chef kelly…with 2 tbsp of love | perfect umami bites

Year of the Rabbit – Chinese New Year Chef Kelly-style~

Posted on 02/16/2011 by chefkelly

Chinese New Year Cooking Event & Professional Women’s Networking Party hosted by Linda Press of Corpcommunicators and taught by moi.

A great event held earlier this month introducing those perhaps unfamiliar with all-things-asian cuisine; hoped to have inspired if not rid of the fear of cooking especially for those who are hard at work and don’t have too much time for cooking.

(Photo courtesy of the lovely assistant, Aryn – who took this picture).

On the menu included:

Korean rice cakes with turmeric sesame mayo & hot Korean pepper paste (always a crowd pleaser). This thing is magic. With (sliced) rice cakes purchased from the Korean market, soak for 30 min, drain and pan fry with a little bit of oil. This plastic-y looking thing turns into a lovely crispy on the outside and soft and chewy on the inside nibblers that’s sure to please all kids and adults. The kids asked – do you have any more of those korean rice cakes?…I got them hooked;0

Elk dumplings with green onion & star anise – see my recipe below. We had some lovely ground elk that proved that fusion IS a good thing. Tender, succulent and umami with some soy dipping sauce.

Buddha’s delight stirfry – I really can’t imagine writing a recipe as it really IS that simple. Pick your veggies – I picked:

Carrots (1/2 cup sliced)

Bok Choy (4 cups, washed and separated)

Sugar snap peas (1/2 cup – be sure to pull the stringy sides)

Shiitake mushrooms (caps only, washed and sliced thickly)

Sauce/zinger: fresh ginger, garlic, yuzu paste, sake & Bragg’s amino

((no pic here – as I was too busy cooking and teaching))

The key is to stirfry the longest cooking veggies first; Start by making a marinade oil by sautéing ginger with garlic, then tossing in the carrots (2-3 min) followed by shiitake, snap peas, and bok choy. When all the veggies start to wilt, add your yuzu paste (found at local Japanese grocery stores and a really cool zinger spice, a combo of lemon/lime & hot green pepper adding just the right amount of “zingwing”, followed by Bragg’s amino and sake. Toss and serve.

Jasmine rice- The same – super easy.

1 cup jasmine rice (cooked in rice cooker, as you would cook white rice)

¼ cup finely chopped cilantro

1 tbsp roasted sesame seeds

½ of a lemon or lime (Meyer lemons are wonderful for this – and you can even save some zest beforehand

Sprinkle of good sea salt

Toss cooked jasmine rice with cilantro, sesame seeds, lemon juice and sea salt. Serve hot.

Here’s a picture of the same rice made tonite and served with some teriyaki salmon & tempura zucchinis.

Magic ginger milk pudding

Thanks to a recipe by Francis Lam originally discovered in Salon.com – I think it’s quite beautiful, magical and just perfect. My adopted version has four simple ingredients:

- 3 cups Whole (organic) milk

- 2 tbsp ginger juice (from fresh ginger)

- 6 tbsp evap cane juice

- Vanilla bean (scraped)

Fresh ginger has an enzyme called protease that has this awesome chemical reaction with the milk when steamed and turns the milk into, well, pudding! Not a jello-custard like pudding but one that’s an quasi altered state between milk and pudding. It’s luscious, sexy and oh-so-comforting. Not for the faint of heart as the ginger does have a nice spicy kick (the kids didn’t dig them as much as the adults) – it’s simple, easy, and just perfect palate cleanser after a much flavorful main course, I think.

So – onto the magic. Boil water for steamer – a pasta pot will do. Mix all three ingredients in a measuring cup and pour equal amounts into shot glasses or small ramekins. Place the shot glasses or ramekins slowly into the steamer and gently steam in medium heat for about 10 min. Shake the pot gently and you’ll be able to see the milk pudding firm up. Longer than 10 min and it curdles so no longer than 10. Let cool for 10-15 min or you’ll burn your mouth~ Serve it warm or cold (in fridge) topped with some mandarin orange, almond slices and some Scharffen Berger dark chocolate shavings – down the shotglass and taste it going down into perfect bliss.

Hope you enjoyed some of Chinese New Years and wish everyone a prosperous, calm and importantly happy new year! Happy 2011~

2tbsp of love; love for food and love for life.

-chef kelly

Posted in Chef Kelly, becoming a chef | Tagged asian cooking class, asian dessert, buddha's delight, chinese new year, cooking class, corpcommunicators, dumplings, elk, ginger dessert, jasmine rice, milk pudding, stirfry, womens networking, yuzu | 1 Comment

Chinese New Year – celebrated with homemade dumplings & korean rice cakes

Posted on 02/03/2011 by chefkelly

CNY or Chinese New Years is today, February 3^rd but guess it could also have been yesterday since they’re a day ahead of us here in the USA.

The year of the rabbit according to the holidayspot says that 2011 is going to be a “placid very much welcomed year after the year of ferocious tiger in 2010” And somewhat ferocious 2010 it was –laid off from work, got another job and welcomed two new puppies into my world (albeit not so ferocious;)). Hope that means that with all this craziness of the world that things may soon be more peaceful and pleasant leaving room for relaxation, laughter and happiness. Along with that – some bonus – “money can be made without much labor”, it says but don’t be lazy or take advantage of it. Sounds like a fortune cookie or my grandma lecturing me on one of her sayings, huH?!

In celebration of CNY – which btw is celebrated by MANY many Asians and not just Chinese – I wanted to share a recipe as well as some traditions and symbolisms associated with CNY. I’m also excited to be hosting a fabulous CNY cooking class at Linda Press’s pad this weekend meeting many power supergirls who seem to make it all happen and doing it with finesse and a smile.

Korean tradition of CNY –

Morning of CNY – Korean families including extended relatives gather around the table to make dumplings; meant to bring luck and wealth kinda like black eyed peas, I guess. And along with dumplings, Korean rice cakes (pronounced “duk” or “taeok” according to wiki) are a must. My mom says that over the history of Korea that these tasty rice cakes of all colors, sizes and variations has come to symbolize celebrations of life because rice was hard to come by and was often enjoyed by the aristocrats or special occasions only. So with time, rice cakes has become like birthday cakes; enjoyed at these special life moments such as CNY, birthdays and even deaths. And eating rice cakes on CNY is symbolic of turning a year older; obviously you couldn’t double count cny + your bday but when older Korean people like my grandma asks you how old you are – you are supposed to assume you’ve already turned a year older that year even if you haven’t celebrated your birthday yet, confusing and not fair, huh?

Homemade Dumplings (inspired by flavors of chef kelly, of course)

(makes approximately 45 dumplings or serving 6-8 people with side dishes)

Ingredients:

- 1 lb. ground pork (You can use a mixture of pork/beef/bison even chicken & actually used elk provided by Ms. Press for this recipe)

- 1 cup thinly minced green onion

- 1 box organic medium or firm tofu (14 oz) – squeeze out excess water using cheesecloth

- 2 tbsp shoyu or light soy sauce

- 2 tbsp olive oil (if your protein has little fat)

- 1 tbsp sesame oil

- 1 tbsp minced garlic

- 1 tsp rice vinegar

- 1 tsp japanese mirin

- 4 cloves, 1 star anise (crushed finely)

- 1 tbsp finely minced fresh ginger

- 1 tsp black pepper

- 1 package of round gyoza skins (available at all grocery stores)

Make:

1) Start boiling water in a large pot – this is where the dumplings will be cooked if boiling is the way you want to go. You also have the option of pan frying it (~2 min on each side with a drizzle of oil) which takes longer and has more of a “snack” appeal than a formal meal.

2) In a large bowl, combine all ingredients until mixed thoroughly.

3) Dumpling assembly: you’ll need a bowl filled with water, a teaspoon and a tray lined with parchment paper & sprinkled with some flour so that your assembled dumplings don’t stick.

4) Lay your wonton/dumpling skin on the palm of your less dominant hand. Using your dominant hand, dip your fingers into the water and wet the outer edge of the dumpling skin so that you’re getting the outer edge of the dumpling ready to be sealed.

5) Take a teaspoon of the dumpling “stuffing” and lay it right in the middle being careful not to get it toward the edge. Flip one side of the dumpling skin to the other side until it becomes a half circle. Then take special care to individually seal the edge (so that stuffing does not explode out) by pinching your thumb and index finger around the entire edge inch by inch. Set aside on a tray. Repeat. Trust me – it’s a lot easier and fun to have the entire family/friends involved in this project as making it is almost as fun as eating itself. And don’t be intimidated by the sheer # of dumplings – you can easily freeze them (freeze them individually on a tray and then store in a ziplock bag) and store up to 1-2 mo.

6) Place dumplings into the boiling water and cook until translucent and floating to the top – about 3-4 minutes. Drain and serve with dipping sauce.

Dipping Sauce:

- 1 green onion (minced)

- ½ inch fresh ginger root (finely julienned)

- 2 tbsp shoyu/light soy sauce

- 2 tbsp Bragg’s liquid amino

- 1 tbsp apple cider vinegar

- 1 tsp sesame seeds

1) Mix all ingredients and serve with dumplings.

Korean rice cakes are usually served with the dumplings in a beef broth soup and eggs drizzled in like egg flower soup. For this recipe – I’ve made the fun “snacking” dumplings:)

Posted in becoming a chef | Tagged chinese new year, dumpling recipe, korean rice cake | Leave a comment

Bon appetit mag brownie recipe – tweaked

Posted on 02/02/2011 by chefkelly

Latest weakness lately? All things chocolate. So when this month’s issue of Bon Appetit arrived in the mail with a cover page of luscious brownie – I had to try out the recipe.

Mine turned out bit fudge-y and VERY chocolate-y, just like the way I like them. My own translation meant using evap cane juice instead of sugar and at that, 1/4 cup less; and just for kicks, switched 1/2 of the walnuts for 1/2 macadamia nuts- which resulted in a slightly varied crunchy texture you don’t get with just walnuts (at least that’s what the hubs said – and a big thumbs up). Needless to say, we ate them all but here’s my pic and the link to the recipe from Bon Appetit! Thanks, bon appetit!

Posted in becoming a chef | Tagged bon appetit, brownie, chocolate, dessert, evap cane juice, macadamia nuts | Leave a comment

Savory Brussel Sprouts inspired by Osteria Mozza

Posted on 01/21/2011 by chefkelly

It has just occurred to me. Why is brussel sprouts called sprouts? It certainly doesn’t taste sprouty. Perhaps it’s because it’s like baby cabbages, sprouty cabbages? Whatever the reason, brussel sprouts has become one of my favorite vegetables of all times. Very cool-looking on the stalks that it grows in; it’s like mini baby rose cabbages but so much better. They often get a bad rep, I think – because 80-85% of fresh brussel sprouts are sent to the market FROZEN and many people overcook them which results in a foul-sulfur smell and not-so-tasty dishes but let me try to convince you that they’re pretty awesome and you should try it again.

With natural affinity with bacon and vinegar among others, it’s a perfect balance of savory meets hardy vegetable side dish with delicate, smoky flavor not to mention a great texture you get biting into the layers of the “rose” cabbage as some Germans call them.

I’ll share below a recipe inspired by the awesome brussel sprouts served at Osteria Mozza. Enjoy!

STEP 1: Prep brussel sprouts

1 pound brussel sprouts (cut part of the stem, and sliced 1/2 vertically through the stem and rid of blemished leaves. Pick small ones if you can – it’s more tender and has better flavor, I think)

1/2 cup peeled and halved small pearl onions

1/3-1/2 cup olive oil (drizzled to cover)

1 tsp sel gris (or other salt you may have around. Mark Bitterman’s new book, Salted, has totally gotten me on the salt discovery/awakening thing…read his book-fascinating albeit bit textbook-like but beautiful book. I heard him being interviewed on Evan Kleinman’s Good Food the other day and listening to him made me feel kinda bad about using kosher salt – as I too can see how it can seem “soul-less” – would love to talk salt with him:))

1 tsp fresh ground black pepper

1) Place the cut brussel sprouts & onion in a bowl, drizzling olive oil, sprinkling salt and black pepper. Toss and set aside.

STEP 2: Prep sherry vinaigrette

You want the vinaigrette to be more tangy than usual so I recommend having it be more of a 2:1 ratio of vinegar to olive oil, if not more, to your taste.

3 tbsp finely minced fresh shallots (about one small shallot)

1/4 cup extra virgin olive oil

1/8 cup (or 2 tbsp) sherry vinegar

Sprinkle of salt and fresh pepper (s/p)

Fresh lemon juice from 1/2 of a lemon (and some zest if you’d like)

In a small bowl, pour sherry vinegar, lemon juice, shallots, s/p. Stirring with a whisk, pour olive oil slowly into the bowl until looks creamy (~30 sec). TASTE and see if you think it needs more acid (eg., sherry vinegar/lemon juice). Everyone has different taste buds and what may be tangy enough isn’t enough for someone else.

STEP 3: Make brussel sprouts

The key trick taught by the chefs (Nancy Silverton & Matt Molina at Osteria) is that each 1/2 of brussel sprouts need to be browned and not crowded in a pan. I call it – FULL face time between each 1/2 of a brussel sprout and the pan. With full face-to-face with the pan, you get nice brown grill marks and even cooking.

1) Using a cold pan, turn heat to medium/medium high, drizzle olive oil to cover pan and heat for ~2 min.

2) Pour brussel sprouts (which has been marinating nicely in the s/p & olive oil) into the pan (you may need to brown them in batches depending on your pan size, I used my built-in griddle which is awesome for a big job like this) and using tongs, carefully arrange each brussel sprout, flat side down ensuring that each one has enough olive oil (but not too much or it’ll “fry”) to brown (about 2 min). Start checking and flip them over to brown them on the round side (another 1 1/2 min). You start to notice that the leaves become more translucent and more vibrant green and don’t want to overcook as it’ll cook some more as it’s taken off the cooktop.

3) When browned on both sides, take the brussel sprouts off heat and pour back into the bowl you prepped them in. Pour vinaigrette over the vegetable, toss and let sit for a few minutes before serving.

4) If you want to make it extra-special, you can also make a proscuitto breadcrumbs which you can sprinkle on top ( I happen to have some in my fridge). Little more effort but worth it as any leftovers last in the fridge for at least a month – you can go sprinkle crazy on all dishes from sauteed vegetables to lasagna:) Here’s a brief recipe if you’re interested in making – but definitely not a must.

a) Sautee 1/4 lb proscuitto (chopped) with some olive oil and when it gets brown/crispy, take it out and reserve the oil.

b) Breadcrumbs – 1 cup of breadcrumbs – lightly toasted in oven at 350 degrees with the reserved proscuitto/olive oil (about 6-8min) stirring it once in between to ensure all of the breadcrumbs are getting enough face time w/ the oven.

c) Finely mince parsley, tarragon and chives (equal parts and about 2 cups in total). In a bowl, combine proscuitto, breadcrumbs and herbs and toss. Store in refrigerator for up to 1 month.

Enjoy~! (You see the salt block heating in the background? It was fish nite at our house and I grilled some John Dory on the Himalayan salt block. With some jasmine rice, grilled fish and brussel sprouts – it was a great meal…)

-ck with 2 tbsp of love

Posted in Chef Kelly, becoming a chef | Tagged brussel sprouts recipe, easy side vegetable recipe, proscuitto bread crumbs | 1 Comment

stay slim with bibimbap – korean rice salad recipe

Posted on 09/30/2010 by chefkelly

take notes. did you try the braised kalbi recipe? here’s a dish using the braised kalbi beef roast, a classic korean “one-bowl” bibimbap (literal translation, “mixed rice”) that not only looks impressive, but is fresh, healthy AND will satisfy all your sweet, salty, tangy and savory cravings. so dig in.

Toppings (you can use your imagination for whatever it may be…paying attention to pick something that’s colorful and contrasting in taste and flavor but my faves are):

- Braised kalbi beef (shredded or chopped)

- Julienned persian cucumber

- Chiffonade of basil or other herbs readily available (cilantro, parsley, korean perilla leaves, etc)

- Eggs (separated and cooking whites/yolks separately in a non-stick pan over medium heat and flipping gently…and then slicing thin into impressive looking julienned eggs)

- Kelly’s famous radish and carrot slaw (see below)

- Kelly’s hotdiggity dog korean red pepper ”achoo!” kochu dressing (see below)

- Roasted sesame oil

- Cooked rice (I make my own rice “medley” by combining equal parts of white, brown and sweet rice. Not only healthier (more fiber, nutrition, easier to digest) but also much flavorful)

How to:

This is the easiest part – pure assembly/plating.

1. Place a large dollop of cooked rice (about 1/2 cup) at the bottom of a large bowl.

2. Assemble toppings in contrasting colors, setting them against each other will showcase each topping’s color and texture…hitting the visual cues of an appetizing meal.

3. Drizzle your hotdiggity dog korean red pepper ”achoo!” kochu dressing and sesame oil on top.

4. Action! Mix it all together (like a Chipotle burrito bowl), take a big spoon, and ENJOY!

(Kochu-jang is a fermented Korean red pepper paste found in the infamous red plastic square container found at any korean grocery stores).

Posted in Chef Kelly, Korean food recipes, becoming a chef | Tagged bibimbap, bibimbap recipe, braised kalbi, kochu, kochujang, korean pickle, korean radish and carrot slaw, rice dish | 2 Comments

korean recipe (chef kelly way) – braised kalbi beef roast

Posted on 09/22/2010 by chefkelly

this recipe was a success at the last cooking class! the secret (drum roll) is a super easy two-step seasoning including 1) brining overnight and 2) marinating for ~4 hrs which results in a roast that’s moist, tender and seasoned throughout. you don’t need to baby it when roasting – just slow heat and let it do its thing. and the best part is? it can do tricks! serving suggestions on the recipe card below – at least SEVEN dishes from just this one puppy! the radish and carrot slaw, and the korean kochu condiments for korean bibimbap (rice salad) and ssam (lettuce wrap) in the next posts, i promise. enjoy!

chef kelly braised kalbi roast recipe (click here to download a nice pdf recipe card printout shared w/ the goodie bags) or below:

Posted in Chef Kelly, Korean food recipes, becoming a chef | Tagged bibimbap, braised beef, kalbi, kochu, kochujang, korean, korean recipe, rice, saam, ssam | Leave a comment

the perfect bite…the art, science and emotion of taste sponsored by bulthaup

Posted on 09/20/2010 by chefkelly

September 19, 2010 (Sat at 5pm)

Thanks to bulthaup who sponsored my first cooking class and thanks to those 16 guests and friends who attended. I had such a blast at the event filled with good food and wine and great conversations. And unlike other cooking classes, I focused on the art, science and emotion of taste.

Tasting is a fascinating subject for me…and for many – if you care to think about it. Our ability to taste (salty, sweet, sour and bitter) is actually supported by biological reasons. Really! Salt – our body needs it to regulate muscles, nerves and blood pressure. Sweet – carbs like sweet fruit converts into energy. Sour – Vit C and other essential Vits that help with cell production, immunity and more. And Bitter – actually a survival/protective sense we developed to avoid poisonous plants have evolved now to balance out flavors and cleanse your palate from one bite to another. Can you think of some bitters? How about arugula (one of my fav veggies), artichoke or even spinach?

Just like everyone sees or hears a little different – so do each person’s taste. What you may think is just right may seem a little salty to me. And it’s because our taste buds sensitivity is a little different from one person to another. And some of us have a higher affinity for certain taste (eg., Spicy..Linda?) while some others have a lower threshold for other taste (eg., Beets…Jamie?). It’s genetics-based but our taste profiles change over time – which is why a kid may start out to be a very picky eater but as they get exposed to different foods – may start to like something they never thought of touching before.

Lastly – in addition to the 4 elements of taste (salty, sweet, sour and bitter) – there are many other tastes that we’re able to detect, some which you may not have considered to be a taste. Umami/savory, fat, spicy, smells (herbs, lemon, smoky, fishy…), texture, color and even sound (of various textures) as you’re chomping down your perfect bite. And it’s the combination and just the right RATIO of these tastes that gives you a PERFECT BITE and what I tried to teach during the class last night.

Some of the crowd pleasers included the “stick-y” bites…of green grape wrapped with smoked salmon and dipped in basil vinaigrette, roasted beets smeared with goat cheese, topped with orange section and mint, and overwhelming favorite, paper-thin sliced proscuitto with cantaloupe, persian cucumber and mint.

And everyone left with goodie bags including your very own bamboo sushi roller and some killer korean spices (kochu-jang and roasted sesame seeds – personally roasted by chef kelly) and the recipes, of course;) The Korean kalbi braised beef roast was a HIT and so versatile in many different dishes. I’ll share the recipe later this week so that everyone can have a chance at trying out this recipe~

two tablespoons of love…love for food…love for life~

chef kelly

Posted in Chef Kelly, becoming a chef | Tagged appetizer, bulthaup, cooking class, kalbi, korean cooking, perfect bite | 1 Comment

Get inspired with easy summer salad ideas – visit your local farmers’ market

Posted on 08/24/2010 by chefkelly

Been hosting a whole bunch of dinner parties and cooking up a storm with all the great summer ingredients available right now – sweet peppers, juicy corn, tomatoes – oh-the tomatoes…and many more.

In sizzling hot summer days – the last thing you want to do is cook. Your body naturally craves something cooling, like a salad (at least MOST of the time…I do have a baaad addiction to the Pancho fork burger complete with chile relleno from Bouzy’s, the local gastropub in front of Chez Melange in Redondo Beach). They say that the more colorful the ingredients, the better it is for your body. Greens with chlorophyll, yellows with carotenoids, vitamin C, reds with lycopene… besides – you wanna look good in a bathing suit, right?;)

Here are some great no-frills summer meal ideas:

Salads – Toss up fresh arugula with farmers’ market fresh vegetables including non-spicy peppers like anaheim and banana peppers which lend a sweet and peppery flavor and crunchy texture, kaleidoscope of colors from all kinds of cherry tomatoes, carrots, and cucumbers all jazzed up with some good olive oil and fresh lemon juice/zest and snipped herbs (parsley, cilantro or basil – whatever you have in the fridge). I typically use a 2:1 ratio on the dressing (two parts oil to one part acid), sprinkle of kosher salt, fresh ground pepper. Gives it a nice zing that makes your mouth water~

Or – whip a savory asian salad by spiking ponzu sauce to your lemon vinaigrette. Ponzu sauce – looks like a light soy sauce – available at most grocery stores – a mixture of soy sauce, mirin – a Japanese rice wine, yuzu/lemon juice and couple other umami-enhancing ingredients but usually no msg. Boil some baby bok choy (a variety of Chinese cabbage), steam some chicken breast (steam keeps it moist while draining the fat), slice up some vegetables (I used red bell pepper and cute little pink radish for this one, thinly sliced or “chiffonade” some Korean parilla leaves, drizzle the lemon vinaigrette/ponzu dressing and it’s good to go!

If you feel like grilling, sizzle some Japanese eggplant cut lengthwise about ½ inch thick, salt/pepper it lightly and drizzle some grapeseed oil (has a higher smoke point than olive oil and lighter in flavor). Eggplant is a cooling vegetable that clears heat, low in calories and great meaty taste. Strip some sweet summer corn from the cob by breaking the cob in half and using your handy-dandy utility knife (the smaller one you use to cut apples, etc) carefully run it thru toward you – it sounds bit scary, huh? Use caution and practice – it really is easy. Sautee them on a non-stick pan, and when they start to become translucent, take them out and put it aside. Take some grapeseed oil, cut tofu into 1 inch cubes and grill them on the pan for ~ 6-7 min on each side. Assemble arugula (or any other greens), chopped veggies (like cucumber, tomato, etc), and top with the grilled tofu and corn, drizzled with dressing of your choice. I promise – you won’t miss the meat and will get your protein fix from the tofu.

Posted in Chef Kelly, becoming a chef | Tagged asian salad, eggplant, lemon vinaigrette, salad, summer salad, sweet corn, tofu | 2 Comments

chef kelly’s baaack! great summer party food…

Posted on 08/24/2010 by chefkelly

Can’t believe how fast time flies. A lot has happened since last post including a puppy shower/housewarming party at the house where with some help, I put together a lunch menu for ~40 people at the house. Below are some pix from the shower, thanks to Joe, a good friend and a great photographer.

The spread included the following:

Decadent melt-in-your-mouth gourmet cheeses from Whole Foods, homemade hummus, fruit salad with mint – all from the local farmers market, finger sandwiches of (almond butter & jelly, famous egg salad from Mike’s mom, Teresa, smoked salmon and basil, and roasted chicken salad), edamame quinoa salad, fresh cotton candy and pink & green cupcakes from my friend and baker, Martha Romo (damn! wish I was able to taste her red velvet…all gone by the time I got around to breathing and socializing…) I think everyone had a great time bouncing around the moon bounce, drinking good chardonnay and chatting away.

Posted in Chef Kelly, becoming a chef | Tagged finger sandwiches, housewarming party, party food, pug, puppies, puppy shower | Leave a comment

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