THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for Rice/Beans/Grains/Seeds

TIP OF THE DAY: Moros y Cristianos, Cuban Rice & Beans

Disclaimer: This is a traditional recipe based on a historical event. It is not a commentary on any religion or ethnicity.

Why the disclaimer? The recipe is Moros y Cristianos, a dish commemorating the Islamic Conquest of Spain by Moors in the early 8th century, the ongoing wars between the two sides and the subsequent Reconquista by Spanish Christians in the 15th century.
 
WHAT IS “MOROS Y CRISTIANOS?”

Moros y Cristianos means “Moors and Christians” and refers to the popular white rice and black beans dish of Cuba. It was inspired by historic events that are commemorated annually with battle re-enactments across the southern coast of Spain.

Platillo Moros y Cristianos is a staple served at virtually every Cuban restaurant and home. It is the Cuban version of the rice and beans dishes that are consumed throughout the Caribbean, Brazil, Mexico and elsewhere in Latin America, and in the southern United States. It can be simply called arroz moro, moros, moro or congrí.

The black beans, or Moros, represent the darker-skinned Moors; the rice, Cristianos, represents the lighter-skinned Spaniards. They are simmered together or separately with herbs and vegetables: a sofrito* of bay leaf, bell pepper, garlic, onions and oregano. Bacon can also be added.

This nicely seasoned side is often served with grilled or roasted meat, poultry and seafood. It’s a good party dish, too: It can be made well in advance and be served at room temperature.
 
MOROS VS. CONGRÍ: THE DIFFERENCE

In the traditionally preparation, the Moros and Cristianos are prepared separately; they don’t meet up until they’re placed side by side on the plate. In the variation called Congrí, the rice and beans are cooked together†.

These days, many cooks make the rice and beans together Congrí-style, but call it Moros y Cristianos.

There’s no need to split hairs. Both methods work fine, although Steve Sando, the proprietor of Rancho Gordo Heirloom Beans who has cooked bean dishes in every way possible, prefers “the sharper, more distinct flavors the old-fashioned technique delivers.”

We’ll start with his recipe, and follow with a very quick version from Kraft.
 
__________________________

*Sofrito is the Spanish version of mirepoix, a chopped vegetable mix that is cooked in oil or butter to add flavor to sauces, soups, stews and stocks. Similar flavor bases include the Italian soffritto and the Portuguese refogado. Depending on the country, ingredients can include bell peppers, carrots, celeriac, celery, onions, and seasonings; refogado includes tomatoes. Cajun and Creole cuisines use what is called the “holy trinity”: onions, celery and bell peppers.

†The beans are first boiled in water; the rice is cooked in another pot with some of the water from the beans. The cooked ingredients are combined with a flavorful sofrito (see footnote above).

   

Moros y Cristianos

Moros y Cristianos

Moros y Cristianos

Top photo of Moros y Cristianos courtesy Savoir Faire Los Placeres Del Paladar. Center: Side-by-side Moros y Cristianos from HeartOfWisdom.com. Bottom: A creative side-by-side from Fictionique.com.

 
RECIPE: MOROS Y CRISTIANOS (MOORS & CHRISTIANS RICE & BEANS)

This traditional recipe from Rancho Gordo adds another layer of flavor from bacon. Visit RanchoGordo.com for an exquisite selection of heirloom beans, spices and dazzling bean recipes.

Ingredients For 4-6 Servings

  • 4 slices lean bacon, chopped
  • Olive oil, if needed
  • 1 white onion, diced
  • 2 cloves garlic, peeled and smashed
  • 1 green bell pepper, seeded and diced
  • 1 teaspoon red chile powder (see note‡)
  • 1 teaspoon oregano
  • 2 cups cooked black beans in their broth
  • Salt
  • 1½ cups hot cooked white rice
  •  
    _______________________________________
    ‡You can buy New Mexican Red Chile Powder from Rancho Gordo as well as from McCormick. New Mexican Red Chile Powder, also simply called red chile powder, is made from hot red chiles that have been dried and ground. It should not be confused with chili powder, a mixed spice for making chili. If you don’t have red chile powder, substitute cayenne pepper or the milder paprika.

     

    Moros y Cristianos Recipe

    Easy Moros y Cristianos from Kraft. It saves time by using canned beans. The recipe is below.

     

    Preparation

    1. GENTLY COOK the bacon in a large saucepan over medium-low heat until the fat is rendered and the bacon is cooked through, about 10 minutes. You should have about 2 tablespoons of bacon fat. If there is less, add olive oil as needed until you have 2 tablespoons of fat.

    2. ADD the onion, garlic and bell pepper and cook gently, stirring occasionally until the bell pepper is soft, about 8 minutes. Add the red chile powder and oregano and stir until incorporated. Add the beans and their broth and stir gently until mixed.

    3. COOK over low heat, stirring occasionally for about 10 minutes to blend the flavors. Taste and adjust the salt if needed.

    4. TO SERVE: Spoon some of the rice and the beans alongside each other on each individual plate. Serve immediately.
     

     

    RECIPE: QUICK MOROS Y CRISTIANOS

    This quick recipe, from Kraft, uses canned black beans. You can save even more time by using precooked frozen rice.

    Prep time is 5 minutes, total time 20 minutes.

    Ingredients For 6 Half-Cup Servings

  • 2 slices bacon, chopped
  • 1/4 cup chopped onions
  • 1 clove garlic, minced
  • 1-1/2 cups cooked rice
  • 1 can (15.5 ounces) black beans, undrained
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon each: salt and black pepper
  •  
    Preparation

    1. COOK the bacon, onions and garlic in large skillet on medium-high heat until the bacon is crisp.

    2. STIR in the rice, the beans with their liquid, and the oregano, salt and pepper. Bring to boil.

    3. REDUCE the heat to medium-low and simmer for 5 minutes, stirring occasionally.

      

    Comments off

    TIP OF THE DAY: Fritos Chili Pie For National Chili Day & The Oscars

    Frito Chili Pie Recipe

    Chili In Mason Jar

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/frito pie realmomkitchen 230

    Top: Frito Chili Pie from Frito-Lay. Center: Country Living Magazine suggests making individual servings in Mason jars. Bottom: RealMomKitchen.com made the prettiest version.

     

    Back in 2012, Fritos set the Guinness World Record for the largest-ever Frito Chili Pie: 1,300 pounds of Fritos, chili and cheese.

    For February 28th, National Chili Day, consider recreating the recipe, scaled down to human size.

    Prep time is 5 minutes. It’s comfort food you can make during the commercial breaks during tonight’s Oscars.

    If you want to make your own chili, great; but you’ll be spending more than 5 minutes.

    A bonus for corn chip lovers: There’s also a National Tortilla Chip Day on February 24th (that’s two celebrations in one week!).

    RECIPE: FRITO CHILI PIE

    Ingredients For 4 Servings

  • 1 large bag Fritos Corn Chips (substitute tortilla chips—the difference)
  • 1 can chili with beef (15 ounces, with or without beans)
  • 1 bag (8 ounces) shredded Cheddar or other cheese
  • Garnishes: chopped scallions or red onion, chopped tomatoes, fresh cilantro, shredded lettuce, sliced jalapeños and/or sour cream
  •  
    Preparation

    1. PREHEAT the oven to 350°F.

    2. SPREAD the corn chips evenly over the bottom of an oven-safe serving dish or pie plate (preferably glass). Heat the chili and pour it evenly over corn chips.

    3. SPRINKLE the cheese over the top and pop the pie into the oven to melt the cheese. Remove from the oven, add the garnishes and serve immediately with a serving spoon. Give soup spoons to the participants as well as forks.
     
    Want a vegetarian or vegan recipe? Use all-bean chili, or try this recipe, which substitutes tofu for the beef.

     
    FRITO CHILI PIE HISTORY

    The Fritos brand was born in 1932 when Elmer Doolin of San Antonio, Texas purchased a corn chips recipe from a local producer. He made the first Fritos brand chips in his mother’s kitchen.

    The popularity of the corn chips snack was catapulted in 1961, when Doolin joined forces with H.W. Lay & Company to create Frito-Lay.

    To help sell more product, Doolin’s mother, Daisy Dean Doolin, created recipes using Fritos as a recipe ingredient. She created the now-famous Fritos Chili Pie.

     
    FRITOS PIE VARIATIONS

    Fritos Chili Pie is so popular that it has its own website, FritosPieRemix.com.

    If it looks like you’ve landed on You Tube, that’s because you have: The site is a collection of videos demonstrating different recipes with, among other ingredients, ahi tuna, black beans, cole slaw, cranberries, cream cheese, curry, eggs, elbow macaroni, grits, horseradish, peanut butter, pineapple, potato chips, pork and beans, pumpkin, ramen noodles, spinach and tofu… and applesauce, caramel, chocolate and ice cream!
     
      

    Comments off

    TIP OF THE DAY: Red Rice, A Whole Grain

    Of all the international foods that have become mainstream in the U.S., some lovely rice varieties from Asia remain largely unknown.

    When we want to add something extra to a dish, we often replace the white or brown rice with red rice of black rice. As with brown rice, red and black are whole grain.

    Red rice is an unhulled or partially hulled rice variety that has a red husk (most rice has a brown husk). The rice grains are also red in color. As an unhulled rice, red rice has a nutty flavor from the bran (like brown rice) and high nutritional value from the germ.

    The nutrition and fiber roughly compare to brown rice, as are the cooking proportions: 2 cups of fluids per cup of rice.

    The red color comes from anthocyanins, powerful antioxidants that create red, blue and purple colors. They give color to radicchio, red onions, red/purple cabbage and purple potatoes, among other foods.
     
    TYPES OF RED RICE

    As with all agricultural products, there are numerous varieties of red rice: More than 2,000 rice varieties are grown throughout the world. Depending on the variety, red rice can be long or short grain.

    The grain grows well in both high elevations, such as Kingdom of Bhutan in the eastern Himalayas and the Palakkad District of the Indian state of Kerala, and low elevations including the wetlands of the Camargue region of southern France, and cargo red rice from Thailand.

    The varieties you are most likely to find in the U.S. include:

  • Camargue red rice, from the southern part of France, grows in marshlands where the Rhone River meets the Mediterranean. The Camargue region produces a short-grained, slightly sticky red rice.
  • Bhutanese or Himalayan red rice, grown at 8,000 feet, is similar to Camargue rice. It’s the chief rice in the Bhutanese diet, and has a distinctive mineral profile because it’s irrigated with glacier water.
  • Thai red rice or cargo rice is a long-grain variety similar to white jasmine rice in fluffiness.
  • Colusari rice, grown in the Sacramento Valley of California, has a burgundy hue that holds its color when cooking. A russet-red variety, Wehani, was developed from an Indian basmati-type seed.
  •  
    You can substitute red rice in any rice recipe—even rice pudding! Here’s an everyday grain bowl recipe from Good Eggs.
     
    RECIPE: RED RICE & SUNCHOKE GRAIN BOWL

    This savory grain bowl uses ingredients that may not be part of your regular grocery list: red rice, sunchokes (formerly called Jerusalem artichokes), beet greens and the Middle Eastern spice, sumac. The recipe is from Good Eggs, with the note:

    “This recipe is a great reminder to treat beet greens as a valuable vegetable in their own right. Once you see how much flavor they add to this bowl, you’ll never compost them again!”

    A NIBBLE tip: Beet greens are “free” when you buy fresh beets. Some people who buy beets at farmers markets ask the farmer to remove the tops (the beet greens) so they don’t have to do it at home. Seek out the nearest beet seller and ask him/her for the tops. If you don’t want to seem like you want something for nothing, say they’re for your rabbits.

       

    Himalayan Red Rice

    Red Rice Cooked

    Colusari Red Rice

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/red jasmine rice inharvest 230

    Top: Himalayan Red Rice from Olive Nation. Middle: Cooked red rice from Jugalbandi.info. Bottom Photos: There are different shades of red rice, as shown in this comparison between burgundy Colusari and the lighter red jasmine rices. Photos from InHarvest.com.

     
    Prep time for this recipe is 15 minutes, active time is 35 minutes total.

     

    Red Rice Grain Bowl

    Jerusalem Artichokes (Sunchokes)

    Top: A nutritious, delicious grain bowl from Good Eggs, focusing on red rice and beet greens. Bottom: Sunchokes, originally called Jerusalem artichokes, don’t look like the familiar green artichokes, but the taste of these tubers is similar to the choke. Photo courtesy Chatelaine.com.

     

    Ingredients For 2-3 Servings

  • 1 cup red rice
  • 1 bunch beet greens (substitute chard, with the bottom of the stalks removed)
  • 1 shallot, diced
  • 3 tablespoons Greek yogurt
  • 2 teaspoons of sumac (*substitute below) or more to taste
  • ½ bunch of spring onions, sliced thinly (substitute green onions—scroll down for the difference)
  • 2 teaspoons cumin
  • ½ pound sunchokes, wiped clean and cut into ¼ inch slices
  • 2 or more tablespoons rosemary leaves, roughly chopped
  • 2 tablespoons fresh lime juice (about half a lime)
  •  
    ____________________
    *An easy substitute for sumac is lemon zest plus salt. In salads, use lemon juice or vinegar. Sumac is ground from a red berry-like drupe that grows in clusters on bushes in subtropical and temperate regions. The dried drupes of some species are ground to produce sumac, a tangy, crimson spice. The word “sumac” comes from the old Syriac Aramaic summaq, meaning red. In Middle Eastern cuisine, the spice is used to add a tangy, lemony taste to meats and salads; and to garnish hummus and rice. The spice is also a component of the popular spice blend, za’atar.
     
    Preparation

    1. PREHEAT the oven to 375°F. While the oven heats up…

    2. ADD a cup of red rice to a pot with two cups of water. Bring to a boil over high heat. When the rice and water are at a rolling boil, cover the pot and turn down to a simmer for about 20 minutes. When all of the water has been absorbed…

    3. REMOVE the pot from the heat, add the cumin and allow it to sit and steam with the lid on for about 10 minutes. After 10 minutes, fluff the rice with a fork. While the rice cooks…

     
    4. TOSS the sunchoke slices with a a tablespoon of olive oil (more if needed) and the rosemary, and spread in a single layer on a baking sheet. Bake for about 20 minutes, until the sunchokes start to turn golden brown and their edges are crispy.

    5. HEAT 2-3 tablespoons of olive oil in a small pan. When the oil is hot, add the shallots and cook for about 3 minutes, until the shallots start to turn golden brown and translucent. Add the beet greens at this point and turn the heat to medium. Turn with tongs to distribute the shallots and olive oil. Cook the greens until they’re tender—7-10 minutes—and finish with a tablespoon of lime juice.

    6. ASSEMBLE the bowl. Start with a base of rice and add the greens and sunchokes. Add a dollop of Greek yogurt and sprinkle the sumac on the yogurt. Finish with a handful of scallions, a sprinkle of flake salt and freshly ground black pepper.
     
    BEYOND RED RICE: THE DIFFERENT TYPES OF RICE.

      

    Comments off

    TIP OF THE DAY: Cooked Grains At Breakfast

    Poached Egg With Whole Grains

    Eggs On Rice

    Baked Eggs In A Rice Nest

    Poached Egg Grain Bowl

    Top: Our most recent whole grain breakfast: poached egg, red rice, baby arugula, sautéed cherry tomatoes and mushrooms (photo courtesy InHarvest). Second: We’ve also eaten our poached egg with leftover white rice and veggies (photo courtesy Gardenia | NYC). Third: You can bake the egg atop the cooked grain instead of poaching it, as in this saffron rice nest (photo courtesy American Egg Board). Bottom: A poached egg with quinoa, broccoli rabe and a sprinkle of pine nuts. Here’s the recipe (photo courtesy Good Eggs | SF).

     

    We’re not tooting our horn after all that Valentine candy, but we’re still holding on to our new year’s resolution to eat a healthy breakfast.

    We miss the bagels and cream cheese, the cheese danish, the cinnamon rolls, the weekend pancakes dripping with maple syrup. How long we’ll miss them we can’t predict, but so far, we’re still on the wagon*.

    Thank goodness, because it’s National Hot Breakfast Month, and we wouldn’t want to let a food holiday down.
     
    OUR NEW GO-TO BREAKFAST

    We recently featured a grain bowl for breakfast (bottom photo). We’ve been eating lots of them.

    We really enjoy the combination of grain, egg and veggies for breakfast; and we especially like the opportunity to use leftover grains and veggies in a most delicious way.

    All we need to do is poach the egg; although we’ve skirted that too, by using peeled, hard-boiled eggs that we pick up at Trader Joe’s. (Slice or halve them and heat them in the microwave for 10 seconds.)

    The recipe in the top photo was developed by Mike Holleman, a corporate chef with InHarvest Foodservice, a supplier of premium grains to restaurants and other food operations. He used red rice along with more familiar items.

    Just put together these ingredients, and hold off on Chef Mike’s creamy salad dressing in favor of a light toss with lemon or lime juice and olive oil:

  • Poached egg (or baked or other style if you can’t poach well—until you pick up an egg poacher or poaching pods)
  • Baby greens and other salad fixings
  • Optional: cooked veggies
  • Whole grain (see the list below)
  • Garnish: fresh herbs (substitute dried herbs)
  •  
    LIST OF WHOLE GRAINS

    Most of us already eat grains for breakfast, in the form of cold cereal or porridge. Here are grains usually used as lunch and dinner sides, that can be part of your whole-grain breakfast.

    If you have leftover beans or lentils instead of whole grains, use them!

  • Amaranth
  • Barley (but not pearled barley)
  • Buckwheat (kasha)
  • Bulgur (cracked wheat)
  • Chia/Salba®† ‡
  • Corn (whole grain corn or cornmeal, yellow or white—not grits†)
  • Farro (emmer wheat)
  • Flaxseed‡
  • Grano
  • Hemp‡
  • Kamut® (khorasan wheat)†
  • Millet
  • Oats (oatmeal, Whole or rolled oats)
  • Popcorn
  • Quinoa
  • Rice: black, brown, red, wild
  • Rye (whole)
  • Spelt
  • Sorghum
  • Teff
  • Triticale (a barley/wheat hybrid)
  • Whole wheat
  •  

    HERE’S MORE ABOUT WHOLE GRAINS.
     
    ____________________
    *The idiom “to be on the wagon” refers to heavy drinkers who are abstaining from alcohol. To fall off the wagon is to end one’s sobriety. The phrase evolved from an expression used in the early 20th-century American temperance movement, “to be on the water wagon” or the water cart, which meant that the person was sober, drinking water instead of alcohol. A horse-pulled water wagon or cart was used to hose down dusty roads. The phrase has evolved to encompass other addictions or compulsions. [Source]

    †Salba is a trademarked name for chia, Kamut® is a trademarked name for khorasan wheat. Grits are refined and are not whole grains.

    ‡These are whole grains that are used as seeds, due to their tiny size. Use them as a garnish, not as a base grain.
     
      

    Comments off

    TIP OF THE DAY: Americanize Fried Rice

    To celebrate the 2016 Chinese New Year, a holiday that runs through February 13th, here’s a fusion idea: a fried rice fusion of Chinese and American ingredients.

    For the home cook, the beauty of fried rice is that it is very adaptable. Like chow mein, it’s perfect for those nights when you’re cleaning out the refrigerator and want to get rid of leftover meat and vegetables.

    As a side dish, fried rice is an alternative to steamed rice. The most basic dish consists of rice, chopped green onions and eggs, stir-fried in a wok with some oil, and optionally seasoned with soy sauce or sauce.

    Fried Rice becomes a main meal by adding meat, poultry, seafood and/or vegetables. At Chinese banquets, fried rice is often the last dish of the main meal, served right before the dessert course.
    The oil may be seasoned with aromatics such as garlic before the rice and other ingredients are stir-fried together in a wok. Other

  • Meats often include beef, chicken, or pork; and lobster and shrimp on the seafood side.
  • Popular vegetables include bean sprouts, bell peppers, broccoli, carrots, celery, corn, mushrooms and green peas.
  • Seasonings include chiles, spices and soy sauce or oyster sauce, plus aromatics such as onions or green onions and garlic.
  •  
    HOW DO YOU “AMERICANIZE” FRIED RICE?

    You forge a path by combining anything that appeals to you—not just traditional Chinese ingredients, but your favorites from any of the world’s cuisines.

  • What’s in your fridge or pantry is unique to you. We found black beans, chicken sausage with apples, ham, hard-boiled eggs, pickled vegetables (including sweet gherkins), prosciutto and turkey. We even added orzo, tiny pasta shaped like grains of rice.
  • Add nuts and dried fruits. Almonds or cashews, dried apricots or prunes are a nice touch. Cashews pair well with canned pineapple chunks. “Trail Mix Fried Rice” works, as does this recipe for Pork Fried Rice with Dried Apricots & Pistachios.
  • Veggies can be the biggest “Americanization”: In addition to the popular Chinese ingredients), look at American produce. Cauliflower and roasted root vegetables go nicely. We added uncooked grape tomatoes at the very end of a recipe, and liked the freshness. Fennel and radicchio add a gourmet touch. Don’t rule anything out—with the possibility of beets, which can “bleed.” Kale fried rice, anyone?
  •    

    Chicken Fried Rice

    Shimp Fried Rice With Brown Rice

    Top: Chicken Fried Rice with diced chicken and proscuitto and chiles from Melissa’s The Great Pepper Cookbook. Second: Shrimp Fried Rice made with brown rice and dried apricots, from CalRice.org.

  • Use your favorite source of heat, from chopped jalapeños to sriracha sauce. Anchos and chipotles (smoked jalapeños) add smoky flavors. Default to fresh-ground black pepper or cayenne from your spice rack.
  • Instead of using leftover white or brown rice, try saffron rice or a more exotic rice, such as black or red rice (here are the different types of rice). You can try any leftover cooked grain, from couscous to quinoa. It won’t be fried rice, per se; but it will be good!
  • Consider a sauce or gravy. Fujian rice, a popular dish in China, is served with a brown sauce.
  • Pick an interesting garnish. In China, popular garnishes include fried shallots, cilantro, parsley, sliced chiles, or carrots carved into flowers or other shapes. We especially like cilantro and parsley, as well as fresh basil. Fresh herbs bring brightness to the dish. But you can forge that path with other garnishes. We’ve used strips of pimento as well as citrus zest (any citrus works) and sliced black olives.
  •  

    Ginger Fried Rice With Fried Egg

    Pineapple Fried Rice With Edamame

    Top: A twist from Spice Market in New York City. Leaving out soy sauce keeps the rice white. It’s topped with a fusion concept: a fried egg and crushed panko bread crumbs. Bottom: Pineapple Ginger Fried Rice from Whole Foods Market incorporates Japanese edamame, miso, brown rice and cilantro.

     

    FRIED RICE HISTORY

    While the exact origins of fried rice are lost to history, it’s believed that it was invented sometime during China’s Sui dynasty (589-618 C.E.) in Yangzhou (Yangchow), an eastern coastal province. Yangchow Fried Rice is still the standard by which all other Chinese fried rice dishes are judged, the rice tossed with roast pork, prawns, scallions and peas.

    Thanks to Rhonda Parkinson of ChineseFood.About.com for these tips on cooking fried rice.
     
    THE SCOOP ON FRIED RICE

    The key to making good fried rice is to use rice that has been previously cooked. Day-old rice is fine, but rice that is two or three days old is even better. Older rice is dryer, ensuring that the dish will be neither wet nor mushy. Long grain rice, which is fluffier and less sticky than other types of rice, is ideal.
     
    Cooking the Eggs

    There are two main techniques, and either is fine:

  • Scramble the egg and mix it in with the rice during the final stage of cooking.
  • Fry the beaten egg and cut it into strips to use as a garnish. We’ve happily substituted tamago, Japanese egg custard, for this.
  •  
    Cook The Ingredients Separately

    Each of the ingredients in fried rice is cooked separately and combined in the final stages of cooking. This is to maintain the distinct flavors of each. Simply remove each ingredient from the pan after you cook or heat it and set it aside while you cook the others.
     
    Choosing The Seasoning

    Some cooks use only a pinch of salt, believing that the flavor should come from the stir-fried ingredients. Others season the dish with soy sauce or oyster sauce. Thick soy sauce gives the rice a dark color. It’s really a matter of personal preference.

     
    You Can Freeze Fried Rice!

    Just reheat the frozen rice in a frying pan, or microwave it with a bit of broth (whatever you have—beef, chicken or vegetable).

     
    No Wok Required!

    Finally, you don’t need a wok! A deep skillet will do. We use this teflon-coated “wok pan” with a handle. We vastly prefer it to a conventional wok.

      

    Comments off



    © Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.