Virginia Apple Pie

East Coast Eats, Sweets | October 27, 2016 | By

I’m a full-fledged fall fan.  It took me a while, but watch out… I’m so in it now…  I’m loving your fallen leaves, your crisp mornings and scarf-worthy breezes, your sweat pant hugs, your apple picking.  

The apple picking.  Virginia, do you ever have some apple picking.  

Branches heavy hanging.  Children laughing, running through rows, sitting under trees, sneaking little nibbles.  Carefree, family outing, dogs curiously sniffing, bags overflowing, enthusiastic fruits, ground covered, harvest tables, so inviting.  So lovely, apple pie.  

APPLE PIE.

Because there’s comfort food, and then there’s apple pie.

Virginia Apple Picking

Apple Pie

…And I just felt like there was one thing that needed to happen after picking:  APPLE PIE.

I have played around with this recipe for years, and I think I’ve finally reached my version of apple pie perfection.  The cinnamon, nutmeg, ginger and dash of cayenne combine into an earthy richness that add a subtle warmth to the sweetness and a balance to the tartness.  

A few little tips:  1) Cook the apples in advance.  The apples cook down so you can really create a jam-packed apple experience.  I’ve made plenty of apple pies without cooking the apples first, and the results don’t even come close.  2) Use an apple wedger (buy one, just do it).  3) Use a great quality pie plate.  I use a stoneware pie dish that browns the crust perfectly.   And, it just looks cute…  I used a mix of Idared and York apples because, well, that’s what was on the trees.  Result:  fantastic.  I’m also a fan of Braeburn apples for pie.   Ultimately, though, you’re the artist and it’s your (pie) palette.   

“If you wish to make an apple pie from scratch, you must first create the Universe.”  

Carl Sagan gave a tall order, but I think you’ll find this recipe within the realm of the earthly possible.  At the very least, you’ll end up with a little slice of heaven…

Virginia Apple Pie

Virginia Apple Pie
Serves 8
The absolute perfect apple pie. Packed to the brim with spiced apples and nestled in a flaky crust. Go ahead, have a slice for breakfast too, no one's watching...
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
711 calories
122 g
88 g
26 g
6 g
16 g
612 g
313 g
78 g
1 g
8 g
Nutrition Facts
Serving Size
612g
Servings
8
Amount Per Serving
Calories 711
Calories from Fat 231
% Daily Value *
Total Fat 26g
41%
Saturated Fat 16g
80%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 88mg
29%
Sodium 313mg
13%
Total Carbohydrates 122g
41%
Dietary Fiber 13g
53%
Sugars 78g
Protein 6g
Vitamin A
25%
Vitamin C
44%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
PIE CRUST
  1. 2 cups all purpose flour
  2. 1/2 cup + 6 tablespoons butter, cut into small pieces
  3. 2 teaspoons sugar
  4. 1 teaspoon salt
  5. 2 teaspoons apple cider vinegar
  6. 1 egg
  7. 1/4 cup cold water
PIE FILLING
  1. 10 - 12 apples
  2. 1/2 fresh lemon (to squeeze over apples after slicing)
  3. 1 cup sugar
  4. 1 teaspoon cinnamon
  5. 1/4 teaspoon nutmeg
  6. 1/8 teaspoon ground ginger
  7. 2 dashes of cayenne pepper
  8. 1/8 cup all purpose flour
  9. 3 tablespoons butter, cut into small pieces
PIE CRUST
  1. In a medium mixing bowl, mix the flour, sugar, and salt with a fork. Cut the butter into the flour mixture with a pastry knife. Alternately, you can cut the butter into the flour mixture with a food processor. With either method, mix the butter into the flour until you have a crumb-like mixture.
  2. Mix the vinegar, egg and water with a fork and combine the liquid mixture into the dry mixture until all ingredients are moist. With your hands, mold the dough into a ball and tightly cover with plastic wrap. Chill in the refrigerator for at least 15 minutes and up to 2 days. Don't you just love a pie crust that will let you wait until the last minute or plan ahead...
PIE FILLING
  1. Preheat the oven to 375 degrees.
  2. Peel, core and slice 10 - 12 apples. Don't be intimidated. You're going to cook the apples, so they will cook down a bit and allow you to really pack your pie full of apples. If you have an apple wedger--perfect! If not, slice apples into 1 inch wedges after peeling, cut out the core, and then cut the wedges into half pieces (the apples will pack into the pie crust easier). Place the apples in a large glass mixing bowl. Squeeze lemon over the cut apples to keep them from turning brown. Mix the sugar, cinnamon, nutmeg, ground ginger, cayenne pepper, and flour in a bowl; then sprinkle the mixture over the apples and thoroughly toss the apples in the sugar and spice mixture.
  3. Remove the dough from the refrigerator right before you cook the apples.
  4. In a very large skillet (I actually use a wok), cook the apples for about 10 minutes until they are fork tender, but not mushy. Much of the water from the apples will fill the skillet--you want this to happen. Remove the apples from the skillet and place back in the large mixing bowl. Continue to cook the remaining liquid over medium heat until it reduces and thickens (another 5 - 7 minutes). Remove the reduced liquid from heat.
ASSEMBLING
  1. Cut the dough in half. Take one half and roll out thinly so that it will hang over the edge of your pie dish by 1/2 inch. With a large spoon, place the cooked apples into the pie shell in the pie dish. Drizzle the reduced apple and spice liquid over the apples. Dot the apples with 3 tablespoons of butter cut into small pieces. Roll out the other half of the pie dough and place over the apples in the dish. Fold the overlapping crusts together and crimp the edges all around the pie dish edge (a fork works well for this).
  2. Place the pie on a cookie sheet and bake at 375 degrees for 50 minutes. Check the pie at the halfway point, if the crust starts to brown too quickly, you can loosely cover the top or edges with aluminum foil to control the browning.
beta
calories
711
fat
26g
protein
6g
carbs
122g
more
TraveLynn Eats https://www.travelynneats.com/

Tomato Galette with Goat Cheese, Honey & Thyme

 

Sometimes it’s hard to decide what’s more perfect:  a weekend morning strolling the farmer’s market or the post-market creations…  Life is full of hard choices.  But, making this tomato galette should not be one of them… Galette’s are so easy, so versatile, so lunch, brunch, dinner with a side salad, served hot, cold…so midnight snack.

This galette recipe caught my eye on Bloglovin.  Tomatoes, goat cheese, thyme …and honey.  Oh honey, does this ever magically come together with the honey.  I had no idea why the author of Wry Toast  spent so much time talking about the honey in this recipe. Until.I.Tried.It…  Savory, sweet, the richness of the goat cheese, tangy tomatoes, and the honey unifies the flavors in a unique and delightful way.  Do you have those dishes you just want to bury your face in?  This is it. 

This galette was lovingly filled with yellow, orange and red tomatoes I picked up from the Dupont Circle Farmer’s Market this weekend.  Ahhh, a tomato rainbow.  I felt like their beauty deserved to be framed, wrapped in love.  What better than a galette.  Summer’s gift in a light and crispy pastry.  Now, that’s a gift worth giving.    

Tomato Galette with Goat Cheese, Honey & Thyme

Tomato Galette with Goat Cheese, Honey & Thyme

Tomato Galette with Goat Cheese, Honey & Thyme

Tomato Galette with Goat Cheese, Honey & Thyme

Tomato Galette with Goat Cheese, Honey & Thyme

Tomato Galette with Goat Cheese, Honey & Thyme

Tomato Galette with Goat Cheese, Honey & Thyme

Tomato Galette with Goat Cheese, Honey & Thyme

Tomato Galette with Goat Cheese, Honey & Thyme

Tomato Galette with Goat Cheese, Honey & Thyme

Bon appetit mon amour….

Tomato Galette with Goat Cheese, Honey & Thyme
Serves 6
Light, crispy, fresh and easy to make. This tomato galette with goat cheese, honey, shallots and thyme is soon to become one of your go-to summer recipes.
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Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 45 min
Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 45 min
435 calories
39 g
89 g
26 g
13 g
16 g
267 g
383 g
13 g
1 g
8 g
Nutrition Facts
Serving Size
267g
Servings
6
Amount Per Serving
Calories 435
Calories from Fat 230
% Daily Value *
Total Fat 26g
40%
Saturated Fat 16g
79%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 89mg
30%
Sodium 383mg
16%
Total Carbohydrates 39g
13%
Dietary Fiber 3g
11%
Sugars 13g
Protein 13g
Vitamin A
43%
Vitamin C
35%
Calcium
9%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
DOUGH
  1. 1/2 cup (1 stick) unsalted butter
  2. 1 1/2 cups all purpose flour, sifted
  3. pinch of salt
  4. pinch of sugar
  5. 1/3 cup cold water
FILLING
  1. 4 shallots, diced (approximately 1 cup)
  2. 2 teaspoons extra virgin olive oil + more for drizzling
  3. 8 ounces goat cheese
  4. 3 tablespoons honey
  5. 3 – 4 heirloom or variety of tomatoes, sliced
  6. 1/2 teaspoon sea salt
  7. 1/2 teaspoon black pepper
  8. 2 tablespoons fresh thyme
  9. 1 large egg, beaten
DOUGH
  1. Start first by preparing the dough. Using a cheese grater, grate the butter into a small bowl and freeze for 10 minutes. While butter freezes, combine the flour, salt, and sugar in a large mixing bowl. Whisk the cold grated butter into the flour mixture until a mealy texture forms, then slowly add water, 1 tablespoon at a time, until dough takes shape. Form the dough in a ball, transfer to a lightly floured surface, and shape into a flattened round. Tightly wrap in plastic and refrigerate for 45 minutes until the dough is firm and cold.
FILLING
  1. While the dough chills, heat olive oil over medium-high heat and sauté the diced shallots until lightly caramelized (approximately 10 minutes). Remove from heat and allow to cool.
  2. Preheat oven to 375F.
  3. Line a baking sheet with parchment paper and lightly sprinkle with flour. With a floured rolling-pin, roll out the chilled dough into a 1/8″ thick round and transfer to the parchment-lined baking sheet. It's easiest to transfer the dough by rolling it onto the pin and then lifting it onto the baking sheet.
  4. Crumble the goat cheese over the rolled-out dough, leaving a 2-inch border along the edges. Drizzle a heavy serving of honey over goat cheese (don't be shy), then evenly top with caramelized shallots.
  5. Next, season the sliced tomatoes with salt & pepper and layer over the goat cheese and shallots. Drizzle the olive oil over the tomatoes and, finally, sprinkle with fresh thyme.
  6. Fold the 2-inch border of the dough over the edges of the tomatoes, then brush the crust with beaten egg.
  7. Bake the galette for 45-60 minutes until the crust is golden and the tomatoes have begun to char.
  8. Cool for a few minutes before serving.
Adapted from WRY Toast
beta
calories
435
fat
26g
protein
13g
carbs
39g
more
Adapted from WRY Toast
TraveLynn Eats https://www.travelynneats.com/

Sweet Potatoes with Spiced Chickpeas & Ginger Lime Tahini Sauce

Sweet Potatoes

Sweet Potatoes with Spiced Chickpeas & Ginger Lime Tahini Sauce

There’s a running list of recipes that scrolls through my head.  There’s a lot of chatter up there.  Thank gawd much of it is food related. This is one of those recipes I’ve waited a long time to make.  Suddenly, it became one of those “must make now” recipes.  Detour on the drive home from work.  In Whole Foods snatching up sweet potatoes, cilantro, limes, tahini, chickpeas with all too much enthusiasm.  

I burst through the door, straight into the kitchen, cranked up my fave Pandora channel (ohhh you love Chill Loungers Radio too?!), and got right to work.  Don’t stop, won’t stop, oh no…forgot to take pictures…last ditch smartphone shot right before serving.  Close call.  Glad I can give you a little Samsung Galaxy 4 kickin-it-old-school snap.  

This is one of those dishes that highlights what I love about cooking.  Simple to make; perfect mix of flavors; separate components of a dish that stand alone wonderfully, but come together perfectly; results exceed expectations.  What’s not to like…?

So, in a string of “I’m not vegan” vegan recipes: Just.Make.This.One. 

Another beautiful recipe from a favorite website, The First Mess.

Sweet Potatoes with Spiced Chickpeas & Ginger Lime Tahini Sauce
Serves 4
Roasted sweet potatoes, spiced & crispy chickpeas, and a ginger lime tahini sauce. Sprinkled with green onions, basil, cilantro, sriracha sauce. Deep, yet refreshing marriage of flavors and textures.
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689 calories
112 g
0 g
18 g
27 g
2 g
341 g
713 g
28 g
0 g
14 g
Nutrition Facts
Serving Size
341g
Servings
4
Amount Per Serving
Calories 689
Calories from Fat 152
% Daily Value *
Total Fat 18g
28%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 713mg
30%
Total Carbohydrates 112g
37%
Dietary Fiber 25g
102%
Sugars 28g
Protein 27g
Vitamin A
375%
Vitamin C
34%
Calcium
28%
Iron
54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
SWEET POTATOES
  1. 4 medium sweet potatoes
CHICKPEAS
  1. 2 teaspoons olive or coconut oil
  2. 1 15 oz can chickpeas, drained and rinsed
  3. 1 teaspoon garlic powder
  4. 1 teaspoon ground cumin
  5. ½ teaspoon finely grated fresh ginger
  6. ¼ teaspoon ground coriander
  7. 1 tablespoon pure maple syrup
  8. 1 tablespoon soy sauce
  9. ½ teaspoon chili garlic sauce or other hot sauce
GINGER TAHINI SAUCE
  1. 1 tsp finely grated fresh ginger
  2. ¼ cup tahini
  3. 1 lime, juiced (approximately 2 tablespoons)
  4. 1-2 tablespoons soy sauce
  5. 2-3 tablespoons pure maple syrup
  6. ½ teaspoon chili garlic sauce or other hot sauce
  7. 2-3 tablespoons water (to thin sauce after mixed)
GARNISH
  1. 2 green onions, thinly sliced
  2. 1/4 cup chopped cilantro
  3. 1/4 cup fresh basil, thinly sliced
  4. Sesame seeds
  5. Sriracha sauce
  6. Lime wedges
Instructions
  1. Preheat oven to 400 degrees F. Line a baking dish with 2-inch sides with parchment paper. Set the sweet potatoes, flesh side down, onto the parchment. Bake sweet potatoes until they are tender all the way through, about 25-30 minutes.
  2. While sweet potatoes bake, heat the oil in a medium skillet over medium heat. In a glass bowl, mix the garlic powder, cumin, ginger, coriander, maple syrup, tamari, and hot sauce. Then toss the chickpeas in this sauce.
  3. Transfer the chickpeas to the skillet. Sauté chickpeas until visibly browned and lightly dried. The spices should form a golden “crust” on the outside of the chickpeas. This should take about 5-10 minutes with intermittent stirring.
  4. Using the same bowl that you tossed the chickpeas in, whisk together the tahini sauce. Mix the ginger, tahini, lime juice, tamari, maple syrup, and hot sauce. When the sauce is smooth, add hot water to get the sauce to pourable consistency. Whisk thoroughly and set aside.
  5. Place the baked sweet potatoes on a platter. Top the sweet potato halves with tahini sauce, the cooked chickpeas, green onions, cilantro, basil, sesame seeds, and sriracha sauce. Serve with lime wedges on the side. Enjoy immediately.
Adapted from Minimalist Baker
beta
calories
689
fat
18g
protein
27g
carbs
112g
more
Adapted from Minimalist Baker
TraveLynn Eats https://www.travelynneats.com/

Spicy Harissa Chili with Merguez Sausage

East Coast Eats | January 26, 2016 | By

Day 5 of Blizzard2016.  When I went to Whole Foods well into Day 1 of Winter Storm Jonas, I wasn’t the only one who had chili on the storm survival menu.  In fact, I wasn’t sure if we were headed into the worst storm in 50 years or a city-wide chili cook-off.  Turns out it was the former…  While, the spice section was completely clear of cumin, cayenne and paprika (really!), I had something different in mind:  Spicy Harissa Chili with Merguez Sausage.  Chili with a Mediterranean kick…and I mean KICK!   Another inspiration from a new cookbook, “Balaboosta, Bold Mediterranean Recipes.”  

Harissa is a hot chili pepper paste that originates from North Africa.  Merguez, popular in North Africa and the Middle East, is a lamb or lamb/beef sausage that is spiced (often with cumin and harissa).  Whole Foods carries harissa (both dry spice and a paste) and merguez sausage.  I opted for the harissa paste, which I found tucked in between the hummus and baba ganoush in the refrigerated section.  If you can’t find it locally, you can always order it online (you Amazon Prime junkie you…). 

DSC_0538

This chili has an interesting twist with the harissa and merguez sausage, and it’s really quite easy to make.  I had it prepped in no time, grabbed my mug of hot cocoa, snuggled up in my oversized chair, and stared out the window watching my neighbors dig through 3 feet of snow as my chili simmered away…  

Harissa Chili 3

Spicy Harissa Chili with Merguez Sausage
Serves 6
Spicy chili with a Mediterranean twist
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532 calories
20 g
101 g
37 g
30 g
11 g
470 g
2005 g
5 g
1 g
22 g
Nutrition Facts
Serving Size
470g
Servings
6
Amount Per Serving
Calories 532
Calories from Fat 330
% Daily Value *
Total Fat 37g
57%
Saturated Fat 11g
56%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 101mg
34%
Sodium 2005mg
84%
Total Carbohydrates 20g
7%
Dietary Fiber 6g
26%
Sugars 5g
Protein 30g
Vitamin A
32%
Vitamin C
87%
Calcium
10%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cans 15.5 ounce dark red kidney beans, thoroughly rinsed
  2. 1 pound lean ground beef
  3. 1 pound merguez sausage, casing removed and cut into bite-sized pieces
  4. 3 tablespoons olive oil
  5. 1 medium yellow onion, finely chopped
  6. 1 large red bell pepper, finely chopped
  7. 3 garlic cloves, finely chopped
  8. 2 tablespoons tomato paste
  9. 1 teaspoon sugar
  10. 3 medium tomatoes, finely chopped
  11. 3 tablespoons harissa paste
  12. 1 tablespoon salt
  13. 1 teaspoon ground cumin
  14. 1/4 teaspoon chipotle powder
  15. 1/4 teaspoon black pepper
  16. 2 tablespoons oregano, finely chopped
  17. 4 cups water
Instructions
  1. Meat.
  2. Saute the ground beef and merguez sausage over high heat until browned. Season the meat with a little salt and pepper. Drain excess liquid/fat and set the browned meat aside.
  3. Veggies and spice.
  4. Heat the olive oil in a large pot over medium-high heat. Add the onion and bell pepper and saute until soft and slightly caramelized (about 7 minutes). Add the garlic and saute one minute. Add the tomato paste, stir into the veggies, and then sprinkle the sugar over the mixture. Add the chopped tomatoes and cook for another 5 minutes. Add the meat mixture to the large pot. Stir in the harissa paste, salt, cumin, chipotle powder, pepper, and oregano. Add 4 cups of water. Finally, add the kidney beans.
  5. Boil, then simmer.
  6. Bring the chili to a boil, then reduce the heat to very low, cover the pot, and simmer the chili for 2 1/2 - 3 hours. Stir occasionally and add water if it starts to get dry.
Adapted from Balaboosta, Bold Mediterranean Recipes
beta
calories
532
fat
37g
protein
30g
carbs
20g
more
Adapted from Balaboosta, Bold Mediterranean Recipes
TraveLynn Eats https://www.travelynneats.com/

Marinated Eggplant Salad with Tahini Sauce

East Coast Eats | January 24, 2016 | By

Marinated Eggplant Salad

What’s a gal to do during Snowzilla?  Blizzard2016…?  Snowmageddon2…?  Well, play around with a new cookbook, “Balaboosta, Bold Mediterranean Recipes” by Einat Admony.  Just back from New York City, an absolute eating adventure.  The choices.  The pressure!  But in the abounding intensity of Manhattan eating options, I found a gem in SoHo: Combina.  Small plates…Spanish Israeli fusion…pure delight.  Merguez slider, fried halloumi, harissa honey drumsticks, clams in heavensauce (quite honestly, I can’t remember what these little clams were swimming in….but it tasted like heaven).  It was the marinated eggplant dish that stood out though.  Tangy.  Garlicy.  Unassuming in presentation; bold in execution.  Perfect.  You can imagine my delight when our waitress, Emmy, handed me a cookbook when I sweetly asked, “The chef wouldn’t mind sharing this recipe, right?  RIGHT!??”  The tahini sauce– a perfect finishing on this salad.  

Dare I tell you the story of the 4-wheel adventure, well into Winter Storm Jonas, to TWO different grocery stores to find the last three eggplants?  Nah, I’ll leave that for another time…  

Marinated Eggplant Salad with Tahini Sauce
Serves 4
This tangy, marinated eggplant salad just gets better with time. Make the day ahead. Perfect side kick to lamb or anything else you can imagine!
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321 calories
37 g
0 g
17 g
10 g
2 g
562 g
679 g
15 g
0 g
14 g
Nutrition Facts
Serving Size
562g
Servings
4
Amount Per Serving
Calories 321
Calories from Fat 146
% Daily Value *
Total Fat 17g
27%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 679mg
28%
Total Carbohydrates 37g
12%
Dietary Fiber 17g
68%
Sugars 15g
Protein 10g
Vitamin A
4%
Vitamin C
27%
Calcium
18%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large eggplants
  2. Kosher salt
  3. Canola oil for frying
  4. 1 cup distilled white vinegar
  5. 5 garlic cloves, finely minced
  6. 1/4 cup fresh dill, coarsely chopped
  7. 1 1/2 tablespoons sugar
  8. 1/4 teaspoon red pepper flakes
Tahini Sauce
  1. 1/2 cup tahini
  2. 1/2 cup water
  3. 1/3 cup fresh lemon juice (approximately 1 large lemon)
  4. 1 garlic clove
  5. 1 teaspoon kosher salt
Instructions
  1. Prepare.
  2. Trim the end off the eggplants and slice into 1-inch thick rounds. Sprinkle with salt and place in a colander to drain for one hour. This will drain excess water and take away any bitterness from the eggplant. After one hour, pat the slices dry with a paper towel.
  3. Fry.
  4. Heat 1 inch of canola oil in a large skillet (temperature should be around 375 degrees). Fry the eggplant until golden brown (about 6-7 minutes). Drain the eggplant on paper towels.
  5. Marinate.
  6. Whisk the vinegar, garlic, dill, sugar and pepper flakes in a large glass bowl. Slice the fried eggplant into 1-inch cubes. Add the eggplant to the vinegar mixture and coat evenly. Place the salad in an airtight container and place in the refrigerator for at least 6 hours or (preferably) overnight.
  7. Tahini sauce.
  8. Combine the tahini, water, lemon juice, garlic and salt in a food processor. Puree the ingredients until smooth. Refrigerate until ready to use.
Notes
  1. The flavors continue to marry. Enjoy this salad for up to a week!
Adapted from Balaboosta, Bold Mediterranean Recipes
beta
calories
321
fat
17g
protein
10g
carbs
37g
more
Adapted from Balaboosta, Bold Mediterranean Recipes
TraveLynn Eats https://www.travelynneats.com/