Author: Eileen

Mt. Lassen Shingletown KOA

When you are looking for a Mt. Lassen Getaway, Mt. Lassen/Shingletown KOA is a great place to call home base. You will enjoy both the hosts and the setting. Jim, Diana and their dedicated staff provide a variety of amenities. They offer tents, cabins, lodges and free WIFI. There is a laundry facility on site and a heated swimming pool that is open Memorial Day through Labor Day. Sitting at an elevation of 3,900 feet, you’ll find this shady, peaceful camp-ground nestled among cedar, oak and pine trees. Sightseeing, hiking, stargazing and photography opportunities abound in the entire area...

Read More

We Brake for Bald Eagles

By Eileen Heinz Majors      My diligence in trying to become a great wildlife photographer was reenergized again today. I don’t get many wildlife photos, that’s for sure, but I have been looking for photo opps, and seeing more than my fair share of critters as a result; I just never have the camera ready. I am constantly inspired by local Wildlife Photographer Jan Ramelli. (Her photos are in every edition of Mountain Valley Living Magazine.)    A few months ago I headed out with my iPad Pro to see if I could capture any wildlife. I diligently...

Read More

Congratulations to Buffalo Chips Pizza & Yak’s on the 5

 Named #5 of the 10 Most Highly Rated Restaurants in Northern California, Buffalo Chips Pizza is just up the street from our magazine office; (we eat there often). In March, 2018 Only In Your State (onlyinyourstate.com) announced the top ten restaurants in Northern California, based on their ratings on Google, TripAdvisor, OpenTable, and Facebook. Buffalo Chips Pizza in Westwood ranked number 5. It was noted for serving some of the most scrumptious soups, salads, sandwiches and pizza and for their charming structure. Buffalo Chips is housed in an historic bunkhouse from the Red River Lumber Company, founders of the...

Read More

Mexican Grilled Corn Recipe

            Ingredients 8 ears fresh corn 1/2 cup mayonnaise juice of 1 lime 1 tablespoon ground ancho chili pepper or chili powder 1 teaspoon paprika 1/4 cup melted butter 1/2 cup grated Cotija or parmesan cheese salt to taste chopped cilantro Directions Mix mayo, chili pepper, paprika and lime juice in a small bowl and set aside. Drop shucked and washed corn in salted boiling water and cook on medium high for 5 minutes. Transfer corn to the  grill, brush with the butter and cook 3 to 5 minutes until tender and kernels start...

Read More

Subscribe to our magazine

Join our mailing list to receive the latest news and updates from Northern California!

You have Successfully Subscribed!