Oven Roasted Onions

Oven Roasted Onions

What’s better than caramelized onions? Oven Roasted Onions, caramelized with chicken stock, heavy cream and rosemary!

Inspired by an old recipe I pulled from the pages of Saveur Magazine more than 15 years ago, this recipe became a classic in my repertoire. I make this with my eyes closed. And after your first time, you will too. It’s so easy and so delicious, you’ll be cooking again and again!

 

Oven Roasted Onions

Oven Roasted Onions

Serves 6

 

Ingredients:

6 large yellow onions, skin on

2 cups beef stock (or chicken)

3 tablespoon extra -virgin olive oil

Kosher salt and freshly ground pepper

4 rosemary sprigs

½ cup heavy cream

  • Pre-heat the oven to 400˚F. Cut about 1/4-inch off the bottoms and tops of the onions so that they can sit upright when cut in half. Next, slice the onions in half horizontally. Arrange them cut side up in a large baking dish (enough to fit all of the onions).
  • Pour the beef stock over and around the onions, drizzle olive oil, and season with salt and pepper. Scatter rosemary over the onions and into the stock in the baking dish.
  • Roast in the oven, basting often with the stock, until the onions are soft when pierced with the tip of a pairing-knife, and the stock has been reduced but not completely dried out. This should take about 1 hour.
  • Remove the baking dish from the oven and pour the cream over the onions. Return the dish to the oven, and roast again, until pan juices have thickened slightly, and the tops of the onions have browned, about 20 minutes more. Remove from the oven and let it rest for 10 minutes before serving.

 

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Eggplant and Tomato Galette

Eggplant and Tomato Galette

She called it Smokey Eggplant and Feta Galette with Garlicky Roasted Red Pepper Salad; I shortened the title a bit and called it simply Eggplant and Tomato Galette.

Adeena Sussman an American-Israeli food stylist, food writer and cookbook author. Born is Palo Alto, CA, Sussman has written more than 12 cookbooks including books with celebrities like Crissy Tiggen and Ellie Krieger.

She was living in New York and rocking the culinary world. One fine day, she met Jay, her now husband, and decided to move to Tel Aviv to be with him. She would continue rocking from Israel.

Living in the shadows of Shuk HaCarmel, the city’s main food market, she decided it was time to fly solo, sharing her passion for Israeli cuisine, something that has always been a part of her life anyway.

This recipe for Eggplant and Tomato Galette is inspired by her new cookbook Sababa: Fresh, Sunny Flavors from My Israeli Kitchen.  She serves it with a Garlic Roasted Red Pepper Salad on the side, which I ended skipping because I used a green salad instead. This galette is amazing even plain! Ever since the book arrived in my hands, I’ve been savoring the pages of this gorgeously produced and beautifully written book.

With more than 120 recipes, Sussman delights us with her personal spin and shows us how to incorporate many staples of Israeli cuisine our own kitchens. It doesn’t matter much in what part of the world you live right now; this book unlock the secrets to this incredible cuisine!

This recipe is just one of the many that I already cooked from her book. I hope you’ll find it as delicious as I have.

Don’t worry, I’ll continue to post more recipes featured at Sababa in future posts, as cooking with Adeena Sussman really makes us feel like traveling to Israel, via the stove!

Thanks for your work Adeena!

Sending lots of love!

Eggplant and Tomato Galette

Eggplant and Tomato Galette

Adapted from Adeena Sussman’s Sababa: Fresh, Sunny Flavors from My Israeli Kitchen

Serves 6

 

For the Dough:

3 cups all-purpose flour, plus more for flouring your hands

½ teaspoon baking powder

1 cup vegetable oil

1 teaspoon kosher salt

½ teaspoon vinegar

 

For the Filling:

1 jumbo or 2 medium Italian eggplants (1½ pounds)

1 cup (4 oz) crumbled feta cheese

3 tablespoons chopped fresh dill

2 tablespoons extra virgin olive oil

1 small jalapeno, seeded and sliced

1 teaspoon kosher salt

¼ teaspoon fresh black pepper

 

For the Topping:

1 large egg, whisked with ½ teaspoon water and a pinch of salt

½ cup finely grated Parmesan cheese

1 small Roma tomato, sliced into thin rounds

 

Make the Filling:

Chop the charred eggplant until chunky and transfer to a large bowl. Gently fold in the feta, dill, olive oil, jalapeno, sand and pepper until incorporated.

 

Make the Dough:

In a medium bowl, whisk together the flour and baking powder. In a medium saucepan, bring the vegetable oil, 2/3 cup water and salt to a boil over high heat (the water will form a ½-inch bubbles that begin to pop through the oil; that’s what’s boiling looks like here. Remove the saucepan from the heat, add the vinegar, then add the flour mixture all at once and stir vigorously with a wooden spoon until the flour drinks up the liquid and a unified, velvety dough forms; let the dough cool for 10 minutes.

Pre-heat the oven to 400˚F.

Set a large piece of parchment paper on the counter. Using lightly floured hands, form the dough into a ball. Place in the center of the parchment paper and gently roll it into a 12-inch round about ¼ inch thick (the dough is soft, go easy on it). Transfer the dough topped parchment paper to a baking sheet.

To Assemble and Bake: dollop the filling into the center of the dough round and spread it out, leaving a 1-inch border around the edges. Fold the dough up and over the filling (if you’ve ever made a galette, it’s the same idea—very rustic!) so that the dough forms a 1-inch frame around the filling. Brush the edges of the dough with the egg mixture, then sprinkle the edges with cheese. Arrange the tomato slices and olives on top of the galette and bake until the tomatoes are wilted and the dough is golden and flaky, 35 to 40 minutes. Cut into wedges and serve warm or at room temperature.

 

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French Apple Tart

French Apple Tart

Although this French Apple Tart looks fancy and work-intensive, a second read made me realize that almost everything can be done ahead of time. I could easily call it Beautiful & Easy Apple Tart. There are four components to this tart, of which three of them can and even should be prepared ahead of time.  Pastry dough, almond cream, apple sauce and apple topping.

 

French Apple Tart

In this slice, we can see all four components of the tart: the pastry dough, almond cream, apple sauce, and apple topping. Looks fancy, but it’s super easy and everything can be done ahead of time.

 

The pastry is a typical sweet pastry dough, just like you see in every tart. The almond cream is a mixture of butter, sugar, almond flour and eggs that’s creamed and spread over the tart shell (there is no blind baking). The apple sauce is a very simple mixture of apples and lemon juice cooked, cooled and then spread on top of the almond cream. All of these components can be prepared ahead of time, and the tart can even be assembled up to this point a few days ahead.

Then comes the cherry on top, or of course, the apples on top. Although they give this tart a very elegant look, putting them together couldn’t be easier. Basically, you slice red royal gala apples very thinly using a mandolin and arrange them nicely in a rose pattern. The closer the slices are packed together, the nicer the tart will look.

Another interesting aspect about this tart is that it calls for two different kinds of apples. The granny smith used in the sauce gives a tangy and sharp taste; the royal gala makes for a sweet and gorgeous presentation. Together, they scream APPLE better than any other apple tart I’ve eaten in years.

This recipe is quite generous. Each component yields a little more than you’ll need for a 10-inch tart. Better this way. I ended preparing a 10-inch tart plus an individual size tart.

For those of us who can visualize the upcoming Rosh A Shana Celebration, dinner can be written in those images! This French Apple Tart is bound to be the cynosure of all eyes!

 

French Apple Tart

(Inspired by Chef Cedric Grolet)

Makes one 10-inch Tart

(serving 8 to 10 people)

 

Sweet Pastry Dough:

1 stick plus 2 tablespoons (150g) unsalted butter

¾ cup (95g) confectioner’s sugar

1/3 cup (30g) almond flour

¼ teaspoon salt

¼ teaspoon vanilla extract

1 large egg (lightly beaten with a fork)

2 cups (250g) all-purpose flour (more for dusting and rolling)

 

Almond Cream

1 stick plus 2 tablespoons (150g) unsalted butter at room temperature

¾ cup (150g) sugar

1 ½ cup (150g) almond flour

3 large eggs

 

Apple Sauce

4 Granny Smith apples

¼ cup lemon juice

 

 Apple Topping

4 Royal Gala apples

7 tablespoons (100g) butter

 

For the Sweet Pastry:

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, confection sugar, almond flour, salt and vanilla. When creamed, add the egg, and beat until the mixture is combined. Then, working at low speed, gradually add the flour, stopping just when it is thoroughly incorporated. Shape the dough into a ball, flatten into a disk, cover in plastic wrap, and place in the refrigerator to chill. This can be done up to 5 days ahead of time. Be sure to bring the dough to room temperature a good 20-30 minutes before using to make it more malleable.

 For the Almond Cream:

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and almond flour together. Add the eggs, one at a time, mixing and scraping the sides of the bowl after each addition. Transfer to a bowl, cover with plastic and chill. This can be done up to 5 days ahead of time. Be sure to bring the almond cream to room temperature before using so that it spreads better.

For the Apple Sauce:

Peel and core the Granny Smith apples and cut them into small cubes (not to small or they will cook and disappear). Combine the apple cubes and lemon juice in a saucepan and cook over medium heat, stirring from time to time with a wooden spoon. When the apples have softened considerably—there should still be pieces of apple visible— remove from the heat. Allow to cool completely. Transfer to a covered container and chill in the refrigerator. This can be done up to 5 days ahead of time.

French Apple Tart

Look how there are still plenty of apple pieces in the apple sauce

 

Assemble, Bake, and Make the Apple Topping

Working on a floured surface, roll the dough about 1/16-thick, lifting the dough often and dusting more flour as necessary, making constant turns on the dough. Roll the dough up and around the rolling pin and unmold onto the tart mold, fitting the bottom and sides, and patching as needed. Chill for at least 30 minutes.

Heat the oven to 350˚F.

Spread the almond cream over the unbaked tart, filling it half-way to the top of the rim.

 

Place the tart in the oven and bake until the almond cream is lightly browned, about 25 to 30 minutes. Remove from the oven and allow the tart to cool.

French Apple Tart

The almond cream and sweet pastry dough will bake at the same time; you don’t need to blind bake it.

 

Using an offset spatula, spread the apple sauce over the baked almond cream very thinly. You will not need all of the apple sauce, and that’s ok.

French Apple Tart

Apple tart is almost fully assembled.

In a small saucepan, melt the butter. Continue cooking until it just turns lightly brown (this is called beurre noisette, or hazelnut butter).

Apple Topping: Core the Royal Gala apples with an apple corer. Using a mandolin with safety guard, slice them thinly. Cut each slice in half, and starting at the rim, arrange the slices in a rose pattern, pressing the outward slices lightly against the crust. Be patient to make this design and try to pack as many slices as you can. The fuller the tart, the better it looks. Brush the browned butter over the apples and return the tart to the oven for 10 minutes. Remove and serve warm.

French Apple Tart

Thin slices of red royal gala apples

French Apple Tart

Take your time to arrange and design the slices over the tart.

French Apple Tart

After about 10 minutes, the apples on top are not mushy. That’s all the time the apple slices need to bake ever so slightly but still keep their shape.

 

French Apple Tart

Sweet Triumph!

 

Hope you will enjoy this French Apple Tart after reading this post!

I’m so happy that you visited today! Thanks for reading and browsing my site!

Have you bought by latest cookbook Latin Superfoods yet?

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Cheesecake with Cherry on Top

Cheesecake With Cherry on Top

Luscious, juicy, sweet and versatile, cherries are at peek at the height of summer! This Cheesecake with Cherry on Top is a fun and elegant play on cheesecake;

Bowl of Cheeriosinstead of baked in the oven, the cream cheese is set in the fridge and then topped with a gorgeous mound of fresh cherries and a sweet cherry wine reduction. The result surpasses the expectations.

Cherries have a perfect balance between sweet and acid, making them very easy to pair with wine. A good red wine, such as Pinot Noir is a great combination, but feel free to use another type of red wine of your preference.

Cheesecake With Cherry on top

Be careful to place the cherry topping on top of the tart only at last minute, just before serving, as they will “bleed” and stain the white cheese filling.

 

Cheesecake With Cherry on Top

Yield: 8 servings

 

Graham Cracker Crust

1 ¾ cups graham cracker crumbs

2 ½ tablespoons sugar

6 tablespoons unsalted butter, melted

Cheesecake Filling

1 teaspoon unflavored powdered gelatin

1 ½ cups heavy cream (divided)

½ cup (4oz) cream cheese, softened

½ cup sour cream

3 tablespoons sugar

1 teaspoon vanilla extract

Cherry Topping

2 cups red wine (Pinot Noir is a good option)

1 cup sugar

1 star-anise

1 teaspoon vanilla extract

3 cups red cherries

Equipment: 10-inch tart pan

  • Make the Crust: Pre-heat the oven to 350˚F. in the bowl of a food processor or mixer fitted with the paddle attachment, combine the graham cracker crumbs and sugar. Mix until well combined, then slowly drizzle in the butter until the rust comes together. Press it into the bottom and up the sides of the tart pan. Bake for. 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare the Filling: in a medium bowl, sprinkle the gelatin over ¼ cup of the heavy cream. Allow the gelatin to soften for 5 minutes. Meanwhile, in a small saucepan over medium heat, bring ½ cup of the heavy cream and the cream cheese to a simmer. Whisk until the mixture is smooth and the cream cheese melts. Add the mixture to the bowl with gelatin and whisk until the gelatin dissolves. Let it cool to room temperature.
  • Whip the Cream: in the bowl of an electric mixer, whip the remaining ¾ cup of heavy cream, the sour cream, sugar and vanilla extract until the mixture holds medium peaks. Fold a third of it into the cream cheese mixture, then fold in the remaining whipped cream mixture in two additions. Pour the filling into the cooled tart shell and refrigerate until set, about 4 hours or preferably overnight.
  • Prepare the Topping: in a small saucepan, bring the red wine, sugar, and star anise to a simmer. Reduce the heat to very low and simmer until the sauce is syrupy and sticky, about 30 minutes (don’t allow the mixture to caramelize; it should stay dark red). Strain the mixture, discarding the solids and stir in the vanilla extract. Refrigerate until cooled, at least 1 hour or preferably overnight.
  • Just before serving, toss the cherries with ¼ cup of the red wine glaze. Spoon over the tart, mounding them in the center. Serve the tart with some of the remaining red wine glaze on the side, to drizzle more on the plates if desired.

 

 

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Orange Coconut Shake

Orange Coconut Shake

I’m not always in the mood for a mocktail, but that doesn’t mean I just want water. Consider this Orange Coconut Shake, a refreshing drink made with orange juice and coconut milk. Think of it as a nonalcoholic drink that uses simple ingredients that you probably have on hand. It can be a menu addition to your small family gathering in times of Covid. Especially if this means you get to have a chic adult cocktail without any alcohol.

 

Orange Coconut Shake

Makes 4 small shakes

 

1 tablespoon cardamom pods

¼ cup (50g) organic cane sugar

1 cup coconut milk

1 cup freshly squeezed orange juice

¼ cup sour cream

½ cup crushed ice

 

  • In a small skillet over high heat, toast the cardamom pods lightly until they are fragrant, 3 to 5 minutes. Let it cool completely. Reserve 3 pods for garnish.
  • Place the cardamom, sugar and coconut milk in a small saucepan and bring to a simmer over low heat, stirring until the sugar dissolves, about 3 minutes. Let it cool to room temperature, about 10 minutes.
  • Strain the coconut milk mixture directly into a blender, along with the orange juice, sour cream, and ice. Blend until smooth. Pour into 4 tall thin glasses (or champagne glasses) and grade a little bit of cardamom on top as garnish. Serve immediately.

 

 

 

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Leticia

 

 

 

Jeweled Rice With Carrots

Jeweled Rice with Carrots

This recipe for Jeweled Rice With Carrots, featured on my cookbook Latin Superfoods, is inspired by my aunt Sarita’s. She is a Jewish immigrant originally from Morroco who came to Rio de Janeiro in the 1960s and adapted into the new tropical land, while keeping her roots and faith intact. She prepares a variety of jeweled rice dishes. The carrots add a natural sweetness to the rice and makes it the perfect side dish for a healthy meal. At home, this recipe for Jeweled Rice with Carrots is pure dinner treasure. You can assemble ahead of time in a big platter, and pass it around the table. I’m telling you, it will get devoured!

You can also see a video of this recipe on my YouTube channel. And don’t forget to subscribe!

 

Jeweled Rice with Carrots

Serves 6 or 8

 

2 cups brown basmati rice

2 tablespoons olive oil

Half an onion, finely diced

2 ½ teaspoons kosher salt

2 cups grated carrots (about 4 medium carrots, grated on the smallest whole)

Pinch safron thread

3 1/3 cups water

½ cup sliced almonds, lightly toasted

½ cup chopped pitted Picholine olives

¼ cup chopped parsley

 

Prepare the Rice:

  • Rinse the rice in cold water several times to remove the excess starch. On the final wash, drain the rice on a colander and let it sit for 5 minutes to dry.
  • On a medium saucepen over low heat, add the olive oil and cook the onions until they are soft, about 3 minutes.
  • Add the rice, salt, carrots, and safron and mix them with a wooden spoon until the grains are coated with oil and warm.
  • Pour in the cold water, cover partway, and cook the rice over medium heat until it’s soft and tender, about 20 minutes.
  • Fluff the rice and stir in the almonds, olives and parsley. Transfer to a bowl and serve hot.

 

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Mint Lemon Agua Fresca

Mint Lemon Agua Fresca

Let’s suppose someone opened a Mason Jar and poured you a glass of Mint Lemon Agua Fresca. It’s refreshing, full of zest and sweet intensity from the coconut water, and if acidity can be thrilling, this recipe has it. Would you be surprised to learn this is a staple from my cookbook Latin Superfoods? I usually drink it right after exercise, or as soon as I wake up, on an empty stomach. It feels pretty awesome. And you can watch a video of this recipe on You Tube. Don’t forget to subscribe to the channel!

 

Mint Lemon Agua Fresca

Makes 2 Ball Mason Jars

 

6 sprigs fresh mint

10 thin slices of cucumber

1 lime, sliced thinly

4 cups coconut water

Ice cubes

 

  • Divide the mint, cucumber, and lime between the 2 Ball Mason Jars. Fill each with coconut water.
  • Close the jar and let it steep in the fridge for at least 2 hours or overnight. Add ice before serving.

 

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Leticia

 

 

Pork Ramen Noddle

Pork Ramen Noddle

This is how I layer my Pork Ramen Noddle: I make the pork, mushrooms and broth separately. And then, it’s the layers of ingredients that make all the difference.

You can also watch a video of me and my daughter, Bianca, making this dish on You Tube.

 

Pork Ramen Noddle

Serves 4

 

4 tablespoons extra virgin olive oil

1 pound cremini mushrooms, quartered

1 shallot, finely minced

Kosher salt and freshly ground pepper

1 pound pre-cooked pulled pork

1 onion, sliced

1 pound ramen noodles, cooked

2 scallions, white and green parts, cut ion the bias

2 hard-boiled eggs, cut in half

6 cups reduced sodium beef broth

2 radishes, cut into thin stripes

2 baby cucumbers, sliced

1 cup cilantro leaves (not chopped)

 

  • Prepare the mushrooms: heat 2 tablespoons olive oil in a large saute pan on high heat. Add the mushrooms and cook, without stirring until it starts to release its oil, about 3 minutes. Add the shallots, and season with salt and pepper. Mix everything and cook until mushrooms are soft and tender, about 5 minutes all together. Transfer to a plate and let cool.
  • Prepare the Pork: using the same pan as the mushrooms, heat the remaining olive oil and add the sliced onions. Season with salt and pepper and cook, stirring frequently with a wooden spoon until it soft and translucent, about 5 minutes. Add the pulled pork and break it up in pieces, making sure pork is completely broken up into thin threads. Cook, stirring frequently until pork is completely flavored. Add about ¼ cup water if necessary. Season with salt and pepper. Transfer to a plate and let cool.
  • Meanwhile, heat the beef broth and make sure it’s well seasoned.
  • To assemble the Ramen Soup, place some cooked noodles, about ¼ cup pulled pork and some mushrooms in a bowl. Ladle the broth on top, and garnish with the scallions, cucumbers, radish, eggs and cilantro. Serve immediately.

 

 

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Onion Gratin Grilled Cheese Sandwich

Onion Gratin Grilled Cheese Sandwich

Maybe it will happen tonight, or tomorrow. How many sandwiches are you eating during this quarantine?

I saw a recipe at the NY Times Cooking Section (by Ali Slagle) that inspired me. And oh boy, this Onion Gratin Grilled Cheese Sandwich is just as good as I thought it would be! I brought it up to quarantine cooking club and have been making this sandwich over and over again. It already became a regular in the weekly repertoire in my house.

Caramelizing onions does take a bit of time to prepare.  I usually prepare it when I’m cooking something else so that have it ready in the fridge, and then, when I crave for this sandwich, boom, it’s ready.

I usually like a small sandwich, so I always go for the end parts of the bread as they are smaller than the center cut of a loaf. But if you like a regular sized sandwich, be sure to center slices. I used Italian bread because that’s what I had at home at the time, but any country style or sourdough bread will make a damn good sandwich.

As for the cheese, traditionally, the classic French Onion Soup calls for Grueye cheese. I had cheddar in the fridge, that’s what I used. Feel free to use muenster, gruyere, cheddar or any other yellow cheese of your preference.

You can use a panini press machine, an iron camp cooker or just a simple plain skillet.

You can watch of video of this recipe on my YouTube Channel! And don’t forget to subscribe!

 

Onion Gratin Grilled Cheese Sandwich

Serves 2

2 tablespoons extra virgin olive oil

1 pound onions, peeled, halved and thinly sliced

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter, melted to mayonnaise point

1 center slices Italian bread

4 slices white cheddar cheese

1 raw garlic clove

 

Cook the onions: in a large skillet heat the olive oil over low heat and add the onions. Cook slowly, stirring frequently, until they caramelize into a deep amber caramel color, about 25 to 30 minutes. If you see some onions burning on the sides, add a tablespoon of water. Resist the temptation to turn up the heat; they need to caramelize over low heat or else they might burn too fast. Transfer to a plate or a container and keep refrigerated. You can make the onions up to 5 days ahead of time.

Pre-heat the panini press.

Spread melted butter on the outer parts of the bread.

Mound some onions, about 2-3 tablespoons on one side of the bread, top with the cheese, close the sandwich and take it to press until nice and golden-brown and the cheese is melted, about 4-5 minutes.

 

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Bean Broth

Bean Broth with Croutons

I used black eyes peas simply because that’s what was in my pantry. Feel free to use any kind of dried beans to make this delicious bean broth recipe and serve with croutons, parsley and Parmesan, or other garnishes that you might prefer. I used the ends of a loaf bread to make garlic croutons. It goes to show, in times of pandemic, nothing goes to waste! Inspired by the magazine Bon Appetit, this is another great one! You can watch a video of me cooking this recipe with my kids here. 

 

Bean Broth With Croutons

Serves 4 to 6 people

 

For the Black Beans:

1 pound dried black eyed beans, picked over and rinsed (but not soaked)

8 to 10 cups water

2 tablespoons extra virgin olive oil

3 to 4 cloves of garlic, peeled and whole

Kosher salt and freshly ground pepper

3 fresh bay leaves

 

For the Croutons:

2 end slices of any type of country bread

1 tablespoon olive oil

1 tablespoon unsalted butter

 

Freshly grated Parmesan cheese

Freshly chopped parsley

 

For the Beans:

Place the black beans in a pressure cooker and cover with tap water by 2 inches. (about 8 to 10 cups of water). Add the olive oil, garlic, salt and pepper and bay leaves. Lock the lid and bring to a boil. When you hear the sound of the pressure cooker in full gear, reduce the heat to medium- low (it is very important to maintain a constant gentle pressure because the pressure keeps increasing as the boiling point of the water increases). Check the beans after 20 to 25 minutes – they should be tender, showing no traces of starch, but not mushy. The water will be cloudy. Remove from the heat and set aside.

 

For the Croutons:

Tear the bread into small pieces or cut them with a serrated knife. In a large saute pan over medium heat, add the oil and butter. add the bread in a single layer. the oil and butter should be bubbling lightly. Adjust the heat as necessary and keep stirring the croutons as often as you can, to make sure they turn golden evenly all around. Cook until the croutons are crisp and a beautiful golden rich golden brown on all sides, 5 to 10 minutes. Transfer to a plate lined with paper towels. Let them cool completely. Once cooled they can be stored in the refrigerator and warmed back in a hot oven for 3 minutes to crisp up again.

To assemble, pour some of the beans into bowls and garnish with croutons, parmesan and parsley.

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

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Leticia

 

 

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