Single chocolate brownie on a parchment square.

Homemade Brownies!

Glass 9x13 baking dish with brownies, 1 removed.

I know I have published my homemade brownies before but this decadent chocolaty recipe deserves another look!

I made these last week for my Make and Take Cooking Class; a new type of class where participants come and cook and then take the delicious results home to share with someone they love!

Single chocolate brownie on a parchment square.

Instead of just cutting the brownies and putting them on a serving platter, I wrapped each one in parchment paper and tied them with this cute red and white string.

Brownies, wrapped in paper and tied with string.

Such a darling way to offer a sweet treat, don’t you think?

Join ME for the fun at an upcoming cooking class!  New classes have been added to the roster!  Register today by Clicking HERE or email lorie@atasteofparis.net

AND for information regarding upcoming trips to France email me at Lorie@atasteofparis.net!

Thursday and Friday March 21-22nd 10:30-2:00 Food and Wine Workshop- 2 SEATS OPEN! Join me for an extraordinary 2- day culinary event and immerse yourself in good food and wine!  We will explore wine styles and pairings as we work side by side to prepare truly mouthwatering dishes. We will dine together as we taste wine varietals and enjoy the recipes. Dinner tastes can be enjoyed here or taken home.  This course promises to improve overall kitchen skills that last a lifetime.  Hope you will join the fun! Class size is limited.  Class Fee $192.50 Day 1 Champagne and Crement and Appetizers. We will begin our time together with a mini champagne workshop.  The mystery of this amazing beverage will be revealed as we enjoy it with our appetizers of Tomato Basil and Gruyere Gourges, Crab Stuffed Mushroom Caps and an artistic American Style Cheese Board, packed to the brim with cheese, meat and goodness. Sancerre and Chardonnay and Lunch We will prepare and enjoy a crispy Goat Cheese Grapefruit and Avocado Salad and Seafood Crepes as we enjoy these beautiful white wines. Rose and Dinner We will prepare a lovely Chicken and Artichoke Tart perfect for dinner when served with a green salad.  For a sweet finish we will make Pears in Chocolate Ganache and tiny Chocolate Madeleines.  Day 2 Beaujolais and Grenache and Breakfast We will prepare a breakfast soufflé, Bacon and Cheddar to be eaten alongside Fruit and Almond Butter Tartine. Red Blends and Lunch As we taste our wines we will enjoy freshly made Creamy Cauliflower Soup and an inventive Crispy Vegetable Salad. Bordeaux and Cabernet and Dinner We will learn the origin of the iconic dish Beef Tournedos served with Blue Cheese and Walnut Butter over dreamy Mashed Potatoes.  To finish our days together we will celebrate round an exquisite Double Chocolate Tart topped with Raspberries. 

April 25th 6:30-8:30 Let’s Make Dinner A new offering at the cooking school; come and make and enjoy a 4-course meal.  The fun begins with a CoCo-Light Martini as we will dive into our menu.  We will prepare and enjoy a Texas tradition Jalapeno Poppers a true crowd pleaser.  We will sit for our 2-4th courses and wine will be served.  The second course will be Strawberry Salad served with Sweet and Spicy Pecans a perfect starter.  Our main course will be decadent Coriander Cured Beef Tenderloin served on a bed of Sweet Bourbon Smashed Potatoes and finished with Roasted Corn Salsa.  Yippee! For a delectable sweet finish, we will prepare Pistachio Coconut Pot de Crème. What a great way to spend the evening!  We will cook together to prepare our feast then sit and enjoy the fruits of our labor.  Class size is limited and promises to be an amazing evening! Class fee 62.50

May 3rd 10:30-1:00  Make and Take Dinner for Two A new offering in the cooking school!  Come and take a cooking class and take home a 4-course dinner for two.  Share it with your spouse or a friend!  This class promises to be lively and full of fun! On the Menu: Appetizer- Blue Cheese Pecan Crusted Grapes is a flavor explosion Starter- Stunning Birds Nest Salad and Herbed Brioche Rolls Main- Sweet Spiced Bourbon Pork Loin served with Darling Pommes William (ours are baked not fried) and abundant Balsamic Veg Roast Dessert-Petite Chocolate Loaf Cakes slathered in Amara Cherry Creme Sauce Tomato Soup and tea will be served.  Class size is limited.  Class Fee $64.50

June 21st 10:30-1:00  Make and Take Dinner for Two A new offering in the cooking school!  Come and take a cooking class and take home a 4-course dinner for two.  Share it with your spouse or a friend!  This class promises to be lively and full of fun! On the Menu: Appetizer- We will master the art of precious Chinese Dumplings in both Pork and Vegetarian varieties and dipping sauce. Starter- Thai Lettuce Wraps with chicken Main- Beef and Broccoli Stir Fry with Pineapple Fried Rice Dessert-Precious Pound Cakes with Sweet Citrus Compote Spinach Salad and French Bread will be served with iced tea.  Class Fee $64.50

Homemade Brownies

¾ cup butter

1 ½ cups sugar

¾ cup flour

¾ cup dark unsweetened cocoa powder

3 eggs

½ teaspoon salt

1 teaspoon vanilla

1 cup semi-sweet chocolate chips

1 cup coarsely chopped pecans

Preheat oven to 325 degrees.  Spray a 9×13 glass baking dish with non-stick cooking spray.  Melt butter in a microwave safe bowl.  Add cocoa powder to melted butter and mix well.  Stir in sugar and then eggs.  Add flour salt and vanilla and mix to combine.  Add chocolate chips and nuts and spread batter into dish.  Bake for 24-28 minutes until edges are beginning to brown.

au revoir for now lorie (002)

 

 

 

Bright red tulips in a green vase setting next to a stone cherub.

Are you ready for spring?

 

Bright red tulips in a green vase setting next to a stone cherub.

I don’t know about you, but winter has seemed extra-long. In my town we have had many cold, rainy and I will say it, gloomy days.

Much to my surprise, a sweet friend brought me a lovely bunch of tulips on Friday evening and it was a welcome sign that spring is on the way! I simply adore having fresh cut blooms in the house, it is such a decadent luxury.

Red tulips laying on a counter

When you start to see tulips and daffodils in the markets and florist you know warmer weather is just around the bend.

The stems of tulips being trimmed.

Tulips are probably the easiest flower to manage into a gorgeous arrangement.  I thought I would show you what I did. First, trim each stem with very sharp scissors and cut them at an angle.  This lets the stems take on more water.

Tulips laying on a counter with a hand removing excess foliage.

Next, remove any loose foliage towards the bottom of the stems.  This helps to keep the water clean and pure for the blooms.

A bunch of tulips being put in a green vase.

To arrange, simply gather the bunch of stems and place it into a vase or even a mason jar filled with water.

A bunch of red tulips in a glass vase.

I am always amused at how the stems seem to turn towards the sun, just like me!!

Are you as ready for spring as I am?  What are you looking forward to most? I hope you will share your thoughts so we can all get ready for spring together!au revoir for now lorie (002)

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French Pastries at the Arboretum

Lorie Fangio, teaching chef and owner of A Taste of Paris™ culinary trips will introduce you to the wonderful world of French pastries.  We will start our time together with Sundried Tomato and Basil Pailmers, a yummy appetizer or snack.  We will prepare  Salmon Artichoke Tart served bistro style with salad greens and then onto the sweet stuff.  Two classic French recipes will be taught while making  Raspberry Eclairs stuffed with Pastry Cream.  Next up, dense, versatile and delectable Chocolate Moelleux is a fantastic recipe to have up your sleeve.   Precious Lemon Tarts with Sable crust make the perfect finish to any meal and Amaretto Vanilla Bean Madeleines are lovely with afternoon coffee or tea.   Oui, sil vous plait!

Tickets sold only through the arboretum CLICK HERE for tickets

Soups Stews and Breads at the Arboretum

Lorie Fangio, teaching chef and owner of A Taste of Paris™ culinary trips will lead you through a class on comforting soups stews and breads.  When it’s cold outside, nothing warms your soul quite like fresh bread and soup. The tasty goodness will begin with French Loaves guaranteed to make your house smell amazing. Our first soup is the chef’s favorite, Shrimp and Roasted Poblano Pepper Soup. We will prepare a simplified Boeuf Bourguignon, this easier version does not sacrifice flavor. Sure to become a fam fav is Southwest Chicken Soup perfect served with Jalapeno Cornbread.  For a sweet finish rustic Apple Crostata will hit the spot!

Price and ticketing through A Tasteful Place Dallas Arboretum.  CLICK HERE for tickets.

 

 

Plate of Macaroons

ATOP Named to TOP 150 Food Blogs!!

I am thrilled to report that A Taste of Paris was named one of the top 150 food blogs by BrandBallot.  What an honor to be among so many talented food writers!  I hope you will join me as I celebrate this fantastic news, thank you BrandBallot!



Teaching this holiday season was filled with fantastic food, amazing people and so much fun, thank you for joining me in the kitchen!

The winter and spring cooking class schedule is live and filled with fabulous food experiences. There are several new class styles added to the assortment. Registration is open so make your choices TODAY; and  email lorie@atasteofparis or click HERE. to secure your seat.

I look forward to seeing you soon!!

Cooking Classes Winter Spring 2019

Eating Well-January 25th 11:00-1:00-Being well in the New Year is at the top of everyone’s to-do list.  In this entertaining class we will explore simply GOOD FOOD that will feed your body and your soul. In this class we will sip red wine as we start with breakfast, pretty Poached Egg and Veg Tartine. Nothing heals the soul like classic Chicken Noodle Soup, when made from scratch it really satisfies.  We will prepare Baby Kale salad packed with nuggets of goodness.  Wild caught Orange Glazed Alaskan Salmon with Balsamic Roasted Root Vegetables is quite possibly the best dinner ever. Marinated Pork Tenderloin served with cranberry apple chutney with quinoa hash alongside will get your crew to the table fast! Cinnamon Baked Apples make a great side dish or dessert and for a truly decadent finish we will prepare chocolate cups filled with dried fruits and nuts. Class Fee $59.00

XoXo Chocolate- February 6th 6:30-9:00 Valentine’s Day right around the corner and my mind always drifts to Chocolate. Chocolate is an interesting food; of all the foods on earth I have the most passion for this rich dark flavor. Maybe it’s the seductive quality of chocolate or simply the fact that there is artistry involved in creating with it, either way I look forward to sharing with you in this amazing class.  Bourbon pairs perfectly with chocolate so we will sip a Mint Julep while we dive into chocolate. Our first Chocolate recipe will be savory, Cocoa Rubbed Short Ribs served with Roasted Carrots and Cauliflower and a Picada (herb and chocolate) Sauce. We will prepare an exquisite Decadent Chocolate Cake stuffed with Whipped Chocolate Ganache and topped with silky Ganache. Next up, we’ll make White Chocolate Pot de Crème with Strawberries. No chocolate class would be complete without an irresistible cookie; ours will be Chocolate Shortbread, dipped in dark chocolate and sprinkled with peppermint!  Vanilla Lavender Chocolate Truffles are like little bites of heaven. We will keep the chocolate love going with Chocolate Crepes stuffed with cream and berries and drizzled with chocolate Ganache. Each guest will decorate a Chocolate Pop as a take home treat!  Class Fee 62.50

Artisanal European Breads-February 8th 10:30-2:30 ONE SEAT OPEN There is nothing like the smell of fresh baked bread coming from of the oven.  Imagine yourself with the skills to prepare European style artisan loaves right in your own home!  You will learn many techniques that go into producing amazing loaves including proper scoring techniques and stenciling for beautiful results.  You will be taught the French Baguette, the Batard, Boule and Tabletierie. Each guest will take home 2 full sized loaves, a baguette and second; guests choice.  In addition, you will prepare a batch of dough from scratch to be finished in your home oven. Class includes churning fresh cultured butter.  We will take a break from the ovens and enjoy our warm bread with a lovely Chopped Salad for lunch with wine and cheese of course!  A pretty great way to spend the day and your friends and family will be delighted by the results!  $79.00

Make and Take-Dinner for Two- February 22nd 10:30-1:00 A new offering in the cooking school!  Come and take a cooking class and take home a 4 course dinner for two.  Share it with your spouse or a friend!  This class promises to be lively and full of fun! On the Menu:

Appetizer- Goat Cheese and Cranberry Spiral and ½ loaf French bread

Starter- Sun Dried Tomato Basil Soup with Cheesy Pillows of goodness

Main- Mouthwatering Chicken Cordon Blue with Honey Garlic Green Beans

Dessert-Apple Tart with Almond Custard filling

Chopped Salad and iced tea will be served.  Class size is limited.  Class Fee $64.50

Let’s Make Dinner! March 7th 6:30-8:30 A new offering at the cooking school;  come and make a 4 course dinner to be enjoyed together with a glass of wine.  What a great way to spend the evening!  We will cook together to prepare our feast then sit and enjoy the fruits of our labor with a beautiful glass of wine! You will leave with the recipes; this class promises to improve overall kitchen skills. Class fee 59.50

Food and Wine Workshop March 21-22nd 10:30-2:00 Join me for an extraordinary 2- day culinary event and immerse yourself in good food and wine!  We will explore wine styles and pairings as we work side by side to prepare truly mouthwatering dishes.  We will dine together as we taste wine varietals and enjoy the recipes. Dinner tastes can be enjoyed here or taken home.  This course promises to improve overall kitchen skills that last a lifetime.  Hope you will join the fun! Class size is limited.  Class Fee $192.50

Day 1~Champagne and Crement and Appetizers

We will begin our time together with a mini champagne workshop.  The mystery of this amazing beverage will be revealed as we enjoy it with our appetizers of Tomato Basil and Gruyere Gourges, Crab Stuffed Mushroom Caps and an artistic American Style Cheese Board, packed to the brim with cheese, meat and goodness.

Sancerre and Chardonnay and Lunch

We will prepare and enjoy a crispy Goat Cheese Grapefruit and Avocado Salad and Seafood Crepes as we enjoy these beautiful white wines.

Rose and Dinner

We will prepare a lovely Chicken and Artichoke Tart perfect for dinner when served with a green salad.  For a sweet finish we will make Pears in Chocolate Ganache and tiny Chocolate Madeleines.

Day 2~Beaujolais and Grenache and Breakfast

We will prepare a breakfast soufflé, Bacon and Cheddar to be eaten alongside Fruit and Almond Butter Tartine.

Red Blends and Lunch

As we taste our wines we will enjoy freshly made Creamy Cauliflower Soup and an inventive Crispy Vegetable Salad.

Bordeaux and Cabernet and Dinner

We will learn the origin of the iconic dish Beef Tournedos served with Blue Cheese and Walnut Butter over dreamy Mashed Potatoes.  To finish our days together we will celebrate round an exquisite Double Chocolate Tart topped with Raspberries.

April 25th Let’s Make Dinner Details coming soon

May 3rd Make and Take Dinner for Two- Details coming soon

Christmas Morning~Cinnamon Pecan Wreath

Do you have your menu planned for Christmas morning? At our house, I always make something sweet and something savory.  We eat a big breakfast to tide us over to an early Christmas dinner.  Last year I shared my Cinnamon Bread Leaves with you and this year I have done a throwback to on oldie but goodie.  Cinnamon Pecan Wreath is so beautiful and tempting; your family will be delighted! Cinnamon Pecan Wreath happens to be one of the recipes I shared with The Art of Living Beautifully readers this month.  For my post, I want to take you through the steps to make this centerpiece delight.

Begin the day before you want to serve the Cinnamon Pecan Wreath by thawing frozen bread rolls in a greased bowl overnight in the refrigerator. Roll the dough into a rectangle; it does not have to be perfect!  Next pour on melted butter, then cinnamon sugar and last pecans.

Roll dough into a log; bring both ends of the log, together to form a ring.  Pinch the dough ends together, sealing it.

Using a pair of kitchen scissors; cut 2/3 of the way through the ring every 1-2 inches all the way around.  Take each slice and twist it to expose the layers.  Twist all of the slices.

Once your wreath is complete, cover it with a cloth and let it rise in a warm place for about an hour or until it has doubled in size.  Bake for 30-35 minutes in an oven set to 350 degrees before garnishing with glaze and pecans. 

Stay tuned for another Christmas Breakfast recipe later this week!!

Cinnamon Pecan Wreath

20 frozen bread rolls

1 stick of butter, melted

¾ cup sugar

¼ cup cinnamon

1 cup pecans chopped

12 whole pecan halves

Glaze

1 cup powdered sugar

1 vanilla pod

1 small orange, zested and juiced

Pinch salt

Grease a medium mixing bowl and place frozen rolls in the bowl.  Cover with plastic wrap and let thaw overnight in the refrigerator.  Turn the dough out onto a floured surface.  Roll the dough to a large rectangle about 13×22 inches.  Brush the rectangle with melted butter.  Mix sugar and cinnamon in a bowl and sprinkle the mixture evenly over the butter.  Next, sprinkle on chopped pecans.  Roll long end of rectangle into a log.  Bring the two ends of the log together to form a ring and pinch the dough to seal the ring.  Using kitchen scissors, cut into the ring every 1-2 inches, about 2/3 of the way through the ring forming slices.  Pull each slice firmly and twist it towards the right.  Continue twisting all the slices. Your cinnamon ring will resemble a wreath.   Cover the wreath with a cloth and let it rise in a warm place until it has doubled in size, about one hour.  Preheat oven to 350 degrees.  Bake wreath for 30-35 minutes.  If wreath is getting too brown, tent it with foil.  Prepare glaze by combining powdered sugar, the seeds from the vanilla pod, salt, the zest and 2 tablespoons of juice in a bowl and mix well.    Drizzle glaze over bread ring and garnish the top with pecan halves.

Grand Marnier Truffles~Third Sweet Tradition

Dark chocolate truffles are a tradition!  Every year for the last 14, I’ve taught a class called Gifts from the Kitchen.  In this class we make recipes that are perfect for gift giving along with inventive ways to package the treats.  Since the beginning, a chocolate truffle recipe has been included, in part because they make fabulous gifts but also because Grand Marnier Truffles were the very first gift from MY kitchen, many many years ago!   

Making beautiful and taste tempting chocolate truffles is easier than you think.  Try my recipe for Grand Marnier Truffles TODAY, you will be glad you did!

Stay tuned next week for some of my favorite Christmas Morning breakfast ideas!

Bowl of Chocolate Truffles

Grand Marnier Truffles

1 cup heavy cream

3 cup semi-sweet chocolate chips

2 tablespoons butter

1 tablespoon Grand Marnier

3 1 inch strips orange peel

½ cup powdered sugar

½ cup unsweetened cocoa

Heat the cream, Grand Marnier and orange peel in a medium saucepan or double boiler until it begins to steam.   Remove from heat and discard the orange peel.   Add chocolate chips to the warm cream and stir until chocolate is almost incorporated, add butter, continue to stir until completely smooth.  Refrigerate the mixture until chocolate has solidified about 3 hours.  Combine powdered sugar and cocoa on a plate.  Using a spoon and your hands, roll chocolate mixture into balls; roll the balls into the cocoa mixture.  Store the truffles in the refrigerator for up to 2 weeks.

Fox 4 This Morning- The Humble Tart

Peach Blueberry Tart 2

Tune into Fox 4 KDFW this morning, Monday October 8th, about 9:30, to see me making one of my most favorite things, tarts!

Caprese Tart 1

Tarts have humble beginnings.  Originally they were served as a way to stretch protein and ingredients into additional meals.  If you have a crust on hand, cheese and eggs, you can have a tart for dinner tonight!

I love to make tarts for so many reasons, for starters they are pretty.  You can make a rustic version, like my Caprese Tart, simply folding the puff pastry crust back over the tart or for a classier tart, like in my Peach and Blueberry, use a bottomless pan to give you the pretty fluted edge.

In my home I often have leftover salmon or chicken.  Adding this extra protein to a prepared crust, along with vegetables, cheese and eggs, and I can have a beautiful tart in the oven in a matter of minutes.

Tarts can be sweet or savory.  Generally, savory tarts include an egg custard filling that acts as the glue to hold everything together.

After spending time in commercial kitchen in Paris, I learned foolproof strategies for creating the very best savory tarts! Start by getting your crust into a baking tin or dish.  Next, arrange all of the goodies, the cheese, meat and vegetables evenly over the crust. Mix up fresh eggs with salt, pepper and a dash of milk or cream, not too much, or the tart won’t set.  Last, pour the egg mixture slowly into the center of the tart and let it seep into all the crevasses.  Place the tart onto a baking sheet and into the oven until the tart is puffed and brown.  Let tarts set 10 minutes before serving with a salad for a bistro style lunch or dinner.

Fruit tarts are really straightforward. Crust + fruit and a little sugar = dessert heaven.  If you use frozen fruit, always add about 1 tablespoon of flour to the sugar and fruit before you pop it into the crust.  This will help absorb the extra moisture created by the freezing process.

The humble tart, a crust, a filling and a fork is all you need! Bon Appetit.

Caprese tart 2

Caprese Tart

1 sheet puff pastry

10 eggs

¼ cup milk or cream

1 cup grated Gruyere or Swiss cheese

3 medium tomatoes, sliced ¼ inch thick

10 leaves fresh basil cut in a chiffonade

½ teaspoon salt

¼ teaspoon pepper

¼ cup Parmesan cheese

Preheat oven to 400 degree.  Unfold puff pastry sheet and eliminate creases by rolling it out on a floured surface. Place the pastry into a 9 inch pie plate allowing the corners to hang over.  Sprinkle an even layer of Gruyere cheese in the bottom of the crust.  In a mixing bowl combine eggs, salt, pepper, milk and basil and beat until well blended.  Pour egg mixture into the crust.  Top with tomatoes in a single layer, don’t worry if they sink.  Sprinkle the Parmesan cheese evenly over the top and fold the corners of the pastry over the filling.  Bake the tart for 40-45 minutes or until pastry is golden brown.

 

Chicken Red Bell Peppers and Leek Tart

1 prepared pie crust

1 tablespoon butter

1 leek, cleaned and finely chopped

10 eggs

¼ cup milk or cream

1 cup grated Gouda cheese

1 cup of rotisserie chicken, cubed

1 red bell pepper, sliced in rings

½ teaspoon salt

¼ teaspoon pepper

Preheat oven to 400 degree.  Heat butter in a small chef’s pan and sauté leeks until soft.  Add the leeks and chicken to the bottom of the crust and spread out.  Sprinkle an even layer of cheese into the bottom of the crust.  In a mixing bowl combine eggs, salt, pepper and milk and beat until well blended, pour the egg mixture into the center of the crust, top with red pepper rings.  Bake the tart for 40-45 minutes or until pastry is golden brown.

Peach Blueberry Tart 2

Peach Blueberry Tart

Crust

1½ cups flour

¾ cup cold butter cut into cubes

½ cup plus 1 tablespoon powdered sugar

1/8 teaspoon salt

Filling

2 cups frozen peaches, cut into 1 inch chunks

1 cup fresh blueberries

½ cup sugar

1 lemon zested and juiced

2 tablespoons flour

Crumble

1 cup flour

½ cup granulated sugar

½ cup unsalted butter, softened

½ teaspoon salt

To prepare the crust, combine flour, sugar and salt in a food processor and pulse to mix well.  Add cold butter and pulse until dough forms a ball.  Prepare tart pan by coating with butter or non-stick spray.  Press dough into pan evenly, prick bottom of crust with a fork. Chill crust for 15 minutes in the freezer.  Preheat oven to 400 degrees. To prepare filling, add all filling ingredients to a bowl and mix well. Pour fruit mixture into prepared crust. Make the crumble by whisking all of the dry ingredients in a small bowl. Add the butter and mix with a folk or your hands until the mixture resembles peas. Sprinkle the crumble evenly over the fruit and bake for 40-45 minute until fruit is bubbly and crumble is browned.

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Cute tartlets, I recently served at an event!

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Can you feel my face pressed against the glass?  This is pretty window of tarts in the 16th arrondissement of Paris.  I especially love the Mushroom pies!

 Travel with me to Provence in 2019 or Paris in 2020!

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Paris, a City for Romance

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“Why travel to Paris? Why not? In my opinion, Paris is magic!”

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“It transforms/transports my spirit to another level; one of tradition, romance, history and of course, food and wine that is truly unique.”

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It feeds my soul as well as my body! I return refreshed and renewed!” Jeanne Busch

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I love what Jeanne shared, this is how I feel too.  I get goosebumps reading her words.

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It’s true, Paris is a place for romance whether you are with someone you love or completely alone, Paris seduces you with its sights sounds and tastes.

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Jeannie is a special lady that inspires me with her courage and wisdom. Thanks for sharing and for traveling with me!

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To make some memories of your own in 2019 contact me by email lorie@atasteofparis.net or phone 214 551 9630!

A Taste of Paris- March 31st-April 7th 2019

A Taste of Provence- September, 2019 

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