Land of Mickey

EAR-lectronic News

Week of July 12, 2010

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Hi All-

Best Viewed Full Screen

Edited by: Mark Hildenbrand

email to: mark@landofmickey.com

www.landofmickey.com

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HAPPY 55 BIRTHDAY DISNEYLAND!

"To all that come to this happy place: welcome. Disneyland is your land. Here age relives fond memories of the past, and here youth may savor the challenge and promise of the future. Disneyland is dedicated to the ideals, the dreams, and the hard facts that have created America... with hope that it will be a source of joy and inspiration to all the world." - Walt Disney

(Top THAT WDW!)

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Your Land of Mickey Meeting Dates:

Following are our future meeting dates through January, 2011.

Please see event for start time and location.

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NEXT UP:

Saturday, August 14, 2010

Club Picnic

Where: 6106 83^rd Ave

Kenosha, WI. 53142

 Hosted by: Doug and Donna Drake

 Time: 3:00 PM

Come Join The Fun!!

It’s a little different this year – here’s what’s happening…..

$5.00 per person, please….

 INCLUDES:

·         hot dogs, hamburgers, chips, coleslaw, water melon, baked beans

 WHAT TO BRING:

·         Please bring your own beverage (soda, water, beer, etc.) ice will be provided.

·         A dish to pass if you would like to

·         Weather permitting, please bring lawn chairs.

Will you be able to join the fun??

Please let us know. Please RSVP by Friday, August 6^th, to:

mark@landofmickey.com

You may bring the $5.00 to the picnic, or, send it to:

 Land of Mickey

C/O Debbie Hildenbrand

PO Box 17

Lincolnshire,  IL.  60069

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Think School – Think Helping A Student

For many years, the Land of Mickey has enjoyed a reputation of being very generous with those in need.

We thought that, as we move into the fall season, we remember those who can use a little help getting their kids ready for school. So we’re asking you to please bring school supplies (to the picnic) that we can donate.

Pens & Pencils…..Paper…..binders….. crayons…..rulers…..you get the idea.

 Also, some of these kids need help getting a good meal, so we are looking for canned goods for an area food pantry.

 Canned soup, vegetables, fruit, etc. 

No anchovies!! I will personally come to your house and TP it if you do.

 Any questions? Email Steve or Debby at sjacobs192@comcast.net

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Friday, September 17, 2010

Paint your own cell

Silent Auction!

Summer Wrap-up and discussion of the many Disney events that have taken place over the summer. (Disneyland’s 55^th, Star Wars, EPCOT Flower & Garden Festival, Cruise, D 23). Did you Disney this summer? Come and tell everyone about it!

Details TBA

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Members Corner

 Tell us about any special date or event you want to share with the rest of the

club. Some examples are birthdays, anniversary’s and special events. Please

send your notices at least TWO (2) weeks in advance to: mark@landofmickey.com

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12JULY10

Travel Tips

 STAY COOL!!

 While visiting a Disney park is special anytime, visiting central Florida or Southern California in the hottest part of summer will require some planning if you want your trip to be a magical vacation…and not a miserable one.

We love the Disney Parks at any time of the year, but being at the parks when the heat index is over 100  in Florida (and over 90  in California) is just too hot to really enjoy the magic. So to help keep your cool, here are some heat-coping strategies:

1.     Do not stay at the parks from open to close. Nothing is sadder than seeing little ones with beet red faces and sweat pouring off of them, sitting in their strollers crying, as their family waits in yet another line in the Magic Kingdom. Don’t do it. Plan for a break back at your room every day. Whether it’s to go to the pool or take a nap everyone will really be much happier.

2.    Do the outside attractions first - when it is coolest…or later in the evening after sunset. Plan to be in as much air conditioning as possible after 11 a.m.

3.    Think about the rides/attractions that are wet and will cool you off, and plan for those as well. Plan your Fastpasses accordingly.

4.    Have access to lots of water to drink. Bring water bottles with you and refill if needed. We freeze them overnight, and then put them in the backpack frozen the next morning. It’s also a great way to cool off the back of the person carrying the backpack (i.e. ME!).

5.    Mister fans are great. Save some money by getting some at home to bring with you. And remember to bring extra batteries.

6.    Really think about touring the parks with the weather in mind. For example, walking in the sun around World Showcase can be just plain miserable, because there is not much shade. Animal Kingdom is another park where careful consideration should be given. Seriously, even the animals know to take it easy in the afternoon there. Disneyland and California Adventure don’t have as many of these challenges, but keep alert for those spots of shade to get some relief.

7.    The earlier you can get into the parks….the better. You’ll get a lot more done when crowds are smaller in the morning (because most people do not want to do this), and will be in perfect shape to have lunch and then leave for your break (see #1) just as everyone is arriving for the day.

8.    Prepare to use lots of sunscreen. Bring it from home because it is much cheaper than buying it at the parks.

9.    Know where the First Aid Stations are in each park in case someone gets overheated and needs assistance, and keep an eye out for where you can go inside to cool off quickly if needed: gift shops, food court, Hall of Presidents etc.

10. Think about buying a ‘water collar’ for each member of the family. The filling inside the collar (kind of like an oversized bandanna) will absorb water and, when wrapped around the neck, will help keep you cool.

Last, recognize the signs of heat exhaustion and stroke….

Heat exhaustion

Although not the most serious health problem, heat exhaustion is the most common heat-related ailment. Heat exhaustion happens when a person sweats a lot and does not drink enough fluids or take in enough salt or both. The simple way to describe a person in this state is wet, white and weak.

Signs and symptoms

• Sweaty
• Weak or tired, possibly giddy
• Nausea
• Normal or slightly higher body temperature
• Pale, clammy skin (sometimes flushed)

What to do

• Rest in a cool place
• Drink an electrolyte solution, such as Gatorade or another sports drink. Avoid caffeinated beverages such as colas, iced tea or coffee.
• In severe cases involving vomiting or fainting, call for help and have the person taken to first aid or the nearest medical center as appropriate.

Heat stroke

Heat stroke is the most serious health problem for people working or playing in the heat. It is caused by the failure of the body to regulate its core temperature. Sweating stops and the body cannot get rid of excess heat. Victims will die unless they receive proper treatment promptly.

Signs and symptoms

• Mental confusion, delirium, fainting, or seizures
• Body temperature of 106ºF or higher
• Hot, dry skin, usually red or bluish color

What to do:

• Call for help at 9-1-1 immediately and request an ambulance
• Move victim to a cool area
• Soak the victim with cool water
• Fan the victim vigorously to increase cooling

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Your Disney News:

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12JULY10 / ChipandCo.com

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12JULY10 / AFP

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12JULY10 / USAtoday.com

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 12JULY10 / Disney.go

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12JULY10

Your Land of Mickey Recipe :

Keep the Grill Goin’!!

California Grill's Signature Dish: Pork Tenderloin

From the Contemporary California Grill - WDW

The California Grill's signature dish is a grilled pork tenderloin with polenta and balsamic smothered mushrooms.

MUSTARD BUTTER FOR PORK

·         1 stick of butter (room temperature)

·         2 tbsp. Dijon mustard

·         2 tbsp. whole grain mustard

·         2 tsp. lemon juice, freshly squeezed

·         Splash of Worcestershire sauce

·         Kosher salt and fresh ground black pepper, to taste

Combine all ingredients until well blended. Set aside. Makes enough to coat 4 pounds of pork tenderloin.

POLENTA

(For a low-fat alternative, try substituting water or yogurt for the milk and heavy cream.)

·         1 cup diced white onion

·         1 head garlic, diced and saut_ed

·         2 1/2 cups water

·         2 1/2 cups milk

·         1/2 cup heavy cream

·         2 cups polenta (less if you prefer a softer texture)

·         1 cup Asiago cheese, grated

·         4 ounces goat cheese, crumbled

·         1/4 cup finely chopped fresh herbs—equal parts thyme, rosemary, sage, and chives (if using dried herbs, cut proportions in half).

·         Kosher salt and fresh ground black pepper, to taste

1.     Sauté onion in a small amount of olive oil until transparent.

2.    Stir in garlic, then add water, milk and cream and bring to a boil.

3.    Whisk in polenta slowly, stirring until thick and bubbling. Continue to stir and cook for 2 to 3 minutes.

4.    Remove from heat and let thicken for 5 minutes. our mixture into a pan and bake at 275 degrees for 25 minutes.

5.    Remove from oven and fold in cheeses and herbs. Add salt and pepper and pour into a crock to serve.

PORK TENDERLOIN

·         You will need one-half pound of fresh, not previously frozen, tenderloins per person.

 1.     Coat the tenderloins with olive oil and season generously with salt and pepper.

2.    Sear in a hot cast-iron skillet, browning on all sides.

3.    Set aside for later grilling, reserving pan juices.

BALSAMIC SMOTHERED MUSHROOMS

·         1/2 cup shallots, minced

·         1/2 cup dry red wine

·         1/2 cup balsamic vinegar

·         1 cup stock, chicken or beef

·         1 1/2 pounds assorted mushrooms

·         1 tsp. fresh thyme, minced

1.     Place shallots in a sauté pan with the reserved pork tenderloin pan juices. Sauté, stirring, then deglaze the pan with the wine and vinegar. Reduce liquid by half, then add the stock and continue cooking until liquid has reached a light glaze consistency.

2.    Wash, slice and season the assorted mushrooms with a little olive oil. Spread the mushrooms out on a grill rack and place over low heat. Cover for a few minutes to lightly smoke the mushrooms. Combine the mushrooms with the reduced liquid and set aside.

3.      Next, grill the tenderloins over a low to medium fire, turning frequently to lightly brown on all sides (approximately 20 minutes). Baste occasionally with the mustard butter and continue to grill until the tenderloins reach desired doneness.

4.      To serve, place a cup of polenta on each plate. Slice the tenderloins into thick coins and place five coins in the center of the polenta. Ladle the balsamic mushroom sauce over the coins and top with a few leaves of sage or parsley.

Makes 8 servings

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Disney Dates:

( Updated June 20, 2010 )

(T) = Tentative

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See the Land of Mickey Club on

FACEBOOK!

View the public link at:

 http://www.facebook.com/pages/ Land-of-Mickey/ 119351331414580?ref=ts

 and on-line at: 

 http://www.landofmickey.com

 (Our thanks to Melody for managing these!)

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TEASER – 12JULY10

Weekly Trivia:

Q: Who was Helen Deutsch?

Scroll Down

A: That’s the real name of Disneyland's original Tinker Bell – ‘Tiny Kline’. She was already a famed (and retired!) 71-year-old Hungarian circus performer, who worked as a stunt aerialist, hanging from a flying airplane by her teeth. Rumor has it that Walt himself asked her to be the first to fly off the top of the Matterhorn on a zip line. She took a bus to work every day, because she hated LA traffic, and was afraid to drive!

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