Yearly update on things to do and climate thoughts


Planning for next year? 

Many people ask what time to the best time to come to The Lodge.

Truthfully there is always something to do, but here’s a sample of the rest of the year and part of 2015. 
We do specials always in January and June.

On a  personal note: My absolute favorite time to be here is July 4th- November 1st. The weather is great and the sunrises, sunsets, flowers,and birds are just wonderful. My favorite day is Christmas Eve with the luminarias and posole (the cafe does a great one). Lastly,anytime we have fires in the fireplaces is great too.

Let us know what you like to do in Silver City and when-so we may update the yearly calendar with your information.


October is great weather- crisp mornings and highs in the 70’s -perfect for hiking, the gallery walk is the weekend of 10th, and great to go and see the petroglyphs at Pony Hills and a side trip to Pink Store in Palomas, Mexico.

November is getter cooler, but hiking is a joy, the drive to Cliff Dwellings is beautiful, a trip to Rock Hound Park in Deming is fun (not in the blazing sun of summer), and of course, Thanksgiving dinner at The Lodge is always wonderful.

December is a perfect time to come early in the month(or twice for the holidays), make the shopping lists, shop, and be ready the holidays: an instant de-stresser. We will wrap your presents for you(seriously). 
The Lodge is festively decorated, the fires are ablaze, and its very cosy. 
Christmas Eve is a not to miss-John has the luminarios on the buildings, down the driveway, and the cafe has posole on the stove. Its magical. A great New Mexico holiday tradition.
Christmas Day brings the big dinner at the Lodge and hot chocolate and cookies before bedtime this year.
New Year ‘s Eve dinner is romantic and you don’t have to drive anywhere.We do one sitting- so relax and take your time.

January is all about kicking back abit.
January is also the month the rooms are discounted by $30. per night per room. starting on the 2nd.A great time to rent Myra’s Retreat for a family get together or card groups.Its a good time to visit the Museums, read that book by the fire, eat yummy soups(cafe makes great ones), go on the Syzygy Tile works tour(its great),and have the Cliff Dwelling to yourselves.Basically a great time to decompress and plan for 2015. 


February is hopping with fun stuff to do
Chocolate Fantasia ( a ticket gets you a bunch of handcrafted chocolates)is the 7th.
Valentine’s  Day falls on Saturday, the 14th,-make your reservations now for dinner and/ or a  room. A great gift.
Chinese New Year’s is the 19th- the cafe is celebrating with dinners on the 19th, 20th, and 21st. We make the best pot stickers .
Average temperature for you folk from the North  is 54- come and take a break from the cold.

March is all about Spring-its coming! 
The birds are starting to migrate and the temperatures are warming. Lots of great hiking, bird watching, biking, and of course with the temperature being around 60-there’s tons to do. The pond should have the Chiricahua Leopard Frog trilling away. 

April is Spring-its almost 70 each day. Perfect outdoor activity weather. Horseback riding  and biking can’t be beat. Shake off the winter in ones bones. Its perfect to do everything indoors and out. End of the month is the Tour Of the Gila bike race. Come and train with us or just come and do some the routes (and realize those racers are crazy!).  The Lodge will have “Girls for Guad” biking shirts for sale this year.

May begins with the bike race and ends with the Bluesfest. If you want the visit to be a bit quieter-come the 2nd and third week of May. Temperature is in the upper 70’s.

June is a great time for family reunions, weddings, and evening picnics at The Lodge. We offer $30. per night and per room for the month.

July is the beginning of the monsoon season-it usually begins during the 4th of July Parade-we, New Mexicans, are always ready to celebrate with some showers. The parade is local- local pretty much fun. The  afternoon rains bring wildflowers and cool temperatures (mid-80’s)-perfect for hanging out on the portals and balconies.

August is just beautiful-usually looks like Ireland with cactus. Fat deer, butterflies, and happy birds. Clayfest is the first week. Its a great time to hear lectures, take tours, visit galleries, and learn about the local history through the subject of clay. Lots of workshops to attend also. The Lodge is celebrating its 5th anniversary- we are going to have a party on Saturday the 15th to celebrate. hope you can join us. Mid-80’s

September is of course Labor Day- lots to do-Gem Show and Car show are in town. The second week is Pickamania- an Americana music festival- free and fun. The third week is the Gila River Festival- a celebration of our wonderful 3.3 million acres

We will update this list as we find even more wonderful things and thoughts to do.

Thanks for enjoying the Silver city with us.

Moses’ visit and two recipes- Fresh Corn Pancakes and Poached Chicken in Coconut milk

Hello,

Greetings from The Lodge.

Moses visited Miss Liza Jane Von Doggie recently. See picture in previous post. Moses is a Leonberger and at 7 months old and is 70 pounds. They are pals. He makes Liza Jane look like a miniature poodle instead of the standard she is. She definitely loved the idea of adding muscle to her pack. Moses owner is Liza Jane’s namesake. She created the great mural in the dining room. See pic.Image

KItchen news:

Here’s two recipes guests have asked from us. We were asked recently for three recipes for a new cookbook on New Mexico. It made me type them up and then we can share them with you.!

Linda’s Summer Time Poached Chicken in Coconut MIlk serves 6 (This recipe is a summer take on New Mexico Posole, a wonderful stew with lots of great garnishes)

Step one:
One whole chicken 
2 cups of white wine
1/2 cup orange juice
2 cups  each of chopped celery, onions, and carrots (sauteed in 2 TBLS of butter or olive oil)
6 cloves of garlic minced (Farmer’s Market)
1 tsp of black pepper and cumin
Put the above ingredients in a large pot -add enough water to cover the chicken and poach till the chicken temperature is 170.
Cool till the chicken is easy to handle or put in icebox overnight.
 
Step two:
Debone and skin chicken reserving the breast meat.
Skim the fat from the broth. Discard.
 
Step three:
add to the broth
3 large sweet potatoes peeled and cubed
2 cans of tamarind nectar ( 11.3oz. each)
13 ounces coconut milk
the deboned and skinned chicken except for the breast meat
1 tsp cumin
cook until sweet potatoes are done, don’t over cook the sweet potatoes, they will become mushy, fork tender is best.
season to taste with salt , pepper, and maybe a bit of cumin. (We always tell the staff to taste what they are making-its important-recipes are guides, but not set in concrete.
 
Step four.
Cook white or brown rice or posole-enough for 6- 1/2 cup servings
 
Step five:
3 limes quartered
3 avocado sliced
3 mangoes sliced 
basil-threaded from The Lodge  garden
roasted  and sliced green chili 1 1/2  cups- Hatch New Mexico
sliced cherry tomatoes  1 1/2 cups from The Lodge Garden
pistachios -we use Eagle Ranch Pistachios from Alamogordo New Mexico
warmed breast meat
 
Step six-assembly:
6 soup bowls
place 1/2 cup of the rice or posole into the bowl 
ladle broth mixture into the bowl (just enough to leave an inch of space on the rim)
add large pieces of the breast meat
The fun part:
 you will garnish with the mango, avocado, green chili, tomatoes, and lastly pistachios
Limes on the side to finish the dish
We serve with either roasted local veggies or melon.
Its Gabbie’s favorite dish
 
 
Fresh Corn or Blueberry Ricotta Pancakes serves 6- Summer, its corn from the Farmer’s Market and in the Winter,its frozen blueberries.
The second most asked for recipe at The Lodge
 
Dry side:
2 cups flour
1/2 cup medium grind polenta
2 TBLS sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp freshly ground nutmeg( fresh is the best)
1/4 tsp cinnamon
Wet side:
2 eggs beaten
1 cup ricotta (we make ours here at The Lodge-with lemon juice)
corn from 3 ears of fresh corn -Farmer’s Market or 1 1/2 cups  frozen blueberries
2 TBLS olive oil
2 cups milk
1/4 cup orange juice
zest of two oranges
Combine the wet and dry.
heat griddle or cast iron pan add some butter or lots..and make some pancakes.
Remember to turn the pancakes when the bubbles have formed.
Serve with maple syrup.