Silly Hiding Fish, Monterey Bay Aquarium, 1.2012.
Showing posts with label *Happy Little Things. Show all posts
Showing posts with label *Happy Little Things. Show all posts
I am a True Tourist (Updated)
I have a strange fascination with those painted wooden boards you stick your head through. It's like dressing up without having to take off any of your clothes. It's great!
Lake Tahoe, CA 7.11
Japan Center: San Francisco, CA 2.09
Trail Dust Town: Tucson, AZ 11.07
Avenue Q: San Diego, CA 7.07
Key West, FL 6.07
San Diego Zoo: San Diego, CA 1.07
Del Mar Fair: SD, CA 6.06
San Diego Zoo: San Diego, CA 6.05
San Diego Zoo: SD, CA 6.05
Lake Tahoe, CA 7.11
Talkeetna, AK 7.09
Japan Center: San Francisco, CA 2.09
Trail Dust Town: Tucson, AZ 11.07
Avenue Q: San Diego, CA 7.07
Key West, FL 6.07
San Diego Zoo: San Diego, CA 1.07
Del Mar Fair: SD, CA 6.06
San Diego Zoo: San Diego, CA 6.05
San Diego Zoo: SD, CA 6.05
Larger than Life Food
The only thing better than edible food is either adorable miniature food or:
Vicky: "Oh I want to be an Oscar Meyer wiener, then everyone would be in love with me!
...Oh, that's really sad." Gilroy, CA 1.2010
Notice the crowd of people behind my mom--they're lining up to eat at a food truck in the shape of a giant metal pig wearing sunglasses in Seattle, WA 7.2009
California Adventure, 3.2007
That's an Easter egg made entirely of white chocolate from Chuao Chocolatier, 4.2007
World's largest "asparagus" in Tucson, AZ 11.2007
Look at the size of that vegetable we saw in Taiwan! 2.2006
Breakfast of pancakes in the sky with Susan Mun, 11.2007
Del Mar Fair, 7.2006
Record Catch at California Adventure, 4.2008
I like to think that Daphne is a younger, brighter, lovelier version of me yet with similar interests in life. Can you tell? 12.2009
Dad Knows How to Take Care of His Kids
A pretty standard Dad-feast fit for a king. Or in this case, fit for his two daughters, Los Altos 7.14.2009.
Garden Party Cupcakes
These cupcakes were made as a goodbye present for the 4th term sisters on our team. It was a super hot day when we had our YP presentations so most of the candy melted.
A note: airheads are easy to find but really hard to work with.
24 standard vanilla cupcakes, baked in white paper liners
2 C chocolate frosting
2 C chocolate cookie crumbs (Oreo’s or TJ’s Joe-joes), really crush these babies to dust or spin in the food processor
Lettuce
1/4 C vanilla frosting
Green food coloring
1 C cornflakes
Peas
9 green fruit chews (jolly ranchers)
20 green m&m’s
Green licorice laces (Kellogg’s watermelon madness fruit streamers or the jolly ranchers in green and air heads in green)
Radish
1 vanilla fruit chew (tootsie roll, airhead)
4 red fruit chews (jolly ranchers, starbursts)
Carrots
8 orange fruit chews (starbursts) OR 10 mike and ike’s
1 tsp ground cinnamon
2 tsp multicolored chocolate covered sunflower seeds or plain sunflower seeds
2 sticks mint chewing gum
3 thin pretzel sticks
1 C vanilla frosting
Cupcakes
Place the chocolate cookie crumbs in a medium bowl. Spread the remaining chocolate frosting over the tops of the cupcakes. Starting at the edge, roll the tops of the cupcakes in the crumbs to cover completely. Arrange the cupcakes in 4 rows of 6 on a serving platter.
Now work on one vegetable at a time.
Lettuce (makes 4 lettuce cupcakes)
Line a cookie sheet with wax paper. Place the cornflakes in a small bowl. Tint the frosting with green food coloring. About 10 drops depending on how dark green you want it. Microwave the frosting, stirring frequently, until it is smooth and liquidy 5-10 seconds then pour on top of the corn flakes, toss well to coat, and spread the cornflakes onto the cookie sheet. Refrigerate until set, about 10 minutes. Cut 2 of the green fruit chews in half and shape into balls. Place 1 green ball on top of each of the 4 cupcakes (secure with a dot of green frosting) and arrange 8-12 green frosted cornflakes around the balls to make the leaves.
Radishes (makes 4 radish cupcakes)
For each radish, cut the vanilla chew into quarters. Roll 1 red fruit chew together with 1 vanilla piece, keeping the colors separate, and shape into a ball. Pinch the white end to form the radish root. Place 1 radish on top of each of the 4 cupcakes, and add several green-frosted cornflakes for the leaves.
Carrots (makes 5 carrot cupcakes)
Cut 2 of the orange fruit chews in half and shape each piece into a small carrot. Shape the remaining 6 fruit chews into 6 large carrots. Score the side of each carrot with a knife or your nail. Rub the sides of carrots with cinnamon to look freshly pulled from the garden. Use a round toothpick to make a small hole in the large end of each carrot. Cut 2 of the green fruit chews into thin strips and roll each strip between your fingers to look like carrot tops. Press 4-5 strips into the hole in the top of each carrot. Arrange the carrots, overlapping slightly, on top of the cupcakes.
OR
Score the orange Mike and Ike’s with your nail and dip the ends in cinnamon. Follow the rest of the directions for the tops.
Peas (makes 5 pea-pod cupcakes)
Roll out each of the remaining 5 green fruit chews into a 3 by 1” oval/almond shape 1/8” thick. Press 4 green M&Ms onto one side of each oval. Fold the other side over to cover the candies slightly. Pinch the ends and place 1 pea pod on top of each of the cupcakes. Cut the green licorice laces into various lengths and arrange them around the pea pods to make the vines. You may also use some of the fruit chews and roll them between your fingers to make long thin vines and drape them over if you can’t find the candy.
Shovels
Insert the pretzel end into cupcake. Cut each stick of gum into a ¾” long triangle and pinch on one side to make the shovel blades. Insert the hovel blades (gum) into the frosting on top of 2 cupcakes, scatter a few sunflower seeds around the shovels and place in the rows with radishes and lettuce.
A note: airheads are easy to find but really hard to work with.
Splendid church life! His green garden! He has brought us, praise the Lord!
24 standard vanilla cupcakes, baked in white paper liners
2 C chocolate frosting
2 C chocolate cookie crumbs (Oreo’s or TJ’s Joe-joes), really crush these babies to dust or spin in the food processor
Lettuce
1/4 C vanilla frosting
Green food coloring
1 C cornflakes
Peas
9 green fruit chews (jolly ranchers)
20 green m&m’s
Green licorice laces (Kellogg’s watermelon madness fruit streamers or the jolly ranchers in green and air heads in green)
Radish
1 vanilla fruit chew (tootsie roll, airhead)
4 red fruit chews (jolly ranchers, starbursts)
Carrots
8 orange fruit chews (starbursts) OR 10 mike and ike’s
1 tsp ground cinnamon
2 tsp multicolored chocolate covered sunflower seeds or plain sunflower seeds
2 sticks mint chewing gum
3 thin pretzel sticks
1 C vanilla frosting
Cupcakes
Place the chocolate cookie crumbs in a medium bowl. Spread the remaining chocolate frosting over the tops of the cupcakes. Starting at the edge, roll the tops of the cupcakes in the crumbs to cover completely. Arrange the cupcakes in 4 rows of 6 on a serving platter.
Now work on one vegetable at a time.
Lettuce (makes 4 lettuce cupcakes)
Line a cookie sheet with wax paper. Place the cornflakes in a small bowl. Tint the frosting with green food coloring. About 10 drops depending on how dark green you want it. Microwave the frosting, stirring frequently, until it is smooth and liquidy 5-10 seconds then pour on top of the corn flakes, toss well to coat, and spread the cornflakes onto the cookie sheet. Refrigerate until set, about 10 minutes. Cut 2 of the green fruit chews in half and shape into balls. Place 1 green ball on top of each of the 4 cupcakes (secure with a dot of green frosting) and arrange 8-12 green frosted cornflakes around the balls to make the leaves.
Radishes (makes 4 radish cupcakes)
For each radish, cut the vanilla chew into quarters. Roll 1 red fruit chew together with 1 vanilla piece, keeping the colors separate, and shape into a ball. Pinch the white end to form the radish root. Place 1 radish on top of each of the 4 cupcakes, and add several green-frosted cornflakes for the leaves.
Carrots (makes 5 carrot cupcakes)
Cut 2 of the orange fruit chews in half and shape each piece into a small carrot. Shape the remaining 6 fruit chews into 6 large carrots. Score the side of each carrot with a knife or your nail. Rub the sides of carrots with cinnamon to look freshly pulled from the garden. Use a round toothpick to make a small hole in the large end of each carrot. Cut 2 of the green fruit chews into thin strips and roll each strip between your fingers to look like carrot tops. Press 4-5 strips into the hole in the top of each carrot. Arrange the carrots, overlapping slightly, on top of the cupcakes.
OR
Score the orange Mike and Ike’s with your nail and dip the ends in cinnamon. Follow the rest of the directions for the tops.
Peas (makes 5 pea-pod cupcakes)
Roll out each of the remaining 5 green fruit chews into a 3 by 1” oval/almond shape 1/8” thick. Press 4 green M&Ms onto one side of each oval. Fold the other side over to cover the candies slightly. Pinch the ends and place 1 pea pod on top of each of the cupcakes. Cut the green licorice laces into various lengths and arrange them around the pea pods to make the vines. You may also use some of the fruit chews and roll them between your fingers to make long thin vines and drape them over if you can’t find the candy.
Shovels
Insert the pretzel end into cupcake. Cut each stick of gum into a ¾” long triangle and pinch on one side to make the shovel blades. Insert the hovel blades (gum) into the frosting on top of 2 cupcakes, scatter a few sunflower seeds around the shovels and place in the rows with radishes and lettuce.
Makes 24 cupcakes, 1 garden. Adapted from Hello, Cupcake!
Kitchen Rules
1. No trespassers allowed--except by permission of the cook.
2. Complaints about flavor, promptness or quality of food shall be written on a $5 bill and presented to the cook in person.
3. No free samples (except by the cook) prior to meal time.
4. No unexpected guests unless reservations have been made at the cook's favorite restaurant.
5. No complaints about weakness or flavor of coffee, it's always available just down the street.
6. Hugs and kisses accepted by the cook--as well as compliments and pinches.
Hahaha! Thanks, Priscilla!
2. Complaints about flavor, promptness or quality of food shall be written on a $5 bill and presented to the cook in person.
3. No free samples (except by the cook) prior to meal time.
4. No unexpected guests unless reservations have been made at the cook's favorite restaurant.
5. No complaints about weakness or flavor of coffee, it's always available just down the street.
6. Hugs and kisses accepted by the cook--as well as compliments and pinches.
Hahaha! Thanks, Priscilla!
Susanne's Birthday 2008 (a.k.a. Dessert Extravaganza)
Dessert, dessert everywhere!!
Look at Mr. Strawberry gussied up in his finest for Susanne. Let me help you with your bow tie there, sir.
Ah! Noooo! Not Mr. Strawberry!!...Alice is equally disgusted. Actually, upon closer inspection, I am impressed that Susanne could fit all of Mr. Strawberry in her mouth in one bite.
Pictured from left to right: Alice, tiramisu, Adalis, Anna, me and my big fat mouth, white (technically blue-green) & dark chocolate covered strawberries, strawberry peach charlotte, and a GIANT who knows what
Mannie's Holiday Red Bean Cheesecake with Green Tea ~
At first, I just wanted to post Mannie's cake so all could admire it and bask in its beauty, but Mannie exceeded my expectations and wrote out the recipe!! I am so happy!!! So cherished!! So impressed!! And so excited to try it out! Thanks, Mannie.
I was lucky enough to try some and it was exceptionally good--red bean, green tea, cheesecakey, but not too sweet!
Baker Mannie says:
There are 4 layers (red bean, light cheesecake, green tea jello, milk jello and crust), but they don't have to come in orders or anything, I just think these layers come together nicely. =)
Crust
130 g Graham cracker
60 g butter
1 tsp green tea powder
Red-bean Cheesecake
20 oz. low-fat cream cheese
2 C non-fat half and half
14 g gelatin
1 C sugar
2/3 C red-bean paste (coarse)
Green Tea Jello
1 T green tea powder
2/3 C water
7 g gelatin
Milk Jello
1/2 C whipping cream
3.5 g gelatin
Crust
Melt the butter. Crush the crackers and mix with the green tea powder then mix with melted butter and press onto the bottom part of the springform cake pan. Put in fridge.
Cheesecake
Melt the cream cheese with water bath, may need to stir it gradually.
Take 1/2 cup of cold half and half mix well the gelatin powder. Heat the rest of the half and half slowly and dissolve the sugar in it. Remove the hot half and half from the stove, and mix with the cold half and half. Gradually mix the half and half into the cream cheese. Don't pour in the liquid all at once, there will be cheese crumb.
Mix in the coarse red-bean paste. Let it chill in the fridge till solidified (at least 3 hours, I think).
The other two jello layers.....you know how to make jello, haha. Just remember to add it after the lower layer has been solidified.
As for the decoration on top, the green tea is green tea cookies from Japanese store and the tree is red-bean paste.
Green tea syrup go with it: dissolve 1 1/2 tbsp of green tea powder with just enough of boiling water, mix into microwaved warm 1/2 cup light corn syrup.
Have fun~
-Mannie
I was lucky enough to try some and it was exceptionally good--red bean, green tea, cheesecakey, but not too sweet!
Baker Mannie says:
There are 4 layers (red bean, light cheesecake, green tea jello, milk jello and crust), but they don't have to come in orders or anything, I just think these layers come together nicely. =)
Crust
130 g Graham cracker
60 g butter
1 tsp green tea powder
Red-bean Cheesecake
20 oz. low-fat cream cheese
2 C non-fat half and half
14 g gelatin
1 C sugar
2/3 C red-bean paste (coarse)
Green Tea Jello
1 T green tea powder
2/3 C water
7 g gelatin
Milk Jello
1/2 C whipping cream
3.5 g gelatin
Crust
Melt the butter. Crush the crackers and mix with the green tea powder then mix with melted butter and press onto the bottom part of the springform cake pan. Put in fridge.
Cheesecake
Melt the cream cheese with water bath, may need to stir it gradually.
Take 1/2 cup of cold half and half mix well the gelatin powder. Heat the rest of the half and half slowly and dissolve the sugar in it. Remove the hot half and half from the stove, and mix with the cold half and half. Gradually mix the half and half into the cream cheese. Don't pour in the liquid all at once, there will be cheese crumb.
Mix in the coarse red-bean paste. Let it chill in the fridge till solidified (at least 3 hours, I think).
The other two jello layers.....you know how to make jello, haha. Just remember to add it after the lower layer has been solidified.
As for the decoration on top, the green tea is green tea cookies from Japanese store and the tree is red-bean paste.
Green tea syrup go with it: dissolve 1 1/2 tbsp of green tea powder with just enough of boiling water, mix into microwaved warm 1/2 cup light corn syrup.
Have fun~
-Mannie
My Guilty Pleasure
Did you notice the little grain of rice riding this slice of spam? So cute!!
People hate Spam because of anti-spam propaganda and because they don't know what to do with the slimy pale stump. Spam is simply misunderstood like oh...say, Frankenstein's creature.
"Ewwww...," you say? Never fear! I will teach you the way to enjoy Spam, so stop throwing up in your mouth and read on...
Spam tip #1: Buy the 50% Less Sodium Can
Sure, high blood pressure and that "it's-so-salty-I've-got-a-zingy-feeling-in-my-teeth" experience is fun, but with 50% less sodium you can eat even more before feeling queasy!Spam tip #2: Never eat the thing raw
I always thought this was a no brainer. Just look at it!! All greasy, splotchy, sickly, gelatinous...Yuck! Merely looking at it could make the weak at heart wretch! I would never eat spam!!...raw. Please. A girl's gotta have standards.
Spam tip #3: Slice it thiiiiiin
Not paper thin, but pretty thin. Please refer to the photo. This will help it get crispy when cooked.
Spam tip #4: Lazy? Microwave it
I learned this on a trip to SF with Susan Mun. I know we swore that what happened in SF would stay in SF, but this tip is too good to keep to myself. Lay the slices of spam on two paper towels stacked and microwave for 15-45 seconds (depending on how thin you managed to cut them) until crisp.
Spam tip #5: Not as lazy? Pan fry
This is the ideal way. Heat a pan. Do not use any oil! Oil from the slices will ooze out and it will basically deep fry in its own juices. Wait until slightly darker and little bit of foam comes to the surface, then flip. It should appear to be a little soft, and only a little crispy but should crisp as it cools. When done, let it sit on a paper towel.
Spam tip #6: Eat with rice
This I learned from Mika, who took rice and made them into thick patties, placed a spam slice on top and then wrapped them in saran wrap to take with us to Universal Studios. Amazing. Spam nigiri!!!
Spam tip #7: Eat with kim chee
And sriracha hot sauce. And bowls of rice. This, I learned from Anna.
This list of tips is just the start of something beautiful. People eat spam in fried rice, pasta, mac & cheese, casseroles, omelets, sushi rolls, pie (...ok, maybe not pie). Although the possibilities are endless, in my humble opinion, Spam reaches its pinnacle of delightfulness on a simple bed of rice (please review tip #6 and #7).
The Quest for the Best Chocolate Chip Cookies
350/Ching's Soft Chocolate Chip Cookies vs. 375/Best Chocolate Chip Cookies
3/4 C brown sugar --- 1 C brown sugar
1/2 C sugar --- 1 C sugar
1 C butter --- 1 C butter
1 egg --- 2 eggs
1 1/2 t vanilla --- 2 t vanilla
2 1/4 C flour --- 3 C flour
1 t baking soda --- 1 t baking soda
1/2 t salt --- 1/2 t salt
What is the measure of a good chocolate chip cookie? These are the factors I look for:
1. Crunchy outside
2. Moist, chewy, dense inside
3. Not too sweet
My darling guinea pigs I mean, my brothers and sisters in the Gallarda home, have voted and this is what the people have to say:
Cookie 350 Supporters
Amber: liked the flavor of this one
Adalis: usually likes sweeter desserts and prefers this one. I think maybe because it has a simple sweet taste.
Ben: these are the stamina cookies--taste good with milk, can eat them long term
Daniel committed 50% of his vote here
Joe (Dan's imaginary friend)
Cookie 375 Supporters
John: noticed the darkness first. It's true...it has a little more brown sugar and also white sugar browns when cooked...sorry about the walnut shells though. That's definitely a first!!!
Jen: pointed out that 350 spreads more because of the butter to flour ratio. Thought these tasted nuttier.
Karen
Ji Hyung
Angela
Peter
Ben (good for one bite, sweeter)
Sharon: didn't really see a big enough difference
Daniel's other 50%
Heidi
And Matt...I don't know where to put him. He liked the one on the right.
Personally, I liked the flavor of 375 but it was a tad bit too sweet for me. In terms of texture, I'm still figuring that one out. It's always different depending on the recipe and on how long it bakes and how big the cookies are.
And the winner? THE BEST CHOCOLATE CHIP COOKIES.
Although...now I'm wondering about the Toll House Recipe...that one is pretty good too...
1/2 C sugar --- 1 C sugar
1 C butter --- 1 C butter
1 egg --- 2 eggs
1 1/2 t vanilla --- 2 t vanilla
2 1/4 C flour --- 3 C flour
1 t baking soda --- 1 t baking soda
1/2 t salt --- 1/2 t salt
What is the measure of a good chocolate chip cookie? These are the factors I look for:
1. Crunchy outside
2. Moist, chewy, dense inside
3. Not too sweet
My darling guinea pigs I mean, my brothers and sisters in the Gallarda home, have voted and this is what the people have to say:
Cookie 350 Supporters
Amber: liked the flavor of this one
Adalis: usually likes sweeter desserts and prefers this one. I think maybe because it has a simple sweet taste.
Ben: these are the stamina cookies--taste good with milk, can eat them long term
Daniel committed 50% of his vote here
Joe (Dan's imaginary friend)
Cookie 375 Supporters
John: noticed the darkness first. It's true...it has a little more brown sugar and also white sugar browns when cooked...sorry about the walnut shells though. That's definitely a first!!!
Jen: pointed out that 350 spreads more because of the butter to flour ratio. Thought these tasted nuttier.
Karen
Ji Hyung
Angela
Peter
Ben (good for one bite, sweeter)
Sharon: didn't really see a big enough difference
Daniel's other 50%
Heidi
And Matt...I don't know where to put him. He liked the one on the right.
Personally, I liked the flavor of 375 but it was a tad bit too sweet for me. In terms of texture, I'm still figuring that one out. It's always different depending on the recipe and on how long it bakes and how big the cookies are.
And the winner? THE BEST CHOCOLATE CHIP COOKIES.
Although...now I'm wondering about the Toll House Recipe...that one is pretty good too...
ROUND 2!!!!!!
CheeEEEeeeEEEeeeeeeEEeeese!
Mitica Drunken Goat Cheese, Boursin Cracked Pepper, Champignon Cambozola, Humboldt Fog Goat Cheese, Membrillo (usually eaten with a salty cheese like Manchego or on toast for breakfast) and pears (not pictured: Champignon Mushroom Brie), Ben and Jen's home & Vicky's Birthday Dinner, San Diego 11.7.08. I finally used this beautiful dish I bought at a kitchen supply store on Convoy and my cheese knife!
Legs or Arms?
It is now time to end the age-old question: would you rather lose your arms or legs?
That's easy-peasy to answer these days after incapacitating my hands by washing them to the point of dry and cracking, cutting my fingers with knives that had fallen in the sink at work, pinching my index finger closing the walk in freezer door resulting in a blood blister, burning my fingers in the oven, shaving a portion of my palm with a food processor blade, cutting my hands and arms innumerable times on who knows what...
I've done damage to my legs, hips and feet to the point of limping and crawling around, but I was always able to do all the fine motor tasks that I treasure. Today, I still have my arms and hands but these babies are useless!! I can't do anything without wincing or bleeding on something.
Which got me thinking...if I were to lose my legs right now, I would still be able to do all the hobbies I enjoy, even handstand push ups...uh, theoretically. I could even get prosthetic legs (depending on how much of my leg is missing). Then again, my feet can be pretty valuable in the fine motor skill arena--if I lost my legs, I wouldn't be able to pick things up and pass them with my feet, or perform the ever tormenting toe pinch.
Don't get me wrong. I'm not saying that it's easier to lose your legs. No, no, no! Both are colossal losses that would require time, patience and perseverance to adjust. In both cases I would suffer phantom limbs, loss of freedom and independence, frustration, etc. It's more like asking which is more difficult to conquer? Learning how to cook and eat with my feet, or losing my mobility?
I'm just saying that since I enjoy sitting on my rear most of the time anyway and need my hands to do what I love, I choose to lose my legs over losing my arms. Easy-peasy, no?
That's easy-peasy to answer these days after incapacitating my hands by washing them to the point of dry and cracking, cutting my fingers with knives that had fallen in the sink at work, pinching my index finger closing the walk in freezer door resulting in a blood blister, burning my fingers in the oven, shaving a portion of my palm with a food processor blade, cutting my hands and arms innumerable times on who knows what...
I've done damage to my legs, hips and feet to the point of limping and crawling around, but I was always able to do all the fine motor tasks that I treasure. Today, I still have my arms and hands but these babies are useless!! I can't do anything without wincing or bleeding on something.
Which got me thinking...if I were to lose my legs right now, I would still be able to do all the hobbies I enjoy, even handstand push ups...uh, theoretically. I could even get prosthetic legs (depending on how much of my leg is missing). Then again, my feet can be pretty valuable in the fine motor skill arena--if I lost my legs, I wouldn't be able to pick things up and pass them with my feet, or perform the ever tormenting toe pinch.
Don't get me wrong. I'm not saying that it's easier to lose your legs. No, no, no! Both are colossal losses that would require time, patience and perseverance to adjust. In both cases I would suffer phantom limbs, loss of freedom and independence, frustration, etc. It's more like asking which is more difficult to conquer? Learning how to cook and eat with my feet, or losing my mobility?
I'm just saying that since I enjoy sitting on my rear most of the time anyway and need my hands to do what I love, I choose to lose my legs over losing my arms. Easy-peasy, no?
Graphical Representation of Diana-Animal Interactions
Actually, "you're a kitty" is pretty meaningful. What would be more accurate for this graph and true to me? "Awwwwwwwww!! CAT! Booboomewmew mewheeheeheeeeeeeeeeee!!!!!!!!"
The Beautiful Bearded Ladies of San Diego
Facial hair is best for concentrating really hard, plotting world domination, catching falling food and making me laugh till I cry...
Congratulations, bride-to-be
Lumberjack Sue enjoying the convenient potato chip storage
of a fully blossomed beard
"I just have to figure out how to make the goatee darker so it'll be more realistic =). I think it's a good look for me, right?"
"Ahhhhhhh, Susanne.....so you've grown a goatee...I seeeee........Hmm....verrrrry interesting...."
Hooligans at Knott's Berry Farm
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