Brunswick Stew Recipe – Liquid Barbecue

May 3, 2012 by  
Filed under Soup and Stews

Easy Southern Cooking/ Brunswick Stew -Soups and Stews

Brunswick Stew -Soups and Stews

On the coast of the Carolinas and Georgia, the favorite soup would be Oyster Stew or She-Crab Soup. Further inland the hands down winner is Brunswick Stew.

The original recipes for Brunswick Stew would have included squirrel, rabbit, and maybe possum (and would feed 250), but I don’t hunt, so….

Here is my recipe:  Brunswick Stew- Liquid BBQ!

Brunswick stew made with chicken.

Brunswick stew made with chicken. (Photo credit: Wikipedia)

1 whole chicken, cut up, or mixture of meats as desired
chicken broth, meat broth or boullion
1 onion, quartered
2 ribs celery, diced
1 teaspoon salt
¼ teaspoon pepper
1 pound white shoepeg corn, frozen
10 oz frozen small lima beans
16 oz can tomatoes
2 small potatoes, cubed
1/3 cup catsup
3 Tablespoons vinegar
1 Tablespoon brown sugar
2 teaspoons Worcestershire sauce
½ teaspoon Tabasco
¼ teaspoon marjoram
2 Tablespoon butter (optional)

  1. Place chicken in crockpot and add enough broth or boullion to cover .
  2.  Add onion, celery, salt and pepper.  Slow cook 6 hours or  until meat comes off bones easily.
  3. Remove meat to cool and add corn, butterbeans, tomatoes, potatoes, catsup, and vinegar.
  4. Turn up to high and  cook until tender. (1-1 1/2 hour in crockpot)
  5.   Remove meat from bones and add to vegetables along with Worcestershire, Tabasco, marjoram and butter.  Cook  another 15-20 minutes to meld flavors (or eat right away if you’re in a hurry).
  6. You can add more or less broth as desired to get the desired soupiness.
  7. Add cornbread and you have a meal!  Serves 6-8.

For a quick and easy version of Brunswick stew, check out this recipe: Chicken Brunswick Stew

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The All-time Best Oyster Stew- and its Easy!

May 3, 2012 by  
Filed under Soup and Stews

Oyster stew, gumbo. Casamento's restaurant, Ne...

Oyster stew, gumbo. Casamento's restaurant, New Orleans. (Photo credit: Wikipedia)

1 1/2 pints oysters and oyster liquor
5 Tablespoons butter
2 cups heavy cream
1 cup milk
salt and pepper to taste
cayenne pepper to taste
chopped parsley or paprika

Combine oysters and butter in a skillet and cook until the edges curl.  Add hot milk and cream and reheat to boiling point but do not boil.  Season with salt, pepper, and cayenne.  Serve garnished with parsley or paprika.  Serves 4-6.

You can use all milk, half and half or all cream, its up to you.  The richer the better, if you don’t tell your doctor!

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How to Make Perfect Mashed Potatoes- Every Time

May 3, 2012 by  
Filed under Vegetables

Mashed potatoes have long been a staple on the American dinner table. In recent years, chefs have been flavoring this basic recipe to create culinary masterpieces that are easily reproduced in the home. Here are some tips and a basic recipe to get you started on the road to perfect mashed potatoes.

Mashed potatoes with scallions and butter

Mashed potatoes with scallions and butter. (Photo credit: Wikipedia)

Choosing The Right Potato

Actually there is no right potato for mashed potatoes, any potato will do. However, the potato you choose will affect the taste; if you are trying to make the potatoes mom made, you might want to use the same kind of potatoes that she used.

Starchy potatoes, such as russet and Yukon gold will yield light fluffy mashed potatoes.

Waxy potatoes such as reds and round whites yield a denser, but more flavorful mashed potato.

How To Mash The Potatoes

When it comes to mashing the potatoes, every cook does it differently. For a coarse mashed potato, use a potato masher by hand to mash until the potatoes are the desired texture. The more you mash, the finer the texture and less lumps.

If you like a very smooth texture with no lumps, use a potato ricer. A potato ricer looks similar to a giant garlic press. The potato is pushed through small holes, yielding a fine smooth texture.

If you like light fluffy potatoes, you can use an electric mixer to mash and combine the potatoes. When using an electric mixer, you must be careful not to over mix them. If you mix too long the texture breaks down and the potatoes will have the consistency of glue.

Basic Mashed Potatoes

6 medium sized potatoes
1/2 cup milk, approximately
4 Tablespoons butter
Salt and white pepper to taste

Peel the potatoes if you wish, then cut into large chunks. Boil the potatoes until soft and easily pierced with a fork, about 20 minutes. Drain the potatoes, then return to the pan and dry by shaking the pan over heat.

Mash the potatoes or put through a ricer. Add most of the milk, the butter, and salt and white pepper to taste. Stir to combine, adding the rest of the milk as needed until the potatoes are the desired consistency. Do not over mix.

Popular Variations

Some cooks use cream instead of milk for a creamier flavor.

Use olive oil instead of butter.

Substitute sour cream for the milk. Garnish with chives or bacon.

Add a few cloves of garlic to the cooking potatoes, and mash with the potatoes, or add roasted garlic to the cooked potatoes.

For low fat mashed potatoes, use low fat sour cream instead of the butter and milk.

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How to Make a Quick Meal of Pork Chops With Curried Orange Sauce and a Broccoli Salad

May 3, 2012 by  
Filed under Meats, Vegetables

By Linda Carol Wilson

With our busy lifestyles, preparing a quick meal that is healthy and tasty does not have to be impossible. Next time you need a quick, easy, and tasty meal try these recipes for Pork Chops with an easy Curried Orange Sauce and a yummy Broccoli Salad. The coolness of the broccoli salad goes great with the curry in the pork chops sauce. The salad can be made ahead and refrigerated for serving later to save you time in the evening.

Broccoli salad

Broccoli salad with broccoli florets, onion, raisins, cooked bacon, and mayonnaise dressing. (Photo credit: Wikipedia)

Sunny Broccoli Salad

1 cup low-fat mayonnaise
1 small onion, chopped
1/2 cup golden raisins
1/4 to 1/3 cup sugar, depending on your taste
2 tbsp white vinegar
7 cups chopped fresh broccoli
1/2 cup sunflower seeds
8 slices bacon, cooked, drained, crumbled

In a large bowl, mix the mayonnaise, onion, raisins, sugar, and vinegar together. Add the broccoli and mix well to coat. Refrigerate until serving time. Before serving add the sunflower seeds and bacon; toss.

Yield: 12 to 16 servings

Pork Chops with Curried Orange Sauce

4 (1 lb total) boneless center-cut loin pork chops
3/4 tsp curry powder, divided
1/4 tsp paprika
1/4 tsp salt
1/3 cup orange marmalade
1 1/2 tsp prepared horseradish
1 1/2 tsp balsamic vinegar
1/8 tsp crushed red pepper
nonstick cooking oil spray

In a small bowl, combine the paprika, salt, and 1/4 teaspoon of the curry powder. Sprinkle the mixture over the pork chops.

In another small bowl, combine the remaining curry powder, orange marmalade, horseradish, vinegar, and red pepper.

Heat a skillet that is coated with nonstick cooking spray over medium-high heat. Add the pork to the skillet and cook three to five minutes on each side or until the pork loses its pink color. Remove from pan and set aside to keep warm.

Add the marmalade mixture to the pan and cook for a few seconds while scraping pan to loosen the browned bits. Spoon sauce over the pork chops.

Note: You can turn this into a diabetic friendly meal by substituting Splenda or Equal for the sugar in the broccoli salad and using a low-sugar or sugar-free marmalade in the pork chops sauce.

Enjoy!

For more quick and easy recipes visit http://grandmasquickfixrecipes.blogspot.com
For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

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A Quick and Easy Chicken Recipe As the Center of a Meal in Minutes

May 3, 2012 by  
Filed under Meats, Quick and Easy

These chicken recipes will make you feel like a gourmet cook in front of your family and friends! No one would guess you prepared this dish in minutes. But that is okay; we won’t tell! This dish cooks on top of the stove in a matter of minutes. Add some minute brown rice and steamed broccoli for a quick, easy, and complete meal that is quick and easy. If you want to serve dessert, that can be quick and easy, too. Serve vanilla ice cream topped with fresh berries.

Chicken with mushroom wine sauce

Chicken with mushroom wine sauce(Photo credit: Wikipedia)

Quick and Easy Chicken with Wine Sauce

4 (1 lb) skinless, boneless chicken breasts
1/3 cup all-purpose flour
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup butter
8 oz fresh mushrooms, sliced
1/3 cup white wine (or chicken broth)
1/4 cup chopped fresh parsley
3/4 cup whipping cream

Pound each chicken breast to about 1/4-inch thickness. On waxed paper or in a pie plate, mix together the flour, salt, and pepper. Coat the chicken with the flour mixture and shake off excess flour. Melt the butter in a large skillet over medium heat. Add the chicken and cook over medium-high heat about 3 to 4 minutes per side or until browned and cooked through. Remove from the skillet and cover with foil to keep warm. Add the mushrooms and wine to the skillet. Cook, stirring constantly for a couple of minutes. Add the parsley and whipping cream to the skillet. Cook, stirring constantly, a couple of minutes or until the sauce thickens. Serve the sauce over the chicken.

Enjoy!

For more of Linda’s quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com

For more of her recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com

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Easy BBQ Chicken Marinade

May 3, 2012 by  
Filed under Meats

Can't claim credit for this cooking, my friend...

Can't claim credit for this cooking, my friend Paul was responsible. (Photo credit: Wikipedia)

I am always looking for good barbecue chicken recipes. I like to experiment and make my own marinades. A good marinade has 5 basic ingredients:

  • Salt
  • Sugar
  • Acid
  • Aromatics
  • Oil

Take one ingredient from each of the above categories and mix to make your own custom marinade. Most marinades work best with two parts oil to one part acid, but be careful not to add too much oil or you may get some nasty flare-ups on the grill.

This is one of my favorites chicken marinades. It is easy, but packs a lot of flavor.

Barbecue Chicken Marinade

  • 1 C. Soy Sauce
  • 1/4 C. Worcestershire Sauce
  • 1/4 C Apple Cider Vinegar
  • 1/2 C Olive Oil
  • 1 tsp Brown Sugar
  • 1 Tsp Kosher Salt
  • 1 Clove Garlic – Minced
  • 1 Tsp Fresh Oregano – Chopped

Mix all of the ingredients in a plastic zip top bag until well blended. Add the chicken and refrigerate over night. I prefer to use bone in skin on chicken pieces because they tend to hold the moisture in better when grilling. You can use this marinade for as little as two hours, but for full flavor at least twelve hours is recommended.

Remove the chicken from the marinade and let sit at room temperature for 10-15 minutes. Prepare your charcoal grill to cook over indirect heat and close the vents, both top and bottom, half way. Put the chicken over indirect heat and cook until the internal temperature reaches 165 degrees Fahrenheit.

Many people end up with dry chicken with skin that pulls off when you try to bite through it. This is caused by cooking over too high of heat. Cooking over direct high heat doesn’t give the skin time to render the fat out and become crispy. It also makes the meat dry out much more quickly.

For more BBQ Chicken Marinade recipes or for grilling recipes visit the Backyard Grilling Blog

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Make Creamy Chicken Pot Pie – Recipe and Cooking Tips

May 3, 2012 by  
Filed under Meats

By Katherine Oosthuis

Chicken Pies are feel-good food. This Chicken Pot Pie Recipe is just the thing for rich and flavorful dinner idea. the perfect home-cooked meal for your family. The wine adds an amazing flavor to the pie filling. Using ready-made puff pastry will help you save time.

You can make the whole thing ahead of time and bake it just before serving. A really great idea and time saver, is to make a double portion of the pie filling and then freeze it for when you need a meal in a hurry. You can try tasty variations once you’ve mastered the basics. Not exactly low-fat diet friendly but perfect served with buttery mash and baby peas.

Some Chicken Pie Baking Tips

* You can make the chicken pie ahead of time and bake it just before serving.
* Make a double portion of the pie filling and then freeze it for when you need a meal in a hurry.
* Always have a ready-made roll of puff pastry in the freezer for when you feel like pie.
* be sure to make a few small slits in the top of the pastry so that the steam can escape during the baking time.
* Use left-over chicken or ready-cooked chicken if you want to save time.
* Use vegetables in season as these will be cheaper and readily available.
* Adjust the seasoning in the filling to suit your own taste.
* Wine adds amazing depth to the flavor of the filling so if possible don’t leave it out.

Chicken Pot Pie Recipe Ingredients

* olive oil and butter, for frying
* salt and milled pepper
* 500g deboned chicken thighs, diced
* 2 leeks, sliced
* 2 celery sticks, sliced
* 1 packet (250g) white or brown mushrooms, sliced
* 2 cloves garlic, chopped
* 2 Tbsp (30ml) thyme leaves
* 1/2 cup (125ml) white wine
* 1 cup (250ml) chicken stock
* 1 tub (250ml) cream
* 1 small packet (80g) baby spinach, blanched and chopped or frozen vegetable mix
* 1 cup (250ml) fresh or frozen peas
* 1 roll puff pastry, defrosted, divided into 4
* 1 extra-large egg yolk, beaten

Cooking Instructions For Chicken and Mushroom Pot Pies

1. Preheat oven to 220 C.
2. Heat the oil and butter in pan and lightly saute the seasoned chicken until browned. Remove the cooked chicken from the pan and set aside.
3. Fry the leeks, celery and mushrooms until soft but be careful not to brown too much. Add the chopped garlic and fry for another minute.
4. Toss in the thyme leaves, wine, chicken stock, cream and browned chicken. Let this simmer for 25 minutes – the liquid should reduced by about half. Stir through wilted spinach and peas.
5. Spoon filling into 4 ramekins /small pie dishes and cover each with pastry. Crimp edges with a fork and make a few slits in the pastry to allow steam to escape from the chicken pies while they are baking.
6. Brush the tops of the pies with egg yolk and bake for 20 minutes or until the pastry has gone that delicious golden color.

This Chicken Pot Pie serves 4 people.

Everyone needs a little Cooking Inspiration. Try a few more of our Chicken Pot Pie Recipes and sign up for our Chicken Recipes Newsletter.

Article Source: http://EzineArticles.com/?expert=Katherine_Oosthuis

 

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Chicken – Easy Recipe Ideas for Fast and Easy Dinners

May 3, 2012 by  
Filed under Meats

Chicken: Easy Recipe Ideas to The Rescue.

Easy Chicken Recipe Ideas:

Chicken can be an easy and quick meal when properly done. A chicken breast, thigh, or leg can be quickly pan cooked and then served with a variety of sauces. Boneless chicken cooks very quickly, but bone in pieces can still be a reasonably quick meal. You can also use chicken tenders, precooked chicken, rotisserie chicken or leftover roast chicken. Try these ideas to get you started.

Honey Chicken

Honey Chicken (Photo credit: barron)

Start with a sauteed chicken breast or thigh:

Basic Sauteed Chicken

1 or more chicken breast, halved, boneless and skinless
Salt and freshly ground pepper
2 Tablespoons unsalted butter

  1. Rinse chicken and pat dry.
  2. Optional: Pound the chicken breasts to an even thickness.
  3. Season the chicken with salt and pepper.
  4. In a large skillet, melt the butter over medium high heat.  Add the chicken breasts and cook, turning once, until they are browned, approximately 3 minutes per side.
  5. Transfer the chicken to a plate or platter.  Make one of the sauces below.
  6. Serve immediately with sauce.  Serves 2 per whole chicken breast.

Sauces to Jazz up your Chicken:

Orange Sauce:

1 1/2 teaspoon cornstarch
1/2 teaspoon finely shredded orange peel
1/8 teaspoon salt
1/2 cup orange juice
1 tablespoon orange liqueur, (optional)
1 teaspoon honey
2 medium oranges, peeled and sectioned

Directions (see note below):

  1. Pour off the fat from the pan after cooking the chicken.
  2. Combine the cornstarch, orange peel and salt and add to the 1/2 cup of orange juice. Stir the orange juice mixture into the pan and stir to loosen the browned bits (called fond) on the bottom of the pan.
  3. Stir in the orange liqueur and honey.
  4. Cook and stir until thickened and bubbly.
  5. Add the orange sections and heat through. Serve over chicken. This makes enough for 4 chicken breasts. If serving more, increase recipe.

NOTE: I like to use the fond (browned bits) in the bottom of the pan to add flavor to the sauce, however, if you want your sauce to be perfectly clear and orange, without any brown, then start the sauce in a new, clean saucepan.

Hot Pepper Jelly Sauce:

  • For 2 chicken breast halves:
    ½ teaspoon Dijon mustard
    1 tablespoon fresh lemon juice
  • 2 Tablespoons hot-pepper jelly
  1. Combine the pepper jelly and the mustard, set aside .
  2. Pour off most of the fat after cooking the chicken.  Add 1 tablespoon of water and stir to loosen the browned bits on the bottom. Return the chicken to the pan.
  3. Add the jelly mixture and the lemon juice and shake to coat the chicken with the sauce.
  4. Cook until the sauce is reduced to a glaze, about 20-40 seconds.
  5. Transfer the chicken to a plate or platter. Serve immediately.

Marsala Sauce

  • 1 pound fresh mushrooms, thinly sliced
  • 1 Tablespoon Butter or olive oil
  • 1/2 cup dry Marsala Wine
  • 1 cup heavy cream
  • Salt and freshly ground pepper

While chicken cooks, heat butter or oil over high heat. Add the mushrooms and the wine. Boil until liquid is reduced by half. Add the cream to the pan and boil until a sauce like consistency. Season with salt and pepper to taste. Spoon Marsala Sauce over cooked chicken and serve.

Chicken and Pasta with Peanut Sauce

  • 1 package (8 ounce size) angel hair pasta, cooked
  • 4 chicken breast halves, cooked and diced.
    1/2 cup creamy peanut butter
    2 tablespoons soy sauce
    1 teaspoon grated fresh ginger
    1/2 cup chicken broth
    1/2 cup fresh bean sprouts
    1 red bell pepper, thinly sliced
    4 green onions, chopped
    Directions:

Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.

Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. sauteed vegetables. Heat through and toss with chicken and pasta. Serve immediately.

 

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How to Roast a Turkey

May 3, 2012 by  
Filed under Meats

Roasting a Turkey

A Thanksgiving turkey that had been soaked for...

A Thanksgiving turkey that had been soaked for 10 hours in a brine of water, salt, brown sugar, cut and squeezed lemons and oranges, and chopped onion. Roasted in the oven in a roasting pan, for nearly 4 hours. (Photo credit: Wikipedia)

There are many methods used by Southern Cooks to cook a moist and tasty Roasted Turkey.   Most methods rely on basting.  The turkey can be basted every 30 minutes with a basting bulb, or covered with cheesecloth soaked in butter.  Other methods include brining the turkey (soaking in a salt water solution for 8-10 hours), or injecting a basting solution into the meat.  Whatever method you prefer, proper roasting is key to tender moist meat.

    1. Completely thaw the turkey.  Start early and thaw the turkey in the refrigerator or in a place where the air temperature is no higher than 40 degrees.  A 20-pound turkey takes about two or three days to thaw completely.  Be sure the turkey is thawed completely, until no ice appears in the inner cavity and the meat is soft. Be careful: If the inner cavity is still frozen or even partially frozen when you put the turkey in the oven, the outside of the bird will be done before the inside, and the inside temperature will not be hot enough to destroy disease-causing bacteria, or if it is the outside meat will be dried out before the center is done.
    2. Remove the neck and giblets  from the cavities.  If this is your first time cooking the turkey, be sure that both cavities are emptied.   Reserve the neck and giblets for use in preparing the giblet gravy, if desired.
    3. Prepare the stuffing.   If you are preparing the stuffing early, mix only the dry ingredients.  It is recommended that you cook the stuffing separately, but if you do stuff the turkey, do not stuff it until you are ready to roast it.  Stuff the cavity loosely.  Do not pack it.  If you choose to cook the stuffing separately, you can place a quartered onion and some celery leave and other desired herbs in the cavity for flavor.
    4. Prepare a basting sauce.  I prefer to baste with melted butter to which I add fresh or dried herbs.  You can also baste with a mixture of wine and butter. Baste the turkey with your sauce and place a loose tent of aluminum foil over the turkey to prevent the skin from burning before the turkey is cooked.  This tent will be removed during the last 45 minutes or so of cooking.  If you are using cheesecloth, soak the cheesecloth with the basting sauce and place over the breast and drape onto the thighs.  When using cheesecloth, you do not need the foil tent.  Baste the turkey every 30 minutes during roasting.
    5. Roast your turkey at 325 degrees for the recommended time for the weight of your turkey.  These times are approximate and should be confirmed with a meat thermometer. Be sure to check the thermometer about 3/4th of the way through the time indicated so as not to overcook.  Dry meat will result if the turkey is overcooked. The following table gives approximate times for roasting turkey at 325 degrees F.
Estimated Cooking Times
Wt. of Turkey Unstuffed Stuffed
10-18 lbs 3- 3 1/2 hrs. 4 – 4 1/2 hrs
18-22 lbs 3 1/2 – 4 hrs 4 1/2 – 5 hrs.
22-24 lbs 4- 4 1/2 hrs 5 – 51/2 hrs
24-29 lbs 4 1/2- 5 hrs 5 1/2 – 6 1/2 hrs

The turkey must be roasted all at once.  You cannot partially cook it ahead for later finishing.  Partially precooking has been shown to increase the chances of food borne illnesses.

      1. For safety and doneness the internal temperature must reach 180 degrees F in the thigh and 170 in the center of the breast.  If the turkey is stuffed, the stuffing should reach 165 degrees F in the cavity.  This temperature is essential to prevent food borne disease, and should be measured with a meat thermometer.  The pop-up thermometer that comes in many turkeys serves as a good approximate of doneness, but should not be relied on as the ultimate authority.  When placing the meat thermometer in the thigh or breast, it is important not to touch the bone.  The bone conducts heat and will be hotter than the meat. Do not allow the cooked meat to come into contact with anything that has touched the raw turkey.
      2. During the last 30 – 45 minutes of cooking, remove the foil tent to encourage browning. If you desire to use a glaze, spread it over the turkey now with a pastry brush.
      3. After dinner, separate the stuffing from the turkey and refrigerate leftovers immediately.  Within a few hours bacterial will begin to grow causing disease if the meat is not quickly cooled.  Large chunks of meat will cool slowly, and therefore should be refrigerated immediately to begin the cooling process.  Meat, stuffing, and gravy can also be cooled, then frozen for future use.
      4. Luke warm leftovers allow bacterial growth.  Food eaten cold will not have the opportunity for further growth, however when heating leftover, they should be heated to at least 165 to kill bacteria.
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Easy Chicken Gumbo

May 3, 2012 by  
Filed under Soup and Stews

This is a quick, pared down version of chicken gumbo. Traditional gumbo has several different meat and vegetable combinations, adding a richness of flavor. While this recipe is very simple, you can improve it greatly by using a rich homemade stock. You can also add whatever leftover vegetables you happen to have in the fridge and add sausage or leftover meats. The okra will thicken the soup without the addition of flour or roux.

Styrofoam bowl of chicken & andouille gumbo, a...

Chicken & andouille gumbo, at Carnival party in New Orleans (Photo credit: Wikipedia)

Chicken Gumbo

1 chicken
1 quart okra
6 ripe tomatoes
1 large onion
3 Tablespoons bacon drippings (or butter)
1 quart chicken stock and water as needed
Salt and Pepper to taste
cooked rice

  1. Boil the chicken in stock until very tender adding water as needed.
  2. Pull the meat from the bones and return to the stock in which it was cooked.  There should be about 3 cups of stock.
  3. Peel and chop the tomatoes.  Slice the okra and chop the onion into small pieces.
  4. Add the vegetables and bacon drippings to the chicken and season to taste.  Cook slowly until vegetables are done and mixture is thick, stirring often.
  5. Serve over cooked rice.
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