Thanks from Monica!!

I just want to thank you guys for being at the taco feed tonight - it was so cool to see so many neighbors visiting, laughing, dancing together. The food was outrageous. You all made it happen with your tortillas, guacamole, salsas, onions, lettuce, cabbage, carrots, amazing chocolaty desserts - it was just all delicious. A few thanks starting with each and every one of you for making the time to be there tonight. To Jack for making sure the Mariachi $ was collected - a huge thanks for that. Stacy for handling the pinata and the kids, she makes it all very easy. Wes for helping with clean up and tables. Megan & Delany for making sure the pinata paper was all cleaned up. Barbara for cooking and seasoning the meat for the group, that was a huge help. To AA, thanks for the electricity for the music. Jack & Connie for sharing their wines. A big thanks to Kelly for having tequila for the mariachi singers. Jay, thanks for the cases of water. How about those stuffed jalapenos that Marcia brought? Wow! Anets' nephew Michael came up to me to say 'this is WAY better than Margarita Mondays!' The Mariachi guys couldn't believe that we weren't celebrating anything, they were amazed that we do this just because...just because. Thank you, thank you, you know we'll do it again. Life is good here in Garden Farms. You guys make it so.

Rice Recipe
I got lots of requests for my rice recipe - there is no recipe - but it is a favorite all the time. Here is what you do:
make up a batch of basmati rice first. In a large pan, I saute in real butter, not oil, not margarine, just good quality butter - saute a bunch of sliced onions, lots of fresh garlic, and a whole bunch of sliced/diced red and orange peppers. Add a bag of Trader Joes' frozen roasted corn. That is a must. I like to use Trader Joes' sun dried tomatoes in with this mixture. Cook this mixture on med high heat for quite a while, letting all the flavors blend - then I throw the rice in to the saute pan with the onion mixture and saute it for a while. Adding a little more butter at this point, doesn't hurt. Never fails, and every one loves it. Those black beans weren't regular restaurant black beans - they are similar to what I was raised on in San Salvador, not a lot of seasoning, just basic beans cooked for 12 hours in a crock pot and some garlic and onions. A little salt and pepper.
Monica