Tag Archives: gluten free

2014 Cool Stuff for People

6 Dec

I realized recently that I know a lot of amazing people who create things like books and products and experiences. I want to share of the amazing things they have created with you. When I put the call out for my colleagues and friends to remind me what they have been doing I was flooded with ideas for my Local-ish Holiday Gift Guide but I couldn’t add every item so if you have an amazing friend who makes cool food related stuff please add them in the comments below. I believe in sharing the love!  Of course a few of these goodies come from me and my husband and our crazy projects!
I have no shame!

Be on the look out for my Gingerbread House Cookbook Kit in 2016~

Happy holidays to you!

ox, Jennifer
Pretty Little Baking Kit Jennifer Carden Author / Matthew Carden Photography – My latest project this adorable kit of petite cakes to make and give.
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The Toddler Cafe Jennifer Carden Author / Matthew Carden Photography – An oldie but a goodie, getting your kids to eat more foods the fun way

These books below are all projects from Matthew Carden Photography/Jennifer Carden Food Styling / Author Lara Starr
Wookiee Pies, Clone Scones and other Galactic Goodies Comes with Yoda, Darth Vader, and R2-D2–shaped cookie cutters to create 30 sweet and savory treats!

Ice Sabers 30 Chilled Treats Using the Force of Your Freezer

 

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Chef Olivia Cookbook and Cookie Cutters Kit

 

 

 

 

 

The Very Hungry Caterpillar Cookie Cutter Cookbook

 

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Featuring Eric Carle’s The Very Hungry Caterpillar™, this cookbook contains 25 delicious recipes as well as 3 shaped cookie cutters: the beloved caterpillar, a circle for the caterpillar to crawl through, and the beautiful butterfly. Recipes range from breakfast and snacks to beverages and sweets. Perfect for everyday fun as well as book-themed parties, very hungry kids will rejoice in cooking and eating as well as immersing themselves in the world of their favorite characters.

 

 

 

Giving Thanks Poems, Prayers, and Praise Songs of Thanksgiving illuminated with the exquisite illustrations of cut-paper artist Pamela Dalton, this picture book offers a stunningly beautiful photos by Matthew Carden 
World of Doughnuts by Stephanie Rosenbaum Who doesn’t love a doughnut? With 50 mouth-wateringly delicious recipes from around the globe, these sweet treats are universally loved no matter where you go. 
Whoopie Pies Amy Treadwell s it a cake? Is it a cookie? With such deliciously soft and sweet cream-filled snacks, does it matter? The Internet is abuzz with recipes and stories of whoopie pie folklore, while customers everywhere are descending on bakeries in droves demanding these delectable treats.
Sodium Girl Cookbook Jessica Goldman Foung – Hilariously funny gal who can teach you how to eliminate salt from your diet.

How about a subscription to…

Edible Marin Wine Country Contributors Jennifer Carden and Matthew Carden

or a gift certificate for a local culinary tour with

West Marin Food and Farm Tours with Elizabeth Anne Hill see what is amazing right around the corner.

Or a very local visit to

Super Fresh Gallery ART ART ART Food art is where it’s at and we carry photography, painting and much more including all the cookbooks mentioned above by Matthew and Jennifer (that’s us) purchase online 

Heidrun Meadery in Point Reyes for a glass of Mead!

Teeny Cake Seriously the best cupcakes around Marin.

Trek Winery began as a family owned and operated winery in 2007 after years experience in the wine business and amateur winemaking. Opening its first public tasting room in September 2012 in Downtown Novato, Trek Winery has become a premier venue for live entertainment including professional stand up comedy and live music, as well as a venue for private gatherings, weddings, and other large events. As Trek continues to serve the greater Marin community by making excellent wine at an affordable price, we invite you to take the first step and experience the adventure that is Trek Wine!

 Orion’s Kitchen A caterer for your next party, Orion’s Kitchen offers a wide range of personalized culinary services including event catering, one-on-one or group instruction, and an on-demand market place.

 

 

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Fantastic Food Jewelery by Carrie Tilly at our Square shop!
The Warm Kitchen Cookbook Amy Benigno Fothergill Amy’s book is a fantastic guide for Gluten free goodies of all kinds!

Vinaigrettes and Other Dressings Michele Anna Jordan  Radio host, writer, chef  
In Jennies Kitchen fab culinary shop and recipes too to make cooking simple

Cooking for Isaiah Sylvana Nardone New Gluten free flour blends born out of the need to cook for her son
Erika Lenkert Just came out with a beautiful, very cool quarterly magazine, GFF (Gluten Free Forever)
Trick Dog Treats  Liz Smith -Wholesome tasty treats for your dog

The Foobler Dog treat dispenser for when you have to leave your pet alone

Natures Habit Granola Matthew Carden and Jennifer Carden produced the labels and recipes for this yummy snack.
Hive Napa Julia Scanell Hive Napa is a passionate creative/culinary resource to the food and wine industry, offering savvy, appropriate packaging design; honest, down-to-earth recipe development; and inspired cookbook design solutions.
Barn Raiser Eileen Gorden – From healthy and artisanal foods to community kitchens and organic farms, when we put our collective support behind these innovators, we create a healthy food future for us all. Crowd funding for the food world!
Rancho Gordo Steve Sando features glorious heirloom bean varieties, corn, rice and herbs and spices

Melt the Art of Macaroni and Cheese Melt isn’t your average mac and cheese cookbook. I’m cooking withreal cheeses here, combining nostalgia of the old-school dish with high-quality ingredients to produce recipes that are both classic and chic. In Melt, you’ll find dishes that comfort and intrigue.

Whole Spice Company kosher artesian freshly ground in house spices certified Kosher

The Veggie Queen  Author, Chef Jill Nussinow is a cookbook author and Pressure cooker expert!

Parini’s Chocolate Cakes These gluten-free cakes are truly flourless and loved by all, even those who are free to eat gluten.
They are made from four locally sourced, organic ingredients (chocolate, butter, eggs and cream) and contain no added sugar.
Flavors: Chocolate, White Chocolate, Chocolate Espresso, Chocolate Peppermint and White Chocolate Peppermint.
Sizes: 9-inch ($45), 6-inch ($25) and Minis (sold by the dozen for $30).
Can be picked up in San Rafael. Contact information: Christine at 415.306.4796 or christineparini@me.com

Chocolate and Coconut Heaven (and almost healthy)

22 Mar

20140322-143037.jpgNews Flash, I love brownies. I really can’t get enough of the gooey chocolate deliciousness. We grew up on Betty Crocker boxed brownie mix.  Seriously, back then those were the bomb, all fudge with that extra fudge pack you’d add just in to really make sure thy were fudge-y enough. Times have changed and we try to stick to a healthier diet of wholesome ingredients so when I crave chocolate I scour the internet in search of the perfect treat. I stumbled upon Paleo Grub and a particular recipe by  jumped right out at me. Yes it is a brownie recipe and yes I made them twice in two days, and yes I ate most of them!

the cool thing about these is that they have no grain, the star of these is almond butter, who knew? They don’t taste like almonds and the texture is very brownie like. As good as these are I needed a bit of sweet on top so I went a step further, yes I did. The brownies were so delicious but I needed more, I was having a bad sweet tooth. I created this dairy free recipe for icing using the Kelapo Oil. It does have sugar so it is not entirely Paleo but you can create your own from this base recipe, go for it!

Recently I received a bunch of Kelapo Coconut oil and I’d been thinking of using it but hadn’t quite put my finger on anything. (lightbulb moment coming) Frosting for these healthy brownies, what a great way to test out the new coconut oil. We use a lot of coconut oil on our house from skin and hair moisturizer to sweet and savory recipes. The Kelapo oil is so coconut-y, it is very delicious and I can’t wait to use it again in another recipe.

All I can tell you is beware because this icing is way too easy to just eat by the spoonful!


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Dairy Free Coconut Icing

Makes approximately  1 1/2 cups

2 Tbs Kelapo Extra Virgin Organic Coconut Oil

2 Tbs room temperature Earth Balance or Butter (if you are not dairy free)

3 Tbs coconut butter

pinch salt

2 Tbs almond milk or milk (if you are not dairy free)

1 1/2 cups organic powdered sugar

 

Mix the butters and salt in a bowl with an electric mixer until very smooth. Add sugar a half cup at a time mixing until smooth.

Use immediately. To store chill for up to a week. To use from refrigerator let sit at room temperature for 30 minutes to soften and stir vigorously for easy spreading.

 

 

 

Gluten Free Gingerbread Cookies

23 Dec

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I just started working on a Gingerbread cookbook and Kit, something I have always wanted to do.  I want to have a great alternative Gluten Free dough. This is one of my first attempts, it’s a modified version I have used in the past. I just love it. It works fantastically for cookies, they hold their shape. I haven’t tried a whole house from this dough yet but as for cookies it is perfect. I used Cup 4 Cup flour from Whole Foods it has xanthum gum added already.
Pair these with my delicious almond milk for an allergy free treat.

Gluten Free Gingerbread Dough

Combine the following dry ingredients in a bowl and set them aside:

2 1/4 cups All-Purpose gluten free flour (with xanthum gum added)
Or
2 1/4 cups All-Purpose gluten free flour plus a 1/2 teaspoon xanthum gum)
Or
(I used 1 1/4 cups Cup for Cup flour plus a pinch of xanthum gum)
1 cup cashew meal (Trader Joe’s now has cashew meal)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch salt

6 tbs butter, softened
1/2 cup brown sugar

1 large egg
1/2 cup molasses
1 teaspoon vanilla

Add
softened butter and brown sugar in the bowl of your mixer beat on medium speed until
very light and fluffy.
Add egg, molasses and vanilla, and beat briefly on medium-low speed. You don’t want to incorporate too much air in them, they hold their shape better the less you beat them.
Add dry ingredients, mix until just incorporated

The dough will be soft but will firm up once it’s chilled. Divide the dough into two equal pieces and wrap them separately in plastic, then flatten each package into a disk for easier rolling. Chill for at least 2 hours, or overnight for best results.
When you’re ready to roll and cut the dough, remove it from the refrigerator and preheat your oven to 350°F.
Roll the dough about 1/4″ thick and use the gluten free flour to help the dough release. Choose the cutters and cut  your cookies, transfer to a foil or parchment lined cookie sheet.
Bake the cookies for 10 minutes. They’ll firm up on the edges, but should still be soft in the middle. Cool completely before decorating.

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Gluten Free – Chocolate Chocolate Chip Ice Box Cake

11 Dec

betty

Last week I went to Florida to surprise my mom, I literally just flew across the US and walked into her house at 7 pm. She was shocked to say the least! We had a lovely time just doing nothing!

On the flight home I sat next to a really sweet gal named Camron, we started joking immediatly and I knew the long flight would be less dreadful than usual. We struck up a conversation about gluten because the snack packs on the flight were less than desirable for gluten low gals, especially for a person with Celiac. She let me know that she had been involved in the Betty Crocker® Gluten Free baking contest. I am always looking for Gluten Free items that are more mainstream that anyone can make, this one fits the bill. So if you are experimenting with gluten free, try this one! Thanks to my new friend Cameron for making the flight way more fun than it usually is!

GLUTEN FREE

Chocolate Chocolate Chip Ice Box Cake

1 box Betty Crocker® Gluten Free chocolate chip cookie mix 1/2 cup butter, softened
2 teaspoons gluten-free vanilla
1 egg

2 cups whipping cream
12 oz gluten-free mascarpone cheese
1/2 cup sugar
3 tablespoons unsweetened baking cocoa Chocolate shavings or miniature chocolate chips

Preparation Instructions:

  1. Heat oven to 350°F. In medium bowl, mix cookie mix, butter, 1 teaspoon of the vanilla and the egg until soft dough forms.
  2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets to make 36 cookies.
  3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. In large bowl, beat whipping cream, mascarpone cheese, sugar, cocoa and remaining 1 teaspoon vanilla with electric mixer on low speed until blended. Beat on high speed until soft peaks form.
  5. To assemble cake, arrange 7 cookies in bottom of 8- or 9-inch springform pan. Break 1 additional cookie apart to fill in spaces. Spread 1 cup of the whipped cream mixture evenly over cookies. Arrange 7 more cookies over whipped cream layer; top with additional 1 cup whipped cream mixture. Repeat 3 more times with remaining cookies and whipped cream mixture. Spread the top smooth; cover with plastic wrap. Refrigerate at least 12 hours.

         6. To serve, run a sharp knife around edge of pan to release cake. Remove side of pan. Place cake on serving plate. Garnish with chocolate. Cut into wedges. Store covered in refrigerator.

Nutrition Information
Calories:370; Calories from Fat:210; Carbohydrate Choice:2 1/2; Cholesterol:75mg; Fat:4 1/2; Other Carbohydrate:1 1/2; Potassium:45mg; Sodium:220mg; Starch:1; Total Carbohydrate:38g; Total Fat:23g; Monounsaturated Fat:4 1/2g; Polyunsaturated Fat:1/2g; Protein:3g; Saturated Fat:14g; Sugars:25g; Trans Fat:1/2g; Fats & Oils:2tsp;

Super Delicious Fluffy Gluten Free Oatmeal Muffins

21 May

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I recently found Cup to Cup Gluten Free Flour and I think it may be the best one so far. Image

I just feel better when I eat gluten free! I have been eating that way for almost 6 years. I do eat gluten occasionally but for the most part I stick with a GF free diet. When I first started this way of eating I had gallstones, and they were horrible! I had to cut out fat and fat tastes good. After my gallbladder was removed (they tell you you don’t really need it, they lie!) I had a very hard time eating any fatty foods, so I started cutting out even more thinking maybe my digestion was screwy because of wheat or dairy. What happened, was that I started feeling alert and my occasional migraines disappeared for good.  I really had no idea I was even in a fog, but I must have been for a very long time because the change I saw from going off wheat was big. I was able to slowly reintroduce fat, truly unfortunate for my waistline!

I cut out most dairy too and my tummy problems cleared up a lot but not all the way. It wasn’t until just under two years ago I found out I had Thyroid issues that I was clear of tummy problems and the fog continues to be lifted. I continue to try and avoid dairy and wheat and feel worlds better for it.  I think a lot of us walk around not even knowing we feel terrible.

All this for muffins, yes I just gave you way too much information, but if you or your kids are feeling foggy, unmotivated or bloated try giving up gluten for a few months.

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Fluffy Gluten Free Oatmeal Muffins

These muffins are gluten free but you wouldn’t know it.

The flour does have milk powder so if you can handle a tiny bit of dairy it will be perfect for you.

1/2 cup milk (soy or almond milk)
 3/4 cup instant oatmeal
 2 Tbs vegetable oil
1/4 cup coconut oil
2 eggs
 2/3 cup brown sugar

1 cup all-purpose flour (gluten free flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup mini chips
1/4 cup shredded sweet coconut or unsweetened

Directions
Preheat oven to 400 degrees F (200 degrees C).
Butter 12 muffin cups or use cupcake papers
Mix oats and milk together in a bowl, set aside to soak for 15 minutes or longer.
Combine  flour,  baking powder, baking soda, and salt, cinnamon and nutmeg, set aside.
In a large measuring cup add coconut oil into vegetable oil. If the coconut oil is solid, mash the coconut oil into vegetable oil. Add eggs and brown sugar and mix until smooth
Add oatmeal milk mixture into wet mixture, mix.
Add dry ingredients to wet ingredients, add chocolate chips and coconut, mix until just incorporated.
Fill the prepared muffin cups with batter.
Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.

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Hamantashen, to fold or to pinch? (that is the question)

5 Mar

Hamantashen Cookie

Making cookies is always fun for kids but for us, these are especially exciting to make.  The familiar shape of the triangular cookies shows itself every March, it is the official cookie of Purim, a Jewish holiday geared toward the kiddos. (You definantly don’t have to be Jewish to make these!) We first tried a recipe that seemed to have good reviews but they came out too cakey, I needed another try and I knew exactly where to look for the perfect recipe.

I went straight to Claire’s old Preschool, the ECE Preschool at the Marin Osher JCC  A place where baking and kids is perfectly natural! They use tried and true recipes passed down from Bubi to Bubi and they really work.  If 100 preschoolers can make Challah or Hamantashen taste good then I know the recipes work! When I visited, the Director handed me an adorable colorful printout of the Hamantashen recipe. Let’s back up a minute, I know you are wondering what’s up with that weird name and why is the cookie shaped like a triangle?

The Origin of Hamantaschen
“Hamantaschen” is a Yiddish word meaning “Haman’s pockets.” Haman is the villain in the Purim story, which appears in the Biblical Book of Esther. In the story, Haman is the Grand Vizier of Persia and a rabid anti-Semite. When Mordechai, a Jewish member of the king’s court and relative of Queen Esther, refuses to bow down to Haman, the Grand Vizier plots to have all the Jews in the kingdom massacred. However, Queen Esther and Mordechai discover Haman’s plot and are able to foil it. In the end, Haman is executed on the gallows he planned to use on Mordechai.
Jews eat hamantaschen on Purim as part of the celebration of the holiday, which commemorates how Jews escaped Haman’s dastardly plans. One explanation for the triangular shape of these pastries is that Haman wore a three-cornered hat. (excerpt from http://judaism.about.com )
There are some other facts about Purim that the kids really love one is

There are four good deeds that people try to carry out at Purim time.

1) To hear the reading of the Megillot Ester (Book of Esther) at a group gathering. This developed into a custom several hundred years after the real event took place.

2) To enjoy an atmosphere that encourages celebration with food and drink.

3) Helping out at least two people who are less fortunate than we are (charity) by giving them gifts on the 14th of Adar.

It has also become a tradition (Machatzit Hashekel) to give 3 half-dollar coins to charity to commemorate the half-shekel given by each Jew in the time of the Holy Temple. This good deed is usually done in the synagogue.

4) Giving gifts to a friend who is not necessarily poor. These ready-to-eat gifts might take the form of a fruit basket (Shalach Monot), pastry or beverage.

The best part of Purim is the dress up, the kids dress as Esther, Hamen or any royal. Purple is often used in decoration because it is the color connected to royalty.  The celebration is kind of like Mardi Gras and Halloween all wrapped up in one, lots of sweets and lots of fun!

Now that the history part is out of the way we can get on to sweeter things..

This recipe was great to use, a parent form the school made it, I have no clue who, but thanks because it is so handy!

The traditional filling of the Hamantashen is poppy-seed but we love strawberry or apricot preserves. I also sliced up fresh strawberries and added a slice to each one for a fresh taste.  The method is much like making sugar cookies, you roll out the buttery dough and chill. The triangle starts with a circle, imagine that, stay in school kids, the wonders of math never cease! Use a cup or a round cookie cutter to cut circles, drop a bit of filling in and then from your triangle (recipe below)

Raw chocolate chip dough

I butter

There is a debate in the land of Hamantashen about the correct way to seal up the Hamantashen, to fold or to pinch. I was always a pincher but I recently tried a recipe from Cupcake Project, while her tashen looked and tasted good, her suggestion of folding was intregiung to me. Folding the dough can produce a beautiful cookie but we had problems. Our dough was cracking with each fold although our cookies came out pretty we were discouraged by the cracking.

When we used the recipe below we pinched, you may have to use some water on the dough to make it stick but the pinched ones came out perfectly! So I say, depending on the recipe, your oven and your skill level pinching may be the way to go. **Note- for gluten free see bottom of post.

Lizet’s Hamatashen Recipe

preheat oven to 350˚ƒ
4 1⁄2 c. flour
1 c. sugar
2 tsp. baking powder
1/4 tsp salt

Mix together in a large bowl

3 sticks butter (1 1/2 c).
soften in a bowl
3 eggs
1 tsp vanilla extract
beat eggs in a bowl, stir in vanilla.
add eggs to flour mixture, add butter, stir, then dump on clean surface, knead briefly until sticky.divide dough in quarters.  ( I wrap and chill at this point)
roll to 1/4 inch thick on floured board.
Cut circles using a cutter or cup.
Place 1 tsp filling in center of dough.
Fold or pinch 3 sides to make a triangle.
Leave some filling showing in center. 
Bake on cookie sheet about 15 minutes.

Filling: use jam, or mix 1⁄2 lb. Prunes with 1⁄4 c. strawberry jam in a food processor. Or try making your own poppy seed filling…

Mohn (Poppy seed filling)

2 c. poppy seed, finely ground

1 egg

1/3 c. honey or sugar

1 Tbs. lemon juice

1⁄4 c. chopped nuts

Wash the seeds well, them grind them in a food processor or place the seeds in a cloth and pound them with a mallet. Mix with the remaining ingredients. chill.

                                                                                  
 

Folding the dough on a cookie sheet avoids the transfer disaster.

**NOTE

When we made these goodies with for our third grade class we needed a gluten free recipe. I tried a pie dough mix and it was terribly unsuccessful. As you can see it the photo they were like sand and not folded or pinched, we just dug out a space for the jam..

One of the moms made up a batch of GF cookie dough from Pure Pantry sugar cookie mix and it worked really well for the Hamantashen. I only have a photo of our ugly ones because the better ones got gobbled right up!

Ugly duckling gluten free cookies

Making Chocolate at Home

9 Feb

Homemade Chocolate

If you follow me on Facebook you may have seen a small post about “healthier” chocolate a few weeks back. I did promise that I would write-up the recipe, so here it goes. I have been on a Valentine’s kick, so to add to it I thought this would be a great time to make up a batch of this chocolate and wrap it up for your kids.

Recently I have been on a fitness craze, after eight years of writing about Toddlers and kid food I realized I had forgotten all about my health! I decided to start working out and making sure all my health ducks were in a row! I had a sneaking suspicion my thyroid was really out of wack and I was right, I got that all squared away and have enjoyed having my energy and motivation back again! That said, let’s eat chocolate!!

Now that my daughter is older 8 1/2  (I still consider her a toddler, but don’t tell her that.) We spend less time in the kitchen because she is busy with activities, friends and taking care of her doggie, Peepers and Violet the rat! When we are in the  kitchen I try to make it extra fun and something she really wants to do. We both love chocolate so when I came across this easy way to make chocolate at home I knew we had to make it.

In all my searches for healthy foods on my latest online obsession, Pinterest I keep coming up with a cute site called Chocolate Covered Katie she is a darling girl who makes healthy low-fat vegan desserts. I found her Chocolate recipe and had to make it. The ingredients are easy to get, you may already have them in your house!! I like her ideas, I do modify them a lot or just use them as inspiration, couldn’t we all use some of that?

Next time we make this we will add chopped salted almonds, mint extract or toasted coconut.

Ingredients for Hot Chocolate Bars

Here is my version of

Hot Chocolate Bars

Next time we make this we will add chopped salted almonds, mint extract or toasted coconut.
I like Scharfenburger cocoa powder or as pictured the Organic  Gaia is nice too. We happened to have some cute chocolate molds but you could use silicone cupcake molds or just plain old paper ones.
 This makes about 6 – 2 inch chocolates.

(gluten-free)

 

  • 1/2 cup plus 1 tablespoon cocoa powder
  • 4 tablespoons unrefined coconut oil (Trader Joe’s now carries this)
  • 1/4 cup  light agave nectar
  • 2- 3  drops stevia
  • optional: extracts, cocoa nibs, rice Krispies or other add-ins

In the microwave melt coconut oil in a small bowl. Coconut oil has a very low melthing point you will only need about 15-30 seconds to melt it.  Add agave or/and stevia drops. Stir, add cocoa powder. (I do not add water or milk as she suggests.)

and add 3-4 Tbs water or non-dairy milk if only using stevia

Stir, stir, stir until it gets thick. Pour into any flat container (or candy molds or smash between layers of wax paper or in Ziploc bags). Refrigerate until solid.

Tip- If you add too much agave the texture will change, try to keep the measurement to 1/4 cup.

 

 

 

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