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Whole wheat flour decorated bread ( Two engraving patterns)

Same recipe as “Decorated bread” but this time made with whole wheat flour. Which means stronger aroma, stronger flavor, darker crust color and obviously more nutrients than regular white bread. This because whole wheat  flour contains approximately the same relative proportion of nutrients and components as the original wheat kernel.

As for the white bread, the same rule for incisions also applies here. So first cover the loaf with a thin layer of white flour. Dusting the top of your loaves with flour prior to scoring will ensure maximum contrast between white flour and dark baked crust.

 

 

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Ingredients:

Ingredients for 1 loave

  • 600 g whole-wheat flour, graham flour
  • 2 teaspoons yeast
  • 1/2 teaspoon salt
  • 1 tablespoon honey or sugar
  • 2 tablespoons olive oil
  • 400 g water, lukewarm

Method:

  • In a large bowl, add the flour, salt, yeast and honey or sugar
  • Slowly add the water and start kneading with your hands continuously, until a smooth, elastic dough has formed.
  • Then add the olive oil.  Knead again until all of the ingredients are completely incorporated into the dough.
  • Cover the bowl with a towel and allow dough to rest for 1 hour, until it rises.
  • Preheat oven to 180° C (356° F)
  • Transfer dough to a working surface dusted with flour. Knead dough and shape into a  loave. Line a baking pan with parchment paper. Place loave in baking pan. Cover with a towel and set aside in a warm area, until they double in size.
  • You can dust the parchment paper with some flour before placing the loave on it.
  • Before baking, sprinkle and brush the loaves with white flour
  • Engrave the shapes of your choice (leaves, lines, geometrical shapes  etc) with a simply sharp razor. See the gallery bellow for two different inspirational patterns.
  • Bake for 50 min until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
  • When ready, remove from baking pan and set on a wire rack to cool completely.

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Greek Easter Bread / Lambròpsomo/ Λαμπρòψωμο

Lambròpsomo is a bread from the Byzantine times that continues to exist to the present days throughout Greece as a traditional Easter bread. It is used to package it in various forms on Holy Thursday.  The shape of each bread varies according to local traditions. The best known and the most used shape is the braid, on which a red egg can be placed. The braids and knots on the bread, derive from pagan times as a symbol of the removal of evil spirits.

<Warmest thoughts,  deep affection to all people who suffer from pain, fear, loneliness, emptiness. No words enough. Blessed Orthodox Easter>

 

 

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Ingredients:

  • 250 g water lukewarm
  • 8 g yeast
  • 50 g granulated sugar
  • 20 g olive oil
  • 500 g hard flour
  • 1 teaspoon salt
  • 1 egg yolk, diluted with 1 tablespoon water or milk
  • 30 g sesame seeds

Method:

  • In a mixer’s bowl add the water, the yeast, the sugar, and mix with a hand whisk until the sugar and the yeast are dissolved.
  • Add the olive oil, the flour, the salt, and beat with the hook attachment at medium-high speed, for 3-4 minutes, until there is an elastic dough.
  • Transfer the dough to a floured bowl, sprinkle a little flour on top, cover with plastic wrap and set aside for 1 hour to double in volume.
  • Transfer the dough to your working surface and roll it out into a sheet 30 cm in diameter, dusting with flour.
  • With a pizza cutter, cut the dough in a snail shape and spread it on your working surface. Braid it in a cross shape (see photo gallery bellow) and transfer to a baking pan lined with parchment paper. Cover with a towel and let it rise for 30 minutes.
  • Preheat the oven to 180ο C (350ο F) set to fan.
  • Spread the egg wash over the whole surface of the dough, sprinkle with the sesame seeds, and bake for 40 minutes.
  • Remove and serve. 

    See the procedure step by step in the gallery below. (For full functionality of this gallery it is necessary to enable Java Script)

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Decorated Bread

Not as difficult as it may appear. This decorative bread is made from the same dough as any other hard flour bread. The only difference is the use of a well – sharpened blade with which incisions are made everywhere and all around on the bread. Flowers, ears of wheat, a sun, a smile, geometric lines, initials of a name or whatever else your fantasy desires. The only tip before cutting is to cover the loaf with flour. Dusting the top of your loaves with flour prior to scoring will ensure maximum contrast between white flour and dark baked crust. Follow instructions and have fun!

 

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Ingredients:

  • 500g strong white flour, plus extra for dusting *
  • 2 tsp salt
  • 7gr fast-action yeast
  • 3 tbsp olive oil
  • 300ml  water

*Strong flouralso commonly known as strong bread flour, is made from hard wheat varieties. It contains more gluten (12% to 14% gluten content),than other types of flour which gives it its elasticity and enables the dough to rise with a good structure.

 

Method:

  1. Heat oven to 220°C/ 428°F
  2. Mix 500g strong white flour, 2 tsp salt and a 7gr of fast-action yeast in a large bowl.
  3. Make a well in the centre, then add 3 tbsp olive oil and 300ml water. Mix well. If the dough seems a little stiff, add another 1-2 tbsp water and again mix well.
  4. Tip onto a lightly floured work surface and knead for around 10 mins.
  5. Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size.
  6. Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
  7. Place it on the baking parchment to prove for a further hour until doubled in size.
  8. Dust the loaf with some extra flour

(Dusting the top of your loaves with flour prior to scoring will ensure maximum contrast between white flour and dark baked crust.)

With a sewing thread form a cross on the dough. Then on each fourth format, draw 2 other lines as in the gallery photos

With a sharp razor make small incisions on the sides of each line – from the top to bottom- so that it looks like an ear of  wheat.

Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

 

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Goat Leg Oven Roasted with Hasseback Potatoes

The simplest and easiest recipe with goat meat. The simpler it is, the more it retains its flavor. Only herbs, vegetables and very little olive oil make this dish a real delicacy.

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Ingredients

  • 2 legs of lamb about 1.5 -2 kgr
  • 1 bulb garlic
  •  bunch of rosemary
  • sea salt and black pepper
  • 2 carrots
  • 2 onions
  • potatoes
  • olive oil

Method

  1. Preheat the oven to 200°C / 392°F

  2. Use a small, sharp knife to make some  slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin.

  3. Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.

  4. Prepare the Hasselback potatoes *
  5. Put the carrots, the onions and the potatoes into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for about 60 min , until cooked to your liking.

  6. When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.

 

*Hasselback potatoes. See how to cut them step by step here>> https://enogastronomista.com/tag/hasselback-potatoes/

 

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Easter Stenciled cookies

One of the easiest and prettiest ways to decorate the cookies and enjoy time during quarantin days with your childrens…
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Ingredients for 15 cookies:

  • 190 g butter, at room temperature
  • 110 g icing sugar
  • 300 g all-purpose flour
  • 1 teaspoon vanilla powder

For the decoration:

  • Cookie cutters of desired shape
  • Cocoa Powder
  • Pastry brush
  • Stencils

Method:

  • Add the butter in a mixer’s bowl and beat it with the paddle attachment at high speed, for 4-5 minutes, until fluffy.
  • Add the icing sugar and keep beating for 4-5 minutes using the paddle attachment at low to medium speed.
  • In a bowl, mix the flour with the vanilla and add them to the mixer. Beat for 2-3 minutes until the mixture looks like wet sand.
  • Remove the dough from the mixer and knead it with your hands until it is thick and malleable.
  • Divide the dough into 2 pieces. Transfer one of the pieces to a baking shett lined with parchment paper. Cover with another piece of parchment paper and, with a rolling pin, roll out the dough until it has the same size as the baking sheet.
  • Remove the parchment paper and cut the cookies using the cookie cutter. Follow the same process for the remaining dough, too.

Decoration:

  1. Place the stencil on top of the cookie. Use a pastry brush  to pick up cocoa powder and pat the cocoa powder onto the stencil.
  2. Lift away the stencil carefully. Do the same for the rest of the cookies, then bake for about 15 min (180°C / 356°F)

 

 

 

 

 

 

 

Koulourakia: Ancient Τraditional Greek Easter Cookies / Κουλουρακια βουτυρου

  • After the establishment of Christianity as the official religion of the Roman Empire- – which also included Greece – by Constantine the Great, (Constantine was the first Roman emperor to convert to Christianity ) he was the first to offer as gifts to his officials, the so-called “palatine bread”, today’s butter cookies and sweet bread (tsoureki). The shape of  these Easter cookies and breads varies depending on local traditions.The best known is the braid. Braids and knots come from pagan times, as symbols of the removal of evil spirits.

 

  • So one of the ancient culinary Easter traditions in Greece is the butter cookies called “koulourakia” (kuluràkia).  During Holy Week they are found in abundance in Greek bakeries and home kitchens. The dough is mainly made of butter and must be of excellent quality. Low quality butter will give horrible results without consistency,  flavor and aroma. For this reason, every home has her favorite brand. My favorite brand is Greek from the historical region of Thessalia and  it is the award-winning Flegga Dairy Company, synonymous with high quality for more than 60 years.  The flour used for this recipe is a biological all purpose Italian flour; the same also biological eggs and organic oranges.

 

  • Have a Holy and Blessed Easter 2020. Warmest thoughts and wishes to all the people who are suffering from loneliness and pain.

 

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Ingredients for 35 – 40 pieces: 

  • 300 g butter
  • 300 g granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs, medium
  • 120 g orange juice
  • orange zest, of 2 big oranges or 3 small
  • 50 g brandy
  • 1 kilo all-purpose flour
  • 1/2 teaspoon(s) baking powder
  • 50 g milk
  • 1 pinch salt
  • 1 egg yolk, diluted in 2 tablespoons water

Method:

  • Preheat the oven to 190ο C (375ο F) set to fan.
  • In a mixer’s bowl add the butter, sugar, vanilla extract, and beat with the paddle attachment at medium speed for 5 minutes, until the mixture is fluffy.
  • Then, add the eggs one by one, the orange zest and juice, the cognac, and keep beating.
  • In a bowl add the flour, baking powder, baking soda, and mix with a spoon.
  • Add half of the solid ingredients into the mixer, the milk, the salt, and keep beating for 1-2 minutes.
  • Remove the bowl from the mixer, add the remaining solid ingredients, and mix with a serving spoon until the ingredients are homogenized. Then, knead with your hands until a dough is formed.
  • Cut a 30 g piece, shape it into a strip, and wrap it  like a braid (see gallery below)
  • Follow the same process for the whole dough.
  • Transfer the cookies into baking pans lined with parchment paper, spread with the egg wash (1 egg yolk, diluted in 2 tablespoons water)
  •  Bake for 15-20 minutes.
  • Let them cool and serve

 

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Chocolate Quinoa Flakes Breakfast

In these quarantine days where everything flows slowly,  i taught my daughter how to prepare her own breakfast. This recipe is so simple that even a little girl can prepare it, obviously with the supervision of an adult.

Chocolate, quinoa flakes, smushed banana, milk and water. You only bring to boil these 5 ingredients for few minutes and it’s ready to eat. Quinoa Flakes are mechanically flattened grains of quinoa, similar to rolled oats;  provide all the health benefits of whole grain quinoa with a more familiar breakfast texture and a much quicker cooking time)

Garnish with dried and fresh fruits of your choice or a ball of ice cream. As the cream does not contain sugar, agave or maple syrup cannot be missing. The advanced cream is kept in the fridge for the next day. Just add a spoonful of milk or water and heat it over low heat, stirring constantly.

For the presence of quinoa it is one of the most nutritious & healthy breakfasts for everyone. Quinoa is gluten-free pseudo cereal, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. (Ηistidine, Ιsoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan and Valine)

It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

 

 

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Ingredients for 2 persons:

  1. 100 gr quinoa flakes 
  2. 100 gr dark chocolate
  3. 1/2 cup  milk (about 125 ml)
  4. 1/2 cup water (about 125 ml)
  5. 1 ripe banana mashed 

Fresh and dry fruits cut into small pieces

Agave or maple syrup for topping

Method: 

In a little pot combine the first 5 ingredients. Mix well with a spoon. Bring to a boil, then reduce over low heat and boil for about 2 – 3 minutes (until creamy).   Stirring costantly

Serve in bowls. Top with fruits and a generous amount of agave or maple syrup.

As the cream does not contain sugar,   agave or maple syrup cannot be missing.

The advanced cream is kept in the fridge for the next day. It should be firm, so just add 1 – 2 spoonful of milk or water, whisk together until incorporated. Heat it over low heat, stirring constantly


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Portokalòpita ( Orange pie con phyllo)

Portokalopita is a typical Greek dessert made of phyllo, oranges (Portokàli means orange) and syrup. There are various recipes for portokalopita. I propose the one with whole oranges in which the peel of the fruit is also used.

Orange peel has antimicrobial and antibacterial properties, containing high percentages of Vitamin C, is an indispensable aid for the immune system. Also is suitable against acidity, cholesterol and bacterial plaque in the mouth, helping digestion and intestinal transit. It is an excellent ally for those who have to fight cholesterol, as it helps to clean the arteries and counteracts the formation of clots, promoting cardiovascular health.

As it will be used the whole fruit, it is essential that it is organic and not treated with any type of pesticide.

 

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Ingredients:

For the syrup

  • 700 g granulated sugar
  • 500 g water
  • juice of 3 oranges

For the orange pie

  • 2 whole organic oranges
  • 450 g phyllo dough sheet
  • 250 g granulated sugar
  • 250 g seed oil
  • 250 g milk
  • vanilla
  • 3 eggs

(Some butter and flour for the pan)

To serve: chocolate or stracciatella ice cream

Method:

  • Spread the phyllo sheets onto your working surface. Let them dry for 2 – 3 hours.
  • Meanwhile prepare the syrup. In a pot, add the sugar, water, orange juice and transfer over medium heat. As soon as it comes to a boil, remove from the heat and set aside to cool.
  • Preheat the oven to 180ο C (356ο F).

 

  • With your hands, crumble the phyllo sheets until they broken up into small pieces. Place them into a large bowl.
  • Wash and cut 2 whole organic oranges into small pieces. Remove the seeds
  • Blend them into a food processor until they are almost  pureed
  • In the same food processor add all the other ingredients: 3 eggs, sugar, milk, seed oil, vanilla. Mix until blended.
  • Pour this mix into the bowl with the phyllo. Mix very well with a ladle.
  • Spread butter and sprinkle flour onto a 32×25 cm baking pan. Spread the mixture inside, bake for 90 min (180C / 356F)
  • Remove from the oven. With a ladle pour the cold syrup over.
  • Allow 30 minutes for the syrup to be absorbed. Cut in pieces and serve with chocolate or stracciatella ice cream.

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The oranges for this particular recipe must be 100% organic and without any type of synthetic pesticide. If used, must be derived from natural sources, not synthetically manufactured.

 

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Herb Crusted Salmon Oven Baked

A very simply and tasty salmon recipe, full of omega 3, proteins, excellent sourse of Potassium & Selenium. Very high in B vitamins such B1 , B2 , B3, B5, B6, B9 and B12. Furthermore contains the antioxidant Astaxanthin.

Astaxanthin is a compound linked to several powerful health effects. As a member of the carotenoid family of antioxidants, astaxanthin gives salmon its pinkish-orange pigment.  Lower the risk of heart disease by reducing oxidation of bad cholesterol LDL and increasing HDL (the “good cholesterol)

With the addition of herbs rich in indisputable properties, the dish that “marries” the land with the sea is a hymn to health and taste. The result is a flavorful crispy crust on the outside, while the interior impregnated with the flavor of the herbs is soft and tasty.

Serve it with oven baked hot potatoes chips, avocado, chia seeds, walnuts and a home made dressing made by mayonnaise, lemon and olive oil. If you have fresh biological eggs you can made your own mayonnaise.



The right recipe that fortifies the organism in these dark and sad times that we are currently experiencing. Don’t lose hope, don’t let panic overcome fear. Take care of you, of your health, of your mind, read books, paint a canvas, start a yoga course, create new unusual recipes. The enemy of fear is creativity.  Eat healthly, stay strong and rest at home.  Best wishes to all of you. From Italy with solidarity and positive thoughts.  

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Ingredients: Fresh salmon 2 pieces, olive oil

For the crust:

  • 1/2 cup dry breadcrumbs
  • sprigs of parsley
  • sprigs of mint
  • sprigs of thyme
  • sprigs of  marjoram
  • 1 garlic glove (optional)
  • CRUST: Place all ingredients for the crust  into a blender. Pulse several times until is homogeneous green. Set aside.

Method:

  • Preheat oven to 200°/ 392° F
  • Place the mix of herbs+breadcrumbs in a dish. Press salmon all over into the green mixture to coat it on both sides
  • Place the fish onto a tray (or cast iron pan). Drizzle a little olive oil on top
  • Transfer the pan  into the oven (200°C /392°F ) and bake for 15 min.
Serve with oven baked potato chips, avocado, chia seeds, walnuts and a homemade dressing.
For the dressing: 2 tbs mayonnaise, 1 lemon, 2 tbsp olive oil. In a jar add all the ingredients, close the lid, shake very well until homogeneous and creamy.
See the procedure step by step here:

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Steak Grilled Over Fire

 

 

 

 

 

 

Ingredients for the steaks: 

2 boneless beef steaks 6 – 7 cm thick

salt + oregano mix

Ingredients for the dressing:

3 tbsp mayonnaise – 3 tbsp extra virgin oil – 1 lemon juice and lemon jest (In a glass jar add all ingredients together, cover tightly and shake)

Method:

  • Remove the steak from the refrigerator.  Let it reach room temperature — around 1 hour.
  • Cut outer edges of fat on steaks, diagonally at 4-5cm intervals with a knife.  Use a paper towel to absorb the moisture from the meat.  Dry meat forms the best crust.
  •  Sprinkle the mix of salt and oregano over the steaks into each sides.  Massage well all over the meat.
  •  Build  up the fire until you can have a deep coal bed large enough to cook your steaks on.  (About the size of your grill rack). 
  • Set the steaks on the grill.  Let them sear on one side,  once it’s acquired the Maillard reaction* color golden brown.  After 7 min flip it,  let it do the same on the other side.  (For thinner steaks, about 3 – 4 minutes per side for medium rare it’s ok, but a 6 cm steak takes at least 7 minutes) 
  • Remove the steak from the heat, cover it with aluminum foil, and let rest for at least 3-4 minutes. This tip will allow the juices (myoglobin)  to redistribute into the meat.

Serve with lettuce salad,  top with the dressing.

Recommended wine: Chianti Clasicco. Typical Tuscan Red Wine – DOCG – Controlled and Guaranteed Denomination of Origin. 


 


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Tips, tricks & info’s

  • The blood red color liquid in the steak is not blood at all. It’s myoglobin, a protein that only found in muscle tissue and delivers oxygen to an animal’s muscles; contains a red pigment- which why muscle tissue is red.  As a steak is cooked, the myoglobin darkens- which is why the more “well done” the meat is, the grayer it looks. So rare* meat isn’t bloody, it is just cooked to a lower temperature
  • *Rare. This refers to a steak that is been cooked for a very short period of time — leaving the centre  red in colour. It’s just a stage up from raw meat — but cooked on the outside. Steak doesn’t contain parasites that chicken and pork do — eating it rare doesn’t pose any health risks
  • *The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning.

 

  • You can use a digital instant-read meat thermometer.  Check the temperature of the steak while it’s still on the grill. Grill the steak to your desired taste:

55°Celsius (130°F) for rare

57°Celsius (135°F) medium-rare

63°Celsius (145°F) medium

65,5 Celsius (150°F) medium well

and 71° Celsius (160°F) for well done.

 

 

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