The on-going chronicle of all things related to the George and Laura Roediger House (c. 1905) in the historic Holly Avenue Neighborhood of downtown Winston-Salem, NC. More info and pictures can be found at RoedigerHouse.com. [Mobile users: CLICK TO SEARCH the blog.]
Dateline: Thu 13 Aug. There we were, barreling toward the middle of August, and we’d gotten back into that mix of heat and humidity and a persistent threat of storms here and yon. And yet by the late afternoon in Winston-Salem a couple of Thursdays ago, there was a bit of breeze and it didn’t feel so sticky and it was nice to sit outside. So I decided on a dinner of roasted vegetables, each spiced as befit its constitution, and all quite hearty and good upon the plate.
Dateline: Wed 12 Aug. A fine foursome sat down to dinner a couple of Wednesdays ago, on a mid-week movie night, with the main feature being salmon croquettes (i.e., cakes, patties, or burgers: call ‘em what you will.) A chili-garlic-lime aioli is always the right choice for dipping bites into, and I also spiced and roasted whole green beans. I sure didn’t grow up eating dishes like this but boy howdy have I come to like ‘em a lot.
It would have seemed like a missed opportunity not to have dessert, so I’d grabbed blackberries and raspberries on a recent grocery run and had a multi-berry version of Gerry’s cobbler in the oven while we ate our dinner. It really came out awfully sweet this time, and I wouldn’t have minded the filling setting up a little better. But I absolutely ate every bit and crumb and sent my bowl to the sink well-scraped of all its residual goodness.
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.
Adapted from "Gerry's Blackberry Cobbler," by Baritone Bob. In allrecipes, Summer 2024, p. 43. Also found online at AllRecipes.com. [Updated 14 January 2022]
Dateline: Mon 10 Aug. As is often my prologued lament once I finally get around to having salmon: it had been too long. But after my annual physical out in Mocksville, I found good-looking fillets on a special at the Tanglewood Harris Teeter, brought home a 3-pounder, and spiced and roasted it. Another fresh batch of creamy Caesar dressing went on that spring-and-spinach mix to give the supper bowls a bounteous evening repast. You might still hear the rebounding echo of my satisfied lip-smacking.
Dateline: Sun 09 Aug. Enough spiced and herbed grilled chicken breast was left from the previous evening’s meal that it proved just right for topping a simple salad of chopped Romaine with creamy Caesar dressing. The protein piled abundantly and the Romaine had a healthy crunch and the garlic’d dressing brought it all together.
Not long after dinner we had an inundating downpour that seemed to come out of nowhere. Turns out that the 15% probability landed us smack dab in the tiny portion of the area that got the rain that was certain to come.
Dateline: Sat 08 Aug. With August well underway by the time we rolled up onto its second weekend, I found myself thinking some spiced grilled chicken was still what the season called for, especially when it could be used for another round of massive chicken Caesar wraps. Freshly homemade creamy Caesar dressing, chopped Romaine, diced tomatoes, and shaved parmesan and Asiago, all rolled up in a flour shell and lightly toasted in the skillet in melted ghee. As long as I still had tzatiki, why not use it as a dipping option?
Based on "Easy Lemon Caesar Salad Dressing," by Kim Hardesty of lowcarbmaven.com. [Published 05 January 2016]
Dateline: Thu 06 Aug. Well, lordy, I went and did it again. Marinated chicken, eased onto skewers, and grilled. Yogurt flatbreads, prepped and ghee’d with reckless abandon. A Greek salad with fresh tomato and red onion. And tzatziki: check!! It was a bit overwhelming to eat two complete versions of these, which I could only manage in open-face fashion.
I might, with enough practice, just come around to the idea that I could become comfortable with the basic challenges of yogurt flatbreads. I’m not pretending they are all that difficult but it is a time-sensitive process that I’d love to perfect so that I can make these for company sometime.
"Greek Chicken Souvlaki Recipe with Tzatziki" [Published 11 June 2018 / Updated 16 October 2020] and "Authentic (Easy) Tzatziki Sauce" [Published 03 June 2016 / Updated 27 September 2023] from Suzy Karedsheh of The Mediterranean Dish.
"Layered Yogurt Flatbreads," from Deb Perelman of Smitten Kitchen. [Published 30 April 2020]
Based on "Greek Salad Dressing," from Jeanine Donofrio and Phoebe Moore of Love and Lemons. [Updated 13 May 2024]
Dateline: Wed 05 Aug. It was starting to feel like summer menus were about to get away from me and I’d not made a good tomato pie in a while. So that became my mission, after stocking up on tomatoes on a recent run to the market. And what better occasion to serve this than when Amy was here for her mid-week drop-in? We decided that the crust was awesome, the tomatoes were terrific, the pimento cheese portion was inspired, and the mix of parmesan and panko on top was better than more crust. The extra basil and diced scallions weren’t bit players, either. The simplicity of canned green beans beside it all made it feel like a complete plate, even though it was clear what the star of the meal was.
Pulled together and based partially on “Tomato Pie,” by Lauren Allen of Tastes Better from Scratch. [Updated 05 July 2022 ]
Based loosely on ”Quick Roasted Tomatoes with Garlic and Thyme," from Suzy Karadsheh of The Mediterranean Dish. [First Published in 2015 / Updated 11 September 2020]
"South Carolina-Style Pimento Cheese." Recipe worked out by me, based on Sharon's Palmetto Pimento Cheese. [Published 23 October 2009]
”Cream Cheese Pie Crust," from Dan Langan of Baked by Dan. Originally found on Instagram. [Published 28 August 2024]
Dateline: Tue 04 Aug. As we headed into August’s first work week, while I was absolutely not working, I had some packages in the fridge whose ‘use by’ dates drove my menu planning. That included pork tenderloin, and as long as we remain in a summer groove, grilling was the cool dude choice. I’ve been really enjoying the simple goodness of barbecue-glazed pork tenderloin kebabs and prepped all the cubes the evening before. A pot of roasted garlic-spiced quinoa and more simple salad with homemade dressing helped make the plate full. Oh, but there was still more room to dip the kebab cubes into more barbecue sauce!
"Grilled Pork Kebabs with Barbecue Glaze," by Andrea Geary. Recipe was an online extra from Cook's Illustrated and based on "The Best Way to Grill Pork Tenderloin," Issue No. 134, May & June 2015, p. 6.
Dateline: Mon 03 Aug. When we welcomed August with copycat friend chicken sandwiches, I ended up with two fillets extra. They were perfect for dicing up and putting on a spring mix salad along with homemade souped-up Thousand Island dressing.
Dateline: Sun 02 Aug. Another day of drear and drizzles was upon us on the first Sunday of August (which also marked 45 years since my father passed away), and I was in the mood for a Sunday dinner feast. That proved prime for baking to juicy perfection a set of herbed chicken thighs, and then adding in lima beans and stovetop stuffing. 'Twas a wondrously simple and soothing meal and a gracious reward for small kitchen labors.
Based on "Oven Baked Chicken Thighs," from Joanna Cismaru of JoCooks.com.
Dateline: Sat 01 Aug. We welcomed August two Saturdays ago, with downtown busy and alive with patrons and supporters of the National Black Theatre Festival, albeit tempered by rain showers and overcast skies. Our municipal water crisis had mostly passed, and we were no longer under a “boil water” advisory. At dinnertime, I gave easily into the temptation of fried chicken fillet sandwiches, of which it was necessary to put away two all on my own.
I did have some delicious snacking opportunities earlier that day, by the way, which included homemade bread from neighbor Ashley, which I adorned with some wonderful quince jam brought all the way from Maine by my UNC buddy Kelly. What a treat!
"Chick-Fil-A Dupe Sandwiches," from Drew Reilly of Dish with Drew. First spotted on Instagram. [Published 25 June 2026]
Dateline: Fri 31 July. July concluded its 2026 run on a Friday, where the temps had begun to creep back up but so had the humidity. Still, the events of the afternoon played out nicely enough that I had both time and inclination to dive into an indulgent dinner that feels like a treat: chicken fried rice. Not that it’s all that difficult to put together, but I guess sometimes I’m reminded how cool it is to make something in your kitchen that tastes like something you have to go to somebody else’s kitchen for.
Based on "Classic Chicken Fried Rice" [Published 26 October 2015 / Updated 04 May 2023] and "How to Velvet Chicken for Stir-Fry" [Published 24 March 2020 / Updated 27 June 2022], from Bill Leung of TheWoksofLife.com.
Supplemental Stir-Fry Sauce inspired by "5 Easy Sauce Recipes that Will Make Everything You Eat Taste Way Better," by Sophia Roe on Well + Good. [Published 09 January 2019]
Dateline: Thu 30 July. A couple of Thursdays ago brought the delightful occasion of a long afternoon visit from the current leader of an honorary society I was a part of in my UNC days. (Well: and with which I remain involved, because its key occasions each year are deliberately designed to bring together all living members, both actives and alumni.) The later conclusion to our meet-up made my dinner call easy: to spice and pan sear fresh chicken tenders to go atop a Romaine salad dressed with homemade Thousand Island. It was ready and on the table in about 15 minutes.
Dateline: Wed 29 July. Wednesday nights are for hanging out with longtime compatriot Amy, but as July was ending the City had a catastrophic water main break that left us without water most of the day. That squeezed the meal prep window once service was restored and I figured out how it could happen even if the water was still scarce: Madeira mushrooms and Swiss cheese on grilled juicy burgers. With chips, of course!
Dateline: Tue 28 July. As we rolled lazily into the wrap-up of the preceding calendar month, I found myself at last inspired to tackle more of the yard chores that have remained neglected. Once our extended rainy pattern had broken, and I could emerge from the bit of cabin fever that had developed, it felt good to labor and sweat in short bursts. That also meant a worked-up appetite, satisfied Tuesday a week ago by the quick fixin’ of the "viral" ramen recipe that let me work late into the afternoon and still get supper on the table before 6 pm. A sauce of simple design but full of flavor, a couple of eggs stirred in to up the protein and heartiness, all over easy ramen noodles with sliced scallions and everything bagel seasoning: it proved pretty satisfying.
Based on "Viral Ramen Noodles," from Brian Gerwig [NC]. Instagram Profile: g_bque. [Posted 15 May 2024]
Dateline: Sun 26 July. As July rolled into its final week, the Sunday supper at the Roediger House brought out a classic and old favorite: Not So Cajun Chicken. Often the first dish I’d make for new company, and featured prominently on special occasions (like the first meal in the new kitchen in 2008), this dish comes with multi-faceted nostalgia and triggers all kinds of warm memories and feelings. Also: it’s quite tasty.
"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.
Dateline: Sat July 25. The extended cool-down and storm-and-drizzle pattern finally began to break on the final Saturday of July, and its exit seemed to call for a comfort dish of celebration. The long-time family favorite of hamburger supreme stepped in to support that menu, along with plenty of hot buttered corn. I'd worked up a good appetite from a short burst of yard activity, some initial clearing of overgrown areas, even though it was but a small dent in the larger tasks ahead of me before my summer break ends.
"Hamburger Supreme," from the late Mrs. John T. (Glynn) Johnson of Buies Creek, North Carolina.
Dateline: Fri 24 July. A portion of leftover grilled chicken was exactly the protein I needed to go along with fresh-chopped Romaine, a homemade creamy Caesar dressing, some crushed croutons, plenty of shaved parmesan and asiago, and bits of fried bacon, all to serve as the stuffing of pan-seared wraps. (I did supplement with additional chicken cooked via sous vide.) For those who needed it, there was some spicy ranch dressing to serve as a dipping side. On that grey and drizzly Friday night, while we were in a cool spell, I’d been too sedentary inside the house while the weather remained unappealing, so something lighter and healthier seemed like a good move.
Dateline: Thu 23 July. After the overnight deluge of rain we received in Winston-Salem the evening before, we had the briefest glimmer of sunshine late on a cooler Thursday afternoon a couple of weeks ago. I had to shift my intentions to grill out, though, thanks to the stormy unpredictability, and it was a perfect excuse to try a new recipe for a bourbon chicken stirfry. Some hoisin haricots verts got a good roasting in the oven to accompany these tender saucy morsels as they sat upon a nice pile of brown rice.
Adapted from "Better Than the Mall Bourbon Chicken," by Joanna Cismaru of JoCooks.com. [Updated 20 April 2026]
Dateline: Wed 22 July. Keeping the Wednesday tradition going, the Roediger House welcomed Amy back for another fine night of supper and hanging out. Knowing her fondness for pizza, it was an easy call to make that the featured menu for the four of us, especially because I regularly hanker for it myself. Two deep dish skillet pizzas with pretty awesome crusts were prepped: one straight pepperoni, and the other was built half pepperoni/bacon and half barbecue chicken/bacon/red onion/blue cheese. That menu had a lot of folks feeling happy that night. Who doesn’t love some pizza, eh?
Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 30 March 2023]
