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ariestess on Mar 8, 2018:

Profile Goddess Quotes #3 via ALW

ariestess on Mar 8, 2018:

Profile Goddess Quotes #2 via ALW

ariestess on Mar 8, 2018:

Profile Goddess Quotes #1 via ALW

jukejan on Mar 6, 2018:

Sending out the sticker and alphabet pkg in the morning.

jukejan on Mar 4, 2018:

Profile Goddess Quotes (Electronic)

There is no right or wrong path. There is only the path that you choose. Whatever you choose, there will be many opportunities for you to grow and expand - Kuan Yin

A flower unfolds to the best of its ability due to the conditions around it. And so do you - you unfold to the best of your ability - Kuan Yin

Thinking of you by sharing these quotes, jan

njstauter on Feb 5, 2018:

Be the love you seek in the world

MelbourneGirl on Nov 29, 2017:

Hey Mandi and all ❤️ Many thanks for sending our postcard home with the lovely stamps and stickers! The birthday 🎂 party sounds like lots of fun! Wishing you all a very merry Christmas 🎄 and a happy new year 🎉

njstauter on Nov 24, 2017:

Thanks for double posting. Either way was fine. I like the story in the PM. You are a very sweet partner.

LoveThis on Nov 22, 2017:

thankyou very much for the card, i received today :)

njstauter on Nov 20, 2017:

Three Kings Biscotti

Soak a few strands of Saffron in a heated orange juice of about 2 Tablespoons for about 10 minutes as you mix the remaining ingredients.

2 cups all-purpose flour (spooned and leveled) 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon fine salt 1/2 stick unsalted butter, room temperature 2 large eggs 1 cup dried apricots, finely chopped 1 cup shelled pistachios, chopped

1. Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition, add Saffron strands and orange juice; mix in apricots, & pistachios. Continue to mix until dough forms a ball, about 1 minute. 2. On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)

I make these each year as a gift to my dear friend in MN, and keep half a batch for myself. When she visited me a year ago, she confessed to hiding them from her husband.

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