Advocating for Children with Learning Differences

Life is so busy & crazy as the new school year approaches.  Yet, I remind myself to slow down and think about being pro-active while advocating for my son with learning differences, instead of re-active.  Now is the time to write an email to your child's teachers, giving them some insight to their new student.  For instance, my son is deaf in his right ear.  I like to inform the teachers of this, let them know about his preferential seating modification, and also let them know 1. He's a loud person 2. If your class is loud, he will be louder, because he cannot hear. 3. If he has his back to you, he cannot hear you (don't mistake this as ignoring you). 
A few years ago, one of his teachers called to tell me that the whole class was loud that day and especially my son.  She went on to tell me that she decided to make an example of him to try to get him to be quieter.  (Keep in mind, I did tell her at the beginning of the school year about his deafness.) So, I listened to her and sympathized that a loud class must be very frustrating but not to make an example of the deaf child ever again.  That teacher and I went on to have a fantastic teacher/parent relationship.
Step into the teacher's shoes for just a minute.  For example, our high school has 2100 students, can I expect all of his teachers to know his modifications the first day of school? No, not realistically.  For this reason, I send the email about the week before school begins. I introduce myself, give all of my and my husband's contact information, and list his modifications.  I stress to the teachers to feel free to contact us any time. 
My husband and I are our son's teachers biggest advocates, as well as our children's biggest advocates. If you don't advocate for your child, who will?
Have a great school year!
Staci

Universal Studios Meal Deal. ...Deal or No Deal?

This week, my family had the opportunity to visit Universal Studio's in Orlando, FL. More specifically, Islands of Adventure.  Of course, the main goal of my sons was to enjoy The Wizarding World of Harry Potter.  Like the smart theme park "goers" that we are, we were awake very early and standing at the turnstiles 30 minutes prior to opening, ready to go.  We certainly did not enjoy waking up that early during our vacation. However, the perks of being at the park early and one of the first families to ride the Forbidden Journey, far outweighed the bad.

My question to myself and to all that read this article is, should we have purchased the Universal Meal Deal?  First, the cost, $20.99 for adults and $9.99 for children through 9 years of age.  Second, you can eat "all you like" during lunch and dinner at participating restaurants only.  Also, beverages are not included. However, you can purchase a Meal Deal Cup for $8.99 to use only during the day of your meal deal.  All you can eat, sounds great especially with two growing sons.  But, the restaurants are limited and you can only fill your drink cup for "free" at those participating restaurants.  Otherwise, you can fill your Meal Deal Cup at other locations for 85 cents, per fill up.

The participating restaurants located at Islands of Adventures are:
Circus McGurkus

Burger Digs

Comic Strip Cafe

Captain America Diner

I absolutely can see how this would be a value for any children/teens traveling in groups or with friends for the day.  As a mom, I would be happy knowing my child will have no problems eating.  But, I have to admit, I found these four restaurants to be very limiting to me as I am not a fried food person.  I did have a salad for lunch at Capt America Diner and a veggie burger for dinner at Burger Digs.  Though I found myself disappointed as I walked through Three Broomsticks and Mythos, with my husband, wishing I could eat something different, something I consider "better".
Three Broomsticks Menu

Mythos Menu

In closing, was this a Deal or No Deal for our family?  Well, it will depend on who you talk to. My two sons,  Jack and Nick, say yes this was a deal.  They were able to eat chicken fingers and burgers all day.
My husband, J, says that yes it was a deal for our family as we would not have been able to feed all four of us lunch and dinner at a theme park for less than $89.  Though, he would have like to have more options in the dining.  As for me, I say no, it was not a deal.  Part of the problem is, I like food and more specifically, I like good food.  Fried food just doesn't cut it for me for the entire day.

So, the next time we visit Universal Studios, the Taylor Family will not be purchasing the Meal Deal.  Though, if my sons ever travel here with a group, I absolutely will purchase this deal for them.

Have a great week!!
Staci

Princess Cruise line - $449 for 7 night cruise

Let's go cruising!!

http://www.princess.com/3daysale.page

Chocflan - the absolute best dessert for fajitas!

I've made this recipe for Chocoflan many times. It is a family favorite! Make sure to have extra Cajeta (mexican carmel sauce) to drizzle on each slice. So yummy!

Chocoflan

Recipe courtesy Marcela Valladolid, 2009

Show: Mexican Made EasyEpisode: Family Favorites

• Recipe categories: Dairy, Buttermilk, Flour, Eggs, Sugar,
  more

Ingredients

• 12-cup capacity Bundt pan
• Softened butter, to coat pan
• 1/4 cup cajeta or caramel sauce

For the cake:

• 10 tablespoons butter, room temperature
• 1 cup sugar
• 1 egg, room temperature
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/3 cup cocoa powder
• 1 1/4 cups buttermilk

For the flan:

• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 4 ounces cream cheese, room temperature
• 3 eggs
• 1 tablespoon vanilla extract

For garnish:

• 1/4 cup cajeta or caramel sauce
• 1/4 cup chopped pecans

Directions

Put an oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.) For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated. For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds. Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan. Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve! Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving. Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy. Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce
Total Time:  2 hr 20 min
Prep  20 min
Inactive  1 hr 0 min
Cook  1 hr 0 min

It's a great day for grilling! How about Fajitas? Yum!!

Fajitas

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Fajitas

• Recipe categories: Fruit, Oranges, Meat, Beef, Dairy,
  more

Ingredients

Marinade (Mojo):

• 1 orange, juiced
• 2 limes, juiced
• 4 tablespoons olive oil
• 2 garlic cloves, roughly chopped
• 3 chipolte chiles, in adobo sauce
• 3 tablespoon roughly chopped fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
• Salt and pepper
• 2 red bell peppers, thinly sliced
• 1 large onion, thinly sliced
• Lime juice, olive oil, optional
• 12 flour tortillas, warm
• Guacamole, recipe follows
• Good quality store bought salsa

Directions

In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
Preheat a ridged grill pan on high heat. Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches. Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp. While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas. You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable. Thinly slice the steak against the grain on a diagonal.

To serve:

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
May also be served with sour cream and shredded cheese.

Guacamole:

5 ripe Hass avocados
3 to 4 limes, juiced 1/2 small onion, chopped 1 small garlic clove, minced 1 serrano chile, chopped 1 big handful fresh cilantro leaves, roughly chopped Kosher salt and freshly ground black pepper Drizzle olive oil Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together. Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
Total Time: 3 hr 10 min
Prep 50 min
Inactive 2 hr 0 min
Cook  20 min

Great summer recipe

Grilled Romaine With Blue Cheese-Bacon Vinaigrette

Recipe courtesy Guy Fieri for Food Network Magazine

Recipe categories: Vegetables, Lettuce,

more

Technique : Grilling

 

Photograph by Yunhee Kim

Ingredients

• 4 tablespoons extra-virgin olive oil
• 3/4 cup finely diced red onion
• 1/2 pound bacon, 1/4 inch diced
• 1/2 cup balsamic vinegar
• 3 heads romaine lettuce, cut in half lengthwise
• 1/2 cup crumbled blue cheese
• Freshly cracked black pepper
• Preheat a grill or indoor grill pan to high.

Directions

Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the heat and set aside.

Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside.

For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper.

Total Time: 25 minutes
Prep time - 15
Cook Time - 10
Yield - 6 servings
Level- Easy

Curry Chicken Salad via Chef Joe Karnath Disney's Tusker House Restaurant

Photo via Pam Brandon, Disney Parks Blog


Curried Chicken Salad
Serves 2
1 teaspoon coarse salt, divided
1 1/2 pounds boneless, skinless chicken breast
1/2 cup mayonnaise
1/3 cup Greek yogurt
1/4 cup chopped red onion
1 tablespoon fresh lime juice
4 teaspoons curry powder
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1/4 teaspoon black pepper
1 ripe mango, diced
3/4 cup red grapes
Fill a large, shallow pan with water. Bring to a boil and add 1/2 teaspoon salt. Add chicken. Simmer, covered, until just cooked through, about 12 minutes. Drain and set aside to cool. Cut into 1/4-inch dice and refrigerate until cold.
Combine mayonnaise, yogurt, onion, lime juice, curry powder, honey, ginger, pepper and remaining half-teaspoon salt in a large bowl. Add chilled chicken and stir to combine. Fold in grapes and mango and serve immediately.
Note: If making in advance, combine chicken with sauce and refrigerate. Fold in grapes and mango a half-hour before serving.

Here's a refreshing summer recipe

Watermelon Arugula Salad

The Wave, Disney's Contemporary Resort

Serves 4

1. 5 ounces baby arugula
2. 8 ounces feta cheese, crumbled
3. 20 pitted kalamata olives
4. 1/3 cup candied pecans
5. 2 tablespoons white balsamic vinegar
6. 1/4 cup extra-virgin olive oil
7. 8 (4-inch) wedges seedless watermelon
8. 6 teaspoons aged balsamic vinegar, divided

• 1. Combine arugula, feta cheese, olives, and candied pecans in a large bowl.
• 2. Whisk together white balsamic vinegar and oil in a medium bowl. Add half of vinaigrette to arugula mixture. Gently toss, slowly adding more vinaigrette until mixture is coated.
• 3. Place 2 wedges of watermelon on each plate; evenly drizzle each with 1 1/2 teaspoons aged balsamic vinegar. Evenly distribute arugula mixture over watermelon wedges; serve immediately.

2011 EPCOT Food and Wine Festival experiences

The 2011 Epcot International Food and Wine Festival offers special dining experiences that will be available for booking starting August 16, 2011 at 7 am/Eastern. To book contact Disney Dining at (407) WDW-FEST.

First Bites Opening Reception at the Epcot
International Food and Wine Festival

September 29, 2011 - 6:30 to 9 pm - Theme park admission
required

Opening reception at the Festival Welcome Center
featuring samples from the Marketplaces, Culinary Demonstrations, Wine Seminars,
merchandise and entertainment.

3D Disney's Dessert Discovery

Dates: October 7, 14, 21, 28, November 4 & 11

Sample a variety of desserts and cordials in the World
ShowPlace Pavilion and enjoy a VIP viewing of IllumiNations: Reflections of
Earth.

Food and Wine Pairing

Mondays and Tuesdays

Learn about three regional wines with three tasting size
portions of cuisines form select Epcot restaurants. Themes wil vary according to
location.

 

Epcot Wine School

Dates: Oct 9, 16,23,30 and November 5

Learn how to taste several regional wines and finish off
with a celebratory reception and a certificate of
completion.

Mexico Tequila Tasting

Taste authentic Mexican tequilas at La Cava del Tequila
in the Mexico Pavilion while sampling tostada and ceviche.

Cheese Seminars

Dates: October 1, 8, 15, 22, 29, November 5 and
12

Discover the world of cheese from the experts at the
Artisanal Premium Cheese Center and other industry professionals. Featured
cheese will be paired with selected wines.

Sweet Sundays

Dates: October 2, 9, 16, 23, 30, November 6 and 13 - 10
am to noon

At the Festival Welcome Center a baker or pastry chef
will demonstrate three signature desserts. This event includes a breakfast
buffet complete with sparkling wine.

Taste, Shake and Indulge Like the
French

Dates: October 8, 15, 22, 29 and November
5

Grand Marnier Tasting and interactive
experience

Culinary Adventures in Signature
Dining

Dates: October 6, 12, 13, 18, 19, 20, 21, 23, 27,
November 1, 2, 3,7 and 10

Kitchen Memories

September 30, October 7, 14, 21 and November 4

Party for the Senses

Dates: October 8, 15, 22, November 5 and 12 - 7:30 to 10
pm

My favorite Disney World breakfast item - Tonga Toast

Recipe - Tonga Toast from the Kona Cafe, located inside Disney's Polynesian Resort

Ingredients:
2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla
oil or shortening for frying
whipped butter and/or syrup
Method:
Cut a 1-inch pocket in one side of each bread slice. Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff two pieces of fruit in each pocket of bread; set aside. Mix sugar and cinnamon; set aside. Mix together well the egg, milk and vanilla.
Heat about 4 inches of oil in a pan to 350º F. Dip stuffed bread into egg/milk mixture and let it soak a few seconds to let penetrate bread. Fry bread on both sides in hot oil until lightly browned, about 3 minutes. Drain on paper towels or wire rack. Sprinkle with cinnamon sugar and serve.

What are you cooking on the 4th of July? Here's a great slaw recipe from Big Thunder Ranch BBQ in Disneyland

Big Thunder Ranch Barbecue Cole Slaw
Serves 6 to 8
1/2 cup white-wine vinegar
1/2 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup olive oil
1 pound shredded green cabbage (about 1/2 large cabbage)
1 pound shredded purple cabbage (about 1/2 large cabbage)
2 carrots, shredded

1. Combine vinegar, sugar, salt, celery seed, paprika, black pepper, and cayenne in a blender; blend on low speed until sugar is dissolved.
2. With blender running, slowly pour oil through top of lid, processing until dressing is combined. Set aside.
3. Combine shredded cabbage and shredded carrots in a separate large bowl. Add dressing, tossing to combine. Refrigerate for 2 hours, tossing occasionally, before serving.

 Recipe and photos by Pam Brandon, Disney Parks Food Writer  http://disneyparks.disney.go.com/blog/author/pbrandon/

Hello Blogging World

Hi! I'm Staci. I am passionate about travel, food, and wine. I've worked in the travel industry since 1991. My family and I love traveling to Disney World in Florida.  Since my first Disney vacation in 1980, I've logged over 50+ vacations to Disney and Disney Cruise Line. 

I have a wonderful husband, J, and two great sons, Jack and Nick.  Another passion of mine is advocating for the rights of children with disabilities. My oldest son, Jack, is deaf in his right ear, has dyslexia, and ADHD.  We have a very loud household, to say the least. 

"Staci Says" is my nickname from my wonderful family and friends.  I guess my life experiences have assisted me in attaining this nickname.  I am flattered that my friends and family call me when they need travel advice, advocating advice, and sometimes just advice. 

 I am in the process of becoming an At Home Travel Agent and will be able to assist you with your travel plans soon.

I'm looking forward to our journey's together.
Thx
Staci