Just under the wire, but how could I not participate in another great Street Team challenge??
I must have some nomad blood running through me, because we have never really stayed in one place for very long; however moving around the globe has always seemed to be related to work; as a child it was due to my parents quest to better themselves and as an adult, that theme has continued whilst my husband and I have tried to better our children’s lot. I currently live in metropolitan Maryland in the USA, a very diverse, interesting hotch potch of cultures just outside the US capital. Here is a picture outside of my back door.
For suburban living it ain’t bad. I have lived in Philadelphia, Virginia, Lagos, but London the city of my birth is where I call home……
There is something so invigorating about London. I am told New York feels a lot like London, but I haven’t had the pleasure of visiting New York yet. I LOVE LONDON!!! I miss living there but I am fortunate enough to visit often. Everyone should see London!!!!
Won’t you join us for Santa Claus Fest? Get into the holiday spirit and come celebrate Ol’ Santa Claus. Learn how this particular holiday is celebrated in different parts of the world.
Have you been naughty or nice? There might be a treat involved!!LOL I am giving away a handful of these little tiles so run over and check out the blog. Bring your Christmas spirit.
Here is a recipe for Russian Tea Cakes which I have adopted as my own tradition. I try and make them each Christmas; they are quite decadent.
This recipe is from AllRecipes.com
- 1 cup butter
- 1 teaspoon vanilla extract
- 6 tablespoons confectioners’ sugar
- 2 cups all-purpose flour
- 1 cup chopped walnuts
- 1/3 cup confectioners’ sugar for decoration
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners’ sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
- Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners’ sugar.