The Macy's Thanksgiving Day Parade

This year for Thanksgiving, the BF and I were pretty excited about being together, staying in NYC and having friends and family over. The big plan? To attend the Macy's Thanksgiving Day Parade. I'm not sure I've ever woken up early enough to even see the parade on TV (*shame*) but somehow waking up at 5:30am to actually see it in person became the mission. And I would say it was worth all the prep.

Look at those faces as the first balloon rounds the corner!

No wonder- it's Spiderman!

And the doughboy!

The M&M float as Broadway with Wicked, The Phantom of the Opera and Spamalot on display.

Horton was very cute. And very big.

My crew mostly favored the Sesame Street float. Oscar the grouch was hanging out on the back

Michael howls along with Samantha


No one believed me when I said that Cindy Lauper was in the Bratz castle

Ronald McDonald! and my tall brother

Ronald's giant ice skate

Semi-celebrity Jimmy Fallon!

I gathered from the very excited children next to us that this is "Zoe! Zoe!!"

This bunny did a full spin at our crossroads. Very impressive

All dem floats for one lucky fellow

Santa!

What a happy man he was. Couldn't help but smile.

I was happy too.

Happy Thanksgiving!

Pate a Choux

Halloween thus far

The rest of Halloween

Kris was ashamed of his awesome costume at first

But he got over it. Here he is with Random-Picture-Taking-Stranger

Did I mention it rained?

PB&J Thumbprints

I wish Martha had featured these in her September issue- as these delicious Peanut Butter and Jelly Thumbprints would be a perfect way to start off a new school year (not that I'm in school anymore...)


Peanut Butter and Jelly Thumbprints
From Martha Stewart Living October 2009
Make 40

1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
4 ounces (1 stick) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/2 cup raspberry jam

Preheat oven to 350 degree
Whisk together flour, baking powder, baking soda and salt. Beat peanut butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.


Scoop level tablespoons of dough, and form into balls. Roll each ball into granulated sugar, and transfer to parchment lined baking sheets, spacing about 2 inches apart.


Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle of a wooden spoon. Return to oven and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks. and let cool completely.


Heat jam in a small saucepan, stirring until loosened, about 30 seconds. Spoon 1/2 teaspoon into each indentation. Cookies can be stored in a single layer up to 1 week.