Sunday, March 30, 2008

In the garden

I’ve been meaning to get a reservation at Petersham Nurseries for such a long time but you need to be quite prepared. You have to book at least 4 weeks in advance for a weekend sitting and also, I’ve discovered you should maybe furnish yourself with stout footwear - perhaps of the Wellington nature.

We didn’t even try to get a table, leaving it way too late and we were actually there on a herb mission anyway. But it seemed rather rude not to try any of the infamous Skye cooking so we thought we have a nice pot of flowery tea (so very appropriate) or fresh coffee and a piece of cake in the café. It is such a beautiful setting to relax, glance through the Sunday papers and have a bite to eat. Though the queueing up for the bakery goods and drinks was somewhat torturous which almost made us throw in the towel. (I'm guessing the "no credit cards" sign was there for a very clear reason and personally I think those 'yummy mummies' who chose to ignore it should have gone without cake as a penance!) But we didn't give up and finally got our tea and cake. Mine was vaguely chocolaty but wasn't really to my taste (perhaps it was too wholesome), D's was chock full of orangey almonds and considerably more moist and MC seemed pleased with his sticky, plump Chelsea bun.

I would really like to go back and eat properly and the tantalising aromas drifting over from the restaurant just confirmed that, so we will be better prepared next time.

And maybe I won't wear a brand new pair of rather high heeled suede shoes!
finally got our

Saturday, March 29, 2008

An underground treat

We’re going to sample the delights of Tom’s Place later but D and I have decided it might be worth a little King’s Road detour along the way! We've been distracted by thoughts of fabulous sparkly things; you see it not always about mash potatoes! MC is intrigued by our tenacity in the drizzly weather but when he realises that certain Thomas Sabo heart-shaped lovelies (see left) are in my sight, he understands.

But before the mission he wants feeding so we descend the stairs into the cool, light Daylesford Organics Café. In the centre of the room is a large solid table with tall chairs to teeter on and we’re lucky to find a free slot here. The choice seems to be between steamy bowls of organic vegetable soup, their famous artisan bread made into interesting sandwiches or omelettes.

With tonight’s fish in my mind I go for the hot and cold smoked salmon with polenta, salad and pumpernickel bread and am not disappointed. The salmon clearly has classy provenance, and the hot smoked salmon was just perfect flaking into deep rosy translucent slivers crowned with a dab of the feisty creamy horseradish sauce. A forkful of salmon with a morsel of the flavoursome soft polenta is also a very good thing! I was really impressed with the quality of Daylesford Organic produce, and they do a pretty good cup of tea as well. And another heart-shaped adornment, I think I see a theme!

I was shocked to see amongst all the goodies on sale was a vine tomato candle, almost definitely my idea of hell, but the stem ginger one that D bought me, considerably more heavenly!

Friday, March 28, 2008

Let there be light!

Le Café Anglais is indeed an enigma! It looks like you are sat in the dining room in a provincial seaside hotel called ‘The insert town name here Grand’, there’s smoky (some say botchy) mirrors and art deco style lighting, sweeping banquettes with the huge windows overlooking the garish streets of Queensway. And we were led to believe the irascible Rowley Leigh would be presiding over the pass but we got him on a well deserved night off. For this is indeed the much anticipated new venture of Rowley Leigh of Kensington Place fame and the occasional appearance with Alistair Little in their odd-couple style flat on Nigel Slater’s Real Food show from way back when. I think the central London flat was probably due to the handiness of their restaurants and in the parlance of facebook “it’s complicated” relationships at home. But it made intriguing viewing!

I met Rowley at one of Jeremy Lee’s cookbook events last year (or possibly even the year before) and he mentioned his plan to open a large French restaurant in the Whitley’s shopping centre and being thwarted due to their popularity when we tried to visit in December D and I finally found ourselves here. So not so new now, but definitely worth the wait!

As some may know, I am a huge fan of Giles Coren’s restaurant column in the Saturday Times, especially now he has eased off on the weekly “how wonderful is my girlfriend, Rachel” comments and he has been on an intrepid campaign to banish high-faluting imported bottled waters onto our dining tables in favour of good old honest straight-from-the-tap water. Now to be honest I am a huge fan of Evian, but am really trying to wean myself off it in favour of cold filtered tap water – honestly D I am – though granted not so successfully yet. Though I am very partial to Belu and I do so love its green credentials bit unfortunately Ocado don’t seem to stock it yet, but this would really assist me in departing the dark side if they did. And to make me feel ever so slightly less guilty – at least I live in a borough that collects and recycles plastic bottles but I do concede that tap water would be even better. But Giles has now realised his good work is done; everyone is campaigning for tap water. We are all officially social pariahs for even considering bottled water so he feels he can move onto a new campaign – smiling!

And many congratulations to Mark Hix and his revamp of Brown's Hotel dining experience being a worthy recipient of Giles’ first points awarded for the restaurant staff's ability to smile. And it goes without saying - the most excellent food is lauded also! I'm eagerly awaiting the opening of Mark Hix's Chophouse and Oyster Bar in Spitalfields in a few weeks, it's bound to be a winner with Mark's reputation and seeing him conjure up his Chophouse butter on Market Kitchen made me even more determined to visit there as soon as I can. Actually talking of tap water and many restaurants polishing their green halos, Mark has planned a nice quirky take on it - his new chophouse menu will have Clerkenwell Spring Water for £0 in the drink section.

So Giles has done tap water, every other reviewer is now also doing tap water, Giles has moved onto smiling and I'm going to launch my campaign for light in restaurants maybe even awarding light bulbs to those who get it right! Okay maybe this is egocentric of me, I do so love being able to capture a foodie moment when I'm dining out but I also know M rather craves a little illumination to be thrown over the situation and this fashionable gloom that has descended on many restaurants now is really beginning to grate. I don’t want to go the curious route of some odd French cafés I've stumbled across in little villages, all unforgiving fluorescent lights and dusty scarily gaudy plastic flowers. No this is way too far in the other direction but what is wrong with you clearly being to read the menu, admire the artistry of your plate and if so desired take a cheeky flash-less photograph if you wish to adorn your food blog thus? And Le Café Anglais has got it just right, the décor may look ever so retro but directly above me and maybe not so much above D was a discrete spotlight. Wow, I could really see and I didn't have to resort to Photoshop to extract the merest amount of light from a picture I'd taken. At last! And the photos look so much better for it; the colours are so much more vibrant and don’t have that nasty seventies Family Circle magazine brown tinge to them. What a difference a few watts make!

And I think I get the name – the look is distinctly English, playing with the grand 1911 building structure and the afternoon tea in the provinces look with the conspicuously French bistro style food. And the rumours about Le Café Anglais are true – the effect is sublime. Frankly they had D at the radishes! As soon as we were seated on the arc of the curving banquettes a menu a dish of radishes materialised. And of course bread and good French butter. I was instantly transported back to May 2003, it is D’s birthday and we are drinking pink champagne and eating radishes and “crazy salt” in the Nicky and Regis’ garden outside their wonderful Normandy manor house Le Manoir de L'Aufragere near Fourmetot. It is completely idyllic and radishes just send me straight back to that moment in time with our fabulous hosts, Josephine the donkey, Catso and all those little dwarf chickens feasting on our crushed oyster shells. Actually that holiday was my first inspiration for writing a food diary, I painstakingly detailed all the stupendous meals we feasted upon – the duck Carpaccio that N moodily declined, the bunny and the rhubarb that so distressed the big lorry fanatic from Nelson via Eindhoven, the neatly dispatched trout and endless long evenings of laughter and Limoncello. My mistake however was not to stick to the tried and tested leather bound journal and pen option but to write it all out on my trusty Palm Pilot. Unfortunately my Palm perhaps engorged on all that fabulousness just shut itself down mysteriously on the last day thus wiping the memory and all my jottings. Clearly this devastated me and I didn’t return to the concept of diarising my most excellent foodie times until nearly three years later!

But back to the present day, we have a rather exciting menu to pore over. The only definite so far is the Parmesan Custard; I heard great things about it last night at Divertimenti and a few reviews I’ve read (including Giles') refer to its wonderfulness. But what else? Fortunately D and I are very good at sharing so we can make our own tasting menu; with the options we pick ourselves and others to go halves on.

We start with a Champagne Cocktail for D, a good old Kir(a) Imperial for me and chase this with hor d’ouevres of Sweetbreads with Salsa Verde and Parmesan Custard and Anchovy Toast respectively with a plate of Salsify Fritters to share.

Everything is just so fabulous; the Parmesan Custard is unctuous with the piquant anchovy toasts to dip into its silky interior, just stunning! D seems delighted with her sweetbreads and salsify is always a good thing.

Next we have first courses – they were just tasters believe it or not! I choose the Foie Gras Terrine with PX Jelly and D the Carrot and Sorrel Risotto. Half way through we swap our plates so we can both experience the velvety delicious foie gras and frankly another excellent risotto with that little lemony hit.

Rowley, with your fine food you are spoiling us!

And then it’s the turn of the main course, we both plump for Skirt Steak with Shallots with Pommes Annas for D and the inevitable Gratin Dauphinois for me and to add a little green to our plates Lettuce Hearts with French Dressing. A perfect plate of bistro fare, with tasty potato accompaniments and the well dressed salad was the crowning glory.

It’s hard to believe that we could squeeze in a dessert but from somewhere D found the space for Champagne Jelly with Rhubarb and Blood Orange and I ‘forced’ myself to thoroughly enjoy Bitter Chocolate Soufflé with Pistachio Ice Cream. And what a stunning green that pistachio is.

There was a strange moment (or about 35 moments) when our waiter entirely saw through us when we were quite keen to attract his attention so we could pay and leave. But we forgave them, we had enjoyed ourselves too much to be annoyed. I has to be said that Rowley can be a tad grumpy but he can sure cook so a three fabulous French/Anglais forks for Le Café Anglais Though I must admit their website could do with a bit of work.

And for the extremely welcome illumination the first of my 'bright' awards. Oh I nearly forgot in deference to Giles Coren and all the other (especially London) restaurant reviewers who have taken up the tap watery cause - the tap water was nice also!

Sunday, March 23, 2008

Faites simple!

One of the finest things in the world just has to be a hunk of well-hung fillet steak; amply black peppered and finished off with a slick of butter, served alongside a handful of the fattest field mushrooms sautéed with a soupçon of grated nutmeg and a mound of some sublimely buttery mash potato. Just keeping it simple!

Sunday, March 16, 2008

The return of the Moo!

D and I are planning Sunday lunch today, LLcT (now renamed GT) is on some carb-free, steamed fish and salad only regime. Entirely self-inflicted I must add, I’m not even sure that a size 0 model has a smaller BMI than GT, but each to their own! So we ask GT what would tickle his fancy today and he requested Beef Wellington! We did have to check that he understood the concept of the Wellington part and how puff pastry wasn’t normally considered to be carb free but he was happy that we proceeded. Methinks that a certain orange-y one has had a little too much steamed fish!

We decide to base our meat monster on Gordon Ramsay’s version from Sunday Dinners, enveloping the plump beef fillet and mushroom duxelle with Parma ham before the pastry jacket. Though I had to make a small adjustment, the skinnier end of the fillet was spread with finely sliced and sautéed leeks as E(D) doesn’t do mushrooms. And also she likes her beef a lot more cooked than the rest of us so the thinner end should just be perfect!

Beef Wellington
Gordon Ramsay and from the F Word – serves 2

400g Beef fillet
400g Flat mushrooms
4 slices Parma ham

English mustard for brushing meat
200g puff pastry
2 Egg yolks

Approx 8 Charlotte/New potatoes
1 Clove garlic, crushed
1 Sprig thyme

2 large baby gem lettuce
Salt and pepper
Olive oil
Mustard vinaigrette, optional

  1. Pre-heat the oven to 200c.
  2. Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool. The point of this is simply to sear the beef and seal all those juices in, you don't want to cook the meat at this stage. Allow to cool and brush generously with the mustard.
  3. Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.
  4. Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.
  5. Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the Parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.
  6. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film.
  7. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the 'underside'. Turnover and egg wash over the top.
  8. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200c for 35 - 40 minutes. Rest 8 -10 minutes before slicing.
  9. Par boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.
  10. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper - just enough to wilt them.
  11. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.

As ever I tweaked the recipe a little, for example I don’t want to assemble, disassemble and wash a food processor to make the mushroom puree so I cut the mushroom much finer instead. Gordon’s recipe demands various stages of chilling, resting and anointing, but as long as you’ve left yourself enough time this seemed a very good idea so all the necessary resting and chilling was adhered to. The wrapping tightly in clingfilm is not something I would normally do but it does make for a wonderfully neat parcel so it is worth the effort.

The first time I made a Beef Wellington here several years ago I tried to decorate the top with pastry cows but my free-form cut cows just looked strangely alien so I abandoned these horned blobs in favour of D’s suggestion of the letters M, O and O. This one fed everyone and the extra additions of the fluffy one and extravagantly eyebrowed J.

So for my second pastry clad hunk of beef here I guessed really the only answer is to crown it with the letters MOO2. I don’t have that large letter cutters but they are easy enough to cut by hand and thoroughly glaze to ensure a golden glow after baking.

The new Moo seemed to go down very well, with the plates licked clean;. We accompanied the fat juicy slices with some sautéed potatoes and creamy frozen peas with shredded floppy lettuce which wilted seductively into the creamy juices. And it must have hit the spot as the possibility of there being a MOO3 was discussed.

Saturday, March 15, 2008

A Bridge too dark!

The Old Bridge hold an annual wine festival weekend themed around a chosen wine region. They have various tastings, a formal meal on the Friday evening and on Saturday night they hold (in their words) “a casual, noisy and good-humoured party” which is what we’re heading for. Last year I had said I was hoping for a French year and they must have read my thoughts and tonight we’re immersing ourselves in all things Burgundy!

Our menu for this evening is:

Duck and orange terrine; Chicken liver and foie gras parfait; onion jam; baguette

Goats’ cheese and endive salad

Boeuf Bourguignonne with Dauphinoise potatoes and broccoli

“Tarte au Citron”

Coffee and nougat

The starter is really good, a meaty duck terrine and the generous bowl of the chicken liver and foie gras parfait is passed around and MC and myself being the biggest pâté fans of our table avail ourselves of a healthy portion. The baguette disappears oh so quickly as it is on the table when we sit down, we hungrily share it out and then realise there is none left when the starter arrives. Whoops! They were persuaded to supplement out bread baskets though.

The raison d’etre of this event is to enjoy our set menu alongside the remaining bottles from the wine tastings. This means that we have an eclectic cellar of half bottles of various reds and whites and a lively debate ensues as to the merit of one over the other. We seem to have more white wine lovers than red wine lovers at our table so they are looking enviously at our larger reservoir of the fine grape.

B has kindly let the restaurant know that D and I just cannot bear anything touched by goat, so they have not just left it out they have substituted the offending ingredient by very welcome pear slices instead – a crisp choice and a great foil between the infusions of meat!

Boeuf Bourguignonne is one of my favourite French bistro delights. I always think the tastiest versions are the chunks of beef, lardons of smoked bacon and mushrooms slow-cooked in a rich Pinot Noir and then cooled and reheated the next day; the flavours being given the opportunity to develop and become richer overnight. Today’s Beef Bourguignonne is one entire hunk of beef, and I cannot vouch for whether it has been cooked yesterday but the non-conventional presentation throws me slightly. The taste is good, perhaps not quite as melt in the mouth and ‘could eat with a spoon’ as I would have liked but B was certainly defeated by the excessive meatiness, I don't know if a more traditional version would have been more acceptable for her. Their take on Gratin Dauphinoise was quite unusual as well; instead of the creamy, unctuous dish much lusted after by me - it was served as a firm dense potato stack, more likely cooked in stock than cream.

The Tarte au Citron is another beloved French dish – and this is a decent example, the crispy pastry and the pleasing tang of the lemon is a vibrant and dare I say 'tart' finale to our rich meal.

This was a tasty bistro meal, devoid of chequered tablecloths and candles stuck in bottles; we are instead in a smart dining room, with deep red walls and curtains and an imposing fire place and attractive brown feathers decorating the pelmets. Unfortunately in my mind there isn’t enough light and my murky photographs are testament to that.

But we're really here for the food, not so I can practice my low-light food photography, and we've had some flavoursome goodies. My star of the night being the chicken liver and foie gras pâté, I wonder if they have any over that MC and I can take home in a doggy-bag? This would be better than rounding up all the remaining wine bottles like last time, eh MC? This sudden decision to 'take-out' isn't undertaken this year maybe because there barely a drop left!

Of course we are all speculating the regional theme of next years, the recent events have been Antipodean, South African and Italian, maybe next year we’ll be tucking into a typically Chilean meal – we’ll have to wait until December to find out!

Monday, March 10, 2008

I didn't even know you could get frozen mashed potatoes!

Delia's new show started on BBC2 tonight and whilst she's been off our screens (apart from the regular as clockwork repeats) she's undergone a transformation. Not only is she now famous for the "let's be having you" speech when her beloved Norwich weren't getting the necessary support from the canary clad fans - and we were treated to that again on tonight's programme - but in the words of my food hero Nigel Slater we now have "permission from the head mistress" to cheat. It's not all about stripping the shelves bare of cranberries and recommending certain frying pans but frozen mash potatoes! And I didn't know such a thing existed. She's tossed the scrubber, the peeler, the ricer and instead it's a few anemic discs of Aunt Bessie's from the freezer topping the shepherds' pie, the fish pie and in the watercress soup. And if she is to be believed also hidden in a chocolate cake she foisted upon Nigel. He said it was very moist!
I guess I was only surprised at Delia's new incarnation as I recall her little paperback from 1971 (and no before you ask, I got my copy second hand - I hadn't yet developed my obsession with cookbooks then. In fact I wasn't reading much more than a Ladybird book or the odd Cat in the Hat if I was reading at all) My understanding was that when she became the doyenne of school ma'mish cooking on television she disassociated herself from this little tome and extinguished it from her bibliographies. Though this was before the heady days of Aunt Bessie's and she had to recommend using instant mash instead. And her original cheat's watercress soup she recommend starting with a can of Cottage Potato soup, no I am not entirely sure what a cottage potato is either, and whizzing up with some fresh watercress and a little double cream. Though this is a vast improvement on the leek and potato soup as she starts with a packet of Leek soup and another can of Cottage Potato, sprinkling them with freeze dried chives. It's not true for all the recipes but the theme seems to be buy some food, juzz it up slightly and then serve to your unsuspecting guests moping your fevered brow due to all your imagined exertions.
But apparently now it's cool to admit that your life is way too full and exciting to slave over a hot stove and you can admit to your labour saving ploys. Delia's new much glossier book is just empowering us to cheat and be proud. So that's telling me then, though maybe if truly I embrace the frozen mash potato I would have more time to blog! And that would be good indeed!

Saturday, March 08, 2008

Posh macaroni cheese

This rather splendid macaroni cheese had fat pasta tubes, hunks of smoky ham, rounds of leek and a cheesy sauce. I can't however recall whose kitchen it came from, I suspect it was Mr. Marks and Mr. Spencer's. My only role was to pop it in the oven to let the top brown attractively, liberally grind some black pepper over it and consume happily. I am rather a fan of a macaroni cheese and this was not a bad exponent of that fine dish, I thought the ham would be a little more prevalent but it lacked a certain je ne sais quoi! However it was an undemanding comfort dish, both to bake and to eat. Any sometimes, that is exactly what you need!

Saturday, March 01, 2008

Frying tonight!

Stephanie gave us a little more time this month to prepare our bite-sized nibbles for her latest fried food themed blog party but still I prevaricated. I’ve been a dreadful blog-dodger recently but I have to admit this isn’t of my own volition it started off being under the weather almost continuously lurching from one lurgy to the next (and I still manage to get the sniffles every couple of days) and feeling more or less incapable of composing anything more than a brief email. And then to cap that my real job just seemed to stea

l every waking moment (and a few of my sleeping ones – you know it’s not going so well when you’re dreaming about spreadsheets etcetera) so much so that I referred to a couple of my clients as time thieves but my colleague topped me and declared them to be extraordinarily appropriately - time bandits. And I doubt even as if the biggest offenders know who they are and how they are depriving me from doing much else other than endlessly data-crunch for their good selves and the unavoidable casualty is always my blog it seems. But yet again I am determined to rectify this; I will claw back some of my own time and dedicate them to toiling over a hot keyboard again. So this is the first and inevitably I am tardy for Stephanie’s soiree but never mind, it seems a suitable theme for my life recently so

I will just plough on regardless.

Stephanie stipulated a fried food theme and I’ve said here before I am not a fan of deep fat fryers, firstly the public information films from my childhood often used to warn us of the danger of an exploding chip pan and clearly these admonitions have lingered in my consciousness. Also I have this abhorrence of tons of dirty oil, I don’t really know how one should dispose of it correctly unless you happen to know someone who handily runs a bio-fuel vehicle – and I don’t unfortunately. Recently I’ve found myself being drawn to the Tefal Actifry in the Lakeland catalogue; I do like the idea of a batch of ‘proper’ chips being cooked in a tablespoon of oil, so no oil to dispose of. But it looks a little chunky, somewhat plasticky and perhaps not as robust as I’d like and as I only have a compact and bijou kitchen I thin

k I’ll just have to resort to the occasional chunky oven chips (and no I don’t mean McCain’s, I mean à la Gordon) until perhaps a sleeker alternative arises. I’m not adverse to a crispy battered prime hunk of sustainable fish and chips and we are hoping to avail ourselves of the new Tom’s Place when D and MC and next in my neck of the woods. I don’t shy away from a bit of fried food if it’s emanating from someone else’s kitchen but no vats of burning fat in my extremely flammable kitchen. So I wasn’t going to deep-fry but I am happy to conjure up a fine fry-up so my canapés are going to be fried breakfast accoutrements.

Firstly I fried some of Clarence Court’s finest quail eggs and top

ped dinky squares of fried bread. I’ve never really got fried bread (sorry MC), I love bread – don’t get me wrong, but I prefer my bread just hot from the oven, or toasted or in some fabulous carbohydrate feast of a hot chip butty. The quail eggs are always a challenge, they cook so much quicker than hens’ eggs that it’s all about your mis en place. Firstly using a serrated knife slice the top off the rounded part of the egg and then return it to the egg box. Then continue your slicing and careful lining up in the egg box un

til all the eggs you need are prepared. The reason why this is important is that those sweet little flecked quail eggshells are notoriously difficult to break and enter and if you crack one straight into a pan and then return to penetrating the second, the first will be totally fried!

Actually these were a tad more fried than I intended and the whites ran into each other too much making getting them out of the pan with delicate lacy edging way too difficult. But they tasted good and next time I’ll leave more space between my doll house sized fried eggs.

Next I fried some de-stemed chestnut mushrooms with a fine dusting of nutmeg and top with slivers of fried dry-cure smoked bacon. Hmmm, who can resist a bit of bacon?

For third canapé I grated some potato, squeezed all the water out, sprinkled with a soupçon of oil and fried in little heaps to aim for a free-form rösti effect. For the topping I got some plump Cumberland sausages snipped the sausage skin off and broke into three. Then rolling each third into a ball and then flattening to form a petite sausage patty. These were fried alongside the rösti and turned out to be my favourite of all three. Not surprising, I’m a sucker for sausages and potatoes!

For the obligatory drink I wanted to carry on with the breakfast theme and then thought I could also build on the frying theme and pan-fried some mango wedges and pineapple pieces to top my glass of pineapple juice. Very tasty and I loved the caramelisation of the mango and pineapple sugars, a pick me up in a glass.

I was a little late for Stephanie this month but to see those who weren’t so belated, check out the party here.