LAST-TO-POST #13 Calling all Posting Gals and Guys of the Lasting Kind.....

[PrincessInOz]

I am soooo stuffed!

We went to dinner with a friend and he's not into food porn and camera's clicking. It was his birthday; so I left the camera at home.

We ended up eating rice with a vegetable curry, barramundi hotpot with tofu and mushrooms, beef rendang, pandan chicken and a steam fish mince in banana leaf. And then we had chocolate mud cake for afters.

I seriously need to lose about 10 kgs and all this food is NOT helping.


Have a nice day and I'm looking forward to your updates.

 

[franandaj]

We're in the room now. We got decent seats. It doesn't seem as well attended as the event in CA.

 

[PrincessInOz]

That's surprising....but at least it will feel more intimate and personal. Was it $$$?

 

[PrincessInOz]

It's pumpkin time for me.....enjoy your event.

Goodnight!

 

[DisneyFirefly]

 

[franandaj]

That's surprising....but at least it will feel more intimate and personal. Was it $$$?

It was $175pp for the two days. Not bad when you figure we spent $500pp for the Expo tickets!

There are still probably 1400 people here.

 

[PrincessInOz]

It was $175pp for the two days. Not bad when you figure we spent $500pp for the Expo tickets!

There are still probably 1400 people here.

Oh yes....only a nice intimate number.

 

[queenie82]

Been following the updates during another restless night by Ricky Brigante (Inside the Magic Podcast).
Been a lot of interesting speakers and discussions by the sounds.

But Star Tours soft opened today which seems to have drawn people out of the event for a while during the day.

Hope you're having a good time.

 

[PrincessInOz]

In and Out Lasting!

 

[franandaj]

Been following the updates during another restless night by Ricky Brigante (Inside the Magic Podcast).
Been a lot of interesting speakers and discussions by the sounds.

But Star Tours soft opened today which seems to have drawn people out of the event for a while during the day.

Hope you're having a good time.

REALLY??????

I just mentionned that to Fran and she told me that she now knows where we are going Monday. So much for that sleep in and cook bacon and eggs for Breakfast!

That's cool, I've never been on the DHS version. I was stupid enough to fall victim to the "I've done that one in DL, why do I need to do it here?" mentality!

Thanks! We are having a good time, even if it is exhausting!

 

[PrincessInOz]

LOVED your most recent updates this morning...thanks for sharing.

 

[queenie82]

Hopefully it will be open on the Monday. It sounds really cool.

 

[PrincessInOz]

Last.

 

[DisneyFirefly]

 

[PrincessInOz]

Still last!

 

[PrincessInOz]

Queenie - Happy Birthday for tomorrow!

​

 

[franandaj]

Hopefully it will be open on the Monday. It sounds really cool.

Well if nothing else, I get a preview of the DLR version on May 25th, but it sure would be cool to go there and say, "yeah, we rode it last week at WDW"

And

 

[queenie82]

Thank you PIO

Thank you Alison

 

[PrincessInOz]

Pumpkin Filo

My Starting ingredients:

• Pumpkin, 1.2 kg cubed
• Onion, finely diced
• Chickpea, 1 can, drained
• Feta cheese, 200g
• Egg, 1
• Oregano, 1 teaspoon
• Cumin, 1 teaspoon
• Nutmeg, ¼ teaspoon
• Salt and pepper
• Oil
• 1/4 cup water
• Filo pastry
• Melted butter, 150g

Fry the onion, oregano, cumin and nutmet in a little oil until the onion has wilted slightly.

Add the pumpkin and water.

Turn heat down to a low/medium heat and cover pot. Cook for 10 minutes.

Add the drained chickpea and mix.

Continue to stir until the mix is dry-ish. Turn heat off and allow to cool uncovered for 30 minutes.

After 30 minutes, add the feta and egg.

Stir until the feta and egg have been incorporated into the pumpkin mix. Check seasoning and add salt and pepper as needed.

Brush some melted butter over one half of a filo pastry sheet and fold over. Place the pumpkin mix into the filo….

…..use additional butter to help fold into parcels. Brush the tops with butter.

Cook the parcels in a pre-heated oven at 180 C (350 F) for 30 – 40 minutes or until filo is golden brown.

Serve with the sides that you like.


My dinner!

 

[franandaj]

I love filo stuff, although not a big fan of chickpeas. Very interesting. I like your techniques for cooking!

OK off to the show!