High Holidays 2012 at Los Alamos Jewish Center

LAJC News:
Rabbi Melissa Klein. Courtesy photo
By Bonnie J. Gordon
The Los Alamos Jewish Center community eagerly anticipates welcoming a special guest rabbi for this year’s High Holiday season, Rabbi Melissa Klein.
Rabbi Klein will not only officiate religious services, but will also lead community events that weave together traditional high holiday values with the theme, “Generation to Generation.”
Longtime Los Alamos rabbi, Rabbi Jack Shlachter, was honored with an invitation to lead services at a synagogue in Vienna, Austria.
His acceptance

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Smith’s Annual Chile Roasting Operation is Underway

Smith’s Food and Drug Center employee Avi spent Friday running the two chile roasters outside the Central Avenue store. Smith’s annual roasting operation kicked off Thursday. Photo by Leland Lehman/

Avi loads the roaster with fresh green chile. Photo by Leland Lehman/

Avi bags roasted chile. Photo by Leland Lehman/

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Chili Roasting Season Has Arrived


Chili roasting time is here and Matt Romero, owner of Romero Farms in Dixon is prepared. He has been a regular at the Farmer’s Market for years and will be there on Thursday morning in the parking lot near Mesa Public Library. Photo by Clay Dillingham.

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Food on the Hill: Grilled Salmon

“Food on the Hill” by Sue York

This week’s recipe…

Photo by Sue York/

Grilled salmon

Fish seasoning:

  • Equal parts of — No Salt Cajun Seasoning
  • Onion Powder
  • Garlic Powder
  • — 1/2 part of Mesquite seasoning
  • Salmon Filets with skin on
  • Spray butter
  • Seasoning (above)

Photo by Sue York/


** If you need to freeze the uncooked fish filets, put them in a plastic zip bag and put in a little water and a tablespoon or two of lemon juice. Zip the bag with all of the air out and do not freeze for more than one month.
Photo by Sue York/

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Cowboy Breakfast Aids Alzheimer’s Association

The Posse Lodge hosted its Cowboy Breakfast Sunday, which this month went to benefit the Alzheimer’s Association of Los Alamos. Photo by Salvador Zapien/

The Posse Lodge was pretty full by 9 a.m. and drew a steady stream of pancake eaters. Photo by Salvador Zapien/

Melissa Spiers, left, and Mary Yamada help with the breakfast. Photo by Salvador Zapien/
Cowboy Breakfast Guru Cary Grzadzinski chats with Mrs. Rickman of Los Alamos. Photo by Salvador Zapien/

The Alzheimer’s Association of Los Alamos was

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‘Food on the Hill’: Congo Bars

“Food on the Hill” by Sue York
This week’s recipe…
Congo Bars:
Photo by Sue York/
  • 2/3 cup butter(softened)
  • 2 1/4 cup brown sugar
  • 3 eggs
  • 6oz chocolate chips
  • 6 oz butterscotch chips
  • 3 2/3 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup sweetened coconut
Congo Bars:
Photo by Sue York/
Preheat your oven to 350 degrees. In a large bowl, add brown sugar, butter, and cream together.
Photo by Sue York/
Add eggs, and morsels, mix well. Add dry ingredients

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Update: Get Tickets Ahead for High Tea and a Fashion Show!


Local ladies enjoy a delicious spread. Photo by T.K. Thompson/

TOTH News:

Purchasing tickets in advance is strongly encouraged for the High Tea and Fashion Show because this event has sold out the last two years.

The House of Hope ladies’ mission team and the co-ed Trinity Builders team warmly invite the community to join them again this year for a sumptuous tea, followed by a stylish fashion show.

The afternoon’s activities are intended to raise funds for house-building mission trips to Juárez, Mexico.

Smiling faces, beautiful shoes and clothes at

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‘Food on the Hill’: Smoky Cheese Fondue

“Food on the Hill” by Sue York

This week’s recipe…

Photo by Sue York/

Smoky Cheese Fondue

  • 2 Tablespoons olive oil
  • 1/2 cup chopped onions
  • 4 cloves garlic (pressed)
  • 1/2 cup flour
  • 3/4 teaspoon salt
  • 2 (12 oz) beer, NOT all at once (I like the dark beer)
  • 2 teaspoons brown mustard
  • 4-5 cups shredded cheddar cheese
  • 1 1/2 cup Monterey Jack (shredded)
  • 1 1/2 cup smoked gouda cheese or smoked cheddar (shredded)
  • paprika on top
  • bread cubes for dipping

Photo by Sue York/

Fry onions in olive oil for 1 minute then add garlic and cook

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Chamber’s FAN44 Pairs Local Business Owners

Enjoying lunch and conversation at the Co-op today, from left, Superintendent of Schools Gene Schmidt, David Griggs of the Friends of the Library, Edwin Theodore of the Co-op Deli and Cory Ulibarri of the Co-op front end, and Michelle Tange of The Education Plan during today’s FAN44 business networking event. Photo by Carol A. Clark/

Because not every business person who belongs to the Los Alamos Chamber of Commerce can get to a Business Breakfast or evening FAN Club event, the Chamber has launched a new networking opportunity: FAN44.

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Ruby K’s Launches Renovation Project to Enhance Seating Comfort, Expedite Service

From left, interior designer Misha Peterson, Ruby K’s new operations manager Melissa Schmidt, owner Ruby Alexander and architect Steven G. Shaw. Photo by TK Thompson/

By Mandy Marksteiner

In August, Ruby K’s Bagel Café will begin renovations designed to enhance daily operations at the popular eatery.

Los Alamos architect Steven G. Shaw and interior designer Misha Peterson are working together to make it easier for customers and staff to move around in the restaurant.

“We’ll also start serving cupcakes, other bakery item and grab and go sandwiches and salads,” owner

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Day Journeys to the Middle of Nowhere: South Fork

Travel Column by Kirsten Laskey

Seeing a Whole New Side to South Fork

One of the great things about leaving your front door is that you can encounter anything. Anticipation for what you might stumble upon hums loudly as you move down the road.

I heard that hum of excitement as my parents and I recently drove to South Fork, Colo., despite the fact that I have visited this tiny “burg” several times in the past.

Photo: D&RGW water tower in South Fork. By Kirsten Laskey

My parents own a parcel of land in the area and were members the Rio Grande Club golf course.

I’ve spent many afternoons with my mother,

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‘Food on the Hill’: Italian Parmesan Cheese and Herb Bread

“Food on the Hill” by Sue York

This week’s recipe…
Italian Parmesan Cheese and Herb Bread
1¼ cup warm water ** see note about water in recipe
1Package of dried active yeast
3 Cups of bread flour (I use King Arthur)
2 tablespoons sugar
2 tablespoons dry milk powder
1 teaspoon salt
3 tablespoons of softened butter
4 tablespoons of Parmesan cheese (Kraft is fine)
1 teaspoons dried chopped rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
1 ½ teaspoons dried

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Feds Forbid Crosses on Bridge Panels in Jemez Springs

Image: Sample of a U.S. Postal Service stamp that has a picture of “San Xavier Del Bac Mission” and the title “HISTORIC PRESERVATION” across the bottom. Courtesy

UPDATE: Tonight during an interview with Jemez Springs Mayor Edmond Temple, he said Bill Hutchinson of the New Mexico Department of Transportation (NMDOT) had previously informed him that the feds would not permit artwork depicting crosses be attached to two new bridges in the village. The censorship story broke this afternoon and Temple said this evening that NMDOT is now saying the issue isn’t

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Food on the Hill: Bruschettas

“Food on the Hill” by Sue York
This Week’s Recipe…
To make the base for all of these I use the sourdough baguette bread you get at Smith’s. Cut them at a diagonal and butter one side. Arrange them butter side down in a non stick fry pan. Have a sauce pan about the same size as the bottom of the fry pan and fill it with about 2 inches of water. You need the water to add weight to the pan. Put the sauce pan on the top of the bread and the weight will press the bread into the fry pan making a beautiful crust on the bread. Cook until golden. Keep

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TOTH’s ‘Pie in the Sky’ Fundraiser Exceeds $500

Lisa Rothrock and Bill Hamilton check out homemade pies in the silent auction during Thursday’s “Pie in the Sky” fundraising dinner at Trinity on the Hill Episcopal Church. The event was tied to the church’s annual Vacation Bible School underway this week. The dinner consisted of homemade chicken and vegetable pot pies and salad, with ice cream for dessert. More than $500 was raised from the homemade pie-filled silent auction alone. The money will be used for TOTH’s annual Mexico home-building project. Photo by TK Thompson/

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Make Your Reservations Now For The Blue Window’s July 15th Wine Dinner

The Blue Window Bistro is having the first of what will become an annual Wine Dinner at 6 p.m., Sunday July 15.

The dinner includes five courses and five paired wines with fine wine specialist Phillip de Give.

The cost is $75 per person and reservations are required. Call 662-6305.

The menu for the special evening includes:

First Course

  • Warm Deconstructed Caesar Salad
  • Tender grilled romaine hearts, soft-boiled quail egg, shaved parmesan, brioche crostini, anchovies, homemade caesar dressing
  • *Latour St. Bris Sauvignon Blanc, Burgundy, 2010*

Second Course

  • Seared Scallops
  • Jumbo sea

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Economic Vitality Administrator Meets with Housing Board

Los Alamos County Economic Vitality Administrator Greg Fisher met with the Los Alamos Housing Partnership Board in White Rock Tuesday to introduce himself and find out ways in which the County might collaborate with LAHP to develop affordable housing locally. LAHP developed the successful Pinon Trails affordable housing project in White Rock several years ago. Photo by Carol A. Clark/

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Food on the Hill: Cherry Crisp

“Food on the Hill” by Sue York

This week’s recipe…
Cherry Crisp
Photo by Sue York/
10-inch tart pan or large pie plate
8 cups cherries, washed and pitted and halved
½ cup sugar
5 tablespoons cornstarch
½ teaspoon mace or nutmeg
½ teaspoon vanilla extract
1 1/4 cup flour
1/3 cup sugar
1/3 cup brown sugar
2 teaspoon baking soda
¾ teaspoon salt
2 eggs
butter – for dotting the top
Photo by Sue York/
Mix ½ cup of sugar into the cherries and let

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Boy Scout Troop 22 Completes Philmont Cavalcade

Standing on top of Mount Baldy from left, Jonathan Osden, Matthew Davenport, Miles Barkley, Walter Barkley, Jack Barkley, Ben Shirey, Bridger Spearing, Alex Shirey, Robert Shirey, Brad Morley, Steven Calhoun, Devon McCleskey, Nick Greenfield and Dane Spearing. Courtesy Photo

Boy Scout Troop 22 of Los Alamos has completed the cavalcade at the Philmont high-adventure camp in Cimarron.

Eleven boys, aged 14 through 16 and three adults, spent eight days riding horseback through the rugged mountains of northeastern New Mexico near the Valle Vidal.

Starting at base camp, this group was often

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