Dining at Disneyworld Part Three: Kona Cafe

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I made an early 7:30am reservation for Kona Cafe. My plan was to walk over from the Grand Floridian, have breakfast at Koan then walk over to the TTC and catch the monorail over to Epcot hopefully for rope drop. The walk over was easy the path wasn’t to busy and it only took about 5-10 minutes to make over there. We checked in a couple minutes late and had to wait a few minutes to be seated. Our server while friendly was not fantastic. He took a long time to make it over to our table and made the comment that he had been given two tables to look after. It didn’t fill me with confidence.

I ordered a pineapple juice and Jay and I would “split” a Kona coffee French press pot. I don’t drink coffee so it was all his. Jay also ordered a glass of pineapple juice but was brought orange juice. It he decided it wasn’t worth the hassle of getting the waiter to correct the drink. Georgia also had pineapple juice.

 

 

For food I had to order Tonga Toast which I did enjoy with the strawberry sauce.

 

 

I talked Jay into the Big Kahuna he thought it was all right but wished he had ordered something else more interesting. He original was going to order Tonga Toast, but I talked him into the Big Kahuna so I felt bad he didn’t love his meal.

 

 

Georgia had the Mickey Pancakes. She is not a morning person and did not eat much of her breakfast.

I did enjoy my breakfast, but I don’t know if I would go out of my way just to have breakfast at Kona. The food was good but the service was lacking. It took a long time to get our bill and then pay it so we were a little late for rope drop.

Cost not including tip $44.25.

Stay tuned for the California Grill next time.

 


New Embroidery Design: Mod Flowers

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I have created a new embroidery design to use with your embroidery machine. It is a modern flower design inspired by mid century style. It is available at Snug-A-Bug Blankets in 3 sizes; small 99.3×67.1mm (3.91×2.64inch), medium 152.4×102.6mm (6.0×4.04inches) and large 226.3×152.3mm (8.91×6.0 inches), and a number of formats including PES, HUS, and DST. I think it would great on a throw pillow.


The Best Chewy Chocolate Chip Cookies

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My go to recipe for chocolate chip cookies comes from Martha Stewart. The cookies are chewy and moist and the recipe makes a big batch. I usually half the recipe unless I need them to feed a crowd. The recipe says it will make 3 dozen but usually get 4 dozen when I make the whole recipe.

Ingredients

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter room temperature

1/2 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.

 

 

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy.

 

Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

 

 

 

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

 

 

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes.

 

Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

 

 

I like to add 1/2 to 1 cup of pecans to the recipe, I was sad when I looked in the fridge and found out we were out. Oh well I will just have to suffer through these ones;)

 

 

 


Dining at Disneyworld Part Two: The Flying Fish

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We spent the afternoon at Animal Kingdom and saw some shows we missed last time, The Lion King and Flights of Wonder, and discovered our daughter had easily made the 40inch mark and would be able to ride more things than last time.

Since we were staying at Grand Floridian we decided to valet park the rental. It was convenient when we were dining at other hotels especially when we were tight for time. No hunting for a parking spot and than rushing through the parking lot to the restaurant. We returned to the hotel and found that our room was ready. I had requested an upper floor near the pool and both requests were fulfilled. I thought I would throw in some pictures of our room and view. The view was nice when wishes was on.

 

 

We changed and headed to the Boardwalk for dinner at the Flying Fish. We had eaten at the Flying Fish last time. I liked it a lot my DH was more on the fence about eating there.

We checked in for our 6:05 ADR on time and were seated within 5 minutes. We were celebrating our anniversary on the trip and were presented with personalized menus and offered complimentary champagne.

 

 

For our appetizers I had the Tuna Tartare and Crispy Tempura and Vegetable Sushi roll. It was good. Sorry the picture is a little blurry.

 

 

Jay had the Crispy Sesame and Togarashi scented Calamari. The last time we were here I had the Calamari and loved it, but I wanted to try something different. I think I would pick the Calamari as my favourite I love the flavour of the Asian dipping sauce.

 

 

Georgia had the fruit skewers with honey yogurt I don’t have a picture of them. She ate the strawberries and left the melon.

For our mains I had the Flying Fish Signature dish Potato Wrapped Red Snapper with Leek Fondue. I was not thrilled with this dish the red snapper was bland and the sauce was good but very rick and there were too many leeks. I had debated between this and the special of the day Tilapia and wished I had chosen it instead.

 

 

Jay had the Smokey Citrus and Fragrant Pepper-spiced Yellowfin Tuna. It was delicious, he definitely had the better entree.

 

Georgia had the Mickey Pasta with Olive oil. She ate much of this on our last trip and enjoyed it again.

 

Both Jay and I had a glass of the recommended entree wine with our meal.

For dessert I had the Banana Napoleon it was very good.

 

Jay had a trio of peach desserts that included a cobbler, a creme brulee, and a cake. Neither of us a creme brulee fans but it was very good and enjoyed the other desserts with the cake as the least favourite.

 

Georgia had a Mickey Puzzle that she enjoyed playing with I don’t think she ate much of it but it kept her busy.

 

Overall we enjoyed our meal at the Flying Fish, it wasn’t as good as last year and would not be top pick, but if I could fit it into a schedule I would go back, (but I wouldn’t get the signature dish again).

The cost not including wine or tip was $167.39.

 

 

 

 

After diner we walked on the boardwalk and stopped at the Boardwalk Bakery were I picked up a little Mickey head cake and G picked a muffin. I used a snack credit for both. The Mickey head sat it the fridge for a couple days before we ate it and it was moist and very good I would definitely recommend.

 

 

 



What’s For Dinner: Cashew Chicken

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Cashew Chicken is one of my favourite easy to make dishes for dinner. The recipe comes from Everyday Food: Great Food Fast. It is a great go to meal if you want something that is flavourful and quick, a nice alternative to fast food or a frozen dinner. I usually like to serve it with short grain brown rice.

 

Ingredients

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes

1 tablespoon cornstarch

Coarse salt and ground pepper

2 tablespoons vegetable oil, such as safflower

6 cloves garlic, minced

8 scallions, white and green parts separated, each cut into 1-inch pieces

2 tablespoons rice vinegar

3 tablespoons hoisin sauce

3/4 cup raw cashews (4 ounces), toasted

 

Directions

In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

 

 

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.

 

 

Add remaining oil and chicken to skillet along with the garlic and white parts of scallions.

I have a great tool for mincing garlic I chop up your garlic put in the chopper, roll it on the counter and the garlic comes out nicely minced. This recipe uses a lot of garlic so it nice to have an easy quick way to mince the garlic

 

 

 

 

 

 

 

Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.

Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

 

 

 

 

 

Make sure you remove from heat before you add green onions. I was busy taking the pictures and left it on the heat so the green onions continued to cook so it doesn’t look as pretty as it normally does, but it tasted just fine.

 

 

 


Dining at Disneyworld Part One: Breakfast at the Grand Floridian’s 1900 Park Faire

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I originally posted my food report over at the Disboards from our Disneyworld trip, and thought it might be enjoyed here on my blog.

If you have been to Disneyworld you may know the craziness of planning your meals 6 months ahead of your trip. Reservations can be made at 180 days for your trip and for some of the restaurants you may actually need to make your reservations at 180 days. For those of you wondering what to book for your trip I will be posting my reviews of the restaurants we dined at including pictures. We did do the Deluxe Dining plan so that meant we ate at a lot of restaurants during our trip. So here we go…

After a fairly restful sleep we packed up our things and headed to the Grand Floridian. We gave bell services our bags and checked in. It was around 10am and our room was not ready yet, but we were early for Park Faire.

 

 

Our reservation at Park Fare was for 11am but we thought we would try checking in early. They took us right away. We declined having the picture taken outside the restaurant. We were seated and our server was quick to take our drink orders.

Tigger was the first to stop at our table, when pooh arrived he stopped shook my daughters hand and than left we didn’t even have a chance to take a photo. We let our waitress know and the character handler made sure Pooh stopped by for a second time. Mary Poppins, Alice, and the Mad Hatter were all great. We had very good character interactions here. I made a photobook from our previous pictures with the characters for my daughter to use as an autograph book. We did get a lot more time with some characters because of the book. I got the idea from someone on the disboards and it does make a nice keepsake. I also noticed the later the reservation the better the interaction. I think the characters have more time to interact later in the day.

 

 

 

The food was a little better than some of the other character buffets. I had french toast with banana foster sauce, I found the sauce to be a little bitter, bacon, pineapple, breakfast potatoes, and lobster eggs benedict. The poached eggs had a cooked yolk a prefer a runny yolk on my poached eggs so I didn’t love it. My Daughter had mickey waffles, strawberries, bacon, and smoked salmon, and my husband had bacon, a pecan roll, scrambled eggs, ham, breakfast potatoes, smoked salmon, and lobster eggs benedict. He also did not like the fact that the yolks were cooked through. He did however really enjoy the scrambled eggs.

 

 

 

Overall we enjoyed our breakfast at 1900 Park Fare and would eat there again. Coming up next in my Disneyworld dining series our room at the Grand Floridian and dinner at the Flying Fish.