Madrid
Drive the historic Turquoise Trail National Scenic Byway to stop in this quaint town. About 400 residents live here year-round, and the art scene is booming.
Dawson
Home to some of the world’s worst mining disasters, this was once a bustling metropolis of nearly 9,000. The town, originally owned by Phelps Dodge, boasted schools, an opera and even a bowling alley.
Hagan
Coal was the moneymaker behind this Sandoval County town. Built around the turn of the century, it was deserted by the end of WWII.
Shakespeare
Located off I-10 near the Arizona border, this was once Billy the Kid’s stomping ground. You can walk along the Butterfield Trail and see Billy’s Old West.
Steins
Within miles of the Arizona border, this privately owned ghost town offers guided tours through the ten refurbished buildings.
The Pinot Noir ($26.99) is also highly regarded by wine critics and home chefs alike.
As a big, full-bodied red fan, I appreciate the Santa Barbara County Syrah's ($19.49) juicy blackberries that make the vintage just right for sipping with a nice steak. The bright Chardonnay ($17.99) finishes with a creamy hint of honey and oak, which I like with a green salad but others may appreciate more with a lean fish. The Frontier Red ($11.49) offers bold black cherry and hints of pepper that make it a wonderful choice for your next summer barbecue.
If you can get them, these wines are definitely worth the price -- and show just how much depth there is to the California wine market. More wines worth drinking are coming from outside Sonoma or Napa; while those two counties definitely have a well-earned reputation, the state's Mediterranean climate makes it ideal for grape growing. I expect more gorgeous wines to pop up from the the Santa Barbara region. And I'm really looking forward to popping that next cork.
Position racks in center and bottom of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Using electric mixer, beat butter and both sugars in large bowl until smooth. Add egg and vanilla. Add baking soda, cinnamon, and salt with mixer on low. Add flour(s) and oats and stir until blended. Stir in all chocolate chips and cherries and walnuts, if using.
Drop batter in tablespoonfuls onto prepared sheets, 2 inches apart. Place first cookie sheet on bottom rack. Prepare second baking sheet. Place on middle rack. Bake 5 more minutes then switch racks. Continue baking until edges are light brown, about 9 minutes more. Cool on sheets 5 minutes. Transfer to rack; cool completely. Store in airtight container for three or four days. If you still have cookies after this, well, I don't know what to tell you.