Catch Up: March 22, March 29, April 5, April 12

Ohmeohmy -- Time Does Fly -- and notes about dishes at different suppers do get intermingled.

For this unfortunate situation, we have, thank goodness, invented a Catchup: just mix, stir together well, and let all the different flavors shine out from the same page.

Corn Fritters
Pinto Beans (vegan)
Polenta with greens and Colonel Newsom's awesome ham
Polenta with veggie greens
Cornbread with chives and Parmesan (a repeat performer)
Mexican Chocolate Honeybear Ice Cream
Hummus & Falafel
Chicken Salad with a little curry, grapes, anise, yogurt, and mayo
Chelb bread
Blueberry Pecan Bread (from Bluegrass Baking Company)

Goat Cheese with Roasted Red Pepper Spread
Hushpuppies with Campsie Chives, all corn (no gluten)
Channay Mughlai "Mughal Style Chick Peas"
Cheddar Corn Chowder: Bacon, Potato, Cheese, Cream, Chicken Stock, Turmeric
Ashkenazic Haroset: Apples, Cinnamon, Grape Juice, Walnuts
Campsie Butternut Squash Cornbread (Contains Flour - Vegetarian)
Mexican Dip (a little spicy)

Pecan Pie
Vegetarian Mexican Corn Squared Casserole: Pintos, tomatoes, corn, onion, cheeses, spices, cornbread topping. Slightly spicy. No flour or gluten.
Sort of traditional Kentucky Black Skillet Cornbread (Unintentionally low fat because of Distracted Cook Syndrome); veggie
Spinach Pie, not vegetarian
Eggplant Spread
Meat Loaf: Lamb (Wendell Berry), Ham, Cheese

And much more, unrecorded. So good, so supportive of good talk and conviviality.

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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