These aren’t your average every day fuzzy balls of white wool: these exotic creatures are Barbary Sheep, native to North Africa. Snapped on a sunny day near Vera Cruz Mountain Ranch, this herd is probably descended from the animals released by the Canadian River by the Game and Fish Department back in 1950.

Just one of the many breathtaking sights you can view right outside your window when you own a piece of New Mexico at Vera Cruz Mountain Ranch!

A Cool Cuartet of Barbary Sheep Near Vera Cruz Mountain Ranch

The New Mexico Ski Season opened on the 15th at the Sipapu Resort, and we’ve got more openings scheduled for this weekend!

Red River will open Nov. 26 and Taos Ski Valley and Ski Apache will open Thanksgiving Day. This will be the first full ski season for snowboarders at Taos, which only opened its runs to snowboarders at the very end of last season. Angel Fire will open Dec. 19 and has already announced season pass discounts, packages and early booking incentives to interest families who might be rethinking vacations during the recession.

Pajarito Mountain Ski Area will open Dec. 12 and Sandia Peak will open Dec. 19.

Ski Santa Fe officials said they will delay the opening of the 2008-09 ski season, originally scheduled for Thanksgiving Day. The ski area will open as soon as weather and snowfall permit, they said. A storm system is forecast to move into New Mexico by Wednesday night, possibly bringing snow to higher elevations. The staff at Ski Santa Fe has also been making snow.

George Brooks, with Ski New Mexico, said none of the other ski areas or resorts in the state have plans to delay their scheduled openings and all are ahead of schedule with their snow-making operations.

As promised, I stopped in to Pie Town’s other famous hot spot, The Daily Pie, to sample the wares. I happened to come in during the lunch hour, which gave me the opportunity to try a meal AND a slice of pie.

Their menu—no printed version—is all up on a white board: scrumptious sandwiches (we tried the BBQ pulled pork and the brisket version—truly finger lickin’ good) and, of course, a variety of pies, neatly labeled on a—what else—colorful pie chart. Today they had Peanut Butter Pie, Plum Pie (I can attest to its tart but sweet appeal), Apple Pie, Key Lime Cream Cheese Pie, Triple Berry, Black Berry and the famous New Mexico Apple Pie, made with green chilies.

But the pie doesn’t stop there. There’s Primo Pie (Creamy Pecan, Chocolate Cream, Strapple and Coconut Cream). Then there’s what owner Mike Rawls calls “Pielets”—miniature 4″ versions of some of his most popular pies that “travel much better than a slice.”

“I also added in a $5.00 menu not too long ago to give people a break in this economy,” he says. “It’s all home-style food made from scratch. Much more satisfying than fast food and for about the same price. Leaves room in their bellies and in their pocketbooks for a slice of pie!”

Tool around the restaurant and you’ll also find it’s a bit of a general store. “You gotta offer a bit of everything in a small town,” comments Mike. Browse through the T-shirt rack (hooded pull-on sweatshirts are “buy 1 get a free slice of pie” until they’re out) or thumb through the local Pie Town history and recipe books.

Mike is also a big Pie Town advocate, donating his time and money to setting up and running www.pietown.org, the town’s “official” website, where you can find information and pictures of the famous Pie Town Festival (happening this year on September 13th) and other info such as where to stay, where to buy a good piece of land, and where to find someone to build on it for you.

“It’s all about the Power of Pie,” says Mike.

The Daily Pie café is open Tuesday through Saturday 7am- 6pm and closed on Sundays and Mondays.