About Tori Avey

Baking challah on top of the mountain of Masada, Israel

Welcome to my website!

My name is Tori Avey. I’m a convert to Judaism and my family’s resident cook. My blog The Shiksa in the Kitchen explores the history of Jewish cuisine as well as my creative adventures in the kitchen. My other website, The History Kitchen, explores general food history. I am fascinated by the story behind the food– why we eat what we eat, how cultural foods have evolved, and how yesterday’s food can inspire us in the kitchen today. I also post free recipes that include step-by-step photos. It’s all about food here, and everybody is welcome!

Food is a way of communicating; the energy we pass on through our cooking feeds the body as well as the soul. By writing this blog and taking a journey into food history, I am learning right beside you. I am not a trained chef or a food critic or a graduate of Le Cordon Bleu. I started this blog to learn more about food history. Consider this our shared virtual culinary classroom– a place where we learn not only how to cook delicious food, but how that food came to be in the first place. Every kitchen has a heritage; every recipe has a writer. Knowing the story behind the food– the ancient history, or the family history, or even the history of one particular ingredient– can infuse a dish with meaning. And then a meal becomes more than just food, or something that fills you up physically. Food takes on a deeper significance, and ultimately becomes more nourishing.

If you have found your way to my blog, you are probably somebody who loves food. That’s something we all share. A good meal can bring warmth and joy to anybody, no matter who you are or where you come from. I welcome all faiths and backgrounds to join me on my journey into the heart of food history. Our diversity makes us stronger.  :)

I’m a member of the International Association of Culinary Professionals (IACP), the American Anthropological Association, the American Folklore Society, the Association for the Study of Food and Society, and the Culinary Historians of Southern California.

I invite you to subscribe to my website for blog updates and the latest news. You can also friend me on Facebook, Twitter, YouTube and Pinterest. I love hearing from my cooking friends, and I do my best to respond in a timely manner to comments posted here on my website. Join our growing culinary community as we explore the history of food!

Have a question? Please see my list of FAQ’s below.

Looking for my contact information? Click here!

This is Marley, the best dog in the world!

FAQ’S

Readers often email me random questions about the blog, my cooking, and life in general. I’ve compiled this list of the most frequently asked questions to help you get to know me better. If your question is not answered here, please feel free to contact me!

Why do you call yourself The Shiksa in the Kitchen? Click here for the answer.

When did you start your blog? January 1, 2010

Where are you from? I grew up on the Central Coast of California. Now I live in Southern California with my husband, my sweet stepdaughter, and Marley, the best dog in the world. Seriously… he’s the ultimate!

How did you learn to cook? I learned to cook the old fashioned way, from friends and family members who have generously shared their recipes and cooking know-how with me. I’ve also taught myself by reading cookbooks, particularly antique and vintage ones. I like knowing how to make dishes the old fashioned way, from scratch, before I take any shortcuts. It provides a solid foundation and a deeper understanding of what a dish is supposed to taste like.

Me and Grandpa Avey

How did you become interested in food history? I’ve always loved history, a trait that my paternal grandparents passed down to me. My Grandpa Avey was a walking encyclopedia of historic knowledge. I caught the history bug at an early age, and I integrated it into every part of my life. I wrote historical novels as a kid and performed in Shakespearean plays as a teenager. I even dabbled in historical screenwriting. So when I started teaching myself how to cook, my first instinct was to find out the history behind the dishes I was cooking. It made being in the kitchen more exciting.

Does somebody take your photographs for you? I get this question a lot, which I must admit is very flattering! I do all of my own photography. I am not a trained photographer by any stretch of the imagination, but I do enjoy taking pictures. I have recently upgraded to a Canon 5D Mark II, which I use for the “beauty shots” of my finished recipes. For the step-by-step photos, I use a Canon G12 point and shoot. 

Can I use one of your photographs or blogs on my site and/or in my publication? All content (photographs, writing, and graphics) on this website is copyright protected, and cannot be used without my permission. If you would like to request permission, please contact me.

What is your favorite part about cooking? My favorite part about cooking is nourishing others… and eating, of course! I love food. I always have. Case in point, check out this picture from my first birthday:

Nom nom nom…

How do you stay in shape when you blog about such rich dishes? It’s not easy! Especially since I hate working out. I think I’m allergic to exercise. Most of the time I eat pretty healthy Mediterranean and Sephardic style food. I indulge in rich dishes once in a while, usually on Shabbat. When I notice my jeans fitting tighter than normal, I watch what I eat till I shed a few points. But I try not to stress about it too much. Life is there to be enjoyed. I subscribe to Julia Child’s motto – “Everything in moderation… including moderation.”

I try to provide a balance of healthy recipes on my website. In fact, I recently created a Healthy Food category for all of my lighter recipes. Click here to take a look.

Where do your recipes come from? Many of the recipes featured on this site come from family, friends, and blog readers who submit their personal recipes along with their family story. I also feature original recipes that I’ve developed in my kitchen, taking what I’ve learned about spices, flavors and cooking techniques to create my own unique dishes. Part of the fun of this blog has been expanding my creativity in the kitchen, and experimenting with ingredients to find out what works and what doesn’t. I never post a dish that I didn’t really enjoy eating– it has to taste great to make it onto my site. Some of the recipes I blog about are from vintage and historical cookbooks, and once in a while I feature a recipe from a modern cookbook. If it’s not something I’ve created myself, the source will be credited in the blog.

Do you have a cookbook? Where can I find it? Not yet. I’ve been working on a cookbook manuscript since I started this blog, but it’s not finished yet. When I do have a publish date, my blog readers will be the first to know!

Are you Jewish? Yes! I converted to Judaism in 2010.

If you’re Jewish, why do you still call yourself a shiksa? Read why here.

Why do you include a kosher key on your recipes? I include the kosher key on The Shiksa in the Kitchen blog out of respect to my Jewish readers who keep kosher. I only include recipes here that are kosher-style, meaning no pork or shellfish. I also do my best to keep dairy and meat recipes separate for the sake of my kosher readers. I do not have a kosher key on The History Kitchen, because it is not a kosher website– though I do offer kosher modifications to recipes whenever possible.

My conversion to Judaism

How did you learn so much about keeping kosher? Part of my conversion to Judaism included learning about the kosher laws. I also educated myself about the subject when trying to decide if keeping kosher was right for me. I am by no means a kosher expert, but I have learned quite a bit about the subject, and I’m happy to share what I have learned with you. If you have a question, feel free to comment on my blog and ask!

Do you keep kosher? Not in the strictest sense. There are many different levels of kosher observance. When it comes to my own dietary rules, I would describe myself as kosher-style, not kosher. For the most part, I try to enjoy simple foods and spices the way our ancient Jewish ancestors did. I prefer eating and cooking with whole, organic foods that have not been processed.

Keeping it natural since age 6.

Though I usually eat kosher-style in my own home, I am also a firm believer in living life to the fullest and enjoying unique food opportunities that come my way. If I am given the rare chance to dine in a world-renowned French bistro, I’m not going to ask if there is butter in the meat sauce. If a Southern grandmother asks me to try her generations-old family recipe for jambalaya, I won’t hesitate to have a taste. I believe that we are put on this earth to enjoy the gifts of our Creator. Restrictions are important for spiritual growth, but I also feel it’s important to be open and willing to try new things. That is my personal food philosophy, but I also respect the philosophies of others, both kosher and non-kosher. We are all different, which is a good thing… variety is the spice of life! So no judgement here. Everybody is welcome!

Do you have any hobbies besides cooking? I love to write and travel… and write about traveling! I especially love to visit other countries and try new foods I’ve never tasted before.

At a Greek Restaurant in Paris

What is your favorite cookbook? This is a very tough question to answer… I love so many cookbooks, for so many reasons! I’ll be launching an online market soon that will feature some of my favorite titles, so you can see for yourself.

I have a recipe and/or a family story I’d like you to blog about. Where can I submit it? I absolutely love hearing and blogging about family food stories! If you have a story and/or recipe you’d like me to consider, please submit it here.

Have a question you don’t see an answer to? Email me or comment me on the website and I will try to get back to you as soon as I can! My email inbox is overflowing, so if you don’t hear back from me, please don’t take it personally. I try my best to keep up with all the emails, but sometimes I just can’t. Know that I read each and every email I receive, and I thank you for taking the time to write!

Comments (179)Post a Comment

  1. Liza says:

    hi! i’m so excited that i just found you! my favorite jewish food has to be my family’s kugel. i have eaten it for as long as i can remember. i can eat it for any meal- breakfast, lunch, or dinner! it is a sweet recipe. i have very fond memories of making it and eating it with my grandmother who is now deceased. she was the matriarch of our family and unfortunately, since her passing, i have lost some of my jewish connections. i don’t even know the last time i have been to synagogue i am ashamed to say. i moved from a very “jewish” area outside of philadelphia to south Louisiana and i am truly a minority. i am in the opposite situation as you are- i am jewish and my husband catholic. i hope that when we have children we will raise them jewish and then i will be able to be more involved with the small jewish community that we have here. in the meantime, i will be reading your blog and at least connecting to my jewish roots by cooking!!! thanks!

  2. faye kelberg says:

    I love passing on our Jewish culinary traditions to my family….and they love eating them! This is the best blog/web site for keeping traditions alive!!

    ~Faye

  3. Carol Fencik says:

    I love your website and FB page. I cracked up when i saw the name! Many years ago i was called a SHIKSA. I’m not Jewish but have Ashkenazi roots (i guess we all do going back to the garden of eden) What i do know is that I love, love, some of the traditions and food. Especially rugelach. I never thought i would be able to make it myself until i saw your recipe with the great pictures that made it seem so easy. Mine came out yummy. They didn’t look as pretty as yours but you gave me some tips for the future. Next I’m going to try a new recipe each week. So get moving girl and cook us up some new foodies!

  4. Maritza Strauss says:

    My favorite Jewish food or should I say “foods” are potatoes pancakes, knishes, matzo ball soup, gefilte fish w/red horseradish, crispy stuff derma, kugel and the list can go on and on. I enjoy it all!

  5. Laurie says:

    It is truly delightful to follow such a contemporary, passionate young lady and your ambitious blog/website. My favorite Jewish recipes are those that continue to bring my family together. Instilling strong family values has always been a priority in our home and delicious homemade food to enjoy together is the link. The joy you bring your followers is a mitzvah as you inspire us with your new twists on tradition and knowledge to share with our families. Your sweet and sour meatballs were a hit this Superbowl Sunday!

  6. cynthia heide says:

    We love all the recipes, I am always looking for more…bring it on !

  7. Peggy Perlman says:

    I love the Shiksa blog as I grew up Catholic and married a Jewish man who wanted to keep kosher. I complied. But I love to cook all my favortes that I gre up with and your blog helps me translate some substitutions that are still very tasy. It keeps peace in our kitchen!!! Thanks so much for all the tasy recipe ideas. I especially loved the pumpkin challah as my husband’s brthday is on Halloween so I made this fro his Friday night -before birthday Shabbat. Then the French toast with it the next day was outstanding!!!!!

  8. Deborah Hearst says:

    My favorite Jewish food is my father’s maztoball soup. It’s the dish that got my husband (a gentile) excited about Jewish food. It’s a distinctly Jewish food that my gentile friends and family aren’t afraid to try and end up falling in love with. And it’s my father’s recipe and I love him very much.

    I love the Shiksa blog because I love to cook and I love my Jewish heritage, yet feel slightly isolated in my Wisconsin setting. I grew up in West Virginia, had very few Jewish friends, and did not keep Kosher. Now I live in Wisconsin, married an amazing gentile man, and find myself interested in leading a fuller Jewish life.

    Your blog makes me feel comfortable about my lack of knowledge. You educate us in a way that is not assuming or intimidating. And I like you. Your blog is pleasant, fun to read, warm, and intelligent. And furthermore, I LOVE the history you include with your recipes. Thank you for all you do.

  9. Sandra says:

    I am probably being a dunce but I was trying to cliclk on a link that would get me to a list of recipes from the past, before going to any one individual.

    I am sure there is a link that I missed. Thanks.

    • Tori Avey says:

      Hi Sandra, you’re certainly not a dunce! I am currently redesigning my site, hoping to launch next month. We will have a clear archive of my recipes at that time. Till then, use the Categories menu on my blog page here to look up recipes by category: link to theshiksa.com

  10. Erika Davis says:

    Hi Tori,

    I stumbled upon your blog finding information for my blog and am In Love! I can’t wait to share you with my readers and to eat your food!

    • Tori Avey says:

      Hey Erika! Sorry it took me a while to respond, your comment came through when I was in Israel for Passover. So glad you found the blog, congrats on your blog too! I’m adding you to my Google Reader. :)

  11. Louis says:

    Nice kitniyot recipes. To learn about kitniyot, visit http://kitniyot.blogspot.com.

    Chag Sameach

  12. Robin Becker says:

    I love your Shiksa blog. I am a Jewish Girl from Brooklyn, who’s married for 10 years to my favorite Shiksa – the Lutheran. Your recipes and comments are terrific and never fail to make me smile. Thank you!

  13. Carole says:

    As a non-Shiksa, I have to say your Jewish recipes are out of this world, and they are so well illustrated! I improved my challah thanks to you (now they have more fluff and are better braided. Thanks!!

  14. Ilene says:

    I am a Food Journalist and write for many Jewish publications. My daughter just sent me to your blog…a great gift! Please let me know when your book is published…I’d be happy to PR it for you! B’tayavon!

  15. Maristella says:

    I have a cooking blog dedicated to the Itanian Jewish kitchen (la cucina Ebraica). My father’s mother is an Austrian Jew so, she’s the only one who understands “kugel” (NOT a Sephardic thing). In any case, I might give some of your recipes a try! :)

  16. MomMom Phyllis says:

    You are not only a great and inspiring cook, you are a beautiful woman. My daughter-in-law is the convert and while she loves Jewish food depends on my son to cook the meals. I sent him your site to get more great recipes

  17. Kay Ecker says:

    Hi Tori,

    Your whole website is so beautiful, especially your pictures:o) Looking forward to keeping up with your posts!

    Kay

  18. RJ says:

    Wow, great site! I happened upon it today because, well, my wife of 41 years is also a shiksa who has not embraced “cooking Jewish”….which is okay as she is a great girl in every other way. Anyhow I had been wanting to make gribenes like my mom used to make for me and today had saved enough skin and fat to proceed, doing it the way my mom did. They were delicious but then I thought that there must be other ways different families made them over the years so went web-searching. Sure enough there are various ways, but of course my mom’s is best. She cooked hers slowly for a long time all together and they were more soft and chewy rather than crispy as some recipes call for. Plus sometimes she would put cut up giblets in halfway through which are also delicious.

    Thanks for the site!

    • Tori Avey says:

      Thanks for reading RJ! So happy to hear you’re carrying on your mom’s tradition of cooking. Mom’s and Bubbe’s way is always best. :)

  19. Dear Tory!
    Greetings from Shizuoka, Japan!
    I’m not jewish, vegetarian or vegan, but I have an interest in all gastronomies!
    Actually, I do have have many Jewish friends such as Natasha Rice (foodbuzz) and Robert Yellin (the greatest Japanese pottery dealer here in Japan!).
    I even worked (as a barman!) in a Jewish hotel in Bournemouth, England during my college time ( a long time ago!)!

    Superlative pictures!

    I’m looking forward topaying regular visits!

    Take good care of yourself (ves)!

    Robert-Gilles

    • Tori Avey says:

      Thank you for stopping by Robert-Gilles! I miss Japan so much, such a beautiful country with the most incredible food. One of my favorite memories there was visiting the Tokyo fish market at 4:30 in the morning. I’ve never seen such enormous tuna in my life. Happy you found the blog, I’ll be checking in with yours as well! :)

  20. Soooo excited to read all your posts, Tori!

  21. Trish says:

    Thanks for visiting my blog and directing me to yours. You have a beautiful site here. Really look forward to your recipes and learning from you. Don’t know much about Jewish cuisine. Cheers :-)

  22. I congratulate you for the interview, educational and indo l also for your blog, culinary traditions and teach about food, my blog is educational and traditional cuisine, that I inherited from my mother, I like your recipes, your photos, your children are beautiful, are very beautiful, big hugs and greetings.

  23. Anita P. says:

    Hello Tori,
    I tripped across your blog and immediately bookmarked it. I can tell I will be returning here often.
    I also used to be my husband’s “shiksa” (using that term loosely), but converted on our 5th wedding anniversary. For some reason I am also the one who cooks for all of the holidays and and all of the traditional foods–rugelach, mandelbrot, challah, etc.
    I am looking forward to reading your adventures, comparing recipes and hopefully adding a few to my repertoire.
    Todah rabah!

  24. Bernadette Ewing says:

    Shalom, Tori!

    I am a Jewish convert, myself and love to cook. Your blog is my favourite! I was wondering what denomination you converted into.

    Bernadette

    • Tori Avey says:

      Hi Bernadette, thank you! I converted Reform, but the movements are constantly evolving, so I prefer to say I’m part of the Foodaism movement. :)

  25. Anita P says:

    Foodism Movement…that is awesome and I would like to join up! I’m already there–completely obsessed.
    (We currently belong to a Reconstructionist synagogue).

  26. shelley says:

    Tori
    I just wanted to take a minute and tell you just how much I enjoy your blog,The title of your blog caught my eye and my
    heart as I too am a Shiksa!!
    I look forward to your next blog.
    Barchot ve Tefillot
    Shelley

  27. Jane says:

    Love your blog.I am a real Fan. Allready follow you on Facebook & Tweeter.

  28. Rashmi from Yumkid.com says:

    So nice to have met up at the blogger event last Thursday. I walked away with a lot of great points from your talk. Did you know that Skhiksha in Sanskrit/Hindi means education or “to teach”. So appropriate for your blog. Wish you lots of success!

  29. Natalie says:

    I’ve got a question, since you’re a food anthropologist of sorts:
    What were the fats, besides schmaltz or butter that were used in traditional Ashkenazi cooking? Or did baking avoid this ingredient and rely on eggs?

    I’m thinking about this as I it is hard to find real traditional recipes, (whilst I amembarking on a sauerkraut experiment, written before the days of access to Mazola).

    By the way, I once read that the taunts between the Sephardic and Ashkenazi Jewish kids were alternately, “chicken fat” and “Mazola”, and in Montreal, the Moroccan Jews were derisively called couscous. As a hybrid, I consider myself lucky, though I’ll take Mediterranean cuisine anyday over anything but a good Polish vegetable soup and a bowl of kasha with fried onions (in butter). :-)

  30. noah allison says:

    Tori,
    I am very excited to go through your blog. Growing up in a reform household, there having been many meals where I understand the historic context though never have had real explanations of why we are eating certain foods. I look forward to understanding these concepts. Further, I too have a blog on the history of food- though foucsing oncultural preservation. http://www.goodfoodpreservation.com

    Perhaps I can interview one day- as you are technically a cultural preserver!

    _Noah

  31. Aisha L. says:

    I am really enjoying your blog. While I am not Jewish, I also eat kosher-style, partly due to family upbringing and partly due to Biblical observance. However, I am contemplating eating pork and shellfish as part of my new obsession with experimenting with different foods, and I think I’m going to take the plunge. I’m loving your recipes on here though because I can eat all of it! Thanks!

  32. Hannah Simpson - Grossman says:

    Beautiful and interesting blog. My father converted so I will have to read your posts out of interest..

  33. Dianne Pezzino says:

    Were you born into a Jewish family? What’s your ethnic background? just curious. :)

    • Tori Avey says:

      Hi Dianne! I was not born Jewish, I converted in February 2010. I’m sort of an American mutt, my family heritage is Swedish, Swiss, Irish, and various other nationalities! :)

  34. faith says:

    Hi, Tori!
    I am so thankful for the Shiksa in the kitchen. I heard first time about you today and went to find your blog.
    I love it, because of the way you are presenting all great Jewish food with the hystorical stories.
    Thanks for your great work!
    I will follow you on your blog, will try recipes (your way) and will ordering book.
    Good luck to you!

  35. Layali el-Khameesi says:

    Good evening,
    I have a personal question and I was hoping if you would answer it. What inspired you to convert to Judaism and from which religion did you convert?
    Thank-you,
    Layali el-Khameesi.

  36. Karlson says:

    Nice blog, especially the name.

  37. HSG says:

    Hello Tory.
    I’ve discovered your beautiful blog just recently and since prepared a couple of dishes – Sweet and Sour Eggplant and Bell Pepper Salad and the Smoke Paprika Fish – both came out wonderful. I’m looking forward to trying more.
    In case you can view the hits to your blog and are wondering how come you’ve been having more visitors from Israel, one possible explanations that I am the co-manager of a leading Kosher Food Forum in Israel and having tried your recopies recommended them and your blog to our Forum. Today, for example, someone said she’s trying you Pretzel Challah!
    So you have an emerging group of funs in the Holy Land..
    Since we have members from all over the world (Mexico, NY, Boston, NJ, France, Vienna, Canada, Switzerland etc), not to through Israel, I would like to invite you to visit our Forum – you can write something in English – everyone will be thrilled to see you!
    Have a great Shabbat,
    Hannah

  38. HNY says:

    Tory,
    so silly of me – forgot to attach link to our forum:
    link to ynet.co.il

  39. Barry says:

    Hi Tori,

    Your site content is really interesting. That original recipe for potato baji sure sounded oily as ever. It almost sounded like Aloo (potato in Hindi) Makallah (means to Fry in Arabic). Are you familiar with this dish?

  40. Laura says:

    Hi Tori-

    I also converted 15 years ago into the conservative movement. I love being Jewish!

    I just discovered your blog and LOVE IT! I just printed a stack of recipes to make. Thanks for having such a wonderful blog and all the hard work you do for all of us.

    Looking forward to learning and cooking with you!

    Laura

  41. Lisa Mayer says:

    Hi Tori! LOVE your blog and have been sharing it with EVERYONE I know! Can you please de-mystify rugelach for me– and I am Jewish by birth!

  42. Yana says:

    Hey Tori,
    Just want to thank you for this wonderful site I found by searching for great purim cookies and found yours to be beautiful and delicious! (I used the butter one) I’m happy with the recipe and will be using it from now on. I’ve always wondered how they made that poppy seed filling and never got the right recipe until now….and wondered how dulce de leche is made other than my own method. I submerge the whole can in water and boil it for about 90 minutes. I’m big on sweets and love to get great recipes that WORK :) So thanks for this and for sharing about yourself.
    -Yana

  43. Rolly says:

    About the last photo on this page and please don’t take this the wrong way, you visit Paris and go to a Greek restaurant????

  44. Anoynmous says:

    As someone who is beginning to immerse themselves in the Jewish faith, and who also loves food, I love your blog! So insightful and helpful. Love the post about your conversion. Since I’ve begun dating a Jewish man, I’ve thought a lot about the conversion process and feel very similar to the way you do about why to convert. It’s so much more than just doing it to make a relationship work, like some think. The Jewish faith is so rich and beautiful. They are a dedicated, family orientated and loving people. Can’t wait for your next recipe!

  45. Thought I’d let you know my new blog went live yest, & you’re on the blog reel.

    Thanks for your posts – I always really enjoy them.

  46. Andrea says:

    Dear Tori,
    I write a column on food at our sinagogue magazine. Our is the biggest community in Brazil. http://www.cip.org.br
    The column consists in an explanation about a near festival, a recipe of a famous chef and a breaf biografy of the chef.
    I would love to publish one of your recipes for our Rosh Hashana issue. It has to have less than 1300 leters, and I would need it for this week. Sorry for being so short on time, but I hope you can contribute with our magazine, because it would make this issue very special!
    Thank you!
    Andrea

  47. Larry says:

    Tori,
    I was looking for instructions on how to smoke whitefish at home and found your blog. I love it and will sign up as a follower.
    By the way, your post on whitefish salad made my mouth water. I have always loved Jewish food, having had wonderful parents who were holocaust survivors from Eastern Europe who brought Jewish cuisine to our family meal tables daily. My dad would take me to the real thing kosher delis in Washington, DC in the 1950′s where he would buy whitefish, sable, half sour pickels from the barrel, hand sliced lox, fresh rye bread with seeds, pastrami, and corned beef, some of my favorite things to eat.

    • Tori Avey says:

      Hey thanks Larry! Happy to have you here. Half sour pickles are the best… my friend called them “armpit pickles” because you’d have to reach down into the barrel with water “up to your armpit” to grab them. Not the most appetizing name, but funny!

  48. Carmelita says:

    Oh how I miss the little Jewish bakeries near my childhood home in NJ. Challah bread is definitely one of my favorite things in the world. Great blog! Thank you so much for sharing so many wonderful recipes.

  49. Alan King says:

    I found your sit because I was looking for a good Israeli-style hummus recipe. Then I decided to try making felafel… Then I was curious so just started exploring. I love your blog – and I rarely if ever get so enthusiastic about blogs, but yours is just fantastic! So thank you and well done, and I know I’ll be back for more recipes or just to see what’s new.

  50. CHEF ARIE says:

    SORRY FOR BEING SO FORWARD BUT MAY I ASK R U MARRIED SINGLE OR AVAILABLE TO GET TO KNOW

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