Mexican bird of paradise will not live more than about a year in even the largest container. I put one in a huge pot, and it got root-bound in no time and then died. They make extremely invasive roots and require a large area for growing. If you live in an area with frost, you might be able to handle one of those, but I would never put one in the ground.

Also known as Stipa tenuissima. Before I gave up on this grass as being WAY too invasive (it reseeds everywhere), I did cut mine back once a year. If you don't, the winter rains will turn all those pretty, feathery seed heads into an ugly, matted mess. It's pretty easy to cut; I just grabbed the whole clump like a hank of hair, twisted it a little into a tight 'ponytail,' and snipped through it with my trusy Felcos. It doesn't really matter exactly when you cut it - you can't kill this thing. Cutting it back also reduces the amount of reseeding somewhat, although you need to do it fairly early in the season if that's your goal.

Dishes..here's the recipe I used. Tacos de Carne Guisada 3 T plus 1 tsp veg oil divided 2 lb very lean stew meat, cut in 3/4 inch chunks 1 med onion, chopped 1/2 green pepper, chopped 2 cloves garlic, minced 1 med tomato, chopped 1 T chili powder 1/2 tsp ground cumin 2 T tomato puree S+P to taste 2 T flour 8-10 flour tortillas, warmed Brown meat in 2 T hot oil in a large skillet over med high heat. Add onion, garlic, and green pepper; reduce heat and cook until vegetables begin to soften, about 2 to 3 minutes. Add tomato, chili powder, and cumin; cook another minute. Stir in tomato puree, salt, pepper and enough water to cover the contents. Simmer, covered, until meat is tender, about 1 hour and 45 min., adding water as necessary to keep liquid level about half that of the meat. Just before stew is done, make a roux: Heat 1T + 1 tsp oil in a small saucepan over med heat; add flour, whisking constantly, and cook until mixture begins to turn golden and has a nutty odor. Remove from heat and set aside. When meat is done, whisk 1 tsp roux into stew; continue simmering for about 30 seconds. If necessary, add more roux in small increments until liquid is thick enough to bind ingredients together. Divide mixture between flour tortillas. Yields 8-10 tacos.( I used fajita size tortillas) Nancy

Here's another vote for the simpler layering technique. Not only is it easier to make, it's also easier to serve, and the taste is just the same. I know you said you changed your mind about doing Mexican, but here's a couple of recipes for next time. BTW, I know it's not traditional, but we like our enchiladas (rolled or layered) made with flour instead of corn tortillas. And they're soft enough you don't have to dip them in anything before you roll, if you decide to go that route. * Exported from MasterCook * Spanish Rice Recipe By :Annabelle Welliver Serving Size : 6 Preparation Time :0:00 Categories : Tested and Approved Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white rice 8 ounces tomato sauce 8 ounces water 1 small onion -- chopped 1 small can chopped green chiles 1 teaspoon minced garlic 2 tablespoons oil Saute rice and onion in oil until rice is opaque and onion is tender. Add remaining ingredients and bring to a boil. Reduce heat to low, cover and cook for 25-30 mintues, or until tender. Stir before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Enchilada Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces tomato sauce 1 1/2 cups water 2 tablespoons cornstarch 1 1/2 tablespoons chili powder 1/4 teaspoon onion powder 1/8 teaspoon garlic powder 1/2 teaspoon salt Combine all ingredients in saucepan, mixing well. Cook and stir over medium heat until thickened. Makes 2 ½ cups - - - - - - - - - - - - - - - - - - -