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Archive for the ‘The Good’ Category

Ike’s Love & Sandwiches: Best Sandwich ‘Ever Had In My Whole Life’.

November 26th, 2016 No comments

Ike's

I had the best Sandwich I’ve ever had in my whole life — That’s what my employer/attorney/foodie friend Mike said about Ike’s Love & Sandwiches in Newport Beach.  He recently had a couple Sandwiches there and told me that.  I work in the Newport Beach/Irvine area three days a week. And now, after four consecutive work days of Sandwiches from Ike’s Love & Sandwiches, it’s my new obsession.  Mike is right.  Ike’s makes some of the best Sandwiches I’ve ever had too.

Ike's in Irvine

Pictured is the Matt Cain Sandwich, made with Roast Beef, Turkey, Salami, Provolone Cheese and Godfather Sauce, whatever that is.  I don’t know what it is, but it’s sure tasty.  The photo does not do it justice.  Ike’s Sandwiches are named after famous people, different things, and some have quirky names like… Name of the Girl I’m Dating.  Thus far I’ve tried the Jim Rome, The Little Mermaid, Steve Jobs and Matt Cain, and all could contend for the best Sandwich ever.

Inside Ike's in Irvine

It’s true — Each Sandwich is loaded with flavor.

Line at Ike's in Irvine

So far, the Jim Rome is my favorite — It’s made with Turkey, Avocado, Cheddar Cheese, and Ike’s Red Pesto Sauce, made from Sun Dried Tomatoes, I think.  Simple ingredients, but so dang good.

Ike's Sandwich

It’s busy at Ike’s Love & Sandwiches in Newport Beach so we call in our Sandwiches, pick them up fairly quickly and eat ’em in our office conference room.  It’s an efficient method that’ll be in play again next week.  My sights are set on Adam Richman, a Sandwich made with Fried Chicken, Ham, Honey, Pesto, Avocado and Swiss.  We’ve had all on Ike’s World Famous Dutch Crunch Bread.

One of many Sandwiches

Better photos of our next amazing Sandwiches will soon be posted.

Example of Ike’s Dutch Crunch Bread unwrapped (above).

I’ve now had so many Sandwiches I don’t know which one is posted above, but I know I loved it.

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.

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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).

Nibble’s New Obsession: Simmzy’s Cauliflower With Cilantro Pesto.

March 30th, 2016 No comments

Cauliflower

It’s from Simmzy’s Eat – Drink – Pub — I had seen photos of great looking food at Simmzy’s and have wanted to dine there for some time.  While in Huntington Beach recently, we stopped at Simmzy’s for a Beer and Starter.  Only one, since we had just dined at Saint Marc footsteps away, but we had to try something.  We opted for the Cauliflower with Cilantro Pesto, caramelized florets with Garlic Breadcrumbs and Lemon (pictured above and described below).  It has such a tasty, bold, lemony flavor I had it again at Simmzy’s Long Beach location a couple weeks later.

Simmzy's Menu Excerpt

Simmzy’s Eat – Drink – Pub’s Long Beach location is on a corner in Belmont Shore (below).

Simmzy's

It’s where the Shore House Cafe used to be when I lived in Belmont Shore years ago.

Simmzy's Menu

Simmzy’s Menu — Enlarge for a better view.

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Simmzy’s Huntington Beach location is pictured above — Most seats offer an ocean view across PCH.

Shake Your Money Maker: The ‘Kettlebar Pan Roast’ At The Kettlebar.

March 24th, 2016 No comments

Kettlebar Pan Roast

It’s called the Kettlebar Pan Roast (above) and it’s offered at Kettlebar Southern Seafood & Spirits aka Kettlebar Steam Cooking in Anaheim at the Anaheim Packing District, and in Tustin at The District.  Our server at the Anaheim Packing District told us the Kettlebar Pan Roast is their money maker, and after one bite we knew why.  Literally one bite.  It’s surprisingly one of the best dishes I’ve had.  It doesn’t look extraordinary on the surface, but it’s loaded with Snow Crab, Shrimp, Lobster and Chicken.  All were cooked perfectly and served in a well-balanced Tomato Cream Sauce. It’s served mild, medium or spicy.  The medium spice was just right for us.

Kettlebar Anaheim

Many Kettlebar dishes are cooked in steam pots, but I’m not sure how it’s done.  I’ll pay more attention when we return for another Kettlebar Pan Roast.  It’s already calling me back.

Matt at Kettlebar

Matt and others in front of the basement level Kettlebar Restaurant at the Anaheim Packing District.

Best Dessert In Fullerton: Sticky Toffee Pudding At The Olde Ship.

January 9th, 2015 No comments

Sticky Toffee Pudding at The Old Ship

Have you had the Sticky Toffee Pudding at The Olde Ship British Pub & Restaurant?  It’s one of the BEST Desserts I’ve had in my life and it’s perfectly served in warm Heavy Cream.

Sticky Toffee Pudding

I’ve had it three times and still can’t stop thinking about going back for it again.  I suggest going to The Olde Ship each time we’ve dined out recently, but my husband needs more food variety.  It’s a rich dessert that’s best shared, so not to be put over the Sugar edge.  The unsweetened Heavy Cream balances the sweetness beautifully.  I love The Olde Ship for this dessert, other authentic British dishes and its cozy atmosphere, especially during Christmas time.

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I searched for The Olde Ship’s Sticky Toffee Pudding recipe online, but didn’t find it, I’m told it’s made with Dried Apricots and other things.  I may attempt a copycat recipe after a little more study.  I visited The British Grocer, a store run by the same people at The Olde Ship in Fullerton and Santa Ana.  The British Grocer is in Fullerton, down the street from The Olde Ship British Pub & Restaurant on North Harbor Boulevard.  I’ve yet to visit its Santa Ana location, but hear it’s larger.

Heinz Sticky Toffee Pudding

Pictured directly above is a prepared, canned Sticky Toffee Pudding I purchased from The British Grocer.  I was told by a clerk there that’s its flavor is most like the one made at The Olde Ship. The store offered two options, one that’s frozen and this one that was canned.

Boiling Sticky Toffee Pudding

Surprisingly this one is made by Heinz and it does have a similar, rich flavor that’s good served with warm Heavy Cream, though it has a different, more Bread Pudding like texture, rather than a loose, Bran Muffin texture like the Sticky Toffee Pudding prepared at The Olde Ship.  I’ll buy more of both.

STP Label

I served the Heinz Sticky Toffee Pudding the same way, which made it taste great.

Heinz STP (Boiled)

It’s romantic and beautiful inside the Pub, with hundreds of lights in December.

Me at The Old Ship

Pictured below is the Great British Breakfast that’s served with a Banger, Baked Beans, Irish Bacon, a Tomato, Mushrooms and Fried Toast.  At first glance, the Toast looks basic, but it’s fried. I thought I’d like that more than I did, but toasted is better.  I like the Baked Beans a lot.

Breakfast at The Old Ship

The Olde Ship’s Famous Clam Chowder is very good too, with lots of Clams.

Clam Chowder

Back to why this post started… The magnificent Sticky Toffee Pudding at The Old Ship (below).

Sticky Toffee Pudding in Heavy Cream

Until we meet again, aka when my husband is ready to go back — I have to be reasonable.

Best Brussels Sprouts In Town Unexpectedly Found At The Egg Cracker.

November 7th, 2014 No comments

Egg Cracker Brussels Sprouts

I’ve had a lot of great Brussels Sprouts lately, but DANG — The Brussels Sprouts glazed with Honey and Sriracha at the Egg Cracker Restaurant in Fullerton are the BEST.  They’re perfectly crispy on the outside, sweet and hot, and each is tender enough to eat, which is very important.  If any are still too hard to eat, it’s often bitter and inedible though served.  Twice we’ve had the Brussels Sprouts at the Egg Cracker and each little Sprout was cooked to perfection, which is specifically important we learned from one of the owners.

Egg Cracker Restaurant

Not only do they have the Best Brussels Sprouts, but the Egg Cracker Restaurant has one of the best-priced, high-quality, convenient-time Happy Hours — It’s from 3:00 pm – 9:00 pm, so you don’t need to speed after work to get there.  You order off a menu too and the price for the quality is fantastic.  The Brussels Sprouts are $3 during Happy Hour and $5 regularly.

Egg Cracker Happy Hour Menu

Current Happy Hour Food Menu (above) and Chilaquiles (below).

Egg Cracker Happy Hour Dish

We also tried the Portobello Fries (below), which are sliced Portobello Mushrooms with a Panko Breading to form Fries — They’re meaty and crunchy and good with the Sauce.

Egg Cracker Portobello Fries

Zucchini Bread (below) is served to all, with all, Breakfast, Lunch and Dinner — I think.

Egg Cracker HH

We had breakfast at the Egg Cracker twice before and received it then also.

Egg Cracker Campfire Pancakes

For Dessert we had one of the Egg Cracker’s most popular Breakfast items, the Campfire Pancakes with Chocolate, Graham Cracker Crumbles and Homemade Marshmallow Cream.  I just love the Egg Cracker’s MENU.  There are many things I want to try — Breakfast is served all day too.  And it should be mentioned that Beer & Wine is only $3 during Happy Hour.

Egg Cracker Receipt

We’re going back for more of everything (and much we have yet to try).

The Catch Of The Month Is Yellowtail: Fruits Of ‘The San Diego’ Labor.

November 2nd, 2014 No comments

Yellowtail Smoked Fish

My husband, Matt recently went on a 3/4 day sport fishing vessel called The San Diego and caught some nice-sized Yellowtail.  He brought home approximately twenty pounds of fillets and one whole Yellowtail for smoking.  It was Operation Yellowtail at our house.  We prepared several dishes immediately, gave a few fillets to neighbors and co-workers and froze the rest.

Matt's Yellowtail

The San Diego is known as one of the best sport fishing vessels in San Diego and Matt agrees. He loves fishing and even holds a state record for catching the largest California Sheephead Fish at 30lbs., 8oz., from his kayak in 2009.  It was quite impressive, like the Yellowtail above.

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As shown, we smoked the whole Yellowtail for 4 1/2 hours and it turned out amazing.

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It was tender and flaky with the perfect amount of smoke flavor.

Eating Smoked Yellowtail

Smoked Yellowtail is a real treat with Cocktail Sauce, Lemon Caper Dill Sauce, Sharp Cheddar Cheese, Cream Cheese, Red Onions, Capers, Pickles, Crackers, Red Bell Peppers and Pickles.

Smoked Yellowtail and Accompaniments

On the first day, I made Ceviche and Poke with a few of the Yellowtail fillets.

Ceviche and Poke

The Ceviche was simply made with Red Onions, Red Bell Peppers, Jalapenos, Cilantro, Lime and Lemon Juice — The Yellowtail marinated quickly and was ready to eat in 15 minutes.

Yellowtail Ceviche

Another batch of chopped Yellowtail was mixed with Soy Sauce, Ponzu Sauce, grated Ginger and Green Onions to make Poke, which was pretty much ready to eat immediately too.

Yellowtail Poke

We grilled Yellowtail fillets and ate ’em with a Mango Salsa made with fresh cut Mango, Red Bell Peppers, Red Onions, Jalapenos, Cilantro and Lime Juice — It was all so fresh tasting.

Yellowtail with Mango Salsa

We fried Yellowtail fillets to have with leftover Lemon Caper Dill and Cocktail Sauce.

Fried Yellowtail

Yellowtail fared well with all preparations — Raw (Hamachi), rare, smoked, grilled and fried.

Yellowtail Fried with Sauce

The rest was frozen to later prepare differently — Perhaps bake, stew and/or broil, etc.

Yellowtail Frozen

Preparation of the frozen Yellowtail fillets shall be posted as updates below.

Yellowtail Recipe Update:  Yellowtail Chowder.  Check back for more to be linked here.

Bistango Gardens: A Hidden Al Fresco Dining Area At Bistango.

August 31st, 2014 No comments

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I’ve loved Bistango Restaurant for years, its Bar, and paintings throughout its walls, and now there’s Bistango Gardens, a relaxing oasis in the heart of the Irvine business district.

Bistango Lamb Sliders

We recently enjoyed a sampling of Bistango GardensTerrace Menu designed for sharing.

Bistango Wine Toast

CHEERS to outdoor patio dining near a fountain with great Wine — We seek that out.

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The Souvlaki Greek Marinated Beef Kabobs (above) were nicely tender and flavorful.

Bistango Fish Tacos

They offer several tasty Small Plates, a few are pictured.  Some photos are from Bistango.

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See linked MENU for plate specifics.

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We tried all the items listed below, savored each bite and left wanting more.

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We especially liked Bistango Gardens‘ Lamb Sliders with Brandied Balsamic Cherries, Goat Cheese and Arugula on a Brioche Bun (pictured at top).  The flavor combination was perfect.

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Chili Marinated Shrimp (below) — See Bistango’s Menus to learn more about all.

Bistango Shrimp

The best part of this report is that… I will most likely be moving into the building across the street from Bistango, its Gardens and all of this, at the beginning of January 2015.  My other career, Paralegal, takes me there.  I was very happy to see all within walking distance from a high story window view in the center of great things.  I’m looking forward to more.  Thanks!

Bistango / Airport Tower

I appreciate Bistango’s exemplar hospitality over twenty-plus years.

The Hobbit Restaurant In Orange May Serve Your Best Meal Ever.

July 27th, 2014 No comments

The Hobbit Lamb

Have you ever been to The Hobbit?  It’s a restaurant and unique dining experience in Orange that has nothing to do with the novel, movie or Hobbit character, whew — At least I didn’t see any visual cues of it, though didn’t ask the origin of its name.  Regardless, it’s simply a great place to possibly have the best meal of your life, if you have a few hours to spare.

Shelly Freis at The Hobbit

After years of hoping to dine at The Hobbit, my husband took me for my birthday, another reason why I married him this year.  Dining here could be an annual occasion, he may be afraid to learn, as it’s not inexpensive, but worth the time and money — It’s a good value, I think.

The Hobbit Patio The Hobbit Entrance The Hobbit Dining Room

We’ve arrived — Who and what’s behind the door?  Looks like a speakeasy slot, I like it.

Thee Hobbit Bar

We started with a Glass of Wine and seat in the Bar (above) — The Hobbit experience starts with an optional drink in the Bar, or in one of the other sitting areas inside or outside.

Upstairs Hobbit Bar  The Hobbit - Me in Bar Mirror  Cheers at The Hobbit

After orientation of the Bar and various rooms within an old converted house, all head downstairs to the Wine Cellar for Champagne & Hors d’ Oeuvres (included in a fixed price).

The Hobbit Wine Cellar Stairs

You may eat and enjoy as many Hors d’ Oeuvres and drink as much Champagne as you like.

The Hobbit Hors d' Oeuvres

The photos don’t do all justice – Each Hors d’ Oeuvre was exceptional, delicious and top notch.

Beef Satay  The Hobbit App  At The Hobbit

Busy trying everything while I could (about ten dishes over and over again), I didn’t take notes — Amongst other dishes, they offered a smooth Liver Pâté, Steak Tartare, Beef Saté, Caviar, etc.  I’m personally not a big Caviar fan, but appreciate their generosity.

The Hobbit Caviar

I loved The Hobbit’s Steak Tartare — It was perfectly chilled and fresh.

Wine Cellar

If you like, while in the Wine Cellar, select a bottle of Wine to have with dinner.

The Hobbit - Our Dinner Table

The experience continues upstairs, from the Wine Cellar at a privately assigned table.

View from Dinner Table

It’s romantic too.

The Hobbit Dinner Roll

Even the Bread Roll was extra special, with a lot Herbs.

The Hobbit - Menu of the Day

The Hobbit meals come with an ever-changing menu/program, with intermission and all.

The Hobbit Salad before Intermission

Your menu will most likely be different, but ours included Seared Loin of Lamb with Organic Red Quinoa and a Tart Cherry Reduction (top photo), Butter Lettuce with Roquefort Dressing and Port Poached Pear (directly above), and Wild Mushroom Stuffed Filet Mignon (below).

Wild Mushroom Stuffed Filet

Almond Cake, Apricot Ice Cream and a Chocolate Mascarpone Mousse (below).

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Enlarge photo with menu (above) to view descriptions of all dishes.

The Hobbit Chefs in the Kitchen

During intermission that’s followed by Sorbet and the main entrée, we visited the kitchen and enjoyed our Wine on the outdoor patio, while hoping to make room for more food.

Matt & Me at The Hobbit

We toast to the Chefs and owners of The Hobbit — We LOVED our meal and time there.

Cheers to going back to The Hobbit someday...

Make another reservation for me, PLEASE!

Reflections Of Food On The Celebrity Reflection Cruise Ship.

May 21st, 2014 No comments

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We recently cruised on the Celebrity Reflection by Celebrity Cruises and now reflect on the food we had on the ship.  We didn’t have a bad meal.  The food was delicious and plentiful.

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Thanks to Executive Chef Darran Ridley (above) and his staff for our never-ending meals.

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I took the Heartbeat of the Operation Galley Tour — A behind the scenes look at the Galley.

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In the Galley are photos (above) of every dish prepared for the Main Restaurant (below).

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Guests seated above were waiting to tour the Galley, while Chefs answered their questions.

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Did you know 2,300 Dozen Eggs and 3,800 lbs. of Butter are on the Celebrity Reflection for an average 10-Day Cruise?  And 1,000 Gallons of Ice Cream and 75,000 lbs. of Fresh Fruit.

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2,000 liters of Heavy Cream, 1,900 lbs. of Salmon and 12,300 lbs. of Potatoes get consumed.

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3,000 lbs. of Tenderloin and 2,740 lbs. of Rack of Lamb — I don’t recall how many Lobsters.

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Unlimited Main Restaurant/Dining Room FOOD is available inclusive for all.

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Post cruise reflection… I should’ve had more Oysters Rockefeller.

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I didn’t photograph everything and don’t have any menu descriptions, but know that I would’ve appreciated finding this information after researching Celebrity Reflection.

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All food posted is for the Main Restaurant and included in the cruise price.

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 For an extra cost, Celebrity Reflection has several other restaurants to choose from.

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The ever-changing Main Restaurant MENU was so good each night, we never strayed.

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Celebrity Reflection also offered a Sushi Making Demonstration and Star Chefs Cooking Show.

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And several Wine Tasting Workshops around the ship.

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Our Eastern Caribbean Cruise stopped in Puerto Rico, St. Thomas and St. Maarten

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We thoroughly enjoyed each port with Celebrity Reflection’s lovely meals woven in between.

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Baked Alaska on a cruise, of course.

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A Chocolate Soufflé.

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And Cherries Jubilee.

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We were in Concierge Class and received daily snacks and flowers — A sample daily snack (below) included Olives, Hummus, Chips, Cheese and Salsa.  It could’ve been better.

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We became fond of Cellars Masters, a sophisticated, Enomatic Wine Dispensing Bar (below).

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Us (below) on Formal Night, while on our Honeymoon, btw.

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Celebrity Reflection docked in Puerto Rico (below), our favorite port, though we loved them all.

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Info regarding our favorite Bar and Restaurant in San Juan, Puerto Rico is reported here.

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Cheers to us here and always!  I didn’t even mention Celebrity Reflection’s Buffet… tmi.

Having Our Cake & Eating It Too: Quick Wedding Recommendations.

March 12th, 2014 No comments

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We’re still looking back fondly while settling in.  Did you see our Wedding Cake?  It was perfect!  Not only did it look cool, but it tasted great too.  We highly recommend Creative Cakes and a few other superb wedding vendors noted and linked herein.  Check them out.

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These photos and hundreds of other amazing ones were taken by Tremble Media.  We love them all and the professional Wedding Video they shot and edited for us.  They captured it all.

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The Turnip Rose Promenade & Gardens was the BEST venue for us and people are still talking about the FOOD.  We appreciate so much about them — Quality, service, beauty, etc.

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And Photo Booth On Wheels did a great job too — Nice people run it.

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And mustn’t forget the Most Fabulous DJ around — Andy Nation.  Wow!  He’s an awesome, organized, professional person to work with and did an excellent job at our wedding.

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Everything was lovely, seamless, tasty, entertaining and pleasantly memorable THANKS to all.

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We’d DO it all again the same way.  Thank you!

Creative Cakes OC: Custom Wedding Cake With Turnip Rose Package.

January 27th, 2014 No comments

Wedding Cake

Nice package indeed — We LOVED our Wedding Cake by Creative Cakes in Orange.  It came with the Wedding Package offered by The Turnip Rose Promenade & Gardens in Costa Mesa.  Our experience with both was superb!  We called it (above) our Graffiti Cake, since it was piped with amusing words and sayings related to us.  It looked cool and unique and tasted amazing.  As a bonus (also part of The Turnip Rose Package) — Instead of freezing the top layer of the Cake to eat it on our one-year anniversary, a tradition, Creative Cakes will bake us a fresh Cake to enjoy in its place.  We’ll just call around that time to tell ’em what we want.

In The Mood For Heart Shaped Food Simply Because Loves Near Me.

January 17th, 2014 No comments

Heart Shaped Food

It’s not about me here, but some have asked… “Where have you been?”  Though FOOD is the star (and heart) of Nibbles of Tidbits, its publisher (me) is getting married in a week.  Oh boy!  So, I’m still here, but currently busy seeing the world through heart shaped glasses.

Heart Shaped Food 1

Notwithstanding, there’s big stuff coming here, after the REALLY big stuff happens.

Heart Shaped Food 2

I love this low calorie Banana Split (above) — Maybe I should marry it. 😉

Photo credits are linked here, here and here, respectively.  Thank you.

Idaho Potato Commission Recipe Photo Contest Winner.

September 13th, 2013 No comments

Idaho Potato Commission Photo Contest Winner

All my hard work paid off — I won at least (1) of (10) $500 prizes in Idaho Potato Commission’s Recipe Photo Contest.  I just received notification that my photo of the Idaho Potato, Jarlsberg Lite and Roasted Vegetable Terrine was chosen to represent the recipe on the Idaho Potato Commission’s (IPC’s) website.  Thank you!  I’ve previously posted about the contest and my participation in it here, here and here.  The pictured is not the actual winner chosen by the IPC.  It’s a similar photo that was taken for the contest, but not submitted.

OC Register: Costa Mesa Cooking Contest Veteran Wins With Candy.

July 17th, 2013 No comments

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We made the paper yesterday — The Orange County Register printed an article on me (Shelly Borrell), Nibbles of Tidbits, Shelly’s Jellies and more.  You’ll need to enlarge it to read it here or try this link, though you may need to sign-in or up to view it on the OC Register’s website.

Popcorn Take Me Away: The Food Connection To Bring This Here.

May 20th, 2013 No comments

Popcorn

Why not set-up a theater in your backyard?  Doesn’t this look cozy?  Now, what movie?

Happy Five Year Anniversary Nibbles Of Tidbits: Let’s Eat To Many More.

April 24th, 2013 No comments

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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!

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The top line may push it a bit, but I concur with the general finding.  All is good — Thank God.

Time Is On Our Side For A Big Anniversary This Year: Yes It Is.

April 17th, 2013 No comments

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Guess who/what will be celebrating a big anniversary this month?  It’s not the pictured couple if you’re trying to decipher the faces — I don’t know who they are (probably models), but what a great way to commemorate.  Come back April 24th with Champagne in hand for the answer.

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.

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What an amazing day — God bless California Avocados.

Gratitude For Countless Things Good To Eat & Freedom To Enjoy It All.

March 3rd, 2013 No comments

Food Quote

Historical And Real Life Food At The J. Paul Getty Museum.

January 16th, 2013 No comments

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At The Getty Center in Los Angeles surrounded by works of art indoors and out.

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A tasteful way to spend a day B at the Get-TAY — It ain’t no ghetto. We sang… At the Get-TAY.

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A Banquet Piece by Pieter Claesz (1630), a favorite of our food related selections is pictured above — Others are woven between photos of pristine grounds and architecture, spectacular views, and surprisingly great Pizza.  Admission is FREE to see all.  Parking is $15.00.

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Flowering Maze over a reflecting pool — Go through it on a boat. JK, it’s just for viewing.

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Still Life Tea Set by Jean-Etienne Liotard (Circa 1781).

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City and ocean views are framed within 30-inch square grids of travertine — Beauty abounds.

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Still Life with Grapes and Other Fruit by Luca Forte (1630).

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There are endless angles to appreciate at The Getty Center.

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The Restaurant (below) offers Brunch and sophisticated Lunch and Dinner MENUS.

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And the Cafe at The Getty Center is located below it.

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The Cafe is somewhat cafeteria-style offering convenient, prepared and cook to order food.

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We opted for the Pepperoni Pizza, Chardonnay and Pinot Grigio.

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It (above) unexpectedly turned out to be one of the best Pizzas I’ve ever had.

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Cheers to the Pizza — I’m ready to go back for IT, more exhibits and new views.

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Still Life with Lemons, Oranges and a Pomegranate by Jacob Van Hulsdonck (Circa 1620).

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Just a few of the 360-degree available views.

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Still Life with Fish, Vegetables, Gougeres, Pots and Cruets on a Table by Jean-Baptiste Simeon Chardin (1769) is shown above, and more architectural wonder is modeled below — A photography student’s or wide-eyed explorer’s jackpot is at The Getty Center daily.

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Did you know that Vincent Van Gogh’s Irises (1889) is there too?

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Sit amongst courtyard fountains and well manicured trees — Nothing is out of place.

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The Museum Store is entertaining in itself with its unique items for play and purchase.

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We were at the Get-TAY at the right time to see one of infinity beautiful sunsets.

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And A Maid Milking a Cow in a Barn by Gerard Ter Borch (Circa 1652).

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Is the cow on the left looking at us?  I loved its face in person and miss him already. 😉

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We saw (and ate) some thaaangs!  Don’t miss it.

There Ain’t No Way To Hide Your Watermelon Eyes: We Seed You.

January 11th, 2013 No comments

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Watermelon carving at its finest — It’s ferocious Friday!  See other cool food photos here.

A True Candidate For The Good, The Bad And The Funny.

January 4th, 2013 No comments

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I marvel at the trees and have always been fascinated by the brain — And I’m keen on Broccoli and Nuts and Mushrooms of all kinds.  That about covers it (at least here now).  Chow Ciao. 😉