|Only the best ingredients will do|
Back in Germany, we'd bring out the Feuerzangenbowle set once or twice a year, usually in the dark of winter, when relatives or friends would pay a rare visit. Judy was so impressed with this custom that we bought our own set and started having annual Feuerzangenbowle parties at the house. A few weeks back, while having dinner with Alan and Martha, the innocuous question about when we'd have another Feuerzangenbowle party was posed. And so I decided to set another sugar cone aflame between my Munich and upcoming Paris trips.
I had invited an additional three couples (which would have really strained the seating capacity of the casa), but they had to bow out for various reasons. So, it was just seven of us: Wes and Susan, Carl and Terri, and of course A&M, the original instigators. They all descended upon my immaculately cleaned house (OK, somebody has to say something nice about my efforts!) around 7:30 p.m. Everyone was expected to bring some finger foods, and the lads augmented my twelver of Spaten Oktoberfest with plenty of designer brewskies. I had prepared a nice poo-poo platter with a Queso de Tetilla that I had picked up in Madrid, much to the merriment of Howard who like any man is fond of the shapeliness of that cheese.
|Yes, it does look like the perfect tetilla!|
Terry had brought some deftly seasoned crackers and was immediately chosen to always bring those to parties. (Judy had used a similar recipe for years.) Martha's gift to the world was a ropa vieja based hot dip, and Wes had brought many pounds of homemade sausage, which he expertly grilled on the Kamado. Damn, I didn't get a photo of the lads milling around him and keeping him supplied with beer, but here he is cutting up the spoils:
|Wes cutting up the sausage; note the mulled wine in the foreground|
|Martha and Wes and the Feuerzangenbowle|
Time to start thinking about the next party....