This Fall: A Shared Vision for Dogs and Cats in New Mexico
For over 35 years APNM has been there, for animals and the people who care for and protect them. Catch up on what’s been happening in animal protection by perusing through back issues of Making Tracks. Each quarterly edition highlights APNM’s programs in action, lets you know what’s been happening to protect animals around-the-state and helps you get involved through ‘take action’ tips and stimulating articles about enhancing the human-animal bond. Local heroes for animals are also highlighted through the Faces of APNM section and through donor testimonials. Don’t miss this edition’s feature article about APNM’s Animal Shelter Assistance Program and Shelter Animal Relocation Initiative. Also discover some great tips about coexisting with wildlife, and how you can help build a safety net for horses in New Mexico. And, it just wouldn’t be an APNM magazine if we didn’t include a tasty vegan recipe!
We understand that many people still like to flip through the pages, or pass the magazine along to a friend. The paper copy of Making Tracks remains a membership benefit (unless you have requested ‘digital-only’). For a donation of $20 or more, you can receive a hard copy of Making Tracks in the mail. You can also give a Making Tracks subscription to a friend or family member. Just select ‘Gift Membership’ in the ‘Gift Certificate Type’ menu on APNM’s online donation portal, then enter the forwarding information of the recipient. Easy!
Get warmed up with Making Tracks'
Fall 2012 Butternut Squash Soup Recipe
In case you missed it, here's a reprint of APNM's Executive Director, Lisa Jennings' own receipe for some delicous soup. Serve with a green salad and fresh bread for a satisfying fall meal. Serves six to eight.
- 3 tablespoons cooking oil (grapeseed works well: it's a high-quality, high-heat oil)
- 1 small-medium onion, diced
- 1 medium to large butternut squash, peeled and cut into 1-inch cubes*
- 1 bottle of your favorite, organic, white table wine
- 2 - 3 cups vegan broth (you can make your own using finely diced carrots, celery, garlic, and any available greens, or try Rapunzel brand, no-salt bouillon cubes)
- 1 small, fresh bunch sage, chopped, OR 3 - 4 tablespoons dried sage, to taste
- 4 - 6 slices of bread, cubed
- 1½ teaspoon salt or more to taste
- Black pepper to taste, but don't be afraid to use quite a lot
Using a thick-bottomed, cast iron Dutch oven (preferably), saute onions in oil over medium heat until onions are very brown and carmelized (the carmelized onions are a very important component of the soup's flavor). Stir in squash and cook for a few minutes. Then add white wine until squash is almost covered. Leave Dutch oven uncovered and cook down until the liquid is reduced by almost half. Add broth until squash is covered more than 1 inch. Let cook until squash is cooked through. Add fresh sage and bread, salt and black pepper. Transfer the soup to a food processor/blender, or puree the soup right inside the Dutch oven using a hand mixer on low speed. Serve immediately, while piping hot.
* - To cube and peel the butternut squash, use a sharp knife and cut the squash in half along the short dimension. Place the flat side down on a safe cutting board, and - while always keeping your hand safely above the knife entry point - slice down to take off the peel. You can also remove the peel by using a sharp potato/vegetable peeler.
Join the APNM mailing list and get the latest updates delivered straight to your inbox.
Tweets by @APNM