It Looks Like Hell Froze Over

Yesterday, Brian and I took the kids to an indoor play room.

That is a big deal for me. About a year ago I finally started getting comfortable taking Aram to the park.

I still will not just take them to any old indoor place. This one is said to be special, and I have to say, I was not disgusted.

The Tree House Social Club Is a small eco-conscious play room that does not have an overbearing amount of children.

There is a giant treehouse you can play in, a room to color, a room to play on computers, and a room to just throw balls around in.

The parents can sit at tables or on couches throughout the space. Ordering lunch was my favorite part. The adult menu is delicious ( I ordered the turkey and brie sandwich with apricot jam, and a mixed green salad) and their kids menu won an award:

Winner Los Angeles Magazine’s
2008 Best of LA “Best Kids Menu.” 

The city’s most family-friendly place to eat that satisfies
discriminating palettes of all ages.


Aram playing while we drink iced tea on their comfy couches

The boys took a break from grocery shopping to check out the real Nemo in the fish tank.

What keeps the kids out is the fact that it is not cheap for entry.

It was $60 for lunch and $14 just for entry of the two boys. There are monthly and yearly passes you can buy, but it is as much as a yearly pass to Disneyland (and not the cheap one)….

The Tree House

Weekends and Fridays are closed for private parties, which is something we are definitely going to do in the future.

The only problem with that is if you only have weekends off, this place is not for you.

Samuel, the mathematician

the ball room

watch out, the ball room is crazy

RECIPE: Chocolate Pots!

This is better than Chocolate Mousse! By FAR! The chocolate seal on the top is the best part.

1 2/3 cups heavy whipping cream
1 1/4 cups whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
8 ounces ORGANIC semisweet chocolate, coarsely chopped ( I use Black and Green brand) 70% Cacao
6 large egg yolks


1. Preheat oven to 250 degrees F.

2. In a medium saucepan, combine cream, milk, sugar, and vanilla. Whisk to blend and bring to a boil over medium heat. Add chopped chocolate and whisk until all chocolate has melted. Remove from heat.

3. In a large bowl, lightly beat egg yolks. Then, in a slow, steady stream, add chocolate-cream mixture, whisking until smooth. (if you poor to fast or don’t whisk fast enough you will cook the eggs and ruin the dessert!)

4. Divide mixture among 6 ramekins or small custard bowls (about 6 ounces each), and place them in a large high-sided baking dish or baking pan. Make a bain-marie, or water bath, by pouring cold water into baking dish so it comes halfway up sides of ramekins or custard bowls.

5. bake on center rack 1 hour, or until custards jiggle slightly in center when gently shaken (custards will thicken as they chill). Let cool to room temperature and then refrigerate until cold. Serve cool.