Mark Bittman's Garlic Fideo Soup: Noodly Comfort Food for Souper (Soup, Salad & Sammie) Sundays

I wanted a very broth pasta soup this week and I always like a good dose of garlic so I went with Mark Bittman's Garlic Fideo Soup. Fideos mean noodles, usually vermicelli and I can buy packages of it in the hispanic/Latin American food section in my local supermarket. If you can't find it, Italian angel hair or vermicelli pasta will work--you can break it up to get small pieces.

The only challenge is that I just bought one 7-oz bag of fideos, so I made the executive decision of filling in with 7-oz of Israeli couscous for the rest of my pasta. Also, because I liked Aaron Sanchez's Sopa Seca (Dry Soup) I made back in March so much, I added a cup of salsa to the mix. It's OK, Mark Bittman's recipes are always great jumping off places for me. 

Mark Bittman says, "You can’t go wrong with a soup made of lots of fried garlic and noodles topped with fried bread crumbs. Chicken stock would work well if you have some handy."

Garlic Fideo Soup

Slightly Adapted from Mark Bittman via The Bittman Project & How to Cook Everything

(Makes 4 Servings)

1 lb fideos, or capellini or other very thin pasta (I used 7-oz fideos + 7 oz Israeli couscous)
1/4 cup olive oil 
1/4 cup chopped garlic 
salt and pepper
2 tsp sweet paprika (preferably pimentón) 

6 1/2 cups vegetable stock or water (I used 6 cups non-chicken stock)

(I added 1 cup of prepared garlic salsa)

1/4 cup chopped fresh parsley, cilantro, or epazote, plus 2 Tbspfor garnish
1/2 cup fried bread crumbs (see below) for garnish (I used seasoned panko crumbs)

Put the noodles in a sturdy bag and whack them with a rolling pin or the back of a knife, breaking them into 1- to 2-inch pieces. (My pasta was already broken up.)

Put the oil in a large pot over medium-low heat. When it’s hot, add the garlic and cook, stirring frequently, until soft and beginning to color, 5 to 8 minutes.

Raise the heat to medium-high. Add the noodles, sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken, a minute or 2. They will probably not cook perfectly evenly — some will become darker than others — but avoid letting more than a few pieces blacken.

Add the paprika and most of the parsley and stir for a minute to coat the noodles. Add the stock, taking care to loosen any noodles or garlic that might have stuck to the bottom of the pan. Cook, stirring occasionally, until the noodles are just tender, 8 to 10 minutes. Taste and adjust the seasoning. Serve right away, garnished with the remaining 2 tablespoons or so of parsley and the bread crumbs.

To Make Breadcrumbs: Tear a few slices of good-quality bread (preferably a day or two old) into pieces and put them in a food processor. Pulse a few times, then let the machine run for a few seconds until coarsely chopped. For every 1/2 cup of bread crumbs, heat about 1 tablespoon olive oil in a skillet. When it’s hot, add the crumbs and cook, stirring occasionally, until lightly browned, about 5 minutes. Season with salt or and drain on towels; use immediately. 

Notes/Results: Really good, similar to the Sopa Seca and just as delicious--garlicky and satisfying. I know I made a lot of changes to the recipe but I am happy with all of them, even the couscous. The breadcrumbs are a great textural addition to the soup--their crispness a good contrast with the soft pasta. I would happily make this again. 

Linking up to I Heart Cooking Clubs where this week's theme is Cinco de Mayo.

Let's see who is here in the Souper Sundays kitchen this week: 

Tina of Squirrel Head Manor is here with a salad to share. She says, "This salad of baby spinach, beefsteak tomatoes, avocado and toasted walnuts was a fabulous accompaniment to the leftover chicken dinner. Easy to toss together. Pull the stems off the baby spinach leaves. Chop any type tomatoes you like and slice avocado. Toast the walnut halves at 350 F for about 10 minutes. I rubbed a little olive oil on the walnuts. Toss all ingredients and add favorite dressing. We used red wine vinegar and olive oil."

Radha of The Magical Ingredients for a Wholesome Life from the Heart of My Home is here with two dishes to share. First up her Cilantro Pachadi Raita which can be served as a cold soup. She says, "Cilantro pachadi aka raita is made with cilantro, coconut, and yogurt, spiced with cumin and Thai green chili. ... Also, this can be chilled and served as summer soup too. When you are serving as soup, the following quantity may serve one whereas as a condiment for an Indian food platter, would serve four."

Her second dish is Kochumber Salad and she says, "This is quick refreshing salad made with crisp cucumbers, firm tomatoes, crunchy onions and with a squirt of lime juice. The flavors in the salad marry well and gives a flavor burst in your mouth. This can be served along a meal and every bite of it gives the refreshing satisfaction of a great meal. This has no oil, high in fiber, and is a very healthy salad. This can be prepared in 10 minutes."

Thank you to Tina and Radha 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! 

 

Mark Bittman's Creamy Potato Soup with Rustic Chive Pesto for Souper (Soup, Salad & Sammie) Sundays

If you are stuck at home with limited trips to the store or grocery deliveries, it definitely helps to have a Mark Bittman cookbook or two. Between the number of recipes, plus the variations of those recipes, you can pretty much put in an ingredient and come up with countless ways to cook it.

I wanted potato soup and in How To Cook Everything Fast, I quickly found a variation of parsnip soup with parsley pesto that would makes the most of a few Yukon Golds from my 5lb bag AND use up a bunch of chives in my veggie drawer and pine nuts stored in my freezer.

Bittman says, "Vegetables that will be pureed need to be cooked until very soft. If you cut them into chunks, getting there can take 20 minutes, even longer. But grated, they're ready in a flash." (Deb's Note: I was;t that concerned about time and wanted a partially pureed soup, so I cut mine into small chunks.)

Creamy Potato Soup with Rustic Chive Pesto
How To Cook Everything Fast by Mark Bittman
(Serves 4)

2 Tbsp butter 
1 medium onion
4 large-ish potatoes (about 2 lbs) (I used Yukon Gold potatoes)
salt and pepper (I used celery salt)
6 cups stock or water (I used non-chicken stock)

Pesto: 
1 bunch fresh chives
1 garlic clove
1/3 cup pine nuts
3 Tbsp olive oil

Put 2 tablespoons butter in a large pot over medium-low heat. Trim, peel, and chop the onion.

When the butter starts to foam, add the onion and cook, stirring occasionally until it softens , 10 to 15 minutes. Peel potatoes and if grating, cut them into chunks that will fit in a food processor, or grate them by hand with a box grater. (I cut mine into 3/4-inch cubes.)

Raise the heat to high and add the potatoes, a sprinkle of salt and pepper, and the 6 cups stock or water. Bring to a boil, then reduce the heat so that it bubbles gently but steadily and cook until the potatoes are tender, about 20-minutes. . 

Meanwhile make pesto by chopping 1 cup of chives, mincing the garlic clove and roughly chopping the pine nuts. Combine them with 3 tablespoons olive oil and a sprinkle of salt and pepper in a small mixing bowl. Mash and stir with a fork against the sides of the bowl until the pesto becomes a loose paste. 

Turn the heat under the soup and run an immersion blender through the pot, or working in batches, transfer it to an upright blender and carefully puree. (I pureed about half of the soup.)

Reheat the soup for 1 to 2 minutes if necessary. Taste and adjust the seasoning. Divide the soup among 4 bowls, spoon the pesto over the top, and serve.

Notes/Results: A simple and tasty potato soup that goes up a level when the chunky, rustic pesto is added to the top. It's creamy without the cream and if you swap in olive oil or use vegan butter, you can take it from vegetarian to vegan. I will happily make it again.

Last week at I Heart Cooking Clubs we were supposed to pick our favorite from our 19 featured chefs and I didn't get an opportunity to post. Although I have several I am fond of, for many of the reasons mentioned above, I choose Mark Bittman. So many great, simple recipes, so many variation and his recipes are done in such a way that they are a great jumping off point to add my own twists and ideas. 

Here are five of my favorites. 

Spanish Tortilla from the New York Times: 

Simplest and Best Shrimp from How To Cook Everything (I used them in shrimp tacos):

Spaghetti with Fried Eggs from The New York Times:

Beans, Shrimp and Fennel from the VB6 Cookbook:

Spanish-Style Pasta e Fagioli from How To Cook Everything Fast:

And as a bonus...The Creamy Potato Soup with Chive Pesto that I just realized that I made before back in 2016! Have I mentioned that there are almost 600 soups posted here. Sometimes I goof and have a repeat! ;-) Oh, well... it is REALLY good!

Linking up this Mark Bittmen soup with I Heart Cooking Clubs where it is Potluck this week. Actually due to the difficulty in readily finding some ingredients and making due with what you have, we at IHCC are making all of our themes in April (after we welcome our newest featured chef Julia Child next week) a "Needs, Must" theme. Just like a month of Potlucks--any recipe from any of the 20 featured chefs (some are pictured below) making due with what you have in your pantry to cook with. Stop in and join us!

Now let's look into the Souper Sundays kitchen this week:

Tina of Squirrel Head Manor shared her thoughts on how the world has changed this month and shared a classic soup and sandwich combo saying, "We have been able to eat outside the kitchen quite a bit as the weather has been very nice. Here is another patio meal with grilled cheese on sourdough and tomato soup. Can't beat that combo."

Judee of Gluten Free A-Z Bog brought Instant Pot Vegan Potato Salad and said, "My husband loves potato salad and especially his grandmother's recipe that goes way back to his childhood growing up in the Middle East. I was delighted to convert the recipe to making it in the Instant Pot. I saved time and the mess of boiling a large amount of potatoes. … This interesting vegan recipe is made using lemon juice and oil as opposed to mayonnaise."

Shaheen of Allotment2Kitchen offers up a hearty soup saying, "This Sweet Potato and Blackeye Bean Soup was a well flavoured soup, not just from the sweetness from the sweet potatoes, but also hints from the other herbs, namely the sage. I haven't had blackeye beans for a little while, so the soft nuttiness added both flavour and melt in the mouth texture. On the last day of eating and reheating the soup, the sweet potatoes disintegrated completely."

Thank you to Tina, Judy and Shaheen 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.

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 and stay safe and well.
 

Chickpea Soup with Lemon & Rosemary: Slow Comfort Food for Souper (Soup, Salad & Sammie) Sundays

It's Sunday, the day I have been social distancing myself for years, before it has become daily practice. I don't have much to add about the Coronavirus, so I won't...except to say that I hope you and those you love stay safe and healthy and sane with all the madness. For me sanity and nourishing food like a pot of healthy soup are the way to go. This soup is my third recipe from The Blue Zones Kitchen by Dan Buettner. (you can see my first two posts and reviews here and here.) I love chickpeas and lemon and since most of today has been pouring down rain, having this bubbling away on the stovetop has been perfect. I made a couple of small changes to the recipe--noted in red below, including the addition of rosemary.

Dan Buttoner says, "Greeks and Ikarians especially have mastered the art of blending lemon, olive oil, and herbs. This simple soup is a warming alternative to chicken soup in the winter and provides yet another way to creatively render  and incorporate beans into your daily diet. Chickpea soup is one of the most classic comfort foods in Ikaria; you'll find it in almost every home and tavern."

Chickpea Soup with Lemon & Rosemary
Slightly Adapted from The Blue Zones Kitchen
(Makes 6 Servings)

1 lb dried chickpeas, soaked overnight, rinsed, and peeled (or 4 15-oz cans lower sodium chickpeas, drained)
1 medium onion, coarsely chopped (I used 3 medium leeks, chopped)
1 garlic clove, minced
1 bay leaf
(I added 2 no-salt non-chicken broth cubes)
(I added 3 sprigs of rosemary)
1/2 cup extra-vigin olive oil, plus more for serving
salt and pepper (optional)
juice of three lemons, for serving

Place chickpeas in a pot with just enough water to cover; bring to a boil. Remove from heat, drain, rinse, and put into a clean pot. 

Add onion, garlic, bay leaf, and olive oil, and enough water to cover the ingredients. Stir to combine.

If using dried chickpeas, bring to a boil, then simmer for about 2 hours, or until chickpeas are soft.

If using canned beans, bring to a boil, then simmer for 30 minutes; add a few tablespoons of water at a time to thin the soup as needed. 

Remove from the heat and discard bay leaf. Add salt and pepper to taste.

Serve with generous drizzles of lemon juice and olive oil.

Notes/Results: This is a very simple soup, that is low effort --it just cooks for a while but the result is so much more than the ingredients. With the generous lashings of olive oil and lemon, it's almost decadent. I used a good garlic-infused olive oil, broth and rosemary to pump up the flavor and ended up very happy with my results. Hearty and satisfying, I would happily make it again.

Let's see who's here in the Souper Sundays kitchen this week:

Tina of Squirrel Head Manor shared Chicken Chili Tacos saying, "This is a sandwich, kinda, so I thought about sharing with Deb for Souper Sunday. This is also a meal I consider fun food because it’s messy and mostly handheld. ... The chicken slowly simmering in the slow cooker was a hit. The tacos were messy but aren’t they always, so I’m thinking using tortillas. Doug suggested we simply serve it over rice and that’s probably what we will do next time."

Shawnee from Allotment2Kitchen brought Squash & Thyme Soup, saying "I haven't done much in the way of new or experimental cooking either, finding myself geting into reading both fiction and non- fiction books.  My most recent read was My Name is Why by Lemn Sissay. What I am sharing today is a bowl of Squash and Thyme Soup that I made early this year. Its not much of a recipe really: sauteed  a couple of onions, garlic and thyme in a little olive oil, then scooped out oven roasted squash wedges. Added some vegetable stock and simmered until thickish. Seasoned to taste."

Thank you to Tina and Shaheen 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.

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 and stay safe out there!
 

Mark Bittman's Mushroom Barley Soup: Simple Comfort for Souper (Soup, Salad, & Sammie) Sundays

I wanted a simple soup to close out the year with and I have been craving mushroom soup and barley so a quick Internet search turned up Mark Bittman's Mushroom Barley Soup.

It's simple and wanting the most mushroom flavor possible, I added some porcini broth cubes and Trader Joe's Umami Seasoning Blend to pump it up, along with a shot of sherry vinegar.

Mushroom Barley Soup
Slightly Adapted from Mark Bittman via Epicurious.com
(Makes 4 Servings)

1 oz dried porcini mushroom (about 1 cup)
2 Tbsp olive oil
1/4 lb shitake or button mushrooms, stemmed & roughly chopped (I used cremini & button)
3 medium carrots, peeled & sliced
1 cup pearl barley
salt and pepper
1 bay leaf
1 Tbsp soy sauce (I used low-sodium tamari)
(I added 2 porcini bouillon cubes)
(I added 1 Tbsp Trader Joe's Umami Seasoning Blend)
(I added 1 Tbsp sherry vinegar)

Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to brown. Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper. Remove the porcini from their soaking liquid, and reserve liquid. Sort through porcini and discard any hard bits. 

Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking water and 3 cups additional water (or stock, if you prefer). Bring to a boil, then lower the heat to a simmer; cook until barley is very tender, 20 to 30 minutes. Add soy sauce, and taste. Add salt if necessary and plenty of pepper. Serve hot.

Notes/Results: Just a simple soup, full of good mushroom flavor and chewy barley. I think adding the porcini broth cubes and dried porcinis gave this soup even more flavor and the tamari and the sherry vinegar add a richness to the broth. Hearty and filling without being heavy, I am looking forward to lunches in my cold office this week. I would make it again.

Linking up with I Heart Cooking Clubs where it is December Potluck this week.

Tina of Squirrel Head Manor is here in the Souper Sundays kitchen with A Portuguese Soup: Caldo Verde that she made for Food 'N Flix. She says, "Over a year ago Debra at Eliot’s Eats hosted for Love, Actually and I participated with my favorite storyline, Jamie & Aurelia’s. Without looking at my offering then I laughed once I chose to make a Portuguese soup. Again. Ha! This time it’s not a  Fish Chowder but a Portuguese classic called Caldo Verde, a pantry soup for hard times. I found the recipe at The Guardian in Nigel Slater’s column. A British cook inspired a Portuguese Soup for a London based Christmas movie. Brilliant."

Thanks to Tina 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.

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!

Ottolenghi Instagram-Inspired Butter Braised Chickpea & Parmesan Soup for Souper (Soup, Salad, & Sammie) Sundays

Do you ever have recipe obsessions? I get them often especially when I see a post on a favorite chef's Instagram. When Yotam Ottolenghi posted a picture of Butter Braised Chickpeas on his account back in October, I waited for it to move from the testing kitchen to one of his newspaper columns but it was taking too long, and maybe it was for an upcoming cookbook, and who knows when it would be published, so I decided that there was enough of a description for me to just cook it--adding a little extra broth to make it more of a soup for Souper Sundays.

So the below recipe is my interpretation of the recipe from what was posted on Instagram but the mix of ingredients and basic processes are all Ottolenghi and his team.

Butter Braised Chickpea & Parmesan Soup
Inspired and Adapted from Yotam Ottolenghi and Noor Murad via Instagram, Interpreted here by Deb, Kahakai Kitchen
(Serves 6)

1 Tbsp olive oil
1 sweet onion, diced
3 cloves garlic, sliced
3 small bay leaves
1 package dried chickpeas (about 4 cups)
6 cups liquid (4 cups lite veggie broth + 4 cups water)
3-4 Parmesan-Reggiano rinds
3/4 stick of butter, chopped 
juice & zest of one lemon, or to taste + one lemon to grill
salt and black pepper to taste
grilled spring onion, grated Parmesan, & grilled lemon slices to serve

Heat the olive oil in a large soup pot over medium heat. Add the onion and saute about 10 minutes, until softened and just starting to brown. Add the garlic and saute another 2 to 3 minutes. Add the bay leaves, broth and water and Parmesan-Reggiano rinds and bring to a boil. Reduce heat, cover and simmer about 1 1/2 - 2 hours, until chickpeas are soft. 

Place the rinds and a couple of ladles full of chickpeas and broth into a blender and blitz until smooth. Pour back in the pot, along with the butter and lemon zest and bring to a simmer. Taste and season with salt and black pepper. Cover again and cook on low for another 30 to 40 minutes or until chickpeas are very soft. Add lemon juice and season with more salt and black pepper if needed.

Serve ladled in bowls with grilled spring onions, grated Parmesan cheese and more black pepper to taste. (Whether eating as a soup or not, bread would be very welcome at the bottom of the bowl or on the side.) Enjoy!

Notes/Results: So comforting and indulgent and really, really delicious. I can't wait to see the actual recipe to see what quantities of things Ottolenghi and Murad used and how close or not I was. Regardless, I am pretty happy with how it turned out--the nuttiness and slight funkiness of the Parmesan-Reggiano, creamy chickpeas, acidity from the lemons and rich butter all work together for layers of flavor. My only regret was not having any good sourdough bread to dip into the broth. I will happily make it again.

Linking up with I Heart Cooking Clubs where the theme is Good Tidings of Comfort & Joy where we make comfort food from any of our nineteen featured chefs. 

It's just me in the Souper Sundays kitchen this busy pre-holiday week with the Simple Greek Salad with Roasted Shrimp I made earlier in the week. I kept it simple with wild shrimp from the freezer and tomatoes, cucumber, onion, freeze-dried dill, capers, lemon, and yogurt that I had in the fridge. It was light but satisfying and delicious with the sweet roasted shrimp on top. 

(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.

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!