My ass.
oh wait, it's not THAT kind of potluck?
this post was submitted on 19 Oct 2026
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Beans
How much time do I have to prepare, what season is it, and who is doing desserts? I cannot stress how much these matter.
You have about a month to answer the first two questions, and Janet wanted to bring desserts.
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Ambrosia. No one else eats it so I get it all to myself, and I never have to ask for the bowl back.
A large trench coat and two other people so we can sneak in and seize the food for ourselves.
The kind with a dozen pockets inside?
Bread.
Really depends upon what I know about the people who will be eating and the what types of things I know people are already brining. Maybe chili and cornbread, but that may not fly with, for instance, a number of my older in-laws.
Cookies is another one that is more safe, though I also turn the sweetness on those down for Japanese audiences.
Cranberry cobbler
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Cup and a half of cranberries (fresh or partially frozen is fine too)
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Half cup milk 3%
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Half a cup melted unsalted butter
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One cup flour
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One cup sugar
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Heaping teaspoon baking powder
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Half teaspoon salt
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Large egg
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3 bowls, 1 of which is large
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Cast iron skillet 10 inch
Use some of the butter to grease up the cast iron skillet all around.
Bowl. Toss cranberries with some of the sugar ( 2-3 tablespoons )
Large bowl. Salt, flour, baking powder, reminder of the sugar in the other bowl. Whisk.
Third bowl. Milk. Egg. Whisk together. Add remainder of butter. Whisk some more. Pour mixture into the large bowl with the dry ingredients. Whisk till combined.
Pour mixture from large bowl into buttered up skillet, sprinkle sugared cranberries all around on top.
Bake in oven at 350F-375F (oven dependent) for 30ish till springy. Let sit for a bit after taking out of the oven.
Takes about 15 minutes to prep, vanishes in about roughly the same time too.
I eyeball the measurements for the most part, feel free to adjust the sugar levels based on your preference, though I’d advise not cutting it out entirely.
Cracklings
If it’s something I have to make, probably some Asian noodles. Can make a big batch at once since I have a wok, and I can just toss in whatever combination of veggies with chicken. If it’s something store bought, probably ice cream.
Brunswick stew. But with "normal" meat instead of rabbit (as is traditional) because some people are weird about eating rabbits for some reason.
Why tell em?
Duck fat roasted potatoes or ham rolls
Question: where do you get duck fat? Or do you just cook a lot of ducks on the reg
I've seen it in the fancy grocery store but it only takes roasting one duck to get a jar full of duck fat. And you will enjoy eating the duck! But you will also have had enough of the scent of duck fat that you'll be happy to leave it in the fridge or freezer for awhile.
In the US, I've seen it next to the olive oil, various vegetable oils, etc. at the grocery store. You might also find beef tallow, lard, and/or commercially prepared bacon grease in the same area.
Luck.
Tortellini Pasta Salad - Cook tortellini, chill, mix with roasted red pepper, kalamata olives, creamy Italian dressing, basil, parmesan cheese flakes, onion (if you like). Serve cold.
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Breadrolls for dipping. Storebought.
Smoked cream cheese with a little jam on top, served on crackers.
I've always loved with with a sweet chili sauce on top, haven't really tried jam, I'll give your concoction a shot next time, what jam do you recommend, I'm thinking apricot?
I was recently at a potluck where they had these trader joes cornbread chips, and I've been craving them since. 100% bringing those with some chili.
Whatever I could find in the nearby grocery/supermarket 🥲 Bad at cooking & generally don't have enough free time...
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A Nokia 300 Charge.