Archive Page 4

18
Nov
13

Thanksgiving Cooking with Gloria Kobrin, Part 1– Sweet Potato Casserole


Gloria Kobrin, author of Kosher Cookbook, an iphone/ipod app with over 300 step-by-step recipes, a shopping list generator and 52-week meal plans. She’s also a food blooger and is about launch a website (kosherbygloria.com) with more recipes, cooking tips and more. This past week I had the pleasure of taping her as she prepared easy yet delicious dishes for Thanksgiving. Here we present the first one of three:

Sweet Potato Casserole

Serves 18
Prep time: Boiling potatoes- 20-30 min. Mixing- 15 min. Baking- 45 min.
Equipment: Large pot, 6 quart oven to table casserole

Ingredients

  • 6 pounds sweet potatoes
  • 1 cup (tightly packed) + 6
  • tablespoons dark brown sugar
  • ¾ cup non-dairy margarine- melted
  • 1 tablespoon vanilla extract*
  • 3 cans mandarin oranges – drained
  • 1 cup chopped pecans

Directions

  1. Boil potatoes until very soft. Drain, cool slightly and peel. Place potatoes in large mixing bowl. Add 6 tablespoons margarine, 12 tablespoons brown sugar, and vanilla to potatoes. Whip ingredients together well by hand or in electric mixer. Fold in oranges. Spoon mixture into casserole and smooth over the top.
  2. Preheat oven to: 375 F.
  3. Mix together remaining margarine and brown sugar. Scatter chopped pecans over the top of casserole. Dribble sugar and margarine mixture over nuts. Bake 45 minutes or until piping hot.

* Cognac can be used in place of vanilla.

Note: Marshmallows can be used instead of nuts and brown sugar. Decorate the top of casserole with them during the last 15 minutes of baking.

Enjoy, gentle reader, enjoy!

CS

13
Nov
13

This Evening’s Radio Show – A conversation with Rabbi Asher Girshberg


After an all too long hiatus, we are restarting our BlogTalkRadio show, we will be on twice a week, every Wednesday and Thursday at 10:00pm (Eastern Time). Our guest this evening is:

RabAshGirsh

Rabbi Asher Girshberg, owner of De La Rosa Real Foods, a company that scours the globe to find top quality oils (and introducing a new line of artisanal oils from Morocco), the world’s first kosher organic wines from Austria and more…

RabAshGirsh2

Rabbi Girshberg‘s wide variety of interests, including a movie script and movie project in progress are mere details in his incredible life’s journey. Please listen in this evening at 10:00pm (Eastern Time) at  BlogTalkRadio/kosherscene for an interesting talk with a fascinating personality. We’ll be waiting for you! 

CS

11
Nov
13

Solo – A Chinese Variation on a Theme


Solo has always been a very classy act. Perhaps it was the red interior, accenting Solo’s newest Chinese themed cuisine, that caused a mind-melding color association with a movie I once saw called The Red Violin. A master violin maker, Nicolo Bussotti, creates a magnificent red colored violin of impeccable sound and quality; the story fans out as the violin passes among its talented owners, spanning many countries and the breadth of four centuries. Solo in many ways resembles the exquisite violin in the story. Throughout its variations from meat to dairy and back to meat in oriental presentation, Solo has – since it opened its doors – provided masterful fair, exemplary high end quality dishes, service, artful presentation, with creative recipe variations yielding delightful results. Valentino, Solo‘s manager – a mother hen, in a good way – is there from early morning until midnight, day in and day out, making sure that Solo‘s standards remain at the top of its class.

At the request of its many loyal habitués, Solo has kept some of its most popular items like cowboy steak, and beef sliders. It’s a good thing too; CS and I started off our meal with Solo‘s Yellowfin Tuna Tartar, topped with avocado mash served with kimchi and mango salsa – some variations since last we sampled it, but still perfection. Their Salmon Carpaccio…

kosher-scene-copyright-copy22

SoloCh1

was the ultimate example of high quality fare Solo is so famous for. You must must try the Porcini Mushroom Soup. It was just fabulous; you could wean babies on this creamy caramel colored delight. I don’t know how, but I just gotta that recipe. I could have eaten three bowls full. Maybe we’ll kidnap Eka, our trusty waiter, whom we’ve just adored for years, and torment him with heavy Jewish recipes ’til he gives up some kitchen secrets. The Hot and Sour Soup

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was almost as good to our palate as the mushroom soup that preceded it, though the first one remains an undisputed favorite.

We sampled two more fabulous fish dishes, check that, we devoured them! The Pan Seared Chilean Sea Bass…

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with bok choy was outstanding, subtly sweet with just the right kick of pungent; the Salmon Teriyaki, cut triangles from the choicest part of top quality organic salmon, had the finest veil of spiced rice powdered crispness – again, superbly flavored! I have never enjoyed fish more.

Hagafen‘s Sauvignon Blanc 2011 accompanied our fish dishes – it showed very little personality except for its nice fruity bouquet. We switched to Hagafen‘s Pinot Noir 2011, a bit more flavorful for the meat courses that followed. Interesting Crispy Chinese Beef Balls – lemon flavored meatballs – they were uniquely lemony, moist and delicious.

Pan Seared Beef Dumplings…

SoloCh5

followed and they were light and delicious. Our final entree was the Mongolian Style Beef Filet, brought sizzling to the table, very Chinese, spicy savory, quite good. I don’t know if Chinese is the last cuisine variation that Solo will ever introduce, perhaps they will offer a fusion of just superbly crafted dishes. What I do know is that however they may vary their menu, Solo remains one of the finest orchestrations of fine dining in New York City.

SYR

03
Nov
13

Upcoming Event at the Igal Fedida Gallery


IgFed1

The Igal Fedida Gallery is celebrating its One year anniversary in New York City (we posted about their events before here and here). Once again, this will be an inspiring evening of conversation, delicious cheeses and a a selection of great wines from Moldova.

Hoping to see you there!

CS

31
Oct
13

Pre-Kosherfest Kosher Feast 2013


This past Monday, October 28th, my co-blogger SYR and I attended the Pre-Kosherfest Kosher Feast 2013. It was held at J Soho -formerly Jezzebel (323 West Broadway, off Canal Street, New York, NY 10013 – Tel: 646,410.0717) – and was organized by Roberta Scher (Koshereye) and Esti Berkowitz (Primetime Parenting). The beautiful, contemporary, decor would have made it a perfect venue for the event. kosher-scene-copyright-copy22

I seem to remember different faces in Leonardo Da Vinci's original, I'll have to check it out next time in  Milano... I'm sure neither Woody Allen, nor Albert Einstein, nor Daniel Radcliffe and the others were there. Maybe my memory is playing tricks on me?..

I seem to remember different faces in Leonardo Da Vinci’s original, I’m sure neither Woody Allen, nor Albert Einstein, nor Daniel Radcliffe and the others were there. Hmmnn… maybe my memory is just playing tricks on me?

The evening started at 5:00 pm with networking and a wine tasting presented by the Royal Wine Corporation under the able guidance of Shlomo Blashka. Throughout the evening, both for SYR and I, the undisputed favorite wine was Pacifica‘s Cabernet-Merlot 2011. It shows blackberry, dark chocolate, toast and a hint of vanilla, on the palate it offers a soft structure with firm tannins, silky smooth and a long finish. The awardees were called out during the meal… Soho2 Old friends, familiar faces and the faces behind famous names were just some ingredients contributing to the evening’s success.

Lévana, SYR, Shifra Klein (Joy of Kosher Magazine), Alessandra Rovati (Dinner in Venice) and Gil Marks (Encyclopedia of Jewish Food)

Lévana, SYR, Shifra Klein (Joy of Kosher Magazine), Alessandra Rovati (Dinner in Venice) and Gil Marks (Encyclopedia of Jewish Food)

Awards were given to some of the pioneers in the kosher industry such as: Susie Fishbein, Laura Frankel, Norene Gilletz, David Herzog, Gil Marks, Lévana Kirschenbaum, Menachem Lubinsky, Joan Nathan and more.

Executive Chef at the Spertus Kosher Catering Featuring Cuisine by Wolfgang Puck at the Spertus Institute of Jewish Studies in Chicago

Lara Frankel (Shallots – Chicago and New York) currently Executive Chef at Spertus Kosher Catering Featuring Cuisine by Wolfgang Puck at the Spertus Institute of Jewish Studies in Chicago

Susie Fishbein

Susie Fishbein

Old and new friends, good conversation, superb wines a perfect recipe for a meal and a memorable evening.

CS

12
Sep
13

Grill 212


Recently, I had the pleasure of having lunch with Lévana (of the late, lamented, Lévana’s Restaurant fame) at Grill 212 (212 W. 80th Street; New York, NY 47455 – Tel: 212.724.7455) – a quaint little restaurant, with only 14 seats – in the Upper West Side. We started the meal with my favorite soup… Yemenite Beef Soup

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It came with Kubana bread and Hilba Schug. The soup was flavorful, with lots of beef, the Kubana bread – straight from the oven – moist and buttery in taste, the Schug was the perfect spicy complement to it all. We followed it with a juicy, all around perfect, Hamburger and Fries

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We segued into a Falafel, Moroccan Cigars and Fries…

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Again, a complex amalgam of flavors came trough making this platter truly unforgettable. The fries were just crispy enough, the cigars and falafel balls revealed subtle nuances I had never experienced in American eateries. But the pièce de résistance was about to come…

g212-8-(1)

Molten Chocolate Coke, oozing with all the goodness and sweetness of that superb, melting, burnt amber substance. There were more desserts ranging from chocolate cake to baklava and more; each unforgettable, each a tribute to a king’s palate!

I went back for lunch, this past Tuesday. I ordered their Lamb Shish Kebob and the Kubana, while Lévana ordered Pargiot;  the portions were large enough not only to fill me up, but I took home enough leftovers to feel filled up at dinnertime. And the Elephant cookies – that I took home – were undescribable delicious, of course!

The place is small and unpretentious, the presentation could use a few pointers, but the taste…  ahhh, the taste… more than makes up for those perceived shortcomings.

I guess I’ll just have to keep going back again and again…

CS

26
Aug
13

Chocolate Fruit Tartlets


Anyone who’s been reading this blog for any length of time knows I’m an unrepentant chocaholic, as it’s been a while since we posted a good recipe made with chocolate. Once again, I adopted one of my favorites from Jacqueline Bellefontaine‘s What’s Cooking, Chocolate:

Chocolate Fruit Tartlets

Photo by: St  John Asprey

Photo by: St John Asprey

Serves 6

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • 2/3 cups margarine
  • 3 tablespoons superfine sugar
  • 2 – 3 tablespoons water
  • 1 3/4 ounces bittersweet chocolate
  • 1/2 cup mixed nuts toasted
  • 12 ounces prepared fruit.
  • 3 tablespoons apricot reserve or red currant jelly

Directions

  1. Sift together the flour and unsweetened cocoa into a mixing bowl. Cut the butter into small pieces and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs
  2. Stir the sugar. Add just enough of the water to mix to a soft dough, approximately 1-2 tablespoons. Cover and chill in the refrigerator for about 15 minutes.
  3. Roll out the dough on a lightly floured surface and use to line 4″ tartlet pans. Prick the dough with a fork and line the pie shells with a little crumpled foil. Bake in a preheated oven at 375 F, for 10 minutes.
  4. Remove the foil and bake for a further 5-10 minutes, until the pastry is crisp. Place the pans on a wire rack to cool completely.
  5. Melt the chocolate. Spread out the chopped nuts on a plate. Remove the the pie shells from the tin pans. Spread melted chocolate on the rims, then dip in the nuts. Let set.
  6. Arrange the fruits in thye tartlet shells. Melt the apricot preserve or red currant jelly with the remaining 1 tablespoon of water and brush it over the fruit. Chill the tartlets until needed.

— VARIATION —

If desired, you can fill the cases with a little custard cream
before topping with the fruit. For a chocolate-flavored filling,
blend 8 ounces chocolate hazelnut  spread with 5 tablespoons of Rich  Whip

Enjoy, gentle reader, enjoy!

CS

22
Aug
13

The New… Prime Grill – Elegance par Excellence


I knew I was in for serious trouble when walking back to our cozy, ellipsoidal, tufted leather booth with a bite size bread squarely in my mouth – from the washing station – I ached to skirt a bee-line for seconds of the freshly brick oven baked flatbread pieces. Good thing I didn’t, because Chef David Kolotkin prepared CS, myself and my son, a feast of heavenly scope and perfection… it will take days to walk off and countless years to forget. kosher-scene-copyright-copy22

A Partial view of the main floor.

A partial view of the main floor at opening time for dinner – 5:00pm

The place is the new Prime Grill (25 W 56th St, New York, NY 10019 – 212.692.9292) surrounded with neighbors on par like: Henri BendelGucciAbercrombie & Fitch, and the Consulate General of Argentina. The venue is elegant, Great Gatsby meets luxury cruise liner enormous, yet sedate and optimally planned to seat all dining scenarios in shades of warm beige to deep teal. Beyond the reception and a welcoming long marble appointed rectangular bar, accented by the most ‘fabulous darling’ huge black crystal chandeliers that made my Hungarian heart sing. There is seating for up to 350 persons; with intimate balcony seating for two or for large private parties. The layout is so well done, it flows unobtrusively at near full capacity with the soft low hum of a well tuned engine. Our meal was nothing short of spectacular! New distinct flavors from the charcuterie board that tasted totally traif; I’ll be adding ‘al chets‘ for the Pepperoni and the Spicy Beef Prosciutto Cotto this Yom Kippur, that served along with thinly sliced Salami, cured Bresaola, and Spicy Smoked Beef Coppa became nothing short of ‘blonde svelt shiksa, you can’t possibly be Jewish’ when condimented with Prime Grill‘s Whole Grain French Mustard & the toasted flatbread. I’ve skipped ahead, sorry, premature palate excitation…

Hard to believe, it's actually all deliciously kosher!

Hard to believe, it’s actually all deliciously kosher!

Chef David said: “G-d will forgive me for introducing my people to the real tastes of the world.” We started our meal with three sushi appetizers, all superbly fresh, tasty, well sauced & beautifully served: Prime Grill Roll – with grilled yuzu-miso glazed black cod, cucumber, sesame-teriyaki sauce, topped with tuna & avocado; Fire Dragon Roll, consisting of spicy tuna wrapped in avocado; and a Spicy Tuna on crispy rice served with jalapeno aioli sauce, teriyaki & julienne tri-colored peppers – my personal sushi favorite, it’s that coalesced well blended harmony so reminiscent of Prime Ko‘s similarly named dish. Then it was all mouths on zest deck for a Merlin the Magician’s feast set for kings, queens, knights, and… can this round table get any larger? The Crackling Duck Salad leads the appetizer queue because it too had that artfully fused flavor that is so signature Chef David; duck confit and cracklings, arugula, frisee, tomato, red onion, poached egg and champagne vinaigrette. That champagne vinaigrette tied the flavors together in such a wonderful way – the duck confit was sublime, I do hope the dressing is included in Chef David‘s new cookbook – set to appear on September 15th and available at amazon.com. If not, we’ll try to squeeze Chef David for the recipe. It was a delightful marriage of flavors. Next came the Crispy Veal Sweetbreads – a light tempura based coating served with fennel puree, fennel fronds, enoki mushrooms, cipollini onions & pomegranate port sauce – a tad saliferous as is the tendency with sweetbreads, but lovely and light. The Classic Beef Tartar served over beef carpaccio with citrus-caper vinaigrette, sun dried tomatoes & pistachio baked crostini –was excellent. My intent was to sample lightly; who makes a meal of beef tartar? I couldn’t stop forking it – the fresh robust meat flavor vibrated with the citrusy capers and the pistachio crostini; oh my, I shamelessly kept eating. My son, a basic meat and potatoes kind of guy, recently has been expanding his palate; he couldn’t have been in better culinary hands as he explored Chef David’s taste odyssey taking him around the au couture comestible world in 80 minutes. Literally every single dish & accoutrement of the many consumed, possessed unique noble flavors artfully combined in what I’ll acronym as QTTP (Quality, Taste, Texture and august Presentation). CS tried a new Wood Grilled Veal Chop served with cipolline onions, peppers, vine ripened tomatoes, haricot vert, grilled radish, arugula with that marvelous whole grain mustard vinaigrette. The sliced Prime Grill Filet on garlic toast w/ crispy onions & horseradish sauce drew big yummms from my budding gourmand. Prime Grill‘s beef whether aged, cured, marinaded, reserve or Wagyu are all unrivaled and delectably supreme. Every sauce is well thought out – marrying components so brilliantly executed.

Prime Reserve Cut steak

Prime Reserve Cut steak

We all three salivated over the Prime Reserve Cut – I was at my happy zenith savoring my slices [cut with their fabulous steak knives], when CS insisted I taint perfection with some Béarnaise Sauce. Again, a shiksa moment of exotic buttery steakiness that was exquisite. We munched on brick oven Bresaola Flatbread seasoned with light bean puree and drizzled with truffle oil, as we reveled in entrees of Long Island Breast of Duck served with the most adorable quarter sized medallions ‘you can’t believe it’s made of quinoa’ pancakes – topped with a cranberry relish that was a lingua zoetic burst of flavor.

Long Island Breast of Duck...

Long Island Breast of Duck…

CS savored a Veal Chop with peach fritters, porcine mushrooms, infused whipped potatoes & apple brandy sauce; ahhh, King Arthur was reborn – smiling with Guineverian pleasure. Who did have room for dessert? None of us did, but gluttony prevailed after a short interludatory walk. The place was packed with that eclectic mix of clientele that gathers together over the shared commonality of a superlative dining experience. Three spanking new Escalades lined the near exterior with a bevy of well dressed chauffeurs in luxury cars in tow. I was totally out of time and place, enjoying every extravagant moment of gashmiut physicality, knowing I’d have to pay the price for my body stoops to conquer mind jaunt.

A potpourri of luscious, scrumptious, desserts

A potpourri of luscious, scrumptious, desserts

But Chef Felenciana‘s desserts were about to be served. I have adored this woman through her cakes and desserts ever since I first met her in person at Sòlo many years back, over a Tiramisu, what an extraordinary talent. I have kept up correspondence with her through the years via her pastries. The latest having been her Hazelnut Roche, of which I’ve had several deliveries through CS from the Prime Baker Butcher shop on 2nd ave. This night too, she did not disappoint. How amazing was the Bourbon and real Vanilla Bean non-dairy ice creams that tasted totally milk real, beside Whipped Cream drizzled with rich chocolate sauce, Chocolate Bread Pudding, Molten Chocolate Cake, and the exquisitely ethereal Tiramisu… nobody does it better! Felenciana – you are the Queen of Sweets. How can I go home again and cook for my family? Saving grace is Chef David himself, if you haven’t met him, he is an unpretentious, soft- spoken tender bubbale, who has every right to be proud of his monumental achievements on a personal and professional level. The Prime Grill Cookbook – Redefining the Kosher Experience, the Chef’s first published effort, co-authored with Joey Allaham - fourth generation butcher extraordinaire and CEO of The Prime Hospitality Group – will be on a shelf near you in September, or at amazon.com. Chef David has kindly chosen around 250 carefully explained recipes that will require some skill and time but not keep you in the kitchen for weeks trying to recreate the Prime Grill experience. I want to personally thank Chef David, our waiter Tony and all the superb servers, as well as the entire Prime Grill family for a delightful evening. A happy and healthy new year to you all! SYR

20
Aug
13

The Yankles – in Brooklyn!


the-yankles3Last year SYR and I attended a screening of The Yankles, a movie written by Zev Brooks and directed by David Brooks. We wrote at the time:

The Yankles is a delightful movie sure to make you laugh while warming your heart.

[..]We loved its sympathetic portrayal of the charedi world. It showed that in spite of what many might think, ultra-orthodox chassidic Jews are human like everyone else; though they may not mix easily with others outside their fold, their zest for life, their emotions are practically in-distinguished from the rest of society. I found it remarkably gratifying that the Brooks brothers, sons of a Conservative rabbi, would be so positive in their outlook of charedim. The movie combined some superb humorous moments, some touching scenes, some slices of human struggle and eventual triumph, with an uplifting message. The evening was fun and it proved that quite often the whole is far greater than the sum of its parts.

We meant it then, we still mean it now, after re-watching it on DVD. The movie has won many prestigious awards, and it will be playing in Brooklyn – starting tonight, for a limited engagement – at the Kent Theater (1170 Coney Island Ave; Brooklyn, NY 11230 — 718.338-.3371). Not only will you thoroughly enjoy The Yankles, but you will also be helping young cinematographers produce more movies with a Jewish twist.

You can watch the trailer, here.

Go the the Kent Theater tonight and enjoy, gentle reader, enjoy!

CS

13
Aug
13

Grilled Banana Satay


[Shmuel L, from Miami, sent us a favorite grilling recipe just over 10 days ago. Now, he sent us another one, accompanied by a photo as well]

Grilled Banana Satay

BanaSata

Serves 4

Ingredients

  • 4 bamboo skewers, soaked in water for 30 minutes
  • 4 fat, peeled, barely ripe bananas
  • 1/4 cup peanut butter
  • 1/2 cup coconut milk
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • Pinch of cayenne pepper
  • 2/3 cup sweetened shredded coconut

Directions

  1. Light a grill for direct medium heat, about 400 F.
  2. Slice the banans crosswise into medallions 1 to 2 inches thick. Skewer the banana pieces through the edges so that the flat sides can be grilled, threading 6 to 8 pieces per skewer.
  3. Whisk together the peanut butter, coconut milk, brown sugar, ginger, cinnamon, salt and cayenne pepper in a bowl. Pour half of the peanut butter sauce into a wide shallow pan.
  4. Brush the grill grate with oil. Grill the banana skewers directly over the heat until nicely grill-marked. 2 to 3 minutes per side. Dip the flat sides of the bananas in the peanut sauce. Sprinkle with the coconut to coat. Return to the grill and cook until lightly brown. 1 to 2 minutes per side.
  5. Serve with the remaining sauce for dipping.

TIP - Just like meats, fruits can be marinated to create myriad variations in flavor, the can be rubbed, eaten with sauces, glazed and more BUT make sure the bananas are just barely ripe or they’ll become mushy when grilled.

Enjoy, gentle reader, enjoy!

Shmuel L.




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