The Wonderful World of Our Disney Vacation, Part 4: The Other Three Parks

Tuesday:  The humid and overcast morning found us carrying our rain jackets to Epcot after breakfast.  There really is something very impressive about that giant silver sphere hovering over Florida swampland, isn't there?  The kids couldn't believe the size, much less that there was a ride inside it.  But it was our very first stop.

Right after the interminable walk.  I think it took 3 long ramps just to get out of the monorail station then a haul to security and then to the entrance  and then all the way past the now-crowded esplanade--what is with those big, ugly stalagmites with the teensy tiny pictures angling out of the ground?  It ruins the atmosphere and approach (and I remember when they weren't there.)  Then you walk all the way to Spaceship Earth and you still aren't really in the park per se.  Can you tell I have issues with Epcot?  It's here that it sank in that WDW was not designed with my stamina or mobility in mind!  And I wasn't alone--there were more kids in strollers than not (and not just babies and preschoolers--some kids were older than mine.  And being pushed by grandmas!  I get it with young kids, but elementary school?!! I even heard one mom refuse to let her begging child actually walk!  I know it's easier than fighting a tired child all day, but maybe adjust your expectations and schedules.  Which might be a privileged view--some people might afford just one day and can't afford two half-days but with full-priced tickets.  My righteous streak.), and so many more adult scooters than I've ever seen there before (which is probably great because it means partially-mobile are getting out more!  I envied those scooters at Epcot but wasn't quite ready to actually need one; I thought I could do it.  But I'm glad those who can't have an option).  Clearly a large percentage of tourists, like me, just can't handle the distances; I wonder if the Imagineers would have designed these parks differently if they'd known about decreasing American endurances?  It certainly affected my ability to enjoy (and spend money at, hint hint) the park.  My back became so fatigued that it went into spasm, even after a long rest at the hotel, leaving me in tears and almost unable to walk out; it took more than two days for me to work up to my earlier pace.  (Yes, I overdid it, overestimating my abilities, but damn, I wanted to eat in Norway with my kids!)  Yep, Epcot almost ruined my vacation.

Still loved Spaceship Earth and Dame Judi Dench telling us the (very Western and traditional) history of communication.  The second half of the ride, now with interactive computer activity passes the return time much better than the old way (I vaguely recall floating astronauts?).  Though doesn't seem like the creative minds at Disney  just ran out of stuff for Spaceship Earth?  Why isn't the whole ride cool instead of just the first half?

Revisiting rides is sometimes a crap-shoot.  There are three main options:  the ride is as good as you remember or better; the ride is cheesy or disappointing but the evoked nostalgia is powerful and carries you through to pleasure; or the ride is just not good.  For example, I always like It's a Small World; the nostalgia of Carousel of Progress was powerful and I had so much fun; the Great Movie Ride just isn't.

We rode two more--Imagination, with Figment, and the Nemo/Living Seas ride--before I left for my midday rest.  They were okay--Mama likes Figment the purple creative dragon and we all liked the "mine! mine! mine!" seagulls outside Nemo.  There were also our real beloved manatees in the tanks of Living Seas, which had been a real highlight for Mama and me last time.  The kids thought they were cool enough and were curious about their boat-injured tails (these are rescue manatees).

While I rested, the kids rode Soarin', tried to do a few Perry cellphone adventures in the World Showcase (these didn't work until after I got back, probably because of the soaking rain that kept coming!  Yes, Mama and the kiddos got soaked but luckily had their rain jackets.  I brought them dry socks.), checked their passports at each country, had snacks in France (and saved me a raspberry lime macaron), and got me a Doctor Who shirt in the UK.

I met them for a late lunch at Akershus, the castle in Norway, where we were photographed with Belle adn then met Snow White, Aurora, and Ariel again.  The buffet smorgasbord (I know, that's Swedish) had all manner of preserved fish that Bud and Mama liked and some interesting cheeses, including a caramelized goat cheese, that Mama and I liked.  We had delicious pasta, Norwegian meatballs, salmon, and open-faced beef sandwich, finishing the meal with our friendly waitress Bettina's favorite rice cream, which is not a cooked rice pudding but cooked rice folded into sweet whipped cream.  Delicioius.

We wandered to China to meet Mulan, which took awhile but was well worth it.  Sis spoke to her at length and then Bud did some kung fu moves for her and Sis did a cartwheel and they all posed dramatically in fighting style for numerous pictures, despite the waiting line.  She was the most interactive princess we met.  The kids were thrilled.  We continued our "China pride" moment by going tot he 360 degree movie, which astounded them, and then did the Perry game.  We did another Perry game in Norway.

What's that, you say?  It's a new to us Disney game where the kids pick up a special cellphone and follow clues inside each country until they solve the puzzle.  And several of the stops have special Easter Eggs, to borrow other media lingo.  They could make smoke come out of a chimney in Norway, uncover a lost Viking sword behind a poster, change the face of a troll, make a Chinese gong sound, and the like.  Too bad it hadn't worked earlier so that they could've done more worlds.

At some point, Bud and I rode the Maelstrom together, the Viking boat ride, which got stopped ride before the log flume!  We waited a few minutes, able to look outside, and then dropped down through the water.  And then I pretty much realized I'd overdone my back.

Without dwelling on pain and suffering here, I got home.  The kids stayed at Epcot and then went to Magic Kingdom to pick up those Sorcerer's cards.  Then they rode the boat back to the Polynesian.  Later that night, after rest, meds, and dinner, we went out to the "beach" to see the Electrical Boat Parade, or whatever they call it.  On barges, these huge frames with various jumping dolphins and dragons and such in lights glide across the water.  It's old-fashioned and cute.

Wednesday:  Still tight, I stayed back in the room while Mama and the kids headed to Animal Kingdom, where they had a great morning riding the Kali Rapids and going on safari.  I met them midday for a character lunch at Tusker House, in the Africa section.  It was the very best meal of the trip, perhaps the best vegetarian meal in Florida (though I haven't sampled widely).  While they got excited about seeing Goofy, Daisy, and Donald Duck, I was relishing the meal:  sambals (mango chutney and mixed fruit chutney), apple and endive salad, Tunisian couscous salad (with corn), Pearl couscous with sweet basil, Marrakesh couscous (with roasted vegetables), curried rice salad with golden raisins, basmati rice with almonds and cardamom, Jollaf rice (tomato-y), orzo pasta salad with olives and feta, green bean and onion salad, saffron-infused root vegetable stew, and spiced vegetable tofu!  I think I had them all. (Alas, on our day, no lentil soups or sweet potato casserole).   Bud loved the seafood stew with tamarind barbecue sauce, having three or four huge plates of it.  And we all enjoyed the cherry-apple cobbler, banana-cinnamon bread pudding, lemon bars, chocolate lave cakes, etc etc.  I wish I could've eaten there every meal.  And I hear the Animal Lodge has even more African-infused vegetarian meals.  Thanks, Mama, for organizing this meal special for me!

I remember the Bug's Life show from twelve years ago, with the pokey seat and mist and stink bug.  Bud loved it but it was all too much for Sis, and she even left before the spiders descended from the ceiling!  I headed back to the hotel while Mama took the kids to do the Nemo show and other things.  I wanted to rest  before our evening luau.

Ah, the luau.  Gommie and Pop took us to the luau back in the early 1980s.  I don't remember many details, just the amazing dancing and the fire thrower.  It's quite the production now, with leis and photographs, a romance-tinged Disney show with pop songs, Lilo and Stitch "Hawaiian Rollercoaster" anthem (I bet Mama is still singing this song!  She said it was her theme song for the trip.  I would add the "Wishes" song from the light show.), and the authentic traditional Hawaiian, Samoan, Tahitian, and Kiwi dances.  Of course, we all liked the Samoan fire dancer's electrifying performance.  We reminded Bud several times that he couldn't try twirling fire at home!  The food was secondary, though the kids devoured the rice, citrus noodles, salad, roasted vegetables, roasted pork, and roasted chicken.  Well, that is after Bud drank and entire virgin Strawberry Daiquiri and Mama and I shared a virgin Pina Colada that Sis really liked, too.  My favorite?  The pineapple rolls!

Thursday:  Hollywood Studios, here we come!  We headed straight for Star Tours, one of my all-time favorite rides, with it's simulation of flying in a Rebel shuttle.  But this time it near to ended me . . . because I didn't see the "don't ride if you have back trouble" sign in front.  It was so jerky, so bouncy, so unsettling, that even with my white brace on, I was worried about walking away from the ride afterwards.  I did, of course, but, coupled with Epcot, it was almost a vacation wrecker.  Still, I loved it when I wasn't terrified.  In fact, it made me kinda sad to think that I probably won't ever ride it again (if I have any sense.)  But I'm so glad I shared it with the kiddos, who LOVED it and rode it three more times, seeing some of the 154 different combos (funny, they saw 2 exactly the same!).  We did have fun in the shop afterwards, too, with the kids making their own blue and red Mickey-eared droids and their own double-bladed lightsabers.  I even got a little Princess Leia dress-up doll set and an Ewok hat.  We were all kids in the Star Wars shop.  and then we went out and took pictures in front of the life-sized Ewok village and riding on those Endor scooters.  Fun, fun, fun.

I managed one more ride--The Great Movie ride, which belied it's name and was pretty mediocre--before heading home to rest my tired back.  The kids and Mama continued to explore the park, playing on the Honey I Shrunk the Kids Playground, taking a cartoon class in which they drew Mr. Incredible, meeting Phineas and Ferb and Mr. Incredible and Frozone, and riding Toy Story Mania, which they really liked.

Later that evening, I met them for Fantasmic, the evening sound and light show.  We ate our (mediocre park food) dinner in the stands, actually in the Standing Room Only section, while waiting for the show to start.  The story revolves around a dream that sleeping Mickey has about fighting all the forces of Disney evil; of course, he prevails.  There are cameos from various Pocahontas characters, some princesses, etc.  The kids liked it when the water caught on fire!

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Akershus Rice Cream

1 pound short-grain white rice (not instant)

1 teaspoon salt

3 cups water

4 cups milk

2 cups heavy cream

4 tablespoons sugar

2 teaspoons vanilla extract

Strawberry sauce:

2 cups strawberry preserves

1 cup water

1 tablespoon lemon juice

Method:

1. Cook rice with water and salt for 15 minutes, covered. Add milk and cook for 30 minutes or until rice is tender and the mixture is thick. Chill rice in the refrigerator.

2. Whip cream and sugar and vanilla. Gently fold whipped cream into chilled rice. Set aside in refrigerator.

3. Place sauce ingredients in the work bowl of a blender. Mix until combined.

4. Spoon rice mixture into serving cups. Garnish with strawberry sauce.

Tusker House Moroccan style Root Vegetable Stew 

1 pound sliced carrots

1/2 pound chopped turnips

1/2 pound shredded cabbage

1/2 pound diced zucchini

1/2 pound diced eggplant

1/2 pound canned diced tomatoes

1/4 cup chick peas

10 threads of saffron

1 pound onions, carrjed (large dice)

2 tbsp fresh chopped cilantro

2 tbsp fresh chopped parsley

2 qt vegetable stock

1tsp ground black pepper

1. Bring stock to a boil in a large stock pot.

2. Add onions, saffron, and pepper.

3. Simmer 1/2 hour

4. Add turnips, carrots, cabbage " cook for 20 more minutes

5. Add zucchini, eggplant, diced tomatoes (undrained), and cook 10 more minutes

6. Add chick peas, cilantro, and parsley

7. Serve

http://www.wdwforgrownups.com/forum/disney-recipes-home

Basmati Rice with Toasted Almonds

1 lb. basmati rice

3 cups water

2 Tbsp. canola olive oil blend

1 Tbsp. Kosher salt

1/8 teas. ground black pepper

2 each cinnamon sticks

1/2 each lemon cut in wedges

1 cup toasted almonds

1 Tbsp. Green Cardamom seeds

1. Rinse Rice under cold water until water runs clear, around 20

minutes.

2. Put drained rice in rice cooker, cover with water, and add salt,

pepper, cinnamon, cardamom, oil & lemon and turn on. Stir every 10 minutes until done.

3. Remove from heat and toss into toasted almonds.

http://www.disboards.com/archive/index.php/t-1575103-p-13.html

Marrakesh Couscous, from Boma

1 cup Water

2 t. Ground Coriander, toasted

2 t. Ground Cumin, toasted

3 each Saffron Threads, toasted and chopped

To taste Salt and Pepper

1 cup Cous Cous

1 small Onion, diced chunky

1 each Carrots, diced chunky

2 each Zucchini, diced chunky

1 small Red Bell Pepper, diced chunky

1 – 8 oz. can Diced Tomatoes

2 T. Garlic, chopped fine

1 t. Ground Turmeric, toasted

1 cup Cilantro, chopped

Boil water and add coriander, cumin, salt, pepper, and saffron.

Pour over the cous cous. Cover and allow to tenderize. Set aside.

Sauté the vegetables with the rest of the spices.

Add vegetable stock and simmer until vegetables are tender.

Add the cilantro when the vegetables are done.

 http://www.magicalkingdoms.com/wdw/recipes/couscousmarra.html

Jollaf Rice

24 oz. Water

4 oz. Chicken base

4 oz. Tomato paste

2 oz. Turmeric

1 oz. Cumin

2 Bay leaves

6 oz. Chopped onion

1 oz. Thyme

1 oz. Rosemary

2 oz. each of Red & green peppers (julienned)Mix Chicken Base, tomato paste and water. Stir in Turmeric and cumin. Pour over rice and mix well. Add thyme, rosemary, chopped onions, and bay leaves. Pour into 4" hotel pan. Cover with Baker paper and foil. Cook at 325° for 30 to 45 minutes. Mix in julienne red and green peppers

http://forums.wdwmagic.com/threads/tusker-house-updated-aug-2008.54103/

Pearl Couscous with Sweet Basil

2 cups vegetable stock

5 each fresh basil leaves

8 ounces Israeli couscous (approximately 1¼ cup)

¼ cup butter blend

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

½ teaspoon salt

¼ teaspoon ground black pepper

Procedure:

1. Bring vegetable stock to boil

2. Add fresh basil and simmer

3. Add Israeli couscous and cook until liquid is absorbed

4. Season with rosemary, thyme, salt and pepper

5. Taste, adjust seasoning with salt, pepper, rosemary, or thyme

http://allears.net/din/rec_thcc.htm

Curried Rice Salad

1 pound Basmati Rice

24 ounces Water

¼ ounce Kosher Salt

2 each Cinnamon Sticks

½ ounce Curry Powder

1 ounce Olive Oil

½ each Lemon

4 seeds Cardamom

8 ounces Onions diced ¾ inch and Roasted

2 grams Ground Black Pepper

4 ounce Golden Raisins

4 ounce Curry Chermoula Vinaigrette (below)

Rinse rice under cold water until water runs clear, approximately 20 minutes. Put drained rice in rice cooker, cover with water, and add salt, cinnamon, lemon, curry powder and oil; turn on. Stir every 10 minutes until done. Remove from heat and chill. Add onions, raisins, vinaigrette and salt & pepper if needed.

Chermoula Vinaigrette

8 ounces Safflower Oil

4 ounces Lemon Juice

4 ounces Chermoula (ingredients below)

¼ ounce Curry Powder

¼ ounce Minced Garlic

½ ounce Red Curry Paste

Chermoula

1 cup Fresh Cilantro

4 clove Garlic -- peeled

2 tablespoons Vinegar

1 x Juice of 1 Lemon or Lime

1 tablespoon Paprika

1 tablespoon Ground Cumin

1/2 teaspoon Crushed Red Pepper

2 tablespoon Olive Oil (more if needed)

Salt (to taste)

Cayenne Pepper (to taste)

In food processor or blender, combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste. Adjust the consistency by adding more olive oil. The marinade should be fairly thick.

Orzo Pasta with Olives and Feta

12 ounces orzo (cooked)

1 cup fresh spinach

1 teaspoon olive canola blend

¼ cup vegetable stock

1 each tomato (¾ inch diced)

¼ teaspoon ground black pepper

1 clove minced garlic (1 clove)

1 teaspoon salt (check if needed)

2 Tablespoons lemon juice

10 each kalamata olives sliced

1 Tablespoon fresh thyme (10 sprigs)

1 1/2 ounces feta cheese crumbled

1 Tablespoon fresh basil (5 leaves)

1. Cook orzo in boiling water for 7 minutes, drain and cool quickly.

2. Heat large skillet over moderate heat.

3. Add oil, tomatoes, garlic and sauté 1 minute.

4. Add all other ingredients except olives and feta.

5. Heat through and cook like a risotto, taste do not add salt.

6. Place in pan for service and garnish with olives and feta.

http://www.disboards.com/showthread.php?t=2912560

Tamarind BBQ sauce for Seafood Stew

3 cups Chili Sauce

1/2 cup Tamarind Paste (strain out seeds and dilute in water)

1 cup water

1/2 cup Brown Sugar

1/4 cup Honey

1 cup Soy Sauce

1/2 cup Balsamic Vinegar

1 7-oz. can Chipotle Peppers

1 Poblano Pepper, seeded and chopped

1 cup white onions, chopped

1/2 cup garlic, rough chopped

2 teaspoons Cinnamon

2 Tablespoons Ground Coriander

3 Tablespoons Crushed Red Pepper

In a small bowl, soak tamarind paste in one cup of water. Let sit for 10 minutes. Using your hand, break the pulp from the seed. Place seed in cheesecloth and juice on the pot. Put all ingredients into a small pot and bring to a boil. Simmer for about 45 minutes. Mix and puree all ingredients in a blender. Cool. Mix half and half with Teriyaki Sauce (see recipe) below.

Teriyaki Sauce

1 cup Sugar

1 cup Soy Sauce, low sodium

1/2 cup water

3 Tablespoons Garlic, peeled and chopped

1 Tablespoon Ginger root, peeled and chopped

1/2 bunch Scallions, whites only

Bring all ingredients to a boil in a non-reactive pot (non-aluminum pot) and reduce to simmer until thick. Strain and keep refrigerated until ready to use.

http://allears.net/din/recipes/rec_tam.htm

Yam Casserole (we didn't get this)

4 pounds Canned yams or Sweet Potatoes

7 ounces Coco Fiesta (Coconut Milk)

6 ounces Brown Sugar

1/2 ounce Vanilla

1 teaspoon Cinnamon

1 teaspoon Nutmeg

2 ounce Toasted Coconut

4 tablespoons Corn Starch

2 cups Orange Juice

Drain the juice from the sweet potatoes. Place potatoes into a pan or casserole dish. In a bowl mix the sugar, butter, and coco fiesta. Add the orange juice, corn starch, nutmeg, cinnamon and vanilla. Pour the mixture over the potatoes Cook at 350 degree oven for about 30 minutes Top with the toasted coconut.

Lentil and Kale Stew (we didn't get this either)

from Jiko, Animal Kingdom Lodge

Serves 8

1 pound petite French lentils

2 teaspoon sea salt, divided

1/2 cup olive oil

1 bay leaf

1 cup chopped onion

2 stalks celery, washed and chopped

2 carrots, peeled and chopped

2 garlic cloves, mashed

6 ounces kale, washed and thinly sliced

5 tomatoes, peeled and chopped

3 14.5 ounce cans fat-free chicken broth

1 cup fresh parsley, chopped

1 teaspoon freshly ground black pepper

freshly grated Parmesan cheese

extra virgin olive oil

Rinse lentils and pick over for small rocks or pieces of hull. Place lentils in a soup pot and cover with water; add 1 teaspoon of the sea salt. Bring to a boil and cook for five minutes. Drain, rinse, and set aside.

In the same pot, heat the olive oil with the bay leaf, onions, celery, carrots, and garlic. Stir in kale; simmer five minutes. Add tomatoes. Add cooked lentils, chicken stock, and remaining sea salt. Bring to a boil; lower the heat and simmer, partially covered, for 15 minutes.

Add parsley and black pepper. Season to taste. Top with grated Parmesan cheese and olive oil, if desired.

Cook's Note: if you can't find kale, use chard or spinach. The tiny French green lentils, available at specialty stores and in bulk at many natural food stores, have a more delicate flavor than brown lentils, and keep their shape and color. This soup tastes better a day after it’s made.

Banana-Cinnamon Bread Pudding with Vanilla Sauce

14 ounces Cinnamon Bread

12 ounces Milk

8 ounces Liquid Eggs

4 ounces Brown Sugar

4 ounces White Sugar

10 each Ripe Bananas

1 tablespoon Cinnamon

1 tablespoon Vanilla

¼ teaspoon Nutmeg

4 ounces Raisins

4 ounces Pecans

2 ounces Butter Blend

3 ounces Sanding Sugar

Dice cinnamon bread into 1 inch squares and place into a 12 inch round pan.

In a large bowl, mix the other ingredients except for the bananas, sanding sugar and butter. Mash up 6 bananas and add them to the egg mixture. Slice up the remaining bananas and add them to the panned cinnamon bread. Pour the egg mixture over the bread/sliced bananas and let stand for about 20 to 30 minutes. Bake at 325 degrees for about 25 minutes. Brush the top with the butter blend and dust with the sanding sugar.

Serve warm with vanilla sauce. (recipe follows)

Vanilla Sauce

4 ½ teaspoon Butter Blend

4 ½ teaspoon Flour

¾ cup Sugar

1/8 teaspoon Salt

1 ¼ cup Milk

1 cup Whipping Cream

1 each Egg, Beaten

½ tablespoon Vanilla Paste

On medium heat melt butter in a small sauce pan, add flour and cook for about 5 minutes stirring continuously. In a small mixing bowl mix together the remaining ingredients. Add this to the flour and butter stirring with a whisk until the mixture thickens (about 5 to 8 minutes.) Serve warm or chilled.

Kona Café Sweet Bread (I think this is the recipe)

Yield: 4 10 oz loaves

4 ¾ c.……………. AP Flour

Pinch.……………. Salt

¼ c…..……………Sugar

2 Tsp……………..Active Dry Yeast

3 Ea………………Eggs – Room Temp

¼ c….……………Pineapple Juice Concentrate

4 Tbsp……………Margarine - Softened

¾ c………….……Warm Water

1) Combine warm water, pineapple juice concentrate, margarine and eggs. Mix with the paddle attachment.

2) Combine dry ingredients, flour, sugar, salt, and yeast. Add to liquid ingredients and mix with dough hook.

3) Mix until dough pulls away from sides of bowl.

4) Place dough in a large bowl and let rise until doubled in size, about 2-3 hours.

5) Turn dough out onto a floured surface.

6) Divide the dough into 4 10oz portions and form into balls, cut an X about ½” deep into the top of each ball.

7) Cover and let rise for 45 minutes in the warmest part of you’re kitchen.

8) Bake at 325F for 15 minutes or until golden brown. Serve with the Macadamia Honey Butter.

Macadamia Honey Butter

YIELD: ½ lb.

1 stick Salted Butter

1 stick Salted Margarine

2 tablespoons Honey

4 each Macadamia Nuts

1. Preheat oven to 350°f.

2. Chop macadamia nuts in a food processor until they are chopped into small pieces.

3. Place the chopped nuts on a cookie sheet and bake for 6 minutes or until they are nicely toasted. Removed the nuts from the cookie sheet and allow them to cool.

4. Place butter & margarine in mixer and mix until whipped. Add chopped macadamia nuts and honey and mix until fully incorporated.

5. Place in a container and serve softened.

**all uncredited recipes are from Disboards.com (index at http://www.disboards.com/showthread.php?t=2912560)

Today

Sending Love

I send my love and deepest sympathies to Lambeth and his family on the loss of his daughter-in-law today.   Her vibrant spirit will be missed.

Good Morning, Snow Day

The Wonderful World of Our Disney Vacation, Part 3: More Magic Kingdom

Monday:  The morning started, as practically every morning did, with breakfast brought in by Mama, who often woke up with (was awakened by?) Bud.  We had Kona coffee (too strong for me, unless iced and sugared) and Tonga Toast, which is like Bananas Foster in stuffed French toast form.  Sis and Bud had waffles, eggs, sausage, bacon, or the like.  Some mornings we had pastries--sticky cinnamon buns, macadamia sweet rolls, cherry danishes.  A great way to start the day.  Right after our scheduled wake-up call from Stitch and Mickey ("Get Moving!" Stitch screeches.)

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

Batter Ingredients:
4 large eggs
1 1/3 cup whole milk
1/4 teaspoon cinnamon
1 tablespoon granulated sugar

Tonga Toast Ingredients:
1 quart canola oil, for frying
1 loaf sourdough bread (uncut, 12 inches long)
2 large bananas, peeled

Instructions:
For cinnamon-sugar:
1. Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.

For batter:
1. Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For Tonga toast:
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.

from Disney Food Blog

The recipe from Chef Thompson
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.

Or was it:

Ohana Vegan Noodle Bowl

Yield: 4-6 servings

Ingredients:

Miso Broth:

¼ cup red Miso paste

1 ¼ cups mirin

¾ cup sake

2 cups vegetable broth

2 bay leaves

4 black peppercorns

Stir-fry Vegetables:

1 zucchini

1 yellow squash

3 peeled carrots

1 bunch asparagus

1 medium sized red onion

1 red bell pepper

1 yellow bell pepper

¼ cup canola oil

1 tablespoon kosher salt

1 teaspoon black pepper

Asian Barbecue Tofu:

¼ pound extra firm tofu

¼ cup Hoisin sauce

¼ cup ketchup

1 tablespoon brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Asian garlic chili sauce

1 clove garlic, minced

1 cup corn starch

1 cup canola oil

For Service:

1 ½ pounds Udon noodles

¼ pound BBQ tofu (above)

Vegetable mix for stir-fry (above)

1 pint Miso broth (above)

½ bunch cilantro “a.k.a.” coriander leaves

1 cup Asian garlic chili sauce

Directions:

Miso Broth:

1. In a saucepan, combine vegetable broth, bay leaves, peppercorns, sake, and mirin.

2. Bring contents to a boil and reduce to a simmer for 20 minutes.

3. Remove bay leaves and peppercorns and add Miso paste. Wisk until a homogenous solution is created.

Stir-fry Vegetables:

1. Cut zucchini, yellow squash, red onion and peppers into a 1-inch dice.

2. Use a channel knife to create 4 grooves in the carrots and slice them into ¼ inch slices.

3. Cut asparagus into 1-inch segments, and mix all vegetables in a bowl and set aside.

Asian Barbecue Tofu:

1. Cut tofu into 1-inch cubes.

2. In a saucepan combine Hoisin, ketchup, brown sugar, apple cider vinegar, chili garlic sauce, and garlic.

3. Bring mixture to a boil stirring occasionally. Once it begins to boil, remove from heat and let cool.

4. Coat tofu with barbecue mixture and set aside for 2 hours.

5. Coat Marinated tofu in cornstarch and pan fry in canola oil. Set aside for plate assembly.

For Service:

1. Cook Udon noodles in boiling water until fully cooked strain and separate into bowls while noodles are still hot.

2. Wok-fry vegetables in canola oil and season with salt and pepper. Now place vegetables on top of the noodles.

3. Garnish the bowls with the BBQ tofu.

4. Serve with Miso broth garnished with cilantro leaves, and Asian garlic chili sauce

Note : Do not use the tough bottoms of the asparagus in the stir-fry

.

http://www.tikimanpages.com/tiki/dining-quick/136-polynesian-recipies

The Wonderful World of Our Disney Vacation, Part 2: Not Disney World

Sunday:  We actually spent our first full day in Florida "off-World," at The Wizarding World of Harry Potter in Universal Studios.  It was funny how shy we were to admit this to Cast Members (there are no "staff" at Disney, for the uninitiated), who teased us, laughing all the while.  But we got a cab and were off, with rain threatening all the while.

Hogwarts

It was quite a walk to Hogsmeade, anticipation hurrying our steps.  We could see Hogwarts castle in the distance and it was glorious!  The overcast day made for dark pictures but also for authentic atmosphere.  Scotland, I imagine, would never have bright, tropical Florida skies, so clouds were perfect.  We loved it.  The village was just like the movie, with so many great little details from a shaking Quidditch kit in one store window to a screaming Howler in another, sparring Wizard chess pieces here and a ghostwriting quill there.  We got in line at Ollivander's first, knowing that the lines could be incredibly long later, and slow, with only 20 or so admitted at a time.  While we waited, we slurped on Butterbeer, frozen and not.  It was delicious, just like a not-so-sweet cream soda with a frothy, creamy top.  There were butter notes, but not so much butterscotch.  The frozen version was sweeter and creamier than the liquid one, and my favorite.  Mmmmmm.  The Ollivander's show was just like the movie, and relatively short.  As we weren't the ones picked to be the volunteer, I would've been disappointed if I'd waited too long--this occurred to me several times at WDW:  while our waits were either non-existent or minimal (I think Mama waited only once for 40 minutes to ride Barnstormer or Kali Rapids, I never waited much longer than 15-20), I realized I wouldn't have thought any ride or show would be worth an hour plus wait, even the best ones; chalk it up to old age or experience.

We then went to "THE" HP ride in the castle--and didn't ride it.  We only walked through the viewing line because Sis and Bud were too short and Mama and I too concerned about our backs to venture it.  Still, it was great.  I loved the recreations of the portrait-lined staircase, the Defense Against the Dark Arts classroom, Dumbledore's office (but where was Fawkes?), and the Gryffindor Common Room.  Really perfect.  I can only imagine what the actual studio tour in England is like?!  I can't even put it all in words.  But if you've seen the movie, you get the idea--now just imagine walking through it, but a bit darker.

We ate lunch early, for breakfast practically (we did this a few times, during the vacation, to avoid lines), at the Three Broomsticks, which was, again, perfect.  We had Cornish pasties, fish and chips, Shepherd's Pie, turkey leg, Pumpkin Fizz (Pumpkin Juice, from the books, but bubbly--a lot like spiced apple cider, with a pumpkin twist, but not spicy), and chocolate trifle.  While we sat next to the giant hearth, we saw shadows of owls overhead and a shadow of Dobby the House Elf at a guest room door, wonderful details.  There was also a talking boar's head in the tavern and names carved into the mantle.

Inside the Three Broomsticks

We shopped at the post for wands, postcards, pins, even a Gryffindor sweater; at Honeyduke's, for chocolate frogs, Every Flavored Beans, and wine gummies, which were new to us with their Claret, Champagne, Burgundy, Sherry, and Port flavors and quite delicious (Lambeth, are these a British treat?); at Zonko's, for a purple Pygmy Puff.  We sat in the Owlery, complete with owls in the rafters, and a wonderful Hedwig puppet that came home with us.

Outside the Owlery

A blurry picture inside the Owlery

I can only imagine what it would have been like if Disney had consented to give Rowling the final say-so and she'd let them have the HP park.  But Universal did a wonderful job (even if their staff were nowhere near as courteous or helpful or even cheerful as Cast Members.)

Love the Hogsmeade Snow-Student

After soaking in everything Harry Potter for hours, we left before the rains came, though I love and good thunderstorm and welcomed the deluge . . . which never really came.  I rested at the hotel while Mama took the kiddos to Magic Kingdom again.  They rode Barnstormers, the tea cups (making mama quite nauseous), Stitch, the People Mover (for a rest!  at the kids' request!!), Buzz Lightyear, etc.  I met them at Columbia Harbour House for dinner (Bud began his trend of eating (expensive) adult foods, one of the reasons we hadn't gotten the dining plan, devouring a lobster roll).

Haunted Mansion was Sis's least-favorite rides, especially with its pitch-black beginning (any ride with pitch blackness was at the bottom of her list).  We went on to It's Small World, which is just how it has always been which is wonderful.  I sang the song all the way through.  And teared up more than once, of course.  That's a side effect of the Disney Trance on me, teary emotionalism.

It happened again when we watched the Celebrations Light Show and Fireworks from inside the park, this time perfectly centered!  The light show made more sense close-up, with wonderful visuals superimposed on the castle.  The voiceover even managed to get all the special Disney words in one sentence, something about "believing in the magic of your dreams!"  They only needed to squeeze in "wish" somehow.  But who can complain about an Anjelica Huston voiceover?

After a Dole Whip, we were off to bed.

The Wonderful World of Our Disney Vacation, Part I: Arrival

Saturday:  Vacation actually started Friday night, when we headed to Hartford to sleep in a hotel near the airport and park our car there for the duration.  Before that, we had a delicious dinner at our new favorite place, Tibetan Kitchen, in Middletown.  We were up before 4 a.m. on Saturday to catch the shuttle to the airport and make our 7:30 a.m. flight.  Bud was immediately entranced by the large Lego model of the Mark Twain House at the top of the escalators to security and asked Mama to take pictures so he could sketch it later.  He did that repeatedly during our trip, without much time to sketch.  Most of the trip was uneventful, thankfully.  My back survived it on muscle relaxers; my congested ears, thanks to Mucinex and the miracle of EarPlanes plugs that reduced the pressure (I swear by these now and will always fly with them--I've always had ear adjustment issues on airplanes.  Now no more!).

And then we were in the wonderful world of Disney!  Even before you're officially on World, you can tell you're near.  Our first stop was the Disney EarPort in the airport to trade pins, a main activity during our trip.  Mama had pre-bought dozens of pins for the kids to trade with Cast Members (some of whom are issued pins and must trade with you) and they were ready to get started.  I wasn't involved in trading and can't say what their first trades were, but they were happy to be started.  We were soon in line-- with the standard "move forward filling in all available spaces"--and on the bus to the Polynesian, watching the introductory Disney video.  I forget how easy it is to fall into the WDW trance:  you don't have to think, just follow and fill in all the available spaces, resulting in a guaranteed "magical," delightful, easy-to-digest good time, complete with theme song and appropriate souvenir.  All you need is cash; the more, the more magical.  Still, and this is part of the trance, it is hard to be cynical while you're in it and so, for a week, I left behind most of my analytical faculties and just went with the Disney flow and had a great time.  (I did have moments--not once in our 8 days did a family of color--besides us, I suppose, but do we really count?--get on a bus or monorail we were on to or from the resorts.  Disney embraces diversity, but it is definitely divided by class and cost.)

We were greeted at the Polynesian with leis and Alohas and quickly shown to our room, located near the ceremonial house, in Aoetaroa, which we never learned how to pronounce.  It was the best possible location, close to transportation and food, which we immediately sought out.  We ate and immediately headed to Magic Kingdom, really the only place to start.

And of course, being me, I teared up just arriving at the train station!  It had been such a long journey, a distant dream to travel, to fly, to take the kids anywhere, much less Disney World.  And here we were.  I had been to Disney World three times before--around age 12 or so, with my folks; age 21 with some college friends; age 30 with Mama (she had been twice before, with her family, at ages 6 and 15ish); and now, at 42 with our own kids--by far, this would be the most magical trip.

How can you describe Magic Kingdom to kids who've never been there?  Unlike my first visit, they were nonplussed by the monorail, being used to subways and trains.  But they were immediately awed by Main Street, so much that we didn't get too far down it!  We got hats--it was very sunny and hot at 89F--and the promised stuffed critters Stitch and Thumper, part of a bribe so that they would leave their own beloved stuffies at home with babysitter M.  They also picked up the new game of Sorcerer's cards that lead you through the park on hunts and battles.  And at every PhotoPass photographer, we stopped for a group picture which was added to our pre-purchased plan that came with free stock photos, free character dining photos, and all the pics of us that we could possibly want, including Magic Shots, whereby the kids struck some funny pose and an image of Tinkerbell or Stitch would be added later.

By the time we wandered to the castle and up to NEW Fantasyland, it was too hot at 89F (mind you, this was almost 65 degrees more than we'd awakened to) and too crowded for us tired Yankees.  We rode the carousel, always my favorite ride, and called it a day, heading back to our resort for the rest of the evening.

I don't remember if this is when we ordered our first Dole Whip, a cult among many WDW admirers.  I don't recall having it before, but Mama did.  It's pineapple-y soft serve non-dairy dessert.  And Mama was a master at making a beautiful swirl--and fitting as much in as possible--in a cup.  Bud loved it and ate one everyday; Sis preferred the vanilla flavored one.  I liked the Dole Whip Float in Adventureland, which was Dole Whip in pineapple juice.  Mmmmm!  This would become another one of our themes (with Bud's sketches, PhotoPass pictures, Sorcerer's cards, Stitch, Thumper, pins, and more.)

But it wasn't the end of our first day, because at 8 p.m. we ventured to the nearby "beach" to watch the fireworks over Magic Kingdom.  First there was a light show on the castle which didn't make much sense to us until we saw it from the park later in the week, and then came the fireworks.  They were off-center from our point of view, which amused us, but were spectacular!  Very bright, almost metallic at times.  It was a great way to end the day.

Except the very end was even more magical:  a small bunny--a real, brown bunny--crossed our path as we walked back to our room.  Sis couldn't have been more thrilled.  Perfect end.

-=-=-=-=
*This is a copycat recipe as the original is almost completely dairy-free, except for some thickeners, and is made from a mix.  But people say it's similar.

Dole Whip

2 cans (20 oz. each) DOLE Crushed Pineapple

2 tablespoons lemon juice

2 tablespoons lime juice

1/3 cup sugar

1-1/2 cups heavy whipping cream, whipped

Drain pineapple; reserve 2 tablespoons juice. Set aside.

Blend the pineapple, lemon and lime juice, sugar and reserved pineapple juice until it is smooth.

Freeze about 1-2 hours.

Stir the pineapple slush into the whipped cream and freeze. Serve when completely frozen.

Just in Time

Our snowdrops have arrived just in time for more snow, 3-6".  But the brunt of it is heading to DC....where Gommie is on vacation with Granny Q!  Good luck, y'all!

Can We Go Back on Vacation?

Well, things have gone downhill since we got home.  I have a stomach bug and Sis has a fever and is home from school.  It hasn't been quite what we imagined our return to be.  Even with all the hand-sanitizer, I guess we picked up the epizootus in the airport somehow.

On the bright side, the cats are back from "kitty camp" and our lost luggage was returned the first night (Delta misplaced half the baggage of three families on our flight, which seems odd for a direct flight!).  And we have great memories of a wonderful vacation.

But I'll have to wait to tell you until I feel somewhat better.

I'm Back!

And I'll tell you all about it . . . .