Returning

It's been awhile, huh? Things have gotten a bit in the way of my culinary adventures lately...as I had said in my last post (in JULY!! Hoo boy...) I had to have heart surgery (which went wonderfully) and am recuperating (slowly but surely).

Oh, I also turned 25 since last we spoke (on July 17th, 2 days before the surgery). This was my cake (red velvet with cream cheese frosting and whimsical colored sugar):

Kitchen-related activities are still a bit of a challenge, so my camera has had a break from being fogged up with pasta steam, caked in cookie dough, and precariously balanced over a whirring Kitchenaid (such a little trooper).

Hence, I don't have a lot of food-related anecdotes as of late. But that doesn't mean that I can't dredge up some fond food memories from the not-incredibly-distant past, right?

Right?

This past December, my parents and Adam and I went to the happiest place on earth (no, not the baking aisle of Le Gourmet Chef), Disney World! Here are a few of the delicious items we dined on (descriptions from the restaurant menus where available)...

Breakfast at Kouzzina, Cat Cora's restaurant. Kouzzina, Greek for kitchen, is located on the Boardwalk:

Stacked Kouzzina Breakfast: Two Poached Eggs, Kalamata Olive Toast, Artichoke Spread,

and Sweet Potato Hash with choice of Bacon or Chicken Sausage.

I thought that this was a great and different breakfast than the typical pancakes and eggs and potatoes. Not that I don't love pancakes. Actually, pancakes are pretty much my favorite breakfast. But back to this, very delicious.

Classic Golden Waffle: with Whipped Mascarpone Cheese, Honey, and Chopped Pecans

and choice of Bacon or Chicken Sausage

I should say now that I don't have first-hand experience with every dish here. Either my dad or Adam had this. Looks quite tasty, doesn't it?

French Toast: Golden Brown Thick Challah Bread with choice of Bacon or

Chicken Sausage

Again, either dad or Adam had this. How much more inviting does a dusting of powdered sugar make a dish? I must remember this more often.

What is a vacation without sugar-covered deep-fried dough? This particular specimen is from Sleepy Hollow in the Magic Kingdom:

I am a big fan of funnel cake. A big huge fan. Like to the point that I might have pointed out every single funnel cake stand Adam and I passed up until this one (with half-hearted excuses why I shouldn't have one then: just had dinner, it was 8 am, etc, etc...) when we FINALLY stopped. Yum.

Special touches can be seen anywhere, even in a crepe! (From Les Crepes de Chefs de France, France pavilion in Epcot)

Another tasty snack, this one with international flair. And musical flair too!

Right next door to the crepes you can quench your thirst with one of these slushes...available in Cosmopolitan (below), Grey Goose Citron Lemon, and Grand Marnier Orange. If frozen slushy drinks aren't your style, wine, beer, and champagne are also available (Les Vins de Chefs de France, France pavilion in Epcot).

Oh lovely French slushy, you are sweet and tart and pink and just so wonderful!

Back to a restaurant, this time Raglan Road, an Irish pub, in Downtown Disney!

Soda Bread and dipping oil with Guinness reduction.

Admittedly, when this first arrived at the table, I was not sure what to expect. Slightly sweet and warm and oh so good! I'd like 6 of these right now please!

Dalkey Duo: Dalkey-battered cocktail sausages with a Dalkey mustard dipping sauce.

Yes, that is a second order you see in the background. And yes, it was FAR too many little battered cocktail sausages. But if you're going to have far too many of something, little battered cocktail sausages aren't the worst thing. (I'd still vote for far too many funnel cakes or chocolate crepes though!)

Fish and Chips: Our famous beer-battered fish and chips served with fresh tartar sauce.

Fish and chips are a fairly recent addition to my diet, very enjoyable (you know, when there aren't any funnel cakes or crepes to be found).

Ok, ok, I'll stop.

Maybe. No promises.

Keen Eye for the Shepherds Pie: We give the traditional shepherd's pie (prime beef and lamb) a much-needed makeover with our contemporary twist to this favorite dish.

Adam's. He really liked this, loved the flavors.

Frozen Confection Time!! These are from The Fountain at the Dolphin.

Create Your Own Sundae: One scoop or swirl of your choice of ice cream, favorite sauce, and your favorite dry topping, topped with whipped cream and a cherry. (As seen in raspberry sorbet, caramel, and mini M&M's.)

Sorbet = gotta be Sara's! Very good, nice and sweet and frozen and tasty.

Coco Loco Shake: Chocolate and caramel cappuccino ice creams blended together, topped with whipped cream, malted milk balls and drizzled with chocolate and caramel sauces.

Adam's. I can't attest to how this tastes, if I even gave cappuccino-flavored ice cream a fleeting glance I'd be awake for 3 days. Oh, and I can't have ice cream. LAME.

How fun am I to be around? I know, right?

My much-cooler-and-food-tolerant-than-me boyfriend seemed to enjoy this.

Disney World is home to some fabulous creations, among them is this: the carrot cake cookie (carrot cake cookie halves sandwiched via cream cheese frosting), found at Writers Stop in Disney's Hollywood Studios.

This is another item I can't attest to the taste of. But it looks ridiculously decadent though, doesn't it? I believe that was the consensus of those who indulged.

Or maybe a snack with a little more protein and a little less cream cheese frosting is called for? Chicken Tostadas from the Taqueria del Lago, Mexico pavilion in Epcot.

This I DID eat! Although I'm not really sure why we have a spoon here. Very fresh and warm and delicious.

When you are celebrating an occasion, as we were (Mom's birthday!), sometimes restaurants will acknowledge your occasion with a special bonus treat (usually in the form of a dessert). This was from Boma, located in the Animal Kingdom Lodge, a buffet bursting with all different types of African cuisine.

Okay, I'm going to plead the excuse of this was over 10 months ago. I'm going to go with fruity/jelly thing, appley/spicey thing, some sort of macaron, and possible chocolate truffle. The words were cocoa powder. I remember everything being very good (just not what everything exactly was).

Lastly, I had to end on a baked good, and what better than the fabulous and ginormic Napoleons from Boulangerie Patisserie, the French bakery in the France pavilion in Epcot?

(And yes, there are two photos of these. And yes, they are that good as to warrant that.)

Oh my goodness did you SEE this cross-section?????? Seriously, fabulous. FABULOUS!

So I hope to be returning to the kitchen soon (and not just to get a glass of water), stirring and mixing and setting off the smoke alarm. Oh we all know it's bound to happen. And I'll be there, preparing to recount the tale to you.

Lots of love,

Sara