Oh the faithful decadence of banana bread. Its sweet smell fills a kitchen and its warmth is like forbidden love in the afternoon. Disneyland’s version is as magical as expected and comes to the level of sublime with a pat of butter. It’s honestly one of my favorite banana bread recipes and is crazy reliable. Continue reading “Disneyland Resort Banana Bread – Yes, It’s Delicious!” →
Let’s just go ahead and admit that back in the day we never had the pine cone shape cheese concoction. My aunts and grandmothers always showed up to soirees and funerals with the round kind – almost always covered in tiny pieces of chopped pecans. By the late 1990s, cheese balls had nearly disappeared from the tablescape, replaced by the block of cream cheese covered with hot pepper jelly. But like deviled eggs and retro Disney tees, (affiliate link) the cheeseball is making an old-school comeback. And for a campground festive spread, these pine cones are easy and beg to be photographed. Continue reading “Retro Campground Christmas: Pineapple Pine Cone Cheeseball” →
Back in the day, brussels sprouts were so culturally maligned that they didn’t even appear on the school cafeteria menu. Now, the health-packed little-cabbage things have been resocialized. And it’s all due to a fundamental shift if the approach to cooking them. No longer are they boiled and buttered balls of hate on a plate. Instead, they are seasoned and roasted, transforming them to bites of heaven with an entirely different flavor and texture. And there’s nothing complicated – they only need a slowish roasting and a nice seasoning. My favorite for brussels sprouts is applewood smoked sea salt. Continue reading “Fall Forest Feasts: Applewood Salted Roasted Brussels Sprouts” →
Nothing makes a mama’s heart warmer than seeing her only daughter happily celebrating a milestone wedding anniversary. Fit for the little wilderness princess that she is, her wedding was the crown jewel of my many years of hosting southern shindigs and soirees. Best of all, I saved about $15,000 by securing creative venues and making most of the pretentious spread myself. Continue reading “Tomatocumber Dollars and a Debonair Savannah Wedding on a Dime” →
Welcome mis amigos
To friendly Mexico
To the land of fiestas
they’re everywhere you go
(Lyrics from El Rio del Tiempo boat ride, Epcot)
Set in a replica of a pre-Columbian pyramid, Epcot’s San Angel Inn lures guests into the most romantic restaurant in all of Disney World. It begins with a table under faux starry skies on a cliffside patio that overlooks the river. Here, guests enjoy both a perpetual night (it’s always evening) and authentic Mexican cuisine. In spite of offerings that now rival some of the best in Mexico, this restaurant is still more about the fiesta. Yet, among the great standouts is the Queso Fundido, a filling cheese and chorizo appetizer that has become increasingly popular in America over the past decade. Continue reading “San Angel’s Queso Fundido and Mexico’s Language of Love” →
This five-ingredient recipe is my go-to when I don’t have a lot of time to prepare for a potluck or party. Or if I’m feeling downright lazy (every day but Tuesday and Friday). It takes all of 15 minutes, and everyone always ravishes it. I recently went to a Mexican-themed work party, where the food was extraordinarily authentic. There were hand-made tortillas, Birria (Mexican goat stew), homemade salsas with imported Continue reading “La Princesa Flojo (The Lazy Princess) Green Chili Dip” →
Even more magical than a fairy tale where good triumphs over evil is the redemption of one’s own weakest and darkest times. Unlike Tiger Woods, whose transgressions and physical ailments became an open book upon which we could all gawk and judge, most of ours are safely locked away, occasionally appearing on those nights when sleep eludes us. Today’s win by Tiger Wood is a win for anyone who has ever faced deep regret caused by one’s own shadow – or despair resulting from mortal limitations. As I become older, I learn that there is a Tiger is just about every one of us. Yet some give up, succumb to self-torment, never understanding that within the battle with oneself lies the very purpose of life itself. Continue reading “Master’s Pimiento Cheese (Recipe) and the Fairytale Redemption of Tiger Woods” →
In spite of my fondness for Soarin’ and Listen to the Land, my favorite part of Epcot is walking around the countries, relishing the architecture and the cuisines. I tried to drink around the world when I was much younger, but tended to get stuck in beautiful Mexico, then usually ended up skipping everything else – heading to France for some wine to top off the tequila. These days family has a hard time choosing the country where we will dine in Epcot – so many choices. Such is the case even at home, when I feel like exploring cooking outside of my southern roots (and that’s pretty often). So, I thought why not have a little international dip night at home, using our beloved Epcot as a guide.
About 500 years before avocado toast, the Aztecs made ahuaca-mulli, which is basically what we know as guacamole. It has taken me at least 15 years to perfect this recipe, and it is absolutely my family’s favorite snack to prepare and eat in the afternoons at the campground. The secret is in the seasoning, and keeping it a bit chunky and fun. Too many guacs lack spirit and spunk, and look like baby food. Every now and then minimalism is not best. If you don’t believe me, just drive your golf cart around The Fort during December, and notice how you are actually delighted with the tawdry overabundance of campsite decor. Continue reading “Gaudy Guacamole with Georgia Peaches – Best in the “World”” →
Disneyland’s most famous sandwich is the Monte Cristo, and only appears sporadically around Disney World (it was on the Town Square menu (in Magic Kingdom) back in the 1980s). It may be because it is such a mess to make, so we’re going to make a minnie-version that is even better, nicer to handle and a little less messy. The Monte Cristo has its origins in 1900s France, but it was Disneyland who really popularized in America in the 1960s, so that makes it kind of double magical.
If you aren’t comfortable with pan frying, you may want to skip the butter and only use oil. It is easy to burn the mixture, but the addition of butter gives it a better flavor. Continue reading “Monte Cristo Mini Sandwiches – Disney Style” →
