Blog Archives

Friday Recipe Exchange: Quick Pasta Meals

DSC_7983 (1600x1060)

Nothing beats pasta for a quick dinner. Friend of blog, LFern, often does pasta and olive oil, tossed with fresh vegetables when she needs a quick meal. I always keep a pint of frozen Garden Fresh Pasta Sauce for quick dinners. And if you need gluten-free, there many choices now in gluten-free pastas. I usually go for a nice brown rice pasta or whole wheat pasta, for added flavor to any pasta dish.

I thought for tonight’s recipe exchange it would nice to explore a diversity of flavors in quick pasta meals, moving away from the more traditional tomato or cheese sauces.

Pictured above, JeffreyW does a quick and simple pasta, sauce and cheese. I have my version of that, Hot & Sweet Penne here, which spices things up a bit.

Butternut Squash Pasta (recipe here) is one of my favorite hearty dinners that blends the sweetness of butternut squash with spicy Italian sausage.

Slow-cooker Beef and Pasta Soup, (recipe here) is a nice soup to come home to on a rainy spring evening.

Family favorite, Portuguese Beef and Pasta, recipe here, so simple, with just a few ingredients, but tastes amazing.

For a real taste treat, try this week’s complete dinner menu (and shopping list) Pasta Jambalaya  recipe here.

What’s on your menu this weekend? Do you have a favorite, quick and easy pasta recipe? Anyone make their own fresh pasta? Hit the comments and share.

For tonight’s featured recipe, I went with a flavorful vegetarian pasta dish. The recipe calls for green and red peppers, but you can use any variation. When they’re on sale, I usually buy one of each color for a really pretty dish.

Linguine w/Garlic & Peppers

  • 3 tbsp olive oil
  • 2 tsp crushed garlic
  • ¼ to ½ tsp red pepper flakes
  • 1 green pepper, seeded and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 2 oz fresh basil leaves
  • 14 oz can diced tomatoes*
  • salt & pepper to taste
  • 4 oz fresh Parmesan cheese, grated
  • 9 oz pkg. fresh linguine (there are some really good gluten-free pastas out there if needed)

saucepan and skillet

In skillet heat oil, add garlic, red pepper flakes, green & red peppers and sauté for 5 minutes on medium heat. Add fresh basil, tomatoes, salt & pepper let simmer while pasta cooks. Cook pasta according to package directions and drain well. Toss with pepper mixture & cheese.

* you can use fresh tomatoes, about 2 large, but I couldn’t find any decent ones this time of year.

About these ads

Friday Recipe Exchange: Gyros with Tzatziki Sauce

DSC_6840 [1600x1060]

Tonight is a bit hodgepodge. While I was away, faithful contributor, Joshua D (Yutsano) sent me two tasty recipes to share. I was grateful, because lately I feel like I’m walking on ice and cannot get my feet under me long enough to cook, much less blog about cooking. I’m sitting on a folder full of great vacation pictures and some fun food stories that I can’t seem to find the time to blog about. I struggled with tonight’s featured recipe, finally settling on lamb, but not sure where I wanted to go from there and then I remembered that JeffreyW has been working for quite a while on perfecting his gyros.

And there it was, I knew what I’d feature tonight. What’s on your menu this weekend? Anything new and fun cooking in your kitchen? Be kind and share your inspiration, so I can find mine.

Moving on to tonight’s recipes, starting with Joshua D and Cilantro Lime Hummus, recipe here.

From Ruemara, thoughtfully shared by Joshua D, Cauliflower and Broccoli Cheese Soup, recipe here.

And if making a gyro loaf seems a bit too labor intensive, this Spicy Lamb Burger (click here) would work as well with pita and Tzatziki sauce.

Now the featured recipe, inspired by JeffreyW (pictured above):

Gyros with Tzatziki Sauce

  • 1 medium onion, finely chopped
  • 2 pounds ground lamb
  • 1 tbsp crushed garlic
  • 1 tbsp dried marjoram
  • 1 tbsp dried rosemary
  • 1 tsp cumin
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

Food processor, loaf pan, baking dish

Ok, these are the general directions, but JeffreyW has been playing with perfecting the preparation, so click here and here for lots of step-by-step photos and his tweaks to make the perfect loaf.

In a large bowl, combine ingredients until well mixed and refrigerate 1 hour or overnight. Remove to food processor and process until a fine paste. Preheat oven to 325 degrees F

Place meat mixture into a loaf pan, pressing down on all sides. Place the loaf pan in the baking dish and add water to the baking dish to create a water bath. Bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove and rest covered with foil for 30 minutes. Slice and serve

Serve with:

  • Tzatziki Sauce (recipe below)
  • 4 to 6 pieces soft pita (not pocket pita)
  • Chopped fresh tomato
  • Finely sliced onion
  • Cubed peeled seeded cucumber
  • Mint sprigs

Tzatziki Sauce

  • 16 ounces plain Greek yogurt
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • salt to taste
  • 2 to 3 tsp crushed garlic
  • 1 tbsp olive oil
  • 2 tsp red wine vinegar
  • 5 to 6 mint leaves, finely minced

Can I just say, thank goodness for Men Who Cook here at What’s 4 Dinner Solutions, I don’t know what I’d do without you  - TaMara

=================================

Guest Recipe: Cauliflower Beer Cheese Soup

From frequent contributor,  Joshua D:

A discussion came up on Balloon Juice about the benefits of cauliflower. Recipes got bantered about but this one made me salivate the most! My only contribution is formatting, otherwise full credit goes to Ruemara

Cauliflower Beer Cheese Soup

  • 1 med onion
  • 12 oz beer
  • 1 pint broth (chicken is preferred, but suit your taste)
  • 1 head cauliflower, cleaned & roughly chopped
  • 3 cloves garlic
  • 1 tsp salt-free seasoning
  • Salt & Black pepper to taste
  • 1/4 cup shredded cheddar cheese
  • 1/2 tsp smoked paprika

You start with sauteing onions in 1 tsp oil until translucent, add beer, broth ( I prefer chicken, since it’s clear) and all of a cleaned, roughly chopped head of cauliflower. Add garlic, salt free seasoning, and black pepper to taste. Once cauliflower is tender (about 10 minutes) turn off burner and use your handy, dandy immersion blender. Blend until smooth. Mix in cheddar shreds and smoked paprika. You can also go with smoke seasoning and tortula yeast for the cheez flavour. Stir. Salt to taste. Drink up. I think that’s what I did. It was good.

Just a note – Getty is now allowing embedded images in WordPress posts, which I think is kind of fun – TaMara

=========================

Food Pr0n – Carnitas Fries

DSC_7914 (1600x1060)I par-fried another big batch of jumbo potatoes the other day and froze them.  They make a quick side and an even quicker entree.  I started out wanting hot dogs, I even thawed some out, but that got me thinking chili dogs, and that led to chili fries.  It just seemed pretty straightforward to make some leftover crockpot pork into chili with a generous dose of various chili powders, and what is pork cooked with chilies if it isn’t carnitas?  The cheese was going onto whatever we ended up with.

Dinner Menu: Linguine w/Peppers and Italian Asparagus

It’s the time of year that I begin to crave fresh, light dinners. I’ve tired of stews, hearty soups and the other staples of the mid-winter gloom. As I start to believe spring will arrive again, I want meals that reflect that belief. Lots of fresh veggies, fresh fruits, light sauces and simple, full flavors.

This menu includes items that are plentiful at my local grocery this week. All the peppers are on sale right now, so I use red, yellow. orange and green. Lots of fresh berries, too. And asparagus is everywhere.

On the board tonight:

  1. Linguine w/Garlic & Peppers
  2. Italian Asparagus
  3. Mixed berries & whipped cream

Linguine w/Garlic & Peppers

  • 3 tbsp olive oil
  • 2 tsp crushed garlic
  • ¼ to ½ tsp red pepper flakes
  • 1 green pepper, seeded and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 2 oz fresh basil leaves
  • 14 oz can diced tomatoes*
  • salt & pepper to taste
  • 4 oz shredded Romano-Parmesan cheese
  • 9 oz pkg. fresh linguine

saucepan and skillet

In skillet heat oil, add garlic, red pepper flakes, green & red peppers and sauté for 5 minutes on medium heat. Add fresh basil, tomatoes, salt & pepper let simmer while pasta cooks. Cook pasta according to package directions and drain well. Toss with pepper mixture & cheese.

* you can use fresh tomatoes, probably 2 large, but I couldn’t find any decent ones this time of year.

Italian Asparagus

  • 1 bunch (approx. 16 oz) fresh asparagus spears
  • 1 tbsp olive oil
  • 1 tsp oregano, crushed
  • salt & pepper to taste
  • 2 oz shredded Romano/Parmesan

saucepan & steamer

Gently scrub asparagus, cut in half and place in steamer. Add enough water to saucepan to come in the bottom of the steamer. Steam for 5 to 8 minutes, until the stalks are tender. Remove and toss with oil, oregano, salt, pepper & cheese.

Shopping List:

  • 1 green pepper, seeded and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 2 oz fresh basil leaves
  • 14 oz can diced tomatoes*
  • 4 oz shredded Romano-parmesan cheese**
  • 9 oz pkg. fresh linguine
  • 1 bunch (approx. 16 oz) fresh asparagus spears
  • 2 oz shredded Romano/Parmesan
  • 16 oz mixed berries
  • Whipped Cream

Also: oregano, olive oil, salt, pepper, crushed garlic, crushed red pepper flakes

=============================

Full Dinner Menu:Cream of Potato Soup, Orange-Walnut Spinach Salad and Pear and Sour Cherry Crisp

The deep chill set in last week and shows no sign of leaving, so it had to be soup tonight. I just made a big pot of potato soup from leftover mashed potatoes and a few whole potatoes I sliced on my new mandolin to help get me through the big freeze. I thought it should then be the theme for tonight’s menu.

41jMQSx1-7L

I’ve been eyeing mandolins for a while and settled on one that would be useful for how seldom I would use it. So far I really liked it. I did invest in a glove to prevent adding my fingertips to any meal prep. So between that and the new camera, I’m hoping to wow you with some pretty plates in the coming weeks.

51l5xmVDeBL._SY300_

But until then, here is tonight’s full menu and shopping list:

================================

There’s nothing better on a cold night than Creamy Potato Cheese Soup.  I rarely peel potatoes, I scrub the skins thoroughly and that’s good enough for me. It also saves a lot of time and potato skins are full of good things. Yes, there is cheese, but milk instead of cream, and you can even use non-fat milk without noticing any loss. I threw the Pear and Sour Cherry Crisp in at the last minute, because to me, fall is all about fruit crisps.

On the board tonight:

  1. Cream of Potato Cheese Soup
  2. Orange-Walnut Spinach Salad
  3. Pear and Sour Cherry Crisp

Cream of Potato Cheese Soup

  • 6 large potatoes, cubed (peeling opt)
  • 2 cups water
  • 1 onion, chopped
  • 2 tsp crushed garlic
  • ½ tsp ea: sage, rosemary, basil
  • 4 cups milk
  • 3 tbsp butter, melted
  • 4 tbsp flour
  • 8 oz cheddar cheese, shredded
  • salt & pepper to taste

Lg. saucepan (2 to 4 qt)

In saucepan or Dutch oven, cover potatoes with water and boil until fork tender, drain all but 2 cups water. Add onions, garlic and spices to potatoes*. In a bowl mix together  milk, flour, salt & pepper. Mix well, no lumps, add melted butter. Add to potatoes and mix well.  Bring to a low boil, stirring constantly, add cheese, reduce to low and simmer for 15 minutes.

*A great trick is to remove about ½ cup of the cooked potatoes and mash, then add back into soup, this gives you an extra creamy texture.

Orange-Walnut Spinach Salad

  • 10 oz spinach, washed
  • 2 oranges, peeled, remove white skin & cut into chunks (you can substitute equivalent canned mandarin orange slices)
  • ½ red onion, sliced in rings
  • 1 oz bleu cheese, crumbled
  • ½ cup chopped walnuts
  • Raspberry-walnut dressing

large salad bowl

Tear spinach leaves. Layer in a large salad bowl. Top with orange chunks, onion, sprinkle blue cheese and walnuts. Add dressing & toss before serving.

Pears & Sour Cherry Crisp

Topping:

  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup flour
  • 1 cup oatmeal
  • 1 tsp cinnamon
  • 1 stick butter (1/2 cup)

Combine dry ingredients and cut in butter until mixture is crumbly

Filling:

  • 4 large fresh pears, cored, peeled and sliced
  • 1 ½ cups frozen pitted cherries, thawed
  • 3 tbsp cornstarch
  • ¼ cup sugar

8×8 baking dish, greased

Combine pears, cherries, sugar, & cornstarch. Spread in baking dish. Top fruit mixture with flour topping. Bake at 375° for 25 to 34 minutes, topping should be golden & pears tender.

Shopping List:

  • 6 large potatoes
  • 1 onion
  • 1 red onion
  • 4 cups milk
  • 8 oz shredded cheddar cheese
  • 10 oz spinach
  • 2 oranges
  • 1 oz bleu cheese,
  • 4 oz chopped walnuts
  • Raspberry-walnut dressing
  • 1 stick + 3 tbsp butter
  • 4 large fresh pears
  • 12 oz frozen pitted cherries

Also: cornstarch, sugar, brown sugar, flour, oatmeal, cinnamon, sage, rosemary, basil, garlic

Originally posted November 2009

============================================

Breakfast Pr0n – Sausage Egg Muffin with Cheese

DSC_7361 (1600x1060)Muenster cheese under the egg, Italian sausage, red ripe jalapeno jelly.  Awesome

Friday Recipe Exchange: Twice-Baked Potatoes

JeffreyW's Loaded Baked Potato

JeffreyW’s Loaded Baked Potato

I think potatoes are one of my favorite foods. So many things you can do with them. I’ve covered a lot of recipes for potatoes over the years, but there always seems to be more. Tonight I wanted to cover a simple recipe, but one that is oh so good.  Time consuming, but you can make part of it ahead of time and assemble before the final baking.

For some less laborious baked potatoes, let’s start with some easier, foolproof recipes:

Quick and easy baked potatoesinstructions here. I love these because by splitting the potato you get a nice crispy roasted flavor.

Smashed potatoes are fun, flavorful and a great side for a dinner party. We have two good recipes, here and here.

And if you missed it, this week’s Dinner Menu – Beef and Pepper Subs with Walnut Pear Salad, can be found here.

What’s on the weekend agenda? Any fun pre-Halloween plans like corn mazes or pumpkin hay rides? Hit the comments, and don’t forget to share your favorite potato (or other) recipes. And what do you think, should we tackle pumpkin recipes next week?

Tonight I’m feature two recipes:

Twice Baked Potatoes

(pictured at the top of the post)

These potatoes are packed full and could be a complete meal with a nice salad. You can bake the potatoes a day ahead, refrigerate them and then prep quickly before dinner.

  • 5 large baking potatoes, washed and scrubbed
  • 1 tbsp olive oil
  • 1 3/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 4 ounces bacon, chopped
  • 3 green onions, chopped (reserve 2 tbsps of chopped greens for garnish)
  • 4 oz shredded sharp cheddar cheese
  • 4 oz shredded Jack cheese
  • 8 oz sour cream
  • 4 tbsp butter, at room temperature

Additional Ideas to make it a meal: Fresh chopped broccoli, diced mushrooms to mix in

Baking sheet

Preheat the oven to 400°.

Rub the potatoes with the olive oil and salt. Place in the oven, pierce each with a fork and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle (or refrigerate for preparation the next day)

Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Add chopped onions and cook until tender-crisp, 1-2 minutes. Drain bacon and onions on paper towels.

Cut ONE potato in half and scoop out completely. Place the pulp in a large bowl.

Cut the top quarter from each of the remaining FOUR potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Season the inside of the shells with salt and pepper and place the potato shells on the baking sheet.

Using a handheld masher, mash the potato pulp until smooth. Add 2 oz of each cheese, the sour cream, butter, bacon, cooked onions, salt, pepper and mix well with a fork. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake at 400 degrees until hot and the cheese is melted, about 15 minutes. Serve hot and garnish with remaining onion greens.

All those leftover potato tops can be used in soup or other recipe.

How about  changing things up with the next recipe?

DSC_9875 [1024x768]

Photo by, who else, JeffreyW.

Twice Baked Sweet Potatoes

  • 4 sweet potatoes, washed scrubbed
  • 4 tbsp brown sugar
  • 4 tbsp butter, room temperature
  • 2 ounces cream cheese, room temperature
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Salt and freshly ground black pepper
  • 1/4 cup finely chopped pecans

Baking sheet

Preheat oven to 400 degrees

Pierce potatoes with a fork and place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle (again you can make a day ahead and refrigerate at this point).

Cut the top quarter from each of the potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Season the inside of the shells with salt and brown sugar and place the potato shells on the baking sheet.

In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula. Add the butter and cream cheese mixture to the sweet potato flesh and mash completely. Add the filling back to the potato skins and place on a half sheet tray. Sprinkle tops with brown sugar and chopped pecans. Bake at 400 degrees for 15 minutes or until golden brown.

——————————————————

Dinner Menu: Beef & Pepper Subs with Walnut Pear Salad

DSC_4000 (Copy)

Photo by JeffreyW

Lots going on. I picked up a new client last week, but still need to wrap things up this week with one of my other clients in order to make room for the new client. I’m putting together a trip to Los Angeles and Nebraska, plus I’ve got three personal projects I’m working on, which are at least two, too many.  What I’m trying to say is, it’s busy around here, just the way I like it, which is why I looked for something simple for tonight’s dinner menu. I especially wanted to find something with pears, because right now they are abundant at the store and I wanted to take advantage.

So that’s my Monday…any suggestions for Friday’s Recipe Exchange??

Tonight’s menu is pretty simple, for those lazy nights when you don’t want to cook an elaborate meal.  I usually let everyone assemble their own sandwich at the counter – less cleanup. I didn’t put chips on the menu, but they would probably show up last minute at my house anyway. The walnut pear salad is a nice treat this time of year, when you can usually find fresh pears at a good price. Pears and bleu cheese are a winning combo, and spinach seems to be on sale everywhere this week. If you can find it, drinking chocolate is like hot cocoa on steroids. We have a local coffee roaster who also makes drinking chocolate. It’s as if someone melted a chocolate bar in your cup and added some cream. A little goes a very long way.

On the board tonight:

  1. Beef & Pepper Subs
  2. Walnut Pear Salad
  3. Hot cocoa, marshmallows and graham crackers

Beef & Pepper Subs

  • 1 to 2 tbsp olive oil
  • 1 lb sirloin or flank steak, thinly sliced*
  • 1 onion, sliced
  • 1 green pepper, seeded and thinly sliced
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • 4 large crusty Italian sub rolls, sliced
  • 8 oz Provolone or American cheese, sliced

skillet

Heat oil in skillet, add meat, garlic, onions & peppers. Allow to cook until tender, stirring frequently, about 10 minutes. Add immediately to rolls. Top with cheese. If desired you can also then pop under the broiler to melt the cheese (keep an eye on them, so they don’t burn)

* it’s easiest to do if it’s slightly frozen when you slice it

Walnut Pear Salad

  • 3 pears, thinly sliced
  • Bibb lettuces & spinach leaves, washed and dried
  • ½ cup chopped walnuts
  • ½ cup olive oil
  • 1 ½ tbsp walnut oil (opt)
  • ¼ cup vinegar
  • ¼ cup honey (more if needed)
  • 2 oz crumbled blue cheese

large platter and saucepan

Arrange lettuce leaves on platter, add pear slices. Combine walnuts, oil(s), vinegar & honey in saucepan, mix well, and heat until honey is melted. Taste and add more honey or vinegar as needed. Pour over pears. Crumble cheese over salad.

Shopping List:

  • Hot cocoa
  • Marshmallows
  • Graham crackers
  • 1 lb sirloin or flank steak
  • 1 onion
  • 1 green pepper
  • 4 large crusty Italian sub rolls, sliced
  • 8 oz Provolone or American cheese, sliced
  • Bibb lettuces & spinach leaves
  • 4 oz chopped walnuts
  • ½ cup olive oil
  • 1 oz walnut oil (opt)
  • 4 oz honey
  • 2 oz crumbled blue cheese

Also: crushed garlic, salt & pepper, vinegar

Originally posted January 2011

=========================================

Friday Recipe Exchange: Lots of Soups for You

DSC_7039 (1600x1060)

And we’re back.

There’s been a bit of chill in the air with some areas getting the first touch of snow, but I didn’t need much encouragement to start the soup and stew ritual. Last weekend I put two big batches of soup together while it drizzled outside. That means that all week for lunches I can alternate between yummy goodness. Anyone who reads somewhat regularly knows I have a few favorites, so I wanted to branch out tonight and pull together some recipes that move beyond those. It was inspired, of course by JeffreyW’s beautiful picture above.

Let’s start with a request I get a lot, Broccoli-Cheese soup. I’m usually at a loss here because broccoli is one of those vegetables I cannot tolerate even in small amounts when cooked.  Fresh and raw I can handle, but the moment  you cook it, I’m out. But here are two variations that I think you’ll like, one via JeffreyW and the other from America’s Test Kitchen, recipes here.

Then one of my favorite soups, Pasta e Fagoli, recipe here.

And this soup, full of fall flavors, Roasted Butternut Squash and Apple soup, recipe here.

I’ve been out of touch for a couple of weeks, so catch me up on what’s been going on in your kitchen. Also, searching my blog, we do not have a recipe for Minestrone, so do a chick a solid and share a good one with me, ok? (Seriously, we have 222 soup recipes, not one is Minestrone) Otherwise, what’s on your menu for the weekend?

Finally, tonight’s featured recipe from JefferyW.  He makes several variations, you can find all of them here, but I chose this one to feature:

DSC_2096 (1024X768)

Jeffrey W’s Posole

Simple recipe, drop a couple of pounds of pork into a pot of stock and boil it for a long time.  I added two onions, coarsely diced, about two cups of my ancho chili sauce (recipe below),  about eight cloves of minced garlic, and a couple teaspoons of dried oregano.  Oh, don’t forget the hominy, used two cans of white hominy.  When I say boil for a long time, I mean until the pork can be pulled apart into bite sized shreds.  Since the pork I used was frozen solid I boiled this batch for a long time indeed.  LOL  You don’t need to make my special ancho sauce-seed several anchos and soak them in some hot stock until they’re falling apart, then process in a blender.  Dump that back into the pot.

Ancho Chili sauce

Ancho Chili Sauce

In the last recipe the ancho peppers were just not appealing visually so I puttered about the kitchen this afternoon thinking about how to get the taste without the leather.  I simmered them in water for a while and thought about just dicing them fine, but the blender caught my eye.  I don’t use it much, decided to give it a whirl, pun intended.  Dumped the anchos plus the water they boiled in into the blender and gave it a spin.  Heh. I just kill myself.  Looked a bit thick so I added some lime juice.  Now a shallot and some garlic.  Coming along.  I scraped it out of the blender and put it into the small sauce pan for a good simmer.  Added some sweetener.  It has an interesting flavor.  The ancho is there, and the shallot, just a touch of sweet.  Smoky warm, not really hot.  It will pass the Mrs J test.  I wasn’t quite done with it yet.  Poured half a cup of mild salsa into the mix.  Mmm.  Now we are getting somewhere.

That’s it for this week. In case you missed it, here’s the full menu and shopping lists recipes for the week.  See you next week – TaMara

===========================================

Follow

Get every new post delivered to your Inbox.

Join 460 other followers