Archives for category: Baking

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Most of my clients are on a Paleo Diet or try to eat Paleo most of the time.  I love making granola and set out to create a Paleo granola recipe.  When I did research on the internet I mostly found granola made exclusively with nuts and dried fruits.  These recipes did not seem like granola to me.  I have been using hemp hearts, chia seeds and flax seeds in many of my baking recipes and decided to give this healthy trio a try in a granola recipe.

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Using nuts and seeds with hemp hearts created a very tasty granola that looked much like granola and tasted very close to traditional granola as well.  You can enjoy this granola with almond milk or your favorite yogurt, milk or coconut milk.   One of my clients says he just eats it straight out of the jar throughout the day and takes it on all of his bike rides.

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Paleo Granola with Maple, Hemp Hearts, Chia Seeds and Flax

Makes 6 servings.

1/4 cup chia seeds

1/4 cup hemp hearts

1/2 cup flax seeds

1 cup nuts such as almond slices, cashew nuts, walnuts,

1 cup seeds such as pumpkin seeds and sunflower seeds

2 cups dried fruit such as diced apricot, raisins, cranberries, diced dried fig or apple

1/2 cup real maple syrup, honey or agave nectar

1/4 teaspoon sea salt

1/2 teaspoon cinnamon

1/4 fresh grated nutmeg

Pre-heat oven to 350 degrees and line a baking sheet with parchment or a silpat.

In a medium bowl add 1/4 cup maple syrup to chia seeds, flax seeds and hemp hearts. Toss to coat.

Spread this mixture out on the pan and press it down so that everything bakes together.

Bake for 10 minutes.  Let cool and break apart.  This way you get little clusters and crunchy bits.

Add nuts and dried fruit, remaining 1/4 cup maple syrup and sea salt and spices.

Return to the oven and bake another 10 minutes.

Store in an air tight container for up to 3 months.

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Making burger buns from scratch is one of my favorite ways of taking a simple meal and making it memorable.

This summer I was asked by the folks at the Longmont Community Garden space in my neighborhood to make some hamburger buns for a block party they were throwing.  It was supposed to be about 50 people but quickly grew to 200.

This seemed like a perfect opportunity to make the best hamburger buns ever!

For my burger bun recipe I wanted a flavorful interior and a light crust.  Hamburger buns should not over shadow the burger patty but accent it.

I started by looking at no knead recipes.  I love the artisan flavor of a no knead bread.

My “go to” recipes on no knead breads are inspired by Artisan Bread in Five Minutes a Day.

I am a huge fan of the no knead bread recipes because they are easy to make and the long fermentation time of the dough creates complex flavors.

In an earlier post I made burger buns and it is a quick and easy recipe but found them to be a bit more moist and dense than I wanted for this new recipe.  My previous burger buns were fantastic but I wanted them even better.

The recipe for no knead artisan breads created a tough crust and a hamburger bun that over whelmed the burger.

I needed a lighter crust.

When gluten develops in flour one of the ways to break up strong bonds that create a dense crust is fat.  I tried a no knead recipe adding more olive oil but it did not create the effect I was looking for.

Next I tried a milk and butter mixture.  Success!

The moisture in the milk and fat in the butter created a tender crust, light interior and buns that were perfect.

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Light and Tender Hamburger Buns

Recipe makes 12 hamburger buns.

6 1/2 cups all purpose flour

3 teaspoons kosher salt

1 cup whole milk

2 cups water

4 tablespoons soft butter

1/4 cup honey

2 teaspoons yeast

1 tsp olive oil or canola oil

In a large bowl whisk together flour, salt and yeast.  In a medium sauce pan warm water, butter, milk and honey to about 110 degrees.

Add wet ingredients to dry and mix well.  You want the dough to come together in a shaggy mess.  Turn dough out on to a lightly floured surface and knead about 10 times.  Yes, I know this is a no knead recipe but the dough seems to come together better if you give it a very quick knead.  I guess you can call this a partial knead bread.  This is not to develop gluten strands but to make sure the dough is mixed well.

Oil the inside of your dough bowl with 1 teaspoon olive oil.  Don’t worry about the dough stuck on the sides.  When you add your dough back to the bowl and roll it around the bowl to oil your dough it should pick up most of the dough stuck on the sides.

Cover bowl tightly with plastic wrap and keep in a warm area of the kitchen for 8-12 hours.

After dough has sat and fermented then turn it out onto a lightly floured surface.  The dough will seem loose.  Dust dough ball with flour and cover with a plastic wrap and a clean kitchen towel for 1 hour.

Divide dough into 12 pieces.  Shape into tight rolls.  Here is a great link on how to do this from The Kitchn.

Line a cookies sheet with parchment paper or a silpat and dust lightly with flour.  Evenly space your dough balls and cover with plastic wrap sprayed lightly with oil.  Let rise for 1 hour.

Bake for 20 minutes or until golden brown.  Bread develops flavor as it rest so let your Hamburger buns rest for at least 30 minutes or overnight before cutting.

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Jan 20 2014 035

Last year I started working for a new client and taking a job with this group was truly a game changing decision for me.

The definition of a game changer is:  an event, idea, or procedure that affects a significant shift in the current manner of doing or thinking about something.

Working with the Unreasonable Institute was a game changer for me because it caused a significant shift in my current manner of thinking about nearly everything and how I live my life.

How can catering for a group of people change me so much?

The people who are involved with the Unreasonable Institute are good people.  Like I always tell my kids, “who you hang out with is important.”

I have never been around such a committed and positive group of people in my life.

The people who work at the Unreasonable Institute are good people, doing good things and having great success at it.  They are supportive and encouraging people who work tirelessly at the things they believe in.   Good people.  I can go on but that statement pretty much says it all.

Now, I am a much better person than I was before.  I am happier and work harder and it is all because I responded to a Craig’s List posting that I was not sure I wanted to respond to.  I did not want to take on retreat catering clients but I am sure glad I did for this group.

Here is a bit from the Unreasonable Institute website.

What is the Unreasonable Institute?

We exist to give entrepreneurs tackling the world’s greatest challenges an “unreasonable advantage.” How do we do this? Each year, we match a dozen carefully vetted ventures from around the world with 50 mentors (including the Chairman of Whole Foods, a guy who’s helped over 20 million people out of poverty, and a Time Magazine Hero of the Planet) and 100+ funders at 5-week bootcamps.

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After the five weeks, we provide entrepreneurs with pro-bono executive coaches, support in sustaining their relationships with relevant mentors and funders, guidance and connections from a dedicated team whose main job is to get these ventures funded, and access to our network of 250+ partners, 100+ mentors, 250+ funders, and 82 ventures from 37 countries. Our goal is to help each of these ventures scale up to meaningfully impact the lives of over 1 million people each.

I get to cook for these people and it is the best job I have ever had.  It is a privilege and an honor to work for the Unreasonable Institute.  I am cooking for my second summer for the amazing ventures, mentors, investors and Unreasonable staff and having a blast.

My granola is popular at the Unreasonable Institute so I decided to share the recipe.

Make your own granola.  It is super simple, tasty and cheaper than store bought granola.

Jan 20 2014 046

Make your own Tasty Granola

or

Unreasonably Easy and Tasty Granola
Ingredients

3 cups rolled oats
1 cup sunflower seeds
1 cup pumpkin seeds
3/4 cup shredded unsweetened coconut
1/4 cup brown sugar
1/4 cup real maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup dried fruit like raisins or cranberries

Preheat oven to 250 degrees.

Mix everything in a big bowl.

It is that simple.

Spread it out on a large cookie sheet that has been sprayed lightly with non-stick spray and bake for about 1 hour at 250 degrees.

Turn your pan around, in oven, every 20 minutes.  Stir up the granola.

Finish baking.

Feel free to get creative with your ingredients.  Add chocolate chips or make it healthier by adding hemp harts, chia seeds or flax seeds.

Jan 20 2014 010

This picture was taken last year.  I will post some great pictures in my next post of some of the wonderful people at the Institute this year.

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frittata 4 lemon chicken 099My last blog post was titled “Self Hosting Fun”  and it was not fun at all.

This is why I have not been blogging.  I regret it.  I have blog posts swirling around in my brain all of the time.  I still have not been blogging.

Why?

Fear of failure.  It really is that simple.  I tried to jump over to self hosting with a new template and failed at being able to figure it out.   I have used many different types of templates and have been pretty successful at figuring  out how to work with templates, but not this time.  I have met my match and lost the fight.  The template I chose was not something I could figure out.  I failed.

I have a quote on my fridge that says, “Success consists of going from failure to failure without a loss of enthusiasm.”  -Winston Churchill

It is on my fridge! I see it everyday but I was not approaching this particular failure with enthusiasm.  Instead I was hiding from it.  My goal with the self hosting and new template was to create a more professional looking blog.  How could I go back to blogging until I succeeded?

My failure was not in being unable to figure out my new blog template but by not continuing to blog while I solved the problem.

I was talking on the phone to my lovely sister Shelley over the holidays and she said, “My mother in law, Doris and I love cooking the recipes from your blog.”

That was it.  That was all I needed to hear.  This is why I write this blog.  It has nothing to do with professionalism or how the blog looks.  It is about getting people to enjoy being in the kitchen and cooking healthy, scratch-made meals for family and friends.

I have not given up on making the change to a more professional looking blog but will continue to post while I approach the transition without fear and with lots of enthusiasm.

frittata 4 lemon chicken 082

Lemon Chicken Thighs with Thyme and Garlic

Simple and delicious, this entree is easy to make and tastes great.
Gluten Free and low carb as well as Paleo,  I love to make this dish on any night since it is quick and easy.

4-6 servings

10 minutes prep and 20 minutes cooking, but remember to let the chicken rest for at least 10 minutes after baking for the lovely juices to redistribute in the chicken for the most tender and moist results.

Start heating your oven to 425 degrees for at least 20 minutes before baking the chicken.

Total time:  40 minutes to delicious chicken.

6-12 Good quality Chicken Thighs with bones and skin.

4 large good-looking lemons, preferably organic as you will be using the whole lemon with skin and all.

1 generous handful of fresh thyme chopped lightly with the woody stems cut off or 1 tbs dried thyme (if I am using dried I like to use the French thyme from Savory Spice Shop)  Remember to save your fresh thyme stems for stock, just put them in a zip lock bag in the freezer for later use.

2 large cloves of fresh garlic minced.

2 tbs good quality unsalted butter softened. 

1 ½ tsp kosher salt

Cracked pepper to taste

Get your oven really hot.  Pre-heat to 425 degrees for at least 20 minutes while you are prepping your ingredients.

Smash together in a small bowl, the garlic, ½ tsp of kosher salt and ½ of your fresh thyme and your softened butter.  Use a fork to get it all mixed together by smashing it with the tines of the fork.  

Slice your lemons into thin circles.  Remove any seeds. 

Lay the chicken out on a foil or parchment lined baking sheet.  Give the thighs a little room for the heat to circulate around them and allow for the skin to get crispy.

Lift up the skin of the chicken thighs and insert a small amount of butter mixture and one slice of lemon.  If you are making 6 thighs you will put in more butter mixture than if you are make 12 thighs.  Just use you judgment on how much you should put in.  You can measure out the butter mixture ahead of time so that you can see how much to use on each thigh.  I usually use around ¼ tsp per thigh.

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Season the top of the chicken with the rest of your kosher salt and cracked pepper.  Liberally sprinkle the rest of the thyme over the top of the chicken and bake for 20 minutes or until the internal temperature reaches around 170 degrees and the skin is crispy and browned.

Let chicken rest for about 10 minutes.

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Great served with roasted Brussels Sprouts or steamed fresh broccoli.

the winner is..

The winner of a darling apron from Lulu’s High Country Kitchen is Eliot the Cat!

Lulu apron

Please contact us for details on how to get your lovely hand-made Colorado apron from Lulu’s High Country Kitchen.

Here are some lovely bakery pictures for you to enjoy and I will be back blogging this week.  Working two jobs has made it difficult this last month but now things have slowed down a bit.  I cannot wait to get back to it.  Here are some of the things that I work on every morning…very early.  I am loving the bakery work.  Great to make 600 plus croissants each morning.  Really!

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March 28 2013 180I have made many flourless chocolate cakes in my career.  I love the ease of a flourless chocolate cake and when you use exceptional chocolate the result is a dense and flavorful cake that all of your guests will love.

I can finally say that I have developed the perfect flourless chocolate cake recipe.  I have made many recipes from Martha Stewart to Rose Levy Barenbaum and this recipe takes all of the best parts of those recipes to create not only a delicious cake but an easy cake.

This cake is so easy you would not say it was unreasonable at all.

The people who I served this cake were definitely unreasonable in the best possible way.

I was catering recently for a group from the Unreasonable Institute.  If you have not heard about this group, check them out.  Amazing….is all I have to say.  I spent at least 3 hours just looking at all of the entrepreneurs they have helped with their program the first time I went to their website.

This is what it says on their website:  “We get world-changing ventures and entrepreneurs what they need to scale their impact. Each year, we unite 10-30 entrepreneurs (called “Unreasonable Fellows”) from every corner of the globe to live under the same roof for six weeks in Boulder, Colorado. These entrepreneurs receive customized training and support from 50 world-class mentors, ranging from a Time Magazine Hero of the Planet, to the head of user experience at Google X, to an entrepreneur who’s enabled over 20 million farmers to move out of poverty. In the process, they form relationships with corporations and international organizations, receive legal advice & design consulting, and get in front of hundreds of potential funders. Our goal is to bring all the resources to accelerate these ventures so they can scale to meet the needs of at least one million people each.”

How cool is that..

Here are a few of the ventures they have helped out:

Worms 4 Change

Replicable vermicomposting production and training model to promote health and development in rural and urban communities

Initiative for the Development of Former Child Soldiers (IDEFOCS)

Restoration of peace & security in West Africa through Former child soldiers’ rehabilitation & reintegration.

Lili Dairy

Empowering Women Through Dairy Farming

The list goes on and on.

I had the privilege to cater for this group and the one dish they raved about most was the flourless chocolate cake.  I agreed to share the recipe.

Very Simple Flourless Chocolate Cake

8 oz unsweetened chocolate (I used Ghirardelli)
8 oz 60% cacao chocolate chips (I used Costco Brand which I love..)
1 cup light brown sugar, packed
1/2 cup sugar
3/4 cup very hot and very strong coffee
2 sticks unsalted butter, room temperature, cut into pieces
2 tablespoons unsweetened organic cocoa powder (I used Ghirardelli again)
8 large eggs, at room temperature
1/2 tbs vanilla extract
1 tbs whiskey (I used Jack Daniels)
Instructions:
 Pre heat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with buttered parchment
Break up the unsweetened chocolate into pieces and put the chocolate into the bowl of the food processor or blender. Add the chocolate chips as well.  Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into a sandy grain.
Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted.
Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, whisky and process till smooth. The batter will be liquid and creamy.
Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350º  in the center of the oven, till puffed about 45-55 minutes.
Let cake cool in pan for 5 minutes and then remove from pan and let cake cool on rack for 1 hour.  Best when refrigerated over night wrapped in plastic wrap.  Top with caramel sauce, chocolate sauce, powdered sugar or berries.
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Farmers Market opening day 021

I love Boulder.  The farmers market is all local.  Everything.  Here are some pictures from opening day for you to enjoy.  I loved the tender spring greens.  All of the local meat and poultry farmers added this year was fantatastic.

Farmers Market opening day 031The people with this company, Zuke are truly food nerds.  The fresh and clean tastes of the pickled veggies they make are extrodinary.  Truly the best pickled foods I have ever had.Farmers Market opening day 039

Lovely Mushrooms.  Farmers Market opening day 145Something to do with your old crocs!

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Local and tasty granola.

Farmers Market opening day 072Windsor Dairy is a favorite of mine.  This high quality dairy keeps adding more tasty selections each year.  The eggs I bought from them had yokes so bright orange they looked un-real.  The taste was outstanding.

Farmers Market opening day 090These tender greens were delicious with a citrus ginger dressing.

Farmers Market opening day 280Sweet carrots.

Farmers Market opening day 355Beautiful babies.

Farmers Market opening day 007These perfect little darlings come from Street Fare.  This is a program by the Boulder Homeless Shelter that trains people in the baking industry.  I had to pick up a box of treats at this stand.

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March 14 2013 041

I believe that when teaching children to cook you can also teach them about the science of cooking.  How the different components of a recipe combine and change during baking make for a great science experiment.

I also stress the importance of paying attention to the details.  This is an important lesson for my twelve-year old son.  He is very meticulous in the kitchen and I see him take that skill and use it in other aspects of his life.  Like cleaning his room…very important.  I find it easy to get him involved when it is a dessert but he also like to cook chicken, pasta and rice.

He has also become interested in trying new foods when he is involved in the cooking process.

We decided to make a pound cake this week.  My family loves a simple and rich pound cake.

We weigh our ingredients to make sure they are the correct amount.

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All of the ingredients are readied before we begin.  Eggs are at room temperature and butter is soft.  Dry ingredients are in a bowl together and wet are in a liquid measuring cup.

March 14 2013 014Ben is careful to sift the dry ingredients together.

March 14 2013 012He will then cream together butter and sugar.

March 14 2013 018Next he adds the eggs one at a time and scraps down the sides of the bowl to make sure it is all well mixed.

March 14 2013 024The batter is then mixed well.

March 14 2013 028The batter is poured into a bundt pan that is  coated with butter and lightly floured.

March 14 2013 030Then Ben sets his timer and bakes his cake in a pre-heated oven.  Ben checks to see if the cake is done with a cake tester stick.

Perfect Pound Cake

March 14 2013 039

Ben’s Tasty Pound Cake Recipe

12 oz. butter

3 cups flour

1 tsp. baking powder

1⁄2 tsp. salt

1 cup milk, at room temperature

2 tsp. lemon juice 

1 tsp. pure vanilla extract

3 cups sugar

6 large eggs, at room temperature

Heat oven to 325°. Generously grease a bundt pan with butter. Add  flour; turn the pan to coat it evenly with flour, tap out any excess, and set aside.

Using a sieve set over a bowl, sift together flour, baking powder, and salt.

Repeat 2 more times.

In a measuring container with a pourable spout, combine milk and the  lemon, and vanilla extracts.

In the bowl of a standing mixer fitted with a paddle, cream butter at medium-low speed until light and fluffy, about 2 minutes. Gradually add sugar, 1⁄4 cup at a time, scraping down the sides of the bowl with a rubber spatula, and beat until satiny smooth, about 3 minutes.

Add 1 egg at a time to the butter mixture, beating for 15 seconds before adding another, and scraping down the bowl after each addition. Reduce the mixer speed to low and alternately add the flour and milk mixtures in 3 batches, beginning and ending with the flour. Scrape down sides of the bowl; beat just until the batter is smooth and silky but no more.

Scrape batter into prepared pan and firmly tap on a counter to allow batter to settle evenly. Bake until light golden and a toothpick inserted in center of cake comes out moist but clean, about 1 hour and 15 minutes. Let cake cool in pan on a rack for 30 minutes. Invert cake onto rack; let cool completely before slicing.

March 5 2013 161

I happened to hear a conversation my daughter was having with one of her friends.  The girl who was visiting us said to Maddy, “You guys don’t have any snacks?”  They were looking for something to eat in the cabinet.  My cabinet is filled with foods to make snacks but nothing prepared.  Sure, we sometimes have chips or pretzels but not all of the snack foods most people have in their houses.

This statement made me laugh because I remember when I was about 14 and my friend Jenifer was over to visit.  We stood in our huge dry storage area of the converted farmhouse my family lived in.

This was my mother’s domain.  For those of you who do not know my mother she is a formidable force of nature.  We grew up on a 5 acre subsistence farm.  We grew or raised most of what we ate.  My mom did most of the work.!

Jenifer was saying, “your family does not have any snacks.”

Our dry storage contained big huge bags of flour, big bags of beans and beautiful canning jars full of produce from our garden.  I remember loving to see how the light played off of the different colors in the jars.  Red tomatoes, dark green beans, yellow summer squash and purple beets all lined the shelves.  There were no Doritos.

When I would go to Jenifer’s house I would feel as if I stepped into the Plaza Hotel.  They had individual slices of cheese in plastic, single yogurts and chips and crackers.  How very fancy it seemed to me.  Don’t get me wrong, Jenifer’s mom fed her great food but it just seemed so fancy to me to have snacks.  My family could not afford these things for all 5 of us kids.  Sliced deli meat was a luxury that only came once or twice a year.  Grapes from the grocery store were descended on like a fallen gazelle by a pack of lions when my mom dared to bring them home from the store.

My need to make snacks from scratch also arises from not wanting to pay the grocery store prices for snacks but also that I want my family to eat well.

Making chips from scratch is a breeze if you have a mandolin. This is the one that I have but there are much cheaper ones that work great as well. French Mandolin.   I use my constantly.  It makes things much easier.  If you hand cut chips or fries it takes too long!  At least for me as a chef I cannot stand tasks that are too laborious or slow.  I am usually moving in high-speed.  I will slice the potatoes and let rest in extra cold water for about an hour.

Then I will place a rack over my sink and let the potatoes drain for an hour or so.  I also do this for fries. March 5 2013 159

Then you do not need to pat the potatoes down with a bunch of paper towels and all of the water evaporates off.

I pre-heat oven to 450 degrees.

Oil a pan with coconut oil.  Do not use too much oil.  Coconut oil is great because you do not need to use much.  I only oil the bottom of a cookie sheet and do not toss the chips to coat.  When they are half way done I just flip the chips to crisp the top when the bottom is crisp.

This will take about 15 minutes.  When chips are hot out of the oven add garlic, shredded parmesan and salt or any other creative flavors you can think of but add when hot so it sticks.

Let cool on a rack and enjoy.

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Feb 27 2013 044

I bought a couple of pounds of roma tomatoes at the store.  They were a wonderful color and looked yummy.  These tomatoes were not very yummy.  As a fresh tomato these little fruits were completely useless.

Being frugal I could not throw them out.  Oven drying was the only solution.  This way the sugars in the tomatoes would be concentrated and the flavor enhanced.  I do not like to waste food.

I had some fresh thyme that I had frozen when I realized I would not use it up by the time in turned.  Freezing thyme is a great way to preserve it when you are not going to use the whole bunch.

I tossed the tomatoes in a little bit of olive oil and balsamic vinegar.  Threw on some sea salt and pepper and tossed some garlic and fresh thyme on top.

Feb 23 2013 053I set my oven and 250 degrees and let the tomatoes roast for 3-4 hours.

Feb 23 2013 079I took out the thyme stems and saved them in a bag in the freezer for stock and packed the dried tomatoes and garlic in a jar with some olive oil.  The tomatoes last in the refrigerator for about 2 weeks or 2 months in the freezer.  Use the oil to coat veggies, for a tasty salad dressing or spread on some fresh-baked bread.  Do not throw out the oil after you have used the tomatoes as it has a great flavor for the herbs, garlic and sweet tomatoes.

Feb 27 2013 046

These sweet dried tomatoes are very versatile.

Here are 10 ways to use oven dried tomatoes:

1.  Pizza topping

2.  Toss with pasta, olive oil, garlic and a good cheese

3.  Antipasti

4.  Top a salad with bacon and blue cheese

5.  Add to mayo and it is great in a sandwich or as a dipping sauce with fresh veggies

6.  Add to your favorite pasta sauce to punch up the flavor

7.  Add to stew at the end of cooking for a sweet complexity

8.  Add to soup with kale, white beans and garlic

9.  Blend tomatoes, oil that you stored the tomatoes in, and more fresh herbs with some balsamic vinegar for a delicious salad dressing

10. Toss with feta, kalamata olives, olive oil and grilled veggies

What do you use your oven dried tomatoes for?

Check out Lucys Friendly Foods for a great antipasti salad recipe.

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