December 31, 2013

[New Year's Special Recipe] Easy Scrambled Eggs with Black-Eyed Peas and Potatoes

"Tomorrow [January 1st] is the first blank page of a 365 page book. Write a good one." ~ Brad Paisley

I simply love making new (plus some old) resolutions on New Year's eve, even though am unsure on how many I would be completing by the end of that year. But, the tiny things-I-wanna-change jotted down in my little book gives me that much needed kick - to be happy and hopeful for coming times. This year though, instead of clinking champagne glasses or letting the colorful confetti shower down from the roof, I have decided on a quite New Year's Eve with a book by my side. That is how I envisioned the night of December 31st few days ago as one of my goals for the year 2014 is to - read more and blog more!.

While I was in US, I learnt from my office colleagues that eating black-eyed peas as a part of the Southern Tradition on New Year’s brings in good fortune for the coming year. Well, we wouldn't want to miss that. Isn't it? Since then, it has become kind of a tradition on this blog as well to kick off the year with a black-eyed-peas recipe. Last year, I made these fritters and the year before this curry with coconut.

Will 2014 be lucky for me? Only time will tell. But, meanwhile make this this scrumptious Scrambled Eggs with Black-Eyed Peas and Potatoes, for that perfect January 1st morning. Serve with a toast and coffee/orange juice to make it a filling breakfast. Before I jump into the recipe, I just want to -

"Thank you for the love & support in the past year. May the coming times bring in lots of joy and beautiful moments that can be cherished long after the year is gone! Wishing you all a very Happy and Healthy 2014."

... the lucky winner who won the $25 Amazon Gift Card giveaway is announced at the end of this post.


December 30, 2013

Top Twelve Favorite Recipes of 2013

Has an year passed already? It feels like yesterday I shared 2012's twelve favorite recipes. I have always had a fascination for the first day of an year as it is a perfect time to shrug off  an year’s worth of worries, start over again with a new, renewed hope and is an another chance to get things right! But before we prepare ourselves to welcome 2014 with enthusiasm, let's have a peek at the Top 12 recipes you all loved in the year 2013. These are the recipes you, readers have visited, re-visited and pinned/shared numerous times. A Big Thank You for your immense support and love. :-)

Raising a toast to new beginnings, scrumptious recipes and beautiful moments destined for all on us in the coming year.

Wishing you a very Happy and Joyous 2014. 


December 18, 2013

[Photography] Christmas Baking Workshop | Escapades Culinary Studio | Hyderabad

I had decided a month ago that this post will be my last for the year 2013 and am going to start 2014 afresh with brand new recipes and be consistent about their postings. An outing to my lovely friend  Arundati's  (of Escapades) Christmas Baking Workshop changed everything. I took a bunch of photographs while I was there and I loved them so much that couldn't stop myself to blog about the whole experience!

But, first a word on blogger friendships which let me tell you can be quite intriguing and pleasantly surprising (in a good way). They don't magically happen out of the blue. It all starts when you stumble upon a blog which hooks you on for more than 7 seconds. Yes my friends, that is the deal. 7 seconds is all it takes to convert a random stranger into a reader and later may be an acquaintance then someone whom you can call a "friend". Not all manage to stick on with the journey. They get lost in time but you learn a bit from their posts, get wiser, thank them secretly and move on. The important thing that strings together is a common passion and in my case it is usually the "food". Blogger meets are one other way where people bond over a cup of coffee and conversations.

At the end of the day, it is all about with whom you manage to strike a chord. It forms a sense of community and motivates in more than ways you can ever think.

“Christmas is doing a little something extra for someone.” ~ Charles M. Schulz | How about a cake?

December 17, 2013

Black and White Wednesdays | So, Hyderabad

If there is one place where we managed to grab a bite most often, that would be So restaurant in Film Nagar, here in Hyderabad. The terrace garden, candle lit tables and soothing music set a perfect picture for an lovely romantic dinner. We love almost all vegetarian offerings on their menu but our absolute favorites are - Tomato Mozza Platter, Sun dried tomato soup + perfect thin crust pizzas! Give it a try if you are in town.

December 9, 2013

50 Sweet and Savory Holiday Recipes + Add yours to win a $25 Amazon gift card Giveaway!

"There is only one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will". This cheeky quote by Robert Frost always manage to bring a smile on my face. It just shows how perseverance can will help and play an important role in the kitchen and elsewhere.

Learning and experimenting on my own in a tiny kitchen (Why do I end up with tiny kitchens, always! Sigh.), I learnt many tips and tricks. Most of them were a 'trial and error' process, except for my mother's recipes which I follow to the tee even today. Sometimes I swooned at a bread that came out perfectly and at times completely dismissed a recipe which I have been working for a few hours. I believe that a fair & square attempt is all it needs to get anything right.

December 1, 2013

[Photography] Sunday Snapshots

“When words become unclear, I shall focus with photographs. When images become inadequate, I shall be content with silence.”  ~ Ansel Adams

This shot was taken at Vaidehi Ashram. Click here if you wish to do your bit to preserve these innocent smiles.

November 25, 2013

[Farmer's Market Series # 2] Madannapet Mandi, Hyderabad (India)

If there is one place bursting with life and something that makes me immensely happy, it is our local vegetable market. By 5 am every single morning, a variety of vegetables pour in from nearby places and vendors setup their stuff at allotted places before the morning rush comes in. This market is called "Madannapet Mandi" and is located in suburbs of Hyderabad.

I love my morning market visits especially with my dad and have been accompanying him since I was a kid. Till today, this is our favorite time together. It was pure fun to walk around with my DSLR in hand the other day and capture few moments. Along the way, the big camera did garner some attention from many curious onlookers and some even asked if I worked for any newspaper. How I wished that was true! :-)

Are you ready to have a peek at a market I have been going every Sunday for the past two and half decades. Scroll down and Enjoy!

Small Eggplants or Gutti Vankaya  (as it called in Telugu) Try this chutney or  Hyderabadi special curry if you have some. 

November 18, 2013

Penne with Harissa Roasted Cauliflower, Tomatoes, Carrot Strips and Capers

Pasta Lovers, Rejoice. I think today's recipe will make your mouths water (just like mine) and urge you to go for a second serving. I was so mighty happy with the results that I just couldn't wait to share it with you all.

This spicy pasta was made for a long lost childhood friend, whom I was meeting after many years. It was pure fun to catch up what we had missed all this while and a foodie herself, the conversation inadvertently moved on to cuisines we tried, recipes (her latest find - Spaghetti carbonara with Quorn) and favorite restaurants in town etc etc. Out of the blue, she exclaims"Are you still a vegetarian?" quite surprised. Her expression was quite remarkable as if I have had survived through a huge tornedo. "Yes!" I replied firmly, quite annoyed at the stern objectivity of the question.

The tiff between the likes of vegetarians and non vegetarians is age old. The meat lovers wonder what do vegetarians eat and we wonder how can they simply relish food which involves butchering an innocent animal. So many times I have been asked politely and directly if I was a vegetarian by choice or did someone force me into it. I find that question very amusing as I never asked them the same question. It is just the way I am I say to avoid any further inquiries. If they really persist, irritated ofcourse I casually give the blog links of mine and a bunch of others to prove my point that we, vegetarians indeed eat delicious, healthy food with pleasure and relish them without any guilt. :-)

In the beginning of my post, I promised to share my pasta experiment of mine. Haven't I? Without further ranting about veg vs non-veg ( which can just go-on), let just dive into its details, so that you can make some too. Shall we?

Thanksgiving is around the corner. Probably you can make some harissa pasta for your vegetarian friends. The vegetables can be roasted well in advance and stored in refrigerator. On the day, all you have to do is cook pasta, toss these vegetables and capers in olive oil and Serve! Enjoy.

Penne with Harissa Roasted Cauliflower, Tomatoes, Carrot Strips and Capers

Make Time: 45 mins
Serves 3 to 4


1/2 pound dried penne pasta (or any other pasta)
2 tbsp harissa paste
1/2 cup olive oil
1/2 tsp black pepper powder
salt - to taste
1-2 tbsp of pickled capers, drained
1 cup cut cauliflower
2 red bell peppers, deseeded and cut into strips
2 tomatoes, chopped
1 carrot, peeled, cut into thin strips
chopped coriander leaves


In a small bowl, whisk together harissa paste, 1/4 cup of olive oil, salt and black pepper powder. Keep aside.

Preheat oven to 180 C or 400 F. On a baking sheet, spread cauliflower florets, bell peppers, carrot strips, chopped tomatoes and corainder leaves. Top with the harissa dressing and toss so that the veggies are evenly coated. Bake for about 25 to 30 mins until they lightly crispy.

Cook pasta in lots of salted boiling water as per package instructions or until al dente.

Heat few tbsp of olive oil in pan and toss together roasted veggies, capers with penne. Adjust seasoning with salt and pepper. If you want to increase the heat, optionally add little harissa to pasta. Cook for 4 to 5 mins. Serve and garnish with fresh herbs and cheese (if you wish to).

[Updated - 24th November 2103] - On a special request from my little sister, I made a few boxes of this pasta for her family. :-) Tried the same recipe with Farfalle (bow-tie pasta) as well (pic of the left) and it turned out great.

This is Recipe 64 added to 2013 Recipe Archive. Check out the rest of the recipes too.


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until next recipe,

November 3, 2013

Holiday Baking Recipes | Mini Plum Upside-Down Cakes

I close my eyes and I see a winter coat. Furry, soft, black my favorite color when it comes to coats. The nostalgic dream doesn't end there. We are in a big garment factory and there we are standing in front of aisles of coats. Beautiful ones getting ready to be worn for the upcoming winter. It will be my first winter in US and am secretly praying there will be snow, lots of it so that I could make a snow man.

On that day, after much prodding from my roommates I chose a woolen coat with big buttons but sadly the price was exorbitant. Not something I could afford with my meager salary from working at our University food court. But my heart pleads to go for it...and I did. I was a proud owner of my first ever black furry coat. For many many winters after that, I remember digging my mitten-covered hands into its pockets and walking on snow filled streets. Many coats came later that but the memory of shopping for my first one is always special. :-)

Just like in the 90's, I am still obsessed with fresh or dried aloo bukhara. This ruby colored fruit is from plum/prune family and is a bit tart + sweet to taste. Biting into it takes me back to my grandmom's house where she used to bring home these luscious fruits every time they are in season. Few months ago, a good friend of my dad sent us a bag full of freshly harvested fruit from his backyard. Resisting the urge to eat them right way and making the usual jams or chutneys, I made few upside down mini cakes with them which turned out to be super moist and delicious. :-)

Mini Plum (Aloo Bukahra) Upside Down Cakes

Since the fruit is pre-cooked in the sugar syrup before hand, it becomes slightly mushy once taken out of the ramekins. But it tastes yumm nonetheless and the fine balance of flavors made the effort well worth it. Any other firm seasonal fruit available on hand can be easily substituted in this recipe. 

Makes 6 mini cakes + 3-4 cup cakes


For the cake batter:

2 cups all purpose flour
3/4 cup softened unsalted butter
1 cup sugar
1 tsp baking powder
1/2 tsp salt
2 eggs
2 tsp vanilla

For the topping:

1 tbsp unsalted butter
2 tbsp sugar
1 cup plum wedges


1. Melt a tbsp of butter, sugar and add plum wedges. Mix well until they are even coated and cook for 2 to 3 mins. Turn off heat.

2. Sift together flour, baking powder and salt. Whisk to combine. In a mixing bowl, cream butter and sugar until fluffy. Add eggs and vanilla.

3. Beat well for 2 to 3 mins on medium speed using electric mixer or whisk rigorously with hand.

4. Add flour mixture half cup at-a-time and Mix everything until just combined.

5. Preheat oven to 350 F or 180 C. Grease ramekins with butter and place a layer of fruit at the bottom. Top with few spoonfuls of cake batter and evenly distribute it.

6. Place these ramekins on a baking sheet and bake for 25-30 minutes until golden brown and a tooth pick inserted in the center comes out clean. Allow to cool for a 5 to 10 minutes. Gently invert each ramekin and unmould the cakes. Serve.

I had just a few spoonfuls of cake batter and plum wedges left. I applied the same technique of layering the fruit at the bottom, topping with batter and baked for 8 to 10 mins until a tooth pick inserted came out clean.  These upside-down cupcakes I must tell you were too adorable to eat. :-)

This is Recipe 63 added to 2013 Recipe Archive. Check out the rest of the recipes too.


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until next recipe,

October 29, 2013

Halloween Baking Ideas | Easy Hoot Owl Cookies - Step by Step Recipe

The season of festivities has already begun here in India (Dussehra + Deepavali) and in US (Halloween + Thanksgiving + Christmas). While I was US, October brought two things - lots of snow and the exuberant holiday spirit. It was very hard to give it a miss and not get sucked right into it. I never wore a Halloween costume myself but I have seen many friends who used to start their planning on what to wear and whom to scare with such gusto.

Hoot Owl Cookies
Now that I am staying far far away and terribly missing them, I made a batch of hoot owl cookies, right at the very last minute. I had all these plans to write about a cake recipe today but the nostalgia of celebrating couple of Halloweens with my friends back in US got the better of me. :-)

The hardest part of this super fun cookie recipe is the wait of at least 2 hours for the dough to set a bit. Other than that, it is a real breeze to make these and store in an air tight container. I have been munching all day on these and my 4 month old little nephew got real excited looking at them. Make some and enjoy this year's Halloween with friends and family.

Do I look scaryyyy?

Easy Hoot Owl Cookies

Adapted for Taste of Home Cookbook
Makes around 12 owl cookies
Prep Time: 25 mins + chilling
Cook Time: 10 to 13 mins


2-1/2 cups maida/all-purpose flour
3/4 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla extract
2 tsp baking powder
1/4 teaspoon salt
2 tbsp cocoa powder (original recipe used 1 ounce unsweetened chocolate, melted)
3 tbsp water
1/4 tsp baking soda
M & M's (or Gems)
few whole cashews


1. In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla.

2. Sift together flour, baking powder and salt; add 1 cup at a time to the creamed mixture.

3. Remove two-thirds of the dough; roll into a square on plastic wrap. Set aside.

4. Combine together cocoa powder, baking soda and little water.

5. Beat the cocoa mixture into remaining dough. Shape into an cylindrical log.

6. Place chocolate log at one end of the square and roll up. Pinch seams together. Wrap in plastic wrap. Refrigerate for at least 2 hours.

7. Unwrap dough and cut into slices. To form owl's face, place two slices side by side on a lightly greased or parchment covered baking sheet. Pinch dough at the top of the circles to form ears. Place M&M's in the center of each circle for eyes. Place a cashew in the center of the face for the beak.

8. Bake at 350° (or 180 C) for 10 to 13 minutes or until edges are lightly browned. Cool for 2 minutes before removing to a wire rack.

Who is more cuter - my nephew or the little owl?

This is Recipe 62 added to 2013 Recipe Archive. Check out the rest of the recipes too.


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until next recipe,

October 24, 2013

Amma's Recipes | Andhra Style Menthi Majjiga in 4 Steps and Less than 15 mins (Spiced Buttermilk with Fenugreek Recipe)

Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them.

Of all the many recipes of my mother I try to copy diligently, today's recipe tops them all. Ask my sister and she will tell you how crazy I am about 'Menthi Majjiga'. Every time I drop my mom's place for lunch/dinner, this has to be made. It just goes without saying. When I first ate it a few months ago, I was simply blown away by its utter simplicity and sheer deliciousness. I am still salivating as I write this sentence. Ok, I will just stop my ranting right here and directly jump to the ultra easy 4 step process of making classic Andhra Style Menthi Majjiga which involves almost no cooking and take less than 15 mins.

{Make Broccoli Paruppu UsiliMashed Amaranth (Keerai Masial) along with Instant Dosavakaya (Dosa Avakai) | Yellow Cucumber Pickle, hot rice and papads to make a complete South Indian meal :-)}


1. Add turmeric, salt and fenugreek-cumin powder to yogurt

2. Whisk until creamy. Add water if desired for a thinner consistency

3. Heat oil in a small kadai and add urad dal, cumin seeds, red chilli, and mustard seeds. Once they start to splutter add hing, green chillies and curry leaves.

4. Add tadka to the yogurt mixture and mix well

Andhra Style Menthi Majjiga (Fenugreek Flavored Spiced Buttermilk)


2 cups of yogurt
1/4 tsp turmeric
salt - to taste
1 tsp fenugreek-cumin powder***

For Tadka:

1 tsp each of urad dal, cumin seeds, mustard seeds
1 red chilli
few fresh curry leaves
a pinch of hing
2 chopped green chillies
1 tbsp oil

*** Dry roast fenugreek seeds and cumin seeds in equal amounts separately until light golden brown and grind together


Add turmeric, salt and fenugreek-cumin powder to yogurt. Whisk until creamy. Add water if desired for a thinner consistency. Heat oil in a small kadai and add urad dal, cumin seeds, red chilli and mustard seeds. Once they start to splutter add hing, green chillies and curry leaves. Turn off heat and let it sizzle for few seconds. Add to the yogurt mixture and mix well. Serve with hot rice or drink as a soup!

This is Recipe 61 added to 2013 Recipe Archive. Check out the rest of the recipes too.


For one more variation of Majjiga Pulusu/Mor Kuzhambu, try my mom's Chana Dal Wadi ki Kadhi (Lentil Dumplings in Yogurt Gravy)

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until next recipe,

October 1, 2013

9 Reasons Why I Still Blog + Okra (Bendakaaya) Sambar Recipe

This post from my good blogger friend Sra got me thinking. I read it. re-read it and was even compelled to tweet it. I felt she hit a homerun by aptly putting in words how we, bloggers feel almost every time we hit that "Publish" button. I did write a few words on how this blog got started in my anniversary post and today's version is just an extension of it - a contemplation of sorts on Why I Still Blog ..

+ I blog because it gives me joy, immense joy.

+ I blog because there is an under nourished writer in me. Sigh! I don't even consider myself  good at expressing myself - to put in words how and what I feel. And I want to change that, one post at a a time.

+ I blog because I make new friends almost every day. I read new blog posts which give a different perspective to life in general and inspire me to do and cook better.

+ I blog because I get to share stories and take notice of those moments which otherwise would be lost in oblivion.

+ I blog because I want to know my own story many years down the line. How my thoughts were shaped, what I did and why I made certain choices.

+ I blog because it is my platform to find support, to help people around.  Remember how so many of you rallied with me to raise funds for little girls at Vaidehi Ashram. I can never forget that heartwarming gesture and each one you who came forward and lend their hand has a special place in my heart.

+ I blog because it is a reflection on bit and pieces of my every day life. Not in its entirety, but you get an idea.

+ I blog because a lot of effort and passion goes into duplicating my mother's recipes; it's more than just a list of ingredients and a set of directions to follow. I want to remember the aroma of freshly ground spices in her kitchen, how my mother smiles at a perfect bowl of dal and how we discuss on what to make next for the blog - that is something I always, always wait for!

I blog because it challenges and inspires me in more ways I can ever imagine. I do fail many at times like not finishing VeganMoFo challenge last month, but the journey itself where I constantly brainstorm what to cook next and how to photograph within the limited resources I have is worthy enough to give any challenge an honest attempt.

So, tell me friends why do you blog? I know how much effort it takes to bring one post to life. I want to know what is that one thing that inspires you to do what you the best. :-) 

Today's recipe is from one of the first blogs I read very diligently. - Mahanandi. I am proud to say that Indira, the vivacious lady behind this popular blog is a good friend and I even had an opportunity to talk to her once. She occasionally blogs about food now and her posts these days are mostly about her garden and menu plans. But, I still adore her as she is one of the few people who influenced me to start my own blog.

Sambar with Okra (Bendakaaya Sambar)
Serves 3 to 4
Adapted from Mahanandi 

Bendakaaya (Okra) Sambar is something we make pretty often and is our house favorite. We save all those chewy, not-so-good okra and make this delicious stew by the end of the week. When served with rice and pickle, this sambar tastes darn good especially on cold dinner nights. If you have made it before, it is time to make some. Enjoy!


10 okra, washed and cut into long pieces
1/2 cup toor dal, washed and drained
1 onion, chopped
1 tomato, chopped
2 tbsp tamarind pulp
1 tsp sambar powder
1 tsp coriander powder
1/4 tsp turmeric
1/2 tsp salt
1/2 tsp oil

For Tadka:

1 tsp oil
1/2 tsp each - cumin seeds, urad dal, mustard seeds
2 dry red chillies
few curry leaves
a pinch of hing


In a pressure cooker, add toor dal with 1 cup water and cook for 3 to 4 whistles. Mash the dal. Heat 1/2 tsp oil in a kadai and add onion and tomato. Cook for few mins and then add okra pieces. Saute until soft. Add a glass of water, tamarind pulp, turmeric, salt, coriander powder and sambar powder. Mix well, cover and let it simmer for about 10 to 12 mins on low-medium heat. Okra must become tender. Add mashed dal and continue to simmer for 10 mins. Adjust salt if necessary. Turn off heat and cover.

In a separate kadai, add a tsp of oil. Once hot, reduce heat and add urad dal, mustard seeds and cumin seeds along with red chillies, curry leaves and hing. Once mustard seeds start to splutter, gently add the tadka mix to sambar. Cover and let it sit for few minutes so that the flavors blend in. Serve hot with rice and papad.

This is Recipe 60 added to 2013 Recipe Archive. Check out the rest of the recipes too.


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until next recipe,

September 20, 2013

[VeganMoFo 2013] Vegan Basil Almond Pesto in a Mortar and Pestle

This post should have been published few days ago. But, you know Life. It gets busier when one least expects it and now I have jotted down so many things in my "to-do-list" that I have stopped frantically checking it for every few minutes. I took a deep breath, closed everything else and sat down to - write about my absolute favorite way to make pesto, not in a food processor but the old way, in a mortar and pestle. :-)

September 12, 2013

[VeganMoFo 2013] Brown Rice and Black Lentil Bagel Burgers Recipe

I still remember, it was about 5 years ago, a perfect sorts of evening - when it was slightly drizzling outside and I was sitting by the side of our window with a pen and a pencil, to jot down those few things I want to do before I turn 30.

September 9, 2013

[VeganMoFo 2013] Sprouted Moong Dal and Babycorn Salad Recipe

I am well known in my household as the one who gets excited for tiniest things in life and let me tell you, sprouting beans is one of them. Yes, it needs time and little patience. But the joy to see tiny shoots at the end of the third day is just beyond words!

September 6, 2013

[VeganMoFo 2013] Appadalapindi | Andhra Style Urad Dal Powder Recipe

At times I feel that this blog is more than just a record of recipes I try in my kitchen. When I read some of my older posts, it shows how I have eveolved over time as a person and when I start to write about my amma's recipes, I get a feeling that am unfolding a culinary legacy for me and for many generations to come. Even to this today, I look back at this 15 mins rasam recipe when I am sick or terribly miss my mother.

September 5, 2013

September 3, 2013

[VeganMoFo 2013] Spaghetti with Breadcrumbs, Garlic and Olive Oil

Today's recipe, my friends is a winsome tribute for a lazy or super-busy days. Cooking pasta is the only time consuming part in this super simple delightful pasta dish. :-)

September 1, 2013

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