Fried Chicken and Cheesesteaks

Homemade Cinnamon buns

2009-02-17T21:59:00.001-05:00

These are SOOOO good, and they make your house smell like a Cinnabon while they are baking. (Cinnabon is, I'm quite certain, a registered trademark. I am not claiming these are the Cinnabon recipe. But two different people told me they were better)

In the bread machine, run these ingredients on the dough setting (the second time I made these, I actually set the dough cycle to run right before going to bed, and didn't die because there was milk in the recipe. On the other hand, we keep our house in the mid 50's overnight during the winter nights, so take that into consideration if you try it in the African heat):

1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup sugar
1 packed (2 1/2 tsp) yeast

When finished, punch dough down and transfer to board:

Very lightly flour, and roll/stretch out, then brush w/ 1/4 cup butter, melted (or spread if you thought ahead enough to have some very spreadable):

Combine 1 cup brown sugar with 1 Tablespoon cinnamon. (GOOD cinnamon. Not been in your cabinet since Reagan was president cinnamon) If the smell isn't incredible when you open the container, don't bother making this recipe)

Sprinkle the cinnamon sugar mixture on all but the far edge (make sure to cover all the way to the edge of the other three sides):

Roll it up. To do this, start by turning the closest edge over once, then run your hands down to finish that "crease", stretching the dough to the sides a bit as you go, and keep rolling. Sprinkle a bit of water on the very edge to help the dough seal to dough to close the roll.

Cut into 12 pieces. I do this by cutting in half, then the half in half, then each quarter into three:

Place in a 13 x 9 pan, which you already greased. Turn the oven to 400 degrees. Cover the buns with a cloth just dampened with warm water, and allow them to rise, about 30 minutes.

Meanwhile, in another part of the kitchen, put 1/2 brick of cream cheese (4 oz) with half a stick of butter into the merry go round with 1 1/2 cups powdered sugar and some vanilla (I actually used vanilla paste):

Give'm a whirl!

Bake the buns for about 20 minutes - until they are light brown on top:

Immediately after removing from the oven, spread with the frosting, so it gets ooey gooey melty on top:

By the way - did you know sticky buns, a regional favorite in Philadelphia are made almost the same way, but omitting the cream cheese frosting? You would just put a brown sugar (1 cup)/butter (half stick)/pecan (1 cup, chopped) or raisins mixture on the BOTTOM of the pan before allowing the buns to rise. They come out of the oven, you immediately flip them out of the pan so the gooey mixture on the bottom becomes the topping. If I was making sticky buns I would have used two 9" cake pans instead of one 13x9, for easier flipping.

Doctored Soups: Corn and Roasted Pepper Soup; Tortellini and Spinach Soup

2009-02-16T07:01:00.000-05:00

I love a good soup, made from scratch. With a homemade long brewed stock. But during the winter, especially when our lives are very busy and/or we're fighting illness, I want to eat soup more often than I have bones to make homemade stock.

So instead, frequently I doctor prepared soups:

Trader Joes Corn & Pepper soup:

+ frozen corn

+ some type of already cooked protein (in this case, Langostino Tails, which I've been dying to try. Ok, but I wouldn't buy them again) Canned chicken, frozen shrimp, leftover poultry or sausage would all work.

Heat and serve!

Another soup - tortellini & spinach soup.

Chicken broth:

Add some flavors:

frozen tortellini:

+ some frozen spinach

Reconnecting with an old flame ...

2009-02-11T23:08:00.005-05:00

Look what I found in my basement! He first made my heart light up at a large church yard sale (the type where everyone donates their old junk, and the missions committee gets the money from the sales). For five dollars, he was mine.

By the way - I have yet to be burned buying this type of thing used. So often people buy (or receive as gifts) fancy equipment, use it twice, and store it away .... and you can almost always look up the manuals on the web these days!

We make beautiful music together, don't you think?

Molasses Wheat Bread

3/4 cup water
1/3 cup milk
3 tablespoons melted butter
3 tablespoons molasses
2 tablespoons sugar
1 teaspoon salt
1 3/4 cups whole wheat flour
2 cups bread flour
2 1/4 teaspoons fast rising yeast or quick-rising yeast

- I used medium crust setting, large size (choices on my machine are M, L, XL) and the quick (two hour) bread cycle

Freezer Berry Crisp

2009-02-11T19:37:00.003-05:00

A quick dessert from ingredients on hand - and a VERY flexible recipe to boot. Any combination of berries (actually almost any soft fruit) will mix well. Just adjust the sugar added to the tartness of the fruit.

Berries, from your freezer. I used blueberries:

Cranberries, and some mixed berries - about 8 cups in total:

I added about a cup and a half of sugar (less if it hadn't included all those tart cranberries) and a splash of vanilla:

Meanwhile in another part of the kitchen:

Butter was melted:

Leftover, stale storebought cookies were tried and sentenced to execution by spatula:

Then mixed with about three cups of oats and the butter. (I didn't sweeten because of the cookies. If you're using all oats, add a bit of brown sugar)

Pour the berries into a 13 x 9 pan, followed by the topping. Bake at 375, 35-45 minutes.

Serve with whipped cream or ice cream!

Making Do Dinners

2009-02-06T05:39:00.002-05:00

You know, I haven't been blogging much because the last few weeks (or perhaps even the last couple of months) have been more about eating for survival and frugality (i.e. not getting take-out again), then anything particularly interesting. Life has been busy, we've been sick off and on, we are dealing with insecurity in employment, and because of that wondering if we'll have to move .... and yet it didn't dawn on me until this morning that I am probably not the only one who needs "Make Do Dinner" ... so without any claims to originality, chefosity, or gourmet taste, here's a few easy meal ideas.

Stuffed Shells & Turkey Meatballs, from the freezer: I frequently stock frozen stuffed shell, bought frozen at the grocery store, as well as frozen meatballs. Those, with a jar of tomato sauce (or homemade from your freezer, if you happen to be challenging Martha for her crown), layer them in a 13 x 9 pan, and bake for an hour at 400 ... easy dinner.

Breakfast foods: eggs and toast (my favorite is frying a piece of bread, with a whole ripped out, then cooking the egg in the middle .... yum); pancakes w/ yogurt and fruit; corned beef hash from a can with a poached egg ...

Fried rice, especially if you have leftover chinese take-out rice and various leftovers to use up.

doctored soups - more on that soon.

Pretty Easy Baked Chicken Wings

2009-01-31T11:15:00.000-05:00

If you don't happen to be in an area experiencing chicken wing shortages this week, try this recipe on for size:

Start with 3-4 pounds of THAWED wings. This was a bag of all drumettes from my local Super Walmart. Yes, I do sometimes I go all out with gourmet food sources.

Add some garlic powder and hot sauce, and marinade overnight.

Then preheat your oven to 450 degrees. Put a few pats of butter in a large pan, and melt them in the oven:

Drain off the marinade.

In a one gallon ziplock bag, make a breading mixture of 2 cups Bisquick, paprika, fresh pepper, garlic salt, and onion salt. Then, add the drummettes about five at a time and SHAKE IT UP BABY!

Bake for about twenty minutes, then turn and bake for another fifteen-twenty:

If you like, toss the baked wings with buffallo sauce. But in all honesty, next time I would probably just increase the heat in the breading, instead DRIZZLE the wings with hot sauce. Either way, pretty tasty. Either way, pretty messy as well.

As is tradition, serve with celery, carrot sticks and blue cheese dressing.

Peanut Butter Frosting

2009-01-24T13:14:00.001-05:00

My grandmother had a birthday this week, and my grandmother adores peanut butter, so I decided to attempt a peanut butter frosting. "THIS IS SO GOOD" is one reaction I received from a coworker (I brought the extras into work), so I decided to share the recipe:

Prepare chocolate cake from a box, or cupcakes, or even just a spoon. Then make your frosting:

1 stick of butter, softened

1 cup of peanut butter (I like Jif)

2-3 cups powdered sugar

2 teaspoons vanilla

~ 1/2 cup of milk

Use your mixer to blend the butter and peanut butter until light and fluffy. Add the powdered sugar, about 1/2 cup at a time. Add the vanilla. Then add milk until the icing is somewhat spreadable. It will still be very thick. You could also roll it out like a fondant and lay thick slices over the cake.

I decorated mine with pink M&Ms and white Reeses Pieces. Decorate yours as you see fit.

Pistachio Mexican Wedding Cookies / Russian Tea Cakes

2009-01-21T07:45:00.000-05:00

I never got around to posting my cookie recipes before Christmas. But who says cookies are only for Christmas?

These are a twist on the Mexican Wedding Cake / Russian Tea Cakes. They are seasoned with orange and almond, and feature pistachios instead of walnuts. These are amazing!

2 sticks (8 ounces) unsalted butter, at room temperature

2 cups powdered sugar

1 cup shelled, unsalted roasted pistachios, minced

2 teaspoons freshly grated orange zest (or reconstitute dry - I get mine from Penzeys)

1 teaspoon salt

1/2 teaspoon vanilla extract

1 teaspoon almond extract

2 1/4 cups all-purpose flour

Heat oven to 350°F and lightly grease baking sheets.

Beat together butter and 1/2 cup of the powdered sugar. (If you have a stand mixer, use it) Beat on medium high until light and fluffy, about 3 minutes. Add pistachios, orange zest, salt, vanilla extract, and almond extract and continue mixing until ingredients are well incorporated. Add flour and mix just until incorporated, about 30 seconds (do not overmix).

Shape dough into tablespoon-size balls. Place 1 inch apart on the prepared baking sheets. Bake until bottoms begin to brown, about 20 - 25 minutes. Remove from oven and let cool slightly on the baking sheets, about 10 minutes.

Pour remaining 1 1/2 cups powdered sugar into a medium bowl. Working with 5 or 6 at a time, place warm cookies in powdered sugar, turning gently to thickly coat (you should see very little of the cookie underneath). Let cool and recoat in powdered sugar if a thicker coat is desired. (I skipped the second coating) Repeat with remaining cookies.

Eagles Green: Spinach Artichoke Dip

2009-01-16T07:42:00.000-05:00

1/2 C (1 stick) butter
1 large onion, chopped
20 oz. bag spinach, thawed & drained
1 can artichoke hearts, drained & chopped
8 oz. cream cheese
2 C shredded hard cheese (perhaps half cheddar, half parmesan)
2 T tabasco
Crackers, Tostitos Scoops, Celery and/or pita chips for dipping

melt butter in saucepan, sautee onion until soft.
Add spinach, artichoke hearts, cream cheese, 1 1/2 cup shredded cheese, tabasco. Stir until blended and heated through. Pour into casserole dish, sprinkle w/ remaining shredded cheese. Bake at 350 about 10 minutes until cheese starts to brown.

Eagles Green: Kale, sausage and chickpea soup

2009-01-14T07:23:00.003-05:00

Note: Due to a spammer, comments have been turned off for this post, and will be moderated from now on. Sorry!

A hearty winter soup, with lots of healthy leafy greens - and in keeping with our green theme here in Philadelphia!

Start by chopping and sauteeing two large onions, then cooking in a bit of bacon grease or olive oil until translucent:

Dump them into the crockpot.

Peel and chop a one pound carrot:

Oh - you don't have a giant carrot? Then just use a few smaller ones. Add them to the crockpot too.

Brown about two pounds of italian sausage, casings removed. (Hot or sweet? depends - do you like bites of spicy heat in your soup?)

Open and drain two cans of chick peas. Throw them in too. This is the ultra fancy Walmart store brand. We're high fallutin that way.

Wash and rip up a whole bunch of kale. (I would say 8-10 cups of raw leaves) I seasoned with just a touch of salt while cooking. Sautee briefly in a pan, in oil or bacon grease, before adding to crockpot.

To this add 8 -10 cups of liquid - either chicken broth, stock, vegetable broth or just water with concentrated chicken bullion. If you heat the liquid in the microwave first it will save a good bit of time before the soup simmers in the crockpot.

Cook for at least three hours to allow the kale to fully soften and all the flavors to merge. Serve with bread and butter, or popcorn, or crackers, or just a spoon!

Santa knows I love my kitchen toys...

2009-01-13T07:12:00.000-05:00

Christmas and my birthday fall in the same week. This year my loved ones were very, very good to my favorite room (some of which came by way of Williams Sonoma gift cards):

A fondue pot, bought on clearance at Williams and Sonoma, with a gift card (it will probably be used for serving cheese fondue when having a cord running to the table isn't quite convenient):

I just ordered this one with my remaining gift card balance. The juices from carving the meat run into the bowl, so you can put it back into the gravy or pan sauce.

Ok, I'll admit I did NOT need this in any way. But just in case, I get a last minute call to be a contestant on Top Chef, I'll look prepared when they ask me to pack my knives and go at the end of the very first episode:

New cheese service:

a SHUN Santoku knife!!

A spider: (the slotted spoon on the left - good for lifting food from hot oil or boiling water):

Cookie scented candles - less calories than the real thing:

A small casserole dish with carrying case:

A marvelous new roasting pan:

A covered Le Creuset skillet - a steal - $99 at Williams Sonoma, purchased with gift cards!

Quesadilla maker:

A personalized still life - inspired by one of my soups!

A stress mat - for long periods on your feet stirring or chopping:

And two new cookbooks:

Eagles Green: Pantry Raid Pea Soup

2009-01-11T21:01:00.003-05:00

So after baking almost a thousand cookies, fighting a cold, attending Christmas parties, celebrating Christmas with services and family, enjoying trips to NYC and DC in between surprisingly busy work weeks, and trying to catch up on sleep ... I'm finally back!

In the spirit of the Philadelphia region right now, I offer green foods this week. This one fits the bill.

As I came back to my kitchen last week, wanting to make something frugal and at least somewhat healthy, this is what I scrounged up:

A few ham hocks from the freezer. Ham hocks are fairly inexpensive, and wonderful when you want that ham bone flavor in a soup, but don't happen to have a ham bone.

This LOVERLY looking bunch of vegetables. Note the green stuff growing out of the top of the onion. Onion are not dangerous when they have growths like this - just cut out the green parts on the top and on the inside. (on the other hand, I would never BUY one that looked like this ...)

So I chopped the onion, and carrot and celery and shallots and a bit of garlic, the split peas, and threw it in the crockpot along with the ham hocks and this:

a bit of flat champagne. Fill the rest of th way with water. Add salt and pepper, stir it all together, and then cook for about 8 hours on low. If necessary, add some more water and cook longer.

E - A - G -L - E - S!

Party Appetizer or Yummy Brunch: Sausage Balls

2008-12-11T07:00:00.000-05:00

Mix together: 1 pound bulk HOT sausage:

2 cups Bisquick:

12 oz shredded cheddar cheese:

Mix together well. You probably have to use your hands. Even my stand mixer won't do this job.

Roll into 1" balls. You can now store these in the fridge for later baking if you like. (you can also freeze for a few weeks - just thaw before baking)

Preheat oven to 375. Bake for 15 - 20 minutes, until browned and cooked through.

A perfect appetizer or brunch entree. A Christmas morning tradition for us.

ratio: 1 pound bulk hot sausage to 12 oz shredded extra sharp cheddar to 2 cups Bisquick.

101: Homemade Baked Tortilla Chips

2008-12-09T07:10:00.000-05:00

If you happen to have some leftover tortillas in your fridge, this is a great way to use them up. Also a great lower fat way to propel high fat dip into your mouth!

Preheat oven to 450.

Slice the tortillas into wedges. The pizza wheel is an excellent tool for this job.

Toss the tortillas in a big bowl with a tablespoon or two of olive oil. (Start with LESS then you think you need. It will normally be enough). I like to sprinkle on salt, paprika, garlic powder and fresh ground black pepper - but feel free to experiment.

Spread the tortillas on a baking tray, but only one chip deep. For this batch I had to do three trays. Bake for about ten minutes, but shake and turn them AT LEAST once during the ten minutes, and keep a very close eye on them in the last three minutes. Crispy and lightly browned is the goal, but there seems to be but 45 seconds between perfect and overdone.

Leftover Steak Fajitas

2008-12-02T07:05:00.000-05:00

Wait! You say ... someone who frequently talks about frugality has leftover steak? Well this steak was purchased in 2+ pound packages at under $2 pound, so YES - leftover cooked steak.

Slice the leftover cold steak into slices. Marinate in lime juice, cayenne or chili powder and garlic (fresh or powdered). Allow to marinate for at least a few hours.

Slice onions into thin slices, and cook at a high temperature until lightly browned. Add a bit of garlic (I just love those garlic ice cubes from Trader Joes!), and cook a minute or two longer. Remove from the pan.

Add the peppers (this half a pound of frozen bell pepper slices, thawed and drained), and cook until a bit of color is singed onto the edges. Remove them from the pan as well.

Bring the pan back to very hot, then sear the steak slices JUST BRIEFLY to warm and color.

Serve with refried beans or black beans, cheese, sour cream, salsa, guacamole ... whatever you have on hand in your fridge and pantry. Serve with tortillas (if you like, warm them on your oven stone for a minute).

A very quick dinner from leftovers!

Some Turkey Leftover Ideas from the Archives

2008-11-27T15:56:00.000-05:00

I live in a two person household, so it is rare I make a whole turkey. But I do have leftover chicken regularly, and the two are easily substituted for one another. In case you have a bit too much poultry this weekend, here are some ideas for using the leftovers:

Turkey Salad

Turkey & Corn Chowder

Nasi Goreng (fried rice)

Turkey with creamed spinach and artichokes

Lime-Jalapeno Turkey Wraps (just marinate shredded cooked meat in the limes and peppers overnight)

Buffalo Turkey Dip

Turkey Stock (freeze it for later if you don't care for soup this weekend)

Other ideas:

turkey quesadillas
turkey in white bean chili (add the turkey at the very end)
turkey on pizza

Almost Homemade Pumpkin Pie

2008-11-25T15:29:00.003-05:00

Another easy but much better than the original tip - (I stumbled upon this accidentally, when I had already mixed the pumpkin with spices around 10pm one night, and THEN discovered I had no evaporated milk):

When making pumpkin pie, follow the recipe on the can of pumpkin (not the canned pumpkin pie filling - I've never tried that). Replace the evaporated milk with half milk, half sour cream. Double the cinnamon. Add FRESH grated nutmeg. It really makes a difference!

Almost Homemade Stuffing

2008-11-25T07:29:00.001-05:00

Here is how to make bagged stuffing taste really, really good:

Melt one stick of butter in a medium size pot (big enough for all of your stuffing - so if you are hosting 42 for dinner, you might need a large pot). Chop one onion and 3 stalks of celery into a medium dice. Cook these in the butter. Add fresh pepper and sage (fresh or dried). Then replace half the water (as per the bag) with a low sodium chicken broth (or homemade stock). Wala! Yummy stuffing.

If you need to then hold it hot in the oven: spoon it into a casserole dish but make sure NOT to smooth out the top. Dot with more butter, and pop it in. The top will get little crunchy bits.

Bread Pudding

2008-11-23T08:41:00.000-05:00

Bread pudding is one of those old fashioned desserts that is also suprisingly good. Excellent for a showy dinner party, or for a Thanksgiving weekend brunch.

8 cups "good" bread - this was a mixture of old baguettes (I throw the ends in the freezer), and some leftover bread from take-out, which is a whole wheat bread:

5 eggs:

whisked:

Add four cups of milk or some mixture of milk and cream (I used three cups milk, 1 cup cream), and 1 cup of brown sugar:

Add some grated nutmeg, 2 teaspoons cinnamon, and a splash of vanilla:

Stir the liquid into the bread:

Pour into a 13 x 9 pan, and bake at 350 for about 45 minutes:

The top will be all puffed when you take it out:

Make a homemade cream anglaise sauce. WAIT who took this picture? Someone is daring to suggest I used melted french vanilla ice cream instead of cream anglaise sauce? Ok, so I did. I went and watched a movie while the bread pudding baked. Melted ice cream, if you look at the side, is often a custard. So melted ice cream is a very good fake for cream anglaise sauce. Don't tell anyone!!

Serve a square of bread pudding in a pool of cream anglaise, and with a dollop of whipped cream on top. (sorry for the dark picture - all the pictures with flash completely washed out the sauce)

Retro, easy comfort food: Tuna Melts!

2008-11-22T08:04:00.000-05:00

Sometimes an easy hot sandwich just hits the spot, both in ease, budget and taste.

2 bagels or English Muffins, split and opened (if you hapen to score two asiago cheese bagels from the leftovers of a work meeting, all the better):

1 can of tuna, drained:

Mix in a squeeze each of mayo and relish (I do about half and half):

Divide between the four buns, and top with sliced cheese. (I used asiago and dubliner, but any cheddar, swiss, romano, parmesan or similar would be great):

I served mine with a leftover artichoke:

pork, pineapple, peppers

2008-11-19T06:43:00.001-05:00

Stir together in a crockpot:

2.5 pounds pork chops, seasoned with salt and pepper, seared for color, then cut into bite sized pieces

1 pound frozen pineapple, thawed (canned, in juice, would be fine too)

1 pound frozen pepper strips, thawed

2 large sweet onions, sliced into half moons

crushed garlic - 3-4 cloves, juice of two limes

1 can or two cups chicken broth or reconstitute bullion.

Starring diva ginger, with her back-up sisters, the pepperettes:

Cook for 6 - 8 hours in the crockpot on low. (about the time you start cooking rice, add some fresh ginger or some extra powdered ginger to the mixture to give it an extra kick)

Cook some sticky rice:

Serve by the ladleful, over rice:

101: "Sticky" rice

2008-11-18T07:07:00.000-05:00

Sticky rice, or jasmine rice, is extremely easy to make.

Into a small pot (one with a lid, preferably clear), add: 1 cup rice, 1.75 cups cold water. Swirl the pot a bit if you like, but DO NOT STIR.

Cover the pot and place on a burner set to medium heat. DO NOT STIR.

Bring the pot to a boil but (you guessed it) DO NOT STIR.

Allow to boil for a minute or two, and then turn the heat off. Do not lift the lid, do not peek, and DO NOT STIR.

After about twenty minutes your rice will be perfect!

For asian style dishes, use a spoon to place a scoop of sticky rice in a bowl or plate - but still do not stir.

Baked Shrimp

2008-11-16T08:17:00.004-05:00

I can't take credit for this ingenious recipe. It is only slighly adapted from my friend Kim's recipe. VERY, VERY good. The Southern resident ate his on a bit of quacamole in a tortilla this time around. And if you catch the loss leader sales on two pound bags of frozen shrimp, it won't even cost a small fortune to serve.

2 pounds shrimp - raw & peeled (these were from my freezer - I thawed and peeled them):

~ 1/2 cup olive oil
3 cajun seasoning
2 cloves of garlic, crushed, or a bit of garlice powder
2 tablespoons honey
2 tablespoons soy sauce
1 pinch cayenne
juice of 1 lemon or 3 tablespoons bottled lemon juice

I didn't measure one thing for this recipe. Just splash it in a 13 x 9 pan:

Mix in the powdered spices and the shrimp. Allow to sit at least ten minutes. (Or a few hours in the fridge, if you're making this ahead for a dinner party)

Bake at 450 for about ten minutes. Shrimp will look pink when cooked:

Serve with a salad or vegetable and some bread to soak up the yummy sauce. (and if the hubby helps himself to guacamole and tortillas, that's fine too)

Good Things Come to Those Who Wait: French Onion Soup

2008-11-12T06:52:00.000-05:00

French onion soup is one of my FAVORITE things to order in a restaurant. But a few years ago, I also started making it at home. It isn't hard, but it does require patience, and attention.

First, slice a whole pile of onions. I normally cut them in half, and then slice into half moons. Note that my pot was almost full at the beginning. (I don't remember exactley but about 8 of those great big softball sized sweet onions would do)

Start a soup pot over medium heat. Add a little oil to the pan, and start cooking.

Stir occasionally. We're trying to both soften the onions and release a lot of liquid.

Keep stirring every few minutes. Note the brown bits I just stirred up. Every time you stir make sure to stir every bit of the bottom of the pot.

Eventually it will become a dark caramel color. Keep cooking, and keep stirring. Once it gets to this stage I add a little liquid each time I stir (apple cider, water, or chicken broth). We still want to get the color a bit darker, but don't want to burn the onions.

Keep adding liquid and stirring:

Once you are satisfied with the deep brown color, add liquid to make broth. I normally use about half apple cider, half chicken broth. Make sure to add some salt if you use apple cider. The flavor of the onions will be the star of this soup, so if you add other spices make sure they are not scene stealers. I added about 8 cups total liquid.

Scoop some hot soup into oven proof bowls. Top with a slice of bread, large bread crumbs, croutons, or toast rounds.

Top with cheese. I like a mixture of cheeses. Any combination of swiss, jarlsberg, dubliner, asiago, or similar cheeses will do. Broil in the oven, or bake at 450 until the cheese melts.

Enjoy!

Applesauce!

2008-11-08T08:30:00.002-05:00