With Spring upon us and the first of the seasonal produce beginning to hit the farm stands it seemed only right to showcase rhubarb in this week's recipe! So I have combined two of my favorite recipes into one this week and paired it with a glass of Merlot, the perfect dish to wow at a dinner party or savor on your own for a deliciously, decadent night in!
Rhubarb is a fruit that most people don't cook with other than in pies. And while it does make a particularly delicious addition to a fruit pie, my favorite way of preparing it has always been homemade rhubarb jam.
Every Spring I patiently await the opening of Wickhams Fruit Farm farmstand which signals the arrival of rhubarb season! You can regularly (at least once a week) find me walking across the street from the Tasting House with bags bursting with rhubarb in hand. I make rhubarb jam by the gallon in the Spring, can it and squirrel it away for the rest of the year spreading it on toast, pouring over my oatmeal, enjoying with ice cream, or just eating it by the spoonful! The tangy tartness of rhubarb paired with the sweetness of raspberries or strawberries makes for the perfect balance of tart and sweet. Pour it on top of a rich, ooey gooey, decadent baked brie and you can't lose!
Baked Brie with Rhubarb Jam
- 10 stalks fresh rhubarb, chopped
- 1 pint raspberries (or strawberries)
- 1/2 lemon, juiced
- 1/2 cup sugar
- 1/2 cup water
- 1 TBSP cornstarch, dissolved in water
- brie wheel
- puff pastry sheet
- 1/4 cup walnuts, chopped
- 1 TBSP butter, melted
- 1 bottle of T'Jara Merlot
- Wash the rhubarb stalks and raspberries and let air dry. While the fruit is drying, cut off the top and bottom few inches of your rhubarb stalks and discard the ends. Lay the middle section of the stalk lengthwise across your cutting board and cut widthwise into small pieces.
- Combine chopped rhubarb, raspberries, lemon juice, sugar, and water into a saucepan and cook on medium heat for 30 minutes or until the rhubarb has broken down and all is well combined.
- While the fruit is cooking, make a cornstarch slurry combining the cornstarch in 2 TBSP water.
- When the rhubarb mixture is finished cooking, pour the cornstarch slurry into your rhubarb mixture and stir on high heat until the fruit mixture begins to thicken.
- Remove from heat and let cool. Once room temperature, pour fruit jam into a jar and refrigerate until ready to use.
- When you are ready to make your baked brie, remove puff pastry from the fridge and let warm up on the counter for at least an hour. While the pastry is warming, chop walnuts and set aside.
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Roll out your puff pastry into a sheet on your cutting board and place the wheel of brie in the center. Using a sharp knife, score the top of the brie creating a lattice of cuts half way through the cheese. Sprinkle chopped walnuts on top of the scored brie, putting a few nuts aside.
- Fold the puff pastry over the top of the brie one corner at a time, brushing melted butter on the corners of the puff pastry to ensure the sheets stick together.
- Once all four corners of the puff pastry have been wrapped around the brie, flip the brie over and place it on your parchment paper lined baking sheet. Brush the exterior with the remaining melted butter and sprinkle the top with remaining chopped walnuts.
- Bake at 425 degrees Fahrenheit for 25 minutes or until the pastry is golden brown.
- Remove from the oven and let cool for 5-10 minutes. Serve topped with raspberry rhubarb jam and crackers. Pair a bottle of T'Jara Merlot (or another of your favorite Suhru Wines), relax, and enjoy!
Stop by the Tasting House to pick up a T'Jara Merlot or a bottle of your favorite wine, then run across the street to Wickhams Fruit Farm for some fresh rhubarb and get cooking!
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We are thrilled to have our friends Kelsey & Matt from Peconic Gold Oysters in Cutchogue as guest bloggers for this week's Cooking with Suhru! Kelsey and Matt were kind enough to share one of their favorite ways to prepare oysters and we couldn't be more obsessed. Checkout their Grilled Peconic Gold Oysters with Herb Butter recipe below!
While I love raw oysters (and consume them regularly both at home and out at local restaurants) sometimes you are looking for something a little different, some way to dress them up other than slurping a classic briny, delicious oyster topped with the homemade mignonette that is a staple in my house, enter grilled oysters!
A few years ago on a family vacation to Cape Cod my aunt introduced me to grilled oysters, a concept I had never considered before, and boy was I glad she did! I'll be honest, I was skeptical at first, not understanding why you would take a perfectly delicious raw oyster and cover it with butter, but once I tasted it I realized by cooking it with an herb butter you weren't "covering up" its briny deliciousness but opening up a new range of flavors that I hadn't previously imagined. A grilled oyster is rich and savory, decadent and delicious, and I was sold from the first bite!
Grilled oysters are a perfect way to dress-up a casual night at home in the backyard and a great way to wow and impress company when you whip out your shucking knife, grill pan and get to work! No matter the occasion, oysters make any meal better in my opinion. Pair it with a glass of crisp, dry white wine and you can't go wrong!
Grilled Peconic Gold Oysters with Herb Butter
As the temperatures start to rise on the North Fork and the days get longer and brighter, we always crave grilled Peconic Gold Oysters on the half shell with herb butter as a quick segway to dinner after a long day on the farm. It is so easy to make this recipe and SO satisfying! The best part is that you can experiment with this recipe and use any ingredients you have on hand or leftover from earlier in the week. We love recipes where we can use what we have in the fridge instead of running to the store after a long day.
This is a quick and easy recipe that will only take a few minutes to cook and prepare, however there are a few tools that you will need. Be sure you have an Oyster Shucking Knife (available at the Peconic Gold Oyster Stand) and an Oyster Cast Iron Pan. If you don't yet have an Oyster Pan, you can use a baking sheet with crumpled tin foil to make "nests" for oysters on the half shell.
- 12 Peconic Gold Oysters, freshly shucked
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cloves garlic, minced
- 1 shallot, minced
- handful of parsley (or cilantro), stems removed & chopped
- zest of 1 lemon (or lime)
- juice of 1 lemon (or lime)
- 1 bottle of Suhru Sauvignon Blanc
- Preheat your grill or oven to 400°
- While your grill or oven is heating up, shuck 12 Peconic Gold Oysters—visit the Peconic Gold Oyster Blog to learn how to shuck by a pro
- Once shucked, place the oysters on the half shell with the open side up in your oyster pan or tin foil nests.
- Combine the garlic, shallot, herbs, and lemon (or lime) zest and juice in a bowl along with the melted butter and mix until well combined.
- Spoon one tablespoon (or so) of the herb butter mixture on each oyster
- Place pan on your grill or in the oven and bake at 400° for 10 - 15 minutes or until the herb butter mixture is bubbly.
- Remove from the oven and let stand for a few moments until warm.
- Pair a bottle of Suhru Sauvignon Blanc (or another of your favorite Suhru Wines), relax, and enjoy!
Stop by the Peconic Gold Oyster Stand at 21125 County Road 48 in Cutchogue to pick up oysters in the shell, shucking knives, and more! The Peconic Gold self-serve stand is open daily and is always stocked with our freshest and finest oysters. For more information, call us at 631.495.7061 or visit peconicgoldoysters.com
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Sometimes you stumble upon something special in the least likely places. A few weeks ago while walking the isles of Costco I stumbled across two beautiful, whole Bronzino. Now Costco is not usually my go-to for fish—living on the East End there are so many excellent fish shops (think Brauns Seafood and Southold Fish Market)—but sometimes a girls gotta do what a girls gotta do.
After scouring the inter-webs searching for the perfect preparation I happened to stumble across Girl in the Kitchen's Greek Whole Roasted Bronzino recipe, and the rest is history!
This recipe has quickly become a staple in our house and is perpetually in the rotation. This simple recipe with its clean, crisp flavors pairs beautifully with a bottle of Sauvignon Blanc. The fruitiness and soft minerality of the wine play beautifully with the delicate almost sweet flavors of the fish and the richness of the feta on the spinach salad nicely offsets the subtle richness and depth of the wine!
With vaccines on the horizon and the possibility of dinner parties inching closer to reality every day, I am looking forward to the days ahead when I can have friends over to enjoy this meal, but until then, I'll be having luxurious meals for 2 at home and feasting on these delicious fish!
Pro Tip: If you have extra fish at the end of the meal, shred it into small bits and make into crab cake style patties, a great way to up-cycle to turn one meal into two!
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Easy Spanakopita RollsSpanakopita is a traditional Greek recipe made by filling a flaky, butter pastry with a deliciously cheesy spinach & feta mixture! Ethnic foods can be intimidating to make at home but this easy recipe will leave you feeling like a pro and only takes only minutes to prepare!
A very good friend of mine (who happens to be Greek) introduced me to this recipe a few years back and it has become a go to of mine for dinner parties (remember those?!) and what I like to call "picnic dinners". For those of you who aren't familiar, a picnic dinner is a dinner comprised of a number of snacks and apps that you could take to the beach or the park but if its cold outside, currently a pandemic, or if you're just feeling lazy (me most of the time) can be enjoyed from the comfort of your living room!
Regardless of the setting, this delicious and oh-so-easy receipe is sure to please! Try these delicious bites paired with a bottle of T'Jara Merlot or Suhru Shiraz, both excellent pairings to compliment the richness of the dish!
I hope you like this recipe as much as I do! Have and request or dishes you have been craving? Comment below and I will add them to my must-cook list and report back in the weeks to come!
Easy Spanakopita Rolls
- 1 package of Phyllo Dough (defrosted according to package)
- 1 package of Frozen Spinach (defrosted)
- large onion (chopped)
- 2 cloves of garlic (minced)
- 1.5 cups of Feta Cheese
- dried or fresh Dill
- salt and pepper (to taste)
- 1/2 lemon
- 1/2 stick of melted butter (cooled)
- sesame seeds (optional)
- plain Greek yoghurt for dipping
- Prepare the filling by first lightly browning the onion, add the garlic and sauté for a few more minutes until fragrant.
- While th vegetables are cooking, preheat the oven to 350 degrees.
- Once onion and garlic have softened, add the spinach and stir until well combined.
- In a large bowl, combine the onion and spinach mixture with the feta cheese, juice of half a lemon, dill, salt, and pepper and mix and set aside.
- On a clean work surface, lay out one sheet of fully defrosted phyllo dough. Cover the unused sheets with a damp towel until ready to use.
- Brush your phyllo dough sheet with melted butter and cover with another sheet of dough.
- Turning your dough so the long edge is closest to you, portion a small line of filling on the left-side shorter edge of your dough. Brush dough to the right of your spinach mixture with a light coat of butter.
- Slowly, roll up the dough, tucking as you go to ensure a tight roll. Place the roll with the exposed edge down and cut the roll into two or three pieces, depending on preference.
- Line a baking sheet with parchment paper and place the rolls on the baking sheet, at least 2 inches apart, seam side down. Repeat until all filling miture has been used.
- Brush your rolls with the remaining melted butter and top with sesame seeds.
- Bake the rolls for 20 - 25 minutes or until golden brown. Serve with greek yogurt or sour cream dipping sauce.
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When it comes to wine pairing, Riesling is a variety that tends to stump a lot of people, but don't let the little (to sometimes large) hints of sweetness in this wine trip you up because when paired correctly Riesling can make a dish sing!
There are a lot of great directions to go in when pairing Dry Riesling with a dish, but my go-to and one of my all time favorites is Indian dishes, specifically curries. Give me a spicy rich curry and a glass of Dry Riesling and I'm in heaven!
This varietal, particularly when made in the dry style, has such a depth of flavor and rich complexity that it makes a great wine to enjoy with a wide variety of dishes from Asian cuisines, curries, sushi, seared tuna, pâté, blue cheese, dry-rub BBQ, chicken, pasta, and more!
But coming back to curry! The light sweetness, bright acidity, and inherent fruitiness of the grape offer a refreshing relief to a spicier dish, complimenting the stronger, spicier flavors of a curry
However the fruitiness and inherent sweetness that often takes people by surprise is the same quality that makes it such an excellent wine to enjoy with food. The light hint of sweetness and the wines bright acidity offer a refreshing relief when paired with a spicier dish like curry as well as a richness and depth when paired with a fattier dish like a compliment to the heat of the curry.
What is your go-to Dry Riesling pairing?
Pro Tip: this is not a spicy curry so I doubled the recommended curry paste and added a healthy sprinkle of curry powder to give it a little heat (my general take on online recipes, play and experiment as you go and make them your own)!
Checkout the Chickpea & Cauliflower Curry recipe on WholeFully!
With this very cold and snowy winter we have been having we all could use a good chili recipe! I stumbled across this Beluga Lentil Recipe a few years ago and have never looked back, its quick and easy to make, super filling and a great hearty meal in the winter months. Top it with a few of your favorite toppings—I like green onion and avocado, but shredded cheese, chopped onion, or sour cream are all excellent choices as well—and you have a delicious meal perfect for these colder days!
When you are looking for a little warmth from the inside a piping hot bowl of chili or soup is a go-to, but pair that with a bottle of Ember (our classic Bordeaux blend made of Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, and Petit Verdot) and cozy up by the fire for a little winter stay-cation! The inherent smokiness and light oakiness of this Bordeaux blend makes it a perfect compliment to the rich, savory, tomato-based flavors in the chili (and is just one of my personal go-to cold weather wines).
Pro Tip: if you want a heartier meal, add Impossible meat of Ground Beef to add an extra layer of deliciousness. And one of my favorite recent discoveries—add a tablespoon of Worcestershire sauce for some added depth of flavor!
Checkout the Beluga Lentil Chili recipe on The Garden Grazer!
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There are few dishes that provide more warmth, satisfaction, and comfort than homemade mac & cheese! Maybe it's just me, but there is something completely irresistible about hot cheese no matter its form, but if I had to pick a favorite way to eat it, this recipe takes the cake every time!
Good friends of the family and members of our Wine Club—Tom & Nancy—introduced us to this recipe many years ago on a family ski trip and ever since it has been one of my winter staples (and I think you'll understand why)!
Whether sharing dinner with friends after a long day on the mountain, dressing it up (and adding lobster) for an appearance at Christmas Eve, or enjoying as a little comfort food in a long, cold winter, this recipe hits the spot every time!
Mac & Cheese with a bottle of wine may not be the first thing that comes to mind, but don't knock it till you try it (trust me)! Pair your decadent baked mac & cheese with a fruity, medium-bodied wine like our T'Jara Merlot and you have a perfect night in!
So without further ado...
Tom's Famous Baked Mac & Cheese
- 1 large onion, diced
- 1 stick of salted butter
- 1/2 cup flour (more or less if needed)
- 1 pint half & half
- 1 tbsp mustard
- 1 tsp salt
- 1 tsp pepper
- 1 pound Velveeta
- 1 pound hard cheese (whichever variety you like)
- 1 pound macaroni noodles
- 1 pound ham or bacon, cubed (optional)
- 1 packaged shredded cheese (whichever variety you like)
- 1 tbsp paprika
- Make a rue, by first melting the butter in a large saucepan on medium heat. Once melted, add diced onions and cook on low heat, stirring occasionally until onions are translucent, roughly 5 minutes.
- While the onions are cooking, get your flour and half & half ready, measuring each into their own small bowl and set aside. Prepare the cheese by cutting the hard cheese and Velveeta into cubes and set aside.
- Once onions are translucent, turn off the stove top and slowly add flour into the onion mixture, stirring constantly to keep it from burning. Once the flour is fully combined, slowly pour in the half & half stirring all the while.
- Add salt, pepper and mustard to your rue and stir. Your mixture should be a smooth liquid, not a solid. Add milk as needed to ensure you maintain a soupy consistency as it thickens.
- Turn the heat back on to low and slowly add the cubed cheese & Velveeta, stirring all the while. (You will get a nice arm workout while making this). Stir until the cheese has fully melted and is one homogenous sauce. Turn off stove top and set cheese mixture aside.
- Cook the macaroni following the instructions on the box for al dente.
- While the macaroni is cooking, preheat oven to 350 degrees Fahrenheit and grease your casserole dish(es). I prefer to split mine into two smaller round Pyrex's and freeze one (uncooked) so I can pull it out of the freezer and throw it in the oven on a day I don't feel like cooking.
- Once the macaroni is finished cooking, drain and pour into the cheese mixture. Add the cubed ham and mix until well combined.
- Pour the macaroni and cheese mixture into your baking dishes. Top the mixture with your shredded cheese and sprinkle with a dusting of paprika.
- Bake at 350 degrees for 1 hour or until cheese is bubbling and a brown crispy crust has formed on the top of your macaroni and cheese.
- Serve with a bottle of Merlot and enjoy!
We have been busy cooking and recipe testing away over the last few weeks and are excited to announce that we will be sharing a #CookingwithSuhru recipe and wine pairing on the second and fourth Wednesday of each month for the foreseeable future! Have a recipe you love or a meal you've been struggling with a wine pairing for? Comment below and you might see it featured!
For more Recipe and Pairing Suggestion, checkout Cooking with Suhru!
The only thing better than milk and cookies, is wine and cookies (if I do say so myself)! As is true for most people, I love the holidays! Cutting down a christmas tree, lighting the menorah, driving through the neighborhoods and seeing the North Fork all lit up with lights, there is something truly magical about it all!
The 2020 holiday season looks and feels different in so many ways. While we may not be able to all get together in person, that doesn't mean that we have to let go of all of our holiday and family traditions. While I do love all of the festivities and decor, one of my favorite things to do during the hoiday season is bake! As the members of our Wine Club can attest, we take holiday baking VERY seriously over here so wanted to take this opportunity to share a few of our family favorite cookie recipes! Checkout the complete recipes here!
I'd love to know what you and your families bake this time of year, so please comment below with your favorites as well.
Wishing you and yours a very happy holidays and a happy, healthy New Year!
Thanksgiving is just around the corner and while this holiday season may look a little different for most of us this year, it doesn't mean you can't enjoy a spectacular home cooked meal paired with a delicious bottle of wine! And let's not forget the silver lining to our COVID Holiday Season, smaller groups around the table means more wine & food for you!
We've pulled together four of our favorite wines to pair with Thanksgiving dinner to give you a little inspiration when you're planning your own holiday meal. The most important thing to remember when it comes to pairing is there are no wrong answers! However if you're seeking for a little more insight into the wine and food pairing world, our general tricks of the trade are to think about your pairings in one of two ways, (1) likes with likes or (2) opposites attract.
When it comes to pairing there are two general ways to approach it, pair a wine with a dish with similar flavor profiles so a peppery wine with a peppery dish for example which will elevate that characteristic in both but may mask some of the other flavors. The other approach is to compliment opposite flavor profiles, for example pairing a bright, crisp Dry Riesling with a savory, herbaceous, heavy plate of turkey, stuffing, potatoes and gravy. The bright crisp acidity will cut through the fat on the plate giving your palate some relief from the heavier flavors and offering some contrast to engage all of your taste buds. No matter which approach you choose the end result will be magnificent because when you have good food and good wine you can never go wrong!
Riesling is one of our favorite wines to pair with food because it is made in the dry style while still maintaining a light, fruity hint of sweetness which gives it a wide range of pairing options! Dry Riesling pairs beautifully with succulent, savory dishes like a holiday roast turkey as well as with sweeter, more indulgent dishes like homemade apple pie!
If you are looking for a white wine to have on your holiday table this year, look no further! Always a crowd pleaser the bright acidity and crisp citrus notes on this wine make it a beautiful wine to pair with any holiday dinner.
Tasting Notes: made entirely in stainless steel tanks to accentuate the minerality of the wine, this award-winning Dry Riesling retains a zingy vibrant acidity. Notes of tangerine and orange peel abound from the glass while hints of honey apricot and starfruit mingle with a nice minerality. Learn More
While maybe not the first wine style that comes to mind when you think "Holiday Dinner," dry rosés are a beatiful addition to any holiday meal as they offer all of the the bright, refreshing qualities of a white wine while still maintaining a hint of the body and depth of flavor of a red.
Versatility is key when it comes to rosé! The reasons that you love a glass all of rosé on a hot summer day (its bright, crisp, and refreshing) make it an excellent addition to a holiday meal. Rosé provides that same bright, crisp, refreshing quality to the heavy, lavish meal you are about to enjoy.
While rosés can easily hold up to the full range of Thanksgiving dishes, some of our favorite pairings include homemade cranberry sauce, apple cake, and cranberry walnut brussels sprout salad. And in case you missed it, checkout our Fall Mulled Rosé Recipe, which is a great pre-dinner cocktail to kick off the holiday!
Tasting Notes: a soft, fruity sipper with a flinty minerality, our Dry Rosé—a blend of Cabernet Franc and Merlot—has notes of white peach, pink grapefruit, and ever so slight hints of cherry berry giving way to a soft acidity and zingy finish. Learn More
If ever there was a wine that we are excited to enjoy this holiday season this is it! Our newest release and the latest addition to the Suhru Wines portfolio, Teroldego is a perfect pairing wine for the season! With all of those beautiful baking spice notes and those bright red fruit notes it pairs well with just about anything!
This wine pairs so well with so many dishes and flavors but a few tried and true favorites are walnut goat cheese pear salad and Moms brisket! From salads to meats with this one you really can't go wrong. If you're like me, the epitomy of luxury is a glass of red wine with dessert, the number one thing I am most looking forward to this Thanksgiving is enjoying a glass of Teroldego with a big ol slice of homemade apple pie! Nothing more Thanksgiving than that!
Tasting Notes: an enticing rich purple, this lesser known Northern Italian varietal has warm baking spices on the nose with hints of anise, cinnamon, and red currant. Red fruit notes and fine tannins give way to a bright acidity on the finish. Learn More
A classic holiday pairing, Cabernet Franc is often recommended to pair with Thanksgiving dinner. Cab Franc has those beautiful fruit notes as well as a light pepper spice which make is such a wonderful wine for any holiday table. The white pepper notes play beautifully with a bolder meal while the brightness of the fruit cuts through those heavier flavors. Pair a glass of this with a roast turkey, stuffing and all the sides and you'll be sitting pretty this holiday season!
Tasting Notes: with a beautiful magenta hue, notes of oregano, cracked pepper, and a hint of anise, this bold red is bursting with red fruit notes and a slight spiciness giving way to an elegant soft finish with the slightest hint of vanilla. Learn More
Can't decide on just one? Buy all four and save 15%!
Checkout our Thanksgiving Wine Bundle
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When most people think of rosé they think summer, but this delicious style of wine cannot be confined to just one season! It's getting colder and colder every day and I don't know about you but I'm not ready to give up that summer feeling just yet which is why I've put together this yummy Mulled Fall Rosé recipe so we can keep the rosé summer loving going all year long (or at least for another few months)!
While we have come to think of Rosé and Summer as almost interchangeable, it's a great wine for Fall as we ease our way back into the bolder, fuller reds. Rosé is a perfect transition season wine because it's light and fruity like a white wine. but has a little more body and for a lack of a better word umph, like a red. Mix that with a couple warm baking spices and you have a Fall cocktail fit for a Queen (or King)!
If you're like me, whenever I make Mulled Wine I think of the recipe as a suggestion and a starting point and adjust, make substitutions and changes as I go. This recipe actually started off as a take on a Wine Enthusiasts Mulled Rosé with Ginger and Grapefruit and has evolved into the recipe below over time. I highly encourage you to taste and experiment as you go. There is no "correct" way to make mulled wine. Its all in the taste, so taste as you go and comment below with your additions, substitutions, and improvements! (I promise not to be offended that I didn't think of it first!)
Fall Mulled Rosé
- 3 ruby red grapefruit
- 2 bottles Suhru Rosé
- 20 whole cranberries
- 1 cinnamon stick
- 3 cloves
- 5 allspice berries
- 1 star anise (optional)
- 1 cup light brown sugar
- 1 lemon
- 1/4 cup Cointreau
- 1/4 cup orange juice
- Cranberries, cinnamon sticks and grapefruit wheels (for garnish)
- Cut one half of one grapefruit into wheels. Put wheels on the bottom of a medium saucepan.
- Juice the remaining grapefruit and lemon. into the saucepan along with 1 cup Rosé, cranberries, cinnamon stick, cloves, allspice, and brown sugar.
- Simmer on low for 10 minutes until flavors are combined.
- Let the mixture cool until cool enough to sip. Add Cointreau, remaining Rosé, and orange juice.
- Pour into glasses and garnish with cranberries, cinnamon sticks and grapefruit wheels. Top with a splash of Brut for a little sparkle!
- Sit back and enjoy!