Pictured above:A Baya weaver bird builds a nest in a babul tree on the outskirts of Hyderabad, India (NYT)
Abq - Weather or Not
Cross your fingers for all our visitors - keep the winds at bay and pm, not am, showers.
It sure feels like Fall all of a sudden, doesn't it?
This is the week when Albuquerque shines. Let's show visitors to the Duke City that we aren't just the stats they read about.
Look up in the sky, on the way to work - it's wondrous.
Someplace where you've never been before / Something new I learned this week
A Marriage of Two Trees: an Unusual Wedding in a Small Italian Town
The 2018 NOBEL PEACE PRIZE. The Congolese gynecologist, Denis Mukwege, who has treated thousands of rape victims, and Nadia Murad, the Iraqi Yazidi, who was sold into sex slavery by Isis, have been jointly awarded the 2018 Nobel peace prize.
At a time when victims of rape and sexual molestation are mocked and human rights are demoted on the world stage by a US president, this announcement on October 5th was particularly welcome and greatly appreciated.
2018 NOBEL PRIZE for Economics. Two American economists, William Nordhaus and Paul Romer, received the Nobel Memorial Prize in Economic Sciences for their work on the relationship of climate change and technological innovation to economics, which has profoundly shaped policy around the world.
THIS WEEK @ THE BALLOON FIESTA : Click here for Event Schedule.
Wednesday, October 10th
October 13th at the BioPark:
There will also be a HARVEST DINNER on October 20th - $95 /person
Santa Fe - October 13
The Whiskey Classic is an immersive event experience designed for whiskey, bourbon, and scotch aficionados, industry professionals, as well as those who want to discover the art behind these beverages. Our event is housed at Bonanza Creek Movie Ranch, home of one of the most famous western movie sets in the film industry. Reflecting a bygone era, we've filled the set with whiskey distilleries, breweries, musicians, mixologists, and whiskey experts for a truly unforgettable experience!
- all access pass to samples and tastings
- commemorative whiskey tasting glass
- main stage events
- hot mixology
- live music
For more information, CLICK HERE
The Best Chocolate Chip Cookies
- 8 ounces unsalted butter (2 sticks; 225g)
- 1 standard ice cube (about 2 tablespoons; 30mL frozen water)
- 10 ounces all-purpose flour (about 2 cups; 280g)
- 3/4 teaspoon (3g) baking soda
- 2 teaspoons coarse sea salt or 1 teaspoon table salt (4g)
- 5 ounces granulated sugar (about 3/4 cup; 140g)
- 2 large eggs (100g)
- 2 teaspoons (10mL) vanilla extract
- 5 ounces dark brown sugar (about 1/2 tightly packed cup plus 2 tablespoons; 140g)
- 8 ounces (225g) semisweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
- 1 cup pecans, roughly chopped with a knife into 1/2-inch pieces
- Coarse sea salt, for garnish
- Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. (Alternatively, whisk over an ice bath to hasten the process.)
- Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.
- Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined, with some dry flour still remaining, about 15 seconds. Add chocolate and pecans and mix on low speed until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to 3 days.
- When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat oven to 325°F. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a nonstick or parchment-lined baking sheet. Each ball should measure approximately 3 tablespoons in volume, and you should be able to fit 6 to 8 balls on each sheet. Tear each ball in half to reveal a rougher surface, then stick them back together with the rough sides facing outward. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top to bottom halfway through baking.
- Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press salt down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool complete.
- Repeat steps 3 through 5 for remaining cookie dough. Allow cookies to cool completely before storing in an airtight container, plastic bag, or cookie jar at room temperature for up to 5 days.
Editor's Note: This is a fabulous recipe and these are amazing cookies - you can adjust the baking time for chewy (less) to crisp (more).
Happiness is a Warm Puppy
Meet Max - a very patient Irish Wolfhound puppy
If you'd like to vote even before Early Voting Begins -
1500 Lomas at the Clerk's Annex
is open beginning 10/9 at 8am
Early Voting begins 10/20 at various locations - but until then, this is it.
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