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Wednesday, November 19, 2025

Meal No. 3979: Baked Spaghetti

Although we didn’t get to enjoy Gern’s participation in an overdue gathering of the Roediger House regulars, last Sunday’s mealtime still proved a joyful reunion. The travel season this fall had me out of place so much that these occasions have felt too few and so very far between. I reached for an old favorite: baked spaghetti, a recipe I’ve been making for almost 30 years now.

A dish like this seems to improve when it can have a salad to go with it, especially when there is homemade dressing with which to top it. And we have become sort of fond of big bubbly focaccia around here, and the lazy Sunday afternoon gave me plenty of opportunity to indulge its easy but time-spansive prep process.


"Baked Spaghetti," by Margaret Coalson via Stick Coulson, 13 July 1997.

Based loosely on "Thousand Island Dressing," which itself was based on a version from Graybert on GeniusKitchen.com.

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

Tuesday, November 18, 2025

Meal No. 3978: Grilled Bone-In Ribeye

In an eager consumer’s mindset and happy to finally be able to settle in at home for the next two months, my shopping trek last Friday involved a loaded cart of foodstuffs and a tally coming in at just under $200. Among the prize finds was an appealing extra thick bone-in ribeye steak, a surrender to a recent nagging appetite for red meat.

Heavily salted and left to rest in the fridge overnight, I undertook first a multi-flipped slow roasting on the lower-temped side of the grill before shoving it over for the crowning char. This reverse-sear style offers more even cooking, a thicker swath of the medium-rare interior one ought to desire, with all the flavor in that exterior crust formed at the end.

The fullness of this feast was felt with the seductive mound of homemade mashed potatoes, paired so well with the creamy peppercorn sauce. And roasted herbed broccoli, too? Heck yeah to all of that.

Maybe—just maybe—my appetite that night was kicked up by the mid-day task of a full-yard leaf clearance. From the back yard, the rear corner, all along the azaleas on the south side, plus all that had built up on the driveway: it got pushed down to the street for eventual collection by the city. I could definitely feel it in my body that evening but it came with a decent dose of satisfaction to have that chore completed.


With helpful guidance from “How to Grill a Gigantic Rib-Eye Steak,” by J. Kenji López-Alt, Culinary Consultant for SeriousEats.com. [Updated 30 May 2023]

Creamy Peppercorn Sauce adapted from “Steak au Poivre," by Dawn Yanagihara. In Cook's Illustrated, September & October 2001, p. 8-9.

Monday, November 17, 2025

Meal No. 3977: Roasted Spiced Salmon on Caesar-Dressed Greens

After a three-week stretch of mostly being on the road, I was so glad to get settled back into homelife as last week wrapped up. The salmon at my Thruway Harris Teeter was looking thick and gorgeous again, and it was a no-brainer to snag a couple of portions to bring home for Friday night's supper. Fresh salad greens and a reserve of Caesar dressing, plus the usual shake or so of roasted sunflower seeds, all combined into a ballin' bowl of goodness.

Also: I'm trying to make sense of spotting a bluebird couple at very nearly the middle of November. I snagged just a quick photo from my coffee-drinking spot in the early hours of that day; all you can see are their silhouettes, really. It was not even 10 years ago that I even saw a bluebird here, so let's just say this was unexpected and unprecedented on this downtown quarter acre!

Sunday, November 16, 2025

Pecan Pie Upside Down Cake

With a guest expected for dinner Thursday night, I tried out a new recipe I'd recently come across: pecan pie upside down cake. This tasty concoction had a browned butter cinnamon cake round as its base, and a gooey sticky pecan topping above, once it was turned out of its cake pan. I fear my topping ended up rather inelegant but the overall effect of the slice was one of pleasure inducement. It cooked up a bit messy, but it was just the excuse I needed to give the oven a good scrub. And with a no-show guest, there was more left over to enjoy!


"Easy Pecan Pie Upside Down Cake," from Julie Marie Eats. [Published 07 October 2025]

Saturday, November 15, 2025

Meal No. 3976: Cheddar Potato Soup

Although there was a no-show guest on tap for Thursday night, dinner proceeded as planned, albeit a bit later than normal. In the bowls was such a thick cheddar potato soup that it was almost like a cheesy mashed potatoes soup, in part a consequence of its long simmer time while waiting for the absent member of the dinner party! But was it still tasty? Of course!


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

Friday, November 14, 2025

Meal No. 3975: Spiced Chicken Breast + Two Sides

As a very early meal last Sunday before I made the drive down to southeast Georgia for a few days of work, I pounded some chicken breast and gave it a good Northwoods spice treatment, before sliding it onto a baking tray to join a mound of spiced broccoli that I was roasting. A suitable pile of stuffing from the stovetop made it a meat-and-two-sides feast, fully pleasing as a last repast before having to once more leave my beloved home behind.

Thursday, November 13, 2025

Meal No. 3974: Bacon Cheeseburger Soup

With a full day of UNCSA student filming taking over the house last Saturday, I was glad to have stored away in the freezer a batch of bacon cheeseburger soup, brought back to life thanks to the ease of the sous vide immersion circulator. An untaxing supper at the end of a fine day (with an early start!), it was more than all right.


Based on "Bacon Cheeseburger Soup," from Catalina Castravet and Holly Nilsson of SpendwithPennies.com. [Published 01 March 2018]

Wednesday, November 12, 2025

UNCSA Students Bring "Respite" to the RoHo

Once more last Saturday, our incredible Winston-Salem gem—the University of North Carolina School of the Arts—brought buzz and activity to the Roediger House. Under the direction of Mary Margaret St. Clair, director of photography Zach Sbrogna, and producer Sofia Vargas, the student film “Respite” utilized the North Parlour, our (future) library upstairs, and the front porch for some scene locations, representing a nursing home.

With a 6 am start time, in they came loaded with equipment and costumes, cables and tech bags, cameras and lights, and satchels of foodstuffs to keep everybody fed and energized and happy. The earliest arrivers began to fill up the kitchen area even before the earliest rays of morning light had appeared.

A collection of local actors set up camp around the kitchen table, the cinematography crew took over the dining room, the keys and monitors set up in the South Parlour, the lighting team spread across the front porch, and every available nook and cranny was pressed into useful service according to the need.

The east-facing position of the house was essential to the script’s call for morning light, but the technical prowess of the crew mastered and harnessed it to their elegant designs.

With the ever-present professionalism that characterizes all of the School of Filmmaking students I’ve witnessed, and boosted by their kindness and respect and esprit de corps, this latest production was a joyful endeavor to behold.

Leadership is respected and respectful, crew members are orderly and responsive, and problems are solved collaboratively. Those with greater knowledge or experience are also ever mindful of how to share that with younger crew members, a pass-it-on and share-the-wealth mentality that simultaneously suits the immediate desire for this film to be a success.

“I know it’s not in your job description…” said the producer to one crew member, and the immediate response was: “I’ll do anything you need me to do!” And that might be followed by “Thank you so much; I appreciate you!” That’s one of the things I love most, out of all the things I love, about seeing these amazing students developing and demonstrating their craft and excellence.

While this was not as large a crew as was here for the two big films last year ("The Last Time I Saw You" and "Beaks Bloody"), there was still plenty to observe and to appreciate. I continue to be so very impressed with the quality and care and dedication and smarts of these emerging creatives and film professionals. And they are also just so doggone nice. While it feels sometimes like the world around us is burning and decaying, I’ll take every shot and boost of seeing what this diverse collective of very fine people brings into the Roediger House with each film project.

Over the last 12 months, this is now the 7th UNCSA student film to use the Roediger House for some or all of its location shots. In my own tiny way, I want these students to have every opportunity to develop and refine their craft, and I am thrilled that they feel like this is where some of that can happen. They will go on to become part of amazing films and videos, create eye-catching commercials, turn theatre sets into gorgeous designs, and perhaps one day themselves become teachers of the arts. They come here from all over, make an impressive splash while they are here, invest deeply in the opportunities and friendships and collaborations, and then take flight.

To briefly alight at the Roediger House on their way to future things, brighter lights, and bigger cities? This is a thing to be celebrated.

Previous UNCSA Production: "Babyface"

Next UNCSA Production: "Kranky Franky"

Tuesday, November 11, 2025

Sweet Milk Vanilla Ice Cream with Hot Fudge Sauce

An indulgent dessert was the focus of my activities in the middle of last week, and it was a happy treat to return home to after a couple of days on the road to Virginia. I got to end my evening with a rewarding bowl of sweet milk vanilla ice cream, topped with hot fudge sauce, all made right here at home and always better than anything storebought!


Adapted from "Hot Fudge Sauce," a recipe shared with me by former neighbor Jessica Atkinson.

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

Monday, November 10, 2025

Meal No. 3973: Roasted Broccoli-Cheddar Soup

Last Tuesday was my one weeknight to make dinner, thanks to an unexpected two-day reprieve from what was originally planned as a full week working in Virginia. But I do love being at home and the fall weather put me in a mood for soup. Roasted broccoli-cheddar soup, in fact, which was thick and creamy and absolutely delicious. While the recipe (noted below) was my launching pad, I confess that I don't refer to it anymore when I'm making it, and yep: it comes out just a little different each time. Last week's pot was as good as any I've made thus far!

In anticipation of the weekend of filming by students from the UNC School of the Arts, some of the crew were here doing preliminary set-up and staging late Tuesday afternoon. The big task was the prop desk that had to be carried upstairs for an office scene; otherwise, it was mostly staging and decorating the North Parlour for the other scene that will be shot here at the house.

We can also count on a collection of production crew members, the director, the cinematographer, the producer, and several faculty to conduct a location or tech scout ahead of the actual filming, which is the occasion for these final two pictures.


Based on "Panera Broccoli Cheese Soup," by ChefNini and posted to GeniusKitchen.com.

Sunday, November 9, 2025

Mid-Day Banana Bread

The off-year election day found me back at home from what was supposed to be a full week up in Virginia. But one of the schools needed to postpone and it gave me a chance to run back to Winston for two nights. So last Tuesday morning I put some ripe bananas to work for a couple of prized loaves of banana bread, which served as a sizable mid-day snack before I turned my attention to chores and errands.


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

Saturday, November 8, 2025

Meal No. 3972: Roasted Salmon Caesar Salad

It’s been forever since I saw salmon at $8.99 a pound at my customary Harris Teeter, so of course that’s what I had to spice and roast Saturday a week ago. The usual debate raged between heading down the salad path versus making it into a platter with an unseemly and indulgent pile of roasted broccoli. Salad with Caesar dressing won this round.

As November commenced that next morning, it did so with Autumn’s first plunge into the upper 30s. The still and quiet in the predawn hours of my early rising made the chill more present, and reading with coffee left me with frosted-feeling fingers. But the day unfurled itself into the ongoing delight and contentment that this marvelous old manse promises and delivers.


Based on "Easy Lemon Caesar Salad Dressing," by Kim Hardesty of lowcarbmaven.com.

Friday, November 7, 2025

Meal No. 3971: Soy Sauce Ramen Noodles

Thanks to the exciting arrival of a new grandbaby, Cristina’s regular housecleaning rotation got thrown off and we were both a little surprised when she arrived ready to tackle the premises mid-day on Halloween, which was supposed to be her “off” week. There was a quick scramble to get things put away so that she could get started, but since she came solo this time it made for a long afternoon for her, ending just after 5:30 pm. Now that I’ve brought soy sauce ramen noodles into the ready shed for quick suppers that still satisfy, that’s how I nonetheless put dinner into bowls by 6 pm, only to see them emptied out by 6:06 pm. The blog shows that it was only two meals back that I’d last made this but, in real time, that was actually a week ago.

Sandwiched between two work trips to Stafford County, Virginia, it was nonetheless a weekend packed with pleasant moments and endeavors. On my 23rd Halloween in the Roediger House, the holiday had the courtesy to show up on a Friday night, with only enough briskness in the air so that costumed children were in a properly-staged scene. Since this street is immediately adjacent to downtown, rather than in a well-trod residential neighborhood, I had but one trick-or treater, cute as a button, who braved the steps and rang the bell. This might be only the fifth time that I had trick-or-treaters at all and I’m glad it was a rare occasion when I actually had candy to give out!


Based on "Viral Ramen Noodles," from Brian Gerwig [NC]. Instagram Profile: g_bque. [Posted 15 May 2024]

Thursday, November 6, 2025

Meal No. 3970: Bacon, Caramelized Onion, and Gruyère Quiche

When the time came to prepare one final meal before I packed and hit the road for the week, back on the final Sunday of October, the choice was a bacon, caramelized onion, and Gruyère quiche. It's a quick fix and a tasty outcome, and I had an abundance of fresh fruit to go with it. The flavors were not only on point, but it also had a near-perfect consistency.


Recipe based on "Bacon and Caramelized Onion Quiche," from Mountain Mama Cooks.

Wednesday, November 5, 2025

Meal No. 3969: Soy Sauce Ramen Noodles

As I wrapped up a week at home near the end of October, the dinner hour rolled around on Saturday the 25th, and me with no plan. But the new recipe find for simple soy-sauced ramen noodles came to mind and was a cinch to put together. Every last bit and portion in the supper bowls got cleaned up and out, leaving all bellies satisfied and sated.


Based on "Viral Ramen Noodles," from Brian Gerwig [NC]. Instagram Profile: g_bque. [Posted 15 May 2024]

Tuesday, November 4, 2025

A Respite with Lemon Sugar Cookies

As a small contingent of film students from the University of North Carolina School of the Arts was here on the final Saturday afternoon of October, taking shots for storyboarding of an upcoming film that will be partially shot here, I got busy in the kitchen to make a batch of lemon sugar cookies. As they emerged from the oven, I alerted the students that we had a small problem for them to help us with: too many lemon sugar cookies. They were willing to lend a hand.


"Lemon Sugar Cookies," from Melissa Stadler of ModernHoney.com. [Published 21 March 2016 / Updated 06 September 2018]

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.

Sunday, November 2, 2025

Meal No. 3968: Chicken Salad Melts

The meal Friday a week ago was built on the remaining half of the whole chicken I'd cooked a couple of days before: chicken salad melts. Using my own mix of spices and herbs and mix-ins, the well-dressed diced chicken came together into a tasty salad that was heavily piled upon brioche buns and then topped with American cheese slices. A brief spell in the oven gave it just the right measure of melting, and diced tomato made the plate suitably populated. There were no clean plates, though, by the end of dinner, because this was all too good but also all too much.


Based on "Chicken Salad Melt," a Roediger House original recipe.

Saturday, November 1, 2025

Meal No. 3967: Salads Topped with Spiced Chicken

Enough salad greens remained in the container to go with enough remaining homemade Thousand Island dressing, which all made a terrific bed for enough of the remaining diced tomato, back on a breezy and chilly October 23rd...so it was a salad supper. The sous vide offered up prepped spiced chicken breasts that had been stored in the freezer, and hearty appetites dug in with a measure of ferocity once it was all prepped and bowled and served at the dinner table.

Earlier that day, some of the production crew for an upcoming UNC School of the Arts film spent some time looking at blocking and taking photos to help with the very detailed storyboarding to be developed to maximize organization of shots within the production schedule.

Late that afternoon, a former neighbor who is very involved with The Dwelling Winston-Salem had stopped by to invite me to the latest Voices from the Dwelling performance, the product of a partnership with Authoring Action. Dinner was sped up so that I could report on time at 7 pm, where the heartbreaking and uplifting stories of various women were shared, very much from the heart. Marie, shown above, is the reason we now have the marvelous Scarlett O'Hellyeah in the family brood.