A WINTRY AUTUMN

Now that winter seems to have made it's crashing appearance this week in Switzerland (certain ski stations will be open this weekend!), my fall pictures look ever so anachronic and totally out of date!!!

Anyway, although the trees are now mostly all naked and we are experiencing snowfalls till down in the plains/valley, I would just like to remind you that those pictures are still quite recent; most of them are no more than a week old... Time passes so fast and things tend to change radically in a matter of days or weeks!

Some of the following pictures (click on the photos to enlarge) were shot during my holidays in October/November ans some others were taken only a few days ago...

CULINARY PHOTO - PHOTO CULINAIRE (EDITH)

Edith at "Mes Tables De Fêtes" (France) is organizing a contest (deadline: 15th of November 2007) that can enable the winners to get autographed books...

Edith du blog "Mes Tables De Fêtes" (France) organise un concours (date limite: 15 novembre 2007) qui vous permettra peut-être de gagner des livres dédicacés (voir lien et infos)...

Pour y participer, vous devez envoyer votre plus belle photo culinaire qui sera jugöe par un jury de prestige composé d'Isabel Brancq-Lepage, de deux photographes culinaires - Florence Edelmann et Gilles Darque, de trois bloggeuses - Anne de "Papilles Et Pupilles", Mamina de "Et Si C'était Bon?" et de Valérie de "Les Notes Bleues d'Une Gourmande" ainsi que d'Edith, l'innitiatrice de ce jeu/concours.

After a lot of deliberating, I have chosen the following picture. I consider it to be one the best photos I have taken so far.Après de longues délibérations, j'ai choisi cette image car, je pense que, jusqu'à aujourd'hui, c'est l'une des meilleures photos culinaires que j'ai pris.

~ Pumpkin Challah With Redcurrant Jam ~

I took this picture on the spur of the moment, one Sunday morning in June when I was having brunch on the balcony...

J'ai pris cette photo en obéissant à l'impulsion du moment, un dimanche matin de juin lorsque j'étais en train de bruncher sur mon balcon...

I was innocently eating when, all of a sudden, I saw that I could maybe take an interesting picture of my half-eaten slice of "Pumpkin Challah" bread topped with redcurrant jam. So, I stopped my chomping activity, ran to the room in order to fetch my humble little camera (Nikon Coolpix L6) and immortalized what was in my plate!

Je mangeais innocemment lorsque, tout à coup, je me rendis compte que je pouvais peut-être prendre une photo intéressante de cette tranche de "Pain Challah Au Potimarron" à demi mangée et tartinée de confiture aux groseilles rouges. Alors, je me suis arrêtée de manger, j'ai couru dans ma chambre afin de chercher mon humble appareil photo (Nikon Coolpix L6) et d'immortaliser le contenu de mon assiette!

The late morning light on Summer days is so beautiful that it illuminated my subject perfectly and the bright orange color of the bread contrasted wonderfully with the glimmering ruby-red jam, thus giving the aura needed to create one of the most brilliant pictures of my entire collection.

La lumière estivale en fin de matinée est tellement belle qu'elle irradia mon sujet à la perfection. L'orange chatoyant du pain contrastait merveilleusement avec avec la scintillante confiture (de groseilles rouge) de couleur rubis, tout ceci donnant l'aura qu'il fallait afin de créer l'une de mes meilleures photos de ma collection.

I hope that you'll like it as much as I do...

J'espère qu'elle vous plaira autant qu'à moi...

PARMESAN AND GORGONZOLA CHEESECAKE

In May this year, I came across an interesting savory cheesecake recipe (see link) which was posted on the French blog "Wonder Kitchen" and immediatly thought that I had to try it sooner or later...

A while later, in June, on the occasion of our "Swiss Foodbloggers Picnic" here in Geneva, I found an opportunity to make this cheesecake and enjoy it's marvelousness.It really fit the event very well as it is easily carryable and is the ideal kind of dish for a potluck.

Then, a few months later, I made it again and was once more transported by it's fantastic taste and texture. It has now acquired the classic status in my house!

It is to be said that this "Parmesan And Gorgonzola Cheesecake" is gorgeous, but as it is the case with most cheesecakes, it is a definite calorie bomb. It is amazing to see how highly nourishing it can be. Your belly gets easily filled up after only a few forkfulls! It is very smooth, onctuous and incredibly generous; taste- and texture-wise. It is a luscious cheesecake. The parmesan delicately perfumes it and the cubes of gorgonzola revamp the whole flavor, thus adding a wonderfully strong and pungent blue cheese tinge...

Wonderful! A cheesecake that will be a guranteed success wherever it is served!

~ Parmesan And Gorgonzola Cheesecake ~
Recipe by Wonder Sophie at "Wonder Kitchen" (France) and adapted by Rosa @ Rosa's Yummy Yums

Makes one cheesecake (8-10 inches/20-26cm wide springform pan).

Ingredients for the biscuit base:
200g Plain savory biscuits
70g Unsalted butter
1 Tbs Sesame seeds, toasted
For the cheese filling:
500g Ricotta
225g Mascarpone
125g Saint-Moret (see remarks)
100g Parmesan cheese, grated
4 Eggs (~53g)
150g Gorgonzola
1/2 Tsp Garlic powder
1/4 Tsp Onion powder
Herbs (to taste/optional)
Salt, to taste
Pepper, to taste

Method for the biscuit base:
1. Preheat the oven to 180° C (350° F).
2. In a food processor, blend together the biscuits, sesame seeds and the butter.
3. Process for about 30 seconds.
4. Cover the bottom of the springform pan with baking paper and grease the sides.
5. Spread the crumbs homogenously into the bottom of the pan.
6. Press the biscuit crumbs down firmly and evenly.
7. Bake for about 12 to 14 minutes.
8. Set aside (on a rack) to cool and reduce the temperature of the oven to 170° C (325° F).

Method for the cheese filling:
9. Meanwhile, put the ricotta, mascarpone and cream cheese in a big bowl.
10. Beat them until soft and without lumps.
11. Add the parmesan cheese and beat again.
12. Beat in the eggs, one at a time. Then add the garlic powder, onion powder, herbs (if used), salt and pepper.
13. Cut the gorgonzola into small cubes and incorporate them into the mixture with the help of a spatula.
14. Pour the batter into the cooled crust.
15. Bake the cheesecake at 170°C (325° F) for about 50 minutes to 1 hour.
16. Turn of the oven, open the door slightly and let the cheesecake cool slowly for 1 hour.
17. Refregerate ovenight before serving.

Remarks:
You can replace the gorgonzola by roquefort or any other blue cheese that has the same consistancy.
If you prefer, you can use "Philadelphia" cream cheese instead of the French Saint-Moret cheese. It is smoother.
The cheesecake tastes better after 24 hours or even 48 hours.
It can be frozen for up to a month.

Serving suggestions:
Serve, thinly sliced, as a starter course or, thickly sliced, as a main course. Both ways, it can be accompanied by seasonal crudities or a salad (carrot, root celery, endive, beetroot, etc..).
Try to serve nuts (walnuts or pecans), apple slices and/or chutney with this cheesecake. It is an amazing combination!
You can also top the cheesecake with one quantity "Caramelized Onions".

***************

~ Cheesecake Au Parmesan Et Au Gorgonzola ~
Recette par Wonder Sophie de "Wonder Kitchen" (France) et adaptée par Rosa @ Rosa's Yummy Yums

Pour un moule à charnière à bords hauts de 20-26cm de diamètre.

Ingrédients pour la base biscuitée:
200g de Biscuits apéritifs
70g de Beurre non-salé
1 CS de Graines de sésame torréifiées
Ingrédients pour le cheesecake :
500g de Ricotta
225g de Mascarpone
125g de Saint-Moret
100g de Parmesan frais râpé
4 Oeufs (~53g)
150g de Gorgonzola
1/2 CC d'Ail en poudre/granulés
1/4 CC d'Onion en poudre/granulés
Herbes (à volonté/en option)
Sel, à volonté
Poivre, à volonté

Méthode pour la base biscuitée:
1. Préchauffer le four à 180°C (350° F).
2. Mettre les biscuits apéritifs, les graines de sesame et le beurre dans un mixer.
3. Mélanger à grande puissance environ 30 secondes.
4. Recouvrir le fond du moule à gâteau/charnières de papier sulfurisé et huilers les côtés.
5. Etaler le mélange beurre/biscuits de manière homogène dans le fond du moule.
6. Appuyer bien avec vos doigts pour tasser le mélange qui servira de base au cheesecake.
7. Cuire pendant 20 minutes.
8. Laisser refroidir la base biscuitée sur une grille et baisser la température du four à 170° C (325° F).

Méthode pour le cheesecake:
9. Pendant ce temps, mettre la ricotta, le mascarpone et le Saint-Moret dans un grand bol.
10. Détendre les fromages au fouet.
11. Ajouter le parmesan et fouetter de nouveau.
12. Ajouter les oeufs un à un en continuant à fouetter, puis incorporer l'ai en poudre, l'onion en poudre, les herbes (si vous en utilisez) le sel et le poivre.
13. Couper le gorgonzola en petits dés et l'incorporer au mélange à l'aide d'une spatule ou d'une maryse.
14. Verser la préparation du cheesecake sur de la base biscuitée dans le moule.
15. Mettre à cuire dans le four préchauffé à 160°C (325° F) pendant 50 minutes à 1 heure.
16. Laisser refroidir dans le four éteint et entre-ouvert pendant 1 heure.
17. Mettre au réfrigérateur au minimum 24 heures.

Remarques:
Vous pouvez remplacer le gorgonzola par du roquefort ou tout autre fromage bleu de même consistance.
Si vous préférez, vous pouvez utiliser du "Philadelphia Cream Cheese" à la place du Saint-Moret. Cela donne un cheesecake plus onctueux et riche.
Le cheesecake se déguste 24h après sa sortie du four, ou encore mieux, 48 heures après.
Ce cheesecake peut être gardé au congélateur pendant un mois.

Idées de présentation:
Servir en tranches fines comme entrée ou en tranches plus épaisses comme plat principal. Les deux peuvent être accompagnés de crudités de saison ou d'une salade (carottes, céleri rave, endives, bettrave, etc...).

Mariez ce cheesecake avec des noix (Noix de Grenoble ou pecan), des tranches de pomme et/ou du chutney. Vous verrez, c'est formidable!
Vous pouvez aussi recouvrir le dessus du cheesecake avec des "Onions Caramelisés" (recette en anglais).

Pour des conseils et astuces sur les cheesecakes, je vous conseille cette petite leçon.

WEEKEND CAT BLOGGING #127

This week, Sher, Upsie and the "vermin" (squirrels) at "What Did You Eat?" (USA) are happy to announce that they are hosting Weekend Cat Blogging #127...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed informations.

Exceptionally, I sometimes let Fridolin and Maruschka lie with me on the bed for a short while.
Thankfully, it happens only very rarely as it is impossible to sleep for too long before getting annoyed...
After about an hour, Mr. Fridolin positions himself like at statue by my head and observes me. Then, he rubs his head agains mine and starts to smell my face, thus waking me up.
And as if it was not enough, he dicides to pat me softly with his paws.
Better said that I can't really sleep with him around me!!!

HEAD IN THE CLOUDS

Although, I still have many fall pictures to show you, I have decided to change subject for a while and share my sky collection with you...

I have the (bad) habit of shooting pictures of the heavens above, whenever I see an unusual cloud or just an amazing scene. It is impossible to stop me from doing that as I find it to be an interesting topic!

Today the sky is really threatening, dark and dramatic, because it is loaded with rain and snow that should fall during the whole weekend. The top of the Jura mountains is already covered with snow (the first). Brrrrrr!!!

Click on the pictures to enlarge...

THINKING BLOGGER AWARD

Thanks to the lovely Brigitte at "Café Créole" (Guyana), Awoz at "La Cuisine d'Anna" (Canada), Paola at "Ma Toscane" (France), Chrisshaked at "Cute Cakes" (France), Sab at "Le Plaisir De Gourmandise" (France), I am happy to be the next in line to carry on the Thinking Blogger Award. It is an honor to be included in their list. I was really flattered by your nomination, the fact that you had chosen me and your kind words that made me blush!!!

Merci aux bloggeuses de choc suivantes qui m'ont décerné un Thinking Blogger Award: Brigitte de "Café Créole" (Guyane), Awoz de "La Cuisine d'Anna" (Canada), Paola de "Ma Toscane" (France), Chrisshaked de "Cute Cakes" (France), Sab de "Le Plaisir De Gourmandise" (France). J'ai été extrêmement honorée d'avoir été choisie pour cet award. Votre nomination m'a beaucoup flattée et vos gentils mots m'ont fait rougir!

The concept of Thinking Blogger Awards was created by Ilker at "The Thinking Blog". If you get tagged, write a post with links to 5 blogs that make you think. Link to this post so that people can easily find the exact origin of the meme and proudly display the Thinking Blogger Award with a link to the post that you wrote.

Le concept des Thinking Blogger Awards a été créé par Ilker de "The Thinking Blog". Si votre blog est choisi pour un award, il vous est permis à votre tour de citer 5 blogs que vous avez élus en disant quelques mots sur le pourquoi de votre choix en faisant un lien vers chacun d'eux.

As you might already know, the number of blogs to choose is limited to five and it is totally impossible to nominate all the people whose sites speak to me. For that reason, I have decided to choose those which desperatly need to get out of the shadow and into the light, because they deserve more publicity...

Comme vous pouvez le remarquer, le choix est limité à cinq blogs et il est impossible de nominer toutes les personnes dont les sites me parlent car il y en a tout simplement trop. De ce fait, j'ai essayé de choisir ceux qui méritent d'être connus et qui sont un peu dans l'ombre...

Here are the 5 blogs which I decide to award. I very much love everything about them and believe that they are worthy of the nomination/A mon tour donc de décerner 5 awards à des blogs que j'apprécie beaucoup et qui le méritent :

Vibi at "La casserole Carrée" (Canada)
I particularly enjoy her general culture knowledge. Every post always has little stories rooted in history. When going on her blog, you inevitably learn something new and interesting while discovering her wonderful and poignant recipes!

J'aime tout particulièrement sa connaissance en culture générale. Chaque billet contient des petits "contes" en rapport avec l'histoire (et la recette). Quand on visite son blog, on apprend inévitablement quelque chose de nouveau et d'intéressant tout en decouvrant ses superbes recettes poignantes!

Burekaboy at "Is That My Buréka?" (Canada)
One of the rare male amateur cooks around! I really enjoy his homey and highly enjoyable Jewish family dishes that hail from all around the world. The sheer quantity of amazing recipes and the enlightening informations that are delivered make this blog a real goldmine!

Un des rares cusiniers amateurs masculins de la blogosphère! J'apprécie beaucoup ses agréables plats familiaux juifs qui viennent des quatre coins du monde. L'immense quantité de recettes stupéfiantes et les informations instructives font que son blog est une vraie mine d'or!

Jessica at "In Search Of Dessert" (Switzerland)
This is my expat friend's thoughtful blog. Her tongue in cheek articles decipher the Swiss mind and culture in a very abrasive way. Her well-pondered criticism, questionnings, appreciations and descriptions of her new country of adoption are caustic, but always done with much affection. This is the everyday life experiences of a woman who entertains a love-hate relationship with Switzerland and is not afraid to say out loud what she thinks!

C'est le blog intelligent et profond de mon amie expatriée. Ses articles sans complexes décryptent la pensée et la culture suisse d'une manière décapante. Ses critiques pondérées, ses questionnements, appréciations et descriptions concernant son nouveau pays d'adoption sont caustiques, mais toujours faits avec beaucoup d'affection. Vous pourrez y apprendre tout sur ses expériences de vie. Cette fille entretient un rapport d'amour-haine avec la Suisse et elle n'a vraiment pas peur de dire tout haut ce qu'elle pense!

Rosa at "Living As Rosa" (USA)
This woman knows everything about coziness and the art of making her home a wonderful place to be! She is the queen of cocooning and loves to decorate her magnificent house(s), to do crafts and scrapbooking as well as to cook for her family. She writes a lot about her life in Tennessee with her two sons, her husband, her mother and cats. Every time I visit her blog, I feel as if I'm travelling and in another world...

Cette femme au foyer en connait beaucoup sur le confort et l'art de faire de sa maison un agréable lieu de vie! Elle est la reine incontestée du "cocooning" et elle adore décorer ses maisons magnifiques, faire de l'artisanat et du "scrapbooking de même que cuisiner pour sa famille. Elle parle beaucoup de sa vie de tous les jours au Tennessee avec ses deux fils, son mari, sa mère et ses chats. Chaque fois que je me rend sur son blog, j'ai l'impression de voyager et d'être dans un autre monde...

Lamiacuccina at "Lamiacuccina" (Switzerland)
This is a Swiss foodblog in German. The man behind it is a passionate cook who has developped his skills thanks to his wife and the culinary courses he followed. His blog is really enjoyable and his dishes are always delicious looking. A taste of Switzerland with a Mediterranean twist...

C'est le blog culinaire en allemand d'un compatriote Suisse. L'homme derrière les fourneaux est un cuisiner amateur passionné qui a développé son savoir et ses compétences grâce à sa femme et aux cours de cuisines qu'il a suivi. Son blog est vraiment agréable et ses plats sont toujours appétissants. Des saveurs suisses avec un arrière goût méditerranéen...

WARM BEETROOT WITH SOUR CREAM

As far as I can remember, the use of beetroots in recipes always delighted me to the highest point. This amazing root vegetable has such a resplendent and electrifying/vibrant color as well as a delicately sweet and earthy flavor that can't leave you cold...

Commonly known as "beet" or "bettroot", the "Beta Vulgaris" is a flowering plant species of the "Chenopodiaceae" family. It has medicinal properties and is rich in dietary fibers, antioxidants, minerals and trace elements such as potassium, maganese, calcium, vitamin C, vitamin B, iron, copper, phosphorus and folate. They are an important raw material for the production of refined sugar - because of their sugar content (the highest of all vegetables) - yet they are very low in calories.

Specially for you, I have reacreated a classic home dish that I always loved to eat during the colder days! This version doesn't taste very different to the one I used to devour as a child. The difference lies within the use of dill and of horseraddish cream (my personal touch)...

This "Warm Beetroot With sour Cream" dish is very appealing, comforting, extremely fine and gorgeous looking color-wise. The natural sweetness of the beets is admirably counterbalanced by the pleasant acidity of the vinegar and of the sour cream. This vegetable's typical soily flavor goes hand in hand with the round and "masculine"/robust taste of the garlic, horseradish cream and dill. The defferent flavors are well-balanced and harmoniously associated, thus resulting in a perfect dish.

Such a succulent recipe should not deceive you if you are a fan of beetroots or a vegetable freak. It is really tasty and full of character. An original dish with a undeniable twist!

~ Warm Beetroot With Sour Cream ~
Recipe by Rosa @ Rosa's Yummy Yums

Serves 2-4 people.

Ingredients:
1 Tbs Olive oil
1 Big onion, finely chopped
2 Cloves garlic, very finely chopped
1 Tsp Dried dill
2 Cooked beetroots (beets), coarsely grated
1 Tbs Horseradish cream (tube)
1/4 Cup Apple vinegar
150g Sour cream
Salt, to taste
Pepper, to taste

Method:
1. In a pan, heat the oil.
2. Add the chopped onion and fry it over medium heat, until translucid.
3. Add the chopped garlic and the dill.
4. Fry for about 1 minute while continuously stirring.
5. Then, add the grated beetroots and the vinegar.
6. Stir well and let cook over low heat for about 10 minutes, until the vinegar has evaporated.
7. Pour the sour cream into the contents of the pan, add the horseraddish cream, season with salt and pepper to taste. Stir well.
8. Let cook, over low heat for another 8 to 10 minutes.
9. Rectify the seasoning ans serve.

Remarks:
To learn how to cook a beetroot, check here.
You can replace the sour cream by yoghurt. In that case, add the yoghurt at the very end, stir quickly, but don't let it (over)cook otherwise it will curdle.
If you find that the beetroots are not vinegary/acid enough, then add a few more drops vinegar.

Serving suggestions:
You can serve that dish as an accompaniment to sausages, smoked ham or even fish and with the feculent of your choice.
If you are a vegetarian, it is possible to eat that speciality alone with cereals (farro, rice, wheat kernels, etc...), pulses, (chickpeas, lentils, beans, etc...), pasta, fried or boiled potatoes.

***************

~ Bettrave Chaude A La Crème Aigre ~
Recete par Rosa @ Rosa's Yummy Yums

Pour 2-4 personnes.

Ingrédients:
1 CS d'Huile d'olive
1 Gros onion, haché
2 Gousses d'ail, hachées finement
1 CC d'Aneth sèche
2 Bettraves (rouges/"carottes rouges" en Suisse), cuites et rapées grossièrement
1 CS de Crème au raifort (voir infos)
1/4 de Tasse de Vinaigre de pomme
150g de Crème aigre (ou sûre)
Sel, à volonté
Poivre, à volonté

Méthode:
1. Faire chauffer l'huile dans une casserole.
2. Ajouter l'onion haché et faire revenir (tout en remuant) jusqu'à ce qu'il deviennent translucide.
3. Ajouter l'ail haché et l'aneth.
4. Faire revenir pendant environ 1 minute (tout en remuant).
5. Ajouter la bettrave rapée et le vinaigre.
6. Mélanger et faire cuire à feu doux pendant environ 10 minutes jusqu'à ce que le vinaigre se soit évaporé.
7. Verser la crème aigre dans la casserole, ajouter la crème au raifort, saler et poivrer à volonté. Bien mélanger.
8. Faire cuire, à feu doux pendant encore 8 à 10 minutes.
9. Rectifier l'assaisonnement et servir.

Remarques:
Pour savoir comment cuire une bettrave, voir ici.
Vous pouvez remplacer la crème aigre par la même quantité de yoghurt. Ajoutez-le au mélange seulement au dernier moment, puis mélangez bien et arrêtez la cuisson, autrement le yoghourt caillera.
Si vous trouvez que le mélange n'est pas assez acide, ajoutez quelques gouttes suplémentaires de vinaigre.

Idées de présentation:
Ce plat peut être servi en tant qu'accompagnement avec des saucisses, du jambon fumé ou même du poisson ainsi qu'avec le féculent de votre choix.
Si vous êtes végétariens, alors mangez cette spécialité avec des céréals (petit épautre, riz, blé, etc...), des légumineux (pois chiches, lentilles, haricots secs, etc...), des pâtes ou des pommes de terre en robe des champs ou grillées.

WEEKEND CAT BLOGGING #126

This week, Cheyuli at "Chey's Place" (USA) is happy to announce that she is hosting Weekend Cat Blogging #126...

To submit your kitty picture(s), you can either leave a message in her blog's comment section (with your permalinks) or contact her via e-mail without forgetting to give all the needed informations.

Why can't my Mom take better pictures of me?
I mean, I am a real beauty diva and I always give her my best pose, but why aren't my portraits as good as my brother's?
She tells me that it is because of my thick velvety black coat which attracts the shadows and captures the darkness...
That excuse sounds fake!I believe that she is incapable of taking decent pictures of me.
Anyway, I think that I should look for another kitty photographer and fire her!

AUTUMNAL DELIGHT

The beauty of fall sometimes leaves me speechless and it is not always possible to find the right words in order to describe the overwhelming power of Nature and the breathtaking splendor of this season. It is something that touches you in your soul, that speaks through your body, that you feel deep inside, but which can't be externalized or explained easily...

I hope that you'll understand what I mean while viewing my pictures (click on the photos to enlarge)! Let yourself get transported by the unique atmosphere of golden autumn!!!

Autumn Leaves

Wind blows
and fills the skies
with gold and yellow
butterflies

which flit to earth
with skips and hops
to dance and twirl
like spinning tops.

The last one dips
in a puddle to float
like a single scarlet
sailing boat.

~ By Marilyn Helmer ~

HALLOWEEN - ALL HALLOW'S EVE - SAMHAIN

HAPPY HALLOWEEN

As you all must already know, on the night of the 31st of October, Halloween will be celebrated by many people around the world. Although, the trick-or-treating tradition, the bonfires and the habit of wearing custumes/disguises isn't very popular here as it is in the US or in Canada (and certain other regions of the world), I still like to do my own thing...

This time of the year is very important for me, because it is the season of pumpkins and my most favorite time of the year. Autumn is a season that I adore and Halloween is closely linked to fall!

If you want to learn more about this festive day or find some special recipes, then here are some links that might interest you:

All about Halloween (see link)
Luscious Pumpkin Jam (See recipe)
Pumpkin Apple Bread (see recipe)
Pumpkin Challah (see recipe)
Pumpkin Latkes (see recipe)
Pumpkin Muffins (see recipe)
Pumpkin Pasta Bake With Speck (see recipe)
Pumpkin Pie (see recipe)

Halloween Pic By www.phrenologik.com