our maestro at Disney

So you heard my Disney rant.  Now that’s out in the open, I feel I should share our mistress of the parks with you all… actually at least a couple of you already know because YOU told ME who I needed to contact to avoid divorce/misplaced child/ lost mind while in Walt’s Kingdom.  Either way, it’s a tip worth sharing and sharing….

the empty streets of Disney … knowing where to go when...

the empty streets of Disney … knowing where to go when…

Michael’s VIPs  should be on your speed dial if a) you’re heading to Disney World for a limited amount of time b) you can swallow the cost and c) you probably don’t intend to return anytime soon.

Founded by a former Walt Disney World VIP Tour Guide in 1999, Michael’s VIPs service was the first of its kind in Orlando.

our very own Mary Poppins  - Lindsey

our very own Mary Poppins – Lindsey Lienhardt

Lindsay was our woman.  Our saviour.  Our Godsend.

When the kids were asking incessant questions, she took over.

When He looked at me despairing as I questioned the reason behind it all, she diffused the atmosphere.

When we had no idea where to go or what to do, we just followed her.  For 3 whole days, SHE was in charge as we skipped queues, blissfully unaware of the crowds.

Small wouldn’t have been assistant director and said: Lights – Camera – Action to kick off the Indiana Jones stunt show in front of an audience of 2000.

Mini and Small woudn’t have made it onto the Jedi training programme.

Small is Jedi trained at Disney's Hollywood Studios

Small is Jedi trained at Disney’s Hollywood Studios

We wouldn’t have known where was the best place to sit on each and every ride/show.

And she saved the best until last.  An extreme stunt car show where the daredevil cast reveals those special effect secrets you’ve always wondered about…

a stunt show involving some serious car action!

a stunt show involving some serious car action!

I was sold, certainly not faking in THOSE oohs and aahs.

Contact Lindsay at Michael’s VIPs as early as possible.  Unsurprisingly, many hate to queue and so book their services months in advance.

 

 

 

 

 

 

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Faking it. At Disney.

There is one Disney story you will have never seen.  It’s the fairytale about the mother who didn’t EVER want to go to the infamous Disney parks.  She couldn’t bear the very thought.   However, as you can imagine, her Him and her Smalls were not of the same opinion.  After some relentless pester power, the mother agreed to a 3-day trip on the simple basis that she would never return to ‘the magic’ again and… there was a chance she might earn her wings….

Walt and his Kingdom

Walt and his Kingdom

I’m wondering how this blog post (which has been written and re-written numerous times over the last 3 days) will go down.  I mean, is writing anything at all negative about Disney World totally taboo?  Or is it ok to criticize the world of Mickey Mouse? Because – obviously – it’s ALL fantastic and as one of my readers mentioned ‘it’s the happiest place on earth’ but if my words aren’t 100% sugar coated, will I lynched by Walt’s mob?  Or maybe one of those really, really over-sized Disney parkers might sit on me and crush me to death?  Either way I predict a Disney riot as I post this – so please, please comment if you agree with any of my anti-cheese rant…

First though let’s start with the good stuff.  And – don’t get me wrong – some of it is REALLY good.  Amazing.  Brilliant. Quite literally mind-blowing.  We spent the first day in Magic Kingdom, the second at Epcot and the third and final day submersed in Hollywood Studios.

God Bless Disney

God Bless Disney

I must be honest (but PLEASE don’t let on to Him and the Smalls), after the first day, I was beside myself.  The Magic Kingdom is hateful.  Anywhere which tells me I need to ‘create some memories’ is wrong and bad. I also had zero interest in scary, upside-down, speed rides, those random park-goers and meeting Mickey Mouse in his changing room.  And I should mention at this point that we didn’t even ‘stand-in-line’.  He had arranged that, at a price, we would skip the 90 minute plus queues, Victoria Beckham style.  Our guide – one of the 16 maestros who work for Michael’s VIPs – deserves a blog post all to herself.  She was THAT magic.

Epcot ball

iconic Epcot sphere

The second day things looked up a bit.  Epcot does its best to educate and inspire.  In Walt’s words: human achievements are celebrated through imagination, wonders of enterprise and concepts of a future that promises new and exciting benefits for all.  A little cheesy you might agree, but I definitely had less faking to do here.  Designing our own roller coasters and cars was amusing but the following simulation rides less so.  Next to the park, lining the large lagoon, is a ‘land’ for each of the eleven countries represented from around the world.  How desperately sad I thought… as someone explained to me how it allowed those Americans who don’t travel to see how other countries look.

Mickey's Fantasia hat

Mickey’s Fantasia hat

We finished the day early so we walked back to our hotel.  The Swan (twinned with the Dophin) is not classified as a Disney hotel but is located between The Magic Kingdom, Epcot and Hollywood Studios.  It is clean, comfortable, big (think aircraft hanger) and the service is impeccable.  Oh and TOTALLY soulless.

the Christmas tree outside Hollywood Studios

the Christmas tree outside Hollywood Studios

The final day we spent at Hollywood Studios.  As a film lover, I did indeed enjoy myself as we watched the Smalls train to be Jedis, Indiana Jones’ live stunts and a finale of the burning rubber cars stunt show.  Some of the other shows and attractions did grate so, as I sat reading my book outside the Muppet theatre, I wondered why I couldn’t admire the power of Disney brand for what it stands for.   Why do I SO object to be told how to feel (let’s celebrate they roared as we entered the park) and what is it about this cleverly fabricated world that makes me feel totally uncomfortable?

is that San Fran? or maybe not...

is that San Fran? or maybe not…

While I contemplate just how out-numbered I am, I would like to add that I’m awfully pleased that I can tick abseiling off my ‘must-do’ list having taken the jaw-dropping Soarin’ ride (although I did spent the first half of the flight wondering why on earth they had to drop the ‘g’).

have I seen the back of that mouse?

have I seen the back of that mouse?

Since we left the Parks for the bliss of an empty beach, I’ve also been trying to work out the perfect analogy for my Walt experience and I think it comes down to the Yank pastry staple, donuts.  First mouthful?  Unreal, delicious and you really wonder how they make them taste quite SO good.  Second mouthful? A little less mindblowing, but still heavenly.  You finish it (because – like me – you have no willpower to stop when it’s that good).  The donut leaves you feeling more than a little nauseous.   Uncomfortable and slightly conned perhaps (as THIS donut was an expensive treat) – as too much of something that sugar coated, squidgy and perfectly formed has surely been set a trap…

IMG_0756

… either way, I got my wings.

(coming soon… the Disney guide post)

 

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Moccis as ‘plane shoes’

Posties and parcels are a regular occurrence in our (rather spoilt) household.  The door bell rings and in comes another product for review.  Mini is Chief  Package Opener (once homework is done) and she gives the initial verdict before I’m even allowed a peak.

The PR agency who represent Moccis – the Swedish hand-sewn knitted slipper sock with leather sole – sent the Smalls a pair each in return for their thoughts and my words.

‘Plane shoes’ she announced.  ‘These would make perfect plane shoes for a long distance flight.’

I promptly sent the PR an email asking if it would be ok for me to wait until our next family long distant flight to review the Moccis.

Thank goodness she agreed.

Mini in her Moccis on the plane

Mini in her Moccis on the plane

So here we are on a British Airways flight on route to Mickey and Donald Duck (more of which later) with Beano, snacks, books, games and… our Moccis.

Beano at the ready

Beano at the ready

Small's small feet in his Moccis

Small’s small feet in his Moccis

And we are discussing how perfect these slipper socks are – comfy, warm, non-itchy and suddenly we find the pilot is amongst us.  Just hovering.  He is staring at Him and asking how he is and if he is comfortable (and we’re not even in any sort of posh class).  Muttering something about enjoying His moment of glory, He and I simultaneously realise that He is being mistaken for someone else.  Someone really famous.

our BA pilot with his co-pilot

our BA pilot with his co-pilot

Copious giggles ensue.  And it’s all I can do to cover up the blunder by asking this very much mistaken pilot to pose for a photo with Small (in his Moccis).

So we’d advise you ALL to get a pair (they do adult sizes too!) for plane journeys and side-splittingly funny moments at 40,000 feet above sea level.

The junior sizes of Moccis are £34.97.

 

 

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Foodie Friend serves up elevenses

As I mentioned in an earlier post, I hadn’t really given much thought as to what I would feed my Word Birds.  A plate of croissants and some muffins had crossed my mind.  But that was as far as I had got.
So, when Foodie Friend stepped in with delight – all of a sudden –  I only had to think about tidying up my house and choosing my favourite books.
She immediately scribbled down a food list with already a tons of festive food ideas, while I just looked on… in relief.  And awe.  Because I’m often admiring (and writing about) those I DON’T know but to see one of my besties at work… well, that’s just a proud moment.
Cranberry

my Foodie Friend’s cranberry oatmeal bars looking Christmasy with icing sugar snow

This post is full of MY photos of HER food.  Why?  Because it was simply outstanding (ask any of my Word Birds for an unbiased view) and here is an interview with her (before I find she’s too famous for Life Of Y):
Pumpkin Spiced Buttermilk Bundt Cake with Buttermilk Glaze (on a Richard Brendon Paternity plate)

Pumpkin Spiced Buttermilk Bundt Cake with Buttermilk Glaze (on a Richard Brendon Paternity plate)

what makes great elevenses food – and why?

The food has to have a mildly healthy feel to it, almost as an extension of breakfast.  So, we have to feel comfortable enough to indulge while not beating ourselves up about cake before lunch.  Fruit and nut based breads or pastries, cinnamon buns, flapjack or oat bars, muffins, yoghurt or soured cream cakes such as typical American coffee cakes are always winners for elevensies.

which themes did you follow when choosing the food?

I try to stay as seasonal as possible, and often choose my meals by what is available at the farmers’ market, but truthfully I follow my mood more than anything else.  I am a compulsive purveyor of cookbooks, and try to make at least 3 new things a week from any of the new bibles on my shelves.

@hannagellergoldsmith's gingersnaps

@hannagellergoldsmith’s gingersnaps

I also love celebrating with food, so have adopted festive treats and dishes from ALL holidays, hence the use of pumpkin and cranberries for Life of Yablon’s December Work Bird Book Bash.
which is your favourite meal?

My favourite meal to eat is breakfast as without it I am a bit of a disaster!  So much so that I often find myself cooking breakfast for dinner!

I am happiest when I’ve gathered a group of people around my table.  The year is punctuated by holiday feasts which I love to prepare but, all in honesty, nothing beats comfort food such a roast chicken dinner for family and friends.
how much did you prepare in advance?

I always like to plan in advance.  For me that is the main prep, as all my decisions have been made and I don’t change my mind on the menu at the last minute!  Pacing myself, particularly when baking is the key.  I made the dough for the Linzer hearts two days before and left it in the fridge overnight, and made everything else the day before.  The only “day of” job was assembling the Linzer Hearts the morning of the event so that they would not be soggy!

Buckwheat Linzer Heart Cookies

Buckwheat Linzer Heart Cookies

how many mouths do you feed on average each weekend?

On an average weekend I can feed anywhere from 30-50 mouths.  I usually make friday night dinner at home for a crowd, and then there are the lunches and the teas…

how many cookbooks do you have?

I have never actually counted them, but glancing at my shelves, there are about 250 in my kitchen, more in the study, and the stacks next to my bed, I am not sure I want to know myself!

would you say that you are food obsessed?

COMPLETELY!  Obsessed, passionate, consumed, fanatical…

what would your last supper be?

Easy!  The best sourdough bread with salty french butter

finally, please please please can you share one of the Book Bash recipes with us?

I love my Fruit and Nut Bread (recipe below) for elevensies (or tea, or cocktails…..) as it is savoury and not too sweet, and is just as good with goats cheese as with butter and jam.  It is also a great festive treat and  I always include it in my Chrismas holiday baskets that I frantically deliver at this time of year.

Fruit and Nut Bread with Nut Knowle Farm Goats Cheese

Fruit and Nut Bread with Nut Knowle Farm Goats Cheese

Foodie Friend can be found @hannagellergoldsmith on Twitter. Follow her foodie thoughts & design ideas.

Hanna’s Fruit & Nut Bread

Makes 3 small breads or 2 large

I tend to use any combination of dried fruit and nuts, depending what is on hand at any given time.  I think figs add to the beauty of the slices and I always try to use pistachios for colour.  Just make sure that the quantities are the same when substituting fruit and / or nuts.

I have also used gluten free flour (Bobs Red Mill makes a good one) on occasions when I make these for those who prefer to steer clear.

1/2 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed, light muscovado sugar
3 cups walnuts, pecans, almonds, pistachios, toasted
3 cups roughly chopped apricots, pitted dates, figs, handful of dried cherries

2 large eggs

1 teaspoon vanilla extract

Preheat oven to 160c

Lighly oil and line base of loaf tins with parchment or foil

In a large bowl whisk flour, baking powder, baking soda, salt and sugar

Add nuts and fruit and mix together with your fingers making sure every piece is coated in flour mix

In a small bowl whisk eggs and vanilla.  Add to dry ingredients and mix well

Pour into loaf tins and cook for 35-40 minutes until golden brown

Cool completely in pans.

Once removed cut into thick slices with sharp bread knife.

I love these best either with goats cheese or lashings of butter but feel free to experiment with toppings or just au naturel!

Adapted from Pure Dessert by Alice Medrich

Foodie Friend (Hanna Geller Goldsmith) at the Book Bash

Foodie Friend (Hanna Geller Goldsmith) at the Book Bash

 

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