Breakfast Sausage, Egg & Cheese Muffins

These moist, protein-packed, and full-flavored muffins are a wonderful savory breakfast. A full meal in a muffin! I love how they looked when they were sliced in half too. 🙂

This recipe was adapted from Martha Stewart Living, inspired by the legendary Rebel Within muffin from the San Francisco bakery Craftsman and Wolves. Next time, I would slightly increase the salt in the batter (as directed below). We also sprinkled the cut side of each egg with salt prior to serving.

Yield: 9 standard muffins

  • 11 large eggs, room temperature
  • 1/2 cup plus 1 teaspoon canola oil, divided, plus more for brushing (optional)
  • 8 ounces breakfast sausage or sweet Italian sausage, casings removed
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon coarse salt, plus more for sprinkling
  • 1 tablespoon granulated sugar
  • 1/2 cup sour cream
  • 1/2 cup thinly sliced scallions, about 8 or 9)
  • 1 cup finely shredded Asiago cheese (4 ounces)
  1. Prepare an ice bath. Bring a large pot of water to a boil. Carefully add 9 eggs; boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel-lined plate.

  2. In a medium skillet, heat 1 teaspoon oil over medium-high. Add sausage and cook, stirring to break up, until browned, about 5 minutes. Transfer to a plate; let cool slightly. Chop into pea-size pieces.

  3. Preheat oven to 400 degrees, preferably on convection. Line 9 cups of a standard 12-cup muffin tin with baking cups, or lightly brush with oil.

  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

  5. In another bowl, whisk together remaining 1/2 cup oil, sour cream, 1/4 cup water, and remaining 2 eggs.

  6. Stir wet ingredients into dry until just combined.

  7. Fold in sausage, scallions, and 1/2 cup cheese. (Batter will be thick and dough-like.)

  8. Fill each prepared muffin cup with 2 tablespoons batter. (I used a small cookie scoop- 2 level scoops in each.) Nestle a cooked egg in each.

  9. For each cup, scoop 2 more tablespoons batter (or 2 cookie scoops) and flatten it slightly to form a disk. Cover egg with disk; gently press to seal.

  10. Sprinkle tops of each muffin with remaining 1/2 cup cheese.

  11. Bake until golden, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

  12. Slice each muffin in half, sprinkle exposed egg with salt, as desired, and serve.

I’m bringing my “meal in a muffin” to share at Angie’s Fiesta Friday #168 this week, co-hosted by Petra @Food Eat Love and Lina @Lin’s Recipes. Enjoy!

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Butternut Squash Bread Soup (Panade de Butternut)

This dish could have fed an army. It was GIGANTIC.  I would describe it as French onion soup meets oozy casserole. Full-flavored, cheese-covered comfort food. The thinly sliced butternut squash and fresh herbs layered into the bread, caramelized onions, and cheese added a little bit of excitement as well as color and nutrition. 😉

This recipe was adapted from My Paris Kitchen by David Lebovitz. Lebovitz stated that this is one of those dishes that improves as it sits… thank goodness! We had lots of leftovers. 🙂 I added additional homemade stock to the leftovers, before reheating, just to make it a little bit soupier.

Yield: Serves 8 to 10

  • 3 T unsalted butter
  • 3 T olive oil
  • 4 large yellow onions, peeled and sliced
  • 8 cloves garlic, peeled (4 thinly sliced & 4 whole)
  • 2 T mixed fresh thyme and sage
  • 2-pound (900 g) loaf firm-textured sourdough bread, sliced
  • 1/2 cup white wine
  • 2 quarts (2 l) warm chicken or turkey stock, plus additional stock for serving, as desired
  • 2-pound butternut squash or other winter squash such as Kabocha, peeled, seeded and sliced into 1/8-inch slices
  • coarse salt and freshly ground black pepper
  • 2 cups grated Comte, Gruyere, Jarlsberg, or Fontina cheese
  • 1/2 cup (1 1/2 oz /45 g) freshly grated Parmesan cheese (I used Parmigiano-Reggiano)

  1. Melt the butter with the olive oil in a Dutch oven over medium heat. (I used an enameled cast iron Dutch oven.)
  2. Add the onions, 4 cloves of sliced garlic, and 1 teaspoon of the herbs. Cook for about 35 minutes, stirring occasionally, until the onions are completely wilted and beginning to brown on the bottom and edges.
  3. While the onions are cooking, preheat the oven to 375 degrees F (190 degrees C).
  4. Put the slices of bread on baking sheets in a single layer and toast in the oven, turning the slices over midway, until both sides are dry, 10 to 12 minutes. Remove from the oven.
  5. When cool enough to handle, rub both sides of the bread with the whole garlic cloves.
  6. Slice the peeled and seeded squash into 1/8-inch slices. (I used a mandoline.)
  7. When the onions are done, pour in the wine, scraping the bottom of the pan to loosen up any of the flavorful brown bits. Cook for a minute or two, until the wine is absorbed.
  8. Add 2 cups of the stock to the onions and cook until the stock is mostly absorbed 10 to 15 minutes, and then add the rest of the stock and heat until the stock is hot. Remove from heat.
  9. To assemble the Panade, cover the bottom of a 3 to 4 quart (3-4 l), 3+inch (8 cm) deep, baking dish with a layer of bread, breaking any pieces so they fit in a single layer, but keeping them as large as possible.
  10. Ladle about half of the onions and some of the stock over the bread, and then cover with half of the squash slices. Season lightly with salt, pepper, and half of the remaining herbs.
  11. Sprinkle with 1/2 cup (40 g) of the Comte.
  12. Add a second layer of bread and ladle the rest of the onions and more stock over the bread. Cover with remaining squash slices. Season the squash with salt, pepper, and the remaining herbs.
  13. Sprinkle another 1/2 cup (40 g) of Comte over the squash layer.
  14. Cover the squash with a final layer of bread and then ladle the rest of the stock over the bread.
  15. Press down on the ingredients to encourage them to meld together.
  16. Top with remaining 1 cup (90 g) Comte, and the Parmesan.
  17. Cover the baking dish with aluminum foil and tighten it around the edges. Don’t press it down on the surface or some cheese may stick to the foil during baking.
  18. Set the baking dish on a parchment paper or foil-lined rimmed baking sheet to catch any spills.
  19. Bake for 45 minutes, uncover the Panade, and bake for another 30 minutes, or until it is very well browned and crisp on top.
  20. Let cool for about 15 minutes before serving. Spoon portions into shallow soup bowls, making sure each serving is topped with crusty topping.

I’m bringing my dinner-party ready comfort food to share at Angie’s Fiesta Friday #164 this week, hosted by Jhuls @The Not So Creative Cook. Enjoy!

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Vegetable Shepherd’s Pie

This was casserole was truly a one-dish meal. It is so loaded with vegetables, I didn’t feet the need to serve it with a salad or other green on the side. 🙂 We enjoyed it as our celebratory St. Patrick’s Day dinner this year. The “meaty” combination of lentils and mushrooms in this dish made my meat-loving family members happy. Don’t worry… they had corned beef sandwiches for lunch too.

My riced-potato topped casserole was filled with lentils, mushrooms, fresh herbs, as well as roasted cauliflower, butternut squash, and carrots. The sauce was flavored with dried porcini mushrooms, wine, onions, and loads of garlic. It was fabulously saucy with layers of rich flavor.

This recipe was adapted from Bon Appetit. Next time, I would prepare the components of the dish a day in advance, as much as possible. The potato topping would ideally be prepared in advance at the very least. This delicious dish was absolutely worth the work and the wait! Great.

Yield: Serves 8 to 10

For the Topping:

  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • ½ cup (1 stick) unsalted butter, cut into ½” cubes
  • about 3/4 to 1 cup milk (I used 1 percent)
  • coarse salt

For the Filling:

  • ¾ cup brown or French green lentils
  • 1 teaspoon coarse salt, plus more for seasoning
  • 17 garlic cloves, divided
  • 5 tablespoons olive oil, divided
  • 1 ounce dried porcini mushrooms
  • 2 large yellow onions, coarsely chopped (about 3-4 cups)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable or chicken stock (I incorporated 4 cups homemade Turkey Stock)
  • 3 tablespoons cornstarch
  • 2 teaspoons light soy sauce or 2 tablespoons white miso
  • freshly ground black pepper
  • 12 cups ½-inch pieces peeled fall/winter vegetables (such as squash, turnips, carrots, and parsnips) (I used 1 medium butternut squash, 1 head of cauliflower, & 2 carrots)
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4-inch sprigs rosemary
  • 10 oz (about 2 cups) bite-size pieces mixed fresh mushrooms (I used sliced cremini & white button mushrooms)
  • ¼ cup chopped mixed fresh herbs (such as parsley, thyme, chives, and sage)

To Make the Topping:

  1. Preheat oven to 450°, preferably on convection.
  2. Bake potatoes on a foil or parchment-lined baking sheet until tender, about 40 minutes for the gold potatoes and 1 hour for the russet potatoes.
  3. Let cool slightly, then peel.
  4. Press potatoes through a ricer, food mill, or colander into a large bowl.
  5. Add butter; stir until well blended.
  6. Stir in milk until desired consistency is achieved.
  7. Season to taste with salt. Set aside.

DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.

To Prepare the Lentils:

  1. Combine lentils, 1 garlic clove, 1 tsp salt, and 4 cups water in a medium saucepan.
  2. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–25 minutes.
  3. Drain lentils and discard garlic. Set aside.

To Make the Sauce:

  1. Soak dried porcini in 3 cups hot water; set aside.
  2. Heat 3 T olive oil in a large heavy pot over medium heat. (I used an enameled cast iron Dutch oven.)
  3. Add onions and cook, stirring occasionally, until soft, about 10 minutes.
  4. Add 10 cloves of chopped garlic and cook for 1 minute.
  5. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.
  6. Add bay leaves and wine; stir, scraping up any browned bits.
  7. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.
  8. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.
  9. Stir in broth and cook, stirring occasionally, until reduced by half, about 40 to 45 minutes.
  10. Strain mixture into a large bowl with a spout. Discard the solids.
  11. Wipe Dutch oven clean and returned strained sauce to pot; bring to a boil. (I had 5 cups of strained sauce.)
  12. Stir cornstarch and 3 T water in a small bowl to dissolve.
  13. Add cornstarch mixture to hot sauce; simmer until thickened, about 5 minutes.
  14. Whisk in soy sauce/miso.
  15. Season sauce to taste with salt and pepper. Set aside.

To Make the Vegetable Filling:

  1. Preheat oven to 425°, preferably on convection roast.
  2. Toss vegetables and pearl onions with remaining 2 T oil, 6 garlic cloves, and rosemary sprigs in a large bowl or on 2 parchment paper-lined rimmed baking sheets; season with salt and pepper.
  3. Divide evenly between the 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes.
  4. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.
  5. Discard rosemary.

DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

To Finish the Dish:

  1. Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet.
  2. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.
  3. Pour sauce over vegetables.
  4. Spoon potato mixture evenly over. Swirl decoratively.
  5. Bake at 425°, preferably on convection, until browned and bubbly, about 30 minutes, rotating the pan halfway through the cooking process.
  6. Let stand for 15 minutes before serving.

I’m sharing my St. Patrick’s Day feast at Angie’s Fiesta Friday #163 this week. Enjoy!!

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Easy Churros

We plan our Super Bowl menu around our star appetizer, guacamole. This year, we ate our favorite Creamy Chicken and Greens with Roasted Poblano Tacos as our main dish. Of course, we needed a fitting dessert to end our meal.

I’ve wanted to try these churros since first seeing the recipe around Cinco de Mayo 2016. :/ Truth be told, they are not actually “true” churros… 😉 Yet, they are certainly a festive end to any Mexican-inspired menu. Perfect for our Super Bowl feast too.

This recipe was adapted from Martha Stewart Living. I cut the recipe in half and froze the prepared churros one day ahead prior to baking. We ate them dipped in warm dulce de leche- melted chocolate would also be delicious.

Yield: about 20 Churros

  • 8 ounces (1/2 box) all-butter puff pastry, thawed according to package directions
  • 1 large egg, beaten
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • warm dulce de leche or melted chocolate, for serving, as desired
  1. Preheat oven to 425 degrees, preferably on convection.
  2. On a lightly floured surface, roll out puff pastry into a 12-by-16-inch rectangle.
  3. Brush lightly with a beaten egg.
  4. Fold in half into a 6-by-16-inch rectangle; press out air bubbles, then cut crosswise into 1/2-by-6-inch strips.
  5. Twist into spirals, pressing ends to gently adhere.
  6. Place 1 inch apart on 2 parchment-lined baking sheets; freeze 30 minutes. (Can be made and frozen up to 1 day ahead.)
  7. Bake, rotating sheets halfway through, until puffed and golden, 15 to 20 minutes.
  8. Combine sugar and cinnamon. While still hot, toss half of churros with half of sugar. Repeat with remaining churros and sugar.
  9. Serve immediately with warm dulce de leche or melted chocolate, as desired.

I’m bringing this dessert to share at Angie’s Fiesta Friday #162, co-hosted by Sarah @Tales from the Kitchen Shed and Liz @Spades, Spatulas, & Spoons. Enjoy!

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Garlicky Spaghetti with Mixed Greens


Almost as a “rule,” I increase the amount of garlic in every dish. Not this one! It incorporated two huge heads of garlic. Just my style. Mmmmm. 🙂

This recipe was adapted from Food and Wine, contributed by Kay Chun. I also loved that there were so many greens- two pounds!  I used a combination of kale and mixed baby greens. I also used whole wheat spaghetti. Quick, easy, healthy, and great!

I’m bringing this dish to share at my favorite blog party, Angie’s Fiesta Friday #161, co-hosted by Laura @Feast Wisely this week. Enjoy!

Yield: 6 servings

  • 3/4 cup extra-virgin olive oil
  • 1 cup panko
  • 2 tablespoons finely chopped parsley
  • coarse salt
  • freshly ground black pepper
  • 1 pound whole wheat spaghetti
  • 2/3 cup thinly sliced garlic (about 18 cloves or 2 large heads)
  • 2 pounds kale, mustard greens, or other mixed greens stemmed and leaves coarsely torn (24 cups)
 (I used 1 1/2 pounds kale & 1/2 pound mixed baby chard, kale, & spinach)
  • 2 tablespoons fresh lemon juice
  1. In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 
5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool.
  2. Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.
  3. In a large pot, combine 
the remaining 1/2 cup of oil with 
the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and 
light golden, 7 to 8 minutes.
  4. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper.
  5. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes.
  6. Divide the pasta among bowls and top with the panko.

Note: The toasted panko (without the parsley) can be stored in an airtight container at room temperature overnight. Stir in the parsley before serving.

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Flattened Chicken Thighs With Roasted Lemon Slices

My buddy is always teasing me because I never roast a whole chicken. She makes a beautiful roasted “lemon chicken” weekly for her family. Well, I don’t need to roast an entire chicken when there are dishes like this! Besides, we only want the thigh meat in my house. 🙂

This recipe was described as an “easy, super fragrant weeknight version of classic chicken under a brick,” using chicken thighs instead of a butterflied whole bird. I took it a step further by using boneless, skinless chicken thighs (my favorite), reducing the cooking time even further. (and reducing the fat!)

This dish was truly flavor-packed from the loaded garlic-herb-lemon marinade. I marinated the chicken overnight. After pan-searing under a weight, the chicken is finished by oven roasting it over lemon slices- my kind of “lemon chicken!” 🙂

This recipe was adapted from Mozza at Home by Nancy Silverton via The New York Times, contributed by Julia Moskin. We ate it with roasted potatoes, broccoli and acorn squash. Absolutely delicious.

I’m sharing my special chicken at Angie’s Fiesta Friday #159 co-hosted by Zeba @Food for the Soul and Jhuls @The Not So Creative Cook. Enjoy!

Yield: 6 to 10 servings

For the Marinade:

  • 2 lemons, rinsed
  • ¼ cup fresh thyme or oregano leaves
  • 2 tablespoons chopped fresh sage leaves
  • 1 ½ tablespoons chopped fresh Italian parsley
  • 10 to 12 medium or large garlic cloves, peeled and smashed
  • 1 teaspoon red chile flakes
  • 3 tablespoons extra-virgin olive oil

For the Chicken:

  • 10 boneless, skinless chicken thighs
  • 2 teaspoons coarse salt
  • 1-2 tablespoons canola oil, enough to coat the bottom of the skillet
  • 2 lemons, rinsed (I used the lemons from the marinade)
  • 6 fresh sage leaves
  • fresh thyme or oregano sprigs and sage leaves, for garnish
  1. Make the marinade: Use a vegetable peeler to shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer. Put strips in a large bowl or ziplock bag and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.
  2. Prepare the chicken: Put the thighs in the bag or bowl with the marinade. Turn the thighs gently to coat with the marinade. Seal the bag or cover bowl and refrigerate at least 2 hours or overnight. (I place the ziplock bag in a glass baking dish in case it leaks.)
  3. When ready to cook, remove thighs from marinade and place them on a baking sheet. (Reserve garlic cloves and lemon peel from the marinade; discard the liquid.)
  4. Sprinkle 1 teaspoon of salt over the chicken, then turn over and sprinkle with remaining 1 teaspoon salt.
  5. Transfer the chicken thighs, “skin side” down, to a 12-inch cast-iron skillet. Put it over medium-high heat, cover with parchment paper, and weigh down the chicken with the bottom of a 10-inch cast-iron skillet. (Or, use a lighter skillet weighed down with a large full can, a brick or another heavy object.)
  6. Once chicken is sizzling loudly, reduce heat to medium and cook without moving for about 5 minutes, until brown and crisp. To check for doneness, gently lift the corner of a chicken thigh with a metal spatula. The meat will come away cleanly from the bottom of the pan when it is done. If it is still stuck, do not pull but let it cook a little longer.
  7. When thighs are done, remove the weight and lift the chicken out of the pan. Transfer the thighs, browned side up, to a plate. Pour off most of the fat from the skillet, if necessary.
  8. Meanwhile, heat oven to 425 degrees, preferably on convection roast.
  9. Cut lemons in half and squeeze gently to remove some of the juice. Cut crosswise into 1/8-inch slices and lay on paper towels to absorb more juice.
  10. Place a layer of lemon slices in the skillet. Return all the browned chicken to the skillet on top of the lemons, browned side up. Tuck reserved lemon peel and garlic cloves down between the pieces. Tuck the remaining fresh sage leaves between the pieces as well.
  11. Transfer skillet to oven for 7 to 10 minutes. To test, remove a thigh, pierce it on the flesh side with a knife, and check that the juices are clear, or until the internal temperature is 165 degrees.
  12. Remove pan from oven and let thighs rest in the pan 5 to 10 minutes.
  13. Garnish with thyme or oregano sprigs and fresh sage around the thighs and serve from the pan at the table, with roasted lemon slices and garlic cloves.

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Baked Rice with Chicken & Mushrooms

I’m home with my kids for their second consecutive snow day today! 🙂 It seems like the perfect time to share one of my new favorite comfort food dishes- baked rice. It’s a full-flavored, complete meal in one pot. Delicious.

This version was adapted from The New York Times, contributed by David Tanis. This dish was different that others that I’ve made in the past because after the rice is baked, it is garnished with a sautéed vegetable topping. Loved it. I used cremini instead of trumpet mushrooms, and increased the amount of mushrooms, garlic, and peas. We ate it with roasted broccoli on the side. It would also be wonderful with a green salad.

I’m bringing this dish to share at Angie’s Fiesta Friday #158 this week, co-hosted by Ai @Ai Made it For You and Petra @Food Eat Love. Enjoy!

Yield: Serves 8

  • 2 1/2 pounds skinless boneless chicken thighs (about 10), cut into 2-inch chunks
  • coarse salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced (about 1 1/2 cups)
  • 1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
  • 1 bay leaf
  • 1 cup white wine
  • 2 cups white Basmati rice, soaked for 20 minutes, rinsed and drained
  • 20 ounces king trumpet mushrooms, cremini mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
  • 4 cups hot chicken stock
  • 3 tablespoons unsalted butter
  • 1 1/2 cups frozen peas, thawed
  • 4 garlic cloves, minced or smashed to a paste with a little salt
  • 3 tablespoons roughly chopped parsley
  1. Put chicken pieces in a 9×13-inch pyrex baking dish and season generously with salt and pepper. Set aside. Heat oven to 350 degrees, preferably on convection.
  2. Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat.
  3. Add onions and cook, stirring, until nicely browned, 5 to 8 minutes, then season with salt.
  4. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
  5. Add wine and simmer briskly until reduced by half, about 5 minutes.
  6. Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.)
  7. Add broth and bring to a simmer. Check broth for seasoning and adjust.
  8. Cover pot and cook for 10 minutes over medium heat.
  9. Transfer pot to oven and bake for 20 minutes.
  10. Finally, remove from oven and let rest for 10 minutes off heat.
  11. While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes.
  12. Add peas, if using, and heat through.
  13. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
  14. Fluff rice, then top with sautéed mushrooms and serve.

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