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Friday, February 7, 2025

The February Friendlies

After two below-normal months for temps so far this winter, it was a welcome sight and feel for this past Tuesday to hit a high of 74°F at the house by mid-afternoon. The snowbells are blooming now and I had all the good vibes from their pleasant display in the marvelous beauty of that good weather day.

Ah, but my sights were also turned inward, in continued preparation for the arrival of the latest crew of film students from the University of North Carolina School of the Arts, with this post appearing on the day before their scheduled shoot. That means that the house is likely to be full of frantic activity today, especially from the art and set design departments. I'm glad I'm only working a half day and that it is just down the street from here. I'd already cleared out everything I could from the dining room, and I made space in the rear of the main hallway for them to bring that monstrous vitrine cabinet from in there, to get it out of their way.

I'd also promised them I'd see if we still had the dining room door that leads into the anteroom, which we removed and stored when the kitchen addition was put on and finished in 2009. Alas, it occurs to me that that lovely door is what became the front panel of Ray's the Bar, when the attic was renovated in late 2014!

Thursday, February 6, 2025

Task Jar: Major PowerPoint Revision

During the Covid-19 pandemic and its corresponding shut-down, I had created a sizable task list that was converted into slips that were randomly drawn each day in order to entice me to make steady progress on the always-present to-do list. One of those items, from May 2020, called for me to overhaul a particular powerpoint module that I long ago developed when training administrators in ways to approach coaching and feedback to support their teachers.

Guilford County Schools Mission Possible Retreat
Asheville, NC • 2014

As noted in the blog post cataloguing a mix of project updates in May 2020, that specific task slip was too challenging to complete because I wasn’t in the right headspace needed to create a mindful and coherent revision. As I dug into it almost five years ago (!), I realized it also had implications for the powerpoint module that preceded it, focused on Instructional Design and Planning.

I did labor to sort out and better organize the two presentations, in my typical pattern puzzle approach spread out on the kitchen table so that I could see and shift and manipulate and fill gaps. But I only got so far before having to put it aside.

As 2025 got underway, there was a helpful convergence of events to at last bring me into that frame of mind for this presentational renovation. Over the past year, I’ve been working up a set of ideas that I’d begun to float (and submit for scrutiny) to some trusted colleagues; I’ve been engaged in some intense work with administrators facing tremendous pressure to up their students’ performance; and I was called upon in an elementary school in DC to create a small seminar conversation that would bridge the needs of a wide variety of teachers. All that occurred close to the same time I was finishing my last session with an outgoing cohort of aspiring administrators and immediately beginning my first day of work with the incoming cohort, through High Point University’s Leadership Academy. Initiate Frame of Mind!

With a couple of quiet evenings plus some open time on a weekend in between, and perhaps working later into the night than is my custom, I finally got it done. My conscience is eased even if it was an item checked off nearly five years after my clever task jar slip idea was first drawn.

Wednesday, February 5, 2025

Meal No. 3794: Vegetable Plate

Sunday was full with continuing efforts to prepare the house to once again serve as a location for a student production from UNCSA's School of Filmmaking, which will take place next weekend. This time, it is only the dining room that will be the hot set, and I spent much of the day getting most of our stuff out of it. For dinner, it was the simple and easy vegetable plate approach: roasted spiced broccoli and cauliflower, plus the half-assery of Jiffy cornbread muffins.

Tuesday, February 4, 2025

Copycat Starbucks Lemon Loaf Cake

All it took was about half a container of sour cream that was just about to expire to weaken my resolve and plunge me into loaf cake making. Specifically, it was a lemon loaf cake that is supposed to conjure what Starbucks is noted for, with its sharp sweet tang and it's drizzly lemon glaze. That was an unexpected Sunday morning endeavor over the weekend, perhaps a small act of quiet rebellion about the return of a grey and chilly day, where my simmering anger at the somber atmosphere was insufficient for elevating my body temperature. But hey: fine slices of lemon loaf cake were an easer of the foul attitude burden.


"The Best Lemon Loaf (Better-Than-Starbucks Copycat)," from Averie Sunshine of AverieCooks.com. [Published 15 March 2019 / Updated 16 May 2023]

Monday, February 3, 2025

The "WORST EVER" Chocolate Chip Cookies

I've been shying away from making desserts and sweets of late because I am not managing my weight as well as I'd like. But I gave into temptation on Saturday afternoon and prepped the batter for cookies. In this case, we are talking specifically about what Sam Merritt calls the WORST EVER chocolate chip cookie. And it is anything but that tongue-in-cheek label: these are tasty and special even if they are also still ordinary in that cookie category. They certainly pleased the hankerings for something sweet after dinner, plus there were enough in the batch to share with neighbors on Spring Street.


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

Sunday, February 2, 2025

Meal No. 3793: 2 x 2 Soup

Last night I made short work of prepping and serving a variation of a long-missing pot of soothing goodness: 2 x 2 soup. It's been three years since its last appearance, and before that it had been two years. I used to make it all the time but I do have quite a few other soup recipes that are superior to it. Nonetheless, it was just right for a Saturday night when I'd so enjoyed an afternoon visit from former WFU student Alison and her family.


"2 x 2 Soup," from various sources.

Saturday, February 1, 2025

The RHA Report Project

It began with rooting around one winter afternoon last year in search of my trove of bank statements, hoping I’d turn up a checkbook cover to replace the tattered one I’d been using. But then I dug a little deeper because I also felt sure I had a copy of the first deposit slip for my savings account, started at First Citizens Bank in Buies Creek in 1972. Because the closure of that branch had at that time recently been announced, somewhere along the way I thought I’d probably put up some social media post about it, and I like digitizing things when I get a chance as another approach to long-term storage.

But a random box adjacent to my exploration had items that caught my eye: bound copies of the Final Report I wrote in 1989, summarizing the issues and events and philosophy from my year as president of the Residence Hall Association at UNC-Chapel Hill. I brought a copy out of the attic and sat down to read it and got all interested in it again...and dug into other saved files and looked into the current activities of RHA at UNC via their social media. Then I came across a mention from the UNC alumni magazine that the University Archivist had asked that graduates with student organization records share them with the Wilson Library Special Documents Collection.

In the quiet and still-dark of late winter last year, that set me onto a six-week project that wrapped up just as March was coming to an end and spring had at last emerged. I retyped the report (no saved digital version could be located and I probably couldn’t access it anyway after 35 years of advances in technology!). This let me fix a limited number of syntax and word choice issues but also I found myself with more to say, so I added footnotes for clarification, context, or editorializing, and then I also wrote up additional thoughts and included them as a new Appendix.

I pulled out my trove of saved files from the filing cabinet and discovered it’s actually not hard to use my multifunction copier/printer to sheetfeed documents for scanning. Now everything from my term has been digitized.

For somebody who felt like he got to be on the front end of website creation and management in the mid-1990s—and whose skills were not bad at that time—but who long ago got left behind by the enormous advances in coding and stylesheets and scripts, it’s always a delightful but foolish errand to reignite those pursuits. Long ago, I should have gotten a professional website for myself, for instance. But now there is not only a printed version of the updated report; a fully-developed web version of it, with all the supporting material and archived documents, is published for those who are interested enough to dig into it.

A significant shortcoming of my meager web design efforts is that the overall site is not great on a mobile device—I still have a long way to go with responsive design so that the layout adapts to small tall screen sizes. For now, it is pretty decent on a desktop, and that’s where I’ve left it. The original and printed versions were submitted to the Special Collections archivist at UNC-Chapel Hill and they have also archived the digital records.

A digitized report, scanned pdfs of all those documents, and a hunger to re-explore website design? A perfect storm for evening pursuits and whiling away weekend hours for about six weeks when the long end of winter slowly unfolded.

Friday, January 31, 2025

Meal No. 3792: Sheet Pan Beef Nachos

My long trip back from the southern tip of Florida yesterday had a most delightful stopover point: Brunswick, Georgia. This brought me back into contact with an education colleague with whom I first began working 20 years ago in Page County, Virginia. Together with another member of division leadership in his current school system, we visited some classrooms in a middle school and had some great conversations. I was back home late afternoon, which left enough time to throw together sheet pan beef nachos, which were fantastically delicious and satisfying.


Sheet Pan Nachos seriously modified from "Loaded Sweet Pork Sheet Pan Nachos," from Elyse of Six Sisters Stuff. [Published 14 March 2018]

Taco-Style meat depended partly on "Crispy Beef Tacos," by Hilah Johnson. From HilahCooking.com.

"Homemade Chili and Taco Seasoning," from Jamie Lothridge of MyBakingAddiction.com. [Published 03 February 2011]

Thursday, January 30, 2025

Doing Doral in the Sunshine

I remain so very glad for the work I get to do. Most of my consulting agenda has me in schools during the academic year, primarily with administrators but also often with coaches and teacher leaders. Every once in a while, I also find myself returning to Project CRISS trainings, something I’ve been doing since 1993. That’s what took me to Miami this week, and it situated me at the Miami Doral Intercontinental Hotel, and they do know how to take care of folks!

I can’t say I minded 78°F either, under sunny skies with pleasant breezes, perfect for heading out for a good walk at the end of the day of training. That’s how I discovered I was staying next to the Carnival Cruise Lines headquarters. I never want to do a cruise but their HQ is massive like their ships, although this photo leaves much of it obscured. And just up from my own hotel I strolled past this absurdity:

Ugh.

Wednesday, January 29, 2025

Meal No. 3791: Bacon Cheeseburger Sliders on Homemade Rolls

Last Sunday night's belated birthday gathering brought the RoHo regulars back to the house, and we kept a casual vibe in play by serving up an easy hand-held dinner of bacon cheeseburger sliders, with choice of chips, and plenty of the Mexican restaurant white dipping sauce for those who were so inclined.

And while those dinner rolls were pretty darned tasty again, I may have given 'em a longer cook than was needed.


"Cheeseburger Sliders," by Natasha Kravchuk of Natasha's Kitchen. [Published 27 March 2020]

"Soft Dinner Rolls," by Natalya Drozhzhin of Mom's Dish. [Published on Natasha's Kitchen 20 November 2020]

"Beef & Cheddar Melts Sauce," a Roediger House creation.

Tuesday, January 28, 2025

Meal No. 3790: Not So Cajun Chicken

A meal of special significance for the life of the Roediger House is the long-time standard of Not So Cajun Chicken over white rice. A sentimental favorite from that awesome short period of my life when I lived and taught in Raleigh, the house version here was what I turned to for new or special guests; then it was also the very first meal I made in the new kitchen when it was completed in 2009. My full day of teaching last Saturday left me hungry but also in need of something I could put together straightaway once I got back home. I always love this dish, and it transports me back to special moments and times and people and places. I do not bring it back often enough!


"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.

Monday, January 27, 2025

Meal No. 3789: Loaded Baked Potatoes

After it proved so satisfying back in November to make a dinner of loaded baked potatoes, I found that a reasonable course of action last Friday evening, when there were four small Russet potatoes remaining from a larger bag. Washed, rubbed with olive oil, coated in kosher salt, and roasted at 400°F for an hour, they came out perfect again...even though I consider myself pretty unpracticed at the art of baking a potato.

The 24th of January at the end of an extended arctic deep freeze seems an especially odd time to see a bluebird couple checking out the house mounted on the fence. But sure enough, there they were Friday morning while I was meeting over coffee with a neighbor. Stopping the conversation to photograph the moment seemed rude so you might have to just rely on my word here.

Sunday, January 26, 2025

Meal No. 3788: Simple Beef Chili with Beans

It was hard not to make a big 'ol pot of chili sooner, with this terrible arctic cold snap raging across our area this past week. I gave in at last on Thursday evening, when a weather-related cancellation allowed me an unexpected day at home, and all the time in the world to put a batch on the stovetop for a long simmer. Putting aside the customary desire for a skillet of cornbread, it was sufficient to let the steaming bowl get its cheesy adornment and to slurp away with abandon. Then, it was a gorgeous sunset but I only caught a shot of the last of it:


"Simple Beef Chili with Kidney Beans," from Cook's Illustrated, Number Sixty-One [March-April 2003], p. 10-11.

Saturday, January 25, 2025

Mexican Restaurant White Dipping Sauce

Hanging over me since the holidays has been a desire to make another batch of Mexican restaurant white dipping sauce. I'd gotten all the ingredients but I never got my rear in gear. Ah, but before January could get away from us, when I had an unexpected day off Thursday, I made it happen. Inspired by a runnier (and maybe sweeter?) partner to watery salsa in small-town Mexican restaurants, especially in Virginia when I've been on the road working, this is a recipe I brought together from a mix of ideas I came across. It's been well-received on previous occasions, and this weekend was no different.


"Mexican Restaurant White Dipping Sauce," a recipe worked out by me, sampled by Spring Street, and approved of by all.

Friday, January 24, 2025

Meal No. 3787: Pork Chops and Two Sides

With three for dinner this past Wednesday night, as the bitter sub-freezing multi-day misery persisted, I was drawn to a standard meat and two sides. In this case, it was creole-spiced pork chops, cooked to a perfect temp in the sous vide and then pan-seared for a suitable finish. Alongside I had spiced roasted sweet potatoes and roasted herbed asparagus cuts. It was more than sufficient to the appetites that night.

The forecast offered us some hope for relief, but it left its mark in some memorable waking temperature readings. As noted above, Tuesday morning we got down to 16°F; yesterday we were a nearly-balmy 17°F. Whatever precip came through east of us was held in place by this such that I got to stay home Thursday when school was delayed in Alamance-Burlington.


Based on "Roasted Sweet Potatoes," from Chelsea Lords of ChelseasMessyApron.com. [Published 04 March 2019]

Thursday, January 23, 2025

The Birthday Cards Project

If I know your birthday, and I have your address, there is a fair chance that you will find yourself on the receiving end of some birthday card I've lovingly (or giddily) photoshopped and MS Worded into being. In the quiet of the year's end and before work had started up in earnest, that's the project I set my sights on: trying to work up birthday cards for 2025 for the folks on my long-maintained list.

Now, as is my particular bent, here comes the backstory. On some visit to an office supply store like Staples or Office Depot on a long-ago work trip, I chanced to grab a box of Avery notecards suitable for inkjet printers. I thought it'd be a nice way to easily produce some basic Roediger House notecards, using the original pen-and-ink graphic that came to me at the time of the house purchase. I also experimented with using instead some photo I'd snapped as part of daily life, like that shot of Sumner by the fireside, comfy in my old man's chair.

Over time, I began playing a bit with the lay-out and design, every once in a while crafting a special card from an idea that popped into my head. Then I started making an occasional birthday or thank-you card, especially once it seems that manufactured greeting cards had gotten much more expensive than I liked. I toyed with a different format and printable cards, for post cards, as well.

Maybe there are many who still embrace the tradition of holiday cards each December, with their curated address lists hastily updated near year's end; I still love that endeavor and have wanted to maintain the practice. Handwritten correspondence, or dropping in out of the blue, and especially taking note of the birthdays of good and special people all seem to be fading customs, or they've been supplanted by social media and electronic communication and the ease of a text message adorned, perhaps, with some emoji or meme or jumpy gif. I still like the idea of a birthday card.

Other holidays sometimes get swept up into my mania, so perhaps you were in my sights when I made Easter, July Fourth, or Halloween cards to send out. I'm also not above executing other random ideas into cards, whether it's because I found it amusing or to note some significant event or to send love or hugs or encouragement.

Although I have stocked up on those nice perforated Avery notecard sets for printing, I also realized a much more affordable route for my grand schemes was simply buying reams of white cardstock and the "invitation"-sized envelopes that fit them perfectly once cut and folded. As long as I keep my excellent color inkjet printer well-supplied, I guess this card-creation indulgence might continue for the forseeable future.

Wednesday, January 22, 2025

Meal No. 3786: Crispy Chicken Biscuits

The two large biscuits left over from the Sunday night bacon egg and cheese versions worried me into making another unwise menu choice: fried crispy chicken with a special sauce to serve as the central feature of those biscuits, once they were warmed up a bit on Monday night. Out came the skillet, into it went a mess of vegetable shortening, and before you knew it, I was chomping down on tasty chicken filet biscuits as if I'd just come from a drive-thru.


Adapted from "Chick-Fil-A Crispy Chicken Sandwhich [sic]," by Lauren Allen. On TastesBetterFromScratch.com. [Updated 29 January 2023]

Tuesday, January 21, 2025

Meal No. 3785: Bacon Egg & Cheese Biscuits

Last week's experiment with the marvelous new cookbook generously gifted by a fantastic colleague from Georgia brought me to a biscuit recipe that I wanted to try again. That's what drove Sunday night's meal choice, the incredible home-made version of a long-time fast food favorite: bacon egg and cheese biscuits. And oh my! Were those biscuits awesome! By which I mean the biscuits all by themselves were stupendous, but of course loaded up with rectangles of baked scrambled eggs, tasty bacon, and a top and bottom layer of cheese....well, you can see for yourself that as a chef at suppertime that evening, I done good.


"This Is How You Make a F*$%ing Biscuit" (p. 103). From Yellowstone: The Official Dutton Ranch Family Cookbook, by Gabriel "Gator" Guilbeau with Kim Laidlaw. San Rafael: Insight Editions, 2023.

Based on "Baked Scrambled Eggs," from Heather Johnson of TheFoodHussy.com. [Published 09 September 2019]

Monday, January 20, 2025

Winter Deals Its Mean Hand

Yesterday morning's full-bore fog foretold of the coming extended deep-freeze from yet another far-flung artic blast, swooping down across the south, plunging us into blustery chills and miseable cold. But just before 6 am, it was a glorious haunting of Spring Street as the Roediger House stood firm in the face of that brutal promise of winter misery.

Sunday, January 19, 2025

Meal No. 3784: Pappardelle with Homemade Bolognese

Last night's supper was squeezed between two at-home movies on a boys' night, and I made great use of the sous vide to bring out an already-prepared (but stored in the freezer!) batch of homemade bolognese sauce. It spent a couple of hours getting sufficiently warmed up again in the immersion circulator, and meanwhile I set to work on a new recipe for focaccia. This one is noted as the 2025 Recipe of the Year on the King Arthur Baking website, and I grabbed my instructions for it from the January 2025 catalog that came a few days ago. At the last minute, I cooked up pappardelle nests and then we served our plates with a good pile of the pasta along with sizable squares of that high-risen tasty focaccia.


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

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

Saturday, January 18, 2025

Meal No. 3783: Sausage, Onion, and Potato Hash

Last Tuesday, the night before I made a 5 am departure to be gone for three days of work out of town, I had a pound of Italian sausage to use up. With plenty of onions and quite a few Russet potatoes, it came down to an easy skillet favorite: hash. (As I've noted previously: hacher, from the French: "to chop." Hence, our Americanized or Anglicized word "hash," to generally refer to a dish of chopped meat, onions, and potatoes, plus whatever else might suit your fancy.) The potatoes were cubed and oven-roasted with a mix of spices; the diced onions were slow-sautéed to soften and sweeten; the sausage was cooked into a crumbled repose. Then all was brought together to heat through and mix those flavors, and the bowls of bounty satisfied all palates.