Haines His Way

...And I've eaten kishke (or kishka, if you prefer) before - at least the Jewish style.  In fact, I think I shared a plate of it with our esteemed BK at Jerry's deli.  It's basically a matzo meal sausage - the only "meat" in the filling is schmaltz, rendered chicken fat.

Of course, it's usually served with gravy... And gravy makes everything taste better.  

DR Jose - congratulations on the potential employment(s).  Maybe you'll be on Broadway when we're there in late June/early July?

Well, at that point and time, if I don't get the Broadway show that is currently running, I may be out of town with the new show that will be coming in.

Again, not countin' chickens, just sayin'.

Chilen livers?  Is that short for "children" or "Chilean"....or ...?

Is shorthand for Children's Chilean Chicken livers.

Or as they say, SNAFU!

der Brucer

Congratulations on the possibilities DR Jose.  Not quite a blank canvas.

Oh.... NO! With that cap, you look so much like someone from the US of A., DR Tomovoz! Even Dame Julie wears one when she does not want to bother with her hair! (Yes! She told me! )

Hmm...  Now I'm trying to think if I've eaten any unusual fruits of vegetables.   -Although, I guess in our current culinary world, there aren't any truly unusual fruits and vegetables.  However, fiddlehead ferns and ramps come to mind - but mainly since their prime growing/eating season is so short.

Right, it's the short growing season that makes them unusual.

Lucky you! I never could afford that fancy restaurant of the Grand Floridian! Even with my Disney employee discount!

And I even splurged on the chef's table seating.  With the wine pairings!

I have to say, it was actually quite the bargain.  The complimentary bottle of champagne that started off the meal was almost as much as the meal itself.  And they went ahead and recorked the five(!) unfinished bottles of wine and sent them to our hotel room.

*And since we were sitting in the kitchen and were allowed to query the cooks as they prepared the meals, I queried away.  And as a result of all my querying, we were treated to one of each dessert they were serving that night.

But, seriously, considering the service and the seven courses, it really is not an "overpriced hotel meal".

-Oh, our dinner at The Brown Derby that trip was quite good too.

   I don't remember you being short.

I had read somewhere that, while still not confirmed, this is more likely at some point in the not-too-distant future.

Nope! The new CEO at Disney has said "NO!" to a release of Song of the South, at the last Shareholders Meeting!

But the Walt Disney Treasures DVD collection is not stopped! More new titles this December!

"Disney shows it has even more treasures up it's sleeve!

Walt Disney Home Entertainment continues the popular Walt Disney Treasures series with three new 2-Disc DVD sets featuring rarely seen footage presented with amazing color and sound. The seventh installment of Walt Disney Treasures will be available December 11, 2007 in a limited supply just in time for the holidays.

Predating even Mickey Mouse, the legendary and rarely-seen Oswald The Lucky Rabbit was Walt Disney's first big animated star, and having recently returned to the Disney fold, comes out of the vault for the first time ever on DVD. The silent shorts made from 1926 to 1927 with Walt's personal touch, are revitalized with a brand-new score specifically made for Walt Disney Treasures, Wave VII.

Chronological Donald, Volume 3 features the most prolific of "Walt's Fab Five," the short-tempered but hilarious Donald Duck in rarely seen solo shorts dating 1947 through 1950.

Disneyland: Secrets, Stories and Magic is a comprehensive look at the "Happiest Place on Earth." The centerpiece of this volume is a new documentary with archival footage, including Walt's own words, as well as new interviews that reveal the magic and manpower behind one of the world's most famous destinations.

Each volume features noted film historian, author, and critic Leonard Maltin. Each volume is individually numbered, with an authenticity certificate, and an exclusive lithograph in the collectible, unique packaging tins and available just in time for the holidays, in a limited supply only."

 I don't remember you being short.

Well, he looks taller with a CAP!

My peanut butter needs preserves, not jelly.  And s'mores should only be made over a campfire.  Did the restaurant have a campfire?

And speaking of food...

I don't really spot anything unusual on the menu at Dressing Room - A Homegrown Restaurant.   Oohh... "Kettle maccherone and cheese".


AND we get a nice discount too!

My peanut butter needs preserves, not jelly.  And s'mores should only be made over a campfire.  Did the restaurant have a campfire?

NOT in a restaurant themed on homestyle cooking at Mom's place in the fifties!

DR Jose, I love hearing about your culinary adventures....especially when I'm tagging along!

Sometimes I wonder if DR Jose really is a pianist!

I'm sure he knows that the area where the Chef checks the plates before sending them to the dining room is called a... piano!!

I should have indicated I was joking or you are joking now.

Almost ALWAYS joking!