TWHC, January 5, 2013 ♯

The 2013 TWHC† proceeded much like the preceding of its ilk, as attendees by now are acclimated the mid-winter fest at Taus Mahal, where they join with friends, family, and newcomers, to bring a closing cheer to the holiday season just past. Perhaps, in Posole Tradition, they may also reflect on their blessings, to remember those that have since passed, and to reaffirm their New Year Resolutions.

My welcoming remarks were short and my usual mantra on the significance of Posole in the New Mexico Holiday Tradition was a bare mention, as almost all had heard it before. And besides, this year Pasta supplanted Posole in the my HMFP† recipe. The recipe was otherwise practically the same. I made the change thinking that the lower G. I. pasta^* would better fit my dietetic guidelines. Many in attendance said they preferred pasta over posole, tradition be damned. The remaining menu bears great resemblance to those of earlier years.

Appetizers

• Chile Con Queso y Refritos Dip with Corn Scoops†
• Various guest-supplied appetizers

Beverages

• California Merlot and Chardonnay
• Margarita cocktails†
• Katrina cocktails†
• Beer, various and sundry varieties
• Raspberry Lemonade†
• Diet Coke, Root Beer, and 7Up
• Bottled water
• Guest-brought bottles

Dinner

• Pork Pasta-Olé,† with options
• Buttered tortillas, corn and flour
• Sliced avocado
• Taubasco sauce†
• Cilantro sauce†
• Bhut Jolokia sauce
• Leaf oregano
• Farmer-Brown Mac & Cheese†
• Romaine, Spinach, Red Lettuce, Arugula, and Tomato salad with Skinny Cardini Dressing†

Desserts

• Pumpkin pie†
• Carb Smart® vanilla ice cream
• Bob Woelffer’s Chocolate Ganache
• Marie Schilke’s Lemon Cheesecake
• Mary Palmer’s Chocolate Cake
• Sally Lee’s Lemon Custard Pie

Finale

• Coffee
• Margaritas
• Katrina cocktails
• etc, as above