The Mt Tomba Inn was originally built in 1924 to serve as a boarding house for employees of a nearby mill. Bootleg whiskey and wine were produced in the cellar. It became a dining establishment in 1934, owned by John Vardanega, who after prohibition, obtained the first liquor license issued by the State Board of Equalization. Until 1969, there was a running spittoon in the trough at the foot of the bar. The building housed legalized gambling including slots and blackjack. Vardanega was born in Italy at the foot of Mt. Tomba; that’s where the name came from.

The Duke himself stands tall in a photo pasted to the wall overlooking the bar. Bright red tablecloths against wooden walls and floors set the backdrop for this quaint old establishment, famous for their hand cut steaks. The place is filled with John Wayne movie memorabilia and is indeed serving up meals that would satisfy even “The Duke.” Two fireplaces provide a warmth only found by a real fire, one in the main dining room and one near those wishing to ‘belly up to the bar.’

Owners Susan Terry and Levi England are both chefs at Mt. Tomba Inn. The Flat Iron Steak featuring the owners’ own spicy Missouri dry rub is named “The Cowboys.”  Filet Mignon is “The Quiet Man”, known for it’s tenderness. “Rio Bravo” is lightly breaded, grilled calamari. It seems all the entrees are named after John Wayne movies. A house specialty is Susan’s slow roasted, baby back ribs. She is proud of her recipe. Who wouldn’t be? These sweet, tender ribs have a slight ‘zing’ which greatly enhances the flavor of the spices she uses. These ribs are marinated for five days before they are slow roasted.

The line up of steaks also includes the rib eye, New York and chicken fried steak. Prime Rib is a house specialty and they offer a nice selection of seafood including lobster, and fowl (including pan fried chicken). Each meal comes with some really delicious homemade soup and fresh baked bread with real butter (always my favorite)! Dinners also include a salad with your choice of their fresh, homemade dressings. They all bring raves especially the house creamy garlic which one called a garlic lovers delight. You also get your choice of baked, mashed or fried potatoes or rice, plus coffee and dessert. Wow, no wonder the cowboys love this place. Susan is knows as the Martini Whisperer who shakes up just the perfect martini, every time. They have an excellent wine list and wines are also available by the glass. You can find a smiling Larry Binns behind a full bar with some fun drink specials and Ben Ricks is on hand ensuring you sincerely enjoy your dinner with “The Duke”.

I am always in awe of the wild and scenic Feather River as it winds along side of Hwy 89 on the way to Quincy from Greenville.  The drop it makes at Indian Falls turn up the volume on the mesmerizing rush of these pristine rolling waters. Superior fishing and a picnic area makes Indian Falls a local’s favorite playground. The natural wonder known as St. Bernard Rock stands guard over the rugged canyon near the intersection with Hwy 70 from Chico. Marvelously engineered railroad bridges perch precariously on the mountainside leaving passersby wondering “How did those get way up there?” The journey to Quincy is scenically fascinating from either direction.

Once you arrive the close knit quality of this Sierra community is evident in every corner of this charming town. Tim Schooler is waiting with a friendly smile to serve you mouth watering street tacos at Timatillos, tucked away in Grover’s Alley. Tim’s signature dish steak tacos, carne asada style steak seasoned to perfection in a roasted red pepper sauce, atop double corn tortillas with diced onion, fresh cilantro and a thick lime wedge with beans and rice on the side is a party for the taste buds. The steak is melt in your mouth tender and that roasted red pepper sauce is divine. All six taco sauce choices at Timatillos are homemade and there is something for everyone.

A relaxing glass of wine from The Drunk Brush is at the ready right next door. This unique venue offers a wide variety of wines in classy little hang out. Drink all you like because lodging is available on site and check-in is as easy as asking the bartender for a room.

Now you are ready to kick back with a movie in your clean and comfortable room just upstairs at Quincy’s Courtyard Suites. Relax amid a pile of puffy pillows after a long soak in a deep claw foot tub.  No cramped hotel room here, each uniquely decorated suite has a full kitchen, living area and even a wrought iron patio set just outside the door.

A visit to this little corner of Quincy wouldn’t be complete without a yummy organic breakfast at Pangea Cafe & Pub just across the street at 461 Main St. Organic is the general theme but you can still get a death by chocolate cheesecake. After all we need something to feed the soul. Local wines and micro-brew beers are also on the menu at Pangea Cafe & Pub. A full menu available online at pangeapub.com that includes sushi, some Thai dishes and even a $5 kids menu.

Another outstanding option for those who enjoy authentic Mexican cuisine is Mi Casita at 875 East Main Street. There is a wide variety of specials including seafood, and all of your classic Mexican dishes. Several American dishes including a good ole burger and fries are also available seven days a week. Breakfast begins at 6 a.m. bring a friend!

Welcome to Cafe Le Coq in downtown Quincy. Dine in the garden or in the quaint, old fashioned home restored into a welcoming cafe. Owner/Chef Patrick LeCoq and his wife Donata enjoy what they do and it shows. Patrick thoroughly enjoys preparing fresh appetizers, salads, soups and specialties of the house. The dinners are fabulous and reservations are recommended. Private parties are welcome. Lunch is served up in four courses, starting with a fresh appetizer. A wide choice of entrees are each preceded by homemade soup and followed by French dessert. Yes, Patrick is a Frenchman, obvious by his charming accent. You will love the food and the charm of Cafe Le Coq.

Shopping in downtown Quincy is a wonderful way to spend a lazy afternoon. The stroll down Main Street offers a wide variety of home town Mom and Pop type shops with everything from a quick office what not gift to fine art meant to be passed down for generations. Take your time and get to know the locals, experience the close knit quality of Quincy.

Misty forested mountaintops and glistening Lake Almanor  edge the unique community of Chester. The Hwy 36 causeway that leads you in from the east flutters with birds 365 days a year. A new menu of species  is on and above the water minute by minute. Geese, pelicans, bald eagles, osprey and turkey vultures are just a few soaring or swimming by on any given day.

Bidwell House Bed & Breakfast overlooks this amazing aviary of nature and beckons come inside and stay awhile. The coffee is always hot and the rooms are always cozy. Winter cocoa by the crackling fire or a summer wedding on the lovely lawn make this a one home fits all four seasons hide away.

The Best Western Rose Quartz Inn in the heart of downtown Chester welcomes families on the go and groups of all sizes, a good hot breakfast is always on the house. The steaming hot tub and work out room are a great way to soak and stretch away the stresses of the day.

If you have not yet found yourself inside the Red Onion Grill  at 384 Main Street for a meal, you are missing out on a great dining experience. From sliders, fish & chips  and salads to tempura fried prawns or grilled steak and pastas, there is plenty of flavorful fare to choose from. Where else can you get free delivery of “To-Go” orders over $45 to Chester, Lake Almanor West, Pratville and the Lake Almanor Peninsula.

Happy Garden is just down the road a piece at 605 Main Street and the place to be if Chinese delights are what make your tongue sing.  From mounds of Chow Mein to fiery Kung Pow and all Asian treats in between you need only tackle the difficult task of choosing a favorite.

Maria Walkers at the other end of town at 159 Main Street is like visiting the home of Aunt Maria for an amazing authentic Mexican meal. The staff is always sunny and happy you stopped by with your appetite. Large portions ensure you never leave hungry and the shrimp enchilada is a personal weakness of mine.

Countless activities surrounding Lake Almanor exterminate any chance of boredom. How about a day on a houseboat or jet skis rented from Majors Outpost on Lake Almanor’s breathtaking West Shore at Plumas Pines Resort inPrattville? Joe Majors and his fun loving crew are on the beach in the big green tent with everything you need for a day of fun on the water. Whether you want the speed of water skiing or a slow float and a sunbath on a patio boat Majors Outpost has you covered. Splish, splash, what a blast!

Hikers and cyclists be sure to check out the many trails that wind along the shady west shore offering forested path and a fresh lake view around each bend. Keep your eyes peeled for the deer, osprey, always chattering chipmunks and other forest critters surely waiting trailside to help brighten the beautiful day.

But don’t just come for the day, pack the tents and sleeping bags, load the RV and stay awhile at one of the many campgrounds that dot Lake Almanor’s 52 miles of  stunning Sierra shoreline. Whether you spend a weekend birdwatching from North Shore Campground just outside Chester, spend a few weeks fishing from camp based at Rocky Point on the West Shore or prefer a cozy cabin on the East Shore at Lake Haven for the summer the lapping waves of Lake Almanor will be your nightly lullaby.

Round of golf anyone? Three pristine courses ensure there is one just minutes away. Bailey Creek Golf Course and Cottages allows you to stay and play among the rolling greens. Bailey Creek offers a challenge to golfers of all playing abilities. On this course you will find more than fifty sand bunkers, four shimmering lakes, inviting Kentucky blue grass fairways and impeccable penlink greens.

433 Durkin Drive
Lake Almanor, CA 96137
530-259-GOLF (4653)

Nestled in the pines Lake Almanor Country Club Golf Course is a semi private , nine hole course that is also open to the public. This upscale course is for the serious sportsman and appropriate golf attire is required. Rules and regulations are available online at akealmanorcountryclub.org.

501 Peninsula Drive

Lake Almanor, Ca

530-259-3282

Enjoy spectacular views of volcanic Mount Lassen when you tee off at Lake Almanor West Golf Course. This emerald gem of a 9 hole course has 6318 yard, par 72 forest lined fairways and with two very different sets of tee markers you will feel like you are playing 18 unique golf holes.

177 Lake Almanor West Drive

Lake Almanor, Ca

530-259-4555

With so much to see and do you may find yourself wanting to stay forever to explore the unmatched charm of  our backyard Chester/Lake Almanor.

Welcome to the home base of Mountain Valley Living Magazine, the quaint and historic mountain community of Westwood. Just one mile off of Hwy 36 Westwood is a great stop for stepping back into a simpler time. A visit to the Westwood Museum in the 300 block of Ash St. tells the stories of our once thriving lumber mill and the amazing opera house that burned in the 1980′s. Just around the corner on 3rd St. looming carvings of Paul Bunyan and Babe the Blue Ox stand guard as a reminder of the hard working loggers of old that pioneered this historic community.

Buffalo Chips for lunch or dinner is waiting one block away at 322 Birch St. with piping hot pizza on homemade crust, a wide variety of huge sandwiches, hearty homemade soups, salad bars and dessert just for fun. Open seven days a week, Ryan Gibbs and the gang are always happy to serve you.

Hospitality is the name of game at our classy bed & breakfast,The Walker Mansion Inn. Antique furnishings and some of the best quiche ever made make Walker Mansion a great home away from home after a busy day of outdoor fun. The Walker Mansion Inn was once the residence of the Walker family, founders of Westwood and the Red River Lumber Company. Upstairs, guest suites are immaculate and each decorated with a separate theme. It is a perfect place to hold a wedding or other special event as they have a giant lawn connecting to the garden. The guest suites overlook the grounds and beautiful scenes of Mountain Meadows and Dyer Mountain.

Supplies for all of your adventure are on hand at Lassen True Value and Young’s Supermarket along with Bigg’s Butchery at 323 Birch St. are happy to provide all the grocery and meat goodies to fill your coolers and RV refrigerators.

Kayaking on Walker Lake is a favorite pastime of locals like Jan Cox who shares this little piece of her adventure. “We paddled closer to where the pelicans had been and then stopped quickly. There on the shore, partially hidden by the reeds stood another large bird, bluish in color with long legs. Well camouflaged, the Great Blue Heron intently watched the water. Then swift as an arrow, it shot its long neck forward into the lake and rose again with a frog dangling from its bill. As we silently watched, the frog was jostled into position and swallowed down the long outstretched neck. We paddled away, leaving the heron to its lunch.” Jan Cox

Water not your thing? Land lovers tend to enjoy the peace of wandering the woods along the Bizz Johnson Trail that winds across the mountain beginning just outside Westwood and can be meandered all the way to Susanville. Breathtaking scenery and sweet serenity keep you company all the way.

Whether you prefer world class stream fishing in the Hamilton Branch of the Feather River or kayaking on glassy Walker Lake where the Osprey do their fishing Westwood is your place to stay, dine and play.

The spring and summer months allow a wealth of fresh canning possibilities. Tomatoes, corn and green beans from gardens can keep you canning or freezing until you wear out. But by winter, you may be ready to try some different types of preserves.

Elizabeth Andress is the Director of the Center for Home Food Preservation, which is hosted by the College of Family and Consumer Sciences at the University of Georgia. She said recipes available from the Center using juice concentrates and canned vegetables enable canners to preserve in winter.

“There are recipes perfect for people yearning to can in the winter,” Andress said. “You don’t always have to can with fresh fruits and vegetables. Some of those preserves also make nice holiday gifts.”

Orange Jelly from Frozen Juice

This recipe calls for frozen concentrated juice and powdered pectin and creates a delightful, flavorful orange jelly for toast or biscuits on dreary winter mornings or late afternoons.

You’ll need:

• 12 ounces concentrated orange juice, thawed
• 2½ cups water
• 4½ cups sugar
• 1 box powdered regular pectin

This recipe yields five or six half-pint jars.

Begin by sterilizing your canning jars. To sterilize jars, boil empty, washed and rinsed jars for 10 minutes in water. The easiest way to do this is to stand empty jars upright on a rack in a boiling water canner filled with clean water. Keep jars hot until they are filled.

Measure sugar and set aside. Mix juice and water in a saucepan and stir in powdered pectin. Bring to a full boil over high heat, stirring constantly. Once boiling, stir in all sugar. Stir and bring to a full boil that cannot be stirred down. Boil hard for one minute, stirring constantly.

Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner for 5 minutes (10 minutes if 1,000-6,000 ft altitude; 15 minutes if over 6,000 ft). Allow jelly to cool, undisturbed, for 12 to 24 hours and check seals. You can remove screw bands after the food has cooled if the lids are sealed.

Easy Hot Sauce

If jelly is not your canned food of choice, try an easy hot sauce recipe to spice things up. Easy Hot Sauce is great for stirring into vegetables or cheese dips and spicing up soups and chili.

You’ll need:

• 8 cups (64 ounces) canned, diced tomatoes, undrained
• 1½ cups seeded, chopped Serrano peppers
• 4 cups distilled white vinegar (5 percent)
• 2 teaspoons canning salt
• 2 tablespoons whole mixed pickling spices

This recipe yields four half-pint jars. Wear gloves when handling, cutting and seeding hot peppers or wash hands thoroughly with soap and water before touching your face or eyes.

Start by washing half-pint canning jars; keep hot until they are filled. Prepare lids according to the manufacturer’s directions.

Next place mixed pickling spices in a spice bag and tie ends firmly. Mix all ingredients in a Dutch oven or large saucepan. Bring to a boil, stirring occasionally. Simmer for 20 minutes or until tomatoes are soft.

Press mixture through a food mill. Return the liquid to the pot, heat to boiling and boil for 15 minutes.

Fill hot sauce into clean, hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

Process in a boiling water canner for 10 minutes (15 minutes if 1,000-6,000 ft altitude; 20 minutes if over 6,000 ft). Allow hot sauce to cool, undisturbed, for 12 to 24 hours and check seals. You can remove screw bands after the food has cooled if the lids are sealed.

Canning can be a fun and delicious activity to add flavor and spice to the winter months. For more winter recipes, specific process times for your altitude or tips on year-round preservation visit the Center for Home Food Preservation Web site at: http://www.homefoodpreservation.com. Share Mountain Valley Living with your friends:

]]> http://www.mountainvalleyliving.com/2012/02/canning-in-winter-can-be-a-blast/feed/ 0 http://www.mountainvalleyliving.com/2012/02/the-jolly-christmas-holly-2/ http://www.mountainvalleyliving.com/2012/02/the-jolly-christmas-holly-2/#comments Tue, 14 Feb 2012 22:57:46 +0000 Melissa http://www.mountainvalleyliving.com/?p=17714 Continue reading The Jolly Christmas Holly...

What happens to animals when the days get shorter and the snow starts to fly? Many head for warmer climates. Others get ready for winter by putting on a thick coat of fur. Some animals head underground for a long winter’s nap. This is called hibernation. These hibernators go into a deep sleep. If you saw a hibernating animal you might think it was dead.

How does an animal know when it’s time to get ready for hibernation? How does its body know to slow down during hibernation? Scientists have found a special substance in the blood of hibernating animals. It’s called HIT (Hibernation Inducement Trigger). If blood is taken from a hibernating ground squirrel in the winter and injected into an active squirrel in the spring, the active squirrel goes into hibernation. (Pretty weird, huh?)

There are different kinds of hibernation. The “true” hibernators sleep so deeply that they are almost impossible to wake up. Woodchucks, ground squirrels and bats are “true” hibernators. A woodchuck’s heart rate goes from 80 beats a minute when active to 4 or 5 beats a minute when in hibernation. Its body temperature drops from 98 degrees Fahrenheit to 38 degrees Fahrenheit. And, the woodchuck’s incisors, which grow continuously and are kept short by all the gnawing it does, quit growing during hibernation. True hibernators do get up every few weeks to nibble on food, and in the case of the woodchuck, use an underground toilet room. When bats are ready to hibernate, they must find a place that stays above freezing. They gather together in caves called hibernacula.

Bears are not “true” hibernators. They are one of the “light sleepers.” They are easily awakened from their winter slumbers. These in-between hibernators are simply taking long winter naps. Skunks, raccoons, opossums are also in this group. These animals breathe a little more slowly and lower their body temperature a few degrees while sleeping, but they wake up to forage between winter snows.

Can you think of any other animals that hibernate? How about our cold-blooded friends snakes,turtles, and frogs. Since cold-blooded animals can’t warm themselves up, they need to find a way to protect themselves from the cold. Frogs and turtles bury themselves in the mud below the frostline. They get oxygen from air trapped in the mud. In the spring when the sun warms the mud, out they’ll come. Some snakes head underground to hibernate, others gather together in sheltered places, like rotted out logs. Imagine walking in the woods on a spring day and coming across a bunch of snakes emerging from their wintering spot. What a sight that would be!

Hibernation is still somewhat of a mystery and an amazing animal adaptation. The next time you are sitting around the fireplace all snug, warming up after playing outside, think about all the animals that are sleeping, snug in the snow.

By Lorraine Shoemaker

One essential aspect of a successful camping experience is delicious, simple meals. There are many interesting options so I deciced to include one for each meal.

 This breakfast recipe has been a favorite at home as well as camping. Before leaving home, precook 1 pound of sausage and chop 1 med onion. Put in plastic baggies for easy storage.  At cook time spray an aluminum foil cooking bag with Pam, sprinkle with salt and pepper (and spices of choice) and add a pat or two of butter to bag. Add the prepared sausage and onions to bag, add 1 bag shredded hashbrowns, 6-8 eggs lightly beaten, and 2 cups of shredded cheese. Close bag and mix by squeezing bag gently. Lay bag flat on medium hot grill. Cook to desired doneness about 10-15 minutes.

For lunch consider this simple pizza. Using flour tortillas, add tomato sauce, and toppings of your choice (leftovers work great) and sprinkle cheese on top. Cook in small frying pan with oil.  These can be customized to each persons taste.

Dinner, after a long hard day of fun, should be hearty and easy to prepare. Make this cowboy casserole recipe even quicker by precooking (at home) 1/2 pound of bacon and crumble, brown hamburger and drain and chop onion. Place  bacon,  burger and onion in a plastic bag for later use.  At cook time, cook onions until translucent, add precooked ingredients, stir in 2 cans of baked beans, and 1/3 cup BBQ sauce and bring to a boil. Reduce heat  to medium low and place  1 can of buiscuits in a single layer over mixture. Cover and cook about 10 minutes or until done.

The fun part of most camping recipes is that they can be easily altered to fit individual preferences, so be creative and have fun. And after dinner it’s out to the campfire for those all-time favorites-Smores!

From the golf course at Lake Almanor Mount Lassen makes a spectacular snow capped backdrop but up close and personal our friendly neighborhood volcano is a mysterious mountain indeed. A multicolored lake that boils and bubbling cauldron like mud pits are just two of the natural wonders to witness within Lassen Volcanic National Park. There are over 150 miles of hiking trails within the park which range in difficulty from a strenuous 5 mile round-trip hike up Lassen Peak to a gentle 1.85 mile stroll around Manzanita Lake. The Main Park Road provides incredible views of the Cascades and High Sierras, as well as access to crystalline mountain lakes and amazing steaming hydrothermal areas.

There are eight campgrounds containing over 450 sites within Lassen Volcanic National Park, and a large part of Lassen’s wilderness is available for camping in the wilderness with a free permit.

Staying over but not quite the tent type? Manzanita Lake Camping Cabins near the northwest park entrance twenty new camping cabins in three models. Each cabin includes beds, heater, lantern, bear proof box, fire ring and picnic table. ADA accessible cabins are also available. These simple digs also offer a camper package that is yours to use for the length of your stay. This thoughtful convenience includes a cook stove, cookware, untinsels, a cooler, firewood, ice, sleeping bags and even a smores kit for dessert. You can make reservations online at lassenrecreation.com or by telephone at (877) 444-6777. Camper package reservation requests can be made by Winter Phone (Nov-Apr): 530-200-4578, Summer Phone (May-Oct): 530-335-7557 or by email to ManzanitaLake@CalParksCo.com.

Majestic Mount Lassen can also be enjoyed in greater comfort at the famous resort known as Drakesbad Guest Ranch. Open only during summer, you can make a reservation online for your step back in time to a land of beautiful meadows, forest, lakes and streams. On your adventure, you can take part in a variety of activities. Take a horseback ride. Get a massage. Enjoy the steaming, natural hot spring pool. Take a hike or go fly fishing.  Stay in one of their rustic cabins or in the lodge. Everyone  loves Drakesbad. Both guests staying at the ranch and those lucky enough to get meal reservations have the privilege of treating their taste buds in the dining hall. Indoors, knotty pine paneling and picturesque window views set the scene. A bouquet of fresh flowers grace  each table. Gas lanterns hang high on wooden walls. Pine green, ruffled curtains sit below shelves lined with mementos of life here since the 1860’s. Outdoors, a patio is set with more tables. Saddles are mounted nearby for restless children. Menus are planned in advance and sack lunches are available for the trail. Accommodations at Drakesbad include all of your meals. Reservations can be made by calling 530-258-9702. When we visited, the phones were not yet up, in which case you can contact the office at 530-529-1512 (Ext. 120). Find them online at www.drakesbad.com.

See first hand where earth’s melted center boils the mud while the barren top remains draped in snow, Mount Lassen year round wonder.

bigstockphoto.com

You can enjoy having your favorite produce year around even if you live in a short growing zone.  One way is to learn to dry food yourself. You can buy an expensive electric food dehydrator,  make a solar dehydrator or simply dehydrate your food in the sun au natural.

Solar food drying is an ideal way to dehydrate and preserve foods. A solar dehydrator can be simple or complex, small or large. A solar “hotbox” is an enclosed wooden box that protects your food during drying. It is a box with drawers and a clear covering (glass or plastic),with screened openings on  the bottom and sides for circulation. Solar rays enter through the clear glass top of the dehydrator box, then the box traps the heat and dries the food. The dehydrator may have an absorber plate inside, which indirectly heats your food by creating a convection current of air that enters the vent at the bottom of the dryer. The cool, fresh air enters the vent, heats up and  circulates through the dryer, then exits through a vent at the top. As your food dries, moisture is carried away with the hot air. The inside heat must remain at no less than least 86 degrees to avoid mold and spoilage.You can have fresh food all year if you can get as little as  two days of sunshine in a row, depending on the food.

A solar food dehydrator is a great way to enjoy nutritious, tasty, high quality foods all year long. Favorites foods for drying: Apples, apricots, bananas, peaches, pears, plums and strawberries, carrots, corn, green beans, onions, peas (sweet, in pod), peppers, potatoes, summer tomatoes, zucchini and mushrooms, and of course all your favorite herbs.

Road trippin’ to Chico via Hwy 32 is a tour of unforgettable natural beauty. The mossy hillsides weep and sparkle and rushing Deer Creek winds along side offering world class trout fishing and camping options galore. Enjoy the crisp mountain air, relish the quiet and wet a line.

A detour up to Butte Meadows is the perfect stop for  lunch or even a peaceful night stay with Bill and Stacy Kelso at the laid back and homey Butte Meadows Mercantile & Resort. Take your time, savor the scenery, seize the day.

At the bottom of the hill the forest parts and views of the stunning rugged canyon guide us into Chico, my favorite community to shop ’till I drop. Several galleries offer as many beauties for the eye as there are tastes of the beholder. My favorite by far are the unbelievably realistic hand blown jellyfish of delicate glass at Rick Satava’s Art Glass Studio at 819 Wall St. They look as though if you lifted the glass they would gracefully undulate away. Visitors are welcome not only to shop but also to visit the workshop and watch the glass blowers create amazing works of art from hot, molten glass.

Shopping can really work up an appetite and Chico has a nearly unlimited choice of dining options. My top three pics for 2012 are Original Pete’s at 2495 Carmichael Drive for primo pasta and gourmet pizza. Little bits of Italy are everywhere you look and the hospitality is on the house. Japanese Blossoms at 2995 Esplanade Suite #104 is known for the best sushi I’ve ever eaten. Hand made right before your eyes, every roll is a tongue tingling adventure. 5th Street Steakhouse at 345 W. 5th St. is my top choice for melt in your mouth steaks, mouthwatering treasures from sea and unrivaled service fit for king.

No adventurous visit to the Chico area would be complete without a visit to the amazing Barry Kirschner Wildlife Foundation between Chico and Oroville at 4995 Durham-Pentz Rd. Rescued and adopted wildlife unable to return to the wild for various reasons call this compassionate sanctuary home. Volunteers work tirelessly caring for tigers, lions, bears, birds, snakes and even a wallaby. Visitors are welcome Tuesday-Sunday from nine to five for self guided tours of this wild facility.

Unwind and put your feet up for the night at one of the many motel and B&B options available in Chico. We had a great time at the cozy Oxford Suites at 2035 Business Lane. Holiday Inn at 685 Manzanita Ave offers special rates for patients of Enlo Hospital and their families along with a friendly shuttle service for those patients unable to drive. Contributing writer for Mountain Valley Living Magazine Rick Barlupi suggests the luxurious Hotel Diamond at 220 West 4th Street, his top pick for 2012.

Shop, dine, stay and play. Create your own adventure, checkin’ out Chico.

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6 quarts freshly popped popcorn (3/4 cup uncooked)

1/3 cup cooking oil

8 – 16 oz unsalted, roasted peanuts (1-2 cups)

3 cups brown sugar

3/4 cup karo syrup

1 cup butter

1 tsp. baking soda

1 tsp. vanilla extract

(To make popcorn – Use large, heavy 8 qt. pot. with lid. Cover bottom of pan with approximately 1/8″ cooking oil. Throw in one kernel. when it pops, throw the rest in. Cover and shake pot often (to prevent burning) until all the popping stops. Have a large roasting pan ready to dump popcorn in. (You may need to dump some out into roasting pan before all the popping stops.) Add the desired amount of peanuts (about 12 to 16 ounces makes for extra peanuts!).

In a saucepan mix 3/4 cup light Karo® syrup with 3 cups brown sugar and 1 cup butter. Stir frequently with stainless whisk or spoon, (NOT PLASTIC), cooking over medium heat for 5 minutes. Remove from heat. Add 1 tsp.,vanilla and 1tsp baking soda. Stir and spread over popcorn/peanut mixture. Mix well quickly until all popcorn has been coated.

Have 2 buttered cookie sheets ready before you start. Divide the popcorn onto the two cookie sheets. Place in preheated oven 275º for 12 minutes. Remove, close oven, stir mixture. Turn oven off. Return to oven for 12 minutes more. Cool and place in mason jars or other festive good grade container. wrap a small prize in foil and place in the center of the jar.

Prize ideas: Refrigerator magnet, decorator sticky notes, tiny trinket box, or other tiny treasure. If you are giving it to a child, miniature skateboards, mini bouncy ball, or bracelet are just a few of the many small gifts you’ll find for kids.