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Put 4 cups (500 g) of powdered sugar, 3 tablespoons of meringue powder, and 6 tablespoons (88 ml) of warm water into a large mixing bowl. Use an electric hand or stand mixer to combine the ingredients on low speed. Once the powdered sugar is wet, you can turn the speed up to high. Beat the royal icing for 5 to 7 minutes. The icing should be stiff and glossy. Royal icing keeps its bright white color and doesn't require any additional cooking to hold its shape. Get out a piping bag and attach a #10 tip. Set the bag into a large bowl so the tip points down. Scoop the royal icing into the piping bag. Place a moistened paper towel over the tip when you're not piping the snowflakes. This will keep the icing from hardening in the tip. If you don't have a piping bag, you can use a plastic food storage bag. Just fill the bag with the royal icing and snip off a bottom corner. Keep in mind that you won't have as much control over piping the snowflakes. Lay a sheet of waxed paper or parchment paper on a baking sheet. Print off a page of snowflake designs that you like and slide the print underneath the waxed paper or parchment paper. You should be able to see the snowflake designs through the paper. If you're comfortable with piping, you could pipe the snowflakes without using printed designs. Just pipe the snowflakes directly onto the parchment or waxed paper. Remove the moist paper towel from the tip of the pastry bag and pipe over the snowflake designs. Pipe the longest lines of the snowflake before moving on to the smaller lines of the snowflake. If you make a mistake, dip a small paintbrush in water and smooth out any mistakes. Although you're tracing the snowflake designs, the snowflakes will be on the parchment or waxed paper. Once you've piped all of your royal icing snowflakes, use a small paintbrush to brush each snowflake with water. They should be completely coated with the water. Sprinkle the snowflakes with edible glitter before the water has a chance to dry. Let the glittered snowflakes dry completely before you remove them from the paper. Use your snowflakes once they've hardened. If you don't have edible glitter, you can use granulated or decorative sugar.

summary: Mix the royal icing. Assemble a piping bag and fill it with royal icing. Arrange snowflake patterns under waxed paper. Pipe the icing snowflakes. Sprinkle the snowflakes with glitter and let them dry.

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Since there is no center rearview mirror in a moving truck, backing up is extremely difficult. Try to find parking spots which you can pull all the way through so you can just drive forward when you're ready to leave. Have the person stand off to one side so that you can clearly see them in your mirror, then ask them to direct you to make sure you don't back over something you can't see. Discuss what hand signals you will use before you start backing up. For instance, you may agree that an open hand means go and a closed fist means stop. This will help keep the truck from rolling, and it will reduce strain on the truck's regular brakes. If the emergency brake is a lever, press the button and lift the lever up. If the brake is a pedal, press it with your foot until you feel it engage. Even if it seems like the truck is on flat elevation, you still need to engage the emergency brake. If the front of the truck is facing uphill when you park, turn the steering wheel so that the front tires are angled away from the curb. This will help anchor the truck and keep it from rolling backwards. If you have to park so that the front of the car is angled downhill, turn the steering wheel so that the front tires are cut in towards the curb to keep the truck from rolling forwards. Moving trucks are sometimes targets for theft, since people often are transporting their valuable items. If you stop to eat or to stay overnight in a hotel, try to park where you can keep an eye on the truck.

summary: Try to find drive-through parking so you don't have to back up. Get someone to help you if you do need to back up while parking. Set the emergency brake every time you park. Turn the wheels away from the curb if you park uphill. Turn the wheels into the curb if you park downhill. Park where you can see the vehicle whenever possible.

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Lining your baking sheet with parchment paper will prevent the seeds from sticking the best, though you can also use aluminum foil. Once the oven is preheated, you're ready to roast your seeds. Pour the seasoned pumpkin seeds onto the lined baking sheet, using a spoon to spread them out. Try to make sure they aren't clumped together and are laying flat so they roast evenly. If your pumpkin seeds end up layered on top of one another, try baking them in two smaller batches to promote even roasting. Remove the baking sheet from the oven every 10 minutes and move the seeds around using a wooden spoon or other kitchen utensilthis will help ensure each seed roasts evenly. Once the seeds look browned, they're done! Once the seeds have been removed and the oven is turned off, use a spatula to scoop the seeds into a bowl or other serving dish. You can eat them while they're still warm from the oven, or let them sit for a few minutes until they're cool. If you want to save your roasted pumpkin seeds, put them in an airtight container such as a mason jar, plastic bag, or piece of tupperware. The seeds will stay fresh for a week or so at room temperature, or you can place them in the freezer for up to a month. If placing the seeds in the freezer, they should be in an airtight container as well. Write the date on the container so you remember when the seeds were roasted.
summary: Preheat the oven to 350F (177C) and prepare a sheet pan. Spread the seeds out evenly on the baking sheet. Bake the seeds for 20-30 minutes, stirring them occasionally. Eat the seeds warm or let them cool to room temperature. Store the seeds in an airtight container for roughly 1 week.