Aloo Paratha
Banana Bread
Carrot Cake
Chickpea Brownies
Chocolate Hazelnut Bark
Citrus Cashew Cheesecake
Coconut Porridge
Courgette Bread
Courgette Babycakes
Crystallized Flowers
Dosa (Plain)
Fig Newtons
Lavender Citrus Cupcakes
Lavender Sugar
Mandala Resort Triple Layer Cheesecake
Mini Meringues
Sangria Cookies
Spiced Beetroot Cake
Turkish Delight

Aloo Paratha 

IndiaIndia: Paratha are a very popular breakfast option in north India. While plain paratha is simply made from wheat flour, oil/ghee, salt and water similar to a chapatti but fried and folded…paratha can easily be stuffed with endless options. One of the most common breakfast options is Aloo Paratha – which is paratha stuffed with masala mashed potatoes.



2 cups wheat flour
2 tsp oil
salt, to taste
water, to thin consistency

4 gold potatoes
1-2 green chilies
salt, to taste
pepper, to taste

¼ cup oil for frying


Aloo Masala
Boil potatoes. Once fork tender, remove and strain. Peel skin, rubbing skins easily off with your hands once the potatoes have cooled. In food processor, blener or by hand, mash potatoes and combine with chili, salt and spices. Set aside.

Combine wheat flour, oil, salt and water and kneed into a dough. Dust working surface with generous amounts of flour. Roll the dough into a disc using a floured rolling pin. The disk should be about 3-4”. Rub the disk with oil and reflour as necessary to avoid sticking to the pin or surface. Create as many disks as you can, about a dozen.

Putting it all together:
Place ¼-1/2 cup scoops of aloo mixture and spread it evenly onto one of the paratha disks. Take a second paratha disk and place it neatly on top of the aloo spread paratha. Press the edges together, as you would a pie.

Take the rolling pin and roll the disk out so that it doubles in size. Continue to fill parathas, setting aside until all are created before frying.

Place a generous amount of oil onto a griddle top, or alternatively use a nonstick surface. Place the aloo paratha on the heated surface and fry both sides about 2-3 minutes or until golden brown. You may have to use the back of a metal spatula to continue to flatten the aloo paratha while cooking to prevent it from bubbling up and rising off the griddle.

Time: 50 minutes (including potato boiling time)

Yields: One dozen aloo paratha

Serving Suggestion: Combine with a fruit salad for an energy filled breakfast.



Banana Bread

India Goa, India: A banana tree drooped into the pathway leading from the back exit of the kitchen to our tent. I just couldn’t duck around the tree without picking the sweet tiny bananas. Within   the hour I turned the bananas into fragrant, fresh sweet banana   bread!



1/2 cup softened butter
3/4 cup caster sugar
2 large eggs
2 large bananas, mashed
1/4 cup whole milk
2 tsp vanilla
2 cups plain flour
1 tsp baking soda
1/2 tsp kosher salt
1-2 tsp cinnamon (depending on preference)
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves


Preheat oven to 350F.

In large mixing bowl, add butter and sugar and cream. Add eggs, bananas, milk and vanilla.

Next, break every rule you know about baking and add dry ingredients to wet. Sift in flour while mixer is off. Turn mixer on low and add baking baking soda, salt and spices. Mix on medium until well combined.

Pour into lined loaf pan and bake for 45-55 minutes or until knife comes out of center of loaf clean. Remove from oven and left cool in pan several minutes and then transfer to wire rack.

Serving Suggestions: Try to wait a few minutes from the oven before slicing!

Prep Time: 10 minutes

Total Time: 70 minutes

Yields: 1 loaf (12 generous slices)

Carrot Cake

IrelandIreland: While James worked primarily in the garden and I worked in the kitchen, we were the perfect team for recognizing what was ready to be picked and how it could be put to creative culinary use. Tender sweet carrots were plucked from the earth grated and folded into this sweet cake and enjoyed immediately!

IMG_7066 IMG_7063


1/2 cup softened butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
3 large eggs
2 tsp vanilla

1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
2 cups all purpose flour
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves

10 medium carrots, washed, peeled, and coarsely grated
1 cup walnuts, toasted and roughly chopped


Preheat oven to 350F. Prepare loaf pan by greasing with melted butter and then laying wax paper to cover majority of pan.

In large mixing bowl, cream butter and sugar. Add eggs and vanilla.

In separate bowl, add baking soda, powder, flour, and spices and mix completely.

Add wet ingredients to dry and gently mix. Fold in grated carrots and chopped walnuts just until well combined.

Pour mixture into lined loaf pan and bake for 55 minutes or until skewerdop comes out of center of loaf clean. Remove from oven and left cool in pan several minutes and then transfer to wire rack.

Serving Suggestions: Try to wait a few minutes from the oven before slicing!

Prep Time: 10 minutes

Total Time: 70 minutes

Yields: 1 awesome carrot cake

Chickpea Brownies


India: I still haven’t told the dudes in the kitchen what’s in these little “brownies”



1 cup dark chocolate
2 cups chickpeas, previously soaked overnight and cooked until maskable and tender
2 eggs
1/4 tsp cinnamon
2 Tbs cacao powder
2 Tbs honey
2 tsp vanilla extract
1/2 cup packed brown golden Indian sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 cup toasted and coarsely chopped walnuts

confectioners sugar for garnish


Preheat oven to 180C. Oil an 8×8″ baking dish.

In a double-boiler, melt chocolate patiently so not to burn.

Meanwhile, add all other ingredients except chocolate and nuts to blender and blend until silky smooth. Fold in nuts. Add chocolate and blend until completely smooth.

Pour chickpea mixture into baking pan.

Bake 30-40 minutes until toothpick comes out clean.

Remove from oven. Refrigerate.

Serving Suggestions: Refrigerate an hour before slicing and serving. Serve slices small – they are decadent and rich! Sprinkle with confectioners sugar before slicing.

Total Time: 40 minutes

Yields: About 9 large brownies, preferably 12 bite-size brownies

Chocolate Hazelnut Bark

TurkeyTurkey: Turkey is scoring some major points in the food department with me. These geniuses combine dark chocolate with pistachio and hazelnut and oh girl you can buy it everywhere and anywhere.


2 cups organic raw hazelnuts
1 cup shelled organic raw pistachio
2 Tbs organic coconut oil
1/2 tsp Himalayan sea salt


Heat oven to 215F. Place hazelnuts and pistachios in rimmed baking sheet and roast nuts for 10 minutes or until fragrant and golden brown.

Meanwhile place a small saucepan with water over high heat and bring to a boil.

Remove baking sheet from oven and place onto clean dish cloth. Rub nuts between hands to remove skins.

Roughly chop nuts.

Bring saucepan temperature down so that you can melt chocolate with coconut oil by placing a glass bowl over the saucepan containing boiling water. Stir frequently to avoid burning.

Meanwhile prepare baking sheet by lining with parchment or wax paper. Once chocolate is completely melted, add nuts and salt and stir to combine.

Pour into baking sheet so that the mixture is 1/4-1/2″ thick. Refrigerate overnight or until hard.

Serving Suggestions: Have small bits of this tasty bark for a special heart-healthy treat that brings you straight back to Turkey!

Prep Time: 20 minutes

Total Time: One day

Yields: 1/2 baking sheet worth of chocolate bark



Citrus Cashew Cheesecake

SpainVillamartin, Spain: We were first introduced to this cake by a brilliantly talented couple chefing at a retreat center in Spain. They were an absolute genius and were kind enough to share the recipe which goes something like this…





3 cups raw Cashews
3 lemons
3 limes
1/2 cup Agave, depending on preference
¾ -1 cup coconut oil

1 cup dates
1 cup walnuts
¼ cup almonds
¼ cup agave (optional)
pinch of cinnamon


Soak cashews overnight.

With coconut oil, oil sides and bottom of round 8-9” cake pan.

Zest and juice lemons and limes and set aside on pourable glass container. Drain and rinse cashews. Blitz cashews in blender, adding agave, coconut oil and citrus juice and zest. Continue to blend until a smooth, thick consistency has been achieved, similar to that of tahini. Add water to achieve desired consistency. Pour into bowl and set aside.

Make crust by blending dates, walnuts, almonds and cinnamon in vitamix briefly until well combined. Add agave if moisture is required. Press crust mix firmly into pan.

Pour cashew mixture over nut crust and freeze a minimum of 12 hours. Before serving, thaw 3 hours on countertop.

Serving Suggestion: Just before serving, garnish with blueberries and thinly sliced plum or drizzle of citrus berry dressing.

Prep Time:  12 hours

Total Time:  15 minutes

Yield:  1 beautiful cheesecake

Coconut Porridge 




India: We had this for breakfast several times at the ashram in Rishikesh and it was perfect immediately after yoga class!





*Recipe Coming Soon



Courgette Bread


Ireland: The place we were working had zucchinis growing like crazy, and rather than wasting them we quickly decided to put ’em to use.


2 large, finely grated courgettes (liquid squeezed through dishtowel)
1 cup light packed brown sugar
2 TBS caster sugar
2/3 cup vegetable oil
2 large eggs
1 1/2 cups plain flower
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
3/4 tsp kosher salt


Preheat oven to 350F. Line 9x5x3 loaf pan with parchment and quickly spray with cooking spray. Set aside.

In large bowl, combine sugars, oil and eggs.

In small bowl, sift together flour, baking powder, soda, spices and salt. Fold into wet ingredients. Add courgettes until all ingredients are well combined.

Pour batter into pan and spread evenly. Bake 50 minutes or until knife comes out of center of loaf clean. Remove from oven and let cool briefly before transferring to wire rack.

Serving Suggestions: Try to wait a few minutes from the oven before slicing!

Prep Time: 10 minutes

Total Time: 70 minutes

Yields: 1 loaf (12 generous slices)


Courgette Babycakes


India: These little baby cakes were the result of an upcoming event needing some dessert offerings. I ended up scrounging around the kitchen and came up with these spicy little guys!





1 1/2 cups all purpose flour
1 cup packed golden brown Indian sugar
2 tsp baking powder
2 tsp freshly ground cinnamon
1 tsp freshly ground nutmeg
1 tsp freshly grated ginger
1 tsp freshly ground cloves
1/2 tsp salt
1/2 cup freshly toasted and finely chopped walnuts
1 1/2 cups coarsely grated courgettes
1/3 cup vegetable oil
2 eggs, beaten
1/2 tsp vanilla extract

Paneer Frosting: 

4 Tbs unsalted butter
6 ounces paneer cheese
1 1/2 cups sugar, finely ground
2 lemons, juiced


Preheat oven to 180C. Since you are the only female in the male-dominated kitchen in India, there isn’t a chance in hell you are going to locate cutesy floral cupcake liners. So, instead grab some aluminum foil and create your own, lining the cupcake tin and then gently lining with vegetable oil for extra safety since you have never done this before.

In large bowl, mix together flour, sugar, spices and salt. Mix in walnuts.

In separate bowl, combine zucchini, oil, eggs and vanilla. Once combined, add to flour mixture.

Spoon batter into muffin tins. Bake until toothpick comes out cleanly, about 40-45 minutes.

Remove from oven and let cool before frosting.

For Frosting: 

Combine all ingredients in blender and blend until smooth.

Serving Suggestion: Serve as an after event or drinks snack!

Total Time:  55 minutes

Yield: A dozen cupcakes

Crystallized Flowers


Ireland: With not much to see or do during our time volunteering in Ireland, we had a lot of time to play in the garden and kitchen and come up with Martha Stewart dorky crap like this. Yep, that means finding a paint brush and painting egg whites on freshly picked flowers to create these little gems.


Edible flowers include begonia, hibiscus, marigold, mint flower, nasturtium, pineapple, calendula, bergamot, pansies, basil flowers, borage, primrose, violets, pinks, dog rose, sweet william, violet, chrysanthemums, rose, rosehip or sweet peas.


1/2 cup edible flowers
1 egg white
caster sugar, for sprinkling


Pick flowers on a dry day and shake off bugs before placing in a bowl.


Whisk egg white in a separate bowl. Using a fine pastry brush or small paintbrush, paint a very thin layer of the egg white across each flower and then sprinkle with caster sugar.

Leave on wire rack to dry overnight.

Serving Suggestions: Use to decorate any baked goods.

Prep Time: 5 minutes

Total Time: 24 hours

Yields: 1/4 cup crystallized flowers

Dosa (Plain)

IndiaIndia: Wow – what a treat for the gluten intolerant! This plain rice pancake not only is gluten free and vegan, but provides a much needed rest for the tummy from busy curries and curious thalis.




2 cups white rice
1 cup poha (flattened rice)
¼ cup urad dal
1 tsp salt
¼ tsp baking soda


Honey, to preference


Wash and rinse the white rice and poha. Place in large saucepan and cover with plenty of water and soak overnight.

The following morning, drain and rinse.

Place in food processor or blender and blend until smooth. Add water if needed to thin. Once a smooth paste is achieved, add salt and soda.

Set aside in warm area. Keep covered and in a dark area to allow for slight fermentation of the rice/dal batter.

After 6 hours, stir batter.

Heat griddle on medium-high heat and oil generously.
Pour 1 cup of batter over heated griddle and spread evenly and thinly on the surface of the griddle. Drizzle with oil if needed to prevent from sticking or burning. Let cook 2 minutes. Flip once and cook just 1-2 minutes and then fold in half and transfer to serving dish. Drizzle with honey.

Time: 20 hours (includes soaking, fermenting and cooking time)

Yields: 4 large plain dosas

Suggested Serving: Serve with pomegranate, banana, pineapple fruit salad for a complete breakfast.



Fig Newtons


Croatia:  Ah yeah, the country that has the whole food thing down. Figs were showing up everywhere here – fried figs, fresh figs in every variety, chocolate figs, and fig bread.


*Recipe coming soon!

Lavender Citrus Cupcakes

IrelandIreland: James wasn’t at all surprised when he walked in on me entertaining myself while blending dried lavender and then carefully constructing these little happy cakes.






4 1/2 oz butter, softened
4 oz lavender sugar
Finely grated zest of one large lemon
2 eggs, beaten
5 oz plain flower
1/4 tsp baking powder

For Icing:

6oz cream cheese
4oz icing sugar, sifted
12 crystallized flowers


Preheat the oven to 350F. Line muffin tin with 12 paper liners.

In mixer bowl, cream butter until soft. Add sugar and 1/2 of the lemon zest and beat until fluffy. Slowly add beaten eggs. Sift in flower and baking powder while slowly mixing.

Divide batter among tins and bake in preheated oven for 10 minutes or until just brown and tester toothpick comes out clean.

Remove from oven and transfer to wire rack. Let cool completely before icing.

To make icing, whip cream cheese, icing sugar and lemon zest together. Gently ice cakes and top with crystalized flowers.

Serving Suggestions: Serve the same day.

Prep Time: 10 minutes

Total Time: 20 minutes

Yields: 12 cakes

Lavender Sugar Concentrate

IrelandIreland: The lavender was in full bloom during our summer in Ireland, and there was more than enough lavender to be picked without anyone noticing. So I gathered up some freshly opened lavender and of course found a use for it in the kitchen. IMG_5429


4 tablespoons dried lavender flowers
1 cup caster sugar


To dry lavender, pick on a dry day and tie into small bunches before hanging in a dark, dry, well-ventilated area.


Once dried (approximately 1 week), remove lavender flowers from stem into a bowl.

Sterilize and dry a pint size or larger glass container (with fitted lid).

Place a wire strainer (sieve) over your glass container. Gently grate/rub lavender flowers through/across wire to produce a small lavender dust that falls into glass container. Once all dust has been collected, add sugar and stir gently to incorporate dust into sugar.

Serving Suggestions: Use this concentrate to substitute for any white sugar in any amount you prefer. Best used in merengues, biscuits, honey and lavender cakes and breads.

Prep Time: 10 minutes

Total Time: 1 week

Yields: 1 cup.

Mandala Resort Triple Layer Cheesecake 


Goa, India: Ah yes, the cake that took us four days to make. Originally we were going to make the Citrus Cashew Cheesecake, but we walked away from the kitchen for about 5 minutes after pureeing our cashew filling and one of the guys in the kitchen chucked the bowl that took us three days of soaking to create. So we decided to carry on and go with the surprise and create a third layer of the cake by doing something different. A day later we blended up a new cashew filling with fresh strawberries and beetroot to create a beautiful pink top layer to create a three-tier cake. It ended up being a beautiful cake! Cashews are the unofficial ‘nut’ of India and compared to everywhere else, are dirt cheap. Dates, honey and coconut oil are awesomely cheap and easy to find anywhere and everywhere also!  This is the PERFECT country to create this raw vegan gluten free cake!!!!


3 cups raw Cashews
3 lemons
3 limes
1/2 cup more or less local honey, depending on preference
¾ cup coconut oil
1 cup strawberries, washed
2 tsp beetroot juice, for color if desired

2 cup dates
1 cup walnuts, toasted


Soak cashews overnight (or longer if possible).

With coconut oil, oil sides and bottom of round 8-9” cake pan.

Make crust by blending dates and walnuts in vitamix (or blender) until well combined. Add honey if liquid is required to blend. Press crust mix firmly into pan and place in freezer while making the filling.

For the filling, drain and rinse cashews. Blitz cashews in blender, adding honey, coconut oil and citrus juice. Continue to blend until a smooth, thick consistency has been achieved, similar to that of tahini.

Add water to achieve desired consistency. Pour ½ of the mix over the crust and place cake in freezer until just slightly hardened before adding the top layer.

For the top layer, add strawberries and beetroot juice to the cashew mix in the blender and blend until color is completely incorporated before pouring over cake.

Return the cake to the freezer and freeze a minimum of 12 hours.

Before serving, thaw 1 hour on countertop (in India, any other climate requires 3 hours). 

Serving Suggestion: Just before serving, garnish with strawberries.

Prep Time:  12 hours

Total Time:  15 minutes

Yield:  1 beautiful cheesecake

Mini Meringues


Ireland: What can I say. We were pretty bored while volunteering in Ireland so this happened to be the first time in my life I had the patience for learning how to properly create meringues. I have to say I’m quite pleased, and quite possibly will never find the time for these ever in my life again! IMG_5366


6 egg whites
1 1/4 cup caster sugar (optional: may use some lavender sugar if desired)
1 TBS cornflour
1 tsp vinegar


Preheat oven to 300F.

Place waxpaper over baking sheet and draw circles using the a jar lid (approximately 12 circles per baking sheet).

Whisk egg whites on medium until fluffy and peaks form (you should be able to turn bowl upside down).

Slowly add sugar, cornflour and vinegar while mixing. Mix about 8minutes on high speed.

To check if egg mixture is done, rub mixture between thumb and index finger. If glassy then mixing is complete, if grainy then continue mixing. Don’t overmix!

When finished, drop mixture onto wax paper using large spoon.

Bake in oven at for 1 hour.

Remove from oven when outside is solid yet inside is still gooey and let cool before storing in airtight container for up to one week.

Serving Suggestions: Serve topped with fresh cream, berries, and crystalized flowers.

Total Time: 2 hours.

Yields: 16 mini pavalova (3″)

Sangria Cookies

India: Wait a minute – this chick must be confused. Sangria is from Spain and you drink it not eat it so what’s up? Well, while working in Goa, India we had a flamenco show one night and we served sangria and I made these cookies to offer to guests while waiting for their drink to be scooped. They are spicy little bites and would go really well with a lemon-ginger tea or maybe, just maybe even a masala chai tea if spicy is your style.


3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups organic fine sugar
2 tsp cinnamon, made from 2 sticks of cinnamon root, blended in spice grinder
1 tsp finely chopped ginger made using spice grinder
1 tsp freshly ground cloves
1 tsp freshly ground nutmeg
1/4-1/2 tsp freshly cracked black pepper, depending on preferance
1 cup unsalted butter
2 eggs
1/2 tsp vanilla


Preheat oven to about 180C.

Butter baking dish.

In a large bowl, sift flour, baking powder and salt.

In separate bowl, combine spices and sugar and mix completely. Remove 1/4 of mixture and set aside in separate bowl. Melt butter in skillet and add to sugar bowl and whisk several minutes until fluffy. Slowly beat in eggs and vanilla.

Add wet ingredients slowly to dry and incorporate completley.

Roll small (1 Tbs) balls out of dough and then roll into sugar/spice mixture.

Place onto baking sheet 1 1/2 inches apart. Bake 8-10 minutes. Remove from oven while still gooey as these cookies will harden after removing from oven and you want them to be soft upon serving!

Serving Suggestions: Serve with a cup of lemon-ginger tea, masala chai, or freshly made sangria

Total Time: 15 minutes

Yields: 3 dozen little drop cookies

Spiced Beetroot Cake


Ireland: Beets were growing like crazy as the weather switched from Summer to hints of Fall during our Visa-reseting time in Ireland. Small tender beets lent the best flavor to this versatile cake!


13 oz unsalted butter, melted
13 oz self-raising flour
2 tsp ground cinnamon
2 tsp mixed spice
8 oz brown sugar
6 free range eggs
3 large beetroots, washed, peeled and coarsely grated


6 oz cream cheese, softened
2 Tbs confectioners sugar


Preheat oven to 350F. Prepare loaf pan by greasing with melted butter and then laying wax paper to cover majority of pan.

In a large bowl, sift flour and spices. Mix in sugar.

In seperate bowl, beat eggs, add butter and combine. Add grated beetroot, stirring carefully. Add wet ingredients to dry and gently combine.

Pour mixture into prepared loaf pan. Bake 50 minutes, or until skewer comes out of center of loaf clean.

Remove from oven and place on wire rack to cool.

Meanwhile, mix icing by placing cooled cream cheese and sugar in bowl and combining completely.

Place clean dish towel over top of loaf pan, flip, and then carefully return right-side-up to cake display.

Once completely cooled, generously frost and then sprinkle with cinnamon.

Serving Suggestions: Serve with a cup of lemon-ginger tea.

Total Time: 1 hour.

Yields: 1 9inch loaf

Turkish Delight

TurkeyTurkey: Turkey was easily my favorite food country because I could actually eat EVERYTHING! Turkish delight you imagine would be such a ‘touristy’ thing, but oh no. These turkish people are real serious about this stuff. Turkish delight could be purchased at every bus station, market stall, street corner, you name it and you could get it in a bazillion flavors. It was absolutely awesome and I have to say I am missing it big time and will be quickly making something to remind me of Turkey once I am home.

IMG_5305 IMG_5304 IMG_5303 IMG_5302 IMG_5297 IMG_5289


olive oil
4 cups caster sugar
4 cups filtered water
2 small lemons
3 Tbs gelatine powder
1 cup cornflour
1 tsp cream of tarter
2 tsp rosewater essence
1 Tbs pomegranate juice
2 cups icing sugar


Grease 8″ baking pan with olive oil and then line with baking paper, allowing sides to overhang.

Place sugar and 2 cups of water in large saucepan and over medium heat stir until sugar dissolves. Using a sugar thermometer, stir while increasing heat setting until mixture reaches 125C (which will take about 20 minutes). Juice lemons and add citrus juice to mixture.

In separate saucepan, combine gelatine, cornflour, and cream of tarter, adding a  bit of water to dissolve the mixture just slightly to create a paste. Slowly whisk in the remaining 2 cups of water. Over medium heat, cook and stir for about 3-5 minutes until mixture is boiled and thickens.

Pour the contents of the first saucepan (sugar syrup mixture) gradually into the gelatine saucepan, whisking slowly while adding.

Whisk completely and set to simmer for one hour. Mixture should be light golden brown and the sugar thermometer should ready 110C. Remove from heat, adding rose essence and pomegrante juice (or red food coloring if you must).

Pour into baking pan.

Place in oven and let set overnight.

The following day, place a generous amount of icing sugar onto a clean surface. Remove lokum from baking pan and turn onto powdered surface. Using greased knife, cut lokum into desired size and turn in icing sugar to coat completely.

Serving Suggestions: Serve while enjoying freshly squeezed pomegranate juice for a really sweet snack!

Total Time: Too much. Just go to Turkey.

Yields: As many pieces as you want from an entire 8″ baking sheet.

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