Text 27418, 78 rader
Skriven 2009-08-13 08:26:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Re: AZ vegetation
=========================
-=> NANCY BACKUS wrote to HAP NEWSOM <=-

 -> There was one place (I think it was a ranger visitor center) where they
 -> had put in some marigolds.  They looked *SO* out of place!

 HN> What gets me are the folks who retire
 HN> to AZ then try and recreate their home
 HN> state there! Just doesn't make sense to me!

 NB> They are part of why the climate there isn't as dry as it used to be...
 NB> there's more humidity because there are more plantings and more
 NB> irrigation going on...  So people that went to escape allergies are
 NB> finding it doesn't work so well any more...

The first time I was in Aridzona in 1960 the temperature in Phoenix was 115øF
and the relative humidity was around 10%. Hot is hot ... but, this was easily
bearable. Last time I was in Phoenix (1996) the temperature was around the low
90s. But, the humidity was approaching 50% and it was miserable.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: Arizona Chicken Fajitas
  Categories: Latino, Poultry, Booze, Chilies, Breads
       Yield: 4 Servings
  
     1/2 c  Oil
     1/2 c  Lime juice
       1 c  Tequila
     1/4 c  Tomato paste
       2 cl Garlic
       1    Jalapeno; diced small
     1/2 ts Salt
     1/2 ts Chilli powder; McCormick's
     1/2 ts Cumin
   1 1/2 lb Chicken breast
      10    Flour tortillas
       3 tb Oil
       1    Bell pepper
       1    Onion
       1    Tomato
            Sour cream
  
  Mince garlic. Cut bell pepper and onion into strips. Cut tomato into
  chunks. In a glass bowl or baking dish, combine 1/2 cup oil, lime
  juice, tequila, tomato paste, garlic, jalapeno, salt, chilli powder,
  and cumin. Blend well. Add chicken, cover, and marinate in
  refrigerator at least 6 hours or overnight.

  Preheat oven to 350øF. Wrap tortillas in aluminum foil. Bake 15
  minutes while preparing fajitas.

  Remove chicken from marinade. In a large, heavy skillet over
  medium-high heat, heat 3 TB oil. Add chicken and cook, stirring
  constantly, 5 to 7 minutes or until chicken is done. Add bell pepper
  and onion and cook 3 minutes more, just until vegetables are
  crisp-tender.

  Serve with tortillas, guacamole, sour cream, salsa, and
  cheese.

  Shared by Garry Howard From Hyatt Regency at Gainey Ranch
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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