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December 22, 2012

Shockingly; Vegetables Can Taste Good [CharlieBrown'sDildo]
— Open Blogger

I actually like vegetables, but most dishes whose main ingredients are vegetables taste....fine. Not great, or even very good. For most people, foodgasms usually revolve around some protein/fat combination like a big grilled steak, or a fantastic burger with great toppings. But the protein ration has been increased from 150 grams/day to 120 grams/day, so making do with less has become quite pressing.

Ratatuille is a classic French dish with about 8,000 versions, but this one is the best I have tried, at least in part because the timing of the cooking ensures that each vegetable is cooked correctly, so the dish isn't a tasteless mush. So people who want a trip down memory lane to the slop they dished out in the middle school cafeteria will have to find another recipe.

I serve this over a big pile of rice, but it's great on its own too.

Ratatouille

Ingredients
●1/4 cup olive oil, plus more as needed
●1 Â½ cups small diced onion
●1 teaspoon minced garlic
●2 cups medium diced eggplant,
●Â½ teaspoon fresh thyme leaves
●1 cup diced yellow bell peppers
●1 cup diced red bell peppers
●1 Â½ cup diced zucchini squash
●1 Â½ cup diced yellow squash
●1 Â½ cups peeled, seeded and chopped tomatoes, or one can of good chopped tomatoes
●1 tablespoon thinly sliced fresh basil leaves
●1 tablespoon chopped fresh parsley leaves
● Salt and freshly ground black pepper

Directions

●Set a large 12-inch sautÃ© pan over medium heat and add the olive oil.
●Once hot, add the onions and garlic to the pan.
●Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.
●Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5-7 minutes. Add more oil as needed.
●Add the yellow and red peppers, zucchini, and squash and continue to cook for an additional 5-7 minutes.
●Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5-7 minutes.
●Stir well to blend and serve either hot or at room temperature.

Per Serving: 136 Calories
9g Fat (58.6% calories from fat)
2g Protein
13g Carbohydrate
4g Dietary Fiber
0mg Cholesterol
9mg Sodium

[Addendum] It can be served with this.

Posted by: Open Blogger at 08:09 AM | Comments (69)
Post contains 392 words, total size 3 kb.

1 I love veggies, but usually when they are sitting right next to a real nice Ribeye and some mashed potatoes.

Posted by: Nevergiveup at December 22, 2012 08:12 AM (79ueO)

2 One of my favorite sides is grilled asparagus. I could eat pounds of it in one sitting.

Posted by: Mr. Moo Moo at December 22, 2012 08:13 AM (HDgX3)

3 When does the rat go in?

Posted by: Roman Maronite at December 22, 2012 08:13 AM (3CYs7)

4 Greetings: Nothing a couple pounds of sausage couldn't fix.

Posted by: 11B40 at December 22, 2012 08:17 AM (EfXKG)

5 There's no food in the recipe. Is this a side-dish?

Posted by: Inspector Asshole at December 22, 2012 08:19 AM (IOSGZ)

6 Nothing a couple pounds of sausage couldn't fix. Posted by: 11B40 at December 22, 2012 12:17 PM (EfXKG) Yep, spicey italian sausage.

Posted by: Oldsailors Poet, Wonders what Dagny thinks at December 22, 2012 08:19 AM (3Y7RV)

7 Only time I'm eating eggplant is when I have to stave off starvation.

Posted by: lowandslow at December 22, 2012 08:20 AM (GZitp)

8 I like vegetables. Really. And we'll cook fresh collards for hours for New Years... But I'm really BIG on the PIG.

Posted by: Tobacco Road, getting warmed up for the festivities at December 22, 2012 08:21 AM (4Mv1T)

The best vegetarian recipes I've ever tried came from a book called Fit for Life. The Garlic Green Beans are yummy. With cornbread.

And the best recipe for collard greens came from one of my cousins back home in Alabama, again with buttered (not margarined) cornbread. Cook 'em all day long with a small pepper and a hamhock, serve them over diced onion and tomato. Adjust pepper to taste, they can be made hot or just tangy. And if you have any cornbread left over, pour some molasses on it for dessert.

Posted by: BackwardsBoy, who did not vote for this shit. at December 22, 2012 08:22 AM (yiIja)

"You put Basil in the Ratatuille??"

/Faulty Towers

Posted by: Mama AJ at December 22, 2012 08:22 AM (SUKHu)

11 Add bacon. You're welcome.

Posted by: CAC at December 22, 2012 08:22 AM (Yj5Vk)

12 Looks like it'd be great with 6 pounds of hot links, sliced and grilled. Maybe with some tabasco too.

Posted by: Inspector Asshole at December 22, 2012 08:23 AM (IOSGZ)

13 And we'll cook fresh collards for hours for New Years... Let me clarify. We'll clean them for hours, THEN cook them for hours. Patience is a virtue when it come to collards.

Posted by: Tobacco Road, getting warmed up for the festivities at December 22, 2012 08:24 AM (4Mv1T)

14 The problem I have noticed with cooking in general is that over the past 2 or 3 generations, many women for whatever reason, job etc, has failed to pass down to their sons and daughters cooking skills. What spices go together, how much to use, Broiled, boiled, fried, stewed or nude? It's a part of Americana we have traded in for time and convenience. A part I fear we will never get back.

Posted by: Oldsailors Poet, Wonders what Dagny thinks at December 22, 2012 08:24 AM (3Y7RV)

15 7 --- "Only time I'm eating eggplant is when I have to stave off starvation." Posted by: lowandslow at December 22, 2012 12:20 PM (GZitp) Yep. I have a low tolerance for slimy things like eggplant, okra, even mangoes. Oh, I'll eat it when it's set before me, but I won't choose it.

Posted by: Margarita DeVille at December 22, 2012 08:25 AM (C8mVl)

16 Yep. I have a low tolerance for slimy things like eggplant, okra, even mangoes. Oh, I'll eat it when it's set before me, but I won't choose it. Posted by: Margarita DeVille at December 22, 2012 12:25 PM (C8mVl) You need OSP to make you a mess of granny's fried Okra.

Posted by: Oldsailors Poet, Wonders what Dagny thinks at December 22, 2012 08:26 AM (3Y7RV)

17 I hope President Obama has a a Happy Holidy's in Hawaii because he needs it. He has worked hard and deserves a vacation and come back to help us without jobs. He is almost there in fixing Bush's policies for the rich. Yeah for President Obama and hopegully Congress will pass his plan to raise taxes on the filthy rich so the rest of us can eat at Christmas too.

Posted by: Sammy Johnson from Detroit at December 22, 2012 08:26 AM (lJ3rV)

18 I like veggies cut cold with a real high cholesterol and high fat content dip

Posted by: Nevergiveup at December 22, 2012 08:27 AM (79ueO)

19 Good lord, that's looks like more work than making a salad. I hate making salad.

Posted by: huerfano at December 22, 2012 08:27 AM (bAGA/)

20 Much of traditional Sicilian cookery is vegetables, owing to its history of being a poor country. But their dishes rely on just a few ingredients cooked simply. The key is freshness. I do not have cable TV but stumbled upon a BBC series hosted by Brit chef Rick Stein, "Rick Stein's Mediterranean Escapes," that is well worth watching. His episodes in Sicily, Corsica and Sardinia in particular have an emphasis on veggies.

Posted by: J.J. Sefton at December 22, 2012 08:28 AM (XkWWK)

21 Good lord, that's looks like more work than making a salad. I hate making salad. Posted by: huerfano at December 22, 2012 12:27 PM (bAGA/) Salad in a bag, it doesn't get easier than that.

Posted by: Oldsailors Poet, Wonders what Dagny thinks at December 22, 2012 08:28 AM (3Y7RV)

22 Yep. I have a low tolerance for slimy things like eggplant, okra, even mangoes. Oh, I'll eat it when it's set before me, but I won't choose it.

Posted by: Margarita DeVille at December 22, 2012 12:25 PM

Okra is the food that swallows faster than you do.

Posted by: huerfano at December 22, 2012 08:29 AM (bAGA/)

23 "The Wall Street JournalÂ’s reconstruction of ObamaÂ’s fiscal-cliff negotiations is accessible online, but is behind the JournalÂ’s paywall subscription. Mr. Obama repeatedly lost patience with the speaker as negotiations faltered. In an Oval Office meeting last week, he told Mr. Boehner that if the sides didnÂ’t reach agreement, he would use his inaugural address and his State of the Union speech to tell the country the Republicans were at fault. Mr. Obama repeatedly lost patience with the speaker as negotiations faltered. In an Oval Office meeting last week, he told Mr. Boehner that if the sides didnÂ’t reach agreement, he would use his inaugural address and his State of the Union speech to tell the country the Republicans were at fault. At one point, according to notes taken by a participant, Mr. Boehner told the president, Â“I put $800 billion [in tax revenue] on the table. What do I get for that?Â” Â“You get nothing,Â” the president said. Â“I get that for free.Â” "

Posted by: BlueFalcon in Boston at December 22, 2012 08:29 AM (KCvsd)

24 Good lord, that's looks like more work than making a salad. I hate making salad. Posted by: huerfano at December 22, 2012 12:27 PM (bAGA/) Ya know that reminds me. With the Family away all day I'm going to go to the fancy Supermarket and buy me a really good steak and some mashed potatoes and have me a high fat late lunch. Just fire up the grill and the microwave

Posted by: Nevergiveup at December 22, 2012 08:29 AM (79ueO)

25 Â“You get nothing,Â” the president said. Â“I get that for free.Â” " Posted by: BlueFalcon in Boston at December 22, 2012 12:29 PM (KCvsd) Apparently his ethnic side took over.

Posted by: Oldsailors Poet, Wonders what Dagny thinks at December 22, 2012 08:30 AM (3Y7RV)

26 Field Mouse Pie:http://www.cooks.com/rec/doc/0,1826,152176-242196,00.html

Posted by: BackwardsBoy, who did not vote for this shit. at December 22, 2012 08:31 AM (yiIja)

27 Vegetables are not food, vegetables are what food eats. Fish are fast vegetables. Fruit is vegetables that fool you by tasting good. Mushrooms are what grows on vegetables after food is done with them.

Posted by: IllTemperedCur at December 22, 2012 08:31 AM (c2oll)

28 My kids used to give me the "I haven't tried it because I don't like it" line about some foods and I thought they were being unreasonable.

But with eggplant, I can see their thinking.

Posted by: Robin Banks at December 22, 2012 08:32 AM (EjsOc)

29 Clean collards for hours? Nice try, there's still some grit in there.

Posted by: Drewbicle at December 22, 2012 08:33 AM (A5748)

30 9 ---"Cook 'em all day long with a small pepper and a hamhock, serve them over diced onion and tomato. Adjust pepper to taste, ...." Posted by: BackwardsBoy, who did not vote for this shit. at December 22, 2012 12:22 PM (yiIja) Hmmm. I love the idea of the diced toms/onions and also adding a pepper to the collard greens. But how do I "adjust" it? Size of the pepper? Kind of pepper? (Do you use jalapeno or what?) What would you suggest if you just want a little nip but don't want it to be hot? Or were you talking about adding black pepper "to taste" later?

Posted by: Margarita DeVille at December 22, 2012 08:33 AM (C8mVl)

31 After reading that I must say I hope the Republicans just walk away and allow the debt ceiling to constrain Obama's spending for the next two years. He's a massive piece of shit that the media has polished into gold to low information voters and moonbats. Let him throw a big enough tantrum that even the deaf, dumb, and blind will see him for what he really is.

Posted by: BlueFalcon in Boston at December 22, 2012 08:33 AM (KCvsd)

32 What's Moochelle's take on eating this shit?

Posted by: Austute Observer, Relevant and Factual and Fresh! at December 22, 2012 08:35 AM (OX7yx)

33 This is summer food....that dish would be horrible if i had to rely on buying the bill at this time of year. During the summer, i could prepare that dish from one trip to the garden all exceptin' the black pepper, oil and salt.

Posted by: Cicero Kid at December 22, 2012 08:35 AM (N+Crj)

34 14Â The problem I have noticed with cooking in general is that over the past 2 or 3 generations, many women for whatever reason, job etc, has failed to pass down to their sons and daughters cooking skills. What spices go together, how much to use, Broiled, boiled, fried, stewed or nude? It's a part of Americana we have traded in for time and convenience. A part I fear we will never get back. Tell me about it. My mom, the highly educated single mother, can barely cook.spaghetti. When she went to the store for me after my last baby, she had to call me 4 ,times to figure out the ingredients for baked chicken. I could barely make hamburget helper when I got married. Now I'm a decent cook because of sheer force of will. Would have been nice to have been taught along the way. That's why I let my kids pull up a chair and "help" even.if it does make things more difficult in the short term.

Posted by: Lauren at December 22, 2012 08:38 AM (wsGWu)

35 I could never understand casseroles, most take way to long to make and don't really taste all that special.
Except for lasagna of course, that may take an exorbitant amount of time but it's worth it.

Posted by: lowandslow at December 22, 2012 08:38 AM (GZitp)

36 16--- "You need OSP to make you a mess of granny's fried Okra." Posted by: Oldsailors Poet, Wonders what Dagny thinks at December 22, 2012 12:26 PM (3Y7RV) LOL! I will admit that (breaded) fried okra is better than stewed, mainly because it neutralizes the HAIR factor. The slime, however, ...... Mr. DeVille, OTOH, wants to know when to show up at OSP's for the feast!

Posted by: Margarita DeVille at December 22, 2012 08:39 AM (C8mVl)

37 RINO!

Posted by: Shoot Me at December 22, 2012 08:43 AM (qiXMt)

38 34 --- "...I let my kids pull up a chair and "help" even.if it does make things more difficult in the short term." Yes. Having them help or having them do chores is MORE work for us ---until that magic day when they can function well enough to really be helpful. I have to think that many women today just don't have the time to let the kids help. It's a shame.

Posted by: Margarita DeVille at December 22, 2012 08:47 AM (C8mVl)

Hmmm. I love the idea of the diced toms/onions and also adding a pepper to the collard greens. But how do I "adjust" it? Size of the pepper? Kind of pepper? (Do you use jalapeno or what?)

The name of the pepper escapes me right now, but they're about 3-4" long, red, about the diameter of a pencil. One of those in the pot suits me, you can also cut them in half. They're not real hot, well, just one of them isn't. And they're not jalapenos. I find them in the local health food store.

I'd know them if I saw them. Needless to say, I haven't made them in a while... I should rememdy that.

Posted by: BackwardsBoy, who did not vote for this shit. at December 22, 2012 08:48 AM (yiIja)

40 Mr. DeVille, OTOH, wants to know when to show up at OSP's for the feast! Posted by: Margarita DeVille at December 22, 2012 12:39 PM (C8mVl) Well, at least you married well. I'm sure he would enjoy the entire meal, Smoked ham hocks, pinto beans, fried potatos and green tomatos poured atop of a split wedge of corn bread. Not that sweet sugary corn cake shit they make up north, real corn bread made with buttermilk. We will wash it down with a jug of sweet tea and for desert. Blackberry cobbler. I'll have to send my cousin Joseph to the woods to fight the bears for em, but he usually wins. He's meaner than they are.

Posted by: Oldsailors Poet, Wonders what Dagny thinks at December 22, 2012 08:48 AM (3Y7RV)

41 Yahoo headline: GOP policies led to fiscal cliff blowup. Predictable much?

Posted by: Margarita DeVille at December 22, 2012 08:49 AM (C8mVl)

After 20 years, my wife got me eat zucchini, if she cooks it in bacon grease. That is a far down the leafeater road as I'm willing to go.

God gave us heart disease to save us from alzhiemers.

Posted by: Invictus at December 22, 2012 08:51 AM (OQpzc)

43 God gave us heart disease to save us from alzhiemers. Posted by: Invictus at December 22, 2012 12:51 PM (OQpzc) Well, It's a theory.

Posted by: Oldsailors Poet, Wonders what Dagny thinks at December 22, 2012 08:52 AM (3Y7RV)

I'm sure he would enjoy the entire meal, Smoked ham hocks, pinto beans, fried potatos and green tomatos poured atop of a split wedge of corn bread. Not that sweet sugary corn cake shit they make up north, real corn bread made with buttermilk. We will wash it down with a jug of sweet tea and for desert. Blackberry cobbler.

*holds out empty plate* "Can I have more, please?"

Posted by: BackwardsBoy, who did not vote for this shit. at December 22, 2012 08:52 AM (yiIja)

45 40 --- "...fried potatos and green tomatos poured atop of a split wedge of corn bread. " Posted by: Oldsailors Poet, Wonders what Dagny thinks at December 22, 2012 12:48 PM Whoa!

Posted by: Margarita DeVille at December 22, 2012 08:52 AM (C8mVl)

46 39 --- "The name of the pepper escapes me right now, but they're about 3-4" long, red, about the diameter of a pencil." I have seen those! If I can find one, I'll give it a try.

Posted by: Margarita DeVille at December 22, 2012 08:56 AM (C8mVl)

47 39 --- "The name of the pepper escapes me right now, but they're about 3-4" long, red, about the diameter of a pencil." I have seen those! If I can find one, I'll give it a try.

Posted by: Margarita DeVille at December 22, 2012 08:56 AM (C8mVl)

48 I like cooking when I am trying to make supper out of whatever is here. Long years of watching the budget made me able to improvise a supper from whatever is in the pantry and the fridge. I am pretty good at it, too.

My son still remembers me sending him to glean some apples from the abandoned orchard behind our house, and me making apple crisp with them and some remnants of oatmeal.

Posted by: Miss Marple at December 22, 2012 08:58 AM (GoIUi)

49 I like cooking when I am trying to make supper out of whatever is here. Long years of watching the budget made me able to improvise a supper from whatever is in the pantry and the fridge. I am pretty good at it, too.

My son still remembers me sending him to glean some apples from the abandoned orchard behind our house, and me making apple crisp with them and some remnants of oatmeal.

Posted by: Miss Marple at December 22, 2012 08:58 AM (GoIUi)

50 Oriental people have a way with veggies, stir fried or Tempura. Tempura is awesome cause you get the nutrician of the veggie along with crispy greasy goodness.

Posted by: Oldsailors Poet, Wonders what Dagny thinks at December 22, 2012 09:00 AM (3Y7RV)

51 I'm heading off to the store to get ingredients for chocolate/bacon truffles.

Chocolate is a vegetable, right?

Posted by: Jane D'oh at December 22, 2012 09:02 AM (UOM48)

52 The problem with vegetable dishes, like salads, is all of the damn chewing. If I wanted to give my jaw that much of a workout, I'd yell at the neighbors kids.

*grumble*

Posted by: Fritz at December 22, 2012 09:03 AM (w3+gB)

53 #50 V-8 juice works well with Worcestershire sauce, Tabasco, and Valu-rite.

A tasty way to get your vitamins, and no chewing involved!

Posted by: Miss Marple at December 22, 2012 09:07 AM (GoIUi)

54 What a shame that I can't take anything this blogger says seriously because of his/her ridiculously juvenile name. Hope you had a good laugh when you chose it.

Posted by: John the Libertarian at December 22, 2012 09:08 AM (oshol)

55 My Mayan end of times dinner last night. Bought two dressed rabbits, marinated and roasted them with some veggies, served over yellow rice. After the kids ate it and gave it an ok, I told them it was squirrel and with Obama we were going to have it all the time. Kids root beer experiment turned out nice.

Posted by: Jean at December 22, 2012 09:10 AM (TNCZ9)

56 Posted by: Fritz at December 22, 2012 01:03 PM (w3+gB)

Nah, this dish is easy to chew.

You could could probably take your teeth out and it would still be easy to eat.

Posted by: CharlieBrown'sDildo at December 22, 2012 09:14 AM (GsoHv)

57 I avoided ratatouille for years because, hey, eggplant and zucchini? Just sounded so... blah.

Last time home on leave I broke down and made a batch, and Jeez Louise, was it frickin' good! I made some every week while home.

Then there's a Sicilian variant of it called caponata, which is invariably served at room temperature as an antipasto, and is also excellent. So I say, eggplant and zucchini, yay!

Posted by: Steve Skubinna at December 22, 2012 09:21 AM (HoGA+)

58 I grow my own veggies: getting them fresh makes *all* the difference.

Broccoli is terrific. Once the main head is cut, the plants continue to grow side buds, which are tender. Even if you get it from the farmer's market, there is *nothing* as good as broccoli that's cut off the plant, then either lightly steamed and served with butter and lemon, or tossed into a stir-fry.

The same is true of my green onions, green beans, and bok choi: freshly cut, then put into a stir fry, with some thin slices of marinated beef, pork, or chicken, is a meal fit for a king. (I use a very sharp knife to slice the meat while it's still frozen, so I can cut it paper-thin). Serve over rice, with a good IPA in your glass: it just doesn't get any better.

I also grow potatoes. You wouldn't think the humble spud could actually be good, but when it's freshly dug out of the ground, it's unbelieveably tasty: whether boiled and mashed, or boiled, then sliced and stir-fried, they're *really* good. When stir-fried, I like them with ketchup; my wife prefers just a little salt; either way, they're ambrosial.

And you haven't really tasted a tomato unless you've eaten one just picked off the vine.

Now that the days are starting to get longer, a batch of gardening catelogues just arrived in the mail: time to start planning for spring. I can hardly wait!

Posted by: Brown Line at December 22, 2012 09:27 AM (6d08e)

59 >>>14 The problem I have noticed with cooking in general is that over the past 2 or 3 generations, many women for whatever reason, job etc, has failed to pass down to their sons and daughters cooking skills. What spices go together, how much to use, Broiled, boiled, fried, stewed or nude? It's a part of Americana we have traded in for time and convenience. A part I fear we will never get back. True, but nowadays we have so many TV cooking shows. I was never taught how to cook, but I have learned some from TV. The rest is trial and error, and a healthy sense of curiosity. Starving bachelors are easy to motivate.

Posted by: Dr. Varno at December 22, 2012 09:30 AM (gKiy+)

60 Just back from lunch. Wife had Egg Plant soup. Blechh. But she loves it. Fired okra, as discussed earlier, FOOD of the GODS. 'Specially if served beside a steak big enough to hand grenade your pancreas. (ask me how I know)

Posted by: Tobacco Road, getting warmed up for the festivities at December 22, 2012 09:35 AM (4Mv1T)

61 If you've never been, do yourself a favor and try an Indian buffet sometime. There will be several all-vegetable dishes to sample. It's great. I live for that stuff.

Posted by: gp at December 22, 2012 10:35 AM (mk9aG)

Is that a ham? It looks like a ham.

Whatever it is...it looks great.

Not sure why I'm such a craven carnivore, but veggies are something I have to make myself eat.

Deep frying is a big help.

Even eggplant, okra and zuchini are good when lightly battered and deep fried.

Posted by: wheatie at December 22, 2012 11:00 AM (K4wCe)

63 I fried some eggplant in bacon grease with a some onion and I think a little terriaki sauce or something, don't know if that was technically ratatouille or not, but it was nice. In the movie Ratatouille, who else was able to suspend their disbelief up until the rat started steering the guy around by pulling his hair? Oh, come on, you can't steer a guy like that!

Posted by: Dave M at December 22, 2012 11:05 AM (hS38B)

64 What is that, barbecued hobo brains?

Posted by: Peaches at December 22, 2012 11:16 AM (kpCLl)

65 Fixing to roast potatoes, carrots, shallots right now. rosemary,olice oil, stock and some other shit going on them.Gonna be delicious with the giant chunk of slow cooked beef.

Much better than turning the vegetable to mush by cooking with the meat.

Posted by: forest at December 22, 2012 12:21 PM (L7wZc)

66 I grew eggplants this summer. Harvested about a hundred. I usually sautÃ©ed them in bacon grease with garlic and onion. When I make a tomato cream sauce, I throw in some of those frozen sautÃ©ed eggplant with fresh basil and serve it over pasta with fresh grated cheese. Love it.

Posted by: NCKate at December 22, 2012 12:39 PM (4zFn7)

67 You say your protein ration has been increased from 150 grams/day to 120 grams/day? Are you sure you got all those numbers right in that recipe?

Posted by: Butch Malahide at December 22, 2012 12:56 PM (Bu4wL)

68 Friends, there is nothing better than rice covered with speckled butterbeans and stewed okra. You put that on a plate with a nice porkchop seasoned with Cavender's and grilled on the old G.Foreman grill. Add a few fresh peppers, cornbread, and tea, and as GOD is my witness, it is what South Carolina is all about. Of course, New Years requires collards and black-eyed peas. This works in East Texas, as well.

Posted by: EROWMER at December 22, 2012 04:16 PM (kxlCQ)

69 Totally saving this as I love a good ratatouille. Thanks, Dildo!

Posted by: Robert at December 22, 2012 05:58 PM (LUnTP)

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