Look at the Cake I didn’t make – It’s pretty and proper since today is Nibbles of Tidbits 5 Year Anniversary. Time sure flies and life is short so savor each moment. Happy Anniversary to us!
The top line may push it a bit, but I concur with the general finding. All is good – Thank God.
What else would a food blog want? Merry Christmas and Happy Birthday Jesus! Bon appétit.
It’s what I daydream about. Forget shopping – Is it time to eat again?
While contemplating the next color in Nibbles of Tidbits’ Food Coloring Series, The Funny and The Bad will be similarly featured in photographs in between — Fortunately The Good usually prevails here, and we laugh at the funny and learn from the bad that happens around FOOD and in life. This prelude is a taste of funny that can also be bad. I’ve experienced 7 of the Food-Related Injuries identified above, most commonly Wasabi Nose. How about you?
Nibbles of Tidbits and company doing my kind of camping.
We also celebrated Bailee’s Birthday (Kids in the Kitchen) — The pictured Cake design is not recommended. Don’t these things happen (lost a hunk) when it matters most?! It tasted good, so I made the best of it. It’s Chocolate Mountain Cake with an Orange Juice/Zest Glaze.
Unusually warm and extra beautiful in January on the South Carlsbad Cliffs.
Food, walks and painting rocks.
It’s mostly a rock beach now, after a storm a couple years ago.
Moments of branding wrapped in family time.
Christmas Crackers from Cost Plus — Wanted to try them. A pop with jokes & prizes inside.
We had plenty of Dips, Salads, Chips, Coronas, Cactus Coolers and Mimosas at bay.
Talented Kids in the Kitchen — You’ve seen their work.
Simple eats to compliment all — Ground Beef Tacos. The kind I grew up with.
Don’t you love the smell of a campfire? I do!
Must have S’more ingredients on hand for these occasions.
Watching the surf with tunes and lazy dogs.
The sunsets were striking, like always, it seems — I’ve never seen a bad one.
Picnic tables are resourceful.
Playing games, flying kites, painting, taking pictures and eating – Ahhhh, free time.
Uniquely shaped rocks inspire — What’s its story?
Well wishes to your family in 2012 – Explore and eat together.
Enjoy all when and while you can. Traveling mercies.
Branding on a rock in Carlsbad by Kids in the Kitchen — Need Freelance Writing Services?
A few of our most popular recipes were recently noted in this post — Here they’re linked and featured in photographs starting with the Quick Tender Oven Baked Baby Back Ribs.
Have you tried Chipotle’s Barbacoa Beef? I love it and created a copycat recipe. It may be the most viewed post on Nibbles of Tidbits — It’s a darn good recipe too. If you know the flavors, you’ll see. Our preparation starts by searing the Beef, then on to slow cooking to easily shred.
Though the above photo doessn’t look that appetizing, it’s tasty as all get out topped with Goat Cheese. It’s another copycat recipe that works — Houston’s Braised Red Cabbage.
Have you ever gone through the hassle of preparing Amish Friendhship Bread? When I did, I thought it was quite burdensome, but after tasting the finished product, I’d do it over and over again. It’s one of the best Breads I’ve had — Complex, flavorful, moist and magical.
It’s been a stimulating FOOD YEAR that started from day one — And here we are again, full circling on to another year with the same kick off as last. Exciting stuff, since we’ll be VIP Media at the 2011/2012 OC Fair New Year’s Eve Block Party. Come on out the weather is fine.
In 2011, I won and judged several food competitions and I’m THANKFUL for the ribbons, prizes, food, drinks and invitations – Faithfully gratified I aspire to experience more of all in 2012, officially commencing at midnight. It’s time to eat, dance and gamble at the Block Party.
Toast to 2012 and pray for the best — It’s going to be a big year!
Happy New Year from Nibbles of Tidbits, I Need Text Company and Shelly Borrell.
We pause for a moment of branding – For information regarding Freelance Writing Services, please visit I Need Text Company or feel free to send an inquiry through Nibbles of Tidbits. The special of the day will always be FOOD, but ANY TEXT can be served up hot. Thank you.
My favorite flavor is probably Orange — It’s what I choose most in everything.
And I’m currently based in Orange County, made known in About and About the Writer.
In addition to cooking adventures, mishaps, discoveries and more, Nibbles of Tidbits posts about Orange County events, restaurants, happenings, living, and everything food related.
To enhance all, an Orange County Food Blogroll is set apart – Met a few about town.
Peel open the OC with the list of Orange County Food Blogs linked on the right.
Orange Art – How to make Orange Guy.
Lovin’ these photos — Thanks and credit go here, here, here, here and here.
I didn’t order the hit on table tent inserts at Hof’s Hut, but appreciate having one with my name on it. For the record, my parent’s friends actually asked if they could take it. I should’ve photographed it instead of scanned it — It’s hard to read, despite its wannabe size progression. Only 15 more days to get the Fancy Smancy Steakhouse Burger at Hof’s Hut. Still celebrating…
Keep tuned in WORLD, as recipes, homemade dishes, contests, food news, cooking tips, experiments, brand comparisons, product testing, and interesting fodder will continue to be reported here — And ORANGE COUNTY residents and travelers to/from the OC should pay special attention, as we’re soon adding a New Category and Blogroll, Orange County (OC) Food and Orange County (OC) Bloggers, respectively. It’s slated to happen in early July.
Nibbles of Tidbits will carry on as a source for world inhabitants, and become a go-to for restaurant reviews, event information and topics of interest to OC residents and visitors. If looking for something specific (worldly or local), before or after the additions, check the related Category or use our Search Box. Much is readily accessible, if not immediately seen. You know what I mean Jelly Bean?! Interested in the Strips and Cheese in HB? See here.
In many cases, Saturday is the only day one gets to do what one wants to do. Today I choose to write two lines, then get out for breakfast, lunch and dinner, it just so happens.
Grateful for the opportunities and my abilities, and the nibbles in between.
Obviously the cow came before the Milk, as I Need Text Company (“INTC”) came before Nibbles of Tidbits. Freelance Writing Services continue to be available by way of INTC, as Nibbles of Tidbits thrives. A Nibbles of Tidbits Facebook Page was created to bifurcate our presence there — If you “Like” Nibbles of Tidbits fka “Fan” (A FB name change: It’s less committal, 
), I may Like you too. I get the change, I’m not a fan of many things, but like a lot. I’d be more apt to like YOU. Aside from all that, inquire within regarding professional writing services.
Maggie likes Nibbles of Tidbits.
In contrast to our new-fangled fork on Facebook, the Vintage Milk Truck serves to connect the post title and highlight a historical relationship with Milk. All are presented to establish capability and experience, with more to be learned at INTC — And to celebrate creative freedom here on Nibbles of Tidbits. It’s a balanced association, amply liberated for your benefit too. Though I sometimes resemble Mr. Bill, the words are King.
My Play-Doh face, modeled by Chef Lexi the day all photos were taken.
Nibbles of Tidbits, Shelly Borrell is on Twitter as FoodBlog — Our last five tweets, so they’re called, are always posted here (below on the right). FYI: I’m not that into it and frankly think Twitter is a bit overrated, but it does have its benefits. A presence is necessary to participate in some events/happenings and it comes in handy while traveling to meet up with groups. The Carrot is poker-faced about the idea, but if you’d like to follow us, see here.
The Red Wine I drink most often is (and has been) Ravenswood Vintners Blend Zinfandel. The price is right, especially when it’s on sale, and it has a nice depth of flavor, thus I was excited to stumble upon Ravenswood’s No Wimpy Wines Assignment just in time. YOU now have 8 more days to create and submit a video using Ravenswood Vintners Blend Zinfandel as the star. Since we already think it’s a star, it was fun to experiment with Windows Movie Maker and the ideas bouncing around my head. Wish us luck!
We submitted 2 videos (above and below), as YOU may submit as many as you’re able to create. Ravenswood looks to purchase at least 4 videos for use — Creators will receive a one-time usage fee of $5ooo for each video chosen. Enter your video here now.
* In consideration of the pending competition (and embarrassment), the above videos are only posted now on Nibbles of Tidbits – It took a lot to work up to that. 
The challenge continues in Morocco, where I’ve mentally traveled the past few days. As a lucky contender still kicking my way through Project Food Blog, I’m now asked to “tackle a classic dish from another culture” that’s “outside [my] comfort zone” – I can’t wait! I’m excited to advance to Challenge #2. Thank you judges, voters, God, family and friends.
During international cookbook immersion, a spark ignited for Kefta with Eggs and Tomato. I had sought to find a dish we really wanted to eat, one that had unique ingredients, yet not a ridiculous amount, and one that didn’t take too long to make, and it had to be colorful — I initially thought about Rogan Josh, but it didn’t pass the color test. Another time for that. Selecting an “ethnic classic” I wasn’t familiar with led me on a journey, as the prompt likely intended. Before understanding my chosen dish, I thought I’d be dining in the Middle East, then came to realize that I’d actually be in North Africa, most specifically Morocco having the pictured Kefta with Eggs and Tomato for supper with Moroccan friends. It’s also a classic brunch dish and it’s served as a snack at bus and train stations in between both destinations.
Kefta with Eggs and Tomato (with Ras El Hanout) is pin-pointedly Moroccan and satisfies all self-imposed and set standards of this challenge. What’s Ras El Hanout? Last week I had no clue and I’m still not sure how to pronounce it, but now know what it is. After calling all over town to purchase it off the shelf, I learned one jar was available 40 miles away. At that moment I realized that it wasn’t necessary to drive there, since [it] is a somewhat subjective spice – Meaning Ras El Hanout is not one spice. It’s sold in countless spice variations.
In Arabic, Ras El Hanout means “top of the shop” and refers to the best spices a seller has to offer. It usually contains no less than a dozen spices and sometimes up to a hundred. It’s also believed to be an aphrodisiac. Does it mean that each Ras El Hanout combination magically morphs into an aphrodisiac? I’m not sure about that, but it’s fun to wonder about. Since I had all ingredients on hand, I made my own Ras El Hanout to find out. I found several recipes on the web and chose one that sounded best to me. I halved the recipe and added two ingredients that were common in similar recipes. Nibbles of Tidbits’ Ras El Hanout Recipe is posted here:
1 Teaspoon of Cumin
1 Teaspoon of Ginger
1 Teaspoon of Turmeric
1 Teaspoon of Kosher Salt
1 Teaspoon of Black Pepper
1/2 Teaspoon of Allspice
1/2 Teaspoon of Coriander
1/2 Teaspoon of Red Pepper
1/2 Teaspoon of Saffron Threads
1/2 Teaspoon of Cardamom
1/4 Teaspoon of Cloves
1/8 Teaspoon of Nutmeg
1 1/2 Teaspoons of Cinnamon
Toast and grind spices if whole, then combine all and keep in an airtight container. I reused a saved spice jar and slapped a new label over it.
Kefta is basically ground meat, most commonly Lamb and/or Beef that’s mixed with a variety of herbs and spices — It’s then formed into balls, sticks or loaves, and grilled, fried or baked, etc. The recipe made here is based on one from The African and Middle Eastern Cookbook (pg. 103). I stayed true to authenticity, yet made it a little tastier by caramelizing the Onions before adding them to the Meatball mixture, and easier by baking them instead of frying ‘em. In addition, I added Garlic, as seen in many Moroccan Kefta recipes, and I used fresh Tomatoes instead of canned. Nibbles of Tidbits’ Kefta with Eggs and Tomato Recipe is posted here:
1 lb. of Ground Lamb
1 small chopped Sweet Onion
1 Cup of Bread Crumbs
4 – 5 Eggs
1 large minced Garlic Clove
6 large fresh chopped Tomatoes
2 + 1 Teaspoon(s) of Ras El Hanout
1/4 Cup of chopped fresh Cilantro
1/2 Cup of Water* (1/4 + 1/4)
Flat Leaf Parsley (chopped), a little for Sauce and garnish
Salt and freshly ground Pepper
Olive Oil for baking sheet and Onion sauté
Sauté Onion until caramelized. Add Garlic, cook two minutes longer and set aside. Combine the Lamb, Bread Crumbs, 1 Egg, Ras El Hanout (2 tsps.), Onions and Garlic, Cilantro and S & P. Mix together well, then add Water, 1/4 cup at a time until incorporated. Form into medium sized Meatballs and bake in a preheated 400° oven for 25 – 30 minutes.
* Adding Water or Milk to a Meatball recipe lightens them up, whereas they cut like butta. There’s no reason for a Meatball to be tough, unless you’re a biker named One Tough Meatball.
To make the Sauce, combine the Tomatoes, Sugar, reserved Ras El Hanout (1 tsp.) and a handful of Flat Leaf Parsley. Simmer until reduced, then add the baked Meatballs to the Sauce. Form 3 – 4 wells for the Eggs. Crack ‘em directly into the skillet, cover and cook until Eggs are set. Serve straight from the skillet with Crusty Bread.
For continued authenticity, we served the Kefta with Sweet Mint Green Tea, Orange Juice and Olives, popular beverages and a snack in Morocco. I properly mixed the Tea too.
Kefta with Eggs and Tomato turned out to be a flavorful, hearty and beautiful dish. For this challenge, I read 15 – 20 recipes to create an adaptation that kept the dish authentic, yet made it easier to prepare and better to eat. I can’t help it — It’s all I know.
Could this post be worthy of (1) of your (200) votes? I hope so! I’m exhausted, yet still wanting to line up standby guests for the Discovery Dinner Party, in the event there’s reason to celebrate. My brain is on the last flight back from Morocco.
You may VOTE FOR ME here.
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