Cocktail Recipes, Spirits, and Local Bars

Katie Lee's Apple-Orange-Cranberry Relish

Katie Lee's Apple-Orange-Cranberry Relish


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Ingredients

  • 1 orange
  • 3 Cups fresh cranberries
  • 1 medium apple
  • 1 celery stalk, cut into 1-inch pieces
  • 1/2 Cup shelled walnuts
  • 3/4 Cups sugar
  • 1 Tablespoon orange liqueur

Directions

Grate the zest from the whole orange and set aside. Cut off any remaining pith from the orange. Cut the orange into chunks.

In a food processor, combine cranberries, orange chunks, orange zest, apple, and celery and process until finely chopped. Be careful not to process too long because mixture will become mushy.

Add the walnuts and pulse until chopped. Stir in the sugar and orange liqueur. Refrigerate until serving time.

Nutritional Facts

Servings12

Calories Per Serving106

Folate equivalent (total)9µg2%


10 easy cranberry sauce recipes for Thanksgiving

There are so many side dishes to choose from on Thanksgiving spreads, but there's one that absolutely must make an appearance every year. While butternut squash and mashed potatoes are lovely sides to have on Thanksgiving, neither one is as necessary as cranberry sauce.

Never underestimate the power of a fresh cranberry sauce. It has the ability to transform a bland and dry turkey into a sweet and tangy bird of splendor.

Some canned cranberry sauces are delicious, and there's no shame in serving one of them on Thanksgiving. But it's actually super easy to make an even better homemade cranberry sauce with fresh or frozen cranberries.

A sauce isn't the only way to dish up the cranberry, either. Feel free to go wild by adding different fruits and other ingredients to make cranberry relish, cranberry chutney, cranberry salad and more. Here are some of the best cranberry sauce recipes to consider making this Thanksgiving:


Katie Lee on Her First Thanksgiving with Daughter: 'Going to Try to Make It as Festive as Possible'

Katie Lee won&apost be spending the holidays with her extended family this year, but there is one special new addition she will get to cozy up to: her daughter Iris!

Like many Americans, the Food Network star, 39, is limiting her Thanksgiving celebration to her household this year in order to minimize the potential spread of the ongoing coronavirus (COVID-19). That household grew by one on Sept. 2, when she and husband Ryan Biegel welcomed their first child together, daughter Iris Marion.

"We&aposre having a very small holiday, just me and my husband and our new baby, Iris, and our little dog, Gus. We figure even though it&aposs just us, we&aposre still going to try to make it as festive as possible," she tells PEOPLE.

"Usually we have a really big Thanksgiving," she says of how they typically celebrate, adding that they&aposve previously rented a house with Biegel&aposs extended family in Santa Ynez wine valley in California for the occasion.

"We did that for a couple of years and it was really, really nice. It&aposs one of their family traditions," she says of her husband’s family. "So we&aposre going to miss being with everybody, but we all understand that it&aposs better to stay safe and healthy this year. And hopefully next year we can blow it out of the water."

Never miss a story — sign up for PEOPLE&aposs free daily newsletter to stay up-to-date on the best of what PEOPLE has to offer, from juicy celebrity news to compelling human interest stories.

The Kitchen co-host still plans to whip up a feast at home, she says, just adjusting for a smaller serving size. "We&aposre going to have all of our favorite foods. I&aposm making my usual maple sage turkey, but we&aposre doing a turkey breast instead. And I&aposm still going to do my cornbread dressing. I&aposm going to make my mom&aposs cranberry relish," Lee shares.

For the new mom, recreating those beloved recipes is a way of staying connected. "I think through those recipes — because food is so nostalgic — you can feel like you&aposre together. You can have that sensory memory as well."

While she may be downsizing to a turkey breast, she’s still looking forward to having leftovers.

"I love leftovers. I am so into it," she says when asked if she prefers them to the Thanksgiving Day meal itself. "And not just on Thanksgiving. All the time," she continues, revealing that they even made an appearance in her wedding vows.

"I love leftovers to the point that in my wedding vows, I had to say to my husband that I would never make stuffed peppers again, because there was an episode where I had made a big batch and he had to eat them for leftovers for about five days," she laughs.

One course she hasn&apost portion-adjusted? Dessert!

"I&aposve got some really fun desserts here that we&aposre planning on making for us, and I&aposm also making a few extra batches to drop on our friends&apos doorsteps," she says, before sharing the recipe for two of her favorites: holiday peppermint brownies and chocolate peanut butter popcorn bars.

The recipes, which are available on readyseteat.com, are "so easy," she says. "I&aposve actually been making this recipe since I was in high school," she adds of the brownies, for which she swears by Duncan Hines&apos brownie mix, noting it&aposs "really thick and fudgy" and holds up against the peppermint patties in the center.

The popcorn bars were inspired by her pregnancy cravings over the summer, she says. "I wanted things salty, sweet, with chocolate and peanut butter. So think crispy rice treats but with popcorn and peanut butter," she explains, adding her go-to is Orville Redenbacher.


Food Network star Katie Lee reveals struggle with infertility

New mom Katie Lee is looking forward to her first holiday season with her baby girl, Iris.

The Food Network star, 39, and her husband Ryan Biegel welcomed their daughter on Sept. 2, with the chef telling Page Six via email that she’s excited to show her 12-week-old the magic of the holidays.

“I’m just looking forward to having so many special moments with her,” she said. “We just ordered family pajamas so that we can all be dressed alike. And I just can’t wait to see her little eyes light up at the Christmas tree!”

As for the presents underneath, they’re not a priority.

“I can’t think of anything that I want this year,” she said. “I feel like I’ve learned to scale down so much during this pandemic. I used to think that I needed all these things, and I learned that I don’t. Instead of gifts, I am on the board for Food Bank For New York City and they are so in need — so make donations!”

And speaking of food, Lee will be cooking up a storm all season long.

“I’m going to make all of our traditional family recipes this year because that will help us feel like we’re close together,” she said. “I’m making my maple sage turkey, my cornbread dressing, and my mom’s cranberry relish will be on the table as well.”

Continued the chef, “My husband turned me on to doing seafood for Christmas Eve, so we always make a big seafood feast. I like to make baked stuffed lobsters it’s a great throwback recipe and feels very festive, and my husband always makes carrots with honey and thyme that are so delicious.”

Lee also plans to bake her holiday peppermint brownies with Duncan Hines mix, which she’ll drop off at friends’ doorsteps as gifts.

“I love it because it’s thick and fudgy and you put a layer of peppermint patties in there, decorate with chocolate frosting and candy canes … and they’re just so fun and taste like the holidays,” she gushed. “I’m also making chocolate peanut butter popcorn bars with Orville Redenbacher’s popcorn to get that great salty-sweet flavor.”

Katie Lee and her peanut butter popcorn bars. Katie Lee

That may be as complex as her recipes get this holiday season, and Lee doesn’t mind.

“Before the baby came, I was much more ambitious and making more complicated recipes,” she said. “Now that she’s here, my husband’s actually doing a lot of the cooking, and luckily he’s a great cook.”

Her top tip for others readying their holiday recipes?

“Take it easy on yourself. Don’t feel like you have to overdo it,” Lee said. “If you need to, take some shortcuts. Allow yourself the grace to do that. I think it’s important to have a few dishes that are assembly-only, or have some shortcuts, like a brownie mix. And then have your dishes that you plan on making start to finish as well, so you can balance it all out. And don’t be afraid to ask for help!”


An Exclusive Look Inside Katie Lee’s Fridge

When I’m looking for a recipe that’s not too complicated and guaranteed to taste great, I usually pull out one of Katie Lee’s cookbooks. Lee is the queen of mouthwatering homestyle cooking and her cookbooks have been my go-to for summer parties and events for years because she has a talent for turning fresh produce into enticing comfort food.

The television host, cookbook author and soon-to-be mom has a knack for creating meals that are simple, yet packed with flavor. Just look at this basil sesame corn sauté she recently shared.

We were lucky enough to chat with this culinary genius recently and not only did she answer all of our foodie questions, she even gave us a tour of her fridge.

SheKnows: Tell us a little bit about what&rsquos in your fridge.

Katie Lee: You can see my fridge is pretty packed! I like to keep a well-stocked fridge, freezer and pantry especially right now, because I am cooking more than ever, like most Americans. So you can see I&rsquove got my milk, my orange juice &mdash which has been a big pregnancy craving of mine &mdash I&rsquove got yogurt and sauerkraut. Behind the kraut, I’m not sure if you can tell that is a giant block of parmesan cheese. It started off as a 25lb block of parmesan that we got for a Christmas party and it is still going strong. We&rsquove got lots of produce, tofu, and miso paste which I love using to bump up flavors in different things. There’s a big jar of my husband’s pickled onions and pickled radishes in there. I make salads all the time so you can see all my green produce bags and those are my Healthy Choice Power Dressings up there on the top shelf so that I always have a good dressing on hand.

SK: What about your freezer?

KL: In my freezer, I have a lot of frozen fruit. I like to make smoothie bowls for breakfast so I always have frozen pineapple, mango and berries and then I keep fresh bananas on hand. And I put those in the blender in the morning, top it with some granola and chia seeds and I get a healthy start to my day.

SK: What&rsquos the strangest ingredient we would find in your cabinets or pantry?

KL: Well you can see there on the second shelf next to the miso is balck garlic and that’s something that my husband ordered online at the beginning of quarantine and it’s kind of an unusual ingredient and I really love the flavor that it gives to the dishes he&rsquos made with it.

SK: What&rsquos your favorite Girl Scout cookie flavor?

KL: I love Samoa girl scout cookies.

SK: What does a typical breakfast look like for you?

KL: Well, my breakfast is usually fruit so a smoothie bowl or I&rsquoll have berries with yogurt &mdash I always try to start the day off with fruit.

SK: What was your most memorable meal?

KL: Ever?! My most memorable meal would have to be our wedding dinner. We got married in Italy at our favorite place called Lo Scoglio da Tommaso. It’s the best food in the world and we got to have a meal with all of our loved ones and just thinking about that right now, when you’re away from each other and wishing you could be together, I just wish we could go back and relive it.

SK: Do you have any controversial food opinions (for example avocados are trash, cilantro tastes like soap)?

KL: I’m not a very picky eater. I like most things. I can’t eat wasabi. That’s one thing that I just have an aversion to.

SK: What&rsquos the one ingredient you hate to work with or encounter in someone else&rsquos dish?

KL: Liver, I never wanna eat liver. My husband&rsquos yelling from the other room &mdash he loves liver!

SK: What is your favorite appliance in the kitchen?

KL: I have a mini food processor and I love that. I can get it out and make a quick sauce, or if I need to chop a whole bunch of garlic or ginger, and it can do that very quickly.

SK: What&rsquos your go-to meal when you only have twenty minutes to cook?

KL: Well I’m big on meal prep so I always have my produce washed and prepped in my fridge so I can very easily make a vegetable stir fry in no time.

SK: What&rsquos the strangest thing you have ever eaten?

KL: When I was filming my show, Beach Bites, I had grasshopper tacos and I didn’t really know what to expect but I actually liked it, they were crispy.

SK: Would you eat it again?

KL: Yes, I would. I might choose to go for a fish taco over it. But you know, if I had to.

SK: It looks like you&rsquore a big fan of condiments. Do you have a favorite?

KL: I&rsquom kind of a condiment queen. I love ketchup, mayonnaise and mustard, I always keep a lot of them including different hot sauces and we do love our pickles. My husband makes pickled onions, so I&rsquom always reaching for something in the fridge.

SK: Have you experienced any weird pregnancy cravings?

KL: I&rsquove been loving grape jelly. So, peanut butter with grape jelly.

SK: Do you put it on a cracker or bread?

KL: I just put it on bread, I got up at 3:30 in the morning last night and couldn’t sleep. Then I came down here and made a peanut butter jelly sandwich and went right back to sleep!

SK: Plant-based meals continue to grow in popularity. Do you have a favorite vegetarian meal you love to make?

KL: Yes, we eat very plant-based at our house and especially right now I think that it’s a great time to have those plant-based meals. I tend to make a lot of big salads. I do love a grain salad and I partnered up with Healthy Choice Power Dressings to create a chickpea and quinoa tabouli salad. I used their Creamy Italian dressing, which is vegan and made with ingredients like cauliflower puree and sunflower oil. I toss the canned chickpeas with some of that dressing and roast them, and they get nice and crispy which gives me a big protein punch. And then I do quinoa with chopped cucumbers, tomatoes, fresh herbs and scallions. And I just keep that in the fridge and when it’s lunchtime I can get it out, put it on a bed of greens and I have a nice healthy plant-based lunch.

SK: We are huge Ina Garten Fans here at SheKnows. Do you have a favorite Ina Garten recipe?

KL: Ina is the queen as far as I&rsquom concerned. I love her. I actually got to go to her house once for lunch and then she came to my house for lunch. I have never been more nervous to cook for someone. But she is so lovely! My favorite recipe of Ina&rsquos I would have to say, gosh, there&rsquos so many good ones but my most memorable Ina recipe was the one that she made when I was at her house. She did a butternut squash hummus and we sat on her porch and ate it and it was everything you would want lunch at Ina Garten&rsquos house to be like.


Erin Jeanne McDowell's Cranberry-Orange Pie Will Up Your Holiday Baking Game

Welcome to The Pioneer Woman Cookbook Club! This month, we're featuring cookbook author, recipe developer, and award-winning food stylist Erin Jeanne McDowell. You've got to check out her new book, The Book on Pie: Everything You Need to Know to Bake Perfect Pies. Read on to hear about how Erin wants to change the way you think about pie, and learn how to make her Cranberry-Orange pie recipe&mdashit's a fabulous Christmas dessert!

When you think about trendy sweets, your mind probably jumps to overstuffed cookies, gourmet cupcakes, and baked hybrids like the Cronut. But what about pie?

That&rsquos where Erin Jeanne McDowell comes in.

"I always say a pie is just a filling in a crust. So, if it's got a crust and a filling, then it's pie, and that opens up so many possibilities," she says.

You may think you know pies&mdashyou&rsquove got your apple, blueberry, and pumpkin varieties down. But that&rsquos only the beginning. In her new book, The Book on Pie, Erin sets out to reinvent the way you look at pies, with recipes like Gooseberry Vanilla Cream Pie, Tres Leches Slab Pie, Fresh Watermelon Pie, and even Birthday-Cake Pie.

Not only does Erin share her imaginative recipes with you to recreate, but she also details how home bakers can get comfortable enough in the kitchen to get creative with flavors themselves.

"Professionals know why something is happening, so they can be a little more free in the kitchen and can change flavor combinations," she explains. "I think that a lot of people at home have those same capabilities."

For Erin, who learned how to bake from her grandma, pie was the first thing she started making without a recipe. After time, she developed a sense of how a pie should look at each stage, which allowed her the flexibility to explore outside the realm of traditional recipes.

Many mistakes home bakers make happen because they don&rsquot understand what&rsquos happening behind the recipe, she explains. Oftentimes, you understand how to do something, but not why you do it. Once you get the bigger picture and can troubleshoot while baking, you might want to begin experimenting with different flavors&mdashand even the way you make pie.

"If the only definition [of pie] is that it's a crust and a filling, suddenly, it doesn't even have to be baked in the pie pan," she says. "It can be baked in a cake pan, a skillet, a 9 x 13, or on a baking sheet free form without any walls at all."

If you&rsquore excited to embark on your own pie journey, what better time to practice your skills than with your Christmas desserts? Try Erin's recipe for Cranberry-Orange Pie that will not only look stunning on your Instagram feed with its bright red color, but will also seriously impress your family.

"It&rsquos really tart and also creamy. There&rsquos just something about cranberries this time of year," Erin says. Because cranberries have natural pectin, the filling of this pie will get nice and thick on its own. This way, the cranberry layer stays juicy, saving you from worrying about overcooking or undercooking. "It&rsquos always going to set up really beautifully."


Katie Lee's Easy "Staycation" Recipes

If you can't get to the beach this summer, not to worry -- just bring the beach to you.

"Early Show" contributor Katie Lee shared the perfect menu and setting for the ultimate beach "staycation" on the broadcast Wednesday. So sit back, relax, stay cool and eat all summer like you're far, far away from home.

Mixed seafood (fish fillets, shrimp, oysters, clam strips)
3/4 cup cornmeal
1/2 all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup milk
Canola oil, for frying
Tartar sauce, cocktail sauce, and lemon wedges

METHOD:
In a Dutch oven, heat a couple inches of canola oil to 375 F.

In a shallow dish, mix cornmeal, flour, baking powder, salt, paprika, garlic powder, and pepper. Pour milk into another shallow dish. Dip seafood first in milk, and then dredge in cornmeal mixture. If you like a thicker breading, repeat milk and cornmeal.

Place seafood in hot oil and fry until golden brown, about 3 to 4 minutes for fish and about 2 minutes for shrimp, oysters, and clams. Serve with lemon wedges, tartar sauce, and cocktail sauce.

INGREDIENTS:
1 cup mayo
3 tablespoons sweet pickle relish
1 tablespoon lemon juice

METHOD:
Combine all ingredients and mix until well combined.

INGREDIENTS:
1/2 cup ketchup
1/2 cup Heinz chili sauce
2 tablespoons horseradish (or to taste)
Hot sauce, to taste

METHOD:
Combine all ingredients and mix until well combined.

There is a tiny Cuban restaurant in the Nolita neighborhood of Manhattan called Café Habana. There is always a line down the block and the restaurant is so wildly popular that they opened a to-go outpost next door. It is not uncommon to see people standing on the corner of Elizabeth Street eating their grilled corn-on-the-cob. Café Habana is a bit of a walk from my house, so I had to recreate their recipe.

INGREDIENTS:
8 ears of corn, shucked
2 tablespoons olive oil
1/2 cup mayonnaise
1 teaspoon chili powder
1 cup grated cotija cheese (about 4 ounces) (or Parmesan)
2 limes, cut into 8 wedges

METHOD:
Preheat grill to medium-high heat.
In a small bowl, mix mayonnaise and chili powder. Set aside. Brush corn with olive oil. Place corn on grill, turning occasionally, until the kernels are browned, about 8 minutes. Brush corn with mayonnaise mixture. Roll each ear in cheese and serve with a lime wedge.

This coleslaw has just the right balance of flavor from the spicy Dijon, the tangy vinegar and buttermilk and the sweetness of the brown sugar. The colors look so pretty!

INGREDIENTS:
1/2 cup mayonnaise
1-1/2 tablespoons Dijon mustard
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
1/2 teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
4 cups finely shredded green cabbage (about 1/2 head)
4 cups finely shredded purple cabbage (about 1/2 head)
2 large carrots, grated

METHOD:
Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, salt and pepper in a large bowl. Add the cabbages and carrots and toss to combine. Cover and chill until serving time.

INGREDIENTS:
2 ounces Pusser's dark rum
4 ounces pineapple juice
1 ounce orange juice
1 ounce coconut cream
Freshly ground nutmeg
Pineapple and orange slices

METHOD:
Fill a hurricane glass with ice. In a cocktail shaker, combine rum, pineapple juice, orange juice, and coconut cream, and shake. Pour over ice. Top with freshly ground nutmeg. Garnish with a slice of pineapple, orange, and a paper umbrella.


A Yummy Comfort-Food Fix

Yes, we Cosmo women like to be health-conscious. But let's get real. Rich, delicious dishes also make us close our eyes and melt with pleasure. I'm a Southern girl, so when I splurge, I go for this. It's crunchy, creamy, hearty&hellipand while it's not exactly steamed veggies, I've created the recipes so you can pig out without doing tons of damage.

No one can resist these.

2 pounds boneless, skinless chicken breasts, cut into ½-inch strips

2 cups crushed cracker crumbs (like saltines)

Barbecue sauce, ranch dressing, or honey-mustard sauce, for dipping

Season chicken with salt and pepper. In a bowl, combine eggs, milk, and hot sauce. Add chicken, and toss to coat. Cover, and refrigerate for at least one hour and up to four hours.

In a shallow dish, combine cracker crumbs, garlic powder, and paprika. Dredge each piece of chicken in the mix, taking care to coat both sides evenly.

Heat a couple of inches of canola oil in a deep skillet to 350 degrees. (If you don't have a thermometer, drop a small piece of bread into the oil. When it bubbles, it's ready.) Fry a few pieces of chicken at a time, about 2 to 3 minutes per side. Drain on a paper towel&ndashlined plate.

I use skim milk to lighten up.

3 tablespoons all-purpose flour

2 tablespoons low-fat cream cheese

2 cups shredded low-fat cheddar cheese

10 ounces elbow macaroni, cooked to package instructions

In a saucepan over medium heat, mix flour, salt, onion powder, and pepper. Cook 2 minutes, stirring. Slowly whisk in milk, then add cream cheese. Bring to a boil, and reduce heat to a simmer. Cook 4 minutes, stirring, until thick. Remove from heat, and stir in 1½ cups cheddar cheese until melted.

Preheat oven to 400 degrees. Coat a 12-muffin tin with cooking spray. In a bowl, mix cooked macaroni and cheese sauce. Spoon into muffin tin. Top with a slice of tomato and shredded cheese. Bake until bubbly and golden brown, about 25 minutes.

1 16-ounce bag frozen chopped kale

2 teaspoons apple-cider vinegar

Sauté onion in oil over medium heat 5 minutes. Add garlic. Stir in kale, broth, and soy sauce, and simmer 10 minutes. Stir in vinegar. Season with salt and pepper.

Chocolate Banana Pudding Pie

Super easy and super delish!

1 premade graham- cracker crust

2 ripe medium bananas, thinly sliced

2 chocolate-pudding pie-filling mixes, prepared to package directions

Arrange half the banana slices over the crust. Spread half the pudding over bananas, top with another layer each of bananas and pudding. Spread whipped cream on top. Dust with cocoa.


Katie Lee’s Favorite Foods

The woman of all culinary trades tells us what she’s loving right now.

Katie Lee

Katie Lee’s broad culinary experience ranges from hosting the first season of Bravo’s hit reality series Top Chef to writing culinary and lifestyle features for an array of magazines. She regularly appears as a special correspondent for The Early Show and has served on the judges’ panel on the Food Network’s Iron Chef America. She has been featured in Vogue, Town & Country, Cosmopolitan, The New York Times and on The Oprah Winfrey Show. She refers to her culinary approach as “conscious consumption,” a philosophy which is clearly reflected in her bestselling cookbook, The Comfort Table. Her second book, The Comfort Table: Everyday Occasions was released in October 2009. Outside of her culinary adventures, Katie sits on the Celebrity Board for Feeding America and is a member of the Junior Committee for New Yorkers for Children. When not working or volunteering, she enjoys spending time in her organic garden, traveling, surfing, and playing with her pug, Fionula. She resides in New York City. Her website is: www.katieleehome.com.

Colder temperatures mean one thing: The time for a warm and delicious dessert like this one is finally upon us.

Edna is the original queen of Southern cooking. I love her lattice crust variation, and the addition of nutmeg sauce takes it to a whole other level.

A fabulous Italian food fix can be all yours (and your date’s) at this NYC hot spot.

My favorite restaurant is Ballato on East Houston. Emilio, the chef, is a superstar in my book. His spaghetti pomodoro is simply perfect and his focaccia, freshly baked and still warm from the oven, is so light and airy it's almost like the angel food cake of bread.

I love all of the Barefoot Contessa's cookbooks. I want to eat everything in her books and the recipes always come out exactly right.

You’ve heard it before and you’ll hear it again: When it comes to dining, France is the place to be.

Paris. I'm a total Francophile and I love the restaurants in Paris. I go to the same places on every trip, always a roast chicken at Lɺmi Louis, a Dover sole meuniere at Le Dome, and I start every morning at Laduree with a croissant and cafe au lait.

Since hosting the first season of Bravo’s cooking show Top Chef, Katie Lee has gone on to serve as both a print and television culinary connoisseur. She published her first cookbook, The Comfort Table in 2008 and also sits on the council of Chefs for Humanity and is a member of Les Dames d’Escoffier.


Watch the video: Cake in 5 minutes! You will be making this cake every day. WITHOUT OVEN! Napoleon cake #192 (June 2022).


Comments:

  1. Gherardo

    Fantastic :)

  2. Grozshura

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  3. Dewitt

    This extraordinarily your opinion



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