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Great find in Orland

Farwood grill is still there and still worth a stop. We were there last fall and had the relatively hilarious experience of eating in the back tented area with a crowd. During tornado watch and warnings. We all turned off our phones to shut up the emergency warning system and settled down to enjoy our meals.

The Poke and the flatbread were good starters, and the Duck was nicely done. The Osso Buco was better than nice, beautifully done!

A nice brulee finished up the meal for us and we were back on the road in decent time.

And no, no tornadoes were harmed in the making of this review ; -)

Bubbie's Love Jewish Deli - Citrus Heights - Sacramento

Recent family medical stuff left us on a daily run from Carmichael to Roseville. Second morning, when I just couldn’t do Bella Bru, I found a place listed as “Bubbie’s Love Bistro”, in Citrus Heights (Sunrise & Antelope) with good Yelp. Man, are we glad we took the eastern route that ran by Bubbie’s!

Located in a small obscure strip mall, across from a Leatherbys and on the east end of the building, is Bubbie’s Love Kosher Deli. Look for the pawn broker next door. It’s simple, and only seats 24 when there is an ass on every barstool at the small counter. But out of that small space, Stacie, the owner, is cooking up some wicked real deal deli meals.

You kind of can’t go wrong here.

The latkes were flavourful, with the right amount of onion, and not greasy. They are served with the classic sour cream and a slight twist. Instead of applesauce you get apple butter from Apple Hill. Imagine a cross between apple cider syrup and old school apple butter. Ohhh good stuff.

They serve that apple butter syrup on the in house blintz as well. Traditional thick filling, with a dash of cinnamon, wrapped in tender crepes and topped with a choice of fruits; Apple butter, blueberries (my fav) strawberry or cherry. Two will fill you up.

The corned beef is done in house and the brisket is shredded or sliced into hash, Rubens, or a brisket plate, as appropriate. Tender, delicious, moist. One note on the hash; Great balance of potato and onion and corned beef, but the beef was shredded smaller that I prefer, and I missed that slightly meaty bite in the hash. There was plenty of meat there and if you like it shredded fine you are good to go. Actually, you are good to go anyway, because it was delicious. Just a personal preference.

The Ruben in particular needs a solo call out. The dark rye is filled with a mountain of shaved corned beef, Swiss, sauerkraut and their own house made Russian dressing. Grilled to a perfect crisp outside and a tender melded interior. A good Ruben is thing of beauty and this one is museum quality.

On the weekend they expand the menu a bit, and do a Benedict that is as good as any I have ever gotten outside my own kitchen. No easy trick to hold a GOOD hollandaise stable for restaurant service, but they do it. Order the eggs how you like them. They know the difference between easy, medium and hard. I ask for the muffins to be toasted twice because I like a bit of crunch under it all.

Biscuits are tall and light and delicious. Perfect balance of leavening so there was none of the left over soda flavor many restaurants leave in their dough. I like the sausage gravy, and they have pepper gravy for those who do kosher. The gravy is great consistency, thick enough to stick without being gloppy, but not so thin as to run or make the biscuits soggy. I like a bit stronger a broth base for my gravies, but a little salt balanced the flavor for me fine, and it was excellent.

The country fried steak was hearty, had a nice crisp on the crust and was smothered in just the right amount of that good gravy. Hashbrowns or county potato’s on the side are good too.

They do a mean Denver omelet. I didn’t taste it but Himself scarfed it up. They added onions to his hashbrowns and cooked it extra crisp just how he likes it.

The coffee is Peerless (literally, that’s the brand ; -) and they offer a full espresso bar, so pick your caffeine delivery system of choice. The steamer had a good froth on it. Once I had to ask for them to do it hotter, but they were happy to oblige.

Jewish Penicillin. I mentioned up there that these daily excursions were a result of family medical stuff? My dad had pretty much not eaten for a month and we could not kick start his appetite. Hospital food was NOT going to do for this old school Sicilian guy.

But Bubbie’s Love was. I ate half of my bowl of Matzo soup and got the rest to go. The waitress thoughtfully topped the container up with extra broth. I plunked that bowl of steaming chicken goodness in front of my dad’s mouth, and mid grumble about how he didn’t want any and wasn’t hungry and his stomach was upset he took a slurp to avoid having it poured down his gown. And promptly asked for a spoon. And shut up. And ate. All of it. Followed by a few bites of the Ruben I produced when he finished the Matzo and was looking around for more.

Bubbie’s Love indeed!

7800 Sunrise Blvd, Citrus Heights, CA 95610 (916) 722-7800
Breakfast and Lunch
Mon - Fri: 6am - 3pm
Weekends: 9am - 4pm

1 day ago
sarafinadh in California

Road trip up 5 into Oregon

Farwood Grill in Orland
Bubbie's Love in Citrus Heights
Jocko's in Nipomo (worth going 101 for that stretch in our book, we get it to go and eat at a park or hotel depending on where it lands in the trip)

And don't laugh, but on the northern end of that route if you need a meal and it's a wasteland? The Black Bear diners are a small family owned chain and are really good diner food. Go figure.

1 day ago
sarafinadh in California

Is there a good old-fashioned sit down deli in Sacramento?

Just discovered Bubbie's last month. What a god send in the midst of a pretty barren foodscape!

This is the real deal Jewish deli.

Latkes, corned beef hash, Ruben sandwiches, blintz, biscuits and gravy, matzo soup, knish? They have it all. And I have never put a bite in my mouth and not been happy. Well, except sometimes the last one... because 'more please?'

1 day ago
sarafinadh in California

Make Authentic San Francisco Sourdough in Palo Alto?

The Boudin Bakery is NOTORIOUSLY proprietorial about their starter. SO they will NOT share a starter.

Acme, over in Berkeley, is very nice if you go in with a plastic container and ask for some. You may have to try a few times. Depending on the time of day and the business they may say come back later.

Apr 04, 2015
sarafinadh in Home Cooking

What's for Dinner? #347 - the Post-Groundhog & Pre-Valentine's Day Edition [Old: through February 9. 2015]

We have had a rain delay here isn San Francisco. What a surprise in a drought...

Tonight I have a mac and cheese going. Chedder, gruyere, assiago, monterey jack. With nice crispy shredded ham hock and peas. And panko on top. Total comfort food.

A Long Weekend Plan

We are back from a lovely relaxed weekend in Columbia. The cold put a bit of a cramp in our plans! Man, at 19° it hurts to breathe.

Thursday we made it into Passionfish despite a delayed flight. They serve at the bar after 10. We had the crab sliders, fried oysters, eggrolls and fried fish basket.

It was odd. Execution was good. The sliders had nice rolls and a fair bit of crab meat. The fried oysters were lightly breaded and not greasy. The eggrolls were crisp and flaky. The fried fish was in a tempura like batter that was perfectly executed.

What was missing was flavour. It was as if they just did not season anything. And the fried fish was talapia which tastes like mushy mud to me. The whole meal was just bland. Not bad. Just not 'there.' Service was prompt and attentive. Prices on the happy hour menu (what we were able to order from at ten pm) were beyond reasonable.

Just missed the mark.

Friday I headed into DC and I confess that when I got hungry I was too much of a chicken to venture outside to any of the nearby possibilities. I hunkered down in the sunny cafeteria and had a decent pulled pork and pretty tasty mac and cheese.

I spent a bit of time in the American museum's food exhibit. Julia's kitchen was fascinating. The exhibit on food in the latter half of the 20th century was an interesting experience for me. As I worked my way thru, over an over again, I was struck by how much of it I had experienced first hand. I was born in San Francisco and raised in the Bay Area and was in San Francisco and Berkeley during the first half of the 80's while going to college. My mother gave me her JC's Art of French cooking to take with me to school. We shopped at the Coop market. Alice Water's 'Chez Panisse' was blocks from our apartment. We were thrilled when she opened the cafe and it became more accessible to our student budgets. Acme bakery was our go to stop for bread, just around the corner, and I had to hustle to get there early enough that they wouldn't be sold out.

We went to Napa often, continuing traditions started by our parents, picnicking and wine tasting in the small vineyards, back when you brought your own glass to save them washing the glasses.

I hadn't ever really thought it thru, but we pretty much were in the center of the California food movement, without even realizing it. Both our families gave us a good solid appreciation for food and drink, prepping us perfectly for the times. I really enjoyed working my way thru it all and looking at the timeline and how it all happened. Nice exhibit.

Friday night the Spouse's company headed up an unexpected dinner at the Kings Convenience. So we missed Woodberry. Next time.

Kings Convenience does the old school formal dinner service pretty well. We found service to be spotty, but not bad. We were in a back room with around 25 people.

Menu was limited to three choices. the Spouse had the filet with mushrooms and it was tasty, reasonably rare with a nice sear on the exterior. The demi-glace was flavourful and not too salty.

Neither of us had the vegetarian marinara option, I don't think anyone at our table did.

I had the crab cakes. They looked beautiful, like two huge ice cream scoops of crab cake, nicely browned. Looks were deceiving. The interior was gummy with binder, fine cracker crumbs is my guess. The worst part was the crab. I know; not the season for fresh or local, but this was really unpleasant. The crabmeat had a chemical taste that reminded me of tinned crabmeat. I was expecting frozen, but that metallic chemical flavour was so off putting I couldn't eat them. And it takes a lot to keep me from eating crab!

Salad course was a fairly fresh cesar, bottled dressing.

Dessert was a wedge of chocolate, dressed up as mousse with a bit of raspberry coulis drizzled on the plate and aerosol whipped cream on top. It was ice cold out of the fridge when it landed on the table and was hard and dry. I though perhaps when it warmed up a bit it would improve, but alas, as it warmed it turned into a sort of solid chunk of chocolate butter cream.

The bread was good, crisp and chewy. The appetizers were better than my meal. Mostly pre-prepped so the kitchen couldn't damage them. Scallops in bacon were broiled until they were crispy and tender. Filo spinach triangles needed to have been brushed with butter before baking, but had fairly bright flavours. Small vol au vents were filled with a dry unidentifiable something. Cheese selection and crackers were mundane but inoffensive.

The surroundings; pleasant. The food; tired. The crabcakes; criminal.

On Saturday we got up late and walked over to Petite Louis. I now know why I had the impression it was a small chain. There are two Petite Louis. One in Baltimore proper, and a new one in Columbia. I don't know if the menu is similar, or exactly the same.

The space is clever campy take on a Parisian restaurant. It was a sunny day and we ate in the front dining room with a view of the icy lake and trees beyond.

We started with the mussels in the saffron cream sauce. Delicious. Tender and savory, perfectly cleaned with no grit or beard, which I always appreciate. We had their delicious french bread with it to dip in the lemony yellow broth. We were fighting over the last drips in the bowl.

For mains the Spouse had the confit with lentils. This is one of his favorite go to dishes. If it's on the menu odds are good that he is ordering it. He liked it, thought the crisp on the skin was delicious, no flabby fat underneath, and the lentils were a nice earthy accompaniment. I had a bite and thought it was good too.

I had the french onion soup. It was tasty. I would have liked it better if the soup had been hotter and less sweet. The cheese was well melted and bubbly but the beef broth was too weak to stand up to the sweetness of the onion and if here was a crouton in there it was so thin it dissolved into the soup before I ever dug into it. Good, but not great.

Dessert was a tart au citrone with blood orange and meringue.. What arrived was a bit unexpected. The filling was lemon with a slice of blood orange garnish and the meringue was a chic smear that had been torched on the plate. The crust was a good one; a short sweet style, not flakey. The filling was lacking the silken consistency I look for in a dish such as this. It did have bright lemony flavours and a nice sweet tart balance. We were eating slowly, as much as from being full from earlier courses than from lack of enthusiasm for the tart. Our waitress inquired, so I told her she might pass on to the pastry chef that we had found it a bit 'gummy.'

Moments later the chef was tableside and we had a brief chat. Turns out he has been mucking with the recipe for this tart. We all agreed that while a commercial kitchen does need some stabilizer in a curd such as this, that perhaps this one had too much gelatin in it. It was a nice exchange and when they offered a replacement we declined as there was nothing wrong with it, and we were enjoying it, it just had room for improvement.

We left full and happy.

Dinner that night was a corporate affair. We arrived at Martin's Crosswinds and pretty much got what we expected. On entry there was a fruit and cheese table. Cheese was deli sliced and fruit appeared to have frozen while in cold storage awaiting service. Frozen watermelon is not a happy thing.

At dinner time there was mundane garden salad on the table, with anemic winter tomato slices and a ranch style dressing. Tea and coffee service was at the start of the meal which seemed odd. The buffet moved along reasonably swiftly. The menu has a vaguely Italian bent. Grilled and steamed salmon was over cooked. Penne pasta was dressed in a canned marinara. Eggplant Parmesan layered with pasta was maybe the best thing on the buffet table. There were green beans that were fine, not too limp from the steam table. The mashed potatoes were, unexpectedly, fresh and fairly tasty. The caprese salad was made with dry mozzarella, not fresh.

They had carving stations; turkey and top sirloin. Predictably overcooked. Horseradish and cranberry, two gravies.

Dessert was a skipable selection of cheesecakes, Boston cream cake, and cookies; none fresh, and the cream cake was particularly dessicated. The ice cream bar offered up 6 flavours and a host of topping. That was actually a success. People were crowded around it.

The next morning we were up and made the command decision to have brunch at Petite Louis again. It was there and easy and we were rather worn out by the cold.

They started us with hot beverages and a nice selection of baked goods; brioche and croissants. The presse coffee was good, if a bit weaker than the Spouse likes it. Steamed milk was hot and frothy and they found some almond syrup to put in it.

I had a repeat on the mussels, they were just delicious. The Spouse ordered pommes frites to dip in the broth this time and they were very good. Moist and tender and crisp. He had the omelet; smoked chicken, a cheese and what else escapes me. Rocket maybe. Tasty in any event, light and well cooked without being 'over done' on the outside.

We were full and passed on dessert but we did have them wrap up a quiche Lorraine and a beet salad for the flight later and they were delicious at 35,000 feet. The quiche in particular was very very well done.

Over the two meals at Petite Louis I would say that the servers were both charming and well informed about the offerings and very attentive, just a bit lacking in polish. The kitchen puts the salamander to good use and is deft with timing on it. Things came out with just the right amount of sear. Over all the food was very good. The wine list was respectable and the sommelier was very knowledgeable about what he had, and what to pair with it.

This is a place I would view as a nice 'goto' place. I suspect from the (obviously) repeat customers that they offer up reliable enjoyable fare very consistently. There was nothing brilliant here, but it was all fresh and solidly done, with bright flavours and good execution over all, in very plesant surroundings. As we left we commented on how nice the lake side pation must be on nice days.

The timing did not work out for the hoped for lunch at Amoo's. That lamb dish will have to wait for next time!

Thank you all for the advice and ideas ; -)

What do you put in your chicken stock to make the most flavorful soup?

I throw all chicken trimmings and cooked carcasses into a big ziplock in the freezer. When I have enough and am ready to make stock I throw it all in the pot, stick a few cloves into an onion, toss that in and then turn it on so it just seethes, NEVER even comes close to a boil. Then I let it cook until all the knuckle is dissolved.

Drain and throw out all the solids.

And then to be perfectly honest I hit it with a boost from Better Than Bullion. An excellent top quality commercial product. Kicks knorr and swanson outta the house. The organic low salt chicken variety is my friend, and I usually add a dollop of the vegetable BTB as well.

On hard days when making stock from scratch is not in the works and I haven't any frozen I use the BTB as the base and build from there. If you haven't tried it it is an amazing pantry product for those days when...

Jan 13, 2015
sarafinadh in Home Cooking

Help with some site basics here

Oh my gosh Deb, THANK you so much. I was going crazy with all the mail in my inbox!!

Sara

Jan 13, 2015
sarafinadh in Site Talk

Talk to me about bread machines

I think all of them have some issue in this regard, but the Zorushis seem to be the best of the bunch. Pricy, but good.

Jan 13, 2015
sarafinadh in Cookware

Help with some site basics here

Struggling with this same issue. But the link to my Settings goes to a "Sorry we are messed up and working on it" page. It seems to be trying to direct me to a newsletter link; http://www.chow.com/newsletters It has for four days now. Anyone else unable to access their settings page or is it just me?

*CHOW: Food. Drink. Fun.
There's been a slight problem...

Sorry, something's not working with this page. The CHOW team has been notified and will check it out.
If there's something else we can provide in the meantime, please try searching:*

Jan 13, 2015
sarafinadh in Site Talk

French Onion Soup-How Do You Slice The Onions And What Booze Do You Use?

I am quite sure Julia never mentioned it, but ,y Grandma Rose had it in her arsenal always. It was a staple. That and liquid smoke. She was an amazing cook and I learned a ton about how to cook and entertain from her.

Jan 12, 2015
sarafinadh in Home Cooking

Looking for Suggestions for short stay in San Francisco

Yep, on the Eastern edge. It's a more central location than Inn San Francisco. You have closer access to the north end of town and civic center and downtown proper.

Inn San Francisco is so close to BART that it hardly matters, but still.

Neither of them are remote by any stretch.

Restaurant for a smallish post wedding dinner - 4 children included

Delancy Street also has small rooms for groups with bay front views.

A Long Weekend Plan

Not turning up my nose at all. I am reading a great deal and trying to hold it in my head. I didn't turn Louis down, I asked for suggestions on what is good there. I had the impression that Louis was a small chain. I agree 2 restaurants does not a chain make ; -)It's near where we will be staying and I am putting it on the go to list, along with Passion Fish, Amoos and Ryleigh's. I'll check out Stanford Grill also, it's not one that has crossed my radar yet. So that is four suggestions from you all that are lined up.

And no joke, Piedigrotta is actually for us a fabu suggestion. the Spouse is a HUGE tiramisu hound and will be tickled by a 'founding' location. I loath it, but there was never a bakery where I couldn't find something to make me happy.

What I turned down were just things that didn't interest me. Never said they were bad. I love Middle Eastern, we eat it all the time. Along with Chinese and Latin American. I would like to focus more on the seafood and meats and local styles, as I mentioned in my first post.

Only big name I think I mentioned was Central.

I asked about the local star dish; crabcakes, because all I have seen are necro threads covering it. Anyone have a link to a recent convo, or a suggestion of their own favorite?

French Onion Soup-How Do You Slice The Onions And What Booze Do You Use?

LOL... You must have known my grandmother!

I use Julia's version and have for years.

Jan 12, 2015
sarafinadh in Home Cooking

Looking for Suggestions for short stay in San Francisco

If by cool you are interested in a charming, old school boutique Edwardian hotel in the more downtown area check out the Queen Anne hotel.

http://queenanne1-px.trvlclick.com/

Like B&B's? The Inn San Francisco is in the Mission and an easy two blocks from the Valencia corridor and 24th street, both teeming with endless fabulous dining options. Your daughter and friend will like the area. Very Hip. The local hot spot for dining and shopping. Not sure you can do a one night option here. Close to BART to get anywhere.

http://www.innsf.com/?gclid=CPyE6Pf4j...

Late dinners;

State Bird Provisions
Beretta
Monks Kettle

Dim Sum

Hang Ah Tea Room on the edge of china town, funky and old and very good.

Yank Sing is in SOMA and is Dim Sum elevated to a fine dining experience.

The trip to Alcatraz is (amazing for a tourist trap ; -)VERY worth it. Really interesting and the most amazing views. Just walking around the island is wonderful. Go early enough to have some light to watch the sun go down and the City light come up. Pretty magical.

If you are compelled to have a lunch on the wharf go to Scoma's. Very old school San Francisco, but they handle seafood impeccably.

Have a great trip!

Restaurant for a smallish post wedding dinner - 4 children included

I think Cockscomb is a good idea if Chris's cuisine floats your friend's boat.

Garcon, on Valencia, has a smallish back room that would be the right size and is pretty, reasonable and festive.

Is Chowhound dead?

And besides, the DC/Balto board is full of necro threads. I was appalled at the lack of recent in depth activity. Searching for info dor an upcoming trip and there was very little current info already posted. I don't think there is enough activity to sustain either as a stand alone.

Jan 11, 2015
sarafinadh in Site Talk

What Is America's Worst Restaurant Chain?

Sorry, why would you ask Hounds about this? I never set foot in places such as these. I would hope if you're a savvy enough diner to have found Chow you would not be frequenting the worst chains... Seems as if it should be the wrong audience.

Jan 11, 2015
sarafinadh in Features

Is Chowhound dead?

I think maybe they got bored...

Jan 11, 2015
sarafinadh in Site Talk

8 yr old at Michelin 3*

Excellent point. My daughter and husband can do some SERIOUS damage to a good cheese cart!

Jan 11, 2015
sarafinadh in France

8 yr old at Michelin 3*

May I suggest if he orders venison and asks "what is this Daddy" that his father NOT answer "Bambi"?

We had our daughter, as an 8 year old at, maybe Laperousse, or maybe La Braisière, for lunch?

You can imagine what the meal devolved into at that point 8 -O

It's too bad that lunch isn't an option. I think that's more fun for a kid. We aimed, when she was that age, at restaurants such as these for a late lunch, when things were quiet.

I think La Braisière, while only one star is a good choice for a youngster. I noticed Le Cinq has a child's menu, and while I wouldn't have limited our daughter to it and I suspect you won't limit you son either, it does speak to a willingness to accommodate younger diners.

We have hired sitters when we were traveling so that we could go out. Perhaps if the 6 year old is a bit young for such a late night you might consider trying that and going with your husband and son. Ask your concierge; we have had mom's of the staff come to sit and they have been wonderful!

Have a wonderful trip. I am all for taking children pretty much everywhere. If you start young they know how to behave and are no trouble ; -)

Jan 11, 2015
sarafinadh in France

throw-back saturday: old-style veal parmigiana

Well, no surprise there; -) I use pork for cutlets, pounded out all the time and it's delicious. I get the pork roast 3 pack at costco. Keep them in the freezer. One of my go to meal options when I haven't planned anything. Pork is so mild and lean, so long as you barely cook it, just until it goes creamy pink, it's a perfect substitute.

Is Chowhound dead?

I landed on Chow in '98. Bulletin boards, not web sites. I check in and out, more when I am traveling, less when staying at home. Over the years it has changed a LOT.

This last phase of activity here began, for me, last summer while planning for a trip.

I am astounded by the lack of activity on some boards, and the necro threads that keep popping up in the side bar. Totally stupid. A year is often like a century in food years. Why would I EVER want to look at 7 year old threads?

And the quality of the posts have somewhat declined as well. Don't get me wrong, there is still excellent advice to be had here, but it's diluted now by many posts that are not, IMO, Chow worthy in any way.

Maybe not dead...but drifting into a moribund state? Maybe...

Jan 11, 2015
sarafinadh in Site Talk
1

Mandatory municipal composting: how do you handle your food scraps?

That's the one my girlfriend uses, looks nice too ; -)

Jan 11, 2015
sarafinadh in Not About Food

Mandatory municipal composting: how do you handle your food scraps?

Oh. Ugh. Some days ya just gotta do what ya just gotta do, huh?

Sorry you lost all that protein. Ouch.

Jan 11, 2015
sarafinadh in Not About Food

Mandatory municipal composting: how do you handle your food scraps?

Family of 5, with a constant flow of house guests and a busy amazon business supporting around 175 online sales a day;

55 Gallon blue bin is full of recycling every week.
5 to 10 gallons of compost
4 to 6 gallons of waste
1 t-shirt bag every 2 weeks of soft plastic to the grocery store for recycling.

So, yeah, whatever. No sheeple here...

Jan 10, 2015
sarafinadh in Not About Food
1

throw-back saturday: old-style veal parmigiana

Not in the east bay, but a block from BART 24th street is La Traviata, an old school Italian American family run restaurant.

The food is solid and unpretentious, the prices are very reasonable, the service friendly and caring, the atmosphere romantic. Perfect for a family gathering or date night.

And they do Veal Parmigiana, which one member of the family ALWAYS orders. He says it is not the very best he has had (and he has had a lot!) but he rates it as very good. Considering 'best' would require a trip to Venezia...

On the menu we are especially fond of the lasagne and the gnocchi in pink sauce. I often order it with shrimp. The eggplant parmigiana gets good reviews from a friend, and my daughter loves their carbonara. It's all tasty.

For desserts the tiramisu is too soggy to suit me, but the Spouse likes it, and I am not, in general, a tiramisu fan, so my opinion doesn't count for much on that one. The profiterols are nice and a large portion of 6. Avoid the creme caramel. They cook it too hot and it is full of air bubbles and is grainy. The pannacotta on the other hand is very good. I don't care for the overly sweet chocolate syrup they tend to drizzle on everything, including the pannacotta, but if you ask for the fig balsamic reduction instead you will prolly be very happy. I always am. The cool creamy panna with the tart sweet balsamic is nicely balanced. Really nice paired with a glass of port.

This is just a nice place to go for a relaxed dinner.

I am in sympathy with my Parisian food lovers

So sad, we were in your lovely city this fall for a month and were in some of the areas that are the scene of these tragic events. Just heartbreaking.

Jan 10, 2015
sarafinadh in France
1