November 17, still with Campsie roses!

Warm fall days, even with some light frosts, have not stopped the production in the Campsie garden or our great nearby big sister garden space, the London Ferrell Community Garden.

With four beautiful, large, fragrant Abraham Darby roses on the table, we enjoyed the benefits of a group small enough to sit in one large oval and have deeper than usual conversations. We enjoyed these fine foods:

Beets with radishes pomegranate seeds, & celery, lemon/curry dressing
SPICY yellow curry with vegetables and tofu (and rice)
Local tomatoes, grits eggs, sage; exotic olive oil, black pepper, salt
Acorn squash (Lex), black lentils, tomatoes, goat cheese, parsley & home-grown herbs
Homemade cottage cheese: pasteurized Kentucky milk, salt, nothing else
Apple challah bread pudding with dulce de leche Bourbon sauce; Great Harvest Challah, Reed Valley Orchard apples, Kentucky dulce, Buffalo Trace Bourbon
Reed Valley Orchard mixed apples: Granny Smith, Pink Lady, Brushy Mountain, York, ???
Kentucky black skillet buttermilk hot water cornbread; Weisenberger White Unbolted cornmeal not sweet, no gluten, vegetarian
New England Indian Pudding - vegetarian, sweet, no gluten; eat with cider-lemon sauce if you like
Cider Lemon Sauce (Reed Valley cider, Meyer lemons from a friend's sister's backyard in N'awlins)

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Boone Tavern Spoon Bread, the 1950s recipe

We have tried spoonbreads (soft, luscious, buttery—described by James Beard as a "heavy, dense soufflé") as Cornbread Supper mainstays before, and used great recipes, but the spoonbreads always did what spoonbreads (and soufflés) do: deflate. Through serendipity, and thanks to a Cornbread Supperian, I lucked into the old Boone Tavern (Berea College) recipe for spoonbread, and it is far less droopy. Perhaps Boone Tavern developed an approach to spoonbread that preserves all its goodness while still working for a busy restaurant. In any case, with thanks to Kentucky food and foodways author and guru John van Willigen, here's an excellent recipe for that can be doubled, tripled, and quadrupled to feed spoonbread to a crowd. It did just that on Monday, February 25, 2013. From Richard T. Hougen. Look No Further: A cookbook of favorite recipes from Boone Tavern Hotel, Berea College, Kentucky. New York: Abingdon Press. 1955. Southern Spoon Bread 1955 Ingredients 3 c...

We remember Vicky Schankula, 1947–2016

Vicky Schankula, at right, in purple One of life's most gracious and delightful people, Victoria Fairbanks Schankula, found Cornbread Suppers early on, and took joy in the weekly gatherings. She came to Cornbread Supper faithfully, bringing beautiful food, laughter, a camera for her "picture of the day," a lovely British accent, a commitment to helping clean up, and a constant interest in each other person in the room. When Vicky entered the house on Monday nights carrying a particular large round plate, children (and a few adults) trailed her to the dessert table to see what she had brought. The favorites: lemon bars, brownies and her mother's most unusual, delicious carrot cake. Vicky graciously shared and allowed us to publish recipes for Lemon Bars and Isabel Fairbairns's (Gangy's) Carrot Cake on this site. Gangy's Carrot Cake on Vicky Schankula's special dessert plate When illness prevented Vicky from returning to Cornbread Supper...

Cornbread Supper now is resting

For all the Cornbreadians and would-be Cornbreadians -- it was a good run. A bit more than nine years. You came on Mondays. Conviviality ensued. You made community. Gratitude to all. It was a gift to us.

Cornbread Supper

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