I’ll soon be posting something new as Orange County Food Examiner, but would rather write for YOU! Inquire within regarding available Freelance Writing Services — The rest here is FREE.
* Recipe used to make the pictured Candied Orange (County) Slices.
This story isn’t food related, except for the California Pizza Kitchen in my car when it happened. A few years ago, I was driving home from work with CPK, irrelevant to the story but continue… I was wearing prescription sunglasses when I left the office, then was later at a stop light after the sun set. I didn’t switch to regular glasses, since I was almost home. And while waiting in the left turning lane, I noticed a guy in a car on my right frantically trying to tell me something. A little sketchy, but I cracked the window to hear what he was revving to say. And it was simply this… “I guess the sun never goes down for cool people.” Although he dissed me, I thought it was one of the funniest things I’ve heard. That’s right, I’m a So Cal native with CPK in the car and now the sun never goes down for me. Cool!
Obviously the cow came before the Milk, as I Need Text Company (“INTC”) came before Nibbles of Tidbits. Freelance Writing Services continue to be available by way of INTC, as Nibbles of Tidbits thrives. A Nibbles of Tidbits Facebook Page was created to bifurcate our presence there — If you “Like” Nibbles of Tidbits fka “Fan” (A FB name change: It’s less committal, 😉 ), I may Like you too. I get the change, I’m not a fan of many things, but like a lot. I’d be more apt to like YOU. Aside from all that, inquire within regarding professional writing services.
Maggie likes Nibbles of Tidbits.
In contrast to our new-fangled fork on Facebook, the Vintage Milk Truck serves to connect the post title and highlight a historical relationship with Milk. All are presented to establish capability and experience, with more to be learned at INTC — And to celebrate creative freedom here on Nibbles of Tidbits. It’s a balanced association, amply liberated for your benefit too. Though I sometimes resemble Mr. Bill, the words are King.
My Play-Doh face, modeled by Chef Lexi the day all photos were taken.
Boursin Cheese from scratch, Union Square Cafe Bar Nuts, homemade Hummus, Mimosas and more are bound for Palm Springs in a (thankfully) giant, comfortable motorhome for warmer weather and family fun. The above photo was taken while BBQ’ing Hot Dogs on a previous “camping” trip, if we can call it that, on the cliffs of South Carlsbad. Enjoy the weekend rain, snow or shine. Traveling mercies. 🙂
Nibbles of Tidbits, Shelly Borrell is on Twitter as FoodBlog — Our last five tweets, so they’re called, are always posted here (below on the right). FYI: I’m not that into it and frankly think Twitter is a bit overrated, but it does have its benefits. A presence is necessary to participate in some events/happenings and it comes in handy while traveling to meet up with groups. The Carrot is poker-faced about the idea, but if you’d like to follow us, see here.
Did you know there’s a Cocoa Lounge in the Palm Terrace Restaurant at The Island Hotel in Newport Beach? Everything is made of Chocolate and you get to eat as much as you can. It felt like Willy Wonka & the Chocolate Factory — I started to lick the wallpaper until they stopped me. Good thing there wasn’t a river. You can have it all too throughout February.
We learned of this fabulous find while having Executive Chef Bill Bracken’s famous Truffle Mac & Cheese in the Palm Terrace Lounge. I enjoyed it a couple years back and had a good excuse to have it again, as a friend wanted to tour the hotel for a party she’s organizing for her dad’s 90th birthday. It was funny, the Chef came over to talk to Bonnie about her party and recognized me from Facebook. After I wrote about his tasty Mac & Cheese, he befriended me. That was pretty cool, but it’s been a long time. It was fun to meet him in person.
We thank Chef Bracken for access to the Cocoa Lounge — We had such a great time.
As mentioned, almost everything was made of Chocolate, centerpieces, card holders…
It’s a unique buffet that’s happening Tuesdays through Saturdays, from 6 to 10pm.
The Cocoa Lounge is complementary to guests who order a two or more course dinner.
It’s otherwise $18 per person — Executive Pastry Chef Michael Owens, the tall one above, created them all, with necessary help from other capable professionals. Thank you two too!
It was awesome, just wish I could’ve taken home a to-go box, as I could only eat so much.
And I now think of all I should’ve had — Why didn’t I eat a rose or a finger?
We had a grand time exploring the Chocolate options and meeting other people.
Mini from scratch Candy Bars, like Almond Joy’s (below).
One of my favorites was the warm Bread Pudding made with Croissants and Chocolate.
Continuing the homage to Candy Bars was the Snicker’s Cake with Cream Cheese Icing.
I don’t recall the exact name of the Berry Tarts below and wish I had one.
The Cocoa Lounge is in the Palm Terrace Restaurant’s private dining room with the Wine.
The now (and temporary) Cocoa Lounge is dimly lit and decorated in Chocolate brown.
Above is one of our plates.
View before heading back for more Chocolate (above).
View from a suite at The Island Hotel near Fashion Island pre-Chocolate.
Pool and Tennis Courts — The Island Hotel in NB used to be The Four Seasons.
View of Fashion Island and the ocean beyond (above). And to top off the Chocolate, the view, and meeting the Chefs, look who we ran into in the Ladies Room… It’s Sheree Whitfield visiting Newport Beach from The Real Housewives of Atlanta. Looks like I’m wearing She by Sheree.
Who’s gonna check me boo? ATL inside. 🙂
Before opening up the first Mexican food restaurant in Denmark, my Uncle Bobby learned how to cook in the small kitchen of this restaurant, Veracruz Mexican Restaurant in Downey, California. He was taught there by a guy named Rafael about 50 years back and now has several franchise Mexican food restaurants throughout Denmark. They’re named Tortilla Flats, if you get over there. After so many years there’s obviously a whole new crew and owners at Veracruz Mexican Restaurant, but the place still serves good food. We’ve visited occasionally over the years and all is generally satisfying — Here’s what we ate this time…
From top to bottom, a Bean & Cheese Burrito, always with Enchilada Sauce, a Chicken Taco with Beans and Rice, a Chili Rellano with Beans and Rice, and a large Bean Tostada.
We also like the prices and portion sizes at Veracruz Mexican Restaurant.
When my Uncle Bobby is in town, he’ll pop in for old time’s sake, but his recipes are different.
I love a hole in the wall with the aroma of good Mexican food.
The entrance is in the back, off the street, and don’t hit any cars in the tight parking lot.
We had such a great time at the OC Fair New Year’s Eve Block Party. There was much to do, see and eat and the VIP Lounge started it off just right. The set up was cozy and warm with several couches and heat lamps arranged throughout. I’d go back next year for the same. They did a great job — It was relaxed, manageable, stimulating, hospitable and filling.
Certain Food Truck Appetizers were served in the VIP Lounge during the first hour — From The Greasy Weiner we had the above which was good, but we really wanted the Bacon Wrapped Hot Dog that seemed to elude us. We didn’t get the few that were served during the limited time. Bummer. Oh well, on to other food.
Our favorites offered in the VIP Lounge were the “Gumbolaya” and Chicken & Sausage Gumbo served by Ragin Cajun Cafe on Wheels. Their servings were generous, spicy and tasty.
Piaggio Gourmet on Wheels was serving Empanadas.
Adult Chocolate Milk and Monster Energy Drinks were a couple of the sponsors.
The Moo Girls were handing out Adult Chocolate Milk and Chocolates flavored the same — It tastes like a White Russian, which I like. And the girls were really sweet too. Can you tell which one is me? 😉
The guy being interviewed below is a Blasphemous Rumours band member/singer for the Depeche Mode tribute band scheduled to play later on the 80’s stage. Their couch happened to be next to mine.
Wine Garden VIP Bar.
Hover over all photos to learn more.
The Burnt Truck offerings — A smiling face and juicy Sliders.
I want these Sliders again.
I didn’t have a Tornado Potato, but they looked pretty good.
More Tornado Potatoes swirling in the new year.
Dead Man’s Party, the Oingo Boingo tribute band playing on the 80’s stage.
Comedy Hypnotist Show.
Do you recognize these characters from the OC Fair?
The New Year’s Eve Bash Demolition Derby.
I think the objective is to bash into each other until you can’t start your car anymore.
It was a little hard to tell what was going on officially, but it looked cool.
There were several trophies being handed out and one big winner (below right), I think.
And Karaoke at Baja Blues — This guy wasn’t too bad.
Peeking in on Crepes Bonaparte, who had the longest line we saw this night.
And below is the Rajin Cajun Cafe on Wheels, who also participated in The Great Food Truck Race on the Food Network. They were eliminated in week two.
We liked The Flip Truck menu and meant to mosey on back to try ’em, but forgot.
Perhaps another time for The Flip Truck — Pondering.
Jumping Jack Flash, The Rolling Stones tribute band playing on the 60’s stage — They interestingly had the largest crowd approaching midnight. I loved their look!
Also in the VIP Lounge was a complimentary Photo Booth to take as many photos as you like. What fun! I took the one below with a couple cool new friends. Thank you and Happy New Year — So many nice people out this 2010/2011 evening.
Near the Main Mall at midnight, in the right place at the right time — A good way to start 2011.
FREE Ferris Wheel and Super Shot Free Fall Rides were happening all night long.
God Bless America.
Saying goodbye to 2010 and remembering yesteryear — The silverware bundle pictured above was used by my Great Grandma Moore (and possibly me as a child) so long ago. She passed away at the age of 98, about seventeen years back, but her great grand-kids luckily got to know her well. She was amazingly sharp and funny up until her very last days when she got Pneumonia and went fast. We still miss her. And this year for Christmas, my cousin Sharon, who inherited our Grandma’s silverware, sent each cousin (13 of us, I think) a bundle of it with a poem she wrote. What a beautiful thing! We all read Sharon’s poem and remembered our Grandma on Christmas. Some are going to use the silverware and others are going to frame it with the poem. Thank you Sharon. Now I’m ready to learn and eat more in 2011.
Note: Testing out certain photo editing tools and document scanning options in this post.
As Orange County Food Examiner, I just posted a report on a few food happenings going down on New Year’s Eve. If local, YOU have a lot of choices. Crepes Bonaparte will be at the OC Fair’s New Year’s Eve Block Party — We’ll be reporting more about that soon. Until then, it’s easy to win free tickets here.
12/27/10 Update: The OC NYE tickets have been awarded and delivered. Congratulations to John in Huntington Beach! See our review and food photos from Crepes Bonaparte here.
Zespri, thanks for choosing me as a Semi-Finalist in your Kiwi A-Go-Go Bloggers’ Contest — I now live happily knowing that, and enjoy the use of this lovely anatomically correct GOLD Kiwifruit Flash Drive aka consolation prize. If you don’t know, the gold KIWI differs in shape from the green in that it protrudes slightly at both ends, a fact I haven’t known for long. Unfortunately I didn’t win the grand prize dream vacation for 4 to New Zealand, but do appreciate having a great shot. It was fun to think about.
I still like playing The Kiwi Game, the new phenomenon sweeping the nation. 😉
Are you part of the Foodbuzz Blogger Festival collage? If you’re a Food Blogger and attended the San Francisco event, and remember your mug shot with badge being photographed, you’re most likely pictured in Casey’s collage. Casey of Eating, Gardening & Living in Bulgaria created a collage of 200+ participants, along with the respective blog and Twitter names for each. Wow — That was a lot of work and now an excellent reference of the event. Thanks!
Not much time for words right now — Have a lot to report about the flight, but will do so later.
Sat in the very last row of the small plane.
Checking in at the Foodbuzz table. 🙂
Just got to the Sir Francis Drake.
View from my room.
Hello.
Thanks for the swag! I already ate the 479° Black Truffle + White Cheddar Popcorn. YUM!
Ready to start blogging, but it’s time to head to the Welcome Reception to meet everyone.
It’s going to be a tough decision for the judges and I’m thrilled to be in the mix — Can’t believe I now have a (6/1) chance of winning a Trip for 4 to New Zealand. That’s incredible! And tomorrow is the last day to enter the Kiwi A-Go-Go Bloggers’ Contest to be selected as Ms. or Mr. October, if you will. Each month from May through October, Zespri picks a Semi-finalist. The links will tell more. The winning entry will then be selected by a triad of prominent Kiwi specialists… Karen Brux, Zespri’s US General Manager, a representative of Air New Zealand, and Peter Ombler, a Kiwifruit grower from the Bay Of Plenty. The winner will be announced on November 15th.
Good luck to all Semi-finalists — May, June, July (Me), August, September and October. If you’re not a Blogger, you may enter here to win your own New Zealand vacation. And you’ll find more Kiwi recipes here. Play The Kiwi Game often!
11/08/10 Update: The Blogger Contest is now closed and October’s winner is linked above.
11/15/10 Update: Congratulations goes to Baking Barrister for winning the Trip for 4 to New Zealand. We were close, but no Kiwi for Nibbles of Tidbits.
The Red Wine I drink most often is (and has been) Ravenswood Vintners Blend Zinfandel. The price is right, especially when it’s on sale, and it has a nice depth of flavor, thus I was excited to stumble upon Ravenswood’s No Wimpy Wines Assignment just in time. YOU now have 8 more days to create and submit a video using Ravenswood Vintners Blend Zinfandel as the star. Since we already think it’s a star, it was fun to experiment with Windows Movie Maker and the ideas bouncing around my head. Wish us luck!
We submitted 2 videos (above and below), as YOU may submit as many as you’re able to create. Ravenswood looks to purchase at least 4 videos for use — Creators will receive a one-time usage fee of $5ooo for each video chosen. Enter your video here now.
* In consideration of the pending competition (and embarrassment), the above videos are only posted now on Nibbles of Tidbits — It took a lot to work up to that. 🙂
We wanted to buy this giant fork (and spoon) at Pier 1 Imports, but they cost too much and there’s really nowhere to put them — Sooooo instead we played with ’em in the store. Probably not the best example to set, but ‘crazy aunt’ status can be a good excuse to act silly. We just dusted them off with laughter. Can you see Lexi’s reflection in the fork? 🙂
Where’s the giant food?
Although no voting takes place here, you’re cordially invited to peek at my who cares anymore dinner party, a blog post formerly known as the Challenge #3 Luxury Dinner Party in Project Food Blog. I’m kidding (kinda), I care. And we did have a nice party, after I drank away my sorrow, just kidding again (mostly kinda). The links will provide more information about all that. We’ll continue with the party — I prepared a few Thai dishes, since I’m familiar with the cuisine and dinner guests were not.
I invited my awesome family to partake in the food and since none were familiar with Thai food, this post is really titled Thai One Over On The Family, instead of who cares. 🙂 I know they do. They’re generally Steak, Seafood and Potato people. The Potato People — Sounds scary. Anyway, they were game to try it all. I didn’t tell them about the Fish Sauce, but used it sparingly just in case. Busted — They know now.
Since this post is no longer in competition and other stuff needs to get done, it’ll mostly consist of photos, a few words and relevant links. Hover your cursor over each photo to learn a little more. We had a great time together, as always. I appreciate them so much.
Grilling Chicken and Filet Mignon Satay in the backyard on a beautiful day, with the Coconut Peanut Sauce waiting on the sidelines.
They take just minutes to cook, so turn them over quickly, take ’em off the grill and dig in. The Satay was the family favorite, as expected.
They’re finally ready to dip into the Coconut Peanut Sauce.
Just a few of the ingredients used to prepare our Thai meal, certainly not all.
The Shrimp and Coconut Milk Soup started with defrosting homemade Chicken Stock, Lemongrass, Kaffir Lime Leaves and Galangal. I’d made this soup many times before, but it’s been a few years. About 10 years ago, I was working as a Paralegal at a large law firm and we were having a fund raiser for the United Way. To assist, I offered to prepare ‘any dish’ for the highest bidder. One law partner paid $750 for a spicy Tom Kha Gai, a variation of the pictured Soup. Thank God it turned out well and all proceeds went to the United Way.
Wish we could show you the Shrimp in the “Shrimp” and Coconut Milk Soup. It’s too late now.
The pots were filled and the Lemongrass Tea chilled and ready for guests. I’m not sure if the above photo can be considered artsy or if it’s just plain blurry!? If just blurry, I apologize. Had I still been in the competition, I would’ve taken more photos. 🙂
I also prepared a Vegetable Curry with a bountiful array of fresh Veggies (Baby Bok Choy, Sweet Pea Pods, Yams, Asparagus Tips, Carrots, Potatoes, Cauliflower, Zucchini and Broccoli).
And a Thai Peanut Noodle Salad, Saffron Rice and homemade Mango Lime Sherbet Ice Cream. I found the BEST Peanut Dressing recipe for the Noodle Salad and coincidentally it’s by another Foodbuzz Featured Publisher. It’s linked here and definitely a keeper.
The girls at the Thai Dinner Party (l-r) Niece Lexi, Mom, Sister Ami, Niece Bailee and Maggie, the King Charles Cavalier. The boys were in the den watching football.
Lexi entertaining the crowd, as usual — She’s staring at YOU.
The Mango Lime Sherbet turned out too tart and I even added more sugar than the recipe called for. Although everyone claimed to love tart flavors, it was pushing it. My Dad took one bite and handed it back to me with a pucker on his face.
Above is a little sampling for the dog, just kidding — It’s what I had the next day, a Mini-Meal. For the Satay and Coconut Peanut Sauce, I used a recipe similar to the one linked here.
My Nieces were in charge of the camera most of the time and secretly recorded us on video too many times. I can’t use that, hahaha. And I’m not even sure who this is, but it’s funny. When it’s discovered by its Star, I may need to take it down — Until then, enjoy. 🙂 The only photo of me is the BBQ’ing hands. I’m okay with that. Thanks Kids in the Kitchen.
Vote for Nibbles of Tidbits HERE. My entry and recipe for Moroccan Kefta with Eggs and Tomatoes is linked HERE. Much thanks for your time and vote! I truly appreciate it and HOPE to advance to Challenge #3, since my Luxury Dinner Party is currently under construction and ready to be hosted this Friday. You’re cordially invited to view the report and photographs this Sunday — Hopefully they’ll be official. Good luck to all.
The challenge continues in Morocco, where I’ve mentally traveled the past few days. As a lucky contender still kicking my way through Project Food Blog, I’m now asked to “tackle a classic dish from another culture” that’s “outside [my] comfort zone” — I can’t wait! I’m excited to advance to Challenge #2. Thank you judges, voters, God, family and friends.
During international cookbook immersion, a spark ignited for Kefta with Eggs and Tomato. I had sought to find a dish we really wanted to eat, one that had unique ingredients, yet not a ridiculous amount, and one that didn’t take too long to make, and it had to be colorful — I initially thought about Rogan Josh, but it didn’t pass the color test. Another time for that. Selecting an “ethnic classic” I wasn’t familiar with led me on a journey, as the prompt likely intended. Before understanding my chosen dish, I thought I’d be dining in the Middle East, then came to realize that I’d actually be in North Africa, most specifically Morocco having the pictured Kefta with Eggs and Tomato for supper with Moroccan friends. It’s also a classic brunch dish and it’s served as a snack at bus and train stations in between both destinations.
Kefta with Eggs and Tomato (with Ras El Hanout) is pin-pointedly Moroccan and satisfies all self-imposed and set standards of this challenge. What’s Ras El Hanout? Last week I had no clue and I’m still not sure how to pronounce it, but now know what it is. After calling all over town to purchase it off the shelf, I learned one jar was available 40 miles away. At that moment I realized that it wasn’t necessary to drive there, since [it] is a somewhat subjective spice — Meaning Ras El Hanout is not one spice. It’s sold in countless spice variations.
In Arabic, Ras El Hanout means “top of the shop” and refers to the best spices a seller has to offer. It usually contains no less than a dozen spices and sometimes up to a hundred. It’s also believed to be an aphrodisiac. Does it mean that each Ras El Hanout combination magically morphs into an aphrodisiac? I’m not sure about that, but it’s fun to wonder about. Since I had all ingredients on hand, I made my own Ras El Hanout to find out. I found several recipes on the web and chose one that sounded best to me. I halved the recipe and added two ingredients that were common in similar recipes. Nibbles of Tidbits’ Ras El Hanout Recipe is posted here:
1 Teaspoon of Cumin
1 Teaspoon of Ginger
1 Teaspoon of Turmeric
1 Teaspoon of Kosher Salt
1 Teaspoon of Black Pepper
1/2 Teaspoon of Allspice
1/2 Teaspoon of Coriander
1/2 Teaspoon of Red Pepper
1/2 Teaspoon of Saffron Threads
1/2 Teaspoon of Cardamom
1/4 Teaspoon of Cloves
1/8 Teaspoon of Nutmeg
1 1/2 Teaspoons of Cinnamon
Toast and grind spices if whole, then combine all and keep in an airtight container. I reused a saved spice jar and slapped a new label over it.
Kefta is basically ground meat, most commonly Lamb and/or Beef that’s mixed with a variety of herbs and spices — It’s then formed into balls, sticks or loaves, and grilled, fried or baked, etc. The recipe made here is based on one from The African and Middle Eastern Cookbook (pg. 103). I stayed true to authenticity, yet made it a little tastier by caramelizing the Onions before adding them to the Meatball mixture, and easier by baking them instead of frying ’em. In addition, I added Garlic, as seen in many Moroccan Kefta recipes, and I used fresh Tomatoes instead of canned. Nibbles of Tidbits’ Kefta with Eggs and Tomato Recipe is posted here:
1 lb. of Ground Lamb
1 small chopped Sweet Onion
1 Cup of Bread Crumbs
4 – 5 Eggs
1 large minced Garlic Clove
6 large fresh chopped Tomatoes
2 + 1 Teaspoon(s) of Ras El Hanout
1/4 Cup of chopped fresh Cilantro
1/2 Cup of Water* (1/4 + 1/4)
Flat Leaf Parsley (chopped), a little for Sauce and garnish
Salt and freshly ground Pepper
Olive Oil for baking sheet and Onion sauté
Sauté Onion until caramelized. Add Garlic, cook two minutes longer and set aside. Combine the Lamb, Bread Crumbs, 1 Egg, Ras El Hanout (2 tsps.), Onions and Garlic, Cilantro and S & P. Mix together well, then add Water, 1/4 cup at a time until incorporated. Form into medium sized Meatballs and bake in a preheated 400° oven for 25 – 30 minutes.
* Adding Water or Milk to a Meatball recipe lightens them up, whereas they cut like butta. There’s no reason for a Meatball to be tough, unless you’re a biker named One Tough Meatball.
To make the Sauce, combine the Tomatoes, Sugar, reserved Ras El Hanout (1 tsp.) and a handful of Flat Leaf Parsley. Simmer until reduced, then add the baked Meatballs to the Sauce. Form 3 – 4 wells for the Eggs. Crack ’em directly into the skillet, cover and cook until Eggs are set. Serve straight from the skillet with Crusty Bread.
For continued authenticity, we served the Kefta with Sweet Mint Green Tea, Orange Juice and Olives, popular beverages and a snack in Morocco. I properly mixed the Tea too.
Kefta with Eggs and Tomato turned out to be a flavorful, hearty and beautiful dish. For this challenge, I read 15 – 20 recipes to create an adaptation that kept the dish authentic, yet made it easier to prepare and better to eat. I can’t help it — It’s all I know. 🙂
Could this post be worthy of (1) of your (200) votes? I hope so! I’m exhausted, yet still wanting to line up standby guests for the Discovery Dinner Party, in the event there’s reason to celebrate. My brain is on the last flight back from Morocco.
You may VOTE FOR ME here.
I made it through! How exciting. Thanks to those who voted for me during Challenge #1 of Project Food Blog. I’m now one of (400) competing in Challenge #2, whereas the task is to prepare an “ethnic classic” dish that’s out of my comfort zone. Cool. I’m working on it and shall be eating it soon, as it’s necessary since the deadline is in two days. It seems I’ve joined a fast marathon — Be careful what you ask for, you just might get it. Overall, it’s a good thing and I have a fantastic recipe selected that’s due here shortly. Hope it’s as good as it sounds. We’ll see.
Happy Fall, Autumn, Fall Equinox and happy days to you — The Fall Food Fashions (Soups, Pies, Stews, Turkeys, Casseroles, Roasts, Cakes, Puddings and bottomless holiday goodies) should start surfacing. Farewell to Summer for now. It’s time to dig into the comfort food, even though it sometimes seems like Summer all year long here in Southern California. And it does rain on occasion despite the song. 🙂 Cheers to the new season!
Ready, Set, Blog! It’s time for the first of (10) Challenges developed by Foodbuzz for Project Food Blog, a friendly contest amongst hundreds of talented Featured Publishers to determine the Next Project Food Blog Star. What an honor that would be! Oh, $10,000 is the PRIZE too. Hello. In Challenge #1 contestants will be put in a colander to see if they make it through to become (1) of (400) selected from (1,850+). Each challenge eliminates more, until I’m left. Here the judges want to know WHY I have what it takes to be “the one” and WHAT makes Nibbles of Tidbits unique and sets it apart from other food blog brands. Good questions. I hope to answer them clearly here in words and photos.
More about me and WHY I have what it takes to be the Next Food Blog Star*.
Although pictured in my Contestant Profile with my Rocky Mountain Orange Cream Pie at the Fair, I’d opt for Foie Gras in a minute. And after reserving a slice of the Pie for later, I’d want to smash it in a friend’s face for a laugh, fully deserving retaliation. If you dish it out, you’ve got to eat it. Overall, I’m sweet, savory and spicy, and rarely make the same dish twice. I’ve cooked my way through various classics — Lobster Thermidor, Beef Wellington, Coq au Vin and countless others. And I’ve explored foods from a number of cultures — Thai, Indian, Greek, etc. I love to experiment and keen on purchasing ingredients I’ve never tasted and/or used before. It’s almost as fun as Christmas to determine what to make with them. Experimentation is how I discovered Parsnips (White Carrots) so long ago and I still can’t believe most I ask haven’t tried them. I want to taste almost everything. Too many Americans are missing out by not sampling different things.
More reasons WHY… I’ve been lucky enough to win several ribbons in the Orange County Fair’s Culinary Arts Competitions. I also won a contest sponsored by Milk, whereas my recipe (Fennel-Cannellini Soup) and photo appeared in Gourmet and Bon Appétit Magazines sporting a Milk Moustache. I won the Grand Prize in the Soup category. And another recipe creation (Angel Cake Soufflé) was endorsed by Better Homes and Gardens Test Kitchen. Family and friends call me with their food related questions and I love answering them.
Equal to my passion for cooking, I’d opt to eat out day and night until tiring of it. I haven’t yet tired, but my wallet does. The restaurant options are limitless. Dining out is instant gratification, as it provides diverse food quickly, without having to do the dishes. One of the finest meals out caused me to melt down my chair in excitement with every bite — I was under the table by the end of the meal. Maybe it was the Wine.
Utilizing all I’ve learned with a fine palate, I like to uncover (by taste) what’s in a memorable restaurant dish to possibly re-create it at home. I’ve been successful with a few favorites — One example is linked and others can be found in the ‘Copycat Recipes‘ category. And finally with respect to WHY I have what it takes, I write as the Orange County Food Examiner on Examiner.com and for others as needed by way of I Need Text Co. I tell people that starting my blog is one of the best things I’ve done, since I walk and talk FOOD all day long anyway. It’s truly meant to be that I’m here right now. Cheers.
* I’m not sure about the “Star” part of the title — I’m most interested in the “Project Food Blog” part, because I love FOOD (the true Star), eating, photography, blogging**, cooking, writing and a good old-fashioned competition.
** Are there better words than blog, blogger and blogging? The terms are just so… not cool sounding. I guess it’s too late now.
WHAT makes my blog (Nibbles of Tidbits) unique? And what sets it apart from other food blog brands?
Nibbles of Tidbits is about the GOOD, the BAD & the FUNNY regarding FOOD — From Yikes to Ooo La La, as the heading states. Having cooked like a maniac for twenty plus years, I’ve learned that some dishes turn out great and others turn out like crap. And some published recipes and flavor combinations work and others are just plain wrong. I report about it all. Since I’ve fine-tuned my cooking skills over time, most meals turn out GOOD, and I’ve come to realize that the BAD can also be FUNNY. Photos posted for this first challenge represent the good, bad and funny (GBF) regarding food and drinks.
Nibbles of Tidbits is FOOD without limitations — Thank God since I want to experience all aspects of it, especially that from the earth, food events, restaurants, product testing and comparison, easy recipe creation, unique ingredients, copycat recipe development, cooking shortcuts, special finds and all things interesting. I sometimes find pleasure in fast food and frozen meals, but feel most excellent at a gourmet (non-stuffy) dining establishment with a glass of Wine in hand. All is reported about with helpful and entertaining insight.
I’m a snob for freshness, quality and value and want to get what I pay for. Don’t gouge me with inferiority and all should be good — I prefer not to write bad things, but truth is king. With a few exceptions, I’ve posted daily for almost 2 1/2 years and challenges include… Taking photos before digging in, measuring ingredients before adding them to creations, and presentation (mine looks too elementary school sometimes). Nibbles of Tidbits is unique for the reasons mentioned herein and we’re (I’m) excited to encounter more, eat well and laugh along the way.
See my Project Food Blog Contestant Profile linked below — MAKE ME YOUR BABY. I’ll make you proud! 🙂
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