Lets cook and eat! Bon Apatite!


Bonjour!

my other tumblr is sweettoothgirl.

on this one i will only post recipes for breakfast, lunch & dinner.

So enjoy


Fruited Irish Oatmeal Recipe
Cook Time: 3 hrs / Servings: 8
Here’s a fruit-laden breakfast dish that is just right for starting out the day. Filled with cranberries, raisins, and apricots, this oatmeal can be topped in any number of ways. Maple syrup, brown sugar, chopped nuts, and/or milk are only a few of the “extras” that can be added. It is important to remember to use steel-cut Irish oats, because no other type will stand up to a lengthy cooking time.
Ingredients:
2 cups steel-cut Irish oats
5 cups water
1 cup apple juice
1/4 cup dried cranberries
1/4 cup golden raisins
1/4 cup snipped dried apricots
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
Brown sugar or maple syrup
Chopped toasted walnuts or pecans
Milk
Directions:
In a 3 1/2- or 4-quart slow cooker combine oats, water, apple juice, cranberries, raisins, apricots, the 1/4 cup maple syrup, cinnamon, and salt.
Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Serve oatmeal with brown sugar or additional maple syrup, chopped nuts, and milk. Makes 8 to 10 servings.
Test Kitchen Tip: To reheat, place a single serving of oatmeal in a microwave-safe bowl. Microwave, covered, on 100-percent power (high) for 1 minute; stir. Cook, covered, for 15 to 30 seconds more or until heated through.

Fruited Irish Oatmeal Recipe

Cook Time: 3 hrs / Servings: 8

Here’s a fruit-laden breakfast dish that is just right for starting out the day. Filled with cranberries, raisins, and apricots, this oatmeal can be topped in any number of ways. Maple syrup, brown sugar, chopped nuts, and/or milk are only a few of the “extras” that can be added. It is important to remember to use steel-cut Irish oats, because no other type will stand up to a lengthy cooking time.

Ingredients:

  • 2 cups steel-cut Irish oats
  • 5 cups water
  • 1 cup apple juice
  • 1/4 cup dried cranberries
  • 1/4 cup golden raisins
  • 1/4 cup snipped dried apricots
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Brown sugar or maple syrup
  • Chopped toasted walnuts or pecans
  • Milk

Directions:

  1. In a 3 1/2- or 4-quart slow cooker combine oats, water, apple juice, cranberries, raisins, apricots, the 1/4 cup maple syrup, cinnamon, and salt.
  2. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  3. Serve oatmeal with brown sugar or additional maple syrup, chopped nuts, and milk. Makes 8 to 10 servings.
  4. Test Kitchen Tip: To reheat, place a single serving of oatmeal in a microwave-safe bowl. Microwave, covered, on 100-percent power (high) for 1 minute; stir. Cook, covered, for 15 to 30 seconds more or until heated through.

Spicy Crab-Papaya Salad
Total: 50 minutes / Yield: 4 servings (serving size: 1 cup)
Ingredients:
1 1/2 cups dried peeled papaya
1/3 cup thinly sliced green onions
1/4 cup finely chopped celery
1 finely chopped jalapeno pepper
1 pound lump crabmeat (shell pieces removed)
3 tablespoons canola oil
2 tablespoons cider vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Preparation:
Combine papaya, green onions, celery, jalapeno pepper, and crabmeat. Combine canola oil, cider vinegar, sugar, Dijon mustard, freshly ground black pepper, and salt, stirring with a whisk. Drizzle vinegar over crab mixture; toss. Chill.

Spicy Crab-Papaya Salad

Total: 50 minutes / Yield: 4 servings (serving size: 1 cup)

Ingredients:

  • 1 1/2 cups dried peeled papaya
  • 1/3 cup thinly sliced green onions
  • 1/4 cup finely chopped celery
  • 1 finely chopped jalapeno pepper
  • 1 pound lump crabmeat (shell pieces removed)
  • 3 tablespoons canola oil
  • 2 tablespoons cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt

Preparation:

  1. Combine papaya, green onions, celery, jalapeno pepper, and crabmeat. Combine canola oil, cider vinegar, sugar, Dijon mustard, freshly ground black pepper, and salt, stirring with a whisk. Drizzle vinegar over crab mixture; toss. Chill.

Wasabi Salmon Burgers
Servings: 4
Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts.
Ingredients:
2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons wasabi powder (see Note)
1/2 teaspoon honey
1 pound salmon fillet, skinned (see Tip)
2 scallions, finely chopped
1 egg, lightly beaten
2 tablespoons minced peeled fresh ginger
1 teaspoon toasted sesame oil
Directions:
Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.
Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year. Tip: To skin a salmon fillet: Place it on clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.

Wasabi Salmon Burgers

Servings: 4

Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts.

Ingredients:

  • 2 tablespoons reduced-sodium soy sauce
  • 1 1/2 teaspoons wasabi powder (see Note)
  • 1/2 teaspoon honey
  • 1 pound salmon fillet, skinned (see Tip)
  • 2 scallions, finely chopped
  • 1 egg, lightly beaten
  • 2 tablespoons minced peeled fresh ginger
  • 1 teaspoon toasted sesame oil

Directions:

  1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
  2. With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
  3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.
  4. Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year. Tip: To skin a salmon fillet: Place it on clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.

Easy Shepherd’s Pie
Serves 4 / Hands-On Time: 10m / Total Time: 20m
Ingredients:
1 pound ground beef
1/3 cup ketchup
1 teaspoon Worcestershire sauce
8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
1/4 cup (1 ounce) shredded cheddar (optional)
1 16-ounce package mashed potatoes, refrigerated or frozen and thawed
Directions:
Heat oven to 400 degrees F.
Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes.
Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon into a baking dish.
Mix the cheese (if desired) with the potatoes in a bowl. Spread over the beef and bake until heated through, 10 minutes. Divide among plates.

Easy Shepherd’s Pie

Serves 4 / Hands-On Time: 10m / Total Time: 20m

Ingredients:

  • 1 pound ground beef
  • 1/3 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
  • 1/4 cup (1 ounce) shredded cheddar (optional)
  • 1 16-ounce package mashed potatoes, refrigerated or frozen and thawed

Directions:

  1. Heat oven to 400 degrees F.
  2. Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes.
  3. Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon into a baking dish.
  4. Mix the cheese (if desired) with the potatoes in a bowl. Spread over the beef and bake until heated through, 10 minutes. Divide among plates.

Puff Pastry Vegetable Parcels

Serves: 6-8 / Prep: 30 minutes / Cooking: 30-35 minutes / Level of difficulty: 1

Ingredients:

  • 8 oz/250 g carrots, cut in small cubes
  • 10 oz/300 g zucchini/ courgettes, cut in very thin slices
  • white of 1 large leek, thinly sliced
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • salt and freshly ground pepper to taste
  • 1 tsp dried oregano
  • 2 Tbsp extra-virgin olive oil
  • 14 oz/400 g frozen puff pastry, thawed
  • 4 oz/125 g Emmental Cheddar cheese, cut in very small cubes
  • 1 egg, beaten

Instructions:

  1. Preheat the oven to 350 degrees F/180 degrees C/ gas 4.
  2. Lightly oil a baking sheet.
  3. Cook the carrots in a large pan of salted, boiling water for 5 minutes. Drain well.
  4. Saute the carrots, zucchini, leeks, onion, celery, salt, pepper, and oregano in the oil in a large frying pan for 10 minutes.
  5. Unroll the sheets of pastry on a lightly floured surface. Use a sharp knife to cut into 16 rectangles measuring about 3 x 4 inches (8 x 10 cm).
  6. Divide the vegetable filling and cheese among eight of the rectangles, placing them in the center of each piece. Brush the edges of the pastry with the egg and cover with another rectangle of pastry, pressing down on the edges to seal well. Use the knife to make cuts in the tops of the pastries so that steam can escape during cooking.
  7. Place the parcels on the prepared baking sheet.
  8. Bake for 15-20 minutes, or until golden brown. 
  9. Serve hot or at room temperature.

Recipe from The Vegetarian Little BIG BOOK the bite size cook book that comes stuffed with ideas.

 

Crab Cake Sliders with Easy Lemon Aioli
Start to finish: 20 minutes
Makes 10 sliders
Ingredients:
3/4 cup mayonnaise, divided
Zest and juice of 1 lemon
1 clove garlic, finely minced
1 teaspoon Dijon mustard
1/4 teaspoon crushed dried thyme
1 pound lump crabmeat
1 1/2 cups crushed kettle-cooked potato chips
1/2 cup minced celery
2 teaspoons Old Bay seasoning
2 eggs
Directions:
Arrange an oven rack about 12 inches from the broiler. Heat the broiler. Spray a baking sheet with cooking spray.
In a small bowl, whisk together 1/2 cup of mayonnaise, the lemon zest and juice, garlic, mustard and thyme. Set aside.
In a medium bowl, combine the crabmeat, potato chips, celery, Old Bay, the remaining 1/4 cup of the mayonnaise, and the eggs. Mix well, then form into 10 patties, each about 2 1/2 inches across and 1/2 inch thick. Arrange the patties on the prepared baking sheet.
Broil the patties for 3 to 4 minutes, rotating the pan as needed for even browning. Remove the baking sheet from the oven, flip each patty and broil for another 3 to 4 minutes. Keep a close eye on them to avoid burning.
Serve the crab cake with the aioli.

Crab Cake Sliders with Easy Lemon Aioli

Start to finish: 20 minutes

Makes 10 sliders

Ingredients:

  • 3/4 cup mayonnaise, divided
  • Zest and juice of 1 lemon
  • 1 clove garlic, finely minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon crushed dried thyme
  • 1 pound lump crabmeat
  • 1 1/2 cups crushed kettle-cooked potato chips
  • 1/2 cup minced celery
  • 2 teaspoons Old Bay seasoning
  • 2 eggs

Directions:

  1. Arrange an oven rack about 12 inches from the broiler. Heat the broiler. Spray a baking sheet with cooking spray.
  2. In a small bowl, whisk together 1/2 cup of mayonnaise, the lemon zest and juice, garlic, mustard and thyme. Set aside.
  3. In a medium bowl, combine the crabmeat, potato chips, celery, Old Bay, the remaining 1/4 cup of the mayonnaise, and the eggs. Mix well, then form into 10 patties, each about 2 1/2 inches across and 1/2 inch thick. Arrange the patties on the prepared baking sheet.
  4. Broil the patties for 3 to 4 minutes, rotating the pan as needed for even browning. Remove the baking sheet from the oven, flip each patty and broil for another 3 to 4 minutes. Keep a close eye on them to avoid burning.
  5. Serve the crab cake with the aioli.

Tangy Avocado Chutney
Ingredients:
1 Medium Ripe Avocado
1/2 Tomato
1/2 Onion
1/4 Cup Fresh Cilantro Leaves
1/4 Cup Fresh Mint Leaves
1 Tsp Tamarind Paste
1 tsp Lemon Juice
1/2 tsp Salt
1/4 Tsp Chunky Chaat Masala
A Pinch of dry cumin Powder and red pepper
Method:
Chop onions, tomatoes & scoop out the pulp of avocado
Mix cilantro, mint and add seasoning to taste.
Give this mix a quick churn in a mixer, not more than 2 mins. Add tamarind paste and lemon juice for tanginess.
Avocado Chutney is ready to go, serve with Chips or Crackers….. Serve at your Superbowl Party!! Draw a Crowd

Tangy Avocado Chutney

Ingredients:

  • 1 Medium Ripe Avocado
  • 1/2 Tomato
  • 1/2 Onion
  • 1/4 Cup Fresh Cilantro Leaves
  • 1/4 Cup Fresh Mint Leaves
  • 1 Tsp Tamarind Paste
  • 1 tsp Lemon Juice
  • 1/2 tsp Salt
  • 1/4 Tsp Chunky Chaat Masala
  • A Pinch of dry cumin Powder and red pepper

Method:

  1. Chop onions, tomatoes & scoop out the pulp of avocado
  2. Mix cilantro, mint and add seasoning to taste.
  3. Give this mix a quick churn in a mixer, not more than 2 mins. Add tamarind paste and lemon juice for tanginess.

Avocado Chutney is ready to go, serve with Chips or Crackers….. Serve at your Superbowl Party!! Draw a Crowd


Roasted Acorn Squash and Garlic Pizza
Adapted from Everyday with Rachel Ray’s Butternut Squash-and-Red Onion Pizza
Ingredients:
1 large (14 inch) Pizza dough
Olive Oil
1 head of Garlic
1 small Acorn Squash, peeled and flesh cubed
1 medium Onion, sliced
1 cup whole milk mozzarella cheese, shredded
1/4 cup freshly grated parmesan
Crushed red pepper (optional)
Instructions:
Preheat the oven to 400 degrees F. Carefully cut off the top 3rd of the garlic so that the cloves are exposed. Place in the center of a square sheet of aluminum foil, drizzle with olive oil and wrap loosely. Bake for 45 minutes to 1 hour, until tender. Set aside.
Spread the cubed squash in a single layer on a baking sheet. Drizzle with olive oil and toss to coat. Roast 15 to 20 minutes, just until tender. Meanwhile, drizzle a skillet with olive oil, add the onions and cook over medium-high heat. Cover and continue to cook, stirring often, until the onions are slightly browned and soft.
Squeeze the garlic flesh into a small bowl and stir to mash any clumps. Spread evenly over the pizza crust. Top with the squash and caramelized onions. Cover evenly with the cheese. Bake for 20 to 25 minutes, until the cheese is melted and bubbly and the crust is slightly browned. Garnish with crushed red pepper, if desired.

Roasted Acorn Squash and Garlic Pizza

Adapted from Everyday with Rachel Ray’s Butternut Squash-and-Red Onion Pizza

Ingredients:

  • 1 large (14 inch) Pizza dough
  • Olive Oil
  • 1 head of Garlic
  • 1 small Acorn Squash, peeled and flesh cubed
  • 1 medium Onion, sliced
  • 1 cup whole milk mozzarella cheese, shredded
  • 1/4 cup freshly grated parmesan
  • Crushed red pepper (optional)

Instructions:

  1. Preheat the oven to 400 degrees F. Carefully cut off the top 3rd of the garlic so that the cloves are exposed. Place in the center of a square sheet of aluminum foil, drizzle with olive oil and wrap loosely. Bake for 45 minutes to 1 hour, until tender. Set aside.
  2. Spread the cubed squash in a single layer on a baking sheet. Drizzle with olive oil and toss to coat. Roast 15 to 20 minutes, just until tender. Meanwhile, drizzle a skillet with olive oil, add the onions and cook over medium-high heat. Cover and continue to cook, stirring often, until the onions are slightly browned and soft.
  3. Squeeze the garlic flesh into a small bowl and stir to mash any clumps. Spread evenly over the pizza crust. Top with the squash and caramelized onions. Cover evenly with the cheese. Bake for 20 to 25 minutes, until the cheese is melted and bubbly and the crust is slightly browned. Garnish with crushed red pepper, if desired.

Veggie Brown Rice Wraps Recipe
6 Servings / Prep/Total Time: 20 min.
Ingredients:
1 medium sweet red or green pepper, diced
1 cup sliced fresh mushrooms
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cooked brown rice
1 can (16 ounces) kidney beans, rinsed and drained
1 cup frozen corn, thawed
1/4 cup chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
6 flour tortillas (8 inches), room temperature
1/2 cup shredded reduced-fat cheddar cheese
3/4 cup salsa
Directions:
In a large nonstick skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir for 4-6 minutes or until heated through.
Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately. Yield: 6 servings.
Nutritional Analysis: One wrap equals 371 calories, 8 g fat (2 g saturated fat), 7 mg cholesterol, 816 mg sodium, 63 g carbohydrate, 5 g fiber, 14 g protein.

Veggie Brown Rice Wraps Recipe

6 Servings / Prep/Total Time: 20 min.

Ingredients:

  • 1 medium sweet red or green pepper, diced
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cups cooked brown rice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/4 cup chopped green onions
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 6 flour tortillas (8 inches), room temperature
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 3/4 cup salsa

Directions:

  1. In a large nonstick skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir for 4-6 minutes or until heated through.
  2. Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately. Yield: 6 servings.

Nutritional Analysis: One wrap equals 371 calories, 8 g fat (2 g saturated fat), 7 mg cholesterol, 816 mg sodium, 63 g carbohydrate, 5 g fiber, 14 g protein.


Whole-Grain Waffles
Cook Time: 30 min / Level: Easy / Yield: 6 servings, 2 waffles per serving
Notes:
These waffles are light but also crispy on the outside from just a touch of oil and a yeasted batter with buttermilk. Oats and whole wheat pastry flour make a healthier waffle that is delicious with fruit, yogurt or syrup.
Ingredients:
1 (1/4-ounce) package active dry yeast
1/2 cup warm water (105 to 110 degrees)
2 cups buttermilk
3 tablespoons peanut oil
2 tablespoons sugar
2 cups whole-wheat pastry flour
1/2 cup rolled oats
4 large egg whites
1/8 teaspoon baking soda
1/4 teaspoon fine salt
Cooking spray for waffle iron
Maple Syrup, for serving
Directions:
Sprinkle the yeast over the water in a large mixing bowl; let stand until foamy, about 5 minutes. Add the buttermilk, oil, sugar and flour and whisk until smooth. Cover the bowl with plastic wrap and refrigerate overnight.
Preheat a waffle iron. Whisk the oats, egg whites, baking soda, and salt into the waffle batter until smooth. Lightly mist the hot waffle iron with cooking spray. Add about 1/3 cup of batter to each section, using the back of a spoon to spread batter to the edges. Cook until the waffles are crisp and golden brown, 5 to 7 minutes. Repeat with the remaining batter. Serve with maple syrup.

Whole-Grain Waffles

Cook Time: 30 min / Level: Easy / Yield: 6 servings, 2 waffles per serving

Notes:

These waffles are light but also crispy on the outside from just a touch of oil and a yeasted batter with buttermilk. Oats and whole wheat pastry flour make a healthier waffle that is delicious with fruit, yogurt or syrup.

Ingredients:

  • 1 (1/4-ounce) package active dry yeast
  • 1/2 cup warm water (105 to 110 degrees)
  • 2 cups buttermilk
  • 3 tablespoons peanut oil
  • 2 tablespoons sugar
  • 2 cups whole-wheat pastry flour
  • 1/2 cup rolled oats
  • 4 large egg whites
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • Cooking spray for waffle iron
  • Maple Syrup, for serving

Directions:

  1. Sprinkle the yeast over the water in a large mixing bowl; let stand until foamy, about 5 minutes. Add the buttermilk, oil, sugar and flour and whisk until smooth. Cover the bowl with plastic wrap and refrigerate overnight.
  2. Preheat a waffle iron. Whisk the oats, egg whites, baking soda, and salt into the waffle batter until smooth. Lightly mist the hot waffle iron with cooking spray. Add about 1/3 cup of batter to each section, using the back of a spoon to spread batter to the edges. Cook until the waffles are crisp and golden brown, 5 to 7 minutes. Repeat with the remaining batter. Serve with maple syrup.


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