We spent a full day at Magic Kingdom on Monday, starting with Pirates of the Caribbean--there were no lines. Literally not a single person in front of us. I felt like we should just stand there for awhile to give the kids a sense of what WDW is usually like. The ride has changed some since the movies it inspired; Sis didn't like it that much (more darkness.) She liked Tikki Room much better, which also had absolutely no line, and which had changed from the original but was changed back. I saw the updated version 12 years ago--it was awful--and I'm glad to see the new old version. Then we rode Aladdin's Magic Carpet ride, with the spitting Golden Camel. Sis drove my carpet, furiously maneuvering us up and down, up and down. I got spit on twice! According to legend, I apparently get 12 years of good luck! Sis loved this ride and thought of it often; we rode it again on Friday.
We spent a long time waiting to meet Merida at her fortress enclosure, flying the Scottish flag, near the Castle. She signed their books, took photos, an the kids even got to shoot some arrows. It was an early encounter with character meetings (our actual first was with Marie from Aristocats when we first entered the park; they were so excited though neither had seen the movie!). I liked seeing her space, decorated much like the movie, complete with family tapestry.
Off we went, eventually, to Cinderella's Castle for our special Princess lunch. First, we had pictures with Cinderella and authographs, then were escorted to our table. As we ordered and ate--roasted vegetable gnocchi for me, beef tenderloin for Sis and Mama, and I forget what for Bud, plus key lime raspberry cheesecake and flourless chocolate--more princesses came to our table for photographs and autographs--Snow White, Aurora (Sleeping Beauty), Jasmine, and Ariel. I was surprised at how excited the kids were, especially not being big princess fans. I also thought they might have been too old to get caught up in believing in the characters. I was wrong. We went to four (or was it five?) character dining experiences and they loved every one.
After riding the new Ariel ride--traditional storytelling format but new animatronic technology (looks like flexible silicon instead of stiffer material for the skin and such)--we headed back to the hotel, exhausted. After a rest, Mama took the kids to the arcade in the Polynesian. We ate dinner in our room from the resort restaurant, Captain Cook's. I had simple baked-in-a-bag Mahi-Mahi (ok, not vegetarian, but I'd had their veg noodles and salad a few times already, and, good as they were . . . I also liked the tofu noodles at Kona Cafe), which I really liked. Firm but not fishy/oily. Bud had sushi and Hawaiian flatbread (ham pineapple pizza). Sis had chicken fingers. Mama had a pork sandwich, I think (she worked her way through the menu.)
Then we went out to the Electrical Light Parade. Oh, that music. Can you hear it? For once, Mama got teary right alongside me! Even more so when her favorite, the giant Pete's Dragon Elliott showed up. Some of it's changed--the big fairy is gone and a few other things--but it's still bright and cheerful and wonderful. The kids were mesmerized, none more so than Sis when the White Rabbit came over to her, sitting on a curb in front of Town Hall, and gave her a High Five!
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Tonga Toast
Sugar-Cinnamon Ingredients:
3/4 cup granulated sugar
2 teaspoons cinnamon
4 large eggs
1 1/3 cup whole milk
1/4 teaspoon cinnamon
1 tablespoon granulated sugar
1 quart canola oil, for frying
1 loaf sourdough bread (uncut, 12 inches long)
2 large bananas, peeled
For cinnamon-sugar:
1. Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.
1. Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.
1. Preheat oil to 350 degrees F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
2. Slice the bread into four three-inch-thick slices.
3. Cut each banana in half crosswise, then each piece lengthwise.
4. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.
5. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
6. Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
7. Roll toast in cinnamon-sugar. Repeat for each piece of toast.
Kona Pan-Asian Pasta with Shrimp or Chicken (I had it with tofu)
Kona Café Restaurant, Polynesian Resort
Yield: 4 servings
12 ounces Chinese Egg Noodles (or enough for 4 persons)
Kona Asian Pasta – Shrimp/Chicken Marinade Ingredients
1 ¼ lbs. shrimp (or chicken), de-veined and cut into 1 inch size pieces
1 tablespoon Sake
1 teaspoon Lawry's seasoned salt
2 teaspoon cornstarch
Combine and mix well and the bowl, cover with plastic wrap and let it marinate overnight.
Pasta Sauce Ingredients
1 cup water
3/4 cup low-sodium soy sauce
1/3 cup Mirin
1 tablespoon black vinegar (substitute with balsamic vinegar for a subtle difference)
1 teaspoon garlic, finely minced
1 teaspoon shallots, finely minced
1 teaspoon lemon grass, finely grated
2 tablespoon cornstarch
Combine all ingredients in a saucepan, mix well, and bring to a boil. Stir and boil for1 minute. Can be made 2 days ahead of time and refrigerated.
Pasta Dish Ingredients
1 medium onion, julienne
1 medium carrot, julienne
4 ounces shiitake mushrooms, julienne
1 medium red pepper, julienne
1/2 pounds sugar snap snow peas
2 stalks medium celery, bite-size, cut on the bias
1 small head bok choy, rough chopped into bite size pieces are substitute with Napa cabbage
Boil water and cook egg noodles; while hot, set aside.
Cook shrimp or chicken in a hot wok with a little oil and julienne onion.
When shrimp or chicken is cooked, add remaining vegetables and stir-fry for 1 minute.
Add sauce and egg noodles and stir-fry for 1 minute.
This is a recipe for 4 dinners and most home woks will not fit all in one pan so you may have to divide the items in half to cook.














