Let's Dish With Linda Lou


Disney Springs, Orlando


Growing up in Orlando, Disney World was a big part of my life. Visiting the parks during my childhood gave me memories that will stay with me forever. Having a daughter and being able to make more magical memories, at the happiest place on earth,  I will cherish forever.

Watching Disney World grow over the years has been amazing. I can remember when Disney Spring was called Downtown Disney.  The recently remodeled huge 24 theater Disney Cineplex is still on the property.

Then there was Pleasure Island.  Pleasure Island was a place where the “nightlife” came alive. Adults could visit an eclectic string of nightclubs and restaurants. They were known for their New Years Eve parties.

There was also a theme restaurant that was designed in the shape of a huge earth like sphere called Planet Hollywood. The restaurant was inside the sphere and decorated with everything Hollywood. There also was a gift shop below where you could buy Hollywood memorabilia.

Just like all the parks, Disney is always looking for ways to improve and update all their other properties. Disney Springs is just another example of how they just keep surprising us. The scenery as you walk through Disney Spring will take your breath away.  The pictures that I posted above is where the original parking lot was for Downtown Disney. For convenience, there are two large parking garages known as Orange and Lime.

Now, let me take you deep inside the springs for a peek at some new restaurants, bars, and shops that make up Disney Springs.


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The Wok Shop



When you visit San Francisco you have to eat in China Town. It was truly amazing. The food, the stores, and just watching the people up and down the street going about their business.

I wanted Steve to try authentic Dim Sum while we were there. we stopped in at the Shanghai Dumpling King, honestly, it was the most delicious Dim Sum I’d ever eaten.

I knew I had to bring back a wok.  Melissa surprised me with a Wok from The Wok Shop, China Town San Francisco. I use it all the time. Above is a picture of my seasoned Wok.

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