Silver City Life Summer 2005

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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.

100 Industrial Park • Santa Clara, NM 88026

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Chapels are non-denominational, and can be used to serve all faiths.

we build HOMES not houses; to fit your budget

Silver City’s most versatile contractor. Quality construction with a personal touch.Our goal is to help your dream home become a reality.

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6 – SILVER CITY LIFE

SILVER CITYLIFESUMMER 2005

f e a t u r e s10 Extravagant Makeover. Molding a healthier, more attractive

body for a deserving individual is the continuing goal oforganizer dentist John Sherman and a group of localbusinesses.

18 Food. Area cooks share their passion…and a few recipesin this in-depth look at the art of local cooking.

32 Cooking Accessories. You can find those kitchennecessities and gadgets without leaving town.

34 Wine. Michael Cooperman highlights the basics of pairingwine and food, and Bob Browning describes his approachto collecting and storing wine.

38 Cheese. A social cheese club brings the best from aroundthe world.

40 Burritos. A long family tradition of burrito vending isshared by Juan and Mary Ellen Tellez.

S1-S16 Silver City Source. Shops and Services, Galleries andAttractions, Salons & Spas, Products, Restaurant Menus.

41 Summer’s Best Deserts. A pictorial highlight of delectablepastries as presented by area restaurants will make yourmouth water.

44 Recipes. Some great recipes are presented in these pagesand there are tips on cooking with herbs, high altitudechanges and diabetic planning.

49 Margaritas. The Silver City is now a drink on Maria’sfamous margarita list in Santa Fe and you can learn how tomake this cool summer drink right here…in Silver City.

50 Cooking. Understand the meaning and benefits of naturaland organic food; meet Eddy Montoya, an award-winningSeattle chef who was raised in Silver City and take a lookat some great meals for local benefits and needyindividuals..

54 Coffee. Discover the great local brews and hangouts thathave become part of Silver City’s downtown culture.

56 Summer’s Best Appetizers. An amazingly diverse array ofappetizers is available to local patrons and we’ll show youa few that will definitely get your attention.

64 Today’s Nursing. Four top area nurses discuss the changesthey’ve seen during their careers.

78 Two Generations of Builders. Profiling the work of Luis andArturo Terrazas.

d e p a r t m e n t s16 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

77 New Faces in Business.

79 Openings, Performances and Special Events.

ON THE COVER:Robert and PaulineBrowning designed andbuilt their own customkitchen and wine storagearea with the help of theirson Alan.

WE OFFER EVERYKIND OF LOAN

INCLUDING:COMMERCIAL, CONSTRUCTION

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•LOCATIONS:

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•P.O. Box 2798

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505-388-3121•

ATM LOCATIONS:1928 Hwy. 180 East

Wal-martGila Regional Medical Center

Sean Ormand President

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Terri MengesPresident &

Managing Director

Joseph BurgessVice President

Arlyn CooleyStaff Accountant

Brett FerneauWriting except

where credited

Joseph BurgessMichael Cooperman

Brett FerneauGeorge E. Glynn, Jr.

Al LuceroAlice F. Pauser

Rocio RuedaM. H. “Dutch” Salmon

Pat YoungContributing Writers

Joseph BurgessPhotography except

where credited

Cienega SpaMichael Cooperman

Sandy CorreaBrett Ferneau

Dianne HamiltonBoomer Head

James Edd HughsAlice F. Pauser

Kimber RichardsonM. H. Dutch Salmon

Silver City BPWJudy Wuthrich

Contributing Photographers

Graham DoddDatabase Administrator

LeAnne KnudsenProject Manager

Jim MadsenCopy Editor

Debra LueraTerri Menges

Jennifer RiveraDesigners

Lynn JanesLeAnne Knudsen

Joanne PerezKimber Richardson

Advertising Sales

Joseph BurgessLeAnne Knudsen

Distribution

©Zia Publishing Inc., 2005.This issue of Silver City Lifeis copyright under the lawsof the United States ofAmerica. All rights reserved.Reproduction in whole orpart without permission ofthe publisher prohibited. Forpermission to use anyportion of this publicationemail:[email protected] All submissions ofeditorial or photography areonly accepted without riskto the publisher for loss ordamage. Every effort wasmade to ensure accuracy inthe information provided.The publisher assumes noresponsibility or liability forerrors, changes oromissions.

Special Thanks to: John & Maggie AndersonAllison BatemanF.E. BaxterRobert and Pauline

BrowningJoe & Tonya CannariatoShing & Ellie ChinRob ConnoleyTyler ConnoleyArlyn CooleyMichael CoopermanSandy CorreaJohn & Dianne HamiltonMike HarrisMike & Carrie Ann HeadLarry Hyde & Becky

FerrantiJames Edd HughsLynn JanesJohn Paul & Linda Kay

JonesLeah Gray JonesLorri KelleyDr. Kenneth LadnerLeslie LaidlawCathy LambertDonna LawderDavid & Judith LawrenceLinda Locklar DVMJoey & Courtney LópezJim MadsenLinda McArthurGwenda McClureScott & Belinda MillsEddie MontoyaDonna NavinChele PinkertonJay PinkertonJoanne PerezLuis PérezSharlene RappChristine RickmanJudith StandardJuan & Mary Ellen TellezArturo TerrazasLuis TerrazasCarol ThompsonBill VanDranJudy Wuthrich

Silver City Life is published bi-annually by Zia Publishing Corp.with offices at:611 N. Hudson Street Silver City, NM 88061 Phone: 505-956-1560Fax: 505-956-1580e-Mail:[email protected] Website:www.ziapublishing.com

Subscriptions: $5.00.Add $2 for subscrip-tions to Canada orMexico. $3 for othercountries. Back Issues$3.50. Subscriptiontelephone: 505-956-1560

SILVER CITYLIFE

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Silver City’s EMT – that’s the Extravagant Makeover Team – is at it again. Led bycosmetic dentist Dr. John B. Sherman, this group of local businesses selects deserving SilverCity/Grant County residents and treats them to the works. The makeover includes basicand cosmetic dentistry, ZOOM™ tooth whitening and Gold Dust™ porcelain veneers byDr. Sherman, as well as laser treatment by Sparks Laser Hair Removal Center, a new hairstyleand more from Shear Reflections, new clothing with accessories from á la mode fine fashionsetc. and a safe healthy tan from Broadway Boutique. The makeover subjects also receivestrength training and nutritional counseling at Iniguez Physical Therapy and Fitness Centerto help them lose weight and get in shape.

Collectively, this all adds up to a significant amount of money for the variousbusinesses, but it’s no giveaway. Since no one can change who doesn’t want to, findingwilling candidates is a crucial part of the selection process. This year’s recipients, AllisonBateman and Joanne Perez, had to demonstrate their commitment to a program that takestime, hard work and temporary discomfort.

above: Allison Bateman and Joanne Perez discuss their Extravagant Makeover fitness program with Pedro Iniguez of IniguezPhysical Therapy and Fitness Center.

Silver City’sExtravagant MakeoverBY BRETT FERNEAU

www.ziapublishing.com – 11

“This is one of the most positive things I’ve ever done,” Allison told us. “I didn’tlike 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 fitloosely, 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 alsoimproving the women’s health, and could even extend their lives. Dr. Sherman pointsout that dental exams and x-rays can turn up early indicators of a variety of healthproblems. 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 diseasein pregnant women and subsequent premature birth and low birth weight. Usingvirtually no radiation, Dr. Sherman’s modern digital dental x-rays can even detectplaque 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 receivecoloring and styling by Tony Gonzales and Georgia Rivera, a manicure and pedicureby Jenny Reynolds, a massage by Kathy Gorum, and a Merle Norman™ cosmeticmatch and makeover by owner Tillie Placencio.

“We’re glad to do it,” says Tillie, “It’s great to be able to make this contribution tothe community.”

Holly Sytch at á la mode fine fashions etc. will work with the young women tohelp 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 oftheir 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 thenext issue of Silver City Life.

Includes dentistry, laser hair

removal, beauty treatment,

clothing with accessories, a healthy

tan, strength training and

nutritional counseling.

Left: Dr. John Sherman has beentrained in the latest techniques andtechnology available in cosmeticdentistry today including theHornbrook Group. He is a memberof many aesthetic societies includ-ing the American Academy ofCosmetic Dentistry, AmericanOrthodontic Society, SouthwestAesthetic and Restorative DentalSociety, American Dental Associa-tion, New Mexico Dental Association,Academy of General Dentistry,Southwest District Dental Societyand the Silver City Dental Society.

“My burritos have turnedinto lettuce wraps,” reportsJoanne Perez. Joanne is one ofthe subjects of the ExtravagantMakeover feature on page 10.

Makeover requirementsinclude regular workouts atIniguez Physical Therapy andFitness Center. There, ownerPedro Iniguez counsels theyoung women on nutrition andrecommends diets based ontheir individual body types.When 32-year-old Joannelearned that she is a borderlinediabetic at risk for heartdisease, her commitment to theprogram became even stronger.

The enemies of Joanne’sbody type are the “bad”carbohydrates found in breads,pasta, potatoes and rice. Shecut those out of her diet,learning to substitute lettuce forbread and tortillas. She eatsreduced portions and drinks aglass of water before meals.For those mid-afternoon“munchies” she substitutessoy nuts for other snacks.

In the first week of theprogram, Joanne lost eightpounds. She cautions againstwatching the scale too closely,however. Workouts buildmuscle, and muscle tissueweighs more than fat.

“The scale can be discour-aging,” she notes. “It’s betterto check how your clothes fit.”

WEIGHTLoss

Tips



Calorie Chart

Food Item Serv

ing

Size

Calo

ries

Food Item Serv

ing

Size

Calo

ries

Food Item Serv

ing

Size

Calo

ries

Pork Chops (med.) 3 oz. 340 1 Breadstick 50 (g) 2702 Hot Wings 57 (g) 110Cold Cut Combo 249 (g) 410Grilled Chicken Salad 300 (g) 140Beef Pot Pie 39 (g) 515Chicken Chow Mein 10 (g) 255Fried Chicken 13 (g) 365Chile Con Carne 31 (g) 340Clam Chowder 12 (g) 80Cream of Wheat 21 (g) 100Fish Sandwich 41 (g) 470Macaroni and Cheese 40 (g) 430Pancakes 8 (g) 606” Pan Pepperoni Pizza 245(g) 660Enormous Omelet Sand.® 267 (g) 730Grilled Steak Taco 1 taco 150Big Mac® 7.8 oz. 560Large French Fries 6 oz. 520Chicken Nuggets (6 pc.) 3.4 oz. 250

Fudge 1 oz. 115Popcorn (plain) 1 cup 54Bread Pudding 1⁄2 cup 150Chocolate Milk 8 oz. 235Double Whopper® 399 (g) 1060Jalapeno Poppers (2) 53 (g) 140Cinnamon Sticks (2) 57 (g) 170White Icing 2 oz. 190Battered Fish (1 piece) 92 (g) 260Coca-Cola® (medium) 425 (g) 200Chicken Plank (1 piece) 52.5 (g) 140Battered Shrimp (4 pc.) 56.8 (g) 180Lobster Crab Cake 62 (g) 170Pecan Pie (1 piece) 95 (g) 370Sonic® Cheeseburger 257 (g) 647BLT 202 (g) 581Country Fried Steak 270 (g) 708Grilled Cheese 103 (g) 282Popcorn Chicken (large) 170 (g) 521Corn Dog 82 (g) 262

Regular Cheese Coney 130 (g) 366Grilled Chicken Wrap 253 (g) 539Chili Cheese Fries 146 (g) 299Fritos® Chili Pie 191 (g) 611Large Onion Rings 535 (g) 507Mozzarella Sticks 154 (g) 382Large Cherry Limeade® 826 (g) 361Large Ocean Water® 768 (g) 336Large Vanilla Shake 454 (g) 605M&M®SonicBlast® (lg.) 522 (g) 931Pineapple Sundae 255 (g0 399Hot Fudge Sundae 240 (g) 392Pancake on a Stick 78 (g) 240Sonic® Sunrise Large 827 (g) 368Hot Dog 99 (g) 240Cookie Dough Blizzard® 312 (g) 675Banana Split 396 (g) 510Chili Burger 279 (g) 490Cake Doughnut 24 (g) 210Carrot Cake 48 (g) 385

Cosmetic andAesthetic Dentistry

John B. Sherman, DDS3115 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


FacialsAT CIENEGA SPABY ROCIO RUEDA

A FACIAL AND A PERSONALIZEDHERBAL STEAM AT CIENEGA SPA& Salon is sure to be a relaxingexperience and certainly a deep cleansingof the skin.

The spa offers seven different facials,which last from 60 to 80 minutes andrange in price from $50 to $60.

All treatments done by the spa use aline of skin care products calledDermalogica ™. The products are madefor all skin types, including normal,sensitized, dehydrated and oily skin. Adetailed intake form must be filled out sothe spa’s staff can determine whichproducts to use for each client to achievethe best results.

Dermalogica ™ products are formu-lated by The International DermalInstitute, a postgraduate training facilityfor skin care professionals.

“All the products are very natural,” saysPam Hogan, who co-owns Cienega Spaand Salon with her husband Robin.“They have a lot of botanicals.”

“Dermalogica™ is a fairly new com-pany and is now the largest skin carecompany in the world,” says Robin.

For more information about theirservices, contact Cienega Spa and Salonat (505) 534-1600.

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• fine art• sculpture• jewelry • folk art

“Simplythe

Best”

EKLEKTIKAS

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• fine art• sculpture• jewelry • folk art

104 W. Yankie Street Silver City, NM 88061

505.538.8081www.eklektikas.com

104 W. Yankie Street Silver City, NM 88061

505.538.8081www.eklektikas.com

Publisher’s NoteZia Publishing Corp. is proud to

present our largest-ever edition ofSilver City Life. Weighing in at ahefty 104 pages, it is packed withSilver City food, fun, hospitality andmore. From our viewpoint, it wasone of the most enjoyable issues toproduce since we started Silver CityLife in the summer of 2000. Wehope you enjoy this complimentaryissue as much as we have.

We would also like to invite you tovisit www.ziapublishing.com and viewour entire family of Zia publications.

As you may know, ZiaPublishing is 100% locally ownedand operated with headquarterson Hudson St. in Silver City. Ourflagship publication is New MexicoTraveler. The most popular andmost-often borrowed exclusivehotel visitor’s guide in the state,Traveler is read by an estimatedfour million people annually. Inaddition, we publish DemingHorizons, Gallup Life, the GallupVisitors Guide, Old West Trails,the Silver City Relocation Guide,Spirit of the White Mountains, TheSpirit of Zuni, and the ZuniVisitors Guide.

You can keep up with areaattractions and events virtuallyanywhere in New Mexico by goingto our website, clicking on theappropriate Zia publication andviewing selections from the latestedition. This service is a way ofthanking our readers andadvertisers for your support throughthe years.

It takes a lot more than a greatclimate to be listed as one of theBest 100 Small Towns in America.A great climate means nothingwithout good people to share it. Soin closing, we thank the people ofSilver City, Grant County andsurrounding areas who appear inthese pages.

Terri MengesPublisher


http://www.eklektikas.com



Out of the rugged highlands of southwest New Mexico flow more than 500 miles of perennialstreams that hold fish. About 400 miles of this total stream reach might fairly be described as troutwater – rainbows, browns, and Gila trout – with the remainder described as warm waters wheresmallmouth bass, channel and flathead catfish, and carp predominate. Of course, in places, the coldwater trout and warm water fish overlap and may reside in the same pools. The warm water fish areanother story, and a good one. Today we’re going to gather up our fly rods and hike to the high-lonesome 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 wellknown, and is such a steady producer of trout, that I see no harm in recommending it by name. Toget 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 earlyto get ahead of the crowds. While the tourists hike the Catwalk above, you as a fly-fisher will be

FLY-FISHINGTHE HIGH-LONESOME

Outdoors

BY M.H. “Dutch” Salmon

Phot

o by

M.H

. D

utch

Sal

mon

a simplecan’t missRecipe

for wildtroutPAN FRIED TROUT

either over the campfire or in the kitchen:

Remember, with trout youdon’t filet or scale the fish, justslit the belly and remove theinnards. Wash clean. Wildtrout don’t need sauces,batter, or a complex ofseasonings. It makes adifference though, what youfry them in. By far the best isbacon grease. So fry up a halfpound of bacon in a non-stickpan, remove, then give thetrout 2-3 minutes on a side tocrisp them up and get themdone. This method is not onlysimple, it makes the tail andfins a delicacy. The meat willpeel right off the bones.Squeeze a lemon over eachfish, salt and pepper, andyou’re in business.

Further information.

Gila National ForestHeadquarters, Silver City,388-8201. MimbresRanger Station, Mimbres,536-2250.

above: Fly-fishing the High-Lonesome. opposite: Wild Trout.

lurking and climbing amongst theboulders below, dropping a beadheadnymph into the pools and deeper runs.Even here the trout are usually numerous,though this portion of the stream sees lotsof visitors. And even here the trout arewild and colorful. Predominately, they arerainbow trout, and though there is arainbow trout hatchery near Glenwood,most of the trout here are born and raisedin the stream. So along with the rainbowcolors, many will show the dark grey parrmarks along the flanks, and the copper oryellow sheen along the stomach, that isreminiscent of the native Gila trout. Someothers will have a red throat slash that isthe mark of a cutthroat trout. Others willshow traits of all three strains. These arewild trout of no single breed.

The catwalk is only about 11⁄2 mileslong. Beyond, you are really in the high-lonesome as the crowds disappear andmost days the fisherman will have thestream to himself. It can be slow, ruggedgoing, but there are trout all the way andthe stream will continue on up and up, forat least a dozen miles. Most of the troutare on the small side – six to nine inches –but a “trophy” a foot long will show upfrom time to time. As you ascend, pineswill turn to spruce and aspen, there areside canyons to explore, a few of themwith trout of their own, and in places thesurrounding peaks will loom 3,000 feetabove the angler. The cold waters becomecolder. The wilderness is all around youand indeed virtually all of WhitewaterCreek is off limits to development andmechanized travel.

Catch and release is the norm in flyfishing today, but Whitewater Creek issuch a good, natural producer of troutthere is nothing wrong with keeping a fewfor a campfire meal, or fish fry at home.

Map

by

M.H

. D

utch

Sal

mon


ocated approximately 5 miles west of Silver City on Hwy. 180 W. borderingthe Gila National Forest, Wind Canyon Estates boasts breath-taking views,some as far away as Arizona. Enjoy the native vegetation of beautiful wildflowers, yucca, and stately piñon, juniper, cedar and oak. 10 acre parcelspriced from the mid $70s. Definitely a place to explore!

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above, top, left toright: Featuredlocals with a flair forcooking include LuisPérez, Dr. LindaLocklar, Leah GrayJones, Dr. KennethLadner, BeckyFerranti, JudyWuthrich, BelindaMills, PaulineBrowning, JayPinkerton, LorriKelley, Linda KayJones, John PaulJones and JudithLawrence.


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

Those exquisite aromas may emanate from a Dutch oven, an outdoor grill or a state-of-the-art kitchen. The formulas for those fabulous flavors might flow from Cajun, Mexican or Sicilianorigins; 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 oflife, 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. Someuse recipes handed down through generations; others boldly go where no gourmet has gonebefore.

If you should ever be fortunate enough to be invited to dinner by one of the good people inthese pages, don’t miss the chance. However, they all enthusiastically encourage our readersto roll up their sleeves and set out on their own culinary adventures. Several of our cooks havegenerously 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 andhealthful to delightfully decadent.

That’s a lot of diversity, but it all boils down to one thing: Silver City’s home cooking can’t bebeat. Let’s gather around the table.

1313hometownculinary

EXPERTSBY BRETT FERNEAU

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 becomeinterested in cooking?I got it from my mother. She was a great cook.

When did you start cooking forothers? 1962. I started with roastsand steaks, and went on to rice,beans and guacamole.

What is your favorite style ofcooking? (Does not necessarilyhave to be what you cookyourself.) Mexican.

What is your favorite dish?Chicken enchiladas, albondiga soup.

What is your favorite dish to cook for others?Green chile caldillo. I also maketesguino (tizwin.)

What dish do you have the most requests for? Caldillo soup.

Do you usually measureingredients (or throw thingstogether)? Not any more, but it takes practice. I like to beworkmanlike in my cooking.

How does high altitude affectyour cooking? My wife had tochange her bread recipes.

Best meal you’ve ever eaten(most memorable, what, where and why?) Tampiqueña steak with two redchile cheese enchiladas, refriedbeans and rice, guacamole andsautéed green chile strips.

Philosophy of your cooking? I like to stick to basic styles. Nodoo-dads, no wimpy Santa Fe orNew York City stuff.

Do you have a food fantasy?I’ve heard they make really goodroasted 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 ricea few times. But practice, and itbecomes easy after awhile.

Seventy-seven year old Luis PérezOrtega says he’s somewhat of apurist 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.


´



LINDA

Locklar 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 becomeinterested in cooking? Mygrand-father took me to thewilderness with him when I wasa child. I used to watch himwhile he cooked.

What is your favorite dish?Seafood.

What is your favorite dish to cook for others?Sourdough bread.

What dish do you have themost requests for?Mincemeat Pie.

Do you usually measureingredients or throw thingstogether? If it’s a new recipe,measure. Once I know a dish,though, I cook by sight. I keepadding the ingredients until it looks like I’ve got enough of each.

How does high altitude affect your cooking? You have tomake a few adjustments.

Best meal you've ever eaten(most memorable, what,where and why.) Fried freshdeer liver and onions, in thewilderness with my husbandand camping friends.

Philosophy of your cooking?First and foremost, cookingmust fill the empty place behindthe belt buckle. If it does thatit’s okay, even if it’s a flop.

Do you have a food fantasy?I don’t have time for that. Allmy fantasies involve horses,trails, and distant mountains.

Any tips for wannabe cooks?Get a Dutch oven and cook!

“As a cook, I’d probably make a pretty goodveterinarian,” says Dr. Linda Locklar. The fact that she is both indicates that this good-natured outdoorswoman doesn’t take herselftoo seriously. Just the same, today she is pioneering something new: bakingcookies 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. Sheestablished her veterinary practice here over thirty years ago, but the outdoorcook in her goes back farther than that. She still uses a Dutch oven that belongedto her great grandmother. The cast-iron vessel was regularly used to cook thefamily meals when her ancestors migrated across Texas in 1902.

This afternoon, that noble old instrument is being used in an attempt to bakePeanut Butterscotch Busters, the cookies mentioned previously. The experimentseems to be going well, but Linda doesn’t consider herself to be a trendsetter. Lastyear, her Old Fashioned Mincemeat Pie won first prize in the dessert category atthe Southwest Dutch Oven Cook-off held annually at Glenwood.

This year she’s back again, competing in the single-dish categories with theBusters and her Three-meat Chili with Beans.It’s too early to sample the chili, but the firstbatch of cookies is fresh, hot and good.Why, you could even bake themin a regular oven if you had to!

See Peanut Butterscotch Bustersrecipe on page 50.


Just because you’re riding a horse through thewilderness 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 arean important part of any outdoor adventure. After you

taste her Dutch oven cooking out on the trail, you’llbe a believer too.

Last time we caught up with Leah, she had threeDutch ovens going at once. She was cooking

Rosemary Pork with potatoes and onions,Sausage & Jalapeño Corn bread, andChocolate Pudding Cake for dessert. She was

also keeping her hungry guests occupiedwith stories and anecdotes while

whipping up a hot batch of Chile conQueso and fresh tortilla chips.

We learned that this Demingnative had lived in several

places around the worldbefore returning tosouthwest New Mexico 24

years ago to establish GilaWilderness Ventures. Leah

and her crew always bringalong plenty of fresh fruits

and vegetables on their packtrips, and she has no problemaccommodating special-needsdiets on the trail.

At one point she went overand laid her hand on the side ofa Dutch oven on the coals.

“About 325 degrees,” she toldFred, her helper. She wasreferring to the temperature ofthe inside of the oven. This trailcook really knows her onions.

The meal was delicious; thepork was tender, juicy andfirm. It all came with agenerous helping of humor,too.

“I like cooking outdoors,”Leah told us, “because I don’thave to sweep the floor.”

See Chile con Quesorecipe on page 47.

LEAH

Gray Jones LEAH

Gray Jones How long have you lived inSouthwest New Mexico? 24 years.What is your occupation/business? Guide and outfitter.Where are you from originally?Deming.When/how did you becomeinterested in cooking? My mothertook me into the kitchen. I like toeat, and cooking is the next thingthat comes along after that.When did you start cooking forothers? I’ve always cooked forother people... can you imagine if I ate it all myself?What is your favorite style ofcooking? (Does not necessarilyhave to be what you cookyourself.) I like to cook out in thebeauty of natural surroundings. Itseems to enhance the flavor of good food.What is your favorite dish?Cornish game hens stuffed withwild rice.What is your favorite dish to cookfor others? Beef brisket.What dish do you have the mostrequests for? Dutch oven greenchile chicken enchiladas.Do you usually measureingredients or throw thingstogether? Depends.How does high altitude affectyour cooking? I know that it does,but I’ve always cooked at highaltitudes. You can cook anythinghere that you can cook on thecoast, and you can cook anythingup there (she points to themountain tops) that you can cookdown here. You just might have tocook it longer.Best meal you've ever eaten (mostmemorable, what, where andwhy.) Turtle steak from a shack onthe beach at Bahia de Kino, Mexico.Philosophy of your cooking?People should cook and eat whatthey like; a lot of times the simplestis 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!


Most of us would cringe at the idea of hosting adinner 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 Orange-

Chipotle 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 thekitchen humming, while J.P. is the bartender

LINDA KAY

Jones

How long have you lived here? 21 yrs.What is your occupation/business?My daughter and I are starting afurniture manufacturing businesstogether. She’s an interior designer.Where are you from originally?Pecos, Odessa and Dallas, Texas.When/how did you become interestedin cooking? When you have fivechildren, you’d better love to cook.When did you start cooking for others?I’ve always cooked for friends andfamily. I started cooking for large groupsafter J.P. became mayor. It’s a way to becreative, relax, and share with others.What is your favorite style of cooking?(Does not necessarily have to be whatyou cook yourself.) Mostly southernfamily style. After that probably Italian.What is your favorite dish? I especiallylike fried catfish. I also like comfortfoods like vegetables and corn bread.What is your favorite dish to cook forothers? The new recipe I’ll try tomorrow.What dish do you have the mostrequests for? Steak fry with pecan pie.Do you usually measure ingredients orthrow things together? It depends onthe dish.How does high altitude affect yourcooking? The last time I tried to adjustmy bread recipes from Texas was aboutfive years ago. I haven’t had time since.Best meal you’ve ever eaten (mostmemorable, what, where and why.)Everything at Chef Giuliano Bugialli’scooking 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 alwaysbe able to get the best and freshestingredients easily.Any tips for wannabe cooks? Jump inand have fun. Try simple recipes at first.Go to cooking school if you can, and tryyour hand at entertaining. When youtravel, always try the local dishes.


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 becomeinterested in cooking? I’ve alwaysbeen interested in cooking. In highschool I had to cook my own break-fast every morning before school.When did you start cooking forothers? While I was in college inHawaii. We would go skin diving andthen have a BBQ on the beach. I gotput in charge of the fire and cooking.What is your favorite style ofcooking? Japanese/Oriental andItalian primarily. There really isn’t anystyle out there in the world that I’vetried that I didn’t like.What is your favorite dish?Anything Linda Kay cooks.What is your favorite dish to cookfor others? Steaks.What dish do you have the mostrequests for? Steaks.Do you usually measure ingredientsor throw things together? I justthrow them on the grill.How does high altitude affect yourcooking? Cooking takes longer.Best meal you’ve ever eaten: WithLinda Kay’s cooking, every meal is anenjoyable 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 liketo get a new drop-in, stainless steelViking™ grill.Any tips for wannabe cooks? Try it; go for the best in life. Goahead and throw something on thestove and burn it, ’cause you’ll neverdo that again.

and rib eye steak chef. J.P.’s outdoor kitchen is as long as the indoor bar. Thecooking surface of his barbecue grill measures four feet long by two feetdeep. Linda Kay explains that she orders the appropriate number of steaks cutlocally, about 3⁄4 of an inch thick. That way, J.P. can keep the steaks movingacross the grill and serve all the guests while the meat is still hot. While thereare a couple of commercial spice mixes that he likes, J.P. usually seasons hissteaks with lemon pepper and garlic salt justbefore placing them on the grill. He advisesus always to take steaks off the fire beforewe think they’re done, because theywill continue to sizzle and cook forseveral minutes afterwards.

All the while, the energetic couplemanages to mingle with the guests,make introductions and ensure thateveryone feels at home. This allsounds like a lot of work, but J.P.assures us that home entertaining is hispleasure 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 iscurrently a customer service representative forPorter Oil Company. Linda Kay sits on eleven boards ofdirectors, and is launching a new furniture manufacturingbusiness together with her daughter, interior designerPamela Worley.

Whenever they get the chance, though, they like toinvite 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.



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 interestedin cooking? I tasted a baked cheesecakeand liked it so much I started making them.When did you start cooking forothers? When I was ten. There were eightof us kids, and my father wouldoccasionally take my mother out to dinneras a treat. I loved to cook, so I’d cookdinner for the rest of the family.What is your favorite style ofcooking? (Does not necessarily haveto be what you cook yourself.) Thai cuisine.What is your favorite dish? Pasta, butnot my own.What is your favorite dish to cook forothers? Cheesecake.What dish do you have the mostrequests for? Plain New York-styleCheesecake.Do you usually measure ingredients orthrow things together? I measure. I’vehad too many disasters wingin’ it. But Iusually have to multiply the recipe. Forexample, the four-tiered wedding cake wasthe recipe multiplied by 13. The raw ingre-dients alone cost over a hundred dollars.How does high altitude affect yourcooking? In a lot of ways. The mostnoticeable is that things tend to take longer to bake.Best meal you’ve ever eaten (mostmemorable, what, where and why.)It was just a couple of weeks ago atGeronimo’s in Santa Fe. Elk Tenderloin, GarlicMashed Potatoes and Sugar Snap Peas.Philosophy of your cooking? Have nofear in cooking!Do you have a food fantasy? I’d like tolearn 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 withcookbooks) I think if you can read, you can cook.

Cosmetologist Judy Wuthrich once made awedding cake for a friend. This was no ordinarywedding cake, however. It was a four-layer cheesecake that weighedover a hundred pounds, and unlike some wedding cakes, it wascompletely 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 theChocolate Fantasia event; this year’s entry was her own ChocolateTamales. She is also a self-confessed “cookaholic” with a tendencytoward perfectionism.

“I like things to come out perfect,” she says with a chuckle, “I just don’tthink 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” thatshe uses to fashion her chocolate roses, complete with

individual petals, leaves and stems.Judy notes that the longest time involved inmaking a cheesecake is the baking time, which is

over an hour. She also cautions our readers thatthe freshly baked cheesecake must cool veryslowly to keep it from splitting across the top.

At the end of the photo session, shegenerously gave us the cheesecake to take

with us. Back at the office, we cut a slice andset the rest out on a table. It was all gone

within minutes.


LORRI

Kelley

How long have you lived here?Since 1993.What is your occupation/business? I’m Director of GilaRegional Medical Center HomeHealth Services. Where are you from originally?The Syracuse, New York area. Wemoved here from Tucson.When/how did you becomeinterested in cooking? Mygrandmother was a baker and mymother was a restaurant cook fortwenty years.When did you start cooking forothers? As a little girl, I rememberhelping my mom in the restaurant.I cooked for church suppers as ateenager.What is your favorite style ofcooking? Quick and easy.What is your favorite dish? Fajitas.What dish do you have the mostrequests for? Sausage Gravy andBiscuits.Do you usually measureingredients or throw thingstogether? Six of one, a half dozenof the other.How does high altitude affectyour cooking? It doesn’t.Best meal you’ve ever eaten?When I was a working collegestudent, some friends took me tothe Top of the Sixes on MadisonAvenue in New York City. There’sno way to put a price tag on thatexperience.Philosophy of your cooking? Good food doesn’t have to befancy, but nutritious.Do you have a food fantasy? A hotfudge sundae. I can’t have onebecause of all the sugar, but withthe new second-generation artificialsweeteners I can come close.Any tips for wannabe cooks?Make it fun. If it comes out well,okay. If not, try again.


Lorri Kelley came to Silver City from Tucsonin 1993. Her interest in cooking began duringchildhood 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 ofGila Regional Home Health Services, Lorri is very aware of the problemsdiabetes can cause. She was determined that the disease would havea minimum impact on her health and lifestyle. She did her ownresearch, and became an expert on cooking satisfying, healthful foodfor diabetics. She says, “It’s all about balance.”

We asked Lorri for a dish with color, so she chose Mother Hazel’sBlack-eyed Susan Salad. Made with pineapple, carrots and sugar-freeJell-O™, it is a versatile dish that can serve as a salad or an after-dinnersweet. 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 forthe woods whenever they can. Their camping friends always ask forLorri’s Sausage Gravy and Biscuits. She reports that the hot biscuitsand gravy disappear quickly in camp, just like her salad did in the officeafter 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


JUDITH

Lawrence Judith Lawrence’s paternal grandparents

immigrated to this country from Italy, and bothher grandparents loved to cook. This circumstance led to some rivalry inthe kitchen, but it also gave young Judith an invaluable education in the artof old country cooking.

“Somehow, Italian cooking went crazy after it got to America,” she says.She is speaking of the commercialized stereotype dishes that involvemountains of meat and a long list of herbs and spices. The flavor of trueItalian cooking, she explains, results from the carefully chosen combinationof 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 Judithhas a day off from teaching mathematics and economics at WNMU. She ismaking Vegetable Lasagna. The Lawrences have honored us with aninvitation 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, Belgianendive 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 andcoarse-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 creamcheese icing, and life is very good indeed.

How long have you lived here? Ten years.What is your occupation? I teach math andeconomics at Western New Mexico University.Where are you from originally? I was born inMassachusetts. 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 notnecessarily have to be what you cook yourself.)Asian or Mediterranean.What is your favorite dish? Anything made withtomatoes and basil just picked from my garden – plusolive oil, of course.What is your favorite dish to cook for others?Lasagna or Pizza Rustica. Pizza Rustica is an Italianversion of the French quiche made with top and bottomcrusts and a filling of ricotta cheese, eggs, and a bit offresh parsley, green and red peppers.What dish do you have the most requests for?My guests already know that it’s going to be differentevery time. With my children, it’s Pizza Rustica.Do you usually measure ingredients (or throwthings together)? I measure by eye or by how theingredient 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 inFrance, we ended up staying at a chef’s inn. We hadn’tplanned on it and it was too expensive, but we werestuck and needed a place to stay. The food was extra-ordinary. Even our children, who were teenagers, com-mented on it. It was only later that we learned that theman in the kitchen was Bernard Loiseau, rated one of thetop 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 freshestingredients. Use only a few herbs and use themsparingly. I use parsley and basil. In real Italian cooking,meat is only a small part of the dish. Use fresh vegeta-bles. 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.


KEN

Ladner

How long have you lived here? Twenty-seven years.What is your occupation/business?Chemistry professor, Chairman of theScience Department at Western NewMexico University.Where are you from originally? Bay St. Louis, Mississippi, on the Gulf Coast.When/how did you becomeinterested in cooking? I’ve alwaysbeen interested in cooking.When did you start cooking forothers? It was years ago, when mychildren still lived at home.What is your favorite style ofcooking? (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 cookfor others? Lemon Meringue Pie.What dish do you have the mostrequests for? Red Beans & Rice.Do you usually measure ingredientsor throw things together? I throwsome dishes together, but notJambalaya.How does high altitude affect yourcooking? 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 (mostmemorable, what, where and why.) On the Mississippi Gulf Coast under a huge live oak tree, eating hot boiledcrabs, shrimp and fried oysters andcatfish with family and friends.Philosophy of your cooking? I findcooking relaxing. For me, it’s sort of a special event.Do you have a food fantasy? Notreally. I’ve already tried to make all the dishes I’ve heard about thatsounded like fun.Any tips for wannabe cooks? I’m notone to give advice. Just find recipesyou like and go for it. After you’vemade the dish one time, you can playaround with the ingredients and seehow it affects the outcome.

Dr. Kenneth Ladner is a man of many skills andinterests. Interested in stringed musical instru-ments, he hand-made a mandolin, three violins and a guitar. The mandolinbears his name in mother-of-pearl, just like it might have come from a musicstore. 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 theMississippi Gulf Coast in Bay St. Louis.

“Red beans and rice was a workday dish,” recalls Western New MexicoUniversity’s Science Department Chairman.

“Monday was laundry day,” he explains. “Doing laundry for a household ofnine took most of the day, so my mom would start the beans in the morningand let them simmer all day.”

Atchafalaya Jambalaya, another classic Cajun dish, is historically based onleftover sausage, shrimp and ham and is a difficult dish to assemble fromscratch. Ken, equal to the challenge, has prepared a meal that also features redbeans and rice, corn bread, and fresh lemon meringue pie.

Ken uses Gulf Coast shrimp in his cooking, because some of the frozengrocery store varieties refuse to turn pinkwhen sautéed. When he has achance to go to Bay St. Louis, hebuys Zataraine’s™ parboiled ricein twenty-pound quantities, andbrings back fresh frozen gulfshrimp. Some spice mixes heuses are available locally.

“Cooking is a lot like lab work,”says this chemistry professor,“except that with cooking, you caneat the experiment afterwards.”



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 itwasn't until after moving west that Ilearned you don't have to cook meat until it's charred.What is your favorite style of cooking?Grilling. I love grilled vegetables andmeats. Properly marinated, the flavorscan't be beat.What is your favorite dish? There areseveral: Curried Chicken, called CountryCaptain, Grilled Asparagus, or Tri-tip Steaks with CreamedHorseradish Sauce.What is your favorite dish to cook forothers? Carne Asada.What dish do you have the mostrequests for? My strawberry shortcake.It's an old family recipe. At Christmas, it's prime rib with Yorkshire pudding,asparagus casserole, and Roqueforttwice baked potatoes.Do you usually measure ingredients orthrow things together? I measure. I'mnot a dump cook. My mother was agreat dump cook; it always came outperfect. But I'm not that brave.Best meal you've ever eaten: OneChristmas, the whole family was here atonce. We had twelve people in thehouse 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 liketo cook.Do you have a food fantasy? I have not tried Portabella mushrooms yet.Any tips for wannabe cooks? Get agood cookbook and read it. Watch theCooking Channel for ideas, then buysome related cookbooks.

Growing up along the Texas Gulf Coast, PaulineBrowning had a thorough background in Southernstyle cooking before moving to San Diego at age 25. There she met her futurehusband, 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'sgourmet 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 starttwo weeks in advance. Nothing was catered.

About five years ago, Pauline and Bob revisited a San Diego restaurant thathad made particularly good Carne Asada. They found that the dish was nolonger served, because it was "too much trouble." Undeterred, Pauline laterobtained the same recipe the restaurant had used. She didn't think it was "toomuch 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 andmarinated them for an hour. When the time was right, she cooked the meat freshand hot just prior to serving. The meal also included Salsa Fresca, GuacamoleSupreme, 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 extraordinaryVanilla Custard Strawberry Shortcake was pure South Texas. Everything isbigger there, you know...

See Carne Asada with Salsa Fresca and Guacamole Supreme recipe on page 48.


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 fromClovis, New Mexico, which is not all thatfar from Muleshoe.When/how did you become interestedin cooking? I’ve been interested in itsince I was a small child. I came from abig 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 forothers? Navajo Tacos.Do you usually measure ingredients or throw things together? I don’t reallymeasure a lot, and I don’t use a lot ofrecipes. I’ll read several recipes and thendo my own. I seem to have an ability totaste 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 yourcooking? It doesn’t affect it too muchany more, but I had to make adjustmentswhen we moved here. At first, I didn’tknow what was happening. Now, I checkfor high altitude instructions in recipes,and most of what I make isn’t affected.Best meal you’ve ever eaten (mostmemorable, what, where and why.)Dinner with my in-laws, Mike Mills and Rose Galante, at their home in Sicily. Great food, great wine, fantasticfriends and family.Philosophy of your cooking? Make itfun. If cooking is stressful you’re notdoing it right.Do you have a food fantasy? To eat all I want and never gain weight. Seriously, a large gourmet kitchen would be adream come true.Any tips for wannabe cooks? Don’t beafraid; jump in. It’s not as complicated as you think.

An avid cook, Belinda Mills is also interested inhistory, particularly that of the Greek and RomanEmpires. These interests all blended together perfectly on a recent vacationto Italy, where her father-in-law has lived since 1989. Together with herhusband Scott and their friends Harry and Linda Bright, she explored thehistoric countryside and tasted the local cuisine region by region.

Belinda notes that Italian cooking styles vary depending on the locallyavailable ingredients. Northern Italy, for example, is known for its beef andcream 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, soBelinda advises knowing the local specialties when dining in Italy.

One recipe she brought back from the trip was Pesci Sala (salt fish). Thekosher salt coating is not used to season the fish, but packed around it like aplaster cast. When baked, the coating becomes a small oven, which holdsthe heat in. The hardened mixture is broken away with a blunt tool

immediately before serving. Belinda pre-pared 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 FriedChicken. “But that’s what I love aboutSilver City,” she says, “It has so much

cultural variety, and everyone isinterested in each other’s cultures. I want

my children to grow up exposed to that kindof environment.”



JAY

Pinkerton

How long have you lived here? All my life, off and on. I was born inSilver City at the old hospital.What is your occupation/business? I have a master’s degreein counseling. I’m also involved invarious enterprises and sideventures.When/how did you becomeinterested in cooking? We had acook at the ranch, because therewere so many people to feed. Wefed the family plus the ranch handsthree times a day, seven days aweek. Daddy used to say that ourcook saved his marriage. I helpedthe cook in the kitchen as a child.What is your favorite style ofcooking? I like to try unusual anddifferent types of foods.What is your favorite dish? Anydish with green or red chile.What is your favorite dish to cookfor others? Roast beef or lamb.How does high altitude affectyour cooking? Breads are the only trouble.Best meal you’ve ever eaten?Coffee and food cooked in thewilderness. Dutch oven or campfirefood. That’s because I’m happiestwhen 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 barrelhorses with my brother’s ropinghorses and heading out to therodeo competitions again.Growing up on a ranch androdeoing were some of the besttimes of my life.Any tips for wannabe cooks?Start with simple home-style food.You can get fancy with experience.

“There are three things you need for going intothe wilderness: good food, good whiskey and agood mule.” So says Helen Elizabeth Pinkerton, better known as Jay. Herfather, local rancher Stewart Mortley Pinkerton, was born in Silver City. Helived to be 93 years old and knew Ben Lilly personally. For Stewart, alsoknown as Pink, taking pack mules into the wilderness was the finest form ofrecreation. Jay began going on pack trips with him when she was eleven.

“Our best mule was Carrie,” she recalls. “She was famous for winning themule race carrying the mail to the governor from Socorro to Santa Fe. Shewas also the best on the trail packing the whiskey and eggs. She never letthe 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 thesame recipe. Jay says that Gege always preferred to use Yukon Gold™potatoes because of their buttery flavor.

Gege’s Pot Roast with HorseradishMashed Potatoes is not only excellent;it’s also a very versatile dish. Thissame recipe can be prepared on thetrail in a Dutch oven, served as ahome-style meal or dressed up andserved at a fancy dinner party.

Wherever you serve it, Jay notes:“There is a lot of braising liquid with thisdish. Serve it with rolls, biscuits orpopovers. Like the cowboys say, ‘It suredoes make fine soppin’s.’ ”

See Pot Roast with Horseradish MashedPotatoes recipe on page 45.


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 rescueshorses and finds home for them.Where are you from originally? RhodeIsland. Before we moved here, we werefull-time RV’ers from Anytown, USA.When/how did you become interestedin cooking? My mother used to be aterrible cook. It wasn’t that she didn’tcare, just that she didn’t have time. As agirl, I used to look through the cabinetsfor things to spice up her cooking. Oncethe kids were grown and she had timeto experiment, she became a muchbetter cook.What is your favorite style of cooking?Italian, probably because I had Sicilianancestors.What is your favorite dish? Lobster.I’m a New Englander.What is your favorite dish to cook forothers? Seafood pasta with freshlobster, scallops, clams and shrimp,cooked in a tomato, garlic and basilsauce and served over fresh linguini.What dish do you have the mostrequests for? Strawberry Rhubarb Jam.Do you usually measure ingredients orthrow things together? If I’m baking Imeasure, because baking is chemistry. Idon’t measure much in general cooking.How does high altitude affect yourcooking? I’ve tried longer and lowercooking temperatures, adjusting recipes.Diane of Diane’s Restaurant suggestedputting a pan of water in the oven withthe Biscotti so it wouldn’t dry out. Shewas right.Philosophy of your cooking? Serve hotfood hot and cold food cold. I’m a realstickler about that. Also, make the foodattractive – we eat with our eyes.Do you have a food fantasy? I’d like tohave a little shop that sold nothing butgood coffee, pie, cobbler and cookies.Any tips for wannabe cooks? Don’t beafraid to experiment, but have a goodknowledge base, especially with herbs.Use fresh ingredients and have fun.

Volunteers at Serenity Acres don’t get paid,but they’re well fed. Co-director Becky Ferrantisees to that.

Prior to starting the Silver City based equine rescue facility with husbandLarry Hyde, Becky already had an interesting and varied career. A trainednutritionist, she worked in the health care industry before going on to ownboth a Chinese and an Italian restaurant. In her day, she baked up to 200 dozenassorted cookies to give out at Christmastime yearly.

Becky likes to try the local dishes when she travels, but she also likes to visitforeign franchises of American chains, to see how the food differs. Thiscuriosity has taken her to a MacDonald’s™ in Costa Rica and a Domino’sPizza™ in Hong Kong.

She eschews the use of oregano in her Italian cooking, preferring to seasondishes with basil from her own garden. She also has peach, pear and appletrees 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 useseverything she grows.

One of her specialties is Biscotti, a crunchy, flavorful Italian cookie. Thedough 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 withespresso. In this country, it gradually became “super-sized” into long piecesthat are easily dunked in a cup of coffee.

For more information onSerenity Acres horse rescue, see “Dinner Rides” on page 62.




1. Margarita serving set byT.J. Renee with silver icebucket and scoop bySouth Coast.

2. Place setting byCertified International,glassware by Artland,placemats and napkinsby Bodrum.

3. Silver serving disheswith domesticatedbuffalo bone inlays bySouth Coast.

Courtesy of Legacy Lighting1.

2.

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

accessoriesHometown Cookworks


4. Handmade bamboo cooking utensilsby Bamboo Chef and bamboo cuttingboard by Totally Bamboo.

5. A variety of salsa mixes by North ofthe Border. Just add tomatoes!

6. A top-reading measuring cup by Oxo.

Courtesy of Silver Cooks.

3.

4.

5.

6.


Bob Browning

Rural Grant CountyWINE CollectorBY BRETT FERNEAU

Wine

IT’S FOUR IN THE MORNING IN WINTERTIME. IN THE DARKNESS AND BITTERcold, a small group of fire fighters from the Santa Rita Volunteer Fire Department isbattling a residential blaze. The men are sweating inside their protective gear evenas 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 ratherbe doing; but they share a sense of community. Night or day, they will dropeverything to help you if you’re in trouble.

Present at this morning’s fire scene, as always, is 75-year-old Bob Browning, aman whose vision and persistence were instrumental in creating the SRVFD.


What’s the best bottle of wine youever had, where and when? Itwas at a restaurant in the Ritz Hotelin Barcelona, Spain. I was having achicken dinner. The wine was aFrench Pouilly Fuissé. It’s a delicatewhite wine that’s a perfectcompliment to chicken. I didn’t askfor it by name, just for a bottle ofwine to go with the meal, and that’swhat they brought me. The mealitself was memorable for anotherreason. It was the first time I hadever seen an artichoke. I called thewaiter over, and he showed mehow to eat the thing.

The worst? I don’t like theHungarian muscatels. They’re muchtoo sweet.

What are your favorites thesedays? In the white wines, I like theCalifornia chardonnays, and anyGerman Riesling. As for the reds: I like a good merlot, and of courseCabernet Sauvignon. I also havesome 2002 Shiraz from south-eastern Australia that’s very good.

Australia? Are you saying thatthey are making good wine DownUnder these days? They are inAustralia. New Zealand is awonderful place, but they onlymake good beer there.

Any tips for wannabe winecollectors? Join a good wine club.There are several in this country.


Retired U.S. Navy Commander RobertE. Browning has lived in places all overthe planet, including Antarctica. His firsttour of duty after joining the Navy in1948 took him to London, Naples,Madrid, and French Morocco. It’s nowonder that he became interested in thefine foods and wines of many lands.

His wine collection began with a singlebottle of 1966 Chateau Haut-Brion, whichhe carefully wrapped and placed on itsside in his footlocker to keep the corkmoist. That bottle of wine traveled theworld with Bob for the next twenty years.It has a place of honor at his home today.In the meantime, Bob’s wine collectionhas grown dramatically, just like the SantaRita Volunteer Fire Department.

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

Legacy

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kitchen and bar accessories in addition to all types of lights.

Ask about our Bridal Registry.

10:00 am to 6:00 pmMonday through Friday

10:00 am to 2:00 pmSaturday

1304 North Hudson

388.1226

Chris ArzateBus: 505.388.4675

Free EstimatesCell: 505.313.6941

303.618.4968

New Construction •

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Food & Wine

PAIRINGSWhite with fish, poultry and porkand red with meat… Right?Wrong! While this axiom can holdlargely true, it is most often thepreparation of a food that deter--mines its wine matching capabil-ities. A “food wine” is one with arelatively high acidity. They can beproduced anywhere the climateand winemaking techniques allowthis natural acidity to be preserved.

Here is a list of basic wine categor-ies and many foods that pair wellwith them.

Light Whites – higher acid:

Sauvignon Blanc, Chenin Blanc,Riesling, Pinot Grigio, Vernaccia,Verdicchio, Sparkling WinesPair with…Salads, asparagus, artichoke,peppers, olives, white flesh fish, shellfish

Full Whites – lower acid, creamy

and/or fruity:

Chardonnay, Gewurztraminer, PinotBlanc, Semillon, Viognier, MuscatPair with…Smoked fish, salmon, tuna, grilledchicken 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 basedsauces, light barbeque and picnic fare

Full Reds – rich, higher in alcohol

and tannin:

Cabernet Sauvignon, Merlot, Syrah/Shiraz, Grenache, Zinfandel, MalbecPair with…Game meats, reduction and demi-glacé sauces, filet mignon andribeye steaks, stews, braisedmeats, heavier barbeque

SELECTING A WINE CAN BE A DAUNTING TASK INDEED. PERHAPSYOU HAVE EVEN HEARD OR READ ABOUT THE “ART” OF FOOD ANDWINE PAIRING, which would seem to suggest that some level of expertise isrequired to truly and correctly tackle the task. Nothing, however, could be furtherfrom the truth. Certain wines have inherent qualities that increase their versatilityat 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 winematching game. We can smell over 10,000 different aromas, yet we only sense fourtastes: sweet, salty, sour – or acid – and bitter. How sweet or salty is a food or wine? Howdoes 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. Straightlemon juice is highly acidic, tart and sharp, light and thin in texture. These same termscan 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 staggeringnumber 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!

CHOOSING THE

RIGHT WINECHOOSING THE

RIGHT WINEBY MICHAEL COOPERMAN

photo

court

esy M

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Acidity gives a wine life and nerve. Itshould balance the fruit to create a harmo-nious wine. Acidity is the most importantattribute in a wine, especially in those thatare versatile food partners. Acid makes ussalivate and slices through the fat in food,cleansing our palate and preparing us for thenext bite. Some wines undergo a trans-formation called malolactic fermentation.This process changes malic acid, also calledgreen apple acid, to lactic – or dairy – acidand thus softens the total acidity.

Tannins are chemical compounds foundin the grape skins, seeds and stalks. Theycreate a bitter, astringent sensation. Somegrape varieties have more tannin than others,but the winemaker can manipulate theamount of tannin that is extracted from thegrape. Tannins provide the “backbone” forred wines that are meant to age. Tanninsbreak down protein in the mouth and thusbecome softer with red meats. Black pepperwill 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 tanninlevels to begin with. Some whites are barrelfermented and aged, which imbues themwith a vanilla-like viscosity and roundness.This “oakiness” often obliterates any nuanceor delicacy the wine may have had. Yes, oakadds flavor, but it also masks it.

So How Do I Choose?

So many wines…so little time. I suggestgetting a mixed case of wine and open thebottles with a variety of foods – and somefriends! Let your palate be your guide. Wineand food were meant to go together. Diveinto that bottle and decide for yourself!

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Michael Cooperman is the wine manager for LittleCanyon Wine & Spirits, a distributor here in New Mexico.He holds the Advanced Certificate in Wine & Spirits fromthe Wine & Spirit Education Trust and is activelypursuing a Master of Wine accreditation. Michaelcurrently teaches wine classes in Santa Fe at the Inn of theAnasazi and in Albuquerque for SageWays LLC. Forinformation on classes and upcoming wine events you cancontact Michael at [email protected].

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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.

SILVER CITY

CheeseClub!

BY PAT YOUNG

theFoodNetworkFoodTime Sunday Monday Tuesday Wednesday Thursday Friday Saturday7:30 AM Wolfgang Puck's

Cooking Class8:00 AM Sara's Secrets Sara's Secrets9:00 AM Low Carb and Low Carb and

Lovin' It Lovin' It9:30 AM Calorie Recipe for The Best Of The Best Of The Best Of What's Hot! Calorie

Commando Success What's Cool! Commando10:00 AM How to Boil Kitchen Food Finds Food Finds Food Nation with Party Starters How to Boil

Water Accomplished Bobby Flay Water10:30 AM Paula's Home All American All American

Cooking Festivals Festivals11:00 AM Homemade Top 5 Top 5 Top 5 Top 5 Top 5

Cooking withSandra Lee

11:30 AM Good Food Fast Cooking Thin Chocolate with Sweet Dreams Cookworkswith Family Circle Jacques Torres

12:00 PM Everyday Italian Molto Mario Molto Mario Molto Mario Molto Mario Molto Mario12:30 PM Barefoot Contessa Sara's Secrets Sara's Secrets Sara's Secrets Sara's Secrets Sara's Secrets Barefoot Contessa1:00 PM Entertaining with Paula's Home Paula's Home Paula's Home Paula's Home

Michael Chiarello Cooking Cooking Cooking Cooking1:30 PM Eveyday Italian Every Italian Everyday Italian Everyday Italian Good Deal with

Dave Lieberman2:00 PM The Essence of The Essence of The Essence of The Essence of The Essence of BBQ with Bobby

Emeril Emeril Emeril Emeril Emeril Flay2:30 PM 30 Minute Meals 30 Minute Meals 30 Minute Meals3:00 PM Food 911 Food 911 Food 911 Food 911 Food 9113:30 PM Easy Entertaining Easy Entertaining Easy Entertaining Easy Entertaining

with Michael with Michael with Michael with MichaelChiarello Chiarello Chiarello Chiarello The Secret Life Of

4:00 PM Food Network Paula's Home Paula's Home Paula's Home Paula's HomeSpecials Cooking Cooking Cooking Cooking

4:30 PM Everyday Italian Everyday Italian Everyday Italian Everyday Italian Everyday Italian5:00 PM Barefoot Contessa Barefoot Contessa Good Deal with How to Boil Water Tyler's Ultimate Food Network

Dave Lieberman Specials5:30 PM Semi-Homemade Semi-Homemade Semi-Homemade Semi-Homemade

Cooking with Cooking with Cooking with Cooking withSandra Lee Sandra Lee Sandra Lee Sandra Lee

6:00 PM 30 Minute Meals 30 Minute Meals 30 Minute Meals 30 Minute Meals Inside Dish6:30 PM The Secret Life Of 30 Minute Meals 30 Minute Meals 30 Minute Meals 30 Minute Meals 30 Minute Meals7:00 PM Unwrapped Good Eats Good Eats Good Eats Good Eats7:30 PM Unwrapped Unwrapped Unwrapped Unwrapped Unwrapped8:00 PM Emeril Live Emeril Live Emeril Live Emeril Live Emeril Live Emeril Live Emeril Live9:00 PM Roker on the Road BBQ with Bobby Food Network $40 a Day Food Network

Flay Challenge Specials9:30 PM Unwrapped BBQ with Bobby $40 a Day

Flay10:00 PM $40 a Day Good Eats Food Network Food Network

Specials Specials10:30 PM Food Network The Secret Life Of $40 a Day Good Eats Good Eats

Challenge11:00 PM Unwrapped Iron Chef Iron Chef Iron Chef Iron Chef11:30 PM Unwrapped12:00 AM Emeril Live Emeril Live Emeril Live Emeril Live Emeril Live Emeril Live Emeril Live1:00 AM Roker on the Road BBQ with Bobby Food Network $40 a Day Food Network

Flay Challenge Specials1:30 AM Unwrapped BBQ with Bobby $40 a Day

Flay2:00 AM Food Network $40 a Day Good Eats Food Network Food Network

Challenge Specials Specials2:30 AM The Secret Life Of $40 a Day Good Eats Good Eats3:00 AM Unwrapped Iron Chef Iron Chef Iron Chef Iron Chef3:30 AM Unwrapped4:00 AM Food Fight A Cook's Tour Date Plate The Surreal The Naked Chef

Gourmet4:30 AM Trivia Unwrapped Follow that Food The Food Hunter Ciao America with Oliver's Twist

Mario Batali

Sample Schedule

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


above: Members of the Silver City Cut theCheese Club sample selections at a monthlymeeting. Cheese choices for the next gatheringare determined by a membership vote.

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

premiere U.S. cheese maker.

All this variety lends credence to the club’s

motto, “You have a friend in cheeses.”

914 Pope Street • 505.388.9101

Enjoy our extensive Chinese Menu • Cantonese & SzechwanLunch Specials • Friendly Service

Summer Hours: M-F 11:00-9:00 Sat. 11:30-8:30Winter Hours: M-F 11-8:30 Sat. 11:30-8:30

photo

s by K

imbe

r Rich

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ALMOST EVERYONE IN SILVER CITY KNOWS ABOUT DON JUAN’SBURRITO RUN. THE FAMILIAR ROADSIDE VENDING AND DELIVERY service is an extension of Don Juan’s Restaurant on Mountain View Road, owned by Juanand Mary Ellen Tellez.

However, not as many people know that those tasty, convenient burritos are part of afamily business tradition that dates back over half a century.

Mary Ellen’s grandmother, Librada Stevenson, began making fresh hot burritos for theminers 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, apiece of pan dulce and an apple. As times and mining fortunes changed, she moved toBayard. There she started the San Nicholás Café and ran it for twenty years. After shedied in the late 1970’s, Juan and Mary Ellen took the café over, renaming it Libby’s inhonor 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 forthe food to be ready by morning rush hour, the cooking has to start at five a.m. Thoughthey have a trusted assistant who wraps the burritos, Juan and Mary Ellen do all thecooking 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 whathappened,” says Juan. “We like the area and the people.”

With a quick smile, he adds, “We’ll probably die with our aprons on.”

BURRITOSon theGo!

BURRITOSon the

BY BRETT FERNEAU

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

505-538-3847

1-800-716-3847

LINDA [email protected]

www.lindasellsnewmexico.com

BILLY [email protected]

www.swnmrealestate.com

LIZ [email protected]

www.southwestnm.com

www.remaxsilveradvantage.com

TRACY [email protected]


PATRICIA [email protected]


KAREN [email protected]


MARILYN [email protected]

www.swnewmexicoproperties.com

DEBBIE [email protected]

www.DebbieRogersHomes.com

photo

by K

imbe

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http://www.remaxsilveradvantage.com








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S I L V E R C I T Y G A L L E R I E S

B U L L A R D S T R E E T

ART & CONVERSATIONContemporary craft gallery featuringCritters from the “Hood” cut from oldtruck hoods and roofs.

614 N. Bullard • 534-4881www.lizardbreathranch.com

LEYBA & INGALLS ARTSART SUPPLIES AND GALLERYContemporary Art ranging fromRealism to Abstraction in a variety ofmedia. Call for a class schedule.

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

SILVER SPIRIT GALLERYA community of artists offering a widevariety of outstanding work.Open 7 days.

109 N. Bullard • 388-2079

T E X A S S T R E E T

BLOOMIN’ GOURDWORKSFine Art with a Twist; Sculpture,and Folk Art.

211 - A N. Texas St. 534-1071

BLUE DOME GALLERYContemporary Fine Craft, Artand fine decor.Open Wed.-Mon. 11am-5pm (Sun. until 3pm)

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

LOIS DUFFY STUDIOStudio and Gallery showingImaginative Portraits, Surreal Placesand Realistic Scenes of Life.

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

Y A N K I E S T R E E T

EKLEKTIKAS Fine Art, Sculpture, Folk Art, Jewelry.

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

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

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

LUNA GALLERY & STUDIOMulti-cultural Arts and CraftsGallery and Studio.

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

D O W N T O W N

AZURITE GALLERYDesigner Jewelry by LindaBoatwright, Paintings and otherHome Décor. • Wed.-Sat. 10-5.

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

WEELEARTSContemporary Ceramics and MixedMedia. Call for an appointment.

602 W. Market • 534-3147www.weelearts.com

A R E N A S V A L L E Y

MANY MOONSA Uniquely Native American andInternational Folk Art Gallery. Open Sundays! 4 miles east of SilverCity in Arenas Valley.

11786 Hwy. 180 East • [email protected]

Art & Conversation

Leyba & Ingalls ARTS

Silver Spirit Gallery

Bloomin’ Gourdworks

Blue Dome Gallery

Lois Duffy Studio

Eklektikas

Elemental Arts

Luna Gallery & Studio

Azurite Gallery

Weelearts

Many Moons

The Silver City Sourcewww.ziapublishing.com

http://www.lizardbreathranch.com

http://www.zianet.com/leybaingallsart

http://www.bluedomegallery.com

http://www.loisduffy.com

http://www.eklektikas.com

http://www.gourdweb.com

http://www.luna-tic.com

http://www.azuritegallery.com

http://www.weelearts.com



P I N O N P L A Z A

A BEAD OR TWOOffering fine handmade jewelry,thousands of high quality beads and a complete line of jewelrymaking supplies.

1607 Silver Heights Blvd.Pinon Plaza • 388-8973

AUTHENTIC SOUTHWESTORIGINALSAuthentic art, jewelry and crafts of the southwest made by local craftspeople and artisans.

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

MOUSE OF ALL TRADESThe premier full service copy shopin Silver City. FedEx shipping.

1621 Silver Heights Blvd. Pinon Plaza • 388-1884

ELEMENTAL DAY SPAElements for a healthy home rangingfrom aromatic cleaning products tokitchen compliments.

406 N. Black St. • 534-1811

SOUTHWEST SYSTEMS &SOLUTIONSComputer sales, services & consulting. Parts, printer cartridges, networking, new & used computers.

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

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

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

TWISTED VINESilver City’s premier Wine Bar for fineNew Mexico wines and great music.

108 E. Broadway • 388-2828

T E X A S S T R E E T

LAST DAY IN PARADISENovels by R. K. Swisher, Jr. Residentwriter. Most published - least knownauthor in the west. Also showingNavajo rugs and work by local artists.

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

THE WHEREHOUSEAntiques, Art, Fleas! Hip new indoormarketplace and Hi Ho Silver Café. Saturdays 9 to 3. April - November

305 S. Texas St • [email protected]

A Bead Or Two

Authentic Southwest Originals

Mouse of All Trades

Gila Hike & Bike

Valencia Antiques

Silver Imaging Photo & Digital Lab

Elemental Day Spa

Southwest Systems & Solutions

Silver City Museum Store

Twisted Vine

Last Day In Paradise

The Wherehouse

D O W N T O W N

GILA HIKE & BIKEServing the cycling & hiking needs of southwest New Mexico for the past 16 years.

103 E. College388-3222

VALENCIA ANTIQUESAn eclectic collection of antiqueglass ware, maps, furniture, iron, silver jewelry & architecture.

212 W. Broadway538-4388

SILVER IMAGING PHOTO & DIGITAL LABDigital or Film?? We Print Both. We are a Full Service Photo Lab and Portrait Studio!!

215 W. College Ave.538-8658

S I L V E R C I T Y S H O P P I N G

www.ziapublishing.com The Silver City Source

http://www.silvercitymuseum.org

http://www.rkswisher.com



CONNER FINE JEWELERSSouthwest New Mexico’s leadingjewelry store, since 1946, featuring diamond appraisals and membership in the American Gem Society.

401 N. Bullard 538-2012 • 388-2025

THE WORKSHOPS OF CARNEROSReal wood furniture.

405 N. Bullard • 538-8889

BLACKWELL’S JEWELERSFine Jewelry. Fine jewelry repair. Yourdesires in jewelry custom designedand created for you by Silver City’sonly Jewelers of America. CertifiedSenior Bench Jeweler. Rush serviceis available. Mon.-Fri. 9-5, Sat. 9-4

218 N. Bullard Street • 538-3011

SYZYGY TILEWORKSUnique, beautiful decorative relief and field tile in fabulous colors.

109 S. Bullard St. • 388-5472www.syzygytile.com

WESTERN & MEXICANEMPORIUMSpecializing in decor and gifts& much more from Mexico and the Southwest. A Must See!Mon.-Sat. 11-5.

308 S. Bullard 534-0218

BEAR MOUNTAIN MOTORCYCLE SHOPAccessories, Jackets, Leather Repair and Gifts.Mon. - Fri. 9 - 5 • Sat. 9 - 2

611 N. Bullard St. #2388-3500

Manzanita Ridge

Yada Yada Yarn

Outwest Home Décor

Syzygy Tileworks

Western & Mexican Emporium

Bear Mountain Motorcycle Shop

T- World Urban Apparel

Flowerings

Silver Cooks

B U L L A R D S T R E E T

MANZANITA RIDGETop quality furniture andaccessories from America’s finestresorts and hotels.

107 N. Bullard 388-1158

YADA YADA YARNEverything for knitters new and old!!Wool, cotton and fun yarns fromaround the world.

501 N. Bullard [email protected]

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

505 N. Bullard 388-4249

H I G H W A Y 1 8 0

T-WORLD URBAN APPARELComplete Line of LicensedSportswear, Hip Hop Clothing and Accessories. Corona • Mudd • Echo Red • G-Unit • Sean John • Lowrider • Phat Farm.

1445 Hwy. 180 E., Ste. C (across from Burger King.) 534-3406

Y A N K I E S T R E E T

FLOWERINGSBeautiful flowers, colorful art, delightful lavender products, thoughtful service, custom silkdesigns and fresh flower bouquets.

215 W. Yankie St. • 534-4514

SILVER COOKSKitchen gadgets and gifts for thehome. Products including KaiserBakeware, Good Home Co., Oxo,Totally Bamboo and Microplane.

215 W. Yankie St. • 534-4514

Conner Fine Jewelers

The Workshops of Carneros

Blackwell’s Jewelers

Downtown Silver City,NM

S I L V E R C I T Y S H O P P I N G


http://www.syzygytile.com




THE GROWTH OF SILVER CITY’S ARTSCOMMUNITY IS A RESULT OF THEcultural and natural appeal of the area and aconcerted effort to diversify the regionaleconomy. The establishment of an art market

unique to Silver City is indeed contributing to the economicbase. Regular openings, tours, galas, and other special eventshave dramatically increased local involvement and developedSilver City as an arts destination. The arts play a role in almostevery celebration and there are major festivals dedicatedspecifically to the arts. There is no doubt that art is an integraland key segment of Silver City’s lifestyle.Silver City’s recognition for its cultural depth results from thededication and organizational expertise of numerous localgroups, and the overwhelming volunteer efforts and financialsupport of the entire community. The city is proud of itsachievements and is anxious to share them with its visitors fromaround the world.

THE MUSEUMS OF SILVER CITYSHOWCASE BOTH THE ANCIENT ANDmodern histories of the area. The detailedVictorian 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 amuseum. Displays, photographs, and records depict the growthof the mining and cattle industries, and of the community.

The Western New Mexico University Museum houses theworld’s largest permanent display of ancient Mimbres Indianartifacts. The museum also features a life-size cutaway replica ofa Mimbres pit house to help visitors visualize homes built by thenative inhabitants 800 to 1100 years ago.

Self-guided walking tours offer an in-depth foundationabout the community. The reconstruction of La Capilla Chapel,overlooking the downtown district, resurrects an intriguingchapter of local lore. Even the hundred-year history of the “BigDitch” is a factor in defining the community.

GALLERIES&SHOPPING

HISTORY&MUSEUMS

Harley Davidson Footwear

Lucky Jeans

Miss Sixty Jeans

Kipling Handbags

BB Simon Belts

Earth Creations

Mary Frances Bags

fine fashions etc.Clothing and accessories for the young to

mature woman Petite to Plus Sizes

1775 East Highway 180

WE WINDOW TINT & AUTO DETAIL TOO!

“Voted Grant County’s Small Business of the Year

by the residents of Grant County”

1775 East Highway 180



COMBINE YOUR FASCINATION WITHNATURE’S WINGED POPULATION ANDthe unforgettable scenic grandeur of Silver City’srugged back yard. Over 339 species have beenspotted in the region’s habitats that vary from

riparian lakes, streams and grassy high mesas to the pine, pinionand juniper forests of the Gila. Trails abound and hummingbirdbanding can be experienced in summer months.

Birding areas along the Trail of the Mountain Spirits ScenicByway include Cherry Creek/McMillan Campgrounds, SignalPeak Road, Gila Cliff Dwellings Nat’l. Mon., Lake Roberts, TheNature Conservancy Nature Preserve and Fort Bayard HistoricalDistrict. Branching off from the Byway are Iron Creek and LowerGalinas Campgrounds and Emory Pass on NM152. City ofRocks State Park on NM61 is host to grassland birds.

A number of species find the dense cottonwood trees of SilverCity’s Big Ditch Park attractive, as well as the Gila River/Mogollon Creek confluence northwest of town near Cliff.

SILVER CITY BORDERS THE 3.3MILLION ACRE GILA NATIONALforest and serves as the hub for a diverse andexciting array of area attractions. Driving theTrail of the Mountain Spirits Scenic Byway is

an excellent introduction to the culture and rugged terrain ofthe region. The loop includes the old west gold mining villageof Pinos Altos, the Gila Cliff Dwellings National Monument,Lake Roberts, Bear Canyon Lake, San Lorenzo Mission (in thelush Mimbres Valley), the Santa Rita open pit copper mine, andthe Ft. Bayard National Landmark.

Highway 180 West through Cliff and Glenwood offers BillEvans Lake, the Catwalk National Recreation Trail, and thescenic gold mining ghost town of Mogollon. Highway 180 Eastaccesses the City of Rocks State Park, which will soon bedeveloped as a night skies camping site for stargazing.

Hot mineral baths are available near the cliff dwellings andCity of Rocks.

AREAATTRACTIONS

BIRDING&SIGHTSEEING

505-313-5140 888-217-7962www.timberlandconstruction.com

[email protected] Estate for Your World sm

CENTURY 21Thompson Realty

607 North HudsonSilver City, NM 88061

505-538-0021800-358-0021www.silver-nm.com

http://www.timberlandconstruction.com


http://www.silver-nm.com



GERONIMOMONUMENT

505-538-53731-800-234-0307

505 W. College Silver City, NM 88061

www.smithrealestate.com

Cards • Gifts • HobbiesCrafts • Souvenirs • FurnitureMachines • Office Supplies

GONZALESL AW F I R M

505.388.8009

• Business Law• Criminal Cases• Divorce & Family

R. Nathan GonzalesESQ., P.C.

925 N. Hudson St.Silver City, NM

LAST OCTOBER ABOUT 120 PEOPLEGATHERED AT THE GILA CLIFF Dwellings National Monument Visitor Centerto dedicate a monument to famous famousChiricahua Apache chief Geronimo, who was

born in the area in 1829. The monument was a collaborativeeffort between the Forest Service, the Trail of the MountainSpirits Scenic Byway Committee, the Silver City/Grant CountyChamber of Commerce, and Geronimo’s own great-son, HarlynGeronimo and Harlyn’s wife Karen of Mescalero.

Chief Geronimo had told biographers that he was born nearthe headwaters of the Gila River, which is the area where theNational Monument stands today. Geronimo died inOklahoma in 1909, after unsuccessfully pleading with federalauthorities to be allowed to return to his homeland to die.

Harlyn Geronimo got the idea for the monument whilevisiting the area in the spring of 2004. Volunteers beganbuilding it on September 18 as part of the National PublicLands Day event.




THIS 93-MILE LOOP IS FILLED WITHHISTORY AND SCENIC BEAUTY. TOget 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 toSapillo Creek and Lake Roberts.

Continuing across Continental Divide, the road descendsinto the Mimbres River Valley. The historic church at SanLorenzo was built in the 1800’s.

Continuing west on NM 152, you will come to the mineoverlook near Santa Rita, where you can view one of theworld’s largest open pit copper mines.

Rejoining US 180, you can turn north at Santa Clara tovisit historic Fort Bayard, or continue on a short distanceback to Silver City.

ONE OF THE ATTRACTIONS ALONGTHE TRAIL OF THE MOUNTAINSPIRITS Scenic Byway is the 533-acre GilaCliff Dwellings National Monument. Here

you can see the homes and catch a glimpse into the lives ofNative Americans who lived here between seven and eighthundred years ago. Along with the ancient ruins, themonument features a visitor center and museum.

From Silver City there are two ways to travel to themonument. The first is to go north past Piños Altos on NM15, a winding, mountain forest road. Here, trailers over twentyfeet long must take an alternate route on NM 61/35.

The other route is through the Mimbres Valley north fromNM 152 off US 180 east of town. This route is 25 mileslonger, but easier and takes the same amount of time – abouttwo hours. Call ahead for hours and road conditions;(505)536-9461 or (505)536-9344.

TRAIL OF THEMOUNTAIN SPIRITS

Scenic By-way

1929 Pinos Altos Rd. Silver City, NM • (505) 538-9742Chris ArzateBus: 505.388.4675

Free EstimatesCell: 505.313.6941

303.618.4968

• New Construction

• Additions

• Remodeling

• Restoration

• Concrete

• Masonry

• Landscaping

• Demolition

GILACLIFF DWELLINGS

National Monument


the art of relaxation

Artistic ImpressionsFull Service Salon • Manicures, Pedicures,

Sculptured Nails, Precision Cuts, PermanentMakeup, Tanning, Body Piercing, Airbrush Tattoos.

505-388-97701814 North Silver St. • Haymes Mission Plaza

Artistic ImpressionsJoico Color Specialist

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

505-388-97701814 North Silver St. • Haymes Mission Plaza

Elemental Day Spa /Salon ExperienceRedefine yourself with the help of talented

professionals and a service menu offering thebest care for your hair, skin and body.

505-534-1811406 N. Black Street • Silver City, NM

Hair ClassicColors, Highlights, Airbrush Tanning,

Sculpture & Designer Nails, Pedicures, Perms,Graham Webb ProductsWalk-Ins Welcomed

505-538-5559202 E 11th Street • Silver City, NM

Broadway BoutiqueCustom Floral Arrangements

Home Decor • Fine Gifts • Tanning SalonCandles • Bath and Body Products

505-534-1114116 North Bullard • Silver City, NM

Eva’s HairstylesYour Family Hair Care Center.

Owner:Eva Bustillos.

505-388-2741313 1⁄2 East 13th Street • Silver City, NM

Datura Therapeutic Day SpaCheri Crane, Esthetician, Manicurist/Pedicurist,

Reflexologist • Individualized AttentionTrue Relaxation

505-534-0033352 W. 12th St. • Silver City, N.M.

Treat Yourself

Ciénega Spa & SalonFull Service Salon • Microdermabrasion

Acupuncture • Oriental MedicineManicures • Facials • Massage

505-534-1600101 N. Cooper St. • Silver City, NM

SALONS&spasSALONSspasilver City remains true to its long

history as a “health destination.”Today visitors and residents alike can

nurture body and spirit with more thanagreeable climate and intoxicating vistas,

because there are three spas to choose fromin or near the historic downtown.

For those wanting an overnight stay, Cienega Spa,Salon and Gallery, located in a spacious historichome at 101 N. Cooper, offers two furnished suites.Whether you spend the night or an hour, this saloncovers everything from hair, nails and waxing tomassage, facials, body treatments, orientalmedicine 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 DaturaTherapeutic 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 byElemental Day Spa Salon at 406 N. Black St. Thisspa is owned by Mari King and Laurie Larson, andalso offers the full range of spa /salon services.

King says, “Our philosophy is to provide the basic elements for people to have a healthy andbeautiful life.”

Walking into any of these spas offers instanttranquility, with soft colors and relaxing music. Allthree spas offer packages, gift certificates, productsto pamper yourself, and the promise of wonderfulself-indulgence for both men and women.

SILVER CITY GETS IN SHAPE!

f

Salons and Spas

BY ROCIO RUEDA



Shear ReflectionsSpecializing in cuts, perms, color, nails,

facials, manicure & pedicure. Merle Normancosmetic, hair & beauty supplies.

505-538-58601874 Hwy 180 E • Silver City, NM

Hair CreationsFull Service • Cuts, Perms, Color, Nails.

Joico • Quality Hair ProductsTues-Sat 9-5 • Earlier/Later by Appointment.

505-537-6225702 N. Central Avenue • Bayard, NM

Haircuts & MoreStylists/Owners

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

505-534-97151951 Delk Rd • Behind Baca’s Funeral Home • Silver City

Off BroadwayPermanent Makeup,Nails • Pedicures

Airbrush and Tanning.

505-388-12141330 N. Grant • Silver City, NM

Matiz SalonCuts, Color, Highlighting, Foils, Perms, Waxing,

Pedicures, Manicures, Gels and Acrylics. Hair and Body Care Products.

505-534-92213130C Hwy 180 East • Silver City, NM

Lucy’s TechniquesColor, Highlights, Nails, Nail Art,

Pedicures, Waxing, Piercing and PermsLucy, Gina, Becky and Genevieve

505-538-34363030 Pinos Altos Rd • Silver City, NM

Mirror MirageFamily Oriented Full Service Salon • Perms, Cuts,

Colors, Nails, Wax, Manicures and Pedicures.Owner Charlotte Benavidez

505-388-5188857 Silver Height Blvd. • Silver City, NM

BeforeAfter

Salons and Spas

Smart StylesNo Appointments Necessary.

Full service salon. Mon-Sat 9-7 Sun 11-6. Paul Mitchell, Tigi and Biolage products available.

505-534-97462501 E US Hwy 180 • Walmart Supercenter

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 offeather-light powders for the eyes, cheeks and face.This 100% mineral makeup is so pure it’s actually good for your complexion.

Hair Classic

Graham Webb™ Classic Line exclusively at Hair Classic

Try the Graham Webb™“Vivid Color” ColorLocking Line to hold yoursummer highlights. Theline includes hairspray,conditioners and a varietyof styling products.

Off Broadway

Permanent Makeup

Intradermal Pigmentation is a beautiful investment inyourself. This safe, medicallyproven technique is used for a variety of cosmeticenhancements includingpermanent eyebrows, eye-liner, lip liner, lip color, hairlineenhancement and scarcamouflage.

Shear Reflections

LUXIVA® Nighttime Recovery Cream by Merle Norman

Advanced time-releasedhydrating formulareplenishes lost moisture.With regular use, skinappears less fatigued andstressed for a morerevitalized, improvedtexture. Instantlyincreases moisture level by50%. Skin retains 87%moisture after six hours.Increases skin firmnessand elasticity by 48% afterfour weeks.

product review




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

#1 Combination ~ Chile Relleno, Taco, Enchilada & Tamale $7.00#2 Red Chile Combo ~ Chile Con Carne, Enchilada & Tamale $7.00#3 Green Chile Combo ~ Chile Verde, Enchilada & Relleno $7.00#4 Combination ~ Chile Relleno, Taco & Enchilada $6.50#5 Combination ~ Taco & Enchilada $6.00#6 Combination ~ Taco & Relleno $6.00

Tac os de Carn e As ad a & Pollo As ado$6.25

Chimichanga Plate sREGULAR ~ $6.50 • ENCHILADA STYLE ~ $7.00

Gordita Plat e sREGULAR ~ $6.50 • ENCHILADA STYLE ~ $7.00

Flaut a Plat e sREGULAR ~ $6.00 • ENCHILADA STYLE ~ $6.75

Tac o Plat e sREGULAR ~ $6.00 • SOFT TACO ~ $6.25

Enchilada PlatesCHEESE ~ $6.00

GROUND BEEF, CHICKEN OR ROAST BEEF ~ $6.25

Burritos1 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 FavoritesNACHOS (with or without Jalapenos) ~ $4.25

TACO NACHOS ~ $6.00 • CHILI CHEESE FRIES ~ $3.75

Call or Come by for our Full Menu!

201 W. College Ave.505.3 8 8.86 87

SENIOR & STUDENT DISCOUNTS

Cheese Only (extra cheese) 4.99 7.45 8.95Cheese and 1 Topping 5.69 7.99 9.99Cheese and 2 Toppings 6.34 8.85 11.24 Cheese and 3 Toppings 6.99 9.70 12.49Combo - cheese, salami, pepperoni, 7.65 10.55 12.99

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

Super Combo 9.45 12.25 15.05Tropical - canadian bacon 6.99 9.70 12.49

and pineappleVegetarian - olive, mushroom, 7.65 10.55 12.99

onions, tomatoes, bell peppers, and lots of cheese

Mexican - beef, fresh tomatoes, 8.65 11.99 14.90lettuce, cheese, green chili, onions, and special sauce

Swiss - salami, pepperoni, sausage, 8.75 11.55 13.99onions, swiss cheese

Extra Toppings 65¢ 85¢ 1.25

Other Toppings Available on Request

9”Small

12”Medium

16”Family

AppetizersSalad Bar (one trip) 2.50Breadsticks 3.25Hot Wings 5.99

Spaghetti 5.99

Sandwiches 4.99Olde Time MeatballHam & CheesePizza Sandwich (open face) (2 toppings your choice)Sub Sandwhich (3 meats)

Turkey Sub

1602 Silver Heights Blvd.505.534.2500

• Pepperoni • Canadian Bacon • Onions

• Salami • Mushrooms • Bell Peppers

• Sausage • Olives • Tomatoes

• Beef • Jalapeno • Green Chili

• Ham • Anchovies • Pineapple

Coming in May “Roasted Chicken”

KEN’S

~(*LM N jl

mo

OLD FASHIONED PIZZA PIE

KEN’S

~*LM N j

l

mo

OLD FASHIONED PIZZA PIE

1602 Silver Heights Blvd.505.534.2500

(

Dine In or Carry Out

- Pizza- Sandwiches

- Spaghetti- Appetizers

- Salad Bar and More!



Please contact us for our Full Menu.

Available for all occasions. Caterings on or off premises.

1000 College Avenue505.538.6111 • 505.538.6114

ttttttttttttttc c

Chicken MarsalaChicken Breast lightly seasoned, sauteed in Mushrooms

and Fresh Garlic with Marsala Wine Sauce.$12.95

Fettuccine Alfredo with ChickenA Breast of Chicken on a bed of Fettuccini

with Alfredo Sauce & Fresh Vegetables.$12.50

BBQ BrisketTender Slices Served with Our Own Recipe of Spicy Barbeque Sauce.

$12.75

Steak TampiquenaRib Eye Steak with Mozzarella Cheese covered with Green Chili Sauce.

$14.25

Flank SteakGrilled to Perfection with Bearnaise Sauce.

$13.95

Prime RibEight Ounces of Tender Beef Roasted to perfection with a hint of Rosemary.

$ Market Price.

Three PepperloinPork Strip Loin served with a delightful Three Pepper Crust,

highlighted with a Wild Mushroom Demi Glacce & served with New Potatoes.$15.95

Shrimp ScampiShrimp 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.

´

´

Mexican Plates• Combination Plate • Relleno Plate• Chunky Enchilada Plate • Cheese Enchilada Plate• Red or Green Chili Plate • Red or Green Chili Bowl• Taco Plates (3 choices of meat) • Gordita Plate• Flauta Plate • Chunky Burrito Plate• Big Tostada • Meat or Chicken Enchilada

Priced from $5.25 - $7.50 per plate.

House Specialties

Albondiga Soup - Bowl $3.25Tacos de Carne Picada (3) $4.50Carne Ensevollada Plate $6.50Tacos Desevardas (3) $5.00Chili Con Carne (Pork Red) $4.75

BurritosMeat $2.50Bean $2.25Combination $2.75Chicken $2.50Roast Beef $2.75Red Chunky $3.00Green Chunky $3.00

Breakfast BurritosChorizo & EggHam & CheeseSausage & EggBacon & Egg

$2.75 ea.

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

American PlatesHamburger $3.25Double Meat Hamburger $4.25Cheeseburger $3.50Double Meat Cheeseburger $4.50

Served with French Fries or ChipsB.L.T. $3.25Fish Sandwich $3.00Chicken Fried Steak w/Brown Gravy $6.25Fried Shrimp $6.25Pork Chops (2) $6.25Steak (6 oz.) $7.55

Mon - Sat 6:30 am to 8:00 pm • Sunday 7:00 am to 7:00 pm10% Senior Discount

503 HUDSON STREET

505.388.4600

MenudoServed every Saturday and Sunday

Quart $4.50 • Pint $3.00 (Quarts and Pints to go only) • Bowl $3.00

GERONIMO’SM E X I C A NRESTAURANT

Simple Gathering? Elegant Affair? Sodexho delivers the finestlevel of service and exquisitely prepared cuisine, custom designedfor your special occasion at prices to fit your budget.

Our experienced professionals will work with youto create an event memorable for all who attend.

Call us to plan your next special event.!

❂ ❂M & A Bayard Cafe

M & A Bayard Cafe

1101 N. CentralBayard, NM

505.537.2251


505.537.2251

Open 5 Days a Week5:30 am - 7:30 pm?

Closed Saturday & Sunday10% Senior Citizen Discount


505.537.2251



Grilled Salmon$9.95

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.

Chocolate Sundae ~ $2.95 Ice Cream (per scoop) ~ $1.25

Cake ~ $2.95 Pie ~ $2.95

Ask your server for Dessert Specials of the day.

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

Herb Chicken Breast (2)$9.95

Pork Chops (2)$12.95

Veggie Plate$8.95

10 oz. Ribeye Steak$15.95

Catfish (2 pieces)$9.95

Fried Shrimp$8.95

~ DINNER ~

~ DESSERTS ~

~ GERMAN FOOD SPECIALTIES ~SATURDAY - 11:00 AM ~ CLOSING

684 Hwy. 35, Lake Roberts

505.536.9459

B R E A K F A S T • L U N C H • D I N N E R

• Birding • Fishing • Hiking Forest Trails • Indian Ruins • GhostTowns • Hot Springs • Gila Cliff Dwellings

6 8 4 H w y . 3 5 ,

L a k e R o b e r t s

5 0 5 . 5 3 6 . 9 4 5 9 www. s p i r i tc a n y o n . c o m

MEXICAN FOOD

MenudoServed every Saturday & Sunday

Quart ~ $4.50 Pint ~ $3.00 Bowl ~ $3.00

El Rincon SpecialtiesOxtail Soup $7.00Albondiga Soup $5.00Tacos de Carne Picada (3) $5.75Carne Ensevollada Plate $6.50Tacos Desevrada (3) $5.00Chile Con Carne (Pork) Bowl ~ $4.75 Plate~$5.50Fajitas (Chicken, Beef) $6.80Taco Salad $5.50

Student MenuStudent Plate (rice, beans and drink included)

Rolled Tacos (2) with nacho cheese $4.75Chile Cheese Fries (large only) $3.75Taco Plate (3) (beef only) $5.00Cheese 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 pmSunday ~ 8am to 6pm • Buffet ~ Sunday 9am to 1pm

3110 N. Silver StreetSilver City, NM

505.388.2715


www.spiritcanyon.com


RESTAURANT

Lunc

h & Dinner CateringDiane’s

y z

W|tÇxËáRESTAURANT

TÑÑxà|éxÜá 9 ftÄtwáKale Salad

Wilted kale, tossed in raspberry vinaigrette, topped with proscuitto and feta cheese.

Steamed MusselsNew Zealand Blue Lip mussels steamed in a garlic saffron broth

served over a shallot and herb crouton.

Crab Cakes3 mini crab cakes pan fried and served with Asian coleslaw

and a tomato ginger jam.

XÇàÜxxáFilet Mignon

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 Chicken7 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.

HalibutFresh grilled Alaskan Halibut served with roasted Red Pepper and Pinenut

Risotto, fresh spinach salad with avocado, ruby red grapefruit and Poppyseed vinaigrette.

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

Mildred Pierce Chocolate CakeStrawberry Champagne Zabaglione

y z

Lunch ~ Tuesday through Sunday: 11 am to 2 pmBrunch ~ Saturday & Sunday: 9 am to 2 pm

Dinner ~ Tuesday through Saturday: 5:30 pm to 9 pm

510 N. BullardSilver City, NM

505.538.8722

BBQ Plates• One Meat • Two Meats

• Three MeatsAll plates served with twosides or an Earp potato, Texas toast, pickles and onions.

Meats Brisket • Chopped • Pork Loin

Ham • Sausage • Chicken

Baked PotatoesInspired 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.

11AM - 8PM117 W. Market

(corner of Market and Texas St.)

505.534.4499

Ya’ll can dine in or take out

sALAD BARFull /with Soup

Sides• Ranch Style Beans • Baked Beans• Corn • Potato Salad• Coleslaw • Macaroni Salad• Vegetable of the day

Serving Beer and Wine

Chinese PalaceRestaurant

Serving Beer and WineHwy. 180 East (next to Super 8)


538-9300



Vicki’s EaterySandwiches

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: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

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 3:30Dinner on Friday and Saturday 5pm to 8pm

388.5430107 Yankie St. @ Texas St.Downtown Silver CIty, NM

AppetizersDolmades from Greece

Naan (Indian Bread) with ChutneyInternational Cheese Assortment

Soup CourseGreen Chile Potato Soup

Gazpacho from SpainBar Harbor Lobster Bisque from Maine

The Main DishPad Thai from Thailand

Paneer with Saffron Rice from IndiaGreek Sesame Pizza

Gnocchi with Marinara from Italy

Sweet StuffJamaica Rum Cake with Banana Caramel Sauce

Biscotti and Cappuccino

International DrinksIced Coffee from ThailandPG 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, NM534-0337

[email protected]

(505) 388-2060103 S. Bullard St. • Silver City, N.M. 88061

-Steaks and Seafood- Dine-In Or Carry Out

— Children’s Menu




C COPPER RESTCOUNT RY CLUB2212222222222222122

2212222122222222222222212222122

Appe ti zersOyster Rockefeller - $8.95

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

Crab Stuffed Mushrooms - $8.95Tender mushrooms, topped with seasoned crab and baked to a delicate brown.

Shrimp Cocktail - $9.954 poached and chilled shrimp, accompanied by cocktail sauce and lemon wedges.

On The Lighter SideMonterey Chicken Salad - $10.95

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

Caeser Salad (Dinner Size) - $9.95

PoultryJalapeno Chicken - $14.95

Lemon Chicken - $14.95

SeafoodScallops 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 - 16.95Four prawns, grilled or golden fried (add extra $2.00 each)

Coconut Shrimp - $17.95With orange marmalade sauce.

Trout Mescalero - $17.95Fresh trout, dressed in blue corn flour, cooked to a gentle crispness.

Served with Pinons.

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.

7 2 0 Fairwa y Drive .Silver City ,N M Tue -Thu 11am- 2pm • 5:30-8:30pm Fri - Sat 11am- 2pm • 5:30-9:30pm

5 0 5 . 5 3 8 . 2 7 1 2“Membership has it’s Advantages”

MeatsPork Tenderloin with peach jalapeno 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

(Friday and Saturday Only)

Porterhouse Steak (16 oz.) - $21.95

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

Silver FairwaysPO. Box 5042 • Silver City, NM 88061 • 505.538.5041

Silver Fairways

Wat

erco

lor b

y Lin

da W

arna

ck

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.

Drive-thru conveniencewith coffee house quality.

1530 N. Hudson • Silver City, NM • 505.388.2027Mon.-Fri. 6am to 5pm • Sat. 7am to 2pm

Absolutely the best

Corner Location

in Silver City’s Historic

Downtown District.

Books & Office SuppliesBooks & Office Supplies

Monday - Friday 9am to 6pm • Saturday - 10am to 5pmNEW! Children’s Storytime

Saturdays @ 2pm

117 E. College Ave., Silver City, NM • 88061505.388.3475

(Correspondence: P.O. Box 1800)

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

505.538.2239

4 IN TOWN 4Free Wireless Broadband Internet

4 Large Shade Trees 4 Secure LightedPark 4 Hot Showers & Laundry4 48 Large Sites (30’x35’ avg.)


MH

ESSIAH’S

EALTH

VitaminsSupplements

SmoothiesLunch Counter@

@

@@

Your Complete Health Store

303 E. 13th Street

505.538.9006

MESSIAH’S

S HO

P P E

S HO

P P E

EALTHH

303 E. 13th Street

505.538.9006

SILVER CITY AT YOUR SERVICE CHRYSSA’S CATERING

BAR-B-Q DINNERMouthwatering 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

THREE MEAT COMBO

$10.95

BOX LUNCH~ Tuna Salad ~ Chicken Salad~ BBQ Brisket or Pulled Pork on a ~ Bun or Croissant

With Choice of:~ Potato Salad ~ Cole Slaw~ Pasta Salad ~ Fruit Salad~ Fresh Baked Cookie

$6.50

Call in your order at ~ 50 5.534.010 5

Fax in your order to ~ 50 5.534.10 3 2

SALADS~ Chef Salad ~ Chicken Fajita Salad~ Taco Salad

$5.50

~ Fresh Tossed Mixed Greens $4.00

We Have Deliciou sDesserts

From Backyard Bar-B-Q’s to Gourmet Dinners

GIVE US A CALL TO CATER ANY EVENT

7 DAYS A WEEK .

We al s o s el l in b ul k .Some items may require a day’s

notice and prices may vary with th e mark e t .

1419 LittleWalnutRoad

505.388.5485411 W. Broadway

Silver City, NM 88061www.InnonBroadwayweb.com

Bed & Breakfast in HistoricDowntown Silver City

Enjoy a stay in our spacious guestrooms, each with a private bath.

•PERSONAL

•PARTNERSHIP

•CORPORATE TAXES

•PERSONAL FINANCIALPLANNING

ALL TYPES OF GENERALACCOUNTING

909 N. HUDSON •SILVER CITY

505.388.1951

ALL TYPES OF GENERALACCOUNTING

909 N. HUDSON •SILVER CITY

505.388.1951•PERSONAL

•PARTNERSHIP

•CORPORATE TAXES

•PERSONAL FINANCIALPLANNING

1008 Pope St. • Silver City

505.388.80711008 Pope St. • Silver City

505.388.8071

Patio Coverings

Solar Screens

Custom Blinds

Security Doors

Screen Rooms

Patio & Screen Doors

CERTIFIED PUBLIC ACCOUNTANTS

Personal • Corporate • Small BusinessEstablished Since 1979

1311 N. Grant StreetSilver City, NM

505.388.1777 -

[email protected]

WINDOWSETC.

WINDOWSETC.

Dealer for:

ANDERSEN

JELD-WEN

KRAFTMAID

505-534-41101902 Swan St.

Sales & Professional Installations

In-House Financing with Approved CreditFamily Owned and Operated

111 W. College Ave. • Silver City505-538-9492

Ceramic Tiles

Wood Flooring

Vinyl Flooring

National Brand

Carpeting

FREEEstimates!

Lic. # 82928 - Insured

FREEEstimates!

Lic. # 82928 - Insured

111 W. College Ave. • Silver City505-538-9492

2815 Pinos Altos Road P.O. Box 656

Silver City, NM 88062538-2611 • 538-2973 Licence # 18637


http://www.InnonBroadwayweb.com



OUTLAWFudge nut brownie with luscious rich hot fudge drizzled on top andthen 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

Summer’sBESTDesserts

Presented by Silver City dining establishments

Around the town goodthings

abound.

41


CRÈME BRULEEChef Lee Benge’s baked crème desert with

caramelized brown sugar on topCOPPER CREST COUNTRY CLUB720 FAIRWAY DR. • 538-2712

CHOCOLATE CREAM PIEArea renown delicious home baked pie.

SPIRIT CANYON LODGE684 HWY. 35, LAKE ROBERTS • 505-536-9459

HOMEMADE CHERRY PIE WITH VANILLA ICE CRÈMEThe “Never Fail Pie Crust” recipe calls for vinegar

and everyone loves it’s flakiness.CHRYSSA’S CATERING

1419 LITTLE WALNUT ROAD AT HWY. 180534-0105

They’re rich and sweet, these


FRENCH BRIE CHEESECAKEBaked in the French style, this cheesecake moves a

classy sweet to a new level of elegance. Ingredients forare available at The Curious Kumquat along with more

than 150 confections and from around the world THE CURIOUS KUMQUAT

614 NORTH BULLARD534-0337

CHOCOLATE RASPBERRYDELIGHT TORTE

A decadent blend of darkchocolate and fresh

raspberries with atouch of raspberryliquor, all covered

with a BelgianChocolateGanache.

created in ourKitchen by chef

Gilbert McDonald.

VICKI’S EATERY107 W. YANKIE ST.

505-388-5430

special trea

ts.So

have

atas

te, no time tow

aste!FRIED ICE CREAM

A scoop of vanilla ice creamrolled in crispy corn flakes

and quick-fried. Topped withhoney, whipped cream and

a cherry.

GERONIMO’S MEXICAN RESTAURANT503 HUDSON STREET

388-4600



Chicken:Cook two chicken breastsin water. Allow to cooland shred by hand toeliminate fat and cartilage.Save the cooking liquid.

Sauce:8 tomatillos1 10-ounce can cream of

mushroom soup1 clove of garlic1 thin slice of onion2 tablespoons oil2 teaspoons salt and

pepper to taste

1. Simmer the tomatillosin water until their colorchanges to yellow. Coolthem in the cooking liquidsaved from the chicken. 2. Place cooked tomatil-los, garlic, onion andmushroom soup inblender. Blend coarsely.3. Pour oil in a frying pan.Add sauce, salt; pepper

lightly. Stir sauce brieflywhile cooking. Simmerand let cool.

Enchiladas:The shredded cookedchicken and the tomatillosauce plus:

12 thick corn tortillasAbout 1⁄2 cup oil1⁄2 lb. chopped green

chiles, medium hot1⁄2 lb. Monterrey Jack

cheese, shredded1 small container sour

creamAbout 1⁄2 cup buttermilk

or milk

1. Pour oil 3⁄4-inch deep ina pan and heat until hot.Dip each tortilla in oil tofry for about 8 seconds.Drain on paper.2. Place 2 tablespoons ofthe shredded chicken incenterfold of each tortillaand add 1 tablespoon

each of sauce, shreddedcheese and choppedchile. Roll and placeseam down in a bakingdish. When all tortillas are filled, poursauce over each roll andsprinkle with shreddedcheese.3. Cover the baking dishwith foil and cut 3 or 4vents in the foil. Place in350° oven and bake for15-20 minutes.4. Put the sour cream in abowl. Stir in enoughbuttermilk to form aheavy, creamy mixture.5.Remove the enchiladasfrom the oven, baste withsauce and lay a strip ofthe sour cream mixtureatop each enchilada.6. Serve on bed of sopade arroz (Mexican friedrice) with a mound ofguacamole on the side.Provecho! Serves 6.

perfectsummer

recipes

Green Chile Chicken Enchiladas with Tomatillo SauceLuis Pérez


People with diabetes areordinary people whose bodies areunable to the control their levelsof blood sugar, also called bloodglucose. While diabetics must becareful what they eat, they neednot lead deprived lifestyles. It’sall a matter of balance.

For the sake of meal planning,food can be divided into twogroups – Carbohydrates andManagers. Carbohydrates suchas grains, starches, fruits anddairy products are easily turnedinto sugar by the body. Managerssuch as protein, vegetables andsmall amounts of fat regulate andcontrol blood glucose.

Everyone needs carbohydratesas part of their diet. The key tomanaging blood glucose islearning to balance each servingof carbohydrates with a serving ofprotein or vegetables. Forexample, a slice of cherry pie isactually three servings ofcarbohydrates: the top crust, thefilling and the bottom crust. Itcan be balanced with, say, oneserving each of baked chicken,broccoli and salad with dressing.

An active lifestyle helps.Exercise approved by a healthcare professional can be used to“manage” one carbohydrateserving per meal. In addition,diabetics can often help controlblood glucose by losing weight.

Our thanks to Chris Jepson, RN, RD andLorri Kelley, RN

A MATTER OFBalance

MEAL PLANNING FOR DIABETICS

BY BRETT FERNEAU

AT 5900 FEET, SILVER CITY HASTHE PERFECT ALTITUDE TOmaintain 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!

HIGHALTITUDEBaking

Tips!BY BRETT FERNEAU

Pot Roast:1 beef chuck roast,

4 lbs., thick cut1 tablespoon olive oil5 slices bacon cut into

one-inch pieces6 tablespoons flour2 cups diced carrots2 cups diced celery2 cups diced onions2 tablespoons minced

garlic 21⁄2 cups dry red wine2 cups chopped tomatoes6 thyme sprigs1⁄4 teaspoon thyme31⁄2 cups chicken brothSalt and pepper to taste

You will need a large,heavy roasting pan with alid. I use a Dutch oven fora roaster.

1. Dust beef with flour,then season with salt andpepper.2. In the roasting pan, heatthe oil and fry the baconuntil crisp. Remove baconand set aside.3. Place the beef in the hotfat and oil and brown wellon all sides. Remove beefand set aside.4. At medium heat, addthe garlic, onions, carrots,celery and bacon to the oiland fat. Sauté for aboutthree minutes, stirringoften.5. Deglaze the pan withthe wine and reduce theliquid by simmering forabout ten minutes.6. Add the tomatoes,

chicken broth and thyme.7. Place the beef back inthe roaster with the otheringredients. Cover tightlyand simmer in oven at275° for approximatelythree hours.8. Transfer the meat to acutting board. Remove anyexcess fat and cover tokeep warm. At this point, itis optional to strain thevegetables out of thebraising liquid. I like toleave them in.

Horseradish MashedPotatoes:2 lbs. Yukon Gold™

potatoes, peeled andsliced thin.

11⁄2 cups whipping cream2 tablespoons prepared

horseradish5 tablespoons butterSalt and pepper to taste

1. Put a pot of water onthe stove. Salt the waterand bring to a boil. Addpotatoes and cook untilvery tender.2. Drain potatoes in acolander and let the steamevaporate. This keeps thepotatoes from becomingwatery.3. Heat the cream andbutter together, beingcareful not to boil.4. Mash the potatoes.Add the cream mixture,horseradish and salt andpepper to taste.5. Whip potatoes untilfluffy.

Vegetables:15 baby carrots1 lb. fresh green beansAdd the carrots and greenbeans to salted, boilingwater. Blanch about eightminutes until tender. Donot overcook.

To serve:1. Spoon mashed potatoesonto the centers ofwarmed dinner plates,placing sliced beef upagainst the side of themashed potatoes.2. Arrange the greenbeans and carrots aroundthe beef and potatoes.3. Spoon braising liquidover and around the beefand vegetables.4. Put extra braising liquidin a gravy boat with ladleand put on the table topass around.

Gege’s tips:• Yukon Gold™ potatoesare the best because oftheir buttery flavor.• This roast makes a greathome-style dinner and canbe dressed up for a dinnerparty.• When hosting a dinnerparty, stay away fromthose casserole dishes.They’re delicious, but menlove to cut meat.• Serve this dish withplenty of rolls, biscuits orpopovers. The cowboysliked to dip popovers inthe braising liquid. Theysaid, “It sure makes somefine soppin’s.”

Virginia “Gege” Pinkerton’s Braised Pot Roastwith Horseradish Mashed PotatoesJay Pinkerton




This year, four hardworking studentsfrom Cobre High School in Bayard won topculinary honors in statewide competitionand went on to compete nationally. CarlaCox, Damian Evans, Frederick Flores andCaesar Villanueva were given a two-burnerstove and one hour to prepare a threecourse meal: an appetizer, entrée and adessert. The recipes for the entrée anddessert were the students’ own creations.

The event was the ProStartInvitational, hosted by the NationalRestaurant Association EducationalFoundation. The competition developed asa result of ProStart culinary classes at highschools like Cobre, and is designed tohone the skills of young people who aspireto careers in the food industry. ManyCobre students worked together to helpraise money for the team’s expenses,operating their own catering business.

Their proud teacher and team coach isAlexandra “Sandy” Correa. “Americansare born competitors,” Sandy told us. “Thegreat thing about the ProStart Invitational isthat it gives students another venue forcompetition besides athletics.”

This was the last year for the currentculinary team lineup. This fall, Frederickand Caesar will attend Scottsdale CulinaryInstitute in Arizona and Carla is enrolled atWNMU. Damian will be returning to Cobreas a senior, and Sandy assured us he’salready making plans for next year’scompetition.

COBRE HIGH

CulinaryTEAM Born and raised in Texas,

this recipe is the onlyway I knew this cakecould be prepared – untilI moved to California andwas horrified at the littlecakes with frozen orsliced UNSWEETENEDstrawberries smotheredwith whipped cream – Igagged! So, for youwho would like to trythis delicious version,here it is. Follow theinstructions step bystep, and you can’t go wrong.

Sauce:1⁄2 cup Argo™ cornstarch1 cup sugar1⁄2 teaspoon salt5 cups half-and-half, or

whole milk if youprefer

12 beaten egg yolks –you do not need thewhites

4 Tablespoons butter –not margarine!

2 teaspoons vanilla

1. In a pot, combine the cornstarch, sugarand salt.2. Add 2 cups half-and-half, and blend themixture until smooth.3. Add the remaining 3 cups of half-and-halfand the egg yolks.4. Stir constantly overlow to medium heat untilboiling. Lower the heatand cook one minutelonger. The sauceshould be thick enoughto pour with a spoon, butshould not be as thick as

pie filling. If it’s toothick, you may need toadd more half-and-half.5. Add the butter andvanilla. If there are anylumps in the sauce, usea hand beater or electrichand mixer to breakthem up. The sauceshould have a smooth,velvety texture.6. The cooling process isvery important. Putenough water in the sinkto safely place the hotpot. Add ice cubes tothe water to chill it. Setthe pot in the cold waterand stir the sauce until ithas cooled. This willrelease the steam andprevent the puddingfrom becoming watery.Cover the cooled sauceand place in therefrigerator to chill untilready to serve.

Strawberries:4 pints fresh

strawberries washedand sliced. Keep afew of the prettierones for garnish.

2 cups sugar

Cover the sliced berrieswith sugar and stir alittle. Dip the wholeberries into some sugarand place on top of thesliced ones. Cover thebowl and chill in therefrigerator until ready toserve.

Cake:You can use a slicedpound cake, or the

individual dessert cakesfrom the grocery, or:Double the Velvet CrumbCake recipe on the backof the Bisquick™ box fortwo layers. Bake asdirected. I use 9" darkround cake pans.

To assemble:1. Place the bottom layerof cake on a largeplatter. Spoon some ofthe juice from theberries over this layerand a couple oftablespoons of thesliced berries. Spoonabout a cup of the sauceover the berries.2. Put the top layer on,repeating the process.You may want to spoona bit more sauce overthis top layer for it to rundown the sides of thecake and spill into theplatter around the cake.3. Garnish with thewhole berries.

To serve:Place a slice approxima-tely a one inch thick intoa bowl, spoon onstrawberry juice, aspoon full of the slicedberries, and a couple ofheaping tablespoons ofthe sauce, then top itwith another spoon fullof the sliced berries.Cake should be stored in the refrigerator andshould be tightlycovered with a cakecover or plastic wrap,that is, if there is any left to store!

Strawberry Shortcake – Texas StylePauline Browning

photo

by A

lexan

dra “S

andy

” Corr

ea

Bunuelos:1 cup all-purpose flour1 teaspoon baking powder1⁄2 teaspoon salt1 teaspoon sugar1 tablespoon shortening1⁄4 cup water

1. Combine the flour, baking powder andsalt. Work in the shortening.2. Add the water and mix until the doughstays together. Knead dough on a cuttingboard until smooth.3. Roll dough into a circle approximately4 inches in diameter and 1⁄8 inch thick. Cutthe dough circle in half and shape the halvesinto cones.4. Deep-fry the cones in hot oil, gentlysplashing oil over the tops of the dough tohelp the rising process. Drain the cones onpaper towels.

Filling:11⁄2 cups whipping cream1 cup sugar1⁄8 teaspoon almond extract1 teaspoon lime juice1⁄4 cup diced pineapplelime zest

1. Pour the whipping cream into a chilledmetal bowl.2. Rapidly whip the cream whileincorporating air with a wire whisk.3. Add the sugar a tablespoon at a timewhile whipping until mixture is fluffy and adull color.4. Add the almond extract, whippingcontinuously.5. Add the lime zest and juice, and whipthoroughly.6. Add the pineapple and whip mixtureagain.

Salsa:3 or 4 minced strawberries1 diced kiwi1⁄2 cup diced mandarin oranges1⁄2 cup diced pineapple1 seeded and finely minced jalapeño1⁄4 cup minced bell pepper1 teaspoon lime juiceSugar to taste

Combine ingredients, toss and add sugar to taste.

Assembly: Fill the cones with filling, arrangeon plates and garnish with fruit salsa.

Serves two.

COBRE HIGHCULINARY TEAMWINNING RECIPES

Sautéed Shrimp with Orange-Chipotle Honey Mustard SauceLinda Kay Jones

Sauce:1 6-ounce can frozen

orange juiceconcentrate, thawed

2 to 3 tablespoonschipotle chiles andjuice from a 7 -ouncecan of Chipotle Chilesin Adobo Sauce

2 tablespoons honey2 tablespoons Dijon

mustard1 teaspoon minced

garlic1⁄3 cup coarsely chopped

fresh cilantro, packed2 tablespoons fresh

lime juice1⁄2 teaspoon salt to taste

2 to 3 tablespoonsvegetable oil

Place all ingredients in ablender and puree untilsmooth. Yields 11⁄2 cupsof sauce.

Shrimp:2 to 3 tablespoonsvegetable oil2 pounds – 32 to 36 –shrimp, peeled and de-veined.

1. Heat the oil in a largeheavy skillet overmedium high. Add one-quarter of the shrimp

and sauté until cookedjust through, about twoto three minutes.Continue with the nextquarter, and so on, untilall the shrimp havebeen cooked.2. Place the cookedshrimp in a large bowland pour the sauce over them.3. Toss to combine welland serve warm.

Serves six.

Recipe courtesy of theSanta Fe School ofCooking.

Chile con Queso (Two Recipes)Leah Gray Jones

1 onion, finely chopped– optional

1 can chicken gumbosoup

1 large box Velveeta™cheese, cubed

Well-drained choppedgreen chile to taste

About 1 tablespoon oil

1. Sauté the onion witha little oil in a largeskillet, preferably onewith a tight fitting lid.Do not brown.2. Add the canned soupand green chile.3. Add the Velveeta™.4. Turn heat to low and

place lid on skillet untilcheese melts. Stir avery few times.

Serve with fresh hottortilla chips. Serves 10as an appetizer

The second is BeverlyGray’s recipe. It is veryeasy done in amicrowave.

1 large box Velveeta™cheese, cubed

1 cup or more sourcream

Well-drained choppedor chunked greenchile to taste

1. Place cubed cheesein a bowl and add thechopped green chile.Sometimes Beverlyuses large chunks.2. Heat in microwave.3. When cheese isalmost melted stir in acup or more of sourcream. Do not mixcompletely; leavestreaks of whitethroughout.

This recipe is best withvery hot chile. Servewith fresh tortilla chips.Serves 10 as anappetizer.


Créme Bunuelos with Fruit SalsaOriginal recipe by Carla Cox, D.J. Evans,Frederick Flores and Caesar Villanueva

Leah Gray Jones (left) and Wendy Peralta



Carne Asada with Salsa Fresca and Guacamole SupremePauline BrowningI would love to take creditfor this recipe – all I canclaim credit for is saving abook of recipes garneredfrom the great Recipes ofSan Diego, which waspublished about 1972. Ikeep it in a sandwichbaggie in order for all thepages to remain intact.This dish is absolutelyawesome! I discovered itat Tom Ham’s Lighthouse inSan Diego back in the 70’s– went back to San Diegofor a visit about 6 yearsago, made a beeline forTom Ham’s – I wasastonished when theyinformed me they nolonger serve this fabulousdish because “it’s toomuch trouble.” So Iwalked out and went toanother of my old haunts.No, not happy with thatone, either!

Meat:2-3 pounds beef tenderloinfilets (2 oz each), or a 2-3 pound chateaubriand,sliced into half inch slices.

Lay the cuts of beef on acutting board orbreadboard. Cover themwith a clean cloth andpound lightly with a meatcleaver.

Marinade:2 cups vegetable oil1 cup soy sauceJuice of one lemon2 teaspoons cracked

black pepper

1 teaspoon salt1 teaspoon garlic powder 1 teaspoon ground

oregano1 teaspoon MSG (or

Accent™)A dash of Tabasco sauce

Mix ingredients togetherand marinate meat 1-2 hours.

Salsa Fresca:2 medium bell peppers2 medium dry onions 3 medium carrots,

parboiled (but firm)8 green onions1 medium tomato1⁄2 bunch cilantro 1⁄2 teaspoon salt1⁄2 teaspoon cracked black

pepper1 teaspoon ground cumin1 teaspoon oregano1⁄2 teaspoon MSG (or

Accent™)

1. Slice the vegetables inshort strips, julienne style;chop cilantro and add tovegetables. 2. Add seasonings and letstand until serving time.

Guacamole Supreme:11⁄2 medium size ripe

avocados, mashed1⁄2 medium onion, minced1⁄2 bunch cilantro, finely

chopped4 medium tomatoesJuice of 1⁄2 lemon, strained1⁄2 teaspoon salt1⁄4 teaspoon white pepper1⁄2 teaspoon MSG (or

Accent™)A dash of Tabasco sauce

1. In a bowl, combineavocado, onion andcilantro. Chop one tomatovery finely and add to bowlcontents with theseasonings. Stir to blendthoroughly. 2. Place remainingtomatoes briefly in boilingwater to loosen skins;peel. Cut each tomato inhalf, spread or heapGuacamole dip on top. Apastry bag may be used tocreate a design.3. Place in refrigerator tochill until ready to serve.Garnish with a sprig ofparsley or cilantro.

Putting it all together:1. Remove meat frommarinade. Drain and strainmarinade into a jar forrefrigerator storing – it canbe re-used later.2. Pre-heat enough oil in alarge skillet to cover thesurface of the pan.QUICKLY sauté the beef –about 2 minutes. Add 1 cup tomato juice orSnappy Tom™.3. When the tomato saucebegins simmering, removethe meat from the heat.Place the meat in thecenter of a platter andarrange the Salsa Frescaaround it. Spoon on thepan juices of the meat andvegetables. Serve withSpanish rice andGuacamole Supreme.

Serves 4.

Stuffing:2 cups bread crumbs1⁄2 cup margarine1⁄4 cup chopped onion1⁄2 teaspoon thyme1⁄2 teaspoon kosher salt1 minced jalapeño

1. Melt the margarine in a saucepan.2. Cook jalapeño and onion in margarine until tender.3. Toss jalapeño mixture with the remainingingredients.

Cornish Hen:2 deboned Cornish hens3 crushed garlic cloves1 teaspoon chili powder1 teaspoon kosher salt1 teaspoon seasoned salt1⁄2 teaspoon black pepper1⁄2 teaspoon lemon pepper2 ounces Muenster cheese2 tablespoons stuffing – see above2 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, andseason the insides of the hens with part ofthe mixture.5. Stuff hens with one tablespoon stuffingand one ounce Muenster cheese per hen.6. Tie hens closed.7. Baste hens with margarine and season theoutsides with the remaining seasoningmixture.8. Place the hens in the Dutch oven andcook for 25-30 minutes.

Mango Sauce:1 large ripe mango1 minced jalapeno2 tablespoons minced cilantroJuice of 1⁄2 lime

1. Peel the mango2. Add the other ingredients3. Mash ingredients together

Poached Zucchini:1 large zucchini, cut horizontally1 teaspoon chili powder1 teaspoon kosher salt1 teaspoon seasoned salt1⁄2 teaspoon black pepper1 clove garlic1⁄2 teaspoon lemon pepper

1. Put a pot of water on to boil.2. Add the seasonings to the boiling water.3. Poach the zucchini for 3-4 minutes.4. 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 addthe zucchini panicles.

Serves two.

Pollito Relleno conCalabasa Escalfada (Stuffed Cornish Game Hen withPoached Zucchini)

Original recipe by Carla Cox, D.J. Evans, Frederick Flores and Caesar Villanueva

WINNING RECIPES continued from page 47


Ever since Americans discovered premium 100% agave tequila, the margarita has becomeone of the country’s best selling cocktails. Maria’s New Mexican Kitchen in Santa Fe was one ofthe 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 amargarita – it’s a sin!” Today we feature over 100 margaritas, priced from $5.50 to $45.00. Likea fine wine, generally, the more you pay, the better the margarita. Don’t get me wrong – the $5.50margarita is wonderful. As a matter of fact it’s our best seller and we consider it a premiummargarita. It’s made with José Cuervo Gold™ tequila, which is a “mixto” (not 100% agave) butnonetheless a good tequila.

About 90% of all our margaritas are made with 100% agave tequila. All our margaritas aremade with fresh squeezed lemon juice and have no sugars added. The tequila, triple-sec andlemon juice are sweet enough!

With over 100 margaritas on our list we’re always looking for new tequilas and new, clevernames 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 cameinto 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 thestate… a fitting tribute with 100% agave Pueblo Viejo Silver™ tequila and Bols™ triple-sec”.

Cool Margaritas... They’re Hotter Than Ever!

BY AL LUCERO

Maria’s adds Silver City Margarita to Great Margarita List!

Santa Fe native Al Luceromoved back to his hometownfollowing a career as a televisionexecutive. In 1985, Al and hiswife Laurie purchased Maria’sNew Mexican Kitchen, arestaurant that first opened whenAl was a teenager.

Al serves on the Board ofDirectors of the New MexicoRestaurant Association, theAdvisory Board of the Hotel,Restaurant and Tourism Manage-ment Department at NewMexico State University, and is afounder of the Santa FeRestaurant Association.

Want to make yourown? Here’s how:Salt the rim of a 13 ounce glass, setaside. Fill a 16 ounceshaker glass with ice,add 11⁄2 ounces ofPueblo Viejo Silver™tequila, 11⁄4 ounces ofBols™ triple-sec and 1 ounce of freshsqueezed lemon juice(lime juice is fine).Place stainless steelshaker cup over themixture and shake agood dozen times. Pourice and all into the saltrimmed glass. Enjoy!

For complete details on tequila and dozensmore recipes, pick up a copy of “The GreatMargarita Book” by Al Lucero, published by Ten-Speed Press.

above: The Silver City Margarita has been added to the distinguished list of Margaritas served at Maria’sNew 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 RestaurantAssociation’s “Restaurateur of the Year.”



Mother Hazel’s Black-eyed Susan SaladLorri Kelley

Blue Corn Pancakes with Green Chile ChutneyLinda Kay Jones

4 large eggs2 cups buttermilk2 tablespoons un-

salted butter, melted11

⁄2 cups blue cornmeal1 cup all-purpose flour1 tablespoon sugar1 tablespoon baking

powder1 cup fresh corn

kernels1⁄2 cup diced red bell

peppers2 green onions, thinly

sliced1 teaspoon minced

garlic1⁄2 teaspoon salt

1. In a large bowl,combine the eggs,buttermilk and meltedbutter, and whiskthoroughly. Slowly stirin the dry ingredientsand whisk until nolumps appear. Add theremaining ingredients,

stirring to distributeevenly.2. Preheat a cast irongriddle or a non-sticking frying pan tomedium -high andwipe the griddle withvegetable oil or spraywith vegetablecooking spray. Using a1-ounce ladle, pourone ladle of the batterper pancake onto thecooking surface andcook about 11

⁄2 minuteson each side or untillightly browned.3. Place cookedpancakes on a bakingsheet and keep warmuntil ready serve.

Yield: About 28 2-inch pancakes

Recipe courtesy of theSanta Fe School ofCooking.

3 packages orangesugar-free Jell-O™gelatin

1 large can crushedpineapple in itsown juice

4 medium carrots,chopped fine

1⁄4 cup black olivesEnough loose-leaf

lettuce to cover theserving plate

1. Drain the pineapplevery well and savethe juice.

2. Dissolve the Jell-0™in 3 cups of boilingwater. Add 1 cup ofthe pineapple juice.3. Allow the mixtureto set to a soft gel,and then fold in thepineapple andcarrots. Refrigerate in a bowl or a molduntil firm.4. Serve on a bed oflettuce, garnishedwith black olives.

Peanut Butterscotch BustersLinda Locklar DVM2 cups Bisquick™

buttermilk bakingmix

3⁄4 cup smooth peanutbutter

1 can sweetenedcondensed milk

1 teaspoon vanillaflavoring

1 tablespoon brownsugar

1 cup butterscotchbaking chips

1. Mix all of theingredients exceptthe baking chips in alarge bowl and stiruntil a stiff moistdough is formed.2. Stir in the bakingchips.

3. With clean hands,roll and press cookiesinto thick pattiesabout the diameter ofa silver dollar.4. Bake in lightly oiledcast iron over/under amedium bank ofstable coals for 6 to10 minutes, or on anungreased Teflon™cookie sheet for 10 minutes in a 350° oven.

Extra baking chipsmay be pressed intothe tops of warmcookies for extrabutterscotch taste.Makes 3 dozencookies.

SeattleChefEddie

MontoyaBY BRETT FERNEAU

In 2002, experienced restaurant owners Shing and Ellie Chin opened OvioBistro Eclectica to stellar reviews in Seattle, Washington. They soon found theirestablishment rated Best New Restaurant 2003 by Seattle Magazine. SeattleTimes 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 kitchenwhen he was growing up here in Silver City. The twenty-seven year old has beencooking professionally for nine years and has earned national recognition, withrecipes published in Bon Appetit.

Eddie describes his cooking as “food fusion.” His workdays run twelve hoursor 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 theresponse back from the people.”

While his creations may be eclectic, Eddie is a down-to-earth guy. Of hissuccess in this highly competitive profession, he says simply, “ I’d just like to thankmy mom and dad, Vangie and Mike Montoya, for believing in my dreams and beingthere 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 ofsweetened condensedmilk in double boileruntil caramel color,approximately 1 to 11⁄2hours. (If done the daybefore, refrigerate dulceovernight and then addto chocolate mixturecold. It is easier to workwith this way.)

8 whole eggs8 egg yolks2 cups sugar

Combine in electricmixer until pale yellowin color.

1 pound semi-sweetchocolate (can alsouse bittersweet)

1 pound unsalted butter

Combine and melt insaucepan over low heat.Be careful to avoidburning chocolate.

Add chocolate mixtureto egg mixture atmedium speed. Addslowly to avoid cookingegg mixture.

Add 1 cup all purposeflour at low speed.

Spray ramekins withPamtm. Flour ramekinsand remove excess. Fillramekins 1⁄2” short of topwith chocolate mixture.

Drop approximately 1 tablespoon ofpreviously prepareddulce into the center of each cake.

Bake at 350° for 35 minutes or untilcakes rise slightly.

Turn cake out upsidedown onto plate andserve with strawberry orchocolate sauces andvanilla ice cream.Sprinkle with powderedsugar.

Recipe Courtesy of Ovio Bistro Eclectica,Seattle, WA

photo

court

esy E

ddie

Monto

ya


A COMMUNITYTHAT CARESBY GEORGE E. GLYNN JR.

Silver City has many organizationsproviding meals and commodities for thosewith need. Among these are the GospelMission, veteran’s centers and religious andcivic groups, with many area residentscontributing financially and materially, aswell as with their time and effort.

The mission serves lunch Mondaythrough Friday and breakfast on Sunday.Albertson’s and the Food Basket donatedated but usable food, as do otherindividuals and groups. The mission alsohas commodities for those who need them.

Last November, Food Basket owners Jimand Debbie Nennich sponsored a newcommunity Thanksgiving dinner with thetheme, “A Time for Sharing.” A combinedeffort of the Food Basket stores, theKnights of Columbus, the Elks Lodge, theSt. Francis Newman Center Youth Group,the Red Barn Steak House and numerousindividual volunteers, the dinner servedover 400 plates of turkey with all thetrimmings.

Adobe Springs Café offers their facilitiesto local charities to provide Christmasdinner. Brewer Hill Baptist Church andothers such as the Unitarian and Catholicchurches have celebrated Christmas thisway for over 10 years.

The American Legion holds dinnersabout four times a year, including JulyFourth and Veteran’s Day, and this year forSt. Patrick’s Day.

above: Food Basket owners Debbie and Jim Nennich

Corner of 12th & Pope • Silver City, NM

505-538-5302

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

Your local community bank!

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GONZALES LAW FIRMBusiness Law • Criminal Cases • Divorce & Family

R. Nathan Gonzales, ESQ., P.C.925 N. Hudson St.

Silver City, NM

Office: (505) 388.8009 Fax: (505) 388.8015



www.wellsfargo.com


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 RoadSilver City, NM 88061Bus: [email protected]

®

LIKE A GOOD NEIGHBOR STATE FARM IS THERE.™

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statefarm.comState Farm Fire and Casualty Company • Home Office … Bloomington, IllinoisP02819 04/02

A Better ChimneyStoves • Sales • ServiceGas • Pellet • Wood Stoves • Many Styles

1901 E. U.S. Hwy. 180 505-534-2657 • 1-800-972-9994

SILVER CITY FOOD CO-OP h Since 1974, 520 N. Bullard, Silver City, NM505.388.2343, Mon,Tues,Wed,Fri, 9 am–6 pm,Thurs,9 am–8 pm,Sat 9 am–5 pm

The Best Natural Food Store in Southern New Mexico!

THE EICH/GRITTON FAMILY,

members of the Silver City Co-op onwhat 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.”

NATURAL&Organic ChoicesBY ALICE F. PAUSER

WITH THE TRENDTOWARD HEALTHIEREATING THERE COMESan increased demand for

organically grown food. The New MexicoOrganic Commodity Commission(NMOCC) has a certification program forfarmers interested in obtaining certifiedorganic status for their crops, livestock orvalue-added products. They also assistfarmers in understanding and applying fornational certification with the USDA. Thedefinition of “organic” in the industry is anyproduce that is grown without the use ofchemical fertilizers, synthetics or pesticides.For livestock, poultry and fish it means thatno artificial growth hormones or additivessuch as antibiotics are given to the animals,and the use of farmland that has been freefrom chemicals for a number of years(usually a minimum of three.) Organicfarming is part of a long-range sustainableagriculture in Grant County.

Organic vegetables such as tomatoes,carrots and greens are often more flavorfulthan those grown with synthetic fertilizers.Beef tends to be leaner and free-rangechickens larger, healthier and morenutritious. Our local co-ops and farmersmarkets encourage the practice of organicfarming on all levels. When visiting theSilver City Food Co-op you will find thearea’s largest selection of certified organicproducts ranging from food to cosmetics.


www.statefarm.com


Artfully designed finely crafted homes

“Simplicity is a clean,direct expression of thatessential quality of the

thing thatis in nature of

the thing itself.”Frank Lloyd Wright,

THE NATURAL HOUSE

Clean design, fine craftsmanship, customdetails 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 LawrencePO Box 5206 • Silver City, NM 88062

505.388.9281

BLUE MOON WOODWORKING

Specializing in Custom Kitchen Cabinetry

• Bathrooms • Doors • Furniture

• Specialty Woodworking

8 Pioneer RoadSilver City, NM

505.388.2900

We can custom design,build and install

your home office.

DESIGN/BUILD, LLCArtfully designed finely crafted homes

Once you learnhow to cook withfresh herbs you willwonder how youever did withoutthem. The KitchenGardener in SilverCity has an array ofculinary classes that

can teach you all about the wonderfulworld of culinary herbs. Their mostpopular class is Growing, Harvesting,Preserving and Cooking with Fresh Herbswhich is offered in May and June of eachyear. Imagine treating your friends andfamily to a fragrant dish of fresh greenbeans, thyme and cashews. The class coverseverything from Lemon Basil to LemonThyme and you will learn to make herbflavored butters, infused oils, marinatedcheeses and how to grow all the deliciousingredients in your own little herb garden.You can visit The Kitchen Gardener onlineat www.thekitchengardener.biz or call 505-534-1770

H E R B

CookingC L A S S

BY ALICE F. PAUSER

&

above: Organic fruits and vegetables are grownwithout the use of chemical fertilizers, syntheticsor pesticides.


http://www.thekitchengardener.biz

above, clockwise from top: : Silver City coffee shops include Rejuvenations, A.I.R. Espresso, now called Dos Baristas Coffee Gallery andSunrise Espresso.

IF THE DAILY GRIND IS GETTING YOU DOWN, PERK UP WITH A CUP OF COFFEE AT ANY OFseveral coffee shops in the area. Silver City even boasts a drive-through coffee shop. It’s a sign of the times. Asmore people migrate here from bigger cities, coffee shops appear to accommodate them. A stroll downBullard 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 Anniewho 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 ofthe art district sets the tone for this shop. Owner-daughter duo Jacqueline Shaw and Linda Sagen will tell you that “fresh roastedcoffee 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 DanEllingwood 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 bySteve 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 shopis still located at 112 W. Yankie, featuring the same atmosphere and same great coffee.


BY PAT YOUNG

Coffee...Silver City Style!


COFFEEROASTERSBY PAT YOUNG

Do today’s coffee selections readmore like a world atlas to you? Wonderwhat to choose? There are two coffeeroasters in the area, and both offerdescriptions on their favorites:

Bornsen Coffee Roasters islocated in the Mimbres Valley(www.bornsencoffeeroasters.com or536-9863). Best sellers include darkerroasts like Mexican, Guatemalan andEthiopian, with stronger, richer flavorsthat are great for espresso. Popularlighter coffees include Columbian andMimbres blend (which has beans fromboth Columbia and Timor, anIndonesian island).

A.I.R. Coffee Company’s roastingplant is in Bayard (www.aircoffee.biz)and is a certified organic processor.Favorites include Columbian (depthand aroma), Costa Rican (acidity andspice), Sumatran (body and chocolatetones), African (fruity flavor), andYemen (wild, natural flavors).

Whether you prefer an espresso(strong shot of coffee), a cappuccino(espresso with steamed milk andfoam), a mocha (espresso withchocolate, steamed milk and foam), orjust plain coffee, it’s hard to beat thechoices in Silver City.

IntroducingJames Edd Hughs

One of the few professionalsstill making house calls.

James Edd Hughs is one of 8,700 Edward Jones investmentrepresentatives serving individual investors in 50 states.Today, we have more branch offices than any other

brokerage firm in the country, and we servemore than 6 million individual investorsnationwide. James Edd is anxious to put hisexpertise and the extensive resources ofEdward Jones to work for you. He’ll meetwith you at home or at any other convenientlocation that suits your needs.

Call James Edd Hughs today.(505) 534-1221www.edwardjones.comMember SIPC

EdwardJones®

Serving Individual Investors Since1871


http://www.bornsencoffeeroasters.comor536-9863

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Summer’sBESTAppetize

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 tonCHINESE PALACE

1608 N. DURANGO • 538-9300


ersOysters and dumplings, tostadas

and

hotwings

EL RINCON

OXTAIL SOUPOne of Chihuahua’s

traditional soups bestknown as “Taurumara”, accompanied with

your choice of corn or flour tortillas.EL RINCON RESTAURANT

3110 N. SILVER STREET388-2715

A one-pound portion ofNEW ZEALAND BLUE LIPPEDMUSSELS steamed in a garlicsaffron broth and served over

a sautéed shallot crouton.DIANE’S RESTAURANT510 N. BULLARD ST.

538-8722



MINI CRAB TOSTADASCrab with mango, cilantro, red onionand jalapeños, topped with crema.

THE JALISCO CAFE103 S. BULLARD • 388-2060

COMBINATION PLATECrab Rangoons, Fried Dumplings,

B.B.Q. Pork, Egg RollsGOLDEN DRAGON

914 POPE STREET • 388-9101

TACO NACHOSA La Cocina favorite with ground beef,

beans, lettuce, tomato, guacamole,cheese and sour cream.

LA COCINA RESTAURANT201 W. COLLEGE AVE. • 388-8687

Gre

atap

petize

rs with flavor and zest... W


. We’re sure yo

u’llagree

that they’re someof the

best!

SHRIMP MARGARITAShrimp marinated in limejuice and tossed with a

mélange of fresh avocados,jalapeno peppers,

scallions, tomatoes andcilantro.

SODEXHO1000 COLLEGE AVE.

538-6111

Ken uses a recipe for his HOT WINGS thathas 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


Bee, Diana and TiberiusBill VanDranPictured with Bill Van Dran are his hunting“buds,” who were adopted from the shelter. Leftto right are Bee, a black & tan hound adoptedtwo years ago; Diana, a light-colored pit bullcross adopted four years ago; and Tiberius, a pitbull/rottweiler cross adopted seven years ago.Bill enjoys hunting with the dogs in the SilverCity and Pinos Altos ranges. “They’re a veryfriendly crew…unless you happen to be a bear ora mountain lion.”“I want to mention that the shelter has anexcellent adoption program. The staff is made ofdedicated, hard working people… we supportthem every way we can.”

SpeedyJoey, Courtney, Alisa andDerik LopezThe Grant County shelter took a few of theirdogs to visit with the staff at Bright FuneralHome, and Joey Lopez asked why one of thedogs was left in the car. They replied that theydoubted anyone would want the dog since hewas skinny, ugly, had matted hair and only threelegs. They brought the poodle/terrier mix intothe office and he jumped right into Joey’s lap.Joey called his wife, Courtney, and “Speedy”had a new home. Though an older dog, hecleaned up well but “is still so ugly, he’s cute.He doesn’t know any tricks…he’s just a lovingpet and wonderful with the children.”

MooseBoomer HeadIt was love at first sight for 12-year-oldBoomer Head. He was adamant aboutadopting that particular dog. Boomer’sprevious dog had disappeared and when hestopped by the shelter to see if it had beenfound, his sister pointed to a Jack Russellterrier/schnauzer mix and Boomer decidedthat this one-of-a-kind dog named Mooseshould be his next best friend. The pup hadanother week before he was available foradoption, and several people had expressedinterest. On the day Moose would becomeavailable, Boomer convinced his father totake him to the shelter at 2am to insure theywere first in line… and indeed they were.

PattieLeslie Laidlaw

Pattie, a shepard/malamute cross, hasbeen part of Leslie Laidlaw’s householdfor three and a half years. “I had recentlylost a dog and I dreamed that there was agray and white dog waiting for me at theshelter. I went there the next day andfound Pattie. She has been a realsweetheart.”

Leslie, formerly an RN, now enjoyspainting Native American and wildlifescenes on the eggs from her ducks andgeese. She had one duck reach the age of14 years. Leslie also paints on canvas andhas painted skulls.

Silver City Life continues tofeature a random selection of theGrant County people who havechosen to adopt pets into theirhomes. The need is clear andperhaps acute. Please consideradoption as a primary option…you’llbe amazed at the selection of fineanimals available at the shelter thatare simply waiting in line for someattention and love.

For the dogs and cats already inyour homes, study the options andmake responsible choices regardingoffspring. Our decisions affect thequality of life for humans andanimals alike.

HappyEndings

Panda and GrislySharlene Rapp

Panda, a female border collie mix,was adopted by Sharlene Rapp whenshe lived in Florida. “When I moved toArenas Valley, with plenty of room toroam, I decided Panda needed somecompany. We adopted Grisly, a malehealer/hound mix. I thought he wouldbe the same size as Panda, but hepassed her up. They get along witheach other really well…and with thecat.” Sharlene is an employee at theshelter. “I love working with thosepeople…they do so much towardfinding homes for strays.”

Photo

court

esy B

omme

r Hea

d


Keeper & RhebaJohn & Maggie Anderson

“‘Keeper’ had to be immobilized for sixweeks,” relates John Anderson, “ after a friendalerted us three years ago that theNewfoundland/Golden Retriever puppy hadbeen hit on the highway. We took him in with abroken pelvis and an amputated leg.” MaggieAnderson continues, “His bed was on a pushcartand when we were watching TV, he was rightthere with us.”

“Rheba,” a half border collie/blue healer mix,came from the shelter five years ago. “It was nota logical decision to bring him home,” Maggiestates, “but he was such a cute puppy, I couldn’tstand not having him.”

All Natural Dog BiscuitsBY ARLYN COOLEY & LYNN JANES11⁄2 C Flour21⁄2 C Whole Wheat Flour1 C Oats1 C Cornmeal1⁄2 C Ground Dried Liver1 Tsp Salt1 Tsp Garlic Powder1 Egg1⁄2 C Safflower Oil11⁄2 C Beef Broth

Mix dry ingredients in a large bowl, addegg, oil, beef broth. Add additional flourso dough will roll out. On floured surface,roll out to 1⁄2", cut with cookie cutters,pierce with a fork halfway through eachbiscuit, place on foil covered cookiesheets 1" apart and bake for 2 hours at300°. Cookie sheets should be placed inupper third of oven for best results. Turnheat off, leave biscuits in oven forseveral hours or overnight to hardencompletely. Makes 2 dozen biscuits.Biscuits will store for 3 months inrefrigerator. If you are short on time,after rolling dough out instead of usingcookie cutters just cut into squares. Mydog has no preference on shape.

DottyJoe & Tonya Cannariato“With lots of love, rescued dogs make aquick rebound,” state Joe and TonyaCannariato from San Lorenzo. Their firstSiberian husky, Kyra, came from a breeder inNew Jersey 17 years ago. They picked upWolfee, an abused huskey, five years agofrom the Arizona Siberian Husky Network.In 2002, they spotted Sasha in DesertExposure and went to the Grant Countyshelter to meet her. When Joe and Tonyatook the other two huskies to meet Sasha,she ran out and jumped in their car.Well…that had to be a sign that she wasmeant to be part of the family.

Patches and TippyAmanda & RichardLampert

Tippy Longstocking, a chow/husky mix,grew up with seven year old RichardLambert. They helped each other learn towalk and run, and they still share a bed andthe same toys. They are both patient andeven-tempered. Amanda Lampert’s dogdied last fall and so her early Christmaspresent was Patches, a Boston terrier fromthe shelter. Patches is very protective ofAmanda, growling at the brother who hasto wake her in the morning and even bitesthe boys when they wrestle with her. “Welook after each other,” said Amanda.

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LuckyJohn and Dianne Hamilton

Lucky started a new life on a Friday the 13th in2004. Dirty and collarless, he was sleeping undera neighbor’s car. He was extremely shy, avoidingcontact with adults. He loves children, though,and that’s what changed his luck. John andDianne’s granddaughter happened to be visiting.She and a friend started playing with Lucky, andsoon they were asking to bring him into thehouse. “He was filthy,” says Dianne. “We didn’tknow what he’d look like once we cleaned him up.But he turned out to be pretty.”

A check with authorities showed that Lucky wasnever reported missing, so after a trip to the vet forshots he went back to his new home to stay.

above: Arlyn Cooley and Lynn Janes enticeTammy with homemade dog biscuits.

Photo courtesy John and Dianne Hamilton



Looking for a new alternative to the usualdinner date? Why not throw in a ride in ahorse-drawn carriage?

Serenity Acres provides this uniqueexperience with dinner surrey packages.Packages include customer pickup indowntown Silver City and dinner at one ofthree restaurants – Diane’s, Shevek & Mi orSpaghetti Western – and a romantic ridearound Gough Park. The dinner packageruns $30 per couple plus the cost of dinner.

All proceeds from the dinner packages goto Serenity Acres’ horse refuge, run by BeckyFerranti and her husband Larry Hyde.

The refuge was started two years agowhen Becky and Larry decided to look intoadopting trained carriage horses for Beckybecause of her bad back. The refuge nowworks to rescue horses that have beenmistreated or need special attention andplace them into new homes and even hasgoats and a miniature donkey.

Since Becky is unable, Larry feeds, cleans,doctors and works with the horses. “Most ofour horses have had very minimal humancontact,” Becky says. “We couldn’t havedone it without him.”

Volunteers and local high school 4Hstudents foster some rescued horses becauseSerenity Acres has limited space to do so.

They use their own money to operateSerenity Acres, which has adopted out 35horses in the past year. They recentlyreceived not-for-profit tax status from theIRS and are now able to apply for grants tohelp fund the rescue.

SERENITY ACRES:

DINNER RIDESFUND HORSE RESCUE PROGRAMBY ROCIO RUEDA

left: Becky Ferranti and Larry Hyde operate SerenityAcres horse refuge and offer horse-drawn carriageservices. opposite: Larry Hyde provides a carriageride at the Dutch Oven Cookoff in Glenwood.


The dinner surrey packages are just one of the ways Serenity Acres nowsecures funds for the refuge. They also rent out their carriage and weddingcoach for parades, proms, birthdays, weddings and reunions.

Becky says a place many of her customers like to go on carriage rides is toFort Bayard and the Bataan Park. “They are just beautiful and perfect for apicnic,” she says.

Serenity Acres also offers a fully furnished and self-sufficient fifth-wheelvacation rental, complete with satellite television, washer and dryer and use ofa hot tub.

The refuge has held various fundraisers including the Pounds of Pennies forPonies fund raiser in the local schools, and has participated in a fundingprogram with a national wellness company.

Serenity Acres works with the Silver City MainStreet Project to provide hayrides during various downtown events. They also work with Western NewMexico University to bring students from Deming to Silver City for an oldwestern experience with hay rides, campfire, chuck wagon meal, cowboyreading and performances by the Ft. Bayard Historical Society.

Life Quest, a local agency for developmentally delayed and handicappedpeople, brings their participants each week to interact with animals.

Serenity Acres will host their second open house in May. The open housewill include an equine therapist demonstration, pony rides and face paintingfor 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.

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http://www.serenityacresnm.com



About thirty llamas and alpacas havefound new homes in the Southwestsince July 2004 thanks to SouthwestLlama Rescue.

The rescue is comprised of four NewMexico refuge farms that obtain llamasand alpacas from owners who cannotcare for them, because of either healthor financial problems.

The need for alpaca and llamarefuges is a relatively new phenomenonthat started in the last ten years,according to F.E. Baxter who, alongwith her husband Don Pyle, operatesSilver City’s llama and alpaca refuge,Llamas On Board.

Since llamas and alpacas are herdanimals, Southwest Animal Rescueadopts out at least two at a time. Theyare generally adopted as guards forgoat or sheep ranches, for their fur oras pets, companion or pack animals.

For more information aboutSouthwest Animal Rescue, visitwww.SouthwestLlamaRescue.org. Formore information about Llamas OnBoard, visit www.llamas-on-board.comor call (505) 538-5761.

LLAMA

RESCUEBY ROCIO RUEDA

See me for Car and Home Insurance and save.

Gabriel Ramos, Agent502 Silver Heights • Silver City, NM 88061Bus: [email protected]

LIKE A GOOD NEIGHBOR, STATE FARM IS THERE.Providing Insurance and Financial Services

State Farm • Home Offices: Bloomington, IL

above: Sandy Piontkowski holds the twoyoung llamas, Pablo and Diego, that sherecently adopted from Llamas on Board.

• Power Lift Recliners

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Today’sNursingA Lifetime of Change

above: Mike Harris entered the health care profession as a nurse, eventually becoming administrator of Grant County OrthopedicAssociates 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.

“When I went into nursing, the clothing was strictly whiteuniforms, 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 andin the entire health care industry, now so large that it comprises almost twenty percent ofthis country’s Gross Domestic Product.

Silver City Life was fortunate to have the opportunity to talk with four top area nurses

BY BRETT FERNEAU

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whose combined experience adds up to well over ahundred years. We asked them to briefly outlinesignificant changes they have seen during their careers.

Lorri Kelley, Director of Gila Regional Medical CenterHome Health Care Services in Silver City, has been anurse for 33 years. When she went into nursing, healthcare was a service industry. Today, she says, it’s a highlycompetitive mainstream business. One reason for thechange is consumer awareness. Today’s patients havemore business savvy and discretionary income. They aremore aware of their options and rights, and can use toolslike the Internet to choose among health care providers.As a result, Lorri says, “We have to constantly movetoward being the best.”

Rapid advances in technology have led to other majorchanges, such as the shift toward home-based health care.Patients requiring ventilators or intravenous antibioticsused to spend months in the hospital. Many nowroutinely receive treatment at home. Lorri notes thatmany other patients who once convalesced in the hospitalafter leaving the Intensive Care Unit are now admitteddirectly into Gila Regional Home Health Care.

Judith Standard is Director of Medical/SurgicalServices at Mimbres Memorial Hospital in Deming. This31-year nursing professional worked in a number ofvenues around the country before settling near SantaRita. 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 otherwords, patients who do stay in the hospital are sicker than

top left: A plaque containing a hand-stitched flag presentedto 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 whitebobby pins.above: Gwenda McClure’s shadow box. Presented to her atretirement, it contains her insignia and decorations from a 26-year nursing career in the U.S. Air Force.opposite: Gwenda McClure as a captain, Weisbaden AirBase Medical Center, Germany, 1979-81.


they used to be. This may result fromthe trend towards home health care,as well as a general population that islarger and healthier than ever before.

Mike Harris became a LicensedPractical Nurse in 1985 and an RN in1987. He worked at Gila RegionalMedical Center, and spent four yearsat the Dialysis Clinic then located atFort Bayard Hospital. During thattime he pursued a degree inaccounting, obtaining an MBA fromWestern New Mexico University. Hiscombined credentials made him anatural for his present job asadministrator of Grant CountyOrthopedic Associates. He likes thisjob too, but for different reasons.

“I sit on numerous committees andboards of directors now,” he says.“I’m able to help shape the directionof health care in my community.”

A recent National Institute ofHealth study shows the impact of anaging population on the health careindustry, which is changing itsapproach to end-of-life care. Acharter member of Gila RegionalMedical Center’s ethics committee,Mike urges us all to prepare an

GREGOR Y KOURY , M . D .

F A M I L Y P H Y S I C I A N

A D U L T • P E D I A T R I C • P R E G N A N C Y C A R E

O B U L T R A S O U N D • M I N O R S U R G E R Y • V A S E C T O M Y

A C T I V E L Y I N V O L V E D I N Y O U R F A M I L Y ’ S P R I M A R Y H E A L T H C A R E .

5 0 5 . 3 8 8 . 9 1 4 11 0 0 0 N . HUDSON STRE ET • S ILV ER CITY , NM 8 8 0 6 1

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Silver City’s Top DocsS i l v e r C i t y ’ s M e d i c a l P r o f e s s i o n a l s

Obstetrics & GynecologySilver City OB/GYNNormal and High Risk Pregnancies,PAP Smears, Evaluation of AbnormalPAP Smears, Pelvic Pain, Urinary Incontinence,Menopause, Infertility, Uro-Gynecologic Surgery and 3-dimensional Ultrasound.

Board Certified:American College of Obstetricians and Gynecologists

Medical School:University of New Mexico School of Medicine

Internship:Providence Medical Center

Residency:University of Oregon Health Sciences Center

Silver City OB/GYN1290 E. 32nd StreetSilver City, NM 88061Office: 388-3200

Donald H. Montoya, M.D.

OphthalmologySilver Ophthalmology Associates

Cataract, Glaucoma and AnteriorSegment Surgery

Board Certified:American Board of OphthalmologyMedical School:Jefferson Medical CollegePhiladelphia, PAInternship:Columbus Hospital, ChicagoResidency:University of Illinois, ChicagoFellowship:Glaucoma and Anterior Segment Surgery,University of Michigan

Silver Ophthalmology Associates1210 E. 32nd Street Silver City, NM 88061 Office: 538-3721

Nicholas M. Mittica, M.D.

DentistrySherman Dental

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

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

American Academy of Cosmetic Dentistry

American Orthodontic Society

Academy of General Dentistry

American Dental Association

New Mexico Dental Association

Sherman Dental3115 North Leslie RoadSilver City, NM 88061 Office: 388-2515

John B. Sherman, DDS

OphthalmologySilver Ophthalmology Associates

Complete Eye Care including Cataractand Pterygium Surgery with SpecialTraining in Inflammatory and Retinal Diseasesof the Eye.

Medical School:Case Western Reserve University

Internship:St. Lukes Medical Center

Residency:University Hospital of ClevelandCase Western Reserve University

Fellowship:John Moran Eye Center/University of Utah

Silver Ophthalmology Associates1210 E. 32nd Street Silver City, NM 88061 Office: 538-3721

Thomas Boyle, M.D.


SILVER CITY OB/GYNFellow American College of Obstetricians and Gynecologists

DONALD H. MONTOYA, M.D.Board Certified

PROFFESIONAL • CONFIDENTIAL • CARING

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1290 East 32nd Street • Silver City, NM 88061-7229505-388-3200

• Infertility• Gynecologic Laparoscopy• Obstetrics• Uro-Gynecologic Surgery• Incontinence• Normal and High-Risk

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advance directive – a “living will” – andassign a durable power-of-attorney tosomeone we trust, in case we are everunable to speak for ourselves regardingour treatment.

As a young girl, retired U.S. Air ForceColonel Gwenda McClure alwayswanted to become a nurse. Afternursing school, she worked at HarlemHospital for several years before joiningthe military. For the next 26 years AirForce nursing took her all over theworld, and taught her a wide variety ofnursing skills and specialties. Sheenjoyed her retirement from themilitary for only about a month.

“By the end of the second month Iwas climbing the walls,” she says with alaugh. She gladly accepted the positionof Chief Nursing Officer at MimbresMemorial Hospital in Deming.

Nursing is among the nation’s mostrespected professions, yet there is acritical shortage of trained nursesnationwide. The median age of nursestoday is 48, and not enough youngpeople are entering the field to replacenurses who retire. Today’s workingnurses wonder if there will be nurses inthe future, when they themselves willneed health care.

above: Judith Standard as a nursing schoolgraduate, Iowa City, Iowa, 1974.

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The percentage of men enteringnursing hasn’t increased, says MikeHarris. Meanwhile, women have manymore career opportunities now thanthey did thirty years ago. This mayexplain the current shortages, butanother reason may be a datedmisconception about an aspect ofnursing where Gwenda McClure hasseen the biggest change of all.

“Many people think nursing careersstill begin and end at the hospital,” shesays. “Today nothing could be furtherfrom the truth.”

While many careers still begin athospitals, Gwenda says, “We invest inpeople through training. You can be asspecialized or as general as you want tobe. There are forensic nurses, legalnurses, nurse midwives, nursepractitioners, and Certified RegisteredNurse Anesthetists. There are nurses inbusiness, consulting withpharmaceutical and medical equipmentmanufacturers, and flight nurses whotravel all over the world helping peoplereceive the care they need.”

Judith agrees, adding, “When I wentinto nursing, you could work for adoctor’s office, a hospital or the VisitingNurse Association. Today’s nurses canwork anywhere.”

At the end of the day, though, onething has never changed for these fournurses: their dedication.

“Since going into nursing,” saysMike, “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 oflife, 24 hours a day. It’s not a 9-to-5job; it’s a calling. I’m grateful for theopportunity to connect with so manypeople and touch their lives.”

But perhaps Lorri Kelley sums it upbest: “This morning I changed adressing on a little girl’s wound. Shelooked at me with big eyes and said‘That didn’t even hurt.’ Moments likethat make my day. That’s when I knowI’ve still got it.”

opposite: Judith Standard, Director ofMedical/Surgical Services, Mimbres MemorialHospital, Deming.top: Gwenda McClure, Chief Nursing Officer,Mimbres Memorial Hospital, Deming.above: Lorri Kelley, Director of Gila RegionalMedical Center Home Health Care Services,Silver City.

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Talk about good, the vittles that came outof those iron kettles at The Dutch OvenCookoff in Glenwood were totally amazing.Leah Gray Jones shared her chile con quesowith Henry and Miriam Cwieka and checkout the serving table.

A couple of our featured cooks includedDavid and Judith Lawrence with guestEsther Melvin. At the Jones home, wephotographed Linda Kay with guests Jared

and Dianne Hamilton and John Paul withhis 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 distributedevenly 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; andCarol 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

VIPs and descendents of Apache leaders Newman Center Junior Youth Group

Ava Bjornstad Andrea Castaneda Erwin & JoAnn Zambory

Jeff LeBlanc and Melanie Zipin

Cast from the Epic of Gilgamesh

Ta

Lisa Parker, Faye McCalmont and Neysa Pritikin

out& about

Carlos Gutierrez, Betty St. John, Larimore Wickett

Neysa and Geneva Pritikin

Leah Gray Jones, Henry and Miriam Cwieka

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

Dutch Oven Cookoff in Glenwood

Aria de Capo and North Johnson

Joan and Larry de Bickish

at Two Kites Gallery, while Erwin andJoAnn Zambory contemplated Lois

Duffy’s latest series. Jon Graham andValerie Milner hosting evening atElemental Arts.

Club members sampling the cheeseat Silver City’s own social club forcheese aficionados.

At Llamas on Board we photographedAva Bjornstad with a handful of carrotsand an uncertain Andrea Castaneda.

The cast from the Epic of Gilgamesh,directed by Jack Ellis…you simply haveto go see these performances.

Thanks to all the volunteers andtoday’s Apache kindred for making theGeronimo monument a reality.

The highly successful “A Time forSharing” last Thanksgiving includedArlyn Cooley and Della Acosta servingfood, Don Gnader and Arthur

Rodriguez helping in the kitchen andthe Newman Youth Group helpingwith everything.

Don Gnader and Arthur Rodriguez

Diana Ingalls Leyba and Crystal Foreman Brown

Cynthia Bettison, John Rohovec, Sharon and Tom Dukes

Corky Kasten, John Paul Jones with his mother Florence Jones

Linda Kay Jones, Jared Hamilton, Dianne Hamilton

John Matthews and Harry Bright

David and Judith Lawrence , Esther Melvin

Jon Graham and Valerie Milner

Jim Leidich and Rob Connnoley

Ashley & John Chess and Jim Madsen

Sarah Ashton, Carol Thompson, Mary Ashton

Ward Rudick, Ben Fisher

Arlyn Cooley and Della Acosta

Gary Halsey and Lou Ruskey

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

Harry Benjamin, Miriam Cwieka

Janey Katz

CHOCOLATE

FANTASIAINTRODUCESHOMETOWN WINNERS

BY BRETT FERNEAU

One of the sweetest experiences you’ll ever have is available annually in downtown SilverCity. Each February around Valentine’s Day, intrepid chocolateers concoct a cornucopia ofcreamy, crunchy confectionary creations for Chocolate Fantasia, a benefit event for theMimbres 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 openfor extended hours to greet the sweets-seekers. Confirmed “chocoholics” and other ticket-

Bourbon Balls Michelle WhiteSILVER IMAGING

Oreo Fudge Truffle Robert & Luan MitchellCOLLEGE AVE.COLLECTION

Apricots Dippedwith White, Dark &Almond Chocolate Joan EngMORNING STAR

Citrus ChocolateRachel Sheahan &Moe GreyWESTERN STATIONERS

Chocolate Truffles Jennifer RyderSILVER CITY FOOD CO-OP

Grandma Hunter’sCandy Linda RowseWORKSHOPS OFCARNEROS

Chile ChocolateCacahuete Mary O'Loughlin & Jen McFarlandLEYBA & INGALLS ARTS

Classic FrenchBelgian ChocolateTruffles Patty McDonnell & Jane JansonPRETTY SWEET EMPORIUM

Chocolate CranberryDelight Karen LausengFANTASTIC FINDS

Cranberry Chocolate MoléBruce McKinneyTWISTED VINE

Eklektikas Bourbon Bites Jim Madsen &North JohnsonEKLEKTIKAS II



opposite, top: First placewinner and tied for bestpresentation, Rob Connoleydisplayed his BelgianChocolate-Chestnut MousseTulips at Art & Conversation/Curious Kumquat. above, top: Co-winner forBest Presentation wasChocolate Tamales by JudyWuthrich, displayed atElemental Day Spa.above, middle: Secondplace was captured by SueSchiowitz with her ChocolateCherry Hazelnut Sweetheartsthat were displayed at GilaHike & Bike.above: Third Place went toLeesa Haire and Vicki Allenwith their Heartfelt Trufflesthat 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 thechocolate – Belgian, bittersweet, dark and white. Chocolateers useheirloom family recipes or create new ones from scratch just for theevent. This year’s Fantasia also included at least one genuinehistorical recipe, originated by Silver City’s own Madame Millie andrecreated by Robin Orahood.

While the chocolateers volunteer their time, skills andingredients, Chocolate Fantasia is also a juried event. Five volunteerjudges are assigned the exquisitely difficult task of sampling all theentries and deciding the award winners. This year’s judges were LucyCruz, Carlos Gutierrez, Max Herschberger, John Masciangelo andAlice Pauser.

Singly or in teams, thirty-five chocolateers entered thirtycreations, some with as many as five different items per entry.When the results were in, First Place went to Rob Connoley of theCurious Kumquat for his Belgian Chocolate-Chestnut MousseTulips. Second and Third Place winners were Sue Shiowitz with herChocolate Cherry Hazelnut Sweethearts and Vicki Allen and LeesaHaire with their Heartfelt Truffles. Rob Connoley and JudyWuthrich won awards for Best Presentation. Judy’s creation this yearwas Chocolate Tamales, wrapped in real cornhusks.

All of this is a popular if somewhat self-indulgent way to supportthe Mimbres Region Arts Council, which in turn organizes and hostsa surprising array of arts-based events and activities in Silver City,Grant County and surrounding areas. Well known for the annualSilver City Blues Festival, Millie and Billy Ball, Fiesta de la Olla andothers, the MRAC has a more serious side, offering several youth andeducation-based arts programs. Among these are the Partners in

Florida Chocolate Rum Balls

Amanda StoverSILVER SPIRIT GALLERY

Alison’s PeanutButter Cups

Alison TromblyLEIGH SMITH PHOTOGRAPHY

Espresso AlmondChocolate Crunchies

Dave TurnerTOY TOWN

Old Fashioned Fudge

Virginia ClineEVERYTHING

UNDER THE SKY

Coffee Truffles and Toffee

Mary BaumhoverANDERSON FINE ART

Orange Blossoms Linda Boatwright

AZURITE GALLERY

Chocolate PeanutDrops

Ardene RickmanFIRECLOUD TRADERS

Chocolate-covered Peanut Butter Drops Phoebe LawrenceBLOOMIN' GOURDWORKS

Madame Millie’sHouse Chocolat

Robin OrahoodSILVER CITY MUSEUM

Panda TrufflesCindy Neely

CIENEGA SPA

Mexican Chocolate,Chocolate In

Chocolate Out andGrand Marnier Truffles

Emma BaileyTHUNDERSTRUCK ART &



Education Program of the John F. KennedyCenter for the Performing Arts, locallysponsored by Phelps Dodge, the Youth MuralArts Project locally sponsored by SyzygyTileworks and the PNM Fine Arts FridayProject funded by grants from the PNMFoundation and MRAC.

The Partners in Education Program offersProfessional Development Workshops forTeachers, designed to help educatorsincrease the artistic literacy of young people.

The highly successful Youth Mural ArtsProject is the result of a partnership betweenGrant County DWI and MRAC. Fundedby New Mexico Arts and the NationalEndowment for the Arts, young people inthe program have completed murals atnorth Silver Street, the Fort Bayard MedicalCenter, the Silver City Food Coop and theBayard Union Hall.

The PNM Fine Arts Friday Programbrings artists into the classrooms ofkindergarten through fifth grade students infifteen schools and three districts of GrantCount and Deming, with activities tostimulate the children’s interest in the arts.

So while the chocolate creations, shopsand galleries themselves are worth the priceof a ticket, there is a lot more to ChocolateFantasia than just chocolate and fun. Themoney raised is locally spent, and helpsprovide a brighter future for our children.Next year mark your calendar for ChocolateFantasia 2006. It won’t just taste good; it’llmake you feel good, too.

Lemon Lavender WhiteChocolate, Lavender FudgeBrownies and LavenderChocolate MeringuesBill NoldeFLOWERINGS & SILVER COOKS

Blue Dome Delights John RohovecBLUE DOME GALLERY

Mama Sparks’Million Dollar FudgeTwana SparksELEMENTAL ARTS

Jean Moore, Loan OfficerErica Amador, Loan Officer

Brenda Dominguez, Loan Officer

505.388.1903Customer Service: 800.432.10001203 N. Hudson Street • Silver City, NM 88061

Save up to $2,000 on your home purchase costs.

Equal Housing Lender

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

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VICKI’SEATERYGreg andMaryAnn Bond107 W. Yankie

Greg andMaryAnn Bondpurchased Vicki’sin October of

2004. Along with the fixtures, they werefortunate enough acquire Vicki’srecipes, which we have enjoyed foryears. The Bonds, who enjoy Silver Cityand their new venture, say that notmuch has changed on the menu. Hoursare Monday through Saturday 10:30 to3:30, and Friday and Saturday nightsfrom 5:00 to 8:00.

CHRYSSA’SCATERINGGary andMargie Ford1419 LittleWalnut Rd.

Gary andMargie Fordopened theirfamily catering business in a houseoriginally owned by Gary’sgrandparents, and named it after theirown granddaughter Chryssa. Thespecialty 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 areaand carryout lunchboxes.

FLOWERINGSBill Nolde215 W. YankieBill Nolde hasbeen a florist for42 years, makingarrangements forCoca Cola, 20thCentury Fox and

others. He retired here six years agobut retirement didn’t suit him. Hisnew shop, Flowerings, features freshunusual flowers, fine silk flowers, a fullrange of lavender products, colorfulartwork, and excellent service.

NEW FACES IN BUSINESS

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 differentvarieties of Impossible Pie to choose from. As far as the Silver CityBusiness and Professional Women are concerned there’s no reason tobe bored in the kitchen, so they compiled a local cookbook with over 230time-tested favorite recipes.

A leading advocacy group for working women, the Silver City BPWwas founded in 1927, making it one of the oldest local organizations inthe state. It is part of BPW/New Mexico and is affiliated with BPW/USA,one of the country’s oldest and largest organizations for workingwomen. Silver City BPW sponsors monthly dinner meetings withinteresting programs and time to network with fellow members who arebusiness owners, employees, teachers, retirees, and working mothers.Other events include seminars and workshops, and BPW annuallyhonors a “Grant County Business Woman of the Year.” In addition, itsponsors a “Young Careerist” for a statewide speaking competition, andawards two college scholarships each year.

Receipts from the sales of the cookbook, “A Taste of BPW,” help fundthe scholarships. Each recipe is a member’s favorite and “guaranteedto be delicious!” Some two years in the making, the book also containscalorie charts, household tips and much more.

To purchase your own copy of “A Taste of BPW” contact LindaMcArthur at 538-6320 or [email protected].

For information about monthly BPW meeting times and locations,contact Kari Harrison, Membership Chair, at 538-5302, extension 23.

Business &PROFESSIONAL Women’sCOOKBOOK

left: from left, DellaBurk, Karlene Colgan,Sam Redford, HeidiSexton and Judy Ruth.above: from left,Lillian Medina, JoanAtencio, SuzanneThomas, Laura Wiest,Linda McArthur,Shawneen Wilson,B.J. Matthews,Barbara Taylor andAdele Christie.

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LUIS TERRAZAS SETTLED IN SILVERCITY IN 1968, AND RAISED SIXchildren here with his wife Carmen. Foryears, Luis had dreamed of building hisown home. Not being a man who doesthings halfway, he obtained both buildingand electrical contractor’s licenses. In1979 he started his own company, LuisTerrazas Construction, and by the end of1984 he had built his first flat-roofedSanta Fe style home.

Over twenty years later, Luis continuesto build high quality homes. He creditshis loyal employees for much of thecompany’s success.

When his son Arturo was five, Luisbegan taking the boy to job sites afterschool. Arturo went on to obtain electricaland contractor’s licenses of his own. In2000 he established Terrazas Enterprises,Inc. with his wife Sonya, assisted by theirfaithful dog, Lola.

Like his father, Arturo puts the sameeffort and care into each home he builds,and enjoys the satisfaction of seeing theresults of his work. Both father and soncustom-design their homes with uniqueand functional floor plans to meethomeowners’ needs.

Both men still adhere to the philosophyLuis started out with years ago: Build eachhome as if it was your own.

LUIS & ARTURO TERRAZASTwo Generations of BuildersBY BRETT FERNEAU

A &EDiesel & Gas RepairQuality Work by Professionals

• Electrical • Hydraulic • Final Drives • Foreign & Domestic • Computer Diagnostic • Tractor Trailer Brakes

• Transmission Overhauls • Extensive/Engine Overhauls

8AM - 6PM • MON. - SAT. 24-Hour Emergency Road Service • 505.313.56753010 Pinos Altos Road • Silver City, NM

Danny Graziano, Owner •

505.388.2533Fax: 505.388.4400

A &EDiesel & Gas Repair

2334 Ranch Club Road • Silver City, NM

505-388-4433 • 800-924-4437

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

In the Mimbres Tim Donovan knows Landand 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.

Mimbres Branch Office3516 N. Hwy. 35 Mimbres, NM 88049

505.536.3870 office505.534.7955 [email protected] Silver City Office

[email protected]

www.realtor.com

Quality People, Quality Service

for Over 38 Years

An independently owned and operated firm.

1628 Silver Heights Blvd. • Silver City, NM 88061

505-388-1921 or 800-368-5632www.haciendarealtysc.com

E-mail: [email protected]

Service You Deserve. People You Trust.

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imbe

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S I L V E R C I T Y A R E APERFORMANCES & SPECIAL EVENTS

• Turquoise &SouthwestJewelry

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• Fine MineralSpecimens

• RockhoundingSupplies &Books

Open: M-Sat.Phone & Fax:

(505) 538-9001

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• Almost all brands of tires• Emergency Road Service• Batteries• Complete Exhaust Service• Complete Front End

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MayMay 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 [email protected] 7. 8th Annual Celebration of Spring. In Historic Downtown Silver City. 534-1700.May 8. 4:00pm. International Film Society presents a filmTBA. 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 Cliffand Silver City. 538-8078.May 22. 8:00am. Gila Native Plant Society Field Trip. Meetat the WNMU Fine Arts Theatre parking lot. 388-9221.May 22. 3:00pm. Church of the Good Shepherd RecitalSeries: Piano and Voice Recital. At the Episcopal Church ofthe 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. Cornerof 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 andWestern Show. Friday and Saturday evenings. Reservations538-2971.Ongoing. Historic Hay Wagon Tours. In Historic DowntownSilver City. 388-2315.Ongoing. Melodrama Theatre at the Pinos Altos OperaHouse. Saturday evenings 8:00pm. Reservations 388-3848.Ongoing. Silver City Farmers’ Market. Every Saturday 8:30am-12:00pm. At 6th and Bullard. 536-9681.

JuneJun 1. 7:30pm. Phelps Dodge Boyz ‘N Bulls Bull RidingCompetition. At Southwest Horsemen’s Park. 388-2586.Jun 1-4. Wild, Wild West Pro Rodeo. At SW Horseman’sArena. 388-2586.Jun 4. Wild, Wild West Day. 7th Annual Wild, Wild WestRodeo Parade and Southwest Heritage Crafts and Exhibits.At Gough Park. 388-4060.Jun 8-11. Rocky Mountain Outdoor Writers andPhotographers, Inc. Conference. At the Red Barn. 480-539-0484 or www.rmowp.orgJun 10. 2nd Annual Viva Santa Clara Fiesta. 537-2443.Jun 10. 5:00pm. MRAC Gallery Opening Reception for MRACMember Artists. At Wells Fargo Bank. 538-2505.June 11. 7th Annual Pinos Altos Art Fair. 388-4202 [email protected] 12. 4:00pm.International Film Society presents a filmTBA. At Real West Cinema II. 538-5142.June 18.MRAC Youth Mural Program Dedication. Pot LuckBBQ. At Bayard Union Hall. 538-2505.June 19. 8:00am. Gila Native Plant Society Field Trip. Meetat the WNMU Fine Arts Theatre parking lot. 388-9221.Jun 25. 7:30pm. The 2nd Ever Millie & Billy Ball. At theWherehouse. 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 andWestern Show. Friday and Saturday evenings. Reservations 538-2971.Ongoing. Historic Hay Wagon Tours. In Historic DowntownSilver City. Friday and Saturday, 11:00 and 1:00. 388-2315.Ongoing. Melodrama Theatre at the Pinos Altos OperaHouse. Saturday evenings 8:00pm. Reservations 388-3848.Ongoing. Silver City Farmers’ Market. Every Saturday8:30am-12:00pm. At 6th and Bullard. 536-9681.

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


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Ongoing. Melodrama Theatre at the Pinos Altos OperaHouse. Saturday evenings 8:00pm. Reservations 388-3848.Ongoing. Silver City Farmers’ Market. Every Saturday8:30am-12:00pm. At 6th and Bullard. 536-9681.

OctoberOct 1. Annual Pinos Altos October Fiesta. 538-0204 or [email protected] 1-2. Cliff Gila Grant County Fair. At the Cliff Fairgrounds.388-1559.Oct 1. 6:30pm. Astronomical Observation and PublicPresentation. City of Rocks State Park. Oct 7-10. Mimbreno Art and Archaeology. Bear MountainLodge Workshops 2005. 1-877-620-2327.

Oct 7-10.Annual Weekend at theGalleries. In Historic Downtown Silver Cityand various venues. 538-2505 orwww.mimbresarts.org

Oct 8. 10:30am. WNMU Homecoming Parade. In HistoricDowntown Silver City. 538-6011.Oct 21-23. New Mexico Ghost & Folklore Conference. PlaceTBA. 538-3785.Oct 21. Cory Sheridan presented by MRAC Folk Series. Atthe 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 OperaHouse. Saturday evenings 8:00pm. Reservations 388-3848.

G I L A C L I F F D W E L L I N G SNATIONAL MONUMENT EVENTSFor information call 536-9461 www.nps.gov/gicl/

JuneJun 4. Leave No Trace workshop. 11 Ancient Motifs of the Mogollon. Rock Art slidepresentation 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.

JulyJul 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 BirdWalk. (please call ahead to reserve a space).

AugustAug 6. Native Seeds/SEARCH Talk and Native Plant Walkwith Kevin Dahl, NSS Executive Director.Aug 20. Tracking Walk.Aug 21. Butterfly/Plant Walk.Aug 27-28. Adventures with Ed (Abbey) by Jack Loeffler. Abiographical memoir of his late best friend. Musicalperformance by George Page at Spirit Canyon Lodge, LakeRoberts, 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.

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

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

NovemberNov 6. Open House.

S I L V E R C I T Y A R E APERFORMANCES & SPECIAL EVENTSJul 4. 11:00-4:00pm. Ice Cream Social and Car Show. At theSilver City Museum. 534-5921.Jul 8. 7:30pm. MRAC Talented Neighbors Series presentsSinger-Comedian “Mona Little” (Twana Sparks). A one-woman 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 StockSeries. 534-5030 or 534-5264.Jul 8-11. Hummingbirds. Bear Mountain Lodge Workshops2005. 1-877-620-2327.Jul 16-17. Fiesta de la Olla. At Fort Cobre, Pinos Altos. 538-2505 or 1-888-758-7289.

Jul 23-24.2nd Annual BackyardHummingbird Festival. At Lake [email protected] 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 andWestern Show. Friday and Saturday evenings. Reservations 538-2971.Ongoing. Historic Hay Wagon Tours. In HistoricDowntown Silver City. Friday and Saturday, 11:00 and 1:00. 388-2315.Ongoing. Melodrama Theatre. At the Pinos Altos OperaHouse. Saturday evenings 8:00pm. Reservations 388-3848.Ongoing. Silver City Farmers’ Market. Every Saturday8:30am-12:00pm. At 6th and Bullard. 536-9681.

AugustAug 13-14. 8:00am. 25th Annual Gun Show. At the SantaClara Armory. 388-2360.Aug 19-21. 14th Annual Run to Copper Country Classic CarShow. 388-3519.Aug 20-21. Copper Country Cruizer’s Annual Car Show. AtWNMU 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 andWestern Show. Friday and Saturday evenings. Reservations538-2971.Ongoing. Historic Hay Wagon Tours. In Historic DowntownSilver City. Friday and Saturday, 11:00 and 1:00. 388-2315.Ongoing. Melodrama Theatre. At the Pinos Altos OperaHouse. Saturday evenings 8:00pm. Reservations 388-3848.Ongoing. Silver City Farmers’ Market. Every Saturday8:30am-12:00pm. At 6th and Bullard. 536-9681.

SeptemberSep 3-5. 10:00am. Annual Gem & Mineral Show. At theSilver 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. Activitiescelebrating 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.388-1559Sep 30-Oct 3.The Intimate Landscape: A PhotographicWorkshop. 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 andWestern Show. Friday and Saturday evenings. Reservations 538-2971.Ongoing. Historic Hay Wagon Tours. In Historic DowntownSilver City. Friday and Saturday, 11:00 and 1:00. 388-2315.

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New Mexico TravelerSilver City Life

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505-313-5140 • 8 88-217-79 62 WWW.TI M B E R LAN DCON STR UCTION.COM

5 05-313-5140 • 8 88-217-79 62 WWW.TI M B E R LAN DCON STR UCTION.COM

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

www.timberlandconstruction.com

SILVER CITYLIFE – 4

At CENTURY 21 Thompson Realty, find experienced CENTURY 21 professionals who arededicated to making the process of buying or selling your home as easy and as

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Silver City, NM 505-538-0021

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Thompson Realty

The Gold Standard in Silver City



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Silver City Life Summer 2005

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