Same here...I'm still mourning the Jeremy Irons narration. Pretty sure I had the opening line as the ringtone on my Motorola flip phone. Like a grand and miraculous spaceship....I am nervous about the SSE refurb. I have been saying I wouldn't be upset if the closures meant just basic, routine refurb for it, rather than an entire overhaul. I'm afraid they are going to ruin it. They haven't had a good track record with "plussing" attractions. Especially at Epcot. See Soarin' and TT.
Looks pretty healthy. All you need is a glass of ice cold milk.Salads...Buffalo chicken and mine is a "sort of" Cobb. The blue cheese crumbles seemed a little off despite only being opened a couple days ago so those didn't make it.
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The first time I ever had fettuccine Alfredo was at L’Originale Alfredo di Roma Ristorante, at Epcot.The alfredo was pretty good. I would make it again, but add a little more pepper.
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Use the back of a wooden spoon and beat the living cluck out of that chicken.Mike, from the kitchen: Do we have a rolling pin?
I laughed and laughed. Join me, won’t you.
(Apparently he’s flattening the chicken with a wine bottle, and Spenser is fuh-reaking.)
Mike, from the kitchen: Do we have a rolling pin?
I laughed and laughed. Join me, won’t you.
(Apparently he’s flattening the chicken with a wine bottle, and Spenser is fuh-reaking.)
It never occurred to me that chicken needs flattening.I have a rolling pin, but when I flattened chicken the other day I used a jar of salsa. Never occurred to me at the time to use a rolling pin.
Sometimes they are "bumpy" and hard to write on.It never occurred to me that chicken needs flattening.
That’s as good an explanation as any.Sometimes they are "bumpy" and hard to write on.
Have you ever noticed with most chicken based Chinese food that the chicken is in thin strips. Well that is how they get those. Pounded flat and then cut in ribbon like strips. Now what Mike was doing with it, is not for me to say.That’s as good an explanation as any.
He watches too many cooking shows. What he needs to start watching are CLEANING shows.Have you ever noticed with most chicken based Chinese food that the chicken is in thin strips. Well that is how they get those. Pounded flat and then cut in ribbon like strips. Now what Mike was doing with it, is not for me to say.
This is what happened because you mentioned DQ. I couldn't shake the need for a treat! View attachment 465288
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