The lantern festival

 The lantern festival is a tradition in China ,And all over the world.  New Zealand there's one in Wellington. At the Wellington  Lantern festival there is dancing People Making music and over China traditions .Last week on Friday whara jorja Open a brown cardboard box inside the box There was some Resene  Paints A piece of paper and some reusable Plastic that had some animals on them one had a frog a tuatara and a gego these are all endangered in nz. On monday we started panting them. 

our trip to puketi

 yesterday we went to puketi forest I went in my mums car it was a long ride when we got there the bus

was already there . fest we went down a little track we stopped for morning tea  then we went to another track.

the bare that was sceard of its riflechin

 

 

this is barney he is a brown bare . hes a like a cat that is in water ! he is afraid of his reflection . one day he met a rat " hello " said the rat "  aah! " screamed the bear  and he ran away "come back! " said the rat 'but the bear did not look back.300 year's later the rat toke a stroll in the forest  were he met the rat once again the rat fond the bear behind  a tree " you don't need to be afraid again " said the rat quietly  the bear screamed but did not run away and after that they became best Friends.

 I can see a big creamy light yellow scone. It's so hard not to eat the scone because it looks so yummy!  On top of the scone there is a sea of jam as dark as a moonless night and on top there was some mouth watering cream on the top.

I can smell strong jam and a small tint of cream on the top. 

 

Edmonds Scone recipe

INGREDIENTS

• ​3 cups Edmonds standard flour

• 6 tsp Edmonds baking powder             

• ¼ tsp salt                                            

• extra Meadow Fresh milk

• 75g butter

• 1 to 1½ cups Meadow Fresh milk, approximately

METHOD

1. ​Preheat the oven to 220ºC. Grease or flour a baking tray.
   
   

2. Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
   
   

3. Add the milk and quickly mix with a round-bladed table knife to a soft dough. For light and tender scones the mixture should be quite soft and a little sticky. Scrape the dough onto the floured baking tray and flour the top.
   
   

4. Working quickly, pat the dough out to 2cm thickness and with a floured knife cut it into 12 even-sized pieces, then separate the scones to allow 2cm space between them. Brush the tops with milk.
   
   

5. Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea