Our Fall 2015 O-Week Group came to dinner last night and, as usual, we feature some of the tastes of Houston.  I love to show off Gulf Coast seafood, so ceviche (see recipe) with Gulf shrimp from Fiesta has become my traditional appetizer.  Of course, not everyone eats shrimp, so the Black-Eyed Pea salad from Picnic is my veggie appetizer and goes great with the same tortilla chips.  The entree is super simple: four kinds of tamales from Tejano Salsa; this year, I chose queso fresco and spinach for the vegetarians and chicken and beef for the carnivores. Thanks to the Deigaard family, the other hosts for our O-week group, we had crisp vegetables with creamy ranch dressing and lovely fresh berries and home made whipped cream for dessert.