Cooking In The Raw! Magazine Spring 2014

Unscripted-Unedited-Unrehearsed, JUST RAW! www.CookingInTheRaw.net Volume 1 Issue 2 Spring 2014

First Signs of Spring What to drink on Easter Flowers, Art, Recipes, Gadgets and more!

Contents CONTENTS

Unscripted-Unedited-Unrehearsed JUST RAW!

Pg. 3 Pg. 4 Pg. 5 Pg. 6

About The Magazine Contents My Journey Easter Breakfast Spring

Pg. 7-10 Featured Artist Pg. 11 Recipes Pg. 12-18 Places Pg. 19-20 Pg. 21 Pg. 22-26 Pg. 27-28

Beverages The Vineyard This, That & More Recipes

Food, Friends, Fun!

Contributors: Larschelby “ Schel” Kidd Chef, Restaurant Consultant, Wine Educator, CITR! Show Host, CITR! Magazine Author/Editor, Recipe Developer mailto:info@cookingintheraw.net

Jackie Schwark Video Editor, Local Marketing Consultant, Video Producer, Creative Consultant mailto:Jackieschwark@Jackieschwark.com

Unscripted-Unedited-Unrehearsed JUST RAW! About the Magazine Welcome to the Spring issue of Cooking In The Raw! Magazine. This is a online quarterly magazine about the joys of cooking without any tension. If you are a food lover and enjoy cooking or gazing at beautiful pictures of food, you've come to the right place.

Food is the common thread that connects people from every culture.

Whether we are eating dinner with family at home, joining a cooking class or sharing recipes with are friends. Food has a way of uniting us through the comfort of the smell and the beauty on the plate. This all comes Together in Cooking In The Raw! Magazine.

Cooking In The Raw! Magazine will be your portal to Food and Beverages . “ I love to eat and I love to cook, Let’s explore together” -Larschelby ‘Schel” Kidd.

Cooking In The Raw! Online Cooking In The Raw!

Cooking In The Raw! Is a series of unedited and unscripted cooking videos and LIVE Shows. If I make a mistake it’s live!

Our magazine is also interactive. For example when you see the

logo click it for action!

Throughout the magazine you will see different symbols and live links to connect you to various content on the web.

Our mission, To introduce your palate to wonderful flavors, one “TASTE” at a time.

Like & Share:

/CITRMagazine for your ticket into the world of Food, Friends and Fun!

The Journey Continues Cooking as a child was fun. All of my memories of that period make me all misty while I think about them as I write. As a teenager however, Cough! Cough! It was totally different. I began to take on more responsibilities in the kitchen during family gatherings.

Playing sports, dating, cars, uh wait this is about cooking. Lol! Well my family on my fathers side started a business. Actually a couple of businesses. Soul food Catering and Tamales. This was primarily in Las Vegas, Nevada.

I remember my first introduction into hospitality. I was 16 and in need of summer money. Because of the large amount of family in Las Vegas getting a job in the hotels wasn’t a problem. It was at I believe the Flamingo Hotel, New Years Eve. I went from busboy to waiter in one evening. Whew! What a night.

Soul Food Catering and Tamales Who wasn’t catering Soul Food in the late 70’s early 80’s. It was like a competition for who made the best. I must admit though, My grandma did make the best Sweet Potato Pie and Apple Dumplings.

YUM!!!

There was nothing really exciting about the catering business to me. It was a lot of work with food we ate everyday and people wanted it. Maybe I was just to young to feel the adrenaline rush of servicing a large group. Maybe….

TAMALES! Now that was exciting. When preparing tamales it’s a family affair. Everyone has a job. Which are as follows; The meat maker and filler, the Masa Harina maker and filler, the Corn Husker, GO Nebraska! LOL!!!! The Roller, Packer and Bagger. Only grandma and the daughters made the fillings.

Secret family recipe of spices and TLC. The rest of us may help with the other duties. Including wait for it, WASHING DISHES! No matter how old I get I can’t seem to get away from washing dishes.  We sold tamales from Nevada to California. The best part about making tamales was taste testing and being able to take a few dozen home with you. YUM!

After High School Here is where it gets really short. I didn’t do much cooking after high school. At the time it just wasn’t that popular or profitable to be in the kitchen. So I changed directions to working various positions in Corporate America and Owning a Tax and Accounting firm. That’s like night and day, WOW! I would prepare meals or bake for dates and occasionally help out with family gathering meals but not much. The passion kind of left for a while. Sad, I did really miss it now that I look back on that period of my life. But something happened that would bring me back to where it all began. THE KITCHEN

French Toast w/Cabernet Jelly & House made Sausage

House made Sausage 1/4 lb ground beef (sub. Turkey, pork, chicken) 1-2T Spice mix (paprika, cayenne, garlic, onion, cumin powder) 1t Parsley Salt/Pepper to taste Orange Zest French Toast w/Cabernet Jelly 2 ea Eggs whole 1/2 t orange zest 1/4 t Vanilla extract 1/8 t Cinnamon 3 ea orange segments 2-3 T Cabernet Jelly

March 31, 2014 Sparky’s Hotdog Cart. Baseball Season Opening Day Sheboygan, WI.

After years of traveling, moving and visiting different places. Spring has taken on a new meaning for me today. When I think of Spring, gone are the days of pretty flowers in bloom everywhere, fresh spring fruits and veggies at the local farmers market.

For me, the first signs are simple. The snow is melting, it’s 40 degrees outside and the sun may or not be shining. “Laugh”

I now look forward to eating my first Hotdog outside and planning for “ April showers and May flowers” Take a visual tour with Cooking In The Raw! Magazine and welcome the new season. SPRING

Heads

Tails

Created by, JChristophersArt

jchristophersart1@yahoo.com

With his diverse interest in the areas of sports, business, music, cooking and art. Just to name a few.

Christopher Tucker (Barksdale) or JChristopher, his tag name known to those in the artist circle. Is bursting at the seams with creativity. I had an opportunity to chat it up with Christopher and explore the mind of this high energy creative and ask the Q that we all want to know. How do you do it?

Be inspired. I sure was‌‌jchristophersart1@yahoo.com

JChristophersart

The Interview CITR! Hello Christopher, thank you for opening up your schedule for CITR! Magazine.

CT. No, Thank you my friend.

CITR! I thought I’d do something different while interviewing you CT. Laugh! Do I dare ask?

CITR! Laugh! Well, because I’m interviewing an artist of many hats. I thought I would open with a little word association.

To get those creative juices flowing.

CT. You know I need very little sleep. Which means I’m always on and never off, Laugh! Let’s do it.

CITR! When I say the following words. What thoughts or words come to mind?

CITR! CT. CITR! CT. CITR! CT. CITR! CT.

Spring Renewal Food Love Wine History Art. Life

CITR! Spoken like a true creative type. I think we matched on a couple. It’s still early for me. Laugh!

CT. Laugh! Like I said before, Always on my friend, always on.

CITR! What is your muse for your art creations?

CT. My muse are my experiences, things I've read, eaten, heard or seen.

CITR! Describe for our readers your artistic style.

CT. My style lends itself to the masters of art especially Michelangelo, Henry O'Tanner, Chuck Close, John Ramita and the unknown, anonymous graffiti artists of New York City.

CITR! What is your favorite food or cuisine to cook?

CT. I am a HUGE fan of rustic, made from scratch Italian and Sicilian dishes.

CITR! Your Preferred wine grape?

CT. I am enamored with the Beaujolais grape. It's deepness tells a great story to my pallet.

CITR! Your most inspirational quote?

CT. "In the beginning, God created the. Heavens and the Earth." Genesis 1:1 CITR! If you could be anywhere to paint, eat and have wine. Where would that be?

CT. Florence, Italy, with Rome a razor's edge second.

CITR! Being a student of yourself, How would you describe who you are?

CT. I am a man who was raised understanding history and legacy. From the art I create, the music I listen, the cuisine and wine I consume, to the history of the family unit I reside in and represent.

My process is actually quite simple, I allow myself to become an instrument just like paper, canvas, pigment and a brush; then I just let God do His thang.

CITR! That was really deep and thought provoking. It also woke me up and I’m hungry. Let’s have breakfast! Laugh!

(JChristopher gives Schel a shoulder shrug, smile and a wink.)

To explore the mind and art of Jchristopher link up with him here; jchristophersart1@yahoo.com

Many times you read a recipe and the creator says "make it your own”. CITR! Magazine wants you to do just that.

“MAKE IT YOUR OWN” This issue will have recipes with no measurements. Only the ingredients and steps.

You decide how much of each ingredient to add. Have Fun! If you like, you can post pictures of your dish here(oooo)

Shrimp Scampi

2-4 servings

Ingredients: Angel Hair Pasta Garlic Cloves EVOO Butter (unsalted) Salt & Pepper to taste Steps 1. Clean shrimp 2. Cook the pasta according to package directions 3. Mince garlic 4. Heat oil and butter in a sauté pan on medium high heat 5. Add Garlic 6. Add Shrimp sauté until cooked through 7. Add cooked pasta 8. Season to taste with salt and pepper 9. Serve Pasta w/Sour Cream Sauce 2-4 servings Ingredients: Angel Hair Pasta EVOO Grape Tomatoes Garlic Cloves sliced Onion Julienne Sour Cream Salt/Pepper Dried Oregano Parsley Garnish Pasta Water as needed

Steps 1. Cook Pasta according to directions 2. Heat EVOO in pan and add tomatoes cook 3 min 3. Add garlic and onions cook till softened 4. Add cooked pasta to pan toss/stir 5. Add a little of the pasta water 6. Add the sour cream toss/stir 7. Note: add pasta water to adjust sauce consistency 8. Add s/p, oregano and parsley, Taste and serve!

Steps Pasta w/Spring Pea Puree & Pancetta 2-4 serv 1. Cook pasta according to directions 2. Add peas to a blender and puree with 3-4T water or broth Ingredients: 3. Sauté pancetta in medium hot pan. Remove drain Angel Hair Pasta Pancetta 4. Discard oil but 2 T. Add Onion and garlic (do not burn Onion garlic) Garlic 5. Add Pasta and 1/4c pasta water Pea Puree 6. Add pea puree. Salt/Pepper to taste. (adjust sauce Salt and Pepper to taste consistency) Parmesan Cheese 7. Garnish with Parmesan cheese

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The warmth of the sun in the early morning welcomes visitors to bakeries, diners and coffee shops that are filled with voices of young and old. You can just feel the excitement as if everyone is saying melt away, melt away snow. Spring is coming!

We enjoy walks along the lakefront as we feel the sun shine on our faces. We are in awe as new life begins. The plants reaching towards the sky, awakening from a winter slumber. This is our Sheboygan.

Enjoy this picture. Tribute of some our favorite Spring Time things Sheboygan County, WI.

Rick’s House of Flowers For 33 years Rick’s House of Flowers has been keeping lovers in love and Sheboygan County residents stocked with fresh cut flowers. Rick’s House of Flowers opened it’s doors May 1, 1981at 600 Broadway St. in Historical Downtown Sheboygan Falls. With Easter approaching fast I visited owner Rick to find out what keeps him so fresh? With flowers that is. Laugh! And get tips on flower designs for my table.

CITR! So Rick, after 33 years of being in this business what keeps you going strong?

Rick: I truly enjoy what I do and always have. I was fortunate to be in a business that I wanted to be in at such a young age.

CITR! Did you ever wanted to or thought about changing careers?

Rick: No. I’ve seen so many people move from job to job, career to career searching for something that makes them happy.

I’m glad that for me it was a natural fit.

CITR! How so?

Rick: I grew up on a farm and we had gardens of vegetables, fruits, etc. But I was particularly interested in the beautiful colors of the flowers that grew on our land. I was an artist and creative at heart. Art was my favorite subject in school. So after High School I enrolled in a Floral Arts & Design program at my local community college, Lakeshore Technical Institute (LTC).

CITR! Were there many opportunities in your career of choice at the time?

RICK: Yes. I worked for a local Florist. The funny part is I started one week before Valentines Day, Laugh!

CITR! Whoa!!! That didn’t change your mind? It would have changed mine. Laugh!

Rick: No. Was I a little afraid, Heck Yea! Laugh! But my boss at the time taught me a lot about the business. It was a great experience after completing the Floral Arts & Design program.

CITR! So, how did Rick’s House of Flowers come to be?

Rick: Well the business I worked for expanded into Sheboygan Falls and after I had worked for them and managed the Sheboygan Falls location for 3 years. I offered to purchase the business CITR! How old were you then?

Rick: 22 CITR! Are you serious? Had you only worked for this business and know one else or any other type of business?

That was a mouth full, Laugh!

Rick: Sure I was, Laugh! I was terrified. But this was what I wanted to do for the rest of my life. This was the business That I had been absorbed in for several years. It was all I needed to know. The rest was applying what I had learned.

CITR! Obviously you made it work or we wouldn't be having this interview, laugh! What changes have you noticed since Your beginning and how do you deal with the challenges of competition?

Rick: The flower business has changed. You can get flowers almost anywhere. But a few things set us apart from others.

CITR! They are?

Rick: Customer service and the relationships we built over the years, Consistent quality, local delivery and fresh cut flowers

CITR! Good points. How as the internet and customers having access to competitors online affected your business?

Rick: With time comes change. We had to adopt to those changes as well without sacrificing our standards. We sell online!

CITR! Ok Rick, here’s the most important Q. What is your favorite food to cook at home?

Rick: Laugh! I try not to cook. Laugh!! But I do like pizza!

CITR! Laugh! Thanks Rick for the interview. We will have to try and get you in the kitchen, maybe on video making a home cooked meal for Cooking In The Raw! Magazine Rick: Good luck to you! Laugh! Thank you for the interview CITR! How about a lesson in floral arrangements?

Rick: Sure

Rick’s House of Flowers LLC Sheboygan Falls, WI. Tel. 1800-626-7425 Website: www.RicksHouseofFlowers.com

Now I’m geared up for SPRING! CITR! Magazine

There are a few things that are enjoyable and reminiscent of Spring. Easter Egg hunting, Ham, Brunch or lamb. But for a local business in Sheboygan, WI. it’s Olive Oil. One of our favorite spots is Olivada. Located along the shores of Lake Michigan situated in a refurbished and modernized fish shanty.

The owners are Tyler & Carrie Guell. They went from consumers of mediocre olive oil to proprietors of great tasting quality Extra Virgin Olive Oil. The business was born from there own experiences with trying to find extra virgin olive oil that would suit their tastes. But with the many choices at your local store of brands, labels and mixed oil, how does one decide what to purchase? Well after purchasing and tasting many oils and literally pouring some bottles down the drain. It was decided to just open their own shop and educate the consumer on quality Olive Oil. Olivada offers a unique shopping experience. They have over 45+ Extra Virgin Olive Oils & Balsamic Vinegars to, wait for it, Try before you buy! Each of your selections are hand bottled before your eyes to ensure that, what you sampled is exactly what is being bottled. “We learned that if your olive oil is not FRESH it will have absolutely NO health benefits to you. whatsoever!”

At Olivada they know exactly when their EVOO’s have been crushed. “There are only two crushes that happen twice a year and we get both!” Not sure which ones to buy. Olivada is here to help. They will take you through the education and tasting process of oils and vinegars so you have a better understanding of what “FRESH” Extra Virgin Olive Oils are suppose to taste and smell like.

“If you're a local and haven’t visited Olivada. Stop down by us, you’ll be glad you did!” For visitors to the area, make sure this is on your list of places to shop. Olivada also offers various gift ideas, pasta’s, bread mixes, popcorn, pesto's and more.

Olivada 641 Riverfront Drive Sheboygan, WI. www.Olivada.com

What will we be sipping this Spring?

Haven’t decided on what to serve for your Easter meal. After sampling quite a few bottles we’ve decided on these 5 to get you started.

The selection was made based on guest appeal and to accommodate different palates and dishes. With the exception of the Beer. It just happens to be a favorite of ours.

Have fun but drink responsible. -CITR!

Riondo Prosecco Ripe and fruity.

Just perfect on it’s own or use for that brunch mimosa

Smooking Loon Unoaked Chardonnay Crisp, Clean and Fresh Tasting. Flavors of citrus, pear and mellon.

Sangre de Toro Carinena is the grape. This spanish red is sure to please. Hints of spice , blackberry with smooth tannins. Try this instead of Pinot Noir.

How could I drink anything else this Easter.

Red Door Made from the Wisconsin Marechal Foch grape, it is fruit forward with earthy undertones, tastes of black cherries with a smooth finish.

F2 Made with two Wisconsin grapes, Frontenac and Foch (F2), to create a fruit forward explosion of vanilla, toasted marshmallow and chocolate flavors followed by a hint of oak.

How it all began When it comes to wines and grape growing. Wisconsin is the up and coming wine area to explore.

So let’s start from the beginning. It was in the early 1840s, a Hungarian immigrant named Agoston Haraszthy who founded the beginning of the Wisconsin industry we recognize today. He brought with him to Wisconsin grape varietals from Europe to establish a vineyard.

However, through trial and error and because of the harsh winters he was not convinced that Wisconsin was suitable for wine grape production.

With great disappointment he fled the state to California and went on to establish the California wine industry. But because of the foundation he laid and the attraction of wine, many that followed explored many different grape varieties until winter hardy hybrids prove to be suitable to the climate. Although some wineries produce wine from grapes from other states it clearly shows that the talent to produce wine exist in the state.

Winery Time Line: 1967 Von Stiehl Winery, established as the first winery in the state of Wisconsin producing wines from Door County Cherries.

1972 Three Lakes Winery, The second winery established producing wines from Wisconsin Cranberries and other fruits 1972 Wollersheim family buys Haraszthy vineyard, Wollersheim Winery established making wine from wine grapes grown on the estate 1970-2014 to date there are approximately 80 wineries established in Wisconsin and more opening every year.

The Grapes Syval, Vidal, Vignoles, St. Pepin La Crosse, Edelweiss, Swenson, St Croix, Petite Pearl, Foch. This is just a small list of the Different wine grape varieties that are grown in the state of Wisconsin.

In The Vineyard

Early wet Spring Photo by LEK

Springtime in a Wisconsin Vineyard Pruning occurs in the early to mid Spring in Wisconsin. I always prune in the Winter. Springtime brings rain and late frost.

2014 has been a real challenge so far. I have minimal damage in the vineyard. Our winter was very cold with extended days below zero. Because of the cold weather, I was only able to prune half of the vines. It will however be interesting to observe growth in the vineyard with two different pruning times. December and April.

Springtime in the Vineyard Photos by LEK

Local Eats! Local Treats!

Have you signed up with your local CSA? We have!

Cooking In The Raw! Magazine is proud to announce it’s partnership with Restoration Farms. Restoration Farms is a local non-profit. A Sustainable working farm that provides community education on healthy food choices through outreach programs and workshops.

This community supported farm also offers a Community Supported Agriculture program (CSA). Members of the CSA will receive for the season a portion of the harvest every week from June through October. Each week brings an assortment of different vegetables and herbs that vary with the season.

CITR! Magazine cares about what you eat. With this partnership we will be able to give a true Farm to Table experience. Look for video, live shows and recipes on how to cook with what’s in season.

Click their logo to learn more about Restoration Farms.

Featured Kitchen Gadget This will surprise you. This seasons kitchen gadget feature is, The Brown Paper Bag! It has more uses than carrying sandwiches or holding groceries. Well you can use it steam roasted peppers after grilling, ripening fruits and vegetables.

This seasons usage for CITR! Magazine is to make POPCORN! That’s right. Good old fashioned popcorn. In keeping in step with controlling what we eat. Making your own popcorn can be a healthy treat for you and the entire family. Simple ingredients and quick to make. Just follow our easy to make popcorn recipe and flavor it the way you want.

Ingredients: ½ c kernels' organic preferred 1-2T EVOO or Butter Unsalted Salt to taste (optional) Spices (you decide) 1 small brown paper bag Steps 1: Pour kernels' into paper bag Close and fold tightly to secure bag

Step 2: Place into microwave Set time for 2 min 20 sec on high (microwaves vary in cooking temp consult Your owners manual about yours)

Step 3: Now watch the magic happen Open carefully pour into a bowl Add EVOO or Butter Flavor and enjoy!

White Bean Vegetarian Chili 2-4 servings Ingredients: 1c Great Northern White Beans 4c Water 1 med Onion small diced 4 cloves garlic chopped 1c chopped tomatoes or 3 med tomatoes or 1 can Spice mix to taste (spice it how you like it) Salt and Pepper to taste Spinach Garnish (optional) This is also used as a filling for Vegetarian Enchiladas

What came first? The Chicken or the Egg?

Spring Potato & Vegetable Salad W/ Balsamic Vin 2-4 servings Ingredients 8 Asparagus Spears 2 Red Potatoes Medium 1 Scallion 1 Carrot 1/4 C Spring Peas Balsamic Vin EVOO Balsamic Vinegar Mustard Honey Salt/Pepper Herbs

Spring Pea Spread 2-4 servings Ingredients 1 c Spring Peas 1 Garlic Clove minced 2 T Onion sliced 2 T EVOO Lemon Juice 3 drops Oregano Dried Pinch Salt & Pepper to taste

Steps 1. SautĂŠ onion and garlic 2. Heat peas 3. Puree Onion mix and Peas

4. Add oregano, Lemon Juice 5. Season to taste Serve room temp with crusty bread

The Show

Live and Pre-Recorded

Click Above to visit the Cooking In The Raw! Channel

Easter Dinner Is Served!

Blanched Asparagus w/Orange Vin Flat Roasted Hen w/Cranberry Orange Jelly Glaze Pearl Potatoes SautĂŠed in Butter and Parsley

Sheboygan Hangout Local

Cooking In The Raw! A show that is Unedited, Unscripted and Unrehearsed. If I make a mistake its live.

Learn cooking techniques and use of different ingredients. Live Show schedule visit www.CookingInTheRaw.net Do you have questions on food and beverage pairings? Watch my series SIPS, TIPS and SNACKS! I'll share insights on how to pair drinks with food, wine tips and simple dishes that you can prepare at home for a small party!

From the Oven

Blueberry Muffins 1 dozen Ingredients: 1 ½ c All Purpose Flour 1/2t Baking Soda 1 t Baking Powder 1t Salt 2/3c Brown Sugar 1/3c 1 1/2c 1t 1c

EVOO Egg Half & Half Vanilla Extract Blueberries

Steps: Oven temp 350 degrees 1. Lightly oil a muffin tin 2. Mix and sift all dry ingredients in a bowl 3. Mix all of the wet ingredients in a separate bowl 4. Fold wet into dry ingredients lumps are ok 5. Fold in blueberries 6. Spoon into muffin pan and bake for 20-25 min 7. Test for doneness with a toothpick.

Baked Apple & Banana w/Crumb Topping

Carmel Corn (Cracker Jacks)

Ingredients: 2 Apples medium 1 Banana small 1 t Lemon juice 3 T Sugar/Cinnamon mix 1/4 t Salt Ricotta (opt) Crumb Topping 1 c Oats 1/2 c Brown Sugar 1/4 c AP Flour 2 ½ oz Butter Softened

Ingredients: 8 c Popped Corn (see gadget page?)

1 c Fruit/Nut Mix 1 t EVOO 1/4 c Sugar 1/4 t Salt 3 T Butter 1 ½ T Honey 3 T Half & Half

Steps (oven temp 350 degrees) 1. Make the crumb topping first. Mix all ingredients together 2. Dice apples & banana and mix with lemon juice sugar mix and salt 3. Put into oven proof dish cover with crumb topping 4. Bake for 25-30 min until golden on top 5. Serve with ricotta or whipped cream 4 servings

Steps (oven temp 350 degrees) 1. Line a baking pan with foil and EVOO 2. Make the caramel: melt sugar in small sauce pot over low heat until it begins to turn amber in color. (do not burn) 3. Add butter and salt to sugar and stir to melt butter 4. Add honey and stir to combine 5. Stir in the half & half and simmer for 2-3 min 6. Add nut mix to a large bowl with popcorn 7. Pour caramel over mix and stir to coat.

8. Pour onto prepared pan and level. Bake for 12-15 Min. Cool, break apart and enjoy!

Content Contributions If you are a blogger, writer, photographer, recipe developer, cook Amateur or Professional and would like to Have your content appear in a issue of Cooking In The Raw! Magazine. We look forward to hearing from you.

Contact us: mailto:info@cookingintheraw.net or P.O. Box 212 Kohler, WI. 53044

Advertising Inquiries: Would you like to advertise with us?

Cooking In The Raw! Magazine is quarterly online source of information with a audience of foodies, wine drinkers and adventurous palates looking to make discoveries and indulge in their passion for “TASTES�

We want to help you connect with are subscribers utilizing are different online resources. For more info. mailto:info@cookingintheraw.net or P.O. Box 212 Kohler, WI. 53044

JChristophersArt

Unscripted-Unedited-Unrehearsed, JUST RAW! Volume 1 Issue 3 Summer 2014

www.CookingInTheRaw.net

Upcoming Issue BBQ, B&B’s and Beach

Summer Time!