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Friday, September 8, 2023

Meal No. 3430: Chicken Fried Rice

Cooler and still very little sun on the penultimate day of August, I spent too much of that Wednesday afternoon with a bit of gnawing hunger, and into my head popped the idea of a nice dish of chicken fried rice. It's been five years since I last made it, so we can say it was quite overdue. And it was pretty delightful, really, full of great flavor and more than satisfying. I had to scoop up a few more forkfuls from the wok after dinner and before clean-up because I could just not get enough of it!


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]

Thursday, September 7, 2023

Meal No. 3429: Liège Waffles

My goodness, was it already time for waffles so soon after I'd just made them? Why yes it was, or at least that was the operative answer on the final Tuesday evening of August. This time, though, it occurred to me that I ought to try out those Swedish pearl sugar-infused yeasted Belgian waffles known as Liège waffles, which I'd made once before just over 15 months (and over 400 meals!) ago. With time to rise in a warm spot, this enriched dough creates quite the confection, tasty in the eating but then heavy in the belly!


"Liège Waffles," from Nicole Rufus of TheKitchn.com. [Published 10 November 2021]

Wednesday, September 6, 2023

Red Velvet Cheesecake

After botching one pie on the final weekend of August, I was left with a whole extra chocolate/vanilla cookie crust, formed and baked in a regular pie dish. I dove into my cheesecakes recipe notebook, settling on a red velvet version that I could pare down by one-third to fit the available space. (The filling was just the right amount, in fact!) I baked it to what seemed like the right degree of doneness on that Sunday afternoon; then, on Monday, I whipped up the sweetened cream cheese topping so that it could serve as dessert on August's final Monday evening.

While I definitely dig red velvet creations, and have a wonderfully varied track record of them (ice cream, layer cake, sheet cake, pound cake, cinnamon rolls, cookies, pots de crème, and frosted sugar cookies), this was just the second time I've made a red velvet cheesecake...and first time with this specific recipe.


"Red Velvet Cheesecake," by Karen Dively (Chapin, South Carolina). Published online by Taste of Home. [Updated 28 July 2023]

Tuesday, September 5, 2023

Meal No. 3428: Chicken with Coronation Sauce

When dinnertime rolled around on the final Monday evening of August, I'd left myself only about an hour to pull it together but that helped me to tighten up the decision-making. Since it's been about five months since the house favorite of chicken with coronation sauce was made, that helped me fall into action with purpose and determination. Served over fresh-steamed rice, and still too large a portion, it was so good yet again.


"Coronation Sauce for Chicken," from 400 Sauces, by Catherine Atkinson, Christine France, and Maggie Mayhew. Hermes House (2006, 2008), p. 155. Recipe is a variation on "Coronation Chicken," created by Constance Spry and Rosemary Hume for the 1953 Coronation of Queen Elizabeth II.

Monday, September 4, 2023

Chocolate Pudding Pie

If I had followed the recipe properly, this post would be describing the glorious chocolate cream pie recipe from Emeril Lagasse's time at the Food Network. Alas, I overlooked a crucial step and left out the folding of sweetened whipped cream, so instead we basically enjoyed a deeply-chocolatey pudding pie in a chocolate and vanilla cookie crust. Once I realized I'd made an error that could not be rectified, a threw up my hands and left it be, in high hopes we'd still think it was a decent pie. As the dessert Saturday night a week ago, it was reasonable enough. The lingering disappointment I still felt was surely due to entrenched memories of the better result when the whipped cream is folded in, and a light airy sweet chocolate cream pie sits enticingly on the dessert fork.


A mistake-laden bastardization of "Emeril's Chocolate Cream Pie," by Emeril Lagasse (2007). Featured on The FoodNetwork.com website.

Sunday, September 3, 2023

Meal No. 3427: Bacon Egg & Cheese Sandwiches

With bacon too much on my mind on the final Saturday of August, I felt sure the dinner plan would have to somehow feature it when there were three of us at the table. Once I'd gotten two packages fried up in the electric skillet, the plan that then took shape was to serve bacon, egg, and cheese sandwiches on brioche buns. The simple step of whipping up eggs with seasonings, a bit of heavy cream, and some swiss and Gruyère cheese, to spread thinly in a baking sheet suitable for shaped cutting (once baked!) to adorn the piled goodness, helped all of this come together quite easily. Two sandwiches on our plates might have been too much, but the compensation could reside in whether they were also too good.


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

Saturday, September 2, 2023

Meal No. 3426: Lamb and Mushroom Meat Loaf

A dish that was once perhaps too popular and much loved here has been brought back after a two-and-a-half year hiatus: lamb and mushroom meat loaf, based on a recipe from the very popular Tupelo Honey Cafe in Asheville. [Interestingly, we have just passed the 10th anniversary of the first time I made the THC lamb meat loaf!] Thursday a week ago was the most recent occasion, because dear friends Amy and Gern were over for supper and I do believe this is one of the dishes they are fond of. To me, the natural and best-suited accompaniment is also from Tupelo Honey Cafe: smashed sweet potatoes. And I always am happy to have some roasted broccoli florets. The extra touch on the menu, though, was a pan of maple buttermilk dinner rolls which were pillowy soft and tasty as heck.


"Lamb and Multi-Mushroom Meatloaf" (p. 150) and "Smashed Sweet Potatoes" (p. 128), in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing (2011).

Maple Buttermilk Bread based on "Soft and Sweet Buttermilk Honey Bread," by Beth Kirby of The Local Milk blog. [Published 09 April 2014]

Friday, September 1, 2023

Better Than Grandma's Buttermilk Chess Pie

Events combine and I act regularly in response to that alchemy. In my fridge Wednesday of last week was a lovingly hand-crafted all-butter pie crust, waiting to be rolled out and shaped to a deep dish; also sat buttermilk nearing the end of its shelf-life. Once Google worked its search metrics and algorithms, I found myself landing on a much-utilized and frequently-consulted website: TheKitchn.com. And there I found a worthy new recipe to try out to handle this mixed set of immediate demands, leading to a buttermilk chess pie for that night's dessert. It was tall and creamy, and that crust was a suitable container for this not-too-sweet goodness. The last appearance of a straight-up buttermilk version of chess pie here, by the way, was the very beginning of the pandemic shutdown in March 2020.


"How To Make Better-than-Grandma’s Buttermilk Chess Pie," by Meghan Splawn of TheKitchn.com. [Updated 20 July 2023]

"All-Butter Pie Crust," from King Arthur Test Kitchen of King Arthur Baking. See also "Butter vs. Shortening: The Great Pie Crust Bake-Off," by PJ Hamel of King Arthur Baking. [Published 23 November 2013]

Thursday, August 31, 2023

Meal No. 3425: Vanilla Buttermilk Waffles

Every once in a while, waffles are worthy. That's not meant to suggest it is a rare worthiness, because clearly the frequency of their appearance on the menu at the Roediger House is disconnected from how good or awesome they are. The bottom line is that I ought to make waffles more often. On Wednesday of last week, one day in advance of National Waffle Day, I returned to Stella Parks's approach to these dandy treats, with the tasty enhancement of both vanilla and buttermilk, and a thoughtful approach to try to achieve a light and airy interior and a crispy appealing crust. I like her ideas and guidance for a range of foodstuffs and treats, and she came through once again where this breakfast-for-dinner endeavor was concerned.


"Buttermilk Vanilla Waffles," by Stella Parks: BraveTart. Editor Emeritus and former Pastry Wizard of SeriousEats.com. [Updated 07 May 2020]

Wednesday, August 30, 2023

Cinnamon Scones for a Mid-Week Treat

My memory on this ain't so great, but I seem to recall that, back in my days on faculty at Wake Forest University, I tried a time or two to make scones to take in to go along with my regular coffee pot offering to start a normal day on campus. Perhaps I made scones a time or two here at the house, in my first few years here. But scones have by no means been regular. With the beginning of the blog in 2008 to document the first huge renovation and construction project on the house, there has been exactly one appearance, to mixed success, of any scone recipe: Irish cream scones, in 2010. It was long past time to roll that scone stone and see if it made it downhill, and that was my mid-day experiment at the mid-week point of last week. And it was a baking victory, mind you! I wolfed down two (plus a half!) in quick succession.

Alas, I'll note with displeasure and a marked lack of surprise that the butler's pantry drawer with the cinnamon bits had an even more attractive tempting item in it: maple bits...which apparently drew in the affections of a mouse, most likely. Guess I'll be needing to set out a trap for the little rascal!


"Amazing Cinnamon Chip Scones," from Mel Gunnell of Mel's Kitchen Cafe. [Published 25 April 2016]

Tuesday, August 29, 2023

Meal No. 3424: Hamburger Supreme

Given that it had been nearly a year since I last made it, the compelling image of a big ol' plate of hamburger supreme was too much to resist last Tuesday evening. This easy dish that offers up hearty deliciousness once it's baked and rested has been in the Jones family cooking rotation for almost 50 years now. I've made it for so many people all the way back to my grad student days at Wake Forest in the late 1980s (and one summer, while housesitting, always accompanied by the Ennio Morricone soundtrack to The Mission). While it ain't great on my waistline, I was so ready for it anyway and lapped up every bit and morsel that evening.

By the way, I'd done the prep dishes clean-up and was waiting while this casserole baked, and I pulled up The Mission on YouTube, finding an incredible performance conducted by Morricone himself. Well worth a watch and listen.


"Hamburger Supreme," from the late Mrs. John T. (Glynn) Johnson of Buies Creek, North Carolina.

Monday, August 28, 2023

Meal No. 3423: Bistro Pizza, Round Three

A final portion of homemade cracker-style pizza crust was resting in the fridge from the batch I made the week before, and it was ideal for last Monday evening's meal. The last bit of homemade New York-style pizza sauce served as the base, to which I added fresh sliced basil, grated parmesan and shredded cheddar cheeses, and slices of fresh mozzarella. It baked up big and that cheese spread about, but it was also very tasty pizza. My newfound obsession with making pizza at home continues...

Sunday, August 27, 2023

City Cicadas and Their August Activity

On the final trek out for Sumner’s pre-bedtime business last Sunday night, when I was going to grab the recycling cart to roll to the curb, a slice of nature’s life cycle stayed my hand.

Under the bin’s rim was an adult cicada easing his way out of the nymph exoskeleton. As best I could with as steady a hand as could be managed, I captured stages of this progression revealed in this perfect moment.

These fascinating residents I share this property with were the topic of a recent blog post, of course, but I'm not done talking about them. I’ll punctuate this blog post with those more recent images while I once again drone on at great length about my happy obsession with cicadas.

As to this specific chronicle, the cicada was mostly but not completely emerged from the nymph exoskeleton.

Its wings were still shriveled and almost like the small side fins of a fish.

As I watched and photographed, it pulled its hind end (tergiter? ovipositor? excretory ducts?) from the shell of its former self and stretched that tapered end of its abdomen.

As one who loves and relishes summer, it also makes me love summer’s singing cicada soundtrack. As a downtown dweller surrounded by pavement and bustle, the glimpses of wildlife that catch my eye are amplified and, perhaps, glorified, and I get a little giddy about what otherwise is commonplace and unremarkable.

But one might argue that to be incurious is also to be unserious. I do not hanker to become entomologically expert, and I’ll risk the dangers of gaining small knowledge marred by greater gaps.

In short order, this adult cicada was sporting more fully-formed wings, striking in their architecture and veined finery.

The hemolymph coursed its way to bring structure and utility so that they might be not only eerie and glorious but functional as well.

I also spotted at least one nymph, seemingly in search of his purchased perch to secure the exoskeleton so that the adult within might emerge.

Along the rear property wall, where I allow the accumulation of outdoor materials and tools and such to become an entrenched eyesore, something had really caught Sumner’s nighttime attentions a few days earlier.

What I’ve since pieced together, slowly, is that he had sniffed out and spotted the emergence of those nymphs, pushing up from amongst those tree roots, and heading off for their molting perches nearby.

And last Monday morning, that adult cicada I had watched emerge from his nymph exoskeleton remained next to the exuvium:

As the morning wore on, I found another brand-new adult, resting on the sidewall of a truck tire and preparing for his remaining short existence in the glorious pursuit of copulatory grandeur.

And on Friday afternoon, I saw evidence that another cohort of nymphs must've emerged near the back wall because suddenly an unused bike rack was covered with their shed exoskeletons, in surprising number:

The night after this drafted blog entry was published, I chanced to spy yet another nighttime nymph moving slowly across the driveway, so I bent down to grab the following photo.

The morning after this was published, I was happy to find 12 exoskeletons...a sign of another huge night of adulthood emergence for more of my homegrown brood. The entire collection over the last week is captured in this cup:

At the same time, I was sad at finding dead and dying adult cicadas on the driveway, as we approached the end of the week, I was still pleased at the mating calls coming from the trees near the house.

In May 2021, a work trip to DC coincided with the emergence of Brood X, when millions of 17-Year Cicadas emerged from their underground domiciles, molted, mated, and then died. Here are a few pictures I captured then:

Ten years before that, I was in Battiest, Oklahoma, for another summer emergence, at a time when the ear-splitting cacophony of male maters was the grandest I’ve ever been present for. Piles of nymph exoskeletons littered the yard.

There was even a doubled-exoskeleton rarity.

I’ve noted the relative quiet here in Winston-Salem this summer—many evenings have remained all too songless—but I’ll appreciate the compensation found in getting a closer and finer eyewitness experience of the life cycle in action.

Update on 29 August 2023

Grey, overcast, with more showers and possible storms on the horizon, the dawn emerged more slowly the final Tuesday of August, and it was dim on the driveway. Just before 8 am, and extending for just over an hour, I got to witness the full cycle of emergence for an adult cicada. I spotted a nymph, perhaps not long after he'd dug in his heels on the side of the city sanitation cart; that's when I started photographing with my iPhone. Here is the succession of those shots.