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Mary’s Recipe: Fire Up the Grill

By Eat & Drink
fireupthegrill

Hickory Smoked Pulled Pork

Serves 6–8

8 lbs. pork butt roast
Dry rub (recipes follows)
2–3 lbs. hickory chips, soaked several hours in water

1. Prepare grill for indirect heat. Sprinkle handful of soaked wood chips over coals, or place in smoker box of gas grill. Place pork roast on grate over drip pan. Cover grill, and cook pork at least six hours or until internal temperature reaches a minimum of 195 degrees. Check hourly, adding hot coals and hickory chips as necessary to maintain heat and smoke.

2. Remove pork from heat, and place on cutting board. Allow meat to rest about 20 minutes, then shred into bite-sized pieces using two forks.

Texas Brisket

Serves 6–8

8 lbs. beef brisket
Dry rub (recipe follows)
10 cloves garlic, peeled
2–3 lbs. mesquite chips, soaked several hours in water

1. With point of small knife, make slits all over brisket and insert garlic cloves. Rub brisket with dry rub. Follow directions for cooking pulled pork, using mesquite instead of hickory chips.

2. Let meat rest for 20 minutes before slicing. Serve on buns with a slice of onion.

Dry Seasoning Rub

Makes 1/2 cup

1/8 cup paprika
1 Tbsp. dark brown sugar
1 Tbsp. white sugar
2 tsp. salt
1 tsp. celery salt
1 tsp. ground black pepper
1 tsp. cayenne pepper (or to taste)
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder

Mix all ingredients. Use for barbecuing and smoking meats.

-Mary Brown Malouf

Mary’s Recipe: Classic Strawberry Shortcake

By Eat & Drink
Easy-to-make shortcake plays one of a plate’s best supporting roles.

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Easy-as-Pie Strawberry Shortcake Recipe

2 cups flour
4 tsp. baking powder
3/4 tsp. salt
1 Tbsp. sugar
2 Tbsp. butter, cut in chunks
2 Tbsp. shortening, chilled
3/4 cup half and half

Place flour, baking powder, salt and sugar in a food processor. Pulse a few seconds until mixed. Add butter and shortening and pulse until mixture looks like cornmeal.

Dump it in a mixing bowl and stir in the cream until a ball forms. Pat dough out 1/2” thick and cut with large biscuit cutter, or drop by large spoonfuls onto greased baking sheet, and then pat into shape.

Bake about 15 minutes or until golden brown.

Slice strawberries and sprinkle with sugar. Let sit several hours. Add a touch of balsamic vinegar to enrich the flavor of early-season berries, spoon between shortbread layers and then on top. Finish with whipped cream.

-Mary Brown Malouf

Mary’s Recipe: Preserved Cherries

By Eat & Drink
Summer is just around the corner, and that means cherries. Print this one out and keep it around for June.

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Preserved Cherries 

  • 1 pound sweet cherries, pitted
  • ½ cup sugar
  • ½ cup water
  • 2 tsp. lemon juice
  • pinch of nutmeg
  • ¼ tsp. almond extract
  • ½ tsp. vanilla extract
  • 1 cup maraschino or other cherry liqueur

Combine everything but the cherries and the liqueur in a saucepan and bring to a full boil. Reduce heat and add the cherries. Simmer for 5 to 7 minutes. Remove from heat and add the liqueur. When cool enough to handle, transfer cherries and liquid to clean jars and refrigerate, uncovered, until cool. Cover tightly and refrigerate up to two weeks.

-Mary Brown Malouf

Mary’s Recipes: Halibut with Quinoa Salad

By Eat & Drink
More and more chefs are pairing proteins with cereals, and I don’t mean Cap’n Crunch. While quinoa is technically a pseudo-cereal, according to the Whole Grains Council, it pairs perfectly with halibut in this recipe.

halibut-quinoa

Halibut with Quinoa Salad

Serves 4

4 6-oz. halibut fillets
2 Tbsp. olive oil
2 cups quinoa
4 cups vegetable stock
1/2 tsp. sea salt
3 Tbsp. extra virgin olive oil
1/4 cup diced zucchini
1/4 cup diced yellow squash
1/4 cup cherry tomatoes, quartered
1/4 cup edamame, shelled
1 Tbsp. diced shallots
1 tsp. chopped garlic
Salt and pepper to taste
2 Tbsp. favorite extra virgin olive oil to finish

Rinse the quinoa in cold water twice. Put the vegetable stock and quinoa in a heavy pot and bring to a boil. Cover the pot and reduce heat to low. Cook for 15 minutes. Fluff with a fork and lay out on a sheet pan to cool.

Heat oven to 350 degrees. In an ovenproof pan, sear halibut in oil until golden brown on one side; flip and place in oven for 8–10 minutes or until done.

Saute the zucchini and squash in 3 Tbsp. olive oil. Reduce the heat to medium and add the quinoa, shallots, garlic, edamame and tomatoes. Add a little more vegetable stock and heat it all through. Finish with a little of your favorite olive oil, and salt and pepper to taste.

Place the warm quinoa salad on the bottom of a shallow bowl. Place cooked halibut on top and season with your favorite olive oil.

-Mary Brown Malouf

Web Extra: Copper Kitchen’s Chicken Soup Recipe

By Eat & Drink
copperkitchen-chickensoup

Photo by Adam Finkle

In our Mar/Apr issue, we featured Copper Kitchen’s Chicken Soup. Now, we have the recipe so you can enjoy the soup at home.

To see how much the restaurant makes to serve for a full day, look for the amounts in parentheses. 

Brodo:

  • 2 quart of chicken stock (22 quarts)
  • 1.5 cup of roasted mushroom stems and trim (4 quarts)
  • 3/4 cup of parmesan rinds (2 quarts)
  • 1/2 cup of onions, rough chop (4 onions)
  • 1 carrot, rough chop (4 carrots)
  • 1 celery stalk, rough chop (4 stalks)
  • 2 slices of kruse cut bacon (10 slices)
  • Season salt and pepper to taste

Bring all ingredients to boil, then reduce to simmer. Continue to simmer for 6–8 hours. Strain through fine mesh strainer.

Roasted Chicken:

  • 1 piece of whole chickens (16 pieces)
  • Seasoning mix:
    1T (4T) grounded fennel
    1T (4T) salt
    1T (3T) dried thyme
    1T (3T) dried rosemary
    1T (3T) dried basil
    1T (3T) dried majoram
    1T (3T) dried sage
  • Salt and pepper for taste

Roast on racks at 350 degrees until cooked through. Pull off bone and shred into bite size pieces. Cool.

Sage Dumplings:

  • 16 ounces (6 pounds) Polly-O ricotta
  • 4 ounces (1.5 pounds) grated parmesan
  • A pinch (1/2 pieces) of ground nutmeg
  • 2 yolks (12 yolks)
  • 2 eggs (9 eggs)
  • 1T (4–6T) of salt
  • 1/2–2/3 cup (3.5 cups) of all-purpose flour
  • 1T (1/4 cup) of chiffonade, fresh sage
  • 1/3 cup (2 cups) of semolina

Mix ricotta, parmesan, nutmeg, eggs, salt and sage until well incorporated. Add flour and mix until incorporated. Allow to sit for 4–6 hours. Make 1 ounce balls using hands or scooping. Coat each with semolina. Store on a sheet tray with a layer of semolina under the dumplings.

Carrots:

  • 2 cups (4 quarts) of carrots, small and diced

Roast with olive oil, salt and pepper until tender.

Celery:

  • 2 cups (4 quarts) of celery, small and diced

Roast with olive oil, salt and pepper until tender.

White Onions:

  • 4 cups (8 quarts) of white onions, small and diced

Roast with olive oil, salt and pepper until tender.

Parsley:

  • 1T (1/2 quart)
  • Mince

Parmesan:

  • Grate on microplane

Copper Kitchen is located at 4640 S. 2300 East, Holladay, 385-237-3159

Mary’s Recipe: Bourbon-Marinated Pork Tenderloin

By Eat & Drink
Pork out! Catering pro Iverson Brownell and his team at Iverson Catering gave us this recipe back in 2008, and it’s still one of our go-to dishes for get-togethers.

bourbon-marinated-pork

Bourbon-Marinated Pork Tenderloin

Serves 15

4 whole pork tenderloin
2 cups whole grain mustard
2 tablespoons cayenne pepper
1 tablespoon allspice
1/2 cup honey
2 cups Jack Daniel’s

For the pork: Cut pork into desired size for skewer. In a bowl, mix 1 cup whole grain mustard, cayenne, allspice, honey (reserve 1 tablespoon) and 1 1/2 cups of Jack Daniel’s. Place the pork in the marinade and let sit for at least one hour. When ready to cook, skewer the pork and grill on each side for approximately 3–5 minutes. Set aside.

For the sauce: Place remaining mustard and Jack Daniel’s into a mixing bowl and blend. Add 1 teaspoon each of cayenne and allspice, and 1 tablespoon of honey. Serve the sauce as a dip or pour it over the pork. Present the skewers with flair: sticking out of little flowerpots or poking out of a squash or pumpkin.

Variations:

1. Grill pork whole, cool, then chop pork and put into mini taco shells with shredded red cabbage and chopped cilantro.

2. Grill pork whole, cool, then slice thinly and put between small biscuits with a tiny bit of chutney.

3. Grill pork whole, cool, then spread baguette slices with soft goat cheese and top with thin slice of pork. Garnish with a sweet pickle slice.

-Mary Brown Malouf

Getaway: New Mexico, Road Trip to the Land of Enchantment, Part Three. Santa Fe

By Adventures, Travel
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The shining turquoise and silver jewel of Santa Fe is the perfect place to end a road trip to New Mexico. Splurge on fabulous food, jangling jewelry, spiffy spas, amazing museums, up-scale resale, and acres of art. It is a veritable feast for every sense, a compilation to suit every style.

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Canyon Road, the center of the historical district, is half a mile of magic, packed with over 100 art galleries, with every medium know to man on display. The traditional adobe brick buildings add architectural charm to the galleries. Despite its diminutive distance, it is entirely possible to while away an entire day, stopping for victuals and vino, glimpsing, gazing and gawking at things of beauty and those that aspire to be. Every thing is for sale but looking is free and encouraged. On a brisk winter day, popping in and out of galleries is sure to warm your toes.

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For art you can’t purchase, visit one of Santa Fe’s many museums. I particularly enjoyed the Museum of International Folk Art, perched on Museum Hill. An amazing amalgamation of folk art from every corner of the globe will delight the child in every one. Alexander Girard, a prodigious architect, furniture, textile, interior and industrial designer, traveled the world with his wife Susan, collecting whimsical native art, toys, artifacts and textiles, eventually amassing a 100,000-piece collection.

He personally oversaw the construction and styling of the Girard Wing, that is chock-a-block full of his legacy in a permanent collection called Multiple Visions: A Common Bond. They must have had a lot of dusting to do before they donated it all!

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Lusting after some designer cowboy boots, silver Concho belts, or western wear but worried about blowing the budget? There is a thriving consignment/resale trade where your dollars will get you double. It might take some hunting but you never know what treasure you may discover. And a bargain ‘new-to-you” item is sure to make you smile.

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I only have one dining recommendation: The Pantry. We ate there three times. I am still trying to replicate a pork dish with flour, cumin, red peppers and chilies! I suspect there are myriad other options but, nuff said. Once you have had your fill of all things Santa Fean, put the car on cruise control and you will be back in Salt Lake City in 10 hours.

Photos by Pippa Keene

Move Over, Moab

By Adventures, Outdoors

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Gooseberry Mesa Trail near Hurricane, Utah; photo by Andreas Siegel 

When the mountain biking craze rolled from Marin County to Moab in the ’80s, the tiny town quickly became the prime location for two-wheeled adventure in Utah. Furnished with lilting slickrock and heart-pounding trails, for decades Moab was the best terrain riders anywhere could imagine.

But though logic tells us being first is usually a good thing, history tells us otherwise: If you’re first, you will eventually be overturned or overrun. (Just ask the Olmec or the Sony Walkman.)

Moab, for all its beauty and years of trail building, has been supplanted. The usurper is a series of upstart trails in St. George and the surrounding area. Some are well established, others are merely toddlers, but taken together they amount to the best weekend you’ve ever had on a bike.

Bearclaw-Poppy Trail (Historic Green Valley Loop) – St. George

When it comes to conversion—in this case, to mountain biking—this lovably lap-able trail puts any missionary duo to shame. The Bearclaw-Poppy Preserve greets visitors with an endless network of trails that hug the base of Bloomington Hill. The variation between these interlocking routes makes the trail a popular destination for more experienced riders to bring their beginner friends, without fear of pushing novices beyond their skills. It’s like a ski resort where expert runs parallel the rope tow.

Carsonite trail markers, scattered throughout the area, identify easy escape routes for features like “Three Fingers of Death” and “The Acid Drops.” It’s important to follow the signage for safety reasons, but also to retain the right to use the trails meandering through the preserve (so please, no improvising on this trail).

Within the confines established by the BLM, however, are some uproariously fun pump tracks, drops and smooth-rolling desert hardpack, which makes sticking to the script easy. The trail in its entirety can be shuttled as a 5-mile downhill run, or an 11-mile out-and-back (longer if you loop back using the city roads). Whatever route you choose, you’ll be grinning as wide as your chin strap by the end.

JEM Trail – Hurricane

When linked to Hurricane Rim and Goulds, JEM (blazed by John, Ellen and Mike) forms a 21-mile loop of intermediate-level riding. If you choose the classic JEM loop, you can ride this trail as a 13-mile loop with roughly 800 feet of gain, but you’ll have to chug 6.2 miles up a dull and dusty doubletrack to reach the point where most riders start: the top of a 7-mile joyride to the Virgin River.

The descent pours smoothly from Highway 59 down an open desert plain before an abrupt shift in tempo at “The Staircase,” a steep, technical section with tight switchbacks. Aside from this geologic aberration, which can easily be hiked while toting your bike, the JEM singletrack flows like Busta Rhymes to the river gorge. Here, anyone afraid of heights can choose to walk the brief segment of exposed trail overlooking the riverbed before finishing the ride.

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JEM Trail, photo by Gary Colet 

Barrel Roll – St. George

Barrel Roll outside of Santa Clara was a local favorite before the recent development of BLM trails. Barrel Roll is an intermediate 6-mile loop with 700 feet of climbing that shares a trailhead with the Rim Rock, Sidewinder and newly minted Suicidal Tendencies Trails. Barrel Roll is the least challenging of the group, so riders can test their suspension on its varied terrain before taking on the trail’s more technical cousins.

As you push along Barrel Roll, pale tufts of sagebrush and intermittent speckles of Indian paintbrush enliven the trailside landscape. In the distance, the Pine Valley Mountains cap the Navajo Sandstone cliffs in a stacked collage of crimson and yellow—a worthwhile reward as you pedal back to the trailhead.

Gooseberry Mesa – Hurricane

To some, Gooseberry Mesa is a sacrilege—a mohawk-topped punk with the audacity to undermine Moab’s monopoly on slickrock. To the rest of the world, it’s simply the most fun they’ve had on two wheels. Riders from across the globe make the Gooseberry pilgrimage to pay homage to the nine painted trails spidering atop the bubbled and boiling sandstone. These international devotees never return home disappointed.

Each of the nine trails stretched across the mesa top offers their own degree of difficulty. Beginners can ride the dirt road or the practice loop for a tiny taste of the technical splendor on Gooseberry without missing out on some of the visual delights. Experts can take on the Big Loop, a 12.5-mile bruiser that incorporates the more challenging stunts and stints of smaller trails into an anthology of Gooseberry’s greatest hits. Every trail has its own highlights, so it’s worth spending a day or two to discover which ones capture your loyalty. After all, devotion is a foregone conclusion here.

Zen Trail – St. George

When people gush about the riding around St. George, they’re actually talking about the Zen Trail. While supremely difficult, Zen Trail is a perfect balance (as the name implies) of climbing and descent, full throttle fun and focused technical riding. You’ll zip along desert singletrack before picking your way through blossoms of sandstone and other monoliths, but the topological contrasts of the trail flow together in a riotous ride that’s worth every second.

It’s a hearty 1,100 feet of climbing condensed into a 6-mile loop overall so be prepared to pedal. The southwest end of the circuit overlooks the Bearclaw-Poppy Trail but stays on the Green Valley side of the bluff. Despite being a relatively short cityside trail, it’s important to bring lots of water to meet the trail’s demanding technical descents and aerobically stimulating ascents.

Meet the Expert

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Photo provided by Mark Erickson

When Mark Erickson retired to St. George 15 years ago, he figured he’d spend the rest of his mornings playing golf. “That lasted a few weeks,” he says, explaining his decision to ditch a golf cart for his mountain bike. “I found I needed a little more than golf to keep the blood pumping. But the real reason I enjoy mountain biking so much is that it gets me out into some of the most beautiful scenery on earth.”  His first ride into the landscape he loves was on the cityside Green Valley Loop. The ride itself was short, but circling back to the trailhead on busy roads was uninspiring and long, which may have planted the seeds for his future shuttle service, Mountain Bike Buddies. 

“I got myself totally lost on a ride in Washington and ended up sitting on a rock all night, waiting for someone to come along. I was thinking, ‘This is how the people I find lost on the trails around St. George must feel.’ They have two options—either get rough directions from a local bike shop or sign up with a big guided tour company.” Neither option is ideal if all you want is someone to pick you up, point you in the right direction and then meet you at the bottom. Erickson offers riders a third path, between “turn by the rock that looks like a longneck, bro” and “that’ll be $150…per person.”

Erickson has become the preeminent shuttler in St. George. Whether he’s taking first-timers down the paved trail in Snow Canyon or fearless pros to the insanity of Flying Monkey Trail in Virgin, his feedback from guests is unanimous: “That may have been the most fun day of my life.”

The Raging Bull

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Photo by Garett Buehler

As a brand, Red Bull occupies a unique position atop the world of sports. It’s not only the patron saint of soccer players, skateboarders and rally drivers, but also the sponsor of soapbox races and other benign bits of absurdity. For all the silly venues and mainstream sports, though, Red Bull is still the horned god of truly terrifying spectacles. Foremost among them is the Red Bull Rampage, where mountain biking’s brave-and-stupid chieftains gather in Virgin, Utah, (although it’s not virgins that get sacrificed). Every fall, the unsullied terrain is transformed into a monstrous playground where 20-foot drops are commonplace and 70-foot backflips rate third place.

Each year the jumps get bigger and riders push physics to the Newtonian limits. Worries tug more insistently at spectators and competitors alike—successful runs are merely a crisis averted, a nightmare deferred. It was these concerns that led Red Bull to cancel the event in 2004, but in the twisted logic of extreme sports, those fears were symptomatic of a challenge pros can’t ignore. After all, overcoming fear is part of the thrill. With that in mind, the Rampage was reborn in 2008. The event is an unending crescendo with new bones and records broken annually. But until the bubble bursts with a broken back or worse, this particular bull rages on.

Visit redbull.com/bike for details on the 2015 competition.

Back>>>Read other stories in our March/April 2015 issue.

Mary’s Recipe: Meat Balls with Marinara, Thanks to Grandma Sue

By Eat & Drink
Grandma Sue, who recently appeared on Good Things Utah, sent us this recipe for Joanie’s Meat Balls with Marinara. You’ll find more of her recipes in the newly released cookbook. Click here to buy your copy. Thanks, Sue!

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Joanie’s Meat Balls with Marinara

“This recipe makes two large soup pots of meatballs and sauce. It freezes well and is really handy to have on hand for unexpected company. My cousin Joan and I always get together to make a batch. Otherwise, it would take forever to roll out those meatballs by oneself.”—Grandma Sue

Meat balls:

6 lbs. lean ground beef
2 lbs. Italian sausage, hot or mild
1 lb. bratwurst sausage
3 Tbsp. fresh garlic, minced or equivalent amount of garlic powder (not garlic salt)
2 Tbsp. dry Italian seasoning mix
3 cups of the warm sauce (recipe below)
2 eggs
2 cups Italian seasoned breadcrumbs
1 Tbsp. ground black pepper
1 1/2 cups fresh grated Parmiginao-Reggiano cheese

Marinara:

1 (#10) can crushed tomatoes (approx. 102 ounces)
3 of the larger cans tomato sauce (approx. 28 ounces each)
6 packages McCormick/Shilling spaghetti sauce mix or equivalent
1/4 cup granulated sugar
2 Tbsp. black pepper, or to taste
3 Tbsp. Italian seasoning (oregano, basil, thyme, etc. mix)
3 lbs. crimini or white mushrooms, if desired, cleaned & sliced
3 cups fresh grated Parmiginao-Reggiano cheese

If desired: 2 additional lbs. Italian sausages, cut into 1” chunks and dropped into warm sauce with the meatballs & mushrooms.

Instructions:

In 2 large stock/soup pots divide all the sauce ingredients, except cheese, evenly (rinse out cans with small amount of water). Do not add mushrooms and cheese until just before dropping in the meatballs. Heat sauce ingredients, which have been thoroughly mixed at medium-low heat while preparing meatballs.

In a very large bowl, put the ground beef and sausage, which you have removed from their casings, if needed. Add remaining meatball ingredients along with the 3 cups of the warmed sauce and mix until just blended. If you are garlic lovers like us, you will want to be able to smell a strong garlic aroma. If you don’t smell this, add more garlic.

Add the prepared mushrooms to the warm sauce, then standing over the pots, make the meatballs using about 1/8 cup for each meatball. Drop into sauce as you make them. Reserve about 4 cups of the meatball mixture and just sprinkle, unformed, into the pan after you have added all the meatballs. This helps to “thicken” the sauce. Then stir in cheese.

Place pots in 325-degree, pre-heated oven. Cover loosely with foil (this is to keep sauce from splashing out and making a mess in your oven). You can also bake this in a roaster oven if you have one. You will want to bake the sauce for at least 3–4 hours, stirring gently about every 45 minutes. Baking this sauce instead of cooking on top of the stove keeps the sauce from burning on the bottom of the pan and saves you a lot of work stirring.

After about 3 hours, take out a meatball and cut in half. It should be done and the sauce reduced by about one fourth.

*I usually set out my meats ahead of time so they can come to room temperature. Your hands can get very cold mixing and rolling those meatballs if you don’t. Do not over mix the meatball mixture. This will make the meatballs tough. Same goes for mixing meatloaf.

MEATBALL SUBS: Cut Hoagie rolls in half lengthwise, lightly butter and toast on a griddle until browned slightly. Place cooked meatballs down length of roll to cover. Drizzle with the Marinara sauce and sprinkle with canned or freshly grated Parmesan cheese. Serve immediately.

-Mary Brown Malouf

Getaway: White Sands National Monument and Carlsbad Caverns National Park

By Adventures, Travel

Photo courtesy of NPS

Several must-see sights that should be on any bucket list worth its bucket can be found further afield from Albuquerque (see our post on a road trip to Albuquerque here). A visit to White Sands National Monument and Carlsbad Caverns National Park will take you to the southern part of the state, but your driving time is rewarded with two kinds of white formations.

In the southeast corner of New Mexico, Carlsbad keeps its secrets subterranean. Driving through some unspectacular hills to the incredibly crowded visitor center parking lot, you may not have an inkling of the treasure that lies beneath the surface. You can enter the caverns two ways: by foot or by elevator, a crazy piece of modern technology plunging into eons old Earth. We chose to wander in under our own steam and, unlike most visitors, to wander back out the same way.

The trip down the Main Corridor, along the paved but steep trail, reveals highlights around each corner. A favorite trick is to turn a torch roof ward to watch the shining descents of single drops of water, the minute building blocks of the cave.  Speleothems, or cave formations, include not just stalagmite and stalactite, but draperies, soda straws, columns, flowstone, popcorn and dams, all varying shapes and hues of white. In the midst of all this natural wonder, a restroom, snack bar, souvenir shop and aforementioned elevator are to be found. A constant stream of people and 57-degree temperature await you as you explore.

After driving for three hours, you wind down the huge grade of State Road 82 into Alamogordo, the town closest to White Sands National Monument. In the distance is a giant white expanse, reflecting the sky. Nestled in the northern limits of the Chihuahuan Desert, surrounded by the White Sands Missile Range, this monument is small but special. Upon reaching the visitor center, you may be perplexed to see people in snow pants, toting plastic snow saucers. Juxtaposed with the blazing sun, these sights seem most peculiar. Upon entering the park and driving along Dunes Drive, the attire and accoutrement make sense; massive white sand dunes provide perfect sledding hills, minus the snow.


Photo by Pippa Keene
We timed our visit for sunset colors and good photography light, arriving about 2 p.m. Many parking areas allow you to leave your car and stroll for as far or near as you want. But, as most sand dunes look very much alike, keep an eye on the mountains behind you so you may navigate the way back. Though they may look the same to the untrained eye, there are four distinct types of dunes: Dome, Barchan, Transverse and Parabolic, forms based on wind, sand supply and plant life. After walking for half an hour, a peaceful feeling descends, as there are no other people visible. Shadows of cacti and grasses cast crazy patterns in the waning light while tiny lizard feet leave etchings of hasty passage. The hearty Soaptree Yucca can grow up to a foot a year to keep its leaves above the sand, resting on a sand pedestal once the dune moves on.

Both Carlsbad and Alamogordo have every service you need for your visit. A four-hour drive from Alamogordo has you in Santa Fe, the crown jewel of the state.