What Would Mr. Creosote Do? 4 Weekends at the Epcot Food & Wine Festival

[Flossbolna]

Wonderful reviews, thank you very much for them! I love your descriptions of your meals, they are so entertaining!

3) Thou shalt not hold thy camera lens too near thy plate so the food doth blur and washeth out.

I found out that using the macro setting (it's a button with a flower on for anyone using a camera mainly as a point and shoot like me) on my camera dimishes any chance of bluirness greatly!

 

[onelilspark]

To add to the chipotle debacle/debate...

I believe when I saw the picture, my first reaction was, "can it come without the chipotle?" Because, well, I have a brain and realized that the drink sounds good, but I don't like the chipotle. I would have asked for it with no chipotle. Not that hard. Shame that people with no brains have to ruin it for those that are more adventurous (or just like spicy stuff) and want the chipotle.

 

[PNO4TE]

Great update, Catherine. I hope I don't violate too many of the commandments...

 

[praisehisname]

Yum, great reviews! I wonder if you can get the Vanilla Blossom anywhere else on property?

Denise

 

[Shenanigoat]

The Commandments of Food Porn

1) Thou shalt passeth no meal at Disney that thou not takest some food porn.
2) Thou shalt not photographeth thy food after thou hast partially consumed it.
3) Thou shalt not hold thy camera lens too near thy plate so the food doth blur and washeth out.
4) Thou shalt not photographeth thy plate of buffet leavings.
5) Thou needst not photographeth wine; except that thou wisheth to demonstrate the paucity or generosity of thy pour.

Saint Emeril, patron saint of food porn, forgiveth me for violating #2 and #3 within this thread.

I too have sinned. #3 usually gets me once or twice a trip

Shame about the chipotle. Was it supposed to be on the blood orange one?

 

[TDC Nala]

OCTOBER 16, 2009 WORLD O' EATS

ATHENS, GREECE
Chicken Souvlaki with Tzatziki $4

Not bad. A little bit of grilled chicken marinated in something, plus a good amount of tzatziki sauce (yogurt and cucumbers mostly)- probably to hide Chicken Little . The pita was a little dry, too. Otherwise tasty.

MONTREAL, CANADA
Spicy Chicken Sausage with Sweet Corn Polenta, $3.75
Chateau des Charmes Riesling, $5

Believe it or not Disney is not exaggerating about the spicy part. The sausage actually is spicy. It has a good contrast with the sweet polenta topped with caramelized onions cooked in something even sweeter (my money's on maple syrup). I could fault it a little bit for not being warmer, but THANK YOU for actually serving something with spice to it.

WELLINGTON, NEW ZEALAND
Seared Sea Scallop with Vegetable Slaw and Lemon Oil, $4
Villa Maria Private Bin Unoaked Chardonnay, $5.75

The scallop was nice. It was cooked quite well and had a salty taste. I like salt, so I don't mind that. The veggies, however, did not taste like any of the veggies that were included. It really had no veggie taste at all as far as I was concerned. I suppose the lemon oil is too acidic. It is quite good with the chardonnay though.

CORK, IRELAND
Lobster & Scallop Fisherman's Pie, $5.50
I'd get it again because I love cheesy mashed potatoes. I could detect the seafood by texture but I couldn't really taste any of it. Not my purchase, no photo.

NEW ORLEANS, LOUISIANA
Praline Bread Pudding with Bourbon Caramel Sauce, $3
Abita Purple Haze Beer

OK, awesome. I love bread pudding. Too much head on the beer though. Some might find the sauce a little cloyingly sweet.

VIENNA, AUSTRIA
Mushroom Soup with Chive Dumplings, $2.75

Actually a pretty pedestrian mushroom soup. If you're looking for something warm it'll do. Large chunks of shroom would have helped things. The chive dumplings are pretty boring.

 

[TDC Nala]

1:OO CULINARY DEMO - TODD ENGLISH

Don't go to a Todd English demo if you are tipsy from drinking around the world. He likes to use rather colorful imagery like talking about decomposing meat. Actually he made this:

This is called Four Story Hill Farm Dry Aged Beef with Anson Mills Polenta, Seasonal Mushroom Ragout and Swiss Chard. It tasted

My piece of meat was a little fatty though. I do not like fatty meat. But there was enough of it to get a taste. And I really don't know what Anson Mills is or what's so different about their polenta, but I like it.

Here's Todd with a mushroom.

I hope he saves some of this stuff to serve us at Bluezoo tonight.

 

[disneyfav4ever]

I can't wait to hear about Blue Zoo tonight.

 

[jeminni]

I can't wait to hear about Blue Zoo tonight.

me too

 

[MyTalula]

1:OO CULINARY DEMO - TODD ENGLISH

Don't go to a Todd English demo if you are tipsy from drinking around the world. He likes to use rather colorful imagery like talking about decomposing meat.

Ewwwwwwwww!!

Actually he made this:

This is called Four Story Hill Farm Dry Aged Beef with Anson Mills Polenta, Seasonal Mushroom Ragout and Swiss Chard.

WOW That sure looks GOOD!!!!
Loving your review!! Your pictures are AMAZING!!

 

[DisneyMom5]

I've been off the board for a couple of weeks, so I just caught up on your report. Thanks for the laughs!

Palmhenge
and
Attack of the Killer Chipolte
had me

Looking forward to the rest!!!

 

[TDC Nala]

Just posting after a marvelous day of food and wine to note that I have never seen Epcot as crowded as it was today. The lines for any sort of food or beverages were enormous (probably still are, they're still open)

 

[PNO4TE]

Just posting after a marvelous day of food and wine to note that I have never seen Epcot as crowded as it was today. The lines for any sort of food or beverages were enormous (probably still are, they're still open)

Aren't you supposed to be in the Solarium???

 

[onelilspark]

Just posting after a marvelous day of food and wine to note that I have never seen Epcot as crowded as it was today. The lines for any sort of food or beverages were enormous (probably still are, they're still open)

I was wondering what you thought...I thought it was rather ridiculous, but maybe I was just off in my expectations. But I seriously thought it was more crowded on Saturday than it was the day after Christmas last year!

 

[TDC Nala]

IN TODD WE TRUSTED: THE BLUEZOO SIGNATURE DINNER OCTOBER 16, 2009

This is my second Bluezoo signature dinner. Came back to it after having a good experience last year.

The more things change, the more they remain the same. Bluezoo is once again using the entire restaurant for the signature dinner. Once again you need to wait outside interminably before you’re let in. Once again they are serving Ruffino wines (not that there’s anything wrong with Ruffino wines – just that I would personally have preferred trying something new for the second year). And once again there isn’t space in Bluezoo’s café and bar area for all these people milling about looking for hoover doovers.

There was one welcome change – the Bluezoo signature drink, the Zootini, was being mixed and poured for everyone while waiting. Because they were being mixed to order and were not pre-mixed, there was a bit of a wait for them. A glass of nondescript white wine (not bad, just nondescript) was also served for you to imbibe while you waited for things to start up. The way to handle the reception part is just to find a place to park until they’re ready to seat you because walking around is harder than dodging strollers at MK.

It was also easier to get ahold of the canapes which were being brought around more often this year.

On the left is a braised pork belly, on the left is hamachi with spices. Loved the hamachi, disliked the pork belly. Pork belly is fat. A slice of cold pork belly to me is like sucking on raw bacon. I like bacon but not that way. Not that I’ve spent any actual time sucking on raw bacon.

There was also lobster on a skewer which was not photogenic but tasted nice. I am not a lobster fan but it was a good chunk of lobster plus something lemony and some celery. It would score higher if I really liked lobster.

Lobster:

Hamachi:

Pork belly:

It is my stated opinion that nothing served at a $180 per person signature dinner has any business scoring below a Lisa. So one major strike against the Toddapalooza so far. Well, it’s only canapes. I’ll give them a break on this. And other people apparently like the pork, so it’s a personal preference thing for me, and I don’t like marking down based on my own preferences.

I will say that they gave my friends and I a lovely table. We were able to see Todd and the wine guy when they got up and talked. They used a microphone, so it was possible for everyone to hear them, although I’m almost certain the whole restaurant couldn’t see them. After so much wine they started sounding like Charlie Brown’s teacher after awhile though.

Amuse: Apple cider, celery

Served with: Ruffino Orvieto Classico

This was really good. I can’t recall ever having a fruit amuse before. The garnish is a very thin apple chip balanced on a slice of apple which was I think marinated in something boozy. Nice. I have given this a very good score for an amuse.

Scallop with lobster jus, littleneck clam, iberico ham broth, sorrel

Pairing: Ruffino “Libaio” Chardonnay

We call this the Skid Mark Scallop. The scallop was perfectly cooked, which is a plus. The little clam tasted like bacon. The bits of pork belly scooped up with gelatinous pepper sauce (orange dots) was better than the pork belly canape. Plus, I liked the chardonnay.

Porcini Papardelle: Fall Mushrooms, Ricotta Salata, Focaccia Breadcrumbs

Wine pairing: Santedame Estate Romitorio di Santedame

Hm let’s see…did they mention SALT? Because that’s what this tasted like. I mean, it tasted of salt to the exclusion of everything else. Here is my dilemma: Release the hounds, or not?

POINTS IN FAVOR OF RELEASING THE HOUNDS

1. A major restaurant at a $180 per person signature dinner has no reason to put something out of its kitchen that tastes like it was prepared in Dead Sea Sauce.
2. I’ve forgotten how the wine was.
3. They couldn’t pour water fast enough.

POINTS IN FAVOR OF KEEPING THE HOUNDS AT BAY JUST THIS ONCE

1. I ate it, all of it. I actually like salt.
2. The big honking mushrooms in it (they are hiding under the noodles) were nice.
3. The noodles and mushrooms were well cooked.

After considerable deliberation I am keeping the hounds indoors and Ned will make his appearance.

I will at this point reiterate that Ned does not need to be showing up at signature dinners. For him to appear at a meal of this caliber is actually rather serious.

Vitello Tonato: Sweetbreads, Toro, Lemon, Garlic Chip

Wine: Ruffino Riserva Ducale Oro Chianti Classico Riserva

Toro is not bull and it’s not a lawn mower. It’s a tuna. We got two little thin slices of tuna over the sweetbreads. This is actually rather fishy-tasting tuna and isn’t my favorite. Traded one to my friend for some extra sweetbreads.

The sweetbreads, however, were as far as I am concerned the highlight of the meal. They were excellent.

Now, that’s more like it. Monty is supposed to show up here, whereas Ned is not.

Wagyu Shortrib, Cauliflower, Petite Vegetables

Wine: Tenuta Greppone Mazzi Brunello di Montalcino

This looks the way it does because a bit of beef carpaccio was wrapped around the shortrib. And you know what the absolute best thing served tonight was? Look at that little thin shaving of pickled cauliflower sitting next to the meat. That’s it. He should have given us a plate of that stuff and I’d forgive him for making me bring out Ned.

Anyway, the shortrib was very good, juicy in texture, tasty and nice. Enjoyed the little veggies. I could have done without the carpaccio because after that much wine just try and unwrap your shortrib in order to see what it tastes like without the extra meat wrapper.

Cheese course: Humboldt Fog, Chestnut Maple, Brioche, Nitro Raisin

Wine: Ruffino Modus “Super Tuscan”

Humboldt Fog is one of my favorite cheeses. Points for that. The thing about this dish was “Look at me, I’m putting raisins in liquid nitrogen and you get some raisin dust on your plate.” OK it’s kind of cool, but it ain’t MythBusters. This was actually a lot more fun last year when we got beet Dippin’ Dots instead of some raisin dust. Oh, and the garnish which looks vaguely like a marijuana leaf was not edible. Last year EVERYTHING was edible. You know what, dude? If you’re going to play with the cheese, go all out.

I like the Super Tuscan but they serve it so late in the game (and this dinner serves TONS of wine) that the wines all started tasting the same.

Pear and Caramel Millefeuille, Tonka Bean Ice Cream

Wine: Ruffino Serelle Vin Santo del Chianti

I think at this point they thought a light dessert would be preferred. In my opinion after all that wine (did I say it was more wine than Mr. Creosote could drink?) we need something with a stronger flavor. This was sort of boring. Pretty, but boring. They did serve it with a very nice dessert wine based on Chianti though.

In conclusion, you’re going to be seeing a lot of us talking this dinner down a bit, based on last year’s Bluezoo (much more creative) or on the Flying Fish dinner the night before, which I understand tended toward the height of culinary accomplishment, while this was a pretty good and somewhat interesting dinner with A LOT OF WINE, enough wine to have a party for the Armies of Ancient Rome.

 

[redzinner]

Nice recap of the evening Catherine and I find myself agreeing with some of your observations.

It was also easier to get ahold of the canapes which were being brought around more often this year.

There was also lobster on a skewer which was not photogenic but tasted nice. I am not a lobster fan but it was a good chunk of lobster plus something lemony and some celery. It would score higher if I really liked lobster.

I like lobster and this lobster on a stick with fennel was yummy. You had to go to the bar and do a no hands attack on the skewers. The lobster was nicely prepared - not rubbery and the fennel helped reduce the richness of the lobster.

Amuse: Apple cider, celery

Served with: Ruffino Orvieto Classico

This was really good. I can’t recall ever having a fruit amuse before. The garnish is a very thin apple chip balanced on a slice of apple which was I think marinated in something boozy. Nice. I have given this a very good score for an amuse.

Liked this amuse too. They gave you a demitasse spoon with it but it had a much better flavor balance when consumed like a 'shooter'. Refreshing and the Orvieto complimented it nicely.

By far my favorite course and wine pairing, Delicioso:

Wagyu Shortrib, Cauliflower, Petite Vegetables

Wine: Tenuta Greppone Mazzi Brunello di Montalcino

You were generous with your assessment of the Salt Course. I don't know how you managed to eat it all. I was really looking forward to the pasta and mushrooms with an Italian red wine. I've heard I'll get my fix at V&A's on Sunday.

In conclusion, you’re going to be seeing a lot of us talking this dinner down a bit, based on last year’s Bluezoo (much more creative) or on the Flying Fish dinner the night before, which I understand tended toward the height of culinary accomplishment, while this was a pretty good and somewhat interesting dinner with a LOT OF WINE.

Agreed. Thanks for the pictures!

 

[TDC Nala]

SATURDAY, OCTOBER 17: DITCH MEETS WORLD

First order of business was riding the Haunted Mansion which has absolutely nothing to do with food and wine so it gets passing mention here but then again I love the Haunted Mansion.

Second order of business is meeting friends at the Ditch (La Cava del Tequila. At least one of the online Spanish/English dictionaries translates “cava” into “excavation or ditch” and Excavation of Tequila is too difficult to say after a few shots, it comes out “Exaaaoanaostoanon”

I have pics of the Ditch everywhere. I will have more for the tequila tasting later. But here is the flight of tequila my friend purchased.

This is the Cava flight. The red stuff is called Sangrita. You are supposed to shoot some with your tequila. The sequence is: salt, tequila, Sangrita, lime. Sangrita is rather like spicy bloody mary mix. Or just call it salsa in a glass.

Believe it or not, walking around the Future World side of WS in the AM meant it was possible to actually get some food.

Here’s the Shrimp Stew from Rio de Janiero Brazil. Mentioned it before but this is my first repeat and I was able to provide photographic evidence this time around. Also tasted the pork skewer ($4) which doesn’t look like much but is quite good. The pork is deceptively tender.

The other photo I have is of the Ham Croquettes from San Juan, Puerto Rico ($3.25). I did not purchase this – my friend Jeff did. But take a look at the shape of the dollop of sauce he got.

GREG RICHIE CULINARY DEMONSTRATION 1 PM

Greg Richie is the head chef at Emeril’s Tchoup Chop at (gasp) Universal. Asking him to come cook at Disney is either a stroke of genius or someone had the wine from Bluezoo’s dinner without eating enough salty noodles with it. Audience full of Orlando locals who know how good this guy’s cooking is.

For more examples of Chef Greg’s work I have an all-seafood tasting menu from Tchoup Chop in my September food report.

Today he demonstrated some Steamed Shrimp and Pork Dumplings.

These are great. Could have used a few more but Pam gets to eat all the ones he cooked onstage, we don’t.

We also got a thimbleful of a very nice chardonnay from Francis Ford Coppola (Votre Sante Chardonnay) but was it really necessary for the winery rep to get up there and plug Coppola's latest film, with slides and everything? At least they weren't plugging the heck out of The Princess and the Frog like everyone else at Disney.

TEQUILA TASTING 3 PM

The tasting is at the Ditch and they lock everything off as far as the seating area goes, but leave the bar open. The presenter is Hilda who is actually from Tequila. So she is in the right place and the right job. I understand it was very difficult to hear Hilda in the first few presentations of this event, because the bar is still open and everyone is happy and loud drinking tequila. So now they have Hilda wear a microphone and there’s a speaker for her voice to be amplified. Whenever she moves, though, we get microphone whine and feedback.

Three “shots” (these aren’t big enough to be shots – they’re the same eyedropperfuls that other food and wine festival events serve) are placed before you. They’re in special tequila glasses – no they’re not just throwing a few drops of tequila into a wineglass. Hilda demonstrates how to sniff tequila. Stick your nose toward the bottom of the glass and sniff; sniff again toward the middle; then hold your glass so your nose is at the top of it and sniff. The tequila will smell different each time.

Then repeat, using aromatics – sniff the lime, and sniff the blanco (Blanco, or white tequila, is the least aged and has the strongest taste. Reposado, or “rested” is aged a bit more and takes on more characteristics of the oak barrels in which the tequila is aged. Anejo is the oldest tequila. They’re priced according to age). You’ll get a different smell from all three sniff points in the glass. They also provide cinnamon to alter the smell of the reposado and coffee beans for the anejo.

Enough sniffing – now we taste. Hold the tequila on your tongue for 4 seconds.

Then we’re served some food – a shrimp ceviche to go with the blanco, chicken tostada for reposado, and crab tostada to eat while drinking the anejo.

I’ve reviewed all this food before, since the Ditch is now my second home.

Here’s the best part of the whole thing. You get to stay in a seat in the Ditch and order some extra ceviches and I had a shot of Frida Kahlo blanco. According to the young lady who took the order, she doesn't remember anyone else ever ordering Frida, so I'm supposed to recommend this if I like it. I thought it was quite good. Frida's a high-end tequila as far as price goes so people don't order her much, even though her face is on a couple of the chairs. This is all relevant because it’s Saturday, the weather’s cool, and everyone who lives within 50 miles of WDW is here looking for food and wine and half of them are in line at the bar. So getting a seat was priceless. Stayed awhile shooting the breeze and the tequila.

About the event - I'd suggest doing it once if you've never done a tequila tasting, to get the experience of sniffing the tequila and finding out how it's made. Otherwise, just camp out on the sofa in the Ditch (my favorite place to be except for sitting back in the corner with the Avenging Angel of Tequila), order some food and a tequila flight and go to town.

Anybody remember the Mark of Gideon?

This was a Star Trek episode about a planet where no one ever died. Therefore so many people lived on this planet that there were people EVERYWHERE and I mean everywhere.

That’s just what Epcot was like on Saturday the 17th. When we left the Ditch the line for the bar was meandering all around the Mexico pavilion. We stopped off in Italy and my intent was to pay for a shot of limoncello, but the line for the Italian wine (not anything festival-related, but the regular wine shop) was practically into Germany. So there will be no more food or beverage reviews from the Festival for this day. If you are going to the Festival on a Saturday, have some prepaid events booked, and either Party for the Senses or a reservation for dinner. We had Bistro de Paris. Or else, just get the heck out of Epcot.

 

[TDC Nala]

BISTRO DE PARIS, 10/17/09

If you’re going to be in Epcot on a Saturday during the Food & Wine Festival it is probably best not to count on being able to get anywhere near the kiosks, or in fact any walk-up purveyor of edibles and potables anywhere in the World Showcase, especially if you’re there on the first weekend the temperature went below 80. On this weekend it actually went below 70 and close to the 50s which brought the Floridians out of the woodwork. I prefer above 70 personally, above 75 even better, so what are they all doing out here? Offer Floridians a chance to wear a jacket and they’re all over it?

At any rate because it’s better to have food arranged for under these circumstances I’m at Bistro de Paris tonight.

I was intending to do wine pairings and the fixed price menu, but because of attendance at a birthday party with cake and wine later on, I’m opting to have no dessert, so you won’t see a dessert here.

Amuse Bouche – Salmon Mousse

Not as cool as Todd’s amuse but good.

The Staff of Life

This is a warm mini baguette I was given to accompany food. Plus some butter with sea salt.

The Elixir of the Gods

Our half bottle of Bordeaux wine in its little napkin jacket. Even the wine thinks it's too cold for Florida. And the wine turned out to be quite good for something picked off the menu!

Cigars? Cigarettes? Goat Cheese?

Copy from the menu: Warm Goat Cheese - with basil and sundried tomatoes in a crisp shell, baby mixed greens, balsamic vinaigrette

Ok, loved the balsamic vinaigrette. There was surprisingly a lot of goat cheese in the goat cigars. My friend was of the opinion that there was too much sundried tomato. I’m not of the same opinion, I probably like sundried tomatoes better.

Frankly, Scallop, I Don’t Give A Clam

This is my entrée. The Menu says it’s
Seared Sea Scallops - stewed fennel with seafood and safranned jus

I think that means with saffron sauce. The “Seafood” was tiny clams (no shells) hiding in the sauce. There’s a cheese crisp sitting in it also. The scallops are not humongous, which is probably why there are five of them. The huge ones really need to be cooked perfectly to maintain the flavor. These smaller ones do not need to be seared so heavily, and they can be a little softer in the middle. The fennel appears to be mostly greens, which are sort of bitter. That went nicely with the red wine.

The Evolution of Champagne

Showing how the Pommery went through its Mumm stages to become Magnum.

Pretty much guaranteed that I’ll want to go back here – it was like being away from The World Madhouse, er, Showcase, for a bit, table neighbors notwithstanding. Okay, the first set of table neighbors were fine, it was their replacements.

 

[TDC Nala]

OCTOBER 18, 2009 SLURP & SLOTH

D23 should have had their event yesterday because having a lounge to go to and food brought to you would have been something to brag about then. Today it’s not so bad. Still cold, though. Walking ‘round the world foraging is much easier today than it was yesterday. I am told they had normal weekend lines, which compared to yesterday were flippin short. So I am pleased that I have picked a Sunday (November 1) for the World Showcase Domination Tour which is how I plan to finish off the food kiosk offerings to the greatest extent possible (not scorched earth but pretty close)

I did find food – lots of food for which I didn’t have to wait long.

Hops & Barley
CRABBY PATTY & CHERRY WHEAT

I know, they sound like roller derby players. But it’s the Crab Cake from Hops & Barley ($4.50) plus a favorite cup of Sam. Actually went for the beer but came away with the crab. Tastes great – no filler. Really, I couldn’t detect any bread in there at all. Maybe a little expensive for the size of it, but what isn’t?

Munich, Germany
I THINK THEY'RE GONNA NEED A BIGGER BUN

As well as having endless comedic possibilities, this Nuernberger sausage ($4.25) is AWESOME in an entirely different way than the Canadian spicy chicken sausage was AWESOME. There seems to be some kind of effort to do extraordinary things with sausage in 2009. I will have to go back and try the Kielbasa if I can get anywhere near Poland, see if I can make it a Sausage Trifecta.

Shanghai, China
CHICKITY CHINA, THE CHINESE CHICKEN, HAVE A DRUMSTICK AND YOUR BRAIN STOPS TICKIN’

OK I know, this doesn’t look like much. It’s called Chicken Urumqi ($3.75) so it doesn’t sound like much either (can anybody pronounce that?) But I will tell you a couple of things. First of all, it’s dark meat chicken. I don’t even like dark meat chicken and I loved this. Why? It’s freakin spicy, and I mean spicy all on its own without additives from gastronomic masochists. However, when you walk up to get it at the counter they’re keeping a big honking bottle of sriracha (Asian chili sauce) there. You can add as much sriracha as you wish to your Chinese chicken. I think I am in love with this kiosk.

Barcelona, Spain
YOU’LL HAVE TO FORGIVE ME, IT’S FROM BARCELONA

Finally the last stop on the way to the Ditch (where else) is the Red Snapper Escabeche ($4.50) and I used a Fawlty Towers quote because you’ll have to forgive me for drooling all over it instead of taking a picture properly. No kidding, this stuff is REALLY good. I don’t know if you have to snag the fish right after they take it off the grill but when it’s hot and a little crispy and sitting on that bunch of veggies with capers and olives, in the words of an American TV icon (rather than a British one for once) it’s perfect-amundo.

 

[MrsSpratt]

WOW. I read the whole thing tonight (pimped from BriarRosie's divine report...)

My husband was willing to read any post I showed him after I made him read the rating system. (I laughed out loud while reading it, and he wanted to know what was so funny.)

I think my favorite is, "L-I-M-I-T-E-D E-D-I-T-I-O-N."

Thank you - can't wait for more!

Mrs. Spratt