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Wednesday, February 19, 2025

A Stubborn Winter and Roaring Fire No. 97

A good night's sleep upstairs (where it's warm!) brought me into the pre-dawn awakening of this past Saturday morning. The happy routines of beginning another day here had the customary benefit of piping hot coffee in a giant mug, itself a bit soothing while the downstairs barely registered 60°F and the HVAC system gasped and whimpered. With rain approaching by 9 am, and the sour grey hanging over us, I knew it was time to get a roaring fire underway in the kitchen fireplace. I'd set myself up for a rolling agenda of tasks on my laptop, and the morning proved enormously productive. Some email correspondence, declining with regret a wedding invite (but choosing a nice gift from the registry!), prepping invoices for recent work I've done, cleaning up some folders on my laptop, organizing recent observation notes, and even a small bit of writing: the morning passed quickly and I enjoyed those small gestures of accomplishment!

The students from the University of North Carolina School of the Arts finished the last of their clean-up and reset, as well as the small patch jobs in the dining room, on Valentine's Day afternoon. They really did leave things as they'd found them, and the house was restored to its condition as if they'd never been here. I love what it says about this city that so many people gladly open up their homes and businesses to these student productions, and it is clear that the students and the faculty and staff at UNCSA exhibit enormous care and consideration in maintaining good will and good reputations wherever they undertake these film projects. I think it's great fun and marvelously educational to see it all play out, and I'm also glad for the added benefit that preparing spaces for them makes me tackle long-overdue cleaning and organizing of rooms and cabinets that have been neglected.

Tuesday, February 18, 2025

Meal No. 3802: Million Dollar Chicken Spaghetti

I have no idea how long it's been since I actually went to the grocery store. Actually, typing that propelled me to look it up, and I haven't shopped at Harris Teeter since January 20 (I'm drafting this on February 14). But I finally made my way to Costco last Thursday for a huge restocking shopping trip, and that let me also come home with a rotisserie chicken. Ah, but what to do with it! I decided it was a night for million dollar chicken spaghetti, using a new recipe, and I'm not sure it was the best choice.

Too much goop, too expansive an ingredients list, and it overwhelmed instead of melding...but the evening was saved by the latest batch of incredible big bubbly focaccia, which was stupendous.

We enjoyed some bright sunshine that day, even though it remained cool. I quietly celebrated the first sighting of tulips pushing up from the winter ground, as noted above. Spring can't get here fast enough for me, and while we're not supposed to wish our lives away, looking ahead to better weather also means that more of the misery of the Trump Administration will also have passed.

The downstairs has been switching between being chilly and being up to temp, while the downstairs HVAC system's final few days of "service" were playing out. Before Trump tariffs drive the cost of a new HVAC system up even beyond the crazy cost I'm having to pay, I knew I'd better bite that bullet. The HVAC install manager was here that Thursday afternoon to take measurements and, once he left, I found my way to the third floor so that I could take Sumner's place in the huge window facing west and soak up the warmth of that mid-February sun.


"Million Dollar Chicken Spaghetti," from Nichole Clevenger of The Salty Marshmallow. [Published 10 October 2017 / Updated 08 September 2021]

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

Monday, February 17, 2025

Meal No. 3801: Pulled Pork Sheet Pan Nachos

This past Thursday it was very nice to have Kristen and Mookie back over for a visit and some dinner grub. The household has stayed rather active and I was again caught a bit short when the time to prep things rolled around. Fortunately, with wonderful Mexican street taco pulled pork tucked away in the freezer, and a sous vide immersion circulator to bring it back to life, I was able to throw together a pretty awesome sheet pan of pulled pork nachos in no time. And they were freakin' delicious.


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

Sunday, February 16, 2025

Meal No. 3800: Deep Dish Bacon Onion & Cheddar Pizza

Tuesday's drear and chill were utterly depressing. Pizza made me feel better. Especially because the dough had undergone a multi-day cold ferment which brought out a marvelous level of flavor that I don't always get to achieve. With pizza sauce already made a while back and vacuum-sealed to store in the freezer, it was a cinch to bring back to life with the sous vide immersion circulator. I haven't been to the grocery store in a surprisingly long while, but with what I had on hand I was able to serve up bacon onion cheddar deep dish skillet pizza. It was good.

It was also perfectly wonderful as leftovers the following evening, along with a very tasty salad left behind as extras for the film crew's craft service over the weekend. That's where I was extra glad to have homemade Thousand Island dressing at the ready.

Perhaps you're thinking, as I head into another topic within this post: replace the damn thing already. But yes: Tuesday morning I was greeted with a non-functioning downstairs HVAC system again. We tried the multiple resets of it and never got it going. So Wednesday I called Webb and of course it started right up for the technician.

And let's throw in for good measure this snap of Sumner in the kitchen after his dinner:


Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 30 March 2023]

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

Thousand Island Dressing was an adaptation of "Beef & Cheddar Melts Sauce," a Roediger House creation.

Saturday, February 15, 2025

Snackables for the UNCSA Film Students

It took me until the third day of filming last weekend to get some goodies put together to offer up to the students from the University of North Carolina School of the Arts. To make up for my shortcomings, I had some lemon cake ready to share as they started their day here on Monday, as the terrible grey and chill offered a stark and forbidding contrast to the previous day's sunshine and warmth.

Following the lunch break, there were a couple of platters of homemade chocolate fudge—one with walnuts and one without. That comes from a treasured recipe long enjoyed within the Jones family, whose secrets remain closely held.


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

Friday, February 14, 2025

Beaks Bloody Comes to the Roediger House

Back in November, it proved to be a most marvelous experience to serve as the filming location for The Last Peaceful Year, a Fourth Year production by students from the University of North Carolina School of the Arts.

When a Third Year team asked to film here as well, it was an easy “yes.” In the grey chill of an early February weekend, starting around 6:30 am, the house began to fill up with these remarkable young people, full of their dedicated energy, inspiring in their devotion to art and craft, cooperative and careful and efficient and delightful.

Here would be staged the setting for Beaks Bloody. The dining room was transformed into a study, suitable for the unfolding story centered on the reading of a last will and testament, with most unexpected results.

With inspiration from, and in homage to, the unconventional and the grotesque, styled to be a bit avant-garde and boosted with a suitable dose of body horror, this tale of obsession and transformation will be a wonder to behold when it premieres later in the spring.

Speaking of transformation, that’s what the Roediger House underwent as it welcomed the buzz and hum of activity, the enthusiasm of emerging professionals, the expansive array of equipment and materials and cables and set decoration, and the marvel of seeing it all put together so that it would all come together.

It’s appropriate that these endeavors are referred to as productions. It is awesome to see what talent can produce.

The necessary hierarchy of key positions is central to the organization and there is respect and responsiveness and an ever-present decorum. Company members have a sixth sense or a third eye for even the barest hint or whiff of issues to be resolved, given how speedy is their figurative leap into problem-solving stance.

Not as busy-bodies or others-minders, at all: just symbiotic well-tuned cogs in the many gears of the endeavor, a splendid manifestation of the harmonious balance of division of labor, specialization, expertise, and corporate ownership of the overall mission.

The foresight and depth of planning means that so much is accomplished in this incredibly condensed weekend window. But it is also real life, and something unforeseen can still emerge to gum up the works.

There is no shouting; there are no heated debates. There is instead the calm maturity of dedicated professionals who quickly problem-solve, adjust, reset, adapt...and occasionally just figure out how to go with the flow of the universe’s occasional infinite jests.

In what seems to me a reflection of the wise design of this program, older students were here to be very present and attuned mentors, but they do not interfere with the actual crew members’ creative decisions.

What you (over)hear instead is a Second Year saying: “Hey, would you teach me how to…?” and “I tried this several ways and couldn’t get the effect; what could I do instead?”

The students I saw are open to the wise counsel always perched in striking distance, even though it can be impressive just to watch them as they seem already very good at this.

I think back to sitting close by, focused on my laptop, when the third-year who is directing the film sat down at the kitchen table with one of the actors, a seasoned veteran, who’d gotten tangled up by a certain set of lines.

The student director was so kind and supportive and invested in the actor’s success with the performance, working diligently to encourage and adapt the wording so that it felt more natural to the person as that character. It was genuine, generous, and respectful. And it was effective. When they did another take on that particular scene, I think they walked away excited about the punch it packed.

In the hour after the production wrapped, you could see that problem-solving, careful figuring, and teamwork in glorious relief, as the set design, art, and grip staff figured out how to return the two bookcases to the second floor.

Wise trial and error, clear directions, patience, and unity of action governed their joint efforts, with great success in short order.

And I celebrate as well the overheard gems at day’s end, and perhaps if the students noticed me they thought I was texting, but I was using my phone to capture what they were saying to one another:

“You ran a good set.”
“You did a beautiful job.”
“Did I listen to you?”
“Those shots were simply amazing.”
Plus: “Thank you” and “You were awesome” from many a one to many another.

My own vocational work is driven by what happens in K-12 classrooms with kids but I am always dealing with the adults who teach in or lead those schools. These emerging film professionals are neither trite nor gimmicky about praise for their fellow artists. They speak truths and they celebrate and they encourage and they build up—and their eyes are ever on the prize because they are devoted to creation and not destruction.

The common purpose, kindness, professionalism, consideration, collaboration, and support—even in the more fraught moments of filming—would all be a model I’d love to expose my usual audience to!

Previous UNCSA Production: "The Last Time I Saw You"

Next UNCSA Production: "Yes, And"

Thursday, February 13, 2025

Meal No. 3799: Beef & Broccoli Stirfry

As last weekend's filming event unfolded at the Roediger House, the sous vide was again my faithful friend in helping prepare the centerpiece protein for the Sunday night meal, once the crew wrapped up the location shoot for the day. Prepped beef tenderloins were pulled from the freezer and dropped into the immersion circulator mid-day; broccoli florets were cut to size and then given an initial roast in the oven; the stirfry sauce was quietly whipped up between takes in the nearby dining room. Once the house was free and clear, this is what I served up in our bowls: beef and broccoli stirfry over the rest of the previous evening's rice.

As I publish this on the following Thursday morning, after yesterday's all-day rain and mid-30s, I see in the still-dark at the end of night that the rain may finally have trickled out. At least for now. The weather ride this last week, and also in the days still to come, is disconcertingly wild. I wish I'd been able to be out in it more last Saturday, for instance, when it was so warm and sunny. The official report says we hit 69°F, and then yesterday it was only a high of 36°F. Please, spring: come forth!


Quick adaptation based on "Beef and Broccoli (30 Minutes!)," by Natasha Bull of Salt and Lavender. [Published 16 August 2022 / Updated 03 September 2024]

Wednesday, February 12, 2025

Meal No. 3798: Not So Cajun Chicken

With last weekend's student film production taking place at the house, I figured the sous vide immersion circulator plus the rice cooker could help me with uncertain timing of dinner, ease of preparation, and a quiet process for cooking. I'd spiced and diced chicken breasts a while back, which were vacuum-sealed and stored in the freezer. Those went in mid-afternoon, and later I fired up the rice cooker, and once the first day of shooting ended that Saturday evening, I finished that chicken off in the skillet with more spice and the sauce I'd also already prepared. It came together beautifully so that into our bowls I could put the much-loved not so cajun chicken, showing up here relatively quickly after only a two-week hiatus.


"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.

Tuesday, February 11, 2025

Meal No. 3797: Pork Chops and Two Sides

Last Friday was full and varied, with a full-bore (in a good way!) four-hour session with local coaches and directors all morning; the pest control folks were here early afternoon; I had a regular servicing appointment for the still-new Camry; the UNCSA School of Filmmaking students were in and out through the afternoon and into the evening; and there was company for dinner. The sous vide for prepped pork chops and the long roast of the spiced vegetables helped me bring it all together even with all that, and it was a fine evening meal. On this occasion, I was using up a couple of sweet potatoes and the remaining head of cauliflower from a recent sale. Not a lot of color on the plate but plenty of flavor for the palate.

Monday, February 10, 2025

DoubleTree-Style Chocolate Chip Cookies

Last Thursday night, a set crew was here in anticipation of the weekend's filming for a student production from the University of North Carolina School of the Arts. I thought they looked like they needed cookies. To meet the moment, the marvelous DoubleTree Hotel-inspired chocolate chip and walnut cookie rose to the top of my list, and that's what came out of the oven hot and fresh. This time I mixed in some espresso chocolate chips for a compelling variation. Of course, the household also partook, because they're too good to give all of 'em away.


"DoubleTree Hotel's Chocolate Chip Cookies," by Ayşegül Sanford and her blog, Foolproof Living. [Published December 29, 2013 / Updated 07 December 2020] Official DoubleTree recipe from Hilton.com was released to the public on 09 April 2020.

Sunday, February 9, 2025

Meal No. 3796: Spaghetti with Homemade Meat Sauce

By getting home earlier than expected from Vance County last Tuesday, I was able to get a jump on prepping the Wednesday evening meal for three. Homemade spaghetti meat sauce, with plenty of ground beef, boosted with red wine, fully flavored with herbs and add-ins: what comes in a jar is so far removed from this goodness. There was in play a double bonus: the extended time overnight for the flavors to meld; and the ease of making dinner when I had spent the day working down in Sampson County. It was simple and hearty, over steaming spaghetti, and adorned with a few good shakes of grated parmesan cheese.

Then, on Wednesday, I managed to get home eary again, this time from Sampson County. Temptation overtook me without carefully doing the math, and I thought I'd throw together a pan of dinner rolls in hopes I wouldn't be too late with dinner as a result. Alas, even with rushing them a bit, they still did not have time to fully proof and were a bit dense. The flavor came through still, and I hope to give these another shot when I'm not feeling rushed.


"Our Favorite Homemade Spaghetti Meat Sauce," from Joanne Gallagher of InspiredTaste.net. [Published 16 January 2020]

"The Best Sweet Yeast Roll Dough I Have Ever Found," from Kathie Carr of North Liberty, Indiana. Found on JustAPinch.com

Saturday, February 8, 2025

Meal No. 3795: Chicago Deep-Dish Skillet Pizza

If you let enough time get away from you, it might allow multiple weeks to pass without returning to a straightforward and rewarding approach to deep-dish pizza. I tried to remedy that last Monday evening, my final free day at home before heading into a full set of workdays. (After today, in fact, we'll roll right over into the latest welcome invasion of film students from the University of North Carolina School of the Arts here in Winston-Salem, as they come for filming here this weekend.) The ease of dough preparation, with a few minutes' effort before bedtime Sunday night, depends on time to do the work, as the slow rise occurs over not quite 24 hours and the future crust is infused with all the best flavors from fermentation factors. A little more kneading and a final rest for spreading in the skillet occurs a few hours before the ultimate cooking; a mere 20 minutes before the dinner hour is when the toppings are added and the 550°F writes its magical final chapter.


Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 30 March 2023]

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