AlwayzReal
I’m sure many of you have those people in your lives, or even places, that feel just right. Maybe you haven’t seen this person for a year, maybe even ten years, but when you get together, it feels like no time at all has passed and it’s smooth and easy. I have one of those people visiting right now, my longtime friend, Susan. She drove all the way out from Tacoma, WA to stay with us for just a few short days. We had planned to float the river, maybe take her on a scenic drive through Ghost Ranch, Abiquiu Lake and maybe land in Chama for lunch and squeeze a hike in there too. Well, as fate likes to do, the weather had other plans. Our float day turned cloudy and horribly windy with thunder and assumed lightning, though we saw none. Tree branches came down, the river looked like it was flowing backwards, some of our awnings came loose and are now in pretzel disarray. Being our friend's birthday, we were determined to do something uniquely fun. Earlier that morning, she and I had hiked up to the top mesa of Poshuouinge Ruins. I have been up to this stunning site many times and she had made this short and steep trek once herself on another visit. It was perfectly hot and cloudy and wonderful. The forest service has been up there every day for a while now. They are seeding the hills with native grasses, hoping to stave off erosion. It’s very impressive to watch those young men and women heft heavy straw bales and 50 lb sacks of seed all the way up that steep and rugged near mile trail! We also went to the farmers market, though it was small with only a few booths lined up on the shady side. I’m thinking the wind scared off a lot of the would-be vendors. We had dinner plans, but found ourselves with time to spare and decided that one of the best places in the Abiquiu valley to spend some pre-dinner cocktail time on a hot and wildly blusterous afternoon, was our very own rooftop deck overlooking the river. It was a great choice and we enjoyed watching the crazy storm pass through. As for dinner, we chose one of our favorite local gems, The Artesian Restaurant at Ojo Caliente. Like an old friend, this warm and inviting place is easy and smooth. We opted to sit in the bar area instead of the larger, louder and brighter dining room (that requires reservations, FYI). It was nearly full, with locals and visitors alike. Feeling mildly ravenous, we started with the Poblano Fries and my, oh my, these are good! Lightly battered long strips of poblano chiles, crisply crunchy and served with a side dipping sauce of a vinegar concoction with a hint of sweet and spice. The batter was a bit on the salty side, so I thought a savory aioli would be a better compliment and asked for a ramekin of their chipotle mayo. It was the perfect companion, cut the salt a bit and rounded out the chiles nicely. I ordered the Beet Salad for my entree. This is a huge portion heaped onto a lovely rectangular plate. Arugula was tossed together with toasted pepitas, walnuts, julienned beets, plumply sour cranberries in a slightly sweet raspberry balsamic vinaigrette and topped with a generous portion of a creamy goat cheese. As a rule, I don’t particularly like sweet dressings and this time was no different. Next time, I’ll ask for it on the side. The birthday girl went for the Green Chile Cheeseburger. Ordered medium rare, it came out perfectly. The meat was subtly gamey and the chile added the perfect amount of spice. A heap of shoestring fries and a large slice of tart pickle rounded out this old standby. My wife went out on a limb and ordered the Rack of Lamb. This dish was the star of the evening. It was perfectly roasted in a slightly sweet sherry reduction and served with a flavorful, buttery sweet potato mash. Though the menu indicated it came with broccolini, the asparagus that showed up was preferred by us all, even if it was left on the grill just a minute too long. Looking back at the description, it was listed as a sherry reduction, but those were definitely cherries hiding under the Rack, and they were indeed the perfect ending to the mash up of incredible flavors on the plate. If the food is this good, I don’t mind a few typos on the menu. My wife’s house made Sangria, my warming and bold Malbec and Susan’s tame Pellegrino, were a perfect pairing for a lovely evening and birthday celebration. Though this splendid dinner did not disappoint, in my opinion, the use of a little less salt and sugar would elevate this meal to an even higher level of deliciousness. Satiated and full, a sleepy drive home in the comfort of familiar friends, off to bed we went. By the way, the entire decadent meal came out to about $160.
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AlwayzReal I know I’ve said this a lot, but, it’s worth saying over and over again, I love this place so very much and often, can’t believe that I get to live here! This year is showing up to be one of the best years yet. The weather has been glorious, the river is high and the green green green is just great great great! Yesterday is just one of the reasons that I love living here. My wife and I drove the sleepy mile over to the weekly farmers market, hoping to score a fresh loaf of her favorite bread, whole wheat miche, from Jacona Village Bakery. We found a shady spot to park, grabbed our shopping bag and eagerly cruised the long rows of bustling booths. Pop ups full of homemade goods. Aromatic soaps and beautifully crafted candles with embedded flowers and herbs. Giant, tempting cookies. Guadalupe’s hot tamales and Elotes slathered with mayo, Parmesan cheese and a subtle red Chile powder. There are jars full of homemade jams and jellies and the beautiful display of RZs Bees, from the Ohkay Owingeh Pueblo, of their locally harvested honey. It always looks like art to me. I was glad to see that Bill was back with his colorful hand made fishing lures. If my wife wore earrings, I’d buy her some of those delicately feathered hooks to dangle from her ears. The patience it must take to make these lures is bewildering. He uses so many creative materials. He told me once that some of them have bits of fur in them! And, of course, all the vegetables and herbs. Tables loaded with baskets overflowing with deep red beets and peppy radishes. Succulent spears of asparagus and strangely large chive bundles. Heading back to our car, my wife spotted a new booth with a sign boasting, “free tarot readings.” I’m always up for any insight for my future, so happily took a seat in the comfortable chair across from Adriene Jenik, who for the first year in Abiquiu is offering tarot readings juxtaposed with the current climate conditions. She made her own deck from agave paper and hand painted each card with a unique ecological symbol. I can tell that she is gifted, but I have no idea what my reading means. Maybe I need a few more days to let it settle… Still being on a waistline reduction effort, I was hoping that we’d get out of the parking lot without succumbing to the unfeathered lure of ice cream from the Frosty Cow, but no, the wife couldn’t help it and said the forbidden words I’d asked her not to utter, “let’s get a milkshake”! Bad wife! Feeling defeated, but hoping for a surge of willpower, I entered the bright and chilly dining room of the Frosty Cow. There is a huge chalkboard menu, colorfully listing all of their choices of scoops, shakes, sundaes and more. There are sandwiches, hot and cold. One day I hope to try the Turkey Bacon Melt. I was wishing they had a salad menu to help me with my waning willpower, but alas, tempting Paninis and ice cream it was.
My wife ordered her favorite, the java chip milkshake, extra whipped cream please and I ordered…nothing!!! I did it! Well...maybe just one little sip. Feeling proud and strong, I made it out of that parking lot with a bag full of healthy veggies, a loaf of bread, some delicious looking brined goat feta from Malandro farms, but most importantly, my integrity! By Zach Hively Fool's Gold Injustice plagues us. So very, very many injustices. A man can feel overwhelmed by the great variety and scope of injustice out there. Partly this is because, being a man, he is unfamiliar with experiencing any injustice more severe than a bad umpiring call. Mostly it is because he can do very little to fix all the injustice, and he would much rather fix the injustice than think about it. Unfixed injustice makes him uncomfortable.
If you sympathize with this man, he’d rather not talk about it. Feelings make him uncomfortable too. But I—I would recommend identifying one single injustice you CAN fix. Preferably a personal injustice. Taking direct action against it will do wonders for your self-esteem, much more than wanting to fix the whole world but ending up falling asleep on the couch. My chosen injustice is this family I see in town with an impeccably trained border collie, the kind who locks eyes on its human and reads their minds and can go into public places without stealing someone’s french fries or attempting to play tug-of-war with their forearms. I love my dogs very much, and I almost never forget to walk them or feed them. They are Very Good Dogs. But when I watch this border collie, I suddenly and deeply appreciate those old “My kid can beat up your honor student” bumper stickers. You adolescent Einsteins would be safe with my older fella, Hawkeye, who has never beaten up anything tougher than a tree branch. If your kids are smart enough to throw a tennis ball, Hawkeye will be their friend. He has border collie-like focus on anything thrown. He also has no desire to interact with strangers outside of this throwing-things arrangement, which means he and I understand each other. My younger dog, Ryzhik, on the other hand—he really COULD beat up your honor student. He would not do so out of academic inferiority. He would, however, do so out of sheer and boisterous friendliness, and a strong misconception about his own body mass. I am fairly helpless to prevent this ballistic playfulness; Ryzhik knows all his basic commands, but he knows them best in two languages I don’t speak: Russian, and English with a Russian accent. You see, his foster dad was from Russia. “I have been teaching him in English too, so that he is learning how to listen to you,” his foster dad explained to me. “Also, we have not been calling him by his name. We have been calling him Ryzhik. Is a cute nickname. You pronounce it well. But you are not needing to follow his name with saying ‘and squirrel.’” I have now spent the better part of two years perfecting my terrible Russian accent, the better to communicate with my dog. This does not help matters when Ryzhik is joyously beating up a schoolchild, though, or a grandma out for a walk—honor roll or not. So: to mend the sense of injustice I experience when I see the border collie intensely NOT gumming the skin off some elderly pedestrian, I took Ryzhik to a professional dog trainer. I anticipated learning some insightful hacks to create more effective two-way communication with my dog, which I could then use to tell him to sit down and get over here and drop that old lady RIGHT NOW YOUNG MAN and other useful things. Ryzhik is indeed very smart; I just needed him to learn to listen to me through my thick American accent, thus becoming not only a Very Good Boy but an immaculately well-behaved one too. Let him become someone else’s injustice—let them envy me and my dogs! Little did I know I would be the one getting trained. First up, I learned that I most definitely was not using enough treats in my daily life routine. I thought that a command well executed was its own reward, plus massive amounts of praise and physical affection. Nope! Turns out that I, like my dogs, need more than that. What my dogs want most are pellets of salmon and peanut butter the size of your typical pencil eraser. These are how I let my dogs know they are safe and loved. And after a successful training session, I give myself pieces of chocolate. This is how I know I am safe and loved. Second up, I learned that there was far more to my early childhood education than I ever suspected. One of my earliest school memories is showing up one day and being expected to conduct long division. But did you know I had multiple years of schooling leading up to that triumph? I did not! It must be true, though, because dog education is founded on the same principles. Whatever early schooling Ryzhik had, we’re starting fresh. Which is fine by Hawkeye—he gets treats simply for hanging out with us. He really likes training. As for fixing injustice? The biggest injustice is how little I’ve worked with Ryzhik up til now. But that’s all changing, and I will keep you posted on our progress. Just as soon as I get my arm back. ~AlwayzReal We all probably acquire things that we intend to use later or sell or hope to fit back into one day. Last week I had it and decided to gather a trailer load of these stored items and take them to the Habitat for Humanity Re-store. Loaded on my borrowed neighbor’s 16 foot trailer were boxes and boxes of stuff. Things like dog sweaters, wrapping paper, heaters, coolers, weird unused kitchen gadgets, floor lamps, etc. Also some big stuff, like a refrigerator and an electric stove from the 60’s. I’d called ahead, hoping that they would come pick up all this booty, but was told that their one and only pickup guy had retired and that I could either wait a month (definitely not) in hopes that they hire a new guy, or bring them to the store myself. So choice B it was. After 3 employees, my wife and I had crammed all the goods into the donation sorting room, we couldn’t resist cruising the store, as we are always on the lookout for that special, unique bargain item to inspire our next build or, maybe a perfect Yart piece for the garden. We love this store and appreciate the intent of all Habitat for Humanity Re-stores. As builders, we have visited many many of these stores across the US. My favorite one is in Bremerton, WA. Acres of organized building materials at crazy good prices. The Albuquerque store is also a good one, though lately it seems the prices have near doubled. We downright boycott the Santa Fe location. Often the prices are higher than new, which we have brought to their attention and were met with snobby indifference. Fortunately, this day, we left with only 2 small ice trays, which we badly needed as ours had cracked just a few days ago. Now after all this work and feeling like we deserved a treat, we finally chose to eat at Ken’z Cuisine. Since I’ve been writing this weekly article and have a mandatory obligation to dine out at least once a week, I have packed on some extra, unwanted pounds. I gathered my fading will power and put myself on a severe food restriction 9 days prior. But, after reading the menu, I quickly decided to jump off of my diet and just go for it. Well, go for it, we did. Our dear friend, John, drove out from SF to join us for dinner. He knows Ken and made the evening more special by Ken coming to our table several times throughout the meal. We hadn’t yet made it to Ken’z Cuisine, mostly because we were confused. The outside of the building has a couple of nicely painted mural style signs stating it to be the Blue Heron Brewery and Pizza House. We kept hearing rumors that it was now Ken’z Cuisine but for some reason or another, just kind of back burnered it. Walking in through the back door entry (the only entry), we were surprised by the humble, yet elegant decor. There’s a sweet hand painted sign warmly welcoming all guests. We were met immediately by a lovely young woman to be sat at a comfortable table with large windows looking out on the sparsely treed Espanola plaza. We ordered a rich vibrant bottle of red from Chiripada Winery, the wife chose one of the many beers on tap and we all opted for the avocado croquettes as a starter. Ken came out of the kitchen to greet John and we ran our possible menu choices by him. He confirmed that we chose well, so we ordered the Cleo Naranjo Seared Salmon with mango salsa, the Crimini Mushroom and Spinach Pasta and the Chicken Parmesan. We ordered the Chicken Parm a la “Italian Christmas,” (a term cleverly coined by Ken) with both the pomodoro and the green chile alfredo sauces. I truly cannot say enough good adjectives about this food. I’ll try to keep it short, but, my goodness, this meal was DELICIOUS. We placed all three of the entrees in the middle of the table and decided to rotate clockwise after each of us got several forkfuls onto our appetizer plates. I started with the salmon. It was perfectly seared with a crisp but delicate coating of savory herbs, orange juice and…butter? The salmon was cooked to a tender firmness that is hard to achieve. It was plump and fresh and placed atop some of the best rice pilaf I’ve ever tasted. Julienned carrots, subtle herbs, and again, butter?
Next came the pasta. It was a perfectly al dente linguine drenched with a creamy white sauce and nicely complimented with the crimini mushrooms and spinach. We all wished that there was a little more spinach, but were very pleased with the overall flavor. The leftover sauce paired perfectly with the endless basket of delicious ciabatta bread, warmed to a taut and crunchy perfection and served with a soft, house herb butter.
We couldn’t quite finish all this splendor, so we packed our leftovers into our always-with-us to go container for later. Though we were comatose-ly full, I was committed to jump very far off of my diet, so asked for the dessert menu. We opted for the Lemon Curd Napoleon. This was equally remarkable as the entrees. Puffed pastry delicately filled with a tart and sweet creamy lemon curd, surrounded by lightly sweetened whipped cream, drizzled with raspberry sauce and succulent, slightly sour raspberries. I highly recommend Ken’z Cuisine to you all. The prices are very reasonable for the portions and the splendid quality. The decadent meal came to about $180 for the three of us, including tip and tax. During one visit to the table, Ken unraveled all of our confusion by telling us that he had merged with the former tenant, Blue Heron a while back, and that they had harmoniously been coexisting as a brewery pizza joint and fine dining, but, that the Blue Heron is completely severing from that location and Ken will soon be the sole tenant. He does get to keep the pizza menu going and plans to put his own flare on it soon. He is also on the verge of acquiring a full liquor license. Some of you may be familiar with his previous location at the Delta Inn, and some of you may recognize him from his days at El Paragua as a bartender. He promised an invigorating and unique cocktail list once the license gets approved. I hope he takes advantage of the opportunity for free advertising with some tables placed on the portico facing the plaza. I can picture a warm summer afternoon sipping Mojitos and Margaritas and crunching on the Fried Calamari that we just couldn’t justify ordering for this visit. Emerging stuffed from Ken’z and seeing the trailer empty kind of felt like losing 10 pounds (which I’m apparently not trying so hard to do). Jessica Rath For horses, donkeys, dogs, cats, and one pot-bellied pig! And, I almost forgot: two resident mice who live happily in a spacious terrarium. When I found out that there is an animal rescue organization in our area, I was excited because I love animals. And when I heard that their location was not far from where I live, I just had to learn more about it! The owners, Tina and Mike Kleckner, graciously agreed to meet with me, show me around, and let me take photographs. It was so heart-warming to get to know these two people who dedicate their lives to rescuing neglected, abandoned, threatened animals and to witness the deep, genuine love they give to their charges. They had no plans to take in animals when they bought their property in Youngsville. It sort of just happened – and the way they grew and changed with each new rescue is truly remarkable. It all started with one horse, Arrow. A good friend of Tina and Mike’s, Bridget McCombe from the Abiquiu Inn, had been rescuing horses from Oklahoma kill lots. Horse slaughter is outlawed in the United States, and any horse no longer useful to its owners will be sold or auctioned off at kill lots. From there, they’re sent to be slaughtered in Mexico. The transportation is inhumane and horrible. So, when Bridget had brought a truckload of horses back to Abuquiú and asked Tina and Mike whether they’d be willing to take one, they brought Arrow home. He was a thoroughbred off-track horse on his way to the slaughterhouse. Only three years old, he had won some 23 races, but because he was too young when they started racing him he developed a little bone spur, was deemed useless for making more money, and was sent off to slaughter. He changed the Kleckners’ lives, when they realized how much they could do for horse rescue. They acquired some more horses, but then, Mike told me, he really wanted a donkey. And a pig. When Tina came home from a weekend visit with her mother in Kansas, she was greeted with a loud HEE-HAW and first thought that their horse Belle had gotten ill with bronchitis! But no, this was Josephine. And soon after, they got another donkey, Wyatt. And quite recently they added Shoni, a donkey who had lost her siblings to sand colic – a serious gastrointestinal ailment which develops when the animal grazes on a sandy pasture. Since donkeys are very social creatures, the former owner felt that Shoni would be lonely all by herself, and so she joined Josephine and Wyatt. And the pig – I was curious, how did they end up with a pig? Tina explained: “ We’re now licensed by the State of New Mexico Livestock Board. We’re one of twelve licensed rescues in NM. When we get a call about an injured or hurt animal, we call the State of NM, and they will legally pick them up. They house them on their site for five days, and if nobody comes forth to say they are theirs, then we can legally adopt the animal. The State of NM called us a couple of months ago and said they had a pot-bellied pig that somebody had alerted them about over in Velarde. He was living in the wild, somebody must have dumped him, and his ears had recently been removed.” Mike added: “One ear was clearly cut off. The other ear was mangled, and dangled off his head.” Tina continued: “So, they asked, ‘Can you take the pig’? Pot-bellied pigs are considered pets, not livestock, so they couldn't take the pig, but they could pick it up and bring it to us, if we would be willing to give it a chance. We said, sure, bring him out. We knew nothing about pot-bellied pigs, but we knew nothing about horses either when we started, and we learned everything. So, they brought the pig, and we wondered, could it have been a coyote who bit off his ears, or a dog? But we noticed his reaction to human beings. He snapped at us like an alligator, he was mad at the humans, but he liked the dogs. Then we read up about earless pigs, and there were other cases where humans cut off their ears – to train their dogs for wild boar hunt. They use the pig with a bloody ear as bait. It took him a couple of weeks before he finally stopped snapping at us, and now he’s like a dog, he trusts us, but we had to earn his trust.” He probably can’t hear much because of the scar tissues around his ears, but all his wounds have healed really well. He wags his tail, and he loves everybody. “He gets along with the horses and the donkeys, and the dogs, and the humans. He’s part of the family”, Mike adds. “Pigs are so intelligent, I was trying to feed him, I had some older bananas cut up on a dish. I tried to put it down over the fence, and he figured out how to get the banana out of the dish which wasn’t easy for him to do because his mouth just doesn’t work that way. He turned the page about a week ago. He’s a totally different pig now. Before, when we had food, we had to be afraid he’d snap at us, but now he’s fine.” And what’s his name, I asked? Mike chuckled. “We didn’t know whether he was a boy or a girl. It’s hard to tell with a pig. We thought she was a girl and named her Piggy Sue, but then we found out he’s a boy. So Tina wanted to call him Sue anyway, because Johnny Cash wrote a song about “A Boy Named Sue''! Then somebody said, call him Sumo, so that’s what I like, and I call him Sumo.” But for Tina, his name is Piggy Sue. “If you listen to the words of the song, it’s just like our pig, because he snapped at us like an alligator. In the song, the parents called him Sue to make him stronger; he lost his ear in a bar fight, and he snapped at some guy like an alligator! This is too weird! So he’s got to be a Boy named Sue!” Mike said that they have a total of 26 animals that we’re feeding. Seven horses, three donkeys, six dogs, seven cats, and two mice! Another story! They have some barn cats, and they noticed that they were playing with something on the ground. Something tiny – the size of a thumb – no eyes – rolled up into a little ball. Mike exclaimed, it’s a baby mouse! No hair! He started stroking its chest, and soon he noticed that it’s breathing! He took it inside, researched what to do next, and learned: where there’s one there’s more. Sure enough, when he went back out he found another one. Mike got a tiny paint brush and some baby formula, and he set the alarm, and every four hours he would feed these two little mice. Nine days later, they opened their eyes. They probably were only a day old when he found them. They could never survive in the wild, once they’re used to being fed. Both Tina and Mike became quite attached to them. At a Holiday gathering they had a line of people waiting to go into the bathroom to see the two little mice (who live in a large terrarium) and to hold them because they are so cute. But if they had a male and a female, they’d multiply…. They called their equine vet who’s used to work on 1000-LB animals, and asked whether he could castrate the boy. “The vet thought we were nuts”, Mike laughs. “Finally somebody told us to wait another six weeks. If you have a male and female, you’ll have babies. But if you don’t, then you know you’ve got two females. And we never had babies.”. I was curious: “Did you already have this ranch when you took in the first horse?” Mike explained that they had the house, but nothing else. They went to Big R in Santa Fe, bought some horse panels, and built a round pen. Then they built the paddock where the horses spend most of their time. Then they fenced in some pasture land, then they built some walk-ins, so the animals could get out of the wind and the sun, and then they built a barn. It was a process, because there was absolutely nothing for horses here. They bought some water buckets and some horse panels and built the round pen – that’s how it started. When I looked around outside, at the two big barns, the different paddocks, and the feeding stations with lots of hay, I was duly impressed. What a labor of love! Tina agrees. “ We had the heart and the passion, the willpower to do so, but it was a lot!” Mike adds that they started in 2018, so everything one can see has been accomplished in the last five/six years. It’s been a journey! Mike and Tina have so many stories about all their rescued animals, one could write a book. Here is another one, the story of Marshall, a German shepherd mix. They had a chihuahua when they first moved out here, and the poor creature was killed by a coyote – right in front of Tina’s eyes. So, they decided they needed a big dog. Two days later Tina found a totally emaciated dog right by the Youngsville post office, one could see each of his rib bones. And he followed her home, two miles on a dirt road. When the dog saw the rain barrel he just plopped right in it and started drinking. Then he took a big dump, and out came a ketchup package from McDonalds’ – he must have been scavenging for a while. He was so emaciated and had mange all over. Tina and Mike decided to clean him up and started feeding him – that’s how they got Marshall. He’s not a marshal but a marshmallow, Tina claims, but he does a good job chasing off the coyotes. The Horseshoe Canyon Rescue Ranch is limited to taking in only ten large animals. For other animals, Tina and Mike try to find connections; for example, the Christ in the Desert Monastery has two horses that they arranged. “This is good, because Mike and I do this all by ourselves”, Tina adds. “We don’t have help. So, we don’t want to get so big that we can’t give each animal proper care. That’s our mission right now; we had a call yesterday about nine wild mustangs in Colorado – would we take them? We can’t, but I connected them with somebody who can. We have a huge network now, the State helps us a lot with that too.” “ This work comes with a lot of heartache. We had our first equine loss last week, Belle, she probably was in her twenties. She was the first horse we directly purchased from the kill lot. That was tough. She’s in a great spot now, in the back, where we have a little cemetery.” Tina is clearly moved, but she has a wise strategy that helps with grief. “A friend told us, ‘this dog or horse taught you so much to love, and now in your heart you have room for another one.’ When we lose an animal, we make sure we fill that spot right away.” Mike adds, “ When we lost a cat, we came back with two! Another one of our special needs, he’s blind in one eye, and only one ear! This is Rocky – from the Rocky-movie – and we got Adrienne, his girlfriend, both from the shelter.” With Marshall as guard dog and three donkeys (they keep coyotes away too), Mia, the chihuahua mix, can safely enjoy the sun. What a pleasure to know that all these animals who otherwise would be suffering or dead have such a safe, happy place for the rest of their lives. Thank you, Tina and Mike Kleckner!
~AlwayReal
A friend of ours needed a reprieve from the stifling heat of Austin, Texas, and asked if she could come stay a few nights to relax, cool off and maybe get some river floats in. We said, of course, we always have room for friends! So, a few days later, she drove up with her three chihuahua mixes. We got her settled into our sweet little guest quarters and gathered to make plans for the few days that she’d be with us. The weather has been all over the place, sometimes downright chilly! I’m a temperature wimp, most happy at degrees between 70 and 85, and had no interest in plunging into our cold river. None of us did, so we decided to take her on a driving tour. Three humans and our collective five dogs piled into our roomy van and headed north. We planned to drive to Ghost Ranch and maybe go for a hike, knowing that even if the dark, looming clouds turned into thunderous heavy rain, she would likely get a thrill out of the amazing visuals alone. It’s unbelievable to me that we are lucky enough to live amongst this stunning landscape. Ghost Ranch is always breathtakingly beautiful and this day was no exception. We collectively decided to not risk getting caught in a lightning storm mid hike, so headed out with Echo Amphitheater as our next stop. Sadly, it was still closed for these ominous upgrades that I keep reading about in the Abiquiu News. My bar is getting higher and higher for the big reveal. Ah well, she’ll have to wait until her next visit. Our end destination was slated to be the town of Chama, where we hoped to grab some lunch before heading back home. Driving into Chama is a different experience each time I go. My wife and I have been there during art festivals where the town is thriving and packed with locals and tourists. All the gift shops and restaurants are open and the charming coal train is spewing black toxic fumes into the clear blue sky. Other times it looks like a ghost town, shuttered, quiet and gray. This trip was one of those. Driving in, we were almost the only car on the road and hardly any businesses were open. We cruised the mile long tourist strip. Foster’s Bar kind of looked open, so I volunteered to hop in to do recon on the food situation. The bar was open with a handful of locals, but the restaurant was not. On our way into town, we passed Local, which had a sign saying that they would open today at 4. That gave us about 40 minutes to do a driving tour of the behind the scenes town. I love looking at architecture and was happy to have the time and the forced company of my wife who really doesn’t like to be kidnapped on these excursions at all. In this case, she had no choice and she ended up admitting to enjoying it a little. When we pulled up to Local, the outdoor gas fire pit was aroar and nice music was softly playing in the large, attractive outdoor seating area. We leashed up our pack, hoping to sit at one of the inviting tables by the fire, but it was too cold, so we loaded all the furries back in the van and got a nice table inside. This place has a really nice feel inside and out. It’s got a ski lodge vibe with, hopefully, fake game heads, comfortable couches, individual and group tables, tall ceilings and the biggest etch-a-sketch hanging on the wall that I’ve ever seen. It’s an order at the counter setup, which allowed us to ogle the huge, wood fired pizza oven in the very clean, open concept kitchen. Seeing that, we opted for pizza. We also ordered a couple of cups of the soup of the day, which was a delicious and very spicy chorizo chili with beans. Not being super hungry, we ordered only one pizza to share. They have one size, a 14 incher. We went for “The Rustler,” which had pepperoni, bacon and green chile. My wife ordered one of their many beers on tap and our friend and I asked for water. As many readers know, Chama has been having issues with their water for a very long time now. They ran out of water last summer after not fixing a long term leak in their storage tank and now are dealing with a “boil advisory.” Thus, we were offered bottled water at $2 a pop. Thankfully, they allowed us to bring in our personal water bottles from the car. The chili arrived first and we dug right in. I have a high spice tolerance and preference, but this version was spicy! I asked the nice GM for a side of sour cream to soften the tongue burn. It helped and I truly enjoyed it to the last spoonful of the black bean-y chorizo yumminess. I hope this becomes a regular choice on the menu. Our pizza arrived in a cloud of delicious aroma. It was perfect! A soft mozzarella cheese atop a savory subtle tomato sauce. The bacon, pepperoni and chili were a nice trio to compliment the perfectly crunchy and tasty wood baked crust. We all agreed that this is the best pizza in this part of the world and wished that we had ordered more. The last time I had crust this perfect was in Naples, Italy. Just sayin’… One unfortunate part was that everything was served on paper or plastic, which was confusing as the prices are on the higher side and there were attractively rolled high quality napkins resting on cute, small, metal trays that we happily assumed were intended for the pizza. Furthermore, we were brought way too many paper plates and plastic forks and knives that we didn’t use but hoped would not be tossed. We had to ask why this was the case, and were told that it’s the way that they are dealing with the “boil advisory.” I did see a commercial dishwasher and do not understand why this wouldn’t suffice as methods of commercial sanitization require boiling water and/or a chemical sanitizer. It was a bit confusing to use plastic-ware along with thick, dense cloth napkins and I wish there had been something posted to tell customers the situation. But, I do understand that restaurants have to make decisions that don’t always make sense to the patrons. Overall, we really liked this place and hope that the town of Chama can figure out the water issues and continue to head in the direction it seems to be going, which is up. Lets keep it local by visiting Local! FYI a small lunch was about 50 bucks, but keep in mind their prices include a 15% service charge so we don’t need to figure tip into the total. |
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