauce, all served over a southwestern Caesar salad. It was freakin' awesome.


Southwestern Caesar Dressing was my creation but was based on:

"Buffalo Chicken Tenders," from Lauren Vavala Harris of Delicious Little Bites. [Published 15 May 2023]

"Buffalo Wing Sauce," my own creation based on a mix of recipe ideas.

Tuesday, February 25, 2025

The Presidents' Day Week Snow Show

As my not-favorite winter proceeded into its final 30 days, it brung along with it another arctic vortex just in time to collide (or collude!) with a couple of moist low pressure systems, and North Carolina got a mid-week snow event.

Broken across two days, Wednesday and Thursday had various periods of lovely cascading flakes and thoroughly bone-chilling temps.

It was a hard one to forecast, and that caught some school systems in a bind. I wish people could be more understanding of the difficulty faced by superintendents, but I believe they make the best decision they can, and they also realize that somebody somewhere is going to think you could have been a better decider, and someone else is always going to think you should have decided sooner or waited later.

The dusting we got to begin with was sufficient to attract its own form of curiosity and entertainment for the marvelous pups of Roediger House, but elsewhere this event doled out cruelty to varying degrees.

Wednesday did not offer a major accumulation but it sure did create treachery for those who had to be on the roads. I was glad to be at home.

In the bracing 25°F start of day Thursday, as another squall rolled through Winston, it began as the exceedingly-rare graupel: that dippin’ dots-style frozen precipitation that is also known as soft hail, snow pellets, granular snow, or pearl barley. Scarlett was happy to gather some of it as she waited to pounce on Sumner after his morning business:

She was even willing to bring a sample into the house with her:

But then we got to watch an extended period of that thick swirling tumble of flakes and all around us succumbed to that blanket of white. By afternoon, there was bright sunshine and a lot of surface melting occurred even though it did not warm up that much.

In the quiet of Friday morning, I was glad for hot coffee and a warm perch by the fireplace hearth for my usual day-starting routines, all the more glad that our even colder start to the day did not require my presence in its midst.

One might be hopeful that last Friday’s frigidity was a last flailing grasp for this winter of my discontent, as temps are returning to hospitable territory as this week begins. My glimpse of home-shopping bluebirds again at the house outside the kitchen bay, while not a great photo, was a further boost to my spirits.

Monday, February 24, 2025

Girl Scout Cookie Lemon Shortbread Cheesecake

Back at month's beginning, on February's first day, it was a pleasure to relish in the visit of former WFU student Alison with her husband Josh and their three terrific kids. In our catch-up conversation was the report that her daughter is a Girl Scout and that naturally turns a conversation, especially at this time of the year, to Girl Scout cookies. I told her about the recipe we'd enjoyed here for almost a decade, where two kinds of Girl Scout cookies are key ingredients in a lemon shortbread cheesecake. I sent her home with a recipe and then she surprised me with a package in the mail, containing the boxes of cookies I'd need to make it myself. Therein lay a happy mandate, and I tackled it at the beginning of Presidents' Day week. Then it was a marvelous dessert following another evening with more chicken salad on Tuesday night. It's pretty straightforward and uncomplicated and a real gem for the supper patrons when those Girl Scout cookies are wisely obtained.


"Lemon Shortbread Cheesecake," by Rosalia Roger of Lincoln, Nebraska. Originally published in Taste of Home, February/March, 2016, p. 64-65.

Sunday, February 23, 2025

Replacement of the Downstairs HVAC System

Oh, this winter, with its persistent sub-normal temps! While this season of chill and dark still rages, the misery of a failing HVAC system finally reached its concluding chapter. With no heat at all downstairs during Presidents’ Day week, the main hallway hit a low of 52°F overnight on Tuesday; above you can see the condensation on the inside of the kitchen windows from the previous Saturday morning.

I was at last able to accept that no other course of action but a full replacement of the HVAC system was available to me. The extended period of time that it has been undependable, with the added expense of regular service calls and a handful of replaced blower motors, compounded on top of all the moments of angst and worry that it would be in failing mode for an event or gathering or special occasion, or when friends might be here to stay: it was a contract that had to be signed.

Out with the old...

With the good news that an appointment opened up a couple of days earlier than scheduled, the install team from Webb Heating & Air Conditioning was at the house bright and early last Tuesday morning. It was an all-day job, of course, and they were not finished until well into dinnertime. A new hybrid furnace and air handler, a new heat pump outside, a couple of snazzy smart new thermostats, plus two new carbon monoxide detectors outside the bedrooms: consider the Roediger House upgraded now!

That evening, the kitchen zone rebounded quickly and was once more comfortable. I was so glad to be back to my joyful labors in that happy place. The front of the house, and the original old drafty rooms, took longer...but it too is once more habitable.

...in with the new!

Here is what I cannot reconcile, though (and this is where you can stop reading if you’ve even come this far; I’m going to vent a bit...and yes: that’s an intentional pun):

The ongoing succession of problems that have necessitated call after call to the HVAC techs has resulted in a trip charge each time (wasn’t that charge originally imposed because of high gas prices, which are no longer so high?), plus whatever additional labor or parts go along with it. Even though the multiple blower motors blowing out was an issue well before the system had that much age on it, Webb Heating & Air Conditioning never really diagnosed its source and therefore never determined a remedy. I did what they asked, for instance, and had electricians evaluate it for power spikes; we recently installed a surge protector as well.

I repeatedly paid them to come and get the heat or A/C working again without the issue ever being resolved. The last occasion, the tech didn’t even test both zones...I came home to find he pronounced the system working without ever turning on the kitchen zone. Of course, it didn’t work. But I sure got a bill for $152. I’m glad my long-stored DēLonghi space heater could be cleaned up from 15 years of cellar dust and that it was up to the job of warming the master bathroom (and then even the huge kitchen space!).

Over these last couple of years, the entrenched verdict was that I can’t expect a system that old to be fixable and the problem could not be solved until I bought a new one. That’s the advice I was finally willing to take: that to have a dependable HVAC system, I would replace the old one. I acted on their advice and then chose from among their recommendations, because Webb had made clear that was the only dependable way to restore service.

The evening after installation, while the front zone labored in the old drafty part of the house to overcome the low 50s temps to get back up to the target of 67°F, the rear kitchen zone shot past its thermostat setting. The kitchen got up to 73°F and still heat was blowing through the registers.

So I sent a nice note to Webb indicating that this seemed to be a hindrance to considering the installation process finished and asked for them to come check it. “But the install did not involve anything to do with the zone dampers,” I was told, as if all the ductwork cutting and refitting could not possibly have had any effect at all on the components adjacent to the work zone.

(Cleaning up their workspace on the driveway where I park my cars was definitely a part of the install job they did not do.)

The instantaneous instinct to set up a revenue opportunity, that trumps the “service” part of HVAC service, is galling. It’s the height of irony for the people who keep charging me for doing nothing keep looking at me as if I’m demanding something for nothing. The right attitude would be: “Let’s look at it and see what the problem might be, and maybe it’ll be our responsibility or maybe it will be yours.” But no: before even examining the system, the folks from Webb made clear that it was impossible for the problem to be connected in any way to the installation that was supposed to be the only way to resolve the system’s problems.

Perhaps it is my own fault for sticking with a company that includes “gremlins” “wood sprites” amongst its shoulder-shrugging tech diagnoses. After all the times I have paid Webb to leave the problems in my system undiagnosed and unremediated, after replacing blower motor after blower motor before I could even get them to break one down to see if they could learn why I had that repeated issue, after these last few months when techs would come and restart the system and charge me to say: “We don’t know why it stopped working”...it seems to me that they might entertain that the installation of a whole new system in the cellar might have jiggled the zone damper portion enough to say: “We care about customer service and satisfaction enough to make this right.”

Or, perhaps Mr. Webb is another company magnate who thinks I have too much money, and he doesn’t have enough.

The rosier ending to the story is this: the install manager was dispatched the following day (ahead of our small snow event!) and he began with that same oppositional stance. But then he examined the zone damper, determined the actuator motor is failing, and replaced it without adding charges beyond the parts. Is this the first time a member of the Webb team acted with consideration for how they have regularly charged me full price while delivering substantially less than resolution? As a homeowner, I know that Webb is likely as good as I’ll be able to get, and I really have liked the guys who’ve been on the job here...but I’d like to not have to work so hard at helping the company be better than they are.

Saturday, February 22, 2025

Meal No. 3804: Chicken Salad on Focaccia

Monday was a great day of work, at an elementary school in Mebane, with a cohort group of aspiring administrators in the High Point University Leadership Academy. They liked the cookies I'd made the night before! But my return home that afternoon found me in a suddenly busy series of work-related phone conversations, mixed in with texting for upcoming obligations related to my work, and before I knew it, suppertime was upon me. Fortunately, the remaining half of a rotisserie chicken was hanging out in the fridge and was perfect for the creation of a fresh batch of chicken salad. A hunk of focaccia from a few evenings previous let me turn it into a sandwich opportunity, and dinner was a winner.

Friday, February 21, 2025

Butter Toffee Espresso Cookies

The dessert sector of the Roediger House kitchen has been pretty quiet. Last Sunday offered a variation from that recent norm, when out of the oven came several pans of butter toffee espresso cookies. Some for the household, some for the neighbors, and the rest in individual baggies for my Monday cohort of aspiring administrators at an elementary school in Alamance-Burlington School System. But I certainly enjoyed my single cookie fresh from the oven!


"Butter Toffee Cookies," originally from King Arthur Flour. The catalog that comes periodically from KAF has recipes in it, which is where I first snagged it. But, as sometimes happens, it is no longer available on their website. I'm glad someone posted it to Food.com.

Thursday, February 20, 2025

Meal No. 3803: Oven-Braised Chuck Roast

When the chuck roast at Costco looks simply irresistable, it's fun to consider possibilities for its eventual use. A lot of recipes for that affordable cut of meat have crossed my radar of late but it was a roast that I had most on my mind. Still, last Sunday seemed an opportune time to pilot a new simple recipe for a long braise in the oven, subbing red wine for the recommended water. Once it was ready, hunks were served up over yellow Spanish rice and it was more than enough to take on the evening's hunger. Plus: lots was leftover to be vacuum-sealed and stored away in the freezer.


"Oven-Braised Chuck Roast," from Amina Al-Saigh. On Hungry Paprikas. [Published 21 December 2023 / Updated 05 April 2024]

Wednesday, February 19, 2025

A Stubborn Winter and Roaring Fire No. 97

A good night's sleep upstairs (where it's warm!) brought me into the pre-dawn awakening of this past Saturday morning. The happy routines of beginning another day here had the customary benefit of piping hot coffee in a giant mug, itself a bit soothing while the downstairs barely registered 60°F and the HVAC system gasped and whimpered. With rain approaching by 9 am, and the sour grey hanging over us, I knew it was time to get a roaring fire underway in the kitchen fireplace. I'd set myself up for a rolling agenda of tasks on my laptop, and the morning proved enormously productive. Some email correspondence, declining with regret a wedding invite (but choosing a nice gift from the registry!), prepping invoices for recent work I've done, cleaning up some folders on my laptop, organizing recent observation notes, and even a small bit of writing: the morning passed quickly and I enjoyed those small gestures of accomplishment!

The students from the University of North Carolina School of the Arts finished the last of their clean-up and reset, as well as the small patch jobs in the dining room, on Valentine's Day afternoon. They really did leave things as they'd found them, and the house was restored to its condition as if they'd never been here. I love what it says about this city that so many people gladly open up their homes and businesses to these student productions, and it is clear that the students and the faculty and staff at UNCSA exhibit enormous care and consideration in maintaining good will and good reputations wherever they undertake these film projects. I think it's great fun and marvelously educational to see it all play out, and I'm also glad for the added benefit that preparing spaces for them makes me tackle long-overdue cleaning and organizing of rooms and cabinets that have been neglected.

Tuesday, February 18, 2025

Meal No. 3802: Million Dollar Chicken Spaghetti

I have no idea how long it's been since I actually went to the grocery store. Actually, typing that propelled me to look it up, and I haven't shopped at Harris Teeter since January 20 (I'm drafting this on February 14). But I finally made my way to Costco last Thursday for a huge restocking shopping trip, and that let me also come home with a rotisserie chicken. Ah, but what to do with it! I decided it was a night for million dollar chicken spaghetti, using a new recipe, and I'm not sure it was the best choice.

Too much goop, too expansive an ingredients list, and it overwhelmed instead of melding...but the evening was saved by the latest batch of incredible big bubbly focaccia, which was stupendous.

We enjoyed some bright sunshine that day, even though it remained cool. I quietly celebrated the first sighting of tulips pushing up from the winter ground, as noted above. Spring can't get here fast enough for me, and while we're not supposed to wish our lives away, looking ahead to better weather also means that more of the misery of the Trump Administration will also have passed.

The downstairs has been switching between being chilly and being up to temp, while the downstairs HVAC system's final few days of "service" were playing out. Before Trump tariffs drive the cost of a new HVAC system up even beyond the crazy cost I'm having to pay, I knew I'd better bite that bullet. The HVAC install manager was here that Thursday afternoon to take measurements and, once he left, I found my way to the third floor so that I could take Sumner's place in the huge window facing west and soak up the warmth of that mid-February sun.


"Million Dollar Chicken Spaghetti," from Nichole Clevenger of The Salty Marshmallow. [Published 10 October 2017 / Updated 08 September 2021]

"Big and Bubbly Focaccia," from King Arthur Baking. [Published January 2025]

Monday, February 17, 2025

Meal No. 3801: Pulled Pork Sheet Pan Nachos

This past Thursday it was very nice to have Kristen and Mookie back over for a visit and some dinner grub. The household has stayed rather active and I was again caught a bit short when the time to prep things rolled around. Fortunately, with wonderful Mexican street taco pulled pork tucked away in the freezer, and a sous vide immersion circulator to bring it back to life, I was able to throw together a pretty awesome sheet pan of pulled pork nachos in no time. And they were freakin' delicious.


Sheet Pan Nachos seriously modified from "Loaded Sweet Pork Sheet Pan Nachos," from Elyse of Six Sisters Stuff. [Published 14 March 2018]

Sunday, February 16, 2025

Meal No. 3800: Deep Dish Bacon Onion & Cheddar Pizza

Tuesday's drear and chill were utterly depressing. Pizza made me feel better. Especially because the dough had undergone a multi-day cold ferment which brought out a marvelous level of flavor that I don't always get to achieve. With pizza sauce already made a while back and vacuum-sealed to store in the freezer, it was a cinch to bring back to life with the sous vide immersion circulator. I haven't been to the grocery store in a surprisingly long while, but with what I had on hand I was able to serve up bacon onion cheddar deep dish skillet pizza. It was good.

It was also perfectly wonderful as leftovers the following evening, along with a very tasty salad left behind as extras for the film crew's craft service over the weekend. That's where I was extra glad to have homemade Thousand Island dressing at the ready.

Perhaps you're thinking, as I head into another topic within this post: replace the damn thing already. But yes: Tuesday morning I was greeted with a non-functioning downstairs HVAC system again. We tried the multiple resets of it and never got it going. So Wednesday I called Webb and of course it started right up for the technician.

And let's throw in for good measure this snap of Sumner in the kitchen after his dinner:


Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 30 March 2023]

Sauce loosely based on "Homemade NY-Style Pizza Sauce," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 17 February 2023]

Thousand Island Dressing was an adaptation of "Beef & Cheddar Melts Sauce," a Roediger House creation.