I have made a total of 4 ADRs and have no plans for the last day of our trip. This is what Ive got.
Day 1 arrive at AKL. Dinner at Jiko.
Day 2 breakfast at Boma. Spend the day at AK
Day 3 spend the day at Epcot. Probably get most of our calories at various booths at the Food and Wine fest.
Day 4 spend the day at MK. We have an ADR for Ohana for breakfast. But its at 11:30. I am suspicious. 11:30 is not breakfast. Its lunch. Ohana does not serve lunch. Ohana serves breakfast and dinner. The online reservation system insists that this 11:30 ADR is for breakfast with Lilo and Stitch. The online reservation system also insists that breakfast is served until 11. Every clock known to man tells me that 11:30 is after 11. Well see when we get there. At the very least, well have had a fun trip on the monorail.
Day 5 most likely spend the day at Epcot. Lunch ADR at Akershus. This one really is a lunch, since our time of arrival is 12:20. The evening will be spent at MK for
MNSSHP.
Day 6 wherever the day takes us. Maybe to Downtown Disney and, if I know my kids, a trip to the pool. Dinner somewhere Id love to try Sanaa. Other than the occasional bite of naan, my kids arent big on Indian food. We did have a brief breakthrough with Heckle last night, who loves most cheese and was willing to try a bite of paneer in my vegetable korma.
It is really hard to get Jeckle to try something new. Even something totally pedestrian, like a hamburger. Youd think I was trying to poison her by feeding her cooked ground beef in a bun. I think she gets it from her fathers side of the family. DHs family is Greek. And to many of them, Chinese food is out there. Which is such an odd thing to me, considering what they will eat if it comes from the motherland. Take kokoretsi, for example. Otherwise known as stuffed lambs intestines. For those not familiar with this treat, I have the steps for making it below. As for ingredients, just gut a lamb and youre good.
Turn the intestines inside out and wash thoroughly.
Cut the entrails into small pieces and wash them well.
Drain and place in a bowl.
Sprinkle with the desired salt, pepper, oregano and grated cheese.
Pour a little oil over top.
Place pieces on a small skewer, alternating the pieces of liver, lung, heart, fat and testicles until all pieces are used.
Wrap with the intestines and cook on a spit or in the oven, basting with a mixture of olive oil and lemon juice.
Remove the skewer and cut into slices.
Serve with lettuce leaves and oregano.
I have eaten kokoretsi. Or rather, gnawed on a piece of kokretsi. It was roughly the texture of a Goodyear tire. After a few minutes of chewing seemed to have had no effect upon it, I removed it from my mouth and, upon closer inspection, saw something resembling a nostril. With a freckle on it. I hid it as discreetly in napkin as possible and disposed of it. As (another) aside, I love most Greek food. I can devour a plate of patstitsio in a minute flat. My MIL makes the best baklava Ive ever had. And Ive had a lot of baklava. Her spanikopita is also amazing. Shes even brought me around to liking chicken when cooked in lemon, olive oil and various herbs. Lamb nostril, not so much
I have to be fair to DH he is very adventurous when it comes to food. He didnt even blink when ordering haggis while on our honeymoon in Edinburgh. I happen to love haggis. I could have lived without the side order of neeps that came with every plate of haggis. But haggis? If youre going to serve minced liver, lung and heart,
thats how you do it.
But I digress. I do that a lot. Which you may have noticed if youve read any of this PTR.