Real Estate Blog

If the answer is yes, then you should sign up for this special seminar in Santa Fe on October 19, 2019.  I am delighted to announce that Guru Juan Babiloni will be teaching in Santa Fe!  He is the Chief Instructor for the USA for Warrior's Eskrima, a style of Filipino Martial Arts (Kali), a weapons based system.  

Kali is a martial arts system developed from hundreds of years of inter-tribal conflict and warfare adapted to the terrain and environment of the Philippines.  Kali had to be effective against multiple opponents and in tight spaces, techniques that come in handy in our modern society.   This is the training that many of the highest levels of government agencies as well as the most elite military special forces groups…
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Tomorrow will be the unveiling of the new Arbolitos at Las Estrellas community.  As a part of that and in conjunction with the Santa Fe Wine & Chile Fiesta, we are hosting a wine tasting with Casa Rondeña Winery.  I'd like to share a bit about the winery...  Casa Rondeña Winery was lovingly established in late 1995 as a family undertaking, with the first plantings in 1990 at the hands of vintner John Calvin.

The Tasting Room opened in August 1997 and a winery building, with a commemorative Tricentennial bell tower, was completed in the autumn of 2004.  In 2008, a new barrel aging and storage facility, including the Founder’s Rotunda, was built in order to expand production capability of the winery and hold special events for winery members and…
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Red, green or Christmas?  If you know what Christmas means in this context, chances are, you’re a chile fan like me.  Chile is member of genus Capsicum which is part of the nightshade family of flowering plants and is related to the tomato and the potato.  Most people think that green and red chiles are different types of peppers. They are in fact a fruit of the same plant; they are simply picked at different times. The red chile is the ripened version of the green chile. (Tea shares the same confusion: green, white, black, they are all from the same plant).

It all began with Christopher Columbus… while exploring the Caribbean islands he was introduced to the chile.  Columbus called them red peppers as their spicy punch was reminiscent of the black

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Chile peppers are an amazing source of vitamin A, B, and C.  They are high in fiber, phytonutrients and Capsaicin.  Capsaicin is being researched for its preventive effects on cancer at several major universities. 

These peppers also pack a punch for your metabolism. Capsaicin has an effect that is similar to green tea (ECCG) and caffeine and has been shown to stimulate weight loss when eaten as part of a healthy diet.

Capsaicin is a safe and effective topical analgesic agent and is used in the treatment of arthritis, shingles (herpes zoster), nerve damage, and even migraines.   It is also used in pepper spray – hence the name.  

There are many delicious ways to consume chile.  New Mexico is known for it’s enchiladas, rellenos, chile con

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In preparation for the Santa Fe Wine & Chile Fiesta next week, my post today is for my wine lovers as it is a long and detailed one.  Of course, I am deeply interested in all the details of grape varietals and growing, flavor pallets, etc. but today I am focusing on New Mexican wine growing.  If that isn’t your thing, you may want to skip this one.

Early American settlers found grapes growing wild along the East Coast and assumed that higher quality European varieties would also grow well where the wild grapes grew. But severe winters, disease, and insects caused the imported Vitis vinifera to fail.

 

Vinifera grapes require mild, dry climates like those in California, Arizona, southern New Mexico, and west Texas.  They may be injured by

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New Mexico is the oldest wine country in America by roughly 200 years with a history of wine as rich as its colorful landscapes.  In 1598 Don Juan de Onate led Spanish colonists to the upper valleys of the Rio Grande with Franciscan monks following.  Wine was an important part of religious ceremonies but was difficult to attain in the region.  Initially, the monks were forced to use imported wine that contained 18% alcohol and 10% sugar and was transported in stoneware jugs which held approximately 2.6 to 3.6 gallons each and were sealed with a cork or wood plug.  The jugs were lined internally with a lead-based glaze – which could leak into the wine during prolonged exposure to heat or the acid in the wine.  The monks were desperate for a local

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