Bring this to a boil then lower heat to a simmer. A friend of mine requested this, so here it is, your favorite Filipino dessert :) 3.7K. We eat this waiting for midnight new years eve. With tongs, remove suman from water and allow to cool. You'll need a pair of leaves per serving. Stay safe and healthy everyone!#sumansalihiya, #glutinousricecake, #ricecakerecipe, #kakaninrecipe, #pangnegosyorecipe, #pagkaingpinoy, #lutongbahayHi everyone! The suman was either made at home or given by aunts as gifts, a bunch of six or twelve in a bundle, hanging from a string. banana leaves, cut into about 6 x 6-inch size. There are several varieties of sweet glutinous rice that can be used as a substitute. Thank you for your pointers in making it make sense. If using frozen banana leaves, do not run them over flames. You will notice the rice grains would have plumped up a bit. Thank you. Thanks a bunch Lalaine! I transform traditional Filipino food and Asian cuisine into everyday dishes in my American kitchen. Cook until the rice has absorbed almost all of the liquid, about 10 to 15 minutes. Using your hands, massage rice to make sure water gets in between each grain, then cover bowl with plastic wrap, and let soak at room temperature for 8 hours. Soak the glutinous rice in water for an hour to cook evenly and more quicker. Notice: JavaScript is required for this content. As an alternative, the Filipino Suman sa Lihiya topped with coconut syrup, is also a luscious sticky rice log treat. Thank you for sharing your recipe and expertise. In a large bowl, soak 3 cups glutinous rice in water for at least 2 hours. The bigger leaf should measure about 12 by 10 inches while . To make and wrap the suman: Drain the water from the soaked sticky rice. There are also different suman types in the Philippines, depending on the region or province. Glad to hear these Suman brought back memories for you. Ive never had anything quite like it! We usually buy banana leaves frozen so once they are thawed, wash them thoroughly, dry them and cut them into rectangular shapes of equal sizes (I make mine roughly 78 inches). I used 3/4 cup golden sugar and 45 minutes on a bamboo steamer. 747,493 views Aug 7, 2015 Glutinous Rice in Banana Leaves (iBos/Suman), a traditional Filipino delicacy. Fold banana leaf over mixture to enclose and roll tightly into a log. Asians (and I think Filipinos, especially) love rice. Here youll find hundreds of delicious Filipino and Asian recipes. Secure the string tightly so it does not come loose during cooking. Remove the pot from heat and let it sit for another 10-15 minutes to allow the rice to cool. Cooking or depending on the variety, the commercial processing of the cassava makes it safe to consume. Cassava suman, on the other hand, is made with grated cassava or kamoteng kahoy instead of rice. Set 2 rice cakes, one on top of another, horizontally in the center of the leaf. Pour coconut milk in a pan. Love suman! Youll need about 4 cups of grated cassava for this recipe. Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used. These are just some of the variations and theres a lot more. (To learn how to make tsokolate or Filipino hot chocolate, check this out. Bon Appetit! Remove from steamer and allow to cool and dry slightly before unwrapping. I almost always pair my suman with a cup of coffee to balance the sweet with a little bitter. Hi Victoria, Wash banana leaf squares with cold water then pat dry with paper towels. You only need about 2 tablespoons per log. Hope you and your family enjoy it! 4-5 inches long. You can also just as easily microwave it for a minute. No worries. Were sorry but we do not take orders. Suman Malagkit with Coconut Caramel Sauce steamed in banana leaves is the perfect snack or dessert. Restaurants would later realize its national significance and began serving it plated all fancy with special sauces and toppings. The version I learned had sugar in it and you had to cook the mixture on the stove and stir for a looooong time! Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. I made a batch using lanera for leche flan instead of banana leaves and it tastes just like home even though it looks like biko hehe. This is the best and simple suman recipe that I. Next to it, would be a tall, chilled pitcher of lime juice from freshly squeezed dayap (a type of Filipino lime), which also grew on trees in our yard. Suman (Filipino Steamed Sticky Rice Cakes) Banana leaf gives suman a tinge of green and imparts a floral fragrance. If using frozen banana leaves, defrost in the refrigerator overnight before using. No banana leaves for me so I just steamed them in parchment. Never before heard about suman sa lihiya, but it seems pretty similar to Mexican tamales. You can do this while cooking the suman. First time , my husband like it. Fresh or frozen banana leaves can be purchased at Asian markets and online. Ingredients 4 1 Cup of Sweet rice to 1/4 Can of Coconut Milk 1/4 Cup of sugar to 1 Cup depending on how sweet you like this. Rinsing the rice helps remove the slight odor from the lye since it was soaked overnight in the mixture. First you want to soak your glutinous rice in water for at least 2 hours. Without banana leaf what can in use? After the industrialization of agriculture, the Philippines produced more rice and the crop eventually became everyday fare to be enjoyed by all, spinning off countless rice-based dishes and snacks, including a vast array of baked, steamed, and boiled rice-based snacks called kakanin, derived from two Tagalog words: kain (to eat) and kanin (rice). Soaking will make your suman fluffier and softer. Join our newsletter to get new recipe updates, a free copy of our The Best Filipino Dinners Cookbook, exclusive meal plans, and more. Instant Filipino Recipes: My Mothers Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino, Homemade Cheese Crackers with Queso de Bola, Lumpiang Tinapa: Fried Egg Rolls with Smoked Fish, Pho Noodles Soup with Pork and Vegetables, Spanish Cocido and Coconut Leche Flan for the New Year. Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. Set aside. Yung coconut milk po ba ay yung mismong first na gata? Single layer or on top of each other. The only long process involves soaking the sticky or sweet rice (malagkit) in water overnight. Theres also a suman called moron (or chocolate suman) thats a mix of sticky rice and tablea (native chocolate).When I was developing this recipe, it was important to me to perfect the sticky rice itself, which is the primary component. The sticky rice cake is usually served with brown sugar, latik, caramel sauce, or a side of juicy mangoes. But you inspire me especially noche buena is coming. INGREDIENTS: 2 cups white glutinous rice 1 1/2 cans (13.5 oz) coconut milk 1/2 cup sugar 1 teaspoon salt banana leaves for wrapping HOW TO MAKE SUMAN: Rinse the rice until water runs clear then drain. Drain and transfer the rice to a pot with 2 cans of coconut milk, cup granulated sugar and 1 tsp salt. Ibos Suman is delicately wrapped in palm leaves that looks amazing. A steamer would certainly be useful when making suman (ours look something like this) but if you dont have one, there are hacks you can try. Fold both ends and tie with kitchen twine. If you are using fresh frozen banana leaves, wash it in warm water. Arrange the banana leaves by laying down the larger leaf first in a flat surface then place the smaller leaf in the center of the larger leaf. In addition to a steamer, you just need a pot, something to stir the rice with (we prefer a wooden spoon) and kitchen scissors to cut the banana leaves with. Simmer for about 30 minutes over medium heat while stirring constantly then reduce to lower heat. For really good results, soak the glutinous rice in water overnight with some lye water. In the Philippine summer months of April to May, during mango season, we enjoyed suman paired with a fully ripened fresh mango. Today, we're going to make another detailed video tutorial of our yummy sticky Suman sa Lihia recipe but this time, we would make it more convenient with a larger serving. It should be good up to a week. Wrapping and steaming the suman in banana leaves imparts a distinct floral flavor that adds complexity. salt Instructions Soak the glutinous rice (malagkit) in water for 2 to 3 hrs and then drain well Tie with a banana leaf string to keep the banana leaf in place (see the post for step-by-step photos). In a pot, combine coconut milk, sugar, and salt. The sticky rice or sweet rice as described in international cookbooks is called malagkit (sticky) by Filipinos. Trim the "string" like part (where both leaves meet) and set aside to use to tie and secure the tamales. Id love to give it a try! Soak glutinous rice overnight for better results. Did you make this? In a small bowl, combine rice and 1 quart (945ml) water. The sticky rice cake is delicious, but the caramel is the shows star, in my opinion. Serve with Latik (coconut milk curd), sugar and dried coconut flakes. Soaking the rice overnight helps develop to a softer, fluffier texture and reduces the overall cooking time. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. Kakanin, meanwhile, can be further broken down into subcategories, one of which is suman, which is a type of rice cake that is usually wrapped in something. Philippines Entertainment | From Local Rice Cake to Good Ol Tsokolate: Jose Mari Chans Fave Noche Buena Fare | Under One Ceiling | Your Source of News & Information in Dubai, UAE, Philippines and International - OFW, Expats, Arts, Food, Recipes. Thank you for the comment and happy cooking! Boil the leaves before using them to keep them from cracking. You pull open on one side and the palm leaf will unravel up to the point where you want thus leaving you with something to hold on to. Only 3 ingedients are needed. Learn how your comment data is processed. In a wok or heavy pot, combine rice, coconut milk, sugar and salt. If you have an electric stove, you can set your oven to low broil and place 1-2 leaves in the oven at a time for about 30 seconds then bring out. It is then wrapped in soft banana leaves then boiled until the glutinous rice is cooked. Hello Po, pag na thew na yung frozen cassava, un ba lahat ilalagay sa mixture pati ung liquid after thewing? Japanese With Ease: For a limited time free: Rinse the rice until water runs clear then drain. My lola makes this all the time! She published her own cookbook in 2019. Mixture is done when rice becomes very sticky and almost dry. Mix well. Thanks, @sandwichsurprise! It is made from glutino. Lets stick to the banana leaves for now and lets eat suman. Remove from heat and allow to slightly cool. Make sure to browse around and pick a favorite dish or two. As an Amazon Associate I earn from qualifying purchases. If youre adding additional water to prevent the steamer from going dry, make sure to get it up to boiling first so that you don't drop the temperature and cut the steam off midway through cooking. Glad you liked them Tina! Let the temperature cool down before wrapping. Arrange prepared suman in a steamer and steam for about 35 to 45 minutes or until firm. Steamed Cassava Suman is a delicious snack or dessert made with grated yucca and coconut milk. Serve with sugar. In a wok or heavy pot, combine rice, coconut milk, sugar and salt. Ive been looking for suman Sa Lihiya since 1974. Weddings, fiesta, birthdays! Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram! Must try when I go back to visit the Philippines . And the reward at the end is more than worth it. Serve with Latik (coconut milk curd), sugar and dried coconut flakes. In a non-stick pan, add the coconut milk, sugar and salt. I have seen Suman made from purple mountain rice. Cook over medium heat, stirring constantly to prevent it from sticking and scorching on the bottom, until rice is al dente, about 10 minutes. Suman is a Filipino snack (or merienda) that's made of glutinous rice and coconut milk, wrapped in banana leaves and steamed to sticky perfection. Handle the leaf lightly and gingerly, they tend to break if you get too forceful. Preparing the latik (coconut milk curd) By Yana Gilbuena Published Mar. 4. If you do get hold of fresh ones then by all means heat them over fire, just be careful not to burn your fingers. Like me, I usually buy them at Asian stores but theyre frozen. You can try teaspoon of baking soda dissolved in 1 cup of water then boiling the mixture for 5 minutes. To serve, peel leaves and drizzle suman with coconut caramel sauce. After water boils in about 10 minutes, lower the heat to medium. Preparation Cook the rice as you normally do. Join our newsletter to get new recipe updates, a free copy of our The Best Filipino Dinners Cookbook, exclusive meal plans, and more. Drain the excess water from the rice and add it to the wok with the ginger. This is so interesting! What sets it apart is that its grilled in charcoal rather than steamed or boiled. Maraming salamat po. Note: Do not exceed the measurement for lye water. Seal by folding the edges. Thanks, Jim. We make rice desserts and snacks. especially if using a small pot and if the rice was not soaked. My husband poured more coconut milk and says he liked it better that way. Let the wrapped suman cool on platters. How to Prepare Banana Leaves to Use for Wrapping Inspect the leaves and discard any parts with tears or wilted areas. Alternatively spread the banana leaf squares on a baking sheet and bake for 2 minutes at 500F (260); this stp is to help make the banana leaves more liable so they don't crack when folded. Im not really comfy with plastic in high heat. There are at least 15 varieties of rice in the Philippines. Approximately how many banana leaves should I buy for one batch? This is how my grandma does it, this is how my dad does it, so this is how we do it as well. Bon Appetit! You can find coconut milk in the Asian aisle and the banana leaves in the frozen section. Suman malagkit is slimmer and the wrap is oily because it's coated with coconut oil. Though suman is a snack recipe, suman can also be eaten during breakfast and partnered with either coffee or hot chocolate. Tagalogs call it 'Sumang Kamoteng Kahoy'. Thank you! To reheat, steam for about 3 to 5 minutes or warm in the microwave. Cooking Suman without banana & coconut leaves/Nuns Kitchen - YouTube 0:00 / 2:44 NEGROS OCCIDENTAL Cooking Suman without banana & coconut leaves/Nuns Kitchen 4,050 views May 16,. Tie up the wrapped suman with either butchers string or use the discarded strips of banana leaves. Love your memories and picturesthanks for sharing! Theres suman latiksticky rice cake served with coconut caramel and curdsand suman sa lihiya, which is made with lye. Turn on the stove to medium-low heat. Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips. Tie the suman securely whether youre using a kitchen twine or plastic straw rope to avoid the banana leaves opening up when boiling. Thank you for the recipe! Wash under cold running water and pat dry with paper towels. With a damp cloth, gently wipe surfaces of banana leaves to remove any dirt or grit. Sticky rice is used for kakanin (say kah-ka-nin) another name for rice cakes made with coconut. But what if no banana leaves available? Steaming the cooked rice ensures the final rice cake has its proper sticky texture. Try this great Cassava recipe now! Sometimes we have kakanin as part of the Filipino breakfast. To reheat, warm in the microwave for a few seconds for the suman to soften. Set aside. I used to rush to our balcony, craning my neck as if I were a giraffe, to find the street peddler. If you cant find Filipino long-grain (malagkit) sticky rice, you can use short-grain sticky rice (a.k.a. Hi Teresa, Oooh this sounds AND looks so delicious! One technique I can share with you is NOT to run the leaves over the fire to make it softer it will most likely be brittle and easily breaks. Carefully arrange suman in steamer in a single even layer, cover, and steam for 1 hour, adjusting heat to maintain a good steam level and adding boiling water as needed to prevent steamer from going dry. Transfer to a plate and repeat with remaining banana leaves. Thats awesome Lisa! Or do I need to grate them very finely? 2 cups (455g) white sticky rice, such as Filipino malagkit (see note), 1 packet fresh or frozen banana leaves, defrosted and cut into eight 10-inch squares (see note), 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume, Nonstick cooking spray, for the baking sheet. Here youll find hundreds of delicious Filipino and Asian recipes. Also read: delicious Filipino Banana Bread you have to try. Cheers! I loved that and I bet I will love this! Thank you. 26Hazel Tsukano (@justjapanlife)TikTok () Suman without gata and banana leaves! I love it. Victoria. Happy Holidays! Mixture is done when rice becomes very sticky and almost dry. But although I had all the ingredients in my pantry plus frozen banana leaves in my freezer, I was somewhat disappointed that mangoes were not in season because what better compliments fragrant suman than sweet, juicy slices of this fruit? This is an Asian in America recipe by Elizabeth Ann Quirino, and makes 10 to 12 pieces. Quickly pass the banana leaves over high flames to help soften and make them easier to fold. Fold the smaller leaf first to secure the rice then fold the larger leaf. All are yummy . Place a layer of banana leaves over suman and a plate on top to weigh them down. I was looking for authentic Filipino merienda recipes and found your site. Using a fine-mesh strainer, drain rice, discarding the soaking water. PREP RICE. Have a question? The leaves impart a subtle anise fragrance to food and protect it while it's cooking. I tried Thai-style sticky rice. I put 2tbs of fresh coconut meat ,it works ok. Thks very much and I will make again. I saw this suman malagkit recipe on The Skinny Pot, and I knew I had to try it pronto. 5. Salted coconut caramel sauce, thats what! It is made from glutinous rice with lye water (lihiya) and is wrapped in banana leaves. Simmer for about 30 minutes in medium heat while stirring constantly then reduce to lower heat. Over medium heat, cook for about 45 minutes to 1 hour or until rice is fully cooked. Click here for the recipe. But this substitute is used for making pichi-pichi or kutsinta and I havent personally tried it with suman sa lihiya. salt 2 cups fresh or 1 canned coconut milk ( 400 ml) banana leaves for wrapping water for boiling 1 cup sugar (brown or white) If you are making latik (caramelized coconut cream) 1 can coconut milk 1 cup brown sugar 1/2 tsp. Place your suman in a steamer and steam for about an hour to allow the rice to fully cook. NOTE: Tie them firmly so the will not come loose when boiling. Turn-on heat then let boil. Cassava Suman is a native Filipino rice cake (kakanin) that is comprised of grated cassava, brown sugar, and coconut cream. Put 2-3 heaping tablespoons of rice in each banana leaf and roll tightly. With the folded sides inwards, tie together 2 pieces, like pictured. Suman can be bought from Markets, Supermarkets, and Specialty Stores, and even by the ambulant vendor making his or her rounds in the different neighborhoods. Do you have an alternative wrapper if there is no banana leaf? Panlasang Pinoy. Once while cooking the suman mixture which involves mixing the ingredients such as the glutinous rice, coconut milk, and sugar and the second is right after youve wrapped your mixture into individual banana leaf wrappers. We can usually find all these ingredients in an Asian supermarket though a lot of our local grocery stores carry them as well now. The banana leaf gives the suman a distinct tinge of green and imparts a floral scent to the rice cake.In pre-colonial Philippines, growing rice was labor-intensive and rice was therefore largely reserved for deities, leaders, and socio-religious rituals and gatherings like harvest ceremonies or honoring ancestors. pot just large enough to fit suman and enough water to cover for boiling. can frozen coconut milk, thawed 1 (16 oz.) No Banana Leaves Needed Suman Sa Lihia - YouTube Suman sa Lihia No Banana Leaves Needed | Mix N CookGood day! Suman Tagalog (also called suman malagkit or suman sa gata) is what we have here today. by Jolina | Published: November 15, 2019 | Last Updated: February 9, 2022 The shiny, white sticky log would stand out on the small saucer, its plump grains clinging to each other, rich and gooey. Note: Fresh banana leaves can be heated directly in fire for a very short time. I recommend letting the water come to a boil first before you add the suman to steam, so youll have a more accurate cooking time than if you load the whole thing up and then wait for the steam to start. You can easily double or triple the recipe as needed. The rice mixture is spooned onto a banana leaf and wrapped tightly. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Suman malagkit is a Filipino delicacy thats made of glutinous rice and coconut milk, wrapped in banana leaves, then steamed to sticky perfection. Fold the top point in towards the center, then finish rolling to form a perfectly rectangular packet. Indeed, nothing like sticky rice and mangoes . Leticia. Ideally this type of suman (say sooh-man)) is wrapped in coconut leaves. Remove from the pot and transfer them in a serving dish. This Filipino cake is tasty, filling, and gluten-free. Tsokolate is simple and straightforward but its intense chocolate flavour will win you over. Its known as kamoteng kahoyin the Philippines and yuca or manioc in Spanish-speaking countries and the U.S. Its a staple food crop used in various culinary applications such as alcoholic beverages, noodles, bread, chips, cakes, and tapioca flour. Email me at [emailprotected]. Masarap po ang suman sa ibus. The basic Suman recipe, however, is either rice or cassava-based. sweat!- calator.tel, I looked up Suman and this came up. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. Suman sa Lihia No Banana Leaves Needed | Mix N CookGood day! | 18 Comments This site contains affiliate links. Repeat until rice mixture is finished. On the other hand, bitter cassava requires more extensive processing and is used in making flours and starches. We usually get 16 pieces using the dimensions mentioned in this post. Remove from the pot and transfer them in a serving dish. Salamat sa recipe ng pang ibabaw gagawin ko yan , Suman sa Ibus Filipino Sticky Rice Logs I love creating free content full of tips for my readers, you. Maybe I will do that too next time I make suman . Try it out for free with Kindle Unlimited: Suman is a popular Filipino snack and EVERYONE likes a piece in the mid-afternoon. Its a lot of steps but totally worth it right? 2023 The Quirino Kitchen Privacy Policy. Spread cassava mixture thinly about 5 inches long forming a log. Merry Christmas !! Over medium heat, bring to a boil until it curdles and turn into curds. This post may contain affiliate links. My mother made suman all the time in the Philippines but when I move to Japan I dont bother because of all the steps. Which makes them perfect candidates for frying (see above). Whatever you choose, it will surely be pure pleasure! Thank you for the recipe! Those dipping sauce ideas are awesome. She's a chef that educates others about Filipino food and culture through pop-up dinners, recipes, and cookbooks. Simmer for about 30 minutes in medium heat while stirring constantly then reduce to lower heat. If youre learning how to cook Filipino food or a fan of Philippine cuisine, buymy cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format. I dont think Ive had anything like this, but it sounds delicious! Suman sa lihiya is eaten as a sweet snack but we have our version of Filipino tamales which is savory. Procedure: Rinse the rice until water runs clear then drain. I also have more classic recipes inspired by my mothers cooking in my popular cookbook: My Mothers Philippine Recipes. Over medium heat, cook for about 45 minutes to 1 hour or until rice is fully cooked. Simmer cook for 1 hours. Suman is very aromatic because of the coconut milk and the banana leaves but theyre generally not very sweet because youre meant to dip them in sugar, latik of coco jam or hot chocolate. Cassava Sumanis easy to make with only three ingredients. Prepare the banana leaves. It is made by steaming the rice then adding in coconut milk. I love trying different cuisines. I could not find lye water near my location, is there a substitute for that and what how much do I need for a 3 cups glutinous rice. If you use frozen already-grated cassava as I did, the recipe is just a matter of mixing the ingredients in a bowl, rolling the mixture in banana leaves, and steaming until cooked. Suman is a Filipino snack (or merienda) thats made of glutinous rice and coconut milk, wrapped in banana leaves and steamed to sticky perfection. One of the absolute faves of my childhood! Reply. Steam at medium heat for about 40 to 60 minutes or until the sticky rice is soft, chewy, and fully cooked. I was looking for recipes on how to make this Suman and take me to your site, thank you, im making it today but with a little twist, mixing it with grated frozen ube and of course with grated young coconut.just have eaten something before with some sweeten I think camote in the middle, but this ube I just going to mix it with cassava almost like moron but combining them all together. Hi Patty! On a clean work surface, position one banana leaf square so it resembles a diamond with a point facing you. Thank you for sharing I really appreciate the pictures (how to wrap suman). STEAM. Tried this recipe? Stir in the coconut cream. The suman is steamed until the rice is fat and fluffy. How to make Suman without banana leaves? Prepare the banana leaves by wiping away any white residues with a damp cloth. Meanwhile prepare banana leaves by trimming stiff ends. Stir until sugar and salt are dissolved. If you have an electric stove, you can set your oven to low broil and place 1-2 leaves in the oven at a time for about 30 seconds then bring out. Thanks for the heartwarming comments! Remove from steamer. Cassava Suman is a Filipino delicacy of steaming a mixture of grated cassava, coconut milk, and sugar in banana leaves. Its seriously so good youd want it on EVERYTHING. Aside from being a snack, it can also be considered as a pasalubong for the children or as souvenirs, especially if you came from the province that is popular for their version of suman. The next day, once the coconut milk and salt are added, wrap the rice mixture in the leaves and boil them. Place 2 tablespoons of the rice mixture in the center of the leaf, arranging the rice in a long, narrow rectangle, about 4 inches long and an inch wide. As it contains cyanogenic glucosides. You guys, that rich, creamy golden sauce? Hi Thelma. If using frozen, make sure to thaw completely and drain well. Making this delicious Filipino rice cake involves several steps but they are all easy ones. Adding macapuno sounds delicious!
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