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Tag: EggFree

Quick Breakfast Mofongo with Calamari

Sometimes I get bored of eating eggs for breakfast. And although I have read that we can eat as many eggs as we want every day, a little voice in the back of my mind keeps telling me that too much of anything is probably not a good idea…

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I tend to eat leftovers from dinner or create a quick breakfast like I did today with things I have on hand. Breakfast for me is no longer the typical “bread with something”. It hasn’t been for a long time; and I feel much healthier, my internal system works much better, and I am satiated for much longer during the day. Breakfast has become my most important meal of the day, and one I actually look forward to each morning, especially at home.

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To make this mofongo, I used ripe plantains, so it resulted in a sweet-savoury mix. However, to make a real mofongo, use green plantains instead.

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I’ll be posting a “real” mofongo recipe soon, once I am in my London kitchen. 😉

Quick Breakfast Mofongo with Calamari
Recipe Type: Breakfast
Cuisine: Latin American
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 1
Serves 1.
Ingredients
  • 1 medium ripe plantain (or green plantain)
  • 4-5 baby squids/calamari, cleaned and pat-dried
  • 3 garlic cloves, minced
  • olive oil or fat of choice
  • sea salt, to taste
  • cilantro or parsley, chopped
Instructions
  1. Peel and cut the plantain into slices.
  2. Add some olive oil or fat of choice to a pan over medium heat.
  3. Saute the plantain pieces until golden brown on each side.
  4. Place the cooked plantain pieces into a mortar, and with the pestle roughly grind them up with 2 minced garlic cloves.
  5. Place the mixture into a small bowl or mould, creating a “hole” in the middle in which the squid will later be placed.
  6. In the same pan as before, add a bit more olive oil (or fat of choice) and stir-fry the squid with the remaining garlic clove, until tender.
  7. Add sea salt and pepper, to taste.
  8. On a cutting board, cut the squid into bite-sized pieces and spoon over top the mofongo bowl.
  9. Garnish with cilantro or parsley.
  10. Eat immediately and enjoy!

Paleo Shortbread & Tomato-Honey Jam Cookies – SABH

“Who stole the cookie from the cookie jar?” …

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It’s that time of month again…to join in on the fun of recipe exchanges with the Sweet Adventures Blog Hop! I love the creativity and enthusiasm I find in all the participants; and very much enjoy being part of this special group.

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If you’re a blogger, you too can join! Just check out the instructions at the bottom of this page for all of the information.

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I’ve missed a few SABH lately and I really didn’t want to miss August’s “Cookie Monster” hop. So, I created this cookie especially for this event.

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Why tomatoes?

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Well, we bought a box of  5kg the other day and I need to use them up! In fact, I’m making a Dutch tomato soup, by special request from my husband, tonight, and I’m blanching and freezing up the rest for later use.

Paleo Shortbread & Tomato-Honey Jam Cookies
Recipe Type: Dessert
Author: The Saffron Girl
Serves: 10
Makes 10 cookies/biscuits.
Ingredients
  • For the shortbread:
  • 1/2 cup butter
  • 1/4 cup + 1 tablespoon raw honey
  • 1 1/4 cups ground almonds (almond flour)
  • 1/2 cup coconut flour
  • 2 tablespoons arrowroot powder
  • 1/4 teaspoon coarse sea salt
  • For the tomato jam:
  • 6 medium tomatoes
  • 3/4 cup raw honey
  • 1/4 cup freshly squeesed orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • freshly ground rosemary (optional)
Instructions
  1. For the shortbread:
  2. Place the butter and honey in the food processor and pulse until smooth and creamy.
  3. Add the rest of the ingredients and pulse until a dough is formed.
  4. Create a ball or sausage with the dough and cover with a piece of parchment paper.
  5. Freeze for about 30 minutes.
  6. Bring out of the freezer and let stand 10 minutes before using the dough.
  7. On a sheet of parchment (or the same one used to freeze), roll out the dough with a rolling pin.
  8. Cut out desired shapes and transfer the cookies with a spatula to a a cookie sheet covered with a sheet of parchment paper.
  9. Bake at 180C (350F) for 6-8 minutes on the bottom rack. Remove from oven and let cool before touching, so they can harden.
  10. For the tomato jam:
  11. Peel the tomatoes with a sharp knife. (You can also scald them in water; but I personally find it easy to simply peel this small amount.)
  12. Cut the tomatoes into small chunks and place them in a medium sized pot.
  13. Add the honey and orange juice.
  14. Over low heat, cook for 25 minutes, stirring occasionally.
  15. Add the ground cinnamon and nutmeg and mix well.
  16. Cook 5 minutes longer.
  17. Remove from heat and allow to completely cool.
  18. You can either keep the jam with chunks or puree it with an immersion blender for a smoother spread. Strain if desired. (I kept mine with chunks, as it gives it a more rustic feel.)
  19. Pour into a jar and refrigerate.
  20. For using the jam with the cookies, make sure you refrigerate at least an hour before applying to the cookies. Overnight is better.
  21. To assemble:
  22. Place about 2 teaspoons of the jam on a “whole” cookie.
  23. And place the cookie with a “hole” on top.
  24. Sprinkle with some ground rosemary, if desired.
  25. Repeat until you have completed with all the cookies.
  26. NOTE: You can add more flavour to these cookies for other recipes by adding in the dough one of the following, for example: rosemary, edible lavender, sesame seeds, or even chopped up nuts.

 

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The Sweet Adventures Blog Hop, or SABH, is brought to you by 84th & 3rd and monthly Guest Hostesses.

The August 2013 ‘Cookie Monster’ hop is open for linkup until 11:59 pm, Friday 23 August [AEST Sydney time].

IMPORTANT – The instructions below cover how to link up but if you aren’t sure of something don’t hesitate to ask! Detailed instructions can be seen here. Remember, SABH is open to all food bloggers but only new posts published after the hop goes live can be linked up.

  1. Add a link to this post somewhere in your post. You won’t be able to link up in the hop without a ‘backlink’ to this hostess post included in your post.
  2. Click here for the Thumbnail List code – Copy the code and add it to the bottom of your post in HTML view.
  3. Click here to Enter the Hop – Make sure to do this step so you appear in the list too! Add the link to your SABH post (NOT your homepage). Your entry will be submitted when you click ‘crop’ on your photo.

Use the #SABH hashtag to tell the world about your post! You can follow us on Twitter: @SweetAdvBlogHop and on Facebook /SweetAdventuresBlogHop for new hop announcements and general deliciousness. Thanks for joining!

This is a Blog Hop!

Spanish Spiced Hamburgers with Sweet Potato Chips

I’ve never really like hamburgers. Can you believe that? Well, okay, I’ll admit I love them off a barbecue grill with the right toppings and I especially love them with these spices.

My aunt Virginia, from whom I learned this recipe, makes a version of these, which are truly the only way I’ll eat a hamburger at home. And my husband loves them so much, he ate three the other night! (Mind you, he’s not Paleo and eats his with a burger bun.)

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I served these over a bed of wild rocket (arugula), topped them with some avocado and tomato slices, a sprinkling of fresh onions, and accompanied them with some sweet potato chips or crisps.

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For the sweet potato chips: simply peel the amount you want to use, slice thinly with a mandolin (careful to not cut yourself,  these things are very sharp), sprinkle with some coarse sea salt and toss in a bowl, then fry them in plenty of oil. I used olive oil in a deep pot (I haven’t yet opened up my deep fryer), turning them frequently with a slotted spatula to ensure they didn’t stick to each other and didn’t burn.

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I cooked my burgers in lard on a frying pan on the stove. The lard gives them an added flavour, but I imagine on the bbq they are also great.

Spanish Spiced Hamburgers with Sweet Potato Chips
Recipe Type: Main
Cuisine: Spanish
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 500g minced (ground) beef
  • 1 medium onion, peeled and very finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon thyme
  • coarse sea salt, to taste
  • a sprinkle of turmeric for colour (I used probably about 1-2 teaspoons)
  • 2 tablespoons white wine
  • lard, for cooking
  • sweet potatoes, peeled and thinly sliced with a mandolin
  • olive oil, lard or other fat for frying the potatoes
Instructions
  1. For the hamburgers:
  2. Place all of the ingredients in a bowl and mix well with hands.
  3. Form hamburger patties of the size you like. (I made 4 medium ones and a tiny one with this amount of meat.)
  4. Melt about 2 tablespoons of lard in a frying pan.
  5. Cook the burgers to your liking.
  6. For the sweet potato chips:
  7. Simply fry them in the grease of preference. I used a slotted spatula and stirred frequently to ensure they did not burn or stick to each other. They fry much quicker than regular white potatoes do.

 

Paleo Chili “Peanut Butter Cups” (No Peanuts, No Bake)

While making some Salted Chestnut “Sugar” Cookies, I realised the taste of the dough was very similar to that of a peanut butter cup. I actually do not like peanuts at all, except for maybe in a satay sauce or with this minor exception, in a candy cup. In fact, growing up, I couldn’t stand eating the traditional American peanut butter & jelly sandwich. It still upsets me to think about it…

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However, the combination of sweet and salty and chocolate all in one is definitely a different story. And the best part of this, is that there are no peanuts, which are not as healthy as we used to think and cause many allergies, as they are a legume (which have a lot of anti-nutrients).

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These “peanut butter cups” are made with chestnut flour, which is very versatile and fun to bake and cook with. The chocolate I used was from this Chili Chocolate recipe, which I altered as follows for the candy cups:

Chili Chocolate

Ingredients:

  • 1 cup grated raw cacao butter
  • 1/2 cup coconut oil
  • 1 cup raw cacao powder
  • 1/4 cup raw honey (add more to taste, if you like)
  • 1/2 teaspoon chili powder

To make, simply melt all the ingredients together over low heat on the stovetop or in the microwave. It takes less than a minute. If you prefer to omit the chili, do so; although I have to say I like the combination of sweet, salty and spicy, but it’s my personal preference. 😉

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And as this is a “no bake” recipe (minus a little bit of heat to melt the chocolate mixture), it’s perfect for joining this month’s Sweet Adventure’s Blog Hop “Sweets Without Heat”.

I warn you though: they are addictive! I made one batch and never made it around to taking pictures, so  I had to make a second batch to be able to photograph them…. and to indulge again, of course!

Okay, let’s get started!

Paleo Chili “Peanut Butter Cups” (No Peanuts, No Bake)
Recipe Type: Raw Dessert
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Total time:
Serves: 24
Makes about 24 mini cups.
Ingredients
  • For the Chili Chocolate Recipe:
  • 1 cup raw cacao butter, grated
  • 1/2 cup coconut oil
  • 1 cup raw cacao powder
  • 1/4 cup raw honey (more to taste, if desired)
  • 1/2 teaspoon chili powder (omit, if desired)
  • For the Chestnut Filling:
  • 1 cup chestnut flour
  • 1/4 cup + 2 tablespoons coconut oil, solid and packed
  • 3 tablespoons raw honey (or sweetener of choice)
  • 1 teaspoon coarse sea salt (add more, if desired)
Instructions
  1. Make a batch of the Chili Chocolate, by melting all of the ingredients together in a saucepan over low heat, about 1 minute.
  2. Prepare a mini cup cake pan with liners.
  3. Pour 1-2 teaspoons of the melted chocolate mixture into each cup.
  4. Refrigerate for at least 30 minutes until set.
  5. In the meantime, mix all of the ingredients for the Chestnut Filling by hand in a mixing bowl.
  6. Place about a teaspoon of the chestnut filling on top of the set chocolate in each cup.
  7. Pour another 1-2 teaspoons of melted chocolate over top and refrigerate again until set.

 

 

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The SABH is brought to you by 84th & 3rdThe Capers of the Kitchen Crusader, and moi, Dining With a Stud. This blog hop is open to all food bloggers.

This  hop is open from 9am 20 May 2013 – 11:59pm 27 May 2013 [AEST Sydney  time]. Please only link-up new posts published on or after 20 May.

For entry instructions, the badge and joining the fun, please check this month’s host recipe, Raw Chocolate Ganache Tart by Dining with a Stud.

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Click here to enter your link and view this Linky Tools list…

Salted Chestnut “Sugar” Cookies (Egg Free)

Don’t let the name fool you! These cookies are refined sugar free and better than the “original” sugar cookie. In fact, they are so good, I won’t tell on you if you eat the dough raw!…..

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They are quick and easy to make; and if you’re in a hurry, skip the fridge step and bake. (Refrigeration, however, helps the cookies hold their shape.)

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So, what are you waiting for? Go, give them a try!

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As a NOTE: Chestnut flour tends to make things a bit “browner” or darker. I baked my cookies on the bottom rack of the oven to try to keep them lighter. However, if you want them even lighter, do the same, and place something (like another cookie sheet) on the top rack to avoid the direct heat from hitting the cookies.

Salted Chestnut Cookies
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 15
Makes about 15 cookies.
Ingredients
  • 1 cup chestnut flour
  • 1/2 cup coconut oil, solid and packed
  • 1/4 cup raw honey
  • coarse sea salt
Instructions
  1. Place the chestnut flour, coconut oil and honey in a mixing bowl.
  2. Knead with hands until a soft dough is formed and all the ingredients are well incorporated.
  3. Place the ball of dough on a piece of plastic foil.
  4. Roll into a sausage, about 1 1/2 inches (about 4cm) in width.
  5. Refrigerate for at least one hour.
  6. Preheat the oven to 180C (350F).
  7. Cut the dough into 1/2 inch (approx 1 1/2 cm) slices.
  8. Drizzle with coarse sea salt.
  9. Bake on the bottom rack of the oven for about 4 minutes.
  10. Remove from oven for the next step:
  11. With a fork, create a “mesh” imprint on each cookie.
  12. Return to the oven and bake an additional 4-6 minutes until golden brown.
  13. The cookies will be very soft to the touch straight out of the oven.
  14. Allow to cool at room temperature to harden before serving.

 

Banana Zucchini Bread/Cake/Muffins (Nut Free, Grain Free, Egg Free & Sweetener Free!)

NOTE (11 July 2013): When I originally made this recipe, I tested it three times, with different combination of ingredients. On the third attempt, the recipe worked for me and held together fine, as you can see in the photographs.

Since then, a number of readers have tried the recipe with varying results, many stating that it does not set. I’ve tried making changes, adding flax, adding chia, gelatine, arrowroot…the point is, I have not yet been able to make the adjustments which creates an infallible recipe and stays true to the great flavours of the original recipe.

I asked on Facebook the other day, whether or not to keep this recipe up, and the majority who responded said to bring it back (after having unpublished it). So, here it is again, with no changes yet.

In the meantime, I will continue to experiment with this until I find the right combination of ingredients that do not alter the flavour and work right each time. Please stay tuned!

Original post follows:

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A friend of mine, who is in culinary school, asked me the other day for recipes for people with allergies (no eggs, no gluten and no nuts). I offered information on egg substitutes and baking with coconut flour and nut flours, but really had no real recipe that covers all three bases.

I have been trying to develop an egg free and nut free bread for a couple of weeks. All the Paleo breads I’ve  made up until now have a lot of eggs and nuts; and although it’s very healthy to eat both, of course, I don’t want to be eating them on a daily basis as part of my breakfast. I try to vary what I eat every day as much as possible, but I’m not always in the mood to cook as soon as I get up, so “bread” is always an easy thing to resort to.

Well… “insert drum roll here”…. I finally got it right! I intended it as a quick bread for brekkie, but because of the bananas, it’s much sweeter than your regular breakfast bread (although I ate it today with some “raw” blue cheese!). I think next time, I’ll make it as muffins or as a cake with a coconut frosting….yum…

Also, I think the recipe lends itself to substitutions for the bananas, such as apple sauce. So, I foresee a lot more experimenting in the future… 😉

BANANA ZUCCHINI BREAD (Nut Free, Grain Free, Egg Free, and Sweetener Free!)

Ingredients:

  • 1 1/2 cup mashed, ripe bananas
  • 1/4 cup coconut oil, not melted, but soft
  • 1 teaspoon orange zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cardamom (optional)
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons baking soda
  • 1 cup grated zucchini
  • 1/2 cup coconut flour

Process:

  1. Preheat oven to 180C (350F).
  2. In a large bowl, mix the bananas, coconut oil, orange zest, vanilla extract, and cardamom. With a hand beater, beat until smooth and fluffy.
  3. Add the sea salt and baking soda and incorporate well.
  4. Add the coconut flour and mix well.
  5. Fold in the zucchini.
  6. Pour into a loaf pan (mine is about 6×3 inches) and bake for 40-45 minutes.
  7. Allow to cool before removing from loaf pan, and to cool completely before slicing.

 

Chestnut-Rosemary Tart or Pan

Growing up, I used to hate eating chestnuts. It’s very typical in Spain to eat them raw or roasted on the fire; and it’s a traditional scene during the fall and winter to see the vendors with their roasting carts on the streets selling roasted chestnuts and other goodies. I did and still do love the smell of roasted chestnuts… it symbolises the beginning of autumn and the beautiful holiday season to come.

And to-day, I actually love to eat them, especially when they are vapor-cooked and so sweet. (I’m still not keen about the raw ones…) And now, I have discovered chestnut flour! My mother says there used to be a lot of desserts and dishes that were made in Southern Spain with chestnut flour. But I’ve never knowingly tried anything nor made anything with it before. But during the Christmas holidays, I stole a number of recipes from my mother’s collection (Mama… remember the recipe of the wilted kale you were asking for the other day…well, I DO have it ;-)).

The other day, I tried experimenting with chestnut flour and almond flour together to make some breakfast bread; and although the flavour was really good, the texture was not quite right. But while I’m still working on perfecting that recipe (to share with all of you), I was intrigued by this one and can’t rave enough about it!

This tart below is de-li-cious!!! Don’t be tempted to add any sweetener (until you make it at least once), as it has just the perfect sweet combination with the sultanas and the chestnut flour, which is quite sweet on its own. Additionally, for those of you with egg allergies or just wanting to make something without eggs, this is a perfect recipe to build upon! And the additional plus is that it is really, totally sugar or sweetener free!

CHESTNUT-ROSEMARY TART (or PAN, as it’s called in Spain)

Ingredients, for one 19cm or 7in diameter-tart (it comes out to about 3cm in height)

  • 150g chestnut flour
  • 250ml water
  • 2 tablespoons olive oil
  • a pinch of sea salt
  • 1/4 cup sultana raisins (more if desired, up to 1/2 cup recommended for a sweeter tart)
  • 1/4 cup pine nuts
  • freshly ground rosemary (I used about 1 to 1 1/2 teaspoons)

ready for the oven

Process

  1. Preheat the oven to 180C (350F). Grease with some olive oil a small tart pan (19cm or 7in diameter). Set aside.
  2. In  a medium bowl, mix the chestnut flour, 1 tablespoon of olive oil, and salt. Add the water, whilst whisking until smooth. The mixture will be quite liquid.
  3. Add the sultanas and mix well.
  4. Pour into the tart pan and sprinkle with pine nuts and some ground rosemary or rosemary sprigs over top.
  5. Drizzle the remaining tablespoon of olive oil over top.
  6. Bake for 35-45 minutes or until an inserted toothpick comes out clean.
  7. Allow to cool completely before cutting and serving.

Make it now, and I dare you to have just one piece! Enjoy!

*Just a side note about chestnuts: they are the highest alkaline producing nuts, are a good source of fiber, rich in Vitamin C, rich in folates (folic acid), they are a rich source of mono un-saturated fatty acids, are an excellent source of iron, calcium, magnesium, manganese, phosphorus and zinc. Plus, they contain a number of other Vitamin Bs. And of course, they are gluten free. I wish I would’ve like them more as a child, but now is not too late to start enjoying all their goodness.

**A note on variations possible: you can use other types of dried fruit, such as apricots or prunes instead of the raisins; also, you can use slivered almonds or coarsely ground almonds or another nut instead of the pine nuts. Other fresh or dried herbs can be used as well, such as thyme or oregano. Experiment depending on your taste buds and mood… and above all, have fun with this recipe!

Mayonnaise Without Eggs! (and Ensaladilla)

Today was the penultimate torch relay day for the London Olympics 2012. So, we rushed out to see it passing through North End Road, in West Kesington. We made the right choice of viewing location, as there were many people, but nothing overwhelming nor crowded. In fact, it was rather easy to get there on the tube, as well as coming back home.
Since we left before lunch, we decided to eat out at our destination. We each had a kebab, standing on the sidewalk, waiting for the torch relay procession. It was probably the worst kebab we’ve ever had. Needless to say, yet I’m saying it nonetheless, we ate a few bites and threw the kebabs out. So, by the time we arrived home, we were quite hungry and with nothing prepared to eat.
I’ve had a craving for homemade mayonnaise for some days now. I remember helping my great-uncle in Spain make traditional, egg mayonnaise, and having to pour the olive oil very slowly and very carefully, as he whipped the egg yolks with a fork by hand. It was a tedious and patience-defying process, but the results were delicious!
Anyway, , I decided today was the day to make it and of course make proper use of it with a typical Spanish summer salad, called Ensaladilla, since it’s so warm out in London.
The ensaladilla takes on various forms, depending on one’s own preference and family recipes. The most typical one is called ensaladilla rusa, named after Lucien Olivier, a Russian chef, who created the salad circa 1860. It generally includes peas. However, I don’t really like them, so I make mine without. Additionally, instead of the canned tuna I used today, one can use cooked fish of a meaty/chunky type or even fresh, cooked tuna. My mother particularly likes to make hers with chunks of cooked sea bass.
Mayonnaise Without Eggs or Milk Mayonnaise*
I started making a traditional egg mayonnaise, but after ruining two batches and with no eggs left, I decided I should try the milk version, which I haven’t made in a long time.
Ingredients
  • 100 ml of room temperature milk
  • 150 ml of olive oil, extra virgin
  • sea salt
  • lemon juice
Process
Add the juice of 1/2 a lemon and a pinch of salt to the milk. Place this in a blender and start to blend. Add olive oil, VERY slowly (as a string), until emulsified. You will know if you’ve gone past the emulsifying point, as the milk and the oil will separate. If this happens, you will have to start all over again. For the ensaladilla, I made a double batch.


Ensaladilla
Ingredients
  • 4 medium carrots, washed and not peeled
  • 4 medium potatoes, washed and not peeled
  • 3 medium eggs, boiled for 11 minutes
  • 1/2 kilo of small shrimp or the equivalent of medium shrimp, by volume, with shells
  • two small cans of tuna in olive oil, or fresh tuna, cooked, if you prefer
  • pimiento morron (for decoration, and optional)
Process
Place the washed vegetables in a pot with water and cook. The carrots should be tender, but not overcooked, in about 20 minutes. Poke them with a fork; if they require more time, adjust. The potatoes should take about 30 minutes to be tender, but as potatoes vary by type, check with fork as well. When the vegetables are done, rinse with cold water and let cool. Peel and cut into squares.
Boil the eggs. When done, rinse with cold water and let cool. Peel, reserving the egg yolk for decoration. Cut the whites into squares.
Cook the shrimp in their shells in a separate pot. Once they are done, rinse with cold water and let cool. Peel. If they are medium sized, save a few for decoration, and cut the rest in half.
Place all of the cooked ingredients and two small cans of tuna in a bowl. Add all the mayonnaise, reserving about 6 tablespoonfuls. Mix well, without breaking the vegetables. Spread into a shape in a serving platter and cover with the remaining mayonnaise. Spread the mayonnaise over so it looks like frosting of a cake.
Decorate with grated egg yolks, some shrimp and pimiento morron.
Buen Provecho!
*I’m a bit lactose intolerant yet don’t generally have a problem with the milk version, but for those of you who do, you can substitute with yoghourt or make the egg version, which I’ll post separately. 
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