Archived entries for pork

Pie-Eyed Meat Pie: Drunken Pulled Pork

In old timey days, two bottles of cider was enough to make one completely pie-eyed.  Well, in this recipe, it won’t even take one!  This delicious “pie-eyed” pastry is stuffed with “drunken” pulled pork which is slow roasted in hard apple cider.  We’re upping the old timey ante by turning the classic British meat pie on its head, by substituting the traditional round shell for a tantalizing EYE shape, whose interior is porked out with our cider roasted meat.

This Eye of Pi looks great and tastes even better, especially when garnished with the delicious hard cider au jus as a dipping sauce!  The recipe itself is quite simple, however the shape of the eye complicates the process quite a bit.  To get the eye shape, we created a custom mold using a spring form pan, aluminum foil and rice.


Mold made using a spring form pan, aluminum foil and rice based from a drawing above.

Because classic British meat pies are tall and stand on their own, we needed a mold which would give stability during cooking, but then could be easily removed.   Using a spring form pan, allowed us to easily remove the sides, discard the rice, which gave the aluminum walls of the mold stability and cut off the aluminum mold.


Mold being removed half-way through baking process.

After slow roasting the pulled pork in hard cider, we pulled it apart and compressed it into a tight ball to give us a proper filling texture.


Compressed ball of pulled pork to be used for filling.

Once our mold and our meat filling was ready, we made a pastry dough and began construction of our eye pie.  Because the pie needs to stand on its own, once cooked, the dough needs to be thick, about 1/4″.

Once the dough topper was in place, we decorated with extra pieces of dough cut out to mimic the eye lashes,  pupil, iris and tear duct.  Food coloring was applied for added effect and the parts were laid on the pie to create the final touches.

The pie was baked for an hour at 325 degrees, until it was strong enough to have the mold removed.  Once this was done, it was brushed with egg yolk and put back in the oven for an additional 30-45 minutes at 400 degrees.

It was sliced and served warm.  Delicious.

Here is the full recipe with detailed steps.  Check out the slide show for more images.

How To Make Pulled Pork: Its SO EASY!


Photo Courtesy of Flickr User FotoCuisine

Pulled pork has to be one of my most favorite summer meals.  It’s the perfect choice for large parties because one pork roast provides about 20 servings, is very easy to prepare, inexpensive, and full of delicious fatty goodness. Although it needs about 24 hours prep time, only 30-45 mintues of this is active work.  Sounds good to me!  Plus who doesn’t like pulled pork.  Well, maybe vegetarians.  I bet if you could get them to try it though, this dish would be enough to send them over to the dark side!

Easy Pulled Pork
4-12 hours dry rub marinade, 6-7 hours roasting, 30-60 min. prep, Total: 10-20 hours total

1 large 6-8 lb pork shoulder or Boston Butt (which is a shoulder cut)

Dry Rub

  • 1/4 c. brown sugar
  • 1/8 c. (2 Tbs) kosher or other coarse salt
  • 1/8 c. (2 Tbs) Paprika
  • 1/8 c. (2 Tbs) Black Pepper
  • 1 Tbs garlic powder
  • 1 Tbs dry mustard

Carolina Vinegar BBQ Sauce

  • 2 c. cider vinegar
  • 1 c. ketchup
  • 1/2 c. brown sugar
  • 1/2 c. brown mustard
  • 1 Tbs lemon juice
  • 1 Tbs hot sauce
  • 1 Tbs Worcestershire
  • 2 Tbs Butter
  • 1/2 tsp. salt
  • 1/2 tsp black pepper
  • horseraddish to taste

Prepare dry rub: 4-12 hours before roasting, marinate pork roast with dry rub.  The longer you can leave it the better.  I prefer to do it overnight.

Mix all dry rub ingredients in a bowl.  Rub over roast and into any folds and creases in meat to cover completely.

Wrap in cellophane and refrigerate for as long as you choose 4-12 hours or more.

Get Roast Pork In Oven: Preheat oven for 275 degrees.  Place pork roast in a roasting pan.  I’ve experimented before with placing the roast on a wire rack or just placing it on the bottom of the pan.  DO NOT use the wire wrack!  It keeps the fat from fully cooking and dissolving.  You want the fat to melt into the pot where it can then be reabsorbed by the meat, making for a much juicier roast!  Don’t worry about covering the meat for the majority of the cook time.  Just slap the meat in a roaster and put it into the oven!


You can see I’ve split up my roast into two sections.  I was experimenting with the rub.  On the darker one, I applied the rub before freezing months ago.  The other, I did according to these directions.  The freezing before hand worked, and helped cut out a bit of time, but not really worth doing as the meat flavor was a bit stronger.  It did work though.

Prepare BBQ Sauce: While your pork is roasting, make your BBQ sauce.  Mix all ingredients together.  Its just that easy.  Taste and tweak flavors according to desire.  Keep chilled until needed.

Roast Pork for 5-7 hours:  Check your roast at 5 hours.  Meat will be done with it reads about 170 degrees at its deepest part with a thermometer AND it will fall apart easily to the touch.  If the temp is good, but the meat still feels firm, leave it for another hour or so.  You’ll know your meat is done, when you can easily fork it apart.  If you check at 5 hours or so and the rub is starting to look blackish, like it might be burning, cover with tin foil and return to the oven.


You can see I used a wire wrack with this roast, but as I said before, I think it works better without it.  This roast was a bit drier then other roasts.  However, after pulling the meat apart, I poured the fat juices at the bottom of the pan over the roast and it made it much better.

Pull your Pork: When the pork is done, remove from oven and let sit for 15-20 minutes covered with tin foil.  If you have  pan full of melted pork fat, remove the pork from the pan and place in a bowl.  Using forks, pull the pork meat apart into strings.  Remove bone and excess fat.  You may want to pour a bit of extra juice from the roaster over the pork to keep it moist.  You can also pour some of your BBQ sauce on your pork now, or let people apply their own BBQ sauce depending on desire.

Serve your Pulled Pork: Set out with your BBQ sauce, buns and a delicious cole slaw for a topping.  Yum.  This really is so easy.  I’ve never had it go wrong.  I just don’t think you can screw this dish up!  Its a fail safe for anyone wanting to throw an awesome summer party!

Tender Meat For Tender Moments: Pork Tenderloin

Last winter, while grocery shopping, I found this pork tenderloin on super sale and it called out to me saying “Take me home!  I would make for the perfect candle lit romantic meal.”  (I never get freaked out by talking meat).  So I did, but I never got around to actually making it.  I’m still working on cleaning out my freezer and this pork tenderloin was at the top of this list.  After 12 months in the deep freeze, I finally hauled this little guy out and got to business.  Although, I’m sure it wasn’t as great as it would have been if I hadn’t neglected the poor thing for so long, but it did turn out very well and it was a very special meal full of special tender moments.

I’d never made a tenderloin before, so it was a bit of an adventure.  Although, I went maverick on it quite a bit, I based my recipe on this food network recipe with a few ingredient additions and substitutions. I used hard apple cider as the marinade and gravy base, since the apple flavor is such a traditional pork side-kick, although you can beer as the original food network recipe uses.


Tenderloin ready to be roasted

Roasted Pork Loin with Apple Cider Gravy

  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 Tbs butter
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 22 oz. bottle Hard Apple Cider
  • 1/2 cup Dijon mustard
  • 1 (3 1/2) pound boneless pork loin, tied
  • 1 Tbs butter, sliced into tsp slices
  • 1 large garlic clove sliced
  • sage leaves
  • 1-2 Tbs butter for roue
  • 1-2 Tbs flour for roue

Evening before or morning of meal, prepare your marinade: In a sauce pan, melt butter.  Saute onions and garlic in butter until nicely browned, about 5 minutes or so.  Stir in dried spices and allow to saute and toast for about 1 minute.  Add apple cider and mustard and bring to a boil.  Allow to cool.

Marinate your pork loin: Place your raw pork loin in a container.  Pour the prepared marinade over the pork and cover.  Refrigerate 8-24 hours.

Prepare your tenderloin for roasting: Remove loin for the marinade and set marinade aside.  Using a meat tenderizer or the flat side of a cooking handle of a random tool.  Hit the tenderloin a bit to make it flatten out a bit and to tenderize the meat.  Season the tenderloin on all sides with sea salt or kosher salt and pepper.  Place the butter and garlic slices along with some sage leaves, dried or fresh, along the center of the meat.

Truss your tenderloin:  Using string, tie your tenderloin up into a circular log.  I’ve never done this before, so I sort of just winged it.  I started wraping the string around one end, and then tied it off on the bottom of the log, or the opposite side of where the meat overlaps.  I tied a knot and then bring the sting forward, holding it in place.

Wrapping the string around the meat, I pulled the string behind where I was originally holding the string forward and pulled it around, securing the string in place.  I repeated this until I got to the end of the roast.

If you didn’t get that, which I can understand, check out this video demonstrating a slip knot method, skip to 54 seconds to see the process.  My garlic, butter and sage, did squeeze out a bit when tying up, but I just slipped as much of the filling under the string again as I could.

Brown Tenderloin: Using a skillet over medium-high heat, brown all sides of the tenderloin to prepare it for roasting.  This helps trap the juices inside the meat and keep your roast nice and juicy.

Roast Tenderloin: On a baking sheet, roast tenderloin at 375 degrees for about 45 minutes or until a meat thermometer reads about 155-160.  Remove from oven and tent with aluminum foil until ready to serve.

Make Apple Cider Gravy: While the tenderloin roasts, prepare gravy.  Take half of your marinade and place in a sauce pan.  Bring to a gentle boil and reduce heat.  Meanwhile, mix together your roue paste by forking together an equal amount of butter and flour until it forms a paste.  When sauce is boiling, add the roue paste and stir occasionally until your sauce thickens to a gravy.  You can start out with just 1 Tbs of roue paste and add the second if the sauce is not thickening quickly enough.

Get Ready For Romance: Slice your tenderloin.  Serve your tenderloin with mashed potatoes and a salad or vegetable side.  Spoon your apple cider gravy over the tenderloin and your potatoes.  Get plates on table, Barry White on the stereo, light the candles and step into something a little more comfortable! This meal is definitely going to spice up your life.  Have fun!

What? Pierogi Lasgana! That’s Right. You heard me.

I love pierogies! My favorite flavor of this Polish pasta pleasure is potato and cheese.  Yummerz!  Why not take these same ingredients and put it in another loved format?  Lasagna.  Yes, please.  Here’s our recipe.

Pierogi Lasagna with Kielbasa

  • 9-12 sheets of Lasagna noodle
  • 1-2 Tbs olive oil
  • 1/4 tsp salt
  • 4 c. mashed potatoes (made with salt and butter)
  • 1 large smoked kielbasa, sliced (…or not, if you’re vegetarian)
  • 1 large onion
  • 2-3 red and/or green pepper (or substitute roasted vegetables like red pepper and zucchini as seen in the post photographs)
  • 1 c. sour cream
  • 1 Tbs horseradish
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/4-1/2 lb Swiss cheese


First layer of noodles and mashed potatoes.

1)  Make your mashed potatoes. You can use instant potatoes if you wish, but I always like freshly mashed: ~6 potatoes, boiled and mashed with at least 1/4 c. each butter and milk, salt and pepper.

2)  Boil Lasagna noodles. Bring a pot of water to a boil and drop your noodles in.  Cook until almost al dente but still firm.  (Noodles will cook more when lasagna bakes).  When done, drain water.  In a bowl, mix noodles with olive oil and salt.  Set aside.


Roasted vegetables with grilled onions layered with kielbasa.

3)  Grill vegetables.  Thickly slice onions and peppers.  In a saute pan or cast iron pan, grill vegetables until cooked and slightly charred.

4)  Make horseradish sauce.  Mix sour cream, horseradish, black pepper and salt.  Set aside.


5)  Assemble lasagna. In a greased 12″ x 9″ cake/casserole pan, layer 3-4 lasagna noodles on bottom.  Spread 1/3 of mashed potatoes over noodles.  Spread half of your grilled and/or roasted vegetables and half of your sliced kielbasa .  over mashed potatoes.  Top with 1/2 of your horseradish cream sacue.  Layer with 3-4 more lasagna noodles and repeat previous layer.  Top with with your final noodles, and the last of your potatoes.


6)  Bake Lasagna. Place lasagna to bake for 30 min. at 350.  After 30 min, remove from oven, top with your Swiss cheese, sliced or grated.  Replace in oven and bake for 10-15 more minutes or until the cheese is nice and melted.

7)  Eat and enjoy.  This is the best part!  The best parts of a pierogi meal in one, easy-to-eat package.  Besides being a delicious dinner it also reheats to make a kickass lunch.  This meal will destroy people’s brains and tastebuds, all at the same time.  Two for the price of one!

Scotch Eggs: A How To


“In a quest for foods which pair well with whiskey, I have become obsessed with the Scotch Egg. Concentric spheres of protein and fat form the cradle in which within my stomach, hardwood-aged corn liquor will rest.” -From Scotch eggs, an ode

I love how this lyrical quote from Ira’s blog, Being Totally Sweet In Chicago, is talking about how eating meat wrapped eggs is a great way to prevent a hangover. Its like lace curtains in the trailer. But these meat wrapped eggs made the perfect snack for the whiskey tasting Ira hosted here at the house last night. It was awesome! Ira got a bunch of people to bring tons of whiskey for me to drink, and he made all the food. I could get used to this!

I came home from work yesterday to an aproned Ira, hard at work in the kitchen. He had been busy researching scotch egg recipes, and was actively putting his knowledge to the test. Here’s the recipe he came up with:

Ira’s Scotch Eggs

  • 1 1/2 lb ground pork
  • 1/4 c. fresh parsley, finely chopped
  • 1/2 small onion, grated
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp powdered sage
  • 1 tsp thyme
  • 1/4 tsp Cayenne
  • 1/2 tsp – 1 tsp salt
  • 8 hard boiled eggs
  • 1/2 c. flour
  • 2 eggs lightly beaten
  • 1 c. bread crumbs

Mix pork with herbs and spices.

Rolling out a patty of the spiced sausage, wrap around hard boiled egg.

Roll sausage wrapped eggs in flour, then egg, and finally in the bread crumbs.

Bake at 350 for 20 minutes.

They were successful at absorbing lots of alcohol because today I feel great. And, they were yummers!

**Notes: The eggs needed a bit of salt. I added in the recipe above some salt to the sausage. I might roll the egg in a bit of salt before I wrap in the sausage in an attempt to salt the egg a bit. I also think wrapping the eggs in bacon or prosciutto would be a great addition.

Slow Food For SLOW Living: Cassoulet

Being inspired by the scene in the movie Gigi, where Grandmama easily coerces the handsome and rich playboy, Gastone to staying for dinner with the promise of her famous Cassoulet, my Mom and I have always wanted to try this dish. When Ira gave me the Le Creuset Casserole pan for my birthday, my mom decided the time was now. She asked me to bring it home for Christmas break so we could finally try this dish.

Cassoulet is a rustic slow cooked French dish, which you can derive from its name is closely related to a casserole. Though very similar, the differences between a cassoulet and a casserole are very distinct; a cassoulet, must be pronounced (cass-ou-lay) with a haughty accent and be made with countless more hours futzing around in the kitchen then the Campbells soup based American casseroles. I jest! Well not about the how time consuming part. To take a few short cuts and make this recipe more readily accessible, we’ve substituted more easily to find ingredients so I warn you this is not entirely authentic French cuisine. On with the recipe:

Cassoulet
Serves 4-6
  • 1 c. diced yellow onions
  • 1 c. diced carrots
  • 1 c. diced celery
  • 1 c. parsnips peeled and diced
  • 1 c. dry white wine
  • 1 1/2 c. dry white beans
  • 3 c. chicken stock/broth
  • bouquet garni: see below
  • 2 lbs chicken thighs and legs (you want to use dark meat, do not substitute chicken breasts)**
  • 1 lbs bratwurst (uncooked)
  • 1 lbs pork butt**
  • 1 pint canned whole tomatoes -or- 1 28 oz. can tomatoes
  • 5 garlic cloves1/4 c. apple cider vinager
  • 1 c. bread crumbs
  • 1/2 c. chicken stock (total of 3 1/2 cups needed for recipe)
  • 1/4 c. fresh parsley chopped
  • 1/4 tsp salt
  • pinch black pepper
  • 1-2 large tomatoes cut into 6 wedges per tomato for topping
  • 4-5 sprigs of fresh thyme
Suggestions for Bouquet Garni:
  • small bunch fresh Parsley
  • 4-5 sprigs Thyme
  • 2-3 Bay Leafs4-6 peppercorns
**Authentic Cassoulet recipes call for lamb and duck, but we have substituted pork and chicken to be more economical as well as save time. Duck is all dark meat, so the dark meat of chicken is a an appropriate substitute. The white meat of the breasts is not suggested.

Dice onions, celery, carrots and parsnips. Sweat vegatbles in 2 Tbs. olive oil on low for about 15 minutes until softened but not until browned.

Add white wine to vegetables to deglaze pan. add beans and 3 c. of chicken stock to pan along with the bouquet garni.

Wrap your herbs in a small piece of Cheesecloth and tie with a string. The cheesecloth will allow the flavors to infuse with your broth and allow you to easily remove your herbs when done. The herbs and amounts listed above are just suggestions. You can add or substitute whatever herbs you have around. Its best to use fresh and not dried herbs.

Bring pan to a boil and simmer covered over reduced heat for 30 minutes.

While beans/vegetables cook:

In a food processor, chop 5 cloves of garlic and mix with 1/2 cup of remaining chicken stock. Set aside.

Brown chicken pieces over medium heat until each side is a reddish brown. (When browning, we are not fully cooking, just prepping so don’t worry if chicken isn’t wholly cooked). Drain reserving 2 Tbs of chicken fat/grease. If there isn’t enough, add a bit of olive oil.

“Brown” brat wursts in chicken fat until brown on both sides. Remove sausages and set aside.

“Brown” pork over medium heat in chicken/sausage grease. When Pork is browned, add garlic and chicken stock mixture and simmer for 5 minutes to deglaze pan.

Dice 1/2 of the canned tomatoes and set aside.

After 30 minutes remove beans/vegetables from heat. Remove the bouquet garni. Drain beans, reserving the liquid and allow beans/vegetables to cool. Beans will be firm and not totally cooked yet.

Combine the diced and whole tomatoes along with the browned pork and garlic sauce to the bean/vegetable mixture.

In a large casserole lay out half the bean mixture. On top, lay out half the browned chicken. Layer with the rest of the beans and top with the rest of the chicken. Pour over mixture 1/4 c. apple cider vinegar as well as the reserved bean liquid. Fill until liquid is within 1/4″ of the top layer of chicken. Sprinkle 1/3 c. bread crumbs over the mixture.

Bake at 375 for 1 hour. After 1 hour, fold crusty bread crumbs into the cassoulet and sprinkle another 1/3 c. bread crumbs and bake for one more hour. Repeat after 2nd hour: Turning crust into cassoulet again. Sprinkle with the remaining 1/3 c. bread crumbs. Lay browned sausages and tomato wedges on top of cassoulet and bake 1 more hour.

Ganish with Gremolata made with lemon garlic and parsley. Breath a deep sigh of relief because it is FINALLY time to eat. And of course: Serve with wine!


My sister, Emily, using the new corkscrew she got for my Mom for Xmas.

If you’ve made to this point in the post, I am impressed. I don’t know how many of you are going to read all this. If you have, you should leave a comment like one would carve their initials in the stone at the top of a high mountain peak to mark your achievement.

I have to admit, my Mom did almost all the work, as I had been out late the night before partying in Detroit with my cousins. I only browned some of the meat. I didn’t know what I was getting into when I started writing this recipe and didn’t find out about all the little steps until I was too far in to give up the post. As always, I didn’t understand how much work goes into my Mother’s endeavors until its too late. So thank you Mom for allowing me to be all hung over while you did all the work. The dish was really delicious!

Although this doesn’t fit in with our mission statement of Slow Food for “Fast” Living, it definitely is from scratch. Though time consuming, the recipe isn’t really all that hard; basically you’re just browning meat, cooking beans in a broth with vegetables and then layering them together to slow bake in the oven. Please don’t let any of the fancy terminology like bouquet garni and gremolata intimidate you if this is your first forey into this kind of dish.

As I said above, this isn’t a super authentic version which would have duck, lamb and fresh tomatoes instead of canned, but we did what we could to make it easier for the average person. For a more “authentic” recipe, this one gives you all the measurements in metric so you can feel very European. Don’t worry vegetarians, we’ve got one for you too!

The Quickest Easiest Roast Chicken Dinner Ever!

Yesterday, I spent all day grocery shopping in the rain and when I got home I was just plain crabby. I know prioritizing time in a busy schedule to prepare quick home cooked meals is what this blog is about, but sometimes its not easy. I always try to have a big dinner on Monday night to create left overs for us to eat for our workday lunches and to have a nice relaxing meal for Ira when he gets home from work. So crabby or not, dinner needed to be made.

How can one get home at 5 and have a roasted chicken dinner on the table by 7? Here’s a quick and simple recipe which produces big flavors making any eaters think you spent hours laboring in the kitchen. That’s my favorite kitchen equation!

Zingerman’s Rustic Chicken aka Chicken Dinner in a Skillet.

  • 1/4 c. oil
  • 3 large onions sliced
  • 2 c. celery sliced
  • 1 1/3 tsp kosher salt
  • 1 tsp minced garlic
  • 1/2 tsp black pepper
  • 1/2 tsp thyme
  • 1/2 tsp red pepper flakes
  • 1/4 c. chopped parsley
  • 1/2 loaf bread, rye is best
  • 1-2 lemons to yield:
  • 2 tsp lemon zest
  • 1/4 c. fresh lemon juice

In a large skillet, saute onions and celery in oil until clear. Onions and celery will create a huge pile which may appear to overflow skillet, but don’t worry they’ll cook down in 10 minutes or so.

While onions/celery cook, take your chicken and flip it on its breast so its backbone is facing toward you. With a sharp knife, butterfly your chicken. To do this, you remove the back bone and neck out of the chicken by cutting through the ribs and hip bones.


Using sharp knife, cut through bones to remove neck and backbone.

This may sound scary to those new to cooking chicken, but just get in there and do it. Although you have to apply some pressure, the bones cut and break relatively easily. When you have the backbone and neck removed, rub your chicken inside and out with 2 Tbs of olive oil, 1 tsp pepper and 1/2 tsp of salt.

Place seasoned chicken on a plate and set aside.


Butterflied chicken with removed neck and backbone.

Tips when cutting your chicken

  • Use a sharp knife and keep your fingers away from the blade when slicing as you have to use some force to cut through the bigger bones.
  • When your backbone has been removed, place chicken on a plate and immediately wash your knife and cutting board with soap water to remove any blood and bacteria.
  • Put your neck in a plastic bag and put in freezer to save for making chicken stock.

When your onions and celery are clear, add your lemon zest and seasonings.


Cooked onions with seasonings.

Stir to mix and remove to a bowl.

In your greasy skillet, layer out the half loaf of bread. This is a great way to use up stale bread!

Layer onion mix on top of bread and place seasoned chicken on top of onion mixture skin side up. Pour 1/4 cup of fresh lemon juice over chicken.

Place chicken in oven uncovered and roast at 375 degrees for 1 1/2 hours or until golden brown. Once done, let sit for 10 minutes before serving.


Roasted chicken all golden and crispy.

This recipe, which my Mom gave me from a magazine clipping, is from Zingerman’s Delicatessen in Ann Arbor, MI. I love this recipe because of its wonderful simplicity. As the chicken cooks, its juices mix with the lemon and onion seeping down and creating an instant stuffing as the bread gets fried and toasted.


Delicious stuffing of bread, onions, celery and lemon.

The lemon and red pepper gives everything a nice tangy taste to compliment the smooth savory flavor of the caramelized onions. Although we served it with the roasted beet side, you don’t have to even make a side if you don’t want to. The chicken and stuffing can stand on their own. And clean up is super easy as its only one pan!


This isn’t some pretty bad food photography, but give me a break, I was tired remember??

Ira’s mom, Janice, raises about 100 chickens every year and she sent us home with three or four on our last visit. You have never tasted better until you’ve tried Janice’s organic free range chicken! We served the chicken and stuffing with a side of roasted beets from my parents garden. Aren’t we lucky? A fully organic meal basically free and grown and prepared with love. (Is that sappy or what. But so true.)

Try this recipe once and you’ll be hooked because you can make it in the same pinch you’ll give yourself to see if you’re dreaming when you eat this delicious dish!



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