Tuesday, November 8, 2016

Nine Years of Cornbread Suppers, Plus a few FAQs for new people

Cornbread Supper, spring 2018

As Cornbread Supper celebrates its ninth anniversary, if you aren't already coming, here are a few answers to questions you may have.
  • You're always invited. 
  • No RSVP necessary.
  • All are welcome. 
  • Bring a dish or a bottle to share, or just come. Bring a good listening ear, children, friends, a bright spirit, a good story.
  • There's a lot more specific information on this website: look in the sidebars and you may find answers to your questions.
  • New people come almost every week.
  • We do have corn-something on the table every week. Usually it's Kentucky black skillet cornbread, vegetarian and naturally gluten-free.
  • Cornbread Suppers tend to start very close to 6 PM. If you come later, you will probably find things to eat, but there may not be many options.
  • Every once in a while, especially in July and August but other times as well, something will change and Cornbread Supper will not be at 250 Campsie Place in Lexington, Kentucky at 6 PM on a Monday night. It's a good idea to check the Cornbread Suppers facebook page before coming. The latest news about any changes will be there by late Sunday night.
  • The hosts also send out a weekly email on Sunday evenings to anyone who asks to be on the email list. If you'd like to be added to that list, click the "Contact" button at top right and be in touch.
  • If you plan to drive to Cornbread Supper, there is plenty of nearby parking. Please read and kindly follow these parking requests

The Solar System Is Chocolate! Of Course It Is!

Cornbread Suppers have been whopper recently. This week, on the eve of the long-awaited presidential election of 2016, we sang happy birthday to a Cornbread Community regular who turned twelve on Monday, and wanted to be among friends at Cornbread Supper.

The table held extraordinary food: salads, homemade chocolate birthday cupcakes, pumpkiny cupcakes, stews, macs-n-cheeses (including gluten free), veggies, pickles, bourbon balls, bourbon cake, rice dishes, exquisite petits fours, fried chicken, homemade applesauce from homegrown applesauce, Cheetos and cornbread.

One of the remarkable treats: a young Cornbread Community member's clever, handmade chocolate truffles, made with characteristics relevant to each planet in our solar system. Here's the plate as he was setting it up. Earth? Extremely delicious—speaking from experience.


Sunday, November 6, 2016

Sometimes Small, Sometimes Crowded, Always Good

On October 24, most of the people who come to Cornbread Supper sometimes came all at the same time, along with interested—and most welcome—newcomers. Sometimes that happens: groaning table, lots of talk and laughing and slamming of doors and conviviality.

Sometimes the table has bare spots, and people can sit and eat in two seating areas, max. The meal may not be exactly balanced, but there is enough. More talking, laughing, conviviality.

It's all good. Here's a beauty of a dish brought on October 24:



 It's Sue McKaig's "Sweet Potatoes & Squash w/Honey, Cinnamon, S&P, Olive Oil with Currants splashed with Ouita's Bourbon-Sorghum Dressing"

A few others (according to the left-behind food description slips people so kindly complete for each other):
  • Roasted Asparagus w/ Curry Horseradish Spread
  • Vegan Farmers Market Veg over Anson Mills rice . . . . Sour Cream
  • Black Bean & Turnip Green Soup
  • Butternut Squash, Thyme, Basil from our garden
  • Massaged Kale Salad + Sweet Potatoes
  • Potato Soup, Onions, Evap. Milk, Butter, Rosemary
  • Vegetable Fried Rice
  • Rotisserie Chicken
  • Squash, Green Tomatoes, Garlic, Onion, Spices
  • Wild Rice
  • Apple Cranberry w/Pecans
  • LASC Persimmon Pudding; contains nut, gluten free, with Whipped 1/2 Sour Cream
  • Pound Cake w/Lemon Glaze 
All foods and drinks always welcome.