Pan de Ciruela de Lincolnshire - Un Fabuloso Pan de Frutas Festivo y Una Receta Aleatoria

17/11/21 11:31 Pan de ciruela de Lincolnshire: un fabuloso pan de frutas festivo y una receta aleatoria
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22 DE NOVIEMBRE DE 2012POR KAREN BURNS-BOOTH — 67 COMENTARIOS
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Pan de ciruela de Lincolnshire: un fabuloso pan de frutas festivo y una receta aleatoria
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PA N D E C I R U E L A D E L I N C O L N S H I R E :
U N FA B U L O S O PA N D E F R U TA S F E S T I V O Y U N A R E C E TA
AL AZAR
Uno de los comentarios que veo que muchos blogueros nuevos dicen una y otra vez es cómo
se hacen notar y generan comentarios, así como cómo interactúan con el resto de la
comunidad de blogs en sus blogs; Bueno, me sentí igual cuando comencé el año pasado: me
desconecté todos los días, escribí y compartí recetas con muchas fotos, y recibí la suma de NO
comentarios con un pico de tráfico de aproximadamente 20 a 30 visitas al día. Es
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convirtió en un diario para mí. por eso todavía suelo publicar todos los días, incluso ahora. Me
aislé en mi pequeño "mundo de blogs" y solo escribí para mí, lo cual, por supuesto, también
está bien.Pero, si quieres involucrarte en el mundo de los blogs de comida simplemente y ser Lavender and Lovage
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conocido, entonces no puedes sentarte en tu "torre de marfil" como lo hice durante los primeros
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SALIR y COMPROMETERSE con otros bloggers también! Es simple cuando lo piensas, ¿quién
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Mi libro de recetas al azar de este mes fue: Libro de cocina y comida del patrimonio de Inglaterra
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Entonces, comencé a leer más blogs y descubrí muchos nuevos e interesantes, así como
algunas personas encantadoras; luego comenzaron a "notar" mi presencia y, de repente, mi
página de comentarios se estaba llenando a diario, además de mi aumento de tráfico! Una
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de las otras cosas que noté, después de dejar los confines de mi pequeño mundo, fueron los
desafíos de los blogs; eventos de comida y recetas (generalmente se realizan mensualmente)
organizados por otros blogueros de comida, eventos en los que puede unirse y compartir sus
recetas y pensamientos. Uno de los PRIMEROS desafíos que descubrí fue Random Recipes,
alojado y dirigido por Dashing Dom en Belleau Kitchen, ¡así que SALTÉ con ambos pies y me
uní! El resto es historia, como dicen, y sigo participando en su desafío todos los meses, ya que
sigue siendo uno de mis favoritos, junto con mis dos desafíos, por supuesto: Tea Time Treats y
Herbs el sábado . Estoy divagando del asunto en cuestión, lo sé, pero el punto que estoy
haciendo es este, si quieres ser notado, ¡ÚNETE al resto de la comunidad! Y así, volviendo al
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 Lincolnshire Plum Bread, que es mi entrada al desafío de
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día de hoy, y mi receta aleatoria,
Dom's Random Recipes # 22 Random Birthday Number de noviembre .
Dom nos pidió que nos refiriéramos a nuestra fecha de cumpleaños como el número que
deberíamos usar al azar para elegir nuestro libro; mis dedos no tuvieron que caminar mucho
por mi librero antes de encontrar mi libro al azar, ya que era el número cinco, mi El Recommended Facebook Account
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cumpleaños es el 5 de mayo, así que el número cinco fue, que era el Libro de cocina y comida
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de la herencia de Inglaterra , y uno de mis libros favoritos, ¡así que estaba muy contento!
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Abrir la página al azar cayó en la página 232, que reveló una receta que había estado
planeando hacer durante los últimos dos o tres meses, Lincolnshire Plum Bread;
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curiosamente, la receta se origina en Lincolnshire, donde viven Dom y el vikingo. ¡Kismet! 16,566 followers
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A la hora de seguir la receta, debo admitir que me salí un poco de pista porque quería probar
una receta que encontré en un trozo de papel, que estaba escondido en un viejo libro de
cocina que compré en un segundo- librería de mano; así que combiné las dos recetas y el
resultado fueron CUATRO deliciosos panes con frutas, uno por ahora y tres para Navidad,
¡mientras metía los tres panes restantes en el congelador! Esta receta ha sido reclamada
como mía ahora, ya que estaba ENCANTADO con los resultados de mis técnicas de recetas
de mezclar y combinar, y los tres panes restantes serán útiles para la mesa festiva de la hora
del té, así como también para los regalos.

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El pan de ciruela de Lincolnshire se hornea tradicionalmente para Navidad en Lincolnshire,

aunque lo verá durante todo el año en las panaderías de toda la región . Es delicioso cuando
se sirve caliente con mantequilla o con una rebanada de queso, similar a la forma de servir el
pastel de Navidad de Yorkshire. Hoy en día, servida como pan de desayuno o con té, esta
especialidad regional probablemente se remonta a muchos siglos atrás, y la pista es el uso de Recommended Facebook Account
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la palabra ciruela para describir los frutos secos utilizados en el producto. Al igual que Facebook
con el
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budín de ciruelas o el pastel de ciruelas, las ciruelas mencionadas en esta receta aluden a los Like on Facebook
frutos secos utilizados en el pan, a saber, grosellas, pasas y pasas de uva. Cualquiera que sea la
historia detrás de este pan de frutas, todo lo que sé es que es hermoso y Me encanta la
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consistencia ligeramente espesa, así como la miga con aroma a especias, ricamente 16,566 followers
tachonada de frutas y pipí . Piensa en un brioche, pero más pesado y con especias y frutas, y
tienes una idea de cómo es este pan dulce. La receta que estoy compartiendo a continuación
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es mi propia mezcla, pero fui puntilloso en mi selección aleatoria de la receta, ¡así que espero
que Dom la apruebe! Eso es todo por ahora, vuelve a llamar más tarde para más reflexiones al
azar, recetas y otras cosas encantadoras que tengo que compartir contigo. Feliz Día de Acción
de Gracias a todos mis amigos del otro lado del charco y nos vemos más tarde, Karen.
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Sirve 4 x panes
Tiempo de
4 horas
preparación
hora de
1 hora
cocinar
Tiempo
5 horas
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Tipo de Pan , Desayuno , Guarnición ,
comida Snack Lavender and Lovage

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Misc Apto para niños , congelable ,
servir frío
Ocasión Fiesta informal , Navidad ,

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Fiesta formal , Halloween ,
Acción de Gracias
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Por autor Karen S Burns-Booth
INGREDIENTES
110 gramos (4 oz) de manteca de cerdo o grasa vegetal blanca (yo usé Trex)
110 gramos (4 oz) de mantequilla
900 gramos (2 lb) de harina de pan blanca fuerte

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 (o 1 paquete de 7 g de levadura seca de acción rápida)
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25 gramos (1 oz) de levadura
350 gramos (12 oz) de azúcar morena suave (o una mezcla de azúcar blanca y morena)
900 gramos (2 libras) mezcla de frutas secas y cáscara (yo usé mezcla de frutas secas y
cáscara de Sainsbury)
2 huevos batidos
2 cucharaditas de mezcla de especias (o 1 cucharadita de pimienta de Jamaica y 1
cucharadita de mezcla de especias)
2 cucharaditas de canela molida
1 cucharadita de sal
leche para mezclar
N O TA
Este fabuloso pan de frutas se hornea tradicionalmente para Navidad en Lincolnshire,

aunque lo verá durante todo el año en panaderías de toda la región. Es delicioso cuando se
sirve caliente con mantequilla o con una rebanada de queso, similar a la forma de servir el
pastel de Navidad de Yorkshire. Servida hoy como pan de desayuno o con té, esta
especialidad regional probablemente se remonta a muchos siglos atrás, y la pista es el uso
de la palabra ciruela para describir los frutos secos utilizados en el producto. Al igual que
con el budín de ciruelas o el pastel de ciruelas, las ciruelas mencionadas en esta receta
aluden a los frutos secos utilizados en el pan, a saber, grosellas, pasas y pasas de uva.
DIRECCIONES
Paso 1 Frote las grasas en la harina y agregue la sal y las especias molidas.
Paso 2 Si usa levadura fresca, mezcle la levadura con un poco de agua y azúcar y déjela
burbujear y "trabajar", estará espumosa cuando esté lista para usar.
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Paso 3 Agregue la mezcla de frutas secas (y pele) junto con el azúcar a la mezcla de
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harina. Luego agregue la mezcla de levadura (o el paquete de levadura seca si se
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usa), huevos y un poco de leche y mezcle hasta obtener una masa suave.
Paso 4 Amasar bien la mezcla, durante al menos 10 a 15 minutos y luego dejar que se Lavender and Lovage
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eleve durante hasta tres horas en un lugar cálido, cubierto con un paño de
cocina o una bolsa de plástico engrasada. (O gorro de ducha)
Paso 5 Engrase 4 moldes de pan de 450 g (1 libra) y divida la mezcla en partes iguales,Follow Page
luego deje que la masa se eleve en un lugar cálido, tapado, hasta que casi
duplique su tamaño. Powered by MiloTree X CLOSE
Paso 6 Hornee los panes en un horno precalentado a 200C / 400F / Gas Mark 6 durante
40 minutos a 1 hora, dependiendo de su horno, puede variar.
Paso 7 Los panes se cuecen cuando están bien cocidos, de color marrón claro y suenan
huecos al golpearlos por debajo. Deje que se enfríen un poco en las latas, antes
de colocarlas en una rejilla, deje que se enfríen por completo y luego guárdelas
en un recipiente
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hermético, o envuélvalas en film transparente y papel aluminio
y congélelas.
Paso 8 Cortar y servir caliente con mantequilla, o una rebanada de queso también es
tradicional para servir con rebanadas de este Lincolnshire Plum Bread, similar a
una rebanada de pastel de Navidad.
Desarrollado por GetMeCooking

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Catedral de Lincoln
As this is bread, I am also entering it into Bake Your Own Bread, a fabulous monthly
challenge, which is being hosted by Heather from Girlichef and Connie from My Discovery of
Bread this month!

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I am entering this British Classic into the Best of British – sponsored by New World
Appliances and hosted by the delectable Fiona over at London Unattached!
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DO YOU MAKE BREADS AS WELL AS CAKES FOR CHRISTMAS?
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Marguerite (Rural French Life) says
22 November 2012 at 12:06 pm
Love your site, love the recipes…and a big love of Lincolnshire Plum Bread <3
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Karen says
Thanks so much Marguerite, and I see you also have a blog, and as I also have a
home in SW France, I must pop over to see you! Karen
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23 November 2012 at 10:52 am
Please do Karen…….and Lincoln is a beautiful city to visit, for the History

and Retail Therapy. When I next have my piece of Plum Loaf I will think of
you.. I am certainly going to have a go a making it myself. Thank you for
the recipe.
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Will pop over this weekend, I have been run ragged this week! I used to Lavender and Lovage
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live near Lincoln when I as was little, in North Hykeham, and mum and
dad used to take me to see the Lincoln imp sometimes! Karen
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Rachel K says
How funny, this is such good timing – I have been looking through my cookbooks for a
Lincolnshire Plum fruit bread over the past few days. A friend gave me a slice of a
shop-bought version and while it was very nice, I thought “hey, I could do better” – so
I shall give this a try.
And talking of timing – this is the first month I am going to enter Dom’s Random
Recipes – yayyyy!
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Dominic says
yay!!!!!!!
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Karen says
Yay indeed Dom!
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Karen says
22 November 2012 at 1:27 pm Lavender and Lovage

16,566 followers
GREAT on TWO counts, first that you will try my recipe and secondly that you
will be entering in to Dom’s FAB Random Recipe challenge, as well as Tea Time
Treats and Herbs on Saturday too, I hope!!! Follow Page
Home made Lincolnshire Plum Bread is much better than shop bought, although,
I must fly the flag for some of the artisan bakeries in Lincolnshire, that make
wonderful loaves!
Karen
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Rachel K says
And I forgot to say that while I love British fruit loaves – I am rather partial to stollen
and panetonne . . .
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Karen says
Me too Rachel, me too……especially those little mini Stollens that Aldi sell,
divine, and just two bites!
Reply
Dominic says
what an absolutely delightful and charming blog post. It’s so nice to think about those
times when we all first started out in the blog world. I think a lot of people think it’s
going to be easy and fast and they don’t realise how much hard work you have to put
into the whole thing… but not only is it rewarding to receive comments, it’s lovely to Recommended Facebook Account
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build the community around you and ‘meet’ all these lovely souls out there who have Facebook
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the same passion as you… beautiful plum loaf… I do find it very freaky that that was Like on Facebook
your pick… KISMET, like you say… GLORIOUS!!! and thank you again for taking part
in such spectacular fashion xx
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Karen says
22 November 2012 at 1:32 pm Powered by MiloTree X CLOSE
Thanks Dom! I just got thinking how it was before I discovered you and RR, as
well as all of the other wonderful cooking challenges, and how much it opened up
my world afterwards.
Blogging is not easy and it does take time, plus, you bare your soul every time
inglés it and I always look forward to that quiet time of the day
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you post…..but, I love
when I can write my post, share my photos and recipes.
I did shout out “YAY” when my page opened at the plum bread, and Malcolm had
to ask if I was okay……:-)
Here’s to you and RR!
Karen
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Franglais kitchen says
Karen, I always love reading your blog posts and you are spot on.
The bread looks delicious, and I do hope I can get the celebration cake done for your
tea time treats this month as well as Dashing Dom’s random recipe challenge! I do
hope to see you soon xx
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Karen says
Thanks Nazima, and you know I count you as one of my first and best blogging Recommended Facebook Account
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Anneli Faiers (@Delicieux_fr) says

This is a lovely post Karen. First of all, your bread looks delicious – I love fruity bread!
Secondly, it’s so interesting to read how you started to get the ball rolling when
blogging. It’s good advice indeed. Also, I had not heard of The Random Recipe
Challenge – it sounds like great fun and something I would love to contribute to. I
don’t need much of an excuse to revisit old cook books so I am definitely up for this in
inglés  for the tips x
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December. Thanks so much
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Karen says
Merci Anneli! I am so pleased that you found my post interesting, and also liked
the recipe; it just occurred to me as I was writing my post, how my world was
opened up by commenting on other people’s blogs and joining in with recipe
challenges. That’s one of the reasons I decided to set up Tea Time Treats with my
friend Kate and also host Herbs on Saturday too. Karen
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What Kate Baked says
What a lovely post Karen- you are absolutely right with everything you say and as
someone who puts so much work into their recipes, writing and photography for your
readers, your advice is invaluable for new bloggers. And what a treat of a recipe-
fruited loaf is one of my favourite tea time treats!
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Thanks so much Kate! I love what you and I do together for Tea Time Treats and I Lavender and Lovage
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know you enjoy the challenge too…..it opened up so much for us and thanks for
your lovely comments! Karen
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Laura Loves Cakes says
What a lovely loaf…I do love a good fruit loaf…particularly toasted and buttered with
inglés most certainly counts as a loaf you can enter into Calendar
español
a cup of tea!!! And yes…it
Cakes…there’s always room for a fruit loaf and one of your fab creations!!!
Reply
Karen says
Thanks so much Laura, I will add the Calendar Cake logo and link up with you
later on today! Thanks for your lovely comments too! Karen
Reply
Camilla @Fabfood4all says
Mama mia this bread looks absolutley gorgeous. That’s the good news, the bad news
is that between the fussy members of my family some don’t do dried fruit & some
don’t do mixed peel so I’d be sitting there eating this with perhaps just my son – but it
won’t stop me salivating over your fabulous pics. Like you write up on blogging too
and hadn’t realised you only started last year – wow and you’re so big so to speak!
Well done:-)
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Thanks Camilla! What a shame you cannot indulge in this fruited loaf, never Lavender and Lovage
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mind, maybe a small loaf made just for you could be a tea time treat some time in
the future when you are baking. Yes, I started blogging last June, but, I was a
food writer (published) before then, and only started the blog when the Follow Page
magazine I wrote for every month closed down….so, blogging was a way to carry
on with cooking and writing in a creative way! Karen
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Phil in the Kitchen says
Oddly enough my entry for the RR challenge last month was Lincolnshire plum bread
as well. Dom might be fearing a takeover bid. Your recipe looks lovely. I must admit
that I’m getting quite a taste for this particular fruit bread. It does go very well with a
little cheese on a gloomy, cold day.
Reply
Karen says
Thanks Phil. I remember you posting a Lincolnshire Plum Bread recipe, as I

commented on it, but didn’t realise that it was a RR recipe, well I must have at
the time but subsequently forgot! I absolutely love this heavy fruited and spiced
bread and I think this could be my new Christmas cake, as I much prefer it to
cake. The remaining three loaves are nestled in the freezer waiting for the
festive season. Karen
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underthebluegumtree says

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Wow. I am taken aback that you only started blogging last year. I’d always assumedFacebook
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that you were an old hand who had been doing this for ages as you seem so
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professional and are obviously very good at what you do. Well done for making such
a success of Lavender and Lovage in such a short space of time. And a great blog post
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Karen says
Thanks so much, I did write for money before I started my blog though, I was, and
still am, a free-lance food writer…….but, thanks so much for your lovely
comments, Karen
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Laura@howtocookgoodfood says
I do still forget sometimes how your blog has only been going for just over a year.
How you have taken off is incredible really. But, it is all deserved as you put so much
into your posts and photography and I always learn something new from every post.
This is just the sort of loaf I could fancy tucking into at this time of the year, such a
good old Lincolnshire fruit loaf. Perfect :)x
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Karen says
Thanks so much for your lovely comments Laura, you, and everyone else, have
made my day! This plum bread is also good by the way………proper lush! Karen
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Susan says
23 November 2012 at 3:34 pm Recommended
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What a wonderful fruity bread – perfect for tea and breakie! Your photos are just so Like on Facebook
appetizing too! And what a spot-on post regarding building a following and a circle of
Internet friends! My blog has gone through stages … sometimes there are groups of
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new followers who are quick to give me comment feedback, then there are stages 16,566 followers
when people read silently without writing a word. There are always a few of my
friends that check in with a comment or two … and I adore those the most. As for
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increasing readers, I have become quite passive. I go about my business and join
challenges here and there that interest me. I comment and chat with folks who have
become dear to me and let the rest flow by … my blog is really a food diary and familyPowered by MiloTree X CLOSE
chronicle for my friends and family. My children always want me to ‘tell stories’ as a
way for them to have a documented bit of family history … I love that. The rest is just
what I’m thinking and feeling and yearning for or ranting about … ah the beauty of
self-publishing!
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Karen says
Thanks Susan, I do agree that blogs have phases, and sometimes I am inundated
with comments and then other times there are just one or two, that’s the way it
goes…….and that is fine too! I think I still write predominately for me, as you say,
the beauty of being self-published and no editors to please! And again, yes,
increased readership is not as important it me as it may have been when I first
started, I like you, go about my business and write for enjoyment, and cook
etc……Karen
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kellie@foodtoglow says
I must confess to having never had plum bread, but your images of it look delightful,
and I do like things that are like brioche. Any substitute for the lard/Trex? Do you
think butter would work?
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You will really love it Kellie if you like brioche type breads; it’s slightly heavier
and studded with fruit and fragrant with spice…….quite more-ish! Karen
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Karen says

Forgot to say that Trex is white vegetable fat, but you can use butter
instead.
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Heather @girlichef says
Gorgeous loaf, Karen…I just love bread studded with dried fruit. I want to toast some
up and eat it right now. Just beautiful.
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It is delicious toasted with cheese on top…mmmmmm
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Karen says
Snap! Absolutely Marguerite! Karen
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It is just wonderful toasted Heather, and brilliant with cheese too! Karen
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Fishfingers for tea says
It’s funny, despite being Lincolnshire born and bred (and back living there now) I’ve
only made Lincolnshire Plum Bread a handful of times. It’s something that I really
should make more often, it’s delicious and fantastic toasted.
I understand about the comments. They’re as much a part of blogging as the actual
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post writing for me, to have a conversation and see the community grow. Mine goes
through phases, sometimes it’s quiet and sometimes not. It can be a little unsettling
when they seem to die off though.
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Karen says
3 December 2012 at 8:21 pm
Thanks so much Sian, and I am pleased that my Lincolnshire plum bread holds up
to a local lass! My comments are the same too. Feast or famine, but I do like to
interact with my readers, so, comments mean a lot to me still! Karen
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Choclette says
Oh Karen, you did so well with your meteoric rise in the blogging world, I think my
blog had been going at least a year before it got as many as 30 page views a day! I’m
not surprised, blog success is multi-factored and not down to any one thing, but
whatever the mix is, you have certainly hit it. And your loaves look absolutely
scrumptious.
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Thanks Choclette, I don’t know why my blog shot up so quickly, I can only hope
that is because My readers like my recipes and what I write! But thanks for your
lovely comments, Karen Follow Page
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Makey-Cakey says

This loaf looks like it makes the most amazing toast – yum!
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Karen says
Thanks Ruth, it does toast beautifully! Karen
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Stacy says
What a lovely bread! I must admit that I usually neglect bread for the Christmas feast
as there is so much else on the table. With your lovely loaf in mind, I will try to do
better this year.
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Karen Booth says
Thanks Stacy – do let me know if you bake this festive bread too! Karen
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Lesley Bain says 16,566 followers
This sounds really lovely I might give this a try in my breadmaker…sadly my bakingFollow Page
skills are sorely lacking so I know if I do it in the oven it will go horribly wrong! x
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Karen Booth says
You can make this in your bread maker with very good results Lesley! Karen
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Lesley Bain says
30 December 2012 at 11:45 am
Thanks Karen I have it bookmarked to try in the new year once all the xmas
madness dies down x
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Karen Booth says
Brilliant! Happy New Year Lesley!
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Tilly Lander says
Okay, I admit it! I only came across this post because you wanted me to comment on
a recipe as part of a giveaway competition … BUT I’m so glad I did The Recommended
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The recipe itself? Sounds scrumptious and had been bookmarked to try out over the
Christmas period. I have planned to put on a lovely homemade spread when my
family all descend on Boxing day and this will be perfect for the occasion. I smiled at
the reference to adding cheese to serve My Mum is a Yorkshirewoman and I have
been brought up loving a slice to eat with with my Christmas cake. It really is
delicious. Thank you for the recipe and Merry Christmas!
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Karen Booth says
Thanks so much for taking the time to post such a wonderful response – you
have me sussed! It was my attempt to interact with all those people who enter
my contests, and I never get to know! But, I have had so many lovely responses,
yours included, that I am glad that I asked for comments!
I hope you enjoy this festive plum bread if you make it, and do let me know, or
ask if there are any tips I can share.
Merry Christmas, Karen
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Tilly Lander says
Hehehe Great ruse to get us lazy readers interacting … A stroke of

genius!
I went from Cambridge to Wigan today in the pouring rain (relentless) to

watch a football match and passed a huge Sainbury’s as we drove back
towards the M6. You’ll be pleased to know that I popped in to get Lard and
Dried Fruits, lol. You see! We might not talk much but you are having a
positive effect on at least one of us xx
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Brilliant! Good luck with that plum bread and a very happy Christmas to Lavender and Lovage
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Julie Davies says
4 January 2013 at 2:45 pm

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Will have to try this bread, it looks absolutely delicious
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Genevieve S says
I have been meaning to experiment with fruit bread for a long time now, this looks
absolutely delicious and reasonably simple too! Love the blog
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Karen Booth says
Thanks so much Genevieve, I am sure you will love this bread if you make it, and
it is great toasted too!
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23 January 2013 at 7:13 am

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12 February 2013 at 10:13 am
Looks lovely – I haven’t been brave enough to try sweet bread yet – however with
Easter coming up I guess I’m going to have to start getting stuck in soon! Shared on
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Tweeted as @maisietoo – https://twitter.com/maisietoo/status/307392713588887552
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Fiona Matters says
7 March 2013 at 10:28 am
These look gorgeous – I think I have just about cracked normal bread – so I’m going
to have a go at these soon. Not sure if it will be this week or next – but soon. I love
sweet bread.
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I like fruit bread and butter for breakfast or for a quick snack. The England’s Heritage
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Lisa Williams says
29 March 2013 at 1:20 pm
I never would of thought of a plum bread but it looks delicious
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CONOCE A KAREN
Croeso! Soy Karen;

es un placer verte
aquí. Nací en
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vivido en todo el
mundo, últimamente llamé a North
Yorkshire mi hogar donde viví durante
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escritor independiente de alimentos y
viajes, así como estilista de alimentos y
desarrollador de recetas, con pasión por
el arte, los viajes, los libros, la fotografía,
la comida de temporada y especialmente
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Pan de Ciruela de Lincolnshire - Un Fabuloso Pan de Frutas Festivo y Una Receta Aleatoria

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Este fabuloso pan de frutas se hornea tradicionalmente para Navidad en Lincolnshire,

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Marguerite (Rural French Life) says

22 November 2012 at 12:06 pm

22 November 2012 at 1:49 pm

Marguerite (Rural French Life) says

23 November 2012 at 10:52 am

Please do Karen…….and Lincoln is a beautiful city to visit, for the History

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22 November 2012 at 12:29 pm

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Yay indeed Dom!

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What Kate Baked says

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