What’s your State Food? And do you agree? Can you even read the list? I’m not sure I can. The photos definitely help. CA Grapes for Wine sounds especially right with AK King Crab.
It’s Cafe Rio that I can’t get enough of lately — Upon realization, I photographed the latest, a Shredded Chicken Enchilada with Green Sauce, Green Chili Rice and Black Beans. Good stuff!
We like Plums Café, but weren’t thrilled with their Oregonzola and Roasted Muscat Grapes (below). We like the concept of it, but the warm Grapes just didn’t taste right to us and the Oregonzola (Gorgonzola from Oregon, where the café owners are from) was a bit too hard. Since we left cheerless about it, I made a copycat to get its potential out of our system.
For our copycat (top), I used Cal-Gorgonzola, if you will, with chilled Grapes and Cashews instead of Hazelnuts. Both are drizzled with Wild Flower Honey. Plum’s Bread was better than ours, but we preferred this copycat/version and have much respect for its ($11) source.
Studying the Racing Form with “fresh Smoked Albacore” from Catalina Fish Kitchen — That’s how it was ordered and only how I want it. When it’s fresh, it’s terrific, but sometimes it’s not, so keep an eye out there (and everywhere it seems lately) for freshness. I’ve found Smoked Albacore to be most consistently fresh at The Crab Cooker and The Original Fish Company.
On to the races at Santa Anita Park — The horses are running LIVE for one more week. Closing day happens to be Earth Day. We almost missed ’em this year, but instead only missed the first race of this day. That’s okay, but for the $40 I would’ve won had I got to place the bet I’d planned. It’s all good though and an entertaining way to spend the day.
All was so fun, I semi-overlooked Ketchup on a Hot Dog. 😉
Down the street from Santa Anita Park is The Arboretum (Los Angeles County Arboretum & Botanic Garden) — We stopped by after the races, but they were closed. If what’s inside is as interesting as what’s on the outside (and I know it is), I’m excited to go back with a lot of time.
A tree I don’t want to climb.
An amazing peacock putting on a show — Its feathers were so beautiful.
I’m ready for more of everything with a Mustard Dog.
In some views there’s a (temporary) gap of space at the top of this blog. We know and want it fixed soon too. All else is well here otherwise, except the Wicked Witch of the East, though looks fairly simple to recreate with fondant and an upside-down Chocolate Cupcake. Please endure the calamity and look beyond the illustrative Cupcakes or make some.
04/13/12 Update: The display issue appears fixed. Let’s hope it doesn’t revert back (again).
Though the MENU is limited at In-N-Out Burger, their secret (up to you with what’s on hand), and Not-So-Secret MENU can seem unlimited. Forget the Double Double, opt for a 100 X 100. Can you imagine how long it would take in the drive-thru, which usually takes long enough?!
Bite the one you love said their advertisement — It’s not this Pup ‘N’ Taco. I want to kiss its face, not eat it. The real Pup ‘N’ Taco sold Hot Dogs, Tacos, Pastrami Sandwiches and more, and no longer exists. Ninety-nine stores were bought by Taco Bell ending the chain in 1984.
04/16/12 Update: Just so you know, the pictured is not served by Taco Dawg either. 😉
An Easter table setting awaiting a family meal.
Easter Cupcakes made by Kids in the Kitchen.
A backyard set for BBQ-ing, Ping Pong, Appetizers, Mimosas, doing nothing or anything.
Chef Lexi of Kids in the Kitchen cleaning the BBQ — Cute and helpful, a delightful combination.
Remnants of Candy, gifts and cards scattered throughout — Happy to be alive in Spring!
Since I see you searching for Easter Cookie decorating ideas, I’ve posted more here.
And previously published Easter Cookie photos are linked here.
Easter Cookies start out naked, like us.
Dress them how you like — It’s always helpful to see what other Easter Cookies are wearing.
A few ideas are posted here for convenience — Happy Easter!
Pastel colors are best with edible embellishments.
Eggs, ducks, tiaras, flowers, rabbits, carrots, butterflies and sheep are usually the canvas.
Decorate with various Frosting tips for best assortment.
We collect more and more accoutrements each year and our Cookies are looking better.
Cupcake decorating ideas too — We love the ‘hair tip’ with green Frosting for grass.
And if you’re in the OC and want something to do on Easter — Orange County Foodies provides an event list. Jesus is the reason for the season, with a side of Cookies and fun!
I’ve had Plums catered, but had yet to dine in the Café until now — It always seems so busy.
This day we sat on the patio with a few Starters and Wine.
We shared the Wild Herb Risotto Cakes with Bistro Greens and Dilled Tomato Salsa.
And the Dungeness Crab Puppies and Oregonzola and Roasted Muscat Grapes.
Two out of three ain’t bad, as the song goes — The taste and temperature of the Roasted Muscat Grapes just didn’t work for us, and the Cheese with too few Hazelnuts and very little Honey wasn’t the greatest, but we always appreciate unique food combinations.
Next door to Plums Café is the Astoria Ballroom to dance, a runner up to eating, for me.
Plums Café and the Astoria Ballroom offer a generous Dinner & Dance SPECIAL each month.
We stopped in for a visit and couldn’t resist a couple dance moves — See me in the mirror?
Look for this coupon (or it’s only $40 without it) and prepare to learn the Cha Cha, Tango, Waltz, Rumba, Foxtrot or Swing, after dinner next door at Plums Café. Did you know they serve dinner now too? They used to be open for breakfast and lunch (only), but today there is much going on in its obscure corner in Costa Mesa off 17th Street.
An event worthy of your money is the 5th Annual Orange County BBQ & Music Festival.
This year it’s June 9th and 10th, and 100% of the proceeds go to Kristie’s Foundation to help critically ill children. How better could you spend your money? Be sure to save the dates.
We went last year and enjoyed the Rib Eating Contest, Mr. BBQ Pageant, Beer & Wine tasting, live music and BBQ Competition amongst the 70 + Award Winning BBQ Teams.
We hope to be there again this year — You should too.
I remember this story as a kid — Not sure that’s appropriate as I stumble upon and read it now, but I guess it was harmless. No Baby Ruth’s. My three favorites would be Butterfinger, PayDay and Bit-O-Honey. What story do they tell? And which three would you choose?
Chefs Bailee and Lexi of Kids in the Kitchen, my lovely Nieces volunteering at Mary’s Kitchen.
You can volunteer there too — Mary’s has been feeding Orange County’s homeless since 1984.
The kids really like going and it gives them much appreciation for what they have.
This breakfast they cracked and beat all the Eggs, cooked Pancakes, served food and washed dishes — Wonderful things to do for others. Nibbles of Tidbits is proud of Kids in the Kitchen.
Turning to Gary Larson while feeding a cold and fixing code to the wrongly displayed ad at top.
Thank you for the thousands of meals prepared by you in this kitchen for decades. Enjoy its fifth or so remodel. I understand the country bar stools are next to go. Happy cooking!
Just kidding — It’s not recommended.
Cake Pops seem to be the trend at Bake Sales and parties these days — They sold out fast.
Whole Cakes were raffled off, which generates a lot of money and is fun for the office.
And some Cake winners shared them with others — Thank you!
This Bake Sale was at EPL — They raise a lot of money for local charities.
And they do cool things for their employees too.
Why not have a Bake Sale to raise money for someone who needs it. You get to eat it.
Everybody wins — Sign up to have a Bake Sale or bring something. It can happen any time.
This Asparagus Potato Soup was inspired by the Carrot Soup we can’t get enough of. With no more Carrots on hand, Asparagus and Potato stepped in with Rosemary, and a shake up of the process — Instead of caramelizing the Onions in a pan, I roasted one with Bacon Grease in the oven. Unlike the Carrot Soup, this one tastes better with a squeeze of Lemon at the end.
Asparagus Potato Soup — General instructions posted. Please see here for related prep.
Roast Asparagus in the oven with Olive Oil and S & P, until they start to char. Cut-off Asparagus tips and set aside. In a Dutch oven, sauté sliced Potato with fresh Rosemary until softened and slightly browned, then add the Roasted Asparagus stalks and Chicken Stock.
I’m presently hooked on Knorr’s Homestyle Stock Concentrate — Just add Water.
Stir, then squeeze Roasted Garlic from the Bulb directly into the mixture — You can see it (below). Also add an Onion that’s been baked in the oven, and Rosemary instead of Thyme.
A Baked Onion was substituted in for the Caramelized Onions in the Carrot Soup.
All is then puréed in a blender, drizzled with Lemon Juice and garnished with Asparagus tips.
TIPS for all Soup variations — There should be just enough Chicken Stock added to cover all vegetables, which should be soft and cooled down (somewhat) before blending. The variations seem endless and none need Cream to be creamy or to taste superb. The Carrot Soup is preferred to this one. Also, the Asparagus Potato Soup purée may need to be strained to remove some of the hard stalk inherent to Asparagus. Or peel the lower ends before roasting. I had to pull a few fibers from my mouth. This Soup is good, not a superstar.
This Carrot Soup is the absolute best, because it’s easy to make and tastes complex.
The 5 ingredients are Carrots (8 – 10), Roasted Garlic (1 Bulb), Caramelized Onions (1 Sweet Onion), Fresh Thyme Leaves (2 Sprigs) and Chicken Stock (3 – 3 1/2 Cups). You basically combine all and cook until the Carrots are soft, then puree and eat — It’s good for you too.
More INFO, if needed…
• Roast a Garlic Bulb (in foil, with top cut off, drizzled with Olive Oil) in the oven at 400° for 45 minutes. I generally have one or more on-hand, since I roast ’em often to add to many things.
• Caramelize chopped Onion in a pan with a little Olive Oil, then add the peeled, chopped Carrots towards the end and cook 5 – 10 minutes longer. Add the Chicken Stock, Thyme Leaves and Roasted Garlic (squeezed from the bulb) to the sautéed Carrots and Onions.
• Cook until the Carrots are soft, then purée all in batches in a blender. Transfer to a sauce pan to re-warm and add Salt and Pepper to taste, if needed. Season the Onions and Carrots with S & P along the way, and with a good Chicken Stock it’s generally perfect after blending.
What’s the trick for consistent easy shell removal from a hard boiled Egg? I’ve read and tried many different processes, but (obviously) haven’t found one that consistently works.
Sometimes it’s really bad and sadly not exaggerated above, but…
They still taste good with the perfect blend of Mayo, Mustard, Vinegar and S & P. I’ll have to research all again and officially test and document the processes — Only venting about it now. Who is the authority on this? I want easy shell removal every time. Is it too much to ask?
We set out for The Blue Beet (below) for Throwback Thursday, but unfortunately so did everyone else. The crowd in conjunction with a no-show Hostess and too narrow wait area sent us on a detour for peaceful dining — And we didn’t have to go far to find tranquil class at 21 Oceanfront (above). Both are walking distance from the Newport Beach Pier.
The unexpected surprise of the evening was the Prime Rib Slider at 21 Oceanfront. We thought it to be the best Prime Rib Sandwich each of us ever had. Unfortunately the photos didn’t do ’em, or much of anything else justice this evening, as much as all was appreciated in person. We’re going back for more Prime Rib Sliders, $6 during Happy Hour.
Our hazy, gazy view of Newport waves from a 21 Oceanfront table — We toasted to it.
In contrast to the preceding, it’s snowing in a lot of places. Have you ever caught snow in your mouth? Are you sure it was snow? Haphazard snow diets aren’t recommended.
Technically it’s a BLT+A-L that’s preferred. No suncreen is needed for that Sandwich.
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