Page 1

Summer ’05

Q U I T E

S I M P L Y

13 CULINARY

EXPERTS Share Their Passion

DESSERTS & APPETIZERS

SUMMER DELECTABLES WINE Pairing &

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“Trusted Care for the Ones You Love� Luis Terrazas has worked toward being a funeral director since he was a teenager. He comes from a community-minded family and working with the community is what they do best. He graduated from Western New Mexico University with a bachelor of arts degree in accounting and also earned a degree from the Dallas Institute of Funeral Service. During his tenure at the institute he gained additional experience as a funeral director, and in other aspects of the funeral industry, at the Thompson, Harveson and Cole Funeral home in Fort Worth, Texas.

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SILVER CITY LIFE SUMMER 2005

features 10 Extravagant Makeover. Molding a healthier, more attractive body for a deserving individual is the continuing goal of organizer dentist John Sherman and a group of local businesses. 18 Food. Area cooks share their passion…and a few recipes in this in-depth look at the art of local cooking. 32 Cooking Accessories. You can find those kitchen necessities and gadgets without leaving town.

WE OFFER EVERY KIND OF LOAN INCLUDING: COMMERCIAL, CONSTRUCTION MORTGAGE • LOCATIONS: 1928 Hwy. 180 East Also in Wal-mart • P.O. Box 2798 Silver City, NM 88062

505-388-3121 • ATM LOCATIONS: 1928 Hwy. 180 East Wal-mart Gila Regional Medical Center

34 Wine. Michael Cooperman highlights the basics of pairing wine and food, and Bob Browning describes his approach to collecting and storing wine.

ON THE COVER: Robert and Pauline Browning designed and built their own custom kitchen and wine storage area with the help of their son Alan.

38 Cheese. A social cheese club brings the best from around the world. 40 Burritos. A long family tradition of burrito vending is shared by Juan and Mary Ellen Tellez. S1-S16 Silver City Source. Shops and Services, Galleries and Attractions, Salons & Spas, Products, Restaurant Menus. 41 Summer’s Best Deserts. A pictorial highlight of delectable pastries as presented by area restaurants will make your mouth water. 44 Recipes. Some great recipes are presented in these pages and there are tips on cooking with herbs, high altitude changes and diabetic planning. 49 Margaritas. The Silver City is now a drink on Maria’s famous margarita list in Santa Fe and you can learn how to make this cool summer drink right here…in Silver City. 50 Cooking. Understand the meaning and benefits of natural and organic food; meet Eddy Montoya, an award-winning Seattle chef who was raised in Silver City and take a look at some great meals for local benefits and needy individuals.. 54 Coffee. Discover the great local brews and hangouts that have become part of Silver City’s downtown culture. 56 Summer’s Best Appetizers. An amazingly diverse array of appetizers is available to local patrons and we’ll show you a few that will definitely get your attention. 64 Today’s Nursing. Four top area nurses discuss the changes they’ve seen during their careers. 78 Two Generations of Builders. Profiling the work of Luis and Arturo Terrazas.

departments 16 Outdoors. Fly-fishing on Whitewater Creek. 60 Pets. Happy Endings featuring recent adoptions. 62 Animal Rescue. Saving our dogs, horses and llamas. 72 Out & About. Snapshots of local events. 74 The Arts. Chocolate Fantasia Winners

Sean Ormand President 6 – SILVER CITY LIFE

77 New Faces in Business. 79 Openings, Performances and Special Events.


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505.388.3180 • 866.934.3866 correcaminostransit.com • bus@gilanet.com Sponsors: All Glass MD Gabriel Ramos Silver Leaf Floral Millennium Therapy Bryan Truck and Auto Hidalgo Medical Service Southwest Collision Repair Gila Regional Medical Center Family Dental Practice - Palomas, Mex.

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SILVER CITY LIFE Terri Menges President & Managing Director

Joseph Burgess Vice President

Arlyn Cooley Staff Accountant

Brett Ferneau Writing except where credited

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Joseph Burgess Michael Cooperman Brett Ferneau George E. Glynn, Jr. Al Lucero Alice F. Pauser Rocio Rueda M. H. “Dutch” Salmon Pat Young Contributing Writers

Joseph Burgess Photography except where credited

Cienega Spa Michael Cooperman Sandy Correa Brett Ferneau Dianne Hamilton Boomer Head James Edd Hughs Alice F. Pauser Kimber Richardson M. H. Dutch Salmon Silver City BPW Judy Wuthrich Contributing Photographers

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Residential and Commercial Construction 8 – SILVER CITY LIFE

LeAnne Knudsen Project Manager

Jim Madsen Copy Editor

Debra Luera Terri Menges Jennifer Rivera Designers

Lynn Janes LeAnne Knudsen Joanne Perez Kimber Richardson Advertising Sales

Special Thanks to: John & Maggie Anderson Allison Bateman F.E. Baxter Robert and Pauline Browning Joe & Tonya Cannariato Shing & Ellie Chin Rob Connoley Tyler Connoley Arlyn Cooley Michael Cooperman Sandy Correa John & Dianne Hamilton Mike Harris Mike & Carrie Ann Head Larry Hyde & Becky Ferranti James Edd Hughs Lynn Janes John Paul & Linda Kay Jones Leah Gray Jones Lorri Kelley Dr. Kenneth Ladner Leslie Laidlaw Cathy Lambert Donna Lawder David & Judith Lawrence Linda Locklar DVM Joey & Courtney López Jim Madsen Linda McArthur Gwenda McClure Scott & Belinda Mills Eddie Montoya Donna Navin Chele Pinkerton Jay Pinkerton Joanne Perez Luis Pérez Sharlene Rapp Christine Rickman Judith Standard Juan & Mary Ellen Tellez Arturo Terrazas Luis Terrazas Carol Thompson Bill VanDran Judy Wuthrich

Joseph Burgess LeAnne Knudsen Distribution

©Zia Publishing Inc., 2005. This issue of Silver City Life is copyright under the laws of the United States of America. All rights reserved. Reproduction in whole or part without permission of the publisher prohibited. For permission to use any portion of this publication email:info@ziapublishing.c om All submissions of editorial or photography are only accepted without risk to the publisher for loss or damage. Every effort was made to ensure accuracy in the information provided. The publisher assumes no responsibility or liability for errors, changes or omissions.

Silver City Life is published bi-annually by Zia Publishing Corp. with offices at: 611 N. Hudson Street Silver City, NM 88061 Phone: 505-956-1560 Fax: 505-956-1580 e-Mail: info@ziapublishing.com Website: www.ziapublishing.com Subscriptions: $5.00. Add $2 for subscriptions to Canada or Mexico. $3 for other countries. Back Issues $3.50. Subscription telephone: 505-956-1560


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Silver City’s

Extravagant Makeover BY BRETT FERNEAU

Silver City’s EMT – that’s the Extravagant Makeover Team – is at it again. Led by cosmetic dentist Dr. John B. Sherman, this group of local businesses selects deserving Silver City/Grant County residents and treats them to the works. The makeover includes basic and cosmetic dentistry, ZOOM™ tooth whitening and Gold Dust™ porcelain veneers by Dr. Sherman, as well as laser treatment by Sparks Laser Hair Removal Center, a new hairstyle and more from Shear Reflections, new clothing with accessories from á la mode fine fashions etc. and a safe healthy tan from Broadway Boutique. The makeover subjects also receive strength training and nutritional counseling at Iniguez Physical Therapy and Fitness Center to help them lose weight and get in shape. Collectively, this all adds up to a significant amount of money for the various businesses, but it’s no giveaway. Since no one can change who doesn’t want to, finding willing candidates is a crucial part of the selection process. This year’s recipients, Allison Bateman and Joanne Perez, had to demonstrate their commitment to a program that takes time, hard work and temporary discomfort. above: Allison Bateman and Joanne Perez discuss their Extravagant Makeover fitness program with Pedro Iniguez of Iniguez Physical Therapy and Fitness Center.

10 – SILVER CITY LIFE


Includes dentistry, laser hair removal, beauty treatment, clothing with accessories, a healthy tan, strength training and nutritional counseling. “This is one of the most positive things I’ve ever done,” Allison told us. “I didn’t like it at first because I was out of shape and that made the workouts really hard. Now if I don’t go to the gym, I miss it. They’re always watching to see how I’m doing, and I like that a lot.” Allison reports that the results of her hard work are showing. Her clothes fit loosely, she is receiving compliments and many of her aches and pains have gone away. The real beauty of the program is that it’s not just about looking great. It is also improving the women’s health, and could even extend their lives. Dr. Sherman points out that dental exams and x-rays can turn up early indicators of a variety of health problems. For example, gum disease has been linked to diabetes and heart disease. While it is not completely understood, there is also a connection between gum disease in pregnant women and subsequent premature birth and low birth weight. Using virtually no radiation, Dr. Sherman’s modern digital dental x-rays can even detect plaque in a patient’s arteries and warn of coronary disease. “Dr. Sherman has worked miracles in just a month and a half,” says Joanne. “Everyone sees the difference. I know I smile more.” At Shear Reflections, haircuts are just the beginning. The women will also receive coloring and styling by Tony Gonzales and Georgia Rivera, a manicure and pedicure by Jenny Reynolds, a massage by Kathy Gorum, and a Merle Norman™ cosmetic match and makeover by owner Tillie Placencio. “We’re glad to do it,” says Tillie, “It’s great to be able to make this contribution to the community.” Holly Sytch at á la mode fine fashions etc. will work with the young women to help them find elegant casual clothing and accessories that they can wear often. “Silver City is a casual place,” she says. “I want them to really get the wear out of their new clothing, not just wear it once and hang it in the closet.” Look for the final results of the 2005 Silver City Extravagant Makeover in the next issue of Silver City Life. Left: Dr. John Sherman has been trained in the latest techniques and technology available in cosmetic dentistry today including the Hornbrook Group. He is a member of many aesthetic societies including the American Academy of Cosmetic Dentistry, American Orthodontic Society, Southwest Aesthetic and Restorative Dental Society, American Dental Association, New Mexico Dental Association, Academy of General Dentistry, Southwest District Dental Society and the Silver City Dental Society.

WEIGHT

Loss

Tips

“My burritos have turned into lettuce wraps,” reports Joanne Perez. Joanne is one of the subjects of the Extravagant Makeover feature on page 10. Makeover requirements include regular workouts at Iniguez Physical Therapy and Fitness Center. There, owner Pedro Iniguez counsels the young women on nutrition and recommends diets based on their individual body types. When 32-year-old Joanne learned that she is a borderline diabetic at risk for heart disease, her commitment to the program became even stronger. The enemies of Joanne’s body type are the “bad” carbohydrates found in breads, pasta, potatoes and rice. She cut those out of her diet, learning to substitute lettuce for bread and tortillas. She eats reduced portions and drinks a glass of water before meals. For those mid-afternoon “munchies” she substitutes soy nuts for other snacks. In the first week of the program, Joanne lost eight pounds. She cautions against watching the scale too closely, however. Workouts build muscle, and muscle tissue weighs more than fat. “The scale can be discouraging,” she notes. “It’s better to check how your clothes fit.” www.ziapublishing.com – 11


Cosmetic and Aesthetic Dentistry John B. Sherman, DDS 3115 North Leslie Road, Silver City 505.388.2515

Laser Bleaching • Smile Makeover • Orthodontics • White Fillings • Porcelain Veneers and Crowns American Academy of Cosmetic Dentistry • Academy of General Dentistry

12 – SILVER CITY LIFE

1 oz. 1 cup 1 ⁄2 cup 8 oz. 399 (g) 53 (g) 57 (g) 2 oz. 92 (g) 425 (g) 52.5 (g) 56.8 (g) 62 (g) 95 (g) 257 (g) 202 (g) 270 (g) 103 (g) 170 (g) 82 (g)

115 54 150 235 1060 140 170 190 260 200 140 180 170 370 647 581 708 282 521 262

Calories

Fudge Popcorn (plain) Bread Pudding Chocolate Milk Double Whopper® Jalapen˜o Poppers (2) Cinnamon Sticks (2) White Icing Battered Fish (1 piece) Coca-Cola® (medium) Chicken Plank (1 piece) Battered Shrimp (4 pc.) Lobster Crab Cake Pecan Pie (1 piece) Sonic® Cheeseburger BLT Country Fried Steak Grilled Cheese Popcorn Chicken (large) Corn Dog

Food Item

Serving Size

340 270 110 410 140 515 255 365 340 80 100 470 430 60 660 730 150 560 520 250

Calories

3 oz. 50 (g) 57 (g) 249 (g) 300 (g) 39 (g) 10 (g) 13 (g) 31 (g) 12 (g) 21 (g) 41 (g) 40 (g) 8 (g) 245(g) 267 (g) 1 taco 7.8 oz. 6 oz. 3.4 oz.

Food Item

Serving Size

Pork Chops (med.) 1 Breadstick 2 Hot Wings Cold Cut Combo Grilled Chicken Salad Beef Pot Pie Chicken Chow Mein Fried Chicken Chile Con Carne Clam Chowder Cream of Wheat Fish Sandwich Macaroni and Cheese Pancakes 6” Pan Pepperoni Pizza Enormous Omelet Sand.® Grilled Steak Taco Big Mac® Large French Fries Chicken Nuggets (6 pc.)

Calories

Food Item

Serving Size

Calorie Chart

Regular Cheese Coney Grilled Chicken Wrap Chili Cheese Fries Fritos® Chili Pie Large Onion Rings Mozzarella Sticks Large Cherry Limeade® Large Ocean Water® Large Vanilla Shake M&M®SonicBlast® (lg.) Pineapple Sundae Hot Fudge Sundae Pancake on a Stick Sonic® Sunrise Large Hot Dog Cookie Dough Blizzard® Banana Split Chili Burger Cake Doughnut Carrot Cake

130 (g) 253 (g) 146 (g) 191 (g) 535 (g) 154 (g) 826 (g) 768 (g) 454 (g) 522 (g) 255 (g0 240 (g) 78 (g) 827 (g) 99 (g) 312 (g) 396 (g) 279 (g) 24 (g) 48 (g)

366 539 299 611 507 382 361 336 605 931 399 392 240 368 240 675 510 490 210 385


Playboy

photo courtesy of Cienega Spa

Facials AT CIENEGA SPA

Dickies Girl •

BY ROCIO RUEDA A FACIAL AND A PERSONALIZED HERBAL STEAM AT CIENEGA SPA & Salon is sure to be a relaxing experience and certainly a deep cleansing of the skin. The spa offers seven different facials, which last from 60 to 80 minutes and range in price from $50 to $60. All treatments done by the spa use a line of skin care products called Dermalogica ™. The products are made for all skin types, including normal, sensitized, dehydrated and oily skin. A detailed intake form must be filled out so the spa’s staff can determine which products to use for each client to achieve the best results. Dermalogica ™ products are formulated by The International Dermal Institute, a postgraduate training facility for skin care professionals. “All the products are very natural,â€? says Pam Hogan, who co-owns Cienega Spa and Salon with her husband Robin. “They have a lot of botanicals.â€? “Dermalogica™ is a fairly new company and is now the largest skin care company in the world,â€? says Robin. For more information about their services, contact Cienega Spa and Salon at (505) 534-1600.

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Health

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Publisher’s Note Zia Publishing Corp. is proud to present our largest-ever edition of Silver City Life. Weighing in at a hefty 104 pages, it is packed with Silver City food, fun, hospitality and more. From our viewpoint, it was one of the most enjoyable issues to produce since we started Silver City Life in the summer of 2000. We hope you enjoy this complimentary issue as much as we have. We would also like to invite you to visit www.ziapublishing.com and view our entire family of Zia publications. As you may know, Zia Publishing is 100% locally owned and operated with headquarters on Hudson St. in Silver City. Our flagship publication is New Mexico Traveler. The most popular and most-often borrowed exclusive hotel visitor’s guide in the state, Traveler is read by an estimated four million people annually. In addition, we publish Deming Horizons, Gallup Life, the Gallup Visitors Guide, Old West Trails, the Silver City Relocation Guide, Spirit of the White Mountains, The Spirit of Zuni, and the Zuni Visitors Guide. You can keep up with area attractions and events virtually anywhere in New Mexico by going to our website, clicking on the appropriate Zia publication and viewing selections from the latest edition. This service is a way of thanking our readers and advertisers for your support through the years. It takes a lot more than a great climate to be listed as one of the Best 100 Small Towns in America. A great climate means nothing without good people to share it. So in closing, we thank the people of Silver City, Grant County and surrounding areas who appear in these pages.

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505.538.8081 www.eklektikas.com

Terri Menges Publisher www.ziapublishing.com – 15


Outdoors

a simple

can’t miss

Recipe for

wild

Photo by M.H. Dutch Salmon

trout PAN FRIED TROUT either over the campfire or in the kitchen: Remember, with trout you don’t filet or scale the fish, just slit the belly and remove the innards. Wash clean. Wild trout don’t need sauces, batter, or a complex of seasonings. It makes a difference though, what you fry them in. By far the best is bacon grease. So fry up a half pound of bacon in a non-stick pan, remove, then give the trout 2-3 minutes on a side to crisp them up and get them done. This method is not only simple, it makes the tail and fins a delicacy. The meat will peel right off the bones. Squeeze a lemon over each fish, salt and pepper, and you’re in business.

Further information. Gila National Forest Headquarters, Silver City, 388-8201. Mimbres Ranger Station, Mimbres, 536-2250. 16 – SILVER CITY LIFE

FLY-FISHING THE HIGH-LONESOME BY M.H. “Dutch” Salmon Out of the rugged highlands of southwest New Mexico flow more than 500 miles of perennial streams that hold fish. About 400 miles of this total stream reach might fairly be described as trout water – rainbows, browns, and Gila trout – with the remainder described as warm waters where smallmouth bass, channel and flathead catfish, and carp predominate. Of course, in places, the cold water trout and warm water fish overlap and may reside in the same pools. The warm water fish are another story, and a good one. Today we’re going to gather up our fly rods and hike to the highlonesome along a cold water stream for trout. Fly-fishers are notably careful about giving away their favorite haunts for trout. I’m no different; there are streams in the forest that I would never reveal in print. But one stream is already so well known, and is such a steady producer of trout, that I see no harm in recommending it by name. To get a start fly-fishing the high-lonesome of southwest New Mexico, try Whitewater Creek. The stepping off point is the famed Catwalk near Glenwood. The fly-fisher should arrive early to get ahead of the crowds. While the tourists hike the Catwalk above, you as a fly-fisher will be above: Fly-fishing the High-Lonesome. opposite: Wild Trout.


Map by M.H. Dutch Salmon

lurking and climbing amongst the boulders below, dropping a beadhead nymph into the pools and deeper runs. Even here the trout are usually numerous, though this portion of the stream sees lots of visitors. And even here the trout are wild and colorful. Predominately, they are rainbow trout, and though there is a rainbow trout hatchery near Glenwood, most of the trout here are born and raised in the stream. So along with the rainbow colors, many will show the dark grey parr marks along the flanks, and the copper or yellow sheen along the stomach, that is reminiscent of the native Gila trout. Some others will have a red throat slash that is the mark of a cutthroat trout. Others will show traits of all three strains. These are wild trout of no single breed. The catwalk is only about 11⁄2 miles long. Beyond, you are really in the highlonesome as the crowds disappear and most days the fisherman will have the stream to himself. It can be slow, rugged going, but there are trout all the way and the stream will continue on up and up, for at least a dozen miles. Most of the trout are on the small side – six to nine inches – but a “trophy” a foot long will show up from time to time. As you ascend, pines will turn to spruce and aspen, there are side canyons to explore, a few of them with trout of their own, and in places the surrounding peaks will loom 3,000 feet above the angler. The cold waters become colder. The wilderness is all around you and indeed virtually all of Whitewater Creek is off limits to development and mechanized travel. Catch and release is the norm in fly fishing today, but Whitewater Creek is such a good, natural producer of trout there is nothing wrong with keeping a few for a campfire meal, or fish fry at home.

Wind Canyon Estates

L

It’s why people move to Silver City!

ocated approximately 5 miles west of Silver City on Hwy. 180 W. bordering the Gila National Forest, Wind Canyon Estates boasts breath-taking views, some as far away as Arizona. Enjoy the native vegetation of beautiful wild flowers, yucca, and stately piñon, juniper, cedar and oak. 10 acre parcels priced from the mid $70s. Definitely a place to explore! Enchantment Realty 501 Silver Heights Blvd. Silver City, NM 88061

1-800-456-3132 • 505-538-2931 www.silvercity-realestate.com www.ziapublishing.com – 17


13 culinary hometown

EXPERTS BY BRETT FERNEAU

Home cooking takes on a delicious new dimension as we break bread with a full baker’s dozen of Silver City’s canniest cooking enthusiasts.

above, top, left to right: Featured locals with a flair for cooking include Luis Pérez, Dr. Linda Locklar, Leah Gray Jones, Dr. Kenneth Ladner, Becky Ferranti, Judy Wuthrich, Belinda Mills, Pauline Browning, Jay Pinkerton, Lorri Kelley, Linda Kay Jones, John Paul Jones and Judith Lawrence. 18 – SILVER CITY LIFE

Those exquisite aromas may emanate from a Dutch oven, an outdoor grill or a state-of-theart kitchen. The formulas for those fabulous flavors might flow from Cajun, Mexican or Sicilian origins; or the robust repast may result from a respected ranch recipe. Whatever the source, the results are definitely delectable. Silver City’s cooking experts have a variety of methods, recipes and philosophies, but together they share a love of great food and good company. These are profiles of just a few of our hometown “food folks.” They come from all walks of life, but none of the cooks we’ve profiled here are restaurant professionals. They are nurses, educators, writers, outfitters and others locally well known for their culinary creations. Some use recipes handed down through generations; others boldly go where no gourmet has gone before. If you should ever be fortunate enough to be invited to dinner by one of the good people in these pages, don’t miss the chance. However, they all enthusiastically encourage our readers to roll up their sleeves and set out on their own culinary adventures. Several of our cooks have generously shared their recipes, which can be found on the pages referenced in their profiles. The fare here includes appetizers, main courses, side dishes and desserts. The cultural, national and ethnic variety of dishes is worldwide. The ingredients range from wholesome and healthful to delightfully decadent. That’s a lot of diversity, but it all boils down to one thing: Silver City’s home cooking can’t be beat. Let’s gather around the table.


Seventy-seven year old Luis Pérez Ortega says he’s somewhat of a purist when it comes to his cooking. For his Mexican dishes he uses only white cheese, and he never mixes red and green chiles. He shreds the chicken for his enchiladas by hand, removing unwanted fat and cartilage. He travels to Palomas, Mexico for the proper corn tortillas and buys them in bulk. He takes his time at the local supermarkets, selecting avocados that are not mushy or stringy. The Big Jim chiles he used in this recipe come from the banks of the Gila River in Virden, New Mexico, near the Arizona line. The Big Jims are rated at about five on the heat scale, but Mr. Pérez cooks for flavor, not heat. He feels strongly about this, and we feel fortunate for it. His Green Chile Chicken Enchiladas with Tomatillo Sauce on a bed of Mexican Fried Rice with Guacamole are superb. A former newspaperman and publicist, Luis knows how to research a subject. He can tell you that the tomatillo, which looks like a small green tomato, is actually related to the gooseberry; and that if you stir the rice once it starts to boil, it will turn out sticky. He recommends books by Diane Kennedy and Jim Peyton for those interested in Southwestern cuisine. Luis cooks enchiladas for the Tour of the Gila annually. He enjoys historical writing, and is presently working on a biography of Apache chief Mangas Coloradas. See Green Chile Chicken Enchiladas with Tomatillo Sauce recipe on page 44.

LUIS

´ PEREZ How long have you lived here? Since 1980. What is your occupation/ business? Historical writer. Where are you from originally? Chihuahua City, Mexico and El Paso, Texas. When/how did you become interested in cooking? I got it from my mother. She was a great cook. When did you start cooking for others? 1962. I started with roasts and steaks, and went on to rice, beans and guacamole. What is your favorite style of cooking? (Does not necessarily have to be what you cook yourself.) Mexican. What is your favorite dish? Chicken enchiladas, albondiga soup. What is your favorite dish to cook for others? Green chile caldillo. I also make tesguino (tizwin.) What dish do you have the most requests for? Caldillo soup. Do you usually measure ingredients (or throw things together)? Not any more, but it takes practice. I like to be workmanlike in my cooking. How does high altitude affect your cooking? My wife had to change her bread recipes. Best meal you’ve ever eaten (most memorable, what, where and why?) Tampiqueña steak with two red chile cheese enchiladas, refried beans and rice, guacamole and sautéed green chile strips. Philosophy of your cooking? I like to stick to basic styles. No doo-dads, no wimpy Santa Fe or New York City stuff. Do you have a food fantasy? I’ve heard they make really good roasted suckling pig in Spain. I’d like to try that. Any tips for wannabe cooks? Stick to the basics, but experiment. It’s work at first. You’ll burn the rice a few times. But practice, and it becomes easy after awhile.

www.ziapublishing.com – 19


LINDA

Locklar

How long have you lived in Silver City? All my life. What is your occupation/ business? Veterinarian. Where are you from originally? Silver City. When/how did you become interested in cooking? My grand-father took me to the wilderness with him when I was a child. I used to watch him while he cooked. What is your favorite dish? Seafood. What is your favorite dish to cook for others? Sourdough bread. What dish do you have the most requests for? Mincemeat Pie. Do you usually measure ingredients or throw things together? If it’s a new recipe, measure. Once I know a dish, though, I cook by sight. I keep adding the ingredients until it looks like I’ve got enough of each. How does high altitude affect your cooking? You have to make a few adjustments. Best meal you've ever eaten (most memorable, what, where and why.) Fried fresh deer liver and onions, in the wilderness with my husband and camping friends. Philosophy of your cooking? First and foremost, cooking must fill the empty place behind the belt buckle. If it does that it’s okay, even if it’s a flop. Do you have a food fantasy? I don’t have time for that. All my fantasies involve horses, trails, and distant mountains. Any tips for wannabe cooks? Get a Dutch oven and cook!

20 – SILVER CITY LIFE

“As a cook, I’d probably make a pretty good veterinarian,” says Dr. Linda Locklar. The fact that she is both indicates that this good-natured outdoorswoman doesn’t take herself too seriously. Just the same, today she is pioneering something new: baking cookies in a Dutch oven. “I’ve never heard of that,” comments a passerby. “Neither have I,” Linda replies with a smile. A native of Silver City, Linda has lived here all her life. She enjoys trail riding, hunting and camping, and has published a book of cowboy poetry. She established her veterinary practice here over thirty years ago, but the outdoor cook in her goes back farther than that. She still uses a Dutch oven that belonged to her great grandmother. The cast-iron vessel was regularly used to cook the family meals when her ancestors migrated across Texas in 1902. This afternoon, that noble old instrument is being used in an attempt to bake Peanut Butterscotch Busters, the cookies mentioned previously. The experiment seems to be going well, but Linda doesn’t consider herself to be a trendsetter. Last year, her Old Fashioned Mincemeat Pie won first prize in the dessert category at the Southwest Dutch Oven Cook-off held annually at Glenwood. This year she’s back again, competing in the single-dish categories with the Busters and her Three-meat Chili with Beans. It’s too early to sample the chili, but the first batch of cookies is fresh, hot and good. Why, you could even bake them in a regular oven if you had to! See Peanut Butterscotch Busters recipe on page 50.


Just because you’re riding a horse through the wilderness doesn’t mean you have to dine on canned beanie-weenies. Veteran trail guide and champion Dutch oven cook Leah Gray Jones believes that healthy, satisfying meals are an important part of any outdoor adventure. After you taste her Dutch oven cooking out on the trail, you’ll be a believer too. Last time we caught up with Leah, she had three Dutch ovens going at once. She was cooking Rosemary Pork with potatoes and onions, Sausage & Jalapeño Corn bread, and Chocolate Pudding Cake for dessert. She was also keeping her hungry guests occupied with stories and anecdotes while whipping up a hot batch of Chile con Queso and fresh tortilla chips. We learned that this Deming native had lived in several places around the world before returning to southwest New Mexico 24 years ago to establish Gila Wilderness Ventures. Leah and her crew always bring along plenty of fresh fruits and vegetables on their pack trips, and she has no problem accommodating special-needs diets on the trail. At one point she went over and laid her hand on the side of a Dutch oven on the coals. “About 325 degrees,” she told Fred, her helper. She was referring to the temperature of the inside of the oven. This trail cook really knows her onions. The meal was delicious; the pork was tender, juicy and firm. It all came with a generous helping of humor, too. “I like cooking outdoors,” Leah told us, “because I don’t have to sweep the floor.” See Chile con Queso recipe on page 47.

LEAH LEAH

Gray Jones Jones Gray How long have you lived in Southwest New Mexico? 24 years. What is your occupation/ business? Guide and outfitter. Where are you from originally? Deming. When/how did you become interested in cooking? My mother took me into the kitchen. I like to eat, and cooking is the next thing that comes along after that. When did you start cooking for others? I’ve always cooked for other people... can you imagine if I ate it all myself? What is your favorite style of cooking? (Does not necessarily have to be what you cook yourself.) I like to cook out in the beauty of natural surroundings. It seems to enhance the flavor of good food. What is your favorite dish? Cornish game hens stuffed with wild rice. What is your favorite dish to cook for others? Beef brisket. What dish do you have the most requests for? Dutch oven green chile chicken enchiladas. Do you usually measure ingredients or throw things together? Depends. How does high altitude affect your cooking? I know that it does, but I’ve always cooked at high altitudes. You can cook anything here that you can cook on the coast, and you can cook anything up there (she points to the mountain tops) that you can cook down here. You just might have to cook it longer. Best meal you've ever eaten (most memorable, what, where and why.) Turtle steak from a shack on the beach at Bahia de Kino, Mexico. Philosophy of your cooking? People should cook and eat what they like; a lot of times the simplest is the best. Do you have a food fantasy? A daily fresh fish truck from the coast. Any tips for wannabe cooks? Practice and have fun! www.ziapublishing.com – 21


LINDA KAY

Jones

How long have you lived here? 21 yrs. What is your occupation/business? My daughter and I are starting a furniture manufacturing business together. She’s an interior designer. Where are you from originally? Pecos, Odessa and Dallas, Texas. When/how did you become interested in cooking? When you have five children, you’d better love to cook. When did you start cooking for others? I’ve always cooked for friends and family. I started cooking for large groups after J.P. became mayor. It’s a way to be creative, relax, and share with others. What is your favorite style of cooking? (Does not necessarily have to be what you cook yourself.) Mostly southern family style. After that probably Italian. What is your favorite dish? I especially like fried catfish. I also like comfort foods like vegetables and corn bread. What is your favorite dish to cook for others? The new recipe I’ll try tomorrow. What dish do you have the most requests for? Steak fry with pecan pie. Do you usually measure ingredients or throw things together? It depends on the dish. How does high altitude affect your cooking? The last time I tried to adjust my bread recipes from Texas was about five years ago. I haven’t had time since. Best meal you’ve ever eaten (most memorable, what, where and why.) Everything at Chef Giuliano Bugialli’s cooking school in Italy. Philosophy of your cooking? Enjoy it and share it. Otherwise go out or to someone else’s house to eat. Do you have a food fantasy? To always be able to get the best and freshest ingredients easily. Any tips for wannabe cooks? Jump in and have fun. Try simple recipes at first. Go to cooking school if you can, and try your hand at entertaining. When you travel, always try the local dishes. 22 – SILVER CITY LIFE

Most of us would cringe at the idea of hosting a dinner party for 25 people. We wouldn’t know where to start. When we learned that the menu would include cocktails, seven different gourmet appetizers made from scratch, steaks with baked potatoes all around and three different desserts, we would panic. It’s all a piece of cake for Linda Kay Jones and her husband J.P., who have been known to feed and entertain as many as 200 people at once at their elegant Silver City home. Together, the couple has refined the art of home entertaining to a gracious science. Linda Kay has recently returned from Italy, where she studied with Chef Giuliano Bugialli. The tapas (appetizers) she is making tonight, though, are made from recipes she learned during many hours spent studying at the Santa Fe School of Cooking. What a spread it is. The Beef Salpicon features 31⁄2 pounds of smoked beef brisket. The nearby Berry-Pecan Flan, Blue Corn Pancakes with Green Chile Chutney, Fresh Fruit with Tequila-Lime Syrup and Yogurt, Guacamole and Salsa Fresca beckon invitingly. Complementing the Beef Salpicon, a huge bowl of Sautéed Shrimp with OrangeChipotle Honey Mustard Sauce sits at the other end of the table, ablaze with color. “I hope you brought an appetite,” says Linda Kay. We’re going to need one; the party is just getting started. The couple divides the workload evenly, with clearly defined specialties. Linda Kay keeps the kitchen humming, while J.P. is the bartender


and rib eye steak chef. J.P.’s outdoor kitchen is as long as the indoor bar. The cooking surface of his barbecue grill measures four feet long by two feet deep. Linda Kay explains that she orders the appropriate number of steaks cut locally, about 3⁄4 of an inch thick. That way, J.P. can keep the steaks moving across the grill and serve all the guests while the meat is still hot. While there are a couple of commercial spice mixes that he likes, J.P. usually seasons his steaks with lemon pepper and garlic salt just before placing them on the grill. He advises us always to take steaks off the fire before we think they’re done, because they will continue to sizzle and cook for several minutes afterwards. All the while, the energetic couple manages to mingle with the guests, make introductions and ensure that everyone feels at home. This all sounds like a lot of work, but J.P. assures us that home entertaining is his pleasure and his wife’s passion. Not that they do it every day, of course. There is a business side to J.P. and Linda Kay. Former Silver City Mayor John Paul Jones is currently a customer service representative for Porter Oil Company. Linda Kay sits on eleven boards of directors, and is launching a new furniture manufacturing business together with her daughter, interior designer Pamela Worley. Whenever they get the chance, though, they like to invite folks over and fire up the grill. “I find cooking relaxing,” says Linda Kay. See Sautéed Shrimp with Orange-Chipotle Honey Mustard Sauce recipe on page 47.

JOHN PAUL

Jones

How long have you lived here? 22 years, this time. What is your occupation/business? Customer Service Representative. Where are you from originally? Silver City. I spent 25 years in Hawaii. When/how did you become interested in cooking? I’ve always been interested in cooking. In high school I had to cook my own breakfast every morning before school. When did you start cooking for others? While I was in college in Hawaii. We would go skin diving and then have a BBQ on the beach. I got put in charge of the fire and cooking. What is your favorite style of cooking? Japanese/Oriental and Italian primarily. There really isn’t any style out there in the world that I’ve tried that I didn’t like. What is your favorite dish? Anything Linda Kay cooks. What is your favorite dish to cook for others? Steaks. What dish do you have the most requests for? Steaks. Do you usually measure ingredients or throw things together? I just throw them on the grill. How does high altitude affect your cooking? Cooking takes longer. Best meal you’ve ever eaten: With Linda Kay’s cooking, every meal is an enjoyable memory. Philosophy of your cooking? It’s fun. I just hope everybody else enjoys it. Share it with family and friends. Do you have a food fantasy? I’d like to get a new drop-in, stainless steel Viking™ grill. Any tips for wannabe cooks? Try it; go for the best in life. Go ahead and throw something on the stove and burn it, ’cause you’ll never do that again. www.ziapublishing.com – 23


JUDY

Wuthrich

How long have you lived here? 19 years. What is your occupation/ business? Cosmetology. Where are you from originally? Missouri. When/how did you become interested in cooking? I tasted a baked cheesecake and liked it so much I started making them. When did you start cooking for others? When I was ten. There were eight of us kids, and my father would occasionally take my mother out to dinner as a treat. I loved to cook, so I’d cook dinner for the rest of the family. What is your favorite style of cooking? (Does not necessarily have to be what you cook yourself.) Thai cuisine. What is your favorite dish? Pasta, but not my own. What is your favorite dish to cook for others? Cheesecake. What dish do you have the most requests for? Plain New York-style Cheesecake. Do you usually measure ingredients or throw things together? I measure. I’ve had too many disasters wingin’ it. But I usually have to multiply the recipe. For example, the four-tiered wedding cake was the recipe multiplied by 13. The raw ingredients alone cost over a hundred dollars. How does high altitude affect your cooking? In a lot of ways. The most noticeable is that things tend to take longer to bake. Best meal you’ve ever eaten (most memorable, what, where and why.) It was just a couple of weeks ago at Geronimo’s in Santa Fe. Elk Tenderloin, Garlic Mashed Potatoes and Sugar Snap Peas. Philosophy of your cooking? Have no fear in cooking! Do you have a food fantasy? I’d like to learn to make homemade pasta really well. Any tips for wannabe cooks? A lot of people are intimidated by cooking well. (Points to huge bookcase stuffed with cookbooks) I think if you can read, you can cook.

24 – SILVER CITY LIFE

Cosmetologist Judy Wuthrich once made a wedding cake for a friend. This was no ordinary wedding cake, however. It was a four-layer cheesecake that weighed over a hundred pounds, and unlike some wedding cakes, it was completely consumed at the reception. Judy no longer tackles hundred-pound cheesecakes (please don’t ask) but whenever she’s not busy with Judy’s Nails & Stuff at Off Broadway, she’s probably busy in the kitchen. She is a yearly contributor to the Chocolate Fantasia event; this year’s entry was her own Chocolate Tamales. She is also a self-confessed “cookaholic” with a tendency toward perfectionism. “I like things to come out perfect,” she says with a chuckle, “I just don’t think that’s too much to ask.” She has made us a Chocolate Swirl Cheesecake with Chocolate Roses. She mixes corn syrup with melted chocolate and chills the mixture in the freezer, in a plastic bag. This is the “modeling clay” that she uses to fashion her chocolate roses, complete with individual petals, leaves and stems. Judy notes that the longest time involved in making a cheesecake is the baking time, which is over an hour. She also cautions our readers that the freshly baked cheesecake must cool very slowly to keep it from splitting across the top. At the end of the photo session, she generously gave us the cheesecake to take with us. Back at the office, we cut a slice and set the rest out on a table. It was all gone within minutes.


Lorri Kelley came to Silver City from Tucson in 1993. Her interest in cooking began during childhood when her grandmother was a baker and her mother a cook in a small-town restaurant. “From back in the kitchen, my mother could tell who was in the dining room by the way the orders came in,” she says. Her cooking and eating habits underwent a big change in 1996 when she was diagnosed with diabetes. As a registered nurse and Director of Gila Regional Home Health Services, Lorri is very aware of the problems diabetes can cause. She was determined that the disease would have a minimum impact on her health and lifestyle. She did her own research, and became an expert on cooking satisfying, healthful food for diabetics. She says, “It’s all about balance.” We asked Lorri for a dish with color, so she chose Mother Hazel’s Black-eyed Susan Salad. Made with pineapple, carrots and sugar-free Jell-O™, it is a versatile dish that can serve as a salad or an after-dinner sweet. Lorri notes that it’s also a handy dish to take to potluck suppers, a situation where diabetics are often forced to pick and choose. Lorri and her husband love camping in their motor home and head for the woods whenever they can. Their camping friends always ask for Lorri’s Sausage Gravy and Biscuits. She reports that the hot biscuits and gravy disappear quickly in camp, just like her salad did in the office after the photo shoot. See Mother Hazel’s Black-eyed Susan Salad recipe on page 50. For more information on diabetes and meal planning, see “A Matter of

LORRI

Kelley

How long have you lived here? Since 1993. What is your occupation/ business? I’m Director of Gila Regional Medical Center Home Health Services. Where are you from originally? The Syracuse, New York area. We moved here from Tucson. When/how did you become interested in cooking? My grandmother was a baker and my mother was a restaurant cook for twenty years. When did you start cooking for others? As a little girl, I remember helping my mom in the restaurant. I cooked for church suppers as a teenager. What is your favorite style of cooking? Quick and easy. What is your favorite dish? Fajitas. What dish do you have the most requests for? Sausage Gravy and Biscuits. Do you usually measure ingredients or throw things together? Six of one, a half dozen of the other. How does high altitude affect your cooking? It doesn’t. Best meal you’ve ever eaten? When I was a working college student, some friends took me to the Top of the Sixes on Madison Avenue in New York City. There’s no way to put a price tag on that experience. Philosophy of your cooking? Good food doesn’t have to be fancy, but nutritious. Do you have a food fantasy? A hot fudge sundae. I can’t have one because of all the sugar, but with the new second-generation artificial sweeteners I can come close. Any tips for wannabe cooks? Make it fun. If it comes out well, okay. If not, try again. www.ziapublishing.com – 25


JUDITH

Lawrence

How long have you lived here? Ten years. What is your occupation? I teach math and economics at Western New Mexico University. Where are you from originally? I was born in Massachusetts. I moved here from Rhode Island. When/how did you become interested in cooking? As a small child, toddling around my grandparents’ kitchen. They were recent immigrants from Italy. When did you start cooking for others? In my twenties. What is your favorite style of cooking? (Does not necessarily have to be what you cook yourself.) Asian or Mediterranean. What is your favorite dish? Anything made with tomatoes and basil just picked from my garden – plus olive oil, of course. What is your favorite dish to cook for others? Lasagna or Pizza Rustica. Pizza Rustica is an Italian version of the French quiche made with top and bottom crusts and a filling of ricotta cheese, eggs, and a bit of fresh parsley, green and red peppers. What dish do you have the most requests for? My guests already know that it’s going to be different every time. With my children, it’s Pizza Rustica. Do you usually measure ingredients (or throw things together)? I measure by eye or by how the ingredient fits in my hand. I never throw. How does high altitude affect your cooking? It doesn’t. Best meal you’ve ever eaten, most memorable, what, where and why. About twenty years ago in France, we ended up staying at a chef’s inn. We hadn’t planned on it and it was too expensive, but we were stuck and needed a place to stay. The food was extraordinary. Even our children, who were teenagers, commented on it. It was only later that we learned that the man in the kitchen was Bernard Loiseau, rated one of the top five chefs in the world at the time. It was his place. Philosophy of your cooking? It’s consistent with the Italian philosophy of cooking. Use the freshest ingredients. Use only a few herbs and use them sparingly. I use parsley and basil. In real Italian cooking, meat is only a small part of the dish. Use fresh vegetables. I buy top quality ingredients like imported olive oil, cheese and pasta. They cost more, but they’re worth it. Do you have a food fantasy? A brick pizza oven with a thousand-degree heating capacity. Any tips for wannabe cooks? Read cookbooks by the experts - Julia Child and Marcella Hazan. 26 – SILVER CITY LIFE

Judith Lawrence’s paternal grandparents immigrated to this country from Italy, and both her grandparents loved to cook. This circumstance led to some rivalry in the kitchen, but it also gave young Judith an invaluable education in the art of old country cooking. “Somehow, Italian cooking went crazy after it got to America,” she says. She is speaking of the commercialized stereotype dishes that involve mountains of meat and a long list of herbs and spices. The flavor of true Italian cooking, she explains, results from the carefully chosen combination of a few fresh, top quality ingredients. Judith is a vegetarian but her husband, builder David Lawrence, is not. Between them they work things out. Today is David’s birthday, and Judith has a day off from teaching mathematics and economics at WNMU. She is making Vegetable Lasagna. The Lawrences have honored us with an invitation to dinner with them and their guest. What a splendid evening: fine Sicilian wine, soft jazz in the background, good conversation and excellent food. The pasta in Judith’s Lasagna is imported, but the vegetables, Belgian endive and radicchio, are both usually available at the Silver City Food Co-Op. Meat? You’ll never miss it. We gratefully accept a second helping. The salad, too, is a model of satisfying simplicity - Fresh lettuce and coarse-grated carrots, vinaigrette made with good olive oil, lemon juice, dry mustard and salt. Top that off with black coffee and fresh banana cake with Italian cream cheese icing, and life is very good indeed.


Dr. Kenneth Ladner is a man of many skills and interests. Interested in stringed musical instruments, he hand-made a mandolin, three violins and a guitar. The mandolin bears his name in mother-of-pearl, just like it might have come from a music store. He is taking lessons on one of the violins and has begun building a viola. Ken’s interest in cooking started during his childhood, growing up on the Mississippi Gulf Coast in Bay St. Louis. “Red beans and rice was a workday dish,” recalls Western New Mexico University’s Science Department Chairman. “Monday was laundry day,” he explains. “Doing laundry for a household of nine took most of the day, so my mom would start the beans in the morning and let them simmer all day.” Atchafalaya Jambalaya, another classic Cajun dish, is historically based on leftover sausage, shrimp and ham and is a difficult dish to assemble from scratch. Ken, equal to the challenge, has prepared a meal that also features red beans and rice, corn bread, and fresh lemon meringue pie. Ken uses Gulf Coast shrimp in his cooking, because some of the frozen grocery store varieties refuse to turn pink when sautéed. When he has a chance to go to Bay St. Louis, he buys Zataraine’s™ parboiled rice in twenty-pound quantities, and brings back fresh frozen gulf shrimp. Some spice mixes he uses are available locally. “Cooking is a lot like lab work,” says this chemistry professor, “except that with cooking, you can eat the experiment afterwards.”

KEN

Ladner

How long have you lived here? Twenty-seven years. What is your occupation/business? Chemistry professor, Chairman of the Science Department at Western New Mexico University. Where are you from originally? Bay St. Louis, Mississippi, on the Gulf Coast. When/how did you become interested in cooking? I’ve always been interested in cooking. When did you start cooking for others? It was years ago, when my children still lived at home. What is your favorite style of cooking? (Does not necessarily have to be what you cook yourself.) Cajun. What is your favorite dish? Jambalaya and Red Beans & Rice. What is your favorite dish to cook for others? Lemon Meringue Pie. What dish do you have the most requests for? Red Beans & Rice. Do you usually measure ingredients or throw things together? I throw some dishes together, but not Jambalaya. How does high altitude affect your cooking? Initially it did. You need to use less baking powder at high altitudes; at least that’s what I’ve found. Best meal you’ve ever eaten (most memorable, what, where and why.) On the Mississippi Gulf Coast under a huge live oak tree, eating hot boiled crabs, shrimp and fried oysters and catfish with family and friends. Philosophy of your cooking? I find cooking relaxing. For me, it’s sort of a special event. Do you have a food fantasy? Not really. I’ve already tried to make all the dishes I’ve heard about that sounded like fun. Any tips for wannabe cooks? I’m not one to give advice. Just find recipes you like and go for it. After you’ve made the dish one time, you can play around with the ingredients and see how it affects the outcome. www.ziapublishing.com – 27


PAULINE

Browning

How long have you lived here? Ten years. What is your occupation/business? I’m an accountant. Where are you from originally? Beaumont and Galveston, Texas. We moved here from San Diego. When did you start cooking for others? I’ve always cooked for others, but it wasn't until after moving west that I learned you don't have to cook meat until it's charred. What is your favorite style of cooking? Grilling. I love grilled vegetables and meats. Properly marinated, the flavors can't be beat. What is your favorite dish? There are several: Curried Chicken, called Country Captain, Grilled Asparagus, or Tri-tip Steaks with Creamed Horseradish Sauce. What is your favorite dish to cook for others? Carne Asada. What dish do you have the most requests for? My strawberry shortcake. It's an old family recipe. At Christmas, it's prime rib with Yorkshire pudding, asparagus casserole, and Roquefort twice baked potatoes. Do you usually measure ingredients or throw things together? I measure. I'm not a dump cook. My mother was a great dump cook; it always came out perfect. But I'm not that brave. Best meal you've ever eaten: One Christmas, the whole family was here at once. We had twelve people in the house for our traditional prime rib dinner. So it wasn't the food so much as the very special occasion. Philosophy of your cooking? I just like to cook. Do you have a food fantasy? I have not tried Portabella mushrooms yet. Any tips for wannabe cooks? Get a good cookbook and read it. Watch the Cooking Channel for ideas, then buy some related cookbooks. 28 – SILVER CITY LIFE

Growing up along the Texas Gulf Coast, Pauline Browning had a thorough background in Southern style cooking before moving to San Diego at age 25. There she met her future husband, who she says, "introduced me to the finer side of life." Bob enjoyed good food and wine, and took Pauline to all of San Diego's gourmet restaurants. "After that," Pauline says, "I just sort of went goofy." She began to collect cookbooks and recipes. Soon she was feeding as many as 150 people at her Christmas open houses, and food preparation had to start two weeks in advance. Nothing was catered. About five years ago, Pauline and Bob revisited a San Diego restaurant that had made particularly good Carne Asada. They found that the dish was no longer served, because it was "too much trouble." Undeterred, Pauline later obtained the same recipe the restaurant had used. She didn't think it was "too much trouble" to share her Carne Asada with readers of Silver City Life. She cut the beef tenderloin into 1/4 inch thick slices, pounded them thin and marinated them for an hour. When the time was right, she cooked the meat fresh and hot just prior to serving. The meal also included Salsa Fresca, Guacamole Supreme, and Spanish Rice, which was contributed by son Alan Browning. It was delicious, but she should have warned us to save room for dessert. While the rest of the menu was South of the Border, Pauline's extraordinary Vanilla Custard Strawberry Shortcake was pure South Texas. Everything is bigger there, you know... See Carne Asada with Salsa Fresca and Guacamole Supreme recipe on page 48.


An avid cook, Belinda Mills is also interested in history, particularly that of the Greek and Roman Empires. These interests all blended together perfectly on a recent vacation to Italy, where her father-in-law has lived since 1989. Together with her husband Scott and their friends Harry and Linda Bright, she explored the historic countryside and tasted the local cuisine region by region. Belinda notes that Italian cooking styles vary depending on the locally available ingredients. Northern Italy, for example, is known for its beef and cream sauce dishes while Sicily is known for its fresh fruit and seafood. Cooking in all locales has been done the same way for hundreds of years, so Belinda advises knowing the local specialties when dining in Italy. One recipe she brought back from the trip was Pesci Sala (salt fish). The kosher salt coating is not used to season the fish, but packed around it like a plaster cast. When baked, the coating becomes a small oven, which holds the heat in. The hardened mixture is broken away with a blunt tool immediately before serving. Belinda prepared this dish for us using tilapia, a locally available fish. She served it with homemade pasta and clam sauce. It was superb. Her family’s most requested meal, though, is still her Southern Fried Chicken. “But that’s what I love about Silver City,” she says, “It has so much cultural variety, and everyone is interested in each other’s cultures. I want my children to grow up exposed to that kind of environment.”

BELINDA

Mills

How long have you lived here? 4 years. What is your occupation / business? We have Mills Cooper Motors. Where are you from originally? Muleshoe, Texas. We moved here from Clovis, New Mexico, which is not all that far from Muleshoe. When/how did you become interested in cooking? I’ve been interested in it since I was a small child. I came from a big family with a long line of cooks. When did you start cooking for others? About age 11. What is your favorite style of cooking? It changes as my moods change. What is your favorite dish? My mother’s Southern Fried Chicken. What is your favorite dish to cook for others? Navajo Tacos. Do you usually measure ingredients or throw things together? I don’t really measure a lot, and I don’t use a lot of recipes. I’ll read several recipes and then do my own. I seem to have an ability to taste a recipe and then replicate it. This is especially true of dishes with just a few ingredients, like Italian cuisine. How does high altitude affect your cooking? It doesn’t affect it too much any more, but I had to make adjustments when we moved here. At first, I didn’t know what was happening. Now, I check for high altitude instructions in recipes, and most of what I make isn’t affected. Best meal you’ve ever eaten (most memorable, what, where and why.) Dinner with my in-laws, Mike Mills and Rose Galante, at their home in Sicily. Great food, great wine, fantastic friends and family. Philosophy of your cooking? Make it fun. If cooking is stressful you’re not doing it right. Do you have a food fantasy? To eat all I want and never gain weight. Seriously, a large gourmet kitchen would be a dream come true. Any tips for wannabe cooks? Don’t be afraid; jump in. It’s not as complicated as you think. www.ziapublishing.com – 29


JAY

Pinkerton

How long have you lived here? All my life, off and on. I was born in Silver City at the old hospital. What is your occupation/ business? I have a master’s degree in counseling. I’m also involved in various enterprises and side ventures. When/how did you become interested in cooking? We had a cook at the ranch, because there were so many people to feed. We fed the family plus the ranch hands three times a day, seven days a week. Daddy used to say that our cook saved his marriage. I helped the cook in the kitchen as a child. What is your favorite style of cooking? I like to try unusual and different types of foods. What is your favorite dish? Any dish with green or red chile. What is your favorite dish to cook for others? Roast beef or lamb. How does high altitude affect your cooking? Breads are the only trouble. Best meal you’ve ever eaten? Coffee and food cooked in the wilderness. Dutch oven or campfire food. That’s because I’m happiest when I’m there. Philosophy of your cooking? I cook foods that I like. Do you have a food fantasy? I have a fantasy, but not for food. I’d like to be loading up my barrel horses with my brother’s roping horses and heading out to the rodeo competitions again. Growing up on a ranch and rodeoing were some of the best times of my life. Any tips for wannabe cooks? Start with simple home-style food. You can get fancy with experience.

30 – SILVER CITY LIFE

“There are three things you need for going into the wilderness: good food, good whiskey and a good mule.” So says Helen Elizabeth Pinkerton, better known as Jay. Her father, local rancher Stewart Mortley Pinkerton, was born in Silver City. He lived to be 93 years old and knew Ben Lilly personally. For Stewart, also known as Pink, taking pack mules into the wilderness was the finest form of recreation. Jay began going on pack trips with him when she was eleven. “Our best mule was Carrie,” she recalls. “She was famous for winning the mule race carrying the mail to the governor from Socorro to Santa Fe. She was also the best on the trail packing the whiskey and eggs. She never let the panyards hit a pine tree.” Jay’s pot roast recipe came from her mother, Virginia “Gege” Pinkerton. Their ranch cook Sid regularly fed the ranch hands and family using the same recipe. Jay says that Gege always preferred to use Yukon Gold™ potatoes because of their buttery flavor. Gege’s Pot Roast with Horseradish Mashed Potatoes is not only excellent; it’s also a very versatile dish. This same recipe can be prepared on the trail in a Dutch oven, served as a home-style meal or dressed up and served at a fancy dinner party. Wherever you serve it, Jay notes: “There is a lot of braising liquid with this dish. Serve it with rolls, biscuits or popovers. Like the cowboys say, ‘It sure does make fine soppin’s.’ ” See Pot Roast with Horseradish Mashed Potatoes recipe on page 45.


Volunteers at Serenity Acres don’t get paid, but they’re well fed. Co-director Becky Ferranti sees to that. Prior to starting the Silver City based equine rescue facility with husband Larry Hyde, Becky already had an interesting and varied career. A trained nutritionist, she worked in the health care industry before going on to own both a Chinese and an Italian restaurant. In her day, she baked up to 200 dozen assorted cookies to give out at Christmastime yearly. Becky likes to try the local dishes when she travels, but she also likes to visit foreign franchises of American chains, to see how the food differs. This curiosity has taken her to a MacDonald’s™ in Costa Rica and a Domino’s Pizza™ in Hong Kong. She eschews the use of oregano in her Italian cooking, preferring to season dishes with basil from her own garden. She also has peach, pear and apple trees and a grape arbor that produced ten gallons of grapes for jam last year. With the help of volunteer gardener Scott Ray, she is growing tomatoes, squash, peppers, broccoli, cauliflower, blackberries and raspberries. She uses everything she grows. One of her specialties is Biscotti, a crunchy, flavorful Italian cookie. The dough is formed into a loaf and baked, then cut into pieces and baked again. Becky explains that in Italy, Biscotti is cut in small slices and served with espresso. In this country, it gradually became “super-sized” into long pieces that are easily dunked in a cup of coffee. For more information on Serenity Acres horse rescue, see “Dinner Rides” on page 62.

BECKY

Ferranti

How long have you lived here? 2 years. What is your occupation/business? We operate Serenity Acres in Silver City. It’s a non-profit organization that rescues horses and finds home for them. Where are you from originally? Rhode Island. Before we moved here, we were full-time RV’ers from Anytown, USA. When/how did you become interested in cooking? My mother used to be a terrible cook. It wasn’t that she didn’t care, just that she didn’t have time. As a girl, I used to look through the cabinets for things to spice up her cooking. Once the kids were grown and she had time to experiment, she became a much better cook. What is your favorite style of cooking? Italian, probably because I had Sicilian ancestors. What is your favorite dish? Lobster. I’m a New Englander. What is your favorite dish to cook for others? Seafood pasta with fresh lobster, scallops, clams and shrimp, cooked in a tomato, garlic and basil sauce and served over fresh linguini. What dish do you have the most requests for? Strawberry Rhubarb Jam. Do you usually measure ingredients or throw things together? If I’m baking I measure, because baking is chemistry. I don’t measure much in general cooking. How does high altitude affect your cooking? I’ve tried longer and lower cooking temperatures, adjusting recipes. Diane of Diane’s Restaurant suggested putting a pan of water in the oven with the Biscotti so it wouldn’t dry out. She was right. Philosophy of your cooking? Serve hot food hot and cold food cold. I’m a real stickler about that. Also, make the food attractive – we eat with our eyes. Do you have a food fantasy? I’d like to have a little shop that sold nothing but good coffee, pie, cobbler and cookies. Any tips for wannabe cooks? Don’t be afraid to experiment, but have a good knowledge base, especially with herbs. Use fresh ingredients and have fun. www.ziapublishing.com – 31


2.

accessories Hometown Cookworks

Experienced and aspiring cooks alike will find a variety of products at Silver City shops, all designed to make life in the kitchen and dining room more pleasant. Here are just a few.

1. Margarita serving set by T.J. Renee with silver ice bucket and scoop by South Coast. 2. Place setting by Certified International, glassware by Artland, placemats and napkins by Bodrum. 3. Silver serving dishes with domesticated buffalo bone inlays by South Coast.

1. 32 – SILVER CITY LIFE

Courtesy of Legacy Lighting


3.

5. 4.

6.

4. Handmade bamboo cooking utensils by Bamboo Chef and bamboo cutting board by Totally Bamboo. 5. A variety of salsa mixes by North of the Border. Just add tomatoes! 6. A top-reading measuring cup by Oxo. Courtesy of Silver Cooks. www.ziapublishing.com – 33


Wine

What’s the best bottle of wine you ever had, where and when? It was at a restaurant in the Ritz Hotel in Barcelona, Spain. I was having a chicken dinner. The wine was a French Pouilly Fuissé. It’s a delicate white wine that’s a perfect compliment to chicken. I didn’t ask for it by name, just for a bottle of wine to go with the meal, and that’s what they brought me. The meal itself was memorable for another reason. It was the first time I had ever seen an artichoke. I called the waiter over, and he showed me how to eat the thing. The worst? I don’t like the Hungarian muscatels. They’re much too sweet. What are your favorites these days? In the white wines, I like the California chardonnays, and any German Riesling. As for the reds: I like a good merlot, and of course Cabernet Sauvignon. I also have some 2002 Shiraz from southeastern Australia that’s very good. Australia? Are you saying that they are making good wine Down Under these days? They are in Australia. New Zealand is a wonderful place, but they only make good beer there. Any tips for wannabe wine collectors? Join a good wine club. There are several in this country.

34 – SILVER CITY LIFE

Bob Browning

Rural Grant County

WINE Collector BY BRETT FERNEAU

IT’S FOUR IN THE MORNING IN WINTERTIME. IN THE DARKNESS AND BITTER cold, a small group of fire fighters from the Santa Rita Volunteer Fire Department is battling a residential blaze. The men are sweating inside their protective gear even as icicles form on their sleeves, just a few feet away from the roaring flames. Wherever you live in rural Grant County, you have folks like these for neighbors. They are unpaid volunteers who have families, jobs, and lots of things they’d rather be doing; but they share a sense of community. Night or day, they will drop everything to help you if you’re in trouble. Present at this morning’s fire scene, as always, is 75-year-old Bob Browning, a man whose vision and persistence were instrumental in creating the SRVFD.


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10:00 am to 6:00 pm Monday through Friday 10:00 am to 2:00 pm Saturday Retired U.S. Navy Commander Robert E. Browning has lived in places all over the planet, including Antarctica. His first tour of duty after joining the Navy in 1948 took him to London, Naples, Madrid, and French Morocco. It’s no wonder that he became interested in the fine foods and wines of many lands. His wine collection began with a single bottle of 1966 Chateau Haut-Brion, which he carefully wrapped and placed on its side in his footlocker to keep the cork moist. That bottle of wine traveled the world with Bob for the next twenty years. It has a place of honor at his home today. In the meantime, Bob’s wine collection has grown dramatically, just like the Santa Rita Volunteer Fire Department.

1304 North Hudson

388.1226

New Construction • Additions • Remodeling • Restoration •

opposite and above: Bob Browning’s wine collection is appropriately (and conveniently) stored in a built-in cabinet rack for the wines served at room temperature and in a chiller for those served cold.

• Concrete • Masonry • Landscaping • Demolition

Chris Arzate

Free Estimates

Bus: 505.388.4675

Cell: 505.313.6941 303.618.4968

www.ziapublishing.com – 35


Food & Wine

PAIRINGS

Here is a list of basic wine categories and many foods that pair well with them. Light Whites – higher acid: Sauvignon Blanc, Chenin Blanc, Riesling, Pinot Grigio, Vernaccia, Verdicchio, Sparkling Wines Pair with… Salads, asparagus, artichoke, peppers, olives, white flesh fish, shellfish Full Whites – lower acid, creamy and/or fruity: Chardonnay, Gewurztraminer, Pinot Blanc, Semillon, Viognier, Muscat Pair with… Smoked fish, salmon, tuna, grilled chicken and pork, cream sauces, sweet fruit and vegetables Light Reds – higher acid: Gamay, Pinot Noir, Barbera, Cabernet Franc, Sangiovese, Tempranillo (Rioja) Pair with… Lean red meats, tomato based sauces, light barbeque and picnic fare Full Reds – rich, higher in alcohol and tannin: Cabernet Sauvignon, Merlot, Syrah/ Shiraz, Grenache, Zinfandel, Malbec Pair with… Game meats, reduction and demiglacé sauces, filet mignon and ribeye steaks, stews, braised meats, heavier barbeque

photo courtesy Michael Cooperman

White with fish, poultry and pork and red with meat… Right? Wrong! While this axiom can hold largely true, it is most often the preparation of a food that deter-mines its wine matching capabilities. A “food wine” is one with a relatively high acidity. They can be produced anywhere the climate and winemaking techniques allow this natural acidity to be preserved.

CHOOSING THE

RIGHT WINE BY MICHAEL COOPERMAN SELECTING A WINE CAN BE A DAUNTING TASK INDEED. PERHAPS YOU HAVE EVEN HEARD OR READ ABOUT THE “ART” OF FOOD AND WINE PAIRING, which would seem to suggest that some level of expertise is required to truly and correctly tackle the task. Nothing, however, could be further from the truth. Certain wines have inherent qualities that increase their versatility at the table while others are much more limited. Understanding Your Senses Understanding how flavor components and textures are perceived will allow you to determine what you like, why you like it, and why certain pairings match well. Our senses of taste, touch and smell are our primary tools in the food and wine matching game. We can smell over 10,000 different aromas, yet we only sense four tastes: sweet, salty, sour – or acid – and bitter. How sweet or salty is a food or wine? How does it feel inside our mouths? Is it rich, smooth, thin, heavy, light, etc.? For instance, milk chocolate is sweet, creamy, smooth, richly textured, buttery and full. Straight lemon juice is highly acidic, tart and sharp, light and thin in texture. These same terms can be used to describe wine, and wines and food with similar characteristics pair well together. The Components & Qualities of Wine Wine offers three of the primary tastes (sweet, acid and bitter) in a staggering number of degrees and combinations. But the four main terms we use to describe wine are – fruit, alcohol, acid and tannin. Fruit, or fruitiness, provides the flesh in a wine and a sense of sweetness. Alcohol combines with this fruit to give a wine body. The higher the alcohol level is, the fuller the body will be. Wines with lower alcohol levels are more versatile with a wider variety of foods, especially spicy cuisine. Alcohol fans the flames while a highly fruity wine beats the heat!

36 – SILVER CITY LIFE


Acidity gives a wine life and nerve. It should balance the fruit to create a harmonious wine. Acidity is the most important attribute in a wine, especially in those that are versatile food partners. Acid makes us salivate and slices through the fat in food, cleansing our palate and preparing us for the next bite. Some wines undergo a transformation called malolactic fermentation. This process changes malic acid, also called green apple acid, to lactic – or dairy – acid and thus softens the total acidity. Tannins are chemical compounds found in the grape skins, seeds and stalks. They create a bitter, astringent sensation. Some grape varieties have more tannin than others, but the winemaker can manipulate the amount of tannin that is extracted from the grape. Tannins provide the “backbone” for red wines that are meant to age. Tannins break down protein in the mouth and thus become softer with red meats. Black pepper will also mellow tannin. A Note About Oak Many wines (mostly reds) are aged in oak barrels. New oak adds a small degree of tannin to a wine but also helps soften its edges, especially reds with higher tannin levels to begin with. Some whites are barrel fermented and aged, which imbues them with a vanilla-like viscosity and roundness. This “oakiness” often obliterates any nuance or delicacy the wine may have had. Yes, oak adds flavor, but it also masks it. So How Do I Choose? So many wines…so little time. I suggest getting a mixed case of wine and open the bottles with a variety of foods – and some friends! Let your palate be your guide. Wine and food were meant to go together. Dive into that bottle and decide for yourself!

HOME FURNITURE APPLIANCES & CARPETING

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207 South Bullard Street • 538-3767 • 1-800-286-3767

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........................................ Michael Cooperman is the wine manager for Little Canyon Wine & Spirits, a distributor here in New Mexico. He holds the Advanced Certificate in Wine & Spirits from the Wine & Spirit Education Trust and is actively pursuing a Master of Wine accreditation. Michael currently teaches wine classes in Santa Fe at the Inn of the Anasazi and in Albuquerque for SageWays LLC. For information on classes and upcoming wine events you can contact Michael at mcvinoteca@hotmail.com.

212 E. 12th Street (corner of 12th and Hudson) Toll Free

•888.830.6800

505.534.2945

EQUAL HOUSING LENDER

www.ziapublishing.com – 37


the

Food Network Sample Schedule Time 7:30 AM

Sunday Wolfgang Puck's Cooking Class 8:00 AM Sara's Secrets 9:00 AM Low Carb and Lovin' It 9:30 AM Calorie Commando 10:00 AM How to Boil Water 10:30 AM Paula's Home Cooking 11:00 AM Homemade Cooking with Sandra Lee 11:30 AM

Monday

2:30 PM 3:00 PM 3:30 PM 4:00 PM 4:30 PM 5:00 PM 5:30 PM 6:00 PM 6:30 PM 7:00 PM 7:30 PM 8:00 PM 9:00 PM 9:30 PM 10:00 PM 10:30 PM 11:00 PM 11:30 PM 12:00 AM 1:00 AM 1:30 AM 2:00 AM 2:30 AM 3:00 AM 3:30 AM 4:00 AM 4:30 AM

Wednesday

Thursday

Friday

Saturday

Sara's Secrets Recipe for Success Kitchen Accomplished Top 5

Good Food Fast with Family Circle 12:00 PM Everyday Italian Molto Mario 12:30 PM Barefoot Contessa Sara's Secrets 1:00 PM Entertaining with Michael Chiarello 1:30 PM 2:00 PM

Tuesday

The Best Of

The Best Of

The Best Of

Food Finds

Food Finds

Top 5

All American Festivals Top 5

Food Nation with Bobby Flay All American Festivals Top 5

Cooking Thin Molto Mario Sara's Secrets Paula's Home Cooking Eveyday Italian

Chocolate with Jacques Torres Molto Mario Sara's Secrets Paula's Home Cooking Every Italian

Sweet Dreams

What's Hot! What's Cool! Party Starters

Low Carb and Lovin' It Calorie Commando How to Boil Water

Top 5 Cookworks

Molto Mario Sara's Secrets Paula's Home Cooking Everyday Italian

Molto Mario Sara's Secrets Barefoot Contessa Paula's Home Cooking Everyday Italian Good Deal with Dave Lieberman The Essence of The Essence of The Essence of The Essence of The Essence of BBQ with Bobby Emeril Emeril Emeril Emeril Emeril Flay 30 Minute Meals 30 Minute Meals 30 Minute Meals Food 911 Food 911 Food 911 Food 911 Food 911 Easy Entertaining Easy Entertaining Easy Entertaining Easy Entertaining with Michael with Michael with Michael with Michael Chiarello Chiarello Chiarello Chiarello The Secret Life Of Food Network Paula's Home Paula's Home Paula's Home Paula's Home Specials Cooking Cooking Cooking Cooking Everyday Italian Everyday Italian Everyday Italian Everyday Italian Everyday Italian Barefoot Contessa Barefoot Contessa Good Deal with How to Boil Water Tyler's Ultimate Food Network Dave Lieberman Specials Semi-Homemade Semi-Homemade Semi-Homemade Semi-Homemade Cooking with Cooking with Cooking with Cooking with Sandra Lee Sandra Lee Sandra Lee Sandra Lee 30 Minute Meals 30 Minute Meals 30 Minute Meals 30 Minute Meals Inside Dish The Secret Life Of 30 Minute Meals 30 Minute Meals 30 Minute Meals 30 Minute Meals 30 Minute Meals Unwrapped Good Eats Good Eats Good Eats Good Eats Unwrapped Unwrapped Unwrapped Unwrapped Unwrapped Emeril Live Emeril Live Emeril Live Emeril Live Emeril Live Emeril Live Emeril Live Roker on the Road BBQ with Bobby Food Network $40 a Day Food Network Flay Challenge Specials Unwrapped BBQ with Bobby $40 a Day Flay $40 a Day Good Eats Food Network Food Network Specials Specials Food Network The Secret Life Of $40 a Day Good Eats Good Eats Challenge Unwrapped Iron Chef Iron Chef Iron Chef Iron Chef Unwrapped Emeril Live Emeril Live Emeril Live Emeril Live Emeril Live Emeril Live Emeril Live Roker on the Road BBQ with Bobby Food Network $40 a Day Food Network Flay Challenge Specials Unwrapped BBQ with Bobby $40 a Day Flay Food Network $40 a Day Good Eats Food Network Food Network Challenge Specials Specials The Secret Life Of $40 a Day Good Eats Good Eats Unwrapped Iron Chef Iron Chef Iron Chef Iron Chef Unwrapped Food Fight A Cook's Tour Date Plate The Surreal The Naked Chef Gourmet Trivia Unwrapped Follow that Food The Food Hunter Ciao America with Oliver's Twist Mario Batali

The Food Network is available on cable and satellite television services.

SILVER CITY

Cheese

Club!

BY PAT YOUNG

ANY WAY YOU SLICE IT, THIS CLUB HAS, WELL, A “GOUDA” TIME. THE BY-LAWS EVEN STATE that it is a social club intended for fun -- if it ever stops being fun, it will be ended immediately and any money left used to throw a party. Silver City Cut the Cheese Club came to be early in 2004 over “wine at the Vine,” according to Tyler Connoley. He and his partner Rob Connoley had just moved here. “We were amazed that we couldn’t find good cheese,” Tyler says. One night they talked with Twisted Vine owner Jim Kolb, and a former cheese department head Sam Castello. Rob came up with the name for the club, became the “big cheese,” and the rest is history.

38 – SILVER CITY LIFE


photos by Kimber Richardson

Dues ($10 individual, $15 family) goes toward cheese samples. Members meet once a month at a local gallery or business from 7-10 p.m. The cheese is “unveiled” at 8 p.m. Cheese club members vote on several selections for each meeting and may purchase at wholesale cost. The public might find some of the cheeses at The Curious Kumquat, 614 N. Bullard. This specialty food shop is owned by Rob and Tyler. The club has grown from 17 people at the first meeting to 95 at present. Throughout the year, members have sampled everything from Targo River Emu Bleu and German Cambozola to a unique cow cheese wrapped in chestnut leaves by Sally Jackson, a

Enjoy our extensive Chinese Menu • Cantonese & Szechwan Lunch Specials • Friendly Service Summer Hours: M-F 11:00-9:00 Sat. 11:30-8:30 Winter Hours: M-F 11-8:30 Sat. 11:30-8:30

premiere U.S. cheese maker. All this variety lends credence to the club’s motto, “You have a friend in cheeses.”

above: Members of the Silver City Cut the Cheese Club sample selections at a monthly meeting. Cheese choices for the next gathering are determined by a membership vote.

914 Pope Street • 505.388.9101 www.ziapublishing.com – 39


photo by Kimber Richardson

www.remaxsilveradvantage.com

TRACY BAUER

bauer@zianet.com www.remaxsilveradvantage.com

BILLY DONNEL

billydonnel@remax.net www.swnmrealestate.com

BURRITOS PATRICIA FELL

patfell@remax.net www.remaxsilveradvantage.com

LINDA PECOTTE

lindapecotte@remax.net www.lindasellsnewmexico.com

BY BRETT FERNEAU

LIZ STEWART

KAREN JOHNSON

stewart@zianet.com www.southwestnm.com

Karenj@remax.net www.remaxsilveradvantage.com

DEBBIE ROGERS

debbie@DebbieRogersHomes.com www.DebbieRogersHomes.com

MARILYN RANSOM

mransom@remax.net www.swnewmexicoproperties.com

314 E. 14th Street • P.O. Box 1477 Silver City, NM 88062

505-538-3847

1-800-716-3847 40 – SILVER CITY LIFE

Go!

on the

ALMOST EVERYONE IN SILVER CITY KNOWS ABOUT DON JUAN’S BURRITO RUN. THE FAMILIAR ROADSIDE VENDING AND DELIVERY service is an extension of Don Juan’s Restaurant on Mountain View Road, owned by Juan and Mary Ellen Tellez. However, not as many people know that those tasty, convenient burritos are part of a family business tradition that dates back over half a century. Mary Ellen’s grandmother, Librada Stevenson, began making fresh hot burritos for the miners at Santa Rita in the 1940’s. Long before modern fast food came to the West, Librada created the “Working Man’s Lunch” – a paper bag containing two burritos, a piece of pan dulce and an apple. As times and mining fortunes changed, she moved to Bayard. There she started the San Nicholás Café and ran it for twenty years. After she died in the late 1970’s, Juan and Mary Ellen took the café over, renaming it Libby’s in honor of its founder. After several years at Libby’s, the couple moved to Silver City and started Don Juan’s, where they’ve been for 21 years. The Burrito Run features an amazing variety of burritos made fresh daily. In order for the food to be ready by morning rush hour, the cooking has to start at five a.m. Though they have a trusted assistant who wraps the burritos, Juan and Mary Ellen do all the cooking themselves. This assures the consistent quality that their regular customers relish. “Libby wanted to start a business that her family could carry on, and that’s what happened,” says Juan. “We like the area and the people.” With a quick smile, he adds, “We’ll probably die with our aprons on.”


S I LV E R

C I T Y

G A L L E R I E S

Art & Conversation

Bloomin’ Gourdworks

Eklektikas

Azurite Gallery

Leyba & Ingalls ARTS

Blue Dome Gallery

Elemental Arts

Weelearts

Silver Spirit Gallery

Lois Duffy Studio

Luna Gallery & Studio

Many Moons

BULLARD STREET

TEXAS STREET

YA N K I E S T R E E T

D OWNTOWN

ART & CONVERSATION

BLOOMIN’ GOURDWORKS

EKLEKTIKAS

AZURITE GALLERY

Fine Art, Sculpture, Folk Art, Jewelry.

Designer Jewelry by Linda Boatwright, Paintings and other Home Décor. • Wed.-Sat. 10-5.

Fine Art with a Twist; Sculpture, Contemporary craft gallery featuring Critters from the “Hood” cut from old and Folk Art. truck hoods and roofs.

614 N. Bullard • 534-4881 www.lizardbreathranch.com LEYBA & INGALLS ARTS ART SUPPLIES AND GALLERY

Contemporary Art ranging from Realism to Abstraction in a variety of media. Call for a class schedule.

315 N. Bullard • 388-5725 www.zianet.com/leybaingallsart SILVER SPIRIT GALLERY

211 - A N. Texas St. 534-1071

104 W. Yankie St. • 538-8081 www.eklektikas.com

BLUE DOME GALLERY

ELEMENTAL ARTS

Contemporary Fine Craft, Art and fine decor. Open Wed.-Mon. 11am-5pm (Sun. until 3pm)

307 N. Texas • 534-8671 www.bluedomegallery.com

www.ziapublishing.com

106 W. Yankie St. 590-7554 www.gourdweb.com

211 - C N. Texas • 534-0822 www.loisduffy.com

WEELEARTS Contemporary Ceramics and Mixed Media. Call for an appointment.

602 W. Market • 534-3147 www.weelearts.com AR E NAS VALLEY

MANY MOONS

LOIS DUFFY STUDIO

Studio and Gallery showing A community of artists offering a wide Imaginative Portraits, Surreal Places variety of outstanding work. and Realistic Scenes of Life. Open 7 days.

109 N. Bullard • 388-2079

Fine Arts & Crafts; Gourds, Pottery, Textiles, Paintings and Furniture. Mon. - Sat. 10-4 • Sunday 10-1

110 W. Broadway • 538-9048 www.azuritegallery.com

Multi-cultural Arts and Crafts Gallery and Studio.

A Uniquely Native American and International Folk Art Gallery. Open Sundays! 4 miles east of Silver City in Arenas Valley.

108 W. Yankie St. • 534-4702 www.luna-tic.com

11786 Hwy. 180 East • 534-2400 manymoons2@zianet.com

LUNA GALLERY & STUDIO

The Silver City Source


S I LV E R

C I T Y

S H O P P I N G

A Bead Or Two

Gila Hike & Bike

Elemental Day Spa

Twisted Vine

Authentic Southwest Originals

Valencia Antiques

Southwest Systems & Solutions

Last Day In Paradise

Mouse of All Trades

Silver Imaging Photo & Digital Lab

Silver City Museum Store

The Wherehouse

PINON PLAZA

D OWNTOWN

A BEAD OR TWO

GILA HIKE & BIKE

ELEMENTAL DAY SPA

TWISTED VINE

Offering fine handmade jewelry, thousands of high quality beads and a complete line of jewelry making supplies.

Serving the cycling & hiking needs of southwest New Mexico for the past 16 years.

Elements for a healthy home ranging from aromatic cleaning products to kitchen compliments.

Silver City’s premier Wine Bar for fine New Mexico wines and great music.

103 E. College 388-3222

406 N. Black St. • 534-1811

1607 Silver Heights Blvd. Pinon Plaza • 388-8973 AUTHENTIC SOUTHWEST ORIGINALS Authentic art, jewelry and crafts of the southwest made by local craftspeople and artisans.

1605 Silver Heights Blvd. Pinon Plaza. • 534-9163

VALENCIA ANTIQUES An eclectic collection of antique glass ware, maps, furniture, iron, silver jewelry & architecture.

212 W. Broadway 538-4388 SILVER IMAGING PHOTO & DIGITAL LAB

108 E. Broadway • 388-2828

SOUTHWEST SYSTEMS & SOLUTIONS

TEXAS STREET

Computer sales, services & consulting. Parts, printer cartridges, networking, new & used computers.

LAST DAY IN PARADISE

104 - 14th St., • 534-4861 Across from Sonic Drive-Inn

SILVER CITY MUSEUM STORE

Novels by R. K. Swisher, Jr. Resident writer. Most published - least known author in the west. Also showing Navajo rugs and work by local artists.

211-B N. Texas St. www.rkswisher.com

The premier full service copy shop in Silver City. FedEx shipping.

Located in the H. B. Ailman House. Books and Regional Gifts. Tues.- Fri. 9 - 4:30 Sat.- Sun. 10. - 4. Closed Monday.

THE WHEREHOUSE

Digital or Film?? We Print Both. We are a Full Service Photo Lab and Portrait Studio!!

1621 Silver Heights Blvd. Pinon Plaza • 388-1884

215 W. College Ave. 538-8658

312 W. Broadway • 388-5721 www.silvercitymuseum.org

305 S. Texas St • 388-0045 suzi@artandconversation.com

MOUSE OF ALL TRADES

www.ziapublishing.com

Antiques, Art, Fleas! Hip new indoor marketplace and Hi Ho Silver Café. Saturdays 9 to 3. April - November

The Silver City Source


S I LV E R

C I T Y

S H O P P I N G

Manzanita Ridge

Conner Fine Jewelers

Syzygy Tileworks

T- World Urban Apparel

Yada Yada Yarn

The Workshops of Carneros

Western & Mexican Emporium

Flowerings

Do wn tow Outwest Home Décor

Blackwell’s Jewelers

N n Silver City,

M

Bear Mountain Motorcycle Shop

BULLARD STREET

Silver Cooks

H I G H WAY 1 8 0

MANZANITA RIDGE

CONNER FINE JEWELERS

SYZYGY TILEWORKS

T-WORLD URBAN APPAREL

Top quality furniture and accessories from America’s finest resorts and hotels.

Southwest New Mexico’s leading jewelry store, since 1946, featuring diamond appraisals and membership in the American Gem Society.

Unique, beautiful decorative relief and field tile in fabulous colors.

Complete Line of Licensed Sportswear, Hip Hop Clothing and Accessories. Corona • Mudd • Echo Red • G-Unit • Sean John • Lowrider • Phat Farm.

107 N. Bullard 388-1158

401 N. Bullard 538-2012 • 388-2025

YADA YADA YARN Everything for knitters new and old!! Wool, cotton and fun yarns from around the world.

THE WORKSHOPS OF CARNEROS

501 N. Bullard 388-3350 suzi@artandconversation.com

405 N. Bullard • 538-8889

OUTWEST HOME DÉCOR A touch of Santa Fe at a fraction of the price. Mon. - Sat. 10-5

505 N. Bullard 388-4249 www.ziapublishing.com

Real wood furniture.

109 S. Bullard St. • 388-5472 www.syzygytile.com WESTERN & MEXICAN EMPORIUM Specializing in decor and gifts & much more from Mexico and the Southwest. A Must See! Mon.-Sat. 11-5.

308 S. Bullard 534-0218

BLACKWELL’S JEWELERS Fine Jewelry. Fine jewelry repair. Your desires in jewelry custom designed and created for you by Silver City’s only Jewelers of America. Certified Senior Bench Jeweler. Rush service is available. Mon.-Fri. 9-5, Sat. 9-4

218 N. Bullard Street • 538-3011

1445 Hwy. 180 E., Ste. C (across from Burger King.) 534-3406 YA N K I E S T R E E T

FLOWERINGS Beautiful flowers, colorful art, delightful lavender products, thoughtful service, custom silk designs and fresh flower bouquets.

BEAR MOUNTAIN MOTORCYCLE SHOP

215 W. Yankie St. • 534-4514

Accessories, Jackets, Leather Repair and Gifts. Mon. - Fri. 9 - 5 • Sat. 9 - 2

Kitchen gadgets and gifts for the home. Products including Kaiser Bakeware, Good Home Co., Oxo, Totally Bamboo and Microplane.

611 N. Bullard St. #2 388-3500

SILVER COOKS

215 W. Yankie St. • 534-4514 The Silver City Source


&

GALLERIES

SHOPPING

THE GROWTH OF SILVER CITY’S ARTS COMMUNITY IS A RESULT OF THE cultural and natural appeal of the area and a concerted effort to diversify the regional economy. The establishment of an art market unique to Silver City is indeed contributing to the economic base. Regular openings, tours, galas, and other special events have dramatically increased local involvement and developed Silver City as an arts destination. The arts play a role in almost every celebration and there are major festivals dedicated specifically to the arts. There is no doubt that art is an integral and key segment of Silver City’s lifestyle. Silver City’s recognition for its cultural depth results from the dedication and organizational expertise of numerous local groups, and the overwhelming volunteer efforts and financial support of the entire community. The city is proud of its achievements and is anxious to share them with its visitors from around the world.

&

HISTORY

MUSEUMS THE MUSEUMS OF SILVER CITY SHOWCASE BOTH THE ANCIENT AND modern histories of the area. The detailed Victorian design of the H.B. Ailman home, built in 1881, was saved from destruction by a group of local individuals who recognized its potential as a museum. Displays, photographs, and records depict the growth of the mining and cattle industries, and of the community. The Western New Mexico University Museum houses the world’s largest permanent display of ancient Mimbres Indian artifacts. The museum also features a life-size cutaway replica of a Mimbres pit house to help visitors visualize homes built by the native inhabitants 800 to 1100 years ago. Self-guided walking tours offer an in-depth foundation about the community. The reconstruction of La Capilla Chapel, overlooking the downtown district, resurrects an intriguing chapter of local lore. Even the hundred-year history of the “Big Ditch” is a factor in defining the community.

fine fashions etc. Clothing and accessories for the young to mature woman Petite to Plus Sizes

Harley Davidson Footwear Lucky Jeans Miss Sixty Jeans Kipling Handbags BB Simon Belts Earth Creations Mary Frances Bags

WE WINDOW TINT & AUTO DETAIL TOO! “Voted Grant County’s Small Business of the Year by the residents of Grant County”

1775 East East Highway Highway 180 180 1775 www.ziapublishing.com

The Silver City Source


AREA

&

BIRDING

ATTRACTIONS

SIGHTSEEING

SILVER CITY BORDERS THE 3.3 MILLION ACRE GILA NATIONAL forest and serves as the hub for a diverse and exciting array of area attractions. Driving the Trail of the Mountain Spirits Scenic Byway is an excellent introduction to the culture and rugged terrain of the region. The loop includes the old west gold mining village of Pinos Altos, the Gila Cliff Dwellings National Monument, Lake Roberts, Bear Canyon Lake, San Lorenzo Mission (in the lush Mimbres Valley), the Santa Rita open pit copper mine, and the Ft. Bayard National Landmark. Highway 180 West through Cliff and Glenwood offers Bill Evans Lake, the Catwalk National Recreation Trail, and the scenic gold mining ghost town of Mogollon. Highway 180 East accesses the City of Rocks State Park, which will soon be developed as a night skies camping site for stargazing. Hot mineral baths are available near the cliff dwellings and City of Rocks.

COMBINE YOUR FASCINATION WITH NATURE’S WINGED POPULATION AND the unforgettable scenic grandeur of Silver City’s rugged back yard. Over 339 species have been spotted in the region’s habitats that vary from riparian lakes, streams and grassy high mesas to the pine, pinion and juniper forests of the Gila. Trails abound and hummingbird banding can be experienced in summer months. Birding areas along the Trail of the Mountain Spirits Scenic Byway include Cherry Creek/McMillan Campgrounds, Signal Peak Road, Gila Cliff Dwellings Nat’l. Mon., Lake Roberts, The Nature Conservancy Nature Preserve and Fort Bayard Historical District. Branching off from the Byway are Iron Creek and Lower Galinas Campgrounds and Emory Pass on NM152. City of Rocks State Park on NM61 is host to grassland birds. A number of species find the dense cottonwood trees of Silver City’s Big Ditch Park attractive, as well as the Gila River/ Mogollon Creek confluence northwest of town near Cliff.

CENTURY 21 Thompson Realty 607 North Hudson Silver City, NM 88061

505-538-0021 800-358-0021 www.silver-nm.com

505-313-5140 888-217-7962 www.timberlandconstruction.com ernie@timberlandconstruction.com www.ziapublishing.com

Real Estate for Your World sm

The Silver City Source


GERONIMO

MONUMENT LAST OCTOBER ABOUT 120 PEOPLE GATHERED AT THE GILA CLIFF Dwellings National Monument Visitor Center to dedicate a monument to famous famous Chiricahua Apache chief Geronimo, who was born in the area in 1829. The monument was a collaborative effort between the Forest Service, the Trail of the Mountain Spirits Scenic Byway Committee, the Silver City/Grant County Chamber of Commerce, and Geronimo’s own great-son, Harlyn Geronimo and Harlyn’s wife Karen of Mescalero. Chief Geronimo had told biographers that he was born near the headwaters of the Gila River, which is the area where the National Monument stands today. Geronimo died in Oklahoma in 1909, after unsuccessfully pleading with federal authorities to be allowed to return to his homeland to die. Harlyn Geronimo got the idea for the monument while visiting the area in the spring of 2004. Volunteers began building it on September 18 as part of the National Public Lands Day event.

GONZALES L AW F I R M Cards • Gifts • Hobbies Crafts • Souvenirs • Furniture Machines • Office Supplies

R. Nathan Gonzales ESQ., P.C. • Business Law • Criminal Cases • Divorce & Family

925 N. Hudson St. Silver City, NM

505.388.8009 www.ziapublishing.com

505-538-5373 1-800-234-0307

505 W. College Silver City, NM 88061 www.smithrealestate.com The Silver City Source


TRAIL OF THE

GILA

MOUNTAIN SPIRITS

CLIFF DWELLINGS

THIS 93-MILE LOOP IS FILLED WITH HISTORY AND SCENIC BEAUTY. TO get started, just head north on Piños Altos Rd. from US 180 East in Silver City to the old gold-mining town of Piños Altos. From there, NM 15 will take you through the Gila National Forest to the Gila Cliff Dwellings National Monument. Leaving the monument, the byway backtracks along NM 35 to Sapillo Creek and Lake Roberts. Continuing across Continental Divide, the road descends into the Mimbres River Valley. The historic church at San Lorenzo was built in the 1800’s. Continuing west on NM 152, you will come to the mine overlook near Santa Rita, where you can view one of the world’s largest open pit copper mines. Rejoining US 180, you can turn north at Santa Clara to visit historic Fort Bayard, or continue on a short distance back to Silver City.

ONE OF THE ATTRACTIONS ALONG THE TRAIL OF THE MOUNTAIN SPIRITS Scenic Byway is the 533-acre Gila Cliff Dwellings National Monument. Here you can see the homes and catch a glimpse into the lives of Native Americans who lived here between seven and eight hundred years ago. Along with the ancient ruins, the monument features a visitor center and museum. From Silver City there are two ways to travel to the monument. The first is to go north past Piños Altos on NM 15, a winding, mountain forest road. Here, trailers over twenty feet long must take an alternate route on NM 61/35. The other route is through the Mimbres Valley north from NM 152 off US 180 east of town. This route is 25 miles longer, but easier and takes the same amount of time – about two hours. Call ahead for hours and road conditions; (505)536-9461 or (505)536-9344.

Scenic By-way

1929 Pinos Altos Rd. Silver City, NM • www.ziapublishing.com

(505) 538-9742

National Monument

• New Construction

• Concrete

• Additions

• Masonry

• Remodeling

• Landscaping

• Restoration

• Demolition

Chris Arzate

Free Estimates

Bus: 505.388.4675

Cell: 505.313.6941 303.618.4968

The Silver City Source


Treat Yourself

Salons and Spas

SALONS& Artistic Impressions

Artistic Impressions

Full Service Salon • Manicures, Pedicures, Sculptured Nails, Precision Cuts, Permanent Makeup, Tanning, Body Piercing, Airbrush Tattoos.

Joico Color Specialist Foil Highlights, Color Corrections, Full Line of Joico Products available.

505-388-9770

1814 North Silver St. • Haymes Mission Plaza

505-388-9770

1814 North Silver St. • Haymes Mission Plaza

the art of relaxation

Broadway Boutique

Ciénega Spa & Salon

Custom Floral Arrangements Home Decor • Fine Gifts • Tanning Salon Candles • Bath and Body Products

Full Service Salon • Microdermabrasion Acupuncture • Oriental Medicine Manicures • Facials • Massage

505-534-1114 116 North Bullard • Silver City, NM

505-534-1600

101 N. Cooper St. • Silver City, NM

Datura Therapeutic Day Spa

Elemental Day Spa /Salon Experience

Cheri Crane, Esthetician, Manicurist/Pedicurist, Reflexologist • Individualized Attention True Relaxation

Redefine yourself with the help of talented professionals and a service menu offering the best care for your hair, skin and body.

505-534-0033 352 W. 12th St. • Silver City, N.M.

505-534-1811

406 N. Black Street • Silver City, NM

Eva’s Hairstyles

Hair Classic

Your Family Hair Care Center. Owner: Eva Bustillos.

Colors, Highlights, Airbrush Tanning, Sculpture & Designer Nails, Pedicures, Perms, Graham Webb ProductsWalk-Ins Welcomed

505-388-2741

313 1⁄2 East 13th Street • Silver City, NM

www.ziapublishing.com

505-538-5559

spas S I LV E R

CITY GETS IN SHAPE!

BY ROCIO RUEDA

f

ilver City remains true to its long history as a “health destination.” Today visitors and residents alike can nurture body and spirit with more than agreeable climate and intoxicating vistas, because there are three spas to choose from in or near the historic downtown. For those wanting an overnight stay, Cienega Spa, Salon and Gallery, located in a spacious historic home at 101 N. Cooper, offers two furnished suites. Whether you spend the night or an hour, this salon covers everything from hair, nails and waxing to massage, facials, body treatments, oriental medicine and yoga. Owners Robin and Pam Hogan invite people to “stop in and experience a tranquil, serene setting.” At 352 W. 12th St., one can indulge at Datura Therapeutic Day Spa, named for the legendary “datura” plant known for medicine and magic, according to owner Cheri Crane. She offers friendly, personal attention with facials, body treatments, manicures, pedicures, reflexology, aromatherapy and waxing. A quiet corner of the downtown is brightened by Elemental Day Spa Salon at 406 N. Black St. This spa is owned by Mari King and Laurie Larson, and also offers the full range of spa /salon services. King says, “Our philosophy is to provide the basic elements for people to have a healthy and beautiful life.” Walking into any of these spas offers instant tranquility, with soft colors and relaxing music. All three spas offer packages, gift certificates, products to pamper yourself, and the promise of wonderful self-indulgence for both men and women.

202 E 11th Street • Silver City, NM

The Silver City Source


product review

Salons

and Spas

Treat Yourself

Datura Therapeutic Day Spa Bare Escentuals’™ i.d. bareMinerals™ Makeup Imagine a makeup so pure you can sleep in it. i.d.bareMinerals™ from Bare Escentuals™ is a ground-breaking line of feather-light powders for the eyes, cheeks and face. This 100% mineral makeup is so pure it’s actually good for your complexion.

Hair Creations

Haircuts & More

Full Service • Cuts, Perms, Color, Nails. Joico • Quality Hair Products Tues-Sat 9-5 • Earlier/Later by Appointment.

Stylists/Owners Mary E. Perrault and Darlene Galvadon “You will be pampered in mind, body and spirit”

505-537-6225

702 N. Central Avenue • Bayard, NM

505-534-9715

1951 Delk Rd • Behind Baca’s Funeral Home • Silver City

Hair Classic Graham Webb™ Classic Line exclusively at Hair Classic Try the Graham Webb™ “Vivid Color” Color Locking Line to hold your summer highlights. The line includes hairspray, conditioners and a variety of styling products.

Lucy’s Techniques

Matiz Salon

Color, Highlights, Nails, Nail Art, Pedicures, Waxing, Piercing and Perms Lucy, Gina, Becky and Genevieve

Cuts, Color, Highlighting, Foils, Perms, Waxing, Pedicures, Manicures, Gels and Acrylics. Hair and Body Care Products.

505-538-3436

Off Broadway

3030 Pinos Altos Rd • Silver City, NM

505-534-9221

3130C Hwy 180 East • Silver City, NM

Permanent Makeup Intradermal Pigmentation is a beautiful investment in yourself. This safe, medically proven technique is used for a variety of cosmetic enhancements including permanent eyebrows, eyeliner, lip liner, lip color, hairline enhancement and scar camouflage.

Before

Mirror Mirage

Off Broadway

Family Oriented Full Service Salon • Perms, Cuts, Colors, Nails, Wax, Manicures and Pedicures. Owner Charlotte Benavidez

Permanent Makeup, Nails • Pedicures Airbrush and Tanning.

505-388-5188 Shear Reflections LUXIVA® Nighttime Recovery Cream by Merle Norman Advanced time-released hydrating formula replenishes lost moisture. With regular use, skin appears less fatigued and stressed for a more revitalized, improved texture. Instantly increases moisture level by 50%. Skin retains 87% moisture after six hours. Increases skin firmness and elasticity by 48% after four weeks. www.ziapublishing.com

After

857 Silver Height Blvd. • Silver City, NM

505-388-1214

1330 N. Grant • Silver City, NM

Shear Reflections

Smart Styles

Specializing in cuts, perms, color, nails, facials, manicure & pedicure. Merle Norman cosmetic, hair & beauty supplies.

No Appointments Necessary. Full service salon. Mon-Sat 9-7 Sun 11-6. Paul Mitchell, Tigi and Biolage products available.

505-538-5860

1874 Hwy 180 E • Silver City, NM

505-534-9746

2501 E US Hwy 180 • Walmart Supercenter

The Silver City Source


’S N OLD E K L

M

La Cocina Fiesta Combination Plates All served with Rice, Beans, Salad and Tortilla

#1 Combination ~ Chile Relleno, Taco, Enchilada & Tamale #2 Red Chile Combo ~ Chile Con Carne, Enchilada & Tamale #3 Green Chile Combo ~ Chile Verde, Enchilada & Relleno #4 Combination ~ Chile Relleno, Taco & Enchilada #5 Combination ~ Taco & Enchilada #6 Combination ~ Taco & Relleno

$7.00 $7.00 $7.00 $6.50 $6.00 $6.00

Tacos de Carne As ada & Pollo As ado $6.25

Chimichanga Plates REGULAR ~ $6.50 • ENCHILADA STYLE ~ $7.00

Gordita Plate s REGULAR ~ $6.50 • ENCHILADA STYLE ~ $7.00

Flauta Plate s REGULAR ~ $6.00 • ENCHILADA STYLE ~ $6.75

Taco Plate s REGULAR ~ $6.00 • SOFT TACO ~ $6.25

Enchilada Plates CHEESE ~ $6.00 GROUND BEEF, CHICKEN OR ROAST BEEF ~ $6.25

Burritos 1 VEGGIE (up to 4 items) ~ $3.50 • 1 MEAT (up to 3 items) ~ $4.00 BURRITO PLATE ~ $5.00 (Enchilada Style 50¢ Extra)

La Cocina Favorites NACHOS (with or without Jalapenos) ~ $4.25 TACO NACHOS ~ $6.00 • CHILI CHEESE FRIES ~ $3.75

FASHIONED PIZZA PIE

(*

Nl j

~

mo

• Pepperoni

• Canadian Bacon

• Onions

• Salami

• Mushrooms

• Bell Peppers

• Sausage

• Olives

• Tomatoes

• Beef

• Jalapeno

• Green Chili

• Ham

• Anchovies

• Pineapple

Cheese Only (extra cheese) Cheese and 1 Topping Cheese and 2 Toppings Cheese and 3 Toppings Combo - cheese, salami, pepperoni,

9” Small 4.99 5.69 6.34 6.99 7.65

12” 16” Medium Family 7.45 8.95 7.99 9.99 8.85 11.24 9.70 12.49 10.55 12.99

sausage, mushrooms, green peppers, onions, and olives.

Super Combo Tropical - canadian bacon

9.45 6.99

12.25 9.70

15.05 12.49

7.65

10.55

12.99

8.65

11.99

14.90

8.75

11.55

13.99

65¢

85¢

and pineapple

Vegetarian - olive, mushroom, onions, tomatoes, bell peppers, and lots of cheese Mexican - beef, fresh tomatoes, lettuce, cheese, green chili, onions, and special sauce Swiss - salami, pepperoni, sausage, onions, swiss cheese

Extra Toppings

1.25

Other Toppings Available on Request

Appetizers Salad Bar (one trip) 2.50 Breadsticks 3.25 Hot Wings 5.99

Sandwiches 4.99 Olde Time Meatball Ham & Cheese Pizza Sandwich (open face) (2 toppings your choice) Sub Sandwhich (3 meats)

Spaghetti

5.99

Turkey Sub

Coming in May “Roasted Chicken” Call or Come by for our Full Menu!

201 W. College Ave.

505.388.8687

1602 Silver Heights Blvd. 505.534.2500

’S N OLD E K Ll

FASHIONED PIZZA PIE

MN j mo

SENIOR & STUDENT DISCOUNTS

(*

~

- Pizza - Sandwiches - Spaghetti - Appetizers - Salad Bar and More!

Dine In or Carry Out

1602 Silver Heights Blvd. 505.534.2500 www.ziapublishing.com

The Silver City Source


GERONIMO ’S MEXICAN RESTAURANT Mexican Plates • Combination Plate • Chunky Enchilada Plate • Red or Green Chili Plate • Taco Plates (3 choices of meat) • Flauta Plate • Big Tostada

Chicken Marsala

• Relleno Plate • Cheese Enchilada Plate • Red or Green Chili Bowl • Gordita Plate • Chunky Burrito Plate • Meat or Chicken Enchilada

Chicken Breast lightly seasoned, sauteed ´ in Mushrooms and Fresh Garlic with Marsala Wine Sauce. $12.95

Fettuccine Alfredo with Chicken A Breast of Chicken on a bed of Fettuccini with Alfredo Sauce & Fresh Vegetables. $12.50

Priced from $5.25 - $7.50 per plate.

Burritos

House Specialties Albondiga Soup - Bowl Tacos de Carne Picada (3) Carne Ensevollada Plate Tacos Desevardas (3) Chili Con Carne (Pork Red)

Meat Bean Combination Chicken Roast Beef Red Chunky Green Chunky

$3.25 $4.50 $6.50 $5.00 $4.75

American Plates Hamburger $3.25 Double Meat Hamburger $4.25 Cheeseburger $3.50 Double Meat Cheeseburger $4.50 Served with French Fries or Chips B.L.T. $3.25 Fish Sandwich $3.00 Chicken Fried Steak w/Brown Gravy $6.25 Fried Shrimp $6.25 Pork Chops (2) $6.25 Steak (6 oz.) $7.55

BBQ Brisket $2.50 $2.25 $2.75 $2.50 $2.75 $3.00 $3.00

Tostada Plates $4.75 - $5.50 Chimichangas $5.00 - $5.75 Childrens Plates $2.25 - $3.25

Tender Slices Served with Our Own Recipe of Spicy Barbeque Sauce. $12.75

Steak Tampiquena Rib Eye Steak with Mozzarella Cheese covered with Green Chili Sauce. $14.25

Flank Steak´ Grilled to Perfection with Bearnaise Sauce. $13.95

Prime Rib Breakfast Burritos Chorizo & Egg Ham & Cheese Sausage & Egg Bacon & Egg $2.75 ea.

Menudo Served every Saturday and Sunday Quart $4.50 • Pint $3.00 (Quarts and Pints to go only) • Bowl $3.00

Mon - Sat 6:30 am to 8:00 pm • Sunday 7:00 am to 7:00 pm 10% Senior Discount

503 HUDSON S TREET

505.388.4600 ❂M&A❂ Bayard Cafe Open 5 Days a Week 5:30 am - 7:30 pm? Closed Saturday & Sunday 10% Senior Citizen Discount

1101 N. Central Bayard, NM

Eight Ounces of Tender Beef Roasted to perfection with a hint of Rosemary. $ Market Price.

Three Pepperloin Pork Strip Loin served with a delightful Three Pepper Crust, highlighted with a Wild Mushroom Demi Glacce & served with New Potatoes. $15.95

Shrimp Scampi Shrimp Sauteed with Herb Butter, Fresh Garlic, Fresh Tomatoes, Green Onions, and finished with White Wine. $13.50 Each Meal includes a Salad, Vegetables, Fresh Baked Roll & Iced Tea.

Salad Choices: Fresh Garden Salad with House Dressing or Spinach and Citrus Salad. ctttttttttttttt c Please contact us for our Full Menu.

Available for all occasions. Caterings on or off premises.

1000 College Avenue

505.538.6111 • 505.538.6114

Simple Gathering? Elegant Affair? Sodexho delivers the finest level of service and exquisitely prepared cuisine, custom designed for your special occasion at prices to fit your budget. Our experienced professionals will work with you to create an event memorable for all who attend.

Call us to plan your next special event.!

505.537.2251 www.ziapublishing.com

The Silver City Source


B R E A K FA S T

LUNCH

DINNER

~ DINNER ~

Menudo

10 oz. Ribeye Steak

Herb Chicken Breast (2)

$15.95

$9.95

Catfish (2 pieces)

Pork Chops (2)

$9.95

$12.95

Grilled Salmon $9.95

Fried Shrimp

M EXICAN F OOD

Veggie Plate $8.95

$8.95

Dinners Include: Salad, Baked Potato or French Fries and a Roll. Salad Dressings: Ranch, Blue Cheese, French, 1000 Island, Honey Mustard, Italian, or Vidalia Vinegrette.

Served every Saturday & Sunday Quart ~ $4.50 Pint ~ $3.00 Bowl ~ $3.00

El Rincon Specialties Oxtail Soup Albondiga Soup Tacos de Carne Picada (3) Carne Ensevollada Plate Tacos Desevrada (3) Chile Con Carne (Pork) Bowl ~ $4.75 Fajitas (Chicken, Beef) Taco Salad

$7.00 $5.00 $5.75 $6.50 $5.00 Plate~$5.50 $6.80 $5.50

Student Menu ~ DESSERTS ~ Chocolate Sundae ~ $2.95 Cake ~ $2.95

Ice Cream (per scoop) ~ $1.25 Pie ~ $2.95

Ask your server for Dessert Specials of the day.

~ GERMAN FOOD SPECIALTIES ~ SATURDAY - 11:00 AM ~ CLOSING Entrees ~ $10.95 Entrees include Two or Three of these selections each week: Pork Loin Roast ~ Roladen ~ Sauerbraten ~ Cabbage Rolls ~ Bratwurst ~ German Style Pork Chops ~ Pork Schnitzel. Choice of two sides with Entree ~ Potato Pancakes, Red Cabbage, Sauerkraut, Spaetzle, Mashed Potatoes and Gravy. Sampler Plate (a taste of the German Kitchen) ~ $12.95

684 Hwy. 35, Lake Roberts

505.536.9459

Student Plate (rice, beans and drink included) Rolled Tacos (2) with nacho cheese $4.75 Chile Cheese Fries (large only) $3.75 Taco Plate (3) (beef only) $5.00 Cheese Enchilada (2) Taco (1) $4.00 10% Senior & Student Discount Buy any Breakfast or Lunch Burrito and get second at 1/2 price Buy any Hamburger or sandwich and get second one 1/2 price. Sopapillas ~ buy one order and get second FREE. Any item shown above ~ second is 1/2 price.

Monday - Saturday 8:30 am to 8:00 pm Sunday ~ 8am to 6pm • Buffet ~ Sunday 9am to 1pm

3110 N. Silver Street Silver City, NM

505.388.2715

Birding • Fishing Forest Trails • Indian Ruins • Ghost Towns • Hot Springs •

• Hiking

Gila Cliff Dwellings

684 Hwy. 35, Lake Roberts

505.536.9459 www.ziapublishing.com

www. s p i r i tc a n y o n . c o m The Silver City Source


z

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W|tÇxËá RESTAURANT

TÑÑxà|éxÜá 9 ftÄtwá Kale Salad Wilted kale, tossed in raspberry vinaigrette, topped with proscuitto and feta cheese.

Steamed Mussels New Zealand Blue Lip mussels steamed in a garlic saffron broth served over a shallot and herb crouton.

Crab Cakes 3 mini crab cakes pan fried and served with Asian coleslaw and a tomato ginger jam.

XÇàÜxxá Filet Mignon

Sides

An 8 oz. center cut filet blackened and served with sour cream, scallion mashed potatoes, a medley of tomato, leeks, asparagus, finished with a smoky tomato butter.

Lemon Caper Chicken 7 oz. chicken breast lightly breaded and pan fried served with Fettucinni Alfredo and a medley of sauteéd squash, complete with a rich lemon caper gravy.

Halibut Fresh grilled Alaskan Halibut served with roasted Red Pepper and Pinenut Risotto, fresh spinach salad with avocado, ruby red grapefruit and Poppyseed vinaigrette.

WxááxÜàá All desserts are made daily by an in-house Pastry Chef.

Mildred Pierce Chocolate Cake Strawberry Champagne Zabaglione

• Ranch Style Beans • Corn • Coleslaw • Vegetable of the day

• Baked Beans • Potato Salad • Macaroni Salad

Baked Potatoes Inspired by Historical Outlaws. “Texas Sized and Larapin’ Good” Wyatt Earp: butter, sour cream, bacon, cheese and chives. Doc Holliday: butter, sour cream, bacon, chives, cheese and ham. Annie Oakley: butter, cheese and broccoli. Judge Roy Bean: butter, sour cream, ranch style beans and cheese. Pancho Villa: butter, sour cream, beans, cheese & pico de gallo. The Duke: butter, sour cream, beans, chopped beef, chives & cheese. Billy the Kid: half of the Duke.

Lunch ~ Tuesday through Sunday: 11 am to 2 pm Brunch ~ Saturday & Sunday: 9 am to 2 pm Dinner ~ Tuesday through Saturday: 5:30 pm to 9 pm

Ya’ll can dine in or take out

510 N. Bullard

117 W. Market

Silver City, NM

(corner of Market and Texas St.)

505.538.8722

505.534.4499

ner Din

Diane’s RESTAURANT

z

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&

Ca ter i

n

g

Lu nc h

Meats

BBQ Plates

Brisket • Chopped • Pork Loin • One Meat • Two Meats • Three Meats Ham • Sausage • Chicken All plates served with two sALAD BAR sides or an Earp potato, Full /with Soup Texas toast, pickles and onions.

11AM - 8PM

Chinese Palace Restaurant Serving Beer and Wine Hwy. 180 East (next to Super 8) Silver City, NM 88061 538-9300

www.ziapublishing.com

The Silver City Source


Vicki’s Eatery Sandwiches Turkey or Roast Beef: on sourdough, natural grain, or pita with choice of colby jack, Swiss, havarti, or provolone. Served with Mustard, mayo, lettuce, tomato, onion & sprout. $6.95

Rubens: on pumpernickel rye with melted Swiss, spicy mustard & sauerkraut : 1/4 lb. Pastrami $8.25 Turkey $7.50

Vicki’s: Grilled roast beef, havarti & green chili on garlic toasted sourdough. $6.75

Greg’s:

Appetizers Dolmades from Greece Naan (Indian Bread) with Chutney International Cheese Assortment

Soup Course Green Chile Potato Soup Gazpacho from Spain Bar Harbor Lobster Bisque from Maine

Our grilled marinated chicken breast, green chili & Swiss on a pita. $6.75

Italian Mushroom Melt: Mushroom & fresh tomato grilled with herbs, garlic & olive oil on garlic toasted sourdough with provolone. $6.25

Greek Veggie Wrap: Grilled peppers, onions & mushrooms in pita with feta & Kalamata olives. Served with tzatzikik. $6.50

Entrees & Tapas

The Main Dish Pad Thai from Thailand Paneer with Saffron Rice from India Greek Sesame Pizza Gnocchi with Marinara from Italy

Sweet Stuff Jamaica Rum Cake with Banana Caramel Sauce Biscotti and Cappuccino

Greek Sampler: Dolmas, hummus, pita, tzatziki (a yogurt~cucumber sauce) side Greek salad & grilled seasoned ground beef & lamb. $8.50

Black Bean & Cheese Quesadilla: Black beans & colby jack in a crispy whole wheat tortilla. Served with our guacamole salad. $6.50 With grilled marinated chicken breast. $7.50

Serving Lunch Monday to Saturday 10:30 to 3:30 Dinner on Friday and Saturday 5pm to 8pm

388.5430 107 Yankie St. @ Texas St. Downtown Silver CIty, NM

International Drinks Iced Coffee from Thailand PG Tips Tea from England Tynant Mineral Water from Wales All the ingredients for these quick meals are available at The Curious Kumquat

Silver City’s International & Gourmet Grocery 614 N. Bullard Street, Silver City, NM 534-0337 info@CuriousKumquat.com

-Steaks and Seafood - Dine-In Or Carry Out — Children’s Menu (505) 388-2060 103 S. Bullard St. • Silver City, N.M. 88061 www.ziapublishing.com

The Silver City Source


COPPER CREST

Specializing in an extensive collection of specialty espresso drinks. Decadent assortment includes: frozen mochas, ice mochas, frozen lattes, chai and our acclaimed Italian Cream Sodas. Many drinks can be made sugar-free with skim, whole or soy milk. Indulge yourself in the tempting creations of the finest coffee available in southwest New Mexico.

COUNT RY CLUB 2212222222222222122

Appetizers Oyster Rockefeller - $8.95

Pecans, spinach, and feta cheese top six oysters. Topped with Hollandaise Sauce.

Crab Stuffed Mushrooms - $8.95

Tender mushrooms, topped with seasoned crab and baked to a delicate brown.

Drive-thru convenience with coffee house quality.

Shrimp Cocktail - $9.95

4 poached and chilled shrimp, accompanied by cocktail sauce and lemon wedges.

On The Lighter Side

1530 N. Hudson • Silver City, NM • 505.388.2027

Monterey Chicken Salad - $10.95

Grilled chicken breast with olives, tomatoes, mushrooms, & your choice of dressing.

Caeser Salad (Dinner Size) - $9.95

Mon.-Fri. 6am to 5pm • Sat. 7am to 2pm

Poultry Jalapen˜o Chicken - $14.95 Lemon Chicken - $14.95

Meats Pork Tenderloin with peach jalapen˜o sauce - $15.75 Filet Mignon (10 oz) - $19.95 (Southwest Style, add $1.00) Rib Eye (14 oz) - $18.95 (Southwest Style, add $1.00) Prime Rib, Small Cut - $14.95, Large Cut - $16.95

Absolutely the best Corner Location

(Friday and Saturday Only)

in Silver City’s Historic

Porterhouse Steak (16 oz.) - $21.95

Downtown District.

Seafood Scallops Buerre Blanc - $15.50

Select scallops pan seared, topped with cream and finished with white wine.

Crab Stuffed Scallops - $16.95 Shrimp Grilled or Fried - 16.95

Four prawns, grilled or golden fried (add extra $2.00 each)

Coconut Shrimp - $17.95

With orange marmalade sauce.

Trout Mescalero - $17.95

Fresh trout, dressed in blue corn flour, cooked to a gentle crispness. Served with Pin˜ons.

Crab Cakes - $16.95 Two delicately seasoned crab cakes, baked to a golden brown and served with your choice of honey dijon or creamy dill sauce.

Fresh Fish Du Jour - market price. 2212222122222222222222212222122

7 2 0 Fairway Drive .Silver City ,NM Tue -Thu 11am-2pm • 5:30-8:30pm

Fri - Sat 11am-2pm • 5:30-9:30pm

Books & Office Supplies Monday - Friday 9am to 6pm • Saturday - 10am to 5pm NEW! Children’s Storytime Saturdays @ 2pm

117 E. College Ave., Silver City, NM • 88061

“Membership has it’s Advantages”

505.388.3475

Watercolor by Linda Warnack

505.538.2712

Group & Corporate Outings Welcome • Driving Range • Club Rental Available • Golf Cart Rental

Silver Fairways PO. Box 5042 • Silver City, NM 88061 • 505.538.5041

www.ziapublishing.com

4 IN TOWN 4 Free Wireless Broadband Internet 4 Large Shade Trees 4 Secure Lighted Park 4 Hot Showers & Laundry 4 48 Large Sites (30’x35’ avg.)

(Correspondence: P.O. Box 1800)

1304 Bennett Street 4 Silver City, New Mexico 88062 Corner of Bennett & 13th Street. (behind Food Basket Supermarket)

505.538.2239 The Silver City Source


SILVER CITY AT YOUR SERVICE

CHRYSSA’S CATERING BAR-B-Q DINNER

Sales & Professional Installations In-House Financing with Approved Credit Family Owned and Operated Ceramic Tiles

ALL TYPES OF GENERAL ACCOUNTING 909 N. HUDSON •SILVER CITY

Wood Flooring Vinyl Flooring National Brand Carpeting

FREE Estimates! Lic. # 82928 - Insured

505.388.1951

505-538-9492

THREE MEAT COMBO

PERSONAL

$10.95

PARTNERSHIP

CORPORATE TAXES

111 W. College Ave. • Silver City

Mouthwatering Bar-B-Q Pork Ribs, Brisket, or Pulled Pork, ~ Green Chili Cornbread ~ Potato Salad ~ Corn Cobett ~ Cole Slaw or Pasta Salad ~ Veggie Mix ~ Beans $8.50

PERSONAL FINANCIAL PLANNING

M

ESSIAH’S

PE

~ Chicken Salad ~ Bun or Croissant

on a

With Choice of:

~ Potato Salad ~ Pasta Salad ~ Fresh Baked Cookie

~ Cole Slaw ~ Fruit Salad $6.50

H

EALTH

Vitamins Supplements Smoothies Lunch Counter

SALADS ~ Chef Salad ~ Taco Salad

~ Chicken Fajita Salad $5.50

@

@

@

@

SH

OP

BOX LUNCH ~ Tuna Salad ~ BBQ Brisket or Pulled Pork

Your Complete Health Store

2815 Pinos Altos Road P.O. Box 656 Silver City, NM 88062 538-2611 • 538-2973 Licence # 18637

303 E. 13th Street

505.538.9006

~ Fresh Tossed Mixed Greens $4.00

We Have Deliciou s Desserts From Backyard Bar -B-Q’s to Gourmet Dinners

GIVE US A CALL TO CATER ANY EVENT 7 DAYS A WEEK . Patio Coverings Solar Screens Custom Blinds Security Doors Screen Rooms

We al s o s el l in b ul k .Some items may require a day’s notice and prices may v a ry with th e mark e t .

50 5.5 34.010 5 Fax in your order to ~ 50 5.5 34.10 3 2

Call in your order at ~

Patio & Screen Doors

1008 Pope St. • Silver City

1419 Little Walnut Road

505.388.8071

WINDOWS CERTIFIED PUBLIC ACCOUNTANTS Personal • Corporate • Small Business Established Since 1979

1311 N. Grant Street Silver City, NM

505.388.1777 505.538.3795 stonemcgee@zianet.com www.ziapublishing.com

ETC.

Bed & Breakfast in Historic Downtown Silver City Enjoy a stay in our spacious guestrooms, each with a private bath.

Dealer for:

ANDERSEN JELD-WEN KRAFTMAID

505-534-4110 1902 Swan St.

505.388.5485 411 W. Broadway Silver City, NM 88061 www.InnonBroadwayweb.com The Silver City Source


Summer’s

BEST

Desserts Presented by Silver City dining establishments

OUTLAW Fudge nut brownie with luscious rich hot fudge drizzled on top and then topped with thick and creamy whipped cream. Then topped again with walnuts, hot-fudge and a chocolate wafer swirl. TEJAS BBQ 117 W. MARKET • 534-4499

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HOMEMADE CHERRY PIE WITH VANILLA ICE CRÈME The “Never Fail Pie Crust” recipe calls for vinegar and everyone loves it’s flakiness. CHRYSSA’S CATERING 1419 LITTLE WALNUT ROAD AT HWY. 180 534-0105

rich and e r ’ y s we e he t, the se CHOCOLATE CREAM PIE Area renown delicious home baked pie. SPIRIT CANYON LODGE 684 HWY. 35, LAKE ROBERTS • 505-536-9459

CRÈME BRULEE Chef Lee Benge’s baked crème desert with caramelized brown sugar on top COPPER CREST COUNTRY CLUB 720 FAIRWAY DR. • 538-2712

42 – SILVER CITY LIFE


re ats

t l a i c spe

o n t i m , e e ts

! waste to

GERONIMO’S MEXICAN RESTAURANT 503 HUDSON STREET 388-4600

. S o ha ve at a

FRIED ICE CREAM A scoop of vanilla ice cream rolled in crispy corn flakes and quick-fried. Topped with honey, whipped cream and a cherry.

FRENCH BRIE CHEESECAKE Baked in the French style, this cheesecake moves a classy sweet to a new level of elegance. Ingredients for are available at The Curious Kumquat along with more than 150 confections and from around the world THE CURIOUS KUMQUAT 614 NORTH BULLARD 534-0337

CHOCOLATE RASPBERRY DELIGHT TORTE A decadent blend of dark chocolate and fresh raspberries with a touch of raspberry liquor, all covered with a Belgian Chocolate Ganache. created in our Kitchen by chef Gilbert McDonald. VICKI’S EATERY 107 W. YANKIE ST. 505-388-5430

www.ziapublishing.com – 43


perfect Balance summer recipes A MATTER OF

MEAL PLANNING FOR

DIABETICS

BY BRETT FERNEAU

People with diabetes are ordinary people whose bodies are unable to the control their levels of blood sugar, also called blood glucose. While diabetics must be careful what they eat, they need not lead deprived lifestyles. It’s all a matter of balance. For the sake of meal planning, food can be divided into two groups – Carbohydrates and Managers. Carbohydrates such as grains, starches, fruits and dairy products are easily turned into sugar by the body. Managers such as protein, vegetables and small amounts of fat regulate and control blood glucose. Everyone needs carbohydrates as part of their diet. The key to managing blood glucose is learning to balance each serving of carbohydrates with a serving of protein or vegetables. For example, a slice of cherry pie is actually three servings of carbohydrates: the top crust, the filling and the bottom crust. It can be balanced with, say, one serving each of baked chicken, broccoli and salad with dressing. An active lifestyle helps. Exercise approved by a health care professional can be used to “manage” one carbohydrate serving per meal. In addition, diabetics can often help control blood glucose by losing weight.

Our thanks to Chris Jepson, RN, RD and Lorri Kelley, RN 44 – SILVER CITY LIFE

Green Chile Chicken Enchiladas with Tomatillo Sauce Luis Pérez Chicken: Cook two chicken breasts in water. Allow to cool and shred by hand to eliminate fat and cartilage. Save the cooking liquid. Sauce: 8 tomatillos 1 10-ounce can cream of mushroom soup 1 clove of garlic 1 thin slice of onion 2 tablespoons oil 2 teaspoons salt and pepper to taste 1. Simmer the tomatillos in water until their color changes to yellow. Cool them in the cooking liquid saved from the chicken. 2. Place cooked tomatillos, garlic, onion and mushroom soup in blender. Blend coarsely. 3. Pour oil in a frying pan. Add sauce, salt; pepper

lightly. Stir sauce briefly while cooking. Simmer and let cool. Enchiladas: The shredded cooked chicken and the tomatillo sauce plus: 12 thick corn tortillas About 1⁄2 cup oil 1 ⁄2 lb. chopped green chiles, medium hot 1 ⁄2 lb. Monterrey Jack cheese, shredded 1 small container sour cream About 1⁄2 cup buttermilk or milk 1. Pour oil 3⁄4-inch deep in a pan and heat until hot. Dip each tortilla in oil to fry for about 8 seconds. Drain on paper. 2. Place 2 tablespoons of the shredded chicken in centerfold of each tortilla and add 1 tablespoon

each of sauce, shredded cheese and chopped chile. Roll and place seam down in a baking dish. When all tortillas are filled, pour sauce over each roll and sprinkle with shredded cheese. 3. Cover the baking dish with foil and cut 3 or 4 vents in the foil. Place in 350° oven and bake for 15-20 minutes. 4. Put the sour cream in a bowl. Stir in enough buttermilk to form a heavy, creamy mixture. 5.Remove the enchiladas from the oven, baste with sauce and lay a strip of the sour cream mixture atop each enchilada. 6. Serve on bed of sopa de arroz (Mexican fried rice) with a mound of guacamole on the side. Provecho! Serves 6.


HIGH ALTITUDE

Baking

Tips!

BY BRETT FERNEAU

Virginia “Gege” Pinkerton’s Braised Pot Roast with Horseradish Mashed Potatoes Jay Pinkerton Pot Roast: 1 beef chuck roast, 4 lbs., thick cut 1 tablespoon olive oil 5 slices bacon cut into one-inch pieces 6 tablespoons flour 2 cups diced carrots 2 cups diced celery 2 cups diced onions 2 tablespoons minced garlic 21⁄2 cups dry red wine 2 cups chopped tomatoes 6 thyme sprigs 1 ⁄4 teaspoon thyme 31⁄2 cups chicken broth Salt and pepper to taste You will need a large, heavy roasting pan with a lid. I use a Dutch oven for a roaster. 1. Dust beef with flour, then season with salt and pepper. 2. In the roasting pan, heat the oil and fry the bacon until crisp. Remove bacon and set aside. 3. Place the beef in the hot fat and oil and brown well on all sides. Remove beef and set aside. 4. At medium heat, add the garlic, onions, carrots, celery and bacon to the oil and fat. Sauté for about three minutes, stirring often. 5. Deglaze the pan with the wine and reduce the liquid by simmering for about ten minutes. 6. Add the tomatoes,

chicken broth and thyme. 7. Place the beef back in the roaster with the other ingredients. Cover tightly and simmer in oven at 275° for approximately three hours. 8. Transfer the meat to a cutting board. Remove any excess fat and cover to keep warm. At this point, it is optional to strain the vegetables out of the braising liquid. I like to leave them in.

Vegetables: 15 baby carrots 1 lb. fresh green beans Add the carrots and green beans to salted, boiling water. Blanch about eight minutes until tender. Do not overcook.

Horseradish Mashed Potatoes: 2 lbs. Yukon Gold™ potatoes, peeled and sliced thin. 11⁄2 cups whipping cream 2 tablespoons prepared horseradish 5 tablespoons butter Salt and pepper to taste

To serve: 1. Spoon mashed potatoes onto the centers of warmed dinner plates, placing sliced beef up against the side of the mashed potatoes. 2. Arrange the green beans and carrots around the beef and potatoes. 3. Spoon braising liquid over and around the beef and vegetables. 4. Put extra braising liquid in a gravy boat with ladle and put on the table to pass around.

1. Put a pot of water on the stove. Salt the water and bring to a boil. Add potatoes and cook until very tender. 2. Drain potatoes in a colander and let the steam evaporate. This keeps the potatoes from becoming watery. 3. Heat the cream and butter together, being careful not to boil. 4. Mash the potatoes. Add the cream mixture, horseradish and salt and pepper to taste. 5. Whip potatoes until fluffy.

Gege’s tips: • Yukon Gold™ potatoes are the best because of their buttery flavor. • This roast makes a great home-style dinner and can be dressed up for a dinner party. • When hosting a dinner party, stay away from those casserole dishes. They’re delicious, but men love to cut meat. • Serve this dish with plenty of rolls, biscuits or popovers. The cowboys liked to dip popovers in the braising liquid. They said, “It sure makes some fine soppin’s.”

AT 5900 FEET, SILVER CITY HAS THE PERFECT ALTITUDE TO maintain the mild climate that we all enjoy. One of the trade-offs, though, is that our elevation can cause problems with cherished recipes brought from other places, especially the coastal areas. Most baking recipes are written and tested for altitudes from sea level to about 3000 feet. In higher places, liquids boil at lower temperatures and moisture evaporates more quickly. Flours tend to be drier and absorb more liquid, yeast and sourdough rise more quickly and baking temperatures are higher. Before you give up on that old recipe for which you were once famous, try making some adjustments. There are no hard and fast rules, so you’ll have to experiment. To help you decide where to start, though, we offer these general guidelines: At our altitude, each teaspoon of baking powder in a recipe can be reduced by 1/8 to 1/4 of a teaspoon. Each cup of sugar can be reduced by up to two tablespoons. You may need less flour than a recipe calls for, so mix in about two-thirds of it and then check the consistency of the dough. Liquids, on the other hand, can be increased from two to four tablespoons per cup, and oven temperatures can be increased by as much as 15 degrees. Happy baking! www.ziapublishing.com – 45


photo by Alexandra “Sandy” Correa

COBRE HIGH

Culinary TEAM

This year, four hardworking students from Cobre High School in Bayard won top culinary honors in statewide competition and went on to compete nationally. Carla Cox, Damian Evans, Frederick Flores and Caesar Villanueva were given a two-burner stove and one hour to prepare a three course meal: an appetizer, entrée and a dessert. The recipes for the entrée and dessert were the students’ own creations. The event was the ProStart Invitational, hosted by the National Restaurant Association Educational Foundation. The competition developed as a result of ProStart culinary classes at high schools like Cobre, and is designed to hone the skills of young people who aspire to careers in the food industry. Many Cobre students worked together to help raise money for the team’s expenses, operating their own catering business. Their proud teacher and team coach is Alexandra “Sandy” Correa. “Americans are born competitors,” Sandy told us. “The great thing about the ProStart Invitational is that it gives students another venue for competition besides athletics.” This was the last year for the current culinary team lineup. This fall, Frederick and Caesar will attend Scottsdale Culinary Institute in Arizona and Carla is enrolled at WNMU. Damian will be returning to Cobre as a senior, and Sandy assured us he’s already making plans for next year’s competition. 46 – SILVER CITY LIFE

Strawberry Shortcake – Texas Style Pauline Browning Born and raised in Texas, this recipe is the only way I knew this cake could be prepared – until I moved to California and was horrified at the little cakes with frozen or sliced UNSWEETENED strawberries smothered with whipped cream – I gagged! So, for you who would like to try this delicious version, here it is. Follow the instructions step by step, and you can’t go wrong. Sauce: 1 ⁄2 cup Argo™ cornstarch 1 cup sugar 1 ⁄2 teaspoon salt 5 cups half-and-half, or whole milk if you prefer 12 beaten egg yolks – you do not need the whites 4 Tablespoons butter – not margarine! 2 teaspoons vanilla 1. In a pot, combine the cornstarch, sugar and salt. 2. Add 2 cups half-andhalf, and blend the mixture until smooth. 3. Add the remaining 3 cups of half-and-half and the egg yolks. 4. Stir constantly over low to medium heat until boiling. Lower the heat and cook one minute longer. The sauce should be thick enough to pour with a spoon, but should not be as thick as

pie filling. If it’s too thick, you may need to add more half-and-half. 5. Add the butter and vanilla. If there are any lumps in the sauce, use a hand beater or electric hand mixer to break them up. The sauce should have a smooth, velvety texture. 6. The cooling process is very important. Put enough water in the sink to safely place the hot pot. Add ice cubes to the water to chill it. Set the pot in the cold water and stir the sauce until it has cooled. This will release the steam and prevent the pudding from becoming watery. Cover the cooled sauce and place in the refrigerator to chill until ready to serve. Strawberries: 4 pints fresh strawberries washed and sliced. Keep a few of the prettier ones for garnish. 2 cups sugar Cover the sliced berries with sugar and stir a little. Dip the whole berries into some sugar and place on top of the sliced ones. Cover the bowl and chill in the refrigerator until ready to serve. Cake: You can use a sliced pound cake, or the

individual dessert cakes from the grocery, or: Double the Velvet Crumb Cake recipe on the back of the Bisquick™ box for two layers. Bake as directed. I use 9" dark round cake pans. To assemble: 1. Place the bottom layer of cake on a large platter. Spoon some of the juice from the berries over this layer and a couple of tablespoons of the sliced berries. Spoon about a cup of the sauce over the berries. 2. Put the top layer on, repeating the process. You may want to spoon a bit more sauce over this top layer for it to run down the sides of the cake and spill into the platter around the cake. 3. Garnish with the whole berries. To serve: Place a slice approximately a one inch thick into a bowl, spoon on strawberry juice, a spoon full of the sliced berries, and a couple of heaping tablespoons of the sauce, then top it with another spoon full of the sliced berries. Cake should be stored in the refrigerator and should be tightly covered with a cake cover or plastic wrap, that is, if there is any left to store!


Sautéed Shrimp with Orange-Chipotle Honey Mustard Sauce Linda Kay Jones

Sauce: 1 6-ounce can frozen orange juice concentrate, thawed 2 to 3 tablespoons chipotle chiles and juice from a 7 -ounce can of Chipotle Chiles in Adobo Sauce 2 tablespoons honey 2 tablespoons Dijon mustard 1 teaspoon minced garlic 1 ⁄3 cup coarsely chopped fresh cilantro, packed 2 tablespoons fresh lime juice 1 ⁄2 teaspoon salt to taste

2 to 3 tablespoons vegetable oil Place all ingredients in a blender and puree until smooth. Yields 11⁄2 cups of sauce. Shrimp: 2 to 3 tablespoons vegetable oil 2 pounds – 32 to 36 – shrimp, peeled and de-veined.

and sauté until cooked just through, about two to three minutes. Continue with the next quarter, and so on, until all the shrimp have been cooked. 2. Place the cooked shrimp in a large bowl and pour the sauce over them. 3. Toss to combine well and serve warm. Serves six.

1. Heat the oil in a large heavy skillet over medium high. Add onequarter of the shrimp

Recipe courtesy of the Santa Fe School of Cooking.

COBRE HIGH CULINARY TEAM

WINNING RECIPES Créme Bunuelos with Fruit Salsa Original recipe by Carla Cox, D.J. Evans, Frederick Flores and Caesar Villanueva

Bunuelos: 1 cup all-purpose flour 1 teaspoon baking powder 1 ⁄2 teaspoon salt 1 teaspoon sugar 1 tablespoon shortening 1 ⁄4 cup water 1. Combine the flour, baking powder and salt. Work in the shortening. 2. Add the water and mix until the dough stays together. Knead dough on a cutting board until smooth. 3. Roll dough into a circle approximately 4 inches in diameter and 1⁄8 inch thick. Cut the dough circle in half and shape the halves into cones. 4. Deep-fry the cones in hot oil, gently splashing oil over the tops of the dough to help the rising process. Drain the cones on paper towels. Filling: 11⁄2 cups whipping cream 1 cup sugar 1 ⁄8 teaspoon almond extract 1 teaspoon lime juice 1 ⁄4 cup diced pineapple lime zest

Chile con Queso (Two Recipes)

Leah Gray Jones (left) and Wendy Peralta

Leah Gray Jones 1 onion, finely chopped – optional 1 can chicken gumbo soup 1 large box Velveeta™ cheese, cubed Well-drained chopped green chile to taste About 1 tablespoon oil 1. Sauté the onion with a little oil in a large skillet, preferably one with a tight fitting lid. Do not brown. 2. Add the canned soup and green chile. 3. Add the Velveeta™. 4. Turn heat to low and

place lid on skillet until cheese melts. Stir a very few times. Serve with fresh hot tortilla chips. Serves 10 as an appetizer The second is Beverly Gray’s recipe. It is very easy done in a microwave. 1 large box Velveeta™ cheese, cubed 1 cup or more sour cream Well-drained chopped or chunked green chile to taste

1. Place cubed cheese in a bowl and add the chopped green chile. Sometimes Beverly uses large chunks. 2. Heat in microwave. 3. When cheese is almost melted stir in a cup or more of sour cream. Do not mix completely; leave streaks of white throughout. This recipe is best with very hot chile. Serve with fresh tortilla chips. Serves 10 as an appetizer.

1. Pour the whipping cream into a chilled metal bowl. 2. Rapidly whip the cream while incorporating air with a wire whisk. 3. Add the sugar a tablespoon at a time while whipping until mixture is fluffy and a dull color. 4. Add the almond extract, whipping continuously. 5. Add the lime zest and juice, and whip thoroughly. 6. Add the pineapple and whip mixture again. Salsa: 3 or 4 minced strawberries 1 diced kiwi 1 ⁄2 cup diced mandarin oranges 1 ⁄2 cup diced pineapple 1 seeded and finely minced jalapeño 1 ⁄4 cup minced bell pepper 1 teaspoon lime juice Sugar to taste Combine ingredients, toss and add sugar to taste. Assembly: Fill the cones with filling, arrange on plates and garnish with fruit salsa. Serves two. www.ziapublishing.com – 47


WINNING RECIPES continued from page 47

Pollito Relleno con Calabasa Escalfada (Stuffed Cornish Game Hen with Poached Zucchini) Original recipe by Carla Cox, D.J. Evans, Frederick Flores and Caesar Villanueva

Stuffing: 2 cups bread crumbs 1 ⁄2 cup margarine 1 ⁄4 cup chopped onion 1 ⁄2 teaspoon thyme 1 ⁄2 teaspoon kosher salt 1 minced jalapeño 1. Melt the margarine in a saucepan. 2. Cook jalapeño and onion in margarine until tender. 3. Toss jalapeño mixture with the remaining ingredients. Cornish Hen: 2 deboned Cornish hens 3 crushed garlic cloves 1 teaspoon chili powder 1 teaspoon kosher salt 1 teaspoon seasoned salt 1 ⁄2 teaspoon black pepper 1 ⁄2 teaspoon lemon pepper 2 ounces Muenster cheese 2 tablespoons stuffing – see above 2 tablespoons melted margarine 1. Preheat a Dutch oven to 350 degrees. 2. Rinse the hens thoroughly in cold water. 3. Debone the hens, keeping them whole. 4. Combine the seasonings listed, and season the insides of the hens with part of the mixture. 5. Stuff hens with one tablespoon stuffing and one ounce Muenster cheese per hen. 6. Tie hens closed. 7. Baste hens with margarine and season the outsides with the remaining seasoning mixture. 8. Place the hens in the Dutch oven and cook for 25-30 minutes. Mango Sauce: 1 large ripe mango 1 minced jalapeno 2 tablespoons minced cilantro Juice of 1⁄2 lime 1. Peel the mango 2. Add the other ingredients 3. Mash ingredients together Poached Zucchini: 1 large zucchini, cut horizontally 1 teaspoon chili powder 1 teaspoon kosher salt 1 teaspoon seasoned salt 1 ⁄2 teaspoon black pepper 1 clove garlic 1 ⁄2 teaspoon lemon pepper 1. 2. 3. 4.

Put a pot of water on to boil. Add the seasonings to the boiling water. Poach the zucchini for 3-4 minutes. Shape the zucchini into panicles

Assembly: Place mango sauce on plates. Slice hens horizontally and place atop sauce. Place the stuffing beside the hens, and add the zucchini panicles. Serves two. 48 – SILVER CITY LIFE

Carne Asada with Salsa Fresca and Guacamole Supreme Pauline Browning I would love to take credit for this recipe – all I can claim credit for is saving a book of recipes garnered from the great Recipes of San Diego, which was published about 1972. I keep it in a sandwich baggie in order for all the pages to remain intact. This dish is absolutely awesome! I discovered it at Tom Ham’s Lighthouse in San Diego back in the 70’s – went back to San Diego for a visit about 6 years ago, made a beeline for Tom Ham’s – I was astonished when they informed me they no longer serve this fabulous dish because “it’s too much trouble.” So I walked out and went to another of my old haunts. No, not happy with that one, either! Meat: 2-3 pounds beef tenderloin filets (2 oz each), or a 2-3 pound chateaubriand, sliced into half inch slices. Lay the cuts of beef on a cutting board or breadboard. Cover them with a clean cloth and pound lightly with a meat cleaver. Marinade: 2 cups vegetable oil 1 cup soy sauce Juice of one lemon 2 teaspoons cracked black pepper

1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon ground oregano 1 teaspoon MSG (or Accent™) A dash of Tabasco sauce Mix ingredients together and marinate meat 1-2 hours. Salsa Fresca: 2 medium bell peppers 2 medium dry onions 3 medium carrots, parboiled (but firm) 8 green onions 1 medium tomato 1 ⁄2 bunch cilantro 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon cracked black pepper 1 teaspoon ground cumin 1 teaspoon oregano 1 ⁄2 teaspoon MSG (or Accent™) 1. Slice the vegetables in short strips, julienne style; chop cilantro and add to vegetables. 2. Add seasonings and let stand until serving time. Guacamole Supreme: 11⁄2 medium size ripe avocados, mashed 1 ⁄2 medium onion, minced 1 ⁄2 bunch cilantro, finely chopped 4 medium tomatoes Juice of 1⁄2 lemon, strained 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon white pepper 1 ⁄2 teaspoon MSG (or Accent™) A dash of Tabasco sauce

1. In a bowl, combine avocado, onion and cilantro. Chop one tomato very finely and add to bowl contents with the seasonings. Stir to blend thoroughly. 2. Place remaining tomatoes briefly in boiling water to loosen skins; peel. Cut each tomato in half, spread or heap Guacamole dip on top. A pastry bag may be used to create a design. 3. Place in refrigerator to chill until ready to serve. Garnish with a sprig of parsley or cilantro. Putting it all together: 1. Remove meat from marinade. Drain and strain marinade into a jar for refrigerator storing – it can be re-used later. 2. Pre-heat enough oil in a large skillet to cover the surface of the pan. QUICKLY sauté the beef – about 2 minutes. Add 1 cup tomato juice or Snappy Tom™. 3. When the tomato sauce begins simmering, remove the meat from the heat. Place the meat in the center of a platter and arrange the Salsa Fresca around it. Spoon on the pan juices of the meat and vegetables. Serve with Spanish rice and Guacamole Supreme. Serves 4.


Cool Margaritas... They’re Hotter Than Ever! BY AL LUCERO

Maria’s adds Silver City Margarita to Great Margarita List! Ever since Americans discovered premium 100% agave tequila, the margarita has become one of the country’s best selling cocktails. Maria’s New Mexican Kitchen in Santa Fe was one of the first establishments in the country to recognize that good tequila made great margaritas. Twenty years ago customers would say, “How can you put that great sipping tequila into a margarita – it’s a sin!” Today we feature over 100 margaritas, priced from $5.50 to $45.00. Like a fine wine, generally, the more you pay, the better the margarita. Don’t get me wrong – the $5.50 margarita is wonderful. As a matter of fact it’s our best seller and we consider it a premium margarita. It’s made with José Cuervo Gold™ tequila, which is a “mixto” (not 100% agave) but nonetheless a good tequila. About 90% of all our margaritas are made with 100% agave tequila. All our margaritas are made with fresh squeezed lemon juice and have no sugars added. The tequila, triple-sec and lemon juice are sweet enough! With over 100 margaritas on our list we’re always looking for new tequilas and new, clever names for each concoction. We were quite pleased when we came across a new, 100% agave, silver tequila called Pueblo Viejo™, meaning “old town” or “old city.” The first name that came into our minds was “Silver City…” Ladies and gentlemen, we proudly present the Silver City Margarita! This is how it appears on our margarita list: “The Silver City – 7.50. A salute to one of New Mexico’s best kept secrets: historic and beautiful Silver City, located in the southwest corner of the state… a fitting tribute with 100% agave Pueblo Viejo Silver™ tequila and Bols™ triple-sec”.

above: The Silver City Margarita has been added to the distinguished list of Margaritas served at Maria’s New Mexican Kitchen in Santa Fe and will be included in the next edition of The Great Margarita Book. Maria’s owner Al Lucero penned the margarita book and is a past recipient of the New Mexico Restaurant Association’s “Restaurateur of the Year.”

Want to make your own? Here’s how: Salt the rim of a 13 ounce glass, set aside. Fill a 16 ounce shaker glass with ice, add 11⁄2 ounces of Pueblo Viejo Silver™ tequila, 11⁄4 ounces of Bols™ triple-sec and 1 ounce of fresh squeezed lemon juice (lime juice is fine). Place stainless steel shaker cup over the mixture and shake a good dozen times. Pour ice and all into the salt rimmed glass. Enjoy! For complete details on tequila and dozens more recipes, pick up a copy of “The Great Margarita Book” by Al Lucero, published by Ten-Speed Press.

Santa Fe native Al Lucero moved back to his hometown following a career as a television executive. In 1985, Al and his wife Laurie purchased Maria’s New Mexican Kitchen, a restaurant that first opened when Al was a teenager. Al serves on the Board of Directors of the New Mexico Restaurant Association, the Advisory Board of the Hotel, Restaurant and Tourism Management Department at New Mexico State University, and is a founder of the Santa Fe Restaurant Association.

www.ziapublishing.com – 49


Blue Corn Pancakes with Green Chile Chutney Linda Kay Jones

Chef

Seattle photo courtesy Eddie Montoya

Eddie Montoya BY BRETT FERNEAU

In 2002, experienced restaurant owners Shing and Ellie Chin opened Ovio Bistro Eclectica to stellar reviews in Seattle, Washington. They soon found their establishment rated Best New Restaurant 2003 by Seattle Magazine. Seattle Times critic Providence Cicero wrote: “They are especially fortunate to have… Chef Eddie Montoya in the kitchen. This New Mexico native pursues an eclectic muse… His cuisine is exuberant, colorful and imaginative.” Chef Eddie Montoya traces his interest in cooking to his mother’s kitchen when he was growing up here in Silver City. The twenty-seven year old has been cooking professionally for nine years and has earned national recognition, with recipes published in Bon Appetit. Eddie describes his cooking as “food fusion.” His workdays run twelve hours or longer, but he is doing something he enjoys. “I love it,” he says, “It’s my art. I like putting it out there and getting the response back from the people.” While his creations may be eclectic, Eddie is a down-to-earth guy. Of his success in this highly competitive profession, he says simply, “ I’d just like to thank my mom and dad, Vangie and Mike Montoya, for believing in my dreams and being there when I needed them.” Well done, Chef Montoya.

Warm Chocolate & Dulce de Leche Cake Chef Eddie Montoya Makes 15 servings (6 ounce ramekins) Oven at 350° For dulce, cook two 15 ounce cans of sweetened condensed milk in double boiler until caramel color, approximately 1 to 11⁄2 hours. (If done the day before, refrigerate dulce overnight and then add to chocolate mixture cold. It is easier to work with this way.) 8 whole eggs 8 egg yolks 2 cups sugar Combine in electric mixer until pale yellow in color. 50 – SILVER CITY LIFE

1 pound semi-sweet chocolate (can also use bittersweet) 1 pound unsalted butter Combine and melt in saucepan over low heat. Be careful to avoid burning chocolate. Add chocolate mixture to egg mixture at medium speed. Add slowly to avoid cooking egg mixture. Add 1 cup all purpose flour at low speed. Spray ramekins with Pamtm. Flour ramekins and remove excess. Fill ramekins 1⁄2” short of top with chocolate mixture.

Drop approximately 1 tablespoon of previously prepared dulce into the center of each cake. Bake at 350° for 35 minutes or until cakes rise slightly. Turn cake out upside down onto plate and serve with strawberry or chocolate sauces and vanilla ice cream. Sprinkle with powdered sugar.

Recipe Courtesy of Ovio Bistro Eclectica, Seattle, WA

4 large eggs 2 cups buttermilk 2 tablespoons unsalted butter, melted 11⁄2 cups blue cornmeal 1 cup all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder 1 cup fresh corn kernels 1 ⁄2 cup diced red bell peppers 2 green onions, thinly sliced 1 teaspoon minced garlic 1 ⁄2 teaspoon salt 1. In a large bowl, combine the eggs, buttermilk and melted butter, and whisk thoroughly. Slowly stir in the dry ingredients and whisk until no lumps appear. Add the remaining ingredients,

stirring to distribute evenly. 2. Preheat a cast iron griddle or a nonsticking frying pan to medium -high and wipe the griddle with vegetable oil or spray with vegetable cooking spray. Using a 1-ounce ladle, pour one ladle of the batter per pancake onto the cooking surface and cook about 11⁄2 minutes on each side or until lightly browned. 3. Place cooked pancakes on a baking sheet and keep warm until ready serve. Yield: About 28 2-inch pancakes Recipe courtesy of the Santa Fe School of Cooking.

Mother Hazel’s Black-eyed Susan Salad Lorri Kelley

3 packages orange sugar-free Jell-O™ gelatin 1 large can crushed pineapple in its own juice 4 medium carrots, chopped fine 1 ⁄4 cup black olives Enough loose-leaf lettuce to cover the serving plate 1. Drain the pineapple very well and save the juice.

2. Dissolve the Jell-0™ in 3 cups of boiling water. Add 1 cup of the pineapple juice. 3. Allow the mixture to set to a soft gel, and then fold in the pineapple and carrots. Refrigerate in a bowl or a mold until firm. 4. Serve on a bed of lettuce, garnished with black olives.

Peanut Butterscotch Busters Linda Locklar DVM

2 cups Bisquick™ buttermilk baking mix 3 ⁄4 cup smooth peanut butter 1 can sweetened condensed milk 1 teaspoon vanilla flavoring 1 tablespoon brown sugar 1 cup butterscotch baking chips 1. Mix all of the ingredients except the baking chips in a large bowl and stir until a stiff moist dough is formed. 2. Stir in the baking chips.

3. With clean hands, roll and press cookies into thick patties about the diameter of a silver dollar. 4. Bake in lightly oiled cast iron over/under a medium bank of stable coals for 6 to 10 minutes, or on an ungreased Teflon™ cookie sheet for 10 minutes in a 350° oven. Extra baking chips may be pressed into the tops of warm cookies for extra butterscotch taste. Makes 3 dozen cookies.


A COMMUNITY THAT CARES BY GEORGE E. GLYNN JR. Silver City has many organizations providing meals and commodities for those with need. Among these are the Gospel Mission, veteran’s centers and religious and civic groups, with many area residents contributing financially and materially, as well as with their time and effort. The mission serves lunch Monday through Friday and breakfast on Sunday. Albertson’s and the Food Basket donate dated but usable food, as do other individuals and groups. The mission also has commodities for those who need them. Last November, Food Basket owners Jim and Debbie Nennich sponsored a new community Thanksgiving dinner with the theme, “A Time for Sharing.” A combined effort of the Food Basket stores, the Knights of Columbus, the Elks Lodge, the St. Francis Newman Center Youth Group, the Red Barn Steak House and numerous individual volunteers, the dinner served over 400 plates of turkey with all the trimmings. Adobe Springs Café offers their facilities to local charities to provide Christmas dinner. Brewer Hill Baptist Church and others such as the Unitarian and Catholic churches have celebrated Christmas this way for over 10 years. The American Legion holds dinners about four times a year, including July Fourth and Veteran’s Day, and this year for St. Patrick’s Day. above: Food Basket owners Debbie and Jim Nennich

w w w. w e l l s f a r g o . c o m

Your local community bank! Corner of 12th & Pope • Silver City, NM

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GONZALES LAW FIRM Business Law • Criminal Cases • Divorce & Family 925 N. Hudson St. Silver City, NM

R. Nathan Gonzales, ESQ., P.C.

Office: (505) 388.8009 Fax: (505) 388.8015 www.ziapublishing.com – 51


NOT JUST ANY HOME WILL DO... SAME GOES FOR INSURANCE. WE LIVE WHERE YOU LIVE.™

When it comes to your homeowners insurance, no one understands your needs like a State Farm agent. That’s why State Farm ® insures more homes than anyone else. You can enjoy the perfect home knowing it’s insured with State Farm. Call me for details. Chuck Johnson, Agent #1 Ranch Club Road Silver City, NM 88061 Bus: 505-538-5321 chuck.johnson.b7i7@statefarm.com

BY ALICE F. PAUSER

STATE FARM IS THERE.™

LIKE A GOOD NEIGHBOR

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The Best Natural Food Store in Southern New Mexico! THE EICH/GRITTON FAMILY, members of the Silver City Co-op on what the Co-op means to them: “We would never have found our way to Silver City if it weren’t for the co-op. It means so much to us. It’s our place to interact with our bigger family.”

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SILVER CITY FOOD CO-OP Since 1974, 520 N. Bullard, Silver City, NM 505.388.2343, Mon, Tues, Wed, Fri, 9 am–6 pm, Thurs, 9 am–8 pm, Sat 9 am–5 pm

A Better Chimney Stoves • Sales • Service

Gas • Pellet • Wood Stoves • Many Styles 1901 E. U.S. Hwy. 180 505-534-2657 • 1-800-972-9994

52 – SILVER CITY LIFE

WITH THE TREND TOWARD HEALTHIER EATING THERE COMES an increased demand for organically grown food. The New Mexico Organic Commodity Commission (NMOCC) has a certification program for farmers interested in obtaining certified organic status for their crops, livestock or value-added products. They also assist farmers in understanding and applying for national certification with the USDA. The definition of “organic” in the industry is any produce that is grown without the use of chemical fertilizers, synthetics or pesticides. For livestock, poultry and fish it means that no artificial growth hormones or additives such as antibiotics are given to the animals, and the use of farmland that has been free from chemicals for a number of years (usually a minimum of three.) Organic farming is part of a long-range sustainable agriculture in Grant County. Organic vegetables such as tomatoes, carrots and greens are often more flavorful than those grown with synthetic fertilizers. Beef tends to be leaner and free-range chickens larger, healthier and more nutritious. Our local co-ops and farmers markets encourage the practice of organic farming on all levels. When visiting the Silver City Food Co-op you will find the area’s largest selection of certified organic products ranging from food to cosmetics.


DESIGN/BUILD, LLC Artfully designed finely crafted homes Clean design, fine craftsmanship, custom details in homes and gardens built to harmonize with the southwestern landscape and climate. Natural materials and daylighting emphasize the intrinsic beauty of our homes.

To talk to our clients about their homes, contact us:

David Lawrence PO Box 5206 • Silver City, NM 88062

505.388.9281

HERB

Cooking CLASS BY ALICE F. PAUSER

Once you learn how to cook with fresh herbs you will wonder how you ever did without them. The Kitchen Gardener in Silver City has an array of culinary classes that can teach you all about the wonderful world of culinary herbs. Their most popular class is Growing, Harvesting, Preserving and Cooking with Fresh Herbs which is offered in May and June of each year. Imagine treating your friends and family to a fragrant dish of fresh green beans, thyme and cashews. The class covers everything from Lemon Basil to Lemon Thyme and you will learn to make herb flavored butters, infused oils, marinated cheeses and how to grow all the delicious ingredients in your own little herb garden. You can visit The Kitchen Gardener online at www.thekitchengardener.biz or call 505-534-1770

“Simplicity is a clean, direct expression of that essential quality of the thing that is in nature of the thing itself.” Frank Lloyd Wright, THE NATURAL HOUSE

BLUE MOON WOODWORKING Specializing in Custom Kitchen Cabinetry • Bathrooms • Doors • Furniture • Specialty Woodworking Artfully designed finely crafted homes

8 Pioneer Road Silver City, NM

505.388.2900

We can custom design, build and install your home office.

above: Organic fruits and vegetables are grown without the use of chemical fertilizers, synthetics or pesticides. www.ziapublishing.com – 53


BY PAT YOUNG

Coffee... Silver City Style!

IF THE DAILY GRIND IS GETTING YOU DOWN, PERK UP WITH A CUP OF COFFEE AT ANY OF several coffee shops in the area. Silver City even boasts a drive-through coffee shop. It’s a sign of the times. As more people migrate here from bigger cities, coffee shops appear to accommodate them. A stroll down Bullard tells the story. Java the Hut at 611-A N. Bullard is owned by Paul and Marcia Carlson. “Working class and retired folks” is how Paul describes the clientele. Comfortable “living room ambiance” includes an aging terrier named Annie who greets customers. Further south on Bullard, turn right on Yankie Street and visit A.I.R. Coffee Company. A cozy corner location in the heart of the art district sets the tone for this shop. Owner-daughter duo Jacqueline Shaw and Linda Sagen will tell you that “fresh roasted coffee is what holds this shop together.” At the corner of Bullard and Broadway, visit Silver City’s Internet coffee shop, Dan & John’s Rejuvenations, owned by Dan Ellingwood and John Masciangelo. This historic building offers quiet space and free wireless service, bringing in everyone from “techies” and professionals to teenagers. No time to park and sit? Drive through Sunrise Espresso (aptly named - they open at 6 a.m.) at 1500 N. Hudson, owned by Steve and Allena Thompson. They happily serve fresh-to-order coffee at your car. Commuters are regulars. “We try to get to know customer names,” Steve says. “It’s more like friends driving through.” Editor’s Note: New owner Ruth Ann Poppe has taken over at A.I.R. Espresso, now called Dos Baristas Coffee Gallery. Ruth Ann assures customers that the shop is still located at 112 W. Yankie, featuring the same atmosphere and same great coffee. above, clockwise from top: : Silver City coffee shops include Rejuvenations, A.I.R. Espresso, now called Dos Baristas Coffee Gallery and Sunrise Espresso. 54 – SILVER CITY LIFE


Introducing James Edd Hughs One of the few professionals still making house calls.

COFFEE ROASTERS

James Edd Hughs is one of 8,700 Edward Jones investment representatives serving individual investors in 50 states. Today, we have more branch offices than any other brokerage firm in the country, and we serve more than 6 million individual investors nationwide. James Edd is anxious to put his expertise and the extensive resources of Edward Jones to work for you. He’ll meet with you at home or at any other convenient location that suits your needs. Call James Edd Hughs today. (505) 534-1221 www.edwardjones.com Member SIPC

BY PAT YOUNG Do today’s coffee selections read more like a world atlas to you? Wonder what to choose? There are two coffee roasters in the area, and both offer descriptions on their favorites: Bornsen Coffee Roasters is located in the Mimbres Valley (www.bornsencoffeeroasters.com or 536-9863). Best sellers include darker roasts like Mexican, Guatemalan and Ethiopian, with stronger, richer flavors that are great for espresso. Popular lighter coffees include Columbian and Mimbres blend (which has beans from both Columbia and Timor, an Indonesian island). A.I.R. Coffee Company’s roasting plant is in Bayard (www.aircoffee.biz) and is a certified organic processor. Favorites include Columbian (depth and aroma), Costa Rican (acidity and spice), Sumatran (body and chocolate tones), African (fruity flavor), and Yemen (wild, natural flavors). Whether you prefer an espresso (strong shot of coffee), a cappuccino (espresso with steamed milk and foam), a mocha (espresso with chocolate, steamed milk and foam), or just plain coffee, it’s hard to beat the choices in Silver City.

®

Edward Jones Serving Individual Investors Since1871

www.ziapublishing.com – 55


Summer’s

BEST

Appetize Presented by Silver City dining establishments

Chef Lee Benge presents OYSTERS ROCKEFELLER (baked oysters with spinach, hollandaise sauce and walnuts). COPPER CREST COUNTRY CLUB 720 FAIRWAY DRIVE • 538-2712

COMBINATION APPETIZER Includes egg roll, BBQ spare ribs, chicken strips, shrimp and won ton CHINESE PALACE 1608 N. DURANGO • 538-9300 56 – SILVER CITY LIFE


EL RINCON

ers OXTAIL SOUP One of Chihuahua’s traditional soups best known as “Taurumara”, accompanied with your choice of corn or flour tortillas. EL RINCON RESTAURANT 3110 N. SILVER STREET 388-2715

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A one-pound portion of NEW ZEALAND BLUE LIPPED MUSSELS steamed in a garlic saffron broth and served over a sautéed shallot crouton. DIANE’S RESTAURANT 510 N. BULLARD ST. 538-8722 www.ziapublishing.com – 57


TACO NACHOS

f l a o v h t r i a w s n r d e z z est i t e ...

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A La Cocina favorite with ground beef, beans, lettuce, tomato, guacamole, cheese and sour cream. LA COCINA RESTAURANT 201 W. COLLEGE AVE. • 388-8687

COMBINATION PLATE Crab Rangoons, Fried Dumplings, B.B.Q. Pork, Egg Rolls GOLDEN DRAGON 914 POPE STREET • 388-9101

MINI CRAB TOSTADAS Crab with mango, cilantro, red onion and jalapeños, topped with crema. THE JALISCO CAFE 103 S. BULLARD • 388-2060 58 – SILVER CITY LIFE

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Ken uses a recipe for his HOT WINGS that has been in his family for 20 years. He also has wings in BBQ and Teriyaki KEN’S OLD FASHIONED PIZZA PIE 1602 SILVER HEIGHTS BLVD. 534-2500

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.

SHRIMP MARGARITA Shrimp marinated in lime juice and tossed with a mélange of fresh avocados, jalapeno peppers, scallions, tomatoes and cilantro. SODEXHO 1000 COLLEGE AVE. 538-6111

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Happy

Endings Bee, Diana and Tiberius Bill VanDran

Pattie Leslie Laidlaw

Pictured with Bill Van Dran are his hunting “buds,” who were adopted from the shelter. Left to right are Bee, a black & tan hound adopted two years ago; Diana, a light-colored pit bull cross adopted four years ago; and Tiberius, a pit bull/rottweiler cross adopted seven years ago. Bill enjoys hunting with the dogs in the Silver City and Pinos Altos ranges. “They’re a very friendly crew…unless you happen to be a bear or a mountain lion.” “I want to mention that the shelter has an excellent adoption program. The staff is made of dedicated, hard working people… we support them every way we can.”

Pattie, a shepard/malamute cross, has been part of Leslie Laidlaw’s household for three and a half years. “I had recently lost a dog and I dreamed that there was a gray and white dog waiting for me at the shelter. I went there the next day and found Pattie. She has been a real sweetheart.” Leslie, formerly an RN, now enjoys painting Native American and wildlife scenes on the eggs from her ducks and geese. She had one duck reach the age of 14 years. Leslie also paints on canvas and has painted skulls.

Speedy Joey, Courtney, Alisa and Derik Lopez

Panda and Grisly Sharlene Rapp

Photo courtesy Bommer Head

Silver City Life continues to feature a random selection of the Grant County people who have chosen to adopt pets into their homes. The need is clear and perhaps acute. Please consider adoption as a primary option…you’ll be amazed at the selection of fine animals available at the shelter that are simply waiting in line for some attention and love. For the dogs and cats already in your homes, study the options and make responsible choices regarding offspring. Our decisions affect the quality of life for humans and animals alike.

Moose Boomer Head It was love at first sight for 12-year-old Boomer Head. He was adamant about adopting that particular dog. Boomer’s previous dog had disappeared and when he stopped by the shelter to see if it had been found, his sister pointed to a Jack Russell terrier/schnauzer mix and Boomer decided that this one-of-a-kind dog named Moose should be his next best friend. The pup had another week before he was available for adoption, and several people had expressed interest. On the day Moose would become available, Boomer convinced his father to take him to the shelter at 2am to insure they were first in line… and indeed they were.

The Grant County shelter took a few of their dogs to visit with the staff at Bright Funeral Home, and Joey Lopez asked why one of the dogs was left in the car. They replied that they doubted anyone would want the dog since he was skinny, ugly, had matted hair and only three legs. They brought the poodle/terrier mix into the office and he jumped right into Joey’s lap. Joey called his wife, Courtney, and “Speedy” had a new home. Though an older dog, he cleaned up well but “is still so ugly, he’s cute. He doesn’t know any tricks…he’s just a loving pet and wonderful with the children.”

Panda, a female border collie mix, was adopted by Sharlene Rapp when she lived in Florida. “When I moved to Arenas Valley, with plenty of room to roam, I decided Panda needed some company. We adopted Grisly, a male healer/hound mix. I thought he would be the same size as Panda, but he passed her up. They get along with each other really well…and with the cat.” Sharlene is an employee at the shelter. “I love working with those people…they do so much toward finding homes for strays.”


Photo courtesy John and Dianne Hamilton

Dotty Joe & Tonya Cannariato

Lucky John and Dianne Hamilton

“With lots of love, rescued dogs make a quick rebound,” state Joe and Tonya Cannariato from San Lorenzo. Their first Siberian husky, Kyra, came from a breeder in New Jersey 17 years ago. They picked up Wolfee, an abused huskey, five years ago from the Arizona Siberian Husky Network. In 2002, they spotted Sasha in Desert Exposure and went to the Grant County shelter to meet her. When Joe and Tonya took the other two huskies to meet Sasha, she ran out and jumped in their car. Well…that had to be a sign that she was meant to be part of the family.

Lucky started a new life on a Friday the 13th in 2004. Dirty and collarless, he was sleeping under a neighbor’s car. He was extremely shy, avoiding contact with adults. He loves children, though, and that’s what changed his luck. John and Dianne’s granddaughter happened to be visiting. She and a friend started playing with Lucky, and soon they were asking to bring him into the house. “He was filthy,” says Dianne. “We didn’t know what he’d look like once we cleaned him up. But he turned out to be pretty.” A check with authorities showed that Lucky was never reported missing, so after a trip to the vet for shots he went back to his new home to stay.

All Natural Dog Biscuits BY ARLYN COOLEY & LYNN JANES

11⁄2 C Flour 21⁄2 C Whole Wheat Flour 1 C Oats 1 C Cornmeal 1 ⁄2 C Ground Dried Liver 1 Tsp Salt 1 Tsp Garlic Powder 1 Egg 1 ⁄2 C Safflower Oil 11⁄2 C Beef Broth

Mix dry ingredients in a large bowl, add egg, oil, beef broth. Add additional flour so dough will roll out. On floured surface, roll out to 1⁄2", cut with cookie cutters, pierce with a fork halfway through each biscuit, place on foil covered cookie sheets 1" apart and bake for 2 hours at 300°. Cookie sheets should be placed in upper third of oven for best results. Turn heat off, leave biscuits in oven for several hours or overnight to harden completely. Makes 2 dozen biscuits. Biscuits will store for 3 months in refrigerator. If you are short on time, after rolling dough out instead of using cookie cutters just cut into squares. My dog has no preference on shape. above: Arlyn Cooley and Lynn Janes entice Tammy with homemade dog biscuits.

Patches and Tippy Amanda & Richard Lampert Tippy Longstocking, a chow/husky mix, grew up with seven year old Richard Lambert. They helped each other learn to walk and run, and they still share a bed and the same toys. They are both patient and even-tempered. Amanda Lampert’s dog died last fall and so her early Christmas present was Patches, a Boston terrier from the shelter. Patches is very protective of Amanda, growling at the brother who has to wake her in the morning and even bites the boys when they wrestle with her. “We look after each other,” said Amanda.

Keeper & Rheba John & Maggie Anderson “‘Keeper’ had to be immobilized for six weeks,” relates John Anderson, “ after a friend alerted us three years ago that the Newfoundland/Golden Retriever puppy had been hit on the highway. We took him in with a broken pelvis and an amputated leg.” Maggie Anderson continues, “His bed was on a pushcart and when we were watching TV, he was right there with us.” “Rheba,” a half border collie/blue healer mix, came from the shelter five years ago. “It was not a logical decision to bring him home,” Maggie states, “but he was such a cute puppy, I couldn’t stand not having him.”

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534 •9200 CORNER OF 90 SOUTH & TRUCK BY-PASS www.ziapublishing.com – 61


SERENITY ACRES:

DINNER RIDES FUND HORSE RESCUE PROGRAM BY ROCIO RUEDA

Looking for a new alternative to the usual dinner date? Why not throw in a ride in a horse-drawn carriage? Serenity Acres provides this unique experience with dinner surrey packages. Packages include customer pickup in downtown Silver City and dinner at one of three restaurants – Diane’s, Shevek & Mi or Spaghetti Western – and a romantic ride around Gough Park. The dinner package runs $30 per couple plus the cost of dinner. All proceeds from the dinner packages go to Serenity Acres’ horse refuge, run by Becky Ferranti and her husband Larry Hyde. The refuge was started two years ago when Becky and Larry decided to look into adopting trained carriage horses for Becky because of her bad back. The refuge now works to rescue horses that have been mistreated or need special attention and place them into new homes and even has goats and a miniature donkey. Since Becky is unable, Larry feeds, cleans, doctors and works with the horses. “Most of our horses have had very minimal human contact,” Becky says. “We couldn’t have done it without him.” Volunteers and local high school 4H students foster some rescued horses because Serenity Acres has limited space to do so. They use their own money to operate Serenity Acres, which has adopted out 35 horses in the past year. They recently received not-for-profit tax status from the IRS and are now able to apply for grants to help fund the rescue.

left: Becky Ferranti and Larry Hyde operate Serenity Acres horse refuge and offer horse-drawn carriage services. opposite: Larry Hyde provides a carriage ride at the Dutch Oven Cookoff in Glenwood. 62 – SILVER CITY LIFE


Cards • Gifts • Hobbies Crafts • Souvenirs Office Supplies Furniture • Machines 703 N. Bullard Silver City, NM 88061

538-5324

The dinner surrey packages are just one of the ways Serenity Acres now secures funds for the refuge. They also rent out their carriage and wedding coach for parades, proms, birthdays, weddings and reunions. Becky says a place many of her customers like to go on carriage rides is to Fort Bayard and the Bataan Park. “They are just beautiful and perfect for a picnic,” she says. Serenity Acres also offers a fully furnished and self-sufficient fifth-wheel vacation rental, complete with satellite television, washer and dryer and use of a hot tub. The refuge has held various fundraisers including the Pounds of Pennies for Ponies fund raiser in the local schools, and has participated in a funding program with a national wellness company. Serenity Acres works with the Silver City MainStreet Project to provide hay rides during various downtown events. They also work with Western New Mexico University to bring students from Deming to Silver City for an old western experience with hay rides, campfire, chuck wagon meal, cowboy reading and performances by the Ft. Bayard Historical Society. Life Quest, a local agency for developmentally delayed and handicapped people, brings their participants each week to interact with animals. Serenity Acres will host their second open house in May. The open house will include an equine therapist demonstration, pony rides and face painting for children. “It’s a nice way to introduce ourselves to the community,” says Becky. For more information about Serenity Acres, visit www.serenityacresnm.com or call 505-388-2315.

18 Ethel Lane Silver City, NM 88061 505-388-2269 lynn@signalpeak.net

UÜ|z{à YâÇxÜtÄ [ÉÅx Harry and Linda Bright

(505) 388-1911 Fax: (505) 388-1600 H-L-BRIGHT@signalpeak.net 210 W. College Avenue P.O. Box 1258 Silver City, N.M. 88062 www.ziapublishing.com – 63


See me for Car and Home Insurance and save.

LLAMA Gabriel Ramos, Agent 502 Silver Heights • Silver City, NM 88061 Bus: 505.388.1969 gabriel.ramos.j8qm@statefarm.com LIKE A GOOD NEIGHBOR, STATE FARM IS THERE. Providing Insurance and Financial Services State Farm • Home Offices: Bloomington, IL

• Power Lift Recliners • Orthopedic Supports • Bathroom Safety Aids • Motorized 3 Wheelers • Diabetic Care Supplies • Hospital Mattresses & Beds • Oxygen & Respiratory Equipment • Personal Healthcare Disposables

Medicare/Medicaid Certified Private Insurance Accepted FREE DELIVERY • 24 Hour Emergency Service

505.534.4013

RESCUE BY ROCIO RUEDA About thirty llamas and alpacas have found new homes in the Southwest since July 2004 thanks to Southwest Llama Rescue. The rescue is comprised of four New Mexico refuge farms that obtain llamas and alpacas from owners who cannot care for them, because of either health or financial problems. The need for alpaca and llama refuges is a relatively new phenomenon that started in the last ten years, according to F.E. Baxter who, along with her husband Don Pyle, operates Silver City’s llama and alpaca refuge, Llamas On Board. Since llamas and alpacas are herd animals, Southwest Animal Rescue adopts out at least two at a time. They are generally adopted as guards for goat or sheep ranches, for their fur or as pets, companion or pack animals. For more information about Southwest Animal Rescue, visit www.SouthwestLlamaRescue.org. For more information about Llamas On Board, visit www.llamas-on-board.com or call (505) 538-5761.

866.534.4013 910 E. 32nd St. • Silver City, NM 64 – SILVER CITY LIFE

above: Sandy Piontkowski holds the two young llamas, Pablo and Diego, that she recently adopted from Llamas on Board.


photo by Brett Ferneau

Today’s

Nursing A Lifetime of Change BY BRETT FERNEAU

“When I went into nursing, the clothing was strictly white uniforms, white hose, white shoes and white hats.” —Judith Standard, RN

“…And the seams on the white hose had to be straight.” —Lorri Kelley, RN Clothing isn’t all that’s changed in the field of professional nursing through the years. In one working lifetime, career nurses have seen unimagined changes in their own jobs and in the entire health care industry, now so large that it comprises almost twenty percent of this country’s Gross Domestic Product. Silver City Life was fortunate to have the opportunity to talk with four top area nurses

above: Mike Harris entered the health care profession as a nurse, eventually becoming administrator of Grant County Orthopedic Associates based in Silver City. He has seen sweeping changes in both fields during his career, including tremendous advances in non-invasive diagnostic equipment and techniques. www.ziapublishing.com – 65


top left: A plaque containing a hand-stitched flag presented to Gwenda McClure by the nurses of the 24th Medical Group, Howard Air Force Base, Panama. top right: Lorri Kelley’s first nurse’s hat, complete with white bobby pins. above: Gwenda McClure’s shadow box. Presented to her at retirement, it contains her insignia and decorations from a 26year nursing career in the U.S. Air Force. opposite: Gwenda McClure as a captain, Weisbaden Air Base Medical Center, Germany, 1979-81.

66 – SILVER CITY LIFE

whose combined experience adds up to well over a hundred years. We asked them to briefly outline significant changes they have seen during their careers. Lorri Kelley, Director of Gila Regional Medical Center Home Health Care Services in Silver City, has been a nurse for 33 years. When she went into nursing, health care was a service industry. Today, she says, it’s a highly competitive mainstream business. One reason for the change is consumer awareness. Today’s patients have more business savvy and discretionary income. They are more aware of their options and rights, and can use tools like the Internet to choose among health care providers. As a result, Lorri says, “We have to constantly move toward being the best.” Rapid advances in technology have led to other major changes, such as the shift toward home-based health care. Patients requiring ventilators or intravenous antibiotics used to spend months in the hospital. Many now routinely receive treatment at home. Lorri notes that many other patients who once convalesced in the hospital after leaving the Intensive Care Unit are now admitted directly into Gila Regional Home Health Care. Judith Standard is Director of Medical/Surgical Services at Mimbres Memorial Hospital in Deming. This 31-year nursing professional worked in a number of venues around the country before settling near Santa Rita. She’s spent the last nineteen years in management. Judith says that the acuity of patients in Medical/ Surgical Services has increased over the years. In other words, patients who do stay in the hospital are sicker than


photo courtesy Gwenda McClure

they used to be. This may result from the trend towards home health care, as well as a general population that is larger and healthier than ever before. Mike Harris became a Licensed Practical Nurse in 1985 and an RN in 1987. He worked at Gila Regional Medical Center, and spent four years at the Dialysis Clinic then located at Fort Bayard Hospital. During that time he pursued a degree in accounting, obtaining an MBA from Western New Mexico University. His combined credentials made him a natural for his present job as administrator of Grant County Orthopedic Associates. He likes this job too, but for different reasons. “I sit on numerous committees and boards of directors now,” he says. “I’m able to help shape the direction of health care in my community.” A recent National Institute of Health study shows the impact of an aging population on the health care industry, which is changing its approach to end-of-life care. A charter member of Gila Regional Medical Center’s ethics committee, Mike urges us all to prepare an

G R E G O R Y K OURY , M . D .

FA M I LY P H Y S I C I A N A DU LT • PE D I AT R I C • PR E G N A N C Y CA R E O B U LT R A S O U N D • M I N O R S U R G E R Y • VA S E C T O M Y

AC T I V E LY

I N V O LV E D I N YO U R FA M I LY ’ S P R I M A R Y H E A LT H C A R E .

505.388.9141 1 0 0 0 N . HUDSON S TR E E T • S I LV ER C ITY , N M 8 8 0 6 1 www.ziapublishing.com – 67


Silver City’s Top Docs Silver City’s Medical Professionals

Donald H. Montoya, M.D.

Nicholas M. Mittica, M.D.

Obstetrics & Gynecology Silver City OB/GYN

Ophthalmology Silver Ophthalmology Associates

Normal and High Risk Pregnancies, PAP Smears, Evaluation of Abnormal PAP Smears, Pelvic Pain, Urinary Incontinence, Menopause, Infertility, Uro-Gynecologic Surgery and 3-dimensional Ultrasound.

Cataract, Glaucoma and Anterior Segment Surgery

Residency: University of Oregon Health Sciences Center

Board Certified: American Board of Ophthalmology Medical School: Jefferson Medical College Philadelphia, PA Internship: Columbus Hospital, Chicago Residency: University of Illinois, Chicago Fellowship: Glaucoma and Anterior Segment Surgery, University of Michigan

Silver City OB/GYN 1290 E. 32nd Street Silver City, NM 88061 Office: 388-3200

Silver Ophthalmology Associates 1210 E. 32nd Street Silver City, NM 88061 Office: 538-3721

John B. Sherman, DDS

Thomas Boyle, M.D.

Dentistry Sherman Dental

Ophthalmology Silver Ophthalmology Associates

Creator of the Extravagant Makeover, “Dr. John” enjoys Cosmetic Dentistry and Orthodontics in addition to having a full service Family Practice.

Complete Eye Care including Cataract and Pterygium Surgery with Special Training in Inflammatory and Retinal Diseases of the Eye.

Dental School: University of Missouri, Kansas City (graduated with honors)

Medical School: Case Western Reserve University

Board Certified: American College of Obstetricians and Gynecologists Medical School: University of New Mexico School of Medicine Internship: Providence Medical Center

American Academy of Cosmetic Dentistry American Orthodontic Society Academy of General Dentistry American Dental Association

Internship: St. Lukes Medical Center Residency: University Hospital of Cleveland Case Western Reserve University

New Mexico Dental Association

Fellowship: John Moran Eye Center/University of Utah

Sherman Dental 3115 North Leslie Road Silver City, NM 88061 Office: 388-2515

Silver Ophthalmology Associates 1210 E. 32nd Street Silver City, NM 88061 Office: 538-3721

68 – SILVER CITY LIFE


photo courtesy Judith Standard

• Infertility • Gynecologic Laparoscopy • Obstetrics • Uro-Gynecologic Surgery • Incontinence • Normal and High-Risk Obstetrics with 3-Dimensional Ultrasound • General Gynecologic Care Including Menopause and PAP Smears • Hablamos Español • We Welcome New Patients • Pacientes Nuevos Bienvenidos • Most Insurance Plans Accepted advance directive – a “living will” – and assign a durable power-of-attorney to someone we trust, in case we are ever unable to speak for ourselves regarding our treatment. As a young girl, retired U.S. Air Force Colonel Gwenda McClure always wanted to become a nurse. After nursing school, she worked at Harlem Hospital for several years before joining the military. For the next 26 years Air Force nursing took her all over the world, and taught her a wide variety of nursing skills and specialties. She enjoyed her retirement from the military for only about a month. “By the end of the second month I was climbing the walls,” she says with a laugh. She gladly accepted the position of Chief Nursing Officer at Mimbres Memorial Hospital in Deming. Nursing is among the nation’s most respected professions, yet there is a critical shortage of trained nurses nationwide. The median age of nurses today is 48, and not enough young people are entering the field to replace nurses who retire. Today’s working nurses wonder if there will be nurses in the future, when they themselves will need health care.

SILVER CITY OB/GYN

Fellow American College of Obstetricians and Gynecologists

DONALD H. MONTOYA, M.D. Board Certified PROFFESIONAL • CONFIDENTIAL • CARING

505-388-3200 1290 East 32nd Street • Silver City, NM 88061-7229

above: Judith Standard as a nursing school graduate, Iowa City, Iowa, 1974. www.ziapublishing.com – 69


• Skilled Nursing Care • Physical Therapy • Infusion Therapy • Certified Home Health Aides • Medical Social Services • Speech Therapy • Occupational Therapy Covered by Medicare, Medicaid and Private Insurances

Serving the Grant County area since 1996

505.538.0912 Toll Free: 1.888.538.0912 214 W. BROADWAY P.O. BOX 2307 • SILVER CITY, NM

70 – SILVER CITY LIFE

photo by Brett Ferneau

“BRINGING CARE HOME”

The percentage of men entering nursing hasn’t increased, says Mike Harris. Meanwhile, women have many more career opportunities now than they did thirty years ago. This may explain the current shortages, but another reason may be a dated misconception about an aspect of nursing where Gwenda McClure has seen the biggest change of all. “Many people think nursing careers still begin and end at the hospital,” she says. “Today nothing could be further from the truth.” While many careers still begin at hospitals, Gwenda says, “We invest in people through training. You can be as specialized or as general as you want to be. There are forensic nurses, legal nurses, nurse midwives, nurse practitioners, and Certified Registered Nurse Anesthetists. There are nurses in business, consulting with pharmaceutical and medical equipment manufacturers, and flight nurses who travel all over the world helping people receive the care they need.” Judith agrees, adding, “When I went into nursing, you could work for a doctor’s office, a hospital or the Visiting Nurse Association. Today’s nurses can work anywhere.” At the end of the day, though, one thing has never changed for these four nurses: their dedication. “Since going into nursing,” says Mike, “I’ve never had a job I didn’t like.”


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“No regrets,” Gwenda says. “It’s a good life. Nursing shaped me as a person.” Judith tells us, “Nursing is a way of life, 24 hours a day. It’s not a 9-to-5 job; it’s a calling. I’m grateful for the opportunity to connect with so many people and touch their lives.” But perhaps Lorri Kelley sums it up best: “This morning I changed a dressing on a little girl’s wound. She looked at me with big eyes and said ‘That didn’t even hurt.’ Moments like that make my day. That’s when I know I’ve still got it.”

Suzanne Thomas • BS, BA, MPT 310 W. 11TH • SILVER CITY

505-534-1187 Se Habla Espanol ~

opposite: Judith Standard, Director of Medical/Surgical Services, Mimbres Memorial Hospital, Deming. top: Gwenda McClure, Chief Nursing Officer, Mimbres Memorial Hospital, Deming. above: Lorri Kelley, Director of Gila Regional Medical Center Home Health Care Services, Silver City. www.ziapublishing.com – 71


Aria de Capo and North Johnson

Neysa and Geneva Pritikin

Court Hall, Frank Merritt, Jon George, Frank Milan, James Edd Hughs

Lisa Parker, Faye McCalmont and Neysa Pritikin

Jeff LeBlanc and Melanie Zipin

Cast from the Epic of Gilgamesh

out

& about

Carlos Gutierrez, Betty St. John, Larimore Wickett

Talk about good, the vittles that came out of those iron kettles at The Dutch Oven Cookoff in Glenwood were totally amazing. Leah Gray Jones shared her chile con queso with Henry and Miriam Cwieka and check out the serving table. A couple of our featured cooks included David and Judith Lawrence with guest Esther Melvin. At the Jones home, we photographed Linda Kay with guests Jared and Dianne Hamilton and John Paul with his mother Florence Jones and Corky Kasten. I also included a shot of Harry Bright and John Matthews at the Jones shoot. Recording artists Melanie Zipin and Jeff LeBlanc enhance both the artwork and the

coffee at Rejuvenations. Over 425 people attended the AmBank/Rotary Silver City Fundraiser where $50,483.38 was raised and later distributed evenly among the Silver City MainStreet Program, the Literacy/Leamos Program and the Education College of WNMU. Weekend at the Galleries 2004 is a continuing success story. At the Wine Gala, we cornered Lisa Parker , Faye McCalmont and Neysa Pritikin; Tad Van der Weele, Betty St. John, and Patrick Conlin; and Carol Thompson with Sarah and Mary Ashton. We also captured Diana Ingalls Leyba chatting with artist Crystal Foreman. Janey Katz also attended. At Eklektikas II, we photographed Carlos Gutierrez, Betty St. John and Larimore Wickett; and Neysa and Geneva Pritikin. We also photographed gallery owner Jim Madsen covering a fine point with Ashley and John Chess from Tucson. Artist Aria de Capo shares a moment with North Johnson at Eklektikas. Gary Halsey and Lou Ruskey admired art

Dutch Oven Cookoff in Glenwood Ava Bjornstad

Leah Gray Jones, Henry and Miriam Cwieka

VIPs and descendents of Apache leaders

Andrea Castaneda

Erwin & JoAnn Zambory

Newman Center Junior Youth Group

Ta


Tad Van der Weele, Betty St. John, and Patrick Conlin

Sarah Ashton, Carol Thompson, Mary Ashton

Corky Kasten, John Paul Jones with his mother Florence Jones

Diana Ingalls Leyba and Crystal Foreman Brown Linda Kay Jones, Jared Hamilton, Dianne Hamilton

Ashley & John Chess and Jim Madsen

at Two Kites Gallery, while Erwin and JoAnn Zambory contemplated Lois Duffy’s latest series. Jon Graham and Valerie Milner hosting evening at Elemental Arts. Club members sampling the cheese at Silver City’s own social club for cheese aficionados. At Llamas on Board we photographed Ava Bjornstad with a handful of carrots and an uncertain Andrea Castaneda. The cast from the Epic of Gilgamesh, directed by Jack Ellis…you simply have to go see these performances. Thanks to all the volunteers and today’s Apache kindred for making the Geronimo monument a reality. The highly successful “A Time for Sharing” last Thanksgiving included Arlyn Cooley and Della Acosta serving food, Don Gnader and Arthur Rodriguez helping in the kitchen and the Newman Youth Group helping with everything.

Cynthia Bettison, John Rohovec, Sharon and Tom Dukes

John Matthews and Harry Bright

Joan and Larry de Bickish David and Judith Lawrence , Esther Melvin

Arlyn Cooley and Della Acosta

Gary Halsey and Lou Ruskey

Don Gnader and Arthur Rodriguez

Ward Rudick, Ben Fisher

Jon Graham and Valerie Milner

Harry Benjamin, Miriam Cwieka

Janey Katz

Jim Leidich and Rob Connnoley


Bourbon Balls Michelle White SILVER IMAGING

Oreo Fudge Truffle Robert & Luan Mitchell COLLEGE AVE. COLLECTION Apricots Dipped with White, Dark & Almond Chocolate Joan Eng MORNING STAR Citrus Chocolate Rachel Sheahan & Moe Grey WESTERN STATIONERS

Chocolate Truffles Jennifer Ryder SILVER CITY FOOD CO-OP

Grandma Hunter’s Candy Linda Rowse WORKSHOPS OF CARNEROS Chile Chocolate Cacahuete Mary O'Loughlin & Jen McFarland LEYBA & INGALLS ARTS Classic French Belgian Chocolate Truffles Patty McDonnell & Jane Janson PRETTY SWEET EMPORIUM Chocolate Cranberry Delight Karen Lauseng FANTASTIC FINDS Cranberry Chocolate Molé Bruce McKinney TWISTED VINE

Eklektikas Bourbon Bites Jim Madsen & North Johnson EKLEKTIKAS II 74 – SILVER CITY LIFE

CHOCOLATE

FANTASIA INTRODUCES HOMETOWN WINNERS BY BRETT FERNEAU One of the sweetest experiences you’ll ever have is available annually in downtown Silver City. Each February around Valentine’s Day, intrepid chocolateers concoct a cornucopia of creamy, crunchy confectionary creations for Chocolate Fantasia, a benefit event for the Mimbres Region Arts Council sponsored by CENTURY 21 Thompson Realty. A mere $15 per ticket entitles the holder to twenty chocolates and a Downtown Site Map. Some thirty shops and galleries volunteer for duty as chocolate serving sites, remaining open for extended hours to greet the sweets-seekers. Confirmed “chocoholics” and other ticket-


Florida Chocolate Rum Balls Amanda Stover SILVER SPIRIT GALLERY Alison’s Peanut Butter Cups Alison Trombly LEIGH SMITH PHOTOGRAPHY

Espresso Almond Chocolate Crunchies Dave Turner TOY TOWN

Old Fashioned Fudge Virginia Cline EVERYTHING UNDER THE SKY

opposite, top: First place winner and tied for best presentation, Rob Connoley displayed his Belgian Chocolate-Chestnut Mousse Tulips at Art & Conversation/ Curious Kumquat. above, top: Co-winner for Best Presentation was Chocolate Tamales by Judy Wuthrich, displayed at Elemental Day Spa. above, middle: Second place was captured by Sue Schiowitz with her Chocolate Cherry Hazelnut Sweethearts that were displayed at Gila Hike & Bike. above: Third Place went to Leesa Haire and Vicki Allen with their Heartfelt Truffles that were displayed at Alotta Gelato.

holders use the Downtown Site Maps like pirate’s treasure maps, and there are thirty different locations where “X marks the spot!” What a wonderland: almonds, apricots and cherries, chestnuts, chiles and cranberries, mousses and meringues, and most of all the chocolate – Belgian, bittersweet, dark and white. Chocolateers use heirloom family recipes or create new ones from scratch just for the event. This year’s Fantasia also included at least one genuine historical recipe, originated by Silver City’s own Madame Millie and recreated by Robin Orahood. While the chocolateers volunteer their time, skills and ingredients, Chocolate Fantasia is also a juried event. Five volunteer judges are assigned the exquisitely difficult task of sampling all the entries and deciding the award winners. This year’s judges were Lucy Cruz, Carlos Gutierrez, Max Herschberger, John Masciangelo and Alice Pauser. Singly or in teams, thirty-five chocolateers entered thirty creations, some with as many as five different items per entry. When the results were in, First Place went to Rob Connoley of the Curious Kumquat for his Belgian Chocolate-Chestnut Mousse Tulips. Second and Third Place winners were Sue Shiowitz with her Chocolate Cherry Hazelnut Sweethearts and Vicki Allen and Leesa Haire with their Heartfelt Truffles. Rob Connoley and Judy Wuthrich won awards for Best Presentation. Judy’s creation this year was Chocolate Tamales, wrapped in real cornhusks. All of this is a popular if somewhat self-indulgent way to support the Mimbres Region Arts Council, which in turn organizes and hosts a surprising array of arts-based events and activities in Silver City, Grant County and surrounding areas. Well known for the annual Silver City Blues Festival, Millie and Billy Ball, Fiesta de la Olla and others, the MRAC has a more serious side, offering several youth and education-based arts programs. Among these are the Partners in

Coffee Truffles and Toffee Mary Baumhover ANDERSON FINE ART Orange Blossoms Linda Boatwright AZURITE GALLERY

Chocolate Peanut Drops Ardene Rickman FIRECLOUD TRADERS

Chocolate-covered Peanut Butter Drops Phoebe Lawrence BLOOMIN' GOURDWORKS

Madame Millie’s House Chocolat Robin Orahood SILVER CITY MUSEUM

Panda Truffles Cindy Neely CIENEGA SPA

Mexican Chocolate, Chocolate In Chocolate Out and Grand Marnier Truffles Emma Bailey THUNDERSTRUCK ART & www.ziapublishing.com – 75


Lemon Lavender White Chocolate, Lavender Fudge Brownies and Lavender Chocolate Meringues Bill Nolde

FLOWERINGS & SILVER COOKS Blue Dome Delights John Rohovec

BLUE DOME GALLERY Mama Sparks’ Million Dollar Fudge Twana Sparks

ELEMENTAL ARTS

CU

ST

OM

WOO D MO UL

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29 Camino Seco • Silver City, NM 88061 castor@maudescreek.com

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Jean Moore, Loan Officer Erica Amador, Loan Officer Brenda Dominguez, Loan Officer

505.388.1903 Customer Service: 800.432.1000 1203 N. Hudson Street • Silver City, NM 88061 76 – SILVER CITY LIFE

Equal Housing Lender

Education Program of the John F. Kennedy Center for the Performing Arts, locally sponsored by Phelps Dodge, the Youth Mural Arts Project locally sponsored by Syzygy Tileworks and the PNM Fine Arts Friday Project funded by grants from the PNM Foundation and MRAC. The Partners in Education Program offers Professional Development Workshops for Teachers, designed to help educators increase the artistic literacy of young people. The highly successful Youth Mural Arts Project is the result of a partnership between Grant County DWI and MRAC. Funded by New Mexico Arts and the National Endowment for the Arts, young people in the program have completed murals at north Silver Street, the Fort Bayard Medical Center, the Silver City Food Coop and the Bayard Union Hall. The PNM Fine Arts Friday Program brings artists into the classrooms of kindergarten through fifth grade students in fifteen schools and three districts of Grant Count and Deming, with activities to stimulate the children’s interest in the arts. So while the chocolate creations, shops and galleries themselves are worth the price of a ticket, there is a lot more to Chocolate Fantasia than just chocolate and fun. The money raised is locally spent, and helps provide a brighter future for our children. Next year mark your calendar for Chocolate Fantasia 2006. It won’t just taste good; it’ll make you feel good, too.


NEW FACES IN BUSINESS VICKI’S EATERY Greg and MaryAnn Bond 107 W. Yankie

CHRYSSA’S CATERING Gary and Margie Ford 1419 Little Walnut Rd.

left: from left, Della Burk, Karlene Colgan, Sam Redford, Heidi Sexton and Judy Ruth. above: from left, Lillian Medina, Joan Atencio, Suzanne Thomas, Laura Wiest, Linda McArthur, Shawneen Wilson, B.J. Matthews, Barbara Taylor and Adele Christie.

photos courtesy Silver City BPW

Greg and MaryAnn Bond purchased Vicki’s in October of 2004. Along with the fixtures, they were fortunate enough acquire Vicki’s recipes, which we have enjoyed for years. The Bonds, who enjoy Silver City and their new venture, say that not much has changed on the menu. Hours are Monday through Saturday 10:30 to 3:30, and Friday and Saturday nights from 5:00 to 8:00.

& PROFESSIONAL Women’s Business

COOKBOOK

Gary and Margie Ford opened their family catering business in a house originally owned by Gary’s grandparents, and named it after their own granddaughter Chryssa. The specialty at Chryssa’s is great barbeque. For lunch you can enjoy a sandwich, salad and different desserts every week. Chryssa’s offers a sit-down dining area and carryout lunchboxes.

FLOWERINGS Bill Nolde 215 W. Yankie Bill Nolde has been a florist for 42 years, making arrangements for Coca Cola, 20th Century Fox and others. He retired here six years ago but retirement didn’t suit him. His new shop, Flowerings, features fresh unusual flowers, fine silk flowers, a full range of lavender products, colorful artwork, and excellent service.

By BRETT FERNEAU Next time you’re out of meal ideas, try your hand at Zucchini Frittata. If you want to try making a new dessert, you’ll find three different varieties of Impossible Pie to choose from. As far as the Silver City Business and Professional Women are concerned there’s no reason to be bored in the kitchen, so they compiled a local cookbook with over 230 time-tested favorite recipes. A leading advocacy group for working women, the Silver City BPW was founded in 1927, making it one of the oldest local organizations in the state. It is part of BPW/New Mexico and is affiliated with BPW/USA, one of the country’s oldest and largest organizations for working women. Silver City BPW sponsors monthly dinner meetings with interesting programs and time to network with fellow members who are business owners, employees, teachers, retirees, and working mothers. Other events include seminars and workshops, and BPW annually honors a “Grant County Business Woman of the Year.” In addition, it sponsors a “Young Careerist” for a statewide speaking competition, and awards two college scholarships each year. Receipts from the sales of the cookbook, “A Taste of BPW,” help fund the scholarships. Each recipe is a member’s favorite and “guaranteed to be delicious!” Some two years in the making, the book also contains calorie charts, household tips and much more. To purchase your own copy of “A Taste of BPW” contact Linda McArthur at 538-6320 or mcarthur@silvercity-business.com. For information about monthly BPW meeting times and locations, contact Kari Harrison, Membership Chair, at 538-5302, extension 23.

www.ziapublishing.com – 77


2334 Ranch Club Road • Silver City, NM

505-388-4433 • 800-924-4437 In the Mimbres Tim Donovan knows Land and Homes! From the Gila Cliff Dwellings to Faywood Hot Springs, Tim Donovan knows the land and the people of the Mimbres country. He has explored it on foot, by Jeep and on horseback. He’s a Real Estate Professional with insight into people and issues from water rights to subdivision to hunting and forest regulations.

Give a call or come by the Smith Real Estate office in Mimbres. Quality People, Quality Service for Over 38 Years

Mimbres Branch Office 3516 N. Hwy. 35 Mimbres, NM 88049

505.536.3870 office 505.534.7955 cell askus@smithrealestate.com www.smithrealestate.com www.realtor.com

tim@smithrealestate.com 505.538.5373 Silver City Office

A&EDiesel & Gas Repair Quality Work by Professionals

• Electrical • Hydraulic • Final Drives • Foreign & Domestic • Computer Diagnostic • Tractor Trailer Brakes • Transmission Overhauls • Extensive/Engine Overhauls

Danny Graziano, Owner •

505.388.2533 Fax: 505.388.4400

8AM - 6PM • MON. - SAT. 24-Hour Emergency Road Service • 505.313.5675

3010 Pinos Altos Road • Silver City, NM

An independently owned and operated firm.

Service You Deserve. People You Trust. 1628 Silver Heights Blvd. • Silver City, NM 88061

505-388-1921 or 800-368-5632 www.haciendarealtysc.com E-mail: haciendarealty@cybermesa.com 78 – SILVER CITY LIFE

photo by Kimber Richardson

YOUR PROPANE HEADQUARTERS • Propane • Gasoline • Diesel • Oil Residential • Commercial • Repairs on all Propane Equipment • Tanks for Sale or Lease Cargo Containers for Sale or Lease • Self Storage Units • Roll-Off Containers & Service

LUIS & ARTURO

TERRAZAS Two Generations of Builders BY BRETT FERNEAU

LUIS TERRAZAS SETTLED IN SILVER CITY IN 1968, AND RAISED SIX children here with his wife Carmen. For years, Luis had dreamed of building his own home. Not being a man who does things halfway, he obtained both building and electrical contractor’s licenses. In 1979 he started his own company, Luis Terrazas Construction, and by the end of 1984 he had built his first flat-roofed Santa Fe style home. Over twenty years later, Luis continues to build high quality homes. He credits his loyal employees for much of the company’s success. When his son Arturo was five, Luis began taking the boy to job sites after school. Arturo went on to obtain electrical and contractor’s licenses of his own. In 2000 he established Terrazas Enterprises, Inc. with his wife Sonya, assisted by their faithful dog, Lola. Like his father, Arturo puts the same effort and care into each home he builds, and enjoys the satisfaction of seeing the results of his work. Both father and son custom-design their homes with unique and functional floor plans to meet homeowners’ needs. Both men still adhere to the philosophy Luis started out with years ago: Build each home as if it was your own.


SILVER CITY AREA PERFORMANCES & SPECIAL EVENTS

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May May 1. 3:00pm. Community Chamber Singers Spring Concert. 388-4764. May 1-30. Southwest New Mexico Quilt Show: “Great Quilts”. At the Silver City Museum. 388-5847 or cole@silvercity-nm.com May 7. 8th Annual Celebration of Spring. In Historic Downtown Silver City. 534-1700. May 8. 4:00pm. International Film Society presents a film TBA. At Real West Cinema II. 538-5142. May 15. 24 Club Home Tour. 538-0289. May 20-22. Gila River Festival. At various locations in Cliff and Silver City. 538-8078. May 22. 8:00am. Gila Native Plant Society Field Trip. Meet at the WNMU Fine Arts Theatre parking lot. 388-9221. May 22. 3:00pm. Church of the Good Shepherd Recital Series: Piano and Voice Recital. At the Episcopal Church of the Good Shepherd. 538-2015. May 22-27. New Mexico Economic Development Course, SIGRED Time and place TBA. 538-6320. May 27-29. 10th Annual Silver City Blues Festival. At Gough Park and various venues. 538-2505 or 1-888-758-7289. May 28. Ft. Bayard Run. 388-3475. May 28. 9-11:30am. Bluesberry Pancake Breakfast. Corner of Bullard & College Ave. 388-4478. Ongoing. Art, Antiques & Flea Market. 305 S. Texas St., Saturdays 8:00am-3:00pm. 534-4881. Ongoing. Copper Creek Ranch: Chuckwagon Supper and Western Show. Friday and Saturday evenings. Reservations 538-2971. Ongoing. Historic Hay Wagon Tours. In Historic Downtown Silver City. 388-2315. Ongoing. Melodrama Theatre at the Pinos Altos Opera House. Saturday evenings 8:00pm. Reservations 388-3848. Ongoing. Silver City Farmers’ Market. Every Saturday 8:30am-12:00pm. At 6th and Bullard. 536-9681.

Baca’S 505-388-2334

Highway 180 at Delk Drive Silver City, NM 88061

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• • • • •

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FUNERAL CHAPELS

Hwy. 180 East

June Jun 1. 7:30pm. Phelps Dodge Boyz ‘N Bulls Bull Riding Competition. At Southwest Horsemen’s Park. 388-2586. Jun 1-4. Wild, Wild West Pro Rodeo. At SW Horseman’s Arena. 388-2586. Jun 4. Wild, Wild West Day. 7th Annual Wild, Wild West Rodeo Parade and Southwest Heritage Crafts and Exhibits. At Gough Park. 388-4060. Jun 8-11. Rocky Mountain Outdoor Writers and Photographers, Inc. Conference. At the Red Barn. 480-539-0484 or www.rmowp.org Jun 10. 2nd Annual Viva Santa Clara Fiesta. 537-2443. Jun 10. 5:00pm. MRAC Gallery Opening Reception for MRAC Member Artists. At Wells Fargo Bank. 538-2505. June 11. 7th Annual Pinos Altos Art Fair. 388-4202 or info@silverwindsgallery.com June 12. 4:00pm.International Film Society presents a film TBA. At Real West Cinema II. 538-5142. June 18.MRAC Youth Mural Program Dedication. Pot Luck BBQ. At Bayard Union Hall. 538-2505. June 19. 8:00am. Gila Native Plant Society Field Trip. Meet at the WNMU Fine Arts Theatre parking lot. 388-9221. Jun 25. 7:30pm. The 2nd Ever Millie & Billy Ball. At the Wherehouse. 538-2505 or 1-888-758-7289. Jun 25. 8:00-3:00pm. Grant County Health Fair. At WNMU Intramural Gym. 640-3154 or 542-8384 ext. 417. Ongoing.Art, Antiques & Flea Market. 305 S. Texas St., Saturdays 8:00am-3:00pm. 534-4881. Ongoing.Copper Creek Ranch:Chuck- wagon Supper and Western Show. Friday and Saturday evenings. Reservations 538-2971. Ongoing. Historic Hay Wagon Tours. In Historic Downtown Silver City. Friday and Saturday, 11:00 and 1:00. 388-2315. Ongoing. Melodrama Theatre at the Pinos Altos Opera House. Saturday evenings 8:00pm. Reservations 388-3848. Ongoing. Silver City Farmers’ Market. Every Saturday 8:30am-12:00pm. At 6th and Bullard. 536-9681.

July Jul 1-4. Arizona-New Mexico Border Dispute: Cowboy Action Shoot. At the Gila Rangers Range. 388-2531. Jul 4. 10:00am. Independence Day Parade and Park Activities. At Gough Park . 534-1700.

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505-538-3807 Stop by and check our prices!

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1805 Little Walnut Road Silver City, NM 88061 Toll Free: 877-538-9001 Web: www.royalscepter.com

www.ziapublishing.com – 79


SILVER CITY AREA PERFORMANCES & SPECIAL EVENTS

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photo by Judy Wuthrich

Jul 4. 11:00-4:00pm. Ice Cream Social and Car Show. At the Silver City Museum. 534-5921. Jul 8. 7:30pm. MRAC Talented Neighbors Series presents Singer-Comedian “Mona Little” (Twana Sparks). A onewoman stand-up show for adults, fundraiser for MRAC. At the Opera House in Pinos Altos. 538-2505. Jul 8-9. Frontier Days Rodeo: Casper-Baca Rough Stock Series. 534-5030 or 534-5264. Jul 8-11. Hummingbirds. Bear Mountain Lodge Workshops 2005. 1-877-620-2327. Jul 16-17. Fiesta de la Olla. At Fort Cobre, Pinos Altos. 538-2505 or 1-888-758-7289.

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Jul 23-24. 2nd Annual Backyard Hummingbird Festival. At Lake Roberts. HBNM@gilanet.com July 24. 4:00pm. International Film Society presents a film TBA. At Real West Cinema II. 538-5142. Ongoing.Art, Antiques & Flea Market. 305 S. Texas St., Saturdays 8:00am-3:00pm. 534-4881. Ongoing. Copper Creek Ranch: Chuckwagon Supper and Western Show. Friday and Saturday evenings. Reservations 538-2971. Ongoing. Historic Hay Wagon Tours. In Historic Downtown Silver City. Friday and Saturday, 11:00 and 1:00. 388-2315. Ongoing. Melodrama Theatre. At the Pinos Altos Opera House. Saturday evenings 8:00pm. Reservations 388-3848. Ongoing. Silver City Farmers’ Market. Every Saturday 8:30am-12:00pm. At 6th and Bullard. 536-9681.

August Aug 13-14. 8:00am. 25th Annual Gun Show. At the Santa Clara Armory. 388-2360. Aug 19-21. 14th Annual Run to Copper Country Classic Car Show. 388-3519. Aug 20-21. Copper Country Cruizer’s Annual Car Show. At WNMU Old James Stadium. 388-3619. Ongoing. Art, Antiques & Flea Market. 305 S. Texas St., Saturdays 8:00am-3:00pm. 534-4881. Ongoing. Copper Creek Ranch: Chuckwagon Supper and Western Show. Friday and Saturday evenings. Reservations 538-2971. Ongoing. Historic Hay Wagon Tours. In Historic Downtown Silver City. Friday and Saturday, 11:00 and 1:00. 388-2315. Ongoing. Melodrama Theatre. At the Pinos Altos Opera House. Saturday evenings 8:00pm. Reservations 388-3848. Ongoing. Silver City Farmers’ Market. Every Saturday 8:30am-12:00pm. At 6th and Bullard. 536-9681.

September

ZIA PUBLISHING New Mexico Traveler Silver City Life Gallup Life Old West Trails Spirit of the White Mountains Deming Horizons Spirit of Zuni Please Call 505.956.1560 or Fax Resume 505.956.1580 www.ziapublishing.com 80 – SILVER CITY LIFE

Sep 3-5. 10:00am. Annual Gem & Mineral Show. At the Silver City Recreation Center. 538-3216. Sep 3-5. 13th Annual San Vicente Art Fair. At the Big Ditch Park. 534-4401. Sep 3. 7:30pm. Astronomical Observation. At City of Rocks State Park. Sep 9. Laura Love concert. At WNMU Fine Arts Theater. 538-2505. Sep 10. Gila Inner Loop Bicycle Tour. 538-3388. Sep 10. 9:30am. Cowboy Action Shootout. At Fowler Land & Cattle Co. 388-2531. Sep 16-18. Annual Ft. Bayard Historic Days. Activities celebrating Ft. Bayard’s heritage. 388-4477. Sep 17. Hank and His Honky Tonk Heroes. WNMU FACT. 538-2505. Sep 24. 9:00am.Taste of Downtown Silver City. 534-1700. Sep 27-29. NAFTA Institute, SIGRED. Time and place TBA. 538-6320. Sep 29. Cliff Gila Grant County Fair. At the Cliff Fairgrounds. 388-1559 Sep 30-Oct 3.The Intimate Landscape: A Photographic Workshop. Bear Mountain Lodge Workshops 2005. 1-877-620-2327. Ongoing. Art, Antiques & Flea Market. 305 S. Texas St., Saturdays 8:00am-3:00pm. 534-4881. Ongoing. Copper Creek Ranch: Chuckwagon Supper and Western Show. Friday and Saturday evenings. Reservations 538-2971. Ongoing. Historic Hay Wagon Tours. In Historic Downtown Silver City. Friday and Saturday, 11:00 and 1:00. 388-2315.

Ongoing. Melodrama Theatre at the Pinos Altos Opera House. Saturday evenings 8:00pm. Reservations 388-3848. Ongoing. Silver City Farmers’ Market. Every Saturday 8:30am-12:00pm. At 6th and Bullard. 536-9681.

October Oct 1. Annual Pinos Altos October Fiesta. 538-0204 or octfiesta@pinosaltos.org Oct 1-2. Cliff Gila Grant County Fair. At the Cliff Fairgrounds. 388-1559. Oct 1. 6:30pm. Astronomical Observation and Public Presentation. City of Rocks State Park. Oct 7-10. Mimbreno Art and Archaeology. Bear Mountain Lodge Workshops 2005. 1-877-620-2327. Oct 7-10. Annual Weekend at the Galleries. In Historic Downtown Silver City and various venues. 538-2505 or www.mimbresarts.org

Oct 8. 10:30am. WNMU Homecoming Parade. In Historic Downtown Silver City. 538-6011. Oct 21-23. New Mexico Ghost & Folklore Conference. Place TBA. 538-3785. Oct 21. Cory Sheridan presented by MRAC Folk Series. At the Opera House in Pinos Altos. 538-2505. Oct 27-30. No. Chihuahua, Mexico Arts & Culture Tour, MRAC and WNMU Museum. 538-2505. Ongoing. Melodrama Theatre. At the Pinos Altos Opera House. Saturday evenings 8:00pm. Reservations 388-3848.

GILA CLIFF DWELLINGS

NATIONAL MONUMENT EVENTS For information call 536-9461 www.nps.gov/gicl/

June Jun 4. Leave No Trace workshop. 11 Ancient Motifs of the Mogollon. Rock Art slide presentation and Rock Art Paint Demonstration. Jun 12. Pre-Historic Peoples of the Gila River. Jun 18. A Walk with the Llamas. Jun 19. Geology Walk in Cliff Dweller Canyon.

July Jul 9. Apache Culture Day. Performances, cultural talks, Apache artisans and more! Jul 16. Gila Wildlife Rescue Talk, “Our Wilderness, Ourselves, Our Stories”. All-day writing workshop and Bird Walk. (please call ahead to reserve a space).

August Aug 6. Native Seeds/SEARCH Talk and Native Plant Walk with Kevin Dahl, NSS Executive Director. Aug 20. Tracking Walk. Aug 21. Butterfly/Plant Walk. Aug 27-28. Adventures with Ed (Abbey) by Jack Loeffler. A biographical memoir of his late best friend. Musical performance by George Page at Spirit Canyon Lodge, Lake Roberts, 7:00pm, (please call the park to reserve seats). Riparian/Watershed Walk, Aug. 27. Watershed Thinking: Defense of the Sacred Talk by Jack Loeffler, Aug. 28.

September Sep 10. How to Pack a Mule demonstration. Sep 24. Fort Bayard Days with living history interpreters and The Story of Fort Bayard 1866-2005 by Dale Giese.

October Oct 1. Fall Migration Bird Walk and Kid’s Bird Walk. Oct 15. Spooky Days & Spooky Nights ghost stories with Antonio Garcez. Oct 16. Wolves! Wolf Awareness Week begins. Wolf presentation and a musical performance. Oct 29. It’s All About Stars! Astronomy evening with NMSU Astronomy Department.

November Nov 6. Open House.


We are proud to be listed by the Small Business School as a respected and reputable business in our community and industry.

Member of: National Home Builders’ Association New Mexico Home Builders’ Association Las Cruces Home Builders’ Association Silver City Grant County Chamber of Commerce Las Cruces Chamber of Commerce Three Valley Business Assocation

505-313-5140

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W W W. T I M B E R L A N D C O N S T R U C T I O N . C O M


The Gold Standard in Silver City At CENTURY 21 Thompson Realty, find experienced CENTURY 21 professionals who are dedicated to making the process of buying or selling your home as easy and as successful as possible. Log onto www.silver-nm.com today to find out more.

Thompson Realty

1-800-358-0021 607 N. Hudson Street Silver City, NM 505-538-0021 www.silver-nm.com www.century21.com www.dosgriegos.com

SILVER CITYLIFE – 4

Silver City Life Summer 2005  

Featuring the best of what Silver City New Mexico has to offer in the way of unique people, businesses and lifestyles. Includes the Silver C...

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