EPCOT Food and Wine Festival

Every year, Disney’s EPCOT holds a food and wine festival! It’s about a month long celebration of food from all countries of the world! Ok… well only 27, but still!


Jason and I took advantage of our yearly passes and declared it date night.


We started our dining adventure in Athens, Greece.


Each booth is different, based on the country, and has a menu board out front.


I ordered a Greek salad with Pita Bread…


…and a glass of Boutari Moschoflero (spelling?)…


…and Jason ordered a chicken souvlaki with cucumber sauce. Both were awesome!


We ate our dinner at one of the stand up tables and watched the sunset over “America”!


We then stopped at New Zealand


..and split a scallop with veggie slaw and lemon oil. It was really heavy on the oil, which normally I would not cook that way at home. It was quite flavorful so it didn’t really bother me.


One thing I really enjoyed were all the plants they had! They had allspice trees, spinach, garbanzo bean plants, pretty much anything you could think of!


I never really think about how these things are grown, so it was really cool to see.


We passed by tons of countries debating what to try. It’s so hard to choose when everything looks so amazing! Luckily we pretty much split everything so we got to try a lot!

Next stop: Morocco!


We ordered the Falafel pita pocket, which Jason ate half of while I was scrambling to get the camera out! Bad blogger boyfriend! LOL.


Jason also got sangria, which went well with it.


In Tokyo


…I tasted spicy tuna roll sushi.


Jason was saying he wanted beer, and we passed by “Boston” and got some Samuel Adams! Reminded me of the Brewery tour in Boston!


I tried the Honey Porter, which tasted like black coffee. I didn’t really like it, so I chugged it. Too dark for my taste!


Jason ordered the “Festival” blend, which I was extremely jealous of! MUST GET THIS!


I forgot where this came from, but it was a spicy coconut, mushroom soup. So good! It was only spicy on the back of my tongue… weird!?


Finally, Jason picked up some pork potstickers from China


…and then BACK to Greece (near the exit) for some Baklava.


I wish I knew how to make this, but it seems so complex!! All the microscopic layers of deliciousness hidden in there!

We hung around for the fireworks show



…and then called it a night.


I had TONS of fun walking around the park and tasting all that the countries had to offer. Just be prepared if you go to drop tons of $$$. Each “sample” which was approx. 2-3 bites cost $3-5. That’s not including alcohol!!

We haven’t got to spend much time together at all lately, and have been wanting to do this again so it made it worth it. (We went last year and the year before, too!) 😀


Have a good night!

Which country would you most like to try food from? My favorite was Morocco!


❤ MegaNerd

Pumpkin Swirl Bread

I am proud to say that I treated today as my weekend. 😀


I got NO school work done, but I think I deserved  a break. I’ve busted my butt the past week! Tomorrow is back to Saturday class, then studying for two tests that I have on Monday.

Since I don’t want to risk further injuring my shin, I skipped the run and headed to the gym for some upper body strength training. It sort of frustrating not to be able to run, but I know that resting (meaning no impact on the bone) is the best thing for now.

Once I got back, I made a quick lunch of stir-fried tofu with honey and soy sauce mixture, and some sugar snap peas, carrot, and red bell pepper.


Veggies always taste better stir fried in my opinion!


I contemplated making brown rice, but I decided I would rather save room for pumpkin swirl bread.  I made it last year from a recipe that Jason’s mom gave me, and I have been waiting for October to make it again!!




Pumpkin Swirl Bread Recipe



  • 2 cups all purpose flour
  • 1.5 cups WW flour
  • 1 cup oats
  • 1/3 cup packed brown sugar
  • 1-1/4 tsp pumpkin pie spice
  • 3/4 tsp salt
  • 1 tsp sugar
  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water
  • 1/2 cup canned pumpkin
  • 1/3 cup unsweetened applesauce
  • 1 egg, lightly beaten
  • 1/4 cup raisins


  • 2 TBL butter, melted
  • 1/4 cup packed brown sugar
  • 1/2 tsp ground cinnamon



  1. In a large bowl, combine 1 cup of the ap flour, ww flour, oats, brown sugar, pumpkin pie spice, salt, sugar, and yeast. Beat in the warm water, pumpkin, applesauce until moistened. Add egg, beat until smooth. Stir in the remaining 1 cup flour until the dough is firm. Add raisins.
  2. Knead dough until smooth and elastic (about 5 minutes or more). Place in greased bowl, cover and let rise for 1 hour on the counter.
  3. Lightly flour surface (I used the counter) and roll the dough into about an 18×9 inch rectangle.
  4. Melt butter in dish and spread onto the dough.
  5. Combine the brown sugar and cinnamon, and sprinkle on top of the butter.
  6. Roll up the dough jelly-roll style, starting with the short side. Pinch ends to seal. 
  7. Place seam side down in loaf pan, cover and let rise for 30 minutes.
  8. Bake at 350 degrees F for 1 hour, until golden. Cool for 10 minutes.

Makes 12 big fat slices. 😀


This bread… rocks. It’s not too sweet, but just enough.

Try it for yourself folks!


I made two loaves so I could share with my pals.



Off to clean the kitchen, and then it’s date night!


❤ MegaNerd