The ROAMies Podcast

Top 10 Things To Experience At Disney: An Interview with Kristi Shipp

November 15, 2022 The ROAMies with Kristi Shipp Season 4 Episode 202
The ROAMies Podcast
Top 10 Things To Experience At Disney: An Interview with Kristi Shipp
Show Notes

Remember THIS episode, where we introduced you to Disney Specialist and Travel Agent, Kristi Shipp? She can do all the planning and hard work FOR you at NO additional cost to you. Pretty cool, eh?

If you'd like to learn more about booking a Disney Vacation and beyond, you can reach Kristi here:
Facebook: Believe Vacations by Kristi
Instagram: kshipp_believevacations

Additional Previous Episodes Where we've Talked with Kristi Shipp about Disney:

Episode 117
Episode 118

Courtesy of Rania Habashy

3 c. rice
1 cup vermicelli
3 c. elbow macaroni
2 8 oz. cans of tomato sauce
8 oz. lentils
1 onion, coarsely chopped
1 head of garlic, chopped
Cayenne pepper
Pepper flakes
White vinegar
Vegetable oil
Salt and pepper
1 package crispy onions (or make it at home)

● Put 3T onion in a sauce pan with 1T oil. Stir until burned. Add water to the sauce pan
until about 3⁄4 full. Add 2T cumin and 1t salt. Bring to a boil. Add lentils, cover and cook.
Add water as needed to keep them covered.
● Tomato Sauce: Cook 1⁄2 onion in a small amount of oil, add salt and pepper. Add tomato
sauce and 4 cans of water. Simmer.
● Bring a large pan of salted water to a boil and add macaroni, cook until done. Drain and
● Vermicelli: Saute vermicelli in a small amount of oil until brown. Add rice, 1-1/2 cups of
water and about 1 cup of lentil water. Water should be a little above the rice.
● Vinegar sauce: add 4T chopped garlic, 1T cumin, 1/3 cup vinegar, 1T salt, 2/3 cup water.
● Spicy Sauce: add 1⁄2 cup tomato sauce mixture, 1T cayenne pepper, 1T pepper flakes.
● Combine cooked rice mixture, macaroni and lentils. Serve with sauces and crispy
● Fried (crispy onions): 3 or 4 very large chopped onions (I prefer sweet onions), heat
some oil (either coconut oil or olive oil), and add the onions with a pinch of salt and
pepper, and keep stirring until it is dark brown (crispy) but not burned.

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