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Sunday, August 20, 2023

National Lemon Meringue Pie Day

The mix and tumble of random variations continues at the Roediger House, as I take cues from the ongoing march of "National Day of..." notices coming in on my calendar. Last Tuesday, it was National Lemon Meringue Pie Day, or so someone has determined, and very little twisting of my arm was required to whip up one. While my fondness for lemon meringue pie runs deep and long, I have thus far made it only twice before, since I started keeping this blog. The novel aspect to my traditional recipe here was to make my own pie crust, another step on increasing my confidence in that art of the pastry.


"Lemon Meringue Pie," based on a classic and common recipe.

"The Best Easy Pie Crust," by Sam Merritt of Sugar Spun Run. [Published 08 November 2021]

Saturday, August 19, 2023

Meal No. 3418: Weeknight Chicken Tikka Masala

It was a throw-it-together-and-hope meal last Tuesday, given there's still been no grocery run and I wanted to pull something into decent shape from what's on hand. Prepped spiced chicken tenders went into the sous vide, and I brought out some reserved tikka masala sauce, bulked it up with some of my extra pizza sauce, topped it off with additional herbs and spices, and served it over bowls of fresh-steamed basmati rice. The dinner was a success, if I might say so!


Based on "Chicken Tikka Masala," from Cook's Country, October/November 2014, centerfold recipe cards.

Friday, August 18, 2023

Ample Hills's Ooey Gooey Butter Cake Cream Cheese Ice Cream

I am not quite sure how I stumbled into a determined course of action to make this recipe over the weekend, but I did: an ooey gooey butter cake cream cheese ice cream, adapted by the folks at Serious Eats and inspired by the Ample Hills Creamery, known as Brooklyn's favorite ice cream shop. This was understandably a multi-stage endeavor, started on Saturday afternoon to create the ice cream base; Sunday was for making the cake and churning the ice cream; Monday was when it was ready for partaking after a good overnight freeze.

I wasn't sure what I was supposed to shoot for with the butter cake; mine turned out pretty tender and difficult to manage. In fact, as I tried to remove it from the pan to cool, it's like it did a backflip somersault with a twist and ended up as an unappealing pile, partially on the rack, partially on the pan, partially on the counter, and completely on my last nerve. But hey: it's supposed to be broken down into chunks to get mixed into the ice cream after it churns, so there's that.

Understanding that this dessert is being attempted for the first time while I am not yet restored to smelling and tasting, I still think I'd question how close it comes to being my sort of thing. I'm sure it's passable enough for a trial and also easily pushed aside in favor of lots and lots of other frozen dairy sweet treats I could make instead.


"Ample Hills' Ooey Gooey Butter Cake Ice Cream," from Emma Kobolakis of SeriousEats.com. [Updated 25 August 2020]

Thursday, August 17, 2023

Meal No. 3417: South Shore Sausage Bar Pizza

Monday's dinner option was a new pizza, meant to be bistro or bar-oriented with something closer to a cracker crust. Topped with Italian sausage and two spins on sharp cheddar cheese, all atop a homemade New York-style pizza sauce, it was the rare thin-crust version. I probably should have let it bake a bit longer to crisp up that crust, but it all still turned out pretty tasty.


"South Shore Bar Pizza," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com. [Updated 03 August 2023]

"Homemade NY-Style Pizza Sauce," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 17 February 2023]

Wednesday, August 16, 2023

Entertained by a Morning Yard Carnival

Monday morning’s coffee time on the driveway in the warm humid air had two rewarding wildlife compensations. This downtown quarter acre, surrounded as it is by so much pavement and various structures, seems hardly hospitable to the visitor that Sumner spotted coming up the driveway: a turtle.

He understandably clammed up tight as he was sniffed at and fully investigated by the duly-appointed yard warden.

We watched him a while from a short distance but he was like the pot yet to boil—once we turned away, he was off like a shot, ducking up under a smattering of leaves along the property line fence. We left him to continue his journey at will. Twenty years, nearly, in this fine old manse and this is my first turtle here, for sure.

The other entertainment was the victory of a cicada killer wasp taking down its quarry just a few yards from where we were keeping an eye on the turtle. Seemed worth capturing with video and still photos.

The cicada killer worked expertly and efficiently and, while I do love my summer cicadas, I get that life has its particular arrangements.

When she was ready to hustle off with her meal, it was worthy of a Benny Hill soundtrack, and I was happy to give her room to move.

Then my camp chair got commandeered for positioning and situating.

I was happy to observe from a close enough distance...

...while maintaining suitable respect for the enterprise.

Still, it all played out as it must, and eventually the cicada killer and the killed cicada headed up the nearby maple tree, where ultimately a fine feast was likely laid.

Tuesday, August 15, 2023

Meal No. 3416: National Filet Mignon Day

On Day Nine of my 10-day covid isolation period, it was a Sunday that coincided with National Filet Mignon Day, and I was there for it. Prepped vacuum-sealed steaks came out of the freezer to go into the sous vide, and then they were finished off with a good skillet sear. Meanwhile, I cubed potatoes and shook 'em up with olive oil and plenty of seasonings so that they could then roast to a crispy outside/creamy inside state to go alongside. Having made no grocery runs to restock the vegetables, I couldn't add a green side item...but none was really needed if you ask me.

Monday, August 14, 2023

The New Chimney Cap

After three and a half years, having finally come down with the coronavirus, resulting in reduced house and kitchen activities to blog about, it's fitting that I should reach back to late summer of last year to update my progress on one of the items in the Quarantine Task Jar: getting a chimney cap installed on the original southside chimney that was rebuilt several years ago (which is when I ought to have arranged for a cap!).

The picture above is from August 2022, when the guys from A Cleaner Chimney came to sweep the chimney for the wood-burning fireplace in the kitchen, and also to measure for said chimney cap.

About three weeks later, the custom-made screen and cover was ready for its install, and they came on Tuesday Sept 6th, 2022, to put it in place. This is a non-functional feature of the house, by the way: the fireplaces in the original areas of the house are coal-burning, so they are shallow and narrow...and I don't think the overall chimney from bottom to top is in especially great shape anyway.

Not only is it good to shield the old innards from the weather elements, but last summer also brought the sounds of nesting sweeps and nursing hatchlings. I’d rather not have their homesteading or squawking squatting.

In the 12 years of having a wood-burning fireplace to use in the chill of winter, included as part of the kitchen addition, it’s now undergone two sweeps. I was glad to get that done before all those fires I enjoyed in the short cold spell of this past winter.

Sunday, August 13, 2023

A Mid-Day Snack of Buttermilk Biscuits

As long as I'm in recovery, thanks to the pernicious coronavirus that snuck past my mask and avoided all my repeated dousings of hand sanitizer, and with the corresponding downward push on my daily weigh-ins whilst the appetite has been affected, I fell prey to the temptation of a batch of buttermilk biscuits for a mid-day snack yesterday. I wish I could've tasted them while I scarfed down two big 'uns in short order.


"The Food Lab's Buttermilk Biscuit Recipe," from J. Kenji López-Alt, Culinary Consultant for SeriousEats.com. [Published 07 August 2015 / Updated 10 April 2019]

Saturday, August 12, 2023

Continuing Convalescence & Slow Return to Normal

This Saturday morning heading towards the middle of August dawned bright and clear and pleasant. I’m approaching the end of the recommended 10-day isolation from my first experience of coronavirus, and I feel pretty good even though I look forward to taste and smell returning and shaking off the lingering tiredness. Sumner and I started our day with coffee time on the driveway, appreciating that the July intensity of summer made its exit with the turning of the calendar page.

Over the last several weeks, when it wasn’t blistering hot, it was rainy, and then I was in Senegal and then I had Covid...and the yard got rather out of control. In short bursts with care about resting I did a fair amount of weeding and then fired up the mower before it got all that warm today to bring decency back to the front lawn. The grass had been growing quite slowly in the heat; it had been a full month since the last mowing.

The July on/off switch applied not just to elevated heat and humidity but also to mosquitos and flies. They were prevalent all that month but now they are hardly to be seen. I have missed my summer cicadas, though, as they have been all too silent. A little out-with-the-old-in-with-the-new moment was presented this morning, though, upon one of the bricks I use for my incense sticks:

Last night, when I took Sumner out before bedtime, I snapped this photo to show how much better lit is the driveway area. That was a quick but arduous task right before my journey to West Africa: getting out the extension ladder to change the bulbs on the high floodlights. One of the bulbs I changed out had been burning every night since 2009! I’m glad to be better secured with better visibility, especially for the vehicles.

Fortunately, I was well enough recovered this past Thursday to sit down for a Google Meeting with a colleague who has just become superintendent down in Sampson County, which neighbors my home county of Harnett. We had a great and productive conversation, with a bit of catching up but also focused on ideas for some possible collaboration on instructional leadership needs in his district.

I suppose I'll use this screenshot as an excuse to point out the new spectacles I'm sporting, which I picked up on a very rainy Good Friday in April. When the struggle to read recent UNC and UVA alumni magazines became all too real, I finally scheduled an eye exam...my first since 2016. One of the marvelous perks of downtown living is the short stroll to an excellent Eye Care Center, less than two blocks away. I’d been wearing my most recent glasses (and its prescription) for a good seven years, nearly, and I guess I’m lucky that I’d not experienced a critical decline in my vision. Decline, though, there had been! Not to a seriously functional degree, but once I put on the new pair, I could triumphantly ogle the vast improvement. Ranging from general clarity as I took in my surroundings, to how my phone and laptop screens looked . . . and including how visible were the previously overlooked stray face hairs that required pulling or pruning! So that’s the new look, and whether or not it’s nice to see, I’m glad to see better.

Friday, August 11, 2023

Meal No. 3415: Potato Cheddar Soup

As Covid recovery proceeded reasonably well through this week, it seemed soup was the right call again at Thursday's suppertime. So I made a hearty, overly-thickened cheddar potato version last night, and it was most satisfying. Having largely lost my taste, it did feel like a crapshoot getting the seasonings right...but it crossed the finish line as a winning effort.


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

Thursday, August 10, 2023

Carolyn's Banana Bread

As I trudged through the isolation phase of this maiden voyage on the SS Coronavirus, with several days of no appetite and purchased perishables languishing, I spied in the supremely ripened bananas on the countertop a divine purpose: two mini loaves of banana bread. And although I really couldn't get much of its taste to come through, I still experienced great satisfaction just from the warm feel of the freshly-baked slice with which I started off Wednesday morning.


"Carolyn's Banana Bread," a recipe shared by former neighbor Lori Pilon.

Wednesday, August 9, 2023

And Then It Came for Me...

I'm drafting this blog entry Sunday night when I'm taking a break from sleeping, which I've been doing constantly for almost 48 hours. But finally the coronavirus found me, I think from my plane trip home from Dakar Wednesday, and I am not feeling good! I was masked on the flights and in the airports and in the NYC cabs...but the mask did come off for meals and drinks on the flight. There was a demonstrably sick fellow in the row immediately in front of me, which means the flight attendants interacted with him right before handing me drinks or food, but I was also seated beside the very busy lavatories and probably got breathed on quite a bit by waiting passengers. Or perhaps I got it well before that—who knows for sure? Anyway: the blog is the ongoing chronicle of all things Roediger House, and this is one of those things. Wish me luck.

Tuesday, August 8, 2023

Meal No. 3414: Cream of Tomato Soup and Grilled Cheese Sandwiches

Oh my, what a superior version of ultimate cream of tomato soup the table was graced with last Friday night! All the elements came together in fine fashion to result in the perfect balance of flavors, a nice trade-off between thick and creamy, and a perfect compliment to those griddled sandwiches stuffed with two kinds of American cheese. A container was shared with neighbors down the street, along with a plate of the chocolate chip cookies made earlier in the day...but a second container was definitely saved in keen anticipation of some excellent future leftovers.


"Ultimate Cream of Tomato Soup," from Cook's Illustrated, November 1999. Recipe can also be found online at Cookography.com.

Monday, August 7, 2023

National Chocolate Chip Cookie Day

With more drear and mist and cool temps under fully grey skies Friday morning, I responded affirmatively to my latest calendar notification regarding a "National Day Of..." observance. In honor of this well-timed National Chocolate Chip Cookie Day, I turned to a soft and chewy version that is for me most reminiscent of the homebaked Pillsbury cookies from the plastic-wrapped log, so prevalent during my childhood. These are exceptionally delicious, even if I still count the homemade DoubleTree-style chocolate chip cookies as my most favorite. My vote does not always win around here, and that's how we got this latest batch of what Sam Merritt calls the WORST EVER chocolate chip cookies...tongue in chocolate morsel-packed cheek, of course.


"The WORST EVER Chocolate Chip Cookies," from Sam Merritt of SugarSpunRun.com. [Published 28 November 2018; Updated 13 November 2019]

Sunday, August 6, 2023

Meal No. 3413: Croque-Inspired Madame Cristo Sandwiches

Last Thursday, my first full day back after a relatively quick trip to West Africa, was cool and dreary, but I found myself full of good energy and seemingly unaffected by jet lag or time zone adjustments. But the day's weather put me in a winter-like frame of mind, I guess, because I pulled out a recipe that was a particular delight on multiple occasions especially during the late fall: croque-inspired Madame Cristo sandwiches. Some hearty white bread, cheddar and smoked gouda cheeses, both turkey and ham, all in the eggy warm-spiced batter that makes this savory and not sweet. Guess that's why I also always like a good dollop of raspberry preserves alongside!


Based on "Madame Cristo—Grilled Ham and Cheese," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com. [Updated 03 July 2018]

Saturday, August 5, 2023

Quick Trip to Dakar, Senegal

Did you miss me? Ah, you might not even have noticed I was gone. But last Saturday I caught a plane up to LaGuardia, took a cab over to JFK, and did an overnight flight that landed in Dakar on Sunday morning. I was there to spend two days with the new teachers at Dakar Academy, a network of schools and co-ops in West Africa helmed by my longtime friend and colleague Robb Warfield. The photos above and below are from the roof of the apartment house where I stayed.

The group was a delight to spend time with, as we explored how we undertake the agency required in order to be those who cause learning for our students, not merely "teach" them. Then, we examined the implications for how we plan for that learning to make it not just possible, but exceedingly likely...and not just for our better students, but especially mindful of the needs of those who might struggle.

Several years ago, I got to do a few trainings of aspiring principals in the local school district here, and we were hosted on several occasions by the Winston-Salem Foundation in their large conference room space that actually overlooks the house here.

It was rather a different view out the windows of my teaching space in Dakar at the start of the week. A jailed opposition leader, and then the outlawing of that opposition party, got pushback from small bands of roving protestors creating random havoc in isolated spots around Senegal's capital city.

That included a non-descript intersection on the busy thoroughfare that passes outside the Academy's Central campus walls. While the workshop participants were in a group discussion task, I walked over to the library's windows because of the horn-honking and then the strange beating noises. Three men had tried to park a bus across the road and one was taking a baseball bat to the windows of it. I at first thought there was a minor traffic accident, and this was an angry motorist. Once they had beat it mercilessly, they set it afire.

Of course, once the view out those windows filled with black smoke, I found it difficult to keep the attention of my group, even though they still engaged in the activities at hand.

We shifted to ordering pizza in at lunchtime, rather than people heading out; once the authorities finally arrived, it took a while to get the bus moved out of the way.

Whether we needed the excuse or not, Robb and I did not mind treating ourselves to these ridiculous desserts at the Chocolate Bar my final night there. Of course, since the government shut down the cell phone network, we initially could not access that trendy QR code to look at the menu!

Friday, August 4, 2023

Meal No. 3412: Baked Ziti

A counter full of ripe homegrown midnight snack cherry tomatoes, and ground beef with a short shelf life: the two key factors in plotting last Friday night's semi-experimental attempt at beefy baked ziti. I roasted those tomatoes with garlic, olive oil, and herbs, and then took the immersion blender to them and simmered 'em a while longer with a few extra herb dashes plus salt and pepper. I'd already browned the meat and sautéed chopped onion, and it all went together into a pretty tasty sauce. Once the ziti was ready before al dente, it all went together into a casserole dish, appropriately cheesed in the middle and on top, and baked away to a gooey delightfulness.


Tomato Sauce based on "The Best 4-Ingredient Roasted Tomato Pizza Sauce," from Peggy Paul Casella of Thursday Night Pizza. [Published 16 October 2020]

Baking guidance from "Baked Ziti with Spicy Ground Turkey," by Jesse Szewczyk, Contributor to TheKitchn.com. [Published 04 January 2021]

Thursday, August 3, 2023

Meal No. 3411: Brioche French Toast

July sought an exit well-matched to its entrance into 2023: hot and stifling. By the time we rolled up into suppertime last Thursday, in a quiet household transitioning from a longer-term summer guest to the brief overnight stay of two passers-through, and with me about to embark on a superfast overseas trip, the loaf of brioche in the cabinet controlled the dinner decision-making. A gracious batch of warm, eggy, sweet and lightly-spiced French toast came out of the skillet and landed on three happy plates, still leaving enough room to wrap up the night with the last of the skillet peach cobbler and the remaining homemade vanilla ice cream. None was made available to this kamikaze junebug who divebombed me a few hectic times before landing awfully close to my driveway morning coffee earlier in the week:

And prolific continue to be the tomato plants this summer, with full daily harvesting a necessity:


"French Toast," by PJ Hamel of King Arthur Baking online.

Wednesday, August 2, 2023

Old-Fashioned Skillet Peach Cobbler

The depths of summertime, the quiet period with no scheduled events, a welcome houseguest on an extended stay, a heatwave, and some leftover vanilla sweet milk ice cream: sounds like a reason to pilot a new take on skillet peach cobbler, don't it? That was the follow-up to last Wednesday night's very Southern meal of pork ribs. We might have already been pretty stuffed well before the dessert was presented for consideration and consumption, but spoons undertook their task nobly and bellies were roundly satisfied, if you know what I mean. Let's just say: it all went to waist.


"Old-Fashioned Peach Cobbler in an Iron Skillet," from Laura Scalone, who blogs at Elle Jay at Home. [Published 04 May 2020]

Tuesday, August 1, 2023

Meal No. 3410: Roasted Baby Back Ribs and Mac & Cheese

Things got a little messy last Wednesday night at dinnertime, because the menu was centered on baby back pork ribs and a huge casserole dish of Willie Mae's mac and cheese; not to be completely overshadowed was a creamy heap of southern coleslaw with my mother's recipe as my starting point. These delicious indulgences stand solidly as towering temptations when put before the diners once mealtime arrives; the conversation slows and the silence accentuates the sloppiness, but we've got plenty of napkins and no fewer than six couches and loveseats in this great old manse. Somehow we all survive.


"How to Make Great Ribs in the Oven," by Emma Christensen. From The Kitchn. [Published 01 July 2017]

"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.