I am writing today to announce the closure of the New Mexico Independent. After three and a half years of operation in New Mexico, the board of the American Independent News Network, has decided to shift publication of its news…
While environmental activists played their part yesterday during demonstrations at the capitol building, going so far as to dress up as solar panels and to sing the tune of “You Are My Sunshine,” their counterparts, the anti-cap-and-trade contingency who has…
Roughly one quarter of University of New Mexico students are unimpressed with the state’s flagship public school, according to a survey that questioned college students about their higher education experiences.
Tom Udall can call himself the best cook in Congress this year. As long as he gives his wife, Jill, some credit.
Udall won the Congressional Cookoff, according to the Albuquerque Journal’s Michael Coleman, with a “major assist” from Jill. Udall (or is that the Udalls?) cooked a Watermelon “Sandia” Pine Nut Gazpacho and won Best in Show at the March of Dimes Gourmet Gala in Washington on May 4.
Coleman, the Journal’s political writer/food-critic-for-a-day, wrote of the dish:
The chilled concoction was delicious. Light, refreshing and sweet with just a hint of kick from the Serrano peppers, I can see why the judges liked it so much. If the Udalls were serving this up for a bunch of New Mexicans, they might turn up the heat just a bit with a little more Serrano. But the Washington crowd is notoriously wimpy when it comes to spicy food, so they did right by those attending this event.
If you want the recipe for the winning soup, then all you have to do is head over to the Journal’s site and see Coleman’s post.
