Creation of a Cactus Garden and Pathway!

My home lot covers practically three acres and is covered with many different cacti, many of which I have transplanted and placed in a oblong circular garden. To provide access, I have used both local rocks and commercial rocks to form a pathway that winds around and provides access to the garden.

Fishbook Barrel Cactus also known as the Compass Cactus!

The Fishhook Barrel Cactus is often called the "Compass Cactus", because the larger cacti of this variety tend to lean towards the Southwest. Barrels of this type grow to 2-4 feet in height and there are many in my yard.

In the photos that have been posted, one will see the buds as well as the beautiful flowers of this cactus. Also interesting is the fishhook appearance of the cacti spines, which really do resemble fish hooks. But even more interesting is the Barrel Cactus that I found on my acreage that actually had 6 barrel heads. Rather unbelievable!!!!

Paula Deen's White Bean Chili

This evening, I prepared a new chili dish, called White-Bean Chili. This chili is for the health conscious, having half the fat and sodium of regular beef chili-and to say the least, the navy beans in the dish are packed with fiber......and how delicious, because I normally would have avoided collard greens.....but they were not bitter at all!

Ingredients: (One hour to prepare and serves 10-15)

2 tablespoons extra virgin-olive oil
1 tablespoon mince garlic
3/4 cup diced onion
1 pound skinless, boneless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground white pepper
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1 pound collard greens, stemmed and roughly chopped (about 5 cups)
1 1/2 cups of chopped green chilies (fresh or canned
1 quart low sodium chicken broth
2 15-ounce cans navy beans, drained and rinsed
1/2 bunch cilantro, chopped
Chopped tomatoes and/or lime wedges for garnish (optional)

Directions:

1. In a saucepan heat the olive oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.

2. Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes.

3. Add the chilies and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro.

4. Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and, or lime wedges, if desired.

Invasive Plant Species in Arizona!!

Today was my day for spring pruning, and gosh there was alot of it!! While I finished the front yard, the back remains. While doing this endeavor, I couldn't help but think of all the invasive plants that are invading our desert right here in Arizona, including the Buffelgrass in my yard.

Every species of course, has a home in some part of the world, where it probably has existed for thousands of years, given the right climate, moisture, soils and the like. But when a plant is brought into another region and is non-native, there is a possibility that it will become invasive by growing rapidly and overwhelming and displacing existing vegetation.

This certain has been the case of Buffelgrass. Native to Africa and the Middle East, this perennial grass plant is extremely drought tolerant and reestablishes and expands its range quickly after fire. New plants produce seeds in as little as six weeks. Besides spreading quickly, the Buffelgrass is highly flammable and is a real threat to our desert plants, particularly our Saguaro, because once on fire it burns at a temperature of 450 degrees F.

Another example of an invasive plant here in Arizona is the Giant Cane, also known as elephant grass. This species, which comes from Europe, is now taking over many of our creek areas. The Giant Cane has numerous root clumps that can expand out 10-20 feet in diameter, and then have fibrous roots that creep out another 15-20 feet. The actual cane grows from 6 to 20 feet high.

In the photos, there are pictures of both of these plants along with some yard shots where pruning was completed

Mi Nidito.....My Little Nest

One of neatest places in Tucson to eat in is an area called South Tucson. There one discovers the best Mexican cuisine in town. You name the dish from Chimichangsa to Topopos to Enchiladas to Burros and how could I forget Chile Relleno,they are all delicious

There are two excellent restaurants in this area. One is Guillermo's, established in 1948, but the most famous one is Mi Nidito, which stands for "My little nest" in Spanish. Mi Nidito has been serving Tucson since 1952. It was then that a couple made a decision that is still impacting their family three generations later. The decision was between opening a Mexican food restaurant or a tortilla factory, but you already know the answer.

Crowds form early at Mi Nidito, and there is up to an hour and a half wait by 6:00 in the evening. Did I mention that the Margaritas are worth waiting for?

The Correct Way to Peel a Banana?

There is a strong possibility that most of us have been opening our bananas from the wrong end. If we take a good look at our primate friends, we might marvel at their efficiency and shake our heads at the frustrating way we open bananas, by bending, biting, and even digging a finger or thumb into the stem end and many times ending up with a mushy mess. All in all, it is really easier to open a banana from the end-end or upside down end than the stem end. By taking this new approach one eliminates the squashing that usually occurs, and there are fewer strings, and you even have a handle (stem) to hold your banana. Just remember, no matter what your approach, health wise we all benefit by eating at least one banana every day. Good for fiber, potassium and a great way for preventing constipation.

Melissa's Famous Salsa

Prior to leaving Minnesota, my sister prepared a kind of salsa that I had never tried before. To say the least, this salsa was absolutely fantastic. Eaten with chips or scoopers, this recipe will be a hit at any party.

Be prepared, however, because preparation for this wonderful dish is labor intensive. To start with one must take one pound of frozen corn kernels, first thaw, then toss while adding 3 tablespoons of olive oil. Once this is done, the kernels are spread on a cookie sheet and roasted for 18-20 minutes in a 450 degree oven (425 degree if convection). Then let cool.

Now mix the dressing:

1 half tablespoon of salt
3/4 teaspoon of ground cumin
6 tablespoons lime juice-fresh or bottled
5 tablespoons olive oil
2 tablespoons vinegar

Now prepare the Salsa:

Add toasted corn to a large bowl
1 cup chopped ciantro
1/2 cup chopped red onion
3 good size roma tomatoes diced
2 jalapeno peppers-seeded and diced
1 red pepper diced
2 teaspooons minced garlic
2 15 oz cans black beans-rinsed and drained
2 avocados diced

After chopping and dicing the above ingredients,then toss together as dressing is added. Then serve with tortilla chips and enjoy!