Pottery Monster

Black Bean, Avocado & Cilantro Salsa with Tangerine Balsamic Dressing

I love love love avocado and citrus flavors. I remember when I was younger and it was popular to make fat out to be the bad guy. I would like to think we have come a long way since those dark days. Not only is fat (the good fat mind you) essential to a well balanced diet but it is downright healthy for you. Take the much maligned avocado. By itself it might not be impressive but added to the right blend of ingredients, it adds a buttery smoothness that you can’t get from other things. This recipe is an example of that.

The basis for this recipe was first brought to my attention by my daughter who, for most of her life has insisted that she didn’t like avocado nor would she ever. I kept insisting that she did like avocado, she just didn’t know it yet. She finally admitted I was right, score one for mom! This is a bit altered from the original recipe that she brought home from Spanish class and I think it’s a winner. It’s easy, fresh and full of good things. You can really play with this too according to your likes and dislikes but make sure to add an equal amount of olive oil to vinegar. That’s the only thing I ask.

To start, whisk together the following and put aside:

• The juice of three limes
• 1 Tablespoon Red Wine Balsamic Vinegar
• 2 teaspoons citrus infused Balsamic Vinegar (We used tangerine)
• 1 1/2 Tablespoons Olive Oil
• 3/4 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon Cayenne pepper

Add the following to a medium size bowl:

• 1 can Black beans (preferably organic) drained and rinsed well
• 3/4 cup corn kernels (from a can is fine)
• 2-3 Roma Tomatoes diced (remove as much of the seeds as you can)
• 2 Tablespoon finely diced (or minced) red onion
• 1 small handful of cilantro chopped (use this according to your taste, if you are not sure, start with less since you can always add more)
• 1 1/2 avocado, diced

Now all that is left to do is add the dressing you made first to the ingredients in your bowl, toss lightly and enjoy!

Notes:
1. while we used a tangerine balsamic for a few teaspoons of the dressing, you can also just use more red wine balsamic if you don’t have any of the citrus infused. Just keep in mind, equal parts oil to equal parts vinegar.
2. If you like things a bit more spicy, boost the cayenne up to 1 teaspoon. I cut back because I don’t like things spicy.
3. We usually munch these with corn chips (scoops work particularly well) but it also is a great topping for both fish and rice.
4. As far as I am concerned, the only avocado worth eating are the small Hass avocados and that is what I used here. So if you are using those large ones typically found down south, cut back to 1/2 an avocado since those are huge!

Popularity: 1% [?]

Pure Peanut Butter Cupcake Heaven

Peanut Butter Cupcakes

This post is dedicated to everyone who loves a little peanut butter in their cupcake, ok ALOT of peanut butter…. Let’s just jump right in. To make the cupcakes combine the following:

Here are your ingredients:

• 1 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup peanut butter, creamy. Do NOT use natural
• 1/4 cup butter
• 2/3 cup packed brown sugar
  
• 1 teaspoon vanilla bean paste

• 2 eggs
• 1/2 cup milk

Mix your dry ingredients first (flour, baking powder and salt) and set aside
In a separate bowl mix together peanut butter and butter until light and fluffy:
Add brown sugar and mix another 20 seconds until well incorporated
Add eggs one at a time, mixing well

At this point you are going to add the flour and milk in alternating parts. Start with the flour and make sure you end with the flour.
Use an ice cream scoop to fill each muffin cup 2/3 full

Bake for 20 minutes on 350 or until done. Let cool completely.

Now for the frosting!
6 oz cream cheese
1/2 cup powdered sugar
1/2 teaspoon salt
1 cup creamy peanut butter, again not the natural kind
1/2 teaspoon vanilla bean paste
1/2 cup heavy cream

Start by beating the powdered sugar and cream cheese on medium. Add salt, peanut butter and vanilla.
Wisk (or use a mixer) to beat the heavy cream until thickened and you have soft peaks. Fold this into the peanut butter mixture. Frost your cupcakes immediately!

A few personal notes:

1. I would use regular mass produced peanut butter (the kind with no trans fats though), it just mixes better and has a better consistency. If you are brave and want to use that kind, add 1/4 teaspoon more salt to the recipe
2. If you want to add a surprise, push down a mini reeses cup into the batter and bake as usual
3. Vanilla bean paste is something you might have to order online, it’s worth it though. It’s the entire bean ground up and has a paste consistency rather than liquid like the extracts.
4. Make sure your cupcakes are cooked and completely cooled before you start your frosting since you want to frost those babies immediately after making the frosting.
5. The topping we used for these were crunchy chocolate pearls, they are light and give a slight bitter sweet balance to the peanut butter.

Popularity: 8% [?]

Arroz Con Pollo or Chicken with Rice

Arroz con pollo

I got married young, way too young. The marriage did not last but many of the things my mother in law taught me did stick around. She was Colombian and while she did not create complex meals, she created things that were simple but infused with her Latin culture. One of the things she taught me was a simple arroz con pollo (chicken with rice) recipe. While I have heavily modified it over the years, it continues to be a favorite. This one is the best version so far and I encourage you to try it.

You are going to first marinade your chicken for 2 hours. I used four leg quarters for this, dark meat does work better with this dish and is more traditional but if you like the white meat, go for it. I also took 80% of the skin off but again, it’s a preference thing on that~

Add the chicken to a large zip lock bag and add the following:
the juice of one orange (you can use 1/4 cup orange juice if you want)
the juice of one lime
the juice of one small lemon
4 cloves of crushed garlic
1 teaspoon fresh ground pepper
1 teaspoon salt

Squeeze out as much air as you can and put in the fridge for 2 hours, flipping once after an hour.

Heat up a dutch oven with 2 tablespoons oil and 1 tablespoon butter and brown the chicken on both sides. You only need to cook it about 3/4 of the way through. Once the chicken is nice and brown, put it aside. To the pan with the drippings, add the
2 diced small to medium sweet onions
1 diced small red pepper
1/2 teaspoon saffron threads
1/2 teaspoon Goya all purpose seasoning
2 Tablespoon white wine vinegar
Saute until they begin to soften. Then add the following

The remaining marinade from the chicken
1 can beer (we used a light hops but you can use anything)
1 1/2 cup organic chicken broth
1 cup of your favorite tomato marinara or plain tomato sauce
Let simmer for at least 5 minutes, uncovered.

At this point you are going to add the following:
2 cups rice
1/4 cup sliced green olives
1/3 cup diced roasted red pepper.
1 Tablespoon mustard
Give everything a good mix and add the chicken back in the pot. Bring back to a boil , reduce to low and cover. Let sit for at least 20 minutes. Do not lift the cover. You are done. Eat up!

Some personal notes:
You need to marinade the chicken for at least 2 hours but you can certainly prepare this the day before and leave overnight.
I used beer in this recipe and when I was browning the chicken I had already opened the beer and would use a little to the pan while they were cooking.
I prefer using some sort of canned tomato here because you get a good amount of juice with it, which is important so if you don’t want to use a sauce, just get a can of diced tomatoes, it will work just as good.
The same goes with the roasted red pepper, they are great from a jar for this recipe.

Popularity: 100% [?]

Polish Pottery Myth #3: It’s really only good to use on low heat

My hutch

One of the most asked questions regarding this kind of stoneware is, “are you sure you can use it in the oven safely”? Yes Yes Yes! Often times sites will tell you not to use them above 400 degrees. Most of the time they say this for one of two reasons. The first, they just don’t know. That is what they were told and they just accept it and pass it along. The second reason is to protect themselves from liability. Personally I have alot of pottery. 90% of the cooking I do is in a piece of polish stoneware. I stick it under the broiler and more than one Thanksgiving we put multiple pieces right on the grill. The only thing I would not do is put a piece on a warm burner. Other than that, 500 degrees, broil, and even grilling will not hurt your pottery. Remember, these pieces were fired in a kiln in excess of 2000 degrees, they can handle high temps. The secret is how you apply the heat. Here are some key points to keep in mind:

1. If you put your pottery in the freezer, do not take it from the freezer to a hot oven. You will crack it. This is basic info for any cookware. Extreme temperature changes will cause it to expand and contract and usually crack the piece. So take it out of your freezer or fridge at least a half hour before you cook and keep it on the counter and then I usually put it in the oven as it’s heating up so the piece warms as the oven warms. It won’t affect your cooking time.
   
2. As someone who cooks alot, I like to clean up as I go. With polish stoneware, you need to let the dish cool before you start putting water in it or washing it. Again, temperature changes that are fast like that will cause problems. Let it sit while you enjoy your meal.
   
3. Polish Stoneware does not have to sit for hours soaking in water after your meal is over. It used to be that I had to soak metal pans or other glass pans for quite some time to clean. Not so with polish stoneware. Run water for a moment and the food begins to “slip” off. It is almost a joy to clean. Imagine that.
   
4. Don’t be afraid to put your pottery on the grill. Yes, I said the grill. There have been many occasions where we simply did not have enough oven space and we have put our pottery filled dishes right on the grill. We do have a gas grill and the flame was kept under control but again, you are not going to hurt your stoneware. The worst that will happen is you might have some discoloring on the underside from this way of cooking however REMEMBER, it is not permanent. It cleans off like anything else.

   Keeping these simple things in mind will allow you to completely enjoy the pottery that adorns your cabinets. Don’t be afraid to use it, you will find it’s a joy to cook in. The colors make you happy and if you take them to others houses, someone will always comment on your dishes.

   I should mention that if your pottery has a flaw in it, you CAN crack it or break it. If you are buying from a reputable dealer, the chances of that are very small. I personally have had a Pyrex dish shatter in the oven so it can happen with anything but it’s rare.

   Popularity: 3% [?]

Just what is Lingonberry anyway?

I recently made Swedish Meatballs for the first time and it called for lingonberries. It made me wonder… am I the only one who has no clue what this is? This further made me wonder, why don’t we use more of this tasty little berry in this country? The most popular application for lingonberries seem to be with Swedish Meatballs. Although the Swedish know it as Lingon. If you happen to be familar with this and you also happen to be American, chances are it was IKEA that brought it to your attention.

Secretly I think most Americans would not bother with lingonberries because they look and behave much like cranberries, so why change what you know? …. but that’s just me. They are a cold weather fruit but that shouldn’t stop us from growing it. I know plenty of states that have cold weather climates. For me, I love the pairing of something a little sweet with anything savory so I was open to the idea of this tart yet sweet little jam. The jam itself, as it is known in Sweden, is called Lingon sylt. Your best chance of scoring some though is probably your local IKEA, unless of course you are in Europe.

Supposedly the English translation is more commonly known as cowberry. After surveying a few dozen people, I can confirm that no one is familiar with a cowberry nor are they apt to want to try it. Would you want to try something called a COWberry? If you are interested in trying it, run down to IKEA and get a jar. For a mere 2.99 investment, you can experiment with this culinary goodie. Try mixing it with ice cream, put it on your english muffin or have it with some meatballs, you just might be glad you did.

Popularity: 8% [?]

Swedish Meatballs with Lingonberries

Ikea. For some reason people here love it. Me, not so much. Having lived in Europe, my family and I have been to the one in Dresden a number of times and let me assure you, it’s much better overseas! With that being said I decided to give it a go here. I did make one fatal mistake however and that was bringing my teenage daughter. She found many things she could not live without. Three HUNDRED dollars later we decided to try their “Swedish Meatballs”. I’m not sure what I expected for cafeteria food, but the heartburn that resulted an hour later made me regret ever considering them all. This inspired me though. Not the heart burn but the thought of meatballs in a creamy sauce. They served it with a side of Lingonberries. What the hell are lingonberries you ask? I’ll be damned if I know but it worked. Ikea sold these elusive lingonberries in a jar so I purchased one and began to plan out a better version of these Swedish meatballs in my head.

Step 1

Heat, stirring often until they are soft, but not brown. This should only take about 3 minutes. Remove from the heat.

Step 2

Add 1 cup bread crumbs with 3/4 cup milk. Mix and let sit. Do not use Italian bread crumbs, after all these are not Italian meatballs! Use plain please.

Step 3

It’s time to prepare the ground meat mixture. In a medium to large bowl, add the following:

• An even mix of ground pork and ground beef. I used about 1/2 pound (or slightly more) of each.

• the onions/garlic mixture

• the milk soaked bread crumbs

• 1 tablespoon ground pepper

• 1 teaspoon dried dill

• 1 egg

Mix well, with your hands. Don’t be afraid of the ground meat. If it bothers you, then don’t make meatballs! You have to really incorporate the bread crumbs with the meat and that means getting dirty with your hand! When everything is mixed really well, start rolling out the meatballs and have something ready to put them on. I made mine about 1″ wide or slightly larger and I used a cookie sheet to put them on while they waited for their turn in the sizzling pan.

Step 4

Now that the meatballs are formed, you can start heating up your pan. I used the same sauté pan that I cooked the onion and garlic mixture in so that great flavor would not go to waste. Add 2 Tablespoons butter and let melt. Add about 7-10 meatballs. You are going to do these in 3 or 4 batches. You don’t want to overcrowd them. They only take about 5-7 minutes to cook on medium. When one batch is done, put them on a new tray or plate, add another pat of butter and repeat. Don’t worry about the brown bits on the bottom of the pan, those are going to be incorporated later. Just remember to keep the heat on Medium, you don’t want those bits to burn.

Step 5

This is THE most important step. Despite the name of the dish, this sauce is the star, so don’t leave out a step, even if it sounds weird. You have been warned.

You will need the following things:

• 1 Tablespoon butter

• 2 Tablespoons flour

• 2 cups chicken broth

• 3/4 cup sour cream

• 1/4 cup lingonberry jam (remember my warning…)

• Salt and pepper to taste

First, dump out any remaining fat/butter from the pan once all the meatballs are done cooking. Add the fresh butter and give it a moment to melt (keeping the heat to medium). Add your flour. With a wooden spoon mix until it turns paste like. This will not take long. Slowly add the chicken broth, mixing well. Once that is mixed in, switch from a wooden spoon to a small whisk. Whisk for a few moments, as it begins to thicken this is where the magic happens. Add your salt and pepper, whisk some more. Reduce the heat to Medium Low at this point. Add your sour cream and whisk well. Add your 1/4 cup of lingonberry jam. Whisk well. Add the meatballs back to the pan and let them bath in the sauce for about 10 minutes. This will allow the flavors to meld and the meatballs to heat back up.

You are done! Serve with your favorite side and a scoop of the lingonberry jam on the side.

A final note on this lingonberry stuff.

The taste of this is sort of a mix between sweet and tart and it works. You will NOT be able to identify it the sauce but it adds such a great layer of flavor. If you are a fan of cranberry sauce at Thanksgiving, you will love this. If you are not a fan of it, try this anyway.

Popularity: 4% [?]

Vegas Desert Rat Talks, Film at 11:00

Am I caught in a visceral bad dream that would have inspired Goethe’s imagination to even greater heights than his oft contemplated Faust? Probably not, but then again what if this is like some thing from Chuang Tzu, and I have woke to find that I am a man writing a blog-like idiom and not still dreaming about not writing it? My almost sincere apologies for that, ( Tzu had that whole man dreaming he was a butterfly, not really sure upon waking what he was thing) . But enough of this madness. I am but a Las Vegas desert rat; overheated,overworked, overwrought and underpaid! The question is; will I overwrite? I doubt it. A prolific writer of prose, like Shakespear or Stephen King I am not. Opinionated I am, and that you will certainly see here. Pimp-hand strong knowledge of Las Vegas, the big Sin City, you came to the right place. I may, (but may not) even tell you some of the classic Vegas fables, my family and I have been here for decades. That is also the advantage to being a Vegas desert rat. You dump it, we see it. You cast it away in all this “vegas big empty” and it might come back to haunt you. O.K…stop those salacious thoughts from running wild with my “controversial” knowlege or intonings thereof. All things will come in time or in this case, if I ever really care to put them to words. Just remember, there is so much new good stuff and things that go on in Sin City that it is impossible to keep up with it. I admit it, I am not here for “everthing” just somethings. Those things can be food, places to eat, things to see, some to do. Some might be unique, some are sure to be old news to others. There are bound to be questions; ( why is the sky blue?, why is water wet?, where can I get great frozen custard?). You know, things like that. So, don’t be ”s’cart” as we say, simply ask away. “You’se rolls the dice you’se take da’ chances”, I have heard it said so, “step right up and try your luck” as the barkers used to yell out in the Circus Circus midway a long time ago. There are no crazy questions and no cuckoo answers because truth in this town is usually stranger and a lot more interesting than any fiction. “What, test above ground thermo-nuclear bombs at a secret base…not around here, mister”. Ah, those were the days. So kiddies, remember: I Like this quote I dislike this quote“Flatter me, and I may not believe you. Criticize me, and I may not like you. Ignore me, and I may not forgive you. Encourage me, and I will not forget you. Love me and I may be forced to love you.” So said William Arthur Ward, and the Vegas desert rat says,” I will see you later, probably setting a very big mouse trap”.

Popularity: 2% [?]

Cool Man…. Really Cool

Las Vegas heat…is there any other like it on earth? Now tread lightly here lads. Do I speak of the literal heat or maybe the existential kind, which seems never to be in short supply in Sin City? Yes, this is a hot city. Daytime temperatures can reach 117 degrees or more, (that is in the shade folks). Why the “shade” temp? Because it would scare the holy B-jesus out of people if told the truth! Take some very small comfort in knowing that the “official” high in Veags is 117 degrees. Now, the running inside (joke) ha, ha, is that it’s a DRY heat. True, oh so very true and let us praise all the gods that be that it is true. That is because if you put any real humidity with that kind of heat… well, lets not even go there, imagine that or even speak another word on it. So let us speak of the truth, which is playing the truth, diguised as the truth, (thanks Tropic Thunder). It is that big ball of plasma, thermo-nuclear, with a surface temp of about 10,000 degrees fahrenheit… and ALL the RADIATION that it implies. Yes, radiation. Think giant microwave, where you, yes YOU, are the oily bag of popcorn and that incandesant yellow ball is set on “incinerate”. You can fry an egg on the sidewalk on a hot Vegas July day but, it is the microwave radiation that really cooks it, not the puny 115 degree heat. That radiation and the heat are the 1-2 killing punch that puts a whoopin on ya. Just watch the tourists in summer walking down the strip, turning lobster red as they march a few blocks at a time. They are being cooked alive, and paying well with their losses, for the privilage. Hydrate, (no, not with alcohol, that de-hydrates), that is all I should need to say. The other hot is more elusive in it’s delineation. The dice can be hot, along with the player that rolls ‘em. That bar or night club, the booze in it or the dame sitting next to you in said establishment can be hot. Paris Hilton can be hot, (yeah…and Anna Nichole married for love), along with all those cosmetically enhanced Vegas movers and shakers can radiate heat also. Vegas has hot hotels, hot clubs, hot celebrities… the list seems endless. Now, a secret that I found many years ago for our summer days was to cool off my inner core body temperature, tongue first was Luv-it frozen custard. Don’t stare at your computer in that insolent tone… yes, frozen custard. I would be remiss indeed if I didn’t state that this is the best frozen custard in Las Vegas and how this desert rat keeps cool. This joint is right off Las Veags Blvd. and Oakey. Stop in, say hi to Greg, he owns it and runs it. When this rat was a young rat, I knew that his family used to live up on Sunrise mountain many years ago. He is a true local and is kept in business by locals, but you never really know who you might see at his stand. Even celebs, mayors and mobsters crave his custard goodness. Years ago, Love-it was a literal stones throw to the lunch counter at White Cross drugs, just across LV Blvd. You could sit elbow to elbow with your neighbor or senator, they all came for the now vanished Americana food that has gone the way of an honest car salesman. Ah…those were the days, I won’t say the good ’ol days, they were just “the days”. Ha ha. Dry heat, yeah that’s the ticket, ha, ha. Another sterling choice for frozen custard is Ritters. They are a chain store outfit and have some good flavors. There is Sheridan’s custard in Henderson but in my opinion, just a very small, faltering step above Cold stone. Do your savor-buds and palate a big, zingy favor and take them to Love-it soon, you might see a parched, slightly dehydrated desert rat sipping on a cold, frothy, hand made chocolate shake, staring across the Blvd towards White Cross drugs.

Popularity: 2% [?]

And Now… The Rest of the Story…

Ah, I will miss go ol’ Paul Harvey, may he rest somewhat in peace, he probably deserves it. I say that because he worked in radio, the left handed, red headed, pigeon toed, freckle faced step-child of the entertainment industry, just ask any one who works in it. Regular radio is a slowly disappearing breed, I believe. For about 5years now I have subscribed to Sirius Satellite Radio. I LOVE it. That is not an exaggeration, I love it. I have taken many a long trip with my Sirius radio and have listened non stop to what I want as the miles roll by with no commercials and not re-tuning as a station fades. I have the Stiletto 2 and record a lot of music and talk radio for later enjoyment, all in digital clarity. NFL, NBA, NASCAR…it’s all there. As Kip sangin Napoleon Dynamite,”I love technology…” . It is the future, so love it, nurture it and BUY it. (There, I will slink from my slippery soap box and stop proselytizing…for at least a minute or two…maybe). Now, on to a great food spot…because let’s face it, is there anything more sensual, more corporeal beastie than food, glorious food. (Que Angelic singing here)….Firefly Restaurant on Paradise Rd. It’s all about tapas…yes, those tapas, “little dishes” of delicious goodness. Serrano ham and Manchego cheese croquetas, one of my favorites, along with filet Mignon sliders. Think White Castle sliders from an alternate universe where cheap ground is replaced with medium done Filet and cabrales cheese topped with caramelized onion. Ahi tuna skewers, shrimp tempura…Oh! Be still my heart, betray me not by leaping from my chest and arriving at Firefly’s before me! So many choices on the menu, so little stomach room. There is a great bar at this restaurant and it is a mild hot spot on the weekends and a hip place to been seen. A good location on Paradise near Flamingo so the fun and pleasures of the Strip are blocks away. Challenge yourself here and go with friends, as many as possible and try many of these “little dishes” by swapping, the same way they do in South America which is the flavor and “soul” of this place. Find them on the web at Fireflylv.com. Look at the menu and salivate as you contemplate your emanate arrival at the door of said establishment. When there, if you can tear eyes and attention away from the food and drinks, look around,check the darker corners and booths. You just might catch a glimpse of a cleaned up Desert Rat…nibbling (ahem, pardon me), noshing on Manchego cheese.

Popularity: 2% [?]

Get Ready for some Pucker with Key Lime Pie

Sour usually is synonymous with pucker. You know that tingling feeling in your jaws that hurts and feels good all at the same time? You either love you don’t. My family seems to love it so after a recent trip down to Key West and tasting creamy authentic Key Lime pie at the Blonde Giraffe, I decided it was time to make one of my own. First things first, please use real key limes. Not regular limes, not some new variety that your local farmer’s market had on sale, but real KEY limes. The tiny ones. The ones that will make your hand ache after squeezing a few dozen of them. The ones that require a near miracle to zest without removing bits of your finger tips, yes those! The time, energy and bits of fingertips that you will have to sacrifice will be a small price to pay.

You may be wondering, why isn’t my pie green? It’s key lime isn’t it and key limes are green aren’t they? Of course it’s key lime pie but if someone gives you a green colored pie, put it down and back slowly away. It’s been artificially colored and isn’t worth the time. If they put coloring in it, then quality ingredients are not a priority in their world.

Traditional key lime pie does not require any heat (other than a few minutes for the crust). This one goes in the freezer and is meant to eat cold. The recipe below makes one 9″ pie or about 5 mini pies if you prefer to make them in ramekins.

For the crust:

mix the following together, press evenly in a pie pan (or ramekins) and bake for 10 minutes at 350 degrees. Put aside to cool.

• 1 1/2 cups graham crumbs (just put them in a ziplock baggie and smash with a pan, rolling pin or whatever is handy)
• 1/4 cup sugar
• 6 tablespoons melted butter

For the filling first do the following:

Zest a few dozen key limes. You want at least 2 tablespoons of zest. Try to only get the outer peel, if you go too far in you lose the flavor.

Juice those same key limes. If you really don’t want to squeeze that many key limes, you can add store bought key lime juice although I warn you, the taste is not as good. In the end you are going to need 3/4 cup of juice.

In a medium bowl add:

• 6 egg yolks
• 1/4 cup sugar

Beat both of these ingredients on high for at least 5 minutes. It should be much thicker when you are done. After about 5 minutes add:

• 1 (14oz) can of sweetened condensed milk
• 2 tablespoons of key lime zest
• 3/4 cup key lime juice
• 1 (14 oz) can of sweetened condensed milk

Beat this on medium for one minute. See how easy that was? You are ready to assemble your pie. Poor the filling into a mostly cooled pie dish. The crust can still be warm, just not hot. Put in the freezer for a good four hours and enjoy. Of course in our house, after four hours, a few forkfuls are always suspiciously missing….

Popularity: 12% [?]