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Sunday Supper Movement

November was supposed to be a quiet month for me. October was crazy but November was completely open. It was supposed to be a chance for me to relax and recharge before the Christmas holiday season kicked into gear.

As hard as I tried to keep the month open, my plan didn’t really work out. I’m not even completely sure how the month got so busy, or what, exactly, we did. We had a houseguest for a couple days, that we didn’t previously plan, but I think that other than that, it was just very busy with some long days (including weekends) at work, a week of sick kiddos, and struggling to keep up with housework. As the month ended, I ended up feeling more exhausted than refreshed.


The crazy month is why this recipe has taken a bit longer than I wanted to post. This lasagna is a go-to recipe for me, particularly for cooler weather and large-scale entertaining. While it is a good bit of work (it probably takes an hour or so to put together), it has 3 qualities that make it a favorite.

1) It can be made in advance and refrigerated or frozen.
2) It makes a huge dish and can easily serve 8-12 people. Or, it makes a lot of leftovers for weekday lunches or busy weeks when leftovers are all that we have for dinner.
3) Everyone loves it.

Unlike a lot of other lasagnas, it’s light on the cheese and full of meat. Also a little different from other recipes, I added a few extra layers – for a total of 4 layers of noodles – as we like a nice, thick slice.

This recipe has been heavily adapted from my mom’s old Good Housekeeping cookbook, Step by Step.

Make Ahead: This recipe can be made in advance, wrapped tightly in plastic wrap, and frozen for at least a couple of months. Lasagna should be allowed to defrost completely (about 2 days in the fridge) before baking according the the instructions below. If lasagna isn’t completely thawed, keep covered and bake until lasagna is hot throughout, before removing foil and cooking uncovered for the last 15 minutes.


Beef & Sausage Lasagna

Makes one large (9×13) lasagna

Serves 10


  • 1-16 oz. package lasagna noodles
  • 1/2 lb. lean ground beef
  • 1/2 lb. spicy Italian sausage, casings removed
  • 1/2 lb. mild Italian sausage, casings removed
  • 1 medium onion, small dice
  • 1 Tbs. minced or crushed garlic
  • 1 28-oz. can crushed tomatoes
  • 2 Tbs. tomato paste
  • 1 tsp. kosher salt
  • 1 tsp. granulated sugar
  • 1 Tbs. Italian seasoning
  • 2 Tbs. dried basil
  • 1-15 oz. container part-skim ricotta cheese
  • 1 large egg
  • 1/4 c. fresh Italian parsley
  • 2 c. (8 oz.) shredded part-skim mozzarella
  • 1/4 c. grated Parmesan cheese

Make the Meat Sauce: In a large skillet over medium heat, brown ground beef and both sausages, using a wooden spoon to break up any large chunks. Add onion and garlic, and continue to cook until translucent. Discard any excess fat, and add crushed tomatoes, tomato paste, kosher salt, sugar, Italian seasoning, and basil. Stir to combine. Bring to a boil and lower heat, simmering for 30 minutes.

Meanwhile, cook noodles according to package. When done, use tongs to remove noodles from water and lay noodles flat on a clean dishtowel on the counter. Allow to cool until you’re able to handle them with your hands.

Make the Ricotta Layer: In a medium bowl, combine ricotta, egg and parsley.

Assemble the Lasagna: On a clean countertop, line up meat sauce, lasagna noodles on the towel, ricotta, a small bowl filled with the shredded mozzarella, and a large (9×13 at least) baking dish. It will make assembly easier and cleaner if everything is in one single work area.

First, spread a couple of spoonfuls of the sauce (I like to avoid the meat chunks for the bottom later) across the bottom of the baking dish, so that lasagna noodles don’t stick. Next, add a layer of lasagna noodles, followed by one-third of the ricotta, about 1/2 c. of the mozzarella, and about a quarter of the meat sauce. Do this two more times, so that you have 3 complete layers.

Add the final layer of lasagna noodles. If you have extra ricotta, you can add it here. Otherwise, top with remaining meat sauce, remaining mozzarella, and the grated Parmesan cheese. Feel free to add a little extra of either or both cheeses, if lasagna is not sufficiently covered.

Bake covered with aluminum foil for 30 minutes. Remove foil and bake for another 15 minutes, until sauce is bubbly and cheese is melted and starting to brown. Remove from oven and allow to stand for 15 minutes before serving.

Serve hot with a side salad and your favorite fresh bread or garlic bread.





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Fall Happenings, 2016

I know that technically, there’s still another 3 or so weeks of fall, but for me, December signals the start of winter. I become all about the Christmas holidays and staying cozy in the house – unlike fall where I plan a zillion Halloween-related activities for the family and gravitate to enjoying the cooler weather outdoors.


In The Kitchen

My hubby and I have continued to try to eat healthier. For me, that means cooking more often, which is a challenge with full-time work and kiddos that come home from school hangry every night. I’ve been trying to cook in large batches so that I could cook less frequently, especially during the week. It’s worked out well with the changing weather. Comfort foods are definitely better for this lifestyle, rather than the fresh cooking that we gravitated to all summer. Some of my favorite recipes from this fall include:

  • An Italian Meal for 12 featuring two of my favorite lasagnas.
  • Salisbury Steak Meatballs – These were so good that we made them several times, making a double batch each time. They take a fair bit of prep time, despite being a slow cooker recipe, but worth it.
  • Cinnamon Hot Toddy – I tried this recipe when I was suffering from congestion which turned into sinus headaches. It immediately cleared my head and made me feel better. I’ve made it with brandy, but particularly enjoy it with Captain Morgan Black Spiced Rum.
  • White Chocolate Oatmeal Cream Pie Fudge – I was sooo excited about this recipe and was sooo terribly disappointed in it. It was just unbearably sweet. I had one bite and that was it. Even my sweet-loving hubby didn’t like it as much as he expected to, given the promise behind the title.

Book Review: The Magnolia Story

On My Bookshelf

Most of what I’ve read this fall has been blog posts and catching up on the huge pile of magazines that has been on my bookshelf forever. (I wanted to clear off the bookshelf so that I could move the shelf out of the room before the holidays arrived!)

The one book I did finish was The Magnolia Story, the story of Fixer Upper stars Chip and Joanna Gaines. I had the book on preorder and flew through it. Love Chip and Joanna, love Fixer Upper, and I loved their book.

While on a short weekend getaway, I also started Girl on the Train. Yep. I’m the last person in the world to read it. I’m about halfway through it and enjoying it so far, but my reading has slowed down substantially now that I’m home, back at work, and back to the daily grind.


This fall I’ve been knitting up a storm. My bestie was due with her second child shortly before Thanksgiving and as I did with her first, I wanted to make Baby Boy a blanket. After starting and tearing out almost a dozen failed knitting and crocheted attempts at a chevron pattern, I went with a very simple striped pattern. And I love it. That beautiful aqua color… I couldn’t get enough of it, so of course Baby had to have a matching hat.


As I mentioned this summer, Miss. Hazelnut has been asking for a hat and scarf, so after finishing the baby blanket, I got to work on that. I love the way the scarf turned out, with a little pocket to tuck the end through, but I’ve been dragging my feet on finish the hat. Instead, I’ve started a shawl for myself and a knit pillow case, for the church pew that’s soon (spring?) to show up in my front hallway.


Finally, I’ve had a couple of scrapbook dates with a girlfriend. I’m almost finished with the paper scrapbook I have been making for Miss. Hazelnut’s first year – one page per month, with a few extra pages in there for her Christening, Christmas, etc. My intent was to digitally scrapbook each year for both the kids, but also have a paper scrapbook to hold photos, papers, cards and other memorabilia that I didn’t have digital copies of. I’m horribly behind on both types of scrapbooks and really need to do more before I get to a point where it’s just impossible to keep up.

Speaking of which – my photo management is a disaster. Between photos pulled off of our phones, out of email (daycare reports and sent from friends), and ones we take on our camera, I can’t keep up with downloading them, nevermind organizing them. Anyone have any suggestions?


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Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:


Several years ago, a friend had visited and cooked dinner for my hubby and I. He made pork chops which were the inspiration for this recipe. Those pork chops were brined for several hours and grilled instead of baked – a little too time-intensive and not really appropriate for the cold weather we’re having. Those pork chops were also stuffed with a dried cherry filling, but I tend to prefer dried cranberries, especially during this time of year.

So instead of grilled cherry and cornbread-stuffed pork chops, you have my version that been adapted for the season. My hubby and I enjoyed the tart bursts of cranberry paired with savory cornmeal, sage, and walnuts. It’s a recipe we’ll be making again for sure this winter. Enjoy!


Cranberry & Cornbread Stuffed Pork Chops

By Books n’ Cooks

Serves 4

Ingredients for the Pork Chops:

  • 4 pork chops, thick-cut if possible (I used boneless but feel free to use bone-in)
  • cooking spray
  • 1 Tbs. minced fresh sage
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 c. cornmeal
  • 1/2 c. plain breadcrumbs
  • 1 egg
  • 1/3 c. buttermilk or whole milk

Ingredients for the Cranberry & Cornbread Stuffing

  • 1 c. crumbled cornbread, homemade or store-bought (from about 2 muffins or slices of bread)
  • 1/3 c. chopped walnuts
  • 1/3 c. dried cranberries, roughly chopped
  • 1/2 tsp. black pepper
  • 1/2 tsp. kosher salt
  • 1 Tbs. minced fresh sage
  • buttermilk or whole milk

Prep: Preheat oven to 400F.

Line a baking sheet with aluminum foil. Place a wire rack on top. Spray with cooking spray and set aside.

Make the Filling: In a small bowl, combine cornbread, walnuts, cranberries, pepper, salt, and sage. Add just enough buttermilk or whole milk so that filling comes together.

Make the Pork Chop: In a shallow bowl, combine sage, salt, pepper, cornmeal and breadcrumbs. Set aside. In another small bowl, place egg and buttermilk or whole milk. Lightly scramble with a fork and set aside.

Cut a horizontal pocket into each pork chop, cutting deep but not all the way through. Stuff each with a quarter of the stuffing.

To bread, carefully dip stuffed pork chop in egg/milk mixture, followed by the cornmeal breading. Place on prepared baking sheet. Spray tops with cooking spray and bake until pork chops reach a internal temperature of 145F, about 20 minutes.

Serve hot with roasted vegetables (pictured above, roasted Brussels sprouts and bacon) or your favorite side.




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Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:


For me, Thanksgiving time is cranberry time. It’s not about pumpkin or pecan pie (although I loved these pecan pie truffles) at Thanksgiving dinner, but instead I make a mean cranberry-pear tart. If I’m hosting, I might make scones packed with dried cranberries and nuts for overnight guests or a quick bread to have around for snacks. But it’s all about the cranberries.

So you can imaging I was excited when I heard about #CranberryWeek. I jumped at the chance to participate, and I knew immediately that a baked brie would be one of the items I made for the week. The cranberry-orange topping I created has just the right might of sweet and tart, and it pairs beautifully with the strong flavor of the brie. Serve it on a hunk of crusty fresh bread and you have yourself a wonderful, seasonal appetizer.

Note: Cranberry orange topping can be made ahead, and refrigerated until ready to top and bake the brie.

Cranberry Orange Baked Brie

By Books n’ Cooks


  • 8 oz. fresh or frozen cranberries
  • 1/3 c. sugar
  • 1 orange, juiced and zested
  • 1 Tbs. Cointreau or other orange liquor
  • pinch of kosher salt
  • 1-16 oz. wheel brie

Combine cranberries, sugar, orange juice, orange zest, Cointreau and kosher salt in a small saucepan over medium-low heat. Cook for 10-15 minutes, stirring occasionally, until cranberries have burst. Remove from heat and allow to cool for 10 minutes, so sauce begins to thicken.

Meanwhile, preheat oven to 350F. Place brie in a large baking dish (I used a round, high-sided pie dish). Top with cranberry sauce. Bake for 20 minutes, until warm throughout.

Serve hot with your favorite fresh bread.



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This fall, I hosted a small baby shower for friends. The couple were expecting their second child, and while my group usually only has a shower for first-time parents, my friends missed out with their first. The mama-to-be was on bedrest for much of her pregnancy so a shower just wasn’t in the cards. Thankfully, pregnancy #2 was much easier on her and we were able to give her the celebration she missed out on a few years ago. The mini-shower was a family affair, a dinner with a dozen of the couple’s close friends and children.

To make entertaining easy, I created a menu where pretty much everything was assembled ahead of time, so I had minimal time preparing and cooking while everyone was over. I carried an Italian theme throughout the meal, with a menu full of comfort foods perfect for late fall and winter entertaining.


I chose super light appetizers since the meal was on the heavier side. I did skip a salad for this meal, but adding one would round out the meal quite nicely.beef-sausage-lasaga


An Italian Dinner for 12


Nuts, Fruit, & Marinated Olives
Caprese Skewers with a Balsamic Drizzle


Beef & Sausage Lasagna
Spinach Lasagna
Garlic Ciabatta Bread


Cannoli Dip with Graham Crackers
Baby Shower Cupcakes


Note: While this menu was designed for 12, I want to point out that there were half a dozen toddlers as well, most of whom helped themselves to the fruit served with the appetizers and chicken nuggets for dinner (not mentioned above).

Leftovers: There were a few pieces of the spinach lasagna leftover (clearly no vegetarians at this gathering!) but that was it. Although the beef and sausage lasagna was large and quite filling, I think that if I had more of that (and the garlic bread), it would have been devoured.



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There’s an Italian pastry shop near by that does all you can eat pastries one night a week. My husband and a few of his friends get unreasonably excited by this. I mean, the pastries are good, but I honestly can’t eat more than one of the HUGE Italian pastries without feeling like I overdid it. By contrast, my hubby and his friends like to tell stories of who is the reigning champ of pastry eating.

We very rarely go to those all-you-can-eat Monday nights, but every time I think of a cannoli, I think of that shop and my hubby’s stories. I’ve never really had any desire to try making cannolis – I imagined it wouldn’t be worth the trouble of carefully stuffing the delicate shell, which must be done just before serving to maintain that crunchy, flaky consistency. However, this cannoli dip was an easy, fun take on the Italian pastry. It can be whipped up and stored in the fridge until serving.

Serve with graham crackers (we used both honey graham crackers and chocolate graham crackers) or sugared pita chips. If you want to get fancy, portion into phyllo cups just before serving, instead of using as a dip.


Cannoli Dip

Adapted from Emily Bites

Makes 2 cups


  • 15 oz. fat-free ricotta
  • 3 oz. Marscapone cheese
  • 1/2 c. confectioners sugar
  • 1 tsp. vanilla paste (or 2 tsp. vanilla extract)
  • 1/2 c. + 1 Tbs. mini chocolate chips

Stir together ricotta, Marscapone, confectioners sugar, and vanilla paste. Stir in 1/2 c. chocolate chips.

Transfer to a serving bowl and sprinkle remaining 1 Tbs. chocolate chips.

Serve immediately or refrigerate until serving.





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Hearty Italian meals have always been some of my favorites to both make at home and order out. I can eat pasta day and night for weeks without getting tired of it. And sometimes I do. But it’s rare that I serve or indulge in the wonderful Italian breads that so often accompany those meals. After all, a girl has to watch her figure with all of those carbs, right? 😉

But in all seriousness, I do enjoy a good Italian bread, slathered in sweet butter, dunked in herb-infused olive oil, or well toasted with a hefty dose of garlic. All of that goodness comes out when I entertain. This garlic ciabatta bread is one of my favorites to prepare, as it’s got enormous flavor and is easy to prepare. When entertaining, I make the garlic-olive oil mixture in advance, so that it only takes a minute to put together and move to the oven for a quick bake while I spend time with friends. Enjoy!


Garlic Ciabatta Bread

Adapted from Ina Garten’s Barefoot Contessa Back to Basics (p. 184)


  • 1/2 c. extra virgin olive oil
  • 1/4 c. fresh parsley, finely chopped
  • 6 large cloves of garlic, crushed or finely minced
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 Tbs. unsalted butter, at room temperature
  • 1 loaf ciabatta bread

Preheat oven to 350F.

In a small saucepan over medium-low heat, heat olive oil, parsley, garlic, salt, and pepper until garlic is translucent and has infused the olive oil, about 5 minutes. Remove from heat.

Slice a loaf of ciabatta horizontally. On one half, spread butter. Spread the garlic-olive oil mixture on the other half. Put back together and wrap in aluminum foil.

Place on a baking sheet and bake for 10 minutes, until bread is heated throughout. Remove from oven and slice.

Serve immediately.



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Are you ready to get inundated with Halloween candy tomorrow night? Maybe it’s leftover candy or maybe it’s the loot your kiddos came home with. How much will you have, and how quickly will it disappear? Is dropping the excess off at work an option for you? Or will it go uneaten for weeks or months, as your coworkers have their own stashes at home they’re eating through?

Want to know a secret? It disappears a lot quicker, especially at work, when you cook or bake with it. You’re bringing something new to the table, something that nobody is sick of (yet). With that in mind, the #SundaySupper crew are sharing some of their favorite recipes for using up leftover Halloween candy.

I went with a no-bake dessert – an rich, peanut buttery, chocolatey bar made with Rice Krispies cereal and topped with our favorite candy bars. I used KitKats and Twix, but peanut butter cups would be amazing on this. It takes only a few minutes to put together, and when I sent it to work with my hubby, was gone in just a few hours. I call that a win.


Don’t forget to check out the rest of the #SundaySupper recipes designed to help you use up your Halloween candy, at the bottom of this post.

Leftover Candy Peanut Butter Chocolate Crunch Bars

Adapted from Averie Cooks

Makes 16 large squares

Ingredients for the Peanut Butter Crunch Base:

  • cooking spray
  • 1 c. creamy peanut butter (not natural peanut butter)
  • 1/2 c. light corn syrup
  • 1/2 c. sugar
  • 1/4 c. light brown sugar, packed
  • 1 Tbs. vanilla extract
  • 3 c. Rice Krispies cereal

Ingredients for the Chocolate Crunch Topping

  • 1 c. semi-sweet chocolate chips
  • 1/4 c. creamy peanut butter (same used for the base)
  • 1 c. Rice Krispies cereal
  • Leftover Halloween candy, 1 to 1 1/2 cups chopped, or about 8-15 snack-sized bars (I used a mix of Kit Kats and Twix)

Prep: Line an 8×8 pan with aluminum foil. Spray bottom and sides with cooking spray and set aside.

Make the Base: In a large microwave-safe bowl, add peanut butter, corn syrup and both sugars. Microwave for 45 seconds. Stir, and microwave another 45-60 seconds, until well combined and the sugars are mostly melted. Stir in vanilla. Finally, stir in Rice Krispies cereal. Pour into prepared pan, evening out with a spatula.

Make the Topping: In a microwave-safe bowl, add chocolate chips and peanut butter. Microwave for 30 seconds, stir, and pop back in for another 30 seconds. Stir until chocolate is completed melted and mixed complete with peanut butter. Add cereal to coat. Layer on top of peanut butter base, using a spatula to press evenly.

Finish: Quickly add leftover chopped up Halloween candy, pressing slightly into still-warm chocolate-peanut butter layer. Allow to set for an hour or two, refrigerating if needed.

Store at room temperature. Bars will keep for at least a week.


Looking for more ideas on using up your Halloween candy? Check out the below recipes. And big thanks to T.R. Crumbly from Gluten Free Crumbley for hosting this weekend’s event!









Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.



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Book Review: The Magnolia Story{Book Review}

The Magnolia Story

By Chip & Joanna Gaines
with Mark Dagostino

In this short little book, we readers get a peak into the lives of the stars of HGTV’s hit show Fixer Upper, Chip and Joanna Gaines. The Magnolia Story tells of how the two met, got their start in business, and their struggles to make a career for themselves.

Review: I’m a pretty big HGTV fan, but I’m very picky about the shows that I watch. Part of drew me to Fixer Upper isn’t just the design style that I love, but the sweet, natural costars, Chip and Joanna Gaines. On the show, the two have an easy-going banter. They portray a strong love of life, family, and their work. I found the couple immediately likable.

Everything that drew me to the pair on television was just as apparent in The Magnolia Story. The short book (under 200-pages) is set up to show the dialog between the two (each has a different font that carries through the book). The book is really Chip and Joanna telling the story of their lives, interjecting to add commentary, a forgotten thought, or their own perspective. As I read it, I could hear the two speaking in my head, in that very natural way you see on television.

The book focuses not on the Fixer Upper show so much as the pair’s beginnings – how they met, their courtship, and their start in the house-buying/house-flipping/restoration/home design/home decor businesses. Yes, multiple businesses. So many that I didn’t bother to count. The pair encountered countless challenges but persevered through hard work, commitment to each other, their work and their community, and their faith.

And those are really the 3 themes that carry through the book that are perhaps underplayed on the show. The pair have a strong commitment to family and community. They work incredibly hard in what they love, to be successful and so that they don’t let others down. And finally, they have an unshakable Christian faith, a belief that they’re following God’s plan, and that God is taking care of them.

For fans of Fixer Upper, The Magnolia Story is a must-read. It’s the story of Chip and Jo, in their own words. It shows two people who stay true to themselves and their beliefs. I walked away from the book, with a new appreciation for Chip and Jo and the work they’ve done. They are genuinely good people who work hard, which makes me like them and their hit show all the more.


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When I was in high school, I took my first trip abroad. It was a special trip – just me and my grandmother. She took me to London where we had the most amazing time. We saw the castles and museums. We accidentally arrived to see the opening of Parliament and ended up seeing the queen (my teenage mind was BLOWN!).

One of the highlights of that trip was shopping at Harrod’s – which my grandmother and great aunt used to rave about – and staying for high tea. There, I fell in love with the wonderful tradition of mid-afternoon tea, dainty little finger sandwiches, and sweet breads, pastries, and cookies.

I’ve been to England a handful of times since that amazing trip with my grandmother, but never had tea at Harrod’s again. But whenever I do go, I make sure scones and clotted cream are part of every trip. I have yet to find a clotted cream that lives up to my memories of that tea at Harrod’s, but I do love recreating scones at home. They’re a wonderful addition to an afternoon tea, but most frequently, I serve them with homemade jam for breakfast when we have overnight guests.

Homemade scones are so incredibly easy to make, and unlike many that you find in stores and shops, the texture is quite soft.


Want more scone recipes? Try my bacon, cheddar & chive scones or my cranberry walnut scones.

Vanilla Cardamom Scones

Adapted from Savory Simple

Makes 12 Scones

Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together:

  • 3 c. all-purpose flour
  • 2 Tbs. granulated sugar
  • 1 Tbs. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 tsp. cardamom

Using two forks or a pastry cutter, cut in

  • 12 Tbs. cold unsalted butter

until mixture is crumbly. Finally, fold in:

  • 1 c. half-and-half
  • 1 Tbs. vanilla paste

Mixture will just start to come together, but will remain very crumbly. With clean hands, knead dough until it comes together. Divide in half and form into two 7-inch rounds. Set on a baking sheet lined with parchment paper. Slice each round into 6 pieces. Brush tops with

  • 2 Tbs. unsalted butter, melted

Bake for 10-12 minutes, until tops are golden. Remove from oven and allow to cool on baking sheet for a few minutes.

Serve hot or warm.

Store in an airtight container at room temperature for 3-4 days.



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