Dining – The Real Disney Challenge

So much to choose from!!  Am I the only one that gets overwhelmed when my 180 days draws near and I have to start planning my dining reservations for an upcoming Walt Disney World vacation?  It’s a bigger challenge than the New York Times crossword puzzle!

How will I know six months in advance if I’ll feel like Japanese or German when I’m standing in EPCOT waiting for the Candlelight Processional to begin?  How can I choose between the fun and family friendly 50s Prime Time Cafe or the upscale and delicious Hollywood Brown Derby at Disney’s Hollywood Studios?

I spend hours poring over reviews at http://www.disneyfoodblog.com/ – where the team of fantastic foodies tempts me with cupcakes and pastries, new menu items and must try snacks.  Then I hit http://allears.net/index.html, where I spend an equal amount of time checking out the menus at each restaurant that I’ve put on my short list (how did my short list come to include 40 restaurants??).

After thinking I had all my dining in place and ready to go for our Christmas vacation this December, I’m rethinking everything.  I’m trying to accommodate different palates, different personalities, and different pleasures.

Set in stone is Christmas dinner at Artist Point at Wilderness Lodge.  And yeah, pretty much nothing else.

So, what are some of your favorite holiday time dining experiences at Walt Disney World?  How about any other time?

Every Once in a While…

…you just have to have a taste of Disney World.

But you can’t always get there.

So what do you do?

I have, over the years, built up quite a collection of recipes for some of my Disney favorites, and one that I’m surprised I have (but use most often) is the Boma recipe for Frunch.  I am not a juice drinker.  I don’t love juice, never drink orange juice or apple juice, and would rather have a cold glass of water if it came down to a real thirst quencher.

But I LOVE Frunch.  The combination of juices is just the right amount of sweet and tart, and this refreshing punch is easy to make and perfect for a brunch or summer lunch.

In case you’re craving a little bit of Disney World – here’s the recipe for West African Frunch from Boma.  Because it’s so hard to find mango juice, I’ve skipped the pineapple juice concentrate and used pineapple mango juice – it works just fine that way, too.

1 1/2 cups of mango juice

1/2 cup pineapple juice concentrate, thawed

1/2 cup lemonade concentrate, thawed

2 cups fresh orange juice

3 cups of water

4 Tablespoons of grenadine

Mix all ingredients together, serve over ice in a tall glass.