[Paul R.]

The weather here has been “all over the place”, too. After zapping a lot of our usual bulb-spring-flowers (most of those plants themselves seemed to survive ok), a lot of my veggie plants don’t seem to know how to acclimate to going outside, even when they are in the same pots they were in, inside, I ramp them up” with the amount of sunlight, etc. Usually they just take off. Now it looks like we are going to swing from too dry to too wet, but at least there are no more big temperature extremes lined up... yet.

[Liz]

SHREDDED BEEF TACOS / Mexican mouthful

Ing 1 lb rump steak 3 tbl olive oil 6 warm flour tortillas 2 tbl dry oregano 1 tsp cumin 2 tbl ol/oil 2 chp lge onions 5 crushed gar/cl 1/4 tsp red pepper flakes s/p shredded lettuce salsa sour cream lime wedges

Method--brown steak on high both sides in 2 tbl olive oil, 2 gar/cl, one onion. Add water or beef broth to cover. Simmer tender 1-2 hrs. Cool on cutting board. Shred using two large forks pulled in opposite directions. Transfer shredded steak to bowl; season w/ ground cumin, oregano, hot pepper, s/p.

Final Saute briefly tbl olive oil, 2 gar/cl. Reduce heat, add steak; heat thru.

Assembly Fill warm tortillas w/ shredded lettuce, generous layer shredded beef, salsa, and chp onions. Add s/p. Top w/ dollop of sour cream and shredded Cheddar (Taco Supreme). Serve w/ wedge of lime.

[Diana in Wisconsin]