Well since it is still cool outside here (not even 65 degrees today in Michigan, but it is supposed to be 90 in 2 days.. go figure..LOL ) I was wanting cookies one last time till after summer... When it gets hot outside I hardly turn on the oven ever... Usually cook on the grill or on the stovetop not the oven..way too hot... anyway here is an easy sugar cookie recipe... You can make modifications to this recipe adding different flavorings ( add almond, or lemon instead of vanilla), you can sprinkle colored coarse sugar on the top (thinking of making more of these tomorrow and using red, white and blue sprinkles for Memorial day :) ... use what you like and have... Enjoy
Drop Sugar Cookies
3 egg whites
2/3 cup oil
2 tsp. vanilla (or flavoring of your choice)
3/4 cup sugar (need additional sugar for tops of cookies)
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
Heat oven to 350. In small bowl whisk together flour, baking powder and salt, set aside. Beat egg whites with (same whisk used to mix dry ingredients)whisk until frothy. Add oil & vanilla mixing well. Add dry ingredients using spoon to mix well. Drop by rounded spoonfuls ( I used a scoop) onto lightly greased baking sheet. In a small bowl place a couple tablespoonsfuls of sugar. Dip fork tines into sugar and press down each cookie until flattened. Complete until all cookies are done. Sprinkle tops of cookies with addtional sugar. Bake for about 15 minutes or until light golden brown. Remove from oven and let sit for a minute, remove to baking rack or wax paper to cool. Finish with remaining dough makes about 1 1/2 dozen cookies. Enjoy
Saturday, May 28, 2011
Tuesday, May 24, 2011
Blueberry Peach Cobbler
I so love cobblers... they are yummy and blueberries are just coming into season now... I love using fresh local ingredients... everything always tastes better this way :) now onto cobblers.. you can use any other kind of fruit or use just blueberries or peaches.... thinking peach/cherry would be good.. or a triple berry (blueberry/strawberry/raspberry) use what you like... you can also substitute frozen berries for these if they are out of season. in the middle of winter this cobbler is delicious and makes you want spring to hurry up and get here.... Enjoy
I serve this with whipped cream or ice cream, or sometimes I just sprinkle this with powdered sugar too...
Blueberry Peach Cobbler
1 pint blueberries (washed and picked thru removing any stems, leaves etc.)
1 can peaches (1 lb 13 oz can) drained, reserving juice
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/4 tsp. nutmeg
1 1/2 cups flour
3 T. sugar
1/4 shortening
2 tsp. baking powder
1/2 tsp salt
1/3 cup reserved, peach juice
1/2 cup milk
1 tsp. almond flavoring
Whipped cream, or ice cream or powdered sugar
Preheat oven to 400. Spray a baking dish with nonstick spray. In bowl combine blueberries and peaches mixing well. Sprinkle with brown sugar, cinnamon & nutmeg mixing well. Pour in baking dish. Rinse bowl out well with hot water and dry with a paper towel. In bowl whisk together flour, sugar, baking powder, salt. Add shorteneing cutting in with pastry cutter or 2 knives until pieces are all combined and about pea like in size. Mix together peach juice, milk & almond flavoring. Add into flour mixture all at once stirring until combined. Spoon over the top of the blueberry/peach fruit mixure spreading out to a even layer over the top. Bake for 30-35 minutes or until golden brown. Serve either plain, or with ice cream, or whipped cream or sprinkled with powdered sugar....
I serve this with whipped cream or ice cream, or sometimes I just sprinkle this with powdered sugar too...
Blueberry Peach Cobbler
1 pint blueberries (washed and picked thru removing any stems, leaves etc.)
1 can peaches (1 lb 13 oz can) drained, reserving juice
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/4 tsp. nutmeg
1 1/2 cups flour
3 T. sugar
1/4 shortening
2 tsp. baking powder
1/2 tsp salt
1/3 cup reserved, peach juice
1/2 cup milk
1 tsp. almond flavoring
Whipped cream, or ice cream or powdered sugar
Preheat oven to 400. Spray a baking dish with nonstick spray. In bowl combine blueberries and peaches mixing well. Sprinkle with brown sugar, cinnamon & nutmeg mixing well. Pour in baking dish. Rinse bowl out well with hot water and dry with a paper towel. In bowl whisk together flour, sugar, baking powder, salt. Add shorteneing cutting in with pastry cutter or 2 knives until pieces are all combined and about pea like in size. Mix together peach juice, milk & almond flavoring. Add into flour mixture all at once stirring until combined. Spoon over the top of the blueberry/peach fruit mixure spreading out to a even layer over the top. Bake for 30-35 minutes or until golden brown. Serve either plain, or with ice cream, or whipped cream or sprinkled with powdered sugar....
Thursday, May 19, 2011
Beef & Bean Enchiladas
I have been wanting enchiladas.... I love them, beef, chicken, carne asada, ground beef ones...it doesn't matter.... also been wanting to get more fiber into me and my family....so added some beans to this easy recipe. You can use ground chicken or turkey instead of the beef as well. Use what you like... also you can vary the heat levels in this dish with the enchilada sauce, I use mild (cause I am feeding children) but you can use medium or hot depending on what you like... Enjoy
I serve this with Instant rice cooked in chicken stock/broth with seasonings (seasoned salt, parsley flakes, pepper, and spike) with a couple tablespoons of butter. Cook according to package directions.
Beef & Beef Enchiladas
1 package tortilla (I use the tortilla size, which are larger)
1 lb. ground beef
1 onion, chopped
2 cloves garlic, chopped
1 can chili beans
shredded Co-Jack cheese ( I use a large package, save a little about 1/2 cup for the top of the casserole)
2 cans enchilada sauce
1 can tomato sauce (8 oz)
1/4 cup chicken stock/broth
2 T. brown sugar
Slices of cheese (co-jack or american, mozzerella use what you like)
Seasonings of your choice ( I used cumin, paprika, dash of cinnamon)
Toppings of your choice: I served these with sour cream and sliced black olives.
Heat oven to 350. In saucepan heat up just until warmed thru, enchilada sauce, tomato sauce, brown sugar and seasonings. Spray baking dish and place a couple of ladles full of sauce on bottom of dish coating bottom of dish.
.
In large skillet place meat, onions, garlic and cook until meat is no longer pink and onions are tender. Add in 3 ladles of sauce mixture and chili beans. Heat through.
On a place place a tortilla spoon a couple of large spoonful of meat mixture and a small handful of cheese about 1/3 cup for each enchilada, roll up and place seam side down in the prepared baking dish. Continue until all of the tortillas are used (this made 8 enchiladas ).
Spoon remaining sauce over top of enchiladas and place cheese slices over the top. Bake at 350 for 30 40 minutes or until bubbly and hot. I also saved a little of the co-jack cheese to use on the top, and added it a few minutes before they were done ( This is totally optional). Enjoy
I serve this with Instant rice cooked in chicken stock/broth with seasonings (seasoned salt, parsley flakes, pepper, and spike) with a couple tablespoons of butter. Cook according to package directions.
Beef & Beef Enchiladas
1 package tortilla (I use the tortilla size, which are larger)
1 lb. ground beef
1 onion, chopped
2 cloves garlic, chopped
1 can chili beans
shredded Co-Jack cheese ( I use a large package, save a little about 1/2 cup for the top of the casserole)
2 cans enchilada sauce
1 can tomato sauce (8 oz)
1/4 cup chicken stock/broth
2 T. brown sugar
Slices of cheese (co-jack or american, mozzerella use what you like)
Seasonings of your choice ( I used cumin, paprika, dash of cinnamon)
Toppings of your choice: I served these with sour cream and sliced black olives.
Heat oven to 350. In saucepan heat up just until warmed thru, enchilada sauce, tomato sauce, brown sugar and seasonings. Spray baking dish and place a couple of ladles full of sauce on bottom of dish coating bottom of dish.
.
In large skillet place meat, onions, garlic and cook until meat is no longer pink and onions are tender. Add in 3 ladles of sauce mixture and chili beans. Heat through.
On a place place a tortilla spoon a couple of large spoonful of meat mixture and a small handful of cheese about 1/3 cup for each enchilada, roll up and place seam side down in the prepared baking dish. Continue until all of the tortillas are used (this made 8 enchiladas ).
Spoon remaining sauce over top of enchiladas and place cheese slices over the top. Bake at 350 for 30 40 minutes or until bubbly and hot. I also saved a little of the co-jack cheese to use on the top, and added it a few minutes before they were done ( This is totally optional). Enjoy
Monday, May 16, 2011
Apple Cinnamon coffee cake
I had some apples that needed using up... didn't want to waste money and throw them away....do you ever have stuff that you are wondering what to do with? Do what I did...come up with a recipe to use up those ingredients before you throw them away...
With this recipe try other fruit, peaches, plums, pears, blueberries...use what you have or use frozen...
I made a maple syrup glaze to put over the top. You can skip this and serve the cake plain, or just sprinkle the cake with powdered sugar...Enjoy
Apple Cinnamon coffee cake
1 yellow/white cake mix
4 eggs
1/4 cup sour cream
1/4 cup oil
1/4 cup applesauce
2 apples, peeled and chopped small
1/2 tsp. cinnamon
1/3 cup sugar
1/4 tsp. nutmeg
1/4 cup sliced almonds
2 T. maple syrup
Maple glaze
1 T. maple syrup
1 cup powdered sugar
1 T. water
Mix all ingredients well. Mixture needs to run off of the spoon..might depending on the humidity and weather have to add a little more water or powdered sugar to get the right consistency.
Preheat oven to 350. Spray a bundt pan with nonstick spray and flour pan well. In mixing bowl place, cake mix, eggs, sour cream, oil and applesauce mix well for 2 minutes. Batter will be thick. Place half the batter in pan. In small bowl mix apples, cinnamon, sugar,almonds & nutmeg together mixing well. Sprinkle apple mixture over batter in pan. Drizzle apple mixture lightly with maple syrup. Spread remaining batter in pan. Bake for 37-40 minutes or until toothpick inserted in cake comes out clean and top is golden. Let cool 5 minutes and run a knife all round pan to loosen cake. Invert cake on a serving plate. Let cool completely. If using glaze mix glaze mixture and drizzle over cake. Can alternately dust with powdered sugar or just serve plain. Enjoy
With this recipe try other fruit, peaches, plums, pears, blueberries...use what you have or use frozen...
I made a maple syrup glaze to put over the top. You can skip this and serve the cake plain, or just sprinkle the cake with powdered sugar...Enjoy
Apple Cinnamon coffee cake
1 yellow/white cake mix
4 eggs
1/4 cup sour cream
1/4 cup oil
1/4 cup applesauce
2 apples, peeled and chopped small
1/2 tsp. cinnamon
1/3 cup sugar
1/4 tsp. nutmeg
1/4 cup sliced almonds
2 T. maple syrup
Maple glaze
1 T. maple syrup
1 cup powdered sugar
1 T. water
Mix all ingredients well. Mixture needs to run off of the spoon..might depending on the humidity and weather have to add a little more water or powdered sugar to get the right consistency.
Preheat oven to 350. Spray a bundt pan with nonstick spray and flour pan well. In mixing bowl place, cake mix, eggs, sour cream, oil and applesauce mix well for 2 minutes. Batter will be thick. Place half the batter in pan. In small bowl mix apples, cinnamon, sugar,almonds & nutmeg together mixing well. Sprinkle apple mixture over batter in pan. Drizzle apple mixture lightly with maple syrup. Spread remaining batter in pan. Bake for 37-40 minutes or until toothpick inserted in cake comes out clean and top is golden. Let cool 5 minutes and run a knife all round pan to loosen cake. Invert cake on a serving plate. Let cool completely. If using glaze mix glaze mixture and drizzle over cake. Can alternately dust with powdered sugar or just serve plain. Enjoy
Saturday, May 14, 2011
Burgers 2 ways....
I love interesting burgers... burgers with lots of add ins and yummy things that make them more than your normal burger... I have added everything from blue cheese to portabello mushrooms to my burgers... the sky's the limit... try adding what your family likes....
Here are 2 of my favorite burgers... Enjoy...
Ranch Bacon burgers
1 1/2 lbs. ground beef... I use 85/15 fat content
1/2 cup cooked bacon bits
1 small onion, finely diced
2 T. liquid ( I used red wine, can use stock)
1 T. worhcester sauce
3 T. Dry ranch dressing
1 clove garlic, minced
Pinch of salt & pepper to taste
2T. dry bread crumbs
Sliced cheese ( I used American)
Buns & toppings of your choice
In large bowl mix, meat, bacon bits, onion, liquid of your choice, bread crumbs, garlic, dry ranch dressing, & seasonings. Mix well shaping meat into patties ( I usually get 5 patties). Cook on grill or in frying pan until done to your desired choice. When done place slice of cheese on top and melt for an additional few minutes. Serve with buns and toppings of your choice. Enjoy
Stuffed Burgers
2 lbs. ground beef ( I use 85/15)
1/2 cup cooked bacon bits
1/2 cup shredded cheese ( I used co-jack & blue cheese 1/4 cup each)
salt & pepper to taste
3 green onions, thinly sliced
1/4 cup prepared Ranch Dressing
Buns and toppings of your choice
Make 4 very thin patties of beef using about 1/2 of the meat, make a small well in the center of the burger about 1 inch across. In well of each burger, place a small amount of the green onion, bacon bits, and cheese, drizzle ranch across the mixture in the center not to much though, because it will ooze out of the burger). Continue until all are filled. Make 4 thin patties with the remaining meat, placing a patty on each burger and sealing the edges well with a fork. The center mixture should be completely covered with no holes, if a hole happens just pinch the mixture together carefully. Place on a oiled grill or in a frying pan, (or can bake these in the oven, I have done this method and it is the easiest). Cook turning occasionally until burger is done to desired likeness. Serve with buns and toppings of your choice.. Enjoy
Here are 2 of my favorite burgers... Enjoy...
Ranch Bacon burgers
1 1/2 lbs. ground beef... I use 85/15 fat content
1/2 cup cooked bacon bits
1 small onion, finely diced
2 T. liquid ( I used red wine, can use stock)
1 T. worhcester sauce
3 T. Dry ranch dressing
1 clove garlic, minced
Pinch of salt & pepper to taste
2T. dry bread crumbs
Sliced cheese ( I used American)
Buns & toppings of your choice
In large bowl mix, meat, bacon bits, onion, liquid of your choice, bread crumbs, garlic, dry ranch dressing, & seasonings. Mix well shaping meat into patties ( I usually get 5 patties). Cook on grill or in frying pan until done to your desired choice. When done place slice of cheese on top and melt for an additional few minutes. Serve with buns and toppings of your choice. Enjoy
Stuffed Burgers
2 lbs. ground beef ( I use 85/15)
1/2 cup cooked bacon bits
1/2 cup shredded cheese ( I used co-jack & blue cheese 1/4 cup each)
salt & pepper to taste
3 green onions, thinly sliced
1/4 cup prepared Ranch Dressing
Buns and toppings of your choice
Make 4 very thin patties of beef using about 1/2 of the meat, make a small well in the center of the burger about 1 inch across. In well of each burger, place a small amount of the green onion, bacon bits, and cheese, drizzle ranch across the mixture in the center not to much though, because it will ooze out of the burger). Continue until all are filled. Make 4 thin patties with the remaining meat, placing a patty on each burger and sealing the edges well with a fork. The center mixture should be completely covered with no holes, if a hole happens just pinch the mixture together carefully. Place on a oiled grill or in a frying pan, (or can bake these in the oven, I have done this method and it is the easiest). Cook turning occasionally until burger is done to desired likeness. Serve with buns and toppings of your choice.. Enjoy
Monday, May 9, 2011
Scalloped corn
I was reminded of corn visiting my friend Angie's blog today check out Angie's blog here... I am so wanting scalloped corn....I love, love, love this dish... It is easy and very tasty....
You can add any other herbs or spices that you like... this is just basic. Also just another tip...put the eggs in the cream style corn can (who wants to dirty more dishes to wash...not me I have enough thank you LOL :) then I use the can to measure the milk after the eggs that way you get everything out of the can...
This goes well with roast, pork chops, meatloaf or anything... **NOTE ....also if you have fresh or frozen corn, you can just fill the cream style corn can (the cream style corn is a must and you need it for the recipe you can't substitute it) with frozen or fresh corn instead of the drained other can of corn.... I have also make this with Ritz or Club crackers in place of the saltine crackers.. delicious as well Enjoy
Scalloped Corn
1 can corn, drained *see note
1 can cream style corn
1/4 cup melted butter
3 eggs, slightly beaten
1/2 can milk
1 sleeve of saltine crackers, crushed
pinch of seasoned salt & pepper
pinch of garlic & onion powder
Preheat oven to 350.
Mix everything well and place in a greased/sprayed casserole dish. Bake for 45-50 minutes or until golden brown. Enjoy
You can add any other herbs or spices that you like... this is just basic. Also just another tip...put the eggs in the cream style corn can (who wants to dirty more dishes to wash...not me I have enough thank you LOL :) then I use the can to measure the milk after the eggs that way you get everything out of the can...
This goes well with roast, pork chops, meatloaf or anything... **NOTE ....also if you have fresh or frozen corn, you can just fill the cream style corn can (the cream style corn is a must and you need it for the recipe you can't substitute it) with frozen or fresh corn instead of the drained other can of corn.... I have also make this with Ritz or Club crackers in place of the saltine crackers.. delicious as well Enjoy
Scalloped Corn
1 can corn, drained *see note
1 can cream style corn
1/4 cup melted butter
3 eggs, slightly beaten
1/2 can milk
1 sleeve of saltine crackers, crushed
pinch of seasoned salt & pepper
pinch of garlic & onion powder
Preheat oven to 350.
Mix everything well and place in a greased/sprayed casserole dish. Bake for 45-50 minutes or until golden brown. Enjoy
Thursday, May 5, 2011
Guacamole
Happy Cinco de Mayo... I love guacamole... my husband on the other hand absolutely cannot stand it... so I say yeah more for me ...LOL just kidding honey love ya.... this is simple and delicious...
Guacamole
2 avacados
1/2 lime
1/4 jalapeno, finely minced
1/4 tsp garlic, finely minced
2 green onion, thinly sliced
1/4 cup finely chopped tomatoes
seasonings of your choice ( I use cumin, sprinkle of chili powder, salt & pepper and onion powder)
Tortilla chips
Mash ripe avacados with fork till chunky, sprinkle with lime juice mix well. Add remaining ingredients mix well. Cover with plastic wrap pressing wrap to the top of the guacamole and let sit in fridge for around 15 minutes. Serve with tortilla chips... and maybe a margarita or two... LOL just kidding.. enjoy
Guacamole
2 avacados
1/2 lime
1/4 jalapeno, finely minced
1/4 tsp garlic, finely minced
2 green onion, thinly sliced
1/4 cup finely chopped tomatoes
seasonings of your choice ( I use cumin, sprinkle of chili powder, salt & pepper and onion powder)
Tortilla chips
Mash ripe avacados with fork till chunky, sprinkle with lime juice mix well. Add remaining ingredients mix well. Cover with plastic wrap pressing wrap to the top of the guacamole and let sit in fridge for around 15 minutes. Serve with tortilla chips... and maybe a margarita or two... LOL just kidding.. enjoy
Tuesday, May 3, 2011
Award # 1 & 2
I am so honored and shocked that I won a blogging award from Marsha at The Better Baker... Thank you so much Marsha I so appreciate it and love your blog... click here to view her blog...
Then I was equally honored and shocked that I won an award from Angie at A lil country sugar... Thank you so much Angie I so appreciate it and I love your blogs... click here to view her blog...
With winning the award there comes some rules.... So here they are: (I am combining these rules for both wins :)
Then I was equally honored and shocked that I won an award from Angie at A lil country sugar... Thank you so much Angie I so appreciate it and I love your blogs... click here to view her blog...
With winning the award there comes some rules.... So here they are: (I am combining these rules for both wins :)
Here are the RULES that come with accepting this award:
#1 You Thank the person who awarded it to You and list a link back to them.
#2 Tell (7) things about yourself. *Mine are listed below*
#3 Pay it forward by awarding it to (15) recently found new blogger.
#1 You Thank the person who awarded it to You and list a link back to them.
#2 Tell (7) things about yourself. *Mine are listed below*
#3 Pay it forward by awarding it to (15) recently found new blogger.
#4 Contact the Blogger you have awarded & make them aware.
7 Things about me:
1. I am the mom to 3 boys ages, 18, 14 months and a 6 year old step-son.... I do have my hands full :) LOL
2. I love jewelry !!!!! I love diamonds, sapphires, rubies, emeralds, citrine, I really,really could go on and on and on about this... those who know me definately know this about me...
3. I love the water... love to be lounging around on a boat. (don't have one anymore.. better put that on my bucket list ;) lol
4. I have one sister Danielle :)
5. I have a new nephew born on my oldest son's birthday a few months ago...baby Gray... (Aunt Joelle loves you)
6. I went to school to be a Pharmacy Technician but don't do that for a living.
7. I love music!!! all kinds...and am wanting to take piano and guitar lessons...
The blogs I love:
1. A lil country sugar
2. The Better Baker
3. The Back yard porch spice arena
4.Little Bitty Bakes
5. Welcome to Sandra's Easy Cooking
6.The Hungry Housewife
7. Frugal Antics of a Harried Housewife
8.Marizipan
9. Bake at 350
4.Little Bitty Bakes
5. Welcome to Sandra's Easy Cooking
6.The Hungry Housewife
7. Frugal Antics of a Harried Housewife
8.Marizipan
9. Bake at 350
10.Lick the bowl good
11. Vanilla Sugar
12. Goddess of Baking
13. Jamie Cooks it up
14. Mandie's Recipe Box
15. Culinary Adventures of a new wife.
11. Vanilla Sugar
12. Goddess of Baking
13. Jamie Cooks it up
14. Mandie's Recipe Box
15. Culinary Adventures of a new wife.
Sunday, May 1, 2011
Potato Pancakes
I so love Potato pancakes.... I have a funny story about these... the first time I mentioned them to my husband he had never heard of them. He was like potatoes and syrup.. that doesn't sound very good.. I was like no no no... not with syrup..ketchup or sour cream... yes but syrup no. He still was thinking pancakes and ketchup or sour cream... I said why don't I just make them for you and then you will see. So I did and he loved them and the rest is history....
I serve these with ketchup, but you can serve them with sour cream, or with applesauce or whatever you like.. maybe ranch??? Enjoy
Potato pancakes
2 cups leftover mashed potatoes
1 egg, slightly beaten
1/4 cup finely minced onion, ( can be white, red or green use what you have)
1/4 tsp each garlic & onion powder
3 T. flour (need a couple of additional tablespoons as well)
seasoned salt & pepper to taste
oil & butter for frying
In bowl mix cold mashed potatoes, egg, onion, garlic & onion powder, 3 T. of flour and seasonings, Mix well. On plate sprinkle the additional 2 T. flour. In large frying pan melt a couple of tablespoons of butter and a couple tablespoonfuls of oil. Heat till hot. Make patties one at a time using about 1/4 cup of potato mixture. Dredge patties in flour and place into hot oil mixture. Fry for about 3 minutes per side until each side is crispy and golden brown. Turn patties over and fry until that side is crispy and golden. When patties come out of the pan sprinkle with a little more seasoned salt & pepper. Add additional butter & oil to pan and repeat process until all are done. I usually turn the oven onto about 300 degrees and place the done ones on a baking pan to keep warm while I am frying the next batch. Serve with either ketchup, or sour cream or toppings of your choice. Enjoy
I serve these with ketchup, but you can serve them with sour cream, or with applesauce or whatever you like.. maybe ranch??? Enjoy
Potato pancakes
2 cups leftover mashed potatoes
1 egg, slightly beaten
1/4 cup finely minced onion, ( can be white, red or green use what you have)
1/4 tsp each garlic & onion powder
3 T. flour (need a couple of additional tablespoons as well)
seasoned salt & pepper to taste
oil & butter for frying
In bowl mix cold mashed potatoes, egg, onion, garlic & onion powder, 3 T. of flour and seasonings, Mix well. On plate sprinkle the additional 2 T. flour. In large frying pan melt a couple of tablespoons of butter and a couple tablespoonfuls of oil. Heat till hot. Make patties one at a time using about 1/4 cup of potato mixture. Dredge patties in flour and place into hot oil mixture. Fry for about 3 minutes per side until each side is crispy and golden brown. Turn patties over and fry until that side is crispy and golden. When patties come out of the pan sprinkle with a little more seasoned salt & pepper. Add additional butter & oil to pan and repeat process until all are done. I usually turn the oven onto about 300 degrees and place the done ones on a baking pan to keep warm while I am frying the next batch. Serve with either ketchup, or sour cream or toppings of your choice. Enjoy
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