The Tokyo Emperor Park
by Stark & Parks
When abroad make the most of your stay,
seize the opportunity to get to know the
people´s country you´re staying in, find
out about their traditions and social
order structure .....
well, that´s exactly what
Paul and Bill did in Tokyo, you bet!
Read the thrilling story only at
ONA Crew Web!
Imperial Palace Tokyo
NATIONAL POLICE AGENCY, JAPAN
BROOKLYN BOTANIC GARDEN
(Cherry Blossom Festival)
Saturday, April 28, and Sunday,
April 29, 2007, Noon–6 p.m
Chop your own Christmas Tree!
Cherry blossom viewing
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 tablespoons cold water
In a bowl, combine flour and salt;
cut in shortening until crumbly.
Gradually add water, tossing with a
fork until dough forms a ball.
Divide dough in half so one ball
is slightly larger than the other.
Roll out the larger ball to fit a
9-in. or 10-in. pie plate. Transfer
pastry to pie plate. Trim pastry
with even with edge of plate. Pour
desired filling into crust.
Roll out second ball; cut slits in
pastry. Position over filling.
Trim pastry to 1 in. beyond edge
of pie plate. Fold top crust over
bottom crust. Flute edges.
Bake according to recipe directions.
4 tablespoons quick-cooking
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
Preheat oven to 400 degrees F (205 degrees C).
Place bottom crust in piepan. Set top crust
aside, covered. In a large mixing bowl combine
tapioca, salt, sugar, cherries and extracts.
Let stand 15 minutes. Turn out into bottom
crust and dot with butter. Cover with top
crust, flute edges and cut vents in top.
Place pie on a foil lined cookie sheet ---
in case of drips!
Bake for 50 minutes in the preheated oven,
until golden brown.