Mexican Train Tournament

On the very first glorious day of the summer, we hosted a Mexican Train dominoes tournament for eight friends, Rod's mom & dad and the two of us.

For the past three weeks I have been watching the weekend skies all grey and cold and rainy, and fretting that summer would never come.  And worrying that the party would have to come indoors.  But after a frantic Friday of cleaning and cooking, Saturday dawned beautifully.  We went all out with decorations , including flags and pennants, serapes for table covers,  and Rod's sombrero that he got on his birthday at Chevy's many years ago!

Name tags were essential, since no everyone knew everyone, but we sure didn't need them for long.  We invited Paul and Cheri (from whom we learned how to play the game!), Rod's mom and dad (who love to play dominoes with us and by having the dominoes, I knew Ann would come to the party! ), Linda and Virgil (with who we played Mexican Train every night in Puerto Vallerta when we vacationed together 4 years ago) and Mary and Peter (who know that game and are good friends from Sacramento).   Then to make up even tables (three tables for four each), old friend and co workers Judy and Paula rounded out the guest list.

                                                   Paul and Cheri relax on the patio

Along with decorations, we made sure there was plenty to eat and drink, with a beverage station set up on the kitchen patio -- margaritas, sangria, corona, water, and iced tea.   Turned out the sangria was a definite hit with everyone!  The margaritas -- not so much!

                                                The outdoor kitchen set up as a drink station

For the chips, we had three kinds of dip -- pico de gallo, guacamole, and seven layer bean dip.  There were also fruit kabobs for early morning and steak and chicken fajitas for lunch, along with two salads -- a green salad with avocados, and a southwest corn and bean salad.

                                 The table set up with menu, chips, dips, and fruit kabobs ready to go

Just to be sure that everyone was on the same page,  the "Coombsville Road Rules" were posted on each table, and we drew numbers from a hat to set up the first round.

                                     
                                        The Coombsville Road Rules at each table with the chips and salsa

Explaining the rules, with Virgil on the left, Cindy, Linda, Cheri (blue shirt) Peter (car shirt)  Mary (seated) and Judy (seated) looking on.

   Everyone drew a number for table assignments -- 1, 2, or 3 -- with four players each per table.  Then the
                                                tournament began in earnest .

Plans to enter all of the scores on a whiteboard were quickly abandoned in favor of a spreadsheet - easier!

                                     Left to right : Ann (in purple), ray, Mary and Paula start the game!

By a strange coincidence, Rod, Peter and Virgil were the first players eliminated, so they were able to wander  around in the old cars, talking about cars.......... until they were called upon to take over barbecue duties and make the fajitas.

In the final round, Cheri, Ray and Linda played a fierce game for the gold ..........

Cindy, Ann. Ray (finalist) Judy, Paul, Cheri (finalist) and Linda (finalist) hunker down for the playoffs. Lots of comments and kibbitzing from the crowd ensued during this tense standoff!!!!!!!!!  meanwhile, the tres leches cake (in spite of falling when pulled from the oven) was devoured by all.

And at the end, Cheri pulled in the victory, with Ray in second place, and Linda taking the bronze.

                                                                  Cheri with her trophy

                                          First, Third Second -- the second and third place winners got medals

                                              And a good time was had by all.

Sangria for A Crowd      24 Servings
2 cups brandy                                                         1 1/3 cups orange juice
1 cup lemon juice                                                    2 bottles (750 milliliter) cheap red wine
1 1/3 cup frozen lemonade concentrate                    2 cups triple sec
3 lemons, sliced into rounds                                     2 liter bottle club soda
3 oranges sliced into rounds                                     1 small bottle maraschino cherries, drained    
3 limes, sliced into rounds

Combine everything except club soda in a large punch bowl or serving urn.  Macerate over night for best flavor. Add club soda just before serving, and serve over ice.

Tres Leches Cake               350 degree oven    9" springform pan

1 1/4 cup sugar                                                  1 1/2 teaspoons baking powder
5 egg yolks                                                   1 (14 oz) can condensed milk
5 egg whites                                                  1 (12 fl oz) can evaporated milk
1/3 cup milk                                                  1 pint heavy whipping cream
2 teaspoon vanilla, divided                                          1 cup flour

Butter and flour pan, set aside.  Preheat oven

Beat egg yolks with 3/4 cu sugar until light colored and doubled in volume.  Stir in milk,  1 teaspoon vanilla, flour, and baking powder.

In a separate bowl, beat egg whites until soft peaks form, add  1/4 cu. of remaining sugar and continue to beat until firm but not dry.  Fold into yolk mixture and pour into prepared pan.

Bake 45-50 minutes until cake tester inserted in center comes out clean.  Cool in pan at least 10 minutes.

Loosen edges of cake with knife before removing sides of pan.  Cool completely on serving plate.  Using a skewer, pierce top of cooled cake all over.

Mix together condensed milk, evaporated milk, and 1/4 cup of the whipping cream.  Combine well and remove 1 cup mixture.  Pour remaining mixture slowly over over cake until absorbed.   Whip remaining cream with 1/4 cup sugar and 1 tsp vanilla, and frost cake just before serving.  garnish with strawberries or maraschino cherries

Serves 12

Southwest salad     Serves 12

2 small boxes frozen corn
2 cans black beans, drained and rinsed
1 red bell pepper, diced
1/2 cup fresh cilantro, chopped
1/2 cup lime juice
2 tablespoons corn oil

Combine all ingredients, mix well,  and let marinate overnight.  Garnish with fresh cilantro sprigs.