Lemony Buttermilk Ranch Dressing

a homemade version of the classic ranch dressing. Recipe on kokocooks.com

School is back in session!  As with every school year, I make a very strong effort to bring my lunch every day.  Okay, four of the five days.  Maybe three.  Because driving from school to school is a regular part of my day, it is way too easy to pull into a quick serve place and grab lunch.  I have been know to eat Chipotle several times in a week.  Not good for the wallet, or the waistline.

a homemade version of the classic buttermilk dressing. Recipe on kokocooks.com

Along with bringing my lunch, I’m also trying to incorporate more vegetables into it.  It doesn’t take much time to break off a couple broccoli florets, slice some zucchini, and throw in a few cherry tomatoes and carrot sticks into a container.  If I’m feeling really motivated, I’ll toss together a salad.  My new favorite dressing is this homemade buttermilk ranch, with lots of fresh lemon zest.  Eating veggies is a lot more fun with this dressing to dip them in.

a homemade version of the classic ranch dressing. Recipe on kokocooks.com

Oh, and keep your eyes peeled on this site!  I’m giving away a little lunch set, which includes a cute lunch bag and a salad/sandwich container! Click here to enter.

a homemade version of the classic ranch dressing. Recipe on kokocooks.com

original recipe

Lemony Buttermilk Ranch Dressing

Yield: just under 1 cup

Lemony Buttermilk Ranch Dressing

Ingredients

½ c buttermilk
¼ c mayonnaise
2 Tbs sour cream
2 Tbs chopped fresh herbs (I like a combination of oregano, parsley, and dill but really whatever’s in your fridge)
½ tsp fresh lemon zest
¼ tsp onion powder
¼ tsp garlic powder
few dashes of cayenne powder (optional)
Salt and pepper to taste

Instructions

  1. Place ingredients in a bowl and whisk together. For best results, cover and chill for an hour to let flavors develop.
http://kokocooks.com/2015/08/lemony-buttermilk-ranch-dressing/

Read More:

Share

Lemongrass Beef Noodle Salad

 

Disclosure: I did not receive compensation for this post. All opinions are my own.

I recently posted about the lemongrass (sometimes spelled lemon grass) bushes in the front yard.  It’s just about time to trim the tops again.  I’d always used these stalks for cooking, so I’d never had to buy them.  Katie made a comment about buying stuff in a tube – I had no idea that’s how it was sold!  I’m not even sure how easy was to find in a store.  So when I discovered that Gourmet Garden made a lemon grass paste, I was thrilled.  I wanted to see how it compared.  It had that same lemony fragrance, and tasted exactly like the fresh stuff when used in recipes.  The tube says to use the paste in equal amounts to fresh lemongrass. If you’re trying to convert to stalks of lemongrass, I guesstimate ~2 tsp. paste = 1 stalk minced lemongrass.

This dish is on frequent rotation at our house.  It’s one of our go-to recipes for a quick, healthy meal.  Even Tyler likes to eat the beef, although I still can’t get him to try any of the vegetables.  The nuoc cham dressing is strong, so a little goes a long way.

Virtual picnic logo

Today is the last day to enter the Flavors of Summer giveaway.  The prize pack includes a $50 Visa gift card and a copy of Summer Thyme by Jennifer Dempsey. Check out the recipes she made for S’mores Blondies – yum! Go here to enter the giveaway.  Winners will be announced during a PinChat Live tomorrow, July 3rd.

adapted from Savoring Southeast Asia, by Fuschia Dunlop

Lemongrass Beef Noodle Salad

Lemongrass Beef Noodle Salad

Ingredients

Beef
1¼ lbs. flank steak or shoulder steak
2½ Tbs Gourmet Garden Lemon Grass paste
5 cloves chopped garlic, divided
1½ Tbs fish sauce
1 tsp sugar
¼ tsp black pepper
3 Tbs vegetable oil
1 medium white onion, thinly sliced
Salad
8 oz. dried rice vermicelli
4 c shredded lettuce
½ cucumber, peeled and sliced into strips
¾ c matchstick carrots
Fresh cilantro sprigs and mint leaves
Fried shallots (optional)
Nuoc Cham dressing
4 Tbs fish sauce
3 Tbs sugar
6 Tbs water
3 Tbs lime juice
1 small clove garlic, minced
1 red chile, sliced (optional)

Instructions

  1. For the beef: divide steak along the grain into hunks about 2 inches wide. Slice each hunk thinly across the grain. In a large bowl, whisk together the lemon grass paste, half the garlic, fish sauce, sugar, and black pepper. Add the beef and mix to coat all the pieces. Cover and chill for 1 hour.
  2. For the salad: while the beef is marinating, prepare the rice vermicelli. Place dried noodles in boiling water and cook for 8 minutes, stirring occasionally. Turn off heat, cover pot, and let noodles sit for another 5-7 minutes, until noodles are soft. Drain noodles to a colander and rinse with cold water. Let drain until ready to serve.
  3. Prepare other salad ingredients and the nuoc cham while meat continues to marinate.
  4. Remove beef from the refrigerator; pat dry with paper towels. In a wok over medium-high heat, add 1 Tbs of the oil and heat until shimmering. Add the garlic and stir fry for 30 seconds. Add the onion and stir fry until onions brown around the edges, about 3-4 minutes. Transfer garlic and onion from the wok to a plate. Add 1 more tablespoon of oil, and turn heat up to high. Spread half the beef in an even layer on the bottom of the wok. Cook until browned on one side, about 2 minutes. Flip beef pieces over and complete cooking, another 1-2 minutes. Transfer beef to the plate with the onions. Repeat with remaining oil and beef.
  5. To assemble the salad: divide noodles into a bowl. Top with lettuce, carrots, cucumber, and beef. Garnish with cilantro and mint. Serve with nuoc cham.
http://kokocooks.com/2013/07/lemongrass-beef-noodle-salad/

“Celebrate Sweet Vidalia Flavors of Summer with the great tastes of fresh Vidalia Onions, Avocados from Mexico, Gourmet Garden Herbs, Johnsonville Italian Sausage, mangos, watermelon and Stemilt Cherries. Great food and good friends make everyday a party to remember so start entertaining and visit www.flavors-of-summer.com for recipes, coupons and entertaining tips.

 

AND be sure to check out the delicious recipe contest happening on Flavors of Summer. You could win 1 of 4 cash prizes of $1,000 or the grand prize of a $5,000 Sears Gift Card. It’s time to get cooking!”

 

Read More:

Share

Spicy Marinated Tomatoes

I was invited to participate in a Summer Progressive Dinner, hosted by Kristin of Yellow Bliss Road and Katie of Katie’s Cucina.  Basically, a group of bloggers get together, and each person is responsible for a dish.  When put together, all the dishes make up a complete meal.  I remember going to progressive dinners when I was a kid (the “in person” kind) with my parents.  Usually, we ended up being responsible for dessert.  Not surprising, for people who know me.

For my part, I contributed a side dish.  Summer is all about frozen treats, grilling, and eating lots of fresh vegetables.  We make this dish all the time during the summer, as it is a perfect accompaniment to a hamburger or some grilled meat (like a few of the other dishes in the progressive dinner!)  If you like spicy, these tomatoes are right up your alley.  If you’re not into a lot of heat, I recommend removing the seeds and membranes from the peppers.

adapted from Cooking Light, June 2006

Spicy Marinated Tomatoes

Spicy Marinated Tomatoes

Ingredients

3 c halved cherry or grape tomatoes (about 1 ½ pints)
2 green onions, thinly sliced
1 garlic clove, minced
½ jalapeno pepper, thinly sliced
¼ c white wine vinegar
1 Tbs light brown sugar
1 Tbs extra virgin olive oil
1 tsp fresh ginger, minced
½ tsp salt
¼ tsp ground black pepper

Instructions

  1. Place tomatoes, green onion, garlic, and jalapeno in a bowl. In a small bowl, whisk together the rest of the ingredients. Pour dressing over the tomato mixture and toss to combine. Chill 1 hour before serving. Tomatoes will get spicier as the salad sits longer.
http://kokocooks.com/2013/06/spicy-marinated-tomatoes/

giveaway graphic

Now, any blogging event wouldn’t be complete without a giveaway. Fill out the Rafflecopter below for a chance to win these three fun, summery prizes:

 

-a five speed hand blender from KitchenAid.  This blender comes with three blades, perfect for making smoothies, frozen drinks, or pureed soups. Looking for a new drink flavor? Check out this recipe for blended grapefruit limeade, featured on The Kitchenthusiast, KitchenAid’s blog.

– Woot Froot is excited to bring you the ease and convenience of fresh cut peaches and nectarines just in time for summer. Perfect for summer snacking, dishes and drinks – like peach margaritas. Fill out the rafflecopter below for your chance to win this Margaritaville Margarita Maker and get the party started. A $200 value.

-a $200 gift card from World Market.  I love wandering through this store, dreaming of all the cool parties I could throw with the fun items in their aisles.

 

And here are all the other contributions to the progressive dinner.  I really want to have a get together so I have an excuse to try all these recipes!

summer progressive dinner pinnable image

 

from left to right:
Appetizers:
1. Best Guacamole Ever from White House Black Shutters
2. Melty Caprese Appetizer from Cook the Story
3. Skinny Southwest Chicken Dip from Yellow Bliss Road
Salads:
4. Blueberry Quinoa Salad from Clean and Scentsible
5. Quinoa and Grape Salad from A Place for Us
6. Spicy Marinated Tomatoes from Kokocooks
Main Course:
7. Grilled Greek Pork Tenderloin from Katie’s Cucina
8. Mama’s Sweet Marinated Chicken from Craft Quickies
9. Mexican Grilled Corn from Nest of Posies
Desserts:
10. Triple Berry Cheesecake from The Lilypad Cottage
11. Mini Berry Pies from A Pumpkin and a Princess
12. Mint Chocolate Chip Ice Cream Cake from Crazy Little Projects
Beverages:
12. Perfect Italian Cream Soda from Ella Claire
13. Mango & Mint Lemonade Chiller from Sweet C’s Designs
.

a Rafflecopter giveaway

Disclaimer: I received no compensation for participating in this giveaway.  All opinions are my own.

Read More:

Share

Fruit Salad With Orange Poppy Seed Dressing

Back on Sunday, there was a TweetChat that officially opened Brunch Week.  One of the questions during the chat was, “What is the one brunch item you can’t live without?” For me, it’s not coffee. It’s not a fruity alcoholic beverage.  It’s not bacon (although bacon is a close second.)

My one can’t-do-without breakfast/brunch item is fruit.  I have to have some kind of fruit with a big, heavy meal (as brunch usually is.)  A slice of pineapple, a wedge of orange – stuff that’s usually meant as a garnish – I always eat it.  It helps cut through the richness of the other food, and is a perfect finishing bite.  This dish elevates the garnish to a full fledged side dish.

Our Brunch Week giveaway is almost over.  Don’t forget to enter the giveaway for all the prizes from our generous sponsors.

Here are today’s participating bloggers.

Brunch Drink Recipes

St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday

Breads, Grains, Cereals and Pancake-type Yums

Granola, Yogurt and Walnut Cups by Cook the Story
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wine
Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms

Brunch Egg Recipes

Mediterranean Frittata by Spontaneous Tomato

Potato Recipes for Brunch

Potato and Bacon Hash by Cravings of a Lunatic

Meat, Poultry, Fish and Legume Brunch Recipes

Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy

Brunch Dessert Recipes

Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

original recipe

Fruit Salad With Orange Poppy Seed Dressing

Ingredients

3 Tbs vegetable oil
½ Tbs lime juice
1 tsp orange zest
5 Tbs orange juice
2 tsp honey
2 tsp poppy seeds
Dash salt
8 cups mixed fruit cut into bite sized pices (I like a combination of honeydew, pineapple, apple, grapes, strawberries, and blueberries or blackberries)

Instructions

  1. In a bowl, whisk together the vegetable oil, lime juice, orange zest, orange juice, honey, poppy seeds, and salt. Chill until ready to use.
  2. Place cut up fruit in a large bowl. Pour dressing over. Carefully toss to coat all fruit pieces. Chill until ready to serve.
http://kokocooks.com/2013/05/fruit-salad-with-orange-poppy-seed-dressing/

Read More:

Share

1905 Salad

When I was in Tampa last month, I had dinner one night at the Columbia Restaurant.  Like Bern’s Steak House, it is another landmark restaurant of Tampa. This place oozes with old Spanish charm, and their sangrias are particularly addictive.  I especially liked the 1905 salad.  This salad has been on the menue since the 1940’s, and it’s no wonder it’s enjoyed such staying power.  It’s a great starter dish, or if you up the amount of ham and cheese, it would make a great main dish salad.

adapted from Columbia Restaurant recipe

1905 Salad

Serving Size: 6

1905 Salad

Ingredients

Salad
4 c torn-up iceberg lettuce
1 ½ c grape tomatoes, halved
3 stalks celery, sliced
4 oz. Swiss cheese, cut into thin strips
4 oz. ham, cut into thin strips
½ c green olives (no pimiento), sliced
Dressing
2 Tbs white wine vinegar
½ c extra-virgin olive oil
3 cloves garlic, minced
1 tsp dried oregano leaves
To Finish
¼ c freshly grated Parmesan cheese
2 Tbs Worcestershire sauce
2 tsp lemon juice
Salt and pepper to taste

Instructions

  1. Toss salad ingredients in a large bowl. Whisk together the dressing ingredients in a small bowl. Add dressing, Parmesan cheese, Worcestershire sauce, and lemon juice to the salad and toss to combine. Divide salad into individual bowls, and season with salt and pepper to taste. Serve immediately.
http://kokocooks.com/2013/02/1905-salad/

Read More:

Share

BLT Pasta Salad

(recipe and pictures updated June 2013)

It’s a well known fact that I’m a huge fan of bacon. In an effort to make bacon seem healthier, I decided to surround it with vegetables. I love blt sandwiches, but they seem soooo bad for you, especially when slathered by mayo. So this salad attempts to take all the elements of the blt, with a slightly less mayo-heavy dressing.

original recipe

BLT Pasta Salad

BLT Pasta Salad

Ingredients

Salad
12 oz dried pasta
12 oz bacon
1 ½ pts grape tomatoes, halved (I used a combination of red and yellow)
6 c torn lettuce leaves (I like butter lettuce)
Dressing
¼ c mayonnaise
¼ c buttermilk (lowfat is fine)
¼ tsp onion powder
1½ Tbs dijon mustard
Few dashes of black pepper

Instructions

  1. Cook pasta until done. Pour pasta into a colander to drain cooking liquid, then pour pasta into a bowl of ice water to halt the cooking process. Once cooled, drain pasta back into the colander. Set aside. Cook bacon until browned and crispy. Place on a paper towel-lined plate. When cool enough to handle, cut into pieces.
  2. Meanwhile, in a small bowl, combine all dressing ingredients. Whisk until well combined.
  3. In a large bowl, toss pasta, bacon, grape tomatoes, and lettuce. Add dressing and toss until dressing evenly coats the salad.
http://kokocooks.com/2012/08/blt-pasta-salad/

Read More:

Share

Grilled Chicken Salad with Parmesan Breadcrumbs

I love eating salads, but sometimes I balk at having to prep all the ingredients. I’m not sure why, since I normally don’t mind recipes with lengthy ingredient lists. Luckily, this salad doesn’t take much to put together. It is a deconstructed version of chicken parmesan. All the components are there – chicken, crispy breadcrumbs, mozzarella, and sauce. As long as you don’t go heavy on the breadcrumbs, the dish stays much healthier than the original.

adapted from Food Network Magazine
July/August 2010

Grilled Chicken Salad with Parmesan Breadcrumbs

Grilled Chicken Salad with Parmesan Breadcrumbs

Ingredients

Dressing
1 plum tomato, halved
4 sun-dried tomatoes, plus 1 Tbs extra-virgin olive oil
2 Tbs red wine vinegar
1 small garlic clove
1 tsp fresh oregano
1 bunch basil leaves, torn
4 Tbs grated parmesan cheese, divided
Salt and pepper
Salad
2 skinless, boneless chicken breasts (about 1 lb)
3 T extra-virgin olive oil
⅔ c panko crumbs
2 Tbs chopped fresh parsley
8 c salad mix
4 oz. small mozzarella balls (bocconcini), sliced

Instructions

  1. For the dressing: Puree plum tomato, sun-dried tomatoes and olive oil, vinegar, garlic, oregano, half the basil leaves, and 2 Tbs Parmesan cheese until smooth. Add a few tsp of water if necessary. Season with salt and pepper. Set aside.
  2. For the salad: Preheat grill to high. Halve the chicken breasts horizontally to make four thin cutlets. (If you can find thin-cut cutlets at your store, then you can skip this step.) Brush with 1 Tbs olive oil and season with salt and pepper. Grill chicken until marked on the bottom, about 4 minutes. Flip and grill another 3 minutes, or until cooked through. Let the meat rest on a cutting board.
  3. Heat remaining 2 Tbs olive oil in a large skillet over medium-high heat. Add the bread crumbs and cook, stirring occasionally, until golden. Remove from heat. Add remaining 2 Tbs Parmesan cheese and the parsley. Stir to combine.
  4. Toss salad greens and remaining basil in a large bowl. Cut the chicken into bite-sized pieces and add to the greens. Add mozzarella. Toss with the dressing and sprinkle with bread crumb mixture.
http://kokocooks.com/2011/10/grilled-chicken-salad-with-parmesan-breadcrumbs/

 

Read More:

Share

Salmon Nicoise Salad

When I was on vacation in Europe (man, I love saying that!), I saw niçoise salads on just about every cafe and restaurant menu. I indulged in one, enjoying the crunchy veggies, soft eggs, and pungent anchovies. I ate this salad in Brussels, so I’m including a gratuitous Belgian street scene.

When I came back home, just about every food magazine I read had a recipe for a niçoise salad. There were 2 recipes alone in Gwyneth Paltrow’s book. Most of the recipes swapped out salmon for the tuna. I figured that all these magazine editors (and Gwyneth) couldn’t be wrong, and made a salmon niçoise salad.

This salad is a perfect make-ahead meal, since so many ingredients need prepping. You can poach the salmon, boil the eggs, and cook the potatoes and green beans the night/morning before eating the salad. And what’s so great is that the prepped ingredients don’t need to be reheated – it’s a salad. A cold salad. Once it’s time to eat, it’s just a matter of whipping together the dressing, and throwing everything together. Speaking of the dressing – it totally brought everything together. Drizzle it lightly and toss well. It can overpower the other ingredients if poured on too thickly.


Adapted from Garden Fresh Recipes

From Sunset magazine

Salmon Nicoise Salad

Salmon Nicoise Salad

Ingredients

1 bay leaf
½ Tbs kosher salt
10 black peppercorns
1 c white wine
1 lb salmon filet
2 cloves garlic, minced
1 Tbs Dijon mustard
5 Tbs white wine vinegar
½ c extra virgin olive oil
2 Tbs chopped flat-leaf parsley
1 Tbs chopped fresh basil
Sea salt
2 large bunches baby arugula
15 small red skinned new potatoes, boiled and cut in half
4 hard boiled eggs, cut into quarters
½ lb fresh green beans, trimmed and cooked until tender crisp
½ c pitted black olives (Niçoise, if available)
1 c chopped fresh tomatoes

Instructions

  1. Place bay leaf, kosher salt, peppercorns, and wine in a large saucepan. Add salmon and enough water to cover. Remove salmon, cover pan, and bring liquid to a boil. Reduce to a simmer, then gently place salmon in the liquid. Simmer, covered, until salmon is just opaque, about 10 minutes. Meanwhile, make the dressing.
  2. In a small bowl, whisk together the garlic, mustard, and white wine vinegar. Slowly whisk in the oil until the dressing is well combined. Whisk in the parsley and basil. Season with salt.
  3. With a spatula, carefully remove the salmon from the poaching liquid. Set on a plate, and chill for 10 minutes, loosely covered with foil. Discard poaching liquid.
  4. To assemble the salad, break salmon into large pieces, discarding the skin. Arrange arugula onto a large platter. Top with salmon, eggs, green beans, olives, and tomatoes. Drizzle dressing evenly over the salad. Toss, and serve.
http://kokocooks.com/2011/08/salmon-nicoise-salad/

 

Read More:

Share

Spinach Strawberry Salad with Baked Goat Cheese

It is strawberry season in Florida. Our season can start as early as January and go through April, with February and March being the peak of the season. We went strawberry picking over the weekend. It was beautiful weather – sunny, breezy, and not too hot.

The tyke had a blast picking strawberries. After a brief tutorial from Hubs, the tyke went right for the reddest berries. Except that he kept poking his fingers into them. I had to separate them from the intact berries so that we’d eat the gouged ones first.

All in all, we ended up with 9 lbs of strawberries. I’ve been searching for interesting recipes in which to use them.

I found this yummy salad that not only called for strawberries, but goat cheese (one of my favorite foods.) Bingo! I also liked that the strawberries were part of a savory dish.

Adapted from Closet Cooking

Spinach Strawberry Salad with Baked Goat Cheese

Spinach Strawberry Salad with Baked Goat Cheese

Ingredients

4 oz goat cheese
¼ c bread crumbs
¼ c halved pecans
½ c balsamic vinegar
3 Tbs honey
3 Tbs olive oil
1 tsp dried mustard
Salt and pepper
6 oz fresh baby spinach leaves
2 c strawberries, sliced
2 green onions, light green and green parts thinly sliced

Instructions

  1. Freeze goat cheese for 30 minutes. Preheat oven to 375˚F. Remove from freezer, and slice into thick rounds. Dredge the goat cheese in the bread crumbs, making sure to completely cover the cheese. Place goat cheese rounds on a baking sheet. Place pecan halves in an even layer on same baking sheet. Bake until pecans are toasted, about 5-6 minutes. Remove from oven, and roughly chop pecans. Set aside.
  2. In a small bowl, combine the balsamic vinegar, honey, olive oil, and mustard. Whisk until well combined. Season with salt and pepper. Toss the spinach, strawberries, and green onions in a large bowl. Drizzle dressing over the mixture, and toss to combine. Divide salad evenly into four bowls. Top with chopped pecans and a goat cheese round.
http://kokocooks.com/2011/02/spinach-strawberry-salad-with-baked-goat-cheese/

 

Read More:

Share

Grilled Peaches With Arugula And Goat Cheese

(recipe and photos updated July 2013)

 

To accompany our grilled steak, we made this salad. Peaches are one of our favorite foods to grill. Usually, we just chop them in half, pull out the pit, and stick them on the grill. They always ended up slightly mushy, although delicious. Slicing the peaches into sixths was a little more labor-intensive during the cooking process, but the texture more than made up for the extra work. Plus, the grill marks showed up better on the slices, making for an attractive presentation.

The sweet balsamic reduction, the spicy arugula, and the creamy goat cheese combined fantastically with the peaches. All in all, this was a very satisfying meal.


adapted from Cooking Light, June 2008

Grilled Peaches With Arugula and Goat Cheese

Grilled Peaches With Arugula and Goat Cheese

Ingredients

1/4 c balsamic vinegar
2 Tbs honey
3 peaches, pitted and cut into 6 wedges
1 Tbs extra-virgin olive oil
6 c arugula
3 Tbs crumbled goat cheese

Instructions

  1. Bring balsamic vinegar to a boil in a small saucepan over medium high heat. Reduce heat, and simmer until vinegar has reduced to about 2 Tbs. Remove from heat, and stir in honey. Cool to room temperature.
  2. Prepare grill to high heat. Place peach wedges on grill rack; grill for 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill.
  3. Toss olive oil with arugula, and arrange on a platter. Top with peach wedges. Sprinkle with goat cheese, and drizzle with the balsamic syrup.
http://kokocooks.com/2009/09/grilled-peaches-with-arugula/

Read More:

Share