Today's News

  • Que Pasa - Nov. 29, 2015

    10:30 a.m. and 3:30 p.m.
    Carnegie Library Story Time takes place in the children’s area of library. All programs are free and open to the public.


    8 to 11 a.m.

  • Editorial Cartoon Nov. 29, 2015
  • Editorial: Cautiously optimistic

    We applaud the city of Las Vegas and the Storrie Project Water Users Association for coming back to the table and negotiating a deal that appears to be a win-win for all involved.

    On the surface, the tentative agreement announced earlier this month by Mayor Alfonso Ortiz and city Utilities Director Ken Garcia appears to be something that would benefit both the city and its water customers and the association and its members.

  • Another Perspective: Seeding economic development

    By Terry Brunner

    During the last seven years, we’ve heard from a veritable plethora of experts as how to best help New Mexico recover from the recession. Economic experts and economic development professionals have their place but don’t necessarily have a monopoly on ideas. New Mexicans like you and your neighbors deserve an opportunity to have your say as well.

  • Just a Thought: Own up to your story and rise above

    It happens to all of us sooner or later. We are out there on the path of life and something causes us to stumble and fall. We’re all vulnerable to falling. The fall isn’t important, it is what happens next.

    I heard a speaker named Dr. Brene Brown at a conference last month in Atlanta. She is the author of two No. 1 New York Times Bestsellers, “Daring Greatly” and “The Gifts of Imperfection.” She writes about falling and what it takes to get back up.

  • Editorial Roundup - Nov. 29, 2015

    Compiled by The Associated Press

    The Cincinnati Enquirer on the Paris terrorist attacks and the proposal to stop Syrian refugees from entering the U.S. (Nov. 20):

  • Recipe: Chocolate Chip Cookies

        1 cup butter, softened
        1 cup white sugar
        1 cup packed brown sugar
        2 eggs
        2 teaspoons vanilla extract
        3 cups all-purpose flour
        1 teaspoon baking soda
        2 teaspoons hot water
        1/2 teaspoon salt
        2 cups semisweet chocolate chips
        1 cup chopped walnuts

  • Recipe: Buche de Noel (Christmas Log)

        2 cups heavy cream
        1/2 cup confectioners’ sugar
        1/2 cup unsweetened cocoa powder
        1 teaspoon vanilla extract
        6 egg yolks
        1/2 cup white sugar
        1/3 cup unsweetened cocoa powder
        1 1/2 teaspoons vanilla extract
        1/8 teaspoon salt
        6 egg whites
        1/4 cup white sugar

  • Recipe: Divinity


        2 2/3 cups white sugar
        2/3 cup light corn syrup
        1/2 cup water
        2 egg whites
        1 teaspoon vanilla extract
        2/3 cup chopped walnuts (optional)

    1.    Cook sugar, corn syrup, and water in a
        2-quart pot over low heat, stirring
        constantly, until sugar is dissolved. (On

  • No need to be shy about reaching for prepared pie crusts

    By Katie Workman
    The Associated Press

    I am an unabashed fan of refrigerated pie crusts. I am certain that the number of pies I would make if I was only allowed to make crust from scratch would be about 15 percent of my current pie output. And I know that my friends and family would be very sad should that happen.

    The refrigerated stuff is great. It just gets a quick roll on the counter, then with a quick fold-and-transfer-technique (see the recipe for how it’s done) it’s in the pan in a snap. Couldn’t be easier.