These are the moments I thank God I am alive, for what’s up, down, and around the corner.

A trickle of pink food coloring (series), while creating and collecting more — Pink Grapefruit Jellies and recipe coming soon, my second favorite Candy flavor after Orange.  I’m still riding the wave of accomplishment over the seamless preparation of delicious Orange Jellies.

Do you remember Orange Guy?  I thought he was so cute and wanted to peel him alive.  Well, I gave it a try and created Orange Dude, if you see what I’m sayin’ — It just happened that way.  The photos are minimized to tone down our rating.  Enlarge each for a better peek.

What excites me most here are these Orange Jellies I made for the first time — They are absolutely delicious!  I will soon be posting more about them, along with an easy recipe adapted from another.  All pictured utilized one glorious Orange.  It’s a sexy, sweet thing.

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.

Enjoy the weekend — There’s much to report after a mini vacation.  Have a Cookie.

Have you visited Local Cuisine?  It’s an excellent resource to find the best restaurants in Orange County.  Search by restaurant name, cuisine type, city, zip code, or browse its specially selected list – Featured restaurants are voted on and off the Local Cuisine list by Local Experts, and I’m humbled to be one of them.  Our first meeting took place at The Playground.  Be sure to keep an eye on Local Cuisine for the latest and greatest restaurant additions and list of local food-related events, and create a profile and write a review, if you so choose.

Photo: Paté from Pescadou Bistro during Newport Beach Restaurant Week – More soon.

A friend recently wrote…”Shelly, I just made this recipe and (if you like Brussels Sprouts) it’s SO DELICIOUS!  Just wanted to share it with you.” Thanks D, I do and you made me make them.

Mustard Braised Brussels Sprouts with Dijon and Shallots sounded good to me too.

I thought the cooking process was interesting, especially the beginning.  I like how the Brussels Sprouts are placed cut side down in Olive Oil undisturbed for 5 minutes — Most were golden brown.  Shallots and Broth are then added and all is cooked covered for 20 minutes.

The exact RECIPE is here.

Remove Brussels Sprouts, stir in Dijon Mustard until well blended, and cook 2 minutes more.

Pour the Mustard Sauce over the reserved Brussels Sprouts (add optional Parsley) and serve.

Okay, it was good, but surprisingly rich — I didn’t love ‘em like these, but all is well amiga.

The Playground, what a find.  I knew I’d like a restaurant named The Playground.  It’s in Santa Ana off 4th and Spurgeon, near the Plaza Fiesta.  A group of us recently met there for an amazing Champagne Brunch, and spent time with its passionate Owner and Executive Chef Jason Quinn, who loves what he does and only offers the best – Impressive food and team.

Fresh, sophisticated, quality ingredients combined simply for superb flavor seems to be the focus.  And they don’t skimp on the aesthetics, as you see, the food is beautiful too.

Unfortunately I didn’t capture all well enough, but the posted photos start with Wagyu Beef.

On to an artistic Soft Shell Crab Roll and Wild Boar Belly (both shown above).

Benton’s Ham is added to many tasty dishes and is out of this world alone.

The Playground’s MENU will vary, as creativity and enthusiasm overflow.

Breakfast Hash with Brussels Sprouts above and a special Short Stack below.

A bowl of the freshest Shellfish with Whole Shrimp hangin’ out — Nice Broth.

Thanks for the Oysters too — Tasted freshness over and over again.

Unique offerings of Beer and Wine are available at the Bar or anywhere inside.

We met at The Playground as a fortunate group of Local Experts for Local Cuisine.

I’ll soon spotlight Local Cuisine to note the cool things about it, after the Cinnamon Roll.

Experimenting with Picnik Premium Photo Editing, available to all for FREE until April, when Picnik packs up for Google town — They’ll no longer be growing grass and cueing bird songs.  We’ll miss Picnik in the Spring, and hereby toast to them with a plan for a real picnic.  Cheers!

Its spot in Fashion Island (near Nordstrom) has gone through a few changes to become the Great Maple it is today.  I liked the Italian restaurants that preceded it and now appreciate the “Libations and Seasonal Plates” we had in the Bar this day – $5 Small Plates on Fridays.

It was Happy Hour time (4:00 – 6:30PM) and the start of Newport Beach Restaurant Week.

All deals were contemplated over a couple Black Lemonades, a seasonal drink special.

Bread in a bag with soft Butter, with a dash of Olive Oil, Parsley, Salt & Pepper, a nice touch.

Here for a quick bite on the way to elsewhere and do want to try the Moroccan Lamb Burger next time.  Today it was the Market Asparagus with Shaved Pecorino and Lemon Olive Oil.

Chorizo Picante Board and Aioli Mayo.

Creamy Polenta with Pancetta and Shaved Pecorino.

Great Maple:  Nice people, creative libations, a cool atmosphere and tasty seasonal plates.

Hi there said the Orange.  He/she/it sure looks friendly and it’s only an Orange Peel.  It’s funny how things come alive with eyes.  Does it look easy to create?  We’re going to give it a try.  I have the feeling it’s going to be harder than it looks.  We’ll see how it turns out and report in an update.  Check back to see if we’ve got the knack to create this Cracker Jack.  Try it too.

The camera took this photo on its own — Oranges and Tomatoes on the counter, a start.

Print this photo and tell the Theater it’s okay to bring in Candy, but don’t tell them I said so.

BLT+A-L on Toasted White Bread with the perfect amount of Mayo — It’s how my Mom always made it and how I do now.  It’s just right.  We rarely add the Lettuce and mostly opt for Avocado with the Bacon and Tomato.  It’s technically a BAT or BTA, a tasty Sandwich.

Bacon, Tomato and Avocado — Layer in that order on Toasted White Bread with Mayo.

The amount of Mayo is key, not too much, nor too little – Mayo oozing out the sides is gross and not enough is dry.  I didn’t want any Mayonnaise on it as a kid and my Mom would add it when I wasn’t looking.  She knew, and I now know its compliment, when properly applied.

It’s a simple, flavorful Sandwich that consistently hits the spot with a cold glass of Milk.

A comfort food for years — With leftover or microwavable Bacon, it can be made in a flash.

Umbrella optional, unless it’s raining.

Observing Martin Luther King, Jr. Day with a FOOD said to be one of his favorites, Pecan Pie.

I prefer the pictured Individual Pecan Pies and Pecan Pie Cake to any Pecan Pie I’ve made.

Searching for a Dip to utilize a jar of Sun Dried Tomatoes, I came across Ina Garten’s Sun-Dried Tomato Dip or a variation of it, over and over again.  It didn’t sound all that terrific to me, but thought it had to be good if people keep making it — Well, that’s not necessarily so.  I didn’t like it.  Similar ingredients make more sense in Ina’s Pan-Fried Onion Dip, which is phenomenal.

I’d been looking for the right Lobster Roll to try and it finally came along with great satisfaction — My first ever, since they’re more popular on the East Coast.  That’s my excuse and/or they are expensive when offered and haven’t had the quality ingredients sought.

The Lobster Roll is a popular special at Santa Monica Seafood — Generous chunks of Lobster are tossed with a refreshing Lemon Aioli and Chives, then served on a soft Roll.  It’s perfect.

Dine inside, on the patio, at the Oyster Bar or take something to-go from the Fish Market.

Shucking Oysters (below) — Tell them what kind you want or what you like in an Oyster.

We tried the Kusshi (left) and Misty Pointe (right) — Both were superb, especially the MP.

They have an amazing, well displayed and serviced selection at Santa Monica Seafood.

Live Lobster, an option I’m skipping for a while.  See why here – Too much going on.

Sashimi Grade Fish is also available.  Someday I’ll make Sushi.

Several kinds of Crab, Shrimp, Lobster and Fish are sold daily.

Prices vary and may not be the same as shown here today.

Indian Candy, a sweet, salty and smoky Salmon, in the case above is a favorite.

Cheese, Wine, Herbs, cooking tools and all necessities for a nice meal or picnic are here.

Since their re-design that happened about a year ago, it’s nice to dine in with a Glass of Wine.

Our server, Ashley was awesome, sweet and cool, and reminded us of Jody Foster.

Happy Hour looks good, if you can make it in before the 5PM cut-off.  It’s an early one.

And here’s that Lobster Roll I kissed — Smooch.  Time to get a room.  It was sooooo good.

Santa Monica Seafood is better than ever and family owned since 1939.

It’s a dining option I’ll think of more often — There’s a lot to see, cook and eat.