Nibbles of Tidbits, a Food Blog

Happy Halloween — If ever there was a time to carve, decorate or eat a Pumpkin, it’s now.

This year especially, Pumpkins are available in a lot more colors than orange.

Though it kicks off scary, Pumpkin’s purpose is a magnificent thing — It’s simply stylish & tasty.

I cherish its Seeds, Soups and Pies in Fall (or anytime at all).

They’re diverse on the table as decor, a side or dessert, or as the table for snacks and apps.

Several large and small examples are posted for reference.

Post was inspired by this day and our food coloring series — Some shown here.

Photo credits are here, here, here, here, here, here and here — Thanks!

I’ve been working on 9 out of 10 Idaho Potato Commission Recipe Photo Contest entries.  The September/October contest officially ends today, then judging begins.  It’s a wrap here with Idaho Potato Gnocchi with Pesto, the last dish prepared, photographed and entered to hopefully win again.  If nothing else, it was a learning experience with satisfying, tasty meals.

I hadn’t made Gnocchi before — It’s relatively easy, but gets sticky, so be liberal with the flour.

If you don’t have a Gnocchi roller, they can be rolled on the back of a fork.

Contest recipe linked here includes a complete list of ingredients and instructions.

Cook ’em until they bob to the top, plus 5 minutes are general guidelines, but my main focus was the FINAL photo of the prepared dish (and flavor too) — The photo is everything to the contest and flavor most of the enjoyment of the labor, though a win would enhance that too.

Photos herein are not official entries in the contest — They’re runners up.

Islands Fine Burgers & Drinks — It’s the Nalu Nalu Burger and it’s new on Island’s Menu.

It’s made with Roasted Garlic Aioli, Provolone Cheese, Sautéed Onions, Mixed Peppers, Hot Chili Pepper Rings and Lettuce.  Our Nalu Nalu Burger (above) was over-cooked and just okay.  We still prefer Mavericks, Kilauea, the Pipeline and the Hula to this Hawaiian wave.

There’s yet another Recipe Photo Contest being hosted by the Idaho Potato Commission and you could win $500 or more.  Not sure why I keep reporting about it, since I don’t need the extra competition.  It’s just that it has a lot of fun and favorable elements about it.  To be fair (and helpful), you can learn more about it and enter here on or before October 29, 2013.

* Photo of Jalapeno-Ham Stuffed Potatoes (a Contest Recipe) is not an actual entry.

I hope Julia doesn’t mean if… something is dropped on the floor and/or not washed!?! 😉

Early posts can be viewed at the J. Paul Getty and elsewhere — Fruit and Fish were popular.

I first saw Cousins Maine Lobster Truck on television.  I forgot the program, but remember that I was left wanting one.  On the way to lunch elsewhere the other day, I saw them parked in a business lot in Irvine — Screeeeeech, I was there.  Dang, it’s not cheap, but had to have it.

I debated (too long) between the Connecticut Lobster Roll and the Maine Lobster Roll — All Cousins‘ Lobster is from Maine, but the Connecticut Lobster Roll is served warm with Butter and Lemon and the Maine Lobster Roll is served chilled with a touch of Mayonnaise.

It’s the Connecticut Lobster Roll this time (pictured) — Both are on a New England Style Roll.

Cousins Maine Lobster Truck Menu.

Next time I’ll try the Maine Lobster Roll, just to be fair — I liked the Connecticut Lobster Roll a lot.  The Lobster was sweet and had good texture, the portion was generous and the Roll was nicely soft.  All sounds great, but it’s a rich Sandwich.  Though small, I almost couldn’t finish it.

SeaLegs Wine Bar — It’s my new favorite restaurant (and Wine Bar, especially on a Wednesday when all Wine is 1/2 off).  Everything I’ve had there has been amazing.

LOVE its smart, chic, cool and comfortable style — Parts feel like an east coast vacation spot.

As noted, we think they have the BEST Truffle Mac & Cheese around (top photo) — Huntington Beach is where it’s at.  I’m told it’s made with White Cheddar, Mozzarella and Blue Cheese.

See SeaLegs Wine Bar’s Menu by the seashore, Pacific in this instance — I give no resistance.

Also on the menu, pictured herein are the Bleu Sliders and Prosciutto Wrapped Asparagus.

I’ve yet to try most of their food, but want to, really, really bad.

Instead I’ve toasted there with ole high school chums on Wednesdays.

Cheers to SeaLegs Wine Bar (and its food) today with memories of yesterday.

Happy Hour prices ($5 Wine & Plates) apply ‘At The Bar’ only, M-F’s from 3-6p.m.

Will climb for Wine wit me sea legs.

Check out the latest Recipe Photo Contest hosted by the Idaho Potoato Commission — You could win big. I hope to.  They’re giving away $5,000.  Past contest information is linked here.

I like the idea of an all-in-one Michelada, but the pictured could repel one from trying another.

A Michelada is a Mexican Cerveza that’s made with Beer, Lime Juice, assorted Sauces, Spices and Peppers, which sounds interesting and good if prepared in the right proportions.

The pictured was plastic wrapped at 7-Eleven — One then adds Beer and the included Spice packet (the biggest problem here).  It’s too salty and overwhelms in a bad way, and best not added.  The Lime/Spice around the rim is better on its own.  Once the Spice packet is added, you’ve f’d up your Beer.  After this Michilada, I’m left wanting one that’s prepared right.