Friday, December 31, 2010
Happy NEW YEAR just a smidge early
Ok I am a little early but the rest of my day is quite busy with clients and tonight promises to be eventful. THANK YOU THANK YOU THANK YOU 2010 was an amazing year and 2011 is shaping up to be even more amazing. I gained some new clients, worked with new publications, fostered new relationships and mended old ones, I also dared to step out of my shy comfort zone to excel. I am so thankful I did.
BE SAFE SPREAD LOVE AND BE A BLESSING see you in 2011 1/1/11 WOOOHOOOO
Sunday, November 21, 2010
The Beauty of Daring to be different and embracing YOU
Beauty comes in so many "traditional" and "non traditional" forms. Whether it be man or woman, tangible or simply a feeling. If we take the time to really notice it we are surrounded with it. I declare today FIND THE BEAUTY IN YOU DAY. If it's your eyes, your face, a your abs, your hair, your giving spirit, your capacity to love, your ability to be daring and be concerned with the consequences later. Celebrate you today and everyday. I give you Grace Jones, Roselyn Sanchez, Will LeMay and The Bellagio in Las Vegas and a sample of some Christian Louboutin beauty.
Sunday, November 14, 2010
The Only word needed is BEAUTIFUL
I had a conversation with a friend and he said to me. "Joe, the beauty in you is that you dared to follow your dreams no matter what it cost you or not knowing exactly how to get there." I thanked him and responded that I never thought of myself as being daring or any different from most others. I know what makes me happy and although I falter in my dedication at times I am focused on doing what I love and sharing it with the world. My advice today is find what makes you happy and share it with the world. You never know how many others you may bless by doing so.
Thank you.
On a lighter note I give you YASMIN WARSAME: (The above works are not my own and I claim no ownership. I am simply sharing BEAUTY.)
Thank you.
Tuesday, November 9, 2010
MMMM Now That looks GOOD but it's not so good for you
The Worst Burgers in America
Eat This, Not That
Two pieces of bread. That's the bedrock of every hamburger on the planet. Here's the caveat: With the power to create comes the power to inflate. In fact, the average cheeseburger has ballooned from 333 to 600 calories in the last 20 years. (Learn this and other cool secrets by following me right here on Twitter.) Some burgers even top out at 2000 calories. For this there's no greater evidence than the greasy bread-boats being served at our most popular burger shops. Sure, there are decent options out there, but more often than not the junk that comes stuffed between the buns is enough to turn Jessica Simpson into Homer Simpson. Like these five burgers listed below. They're gut bombs in the worst way. Luckily, Eat This, Not That! discovered healthier alternatives for each of them.
And remember: There are just as many nutritional minefields at your local supermarket, so arm yourself with this list of The Best Supermarket Foods of 2010!
Burger King NY Pizza Burger
2,530 calories
144 g fat (59 g saturated, 3.5 g trans)
3,780 mg sodium
CALORIE EQUIVALENT: 7.2 medium orders of McDonald’s French Fries
Burger King has recently opened what it's calling “Whopper Bars” in select cities around the world. The Whopper Bar lets you create your own Whoppers, and offers specialty Whoppers that aren’t served at regular BK locations. This astonishingly awful NY Pizza Burger is one of them. It's exactly what it sounds like—a pizza with burger and bacon and bun on top.If you eat the entire thing, you’ll consume more calories than you should eat in an entire day, and a day and a half’s worth of sodium—not to mention the amount of saturated fat you would find in 59 strips of bacon. To be fair, BK says it feeds six people. But how often do you swing by fast food restaurants with five of your closest friends? Try the regular Whopper without mayo instead. Or, better yet, cook this amazing 340-calorie burger at home in the time it'd take you to get to the BK drivethru.
Eat This Instead!
Whopper without mayo
510 calories
22 g fat (9 g saturated, 0.5 g trans)
830 mg sodium
Ruby Tuesday Smokehouse Burger
1,219 calories
73 g fat
2,539 mg sodium
SODIUM EQUIVALENT: 94 Ritz Crackers
Here’s a general rule when picking burgers: The bacon cheddar cheeseburger is never going to be the healthy choice, especially when it’s a large and juicy patty like they serve at Ruby Tuesday. You’re just adding too many high-calorie toppings to an already high-calorie glob of beef. Choose the sirloin steak instead to cut more than half the calories, but none of the deliciousness. Oh, and if you think 2,500 grams of sodium is bad, wait until you see this list of the saltiest foods in America—and the dish that clocks in at more than 10,000 grams of sodium! (That means getting more than an entire week's worth of salt--in one sitting.)
Eat This Instead!
Cowboy Sirloin
569 calories
29 g fat
1,633 mg sodium
Uno Chicago Grill Bring Home the Bacon Burger
1,040 calories
76 g fat (30 g saturated, 2 g trans)
2,200 mg sodium
SATURATED FAT EQUIVALENT: 12 White Castle Burgers
Uno Chicago Grill is known for deep dish pizza—an obvious nutritional minefield. But the burgers are just as dangerous, as evidenced here by this bacon burger that comes with half a day’s worth of calories, a whole day’s worth of sodium, and the saturated fat equivalent of 12 White Castle Burgers. Once again, the sirloin is the best beefy choice. Eat This Instead!
Brewmasters Grill NY Sirloin
520 calories
14 g fat (5 g saturated)
1,580 mg sodium
Cheesecake Factory The Classic Burger
1,440 calories
28 g saturated fat
1,635 mg sodium
CALORIE EQUIVALENT: 7 Original Glazed Doughnuts from Dunkin’ Donuts
It’s called the Classic, but it’s anything but. The Cheesecake Factory website describes this dish as “A Gigantic Chop House Hamburger.” That doesn’t sound particularly good for you, now does it? Cheesecake Factory’s menu is littered with some of the most gut-busting items out of all chain restaurants across America. But the good news is that they also serve the very best sit-down burger in America: The Factory Burger, which keeps a lid on the calories, fat, and sodium.Bonus Tip: Want more stories like this delivered to your inbox each day? You can–for free! Sign up for the Eat This, Not That! newsletter.
Eat This Instead!
The Factory Burger
730 calories
15 g saturated fat
1,016 mg sodium
T.G.I. Friday’s Jack Daniel’s Burger1,590 calories
CALORIE EQUIVALENT: 30 Oreo cookies
T.G.I. Friday’s is one of the last restaurants that still doesn’t reveal full nutritional information. Based on the limited calorie data we’ve seen, we can only imagine that the rest of the dish—the fat, the sodium—must be astronomically bad for you. The Jack Daniel’s burger suffers from a heavy sauce and giant proportions. Switch, once again, to the classic sirloin. It’s a healthier cut of meat, and it’ll cut nearly two-thirds of the calories from the dish.
Eat This Instead!
Classic Sirloin
570 calories
For a list of other foods you should avoid at all costs, check out our shocking list of The NEW 20 Worst Foods in America.
------------
EAT RIGHT RULE: If your food can go bad, it's good for you. If it can't go bad, it's bad for you. FOLLOW DAVE ZINCZENKO HERE ON TWITTER and get FREE health, nutrition and weight-loss secrets like this one every day!
Check out these cutting-edge guides to fast and easy weight loss, the brand-new Men’s Health Big Book of Exercises and Women’s Health Big Book of Exercises.
Get more nutrition, health, and fitness secrets from Men's Health: Subscribe today with this special offer and save 50% off the cover price.
Sunday, November 7, 2010
London, Amber Rose, The Foreign Exchange
There is so much beauty in exploring and not following the "norm". Being a trailblazer and creating your own path. There is no 1 road to success. Once you determine what that path is for you follow your dreams and dare to make them happen. I share this sunday with you The Beauty of LONDON, The Music of The Foreign Exchange, and The often missed beauty of Amber Rose. Music: The Foreign Exchange- Take off the blues
Sunday, October 31, 2010
Sharing Some Beauty on a Beautiful Sunday Morning
To me Beauty comes in so many forms. Today I am focusing on travel and the Stunning Beauty LINDA EVANGELISTA
Disclaimer: I claim no ownership of the following works. I am only sharing the images that were located on the internet and are inspiring to me. These I repeat are NOT samples of my work. Enjoy this amazing day that we have been blessed with.
Joe Stuckey Wardrobe Stylist
Joe Stuckey Wardrobe Stylist
Sunday, September 5, 2010
Newness, Fashion, Music, and Joy
Here's wishing everyone a safe and happy holiday weekend. Continue to celebrate your diversity, individuality, and just enjoy YOU. Check out some of my newest work with 944 magazine. Out now the Sept. issue with world renowned model Cynthia Bailey. Be sure to pick up a copy and view the spread starting on page 61 via the following link
http://proofcenter.944.com/newflipbook/1471/
Continued blessings and check out the Caribbean Jerk Festival going on today in my previous post.
Sunday, August 29, 2010
My Apologies I've been BUSY (That's a Blessing)
I haven't posted in a few weeks so we are gonna touch on a few things this Sunday. Of course beauty and FASHION but also Music, and Food.
First off Coming up Sunday Sept 5 is the Fifth Annual Atlanta Caribbean Jerk Festival. It is to take place at Panthersville Stadium in Decatur from 12 noon to 11 p.m. It features live music, food and also fun for the kids.
On to the business of Fashion: The 62nd Emmy Awards is tonight be on the lookout for hits and I'm sure some fashion misses.
Music: Carmen Rodgers: The Bitter Suite is absolutely ridiculously wonderful. Please do yourself a favor and check her out.
I will leave you with a new sample of my work
Wardrobe Stylist Joe Stuckey
MUA Stephanie Dawn
Photographer Allen Cooley
Model Ebonee M
Necklace by Marlaina Stone
First off Coming up Sunday Sept 5 is the Fifth Annual Atlanta Caribbean Jerk Festival. It is to take place at Panthersville Stadium in Decatur from 12 noon to 11 p.m. It features live music, food and also fun for the kids.
On to the business of Fashion: The 62nd Emmy Awards is tonight be on the lookout for hits and I'm sure some fashion misses.
Music: Carmen Rodgers: The Bitter Suite is absolutely ridiculously wonderful. Please do yourself a favor and check her out.
Wardrobe Stylist Joe Stuckey
MUA Stephanie Dawn
Photographer Allen Cooley
Model Ebonee M
Necklace by Marlaina Stone
Sunday, August 8, 2010
What a WONDERFUL WEEKEND
I had an amazing. The Bronner Brothers Hair show was this weekend. I had the pleasure of working with Creme of Nature. They are a force to be reckoned with in the hair industry. I styled the spokes models for the event. Africa Miranda, Dawn Mississippi, Spring Cardoza. They looked amazing if I may say so myself. Pics to come VERY SOON. On another note to some delicious food. Attached is a post that came from yahoo of the best Fried Chicken in the world. Sounds good to me. Continued Blessings.
From coast to coast, fried chicken is a craving that has withstood centuries of supperdom, never waning in the country’s tastes, while simultaneously allowing room for creative evolution.
As our nation’s dish of choice, fried chicken outpaces the burger and out-souls the pizza pie. Whether made by small-town cooks or big-city chefs, whether eaten minutes after frying or as chilled leftovers from the cooler, this one dish, above all, holds a wistful and enduring draw: its ability to comfort.
Chicago
In the land of 20-pound pizza and street-seller hot dogs, there’s a new craving in town, and it comes from (and with) Seoul. Crisp, a Korean fried chicken headliner in the Lakeview ‘hood, dishes out a half dozen versions of chicken, all served two ways: half or whole. For Sassy Seoul, the cooks bathe the birds in a garlic-ginger-soy blend, dust them with flour, then double-fry for a mysteriously greaseless finish. The Plain Jane has a golden, almost translucent coating, the trademark of the Korean fried chicken tradition.
Los Angeles
Roscoe’s House of Chicken and Waffles is what happens when a Waffle House marries a Memphis meat ‘n’ three and drives off to find fame in the Hollywood hills. The Frisbee-size waffles come topped with a huge dollop of butter, and the southern-style chicken—which is also delicious with rice and gravy—is not over-breaded or too greasy. And the stars are certainly on board. Redd Foxx famously dropped Roscoe’s name into comedy routines, and the restaurant is mentioned in the movies Rush Hour and Swingers. Safe to say, Roscoe’s is a Cali staple, but there’s still a Dixie whistle to the place. Maybe it’s the chicken livers and giblets on the menu.
Atlanta
Atlanta chef Linton Hopkins is a believer in the secret menu. When the clock strikes 10 each night at his classic public house, Holeman & Finch, 24 double-patty burgers hit the grill—and sell out in minutes. Even more difficult to order is Hopkins’s ode to fried chicken at Restaurant Eugene, a sophisticated farm-to-table establishment in Atlanta’s trendy Buckhead quarter. “We serve it only on Sunday nights,” Hopkins says, “and with whatever is in season. Today: a chopped tomato salad with a dollop of mayonnaise. Maybe creamed corn.” Unearthing an 1824 recipe for his Sabbath supper, Hopkins goes the extra mile in tribute to cooks from a Jeffersonian era. “We brine our chicken 24 hours in salt water, pat them dry, then do a light flour dusting before an entire deep-fry bath,” he says. His main fried chicken law is simplicity. “A lot of times when chefs cook an icon,” Hopkins says, “they keep wanting to do something to it. And that’s when you end up with disasters like pineapple in your coleslaw.”
Honolulu
On an island where space is the prized commodity, strange couplings occur. Like karaoke and fried chicken. Side Street Inn, a chef’s hangout in Honolulu, has come into local fame (which is spreading since Anthony Bourdain stopped by in 2009) for its frying rap sheet. The big kahuna is the fried pork chops. The filler is the kimchi fried rice. But the unheralded find is chef Colin Nishida’s fried chicken, which blends his Asian roots and Polynesian bent. Just save room for your turn belting out a ukulele-backed Black Eyed Peas hit.
Indianapolis
Fried chicken is the darling of country fare, and at Hollyhock Hill, the Hoosier state institution since 1928, they stick with what works. Pan-fried in one-of-a-kind cast-iron skillets that are three-by-three-feet, Hollyhock’s chicken is—and this is the real trick to the best of the best—never frozen. Not once. Owners Barbara and Jay Snyder (who bought the restaurant in 1992, but started working there as teenagers) source fresh chicken from Kentucky and Tennessee farms, butterfly the meat in-house, and chill it overnight with ice. Usually by the following day, grandma-style platters and bowls of the lightly floured, slow-cooked wishbones and breasts sell out with mashed potatoes, buttered corn, and buttermilk biscuits.
New York
A sushi place? For fried chicken? Wince all you like, but once you try the wildly eclectic twist on this southern delicacy, you’ll see. First, the chicken is dredged in a daring invention of matzoh meal, flour, paprika, togarashi peppers, cayenne, and sea salt. Second, chefs bed the fried glory atop shredded cabbage with a wasabi-honey dipping sauce on the side. Third, when devoured, a state of blissful confusion sets in: am I in a Tokyo brasserie or central Kentucky? The Midas touch of brothers Bruce and Eric Bromberg strikes again on Columbus Circle.
Seattle
Which is more difficult: finding a chef to open his place on Mondays or finding a chef to serve fried chicken in Seattle? Chef Mark Fuller of Spring Hill gladly does both. Reservations for Monday’s special family-style meal—herb dumplings in a cheddar cheese sauce, mashed potatoes with gravy and slaw, fresh cucumber salad, jalapeño cornbread, and two whole chickens—usually fill up by Friday. Fuller brines the chickens for six hours, then dredges the birds in a homemade spice mix based on his grandmother’s go-to flavoring, Johnny’s Seasoning Salt. Fuller also stirs up the perfect fried chicken cocktail: a bourbon-based drink he calls Kentucky Sweet Tea.
Nashville
Prince’s Hot Chicken Shack is a nothing-special storefront in a lackluster section of Music City, but the nuclear-red chicken breast is the stuff daredevil legends are made of. Hot is the biggest understatement in the 615 area code. Prince’s cayenne kick is enough to warrant bringing a gallon of milk. Supposedly, the famous recipe was thought up by a spurned lover, only the fried-up revenge was the best thing the cheatin’ boyfriend had ever tasted. On weekends, late-night eaters fill their craving of the pickle-topped chicken until 2 a.m.
Houston
Eating at the old-style family diner in Houston feels like an Edward Hopper dream with a Deep South spirit on the side. The same soulful bunch of ladies in the back kitchen have been at the Inn for ages, and five days a week they fry yardbirds to order. It’s a solid 25-minute wait for the good stuff, but you can trust these cooks. Their single-dip, light-dusting secrets, like passed-down heirloom recipes, make barbecue the last thing locals order in the North Houston landmark. Plates come packed with thick-cut fries, and in the classic, more-meat-is-better leaning, you can order up fried shrimp as a side item. Call it Texas surf and turf.
Austin
Chefs who try to fancify lowbrow food warrant suspicion but not immediate dismissal. Max’s Wine Dive in Austin is a perfect example of why checking it out is smart. Advertised awkwardly as “upscale comfort food,” its fried chicken is better described as Tex-Mex soul. Cooks soak the chicken for 24 to 36 hours in a jalapeño buttermilk marinade before deep-frying to order, which allows just enough kick to pair surprisingly well with a flute of champagne. Yes, Max’s Wine Dive is the kind of joint where ordering a glass of bubbly with fried chicken is par for the course.
Provided by:
America's Best Fried Chicken
The all-American dish is much more than Colonel Sanders. Whether in L.A. or Atlanta, it’s the essential soul food.
Crisp, Chicago
Photo: Santi Tuamsuk
More from TravelandLeisure.com
More from Yahoo! Travel
As our nation’s dish of choice, fried chicken outpaces the burger and out-souls the pizza pie. Whether made by small-town cooks or big-city chefs, whether eaten minutes after frying or as chilled leftovers from the cooler, this one dish, above all, holds a wistful and enduring draw: its ability to comfort.
Crisp
Chicago
In the land of 20-pound pizza and street-seller hot dogs, there’s a new craving in town, and it comes from (and with) Seoul. Crisp, a Korean fried chicken headliner in the Lakeview ‘hood, dishes out a half dozen versions of chicken, all served two ways: half or whole. For Sassy Seoul, the cooks bathe the birds in a garlic-ginger-soy blend, dust them with flour, then double-fry for a mysteriously greaseless finish. The Plain Jane has a golden, almost translucent coating, the trademark of the Korean fried chicken tradition.
Roscoe’s House of Chicken, Los Angeles
Photo: Sharleen Morco
Roscoe’s House of Chicken
Los Angeles
Roscoe’s House of Chicken and Waffles is what happens when a Waffle House marries a Memphis meat ‘n’ three and drives off to find fame in the Hollywood hills. The Frisbee-size waffles come topped with a huge dollop of butter, and the southern-style chicken—which is also delicious with rice and gravy—is not over-breaded or too greasy. And the stars are certainly on board. Redd Foxx famously dropped Roscoe’s name into comedy routines, and the restaurant is mentioned in the movies Rush Hour and Swingers. Safe to say, Roscoe’s is a Cali staple, but there’s still a Dixie whistle to the place. Maybe it’s the chicken livers and giblets on the menu.
Restaurant Eugene, Atlanta
Photo: Beall & Thomas Photography
Restaurant Eugene
Atlanta
Atlanta chef Linton Hopkins is a believer in the secret menu. When the clock strikes 10 each night at his classic public house, Holeman & Finch, 24 double-patty burgers hit the grill—and sell out in minutes. Even more difficult to order is Hopkins’s ode to fried chicken at Restaurant Eugene, a sophisticated farm-to-table establishment in Atlanta’s trendy Buckhead quarter. “We serve it only on Sunday nights,” Hopkins says, “and with whatever is in season. Today: a chopped tomato salad with a dollop of mayonnaise. Maybe creamed corn.” Unearthing an 1824 recipe for his Sabbath supper, Hopkins goes the extra mile in tribute to cooks from a Jeffersonian era. “We brine our chicken 24 hours in salt water, pat them dry, then do a light flour dusting before an entire deep-fry bath,” he says. His main fried chicken law is simplicity. “A lot of times when chefs cook an icon,” Hopkins says, “they keep wanting to do something to it. And that’s when you end up with disasters like pineapple in your coleslaw.”
Side Street Inn, Honolulu
Photo: Haw Yu
Side Street Inn
Honolulu
On an island where space is the prized commodity, strange couplings occur. Like karaoke and fried chicken. Side Street Inn, a chef’s hangout in Honolulu, has come into local fame (which is spreading since Anthony Bourdain stopped by in 2009) for its frying rap sheet. The big kahuna is the fried pork chops. The filler is the kimchi fried rice. But the unheralded find is chef Colin Nishida’s fried chicken, which blends his Asian roots and Polynesian bent. Just save room for your turn belting out a ukulele-backed Black Eyed Peas hit.
Hollyhock Hill, Indianapolis
Photo: DA Black / Hollyhock Hill
Hollyhock Hill
Indianapolis
Fried chicken is the darling of country fare, and at Hollyhock Hill, the Hoosier state institution since 1928, they stick with what works. Pan-fried in one-of-a-kind cast-iron skillets that are three-by-three-feet, Hollyhock’s chicken is—and this is the real trick to the best of the best—never frozen. Not once. Owners Barbara and Jay Snyder (who bought the restaurant in 1992, but started working there as teenagers) source fresh chicken from Kentucky and Tennessee farms, butterfly the meat in-house, and chill it overnight with ice. Usually by the following day, grandma-style platters and bowls of the lightly floured, slow-cooked wishbones and breasts sell out with mashed potatoes, buttered corn, and buttermilk biscuits.
Blue Ribbon Sushi Bar and Grill, New York
Photo: Sarah Lemoncelli
Blue Ribbon Sushi Bar and Grill
New York
A sushi place? For fried chicken? Wince all you like, but once you try the wildly eclectic twist on this southern delicacy, you’ll see. First, the chicken is dredged in a daring invention of matzoh meal, flour, paprika, togarashi peppers, cayenne, and sea salt. Second, chefs bed the fried glory atop shredded cabbage with a wasabi-honey dipping sauce on the side. Third, when devoured, a state of blissful confusion sets in: am I in a Tokyo brasserie or central Kentucky? The Midas touch of brothers Bruce and Eric Bromberg strikes again on Columbus Circle.
Spring Hill, Seattle
Photo: Geoffrey Smith
Spring Hill
Seattle
Which is more difficult: finding a chef to open his place on Mondays or finding a chef to serve fried chicken in Seattle? Chef Mark Fuller of Spring Hill gladly does both. Reservations for Monday’s special family-style meal—herb dumplings in a cheddar cheese sauce, mashed potatoes with gravy and slaw, fresh cucumber salad, jalapeño cornbread, and two whole chickens—usually fill up by Friday. Fuller brines the chickens for six hours, then dredges the birds in a homemade spice mix based on his grandmother’s go-to flavoring, Johnny’s Seasoning Salt. Fuller also stirs up the perfect fried chicken cocktail: a bourbon-based drink he calls Kentucky Sweet Tea.
Prince’s Hot Chicken Shack, Nashville
Photo: Chris DeMoulin
Prince’s Hot Chicken Shack
Nashville
Prince’s Hot Chicken Shack is a nothing-special storefront in a lackluster section of Music City, but the nuclear-red chicken breast is the stuff daredevil legends are made of. Hot is the biggest understatement in the 615 area code. Prince’s cayenne kick is enough to warrant bringing a gallon of milk. Supposedly, the famous recipe was thought up by a spurned lover, only the fried-up revenge was the best thing the cheatin’ boyfriend had ever tasted. On weekends, late-night eaters fill their craving of the pickle-topped chicken until 2 a.m.
Barbecue Inn, Houston
Photo: Erika Ray
Barbecue Inn
Houston
Eating at the old-style family diner in Houston feels like an Edward Hopper dream with a Deep South spirit on the side. The same soulful bunch of ladies in the back kitchen have been at the Inn for ages, and five days a week they fry yardbirds to order. It’s a solid 25-minute wait for the good stuff, but you can trust these cooks. Their single-dip, light-dusting secrets, like passed-down heirloom recipes, make barbecue the last thing locals order in the North Houston landmark. Plates come packed with thick-cut fries, and in the classic, more-meat-is-better leaning, you can order up fried shrimp as a side item. Call it Texas surf and turf.
Max’s Wine Dive, Austin
Photo: Courtesy of Max's Wine Dive
Max’s Wine Dive
Austin
Chefs who try to fancify lowbrow food warrant suspicion but not immediate dismissal. Max’s Wine Dive in Austin is a perfect example of why checking it out is smart. Advertised awkwardly as “upscale comfort food,” its fried chicken is better described as Tex-Mex soul. Cooks soak the chicken for 24 to 36 hours in a jalapeño buttermilk marinade before deep-frying to order, which allows just enough kick to pair surprisingly well with a flute of champagne. Yes, Max’s Wine Dive is the kind of joint where ordering a glass of bubbly with fried chicken is par for the course.
Sunday, August 1, 2010
Sharing Some Beauty on a Beautiful Sunday Morning
Subscribe to:
Posts (Atom)
.png)