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Thursday, December 25, 2025

Meal No. 4003: Salmon Croquettes with Chili-Lime Aïoli

After cooking up a whole salmon fillet for dinner the previous Sunday evening, I was ready to put the leftovers to work on a subsequent dinner in the form of salmon croquettes. That happened back on Tuesday, December 16: terrific pan-seared salmon patties, well-crusted; roasted broccoli florets; and a luscious garlic-chili-lime aïoli that brought it all together. For the three of us at the dinner table, it rose to the modest declaration of being a damned fine supper.


Adapted from "Salmon Burgers", from Denise Austin, Shrink Your Female Fat Zones, Rodale Books (2003), p. 396.

"Chili-Lime Aïoli," from David Wald of Princeton, NJ, May 2009.

Wednesday, December 24, 2025

Meal No. 4002: Prime Rib Melts on Texas Toast

Enough prime rib remained from Meal No. 4000 to use for Monday night leftovers, and it was a chance for me to try a variation on Texas toast, topped with everything bagel seasoning rather than sesame seeds alone. Once baked, my inartful technique resulted in compromised shaping of these rolls but their flavor and fluff were not affected. Once sliced, buttered, garlic’d, and toasted, they served as entirely suitable beds for cheese, chopped prime rib, sautéed onion, and one’s choice of cheddar melts sauce and/or red wine demi-glacé. This meal was a big ol’ yum-fest.


Texas Toast à la Canes,” from David Schmid of David’s Delights. On Instagram: https://www.instagram.com/p/DP7GRISDADr. [Published 17 October 2025]

Tuesday, December 23, 2025

Apple Crisp Cheesecake Bars/Apple Chai Cream Cheese Strudel

Apple featured prominently in a couple of recent desserts here. The first of those was Friday a week ago, when a joyful gathering of dearest friends of the Roediger House occurred, and our sweet finisher was apple crisp cheesecake bars. I went to work on this marvel mid-day, prepping the brown sugar shortbread crust, whipping up the chilled rolled oat crisp topping, mixing together the vanilla bean cheesecake layer, and dicing a mix of Granny Smith and Honeycrisp apples with sugar and spices. Once assembled, into the oven it went and by early afternoon it was ready to cool down and then be chilled. It’s been just shy of three years since I made a batch of these, and this was only their fifth appearance here. It was music to my ears to hear the high praise from the assembled crew, which signals pretty clearly that once every three years is not enough.

We ended up with only a couple of cheesecake bars left, but with fellow Tar Heel Kelly coming for the succeeding Sunday night meal, I took inspiration from its insufficient remains and created a variation for a different dessert: apple chai cream cheese strudel. Starting with refrigerated puff pastry saved me a lot of trouble; then I cooked some finely-diced Honeycrisp apple with plenty of brown sugar and cinnamon, and I whipped cream cheese with sugar and egg yolk and chai spice. The rolled-out puff pastry was sliced just so, in order to create an elegant strudel braid to seal it all up. A nice egg wash and some turbinado sugar sprinkled on top set it up for a proper baking time. I finished it off with an eggnog glaze just before serving up our plates to round out our Sunday dinner hour—and our bellies, I suppose!


"Apple Crisp Cheesecake Bars," from Meghan McGarry of ButtercreamBlondie.com. [Published 03 October 2014 / Updated 09 December 2023]

Adapted from "Easy Apple Strudel with Puff Pastry,” by Hyegyoung K. (Holly) Ford, founder of the blog Beyond Kimchee. [Published 15 September 2021 / Updated 02 June 2025]

Chai-Spiced Sweetened Cream Cheese Filling loosely adapted from "Blueberry Cream Cheese Pastry Braid," from Sally McKenney of Sally's Baking Addiction. [Published 16 February 2014 / Updated 25 April 2025]

Monday, December 22, 2025

Meal No. 4001: Roasted Spiced Salmon Salads

It’s going to be a joyful Sunday evening if dear friend and fellow UNC alum Kelly is swinging by for a spot of grub and hanging out. Of course, he caught me minding my morning weigh-ins during this frantic in-between of holidays: the gaudy culinary indulgence of Thanksgiving, and the sweets and treats of Christmas—and that meant it was a tempered menu. Roasted spiced salmon was the key feature, and we used it to top fancied-up salads that were adorned with spiced sugared pecans, grape tomatoes, blue cheese or goat cheese, and a long-loved special sweet-and-sour vinaigrette. We did still manage a dessert—more about that in tomorrow’s blog post.

And here’s a brief word to offer credit where it’s due: those salad stylings are inspired by memories of one I’d regularly enjoy at the local special celebration restaurant, Ryan’s Steaks and Seafood. I first went there in 1987 or 1988, and it's been the place for marking good times with friends and loved ones, including the night I closed on and took possession of this fine old Roediger House!

Sunday, December 21, 2025

Meal No. 4000: A Feast of Prime Rib

The first meal made once we’d built the kitchen addition happened on May 26, 2009. The Saturday night before last, we had our 4000th meal in the new kitchen. And it called for something special, so in the spirit of the holidays, it was a slow-roasted prime rib. With a demi-glacé sauce, plus roasted spiced potatoes and roasted herbed asparagus spears, the supper suited the celebration of tallies, and it foretold the promise of many more good meals and good times to come.


"Standing Rib Roast (Prime Rib)," from Nagi Maehashi of RecipeTinEats.com. [Published 13 December 2021 / Updated 14 December 2023]

Saturday, December 20, 2025

Meal No. 3999: Vierling Saloon Chicken & Wild Rice Soup

Our spate of unseasonably cold weather persisted, as of Friday last week, with the lightest smattering of snow flurries visible whilst I started the day with hot coffee and reading. When it was time to take the dogs out, I at first thought we were seeing graupel, but on closer inspection I was getting my first-ever exposure to absolutely gorgeous truly-iconic snowflake-shaped snow.

A longtime family favorite, now also considered a Roediger House crew favorite, was brought out for the meal that night: Vierling Saloon chicken and wild rice soup. If a third week of January-style temps was going to continue trying to bring me down, a third day (out of four) for soup was this doctor’s proposed remedy. Well, that plus the recurring joys of an evening with lots of dear friends around the table.


"Vierling Saloon Cream of Chicken and Wild Rice Soup," formerly offered at the Vierling Saloon in Marquette, Michigan. Another online version of the recipe can be found at Miss Mary's Blog.

Friday, December 19, 2025

Buttermilk-Lemon Chess Pie

When we hosted a boys' night on Thursday of last week, I also managed a dessert for the occasion: buttermilk-lemon chess pie, with a homemade buttermilk crust. I made it the night before and it had a chance to rest and set up before serving after we'd let our dinners settle a bit. This was a different recipe for me, as I continue attempting this dessert from time to time and with mixed results.


"Buttermilk-Lemon Chess Pie," from Billy Reid. Featured in "Friends, Family, & Tradition Way Down South," by John Currence. In Bon Appétit, November 2011, p. 125.

Thursday, December 18, 2025

Meal No. 3998: Afro-Caribbean Beef Macaroni

A foursome of the fellas gathered 'round the Roediger House dinner table last Thursday night as part of an extended boys' night. Hearty appetites were among the faithful, and a special request for a return of this casserole had been submitted for consideration, which I was quite happy to oblige. Onto our plates went steaming mounds of a wonderfully-spiced and cheesy Afro-Caribbean beef macaroni casserole, delicious and enticing, hearty and warm for the current stretch of pre-winter coldrums. As a counterpunch, we also had spring mix to which might be added some homemade creamy Caesar dressing.


"Macaroni Beef Casserole," from Imma Adamu of Immaculate Bites, a blog found at AfricanBites.com. [Published 22 May 2018 / Updated 21 April 2021]

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

Wednesday, December 17, 2025

Meals No. 3997 & 4007: Broccoli-Cheddar Soup

The extended pre-winter cold spell almost broke last Wednesday, when the sun finally appeared and even with the breezes pushed our temps up to around 50°F. But I made my menu commitment much earlier in the day and proceeded, happily, toward a destination of broccoli-cheddar soup for the four of us at the table. And it was mighty good, pulling each diner back out of his or her seat for seconds, and you know that pleases the chef of the RoHo. No need for dessert on a filling night like that. Especially in a household with this kind of sweetness:

Addendum: I had some other broccoli to use up once we came to the day of the winter solstice on December 21. And because it was grey and windy and felt much colder than the thermometer suggested, I could imagine no better plan than to make yet another batch of broccoli cheddar soup again. Boy howdy, did it ever hit the spot.


"The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)," from Averie Sunshine of Averie Cooks. [Published 09 January 2015 / Updated 15 July 2025]

Tuesday, December 16, 2025

Meal No. 3996: Bacon Cheeseburger Soup

I was really disturbed by the deep chill that rolled in to the northwest Piedmont on Thanksgiving and then lingered for almost three weeks. But if daytime temps are gonna remain in the low 30s on a Tuesday in early December, I’ll just go ahead and rail against it with a hearty pot of bacon cheeseburger soup. Well-seasoned and happily herbed, built from a Marsala-spiked mirepoix base, meaty with beef and bacon, populated with potatoes and with cheeses that pleases: our steaming bowls were eagerly attacked while a grey afternoon light barely penetrated the kitchen nook.

But kitchen pursuits were not wholly concluded with dinner cleanup, especially since that was National Pastry Day and I had something on my mind to prepare for it. While one is guaranteed of a far superior result if creating cream cheese danish pastries from scratch, as I did back in 2021, the trade-off involved in shortcutting the process with storebought refrigerated puff pastry does still have its compensations. That's how I handled dessert last Tuesday evening, knowing we were pretty full from that delicious soup, and still craving something sweet to finish up the night.


Based on "Bacon Cheeseburger Soup," from Catalina Castravet and Holly Nilsson of SpendwithPennies.com. [Published 01 March 2018]

"Starbucks Cheese Danish (Better Than the Coffee Shop Version!)," by Chahinez Tabet Aoul of Lifestyle of a Foodie. [Updated 11 October 2025]

Monday, December 15, 2025

Meal No. 3995: Salmon Salad with Ginger Dressing

The recent version of Japanese coleslaw I made left me with excess ginger dressing, and it seemed perfect for making a salad with leftover roasted salmon. That was the lighter fare on a dreary chilly Monday night, while we got our early taste of winter weather with a complicated morass of rain, sleet, and then a full afternoon of non-sticking non-accumulating snow.

Sunday, December 14, 2025

Meal No. 3994: Barbecue Blackened Shrimp, Bacon, and Blue Cheese Puff Pastry Pizza

When I made that delicious blackened shrimp bowl on December’s first Thursday, a handful of those tempting sea delights were left over...perfect for helping top and fortify a Sunday night puff pastry bistro pizza. Also on board for that culinary ride: bacon, blue cheese, white cheddar, mozzarella, and a base of homemade barbecue sauce. The hearty combination of complementary flavors was well enough aligned that I completely forgot that I’d planned to toss on some diced red onion.


Assistance and Reminders from: "Easy Puff Pastry Pizza," from Stella Drivas of Hungry Happens. [Published 05 February 2025]

Saturday, December 13, 2025

Early Winter with No Wonderland

As I process the shock to my system from our unseasonably deep chill starting with Thanksgiving, I had too much time to mull that unexpected and unwelcome transition. Here comes a hodgepodge of stuff, which begins with noting that Thanksgiving weekend was absolutely fantastic for the joys found inside the house.

But that holiday Thursday initiated an extended, never-ending, sub-normal, and occasionally wet-and-dreary weather pattern. Saturday’s mid-20s morning temps were quite a deviation even for late November, Sunday never got above 41°F, and Monday hit only a high of 43°F.

Sunday and Tuesday were cold and rainy. Sunday’s hourly forecast had the added cruelty of lying to us: the reduction in precip was promised in each coming hour only to jump back up to rainy certainty. Tuesday was ugly at least for the first half of the day.

It was cold and dreary enough, and of course this old house can be a bit drafty; the smart move was to bring Grandmother’s amazing quilt out of its summer storage drawer and place it comfortingly over the master bed!

That was just in time for the unrelief of Wednesday, bright and sunny but temps at freezing. It’s the time of year for blooms to emerge from some of the camellia bushes, so here’s how they were looking.

It wasn’t too cold for two squirrel-focused house canines, who seemed unbothered by 32°F as long as yard pests remained active across branches and power lines above.

Once evening rolled around, and they’d had their supper, they were ready for their quiet hangout napping up on the third floor, and I was ready to continue working my way back through the first season of the original Mission Impossible television series.

The final full (and Super!) moon of 2025 arrived at dinnertime that Thursday, but we had a winter weather system moving in that obscured it. I’m glad I went ahead and snagged its rise on the clear evening prior.

On the first Friday of December, local schools were closed or on a virtual day schedule in cautious expectation of a mix of wintry weather that did not materialize here. Instead, on a mizzly nasty dreary day where afternoon temps eased down into the low 30s, it was a delightful lunch on Fourth Street with a longtime social studies colleague, followed by an afternoon home movie hang up in the mancave with our new neighbor. It was a Friday that communicated clearly: once in, stay in! Sound directive, that.

Let’s roll it all together in the appropriate finale of the Winston-Salem Christmas Parade in the stark chill of early dark that first Saturday of December.

Because of the location of the Roediger House, we witness much of the staging of floats and performers and fancy or vintage vehicles.

This year’s event seemed to draw in huge crowds in spite of how cold it was. Or maybe because of it? I’ve strolled the route in past years and practiced my usual restraint in 2025 by stepping only up to the main intersection by the house to grab a few documentary pics. I do think folks had a fine time.

Friday, December 12, 2025

Meal No. 3993: Roasted Spiced Salmon & Broccoli

On the eve of the annual Winston-Salem Christmas Parade, while all around the house buzzed the activity of route staging, well-adorned horses with elegant riders, a variety of floats and vehicles, a sizable presence of law enforcement, and lots and lots of well-bundled spectators and happy energetic children, I roasted spiced salmon fillet and added in a reasonable portion of broccoli florets for my dinner. The comfortable cocoon of the Roediger House was a warm spot of quiet and calm in the midst of this happy holiday excitement.

Thursday, December 11, 2025

Meal No. 3992: Blackened Shrimp Bowls

On a recent work trip to Brunswick, Georgia, I was delighted to get to enjoy a dinner out with a fine collection of administrators from that school district. We met at Fiddlers on St. Simons Island, lucky to be able to snag a table for six at a wildly popular restaurant where reservations are not taken. At the recommendation of my meal mates, I tried their excellent Fiddlers shrimp bowl, and that was the inspiration for my dinner on Thursday of last week.

This was an extensive indulged prep, and I loved the process and was in heaven with the result. Those blackened shrimp were awesome once I scooped them out of the cast iron skillet, before drizzling on some sweet and tangy soy glaze and garnishing with streaks of fresh-made yum yum sauce. I also made a kewpie mayonnaise from scratch as the base for the dressing of a Japanese coleslaw that also proved glorious. And it was terribly rewarding to return to coconut rice as an accompaniment, upping my game with a revised approach that brought forth a perfect finish. I loved this meal.

I'm also wondering if this was the first time Scarlett had smelled raw shrimp...she was certainly on instant curiosity alert.


Adapted from "Blackened Shrimp Bowls," by Bailey Rhaitgan of SailorBailey.com. [Updated 13 October 2025]

"Sweet and Tangy Soy Glaze," from Jamie of DriveMeHungry.com. [Published 14 March 2019 / Updated 28 September 2020]

"Yum Yum Sauce," from Kimberly Killebrew of The Daring Gourmet. [Published 02 April 2025]

"Japanese Coleslaw," by Dan Coombs of The Curry Guy. [Published 24 August 2023]

"Japanese Mayonnaise (Kewpie Mayo)," by Namiko Hirasawa Chen of Just One Cookbook. [Published 01 April 2025]

Coconut Rice Based on:

  • "Easy Coconut Rice (YouTube)" by Sarah Leung of Woks of Life. Printed Recipe available from WoksofLife.com. [Updated 16 April 2025]
  • "Coconut Rice," from Andy Ricker of Pok Pok. Published in Bon Appétit, January 2012.

Wednesday, December 10, 2025

Sumner Is, and Scarlett Isn't, Ready for Their Closeup

From amongst the delightful students from the UNC School of the Arts involved in film projects shot at the Roediger House this past year, an aspiring cinematographer named Rugile reached out about doing a photo essay here. As part of the story she sought to tell, she had in mind a couple of marvelous pups as side characters, and she suggested that Sumner and Scarlett would fit the bill. Titled "The Dog House," the project chronicles the unfolding story of a relationship's demise. To convey this tale, Rugile had mapped out a series of shots in each of the parlours, on the main staircase, and in one of the guest bedrooms.

I went into it with small trepidation about whether the RoHo canines would prove as cooperative and compliant as she might need, especially because Scarlett has really gotten a bit antsy and shy around the larger teams when they've come to film here. It turns out she could not buy into it: she tried to hide away upstairs, then she insisted on staying in the kitchen, and finally with a leash I at least got her to be in the same room as the photo shoot. But she stayed cowered at my feet, after she quit shaking, and even peanut butter-bacon treats were not sufficient salary for the job. Sumner, on the other hand, performed marvelously, especially because of the sweetness he exudes, through-and-through. Plus: he's a good looking dog, if I may say so. After all, he's already been a cover model.

It is such a joy to be around these fantastic UNCSA students, and it means much that they find the Roediger House to be a beneficial location for their projects. Only the day before this, I was very happy to commit to Easter Weekend 2026 for the next scheduled film shoot here!

Tuesday, December 9, 2025

Meal No. 3991: Homemade Bolognese over Pappardelle

When neighbor Jonathan came for lunch last Wednesday, I used it as a reason to make a big pot of homemade bolognese, some to lay atop pappardelle pasta right then and there, and the rest to be tucked away into the freezer for some future shortcut to a meal. We enjoyed a side salad with homemade Thousand Island dressing as well, and then we finished out with delicious homemade ice vanilla ice cream.


"Homemade Bolognese Sauce," from Holly Nilsson of SpendwithPennies.com. [Published 17 January 2023]

Based on "Sweet Milk Ice Cream," published in the King Arthur Flour catalogue some years ago, but the recipe is no longer available on their website.

Monday, December 8, 2025

Thanksgiving Espresso Chocolate Pecan Pie

Last Friday's Thanksgiving meal for our tidy crew of eight ended on a dessert note, with espresso chocolate pecan pie the featured player. Wonderfully fudgy, it was at the same time a seductive sticky stiff goo, interspersed with pecan pieces, nestled into a crisp pastry crust and cut into portions that exceeded the small areas of torso vacancy left following the Thanksgiving spread. We gave it our best shot, and the steely resolve of most diners produced victory, which roughly translates into unbridled excess and several shakes of self-satisfaction together with tight-belted discomfort.


Adapted from "Espresso Chocolate Pecan Pie," from Christina Marsigliese of ScientificallySweet.com. [Published 02 November 2023 / Modified 21 November 2025]

Sunday, December 7, 2025

Meal No. 3990: Thanksgiving 2025

For Thanksgiving 2025, we shifted our day of celebration to Black Friday so that our dearest regulars could be with their respective families on the official holiday. But there was very little change to our menu and we proceeded as if it was indeed the proper occasion for this glorious spread of food...calendar and Presidential Proclamations be damned. The standard foodstuffs were there, although I opted for a whole turkey and put it through its buttermilk brine paces, with an appropriate mix of herbs from the kitchen garden. It roasted up golden and juicy and was warmly embraced by the diners, with whom excellent company was kept by that remarkable and unparalleled house pooch Sumner, content to be close to all, in cozy repose under the table.

A well-mixed (rather than layered!) green bean casserole is our modernized answer to the traditional version created in the Campbell Soup Kitchens. It comes through in a cheesy and creamy goodness, and the buttered-Ritz-and-almonds topping brings in a toasted medley of complimentary tastes and textures. The new-and-old favorite of Mary Margaret's dressing offered up a new flavor slant, thanks to a California-sourced bag of dry stuffing, and I liked how its spice profile brought me immediately back to the Eastern North Carolina deviled crabs of my younger days. It was a pleasant reminiscence even though the RoHo dressing contains no previously living animals (i.e., sausage or chorizo) nor any known creatures of the sea—oysters, crabs, or otherwise. And I do love sweet potato casserole, made easier to include because it does its transformation in the easy paces of the slow cooker. Sometimes when I mix it up, I end up with something more sloshy and less stiff, but that's never slowed me down when it's time to take it on from its assigned quarter on my overfilled plate.

That plate, by the way, is from Mother's wedding china collection, with the additional special feels of the formal dining room where we conduct ourselves with gracious informality, this marvelous mix of family and old and new friends, co-workers and neighbors, dog people and cat people, and altogether a happy Thanksgiving crew.

That morning dawned arctic ugly, real-feel temps in the mid-20s, one weather app saying 28°F, and a marrow-marring rounded 30°F on the house weather station. Icy winds, whetted on atmospheric antagonism, cut with cruelty across exposed skin, and simultaneously upped the return-on-investment value of our cozy inner abode.

But from the inside looking out, a semblance of gorgeous day surrounded us, with full but impotent sunshine and crystal Carolina blue skies. There is indeed much to be thankful for, here in the heart of downtown Winston-Salem, and another day of joyous gathering wrapped up with small regret that the time inevitably runs out and we have to go our separate ways.


Buttermilk-Brined Spatchcocked Whole Turkey based on:

"Layered Green Bean Casserole," a long-time Jones family favorite.

Adapted from "Sweet Potato Casserole with Pecan Topping," from Southern Living Slow-Cooker Cookbook,  (Oxmoor House, 2006), p. 234-235.

"Mary Margaret's Dressing," from Mary Margaret McKnight of Buies Creek, NC. Recipe obtained November 2002.