Tag Archives: falafel

More Recipes for Summer 2021

More Recipes for Summer 2021


NOTE: We may be repeating some of these recipes,
we know most are new, and we aren’t too sorry about duplicates,
because we know they are good ones to use.
Please check out our previous recipe Blog Posts, there are a few.
Use the pages in the sidebar, or search “recipes” in the SEARCH BOX.


1/2 head of Romaine lettuce (trimmed)
slice of tomato
slice of onion (sweet, white, or red)
garbanzo bean
salad dressing of choice

Vegetable Creation:

Rainbow Fruit Plate


Strawberries (or watermelon),
Mango (or orange),
Pineapple (or banana),
Kiwi or (honeydew melon
or green grapes),
Red Grapes,


Gazpacho (cold soup)



Toad-In-A-Hole (Stuffed Puffed Pastry)

Copycat recipe for P.F. Chang’s Mongolian Beef

Sliced flank steak and green onions in a sweet and savory sauce 
served with steamed rice and steamed broccoli. 

Prep Time: 15 minutes – Cook Time: 15 minutes
Makes 3 – 4 servings

1 pound of flank steak
1/4 cup cornstarch
vegetable oil, for serving and sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
vegetable oil, for frying

2 large green onions, sliced on the diagonal into one-inch lengths
cooked rice, for serving
steamed broccoli, for serving


  1. Slice the flank steak against the grain into 1/4″ thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.

  2. Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.

  3. Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer – the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.

  4. Add 1/2 to 3/4-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak – it should sizzle and start cooking immediately.

  5. Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.

  6. Let oil cool down – then drain off.

  7. Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 – 3 minutes, stirring to coat the meat all over with the sauce.

  8. Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.

cut the sugar to 1/3 c. and increase the ginger to a tsp. I also don’t fry the meat in that much oil. I just use a couple TBSP, like a stir fry. Instead of adding the scallions with it, I cut a medium onion into eight wedges and fry that after the beef, then toss it all together in the sauce. The scallions go on top raw, as garnish.

Cheewits (from the original Renaissance Faire)
cheezewits recipe

Hotel Grilled Cheese Sandwich

2 Slices of Bread (butter optional)
2 Slices of Cheese
Optional: add other ingredients like sandwich meat, onions, etc.
Tinfoil – make a cheese sandwich, wrap it in tinfoil
Heat the Hotel iron provided in your room to high heat.
Use the hot hotel iron to “grill” the sandwich.
Do not use uncooked meats! If using butter, use it lightly.
Do not use the ironing board or any flammable surface for “grilling”
CAUTION: Make sure you have ventilation, or are using the bathroom fan,
and avoid burning the sandwich. Do not trigger the SMOKE/FIRE ALARM! 
Be sure to unplug and let the iron cool completely before storing it away.
NOTE: The hot iron will toast the bread and melt the cheese,
but will not be hot enough to cook uncooked meats.
Use extreme caution when using an iron in a Hotel/Motel room!

Tomato Sauce
tomato sauce

Stacie’s Tart Rhubarb Apple Sauce  

2-4 apples (depending on the size of the apples)
Use your favorite type of apple (with sweeter apples, don’t add sugar)  
2-4 ripe pears
4 cups rhubarb
3-4 bananas
Container of strawberries (cleaned, cored, and sliced)
Tablespoon of vanilla extract
Teaspoon of cinnamon (powder)
1/4-1/2 teaspoon of nutmeg and cloves
3-4 cups of water

Peel and cut apples and pears. 
Want a smooth sauce? Peel the apples and pears.
Cook about 20 minutes with spices
before adding in the rest of ingredients
Simmer until ready to blend
Blend (or mash by hand for a chunkier texture)
Serve warm, or chilled.


Beef Pies
Beef Pyesbeef pye pastry

Chicken Pyes with Mushroom Gravy
chicken pyesChicken pye pastry mushroom gravy

Hot Potato Pyes
potato pyes



Homemade Pita Bread

4 Tbsp active dry yeast
4 cups (1liter) warm water
2 Tbsp sugar
5 pounds (2.25 kg) flour
2 Tbsp sea salt
2/3 cup (150 ml) neutral tasting oil, such as safflower oil 

In a large bowl, combine the yeast with the 2 tablespoons of sugar and the warm water. Cover the bowl and allow the mixture to start activating. Yeast activation should take about 10 minutes; it will be bubbling and foamy.

Set 1 cup (125 g) of flour aside. Sift the remaining flour, and salt into the bowl. With a spatula, combine the ingredients. Once the ingredients come together as dough, it is time to knead. At this point, you can remove the dough from the bowl and knead on the kitchen counter if it’s easier for you, or directly in the bowl.

To knead the dough: Grab the side of the dough furthest away from you and fold it toward yourself. Fold the dough in half and use your body weight to push the dough into itself. If you find that the dough is sticking too much to the surface and preventing you from kneading properly, dust some flour on the dough. Give the dough a quarter turn (90 degrees). Grab the other side and fold it in half. Again, with a lot of weight behind it, push the newly folded half into itself. Repeat this process for 10-15 minutes or until the dough is smooth, silky, elastic, and does not stick to the surface.

After the dough is thoroughly prepared, grease the large bowl with a fine layer of oil, turning the dough in the oil several times so that the dough is greased lightly on all sides. 

Cover the bowl with a large plastic garbage bag or kitchen towel and allow it to rise for 40 minutes. 

Knead the dough again for a few more minutes and then divide the dough into 30 balls. Use the remaining flour, for the surface area and hands to prevent sticking. Roll each piece into a 6-inch (15 centimeters) pancake. Cover with kitchen towel and let them rise again in a warm place for 20 minutes.

Preheat the oven to 500°F with a cookie sheet on the oven’s bottom rack.
The hot cookie sheet will facilitate the pita baking process. 

Place approximately six pitas on the hot cookie sheet, separating each pita by 2 inches (5 centimeters). Bake on the bottom rack for 3-4 minutes, flip over and then bake for another 2 minutes. You want the pitas puffed and lightly colored, not browned. Continue this process in batches until all pitas are baked.

If the pita puffs up once out of the oven, gently pierce it with a fork. Wrap the pitas in a towel till they are cool, then store in plastic bags until ready for use. You can store in the freezer for up to 2 months to retain freshness.

Carrot Poppy Seed Bread
carrot poppy seed bread


Cinnamon Buns! (aka Cinnamon Smyles)
cinnamon buns

PIE? – My, oh my, how ’bout these pies?



Libby’s Famous Pumpkin Pie
(with Crunchy Pecan Topping)

Fudge and Panocha

Ultimate Chocolate Chip Cookies

Prep Time: 10 minutes – Cook Time: 15 minutes
Makes ~24 cookies


1-1/2 cups (6.6 ounces) all-purpose flour
1-1/4 cups (5.6 ounces) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1-1/4 cups packed brown sugar
2 teaspoons vanilla
2 large eggs plus 1 egg yolk, at room temperature
2 cups semi sweet chocolate chips


Preheat oven to 350ºF.
Line baking sheets with nonstick baking mats or parchment paper.

In a medium bowl combine the flour, baking soda, baking powder, and salt.

Use an electric mixer.
Beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
Add eggs (one at a time) beating well after each addition.
Add the vanilla
Gradually beat in the flour mixture.
Stir in the chocolate chips.
Wrap dough in plastic wrap, refrigerate for at least 24 hours but no more than 72 hours.

Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until golden brown.
Cool for 2 minutes before removing to wire racks to cool completely.

Coconut Almond Spice Cake
coconut spice cake

Cocoa Brownies 


4 large eggs
7 ounces granulated sugar
6 ounces light brown sugar
5 3/4 ounces natural cocoa powder (not Dutch process)
2 1/2 ounces all-purpose flour
1/2 teaspoon kosher salt
8 ounces unsalted butter, melted
2 teaspoons vanilla extract


Preheat the oven to 300 degrees F.
Grease an 8-inch square baking pan with non-stick spray.
Trim a piece of parchment paper so that it fits just inside the baking dish
with overhang on two sides and place it inside the pan.
Beat eggs with stand mixer fitted w/paddle attachment at medium speed until fluffy and light yellow, 2 to 3 minutes.
In a separate bowl, combine the granulated sugar, brown sugar, cocoa powder, flour and salt.
Drop the mixer speed to low and slowly introduce the sugar mixture.
Follow with the butter and vanilla. Continue mixing until you’ve got a nice, smooth goo.
Pour the batter into the prepared pan.
Bake the brownies for 15 minutes, then remove them from the oven for 15 minutes.
Put them back in the oven until an instant-read thermometer inserted into the middle of the brownie, reads 195 degrees F (about 30 minutes).
Cool in the pan for 3 minutes, then lift the brownie out using the parchment paper as a sling.
Cut the brownies into 9 pieces using a pizza wheel and move to a rack to cool completely.

Haschich Fudge
from The Alice B. Toklas Cook Book published in 1954

Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverised in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of cannabis sativa can be pulverised. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into pieces or made into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient.

Obtaining the cannabis may present certain difficulties, but the variety known as cannabis sativa grows as a common weed, often unrecognized, everywhere in Europe, Asia and parts of Africa; besides being cultivated as a crop for the manufacture of rope. In the Americas, while often discouraged, its cousin, called cannabis indica, has been observed even in city window boxes. It should be picked and dried as soon as it has gone to seed and while the plant is still green.

Chocolate Cake with vanilla ice cream,
chocolate syrup, and whipped cream:
A slice of chocolate cake
A scoop of vanilla ice cream
Drizzle the chocolate syrup on the ice cream
Top with whipped cream (to taste)
Optional: (get creative!)
add sliced banana, chopped nuts, and a cherry 
or top with sliced strawberries, raspberries. or other fruit  
and/or substitute another flavor drizzle of your choice

John Pemberton’s 1886 Coca-Cola Recipe 

Recipe from a diary owned by Coca-Cola inventor, John Pemberton. 
Revealed just before his death in 1888. – Don’t try this at home.

Ingredients: (US measures)

  • 1 oz (28 g) caffeine citrate
  • 3 oz (85 g) citric acid
  • 1 US fl oz (30 ml) vanilla extract
  • 1 US qt (946 ml) lime juice
  • 2.5 oz (71 g) “flavoring,” i.e., “Merchandise 7X”
  • 30 lb (14 kg) sugar
  • 4 US fl oz (118.3 ml) fluid extract of coca leaves (decocainized flavor essence of the coca leaf).
  • 2.5 US gal (9.5 l; 2.1 imp gal) water
  • Caramel sufficient to give color
  • “Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool.”
  • Flavoring (Merchandise 7X):
  • 1 qrt alcohol
  • 80 oil orange
  • 40 oil cinnamon
  • 120 oil lemon
  • 20 oil coriander
  • 40 oil nutmeg
  • 40 oil neroli
  • “Let stand 24 hours.”


Thanksgiving Desserts 2017



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Updated September 6, 2021: Recipes from a 1956 Chinese Cookbook!
“The Art of Chinese Cooking”







Feel Awful? Have a Falafel! Here’s a Falafel Recipe:

Feel Awful? Have a Falafel!


Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers). Falafel is a common dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat and as a form of street food. (from wikipedia)

Here’s a Falafel Recipe:

1 cup dried chickpeas (and/or fava beans)
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying

Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Sliced pickle for garnish
Avocado (sliced or salad) for garnish
Tahina sauce and/or Hot Sauce
Pita bread

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.


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Monty Python’s “Spamalot” and “A Midsummer Night” at the Hollywood Bowl

Monty Python’s “Spamalot” at the Hollywood Bowl

Saturday night performance at the Hollywood Bowl on a beautiful, warm, summer night in August! And what a great show! The celebrity cast was awesome! It was so much fun!

Spamalot at the Hollywood Bowl

“Spamalot” at the Hollywood Bowl – A Beautiful and Warm Summer Night!

Spamalot at the Hollywood Bowl

Spamalot at the Hollywood Bowl

Spamalot at the Hollywood Bowl

“Spamalot” at the Hollywood Bowl

Picnic on the bench:

Picnic at the Hollywood Bowl

“Spamalot” Picnic at the Hollywood Bowl – No ham, jam or spam. (there was bacon)

On the Menu: steak & bacon sandwich, potato chips, celery, carrots, cucumber, dill pickle, pineapple juice, Heineken, and chocolate chip cookies for dessert.

NOTE: Our bench seats were in section K2, which is high up and way off to one side. The wood benches are really uncomfortable, even with seat cushions. I prefer the Box Seats!

FINGER OF SHAME! This couple insisted on using bench space for their bag! And when asked if they would make more room, they refused and copped an attitude! This is a picture of their shame after being TOTAL A**HOLES in a fun place!

Look at their facial expression and body language!


FINGER OF SHAME! – They know they’re being Total A**holes!

Well the show must go on! And the a*ssholes were ignored.

"Spamalot" at the Hollywood Bowl - Sunset!

“Spamalot” at the Hollywood Bowl – Sunset!

It was great from the opening national anthem, when the orchestra began with “Hail Brittania” before being interrupted and playing the Star Spangled Banner, to the “England” introduction by Eric Idle as The Historian, and the opening number celebrating Finland with the Fish Slapping Dance!

"Spamalot" at the Hollywood Bowl press photo

“Spamalot” at the Hollywood Bowl press photo

The Historian: “I SAID ENGLAND!”

"Spamalot" at the Hollywood Bowl

“Spamalot” at the Hollywood Bowl – “What happens in Camelot, stays in Camelot!”

Loosely based on Monty Python and the Holy Grail there were great bits from the film: “He must be a king”, debating the airspeed of the European swallow, taunting by the French, “large tracts of land” and storming the castle, the Trojan Rabbit, the Ballad of Sir Robin, the Knights who say Nee, Tim the Enchanter, the Vorpal Bunny and of course Camelot!

Warwick Davis gave a fantastic performance as Patsy, King Arthur’s squire complete with coconut shells and amazing facial expressions! He is such a gifted actor.

"Spamalot" at the Hollywood Bowl press photo

“Spamalot” at the Hollywood Bowl

Tom Deckman was hilarious as Not Dead Fred, Prince Herbert and the French Guard. Merle Dandridge was dazzling as the Lady of the Lake and her musical numbers were mesmerizing!

"Spamalot" at the Hollywood Bowl press photo

“Spamalot” at the Hollywood Bowl

Kevin Chamberlin, Jesse Tyler Ferguson, Rick Holmes and Christian Slater were just terrific as Arthur’s Knights (and the many other minor roles they alternately played). And Craig Robinson was a very entertaining King Arthur, smiling and “tap dancing” his way through the whole thing.

"Spamalot" at the Hollywood Bowl press photo

“Spamalot” at the Hollywood Bowl – King Arthur & his Knights on a Quest for the Holy Grail

There were wonderfully entertaining musical numbers with inspired dance and fun choreography. And a number of jokes were tailored to the Hollywood Bowl audience including a jab at “overpriced dinner in the Pool Circle” and a little “Uptown Funk”.

Spamalot at the Hollywood Bowl

“Spamalot” at the Hollywood Bowl – “The Ballad of Sir Robin” on the big video screen

Wonderful performances by the entire cast! You could tell they were having a great time performing. I was really impressed by how great they all were!

And big kudos to the Hollywood Bowl for their live video on the big screens, as well as the costumes, sets, sound, lighting and projections which really make the musical productions special.

Hollywood Bowl

“Spamalot” at the Hollywood Bowl

The Grand Finale with the entire cast and chorus was an audience sing along to Eric Idle’s

“Always Look On The Bright Side of Life”

Some things in life are bad…They can really make you mad.
Other things just make you swear and curse.
When you’re chewing on life’s gristle, don’t grumble, give a whistle,
And this’ll help things turn out for the best……….
And, always look on the bright side of life…(Whistle)

Always look on the light side of life…(Whistle)

If life seems jolly rotten, there’s something you’ve forgotten!
And that’s to laugh and smile and dance and sing!
When you’re feeling in the dumps don’t be silly chumps,
Just purse your lips and whistle, that’s the thing.
And…always look on the bright side of life! (Whistle)

Come on. Always look on the right side of life! (Whistle)

For life is quite absurd and death’s the final word.
You must always face the curtain with a bow.
Forget about your sin, give the audience a grin!
Enjoy it! It’s your last chance anyhow.

So always look on the bright side of death. (Whistle) 

Just before you draw your terminal breath. (Whistle)

Life’s a piece of shit, when you look at it.
Life’s a laugh and death’s a joke, it’s true.
You’ll see its all a show, keep ’em laughin’ as you go,
Just remember that the last laugh is on you!

And…Always look on the bright side of life…(Whistle) Always look on the right side of life…

I mean – what have you got to lose? You know, you come from nothin’.

You’re going back to nothing. What have you lost? Nothing.

Always look on the right side of life…

Nothing will come from nothing ya know what they say?
Cheer up ya old bugga c’mon give us a grin! There ya go, see!

"Spamalot" at the Hollywood Bowl

“Spamalot” at the Hollywood Bowl – Finale sing along “Always Look On The Bright Side of Life”

Everyone knows the words! Whistle and sing along! A good time was had by all! The full Blue Moon was shining brightly overhead as the large crowd exited the Bowl at 10:30pm. It was packed and we were on the far side, so I sat and waited for the audience to disperse a little and then cut through the seats directly to the exit. I went right when I should have gone left and ended up half-stepping down the hill with the crowd to the escalator and made it back to the car in about 15 minutes.

"Spamalot" at the Hollywood Bowl

“Spamalot” at the Hollywood Bowl – Full Blue Moon over the departing audience

It was warm and humid all night, so by the time we got back to our parking space I was really looking forward to going home and taking a shower. (and yes, my shower was really refreshing later after midnight…)

"Spamalot" at the Hollywood Bowl

“Spamalot” at the Hollywood Bowl

They stacked parked the cars (unnecessarily) for this performance, so it required a little maneuvering to exit the lot. Traffic is always tough after a full house, but we were able to get back to the freeway and headed home in a reasonable amount of time without too much trouble. A wonderful evening, a nice picnic and a great show. Huzzah!

And the week before we went to

“A Midsummer Night” at the Hollywood Bowl

Tuesday night and we had great Box Seats with Gustavo Dudamel and the Los Angeles Philharmonic Orchestra playing Mendelssohn on a warm summer night in July!

Hollywood Bowl

Hollywood Bowl – Midsummer Night’s Dream with Dudamel & the Los Angeles Philharmonic

Terrible traffic on the 101 freeway from the San Fernando Valley to Hollywood. The price of Parking at the Hollywood Bowl has increased $2 this year from $18 to $20 per car.

TIP: GO EARLY! Traffic is always unpredictable, but you can bet it will take at least 20 minutes to get past the light coming off the 101 freeway at Cahuenga and Highland. Provide extra travel time for walking uphill, bag check, ticket turn stalls, refreshments, restrooms and managing your picnic dinner.

NOTE: It is really bad form to arrive 5 minutes AFTER the performance begins and then start your meal! Finish eating before the Star Spangled Banner (snacks and beverages are acceptable during, but avoid any packaging that makes noise. Wait for intermission if you need to have that dessert! And please don’t set up your picnic blanket in front of the restrooms (seriously, they were sitting on the concrete in front of the restroom doors!).

Midsummer Night's Dream at the Hollywood Bowl

Midsummer Night’s Dream at the Hollywood Bowl

Midsummer Night's Dream at the Hollywood Bowl

Midsummer Night’s Dream at the Hollywood Bowl

Dinner in the Box Seats is great because they provide removable folding tables, trash service and if you choose, expensive catered food delivered directly to your Box.

We ordered from Amer’s Mediterranean restaurant in Encino and picked up our “to go” food on the way. They recently changed ownership again, and the menu changed too. We also packed in our own beverages (advisable at events when they’re permitted) and also brought dessert and ice. The only refreshments we bought were a couple bad cups of coffee at intermission.

Picnic at the Hollywood Bowl - Middle Eastern food: the wrong order!

Picnic at the Hollywood Bowl – Middle Eastern: the wrong order!

Picnic at the Hollywood Bowl - Cheesecake for dessert!

Picnic at the Hollywood Bowl – Cheesecake for dessert!

On the Menu: Middle eastern food, it was supposed to be an “Amer’s Special” shwarma meat with hummus, tabouli, rice, falafel and pita bread. They screwed up the order. I hate beets. They gave us a “mixed grill” with chicken and ground beef kebabs. And they forgot the rice and falafel. At least there was good cheesecake for dessert.


Midsummer Night’s Dream at the Hollywood Bowl

The first act was Mendelssohn’s Violin Concerto in E minor with an exceptional performance by Gil Shaham on violin. The second act was “Midsummer Night’s Dream” accompanied by dramatic Shakespearean readings by Bryce Dallas Howard, and guest vocal performances by Deanna Breiwick and Jennifer Holloway with the Women of Los Angeles Master Chorale. It was beautiful.

Hollywood Bowl

Midsummer Night’s Dream at the Hollywood Bowl

The lighting and inspired projections enhanced the wonderful musical performance. The first act was better than the second, and I thought it was a little weird to hear the wedding march played as a classical piece in concert. There was also a lot of noticeable cricket noise during the quiet parts of the show, which I found distracting during the second act.

I thoroughly enjoyed the show! What’s not to like about Tuesday night at the Bowl with Dudamel and the LA Phil? It was a real good time.

Our box was positioned close to the exit, so we were out of there fast. We quickly traveled the long walk to the car and made a fast getaway from the parking lot and onto the 101 freeway home.

The Hollywood Bowl is a great venue! And once you know the “procedure” and tricks to traffic, parking and picnicking it’s a very pleasant experience. I’m looking forward to seeing more shows at the Bowl this summer.

Hollywood Bowl - Parking Lot after the show

Hollywood Bowl – Parking Lot after the show

All Photos copyright 2015 JoshWillTravel (except the Cast Press Photos)