Healthy Mediterranean Cooking at Home

Category Archives: tomatoes

Sea Bass

Ingredients

1 teaspoon salt
1 teaspoon pepper
1 lb sea bass fillets, ½-inch thick, cut into smaller portions

Caper Sauce
3 tablespoons lime juice
3 tablespoons avocado oil
2 teaspoons red wine vinegar
1 tablespoon chopped fresh thyme
1 scallion, minced
1 tablespoon capers, drained and chopped
1 seeded jalapeno pepper, minced
1 garlic clove, minced
1/4 teaspoon pepper

Directions

Combine the sauce ingredients in a small bowl and set aside.
Season the fish with salt and pepper and brush the fillets with some of the sauce.

Heat a medium skillet and sear the fish on both sides about 2 minutes on each side. Reduce the heat to low and pour the sauce over the fish and simmer for 5-6 minutes until the fish flakes easily with a fork.


Serve immediately.

Creamy Corn Stuffed Tomatoes

Ingredients

4 firm, medium-sized tomatoes

Filling
2 cups fresh corn kernels (cut from 4 ears)
4 tablespoons mayonnaise
3 tablespoons minced scallion
Kosher salt and black pepper to taste
1 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley

Directions

Preheat oven to 400°F.

Cut off tops of tomatoes; remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around the inside of the tomato. Invert tomatoes on a paper towel to drain while preparing the filling.

Combine the corn with the rest of the filling ingredients in a medium bowl. Season the inside of the tomatoes with salt and black pepper and fill with a generous amount of corn filling (amount will vary depending on the size of the tomatoes). Arrange stuffed tomatoes in a baking dish.

Bake tomatoes until the filling is hot and the cheese has melted 15–20 minutes.

Sweet Potato Patties

The potato cakes can bake in the oven along with the tomatoes in this dinner menu.

Ingredients

Olive oil cooking spray
1 large egg
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon honey
1/4 cup minced scallions
1/4 cup blanched finely ground almond flour (1 oz)
Cooked and mashed sweet potato (2 sweet potatoes)

Directions

Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spray it with oil.

In a medium bowl, whisk together the egg, sea salt, black pepper, honey, scallions, and thyme. Mix in the almond flour. Add the mashed sweet potato to the egg mixture. Mix well.

 

Using a ¼ cup scoop or measuring cup, form six mounds of the mixture onto the prepared baking sheet. Flatten with a spatula. Spray with oil.

Bake the sweet potato cakes for 15 minutes. Turn them over, spray with more oil and bake until browned and set, 10 more minutes. Serve immediately.


Heirloom Rosa Bianca eggplants are one of the most eye-catching varieties of eggplant. They’re plump and round, and their violet and white exteriors have an attractive appearance. This mild variety is completely void of bitterness and tastes best when sliced and roasted or grilled. S
Rosa Biancas are a Sicilian variety, so incorporating them into a classic Sicilian or Italian dish is typical. Their mild flavor is a perfect complement for tomatoes and cheese and they are excellent choices for Caponata and for grilling.

Eggplant Stacks

I made 6 stacks

For the eggplant
4 large eggs, beaten
11/2 cups Italian flour (00) or all-purpose flour
1 cup grated parmesan cheese
2 round eggplants, peeled, cut into 1/4-inch slices
Vegetable oil
Sea salt and freshly ground black pepper

For the stacks
Ricotta cheese
6 Tomato slices
6 Fresh mozzarella slices

Directions

Choose 12 large round slices of eggplant after you slice them and save the remaining slices for another dish. Season with salt and pepper.


Prepare two shallow dishes, in one beat the eggs with one tablespoon of water and the grated Parmesan cheese, and place the flour in the second dish.
Coat eggplant slices first with flour, then with egg and then in flour a second time.


Heat enough oil to cover the bottom of a large skillet over medium heat. Shallow fry eggplant slices 2 minutes or until lightly brown, turn over, and continue cooking until the second side is brown and soft.
Transfer to a paper towel-lined plate to drain off excess oil; keep warm until all eggplant slices are cooked, adding more oil as needed.

Preheat the oven to 350 degrees F.

To make the stacks:
Cover a baking sheet with foil and coat with cooking spray. Place a large slice of eggplant on the foil and spoon 2 tablespoons of ricotta cheese on top.

Cover with a slice of eggplant. Top with a tomato slice and a slice of mozzarella. Repeat with the remaining eggplant, tomato, and mozzarella slices.


Bake stacks until the cheese melts and the stacks are hot about 15 minutes.


Parmesan Coated Flounder 

Ingredients

2 flounder fillets (1 pound total)
1/4 cup mayonnaise
2 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
1/2 cup shredded Parmesan cheese

Directions

Preheat an outdoor grill or preheat the broiler.
Coat a sheet of heavy-duty foil with nonstick olive oil spray.


In a small bowl, combine the mayonnaise, mustard, and lemon juice. Spread the mixture over both sides of the fillets. Sprinkle each side with shredded Parmesan. Lightly press the cheese into the fish.


Place the foil on the grill or on the broiler pan. Grill the flounder with the cover closed or broil about 8 inches from the heat for about 6 minutes, or until the fish flakes easily with a fork. Remove the fish with a long spatula to individual serving plates.

Grilled Eggplant Stacks

Ingredients

1 small round purple eggplant, peeled
Basil pesto
4 tomato slices
4 fresh mozzarella slices
Salt and Pepper

Directions

Preheat an outdoor grill or the broiler.
Lightly brush the eggplant slices and the tomato slices with basil pesto.
Grill or broil until brown and tender, about 2 minutes per side. Transfer the eggplant to a platter. Grill or broil the tomato slices until hot, about 1 minute per side.

Place a tomato slice followed by a mozzarella slice on top of each eggplant slice. Return the stacks to the grill or the broiler and cook until the cheese begins to melt. Transfer the stacks to a serving platter.

Grilled Summer Squash

Ingredients

8 small yellow summer squash
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh chives
Salt and pepper to taste

Directions

Preheat an outdoor grill or the broiler.
Slice squash in half lengthwise. Sprinkle the squash with salt and pepper. Combine the oil and lemon juice and brush on the cut sides of the squash.
Grill or broil squash on medium-high heat for 5-6 minutes until tender. Remove the squash to a serving plate and sprinkle with the chives.


Roasted Beef Tenderloin

Ingredients

1 1/2-pound beef tenderloin roast, all visible fat and silverskin removed
3 medium garlic cloves, minced
1 finely chopped shallot
2 teaspoons dried Italian seasoning
1 teaspoon black pepper
1/4 cup olive oil
1/2 teaspoon sea salt

Directions

Preheat the oven to 400°F.
Tie the meat in three or four places with kitchen twine. Put the roast in a medium-sized heavy nonstick roasting pan and coat the roast with the olive oil. Rub the garlic all over the meat and sprinkle on the herbs and pepper. Scatter the shallots on top of the meat.

Cook, uncovered, for 25 minutes per pound for medium-rare, or to your desired doneness. Remove the pan from the oven and sprinkle with the salt. Cover with aluminum foil and let stand for 15 minutes. Slice the roast and place it on a serving platter. Drizzle the pan juices over the meat and serve.

Roasted Stuffed Zucchini

Ingredients

4 small to midsize zucchini
1/2 cup Panko breadcrumbs (or substitute unseasoned breadcrumbs)
3 tablespoons olive oil
1 small onion, chopped
8 cherry tomatoes, chopped
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
1 teaspoon dried Italian seasoning
Salt & pepper to taste

Directions

Preheat the oven to 400 degrees F. Split the zucchini in half lengthwise. With a serrated spoon scrape out the seeds, digging a trough in the center of the zucchini. Sprinkle the zucchini shells with salt and turn them over on a paper towel to drain for 30 minutes. Pat dry with paper towels.

For the filling: Heat the olive oil in a medium skillet. Sauté the onions until tender. Add the garlic. Remove the skillet from the heat. Add tomato, breadcrumbs, herbs, and cheese. Lightly season with salt and pepper.

Place the filling down the center of each zucchini half. Place the zucchini in a greased baking dish and roast in the oven until the zucchini shells are tender and the topping is lightly brown (about 25 -30 minutes). Serve as a side dish in this meal.

Basil Pesto Pasta

Ingredients

Pesto
4 packed cups washed basil leaves
½ cup shelled pistachio nuts, pignoli or walnuts
4 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
Pasta
! cup grated parmesan cheese
One lb bucatini or other long pasta, cooked al dente
2 tablespoons room temperature butter, cut into small pieces

Directions

Place the nuts, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.

Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process. Keep processing until the mixture is smooth.

Place the sauce in a large pasta serving bowl. Add the hot drained pasta, parmesan cheese, and butter. Gently toss until the pasta is coated in sauce. Serve as a side dish in this meal.


Beef Tenderloin Steaks

2 beef tenderloin steaks, (about 6 ounces each)
Olive oil, for brushing
1 teaspoon coarse sea salt
Freshly ground black pepper

Directions

Place the steaks between pieces of plastic wrap and pound to a 1/2-inch thickness. Refrigerate.

A half-hour before cooking, remove the steaks from the refrigerator and preheat an outdoor or stovetop grill. Brush meat lightly with olive oil and season with salt and pepper. Place steaks on the grill and cook, without moving, until grill marks appear, about 4 minutes. Turn the steaks over and continue to grill until an instant-read thermometer inserted into the meat sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before slicing.

Steak Salad

For 2 servings

3 cups mixed salad greens
Small red onion, sliced thin
Half a cucumber, peeled and sliced
Large tomato, diced
Celery stalk, sliced
1/2 cup crumbled blue cheese
Ranch Dressing, recipe below

Combine all the salad ingredients in a salad bowl and drizzle with the dressing according to taste.

Ranch Dressing

Ingredients

3/4 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons white wine vinegar
1 tablespoon dried chives
1 tablespoon dried parsley flakes
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper

Directions

In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream, and vinegar. Add the chives, parsley, salt, garlic powder, onion powder, and black pepper and whisk well to combine.

Easy, Easy Biscuits

Ingredients

1 cup all-purpose flour, plus extra for shaping the dough
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup mayonnaise
½ cup milk

Directions

Preheat oven to 375 degrees F.
Cover a baking sheet with parchment paper.
Sprinkle lightly with flour.
Stir biscuit ingredients together in a bowl until smooth. Pour flour mixture into the prepared parchment-covered pan.


Pat into a rectangle and cut the dough into six equal pieces. Separate the biscuits on the pan.

Bake until golden brown, about 25-30 minutes. Serve with the steak salad.


Preparing something Milanese style means dredging thin slices of meat in eggs and seasoned bread crumbs and frying them. I used turkey cutlets for this dish.

Veal Milanese (Italian: Cotoletta alla Milanese) is an Italian dish in Milan, Lombard cuisine. It is traditionally prepared with a veal rib or sirloin chop that is made into a breaded cutlet and fried in butter. Due to its shape, it is often called Oreggia d’elefant in Milanese or Orecchia d’elefante in Italian, meaning the elephant’s ear. Topping the meat with an Arugula Salad has become popular.

A common variation made with chicken is common in the United States and other English-speaking countries and bears the name “Chicken Milanese” (Italian Pollo alla Milanese). Another variation of Milanesa found in southern Italy is called a la Napolitana and is made similar to the Cotoletta alla Milanese with the addition of cheese and tomato sauce.

In Milan, the dish dates to at least 1134, where it is mentioned at a banquet for the canon of Milan’s St. Ambrogio Cathedral. Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thinly sliced meat, which were breaded and fried. The dish also resembles the Austrian Wiener Schnitzel, which originated in Austria around the 19th century.

Ingredients For 2 servings

1/2 cup flour
1 egg beaten with 2 tablespoons water
1/2 cup grated Parmigiano Reggiano, plus extra for shaving over the top
1 cup dry breadcrumbs
Kosher salt and freshly ground black pepper
2 scallopini/cutlets (veal, pork, chicken or turkey), pounded to 1/4-inch thickness, about 6 ounces each
Olive oil
2 cups arugula
1 cup chopped fresh tomatoes
1/4 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice

Directions

Place flour in one shallow bowl or pie plate and beaten egg in a second. Combine parmesan and breadcrumbs in a third and season to taste with salt and pepper.

Dredge cutlet in flour, then the egg. Allow excess egg to drip off, then transfer to the breadcrumbs. Turn to coat evenly, pressing crumbs so they adhere. Transfer the cutlets to a large plate.

Heat enough oil to cover the bottom of a large skillet over medium-high heat until shimmering. Carefully add cutlets to the hot oil. Cook, swirling pan occasionally until golden brown on the first side, about 1 minute. Carefully turn the cutlets with tongs and cook until the second side is golden brown, about 1 minute longer. Adjust the heat as necessary to prevent oil from burning. Transfer each cutlet to a dinner plate.

Toss arugula, tomatoes, and red onion in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper. Spoon the salad over the cutlets and top with shaved Parmesan cheese and fresh ground black pepper. Serve with Italian bread if desired.

To make homemade Italian baguettes, use my recipe.


Easy Dinner Night

Ingredients for 2 servings

Avocado Dressing

2 tablespoons reduced-fat sour cream
2 tablespoons lower-sodium chicken broth
2 tablespoons fresh lime juice
2 teaspoons avocado or canola oil
1 teaspoon honey
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/2 ripe peeled avocado, mashed

Tostadas

2 tablespoons avocado or canola oil, divided
2 large tortillas
1 small onion finely diced
2 garlic cloves, minced
1 jalapeño pepper, sliced
1 lb lean ground beef
2 tablespoons taco seasoning
1/2 cup shredded cheddar cheese
1 cup shredded iceberg lettuce
1/2 cup chopped tomato
1/4 cup (1 ounce) crumbled queso fresco

Directions

For the Dressing: Whisk the dressing ingredients together until smooth. Refrigerate until serving.

For the tostadas: Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to the pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 1/2 teaspoons oil and remaining tortilla.


Add remaining oil to the pan. Add garlic, onion, and jalapeño; sauté 2 minutes. Add beef; cook until brown. Sprinkle with taco seasoning. Continue to cook until the beef and onions are completely cooked, about 5 minutes.

To assemble: Place 1 tortilla on a dinner plate; top the tortilla with 1 cup beef mixture, ¼ cup shredded cheddar, 1/2 cup lettuce, 1/4 cup chopped tomato, and 2 tablespoons Mexican cheese. Repeat with the second tortilla. Drizzle each serving with dressing.


Oven-Baked Ribs

Ingredients

Two racks of St. Louis cut pork ribs

BBQ Rub
2 tablespoons sweet paprika
2 tablespoons garlic powder
2 tablespoons packed brown sugar
4 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons kosher salt
1 teaspoon cayenne pepper

Plum BBQ Sauce
1/2 cup Asian plum sauce
2 tablespoons honey
2 tablespoons Korean gochujang sauce

Directions

Place ribs in a 13×9-inch baking pan. In a small bowl, combine paprika, garlic powder, 2 tablespoons brown sugar, cumin, onion powder, chili powder, 2 teaspoons salt, and cayenne pepper. Sprinkle ribs evenly on both sides with 4 tablespoons of the spice mixture and cover the pans tightly with foil. Refrigerate for several hours.

Preheat oven to 250°F. Place in the oven and bake 2 1/2 hours.

Make the Plum BBQ Sauce.combine the ingredients until smooth and set aside

Remove the ribs from the oven. Discard liquid from the baking pans.

Turn the oven to 400 degrees F. Brush the ribs with the Plum BBQ Sauce. Return the baking pan to the oven, uncovered, and cook for 30 minutes. If making the stuffed tomato recipe, place the tomatoes into the oven with the ribs.

Cut into 2-rib portions and serve.

Stuffed Tomatoes

Ingredients

2 vine-ripened tomatoes
Salt
1/4 cup Italian flavored panko bread crumbs
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
Freshly ground black pepper yo taste
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil

Directions

Preheat oven to 400 degrees F.
Cut a thin slice off the top of the tomatoes and scoop out pulp and seeds. Place the pulp in a colander and ket drain.

 

Salt the insides of the tomatoes and rest upside down on a paper towel for 30 minutes. In a mixing bowl, mix together panko bread crumbs, onion celery, pepper, Parmesan and oil. Stuff tomatoes with the filling and place in a small baking dish.


Bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

Asparagus With Burrata Cheese

Ingredients

Kosher salt
1 pound asparagus, trimmed
2 ounces burrata cheese
Italian salad dressing
Coarse ground black pepper

Directions

Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Place the drained asparagus on a serving plate and drizzle with some salad dressing. Sprinkle with black pepper and pieces of burrata cheese and serve.


Pork Piccata

Ingredients

1/3 cup flour
Salt & pepper
1 lb boneless center-cut loin pork chops, trimmed of all fat (about 3 pork chops-1/2 inch thick)
2 tablespoons olive oil
1/4 cup chopped shallots
1 garlic clove, minced
1 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh parsley
2 teaspoons capers
1/4 teaspoon black pepper

Directions
Cut each pork chop in half lengthwise to make 6 cutlets. Pound the cutlets thin between plastic wrap.


Place the flour in a shallow dish and add salt and pepper to taste. Dredge pork in the flour. Heat olive oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from the pan. Reduce heat to medium.
Add shallots and garlic to the pan; cook 30 seconds. Stir in broth and lemon juice, scraping pan to loosen the browned bits. Stir in parsley, capers, and pepper; simmer 1 minute. Return pork to pan; cook 3 minutes or until thoroughly heated. Serve pork in the sauce.

Quinoa Pilaf

Ingredients

1/2 cup quinoa, rinsed several times
1 cup low-sodium chicken broth
1 tablespoon olive oil
1 garlic clove, minced
1/2 large onion, chopped
1 celery stalk chopped
2 tablespoons pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
2 tablespoons fresh parsley, chopped

Directions
Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs the liquid, about 15 minutes.
Heat oil in a skillet over medium-high heat. Add onion; cook, stirring occasionally until the onion begins to brown, about 6 minutes.
When the quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts, and parsley. Season with salt and pepper to taste.

Tomato Salad With Burrata Cheese

For 2 servings

1 (8 to 10-ounce) ball of fresh burrata cheese
1 large tomato, preferably heirloom
Extra virgin olive oil
3 Fresh oregano stems with leaves removed
Sea salt or fleur de sel

Directions
Thinly slice the tomatoes and cut the cheese into pies. Place the tomatoes on a serving plate and top with the oregano leaves. Distribute the burrata over the tomatoes. Drizzle the tomatoes and burrata generously with olive oil and sprinkle with fleur de sel.


If it is not grilling season where you live the trout and asparagus can be roasted in a 400 degree F oven for 20-25 minutes. The tomatoes for 5 minutes.

Grilled Rainbow Trout

For 2 servings

Ingredients

1 whole dressed rainbow, head removed; tail on
1 lemon sliced into 1/4-inch-thick rounds
1 large garlic clove, sliced
2 tablespoons extra-virgin olive oil
4 whole dressed rainbow trout (about 10 ounces each), head removed; tail on
3 celery tops
1 spring onion cut into pieces
Kosher salt and freshly ground pepper
Nonstick cooking spray

Directions

Sprinkle the inside of the fish with salt and pepper. Drizzle with olive oil and place the garlic slices on one side of the fish. Stuff the inside of the fish with lemon slices, pieces of spring onion and the celery tops. Fold the other half of the fish over the filling and secure with metal skewers.


Preheat a grill to medium-high.

Coat outside of the fish with cooking spray. Place fish over direct heat; grill 4 minutes. Turn over; move to indirect heat. Grill 12 minutes or until done.

Grilled Asparagus Wrapped In Prosciutto

Ingredients

1 bunch thin asparagus spears, woody ends removed
6 very thin slices Prosciutto de Palma
Olive oil
Coarse black pepper

Directions

Bundle asparagus together in small batches ( I made 6 bundles with 6 asparagus in each) and wrap one slice of prosciutto around each bundle.
Place the bundles in an oiled piece of foil. Sprinkle the bundles with olive oil and black pepper.
Slide the asparagus onto the grill after you move the trout to the indirect side of the grill. They will be done when the fish is cooked.

Grilled Cherry Tomatoes

Place 6-8 cherry tomatoes on a skewer. Drizzle with olive oil and sprinkle with salt and pepper. Place on the grill for 2 minutes. Remove to a platter with the trout and asparagus.



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