Happy Friday – Forest Closures, Did you know? Recipe to Try, & Community Events

Please note that campgrounds within the closure area are also closed.

More info:

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for areas of Coconino National Forest that are also closed.

for areas of Apache Sitgreaves National Forest that are closed.

Until the late 1970s, there was serious debate about whether a monsoon truly existed in North America. However, considerable research, which culminated in the Southwest Arizona Monsoon Project (SWAMP) in 1990 and 1993, established the fact that a bonafide monsoon, characterized by large-scale wind and rainfall shifts in the summer, develops over much of Mexico and the intermountain region of the U.S. Published papers at the time called this pattern by different names, including the “Summer Thunderstorm Season,” “The Mexican Monsoon,” “The Southwest Monsoon,” and the “Arizona Monsoon.”

Since 2008, the National Weather Service has decreed a monsoon season from June 15 to September 30, but it still keeps track of the monsoon start by a measure it used from 1949 until 2008 — the first of three consecutive days with an average dewpoint of 54 or above.

Also known as chubasco, the summer rains bring much-needed moisture and cooler evenings. Not to mention lightning, heavy rain, high winds, flash flooding, hail and dangerous driving conditions.

1.     Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.

2.     Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.

3.     Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.

4.     Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.

5.     Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.

6.     Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.