A Pirate's Potato, Cod, and Garbanzo Bean Stew with Saffron for Cook the Books Club's Oct/Nov Pick: Cinnamon and Gunpowder and Souper (Soup, Salad & Sammie) Sundays

It's been an age since I actually made a soup on Sunday. Busy life, a general funk and laziness, mostly. This week I am back in the kitchen with this Potato, Cod, and Garbanzo Bean Stew with Saffron, inspired by our Cook the Books October/November selection Cinnamon and Gunpowder by Eli Brown, hosted by Claudia of Honey from Rock.

Pirate stories are usually fun and Cinnamon and Gunpowder is no exception. Owen Wedgewood, a chef is kidnapped by the captain of a ruthless band of pirates, Mad Hannah Mabbot. Mabbot will spare his life if he cooks a delicious meal for her every Sunday. Although the provisions and kitchen on the ship are not to the chef's usual standards, and he tries to escape at every turn, Wedgewood manages to make some unique and delicious dishes as the pirates are chased by a crafty privateer and comes to appreciate the crew and even his captor captain. 

It's a relatively quick read and I was surprised at all of the food mentioned. I didn't immediately take a shinning to the overly picky and pious Wedgewood, but I grew to enjoy him, the crew and Captain Mabbot and enjoyed the journey. 

There was so much food in the book, not all of it appetizing but very interesting like how Wedgewood makes a sort of sourdough starter to make bread and his fermenting of cabbage for sauerkraut and turning corn into hominy. Some things I did want to try--if I ate meat, the basil-beef broth, and duck with cherry glaze. Other food--the daily gruel, "patch,"--a mixture of wine, tea, lime juice, ground cloves and water that the crew drinks. There was fish and seafood aplenty of course and dried treats like figs and tomatoes, and all kinds of fresh tropical fruits and exotic foods. I especially loved when Wedgewood was introduced to miso from a Japanese fishing boat!

Ultimately, I decided to mix a few different ingredients and things that caught my eye in the book into a hearty stew for my bookish dish. For the first dinner Wedgewood cooks, he mashes and dries a potato on the hearth and uses it to crust some cod. There is mention of cocido "a dish too sublime to be called bean stew" that an online search mentioned the use of garbanzo beans. Then there was saffron, the favorite spice of Wedgewood's late wife, that he wears around his neck in a pewter locket. I combined those with a few other ingredients into a stew, thickened with dried potatoes and made rich with coconut milk and spices. 

Potato, Cod and Bean Stew with Saffron

By Deb, Kahakai Kitchen

(Serves 6)

2 Tbsp butter

1 medium sweet onion, chopped

2 cloves garlic, minced

2 Tbsp all-purpose flour

1 pinch saffron threads

6 cups broth, chicken or light veggie (I used non-chicken broth base)

1 bay leaf

1/2 Tbsp dried parsley

1/2 Tbsp dried basil

1/2 tsp turmeric

1 cup dried potato flakes 

1 lb baby Yukon Gold Potatoes, scrubbed and halved or quartered depending on size

1 can chickpeas, drained and rinsed

1 (14.5 oz) can coconut milk or 1 1/2 cups milk of choice

1 lb cod fillets, cut into 1 1/2-inch chunks

sea salt and coarsely ground pepper

chives or other herb for garnish

In a large soup pot, melt the butter over medium-high heat. Add onions and cook until tender and onions start to turn translucent, about 6-7 minutes. Add garlic, flour and saffron threads, and sauté another 2 minutes. Stir in 1 cup of the broth and whisk until smooth, then add the rest of the broth and the herbs, the potato flakes, potato pieces, and chickpeas and bring to a boil. 

Reduce heat and simmer for 25-30 minutes, or until potatoes are almost cooked through. Stir in cod, cover pot and cook about 6 minutes and add add coconut milk, cooking another 2 minutes until fish flakes easily and soup is warmed through. Season to taste with salt and black pepper. Serve in bowls, garnished with chopped chives or other herbs of choice.

Notes/Results: Thick, hearty and satisfying with a sunny flavor and color, you can call this a soup, chowder or stew. The coconut milk, flour and potato flakes thicken it up to a nice stew--although you could omit and make it a brother bowl. You could also add additional vegetables if you have them available in your pirates larder. It's much simpler than Chef Wedgewood would have made but I like the fact that the delicate exotic saffron and cod shine through. I would happily make it again. 

The deadline for this round is Tuesday (11/30/21), and Claudia will be rounding up the entries for Cook the Books on the website in a day or two. If you missed this round and you like books and food and foodie books, join us for our December/January pick hosted by Debra (Eliot's Eats), Midnight Chicken by Ella Risbridger.

Now let's check out the Souper Sundays kitchen and see who is here:

Melynda of Scratch Made Kitchen shares her Easy and Delicious Beef and Vegetable Soup, saying "Busy times require easy-to-make meals. And this time of year, you just can't go wrong with soup! This Easy and Delicious Beef and Vegetable Soup is just the recipe you need. It makes enough for dinner tonight and some to tuck away in the freezer for another day. And did I mention there are lots of vegetables in this soup? Simply add some bread and butter on the side and fresh fruit for dessert." 

Tina of Squirrel Head Manor brought Creamy Chicken Gnocchi Soup and says, "Just because I am in Florida doesn't mean the temperatures are always warm . A hearty soup is always welcome, no matter the weather, but this particular soup is a definite keeper. Creamy chicken gnocchi soup can be whipped up with a few pantry staples such as canned broth, gnocchi and spices and a package of chicken."

Thank you Tina and Melynda for joining me this week! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

 

Five Soups with Toppings That Take Them to the Next Level for Souper (Soup, Salad & Sammie) Sundays

I love how toppings can take a simple bowl of soup to the next level. Here are five favorites:

White Bean Farro Soup with Chickpea Parmigiana by Terry Hope Romero uses chickpea flour for a fun, cheese-ish topping in a vegan soup. 

Moroccan Lentil Soup with Yogurt & Chili-Fried Onions--so many layers of flavor in this lentil soup by Diana Henry.

There's something about lentils and chili oil because Ottolenghi's Red Lentil Soup with Fried Tofu and Chilli Oil is another favorite.

And tofu cubes as a topping work really well in Chloe Coscarelli's Vegan Ramen Bowl with Crispy Hoisin Tofu.

Finally, there's Creamy Cauliflower Soup with Mushroom & Hazelnut Topping where the topping is a unique mix on Ellie's Krieger's simple pureed soup. 

I could easily find another five, ten or twenty soups for this theme! But instead, let's check out the Souper Sundays kitchen and see who is here:

First up is Melynda from Scratch Made Food with a slaw salad. She says, "Celery Root Carrot and Apple Slaw is easy, delicious! Fall is the perfect time to add a vegetable salad to your dinner table, and this one will become a new family favorite. We love this salad because it is delicious, and adding more vegetables to the table is always a good thing!"

Next is Debra of Eliot's Eats with her Spicy White Pumpkin Soup. Debra says, "After Halloween, I found a few pumpkins on sale—for 50 cents a piece. I had to buy some to roast. These were “white” pumpkins (Pumpkins Lumina). While I was writing this post, I was roasting them so it just made sense to utilize them for something Friendsgiving-like. I was also spending part of the morning going through my November magazines (bon appetit, Food & Wine, Southern Living, and Martha Stewart). I garnished with sliced jalapenos, cilantro, and crumbled cojita."

Finally, Judee of Gluten Free A-Z Blog shared her insta-pot Butternut Squash and Red Lentil Soup, saying, "Combined with red lentils, butternut squash makes a hearty cool weather soup that is filling, comforting, and delicious. The savory flavors come from tomatoes, peppers, onions, chiles, potatoes and cumin. Although this recipe could also be made on the stove top, I made this version the Instant Pot. It's fast and easy, especially if you buy pre-cut up butternut squash to avoid having to peel, clean out the seeds, and chop the firm squash (I peeled and chopped)."

Thank you Debra, Judee and Melynda for joining me this week! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

 

The Book Tour Stops Here: A Review of "the moon won't be dared" by Anne Leigh Parrish

Happy Aloha Friday! Today I am happy to be a stop on the TLC Book Tour for the moon won't be dared, a book of poetry by author Anne Leigh Parrish.  

Publisher's Blurb: 

the moon won’t be dared is a poetry collection by award-winning author Anne Leigh Parrish that features artwork by Lydia Selk. In this momentous debut collection, the poet harnesses language to give readers a new vision of nature, the impossible plight of womanhood, love, aging, and beauty. Being a woman in a male-dominated society affords Anne Leigh Parrish the space to witness the world on an uneven keel. Parrish pays tribute to beauty, but also weaves the harsh truths of betrayal and brutality into the filaments holding the collection together. 

 

Publisher: Unsolicited Press (October 14, 2021)

Paperback: 152 pages

 

I have read and enjoyed a few of Anne Leigh Parrish's books on this blog, most recently A Winter Night, back in July, so I was intrigued to read her poetry collection and be on the book tour for the moon won't be dared. When it comes to poetry, I am no expert reviewer giving a critical analysis. To me a poem is good if it moves me, makes me think, it is something I can relate too, and/or I want to go back and read it again to see what I might have missed. the moon won't be dared had me doing all of the above. It is a look at being a woman, in all of our various stages and guises, and also about nature, its wonder and its beauty. Some of the poems on aging, loss, death and grief are poignant and a bit melancholy, but not depressing. They are beautifully written with the words carefully chosen. I read several poems each day for the past couple of weeks, finding their cadence as I read them both aloud and in my head.This is a book to savor--the poems and the evocative collage art by Lydia Selk that is sprinkled in among them, captures the moods perfectly. If poetry is your jam, you will likely enjoy this book or, if you are a dabbler in it like me, you'll find it accessible and engaging. 

One of my favorites:

once more

in silent spaces silver seeps, gathers, flows

the rich wet vein descending from

heights we stood on

once

before the ceiling fell

the one we saw through

all the way to the stars,

black holes, new galaxies on their first spin

old ones winking out

side by side we lie, like medieval effigies

now matter presses down, reducing us to

atoms

but even their nature can change, the moment

we see them from afar

so we launch our love over light years

wait for that silver rush to pick us up

and bear us aloft

 ------

Author Notes: Anne Leigh Parrish is the author of nine previously published books: A Winter Night, a novel (Unsolicited Press, 2021); What Nell Dreams, a novella & stories (Unsolicited Press, 2020); Maggie’s Ruse, a novel, (Unsolicited Press, 2017); The Amendment, a novel (Unsolicited Press, 2017); Women Within, a novel (Black Rose Writing, 2017); By the Wayside, stories (Unsolicited Press, 2017); What Is Found, What Is Lost, a novel (She Writes Press, 2014); Our Love Could Light The World, stories (She Writes Press, 2013); and All The Roads That Lead From Home, stories (Press 53, 2011). 

------ 

 

Note: A review copy of the moon won't be dared was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.    

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here. 

Five Bowls of Chilis I Still Think About for Souper (Soup, Salad & Sammie) Sundays

It's still in the mid 80s (Fahrenheit) here mostly, but today is a bit cooler and rainy, and it puts me in mind of a big bowl of chili. So here's a roundup of some great chilis I have enjoyed from out I Heart Cooking Clubs featured chefs. 

First up is the Espresso Black Bean Chili that I adapted from How to Cook Everything Vegetarian by Mark Bittman. Rich and well-balanced, the coffee flavor comes through but doesn't overpower. 

Another on the non-traditional but delicious side is Pierce Street Vegetarian Chili by Heidi Swanson. Lentils. chickpeas, bulguer, and barley make it hearty and satisfying. 

Not a bean fan? Giada's Vegetarian Chili Verde is full of veggies and flavor and perfect for Fall. 

An easy and more traditional chili is Mark Bittman's Simple Chili from Scratch. I jazzed it up a bit and used plant-based crumbles to make it meat-free.

Another more traditional chili that I made meat-free was Rick Bayless' "The World's Greatest Chili" adapted from Rick & Lanie's Excellent Kitchen Adventures. While "World's Best" is maybe a bit strong, it was very good. 

For other great chili recipes just look at the tag on my sidebar. 

I'm linking up this post up at I Heart Cooking Clubs where this week's theme is Warming Soups and Stews. 

Now let's take a look into the Souper Sundays kitchen: 

Tina of Squirrel Head Manor tried a soup from Tieghan Gerard, saying, "The theme this week at I Heart Cooking Clubs is warming soups and stews. There were a few on my menu planning such as gumbo and a chicken gnocchi soup but I decided on the Broccoli Cheddar with Seasoned Pretzels. ... After making this I know I will, more than likely, return to a different broccoli cheddar soup recipe as this one didn’t turn out as I hoped."

Kim of Stirring the Pot said, "I've been wanting to make Tieghan's Healthier Creamy Tortellini Vegetable Soup for ages. A creamy soup with cheesy tortellini that is loaded with veggies and still somewhat healthy? Yes, please! It just ticks all the boxes for me! ... This is my FAVORITE Half-Baked Harvest recipe yet and will most likely be one of my favorite recipes of the year! If you're in need of comfort or warming up, you seriously need to make this! "

Melynda of Scratch Made Food shared two recipes this week. First up, a tasty soup, She says, "Terrific Turkey Soup with Lima Beans and Barley is our favorite after Thanksgiving soup! It is chock full of all the good things one needs on a cold winter's day. Rich bone broth, lots of veggies, and of course chunks of that delicious turkey from the day before..."

Next is a salad. Melynda says, "Kale Apple and Carrot Slaw, is the perfect salad to introduce a raw kale to the family! Plus this salad is so good, you don't need to be worried about anyone NOT liking it! Kale Apple and Carrot Slaw, is not too sweet, and everyone I know loves it...my guess is, so will you."

Thank you Tina Kim and Melynda for joining me this week! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

The Book Tour Stops Here: A Review of "Lost Cities, Ancient Tombs: 100 Discoveries That Changed The World"

Happy Aloha Friday! I am happy to be today's stop on the TLC Book Tour for National Geographic's Lost Cities, Ancient Tombs: 100 Discoveries That Changed the World, which publishes today!

 

Publisher's Blurb:

Blending high adventure with history, this chronicle of 100 astonishing discoveries from the Dead Sea Scrolls to the fabulous “Lost City of the Monkey God” tells incredible stories of how explorers and archaeologists have uncovered the clues that illuminate our past.

Archaeology is the key that unlocks our deepest history. Ruined cities, golden treasures, cryptic inscriptions, and ornate tombs have been found across the world, and yet these artifacts of ages past often raised more questions than answers. But with the emergence of archaeology as a scientific discipline in the 19th century, everything changed.

Illustrated with dazzling photographs, this enlightening narrative tells the story of human civilization through 100 key expeditions, spanning six continents and more than three million years of history. Each account relies on firsthand reports from explorers, antiquarians, and scientists as they crack secret codes, evade looters and political suppression, fall in love, commit a litany of blunders, and uncover ancient curses.

Pivotal discoveries include:

• King Tut’s tomb of treasure
• Terracotta warriors escorting China’s first emperor into the afterlife
• The glorious Anglo-Saxon treasure of Sutton-Hoo
• Graves of the Scythians, the real Amazon warrior women
• New findings on the grim fate of the colonists of Jamestown

With a foreword from bestselling author Douglas Preston, Lost Cities, Ancient Tombs is an expertly curated and breath-taking panorama of the human journey.

Publisher: National Geographic (November 2, 2021)

Hardcover: 512 pages

My Review: 

I find archaeology fascinating, seeing and learning about ancient ruins, fossils and bones so Lost Cities, Ancient Tombs is right up my alley. Still, I am only midway through this 512 page chunkster, leaving it beside my bed to read through part of a chapter night. There are twelve chapters to be exact, starting with 3.6 mya-50,000 BC and ending with 1600-Present, and spanning the globe from Easter Island to China to Egypt and Pompeii and Herculaneum to the American Southwest, Jamestown and even the Titanic. The forward is by Douglas Preston, author, anthropologist and chronicler of history, and whose books I enjoy. The stories and facts included are interesting, the many photos and illustrations are breathtaking, and for me it is a good balance of well-known discoveries and others that I knew little about. I think there's something to captivate almost every history buff here--some finds are awe inspiring, some reflect pieces of history that are cringe-inducing, but all of it is illuminating. This book would make a great gift, but I'm holding on to my copy and savoring it! 

Just a brief glimpse inside: 

Petra: Ancient City of Stone in Jordan

Note: A review copy of Lost Cities, Ancient Tombs was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.    

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here. 

 

Revisiting My First Souper (Soup, Salad & Sammie) Sundays Post; Slow Cooker Black Bean Soup

I still have not found my cooking mojo or soup making mojo, so this week, we are going to take a trip back to October of 2008, when I published my first "official" Souper Sundays post of Slow Cooker Black Bean Soup. 

I started my blog in April 2008 and found I was making soups almost weekly so I came up with the Souper Sundays concept, where I would make and post a weekly soup. It started out as just me, then some blogger friends wanted in, and eventually it morphed into soups, salads, and sandwiches. 13 years later, it's still going.

Excuse the photos--it was early days in my food photography! 

What I said. in 2008: 

For my first Souper Sunday post, I am starting with Black Bean Soup from Fresh From The Vegetarian Slow Cooker by Robin Robertson. (I posted a few of the recipes from her CarbConscious Vegetarian cookbook here, here and here). I have made this soup recipe before (pre-blog) and like the ease of throwing it all into the slow cooker as well as the combo of flavors in it. It also is pretty healthy and economical to make.

Black Bean Soup

Fresh From The Vegetarian Slow Cooker by Robin Robertson

Serves 4-6

-----

1 Tbsp olive oil

1 medium-size yellow onion, chopped

1 medium size carrot, chopped

1/2 small green pepper, seeded and minced

2 garlic cloves, minced

3 cups cooked black beans or two 15.5-ounce cans black beans, drained and rinsed

one 14.5 ounce can diced tomatoes, left undrained

4 cups vegetable stock

2 bay leaves

1 tsp ground cumin

1 tsp dried thyme

1/4 tsp cayenne pepper

salt and freshly ground black pepper

2 tsp fresh lemon juice (optional)

-----

Heat oil in a large skillet over medium heat. Add the onion, carrot, bell pepper, and garlic, cover, and cook until softened , about 5 minutes. Transfer the cooked vegetables to a 4-6 quart slow cooker, add the beans, tomatoes and their juice, stock, bay leaves, cumin, thyme, and cayenne, and season with salt and pepper. Stir to combine. Cover and cook on low for 8 hours. Remove and discard the bay leaf and taste to adjust the seasonings.

Notes/Results: I made just a couple of changes--I used a red pepper as I prefer them to green peppers, fire roasted diced tomatoes and a 1/2 tsp of chipotle chili powder in place of the cayenne pepper. I also squeeze in a bit of lime juice before serving rather than the lemon juice in the recipe. (BTW--the giant bay leaves you see are the ones from the Farmer's Market). You can leave the soup as is but pureeing half of it really enhances the texture. And if you don't have an immersion blender put it on your Birthday or Christmas list, mine is one of my favorite kitchen and soup making tools. I like to serve this soup with some cheese, avocado chunks, a bit of cilantro and one of my favorite chips.

Now let's take a look into the Souper Sundays kitchen: 

Tina of Squirrel Head Manor is here with her Grilled Fajita Wrap, saying "Is it a soft shell taco or fajita wrap? Either way, it was great with seasoned beef strips and loads of onions, peppers and sour cream.Great lunch "sandwich."

Debra of Eliot's Eats shares her Autumn Buddha Bowls saying, "I’m also linking up with Deb’s Souper Sundays. She allows salads in the link as well and this bowl is “salad-like.” Plus, I really recommend roasting whatever Autumn veggies you have, making the citrus-tahini dressing and using it as a side for the upcoming holidays."  

Thank you Tina and Debra for joining me this week! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!