Cooking-eBook: February 2014

Friday, February 28, 2014

Polvorones - Spanish Almond Cookies

All my last month's pending challenges will be posted this month. Last month's International Food Challenge started by Saraswathi and Shobana, was hosted by Sharanya. Every month a region's cuisine is explored and for the month of February it was Andalusia, the southern part of Spain. She gave us four recipes and we were to choose any one from them. At first I wanted to try out a savoury dish but at the last moment I changed my mind and made these cookies. Polvorones are famous throughout Spain during Christmas. On the day of preparation, I had some guests and I was happy that I could serve these with coffee. The preparation was quite easy and the cookies turned out crispy and flaky and so delicious. Making the almond flour was the only lengthy task needed for these cookies, but if you can get it in stores then it is fine. While grinding the blanched almonds, pulse it in a mixer along with 2-3 tbs of flour to get a nice non clumpy flour.

Recipe Source: Sea Salt With Food

Makes 16 Cookies

Ingredients:

Flour/ Maida-110 gm

Icing Sugar-40 gm

Almond Flour- 50 gm

Unsalted Butter-100 gm

Procedure:

1. Preheat oven to 150C.

2. In a bowl cream together butter and icing sugar.

3. Add the almond flour and flour to the butter mixture and mix to form a soft dough.

4. Roll it on a lightly floured counter and cut out cookies with your favourite cutter.

5. Arrange on a greased baking tray.

6. Bake the cookies for 20 minutes or until slightly brown.

7. Allow them to cool on wire rack.

8. Dust with icing sugar and serve.

Take butter and sugar.

Mix flour and almond flour.

Cream butter sugar using a wooden spatula.

Add the flour mixture.

Knead dough and roll into a thick disc.

Cut the cookies using a cutter.

Arrange on a greased baking tray and bake.

Dust with icing sugar and serve.

Thursday, February 27, 2014

Beetroot Pachadi

I love beetroot and I can have it raw as salad or as a delicious poriyal. My daughter likes poriyal and the pink poori I make with beet juice. But hubby dear hates beetroot and whenever I prepare a dish with it, he never touches it. Sometimes, I have to make another extra side dish just for him. So when I made this pachadi from nandoo's kitchen, I thought he would not touch it. But to my utter surprise, he liked it very much. I made dal palak and for the side I made this delicious beetroot pachadi. When mixed with curd it turned to a lovely pink and I just loved it. It was quite spicy with ginger and green chillies and DH has asked me to make it again. So thanks to Lisha for this yum recipe. This for the second day of Blogging Marathon #34, week 4 in which I am preparing from Nandoo's Kitchen. This is also one of Kerala Sadya recipes and I am extremely happy to have tried this. If you are making it hours before serving, then do not add curd to the pachadi. Add it at the time of serving else it will become sour.

Remembering Dad With his favorite Sweet - Rasgolla with a South Indian Twist

It has been more than 10 days, I posted in my blog. These 10 days were the toughest days in this new year. After mom left us to heavenly abode 6 months back, my dad has also followed her. I just couldn't believe it. Now I am left without my parents and it is killing me. Until they were alive a small girl was alive within me and now I feel like I am missing that girl. Suddenly I feel very lonely and old. The only reason I am staying sane is my little girl Sruti. I didn't even feel like sitting before my PC, but I wanted something to divert me from the sorrow which has struck me the second time in six months. And this post is to remember my Dad with his favourite sweet.

This is the snap of mom and dad before 20 years. I know the editing is very bad but I couldn't do a better job.

Mushroom and Spinach Lasagna

Lasagna is a Pasta dish made in layers with meat sauce and cheese. I made a vegetarian version using mushroom and spinach. One of my readers wanted me to post Lasagna recipe. I have seen so many recipes but never attempted it at home. SO when I saw the Lasagna sheets in the stores I grabbed it. Those sheets were oven ready sheets so you need not precook the sheets. Just layer it with sauce and cheese and bake for 30 minutes and Lasagna is ready. This recipe is adapted from Titli's vegetarian lasagna. It turned out wonderful. The white cheese sauce was absolutely delicious and it just melted in the mouth. I am really happy that I tried this. Next time I am planning to do a spicy version as hubby likes only spicy food. I assembled the lasagna and refrigerated it. The next day I baked it. There is one more lasagna in the freezer. You can either freeze uncooked lasagna or cooked lasagna. Both works great. So have one in freezer and on a day when you are in no mood to work in kitchen, just remove it, thaw and bake. Your food is ready in 30 minutes without even doing any work...

Eggless Santa Claus Challah

For the Home Baker's challenge, I made two recipes from the recipes suggested by Priya. One being the Snowmen Butter Cookies, the other one I chose was Challah. Challah is a Jewish braide bread relished on Sabbath. It consists of eggs and that gives a fluffy bread. I have made Eggless Challah in braided form before and I was searching for other options to shape the bread. Recently I came across the Santa Claus bread in one of the groups. I am sorry I forgot the blogger but I searched for a detailed post and came across one in Taste of Home. The shaping was so much fun and the end result was awesome. My daughter loved it. The bread itself turned out super soft and the texture was very nice. You can use this recipe and braid the dough for an authentic finish.

Wish to Just Eat South Indian Food?

And you thought Indian food was just about the dal makhanis, shahi paneers and tandoori chickens? If yes, you couldn’t be farther away from what the fact is – that Indian food is equally about the dosas and idlis, the upmas and uttapams. After all, South Indian cuisine is an integral part of the culinary heritage of our country. And if I may add, eaten and enjoyed widely, all over India.

Eggless Sfogliatelle Ricci- An Italian Pastry - Tribute To Lis - Queen Of Daring Bakers

Today while I visited the Daring Baker's group page, I was shocked to learn about the demise of DB's co founder Lisa who blogged at La Mia Cucina. Dearly called as Lis, she used to introduce us to the host every month. I am one of the silent admirer of Lis. I think Daring Bakers group is the first group to do monthly challenges. Nowadays there are so many groups among bloggers but Daring Bakers remain on top. I am proud to be part of Daring Kitchen for the past three years and this month's challenge post is a tribute to Lis for bringing so many wonderful cooks from all over the world together. I am extremely sad that every month I am doing a tribute post. First it was for my mom, then for my beloved chef Tarla Dalal and now for Lis. I hope this stops this year. I really don't want to lose anybody next year...

Eggless Sfogliatelle Frolle

Yesterday I shared with you the first recipe I tried for this month's Daring Baker's Challenge. And here comes the other recipe. Thought the preparation is quite simple in comparison to Ricci, it tastes amazing. Hubby liked this more than the Ricci. I myself liked this very much. The outer covering is a pie dough and filling is the semolina ricotta filling used in Sfogliatelle Ricci. I used my eggless Apple Pie crust which usually turns out good. The result was a flaky, soft crust and a soft delicious filling. I made the pie crust dough during one of the cookery class session in which I had to demonstrate it to a student. I then used it to make this yummy pastry during evening.

Paneer Sandwich

For the third week of Blogging Marathon#34, I chose the theme evening snacks. When my daughter returns from school, the very first question she asks after entering home is "Mom, What is for snacks today?" So I make sure that she gets her favourite snack every day. Some times, when I feel lazy, I buy a biscuit packet or murukku packet. As many of you have noticed, I don't have a sandwich recipe in my blog because I didn't have a sandwich maker. But recently I got a sandwich maker as a free gift when I got another kitchen appliance and I was very happy to make this sandwich for my daughter. My mom used to make delicious sandwiches and my brother's friends in Pondicherry were great fans of her sandwiches. She used to apply a generous amount of vanaspathi on all the sides of the bread slice and she used to make a delicious potato stuffing for the sandwich. She had a sandwich maker which has to be used on a stove and I still remember it after all these years. She used to buy 3-4 packs of large Modern bread for my brother's friends and finally we would end up with no sandwich for myself and mom. They used to devour the sandwiches and I am sure they will remember it even now. Now as I am little concerned about my health, I used butter for my daughter and I made it oil and butter free for myself and hubby. It can never beat the taste of mom's sandwich but it is guilt free. I also used wheat bread instead of white bread. But do try it with white bread and vanaspathi for a delicious treat. My daughter loved these sandwiches and I think one day she will say that nothing could beat her mom's sandwiches....

Inji Puli/ Puli Inji

Today starts the final week of Blogging Marathon #34 and I have chosen to blog from a fellow blogger as a special theme. The blogger I am paired with is Lisha of Nandoo's Kitchen. She has a nice collection of recipes and what interested me the most are the Kerala Sadya recipes. So I selected three recipes from her blog and prepared them. I will be blogging about them for the three days. The first recipe I made is the spicy pickle made for sadya. Pairing ginger and tamarind makes the pickle super tangy and super spicy. It was absolutely delicious with curd rice. This is an important part of the Sadya menu and I have heard a lot about it through fellow bloggers. But this is the first time I am trying this and I just loved it...

Snow Men Butter Cookies

This month's Home Baker's Challenge was hosted by Priya of Cook Like Priya. As December is the month of Christmas, she had suggested three cookies recipes, two cakes and two bread recipes. We were to choose any of the given recipes. I loved the look of this snow man cookie and so I tried it out. It was very colourful, crispy and very delicious. My daughter loved them. It was full of butter flavour and my house was so aromatic when these cute cookies were baking in the oven. It is a very easy dough but you need a lot of patience to make the figurines. The given recipe yields more than 20 cookies.

Eggless Christmas Pudding

Christmas pudding is a steamed rich fruit pudding served during the dinner on Christmas. I have read about the Christmas pudding in an Agatha Christie novel in which Poirot visits a house during Christmas and solves a mystery. The ruby which he came in search of would be found in one of the puddings served on Christmas. I never thought that I will be making Christmas pudding. When I was going through my book shelf I saw this novel and decided on doing it at home. Traditionally pudding has eggs, suet ( a type of fat from animals) and alcohol. I decided to make an eggless, suet free, alcohol free pudding at home. I saw a vegetarian version of the pudding at Titli's Kitchen but still it had eggs. So I adapted Titli's recipe according to my preference and ended with a flavourful, delicious, moist, rich pudding. This is steamed for 6 hours and once cool you need to remove it from the mould. I am having this pudding mould for so many years but never once used it. And finally it came to use and I am so so happy for recreating this in my kitchen.

Ice Cream Falooda

I am a member of South Vs North Challenge, started by Divya of You Too Can Cook. Every month, a member from North team will challenge the South team with an authentic north Indian recipe, while a member of Southern team will challenge the North team with an authentic South Indian recipe. I try to participate every month, but once I skipped the challenge. It was on September and the challenge was hosted by Minnie. Falooda, being a rich north Indian dessert is a layered chilled dessert, the main ingredient being falooda noodle. The falooda noodles are readily available in market and it is easy breezy to make this dessert. But for me, it was tough as my fridge was giving so many problems and falooda noodles is not available at my place. I went through so many posts on making the noodles at home, but due to the lack of my fridge, I didn't attempt it. And one fine day, i.e my birthday, my hubby dear gifted me a fridge and the first thought which came to my mind was to try falooda. I didn't want to buy icecream and so made it at home.

Eggless Slovak Paska Bread and Paska Peeps

Slovak Paska is an Eastern European Easter Bread made with eggs, sugar, milk, flour and yeast. It has so much decorative details on the top. For the Baking Eggless Challenge this month, everyone wanted anything other than sweets and so I selected this decorative bread. This is not loaded with sugar. And the technique used in the decorations was quite interesting. There is also peeps made out of paska flour. These are cute bird figurines made with the dough and then baked. So this became this month's challenge. We had to avoid eggs in the original recipe and come up with our own recipe without compromising on the texture of the bread. Here is my experiment with the dough....

Gujarathi Gathiya

For this month's Indian Cooking Challenge, Srivalli got the recipe for Gujarathi snack Gathiya from Vaishali who got it from her friend. Gathiya is a savoury snack which is almost like the south Indian kara sev. The only difference is it is mildly spiced whereas kara sev is extremely spicy. I made this two days back. Sruti is not a great fan of savoury snacks but hubby dear loved it. We are having a nice time during coffee. They pair up perfectly. The addition of baking soda to the dough is very quite interesting. We need to roast baking soda until brown and then add it to the flour. This makes sure that the gathiyas melt in the mouth. The addition of ajwain/ omam gives it a nice flavour.

Chocolate Truffle

Happy Valentine's Day!!

When I think of Valentine's, I think of chocolates and cakes and candies and the colour red..But hubby dear is quite opposite to me. He is not a great fan of chocolates. He loves regional sweets and even when I do chocolate based desserts, he tastes them but do not eat it like we do. Today, I gave him a truffle and his face changed as if I gave him a piece of ginger. Too bad! But to compensate it my daughter loved and loved and loved it..But I had to restrict her to two a day. I made three varieties of truffles today. One coated with cocoa powder, the other in fresh coconut and the final coated with pista.

The truffle is very easy to make and melts in your mouth. It screams chocolate.. Who doesn't love silk like smooth truffle? OK there is one person who doesn't love it but we don't mind. The truffle has only two ingredients in it apart from the topping. Dark chocolate paired with cream makes this rich creamy melt in the mouth truffle. Truffle has to be refrigerated otherwise they just start melting and will become gooey. But if you don't mind licking it, then it is fine. It is better to serve them in paper liners just to avoid the mess it creates while eating. Making truffle has been in my mind for long and today I completed the task.

Ingredients:

Fresh Cream- 200 ml

Bitter Sweet Chocolate-250 gm

Finely chopped nuts, cocoa powder and coconut for rolling the truffles

Procedure:

1. In a heavy bottomed pan heat milk on medium flame until bubbles starts to appear.

2. Remove from flame and add chopped bitter sweet chocolate.

3. Keep on stirring until all the chocolate has melted and you end with a shiny chocolate sauce. Resist the temptation to drink it.

4. Now bring it to room temperature.

5. Place it in fridge and leave it there for at least one hour until it becomes thick.

6. You can even leave it overnight.

7. Keep the liners, nuts, coconut and cocoa powder ready.

8. Take the truffle mixture from the fridge, take spoon full of the mixture and drop into the topping.

9. With the help of a fork or a spoon, roll it to coat it fully with the topping.

10. Place it inside liners.

11. Refrigerate until the time of serving.

This is the creamy refrigerated truffle mixture.

How good is this??

Keep everything ready and start rolling truffles in cocoa powder or any other topping of your choice.

I just loved it..

Here is the finished truffle plate. Who wants one??

Eggless Crème Brûlée

Crème Brûlée is an egg based custard topped with a crunchy caramel layer. The crunchy caramel layer is usually formed with sprinkling sugar and heating it with a blow torch to caramelize it. A caramel disc may also be prepared and the custard can be topped with this disc while serving. For Baking Eggless Group Challenge, Vimala Lakshmi of Cooking Club suggested this from Sanjeev Kapoor's website. The egg in the custard makes it a creamy pudding. And the caramel layer needed a blow torch. These were the challenges we had to face during the preparation. I successfully replaced the eggs with china grass and used a heated spoon instead of a blow torch ( the idea is not my own. I adapted it from here) and the custard turned out fabulous. Though the caramel layer was uneven, it's crunchiness was a perfect combination to the creamy pudding. The quantity made 6 small ramekins of crème brûlée and we both enjoyed them to the core. The Baking Eggless Group has completed two years successfully and we really had a great time converting twenty four egg based recipes into eggless ones. And I hope to continue it for this year also and you will see more interesting recipes in future...

Vendakka Theeyal

We all love tamarind based gravies and when I saw this at nandoo's kitchen, I was tempted to try it right away. This is a recipe from Kerala. This is similar to the puli kulambu in Tamilnadu. And there are so many varieties in it such as ulli theeyal, vendakka theeyal, pavakka theeyal, muringakka theeyal and there is even a fish theeyal when I was browsing through blogs. As puli klambu is always welcome at my place, I made this vendakka theeyal using okra/ ladies finger and served it along with rice and cabbage poriyal. It was a wonderful combination and we had a filling lunch today. This is my final post for the Blogging Marathon #34.

Announcing Walk Through Memory Lane - December and Winner of November WTML

I am late in announcing this month's WTML due to some busy schedule. Last month's WTML was hosted by Shailaja at Sahara Recipes . She has received a wonderful number of entries. Among the 117 recipes she got, I selected a winner using random number generator. The winner of last month's WTML is entry number 42 - Easy Tomato onion Side Dish by Sangeetha. Please contact me at gayathriraani@gmail.com with your Indian address and phone number to claim the prize

This is the final month of this year and from next year, I am thinking of modifying the event a little bit. Will keep it as a surprise for you all for the new year. This month's event is hosted by Poornima of Poornima's Cook Book. This month also there is a book giveaway for the lucky winner. The winner will receive a copy of Non Fried Snacks by Tarla Dalal. This will surely be the New Year Gift from Gayathri's Cook Spot. So please send Poorima your entries and get a chance to win this book and try out guilt free snacks..

Tuesday, February 11, 2014

Golubsty / Cabbage Rolls - Vegetarian Version

Golubsty is a classic Russian dish made of cabbage leaves stuffed with rice and beef. I made a vegetarian version of Golubsty with mushroom and rice. I made this for this month's Daring Cook's challenge. This month's host Olga gave us three versions of cabbage rolls for this month's challenge, one the authentic version, one with fish and the other with vegetables. I chose to do the vegetarian version and made some changes to Olga's recipes to give an Indian touch to it. I added chilly powder to make it more spicy and hubby dear liked it so much. It was such a satisfying dinner. I added lots of sauce and the rolls turned out so saucy. If you want, you can decrease the amount of sauce you add to the rolls.
The procedure is quite interesting. Usually large cabbage is used but as I get only medium sized cabbage here, I bought it home. You need to cook the whole cabbage in water until the leaves come apart and becomes transparent and soft. You need to prepare the filling and the sauce, then stuff the cabbage leaves with the prepared filling, roll it, arrange in a baking pan, our the sauce over and bake. You can also do it on stove top but you need to ensure that the flame is on the lowest setting as it takes 1 1/2 hours to finish cooking.

Eggless Black Forest Cake

Every time I see the snap of Black Forest Cake, I am so tempted to try it at home. But thinking about the richness of the cake and the calories, I just stay away from it. I have started taking cookery classes and one lady who came to get the details of the classes wanted me to teach Black Forest Cake. So it was the perfect time to try the cake and test the recipe. Immediately I started collecting all the ingredients required and made it the next day. I made an 8" chocolate cake, layered it with whipped cream and cherries, and frosted the cake with whipped cream and decorated it with cream and cherries. I made the cake as two layers but if you want it, you can slice the cake into 3 or 4 slices and layer them with whipped cream and cherries. For the soaking syrup I used the syrup that came in the tin with the cherries. As whipped cream frosting is used, it is better to refrigerate the cake once it is prepared. And after the cream was set, I sliced it up. I was so excited. And it turned out awesome...The cream, cherries and chocolate cake mingle together to create a divine dessert...If you want to know what I am talking about, you need to try this cake. The cake just melted in the mouth..

Eggless Blondies / Blonde Brownies

Who knows about blondies? I heard of blondies only two months back but never bothered to check the recipe. This month Sharanya of Just Not The Cakes hosted the challenge at Home Bakers and one of the recipes she chose was a Blondie. So I googled to know about it. IT is nothing but a Brownie minus cocoa powder and so it is light in colour while the brownie is darker because of the cocoa powder used. Blondies or Blonde Brownies are usually served as it is without frosting or glazing. The brown sugar gives the necessary sweetness. Blondies can be made plain or with nuts or chocochips to give the extra crunch.

Green Gram/ Paasipayaru Sundal

For the second day of Blogging Marathon #34, it is a simple yet delicious sundal under evening snacks. My mom used to make sundal often for evening snacks. And I used to love this sundal. It is quite easy to make and I don't add onions in sundal. But if you like you can add a finely chopped onion while tempering. The boiling of the gram is the most important point while making this sundal. I usually cook it in a pan so that I will be able to see how much it has cooked. I stay away from pressure cooking as this sundal goes mushy very easily. During my hostel days, they used to give us this sundal on Thursday evening and they would serve some sugar along with it. At first I used to hate this combination but after some days started loving it. And even today when I prepare this sundal, I add generous helping of sugar along with the sundal and PK gives me a weird look. But who cares???

Eggless French Yule Log/ Buche de Noel

Yule log is long and hard log burned during traditional Christmas and Yule celebrations. This cake is related to the log and is made for Christmas. It is called as Buche De Noel and the recipe has a lots of eggs to get the perfect sponge. This was suggested by Tanushree of Ma Niche along with so many other drool worthy recipes. This has been in my to do list for long and so I chose to do it for this month's Baking Partner's Challenge. Making the eggless sponge for the roll was a challenge. I have tried so many recipes in the past but always end with a cracky roll. So this time I googled for a perfect eggless sponge sheet and I came across one at Artisan Vegan Life. For the filling I adapted the recipe from Williams- Sonama and both the recipes came out really well...

Eggless Classic Chocolate Whoopie Pie

Whoopie Pies are cross between a cake and cookie. With two cookie like cake slices with a sweet creamy filling, whoopie pie also tastes like cupcakes but they are easy to pack and carry. These are also known as Black moon, Bob, Gob or BFO (Big Fat Oreo). There are so many variations of the cake and filling. For this month's Daring Bakers Challenge, the host Bourbonnatrix of Bourbonnatrix Bakes selected an easy recipe. She gave us three versions of Whoopie Pies with three different fillings. I went for the Chocolate version but for the filling I used my butter cream recipe along with mixed fruit jam. Though the whoopie pie looks not very smooth on top, they tasted amazing. Nowadays, there is a craze of Choco Pies which come in individual packings. Sruti likes it so much but whenever she eats it she becomes sick. So it is completely banned at our house. When I saw this recipe I was happy to recreate my daughter's favourite snack at home and she too was so happy. My niece and my dad also like it so much. The two chocolate cookies have a crispy top and a soft crumb which goes very well with the jam and fluffy butter cream. When you take a bite, the combination sizzles your taste buds. This is pretty easy to make and assemble and it can make a great party snack...

Malai Kofta Curry

For this month's South Vs North Challenge, started by Divya, Nupur of Northern team challenged the Southern team with a delicious and rich gravy. Malayi Kofta curry is a rich creamy gravy served along with soft paneer koftas. This is a restaurant style gravy which goes very well with tandoori roti, naan and other flat breads. The paneer koftas are actually deep fried, but it is completely your choice. You can either deep fry them or shallow fry or bake or cook them in paniyaram pans. However you cook the koftas, the final gravy turns out delicious. I recently purchased a grill plate for making rotis. To go with the gravy I made some rotis made on the grill plate. The combination was quite fantastic.

Magickart - Online Shopping Made Easy

How many of you love shopping?? I hope most of us are crazy of shopping. Whenever I ask hubby to take me out to shopping, he is afraid that I would spend too much on cookware and bakeware. He is almost right as I love to buy equipment, cake tins and so on. And the major disadvantage for me is that I live in Madurai. Though I get some basic pans and bakewares, it is very difficult to source many important items required for baking. So when we visit Coimbatore or Chennai, I make sure that I visit Nilgiris or any other shop famous for bakewares. Nowadays, travelling is very scarce and I couldn't go for shopping. To people like me online stores are a boon. Recently I came across Magickart which has a large variety of Kitchen appliances, bakewares, cookwares and kitchen accessories. I was going through the website and I think I spent the whole day sitting before computer and looking at all the beautiful items on sale there.

You also get a discount worth Rs 1500 on your shopping after sign up. Here are a list of items on sale.

The Bakeware Section

Under Bakewares there are so many categories such as cake baking pans, chocolate moulds, muffin pans, baking accessories and cookie sheets. I loved this section a lot and am planning to buy a springform bundt pan cum tart tin. That looks super cute...

The Cookware Section

In this section you can buy pots and pans either non stick or hard anodised which can make your kitchen look beautiful. There are dosa pans, kadai, deep fry pans and pressure cookers from leading brands in India.

The Kitchen Section

This is the most impressive section of all. All the kitchen gadgets are available here. Some are so new in design. They have also given a video on how to use the particular gadget. I loved the garlic peeler and have a plan to buy one.

The Appliances Section

Rice Cookers, coffee makers, Pizza pans, sandwich makers are some among the large list in the appliances section.

The Dining Section

Make your dining table look beautiful with the serving bowls and dinner sets from this section...

The Storage Section

And here are some of the items which are a must in every kitchen. Cute looking storage boxes, canisters and containers adorn this section.

What I have listed are a drop from the ocean and you need to visit the website to know about the whole range of products available there. Hope you find what you want and have a wonderful experience of online shopping with Magickart.

Website : Magickart

Facebook Page: https://www.facebook.com/Magickart.in

Friday, February 28, 2014

Thursday, February 27, 2014

Tuesday, February 25, 2014

Monday, February 24, 2014

Sunday, February 23, 2014

Friday, February 21, 2014

Sunday, February 16, 2014

Saturday, February 15, 2014

Thursday, February 13, 2014

Wednesday, February 12, 2014

Tuesday, February 11, 2014

Monday, February 10, 2014

Saturday, February 8, 2014

Friday, February 7, 2014