Temptation

Down on my knees I look up at the sky

Here I am again although I don't know why Life is pain

I know this in my heart I guess it's always been that way from the start

This contemplation sets my soul afire

Too many decisions that I can't decide I don't know what I'm gonna do...

The things I've seen, places I've been

Always told me "Stay away from sin"

Now I could try and do right, but it always turns out wrong

I guess that if I didn't, wouldn't have no fun

Sometimes I try to set my sights up higher

But if there's a heaven I'm bound for the fire

Temptation...

This month in (well just out of) boring old shakeytown Christchurch ;P Outdoors, freezing. Will need fur coat for that shiz. Sure to be a great event :)

Facebook Event -Find out where it is etc..

Skate Date

There is nothing like going for a group skate on a crisp late-Autumn night! With the stars above you and the freezing concrete under your wheels. Doing this for an hour will certainly get you warm :)

If you like the sound of group skate nights maybe you should plan a Skate Date night for you and your crew. A helpful tool you could use (if you are like me and 98% of your friends have an account) is "facebook groups"- So that you can plan dates and share photos of your awesome times!

The above picture was made by me for our skate date group :) Use it if you like (may just need to put a white rectangle over our meeting place, and put yours there, could be a bit strange otherwise). Pictures found using google image.

A couple of icons for my readers (shortboard & longboard):

Belgium Kisses

This is an intense recipe, it takes over 4 hours to complete but VERY worth it. I created these from a gingerbread "whoopie pie" recipe and altered a few things to make it into "belguim biscuit" deliciousness. The cookies are soft and the filling melts in your mouth. Enjoy, and good luck stopping at eating just one!

Ingredients:
3 cups flour
2 tsp ginger (ground)
1 tsp cinnamon (ground)
1 tsp baking soda
1 tsp nutmeg
1/4 tsp (pinch) salt
3/4 cup butter (softened not melted)
3/4 cup brown sugar (firmly packed into cup)
1/2 cup molasses
1 egg
1 tsp vanilla essence
1/4 cup granulated (white) sugar
1 packet raspberry jelly crystals

Ingredients, raspberry cream filling:
1/4 cup butter (softened not melted)
120g cream cheese
2 cups icing sugar
1 tsp raspberry essence
1 or 2 small droplets of red food colouring


This is how you do it:
Mix flour ginger, cinnamon, nutmeg, baking soda and salt in a bowl.

Beat butter and brown sugar in a large bowl until light and fluffy. Add molasses, egg and vanilla, beat very well, to a creamy-brown consistency.

Gradually beat in flour mixture (about 1/4 cup at a time) until it is well mixed. Do not over mix when adding the flour, do it softly.

Press the dough into a thick flat disk. Wrap in plastic wrap. Refrigerate for 4 hours or overnight.

Preheat oven to 180 degrees.
Shape into 1 inch balls.
Roll into granulated sugar.
Place 2 inches apart on un-greased baking sheets.

Bake for 8-10 min. Remove to wire racks and let cool completely.

Filling:
In a large bowl beat softened butter, cream cheese and icing sugar until light and fluffy. Add raspberry essence and mix.

Put the icing into a piping bag. Ice small rounds of filling on to the flat side of one cookie, slowly squish another on top so the icing reaches the edges. Dip the edges of frosting into the raspberry sugar crystals. IT IS NOW READY TO BE EATEN!!! Yum.

Store in an airtight container.