Peach Pancakes

July 31, 2014


Just felt like a pancake kind of morning!






Don’t you think?


Peach Pancakes (adapted from Serious Eats)

2 large eggs, lightly beaten
1 1/2 cups milk
3 tbsp. butter, melted, plus extra for buttering pan
2 tbsp. packed light brown sugar
1 1/2 cup white whole wheat flour
1/2 teaspoon cinnamon
1/2 tsp. ground ginger
pinch of salt
1 1/2 teaspoons baking powder
2 peaches, diced in 1/4 inch cubes
agave or honey, for serving

Whisk together flour, cinnamon, ginger, salt, baking powder and sugar.  In the same bowl, add beaten eggs, milk, and butter.  Stir carefully to fully incorporate.  Fold in peaches.

Heat pan to medium high heat.  Melt about 1-2 tbsp. butter in pan.  Make pancakes by spooning 1/4 cup measured batter into the pan.  Cook for 2-3 minutes or until bubbles form around the edge of the pancakes.  Flip and cook for an additional 1-2 minutes, or until it’s browned.  Serve with a drizzle of agave or honey.

Orange Raspberry Buns

July 22, 2014


In the past three weeks, this is what I learned: the heart wants what it wants when it comes to breakfast.  I was planning a summer brunch, and of course cinnamon buns came to mind.  I mean, why wouldn’t they?  So classic.  So traditional.  So delicious every time.  But something about that kept making me think that it was way too fall-like in this warm weather.  I needed to summerize them!


And so I did.  Raspberries!  Orange zest!  No fall spices to speak of.  No cinnamon or nutmeg or cardamom.  And, of course, after I made these, it was exactly these things that I missed, and I was so bummed.  Sad that I missed out on what I actually wanted.


I’m so aware of my whining that, it’s unbelievable.  I mean look at these!  They were incredible right out of the oven.  And the fruit made them so bright and fresh tasting.  Schmeared with a little orange scented cream cheese frosting and these were over-the-top!


So, make these!  Make season appropriate buns for breakfast! Or go with the classic and satisfy your conventional breakfast needs.  I would understand either way.


Orange Raspberry Buns (recipe slightly adapted from Smitten Kitchen)

My one tip for this dough is to use instant yeast.  Instant.  Not the non-instant.  Use instant.  I guess my one tip for this dough is to follow instructions.  Alas, I did not…and I was not met with an instantaneous rise with my dough.

4 large egg yolks
1 large whole egg
1/4 cup granulated sugar
6 tablespoons butter, melted, plus additional to grease pan
3/4 cup buttermilk
Zest of 1 orange, divided
3 3/4 cups all-purpose flour
1 packet (2 1/4 teaspoons) instant dry yeast
1 1/4 teaspoons coarse salt
1 teaspoon oil for bowl

1 1/2 tablespoons butter
1 cup packed light brown sugar
1 cup frozen cranberries, crushed into little pieces in the food processor (or with a ziplock bag and a rolling pin)
Orange zest leftover from above

Cream Cheese Frosting:
1 1/2 cups powdered sugar, sifted
4 oz. cream cheese, at room temperature
1/2 stick butter, at room temperature
Zest and juice of one orange

For the dough: In the bottom of the bowl of a stand mixer, whisk the yolks, whole egg, sugar, butter, buttermilk and 3/4 of the orange zest together (saving the rest for the filling).  Mix the yeast with an additional 1 tsp. of sugar and about 1/4 cup warm water and let it sit for 5 minutes.  Add 2 cups of the flour along with the salt and stir.  Add the yeast mixture once it’s bubbly and stir until it is evenly mixed.  Switch to the dough hook and add the remaining 1 3/4 cups flour and let the dough hook knead the mixture on low speed for 5 to 7 minutes. The dough should be soft and moist, but not overly sticky. Scrape the dough into a large, lightly oiled bowl and cover it with plastic wrap. Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours.  If you don’t use instant yeast, like I did, it will take a much, much longer time to rise.  I lost count how many hours it took.  So use the instant.  You will be a much happier person.

To make the buns: Butter a 9×13-inch baking dish, a heavier ceramic or glass dish is ideal here, or two dishes of equal measurement.  Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 18 inches wide (the side nearest to you) and 12 or so inches long.  This is a rough measurement.  No big deal if it’s a bit thicker or thinner.  Also, don’t worry if it’s not a perfect rectangle.  Brush the dough with the melted butter. Sprinkle it with the brown sugar. Scatter the ground frozen raspberries over it, then the remaining orange zest.

Roll the dough into a tight, 18-inch long spiral. Using a sharp serrated knife, very, very gently saw the log into 1 1/2-inch sections; you should get 12. Arrange the buns evenly spread out in your baking dish. Cover with plastic wrap and refrigerate overnight, or up to 16 hours.

The next morning, bake the buns: Take your buns out of the fridge 30 minutes before you’d like to bake them, to allow them to warm up slightly. Heat your oven to 350 degrees F. Bake your buns until they’re puffed and golden, approximately 30 minutes.

Transfer pan to a cooling rack and let cool slightly, about 15-20 minutes. Make the icing by whisking together all of the ingredients. Spread a little on each bun.  Serve immediately.

Mini Strawberry Cream Pies

July 3, 2014


My first memory of a strawberry is not of picking them at a farm when I was younger.  It is not even of a finding the super fresh, super tiny, super tasty ones at a farmers market.  Nope.  My first memory of a strawberry is of one in a pie.  Don’t judge!  I don’t know why I never thought that fruit was real when I was young.  But this time, I don’t think I would have it any other way.  Because that pie is still the best pie I have ever had, which makes my warped view of berries worth it.


Do you remember way back when department stores had those elaborate food departments?  They had candy everywhere, and hand-crafted chocolates, and gourmet artisanal foods.  It was magical, this place, that was, by far (and not surprisingly), my favorite section of any department store.  We had to walk through there to get to all of the other boring departments.  But I would stall and stop, and my mom would let me, because this food department would entice everyone.


The only time we really got to linger, though, was when we were picking up a strawberry cream pie.  It was a graham cracker pie crust, filled with fresh, sliced strawberries enrobed in this gooey, thick strawberry flavored jam, all topped with mountains of sweetened whipped cream.  This pie usually meant company, but my parents would get it once a summer, just because, because they were just so smart!


Those food departments don’t exist anymore, which is so, so sad.  In fact, that department store doesn’t even exist anymore.  Ever since, still, once a year, we would attempt to recreate the pie.  It was quite easy to put together, but that magnificent effect of picking it up in that magical place was obviously gone.  With these mini pies, I finally decided that we no longer need to try to recreate, but just think of it as something new.  But man, these pies sure do taste familiar!


Mini Strawberry Cream Pies

When we first started making this pie at home, we found a strawberry flavored pie filling that was very, well, gelatinous.  I mean, don’t get me wrong, it was delicious.  And tasted pretty much exactly like the pie we bought, but we liked to think that the actual pie was a bit more natural.  In these pies, instead of thickening with a jam or filling, I instead used leftover graham cracker crumbs from the crust.

For Filling:

1 quart strawberries, rinsed and quartered

2-3 tbsp. sugar (depending on the sweetness of the berries)

juice from 1/2 lemon

Mix together strawberries, sugar and lemon juice until well-incorporated.  Cover and place in the refrigerator for 2 hours.

For Crust:

9 full graham crackers

4 tsp. sugar

6 tbsp. butter, melted

pinch salt

Preheat oven to 350 degrees.  In a food processor, or in a ziplock bag with rolling pin, crush graham crackers until they are fine crumbs.  Mix in sugar, salt, and butter.  Spray two mini-muffin tins with non-stick spray.  Place one tablespoon of crust mixture into each muffin cup.  Set aside the remaining crumbs.  Using the back of the tablespoon measure, press the crumbs to form a crust.  Bake for 7-8 minutes until the crusts are golden brown.  Let cool completely.

Take filling out of refrigerator and drain, reserving the liquid.  Mix in the reserved graham crack crumbs into the filling.  Fill each crust with a spoonful of filling.  Top with whipped cream topping.

For Whipped Cream Topping:

1 cup heavy cream

reserved juices from strawberry filling

2 tbsp. sugar

Whip together cream, sugar and reserved juices.  Spoon whipped topping on top of each pie.  Eat immediately.

Smokey Cheddar Crackers

June 26, 2014


I made these crackers a little while ago now.  I didn’t like them.  Not exactly because of the recipe, but because I didn’t follow instructions.  The recipe called for Parmesan.  I had a really old block that was so, so hard, it wouldn’t grate.  But waste, I would not do!  So I cubed it instead, and threw them in my cracker dough.  Hard, chewy pieces of Parmesan cheese, nestled inside a flaky cracker, is not the most welcome surprise.  They were not good, people.  And it was my fault.


It was that memory that was preventing me from posting.  But this was an easy fix!  Use fresh cheese!  In fact, this should be your mantra whenever you’re cooking with cheese, so this advice is fully applicable to all cheese-worthy recipes.  You’re welcome.


I made these again, with a newly-bought fresh block of parm, and they were great.  Perhaps a great addition to your summer picnic spread, eh?  Perhaps a great addition to your afternoon snack?  Perhaps you should make these!


Smoky Cheddar Crackers (adapted from Serious Eats)

The truth is that I didn’t like these partly because of the recipe.  I thought that there was way too much smoked paprika, making these crackers almost bitter.  I reduced it, by a lot, and like them better, by a lot.  Also, because of the amount of cheese involved, there is very little, if any, salt needed.  The original recipe suggested sprinkling the crackers with smoked sea salt before baking.  This was over-the-top salty for me.  I tried it without and it much more fit my steeze.  Feel free to do it if you like that salty bite.

10 tablespoons unsalted butter, at room temperature

3 oz. Parmesan, grated

3 oz. sharp Cheddar, grated

1 cup all purpose flour

1.5 tsp. smoked paprika

ground black pepper, to taste

Work in both cheeses into the butter, until fully incorporated.  Add flour, smoked paprika and black butter and stir together with a wooden spoon until the dough is completely uniform.

Chill for one hour.  Preheat oven to 350.  Line two baking sheets with parchment paper.

Take dough out of refrigerator.  Scoop out tablespoon size balls and flatten into a disc, about 1/8 inch in thickness.  Place on prepared baking sheet.  Continue until all the dough has been used.

Bake for about 15 minutes, or until the crackers have crisped and are starting to turn brown around the edges.  Let cool completely on the baking sheet.

Salted Caramel Baked French Toast

June 12, 2014


Oh, hey there!  Remember me?  I apologize for having disappeared on you for a couple weeks!  Was I on vacation?  Nope.  Was I just super busy?  No, not really.  Did I do absolutely nothing, including posting on my blog because I became super lazy in the two weeks post-finals?  Yeaaah, that’s it.


I was a lethargic, sitting on my couch, watching nothing but bad (but, I mean, so good!) reality television, ordering only take-out, did not even buy milk, social butterfly for the first week after I finished up the semester.  It was pretty sad.  But I was a social, brunch-making, enjoying the lovely weather, flower-picking, meadow frolicking, non-downer for the second week!  And now I feel like the time has come to share.


This recipe is every bit as decadent as it is practical.  It is all do-ahead work, which is perfect when you may be hosting a brunch.  It also can be adapted in a variety of different ways.  Don’t want salted caramel?  That’s weird…but just fine!  Bake without the caramel on the bottom, and serve with maple syrup, instead.  Want to add chocolate chips to this already extra-rich dish?  Go crazy and layer them in the bread before soaking, and enjoy!  Before going on a juice cleanse, because you may need one.


But it’s the salted caramel, and the marscapone, and the extra salted caramel marscapone sauce that makes this so over-the-top, and worthy of a rooftop brunch on a warm, lovely, pre-summer day.  Add a mango mimosa or two, and you’ll be declared the brunch host for life.  No more time to take time off!

photo (1)

Salted Caramel Baked French Toast (adapted from Smitten Kitchen)

3/4 cup, plus 1 tbsp granulated sugar
6 tbsp. unsalted butter, cut into 1/2 inch cubes
1/2 tsp. flaky sea salt
1/3 cup heavy cream
1 loaf challah bread (cut into 1/2 inch thick slices)
7 large eggs
3/4 cup marscapone cheese, divided (1/4 cup for custard, 1/2 cup for serving)
3/4 cup whole milk
1/2 tsp. vanilla extract
1/4 tsp. table salt
salted caramel marscapone, to serve (recipe below)

The night before serving:

Place 3/4 cup sugar, butter and salt in a medium, heavy-bottomed, pot, over medium heat.  Allow the butter to melt completely, and the sugar to start dissolving.  Stir with a wooden spoon, and continue to cook until the mixture reaches a deep amber color.  Add the cream, which will splatter and bubble up, and mix until the cream is well incorporated.  Pour the caramel into the baking vessel, a 9-10 inch pie plate, or gratin dish.  Refrigerate for at least 30 minutes to harden the caramel.

To make the custard, beat together eggs, 1/4 cup marscapone, milk, remaining 1 tbsp sugar, vanilla and salt, until everything is all uniform.  Arrange the bread on top of the caramel, making sure that all of caramel is covered.  Carefully pour the custard on top of the bread.  Cover tightly with plastic wrap and chill overnight.  Place a plate on top of the baking dish to ensure that all of the bread if properly soaked.

The next morning:

Take out french toast 1.5 hours before baking.  Preheat oven to 350 degrees.  Bake for 45 minutes to 1 hour until the top if golden, and the bread seems moist, but there is no liquid left.  You can invert it by running a knife around the edges and (while wearing oven mitts!), inverting the baking dish onto a plate.  Or you can scoop it out and serve with extra marscapone and salted caramel marscapone sauce on top.  Decisions, decisions.

Salted Caramel Marscapone Sauce (slightly adapted from Milk and Honey)

You can make this the day before, or while the french toast is baking.  If you make it the day before, microwave it for 20 seconds and stir vigorously until the caramel becomes uniform again.  It will separate in the refrigerator.

1/2 cup sugar
2 tbsp. water
4 tbsp. butter, cut into 1 inch cubes
2 heaping tbsp. marscapone cheese
1/2 tsp. flaky sea salt

Put the sugar and water in a heavy-bottomed pot, and stir together.  Place over medium heat and do not stir.  Let it come to a boil and bubble, as it turns golden and amber colored.  When it is dark enough, take it off the heat and whisk in butter and salt.  After they are fully incorporated, add marscapone and whisk until uniform.

Fudgy Chocolate Brownies

May 22, 2014


I’ve been studying for exams for the past couple weeks.  And therefore, my procrastination levels have been off the charts.  One thing that I love to do to waste time is to look at recipes, of course.  But this time around, I have been looking at my blog and the recipes that I have posted.  Not because I have time to make anything at the moment (although that would be another brilliant procrastination technique), but to check to see what I haven’t made.


It turns out that it was brownies!  Sure, I’ve made white chocolate brownies, and I’ve made brownie-like things before.  But never the square piece with the crispy edge and fudgy center and all chocolate goodness.


Another thing that jumped out is the number of times that I have said that I don’t like really chocolatey things.  I mean, did you believe me?  Because, I sure didn’t.  And I don’t now, while I present to you the most chocolatey and gooey brownies imaginable.   And believe me when I say that really, truly enjoyed these.  And because I always want you to make more friends, put a plate of these beauties in front of any student studying for finals, and you will be loved.  Seriously, try it.


I’m sorry that I have been lying to you for these years.  I will never turn down a intense chocolate desserts for, well, anything.  The truth was bound to come out at some point.


Fudgy Chocolate Brownies (adapted from Serious Eats)

1 stick butter, melted

6 oz. bittersweet (dark) chocolate

4 oz. unsweetened chocolate

1 cup (7 oz.) sugar

3 eggs

heaping 1/2 tsp. salt

1.5 tsp. vanilla extract

1 tsp. instant espresso powder

3/4 cup flour

2 tbsp. cocoa

Preheat oven to 350.  Line a square baking dish (8×8) with parchment paper, with some hanging over the edge of the pan.  Spray with parchment paper with cooking spray.

In the microwave, in 30 second intervals, or in a double boiler, melt together the two types of chocolate and butter until smooth.  Set aside to cool slightly.

Whisk together eggs, sugar, salt, vanilla, and espresso powder.  Beat vigorously, by hand, for about 3-5 minutes, until the egg yolks are pale and ribbon-like.  Stir in chocolate mixture.  Sprinkle flour and cocoa on top, and stir in the dry ingredients until just incorporated.

Pour into prepared pan, and bake for 25-28 minutes.  Do not overbake for maximum fudginess.  Let cool completely in pan.  Life out with parchment paper and cut into squares.


Peanut Butter Oreo Ice Cream

May 8, 2014


You may already know this, but vanilla and chocolate are still the most popular ice cream flavors in the country.  I find this interesting.  With all the wacky, intriguing and unique flavors out there, simplicity still wins out.  I’m not sure if I find this refreshing or boring.


So while studying for finals, and already in the mode, I decided to do some market research.  Turns out that there are varying reports about the top three flavors behind the two staples.  Some say cookie dough is number 3, some say that rocky road is.  But the one consistency is that cookies and cream always, always makes the top 5.


There is a straightforwardness about this variety after all.  A sweet cream base with nothing but softened chocolate cookies mixed in.  It’s a classic.  But because it’s an age of innovation and disruption (it’s the finals that is making me talk like this, I swear), I decided to add a little twist.  A nutty and ever-so-slightly salty base with Oreos swirled throughout.  I’m expecting for this flavor to make the top 5 flavors soon.


Peanut Butter Oreo Ice Cream

2 cups whole milk

1 cup cream

1 cup no-stir peanut butter

2/3 cup sugar

2 tbsp. honey

1/2 tsp. sea salt

1/3 of a package of Oreos, quartered (about 1 1/2 cups chopped)

Combine milk, cream, peanut butter, sugar, honey and salt in a medium pot.  Heat over medium heat and whisk together until everything is well combined, and mixture is boiling.  Take off the heat, and let the mixture come to room temperature.  Refrigerate until completely cold.

Churn ice cream according to your ice cream maker’s directions.  In the last two minutes of churning, dump in the Oreos and churn for an additional 2 minutes.  Place in the freezer until the mixture is completely frozen solid – about 2 hours.

Chocolate Chip Cheesecake

April 24, 2014


I don’t remember a time in my life when I did not know about cheesecake.  For as long as I can remember, I have always known the dessert with the smooth, creamy filling.  The dessert that is called a cake but isn’t like cake at all.  My mom used to make cheesecake and pumpkin pie every single New Year’s Eve.  Two of each, actually!  It was just a thing she did.  And my dad would go on business trips to New York and bring back croissants and a piece of cheesecake each for me and my sister.  A charmed life, I have led.


Which is exactly the reason I wonder why I don’t make cheesecake more often.  It must be the grandness of it.  It’s big (as in the actual size), it’s heavy (it’s not a dieter’s dessert, people), and it’s a bit of a show-stopper.  Cheesecake seems to be a dessert for special occasions.  Like New Year’s Eve!  And coming back from a trip to New York!


I had been eyeing this recipe for a while.  But I just kept waiting until there was a good enough reason to make it.  Finally, I made this for a special occasion, and it was gone in an hour.  Flat.  And then I was sad I had no more cheesecake.  The irony is palpable.


What I’m saying is that you actually should not wait for a reason to make this cheesecake, people.  Do it now.  There should be more cheesecake in your life.


Chocolate Chip Cheesecake (slightly adapted from All Recipes)

For crust:

2 cups chocolate Teddy Grahams

scant 1/3 cup sugar

6 tbsp. butter, melted and cooled slightly

1/2 tsp. salt

Spray a 9 inch springform pan with non-stick cooking spray.  In a food processor (or in a Ziplock bag), whiz together the Teddy Grahams, sugar, and salt until they are fine crumbs.  Add butter and blend until it comes together.  Press evenly into the bottom and up the sides of the prepared pan.  Set aside.

For filling:

3 8 oz. blocks cream cheese, at room temperature

3 eggs, at room temperature

1 14oz. can condensed milk

2 tsp. vanilla extract

1 cup mini chocolate chips, divided

1 tbsp. all purpose flour

Preheat oven to 300 degrees.  Beat cream cheese with an electric mixer until smooth.  Add eggs, one at a time, until each one is well-incorporated.  Add condensed milk and vanilla and mix well.  Toss 3/4 cups of chocolate chips with flour until the chips are well coated.  Fold the chips into the batter until well distributed.  Pour into prepared pan with crust.  Sprinkle with remaining 1/4 cup of chocolate chips.

Bake for 1 hour, resisting temptations to open the oven.  At the 1 hour mark, turn off the oven and leave the cheesecake to cool in the oven for an additional hour.  Remove from oven and cool completely at room temperature.  Chill for at least 4 hours before serving.


English Muffins

April 17, 2014


The thing about making usually store-bought things homemade is that you have a standard to adhere to.  So, for example, if you were to, say, make English muffins at home, people may start searching for those nooks and crannies.


It’s all about managing expectations, people.  No, these did not have the same kinds of holes and wobbles to smear a pad of butter on.  But were they fluffy and delicious?!  Yes.  Did they look like an English Muffin?!  Yes!  Were you able to split them with a fork?!  If you tried really hard, yes, but, I mean, use a knife.  Do you really need anything else?  Well, nooks and crannies would have been nice.


But I’m focusing on the positive!  Split these open, melt some cheese on both sides and stick an egg in the middle – no one will turn you away.



English Muffins (recipe from A Beautiful Mess)

2 1/4 cups bread flour
1/2 tablespoon sugar
3/4 teaspoon salt
3 tablespoon butter, room temperature 
1 1/4 teaspoons active dry yeast
1/4 cup warm water
3/4 cup milk, room temperature

Combine the yeast with the warm water, and let sit for 5 minutes, until the mixture is foamy.

In a large mixing bowl combine the flour, sugar, and salt.  Mix in butter, and then the milk and yeast mixture.  Stir until a dough ball forms.  Knead until the dough is shiny and elastic: if using a stand mixer and dough hook to knead the dough, this will take about 6 minutes; by hand it will probably take 8-10 minutes.  Place in a lightly oiled bowl, cover with plastic wrap, set in a warm place, and allow to rise until doubled in size (about 60-90 minutes).

Line a baking sheet with parchment paper and lightly dust it with flour.  Dump the dough out on a lightly floured surface.  Divide the dough into 8 equal parts.

Roll each piece of dough into a smooth ball.  Cover loosely with plastic wrap, and allow to rise for an additional hour.

Preheat oven to 400 degrees.  Heat a cast iron skillet (or other oven safe pan), or just a regular non stick pan over medium heat. Add a teaspoon of oil or butter and spread it around to make sure that the muffins don’t stick.  In batches if pan is small, or all at one time, stick the muffins on the pan.  Cook for 3-4 minutes on each side until the muffins are golden brown on both sides.

Either stick the pan in the oven (or transfer back to the baking sheet), and bake for 10-12 minutes until cooked through.  Cool on a wire rack

Muddy Buddies

April 3, 2014


People.  The name of this nostalgic childhood treat is called muddy buddies.  It’s also known as puppy chow.  And yes, I made it.  For you!


What makes this worse is that this doesn’t even bring back any childhood memories for me.  Mostly because my mom wouldn’t have it.  You’re not making dog food in my kitchen, she once told me way back when.  Fair, I thought.  (And anyway, she had her own version of chocolate peanut butter cereal treats that were just fine by me.)


And yet, here I am.  I made these anyway.  There was always something about this that I wanted to try.  Chocolate!  Peanut butter!  Cereal!  Nostalgia!  Ziplock bags filled with powdered sugar!  Basically, my top 5 favorite things.  How could this be bad?!


I think that the most appropriate word to describe this is “addictive.”  But I’m sure you have all probably had these before.  They defy all logic – their name is so unappealing, their appearance equally so; but the reaction I got when I gave these away was pure (childhood?) joy.  And for that reason alone, you should make these muddy puppy chow buddies.


Muddy Buddies (slightly adapted from the Chex website)

9 cups Rice Chex

1 cup dark chocolate chips

heaping 1/2 cup natural peanut butter

1/4 cup butter

1/2 tsp. salt

1 tsp. vanilla

1 1/2 cup powdered sugar

Place cereal in a large bowl.  In another bowl, microwave together chocolate chips, peanut butter, and butter in 30 second intervals, stirring after each time, until smooth and melted.  Add vanilla and salt to the chocolate/peanut butter mixture.  Using a rubber spatula and constantly stirring to make sure that the cereal does not break, mix in the chocolate mixture into the cereal until the cereal is evenly coated.  Divide in 1/2 and place in two 1 gallon ziplock bags.  Distribute 3/4 cups powdered sugar in each bag.  Seal top and shake the bag until the cereal is coated with powdered sugar.  Line two baking sheets with wax paper.  Pour cereal out on baking sheets to let chocolate harden and cool.


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