Subj : Re: weather and climate
To   : Ruth Haffly
From : Dave Drum
Date : Fri Oct 14 2022 05:37:00

-=> Ruth Haffly wrote to Dale Shipp <=-

 RH> True, but my dad lived in the northeast and got cable tv from NYC.
 RH> There were droughts in the NE in the mid 60s; I remember several years
 RH> in a row with a green Christmas. We thought it wierd, being used to a
 RH> white one. Now I've probably had more green than white ones in my
 RH> lifetime, considering the various places I've lived.

 DS> And sometimes you had a brown Christmas.  We once were talking about
 DS> going on a coach tour starting in Phoenix.  Our grandson spoke up and
 DS> said "you won't like it --- it's brown!".  His other grandmother lives
 DS> in Phoenix and he had visited there, and thus spoke from experience.

 RH> Phoenix has its green spots--from people that miss their green yards
 RH> from back east and spend most of their summers watering their yards.
 RH> (G)

And changing the micro-cliomate of the Phoenix area. Not to mention
depleting the aquifer in pursuit of recreating what they moved to Arid
Zona to escape. Not to mention the many pasture pool venues. (Goof 
courses).

You will probably want to substitute for the tequila called for in this
recipe. If you don't have "Mockingbird Alcohol Free Spirit" at hand try
mixing agave juice and lime. Tequila is made by fermenting and distilling
the juice of the blue agave cactus.

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 McCormick chilli spice
    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 in 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.
  
  Set oven @ 350oF/175oC. 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 Tbl 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

.... I added chilli spice/powder; that's what makes it Mexican.
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