Stone Face Blog / Stone Face Vloggers

Being the musings of Your Obedient Servant, Great Stone Face, moose enthusiast.

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Location: Northern Virginia, United States

I'm interested in humor contests, the Washington Redskins, the Boston Red Sox, the Washington Nationals, University of New Hampshire hockey and football, and Ohio State University football and hockey -- and, of course, moose.

Thursday, October 31, 2013

Happy Halloween!

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Monday, October 28, 2013

Russian Tea

This is a somewhat lemony loose tea from Russia. I bought it at the Yas Market, a Persian store in Vienna, Virginia.


Leftover Sauerbraten Soup

Leftover sauerbraten, German red cabbage, and sauerkraut? Dice it up and heat it slowly in a pot with canned broth, chopped onion, and some frozen diced mixed vegetables!

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Saturday, October 26, 2013

Dinner at The Bavarian Chef

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Sunday, October 20, 2013


In my last post to this blog, I showed how I made chili dog chili using the Hilah Cooking recipe. The chili dogs were for my family to eat at a FedEx Field tailgate for the Redskins vs. Bears game on 20 Oct. 2013. This is how we served at the tailgate. 

Reheating the chili

The condiments were laid out

Steam-frying the hot dogs and
heating the chili for chili dogs

Steam-frying the hot dogs

Buns & Beer

My wife, awaiting her chili dog

Finished product: delicious chili dogs

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Saturday, October 19, 2013

Chili Dog Chili for 'Skins Tailgate

Getting ready to make chili for chili dogs for Sunday's FedEx Field tailgate -- Washington Redskins vs. Chicago Bears. Here are the assembled ingredients, including some for the hot dogs. I used the chili dog chili recipe from We'll reheat it at the game and cook the hotdogs there.

Oh, yeah. This also went into the chili.

Here is the finished product, waiting to top our dogs at the tailgate.

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Sunday, October 06, 2013

Egg Poached in Soup

For dinner tonight, I poached an egg in Panera tomato soup we bought at CostCo.

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Thursday, October 03, 2013

Asian Tortillas

Experimental snack time!

I mixed an ounce of masa with a scant 1/3 cup of water and a couple of tablespoons of furikake. After pressing two golf ball sized balls of dough in my tortilla press, they were baked in a dry cast iron pan, about a minute on one side and 45 seconds on the 2nd side.

 I ate the two tortillas warm with a few drops of sriracha. I probably could have added a few more drops of water to the mix, but the flavor was great!

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