New Mexico
Tips for driving during dust storms in SE New Mexico
Folks in southeastern New Mexico know dust storms create low visibility, and it can be dangerous when driving.
CHAVES COUNTY, N.M. – If you live in southeastern New Mexico, you know the wind brings a lot of dirt.
Dust storms create low visibility and it can be dangerous when driving. KOB 4 found out what to do if you’re caught in the middle.
The National Weather Service says when there’s a dust storm or brownout conditions, the best thing to do is pull off the road, turn off your lights, keep your foot off the brake and stay inside the car. If you stay on the road, keep your lights on.
“You don’t want people to see your lights and use them as a target, thinking that the roadway is where you’re at. And obviously you’re not, you’re not traveling, you’re standing still. However, they often know that people in a dust storm are traveling through with their lights on and their flashers,” said Chaves County Undersheriff Charles Yslas.
Yslas says it’s not uncommon to see people crash during these conditions.
“In this last dust storm, probably about three months ago or so, we had a large pile up on State Road 2. We had another large pile up in which a person unfortunately was killed on 285. So it’s imperative to use that situational awareness,” said Yslas.
Right now, the sheriff’s department tries to warn people ahead of time, but they hope to implement new features they think will help.
“We’d like to see signs, not just signage, but flashing signs so that they are visible, and they draw attention,” said Yslas. “If you can avoid the incident or if you can prepare for the incident, you have a higher probability of success and safety.”
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New Mexico
Albuquerque bakery struggles to keep up with biscochito demand during holiday season
For Celina’s Biscochitos that means making double if not three times more biscochitos to make sure locals and people nationwide have a sweet taste of New Mexico tradition.
ALBUQUERQUE, N.M. – If you’re from New Mexico, there’s a popular sweet treat that will be on the dessert table this holiday season, biscochitos.
While you can buy them year-round, the holidays are especially busy for bakeries who specialize in making them.
For Celina’s Biscochitos that means making double if not three times more biscochitos to make sure locals and people nationwide have a sweet taste of New Mexico tradition.
“We probably do on average about anywhere from about, this year, probably about maybe 400 to 600 dozen a day,” said Celina Grife, co-owner of Celina’s Biscochitos.
It’s no easy job making biscochitos.
For the past 14 years, Celina’s Biscochitos has been making her grandma’s recipe. This year, just like the rest, there is a high demand for our state’s official cookie, especially during the holidays.
“We’re just trying to keep up with the demand. So everyday by the end of the day, we’re just trying to scramble to make sure that we have enough cookies on the shelf for our customers, so that way they can pick them up at the end of the day,” said Grife.
They’re making anywhere from 4,000 to over 7,000 cookies a day. That’s two to three times more than what they usually make outside of the holiday season.
Over the years, Grife has added more than just their traditional cookie.
“Our very first flavor was the red chile biscochito. And then one thing lead to another, we just started playing with it,” Grife said.
Now they offer red and green chile, lemon, blue corn pinion and chocolate chip. This isn’t just the unique, different flavors they offer, it’s the tradition they carry on.
“We are one of the few commercial companies that are still making them the traditional way. So we still use lard, and by lard, I mean the old-fashioned blue and white container that everybody uses at home,” said Grife. “We still use brandy in our product as well. We still use the old fashion anise.”
One thing Grife has learned over the years is that for some people, a biscochito is much more than just a cookie.
“This is very personal to people, and I had no idea how personal it was to people. I could be working at an event, and I’ll have people say, ‘No, I can’t have yours because my mom or my aunt or my uncle.’ Whatever! Somebody makes them in the family,” said Grife. “Or we get somebody who doesn’t have that family member with them anymore, and they try ours, and they’re kind of like, ‘This brings back so many memories.’”
Grife says their goal is to keep that traditional biscochito flavor and texture, in every cookie they make.
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