My Top Ten Favorite Recipes of 2018!

This year was by far the busiest year I've ever had. Maybe it's because I went back to work after taking time off, maybe it's because my daughter is a senior, or maybe it's because both kids are in several different activities. Either way, this year flew by!

I had a few #FOODGOALS that I made back in January. The first was to blog about my mom's recipes. I cooked them, but I never got around to sharing them because I could never find the words. I don't think I realized how hard it would be. Hopefully, I'll find the words in 2019. The second goal was to teach my daughter how to cook some new recipes. That was a much easier goal and I definitely succeeded in that. The third goal was to share ALL of my dishes on Instagram and while I certainly didn't share them ALL, I did manage to share most of the dishes I shared here on Stirring The Pot.

Now let's talk about my food trends of 2018. I started the year addicted to food on toast. I think I lived off random things on toast for the first four months of the year. Also big in 2018 was shrimp, a big staple in the Stirring the Pot kitchen, year after year. However, the biggest food trend for me this year was hands-down potatoes! Holy cow... I made A LOT of potato dishes this year, and to prove it, there are FOUR potato dishes in this roundup.

By far, one of my favorite things to do this year was going to The Farmer's Market at The Castle. I enjoyed the peaceful ride down the winding country roads and all the wonderful goodies in my weekly farmer's box. It was such a delight! I love winter and spring, but I will definitely be counting down the days until I can do it again next year.

And, lastly, I'm ending my roundup with two of my favorite desserts. It's always good to end on a sweet note!

Happy New Year to all! I wish you all the best in the coming year.

Giada's Burrata and Kale Pesto Bruschetta

Giada's Spicy Calabrian Shrimp

Farmer's Maret Special: Eric Ripert's Pesto with Fettuccine, Heirloom Cherry Tomatoes, Marinated Mozzarella, and Purple Basil

Ruth's Parmesan Walnut Salad in Endive Leaves

Ruth's Shirred Eggs Over Potato Puree

Pepin's Potatoes Fondantes

Ripert's Potato Goat Cheese Royale

Ripert's Raspberry Clafoutis

Ripert's Grilled Figs with Honey-Mascarpone Cream

My Top Five Eric Ripert Dishes!

It was fun six months cooking with Eric Ripert. Here are my top FIVE favorite Eric Ripert recipes, in no order!

Eric Ripert's Grilled Figs with Honey-Mascarpone Cream

I can't usually find figs, but I went through the trouble of sourcing them out to make these beautifully grilled figs. Grilling any fruit makes for a wonderfully caramelized coating that is super tasty all on its own, but when you had a fluffy and cloudlike honey-mascarpone cream, and a crunchy amaretti crumble, then you have perfection!

Eric Ripert's Raspberry Clafoutis

I didn't realize that I could have a delicious dessert with such humble ingredients. You can make a clafoutis with very humble pantry ingredients and a handful of fruit. I really loved these raspberry clafoutis, but you can make a clafoutis with any fruit, which is what I plan to do. I especially enjoyed these with a dollop of vanilla yogurt. My new go-to dessert!

Eric Ripert's Potato Goat Cheese Royale 

Who doesn't love a cheesy potato puff? These are perfect as a side dish, an appetizer, or entertaining. I can't think of anyone who wouldn't love them!

Eric Ripert's Shrimp with Orzo, Tomatoes, and Ginger

Ripert's Shrimp with Orzo, Tomatoes, and Ginger is a delicious and light dinner that is perfect for a hot summer night! Loved it!

Eric Ripert's Pesto with Fettuccine, Heirloom Cherry Tomatoes, 

Marinated Fresh Mozzarella, and Purple Basil

With my produce from the Farmer's Market at the Castle, I made Eric Ripert's Pesto and tossed it with some Fettuccine, Heirloom Cherry Tomatoes, Marinated Fresh Mozzarella, and the most beautiful purple basil. It was a fresh and colorful summer delight! One that I will crave until I can make it again next summer!

Eric Ripert's French-Style Scrambled Eggs {Oh yes, I Did}

Right now you're thinking, no she didn't. No, she didn't just make scrambled eggs and post it like it was a solid contribution. But, yes, yes I did and there are two reasons why.

Number One. I just can't. Yes, I just can't again!

Number Two. I love eggs. For real. They just might be one of my very favorite ingredients. Plus, this week over at I Heart Cooking Clubs we are cooking with the ingredients we love.

So, yes, I did make Eric Ripert's French-Style Scrambled Eggs and I'm not sorry in the least! 

What makes these scrambled eggs French-Style you ask? Well, it's simply a method of adding the cream to the pan when the eggs are somewhat set. Here in America, we tend to add cream to the eggs before we cook them in the pan. Do I have to tell you whose method is better? I mean you already know, right?

The French, after all, are masters of the egg. Their method of adding the cream once the eggs are set produces a softer, fluffier, moister egg than our American version.

Here in America, most of us add a splash of milk and/or cream to our eggs before we cook them. Our eggs are a touch drier and tend to take on a bit of a rubbery texture, lacking in moisture. Now, I'm by no means knocking this traditional American method. I love all eggs, but after making scrambled eggs in the French-Style, I will tell you that I prefer the French method much more.

Now, full disclosure here. When I make scrambled eggs I usually add the smallest little pea-sized speck of butter to my nonstick pan. I whisk the tar out of my eggs until they are foamy and then I add a small splash of milk or cream. I add them to a hot pan and cook them until they are dry because this is the only way my family will eat them. They seize up and become somewhat tough.


I definitely suggest that you try this version. Go ahead and indulge. Use all the butter. Use all the cream. Then get a piece of bread and don't be stingy with the butter. You are having an indulgent version of scrambled eggs with toast and trust me, this is true comfort food. Rich, delicious, buttery, soft and fluffy and trust me when I say....it will keep you full for hours upon hours.

French-Style Scrambled Eggs

Recipe via James Beard Foundation

by Eric Ripert

Serves 1 or 2

3 large eggs, lightly beaten

1 tablespoon butter

3 tablespoons whole milk or heavy cream

1 tablespoon chopped chives

2 slices country bread, toasted*

In a small bowl, lightly beat the eggs. Heat the butter in a small saucepan over medium heat until foamy. Add the eggs and cook, whisking, until they begin to set; gently whisk in the milk and chives. Remove from the heat and serve with toasted bread and butter.

Eric Ripert's Raspberry Clafoutis

Dear Clafoutis,

You are my new love. My new go-to dessert. My new....why didn't I make you before?

Thank you for being so very easy, and quick, and versatile! You are a fruity delight topped with yogurt, or whipped cream, or even ice cream. You are economical and yet sophisticated! You make a good dessert to eat solo, and yet, you are impressive enough for entertaining. Best of all, I can pretend you are healthy because you kind of are. Aren't you?

There is no denying your popularity. You, my dear, are a secret weapon.

All my love,
Kim xoxo

Raspberry Clafouti

Adapted from Epicurious

by Eric Ripert

Serves 2

1 tablespoon butter

1/4 cup sugar + more for ramekin

1 large egg

6 tablespoons half and half

1 teaspoon vanilla extract

3 tablespoons all-purpose flour

1 cup fresh raspberries

Vanilla ice cream/whipped cream/yogurt -  optional*

Heat oven to 400F. Butter two 3-1/2 inch ramekins and dust with sugar.

Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine.

Add the all-purpose flour and whisk very well.

Divide the raspberries into the ramekins and pour the batter over the raspberries.

Bake for 8-10 minutes (mine baked much longer/maybe 20 minutes) until golden brown and the middle is set.

Serve with a scoop of ice cream, whipped cream, or yogurt. 

Eric Ripert's Shrimp with Orzo, Tomatoes, and Ginger

Do you ever have trouble sourcing ingredients? I do. I've always attributed it to the fact that I live in central Kentucky, and while it's certainly up and coming, it's not a major metropolitan area. I was surprised when my friend, Shirley at Ever Open Sauce, mentioned having trouble sourcing lemongrass as she lives in the metro New York City area. I suppose in my mind, you can find everything you want in New York City. The truth is, sourcing is an issue for all of us, regardless of where we live.

While Shirley did eventually source lemongrass, I could not. Interestingly enough, after Shirley tasted the dish she felt like the flavor of the lemongrass was lost and recommended using garlic instead. I was so happy when I read her helpful notes as garlic is much easier to source. Major score, because now I could stop trying to source that pesky lemongrass and forge ahead with this dish! Thanks Shirley for your help!

This is the kind of dish that I love. A handful of ingredients. Fresh flavors. Nothing fussy. Make it your own with the freshest seafood of your choosing. The original recipe was written to be Scallops with Orzo, Tomatoes, and Ginger and Shirley did use scallops. Her recipe looked wonderful and while I would've loved to use scallops, I had trouble sourcing them as well, go figure. I opted to use some Royal Red Shrimp fresh from the Alabama Gulf.

Orzo tossed in a sauteed mixture of minced ginger, garlic, lemon, basil, and tomatoes with some seared Royal Reds makes for a fresh and light dinner on a hot summer day.  I highly suggest making this easy, refreshing, light summer meal. It really hits the spot!

Shrimp with Orzo, Tomatoes, and Ginger

Adapted from Food and Wine

by Eric Ripert

Serves 4

1 cup orzo or other tiny pasta

One 1-inch piece of fresh ginger, peeled and coarsely chopped

1 large stalk of fresh lemongrass, the tender inner core of bottom third only, coarsely chopped (and or substitute with a clove or two of minced garlic)*

2 tablespoons extra virgin olive oil*

1-1/4 pounds tomatoes, chopped

3 tablespoons chopped basil

1 tablespoon fresh lemon juice

1-1/2 pounds large sea scallops or shrimp*

salt and pepper, to taste

*Notes: Feel free to use any seafood for this dish, as long as it is fresh. Also, the original dish called for vegetable oil, and quite a heavy hand, but I opted to use olive oil and used just a drizzle here and there to lighten things up.Also feel free to substitute garlic in place of the lemongrass.

In a saucepan of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 5 minutes. Drain.

Meanwhile, in a mini processor, mince the ginger with the lemongrass.  Heat 2 tablespoons of the oil in a medium skillet. Add the ginger and the lemongrass and cook over moderately high heat until fragrant, about 2 minutes. Add the tomatoes and cook, stirring, for 1 minute. Add 2 tablespoons of the basil and the lemon juice and season with salt and pepper.

In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the scallops, or shrimp, season with salt and pepper and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.

Mound the orzo in shallow bowls or on plates and top with tomatoes and scallops/shrimp. Sprinkle with remaining basil and serve.

Eric Ripert's Grilled Figs with Honey-Mascarpone Cream

Figs can be difficult to source, but if you're lucky enough to find them, please do yourself a favor and snatch them up. A fig is ripe when it's soft and the thin skin rests close to the flesh, which smells rather fragrant. You will want to use your ripe figs right away! If the figs are firm, this means they are unripe and will be somewhat dry with an undeveloped center. You will definitely want to eat your figs when they are ripe. You can coax your figs to ripeness by leaving them in a single layer on the kitchen counter for a day or two. 

Once your figs are ripe, simply cut the figs in half and brush them with olive oil and honey. Grill them for a few minutes and drizzle them with a cloudlike sweet cream made of Mascarpone cheese, heavy cream, and honey. Garnish the figs with the cream and some chopped hazelnuts, or crumbled amaretti cookies, and a few sprigs of thyme for a spectacular sweet and juicy bite-sized delight! This is a perfectly healthy dessert and a great way to celebrate the late summer fig season! Make them and enjoy them while you can!

Eric Ripert's Grilled Figs with

Honey-Mascarpone Cream

Adapted from Avec Eric

by Eric Ripert

Serves 4

4 thin wooden or bamboo skewers*

8 large ripe fresh figs, halved lengthwise*

1 tablespoon extra virgin olive oil

6 tablespoons honey, divided

1/2 cup mascarpone cheese

1/4 cup heavy cream

1/2 cup skinned roasted hazelnuts, lightly crushed*

thyme, for garnish

Note: I couldn't be bothered to soak skewers so I didn't use them. I simply placed the figs face down directly on the grill. I felt this was much easier! I couldn't find large figs so I used small bite-sized figs. I think this worked out better, as well. They were the perfect size. I don't much care for hazelnuts so I crushed some amaretti cookies and sprinkled them on top. If you couldn't find amaretti cookies or hazelnuts then chopped almonds would be a nice substitution.  

 Preheat the grill over high heat. Soak the skewers in water for at least 30 minutes to prevent them from scorching. Slide 4 fig halves onto each skewer, alternating each (top next to bottom) so that the fruit is fairly tight and the cut sides of the figs are facing one direction. Brush or drizzle the figs with the olive oil and 2 tablespoons of the honey.

Place the skewers on the grill, cut sides down, and cook for 2 to 3 minutes. Meanwhile, gently whisk together the mascarpone, heavy cream and 2 tablespoons of the honey.

Carefully remove the skewers from the grill and arrange them on a platter or 4 individual serving plates. Spoon some of the mascarpone mixture and the remaining 2 tablespoons honey over and around the figs, and finish with the crushed hazelnuts and thyme leaves. Serve warm.

Eric Ripert's Pesto with Fettuccine, Heirloom Cherry Tomatoes, Marinated Fresh Mozzarella, and Purple Basil

This summer I found peace and healing down a winding country road. As pretty as they come, the road is lined with lush green horse farms on both sides and a canopy of trees above. In the late afternoon when the sun peeks through the trees, and you're the only one on the road, it is a spiritual experience. I swear it heals your soul.

It's almost sad when the road comes to an end. Almost. For a fairytale awaits. The Kentucky Castle.



There is an allure to this castle. You see, for years, no one was allowed inside the castle, or on the grounds of the castle, so everyone would drive by pointing and remarking how pretty it was. We wondered and we imagined. Then recently the castle opened up. Now it is a boutique hotel, a farm to table restaurant, and they host special events.

This summer one of the events at the castle is The Farmer's Market at The Castle. It is extremely popular and for good reason. Who would pass up the chance to walk around the grounds of a castle shopping for produce while sipping a cocktail, or an iced coffee, and listening to live music?

I have been living for Wednesday afternoons and The Farmer's Market at The Castle. It is my happy place! The drive, the castle, the goods at the market, and the farmers. The only thing that could make the experience any better would be if my mom could join me. I can't help but feel a little sad each time because I know that she would absolutely love The Farmer's Market at The Castle just as much as I do, maybe even more. Still I go faithfully, every Wednesday, and I'll tell you... I swear I feel the healing process at work when I'm riding there on that winding country road under the canopy of trees.

My mom's passing taught me many things. One of them is to be sure to do all the things you want while you can. One thing I've always wanted to do is sign up for a CSA box, or a Farmer's Box. The Salad Days Farm (pictured above) is my favorite, so a few weeks ago I signed up to receive a weekly Farmer's Box. The Salad Days Farm is certified organic and her box is only $20 for the week. It's the most beautiful produce and I always feel like I'm getting way more than I paid for.

 

I am always bursting at the seams to see what goodies I get for the week. This week I received beautiful heirloom tomatoes, green and purple basil, cilantro, beets, okra, cucumbers, garlic, summer squash, zucchini, and some beautiful red peppers. I knew right away that I wanted to use the basil and garlic to make pesto. I also decided to combine the pesto with some pasta, the heirloom tomatoes, some fresh mozzarella or burrata, and garnish it all with the purple basil.

The final dish turned out beautifully! Ripert's pesto is hands down the best pesto I've ever made. All of the ratios are just right. Some recipes have too much basil, or too much oil, while others skimp on the cheese. Not this one. Ripert's recipe is just the right amount of everything.

When I plated the dish and stepped back to take pictures I paused and thought about my mom. She would love this dish with all the beautiful colors and fresh ingredients. I could hear her say, "wow, look how fresh and beautiful that looks." Then we would sit down to eat and I know she would go on and on about how much she loved eating fresh food in the summer and how "special" this dish was. It was her tagline. Anytime she was really impressed, or a dish had a beautiful presentation, she would always say it was "so special."

So this one is for you, mom. You are always with me in the kitchen. You would love the sweet pop of the cherry tomatoes and the beautiful color they give the dish. We would fight over the creamy pieces of marinated mozzarella, or maybe we would've just added more. I can see you now ripping chunks of fresh mozzarella over your plate. You would go on and on about how special the purple basil looked on top. We would enjoy the dish together and laugh about how everyone else in the house was crazy for being so picky and not liking pesto, and tomatoes, and so many other things. We would make plans for the leftovers and talk about them the next day. All these moments play out in my mind as I enjoy this dish and I find myself so thankful to know, without a doubt, what would be.

Pesto with Fettuccine and Heirloom Cherry Tomatoes, 

Marinated Fresh Mozzarella, 

and Purple Basil

Adapted from Avec Eric

by Eric Ripert and a Stirring the Pot Original

Serves 4-6

For Eric Ripert's Basil

2 cups basil leaves, loosely packed

1 tablespoon minced garlic

1/2 cup grated Parmesan

1/2 cup extra virgin olive oil, plus more if necessary

1/4 cup toasted pine nuts

sea salt and black pepper, to taste

crushed red pepper flakes, to taste *

Place the basil, garlic, Parmesan, 1/2 cup of olive oil and pine nuts in a food processor or blender; add salt and pepper to taste. Add crushed red pepper flakes if you like your pesto with a little kick. Process or blend until smooth adding more olive oil as necessary.

For The Pasta

1 pound fettuccine, or another pasta shape

a handful of heirloom cherry tomatoes

1/2 cup fresh mozzarella or burrata, cut or broken into pieces

a handful of basil or purple basil, chopped

1 tablespoon olive oil

salt and pepper, to taste

crushed red pepper flakes, to taste*
Note: crushed red pepper flakes are optional*

 Cook the pasta according to package directions.  While pasta is cooking, place the mozzarella or burrata in a medium bowl and cover with the oil, some of the chopped basil, salt and pepper, and crushed red pepper flakes if using. Allow to marinate while the pasta cooks. Cut the heirloom cherry tomatoes in half, or quarters, if necessary.  

When the pasta is done, toss all but 1/4 cup of the pesto with the pasta and place the tossed pasta in a large pasta serving bowl. Top the pasta with the remaining pesto, the marinated cheese, the cherry tomatoes, and the chopped basil. Serve immediately!

Ripert's Potato Goat Cheese Royale

I think it's safe to say that just about everyone loves a creamy and cheesy little potato bite. I suppose that's why Eric Ripert's Potato Goat Cheese Royale stood out to me the very first time I laid eyes on them. I knew I had to have them. Plus, the recipe is only five ingredients. It doesn't get much better than that!

Grab some baby yukon potatoes, a good-quality goat cheese, some cream, an egg and some chives. Boil the potatoes until tender, scoop out some of the flesh into a bowl to enjoy another time, add a dollop of goat cheese, and fill the potatoes with the egg and cream mixture. Top with chives and bake for about 15 minutes. These are delightful!

Here are some tips I learned along the way. My potatoes were a little smaller than Chef Ripert's so I halved the custard (1/2 cup cream and 1 egg). I still had some custard leftover. I would suggest doing the same. If you need more you can always make the rest, but I doubt you will need to. Next, potatoes require a lot of salt. Boil them in overly salted water. After scooping the flesh out sprinkle them with a little more salt. Add salt and pepper to your custard. Prior to baking sprinkle with even more salt. Trust me. I did all this and still had to salt them when they came out of the oven.

Please make these. They are delight little bites and they really hit the spot. They are delicious served hot right out of the oven, but they are also just as good warm, or at room temperature. This is the kind of thing that gets better when it has a chance to sit and the flavors meld together. I bet you could even make them ahead of time and reheat them and they would have a little more flavor.

Feel free to change up the recipe and use different kinds of goat cheese and herbs. Personally, I think a sun-dried tomato goat cheese with a little bit of basil on top would be my favorite! Just make them. You can't go wrong!

Potato Goat Cheese Royale

Adapted From Avec Eric

by Eric Ripert

Serves 6-8

15 baby Yukon Gold potatoes (about 1-1/2-2 inches in diameter)

4 ounces fresh goat cheese

1 cup cream

2 eggs

 salt and pepper, to taste

1/4 cup sliced fresh chives

Note: You probably only need about half of the custard mixure (1/2 cup cream and 1 egg). Also, you will need to use quite a bit of salt to season these potatoes. Feel free to experiment using different varities of goat cheese and herbs!

Cook potatoes in heavily salted water until tender. Drain and let cool.  

Preheat the oven to 375F.

Cut the potatoes in half and scoop out some of the flesh. Place the potato halves on a baking tray and spoon a little goat cheese into the center.

Whisk together the cream and eggs and season with salt and pepper.

Fill the potatoes with the custard mix (I used a small squirt bottle to do this) and sprinkle with chives on top.

Bake the potato custards in the oven for about 12-15 minutes, until set. Serve immediately. They are also good luke warm.

Unfortnately this particiular potato didn't have as much of the cream mixture as the others. Most of them were creamier!

Farmer's Market Salad with Shrimp, Basil Citrus-Honey Vinaigrette, and Herbs de Provence Croutons

Like most of you, I woke up Saturday morning to the devastating news about Anthony Bourdain. I was shocked and saddened to say the least. I immediately thought of the food blogging community and knew this would have a huge impact, but I mostly thought of my best blogging friend, Deb of Kahakai Kitchen. Deb is a much bigger Bourdain fan than me. Over in Hawaii, Deb was sound asleep with no knowledge of the sad news that awaited her.
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Hours later Deb and I messaged about the news. Our hearts went out to Bourdain's family and friends, but our hearts also went out to our current I Heart Cooking Clubs chef Eric Ripert, not only because Eric and Anthony were best friends, but also because the news outlets were reporting that it was Ripert who found Bourdain. I couldn't imagine finding any of my friends that way.

It was then we decided to honor Bourdain, as well as Ripert and Bourdain's friendship, with a special theme at I Heart Cooking Clubs next week, For A Friend.  If anyone would like to join in with a dish to honor Anthony Bourdain, please do so. Your dish doesn't have to be specific to any chef or theme. Your recipe can be anything that speaks to you. A comforting dish. A dish inspired by a story or an adventure. A unique one-of-a-kind dish, like Bourdain. It can be anything, For A Friend.

If you would like to participate in our special theme at I Heart Cooking Clubs, please click on the link to IHCC in this post. It will redirect you to our site where you can link your dish, and a picture, to our post and also see the dishes others share.

I urge everyone to continue discussing mental health and suicide. These issues are simply not discussed enough. If you, or a friend are suffering, please know that you are important, you are loved, and you make a difference. Please call 1-800-273-8255, 24/7 for help.

I'll end with my favorite Bourdain quote, and one I tend to live my life by, "Move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else's shoes or at least eat their food. Open your mind, get up off the couch, move. - Anthony Bourdain

Farmer's Market Salad w/ Shrimp, Basil Citrus-Honey Vinaigrette, and 

Herbs de Provence Croutons

Recipe Adapted from Avec Eric

by Eric Ripert

Serves 2

1 lemon, zested and juiced

1 lime, zested and juiced

1 tablespoon honey

1 teaspoon Dijon mustard

salt and black pepper, to taste

6 tablespoons canola oil

1/2 cup fresh basil, sliced into ribbons

3 - 4 cups fresh lettuce

1/2 pound shrimp

teaspoon olive oil

1 clove minced garlic

sliced cucumber

sliced tomatoes

 2 slices of country bread

2 tablespoons butter

1 tablespoon Herbs de Provence

For The Dressing: Whisk the lemon zest and juice, lime zest and juice, honey, and mustard in a bowl and season to taste with salt and pepper. Slowly drizzle in the canola oil while whisking constantly until completely emulsified.  Add the basil and whisk. Set aside so the flavors can meld.

For The Shrimp: Preheat oven to 400F. In a skillet, or baking sheet, toss the shrimp with one teaspoon olive oil and one clove of minced garlic. Bake at 400F for about 8-10 minutes. (You can arrange the shrimp on a skewer if you like).

For the Croutons: Cut two slices of country bread into cubes. Melt two tablespoons butter and add in about 1 tablespoon Herbs de Provence. You can either toast the croutons in the oven with the shrimp or toast the croutons on the stovetop. I made my croutons on the stovetop over medium heat until the bread was toasty on all sides. It took less than five minutes. Allow to cool.

To Assemble The Salad: In a large bowl, toss the salad with the desired amount of dressing. I added sliced cucumbers and cherry tomatoes, but you can add whatever you like. Any kind of olive would be especially nice with this salad. Arrange the salad in a bowl, decorate with homemade croutons and shrimp. Drizzle the shrimp with a bit of the dressing, both for looks and taste. Serve immediately!

Follow This Link To IHCC