Got my first official car today. opens up a world of possibilities. i can now go back and forth to school and to work.down to bloomington when i want, money permitting!
full-on with plans to move to b-ton next year with tylea. going to scour flee market and antique stores for cups, bowls, kitchen utensils, some furniture.
i can't wait to have hopefully a 2 BR house with her, a claw foot 
tub....with a goldfish shower curtain like victoria has.i want my bedroom covered in tulle, m
y john william waterhouse painting-the lady of shalott. my fav. painting.a vintage feel.
high waisted panties and white camisole dresses <3. baking cakes and pies. house parties.
Pistachio and Cherry Mexican Wedding Cakes
Bon Appétit | December 2006
Susan Feniger and Mary Sue Milliken
Border Grill
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 cup powdered sugar plus more for coating
- 2 tablespoons vanilla extract
- 1 teaspoon salt
- 1 cup shelled unsalted natural pistachios (about 4 ounces), chopped
- 1 cup dried tart cherries or dried cranberries
- 3 1/3 cups sifted cake flour
- 1 2/3 cups sifted all purpose flour
Preparation
Preheat oven to 350°F. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not overmix dough).
Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. do ahead Can be made 4 days ahead. Store airtight at room temperature.
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