Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
Thank you for stopping by. While this content will remain here for the foreseeable future, our new content is being posted at EncinoMom.com. Please drop by and bookmark the new site. We sincerely hope that you find the new site every bit as helpful, attractive and inspiring as this one! Change brings challenges. As much as we have appreciated the opportunity to grow and develop here on Blogger, the move to our very own hosted website became a necessity in order to achieve our goals of delivering excellent content and increased ease of use to YOU!
Our archives are still migrating, so please be patient while we figure out where to put everything in our new home! We will continue to explore, tweak and finesse the details until we get it right, so don't hesitate to let us know, what you love about the move, what's not up to snuff or if you didn't even notice! (We were going for a seamless transition. How'd we do?)
We would also love to see your all time favorite Halloween costume pictures! Whether it's a favorite costume of yours or something you created for your kids, post it on our facebook page. Our favorite will receive an EncinoMom, all cotton tee!
photo by: Warren Keating
Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
Wow! There are so many dedicated professionals at work on the ground and in the air at the Van Nuys Airport, join us for this video tour and meet a few. Take a peek inside some of the state of the art facilities and air craft that call this General Aviation airport home. The Van Nuys Airport is a proud sponsor of Taste of Encino coming to Ventura Boulevard on Sunday, October 9th. Come on down and learn a little more about this thriving hub of aviation, right in our own community.
Special thanks to the Encino Chamber of Commerce, especially Linda Jenkins and Diane Donovan, the Van Nuys Airport, Jess Romo, Diana Sanchez, Captain II Paul Egizi, Tanker Base Manager, Patrick Rivera, helicopter pilot, Kurt Deetz, and Judy Sherif of Children's Hospital. Everyone involved in this project is committed to bringing their very best to the jobs that they do and I would like to take this opportunity to express how grateful and extremely blessed we are to be in such good hands. Thank you all.
This video created for the Encino Chamber of Commerce and Taste of Encino. Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
You've got to love a man who leaves garden flowers and the secret heart discovered inside a walnut, on a corner of your desk. Everyday expressions like these don't cost much, but speak volumes. Don't wait for Valentine's Day to slip a sweet note or token of affection into your beloved's pocket or under his pillow. Thoughtfulness counts.
photos by: Lisa Keating
Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
Here's something warm and wonderful for chilly mornings or after-school treats - simple and satisfying; baked apples.
Start with Red Delicious apples. This recipe makes 4 1/2 apples, you can easily double quantities if desired. Preheat oven to 350˚. Oil small baking dish.
2 apples - cored, cut in half and drizzled with fresh lemon juice
2/3 cup quick cooking oats 2/3 cup brown sugar
2 T butter (softened)
1 tsp ground cinnamon
1/2 tsp ground cloves 1/2 lemon (juice squeezed onto apples, peel for garnish)
Combine ingredients using a fork. Mixture will be crumbly. Stuff into apple halves. Pop into the oven for 30-35 minutes (longer if you use large apples or larger quantities of apples).
Plate and serve warm from the oven, or room temp. Great with Greek yogurt, a glass of milk or a cup of coffee or cocoa. Enjoy!
photos by:Lisa Keating
Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
It's that time of year when my mind turns to the harvest and scarecrows begin to crop up around doorsteps and driveways in my neighborhood. Here, in this garden plot, a pair of sun ravaged umbrellas turn their summer jobs to a twist on the familiar motif. As their skeletons begin to show, I imagine cobwebs may extend their useful life through the end of October!
photo by:Lisa Keating
Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
Stater Brothers' Route 66 Rendez-Vous rolls into Riverside, California this week with a Classic Car Show. Get a virtual glimpse of the annual event in this video and plan to join us this weekend!
Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
Funny how September invokes feelings of heading back to school - even when school's been out for a decade (or two, or three). When you have kids, it's understandable since gathering up school supplies and hitting the back-to-school sales for new clothes and shoes that fit is a part of the end of summer ritual. But even if you don't have kids, or if yours are grown and gone, there is still . . . something in the air that stirs longings for new binders, clips, unsharpened pencils, reams of paper and such.
It's especially odd when I find myself lingering over photos of warm woolen sweaters, caps that cover your ears and faux-fur lined boots. It's over a hundred degrees outside! And while there will be a chill in the air, who know when it will finally come. . . January, February? And when it does come, it won't stay long and it will only be a chill, not the face freezing cold captured in those photos with the sweaters. But the longing for seasons persists. Is it human nature? Is it all marketing? Is it just me?
If you live somewhere, where cold weather is as certain as spring rain, you might like to visit our apparel partner Eddie Bauer Weekly Specials: A New Deal Every Monday, now offering their durable coats and caps and things for kids! I haven't purchased any of their kids wear, yet (it's brand new), but I did purchase an amazing pair of aforementioned faux-fur boots! I may have to take a trip to the snow to wear them, but they are wicked cute and comfy, too. :)
photo by: Lisa Keating
Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
Fresh from the Farmer's Market, this super sweet watermelon keeps the taste of summer in the house even when the kids are back to school. Try cutting it in bite sized cubes (or balls) and mixing with some crumbled Feta cheese, a drizzle of olive oil (to keep the melon from getting mealy), mint leaves and a little freshly ground black pepper.
photo by: Lisa Keating
Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
Here are a few snaps from my camera roll. Can you tell which pics are New Orleans (Louisana) and which are from New Orleans Square (Disneyland)? When I was a kid, I always loved to linger in New Orleans Square when we visited Disneyland; the music, the narrow, winding alleyways filled with shops, the food. I had no idea how true to the original Big Easy the California copy was! It's as true today, as ever.
photos by: Lisa Keating
Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
Oh yes, all of the photos above are from a recent trip to New Orleans, except the second from the left, taken yesterday at Disneyland.
Gazpacho is very forgiving. Read the ingredients below as a list of suggestions and let your taste buds and the contents of your fridge be your guide. I like my Gazpacho zesty and I've used cilantro instead of hot sauce and zucchini when there weren't any cukes in the fridge!
Gazpacho is a great place to use tasty home grown produce with cosmetic flaws. Notice, in the pic above, some of the tomatoes are split and the cucumber has uneven color, but it won't matter once the vegies meet the food processor!
Combine all ingredients using a food processor. Chill and serve with an ice cube or two in each bowl. Garnish with fresh herbs and croutons if desired. Makes 8-10 servings.
- Posted using BlogPress from my iPhone
photos by: Lisa Keating
Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
The zucchini on the left was picked 3 weeks after the zuke on the right.
Freshness counts. I like to use the freshest produce possible when I cook. I grow many of my own vegetables and herbs. It's great to be able to step outside of the kitchen and pick fresh veggies for lunch or dinner, but things don't always work that way. Sometimes produce needs to be picked before I can cook it (that's the case with the zucchini on the right), sometimes it's produce from the market and I bought more before I prepared what I already had in the fridge! Either way, the fresh young things are mingled with the "veteran" produce and it's good to be able to tell which is which to avoid having to toss moldy oldies.
Here are three things I've noticed about aging zucchini:
1. Pitted skin
2. Withering stem
3. Uneven color - freckled or streaked skin
Next time you need to choose the freshest zuke in a flash, look for smooth, shiny, evenly colored, dark green skin and a stem that shows signs of moisture. If you're trying to use the oldest first, opt for the zucchini with a few freckles! Here's a recipe from our archive if you're up to your eyeballs in zucchini right now: What to make when the zucchini genie visits.
Enjoy! photo by:Lisa Keating
Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
Please join me in welcoming the Chop Stop to Encino! Now open on the boulevard (17332 Ventura Boulevard, near CVS and Jamba Juice) this is the Chop Stop's second location - they just opened in Burbank in January of this year.
Owner, Mark Kulkis was on hand at the ribbon cutting and showed us the simple idea behind his eatery's instant success! Everything is FRESH and chopped daily for you to mix and match into a salad (or you can have it in a whole wheat tortilla, if you prefer) of your own design.
The menu also has great tried and true combinations to chose from. I tried The Classic - so many great flavors all working to delight you with every spoonful. That's right. The salads are so finely chopped you can eat them with a spoon!
You can pop into the Chop Stop or look for them at the upcoming Taste of Encino, on the Boulevard, Sunday, October 9th! Either way tell 'em you saw them on EncinoMom, proud sponsor of the 24th annual Taste of Encino. See you there!
video by:EncinoMom Productions photo by:Warren Keating
Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.comThis video produced on behalf of the Encino Chamber of Commerce for the 24th annual Taste of Encino.
Prep: Wash artichokes, trim stem, cut off top 1/2" of leaves and remaining leaf tips, if desired. I use a sharp knife and kitchen scissors (for the individual leaf tips). Cut artichoke in half, remove choke ("hair" and any purple leaves) using a spoon.
Boil: Immediately place in pot of boiling water with lemon (you can use the lemon left over after squeezing the juice for your grilling sauce). Boil for approximately 20 minutes. You want to leave the artichokes slightly undercooked - they will finish cooking on the grill.
Drain: Remove from heat, drain and cool. You may refrigerate artichokes at this point and grill them later (I grilled mine the next day).
Preheat Grill. In a large bowl squeeze the juice of two lemons. Mix with 1/2 cup olive oil, 2 cloves of minced fresh garlic (or a generous sprinkle of garlic powder), freshly ground pepper and salt to taste. (I used Lime Flake Sea Salt).
Toss: Add the artichokes to your bowl and turn to coat thoroughly.
Grill: Place artichokes on the grill, cut side down. Cook for about 10 minutes and turn. Cook for about 5 minutes more on the other side. You should have nice grill marks on the cut side of your artichokes.
Add: A Teaspoon or two of mayonnaise to your leftover lemon/oil mixture (if desired) and whisk together. Serve on the side as a dipping sauce.
Serve: Immediately with an additional squeeze of fresh lemon. Grilled artichokes are also great served chilled with a cup of Gazpacho!
It's a solar pool heater! I'll let you know how it works. So far, installation was a breeze: I carried the box to the back yard and my hubby set it up. It doesn't get any easier than that!
- Posted using BlogPress from my iPhone
photo by:Lisa Keating
Update Update Update Update Update Update
The solar pool heater works wonderfully, although not quickly. It took 4 or 5 days to bring the temperature up - noticeably - to the touch. We also use a pool cover to diminish heat loss over night. If you'd like faster results, the manufacturer recommends using more than one (if your pool pump can handle it) used in tandem. No guarantees, but I think it would work! For our purposes, one was enough. :)
Our road trips are paid for by donations from viewers and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
Besides many of my favorite people and our nation, many of those born on the 4th of July have been adored by Americans young and old. From writers; Nathaniel Hawthorne (The Scarlet Letter), Ron Kovic (Born on the Fourth of July), and Neil Simon (The Goodbye Girl) and songwriters Stephen Foster (O Susanna), Bill Withers (Lean on Me) and NOT George M. Cohan (Give My Regards To Broadway) - he was born on July 3rd - to circus impresario - NOT Phineas T. Barnum - he was born on July 5th, but his partner; James A. Bailey and other great showmen Louis B. Mayer (MGM) and George Steinbrenner (the show called baseball) today we celebrate them all. Dear Abby (Abigail Van Buren) and her twin sister, Ann Landers were born on this date along with actresses (too many to mention, so here are two you may remember) Gina Lollobrigida and Eva Marie Saint (North by Northwest), NOT actor Tom Cruise (Risky Business) - he shares George Cohan's b-day, July 3rd - confusing, I know, especially since he starred in the movie Born on the Fourth of July! President, Calvin Coolidge was born on this date and America's First Daughter, Malia Obama celebrates today, too.
Here it is; the first tomato of the season. This sun-ripened Lemon Boy was the first to the table from the vine. Right from the garden, sliced and sprinkled with a little freshly ground salt and pepper, a squeeze from a lemon and a sprig of fresh basil for garnish the flavor of this tomato was as juicy and vibrant as it looks.
Nothing says summer like sandy flip flops abandoned by the back door. I like to keep things simple in summer. With a beach bag stocked with fresh towels, sunblock, extra hats, glasses and wraps, we're ready for a spontaneous trip to the beach, river, lake or even just an unexpected dip in a friend's pool.
Time to turn up the music, fire up the grill and let the lazy days of summer carry us away!
Longing for the Lavender fields of Provence with only an afternoon to fulfill your dream? Set the nav for Cherry Hill, California where the blooming lavender perfumes the air, the olive and pine trees shade the lane and an 1100 year old oak tree waits patiently to whisper its secrets into the curl of your ear.
This is the 7th Annual Lavender Festival taking place at Highland Springs Resort and 123Farm just above Beaumont. Some of the highlights include wandering among the blooming plants, dining on festival fare; I had the Lavender Brisket and Lavender Lemonade, listening to the live concerts of piano and cellos in the dappled light under towering pines, taking a horse-drawn hayride tour of the property and savoring the sights, sounds and scents of this extremely well-organized, family friendly and completely relaxed rustic celebration of organic lavender.
I don't know if it was just my imagination or if there is something in the water here in Cherry Hill, but this was one of the handsomest, most elegant, friendly and relaxed gatherings of people I have ever encountered in one place. Maybe it's aromatherapy in practical application or perhaps those who are drawn to celebrate this calming herb are naturally good-natured, but whatever the reason, don't you owe it to yourself to spend an afternoon that feeds your soul like a month in the country?
These 100 year old olive trees line what was once the entrance to the resort. Established in the 1800's, this was traffic control for moonless nights - one way in - one way out - kept coaches from colliding in the dark.
video by:EncinoMom Productions photos by:Lisa Keating
Our road trips are paid for by donations from viewers and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
Cooked on a cast iron skillet, these chicken sausages will also do well outside on the grill! Once the sausages were cooked thoroughly (about 30 minutes), I kept them warm in a Tequila bath inside the oven. Next up; red peppers and green onions hit the heat. On another burner a pot of boiling water for whole wheat corkscrew pasta. Served, as seen here, with a drizzle of olive oil and artichoke hearts (in the polka-dotted dish) served on the side. Simple and satisfying.
Take a ride with EncinoMom on this virtual 4-day road trip up the California coast. From Encino, California to the Beach Boardwalk in Santa Cruz this quick video trip highlights some of the great stops along the way.
We left late in the day and stopped for dinner at the harbor before heading north along the coast to Cambria. We searched online for a place to stay for the night and called ahead to secure a room at the Pelican Cove Inn. How our stay could have been nicer than the hospitality we got over the phone is hard to imagine, but it was!
Our room was lovely and welcoming with a fireplace and sitting area. The grounds were perfect for our laid back mood, with care and attention in evidence everywhere. Exuberantly blooming plants and flowers created lots of visual pleasure and a feeling of privacy around the heated outdoor swimming pool and spa areas.
After a hot breakfast, (included in the price of the room) a swim and a stroll on the beach, we headed back down the coast a bit (Highway 1 is still recovering from recent storm damage) to connect with the 101 north to Santa Cruz. The drive was hilly and inviting with vineyards and wine tastings along the way. We made a note to revisit this area with time to explore! We stopped for lunch in Paso Robles, California and were overcome by the urge to buy cowboy boots, which we did. :)
Driving up the 101 through Steinbeck country, I was reminded of all the great things to see and do in this part of California. For every spot we check off our to-do list, two more get added! This is artichoke and garlic country, with lots of dusty history yielding to sandy, seaside hamlets along the way. East of Eden, Cannery Row and Of Mice And Men spring to mind as we drive through their backdrops.
We rolled into Santa Cruz just as the Boardwalk was closing up for the day. Snapped some great pics in the fleeting light of sunset and got the lay of the land. We had a classic seafood dinner on the pier, right out of another era - the kind your grandparents might have ordered back in the day.
We spent the night a mile or so away from the boardwalk at a Hampton Inn, where we were greeted by one of the nicest young men on the planet, Josh, a Santa Cruz native. We opted for the $10 movie fun pack, which included a DVD to watch in the room, a bag of pop corn and I forget, what-all-else, wrapped up in a great big blue bowl - for sharing the popcorn and taking home for a souvenir! What a bargain!
In the morning, after breakfast, we rode ourselves silly on the rides and attractions at Santa Cruz Beach Boardwalk. :) We decided on a late lunch away from the beach and found ourselves in one of the fanciest Chinese restaurants I've ever seen! The food was great and so plentiful, we had to pack some of it in doggie bags to have for dinner!
Our next stop; San Juan Bautista, California. We didn't enter the mission itself on this trip, but toured the grounds and adjoining museum. There are separate entrance fees (less than $5per person) and free admission after 4 pm. I am so grateful to have the opportunity to peak back into California history like this. No crowds or lines, just amble through at your own pace, take pictures, take your time - I love it.
With our drive home scheduled for the next day, we made the short trek to Casa de Fruta, a fruit stand that has grown into a village, and took lodging at the Casa de Motel. This is not a luxury stop, but silly, kitchy fun, for sure! You can easily walk from the motel (or campground) to the cafe, fruit stand, sweet shop, wine shop, carousel and other Casa de attractions. The pool was closed during our visit, but there was an arts and crafts fair that provided a surprise shopping opportunity. I always say: "If you can't swim. . . shop!" lol
We foraged for food at the various Casa de "fill in the blanks" and had a picnic in our room with all of the goodies we found. Warning: the Dulce de Leche fudge is so good, if you buy some for your house-sitter, it will be gone before you get home! Whooops. The ride home was a speed trip down highway 5 - less than 4 hours.
Ah home sweet home! Thanks for tagging along with us. I hope you got some good ideas for your own road trip. :) We'd love to hear them! Drive safely and join us again next time, when EncinoMom hits the road!
video by:EncinoMom Productions photos by:Lisa Keating
Our road trips are paid for by donations from viewers and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
Our road trips are paid for by donations from viewers (like you) and sponsors. All opinions expressed are our honest thoughts and experiences. Any promotional content is clearly identified as advertising. If you are interested sponsoring an EncinoMom video, please inquire at: info@EncinoMom.com
2/3 cup brown sugar
1/2 lemon (juice squeezed onto apples, peel for garnish)
This is the 7th Annual Lavender Festival taking place at Highland Springs Resort and 123Farm just above Beaumont. Some of the highlights include wandering among the blooming plants, dining on festival fare; I had the Lavender Brisket and Lavender Lemonade, listening to the live concerts of piano and cellos in the dappled light under towering pines, taking a horse-drawn hayride tour of the property and savoring the sights, sounds and scents of this extremely well-organized, family friendly and completely relaxed rustic celebration of organic lavender.
We left late in the day and stopped for dinner at the harbor before heading north along the coast to Cambria. We searched online for a place to stay for the night and called ahead to secure a room at the Pelican Cove Inn. How our stay could have been nicer than the hospitality we got over the phone is hard to imagine, but it was! 
After a hot breakfast, (included in the price of the room) a swim and a stroll on the beach, we headed back down the coast a bit (Highway 1 is still recovering from recent storm damage) to connect with the 101 north to Santa Cruz. The drive was hilly and inviting with vineyards and wine tastings along the way. We made a note to revisit this area with time to explore! We stopped for lunch in Paso Robles, California and were overcome by the urge to buy cowboy boots, which we did. :)
We rolled into Santa Cruz just as the Boardwalk was closing up for the day. Snapped some great pics in the fleeting light of sunset and got the lay of the land. We had a classic seafood dinner on the pier, right out of another era - the kind your grandparents might have ordered back in the day.
We spent the night a mile or so away from the boardwalk at a Hampton Inn, where we were greeted by one of the nicest young men on the planet, Josh, a Santa Cruz native. We opted for the $10 movie fun pack, which included a DVD to watch in the room, a bag of pop corn and I forget, what-all-else, wrapped up in a great big blue bowl - for sharing the popcorn and taking home for a souvenir! What a bargain!
Our next stop; San Juan Bautista, California. We didn't enter the mission itself on this trip, but toured the grounds and adjoining museum. There are separate entrance fees (less than $5per person) and free admission after 4 pm. I am so grateful to have the opportunity to peak back into California history like this. No crowds or lines, just amble through at your own pace, take pictures, take your time - I love it.
Aviation Confidential, EncinoMom at the Van Nuys Airport
