shoreline99

Very sorry for your loss.

Thanks. We will hope for the best. Both of the girls were treated poorly by Disney during the pandemic, and both had previous offers to return to lesser roles that they rejected. Working for DCL, though, comes with some next-level perks and opportunities, so this will hopefully go well for her. 
TCD

I'm purchasing the "Hard Pass" this time around

I'm purchasing the "Hard Pass" this time around

I'm purchasing the "Hard Pass" this time around

I'm going to touch on a few topic that i've read in this multi page thread.
 
1. Is FF slowing down?  Answer yes, I think other social media consumes peoples free time online.  I think they get most of their breaking news / updates there and come here just to see if anyone they know has something going on.  I'm not a social media user I only use Discord and involved in several topic servers there.
2. There are no moose in Great Smokey Mountains National Park, they would be Elk very very big elk.
3. The cost, and frustration of going to DW or the Fort.  My wife, our son (now 6) and I have been going to the fort every fall (Mid Sept) for over 10 years.  Our first year going we made reservations about 8 weeks out and hand APs for the parks.  As they years went by and my son was born (Oct 1, 2014) we moved our trip to Late Oct - Early Nov so we could do the Halloween Party and Christmas Party.  By this time we had to book our site over a year in advance.  This is where frustration with Disney, and the booking systems started for me in 2014 or 2015.
We missed 2020 due to me coming down with Covid but had done a fly down trip and stayed in a resort.  Then another fly down trip in March 21 when we renewed our APs and they gave us a large discount on a room.
Our  trips into the parks where a huge letdown.  While the parks were open, and most attractions were open they Magic was gone.  Completely Gone.  We saw No cast members making magical moments by interaction with guests.  The parks were not clean (clean to Disney Standard).  We will be leaving on Sep 10th for a 3 week stay at the Fort, but this trip is a lets see how it goes trip for us.  The park reservation system is by far the worst thing that's been implemented.  We enjoy waking up and deciding where we want to go that day.  We never pre book Fast Passes, usually only pre book a few meals.  Disney has taking our laid back family vacation and put us on their schedule.

Our apple tree has been EXTREMELY prolific this summer. Enjoy our favorite Apple Crisp and Apple Butter recipes below. 
 
Apple Crisp:
(4 servings, can be doubled)
6 apples - peeled, cored and sliced*
1/2 tsp cinnamon
1 cup brown sugar
3/4 cup quick oats
3/4 cup AP flour
1 tsp cinnamon
1/2 cup cold butter
 
1. Preheat oven to 35 degrees.
2. Toss apples with sugar and 1/2 tsp cinnamon to coat; pour in to 9" square pan (if doubling recipe, use 9x13 pan).
3. Mix brown sugar, oats, flour, and remaining 1 tsp cinnamon in a separate bowl. Use a pastry cutter or two forks to mash butter into the oats mixture until it resembles coarse crumbs. Spread over the apples to the edges of the baking dish. Pat the topping gently until even coverage.
4. Bake in preheated oven until sides are bubbling, about 40 minutes.
- Serve warm with vanilla ice cream or whipped cream. 
 
Instant Pot Apple Butter:
Yield: 3-4 pints
 
1/2 cup brown sugar
1/4 cup apple cider (NOT apple juice)
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp kosher salt
1 tsp vanilla extract
2 whole cinnamon sticks
5-6 lbs (or more) apples*
 
1. Add all ingredients to IP insert except apples and cinnamon sticks.
2. Core and slice unpeeled apples into 6-8 pieces and add to bowl. Add enough apples to fill IP insert to "MAX" line.
3. Pat down well. Stick cinnamon sticks down into apples.
4. Cover IP and turn vent to "Sealing". Set IP to "Manual" for 8 minutes at High. When cycle is complete, let pressure release naturally for 15-20 minutes and then manually release remaining pressure.
5. Take off lid and carefully remove cinnamon sticks from apples.
6. Use an immersion blender until mixture becomes smooth, You can also use a food processor or blender, in batches. Be sure not to fill blender more than half full. Add blended mixture back to IP.
7. Turn IP to sauté and push the 'adjust' button to LESS'. Simmer for 10-15 minutes, stirring constantly, until thickened to desired consistency.
8. Turn off IP and let cool . Store in an airtight container and refrigerator for up to 3 weeks or freeze for up to 6 months. 
 
* Our apple tree is a Macoun, which is awesome for both of these recipes, but you can use whatever type you like. 

Our apple tree has been EXTREMELY prolific this summer. Enjoy our favorite Apple Crisp and Apple Butter recipes below. 
 
Apple Crisp:
(4 servings, can be doubled)
6 apples - peeled, cored and sliced*
1/2 tsp cinnamon
1 cup brown sugar
3/4 cup quick oats
3/4 cup AP flour
1 tsp cinnamon
1/2 cup cold butter
 
1. Preheat oven to 35 degrees.
2. Toss apples with sugar and 1/2 tsp cinnamon to coat; pour in to 9" square pan (if doubling recipe, use 9x13 pan).
3. Mix brown sugar, oats, flour, and remaining 1 tsp cinnamon in a separate bowl. Use a pastry cutter or two forks to mash butter into the oats mixture until it resembles coarse crumbs. Spread over the apples to the edges of the baking dish. Pat the topping gently until even coverage.
4. Bake in preheated oven until sides are bubbling, about 40 minutes.
- Serve warm with vanilla ice cream or whipped cream. 
 
Instant Pot Apple Butter:
Yield: 3-4 pints
 
1/2 cup brown sugar
1/4 cup apple cider (NOT apple juice)
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp kosher salt
1 tsp vanilla extract
2 whole cinnamon sticks
5-6 lbs (or more) apples*
 
1. Add all ingredients to IP insert except apples and cinnamon sticks.
2. Core and slice unpeeled apples into 6-8 pieces and add to bowl. Add enough apples to fill IP insert to "MAX" line.
3. Pat down well. Stick cinnamon sticks down into apples.
4. Cover IP and turn vent to "Sealing". Set IP to "Manual" for 8 minutes at High. When cycle is complete, let pressure release naturally for 15-20 minutes and then manually release remaining pressure.
5. Take off lid and carefully remove cinnamon sticks from apples.
6. Use an immersion blender until mixture becomes smooth, You can also use a food processor or blender, in batches. Be sure not to fill blender more than half full. Add blended mixture back to IP.
7. Turn IP to sauté and push the 'adjust' button to LESS'. Simmer for 10-15 minutes, stirring constantly, until thickened to desired consistency.
8. Turn off IP and let cool . Store in an airtight container and refrigerator for up to 3 weeks or freeze for up to 6 months. 
 
* Our apple tree is a Macoun, which is awesome for both of these recipes, but you can use whatever type you like. 

I got this info from a music management guy that I met at the fort that happened to spend a month there a few years back.:
 
 

I know Mo is waiting for this, so I'll try to keep it brief and to the point.
We ate at V&A's earlier this week, in the main dining room. This is one of three dining options at V&A's, along with the chef's table and the smaller, private dining room. There is a harpist playing in the dining room for the evening, and the ambiance was lovely.
Our party arrived about a half hour early, since I was informed when the restaurant called to confirm our reservation that we would be seated promptly at our reservation time (6 PM). Most of our party went into the adjacent bar at Mizners, but they hadn't even had a chance to order a drink before our table was ready.
Unassuming entrance:

Ceiling detail:

Drinks were ordered, and our waiter for the evening (John from Boston, MA) and server (Rado, not sure where the gentleman was from but he was very helpful all evening) passed around personalized menus and a glass of champagne for everyone.


This was my menu for the evening, with 11 total courses (including the amuse bouche). We also chose to do the wine pairing (2-3 oz. pours):

One of our party had the pescatarian menu, which was basically the same but with substitutions for the animal protein dishes. Another in our party had the vegetarian menu, which he said was amazing as well.
Amuse Bouche, New Zealand Langoustine with Imperial Caviar, Avocado and Lime Nuage:

The Nuage was a type of foam, and the pairing of the salty langoustine and caviar with the creamy avocado and sweet foam was a nice way to start the dinner. We all skipped the additional caviar dish.
First Course, Bison Tenderloin with Horseradish Creme and Clementines.

This was a Bison carpaccio, and was a great bite, with the clementine pairing well with the sharpness of the horseradish and the flavor of the meat. Most if not all of the dishes were about texture and balance as well as flavor, and we all felt that they nailed it consistently.
Second Course, Maine Halibut with Poppy Seed and Lemon Ravioli

Quite possibly my favorite single bite of the evening, the sauce with this dish was amazing. The fish was perfectly cooked and seasoned, and the handmade ravioli with fresh herbs paired well with it.
Third Course, Dover Sole with Petite Squash and Tomato Water:

Don't let the name fool you, that tomato water was amazing. They brought the dishes to the table and poured the sauce over at each plate. Delicious and so aromatic - thank god they had bread service.
Fourth Course, (this was a 'chef's choice' and was not on the menu) Lamb shoulder with Yukon Mashed Potatoes and Potato 'glass':

The piece on top was a modernist take on a potato chip, and was really quite interesting. It is made using raw pureed potatoes, white vinegar and salt that is blended together and spread on a silk screen, then dehydrated overnight and fried the next day. I think this was the most 'nontraditional' item on the menu, and very well done.
Fifth Course, Roasted French Quail with Corn Pudding and Spinach:

The Quail was cooked as a type of sausage, very tasty.
Sixth Course, Kurubota Pork Belly with Pineapple and Peanuts:

Honestly, this was good but it was my least favorite plate of the night. The wine pairing with this was one of the best, though.
Seventh Course, Australian Kobe Style Beef with Potato Pinwheel (I did splurge for the Miyazaki Beef add-on also):

I've never eaten such a buttery, delicious piece of beef - the Japanese portion we shared among three of us so we each got a bite. You've heard the phrase 'melt in your mouth, that's exactly what this did. It was served with a savory sauce. The 'Kobe style' beef was also amazing, well paired with a nice Cabernet and a chimichurri sauce. (sorry for the 'already took a bite' photo)
Eighth Course, cheese plate

We could have ended the meal here and it still would have been perfect. Nice selection of cheeses, and the fresh honeycomb was fantastic. They also brought out the coffee service, which is made fresh at your table in a kind of 'reverse perk' British vacuum pot.

The glass carafe with the grinds in it is placed in the pot of water, and a small burner is lit below the pot. The water heats up and perks up and into the carafe with the grounds, and the burner is extinguished. As the pot cools, the coffee is drawn back down into the pot and then served. It's pretty cool to watch, and the coffee was as good as I've had. https://cona.co.uk/cona-products-dining.php for info and https://www.youtube.com/watch?v=aUzDYHi1A2g for a video of the coffee brewing (not my video).
Ninth Course, Banana Cream Dessert (not on the menu):

Fresh banana with a salted caramel sauce, with a crunchy wrap full of banana cream and more sauce. This was reeeally good. By this point we were all pretty much done, but there was yet the..
Tenth Course, Bittersweet Chocolate Dome on Praline Crunch

Compared to a lot of the other plates, this one was larger, and if we were doing it again I think I would have brought this home to enjoy. It was delicious, but by this point we were stuffed.
After coffee and dessert were finished, the waiter came around with chocolates for everyone, which we did manage to decline.

All in all an excellent dinner, no one had the slightest complaints (even after the bill had arrived) and the presentation, food, service and ambiance were all wonderful. 10/10.
Would I do it again? Maybe, but I feel like that box was checked and there are so many other places to get excellent meals on and off property that it's more for a once-in-a lifetime experience.

I know Mo is waiting for this, so I'll try to keep it brief and to the point.
We ate at V&A's earlier this week, in the main dining room. This is one of three dining options at V&A's, along with the chef's table and the smaller, private dining room. There is a harpist playing in the dining room for the evening, and the ambiance was lovely.
Our party arrived about a half hour early, since I was informed when the restaurant called to confirm our reservation that we would be seated promptly at our reservation time (6 PM). Most of our party went into the adjacent bar at Mizners, but they hadn't even had a chance to order a drink before our table was ready.
Unassuming entrance:

Ceiling detail:

Drinks were ordered, and our waiter for the evening (John from Boston, MA) and server (Rado, not sure where the gentleman was from but he was very helpful all evening) passed around personalized menus and a glass of champagne for everyone.


This was my menu for the evening, with 11 total courses (including the amuse bouche). We also chose to do the wine pairing (2-3 oz. pours):

One of our party had the pescatarian menu, which was basically the same but with substitutions for the animal protein dishes. Another in our party had the vegetarian menu, which he said was amazing as well.
Amuse Bouche, New Zealand Langoustine with Imperial Caviar, Avocado and Lime Nuage:

The Nuage was a type of foam, and the pairing of the salty langoustine and caviar with the creamy avocado and sweet foam was a nice way to start the dinner. We all skipped the additional caviar dish.
First Course, Bison Tenderloin with Horseradish Creme and Clementines.

This was a Bison carpaccio, and was a great bite, with the clementine pairing well with the sharpness of the horseradish and the flavor of the meat. Most if not all of the dishes were about texture and balance as well as flavor, and we all felt that they nailed it consistently.
Second Course, Maine Halibut with Poppy Seed and Lemon Ravioli

Quite possibly my favorite single bite of the evening, the sauce with this dish was amazing. The fish was perfectly cooked and seasoned, and the handmade ravioli with fresh herbs paired well with it.
Third Course, Dover Sole with Petite Squash and Tomato Water:

Don't let the name fool you, that tomato water was amazing. They brought the dishes to the table and poured the sauce over at each plate. Delicious and so aromatic - thank god they had bread service.
Fourth Course, (this was a 'chef's choice' and was not on the menu) Lamb shoulder with Yukon Mashed Potatoes and Potato 'glass':

The piece on top was a modernist take on a potato chip, and was really quite interesting. It is made using raw pureed potatoes, white vinegar and salt that is blended together and spread on a silk screen, then dehydrated overnight and fried the next day. I think this was the most 'nontraditional' item on the menu, and very well done.
Fifth Course, Roasted French Quail with Corn Pudding and Spinach:

The Quail was cooked as a type of sausage, very tasty.
Sixth Course, Kurubota Pork Belly with Pineapple and Peanuts:

Honestly, this was good but it was my least favorite plate of the night. The wine pairing with this was one of the best, though.
Seventh Course, Australian Kobe Style Beef with Potato Pinwheel (I did splurge for the Miyazaki Beef add-on also):

I've never eaten such a buttery, delicious piece of beef - the Japanese portion we shared among three of us so we each got a bite. You've heard the phrase 'melt in your mouth, that's exactly what this did. It was served with a savory sauce. The 'Kobe style' beef was also amazing, well paired with a nice Cabernet and a chimichurri sauce. (sorry for the 'already took a bite' photo)
Eighth Course, cheese plate

We could have ended the meal here and it still would have been perfect. Nice selection of cheeses, and the fresh honeycomb was fantastic. They also brought out the coffee service, which is made fresh at your table in a kind of 'reverse perk' British vacuum pot.

The glass carafe with the grinds in it is placed in the pot of water, and a small burner is lit below the pot. The water heats up and perks up and into the carafe with the grounds, and the burner is extinguished. As the pot cools, the coffee is drawn back down into the pot and then served. It's pretty cool to watch, and the coffee was as good as I've had. https://cona.co.uk/cona-products-dining.php for info and https://www.youtube.com/watch?v=aUzDYHi1A2g for a video of the coffee brewing (not my video).
Ninth Course, Banana Cream Dessert (not on the menu):

Fresh banana with a salted caramel sauce, with a crunchy wrap full of banana cream and more sauce. This was reeeally good. By this point we were all pretty much done, but there was yet the..
Tenth Course, Bittersweet Chocolate Dome on Praline Crunch

Compared to a lot of the other plates, this one was larger, and if we were doing it again I think I would have brought this home to enjoy. It was delicious, but by this point we were stuffed.
After coffee and dessert were finished, the waiter came around with chocolates for everyone, which we did manage to decline.

All in all an excellent dinner, no one had the slightest complaints (even after the bill had arrived) and the presentation, food, service and ambiance were all wonderful. 10/10.
Would I do it again? Maybe, but I feel like that box was checked and there are so many other places to get excellent meals on and off property that it's more for a once-in-a lifetime experience.

OK, so we ditched the Cali Grill option as we caught the last monorail of the night (at 10:30), and chose to ride through to the Poly, where we were told there was a 90 minute wait for Trader Sam's. After I laughed at the hostess, we ordered up a Minnie Van back to our hotel. In hindsight, it was probably a good decision overall.
Review and photos to follow.

Oh, come on. Boone's Farm is where it's at.

Oh, come on. Boone's Farm is where it's at.

We totally hit the jackpot on a reservation for 6, must have gotten someone else's cancellation.
And, in the interest of sharing information for anyone interested in dining there,
 

And don't forget the Great Movie Ride!

Because 7 ate nine?

Because 7 ate nine?

https://wdwnt.com/2018/04/rumor-new-monorail-fleet-has-been-ordered-for-walt-disney-world/

Because 7 ate nine?

I finally wrote a note to guest services about the change (pretty much what I posted here), and just received a standard canned response. 
—
Dear (Me),

Thank you for your email regarding our policy for overnight resort parking.

We must occasionally make adjustments based on a variety of factors, including alignment with our domestic resorts in California and Hawaii. As you mentioned in your correspondence, the industry standard for full-service hotels is to charge a parking fee. The policy regarding resort overnight parking will apply to reservations booked on or after March 21, 2018, while Theme Park parking will remain complimentary for all Resort Guests. Information about parking for Resort Guests may be found on our website.

Complimentary parking will be available for all Guests who wish to dine, shop, enjoy activities or visit a resort for the day.

Please be assured that we are committed to providing unique experiences and quality entertainment in our Theme Parks and Resorts. 

(Me), we appreciate you taking the time to share your thoughts with us and we look forward for future opportunities to entertain you and your family.

Warmest regards,

Cassandra
Guest Experience Services
Walt Disney World Resort My original email:
Mar 23, 2:26 PM PDT 
To Whom It May Concern;
After much thought, I decided to drop guest services a note regarding the new resort parking fee being charged to all guests with vehicles staying at ‘on property’ Disney resorts. Not that my voice means more than any other drop in the bucket, but I think that this is totally ridiculous and a complete money grab by the management. 
Our family has made many trips to WDW over the last ten years, and has almost always stayed at the Fort Wilderness Cabins. One of the main reasons we’ve chosen the cabins for our lodging is not only the theming and the atmosphere for our rather large family, but because we normally drive to WDW and like being able to park our vehicle at our cabin. Charging a per diem fee to park there seems like a real slap in the face, given that each cabin has its own parking space. Even at the larger resorts, this seems like an excessive move. 
Look, I get it. We travel to other places and we live near NYC – in an urban location where parking and land are at a premium, it’s not unexpected to pay to park overnight or by the day. At the WDW resort, where guests pay a (substantial) premium to stay ‘on property’, and the resorts have the benefits of land and relatively abundant parking, this really makes one wonder the rationale for the surcharge.
I'm going to state bluntly that WDW has really started to turn me off with a lot of the nickel-and-diming they are doing lately, and I think this is the straw that breaks the proverbial camel's wallet. I get that the higher rack rates are somewhat offset by convenience, customer service and that parking, internet/wifi and  other resort amenities (that do seem less and less each trip) would be covered at some hotels under a flat ‘resort fee’, which Disney does not charge. 
Net/net, I’m pretty sure that we are going to spend the next few years checking out other parts of the country as opposed to visiting WDW. It's getting to the point that I can't justify the costs for the benefits any more, especially with a large family. 
Maybe after the 50th hoopla has come and gone we'll plan a family trip again, but for the immediate future I think we’re out. 
Thanks for listening.

Since it's getting towards St. Paddy's day, I figured that i would throw this up for all y'all.
Our family doesn't like corned beef, so after several attempts over the years at making it (from scratch, even) we've switched to making this Guinness beef stew recipe.
You can make it on the stovetop, or you can complete the first three steps and dump it into a slow cooker and head off to work. Either way, it's super good once it thickens up. We make the attached colcannon recipe, which is great together with the stew. Sit down with a plate of the two and put on the Quiet Man.
Beef and Guinness Stew
Ingredients
4 slices bacon, cut into small pieces 2 1/2 pounds boneless beef chuck, cut into 2-inch pieces 1 teaspoon salt, or more to taste freshly ground black pepper to taste 2 onions, coarsely chopped 1/2 teaspoon salt 4 cloves garlic, minced 1 (14.9 ounce) can dark beer (such as Guinness(R)) 1/4 cup tomato paste 4 sprigs fresh thyme 3 carrots, cut into 1-inch pieces 2 stalks celery, cut into 1-inch pieces 1 teaspoon white sugar 1/2 teaspoon freshly ground black pepper, or to taste 2 1/2 cups chicken stock, or as needed to cover 4 cups mashed potatoes (optional) Directions
Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet. Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt. Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste. Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes. Colcannon
Ingredients
5 medium Yukon Gold potatoes (about 1¾ pounds) Kosher salt 6 tablespoons unsalted butter, divided 2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise 2 garlic cloves, thinly sliced 2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided 1¼ cups milk ½ cup heavy cream Freshly ground black pepper 1 scallion, thinly sliced   Directions Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.
Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.
Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.
Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with sliced scallions.

Quick and easy Shredded BBQ chicken recipe for dinner:
2 chicken breasts, fresh or thawed
3/4 cup of your favorite bbq sauce
1/4 cup water
1 small onion, finely chopped/diced
for serving:
club rolls
sliced cheese of your liking (we like provolone)
cole slaw
sliced pickles
Put the sauce, water and onion in the bottom of your instant pot and stir together. Place the chicken breasts on top.
Close the lid, set the vent to seal and turn the IP on to the manual setting for 8 minutes on 'high'. When the time is done, allow a natural pressure release.
Open the lid, shred the chicken with two forks to your desired consistency. Stir the chicken into the sauce and let it soak up some of the sauce; if the remaining sauce is not thick enough you can turn the IP on to the saute setting and let it boil for a few minutes to thicken up.
Serve on rolls with accoutrements.