heirloom tomato

I have been very discouraged this year with the garden.  Here is the very first heirloom tomato (a Mr. Stripey), off the vines only a few days ago.  I did plant late since we moved and had a baby right in the middle of planting time, but still.  It seems all the blooms went away and never produced a tomato.

Anyways, the canning of sauce I had in mind didn’t quite work out.  Oh, well.  Next, the plan is square foot gardening (of sorts), and lots of compost and vitamins.  I have a feeling the soil had lots to do with the unsuccessfulness.  Since we live in an old mining town, there is leaching and contaminates to consider…which is why we don’t drink the tap water too.

Presently, I am trying to pull myself up by the bootstraps and plant some winter crops.  Area cleared of a huge ugly bush…check. Planter boxes made…ummm, more on this later.


nana lupe’s mexican rice

Years ago my mother-in-law gave me the recipe her mother-in-law gave her.  Mexican rice has many variations, this one is from a real live mexican mama.  Nick’s grandma Lupe was known for her amazing mexican cuisine.  In fact she ran a tortilla shop right here in Bisbee.  The revenues from this little gold mine helped support her ten children.  Yeah, TEN kids.  And you thought I was crazy :) Here it goes…

What you need:

1 cup white rice

1  can of diced tomatoes or 3 fresh tomatoes diced (all I had was a huge can of whole tomatoes so, I cut them up)

1 medium onion (any variety)

2 tbs olive oil (or any oil)



1 tbs diced garlic (about 3 cloves)

2 1/4 cups of water *see below for canned tomato variation*

1 chicken bouillon cube or 2 tsp of powdered bouillon


1.  In a medium pot brown the rice and onion in olive oil

2.  *Meanwhile, drain canned tomatoes, placing the liquid into a measuring cup.*  If using fresh tomato, skip to step 3.

3.  Add garlic and tomatoes to browned rice mix.

4.  Pour in water, and bouillon *add water to tomato juice to equal 2 1/4 liquid total*

5.  Bring to boil.  Cover and reduce heat to simmer.

6.  Cook for 15-20 minutes or until rice has absorbed water.

7.  salt and pepper to taste.

Serve with your favorite Mexican meal.