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Archive for the ‘Desserts’ Category

Flash back to November 2013, please recall our Indian extravaganza thank you dinner I made for our very generous neighbours. As you know, I’m not a huge fan of Indian desserts (remember this one?) so when I planned the dinner party I knew right away that I wanted to make a version of Chai Crème Brûlée. Sadly it’s winter in these parts which means it gets dark anywhere from 4:30, so I wasn’t able to take a decent photo until I was able to remake this tasty dessert and shoot it in daylight!

Chai flavours really come out in this creamy crème brûlée

I served with two spoons so you can have a taste too!

Chai Crème Brûlé

Serves 1 (slightly more than 1/2 cup serving); just multiply by the number of people you need to feed to get your amounts

Ingredients:

  • 1/2 cup of whole milk or cream per person
  • 1.5-2 tsp sugar per person
  • 1 black tea bag
  • 1 cinnamon stick
  • 2 star anise
  • 3 green cardamon pods, smashed gently.
  • 1 egg yolk per person
  • 1-2 tbsp per person of sugar to brûlée

Directions:

  1. Preheat oven to 135°C or 275°F.
  2. Infuse the milk with the Chai spices: combine milk or cream, sugar, black tea bag, cinnamon stick, star anise and cardamon in a small pot and heat until just under boiling, simmer for 15 minutes. Set aside to cool with a lid on the pot (or refrigerate overnight, which is what I did). Strain to remove all the bits, discard strained pieces.
  3. Once cooled, whisk the infused milk, egg yolks in a vessel with a pouring spout.
  4. Pour this mixture into ramekins. My ramekins were about 2/3 of a cup each. Place ramekins into a roasting pan with 5cm sides, put the pan into the pre-heated oven. Pour enough water around the ramekins to reach up just over half way on the side of the ramekins (it’s much easier to do this once the pan is in the oven so you’re not balancing the custard and the water on your way to the oven).
  5. Bake for 30-45 minutes to an hour or so. You’ll know they’re done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter allow them cool. (The deeper your custard is the longer it will need to bake).
  6. Sprinkle a thin layer of  sugar on the top of each. Make sure it’s a THIN layer, but also make sure it completely covers the custard. Now torch it! Garnish with Whipped cream if you’d like (for the dinner party, I infused the whipping cream with a hot cinnamon stick which I heated for 1 minute on high in the microwave. I refrigerated the whipping cream and hot cinnamon stick until serving and then I removed the stick and whipped the cream).

Tips:

  • To save some time, just use a prepared Chai teabag.
  • Don’t squeeze the tea bag, it will be bitter.
ChaiCremeBrulee_1923

I know you want to dig in!

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The chai flavours really go well with the creamy crème brûlée

Screen Shot 2014-01-27 at 12.29.17 PM

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AppleCake_1034

The aroma that wafted through the cottage was intoxicating. Or maybe it was the wine.

My family has always been cake people; JTs family are pie people. I always thought it was the difference between Europeans and the English. We usually had some fruit with or in our cakes whereas JTs family always had some pastry with their fruit. This was never a big deal for us because I’m not much of a dessert eater, but it did pose a challenge because I had to learn how to make a pie! Now that we’re more accustomed to each other, I make a variety of cakes and pies and JT happily samples them.

Recently, my friend Barbara Bamber from Calgary author of Just a Smidgen posted a gorgeous Martha Stewart recipe for a fall apple cake and I was smitten! When I suggested that I bake this cake to take over to my niece’s cottage-fest on our last weekend at the cottage JT was all over it. It’s moist and quite flavourful, the perfect mix of fruit and cake. We served it warm and at room temperature and both were very tasty. Although cake is always considered a treat, this could be perfect as a breakfast muffin, made in smaller portions.

Martha Stewart’s Apple-Cranberry Cake

makes one 9″ spring-form pan cake

Ingredients:

  • sugar for dusting pan
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 6 tbsp butter, unsalted and melted, plus a bit more for the pan
  • 3/4 cup dark brown sugar, packed
  • 1/2 cup milk (I used skim)
  • 2 large eggs, room temperature
  • 3 Golden Delicious or Janagold apples, peeled, cored and sliced into 2 mm sliced wedges
  • 1/4 cup dried cranberries
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter cut into pieces

Instructions:

  1. Preheat oven to 375° F. Butter a 9″ springform pan and line the bottom with parchment. Sprinkle with sugar and shake the pan to coat.
  2. In a large bowl, whisk together flour, baking powder, salt and cinnamon.
  3. In a medium sized bowl, whisk together melted butter, 3/4 cup brown sugar, milk and eggs.
  4. Slowly fold the butter mixture into the flour mixture, just stirring until blended.
  5. Spoon the batter mixture into the prepared springform pan, smooth the top evenly.
  6. Arrange the apple slices and dried cranberries as you wish onto the cake batter. Then press each piece of fruit gently down into the batter.
  7. Sprinkle over with the 2 tbsp brown sugar and cinnamon. Top the brown sugar by dotting the remaining 1 tablespoon of butter over.
  8. Bake until top is golden and the fruit has softened, about 35-50 minutes in a convection oven (fan oven for my European friends), or until a cake tester inserted in the center comes out clean.

Notes:

I added cinnamon to the batter, the original recipe did not have it.

AppleCake_1028

Next time I will shroud with foil so that the top doesn’t darken as quickly.

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Hope all the Canadians reading this post are having a Happy Thanksgiving this weekend! The second Monday of October has been designated as Canadian Thanksgiving, not sure why, but we’ll take a holiday in October any day of the week!

We used to spend Thanksgiving at the cottage, often inviting my dear Mom and her hubby Geo, but since her passing in 2005, we’ve been invited to my brother’s cottage in the Muskoka. It’s quite a different life-style than ours to have a cottage in Muskoka. For example, you needn’t do much grocery shopping in the city because you can get everything and anything you need for the weekend in one of the well stocked grocery stores; in comparison, last time I forgot Parmesan Cheese and I was even going to settle for the powdered prepackaged cheese but our little shop didn’t even have that, so we had to drive an hour to find it! You might wonder why it’s so different in the Land of the Thousand Lakes (our cottage area) and Muskoka. Well, let me tell you. It’s because Hollywood has descended on Muskoka and while we have 1,000-2,000 square foot cottages (93-186 square metres) (ours is about 600 square feet), Muskoka boasts 10,000 and 20,000 square foot cottages (930-1860 square metres) with helipads and landing strips!  There is name dropping in Muskoka whereas we just talk about the dear we may have seen on the back road driving in. Goldie Hawn has a sprawling cottage on the same lake as my brother. We’ve never really been close to it, but apparently people think it’s ok to moor their boat and hop out to look around. She has security. My SIL spotted her in their local grocery store, where you could order Sushi grade tuna for the weekend (I’m lucky to get mac and cheese at ours). Steve Martin visits Martin Short who also has a nice place down the road on my brother’s lake. I heard that Steve Martin is very kind and hands out business cards that prove you’ve met him: “this  certifies that you have had a personal encounter with me and that you found me warm, polite, intelligent and funny” and of course he signs it. Martin Short’s wife once ran after my brother while he jogged down the road in front of their place to warn him that there have been bears seen that very morning! So you see, while we hob nob with the dear, chipmunks, bunnies and beavers, the folks in the Muskoka’s hob nob with the rich and famous.

My brother’s family is down to earth and their cottage is much more modest than those around them. They are generous to a fault and we always eat well and drink copious amounts of wine when we visit. We’ve had balmy 24°C days and on the very same weekend, we’ve had snow flurries! But it’s always a relaxing weekend to connect with family and take long quiet walks around the lake.

Snow flurries a few years ago. View from the dining room and kitchen.

Snow flurries a few years ago. View from the dining room and kitchen.

Although I didn’t make this galette for the Thanksgiving weekend, it dawned on me that it would be the perfect sweet for afternoon tea or dessert after a big turkey dinner. I used the lavender sugar that my dear friend Barb (Profiteroles and Ponytails) brought up when they visited us at the cottage this summer. It just made this dessert that much fancier! Thanks Barb.

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The Lavender Sugar was a gift from my friend Barb from Profiteroles and Ponytails

Apple Rhubarb Galette with Lavender Sugar

Serves 6-8

The Galette Pastry Recipe comes from Baking with Julia by Dorie Greenspan

Ingredients:

  • 1/2 Galette pastry
  • 1/2 c Rhubarb
  • 3 Apples, chopped into equal-sized pieces
  • 2 tbsp all purpose unbleached flour
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tbsp egg white for brushing pastry
  • 1 tbsp Lavender Sugar for garnish

Directions:

  1. Combine the apples and rhubarb and dust with the spices, sugar and flour, coating evenly
  2. Roll out the galette pastry to about 10cm or 3 inches larger than required. Fill centre with the fruit and turn up the sides to form the galette.
  3. Brush pastry with egg white and bake for 25 minutes or until edges are golden brown and fruit is soft.
  4. Remove from the oven and dust with 1 tbsp Lavender Sugar.
  5. Serve warm or at room temperature.
AppleRhubarbGalette_0962

The Rhubarb was the perfect foil for this sweet dessert

The rhubarb came from our dear friend’s Monica and Rae’s garden in Toronto. I still have some in the freezer, it will be a welcome taste of summer in mid-winter!

AppleRhubarbGalette_0963

Can you see the little Lavender Flowers?

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The days are getting shorter and the nights chillier, fall is definitely upon us in Ontario; you can feel it, see it and even smell it. We had a fire last night in our wood burning fire place! I even put closed toe shoes on today. I say it every year: I’M NOT READY!!! Is it just me or do you also feel that time is even a bit faster these days — where did the summer go?
Several friends and family have now gone gluten free, some by choice and some by necessity. Even at our house we try to limit our Gluten intake, so I’m always on the lookout for new gluten free, beautiful and tasty dessert recipes.
My friend Charlie at Hotly Spiced made this wonderful Gluten Free Sour Cherry Cake a while back and I knew I had to make it as soon as I saw her post! Thanks Charlie! The cake is moist, and the texture is perfect. It reminded me a little of a semolina cake, but with a finer texture. I usually have a dislike to the flavour of gluten free flours, so I made a few alterations which worked out famously; I added lemon rind, lemon essence and because I was short on butter, substituted cream cheese for the missing weight — I hope you don’t mind Charlie! It was absolutely wonderful and it’s going on my list of ‘Go-To’ Gluten Free desserts!

GFCherryCake_0925

I only put 1/2 cup of cherries into my cake, next time it will be a full cup (recipe is adjusted already).

Gluten Free Cherry Cake

Serves 6-8 from an 20 cm or 8″ spring form pan

Ingredients:

  • 75 g softened butter
  • 25 g softened cream cheese
  • 1/2 cup castor sugar (super fine sugar, but not icing sugar)
  • 1/2 tsp vanilla extract
  • 1/2 lemon rind
  • 1/2 tsp lemon essence
  • 2 free-range eggs at room temperature
  • 1/2 cup GF flour
  • 3/4 tsp GF baking powder
  • Pinch of salt
  • 37 g almond meal
  • 1 tbsp buttermilk (or cow’s milk)
  • 1 cup cherries

Directions:

  1. Pre-heat your oven to 180° C (375° F).
  2. Prepare a 20 cm (8 inch) spring form pan by spraying with non-stick cooking spray and lining the bottom with parchment paper.
  3. Beat the butter and cream cheese together until they are as white and fluffy as can be (this takes several minutes). Once you’ve reach the light fluffy consistency, gradually add sugar. then add the vanilla and continue to beat until incorporated.  Add the egg and beat in until well combined.
  4. Sift the flour, baking powder and salt together and using a wooden spoon, mix into the butter fluff. Then fold in the almond meal and buttermilk.
  5. Pour the batter into the prepared tin and smooth the surface.
  6. Drain the cherries then scatter across the top of the cake.  (No need to be decorative as they will sink during the cooking process).
  7. Place in the oven for 30-40 minutes or when your cake tester comes out clean.
  8. Remove the cake from the oven and allow to cool in the tin.
  9. Serve with dusted icing sugar and cherry sauce (or ice cream, whipped cream etc.
GFCherryCake_0924

It’s a delicately flavoured moist cake, the sauce isn’t really necessary,
but it’s darn nice!

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I seem to have come into quite a bit of free time of late; you may have noticed my sporadic commenting and I do apologize but we’ve been spending a lot of time at the cottage (cabin/lake house). We renovated or more accurately, gave it a face lift and that makes me want to spend more time there. Freshly painted white walls instead of the dowdy wood panelling from the 1960’s, replaced the linoleum and industrial carpeting with lovely wood laminate flooring added some kitchen cabinets in my efforts to annoy the mice and even gave the furniture a face lift too with new slip covers — and purchased new artwork! You can see my excitement. So we’ve been making the most of it. Come September I hope to be back in the normal swing of things.
In the meantime I wanted to share a recipe for Butter Tartlets that I made for my birthday bash from my very ancient Five Roses Flour cookbook and I’ve been making these tartlets since I began to bake in my early teens — they have been a family favourite. This time I used a flower cookie cutter to give them a lovely scalloped edge and I baked them in mini muffin tins so they are quite small, one or two bites.

ButterTartlette_0475

Caramelized brown sugar coating the flaky pastry.

Prize Butter Tartlets

Original recipe from Five Roses Flour Cookbook (1983)

Makes about 18 mini two bite tartlets

Ingredients for the pastry:

  • 1 1/2 cup of AP flour
  • 1/2 tsp salt
  • 1/2 cup vegetable shortening
  • 5-6 tbsp ice cold water

Directions for the pastry:

We all have our favourite pastry recipes so if you prefer to use your own, by all means do so but I hope you make these tasty tarts!

  1. Mix flour and salt together and cut in the shortening with a pastry blender or fork until the mixture is crumbly (like oatmeal).
  2. Add water a little at a time until the mixture hold together, do not overwork.
  3. Roll out to about an 1/8th of an inch or 1 mm thick and cut with an appropriate cookie cutter (I used a lovely scalloped edge to make my tartlets).
  4. Press into a mini muffin tin and refrigerate until you have prepared the filling.
ButterTartlette_0474

They are rather small, are you sure I can’t interest you in more than one?

Ingredients for the filling:

  • 1/2 cup brown sugar
  • 1/4 cup or 36 small pieces of walnuts
  • 1/4 cup melted butter (unsalted)
  • 1 small egg, beaten
  • 1 tbsp milk
  • 1/2 tsp vanilla
  • 1/2 tsp dark rum (secret ingredient)

Directions for the filling:

  1. Melt brown sugar and butter together (I do this in a microwave, on low) allow to cool a bit.
  2. Add the beaten egg, milk and flavourings. Mix well.
  3. Spoon about 2 teaspoonful into each pastry tartlet and add 2 walnut pieces to each. Bake in a 375°F oven for about 15-20 minutes or until the pastry has browned a bit.

ButterTartlette_0473

You know you want one!


These two are before photos, dark and dowdy:

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We changed the colour scheme to blues and whites to reflect the boathouse theme a bit more. The refrigerator was a later gift from my Mom’s husband so it’s a bit of an after thought, we’ll incorporate it into the kitchen when we get rid of the propane burners, which protrude out from the wall.
Sigh, back to reality!

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Happy Independence Day! Since it’s Thursday, do you take Friday off and make it an extra long holiday? How do you celebrate? Last year we were in Wisconsin at our friend’s lake house (Paul & Ts) and at around 9pm we boated out to the middle of the lake and watched the most amazing fireworks–it was awesome!
Speaking of awesome, if you want your guests to see fireworks in their heads, THIS is the dessert to serve. It’s a perfect summer dessert combining popular tropical flavours: pineapple, rum and coconut. You can’t go wrong, and it’s very impressive making it the perfect dessert to serve on such an important holiday.

Happy Fourth of July!

Happy Fourth of July!

The first time I saw this recipe was at Jed, the Sports Glutton’s blog and I knew I would make it, I just didn’t realize how soon! We were entertaining my uni BFF and her hubby a while back and I needed a gluten free desert (she is gluten intolerant) and I wanted something that wasn’t too bad for you…so I chose fruit but even better it was sweet, caramelized Pineapple. I loved the grilled pineapple salsa we made for the grilled shrimp so I knew this dessert would be a hit; it turned out so well, JT suggested that I make it for our next progressive dinner, so I did! What was super cool about the latest progressive dinner was that each course had to be made on the BBQ! This is the perfect summertime dessert, not having to heat the house up by turning on the oven — there are better ways to heat things up ;)!

This is the version I served to my BFF for brunch, no cake!

This is the version I served to my BFF for brunch, sadly there was no cake!

So, I present to you, an inspired version of Los Angeles Angels of Anaheim.

Since we sliced the pineapple thinner, they didn't hold their shape, I suggest skewering them as well.

Since we sliced the pineapple thinner, they didn’t hold their shape, I suggest skewering them as well.

Deconstructed Piña Colada: Grilled Buttered Rum Pineapple with Grilled Coconut Pound Cake

Serves 8 (1 cm or 1/2″ slices of cake, with lots left over)

Ingredients:

  • 1 cup fat free Greek yogurt
  • 1 tbsp vanilla
  • 3 tbsp powdered sugar
  • the rind of one lemon
  • I

  • 1 /4 cup of unsalted butter
  • 1/8 cup dark rum
  • 1/2 tbsp brown sugar
  • pinch of salt
  • 2 pineapples, peeled and cored and cut into 8 spears each
  • 24 smallish strawberries
  • 1 Coconut pound cake (recipe can be found here).
  • pineapple sage finely julienned (or mint)

Directions:

  1. Combine the Greek yogurt, vanilla, powdered sugar and lemon rind and stir well. Refrigerate.
  2. In a small saucepan, melt the butter and then add the rum, brown sugar and salt and give it a good boil (to burn off the alcohol).
  3. Using the buttered rum sauce, baste the pineapple spears and grill until you have achieved grill marks, you can baste throughout the grilling process but make sure you reserve some sauce for drizzling. Keep the grilled pineapple spears warm.
  4. Slice the coconut pound cake into 1-2 cm (1/2″-3/4″) slices, brush lightly with the buttered rum sauce and grill until you have achieved grill marks.

Assembly:

  1. Place the slice of grilled coconut pound cake on the plate, arrange the spears so that they overlap the pound cake and each other.
  2. Add three washed strawberries clustered together.
  3. Add a dollop of the Greek Yogurt sauce and finally drizzle with the remaining buttered rum.
  4. Garnish with the pineapple sage julienne. Serve immediately.

*Clip art from Microsoft Clip Art.

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Happy Canada Day! Today is Canada’s birthday and she’s a whopping 146 (now my birthday won’t seem half bad!). How are you celebrating this auspicious holiday?

Happy Canada Day!

Happy Canada Day!*

We’re at the cottage, spending a long overdue weekend with good friends. The redecorating has taken a bit of a back seat due to being crazy busy at work and not being able to take a little extra time up north, so it’ll just get done later. Being at the cottage means everything slows down and it forces you to enjoy the quiet. I usually bring a craft to do or read, which I don’t often get to do in the city. It also forces you to reflect and in reflection I remember some really good times; one in particular is this:

A couple of months ago I received an email from my friend Kristy (Eat, Play, Love, Our family food adventures) that she was coming up to Toronto and did I want to meet her? WHAT? Of course I want to meet her, who wouldn’t? Kristy and Mike have an incredible blog where they actively involve their two beautiful children, Mr. N and Miss. A; I particularly love that they do that because it’s how I became interested in cooking.

At first I was going to keep Kristy all to myself and not share the adventure, but then I felt that would be selfish so I emailed Barb (Profiteroles and Ponytails) and that got me thinking…what about Kelly (Inspired Edibles), she’s not far from Toronto and she might also be interested, and that’s where it all started. You already know that I’ve known Barb for many years and we’re very good friends with she and her husband — Barb’s blog is a lovely presentation of easy, family friendly recipes. Kelly is a fellow Ontarian, up in Ottawa (only a four hour drive away) and she runs a fantastic blog focusing on health and nutrition. Kelly and I have emailed once or twice before so I didn’t feel awkward in presenting the invitation. Without hesitation both ladies jumped (and I mean JUMPED) at the offer and boy am I glad because it was an incredible night of camaraderie, friendship, good conversation and few very hearty laughs! Thank you ladies for making the evening.

We started at a the classy Roof Lounge at the top of the Park Hyatt in Yorkville; it was as if we’d known one another a lifetime, the conversation just flowed and it was so easy to talk to everyone. We then made our way to Bar Mercurio our favourite Italian restaurant. JT and I have been dining at Bar Mercurio for quite some time and they know us by name so I knew were would get the royal treatment, and we weren’t disappointed. We had a complimentary dessert platter of biscotti and complimentary Lemoncello. Of course, I forgot to take photos early in the evening when there was still daylight, but fortunately Barb and Kristy both brought their iPhone 5s and the very lovely Omar obliged us with a photo. Thank you ladies again for a wonderful evening, I hope we can do it again soon.

It's a shame you can't see our lovely shoes!

It’s a shame you can’t see our lovely shoes!

Complimentary Biscotti always hits the spot.

Complimentary Biscotti always hits the spot.

Of course, one very popular topic of conversation was food and I happened to mention that we’re doing another progressive dinner on our street and that this time our theme is the BBQ, which means that every part of this meal must be grilled. I volunteered for dessert, because I love the challenge. This Coconut Pound Cake is one component to this very delicious dessert, but I won’t spoil the surprise!
I did alter this recipe to make it slightly healthier, by cutting the butter in half and replacing it with puréed apple (or you can use store bought unsweetened apple sauce). It worked out very well indeed!

PoundCakePan_0263

Preparing the cast iron pan for the BBQ

PoundCakeBatter_0264

I photographed the batter so you could see that the apple purée did not affect the texture

PoundCakeBBQ_0268

Baking on the BBQ

PoundCake_0272

Cooling the pound cake. Or do I call it the kilo cake?

Coconut Pound Cake

Serves 10-12

Original recipe from Epicurious, I made some adjustments to make it a bit healthier (original recipe had 1 cup butter in it)

Ingredients:

  • 2 cups all-purpose flour plus additional for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 2/3 cup of apple purée – see note below
  • 1 cup sugar (reduced from 1 1/2 cups)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 1/2 cups unsweetened flaked coconut (6 oz) (original used sweetened)

Directions:

  1. Preheat the BBQ to 325°F. Turn off 1 burner completely.
  2. Prepare1.4L pâte terrine enamelled cast iron pan with non-stick cooking spray (or you can use a 9″ by 5″ by 3″ loaf pan) and line it with parchment leaving ‘handles’ on the long sides.
  3. Sift together the flour, baking powder, and salt in a bowl, set aside.
  4. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. In small increments, add the apple purée and beat an additional minute it two until full incorporated (don’t worry if it looks separated, just beat a little longer on a higher speed and it will smooth out).
  5. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
  6. Spoon batter evenly into the prepared loaf pan, smoothing top. Bake in a BBQ on a warming rack in the back with the burner directly below turned off until golden and a wooden pick or skewer inserted into center comes out clean, 1 1/4 to 1 1/2hours.
  7. Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.

Notes:

  • In order to reduce the butter, I used baked and puréed apples. Peel and core two apples, cut into small cubes, microwave in a heat proof glass bowl with 2-3 tbsp of water until very soft. Purée with an immersion blender until smooth. Push through a fine sieve. Cool and use as directed in recipe above.
  • Cake may be made in advance and stored in an air tight container in the refrigerator until required.
  • Cut slices may be frozen for future use (this is what I did)

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