I bet you didn't know there are more than 80 varieties of avocados, it's news to me. The most common is my favorite year round Haas avocado, whose original mother tree still stands in California. When you travel on the I-15 near Escondido and Fallbrook the hillsides are covered with avocado trees, all growing on a sloped hillside. The avocado is also known as an alligator pear because of its shape, green skin and rough texture of the Haas variety. The Florida avocado has a shiny and smooth surface and I don't care for this one as much. I remember when purchasing avocados in San Diego, CA at the grocery store or stand on the side of the road some of the avocados would be the size of footballs. One summer when I was traveling to WA I brought a large bag of avocados that size and my sister Sandy who loves them too couldn't believe they were real. We made guacamole for a summer picnic barbecue they were having and used only 1 avocado it was so big.
The two main producers of the avocados are California and Florida. FL avocados were first planted in 1833 and CA avocados were first planted in 1856. Avocados are a good source of fiber, potassium and vitamins C, K, foliate and B6. The avocado sometimes receives a unnecessary bad reviews due to the fact people say it's too high in fat. Avocados are high in fat, but the fat contained in avocados provides health benefits and I'm not going into the composition of these good fats, but if you really want to know you should read up.
Guacamole anyone? On Super Bowl Sunday, Americans eat about 8 million pounds of this delicious dip. For Cinco de Mayo it runs closer to 14 million. To reduce browning on avocados or in guacamole mix or sprinkle on some fresh lemon or lime juice. As I've said before on previous posts where I've made guacamole I like using a mixture of fresh orange and lime juice. Living in S. CA for many years I came up with all sorts of ways to use delicious avocados.
I hope you enjoy the recipes listed below and remember eat avocados they are good for you!
One of my favorite ways to use avocados is so delicious and easy. Toast some delicious thick cut sourdough bread, spread on some creamy goat cheese, top with thin slices of ruby red tomatoes, sprinkle with salt and freshly ground black pepper and top with thin slices of avocados. Sometimes I like to add shaved pieces of sweet Walla Walla onions.
Not only can you eat avocados, but you can use them to refresh and beautify your skin. For dry skin facial; 1/2 very ripe soft avocado and 1/4 cup honey. Mash avocado in a bowl and stir in honey. Apply to skin and leave on for 10 minutes. Rinse your face with a cool water and a washcloth. For a moisturizing avocado facial mask; 1 ripe avocado, peeled and seeded, 1 tsp. of apple cider vinegar, 1 egg white beaten, 3 tsp. of olive oil. Mash avocado and add rest of ingredients. Apple to face and leave on for about 20 minutes, wash off with cool water.
Guacamole - we all have our own delicious recipes, and as I've said before I like a splash of citrus in my guacamole so here I use grapefruit
4 Haas avocados, peeled, seeded
salt and freshly ground black pepper
1 medium ruby red grapefruit, halved
1 small jalapeno, seeded and minced (leave seeds in for more heat)
1 small white onion, small dice
2 scallions, finely chopped including green part
dash of ground cumin
dash of chili powder
Tabasco or your favorite hot sauce
1/4 cup fresh cilantro, chopped
Place avocados into a large bowl and add salt and pepper. Squeeze the juice from half of the grapefruit over the avocados. Mash to combine (I like mine slightly chunky). Cut the grapefruit from the other half of grapefruit you didn't squeeze and cut into small dice and add to mashed avocados. Add jalapeno, scallions, hot sauce and white onion, mix in cumin, chili powder and cilantro. Taste and adjust seasonings. Cover and refrigerate.
Avocado Smoothie - refreshing way to start your morning
1 large Haas avocado, peeled and seeded
1 1/2 cup fresh pineapple, chopped
3 beautiful red juicy strawberries
1 1/2 cups fresh orange juice
1 Tbl. honey
2 tsp. fresh lime juice
1/2 tsp. rum extract (optional)
ice cubes
Place all ingredients into a blender and puree to creamy consistency.
Avocado and Corn Salsa
4 fresh ears of corn, husked and silk removed (you can blanch if you like and refresh in cold water)
3 Haas Avocados, peeled, seeded and diced
1 small red onion, finely diced
1 red bell pepper, seeded and finely diced
1/2 cup fresh cilantro, chopped
Vinaigrette
1/2 cup fresh lime juice
1/4 cup red wine vinegar
1/4 cup olive oil - add more oil if needed, I always start with less as I like a more vinegar taste
2 Tbl. fresh oregano, chopped
2 garlic cloves, finely minced
1 Tbl. cumin
1 tsp. chili powder
Tabasco
salt and freshly ground black pepper
Dressing; in a bowl whisk together lime juice, red wine vinegar, garlic, oregano, cumin, chili powder, Tabasco, salt, pepper and whisk in olive oil, taste and adjust seasonings. In a bowl, add avocados, onion, bell pepper, cilantro and corn mixing gently. Add a little dressing and stir to combine, you will have extra dressing. Cover and chill for a couple of hours. When ready to serve, remove and add more dressing if needed.
Sweet Potato and Avocado Burritos
4 large sweet potatoes
6 to 8 large thick fresh flour tortillas
2 roasted red bell peppers, thinly sliced (preferably ones you have roasted on grill)
2 cups sharp Cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded
1 can black beans, rinsed in cold water and drained well
1 small red onion, finely diced
1 jalapeno, seeded and finely minced
salt and freshly ground black pepper
1/2 tsp. cumin
Tabasco
1 tsp. chipotle powder
Sour cream (garnish)
Shredded iceberg lettuce (garnish)
Fresh cilantro, chopped (garnish)
Salsa
3 Haas Avocados, peeled and seeded
2 garlic cloves, finely minced
1 small jalapeno, seeded and finely minced
1 fresh lime, juiced
1/4 cup fresh cilantro leaves, chopped
1 cup fresh homemade pico de gallo
Pico de gallo recipe for salsa
8 ruby red Roma tomatoes, seeded and diced
1/3 cup fresh cilantro, chopped
1/2 white onion, diced
1 jalapeno, seeded and diced (more if you like it hotter)
Tabasco, to taste
2 limes, juiced
1 garlic clove, finely minced
salt and freshly ground black pepper
Preheat oven to 450 degrees. Roast sweet potatoes until tender about 1 hour or until tender. Remove from oven and when cool enough to handle peel and cut into bite size pieces. Place sweet potatoes into a bowl and add a drizzle of olive oil, cumin, Tabasco, salt, pepper and chipotle powder, mix to combine. Place the sweet potatoes onto a baking sheet and bake, stirring occasionally for about 40 minutes. In a bowl add salsa ingredients and mix to combine, taste and adjust seasonings. For pico; add ingredients to a bowl and mix to combine. Lay out tortillas and add some sweet potato mixture, roasted red bell peppers, black beans, red onion, jalapeno and top with cheeses. Fold over and place into a large hot saute pan sprayed with cooking spray and cook on each side until nicely browned and cheese is melted. Remove to work surface and slice in half. Place on platter with a bowl of the salsa in middle of platter. Garnish with shredded lettuce, cilantro and dollops of sour cream and serve with salsa.
Avocado Scones - one of my favorites especially when split open and made into BLT sandwich
3/4 cup mashed avocados
1/4 cup Cotijo cheese
3 Tbl. fresh cilantro, chopped
Tabasco
1/2 cup buttermilk
2 eggs, lightly beaten
2 cups all purpose flour
3 tsp. baking powder
1 tsp. salt
Preheat oven to 350 degrees. In a bowl add mashed avocados, buttermilk, cheese, eggs, cilantro and Tabasco. In another bowl combine flour, baking powder, and salt. Mix in the flour mixture to the wet mixture, but don't overwork. Onto a work surface add a dusting of flour and put scone mixture down. Fold over a couple of times then pat into a circle about 1-inch thick. Cut into triangles and place onto baking sheet. Bake for about 15 to 20 minutes until cooked through and lightly golden brown. Remove to cooling rack. As I said above, I love these sliced open, spread with a little mayo and made into BLT sandwiches.
Avocado, Orange and Beet Salad
3 red beets
2 Haas avocados, pitted and sliced
1 large juicy sweet orange, peeled and sliced into rounds
1 small sweet Walla Walla onion, thinly sliced
6 cups greens
1/2 cup macadamia nuts, rough chopped
Vinaigrette
2 Tbl. sherry vinegar
3 Tbl. extra virgin olive oil
1 tsp. Dijon
1/3 cup fresh orange juice
2 tsp. orange zest
salt and freshly ground black pepper
Preheat oven to 400 degrees. Scrub the beets with cold water and wrap each one in foil. Place onto baking sheet and roast for about 1 hour or until tender. When cool enough to handle rub off skins, remove ends and slice into wedges. Vinaigrette; In a bowl add vinegar, orange juice, zest, Dijon, salt, pepper and whisk in olive oil. To serve; place the greens onto either individual salad plates or onto a serving platter and divide the beets, oranges, onion and avocado among the individual plates or add all the ingredients onto platter with greens. Drizzle over vinaigrette and top with nuts. Note; you can also add ruby red grapefruit, peeled and sliced to this salad.
Avocado and Salmon Appetizer
2 cups flaked salmon, poach salmon fillet and cooled then flaked
1 Haas Avocado, peeled and seeded and diced
1 garlic clove, finely minced
Tabasco
3 Tbl. fresh lime juice
salt and freshly ground black pepper
6 Tbl. mayonnaise
2 Tbl. sour cream
4 scallions, finely minced including green part
1/4 tsp. cumin
1/4 tsp. chili powder
Petite rye bread
Sprigs of fresh cilantro (garnish)
In a bowl add salmon, 1/2 of scallions, Tabasco, cumin, chili powder, 1 Tbl. lime juice, mayonnaise and sour cream, tossing to combine. Season with salt and pepper. In a bowl, add avocados, 2 Tbl. lime juice, Tabasco, garlic, remaining scallions, salt and pepper and mix to combine. Onto a platter, add petite rye bread and top with salmon mixture, the top with some avocado mixture. Sprinkle on a touch of cilantro on top of each.
Egg and Avocado Salad - perfect on toasted sourdough or rye bread - I love egg salad with rye bread
12 hard boiled eggs, peeled
1 Haas Avocado, peeled and seeded
6 slices thick cut bacon, thinly sliced
Fresh chives, minced
1/4 cup mayonnaise
3 Tbl. sour cream
2 tsp. Dijon
Tabasco
salt and freshly ground black pepper
For the perfect hard boiled egg; place eggs into a saucepan and cover with cold water. Turn burner onto high and bring to a boil. As soon as water boils, cook eggs for 1 minute then turn off burner and let eggs rest in boiling water for 13 minutes. Remove to cold water and peel. Cook bacon until browned and crisp and place on paper towels to drain. Place eggs into a large bowl and mash with a fork. Add mayonnaise , sour cream, Dijon, chives, Tabasco, salt and pepper and mix to combine. Then mix in crumbled cooked bacon. Spread egg salad mixture onto bread and top with thin slices of avocado. Note; for appetizer portions, use a biscuit cutter and cut rounds out of bread and lightly toast.
Burgers with Avocado - you can use either ground beef, ground turkey, ground pork or ground chicken or mixture
1 1/2 lbs. ground meat
1/4 cup fresh basil leaves, chopped
salt and freshly ground black pepper
2 garlic cloves, finely minced, divided
1 tsp. fresh lemon juice
2 Haas avocados, peeled and seeded
4 Tbl. sun dried tomatoes in oil, finely minced
Accompaniments
Burger buns (good quality)
Lettuce
Red onion, thinly sliced
Mayonnaise
Mash the avocado into a bowl with half of garlic, lemon juice and sun dried tomatoes. Into a bowl, add ground meat, remaining garlic, fresh basil, salt and pepper, mix to combine. Shape into 6 patties. Grill burgers until desired doneness. Butter buns and place on grill to lightly brown. Spread buns with mayonnaise, add burger, top with avocado mixture, red onion, lettuce and top bun. Serve with avocado fries.
Avocado Fries - the first time Jerry and I had these was at a restaurant in S. CA with my daughter and son-in-law. One day Brittany and I decided to experiment and came up with this version.
4 ripe/firm Haas avocados, peeled, seeded and sliced into 1/2-inch wedges
3 eggs, beaten
Tabasco, to taste (optional, but I love it)
1/2 cup all purpose flour
1 1/2 cups Panko breadcrumbs
1 tsp. salt (plus extra after they are fried)
Freshly Parmesan cheese, grated
Dipping Sauce
1 cup Greek yogurt
1/2 cup sour cream
1/4 tsp. salt
2 tsp. fresh lime juice
Tabasco
3 Tbl. fresh cilantro, finely copped
2 Tbl. dry ranch dressing from package
2 scallions, finely minced including green part
For sauce; in a bowl add ingredients and mix to combine, cover and refrigerate. For fries; into a large Dutch oven, add canola oil and heat to 375 degrees. Onto a large plate, add flour, and salt. Onto another plate, add Panko and finally into a large bowl, add beaten eggs and Tabasco. First roll each avocado wedge into flour, then dip into eggs then roll in Panko. Place on a parchment lined baking sheet until all wedges are dredged. Add slices of avocados to hot oil and fry in batches until nicely golden brown. Remove to baking sheet lined with paper towels and dust with additional salt and sprinkle with Parmesan cheese. Place onto a serving platter and serve with sauce. YUMMM
Shrimp and Avocado Roll - if you like lobster rolls, you will love these too
1 lb. shrimp, cleaned and shells removed - boiled with spices, drained and chilled
lobster roll buns
2 Haas Avocados, peeled, pitted diced
1 Tbl. fresh chives, minced
shredded iceberg lettuce
Lemon mayonnaise
2 cups mayonnaise
dash of Old Bay seasoning
6 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
2 scallions, finely minced including green part
Into a bowl add lemon mayonnaise ingredients and mix to combine; set aside. Cut the shrimp into pieces and mix in some of the lemon mayonnaise, don't get it too wet, add chives. Butter the rolls and place on grill to get lightly toasted. Remove rolls and smear on some lemon mayonnaise. Add shrimp mixture one side of roll, top with avocados and lettuce. Simple, easy, fresh and delicious!
Creamy Dreamy Avocado Soup
5 large Haas avocados, peeled, pitted and sliced
3 cups chicken stock (good quality)
2 scallions, chopped including green part
1/2 cups creme fraiche or sour cream
1 cup whipping cream
3 Tbl. fresh lemon juice
salt and freshly ground black pepper
8 pieces of bacon, sliced
2 ruby red tomatoes, seeded and diced
Cornbread croutons - homemade of course
Place ingredients into a blender and puree to creamy consistency. Cover and chill for about 1 hour. Fry bacon to crisp/brown and remove to paper towels. Chop tomatoes and place onto paper towels to absorb moisture. For cornbread croutons; make your favorite cornbread recipe, and add some Tabasco, and minced scallions (you can add corn too). When cool, cut into bite size pieces and place into a large saute pan with a little oil and fry to crisp up and get lightly browned. To serve soup; place into bowls, garnish with bacon, tomatoes and cornbread croutons.
South of the Border Avocado Black Bean Soup (great vegetarian dish too)
4 cups tomato juice, chilled (good quality)
1/2 chipotle pepper in adobo and 1/2 tsp. sauce
1 fresh lime, juiced
1 (14 oz.) can diced tomatoes
1 red bell pepper, seeded and diced
1 small white onion, diced
1 English cucumber, peeled and lightly seeded, diced
4 scallions, thinly sliced on diagonal including green part
1 (15 oz.) can black beans, rinsed in cold water and drained
salt and freshly ground black pepper
2 garlic cloves, finely minced
Tabasco
4 large Haas avocados, peeled, seeded, chopped and spritzed with fresh lime juice
1/2 cup fresh cilantro, chopped (garnish)
sour cream (garnish)
Into a food processor add tomato juice, chipotle and diced tomatoes, pulse and transfer to a large bowl. Stir in remaining ingredients except avocado, cover and refrigerate. Chill for about 2 hours. Remove from refrigerator, stir and taste to adjust seasonings. Stir in avocados and cilantro. Place into bowls and garnish with sour cream. Serve with gooey cheese quesadillas.
Avocado Pepper Dressing - you can use this for a dip, spread or on grilled fish or chicken
3 Haas Avocados, peeled and seeded
2 Tbl. fresh lime juice
1 poblano chile, charred, stemmed, seeded and peeled
2 scallions, chopped including green part (sometimes I char these on grill before slicing)
1 garlic clove, finely minced
1/2 cup mayonnaise
3 Tbl. buttermilk
salt and freshly ground black pepper
1 tsp. Tabasco
Place all ingredients into a blender and puree. Taste and adjust seasonings. If too thick add a small amount of cold water and puree again. I've taken this to the beach for parties many a time.
Avocado and Chicken Salad - I've made this for years and it's one of my daughters favorite salads. This is great for picnics or outdoor dining. Obviously if serving a crowd increase ingredients.
5 chicken breasts, grilled and brushed with your favorite barbecue sauce*
3 corn on cob, husked and silk removed - brushed with butter and grilled/lightly charred
3 celery stalks, thinly sliced on diagonal including greens
1 red bell pepper, seeded and thinly sliced
Black olives, pitted and sliced in half
4 scallions, lightly grilled and thinly sliced on diagonal including green part
1 large head of romaine lettuce, rinsed and sliced (be sure to pat dry with paper towels to absorb moisture)
1 pint of pear tomatoes
1 can kidney beans, rinsed in cold water and drained
2 large avocados, peeled, seeded and sliced
2 cups pepper jack cheese, shredded
Dressing - from above recipe or use a spicy vinaigrette
salt and freshly ground black pepper
Corn tortillas, sliced and fried - drain on paper towels and dust with salt and ground cumin
Fresh cilantro, chopped for garnish
Prepare your grill; grill chicken, corn and scallions, brush chicken thickly with barbecue sauce. Remove and let cool slightly before cutting into pieces. With a sharp knife cut corn kennels off cobs and slice charred scallions. Place romaine lettuce into a large bowl and toss with dressing. Arrange romaine onto a large serving platter, and start layering on ingredients. I like laying them on at a diagonal, then sprinkle on cilantro and corn tortillas. Serve extra dressing on side. Note: if I'm using bottled barbecue sauce, I pour some into a bowl and add some Tabasco sauce to spice it up.
Mexican Muffuletta - my very favorite sandwich is a muffuletta so I decided to create a South of the Border version
1 large round sourdough bread, slice off a portion of the top and set aside
2 large Haas avocados, peeled, seeded and thinly sliced
*1/2 cup pico de gallo, drained
3 roasted red peppers, drained and sliced
1 lb. roasted deli chicken - thinly sliced or deli turkey
1 red onion, thinly sliced
3 Tbl. fresh cilantro chopped
1/4 cup pickled jalapenos, drained and chopped
1/4 cup black and green olives, chopped
6 pieces pepper jack cheese, thinly sliced
Shredded romaine lettuce
Place bread on work surface and remove the top portion you sliced off. With your fingers remove the inside of the bread, leaving just a small amount around bottom and sides. In a bowl, mash one avocado with half of pico de gallo, mixed with a Tbl. of olive oil and spread on bottom of bread. Start layering on half of chicken, cheese, pepper strips, onions, cilantro, pickled jalapenos, olives and lettuce. Slice the remaining avocado and place on top with remaining pico and top with remaining last half of ingredients. Brush top of bread with a little olive oil and place on top of sandwich pressing down to compact ingredients. Wrap tightly with plastic wrap, then foil and place in refrigerator for a few hours or overnight. To serve; unwrap and cut into thick wedges. Serve with avocado fries. *Note - see my recipe for pico de gallo under avocado and sweet potato burritos.
I Scream, You Scream, We All Scream For Ice Cream; Avocado Ice Cream! - I've eaten garlic ice cream in Gilroy, CA at the garlic festival, I've eaten Tabasco ice cream in Avery Island, Louisiana and I've eaten avocado ice cream at the avocado festival in Carpinteria, CA. This recipe was from one of the food vendors there.
3 medium to large ripe Haas avocados,
1 lemon, juiced
1 Tbl. pure vanilla extract
1 cup sour cream
1/4 cup heavy whipping cream
1/2 cup honey
1/2 cup roasted unsalted pistachios, shelled obviously
In a food processor, add avocados, lemon juice and vanilla and pulse to smooth consistency. Add the sour cream, whipping cream and honey and process to combine. Pour into bowl of your ice cream maker and add pistachios. Follow manufacturers instructions for making ice cream.
Easy Creamy Avocado Mousse
3 avocados, peeled and seeded
2 limes, juiced
1 tsp. lime zest
1/2 cup heavy whipping cream
1/4 cup powdered sugar
Fresh raspberries, for garnish
Freshly whipped cream
Into a food processor, add avocados and lime juice. In a bowl with electric beat whipping cream and sugar until almost stiff peaks form. Fold whipped cream mixture into avocado mixture. Place into a mold, cover and chill about 3 hours. Serve with fresh raspberries and whipped cream.
Key Lime Pie with Avocado - you will love this, my friend Christie from San Diego added avocado to the recipe (standard key lime pie recipe) because she had a number of avocado trees in her yard and was always trying to use them up. This happens to be my sister, Sandy's favorite pie.
1 (14 oz.) can sweetened condensed milk
1 cup pureed avocado
1/2 cup fresh lime juice
1 tsp. fresh lime zest
2 egg yolks
pinch of salt
1 (9-inch) baked graham crust
Freshly whipped cream (garnish)
Fresh lime slices, sliced thinly (garnish)
Combine condensed milk, pureed avocado, lime juice, zest, egg yolks and salt into a bowl of electric mixer and beat until smooth. Pour into prepared crust and chill for about 4 hours. Garnish with whipped cream. Note: when making my graham crust, I like to add about 1/4 cup sweetened flaked coconut to the mix before baking and sometimes finely chopped macadamia nuts.
Creamy Lemon Pie - no avocados included - my mom Dorothy's recipe
2 (9-inch) pie crusts - prebake them and remember to prick sides and bottom before baking and cool on wire rack
2 1/2 cups water
1 cup sugar
1/2 cup cornstarch
3 eggs, well beaten
1/3 cup fresh lemon juice
3 Tbl. butter
pinch of salt
Cream cheese portion
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) package cream cheese, soft
1/3 cup fresh lemon juice
1 (4 oz.) package instant lemon pudding
Freshly whipped cream (garnish)
In a saucepan combine water, sugar and cornstarch. Cook over medium heat until thick and bubbly. Reduce heat and cook and stir for 2 more minutes. Beat about 1 cup of the hot mixture into the eggs yolks (temper a little first before adding entire cup). Transfer all the mixture back to sauce pan and bring to a simmer cooking and stirring for about 2 minutes. Remove from heat and stir in 1/3 cup lemon juice, butter and salt; stir until butter melts Cover surface with plastic wrap and chill for about 4 hours. Cream cheese mixture; In a bowl of electric mixer add condensed milk, cream cheese, 1/3 cup lemon juice and pudding mix. Beat on low until smooth. Add the chilled mixture and beat on low to combine. Divide mixture and transfer to cooled baked pie shells. Garnish with freshly whipped cream and fresh lemon slices. Note; you could also use graham crusts too.
Creamy Lemon Pie - no avocados included - my mom Dorothy's recipe
2 (9-inch) pie crusts - prebake them and remember to prick sides and bottom before baking and cool on wire rack
2 1/2 cups water
1 cup sugar
1/2 cup cornstarch
3 eggs, well beaten
1/3 cup fresh lemon juice
3 Tbl. butter
pinch of salt
Cream cheese portion
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) package cream cheese, soft
1/3 cup fresh lemon juice
1 (4 oz.) package instant lemon pudding
Freshly whipped cream (garnish)
In a saucepan combine water, sugar and cornstarch. Cook over medium heat until thick and bubbly. Reduce heat and cook and stir for 2 more minutes. Beat about 1 cup of the hot mixture into the eggs yolks (temper a little first before adding entire cup). Transfer all the mixture back to sauce pan and bring to a simmer cooking and stirring for about 2 minutes. Remove from heat and stir in 1/3 cup lemon juice, butter and salt; stir until butter melts Cover surface with plastic wrap and chill for about 4 hours. Cream cheese mixture; In a bowl of electric mixer add condensed milk, cream cheese, 1/3 cup lemon juice and pudding mix. Beat on low until smooth. Add the chilled mixture and beat on low to combine. Divide mixture and transfer to cooled baked pie shells. Garnish with freshly whipped cream and fresh lemon slices. Note; you could also use graham crusts too.
Bon Appetit
"Humble yourselves under the mighty power of God, and at the right time
he will lift you up in honor." - 1 Peter 5:6
"I can do anything through Christ, who gives me strength." - Philippians 4:13
"With God's help we will do mighty things." - Psalm 60:12
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