TOMORROW.....

I know this sounds crazy, BUT...... I START HANUKKAH  TOMORROW!!!!!!!!!! YAY! I AM SO EXCITED!!!!!!!!! I can't wait until I find out what my aunt is giving me because she always has exotic stuff! I really hope that everyone else enjoys Christmas and A HAPPY NEW YEAR!!!!!!! :D

YODA

OH. MY. GOD. THIS. IS. THE. BEST. I. AM. SO. AMAZED. THE. PERSON. WHO. DID. THIS. IS. SO. NUTS. AND. THERE. IS. NO. OTHER. PERSON. WHO. WOULD. HAVE. DONE. THIS. EXCEPT..........

READING TERMINAL MARKET!!!!!!!!!!

I AM GOING TO READING TERMINAL MARKET TODAY!!!!!!!!! Reading Terminal is basically a BIG market with all sorts of stuff!!!!! Like, old AND new bookshops, sandwich bars, coffee shops...... YOU CAN EVEN GET YOUR SHOES SHINED!!!!!!!!!!!!! YAY! :) Reading Terminal is right smack in the middle of center city so it is a LITTLE (NOT A LOT) of traffic to find a parking lot. IT IS STILL DEFINITELY WORTH IT THOUGH!!!!!!!!!!!!! So I strongly suggest going IF you are willing to go, GO!!! :D

PHO SOUP

Today I am going to go to china town and get pho soup!Pho is a kind of soup with beef,basil,cilantro,lime and sometimes pickled onions.This soup is served in Veitnam, there it is an extremely casual type of food. Bon Apetite! (to myself that is)

WELCOME!

Welcome everyone to my blog about how to find your inner moose! Since we are right at Christmas time, I should post a recipe with some holiday-ish kind of thing.

Ingredients

• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 1/2 to 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 
  ROYAL ICING:
• 2 pounds confectioners' sugar
• 6 tablespoons meringue powder
• 3/4 cup warm water
• Sky blue gel food coloring
• White edible glitter and superfine sugar
• 
  Ribbon

Directions

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture and mix well.
• Divide dough into fourths. Cover and refrigerate for 1-2 hours or until easy to handle.
• On a lightly floured surface, roll out one portion to 1/8-in. thickness. (Refrigerate other portions until ready to use.) Using a variety of sizes of floured snowflake cookie cutters, cut out snowflakes.
• Carefully place 1 in. apart on ungreased baking sheets. Using small decorating cutters, cut out desired shapes to create designs in some of the snowflakes. Use a toothpick to help remove the cutouts. With a plastic straw, poke a hole in the top of each small cookie.
• Bake medium and large snowflakes at 375° for 6-1/2 to 7 minutes and small snowflakes for 6 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Repeat with remaining dough.
• For royal icing, in a large bowl, combine the confectioners' sugar and meringue powder. Add warm water; beat on low speed for 1 minute. Beat on high for 4-5 minutes or until stiff peaks form. Tint half blue. Leave remaining icing white; cover and set aside.
• With blue icing and a round tip, outline half of the cookies; fill in centers with blue icing and let dry completely. With white icing and a round tip, outline each blue-colored cookie and create snowflake designs. Let dry completely.
• On the remaining cookies, repeat process using white icing on white frosted cookies. Thread a ribbon through the hole in each small snowflake and through the cutout in each medium and large snowflake. Yield: about 3 dozen.