Pumpkin Pie Ice Cream, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Wednesday October 13, 2010.

Tuesday we had a family potluck dinner to celebrate two October birthdays. The lovely Jess, my beautiful daughter and Miss Olivia, granddaughter of the cutest order!

Cooks wisdom:  Note, this is dairy free for those that prefer.

We had a wonderful dinner of roast turkey with stuffing, a variety of vegetables and of course cake and ice cream for dessert. Now I had it in my head, turkey dinner needs pumpkin. But I did not want to make pie, I love pie, as I have confessed, but we needed birthday cake with this dinner. So I made this....

Pumpkin Pie Ice Cream
adapted from:
http://bittersweetblog.wordpress.com/2008/11/10/thoroughly-chilled/

1 15 oz Pumpkin
1 14 oz Coconut Milk
1 c brown sugar
1/4 c real maple syrup
2 T Bourbon - left this out, will use next time
2 t cinnamon
1 t ginger
1/8 t ground cloves
1/4 t salt
1 t vanilla


Combine all ingredients, stirring until sugar is dissolved.

Pour into ice cream maker and process according to manufacturers instructions.

When churned, pack into a freezer container and freeze until serving time.

Remove from freezer about 10 minutes before serving, to facilitate easy scooping!

Makes approximately 1 qt.

The ingredients for this are so easy to keep in the pantry, this will be made often, as I love pumpkin pie. 

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

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full plate thursday @ miz helen's
foodie friday @ rattlebridge farm

3

Prunes Poached in Red Wine, or "I like prunes, how about you?", Recipe rewind because some things are too good to miss!

There are many shared traits between my husband Terry and I, but none more delicious than the love of prunes. So with that, I  no we offer you.......

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Saturday May 29, 2010. 

Prunes Poached in Red Wine

Sometimes I think we need to concentrate on the funny foods. Like prunes. Prunes are the laughing stock of food, and such a pity. I read a recipe years ago that tried to address that issue and then went on to give the the recipe a more glamorous name. Dried Plum whatever, instead of Prune whatever. I remember the content was aimed at younger cooks and the goal was to get the cook, cooking with prunes, I mean dried plums.

The nutritionist wrote about the great food value in dried plums; the minerals, the fiber, the great taste, and the convenience.
But.....can't we just say prunes?
And mean prunes?
And know that they are delicious, available in your pantry at all times (unless you forgot them at the store, which would be such a pity) and make for great foods, both sweet and savory?

We can?! OK, great.

Today I am making Prunes Poached in Red Wine, for Sunday Cafe. The recipe states to simmer and serve, but I wanted to make this a day ahead and let the cinnamon sticks add more flavor. I only made one change I used 3 cinnamon sticks, instead of only 2. I used Merlot as the dry red wine, it is what I had open.

Prunes in Red Wine
adapted from Kitchenography

1 pound pitted prunes (about 40)
1 1/4 c sugar
3 cinnamon sticks
2 1/2 c dry red wine

2  8oz containers Mascarpone cheese

Combine in a large covered pan. Bring to a boil, reduce heat to simmer, cover and simmer 45 minutes. Transfer to a dish, cover and chill until serving time.

To serve place a large spoonful of the cheese on a rimmed plate or shallow dish, add prunes and drizzle syrup over.

Serves 8

More than delicious, rich, silky and deeply flavorful. You won't be sorry and you might need to double the recipe next time!

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

3

Re-purpose an Entertainment Center into a Dish Storage Cupboard

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another frugal and worthy project from our home to yours. Today I have another project that is a little different for us to offer, but I think you will like it...

When we set up the family dining room, we wanted a small entertainment center to hold the television. My preference is anything with doors, to close off the television when it is not being watched. We were very lucky and found one (for free, a very good price!) on Craigslist. The only problem? The previous owners did not like the doors and they were long gone......

But free is a very good price and we knew it would work until one we liked (with doors) would be available. Fast forward a few months and we found one, a tall unit that fit the space very well and it has doors. Now what to do with the one we have? The obvious would be to offer it for free on Craigslist and we were going to do that, until we looked on the site and everyone was offering a free entertainment center. With so many folks going to flat screen televisions, there is a glut of free entertainment centers available. What to do....

The wood was lovely and even though it was veneer over particle board it was still in very good shape. This unit also had a nice leaded glass door to the component storage and I have a serious fondness for leaded anything, so the thought of just cutting it up was unthinkable.......

"Hey Honey, I know why don't we make a dish storage cupboard out of the side with the leaded glass door?"   Now I have always been very honest about the whole we thing in this house. Often, Or usually , actually, pretty much always when I say we, it really means my dear husband........  But look what we made!

We are still putting things away, (note the yellow level to the left) but it holds a lot. Which is a good thing because with dishware for 12, we have a lot!

Each piece of furniture will be different, but basically you need to do the following:

Remove the door

Remove the trim pieces

Cut away the part you don't want

Re-attach the wheels

Sand and fill crevices

Re-attach trim, cut to fit

Stain to match

Let your wife fill it with dishes!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

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PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

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1

How to Re-purpose a Sweater into a Slouch hat in 5 minutes.....

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another frugal and worthy project from our home to yours. Today I have another project that is a little different for us to offer, but I think you will like it...

There were several reasons I came up with this hat, if you will. Possibly it would be better named if it was call a snood, but according to the dictionary, this isn't quite a snood either.

This is not glamorous headgear. This is part hood, part ear-muffs and part turban-esque. Yep, like I said, this is not glamorous. This is warm, this is comfortable and this is frugal.

If you have long hair like I do, synthetic fabrics do not work well, due to static electricity. For some reason my hair is a magnet for static electricity. Also I wear my hair up, otherwise I have to move it out of the way while shopping and running errands, so I needed a warm hat that allowed room for a rolled up bun of hair.

But the biggest problem I have had in finding a warm cap, is that they are never large enough. I don't mean that they don't fit, but for my preference, they did not fit comfortable enough for me. I like a very loose hat.

After finding and felting* a man's (small) wool sweater vest, the rest of the job takes about 5 minutes.

Lay the vest on a flat surface, smooth is so there will not be any surprises found after you make your cut.

About 1 inch below the arm, cut in an arc, from side to side.

When you take a close look, you may need to trim, so there is a (very) close match to the edges.

Match up the side seams and whip stitch where they end.

Lay the piece flat once again (side seams to the sides) and smooth out the top. Add 2 buttons to close off the end a bit, and cut some slits for a fringe effect, if desired.

Fold the waistband up and off to the side, add a third button. And that is it!

* I felt by washing in very hot water and then drying in a hot dryer. If it appears that the fibers were reluctant to "felt" I will boil the item and re-dry.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

2

Roasted Savoy Cabbage

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Cabbage is good for you. Yes it is, but the days of being told something is good for you, by a loving parent are long gone for me. And since I am not your parent, those words won't have much value to you, but I hope the cabbage recipe will! Because cabbage is good for you and this dish tasted good as wall.

Roasted Savoy Cabbage

Right now I am having a bit of a problem with my stomach, and fortunately, cabbage is really good for me right now. This is also very simple, it does call for a bit of the Vegetable Bouillon for part of the seasoning, but you could leave that out - but only until you make some! The vegetable bouillon is a wonderful homemade ingredient to have in your kitchen.

Roasted Savoy Cabbage
by the seat of my pants
350-degree oven

1 large Savoy cabbage, about 2-3 pounds
1 or 2 T Vegetable Bouillon or Salt and Pepper to taste
1/2 c dry white wine
1/4 c olive oil
1/4 c Parmesan Cheese

Cut cabbage into 8 wedges, removing some of the core if desired. Place in a large covered casserole or baking dish, drizzle with the olive oil.

Combine the vegetable bouillon and white wine, stir well, pour over the cabbage. Sprinkle with the cheese.

Cover and bake 1 1/2 -2 hours.

I really enjoy cabbage when it has been cooked to that soft and silky stage. It is not necessarily pretty, but it is so delicious!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up forOur Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

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full plate thursday @ miz helen's

4

Rutabaga Mash with Dried Tomatoes, Shallots and Garlic

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Rutabaga Mash with Dried Tomatoes Shallots and Garlic

Rutabaga Mash with Dried Tomatoes Shallots and Garlic

adapted from:  Seasonal Ontario Food

4 c peeled and diced rutabaga

2 large shallots, peeled and sliced thin

1/4 c dried tomatoes in oil -  Chop into 1/4 inch dice 

1 clove garlic, minced 

olive oil and/or oil from the jarred dried tomatoes

salt and pepper to taste

Peeled and ready to simmer.

Cover rutabaga with water by 1 inch, add salt. Bring to a boil, reduce heat, simmer until tender when pierced with a fork or the tip of a knife, about 20-25 minutes. Drain and keep warm.

While rutabaga is cooking, saute the shallots and garlic in oil. When soft and beginning to brown, add the tomatoes, cover, turn off heat and let sit until the dried tomato pieces are tender. 

Using a potato masher, mash rutabaga, stir in the shallot mixture.

Adjust seasoning and serve. 

Serves 4 - 6

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

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1

Dijon Mustard with Truffle Oil, mustard dressed up like Sunday best!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have had a few run-ins with mustard. I have even made it by the quart....I have cooked with it and  I have been known to dip pretzels in it for a snack. With my love and appreciation of mustard completely out in the open, I will now share with you a super easy, dressed up version of.......

Dijon Mustard with Truffle Oil

Course Grain Dijon Mustard with Truffle Oil
Inspired from October Farm
by the seat of my pants

1 - 12.3 oz jar Whole Grain Dijon Mustard (we found this at Trader Joe's)
2 T sugar
4 T Truffle oil
2 T ball park style mustard
2 T dry white wine

Combine all ingredients in a food processor, pulse buzz until mixed well yet coarse, not smooth.

Refrigerate for a day to mellow, and then.....

Enjoy!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

1

How to Make Downspout Mufflers, quiet please people are sleeping!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another frugal and worthy project from our home to yours. Today I have another project that is a little different for us to offer, but I think you will like it...

We spent the morning getting ready for winter. "Erma" our little camp trailer needed to be tarped, and we needed to install mufflers in the downspouts. That is right, mufflers in the downspouts......

Just to clarify, these mufflers are not for warmth, they are for quiet. Quiet from the water dripping down the spout during the winter rains ahead. This is the game I played last year frustration I had last winter. During the fall and winter rains the conversation went something like this,

"Can you hear that? It's raining again." (which in this part of the country, winter is rain) and then the conversation would continue with, "Honey as soon as it stops raining, we need to get those downspouts fixed."

Then the rain would stop and the conversation would go something like this, "Honey look the rain stopped, lets go somewhere!". And then of course, it would start raining in due time, so........

I think you get the idea.

Now during the day it was not so bad, as we are busy with chores and activities. But at night when it is late and raining and you can't sleep because the water in the downspout is all you hear....that my friends is a different story!

When I looked down the aisle at the local home improvement store, there were lots of remedies. Some of which I believe would never work and may have added to the noise issue. One such product was nothing but a sponge that you place in the crook of the downspout and that will absorb the water and apparently according to the manufacturer also the noise.

But have you ever heard a sponge in the sink with a drippy faucet right above it? Just so you know that sponge has a capacity and when the capacity is full, it is noisy. That seemed like a total waste of money with only a new sound to keep me awake at night.

So I thought and thought a little bit more and came up with this.....

These plastic mesh scrubbies do not have a capacity and will not fill with water, They will however break the flow of the rain/water and disperse it in the process. 

Remove a section of your downspout for size. If you make them too small, they will float out in a heavy rain. 

It looks like two will fit snug.

Stick together with a non-cotton string. Tie in a not several times. Leave a long tail, it will make it easier to retrieve if need be. 

Shove them up inside to the crook, then reattach the piece.

Now when it rains, we are prepared. I am guaranteeing these will be silent, but they will in fact reduce the noise considerably. And when it comes to getting a better nights sleep, I am all for that!

And the price? This package was from the dollar store, which made each muffler .33 plus the cost of twine on hand. Not a bad price for a better night's sleep.

Update:  these can wash out in a downpour! However, the noise reduction is worth finding that perfect thickness to avoid another washout. When you slip them back into the crook, think about adding a bit more thickness by cutting a scrubber in two and sandwich that between the whole scrubbers on the outside.  You want to create resistance to being washed out, but you do not want to create a blocked downspout.

Maintenance notes:  the down spouts will bring a bit of debris with the water. You will want to remove the mufflers every 10 days or so and shake out any debris, to avoid plugging up the end of the spout.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

1

Marmalade Carrots

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

My sweet husband, has a sweet tooth. Actually he has a whole set, I am fairly sure each one is an independent sweet tooth. When he proposed this recipe, I was skeptical. While I do enjoy sweets, they usually fall into the dessert category.

Marmalade Carrots

As it turned out we had all the ingredients, so what the heck, lets have some Marmalade Carrots.

And you know what, they are good. Not as sweet as I had originally feared they might be. And this would make a great side dish to go with ham or for those folks that do not like sweet potatoes at Thanksgiving and other holidays. Another plus is how easy these are to prepare, put them in the cooker and go about your day. Take a look here.....

Marmalade Carrots
adapted from:  Taste of Home Casseroles, slow cooker and soups
slow cooker recipe

2 pounds "baby" carrots or regular carrots cut into approximate size pieces
1/2 c orange marmalade
3 T water - divided
2 T brown sugar
1 T melted butter
1/2 t ground cinnamon
1/4 t salt
1/4 t ground nutmeg
1/8 t fresh ground pepper
1 T cornstarch

In a 3 qt slow cooker combine the carrots, marmalade, 1 T of the water, brown sugar, butter and seasonings. Cover and cook on low 5-6 hours or until carrots are tender.

Combine cornstarch and remaining water until smooth. Sir into the carrot mixture. Cover and cook on high 30 minutes or until thickened. Serve with a slotted spoon.

Serves 6

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

2

Golden Pork Chops

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

My husband Terry picked a winner with this dish! Honestly I would have passed this one right by, shows how little I know after so many years of cooking..........

But truth be told we cook from our memories and thankfully my husband has different memories surrounding food than I do. We came from very different backgrounds and by virtue of that difference, we have food memories on opposite ends of the spectrum. Which as it turns out is a very happy difference indeed!

Golden Pork Chops

Brown food is not pretty, but it usually it tastes wonderful and this dish is no exception!

Golden Pork Chops, oven ready.

We have made this dish more than once, and for this version, we used a bit more meat and doubled the spicy topping. Word of wisdom, double the topping! 

My husband Terry came from a small family that grew most of their food on a 12-acre homestead while growing up in a cabin for most of his youth. They had their own orchard and an acre-sized garden. Add a few head of livestock and some chickens to the mix and it is clear that his family ate meals of a different variety than did mine.

Terry appreciates everything I cook and I am having a great time being treated to what he discovers and wants to cook as we;;, and now let's get on to the recipe.....

Golden Pork Chops
adapted from:  Taste of Home Casseroles, Slow Cookers, and Soups
400-degree oven

1 can - 14 - 16 oz creamed corn
1/2 c minced onion
1/2 c minced celery
1/2 t paprika
1 1/2 c crushed corn bread stuffing (not stove top)
4 boneless pork loin chops 3/4 inch and about 6 oz each
1 T brown sugar
1 T spicy brown mustard

In a large bowl combine the corn, onion, celery and paprika.

Stir in stuffing mix, transfer to a prepared 7X11 baking dish.
Arrange pork chops over the top.

Combine the brown sugar and mustard, spread evenly over the top of the chops. Bake uncovered 35-40 minutes or until done in your oven.

Serves 4-6

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

1

Zucchini Streusel Bundt Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

From the first zucchini coming off the vines, I have wanted to make this cake. And for some reason it took me until now to get it done, I am not certain what, oh yeah I remember now......time. One of the reasons that Terry and I spend at least one Sunday a month cooking is so we have the opportunity to make those recipes that sound good.

After the commute to, the day at work, and the commute home, often I am lacking one thing.....time. Fortunately for me, my husband has caught the cooking bug and has been pitching in with food preparation in a big way! We have always worked together side by side in the kitchen, but now he is finding a recipe that sounds good and making it from start to finish, fun for us both, let me tell you!

Zucchini Streusel Bundt Cake

But back to this cake. I love scratch cakes, but being a lazy baker, I want them easy too. This one fills the bill. It does take 3 bowls, but it is a mix by hand cake and after a little layering in the bundt pan, those 3 bowls are a quick clean up. Let's get started, shall we?

Zucchini-Streusel Bundt Cake
adapted from:  Watkins CINNAMON, the kitchen collection
350-degree oven

2 c coarsely shredded zucchini

1/3 c brown sugar
2/3 sliced almonds - chop through a couple of times to break up
1 T cinnamon
1/2 t allspice

3 c flour
1 1/4 c sugar
1 1/2 t baking powder
1 t baking soda
1/2 t salt

2 eggs
1 c yogurt
1/3 c oil
1 T vanilla

1/2 c powdered sugar
2 t milk
1 t vanilla

Set shredded zucchini aside (if very wet, drain in a colander).

In as small bowl combine brown sugar and next 3 ingredients, mix well, set aside.

In a large bowl, combine the flour and next 4 ingredients. Mix well, set aside.

In a medium bowl, beat eggs well. Add yogurt and next 2 ingredients. Mix well and stir in the zucchini.

Add the yogurt mixture to the flour mixture, mix well by hand.

Into prepared bundt pan, layer 1/3 of the cake batter, sprinkle with 1/2 of the brown sugar mixture. Top with half of the remaining cake batter, sprinkle with the rest of the brown sugar mixture. Top with the remaining cake batter.

Bake for 45-50 minutes or until done in your oven. Let rest 12-15 minutes, turn out and let cool completely.

In a small bowl (yes this would be the fourth bowl) combine the powdered sugar, milk, and vanilla. Stir until smooth, drizzle over cake.

The glaze is where I have gotten myself into trouble in the past. I would always think, "oh, just a bit more milk" and then I would have a sauce. It never looks like a sauce in the bowl, but when you pour it over the cake and it puddles on the plate, let's be honest, it is a sauce. But not this time!

Serves 14-16

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

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cook your books @ kitchen flavors

1

Favorite Honey Chicken, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Today my friends was a long day. Work ran long by about an hour and the commute was long by half as much due to late in the day traffic. On Friday's especially so many are heading out to the mountains, rivers, and campgrounds, that the major freeway going home is crowded.

Stop and go, crowded.......

But my wonderful husband had dinner waiting, it was delicious, and best of all cooked by him!

Favorite Honey Chicken
adapted from: Fix It and Forget It New Cookbook
slow cooker, 4 hours

6 boneless skinless chicken thighs
half an onion sliced crossways into 6 slices
4 T butter
1/2 c honey
1/4 c prepared mustard
1/2 t salt
1 t curry powder

Rinse and pat dry the chicken thighs, lay in a single layer in the bottom of your slow cooker. Cover each thigh with a slice of onion.

Melt butter, stir in remaining ingredients, pour evenly over the chicken. Cover, cook 4 hours on low.

Favorite Honey Chicken

All we could photograph was the leftovers, sorry!

Serve in shallow bowls over brown rice, delicious!

Serves 4-6

We have many things marked for future meals, personally, I am looking forward to more hubby cooked meals!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up forOur Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
weekend cooking @ beth fish reads
cook your books @ kitchen flavours
simple supper tuesday @ hun what's for dinner

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