GIVING EQUAL TIME TO THE SQUISHY LITTLE GUY

JA has had a rough week. First the nasty head cold, then the new molar, and of course there's a new girl in town: LE. This evening he decided to acknowledge her presence with some firm head pats and a discussion of her legs and arms. At one point when she was crying he said, "Baby sad."

Grandpa flies back to Chicago tomorrow and Uncle ES heads back to Minneapolis. I'm planning on staying for another week more or less depending on how the next few days go. In addition to grandma-ing, my duties include groceries and cooking, and probably a bit more cleaning than the house has required so far. We ordered in the best Thai from Thai Kitchen for dinner tonight, and I mixed up a batch of Machaca beef for quesadillas and tacos. The other grandma is bringing brunch tomorrow. Her cinnamon rolls are notorious, so here's hoping...

JA loves the park, so grandpa and I took him there today, after a brief trip to Target to play with the talking Elmo. The weather has been outstanding and is supposed to continue for the rest of the week. Sunshine and balmy temperatures--hitting 60s and above. The uninitiated would think spring has arrived, but lifelong Midwesterners are more tentative and just appreciative of the current reprieve.

My book supply is dwindling and so far Amazon hasn't delivered a new batch. I will take JA to the local library for story time on Wednesday a.m. and see what I can rustle up there.

LE is learning to call out for attention--just gave a big shout-out that was definitely not a complaint. Every day she gets cuter--her tiny facial features are a bit more distinctive and her dark blue eyes take in a bit more. 4 days old and so, so brand new.

Machaca Beef

2 lbs. lean chuck roast or beef stew meat

2 cups water

8 - 10 peppercorns

1/2 med onion, diced

1.Simmer meat in the water with the peppercorns and diced onion for 2 - 2-1/2 hour, or until the beef easily shreds. Cool in cooking liquid. Retain 1/2 - 1 cup of liquid.

2. Shred beef with fingers or two forks. Add cooking liquid.

2 cloves garlic

1 tsp. salt

1 med onion, diced

1 T. olive oil or salad oil

1 14 or 15 oz. can fire-roasted diced tomatoes

1/2 cup green chilis, diced

1/2 tsp. cumin

pepper

1. Crush garlic with salt until it forms a paste.

2. Saute onions in olive oil for 2 - 3 minutes; add garlic/salt mixture and cumin. Grind in a bit of pepper, to taste.

3. Add the tomatoes and heat just a minute or so to blend spices.

4. Stir tomato mixture into meat mixture.

Use as filling for tacos or quesadillas. Also great as a basis for vegetable beef soup with a Southwestern flare. Add the meat mixture back into the cooking liquid. Bring to a simmer and add about 2 cups of your favorite fresh or frozen vegetables.