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Mother’s Day Cinnamon Raisin Donut Bread Pudding

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I get breakfast in bed once a year. On Mother’s Day. My breakfast in bed day is coming soon!! (For the record, my husband also gets breakfast in bed when Father’s Day rolls around.)

Last year, I got my breakfast in bed at the hospital, since I’d given birth to our third son the night before. But the year before that, my husband made me a delicious bacon, egg, and cheese bagel sandwich. It was fantastic. The boys came dancing into the room, buzzing with excitement over serving me breakfast in bed. They’d mostly just watched their daddy preparing the meal, but they took full credit for it.

They may not have made that bagel sandwich, but even young kids are quite capable of preparing some pretty fantastic stuff in the kitchen (with a little help, of course). And there’s really nothing like that aura of pride which emanates from a child who just accomplished something awesome.

With that in mind, I’ve come up with a Mother’s Day breakfast-in-bed recipe which is so simple that even preschoolers can complete almost every step on their own, with just a bit of adult direction. It starts with donuts, chopped into chunks, which are then sprinkled with raisins. Next, a mixture of half and half, sugar, eggs, vanilla, and cinnamon gets poured over the donuts. As it bakes, the donuts absorb the sweet, creamy mixture forming a lusciously decadent donut bread pudding.

This is good stuff, people. Make it for yourself if no one is going to make it for you. But, if you’ve got some kids who’d like to surprise you for Mother’s Day, here’s a step by step photo guide for them to follow.

Note to helper grown-up: It’s a good idea to gather all ingredients and supplies ahead of time, so you can move through the steps quickly. Young kids have a tendency to get distracted, lose interest, or start eating the donuts if you take too long between steps.

Step 1: Wash your hands. Then, ask a grown-up to preheat the oven to 350 degrees.

Step 2: Use a paper towel to spread one tablespoon of softened butter all around a medium-sized baking dish.

Step 3: Using a child-safe knife, carefully chop 7 or 8 cake-style donuts into chunks. You can use plain, powdered, cinnamon, or apple-cider donuts. (We used a variety pack of plain/powdered/cinnamon Entermann’s donuts.)

Step 4: Arrange the chopped donuts in a baking dish.

Step 5: Sprinkle the raisins overs the donuts.

Step 6: Pour 2 cups of half and half into a large bowl or measuring cup.

Step 7: Add 1/2 cup sugar.

Step 8: Add 1 teaspoon of vanilla.

Step 9: Add 1 teaspoon of cinnamon. Throw a pinch of salt in there too!

Step 10: Ask a grown up to help you crack 4 eggs into a dish. Then, pour the eggs into the half and half mixture.

Step 11: Whisk the half and half mixture until it’s well blended.

Step 12: Pour the mixture over the donuts. Make sure you pour some over every donut.

Step 13: Gently press down on the donuts so they drink up the half and half mixture.

*The key to a great bread pudding is not to over-soak the bread (donuts, in this case). The donut chunks should be mostly submersed in the liquid, but not swimming in it. A few donuts peaking out of the top will help a nice crust to form on the top when it bakes.

Step 14:  Ask a grown-up to help you put the baking dish in the oven. Bake for 50-55 minutes.

The bread pudding should look like this before it bakes.

Step 15: Ask a grown-up to help you take it out of the oven. Sprinkle it with powdered sugar. Serve warm.

*If desired, the bread pudding can be made the day before and reheated in the morning.

While the bread pudding is cooking, cut up some fresh fruit. It will trick Mommy into thinking she’s eating a healthy meal when it’s sitting next to her main course of donut pudding. (Mommies like to think they’re eating healthy.)

Cook a huge batch of bacon, because mommies like bacon.

Ask a grown-up to pour a glass of sparkly champagne or sparkling white grape juice for Mommy, because it’s a special day. A cup of hot coffee would be nice too.

Arrange everything nicely on a platter with a fresh flower or two and a handmade card. Your mommy will be in Mother’s Day heaven!

Cinnamon Raisin Donut Bread Pudding

Ingredients

  • 1 tablespoon butter, softened
  • 7 or 8 cake-style donuts, chopped into chunks (plain, powdered, cinnamon, apple cider)
  • 3/4 cup raisins
  • 2 cups half and half
  • 1/2 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Pinch of salt

Directions

Preheat the oven to 350 degrees. Lightly grease the inside of a medium sized baking dish with the softened butter. Chop the donuts into chunks (about 1″ square). Arrange the donut chunks evenly in the baking dish. Sprinkle the raisins on top. Combine the half and half, sugar, eggs, vanilla, cinnamon, and salt in a large bowl or measuring cup. Whisk to combine. Pour the mixture over the donuts and raisins. (Try not to over-soak the donuts.) Gently press down on the donuts so they are mostly submerged in the liquid. Bake for 50-55 minutes. Sprinkle with powdered sugar. Serve warm.

Spinach, Bacon, and Egg Pasta Salad

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So…big news here. You are now reading a food blog written by a real, bonafide tooth fairy. That’s right, folks. I earned my wings. And boy are they sparkly!

Thursday night, we put the boys down to bed like usual. My husband handles the two older boys while I tend to the baby. Once everyone was tucked in, my husband headed out for band practice. I poured myself a glass of wine and settled onto the couch to watch the American Idol results show. The baby whimpered for a few minutes, as is his routine, then drifted off the sleep. The two older boys, who share a room, were up to mischief.

Some nights, the boys chat quietly before peacefully falling asleep. Some nights, antics involving a lot of mysterious banging and shouting ensue, before they crash into dreamland. Thursday was one of those nights. I’d already been in their room more than once to put the kibosh on the chaos (which was messing with my plan to relax on the couch with wine and Ryan Seacrest for the evening). So, when I heard the screaming again, I was not happy. I marched up the stairs and threw open the door, wearing my meanest Mommy face, to find the two boys excitedly jumping around, which left me feeling even less pleased.

But then, my first born…my sweet, little almost-five-year-old, says, “Today was the day!” as he held out his hand holding his first lost tooth. How had I not noticed the gaping hole in his mouth? The first tooth to come in was the first to come out. I remember when that tooth came in. When did he become such a kid??

Then

We hugged. We jumped around. We cheered. I told him how very proud I was of him and instructed him to stop growing up so fast. We took some photos and washed his mouth with salt water before climbing back into bed, with his tooth tucked securely under his pillow (in a little baggie to make it easier for the tooth fairy to find). I instructed the kids to go to sleep so that the tooth fairy could make her visit, then turned out the lights, leaving the boys snuggled in their beds, whispering about the tooth fairy. The last thing I heard, as I walked from their room, was my big kid telling his younger brother, “She’s very tiny.”

Now

I went downstairs and put on my wings. I placed three gold dollar coins into a baggie with a sprinkle of glitter for good fairy measure. There’s magic in this sort of stuff. And just before putting myself to bed, I snuck into my big kid’s room and swapped the tooth baggie for the baggie of gold coins and glitter. He’s been walking around with his goofy grin and baggie of treasure ever since.

Tonight, I’ll swap my fairy wings for bunny ears and a cotton tail. In the morning the boys will awake to a basket of candy and an egg hunt. We’ll be coloring eggs today. For the next few days, we’ll enjoy the colored hard-boiled eggs in deviled egg salad and this delicious pasta salad; another tasty option for using up all of those cooked eggs. I ate a ridiculous amount of this pasta salad this week. Seriously, I barely shared. A classic combination of spinach, bacon, and boiled eggs gets tossed together with al dente pasta and a sweet honey balsamic dressing…delicious!

Happy Easter folks!

Spinach, Bacon, and Egg Pasta Salad

Ingredients

  • 1 pound small pasta
  • 1 red bell pepper, ribs and seeds removed, finely diced
  • 8 slices bacon, chopped
  • 6 hard-boiled eggs, chopped
  • 1 1/2 – 2 cups baby spinach leaves, chiffonade*

For the dressing

  • 1/3 cup olive oil
  • 1/2 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 tablespoons dijon mustard
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon garlic powder
*Click HERE for my chiffonade how-to photo guide.

Directions

Cook the pasta al dente, according to package directions. Strain and rinse with cold water. Set aside.

To prepare the dressing, whisk (or shake) together the olive oil, balsamic vinegar, honey, mustard, crushed red pepper, and garlic powder until well blended.

Combine the pasta, dressing, red bell pepper, bacon, and spinach in a large container. Toss to combine. Taste and adjust seasoning with salt and pepper, if desired.

Refrigerate until serving. Serve cold.

Deviled Egg Salad

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I have an easy time getting behind the whole Santa Claus thing. The spirit of good ol’ St. Nick practically courses through my veins. As a tradition, it makes sense to me. I can make the connections between Santa Claus and the true meaning of Christmas. And I’m all about sharing the tradition of Santa with my children for as long as they choose to believe.

I have a much harder time getting behind the idea of a giant man-bunny, like the ones sitting at the mall waiting to take pictures with sweet children dressed in their Easter best. I admit, I just don’t really get it. I just don’t understand the connection between the Easter bunny and Jesus rising from the dead. I can’t connect the dots.

Santa makes sense to me. (Even the tooth-fairy makes sense.) A candy-giving, egg-hiding rabbit does not.

So, around here, our discussions of Easter have focused mainly on the true reason for the holiday. We’re low-key on the rabbit stuff. Sure, we’ll color eggs, the Easter bunny will hide them, and there will be an Easter basket waiting in the morning. (There will even be animal crackers hiding under the green cellophane grass, just like there always were in my Easter basket.) But our celebration on Sunday will be more of a religious one.

Regardless of your feelings on fuzzy rabbits, if your family celebrates Easter, the odds are that you will be left with dozens of colored hard-boiled eggs come Sunday morn. Please heed the USDA’s advice and do not leave hard-boiled eggs unrefrigerated for more than two hours…the last thing anyone needs on Easter is food poisoning. Either sneak around in the early morn to hide those eggs or hide plastic eggs and leave those pretty colored eggs in the fridge.

And if you’re looking for an easy, delicious use of those purdy eggs, give this tasty deviled egg salad recipe a try. It’s a classic egg salad, with the addition of dijon mustard and pickle relish for a deviled egg flare. (Be careful though..if you’re not watching, your spouse might steal the last of it for his lunch. For real…it happened to me.)

Deviled Egg Salad

Ingredients

  • 1 dozen hard-boiled eggs
  • 1/3 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 2 tablespoons sweet relish
  • 1 tablespoon parsley
  • 1 /2 teaspoon paprika
  • Salt and pepper, to taste

Directions

Peel the eggs, cut in half, and remove the yolks. Place the yolks in a medium sized bowl. Chop the egg whites and place in a separate bowl. Use a fork to smash the egg yolks, then combine with mayonnaise, mustard, relish, parsley, and paprika until smooth. Stir in the chopped egg whites. Taste and season with salt and pepper, as desired.

Spinach, Bacon, and Mushroom Salad in a Warm Bacon Shallot Vinaigrette

I haven’t talked a lot about my diet recently, but rest assured, I am still on the path of success. As of this morning, I have lost 16 pounds, give or take a pound depending on the day. I am continuing to follow the guidelines of the South Beach diet, but not without some leeway for splurging. In fact, I spent most of Valentine’s week living on a diet of chocolate, wine, and cheddar goldfish, which in an odd twist of fate, resulted in a quick 2-pound weight loss. I think sometimes we just need to mix things up and splurge a little to remind our bodies that there is indeed no famine and there is no reason to hold onto that excess weight. Somehow it’s never really as simple as calories in vs. calories out, is it?

Clearly I’m not following any hard and fast ‘rules’ as get myself in shape, but what I like about the overall South Beach diet approach is that by mostly avoiding refined carbs, I rarely feel the perpetual, intense hunger and cravings that I often feel when I’m not limiting refined carbs. I can eat a two-egg omelet in the morning and feel satisfied for hours or I can eat a bowl of rice flake cereal, be starving 30 minutes later and then spend the rest of the morning playing the hunger games (not those hunger games, silly). I chose the omelet. It just makes the weight loss process so much easier and a lot less painful. In fact, once you get the hang of it, the South Beach ‘diet’ doesn’t really feel like a diet at all. It just feels like healthy eating.

I don’t believe that refined carbs are evil, nor do I blame their excess as the root of weight gain or applaud their absence as the grand solution to weight loss. But what I do know is that refined carbs cause a rapid blood sugar spike and subsequent crash, which gives you that starving feeling soon after eating, which then causes you to eat more, which causes you to gain weight. It’s a vicious cycle of cravings. And even if you can manage to resist those cravings, you’re still left with that uncomfortable hunger which makes trying to lose weight so darn frustrating. So, for me, reducing my refined carb intake just makes the whole weight loss thing a lot easier.

And there’s still plenty of room for indulgences within the framework of a reduced carb diet plan, like this spinach salad which is topped with a slightly runny egg and drizzled in a bacon vinaigrette. I first ran across the idea for this salad on the Christian Science Monitor website, which regularly features my blog in their food section, Stir It Up. I’ve always been a fan of spinach and bacon salads, but the egg on this one really sealed the deal for me. I just love finding eggs in surprising places, like atop a pile of fries, a burger, or a salad! Not to let any of delicious bacon-y flavor escape this dish, I incorporated the bacon drippings into my vinaigrette. I couldn’t decide whether that was a genius or revolting idea as I was doing it. I firmly settled on utterly genius with my first bite.

This salad isn’t totally ‘legal’ on South Beach, since bacon doesn’t technically count as a ‘lean’ protein. And certainly mixing the bacon drippings into the dressing is not a recommended South Beach strategy. But it’s close enough (and definitely worth the splurge). This salad packs a ton of protein and lots of good healthy nutrition which will keep you feeling nicely satisfied for hours. Just go easy on the dressing and you can feel pretty good about this meal.

Spinach, Bacon, and Mushroom Salad in a Warm Bacon Shallot Vinaigrette

(Inspired by Beyond the Peel’s Wilted Spinach Salad with Bacon and a Poached Egg)

Ingredients

For the vinaigrette:

  • 1/8 cup olive oil
  • 1/8 cup warm bacon drippings (reserved from cooking bacon)
  • 1/4 cup balsamic vinegar
  • 1 tablespoon shallot, finely diced
  • 1 teaspoon dijon mustard
  • Pinch of salt and pepper

For the salad:

  • 8 slices bacon (use applewood smoked bacon, if available)
  • 2 cups baby bella (cremini) mushrooms, sliced
  • 1/2 tablespoon butter
  • 8 cups baby spinach
  • 4 eggs

Directions

Cook the bacon according to package directions. Reserve the bacon drippings for the vinaigrette. Once cool, crumble or chop the bacon into small pieces.

To prepare the vinaigrette: Whisk together the warm bacon drippings with the olive oil, balsamic vinegar, shallot, mustard, salt and pepper until blended. The vinaigrette will get firm when cooled (from the bacon drippings). Microwave for a few seconds to warm and loosen the dressing.

To prepare the mushrooms: Heat the butter in a pan over medium heat. Add the mushrooms and cook for about 7-10 minutes, stirring frequently, until tender and slightly golden. Season with a pinch of salt and pepper.

To assemble the salads: Place about 2 cups of baby spinach on each plate. Scatter the bacon and mushrooms over the spinach. Just before serving, fry an egg to your preferred doneness (I prefer over-medium…well-cooked white, runny yolk.) Place the fried egg over the salad. Drizzle with a bit of the vinaigrette.

Makes 4 Salads

Diet Update: 16 pounds down and staying the course…only 6 pounds away from my first major goal!

Nutella and Strawberry Stuffed French Toast with Raspberry Coulis

I’m going to become an Irish step-dancer. Stop laughing… I’m serious. Well, that’s assuming I can find a dance teacher to take on this 35-year-old mess of incoordination, with zero dance experience, but a whole lot of passion.

It’s just always been one of those things for me. I regret never having done it as a child. Years ago, I told my husband that if we ever had a girl, I’d be signing her up for lessons as soon as she could walk, so I could live vicariously through her. He was smart enough not to argue with me on that plan. But since it seems we’re destined to create a big brood of boys (and they’re much more interested in busting ghosts than dancing), it looks like I’m gonna need to live this dream for myself. Probably best that I fulfill my own dreams anyway, rather than pushing them on my kids, huh?

I’ve contacted a few local Irish dance schools and have yet to find anyone offering adult beginners classes at a time and location I can get to, but I’ve not given up hope yet. This middle age mom is ready to show Michael Flatley who the real lord (rather, lady) of the dance is. Stay tuned…

We had a lovely Valentine’s Day around here, filled with enough delicious goodies to throw me off my diet for at least the rest of this week. Oh, but it was worth it. So worth it. I surprised my loves with this special breakfast, which had everyone oohing and ahhing with each bite. For a weekday breakfast, it’s surprisingly easy to pull off. Simply prepare the ‘sandwiches’ the night before, wrap them in plastic wrap, and refrigerate. This will actually help firm up the Nutella, which will make the sandwiches easier to dip in the morn. You can cut the sandwiches into any shape or not cut them at all…though the scraps make a really nice snack with a glass of red wine…just sayin’.

Nutella and Strawberry Stuffed French Toast with Raspberry Coulis

Ingredients

For the French Toast:

  • 8 slices white bread
  • 1/2 cup Nutella
  • 4-6 large strawberries, sliced
  • 2 eggs
  • 1/8 cup milk
  • Pinch of salt
  • 1 tablespoon butter
For the Raspberry Coulis:
  • 3/4 cup raspberries
  • 1 tablespoon sugar

Directions

Spread each slice of bread with a thin layer of nutella. (Fight the urge to spread it too thick.) Place the sliced strawberries on four slices of the bread, then place each of the remaining four bread slices on top to make four nutella-strawberry sandwiches. If desired, use a cookie cutter to cut the sandwiches into creative shapes. If preparing ahead of time, wrap the sandwiches in plastic wrap and refrigerate. Eat the scraps.

Lightly beat the eggs with the milk and salt. Melt a bit of the butter in a nonstick pan over medium heat. Dip both sides of each sandwich into the egg mixture. Place the dipped sandwiches in the hot pan and cook for a few minutes on each side, until golden brown. The nutella will become warm and melty. (It’s easier to carefully flip the sandwiches using a fork and your hands, rather than a spatula.) Sprinkle with powdered sugar, if desired.

For the raspberry coulis, puree the raspberries with the sugar. If desired, pass the mixture through a fine sieve to remove the seeds.

Diet  Update: Avoiding the scale like the plague this week and enjoying my valentine’s day chocolates. Will be back on track next week…promise!

Mini Crustless Quiche Lorraines

Some days, I wish I could go back in time to my fifteen year old self and shake myself silly. The fifteen year old self who thought her chest was too small and her hips too wide for her too thin waist and flat as a washboard stomach. Oh you silly, silly girl. Why in the world are teenage girls programmed to despise themselves so?? What I would give to go back in time to appreciate the beautiful body I never knew I had.

And now I sit here, in my mid-thirties, after having had three kids over the course of four years, wishing my hips were only as wide as they were twenty years ago or that my chest were nearly as small or my stomach as flat. Oh, the lessons we learn too late.

And while I may never be as small as I was then, I am confident that I will regain a healthy and strong figure; a body I am proud of as much for the way it looks and feels as I am for how it has grown, birthed, and nourished my three beautiful babies. It’ll just take a little effort to get there.

I’m 17 days into my New Year’s diet; a diet which I intend to stick with, long past the one month expiration date which many people’s New Year’s resolutions seem to have. Because it’s more than a diet. It’s a shift to healthier living and a healthier, more confident me. I’m feeling motivated and optimistic. Over the past few weeks, we’ve eaten so many delicious meals; cut out the junk we shouldn’t be eating anyway and replaced it with tons of fresh veggies, lean proteins, and healthy fats. We’re eating like kings around here and our extra pounds are falling off.

I’ve got a growing list of new healthy recipes to share with you, but for now, here’s a quick recipe for a delicious, protein-rich, low-carb breakfast or snack.  These mini quiches hold well for a few days in the fridge and take only a few seconds in the microwave to reheat. You can even freeze half the batch for later use! I added swiss cheese, tender, sweet onions, and crumbled bacon for a tasty play on quiche Lorraine, but the options are endless. Try different combinations of cheese, veggies, and meats to create your personal favorite mini quiches!

Mini Crustless Quiche Lorraines

Ingredients

  • 1 small onion, chopped
  • 1/2 tablespoon butter
  • 8 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • Black pepper
  • 1 tablespoon fresh parsley, chopped
  • 1/2 cup swiss cheese, shredded
  • 4 slices bacon, cooked until crispy and chopped

Directions

Preheat oven to 375 degrees. Spray two mini muffin tins with non-stick cooking spray.

In a small pan, heat the butter over medium heat. Add the chopped onion and cook for 7-10 minutes, until tender and golden.

In a large measuring cup or bowl, whisk together the eggs, milk, salt, pepper, and parsley. Set aside.

Place a pinch of the cheese, onions, and bacon in the bottom of each muffin tin. Then, carefully pour the egg mixture into each tin, just to the top.

Place the trays on the middle oven rack and bake for about 15 minutes. They will look puffed and golden when done.

Makes 24 mini quiches

*Quiches can be served immediately or refrigerated or frozen for later use. A few seconds in the microwave will do the trick for reheating.

Diet Day: 17    Weight Loss: 11    Motivation: Let’s do this!

Sausage, Biscuit, and Gravy Casserole

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Don’t you just love a good breakfast casserole? Something savory, made with eggs and cheese or maybe something sweet, like a French toast casserole, oozing with cinnamon and syrup? There’s just something so satisfying in its completeness.
For some incomprehensible reason, I’d never even heard of breakfast casseroles until well into my adulthood. It just wasn’t something my family ever made. My first experience with a breakfast casserole was at a monthly workplace breakfast. An unknown casserole sat on the table alongside the tray of bagels and bowl of fruit salad. One scoop of this casserole contained bread, eggs, sausage, peppers, and cheese. I thought, What brilliant genius created this complete breakfast in a baking dish? The following month, someone different made something nearly identical. My workplace was clearly dripping with geniuses. And the month after that, someone else made it again. Seriously, Mensa should send an evaluation team to this place.
Over the years since, I’ve enjoyed numerous breakfast casseroles from various coworkers, friends, and family members. It seems that everyone, except for me, was privy to this genius breakfast casserole idea. And I’m pretty sure that everyone is using the same secret recipe, for every one of these casseroles has been nearly identical (and equally delicious).
Recently, I fell upon a different version of a breakfast casserole that sounded too good to resist; a casserole of eggs with sausage, biscuits, and gravy. Ummm…can you say comfort food?? I’ve made this casserole twice now and it does not disappoint. In fact, my brother-in-law’s response to his first bite was something to the effect of, If I wasn’t already married to your sister, I’d marry this casserole. I’d venture to say that he enjoyed it.
I can not take credit for this recipe, nor can I cite the original creator. It’s one of those recipes which is all over the internet in a hundred variations. Perhaps you’ve already enjoyed something like this, but just in case you haven’t, I needed to share it with you. Make it for breakfast, brunch, or breakfast for dinner. Share it with your coworkers, friends, and family. You’ll be happy you did!
***
Sausage, Biscuit, and Gravy Casserole
***
Ingredients
  • 8 large buttermilk biscuits, frozen or refrigerated
  • 1 pound bulk breakfast sausage (without casings)
  • 8 eggs
  • 1 envelope country gravy mix
  • 2 cups milk
  • 2 cups cheddar cheese, shredded
Directions

Bake the biscuits according to package directions, using the lower end of the recommended cooking time so they do not overcook. When cool enough to handle, cut the biscuits in half to create a top and a bottom. Set aside.

Brown the sausage in a skillet over medium heat, until fully cooked. Use the edge of a spoon to break the sausage into small pieces as it cooks.

Spray a 13×9 inch baking dish with cooking spray. Line the bottom of the baking dish with the bottom halves of the biscuits. Scatter the cooked sausage on top of the biscuits. Sprinkle about 1 1/2 cups of the cheese over the sausage.

In a large bowl, whisk together the gravy mix, milk, and eggs, until well combined. Pour the mixture into the baking dish.

Arrange the top halves of the biscuits over the eggs. Lightly press the biscuits into the egg mixture.

If desired, cover and refrigerate the mixture for a few hours or overnight.

Bake in a 350 degrees oven for 50-55 minutes. Sprinkle the remaining cheese on top of the biscuits during the last 5 minutes of cooking time. Allow to rest for 5 minutes before serving.

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