And Now, Some Pictures of Food

The Best Butternut Squash Soup, Ever. Club 33, Disneyland.

Seriously, I wish I'd taken a pic of the menu to reference. I don't recall exactly what was involved in this soup but it was AMAZING. My first spoonful left me stunned for a moment as the flavors rolled around my mouth. I really enjoy a bowl of butternut squash soup, but WOW. I'll shut up now. IT WAS GREAT! Shhh.

The Best Hot Cocoa, Ever. Club 33, Disneyland.

My meal at Club 33 that day started with a seafood course of lobster tails, crab claws, and shrimp. The wonderful soup mentioned above came next followed by a great chateaubriand and sides. Dessert was a variety of small wonders and the best hot cocoa. It's so rich and complex that it is served in espresso cups from a coffee urn. It's so good that you can go back for as much as you can handle. Nutmeg, cinnamon, cocoa, and I don't know what else but I know that I'm going to try and duplicate it during the grey months.

It was another delightful experience at Club 33. So delightful that I can't even recall where my pinot noir was grown. I feel quite lucky that I'm able to be a guest at 33 from time to time. I always find myself wanting to go back and eat more as we enjoy Disneyland. It's my favorite part of the park.

Yummy Scotch Quail Eggs, Ramos House Cafe

I've written about Ramos House Cafe a couple of times. It's one of my all-time favorites and I get there any time I'm able. The food and atmosphere are fantastic.

Caramelized Onion Soup with Smoked Chicken and Bleu Cheese Popovers, Ramos House Cafe

Well, I can't eat out all of the time so I try to make eating at home as fun and delicious as possible.

Breakfast Demon!

Here's some boneless beef chuck that I seared, grilled and served with a red wine reduction pan sauce made with butter, olive oil, carrots, onions, mushrooms, and a little flour. Garlic mashed potatoes and artichokes rounded out the meal.

Scrambled eggs don't have to be boring. A little green and orange pepper as well as slivers of jalapeño made a tasty breakfast. I served them up with two kinds of  sautéed kale, avocado with aged balsamic vinegar, and a slice of persimmon.

Now, go and eat something!


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