Have you heard of Lay’s Do Us A Flavor Chip Contest? Lays may someday pay YOU for coming up with a great Chip idea. This time the finalists’ flavors are… West Coast Truffle Fries, Southern Biscuits and Gravy, and Greektown Gyro and New York Reuben Sandwich flavors. Different. I like that and was excited to try each, but… hhmmm… some aren’t executed that well. Bummer. The Reuben and Gyro Chips just taste weird. Some of the respective Sandwich components can be tasted in each, but neither come together in a positive tasty manner. And the Truffle Fries Chips don’t have enough Truffle flavor. They taste more like Sour Cream and Onion Chips. The best of the (4) in a collective opinion of five are the Southern Biscuits and Gravy Chips. They have a good, peppery Biscuits and Gravy flavor and might be purchased by us post review. Lays should pick my Chip idea next time — TBA if it happens. In any event, it’s a fun contest that I hope continues.
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.
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.
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.
I wonder what we get to eat (before Cesar) next — To be determined and announced.
The Orange County Fair is happening NOW through August 16, 2015 — We’ll soon be there to taste some of the new FOOD items they’re serving up this year. The BIG LIST is here: List of New and Interesting Food at the 2015 OC Fair. Pictured is the Samoa Donut, a jumbo Donut designed after the popular Girl Scout Cookie, the Samoa aka Caramel DeLite, my favorite, made with Chocolate, Caramel and Coconut shavings. We may have to try it. We LOVE the OC Fair!
Credit: Thank you to the OC Fair Communication’s Department for the photo and list.
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.
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.
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.
After only a few days we’re seeing life — What a joy.
We’ve been excited to check and tend to them each day. Much attention will be given.
Check back to see how all develop — We’re hopeful for free food.
Congratulations Chef Niece Bailee of Kids in the Kitchen — She graduated from high school and had the BEST American-Western Themed Party I have ever seen. It was stylish and delicious.
Her name was spelled on painted wood in rope, wild flowers were displayed throughout in cowboy boots, burlap was used as tablecloths, and photos of Bailee were perfectly peppered throughout.
Strawberry Lemonade was served in mason jars.
Homemade Tamales, Rice and Beans were served with a variety of fresh Fruit and Vegetable Salads, along with Chips & Salsa. And there was an amazingly set Dessert Bar for all to enjoy.
The Dessert Bar included Pies, Cakes and Cookies ready for the taking.
My only contribution to the party was the giant Mother Load Cake from Claim Jumper.
I took the easy way out while my sister’s friends, especially Wendy, created most of what’s pictured, which doesn’t do all justice. Wendy also decorated my Wedding Shower a while back and it was equally impressive. She should start a business and charge for her chic helpfulness.
And perhaps it should be called Wonderful Wendy?! Just a thought.
We’re also very proud of Bailee (below with my mom) for her accomplishment.
To top it off hand-made streamers with photos of Bailee growing up hung across the windows.
This had to be shared as great ideas for your next party
SOCO Sushi & Gastro Pub — It opened a few weeks ago. It’s SOuth of COmmonwealth (hence the name) in the cool, fun part of downtown Fullerton, amongst other bars, restaurants and shops.
It’s a Sushi Bar and Gastro Pub all sushi-rolled into one — I like the variety they offer.
We had the Fiery Rice Bombs (above) and Melts My Heart Quesadilla (below).
Most appreciated is SOCO Sushi & Gastro Pub’s hospitality — Everyone is welcoming and friendly.
And we thoroughly enjoyed the cooked, meaty Yellowtail Cheeks (above), after having different parts of Hamachi (top) — We mustn’t discard the cheeks of Matt’s next Yellowtail catch.
It’s nicely styled inside to accommodate small and large groups.
One can dine and drink at SOCO’s Sushi Bar or at their Gastro Pub Bar — That option is matchless.
You can reserve a private room if needed.
Albacore on Acid (above) is another one of SOCO Sushi & Gastro Pub’s unique creations — Menu items are differently and comically named, adding to the fun there. Much sounds great to try.
It’s said to be the place to start your night — I’d agree with that and from what we experienced and sense, it could be the place you’ll want to end your night also. It’s positively distinctive and offers food dishes and drinks to please all. Say “Hi” to Davis Jeong, Executive Sushi Chef. He and all care about your satisfaction. Check out their MENU for more info re the pictured items and others.
Pictured is “Combo #1” at Nine Seafood Restaurant, which is located off South Street in Cerritos, but hardly seen from the street, since it’s set back in a large parking lot. Combo #1 includes a King Crab Leg, Snow Crab Legs, Shrimp, Crawfish, Clams and New Zealand Mussels, with Red Potatoes, Sausage and Corn on the Cob. Combo #1 and much there is served in a bag with a bib.
We shared all with complete satisfaction and will go back for more of Nine’s varied seafood selection.
Though I didn’t make any of the pictured food this year, I (and you) have the freedom to do so because of American Veterans. THANK YOU brave soldiers for your tremendous sacrifice — May God bless each and every one of you today, tomorrow and always. Happy Memorial Day. You deserve it!
In a beautiful mountain setting with food bloggers from around the country, I learned more about FOOD, food photography, sponsors’ ingredients, food-related careers and food blogging in general. It was my first time at Camp Blogaway. I’m glad it’s held in California. One blogger flew from Morocco to attend, and others I met came from Oklahoma, New Hampshire, Oregon, Idaho, etc. Those I recall now, but all attendees are linked here. It was interesting to meet people that do the same things around the world and locally, and other accomplished food industry people. I appreciated all of it. Camp Blogaway was a 3-day whirlwind of food-related workshops, tastings, nature walks, and mingling with Wine and Coffee. Snapshots of my experience are posted below.
I arrived early with Chef Marie, an awesome lady and carpool buddy who made my trip great.
Do you see me?
I assisted with set-up while enjoying the view from the lodge.
Enlarge photo below to view the 2015 Itinerary.
Wine from Wente was on the itinerary each evening — A Highlight.
I will someday be making a Cheese Ball Pine Cone with Almonds and Rosemary, as shown.
My favorite session was the Natural Light Photo Workshop with Christina Peters. She’s a great teacher — I learned a couple things, but need to learn more, as indicated by too many photos.
Though we were a bunch of food bloggers, it was camp and it wasn’t fancy, but everyone was nice.
I tried my first White Sweet Potato (above) from North Carolina Sweet Potatoes and liked it best.
I was in Cabin 5, pictured below.
All preparing to take the annual Camp Blogaway group photo.
Patti Londre, our Fearless Leader, leading the successful way.
Camp Blogaway happens each May at De Benneville Pines Conference Center in Angelus Oaks.
After Camp Blogaway I asked myself… What is it I want out of food blogging other than opportunities to try food? I have ideas. I’d love to sell Shelly Jellies, my award-winning candy someday, or work with a brand I truly believe in, or just keep doing what I’m doing. All are pretty great. I cook anything I want and my husband loves it, and we luckily get to try all kinds of FOOD, and only the food-related products we’re interested in. In other words, I’m content and I’d like more, but to obtain whatever (more) might be requires work and diligence to make it happen.
Happiness is Being Shelly’s Parents — I secretly added a license plate frame saying that to my parent’s car when I was a kid, hahaha. Happy Mother’s Day Pam B. Flowers for your special day.
And thanks for always turning off the beaters.
Blue Apron Box Report No. 2 — We love them even more now.
It’s Blue Apron’s unique and enticing recipes that I appreciate most — The meals are exciting to eat.
We received 3 new recipe cards and the ingredients to prepare them all — Our final dishes are pictured on the right of its respective recipe card and our first Blue Apron report is linked here.
Each meal was completely different than the one before it and all had exceptional flavor.
We’re already looking forward to the next box from Blue Apron. Originally I was just going to try them, but their weekly menus and quality of ingredients are keeping me interested. I had also planned to try and compare similar companies, but after a little research it looks like Blue Apron may be offering the best deal. If that continues to be true, I may not want to try nor like another. Each looks similarly impressive, but I must have a good price too.
Similar companies are listed below and prices may change — Check them out yourself.
Plated.com – Eating Well Made Easy ($12/Serving – $72/Week – 6 meals total for 2)
Hello Fresh – Restaurant Quality Meals At Home ($11.50/Serving – $69/Week – 6 meals total for 2)
Green Chef – Deliciously Simple ($14.99/Serving – $89.94/Week – 6 meals total for 2)
Forage – Recipes from Notable Restaurants ($7.50 – $15/Serving – $60/Week – 4 meals total, which may serve 2. It’s unclear)
Chef’d – The Easiest Way to Cook Like a Pro ($19 – $38/Serving for 2 – Each meal has its own cost)
Although Pizza Rev’s crust is thin, it stands up to too many Pizza toppings — It stayed crunchy, not soggy. When able to add unlimited toppings at no extra charge, we tend to add too many, but still want the Crust to hold it all together. Our Pizza Studio Pizza was good, but its Crust supported toppings the least, thus we didn’t post about it at the time. It may have been a bad day for them.
We like Pizza Rev, short for Pizza Revolution, a better name, but perhaps it’s taken by another.
The Pizza Rev in La Habra has a small bar area, where we enjoyed Beer and Wine with our Pizzas.
Pizza Rev’s prices aren’t bad — I appreciate a whole Pizza with unlimited toppings for around $8.
I like the craft your own Pizza movement — I can finally have all the Pizza toppings I want without worrying about the extra cost. All will suffice, especially Pizza Rev and Blaze Pizza at this time.
If we learn of others, we shall try and compare them too.
Above is the airport lobby as it looks today, and below is Wings Cafe, yikes.
For those who live nearby, it’s disappointing how long it’s taking. What’s the hold up? I hope government isn’t impeding progress, as it too often does — It’s not good for business nor the people.
Airport Day happens here in three weeks, May 9, 2015 and I’ll be happily shocked if all is complete.
We hope for that and wish Wings Cafe much success, once it’s able to open — We’ll be two of its first customers, since we can walk to it. And we’ll be at Airport Day to check for expedited progress.
Wings Cafe expects to open this spring, but Fullerton Municipal Airport’s website states “Opening Summer 2015,” thus it’s still unclear when it’ll be landing. We’ll let you know when we know. At a minimum, we hope the airport lobby construction is done in time for Airport Day. It doesn’t make sense to host Airport Day in its current condition, the way it has looked for too long. We’re coming for inspection that day. Looking ahead optimistically, Wings Cafe menu may look like this one.
Have you heard of Blue Apron? It’s a weekly food delivery service. Blue Apron delivers recipes and ingredients to your doorstep for YOU to prepare. Blue Apron takes meal planning and grocery shopping off your To-Do List. They do that for you then deliver all to you. We tested them out.
Our delivery included 3 Recipe Cards and all the ingredients to make them.
All was wrapped in bubble foil insulation with sealed frozen ice blocks.
After review of its contents, let’s just say that I hope every box is as fresh as this one.
All produce was fresh — Kale, Spinach, Bibb Lettuce, Fava Leaves, Sugar Snap Peas, and the meat appeared fresh too. The box of ingredients even smelled fresh. The quality of all made me happy.
Each recipe comes with a “Knick Knacks” bag, which holds small and measured ingredients.
Knick Knacks bags may include Butter, Cream, Spice mixtures, etc. I love organization.
I had fun exploring my first Blue Apron food box and couldn’t wait to make and taste everything.
Shrimp, Flank Steak and Ground Turkey were included in this delivery for Lemon & Black Pepper Shrimp with Fresh Linguine Di Cavolo & Fava Leaves, Pan-Seared Steaks with Green Peppercorn Sauce & Roasted Fingerling Potatoes, and Spiced Turkey Meatball Pitas with Sugar Snap Pea & Bibb Lettuce Salad — A good variety of recipes I wouldn’t make or try, but for Blue Apron.
I like trying new things and I like surprises, so this type of service is entertaining.
You can look ahead at upcoming recipes online or surprise yourself when the box arrives.
The step-by-step instructions on each recipe card are done well. I’ll often change something in a recipe to make the dish better, but I didn’t need to and wasn’t going to, as I wanted to make all as instructed for this post. Recipes are created by Blue Apron’s culinary team and renowned guest chefs. Recipes will never be repeated in the same year and meals are 500-700 calories.
Meals take about 35 minutes to prepare and ingredients are pre-measured, so there’s no waste.
Matt liked all the meals too — Maybe I’ll get him to cook one of the recipes.
I didn’t expect to like Blue Apron as much as I now do, but I find it convenient and enjoyable — You still need to chop, mix and cook all, but it’s nice to not have to plan what to make and shop for the ingredients. If I shopped for the quality ingredients I received here, it would probably cost more money, and more time and stress to look for and obtain all, let alone conceive the recipes.
Choose when you want your box of food delivered and how often — Once a week, every other week, once a month, etc. I set up Blue Apron to deliver recipes and ingredients every other week for now and look forward to trying more recipes. If everything remains fresh, I may be a customer for a long time, though I simply intended to try it. I’ve seen advertisements for similar food delivery companies and may need to compare them to Blue Apron who sets the bar high. Blue Apron’s prices are reasonable too, approximately $60/week for three meals for two. Shipping is included in the price too, which helps sell me. Check back to see how our second box of food turns out. Posted will be a clear side by side comparison of each recipe card and meal.
It looks different than most I’ve had, but the pictured Huevos Rancheros at the Golden Ox Restaurant in Fullerton is one of my favorites for breakfast, lunch or dinner, which is served all day.
As a bonus, it comes with Bacon, Beans, Rice, Hash Browns, Tortillas on the side, and Salsa.
It’s not a fancy place as you can see, but they do a great job there. The Huevos Rancheros is consistently good, even when had three times in a week. I’m hooked. And now my husband is too, which helps get me there more often, yay. It’s off Commonwealth where North Brookhurst ends.
Dine in or drive through — Inside food is served on plastic plates. It’s a little fancier than fast food.
The Sauce on the Huevos Rancheros is excellent. It has a long, home cooked flavor and we love it.
Also, I’ve never been a Hash Browns fan, but I’m a big fan of theirs. I look forward to having them almost as much as the Huevos. And it shouldn’t go unmentioned that the Bacon is always extra crispy, and the Beans and Rice are above average too. All make up a masterpiece at the Golden Ox.
We shall have it again soon, I’m sure.
Funny Easter Egg ideas by Bailee and Lexi, also known as Kids in the Kitchen here on Nibbles of Tidbits, and my talented Nieces in real life — They decorated each adorable Easter Egg pictured here.
I’m impressed — They’re all so expressive and made us laugh.
If I copy them mine probably won’t turn out as great, but next year I want to try.
The green zombie eggs in the lid of the carton show their support for The Walking Dead, yikes.
Happy Easter to everyone from Nibbles of Tidbits — We’re thankful for this day!
The kid’s inspiration and my copycat comparison shall be posted next year.
Have you seen Angler Chronicles on FOX Sports West Television? We’re with its host and accomplished fisherman, Sergio (above) at the annual Fred Hall Fishing Tackle & Boat Show in Del Mar. He’s a cool dude. Matt, a state record holding fisherman himself watches Sergio on Angler Chronicles every week and now I will too. The show brings viewers to the best wide open, fresh water and salt water sportfishing action on the west, including Southern California, Mexico, British Columbia, Alaska and Panama. We’d love to fish with Sergio and the gang sometime.
Matt quickly showing Sergio his state record so not to be too much of a geek.
The Angler Chronicles gang needs RECIPES — As Matt and possibly I catch more Fish, more recipes will be developed. Until then, smoke them if you’ve caught them, as there’s not much better than fresh Smoked Fish. I recently smoked Rainbow Trout caught from Irvine Lake by a neighbor. After about 4 1/2 Hours of smoking with Hickory and Mesquite Wood Chips, every Trout no matter size was moist, smoky and cooked perfectly throughout (before smoking above left/after above right).
TIPS: Stuff the inside of most whole Fish with foil to have the Fish set/swim upright on the grill, so you won’t need to turn them and they’re less likely to stick to the grill. Keep the Fish covered with smoker or grill lid. Maintain water in the pan above the heat and keep all smoking by adding coal and soaked and dry wood chips when necessary. Tips are good, but each smoker is different.
I used to love it, but it’s all over now — It’s the Pizza at The Getty Center.
It’s different than when I had it a couple years ago. I wanted it to be the same memorable Pizza I last had there, but it’s now as pictured (above). I didn’t try it, since it was the wafer thin crust that I liked best about the previous Getty Center Pizza — Boo hoo, but we still had the spectacular view.
Start looking forward to better photography on Nibbles of Tidbits, by Matt and his new camera.
Oh boy, I’m actually going to Camp Blogaway this year. It’s already paid for. No turning back now. It happens in Southern California so I have to attend at least once. I’ll learn a few things I’m sure, enjoy the outdoors, and probably have a lot of fun, but it’s a bit uneasy setting out for it alone. Overall, adventure combined with food, and the topic of food prevails — I’m looking forward to it.