Nibbles of Tidbits, a Food Blog

What an amazing meal and time we had at Gladstones Malibu, technically located in Pacific Palisades.  Did you know that?  I didn’t.  It’s been about 15 years since I’ve been there.  Gladstones has been in existence for decades, but recently stepped into a new era with a new look and menu that’s true to its iconic heritage.  We fittingly cruised there in style.

Most were able to squeeze into the photo before setting out (minus the kids) to celebrate the 40th Birthdays of David and Chris (both in plaid).  I’m found above the yellow balloon. 🙂

I said CHEERS with a Watermelon Mojito, which was perfectly refreshing and strong.

We had a few Oyster virgins in the crowd who were willing to give ’em a try.

It was funny to watch — Let’s just say that no newbies fell in love, except for one, as shown below.  Jerry said ‘the aphrodisiac aspect of the Oyster kicked right in’ and Ami had to hide.

Get a room — Continuing on with the Seafood Ceviche.

And then the reeallllly great stuff came, Lobsters and USDA Prime NY Strip Steaks, oh my.

Gladstones Market Seafood Pasta.

My plate with King Crab Legs, always a fave.

The Curried Coconut Shrimp was reported to be very good, by the one who brought his homemade (grown and roasted) Salsa in the limo, which was fantastic too.

Most had the Lobster and Steak combination.

It was a little too cold to dine on the large patio with “jumbrellas” this October evening — The ocean view is nice, but best captured in photographs during the day.

Happy Birthday friends and thanks for all Jer!

We love how Gladstones packs goodies TO GO.  I brought home a marvelous Sea Turtle and almost felt bad digging into the leftovers the next day.

We’ll be making lots of Cookies, Cupcakes and Halloween goodies to be posted here soon.  Until then, if looking for more Halloween action than that, I just published a list of unique events happening throughout the county.  It’s posted with links on Examiner.com, where I write as Orange County Food Examiner.  Above photos were taken by Steven Woo at a DC Halloween Party last year — Hover above to learn more.

I’m excited to tune-in to Digital Happy Hour for the first time — It’s a Live Broadcast that happens from Charlie Palmer at Bloomingdale’s South Coast Plaza each Wednesday between 5:30-7:00pm.  See you there.  They say…

Each week, Executive Chef Amar Santana & Social Filmmaker Sean Saint-Louis host unique celebrity and social media guests as they unwind with cocktails and culinary delights, while discussing the latest trends in food, film, mixology, sports and fashion.  It’s always progressive, always fun and never predictable.  Wherever you are in the world, you’ll be glad you tuned in to The Digital Happy Hour.

You can learn more from Orange County Films.  And previous Charlie Palmer reviews can be viewed here and here.

Note:  Broadcast times and locations vary, thus check the Digital Happy Hour link above for the latest news.  The video player becomes live each Wednesday.

Although no voting takes place here, you’re cordially invited to peek at my who cares anymore dinner party, a blog post formerly known as the Challenge #3 Luxury Dinner Party in Project Food Blog.  I’m kidding (kinda), I care.  And we did have a nice party, after I drank away my sorrow, just kidding again (mostly kinda).  The links will provide more information about all that.  We’ll continue with the party — I prepared a few Thai dishes, since I’m familiar with the cuisine and dinner guests were not.

I invited my awesome family to partake in the food and since none were familiar with Thai food, this post is really titled Thai One Over On The Family, instead of who cares. 🙂 I know they do.  They’re generally Steak, Seafood and Potato people.  The Potato People — Sounds scary.  Anyway, they were game to try it all.  I didn’t tell them about the Fish Sauce, but used it sparingly just in case.  Busted — They know now.

Since this post is no longer in competition and other stuff needs to get done, it’ll mostly consist of photos, a few words and relevant links.  Hover your cursor over each photo to learn a little more.  We had a great time together, as always.  I appreciate them so much.

Grilling Chicken and Filet Mignon Satay in the backyard on a beautiful day, with the Coconut Peanut Sauce waiting on the sidelines.

They take just minutes to cook, so turn them over quickly, take ’em off the grill and dig in.  The Satay was the family favorite, as expected.

They’re finally ready to dip into the Coconut Peanut Sauce.

Just a few of the ingredients used to prepare our Thai meal, certainly not all.

The Shrimp and Coconut Milk Soup started with defrosting homemade Chicken Stock, Lemongrass, Kaffir Lime Leaves and Galangal.  I’d made this soup many times before, but it’s been a few years.  About 10 years ago, I was working as a Paralegal at a large law firm and we were having a fund raiser for the United Way.  To assist, I offered to prepare ‘any dish’ for the highest bidder.  One law partner paid $750 for a spicy Tom Kha Gai, a variation of the pictured Soup.  Thank God it turned out well and all proceeds went to the United Way.

Wish we could show you the Shrimp in the “Shrimp” and Coconut Milk Soup.  It’s too late now.

The pots were filled and the Lemongrass Tea chilled and ready for guests.  I’m not sure if the above photo can be considered artsy or if it’s just plain blurry!?  If just blurry, I apologize.  Had I still been in the competition, I would’ve taken more photos. 🙂

I also prepared a Vegetable Curry with a bountiful array of fresh Veggies (Baby Bok Choy, Sweet Pea Pods, Yams, Asparagus Tips, Carrots, Potatoes, Cauliflower, Zucchini and Broccoli).

And a Thai Peanut Noodle Salad, Saffron Rice and homemade Mango Lime Sherbet Ice Cream.  I found the BEST Peanut Dressing recipe for the Noodle Salad and coincidentally it’s by another Foodbuzz Featured Publisher.  It’s linked here and definitely a keeper.

The girls at the Thai Dinner Party (l-r) Niece Lexi, Mom, Sister Ami, Niece Bailee and Maggie, the King Charles Cavalier.  The boys were in the den watching football.

Lexi entertaining the crowd, as usual — She’s staring at YOU.

The Mango Lime Sherbet turned out too tart and I even added more sugar than the recipe called for.  Although everyone claimed to love tart flavors, it was pushing it.  My Dad took one bite and handed it back to me with a pucker on his face.

Above is a little sampling for the dog, just kidding — It’s what I had the next day, a Mini-Meal.  For the Satay and Coconut Peanut Sauce, I used a recipe similar to the one linked here.

My Nieces were in charge of the camera most of the time and secretly recorded us on video too many times.  I can’t use that, hahaha.  And I’m not even sure who this is, but it’s funny.  When it’s discovered by its Star, I may need to take it down — Until then, enjoy. 🙂 The only photo of me is the BBQ’ing hands.  I’m okay with that.  Thanks Kids in the Kitchen.

Ready, Set, Blog!  It’s time for the first of (10) Challenges developed by Foodbuzz for Project Food Blog, a friendly contest amongst hundreds of talented Featured Publishers to determine the Next Project Food Blog Star.  What an honor that would be!  Oh, $10,000 is the PRIZE too.  Hello.  In Challenge #1 contestants will be put in a colander to see if they make it through to become (1) of (400) selected from (1,850+).  Each challenge eliminates more, until I’m left.  Here the judges want to know WHY I have what it takes to be “the one” and WHAT makes Nibbles of Tidbits unique and sets it apart from other food blog brands.  Good questions.  I hope to answer them clearly here in words and photos.

More about me and WHY I have what it takes to be the Next Food Blog Star*.

Although pictured in my Contestant Profile with my Rocky Mountain Orange Cream Pie at the Fair, I’d opt for Foie Gras in a minute.  And after reserving a slice of the Pie for later, I’d want to smash it in a friend’s face for a laugh, fully deserving retaliation.  If you dish it out, you’ve got to eat it.  Overall, I’m sweet, savory and spicy, and rarely make the same dish twice.  I’ve cooked my way through various classics — Lobster Thermidor, Beef Wellington, Coq au Vin and countless others.  And I’ve explored foods from a number of cultures — Thai, Indian, Greek, etc.  I love to experiment and keen on purchasing ingredients I’ve never tasted and/or used before.  It’s almost as fun as Christmas to determine what to make with them.  Experimentation is how I discovered Parsnips (White Carrots) so long ago and I still can’t believe most I ask haven’t tried them.  I want to taste almost everything.  Too many Americans are missing out by not sampling different things.

More reasons WHY… I’ve been lucky enough to win several ribbons in the Orange County Fair’s Culinary Arts Competitions.  I also won a contest sponsored by Milk, whereas my recipe (Fennel-Cannellini Soup) and photo appeared in Gourmet and Bon Appétit Magazines sporting a Milk Moustache.  I won the Grand Prize in the Soup category.  And another recipe creation (Angel Cake Soufflé) was endorsed by Better Homes and Gardens Test Kitchen.  Family and friends call me with their food related questions and I love answering them.

Equal to my passion for cooking, I’d opt to eat out day and night until tiring of it.  I haven’t yet tired, but my wallet does.  The restaurant options are limitless.  Dining out is instant gratification, as it provides diverse food quickly, without having to do the dishes.  One of the finest meals out caused me to melt down my chair in excitement with every bite — I was under the table by the end of the meal.  Maybe it was the Wine.

Utilizing all I’ve learned with a fine palate, I like to uncover (by taste) what’s in a memorable restaurant dish to possibly re-create it at home.  I’ve been successful with a few favorites — One example is linked and others can be found in the ‘Copycat Recipes‘ category.  And finally with respect to WHY I have what it takes, I write as the Orange County Food Examiner on Examiner.com and for others as needed by way of I Need Text Co.  I tell people that starting my blog is one of the best things I’ve done, since I walk and talk FOOD all day long anyway.  It’s truly meant to be that I’m here right now.  Cheers.

* I’m not sure about the “Star” part of the title — I’m most interested in the “Project Food Blog” part, because I love FOOD (the true Star), eating, photography, blogging**, cooking, writing and a good old-fashioned competition.

** Are there better words than blog, blogger and blogging?  The terms are just so… not cool sounding.  I guess it’s too late now.

WHAT makes my blog (Nibbles of Tidbits) unique?  And what sets it apart from other food blog brands?

Nibbles of Tidbits is about the GOOD, the BAD & the FUNNY regarding FOOD — From Yikes to Ooo La La, as the heading states.  Having cooked like a maniac for twenty plus years, I’ve learned that some dishes turn out great and others turn out like crap.  And some published recipes and flavor combinations work and others are just plain wrong.  I report about it all.  Since I’ve fine-tuned my cooking skills over time, most meals turn out GOOD, and I’ve come to realize that the BAD can also be FUNNY.  Photos posted for this first challenge represent the good, bad and funny (GBF) regarding food and drinks.

Nibbles of Tidbits is FOOD without limitations — Thank God since I want to experience all aspects of it, especially that from the earth, food events, restaurants, product testing and comparison, easy recipe creation, unique ingredients, copycat recipe development, cooking shortcuts, special finds and all things interesting.  I sometimes find pleasure in fast food and frozen meals, but feel most excellent at a gourmet (non-stuffy) dining establishment with a glass of Wine in hand.  All is reported about with helpful and entertaining insight.

I’m a snob for freshness, quality and value and want to get what I pay for.  Don’t gouge me with inferiority and all should be good — I prefer not to write bad things, but truth is king.  With a few exceptions, I’ve posted daily for almost 2 1/2 years and challenges include… Taking photos before digging in, measuring ingredients before adding them to creations, and presentation (mine looks too elementary school sometimes).  Nibbles of Tidbits is unique for the reasons mentioned herein and we’re (I’m) excited to encounter more, eat well and laugh along the way.

See my Project Food Blog Contestant Profile linked below — MAKE ME YOUR BABY.  I’ll make you proud! 🙂

Happily I’ve never had a bad meal at Benihana — The restaurant chain opened more than 40 years ago.  I’ve dined at several locations across the states and haven’t left any without a smile on my face.  The food is always fresh, cooked perfectly and it’s fun to watch it happen.  And if you join The Chef’s Table, you’ll receive a complimentary meal during the month of your birthday, a $30 value.  It’s a great deal.  If you have a birthday coming up, join now.

This visit we ordered the Land ‘N Sea, which includes Benihana’s Onion Soup and Salad, a Hibachi Shrimp appetizer, Zucchini and Onions, steamed or fried Rice, Ice Cream and Green Tea, as like most meals.  The Land ‘N Sea also consists of Filet Mignon and Sea Scallops that are grilled with Lemon and Butter.  Everything tasted fantastic and the cooking show was entertaining as usual, especially when our chef missed catching an Egg that fell and cracked on the floor — It happens.  Unfortunately that photo turned out blurry.

These photos were taken at Benihana’s Newport Beach restaurant.  We recommend Chef Roberto, who is pretty darn funny and talented.  The service seems extra good at this location.  Management was walking around making sure everyone was happy and satisfied.

Chef Roberto made a heart out of the Fried Rice and a volcano out of the Onions.

Our Filet Mignon and Sea Scallops were perfectly cooked, as usual.

Keep it coming — We’re always stuffed on the way out and have leftovers for the next day.

Although we’ve enjoyed countless meals at Benihana, this is Nibbles of Tidbits’ first report.

We celebrated a couple birthdays at our table, thus appreciated the complimentary photo, beautifully carved Pineapple and song.  Chef’s Table birthday meals are honored without a hitch — Just bring in the printed voucher with an ID and you may redeem it anytime during the month of your birthday.  It’s a terrific deal.

I’m pondering why I want to try this?  It looks kinda cool.  No disrespect to Eggs or Chickens or God, although what’s worse than eating ’em?  I do that.  Hhhhmmm, too deep right now and a downer topic for a food blog — Instead, check out more unique, interesting and funny food photos and videos at My Food Looks Funny.  They’ve collected some good stuff.

I recently saw a Dolphin Banana on a party fruit platter and was compelled to make the same out of this morning’s Banana and a Spinach Leaf.  It’s not bad for a first attempt, but I think its nose is a (little) too short — Either way it made for an entertaining breakfast.  Try it.

The 2010 inaugural OC Foodie Fest officially happened at the Honda Center last Saturday and although I personally was unable to attend, Nibbles of Tidbits sent its favorite Guest Blogger, Bonnie and her trusty photographer, Andrea to enjoy and report about the event.  Somebody had to do it and wish it was me after hearing about it.  Bonnie writes the rest…

The food, the sun and the fun were all perfectly aligned at the Honda Center Saturday afternoon for the inaugural OC Foodie Fest, with over 8,500 people attending the sold out event and 49 gourmet food trucks. No doubt this will be the first of many more Orange County Foodie Fests to come.

Although there were officially declared favorites, the three of us unofficially agreed that the top banana — while bananas are served as an option on top of loukas, which are Greek donuts – should have gone to Louks Greek Gourmet To Go food truck. We think their lamb chops might be the best we have ever had. In fact, they were so good that we decided to take some home with us.

Apparently many others agreed, because while we ran back there at the end of our day, stood in line and paid for the perfectly seasoned and prepared chops, they ran out just one person shy of us.  To their credit, Louks refunded our money and served up an equally tasty Gyro sandwich as a substitute free of charge. Thanks for being so gracious, Louks!

Our next stop was the World Fare Bustaurant, a double-decker with room the top to eat and enjoy the people watching.  Our truffle infused macaroni and cheese balls were mouth watering. And we washed them down with a strawberry-basil-lemonade that was to-die-for. It had just the perfect amount of the basil flavor added to the tasty drink.

The last truck we ate from, Piaggio on Wheels, offered a truly a diverse cuisine. We could not resist trying the water served in a real coconut, empanadas and a bacon wrapped hot dog topped with both chipotle and chimichurri sauce. It was all delicious and truly gourmet food.

We would be remiss if we didn’t mention that all of the shopping provided by the Patchwork vendors was top notch and high quality. There was also an art show with live painting from eVocal, plus live local music and an area devoted just to kids. The O C Foodie Fest also gave back to the community, with a percentage of the proceeds going to three local charities, Child SHARE, St. Vincent’s Meals on Wheels and Pretend City.

The OC Foodie Fest was meant to bring exposure to the growing market in Orange County for food trucks, as well as to give the opportunity for LA trucks to branch out into a new area.  It succeeded on so many levels that we can’t wait for the next one!

THANKS to our Guest Blogger, Bonnie Flamm and event photographer, Andrea Stein for the excellent report and photos — I hope to attend next time.  Learn here where the trucks might be going next or follow them on Twitter.

When was the last time you had a picnic?  We mustn’t forget the simple enjoyment of a picnic.  It seems Americans don’t take enough pleasure in them.  While traveling through many parts of Europe, you’ll see people having picnics everywhere and often.  It’s a great thing.

We’re inspired to have more picnics and Cost Plus World Market, a favorite destination for unique and imported food items can make it happen on a moment’s notice.  It has everything one could need for a picnic.  We prepared for this one by getting ALL shown from Cost Plus, including the insulated picnic basket that transported the Salami, Cracked Pepper Smoked Salmon, Bruschetta, Roasted Artichoke Hearts, Pepper Jack Cheese, Assorted Crackers, Almonds, Pickles, Olives, Wine and Cookies.

This day it was too windy to show you it was too windy — Meaning, we couldn’t back up for a wide photo, since all hands were necessary to hold down the light stuff during the wind gusts.  It was (kinda) funny, until it blew over our Chardonnay, and it was a bit scary thinking the Smoked Salmon could possibly land on us, but ultimately it was a lot of fun.

We had this picnic in Temecula, near Pechanga Resort & Casino, where we took our Grandma to see her favorite singer, Engelbert Humperdinck.  Prior to the concert, we laughed eating the Orange Chocolate Rolled Wafers — They are sooooo darn good and fodder for immature jokes that transcend generations, Groucho Marx impersonations and more.

What kind of Nut are you?  I’ve heard that question many of times, hahaha, and now I know.  It appears I’m a Pecan for those who have wondered all these years.  Fisher Nuts has developed a Personality Quiz to help you determine which Nut you’ve always been.  Take the quiz now — It’ll be such a relief to finally know.  The mystery is somewhat solved. 🙂

PECAN: You are generous and loyal.  Friends and family love to be around you because you consider their needs first.  You are a tenacious, committed team player who doesn’t require recognition.  You are happiest when you share the credit with everyone around you.

The Koi Fish at Sherman Library & Gardens can’t be eaten, but are delightful to see — Instead Cafe Jardin and Tea Garden Creperie is recommended for food.  Sherman Library & Gardens is a notable place for High Tea, to stroll around varied gardens, visit a Koi Pond, shop, or even get married.  In some instances a $3 donation is requested and it’s well worth it.

It’s the last weekend of the Orange County Fair and today is the final day to munch out on the $1.00 Specials (Fridays, Noon – 4PM).  During that time, most food stands offer something interesting to eat for $1.00.  We had all that’s pictured below, including Deep Fried Bull’s Testicles (yeah, that’s right) and much more.  It’s a great time to try different things.

Note:  Hover your cursor over each photo to learn a little more, or stop by each booth and ask ’em what they’re serving for $1.00.

Thanks for the Parfaits on the Bay!  It may have been my first.  I’d enjoyed a Trifle or two, but not yet a Parfait, which I believe is roughly similar minus the Cake, as explained by my personal headless Chef. 🙂 He made these with layerings of Vanilla and Peach Yogurt, Blueberries, Blackberries, Raspberries, Strawberries, Granola and Whipped Cream.  We forgot to include the Banana, but it wasn’t necessary with all the fresh Berries that were included.

All ingredients were transported by backpack, while scouting out the best location to enjoy ’em.  We ultimately decided on Parfaits on the Bay, a makeshift restaurant that’s open any time — Private outdoor seating for two.  It was a beautiful day and a great idea for anyone.

The OC Cupcake Classic is the last “Special Culinary Competition” you can enter this year at the Orange County Fair.  Entry Forms are due by August 11th and the Competition will be held on Saturday, August 14th, 2010 at 1PM on the Promenade Stage.  Since Cupcakes are so popular these days, the OC Cupcake Classic Competition will be stiff, but if you still want to enter before it’s not too late, email rfontes@ocfair.com.  Good luck to all — We may come and watch.  I’m content with the two 2nd Place Ribbons won in the Culinary Arts Competition, 2nd Show (pictured above).

A friend brought over Bettheny’s Skinnygirl Margarita for the three hour Bachelorette finale.  Although we’d been into the show throughout the season, we were a little bored at the end.  We’re not really fans of Ali, like Roberto and love Chris L.  The best thing Ali did on the show was let Chris go early, so to spare his feelings a bit.  Bravo for that!  Chris needs to be the next Bachelor.  We wish Ali and Roberto well, but the best part of the finale was the Skinnygirl Margarita.  We didn’t have expectations one way or another and were pleasantly surprised by its fresh Lime flavor — It wasn’t too sweet and it’s nice and stiff tasting.  We served it on the rocks with a squeeze of Lime and will buy it again.  And it does work, we’re skinny girls. 😉

Every woman, every man join the Caravan of Love, sorry we mean Caravan of 50 Gourmet Food Trucks and entertainment soon to be at the Honda Center.  We’ve linked to the retro song and video because we appreciate the song and found the video flashback entertaining, especially the singer’s oddly sexy outfit. 🙂 Back to the event, learn all about it here and at OC Foodie Fest 2010.

This painting (if you will) is being crafted from Artichoke Leaves, Peppers, Dried Chilis and other edibles at the OC Fair.  Each day it looks more and more like the real thing. 🙂 I traveled to the Louvre once and saw the actual Mona Lisa in person, if I can say that — We couldn’t get this close due to its encasement, the rope around it and the thickness of the crowd.  Learn more about the artist of this creation here.  This masterpiece won’t last as long.

Q:  Are those Man Hands on the Mona Lisa?

It’s not too late to sign-up for a few of the Orange County Fair Culinary Arts Competitions — The specifics and more Fair information can be found here.  Today the ‘Art of the Tart & Pie Competition‘ went down with Pies galore, and tomorrow the ‘Chili, Wings & Salsa Challenge‘ happens with an expected 50 entries. 

These live judged culinary competitions happen each weekend during the Fair and start at 1PM on the Promenade Stage — It’s fun to enter and watch.

And it’s tough to choose a winner, but the Judges take it seriously.  Today there were winners in (4) categories, One-Crust, Two-Crust, Sugar-Free and Savory (or something like that).  We captured one of the winners in the Sugar-Free category and luckily got to try her entry pictured below.  She picked its juicy Blackberries by hand, what a treat for us.

Note:  We appreciate the improvements made to the Culinary Arts Program this year.  From the displays, to the stage and general organization, all went up a notch, not that we had any complaints before — It all looks terrific.

The Deep Fried Butter at the Orange County Fair is kinda like the giant horse you pay $5.75 to see, but viewing the horse is more satisfying.  It’s at the Heart Attack Cafe, the Butter, not the horse (yet) — Who knows, maybe next year.  We weren’t gonna bother with the Deep Fried Butter, but someone in the group had to have it.  They found another sucka, haha.

The deal is this… It’s basically a Churro that’s injected with Butter in the center, then plugged at both ends and frozen.  It’s then re-fried to order and one big yuck!  Why would anyone want a Butter-stuffed, frozen then refried Churro?  They serve them sweet with Cinnamon, Sugar and Whipped Cream, or savory with Garlic Salt, Parmesan and Marinara Sauce.  Either way it’s ridiculous, but surprisingly the Chips underneath were okay with the Marinara. 

Note:  The Marinara Sauce was so unexpectedly yummy that we asked the brand.  We learned it’s San Benito and will be looking for it in stores.  It appears something good came out of the Heart Attack Cafe afterall — Check out other crazy OC Fair food options here.

This Kiwi wannabe is burstin’ at the seams with excitement over ZESPRI’s Kiwi A-Go-Go Bloggers’ Contest.  The possibility of winning a Trip for 4 to New Zealand put me over the edge.  Inspired by the true stars of the contest (Kiwi and New Zealand) and by the love of board games and goofy interaction, I created a variation of an old classic game — The new sensation is called The Kiwi Game.  It’s a FREE Game that comes with every 2 Kiwis and is shown in our very first VIDEO (posted directly below).  It was fun making it!

This post serves as my entry into ZESPRI’s Kiwi A-Go-Go Bloggers’ Contest — In the consumer sweepstakes (selected by random drawing), readers may also enter The Great Kiwi Adventure for a chance to win a Trip for 4 to New Zealand.  We’re competing for a prize in connection with our creations and mentioning this cool contest to you.  Good luck ALL!

And did you know that… A two-piece serving of Kiwi (aka Kiwifruit) has twice the Vitamin C of an Orange, as much Potassium as a Banana, and as much fiber as a serving of bran flakes (less than 100 calories)?!  Zespri’s nutrition information says exactly that.  They also report that it’s a good source of Magnesium, it’s sodium free and a low-fat source of Vitamin E.  The Kiwifruit has it goin’ on — It’s truly a special fruit.  Learn more about ’em here.

In celebration of the Kiwi and to satisfy our longing to visit New Zealand, we created the pictured Kiwi Blackberry Shortcake with Whipped Cream and Toasted Coconut.  It’s a beautiful combination of flavors and colors reminiscent of a coral reef.  We’ve provided the recipe and step-by-step photo instructions (below) l – r working on downward.

Kiwi Blackberry Shortcake RECIPE

Ingredients:
2 Cups Flour
1/2 Cup granulated Sugar (divided)
1 Tablespoon Baking Powder
8 Tablespoons softened Butter (1 stick)
3/4 Cup Milk
1/4 Teaspoon Salt
1 Cup shredded, toasted Coconut (toast in dry skillet until golden brown)

2 Cups peeled and quartered Kiwi (approx. 4)
1 1/2 Cups whole Blackberries

1 Cup Heavy Cream
3 Tablespoons Confectioners’ Sugar
1/2 Teaspoon Vanilla Extract

Instructions:
Preheat oven to 450° and grease an 8-inch square pan.  Sift together the Flour, a little more than 1/2 the Sugar, Baking Powder and Salt.  Stir in the softened Butter and Milk just until blended.  Batter will be a little lumpy.  Bake for 13 – 15 minutes.  While baking, whip the Heavy Cream until almost stiff, then add the Confectioners’ Sugar and Vanilla.  When stiff peaks are formed, place the Whipped Cream in the fridge until ready to use.  Peel and chop Kiwis into slices then quarters, combine with Blackberries and sprinkle all with remaining granulated Sugar, toss lightly so not to blend the vibrant colors and set aside.

Once Shortcake has cooled, cut a square or rectangle piece and cut in half lengthwise.  Place bottom half on plate and top with Whipped Cream and Kiwi Blackberry mixture, then top with the Shortcake cap, more Whipped Cream and toasted Coconut.  Garnish with a sprig of Mint (optional), Kiwi slice or Blackberry.

Prep Time: 20 Minutes — Makes: 9 – 12 Servings.

Note:  Since you don’t need to over mix the dough or the fruit combo, this recipe is easy and fast to make.  It’s impressive looking and tasting too.

Q:  Why New Zealand’s Bay of Plenty is appropriately named? 
A:  Because it’s currently at bay and I wanna go there plenty. 🙂

I’m not sure how to accomplish it or what will pass for looking like one, but if YOU dress up like a cow and go into a Chick-fil-A restaurant this Friday, July 9th, you’ll GET A FREE MEAL.  We’re still contemplating the idea.  Below is Chick-fil-A’s Press Release regarding this crazy annual event — They’re celebrating Cow Appreciation Day!

Chick-fil-A is issuing a cattle call! On Friday, July 9, Chick-fil-A® restaurants nationwide will celebrate the company’s annual Cow Appreciation Day event by offering a FREE meal to any customer who visits one of the chain’s mall or stand-alone restaurants fully dressed as a cow.

Customers dressed “head to hoof” in cow attire will be rewarded with a free Chick-fil-A Meal (breakfast, lunch or dinner), which includes an entrée of choice, a side item and a Dr Pepper® (or other beverage choice). For those “too chicken” to wear full cow costumes, Chick-fil-A will award a complimentary entrée to customers partially dressed in cow attire, such as a cow-spotted scarf, purse, hat or other accessory.

Chick-fil-A has launched a special website dedicated to the occasion, http://www.cowappreciationday.com/. In addition to providing further details about the event, the site offers cow costume ideas and tips, as well as downloadable cow spots, masks and other bovine-themed accessories for customers to use to create their costumes. For the first time, the Chick-fil-A “Eat Mor Chikin®” Cows will embrace social media by tweeting, checking in on Foursquare and providing Facebook updates throughout the day from their profile pages.

Two online photo contests are also part of the festivities. A photo contest for adults is hosted on the Chick-fil-A Facebook page. A second photo contest for kids 10 and under called Show Us the Cow is available at http://www.showusthecow.com/. Both contests will award free Chick-fil-A products for a year to the best cow-dressed customers, and children will also have the opportunity to win a $1,000 U.S. Series EE Savings Bond and a digital camera through the “Show Us the Cow” photo contest.

Now in its sixth year, Chick-fil-A’s Cow Appreciation Day continues to build momentum. Last year’s event – and the resulting turnout – confirmed that Chick-­fil-A has a strong following of customers willing to go to great lengths to show their appreciation for cows. More than 300,000 cow-clad customers stampeded Chick-fil-A restaurants across the country. Costumes ranged from simple cow-spotted t-shirts to full cow suits complete with furry ears, cow bells and homemade sandwich boards with personalized renditions of the “Eat Mor Chikin®” Cows’ quirky messages.

“Cow Appreciation Day continues to be one of our best indicators of the great passion our customers have for our brand,” said Steve Robinson, Chick-fil-A’s senior vice president of marketing. “It takes a loyal fan to dress like a cow for a free meal and, based on the stories we hear from our restaurant Operators around the country, we have quite a large – and growing – base of Chick-fil-A fans. Cow Appreciation Day is our way of thanking them for their loyalty, not to mention a day simply to have fun!”

The additional excitement around Cow Appreciation Day each year offers further proof that the passion for Chick-fil-A’s beloved bovines is stronger than ever. For the past 15 years, the renegade “Eat Mor Chikin” Cows have entertained consumers with their desperate, self-preserving antics in an effort to convert beef eaters into chicken fans. The Chick-fil-A Cows and the “Eat Mor Chikin” campaign have enjoyed such widespread public success that the chain has evolved the campaign into a fully integrated marketing program. In addition to clever roadside billboards, the “Eat Mor Chikin” Cows are the focal point of Chick-fil-A’s in-store point-of-purchase materials, promotions, radio and TV advertising, and clothing and merchandise sales.