Get Ready, the Return of the Pumpkins

I know it's only September 10th but that's never going to stop Disneyland from getting the drop on a celebration and pulling people into the park. September and October used to be such lovely times to go to Disneyland.  Sure there was some post summer ride closures and the park days are a little shorter but with the kids back in school, the summer vacationers back at work, September and October became the best of the off-season visiting time back in the day with the light crowds and good weather still prevailing. And then Halloween happened and Disney park people began to see that people really go for this Halloween stuff and there is money to be made out there. So at Disneyland, Halloween starts pretty much right after Labor Day. So with that in mind, here is the first in what I am sure are many, many, pictures of Disney pumpkins between now and Oct 31. Trick or Treat.

Can Someone Explain Mr. Toad...

There's a lot of things in life I don't understand.  There's a lot of things in Disneyland I don't understand. Maybe I'm some kind of simpleton.  Anyway, Mr. Toad's Wild Ride is a Disneyland original dating back to 1955.  It's got a lot of history behind it, but few will remember the movie or stories that are behind its being there in the first place. So yes on history, but where is the charm?  A wild ride?  No, this is the adventure of a maniac so there's running from the cops, a dynamite explosion, a bartender juggling mugs of beers, assorted crashing, and finally ending up in hell (literally) as the ride ends.  Walt and his imagineers must have had a few when they came up with this idea.  Walt Disney World Magic Kingdom pulled the plug on it's Mr. Toad 10 or 12 years ago but the Disneyland version continues on.  Granted, the ride is really short at about 2 minutes so and there is little you can do with the space but still, try explaining Mr. Toad to your 5 year old.

Oh well, I think I get on old Toady about every 5 years or so then think to myself, "what did I do that for?"  At least its a ride, small it may be, and there is seldom a long wait so that is always a good thing.  But really, Mr Toad?

Turtle Talk (with Video)

Turtle Talk with Crush in the Disney Animation Building in the Hollywood Backlots (soon to be Hollywoodland) area of DCA is for kids.  Well, kids of all ages, but mostly kids.  It allows them to interact in real time with the super cool Crush from the Finding Nemo Pixar film.  It can be hysterically funny but can also fall a bit flat.  Like most "live" performances, Turtle Talk is dependent to a certain degree of the level of audience participation, the questions being asked, and what is being said.  Mrs. DisneylandTraveler and I are Crush fans but I have to say, the last couple of times we have been in there, the performance has been a bit on the flat side.  With Crush, you never go in there quite knowing what you'll get.  You may get a fall down funny jewel or a "why did we go in there?" when all is said and done.  That being said, if you have kids, Turtle Talk with Crush is a must-do.  All others, eh, sometimes yes, sometimes no.

It may be taken for granted at this point but you do have to marvel at the technology that allows a live audience to interact dynamically with an animated character.  Something tells me computers and "blue screens" are behind the magic.

Here is a video Mrs. DisneylandTraveler took of one the more cuter interactions between the audience and the talking turtle.

The Astro Blaster - I Suck, Mike Doesn't

My friend Mike sent this intergalactic transmission to me here at work a few hours ago. Yeah, I'm at work, he's at Disneyland.  Sometimes life isn't fair.  It says his score is 628,100. His wife was a just little short of that with 31,100.  Actually, her score is something I can relate to, you see, as I have never broken the 100,000 mark in Buzz Lightyear's Astro Blasters.  In fact, I have never beaten Mrs. DisneylandTraveler.  I suck at the game.  Sure, I've looked online, read all the cheat sheets, know where all the tips and tricks are to pile up points but I can't hit the broad side of a barn with any kind of gun.  If I chose a career in bank robbing, I probably would have lasted about 8 minutes. I  have never fired a real gun in my life but I'm sure all the shooting ranges have gotten word and have a picture of me in their lobby that says not to let this man on their property under any circumstances.  My shooting prowess is a black mark on the male species.

But I have a date with Astro Blasters.  I'll be back.  I'll keep trying.  But I'll still suck.

Mickey Mouse Must Sure Love Football

I just marvel at the size of the Disney California Adventure Expansion project.  That mountain range towering above Carsland is huge.  Radiator Springs Racers is the largest ride/attraction ever built in a Disney park. Buena Vista Street will rejuvenate the park entrance and bring it some sorely needed atmosphere and charm. The changes made to Paradise Pier have at least given that area of the park some measure have cohesion in its theming.  Yep, you can see 1.1 billion dollars hard at work.

And then yesterday, it is all put in perspective.  The Disney owned ESPN network added 8 years on to its contract with the NFL for the broadcasting rights to Monday Night Football when the current contract expires in 2014  The new contract will run to the year 2021. The cost to Disney/ESPN for its MNF contract - try 15.2 billion dollars.  That's $15,200,000,000. Disney fans are passionate about their devotion to their favorite theme park but follow the money.  Apparently when Mickey Mouse is done with his work day on Mondays during the fall and winter, he goes back to his house, puts on his favorite football jersey, grabs the remote for his TV, pops open a cold one, and watches some football.

Another Recipe - The Loaded Baked Potato Soup

I sang the praises of Disneyland's Carnation Cafe Loaded Baked Potato Soup almost literally in an earlier post titled In Praise of a Bowl of Soup.  Tried the recipe and the family loved every last mouth watering calorie and there are plenty of them.  While I was posting the pumpkin muffin recipe in my previous blog entry, I thought it best to capture the soup recipe as well so I can keep these handy on this blog rather than having to go search for them.  So here is the Baked Potato Soup recipe.

Note: 32 oz. of half and half may work out better than the heavy cream and save a calorie or two. The heavy cream version is very rich.

Loaded Baked Potato Soup

Yield: six 8-oz portions

Ingredients:
4 large Russet Potatoes (peeled and small diced)
4 medium Red Potatoes (small diced)
6 oz (2 large stalks) Celery (small diced)
6 oz (1 large or 2 small) Carrots (peeled and small diced)
I medium yellow Onion (small diced)
2 oz unsalted Butter
1 lb. bacon (rough chopped) (*tip: place slices of bacon in the freezer to make it easier to cut. Will slip less)
16 oz Chicken stock or vegetable stock
32 oz Heavy Whipping Cream
2 oz Flour
1 oz vegetable oil
Salt/pepper to taste
*Small dice is ¼ In. x ¼ In.

Garnish with these items if desired:
Chives (chopped)
Bacon Bits
Sour Cream
Cheddar and Mozzarella Cheese (shredded)

PROCEDURE:
1. Place stock pot, (6-8 quart pot) over medium heat. Add the vegetable oil, butter and bacon. Start rendering the bacon (process of releasing the fat through cooking). The bacon will start to release its fat. Do not allow it to burn.

2. Cook bacon until crispy, remove and set aside on a paper towel; leaving the fat from the bacon in the pan. Add onions, carrots, and celery. Traditionally these 3 items are called the MIREPOIX. Sweat the mirepoix until the onions turn translucent. Add potatoes and cook for 4 minutes. Add the flour to make roux. Cook roux until blond in color, (about 5 to 7 minutes), while stirring constantly. Add chicken stock and half of the bacon back into the pan. (Reserve the rest of the bacon for garnish.) Season with salt and pepper.

3. Turn the heat to medium high, bring the soup up to a simmer and cook for 15 minutes or until the potatoes are soft and tender. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.

4. You can adjust the thickness by adding water or stock for a thinner soup. It should have a creamy consistency. Adjust your seasonings.

5. Garnish with your desired toppings.

Sign of Autumn - The Return of the Pumpkin Muffin

Well, it's official. Disneyland has officially rolled into the Autumn season when the Pumpkin Muffin made its first appearance at the Blue Ribbon Bakery yesterday. Somewhere Mrs. DisneylandTraveler is doing a happy dance because she loves these things. We're probably not going to make it down there this HalloweenTime but depriving Mrs. DLT of the beloved muffin is not an option. Thanks to the wonders of the Internet, here is the Disney parks pumpkin muffin recipe:

Recipe:

Pumpkin Muffins with Cream Cheese Icing

Pumpkin Muffins:
2 cups pumpkin puree (canned)
1-1/2 cups granulated sugar
3 large eggs
3/4 cup canola oil
1-1/2 tsp. vanilla extract
1 cup all-purpose flour
3/4 tsp. salt
1-1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. cinnamon
3/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 cup raisins

Preheat oven to 325 F.

In a large mixing bowl, whisk together pumpkin, sugar, eggs, oil and vanilla until well blended.


Sift together flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg over the pumpkin mixture and whisk until just blended. Overmixing may result in less tender muffins.

Fold in the raisins until consistently distributed.

Portion mixture into muffin pans and bake at 325 F for 25 minutes.

Insert a toothpick into center of muffin and remove. If toothpick is clean, the muffins are ready. If not, allow muffins to cook an additional 1-2 minutes or until toothpick is clean. Allow muffins to cool for 30-60 minutes.

Cream Cheese Icing:
1 cup unsalted butter
1-1/2 cups cream cheese
1 tsp. vanilla extract
2 cups powdered sugar
1/2 tsp. cinnamon

Allow cream cheese and butter to soften at room temperature for about an hour.

Mix cream cheese and butter together until smooth.

Add vanilla extract, powdered sugar and cinnamon, and mix until well blended.

Remove from mixer, and cover and refrigerate until needed.

Fill a pastry bag fitted with a star tip with icing.

Poke a hole into the center of each cooled muffin and squeeze icing directly into the middle of the muffin, finishing with a rosette on the top.