Tears

How to describe the pain of losing someone?

or is there a way to put the feeling into words? so that it would ease our pain?

My heart goes to all those who had lost their child/love ones in the Connecticut shooting.

I can't stop asking myself...

What has gone wrong with this world??

I am grieving not only with America

 but also Humanity

Sharing with Simple things Sunday, Tuesday around the world, http://nihaoyall.com/

Angers by night

It's freezing out there but the lights make me forget all about the cold.

I am standing right opposite the Chateau D'Angers. Also known as Chateau de Roi René (castle of King René) but you can't see it.

What shows in this picture is the Cathedral Saint-Maurice D'Angers which was constructed in the 11th century.

Everything in this place is just so old, yet very well preserved and still in use.

At the Chateau D'Angers, we can even see some stone-aged tools being exhibit next to a modern souvenir shop.





Pont de Verdun, Angers

 Have a great Sunday,
Gros Bisous,
Sylvia

  Sharing with Simple things Sunday, Tuesday around the world, http://nihaoyall.com/

Foire St. Martin

We went to the Foire St. Martin Angers which happens a month before Christmas each and every year. According to their web page, they are celebrating their 388th anniversary.. for what I know this funfair happens only in every November just before winter comes. For someone who comes from a young country (Malaysia is only 55 years old) and this funfair is.. err 388 years old?? 

This makes me wonder what their games were?? cochon (pigs) race?? but 388 years ago..we are talking about.. let's do some maths, oh boy the first year would be 1624!!

Photo source

I have made a search on the net and this happened even before Loius XIV our most famous and flamboyant Roi Soleil who was born in 1638.

Imagining them wearing their big wigs, white powdered face and a little "mouche" sitting on their upper lip..and didn't know that heels were in for men at that time until I see this picture. (La mouche is housefly in French but is also beauty mark which was commonly used)

Coming from a young country where everything is so instant and recent makes me appreciate how the French blend the old and the new. Example?? La mouche in 1638 and  Lip piercing 2012 ;)


Have a wonderful week...

Love xoxoxo,
Sylvia

Sharing this with Simple things Sunday, Sunday snap shots

October; A month in photo

We had our last harvest of tomatoes from....Ahem, our balcony. They were potted that's why we didn't get many and they were not big. they might be smaller in size compare to store bought but they have all the taste minus all the sprays. Mine were simply yum...

September/October was also the season for Mussels. I cooked mussels many ways, Mussels in garlic herb bread crumbs, the classic Moules Marinieres (as shown in picture) or simply steam mussels with french vinaigrette.

Soup is something we have for every dinner all year round. During the summer it would be something light, mostly vegetable soup or Le Miget/ Migé but came October, we had creamy Lima beans soup with some Chorizo chips to gives textures and saltiness (picture above) and pumpkin soup of course.

I did a few desserts too, mostly tarts apples, pear and chocolates. But the lemon above was a Lemon Curd Tart simply to prolong the taste of summer.

All these were accompanied by a few French country, Ciabatta or Buckwheat sourdough loaves from my own oven.

What about you? what comes out of your kitchen? Wishing you a Happy November...
xoxoxoSylvia

Hopping over to Simple as that - A month in photo

A walk in the woods

Our local community council has organised a walk in the wood and we went along. We were lucky that the storm left and it was a sunny day with crisp cool air.

 I was hoping to see lots of fall colour but there were not many due to a storm and this was what we got..

Logs were piling high.. each tree has an average age of 25 years or more. We were hopping to collect some chestnuts but there were non. Instead, we found mushrooms.. a lot of mushrooms, beautiful mushrooms..

At the end of the trip, we went home empty handed but my camera was filled with beautiful images...

Wish you a beautiful week ahead..
XOXOXO
Sylvia

Hope over to Simple things Sunday

Mushroom Risotto

This is Jamie Oliver's recipe. What I like about this is the way how the mushrooms are prepared, instead of mixing the mushrooms in the risotto at the beginning of cooking,  it is saute separately. I used a mix of Dried Cepes (Porcini), Morille, Girolle and fresh Champignon de Paris. They are first saute in olive oil and mince garlic, throw in chopped parsley at the very last minute and scoop it on top of the risotto. Easy, tasty and no fuss :)

Jamie said "No button mushroom please!!" but I don't want to blow up my budget for just one meal, so I used button mushrooms to add volume. Of course,  it would be tastier to use fresh wild mushrooms but looking at the price of over 15 - 25 euro per kilo (gulp), I prefer to use a 4 euro per kilo button mushrooms :)

Here's what you need for 4 servings:

30g               Dried Porcini, Morille and Girolle (I didn't use a lot of Porcini coz I don't want it to be too strong)
300g             Fresh Champignon de Paris (Button Mushrooms)
3 gloves        Garlic (minced)
1 medium      Onion (chopped)
2 sticks         Celery (chopped)
300g             Risotto Rice
some             Parsley (Chopped)
150ml           White wine
50g               Parmesan Cheese (grated)
1L                 Hot chicken stock ( I used chicken cubes)
1 tbsp            Butter

1. First in a sauce pan boil some hot water, when it starts to boil throw in a chicken cube and your dried mushrooms then lower down the heat to a simmer. Once the mushrooms are soft, fish out, chopped and keep a side. Keep the liquid in a low simmer.
2. In a large pan, lightly fried the chopped onion and celery without browning them. Once the onion is ready, turn up the heat and add in the rice. Give it a good stir then add in the white wine. Keep stirring until the rice absorb all the wine.
3. Now add in the hot chicken stock, laddleful by laddleful. Make sure the rice absorbed all the liquid before add in another laddleful of stock. Keep stirring until rice cooked to your likeness.
4. Meanwhile, fried all the mushrooms in a very hot pan with a tbsp of olive oil. They might gives out some liquid which you can add it into the stock for cooking the rice. Once the mushrooms are dried, add in another spoon of olive oil, chopped garlic and gives them a good stir, season with salt and pepper then add in the chopped parsley.
5. Take off risotto from heat, check the seasoning, add in a tbsp of butter and the grated Parmesan cheese.
6. Serve your risotto topped with grilled mushrooms, sprinkle with some extra Parmesan cheese and a drizzle of extra virgin olive oil.

Hope you like this recipe. I am sharing this with Weekend potluck , This week's craving

Mushrooms hunting

The other day we went mushrooms hunting.  This is not some activity that I grow up with but I have such love with the nature that I would like to learn as well as sharing this special experience with my boy. So we hopped in our boots, put on our rain coat and went to the cellar to look for Mamie's (grandma) basket plus a little knife in hand... We went hunting for mushrooms.

It was everywhere if you actually pay attention! Although it was drizzling (well, since 10 days non-stop) we had such fun.. it was really like treasure hunting, as mushrooms come in different shape and sizes. We actually need to keep a shape eye to spot them.

 Of course not all of them are edible. Luckily, there is always a pharmacy around the corner..and the Pharmacist knows how to identified. I did borrow a book from the library about mushrooms too.

 So here's a few tips on what you have to do when go mushroom hunting:

1. Always use a basket but not plastic bags as mushrooms need to breath.
2. If you don't know a certain type of mushroom, it's always good to pick the mushrooms with it's roots then keep it in a separate container to avoid contamination. 
3. If it is some edible mushrooms that you know, always use a knife to cut it so it will grow again at the same spot the next year.
4. Always verify with your local pharmacy even though you think you know the mushrooms to avoid poisoning.
5. For those white button mushrooms like the one shown above (bottom left), they are actually inedible cause the pharmacist and also the book taught me a trick..lightly scratch the mushroom with your nails if you see it turn bridge yellow throw it away. They are not poisonous but they are indigestible. 
6. Only eat mushrooms that you have positively identified yourself. As others might make a mistake and it might just be deadly.
7. Separate each and every type of mushroom so that the pharmacist can identified easily.

Cost for the activity?? Zero..

The experience to learn and discover together with my boy plus an afternoon away from TV and computer games?? Priceless!! 

Happy weekend everybody,
xoxoxo Sylvia

Sharing this experience with Simple Things Sunday 

Random: After Rain

"Life isn't about waiting for the storm to pass;

 it's about learning to dance in the rain."

Vivian Greene

Sharing with Simple things sunday, Tuesday around the world

Random: Fun

Watching little angle having fun...

This is what makes Simple Things Sunday special and a special moment for Tuesday around the world . Also sharing this precious moment with friends at Finangle Foto Bow series too..

Have a great week...

xoxoxo

Nyonya

Couleurs d'Automne

Autumn has finally here. The nature has all the signs to announce the arrival of Autumn.

Cooler mornings and cooler nights, shorter days too. Slowly we add layers to keep us warm, we put on boots to walk over puddles, we admire the constance changing colour of the nature... Here's a few clicks from me and I hope you enjoy Autumn as much as I do...

Autumn is poetic...& romantic..

Sharing this with: Show off your shot, Tuesday around the world, Wordless Wednesday

Asian Sweet and Savoury Quail




Asian Sweet and Savoury Quail

 
Quail is the smallest poultry we can find in the supermarket. Normally stuffed as it is really not much to eat if we are not careful with the side dish. I didn't stuff my quails but chose to serve with potato puree and some mushrooms. Trying to consume less meat, more vegetables.

This is my first ever quail dish and I am very pleased with it. Even MIL licked her fingers :P very happy to see that..hahah.. you see, French are very carefull with their table manner even at home. MIL is from such a generations where table etiquette is everything.. here's a few example:   never place your elbow/elbows on the table, napkins are always.. i repeat always place on your lap, not on the table, do not leave the table until everyone finished their meal... oh! the list goes on that it deserve another post :)

So here's my quail, light and succulent with a very nice sweet and savoury sauce.



Asian sweet and savoury quail


Recipe:

 

6                         Quails

3 tsp                    Five spice powder

20- 25 pcs           Dried apricots (whole)

1 cup                   Fresh green grapes (skinned and seeded)

4                          Shallots (peeled and cut in half)

1 medium             Onion (minced)

3 large gloves       Garlic (whole and bruised)

1 cup                   White wine ( semi dry)

Here's the method:


1. First rub your quails all over with some cooking oil then season with salt and pepper and marinate with the five spice powder at least 30min so that the quail have time to absorb all the flavour of the spice. Set a side.
2. In a baking dish, pour a table spoon of oil in it then put in your shallots, garlics, onions, apricots and grapes. Give it a shake to coat the oil and season. Add in two table spoon of water, then arrange the quails nicely on top.
3. Bake them in a 200C pre-heated oven for 15mins.
4. Pull out the dish and pour in the white wine. Give it a good scrap to make sure it doesn't burn at the bottom of the baking dish as well as to scrap up all the brown bits.
5. Turn the birds to coat them with the juice. Bake for another 15-20 mins.

Serve with some sauté mushroom with garlics and potato purée.

Sharing this with Weekend potluck #35, This week's craving,  Munibbah Malaysian Monday hasted by 3 Hungry tummies 



Random : Cloudy day at the River Maine, Angers

La Maine, Angers France.

La Maine, Angers France

Mussels in garlic and herb bread crumbs

Do you like mussels?? We adore mussels.. summer is such a time to enjoy mussels. Especially Moule de Bouchots from Normandy. Moule de Bouchot is mussels grow on wooden poles. This type of mussel has yellow-orange fish inside. It is not as big as green mussels but very tasty. When in season, we get it at supermarkets like Super U at only Euro2 per kilo.

So when there is a good promotion of mussels, we have mussels for dinner. The easiest is to cook the mussels in a very hot pot,cover and shake it from times to times. Once all the mussels are opened, dish out and enjoy with vinaigrette and bread. Throw away any mussels that is not open.

To make a variation, I cooked this bread crumb mussels. A good 400gm per serving (as a main course)would be right. First cook the mussels as above (in a dry hot pot, cover and cook until opened). Remove the top shell of each mussels and discard.

Next, in a pan with medium heat melt some butter, add in garlic to brown, then add in bread crumbs. Once the bread crumbs are getting brown add in the mussels to coat. Add in chopped parsley and lemon zest just before serving.

This dish can be prepare in the oven too. Just mix butter, chopped garlic and bread crumbs together. Put a layer of half mussel shells on a baking tray. Sprinkle butter-garlic-breadcrumbs over each one then flash under a very hot grill until just golden.

Serve this is as appetizer or main with crusty bread.

Sharing this with THIS  This week's cravings, Temp my tummy tuesday

Flower and Bugs

Every now and then I like to walk over to the botanic park near our appartment. Angers, France is such a place where gardens and parks are everywhere. Last Sunday after our dessert we went over to the park to walk off some of the calories and this was what I saw..

Do you see two or three insects?

Sharing with Live, Love, Travel, Tuesday around the world, Wordless Wednesday

Pain Cocotte



I have come a long way in bread baking :) It was not a smooth journey (with many bricks came out of the oven instead of nice open crumb bread) but it was an experience which filled with fun, excitement and of course heavenly taste bread for the whole family.

For those who have just started this hobby, no machine is not a problem, no big oven? not a problem too, no proper peel? no problem.. all you need is flour, water, salt and yeast. This last one you can even grow your own which we call a starter. The most important thing you need is read blogs like The Fresh Loaf, Wild Yeast,  BYOB and see how Nyonya show off her loaves too ;P

I do have a big oven but prefer to use our counter top oven (to cut down electricity), I don't have a kitchen aid but a lot of enthusiasm. Who needs machine?? back then during the old days bakers baked without any help of machine anyway..I don't have any peel but a chopping board would do.

The fun of bread baking is really to see the magic of turning flour, salt, water and yeast into bread. So lately, I have just discover another great kitchen tool to produce beautiful loaves... The Cocotte!! Yes the good old thick base pot with a cover. To hold the dough in shape and to create steam while baking.. Sitting in front of the computer, reading food blogs does pay off.

There is nothing special about the formula/ recipe (click on my other post for recipes) but the result comes with much open crumbs plus beautiful crust. 

Hopping over to Yeast Spotting, BYOB 

Boeuf Bourguignon / Beef Bourguignon

Boeuf Bourguignon / Beef Bourguignon

Boeuf Bourguignon is a classic French Beef Stew, originated from the Burgundy region of France. It is as famous as some classic french dies such as Canard a l'orange, Coq au Vin, Foie Gras, Blanquette de Veau.. and etc. Ahhhh.. the list goes on. The French and their world famous food.


Normally we have this dish during those cold winter days to keep us warm but I am so missing some Plat Mijotte (stew). I cooked this for lunch and everybody was happy for a change :)


What's good about this dish is you don't need to have the best cut of meat. I used Boeuf Joeus /Beef cheeks,  cut in bite size, let it swim in a good Bordeaux, add in some vegetables for some sweetness. Stir every now and then to mix in the caramelizes goodness into the sauce for a good 2 hours..Et Voila!! a good hearty dish no chi chi, just honest good food waiting for you  to wipe up every single drop of the sauce with a good country bread :)


This is why I like home food, stews, dishes doesn't involve too much of presentation and doesn't burn a hole in your pocket..just plain honest food!!

Ok..enough blah blah blah.. here we go....

What you need for 4 serving:

500g                 Beef chunk (cut into 2-inch cubes)
100g                 Lardon (salted pork/bacon cut into 1/2-inch chunk)
3                       Shallots (minced)
3                       Garlic cloves (minced)
2 large               Carrots (peeled and cut into 2-inch chunks)
10g                    Dried Cepes/Porcini mushrooms (Sliced and pre-soak in hot water and keep the soaking water)(optional: I used it to add flavour)
4 large               Fresh very ripe tomatoes (cut into cubes) or cans tomatoes
1/2 bottle           Red Wine (wine that you will drink with this dish) or just enough to cover the beef
1/2 cup              Fresh Parsley chopped
2                       Bay leaves
1 tsp                 Dried Thyme
3                       Cloves
500g                 Button mushrooms (cut those big ones into 4 and leaves the smaller ones whole)
some                 Pearl onions
1Tbsp               Flour

This is how:

1. In a large pot/cocotte, heat a little oil to fry those bacon chucks until brown and crispy. Remove it into a plate.
2. Now add your beef chucks by batches. You don't want to over crowd the beef chucks as you want to brown them all sides but not to cook them in their juice. Once all beef are browned put them with the bacons/lardon.
3. Now in the same pot add the shallots, half of the carrots, Cepes and garlic. Stir and scrape up all the brown bits.
4. Add in Beef chunks, bacon and pour in the wine and the mushroom water. It should just barely cover the beef. Also, bay leaves, thymes and cloves. Let it simmer for 30mins. Then add in the tomatoes and continue to simmer. Don't forget to adjust seasoning times to times. 
5. In another pan, heat some oil to fry the mushrooms. It will gives out some liquid, just pour this liquid into the pot and continue to fry until dry then add in the pearl onions. Set a side.
6. Once the beef are tender, add in the mushrooms, pearl onions and the other half portion of the carrots. Then sprinkle a table spoon of flour into the sauce and stir well, you can add in a table spoon of cream/butter but I didn't (try to eat healthy).
7. Continue to simmer until you get a thick sauce, tender beef and carrots then add in chopped parsley and check seasoning. 

Serve this with some boil potatoes, mash potatoes or some pasta and some good country bread. Fantastic one pot meal. This dish taste even better the next day so don't hesitate to cook a day in advance or cook more to enjoy the following day/days. 

Hope you like it!

Sharing this with :
weekend showoff party by LadyBird Ln 

Foodie Friday 


Temp-my-tummy

Ciabatta with Poolish

Ciabatta with Poolish

Last night I was asked to prepare something for tonight's "Apero" which is very often for the summer where we serve apperitif drinks with light finger food. Since it was Saturday night which was way too late to buy anything last minute after 8pm in France and it's the month of "Les Vacances" So if you don't have anything in your fridge, the only way to eat is at the restaurant/bar or bistro...or call a pizza.

I took a quick look at my pantry..mmm.. black olives, chips, tuna cans..and in the fridge? some colourful carrots, tomatoes, zucchini and capsicums. Fantastic!! I am set!! what is best with all these?? a good bread to go with, of course!!

I have a bread book call "Le Pain" from the library. There are a lot of recipes with Poolish..so a CIabatta with Poolish is my choice.

To make the poolish:

150 gm      Flour
150 gm      Warm water
15gm         Yeast

Method:

1. Mix together Warm water, Yeast and Flour in a tub. Cover and rest for overnight if the kitchen temperature is about 20C. Mine took only 3 hours to be ripe as the temperature in the kitchen was at 38C!!! I even halfed the amount of yeast. So it is very important to check the dough but not the clock. This is what i have learnt from many bakers. The dough would tell you if it is ready, not the clock cause temperature and amount of yeast plays a big part in bread making. 
2. When the think paste looking dough turn into very bubbly, this means the poolish is ripe and ready to be use.

For the bread:

350gm       AP flour
350gm       T110 bread flour
12gm         Salt
600gm       Iced Water

1. Mix all ingredients and the poolish together to form soft dough. Rest for 20 minutes.
2. On a lightly oiled work surface, hand knead dough for 20 minutes.
3. Then place dough back into oiled tub for the first bulk fermentation with 2 stretch and folds at every 30min interval and another stretch and fold after 45min from the second.
4. Place the covered tub in the refrigerator for 18hours.
5. The next day, take out the tub, pour the dough out on lightly flour work surface, cut into 2.
6. Preheat oven to the maximum say 240C together with your dutch oven.
7. Shape into a boule and use your dough scraper gently lift it on to a floured patchment paper.
8. Cover and let rest until it is almost double in size. Mine didn't take too long about 80mins. Do a "Finger taste" and sift little flour on top of loaves.
9. Bake in the HOT Dutch-oven with cover on for the first 5mins. Pull out and slash then re-cover and back in the oven at 200C for 15mins.
10. Take off cover and continue to bake for another 20-25mins or until to your likeness.
11. Cool on rack.

Ciabatta with Poolish

We served this with homemade black olive tapanade, some grilled zuchini and capsicums with herbs in olive oil and some tomatoes feta basil salad. No meat!! Eating healty with maximum yum factor plus great companies.

Ciabatta top with grilled vegies

Life is good with just some simple treats!!

Sharing this with friends at Yeast Spotting, BYOB and My Meatless Monday host by My Sweet and Savory

Ratatouille, Sunflower seed Sourdough Bread

It's summer and I love the colour I can get from the market. Tomatoes, zucchini, aubergine, capsicum in all red, yellow and green robe. Seeing all these colourful veggies..my though went straight to Ratatouille. Easy. healthy and flavourful vegetable stew. Ratatouille is just a classic french vegetable stew. That's it!! Oh NO! it's a movie too!! Have you seen it? It's about a young garbage boy name Linguini befriended with a rat who make the best Ratatouille. Love this movie.. it brings out the romantic side of Paris and how French are when comes to their "Savoir faire"..

Anyway, I made my Ratatouille the other day and as usual there is a lot of liquid from the vegetables. So, I scope out a cup of the Ratatouille goodness and mix it to my bread :) Call me a crazy baker if you want.. Just love to experiment, always trying out new things.. sometimes good but other time..Yeekkk!! Lucky for this, it's a Yeahhhh.. how could it go wrong with all the colours and vitamins??  Not only it gives great colour but taste really good too.

Ratatouille Ingredients:

1kg                Very Ripe Tomatoes (roughly chopped up)
2 medium       Zucchini (Cut into small cubes)
1 medium       Eggplant (cut into small cubes)
4 medium       Capsicum (cut into pieces)
1 medium       Onion (cut into cubes)
3 cloves         Garlic (minced)
3 springs        Thyme
2 springs        Rosemary
3                   Bay leaves
Salt and pepper to season

1. In a pot heat a bit of olive oil to brown onions and garlic. then mix in the rest of the ingredients and cook slowly until everything turn soft, about an hour or so. Season with salt and pepper. That's it!
2. Usually, Ratatouille gives out a lot of liquid, to make it more concentrate.. I scope out most of the liquid to make soup and this time I use it for bread. Just cook the ratatouille until soft and almost dry. You can either enjoy it as a vegetable dish to go with any roast or as Pasta/pizza sauce.

By the end of summer, I would usually made a lot and freeze the extra for the winter months to come.

Here's what and how for the bread:

500gm           Bread flour
350gm           Ratatouille broth
100gm           Sourdough starter (100% hydration)
50gm +10gm Sunflower seeds (pre-soak, this is important so that you will not have burn seeds, like mine.)
5gm               Salt (I use less salt as the Ratatouille is already with salt)

1. Mix and knead all of the dough ingredients except the 10gm of Sunflower seeds to make a soft, smooth dough.
2. Cover the dough, and let it rise for 2 hours or more depend on your kitchen temperature, or until it's nearly doubled in bulk.
3. Do 2 stretch and fold at 30mins and 60mins.
4. Sprinkle some Sunflower seeds in your Benetton and let rise for about an hour or 2, until noticeably puffy.
5. Do the finger test by pressing lightly into dough: dough that springs back immediately and leaves no indentation indicates under proofing. If the dough springs back somewhat but still leaves a discern indentation then it's proofed properly - with just enough rise left to give you some nice oven spring. But if the indentation just stares back at you you've probably let it ferment too long.
6. Bake in a preheated 200°C oven for 10 minutes, with steam.  Then another 20 - 30mins or until bread turn golden red and sounds hollow when tapped at the bottom.
7. Cool on a rack.

This bread goes very well with some scramble eggs, you can use it for brochetta too. I love it toasted and spread with some creamy goat cheese and a drizzle of extra virgin olive oil.

Sending this to Yeast Spotting  and BYOB

 

Easy Burger Bun

This is the first time I made my own burger bun following the recipe from King Arthur, you can find the detail recipe here. I must say it is really easy to follow as there is a section of tips from their baker plus many other notes. It has been declared by many bakers that it is The Best burger bun. Which I must admit that it is really very easy to follow and the result is good. Not only the crust is soft, the crumb is moist and lightly sweet.

Proofed waiting to go in to the oven

Ingredients:

• 3/4 to 1 cup lukewarm water
• 2 tablespoons butter
• 1 large egg
• 3 1/2 cups AP flour
• 1/4 cup sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant yeast

Method;

1. Mix and knead all of the dough ingredients to make a soft, smooth dough.
2. Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
3. Punch down the dough to degaz, and divide it into 8 pieces. Shape each piece into a round ball, sprinkle some sesame seeds and let rise for about an hour, until noticeably puffy.
4. Brush the buns with about half of the melted butter.
5. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust. 
6. Cool the buns on a rack.

You can see from the picture below that some of the sesame seeds had fallen out. This is the mistake I did by not putting the sesame seeds first before I brush on the melted butter. Otherwise, they really taste great.

Have a try.. homemade burger is anytime better then those bough from fast food outlets..

Sending this to Yeast Spotting


Just out of oven