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)
