Arroz con Pollo (Caribbean Rice with Chicken)

So my hubby Normando or as I call him Normy or Norman, is from Puerto Rico. So the good wifey I am, I wanted to learn how to make the food of his homeland. So I chose Arroz con Pollo (Caribbean Rice with Chicken). Pretty easy dish! So this will be the 2nd time I have made it! I would like to master it and then learn to make more foods from his homeland…

I got the recipe from this book:
scan0240-1

Normy has explained to me when trying to find Puerto Rican recipes that I am to not look online! He told me what I need to know about Puerto Rican food is in this book!

So here we go…

I copied what was in the book…

So I went through the recipe and picked out what I needed so I could do my usual display of ingredients…

DSC_0001-1

A- 2 1/2 pounds chicken pieces (I used thighs) (Normy says he has had it with drumsticks and thighs, but I did just thighs because that’s what I like, dark meat)

B- 2 peppercorns (whole black pepper) I just used fresh ground black pepper

DSC_0004-1

2 cloves garlic, peeled, and then I minced them

DSC_0003-1

1 teaspoon dried oregano,

4 1/2 teaspoons salt,

DSC_0007-1

2 teaspoons olive oil,

DSC_0008-1

1 teaspoon vinegar or fresh lime juice. (I used balsamic vinegar)

DSC_0010-1

(Crush and mix in a mortar) (using a mortar is the best way to do this, but I don’t have one so I just mixed it in a bowl)

DSC_0013-1

C- 1 tablespoon lard or vegetable oil, 1 ounce salt pork, 2 ounces lean cured ham (for salt pork and ham- washed and diced)

D- 1 onion, peeled, 1 green pepper, seeded, 3 sweet chili peppers, seeded, 1 tomato, 6 cilantro (culantro) leaves (chopped)

E- 1/2 teaspoon salt, 10 olives stuffed with pimento, 1 tablespoon capers, 1/4 cup tomato sauce, 2 tablespoons fat or Achiote Coloring, 3 cups rice

F- 1 can (1 pound 1 ounce) green peas (I did not add)

G- 1 can (4 ounces) pimento (I did not add)

1- Wash chicken and divide each chicken piece in two. Dry and rub with seasoning included in B. Set in refrigerator for several hours or overnight.

DSC_0014-1

(side note –  I didn’t let it marinate, I just rub it on the chicken and then just started cooking it, I forget this step when I make this dish and I need to plan ahead and let it marinate overnight, so plan ahead and I HIGHLY recommend letting the chicken marinate)

2-In a caldero

DSC_0017-1

or heavy kettle, heat fat (I used vegetable oil)

DSC_0016-1

brown rapidly salt pork

DSC_0020-1

and ham.

DSC_0022-1

DSC_0023-1

Reduce heat to moderate, add chicken pieces, and cook for 5 minutes.

DSC_0025-1

DSC_0026-1

3- Reduce heat to low, add ingredients included in D,

onion, green pepper, 3 sweet chili peppers, 1 tomato, 6 cilantro leaves (chopped)

DSC_0027-1

DSC_0029-1

DSC_0031-1

Normy approves!

DSC_0032-1

and sauté for 10 minutes, stirring occasionally.

4- Meanwhile, drain liquid from can peas into measuring cup and add enough water to measure 2 1/2 cups, if regular rice is used, or 3 1/2 cups, if long grain rice is used. Reserve peas. Heat liquid and reserve. – For this step I skipped the peas – I just added the water

DSC_0033-1

DSC_0034-1

5- Add to the kettle ingredients included in E and mix over moderate heat for 2 minutes.

1/2 teaspoon salt,

10 olives stuffed with pimento, (I LOVE green olives so I added more than the recipe called for)

DSC_0038-1

1 tablespoon capers,

DSC_0039-1

DSC_0040-1

1/4 cup tomato sauce,

DSC_0041-1

2 tablespoons fat or Achiote Coloring, (I used two of these packets, you can get them at king soopers, wal mart or spanish/latin grocery store)

DSC_0043-1

3 cups rice

DSC_0036-1

DSC_0037-1

6- Add reserved hot liquid to kettle, mix well, and cook, uncovered, over moderate heat, until rice is dry.

DSC_0044-1

DSC_0047-1

7- With a fork, turn rice from bottom to top.

DSC_0048-1

8- Cover kettle and cook over low heat for 40 minutes. Halfway during this cooking period, turn Rice over again.

9- Add peas, turn rice once more, cover, and cook for 15 minutes over low heat. (again I skipped this part and did not add the peas)

10- Spoon rice into a serving platter.

11- Heat pimento in their juice, drain, and garnish the rice. Serve at once. (I skipped the pimento part as well, I was going to add them, but there was already pimento in the olives, so I felt that was enough).

DSC_0050-1

DSC_0051-1

 

Here is that recipe for you again from the book:
scan0241-1

scan0242-1

Yogurt Marinated Chicken

Adapted from this Recipe

12 boneless, skinless chicken thighs
1/2 cup olive oil
1/4 heaping cup of plain Greek yogurt
3 Tablespoons fresh squeezed lemon juice
1/4 cup flat leaf parsley, chopped
2 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
DSC_0120-1

I placed the chicken thighs in a baking dish, and set a side. Then I grabbed a small bowl and mixed together the olive oil
DSC_0123-1

Greek Yogurt
DSC_0124-1

DSC_0125-1

Lemon Juice
DSC_0127-1

Parsley
DSC_0130-1

dried oregano
DSC_0131-1

cumin
DSC_0135-1

Salt
DSC_0136-1

and pepper into a bowl
DSC_0137-1

and mixed together, and then poured it over the chicken thighs.
DSC_0139-1

DSC_0140-1

DSC_0142-1

Once I poured the marinade over the chicken I flipped each piece and made sure each thigh was coated well with the marinade, then placed in the fridge.

In the recipe I got this from it states that you should marinade the meat in the fridge for 2 hours, but I didn’t have 2 hours this time around, so I marinated it for 30 minutes…This is the 2nd time I have made this dish, so I DO recommend marinating it for the 2 hours. As the 1st time I marinated it for 4 hours and it tasted better to me, than when I marinated it for the 30 minutes. Thinking even marinating it overnight would make it even BETTER!

Preheat the oven to 400 degrees.

Grab a baking sheet and line it with foil and set aside

Heat a skillet or dutch oven over medium high heat and I coated the bottom of my pan with some olive oil, to help the chicken from sticking.

Shaking off excess marinade, place half of the chicken thighs into the pan and brown for 2-3 minutes on each side.
DSC_0170-1

Once the chicken has cooked 2-3 minutes each side, then remove it to the foil lined baking sheet
DSC_0171-1

DSC_0172-1

then continue cooking the rest of the chicken thighs. Once all the chicken thighs are cooked
DSC_0184-1

DSC_0188-1
finish baking them in the oven until the internal temperature reaches 170 degrees. I cooked mine for about 20 minutes.

Let the thighs rest for a few minutes, then serve.

DSC_0193-1

Mixed Green Salad with Sherry Vinaigrette

Recipe

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled
DSC_0079-1

Blend the vinegar,
DSC_0101-1

DSC_0104-1

garlic,
DSC_0105-1

oregano,
DSC_0106-1

DSC_0107-1

DSC_0108-1

1 teaspoon of salt,
DSC_0109-1

and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
DSC_0116-1

DSC_0117-1

DSC_0119-1

Toss the baby greens, bell pepper,
DSC_0082-1

olives,
DSC_0080-1

and cheese
DSC_0084-1

DSC_0086-1

with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.
DSC_0153-1

DSC_0154-1

Big Daddy’s Blackened Tilapia

So I think I told you that Normy and I have us a roommate for a few months, my cousin Jenn.
DSC_0068-1

Here is moving in day! When Jenn came to start staying with us! I made her and my Aunt Michele, Normy and myself breakfast and Normy made smoothies…
DSC_0100-1

So since Jenn is staying with us, I have introduced her to new foods and different ways of eating them and making them! Also teaching her how FRESH is ALWAYS THE BEST! HA! I am trying to get her to like bell peppers and onions cause I LOVE THEM, So she should too! HA! So far I have introduced her too: Soy Beans, Capers, FRESH mozzarella (not the shredded stuff), hmmm what else…San Marzano tomatoes, Spaghetti squash, Cajun spices… Dijon/grainy mustard… ginger…Noosa yogurt and NORMAN COFFEE And EXTRA sharp cheddar cheese and Duck Dynasty just to name a few! (I know Duck Dynasty isn’t a food) I have also shown her my LOVE for paper towels and windex and that a SUPER CLEAN Kitchen is a HAPPY Kitchen! Introduced her to red wine too!

She has introduced Charmin TP to Normy and me and Gallo Family wine

and Dark chocolate covered pomegranates and sweet potato chips! And we LOVE to quote the movies Napoleon Dynamite and Wedding Crashers!

 

So Jenn likes Tilapia, so I wanted to make some Tilapia for her, but Normy doesn’t like Tilapia, but I do! So 2 against 1 so Let’s make some Tilapia!

Recipe I LOVE this girls BLOG btw: http://passthesushi.com/

Blackening Spice:
■3 tablespoons smoked paprika
■1 teaspoon salt
■1 tablespoon onion powder
■1 teaspoon ground black pepper
■1 teaspoon cayenne pepper
■1 teaspoon dried ground thyme
■1 teaspoon dried oregano
■1/2 teaspoon garlic powder
DSC_0114-1

For Fish:
■4 tilapia fillets (I did 6)
DSC_0119-1

■2 tablespoons olive oil
■1/2 lemon, juiced
DSC_0109-1

In a small bowl combine all of the spices.
DSC_0117-1

Press a heaping tablespoon of the spice mix onto each fillet
DSC_0120-1

DSC_0121-1

so that both sides are liberally coated.
DSC_0125-1

DSC_0128-1

Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side.
DSC_0170-1

DSC_0173-1

DSC_0177-1

DSC_0180-1

DSC_0188-1

Sprinkle with lemon juice and transfer the fillets to serving platter.
DSC_0194-1

DSC_0199-1

DSC_0202-1

 

here is that recipe for you again:

Blackening Spice:
■3 tablespoons smoked paprika
■1 teaspoon salt
■1 tablespoon onion powder
■1 teaspoon ground black pepper
■1 teaspoon cayenne pepper
■1 teaspoon dried ground thyme
■1 teaspoon dried oregano
■1/2 teaspoon garlic powder

For Fish:
■4 tilapia fillets
■2 tablespoons olive oil
■1/2 lemon, juiced

In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

Marinated Greek Chicken Skewers

Recipe

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces
DSC_0254-1

4 Tbsp. extra virgin olive oil, divided
4 garlic cloves, crushed
1-2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
2 Tbsp. freshly squeezed lemon juice
DSC_0252-1

1/2 red onion, quartered (I did red and white onions)
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut 1 inch pieces
DSC_0276-1

DSC_0277-1

DSC_0275-1

1. In a medium bowl, coat chicken in 2 Tbsp.
DSC_0255-1

olive oil,
DSC_0258-1

DSC_0259-1

garlic,
DSC_0257-1

oregano,
DSC_0262-1

DSC_0265-1

salt,
DSC_0268-1

and pepper.
DSC_0269-1

DSC_0270-1

Marinate 30 minutes. In a small bowl, whisk together 2 Tbsp. olive oil
and lemon juice. Set aside.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread skewers (if using wooden, make
sure to soak them in water for 20 minutes first to prevent burning) alternating chicken and vegetables.
DSC_0278-1

DSC_0282-1

DSC_0286-1

DSC_0288-1

DSC_0290-1

Sprinkle with salt and pepper. Grill, turning and basting occasionally with the olive oil-lemon mixture, until the chicken is just cooked through. Serve immediately.
DSC_0296-1

DSC_0297-1

DSC_0298-1

DSC_0304-1

Awesome cucumber salad

Recipe

Ingredients:

(This is for a large batch, if you don’t want it so big, just cut it in half) (That’s what I did)
6 large cucumbers, sliced thin (I used 3 english cucumbers because English cucumbers are THE BEST)
1 medium tomato diced
1 medium onion diced
1 Tbsp salt

Dressing:
1/2 cup cider vinegar
DSC_0186-1

DSC_0187-1

4 Tbsp canola oil
DSC_0188-1

2 Tbsp honey
DSC_0189-1

DSC_0191-1

1 tsp celery salt
DSC_0193-1

1 tsp dried basil
DSC_0194-1

DSC_0195-1

1 tsp ground mustard
DSC_0196-1

1 tsp garlic powder
DSC_0198-1

1/2-1 tsp salt (to taste)
1/2 tsp dried oregano
DSC_0200-1

Couple dashes of cayenne pepper
DSC_0202-1

DSC_0185-1

Put sliced cucumbers in a strainer and toss with 1 Tbsp salt. Let stand for 30+ minutes. (This draws all the water out of the cucumbers, so either put it on a plate to catch the water or in the sink. I like it on a plate in the fridge so the cucumbers stay cold)
In a large bowl, combine diced tomatoes and onions.

In a small bowl whisk together all the dressing ingredients.
DSC_0204-1

DSC_0207-1

When you are ready to serve, rinse the cucumbers to get all the salt off and drain. Add to tomatoes and onions.
DSC_0210-1

Toss with dressing.
DSC_0213-1

DSC_0214-1

DSC_0219-1

DSC_0221-1

DSC_0226-1

 

Here is that recipe for you again:

Ingredients:
6 large cucumbers, sliced thin
1 medium tomato diced
1 medium onion diced
1 Tbsp salt

Dressing:
1/2 cup cider vinegar
4 Tbsp canola oil
2 Tbsp honey
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
1/2-1 tsp salt (to taste)
1/2 tsp dried oregano
Couple dashes of cayenne pepper

Put sliced cucumbers
in a strainer and toss with 1 Tbsp salt. Let stand for 30+ minutes. (This draws
all the water out of the cucumbers, so either put it on a plate to catch the
water or in the sink. I like it on a plate in the fridge so the cucumbers stay
cold)
In a large bowl, combine diced tomatoes and onions.

In a small
bowl whisk together all the dressing ingredients. When you are ready to serve,
rinse the cucumbers to get all the salt off and drain. Add to tomatoes and
onions. Toss with dressing.

Chicken Fricassee (Pollo en Fricase) – Normy Cooks!

My husband is Puerto Rican and his FAVORITE dish to make from his homeland (as he calls it) is Chicken Fricassee. He makes it from his favorite Puerto Rican cookbook “Puerto Rican Cookery” by Carmen Aboy Valldejuli. He told me this is the only book that I am to use if I want to make any Puerto Rican Recipes.

41M+NaWt7hL__SS500_

Here is the Recipe
DSC_0049-1
Page 62

2 1/2 pounds chicken pieces, washed and dried -Normando uses chicken thighs (Dark meat is the BEST)

1 tablespoon lard or vegetable oil

1 oz salt pork – diced
DSC_0044-1

2 oz lean cured ham – diced

1 teaspoon whole dried oregano

2 cloves garlic, peeled – Normando uses 4 – diced
DSC_0024-1

DSC_0026-1

DSC_0028-1

DSC_0030-1

DSC_0032-1

1 onion, peeled – chopped
DSC_0014-1

DSC_0016-1

1 green pepper, seeded – chopped
DSC_0020-1

DSC_0021-1

Normy also adds in Roasted Red Bell peppers (1 Jar)
DSC_0033-1

Chopped
DSC_0035-1

C – 12 olives with pimientos

1 teaspoon capers

1 tablespoon vinegar

2 bay leaves – Normando uses 4

1/2 cup tomato sauce

3 1/2 teaspoons salt

1 pound potatoes, peeled and cubed – Normando uses 2 pounds

In a caldero or heavy kettle, heat fat and brown rapidly the salt pork,
DSC_0045-1

DSC_0047-1

DSC_0051-1

and ham,
DSC_0053-1

DSC_0058-1

stirring occasionally.
DSC_0063-1

Reduce heat to low, add rest ingredients oregano,
DSC_0083-1

garlic, onion,
DSC_0068-1

green bell pepper
DSC_0072-1

And roasted red bell peppers
DSC_0074-1

and saute for 10 minutes, stirring occasionally.
DSC_0081-1

add chicken pieces,
DSC_0100-1

DSC_0104-1

mix and cook for 2 or 3 minutes over moderate heat.
DSC_0105-1

add ingredients: olives,
DSC_0111-1

DSC_0116-1

capers, vinegar,bay leaves,
DSC_0121-1

tomato sauce,
DSC_0125-1

salt,
DSC_0123-1

and potatoes, (he drained them first)
DSC_0135-1

DSC_0138-1

DSC_0143-1

and add 2 1/2 cups of water.
DSC_0108-1

Bring rapidly to a boil.
DSC_0145-1

Reduce heat to moderate, cover and boil for 45 minutes.
DSC_0136-1

Taste and adjust seasonings.

Normando serves this over white rice.
DSC_0149-1

DSC_0151-1

DSC_0154-1

Pepperoni Pizza Puffs

Recipe adapted from http://gimmesomeoven.com/

3/4 cup flour
3/4 tsp. baking powder
1/2 tsp. dried oregano
3/4 cup milk (I used lactate, Because my hubby is lactose intolerant)
1 egg, lightly beaten
4 oz. mozzarella cheese, shredded (about 1 cup)
4 oz. pepperoni, diced (about 1 cup) ( I did mini’s)
1/2 cup pizza sauce (homemade)
DSC_0250-1

Method:

Preheat oven to 375 degrees. Grease a 24-cup mini muffin pan.

In a large bowl, whisk together the flour,
DSC_0252-1

baking powder
DSC_0253-1

and oregano;
DSC_0254-1

whisk in the milk
DSC_0256-1

and egg.
DSC_0257-1

DSC_0258-1

Stir in the mozzarella
DSC_0259-1

DSC_0263-1

DSC_0264-1

and pepperoni;
DSC_0266-1

DSC_0267-1

DSC_0268-1

DSC_0269-1

let stand for 10 minutes.

(Then I added in chopped onion)
DSC_0271-1

and I also add in Pancetta
DSC_0273-1

DSC_0274-1

and a little garlic salt too
DSC_0276-1

Stir the batter
DSC_0279-1

and divide among the mini-muffin cups.
DSC_0290-1

DSC_0292-1

Bake until puffed and golden, 20 to 25 minutes.
DSC_0312-1

DSC_0313-1

Warm the pizza sauce, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.

DSC_0316-1

Tip:

These would of course be fun with tons of other ingredients! Some possible ideas that come to mind (all of these diced pretty small!) might be:
“Hawaiian” – Canadian bacon and diced pineapple
sausage
green or red peppers
olives
onion
etc….

I (of course) made my own pizza sauce. This is what I used:
DSC_0278-1

29oz can of tomatoes sauce (I like a LOT of sauce, you could use a smaller can and I could have too because I had sauce left over)
3 cloves of garlic, minced
Italian seasoning
Parsley flakes
Dried basil
Salt & Pepper
Garlic salt
Balsamic Vinegar
and Red Wine

so start by coating the bottom of a medium skillet with olive oil and turn the burner to medium high heat

while this heats up go ahead and mince your garlic, then toss in the olive oil and cook until you smell the garlic which will only take a minute
DSC_0281-1

stir the garlic a little, then add the tomato sauce
DSC_0282-1

DSC_0283-1

Then I added the dried spices and salt all on taste, like so
DSC_0284-1

Stir

then add in about a tablespoon of balsamic vinegar
DSC_0286-1

Then add in pepper
DSC_0288-1

then add in a couple of tablespoons of red wine (cause wine makes EVERYTHING better)
DSC_0289-1

 

Cook the sauce for 15-20 minutes and then serve with pizza puffs and you will make any man very happy!

DSC_0317-1

DSC_0319-1

DSC_0321-1

DSC_0322-1

DSC_0323-1

Southwest Goulash

Recipe

1 pound elbow pasta
olive oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/2 jalapeño, optional
1 tablespoon minced garlic
taco seasoning
1 teaspoon oregano
a small can green chilies
1 1/2 pounds ground beef
1 1/2 cups beef broth
1 can tomato sauce
2 cans fire roasted tomatoes
1 1/2 cup corn
1 1/2 cups cheese
salt and pepper

DSC_0050-1

Boil water in pot and add salt, cook pasta according to instructions on box
DSC_0056-1

Meanwhile, add olive oil to pan and sauté onions
DSC_0059-1

and pepper. Cook 4 min.
DSC_0062-1

Add Garlic,
DSC_0069-1

taco seasoning, (I made homemade taco seasoning, see recipe below, after this recipe)
DSC_0070-1

oregano,
DSC_0071-1

green chilies
DSC_0072-1

and meat.
DSC_0073-1

Once the meat is brown and ground up
DSC_0080-1

add broth, tomato sauce and tomatoes.
DSC_0082-1

Heat through.
add corn
DSC_0086-1

DSC_0087-1

Stir in cheese,
DSC_0088-1

season with salt and pepper.

add pasta
DSC_0089-1

DSC_0091-1

DSC_0092-1

Add any toppings, sour cream, cheese, green onions…
DSC_0098-1

DSC_0103-1

Taco Seasoning

Recipe

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
DSC_0066-1

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
DSC_0068-1

Homemade Cajun French Fries

Recipe

Canola Oil, enough to fill pot with 3 inches of oil

Cajun Seasoning

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/4 teaspoon dried Oregano

2 large russet potatoes (I did 4)

Sugar water

2 cups cold water

1/3 cup granulated sugar
DSC_0052-1

1. Heat oil in Dutch oven or large pot
DSC_0054-1

until temperature reaches 350 degrees F.

2. Place Cajun seasonings into small bowl
DSC_0061-1

and mix to combine.
DSC_0063-1

3. Cut potatoes into desired thickness. Place water and sugar into a large bowl, mixing until dissolved. Transfer potatoes into water and soak for 30 minutes.
DSC_0058-1

Transfer to a paper towel lined plate to dry, 5 minutes.

4. Carefully drop potatoes into oil and fry until golden, for 2 to 3 minutes.
DSC_0065-1

DSC_0067-1

DSC_0068-1

Remove and transfer to a paper towel lined plate. Right before serving, fry potatoes a second time for 2 to 3 minutes. Remove and transfer to a paper towel lined plate.
DSC_0072-1

Immediately sprinkle with pinches of Cajun seasoning. Serve immediately.

DSC_0077-1

DSC_0078-1

DSC_0079-1

DSC_0084-1

dinner is served!
DSC_0092-1