Gluten Free Crepes With Honey Lavender Roasted Persimmons & Some News

Friday, November 12, 2010

Gluten Free Crepes & Roasted Persimmons

Given my love for corny, it should be no surprise to hear me say that you have no idea how perfectly perfect it was to sit down to breakfast this morning on the back deck. Crips skyes, warming sun, pups by my side, all wrapped up in comfy blanket, a hot cup of coffee and a gluten free crepe filled with lavender roasted persimmons.

**STOP** Let's keep this real shall we? It was 6am. It was downright nippy cold. The pups started barking at the squirrels and I ended up spilling my coffee on the cozy blanket. But, let's face it... my positive disposition is more inclined to wipe off the coffee and become deaf to the sound of two crazy wild beasts barking their heads off just for the sake of waxing poetic about crepes.

Persimmons

That's what I like about writing and photography. Any form of artistic expressions actually. It's yours to do whatever you want and give to people. Some will get it, some won't but a civilization honored with that name will let you be and say and play.

I for one, decided this morning to look on the bright side of things for so many other reasons than to depict a blissful image of something that was just not happening as I thought it would. If you have read my previous post about my hectic relationship with breakfast well, then you realize that my morning episode was a feat in itself. I was sitting to eat. Breakfast. That's big.

Persimmons En Papillote

I also quickly realize that I was as exactly as my husband likes to describe me: I have a real coeur d'artichaut. I fall in love easily and often in love. It's not that I don't know what I want, quite the opposite. I just don't want to avoid emotions and sensations. How does that relate to crepes, persimmons and breakfast? I stubbornly and repeatedly try to fall in love with breakfast. And in that regard, I clearly lean towards breakfasts that pack a punch and awaken sensations versus the cereal and milk days of my childhood. Like with most things, it's got to keep me entertained.

Crepes rank pretty high on my list of "entertaining breakfasts". I think I am seriously developing serious tastes for seriously stylish items in the morning. Chocolate tamaring cupcakes? Check? Crepes? Check? With en papillotes roasted persimmons? Ouuh la la! Add a touch of honey and a sprinkle of lavender buds and you are about to smack me on the head! I know! I would too if it weren't for the fact that oh dear, the combination is so good, I hope you try it if you can.

Gluten Free Crepes

I have no idea where, how, why I came up with that one, but the moment fuyu persimmons went on sale at the market, I knew I'd roast them with honey in little parchment paper pockets. That was that. The lavender? Well, if you haven't figured it out yet, I'm more of a "why not?" kind of gal than anything so it was worth a try. Or it was simply the result of too much coffee on a bright sunny day...

You have no idea how giddy I am knowing that I finally nailed down a gluten free recipe for crepe that we all like and behaves exactly like its gluten counterpart. Crepe parties! Been way too long since I had a warm sugar crepe and a cup of tea on a chilly Autumn day. Well, no more!

Gluten Free Crepes & Roasted Persimmons

Roasting fruits or vegetables in parchment paper is a fun little technique to optimize and concentrate flavor as well as minimize cleanup. Always thinking about efficiency...Do not worry about how neat or pretty the packages are as long as they are tightly sealed. Feel free to use another seasonal fruit such as pears or apples, or stone fruits and berries if it's Summer where you live. There is no wrong way to go about it just tons of possibilities.

This brings me to a little big news to share with you. Back in June, I forwarded an email to B. asking him to "please stop pulling my leg with pranks like this. It's just not funny dude". He replied "honey, I did not." and I went "Oh shoot". It was from Wiley Publishing. Yeas. "The" Wiley Publishing. They asked if I would be interested in writing a food photography book. In my voice. In my words. To share with budding photographers and food bloggers wanting to keep learning, the fundamentals of taking photographs for their blogs, or their products.

Writing...

It's not just photography, and it's not just styling. It's not just natural light and it's not just artificial. It's not just about what to do to get the shot and it's not just about workflow and editing. It's not a definite how-to. It can't be such a book in photography as this world constantly evolves with people and subjects. It's meant to be a resource book for your to learn from, grow with and pass on to someone who might need it.

Yes. It's meant to share information and tools and let you use what you need/want from it. It's not meant to tell you what to do but to give you options to enjoy taking photographs . It comes without any other pretensions.

The manuscript is due in February and the book is scheduled to be released in May 2011. So yes....I am writing. And photographing to illustrate ideas and points. And working with Carrie Vitt on a dessert cookbook for next year as well my other clients in the meantime (gotta keep the electricity on - I hear it's really important and all!!).

As I said last week: send chocolates. And coffee. And some bourbon. I think...

Crepes

In the meantime, it's Friday evening and we're having a crepe party at the house! Have a great weekend!

Gluten Free Crepes With Honey Lavender Roasted Persimmons:

Makes 12 crepes

For the crepes:
125gr potato flour (about 3/4 cup) (I use Ener-g Potato Starch Flour)
125gr millet flour (about 3/4 cup)
pinch of salt
2 cups whole milk
3 eggs
1 tablespoon unsalted butter, melted and cooled
pinch of salt
1/2 cup light beer (or club soda or cider)

For the roasted persimmons:
6 Fuyu persimmons
6 tablespoons unsalted butter, room temperature
6 tablespoons honey
1 tablespoon lavender buds

Apricot jam
whipped cream or vanilla yogurt

Prepare the crepes:
In a blender or food processor, combine all the ingredients and pulse until fully incorporated and no lumps remain.
If you decide to do it by hand: combine the flours and salt in a bowl. In a separate bowl, whisk together the milk, eggs and melted butter. Make a well in the center of the dry ingredients and slowly add the liquids. When all is in, add the beer or club soda.
No matter what method you used, strain the batter if necessary. Refrigerate, covered for an hour or overnight.
In a saute pan (8 to 10 inches round) set over medium high heat, laddle 1/3 cup batter (depending on the size of your pan) and cook 2 minutes on each side.

Prepare the fruit:
Cut twenty four 7-inch square pieces of parchment paper and set aside.
Preheat oven to 375F and position a rack in the middle.
Peel and core the persimmons as you would apples cut in half. Cut each half into thirds or quarters (depends on size of fruit). Place six to eight pieces of fruit in the middle of one parchment paper square, top with one tablespoon of butter, one tablespoon of honey and a teaspoon of lavender. Place a second piece of parchment on top and seal the edges over themselves to close the package.
Repeat the procedure until you run out of fruit.
Place on two baking sheets and roast for about 20-30 minutes.
Let cool 5 minutes before cutting the packages open. Be careful of the steam!

To assemble, layer some apricot jam at the bottom of each crepe, top with some roasted persimmons, add some whipped cream if desired and close. And eat. Of course.

112 comments:

Jessica @ How Sweet said...

Roasted persimmons sound divine!

Spicy Green Mango said...

I cannot wait to get my hands on your book! Your foodography is so inspiring and I drool each time I visit! Thank you and congrats!

Ravenous Rowie said...

That is such awesome news about your book!!! Very impressive! I totally want to buy it NOW! Your crepes look divine!

Édes és Keserű said...

I have been following your work for quite a while, never commented before, but now I would like to congratulate you on your book. Great!

Irina@PastryPal said...

Oh, that's amazing! Congratulations! As soon as I saw that book, I knew I'd want to get a hold of it. When I saw the cover, I thought it was already out, but see that I have a wait. Ah, well, crepes are a good way to pass the time.

Anita said...

I'm so excited for you on your success, hard does pay off indeed! well deserved :)

christine said...

So excited to hear about the book! Congratulations! I can't wait to check it out :)

Rachel said...

oh man do I ever love persimmons! I watch for them this time of year but it's soooo hard to find ones that aren't ridiculously expensive or horrible.
Roasting them sounds amazing though! I'll pay any price for a persimmon just so I can roast it!
I really need photography help so I'm very excited to see your book. It's going on the Christmas or sooner list.

Rhonda said...

Congrats on the book, I too thought oh wow, it's out but we have to wait. And how awesome to have crepes on the deck for breakfast. Do you take borders?

jenn said...

just a note - that if you use light beer in the crepes, they are no longer gluten free!

Pilar said...

This is great news! Congrats Helene!

Kouka said...

Mais c´est génial!!! Félicitations!!!Ça va être dur d´attendre jusqu'à sa sortie!

whisk-kid said...

What wonderful news (both the crepes and the book)! How exciting :)

kate said...

Hélène, félicitations pour ton livre, c'est genial! j'attends avec impatience sa sortie!

dena said...

I will definitely be watching for you foodography food! It's about time I learned how to take good photo for my blog.

Karen from Globetrotter Diaries said...

Gorgeous as always... I love persimmons and this looks yummy!!

♥peachkins♥ said...

Congratulations!

jael rattigan said...

congratulations! email me your address and i'll send you some french broad chocolate lounge truffles. for reals.

jael

Misty said...

How exciting! Congratulations! I cannot wait to order the book. :)

And, the persimmons are stunning. Cheers!

Amanda said...

It's amazing to hear about your book! Your photographs are always so beautiful. The persimmons and crepes look delicious!

wendyywy @ Table for 2..... or more said...

Congratulations on your upcoming book.

May I ask, potato flour is not potato starch, right?

Nina Timm said...

Prepare for that book to go into 2nd edition, well done Helene!!

I am amazed to see how light those crepes are using millet and potato flour, will try for sure!!

Helene said...

wendyywy: I use Ener-g Potato Starch Flour - that's how it reads on the box (see the hot link)

Jessica said...

Portland, OR has this amazing bookstore, Powells, and you can be sure that I'll be pre-ordering this from there. I just cannot wait. This is must be soooo exciting for you! Congratulations!

malia said...

First, congratulations on the book! So richly deserved, although we know how much work it is/will still be for you.
Secondly, I laughed out loud when i saw this post - i was wishing today that you would do something wonderful with persimmons! thank you, thank you!

honeyfromflintyrocks said...

Oh Helene!!

Ooo la la is RIGHT. I used to make crepes a lot and have some great recipes to use them. And now I finally have a recipe in order to make them gluten free! I have tried a number of your recipes and am confident that this one will be as terrific as all the rest!

And then there is the book. Oh how I am looking forward to your book. I have played with taking photos of my handmade natural soaps, and think I have done a fairly decent job of it if I may say so myself. One can always check out my blog and let me know what you think! I am open to creative criticism, just be kind. :-)

But photos of food? That is not the same thing! There's the lighting, making sure it's not a huge portion, oh and then the colors... I have feared taking photos of food. If you are half as good at writing a food photography book as you are in making some of the most delectable gluten free recipes I have ever made & eaten than you have a BEST SELLER on your hands! Seriously.

Congratulations!!! I'd send chocolate and coffee but don't have an address.
Blessings,
~Mrs. R

erica said...

Oh yes, fuyu persimmons are the best! I'm always so excited when they come into season.

Can't wait to hear more about your book! Your photography is an inspiration, and I know the book will be inspiring as well!

Más allá de 365 sonrisas said...

Great!! Happy to see the book Helen!!! Congrats!!

Red Riding Hood said...

You have fantastic webpage! Like it.

Lisa said...

Congratulations on your book! Clever you! I just love seeing talented hard working people recognised. I'm sure your book/s will be fantastic :)

AnneSo Ohmiroir said...

Congratulations!!
I have been reading your blog for a few months and I'm totally in love with it!!
I do not know what persimmons are though...don't know if they exist in Belgium!
Well done again, can't wait to read your book!
AnneSo

emiglia said...

Mega congrats on your book! I'm definitely looking forward to it...

My Little Expat Kitchen said...

Congratulations!!

caroliny said...

olá!!parabéns!!pelo blog,pela receitas pelo livro,
.brasil...

Sally - My Custard Pie said...

Bonne chance and felicitations Helene - proof of the power of positive thinking.

Julia said...

Congratulations! I'm sure you're drowning in work, but it's all very exciting for you. Enjoy these opportunities!

heather yalin said...

I love what you say about writing, photography, the creative arts. We can make things however we want, and there's a choice at each turn. It's so liberating!

Delicious recipe and huge congrats on your book!

spoonwithme said...

I am so pleased you are writing a book! Ever since I attended the Food and Light workshop this summer, I feel like I have a little Helene on my shoulder.

Ginger said...

... where's the fork? can't wait to try and congratulations!

Kari said...

Wow Helen,
Congratulations! I will definitely buy it.
I've always been impressed by your pics so I'm sure the book will be great and helpful.
Congrats again.

Edda said...

Congratulations! I can't wait. You communicate such a warm and beautiful feelings that I'm sure we'll learn a lot from that book.
You recipe is original and very inviting!

Elizabeth Howes said...

Beautiful post -- and thanks so much for the gf crepe recipe.

A big congrats on the book!

Nik said...

Hello from Spain! I'm a regular reader of your blog, although this is the first time I post a comment. That book is already in my wish list, and I know I'm going to devour it, just I devour your recipes. Thanks for sharing so much knowledge. Best,
Dominique

Lisa said...

LOL! You got me at the beginning of the post! I was all la, la, la, what a wonderful morning she had. Then you brought me back to reality! But it's still a great reality. Congratulations on your book! ; )

Gen said...

Oh les crêpes! Ca c'est une valeur sûre et un régal pour le petit dèj! Et j'ai hâte de voir ce beau livre!

Lael Hazan @educatedpalate said...

I love your "reality" it is similar to mine. Our family too has a rather unusual relationship with breakfast. It just isn't our thing; however, we do love crepes. I've never tried them with persimmons. Brilliant.
Please keep me in mind when your book comes out. I'd love for you to join me as a phone in guest on my radio show. As someone who is just learning her way around the camera, I truly appreciate your artistry.
Grazie

Maria said...

The crepes look perfect! What a great way to start the morning.

Congratulations on your book. I am THRILLED for you. I can't wait to get a copy in my hands. You deserve the best. So happy for you!

Marilyn said...

Oh yummm! And I have persimmons waiting to be cooked.

Excited about your book. I want one right now.

Kate at Serendipity said...

Crepes! Wahoo! These look gorgeous.

Can I be first in the long line outside the bookstore for your book? Congratulations!

Becky said...

Thanks for posting about your persimmon packages - gorgeous photography as usual.

Can't wait to try this technique for roasting fruits and not with a Hachiya persimmon. My experience back in that fateful fall of '98 is burned in my brain; in fact my mouth puckers and dries just thinking about it. ;) It was like licking the barrel of a thousand bottles of cheap Bourdeaux and then stuffing your mouth with cotton. It was THAT good.

Like everyone else here, can't wait to get your book. Congrats.

Global Butterfly said...

1) Congrats!!! How freaking exciting. Hope you're breaking out the champagne?
2) Those crepes look insanely dilish.
3) I fall in love easily as well.

Karine Keldany said...

Oh my God, I had Goosebumps when I read your poste about writing a book about food stylism and food photography. It is like you heard my prayers. Well I live near Montreal Canada and we don't have any food photography classes. So your book is one I have been dreaming about for so long.

Merci Helene. Je suis aux anges. J'ai si hâte de le lire et d'apprendre les techniques. Merci à l'avance.

Kate said...

I feel exactly the way you do about photography and writing as an art form. My favorite aspect of each is the freedom to represent reality however I want to!

I can't wait to read your book! It sounds like it will be exactly what I've been searching for.

Damaris @Kitchen Corners said...

Congratulation. I was so excited when you tweeted about the book. I can't wait to buy it.

angela@spinachtiger said...

Very nice news. I am not surprised.

The InTolerant Chef said...

How exciting and congratulations! What a wonderful and fun opportunity for you- and for us as we get the benefits of all your techniques!

Patricia Scarpin said...

That is wonderful news, Helen! You certainly deserve all the best, my dear! You can be sure a copy of that marvelous book will be flying to Sao Paulo the minute you release it. ;)

I adore you, my friend!

As for the crepes, I love them (my mom used to make savory ones when I was little). Beautiful and the persimmons look vibrant and delicious.
xx

Sally Pasley Vargas said...

Helene, I used to skip breakfast, but as they say, it's the most important meal, so I started making a ritual of it. I have to say, now it is my favorite meal, especially when I get up early, putter, and then eat something before anyone in the house awakes. These crepes would make a wonderful start to Thanksgiving and if I had guests, I would make them ahead and reheat them (we used to do that frequently in our restaurant.) That said, there is nothing like a freshly made crepe. Thank you for this!

I look forward to your book with excitement--your photos (and thoughts) are so inspiring. Bonne chance, it is quite a process!

Tracy Grant said...

I am so excited for your book! My question of how you got your start leads to "Can't wait for your book!" I am so happy for you :)

titi said...

du vrai bonheur cette recette
et de magnifiques photos !

Rennie said...

Congratulations on the book- it will be an excellent resource for so many people! I am so excited to read it!

Rennie said...

Congratulations on the book- it will be an excellent resource for so many people! I am so excited to read it!

Libby said...

Wonderful news! I'm looking forward to seeing both books in print!

Alanna Kellogg said...

What a throng of photographers will be after your book, Helene, congratulations!

shaz said...

Woo hoo!!! What great news about the book. Too far away to send chocolate, but sending warm thoughts and I cannot wait to get my hot little hands on a copy.

Oh, and I'm going to try that paper wrapped fruit technique very soon too.

Jas. said...

oh fantastic - congratulations! I can't wait to order a copy!

I love crepes, so much better than pancakes, in my opinions, so light - so you can eat more of them with different fillings. And they fold so much nicer for that lovely nutella filled crepe that I remember devouring on a french street years ago!

Susan said...

Congratulations on reaching your dreams!

Cookin' Canuck said...

i am so bloody excited for this book I can't even stand it. Seriously.

In the meantime, these crepes look lovely. Perfectly thin and delicate. It's like your French or something. ;)

Laurie said...

Congratulations on the book -- I am so happy for you! You truly are talented. Can't wait to buy your book :)

Anonymous said...

Delurking to say Congratulations on your new book!
Looking forward to reading it.

Ho Ho Ho said...

Congratulations... Your photos has always been an inspiration ...

Amy said...

Congratulations! I'll definitely get a copy of your book! I love your photography and for sure I can learn a lot from you! Really happy to hear about this big great news! :)

Fragolina said...

Congratulations!! The book sounds interesting and rich. The crèpes are delicious. I love crèpes...

Scarlett said...

Wow-I cant wait to get this book-brilliant!

Shane@NaturalhealthNews said...

I so love crepe! I've been wanting to taste another one these past few days but were not able to do so because of busy schedule. Hope I can create this recipe of yours. Thanks for sharing!

Anonymous said...

Oh, Helen, I finally mustered my courage to write you! While I was devouring each and every word of this post, I had a BIG smile on my face! Soooooooooooo, soooooooooo happy for you! You're lovely!


K :))))

Ash said...

Oh how awesome!!! Congrats, Congrats!! I can't wait to see this book!!

I also think I need to be more creative in the morning. I have the 'I can't not leave the house without eating breakfast' thing down already, but it's usually the same ol' thing. I think it's time to spruce it up!!
These crepes look awesome!!

Scarletta said...

Congratulations on the book - so exciting!!

It sounds like it is still early in the process, but I was wondering if you will have tips for aspiring food photographers who might not be working with professional equipment?

Thanks so much and, again, CONGRATULATIONS!

Helene said...

Scareletta: it's not a book geared toward professional photographer but food bloggers, novice and intermediate who are looking for techniques and tips in digital photography.

Jayme said...

Oh Helene! What wonderful news! My absolute sincerest congratulations! I can certainly say as being a former 'student' of yours (in Seattle, back in March) I personally have learned a lot from you, not just as a faithful reader of your blog, but especially after meeting you and learning from you in person. You are truly an inspiration; thank you for sharing so much with us. Can't wait for your book, and I certainly hope this means there will also be a book tour! Please do come back to Seattle :)

Maritxikis said...

Congratulations on your upcoming book! I will be reading it as I am very a amateur photographer and blogger!
I am so glad you posted about crepes! When I was a teenager in Spain, I used to make crepe parties for all my friends. There were filled with thick chocolate, mermelade or lemon juice with sugar. For a while, I ate crepes everyday! for the after school snack 'merienda'. I will be making your recipe! thanks for sharing

Cassi said...

First, congratulations!!
Second, thank you for a persimmon recipe! I have a tree in my backyard and hit a creative wall with them in the winter months: salads, cookies, puree, then what? Crepes are sacred in our home, but I will need to tweak a few things to make them vegan--wish me luck--and I will report back with results.
Thank you thank you thank you.

Lizzie - Dancing Toad Photography said...

Ooh.. this looks so yummy.

Autumn Hoverter, MS, RD said...

Oh, how exciting about the book! I know I'll be one of the first to run out and buy it. Thank you for giving us this amazing gift of food and photos day in and day out!

louise said...

Helene, I am so thrilled for you!!! I often visit your blog for inspiration, not only for your recipes but especially for your stunning photographs, and I'm already eager to have my own copy of your Foodography book! Congratulations are in order, and thank you for all of your beautiful work.

Bea said...

I can't wait to read your books!!! It's a very good news :) Félicitations!
(j'espère que tu nous tiendras au courant pour les dates... :)).

Catie said...

Felicitations! I'm a wedding and portrait photographer, and I dabble in food photography for fun, and it's not easy! Very different from photographing people! I love reading your blog and viewing your photos. I'm looking forward to the release of your book!

Advah said...

Helene, I'm pre-ordering this book asa the option's available!! Fantastic news!

Mariko said...

I am very excited for your book. I preordered.
You are very busy, of course, but I think it's a good kind of busy.

fresh365 said...

I cannot wait for your book to come out! I love how it concentrates on food photography- a skill I am trying to learn. I wish it were out now! Much congrats!

Green Key said...

I am a devoted follower of your blog! I love your gluten free recipes and your photography - so gorgeously mouthwatering! I can't wait to try the gf crepes. Creating the recipe is a significant achievement! One little problem: most beer contains gluten, so you might want to note that, or indicate gf beer in the recipe. Apparently there are more and more gf beers coming on the market - lucky us! Oh, and congrats on the book. That is so exciting.

steph- whisk/spoon said...

congratulations-- that's wonderful, and i truly cannot wait to read your tips and instruction!! i've never had a persimmon...how sad...i should fix that!

Heidi - Apples Under My Bed said...

Crepe party! Love it. I will always encourage you when waxing poetic about crepes :) Great work developing a fabulous gluten free version. Crepes should be enjoyed by all. I love the sound of your book, congratulations! Can't wait to buy a copy.
Heidi xo

Eileen @ Passions to Pastry said...

Hi Helen,
You can count on me purchasing your photography book. Am looking forward to it!

Rasa Malaysia said...

Congrats Helen on the food photography book, super cool. Can't wait for it.

Brenna [fabuleuxdestin] said...

Wow, congratulations!!! That's amazing!

Yumi @ Natsukashii said...

Congratulations Helene! How wonderful & exciting this venture will be! I can't wait to pick a copy. Your work is delicious!

Mary said...

That is so wonderful, congratulations!!! I'll try to wait patiently...

brookstar said...

Looks delicious! x

Emily said...

I just ordered your book from Amazon and I can't wait for May!

Anonymous said...

No doubt.

Anonymous said...

I was wondering if there could be some way to include the name of the receipe in the header of the blog? That way when I save them, I can easily find the receipe I am looking for. Otherwise you have to try and remember the month you read it in the blog.

Thank you.
Patti May

Helene said...

Patty May: I don't understand what you mean by the header of the blog. The recipes can be found in the recipe index where they are listed by category. It's updated once a week usually.

Jenné said...

Congratulations Helene!
I love you're blog, and the photography, and those incredible Crepes! I aspire to have a long life, and career in food, and you are definitely an inspiration.

Happy Holidays!

Lisa (With Style and Grace) said...

First of all, congratulations!! I can hardly wait to get my hands on your upcoming book!! Second, I love the fact that these crepes are gluten-free and then the idea of having a crepe party, that's just fabulous! You're truly an inspiration as I hope to {someday} be a food stylist and photographer. Merry Christmas!

Anushruti said...

Can't wait to order my copy! :-)

Rachel R. said...

Doesn't beer contain gluten?

Helene said...

Rachel R. : there is nowadays a large selection of gluten free beer to shop from. This link is a good start.

Jesselle said...

What beautiful pictures! i cannot wait to try these!

LaurieO said...

I can't wait for persimmons to come back into season so I can try these beautiful crepes. Lavender and persimmons are both regional treats here in Texas!

Your blog is gorgeous - everything I admire (beautiful photos, engaging writing and yummy, yummy recipes!).

A question: Why did you roast the persimmons in small packets rather than one or two large packets? Or maybe even just in an open roasting pan??

Thanks so much!

Helene said...

LaurieO: putting the persimmons in packets instead of just roasting them allow for a combination cooking of roasting and steaming so they stay super moist and still get plenty of caramelization.
I chose to do them in two packets so they would roast more evenly and be easier to handle.
Thank you!

LaurieO said...

Ah, now I understand. I was reading your instructions as "cut twenty four 7-inch square pieces" but suspect I can omit the "twenty" and keep the "four"? Thanks for responding so quickly!

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