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Taro iced coffee, 'Turning Red' and peach blossoms: Lunar New Year at Disneyland is here

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Taro iced coffee, 'Turning Red' and peach blossoms: Lunar New Year at Disneyland is here

Festival season has begun at the Disneyland Resort, with the annual Lunar New Year celebration landing at Disney California Adventure. Over the past decade, Disneyland’s Lunar New Year festivities have swelled from relatively modest weekend events to extravaganzas spanning multiple weeks and overhauling entertainment and food offerings at the theme park.

Running now through Feb. 18, the celebration melds traditions from Chinese, Korean and Vietnamese cultures with the company’s familiar roster of characters. This being the Year of the Dragon made, for instance, the return of Mulan’s Lunar New Year Procession a natural fit. (The mini-parade features a Chinese dragon puppet as well as an appearance from Mulan and her dragon pal Mushu.)

If you’re planning a trip to the Anaheim theme park over the next few weeks, here’s what to make time for.

What to eat

The colorful Mandarin orange mousse cake is a part of Disney California Adventure’s Lunar New Year food offerings.

(Todd Martens / Los Angeles Times)

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The centerpiece of California Adventure’s Lunar New Year festivities is the food, with special offerings that honor, tweak and mash up various traditions. These span the theme park’s restaurants, the resort’s hotels and a series of pop-up food booths throughout California Adventure, similar to what the park offers during its Food & Wine Festival and end-of-the-year holiday events, although slightly smaller in scale.

On the opening day of the festivities, I sampled as much as my stomach — and my wallet — could take, including a few offerings from the six food paths scattered around the main promenade of California Adventure. I also dipped into holiday menus at the park’s Pixar-themed Lamplight Lounge and the Grand Californian’s Hearthstone Lounge.

Highlights from the booths included a quesabirria egg roll, which successfully split the difference between an egg roll and a quesadilla thanks to a hearty heaping of melted cheese, and a Mandarin orange mousse cake, which had a glowing, bulbous look and was more airy than it was fruity.

It’s worth noting that the California Adventure food booths can be hit and miss. I’ve never been truly disappointed, but I’ve also never been completely wowed, as these are small bites designed for sampling. The fried lemongrass chicken dumplings I had I found a bit lacking — the mix of overly crispiness and gumminess contrasted and distracted, resulting in an item that felt unseasoned and nondescript. The red spice friend chicken bites — though packing a decent amount of heat — were thin on meat, at least in the small assortment I was served.

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Taro Vietnamese-style iced coffee is one of the many limited time food and drink options at Disney California Adventure’s Lunar New Year celebrations.

(David Nguyen / Disneyland Resort)

Still, the four offerings were enough to work as a makeshift dinner, and I’m eager to try the garlic noodles, a BBQ pork bun and the taro Vietnamese-style iced coffee, the latter of which came highly recommended. The park offers a “Sip and Savor” pass, which sells for $46 and allows for six bites or nonalcoholic beverages. With most dishes and drinks running somewhere between $6 and $9, the pass can provide a small discount (the pass is $43 for those who have the Magic Key annual pass).

I would, however, highly recommend trying to score a reservation at Lamplight Lounge, or getting on the restaurant’s waitlist while at the park. Lamplight already has one of the resort’s best dishes — the sweet and spicy al pastor pork chop — and for the duration of Lunar New Year is offering a noodle dish with spiced pork belly.

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At $27, it’s on the pricier side, but it’s a large dish with seasoned Szechuan sauce and a nice mix of flavors and textures, as carrots, cucumbers and peanuts round out the presentation. I had hoped to add a dessert of Lunar New Year milk tea and taro doughnuts, but was simply too full. Next time.

What to see

Mulan’s Lunar New Year Procession returns for Disney California Adventure’s Lunar New Year celebrations.

(Todd Martens / Los Angeles Times)

Disney has a rich history with dragons — Maleficent, Elliott, Figment, the demonic fire-breathing figure from the end of Mr. Toad’s Wild Ride — and while a part of me was hoping the Year of the Dragon would be an opportunity to showcase this rich tapestry of creatures, the resort has relied on old standbys. The aforementioned Mulan’s Lunar New Year Procession has returned, and it gives Mushu, the reddish-orange dragon from the animated film, a starring role in the center of the small parade.

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More important, however, is the fact that the mini-parade successfully melds Disney characters with cultural traditions. Various segments call out folkloric dances and the meaning behind differing colors and flowers. Whether touching on martial arts or fan and umbrella dances, the narration does tie it all back to the character of Mulan, but it’s nice to see Disney’s entertainment team use the company’s characters as a jumping off point into other customs.

Characters Meilin Lee and her mother Ming Lee from “Turning Red” are meeting guests during Disney’s Lunar New Year festivities.

(Disneyland Resort / Christian Thompson)

Likewise, too, the lovely World of Color pre-show that is “Hurry Home,” a heartwarming tale of a lantern on a quest home. It’s another returning piece of Disney’s Lunar New Year celebration, and it’s centered around a nostalgic and wistful score from composer Tan Dun and playful scenes involving Mushu. It has a more painterly feel than the main World of Color show, lending it a bit of a personal touch.

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Lunar New Year has also introduced a new character meet-and-greet to the park. It’s welcome to see Meilin Lee and her mother Ming Lee from the Pixar film “Turning Red” make it into the parks as the two lightfully play off mother-daughter dynamics in their short time with guests.

The characters were met with long lines on the opening day of Lunar New Year, a good sign, I hope, for the long-term appeal of “Turning Red,” a film that delicately touched on the emotional turmoil of puberty, the insecurities of young adulthood and the complexities of familial relations.

And don’t miss this special place for reflection

There’s still more, as there’s live sugar art and various days of Lunar New Year will highlight Chinese and Korean musical traditions (check the Disneyland site for specific dates and performance times). But it’s also worth spending a moment in the Paradise Gardens section of the park, as here one can find the Lunar New Year Wishing Wall. It’s a place where one can take a few minutes connecting to other guests via their hopes and dreams for the coming year, as well as write their own personal message.

Smile, cry or write a note dreaming a little goodwill. I’ll be back, wishing for emotional healing in the coming year. It’s a little hidden nook, one that connects that fantasies of a theme park with those of our own.

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‘House of the Dragon,’ Season 3, Episode 2: Honey, I’m home!

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‘House of the Dragon,’ Season 3, Episode 2: Honey, I’m home!

Emma D’Arcy (Rhaenyra).

Ollie Upton/HBO


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Ollie Upton/HBO

This is a recap of the most recent episode of HBO’s House of the Dragon. It contains spoilers. That’s what a recap is. 

Credits! As you’d expect, last week’s Battle of the Gullet earns some new thread in the Die, You! Tapestry — there’s Sharako and Corlys goin’ at it. And there’s poor dead Jacaerys, looking for all the world like your gramma’s tomato pincushion. (I’ve only just realized that when you see blood pooling around a figure in the tapestry, it means they’re dead. Both Sharako and Jacaerys get scarlet blooms — but not Corlys. Hunh.)

We open on the smoking aftermath of the sea-battle, and then we see Rhaena, whose attempt to help Team Black turned into a big ol’ whoopsiedoodle, tearing away on Sheepstealer looking well and truly freaked. (To be clear, Rhaena’s the one who looks freaked; Sheepstealer’s just like, “Welp, my work is done here. Gotta be hitchin’ a ride on the wiiiiind.”)

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They don’t close-caption a character’s internal monologue, but from the expression on her face, Rhaena’s would read something along the lines of “Ohcrapohcrapohcrapohcrapohcrap.”

Rhaena (Phoebe Campbell).

Rhaena (Phoebe Campbell).

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Theo Whiteman/HBO

On Dragonstone, the dragonkeepers receive Jacaerys’ corpse and sort of crowd-surf it into the castle like he’s Peter Gabriel during “Lay Your Hands On Me.” Sir Lorent Marbrand, Rhaenyra’s less-than-loyal royal guard, asks a shaken Baela: “The battle?” to which she responds, shakily, “T’is won.”

Which is helpful to know, because from where I’m sitting it looked like a pretty unilateral, omnidirectional clustermess.

If you thought the creators of the show were gonna spare us seeing Rhaenyra’s reaction to Jacaerys’ death (and duly supply Emma D’Arcy with their Emmy clip in the process), you were much mistaken. It’s pretty wrenching stuff. And speaking of wrenching: When Ser Lorent attempts to pull Rhaenyra away from her son’s body, she wrenches out of his grip and turns on him, along with the rest of her Small Council, which has shrunk to just two dudes so now must technically be referred to as her Tiny Council.

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Sunday Puzzle: That’s HOT!

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Sunday Puzzle: That’s HOT!

Sunday Puzzle

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Sunday Puzzle

On-air challenge

Today’s theme is “hot.” Every answer is a familiar two-word phrase in which the first word starts HO- and the second word starts with T-.

Ex. Rowdy bar with country music, in slang –> HONKY TONK
1. Guided walkthrough of a property
2. Any member of the N.H.L.
3. Lone Star State metropolis that’s the fourth-largest city in the U.S.
4. Like an animal with its four legs bound (hyph.)
5. Instruction manual (hyph.)
6. A little pompous and arrogant, informally (hyph.)
7. Punny greeting from a magician
8. Someone who steals animals from a stable
9. Congestion that drivers encounter around July 4th, say
10. Acquisition of a company against its will.
11. Exclamation for “wow!” on TV’s “Batman”

Last week’s challenge

Last week’s challenge comes from Evan Kalish, of Bayside, N.Y. Take the name of a nocturnal creature, in two words. The first word is a spooky sound. Move the last letter of the first word to the start of the second word and you’ll get another spooky, nocturnal sound. What is the creature and what are the sounds?

Answer: Screech owl –> howl

Winner

Dan Sadoff of St. Paul, Minnesota

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This week’s challenge

This week’s challenge comes from Rawson Sheinberg. of Plymouth, Mich. Think of a U.S. city with a two-word name. Add a letter to the first word, without rearranging letters, to name a country. Then, without adding a letter, rearrange the letters of the second word to name another country. What places are these?

If you know the answer to the challenge, submit it here by Thursday, July 2 at 3 p.m. ET. Listeners whose answers are selected win a chance to play the on-air puzzle. Important: include a phone number where we can reach you.

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This mindset shift can help you get better at using up your leftovers

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This mindset shift can help you get better at using up your leftovers

If you’re struggling to use up leftovers like a half-eaten rotisserie chicken, turn the assignment into a creative exercise, says chef Margaret Li. It’ll make the cooking process more fun and less guilt-driven.

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On a recent weeknight, I opened up my fridge and found an assortment of half-eaten or ignored food.

That included takeout that I didn’t find appetizing enough to eat for lunch. A rotisserie chicken with most of the meat picked off. A couple of raw vegetables from the farmers market that were starting to wilt.

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“There’s nothing to eat,” I told myself. Yet even I knew that was ridiculous. There was plenty of food in my fridge. I just didn’t feel inspired to cook with it.

So I asked some chefs for guidance. How could I more consistently use leftovers and the other ingredients I tend to overlook?

Start with a mindset shift, says Margaret Li, chef and co-author of the cookbook Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Think about cooking with leftovers as a creative, experimental exercise, not a guilt-driven one.

“It ends up being this fun game where you are creating something from what seems like nothing and solving this puzzle, and then you get to eat it,” she says.

There are other good reasons to use up your food scraps. Nationally, about a quarter of food products go to waste, according to the nonprofit ReFED. In my own household, where we spend about $200 a week on groceries, that means I might be throwing out the equivalent of $50 of food — an unnecessary burden on my wallet, not to mention the environment.

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The chefs I spoke to had some practical tips about using up more of the food we buy. Here are a few that I put to the test.

Find your “hero recipes”

Build up an arsenal of go-to recipes that are flexible enough to use up just about any ingredient. Li calls them “hero recipes.”

I tried one of these from her cookbook, called “Make-It-Your-Own Stir-Fry.” (Scroll down for the recipe.) It includes loose ingredients like “1 pound crisp-crunchy vegetables” or “4 cups leafy greens.”

In the spirit of the recipe, I pulled vegetables out of my fridge at random and did not measure them out. The sauce was a simple mixture of soy sauce, vinegar, sugar and water. By the time I topped my bowl with chopped scallions, the dish looked like a gourmet meal, not an afterthought.

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