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Our Total Kitchen Remodel: Where Nibbles Of Tidbits Get Cooked.

October 14th, 2017 No comments


Yes, Nibbles of Tidbits is still live.  And continuously eating — Mostly out and microwavable frozen meals while the kitchen was being remodeled, but now I’m cookin’ up a storm, as I like to say, though you wouldn’t know that from here lately.  All of that is sure to change having this beautiful, inspiring kitchen.  We just love it.  And food looks great here too.  I created this short, before and after video to show the dramatic change.  We set up a temporary kitchen in the garage, thought up a new design, selected a contractor, materials, colors, products and style, and hoped for the best.  We are very pleased with the final results, which shall be starring here.  We’re happy to present Nibbles of Tidbits’ new kitchen and we are thankful to/for all who made it possible.

Grateful To Grow: The Start Of This Year’s Garden.

April 29th, 2017 No comments

Last year we planted six Tomato plants in one raised bed and this year we only planted four.  Though we love an abundance of Tomatoes, we could hardly get to them.  It became a Tomato jungle we had to forge through.  They look sparse now, but we hope to have the same luck this year.

In our other raised garden, we planted Jalapenos, Poblano Peppers, Japanese Eggplant, Red, Brown & White Onions, Cilantro, Curly Parsley, Purple Basil, Lime Basil, Pineapple Sage and Thyme.

We’re seeing at least ten small clusters of Grapes growing on the old Grape vine.

We bought a two-inch Boysenberry vine from Knott’s Berry Farm last year and we’re happy that it continues to grow.  We hope to see Boysenberries on it some year down the road.

Matt has a green thumb, and especially a Pineapple green thumb — We have one starting above, one maturing below, and four others that we’re hoping will do something.  He’s grown several.

Wild Blackberries grow on the other side of the house — They’re great to have, but VERY thorn-ey.

Serrano Peppers grow throughout the year in a couple other pots, whether we want them or not.

Zucchini is growing in another corner of the yard.  I have not grown it before.

And Oyster Mushrooms are growing in the house — In a Mini Mushroom Farm we got from Home Depot.  We soaked its internal plastic bag in water for a day, cut an ‘X’ in the front of it and returned it to its box to grow.  Pictured below is five days growth.  It’s fun to watch them grow so fast.

For non-edible enjoyment, flowers grow in the side planter below.  We planted hundreds of miscellaneous flower seeds to yield a flower-grab-bag to surprise us all summer long.

I had the sign below made for our garden shed — FW stands for Freis West.  Most of the Freis live back East.  In Michigan and Wisconsin.  They’re Freis East and we’re Freis West (FW for short).

We’re also growing Meyer Lemons, Limes, Tangelos and Rosemary (not pictured) and tend to our gardens daily.  We’re grateful to see all grow and will share the abundance in a few months.

Tomatoes Galore & Not The Corn We Expected: It’s Autumn Corn.

June 26th, 2016 No comments

Home Grown Tomatoes

Our garden and Tomatoes continue to flourish — Yeah!  Now I must put all to good use.  I’m currently oven roasting the pictured Cherry Tomatoes at 200˚ in the oven for approximately 4 – 5 hours.  They always turn out great that way.  And I’m contemplating what to do with the rest of them.  Most likely they’ll become a Soup or Sauce, or just had with a little Olive Oil, Kosher Salt and freshly ground Black Pepper.  We’re growing Basil too, a supplement for all the big plans.

Autumn Corn

As for the pictured Corn, we plan to set it aside until October.  They are beautiful and hard as a rock. We thought we were growing edible Yellow Corn, but found these under the husks.  Not sure if it’s something we did or if the baby plants were wrongly marked.  Either way, we’re pleasantly surprised and look forward to seeing what our other corny-children will look like. 😉  It’s exciting.

Tending To A Flourishing Garden: Appreciate Each And Every Growth.

June 12th, 2016 No comments

Tomatoes and more

Remember how all looked not too long ago?  Our garden is flourishing nicely.  We’re picking Tomatoes, Bell Peppers, Jalapenos and Herbs daily, and the Fennel, Corn, Swiss Chard, Onion and Lettuce is coming along well.  Good thing we have a tortoise to enjoy the Arugula overgrowth.

Fennel, Herbs and more

I need to think of more recipes using Arugula.  Our garden is keeping us busy on the home-front. So far I’ve made Salsa and inhaled ripe Cherry Tomatoes and Blackberries before much else can get made. All had without photos, but do check back as we plan to grow, cook and eat forever.  Amen.

Oh How Nibbles Of Tidbits’ Garden Grows: It’s A Better Year Here.

May 4th, 2016 No comments

Blackberries

Much is growing here this year.  It’s something I’ve always wanted.  An edible garden.  I want to grow everything possible to eat — Fruit, herbs, vegetables, berries, nuts, you name it.  It would be a dream come true. Though we’re unable to grow everything, it’s a better crop than last year.

Blackberries

Blackberries.

Pineapple

Pineapples.

Grapes

Grapes forming on healthy vines.

Planters

Six different types of Tomatoes, four stalks of Corn, seven Walla Walla Onions, and three types of Sweet Peppers are growing strong, while Cesar the tortoise mows the backyard lawn.

Early Growth

Before (above) and after (below) in just weeks — Corn, Tomatoes, Peppers and Onions are taking off.

Growing Fast

Herbs (Baby Basil, Oregano, Mint, Chives and Thyme), Jalapenos, Arugula, Fennel, Dill and various kinds of Lettuce are doing well in our other raised garden.  A couple seeds we planted I can’t recall.

Herbs

Heirloom Tomatoes are starting to form — It’s a beautiful sight.  All looks healthy.

Tomatoes

Boysenberries — We bought a Boysenberry plant from Knott’s Berry Farm and now see a mini berry.

Boysenberries

Lemons — A staple for zest and juice in many dishes.

Lemon

Strawberries — The birds or something else usually gets them before we do.

Strawberries

Too many Tangelos sometimes, but we appreciate the tree.

Oranges

Two Pineapples are clearly visible with the potential for two more.

Pineapples

Spring is springing — We’re grateful for all that grows and lives.  Thanks to God.

Leon and Cesar

If all goes well, we’ll be thrilled to show a bounty this summer.

Garden Update:  June 12, 2016 (check back for future updates and bounty).

We’re Still Growing And Cookin’ Here On Nibbles Of Tidbits.

September 22nd, 2015 No comments

Freis West Garden

How does your garden grow?  Quite well as shown, though contrarily slow here and there.

Red Cabbage

There’s no shortage of food material and much fodder for here, nor lack of hot and woody Radishes growing in our garden, just a preoccupation with eating and cooking with a current minor in writing.

Eggplant Growing

Other than the abundant, less than pristine Radishes, our Red Cabbage, Eggplant, Beets and Carrots continue to truck along, while the Peppers, Peas, Onions and Beans crawl along, like the reporting here lately, but more is always to come and often.  Life is good.  We’re growing too.

What Grows The Fastest? Radishes, Beans & Peas, Oh My.

August 2nd, 2015 2 comments

Radishes from the Garden

Though we planted late this year, we’re enjoying the Radishes.  They’re pushing through the soil daily alerting they are ready to pick — It took about 4 weeks from seeds to grow and eat them.

Garden Status

And we learned that Beans and Peas practically grow overnight, but as of today they are far from being ready to eat, especially since our large turtle tortoise (Cesar) ate them when we weren’t looking.  We wrongly planted them in the lower planter, which we’re in the process of amending.

Cesar, our turtle.

As for the other seeds we planted, much is growing or trying to grow.  Our Purple Cabbage has sprouted large leaves, but the row of Purple Cabbage growing at the Orange County Fair includes numerous large heads of Cabbage.  Our garden is coming along slowly, but we’re optimistic.

Home Garden

I wonder what we get to eat (before Cesar) next — To be determined and announced.

Inspiration And Growth: The Largest Onion We’ve Ever Seen.

July 7th, 2015 No comments

Giant Onion

Would you believe we grew this?  You shouldn’t because we didn’t.  We bought it at the Fullerton Market in downtown Fullerton.  Though I had a Sweet Onion at home, I had to get this giant one for $3.  You can see the size difference below, although it was more impressive in person. People stopped us to ask what it was.  It should’ve been entered in the Orange County Fair.

Onion Size Scale

We continue to tend to our real life garden and we’re starting to see the Radishes, Carrots, Eggplant, Purple Cabbage, Sweet Onion, Green Onion and possibly the Swiss Chard grow — We have a long way to go to grow such a large Onion and will be happy growing one that’s any size.

Tend To Your Garden: Hopefully It’ll Be Vegetables Galore Here.

June 28th, 2015 No comments

Raised Garden

In two raised garden beds newly built by my wonderful husband and part-time Nibbles of Tidbits photographer, Matt, we planted seeds to grow Carrots, Radishes, Beets, Purple and Green Cabbage, Eggplant, Sweet Onions, Swiss Chard, Butter Lettuce, Broccoli and a Lettuce mix — I THANK him for making one of my dreams come true.  I’ve always wanted a vegetable garden and ideally hope to grow most food plants available to utilize and enjoy on a daily basis, but happily start here.

First Sprouts

After only a few days we’re seeing life — What a joy.

Vegetables Identified In Chaulk

We’ve been excited to check and tend to them each day.  Much attention will be given.

Home Garden

Check back to see how all develop — We’re hopeful for free food.

Two Ingredient Pizza Dough: Self Rising Flour & Plain Greek Yogurt.

November 14th, 2014 No comments

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Did you know that you can make a Pizza Dough using only two ingredients?  You can.

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Two Ingredient Pizza Dough is made with Self Rising Flour and Plain Greek Yogurt.  I heard about it and had to try it.  And it’s true, it works with (1 ½ Cups of Self Rising Flour & 1 Cup of Plain Greek Yogurt).  I simply combined the two, then kneaded both into Dough.

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It didn’t take much time or effort to convert into a blank Pizza canvas.

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I made a basic Pepperoni & Pineapple Pizza, with a Pineapple homegrown by my husband, I might add.  I also added Pizza Sauce, Parmesan and Mozzarella Cheese — Other Recipes.

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The Pizza was baked in a preheated 450° oven for 12 minutes and all turned out well, though the flavor of the Pizza Crust is a little bland and would taste better as a Three Ingredient Pizza Dough with the addition of a little Salt — That’s what I’ll make next time.

Cheese Platter For A Newport Fun Tours Luxury Electric Boat Rental.

July 1st, 2014 No comments

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We rented a Luxury Electric Boat from Newport Fun Tours and cruised the Newport Beach Harbor with plenty to eat and drink for 90 minutes — You may have seen them on Groupon.

Cheese Platter Boat Ride - Grey Poupon

A Cheese Platter doesn’t come with a Newport Fun Tours cruise — We brought it and the Grey Poupon too, just in case anyone asked for it, plus it goes well with a fabulous Cheese Platter.

Cheese Platter Ideas

Balboa Fun Zone view (below) from our Luxury Electric Boat — Well, I really wouldn’t call it luxury, since our boat was a bit used looking, like an old water limo, but it ran well for us.

Fun Zone - Boat Ride

The day was cloudy, brightened with Cheese, Wine and cute, smiling serving utensils.

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I made the pictured Cheese Platter with 5 kinds of Cheese, Salami, Crackers, Pecans, Grapes from our garden, Kalamata Olives and Roasted Red Peppers, Peperoncinis and Pickles, with Mustard on the side — A couple seagulls landed on the bow wanting some.  Negative, sorry.

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Wine and snacks are sold at Newport Fun Tours check-in, but the options aren’t this good.

Il Garage Near The Garden At Park Avenue In Stanton Off Beach.

April 7th, 2014 No comments

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It’s Il Garage (il garage ristorante) and it’s set back within/behind Park Avenue Restaurant in Stanton off Beach Blvd. — It’s a separate dining spot on the beautiful grounds of Park Avenue.

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We ate at Park Avenue Restaurant — It’s reported here.  This day we were in the garage. 😉

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I’m not sure if it really once was a multi-car garage, but it looks like it, tractor and all.

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The view of Park Avenue’s famous Garden from our seat couldn’t be beat.

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The Il Garage Ristorante menu changes daily and is dependent on their gardens.

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Our favorites were the Cavatappi Primavera (below), utilizing many vegetables from the PAG.

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And the Orange Panna Cotta — Truly the best Panna Cotta we’ve had in our lives (below).

Il Garage Panna Cotta

It had so much flavor — Cheers to that (and our Two Year Anniversary).

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Enter the PAG — Park Avenue Garden through here (below).

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The PAG is a dream garden, with raised beds and trees growing everything you’d want to eat.

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I think I’d want to live here.

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You’re free to roam the gardens, no matter where you dine.

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My husband, Matt is looking through the weather protectant, plastic drop, near the tractor.

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Nice to receive a $100 Gift Card as a Wedding Gift that can be used at either restaurant.

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It’s not in the best neighborhood, but once inside you forget about it — A good thing.

Il Garage

We plan to go back to both for Dining & Cocktails, as suggested.

Then I’m Gonna Kiss Your Pineapple: It’s Pickin’ Day Under The Light.

April 29th, 2013 No comments

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It’s easy to grow a Pineapple in a pot, or at least Mr. Freis makes it look that way.

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You don’t have to live in Hawaii to enjoy the splendor and luxury of growing a Pineapple.

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It takes a long time to grow — At least 2 years before it first bears fruit.  Know that.

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It’s a special day when your homegrown Pineapple is ready to pick and eat.  Exciting!

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Cut it off the stalk, trim excess stalk if necessary and voila — You’ve got a Pineapple.

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It’s like you chose a perfectly ripe, juicy Pineapple, but instead grew and picked it — Brilliant.

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It’s a magnificent thing — I’m grateful for the visual experience, education and tasting.

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Let’s get more Pineapple growing ASAP — It’s going to take a while, but it’s worth it.

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We’re also growing grapes and may attempt Wine — Post title inspired by a B-52’s song.

Come & Get It: The Triangle Rings For Homemade OC Goodness.

March 25th, 2013 No comments

Come & Get It

Competitions & Contests Announced for 2013 OC Fair

Think you  bake one delicious apple pie, brew the best beer or have an uncanny knack for  making crafts? Enter [YOUR] 2013 OC Fair competitive entries for an opportunity to earn an award and have your winning entry on display for more than one million Fairgoers from July 12th – August 11th. The 2013 OC Fair invites locals to put their skills and knowledge to the test and sign up to compete in the many competitions and contests being offered this year.

Categories and divisions available this year include:

  • Culinary/Wine/Beer: Baked Goods & Confections, Preserved Foods, Sugar Arts, Food Blog Posts, Table Setting Designs, Homemade Beers, Commercial Wines & Home Wines
  • Crafts & Hobbies: Collections, Fiber Arts, Hand Crafts & Hobbies, Jewelry Arts
  • Visual Arts: Woodworking, Photography & Non-Traditional Prints, Sculpture, Painting, Graphics, Ceramics, Student Video Festival
  • Garden & Floral: Fruit & Vegetable, Cut Flowers, Container Plants, Floral Arrangements, Floral Design Contest
  • Livestock: Market Shows (Orange County 4-H and FFA only): Beef, Calves, Swine, Sheep, Goats, Rabbits, Broilers, and Turkeys, Breeding Shows: Dairy Goats, Pygmy Goats, Open Angora Goats, Cavies, Poultry, Rabbits, Youth Breeding Sheep, Youth Egg Laying Contest, Educational Posters & Contest
  • Youth: Collections, Culinary, Garden & Floral, Fiber Arts, Youth Fine Arts, Hobby & Craft, Jewelry Arts, Photography

The OC Fair competitive entries require online registration in advance and the deadlines for entry registrations are as follows:

  • April 26 – Commercial Wine
  • May 3 – Homemade Beer
  • May 18 – Home Wine
  • June 1 – Crafts & Hobbies, Visual Arts, Youth (Fiber  Arts, Collections, Hand Crafts & Hobbies, Jewelry Arts)
  • June 7 – Livestock
  • June 10 – Culinary Arts Baked Goods & Confections, Preserved Foods, Sugar Arts, Table  Design

Entry registration deadlines for Garden & Floral competitions vary, visit ocfair.com/competitions for the list of dates. Entry registration for all competitions is currently being accepted online at ocfair.com/competitions. For participants who need help with an online entry, the OC Fair has scheduled “Help Days” from May 29 – May 31, Wednesday – Friday from 11 a.m. to 6 p.m. at the OC Fair & Event Center Administration Building.

In addition to the traditional competitions, the OC Fair is also hosting Special Culinary Arts Contests for amateur cooks and bakers to show off their skills. Most contests are only open to adults 18 and older. Each contest will be judged and awarded live at the Fair. The entry registration forms and contest details are available online at ocfair.com/competitions in the Culinary Arts Guide under the “Culinary/Wine/Beer” section. Entry forms are due the Wednesday before each contest:

  • Get Baking Cookie Contest – July 20 (Also open to ages 5-18) (Register by July 17)
  • Hot! Hot! Hot! Chili, Wings or Salsa Contest – July 27 (Register by July 24)
  • OC Cupcake Classic – August 3 (Also open to youth ages 5-18) (Register by July 31)
  • Salad Daze Contest – August 10 (Register by August 7)

The 2013 OC Fair, themed Come & Get It, is July 12th – August 11th and brings 23 days of food, rides, exhibits, animals, music, action sports and fun, as well as the Toyota Summer Concert Series at the Pacific Amphitheatre, The Hangar and Action Sports Arena. The Fair is open Wednesday – Sunday. Concert tickets, action sports reserved seats and single-day general admission are available for purchase online at ticketmaster.com or from the on-site Box Office. The popular Super Pass, which offers the passholder 23 days of admission, is available for purchase online at ocfair.com from the onsite Box Office.

The OC Fair & Event Center is located off the 405 and 55 freeways at 88 Fair Drive in Costa Mesa. For more information, visit ocfair.com, become a fan at Facebook.com/OCFair and/or follow them at twitter.com/ocfair.

Note:  Press Release is from the OC Fair & Event Center and Photo Credit is here.

What To Make With All Those Avocados: Several Ideas To Consider.

March 22nd, 2013 No comments

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THANKS to the California Avocado Commission for all this goodness — Since we had so many Avocados, we ate a lot of Avocado dishes/meals.  You name it, we made almost everything.

Veggie Sandwich with Avocado

Most are familiar Avocado favorites and some ideas came from others linked throughout.

Egg Baked in Avocado

We made them all from top down — Starting with Snow Crab Stuffed Avocados made with Mayo, Lemon Juice and Zest, Red Bell Pepper, Dill and Red Onion.  Simple, rich and amazing.

Avocado with Italian Dressing

Continuing with a Veggie Croissant Sandwich made with Salad Bar Vegetables, Avocado, and Cream Cheese instead of Mayo.  An Egg Baked in an Avocado — Have you seen that one before?  It’s different and not bad.  And I could eat an Avocado with Good Seasons Italian Dressing (above) everyday.  It’s ready in minutes and always satisfies.  On to Mango Salsa.

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Mango Salsa ingredients, plus Jalapeno are pictured above and combined below.

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BLT Sandwich, plus A+, minus the L & T on this day.

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Open-faced BLT, plus A, minus L — Avocado was mashed with a little Mayo.

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Avocado Pizza (if you will) made with a Flour Tortilla, mashed Avocado drizzled with Olive Oil and Lemon Juice, topped with a Fried Egg, Cumin and Salt & Pepper.  I overcooked this Egg.

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It could be better next time — The original is much more impressive.

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Black Beans, Corn, Red Bell Peppers, Avocado, Red Onions, Jalapeno and Lime w/EVOO.

Avocado Dish

Cucumber Avocado Salad with Tomatoes, Green Onions, Balsamic Vinegar and Olive Oil.

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Avocado on Toast with Sriracha and Olive Oil — An unexpected new favorite.

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Avocado with Grapefruit — Many say how well it goes together.  It’s okay.

Avocado and Grapefruit

And would you believe Avocado Ice Cream?

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Ours was made with Avocados, Coconut Milk, Milk, Lime Juice and Lime Zest.

Avocado Ice Cream

I didn’t think I’d like the Avocado Ice Cream, but did and would make it again.

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Ahhhhhh Avocados, they’re wonderful to eat and moisturize well — Cheers to Avocados!

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Dogs apparently love them too — I can’t believe we ate ’em all and still want more.

Avocado

In Avocado Heaven Thanks To The California Avocado Commission.

March 13th, 2013 2 comments

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Many thanks to the California Avocado Commission, Mission Produce and to California Avocado Growers, especially the Pinkertons for one of the best days ever.  We LOVE Avocados.

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We recently traveled to Oxnard for a hands on tour with a California Avocado Grower.

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It’s a special day when you start it with an outdoor brunch on a hill.

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AVOCADOS — The Star of the day in every way.

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We learned about growing techniques from Dan Pinkerton on his farm.

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Bloggers from all around were invited to experience the California Avocado Story.

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We RSVP’ed Y-E-S!

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And you can see why we were glad to experience it all.

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Avocado in EVERYTHING was the Menu — Starting with a Shrimp and Scallop Ceviche.

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Bacon Smoked with Avocado Wood.

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A very fresh Fruit Salad, including Avocados — It’s a Fruit you know, right!?

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Omelettes with Tomatoes, Asparagus, Cheese and sliced Avocados.

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Baby Greens Salad with Avocado.

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Spring Vegetable, Sausage and California Avocado Frittata.

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Warm Bagels with an Avocado Spread.

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Grilled Fajita Potatoes with Avocados.

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A Chocolate Mousse dessert made with Avocados.

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Professionals also photographed Avocados’ glory.

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My first plate (below) before going back for more Bacon Smoked with Avocado Wood.

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Take all the Avocados you want they told us — Thank you!

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We stuffed our face (and bags to go). 🙂

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We loved the view, brunch and our friendly, informative tour guides.

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Our drive was already worth it.

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Then it was on to Dan and Susan Pinkerton’s other grove/farm/crop, along with Jan from the California Avocado Commission to pick our own Avocados and possibly drive a tractor.

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Learning about tree buds and what to look for and hope for when growing Avocados.

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The beautiful trees were loaded.

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Looking to pick some Avocados.

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As if all wasn’t enough, it was on to a tour of one of California’s leading Avocado packing houses, Mission Produce — It was truly a behind-the-scenes look at a farm-to-fork journey.

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Hair nets please everyone — Oh goody.

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Thousands of Avocados — Crates filled on farms and hauled off by tractors to be here.

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First a cold wash to bring down the Avocados’ basking-in-the-sun temperature.

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The cool-down is an important step to Mission Produce.

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On to the belts and rollers, through specially made machinery.

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First a wash, then light wax.

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Now sorting — Second tier Avocados, Grade 2’s get tossed on top for separate packaging.

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Others move on to be weighed, stickered by size and PLU, then packaged.

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Each cup weighs then drops the Avocado — I think the heaviest lasts the longest.  Not sure.

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Boxing Avocados to be shipped to grocery stores and restaurants near YOU.

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You’ve seen them sold in stores and now you know the care involved — All is well run.

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More Avocados to take home — Thank you!  And a 1/2 Avocado Stress Ball.  Does it look real?

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We’re grateful for all that grows, those who grow it and those who get it to us.

Avocado Tree

What an amazing day — God bless California Avocados.

Unworthy Advertising Picks: Pistachios Got Some Cashews.

January 9th, 2013 No comments

Cashew Tree

I like Pistachios, but its advertisers make me want Cashews — Ever seen a Cashew Tree?

Snapshots Of A Super ‘Yooper’ Time On The U.P. Of Michigan.

November 14th, 2012 No comments

We went to Michigan (and Wisconsin) — It’s where precious family live, eat, laugh, love, farm, can, build, cheer for the Packers, play cards, enjoy campfires, worship and hunt.

Once thriving century old family farms are deeply special — Wish I could go back in time.

It’s Winter and snow will be falling — I thought all was beautiful, but locals say to come back in the Summer or early Fall to see the changing leaves.  This visit we traveled through Menominee, Green Bay, Stephenson and Wallace (I think) and post the food angle about it.

The Portobello Sandwich is popular at the Serving Spoon — You’ll have to find it.

Their Reuben Sandwich was one of the best I’ve had — It was lean and flavorful.

Truck (below) has a Keg as a gas tank or maybe it was truly Beer.

Sweetie Freis family making Sauerkraut.

Keep it tightly covered and well pressed to make it best.

Freis family canning — Set for the Winter.

Pickles, Grape Juice and Tomatoes.

Peaches, finalized Sauerkraut and more all shelved in a large basement — Impressive.

Once strained, the Grape Juice was simply marvelous darling.

River view from a bro’s house in Wallace — It was campfire time every night.

Walking in the woods, walking in the woods, nobody walks in the woods — JK, we did.

Deer hunting season starts this week — Real action will soon be goin’ down here.

The Deer Whisperer (below) feeding ’em before… Shhhhh.  Sorry, it’s how it goes.

Large bags of Deer Corn and Sugar Beets are sold in the U.P., not seen much in the O.C.

Good hunters have much respect for the animals — Put on that orange too.

There’s much respect for the Lord — No Alcohol before 11:00a.m. on Sundays.

I’ve never tried an Old Wisconsin Wiener — Have you?  It doesn’t sound sexy.

At a Fish Fry they say = A cool hometown bar that serves good Fried Fish on a Friday.

I had Cod, which may be available any day — Names and links to be added once known.

Gun safety is extremely important — I had good training before shooting my first gun.

What kind of gun was it you ask?  A 357 Magnum, thank you very much, and what the %&*$ happened — It was crazy, like skiing on a double black diamond slope the first time you ever go down a mountain.  It was intense and loud as all $*(% without ear plugs.

Venison in all forms abounds — Preparing a Roast for dinner.

Venison Sausage to start.

Cooked Venison with Gravy (below).

A family meal in the U.P.  It was super duper yooper for all — Thank you!

I had 3 plates of mostly the Ham, Cole Slaw and Scalloped Potatoes.

Played Rummy many times too, another first for me.  I play cards, but hadn’t played Rummy.

On the way back to Green Bay Airport we stopped at Seguins — A Cheese shop in Wisconsin.

They offer lots of Cheese samples, unique gifts, and local memorabilia to see, try and/or buy.

I’ve been recruited as a Packer’s Fan — I guess that means they’re winning the Super Bowl.

From what I’ve seen and learned from one visit, the above picture captures a genuine spirit that’s felt throughout the Upper Peninsula and Wisconsin — So happy together.

Extra Extra: Recycled Edible Arrangement Stems Grow New Fruit.

September 5th, 2012 No comments

Have you seen, tried or received an Edible Arrangement?  They’re sure nice, but not cheap.

If you’re delivered one, save its bare bones — My Mom did and prepared them to live again.  The frame of an Edible Arrangement is basically a pot with a foam insert and plastic skewers.

Just cut and ADD FRUIT for an anytime array.

See here for ideas, buy one for its eventual bones or assemble a kit with craft store materials.


Chef Bailee and Lexi of Kids in the Kitchen created a fruit bouquet for a family birthday party, but didn’t want to be seen on camera this day due to teenage makeup concerns — Well, okaaaay then.  They enjoyed crafting it, an outcome sought most.  And it’s tasty too!

  Why not make it a family project?  You can come out now Lexi. 🙂

We Heart Food, Color And Life: To Be (Or Not To Be) Next In A Series.

May 19th, 2012 No comments

Considering the next color to be featured in our Food Coloring Series.  Perhaps 50 shades of GRAY?  We’ve previously highlighted orangepurple, yellow, green, blue, red, white, black, brown and pink.  What color should be next?  Gold is valuable.  Rust isn’t.  Silver?  That’s gray.

The Best Things In Life Are Free, But You Can Give ‘Em To… Me Please.

May 9th, 2012 No comments

Truly free BC, or from a public garden today, as we must pay for property space to produce.

Grow your own food, FISH and pick fresh Herbs from communal locales along the way.  

While on a walk, look for Rosemary, Mint, Basil, Lemon, Lime and Orange trees and bushes offering Fruit and Herbs.  You’ll be surprised how many you see, especially those named here.  We appreciate ALL that grows and yields nourishment for life.  Air is the best of the free!

The Fair Is More Fun (And Costs Less) When You Enter A Competition.

May 8th, 2012 No comments

NOW is the window of time to enter a Competition at the Orange County Fair.

Did you know it costs less to enter a Fair Competition than it does to get in the Fair?

When you enter a Competition, you receive a Fair admission ticket — Enter here.

Do your Tomatoes look better than previous winners (above)?  If so, enter the Garden & Floral Competition.  Have you taken a dazzling photograph or do you paint?  Yes?  Enter the Visual Arts Competition.  Or view the complete list — There has to be a Competition for you.

Bottle Beer or Wine, can Jams or Pickles, or bake?  Enter the Tasty Creations Competition.

More Competition INFO can be read here and the specifics regarding all Culinary Competitions are linked here.  Enter most contests in May and June, and Single Day Contests (in person competitions, shown below) now or after the Fair opens.  See schedule here.  Good luck!

Don’t miss the sign up deadline(s) — You might just win.

Always A Food Angle To A Stunning De Place, De Place: The Arboretum.

April 23rd, 2012 1 comment

Finally inside The Arboretum, our Los Angeles Fantasy Island this day — Ever been there?

We fed turtles (and crazy fish) Cheerios left on the dirt by others — They loved ’em.

The turtles didn’t have much of a chance for a Cheerio with the big-mouthed fish in the water.

And birds stood by scouting for plentiful small fish (and whatever else).

Across the lagoon is the bell tower where Tattoo famously exclaimed “De Plane, De Plane.”

There’s beauty and wonder at The Arboretum — It’s an exploratory way to spend the day.

Bring a camera, cold beverage and good walking shoes to be prepared to see all comfortably.

Food Garden Coming Soon — For those who don’t eat insects, live fish and dirty Cheerios.

A peek inside the old Santa Anita Depot — In photo vintage cooking utensils weave between reflections of today, behind me and up close, as we reflect about life yesterday.  See it?

All this splendor is there for YOU to see.

Below is the Queen Anne Cottage seen on Fantasy Island.  Do you remember it?  Some outdoor scenes were filmed around the Los Angeles County Arboretum & Botanic Garden.

It sure was peaceful lounging on the Queen Anne Cottage porch.

Already an adventurous day, before heading to Santa Anita Park nearby for its last weekend.