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Showing posts with label kitchen. Show all posts
Showing posts with label kitchen. Show all posts

Tuesday, September 22, 2026

Meal No. 4200: Chicken Shawarma

Dateline: Wed 09 Sept. It might be safe to say that sheet pan chicken shawarma has found a receptive audience here at the Roediger House. As we reached the milestone of the 4,200th meal since the “new” kitchen was completed in 2009, and with the dear delight of Amy on hand, that’s what the mood and moment called for. Marinated in spices and garlic, supplemented by red onion wedges, and baked to juicy perfection, these thigh fillets were graciously supplemented with herbed roasted whole green beans and cumin-coriander-spiced cauliflower florets. We operated with gusto.


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

Thursday, April 2, 2026

Wetter and Dryer: The Plumbing & Appliance Servicing of Spring

A few features of homeownership will now get their turn among the updates on all things Roediger House, in part because they occurred so close to one another. Well, that and the fact that the blog is very much my record-keeping chronicle to help me track the events of homeownership.

While doing laundry back on March 6, I tossed the second load of the morning into the dryer and tried to crank it up but the drum failed to start turning. The washer and dryer are pretty good machines and have held up well, given that I got them in March of 2007. So, when the dryer took a turn toward the inoperable, those damp clothes then found themselves draped over all the kitchen table chairs and on the generous spread of stair railing that this old house boasts, because I was headed to Virginia the following week and there was no time to get it repaired.

Of course, the first service I called and scheduled did not show up the following Wednesday. The second company I called does not work on LG appliances. So I had to make a smarter choice and call Affordable Appliance Service and get on Mr. Rod Cory’s agenda...while working around more travel.

Mr. Cory came first thing back on March 19, diagnosed quickly that the belt had broken, and he also gave the whole dryer a much needed cleaning and tune-up. He was excellent and I’ll be happy to have him to call on again when the need arises.

The other recent service call involved plumbing. For a year or more, the main kitchen sink faucet has been swinging fairly freely because its securing nut was corroded over but was also loose. Delta had sent me a lifetime guarantee replacement, but only after they’d first told me my damage was not covered and I’d bought another one myself.

There was also a leak in the water supply lines under the wet bar sink, so that also got addressed.

Finally: with all the toilets having reached the ripe old age of 17 or 18, I wanted their innards evaluated and, where necessary, replaced. A couple of them get a little cantankerous (yes, that’s a pun) when there is a heavy presence of guests (or a houseful of amazing UNCSA film students!). I wanted them back on their game for when nature calls your name.

They also flushed the hot water heater tanks and, for the upstairs unit, that’s its first time since it was installed, so it was definitely overdue.

And since this is 2026, and not 1976, an appointment for service is not a guarantee that the service provider will follow through. It took two weeks to get the dryer fixed because of the no-call/no-show by the first appliance repair I contacted. But were you hoping the plumber would be better? Nah. That appointment was made about a week-and-a-half in advance, and two minutes after the scheduled time, as I waited outside in the morning chill to greet the plumber, I was informed nobody was coming. So that got pushed back another week.

I find it interesting that I’m supposed to understand that these things happen—that a technician might fall ill or have a sick child—but the plumbing company itself then acts like this never happens, because they have no back-up plan to manage it. I don’t think the one who runs the business is supposed to have no system in place for what the customer is supposed to accept as a matter of course.

Sometimes this is a blog, and sometimes this is an extended whine. But I can’t help but conclude that what service providers would like to pretend is a fluke begins to feel an awful lot like a philosophy.


Side note: while I very much want to patronize local businesses, that’s becoming increasingly impossible. Is there such a thing as a local business anymore?

After changing pest control companies after my long-time provider was bought by a UK global corporation, I just got word that my “new” pest control was acquired in late 2025 by Lookout Pest Control of Georgia, which owns a lot of local businesses like Ray’s. And Lookout Pest Control is a “portfolio company” of the private equity firm Percheron Capital of San Francisco and New York.

PF Plumbing was founded in 1985 by Paul Freer, but in 2023, the company was acquired (in whole or in part?) by Hidden Harbor Capital Partners and its large corporate entity Air Conditioning Specialists of Georgia. Is that in any way noted or prominent on the PF Plumbing website? Of course not, but if you click on their “Privacy Policy” link, you’ll find yourself magically transported to an ACS page.

Even my love-hate relationship with long-time HVAC provider Webb Heating & Air Conditioning appears to have begun the courtship and dance with being subsumed by a much larger entity: Turnpoint Services, which itself is owned by OMERS (originally, Ontario Municipal Employees' Retirement System) Private Equity of Ontario, Canada.

Monday, November 3, 2025

Fire No. 100: Inaugural Fire of the Fall Season

The kitchen addition to the Roediger House was completed in 2009, and upon the masons' recommendation we let the fireplace and chimney cure for almost a year before putting it to first use. More recently, under a frost advisory and awakening to temps just above 40°F on the final Saturday of October, I was pretty certain that a roaring morning fire was called for.

The logs and lighter wood were all laid, in waiting, when I cleaned the fireplace up last Spring, so all it took was a match and an open flue to get that blazer going. This was the 100th fire in the fireplace over these last 15 years.

It was also Homecoming Weekend for Wake Forest University, where I was once on faculty, and that brought former grad student Karen here to make one of the upstairs guest rooms her crash pad when she got to town. We stayed up way too late talking when she arrived Friday night but it was, as always, an awesome visit. We got to have coffee together by the fire on Saturday morning, after Sumner finally relinquished his cozy spot to her.

Then she scurried away to join her family and sorority sisters and WFU classmates for the football game and other festivities. But doggone it: we forgot to get a picture together! So I'm posting a shot of that Class of 2006 masters cohort in secondary social studies instead.

Wednesday, March 19, 2025

Meal No. 3821: Pork Medallions with Ginger-Soy-Shiitake Cream Sauce

It has been a long-standing joyful tradition to celebrate another trip round the sun for Roediger House favorite Amy. The six-strong crew of regulars was here last Friday night and we sat down to a dinner of pork medallions with a ginger-soy-shiitake cream sauce. The much-loved and entirely suitable starch to go with it was company mashed potatoes; I also returned again to Brussels sprouts gratin, just because they always seem to be good—and a touch special. We had a delightful time around the table, and then the gang headed upstairs for a movie night. As the film played, I brought up our dessert, which will be chronicled in tomorrow's blog post.

There was a mishap: I'd nudged my marvelous kosher salt cellar too close, and turned just the right way, to the retractable downdraft exhaust fan at the back of the cooktop. It descended and then tried to take it with it, and what a mess right before guests arrived! But hey: the gorgeous and adorable Scarlett was too precious not to photograph that morning:


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

"Company Mashed Potatoes," a Jones Family favorite.

"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.

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.

Wednesday, January 1, 2025

Welcome to 2025

The holiday spirit never settled on me this year, even though I cherished gatherings with friends and the delightful addition of my brother-in-law to the household during the break between semesters. I very nearly failed in my annual Christmas card tradition, scrambling to get them all done in an uncharacteristically quick three days, all the while reveling in how much I enjoy turning my thoughts while signing each one to people I’ve known far and wide and long and short. This year’s Roediger House card seemed to strike quite a few people in some kind of way because there was a spike in texted responses from folks that was so very appreciated.

It was a December of much movie-watching and idle projects, and not nearly enough of the cooking that I want to do when there’s this ample supply of uncommitted time, because my morning weigh-ins were bent on being a persistent warning and things got a little out of control. (Last Saturday morning was my highest pounds reading since 2018 and I was not amused.)

The nondescript weekend nestled between two holidays, when it’s a mystery as to what day or date it is, was also a wild weather ride. I’ve already belly-ached about the cold and drear of Friday and Saturday, and that misty malaise and those well-chilled temps led to a quick second fire of the season. (I obsessively count things: this was Fire No. 95 since the kitchen renovation and addition of that wood-burning fireplace in 2009.)

Sunday was winter’s Southern sensation of weird warm temps, high humidity, more precipitation, but also an ongoing watch for thunderstorms that never quite materialized here. If Saturday trapped us in the 40s, waking up to 60°F that morning was a mixed blessing. But hey: I prepped a set of logs to be ready for whenever the next fire needs to be lit, and I was glad it was warm and not raining while the coffee brewed so that the task could be more comfortably accomplished.

But here we are to begin a new year. My honest report on this first day of 2025 is that the life of home and work is marvelous but my fears for our nation’s future are always sitting nearby, waiting to pounce with their oppressive depressing weight at any moment. I will bear in mind the useful guidance found in what my mother had placed and positioned all over her house, because she was a wise woman: I will change the things I can; I will find a way to accept the things I cannot change; and I will choose as wisely as I can where my energies will be placed and what costs I will bear. As others have noted with helpful sagacity: it is a time for choosing. I hope the coming year bears marvelous fruit from all of your own wise and necessary choices!

Tuesday, October 1, 2024

Meal No. 3712: National Pancake Day #2

Twice a year those of us persuaded by social media gimmicks find ourselves drawn to celebrate National Pancake Day. That drove the menu last Thursday, mid-afternoon, in between a collection of other tasks and appointments. Among those tasks of the day was the return of faithful college chum Ronnie for the finishing touches on the electrical connections in the mechanical room up on the third floor, the last piece to fall in place for the successful installation of the entertainment center he marvelously built.

Later in the evening, when all was settled in again, the vanilla ice cream I'd recently churned proved too great a temptation to ignore. All that sweet goodness with a softer consistency this time, and I left hardly a trace in the bowl.

The rain and drear as we anticipated the approach of the latest hurricane system got quite the headstart that Thursday, and it was mostly a day to partake of the joys of a cozy abode. The house felt more inviting after I decided to break out some of the long-held candles that were recently rediscovered with a cellar clean-up and reorganization. They've lost a fair amount of their potency with time, as might be expected.


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

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

Monday, September 2, 2024

Meal No. 3686: Beef Tips in Mushroom Madeira Gravy

The quest to pare down the stored proteins in the overstocked freezer continued this past Sunday, giving me a chance to pull out the meaty tip of a whole beef tenderloin I’d bought a while back on a decent sale. My intention was to use it for a beef stir-fry but, with leftover sour cream and chive mashed red potatoes from the previous evening, and some broccoli florets ready to be roasted, the meal plan turned into the marvelous beef tips in a mushroom Madeira gravy. It was huge and heavy, more than I ought to have done, but doggone that deliciousness!

About three years ago, to get a handle on the pull-out spice rack at the kitchen island, I invested in uniform-sized spice jars that came with a ton of pre-printed labels plus some blank extras if I needed to label some myself. This really helped me tighten up the space and also to find things pretty quickly. More recently, the challenge has been obtaining spices, herbs, and seasonings in bulk from a couple of fine purveyors of such: Penzy’s and Savory Spice. I had a mix of hard-to-store bags and bottle sizes and it was getting out of hand. But there’s an easy source to solve issues like this, even if it becomes all too easy to turn to Amazon and those well-stocked warehouses, from whence cameth my help in a nice mix of spice containers. That was my project that Sunday, after washing them out and giving them time to dry. This also inspired me to sort, toss, and reorganize a few shelves in the kitchen cabinets and in the butler’s pantry, so it was victory on multiple fronts.

Thursday, July 4, 2024

The Grand Adventure of Kouign-Amann

With tremendous self-satisfaction at what felt like another clever notion, the Dungeons & Dragons 12-sided dice were rolled on Father’s Day Sunday morning, and what turned up was the directive to reach for the April 2014 issue of Bon Appétit magazine. This proved to be an enormously unfortuitous gift of chance: the only appealing recipe at all in the entire issue was also a rather involved and challenging one.

But this is the tactic I’d decided to experiment with to increase variety in my kitchen endeavors, and I didn’t want to stumble straight out of the gate.

While there are other shelves in the house filled with a ridiculous assortment of cookbooks, this is the primary cabinet of periodicals...and it is rather ridiculous, isn’t it? Thousands of recipes, lots of great options, plenty of ideas that I would enjoy at least trying...and this multi-sided dice scheme is how I figured I’d force myself to dig into them.

Anyway...once determined by those dastardly dice that my task was to undertake such a temperamental and demanding laminated pastry, I tackled for the first time Kouign-Amann, a sweet cousin perhaps to the lovely croissant. And here I'd like to note: even when the ingredients list is uncomplicated, so much depends on technique and timing, of course. When one blows one of the fundamental or foundational elements of a crafted creation like this, the failure is baked in from the get-go. I'm sure that's what resulted from my inexpert blending of that essential butter block, and why there were enormous chunks of it instead of a smooth layer of lamination within the multiple layers emerging from the many roll-and-folds I did.

Taking much of the last Monday in June, which is when I finally got up the courage to take it on, and carrying over into a final bake and serve on Tuesday morning, this glorious creation was a sight to behold and a wonder to consume. Seriously: tons more involved than croissants, cronuts, or regular Danish pastries, and yet still so gorgeous even with my amateur's infectious imperfections, these confections earned affections and that ain't no joke.

Technically, in this form, they are called "Kouignettes." And Kouign-Amann in general has been described in various ways, including "The Perfect Pastry" or, as Chef John Mitzewich puts it: "The World's Most Difficult and Best Pastry." Here at the Roediger House we shall just all hail the mighty Kouign-Amann!


"The Project: Kouign-Amann," by Claire Saffitz in Bon Appétit, April 2014, p. 43-47. See also: "How to Make Kouign-Amann, A Step-by-Step Guide," by Claire Saffitz on BonAppetit.com. [Published 27 March 2014]

Sunday, May 12, 2024

Meal No. 3600: Indoor Barbecued Chicken

On the occasion of the 3600th meal since completion of the new kitchen in May 2009, it was a gathering of nearly all of the Roediger House regulars. With five at the table and a desire to overcome the week's grey overcast mood (an extended wet and dreary weather pattern settled on us for about eight days), something in the comfort realm was called for. Oven baked barbecued chicken, using a new recipe from a dependable source, was at the center of the supper. And it was juicy and full of flavor...but maybe a step down from the previous oven-baked version I made about six years ago.

In a nod to the urge to take it too far, I brought back Willie Mae's mac and cheese, always scrumptious and hearty, consistently just a bit too much, hard to regret nor easy to excuse. As a cooling balance, I had some of my mother's coleslaw prepped and ready as well. This was certainly a meal that left us all feeling pretty stuffed!


"Oven Baked BBQ Chicken," by Nagi Maehashi of RecipeTinEats.com. [Published 18 May 2020 / Updated 03 May 2023]

"Willie Mae's Mac and Cheese," shared by Willie Mae's Scotch House of New Orleans via Good Morning America. [Published 19 May 2020]

Sweet Southern Coleslaw based in part on a recipe from Allison M. Jones.

Sunday, May 5, 2024

Replacement Microwave Installed

When the new kitchen was designed and brought online in 2009, a family-sized large-capacity microwave was definitely on my list. The requisite research at that time led me to choose a Panasonic inversion countertop unit, which I ordered that February while I was off on a work trip. I suppose things were busy enough just a few years later when it died in the middle of Thanksgiving Day cooking, because I do not seem to have mentioned it on the blog. And while I should have made a warranty claim, that was back when my travel kept me hopping so much that things like that just fell through the cracks. Fortunately, Costco had a similar solid Panasonic model that I could snag quickly and it's been a steady workhorse ever since.

It might be a coincidence but after one Friday's cleaning by the ladies, I discovered that the microwave's turntable spun not just during cooking cycles but also anytime the door was opened. (Fortunately, it stopped spinning if the door was closed during non-operation.) While it still works perfectly well, I reckon it is a bit long in the tooth, especially with its frequent use by this kitchen dabbler, so I went ahead and upgraded to a newer model. That arrived at back on April 27 and has already been happily pressed into service.

Saturday, May 4, 2024

Meal No. 3594: Not So Cajun Chicken

The list of meals thought of as special or traditional or favorites of the house is pretty extensive, but always in the top rankings will be the beloved Not So Cajun Chicken. First encountered when I was living in Raleigh and regularly consumed at Crowley's on Medlin Drive, it was my friend and college roommate Jimmy who found a reasonable approximating recipe for it that I've happily used ever since. It was the very first meal I made in the new kitchen when it was completed in 2009. And it returned to the Roediger House dinner table last Sunday at lunchtime, grandly sauced, suitably spiced, nestled comfortably on fresh-steamed rice.


"Not So Cajun Chicken," a dish I regularly enjoyed at Crowley's Old Time Favorites restaurant and bar on Medlin Drive in Raleigh, NC. (Another version of the recipe can be found here.) A heap of thanks is due to Jimmy Randolph for tracking down the recipe for me.