End Of The Year Newsletter
We would like to thank all of our wonderful clients for making our season so amazing. Here's a review of 2018.
The plucky paint pony has become a client horse! Although he's not really a pony, two years ago Toby was a lanky gelding who hadn't grown into his head yet. He came to us with a fearful nature, a wicked kick, and no experience under the saddle. With time in our foster program and under Justyn's patient hand, Toby has blossomed into a playful, trusting, and easy going trail horse. We adopted Toby this past spring and even though he still has a lot to learn and many miles to cover, the pinto loves his job. We already know he will be a client favorite.
New to The Pack
Our love of rescues also includes our menagerie of dogs. As our Great Pyrenees, Pearl, began to lean toward retirement, we knew the she would need an apprentice. That is when Lily Bell, a two year Anatolian/Pyrenees mix, joined the pack. Pearl has taught her to patrol the property at night keeping coyotes and even bobcats at bay. Don't let Lilly's size fool you though, she is still a playful, mischievous puppy who loves to be doted upon.
We have restructured the 2019 season to have specific booking dates. Each week will either showcase an event in New Mexico or offer a Yoga Retreat. Although many of these dates are set up for 7 Day packages they can be adjusted for 5 & 8 Day packages.
We have added new events!
Gathering of Nations Pow Wow
Spring, Summer & Fall Yoga Retreat
Interested in our 2019 dates?
Visit www.enchantmentequitreks.com/events-2 for more information.
By far our busiest season yet, 2018 has brought us new friends, big adventures and a life time of memories. We added a new family member to the pack and gave a pinto pony a job he loves.
This Christmas we celebrated with traditional New Mexican Biscochitos and we are looking forward to the New Year with our 2019 riding dates already posted. We hope to see you during our next season.
The official Christmas cookie of New Mexico, this biscuit like cookie has a hint of anise and is loaded with cinnamon. As many of you know, we make all of our breads and sweets gluten free.
The original recipe was a taken from Simply Simpatico cook book and we have adapted this recipe with more shortening to counter act the gluten free flour. Mel and I bake around six dozen as Christmas gifts for family and friends. They are the perfect for dunking in morning coffee or afternoon tea.
If you aren't up to the task of making your own, Celina's Biscochitos are fabulous! Many of our clients fall in love with their variety, from green chili pecan, red chili and gluten free. They even ship!
2 3/4 cups shortening
1 cup sugar
2 teaspoons anise seed
6 cups flour (I use Krutzle Gluten Free Flour)
3 teaspoons baking powder
1 teaspoon salt
1/4 cup water/brandy/honey whisky liquor
1 cup sugar
1 teaspoon cinnamon
Oven 350 degrees 8-10 minutes baking until lightly brown, 12 min for high elevation.
Cream shortening thoroughly. Add 1 cup sugar and anise. Add eggs to the mixture and beat until fluffy. If using an election mixer switch from whisk to paddle. Sift flour with baking powder and salt; add to first mixture, add water/liquor as needed to help the mixture blend. Roll 1/4 inch thick on a lightly floured surface and cut into shapes. Traditionally round. Mix remaining sugar and cinnamon and sprinkle on top of cookies. Makes 4-6 dozen.
Beer and Horses?!!?
We've partnered with Ale Republic for a Brewery Day Ride. After a 2 1/2 hour ride though the pine forest of Guiterrez Canyon with spectacular views of the East Mountains from various vantage point. After the ride enjoy lunch, a brew, and a tour of the brewery process. Don't drink beer? Don't worry, they also offer local cider and wine.