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RECIPE: Creole Shrimp (from Gullah Geechee Home Cooking by Emily Meggett)
In South Louisiana, many dishes use what’s called the “holy trinity.” The holy trinity—onion, bell pepper, and celery—is a big part of Cajun cuisine and Louisiana creole cooking. My creole shrimp use this holy trinity, and like many creole dishes, the herb smell that fills the kitchen during cooking is just as wonderful as the taste of the shrimp once they reach the plate. The bacon adds a rich, crispy texture, while the tomatoes serve as the fresh base for this wonderful sauce. Shrimp cooks quickly, so be careful to sauté only until pink. Serve creole shrimp over a bed of white rice.
Serves: 4 to 6
5 slices bacon
1 large onion, finely chopped
1 bell pepper, finely chopped
1 cup (100 g) diced celery
2 garlic cloves, finely chopped
10 small tomatoes (2 pounds/910 g), peeled and diced
2 teaspoons sugar
¼ cup (½ stick/55 g) unsalted butter
2 pounds (910 g) shrimp, peeled and deveined
Seasoning salt, preferably
Gold Medal, to taste
Cooked long-grain white rice, for serving
In a 10-inch (25 cm) cast-iron skillet, cook the bacon over medium-high heat until crisp. Remove from the heat and let cool. Cut the cooled bacon into small pieces. Set aside.
In the skillet, cook the onion, bell pepper, celery, garlic, tomatoes, and sugar for at least 1½ hours over low heat. This mixture needs to “cook down,” which means that the sauce needs to thicken and shrink. The consistency should be a thick sauce, similar to a spaghetti sauce.
About 5 minutes before the mixture finishes cooking, melt the butter in a small skillet. Add the shrimp and cook over medium heat until pink, 1 to 2 minutes.
Drain the shrimp. Add the shrimp and cooked bacon to the tomato mixture. Add Gold Medal seasoning salt. Taste, and add more as needed. Stir, and serve over white rice.
A NEW YORK TIMES BESTSELLER
NAMED A BEST BOOK OF THE YEAR BY NPR
This is the first major Gullah Geechee cookbook: Emily Meggett, the matriarch of Edisto Island, shares the recipes and the history of an essential American community
The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors.
Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all her life, and even at her age, still cooks for hundreds of people out of her hallowed home kitchen. Her house is a place of pilgrimage for anyone with an interest in Gullah Geechee food. Meggett’s Gullah food is rich and flavorful, though it is also often lighter and more seasonal than other types of Southern cooking. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. This cookbook includes not only delicious and accessible recipes, but also snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century. Rich in both flavor and history, Meggett’s Gullah Geechee Home Cooking is a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique.
For more information, click here.
#abramsbooks#abrams books#gullah geechee#gullah geechee home cooking#gullah geechee food#emily meggett#creole shrimp#lowcountry#south carolina#gullah geechee cookbook#gullah cookbook#recipe#free recipe
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Gullah Geechee Home Cooking by Emily Meggett
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Gullah Cookbook Recipes
We have got the best Soul Food Seasoning that provides you an authentic taste to the food . You can Buy Palmetto Blend LOCAL 24 Bottles via our website or can contact us at our office located at Ladson, South Carolina.
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Vertamae Smart-Grosvenor (April 4, 1937 – September 3, 2016) was a culinary anthropologist, griot, food writer, and broadcaster on public media. Born into a Gullah family in the Low Country of South Carolina, she moved with them as a child to Philadelphia during the Great Migration. She lived in Paris before settling in New York City. She was active in the Black Arts Movement and performed on Broadway.
Her travels informed her of cooking and the appreciation of food as a culture. She was known for her cookbook memoir, Vibration Cooking: or, The Travel Notes of a Geechee Girl, and published numerous essays and articles. She produced two award-winning documentaries and was a commentator for years on NPR, serving as a contributor to its NOW series.
She appeared in several films, including Daughters of the Dust and Beloved. She was in a National Geographic documentary about the Gullah people.
She married Bob Grosvenor and they had a daughter, Kali Grosvenor, and separated. Kali Grosvenor-Henry is married and a poet, essayist, and author. She and Kali published for the first time simultaneously: In 1969, a Doubleday employee received Kali’s poetry manuscript and her cookbook notes and decided to publish both pieces. The following year, in 1970, when Kali was nine, Doubleday published both Poems by Kaliand Vibration Cooking.
In 1962, had her daughter Chandra Ursule Weinland-Brown, who is married and an actor, visual artist, and poet. She had this child with Oscar Weinland. #africanhistory365 #africanexcellence
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Black Chefs & Culinary History | Institute of Culinary Education
We asked Black chefs at ICE about who has influenced them in the food world.
Marcus Samuelsson photo by Angela Bankhead, Cheryl Day photo by Amy Dickerson, and Jeff Henderson photo courtesy of Chef Jeff Live
ICE Chefs Nyesha Arrington and Chris Scott and ICE alumni Adrienne Cheatham (Culinary, '07) and Kwame Williams (Culinary, '07) share how Black chefs before them impacted their culinary careers.
February 1, 2021
There are so many influential cooks in Black culinary history, from modern celebrities to the storied authors we celebrated in 2020 to the indigenous Gullah Geechee who Mashama Bailey taught us about in a recent cooking demo — and of course, our own instructors and alumni impacting the culinary world every day. We asked a few of them to tell us about one Black chef they'd like to credit for making history. Here's who they chose:
Cheryl Day
"There are so many Black chefs that I admire, past and present. While there isn't the same representation that we see in, say, the French male category, there are still a lot of chefs and restaurateurs that have built tremendous careers that paved the way for so many of us today," ICE Chef Adrienne Cheatham explains. "One such person is Cheryl Day. I could talk about Edna Lewis, Lena Richard, Leah Chase, Patrick Clark or any number of other chefs, but it's Cheryl who has taken the mantle as a modern-day role model."
Cheryl is the baker and co-founder of Back in the Day Bakery in Savannah, Georgia, where she and her husband, Griffith Day, have specialized in Southern sweets since 2002. "Cheryl is at the top of her game: Her bakery is consistently written up for their amazing creativity, technique and delicious desserts," Chef Adrienne says. "She's written cookbooks and started an organization to mobilize restaurants in the fight against racism and for social justice."
The pair has co-authored five Artisan books, including "Cheryl Day's Treasury of Southern Baking" available for preorder now, and their pastries ship nationwide via Goldbelly. "Cheryl is also an example of how to run and pivot a food business during tough times while remaining true to the vision she set out to execute. She and her husband, with whom she owns the bakery, implemented a new schedule to provide a better work-life balance for themselves and their team," Chef Adrienne continues.
Jeff Henderson
"Chef Jeff Henderson authored a book pretty early on in my career called 'Cooked,'" ICE alum Kwame Williams says. "His story was super inspiring because it was a typical chef story of coming from a broken place and the kitchen being a sacred place that takes your battered, beaten, wounded and addicted. The chefs I had previously come across were more polished."
Jeff become the executive chef at Cafe Bellagio and Caesars Palace after serving a decade in prison. Now the author and motivational speaker founded The Chef Jeff Project, providing culinary and hospitality training to "disenfranchised youth, formerly incarcerated individuals and those seeking a second chance." The concept began with the 2008 Food Network show on which Chef Jeff trained at-risk young people for his catering company Posh Urban Cuisine.
"In short, he learned to cook in jail and less than five years after being released, was named chef of the year in Las Vegas," Chef Kwame explains. "For someone who never cooked professionally and based a career on passion and know-how to be acknowledged in a few years was one of the biggest inspirations for me early on in my career."
Now Chef Kwame is intentional about inspiring the next generation. "I try to bring along as many young aspiring chefs into my situations as much as possible," he says. "If I’m going to events or awards weekends, I bring someone young with me so they can come out and mingle with other chefs that they admire. I’ll have aspiring chefs who haven't even made it to a prep cook yet, even dishwashers, and I can bring them places and show them: 'Yes, you’re where you are right now, but you can keep going and eventually do things like this.' When there are young chefs who admire me through Instagram or working with me hands-on, I bring them along on my own personal journeys."
Mona Jackson
"There have been many chefs that have left a mark on me — some leave behind a sprinkling of their pixie dust when it comes to the fundamental kitchen cooking techniques and how to better apply them. With others, it may be lessons in business, and they leave behind the knowledge on how to run the numbers, get creative with concepts and such," ICE Chef Chris Scott explains. "For me, the influences that stick the most are the spiritual lessons behind why we do what we do."
After leaving Birdman Juke Joint shortly after it opened in Connecticut in 2020, Chef Chris reflects, "when I opened that restaurant in Connecticut and had the most dreadful time in my career, I felt alone. I felt as if I had nowhere to turn personally or professionally. And then I met Chef Mona Jackson. Chef Mona is a legend in the Bridgeport community. She has the kitchen skill and knowledge of Leah Chase and the sass and personality of Moms Mabley. She is indeed a diamond in the rough located in a city not necessarily known for its food culture."
Chef Mona owns and operates an organization called Cook and Grow, which teaches cooking, nutrition and kitchen safety, including classes on how food can affect diabetes, high blood pressure and childhood obesity. These classes are for everyone, but her focus is mainly young kids ages 8 to 13. She offers scholarships for kids that excel in the program and is on the lookout for gifted kids in the Bridgeport school districts that may have an interest in cooking.
Marcus Samuelsson
"When I was in culinary school, my friends and I were reading through the 'Aquavit' cookbook, and I remember thinking, Wow! This chef is so talented and looks like me!" ICE Chef Nyesha Arrington recalls. "Up until that point, most television shows and cookbooks I saw were very Eurocentric. We were learning about French gastronomic art but very little time was spent on other regions and the diversity of chefs of color. I had the pleasure of meeting the cookbook's author, Chef Marcus Samuelsson, in 2014 and he has been an amazing mentor to me ever since."
Marcus is the chef-owner of Red Rooster in Harlem and a dozen other restaurants in California, Chicago, Miami, New Jersey, Sweden and beyond. He's published seven cookbooks since "Aquavit," including most recently, "The Rise: Black Cooks and the Soul of American Food." Chef Marcus has won five James Beard Awards, including the Who's Who of Food & Beverage in America in 2016. We spoke to him in 2020 about his work fighting food insecurity with World Central Kitchen.
B. Smith
"During elementary school, I used to run home from school and watch all the cooking shows possible. One chef I came across was B. Smith," Chef Nyesha continues. "She always had a poised elegance about herself and I remember wondering why there were not more chefs of color in the spotlight."
Barbara Smith was the chef of B. Smith's restaurant, a Midtown Manhattan landmark from 1986 to 2015. She opened outposts in Washington, D.C., and Sag Harbor, New York, in the '90s; hosted “B. Smith With Style” on NBC; and authored three books, including “B. Smith Cooks Southern Style.” B. Smith was also known for modeling, entertaining expertise and raising Alzheimer's awareness. She died of the disease in 2020.
"When B. Smith passed away, I felt compelled to continue living out her legacy of hospitality and entertaining," Chef Nyesha says. "To gather friends and family at the dinner table is to share in storytelling and the creation of memories."
Bryant Terry
Bryant is a vegan chef advocating for health and sustainability through writing and education. He released "Vegetable Kingdom: The Abundant World of Vegan Recipes" in 2020, following the success of "Afro-Vegan," "The Inspired Vegan," "Vegan Soul Kitchen" and "Grub: Ideas for an Urban Organic Kitchen." He won the James Beard Foundation's Leadership Award in 2015.
"These chefs were some of the influences in my life, and there are countless more whose legacies will live on in recipes, storytelling and in our hearts," Chef Nyesha concludes.
#Black Chefs & Culinary History#Black Culinary History#Blacks in Culinary Science#Black Chefs#Black Foodies#Blacks in Food#Organic Kitchen#Urban Organic Kitchen#Vegan Soul Kitchen#Vegetable Kingdom#Black Folks Cookin#Black Food#Black Cookbooks#Black Food Matters#Black History Matters
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New story on NPR: Cookbook celebrates the tradition of Gullah Geechee cuisine https://ift.tt/PGnL2No
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NY Times' bestseller Gullah Geechee chef Emily Meggett, 90, rocks her soul in Jesus with move to Heaven last Friday
Emily Meggett didn’t like waiting on New York publisher Abrams Books to publish her cookbook, Gullah Geechee Home Cooking: Recipes from The Matriarch of Edisto Island, but then the Lord told her that is what she should do.
She told The New York Times in an interview last year, “I thought I would be dead and gone because of Covid by 2022. But I prayed about it, and said, ‘Let’s do it.”
Her book…
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The Blue Zones American Kitchen: 100 Recipes to Live to 100 – December 6, 2022 by Dan Buettner (Author)
The Blue Zones American Kitchen: 100 Recipes to Live to 100 – December 6, 2022 by Dan Buettner (Author)
Best-selling Blue Zones Kitchen author Dan Buettner spent years uncovering the Blue Zones--the five places around the world where people consistently live to or past, 100--and sharing lifestyle tips and recipes gleaned from these places. Now, creating your own Blue Zone at home is easier than ever, thanks to plant-forward recipes in this inspiring book--all developed right in our own backyard.
In Blue Zones American Kitchen, Buettner uncovers the traditional roots of plant-forward cuisine in the United States. Following the acumen of heritage cooks who have passed their recipes from generation to generation, Buettner uncovers the regions and cultures that have shaped America’s healthiest food landscapes, from Hmong elders living in Minnesota to Quakers in New England. Along the way, he illuminates both traditional and revolutionary ideas in vegetarian food with recipes from chefs like executive chef James Wayman, “the Gullah chef” Bill Green, and “the Cod Chef” Dave Smoke-McCluskey.
With wisdom from more than 50 food experts, chefs, and cooks around the country, Buettner’s road trip across America sheds light on some of its most under-recognized plant-forward communities as Buettner shares the ingredients, recipes, and lifestyle tips that will make living to 100 both delicious and easy. And the proof is in the pudding: 49 Blue Zones Project Cities have demonstrated that eating the Blue Zones way can alleviate obesity, heart disease, diabetes, and more.
Filled with 100 tasty recipes, from Pennsylvania Dutch apple dumplings to Southern Hoppin’ John, Blue Zones American Kitchen will change your diet--and your life.
"The Blue Zones American Kitchen
A cookbook to live to one hundred,
Offering plant-based recipes,
Inspired by the world's longest living people.
From across America's shores,
Food experts and chefs share their store,
Of traditional and innovative fare,
To nourish the body and soul with care.
Pennsylvania Dutch apple dumplings,
Southern Hoppin' John,
These dishes are more than mere trimmings,
But keys to a long and healthy run.
With the wisdom of the Blue Zones,
Obesity, heart disease, and more can be thrown,
To the wayside, as we choose to dine,
On dishes that are truly divine.
So let us journey to the Blue Zones,
And learn how to live life to the bones,
With The Blue Zones American Kitchen,
Our guide to a healthy and vibrant mission."
Editorial Reviews
About the Author
Dan Buettner is a National Geographic Explorer, a writer, and the founder of Quest Network, Inc. His 2005 cover story for National Geographic magazine, "Secrets of Living Longer," was a finalist for the National Magazine Award. He has appeared on CNN, David Letterman,Good Morning America,Primetime Live, and the Today show to discuss his Blue Zones research, and he has delivered more than 500 keynote speeches over the last 10 years. He is the author of the best-selling Blue Zones Kitchen, as well as The Blue Zones, The Blue Zones Solution, and The Blue Zones of Happiness. He splits his time between California and Minnesota, where you can also find two of the original Blue Zones Project Cities.
Product details
Publisher : National Geographic (December 6, 2022)
Language : English
Pages Number: 304 pages
#The Blue Zones American Kitchen: 100 Recipes to Live to 100 – December 6#2022 by Dan Buettner (Author)#quotes#painter#love#beautiful#design
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The Dish: Emily Meggett on cooking with "imagination," publishing first cookbook - CBS News
Getting her flowers while she's still here.
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When her kitchen side door is open, it means Emily Meggett has food ready for anyone stopping by. (Nora Williams photo)
In 78 years, she hasn’t consulted a cookbook.
But Emily Meggett has just published her own: “Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island.”
Meggett was born in South Carolina; Edisto is one of a string of coastal islands on which slaves created their own Creole language, known as Gullah, and an accompanying culture known as Gullah Geechee. At 89, she is considered by many to be the most important Gullah Geechee cook alive.
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RECIPE: Pineapple Upside-Down Cake (from Gullah Geechee Home Cooking by Emily Meggett)
Serves 8 to 10
I learned how to make this dish at the Dodge house, but I made it my own by creating my own brown sugar crust, the real star of this dessert. Pineapple upside-down cakes can be found throughout the American South, but my cake is one of the lightest and perfectly sweet versions in South Carolina. If time is short, you can use a yellow cake mix instead of the cake batter.
CRUST:
1 cup (220 g) packed brown sugar
¼ cup (½ stick/55 g) unsalted butter, melted
1 (20-ounce/567 g) can pineapple slices
½ (10-ounce/283 g) jar maraschino cherries, drained
FOR THE CAKE BATTER:
2 large eggs
¾ cup (1½ sticks/170 g) unsalted butter, softened
2 cups (400 g) granulated sugar
2½ cups (325 g) cake flour, preferably Swans Down
2½ teaspoons baking powder
1 teaspoon salt
1 cup (260 ml) milk, whole or 2%
1 teaspoon vanilla extract
FOR SERVING (OPTIONAL):
Sweetened whipped cream
Preheat the oven to 350°F (170°C).
Make the crust: In a medium mixing bowl, combine the brown sugar and butter. Using a spoon, press the mixture into the bottom of a 10-inch (25 cm) round cake pan, ensuring that the bottom is fully covered.
Open the pineapple can, and drain the pineapple juice from pineapples, saving the pineapple juice. Place the pineapple rings on the brown sugar mixture in an arrangement of your liking. Place a cherry in the center of each pineapple ring.
Make the cake batter: In a large mixing bowl, using an electric mixer, beat all the ingredients and 1/3 cup (75 ml) of the reserved pineapple juice together. Once combined, pour the mixture over the pineapple.
Bake the cake for 45 minutes, or until done—an inserted toothpick should be clean when removed.
Remove the cake from the oven and allow it to cool completely. Once cooled, turn the cake upside down onto a cake plate. You will get to see your pineapple and cherries on the top. Slice and serve with whipped cream, if you’d like.
The first major Gullah Geechee cookbook from “the matriarch of Edisto Island,” who provides delicious recipes and the history of an overlooked American community
The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors.
Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all her life, and even at her age, still cooks for hundreds of people out of her hallowed home kitchen. Her house is a place of pilgrimage for anyone with an interest in Gullah Geechee food. Meggett’s Gullah food is rich and flavorful, though it is also often lighter and more seasonal than other types of Southern cooking. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. This cookbook includes not only delicious and accessible recipes, but also snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century. Rich in both flavor and history, Meggett’s Gullah Geechee Home Cooking is a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique.
For more information, click here.
#abramsbooks#abrams books#gullah#gullah geechee#gullah geechee home cooking#emily meggett#ms emily meggett#geechee#edisto island#south carolina#georgia#sea islands#recipe#free recipe#pineapple upside down cake
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Having a sale in my bookshop ebay store. 5% off ~ 4 Days ONLY!
Please come have a look.
Lots of great items for Holiday gift giving,
even if that's for yourself.
My shop at ebay https://www.ebay.com/str/maxrainet
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All about Best Gullah Cookbook
Gullah Seasoning is a blend whose origination is from the communities on the costal islands and the swampy low country of America’s southern seaboard that encompasses North and South Carolina, and Florida. The All Natural Seasoning Spices are herbal and aromatic enlivened with black pepper but is not spicy, chile pepper heat.
Taste of the Gullah Seasoning?
Gullah Seasoning has a very sweet and mild taste delivering terrific and herbaceous flavor. This opens with the gentle grassiness of green bell pepper; the taste is lifted slightly by the bitter perkiness of celery seed. Tomato powder, allspice, and mace give a rich taste while sage and thyme float along the top. The All Natural Seasoning Spices provide bold, aromatic flavors of garlic and onion create the backbone of the blend. This is rounded out by the piney heat of black pepper and the bright pops of salt.
How to Make Gullah Seasoning?
This is one of the very famous African-American special renditions of gullah seasoning blends of celery, seed, paprika, and garlic powder for smoky and earthy flavors.
Preparation
5 Minutes
Total Time
5 Minutes
Serves
1 Cup
Ingredients
¼cupground celery seed
¼cuppaprika
¼cupgranulated garlic or garlic powder
¼cupgranulated onion or onion powder
¼cupground black pepper
2tspground bay leaf
2tspground ginger
1tspcinnamon
1tspmace or allspice
1tspdry mustard powder
1tspsalt
Next
Now you will need to combine all the products
Store them in an air tight closed jar
And you can use them as per your needs and enjoy your meal
Recommendation
You can use this on chicken or fish, or in sauces, soups, and stews
Cuisine
American, Southern
How to Store
You need to store in a closed container in a cool, dark place
Shelf Life
6-12 Months
Country of Origin
USA
Dietary Preference
Gluten Free
What can be the Substitute for Gullah Seasoning?
Most of the Best Gullah Cookbook says Low Country Boil Seasoning can be a great alternative. But it can be a bit complicated. So, you can opt for Gulf Coast Bay Seasoning.
Summary The Best Gullah Cookbook says about All Natural Seasoning Spices that helps to get the best seasoning spices that you can preserve for long.
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Having a sale in my bookshop ebay store. 5% off ~ 4 Days ONLY!
Please come have a look.
Lots of great items for Holiday gift giving,
even if that's for yourself.
My shop at ebay https://www.ebay.com/str/maxrainet
#books #eclectic #thriftshop #bookshop
#toys #dolls #rarebooks #catalogs #teddybears #art #paintings #drawings #postcards #paper #ephemeral #muppets #cookbooks #childrensbooks #blackamericana #gullah #jouets #christmas #handmade #reading #enjoyment #Hanukkah #collectibles #oddlysatisfying #shopping #homedecor
We beli#eve in reading! Read More! ~~~ > Great Pacific Books !! ~ Buy books, read, your personal library, book shop, reader, book buyers, bookseller, rare books, ephemeral, collectible, collector, book finders, shopping, hunting, have a great day to all our fellow book lovers ! ,
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“Palmetto Blend is all I use!” www.palmettoblend.com
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