Sunday, October 16, 2011

A New Cure

It’s been over a year since my first move to the U.P. and almost ten months since my second to Santa Fe, New Mexico. I’ve suffered with homesickness during these transitions, but am now learning how to mend the pain through different remedies. Recently I found a new cure!

If you know me, you know I love to cook. Cooking has helped me in many ways. It helps me keep my mind off of things, calms me down, brings a huge sense of satisfaction after completing a tasty meal, and creates memories and/or brings back memories depending on what I’m cooking. (Sometimes I purposely make meals my mom used to just to soak in the familiar smells and tastes, it truly works!) 

With that said, I’m going to start adding recipes to my blog. Below is a recipe for a popular ingredient in New Mexican cuisine. 

Green Chile Sauce
2 pounds roasted, pealed, seeded, chopped, green chile (We have green chiles available to purchase from local farms and grocers in New Mexico, however,  I’ve found two canned brands that aren’t bad, Embasa Whole Green Chile Peppers and Hatch Farms Fire-Roasted Diced Green Chiles.)
¼ cup olive oil
¼ all-purpose flour
3 cloves fresh garlic, crushed
Salt and Pepper to taste

Heat oil in saucepan over medium heat, add flour and whisk constantly. Once ingredients are completely mixed add chopped green chiles and garlic to saucepan and mix until all ingredients marry.The mixture will become thick and change color slightly; the consistency should be like a gravy.

Leave the mixture in the saucepan to simmer, about 20 minutes or more. Stir regularly.

Add salt and pepper to taste.

Local grocers will roast chiles for free if you purchase from them in Santa Fe. We had 20lbs roasted and froze in 2 lb increments. When you need them unthaw, peal, seed, and then they are ready to go! If you don't want to make the above recipe you can use pieces or strips of the chiles on the below suggestions.

This green chile sauce can be added to all kinds of recipes to give familiar flavors a nice spicy kick. Below are a few suggestions.

add a tablespoon to mac’n’cheese
top on burgers
use as pizza topping
spread on a grilled cheese sandwich
add a little to a pot of chili
use as  topping for tacos, burritos, or enchiladas
mix a tablespoon with salsa or queso
stuff chicken, pork, or shrimp
use as a spicy relish on hot dogs

I hope you enjoy and watch for more recipes! Please e-mail me with any questions or suggestions at

Thursday, October 6, 2011

Inn at Loretto

 It has been exactly one month since I started my new job. On September 6, 2011 I became the Marketing Coordinator at the Inn and Spa at Loretto. The position was created due to the new social media marketing epidemic. A freelancer in Ohio was working long distantly as the Inn’s Marketing Coordinator, but after much consideration the General Manager and Director of Marketing and Sales decided to find someone local to Santa Fe. 

I wasn’t looking for a new job, however, I received a random email regarding this position on a Friday morning. I thought ‘what the heck’ and applied right away. Within two hours the Director of Marketing and Sales called, gushed over my resume, and set up an interview for the following Monday. 

The process was extremely unusual. The HR director ran into the lobby of the hotel yelling, “Where is my beautiful friend, Sandy.” (Mind you, I’ve never met this woman, nor talk to her in my entire life!) She led me to the offices behind the hotel, showed me what she announced as “my office,” and introduced me to her staff as their “new” Marketing Coordinator. I was really taken back so I asked her how many people they were considering for this position. Her exact words were, “Are you kidding? We hope you are the first and only!” NO PRESSURE!

That Friday they offered me the job.

I’m only part-time, but know that if I push myself and show that I’m hardworking, passionate, and willing to learn I can move up in no time. As of now, I'm in charge of all social media aspects and our Artist in Residence Program. Also, I help create packages for guests and other projects that happen around the hotel. Daily, my duties have grown.

I’m so blessed to be given this opportunity. I’m taking each day one at a time and am considering this a learning experience more than a job. I’ve learned about the hospitality business, website design, how to trademark (just to name a few) all in one month. I can’t wait to keep soaking in all this information and become the best I can be.

PS: I want to thank my amazing friends and family, I could not have accomplished all I have in the past year if I didn’t have your support, guidance, and love. Thank you!