Journal Entries
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Update
Posted Oct 26, 2011
Houndstooth is back and happy to be here. The fourth ex-wife is not an easy woman to live with. But then, neither is 
. The two of them deserved each other.
The third ex-wife has married Hiram (Old Blood and Guts) Pettigrew. Fortunately for all of us, he can't transfer his account! Let's hear it for computer cockups!
Nothng has changed on the menu except that I now offer grilled onions with your bacon and eggs at breakfast. 
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Latest reply: Oct 26, 2011
Waiter Wanted
Posted Jul 20, 2005
Houndstooth has been won by my fourth ex-wife in a legal settlement. That leaves me without a waiter. Applications are now being accepted.
Discuss this Journal entry [5]
Latest reply: Jul 20, 2005
Dia de los Muertos Buffet
Posted Nov 1, 2003
Hello folks. Welcome to the first (probably last) Dia de los Muertos All You Can Eat Buffet. Having spent many years in the Southwest this is a familiar event to me. But for those who have been birthed and bunked in other climes, I'll give a very brief explanation of the holiday then get to the reason for your visit - the food!
Dia de los Muertos - The Day of the Dead - is celebrated on November 1 and 2 in Mexico and the American Southwest. Its roots go back to the Aztecs. Americans often confuse it with Halloween because of the time of the year and the use of skulls and skeletons, but there is nothing spooky ot gruesome about it. The date was chosen after the Spanish conquest to blend in with All Saints Day and All Souls Day in the Catholic liturgy.
Dia de los Muertos is a gigantic family reunion that honors the spirits of ancestors and departed loved ones. The first day honors the souls of infants and small children, and the second day honors the souls of adults. Families gather at the cemeteries with offerings of food, flowers, candles, religious statues, liquor, and cigarettes. The clean the graves then have a picnic at the gravesites if the weather permits - which it usually does.
It is believed that the souls of the departed are allowed to return to earth and participate in the festivities. Another common element in the Day of the Dead celebrations is the construction in their homes of an offrenda or alter dedicated to the memory of a departed loved one. The offrenda is decorated with flowers, usually yellow marigolds because they are native to Mexico and readily available, a photo of the deceased, favorite objects that belonged to the deceased, favorite foods and drink and candy shaped like skeletons. It also contains votive candles and statues of patron saints and usually a picture of Jesus.
Food is a major part of the celebration. The most famous food associated with it is Pan de Muerto, which is an anise-flavored bread shaped into round loaves decorated with bones or skulls and into loaves shaped like skulls. Mole is usually served as well. But each family will have it's own traditions based upon the favorite foods of the deceased.
Now that that's out of the way, let's talk buffet. You'll notice that I have three buffet tables set up for you. Table one has appetizers, soups and salads. Table two has entrees. Table three has desserts. There's a grill in the corner where you can order a steak and the bar is always open. If you can't find something here to suit you, then go home and cook your own.
Table 1: 
Appetizers -
Chips with Pico de Gallo
Baked Nachos
Flautas (deep-fried rolled tacos)
Huevos Endiablados (deviled eggs)
Hongos Rellenos (stuffed mushrooms)
Guacamole (avocado dip)
Pepinos (cucumber wedges)
Albondigas en Salsa de Chile (meatballs in chili sauce)
Aguacate RElleno con Jaiba (stuffed avocado and crab)
Coctel de Camaron (shrimp cocktail)
Soups -
Sopa de Cervesa y Queso (beer and cheese soup)
Menudo (tripe stew)
Pozole (pork and hominy stew)
Sopa Xochitl (zucchini soup)
Sopa de Frijol (bean soup)
Salads -
Ensalada de Romanita (tossed Romaine salad)
Ensalada de Nopalitos (cactus salad)
Curados (hot pickled vegetables)
Ensalada de Naranja con Salsa de Nuez (orange salad with pecan dressing)
Ensalada de Coliflor (cauliflower and avocado salad)
Ejotes (green beans)
Table 2:
Entrees - 
Huachinango al Horno (baked red snapper)
Paella (rice and seafood)
Camarones a la Veracruzana (shrimp Veracruz)
Bacalao al Mojo de Ajo (cod with garlic)
Mole Poblano (chicken in mole sauce)
Pollo a la Mexicana (Mexican chicken)
Asado a la Mexicana (Mexican pot roast)
Matambre (stuffed flank steak)
Cocido de Carne de Res con Tequila (beef and tequilla stew)
Albondigon de Carne (braised meat loaf)
ASsado de Puerco (roast loin of pork)
Tamales de Puerco (shredded pork tamales)
Puerco al Comino (pork and cumin)
Calabacitas al la Mexicana (Mexican succotash)
Souffle de Elote (corn souffle)
Tomates Rellenos (baked stuffed tomatoes)
Arroz a la Mexicana (Mexican rice)
Frijoles Refritos (refried beans)
Coliflor con Quso (cauliflower cheese bake)
Table 3:
Desserts - 
Platanos Flambe (bananas flambe)
Fresas al Conac (sauteed strawberries)
Peras Rellenas (pears stuffed with dates)
Flan al Conac (cognac custard)
Capirotada (Mexican bread pudding)
Sopaipills (fried bread puffs)
Bunuelois (fried sweet puffs)
Cafe Diablo (flaming coffee)
Helado de Mango y Miel (mango and honey ice cream)
Torta de Almendra (almond torte)
That's it. Find a table, fill your plates and stay awhile. All recipes are available on request. Wolfgang
Discuss this Journal entry [28]
Latest reply: Nov 1, 2003
Testing 123
Posted Jun 19, 2003
Trying to figure out how to reinstate something that has been cancelled.
Discuss this Journal entry [2]
Latest reply: Jun 19, 2003
Easy Cheese Soup
Posted May 16, 2003
2 tablespoons butter
1 medium onion, chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1/4 cup flour
2 cans chicken broth
3 cups milk
2 cups cheddar cheese, shredded
Salt and pepper to taste
Paprika
Heat the butter in a heavy stew pot over medium heat. Add the chopped vegetables and saute 5 minutes or until the onion starts to brown. Add the flour and make a light roux.
Add one can of broth and stir until the sauce is thick. Add the remaining broth and the milk. Simmer about 5 minutes until the vegetables soften. Season to taste with the salt, pepper and paprika. Remove from heat. Add the cheese and stir to melt. Serve hot with crusty French bread.
Discuss this Journal entry [1]
Latest reply: May 16, 2003
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Wolfgang and Houndstooth
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