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Friday, December 5, 2025

Meal No. 3989: Braised Chicken & Brussels Sprouts

The Thanksgiving night meal last week was not standard holiday fare, since our gathering was scheduled for the following day. Still, it seemed appropriate to have something that nonetheless felt festive, so I reached back for a much-loved house specialty: braised chicken with Brussels sprouts and shallots. It punches well above its class, given that you don't have to be some sophisticated kitchen god to pull it off, and yet it always comes across as a very fine meal to serve. A wild rice mix completed our plates and the consensus of the gathered guys was that it was all pretty decent.

Now listen: this Thanksgiving Day was a dramatic departure from the decent weather we'd been having, because the winds really whipped up overnight and we were dealt a day that stayed in the upper 40s. The only good thing about it was all that overnight bluster really saved me the trouble of having to rake and blow the driveway...it was pert near clear as a whistle!


"Braised Chicken and Brussels Sprouts," in Everyday Food, Issue 97, November 2012, p. 22. (A set of these magazines was the kind gift of friend and colleague Donna!) Although the recipe no longer appears online, click that link to go to a YouTube video for it.

Thursday, December 4, 2025

Meal No. 3988: Pork with Ginger-Soy-Shiitake Mushroom Sauce

Everything felt right again when Amy and Beau were both at the table on Thanksgiving Eve last week. The occasion called for a special dinner to celebrate this holiday week reunion of old friends. Although I'd normally center the main dish on pork tenderloin, all I had on hand was vacuum-sealed Creole pork chops in the freezer...but that's what a sous vide immersion circulator is for! And boy howdy, was the pork just pure velvet by the time it was ready to be sliced and served! I could not believe how tender and tasty it was. Of course, if you're gonna do it right, then we had to have the house-favored ginger-soy-shiitake cream sauce to go with it. And that meant whipping up mashed turnips, parsnips, and potatoes (thanks for the homegrown root vegetables, Kelly!) and using up the remainder of the roasted cumin-coriander cauliflower. I had to get out and walk about three miles after all that, on our final day of temps in the 70s before an arctic blast rolled in overnight.


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

Reassurance about approach from "Mashed Turnips and Potatoes," from Brittany Fiero of Her Mise En Place.

Wednesday, December 3, 2025

Meal No. 3987: Fluffy Buttermilk Pancakes

I had a great day in Sampson County offering a session as part of their Assistant Principals Institute, back on the Tuesday of Thanksgiving week. They were energized and engaged, responsive and receptive, and I was thankful for that time with them. Ah, but it's almost three hours from here to there, so by the time I got home, I used the narrow dinner prep window as a perfectly good reason to make perfectly good buttermilk pancakes for dinner. I try not to overuse this convenient option when something quick is called for and then I'm always glad when that's what gets served up on the supper plates.


"Best Tips for Making Pancakes: Fluffy Buttermilk Pancakes," by Joanne Ozug on the Pioneer Woman website. [Published 10 May 2017]

Tuesday, December 2, 2025

Meal No. 3986: Oven-Roasted Chicken Shawarma

On one of his recent visits, my dear UNC chum Kelly brought along a printout of a New York Times Cooking recipe, and I put it to use last Monday evening: oven-roasted chicken shawarma. It was delicious and worthy of bringing back again, for sure. Some cumin-coriander roasted cauliflower plus a simple salad with homemade Thousand Island dressing rounded out the plate that evening.


"Oven-Roasted Chicken Shawarma," by Sam Sifton of New York Times Cooking. [Updated 23 January 2024]

Monday, December 1, 2025

Fantastic Fudge for the Filmmakers

With the latest amazing crew of young filmmakers here the weekend before Thanksgiving, I wanted to offer something up for the craft table. So I made chocolate fudge, both with walnuts and without. It helped avoid conflict with those who have nut allergies or gluten intolerance, plus it's really just an awesome recipe.

As would be unsurprising given how terrific all of these folks from UNCSA are, the students were sweetly appreciative. I hope they know what a joy it is to see them deploy their art and craft.

Sunday, November 30, 2025

UNCSA Brings "Kranky Franky" to the RoHo

On the weekend before Thanksgiving, it was an incredible delight to find the house abuzz once again with the fabulous and well-coordinated activity of another film project by students from the UNCSA School of Filmmaking. (We were gifted another production just two weeks prior, much to our delight.) Directed by Quincy Kern-Johnson, cinematography by Lydia Pope, and written by Neal Moneyhun, the keys and techs and talent spent a day and a half using the dining room as a location to stage a conference room arbitration scene.

Plenty of other rooms were understandably pressed into service, for the video village, hair/makeup/wardrobe, craft services, cameras and lenses, sound design, art department, and even a green room for the talent to hang out in between takes and scenes.

Reduced in scope from last year’s much larger productions, it was nonetheless awesome to still watch the crafting of art, the collegial endeavor, the interplay of ideas and vision.

Neal brings imagination and clever constructions to wonderfully well-woven storylines, and it feels like such great fortune that this is now the second of Neal’s scripts to find the Roediger House suitable for shooting.

Both Quincy and Lydia have previously worked here on films and their return was happily anticipated. Watching them guide the production with grace and joy was its own reward, and they kept the endeavor on track with their gifted touch and uncompromising consideration for all involved.

Plenty of other familiar student and actor faces were included but it was also a joy for a few new friends to be made. The natural staged progression of students through their respective sequences at the UNC School of the Arts offers this treasured chance, with each film, to see individuals pass through in different roles and with increasing responsibility.

I doubt I will ever tire of expressing admiration for their skill and talent, their collaboration, their genuine passion, and the unceasing generosity of spirit to one another and to the happy homeowners.

If more proof is required, please take note above of the sweetest expressions of their thanks!

Saturday, November 29, 2025

Meal No. 3985: Salad Topped with Chicken

It's been mighty busy and a wee bit hectic around here, and last Sunday evening once the UNCSA filming wrapped up, I thought it best to sit down to a simple salad with leftover herbed chicken breast and plenty of homemade Thousand Island dressing. With the holidays coming up, a lighter fare seemed like a smart move of pre-emption for what's coming for my waistline.


"Thousand Island Dressing," which was based on a version from Graybert on GeniusKitchen.com.

Friday, November 28, 2025

Meal No. 3984: Soy Sauce Ramen Noodles

With a full afternoon of film students hard at work here on another production from the UNC School of the Arts last Saturday, dinner had to be something that could be whipped up in a flash. The recent addition of a recipe for soy sauce ramen noodles has proven to be quite a hit, with frequent resurrection, and it was just right that night. Dark and tempting, simple but still sensational, sufficiently hearty: we are enjoying its easy excellence.


Based on "Viral Ramen Noodles," from Brian Gerwig [NC]. Instagram Profile: g_bque. [Posted 15 May 2024]

Thursday, November 27, 2025

Meal No. 3983: Moroccan Bistro Chicken

The far too infrequent chance to have friend, colleague, and former masters student Bradley Phillis here for visiting and a meal makes it all the better when we can get our schedules to align. That happened last Friday morning, and he stayed through lunch, and our time together was full of excellent conversation. But we also broke for sustenance, which seemed a great excuse to bring back a long-time favorite for all the sentiment and good memories that came with it: Brendan's Moroccan Bistro Chicken, over quinoa. Named fancifully to give credit to another former student who first made it for me when I visited him and his parents years ago over a Christmas holiday, it got lots of play here for a lot of years, to the regular delight of gathered diners.

Wednesday, November 26, 2025

Cap’n Crunch Cookies

Extra time on an unexpectedly cloudy afternoon drew me to my kitchen and next thing I knew I was whipping up a batch of Cap’n Crunch cookies, just in time to spoil Thursday night’s salad supper for three. These were a fortuitous revelation when I undertook a web search to a different creative use for this cereal of fantastic childhood memories, and various versions from different Cap'n Crunch special edition flavor profiles have gifted us with an interesting history of repeat appearances over the intervening years. I certainly was glad that these were available to offer samples to students from the UNC School of the Arts who came by for prep work for upcoming filming here.


"Cap'n Crunch Cookies," found online at The Capitol Baker, with credit going to The Sugar Plum Blog for inspiration and the source of the adapted recipe.

Tuesday, November 25, 2025

Meal No. 3982: Salad with Herbed Chicken Breast

Thursday night’s dinner for three was a low-key affair: sous vide herbed chicken breast on salad greens with a choice of creamy Caesar or Thousand Island dressing. Sunflower seeds, too, of course. Sufficient to the need of the night.

Monday, November 24, 2025

Puff Pastry Cinnamon Star Braid

A couple of refrigerated puff pastry rolls were ready for deployment after our carbonara supper last Wednesday, so I did a lousy job of crafting a cinnamon sugar star braid with them. But once baked, I served up delicious pastries with a vanilla sweet glaze that made it all much softer on the eyes and well-tuned to our tongues.


Adapted from “Puff Pastry Star with Cinnamon Sugar,” from Rebecca Neidhart of Good Things Baking Company. [Published 30 September 2022]

Sunday, November 23, 2025

Meal No. 3981: Linton Hopkins’s Bucatini Carbonara

Last Wednesday was a day-trip to Vance County, about two hours from home, so it was an early rising to get to the school site on time. And while I made it back home before 4:30 pm that afternoon, I still needed a dinner plan suited to the joy of the latest mid-week visit of dear friend Amy. Linton Hopkins had the answer, in the form of a long-time favorite version of bucatini carbonara. I generally default to bacon over the added fuss of dicing pancetta, but otherwise I’m doing what Linton told me, because he’s right about what it takes to fill a bowl full of deliciousness. A bit of roasted spiced broccoli was a nice added touch.


Adapted from "Bucatini Carbonara," by Linton Hopkins. In Food & Wine, July 2009.

Saturday, November 22, 2025

Eggnog Sugar Cookies

Let the holiday baking season begin, I thought, as I'd cleaned up from an early dinner this past Tuesday and was ready for something sweet to finish out the evening. Eggnog sugar cookies were the selected recipe, tamed in their size but still big on sweet taste, warmed by their mix of spices. The batch was big enough to bag up a bunch of 'em to take with me the following morning for instructional rounds at Vance County Middle School, about a two-hour drive from Winston-Salem. I don't think the group minded their extended travel time, once they'd arrived safely for snacking.


"Soft & Chewy Eggnog Cookies," by Lindsay Conchar of LifeLoveandSugar.com. [Published 26 November 2019 / Updated 15 March 2023]

Friday, November 21, 2025

Meal No. 3980: Juicy Burgers on the Grill

Tuesday dawned bright and sunny with a sufficient chill for an autumn morning, and I had the unusual option of walking to the day’s worksite, down the hill from the house to the storied Richard J. Reynolds High School. I spent my day in the company of one half of the latest Educational Leadership cohort from the High Point University Leadership Academy, our final round of classroom observations and debriefing for the fall semester. The mile-and-a-quarter stroll back to the house was in the warmer air of afternoon, and it was all uphill, so between weather and exertion it seemed like a night for grilling. Apparently, it was not a night to remember to snap my usual photo of the cheeseburgers on brioche buns with homemade special sauce and too many kettle chips. So I’ll adorn this entry with the Wikipedia photo of the 102-year-old RJR.


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

Thursday, November 20, 2025

Pouding Chômeur (Québécois Maple Pudding)

Sunday's gathering of the usual suspects for dinner was perfect for once again subjecting them to a dessert experiment. This time it was pouding chômeur, a Quebec-style maple pudding cake. I have been very much into pudding cakes over these last few years, and I'd made a maple-buttermilk pudding cake for our 2024 Election watch night. This more recent version of maple pudding cake was voted into the Office of Pretty Darned Good.


"Pouding Chômeur (Québécois Maple Pudding)," from Audrey Le Goff of PardonYourFrench.com. [Published 18 October 2024]

Wednesday, November 19, 2025

Meal No. 3979: Baked Spaghetti

Although we didn’t get to enjoy Gern’s participation in an overdue gathering of the Roediger House regulars, last Sunday’s mealtime still proved a joyful reunion. The travel season this fall had me out of place so much that these occasions have felt too few and so very far between. I reached for an old favorite: baked spaghetti, a recipe I’ve been making for almost 30 years now.

A dish like this seems to improve when it can have a salad to go with it, especially when there is homemade dressing with which to top it. And we have become sort of fond of big bubbly focaccia around here, and the lazy Sunday afternoon gave me plenty of opportunity to indulge its easy but time-spansive prep process.


"Baked Spaghetti," by Margaret Coalson via Stick Coulson, 13 July 1997.

Based loosely on "Thousand Island Dressing," which itself was based on a version from Graybert on GeniusKitchen.com.

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

Tuesday, November 18, 2025

Meal No. 3978: Grilled Bone-In Ribeye

In an eager consumer’s mindset and happy to finally be able to settle in at home for the next two months, my shopping trek last Friday involved a loaded cart of foodstuffs and a tally coming in at just under $200. Among the prize finds was an appealing extra thick bone-in ribeye steak, a surrender to a recent nagging appetite for red meat.

Heavily salted and left to rest in the fridge overnight, I undertook first a multi-flipped slow roasting on the lower-temped side of the grill before shoving it over for the crowning char. This reverse-sear style offers more even cooking, a thicker swath of the medium-rare interior one ought to desire, with all the flavor in that exterior crust formed at the end.

The fullness of this feast was felt with the seductive mound of homemade mashed potatoes, paired so well with the creamy peppercorn sauce. And roasted herbed broccoli, too? Heck yeah to all of that.

Maybe—just maybe—my appetite that night was kicked up by the mid-day task of a full-yard leaf clearance. From the back yard, the rear corner, all along the azaleas on the south side, plus all that had built up on the driveway: it got pushed down to the street for eventual collection by the city. I could definitely feel it in my body that evening but it came with a decent dose of satisfaction to have that chore completed.


With helpful guidance from “How to Grill a Gigantic Rib-Eye Steak,” by J. Kenji López-Alt, Culinary Consultant for SeriousEats.com. [Updated 30 May 2023]

Creamy Peppercorn Sauce adapted from “Steak au Poivre," by Dawn Yanagihara. In Cook's Illustrated, September & October 2001, p. 8-9.

Monday, November 17, 2025

Meal No. 3977: Roasted Spiced Salmon on Caesar-Dressed Greens

After a three-week stretch of mostly being on the road, I was so glad to get settled back into homelife as last week wrapped up. The salmon at my Thruway Harris Teeter was looking thick and gorgeous again, and it was a no-brainer to snag a couple of portions to bring home for Friday night's supper. Fresh salad greens and a reserve of Caesar dressing, plus the usual shake or so of roasted sunflower seeds, all combined into a ballin' bowl of goodness.

Also: I'm trying to make sense of spotting a bluebird couple at very nearly the middle of November. I snagged just a quick photo from my coffee-drinking spot in the early hours of that day; all you can see are their silhouettes, really. It was not even 10 years ago that I even saw a bluebird here, so let's just say this was unexpected and unprecedented on this downtown quarter acre!

Sunday, November 16, 2025

Pecan Pie Upside Down Cake

With a guest expected for dinner Thursday night, I tried out a new recipe I'd recently come across: pecan pie upside down cake. This tasty concoction had a browned butter cinnamon cake round as its base, and a gooey sticky pecan topping above, once it was turned out of its cake pan. I fear my topping ended up rather inelegant but the overall effect of the slice was one of pleasure inducement. It cooked up a bit messy, but it was just the excuse I needed to give the oven a good scrub. And with a no-show guest, there was more left over to enjoy!


"Easy Pecan Pie Upside Down Cake," from Julie Marie Eats. [Published 07 October 2025]

Saturday, November 15, 2025

Meal No. 3976: Cheddar Potato Soup

Although there was a no-show guest on tap for Thursday night, dinner proceeded as planned, albeit a bit later than normal. In the bowls was such a thick cheddar potato soup that it was almost like a cheesy mashed potatoes soup, in part a consequence of its long simmer time while waiting for the absent member of the dinner party! But was it still tasty? Of course!


"Cheddar Potato Soup," from the Roediger House. Adapted from "Potato and Cheese Soup," from KitchenArt: The Store for Cooks [now closed] in West Lafayette, Indiana.

Friday, November 14, 2025

Meal No. 3975: Spiced Chicken Breast + Two Sides

As a very early meal last Sunday before I made the drive down to southeast Georgia for a few days of work, I pounded some chicken breast and gave it a good Northwoods spice treatment, before sliding it onto a baking tray to join a mound of spiced broccoli that I was roasting. A suitable pile of stuffing from the stovetop made it a meat-and-two-sides feast, fully pleasing as a last repast before having to once more leave my beloved home behind.

Thursday, November 13, 2025

Meal No. 3974: Bacon Cheeseburger Soup

With a full day of UNCSA student filming taking over the house last Saturday, I was glad to have stored away in the freezer a batch of bacon cheeseburger soup, brought back to life thanks to the ease of the sous vide immersion circulator. An untaxing supper at the end of a fine day (with an early start!), it was more than all right.


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

Wednesday, November 12, 2025

UNCSA Students Bring "Respite" to the RoHo

Once more last Saturday, our incredible Winston-Salem gem—the University of North Carolina School of the Arts—brought buzz and activity to the Roediger House. Under the direction of Mary Margaret St. Clair, director of photography Zach Sbrogna, and producer Sofia Vargas, the student film “Respite” utilized the North Parlour, our (future) library upstairs, and the front porch for some scene locations, representing a nursing home.

With a 6 am start time, in they came loaded with equipment and costumes, cables and tech bags, cameras and lights, and satchels of foodstuffs to keep everybody fed and energized and happy. The earliest arrivers began to fill up the kitchen area even before the earliest rays of morning light had appeared.

A collection of local actors set up camp around the kitchen table, the cinematography crew took over the dining room, the keys and monitors set up in the South Parlour, the lighting team spread across the front porch, and every available nook and cranny was pressed into useful service according to the need.

The east-facing position of the house was essential to the script’s call for morning light, but the technical prowess of the crew mastered and harnessed it to their elegant designs.

With the ever-present professionalism that characterizes all of the School of Filmmaking students I’ve witnessed, and boosted by their kindness and respect and esprit de corps, this latest production was a joyful endeavor to behold.

Leadership is respected and respectful, crew members are orderly and responsive, and problems are solved collaboratively. Those with greater knowledge or experience are also ever mindful of how to share that with younger crew members, a pass-it-on and share-the-wealth mentality that simultaneously suits the immediate desire for this film to be a success.

“I know it’s not in your job description…” said the producer to one crew member, and the immediate response was: “I’ll do anything you need me to do!” And that might be followed by “Thank you so much; I appreciate you!” That’s one of the things I love most, out of all the things I love, about seeing these amazing students developing and demonstrating their craft and excellence.

While this was not as large a crew as was here for the two big films last year ("The Last Time I Saw You" and "Beaks Bloody"), there was still plenty to observe and to appreciate. I continue to be so very impressed with the quality and care and dedication and smarts of these emerging creatives and film professionals. And they are also just so doggone nice. While it feels sometimes like the world around us is burning and decaying, I’ll take every shot and boost of seeing what this diverse collective of very fine people brings into the Roediger House with each film project.

Over the last 12 months, this is now the 7th UNCSA student film to use the Roediger House for some or all of its location shots. In my own tiny way, I want these students to have every opportunity to develop and refine their craft, and I am thrilled that they feel like this is where some of that can happen. They will go on to become part of amazing films and videos, create eye-catching commercials, turn theatre sets into gorgeous designs, and perhaps one day themselves become teachers of the arts. They come here from all over, make an impressive splash while they are here, invest deeply in the opportunities and friendships and collaborations, and then take flight.

To briefly alight at the Roediger House on their way to future things, brighter lights, and bigger cities? This is a thing to be celebrated.