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Food

Read all the posts written about buying, cooking, and preserving food.

  • OK, so you’ve got a garden – what are you going to do with it? OK, so here we are, at what, for us here at Chez Siberia, is well on the way to the prime production time out there in the garden. And frankly, even though we’ve been doing this for (ahem) 35 years, we, too get the shakes when we look out there (and our garden is not ...
  • Pickling time Now, I would not necessarily say that you can make pickles out of anything, but considering the fact that you can make pickles out of watermelon rind and zucchini, I think it’s not a real stretch to say so. At this point in the gardening season, the veggies out there are pumping out amazing amounts ...
  • Make dessert a dessert: Chocolate Banana Cream Pie There are times when right down to the tops of your sneakers, what you want is a dessert that has basically no redeeming qualities whatsoever. I don’t know that anyone can be blamed for that. This is something that frankly, if you know in the morning that you are going to have informal guests that ...
  • More good for you beans! Yes, I know it’s summer and the grills are just hopping out there. Who wants to read about more bean dishes, right? Well, you can’t eat meat all the time. A couple of vegetarian meals a week is not going to hurt anyone and these garbanzo bean burgers (say that three times fast) are tasty, filled ...
  • Thoughts on a Sunday night Summertime is very busy for everyone, but here are a few thoughts. 1. This is a sawhorse. One of the things on my ‘to do’ list (which is becoming more urgent as time goes on, as I get older) is getting more involved in woodworking. On an odd chance, I searched on ‘wood working classes’ ...
  • One a penny, two a penny..hot cross buns This is the time of the year when you can find all sorts of seasonal/holiday treats in your local grocery store or bakery (if you have one). My seasonal guilty pleasure are hot cross buns. I have not had them in years but my brain certainly remembers the taste and so..I picked up a package ...
  • Think Irish? Think Lamb! Yes, yes, I know, St. Patrick’s Day is coming up fast and the usual thing is corned beef and cabbage. But, let me make the case for something else: lamb. First, let’s look at this historically. Anyone in Ireland who ate beef was probably a) rich and b) not Irish. Raising beef takes a lot of ...
  • Pip, Pip … and all those sorts of disasters Never, ever let it be said that your dear old Aunty cannot snatch disaster from the jaws of victory. Given enough distractions, 50-odd years of cooking muscle memory can go flying right out the window, taking the recipe with it, straight down into the toilet. Exhibit A: This morning, before the DH and I left ...
  • Last-minute dinner Sometimes, everything in the day just conspires to prevent you from being super organized and you come home at 5 p.m. to nothing taken out for dinner. This is one of those lessons in having things on the shelf. Not that I would promote this on an ongoing basis, but sometimes, you want something fast ...
  • Live blogging a snowstorm With the best will in the world, there is not much Aunt Toby can do this morning about the weather in the eastern US. I’m frankly hunkered down in a motel room near an airport, lighting candles and hoping for a break in the weather in time for the DH and I to take a ...
  • Everything you NEVER wanted to know about ‘magic cookie bars’ When I started thinking about this post, all I figured on discussing was the fact that the socalled ‘magic cookie bar’, which is almost a staple at school and church bake sales and Christmas cookie swaps, is actually an item which is not set in stone because the thing that makes the bar cookie ‘magic’ ...
  • Bits and Pieces Sigh. It’s been one of those weeks (and weekends), my little wombats. So you get odds and ends, bits and pieces, random thoughts, and whatever I’ve cleaned out of the fridge. Lucky you. If you are from the Southern Hemisphere, them please forgive the following statement which is on the one hand, one of those obvious items ...
  • Sometimes you just want a plain cookie Having come through the Holiday Season(tm) here at Chez Siberia (where, for the last couple of weeks, thanks to Polar Vortex – now there’s a name that needs to be registered – it’s been more Siberian than we’ve had in a very long time) mostly intact, I received a request from the DH for ...
  • More from left-over liquor-land: Orange Extract At this time of the year, you might find yourself with a box of oranges as a gift (or, as part of a fund-raiser). Now, you can certainly eat them and toss the orange rinds. No one would fault you for that (although there are a lot of things you can do with orange ...
  • Theme and Variations on a Brownie Some folks like their brownies chewy. Some folks like their brownies fudgy. Some people like them cakey and others claim that if they’re cakey then they are not brownies. Then there is the PN crowd (pro-nuts) and the other sort of people. Brownies bring out loyalties. Now, I’m PN and fairly AC (anti-cakey), but one ...
  • Go Straight to January As is my wont, your Aunty is going to completely skip over the rest of the holiday season and land squarely on January 1, 2014 . Feet first. I figure that you have the rest of this month firmly set up with open houses, family breakfasts, brunches and dinners, right up to 11:59 p.m. on ...
  • Last Minute Holiday Meal: Ayyyyyyy! Wednesday morning. Your old Aunty was sent an IM this morning (and for anyone outside these here Semi-United States today is the day before what is probably the biggest non-religious family get togethers in the country) from a friend. In a complete panic. He’d just been informed by his partner that they were expected to ...
  • Kiddie Food We all have connections with food that we ate when we were young (shoot, Proust wrote a 900+ page novel based on his scent memory of what is actually a rather small vanilla cookie). Whether it’s some sort of soup or mac and cheese or a cookie or pie only made at holiday time, we ...
  • Liquor Gifts: What to do? If you are the sort of person/couple/fam that receives liquor gifts at the holidays or gets ‘regifted’ liquor from family or friends, then this post is…for..you. Here is a way to create an even better gift (if only for yourself): Make vanilla extract. Actually, you can use the same technique to make other extracts as ...
  • Timely suggestions OK, folks, sometimes it is good to, as they say in the classical music biz, ‘recapitulate the theme’ before we go on to the ‘variations.’ In your Aunty’s case this weekend, it hit me (literally; the calendar fell off the fridge) that we are now half-way through August, which means many things to many families: 1. ...
  • Stalking the Wild Spaghetti Squash Shhhhhhhh. We’ve now encountered the elusive spaghetti squash in her native habitat. If you look carefully, you can see her crouching here, under the large spiny leaves toward the back. Quiet now; we don’t want to spook her. As you can see, she is taking what is referred to as ‘the spaghetti squash protective squat’, the ...
  • It’s that time of the year: Tomatoes I used to have a coworker who’d literally leave bags of produce from his garden on your desk. Leaving a big display with a polite sign in the break room was definitely not his style; he could not imagine anyone NOT wanting zucchinis of a size that required a saddle and bridle. And since he ...
  • Currant Affair What you see in the photo here are what are referred to as black currants, one of the members of the ribes family (which also includes red and white currants and gooseberries), which are a woody flowering plant native to Central and Northern Europe. Red currants are much much smaller (which makes them tedious to ...
  • Totally Worthless But Yummy: Chiffon Cake With a Surprise When the Little Siberians(tm) were young, they accused your dear old Aunty of sticking all sorts of nutritional boosters into baked goods, from the philosophy that if they were going to be eating them anyway, the least I could go was take a bit of the naughtiness out of them. They were actually right ...
  • Hold the Salt Your dear Aunty is here today to do a little bit of food and health stuff. Today’s topic is salt. If you eat processed foods (that is, you buy them in a can, bottle, box, tub or plastic bag at your grocery store), you are getting a lot of added salt (we are not discussing what ...
  • Salmon Burgers for the sodium challenged A couple of years ago, we found a family who live a couple of hours away from us, who have a business whereby they go up to Alaska and fish for salmon. They have it processed up there and sent back and they sell it locally. So, we buy their product because a) it’s cheaper ...
  • Two Dead Bananas There comes a time, my little wombats, in everyone’s life, when you are left with two bananas which are, shall we say, ‘long in the tooth’ and your ‘go-to’ dead banana recipe calls for three and then, where are you? Well, for one thing, you are there with two dead bananas and either you give up ...
  • More Veggies: Bean Burgers Good morning, my little wombats – in the spirit of making small improvements, your Aunty is offering something that we have had good luck with here at Chez Siberia: The Bean Burger. Now, if you have tried so-called ‘veggie burgers’ in the past and have not been really pleased with them, you and your ...
  • Bean Cooking Tip of the Day: Clean ‘em before you soak ‘em One of the ‘complaints’ (disadvantages? annoyances?) about cooking with dried beans is that you have to wash and soak them before you cook them. And you need to cook them ‘low and slow’ for a very long time. Well, here’s another one, but no one should allow this particular step to stand in their ...
  • Fast and Furious: Are you ready for Sandy? This is a quick and dirty post, pulling up several of what I think are the most useful of my prior posts of being ready for weather related emergencies. For readers living between about North Carolina and Maine, I think you need to think seriously about what will hit late in the weekend up through ...
  • Beans, in black and white Look into my eyes (you’ll have to do your own Transylvanian accent here, I’m afraid) and repeat after me…. “Beans are not just for chili and soups…beans are not just for chili and soups…” You’re feeling your eyes getting heavier…and heavier….. OK, enough of the hypnosis. I realize that there are readers who suspect that your ...
  • A slaw by any other name OK, peoples!! The word ‘slaw’ is derived from the Dutch word for salad, so a slaw is a slaw is a slaw. Cole slaw (or, as some folks in the South refer to it, merely ‘slaw’) is shredded cabbage salad. The addition of carrots and oddments such as raisins (was this to get children to ...
  • How to get more veggies into your diet Aunt Toby is NOT here today to flog y’all with the ‘you ought to eat more green stuff’ message. We all know it. It’s like flossing your teeth. And we don’t do it and we don’t do it and we feel guilty and then we go to the doctor and the doctor tells us ...
  • Bread Flour Bake Off One of the more interesting things going on in the food world in the US is that region by region, state by state, farmers have made the decision to go back to growing fruits, veggies and grains that were grown in their areas a long time ago. Considering what can happen with climate change and ...
  • Garden Planning: The end dictates the beginning Not that Aunt Toby would ever discourage anyone from gardening (digging around in the dirt is your Aunty’s favorite sport), but let’s be realistic about this: If what you are looking to end up with this year from your gardening is a houseful of food, then a whole lot of thought has to go ...
  • Where Aunt Toby tells you to give up canned goods for the holidays In the Northern Hemisphere, right now is the coldest, darkest, most depressing time of the year, which is why we have people doing everything from lighting bonfires, stringing electric lights, and entertaining anyone who wanders by with food and drink. All in the service of bringing back the sun (or the spring, or whatever ...
  • It doesn’t always work the way you think it should This, my friends, is an empty plate (now there’s a ‘no duh’ if I ever saw one, right?). It was supposed to be filled up with a favorite cookie, rugelach (which is technically speaking just a crescent shaped rolled up cookie filled with various fillings). But it’s not. Those went out to feed the chickens, ...
  • Kale, Kale – The Gang’s All Here Confession Time: Aunt Toby has tried…Lord knows I have tried… to like kale. Kale is one of those veggies that everyone writes glowingly about. It’s great stuff, full of B-everything, anti-inflammatory as all get out. Everyone should eat a boat-load and so on. I have never, until this past weekend, made a kale dish that ...
  • Dinner for One: Vegetarian Style One more time into the kitchen my friends! And this time, we are going hard core vegetable, with lentils. (ok…all of you heading for the doors, just give us a moment to go over this, please) Something I learned recently is that for those of us who have been discouraged from making dried beans because of ...
  • Dinner for One: Chicken Pot Thighs OK..so are we ready, my little starving artisans? Ready for good, yummy, mmmmmmmm good food for just you? With maybe a little bit of leftovers so that you have something for tomorrow or a couple of days from now? Well, you have come to the right place. I think one of the barriers to good eating for ...
  • It’s a Dinner For One Weekend!!! One of the special parts of doing the recent poll were the comments that people included about things that they would find useful. One person commented about smaller recipes for one or two people, things that would be easy to make and so on. So, mystery visitor, this weekend is for YOU!! That’s right, this weekend ...
  • In more hot water In our last episode, it was all about simmering water and softboiled eggs. Today, we’re going to continue the discussion about heat and eggs with boiling water, hard boiled eggs and then eggs that are baked, shirred eggs. One of the major differences about applying high heat to the protein in eggs (that is, producing ‘hard ...
  • In Hot Water How to know when a pot is simmering. How to make a soft-boiled egg.
  • Zombie Cooking Rather than cooking zombies (which, by the way, is easiest during the winter, when they are not moving around and are easier to catch and dispatch. But you knew that already, right?). But in any case, to return to our usual example: You and a bunch of your friends are holed up in ...
  • Apple Sauce Now, you are asking yourselves, “Why bother making apple sauce? I can buy apple sauce.” That’s true. But making apple sauce is as easy as falling off the proverbial log and this way, you know what’s going into it. If you are a package or jar label reader (and most of us are NOT), and ...
  • Apples of my eye We tend to take apples pretty much for granted here in the US. We grow a lot of apples here and except for the deep deep South and the southwest, we’ve pretty much got apples covered. And we have our own mythology in terms of the spread of apples in the US – John Chapman, ...
  • Anatomy of a Bean Rollup Folks, your Aunt Toby has a batting average on entertaining that hovers pretty far down there (well, I got better at batting when I learned to raise my elbow but that’s a story for another time), which is why the most popular birthday party my kids ever had was ‘let’s go bowling’. High anxiety ...
  • Pepper Cole Slaw Anyone who visits here regularly knows that Aunt Toby is a real fan of all things cabbage. One reason is that cabbage is good for you. Another is, for my money, it’s more texturally interesting than other greens, particularly the lettuces. The third thing is that cabbage, because it has more taste ‘oomph’, can ...
  • Busy Summer Days Well, like everyone else in the summer, we tend to throw the household into ‘overdrive’ because so many things need to be done and can only get done when a) they are in season and b) the weather is warm and dry enough to do them. So, this week has been super busy, starting ...
  • Lightweight Cheesecake, Courtesy of My Dad My father was a first generation American; his father came from (depending on what period you are referring to) Austria/Russia/the Ukraine, and married a woman whose parents were basically from the same area as he was from (when you come to a new country, marrying someone who’s a ‘landsman’ is sort of a piece of ...
  • Tropic Island Cake A yummy cake with small amounts of sugar and no frosting? Yes!
  • The Hot Dish This Season is Chicken Pot Pie Or, it might be meatloaf or mac and cheese. So sayeth the New York Times in a recent article about what’s being served at the parties for the fashionables. Comfort food. Not that I blame anyone – when I’m feeling poor, done to, anxious, and scared, I reach for childhood favs too. Recently, the DH, ...
  • Why Where You Get Your Food is Important: The Glow in the Dark Edition The explosion at the Japanese nuclear power plant makes knowing where your food is grown and how clean it is more important than ever.
  • New Year’s Resolution: Gonna Eat Better Many times, it is worthwhile to make up a whole lot of something if you have a freezer. That way you have dinners already prepared.
  • Forget the Cookies! Bake a Cake! When you don’t have time, or are just tired of decorating all those holiday cookies, a pound cake makes a really good gift.
  • Where Chemistry Meets the Kitchen: Cookies How to make the famous “O cookie” and why it works.
  • Heritage Turkey for Thanksgiving Heritage breed turkeys are a whole different beast when it comes to cooking for Thanksgiving.
  • Beer Makes Bread? Sort of. This past week, my younger daughter put up a note on her Facebook page about smelling ale and it making her want to bake bread. And I thought, “hunh…is there enough yeast still left in beer or ale to do that?” Now, scientifically, what happens with beer or wine for that matter is that the ...
  • Saving Money Creatively With Kids One of the ‘not such a secret’ ways to saving money is first not spending it. The second half is actually taking the money you are not spending and putting it in an account someplace so that you aren’t just substituting ‘not spending’ on xxx for ‘spending on’ y. But some things are hard to ...
  • Cheap and Good: Broccoli-Potatoes-Sauce There are times during the year when it is cold, miserable, dark, nasty and thoroughly gloomy and Aunt Toby is not in the mood to cook anything that does not have a heapin’ hunk of comfort in it. Tonight was one of those times. It was in the 30s, windy, raining, and just depressing all ...
  • Kale, Kale, The Gang’s All Here I feel that as a public service, I have to tell you something: Sometimes, you just have to do things because they are good for you. You may learn to like them later. That is the way it is with kale. Just eat it. Find a way to eat it that works for you, but ...
  • Grape Jam, or My Kitchen Aid is Busted The DH and I have been at this marriage/housekeeping thing for a very long time, but even we have not done everything. This year, I became very sensitive to the whole ‘is there no food that doesn’t have high fructose corn syrup in it?” thing and decided that since PB&J is the “go to” ...
  • Picking a Cantaloupe here’s how to pick a cantaloupe.
  • Getcher Pears NOW! Pears have a limited time when they are at their best. Here’s another thing to do when you have pears that might be a little “past it” but still taste good.
  • Aunt Toby Takes A Cooking Class taking a cooking class can give you a whole new perspective on your skills in the kitchen.
  • Overwhelmed with tomatoes? what to do when all you see are tomatoes for miles around?
  • Garlic Update Garlic is easy to grow and easy to put away for the winter.
  • Royal Burgundy – Beans, that is We’re pretty loosey-goosey here at KCE; Aunt Toby doesn’t tend to promote or recommend products. A lot of that has to do with the fact that what works here at Chez Siberia just might not work for readers where in particular you are. But I’m making a special case here with Royal Burgundy Beans. For ...
  • So, You Want a Farmers’ Market I was reading a post on Facebook the other day with regard to farmers markets and one commenter wrote that every town needed one and that her city did not. On the face of it, that sounds like something out of a ‘say wha?” sort of experience. Doesn’t every place have a farmers market? ...
  • More Brisket BBQ – Asian Pulled Beef All pulled beef looks the same, so I’m not going to give you a photo essay on that. Go here: Pulled BBQ But I do have a totally “Aunt Toby Sticks Her head in the Fridge and Sees What Comes Out” sort of BBQ. We had guests coming on Friday night. I also had to go to ...
  • How to get kids to eat fish Once upon a time, Aunt Toby and the DH wanted the Little Siberians to learn to eat fish and we made the mistake of introducing them to fish fingers and batter-dipped filets baked in the oven. Yes, it is fish, but it’s fish that is sort of hidden under a lot of other stuff. We ...
  • Pulled BBQ Beef Nothing like great bbq.
  • 8 Eggs, 2 Desserts Here are two desserts, one which uses egg yolks and one which uses egg whites, so if you ever find yourself with one or the other left over, here are two things you can make.
  • Kids Belong in the Kitchen Like many folks out there, I’ve been watching the new reality show on ABC, “Jamie Oliver’s Food Revolution”. And no matter how I feel about how this has been constructed as a program (because it is 6 episodes long and they have to set up the dramatic conflicts and show Jamie suffering and not ...
  • You don’t have to be Jewish to love Passover Here’s a creative way to find food products that won’t have high fructose corn syrup – or even corn syrup at all.
  • Snowed In? No Power? Cook With Your Grill! If you lose all your power, you can still cook for your family using a gas or charcoal grill. Here are two ideas to show you just how versatile a grill can be.
  • Light and Good: Eggs At this point in the year, a little light, quick eating might be right up your family’s alley. Here are several ways to prepare eggs that are good for breakfast, lunch or dinner.
  • Kitchen Counter Chemistry or, If You Can Mix Salad Dressing, You Can Make Moisturizer At this time of year, having a good moisturizer is a good thing; here is how to make several for things you probably already have at home.
  • Horseradish: From Root to Plate How to cook, prepare and keep horseradish.
  • The Name’s Bean — Black Bean Add black beans to your cooking – you won’t be sorry. Here are a few ideas.
  • Winter Picnic A change of pace for winter dinners: a winter picnic!
  • Ya Gotta Ricotta Recipes for using ricotta cheese.
  • I’m a pundit. Who knew? Shameless Self-promotion — I’m a pundit and someone else liked my turkey soup recipe.
  • Thanksgiving in a small way Something different for Thanksgiving.
  • Cheap and Good: Crepes Three Ways How to make and use crepes that have nothing to do with French cooking.
  • Can’t Cook Lamb? Baaaaaa — Humbug! How to cook lamb.
  • Cheap and Good: Roasted Root Veggies How to roast winter root veggies.
  • Plum-ing the Depths Things to do with plums.
  • Step Away From The Sugar Bowl and No One Gets Hurt You’d be amazed just how much sugar is in prepared foods.
  • Cabbage Family Nutritional Smack-down! Nutritional information about cabbage family veggies.
  • WMD: Zucchini Time Good things to do with zucchini.
  • Awwwwww — Nuts! Nuts have a lot going for them; here’s an indepth look.
  • Cheap and Good: Oatmeal Three Ways Three great recipes using oats.
  • Oh, Snap!! (Peas, that is) How to ‘individually quick freeze’ snap peas.
  • Loose Ends and Housekeeping Updates on the chicks, strawberries, et al.
  • Last thoughts on a Strawberry Weekend. Other strawberry recipes, including wine.
  • Cheap and Good: Pick Your Own Strawberries As promised, the DH and I (along with The Boy) went to a local berry farm to augment the strawberry ‘stash’ at Chez Siberia. The DH picked 17 pounds of berries on Friday, most of which ended up being frozen and used as the starter for his strawberry wine (more on that another time). So, ...
  • Strawberry Hot Flash: The End IS the Beginning Getting started with strawberry preservation.
  • Radio STRW: It’s an All-Strawberries Weekend!! Introduction to an all-strawberry weekend: total strawberry immersion.
  • Cheap and Good: Buying Local in Season – Strawberries! Things to do with fresh local strawberries.
  • Getting the Best Out of Grass Fed Meats Grass fed meats require a whole different cooking technique. Here’s how.
  • More Obscure Vegetables You Can Learn to Love – Chard Time to widen your veggie experiences. New vegetable: chard.
  • The Exploding Pressure Canner and Other Kitchen Myths Introduction to using a pressure canner
  • Introduction to Canning First experiences with canning.
  • Be Prepared! Introduction to Anxiety Reduction, Part One Getting started in food preservation
  • Walk on the Wild Side at the Farmers’ Market How to find a farmers market. Taking advantage of what people have to offer at farmers markets.
  • Is cheap, confinement raised meat lighting the fuse on the next flu pandemic? How confinement raised pork is connected to H1N1.
  • Friends of Farmers Markets are Friends of Mine Shopping at farmers markets.
  • Cheap and Good: Hankering for Hummus? Here’s how to make hummus at home.
  • Cheap and Fast: Q-D Hot and Sour Soup Here’s how to make a quick, tasty version of Hot and Sour Soup.
  • It’s 8:00 – do you know what’s in your freezer? Getting your freezer organized and having an inventory will save you money; you will know what you have and what you truly need to buy. Here’s how.
  • Cheap and Good: Stale bread 4 ways plus a trifling dessert Don’t throw away those left-overs – here are a few ways to use stale bread.
  • Cheap and Good: No Excuses Weightlifting Want to lift weights for health but don’t have a set of weights at home? Here are some ideas.
  • More things to do with cabbage More ideas for working with cabbage family veggies.
  • Cheap and Good: Cabbage and its cousins Learn to love cabbage and all of the other members of the same family.
  • Get Growing! how to start seeds
  • Cheap and Good: Mashed Potatoes Are Your Friend Meals to make with left-over mashed potatoes.
  • Cheap and Good: Biscuits and Stuff To Put On ‘Em America’s favorite bread is NOT a yeast bread – it’s biscuits!!
  • Show Some Respect for the Honored Dead — and make Turkey Soup! Making turkey soup out of the left-over holiday bird. Yum.
  • Christmas Fruitcake Fit to Fight For: Dundee Cake The very best Christmas fruitcake: Dundee Cake!
  • Cheap and Good: Christmas Breakfast A good solid holiday morning breakfast filled with protein, veggies and your favorite Mexican seasonings.
  • Cheap and Good: Bread – One Dough, Three Ways One basic bread dough that you can use to make three vastly different types of bread, from toast to toaster oven bread.
  • Cheap and Good: Bread Basic bread making tips.
  • Cheap and Good: Chowder When is chowder .. chowder? When is chowder…soup? Why is it chowder? Why not stew? All important deep questions to consider.
  • Cheap and Good: Chili Great chili and how to make it.
  • Surviving Holiday Entertaining Without A Second Mortgage Entertaining on the cheap.
  • What’s It Worth To You? Are you getting your money’s worth in terms of the food you are buying? Here’s a way to figure it out.
  • Just Do One Thing…and Save Money It’s easy to feel overwhelmed about what is going on with the economy. The answer is to just do one thing.
  • Thrift: It’s Not Just For Your Granny Anymore: Another in a Continuing Series of “The Guide to the Economically Depressed” Getting through this economy means learning new words and new skills. Today’s new word: thrifty.
  • Urban Gardening, or, How to Survive When You Aren’t a Homeowner and Don’t Have a Lawn to Rip Up Growing your own, making your shelter more energy efficient – these things are not just for homeowners. Renters can take some control too.

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