Dec 30, 2016 No comments:

Baked Zucchini Sticks

This is another easy and healthy recipe that you can make with Zucchini, this will be a perfect starter on your family dinner table or can be a appealing appetizer for your potlucks or will be crowd pleaser at your game party nights. I like Zucchini because it is 1)very tender and cooks fast 2) healthy squash 3) it bends when you twist it in several ways. I have a ton of Zucchini Recipes, from zucchini fry to pancakes, piled up in my space, do check them all when you have time, but for now I will leave you with this simple Zucchini Sticks recipe which is not deep fried but baked, makes it very healthy and low calorie appetizer for your parties. here is the recipe, Njoy!

Zucchini - 3 medium
Bread Crumbs - 1/2 cup ( I have used Panko brand)
Parmesan Cheese - 1/4 cup
Egg - 1
Salt - 1 tsp
Black Pepper - 1/2 tsp
Oregano  - 1 tsp

Preparatory Steps:
  • Trim edges of Zucchini and cut them into  2 inch long stick (these should be of same consistency)
  • Beat egg in a small bowl, whisk it well with salt and pepper and keep it aside.
  • Mix Bread Crumbs, Parmesan Cheese and Oregano in a medium bowl. 

  1. Pre-Heat Oven to 425 F.
  2. Line aluminum foil in a wide baking pan (baking cookie sheet or tray that doesn't have any sides is best)
  3. Transfer bread crumb mix to a ziplock. 
  4. Dip Zucchini sticks in egg mixture and coat them well. 
  5. Transfer zucchini stick to zip lock and shake it well until zucchini sticks are fully coated with bread crumb mixture. 
  6. Arrange coated Zucchini sticks on the baking sheet with skin side down. 
  7. Bake these for 20 to 25 minutes in the pre-heated oven. 
  8. Once these are baked transfer them to platter and server warm with Spicy Ketchup or Marinara Sauce on the side.

Pictorial View:

Chop Zucchini into same size sticks

Keep all Ingredient at one place

Arrange coated Zucchini sticks on Baking Sheet

Aren't these Zucchini sticks calling you? ;-)

Will be back with another easy and healthy appetizer recipe,
Take care until then!

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Aratikaya Vepudu ~ Plantain Fry with Ginger and Green Chili Paste

This Plantain Fry is a simple everyday recipe but the speciality of this dish it is my favorite when my mom makes it. It is so amazing that some foods however simple they are they will bring you lot of memories and bondings. So today I am thinking about my mom and sharing her recipe here with you, enjoy!

Aratikaya Vepudu with Allam and Pachi Mirchi masala
Plantains - 2 medium
Onion - 1/2 medium
Green Chili - 3
Ginger - 1 inch stick
Salt - 1.5  tsp ( according to your taste)
Oil - 2 Tbsp
Red Chili - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 6
Turmeric Powder - 1 tsp
Cilantro - 1 Tbsp ( For garnish)

Preparatory Steps:
  • Trim edges of Plantains and cut them into half along with peel. Add Plantain halves in a bowl with 1/2 cup of water. Add1/2 tsp of Turmeric powder in water. Boil Plantains on stove top for 15 to 20 min. Alternatively you can boil in pressure cooker ( up to 2 whistles). Once Plantains are boiled, run these under cool water and remove the peel. And chop them into small cubes.
  • Chop onion into small pieces and keep them aside.
  • Trim Green Chili and peel Ginger and add them to small mixie jar, add 1/2 tsp salt and grind it together to make it into paste. 
  1. Heat non-stick pan and add oil to it. Once the oil is hot, add Red chili, followed by Chana Dal and Urad Dal. As lentils start turning golden color add cumin seeds and mustards. When you notice mustards starts spluttering add curry leaves, followed by remaining turmeric powder. That completes the tempering. 
  2. Now add chopped onion to the pan and mix it well with tempering. Sauté until onions become translucent. ( for 2 to 3 min).
  3. Add boiled plantain cubes to pan and combine with onions. Add salt and saute until everything is combined. 
  4. Now add ginger and green chili paste to pan and combine well until plantain pieces are coated with ginger and green chili paste. Now taste and adjust salt as needed. 
  5. Switch off the stove, transfer the Plantain fry to serving bowl, garnish with some cilantro on top. Serve hot immediately with White Rice and some Ghee ( clarified butter) on top. 
Plantain Fry with Ginger and Green Chili paste

  • Adding turmeric powder when boiling plantains will prevent them from blackening and it protects your hands too when you are handling plantains. Otherwise plantains peel can make your hands little rough when you are dealing with them. 
  • Some times green chili will turn out very spicy, if that happens add 1 tsp of lime juice to the fry at the end (before taking it off from the stove), that softens the spices. 

Mom is best cook for everyone in this world, you can check some more of my Mom's Recipes like kakarakaya vepudu,  aloo korma, guddu vepudu, bread bonda  on my space.

will be back with another simple and elegant recipe,
Take care until then

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Dec 29, 2016 No comments:

Almond Joy Cookies ~ Only 4 Ingredients

As most of you know I do neither have sweet tooth nor cravings for chocolates. But I do like some sweets or chocolates with nuts and coconuts in it. Nuts, right! Almond Joy Chocolate is one that comes under that category and I do occasionally enjoy it. One day in my fellow bloggers' space I get to spot these Almond Joy Cookies and thrilled by it's easy peasy 4 ingredient recipe! On my next grocery trip, bought these 4 ingredients and made these cookies! These are still little sweet for my tooth, but if you do like coconut sweets, you are going to love these cookies. All of my friends Ahh Whoo ed on the fresh batch of warm cookies and emptied the whole batch in the blink of an eye. They said these cookies got nice new Indo-Western taste because of half of the ingredients (Coconut and Condensed Milk) got Indian tone while the other half ( Chocolate Chip and Condensed Milk) got Western tone. Here is the recipe, Njoy!

Recipe Source: Mom On Timeout 

Sweetened Coconut Flakes - 1 14 oz bag
Sweetened Condensed Milk -  1 can 14 oz
Semi Sweet Chocolate Chips - 2 cups ( I have used nestle brand)
Roasted Salted Almonds - 2/3 cup ( roughly chopped)

*yields - 36 cookies ( 12 cookies per batch)


  1. Pre-heat oven to 325 F. Line a Parchment in a Cookies baking sheet. 
  2. Take a wide bowl and first add coconut flakes, followed by chocolate chip and chopped almonds. Combine everything together with a spatula. Now add condensed milk to the bowl and mix it well. 
  3. Wet your hands  and take 1 Tbsp of cookie dough and make a round between your palms and gently press it into disc shape and place it on the baking sheet. Place cookies 1 inch apart on the baking sheet. Bake these at 12 to 14 minutes in the oven.
  4. Once done take these out and completely cool them ( at least 5 to 10 min),  otherwise these will be very flaky. Once cookies are completely cooled store them in air-tight container.

Hope you liked these simple cookies, 
will be back with another easy peasy recipe
Take care until then!

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Strawberry Milkshake ~ NutriBullet Shakes

On any busy stressful day this simple Strawberry Milkshake made with fresh Strawberries will be a delightful drink to set you in relax mood for sure! Here is the recipe, Njoy

Fresh Strawberry Milkshake

Strawberries - 5
2% Milk - 1 cup
Sugar - 1 tsp ( Optional)

*yields - 1 serving

Preparatory Steps:
  • Wash strawberries under luke warm water. Remove green stem by trimming the edges. 

  1. First add strawberries to the bullet jar and pulse. then add sugar and give another pulse. 
  2. Now add milk to the jar and give 2 more pulses until everything is combined. For into tall glasses and serve fresh immediately. 
  3. For a fancy effect, you can add some chopped strawberries on the top. 

Look at that beautiful color!

Will be back with another refreshing recipe,
Take care until then!

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Matar Paneer

Matar Panner is a simple Paneer curry that goes well with roti or chapati. As peas and panner makes this dish creamy and slightly sweeter in taste, this will be kids friendly recipe for sure. Usually in restaurants this dish is made with tons of cream in it. But this recipe is light and lean with out any cream added and comes with very less calories but with the same great taste. Here is the recipe, Njoy!

Matar Paneer

Paneer - 1 big block ( 400 g)
Matar (Green Peas) - 1 cup ( i have used frozen Sweet Green Peas)
Butter - 1 Tbsp
Cilantro - 1/2 cup
Cumin seeds - 1 tsp
Ginger Garlic Paste - 1 tsp
Turmeric powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Salt - 1 tsp
Sugar - 1 tsp ( optional)

Masala Paste:
Oil - 1 Tbsp
Clove  - 1
Cinnamon - 2 sticks
Onion - 1 medium
Tomato - 2 to 3 ( Cluster Tomatoes)
Green Chili - 1

Preparatory Steps:

  • Chop Onions, Tomatoes, Green Chili and set aside. 
  • Chop Paneer in 1/2 inch cubic blocks.
  • Thaw frozen peas in microwave or outside.

Masala Preparation:

  1. Heat non-stick pan and add 1 Tbsp of oil. Once the oil is hot, add panner cubes and sauté them on all sides until they turn slight brown. Take out the panner cubes into a plate and set them aside. 
  2. In the same pan, add clove and cinnamon, followed by green chili, onion saute these until onion become translucent ( about 2 min), add chopped tomato now and saute for 2 more min. Let it cool or 5 min, and then grind everything together into coarse paste. 


  1. Heat non-stick pot and add butter to it. Once the butter melts add cumin seeds followed by cilantro. As cilantro starts wilting, add ginger garlic paste and turmeric powder, mix everything together with butter.
  2. Now add ground masala paste to the pan and mix it in. Cover with lid and simmer for 3 min.
  3. Now add salt, red chili powder, garam masala powder and mix it in gravy. Simmer for 2 more min. Now you will get gravy consistency. If it is thick, add 1/2 of of water to thin the gravy.
  4. Add thawed matar (sweet peas) to the gravy and combine well. Close the lid and simmer for 5 min. Taste and adjust salt per your taste. 
  5. Add sautéed panner cubes to the gravy and combine well gently, until paneer cubes are coated with gravy. Simmer on high for few more minutes. Switch off the stove, transfer to a bowl and garnish with coriander leaves. Serve hot with Roti or Chapati.


  • If the gravy turns out spicy and you want to soften the taste, you can add the 1 tsp of sugar to the gravy in step #4 right before adding paneer cubes. 
  • Since I have used Sweet Peas, they add slight sweet taste, hence I didn't added any sugar in my recipe. 
  • If your tomatoes are not juicy and tangy, this curry won't get the same taste. Then you can add 1 tsp of lime juice at the end into gravy, that adds slight tangy taste softening all other spices.
  • Adding Cilantro in tempering will get very unique taste to this dish.
  • Some recipes suggest pressure cooking for this recipe, I don't prefer that as pressure cooking will take away beautiful green color from peas, hence i suggest you to be patient and cook this dish on stove top. 

Hope you liked this recipe,
Will be back with another restaurant style recipe
take care until then!

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White Sauce for Pasta

This is a simple recipe to make pasta white sauce from scratch in your own kitchen. Usually I don't prefer White Pasta dishes in Italian Restaurants, as those dishes are served with rich white Alfredo sauce that is loaded with cream and calories. This recipe is very less time consuming and you can make it on the fly when you are cooking pasta itself. So with this recipe, you can make restaurant style like pasta at home from scratch, but light and flavorful. Here is the recipe, Njoy!

White Pasta Sauce from Scratch

Butter - 2 Tbsp
All Purpose Flour - 1/4 cup
Milk - 1 1/2 Cups
Oregano - 1/2 tsp
Dry Basil - 1/2 tsp
Black Pepper - 1/2 tsp
Salt - 1 tsp

*yields - 2 cups of sauce ( good for 4 servings of pasta)


  1. Heat a small sauce pan on the stove. Add butter to it, wait until it melts.
  2. Add APF to the butter and mix it thoroughly so that no lumps are formed. Now add milk in 1/4 cup additions to the pan and keep on mixing until the thick sauce forms. ( for up to 1 cup milk)
  3. Now add salt, oregano, dry basil, black pepper to the sauce and thin it by adding remaining 1/2 cup of milk in 1/4 cup measures. 
  4. Now you should have gotten the creamy sauce consistency. Switch off from the stove and pour this sauce into your pasta dish, top with some parmesan cheese and serve hot. 
  • When you are adding milk, upto 1 cup of milk you don't see the sauce formation, don't be panic, but keep mixing and adding milk in 1/4 cup quantities with out forming any lumps. 
  • I haven't tried this recipe for storing hence can't speak up for storing instructions. 
  • I prefer to make this sauce fresh when ever I make pasta. This same sauce works good for cold pasta recipes as well.
  • Usually if you buy the pasta sauce from store, you won't end up using the whole bottle and once the bottle is opened and not used with in 5 days, it gets spoiled. Hence this recipe is very handy for me in terms of saving dollars and reducing calories. :-)

Hope you have liked this recipe,
take care until we meet here again

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Dec 14, 2016 2 comments:

Sorakaya palu posina Kura ~ Lauki Doodh Subji

Some days all you need is subtle satvik curry paired with white rice and served with little ghee on top to create a satisfying meal.  For those days I like simple curries made with any squash or gourd variety vegetables cooked with simple spices and simmered with milk to get that creamy taste. These curries are very less spicy and pairs with Rice or Roti. Usually my mom makes Turai Doodh Subji when I was a kid. I have tried the same curry with Bottle Gourd ( Sorakaya or Lauki) and this became my daughter's favorite now. As I have huge yield of bottle gourd from my own garden this fall, this recipe happened several times in my kitchen. The homegrown bottle gourd is very tender and soft, cooks fast and gives fantastic taste to this simple curry. ( mostly i eat this curry just by itself like a dessert, that creamy and tasty this will be). here is the recipe, Njoy!

Bottle Gourd ~ Sorakaya - 1 medium
Onion - 1/2 medium
Green Chili - 3
Oil - 1 Tbsp
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds -1 tsp
Curry Leaves - 10
Turmeric powder - 1 tsp
Milk - 1/3 cup
Salt - 1 tsp ( or as per your taste)
Cilantro - for Garnish

Preparatory Steps:

  • Chop onion and green chili into small pieces.
  • Trim the edges of bottle gourd, peel. Cut into half remove all the seeds out. Wash under water and chop into small size pieces and keep it aside. 


  1. Heat a heavy bottomed pan on medium flame. Add Oil, once oil is hot add Chana Dal, Urad Dal and lentils turn golden color, add cumin seeds followed by mustard seeds. Wait for mustard to start spluttering, then add curry leaves. 
  2. Add finely chopped onion and green chilies to the pan. Add turmeric powder to onion mix. Close the lid and cook for 5 min until onions are fully cooked. 
  3. Now add chopped Bottle Gourd piece to the pan and mix well with onions and tempering. Saute for 5 min, then close the lid and cook on medium heat for 10-15 min. You should notice the bottle gourd should become tender when you press with spatula. now add salt mix well, cook for 2 to 3 min. Taste and adjust salt as needed. 
  4. Finally add milk and cook on high for 5 min, until milk breaks and mixes with curry. 
  5. Switch off the stove and transfer to serving bowl and garnish with Cilantro and serve with warm Rice or Roti.


  • If you are in a rush or multitasking in the kitchen, you can cook this curry in pressure cooker to get it done faster. The curry will turn out little watery in pressure cooker, but your pressure cooker will take care of all the cooking. After adding bottle gourd pieces, close the pressure cooker lid and cook in pressure cooker. After it is done, open the lid add salt cook until water is gone then add milk. 
  • After adding milk do not add any salt, that messes up the milk texture and spoils the taste of this curry. Before adding milk itself taste and adjust salt per your taste.
  • This curry will be good as a side dish on a Thali with rice or roti.

Will be back with another simple side dish, 
Happy Cooking until then!

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Dec 3, 2016 No comments:

Chicken Dum Biryani ( Oven Method)

This popular Chicken Dum Biryani recipe is long time due in my space. I have made this recipe several times for my family, office potlucks and friends gatherings, every single time this Biryani comes with the same authentic taste, in the same restaurant style look. My friends and co workers asked (and still asking) for this recipe from long time, I am glad now it is happening. Usually I make this recipe for potlucks and then i don't get leisure time to capture the pictures with plated Biryani, but recently when I made this for Thanks Giving potluck at my office, I was determined to get some pictures and I did. YaY! I want to give you a heads up that, this is a little lengthy recipe as it is Dum biryani, you have to cook Chicken first then rice and arrange in layers and cook on low heat for long time. So don't expect to take any shortcuts, allow your self with preparation and cooking time, to witness the authentic texture and taste for this Biryani. Don't worry I will be giving you tons of tips at every step along with the recipe to make this easy for you. With little bit of planning and preparing ingredients ahead you can master this recipe and will do it with very ease. :-) With out any due here is the recipe, Njoy!

Chicken Dum Biryani
For Chicken:
Chicken - 2 lb
Red Chili Powder - 1 Tbsp
Turmeric Powder - 1 tsp
Salt - 1 tsp
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Yogurt - 1/2 Cup
Ginger Garlic Paste - 1 tsp
Cilantro - 1/2 cup

For Biryani Rice:
Basmati Rice - 4 cups ( raw)
Oil - 2 Tbsp
Butter - 2 Tbsp
Cinnamon -  3 stick
Cardamom - 1 (crushed)
Clove - 4
Star Anice - 3
Shazeera - 1 tsp
Ginger Garlic Paste - 1 Tbsp
Shaan Biryani Masala - 1 Tbsp ( use your favorite biryani masala)
Salt - 2 tsp
Onion - 1 medium ( chop them into thin slices)
Green Chili - 4 to 5
Cilantro - 1/2 cup
Food Color - a pinch of Orange and yellow ( Optional)

For Layering:
White Onion Slices - 1/2 cup ( thinly sliced length wise) ( to make fried onions)
Butter - 1 tsp
Red Onion - 1/2 medium
Cilantro - 1 Tbsp
Mint - 1 Tbsp
Eggs - 4 ( For Boiled Eggs)
Lime Juice - 2 Tbsp
salt - 1/2 tsp

  • Marinate chicken with all the listed spices under Chicken Ingredients above (except Cilantro, we will use it while cooking chicken). You need to marinate chicken at least 2 hours, if it is marinated over night in refrigerator, that is best. 
  • Wash Basmati Rice and drain in colander and keep it aside. 
  • Boil Eggs, after they are boiled remove shells and cut them into half and set aside.
  • Take small non-stick pan and add 1 tsp butter to it. Once the butter is melted, add thinly sliced onions, saute them on low heat for 2 min and on high for 2 min until they are slightly browned. Take them into a plate and set aside
  • Take a small bowl add lime juice, mix 1/2 tsp salt in it.
  • Chop red onion in long thin slices and keep them in a plate
  • Chop cilantro and mint roughly and keep them in a plate.

Cooking Chicken:

  1. Take marinated chicken into a wide non-stick pan ( no need to add oil to cook chicken). Close the lid and cook chicken on low heat for 15 min. Then open the lid, chicken should become tender by now. If not cook for 5 more minutes.
  2. Open the lid, add cilantro to pot/pan, and cook on medium heat for 10 min. (this will make any excess water evaporate).
  3. Finally cook for 5 min on high heat ( making sure chicken is not sticking to the bottom) and turn off the stove. 

Chicken before and after cooking
Cooking Biryani Rice:
  1. Take all the required masalas (spoces, ginger garlic paste, biryani masala) in a plate. Take a wide pan on stove on low to medium heat. Add Oil and Butter to the pan, wait until butter melts and mixes with oil. 
  2. Add spices to the oil and suate them for 2 min ( this makes the oil infused with spices). To this add thinly sliced onions, saute them for 2 min until raw smell goes away. Add ginger garlic paste to the onions and mix well. Add thinly sliced green chili and 1/2 cup cilantro and mix well.
  3. Add washed and drained Basmati rice to the pan and mix with onions and spices thoroughly. 
  4. Add Biryani Masala  and salt to the rice and mix well. Saute for 2 min ( not more than that). 
  5. Add 7 cups of water to the Rice Cooker and transfer the rice to rice cooker. Start rice cooker to cook the rice
  6. Right before rice is done, mix yellow food color in 1 Tbsp of water and pour this water on top in one half. mix orange food color in 1 Tbsp of water and pour this water on top on other half.  ( see in the picture below)

Steps in cooking Biryani Rice

Layering for Dum style Biryani:

  1. Now Biryani Rice should be ready, Chicken should b ready. Keep all the things you need for layering at one place. As this is Oven method, we have to arrange everything in a baking dish or in aluminium baking pan and bake in the oven. 
  2. Take a wide aluminium baking tray, apply 1 tsp butter on the bottom ( this prevents the bottom part from burning in the oven). Now start adding biryani rice ( don't mix the rice in rice pot,  carefully take it from side, this gives nice contrast of color spread at the end) to tray and spread it evenly. Add cooked chicken as next layer and spread it. Now add red onion slices, cilantro, mint mixture and drizzle lime juice mixture all over. 
  3. Now repeat with another layer of rice, chicken and onion slices, mint & cilantro mixture, drizzle lime juice.
  4. Add remaining rice as final layer and remaining onion, cilantro mixture and drizzle with lime juice. 
  5. Finally top with boiled eggs (yellow facing down), sprinkle fried onions. Cover with Aluminium foil secure tight on all sides. 
  6. Heat oven to 350 F and bake this for 10 min, then lower the heat to 200 F and cook for another 15 to 20 min. 
  7. Take it out of the oven, open the foil and you will witness beautiful, wonderful aromatic dum biryani is ready to be served. Serve into platters and enjoy right away. 

Ready for layering, keep everything close by!

Arrange Rice and Chicken in Layers

Top with Boiled eggs and fried onions - top layer

Red onion slices gives nice kick to Biryani

  • This recipe involves good amount of butter, Don't skim on butter that gives a great taste for this Biryani.
  • While cooking chicken no need to add oil as there is enough in Chicken already and Yogurt we used in marination aids to cook chicken. Don't overcook chicken, that makes it too dry. You need to have slight gravy consistency  (should be like wet chicken) that adds chicken flavor to rice.
  • If you don't have store bought biryani masala, you can use your home made garam masala
  • If you are against using food colors use Safforn instead. Usually i don't prefer adding food colors, this is one recipe i relax on food colors, because the food colors gives nice restaurant look. When I am making at home i skip colors, but for potlucks and parties i use colors, to make it look attractive and crowd pleasure.  
  • Overall this is a medium spiced compare to restaurant ones, if you prefer spicy, increase red chili powder, green chilies, biryani masala at each stage according to your needs. I prefer medium spiced as I feel like you should enjoy and taste all the flavors in Biryani not just spicy. 
  • I prefer using aluminum baking tray esp for potlucks and office gatherings so that it is portable and you can throw once Biryani is done. For Home or Friends gathering I use wide (pyrex or corning ware) baking dish to give a nice appearance on the party table. 

Plated and ready to be served! Is n't this plate calling you, C'mon right away! :-)

Hope you have enjoyed this recipe and I will be glad to see you mastering this recipe! 
Take care until we meet here!

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Dec 1, 2016 No comments:

Mango Avocado Walnut Milkshake ~ NutriBullet Shakes

One day two of my favorite fruits, Mango and Avocado are very ripe and sitting on the counter top, begging me to make something out of them. As i don't have much time to think to make something exotic, i quickly throw them in nutri bullet and pulsed, with in 5 minutes this milk shake happened and turned out to be my morning bliss. Since then I make this shake at least twice a week, hubby liked this too! I love Nutri Bullet, Worth Buy! Here is the recipe for you, njoy!

Mango Avocado Walnut Milkshake

Mango - 1/2
Avocado - 1/2
Walnut Milk - 1 cup
Water - 1 cup

yields: 2 servings

First add Mango slices and 1/2 Avocado to the Nutribullet and pulse until everything becomes processed. Then add Walnut milk and pulse 1 more time. Finally add 1 cup water and pulse everything together until it gets milk shake consistency. Pour into glasses and enjoy immediately.


  • I get Walnut Milk ( no sugar added) from Sprouts - local organic and natural grocery store. 
  • I don't add sugar or sweetener in my milkshake recipes, as there is enough sugar in the fruits we add, esp Mango in this recipe. If you like or prefer sweetener, add 1 tsp of honey or 2 pitted Dates or try 1 tsp of cane sugar or brown sugar.

Other Related Recipes:

Hope this brought bliss to your morning rush!
Take care until next time

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