Cooking With Culture!!

Triple Berry Coffee Cake!! :) Great dessert or morning treat……, …….and you...

Sun, 05 Aug 2012 22:20:00 -0500

Triple Berry Coffee Cake!! :)

Great dessert or morning treat……,

…….and you can use ANY berries you have in your fridge!

INGREDIENTS:

2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon of cinnamon
3 tablespoons butter, melted
2/3 cup milk
1-2 teaspoons vanilla extract
1 egg, beaten
2 cups berries

DIRECTIONS:

1.Preheat oven to 350 degrees F (175 degrees C).

2.Grease a 9x9 inch baking dish.

3.In a large bowl combine flour, sugar, baking powder, cinnamon and salt. Stir in butter, milk, vanilla and egg until smooth.

4.Fold in berries. Pour into prepared pan.

5.Bake in preheated oven 35 to 40 minutes, until top is firm.

6.Enjoy!!

Turkish Stuffed Bell Peppers w/Dill Havarti INGREDIENTS Bell...

Thu, 02 Aug 2012 22:41:00 -0500

Turkish Stuffed Bell Peppers w/Dill Havarti

INGREDIENTS

Bell peppers -3 or 4
Tomato sauce - 2 small cans
Crushed garlic - 5 cloves
Ground beef - 1 lb
Onion - 1/2
Salt & Pepper
Cooked Rice - 1/2 cup
Fresh Dill - 1 bunch
Dried red pepper - 1 pinch

*Preheat oven to 350*

8 STEPS TO AN AWESOME CULTURED MEAL……

1. Cut tops off peppers & drop in boiling water until tender (10-15 min)

2. Cook rice

3. Cook up ground beef in skillet (MED) with crushed garlic, chopped onions & salt/pepper to taste

3. Add tomato sauce, red pepper flakes & 1/4 cup of fresh cut dill, broken into pieces

4. Once rice is cooked, add to skillet and stir, simmer on low.

5. Drain water from pepper, scoop out center & place in a baking dish

6. Spoon filling into peppers, pressing down with back of spoon to pack it in

7. Add more fresh dill on top & several small cubes of dill havarti

8. Place in pre-heated oven for 10 minutes or until cheese is melted.

9. Enjoy!! :)

Very interesting cookie with a...

Tue, 20 Dec 2011 21:16:29 -0600

Very interesting cookie with a twist!!!

celebratewithcake:

Chocolate Espresso Black Pepper Cookies

Zucchini & Squash Italian Casserole

Thu, 21 Jul 2011 14:28:33 -0500

A great ‘veggie’ dish to finally use up that zucchini that has been sitting in your vegetable bin since your last shopping trip. This is also a quick week night meal that everyone will love & it tastes great for lunch the next day! :)

Ingredients

1 cup uncooked long grain wild rice
2 cups water
2 tablespoons olive oil
2 large zucchini, cubed
1-2 yellow squash, cubed
1 cup sliced green onions
2-3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 large tomato, chopped
2 tbsp grated parmesan (or romano)
1 tbsp all seasoning (I like Trader Joes 21 seasoning)
2 cups shredded Italian cheese (choose your favorite), divided

Directions

Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
Heat the oil in a skillet over medium heat, and cook the zucchini, squash, green onions, and garlic 5 minutes, or until tender. Add chopped tomatoes. Season with garlic salt, basil, paprika, all seasoning and oregano. Mix in the cooked rice, and 1 cup shredded cheese.Transfer to the prepared casserole dish. Top with remaining cheese.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Remove from oven & add remaining cup of shredded cheese on top.

Enjoy!! :)

Zesty Lemon Lebanese Chicken & Potatoes!

Thu, 21 Jul 2011 14:05:00 -0500

This is such an easy & delicious way to give your standard chicken dinner a little boost!! The lemon, cumin & honey combine to make a unique blend of flavors that won’t disappoint your taste buds :)

Ingredients

8 cut up chicken pieces or tenders
1 - 2 large potatoes, peeled and quartered
salt and pepper to taste
4 cloves garlic, crushed
1 tbsp cumin
1 tsp dried rosemary
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
Lemon pepper (if available)
1 tsp all spice (I like Trader Joes 21 seasoning)
1 tbsp honey

Directions

Preheat oven to 425 degrees F (220 degrees C).
Place chicken and potatoes in a large baking dish (lightly greased). Season generously with salt and pepper.
In a bowl, stir together garlic, olive oil, lemon juice, cumin & rosemary. Pour over chicken and potatoes, mix well. Top with lemon pepper & all spice then cover dish with foil.
Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.
Remove from oven and pour honey over the top just before serving

Enjoy!! :)

**Adapted from original recipe on Allrecipes.com**

A tasty treat….follow the link to view this recipe...

Thu, 21 Jul 2011 13:07:00 -0500

A tasty treat….follow the link to view this recipe :)

lacuisine:

Mini Strawberry Cheesecakes

Follow the link for recipe.

Thanks to Flagrante Delícia
(PS: recipe is in Portuguese)

Bacon wrapped anything….”Yes...

Mon, 06 Jun 2011 09:49:22 -0500

Bacon wrapped anything….”Yes Please!!!”

Follow the link to this amazing recipe & enjoy :)

lacuisine:

Prosciutto-Wrapped Salmon Fillet

Here is the link for this recipe.

Thanks to iVillage

365 Days of food: Spicy Apricot Chipotle BBQ Sauce

Mon, 06 Jun 2011 09:41:52 -0500

365 Days of food: Spicy Apricot Chipotle BBQ Sauce :

thebellyrulesthemind:

Hello summer! It’s BBQ season again. Check out this awesome sweet & spicy BBQ sauce from the Belly Rules the Mind!! :)

Dubu Jorim 두부 조림 This is a tasty Korean dish made with tofu...

Wed, 29 Dec 2010 13:18:00 -0600

Dubu Jorim 두부 조림

This is a tasty Korean dish made with tofu (dubu) & vegetables boiled in pepper, honey & seasoning! If you’re like me, you get tired of the same old flavors & enjoy changing it up once in awhile. This dish will do the trick…

**INGREDIENTS**

1 block of tofu - extra firm
4 large shitake mushrooms
1 red bell pepper
2 tbsp honey
3 tsp sesame oil
1 tsp soy sauce
1/4 tsp salt
sugar
vegetable oil
ground pepper
sesame seeds

Sauce

3 tbsp soy sauce
2 tbsp sugar
3 tbsp water
1 tsp sesame oil

**DIRECTIONS**

Squeeze out excess liquid from tofu & cut into 2 cm cubes. Dry.
Sprinkle salt (1/4t) & ground pepper (1/8t) over tofu cubes. Let sit.
Remove stems from Shitake mushrooms & cut caps into quarters
Mix the mushrooms with soy sauce (1t), sugar (1/2t), sesame oil (1t) and a pinch of ground pepper. Let sit.
Cut red pepper in half and then finely chop crosswise
Heat 2 tbsp vegetable oil in a wok or large saucepan, add mushrooms & tofu. Stir fry until slightly brown.
In a separate pan, bring sauce to a boil. Once cooked, add tofu & mushrooms. Coat with sauce. Add red peppers & cook on low for 3-5 minutes.
Add honey (2T) and sesame oil (2t), quickly remove from heat.
Serve with white rice & sprinkle sesame seeds on top.

**PERSONAL TOUCHES**

This came out great! The only thing I added was cut up Chinese Eggplant (the long & skinny one) to the mushroom & tofu mixture. If you’ve never tried Korean food before, this is a great introduction to the wonderful flavors & unique blends that make up this Asian cuisine……Enjoy!! :)

Laurie’s Lasagna! Yummmm!!! :) This is a great holiday...

Sun, 26 Dec 2010 11:56:51 -0600

Laurie’s Lasagna!

Yummmm!!! :) This is a great holiday dish or Sunday dinner to share with friends & family. PLUS…the leftovers (if there are any) are even tastier the next day & make excellent lunches!! Making Lasagna from scratch is not as difficult as you may think & actually costs less than buying a frozen one…give it a try, you & your dinner guests will be very glad you did!! :)

**INGREDIENTS**

1 pound lean ground beef
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
1 teaspoon garlic powder
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon white sugar
*4 cloves garlic (crushed)*
12 ounces cottage cheese OR *6 ounces ricotta & 6 ounces of cc*
1/2 cup grated Parmesan cheese
1 egg
9 lasagna noodles
1 pound shredded mozzarella cheese

**DIRECTIONS**

In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef,onion & crushed garlic in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
While sauce is simmering, blend cottage (& ricotta) cheese, Parmesan and egg until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

**PERSONAL TOUCHES**

I chose this recipe simply because it received 5 stars from 750 reviews…..so, it just had to be fabulous! The only minor changes I made were **I added 4 cloves of garlic (crushed) into the red sauce & based on other reviews, **I used 1/2 ricotta cheese (non-fat) & 1/2 cottage cheese (non-fat) this made the lasagna lighter yet, it still had ALL the taste & texture of the more traditional recipes……Enjoy!! :)

(Original Recipe from Allrecipes.com - Linda’s Lasagna)

Crab Stuffed -Twice Baked Potatoes!! Great twist to a...

Mon, 20 Dec 2010 22:17:00 -0600

Crab Stuffed -Twice Baked Potatoes!!

Great twist to a ‘Classic’ dish….Yum!

**INGREDIENTS**

4 Medium Baking Potatoes
1/2 cup milk
1/2 cup butter
1 tsp salt
1 tsp pepper
2 tbsp grated onion
1/2 lb crab meet, shredded
Sharp cheddar cheese - grated

(My additions)

1 tsp dried thyme
1 tsp garlic salt
5-7 fresh sage leaves
3 garlic cloves - crushed
1 stalk green onions - cut
Parmesan cheese - grated on top

**DIRECTIONS**

Preheat oven to 450F
Bake potatoes for 1 hour or until tender. Remove from oven and let cool (you can also choose to poke with holes & microwave to save time)
Cut the top half off (lengthwise) & scoop out flesh into a bowl, save skin
Add all ingredients (except crab) and beat with a hand mixer until creamy
Fold in Crab
Spoon mixture into potato skins
Top with grated cheese
Place stuffed potatoes in a baking pan. Bake for 15-20 minutes, or until heated through. Makes 4 servings!

**PERSONAL TOUCHES**

I decided to add those additional ingredients to pump up the flavor & it sure worked!! These came out creamy & delicious and I’ll definitely make these again…..Enjoy!! :)

(Original Recipe - Creative Cooking - The Costco Way)

Potato Pancakes (Jewish Latkes)

Thu, 02 Dec 2010 21:56:00 -0600

Potato Latkes!!

Perfect side dish to compliment your matzah ball soup during the festival of lights!!

**INGREDIENTS**

2 cups peeled and shredded potatoes
1 tablespoon grated onion
2 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil for frying (OR Vegetable oil)

**DIRECTIONS**

Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot
Serve with a side of sour cream or apple sauce

**PERSONAL TOUCHES**

These were super easy to make & brought back memories from my childhood. Being the garlic lover that I am, I added 3 crushed cloves into the mixture along with S&P……Enjoy!! :)

"Remember…..you can substitute left over turkey into ANY chicken recipe!! :) Hope everyone had..."

Sun, 28 Nov 2010 22:58:00 -0600

“Remember…..you can substitute left over turkey into ANY chicken recipe!! :) Hope everyone had a lovely Thanksgiving weekend!”

Curried Egg Salad!! We’ve all had our fill of Turkey...

Sun, 28 Nov 2010 22:53:00 -0600

Curried Egg Salad!!

We’ve all had our fill of Turkey this & Turkey that….try something a little different that’s easy to make & gives your taste buds a little jolt!

**INGREDIENTS**

8-10 Hard boiled eggs
2/3 cup light mayo
Squeeze of lemon juice
1/2 tsp dijon mustard
1 tsp mild curry paste or powder
1 stalk of celery - cut up
1/2 cup of raisins
a pinch of pepper & salt

**DIRECTIONS**

Boil eggs as you would hard boiled eggs. Then cool down in cold water. I like to tap the cooked egg shells against the side of the saucepan while running cold water over them.

In a bowl, finely chop eggs. Mix in mayonnaise, lemon juice, mustard, curry paste, celery, raisins, pepper and salt. You can also turn this mixture into deviled eggs and pipe the yolk mixture into the egg halves.

**PERSONAL TOUCHES**

This is an easy recipe to wow your friends and family!! It’s the familiar taste of eggs with a punch of curry…..Enjoy!! :)

(Original recipe by yours truly)

Homemade Chicken Pot Pie! Homemade, Hearty &...

Tue, 16 Nov 2010 20:33:00 -0600

Homemade Chicken Pot Pie!

Homemade, Hearty & Hot….what more could you ask for? This is a super EASY dish that will impress them all!

**INGREDIENTS**

1 recipe pastry for a 9 inch double crust pie
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
1/2 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of potato soup

**DIRECTIONS**

Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
Blanch frozen mixed vegetables for 3 to 4 minutes. Drain. (OPTIONAL)
Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

**PERSONAL TOUCHES**

I made just a few small changes. For the condensed soups, I used 1 can of cream of chicken & 1 can of cream of mushroom (low sodium). I didn’t pre-cook the chicken or the veggies (didn’t make sense to me since they’ll be in the oven for a full hour). I also added 3 cloves of crushed garlic, a dash of pepper & paprika & 4 fresh basil leaves mixed in with the chicken, veggies & soup. Great dish!! I’ll definitely make this one again…..Enjoy!! :)

(Original recipe from Allrecipes.com)

Filipino Chicken Adobo This is a specialty from the Philippines...

Sun, 14 Nov 2010 20:49:00 -0600

Filipino Chicken Adobo

This is a specialty from the Philippines & an excellent way to do something a little different with that chicken you just bought. It’s got a zing without the punch & the sauce is so savory….Mmmm!! :)

**INGREDIENTS**

1 (2 to 3 pound) whole chicken, cut into pieces
1/4 cup apple cider vinegar
1/4 cup soy sauce
ground black pepper to taste
2 tablespoons olive oil
1 clove garlic, crushed
2 bay leaves

**DIRECTIONS**

Place chicken pieces in a large bowl. Pour vinegar and soy sauce over chicken, and season with ground black pepper to taste. Toss to coat.
Heat oil in a large skillet over medium heat, and brown garlic. Be careful not to burn garlic, as this will make the dish taste bitter. After browning garlic, remove it from the oil.
Place marinated chicken pieces in hot oil. Pour remaining marinade over all, and add bay leaves. Reduce heat to low, and cook chicken pieces for about 10 minutes on each side, or until no longer pink and juices run clear. The marinade will reduce, and make a nice gravy. Remove bay leaves, and serve immediately.

**PERSONAL TOUCHES**

I made just a few changes. First, I doubled the liquids to create more amazing sauce (1/2 cup soy sauce & 1/2 cup vinegar) then, I marinated the chicken with 3 crushed cloves of garlic for about 3 hours. A few minutes before serving, I decided to throw in 2 cups of green beans to add color & contrast. Great dish….Enjoy!! :)

(Original Recipe from Allrecipes.com)

HI! I was looking up curry and found your butternut squash recipe and I have to admit I'm in love with your blog

keep the posts coming and I hope you dont mind me reblogging/liking practically everything! :]

Sun, 14 Nov 2010 00:18:53 -0600

Hi Anindo,

Thanks so much!! You’re welcome to reblog/like or LOVE anything you want.

Hope you enjoy the recipes….keep on cookin’

-Laurie

Curried Butternut Squash Soup! Do you have a squash...

Sat, 13 Nov 2010 15:25:00 -0600

Curried Butternut Squash Soup!

Do you have a squash that’s been sitting in your fridge for awhile? Or do you ever walk past those strange looking ‘vegetables’ in the grocery store & wonder how to cook them?? If you answered “YES” to either of those questions, this is the soup for you!! :)

**INGREDIENTS**

2 butternut squash
1 cup slivered California Almonds, divided (OPTIONAL)
4 tablespoons extra-virgin olive oil, divided
1 cup diced onions
3 cloves garlic, minced
1 1/2 teaspoons mild curry powder
5 cups chicken or vegetable broth
salt to taste
6 tablespoons plain lowfat yogurt

**DIRECTIONS**

Preheat oven to 375 degrees F. Roast squash for 15 minutes; remove from oven and cut in half, scooping out seeds. Place cut side down on oiled baking sheet and return to oven for 30-35 minutes, until very soft. Remove from oven and let cool.
Meanwhile, turn heat down to 350 degrees F. Place almonds on the baking sheet and roast until golden brown, about 10 minutes. Heat 2 tablespoons oil in a large pot. Add onion and garlic; saute on medium heat until onion is translucent. Add curry powder and stir for 2-3 minutes, until fragrant.
Cut away peel from squash, and cut into bite-sized pieces. Place curried onion and garlic mixture in a blender or food processor; add enough squash and broth to fill. Add 3/4 cup almonds, reserving the remaining 1/4 for garnish, and process until smooth. Transfer to pot. Puree remaining squash and broth, and transfer to pot.
Stir mixture and bring to a boil; reduce heat and simmer for 10 minutes. Season with salt. Ladle soup into bowls, swirl 1/4 teaspoon of olive oil on each bowl and top with a dollop of yogurt. Sprinkle remaining almonds on top of yogurt.

**PERSONAL TOUCHES**

This was a filling and hearty soup that’s perfect for a cool Fall or Winter day. I didn’t have any almonds so, went without. For extra sweetness & contrast to the curry I decided to add 1 tbsp of pumpkin spice & 1/2 tbsp of nutmeg.Came out great…Enjoy!! :)

(Original Recipe from Allrecipes.com)

"Always use REAL butter when you’re baking…..the fake stuff sucks!!"

Sat, 13 Nov 2010 12:12:00 -0600

“Always use REAL butter when you’re baking…..the fake stuff sucks!!”

Chicken & Veggie Stew…in the crock pot!! It’s...

Thu, 04 Nov 2010 13:57:00 -0500

Chicken & Veggie Stew…in the crock pot!!

It’s fall in Chicago & the temperature is dropping quick so it’s the perfect time to make a big pot of tasty, hot stew. I have been wanting to try out the crock pot again & I’ve been searching for a good recipe. This one got great reviews & was easy to put together. You can even do it the night before, stick it in the fridge & then just plug it in before work. You’ll come home to a hot, delicious meal & you won’t have to do a thing……Fantastic!!

**INGREDIENTS**

2 lbs. boneless, skinless chicken breasts, washed, patted dry, cut into 1-inch cubes
1 onion, diced
3 large carrots, peeled, cut into 1-inch-thick slices
4-5 redskin potatoes, peeled, cut into 1-inch cubes
2 cans (14 oz. each) chicken broth
1 tsp. celery seed
1 tsp dry thyme leaves or Mrs. Dash all purpose seasoning
1/2 tsp black pepper
8 oz. mushrooms, cleaned, halved
1 C. frozen corn or 1 can corn, drained
1 C. frozen peas
If you like a tomato based stew, add drained diced tomatoes also.

*Feel free to add whatever you want & make it your own :)*

**DIRECTIONS**

Place all ingredients, except peas, in the crock pot & stir. Cook on LOW 7-9 hours or HIGH 4-6 hours. Add peas about 15-20 minutes before serving.

**PERSONAL TOUCHES**

This stew is cooking in my crock pot as I type this & it’s making my house smell sooooo good!! I slightly altered the recipe based on the veggies & spices I had on hand. I added 2 stalks of fresh celery, omitted the corn & put in about 1 tsp each of seasoning salt, paprika, garlic powder & dried parsley. I also added 6 fresh basil leaves.…..Enjoy!! :)

(Source - Crockpotchicken.net)

Cooking With Culture!!

Triple Berry Coffee Cake!! :) Great dessert or morning treat……, …….and you...

Triple Berry Coffee Cake!! :)

Turkish Stuffed Bell Peppers w/Dill Havarti INGREDIENTS Bell...

Turkish Stuffed Bell Peppers w/Dill Havarti

Very interesting cookie with a...

Chocolate Espresso Black Pepper Cookies

Zucchini & Squash Italian Casserole

Ingredients

Directions

Zesty Lemon Lebanese Chicken & Potatoes!

Ingredients

Directions

A tasty treat….follow the link to view this recipe...

Bacon wrapped anything….”Yes...

365 Days of food: Spicy Apricot Chipotle BBQ Sauce

Dubu Jorim 두부 조림 This is a tasty Korean dish made with tofu...

Dubu Jorim 두부 조림

Laurie’s Lasagna! Yummmm!!! :) This is a great holiday...

Laurie’s Lasagna!

Crab Stuffed -Twice Baked Potatoes!! Great twist to a...

Crab Stuffed -Twice Baked Potatoes!!

Potato Pancakes (Jewish Latkes)

Potato Latkes!!

"Remember…..you can substitute left over turkey into ANY chicken recipe!! :) Hope everyone had..."

Curried Egg Salad!! We’ve all had our fill of Turkey...

Curried Egg Salad!!

Homemade Chicken Pot Pie! Homemade, Hearty &...

Homemade Chicken Pot Pie!

Filipino Chicken Adobo This is a specialty from the Philippines...

Filipino Chicken Adobo

HI! I was looking up curry and found your butternut squash recipe and I have to admit I'm in love with your blog keep the posts coming and I hope you dont mind me reblogging/liking practically everything! :]

Curried Butternut Squash Soup! Do you have a squash...

Curried Butternut Squash Soup!

"Always use REAL butter when you’re baking…..the fake stuff sucks!!"

Chicken & Veggie Stew…in the crock pot!! It’s...

Chicken & Veggie Stew…in the crock pot!!

HI! I was looking up curry and found your butternut squash recipe and I have to admit I'm in love with your blog

keep the posts coming and I hope you dont mind me reblogging/liking practically everything! :]