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November 22, 2010 - a warm winter's night, complete with outdoor dining and play

It isn't all cornbread at Cornbread Suppers. People make excellent homemade breads, bring beautiful bakery loaves, and honor the wheat impulse in all manner of ways.



With the mostly warm fall, our heritage rose (Rona's grandmother's polyanthus type, name unknown) keeps on supplying beauty for our gatherings.


And about wheat -- semolina, in fact -- the arrival of friends from Lexington Pasta Company carrying a bounty of their signature fresh pasta typically causes an all-ages rush to the table.

Things get hectic around the Cornbread Supper table at about 6:15 PM, as the crowd arrives, many bearing hot dishes and needing trivets and ladles and scoops and so on - so sometimes the bearers never get to the little slips of paper and pens to complete their little Food Description Slips. But your documentarian enjoys those that are completed and left behind, and also enjoys sharing them, usually verbatim, with you. From this week:
  • Venison Chipotle Beans
  • Chelb (Czech) Peasant Bread
  • Smoked sausage, butternut squash, and wild rice soup
  • Macaroni & Cheese: Whole Wheat Penne, Broccoli! From the New York Times website (veggie Thanksgiving recipe)
  • Green w/carrots in peanut oil; Elmwood Stock Farm
  • Local turnips, beets, carrots, onion, garlic, sage, oregano. Oilve Bella oil
  • Plain Old Kentucky Cornbread: no sugar, no flour, vegetarian
  • Nearly final Campsie tomatoes, w/onions, bread crumbs, Kenny's Kentucky Blue Cheese
  • Mexican Cornbread; contains beef, one end contains extra layer of Poblano chilis; no sugar or flour
  • Vegetarian Cornbread: Blue (Cheese) + Green (Campsie onions); no sugar, no flour
  • Pumpkin* & Cream Cheese* Brownies [*They kind of skimped on the pumpkin & cheese] (sic -- straight from the Food Description Slip!)

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