Creamy Horseradish Yogurt Sauce

This is a sauce I made to go over pork last weekend. I got the recipe from Recipezaar.

Creamy Horseradish Yogurt Sauce

Ingredients:

1½ cups vanilla yogurt

½ tsp lemon juice

2 tbsp prepared horseradish cream

2 tbsp Dijon mustard

2 tbsp barbecue sauce

1 tsp dried dill weed

Directions:

Whisk together all sauce ingredients in a small bowl; allow to come to room temperature. Serve over pork, chicken, or beef.

Makes 8 servings.

The comments on the recipe at Recipezaar say that even though those ingredients sound really weird together, that the sauce is really good. So I made it to go over pork loin when we had some friends over for dinner. I put the sauce together, then gave it a taste. I thought it was horrible. I am not a horseradish fan and didn't like it at all. I thought I would end up having to pitch it and use something else for a sauce. I had my husband taste it and was really surprised when he loved it! He thought it was delicious. So, I went ahead and served it thinking he would be the only one to like it. Wrong! Our two friends both raved about it as well.

So I was happy to find I was in the minority on this one. If you like horseradish, you will like this sauce. If not, I would skip it unless the people you are cooking for like it.

Note: It does make a lot. I have a bunch leftover in the fridge and a husband begging me to make pork again!

Read More

Sweet and Spicy Salmon

This is a recipe I tried back in September that didn't turn out well at all. But instead of abandoning it, I retooled it to make it work. You can read the saga of how it didn't turn out below.

Sweet and Spicy Salmon

Ingredients:

1 tbsp brown sugar

1 tsp chili powder

½ tsp grated orange rind

½ tsp ground cumin

½ tsp paprika

¼ tsp salt

¼ tsp ground coriander

2 tbsp orange juice

4 (6 oz.) salmon fillets

Cooking spray

Directions:

Preheat oven to 400°.

Combine first 8 ingredients in a small bowl. Brush glaze over both sides of salmon fillets. Place salmon on a baking sheet coated with cooking spray. Bake for 15 minutes or until salmon flakes easily when tested with a fork.

Makes 4 servings.

This turned out so much better than the original recipe. Much more of what I was expecting. It still doesn't come out with bold orange flavor, so I have renamed it Sweet and Spicy Salmon. You can easily adjust the spices to your taste. As written, it has great flavor without being overly spicy. Still, I thought it might be a bit much for my two year old, but she wolfed it down like she hadn't eaten in months! The girl loves her salmon!

With the changes I made, it was more of a glaze than a rub, which works much better. It's not the best picture, but you can see below how well it coated the salmon (compared to the pics farther down from the first time I made it.) Lena, my two year old, ate the whole fillet in the middle.

Here is my post from September 2009 when I first made this recipe.

This is a recipe that didn't turn out so well the first time I made it, but I think can be salvaged with a bit of tweaking. Here is how I am going to make it next time.

Sweet Orange Salmon

Ingredients:

1 tbsp brown sugar

1 tsp chili powder

½ tsp grated orange rind

½ tsp ground cumin

½ tsp paprika

¼ tsp salt

¼ tsp ground coriander

2 tbsp orange juice

4 (6 oz.) salmon fillets

Cooking spray

Directions:

Preheat oven to 400°.

Combine first 8 ingredients in a small bowl. Brush glaze over both sides of salmon fillets. Place salmon on a baking sheet coated with cooking spray. Bake for 15 minutes or until salmon flakes easily when tested with a fork.

Makes 4 servings.

I got the recipe from Cooking Light magazine. I think sweet flavors go with salmon really well and have several salmon recipes that have some sort of sweet glaze or coating involved. But I have never tried pairing orange with salmon before. So I thought I would give it a try. It didn't turn out so well. Here's what happened.

The original recipe calls for 2 tbsp of brown sugar and no orange juice. After I put together the "rub" (as it is called), I was surprised that it only had ½ tsp of orange zest and no other orange ingredient. Since it is called Sweet Orange Salmon, I was expecting orange to play more of a lead role. I gave the "rub" a taste before putting it on the salmon, and I couldn't taste the orange at all. I added another ½ tsp of orange zest, thinking this would boost the orange flavor. The "rub" was not the consistency of any rub I've ever used before. It was really wet and clumpy. It was impossible to actually rub it onto the salmon fillets (hence the quotation makrs when I refer to it). I had to kind of just clump it on. As a result, I didn't have enough "rub" to cover the fillets (and I only had three fillets instead of four). It only covered about half. So I quickly made another batch of the "rub" and did the best I could to cover the salmon fillets with the clumpy stuff.

The recipe said to broil the salmon, but I've never had much luck using the broiler, so I just baked them at 400°.

The result was not good. As you can see from the above picture, the "rub" stayed clumpy and was a gloppy mess on top of the salmon. The brown sugar didn't melt down at all and tasted really grainy and way too sweet. It had just the slightest hint of orange flavor. Not at all what I was expecting. It was quite disappointing.

But instead of trashing this recipe, I decided to try to figure out how to make it work. I came up with the above recipe. I decreased the brown sugar to half the amount. I might even be tempted to cut it back even more; I'll experiment next time I make it. I also added 2 tbsp of orange juice. The orange juice will do two things: it will turn the "rub" into a glaze that can be easily brushed on the salmon fillets. This will eliminate the problem I had getting them evenly coated. And there won't be any graininess from the brown sugar. The other thing the orange juice will do is add more orange flavor to the dish. Since I am adding the orange juice, I left the zest at 1/2 tsp, like the original recipe. Two tablespoons of juice was my best guess for how much to use; I may need to adjust that after making it again. I definitely want to highlight the orange flavor more than the brown sugar flavor.

Here are some pics to show you what a hard time I had with the "rub":

This was the result of trying to rub the rub into the salmon. I couldn't really rub it into the salmon because it was clumpy and salmon is a fragile fish that can't take much pressure. The "rub" barely covered half of the salmon, and I was even using less salmon than was called for. That's when I made a second batch of the "rub". (Don't you like how my salmon fillets were in three sizes: Daddy size (right), Mommy size (middle) and Baby size (left)? :)

This was after I doubled the "rub". I got the salmon coated completely, but I had to just kind of glop it on. I thought it would thin out as the salmon baked in the oven. Not quite!

I am looking forward to trying this recipe again using the changes I thought of. I will certainly update this post when I do.

Read More

Greek Style Roasted Chicken

I like roasting chickens in a rotisserie, but I felt like doing something a little different this month. I got this recipe from my favorite recipe website, RecipeZaar. I made a few changes; here is my amended recipe.

Greek Style Roasted Chicken

Ingredients:

1 (2½ lb.) roasting chicken, gutted, rinsed, and patted dry

1 tbsp garlic-flavored olive oil (or 2 cloves garlic and regular olive oil)

2 tsp oregano

¼ tsp salt

¼ tsp garlic powder

2 cups chopped fresh spinach

¼ cup crumbled feta cheese

1 slice whole wheat bread, cut into small pieces

¼ cup sliced olives

¼ cup melted butter

Directions:

Preheat oven to 325°. Brush chicken with oil. If not using garlic flavored oil, cut the garlic cloves and rub over the skin before brushing with oil. Combine oregano, garlic powder, and salt. Rub onto chicken. Combine spinach, feta, bread, olives, and butter. Slip fingers in between skin and breast, and lightly stuff the pockets on both sides. Lightly spoon stuffing into main cavity and neck, if desired. Place in broiling pan, breast side up. Roast for approximately 1½ hours, or until meat thermometer reads 160° when inserted into thigh, and juices run clear.

Makes 4 servings.

Nutrition Info:

Serving Size: ¼ of chicken and stuffing

Calories: 302

Fat: 25g

Sat. Fat: 8g

Cholesterol: 82mg

Sodium: 191mg

Carbs: 2g

Fiber: 0g

Protein: 18g

This was very tasty chicken. I am not a huge fan of stuffings; I usually prefer to make a dressing on the side, but this one really gave the chicken lots of flavor. The original recipe for the stuffing included ham and pine nuts, but I omitted them and added sliced olives instead. Make sure you don't add salt to the stuffing; with the feta and the olives it is already a bit on the salty side.

The stuffing before going into the bird. So pretty!

The bird going into the oven. I tried roasting some red potatoes alongside the chicken, but that didn't work so well. I tossed them with oil and Penzey's Greek Seasoning and placed them all around the chicken. Even though the chicken cooked for at least an hour and half (if not two), the potatoes were still quite hard when the chicken was done. This surprised me. If anything, I thought they would get overdone. So if I try it again next time, I will boil the potatoes for a few minutes before adding them to the roasting pan.

A note on the cooking time: The recipe says an hour and a half, but that is just an estimate. The only way to make sure poultry is sufficiently done is to use a thermometer. Poultry should be served at no less that 160°. I use a probe thermometer that has an alarm on it. I put the probe in the dark meat because it takes longer than the breast. In this case, when the dark meat was done, I checked the temp on the stuffing and it was only at 130°. Make sure your stuffing is up to temperature too, because it can carry the same harmful bacteria the chicken does. So I put the chicken back in for a few minutes until the stuffing was 160°.

Read More

Peanut Noodles with Chicken and Veggies

I got this recipe from A Taste of Thai. They make easy-to-use Thai ingredients that you can find in the Asian section of the grocery store. It was originally called "Peanut Chicken and Vegetables with Noodles", but I think the noodles are more prominent than the chicken.

Peanut Noodles with Chicken and Veggies

Ingredients:

6 oz. vermicelli or rice noodles

1 tbsp oil

1¼ lbs. boneless, skinless chicken breast, thinly sliced

3 cups chopped vegetables

1 tbsp fish sauce or 1 tsp salt

1 (13.5 oz.) can coconut milk

1 (3.5 oz package) A Taste of Thai Peanut Sauce Mix (both envelopes)

Directions:

Boil noodles to al dente according to package directions. Drain.

Meanwhile, heat oil in large skillet over high heat. Add chicken and cook until no longer pink. Add vegetables and fish sauce and saute for 3 minutes. Add coconut milk and peanut sauce mix. Stir to combine. Bring to boil while stirring and boil 3 minutes. Add noodles and combine. Stirring, cook until noodles are firm but tender.

Makes 4 servings.

This was pretty good. I only made a few changes. I used vermicelli instead of the rice noodles called for. I don't really care for rice noodles, and since vermicelli is so thin, it works well as a substitute. I also changed the method just a bit. The original recipe says to add the chicken and the veggies together, but I found that the chicken took a really long time to cook that way. I think it will go faster if you cook the chicken by itself, then add the veggies. We like our veggies with some crunch left to them, so this will ensure that they don't get overcooked as well.

This is a super simple dinner and I love the "all-in-one" dishes that combine the protein, starch, and veggies so that I don't have to make three individual dishes.

Lena (my two year old) really liked this dish. As you can see in the picture below, she couldn't even wait until I had taken the picture before she was digging in with her spoon!

Read More

Gnocchi Alfredo

This is another Taste of Home recipe I tried last night. I had a little trouble with it; mostly because I read it wrong. (That's why it doesn't look so hot in the picture.) It can be made as a side dish, or as a main dish with the addition of cooked chicken. I found the serving size to be off, so here is my amended recipe.

Gnocchi Alfredo

Ingredients:

1 lb. gnocchi, frozen, refrigerated, or boxed

3 tbsp butter, divided

1 tbsp flour

¾ cup milk

¼ cup grated Parmesan cheese

Dash ground nutmeg

4 oz. baby portobello mushrooms, sliced

2 cups chicken breast, cooked and cubed, optional

Directions:

Cook gnocchi according to package directions. Meanwhile, in a small saucepan, melt 1 tbsp butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese and nutmeg until blended. Keep warm.

Drain gnocchi. In a large skillet, cook remaining butter over medium heat for 5-7 minutes or until golden brown. Add mushrooms, gnocchi, and chicken. Cook and stir 4-5 minutes or until gnocchi are lightly browned and mushrooms are tender. Serve with sauce.

Makes 4 servings.

Nutrition Facts (excluding chicken)

Serving Size: 1 cup gnocchi with ⅓ cup sauce

Calories: 529

Fat: 14g

Sat. Fat: 8g

Cholesterol: 46mg

Sodium: 996mg

Carbohydrates: 81g

Fiber: 5g

Protein: 19g

Taste of Home, August/September 2009

So where I went wrong was with the sauce. Every bechamel sauce I have ever made called for a one-to-one ratio of butter to flour. So I didn't notice that this one called for 1 tbsp butter and 1½ tbsp flour. I made it with 1 tbsp of each. Which would have been fine, except that the recipe originally calls for 1½ cups of milk. That is not enough flour for that much liquid and it didn't thicken up for me. I melted another tbsp of butter and mixed it with another tbsp of flour and added that to the saucepan and then it thickened up for me.

So the other issue I had with this recipe was the serving size. It originally called for 2 lbs. of gnocchi and 8 oz. mushrooms. It said that it made 5 servings, but I thought that 2 lbs. of gnocchi for 5 servings seemed like a lot. I decided to cut it in half, using only 1 lb. of gnocchi. That was fine, the problem was that I didn't halve the sauce. I realized this after it was done and I set it aside to cook the mushrooms. I decided I would just use half of it, and save the other half in the fridge for some other application. Again, that would have been fine, except that by the time I added the sauce, I had forgotten and accidentally added it all. Oops! It was way too much sauce and looked gloopy and yucky. It tasted okay, but did not look pretty enough for a picture. I had taken some of the gnocchi out of the pan before adding the sauce because my daughter is somewhat lactose intolerant and can't have much dairy in the evening. I added a teeny tiny bit of the sauce to her serving (not enough to bother her), and took the picture with that.

So I can't say that dinner last night was a success, but I will be trying this recipe again, using the right ratio of sauce to gnocchi! I did like how the gnocchi and mushrooms were sauteed in browned butter; I snuck one of the gnocchi out of the pan before adding the sauce, and it was delicious. Too bad I then drowned it in alfredo sauce!

So that the picture does not turn you off completely from trying this recipe, here is what it was supposed to look like:

Read More

Creamy Turkey Curry with Summer Vegetables

This is a Taste of Home recipe I tried last night that we absolutely loved. You can't access the original recipe online unless you are a subscriber of Taste of Home, so I can't give you the link, but here is my amended recipe.

Creamy Turkey Curry with Summer Vegetables

Ingredients:

2 tbsp butter

2 tbsp flour

½ tsp curry powder

1 cup chicken broth

¼ cup milk

1 small yellow squash, sliced

1 small zucchini, sliced

½ small onion, diced

2 tbsp olive oil

2 cups turkey breast, cooked and cubed

4 servings rice, cooked

Directions:

In a small saucepan, melt butter; stir in flour and curry until smooth. Gradually add broth and milk, stirring constantly. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Remove from the heat; set aside.

In a large skillet, sauté the squash, zucchini, and onion in oil until desired tenderness. Add turkey and reserved sauce; heat through. Serve over hot rice.

Makes 4 servings.

This is so tasty! And super easy to prepare. It was originally meant to use up leftover turkey from Thanksgiving, but since I didn't have that, I used a can of cooked turkey breast from the store (right next to the tuna). If you don't have to cook the turkey, this dish comes together very quickly.

I made only two tiny changes. The original recipe called for grated lemon peel and a garnish of chopped cashews. I didn't think the lemon peel went with curry that well and I don't care for chopped nuts on my food, so I left them out.

Even though they are out-of-season, the zucchini and squash are so good in this. They were teeny tiny. I can't wait to try it when they are in season.

A note about the chicken broth: I used regular chicken broth for this. If you are using reduced-sodium, you might want to check it towards the end to see if it needs salt.

This is definitely going into my regular dinner rotation!

Read More

White Trash

This is a dessert that Alton Brown mentioned on an episode of Dear Food Network last year. It sounded so good that people hounded him for the recipe until he posted it on his personal website. I heard about it this Christmas and found it on Recipezaar. My sister and I made it when we got together for Christmas.

White Trash

Ingredients:
6 cups Cinnamon Chex
3 cups Cheerios
16 oz. plain M&Ms or Reese’s Pieces
2 cups small pretzels
2 cups mixed nuts
3 (11 oz.) packages white chocolate chips


Directions:
Dump the cereal, M&Ms, nuts & pretzels in a large bowl.
Melt the white chocolate in a double boiler. Melt very slowly, stirring occasionally, being careful not to burn the chocolate.
Dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated hunks and chunks.
Spread the whole mess out on parchment paper and set in a cool place until it sets up, then break it into pieces.
Store in zip-top bags or air-tight containers.

Makes 25 cups.


Yummy! This is so good! I made a few changes. The original recipe called for 3 cups of Rice Chex and 3 cups of Corn Chex. My grocery store was out of regular Chex (because it was on sale that week), so I got a box of Cinnamon Chex. This ended up being the best substitution ever! The Cinnamon Chex was so good in this. I will definitely use that from now on. I also left out the nuts, just because I don't really like them. And I can't eat chocolate right now (sad, I know!), so I used Reese's Pieces instead of the M&Ms. It was okay, but I am looking forward to trying it with M&Ms. I didn't really like the Cheerios in this recipe. They tasted too much like Cheerios to me! I think next time I will leave them out and substitute more of the Cinnamon Chex.

The only other change I made was to increase the amount of white chocolate. It called for two bags, but I saw pictures of the result on Recipezaar, and it didn't look very white to me. I wanted it to be more on the sweet side, so we used three bags. This definitely makes it sweeter!

We didn't have a bowl big enough to mix all of this together at once, so we split it up and mixed in two batches. Then we dumped it all out on parchment and let it harden. Then we had trouble not eating it while it was hardening!

The great thing about this recipe is how easy it is to customize it to your preferences. You can throw anything you want in there! And remember, it makes a lot! If you are making it just for yourself, you will probably want to reduce the recipe. Or be prepared to give some of it away.

Read More

Sausage Roll Rosettes

This is a new recipe I made for our church breakfast last Sunday. I saw it in Cooking Light magazine.

Sausage Roll Rosettes

Ingredients:
1 (11 oz.) can refrigerated French bread dough
2 tbsp butter, melted
8 oz. sage flavored pork sausage, cooked and crumbled
¾ cup shredded Gruyère or mozzarella cheese
Cooking spray

Directions:
Preheat oven to 350°.

Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Brush with butter, leaving a ½" border. Sprinkle sausage mixture evenly over dough, leaving a ½" border; top with cheese. Press toppings firmly into dough. Starting with a long side, roll dough up, jelly-roll fashion; press seam to seal. Cut 1 (½" thick) crosswise slice from each end; discard. Slice roll crosswise into 12 (½" thick) pieces; arrange in a 13 x 9" baking dish coated with cooking spray.

Bake for 20-25 minutes or until golden.

Makes 6 servings (serving size: 2 rolls)

Nutritional Information
Calories 312
Fat 17g
Sat. Fat 8g
Cholesterol 52mg
Sodium 640mg
Carbs 25g
Fiber 0g
Protein 16g
Calcium 146mg
Iron 2mg


These were a hit at the church breakfast. I served them with fruit salad. I made four batches. I baked them the night before, refrigerated them in a large bowl, then heated them up in a very low (170) oven during the worship service. They were nice and warm after church. (I covered the bowl with foil so that they didn't get any more brown.)

I only changed a few things from the original recipe. It called for fresh sage and salt to be added to the sausage. I skipped the sage and just bought sage-flavored sausage. I didn't think the sausage would need salt because sausage is usually pretty salty, and so is cheese, so I didn't see the need.

I couldn't find Gruyere at the little grocery store in our town, so I used an Italian blend that was pre-shredded. While it worked okay, it wasn't ideal. It had parmesan in it, which doesn't melt. It just kind of got brown instead. So I think next time I will use mozzarella instead.

Here are a few pics of the process:

Unrolling the dough. I did four of these, and some were easier than others. Make sure you keep the dough in the fridge until right before you unroll it, because it gets harder to separate it the warmer it gets. Just be gentle with it so that it doesn't tear. The original recipe said to roll it out to be 13" by 8", but I had a hard time with this and decided to just keep it the size and shape it was. That worked just fine.

Brush with butter and sprinkle on the sausage. I'm not really convinced the butter is necessary. Next time I might try it without and see if it makes a difference.


Sprinkle on the cheese. The recipe didn't say this, but I found it beneficial to press the sauage and cheese into the dough before rolling it up.

Roll it up. There were a few thin spots on this one because it was the first one I did, and the only one I tried to press out to the stated size. The thin spots were why I abandoned that idea.

Place in the pan. Make sure they have a bit of room because they will expand a little bit. Instead of 12 rolls, I got about 15 per batch.

This is what they look like coming out of the oven. You don't want to do more than 15 per batch.

I was really surprised when they came out looking like little roses! So pretty! When you cut the rolls, usually one side will be a little bit scrunched together from where the knife went through. If you don't correct that, they come out looking like this. Personally, I like them this way. (That's why I changed the name from "Savory Sausage Breakfast Rolls" to "Sausage Roll Rosettes"!)

Read More

Tasty Turkey and Mushrooms

This is another Taste of Home recipe. I actually tried it over two years ago, but I didn't write anything down about it and therefore, don't remember much about it. I ran across it again recently and decided to treat it as a new recipe. It was good, but I will make a few changes the next time I make it. Here is my amended recipe.

Tasty Turkey and Mushrooms

Ingredients:

2 cloves garlic, minced

1 tbsp olive oil

1 lb. boneless skinless turkey breast, cut into strips

1 cup reduced-sodium beef broth

2 tbsp tomato paste

8 oz. sliced fresh mushrooms

¼ tsp salt

Cooked rice or egg noodles (optional)

Directions:

In a large nonstick skillet, saute garlic in oil until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the mushrooms to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Add tomato paste, broth, and salt. Return turkey to the pan and heat through. Serve over rice or egg noodles.

Note: If sauce is too runny, combine 1 tsp cornstarch and 1 tsp beef broth and add to pan. Stir and cook until sauce thickens.

Makes 4 servings.

The original recipe called for butter instead of olive oil. But I always use olive oil for sauteing veggies, so I used that. The original recipe also said to add the broth, tomato paste, and mushrooms all at once. I made it that way, and it took a long time for the mushrooms to get soft; longer than the 3-5 minutes it said it would take. I think it will work better next time to saute the mushrooms first, then when they are soft, add the broth and tomato paste. I also reduced the amount of broth because I thought the sauce was too thin. As mentioned in the note above, I added cornstarch to it to thicken it. Otherwise it would have just run all over the plate.

Before I made it, I wasn't sure if I should serve this dish over something, like rice or pasta, or if it was a stand-alone dish. The recipe didn't have any serving suggestions. So I served it alone with Mashed Potatoes with Spinach on the side. After eating, I think it would be good served over egg noodles, and maybe even rice. I'll use the noodles next time.

Read More

Mashed Potatoes with Spinach

This is a recipe I saved a while ago from BHG.com and made the other night.

Mashed Potatoes with Spinach

Ingredients:

4 medium potatoes

½ cup sour cream (I use lowfat)

2 tbsp butter or margarine

1 tbsp chives

5 oz. frozen chopped spinach, thawed and well-drained

½ cup shredded cheddar cheese

Directions:

Preheat oven to 400°. Peel and dice potatoes. In a medium pot, boil potatoes in salted water for 20 to 25 minutes or until tender. Drain and mash. Add sour cream, butter, and chives; mash again until butter is melted and mixture is smooth. Stir in spinach. Transfer to a 1½ quart casserole. Bake uncovered for 15 to 20 minutes or until heated through. Sprinkle with cheese.

Makes 4 servings.

Nutrition Facts (calculated using regular sour cream and real butter)

Calories 306

Fat 17g

Sat. Fat 11g

Cholesterol 44mg

Sodium 200mg

Carbohydrate 30g

Fiber 5g

Protein 11g

We love mashed potatoes and spinach, so this dish was right up our alley. I didn't find much to change about it. The original recipe made 12 servings, so I halved it. I found that halving the recipe made four servings for us, instead of 6. Like I said, we love our mashed potatoes! I recalculated the nutrition info to match the bigger portion size, but not to reflect using lowfat sour cream instead of regular.

A note on the chives: I don't usually have fresh on hand, but I have freeze-dried chives from Penzey's. I soaked them in a bit of warm water before adding to the potatoes to make sure they were soft. I didn't want little crunchy bits in there. It worked really well.

Just before going into the oven.

Ready to serve. Yum! (I really need to get a new round baking dish! See the lovely chips and cracks in mine?)

Read More