Skip to main content

July 2, 2012


After days topping 100 degrees Fahrenheit, the three hottest days in Lexington history, we decided to have corn, but no cornbread, for this week's Supper. We invited everyone to bring cool dishes, and they did. Lovely.


Is anything cooler than cucumbers? It's not just a saying. They are cool, cooling coolest veggies.


Purslane Salad!

Fruit and Quinoa Salad

Slaw, superb.

Carrot-Beet Salad. No beating this. Coral!

Cantaloupe and blueberries with Helen Corbitt's Poppyseed Dressing

Homemade (warm) zucchini bread, homemade ice cream, homemade blackberry syrup

A fuller list, though we always miss some dishes:
  • Coleslaw with Cranberries & Sunflower Seeds
  • Johnson Avenue Beet & Carrot Salad w/Candied Ginger
  • Green Beans, Tomatoes, Basil, Olive Oil, Balsamico
  • Lentils, Cukes, Cilantro, Garlic, Lime
  • Eggplant Caponata w/tomatoes and capers | Organic Chips (Gluten Free) | Jarlsberg Cheese & Amy's Sausage
  • Corn Salad on Campsie Greens
  • Quinoa Salad w/Fruit & Ginger
  • Purslane Salad
  • Cucumber Salad
  • Cantaloupe and Blueberries with Helen Corbitt's Poppy Seed Dressing
  • Cucumbers Salad
  • Zucchini Bread - Contains Pecans
  • Homemade Vanilla Ice Cream with Fresh Kentucky Blackberry Nectar

Comments

Post a Comment

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...
Post a Comment
Read more

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...
Post a Comment
Read more

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.
Post a Comment
Read more