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SImple Clean and Homemade I Strawberry Margarita

Did you shop at Hills as a kid? We did. My parents took us there for back to school shopping. We went often to visit our layaway items. Normally I hated shopping as a kid, but Hills was my all time favorite. Every time we went there we got a kid’s size frozen coke and popcorn. I was such a sucker for a frozen drink even at a young age. It is no wonder that I love them today.

I blame Hills to this day for my love of margaritas. I like them frozen. I like salt on the rim, not sugar. I like them with Patron. I knew I needed to make a strawberry margarita recipe for this summer. I like strawberries so the combination is only natural.

SImple Clean and Homemade I Strawberry Margarita 3

These strawberry margaritas have a homemade strawberry sauce to give them flavor. We loved the flavor of the margarita, but probably the best part was the ghost pepper salt that my mom brought home from her trip to Sanibel Island. The salt’s spiciness gave the strawberry margarita a surprise finish. The salt was not overwhelmingly hot, but a nice heat in the back of our throats.

I wanted to share this with you just in time for the holiday weekend and all those fun cookouts out there.

Strawberry Margarita

by Jessica

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients (2 servings)

    Roasted Strawberry Puree

    • 1 pound strawberries, hulled and halved
    • 1/2 cup sugar
    • Juice of 1 lime

    Margarita

    • 1/3-1/2 cup strawberry puree
    • 4 ounces Patron Silver Tequila
    • splash Gran Marnier
    • 1-2cups ice
    • juice 2-3 limes
    • simple syrup or agave to taste
    • Ghost salt

    Instructions

    Strawberry Puree

    In an 8×8 baker, roast the strawberries tossed with sugar at 400 until they are soft and juicy (15-30 minutes). Fresh tend to take longer than frozen. Allow to cool. Add to the blender with lime juice and blend into a puree. Store in the refrigerator in an air tight container.

    Margarita

    In the blender, add strawberry puree, tequila, Gran Marnier, lime juice, and ice. Blend until smooth. Add sweetener if desired.

    Rub the rim of the class with the lime rinds. Dip in salt. Pour the liquid into the glasses and serve.

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    What are your plans for Memorial Day weekend? I really like Memorial Day. It is one of those low pressure holidays. There is no need to purchase gifts or make an elaborate meal. It is more about spending time together with simple picnic foods. It really kicks off the grilling seasons for us. We finally hooked up our grill at our new house for Mother’s Day and plan to kick it into full gear this weekend.

    SImple Clean and Homemade I Piri Piri Chicken Wings

    One of my keys to grilling is to take traditional foods and add a twist to them. These Piri Piri style chicken wings are one of those twists. It hails from Portugal and typically features Piri Piri hot sauce or Piri Piri peppers. Unfortunately, those items are not always readily available, so I made some substitutions to give these wings a similar flavor, but also make them perfect for the grill.

    SImple Clean and Homemade I Piri Piri Chicken Wings 3

    My favorite thing about grilled wings is the charred pieces. They add a little crisp and smokey flavor.

    SImple Clean and Homemade I Piri Piri Chicken Wings 2

    These are perfect for your weekend picnic or cookout with unexpected flavor and spice.

    Piri Piri Style Grilled Chicken Wings

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Ingredients (3 pounds chicken wings)

    • 2-6 hot chili peppers of your choice
    • 4 cloves garlic
    • 3 tablespoons vinegar
    • 1 tablespoon half-sharp paprika
    • 1/2 teaspoon chili powder
    • 1 teaspoon oregano
    • 1 tablespoon brown sugar
    • 1 1/2 teaspoons salt
    • 1/2 onion
    • 1/2 teaspoon ground pepper
    • 3 tablespoons olive oil
    • 3 pounds chicken wings

    Instructions

    Add all ingredients except the chicken wings into the food processor and process until smooth.

    Pour into a large zip top bag. Add chicken wings. Marinade for 4 hours. Grill until cooked through. Serve hot

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    SImple Clean and Homemade I Patatas Bravas

    My favorite tapa to order any time I go to a tapas restaurant is Patatas Bravas. Everyone at the table always loves them, making them a good choice especially with picky eaters. How can you really go wrong with fried potatoes with dips? My favorite patatas braves were at a small restaurant in Salamanca near Plaza Mayor. They came with two sauces. Often, they only come with one sauce, but I like the two distinct flavors. Sometimes the red sauce is like a homemade ketchup, sometimes it is actual ketchup, but my favorites have a paprika sauce called Pimenton sauce. The white sauce is aioli. Some places just put out some regular mayonnaise, while others go with homemade aioli. I like the homemade aioli best.

    SImple Clean and Homemade I Patatas Bravas 4

    My version of patatas braves is exactly what I love in the dish. The crispy fried potatoes are double fried. The first fry is meant to cook them the whole way through at a lower temperature. The second fry is a higher temperature to add color and crispiness. Immediately after removing the potatoes from the second fry, salt them.

    SImple Clean and Homemade I Patatas Bravas 3

    I like to serve all the potatoes and both dips on a big plate so everyone can share. I like to combine the dips together. This is a fun, easy, delicious appetizer for any get together.

    Patatas Bravas

    by Jessica

    Prep Time: 1 hour

    Cook Time: 15-20 minutes

    Ingredients (6-8 servings)

      Aioli

      • 2 egg yolks at room temperature
      • 1/2 teaspoon salt
      • juice 1 lemon
      • 6 cloves roasted garlic
      • 2/3 cup extra virgin olive oil
      • 1 1/3 cup light tasting oil

      Pimenton Sauce

      • 1 tablespoon olive oil
      • 1/2 onion, diced
      • 2 cloves garlic, minced
      • 1 tablespoon smoked paprika
      • 1 tablespoon sweet paprika
      • 1 tablespoon half-sharp paprika
      • 1 tablespoon flour
      • 1 bay leaf
      • 1 cup water
      • salt to taste

      Potatoes

      • Ice Water
      • 6-8 potatoes
      • Oil for frying

      Instructions

      Aioli

      In a food processor, add the egg yolk, salt, lemon juice, and garlic.

      Turn on low and slowly drizzle in oil in a steady stream until it is all incorporated. It should be thick.

      Remove from the food processor and store in a container with a lid.

      Serve with hot potatoes.

      Pimenton Sauce

      In a small pan, heat the olive oil and cook the onions until translucent. Add the garlic and cook an additional minute. Add the paprikas and flour. Cook 1-2 minutes to cook out the raw taste of the flour. Add the water and the bay leaf. Simmer about 10 minutes until thick. Salt to taste. Allow to cool.

      When cool, blend in the blender until smooth.

      Serve with hot potatoes.

      Potatoes

      Cut the potatoes into small chunks. Soak in ice water for 30-60 minutes to remove some of the starch.

      In a heavy, high wall pan, add 2-3 inches of oil. Heat oil to 325. Add potatoes in small batches. Cook until tender. Remove from the oil and drain on a paper towel lined plate.

      When all potatoes have been cooked once, heat the oil to 375. In small batches, cook the potatoes until they are brown and crispy. Remove from the oil and drain on a paper towel lined plate. Salt to taste.

      Serve hot with pimenton sauce and aioli.

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      SImple Clean and Homemade I Lomo Sandwich 2

      Today I want to share with you the best sandwich I have ever eaten. I feel like I say this all the time, but this is seriously a sandwich with all the elements of a perfect sandwich. Yesterday I told you about my pork adobado. It brings back memories of Spain for me. While I love the pork, this sandwich is what I was really excited to make. This sandwich may not be the traditional loom sandwich, but each ingredient adds to the flavor profile of the sandwich.

      SImple Clean and Homemade I Lomo Sandwich 3

      There is something about charred bread. I just think it escalates any dish from average to fantastic. When I think about some of my favorite meals in restaurants, they often come with something charred. This charred garlic bread compliments the smoky flavor from the pork beautifully. On top of the charred bread and smoky pork, I charred some red peppers, peeled them and sliced them. They add a slight sweetness that goes well with the creamy manchego sliced super thin. Finally, I made some homemade roasted garlic aioli which adds a richness to the sandwich.

      SImple Clean and Homemade I Lomo Sandwich

      The final product is perfection on a baguette.

      Pork Adobado Sandwich on Charred Bread with Manchego, Roasted Red Peppers, and Aioli

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 20-30 minutes

      Ingredients (8-10 sandwiches)

        Pork Adobado

        • 1 1/2 tablespoons smoked paprika
        • 1 1/2 tablespoon sweet paprika
        • 1 1/2 tablespoon half sharp paprika
        • 1 tablespoon oregano
        • 2 teaspoons salt
        • 3 tablespoons extra virgin olive oil
        • 3 garlic cloves, minced
        • 1/2 cup water
        • 8-10 boneless thin cut pork chops

        Aioli

        • 1 egg yolk at room temperature
        • 1/4 teaspoon salt
        • juice 1/2 lemon
        • 3 cloves roasted garlic
        • 1/3 cup extra virgin olive oil
        • 2/3 cup light tasting oil

        Roasted Red Pepper

        • 2 red peppers

        Sandwich

        • Baguette
        • 2 tablespoons olive oil
        • 2 tablespoons butter
        • 3 cloves garlic, minced
        • salt
        • Pork Chops Adobado
        • Aioli
        • Roasted Red Pepper
        • Manchego Cheese

        Instructions

        Pork Adobado

        Combine all ingredients in a large zip-top bag. Allow to marinade for at least 4 hours. Cook pork as desired. I prefer pan fried or grilled. Serve warm or cold.

        Aioli

        In a food processor, add the egg yolk, salt, lemon juice, and garlic. Turn on low and slowly drizzle in oil in a steady stream until it is all incorporated. It should be thick. Remove from the food processor and store in a container with a lid.

        Roasted Red Pepper

        On the gas burner of your stove, the grill, or under the broiler, char all sides of the papers. Put the peppers in a plastic or glass container for 20-30 minutes. Gently remove the outer charred “skin”. Do not rinse or wash. Slice.

        Sandwich

        In a medium skillet, heat butter, oil, and garlic until the butter melts. Turn off the heat.

        Cut the baguette(s) into the same size as the pork chops. Slice in half and coat the inside with the olive oil mixture. Char on the grill or on the gas stove burner. Remove from the heat when charred and salt.

        Top the baguette with pork, aioli, roasted red peppers, and Manchego.

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        SImple Clean and Homemade I Pork Adobado 2

        Study abroad is a special, life changing experience. Everyone I know who has had the opportunity, fondly remembers spending time in a new country, learning how to be independent, and forging new friendships. I spent my summer in Salamanca, Spain, a place that will always be my second home. I love Spain. The memories make me yearn to go back. I feel like I fit there. One of the most surprising things about study abroad is how quickly we made new friends. I remember countless nights leaving the discotecca or the tapas bars to head to the bocadilleria to get sandwiches. Lomo was always our favorite.

        SImple Clean and Homemade I Pork Adobado

        It took me almost 8 years to finally get around to making my own version of loom. From what I remember, it was a thinly sliced, boneless pork chop marinated in something magical that made it delicious on a baguette. Through tons of research, I found that it is commonly called adobado. It is basically a marinade comprised of paprika, garlic, and oregano.

        SImple Clean and Homemade I Pork Adobado 4

        If you notice, I made tons. We ended up eating for a few days in sandwiches for lunch. Tomorrow I will share with you the sandwich recipe. It is so good. We both literally took a bite and declared it the most perfect sandwich.

        Pork Chops Adobado

        by Jessica

        Prep Time: 10 minutes

        Cook Time: 20 minutes

        Ingredients (8-10 servings)

        • 1 1/2 tablespoons smoked paprika
        • 1 1/2 tablespoon sweet paprika
        • 1 1/2 tablespoon half sharp paprika
        • 1 tablespoon oregano
        • 2 teaspoons salt
        • 3 tablespoons extra virgin olive oil
        • 3 garlic cloves, minced
        • 1/2 cup water
        • 8-10 boneless thin cut pork chops

        Instructions

        Combine all ingredients in a large zip-top bag. Allow to marinade for at least 4 hours. Cook pork as desired. I prefer pan fried or grilled. Serve warm or cold.

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        SImple Clean and Homemade I Blue Corn Bread

        Cast Iron skillets are magical. It takes a recipe that is good and makes spectacular. I can especially say that for cornbread. I like cornbread. I like it all ways. Sweet, savory, with stuff added in to it, but in a skillet is by far the best. The skillet gives the bread a crispy, buttery crust. Plus, then you can cut it into cute triangle slices.

        SImple Clean and Homemade I Blue Corn Bread 2

        This recipe uses blue cornmeal. I like the fun color. It just adds something to my plate. You could probably try yellow cornmeal, I have not because I am so into blue.

        SImple Clean and Homemade I Blue Corn Bread 3

        I made this slightly sweet. I know there is tons of debate about sugar in cornbread. I like it with a little sugar to go with carnitas. I think it adds that sweetness to the salty, spicy, smokey flavors of the carnitas with charred peppers, jack cheese, and rice. If you don’t like sweetness in your cornbread, only add a small amount of sugar. If you like it super sweet, add more sugar. Oh and take a look at that gorgeous crispy crust.

        Blue Skillet Cornbread

        by Jessica

        Prep Time: 15 minutes

        Cook Time: 18-24 minutes

        Ingredients (8-12 servings)

        • 1 3/4 cup buttermilk, room temperature
        • 2 eggs, room temperature
        • 1 1/2 cup blue cornmeal
        • 1/4 cup sugar (more or less to taste)
        • 3/4 teaspoons baking soda
        • 1/2 teaspoon salt
        • 4 tablespoons butter

        Instructions

        Place a 10 inch cast iron skillet in the oven and heat to 425.

        In a bowl, beat the buttermilk and eggs together until combined. Add the cornmeal, baking soda, salt, and sugar. Stir until the batter is lumpy but there is no visible dry cornmeal.

        When the oven has preheated and continued to heat for 5-10 minutes, melt the butter in the bottom of the pan. Swirl the butter around to coat the bottom and the sides. Pour in the batter and return to the oven. Bake until firm in the middle. Remove from the oven and serve warm.

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        SImple Clean and Homemade I Mules 3

        The warmer weather has me craving fruit, salads, smoothies, and cocktails. Summer is by far my favorite season. I love the hot weather and all the fun outdoor activities that go along with it. I love to peruse the farm market and experiment with new, local, and fresh ingredients. I love taking leisurely walks with the pups and never wearing socks or jackets. My new favorite thing to do at our new home is sit by the river with a cocktail and relax (when we aren’t working on the kitchen). Pierre and LOVE Moscow Mules. If you remember, we made this one last year.

        SImple Clean and Homemade I Mules

        While I still like my original version, this new version is much faster so we can get to relaxing faster. The flavors are bright and fresh. The drink is not overwhelmingly strong (unless you make it that way). It is great for sipping on a quiet night by the river, lake, or ocean.

        SImple Clean and Homemade I Mules 2

        Everyone talks about the importance of the copper mug for a Moscow mule. I think it keeps the drink colder and makes it feel more special. Plus, there is something so sophisticated about those beautiful copper mugs.

        This cocktail is part of RedEnvelope’s #redbar favorite summertime cocktail project. Check it out on Twitter!

        Easy Moscow Mules

        by Jessica

        Prep Time: 2 minutes

        Ingredients (1 drink)

        • juice half lime
        • ginger beer (half a bottle)
        • 1 ounce vodka (or more to taste)
        • ice

        Instructions

        Combine all ingredients in a glass or copper mug. Enjoy.

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        SImple Clean and Homemade I taco salad 4

        One of the birthday traditions in my family was that my grandma made our favorite meal. She decorated with Happy Birthday signs and balloons and would make anything that we wanted. I often picked meatloaf or chicken noodle soup. I really am not a meatloaf fan, but she would cream green beans and pour them over mashed potatoes. That was my favorite thing because my favorite veggie was green beans. She made
        us feel amazingly special and made our birthdays something to look forward to. For me, my birthday is one of the times that I miss her the most.

        SImple Clean and Homemade I taco salad

        Grandma’s meal was what we did on our actual birthday. We also were allowed to choose a restaurant to go to for dinner some time around our birthdays. I almost always picked Chi-Chi’s. Going to a chain restaurant was special for me because we never went to chains, we always went to locally owned restaurants. At the time, I was all about commercialism and the hat. Chi-Chi’s really got me with the sombrero and the song. Plus I could choose between churros and fried ice cream for dessert. It was so much my favorite.

        SImple Clean and Homemade I taco salad 3

        Aside from all of the dessert, hat, and song excitement, I ordered one of three things. 1. Mexican pizza (tortilla topped with cheese) 2. Chicken Chimichanga or 3. Taco salad. I LOVED the taco salad their. It came in a tortilla shell and they had sweet and sour dressing, my absolute favorite.

        SImple Clean and Homemade I taco salad 2

        Today, I wanted to share the taco salad that we eat now. It is not served in the taco shell, but it still combines my favorite flavors. I like to squish some tortilla chips on top for extra crunch. I only eat it with sweet and sour dressing, but your could try it with ranch or French, too.

        Taco Salad

        by Jessica

        Prep Time: 10 minutes

        Cook Time: 10 minutes

        Ingredients (2-4 servings)

        • taco seasoning
        • 1 pound ground meat (beef, chicken, or turkey)
        • Spring Mix
        • cheddar cheese, shredded
        • tomato, diced
        • Avocado slices
        • 1 tablespoon chopped cilantro
        • 1 tablespoon chopped green onion
        • 1 tomato, diced
        • 1 can mexicorn, drained
        • 1 can black beans, drained and rinsed
        • sour cream
        • salad dressing (we use sweet and sour)

        Instructions

        Cook ground meat according to taco seasoning directions.

        Put all other ingredients together to make a salad. Top with the seasoned ground meat and tortilla chips.

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        SImple Clean and Homemade I Banana Cupcakes 2

        I am lucky enough to be married to a kind, caring man. Today we celebrate him. Today is his birthday. As a kid, his family had banana cake for celebrations. Every few years he brings up banana cake and asks if we can make it. This year, I made it extra special. The light banana cupcake is filled with homemade banana custard and topped with heaps of silky buttercream frosting.

        SImple Clean and Homemade I Banana Cupcakes 3

        The cupcake experiment was a success. My husband quickly declared them his favorite flavor. My brother texted me to say that they were the best cupcakes he ever had. I sort of agree. The light, fluffy cupcake accents the rich banana custard beautifully. (I think every loves a filled cupcake. It must remind us of our childhood) Then, the buttercream adds sweetness to the subtle banana flavor.

        SImple Clean and Homemade I Banana Cupcakes

        These are best served the same day that you make them, but keep well for a few days in the refrigerator. Just keep in mind that buttercream frosting solidifies when cold. Still tasty.

        Banana Cupcakes with Custard Filling

        by Jessica

        Prep Time: 40 minutes

        Cook Time: 18-22 minutes

        Ingredients (12 cupcakes)

          For the Cupcakes

          • 3 tablespoons melted butter
          • 3 tablespoons oil
          • 2/3 cup milk, room temperature
          • 1 egg, room temperature
          • 3/4 cup sugar
          • 1 banana, pureed
          • 2 teaspoons vanilla extract
          • 1 teaspoon banana extract
          • 1/2 teaspoon salt
          • 1 1/4 teaspoon baking powder
          • 1 1/2 cups + 1/8 cups flour

          For the Custard

          • 1 cup milk
          • 1/3 cup sugar
          • 3 egg yolks
          • 2 tablespoons cornstarch
          • 1 tablespoon butter
          • 1 teaspoon vanilla
          • 1/2 teaspoon banana extract
          • 1 banana, diced
          • 1/2 cup whipping cream
          • 1 tablespoon powdered sugar

          For the Buttercream

          • 1 1/2 sticks butter, room temperature
          • 2 1/4 cups powdered sugar
          • 1 1/2 tablespoons heavy cream
          • 1 teaspoon vanilla

          Instructions

          For the Cupcakes

          Heat the oven to 350 degrees.

          In a large bowl, combine the milk, butter, oil, egg, banana puree, banana extract, and vanilla. Add sugar, salt, and baking powder. Mix until combined. Add cake flour and mix until the batter is no longer lumpy.

          Pour the batter into prepared muffin tins and bake for 18-24 minutes or until a toothpick inserted in the center comes out clean.

          Allow to cool on a cooling rack.

          For the Custard

          In a small saucepan, combine the milk and sugar. Bring to a simmer.

          In a small bowl, whisk together the egg yolks and cornstarch. Temper the eggs by whisking the eggs and pouring in 2-3 ladles of simmering milk. Return the egg mixture to the pan. Bring to a boil and whisk until thick.

          Remove from the heat. Add the butter, banana extract, and vanilla. Pour into a glass bowl and put plastic wrap on the surface of the custard. Store in the refrigerator until cool.

          Add diced bananas

          In a separate bowl, whip the cream. When nearly whipped, add a small amount of vanilla and powdered sugar. Continue to whip until thick.

          Fold the whipped cream into the custard. Fill the cupcakes with custard. Place the top back on the cupcake.

          For the Frosting

          In a stand mixer, mix butter until white an fluffy (5-7 minutes).

          Add the cream, vanilla, and powdered sugar. Beat for an additional 5-7 minutes or until light and fluffy.

          Top the cupcakes with the buttercream. Serve immediately.

          Store in the refrigerator. Allow to sit at room temperature for at least 20 minutes before serving.

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          SImple Clean and Homemade I Guiness Lamb Stew 3

          When I heard about the doom and gloom of the coming storm last weekend, I just knew that a day stuck inside with snow meant comfort food. I can’t even believe we made it until March without making stew this year. It happens to be one of Pierre’s favorite things. I never really was a fan of it, but I am a fan of cooking dinner in my Dutch Oven most of the day. Instead of making my typical stew recipe, I wanted to make something new to us.

          SImple Clean and Homemade I Guiness Lamb Stew 6

          If you didn’t know, I really like lamb. I have never really been a big fan of most meats, but for almost my whole life lamb has been at the top of my list. Our favorite grocery store almost always has local lamb cubed and ready for stew. Plus, the butcher is awesome and would cut it for me if I asked.

          SImple Clean and Homemade I Guiness Lamb Stew

          Lamb stew needs hearty flavors to stand up to the gaminess of the meat. Guinness was the perfect accompaniment. It added a rich flavor that went well with the lamb.

          SImple Clean and Homemade I Guiness Lamb Stew 2

          If you notice, I did not put potatoes in the stew so we could enjoy the stew on top of a big pile of creamy wasabi mashed potatoes. It may have been the perfect storm meal, even if the storm never really came.

          Guiness Lamb Stew

          by Jessica

          Prep Time: 40 minutes

          Cook Time: 3 hours

           

          Ingredients (6-8 servings)

          • 2 slices bacon, diced
          • 2 pounds lamb for stew
          • 2 onions, sliced
          • 8-10 carrots, chunked
          • 2 stalks celery, diced
          • 1 small can tomato paste
          • 1 pint Guiness
          • 5-6 sprigs thyme
          • 2 bay leaves
          • 2 tablespoons beef better than bouillon
          • 4 cups water
          • 1/2 teaspoon ground pepper
          • 1/2 cup peas

          Instructions

          Salt the lamb on both sides.

          In a 6 quart Dutch Oven over medium high heat, cook the bacon until crispy. Remove from the pan and drain on paper towels. Set aside,

          Brown the lamb on all sides in batches. Do not over crowd the pan. Remove the lamb from the pan and set aside.

          Reduce the heat to medium and cook the vegetables until tender. Add the tomato paste and cook for 1 minute. Deglaze the pan with Guiness cooking until the liquid no longer smells like alcohol. Add the pepper, thyme, and bay leaves.

          Bake without a lid in a 350 degree oven for about 3 hours or until most of the liquid has evaporated (you may need to add more water if too much water evaporates).

          Remove from the oven when the meat is very soft. Add peas and heat on the stove to defrost (about 5 minutes).

          Serve over mashed potatoes or rice.

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