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Holiday Lights & Luminaria Bike Tour

by The Schnoor Team

Presented By: Routes Bicycle Rentals & Tours, Inc

Recurrence: Recurring every December 24th

Location: Routes Bicycle Rentals & Tours, Inc

Address: 2113 Charlevoix St NW, Historic Old Town, Albuquerque, NM 87104

Phone: (505) 933-5667

Time: 5:30pm; 6:45pm: 8:00pm

Price: $20-25 Per Person

EXPERIENCE THE MAGIC OF THE HOLIDAYS ON OUR TWINKLE-LIGHT BICYCLE TOUR OF ALBUQUERQUE!

Join us as we take you through the heart of Albuquerque, down luminaria-lined avenues in Old Town and past some of the most impressive light displays in the Southwest. Our unique and intimate bike tours are the perfect way to experience the holiday sights, sounds, scents, and magic of New Mexico without the traditional headaches of heavy traffic and slow moving lines.

Now in our 8th Annual holiday season, Routes Bicycle Tours ‘Lights & Luminara’ Bike Tour has become a festive tradition for friends and families all over New Mexico!

Historic Old Town Albuquerque and the nearby Country Club neighborhood close their streets to automobile traffic on Christmas Eve, and together host one of the most extensive luminaria displays in the state. Old Town is also home to the City’s impressive holiday tree and the famous decorations and ceremonies of the San Felipe de Neri church.

Your breathtaking Christmas Eve bike tour begins with a stunning ride through Old Town and around the San Felipe de Neri church to view the city’s largest concentration of Luminarias.

We then proceed into the Country Club neighborhood, where every street is twinkling with holiday cheer and impressive light displays. This fantastic neighborhood also hosts an annual hot air balloon “glow” at sunset for your enjoyment. With this year’s VIP tickets,  guests can fill up on even more holiday cheer throughout the evening, in the tasty form of spiced cider, hot cocoa, New Mexico Piñon Coffee (unlimited refills with your special, keepsake Routes mug), and locally-made biscochitos (a traditional NM cookie).

The entire tour is approximately one hour in length and will be experienced from the comfortable seat of our signature cruiser bicycles, which have been festively transformed into impressive light displays of their own!

Multiple routes, times, and bicycle options are available for your enjoyment. You may choose to rent a bike from us or bring your own bike at a discount (BYOBike). All rentals come with a helmet, bicycle lights, our festively decorated “twinkle light” bicycles, and -as always- Routes’ coveted goodie bags for each rider!

This year, compliment your heart-warming bike tour with a body-warming beverage and keepsake mug!

General tickets include a cup of locally made cider or New Mexico’s favorite pinon coffee. Want to enjoy your hot beverage throughout the events? Purchase a VIP Mug Club ticket and receive unlimited refills throughout the evening in our collectible Routes Bicycles mug – choices for VIP mug club tickets include Cider, NM Pinon Coffee, or local artisan Hot Cocoa from the Chocolate Cartel!

Source: "Holiday Lights & Luminaria Bike Tour"

OUR FAVORITE HOLIDAY RECIPES

by The Schnoor Team

Including biscochitos, green chile tamales, green chile posole, and pre-contact pudding.

CELINA ALDAZ-GRIFE, founder and co-owner of Celina’s Biscochitos, in Albuquerque, says her biscochitos often bring customers to tears as they think back to their own grandmothers, aunts, or mothers baking the customary Christmas cookie. Traditionalists, though, have sometimes become heated upon discovering that she’s riffed on the recipe with versions like red chile, green chile–pecan, lemon, and walnut-cranberry. “One thing I’ve learned is that it’s extremely personal to people,” Aldaz-Grife says. “I went into this thinking I was just making cookies. I realized I’m making something that means so much more.” Even as she adapts her grandma Maggie’s biscochito recipe, she makes sure each one is recognizably a biscochito. “We don’t want to stray away so far from the tradition that you can’t taste the original,” she says.

Like her, three other New Mexico chefs take similar liberties with some of the state’s favorite holiday treats. Among them: Chef Brent Moore of the Indian Pueblo Cultural Center’s Pueblo Harvest Café, in Albuquerque. Native Americans, he notes, once ate  only heritage crops, like corn, beans, and squash; foraged for ingredients, like sage and wild spinach; and hunted wild game, like deer and rabbit. Some tribal members are returning to these pre-European-contact ingredients—a journey that Roxanne Swentzell chronicles in The Pueblo Food Experience Cookbook. Moore taps into the trend, too, albeit by adding modern culinary flair. “It’s a fine line between tradition and innovation,” he says. “We’re trying to highlight these old flavors without losing ourselves in it.”

When he was in elementary school, Jeff Posa’s side gig was lugging buckets of tamales made by his grandmother Aurora Lujan to sell at the Roundhouse. She founded the tamale-centric family business in 1955 and ran it until his parents took over in 1976. Jeff took the helm in 1990, overseeing Posa’s El Merendero Tamale Factory and Restaurant, renowned for making each tamale by hand—about 12,000 a day during the Christmas season. In addition to ordering the classics, customers requested vegetarian and vegan options, so Posa’s added green chile–cheese and calabacitas–black bean varieties, which have become a tradition over time, too.

Marie Coleman, Church Street Café’s owner, based the Albuquerque restaurant’s menu on her aunt Regina’s family recipes. Regina Jaramillo didn’t have a green chile posole in her recipe box, but when customers asked for it, the cooks ginned up a version with Hatch green chile. Coleman says diners like having the choice of red or green, even when it comes to their posole. Or they can opt for both and get it “Christmas.” And what’s more festive than that?

THE RECIPES

Celina’s Biscochitos’ Cranberry-Walnut Biscochitos

Celina Aldaz-Grife bakes this variety from November through Christmas; $17 for two dozen, in person or online (404 Osuna Road NW, Suite A, Los Ranchos de Albuquerque, 505-269-4997, celinasbiscochitos.com).

Makes 4–6 dozen

  • 6 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 pound lard, at room temperature (or vegetable shortening)
  • 1 cup granulated sugar
  • 2 heaping teaspoons aniseed
  • 3 large eggs
  • 1/2 cup fresh orange juice
  • 2 tablespoons brandy
  • 1 cup dried cranberries
  • 3/4 cup chopped walnuts

Cinnamon Sugar Mix (for coating)

  • 1/4 cup sugar
  • 3/4 teaspoon ground cinnamon
  1. Preheat oven to 350°.
  2. Sift flour, baking powder, and salt together.
  3. Separately, cream lard with sugar and aniseed. Add eggs one at a time until blended well. Add orange juice and brandy in a steady stream.
  4. Begin to add dry ingredients, including cranberries and walnuts, to the creamed mixture a little at a time. Hands are best for working the dough until it is somewhat flaky, like pie crust.
  5. On a lightly floured surface, begin to roll out the dough. It should be a quarter-inch thick. Cut out cookies, place on cookie sheet, and bake until lightly golden to golden, 7–12 minutes.
  6. Let cookies cool for at least a minute and then dunk them in the cinnamon-sugar mix. Place on a cookie rack until completely cooled.

Pueblo Harvest Café’s Pre-Contact Pueblo Pudding

This was a popular item last year, and Chef Brent Moore plans to bring this recipe back to his winter menu. He garnishes it with a glass-like ginger candy and candied pepitas (pumpkin seeds) to highlight contemporary culinary techniques (2401 12th St. NW, Albuquerque, 505-724-3510, puebloharvestcafe.com).

Makes 4–6 servings

Pumpkin Pudding

  • 2 pounds diced pumpkin or other hard squash
  • 3 cups walnut milk
  • 1 cup water
  • 2 tablespoons fresh sage, chopped, plus extra for garnishing
  • 1 cup agave syrup
  • Pinch of salt
  1. Place all ingredients in large saucepan, bring to boil, then reduce to a simmer for 20–25 minutes, stirring frequently.
  2. When finished, pumpkin should be easy to flatten with the back of a spoon. Allow to set and cool slightly.
  3. Sprinkle with candied pepitas (recipe below) and garnish with fresh or fried sage leaves. Enjoy warm.

Candied Pepitas

Makes 1/2 pound

  • 1/2 pound pepitas
  • 1/2 cup sugar, divided
  • 1 cup water
  1. Place half the sugar and all of the water in a saucepan and stir while bringing to a boil.
  2. Add pepitas, stir, and simmer 10 minutes.
  3. Drain the pepitas. Arrange on a lightly greased sheet pan.
  4. While they’re warm, cover in the remaining sugar, tossing until all are coated well. Let cool at room temp in an even layer.

​​

Posa’s Green Chile–Cheese Tamales

Lucky Santa Feans can walk into El Merendero (Posa’s) for fresh tamales, but the company also ships nationwide; 10 tamales for $19.75 plus shipping (1514 Rodeo Road, Santa Fe, 505-820-7672).

Makes 2 dozen, 4-ounce tamales

To start: Soak 24 cornhusks in warm water for about 30 minutes until pliable while preparing the other ingredients.

Masa

  • 4 pounds masa harina
  • 2 cups vegetable oil
  • 4 tablespoons salt
  • 1 cup water
  1. Combine all of the above ingredients and mix well either by hand or with a mixer, until masa is smooth.
  2. Cover and refrigerate until ready to use.

Green Chile–Cheese Filling

  • 4 pounds mozzarella cheese, shredded
  • 2 cups diced green chile
  • 4 tablespoons salt
  • 4 tablespoons granulated garlic
  1. Combine all ingredients and mix thoroughly by hand.
  2. If you enjoy a little more bite in the tamale, add another 6–8 ounces of diced green chile.

To Assemble:

  1. Spread about 4 tablespoons of prepared masa on a cornhusk, covering about  of it.
  2. Place 4 tablespoons of the filling on top of the masa in the center. Gently fold the left side of the husk over the center so that the masa covers the filling. Repeat on the right side. Fold edges of the husk over the masa and filling to close the tamale. Optional: Tie it with a strip of husk.
  3. Place in steamer with open ends of the tamales up. Steam until the cornhusks separate from the masa, approximately 1 hour.
  4. Carefully remove a test tamale from the steaming pot. Unfold the husk from one side. If it slides off the masa cleanly, the tamales are ready to enjoy.

 Church Street Café’s Green Chile Posole

Church Street Café serves Christmas Eve dinner, but you’ll need to make a reservation in October. “If you see balloons, then it’s time to make a reservation,” owner Marie Coleman says, referencing the Albuquerque International Balloon Fiesta. Thankfully, the green chile posole is on the menu year-round (2111 Church St. NW, Albuquerque, 505-247-8522).

Makes 8–12 cups

  • 1 pound pork loin, cut to bite size
  • 10 cups water
  • 1 pound of dried posole corn
  • 1 medium to large onion, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon oregano
  • 2 cups green chile
  • 1 tablespoon salt
  1. Rinse posole corn until water runs clear; drain.
  2. Place posole, pork, and 10 cups water in large stewing pot. Bring to a boil over high heat. Reduce heat to low and simmer for 3 hours.
  3. Add remaining ingredients and additional water, if needed, and continue to simmer for another 2 hours or until posole kernels burst and are soft but not falling apart.
  4. Serve warm with tortillas and butter.

MARIE'S TIP: Posole and pork may be cooked in a pressure cooker for 45 minutes on medium heat. Posole stew freezes well.

Source: "OUR FAVORITE HOLIDAY RECIPES"

11 Easy-Up, Easy-Down Decor Hacks for Stress-Free Holidays

by The Schnoor Team

Start saving those egg cartons!

Give or take a Scrooge or two, everybody loves the holidays: Decorating the tree, hanging lights, hanging holly … all those things! But you know what nobody loves? Taking all those things down.

Because, wow, what an unorganized mess.

Before you go all Scrooge, get your jolly back with these simple holiday decorating hacks.

#1 Protect Ornaments With Holiday Recyclables

Trimming the tree should feel like the happy ending of a Lifetime holiday movie, not a game show guessing which box will contain broken memories.

Keep ornaments safe for next year by stowing them in leftover party cups, hot-glued onto a piece of foam board cut to fit inside a storage bin, recommends Lisa Woodruff, a Cincinnati-based professional organizer.

Or pack ornaments away using bubble wrap from holiday packages, or egg cartons from those countless cookies you made.

All of these options make for shock-absorbent padding that’s more durable than paper towels or tissue paper.

#2 Create a Year-Round Focal Point

You dream of decking every hall, every year, but when the holidays roll around, you’ve got a brisket to bake and cocktails to clink.

So focus your festive energy on just one iconic focal point — a wreath on the front door or greenery on the mantel — something that easily changes with the seasons.

Or, create a display that makes you feel merry year-round. (Try repurposing storefront letters to spell out “LOVE” or “JOY” — sentiments that never go out of season.)

#3 Get a Decorating Toolbox

Before you can hang a single strand of lights or sprig of mistletoe, you have to find the gosh-darn zip ties, track down the floral wire, and repurpose a few extension cords.

Just thinking about the prep work makes you ready for a long winter’s nap. But this year’s gonna be your prep for next year, and the years to follow.

As you put everything up, keep a running checklist of what you need. Then stock a toolbox that gets replenished every year.

#4 Leave Your Light Hooks and Nails in Place for Next Year

If you like to trim your home’s roof and siding with holiday lights, you know what a hassle it is to find last year’s nail holes while balancing on a ladder with your extremities slowly freezing.

So, this year, use hooks that match your siding (not nails because they fall out easier) or paint them so they are indistinguishable from your siding or trim before you put them up.

Then leave them up when you take down your lights.

Come next year, just rehang your lights and bask in your twinkling success.

#5 Wrap Lights Around Cardboard

There’s nothing like a multicolored knot of lights to put a damper on your bright holiday spirit.

So as you take down this year’s lights, wrap them around empty gift boxes or cardboard. Make a small notch on each side to keep the ends snugly in place.

Next year you’ll spend less time untangling your lights and more time basking in them.

#6 Hang Wreaths on Rods or in Rafters

All year you look forward to hanging that wreath you got for a steal at an after-Christmas sale.

Rather than tossing it in a trash bag, where it can too easily get seriously mushed or even forgotten, hang it on a rod or from nails hammered into the attic rafters or garage walls, Woodruff recommends.

It will be easy to find, and will be in pristine shape for next year.

#7 Store Your Tree With the Decorations on It

No, seriously.

If strategizing the placement of skiing Garfield and his 107 dangly friends is your least favorite part of holiday decorating, skip it after this year.

Ask someone to help you tightly wrap this year’s decorated (artificial) tree — yep, ornaments and all — with heavy-duty stretch plastic wrap (the type that professional movers use, which you can find at home improvement stores).

Next year, just cut the wrap and reshape the branches.

Happy holidays indeed.

#8 Or Give In and Buy a Tree Bag

Every December 26, you begin to dread awkwardly wrestling your artificial tree back into its original packaging.

This year, go ahead and spend the 50 bucks on a tree bag or box, Woodruff says. It will seal out dirt, dust, and bugs, won’t smash the branches, and some styles even allow you to store your tree fully or partially assembled.

Plus, just knowing you can skip the reassembly next time makes for an extra happy New Year.

#9 Trim Those Trimmings

Getting out decorations should be a welcome walk down memory lane — not a guilt trip through items you “should” display but … ugh.

So when you take down this year’s decor, follow the old rule for paring down your wardrobe and get rid of anything you didn’t use — you know, that carol-singing mounted fish from your dad or Nana’s crocheted coaster set — and donate them.

“If it’s a sentimental item, take a picture of it,” Woodruff says.

You won’t waste storage space and, come next year, you’ll be greeted only by items you love and use.

#10 Organize By Room

If you’ve got snowmen in every bathroom and a jingle bell on every drawer, you may end up with mountains of half-empty boxes piled everywhere for longer than you spend enjoying the decor.

Get your halls decked more efficiently by sorting your boxes of trimmings by room, Woodruff suggests.

Then, label each light strand by location — mantel, doorway, tree, etc. Decorating is merrier when you can grab a bin and make an evening of it, one room at a time.

#11 Create a "Must-Have" Bin

Put all your favorite decorations in one “first-up, last-down” bin.

Next year, you’ll spend more time enjoying your cherished menorah or manger and less time rummaging to find it.

Source: "11 Easy-Up, Easy-Down Decor Hacks for Stress-Free Holidays"

Cleaning Your House for Guests: A Checklist

by The Schnoor Team

Countdown to a perfectly clean guest-ready home no matter how much — or little — time you have.

It feels great to have a clean, organized, well-functioning home when you’ve got guests coming. Especially around the holidays. It’s like your gift to you.

Here’s how to get that satisfying feeling — no matter how much time you have. Just choose your starting point on this checklist:

Three (or More) Weeks to Go

Think big picture. Get anything that requires a pro or installation out of the way now. No one wants calamity to strike when guests are pulling into the driveway.

  • Get your HVAC maintained if it’s overdue.
  • If you have a self-cleaning oven, clean it now. An oven is most likely to break down during the cleaning cycle, so don’t save this task for last.
  • Replace any appliance on its last legs. You don’t want your hot water to go out or fridge on the fritz with a houseful of guests.
  • Steam-clean upholstery. (Or hire a pro. It’s a big job)
  • Hire a handyman for those repairs you’ve been putting off.
  • Check outdoor lighting. Replace old bulbs and call an electrician to address any bigger issues.

Two Weeks to Go

It’s not panic time yet. Focus on decluttering and a few deep-cleaning tasks now, and you’ll have a more manageable to-do list when the clock really starts ticking down.

  • Do a deep declutter. It’ll make things easier to keep clean.
  • Dust ceiling fans, light fixtures, and high-up shelves.
  • Wipe down baseboards.
  • Clean out and organize the fridge.
  • Wash windows to make the entire house feel brighter and cleaner.
  • Toss washable shower curtains and drapes in the washing machine and re-hang. Easy.

​​

One Week to Go

It’s strategic cleaning time. Here’s what to tackle now — things your family won’t easily undo before your guests arrive.

  • Declutter again.
  • Vacuum and dust guest rooms. If they’re low-traffic, the cleanliness should hold with just a quick wipe-down right before they arrive.
  • Wipe down walls.
  • Wipe down kitchen and dining room chairs and tables, including the legs. You’d be surprised how grimy they get.
  • Deep clean the entryway — and make room for your guests’ stuff.

72 Hours to Go

The final cleaning stretch is on the horizon.

  • Do another declutter.
  • In the kitchen, toss stove burners, drip pans, and knobs into the dishwasher for an easy deep clean.
  • Wash kitchen cabinet fronts.
  • Scrub the kitchen floor.
  • Clean and shine appliances.

48 Hours to Go

Now it’s time to get serious.

  • Clean and sanitize garbage cans to banish mystery smells.
  • Wipe down doorknobs, faceplates, and light switches. They’re germ magnets.
  • Clean the front door.
  • Deep clean the bathroom your guests will use, and close it off if possible.
  • Wash guest towels and linens.

24 Hours to Go

Your guests’ bags are packed. Time for final touches.

  • Do a final declutter - by now it shouldn’t take more than five minutes.
  • Give one final wipe-down to toilets, tubs, and bathroom sinks.
  • And another final wipe-down in the kitchen.
  • Do all the floors: mop, vacuum, sweep, etc.
  • Make guest beds and set out clean towels.
  • Plug in nightlights in guest baths.
  • Put out guest toiletries so they’re easy to find.
  • Add a coffee or tea station in the guest room or kitchen.
  • Get your favorite smell going, whether it’s a scented candle, spices in water on the stove, or essential oils.
  • Use rubber gloves to wipe off pet hair and dust from furniture. It works.
  • Do the full red carpet: Sweep or shovel porch, steps, and outdoor walkways

​​Source: "Cleaning Your House for Guests: A Checklist"

Displaying blog entries 1-4 of 4

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