Cuban food has strong ties to Spanish influences. During the colonial era Havana was an important trading port and Spanish immigrants passed through the city before moving on to other towns and islands.
The revolution and breakdown of U. S. relations in 1961 drastically changed Cuban food. Cuba was cut off from its source of imports and had to find other sources to keep the economy going so their ties with the Soviet Union were strengthened. Food products that entered the Cuban diet were chicken and fish, taking over pork, although pork is still the meat of choice (I can understand why, we love pork). Beef and lard almost disappeared from their diet.
Because the U. S. policy forbids trade with Cuba, the island has changed its diet. There is a vast American Cuban community in Miami where American influences are present in Cuban food and recipes. Cuban food relies a great deal on roots and tubers, such as; potatoes, malanga (brown hairy tuber similar to taro room, nutty earthy taste, more like a nut taste than vegetable taste), boniatos (white sweet potatoes) and yucca. Other starchy foods included plantains, bananas and rice. A tortilla in Cuba is an egg omlette such as in Spanish influence. Other important foods grown in Cuba are bananas, potatoes, vegetables such as; tomatoes, peppers and onions Rice and citrus fruits are a staple too.
After Spanish colonists came to Cuba in 1492 they introduced foods such as rice, sugar cane and citrus fruits. Whey they brought in slaves from Africa, dishes that included corn, cassava (woody shrub with starchy tuberous root similar looking to a long thin sweet potato) and okra became popular. Rice and beans were made popular by both cultures.
Espresso coffee with steamed milk or cafe con leche is the typical breakfast drink used for dipping grilled bread made from corn for breakfast. Meat is usually served with rice, fried plantains and black beans. Arroz con Pollo is a rich and chicken dish that I love.
One of the common foods in Cuba is picadillo. Picadillo is a mixture of vegetables such as tomatoes, garlic and olives mixed with beef and cumin. It is often served with black beans, rice or polenta. For dessert the churro is popular made from flour, eggs, water, brown sugar and baking soda; deep fried and dusted with powdered sugar or cinnamon and sugar. Sugar cane is one of the bigger cash crops grown in Cuba.
I hope you enjoy the recipes below and remember to try something new for dinner.
Pineapple Mojitos - very refreshing
12 fresh mint leaves
2 tsp. sugar
1 lime, quartered
4 Tbl. pineapple juice concentrate
1/2 cup white rum
1/2 cup club soda
Ice cubes
In 4 glasses, divide the mint, sugar and lime wedges. Using the end of a wooden spoon, mash the mint, sugar and lime together. Add some ice and top with pineapple juice concentrate, white rum and club soda. Mix together and serve.
Cuban Sandwich - We all know and love this sandwich after all it's made with pork products
1 Cuban loaf bread
Yellow mustard (makes my mouth water and I love lots of it)
1/2 lb. thinly sliced cooked pork
1/2 lb. thinly sliced ham
1/4 lb. sliced Swiss cheese
12 thin slices Dill pickle
butter
Slice bread horizontally and spread each side with mustard. Arrange ham, pork, pickles and Swiss cheese on bread. Place bread pieces together and brush top with butter. In a sandwich press or on griddle with something heavy such as foil covered clean bricks press sandwich and cook for about 6 minutes until cheese is melted the bread is flat and browned. Slice and enjoy!
Cuban Bread (for the sandwich, this bread should be eaten on the same day it's made) Jerry, my hubby is the bread baker in our house and he says this is similar to French bread. Note: Do not preheat oven for this bread.
1 Tbl. package active dry yeast
2 cups warm water (115 degrees)
1 tsp. salt
4 1/2 to 5 1/2 cups all purpose flour
In large bowl, soften the yeast in water. Add salt and 3 cups of flour. Beat vigorously with dough hook on mixer for 2 minutes. Gradually add more of the remaining flour, 1/4 cup at a time until dough forms and begins to pull away from side of bowl. Turn dough onto floured work surface. Knead about 10 minutes, adding flour as necessary until you have a smooth elastic dough and blisters begin to develop on surface.
Put the dough in lightly oiled bowl, turning to coat dough with oil. Cover with kitchen towel and let rise about 1 hour or until doubled in size.
Oil a baking sheet well. Turn dough out onto lightly oiled work surface and knead into a ball. Put the dough on the oiled baking sheet and flatten so it's about 3-inches high. Make 3 slits on top of loaf about 2-inches apart.
Pour 1 cup of boiling water into a shallow pan and place in lower shelf of oven and put dough on baking sheet above. Turn the oven onto 400 degrees. Bake for 45 to 50 minutes. You want a loaf that is dark golden in color and when you tap your hand on the bottom of loaf you want a hollow hard sound. Remove from oven and cool on rack. Remember, to eat on the same day it's made as they go stale quickly.
Cuban Baked Eggs
Sauce
1/4 cup olive oil
1 small onion, finely chopped
1 small green pepper, finely chopped
3 garlic cloves, finely chopped
1 cup canned tomatoes, drained and chopped
1/2 cup pimiento, drained
2 Tbl. dry sherry
freshly ground black pepper
Eggs
8 eggs
butter
shredded cheese
salt and freshly ground black pepper
Fresh flat leaf parsley, chopped
Preheat oven to 350 degrees. In a saute pan, add oil, onion, pepper and garlic stirring until softened. Add tomatoes, pimientos and sherry cooking about 15 to 20 minutes, season with salt and pepper.
In 4 ramekins divide the sauce. Break two eggs into each ramekin and top with tomato mixture and 1 tsp. of melted butter and some shredded cheese. Place the ramekins onto a baking sheet. Bake until whites are set about 11 minutes. Sprinkle with salt, pepper and parsley and serve with fried plantains or potatoes and corn cakes.
Cuban Black Beans
2 cups dried black beans
1 onion, finely chopped
5 garlic cloves, minced
1 green bell pepper, finely chopped
1 bay leaf
1 tsp. sugar
1 tsp. dried cumin
1 tsp. dried oregano
1 ham hock
2 Tbl. olive oil
salt and freshly ground black pepper
fresh cilantro, chopped
Place beans in heavy pot, cover with cold water and soak overnight. Drain beans, place back in pot with ham hock and fill pot with cold water to cover. Bring to boil, turn heat to medium and cook for about 2 hours or until tender, adding water as needed. About half-way through cooking add onion, garlic, bell pepper, bay leaf, sugar, cumin, oregano, and season with salt and pepper. When beans are cooked remove bay leaf and ham hock, mash beans if desired or serve whole. Stir in lots of fresh cilantro. Taste and adjust seasonings. Serve with cooked rice.
Cuban Beef (using a crock pot) - a friend of mine, Christy in San Diego gave me this recipe, they used to make it in their RV camping with their kids.
2 lbs. beef flank steak
1 cup beef broth (good quality)
1 small can crushed tomatoes
1 onion, sliced
1 green bell pepper, sliced
3 garlic cloves, chopped
3 Tbl. tomato paste
1 tsp. ground cumin
1/2 cup red wine (good quality)
2 Tbl. olive oil, divided
3 tsp. fresh cilantro, chopped
Heat 1 Tbl. olive oil in large saute pan over medium high heat. Add steak and brown on both sides for about 4 minutes. Place beef in a slow cooker (crock pot). Add beef stock and tomatoes, stir. Add onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and red wine. Cover and cook on high for 4 hours or low for 10 hours. Serve with rice. You can also shred and place into warmed corn or flour tortillas.
Pork Adobo (one of my favorites)
2 lbs. pork butt cut into 2-inch cubes
1/3 cup vinegar (white or cider)
3 Tbl. soy sauce
1 Tbl. sugar
4 garlic cloves, minced
salt and freshly ground black pepper
2 Tbl. olive oil
1/2 cup cold water
Combine all ingredients except oil in a Dutch oven and let marinate for about 40 minutes. Turn on burner and let simmer covered for about 1 hour or until meat is tender. Drain and reserve cooking liquid. Heat oil in saute pan and brown meat on all sides, working in small batches. Transfer to a platter and keep warm covering with foil. Pour off all oil from pan and add reserved cooking liquid, cooking for a few minutes. Pour sauce over meat and serve.
Cuban Black Beans and Rice
1/2 large red bell pepper, chopped
1 medium onion, chopped
1 cup chorizo, crumbled
3 to 4 cloves garlic, minced
1 (15 oz.) can black beans, rinsed and drained
1 tsp. dried oregano
1/2 cup chicken stock (good quality - I like Kitchen Basics)
salt and freshly ground black pepper
pinch of red pepper flakes
2 cups cooked white rice, warm
1 small firm/ripe mango, chopped
1/4 cup fresh cilantro, chopped
In a saute pan, add chorizo, red pepper, onion and garlic cooking for about 7 minutes. Add beans, oregano, salt, pepper, red pepper and 1/2 cup chicken stock. Bring to boil, cover and simmer for about 15 minutes. Place warm rice on serving platter, pour over bean mixture and top with fresh mango and cilantro.
Coconut Rice
2 cups long grain white rice
2 cups chicken stock (good quality)
1 can coconut milk
1 tsp. salt
1/2 cup golden raisins
3 scallions, sliced thinly on diagonal including green part
1/2 cup coconut flakes, lightly toasted
Place the rice, water, coconut milk and salt in a saucepan, bring to a boil then reduce to low, cover and simmer about 25 minutes. Fluff the rice with fork and stir in raisins and scallions. Cover another 10 minutes. Fluff rice again and remove to bowl or platter, sprinkle with coconut.
Tropical Cuban Salad
10 large radishes, halved and thinly sliced
1/2 red onion, thinly sliced julienne
1 large head romaine lettuce, torn into pieces
1 large mango, peeled and cut into small cubes
2 cups jicama, cut into small cubes
1/4 cup fresh cilantro leaves
6 mint leaves, chopped
Dressing
6 Tbl. smooth peanut butter
1/2 fresh lime juice
2 Tbl. honey
2 Tbl. brown sugar
1/4 cup vegetable oil
salt
red pepper flakes
In a bowl, whisk the peanut butter and lime juice to smooth consistency. Add brown sugar, honey, vegetable oil, red pepper flakes and pinch of salt whisking to combine. Add enough water to thin dressing, about 2 Tbl. Place the salad ingredients on platter, drizzle over dressing and toss to combine.
Cuban Hash
1 1/2 lbs. ground turkey (can use beef)
1 large onion, chopped
3 garlic cloves, minced
2 cups tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives, sliced
1/2 cup raisins
salt and freshly ground black pepper
Cooked white rice
In a large saute pan, add a little oil, meat, onions and garlic and cook until meat is browned and onions are softened. Drain off any excess moisture. Add tomato sauce and wine, simmering for 15 minutes. Add olives and raisins, season with salt and pepper. You want this mixture the consistency of sloppy joes. Place cooked warm rice on platter and pour over meat mixture. We personally like to place over easy eggs on top of our servings.
Shrimp in Cream Sauce
2 lbs. medium to large shrimp, peeled and cleaned
1 stick butter
4 Tbl. all purpose flour
1 cup shrimp or seafood stock (good quality)
1/4 cup olive oil
1 medium onion, chopped
4 Roma tomatoes, seeded and chopped
4 garlic cloves, chopped
salt and freshly ground black pepper
1 cup heavy whipping cream
1/4 cup dry white wine
1/3 cup fresh cilantro, chopped
In a saute pan, add olive oil and onion cooking until onions turn soft, add garlic and cook for another 5 minutes. Add the shrimp and cook until they turn pinkish. Add tomatoes, wine and cook for another 5 minutes, stirring occasionally. Season with salt and pepper. Lower heat to low and let simmer.
Heat butter in a saucepan and whisk in flour to make a roux, cooking for about 1 minute to remove flour taste. Add shrimp or seafood stock to roux gradually whisking to incorporate. Simmer over low until sauce thickens, stirring. Whisk in the cream to the roux mixture until well blended. Taste and season with salt and pepper stirring in chopped cilantro. Pour the cilantro sauce over the shrimp and vegetables and stir to incorporate. Place cooked white rice on platter and pour over seafood sauce mixture. Sprinkle with additional cilantro.
Cuban Garbanzo Bean Salad
3 cans garbanzo beans, drained and rinsed
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 red onion, julienned
3 ruby red tomatoes, chopped and seeded
1/4 cup fresh cilantro, chopped
Dressing
2 Tbl. fresh lemon juice
1 Tbl. fresh lime juice
1 Tbl. white wine vinegar
1/4 cup Extra Virgin olive oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
3 garlic cloves, minced
salt and freshly ground black pepper
Whisk dressing ingredients together, taste and adjust seasonings - set aside. In a bowl, add garbanzo beans, peppers, onion and tomatoes. Pour dressing over bean mixture, toss cover and refrigerate for about 1 hour. To serve; add green leaf lettuce leaves on platter, place salad on top.
Creamy Cuban Shrimp and Corn Chowder
1 1/2 lbs. medium shrimp, cleaned
2 Tbl. butter
olive oil
1 medium onion, finely chopped
1 green bell pepper, chopped
2 garlic cloves, minced
3 large tomatoes, peeled, seeded and finely chopped
3 cups shrimp or fish stock
1 bay leaf
salt and freshly ground black pepper
3 large potatoes, peeled and cut into chunks
2 cups milk
1 cup heavy whipping cream
2 cups fresh corn, or frozen
fresh cilantro, chopped for garnish
In a large non-stick Dutch oven, add the butter with a little olive oil and saute the onion and garlic until soft, add green pepper. Stir in tomatoes, shrimp or fish stock, bay leaf, salt and pepper bring to boil and reduce to low, cover and simmer 15 minutes. Add the potatoes and cover cooking for about 25 to 30 minutes or until tender. Stir in the milk, whipping cream and corn, cover and simmer for 10 minutes. Add the shrimp and cook for until shrimp turn pink. Remove bay leaf, taste and adjust seasonings. Sprinkle with chopped cilantro and serve. Note: if at any time you need more fish stock, add a little at a time.
Cuban Roast Pork
6 lb. pork shoulder roast
20 cloves garlic
1 medium onion, minced
1 tsp. oregano
1 tsp. black peppercorns
1 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 1/2 cup olive oil
In a mortar and pestle or food processor mash garlic, salt and peppercorns together. Add oregano, onion, and orange, lemon and lime juice, mixing well.
Place the pork on work surface and pierce with a sharp knife over entire pork. Place pork in large container with lid and pour over the above mixture. Cover and refrigerate overnight, turning pork occasionally.
Remove pork from marinade. Preheat oven to 400 degrees. Place the pork fat side up in open roasting pan. Place pan in oven and reduce temperature to 325 degrees. Spoon marinade over roast occasionally as it's cooking. Cook roast until done about 175 degrees when tested with a meat thermometer, or about 2 1/2 to 3 hours.
Classic Cuban Chicken
4 lbs. chicken pieces, remove skin - washed and patted dry
6 garlic cloves, minced
salt and freshly ground black pepper
1/4 cup fresh orange juice
1/8 cup fresh lemon juice
1/8 cup fresh lime juice
1 large onion, chopped
1 medium green bell pepper, chopped
4 to 5 red potatoes, cubed
1 cup tomato sauce
1 cup dry white wine
1/2 cup large green stuffed olives
1/2 cup dark raisins
1/3 cup olive oil
all purpose flour for dredging
In a plastic container, add orange juice, lemon juice, lime juice, garlic, salt and pepper, whisking to incorporate. Add chicken pieces, tossing to coat. Cover and refrigerate overnight. Remove chicken pieces and pat dry, reserving marinade. In a large saute pan, heat olive oil. Mix some flour and season chicken with salt and pepper. Dust chicken in flour and add chicken pieces to hot oil in batches, do not overcrowd. Brown on both sides for about 2 minutes. Remove chicken and set aside, continue cooking all chicken pieces. When chicken is all cooked, saute potatoes in hot oil until nicely browned. Remove potatoes and set aside. Saute the onions and green pepper until soft. Return chicken to pan with onions and green peppers, add reserved marinate, tomato sauce, wine. olives raisins and browned potatoes. Cover and reduce heat to low simmering until chicken is done about 30 minutes. Serve the chicken with white cooked rice and black beans.
Cuban Style Fish
4 (8 oz) Sea Bass or Halibut fillets (or firm white fish of your choice)
1 1/2 cups dry white wine
2 garlic cloves, minced
1 white onion, thinly sliced
2 Tbl. extra virgin olive oil
8 Plum ruby red tomatoes, seeded and chopped
2/3 cup stuffed green olives, sliced
4 Tbl. capers
pinch red pepper flakes
2 Tbl. butter
1/4 cup fresh cilantro, chopped
In a large saute pan, add olive oil, saute onions until soft, then stir in garlic for about 2 minutes. Add tomatoes and cook until soft. Stir in wine, olives, capers and red pepper flakes. Place fillets into sauce, cover and simmer for about 13 minutes or until fish flakes with a fork. Transfer fish to serving platter and cover to keep warm. Increase the heat on sauce and add butter, simmer until sauce thickens. Stir in cilantro and pour sauce over fish.
Cuban Chicken with Plantains
First make an adobe seasoning; in a bowl mix 4 Tbl. salt, 4 Tbl. garlic powder, 2 Tbl. onion powder, 2 Tbl. black pepper, 2 Tbl. ground cumin, 1 Tbl. paprika, 1 tsp. chili powder and 1 tsp. dried oregano
1 large onion, chopped
3 to 4 lbs. chicken, cut into pieces and washed patted dry
4 garlic cloves, minced
1 large green bell pepper, chopped
1 1/2 cups water
2 medium ripe plantains
3 ruby red tomatoes, chopped
2 Tbl. fresh lime juice
fresh limes cut into sections
Season the chicken pieces with the adobe seasoning. In a large heavy saute pan, add oil and chicken pieces browning on all sides, do this in batches. Remove chicken to plate and keep warm. When all chicken is browned, add onion, bell pepper and garlic sauteing for about 4 minutes. Peel the plantains and cut into 1 inch pieces. Place the chicken in a large Dutch oven, cover with water and add all the other ingredients. Cover and simmer for about 25 minutes. To serve; place chicken mixture on platter and add fresh lime sections. Serve with rice.
Cuban Opera Cake Recipe Many years ago on my one and only trip/vacation to Miami I was sitting on my hotel balcony one morning, drinking a nice espresso reading the new paper and came across this recipe, as well as a couple of other ones I took from the paper regarding Cuban food. The history of this cake is said to be derived from a French bakery in Paris in the 1930's and made for a famous opera star - who that is I could not find out. It's a fantastic cake and the only change I've made is to use a ganache instead of the original chocolate icing
4 oz. bittersweet chocolate
2 cups all purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 cups brown sugar, packed
1 stick butter, soft
3 tsp. pure vanilla extract
4 eggs
1 cup sour cream (not light)
1/2 cup creme de cacoao
1/2 cup freshly brewed coffee (strong)
Buttercream
8 oz. milk chocolate, chopped (good quality)
1/2 cup sugar
4 egg yolks
2 Tbl. water
2 Tbl. light corn syrup
1 1/2 sticks butter, soft
Mousse
1/2 cup half and half
4 Tbl. sugar
1 Tbl. instant espresso powder
4 egg yolks
1 tsp. unflavored gelatin softened in 1 Tbl. water for 10 minutes
1 cup heavy whipping cream
1 tsp. pure vanilla extract
Ganache
12 oz. semisweet chocolate, chopped (good quality)
1 1/2 cups heavy whipping cream
1 Tbl. brandy, if desired
Preheat oven to 325 degrees. Cake: Butter two 9-inch cake pans. Line bottoms with parchment paper. In double boiler melt chocolate until smooth. Remove from double boiler. Cool. Whisk flour, baking soda and salt in bowl. With mixer beat sugar, and butter until light and fluffy. Add vanilla. Add eggs one at a time, beating well after each addition, being sure to scrape down bowl. Gradually add melted chocolate. Beat in dry ingredients alternating with sour cream beginning and ending with dry. Beat in creme de cacao and coffee. Divide batter between the pans and bake for about 30 to 35 minutes. Remove to cool for about 10 minutes. Cool completely on racks.
Buttercream; In double boiler melt chocolate stirring until smooth. Remove from heat and whisk sugar, egg yolks, 2 Tbl. water and corn syrup in bowl to blend. Add 1/4 cup butter. Set bowl back over simmering water; whisk constantly until mixture reaches 170 degrees or about 5 minutes. Remove bowl and using an electric mixer, beat until completely cool and thickened about 6 minutes. Gradually beat in 1/2 cup butter, 1 Tbl. at a time. Beat in cooled chocolate.
Mousse; Bring half and half, 2 Tbl. sugar and espresso powder to a simmer in saucepan over medium high heat. Whisk egg yolks and remaining 2 Tbl. sugar in a bowl to blend. Gradually whisk hot half and half mixture into yolk mixture (tempering). Return to saucepan and stir continually until registers 160 degrees or 2 minutes. Pour into large bowl. Add softened gelatin; stirring until dissolved. With electric mixer beat until cool about 10 minutes. Using clean dry beaters, beat cream and vanilla in a bowl until stiff peaks form. Fold the whipped cream into the coffee mixture.
For ganache; Place chopped chocolate in a bowl, heat cream just to boiling point, but do not boil. Pour over chocolate and stir to melt, adding brandy if desired.
For each cake layer cut horizontally in half. Place 1 cake layer in bottom of 9-inch springform pan. Cover with half of buttercream, place second cake on top of first layer and cover with mousse. Top with third layer. Refrigerate 1 hour. Spread buttercream over third cake layer, top with fourth cake layer. Cover and refrigerate overnight. Run a sharp thin knife around sides of pan to loosen. Release springform pan and scrape excess mousse from sides of cake - yes, at this point you need to eat that mousse. Place cake on springform base onto a cooking rack on a baking sheet. Pour ganache over cake allowing to drip down edges. Refrigerate cake 2 hours, keep refrigerated. To serve; place springform base on pretty cake plate or stand and slice into pieces. Keep leftovers refrigerated.
Cuban Bread Pudding
1 loaf of fresh Cuban bread - I have also made this with croissants
4 eggs
2 cups whole milk
1/2 cup whipping cream
2 tsp. pure vanilla extract
1 tsp. ground cinnamon
1 cup butter, melted
2 Tbl. dark rum
2 tsp. dry white wine
1 cup raisins
zest of large lemon
1/2 tsp. salt
Beat eggs in large bowl - add milk, cream, sugar, vanilla, butter, cinnamon, rum, wine, lemon zest and salt. Cut the bread into 1-inch pieces. Place bread into bowl and mix well. Place raisins into mixture and stir. Preheat oven to 375 degrees. Butter bottom of a baking dish and add mixture. Place baking dish inside a larger pan and fill bottom of larger pan with hot water about 1-inch up side of pan. Bake for about 1 hour or until cooked through. Carefully remove from oven and remove bread pudding pan to cooling rack. To serve; either cut into slices or scoop out into bowls, add whipped cream on top.
Cuban Citrus Pie
1 (9-inch) baked pie shell (either pastry shell or graham cracker shell)
3/4 cup sugar
3 Tbl. cornstarch
1/3 cup fresh lime juice
zest of 2 limes
1 cup half and half
1/2 stick butter, soft
1 cup sour cream (not light)
1 cup heavy whipping cream
1/4 cup powdered sugar
lime sliced thinly
In a saucepan, add sugar, cornstarch and lime zest, mixing well. Stir in lime juice until smooth. Add half and half. Turn heat to medium and stir, add butter stirring until mixture thickens, and bring to boil about 10 minutes. Remove from heat and cool, stirring occasionally. When cooled, fold in sour cream and pour mixture into baked pie shell. Cover lightly with plastic wrap and place in frig for 2 hours.
Just before serving; in bowl of electric mixer, add whipping cream and 1/4 cup powdered sugar, whipping to medium peaks. Slice pie and place on serving plates, top with whipped cream and slice of lime for garnish.
Cuban Baked Bananas (love these)
6 bananas, yellow in color, firm to touch, sliced lengthwise
1/2 cup brown sugar
1/2 cup butter, soft
1/2 cup raisins
1/2 cup pecans, chopped
1 Tbl. brandy
Butter a 9x13 baking pan and line with half of the bananas. Sprinkle with brown sugar and dot with butter. Sprinkle with half of the raisins and pecans. Repeat layers. Bake in 350 degree oven for about 30 minutes. Let cool for about 5 minutes and sprinkle with brandy. Serve over vanilla ice cream. Simply delicious! Serve with Cuban Coffee which is basically strong espresso sweetened with lots of sugar or better yet, 4 tsp. of sweetened condensed milk.
Bon Appetit
"When my anxious thoughts multiply within me,
your consolations delight my soul." Psalm 94:19
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