Nibbles of Tidbits, a Food Blog

What to do on your birthday?  Leave on a cruise, especially if you don’t have to fly first or drive far. I’m lucky to live by the Long Beach Port, where cruise ships depart, so that’s what we did.  Yay!

I was willing to go on any cruise I could walk to, only if I had to that is.

And it was the Carnival Inspiration that set out for Ensenada the very day of my big day.

If you’re considering the Carnival Inspiration, snapshots of the food and ship are shown here.

Though Carnival has or had somewhat of a bad reputation in comparison to other cruise lines, we have no complaints.  The Inspiration is an old ship, but we didn’t mind it.  We’d prefer new, but knew we would make the most of it.  And we did.  Here are a few photos of our experience.

The food was good.  We liked everything okay, but didn’t fall for any specific dish.

I didn’t take notes and don’t recall the names of the dishes, but the pictures show what you might get on a 3 – 4 day Carnival cruise — Seared Ahi, Escargot, Lobster, Ceviche, Beef Carpaccio, Salmon and Chicken dishes, Caesar Salads, Flat Breads and Cheese plates, just to name a few.

We had a bit of everything, plus what was available at the ever-changing Buffet (pictured at top).

Escargot, common on cruise ships (above) — Matt had it.  Me, been there, done that and over it.

Ceviche (above) — Good, but needed more chips.  It’s your right to have more of anything.

Stuffed Mushrooms (above).

Carpaccio (above) — I should have had more than one, since it’s fairly costly in restaurants.

Various Salmon, Chicken and Beef dishes were available each evening in the dining room.

Carnival could work on plating as you see, but most dishes tasted better than they looked.

The Inspiration has a Game Room where we played Jenga — I don’t recall who won, probably me. 🙂

We enjoyed the sunsets on deck too.

And whipped it up Gangnam Style in the Dining Room with the waiters.

Overall, we would cruise with Carnival again.  It was a nice getaway and HAPPY birthday for me.

I wrote about Wings Cafe five months ago and I finally see its runway leading us there.

We rode bikes there last week to sneak a peek and we were invited in by its owners.

Brian and Sherri White were there putting the finishing touches on their cafe.

What a GREAT JOB they have done to make Wings Cafe unique, cool and stylish — Mission accomplished.  Above is an actual plane nose cone that’s showing real footage that was shot with the camera built into it.  It prominently hangs on a wall.  And the airplane it’s from is shown below.

The ceiling at Wings Cafe — It was new, then each square was hand distressed by them to the point of perfection.  The final result compliments the historical and other creative aspects of the cafe.

The flight suit and helmet of Brian White’s father stands in one of the cafe corners — He’s a decorated Marine.  Thank you for your service, and thank you Brian and Sherri for inviting us in.

A few days later we attended a Wings Cafe opening event and saw more finishing touches.

The glass partition was illuminated, airplane components were added to booths and more.

I love the peek-a-boo window where all can see what’s happening behind the scenes.

Much in Wings Cafe is made from airplane parts.  Each piece has a different story and they can probably tell you about it.  And the view… there are moving airplanes.  It’ll be a fun place for all.

Wings Cafe is scheduled to land October 5, 2015 (Soft opening with Bacon, Eggs and Pancakes) with its Grand Opening to be October 10, 2015, provided inspections go well — They have two more to go and then Wings Cafe can really take off.  We wish Brian, Sherri and staff many years of success.

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.

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.

Love them!

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.

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.

Cheese from Cabot with Wente Wine on the lodge deck was my favorite combination.

I loved the Cheese Ball Pine Cones by Cabot with the Almond Board of California Almonds.

I will someday be making a Cheese Ball Pine Cone with Almonds and Rosemary, as shown.

Session Panel with Lana of Bibberche and Louise of Geez Louise, moderated by Foodie Goes Healthy.

Session Panel with the Average Betty who interviews Phil Lempert, the Supermarket Guru, regarding his experiences, knowledge, opinions and expertise, which was informative.

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.

Chef Marie (above) made tasty North Carolina Sweet Potato Smoothies with Davidson’s Safest Choice Pasteurized Eggs for arriving campers on the first day of camp.  I had several cups.

Chef Marie has written at least 12 books, including the Saint-Tropez Diet, a few are shown above.

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.

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)

We’ve tried Pieology Pizzeria, Blaze Pizza, Pizza Studio and now Pizza Rev — All craft your own Pizza places.  Our new favorite is… Pizza Rev for its ultra-thin crust, though most others are good too.

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.

Where is Wings Cafe?  I thought it was supposed to be open at Fullerton Municipal Airport by now?

Wings Cafe will someday occupy the space above, but it looks like it’s going to take longer than we hoped, as much still needs to be done to the lobby of the airport below, let alone Wings Cafe.

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.

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.

Smoking Fish:       

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.

RECIPES: Several recipes using Yellowtail are linked here.  Keep checking Fish & Shellfish for more.

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.

Photo from Calico Ghost Town, not Camp Blogaway this May — See what will be included there.

It’s happening right now — Orange County Restaurant Week.  Go out to eat.  The prix-fixe meal deals keep getting better.  Over 100 restaurants are participating.  Don’t know where to go?  You can search by city, meal price, lunch or dinner menu, or restaurant on OC Restaurant Week’s website.  Lunches range from $10-$20 and dinners from $20-$50.  Complete menus and prices can be viewed on their site.  Decide where to go, what to eat and get there this week only.

It’s food from El Amerikano American & Latin Kitchen in downtown Fullerton and I already have a favorite — Everything I’ve had so far, especially the Warm Mushroom Salad and Mole Eggplant.

El Amerikano is part of the Kentro Hospitality Group, a group offering tasteful restaurants (including Kentro Greek Kitchen, steps away from El Amerikano), event planning and catering options.

We were recently invited to a media tasting at El Amerikano and tried all pictured dishes.

From top down — Al Pastor Chop, Cucumber Ceviche Salad, Brussels Sprouts, Mole Eggplant, Asada Bravo and Warm Mushroom Salad, I think.  See El Amerikano’s MENU for the enticing descriptions.

I was happy to learn they also have an outdoor patio, something I look for in a restaurant.

Each dish seems to have a double-digit list of ingredients and an abundance of flavor.

I like El Amerikano’s ‘To Share’ dishes and prices, which range from $3 – $9.

As I write this and read their MENU, I’m planning my next meal there asap.

This taste of El Amerikano American & Latin Kitchen left me needing to have more.

I have sights on the Chorizo Sliders, Mac ‘n Queso, Michoacan Caesar and more.

El Amerikano’s Michoacan Caesar Salad has Char-Grilled Romaine, which I love when done right.

A cooking demonstration showed the care and time put into preparing their dishes.

Food is ordered at the counter, then delivered to you — They offer Beer and Wine too.

Entrance to El Amerikano (below) with Kentro Greek Kitchen nearby — Great food in Fullerton.

Enlarge MENU (below) for a better view or access their menu link here.

Me with Vasili Kotsiovos, El Amerikano and Kentro Greek Kitchen’s should be proud Owner.

Thank you — We’ll be back.

I previously reported about Dami Sushi & Izakaya — We really liked the Sushi and people there.  It was located at the Village Circle off Beach and Malvern in Buena Park, but apparently the space is under new ownership.  Though the sign still reads Dami Sushi on the outside, it’s now Ki Sushi & Sake Bar.  Their temporary sign currently hangs below.  Of course we had to give them a try.

We had Blue Fin Tuna, a listed special, as Sashimi (below) and seared in a well-flavored Salad (top).

The rest was selected for us by Ki Sushi’s Chef Hak Sang, who named the Halibut Belly (second from top) after me — It’s also posted with #shelly on Instagram at www.Instagram.com/HakSushi.

We were surprised with the little nuggets below, tasty combos of Salmon, Crab and Spicy Tuna.

And we much appreciated the creative Orange Dessert too — All was impressive.

 It appears we have a new Sushi Bar to go to — It’s now called Ki Sushi & Sake Bar.

Happy One-Year Anniversary to us, Freis West (above) — It’s told to be tradition to save, then eat the top layer of one’s Wedding Cake on one’s One-Year Wedding Anniversary.  Though the idea is romantic, I wouldn’t look forward to eating it.  Would you want a year old Cake?  Or would you prefer a fresh Cake, just like the one you had on your wedding day?  We opted for a fresh Cake and got it, because we were married at The Turnip Rose Promenade & Gardens, as previously reported. It’s how they do it.  You’ll get a fresh Cake one-year later, if married there too.  Our Cake was white with a Raspberry Mousse filling and Whipped Cream topping.  All is highly recommended.

As shown, we celebrated Sixteen Candles style — We call ours ‘One Candle’ for one sweet year of marriage.  What fun we had in our Las Vegas hotel room, with our Cake propped on an upside-down ice bucket, as we sat on the window sill/air conditioner overlooking the Stratosphere.  Our Anniversary Cake took us a year back, and we hope to be doing this again sixteen years later.

Jury Duty is always fun — Not, though I did appreciate the hour-and-a-half lunch and not having been impaneled this year.  It wasn’t so bad under those circumstances, especially with a multitude of above-average food options within walking distance.  I wanted to eat at several.  The Jury Room at Orange County Superior Court’s Central Justice Center in Santa Ana provided a map and list of restaurants to help all get to a tasty meal and back to the courthouse again.  It was very helpful.

The website associated with the Restaurant Guide and Downtown Santa Ana Map is linked here.

It was hard to choose just one restaurant — I almost wanted more Jury Duty, but instead will go back with the map and list on my own time.  During my one-day duty, I opted to eat at Chapter One: The Modern Local.  I had previously seen and liked several items on their menu and still wonder why I chose the Organic OC Vegetable Basket.  I love roasted vegetables, but the pictured weren’t roasted nearly enough.  They were pretty, but all were too hard and seemingly raw.  I had to take them home and cook ’em more, though I didn’t want to bring leftovers back to the jury room.  I’d order something different next time, as much there sounds appetizing.

 Eat Downtown Santa Ana — I value the provided information.  It makes nearby Jury Duty better.

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.

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.

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.

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.

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.

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

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

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.

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

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

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

A Poop Sandwich goes to the A-Hole that hacked a humble food blog — It’s an appropriate meal for a dumb-shit.  You (hacker) accomplished nothing.  Yes, I’m unhappy about it, but will move on. Unfortunately, you’re just a hack and deserve no more than today’s Food Blog Hacker Special.

Attention: All Visiting Nibbles of Tidbits (Regulars & New Arrivals) — Please bear with us as we fix a few issues.  There’s no danger here.  Some links are currently disabled and should be functioning soon.  If you’re looking for something and can’t access a link, use the Search Box to find it.  It works.  Aside from the above, we’ll be publishing a lot more about food in 2015.  Reports are revving to go and better Sandwiches (and more), with sides of everything are ahead for the non-hackers.