News

.

.

Free fitness classes will be held at the Marfa ISD weight room. Classes will be held on Tuesdays and Thursdays from 5:45 p.m. to 6:45 p.m. through June and July. Classes began on Tuesday and are available to residents of Marfa ages 18 and older, both men and women.

.

The Big Bend Amateur Radio Club (BBARC) will hold its annual field day June 28-29 at the Double Diamond pavilion, eight miles south of Alpine on Hwy 118. As in years past, BBARC will participate in national amateur radio exercises from 1 p.m.

Alpine City Manager Megan Antrim resigned after a lengthy city council meeting held on Tuesday. The Avalanche reached out to Antrim, who commented, “I wish the city and the employees the very best.”

Last Wednesday, Senator César J. Blanco announced that Sul Ross State University will receive more than $13 million in new state funding. The investment in the university will aid in adding workforce to the region as well as strengthening conservation efforts across the Trans-Pecos and Big Bend areas.

High in the Davis Mountains, where the air is thinner and the stars shine brighter, Indian Lodge has reopened its doors. Perched between 5,000 and 6,000 feet above sea level, this beloved adobe inn inside Davis Mountains State Park has undergone major renovation.

.

INGREDIENTS: BEEF & MUSHROOM SATAY 3/4 cup oyster sauce 1 large, thinly sliced shallot 2 finely chopped garlic cloves 1 tablespoon(2 stalks) finely chopped fresh lemongrass 2 teaspoons ground coriander 2 teaspoons grated and peeled fresh ginger 1 teaspoon kosher salt 1 teaspoon fish sauce 1 teaspoon vegetable oil 1/2 teaspoon ground nutmeg 1/4 teaspoon white pepper 1 pound skirt steak, flank steak, or bavette steak, cut into 1-inch pieces 3/4 teaspoon ground cumin 1 pound fresh baby portobello and baby shitake mushrooms, stemmed 2 tablespoons water 2 tablespoons fresh lime juice COCONUT: PEANUT SAUCE 1/2 cup well-stirred unsweetened coconut milk 1/4 cup creamy peanut butter 2 tablespoons fresh lime juice 2 teaspoons coconut sugar or honey 2 teaspoons soy sauce or more to taste 2 teaspoons sriracha or chile oil 2 teaspoons finely chopped fresh cilantro 1 garlic clove finely chopped DIRECTIONS Process the first 11 ingredients in a food processor until mostly smooth, about one minute. Reserve a 1/4 cup of this mixture in a small bowl; evenly divide the remaining mixture between two large Ziploc bags.