Disneyworld Epcot Lesson Learned Number One - Follow the Crowd

Is there anything worse than being sick on vacation? Forget the question, I was in Disneyworld, so if I had to be sick, at least I enjoyed myself.

:)

I consider myself someone who knows the Disneyland parks really well, but Disneyworld, now that is a whole other animal, and factor in Disney's Animal Kingdom...quite literally a whole new animal!

But first, let me reiterate, that I really consider myself someone who knows the Disneyland parks well...but I knew nothing about Disneyword. Nothing. I did have a friend who just went to Disneyworld so I got a few quick tips, which was helpful, but aside from that, I never really had a Disneyworld connection. Much of my opinion and thoughts about Disneyworld were formed based on my own assumptions, and the quickest way to learn is from mistakes, so let's get right to it. Let's get the mistake I made on the table, and then I'll give you my road map to the Magic Kingdom. I don't make mistakes often, much less, admit them...so it's a banner day.

Aly and I stayed with  my best friend in a timeshare with her husband and two grandchildren. It was really an ideal location, and the ideal situation. Aly and I had our own room, our own bathroom, TV, access to inside laundry, a full kitchen, dining room, living room and quite honestly, completely our own schedule and "to do" list. The Disneyworld campus has four parks and I knew which one was going to be the first we'd explore...Epcot. I had not one doubt.

Aly and I were first in line for the hotel bus to the park. It was a beautiful ride...blah blah blah, but let's get to the heart of it. The entire ride, Aly and I spoke of how remarkable it is to know nothing. To have every step be the first time. We will filled with anticipation.

Okay...if you've ever been to Epcot stop giggling now. I'm no longer speaking to you because you didn't share with me what I'm about to share with anyone who cares to read this blog.

;)

So there we are. Going through the ticket line wearing our "first visit" buttons, big smiles, tickets in hand. First, our finger print is associated with our tickets (I was in Disneyland this time last year, that was new) and we're through the gates. We have our map. I told Aly that I wanted to see the "lands" first because it would be completely unfamiliar. I had dreamed about the Epcot "lands" for years. Imagined everything.

It's official. We're in the park and we head to the left to the lands aka the World Showcase. And it's like the parting of the red sea, because everyone else...well they are going the other way, to Future World. Silly fools. Don't they know Future World is really Disneyland's Tomorrowland? Armatures. Complete, total armatures.

And we walk, and walk, and walk...and no one, no one is behind us. Ummmm...yes, NO ONE is behind us. Anyone see a problem here? Anyone?

I should also add, that if you are going to Disneyworld for the first time and you've been to Disneyland, make sure you read my blog, recommend my blog, share my blog, memorize my blog or call, email, whatever.

And we're still walking.

Finally, we are there! Mexico. Ahh Mexico. The park opened at 9:00 am, and it's now 9:30. Ummm, everything in Mexico is closed. That's alright, it's okay, Mexico looks "tiny" anyway.

Off to Norway!

Norway...yahoo. I'm finally reading the map guide now.

We go back back back - way back - into a corner for the ride Malestrom, which has a FP logo by the name so we're on track. It's only 9:30, and no one is behind us. No one is around us. Hey, is the park "really" open?

Stupid question?

Ahhhh...not as stupid as you'd assume. That is actually a very valid question. So here it is, mistake number one.

The "lands", the World Show Case, doesn't "open" until 11 am, even though the park opens at 9 am. What does that mean? Well it means the attractions, the shops, the food, the drinks...all of it is closed until 11 am, but you "can" walk around and scope the place out.

Lesson learned - if the crowd goes one way, don't assume they are all stupid, especially if you've never been there before. The crowd knows what they are doing, most of them probably have been in the Magic Kingdom at least one day more than I had been at that point.

;)
Well at least it's only 9:45. OMG, 9:45 am, in Disneyland this would be a certifiable disaster...but this isn't Disneyland, it's Disneyworld, and it's Epcot...all bets are off.

Thankfully Aly and I still had plenty of time. Here's how the rest of the day mapped out. One thing about being a Disneyland pro, I didn't get that self proclaimed title for nothing, I'm a fast learner and I learned fast, and the secret to learning fast is the code FP, which stands for Fast Pass.

Lesson number two - FP stands for Fast Pass, in other words, the most popular attractions (respectively - sometimes Disney gets it wrong) but let's assume, they are right. When you enter a new park for the first time, study the map for a moment and head to the area to the park with the most FP codes first. If you enter the park early, you should be able to knock out some of the biggest rides relatively fast, and if the lines are already out of control, you can Fast Pass them.

What is a Fast Pass you may ask? It's only the most amazing idea a theme park has ever deployed and it's FREE...yes, free.

And the best part? Well it still seems to be a well kept secret somehow. First of all, Fast Passes are valuable for anyone as long as you have your ticket stub. You insert your ticket stub into a machine, and the machine spits out a ticket telling you a one hour window where you'll be able to return to the line for the ride and ride at a greatly reduced wait time. Which is usually under 20 minutes.

Use the ability to get a Fast Pass wisely. The good news is that you can have more than one Fast Passes per ticket at a time, but you have to watch the time stamp of when you can insert your ticket for another pass.

Assume you'll be able to maneuver 2 or 3 in a day about 3 hours apart from each other.

What if you want more? Well we're jumping ahead here, but if you really want more...see a Disney Vacation (Timeshare) rep. If you agree to listen to the presentation, they will give you a 72 hour fast pass pass worth 3 additional fast passes per pass and that is lesson number three.

Coming soon - Four Parks - Six Days - Aaaaccchhhhooooooo Summer Cold

Disney Magic - It's a small world filled with Etouffee AND Gorillas

Home sweet home. After ten days of eating (not so much drinking...after all, I was on a road trip to Disneyworld) my scale welcomed me...heavier than the lowest weight I had seen on the scale. Ut oh...that's okay, my lifestyle change (of 5.5 years - 150 lbs respectively) continues on...at this very moment. I "almost" said tomorrow, but I've learned on my journey, that it's never really about waiting until tomorrow, it's just immediately reflecting and continuing on.

With that said, I did experience some exceptionally amazing food, and over the next few posts, I'll share everything I can remember, including recipes.

True confession - I'm a Disney N U T. I feel as if I know the Disneyland Park and California Adventure (note I'm calling it California Adventure because I have a dear friend who hates it when I call it Disneyland California) but...I still call it Disneyland California when she isn't within an earshot. Because she might read the blog, I have to behave though.

So, a true Disney nut, that is me. I'm sure if you looked up the word Disney N U T in the dictionary (provided you can find it) there will be a picture of me with my children.

Disney nut that I am, I feel I can give anyone tips on Disneyland. Where to go, what to eat, what to do first...with that said, here is my number one Disneyland tip.

Do you know that you can get into Disneyland free?

FREE! Yes free, and you don't have to watch or listen to a timeshare lecture. But there is a catch. It's a 60 minute park entry, so you have to be careful with your time. It's called a "shopping pass" and if you leave your drivers license and your credit card info at the front gate, you can enter the park to "shop", if you're gone more than 60 minutes you'll be charged for entry into the park.

I have used this to expose my friends to Disneyland when they are not sure they are ready as an adult to do the Disney thing. Warning, the last person who I exposed the shopping pass to loved the park so much, she not only went back in (without me - hey...how fair is that) she invited me on her Disneyworld vacation...and shhhh, here's another secret, she had such a great time, she's planning another trip...without her grandchildren so her and her husband can really enjoy themselves.

Awe...it's official, I've turned her into a Disney nut.

Regarding the photo..."yes...I AM wearing a sweatshirt, in Orlando Florida, in July". I was freezing. In fact, I caught a summer cold and I was sick the first 9 days of my 10 day vacation...okay, that's an exaggeration, I was sick five of the six days I entered the park.

Awe...

But thankfully (back to the sweatshirt) one of the stops we made before hitting the park was a Harley dealership in Gainsville Florida. Huh? Yea...my boyfriend (who house sat for me) is as into Harley as I am into Disney, so we made a few stops at dealerships along the way so I could get him a couple little things he'd actually wear. Fortunately, I found this lovely sweatshirt on sale (he'll appreciate that) and I wore it so often I finally felt compelled to tell him because I was worried it wasn't going to appear "new".

:)

An unexpected treat of the trip was finding out just how small the world is. On the way, we stopped at Darwell's Cafe, 127 East First Street, Long Beach, Mississippi 39560. Darwell's Cafe was featured on the Foodnetwork show, Diners, Drive-Ins & Dives. How cool is it that I found a clip? Got to love YouTube! http://www.youtube.com/watch?v=FzGryWsCVLg

My daughter, 15, got the Etouffee. She love love loved it. I had one of the best burgers I've ever had. It was amazing, and after waiting quite a while before having a burger again, I'm so glad I did in his restaurant.

Just as you can see from the photo, Darwell is charismatic and engaging and loves what he does. It's a joy not just eating at Darwell's, but being able to speak with him really makes the experience.

Back quickly to "the small world"...while speaking with Darwell, I mentioned there was a restaurant also featured on DD&D from my home town, Pacifica (a couple of miles from San Francisco). Turns out, Darwell was familiar with the restaurant, Gorilla BBQ, and in fact, he has met Gorilla personally.

More about Gorilla BBQ: http://www.foodnetwork.com/diners-drive-ins-and-dives/smokin-bbq/index.html, http://www.gorillabbq.com/

It really is a small world.

Need a spicy end to your weekend...Louisiana Bloody Mary!

I'm back! Did y'all miss me? I should warn y'all that I do tend to pop up, blog a bit, then fiddle off and focus on something else, and then come back. Nasty habit. It seems to be my online life. I seem to go through spurts of Facebook attentiveness, followed by internal group Facebook attentiveness, followed by attentiveness to my personal email, followed by attentiveness to the blog, followed by attentiveness to my bedroom closet and sock drawer...  ;)


Not all in the same day...

Obviously.

I have not forgotten about the cookie challenge I gave to myself just over a month ago. My official cookie taster is on a little mini vacation so that will pick up again when she comes home. My other cookie taster seems to like Snickers Bars a lot...so I'm working up something along that line. That might take a bit. A long bit.

A very long bit.

I just returned from Shreveport Louisiana and I was so excited about the trip. I was really looking forward to being inspired by the food and the different tastes (different to me that is, I moved to Texas after spending my entire life in San Francisco less than three years ago). I had big plans, for food...I researched and researched and researched...really thought about what I'd do if this or that was on a menu...and then I went to the Dr. last week and he said those words that every bariatric patient loves to hear. "Liquids for seven days."

"Excuse me?"

"Full liquids for seven days."

Ummm, and it was Tuesday. Heavy sigh.

Okay then, plan "b". Protein drinks in an ice chest...yeah me! Yahoo.

It wasn't that bad.

No really, well I'm only on day five, but it could have been worse.

So off my boyfriend and I go to Louisiana early Saturday morning. He'll tell you I was running "late", but ignore him. We were on the road by 9:00 am. I drank my first protein drink of the day in a Loves gas station parking lot just past Canton by 10 am, so we made good time, despite me feeling the need to put on "my face" prior to a three hour ride on a black cherry Harley (named Cheri)...with blue...nah, I'll save that story for later.

Because we arrived in Shreveport several HOURS before we could check into the hotel (see I didn't make us "late"), we ate lunch at a Harley dealership in Bossier City. Eh...well he ate lunch. I envied his hot dog (I love hot dogs) and I drank a protein shake. Little piece of trivia, in case you've never had a bbq hot dog/hamburger in a Harley dealership parking lot. They serve beer. Now, square that I am, this totally shocked me. I was told it was common and that was that. Neither of us had beer...too hot, plus the bubbles make my stomach full. I was very thankful he ate the hot dog before the hamburger, because as I mentioned I was on my fourth day of liquids only and I love hot dogs. I then was tortured by a six-year-old eating a hot dog as slowly as she possibly could. I believe she even got in trouble for playing with it. I knew I had been on liquids far too long when my only thought was offering to help her eat her hot dog when no one was looking.

I survived hot dog gate without a bite and we drove a few miles to the hotel. Which was really quite lovely. So to recap, I've been up since 7 am drawing a perfect face on my face, spent just over three solid hours of riding on the back of a motorcycle (we stopped every 60 to 90 miles so the ride itself wasn't bad), and it was H O T. Did I mention it was hot? And I was wearing a helmet (because Louisiana has a helmet law). I think my brains are still cooking even though I've since taken off the helmet. So the first thing I want to do when we get there was nothing. I was tired and a whole host of other things related to being mandated on liquids for four days.

By the time 5 pm rolled around, the band (Creeper) was there checking into their rooms and the hotel bar had just opened, so I went down for a cocktail with two of my favorite people, Mina and Carrie.

I should offer in advance that I've returned my second camera in a few weeks, so there are no photos of us having cocktails, but we had so much fun!

Mina and Carrie ordered Bloody Marys (and I ordered a Manhattan). I tried to keep my face grimicing down to a minimum because the idea of vodka and tomato juice just never "struck" me as something I'd be interested in.

I did watch the bartender, because I am currious at this point. I don't think I've ever been in a room, much less inches from someone who was drinking a Bloody Mary. The bartender did not use what I would have considered a traditional glass, it was more of a round, tall margarita glass with a stem, something that could hold eight plus ounces. She used a lime to prep the rim of the glass for salt and poured ice into the glass. As she was mixing the drink she asked if they wanted Worchestershire sauce and both practically jumped off their bar chairs and onto the bar with excitement as they both said "Yes!"

Then they told me that Worchestershire isn't used in a Texas Bloody Mary...okay, so now I'm really currious so I HAD to ask for a sip...okay I had a few (thanks Mina). Technically it was a liquid vegetable and I really, really really had been lacking in the vegetable department for the past few days.

;)

Mina and Carrie also spoke of their use of celery salt, so I had to throw that in as well.

In honor of Mina and Carrie, I had to post my conception of the Louisiana Bloody Mary.

Louisiana Bloody Mary


Makes 2

Ingredients

3 oz quality vodka

6 oz tomato juice

The juice from two fresh lemons

1 tsp Worcestershire sauce

Dash freshly ground black pepper

Dash freshly ground white pepper

Dash kosher salt

1 tsp dijon mustard

1/2 tsp celery salt

Tabasco sauce to taste

Louisiana hot sauce to taste (optional...makes it spicy)

1 lime wedge (to adhere salt mixture to rim of glass - lemon works too)

1 tbsp horseradish (optional...makes it spicy)


And for an extra special kick of flavor, 1 tbsp A-1 Steak sauce (my kids fav, so it's always in my pantry...works rather nicely. Hey...I have to sample what I blog about!)

Celery stalk for garnish

Kosher Salt and Celery Salt mixed for rim of glass. 3/4 Kosher salt to 1/4 celery salt.

Prep glass with lime wedge and salt mixture. Add ice to brim. In a pichter mix ingredients and serve in glass. Garnish with celery stalk.

Want more variations?

Ref: http://en.wikipedia.org/wiki/Bloody_Mary_(cocktail)

My Favorite Restaurant in the World is in Atlanta, Georgia and it's called...

Confession...

In 2007, just as I was "thinking" about starting my weight loss journey, I traveled to Atlanta, Georgia on business. When I arrived, I was informed that I was going to be a dinner guest at a restaurant named "10 Degrees South."

I nodded...and didn't think that much of the name. Not that I didn't like the name, I didn't think about what type of food it would be and then my host volunteered. "You'll love it, it's South African Food."

I think at that moment you could have heard a pin drop.

I was...am...one of the most finicky eaters in the world. I'm getting a little better in my old age, I mean I'll no longer cry if someone accidentally puts mayo on my burger, but I still want nothing on a deli sandwich except mustard...and meat...and cheese. Mustard first though, that's the most important ingredient. Same with hot dogs. No mustard, I'm not eating it.

(And I love hot dogs.)

My boyfriend is on a Harley two week road trip that will take him from Dallas to Laconia, New Hampshire and back in 14 days (respectively). Tonight I got a phone call from Georgia and I immediately remembered that eating at 10 Degrees South, was literally the most magical food experience I've ever had in my entire life.

I remember they'd pair beef with cherry sauce, and lamb with apricot...I love love love meat, so I fell in love with the restaurant. Sadly, I've only been there once, but...I found out they sell one of their sauces, so I intend to buy it, and I'll try to replicate one of their dishes...(wish me luck).

I haven't forgotten about the cookie challenge. More recipes and the photos of the Peanut Butter Bon Bons are coming.

Really, I promise.

:)

Ref: http://www.10degreessouth.com/index.aspx

Party Like a Rock Star with Pulled Pork Nachos

About a month ago, I challenged myself to come up with a menu for my boyfriends birthday based on Creeper's heavy metal album, "Welcome to Room Number 9".

The good news is that I finally purchased a new camera. The bad news is that the food was such a hit, it went fast, so I wasn't able to get photos prior to serving...lol.

:)

Menu

Timmy - BBQ Pulled Pork Nachos * The Magic - Deep Dish Antipasto Pizza

Push It - Mini Cheese Cakes

Pulled Pork Nachos

Ingredients:

1 bottle Merlot

1 Pork Tenderloin

1/2 cup BBQ sauce
Tortilla chips
2 cups shredded Mexican style cheddar and jack cheese

2 oz Chipotle Mayonnaise

3 Tbsp Sour Cream
2 tsp Sweet Relish

1 can Green Chilies

The night before.

Sear tenderloin in fly pan along sides to brown. Placed seared tenderloin in a crock pot and fully cover with a bottle of Merlot wine. Place on warm and let set until ready to serve.

The next day.

Just prior to serving, remove tenderloin from crock pot and using two forks "pull" pork meat so it has a shredded texture. Place in sauce pan on low heat with BBQ sauce. Set aside.

Preheat over to 500 degrees. Layer a deep dish aluminum pan with a single layer of tortilla chips. Cover with shredded cheese. Top with another layer of chips, and repeat at least 3 layers. Set some of cheese aside to cover once pork is added. Place chips and cheese in oven for a few minutes, only long enough to melt cheese. Remove from oven and cover chips and cheese with pulled pork tenderloin and place back in oven until the cheese has melted. Add chipotle mayonnaise and sour cream to a zip lock bag. Snip end with scissors and draw mixture in a thin line on top. Top with green chilies and sweet relish.

Having a fabulous Sous Chef always helps. Thanks Sparkie.

Deep Dish Antipasto Pizza

This is a recipe

http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=9576

Mini Cheese Cakes

Ingredients:

3 8 oz packages cream cheese

1 cup sugar

5 eggs

1/2 tsp vanilla

Topping

1/4 cup sugar

1 cup sour cream

1/2 tsp vanilla

Mix until smooth. Line a cupcake pan with metal cup cake tins. Bake at 300 degrees for 30 minutes. Do not brown. Once complete, mixed 1/4 cup sugar, 1 cup sour cream and 1/2 tsp vanilla. Dab 1 tbsp of sour cream mixture on each cake and bake an additional 5 minutes. Refrigerate until ready to serve (or freeze).

This was my mother's recipes, and pulling out her personal, cookie bake, recipes lead me to my quest to make each of her cookie recipes (133) over the course of this year. I vowed to myself I wasn't going to change the integrity of her recipes, but I did decide to add 1 tsp of cherry pie filling just prior to serving as a variation. Typically my mom would use fresh strawberries.

I am so thankful I had not one but two Sous Chef's. My friend Shannon came over the night before the party and we made the cheese cakes and toffee (which I decided not to serve) and my friend Tal assisted with the pizza and nachos at the party.

Link to digital download:
http://www.amazon.com/Welcome-To-Room-9-Explicit/dp/B007FH3F94

Metal music was relatively new to me...but I was a big 80's hair band fan and I must confess...I love love love Creeper, the album and the amazing friends I have because of metal.

:)

I'm ready to make my grocery list and plan for the first few cookie (I use the term loosley) recipes

One of the secrets to baking and cooking is to have a plan and the ingredients at your finger tips. I decided that as I venture out to the grocery store today for the ingredients for the Peanut Butter Bon Bons, I should have the ingredients for the next few recipes I'm planning on making on hand.

Day 1 - Sunday (Today)
Peanut Butter Bon Bons (recipe was posted yesterday)

Day 2 - Monday
English Toffee

Day 3 - Wednesday
Lil Butter Cookies

Day 4 - Friday
Mini Cheese Cakes

Grocery List

9 sticks butter
7 eggs
6 Hershey bars
4 cups flour
4 cups sugar
3 8 oz Cream Cheese
2 cups graham cookie crumbs
2 tsp vanilla
2 cans frosting (1 vanilla, 1 of any choice - I'm thinking chocolate)
1 cup peanut butter
1 cup sour cream
25 foil cupcake cups 

1 large package chopped walnuts

lemon

concentrated lemon juice

salt

Okay...I now have no excuses. While I'm at it, I'm going to pick up the ingredients I need for Paula Deen's Sour Cream Muffins. It's a fabulous muffin that I make often. That adds 2 additional sticks of butter to my grocery list, 1/2 pint of sour cream and 2 cups SELF rising flour.

Peanut Butter Bon Bons - Cookie Recipe #1

First thing tomorrow morning, Alyson and I will begin production of cookie recipe #1, Peanut Butter Bon Bons.

Warning - since these recipes are from my Mother's collection, I'm not making any changes, even when mincemeat is required (bleck).

Peanut Butter Bon Bons

Ingredients:

1 can ready to spread vanilla frosting

1 cup peanut butter

1/4 cup butter or margarine softened

2 cups graham cookie crumbs

1 can any flavor ready to spread frosting

Combine vanilla frosting, peanut butter and margarine until well blended, stir in crumbs until mixed, form into balls and chill one hour.

Melt remaining frosting over low heat stirring occasionally. Dip balls into frosting, allow excess to drip on racks over waxed paper, let stand about six hours at room temperature.

Makes 48 to 52.

--------

Pretty obvious why Aly and I decided this recipe MUST be done first. Easy, yet scary. Kind of like a traffic accident, "can vanilla frosting", "any flavor can frosting"...this is a I can't look away from recipe. I've never seen anything like this. Got to love the 1970's.

:)