As the warmer days become more numerous, it's safe to say you'll find me outdoors planting flowers and veggies. I'm concentrating on seed plants now including Clemson Spineless Okra as well as the Chant variety. We had such good luck with both of these all of last summer, and we only had four bushes. I am planting as many varieties of tomatoes and peppers that will fit in my small garden.The Iris are ready to pop open and the daylilies are thriving, showing off their beautiful leaves with promises of many, many gorgeous blooms later this spring. Don't forget to mark your calendars for the next meeting of the North Texas Daylily Society on Thursday, April 18, at the Botanic Garden Camellia room in Fort Worth at 7:30 p.m. Gail Manning of the Botanic Garden will present "Life in the Soil: Beneficial and harmful organisms and micro-organisms.” If you are wondering about why some of your plants might not be doing well, or if your yard has areas of soil that is not producing as you would like, this is a must-see program. Remember, visitors are always welcome. Come and enjoy sandwiches and salads and listen to another great program.Often the fun of Mexican food is eating out, but sometimes I like to try new Mexican dishes. I never have convinced the Mikester to bring home Mexican food for dinner like we would a pizza. He has always said this type food needs to be hot and fresh, so I became more interested in creating several menu items just to see if I could. Only the "winners" will be featured.Dee Dee's GuacamoleIf I want to make guacamole, I always plan ahead by buying firm large avocados and allowing them to ripen on the counter for a few days. I can speed the process up by placing them in a paper bag filled with flour. We like our guacamole a bit spicy so this may be something you want to adjust. Tip: I always place my tortilla chips in a pan, in a cold oven. Then I turn the oven on to 350 degrees. When the oven reaches that, I take the pan of chips out and turn off the oven. They taste like they were just made. Don't forget to set a timer for about 5 minutes or watch them closely so they don't burn - I learned this the hard way.About 8 large ripe avocados1 small Roma tomato-chopped fine6 cloves of garlic-pressed or chopped very fine1 Tablespoon finely chopped cilantro2 Tablespoons finely chopped red onionJuice of freshly squeezed lime1 seeded jalapeno-chopped fineDash of garlic powderSalt to taste• Mash avocados and add remaining ingredients. Place several avocado seeds in the guacamole to prevent browning. Cover tightly and refrigerate. I prefer making this the very same day I want to serve it. If there's any left, it still may turn brown on top. I just scoop away the brown and the original green is still there.Baked Ortega Chiles CasseroleThis is sure good served with a scoop of that guacamole!9 (4-ounce) cans Ortega chiles (mild or hot - I usually do a few of each).1 1/2 pounds Cracker Barrel sharp cheddar cheese (yellow label)-grated6 eggs6 ounces cream (I use whipping cream.)Salt to tasteWash and de-vein peppers and drain on paper towels. Grate cheese. Layer peppers and cheese in a 9 x 12, (I have used a 9 x 13 and it works fine), baking dish-and end layers with cheese. Beat eggs, cream and add salt. Pour over chiles and cheese. Bake at 350 degrees until it bubbles and then at 250 degrees for 20 more minutes.You're invited back next week as I share some of our favorite Mexican dishes like Chili-Spiced nuts and a couple more surprises. Be sure and check out your nearest plant nursery and the Weatherford Farmer's Market to pick up some great plants or veggies; it's time to get those hand dirty.