Truly Phabulous Phood & Art Phinds in Wynwood, Miami & Liberty Park Up North a Bit

Successful restaurants need to offer delicious and simple fare. Waiters and waitresses with some personality are key...and don't forget extra napkins.
Of course there also needs to be a certain level of creativity in the kitchen to stimulate and surprise patrons with recipes that manipulate and finesse ingredients to reach a level of individuality that sets them apart. Thus...it seems to me that when a restaurant situates itself in the middle of an art district, they must be imaginative enough to create food, to some degree, as an art form.
Food, as an art form, is unique in many ways. While a painting appeals to sight and music to sound...food appeals to most senses all at once. Texture, flavor, color and aroma all play a role in a successful dish and ultimately...the restaurant.
It's with these thoughts in mind that Sandy and I bring to you some of our favorite phood phinds discovered in Florida.
Over the last couple of years we have watched the astonishing growth of the Wynwood Art District* in Miami, Florida. The Wynwood Diner opened in August, 2015 and is home to...so far...3 phabulous dishes. The Mean Bean Burger served on a brioche with pico de gallo, avocado and sweet mustard with a side of kale Caesar salad, The Classic Burger (a blend of angus beef and brisket)...and...the Brisket Sliders (cheddar & caramelized onions) won us over big time. To gracious host and owner Donald G. ...not only will we be back, many others we know will be in to visit.

The Artful Wynwood Diner

The Mean Bean Burger

The Classic Burger

Tea anyone?

Brisket Slider...A Masterpiece

Our Table

Provencale Rose'

There really are sooooo many painted walls that adorn virtually every building and structure in Wynwood, it would be impossible to show them all. Many are cultural and fun...a few scary... and lately the proliferation of political commentary is nothing but Wow!

Here are just a few pics we took...Enjoy.

Helen, Sandy, Noel & Bert

Noel Lovin' Miami

Yours Truly

Coincidence?

Alison at Wynwood Walls

Hello Mr. Cute Purple Dragon

A few days after this visit, we came back with Alison who had never been to Wynwood.

Sandy heard about a must visit relatively new bakery that by any standard turned out to be one of the top few bakeries we have ever experienced and is a must stop for all of you who read this.

This is...Zak The Baker...and there is clearly, undeniably and beyond any doubt an art form a goin' on here!

What was most impressive for me were the healthy ingredients used...and NO BROMATED FLOUR!

That and the passion and the smiles (remember I said part of success is personality?) are why I call this bakery an experience.

We were leaving in two days and Alison's Anniversary gift to Sandy and me was all the baked goods we could carry home. Darn those airport luggage sizers. 

Timing would have it that Ashley was there to give me a tour of the baked goods so I could write something for us all to enjoy and, as well, Zak of Zak The Baker fame was also there with his wide smile.

Ashley, Zak & Bert

The Full Wall Menu 

There were again...sooooo many delicious breads (the best rye bread anywhere, ever) and baked goods, I simply could not tell you what they are other than the pics you see here.

Ahhhhh...The Breads...I can smell them from here

Another super standout...T.H.E. Babka!!!

Baaaaaaahb-ka

Sandy & Alison at Zaks

More Babka

The Counter

Cherry Danish

Smiling Hmmmm

Yum!

Smiling Govanna with guess what?

You have to understand that as superb as these foods taste, what compounds their enjoyment are the healthy ingredients.

Zak has many other breakfast and lunch dishes he offers with an ever changing menu.

He has a chef who prides herself as "The Savory" Chef and she loves her vegetables like I love my Garlic and EVOO. Meet Melissa!

Savory Chef Melissa 

Let's face it...A good looking dish is always more appetizing, especially when it smells great!

Ahhhhh...What a phab looking egg. Simple, Remember?

An appy

Rugelach

Zaks Bakery Delivers...in every sense of the word

Need I say anymore!

Oh yeah...one more thing...Their granola..down to my last 1/2 cup. Want more!!

Thank you to Ashley, Zak and Co. for your hospitality. See you again ASAP...

ps......just a tidbit...The Wynwood Diner proudly serves Zak The Baker breads

To learn more about Wynwood and Wynwood Walls....simply Google www.wynwoodmiami.com*

Next up...Liberty Park Arts and Crafts Show!

Here comes our art find for the year in the name of Kevin Kichar. There is something about folks who find it easy to smile and this artist truly and sincerely has something unique to smile about...

an art form as distinctive as we have ever seen and is now hanging in our home. 

Read about Kevin...tell him Sandy & Bert sent you and you'll be grinning too!

Bert & Kevin

One of our favorite stops for dinner and entertainment sits on the corner of Hollywood Boulevard and A1A in Hollywood, Florida

For The Taco Beach Shack we need to time the visits based on the type of entertainment for the evening as we prefer music with the Jamaican or Mexican Mariachi styles.

We also time our visits, if possible, for a Monday visit celebrating Margarita Mondays.

An excellent House Margarita for $8.50 turns into a $2.00 treat on Monday. Nuts, huh?

Let's not kid ourselves here. The main reason we come is because the food is excellent.

In my life I have never tasted pulled short ribs like they serve here in their tacos. My favorite dish is the taco bowl served with pico de gallo, rice, beans, a special spicy slaw, chips, guacamole and sour cream.

Ohhh Goodness!

The Ohhh Goodness Short Rib Bowl

The Bar

Sandy's Default Beef Burrito

The Stage with a Sandy Beach...ie...Taco Beach Shack

More Short Ribs

Mahi-Mahi Taco & Short Rib Taco

Sandy loves her/their burritos as much as La Cantina in Bayville, NY...and that's saying something.

BTW...an update for La Cantina is coming soon...so get ready folks!

Ok...that about does it for this entry. Hope you enjoyed the read...and as always...

PLEASE feel free to comment. Do love the input!

Mangia Baby!

Bert

Master Chef Contestant Is Top Shelf Foodie / Long Island Weekly November 2-8, 2016

As I commented on my Facebook page...

"Sincere thanks to Anton Media Group writer and editor Dave Gilbert de Rubio for his polished writing skills. Credit must also be given to Charlotte Murphy for discovering my blog...and...to Newsday's newspaper Alejandra Villa, an Emmy award winning photographer extraordinaire for taking a pic that is worthy of this second write-up.

I'm humbled and deep down inside happy to be...again...worthy of the recognition."

Master Chef Contestant Is Top Shelf Foodie

BY DAVE GIL DE RUBIO

dgilderubio@antonmediagroup.com

Bert Spitz and a dish of pasta with white clam sauce he whipped up

Ownership of a garment hanger
company may be Bert Spitz’s
profession, but food is his passion.
He is a personal chef and regularly
posts to his food blog Phoodographs
and Finds (phoodographsandfinds.
blogspot.com), which allows him
to combine his intense interests
in the culinary and photographic
arts. Recent blog postings had Spitz
waxing rhapsodic about his homemade
potato salad made with dill
pickle, a summer Broadway market
and tasting expeditions he made to
an old-fashioned East Hampton ice
cream/hamburger shop called Sip
‘n Soda and the Water Mill location
of the burrito joint, Sabrosa Mexican
Grill. But his love of restaurant
culture, chefs and cooking date
back to when he was growing up in
Los Angeles back in 1955, when his
parents would take the family to eat at
the Piccadilly Restaurant, where the
captain would allow the young Spitz
to prepare the Caesar salad tableside.
Fast forward to the early 1990s, when
the Great Neck native decided to explore
being a personal chef while still
holding on to his regular weekday job.
It quickly evolved into more than just
preparing meals for paying clients.

A fresh tomato salad Bert Spitz ate at the annual Cutchogue Fire Department BBQ and subsequently blogged about.

“It started as a personal chef interest
and I joined the USPCA (United States
Personal Chef Association) in 1993 under
my corporate name of BetsaPasta
PCS. I cooked at clients’ homes and
left them with proper freezing and
thawing instructions,” he explained.
“In one instance, a client asked me if
she invited friends over, would I cook
dinner for all of them and teach them
how to prepare each dish? It turned
out that I got busy doing small dinners
for this client, her friends and others
and the personal chef service then
became a thing of the past. It was more
fun to cook and give lessons.”
Spitz
has been
blogging since
September 2010,
with an estimated 95 percent of his
entries centering on a Long Island
destination. The personal writing
style jibes well with his photographic
eye and as an added bonus, he
includes some of his many favorite
recipes, including his flank steak
ragu recipe that helped him make it
through the first round of the Gordon
Ramsay show, Master Chef.
“I know a lot about photography
and photo composition. [For me],
nice simple photos make a blog or
book interesting, colorful and fun,” he
said. “Check out the succulent entry
from June. The pics are fabulous,
if I do say so myself. I’ve had folks
call me to thank me for letting them
know about this short-term, summer
Broadway market. Makes me feel like
I’ve reached people and am spreading
some cheer…not to mention good
taste…pun intended.”

While newspaper reviews help
plant the seed for where Spitz will be
taking his palate, word-of-mouth from
friends whose food tastes he respects
are far more important. It also fits with
Spitz’s desire to share the discoveries
he’s made during his travels in the
most glass half-full kind of way.
“Phoodographs is all about my
food photos...and Finds is all about
cool places to visit off the beaten
path and more effective ways to navigate
them for optimum enjoyment,”
he said. I write nothing negative
about any restaurant. It’s all about
my own experience and if it’s good,
I’ll tell people about the specific
dishes I/we enjoyed.”

Visit www.phodographsandfinds.blogspot.com
to read Bert Spitz’s food blog.

BY DAVE GIL DE RUBIO

dgilderubio@antonmediagroup.com

New "Anniversary Shrimp & Clams Scampi" & Touring on The NOFO Election Day November 8, 2016

Yesterday was Sandy's and my 41st wedding anniversary. We decided to head out east to wine country and enjoy a beautiful sunny 67 degree day.

First stop, Briermere Farm for PIE! Second stop...our favorite vineyard, Pugliese Vineyards, to pick up some of our favorite wines. While we were there, the always affable and hostess with the mostess, Mrs. Pugliese, offered us some cheese and wine as an anniversary gift. 

Mrs. Pugleise

Since I had to drive, we decided to graciously accept the cheese platter and taste just a couple of the wines offered to us. We chose a wine you can count on being consistently wonderful on Long Island...ie... the Bordeaux style red blend known as Meritage. Another is the Pugliese selection of of sparkling white and rose'. Thank you Mrs. P!

Cheese and Cracker Platter was YUM!

Sandy & Bert

 Next...Jeni's for a quick bite o lunch. Who knew election day was National Cappuccino Day?

We stopped off  at an antique shop or two, a couple of farms for some fruits and veggies..and then onto Marissa' Drago's Main Road Biscuit Co. for biscuits. Only open for two weeks, they are already famous for their desserts and local farm to table fare for breakfast and lunch in Jamesport on the beautiful at this time of year north fork. BTW...NOFO = North Fork

A Main Road Biscuit

Apple Surprise

We barely made it and as the clock struck 3 PM the door sign came up saying closed. Marissa, however, was gracious enough to put together  for us a box to go with a couple of her famous biscuits with honey butter and an apple dessert which was fabulous. We'll actually have to find out what is was that we enjoyed next time we get out to the NOFO!

On our way back home, wanted to make a  a quick stop to see the famous Joanne Zilnicki of NOFO Zilnicki Farms fame. 

Guess what?

She was closed. We weren't sure when we would see her again since they close Thanksgiving, so we knocked on her door to say Hi and Bye.

When she found out it was our anniversary, she went out back and presented Sandy with a beautiful bouquet of flowers. Awwwww!

Thank you Joanne! See you again soon.

By this time at this time of year, the sun sets early and Sandy wanted to see the famous NOFO sunset. So off we went to the beach. Check this out!

Sunset in Baiting Hollow

Ok...the sun has set and now off to vote back home in in East Norwich!

Voting Day for the next President of the USA

Ok...so now what's for dinner on this fine Happy Anniversary Day? I had bought some shrimp to make a shrimp cocktail and cocktail sauce made with some of NOFO's  'famous' Schmitt's horseradish...but Sandy had a better idea. "Lets have shrimp scampi"!

Okay!

Which leads me to my new recipe (with Patsy's NYC as my inspiration) for 

Shrimp and Clams Scampi

Back in the late 1950's, my grandparents and parents used to eat at relatively new Patsy's restaurant in Manhattan. What I remember most was their tomato/marinara sauce on one pasta or another. To this day I believe that a tomato/marinara sauce is the base flavor of sooo many dishes in an Italian restaurant. IF that red sauce is good, the restaurant, for the most part, will be successful...plain and simple!

One of the dishes that stuck in my head was Patsy's shrimp scampi and it wasn't for many years a recipe I thought about duplicating. When I started going to the food shows some 15 years ago, I befriended Sal Scognamillo, the Patsy's chef and grandson of the original Patsy. I think it was at one of the trade shows where they had a booth introducing their Patsy's sauces in jars that I bought their cookbook and decided to master the shrimp scampi recipe I'd always enjoyed the most.

Patsy's Cookbook

There came a time, however, that my taste buds told me there was a need to adjust the recipe to my own taste and drastically cut back on the garlic. I also felt the need to add a bit more Worcestershire sauce and lemon. Believe me, I certainly didn't want to mess around with a classic recipe that has worked successfully for half a century,

                                              BetsaPasta Anniversary Shrimp & Clams Scampi

 I found, however, that 6 cloves of minced garlic was overpowering the flavors I wanted to bring out, namely the sweet and sour flavors of the shrimp and the lemon. A couple of other adjustments as I mentioned above and Bam!

With Pugleise Rose'

One ingredient to make this dish, and sooo many others, that I won't mess around with are the Patsy's "Seasoned Bread Crumbs" Just fantastic!

Sandy and I were visiting our friend Helen last week and when she scoops out her bread or even bagels, she toasts them and puts the scooped out pieces in a jar to use as bread crumbs. Can't wait to try that.

PATSY'S SEASONED BREADCRUMB RECIPE

1/2 small loaf day-old Italian bread (about 1/2 pound), cut into large pieces

• 3 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1/4 cup finely chopped fresh flat-leaf parsley
• Pinch of freshly chopped oregano preferred (I use dried oregano)
• 1 clove garlic, finely chopped
• 3 tablespoons olive oil
• Coarse salt and freshly ground black pepper
• Place bread in the bowl of a food processor; process until fine crumbs are formed. Transfer crumbs to a large bowl along with cheese, parsley, oregano, and garlic; stir to combine. Gradually stir in olive oil until well combined. Season with salt and pepper. Store, refrigerated, in an airtight container, up to 5 days

Getting back to the recipe...

In a restaurant, there is always fresh clam sauce. At home, the store bought bottle of clam juice was what I always used...UNTIL last night!

I was passing by the seafood section, saw a tray of little neck clams and into my head popped an idea. Just use the same amount of fresh clam juice from real live clams and add the clams to the shrimp scampi? Brilliant!

So I bought 10 clams for 4.00 (the clam juice was 4.00) and Bam! Again!

Here is simple service for two:

8 MAIN INGREDIENTS

-4-5 ounces dried pasta like thin spaghetti or linguine prepared al dente (reserve 2-3 Tbsp starched water the pasta cooked in)

-1 lb. fresh from the sea (not farmed) jumbo shrimp (peeled and deveined/tail on

- 1/2 stick of sweet unsalted butter

-2 medium cloves fresh garlic (thickly sliced)

-2 heaping Tbsp seasoned bread crumbs/ I have used  seasoned (Patsy's way) panko bread crumbs

-Juice from 1.5 fresh (preferably thin skinned) lemons

-10 fresh little neck clams scrubbed clean

-1 tsp Worcestershire 

2 Tbsp EVOO

-1/2 tsp sweet paprika

-Kosher salt and fresh black or white mill pepper to taste

TECHNIQUE

-Preheat the oven to broil
-Cook pasta and drain reserving 2-3 Tbsp. starched pasta water. Keep pasta and starched water in the pot

-On the stove, use a 12" oven safe fryer and melt butter over medium-low heat.

 -Add sliced garlic and saute 2-3 minutes until garlic is a light gold color. 

-Add shrimp. Cook, turn and coat the shrimp with the garlic butter for about 1 minute.

-Add the lemon juice, Worcestershire and clams...COVER and cook for another 2 minutes or until you peek under the cover and see clams open slightly.

-Uncover...sprinkle with paprika and place fryer in the oven...and broil for 3-4 minutes until you see the clams open at least half way and the shrimp are golden. 

-Remove the fryer...shake the contents and then top with bread crumbs and drizzle with EVOO. Broil until you see the bread crumbs lightly browned (1.5-2 minutes).

-Remove from the oven and with a large spoon place 2-3 Tbsp of the juices from the fryer into the pasta, add salt and pepper, mix over high heat for 30 seconds and plate. Slide shrimp and clams out of the fryer and on to the top of the plate of pasta.

                                                                                 Ahhhhh!

                                                                            Mangia Baby!

                          HAPPY ANNIVERSARY SAND!

Traditional EZ to Make...EZ to bake... Florida Style Key Lime Pie with Organic Graham Cracker Crust. YUM!

What I've learned from the food shows over the last couple of years is that the demand for healthier ingredients in the foods we eat is fast becoming a way of life. Food manufacturers are responding to this call and making it easier for us to eat healthier.  If we put our minds to it, healthier is out there...but you need to read the list of ingredients on the labels and be able to understand them.
There are soooo many ways to make any dish and call it healthy. In my opinion, it's all relative what is healthy. The reason for this is because anything you make can always be made healthier if you take the time and effort. In some instances, however, you may have to sacrifice the traditional flavor. All well and good if it makes YOU happy.
Although I am quite well versed in culinary arts, I'm not a baker. I do, however, know what a great Florida style traditional key lime pie should taste like. Thanks to Nellie & Joe from Key West, Florida, here is our favorite!

The "Key" Ingredient

Publix supermarkets in Florida make a wonderful tasting key lime pie as I'm sure do many bakers in southern Florida and all over the USA. I know because I tasted one from Publix that was being served at a party. The problem is that in many of these pies there are no less than 15-20 something ingredients and many of these ingredients, primarily found in the graham cracker pie crust, are simply bad for you. "Nilla" from vanilla wafer fame, "Keebler" and other generic brands were the only choices for me in New York and almost anywhere else for a pre-made pie crust...or...I could make a pie crust out of graham crackers. Since graham crackers for the most part contain the same unhealthy ingredients and artificial flavors, what could I do except stop eating key lime pie.
The ingredients in a can of whipped cream didn't turn me on either.
So get this...
The other day I was in Stop 'n Shop supermarket and staring me in the face was an organic 9" graham cracker pie crust. Woah!

The quest for a healthier can of whipped cream was found just a few minutes later. Thank you Cabot!

Although quite caloric and 'fattening', an alternative to a can of whipped cream for total purity is to whip up some of your own with heavy whipping cream and a blender. Perfetto!

Two definitions of relativity...
Healthier...yes...and...Quick...yes!
The traditional 14 oz. can of sweetened condensed milk that is the main ingredient for most key lime pies...although quite sugary, contains only milk and sugar. Nothing artificial. I'll deal with it.
So folks...Short and Sweet!
Here is a relatively healthy recipe for a brilliant tasting Florida style key lime pie and one that's quick and very easy to make.

Our New Favorite Key Lime Pie. Cool, huh?

Oh yeah...Almost forgot. The cost...around $7.00

As usual, I would love to hear any comments and/or suggestions below.
Mangia Baby!

The 60th Annual Cutchogue Fire Department B-B-Q On The North Fork of Long Island, N.Y. USA! See You Again in...2017...

Ever since my days as Fire Commissioner for The East Norwich Fire Department in Muttontown, L.I. ended, I've tried to do my part to continue to support the volunteer fire departments on Long Island. A T-shirt here or a hat there went to a good cause. Spending $25.00 per person for the Cutchogue Fire Department B-B-Q was simply another way to support what the volunteer fire departments do all over Long Island.

Unless you have been to this annual event, you cannot imagine what you are in for.
Sandy & I are 5 year veterans of this local culinary feast (loved the 57th B-B-Q's Heinz Logo T-Shirt) and look forward to attending from year to year. This time, we actually sat with a couple of school teachers from the area...one of whom has attended all 60 years...Wow!... except one because she had to attend a wedding on that particular weekend.
From what I understand, approximately 3,400 dinners were served this year. Think about that and just imagine the amount of hard work and effort put forth by the firefighters and their family of volunteers to service all these people. Check this out: superb service  and with a smile too!

The Corn King

You know what they say about  happy chefs!

Need I say anymore?

T.H.E. Chicken Man

Absolutely...Positively...The Simplest and The Best

Hi Volunteers! Yummy...Yummy in my Tummy!

A special mention goes out to the ladies I met who help keep this show organized and for their accommodation in helping me to be able to put this story together.

Here are Kathy Nicole (right) Carolyn and Pat. Goodness...I'm missing a person! Uh-oh ladies...forgive me. A special special mention goes out to Kathy (center) for the extra cucumber and onions.

I'm thinking Carolyn, Kathy & Nicole. Look at those smiles!!!

 And where would we be without special special special mention that goes out to Kathy's son Billy, the Cutchogue Fire Chief. Thank you to you all for what you do and for your fine reception!

                                                Chief Billy with that Famous Billy Smile

Embedded on the north fork (NOFO) in summer is a concentration of farms and  vineyards like nowhere else I have ever been. There's lots of wonderful places in these United States with wine vineyards and many with farms and farm stands, however the plethora of farms AND wineries on the NOFO is like nowhere else.

Let me tell you about the menu that has remained consistent for the times we have been there.

Everyone gets a whole half (sounds like a jumbo shrimp, huh?) of a superbly B-B-Q' d 180 degree chicken, the freshest cut beefsteak tomatoes you will ever eat served with thinly sliced cucumbers and onions in a special vinegar dressing, the freshest and sweetest corn on the cob, and potato salad.
Makes my hungry just saying it.

Famous CFD BBQ'd Chicken

Truly the most unbelievable fresh tomato salad you will ever eat. Do I know tomatoes? Had to add this 2nd pic

One happy volunteer serving her ice cream and fresh peaches. Look at that smile!

For dessert, fresh sliced peaches and vanilla ice cream. To drink...bottled water, sodas and Coors beer.

Cold Coors Beer

 Can't add or take away from this pic

One thing you need to know. This venue gets sold out in advance. So...for 2017 give the CFD a call at least a month in advance for ticket info. They can be reached @ 631.734.6907.

                                                        Look at this table waiting for YOU!

Oh yes...one more thing: This coming September 11th, 2016 is a day of remembrance and we need to stop for a moment to do just that: REMEMBER!
There is also something else occurring this upcoming September 11th. The annual North Fork Foodie Tour will be celebrating its 10th year.
This event is quite an adventure for those who want to enjoy a day of  artisan food, wine, beer and much much more on the north fork of Long Island, New York, USA!

Simply Google:

10th Annual North Fork Foodie Tour - Brown Paper Tickets

Come on out day-trippers and see what the summer bounty on the NOFO has to offer!
Ever been to a Lavender field like the ones you see in France?


As always, I would love to hear from you! Please feel free to comment.

Chef Bert
Mangia Baby!

A Supreme Burrito at Long Island's Sabrosa Mexican Grill

According to Sabrosa team member Cyntha Sass, MPH, RD. (Master of Public Health & Registered Dietitian), she espouses the virtues of Sabrosa's "commitment to quality and health that makes it possible to enjoy fast and affordable food you can feel good about putting in your body".

It's something many food manufacturers and restaurants are focusing on and I saw it over and over again a few weeks ago at the Fancy Food Show in NYC. The food service companies truly are making a concerted effort to remove many of the unhealthy ingredients we're all so concerned about.

We were first made aware of Sabrosa's Mexican Grill on Memorial Day weekend when Sandy & I were on our way from the east to the west with a burger in mind at the Sip n' Soda in Southampton.

On the way, we passed a new to us Sabrosa's on Montauk Highway in Water Mill and almost stopped in for the burritos Sandy loves so much. Instead, we decided to continue on to our Sip n' Soda burger spot.
Quite coincidentally,we happened to have met Hannah, a S n' S waitress with a sincere smile whose family happens to own and operate the three relatively new Sabrosa Mexican Grills (see the www.phoodographsandfinds.blogspot.com Sip n' Soda entry from May 30th, 2016).
We knew then we would have to get over there to try it out and that happened just yesterday.

Sandy's Burrito

Short and sweet: A Supreme Burrito big enough to feed two was lunch. What we really loved about our marinated steak burrito was how it was prepared...ie..shredded like pulled chicken and pork.
The taste was superb!

Bert's Burrito

I happen to like mine spicy and with their choices of Cholula sauces, I was able to blend everything to my taste.
Again, as I always do, I can only discuss what we tasted and in this case enjoyed. We will return and try other dishes. I, for one, will be digging deep into their 'Burrito Bowl' on my next...yes...next visit asap!
For now, however, if you are into burritos...this is an excellent choice!!

Oh yes...how could I forget to give credit to Astrid. Look at that smile! It makes you want to get another burrito and hang out for a while.

To Astrid:
Gracias por su sonrisa y su fina recepción . Puedo ver que todo viene de Hannah si está relacionado con la familia Sabrosa

Mangia Baby!