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Sunday, August 31, 2025

Meal No. 3930: Breakfast for Dinner!

The trend of winning Wednesdays continued this past week with Amy once more here for hanging out and having a spot of supper. And she does not seem to mind if I give in to whatever recipe or dish or item I'd found myself jonesing for: lately, I've had biscuits on my mind. That was a reason to build a "breakfast for dinner" menu, with stone-ground creamy grits, thick bacon slices, Swiss-and-Gruyère-scallion scrambled eggs, and gorgeous buttermilk biscuits with perfect flaky layers. This was a night where no dessert was needed, which made each additional biscuit a less guilty indulgence.

As August rolled toward its conclusion, we were gifted with several days of gorgeous September-like weather, under sunny skies with light breezes and temps in the upper 70s. That made that morning's walk across town to the CVS an incredibly delightful one, clocking in at 3.3 miles.


"The Food Lab's Buttermilk Biscuit Recipe," from J. Kenji López-Alt, Culinary Consultant for SeriousEats.com. [Published 07 August 2015 / Updated 18 February 2025]

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

Saturday, August 30, 2025

Lemon Bars with Shortbread Crust

Whenever possible, and with a guest at the table, wrapping up an evening with a sweet finisher just seems like the right thing to do. Friday night a week ago, after tackling those tempting platters of pork medallions, the dessert I'd whipped up was a pan of lemon bars with a shortbread crust. Ever since this recipe waltzed into the Roediger House archives, it's been enthusiastically embraced and eagerly eaten, sometimes with the adorning bonus of a shake or six of powdered sugar atop.


"Lemon Bars," by Ina Garten, the Barefoot Contessa. Published in Barefoot Contessa Parties!, Clarkson Potter Publishers, 2001.

Friday, August 29, 2025

Meal No. 3929: Pork Medallions with Ginger-Soy-Shiitake Cream Sauce

In the stable of kitchen delights at the Roediger House are some clear favorites, and that explains both their frequent appearances in the rotation but also why I like to make sure honored guests are among the partakers. Last Friday night for a gathering of Holly Avenue Neighborhood dwellers, that meant pork medallions in a ginger-soy-shiitake cream sauce. This easy dish always feels a bit high-falutin' and the unique combination of flavors really elevates that sauce. I also had scallion-sour cream redskin mashed potatoes and my much-loved roasted spiced broccoli. The wine that Jon brought was perfect for a summer evening, seconds were sought and scarfed down, and still somehow there was room for a spot of dessert...to be highlighted in the blog tomorrow!


Based on "Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.

Thursday, August 28, 2025

Meal No. 3928: Mushroom Swiss Burgers

After a fine round of mushroom Swiss burgers recently, I couldn't shake their good vibes and was ready for a repeat. That occurred last Thursday night, and they were pretty awesome all over again. The mushrooms emerged from their sauté skillet, nicely cooked, well seasoned, elevated from the butter and Madeira wine and beef base. The burgers cooked up with the right balance of seasoning and searing, the Swiss cheese enveloped the patties, the butter-toasted brioche buns handled my generous slather of Duke's mayo. It remains a marvelous late summer season.


Adapted from "Grilled Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003, p. 52-53.

Wednesday, August 27, 2025

Meal No. 3927: Simplified Pasta Carbonara

Not because it was a wise idea but because I'd been hankering for it a good while now, last Wednesday's dinner for three was a simplified pasta carbonara. This recipe takes me back to my teaching days in Raleigh, from 30 years ago, and reunion dinners amongst friends and colleagues and parents of former students. While it's not the more elegant approach that depends on pancetta and raw egg yolk, it still can be immensely satisfying, indulgent, and most of all: comforting.


"Pasta Carbonara," a recipe shared by a former friend in Raleigh, NC.

Tuesday, August 26, 2025

Meal No. 3926: Slow Cooker Cuban Lechon Asado

Before the fall travel season kicked in (I'm actually in Georgia as this posts!), the selfish compulsion to squeeze in a few more dinners with dear friends was in control during my August break. That included the happy return of my UNC compadre Chris last Tuesday night. Given that his inaugural visit to the Roediger House last school year included a fine spread of Cuban pulled pork nachos, which I do believe he rather enjoyed, I thought he might like to try that pork situated in its primary role: boosted with Mexican chipotle street taco BBQ sauce on brioche buns smeared with creamy lime sauce, and suitably supplemented with the fresh zing of Mexican coleslaw. The simple joys of friends and colleagues having time together was certainly brought to the fore, and I was reminded again of why it remains vital in these trying times to stay connected with good people whenever possible.


"Slow Cooker Cuban Lechón Asado," from Cory Fernandez of TheKitchn.com. [Published 10 December 2022]

"Mexican Chipotle Street Taco BBQ Sauce," a Roediger House original recipe. [First Made 08 May 2023]

"Cilantro Lime Sauce," from Alexa Blay of Key to My Lime. [Published 04 September 2019]

Mexican Coleslaw assembled using:

  • Base Recipe: "Mexican Coleslaw," from Christin Mahrlig of SpicySouthernKitchen.com. [Published 08 August 2017]
  • Seasoning Mix: "Homemade Chili and Taco Seasoning," from Jamie Lothridge of MyBakingAddiction.com. [Published 03 February 2011]
  • "Two-Minute Mayonnaise," from J. Kenji López-Alt, culinary consultant with SeriousEats.com. [Updated 19 March 2025]

Monday, August 25, 2025

Meal No. 3925: Grilled Chicken on Caesar-Dressed Greens

Last Monday's quickly-assembled supper featured grilled spiced chicken breasts, diced and set atop power greens with an abundance of thin homemade creamy Caesar dressing.

A last-minute dilemma forced me to make homemade mayonnaise for the first time, and that's partly why it was thin, I guess. Tasty, but it wasn't Duke's!


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

"Two-Minute Mayonnaise," from J. Kenji López-Alt, culinary consultant with SeriousEats.com. [Updated 19 March 2025]

Sunday, August 24, 2025

Don't Do the Dew: Humidifier Finds Its Home

Among the to-do items that recently got to-done was getting and setting up a humidifier for the cellar. And what a workhorse it has been, pulling a stunning amount of water from the air down there, which initially required me to empty its bucket three or more times a day. A better solution was going to be essential.

When I bought the Roediger House in 2003, I was still going to the laundromat and didn’t get around to buying a washer and dryer until 2006 or 2007. Following the example of the previous owners, these were installed in the cellar, where a drain line allowed for the exiting washer water. (Once the kitchen addition was completed in 2009, those appliances were moved up to the new laundry room.)

There was also a disused sump pump in a mortared bowl on the floor, also tied into that drain line. I’d never cleaned and tested it but often wished it worked...especially when I was shop-vac’ing the water that had seeped in if we’d had a particularly heavy rainfall.

That’s how I came to rig a water pump to a garden hose...

...that I routed out across the cellar and through the crawlspace to a foundation vent...

...to empty into one of the yard drains I installed (from my marvelous Quarantine Jar Task List!).

When the new HVAC system was installed at the start of the year, I’d taken to heart the service techs’ recommendations about lowering the humidity so that the equipment would undergo less strain. I’d worn out at least one condensate pump with the old system, plus I’ve got plenty of things stored in the cellar that don’t need to be quite so moist all the time! (There is also such a thing as mold, mind you.) And while the original set-up for the downstairs HVAC system had the condensate pump draining into that cellar line, new codes required that it instead be routed and drained outside into the yard.

Which brings me back to the new humidifier and the need for a manageable drain system that took advantage of what was already in place. In my mind was a scheme to extend the drain line, rebuild the P-trap with fresh components, and install hose connections for more secure and leak-free water removal.

The measuring, cutting, assembling, and cementing got completed just as we hit the middle of August.

I’d ordered a utility table to elevate the humidifier so that gravity could work its magic, and once the new lines had cured for a couple of days, I hooked it all up and waited for clues as to the success or failure of my amateur shenanigans.

The final report? So far, so good.

Saturday, August 23, 2025

Meal No. 3924: Chicken Philly Cheesesteaks

A few skinless boneles chicken thighs were left from a value pack of chicken and Sunday was the do-or-die day for them. A snap decision to grab a ciabatta baguette at Trader Joe's put in motion a plan culminating in a dinner of delicious chicken Philly cheesesteaks. The rolls were buttered and toasted; the bed was laid with the last of my chile-rubbed bacon; the well-sautéed chicken morsels in their silky sauce were matched to a generous supply of thin-sliced red onion and sweet bell pepper; and I had some cheese sauce tucked away from an earlier meal that was the perfect topper for the whole messy tower of tastiness. Hands and face required a good scrub once the plates were cleaned.


Philly Cheesesteaks based on a combination of ideas from:

Friday, August 22, 2025

New Jersey Crumb Buns

It's taken me a couple of months to finally get around to it, but last Saturday's dessert of New Jersey Crumb Buns came from a roll of the Dungeons & Dragons dice. (This is the gimmick I use to force me to pull out some saved recipe magazine and see what I might make from it that I'd not tried before.) This sweet take on a coffee cake was not so involved that it precluded making them alongside the somewhat tricky main dinner feature from that night. The verdict? These tasty treats were a pleasant surprise.


"New Jersey Crumb Buns," by Katie Leaird. In Cook's Country, February/March 2017, p. 20-21.

Thursday, August 21, 2025

Meal No. 3922 & 3923: Southwestern Chicken & Corn Burritos and Turnovers

Meal No. 3922. For last Friday's overdue get-together with Kristen and Mookie, a buzzy notion went in one ear and I couldn't shake it and ended up with an odd menu. It began with spicing and grilling a mess of pounded chicken breasts, some of which were saved for future endeavors. Along with sweet bell peppers, scallions, black beans, and corn, the chicken (once diced) was supplemented with some additional spices, a fair heaping of mixed Mexican cheeses, a bit of mayo for the creaminess, and then wrapped into giant burritos to bake in the oven. I also made an avocado dipping sauce that turned out to be a perfect accompaniment. But here's the bumbling chef's confession: I ran into a mathematical hitch. Without verifying it first, I thought I had four burrito-sized tortillas in the fridge...but there were only two! Fortunately, half of a burrito was close to the appropriate serving size. (It means I had twice the filling than was needed, which is what carried over to the next evening's meal!)

The other key feature, and major production, undertaken on a whim and a self-dare that Friday evening, was a crispy potato salad from that maven of all things spud, Poppy O'Toole. Smashed crispy potatoes (although I still have a lot of work to do on my technique), pickled shallots, and a tasty dressing all come together so that we got a whole 'nother universe of potato salad possibilities to sample. It all looked a bit meager on the plates but I think we ended up satisfied.

Meal No. 3923. When new neighbor Jon came the next evening for supper, that abundance of remaining chicken and corn filling was dressed up into phyllo turnovers. I'd not taken on this delicate dough in a while but was glad to mostly get it all to work together with well-buttered turnovers filled with that southwestern chicken and corn medley. Roasted spiced cauliflower joined in the plated fun, and more of the avocado dipping sauce just elevated the affair even more.


Adapted from "TSR Version of Chili's Southwestern Egg Rolls," posted to GeniusKitchen.com by Mystergirl [Printed 10 January 2018]; copycat of Todd Wilbur recipe from TopSecretRecipes.com (paywall/purchase required).

"Crispy Potato Salad," from Poppy O'Toole of PoppyCooks. [Posted 04 September 2024]

Phyllo Turnovers styled according to "Savory Garlic Beef & Broccoli Turnovers," by Kirsten Renee Shabaz of Minneapolis, MN. Taste of Home, November 2011, p. 31. (Go to food.com for a copy of the original recipe.)

Wednesday, August 20, 2025

Meal No. 3921: Buttermilk Vanilla Waffles

Almost two years have passed since I made this dependable and delicious recipe for buttermilk vanilla waffles, which appeared on the dinner plates last Thursday evening after a full day and a drainline project completed in the cellar. I've got a mix of recipes for waffles, and their complexity ranges from whipping the egg whites separately to infusing with yeast to adding in some club soda. I'm glad the pastry wizard Stella Parks figured out that just using egg whites introduces plenty of moisture that converts to steam and lifts that batter to make these light and airy and still delicious...and a lot simpler to throw together!


"Buttermilk Vanilla Waffles," by Stella Parks: BraveTart. Editor Emeritus and former Pastry Wizard of SeriousEats.com. [Updated 21 March 2025]

Tuesday, August 19, 2025

August's First Half

To drop a few items suited to my obsessive chronicling instinct where this blog is concerned, let’s do a look back at what the first half of August wrought. The month began almost on cue with an overdue shift in the weather, as a cold front (well, cool front) pushed aside the prevailing dome of heat and humidity that made July mostly unbearable. That first day offered a glorious early Friday morning coffee sit out on the driveway as the City got its end-of-week start, and downtown strolls those first two days were awesome each evening.

August 1st was also a day to hear a strange low-powered droning, just in time to glance up in the sky directly overhead as a hulking beast eased into obscured view through the trees...

...and then to realize I was getting the treat of a low-flying Goodyear Blimp right above the house.

Late afternoon saw the arrival of daunting storm clouds with a lot of dark and menace, but the small bit of rain it deposited even over its extended stay did little to wet us down all that much.

As the official mark of the passing cold front, though, we took to heart its strong signal that we might at last have a few humane days ahead.

Then we took a definite turn for the worse, where this guy is concerned. The dramatic cool-down was accompanied by an extended period of drear and wet. Although I hit the 5-mile mark on my downtown walk the first August Sunday afternoon, it was in a light drizzle.

Monday was better, with a morning spent offering the opening keynote at a local high school...but then the rest of the week brought out my serious seasonal funk.

I think a particular pooch in the household knew I could benefit from his comforting presence.

Grey, cold, and persistent annoying rains with an all-day/all-night staying power settled over us, and the only relief that Friday brought was that it wasn’t incessantly sprinkling...

...even though we were still stuck in 50 shades of miserable grey.

Granted: the downpours were much heavier and problematic elsewhere in the region and state, so I’m carving out a space for gratefulness. But doggone it: I had gotten started on some of the long-neglected yard tasks and I was stuck in a state of incompletion!

As the opening week of August circled into its concluding weekend, I could celebrate the brief spell of better weather, well-timed to the end of a work week. The Friday evening stroll back on August 8th granted me this cool view of the rising full moon between the former tower HQs for Wachovia and BB&T, respectively.

And let’s hasten to add that the second Sunday of August was particularly gracious to this sun-loving soul, a day for more outside time and some yard work and some extended evening sit time with cicadas and breezes. However, it did begin with a power outage after Duke Energy experienced equipment failure. For roughly 400 of us in this slice of Holly Avenue and West Salem, we had just shy of four hours without electricity.

But with glorious low 70s weather outside, the rare treat of open screened windows in the kitchen took me back to growing up in Buies Creek, and the pooches and I also enjoyed lots of time in the fresh air of our quiet downtown street.

A speedy return to Drear Prison came on Monday the 11th, and rain and mists and fog and low clouds and ugly grey once more settled in for an extended squat. Tuesday was dicey and Wednesday was unbearable, except for the two minutes of sun and blue sky that I was eager to record for posterity:

Let’s end on the positive, though: that rainy grey pattern ultimately petered out and we headed into a weekend with only slight and brief rainy interruptions to the good vibes of late summer. This RoHo dweller, partaking of a brief spell of home vacation time, appreciated that reprieve.

Monday, August 18, 2025

Meal No. 3920: Succulent Braised Pork Stew

It’s not your ordinary hump day if Wednesday rolls around and that delightful couple Mr. and Mrs. Fernandez are here. It’s a peak good time. And I always hope to serve them a good dinner, if I can pull it off, and the menu was set by the steady rain and weighty petulance of our miserable week of crappy weather: I decided to go with succulent pork stew. And as I'm sometimes inclined to do, I reviewed the blog to find—and be shocked— that it's been over four years since I last made this. (One other tidbit about this recipe: I first made it within the first two or three weeks of the coronavirus pandemic shutdown in 2020.)

The bonus item perched on the edges of our bowls last week was one (or two!) cheddar bay biscuits, baked up all perfect and spectacular in the cast iron skillet. It was a night where seconds were had, much to the grinning pleasure of this bumbling kitchen tinkerer, before several competitive rounds of pool were played upstairs.


"Succulent Braised Pork Recipe," from Melissa D'Arabian on FoodNetwork.com.

"Easy Cheddar Bay Biscuits (Red Lobster Copycat)," from Amy Nash of House of Nash Eats. [Published 11 August 2023]

Sunday, August 17, 2025

Pink Lemonade Cake

Discussions of what, exactly, pink lemonade is or tastes like abound on the internet. Apparently the term's provenance can cover a multitude of possibilities, or sins, ranging from only a matter of food coloring, to strawberry or raspberry, to grenadine, and things even more seemingly exotic. Some argue there's a definite taste difference with "regular" lemon-y lemonade; others insist the color tricks us into thinking it tastes different. Who cares, especially when frozen pink lemonade concentrate helps fuel the taste fire of a tender well-iced pink lemonade cake, as graced the plates post-dinner last Monday night? I've had mixed results with this recipe, but this time was one of the winners, for sure.


"Sweet and Tart [Pink] Lemonade Cake," from Jocelyn Delk Adams of Grandbaby-Cakes.com. Famous food bloggers are interesting. I grabbed and printed this recipe in 2014, back when Jocelyn Delk Adams was still putting up recipes using an addressing scheme common on early blogs, with the year and month as part of the URL. When the recipe was more recently updated, its title lost the "Pink" designation, even though lower in the blog entry this is still referred to as a "pink lemonade cake." So: lemonade cake? Pink lemonade cake? Whatever. [Published 29 July 2014 / Updated 10 July 2025]

Saturday, August 16, 2025

Meal No. 3918: Arroz con Pollo

The simple joys of simple gatherings with new friends continued last Monday night. Our neighbor Jon found his way through the rain and drear to once more foster delightful conversations, explore philosophical questions, delve into word meanings, consider why pancakes might be sad, and sample the latest menu offering. I thought we might all like to indulge the comforts of arroz con pollo, with a trusted and much-loved recipe guiding me. With a homemade batch of white cheese dip to glug over top of it, we were happy with our bowls, with the free-flowing wine, and with all the wide-ranging topics to chew on as well.


"Mexican Chicken & Rice," in Cuisine at Home, Issue No. 115 (January/February 2016), p. 10-11.

"The Best Mexican White Cheese Dip," from Carrie Barnard of eatingonadime.com. [Updated 10 January 2025]

Friday, August 15, 2025

Meal No. 3917 & 3919: BLTs

Last Sunday, I had lettuce and a slicing tomato, plus standard white sandwich bread. So I baked up a fresh batch of chile-rubbed bacon, toasted those bread slices, slathered a heap of Duke's mayo onto each side, double-layered that tasty bacon, added the tomato and lettuce, and scarfed up (down?) that sammich in record time. Yum.

Make that double-yum, because with all those perfect ingredients still on hand, that's what served perfectly for lunch the following Tuesday, and it might have been even better.


"Chile-Rubbed Bacon," by Rick Martinez. In "D.I.Y. B.L.T. O.M.G.: Bake Better Bacon (Upgrade Idea No. 1)," Bon Appétit, July 2016, p. 44.