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Dec 15.2015 – Lots of gifts for the Celeb Chef fans on your list

Hosted & posted by Barbara J Nosek

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THIS WEEK IN THE GIFT GUIDE

If the chef is on TV, owns high profile restaurants, or has authored top selling cookbooks, chances are excellent you’ll find a listing in my book store, with cookbooks, memoirs and more . . . and gift store with cookware, bakeware, apparel, foods and beverages.

Why look all through Amazon to find what you need? Instead, get comfy, maybe grab a glass of wine, and take a virtual stroll through these two shops, each on a single easy-to-use page.

Celeb Chef Book Store  Celeb Chef Gift Store

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Also, save on Kindle Fires, e.g.,  HD10 sale $179.99, reg $229.99

Scroll down for even more great foodie gift ideas

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We return on Jan 1, 2016, to answer this question . . .

Can one site satisfy a big appetite for

both foodies and readers 

???

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Oct 29. 2015 – current celeb chef buzz

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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 Love apples? Here’s some beautiful footage from Mario Batali of the fave fall fruit on the farm, in the pan, at the table. Not exactly recipes but, though presented in reverse order, for the most part you get the idea. Click the link and then the box in the upper right corner, hit the arrows for full screen.  Video

 So how about a for-real apple recipe. Thanks to Paula Deen for these decorative caramel apples, ready to rule the Halloween goodie line-up. Chef Deen shows you how with a step-by-step and pix for each. Recipe

 Famed blogger and TV star Ree Drummond recently launched a line of products, now available as she says “at Walmart stores across the land.” The Pioneer Woman has created a pretty collection of bowls, plates, cups, cookware, servingware, utensils, and an adorable basset hound figurine. See them here

 Various Chicago media are reporting that Rick Bayless will partner with Crown Imports to create a craft beer scheduled to appear on store shelves next year. His original beer venture, Marisol, is currently served at Frontera. Meanwhile warm up these cool days with Chef Bayless’ Toasted Tortilla Soup with Fresh Cheese and Chile Pasilla. Recipe

 Carla Hall, the lively chef familiar to viewers of “The Chew” and “Top Chef All-Stars,” has a new cookbook with a focus on “spinning standbys into distinctive new recipes” and combining “the beloved flavors of home with the most delectable, enticing spices and tastes of international cuisine. Called “Carla’s Comfort Foods,” it’s currently available at a discounted price at Amazon. Click here

 Coming to a Williams-Sonoma store near you? Giada has a new cookbook, “Happy Cooking,” and she’s taking it on the road to various locations of the venerable cookware chain. Click the links to check out both.  Book  Tour

 Get a headstart on the holidays. Daniel Boulud restaurants are already taking reservations for that joyous season that is just around the corner. And they say they can accommodate 4-400.  Details

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Next: Blog-volution  Below: Paula’s French toast casserole

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Oct 23.2015 – Learn from the pros on PBS shows

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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Have you seen the nice selection of cooking shows in this fall’s PBS lineup? Check the link below for local listings as availability and times may vary by area. Here are three that I’ll be watching . . .

 Lidia’s Kitchen: Mastering the Art of Italian Cooking  Surely among the top contenders for teaching this subject, Emmy-winning Lidia Bastianich will deliver into your home, via TV of course, lessons on classic and new Italian recipes. Learn the proper techniques for “meat, fish, vegetables and fruit, grains, spices and condiments {plus} best tips about how to buy, store, clean and cook ingredients.  Her cookbooks

 Simply Ming  Another Emmy winner, Ming Tsai, returns with his challenge show. What’s the challenge? Both Chef Tsai and a notable chef improvise meals “with items found in the lauded chef’s ‘East-West Pantry’ along with a few surprise ingredients.” The chef and the show also move out of the kitchen for culinary road trips.  His cookbooks

 Martha Bakes  Also classroom-esque as Martha Stewart tells you and shows you everything you need to know to update classics and favorites in the world of baking. Along the way she “shares the best baking tips and techniques giving you the foundation for creating delectable baked goods and desserts from scratch in your kitchen.”  Her cookbooks

Click for more information . . .

PBS Click for area programs

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Next: Carlos Guia’s bbq shrimp  Below: the next big culinary name

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Oct 13.2015 – Potato Leek Soup recipe, new cookbook, from Robert Irvine

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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Thinking that if you googled “fit” the top box would be a picture of Robert Irvine. And now, for real, if you google “Fit Fuel” you truly would find a new book by this power chef.

He calls the book a journey of discovery and knowledge, focused on “empowering people through food and fitness.” And here’s how it plays out: “To truly succeed and form healthy habits for life, you need to reevaluate how you see food, how you see yourself, and redefine what you’re truly capable of.”

The entire title is “Fit Fuel: A Chef’s Guide to Eating Well, Getting Fit and Living Your Best Life,” and it’s currently available at Amazon at a discounted price. Meanwhile, here’s a recipe for warming up a chill autumn day, Potato Leek Soup from Chef Irvine.

Makes 8 servings

8 cups chicken stock  6 russet potatoes, peeled, cut into large pieces  4 leeks (whites only), thoroughly washed & sliced  3 stalks celery, roughly chopped ♦ 1 bay leaf ♦ 1 1/2 t finely chopped fresh thyme  Salt, freshly ground pepper  1 c heavy cream

Put chicken stock, potatoes, leeks, celery, bay leaf & thyme in a large pot and sprinkle with salt & pepper. Boil until the potatoes are soft, 15-20 min. Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add cream and simmer until the soup has thickened, about 20 min.

Notes . . . Chef says: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

Click for more information . . .

Robert Irvine  “Fit Fuel”  Irvine books & more

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Next: Military in foodie action  Below: celeb chef buzz

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Oct 9.2015 – current chef buzz

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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 Emeril says, book your holiday party at any of his three New Orleans restaurants by Dec 1, 2015, and receive a $100 Emerils gift card.  Details

 The online newletter, “ProChef SmartBrief,” recently features a CNN report on a growing trend in Paris of restaurants ruled by a single dish or ingredient, say eggs, or truffles, or poultry. One of the examples is world renowned chef Guy Savoy’s L’Huitrier, specializing in oysters in various incarnations, including as the star ingredient in custom seafood platters.  Restaurant 

 Alice Waters of the revered Chez Panisse has earned this year’s James Beard Leadership Award, noting that the acclaimed chef long ago started a movement that focused on the “finest sustainably-sourced, organic, and seasonal ingredients,” establishing a culinary philosophy that today “can be found in cities and small towns across the country . . . what Waters calls the ‘delicious revolution.’”  Alice Waters

 Is it just me or does literally every recipe from Rick Bayless make you want to sprint to the grocery store and then the kitchen. In this prep he ups the ante on pan seared trout with a topping where the “maltiness of the beer pairs wonderfully with the sweetness of caramelized onion and the soul-satisfying richness of the sauteed chorizo.” It calls for just a cup of the beer and takes, Bayless says, only a few minutes, “and, well, you do have the rest of that beer to help you pass the time.”  Recipe

 Hey Jets fans, join Mario Batali and Joe Namath on Oct 17, noon-3p, on the roof of Pier 92 “to host the biggest tailgate blowout of the year!” It’s part of the NYC Wine & Food Fest, a bonanza of food and wine events {scroll down to see yesterday’s post}.  Details

 Btw, love this quote from “Molto,” the newsletter section of Batali’s website: “Once you’ve put your groceries in the car, the quality of your dinner has already been decided.”  Molto

 The bad news: Noma regulars may go into withdrawal as the world acclaimed Copenhagen restaurant closes down for all of 2016. The good news: when chef/proprietor Rene Redzepi reopens nearby in 2017 the new place, an “urban farm,” will bring the chef,  his staff and his customers – something we may have thought not possible – even closer to the land and its culinary treasures. Noma

 Giada’s new cookbook, “Happy Cooking: Make Every Meal Count . . . Without Stressing Out,” is now available for pre-order at Amazon and at some very decent savings.  Preorder and save – details

 Leave it to Guy Fieri to take everyday mustard and kick it right into flavortown. This Funky Hot Mustard would be so good on . . . well, just about everything except maybe dessert.  Recipe

 Chef Michael White, known nationwide for his award-winning ways with Italian cuisine, is now expanding his culinary geography with a new French restaurant, Vaucluse, inspired by a region in Provence of the same name. Find the 186-seater on NYC’s Upper East Side.  Vaucluse

 Last but far, far from least. Rest in peace awesome Paul Prudhomme.

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Next: Robert Irvine recipe & book  Below: NYC wine & food fest

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Oct 8.2015 – celeb-laden foodie fest in NYC

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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Join the mega names in culinary-dom for four days, Oct 15-18, of festive food and wine events in NYC. And do good at the same time as proceeds benefit charities including the nationwide No Kid Hungry campaign.

The New York City Wine & Food Festival treats the palate to dinners, brunches, food & music mashups, food tastings, wine tastings, cooking demos, master classes, seminars, panels, pairings, and food-specific presentations. Featured events: Grand Tasting, Veg Out, Best Bloody Mary Brunch, and Cooking with the Stars hightlighted by Valerie Bertinelli.

Who will you see there? April Bloomfield, Charles Phan, Giada, Aaron Sanchez, Rachael Ray, Carla Hall, Mario Batali, John Besh, Andrew Zimmern, Robert Irvine, Emeril, Anne Burrell, Michael Symon, Ted Allen, Alice Waters, Lidia Bastianich, Alain Ducasse, Bobby Flay, Martha Stewart, David Bouley, Morimoto, Tyler Florence, and believe it or not, many more.

Click for more information . . .

nycwff  Tix  NYC travel guides

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Next: celeb chef buzz  Below: Giada’s Sin City Cookies recipe

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Oct 6.2015 – Giada’s Sin City Cookies

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet, smoking, writing .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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These easy treats could just as easily be called Sinful Cookies. Oh my, they are sooooo rich and sooooo good. Portable indulgences!!!

Makes 8

3 c bread flour  1 t baking powder  1/2 t baking soda  1/2 t kosher salt  1 c unsalted butter, chilled and cubed  1 c light brown sugar  1 c sugar ♦ 2 eggs, chilled  2 t pure vanilla extract  1 c bittersweet chocolate chips ♦ 1/2 c semi sweet chocolate chips

Preheat the oven to 375 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter on medium speed, about 1 minute. Add the brown sugar and the sugar and mix until incorporated. Add the eggs and the vanilla. Mix on medium low speed until the mixture looks separated. Turn off the machine and add the dry ingredients. Mix on low speed just until the dough comes together. Turn off the machine and fold in the chips by hand using a rubber spatula.

Drop the dough onto a parchment lined sheet tray in 1 cup size mounds. Place the tray in the freezer and freeze for 1 hour.

Place the tray directly from the freezer to oven and bake for 20 minutes or until still slightly under baked in the middle but golden brown around the edges and beginning to brown on top. Remove from the oven and cool the cookies on the tray for 5 minutes before cooling completely on a wire rack.

Note . . . ahhh, probably could make more cookies if you wanted, which is to say if you didn’t make them the size of frisbees

Click for more information . . .

Giada  Giada’s books  Giada’s {and others’} kitchenware

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Next: NYC foodie fest  Below: plundering CCC

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Sept 11.2015 – foodie deal connections, this time all cookbooks

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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Please note some of these offers may be time-limited

Click the price link for more information

You may also find related items on each of these Amazon pages

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betty crocker cb   Ring-bound, $19.99, list $29.99

 

Product Details   Batali, Hardcover, $26.66, list $40

 

Product Details   Hardcover, $24.01, list $35

 

Product Details   Hardcover, $14.97, list $27.50

 

Product Details   Kindle, free

 

Product Details   Paperback, $8.99, list $15.99

 

Product Details   Kindle, free

 

Product Details   Hardcover, $37.70, list $65

 

Product Details   DVD, 3-disc set, $8.80, list $24.98

 

Product Details   Hardcover, $12.90, list $18.95

 

Product Details   Paperback, $21.74, list $29.99

 

Product Details   DVD, $5.43, list $14.98

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Next: authentic crepe suzettes   Below: good foodie movie

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Sept 3.2015- catching up with Emeril

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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Bam! Most foodies hear that and immediately associate it with Emeril’s cooking. But it could just as well be the sound of the ever-creative chef slapping an exclamation point on another new place, project or promotion.

 Cool . . . now through Sept 30 stop by Emeril’s Orlando for Magical DiningEnjoy Magical Dining Month at Emeril's Orlando Month where $33 will bring you a prix fixe 3-courser, and just look at some of the choices: New Orleans BBQ shrimp, spicy seafood paella, flourless chocolate cake. And while you’re there, may also want to sip into one of their newest cocktails, including some tasty throwbacks.  Reservations

 Attn: Saints fans. Emeril’s, NOLA & Emeril’s Delmonico in New Orleans are offering special hours of operation for the team’s home games, during which you can enjoy regular menu favorites and Saints inspired cocktails.  Details

 At the Palazzo in Las Vegas, the chef’s Table 10’s new lunchtime deal brings two courses to the table for $20, including choice of entree and either an appetizer or dessert from the summer menu. Table 10

 Looking ahead to November, the Emeril Lagasse Foundation is presenting “Boudin, Bourbon & Beer” in New Orleans. Honorary co-chair Mario Batali and 50 of the “nation’s best chefs” join Emeril on Nov 13 for an evening of music, cigars, silent auction, fine wine and fine food. Event  Tickets

 Then on Nov 14, the fun and fundraising continue with the foundation’sKick Butt Gumbo “Carnival du Vin,” a gala dinner and wine auction.  Event  Tickets

 Btw, the chef’s foundation this spring granted $300,000 to New Orleans area non-profits. Foundation

 And for good measure here’s one of Emeril’s soup preps, just in time for the brisk weather ahead.  Kick Butt Gumbo

Click for more information . . .

Emeril  Emeril’s cookbooks  Emeril {and others} kitchenware

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Next: two Hawaiian food fests  Below: Bloomfield’s savory peppers

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Aug 28.2015 – Celeb chef buzz

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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  Cook like Rick. How? By tuning in to Rick Bayless’ new YouTube channel, offering a variety of cooking demos.  See it here

  Meet Paula Deen’s adorable Goldendoodle, Gus, one of the three dogs in her household who have long enjoyed chef Deen’s homemade treats just for them and more recently inspired her to broaden that scope by launching a line of “healthy and delicious” premium pet foods. For more on Gus and the doggie goodies, click here.

♦  As September brings on thoughts of cooler weather ahead, send your palate right back to the beach with this rum based, juice-laced cooler from Giada. Angostura Colada

  In Las Vegas Sept 16? Treat yourself on so many levels with a special wine dinner on that date. First, the menu features “fine wines, artisan cheeses and an assortment of culinary delights.” Second, those delights are coming from superstar Master Chef Gustav Mauler. Third, it’s at his beautiful Spiedini restaurant. Fourth, that restaurant is in the wondrous JW Marriott in Summerlin, home to glorious landscapes and waterscapes. And fifth, how great is this, it all benefits Catholic Charities. Spiedini   Tix

 World renowned Alain Ducasse will open the doors to two new places atop the Delano Las Vegas this fall. Rivea with a Mediterranean coast vibe will craft dishes inspired by “the delectable food markets of Provence and Italy,” all accented by a must-see “Wave Wall,” while the adjacent Skyfall Lounge brings nightlife to life with DJ spins, a dance floor, handcrafted cocktails, upscale snacks, and a 180 view of the city from both the seating islands inside and the patio outside.  Delano

 Carve it like the pros. Stone fruit, that is. Mario Batali shows us how in this demo.  Video

 Revered celeb chef Jacques Pépin was recently honored with the inaugural Julia Child Award, presented by The Julia Child Foundation for Gastronomy and the Culinary Arts at the Smithsonian’s National Museum of American History in D.C. It recognizes Pepin as “an individual who has made a profound and significant difference in the way America cooks, eats and drinks.” Woohoo, Jacques!  Julia Child Foundation

 Farm to table is a welcome trend that just keeps growing, and has in turn spawned a parallel trend that brings the farm ever closer to the table and that is chef’s’ gardens. ProChef Smart Brief newsletter recently published a story from USA Today Travel about these very gardens that can bloom in a adjacent plot, on the rooftop, or in containers on the patio, all of which may also serve as the setting for al fresco dining. Among the mentions were CCC faves Blaine Wetzel of Willows in on Lummi Island, Michael Mina’s Bourbon Steak in DC, and Tom Colicchio’s Riverpark in NYC and Beachcraft in Miami.  Story

  Who ya gonna call??? Ghost Busters??? No, in this case Ghost Hunters, the folks from the Syfy network’s show of the same name who on Sept 2 will be bringing their investigative devices to the Hyde Park campus of the Culinary Institute of America to see if there are “Too Many Apparitions in the Kitchen,” an episode is inspired by the fact that the CIA building was previously home to a Jesuit order and it seems the deceased Father Murphy forgot to leave. At 9p EDT.

 

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Next: April Bloomfield’s savory peppers  Below: Hawaiian foodfest

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