Cornbread Supper, March 8, 2010: Fuig!

Our Cornbread Supper tradition is to invite those who bring food to list its contents on little slips of paper, primarily so people with allergies or aversions can be forewarned. This little slip stood out because of its pre-school author's verve and enthusiasm for the delicious "fuig" she had helped make. Read the contents - you will likely recognize those that are crucial: "choclet cheps," "vnela" and "mrshmlo craem."

Exciting to see how participation in a convivial event extends through all ages. We treasure the children who take part.

And we treasure the adults, too! Other dishes listed on paper slips for this delicious Supper:

Roasted Red Pepper and Pistachio Dip & Pita Chips
Tomato Bisque with Roasted Corn & Onion & Cilantro (Vegetarian)
Greek Yogurt Cukes
Baba Ganoush (eggplant dip) vegan
Fresh Salsa (spicy)
Veggie Lo Mein
Foccacia (from Bluegrass Baking Co.)
Yeasted Corn-Onion Bread (vegetarian)
Oatmeal Cookies and Oatmeal Raisin Cookies from Great Harvest Bread Company
"Bête Noire" (Flourless Chocolate Cake from Bluegrass Baking Co.)

Comments

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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