I just returned from my first-ever (probably not last) trip to Walt Disney World.
We had a fun group
It sure is like nowhere else on earth. My favorite ride, by far, was Tower of Terror – I rode it three times!
Another highlight was Epcot’s Countries. We visited Germany for an Oktoberfest beer, a Werther’s caramel and chocolate dipped pretzel and Japan for some authentic sushi and sashimi.
The parks are great, it’s the people that need some work. It’s hard to ignore how well the food industry has these people wrapped around their finger. If you can convince someone they need an ice cream bar before breakfast, you must be doing something right – marketing wise. One of the restaurants we went to did have red quinoa cakes. I was impressed!
The last day in Florida was devoted to laying out by the pool, after a brief trip to Downtown Disney. –> Lego Seamonster.
It’s always nice returning home and loading up on groceries.
I decided to make goat cheese pasta with roasted cherry tomatoes and pine nuts tonight, after finding the recipe here.
1/2 pound whole wheat spaghetti
12-15 cherry tomatoes
2-3 oz goat cheese
2 tbsp freshly grated parmesan
2 cloves garlic, minced
pine nuts, toasted
salt and pepper
Toss tomatoes in olive oil and salt before roasting on a sheet pan at 350 for 20 minutes. Meanwhile, boil pasta until al dente. Drain and return to pot. Add in a drizzle of olive oil, garlic, salt and pepper, half of your goat cheese, and parmesan. Plate and top with tomatoes, pine nuts, basil, remaining goat cheese and any remaining parmesan.