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Smoked chile, or Chipotle as it's called, is much more expensive to use, but easily had with just a bit (1/4 teaspoon), of smoked paprika added to this recipe!
They're both chiles, lol.
This can be frozen in smaller portions

Basic Red Chile Sauce


1 ½ cup water for slightly thicker consistency
114 oz. container Frozen Red Chile or Frozen Special Reserve Red Chile
1 Tbsp. oil
2 garlic cloves- minced
¼ tsp. Oregano
1 tsp. salt
1 tsp. sugar (very optional, but it might remove some bitterness if required.)


Heat water in saucepan over low to medium heat.
Add frozen red chile allowing the chile to defrost and cook.
Meanwhile, heat oil in a saucepan over medium heat.
Stir in garlic while to lightly soften.
Add garlic to simmering red chile and water
Add oregano, salt (and sugar). Stir and bring to a boil.
Reduce heat and cover. Simmer 10-15 minutes.
red chili

I need to ask what form the contents of this container are. Is this a paste, chopped or whole.

red chili
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red wine sauce

Red Wine Sauce

serves 4


1 tablespoon olive oil
4 ounces pancetta or bacon cut into one inch pieces
1 onion, diced
1 carrot, diced
1 stalk of celery, diced
1 teaspoon sugar
2 tablespoons tomato paste
1 tablespoons fresh rosemary, chopped
4 whole garlic cloves, peeled
2 tablespoons flour
3 cups red wine
2 cups chicken or beef stock, or veal stock


In a sauce pan over medium heat add the oil and the pancetta. Cook stirring well until the pancetta starts to brown, about two minutes.

Next you will add the onion, carrot, celery and sugar, stirring well cook for two to three minutes.

Now add the tomato paste, rosemary, garlic and stir well for two more minutes.

Stir in the flour and cook for one more minute.

Lastly add the red wine, stock and bring to a boil. Once it is boiling , lower the heat and simmer for 1 to 1 ½ hours.

Strain the sauce and pour it into a degreasing cup. Pour the degreased sauce into a clean saucepan, bring to a boil and then reduce heat and simmer for 30 to 45 minutes.

One last taste, add salt and pepper to your liking. The sauce is ready to be served.

Chefs Tip:

If you want the sauce to be thicker, mix two tablespoons of softened butter and tablespoons of white flour until it makes a smooth paste. Bring the sauce to a boil and add the flour mixture one teaspoon at the time, stirring with a whisk, until it reaches the desired thickness. You do not have to use the whole amount of the butter-flour mixture. Strain the sauce once more and serve.
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The person who posted this recipe wrote: " I don’t do very well with alcohol and use it sparingly when cooking. But this recipe had to have some alcohol in it. It just had to." So here is a Bacon Jam with no coffee, using Bourbon instead.

bourbob bacon jam

Bourbon Bacon Jam

Prep Time 15 mins, Cook Time 45 mins, Total Time 1 hr

This recipe is really easy to make and will have you slathering this Bourbon Bacon Jam on everything in sight.

Course: Appetizer Author: Kim Beaulieu


1 and 1/2 pounds of bacon
2 cups of shallots finely chopped
1 cup vidalia onion or any sweet onion, finely chopped
4 garlic cloves finely chopped
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 cup bourbon
1/2 cup maple syrup
1/4 cup balsamic vinegar
1/2 cup brown sugar


Cook the bacon in two frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat off.

Pulse your shallots and onions in the food processor or cut them by hand.

Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.

Add the chili powder and smoked paprika, stir to combine.

Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose Continue boiling for about 2 to 3 minutes.

Add vinegar and brown sugar, continue to boil for about 3 minutes.

Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect. Personal choice.

Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam like in the process.

Turn off the stove top. Drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it through.

Now you have two options, you can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunkier (I like the more rustic, chunkier look) and don't bother pulsing it. Your choice.

Transfer to jars and store in the fridge.

You can heat it up in the microwave whenever you want to top something with the jam. I used it over smoked sausages cooked on the grill. Divine.

Serve with a big old bacon loving smile!
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bacon jamRecipe photo courtesy of John Kernick

Slow-Cooker Bacon Jam

Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar. Source: Everyday Food, December 2010

Total time 4 hours Prep 30 mins YIELD 3 cups

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
1/2 tsp of red pepper flakes - optional

1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

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Mustard Sauce

1 1/2 cup Yellow Mustard
1/2 cup Cider Vinegar
6 T Brown Sugar
2 T Catsup
1 t pepper
2 T Hot Sauce
2 T Worcestershire Sauce

Good with Chopped Pork
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sauce - mushroom garlic onion

Mushroom, Garlic and Onion Sauce


½ pound mushrooms
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons olive oil
½ cup chicken stock
1½ cups cream
2 tablespoons fresh dill, chopped


Cut mushrooms and finely chop onion, then press or chop the garlic cloves.

Heat up a pan and sauté mushrooms, onion and garlic all together in 2 tablespoons Bertolli extra virgin olive oil until the mushroom starts to brown, and the onion is soft.

Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill.

Let the sauce simmer for a few minutes and season with salt and pepper.

Cook up enough pasta for 4 people. Strain and place in a bowl, then mix in the sauce and serve with shaved parmesan on top.


mushroom soup
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Steak in wine sauce

There are few faster, easier and more impressive ways to get dinner on the table than to sauté a juicy steak over a hot flame, then whisking together a sauce from the coppery drippings at the bottom of the pan.

Although the technique for making pan sauce is used here with beef, it is easily adaptable to all sorts of meats, including pork, lamb, chicken, veal and even fish.

A proper pan sauce begins with browning the meat. The pan needs to be hot enough to sear the meat and cause the Maillard reaction, which is the caramelizing of the amino acids and sugars in food.

After the meat is cooked to taste, it is removed from the pan, leaving behind a seared-on layer of browned bits called the fond. The fond is culinary gold, containing an incredible savory character that forms the foundation of the sauce. To access that meaty flavor, the fond needs to be dissolved into a liquid; this is called deglazing the pan. Technically, any liquid can be used, and water and stock frequently are. But something alcoholic and acidic, such as wine, is better at extracting the flavors.

A classic method of building a pan sauce, which we use here, is to develop the flavors in stages. First, brandy is used to deglaze the pan, then wine and stock are added and simmered down until syrupy. At the very end, butter is whisked into the pan to thicken the sauce, giving it a silky texture that helps it cling to the steak for serving. Other liquids can stand in for the brandy, wine and stock: fruit and vegetable juices, cream or milk, condiments like soy sauce and chile paste, vinegars and spirits.

Once you’ve learned this adaptable technique, you will always be able to whisk up a fast and pungent pan sauce from whatever fond your pan has produced.
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Slow cooker chicken teriyaki

Slow cooker chicken teriyaki


3 pounds boneless skinless chicken breasts, chopped
3/4 cup low-sodium soy sauce
3/4 cup brown sugar
1/3 cup rice vinegar
2 garlic cloves, minced
3/4 teaspoon ground ginger
4 teaspoons cornstarch
1/4 cup warm water
1/4 cup green onion, finely chopped


1. Place chopped chicken in bottom of 4-quart slow cooker.
2. Wisk together soy sauce, sugar, vinegar, garlic and ginger. Pour over chicken.
3. Cover and cook on low 4-5 hours.
4. Remove chicken. While slow cooker is still warm (or left on the warm setting if your has one), mix cornstarch with warm water until smooth. Slowly add into sauce in the slow cooker to thicken, mixing as you add.
5. Return chicken to slow cooker and stir to coat in sauce.

Pineapple Teriyaki Chicken

Stir together:

Add then stir:
soy sauce
rice wine vinegar
brown sugar

Add and stir:
cubed chicken breasts
sliced onion
sliced green peppers
pineapple chunks

Cook on high 3 hours
Serve over rice.

*a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. You can sub in a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use.

Homemade Teriyaki Sauce

Making teriyaki is a simple process of reduction. Mix 2 parts sake, 1 part mirin, and 1 part soy in a sauce pan, and turn the stove to medium heat. You have to reduce teriyaki more than you think; the goal of reduction is to remove water from the mixture to concentrate the sugar, salt, and umami present in all of those ingredients. We want our teriyaki to be seriously syrupy and thick. Once it starts to noticeably reduce, turn the heat down, since sugar will burn pretty easily at this point. You know what they say: Better safe than burning your teriyaki (aka sorry).

Teriyaki is a very simple Japanese condiment that usually consists of just three ingredients: Sake (rice wine), mirin (sweet, low-alcohol rice wine), and soy sauce (the salty, fermented soy bean-based condiment you know and love).

All these ingredients are very shelf stable, versatile ingredients, so they’re great investments. (Okay, well, sake should technically be refrigerated after opening, but if you're using it for sauce and not for sipping you can get away with keeping it on the shelf.)

Once you make teriyaki sauce, you can keep it for weeks in the fridge.
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Rice Pudding

Rice Pudding

1/2 cup Raisins (golden Or Regular)
1/2 cup Bourbon Or Other Whiskey (optional)
1 cup Medium Grain White Rice
2 cups Water
2 cups Milk (I Used 1%%)
2 Tablespoons Heavy Cream
1 Tablespoon Salted Butter
Pinch Of Salt
8 ounces, fluid Sweetened Condensed Milk, More If Needed
Dash Of Ground Cinnamon
Dash Of Ground Nutmeg
1 Tablespoon Vanilla Extract
1 whole Egg, Beaten

Caramel-Pecan Sauce
1/2 cup Butter
1/2 cup Packed Brown Sugar
1/2 cup Light Corn Syrup
1/2 cup Chopped Pecans
1 Tablespoon Bourbon Or Other Whiskey (optional)

1. In a small bowl, combine the raisins and whiskey. Set aside for 1 hour.

2. In a medium saucepan or pot, combine the rice, water, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage.

Note: The rice should be cooked, but there should still be visible creamy liquid; it should not all be absorbed. If the liquid looks like it is absorbing more quickly than this, you can cut this stage to 18-20 minutes.

3. Remove the pot from the stove and add the sweetened condensed milk, cinnamon, nutmeg, and vanilla. Return to low heat for 5 minutes to finish cooking.

4. Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly. Drain the raisins and stir them in. If you’d like the pudding to be a little creamier, stir in a little more sweetened condensed milk. If it’s too creamy, return to the stovetop and cook for another 3 to 4 minutes. Serve immediately in a small bowl.

While the rice is cooking for the first stage, make the Caramel-Pecan Sauce:

1.Combine 1/2 cup butter, brown sugar, light corn syrup, and chopped pecans.

2.Heat up the mixture over medium-low heat, then allow to bubbly gently for 5 minutes, or until consistency is like a nice caramel sauce..

3.Remove from the heat and set aside.

Top each portion of rice pudding with some of the Caramel-Pecan Sauce.

Quick Tip: Be sure to use medium-grain rice (not long-grain.) Use a nonstick saucepan if you have one. – The Pioneer Woman
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Hoisin Sauce


Homemade Chinese hoisin sauce that tastes better than shop bought stuff.

4 tablespoons soy sauce
2 tablespoons smooth peanut butter
1 tablespoon dark brown sugar
2 teaspoons rice wine vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon hot sauce (more or less to taste)
1/8 teaspoon black pepper

Put all the ingredients into a blender and blitz to a smooth liquid.
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Turkey Gravy

Gravy from the Thanksgiving turkey pan drippings.

Total:25 min, Active: 10 min
Yield: 10 to 12 servings


1 Good Eats Roast Turkey, recipe follows
24 ounces reduced sodium chicken broth
8 ounces red wine
1/3 cup all-purpose flour
1 tablespoon fresh herbs such as oregano, thyme or rosemary
Kosher salt
Freshly ground black pepper

Roast Turkey:
One 14- to 16-pound frozen young turkey

For the brine:
1 gallon vegetable stock
1 cup kosher salt
1/2 cup light brown sugar
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:
1 red apple, quartered
1/2 onion, quartered
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil


Remove the turkey from the roasting pan and set aside to rest.

Leave the drippings from the turkey in the pan and place the roasting pan over medium heat.
Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly.

Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate.

Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine.

Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes.

Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.

~~~~~~~ Brining~~~~~~~
2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F.

Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

~~~~~~ Baking ~~~~~~~~

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.

Recipe courtesy of Alton Brown, 2008
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Making homemade gravy is one of the most daunting challenges that a new cook can face. Getting the thickness right, making sure there are no lumps and not scorching it are all hurdles. Once you’ve leapt those, you still have to figure out how to season your gravy. The best time to do that is while it is beginning to thicken. But there are literally hundreds of spices to choose from and not every spice goes with every kind of gravy. Don’t panic. Choosing gravy spices is a snap once you know the basics.

Season beef gravy with strong-flavored, savory herbs. Dried bay leaf, marjoram, sage and thyme add a rich depth to beef gravy. Grated nutmeg adds an unexpected grace note, and coarse pepper of any kind -- black, green, pink or white -- adds a tangy bite. Onion and garlic powder also work but these can easily overwhelm the other spices.

Spice up chicken and turkey gravy with lighter savory spices. Premixed poultry seasoning is the simplest choice. It usually contains oregano, rosemary, sage, thyme and pepper. Adventurous cooks can also experiment with ginger, marjoram, paprika and tarragon. Lemon pepper adds a fresh bite to poultry gravy.

Sprinkle generous amounts of strong-flavored spices into pork gravy to complement its richer flavor. Garlic and onion are best with pork, though these also complemented by oregano and sage.

Use a light touch when seasoning fish gravies to avoid overwhelming the delicate taste of the main dish. Lemon juice is best unless your gravy is cream-based. To avoid curdling the cream, use lemon zest or dried lemon peel. Curry, dill and mustard go well with fish, as do marjoram and paprika.

Season vegetable gravy according to the natural flavors of the produce in question. Strong, green vegetables like broccoli and kale can stand up to bold flavors like lemon, garlic and onion. More delicate vegetables like leeks and cauliflower do better with lighter curry, dill, cinnamon and parsley. Carrots and most squash are also complemented by cinnamon, allspice and other so-called baking spices.


Never over-salt gravy because it not only overwhelms the other flavors, but too much sodium can contribute to high blood pressure.


Always use a light hand when adding spices to gravy because you can always put more in, but you can’t take any out.
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apple cider gravy

Apple Cider Gravy

Easy make ahead dripless apple cider gravy. A flavorful addition to all of your holiday meals!


1/4C unsalted butter
1/4C all purpose flour

1 1/2C chicken broth*
1/2C apple cider*

1/2 tsp salt
1/4 tsp ground black pepper


In a medium saucepan over medium heat, melt butter. When butter is fully melted, whisk in flour until thickened. Slowly add broth and cider, whisking well to combine. Season with salt and pepper. Bring to a low boil, continuing to whisk until desired thickness is reached.

Serve immediately or chill and reheat as needed.

If making ahead, press plastic wrap to the surface of the gravy to prevent a skin from forming. Reheat in a saucepan or in the microwave, stirring to ensure an even temperature.

*Vegetable broth may be used in place of chicken broth for a vegetarian option.
*If apple cider is not available, apple juice may be used instead.
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BBQ sauce

Brown Sugar Barbecue Sauce

Homemade brown sugar barbecue sauce with a spicy kick.


1 1/2 cups brown sugar

1 1/4 cups Heinz ketchup

1 1/2 Tbsp molasses

3 Tbsp apple cider vinegar

1 Tbsp Lea & Perrins Worcestershire sauce

2 tsp ground mustard

1 1/2 tsp paprika

1/2 tsp chili powder

1 1/2 tsp salt

1 1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder


Put all the ingredients in a sauce pan over medium heat, stirring frequently until it begins to boil.

Reduce to low heat and cook for another 2 minutes.

Remove from heat.

Sauce can be used immediately or allowed to cool and put in an air tight container in the refrigerator.

Quick Tip:
Add red pepper flakes for a little spice in addition to this sweet flavor.
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Malawach. - Yemenite Jewish Flat Bread

Flatbread that resembles a pancake and pulls apart like a croissant; irresistible, buttery, flaky flatbread. Commonly eaten for breakfast, served with a drizzle of honey or with hard boiled eggs, grated tomato**, and zhug (a Yemeni spicy herb sauce)* The dough is time consuming to prep, but make this recipe or double it, and store them in the freezer-- the pancakes can go straight from the freezer to the grill pan and be ready within 3 minutes.

Makes 8 (8-inch) pancakes
Read more... )
* Zhug

Think of this sauce as a fresh, fiery middle eastern pesto; perfect dolloped into soups, slathered in a sandwich, or my favorite-- on eggs. The general framework for this recipes includes fresh parsley and cilantro, pulsed with spices, and hot peppers. Experiment with your favorite pepper (Thai chiles, even) and add more depending on the heat you can handle. Make a batch now and use it throughout the week.

Makes 2 cups
Read more... )
Grated tomato

** Grated Tomato

This is a traditional condiment used in Mediterranean cuisine and is delicious served alongside eggs, with a favorite toasted bread, or on pasta as salsa cruda.

Makes 1 1/2 cups
Read more... )
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Pepper steak

Pepper Steak with Port-Wine Mushroom Sauce

Slather pan-seared beef tenderloin fillets with a homemade port-wine mushroom sauce for a easy but elegant entrée. Serve with steamed asparagus and a buttered roll for a complete meal.
---- or braised sliced green &/or red peppers, onions; braised green beans & pearl onions; mashed potatoes

Yield 4 servings (serving size: 1 steak and 1/4 cup sauce)


4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
1 tablespoon black peppercorns, crushed
1/2 teaspoon kosher salt


Step 1
Prepare the Port-Wine Mushroom Sauce, and keep warm.

Step 2
Sprinkle steaks with peppercorns and salt. Heat a nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Serve steaks with Port-Wine Mushroom Sauce.

Calories 280
Sodium 15% 360mg
Fat 31% 20g
Protein 45% 23g
Carbohydrates 0% 1g

Port-Wine Mushroom Sauce

port wine sauce

This deeply flavored brown mushroom sauce is reminiscent of the classic bordelaise sauce but made in a fraction of the time. It's virtually fat-free--another plus. This sauce garnered our highest rating in the Test Kitchens. Try it with beef, lamb, venison, or pork.

Yield 1 cup (serving size: 1/4 cup)


1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
1 tablespoon all-purpose flour
1/3 cup port or other sweet red wine
1/4 cup minced shallots
1 tablespoon balsamic vinegar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary
1/2 teaspoon Dijon mustard


Step 1
Combine mushrooms and flour in a bowl; toss well.

Step 2
Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard.

Calories 69 Calories from fat 3%
Fat 0.2g
Sat fat 0.0g
Mono fat 0.0g
Poly fat 0.1g
Protein 3.8g
Carbohydrate 8.4g
Iron 1mg
Sodium 367mg
Calcium 14mg


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