Skip to main content

Catch Up: December 28, 2009, January 4, January 11, 2010

I'll confess straight out and first thing: Cornbread Supper documentation has slipped these past weeks. It wasn't just the holidays - they were holidays! They were fine! It was that your documentarian missed these events, courtesy of an Uninvited Guest that stole her voice and left a sore throat as a poor replacement.

So what does a documentarian do when the documenting an event that she could not attend? She relies, dear readers, on little slips of paper, tiny documents after all, that CSupperians -- some of them, anyway, the dutiful ones -- place near the dishes they bring to the supper. If the vocally-challenged documentarian is paying good attention, she posts the lists of luscious dishes each week.

Your documentarian, on the other hand, didn't pay quite enough attention. She piled all the slips of paper together, and then dropped them, and, having failed to require even the dutiful-est food providers to date their Food Description Slips, she lists them all at once, all in one list, in a catch-up post, as in this:

  • Hummus
  • Banana-Cranberry Bread
  • Vegetarian Couscous - Ann Render
  • Crumbly Cinnamon Streusel
  • Brussels Sprouts - Butter, Sesame Seeds, Caraway Seeds
  • Sweet & Sour Beets
  • Carrot Cream Soup
  • Cabbage + Arugula Salad w/Pine Nuts
  • Greens, Bacon Drippings, Olive Oil, Chili, Light Salt
  • Turnip Greens - Onion, Garlic, Rosemary
  • Wheat Bread (Weisenberger Mill)
  • Lentil Soup with Gouda Cheese; Topping is Olive Bread. Kerry Zack
  • Red Beans & Sausage (complete with a beautiful red remnant of the dish imprinted on the paper)
  • Cous Cous with Veggies + White Beans
  • Oliver's Spicy, Veggie, Organic, Curry Chili
  • Spicy Sesame Noodles with Tofu
  • Plain Spaghetti
  • Squash & Spinach & More (vegan) (mostly local)
  • Cider-brined Elmwood Stock Farm certified organic, pastured, heritage turkey
  • Apple Calvados Veggie Sauce for Turkey
  • Butternut Squash w/Moroccan Stuffing; contains gluten, vegan
  • Czech Peasant Bread (Chleb)
  • Black Skillet Cornbread, vegetarian, no gluten
  • Mexican Style Savory Cornbread Pudding, slightly spicy; vegetarian, minimal gluten
  • Mexican Style Savory Cornbread Pudding with Elmwood Stock Farm Organic Ground Round
  • Yeasted Artisan Bread w/Corn (from Jim Lahey's book), vegetarian
  • Pumpkin Bread & Gift Muffins
  • Almond Amaretto Apricot Cake
  • Gift Queen Anne Milk Chocolate Covered Cherries
  • Meyer Lemon Poppy Seed Cupcakes with Meyer Lemon Curd and Meyer Lemon Cream Cheese Frosting, lemons from Kate Black's sister's tree in New Orleans
  • "Inside Out Cupcakes:" Cupcake "holes" with Meyer Lemon Curd and Cream Cheese Frosting
Wonderful wines and sparkling water show up in abundance, too. These bear their own labels, like "San Pellegrino," and variations on a theme or Riesling, Sauvignon Blanc, Chardonnay, Merlot, Cabernet Sauvignon, Blackberry, Shiraz, and Pinot Noir. Oh yes, and sometimes Bud Light and its other buds.

Corn is the most wine-friendly food of all. CSupperians benefit from that affinity every Monday night.

Comments

Popular posts from this blog

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.