#pros: bread toasty cheese melt
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delayed making myself a particular sandwich for. 4 days because the moment needed to be exactly right (normal) but anyway seeking input
#it’s a baguette style bread with avocado tomato cheddar swiss turkey and pepper if that helps#pros: bread toasty cheese melt#cons: have to wait for butter to soften for optimal Bread Outcome#also spreading the avocado (prefer smashed style) on hot bread is difficult but i don’t want the avocado to get Hot either
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FAST & EASY BREAKFAST RECIPES
Tomato Scrambled Eggs
For today’s breakfast, fluffy, creamy eggs hold together a mass of tangy, juicy, sweet tomatoes. Best enjoyed when tomatoes are in season.
Ingredients
½ tbsp butter
4 cups fresh tomatoes or 2 cups canned
tomatoes, chopped
4 eggs
salt and pepper
Additions
fresh basil or other herbs, chopped
Recipe
Put a small pan on medium heat and melt the butter, then swirl it around to coat the pan. Add the tomatoes.
Cook until the tomatoes release their juice and most of the juice evaporates, about 5 to 7 minutes.
Meanwhile, crack the eggs into a bowl and add a generous sprinkling of salt and pepper.
Beat the eggs lightly with a fork.
Once most of the juice has cooked out of the tomatoes, turn the heat down to low and add the eggs to the pan.
Using a spatula, gently mix the eggs and tomatoes.
Carefully stir the eggs to keep them from forming chunks.
Turn down the heat as low as possible; the slower your eggs cook, the creamier they’ll be.
Once the eggs are done, turn off the heat and add any chopped herbs you have around.
Basil is the best with tomatoes. If you have some around, serve over toast or a tortilla.
Omelette Always good as easy breakfast
I make this omelette at least once a week. It’s insanely delicious, whether laden with veggies or kept simpleI love it with dill, but it’s good with almost any herb or scallions. Once you are a pro at making this, add any other cooked veggies you have around.
Ingredients
4 eggs
2 tbsp fresh dill, finely chopped
salt and pepper
butter for the pan
1 shallot or ½ small red onion,
finely diced
¼ cup grated cheese
Recipe
Crack the eggs in a bowl. Add the dill, salt, pepper, and beat with a fork.
Put a big saucepan on medium-high heat. Melt a small blob of butter in the pan.
Once the butter is sizzling, add the onion and sauté for about two minutes, until it’s translucent and smells great.
Add the egg to the hot pan and swirl it around to coat the surface evenly. If the center of the omelette cooks more quickly than the edge, use a spatula to pull any raw egg into the middle.
Then stop touching it.
After about 30 seconds, toss the cheese on top along with any other raw or cooked vegetable you feel like adding.
Once none of the egg remains translucent, fold the omelette in half with your spatula, then lift it out of the pan.
You don’t want any brown on your eggs.
If I’m serving two people, I usually cut one large omelette in half rather than making two omelettes. However, when you feel like being fancy, you can make a pair of two-egg omelettes simply by using half the ingredients for each. For extra fanciness, roll up the omelette instead of folding it—that’s how the French do it, traditionally. The result will be quite thin and tender.
Good and Cheap Broiled Grapefruit For Breakfast
If your oven has a broiler, this is a fast and fun way to liven up a standard, healthy breakfast of grapefruit. This method produces a hot and sticky treat.
Ingredients
2 grapefruit
2 tbsp brown sugar
salt
Recipe
Turn on the broiler in your oven.
Split a grapefruit in half and place it on a baking tray or in an oven-proof pan.
Sprinkle the pink halves evenly with sugar and top with just a tiny bit of salt to bring out the flavor.
Place the grapefruit halves under the broiler until they turn bubbly and a little brown (or even black) around the edges.
This usually takes about 3 minutes, but monitor it because every broiler is different. Don’t get distracted!
Overbroiling ruins a good meal fast.
If you have maple syrup on hand, use it instead of sugar for even more flavor. This breakfast will make a grapefruit lover out of you!C
The Sweat Banana Pancakes For Romantic Breakfasts
With the creamy texture and delicious flavor of bananas, these pancakes are stunningly good. You will be seriously popular if you feed these to your family or friends. Another plus: this is a great way to get rid of mushy bananas (that doesn’t involve making banana bread).
Ingredients
2 cups all-purpose flour
¼ cup brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 bananas, mashed
2 eggs
1½ cups milk
1 tsp vanilla
2 bananas, sliced
butter for cooking
Recipe
In a medium bowl, add the flour, brown sugar, baking powder, soda and salt. Mix thoroughly with a spoon.
In another bowl, add the mashed bananas (or just mash them in the bowl), eggs, milk, and vanilla, then mix.
Add the dry mixture from the other bowl into the second bowl.
Gently stir it with a spoon until everything just comes together.
Tender pancakes come from not over-mixing the batter. If there are still a few pockets of flour, don’t worry about it.
Let the mixture sit for 10 to 15 minutes.
Place a non-stick or cast-iron pan on medium heat. Once it’s hot, melt a small amount of butter, about ½ teaspoon, then ladle some pancake batter into the center of the pan.
You can make your pancakes as large or small as you like. A normal amount is about 1/4 to 1/3 cup of batter. If it’s your first time making pancakes, make them smaller: they’ll be easier to flip.
As soon as the batter is in the pan, place 3 to 4 banana slices atop of the uncooked side of the pancake.
Once the edges of the pancake start to dry up and you can see the middle start to bubble, flip the pancake over.
Cook until it is browned on both sides. Stack the finished pancake on a plate in a warm oven and repeat the above process until you run out of batter. Serve hot, with butter and syrup.
WOW Get Chocolate Zucchini Muffins on your babies breakfast
Ingredients
2 cups grated zucchini 1½ cups all-purpose flour 1½ cups oats ½ cup cocoa powder 1½ cups sugar 1 tbsp cinnamon (optional) 2 tsp baking soda 1 tsp salt 4 eggs 1 cup plain yogurt ½ cup dark chocolate chips (optional)
Recipe
Preheat the oven to 350 °F. Cut off the round end of the zucchini (which is a little tough), but keep the stem to use as a handhold.
Shred the zucchini with a box grater, stopping when you get to the stem.
Butter or oil 24 muffin tins, or just line them with muffin cups.
Measure the dry ingredients (flour, oats, cocoa powder, sugar, cinnamon, baking soda, and salt) into a medium bowl.
Mix the zucchini, eggs, and yogurt in a larger bowl. Add the dry ingredients, then mix until everything is just combined.
Add the chocolate chips if you’re using them, then stir once.
With a spoon, dollop the batter into the muffin tins until each cup is about ¾ full and bake for 20 minutes.
Pull the muffins out and poke with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes.
Let the muffins cool in their tins for 20 to 30 minutes, then eat them warm!
Whole-Wheat Jalapeño Cheddar Scones
Ingredients
½ cup butter
2½ cups whole-wheat flour
1 tbsp baking powder
1 tsp salt
4 oz sharp cheddar, diced
1 jalapeño, finely diced
2 eggs, lightly beaten
½ cup milk
e g g wa s h
1 egg
salt and pepper
Directions
Place the butter in the freezer for 30 minutes.
Turn the oven to 400 °F. Line a baking sheet with parchment paper, or lightly grease the pan if you don’t have the paper.
In a large bowl, combine the flour, baking powder, and salt.
Prepare your jalapeño and cheese. Cutting the cheese into cubes rather than grating it means you’ll have pockets of gooey cheese that contrast nicely with the scone.
If you want the spice of the jalapeño, leave the seeds and membrane; if you like it milder, remove them and chop up only the pepper itself.
Remove the butter from the freezer and grate it directly into the flour mixture. (Use a cheese grater—it’s the best way to break up butter without melting it.) Using your hands, gently squish the butter into the flour until everything is incorporated but not smooth.
The chunks of butter will create flaky scones. Add the jalapeño, cheese, eggs, and milk to the bowl, then use your hands to gently mix everything until it just comes together. It will probably be a little shaggy, but that’s just fine.
Sprinkle flour on a clean countertop and dump the dough onto it. Gently shape the dough into a disc about 1½��� thick. Cut the dough into six triangles, like a pizza, and move them to the cookie sheet.
In a small bowl, gently beat the egg for the egg wash.
Brush it over the scones, then sprinkle salt and pepper over each one. Bake for 25 minutes or until the scones are golden brown.
Good and Cheap - Peanut Butter and Jelly Granola Bars For Breakfast
Ingredients
3 cups rolled oats (or 2 cups
oats and 1 cup Rice Krispies)
½ cup peanut butter
½ cup jelly or jam
¼ cup hot water
¼ tsp salt
butter or vegetable oil
additions
nuts
coconut
dried fruit
honey
Directions
Heat the oven to 350 °F.
Butter or oil an 8” x 11” baking pan. If you have a different size pan, that’s fine—it’ll just change how thick the bars are.
Pour the oats into a large bowl. You can use quick oats if they’re all you have, but I prefer the bite and chew of rolled oats.
For a different texture, you can also substitute a cup of oats with a cup of Rice Krispies, but the bars are great either way.
Add the peanut butter, half the jelly, the water, and the salt to a small pan. Stir over low heat until it’s smooth
Mix the peanut butter and jelly concoction into the oatuntil all the oats are coated and you have a sticky massDump the mixture into the oiled pan and press it into an even layer. Spread the remaining jelly over the top.
Pop the pan into the oven for 25 minutes, until it’s toasty and brown around the edges. Mmm. Crunchy.
Leave the bars in the pan until they cool completely, about an hour, then slice into 12 bars.
Good and Cheap - Egg Sandwich with Mushroom Hash
Ingredients
2 tsp butter 1 small potato, diced ½ lb mushrooms, sliced 2 cloves garlic, finely chopped 2 eggs salt and pepper 2 rolls, 2 English muffins, or 4 slices of bread a d d i t i o n s tomato, sliced avocado cheese v a r i a t i o n s potato and onion potato and pea collards and bacon zucchini chorizo and green chili
Recipe
Melt half the butter in a pan on medium heat, then throw in the potato and cook for 5 minutes, stirring minimally. Season with salt and pepper.
Add the mushrooms and garlic, as well as a splash of water if the potatoes are getting stuck to the pan.
Cook for another 5 minutes, until the mushrooms are brown and have shrunk down.
Test the potato by piercing one piece with a fork. If it goes through easily, youâre done. If not, cook for a few more minutes. (The smaller the potatoes are chopped, the quicker theyâll cook.)
Taste and adjust the seasoning to your preferences.
Melt the other teaspoon of butter in another pan on medium heat. Crack the eggs into the pan and dust with salt and pepper again. Salt and pepper are critical to these ingredients, so donât worry about overdoing it.
If you like your eggs sunny-side up, place a lid over the pan to ensure the whites will cook through without making the yolks hard. Once the whites are no longer translucent, take them off the heat.
If you like eggs over-easy (my favorite), wait until the yolks are cooked but still look runny, then flip each egg with a spatula and let the other side cook for about 15 seconds. Thatâll get your whites fully cooked, but keep the yolks runnyâthe best. If you�� prefer hard yolks (please no!), then cook for a little longer.
Toast the bread or bun, then assemble it into a sandwich, using any condiments you like. Way better than what youâll find at the corner deli.
Good and Cheap - Yogurt Smash!
There are so many types of yogurt in the grocery store: some low in fat and high in sugar, some with cute animal pictures. Some are Greek. Some have chocolate shavings and candy. Some have names like key lime pie. Now forget about all of that. The best value for your money are the big buckets of plain yogurt. The fat content is your choice just check that it doesn't contain gelatin and you're all set. Starting with plain yogurt, you can make super flavors in your own kitchen, where you know exactly whats going into it. If you have kids, ask them what flavors they can imagine and go make it! Itâs a lot more fun than letting the supermarket choose for you. Try something new and smash it in! Check out the ideas on the adjoining page. If you want a thicker Greek-style yogurt, all you have to do is strain regular American yogurt through cheesecloth to remove the extra water. Yogurts versatility makes it a great staple to keep in the fridge. Mix it with some of the items you see on the next page or turn it into a savory sauce like raita or tzatziki.
Good And cheap - Dal
This thick lentil soup is a flavor-packed staple of the Indian table. There are a ton of ways to prepare dal, but the core—beyond the lentils themselves—is usually ginger, garlic, and chili, along with some dry spices.
Ingredients
2 cups lentils
1 tbsp butter
1 onion, finely chopped
1 tsp cumin seeds
1 tsp black mustard seeds
1 tsp turmeric powder
2 cloves garlic, finely chopped
1 green chili, finely chopped
½ inch ginger root, grated
salt and pepper
Recipes
You can use any type of lentil you like. If you’re using larger lentils (like chana dal, french lentils, or split mung beans), soak them for 30 minutes to start. If you’re using the small orange lentils, then don’t bother soaking them; they cook very quickly.
Melt butter in a saucepan on medium heat. Add the onion and let it cook for 1 minute, then add the cumin and mustard seeds and stir them around with the onions until they sizzle.
Toss in the turmeric powder, garlic, and chili and cook for 3 to 4 more minutes.
Add the ginger root and stir fry quickly for about 30 seconds.
Add the lentils along with enough water to cover them, then place a lid on top.
Let everything cook for 20 to 45 minutes, or until the lentils are tender.
Taste the dal and add salt and pepper. You’ll probably need a fair bit of salt to bring out all the flavors—a teaspoon or so. If you have them available, top the dish with a splash of cream or some chopped fresh cilantro.
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Joe’s Market & Deli, 12 September 2018
Sometimes, you get trick-fucked. Trick-fucked is the term a couple of the guys back in BG coined. Not my hipster doofus friends, no, the other friends. The ones that tried to dress like they were in The Matrix but wound up looking like the Allentown Brothers. The ones that wore those creepy Marilyn Manson contact lenses on purpose. The ones where, to qualify as “the weird one” in the group, you had to wear a jester’s hat and that guy lost his virginity before you did. The ones where the “intellectual” of the group called you a bigot and a sheep running up to November 2016 and then blocked you on Facebook whole years after you forgot you were connected on Facebook. Those friends. The friends where you hear one of them moved to Boston and married a marine biologist and you sighed a heavy sigh of relief and you thought, “Thank fuck he got out,” and then you saw his brother on Facebook, guy pushing thirty, and he’s showing off his dental implants that make it look like he has fangs and you just... closed... your laptop and went the fuck outside. Those were the guys that coined the term trick-fucked, a term I rarely use because, let’s be adults about this, it sounds like a rape euphemism. It’s not. It means you got tricked so bad you got fucked. Were you tricked? Yes. Did you wind up fucked? Yes. You got trick-fucked. Just like I got trick-fucked today. So I’m in the mood for an Italian sub and I Google “italian deli” and I get the standard answers and I see this joint called Buon Giorno. OK, I can fuck with this. Listing on Google Maps says seven point eight miles. Let’s click on this and... Eleven miles? Hold on. Click back. Seven point eight miles. Uh... Click and... Eleven miles. OK, well show me on the map. OK, listing says seven point eight miles, map says eleven. No biggie. This is in... Lilydale? Well, this is pleasant sounding. Lilydale. OK, how do I get there? What? No, I’ve been on that trail. You’ve got me doing some off-road shit and the trip is an hour and change by bike? I don’t know, man, I just posted a month ago that I’m over making forty five minute sandwich runs, why would I make an hour nine minute sandwich run? And that’s one way. Were talking almost two and a half hours round trip for an Italian sub. Isn’t there anywhere closer? Hence Joe’s Market & Deli, up in Como. A lot closer, nobody has to go off road, I know the neighborhood, and it still matches my criteria of me never having been there before. Pictures show a bunch of burgers and burritos and shit on the menu but for once Yelp proved helpful and a guy wrote that he got their hot Italian sub every day. That is all I need. Get on the bike, head up to Como, pretty much following the path I took to get to work every day when I worked at UCare. Pop in and there’s the menu board full of shit I don’t want and then there’s the menu board with what I’m looking for and they almost nabbed me at the “Philly” until I saw they used Swiss which, I’m looking around this place, I know what kind of Swiss they’re using:
If they were using a good Swiss, yeah, I have no problem with Swiss on a cheesesteak because then you could taste it. But no, skipping this and going for the Hot Italian which is... Italian sausage, provolone (the most offensively flavorless thing Sysco manufactures), giardiniera, and red onions, $6.95. OK [scratches ear] wait, so, is there a cold Italian? [looks around] No? Is there [looks on all the menu boards] I mean, I guess I could try this. At least it doesn’t have lettuce on it.
But where are the tomatoes? the banana peppers? the salami? the ham? the pepperoni? the Italian dressing? the oregano in a can they try to fool you into thinking is “Italian seasoning”? the mayonnaise they look you in the eyes and tell you is aioli? This is uh... uh... OK. I guess this is what I came for. I go up to the counter and order the Hot Italian. I buy a Mexican Squirt while I wait.
Quick aside, one time, Cody at the liquor store told me, “I saw a Mexican Squirt at Target.” In response, I told him, “I saw a Mexican squirt on PornHub.” Good night, everybody!
AAAhhh, still proud of myself for that one. Anyway, while I’m waiting, the muzak is playing nineties Aerosmith and I’m not feeling it. At least yesterday at Lowry Hill Meats they were bumping Pixies playing “Where Is My Mind” and followed that with LCD Soundsystem’s “Daft Punk Is Playing At My House”. Hipstery? Yes. Dated? So very. More easily digestible than nineties Aerosmith? You betcha. When it comes to the Thunderdome between that doofy ass Daft Punk song and “Angel”, I’m picking the Daft Punk song every time. This shit? This shit was gross. Speaking of, how was my sandwich? Well, let’s see. I know I’ve been a Negative Nancy Grace lately and my kneejerk reaction to this sandwich is I don’t like it but how can every sandwich I’ve eaten be bad or subpar? Something must be wrong with me. I must not be doing my job right. Because it can be something crafted with care like yesterday’s sandwich or something slapped together over a grill like my burger the day before and I’m just not into it. What did I say about Cafe Limon? [goes back a few posts] OK, I liked it but I just kept shit real brief. But knowing that I’ve been down on everything lately as I eat my sandwich, I force myself, “OK, asshole, get analytical. What’s going on here?” OK, the Italian sausage, start there. Pro: You can sure taste the fennel. Con: They cut two links length wise and then arrange them perpendicular to the roll. Cheese. Pro: Uh... pass. Con: You can’t fucking taste it because it’s fucking Sysco provolone. Giardiniera. Pro: It’s not too spicy, the veggies are crisp, it’s evenly distributed. I have my suspicion that this is Marconi Mild. Con: It overwhelms all the other flavors on this sandwich. Red onion. Pro: God chocked them full of folic acid and magnesium and that’s real good for your colon. Con: Couldn’t taste them. Bread. Pro: Toasty crisp on the outside, airy and fluffy on the inside. Con: None.
You know the music that plays underneath that scene in A Christmas Story after Ralphie decodes the Little Orphan Annie code and he says, “A crummy commercial?” That was the music that accompanied my lunch. Because I didn’t investigate closer, I dove head first into a situation I knew nothing about, all I saw were the words “hot Italian” and I assumed it would be like an Italian but they would melt the cheese which I still think is not an unfair assumption and then I get to the place, I look at the menu and it turns out I got trick-fucked. By myself, by my assumptions, by that guy on Yelp. Who the fuck is that guy? Great, now I can’t find him. Oh, well. Can I recommend this place? Well, I have to go back to see what they do right because they’ve got some shitty reviews of varying quality but people who like them love them, swear by them, are over the moon for them so I have to go back and try something different.
Just like you can try something different with your very own copy of Batpussy: A Speculative Fiction available through Barnes & Noble for only $10.10. (Lighten up, I’ve sold only three copies. I need to pimp myself.) This beautiful austere paperback speculates lies, that’s right, just straight up lies about how the actual movie that actually exists, Batpussy was made. You’ll meet draft dodgers, dishonorable discharges, abused women, abusive women, racists, so many racists, and they all fuck each other and do coke and speed together and there’s a tie-in to a nationwide car theft network, it’s really bonkers, I think you’ll really like it. https://www.barnesandnoble.com/w/batpussy-charlie-pauken/1129374780?ean=9781538094839
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Sandwich Maker Video Tutorial
Hamilton Beach Breakfast Sandwich Maker
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For a excellent toasted sandwich baste or spray olive oil on a slice of ciabatta bread, layer with smoked gouda, sliced turkey, roasted red bell peppers, a slice of onion and tomato, an additional slice of gouda, top with slice of ciabatta that has also been basted with olive oil and grill.
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It really is a lot smaller than the image makes it out to be. I could only get a single sandwich on the machine. When you are choosing your waffle maker you need to make certain that you have suitable space in the kitchen. When the cheese is heated inside the sandwich it tends to melt and seep into the bread producing it a tiny soggy.
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Butter the bread (don't forget to put the buttered sides outwards in your toasted sandwich maker) and add grated cheese - spreading it out so that it is evenly dispersed more than the bread. In the 1970s the near universal style for sandwich toasters which gave you the cut diagonally across the middle was brought out by Breville.
The All Clad Panini Maker was a smaller stove prime grill so I purchased 1 of them and have been quite pleased with it. I've located the best way to preheat is to preheat pan and press on medium heat. Feel sandwich maker right here, it really is the identical thing with slightly diverse electronics and deeper pans.
This Panini maker is bigger than you require for cooking for two but would be excellent for a loved ones or for entertaining. Read Testimonials:Â I am positive several men and women do read reviews before getting anything, and some rely on word-of-mouth recommendations.
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