Recipes from a Missionary’s Kitchen

Beef Fajita Soup

1 lb stew meat
1 can pinto beans-drain and rinse
1 can black beans-drain and rinse
1 can diced tomates with roasted garlic
1 can beef broth
1 small bell pepper sliced thin
1 small red bell pepper sliced thin
1 small onion sliced thin
1 1/2 cups water
2 tsp cumin
1 tsp salt
1 tsp pepper

Combine it all in crockpot and cook on low for 8 hrs. Can top with sour cream, shredded cheese, and olives.

Super dooper easy beef burritos

1 chuck roast-2-3 pounds
1 can enchilada sauce-28 ounces

Place roast in crock pot; cover with enchilda sauce. Add 2-3 TB of water. Cook 6-8 hrs or until beef falls apart. Serve in tortilla with cheese.

Carne Rellenos

1 can -4 oz-whole green chiles, drained
4 oz cream cheese, softened
1 flank steak-about 2 pounds
1 1/2 cups salsa verde

Slit whole chiles open on one side with knife, stuff with cream cheese
Open steak flat on sheet of waxed paper; score steak and turn over. Lay stuffed chiles across unscored side of steak. Rol up and tie with kitchen string. Place steak in crock pot; pour in salsa. Cook on low 6-8 hrs or on high 3-4 hrs.

Remove steak and cut into 6 pieces. Serve with sauce and guacamole.

Shredded Pork Wraps
(one of the girl’s favorites)

1 cup salsa
2 TB cornstarch
1 boneless pork loin roast-approx 2 lbs
6 tortillas
3 cups of slaw mix
1.2 c Shredded Cheddar

Combine 1.4 cup salsa and cornstarch. Mix until smooth. Pour mixture into crock pot and place roast on top. Pour remaining salsa, 3.4 cup, over roast. Cook on low 6-8 hours. Shred roast, roll in tortilla with cole slaw and cheese.

Drip Beef-Volunteer Favorite

1 beef chuck roast
1 can beef broth-or 350 ml beef broth using beef cubes
3 TB Italian Seasoning
1 tsp salt
1/4 cup water
1/2 jar Pepperoncini Peppers with juice (If my roast is near 3 lbs, I use the entire jar of peppers)

Toasted buns

Combine all ingredients in crock pot. Cook on high for approx 6 hrs or until you can easily shred. Put leftovers in freezer, just as good the second time around.

Cheddar Chicken

2 lb chicken tenders, or 4 large breasts
2 tube(s) ritz crackers
1/4 tsp salt
1/8 tsp pepper
1/2 c whole milk
3 c cheddar cheese, grated
1 tsp dried parsley
SAUCE
1 can(s)cream of chicken soup
2 Tbsp sour cream
2 Tbsp butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

NACHO IMPALA
This recipe is from a fellow missionary, serving in Botswana, a hunting guy, Robert Fortenberry. We tried it the other night with the impala that Jim shot on his last hunting trip to Africa and it was YUMMY!!! For you US folks, that don’t have impala lying around, I think you could easily substitute venison.
Ingredients:
1/2 kg of impala
1 jar of Cheese Spread-400 gr (If I was in the US, I would substitute Velveeta. Velveeta works for anything!)
1 can of Indian Spice Tomatoes
1 large bell pepper, sliced
1 large onion, sliced
1/2 c flour
1 TB Worcestershire Sauce
1 Tsp Tabasco Sauce
salt and pepper
corn chips
Preparation:
Prepare the meat by removing all sinew, fat, etc. Cut into strips of 1/4 inch by 2 inches
Pour the flour into a 1 gallon Ziplock bag and add salt and pepper to taste
Put the strips of meat into the bag with the seasoned flour and shake until the meat is evenly coated
Put the meat and all the flour from the bag into the crockpot, along with the other ingredients. Cook on medium until the meat is tender or about 9 hrs. Serve on a bed of chips.

October 18, 2011 

My goodness, it has been a long time since I have added anything to this page.  Sorry, I seem to find myself extremely busy these days.  Cooking continues to be very time consuming.  I have finally figured out a way to make it go faster….ask your husband to do some of it!  Jimmy has several “specialities.”  We joke from time to time saying that we will never be able to retire…our retirement account seems to be shrinking with the fall in the US economy.  We have decided that when we are no longer able to climb the mountains of Lesotho, we will return home and open a roadside restaurant.  Here are a few of the items that Jimmy will contribute to the menu:  grilled cheese sandwiches, popcorn, quesadillas, potato soup, and PANCAKES.  The girls say his are always “light and fluffy.”  I have a tendency to burn them.  I have no time sit patiently by the skillet waiting on them to turn the perfect color.  Jimmy has tons of patience.  Here is his favorite recipe…GREAT GROOVY GRIDDLE CAKES

1 1/2 c flour

1 3/4 tsp baking powder

1/2 tsp salt

3 TB sugar or honey-we use brown sugar

2 eggs

3 TB oil

1-1 1/4 cup of milk

Combine dry ingredients in a large bowl.  Beat eggs; add sugar and oil and milk.  Add wet ingredients to the dry and mix until barely moist.  Ignore the lumps.  It is even better if you make it the night before.  Then stand by the skillet FOREVER AS YOU WAIT FOR THEM TO BECOME “LIGHT AND FLUFFY.”  Then, you children will sing your husband’s praises, he will become prideful, but you will be well rested because you didn’t have to make breakfast!  On another note…I love my husband!  The roses are beginning to bloom outside.  Today, he called me from the back door and handed me two pink roses.  He still gives me goose bumps after 35 years!

One of our favorites…Feb 7, 2011

Pineapple Cake

1 1/2 cups sugar

2 tsp baking soda

1 can crushed pineapple

2 cups flour

2 eggs, slightly beaten

Mix all ingredients and stir by hand.  Cook in 9×12 greased pan.  Bake at 350 degrees for 30-35 minutes. 

Topping:  1 1/2 cup sugar, 1 small can evaporated milk, 1 cup coconut (I leave this off if I am planning on eating the cake.  Coconut reminds me of a huge hairball in my mouth), 1 stick margarine, 1 cup pecans, 1 tsp vanilla

Mix all together and bring to a boil. Boil for 6 minutes and pour over the top of the cake.    (Not recommended for diabetics or weight loss-:)  )

One more day until Feb 1st, 2011

Hamburger Buns:  we make our own hamburger buns here in the mountains.  You can buy them in the lowlands, but by the time we get them up the mountain they are normall squashed “flatter than a flitter” to quote my Grandmommy.   These are easy and really good.  Anna is our family official bread maker and she does a good job with these.

¼ c warm water

2 c warm milk

¼ c melted butter (we use oil if we don’t have butter)

¼ c sugar

2 pkg yeast

2 tsp salt

6 c flour

Mix milk, butter, water, sugar and let stand for 5 minutes.  Add flour (that has yeast mixed in) and salt.  Shape into hamburger size mounds,  place on cookie sheet that is greased.  Let rise for about half and hour and bake.

Jimmy grilled these for one of our Basotho Team times together.  They were a huge hit!

Teriyaki Chicken Wings

Ingredients

1 Cup Water

1 Cup Soy Sauce

1 Cup Sugar (Brown or white)

¼ Cup Pineapple juice

¼ Cup Vegetable Oil

1 T Garlic

1 T Ginger

3 # Chicken Wings or Drumsticks

Directions

  1. Whisk together water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger until sugar has dissolved.  Add marinade to chicken, making sure all wings or drumsticks are coated.  Cover or seal and refrigerate at least 1 hour.
  2. Cook on grill or in oven at 350 until evenly brown (oven usually takes about an hour)

 

The girls and I have discovered a new recipe that we love.  I found it in an old Better Homes and Gardens Chicken and Turkey Cookbook that was lying around in the movie room at the Baptist Mission in JoBurg.  It says that it makes enough for a crowd, but if you are feeding the Flora girls….they eat as much as a crowd.

Crowd-Size Chicken Fried Rice

4 cups of rice

2/3 cup of soy sauce

1/4 cup cooking oil

1/2 teaspoon salt

3 cups finely chopped cooked chicken

3/4 cup finely chopped green onion, I also add chopped mushrooms, and celery

6 beaten eggs

2 TB cooking oil

Combine rice, soy, 1/4 cup oil, salt, and 7 cups water.  Bring to boiling; stir once or twice.  Cover tightly; reduce heat and simmer till rice is tender and liquid is absorbed, about 15 minutes.  Remove from heat.  Saute onion, celery, mushrooms in 2 TB oil.  In small skillet scramble the eggs, break the eggs up with spatula.  Mix everything together and enjoy! 

We also wanted to show you our “cheese in the crust” pizza that we tried a couple of weeks ago.  Even though we live literally in the middle of NOWHERE…we are eating well!

 

Cowboy Cookies

Filling the Cookie Jar in this house is a never-ending job.  My husband, the preacher/missionary,  is addicted to cookies.  This is one of our favorites…it is better with LOTS of chocolate chips.  We are out of chocolate chips, but TK brought us some HUGE Hershey bars.  Anna grated one to make her chocolate chips this week…good!

2 c flour

1 tsp baking soda (Anna has learned the hard way that there is big difference between baking soda and baking powder…Grace has made that mistake more than once herself.  When you are teaching your girls to cook, in hopes that they someday marry, there are often “mistakes”. 🙂 )

1/2 tsp salt

1 cup butter

1 cup brown sugar

1 cup sugar

2 eggs

3 cups oats

1 tsp vanilla

chocolate chips

Mix it all up and bake at 350…enjoy…anyone know where I can get a cookie jar with a combination lock?

Breakfast in a Bag

When we travel….which is a LOT, we often leave our house before daylight.  On these occasions, I pack “Breakfast in a Bag.”  Each person is given a zip bag with their breakfast inside.  Here are some of our favorite, “Breakfast in a Bag” treats:

Empanadas

2 cups of flour, 2 teaspoons of baking powder, 2 teaspoon salt, 1.2 cup shortening, and 1.3 cup of milk.  Mix it all together, roll it out, and use a cookie cutter to cut a circle.  Put a tablespoon of your favorite fruit inside.  We have used apple, peach, even pumpkin.  Fold the circle in half, covering your inside treat.  Mash the ends together to seal in the fruit..I use a fork.  Bake until brown…sometimes I even sprinkle sugar on top of the empanada before baking it.

Trail Mix

1 cup of raisins, 1 cup of salted peanuts, 1 cup of dried berries, 1 cup almonds, 1 cup granola cereal.  Mix together and dump it in your bag. J

Granola Bars

 4 1/2 cups rolled oats, 1 cup flour, 1 teaspoon baking soda, 1 teaspoon vanilla, 2.3 cup butter-softened, ½ cup honey, 1/3 cup brown sugar, 2 cups raisins and nuts.  Lightly grease cookie sheet. Mix oats, flour, baking soda, vanilla, butter, honey, and brown sugar.  Stir in nuts and raisins.  Press mixture into greased 9×13 inch pan.  Bake at 165 C or about 325 F for 20 minutes or until brown.  Cook and cut into bars.  You can dip the ends of the bars into melted chocolate for an extra special treat. 

March 17, 2010 

The peaches in the mountains of Lesotho are ripe. This past week we put almost 5 gallons of peaches in our freezer. Nearly every rondavel that you see has a peach tree growing near it. The branches of our tree were so loaded that Jimmy had to brace it up to keep it from breaking. Everytime ‘Me Thato comes in from hanging our clothes on the line, she has a peach pit in her mouth. It’s a wonder that we have any left on the tree! Today I made peach muffins to go with our lunch. They were really good, Gracie and Anna really loved them. 

 
 
 
 
 

 

Peach Muffins

 

 

(You can used dried fruit instead of fresh. If you use dried fruit place your peaches or apricots in 1 cup of boiling water and let them sit for 5 minutes. Drain them and discard the liquid) 

1 cup of chopped peaches

2/3 cup sugar

½ cup soft butter

1 cup plain yogurt ( I made another batch later to take to the Peppers and had no more yogurt…I used buttermilk instead)

2 cups flour

1 teaspoon baking soda

1 teaspoon vanilla

½ cup chopped nuts (all I had was almonds) 

Cream sugar and butter until fluffy; mix in yogurt and stir in flour and baking soda just until moistened. Stir in peaches. Spoon into 12 greased muffin cups. Bake at 400 degrees (or 190 if you have an African stove) for 18-20 minutes or until they test done with a toothpick.

 

 

February 28, 2010

Last night we had the local football (soccer)team over for dinner. There were 9 very large and hungry Basotho young men sitting around our dinner table.  The girls and I spent most of the day cooking.  We had chicken spagetti, meat sauce and spagetti, beans, cole slaw, bread, peach cobbler, peanut butter bars, and apple cake.  When the men had finished eating, Jimmy shared the message of Jesus using a soccer ball.  He presented the team with the ball following the devotion and prayed that God would give them the strength to play well and the courage to walk like Jesus.  Today they won their game and were so excited to see us drive up.  We plan to meet with them monthly as long as we are still in Katse.  Pray that God uses this time to show them and teach them many things about Jesus. 

Apple ‘n’ Carrot Slaw-recipe taken from Taste of Home Magazine

1 large head of cabbage, shredded

5 shredded carrots

4 apples, chopped fine

1 1/2 cups of mayo

1/4-1/2 cup of sugar

1/8 cup of white vinegar

1 1/2 tsp salt

1 tsp pepper

In a large bowl, combine the cabbage, carrots, and apples.  Combine the mayo and remaining ingredients and pour over the cabbage.  Refrigerate until served….it gets better the longer it sits in the refrigerator.  If you are interested in feeding around 40 football players, I have the recipe figured to feed a crowd!

Updated January 10, 2010

This recipe was given to me by Lora Albrecht.  It is the recipe that her mother-in-law uses when making strawberry shortcake.  Lora is a wonderful friend.  When Jimmy was pastor of the Baptist church in Braymer, MO, Lora and David were members there, in fact, David was one of his deacons.  We spent a LOT of time with David and Lora.  They were there when we made the journey to India to adopt Gracie.  Gracie always has loved them.  David’s favorite past time was annoying me.  He was actually very good at it.  Lora and David continue to play an important part in our lives even though they now live in Colorado and we are on the other side of the world.  Lora has sent several winter hats that she has made and I have had the joy of giving them to the shepherds of Lesotho on her behalf.  My prayer is that God richly blesses my friends today and always.  Enjoy the recipe!

2 Horse Cake

2 eggs

2 cups sugar

2 cups flour

2 cups cream

2 t. baking powder

2 t. vanilla

pinch of salt

Mix together.  Put in 9×13 pan.  Bake at 350 degrees for 25-30 minutes, until golden brown.  Serve with whip cream and strawberries.  Enjoy!

Bekah Cooking

November 7, 2009 

Today, mom and I spent the morning in the kitchen. I love to cook! I only had one “accident”. I cracked the egg just fine, it just didn’t make it into the bowl. Mom said that I was just learning and it was ok. Here is the recipe I used to make my cookies. They were so good that Mom let me eat 5!

Macaroons 

1 cup white sugar

1 cup brown sugar

1 cup melted butter or shortening (we don’t have shortening where we live in Africa, so I used butter)

2 eggs

1 t vanilla

2 cups corn flakes

1 t soda

½ t baking powder

2 cups flour

2 cups oats

 Cream sugar and butter/shortening. Beat eggs and add to sugar mixture. Mix flour, soda, and baking powder. Add to creamed mixture. Stir in corn flakes and oats. My arm got real tired, so you might need help mixing.

 

November 1, 2009-YUMMMMMMYYY!!!

Pumpkin Pie Cake…I was able to make this the other day because I had packed a few cake mixes in our crate!

1 can pumpkin..I used butternut squash-2 cups

1 c sugar

1/2 c brown sugar

4 eggs

1 can evaporated milk

1 t ginger

2 t cinnamon

1/2 t nutmeg

dash of cloves

Mix all above ingredients together.  Pour into greased 9×13 pan.  Sprinkle one yellow cake mix over the batter.  Pour 1 c melted butter over the top and if you have them, top with 1 c nuts.  Bake at 350 for about an hour.  Watch it closely in the last 15 minutes or so.

 

Bob’s Apples…You’ve Got to Try These!

Do you know Bob?  Bob is a friend of ours from Hamlin Baptist Church.  Bob was in the senior adult class and he is a VERY good cook!  One of Gracie’s favorite “Bob Dishes” was his cinnamon apples. This is my version of Bob’s Apples:

10 golden delicious apples, peeled and sliced

1 box of Red Hots-mine were sent to me in a care package–these are the big  boxes

1 qt of water

1  1/2 cups of sugar

Melt Red Hots in water.  Add sugar and apples.  Simmer until apples are tender.  Enjoy!

 

In the villages that are along the paved road there are always women sitting under a piece of tin, just outside a shack, or near the sign designating a taxi stop.  They are all selling their goods, sometimes fruit, sometimes “MAQENYAS”.  Maqenyas are donut like bread about the size of a golfball.  Our girls love them.  We don’t allow them to eat many things from the roadside stands, but maqenyas are safe.  You can get 1 maqenya for 1 rand here in Katse, and for 1/2 a rand in the Mokhotlong region.  We have learned how to make them at home and thought we would share the recipe with you.  If you go to Zambia, it won’t do you any good to ask for a maqenya, they call them “fritas” there.

2 cups flour

2 TB sugar

1/4 tsp salt

1 egg

1 tsp baking powder

1 cup warm milk or water-we use milk

Mix together for about 5 minutes.  Drop into hot oil until brown.  They are especially good if your husband makes them and you sit patiently at the kitchen table.

If this doesn’t sound good, you can try this…

Dried Fish...a famous Zambian snack...Smells AWFUL!

Dried Fish...a famous Zambian snack...Smells AWFUL!

 

What do you feed your family when you are stuck at the Baptist Mission in JoBurg and are sick of eating out and really can’t afford another meal at McDonalds? (There really is a McDonalds in Africa…Bekah thinks it is the best thing in the world when she gets to eat there, I think the food is horrible)

Peanut Butter and Crackers

1. Buy Salti Cracks…these are the African version of saltines, but are round and hard

2. Open the jar of Peanut Butter, crunchy is preferable…the best African brand is “Yum-Yum”.  It is sold in kg containers, so when using your peanut butter for a recipe you have to convert to the American measurement system.

3. Smear it on the cracker…I have had to use my finger when I forgot the utensils.

4.  Convince your kids that this really is enough to be considered a meal.  You don’t always have to have all of the food groups represented  at each and every meal and there is NO dessert. (this is Rebekah’s greatest concern at meal time)

5.  ALWAYS ask God to bless your meal, no matter what you are eating:

peanut butter and crackers

papa

moroho

or caterpillars.

 

What if you had to cook your meals like my friend Tolerance?

August 18, 2009 015

Peanut Butter Bars

1 c sugar, 1 c margarine, 1 c brown sugar, 2 eggs, 1 c peanut butter (we like crunchy), ½ t salt, 1 t baking soda, ½ t vanilla, 2 c flour, 2 c oats, chocolate chips

Mix it all together. Put half in 9×13 pan and press down, sprinkle with chocolate, put remainder of batter on top and finish with more chocolate chips. I buy my chocolate chips from a tiny store in JoBurg. The ones in the regular grocery stores are very expensive and taste a little strange. Even in JoBurg they are expensive, but we splurge from time to time. This recipe is a favorite of my family and all the children in the village where we are served it. The crispy edges are my favorite!

Morning Glory Muffins

Because cooking here takes up so much of my time, I have started cooking in “bulk.”  I made this recipe recently when our Cluster leader and his family came to stay with us for the weekend.  I made the muffins ahead of time and froze them.  They are great if you take them out of the freezer about an hour before you want to eat them.  The recipe makes 6 dozen muffins.

2 cups raisins, 8 cups flour, 4 cups sugar, 2 tablespoons plus 2 teaspoons baking soda, 2 tablespoons plus 2 teaspoons cinnamon, 2 teaspoons salt, 12 eggs, 8 cups grated carrots, 4 cups grated apples, 2 cups almonds (toasted-I didn’t have these and they still tasted great), 2 cups of coconut (I have always had issues with coconut-I feel like I am eating hair-in Africa, the coconut is grated really fine and I can swallow it), 2 tablespoons plus 2 teaspoons vanilla, 2 2/3 cups oil

Plump the raisins in hot water and drain.  In a large bowl, whisk eggs, the oil and vanilla.  Stir in carrots, apples, almonds, coconut, and raisins.  In another large bowl, mix dry ingredients together well.  Pour wet ingredients over dry.  Mix until just combined, not too much mixing.  Spoon into grease muffin tins.  Bake at 400 degrees for about 15 minutes, unless you live the mountains of Lesotho.  If you live here you have to do things a little differently….mix in SUPER large bowl (the baking soda and powder seem to REALLY work here)…check them 100 times while cooking in the oven…they are not done the first time you look and can burn before you turn around….make LOTS of everything….missionary husbands have a big appetite due to the altitude 🙂  ENJOY!

 

Living in Africa has been a huge learning experience.  I THOUGHT I knew how to cook, and then I moved to the mountains of Lesotho.  I have decided to share a few of my favorite recipes on our blog site.  These have all been tried and tested and are sure to please the smallest Haitian all the way up to the oldest Basotho language tutor.  Enjoy!

Bahobe (Bread)

Heavenly Dinner Rolls:  this recipe makes tons of bread.  Be sure to mix it in a super large mixing bowl.  When you allow it to rise for the two hours required, it comes alive.  Believe me you will have a BIG MESS if you don’t mix in a super large bowl.  The rolls are best if you mix the dough according to directions, let rise, and then refrigerator and use tomorrow.  You also need to store in the refrigerator in a super large container…cold temperatures make it grow too.  I use a sprayed muffin pan to bake in.  The dough keeps for several days in the refrigerator.  Rebekah asked me why I didn’t make this bread when we lived in Springfield.  I said, “Why should I have, I had Dillon’s!?”

2 packages of active dry yeast

1/4 cup warm water-I have learned that if your water is too hot or too cold you have a gummy mess

4 cups of warm milk

1 cup sugar

1 cup shortening-I can’t get shortening here, I use butter

7 to 7 1/2 cups of flour-I use cake flour, because that is the best I can find in Lesotho or South Africa

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

In the SUPER large mixing bowl, dissolve yeast in water.  Add milk, sugar, shortening, and 4 cups of flour, beat until smooth. Cover and let rise in a warm place for 2 hours.  Add baking powder, soda, salt, and enough of the remaining flour to form a soft, slightly sticky dough.  Put in SUPER LARGE container with cover and refrigerate until ready to use.  Yummy!

Responses

  1. I like this page!

  2. I would try to copy this receipe but when I tried to copy the picture from the balcony in Mokhoklong, my printer started printing all the pages on the blog…every time I turn it off, it starts all over again the next time I turn it on.
    Sometimes I think my computer has a mind of
    its own!!!

  3. If you remember, I love to bake bread. However, I have NEVER seen a recipe that calls for yeast, baking powder, & soda all in the same recipe. I can see where it would really rise. You’re so right, bread dough can rise in hot or cold conditions. I may try to reduce this recipe down to feed 2 people, and try it sometime soon. Will let you know about the results. Missing you guys. D.

  4. I am going to try your recipe. This coming from someone who isn’t that fond of eating or cooking. I am really excited. What an experience I can share what you do.
    Man, we miss you guys. Pat

  5. I’m going to try the maqenya recipe – it’s almost the same as the Navajo fry bread recipe, except fry bread is flattened out. YUM! It sounds so good!

  6. LOVE MAQENYAS!! Totally recommend all of your readers to make a batch when you get the chance!! Yummy for the tummy!!

  7. very cool, Bekah!! I made some coconut macaroons tonight with my daughter to give to my mom (your Aunt Cartie) for her birthday tomorrow!! keep up the good work!

  8. Teresa–that must have been one large bowl of cole slaw!! Did they eat it all?? I’ll bet they are all the desserts!!

  9. Those peach muffins sound really yummy! Will you make some when I come to visit?


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