Vegan Lentil Meatballs in a Spicy Asian Glaze (Appetizer)

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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It has been a lentil-crazy week here, lemme tell you.  The other day, I made about 10 cups of my Easy Vegan Thai Sweet Basil & Coconut Lentils.  Then, I used some of the bountiful leftovers to make my Leftover Lentils Red Coconut Curry Beef and Bean Meatloaf (Vegan).  Both are seen just above.  Well, I still had FIVE CUPS of prepared lentils leftover.  What to do?  How many times can one person eat lentils in one week?  And, while they would freeze well, my freezer is busting at the seams with leftovers.  So – I decided to make party appetizers.  And these are GOOD!  Very easy & great for a crowd & healthy & yummy & vegan!  Just mix up the ingredients, bake them for 10-15 minutes – drizzle the glaze & serve!  Mmmmmm!

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Vegan Lentil Meatballs in a Spicy Asian Glaze

Makes about 50 meatballs

INGREDIENTS

5 cups prepared lentils in their thick sauce (or about 1/2 of this recipe – Easy Vegan Thai Sweet Basil & Coconut Lentils)

1 TBS olive oil

1 small onion – diced

10 mushrooms – chopped

3 scallions – chopped

5 TBS liquid aminos (or soy sauce or tamari)

2 eggs (whatever vegan replacer you use – I used Neategg)

1 cup panko crumbs (more or less – depending on how wet your lentils are)

2 TBD sesame oil

3 TBS vegan hoisin sauce

for the spicy Asian glaze

2/3 cup hoisin sauce

1/4 cup rice vinegar

2 garlic cloves – minced

2 TBS liquid aminos (or soy sauce or tamari)

1 tsp sesame oil

1 tsp ground ginger

GARNISH – sesame seeds and/or sliced scallions

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DIRECTIONS

for the glaze

Combine ingredients in a shaker or whisk in a bowl.  Set aside.

for the meatballs

Heat the oven to 400 degrees.

Prepare the lentils according to my recipe or your own favorite recipe.

In a saute pan, add the olive oil & saute the onion, mushrooms & scallions until soft.

Add the onion mix to the prepared lentils. Add the remaining ingredients for the meatballs.  Make balls that are 1 to 1.5 inches in diameter & place them on a greased cooking sheet.  Bake for 10-15 minutes -depending on how large & we they are.  When they are getting crusty on the outside – taste one & be sure they are done to your liking.  When they are ready, put them on a plate.  Drizzle with sauce & garnish with sesame seeds & scallion slices.

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Vegan Roasted Butternut, Kabucha & Delicata Squash with Pomegranate, Mint, Balsamic Glaze & Roasted Pepitas

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I had managed to collect a variety of squash with no real plans for them.  Today – as I often do – I looked around for inspiration & came up with this.  It is gorgeous & light & delicious and can be served warm or room temperature.    I have leftover roasted squash & pepitas & if you end up with leftovers, too – consider cutting the skins off the squash & make a salad!  Toss with arugula & pomegranate seeds & pepitas & a balsamic vinaigrette (adding goat or feta – if you are a cheese eater) – OR – make a pizza with slices of squash atop a crust with some mozzarella (vegan or not – up to you) and then top the cooked pizza with arugula & pomegranate seeds & pepitas.  Lots of ways to use all these pretty colors & flavors.

This is not a difficult recipe.  The most painstaking parts are seeding the pomegranate (or you could buy pomegranate seeds) and roasting the pepitas (you could buy roasted pepitas).  It is far more satisfying to do it all from scratch.

I used three kinds of squash.  You can use all one kind or choose different kinds – but use ones that all have thick skins so the cook at the same rate.

Speaking of which – I tossed the seeds from all 3 squash into the same bowl to clean & roasted them together.  In the future – I will keep the kabucha seeds separate – as they are far larger than the others.  I will put the smaller seeds on one cooking sheet & the larger on another – so I can take each out of the oven at the rate they are ready.

The ratio of ingredients here is kind of up to you.  You might like more or less glaze, more or less pomegranate or pepitas or mint – so – assemble yours to taste.

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Roasted Pepitas

Seeds from the squash

Fine salt

Olive oil or cooking spray (I used olive oil spray)

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DIRECTIONS

Heat the oven to about 325.

Get a large bowl of water & put the messy seed mix in there.  Separate the seeds from the flesh & the seeds all float to the top.  Use a slotted spoon & get those suckers outta there.

Boil some water & add a tsp of salt.  Lower the heat, add the seeds &  simmer the seeds, uncovered, for about 10 minutes & then drain them.

I let them set out to dry a bit & then tossed them with just a hint of olive oil or some cooking spray.  If you have two wildly different sized seeds – cook them on separate sheets so you can take the smaller ones out sooner than the larger.

Spread them on a cooking sheet in as thin a layer as you can – trying to minimize overlap so all the seeds get heat equally.  Sprinkle with a little salt & bake for about 10 minutes.

Take them out & stir them around.

Now continue roasting in 5 minute increments because you DO NOT want to burn these.  They are done when they are just starting to look golden but the real test is how they chew.  So – cool a few off each time you test them & eat them.  They are done when they chew easily & are nice & crunchy!

Save extras in a jar.

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Vegan Roasted Butternut, Kabucha & Delicata Squash with Pomegranate, Mint, Balsamic Glaze & Roasted Pepitas

6-10 as a side – depending on the size of your squash & appetites

INGREDIENTS

3 squash of your choice (I used butternut, kabucha & delicata)

Roasted seeds from your squash (recipe to roast them above)

Balsamic glaze (store bought or homemade – recipe:  Simply boil a balsamic until it reduces by about 50-75% and has a thick syrupy texture.  It really does reduce a LOT so – if it reduces to too little for your squash – just reduce some more.  If it gets too thick – add a few drops of water.)

Pomegranate seeds

Fresh mint – chopped

Olive oil or cooking spray (I used olive oil spray)

S&P

Parchment paper optional but it makes clean-up so easy!

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Heat the oven to 425.

Seed the squash & put the seeds in a bowl of water.  If there is a large disparity of size – separate them in different bowls by size.  I did mine altogether but I risked burning the smallest seeds waiting for the large kabocha seeds to cook.  It worked out – but I would still separate them next time.

Cut the squash into 1″ to 1.5″ inch slices.  Arrange on a cooking sheet.  Toss with olive oil (or spray with cooking spray on both sides) – and add some S&P.

Roast about 30 minutes – flipping once – or until they are soft & beginning to caramelize or brown a bit.

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If you are using homemade glaze – make that while the squash cook.  Simply boil a balsamic until it reduces by about 50-75% and has a thick syrupy texture.  It really does reduce a LOT so – if it reduces to too little for your squash – just reduce some more.  If it gets too thick – add a few drops of water.  If you like a lot of glaze – start with at least a cup or more before you reduce it.

Seed your pomegranate.

When the squash is done, arrange it on a platter.  Drizzle glaze & then sprinkle the pomegranate, pepitas & mint on top.

Gorgeous & healthy.  Wow the villagers with this shit!

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Vegan Creamy Polenta Bowl with Roasted Beets, Toasted Walnuts, Thyme & Balsamic Glaze

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Once again, I created a dish out of an effort to use what I had on hand and, I must admit, I am quite delighted.  I had a bag of polenta from the bulk section at Lassen’s (a store that is a wonderland of healthy foods but 1) mixes meat & vegan items in the same cases & it can get confusing and 2) is SO FUCKING claustrophobic that I am in a mild panic the whole time I am there).  I also had some roasted beets I needed to use.  Voila!

I am a huge fan of both polenta & grits (grits being the same thing, really, but just not as finely ground).  I especially like them creamy & soft – like a porridge.  Most polenta & grits recipes have cheese in them & you can certainly add cheese but this didn’t need it.  AND – I cooked the polenta in my slow cooker while I went spinning this morning!  I came home, exhausted, to a vat of steaming, creamy polenta.  Win win!

If you are not vegan, some crumbled goat cheese on this would be divine!  Acctually – they make lots of vegan cheeses that are like goat cheese or Boursin & a little bit of one of those might be a nice addition to this dish.   If you don’t like or don’t have walnuts – I think pistachios would be better, anyway – I just didn’t have any.  Oh – and polenta is naturally gluten-free.  This is a very low fat recipe but is warm & hearty & great for winter weather.  If you really want to get all cold-weather crazy – stir a small can of pumpkin puree into the polenta.   Yuuuum!

I used this balsamic glaze (below) but a balsamic reduction is VERY easy to make.

BALSAMIC REDUCTION

Simply boil a nice balsamic until it reduces by about 50-75% and has a thick syrupy texture.  It really does reduce a LOT so – if it reduces to too little for your pizza – just boil down some more.  Be careful not to burn it! I used about a tablespoon of the reduction on this polenta.

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Vegan Creamy Polenta Bowl with Roasted Beets, Toasted Walnuts, Thyme & Balsamic Glaze

This makes enough polenta to feed 4 easily.  The quantity of the toppings is up to you.

INGREDIENTS

2 cups dry polenta

8 cups vegetable stock

Beets

Walnuts (or pistachios)

Fresh thyme removed from stems

Balsamic glaze (see recipe above if you want to make it yourself)

(Adding vegan goat cheese – or any other very soft cheese) at the end with the beets & nuts would take this to the next level.  Fried sage – in place of the thyme – might also be nice.)

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DIRECTIONS

Heat the oven to 425 degrees.

I cooked my polenta in a slow cooker by simply putting the polenta & stock in there, setting it on high (cover on) and two hours later – I had a lot of creamy goodness.  If it gets too thick, add more water or stock.  If it is too thing – cook a bit longer (taking the top off accelerates this process).

OR – cook your polenta according to the package (using stock rather than water).  Stove top – this should take 30-40 minutes.

Wrap beets well in foil. You might want to drizzle a bit of olive oil in there but that is not necessary.  Place on a baking sheet and bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets and then rub off skins (use a paring knife for tough spots).

Toast the nuts in a dry pan for 2-3 minutes – stirring frequently so they do not burn.  Set aside.

Now – assemble your bowls.  Spoon in the polenta, top with beets & nuts & a drizzle of balsamic glaze & some thyme leaves.  Add cheese – if you are using some.  I did not.

Eat’m up!

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Vegan Spicy Orange & Sriracha Glazed Tofu with Pomegranate Seeds

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I have done a zillion 90210 interviews recently – building up to the 25th anniversary of when the pilot aired.  Above are a few recent photos from a 90210-inspired shoot.

And here are two of the interviews – HERE at TEN MINUTE INTERVIEWS –

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and HERE  at COMPLEX.

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Tonight is the Lifetime movie about the show at after it – there will be an interview special – in which I took part.

That said – let’s get into this dish.  The glaze is the shit & would work on most things from shrimp to vegan or real chicken or, as here, on tofu.  I could not figure out what to do with the tofu first.  Should I bread & fry it?  I tried that & it just seemed like a bad thing to add all those calories.  So – after half-frying half the tofu – I baked it all at about 400 for thirty minutes – after coating it in some glaze – like you see below.

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Ultimately – you could just throw the uncooked tofu into the glaze & warm it that way.  I feared the tofu would be too mushy & break apart and – since I didn’t try that version – I cannot tell you what happened.  So – it is up to you.   You could BAKE IT first, or FRY IT – or just use it plain.  Or – do what I did, coat it with glaze & just bake it a bit to add some texture.  Your call.  Whatever you decide – the glaze is easy & comes together fast.  If I were to make it again – I would cut the sugar in half.  If you like spicy-sweet, go with the full 1/4 cup of brown sugar.  It is pretty spicy – so if you are sensitive to heat – lessen the sriracha.

I added pomegranate seeds because I have a shitload left over from my AMAZING Burnt Eggplant with Pomegranate Seeds & Cucumber – or Really Fancy Baba Ganoush – seen below – which was INSANELY addictive.  The seeds are pretty but don’t add much to the tofu dish so blow them off – if you feel inclined.  They are critical & amazing in the baba ganoush, though!

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Vegan Spicy Orange & Sriracha Glazed Tofu with Pomegranate Seeds

Serves 2 – with rice or in lettuce wraps

INGREDIENTS

1 lb extra firm tofu – cubed

Panko (only if you are frying – in which case you need oil, too.)

1 cup orange juice

zest & juice of one orange

1/4 cup (or less) brown sugar

1/4 cup (more or less according to taste) sriracha

1/4 cup rice vinegar

1/4 cup soy sauce or tamari

4 garlic cloves – chopped

1 TBS ginger – grated or minced

2 TBS cornstarch whisked into 2 TBS water

GARNISH – sliced scallions, pomegranate seeds and then cooked rice or lettuce leaves for serving

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DIRECTIONS

OK – here you need to decide what you are doing with the tofu.  Are you just going right outta the package or fry it or – as I did – toss it with some panko & some (only a little) glaze & bake at 400 degrees for 30 minutes?  I don’t think it makes a massive difference – except fr the effort and, in the instance of frying, the calories.  You could brown it in a frying pan with a little olive oil – to add texture.  Blow off the panko – really – unless you are frying it.  These are your decisions to make and that decision is the hardest part of this recipe.  If you are in a hurry or are lazy – just use the naked tofu.

Prep your tofu.  I tossed mine in a bit of glaze & baked at 400 degrees for 30 minutes.

Make some rice or prep some lettuce leaves for wraps.

To make the glaze – heat the orange juice, zest & juice of one orange, brown sugar, sriracha, rice vinegar, soy sauce or tamari, garlic cloves and ginger and bring to a boil.  Add the cornstarch/water mix & the glaze should thicken up in less than a minute.  Add the tofu & heat through.

Serve either on rice or wrapped in lettuce with a sprinkle of scallions & pomegranate seeds.

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Peach & Tomato Caprese Pizza with Mozarella, Basil & Balsamic Reduction

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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That photo above has nothing to do with this recipe.  But – I bought figs at the farmer’s market the other day & they photograph so gorgeously – I could not resist snapping this pic of them & that lush hunk of Saint Andre.  Dairy is something I am increasingly cutting out of my diet but – holy mother of God – that that cheese on some crusty bread & topped with a fig?  Criminy! I am desperate for vegan cheese to do what vegan meats (especially Beyond Meat) have done – namely – evolve into a really great vegan alternative to cruelty-based foods.

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So – my boss gave me a perfectly ripe peach the other day.  I let it sit, in all its aromatic glory, on my desk all day as I pondered what to do with it.  I then remembered that I had homemade pizza dough in the fridge & from that fact alone – this pizza was born.  At the end of the work day, I sauntered out, proudly declaring that a peach pizza was about to happen – and happen it did.

I wasn’t sure if I would like hot peach pizza so I decided to hedge my bet a bit & made this a twofer.  I did not have Gorgonzola or goat cheese – cheeses that might cut the sweet of the peach so I decided to drizzle it with a balsamic reduction.  I am happy to announce that the peach side was even more delicious than the traditional side.  I did not cook the peach at all first but you could grill yours first if you want to maybe give the pizza that extra layer of flavor. It is completely unnecessary, though.

BALSAMIC REDUCTION

Simply boil a nice balsamic until it reduces by about 30-75% and has a thick syrupy texture.  It really does reduce a LOT so – if it reduces to too little for your pizza – just boil down some more.  Be careful not to burn it! I used about a tablespoon of the reduction on this pizza.

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Peach & Tomato Caprese Pizza with Mozarella, Basil & Balsamic Reduction

Serves as many as you like – depending on how much dough & ingredients you have

INGREDIENTS

(the amount of each is up to your personal taste)

Pizza dough (I used this one)

Peaches – pitted & sliced 1/4 inch thick

Tomato sauce (I used Rao’s Arrabbiata)

Fresh mozzarella (or vegan alternative) – sliced

Fresh Basil

Cherry or grape tomatoes – quartered (optional)

Balsamic reduction (recipe above in bold)

Parchment paper (optional)

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DIRECTIONS

Heat the oven to 500 degrees & be sure it reaches temperature before putting your pizza in there.

Make the balsamic reduction.  Set aside.

Cover a cooking sheet with parchment paper.  And old metal pan.  Pizza stones suck.  PARCHMENT PAPER is magic.  Or – grease a cooking sheet with cooking spray or olive oil.

Roll the dough out & put it on the pan.  Spread sauce on one half of the pizza & arrange the peach slices on the other.  Top with cheese.  Cook until it is the way you like it – typically 10-15 minutes.  Top with basil & cherry tomatoes & drizzle the peach side (or both sides) with the balsamic.

Voila!

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Roasted Rainbow Carrots with Thyme & Balsamic Glaze

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I belong to a produce delivery service called Farm Fresh to You.  I get a box of custom-selected veggies every two weeks & the standout items so far have been their carrots!  Whew knew?  SO sweet and the texture is wonderful – unlike the almost bitter & very hard store-bought carrots I have been experiencing recently.  These carrots are DELICIOUS & it is nearly impossible to bite into one & not eat the whole thing.  Good news, though!  You CAN eat the whole thing.  Eat the whole bunch.  They are just carrots, for fuck’s sake.  Go friggin’ crazy!

Anyway – my last box had this little bunch of rainbow carrots it it.

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They get even prettier when you peel them.  The color combination looked so autumnal – roasting them with some earthy thyme & sweet balsamic glaze just seemed like the way to go – so I did just that!  Takes about 20 minutes or so – depending on the size of your carrots.  Easy & delicious!

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Roasted Rainbow Carrots with Thyme & Balsamic Glaze

Serves 2 as a side

INGREDIENTS

1 small bunch of rainbow or other carrots

1 tsp olive oil

S&P

Fresh thyme

1/2 cup or more of Balsamic vinegar

Parchment paper (optional)

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DIRECTIONS

Heat the oven to 425.

Peel the carrots & cut any thick ones in half.  Leave thin ones whole.  Toss with olive oil and S&P until they are evenly coated.  Put on a roasting pan (topped with parchment paper – if you have it).   Sprinkle with fresh thyme leaves – maybe a tablespoon or two.  Roast 10 minutes.

Meanwhile – basically boil the balsamic until it thickens.  It thickens quickly & reduces very fast so be careful not to burn it.  If it gets too thick – just add more balsamic.  The thickness of the glaze is up to you.

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When it is thick even – drop a few thyme leaves into it.

After 10 minutes, flip the carrots & then drizzles most of the balsamic glaze onto them – reserving a little (or make more for later).  Roast another ten minutes (more or less – depending on how well you want the carrots cooked).    Drizzle with remaining balsamic glaze, maybe sprinkle more fresh thyme leaves on them & serve.

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Spicy Vegan Miso Sesame Chicken

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

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Labor Day!  September 1st – and I haven’t posted since July 31st.   I have never dropped the ball for so long and I apologize.  But – I was out of town for a few weeks – in Mississippi shooting

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and then celebrating the third anniversary of meeting the badass, Miles Miller, at Sidewalk Film Festival in Birmingham.

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The film promises to be fantastic & Sidewalk is always a perfect experience.

That said – back to food.

This recipe can be tweaked to accommodate a carnivore or a vegan.  Easy, quick & spicy – it is just another great way to use Beyond Meat’s amazing vegan chicken.

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Spicy Vegan Miso Sesame Chicken

Feeds 2 with rice & a steamed vegetable

INGREDIENTS

9 oz vegan (or real) chicken

1/4 cup rice vinegar

2 TBS agave nectar (or honey – if you are not vegan)

3 TBS miso paste

2 TBS sambal oelek (or other hot sauce)

4 garlic cloves – minced

2 TBS toasted (or other) sesame oil

Cooking spray or olive oil

cilantro or scallions or micro greens for garnish

cooked rice

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DIRECTIONS

Steam some rice.  I used brown Basmati.  I also added some broccoli to the cooking rice in the last 5 minutes.

Mix the rice vinegar, agave or honey, miso paste, hot sauce, garlic & sesame oil in a bowl & pour over the chicken.  I did this right in the bag the chicken came in.  Marinate for an hour or more, if you can – but that isn’t totally necessary.

Remove the chicken from the marinade & put the marinade in a pan & heat over high heat until it thickens – maybe 5 minutes.

Meanwhile, treat a pan with cooking spray or olive oil & cook the chicken until it browns.  If using real chicken – be sure to cook it through.

Now – simply serve the chicken over some rice & drizzle with the glaze or add the chicken to the pan with the glaze & then put some on the rice.  Your call.

Garnish with scallions or cilantro or some greens.  Eat it up!

HAPPY LABOR DAY!!!!!!!

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