Posts Categorized: Recipes

BBQ How To: Radler Brined Spareribs with Citrus Slaw

Underwood Riesling Radler Spareribs

Who doesn’t love ribs?  They’re the greatest picnic accouterment: they can be enjoyed warm, room temperature or cold and you can have one or five or ten and nobody is gonna look at you sideways. For the uninitiated, making homemade ribs is easier than you think, once you learn a few basic rules. Now that the weather is finally turning and grills are being pulled out and dusted off, we figured we would give you a solid tutorial so that you can add ribs to your growing “Social Distancing Lexicon” of recipes and techniques.

We decided to create a brine that uses a can of our Riesling Radler for sweetness instead of sugar to add even more flavor and complexity to the meat. We also figured we would provide a recipe for a Citrus Slaw that really compliments the tang of the BBQ sauce and the bubbly tartness of the Radler.

So let’s take this step by step.

STEP ONE:

The first thing you want to do is remove the membrane from the bottom of the rack of ribs. Many butchers (such as the fine gentlemen at Sheridan Fruit Co. will do this for you) but in case your rack still has the membrane, it is as simple as getting a thin knife under the membrane on the small side of the rack and then just gently pulling with your hand.

Union Wine Co Spareribs

STEP TWO:

At this point, you could simply season the meat with salt and pepper and bake it, but what fun would that be?  There are myriad ways to tenderize the meat and give the ribs a more complex flavor. Some people prefer a dry rub, but we have always found that if you are going to use BBQ sauce—which we are—that a dry rub can be very intense and often times fight with the flavors of the sauce.

That is why we prefer brine. A cursory google search will provide you with many different techniques, but here is ours.

SPARERIB BRINE

3-4 T large flake sea salt
1/4 C cider vinegar
1 can of Underwood Riesling Radler

 We first double up a clean non-scented garbage bag as we find this is the best way to evenly soak the meat.  (We double bag it just in case there are any rips or tears.)

We then rub the meat down generously with the large flake sea salt, such as that made locally by Jacobsen Salt Company. Standard Kosher salt can be used as well. We then place the rack into the bags and add the cider vinegar and a full can of Riesling Radler. Securely tie off the bags and let sit in the fridge for 2-4 hours. We don’t recommend letting the rack sit overnight in the brine, as we have found long exposure to the salt and vinegar can often make the meat mushy, but we suggest trying different amounts of time to see what suits your taste best. Often sugar or honey is used in brine to balance the salt, but we felt the Radler did a perfect job.

Underwood Riesling Radler

STEP THREE:

Remove the rack from the brine, pat dry with a paper towel and then bake the rack for 3 hours at 275 degrees. This is a crucial step, as you cannot just throw the rack onto the grill, so make sure to factor in the appropriate time for this. When the meat is knife tender, let the rack cool. It can then be tightly wrapped and stored in the fridge for a day or two until ready to grill.

Union Wine Co Spareribs

There are many great recipes for making your own BBQ sauce, ranging from the quite simple to the very involved, and we encourage you to try any and all of these. But for our money, we absolutely love the locally made Podnahs’s Sauce. This can be found in just about any local market- and what better time to help support a local restaurant? All of the Podnah’s sauces are delicious, but we felt the thick tang of their standard sauce would work best with the Radler and the Coleslaw.

Union Wine Co Spareribs

Now it’s time to fire up the grill. But before you get too excited about slathering your rack with sauce, we recommend you lightly grill each side pre-sauce. This helps give the meat a little extra texture before the sauce starts to dry and caramelize.

Union Wine Co Spareribs

Now you can take a pastry brush or firm spatula, and coat the rack with sauce. We recommend getting the grill quite hot and using some spray oil so your ribs don’t stick. Go light with the sauce at first, you can always add more as you go.

Keep turning the ribs frequently so they get a nice color without burning.

Union Wine Co Spareribs

Once the ribs are fully cooked, set them aside to make your coleslaw.

Union Wine Co Spareribs

CITRUS SLAW

1 1/2 C mayonnaise
2 T cider vinegar
1/2 t salt
1 T simple syrup
Zest of half a lime, half a lemon, & half a blood orange
Juice of half a lime, half a lemon, & one full blood orange
3 Qts of shredded green and purple cabbage and carrot
1/2 red onion, thinly sliced

Union Wine Co Spareribs
Union Wine Co Spareribs

STEP ONE:

Combine the top 6 ingredients in a bowl. Whisk until combined and set aside. This may make extra dressing, but that’s never a bad thing.

STEP TWO:

With a mandolin or sharp knife, shred the green cabbage, purple cabbage, and the carrot. Slice the red onion and mix together. Adding a 1/4 C at a time, pour the sauce over the cabbage mixture and mix well, making sure not to overdress so it doesn’t get too wet and mushy. Adjust for seasoning with extra salt and pepper if necessary.

Underwood Riesling Radler Spareribs

Finally, when ready to serve, warm the ribs in the oven and add a fresh layer of sauce. Crack a few ice-cold cans of the Riesling Radler and you and your family are ready to roll. We will often serve this with baked beans and/or cornbread on the side as well. Just an option.

Bon Appétit and keep those #pinkiesdown.

Union Wine Co Spareribs

Photography, Recipes & Text by David L. Reamer. (@dlreamer)

Classic Kitchen Lessons: French Onion Soup

Union Wine Company French Onion Soup

Being stuck inside all the time isn’t ideal, but it does have a few benefits, one of which is that many people are becoming much more daring with their culinary projects. There are tons of simple yet impressive recipes that are easier than you ever imagined. And right now is a great time to try them so that when we can all hang out together again you will have confidence in your techniques.

One such recipe is French Onion Soup. Introduced to America in the 1960s by Julia Child, this amazingly unique soup has fallen out of fashion lately, which is a real shame because it is as simple as it is delicious. When I first began my cooking career, I was introduced to a set of three books that Saveur Magazine published: one a collection of classic American food, one of classic Italian food, and one of classic French food. All three are great, but I recently repurchased the French one. This will not only provide simple and accessible classic French recipes, but being from Saveur, there are lots of great anecdotes about the people, regions, and histories associated with the dishes.

Union Wine Company French Onion Soup

I took my inspiration for this recipe from that book but made a few changes and additions which I have picked up over the years. It also helps if you have a set of incredibly cool small ceramic handled crockpots to cook your soup in, but this is by no means necessary. The handles do come in awfully, well, handy, when serving the dish. I’m quite proud of my set…

Union Wine Company French Onion Soup

There are two parts to French Onion Soup: making the soup itself and then assembling it for serving. Let’s start with the basics and then move into the technique.

Union Wine Company French Onion Soup

For French Onion Soup:

About 3 lbs of yellow onions
64 oz. beef stock (preferably unsalted)
A small bunch of fresh thyme
2 Tbs Worcestershire Sauce
1/2 C King’s Ridge Pinot Gris (plus more for drinking!)
3 oz Unsalted Butter
Salt & Pepper

To Finish and Serve:

Baguette or other firm French Bread
1 Tbs Butter
1 lb Shredded Gruyere Cheese (for 4 soup bowls)

*****

Making the Soup:

STEP ONE:

Peel and slice your onions. You will want to slice them “North to South” as illustrated in the picture. This will ensure that while cooking, the onions will caramelize well.

(Editors note: Cutting onions is brutal. You will cry. Everyone cries. In 15 years of professional cooking, I have heard every wives tale as to how to avoid this, and I can say none has ever worked for me. But maybe you know something I don’t.)

Union Wine Company French Onion Soup

STEP TWO:

Take 4-6 good sized sprigs of fresh thyme and tie them together with butchers twine. This will allow you to impart a fresh thyme flavor into the broth without worrying about any sprigs being left behind in the soup.

Union Wine Company French Onion Soup

STEP THREE:

Melt the 3 oz of butter in a heavy-bottomed pot. Just as it starts to bubble, add all your sliced onions and season lightly with salt and pepper. Cook over medium heat, stirring frequently and making sure they don’t burn until onions begin to caramelize and turn light brown, about 20 minutes.

Union Wine Company French Onion Soup

STEP FOUR:

Deglaze with the wine and cook until all the wine has evaporated. Continue to cook onions until they are a deep rich brown. Many people will tell you to add sugar at this point, but I feel the natural sugars in the wine do the trick just as well.

Union Wine Company Kings Ridge Pinot Gris

STEP FIVE:

Add the beef broth, Worcestershire Sauce and thyme, and simmer for 20 minutes. Let cool in the pot. Once cooled, remove the thyme and adjust seasoning if necessary with more salt and pepper.

Putting it all Together:

STEP ONE:

Preheat your oven to 375 degrees. I recommend putting your ceramic crocks on a sheet pan and placing them in the cold oven, allowing them to heat up gradually as the oven heats. Return your soup to the stove and bring to a light simmer. Grate your gruyere cheese and set aside.

Union Wine Company French Onion Soup

STEP TWO:

Into each hot crockpot, ladle in the hot soup. You will want to make sure you have a little extra broth as the bread will soak up a good amount.

Union Wine Company French Onion Soup

STEP THREE:

Slice your bread into 1/4 inch thick slices and lightly toast in a pan with the butter. Gently place on top of the soup.

Union Wine Company French Onion Soup

STEP FOUR:

Cover each top with the shredded gruyere cheese. Return to the oven and melt cheese for 5-10 minutes. Then switch the oven to broil and keep a close eye on the soup so that the cheese colors but doesn’t burn. Carefully remove and let sit for 5 minutes before serving.

Union Wine Company French Onion Soup

Pull the King’s Ridge Pinot Gris out of the fridge, pour a few glasses and you are good to go. I like to serve this soup with a simple arugula salad, dressed with lemon juice, salt, and a little extra virgin olive oil.

Bon Appétit!

Union Wine Company French Onion Soup

Photography, Recipe and Text by David L. Reamer. (@dlreamer)

Shelter in Place Projects: Amazing Homemade Dog Treats

Dog Treats
Meet Oliver, my bestest buddy and definitely my savior during these safe, but oh-so-boring, times. Let’s face it, most of us have already binged Tiger King and McMillions (spoiler alert—neither one lives up to the hype.) We’ve been reading, doing puzzles, cooking and finding a myriad of ways to stay safe but also stay busy.
Dog
One of my escapes from the house (while still maintaining social distancing) is to take Oliver to the dog park. We both get some fresh air and also get to stretch our legs. These dog park trips have really been keeping me sane, so I felt it was only fair to do something nice in return for his companionship. (Not to mention, a lot of the local pet stores are running low on essentials and getting dog treats is becoming more difficult.)
So I figured, why not do a little research and come up with a simple but healthy homemade dog treat that we can both feel good about. The recipe has only 5 ingredients, is incredibly easy to make, and I swear your dog will go absolutely bonkers for them.
Dog Treats
How cool do those look??!
Here’s all you will need:
Dog Treats
Delicious Dog Treats
 
2 eggs
1/2 C canned pumpkin puree
1/4 C healthy peanut butter
1 cube of beef bouillon 
1/2 C water
2-3 C whole wheat flour (as usual, we recommend Bob’s Red Mill)
 
A few notes before we begin:
Let’s just be honest here…everyone has a can of pumpkin puree in their pantry leftover from thanksgiving. This is a great way to use it up.
Beef bouillon cubes are usually dissolved in 1 C of water. I only use half a cup to concentrate the flavor. You can leave this ingredient out entirely, but I promise your dog will love you if you keep it in the recipe.
As I will further explain, the flour will vary as per how wet the other ingredients are.
Most people will have whole wheat flour that they had to buy for some random recipe and never used again—so check the back of your baking shelf before going to buy more.
Dog Treats

 
STEP ONE
 
Crack a can of Underwood Pinot Noir. (This is solely for consumption, not the recipe.) Then, preheat your oven to 350 degrees. Dissolve one bouillon cube in 1/2 C of water and set aside to cool.
STEP TWO
 
Once bouillon liquid is cool, put eggs, pumpkin puree, peanut butter, and bullion liquid into a mixing bowl with the paddle attachment and blend well.
STEP THREE
 
While running mixer, slowly add flour, 1/2 C at a time until the dough comes together and is no longer sticky.  When I did it, it took about 2 1/4 C of flour but this may vary. Remove the dough, place on a large work surface dusted with flour and kneed for 2-3 minutes.

 

Dog Treats
Puppy Interlude….
Here is an unnecessary but ridiculously cute picture of Oliver (and his sister Pretty Penny) just to keep you entertained.
 
Dog Treats
 
Dog Treats
STEP FOUR
 
Roll out the dough to your desired thickness (I went with a 1/4” because they tend to puff up in cooking.) Use a cookie cutter or just cut small squares—I promise your dog won’t know the difference—and place on a baking sheet with either a silpat pan liner or parchment paper. Bake for 20-30 minutes, rotating the sheet pans every 7-8 minutes for even baking.
The extra dough can be reshaped and used for a second and third batch.
Dog Treats
Let the treats cool and keep in a dry place for up to a month.
Dog Treats
Believe me, you will have one happy puppy, not to mention an incredibly productive afternoon!
Enjoy and remember to keep those #pinkiesdown.
Dog Treats
Dog Treats
Photography, Recipe and Text by David L. Reamer. (@dlreamer)

Embracing Social Distancing: Finding Peace and Tranquility on the Sandy River

“Truth is stranger than fishin’.” -Richard Brautigan, Trout Fishing in America

Union Wine Co Fishing

There is no question that right now the world is a scary and confusing place. As we each do our part to stay safe and healthy—so everyone will stay safe and healthy—those once simple actions require much more discipline than ever before. A day off every so often to hide from the world and veg out on Netflix was once a welcome escape, but as it becomes more and more the norm, the novelty begins to fade. But, just because we need to practice social distancing doesn’t mean we have to stay locked away in our homes. We just have to think a little outside the box and a little outside the normal boundaries of our lives.

Besides being a well known Portland personality, and all-around great guy, my friend Bob Rhoads is a true outdoorsman. So, when I was thinking of things to do to get myself out of the house but still steer clear of people, he was the first person I called. I requested something that would be a close drive from Portland where I could meet him. He suggested we go fishing.

Now, to our north, Washington has temporarily outlawed recreational fishing, effective this week, and this may be the case in many places right now.

For most of Oregon however, fishing is currently still allowed as long as you’re careful of how you do it, according to the Oregon Department of Fish and Wildlife. They recommend you maintain a social distance of at least six feet from other people who don’t live in your household, including during travel to and from a fishing spot. Officials also stress that anglers should minimize traveling and stay as close to home as possible.

Rob and I followed these recommendations and traveled only a few miles to the Sandy River. As I sat on the banks of the river I couldn’t see another person in any direction (save for Bob, of course) and I was filled with peace and tranquility which I had not felt—nor realized I had not felt—in many weeks. For the first time in a while, I was at peace and the fears and uncertainty of life had momentarily faded.

Union Wine Co Fishing

But enough introspection. Let’s talk about Bob and fishing for Steelhead on the Sandy River. Some refer to fishing for Steelhead as ‘chasing the ghost’ because it can be a very elusive fish to catch (spoiler alert…we didn’t catch one that day) but fly fishing can be a very meditative and relaxing activity. I learned quite a bit from Bob that day.

Steelhead are actually trout but look much more like Salmon. That is because they are Anadromous, meaning that unlike the smaller trout that live their whole lives in the local rivers, Steelhead swim upstream in the freshwater to spawn but they reside in saltwater. Rainbow trout, on the other hand, stay in freshwater all their lives. When fishing for Steelhead you are only allowed to keep the ones raised in local hatcheries, which can be identified by a lack of an adipose fin (the small fin just in front of the tail.) All other Steelhead must be caught and released.

Union Wine Co Fishing

Bob practices a style of fly fishing called Spey casting (named after a style of fishing developed on the River Spey in Scotland). In short, this technique allows for longer casts without the overhead backcasting motion and presenting larger flies. As for equipment, Bob has a collection of flies, some he has bought but many he has made himself. His rod is a custom-made CF Burkheimer, (made for the specific technique just mentioned) a local company that Bob was an apprentice rod builder for. Once we found a suitable spot, we cracked a few cans of Underwood Pinot Noir, Bob chose his fly and got suited up.

Union Wine Co Fishing

Union Wine Co Fishing

I was more than content sitting on the bank, documenting the day and imbibing the tranquility (and the Pinot Noir). Plus, I’ve tried to fly fish and it is really freaking hard until you get the hang of it! Anyway, who would complain in such surroundings? As I mentioned, we didn’t catch any fish that day but just getting outside in the sunshine and fresh air made the whole adventure a complete success.

Union Wine Co Fishing

Even though we didn’t catch anything, I now had Steelhead on the brain and needed to cook some up ASAP. Luckily, Flying Fish Company just reopened about a mile from me and they have a wide selection of some of the freshest local fish around. I was in luck and they were stocked (no pun intended) with some gorgeous Steelhead fillets. As you can see, although it is a trout, Steelhead very much resemble Salmon.

Union Wine Co Fishing

I decided to cook the fish “En Papillote” or in paper. The technique, which makes for an incredibly easy and delicious meal simply requires putting all the ingredients into securely wrapped parchment paper and then baked for about 15 minutes—easy, peasy, lemon squeezy.

Steelhead and Vegetables En Papillote

1 Steelhead fillet, about 7 oz
Half a large zucchini
1 small pepper
3 slices of lemon
5 sprigs of fresh oregano (reserve 2 for presentation)
1/2 t coarse sea salt
1/4 C Kings Ridge Pinot Gris
Parchment paper

TECHNIQUE:

Preheat the oven to 400 degrees. Lay a large piece of parchment paper on a baking sheet.

Place the fish on the lower part of a large piece of parchment paper so you will be able to have enough paper to fold over everything and securely crimp.

Set the fish down, season with salt and place vegetables, lemon slices and oregano on and around the fish. Squeeze a little lemon juice on top and drizzle with white wine.

Tightly crimp the edges of the parchment paper, leaving a little space inside for the fish to steam.

Union Wine Co Fishing

Union Wine Co Fishing

Bake for 15 minutes. Remove from the oven and let rest for 5 minutes. Carefully cut through and peel back paper and Voila! You have a complete meal ready to eat.

The oregano will be pretty dark and wilted, so I recommend replacing it with a fresh sprig before serving.

Pour yourself a glass of Kings Ridge Pinot Gris and dig in. Bon Appétit.

Union Wine Co Fishing

My sincerest thanks again to Bob Rhoads, not only for his vast fishing knowledge but for taking me out of my funk and filling me with a renewed sense of hope and happiness.

Union Wine Co Fishing

Photography, Text and Recipe by David L. Reamer. (@dlreamer)

You can follow Bob’s adventures on IG at @ptowndutch

Chefs at Home Series: Sunday Dinner with the Ruckers

Union Wine Co Gabriel Rucker

It’s safe to say that Gabriel Rucker is one busy guy. With 2 restaurants, 3 children, a creatively explosive wife with the drive of the Energizer Bunny, and a weekly run club,  there isn’t a whole lot of time in the day to relax. Throw in travel events and cooking demonstrations and life gets even more hectic. Anyone who knows Gabriel, or has eaten at his restaurants, knows that he is a tremendously talented chef who puts his whole soul into every dish. But Gabriel is also a consummate family man and in between all the craziness that fills his days, he always makes sure there is quality time for his family. I’ve personally been watching him do it for 10 years and it’s quite an impressive balancing act.

So, I considered myself and my wife very lucky to be able to spend a Sunday evening with him and his family as he created a delicious home-cooked Sunday evening meal. Of Gabriel’s 3 children, the middle one (and only daughter) Babette, age 6, is the one who will most likely be following in her fathers’ culinary footsteps. At age 3 or 4 she was already shadowing her Dad in the kitchen, helping wherever she could. Now that her knife skills have improved, she is even allowed to cut and chop, which I must say she does with more acumen than a few OCI grads I know. In organizing this project with Gabriel, he decided on three dishes that he often makes for his family on the weekend that make a well rounded, delicious and healthy meal that can all be done in just over an hour. Of course, when you have a pro like Babette as your live-in Sous Chef, everything runs that much smoother.

On the menu for the evening was:

Braised Chicken with Mushrooms, Onions and ‘Dad Rice’

Cast Iron Roasted Leeks with Garlic

Dinosaur Kale Salad with Apples and Warm Kumquat Vinaigrette 

Union Wine Co Gabriel Rucker

Some kitchen tasks Babs can do on her own, others require a little extra supervision…

Union Wine Co Gabriel Rucker

There were a lot of moving parts all going at the same time while dinner was being prepped so I will do my best to keep everything well organized throughout the post.  Also, Gabriel approaches all of his kitchen projects with a confident but laidback vibe which I will do my best to replicate here. There is little to no pomp and circumstance when Gabriel is in the kitchen, and no ingredient is off-limits as you will soon see.

The first thing you want to do is get the chicken and rice going because that will take about 45 minutes in the oven. Gabriel cooks the rice, mushrooms, onions, and chicken all together in a large ceramic dutch oven. Here, the ‘Dad Rice’ refers literally to the addition of a powdered Ranch Dressing seasoning that Gabriel adds because his kids love it (and it’s pretty freakin’ delicious!)

Braised Chicken with Mushrooms, Onions and ‘Dad Rice

1 whole chicken, separated into 1/2 breasts, thighs and legs
2 1/2 C rice (Gabriel uses sushi rice but feel free to substitute brown or white)
1 small yellow onion, diced
1 large package of mixed mushrooms (about 1/2 lb)
1 C Underwood Pinot Gris
4 C chicken stock or broth
olive oil
salt and pepper
1/2 C Hidden Valley Ranch Seasoning

Union Wine Co Gabriel Rucker
Preheat oven to 375 degrees.
 

Heat oil in a deep dutch oven and carefully sear off all pieces of chicken. Remove chicken from the pan, add the onion, mushrooms, and rice. Sauté for 5 minutes, add the Ranch Seasoning and salt and pepper to taste, then deglaze with the Pinot Gris. Reduce slightly, add the chicken stock and all the chicken pieces, nestling the chicken pieces partway down into the rice and vegetables. Cover and put in the oven for 45 minutes or until rice is tender and chicken is fully cooked.

Union Wine Co Gabriel Rucker
Union Wine Co Gabriel Rucker
Union Wine Co Gabriel Rucker

This is what the finished product will look like:

Union Wine Co Gabriel Rucker

Once the chicken is in the oven, it’s time to deal with the leeks. Gabriel prefers to use his locally made Finex Cast Iron Pan, but any thick bottomed pan will do the trick.

Cast Iron Roasted Leeks with Garlic

10-12 full sized leeks
8 cloves of garlic, skins removed
1 T celery seed
1/2 T dried tarragon
1/4 C sherry vinegar
1/4 C extra virgin olive oil

salt and pepper

Cut the dark green tops off of the leeks and remove the butt ends. Cut each leek longways down the center, trying to keep them together. Rinse gently under cool water to remove any dirt and gently dry. Chop your garlic cloves in half. Place the leek halves and garlic in the cast iron pan, sprinkle liberally with remaining ingredients, cover with tin foil and place in the oven for about 30 minutes or until leeks are tender.  *You do not have to heat the pan or do any searing ahead of time for this one.

Union Wine Co Gabriel Rucker

Once the leeks are tender, remove from heat and keep covered until ready to serve.

Union Wine Co Gabriel Rucker

While everything is cooking, its time to prep your salad and make the vinaigrette. Dad demonstrates the proper Kumquat prepping technique and then feels comfortable leaving Babette to her own devices.

Union Wine Co Gabriel Rucker
Union Wine Co Gabriel Rucker

Dinosaur Kale Salad with Apples and Warm Kumquat Vinaigrette

For Vinaigrette:
15 kumquats
1/4 C Underwood Pinot Gris
1/4 honey
1/3 C apple cider vinegar
salt and pepper to taste

Halve the kumquats longways, remove the seeds and pith and slice thinly. Put all ingredients into a small sauté pan, bring to a boil and then immediately shut off the heat. Keep warm until ready to use.

Union Wine Co Gabriel Rucker
For salad:
2 large bunches of dinosaur kale
2 honey crisp apples
1/4 of the hot liquid with kumquat slices
2T balsamic vinegar
1/3 C extra virgin olive oil

1/3 C grated parmesan cheese

 

Slice kale and apples. Put in a large bowl. Just before you are ready to serve, dress with the warm vinaigrette, olive oil, balsamic vinegar, and parmesan cheese. By keeping the vinaigrette warm, it will soften the kale without wilting it too much.

Union Wine Co Gabriel Rucker

And just like that… dinner is served!  Bon Appétit.

Gabriel asked that we give a special shout out to his newest endeavor, the Bird Dog Run Club. Completely free and open to all, the club meets every Thursday at 930 AM in front of Canard.

Bird Dog Run Club
You can follow the run club on IG @birddogrunclub.  Also check out Gabriel’s two restaurants: Le Pigeon and Canard.
Photography and Text by David L. Reamer. (@dlreamer)
Recipes by Gabriel Rucker (@ruckergabriel)
Expert Prepping and Tie-Dyed Good Vibes by Babette Rucker