the french truffle {chocolate}

i do love the simplicity 

of a unfussed

truffle

no gild

or

frill

just quality chocolate

a bit of cream

a splash of cognac

a wisp of sea salt

and

butter

dipped and dusted

the french truffle

(printable recipe)

9 oz bittersweet chocolate (min 65%)

6 oz heavy cream

pinch sea salt

1 Tbs unsalted butter

2 Tbs cognac

*chocolate for coating and cocoa powder (or powdered sugar) for dusting

bring heavy cream and sea salt to a simmer over low heat.  place chocolate bits in a large bowl.  cut the butter into small pieces and place in bowl with chocolate.  remove cream from heat and swirl in cognac until incorporated. pour over the chocolate bits and allow to sit 1 minute before stirring.  stir until the chocolate and butter is melted and fully incorporated into the cream.  the mixture should be thick.  allow to sit at room temperature until it hardens enough to form into balls. 

using a small ice cream scoop, or melon baller, form filling into balls. roll them between your palms until they are perfectly round.  allow to sit out (or place in the refrigerator) until they harden up again. if you put in the fridge, allow to come to room temperature. 

at this point, you may roll them directly into the cocoa powder or powdered sugar.  i like to enrobe mine in chocolate. it gives them the rough exterior as well as helps preserve the delicate filling.  

to enrobe:

it is not required to use tempered chocolate for this particular truffle because you will be rolling it immediately in cocoa powder. it is however, important that you do not heat your chocolate to too high a temperature otherwise it will not harden back up properly.  using a microwave safe bowl, cook about 8 oz of chocolate pieces 30 seconds at a time in the microwave.  after the first 30 seconds, check the heat of the bowl. if it is really hot, you can melt the chocolate in its residual heat.  remove the bowl from the microwave and stir the chocolate. if it melts completely, then you are done. if it doesn't melt at all...cook for another 30 seconds...if it is almost melted, go down to 10 second increments and watch to make sure that it doesn't get too hot.

when you are ready, place a shallow bowl of cocoa powder next to your bowl of melted chocolate.  dip each truffle in the melted chocolate, then immediately drop into the cocoa powder.  coat it completely, then remove to a lined baking sheet to cool.  i do not recommend putting the truffles in the refrigerator before or after dipping (to harden) because it can cause the filling to expand and contract, and break through the coating.  they should do fine at room temperature to firm up. I do however,  recommend refrigeration for longer term storage.  

you can also freeze the filling (once you have them formed into balls) well sealed for up to a month.  remove them and allow them to defrost in the refrigerator, then come to room temperature before dipping, being careful to remove any condensation.

mayan truffle cake

in celebration

that today

 is

rather than

 isn't

i am sharing

a

special treat

to honor the mayans

who

loved chocolate

just as i 

mayan truffle cake for two

3/4 cup whipping cream

1/4 tsp salt

1/8 tsp nutmeg

1/4 tsp cinnamon (plus more for dusting)

1/8 tsp smoked paprika

4 oz bittersweet (70%) chocolate--melted

cocoa powder for dusting

spray 2-8oz ramekins with pan spray,then line with plastic wrap.  set aside

pour cream in a bowl large enough for whipping.  add in the salt, nutmeg, 1/4 tsp cinnamon and smoked paprika. whip to soft peaks. allow to warm a little (you do not want the whipped cream to be super cold for the next step). 

add about 1/4 of the whipped cream to the chocolate mixture and stir until it has been fully incorporated.  this will lighten the mixture a bit, which will make it easier to fold in the cream in the next step.  gently fold the remaining cream into the chocolate mixture.  if your cream is too cold at this point, your chocolate will clump up and not incorporate well into the mixture, so be careful.

pour into prepared ramekins, smooth down the top and place in refrigerator for about 2 hours or longer, if you have the time.

when ready to serve, invert onto serving place and dust with cocoa powder and cinnamon

serve with rich dark coffee

raspberry-port chocolate spread

this morning

i raced to my favorite

ethnic grocery

for some reason

i had it in my head

that 

one year ago

to. the. day

sour cherries had arrived

the problem is

produce goes quickly

at this particular store

and

 once it is gone

it. is. gone

surprise...surprise

i was wrong

not

even 

close

3  months off

actually

however

they did have

raspberries

local

organic

&

a dollar a punnet

i couldn't resist

why should i?

raspberry-port chocolate spread

(printable recipe)

6 cups raspberries

3/4 c. port

3 cups granulated sugar

pinch salt

18 oz 70% bittersweet chocolate (broken into pieces)

place berries, port and sugar in a heavy, large pot.  cook over low heat until the berries break down.     remove from heat and strain in a chinois or medium seive (you want the seeds removed, but you want as much pulp as possible in your final liquid.  return the liquid back to the pot and simmer until it reduces by half (3 cups).  meanwhile, place the chocolate in a glass bowl.  allow the raspberry syrup to cool only slightly, then pour over the chocolate.  using a whisk or a hand blender, blend until the chocolate is fully melted and the mixture is smooth.  place in jars and keep in the refrigerator.

use on bread, sweet tea cakes, as a filling for cake, or just spoon it from jar to mouth

surprise filled chocolate eggs

i have always loved

those giant chocolate eggs

from italy

this time of year

they line the shelves

of my local

italian market

large and hollow

a handful

of small candies tossed in

the cavernous hole

wrapped in bright mylar paper

easter basket ready

the real joy

is breaking through

the chocolate shell

to see what goodies lay within

this year

i am giving the easter bunny

a 

helping hand

 extra special chocolate

 filled with

toys and jewels

hand chosen

for each recipient

this one

for a little girl

 a milk chocolate shell

molded of tempered chocolate

                                   

dusted with pink luster

in a nest of grass

and...

this one

sealed shut

because 

it has a very special

surprise

for a lucky

young woman

made of bittersweet chocolate

and

dusted in blue

 
  imagine the 

joy

and

surprise

when

these beautiful eggs

are cracked open

trinkets

toys

and

jewels

tumbling

out

a happy easter indeed

if you want more details on how to make these

leave a comment

or

drop me a line at

fudgerippleblog(at)gmail(dot)com

*it is hard to tell, but these eggs are well over 12"...but this works with smaller eggs as well

i'm posting this over at

walnut stuffed figs

we really didn't eat a lot of desserts

when i was a kid

usually

after dinner

a pot of coffee was brewed

and 

bowls of

fresh fruit

and

nuts

were heaved to the table

one particular treat

at holiday time

was

freshly cracked walnuts

stuffed into

dried figs

this year

i gave the treat a little update

by dipping the figs

in 

bittersweet chocolate

a sweet

with 

benefits

walnut stuffed figs

12 dried figs
12 large walnut halves-toasted


warmed honey and flavorful cheese
or
bittersweet chocolate-melted and tempered

using a sharp knife, make a split in the fig without cutting all the way through
like this

push a walnut into the fruit
like so

and close it up

leave as it, 
drizzle with honey and serve with cheese as a savory snack
or
dip in chocolate for a great sweet

easter bunny

want the beauty of a

white chocolate

easter bunny

with the taste 

of 

deep brown

bittersweet chocolate

?

me too

which is why

i 

dipped my 

bunny

in 

royal icing

now

 it has a

hard candy coating

and

looks like

italian pottery

i love it so much

it might never get eaten

Happy Easter

chocolate malted risotto

about last night...

hubster and i returned from our stay at a farm

watching lambs being born

bottle feeding those yet able to get their fill

eating glorious fresh food

hoarding

a small taste of what we hope our lives will be

soon

not the lamb part

but 

a reason to be tethered

to our home

as we rolled in

to our lives in the city

i felt a yearning

for something warm and satisfying

and 

chocolatey

to comfort me

in my passage from

what will be

to

what is

this

warm, creamy and malted

risotto

was like a warm woolly blanket

for my heart

chocolate malted risotto

(printable recipe)

1 Tbs unsalted butter

1 cup arborio rice

3 1/2 cups milk--warmed on the stove

pinch kosher salt

2 Tbs granulated sugar

1/2 cup bittersweet chocolate--cut into bits

1/4 cup + 2 Tbs malted milk powder

1 tsp vanilla

heavy cream for garnish

cocoa nibs for garnish

additional malted powder for garnish

melt the butter over low heat in a sided pan large enough to hold the rice in a thin layer.  once the butter is melted, toss in the rice and stir to evenly coat the rice.  allow the rice to cook for just a couple of minutes before you begin to add the milk. increase the heat to low-medium.  add 1/2 cup of milk at first and stir until the milk is almost completely absorbed.  now begin to add the milk, just until it covers the top layer of rice but not more than a cup at a time.  allow the rice to absorb the milk, but come in to stir quite frequently. when the milk has almost completely absorbed, add the next amount.  after you have done the second addition, stir in the sugar and salt, then add the third addition.  cook until the rice is soft, but with just a little hint of a bite, you do not want it to be crunchy or chewy.  remove from heat and add the chocolate and vanilla. stir until the chocolate is completely melted and incorporated.  serve warm with a bit of heavy cream and dusted with malted milk powder and cocoa nibs. serves 4.

happy valentine's day!

nothing says 

i love you

like

chocolate dipped oreos

except maybe

chocolate dipped oreos

in bed

chocolate love {home-made twix bars}

a few years ago

a friend of a friend said to me

regarding chocolate

if you could come up with something

that has

chocolate

caramel 

and a

cookie

i would totally go for that

and i said

you mean

like a twix?

and she replied

exactly like a twix

and i gave her

25 cents

and walked away

fast forward a few years...

i was digging through the freezer

and came across 

shortbread cookie dough

and figured

why not

i could take a twix

and make it just a wee bit better

using

fine chocolate

homemade caramel

and

a smattering of shaved sea salt

folks

this is 

good

this is

valentine good

this is

write 100 times on the chalkboard

"i love you more than chocolate"

in

penance

good

"twix" bars

(printable recipe)

1/2 recipe shortbread dough--rolled out, cut into batons and baked

1 recipe caramel--cooled and cut into batons equal to the cookies

tempered bittersweet (62% or higher) chocolate

flaked sea salt

let the cookie base cool, then place the caramel on top.  allow it to sit for at least 5 minutes so the caramel will begin to stick to the cookie base.  dip in tempered chocolate and place on a parchment lined cookie sheet.  sprinkle with sea salt, then place in the refrigerator to finish setting.  remove from fridge after about 10 minutes or so. serve at room temperature.

enjoy!

i am linking to 

tuesday night supper club

and

hearth and soul blog hop

also

a little birdie told me

and

happy heart cupcakes

i love it when i make things

that look familiar

but taste delicious

it is not so difficult

when making 

mock store-bought treats

for these

hostess like cupcakes

i used the recipe

i shared for 

homemade

ding dongs

found here

instead of loopdy loops

i made

loopdy hearts

from tinted royal icing

these are tiny

just one bite

so cute 

for a lunch box treat

or 

as an after dinner mint

  (just flavor your ganache or filling)

treat yourself to a

plateful! 

gateau noir

this cake is actually named

chocolate nemesis

it is a wonderful invention

of the 

brilliant ladies

at

river cafe in london

and it is simply
spectacular

i call it gateau noir
because
well
it makes me smile
gateau noir
is the name we gave
to a suitor
not mine
of a girlfriend
whom
in my retelling of the
20 year old story
lovingly prepared gateau noir
for her
in the hope
she would be his steady

had he used this recipe
he surely would have succeeded in his quest

gateau noir
(printable recipe)
(adapted from river cafe cookbook)
3/4 lb  70% bittersweet chocolate pieces
(please do not make this with nestle or similar chocolate chips--you will not get the result you deserve)

5  large eggs--room temperature

10 1/2 oz  granulated sugar

1/2 lb unsalted butter--room temperature

pinch salt (my addition)

1 tsp vanilla (my addition)
1/2 cup water
place eggs, 1/3 of sugar, salt and vanilla in the bowl of a stand mixer fitted with the whisk attachment.  whisk until the eggs have tripled in volume, and thickened. this will take a minimum of 10 minutes. in the meanwhile, place the remaining sugar in a saucepan with 1/2 cup of water.  bring to a boil and let boil for 3 minutes.  remove from heat and stir in butter and chocolate...letting them melt completely.  allow to cool slightly then slowly pour into the whipped eggs.  whisk for 1 minute, if it doesn't fully incorporate in that time, use a spatula and fold to fully incorporate. pour into prepared pan. 
* to prepare the pan: use a springform pan and spray with pan spray...and then instead of flour, use cocoa powder to coat the pan, tapping out any excess.

there are two ways to bake this cake
to produce a creamy cake, a bit like pudding.  this is in tune with the original recipe.  in order to get this result you will need to bake in a water bath (place your prepared pan, wrapped in foil, into a larger pan that will leave a "moat" of no less than 1" on all sides.  fill the "moat" with enough hot water to reach halfway up the sides of the prepared pan)--it is best to do this with the cake pans already    in the oven, to avoid spilling water all over the kitchen floor and into the cake batter.

 place prepared pan into a water bath and bake for approximately 35 minutes at 325.  the cake is done when it no longer jiggles, but the center still seems a bit soft. if it begins to pull away from the sides, it is over-cooked.  after 30 minutes, place your flat hand on top of the center of the cake, if it is no longer liquid, and looks as if it has a skin similar to that of chocolate pudding, and the cake doesn't jiggle, it is fair to say it is probably done.

option number two is to pour the batter into the prepared pan and bake it in the oven without the water bath at 350 for about 30-40 minutes.  the cake will rise considerably, then fall.  it will look like a fallen souffle and have a light crispy exterior with a dense chewy interior. i love it this way...it tastes just as good and is not susceptible to melting in the heat of summer.

sweets

i have decided that dropping pies on the

 abandoned and soiled (dinner) table-tops

isn't going to cut it this year

so

i am having a 

sweets table

which means

i can't just serve pie

and there has to be a variety of tastes

creamy, crunchy, chewy, citrus, chocolate

warm, cold

and visual intrigue

apparently

feeding 20 people 

isn't stressful enough

as it stands now

my sweets menus is this

pecan pie

pumpkin pie

banoffee pie

pavlova with lemon curd and cream

chocolate torte

sticky toffee pudding

shortbread cookies with almond glaze

clementines

assorted nuts in shells

figs stuffed with walnuts

homemade chocolates

holy smokes

as i see it written here, i realize

i've gone overboard

yet again

i have a brother

that is the picture of health

and nary a sugar or fat

shall pass his lips

except for these

my peanut butter cups

which i have 

formed into turkeys

in a post modernist

close one eye and look at it

 in a darkened room 

kinda way

peanut butter turkeys
(printable recipe)

molded chocolate oval cups

bittersweet chocolate ganache

1 cup chunky peanut butter

1 cup graham cracker crumbs

1/2 cup +/- powdered sugar

piped chocolate "tail feathers"

fill the cups about 1/3 of the way with cooled but still runny ganache. place in refrigerator to cool completely.  mix together the peanut butter, graham cracker crumbs and powdered sugar. add more powdered sugar to taste and to get the right consistency...like a firm cookie dough.  remove the cups from the refrigerator and place an mound of peanut butter on top of the ganache--forming a rounded top. cover with a layer of ganache and pop in the tail feathers.  let cool at room temperature or in the fridge if you are pinched for time.

holy grail

we landed in valencia, spain

and proceeded to the cathedral

first to see what is reported to be
the holy grail

we then

walked up the tower

207 stairs going up

and 

207 stairs going down

difficult, uneven steps

before we journeyed upwards

i noticed

in the corner of the cathedral square

a shop

called valor

which is an amazing chocolatier

and i knew my prize

for the journey

a holy grail of culinary sorts

would be

a perfect cup of chocolate

small and pure

from a single source

and almost too much to take

so chocolaty, and amazing

i had to order a bit of cream to chase it with

such an american!

i wanted to share this with you

if per chance

you are in valencia

and are looking for 

the holy grail

poetic apples

i love october

mainly because of halloween

but also because of the promise october holds

the promise of dark cool mornings

followed by crisp afternoons

perfect for a walk

down country roads

the crackle of autumn leaves at my feet

and an irish knit to keep me warm

alas

promises are meant to be broken

when you live in southern california

instead of crisp afternoons

i find myself with crunchy granny smith apples

and rather than

 dark cool mornings

i have dark warm chocolate

sometimes a broken promise isn't all that bad

i don't have a recipe for you, as these are quite simple

but i do have a couple of tips

-use good chocolate--bittersweet or milk, whatever your fancy--but make sure it is good.  you can learn how to temper chocolate in the microwave, here

- if you make your own caramel--let it set and then warm when you are ready to dip your apples  i actually make my caramel in advance, let it set and cool, then roll it into round sheets much like you can buy in the store.
i like this recipe from the culinary institute of america

 i find it easier to drape the sheet over the apple than to dip it

-i roll the caramel apples in toasted, salted almonds, but peanuts and pecans are yummy too! i have found that putting the nuts under the chocolate, gives the chocolate something to grab, and also allows for festive decoration

-floral tape on the stick, covers a myriad of sins

and cute ribbon turns it from an apple to a present

you should go to your kitchen right now

and make these

they are delicious

and some might say

poetic

linked up to
sundays at one
just something i whipped up
pretty packages party
weekend wrap up at tatertots and jello

crispy-crunchy chocolate bars

mea culpa

i can't resist it

chocolate is so lovely

i can't resist making stuff with it

truth be told

i am sort of hoping that surrounding myself with chocolate

will perhaps make me sick of it

and then miraculously

poof

i become one of those people

who hates chocolate

and then

i become one of those people

who can't seem to keep my weight up

and then

i become one of those people

that gets stopped on the street and asked if i am a model

until then

i suppose i will just have to suffer

and so will you

again

mea culpa

hubster claims he hates caramel

unless of course

it is surrounded with bittersweet chocolate

and 

especially if it is surrounded by

crunchy, crispy chocolate

these are easy to make

if you don't have a chocolate mold

you can make these in paper cups

tart tins, candy cups,

or

you can form caramel into bars and dip in the chocolate

in the image of a popular bar found in the candy aisle

you can find a couple of good caramel recipes

and how to temper chocolate

in this post

for the crispy bits

i use tiny crisp rice

which you can purchase at a candy supply store

 (cereal can be used in a pinch)

try this

if nothing else

you can make a grand

and eat it too

chocolate roux--inspired by the movie chocolat

when i was in grammar school

i had a small chocolate business
with my sister

(and my mom--let's face it she did A LOT of the work)

we crafted

 bon bons, 

milk chocolate bunnies,

and lollies

when we probably should have been

doing homework

we did a good business

and i always thought i would grow up 

to own a fancy chocolatier

much like vianne's

in chocolat
although
if i am to  be truthful
i am much more
caroline than vianne
and not just because of the catholic thing
or perhaps
specifically because of the catholic thing
rules and ritual
thats my bag


except

 when i grow old
i care nothing about wearing purple
i want to be armande

confused by this post?
that can only mean
you haven't seen the movie

the movie that inspires
an army of chocoholics
and me
to rush to our kitchens
and create

for you today
a warm chocolate sauce with a bit of a kick
that becomes a bit chewy when it hits
the cold shock of ice cream

i know roux would approve
it is his favorite
is it yours?
spin the wheel
what do you see?

chocolate roux
(printable recipe)
1/2 cup heavy cream
1/2 cup very dark unsweetened cocoa powder
1/3 cup dark brown sugar--lightly packed
3 Tbs unsalted butter
2 Tbs corn syrup
generous pinch kosher salt
1/4 cup bittersweet chocolate chips
pinch chipotle pepper powder (you can use up to 1/4 tsp if you love it)
1 1/2 tsp vanilla extract
place the cream, cocoa powder, brown sugar, butter, corn syrup and salt in a saucepan. heat over low heat and continue stirring as it comes to a boil.  let it cook on a low simmer about 3 minutes..continuing to stir.  remove from heat and whisk in chocolate chips, chipotle powder and vanilla extract.  use while warm.
i participate in food 'n flix
each month we cook from our hearts
inspired by a great movie
this is also linked to sundays at one

green tea and chocolate cakies

while in culinary school i made a celebration cake

which i called sakura

(yes i name my projects)

 it had a cherry blossom tree

with a chocolate trunk and fondant flowers

it was coated in

green tea buttercream
i figured

it would be a good combination

green tea and chocolate

this was before it was

vogue

 to mix odd flavors

i personally considered it a bit gutsy
being
when i feel i am eating too many sweets and chocolate
i sit with a cup of green tea
to curb my craving

i have found

it to be a lovely combination

and what is better than

tea with cake and cake with tea?

green tea chocolate cakies

1 recipe of your favorite devil's food cake

italian buttercream icing
(printable recipe)

(if you have a favorite icing, use it and add the matcha)

1 cup granulated sugar

1/4 cup water

4 egg whites--room temperature

2 cups unsalted butter--room temperature

1 tsp vanilla extract

1/2 tsp salt

1 Tbs matcha green tea powder

place egg whites and salt in the bowl of an electric mixer fitted with whisk attachment

combine 3/4 cup of granulated sugar with water in a heavy saucepan.  bring to a boil over medium heat and continue cooking until it reaches 235 (just before soft ball)

meanwhile, while the sugar is boiling, begin whisking the egg whites.  once frothy, "rain" in the remaining 1/4 cup sugar.  whip to soft peak.

when syrup reaches 235, remove from heat (it will continue to get hotter and reach the desired 240f). with the mixer on medium speed, begin immediately pouring the hot syrup into the egg whites.  be careful not to hit the whisk directly.  once all the syrup is incorporated, kick the speed up to high and whisk until it cools to room temperature.

change the attachment from whisk to paddle, and begin adding butter, a few bits at a time.  once all incorporated and it looks like buttercream, mix in the vanilla and matcha green tea powder.

*if you like a more pronounced flavor you can add a bit more matcha, but don't be too heavy handed

for the chocolate glaze
(printable recipe)

1 cup bittersweet chocolate pieces

4 Tbs unsalted butter

1 Tbs corn syrup

1/2 tsp vanilla extract

place the chocolate, butter and corn syrup in a microwave safe bowl.  cook in the microwave for 30 seconds. remove and stir. if it needs more time, do it in 5 second intervals.  do not let it overheat.  stir in vanilla.

to assemble

split your cakes in layers and fill with a 1/4" layer of green tea buttercream.  refrigerate if needed to firm up a bit.

place your cake or cakies on a cooling rack over a lined cookie sheet

pour the warm chocolate glaze over tapping the rack lightly to encourage the glaze to ooze over the sides.  use a clean offset spatula to fill in any bare spots. let the glaze harden at room temperature

decorate with a bit more buttercream

one last thing

congratulate yourself for eating something so healthy

(don't argue with me--green tea is good for you and so is dark chocolate)

bittersweet chocolate-orange ice cream

there is a gelato shop

in my town

that makes the most

insanely delicious frozen treats

however

it is also in a dark dingy corner

of a half vacant shopping mall

in a not so great neighborhood

and

it is pricey

one of the flavors they make 

that is just

to die for 

(literally judging by its location)

is  bittersweet chocolate-orange

i quite like playing in the kitchen

so i took to the stove

and came up with 

something 

creamy and chocolatey 

with just a slight

kiss of orange

and 

as a bonus

my kitchen is well lit

and in a safe neighborhood

i do hope you try this

if you start with good quality chocolate

this will be hard to muck up

Bittersweet Chocolate Orange Ice Cream
(printable recipe)

1 1/2  cups whole milk

1/2 cup dark unsweetened cocoa powder

1/4 cup light brown sugar--firmly packed

finely grated zest of 1 orange

1/2 tsp kosher salt

3 large egg yolks

1/2 cup granulated sugar

1 1/2 cups heavy cream

6 oz bittersweet chocolate--chopped

1/2 tsp orange extract

melted bittersweet chocolate (optional if you want to have shards of chocolate in your ice cream)

whisk together the granulated sugar and the egg yolks in a bowl. set aside.  place the the milk, cocoa powder, brown sugar, orange zest and salt in a saucepan and bring to a simmer.  temper the eggs with the warm chocolate mixture and pour it all back in the saucepan and place over a low heat.  continually stir until the custard begins to thicken to a consistency of heavy cream.  be careful not to let it come to a boil or simmer, as the eggs will curdle.  if you are unsure, once it has reached the desired consistency, pour through a sieve into a clean bowl.  in another bowl, heat the heavy cream in the microwave until it is quite hot.  add in the chocolate bits and whisk until the chocolate and cream are completely emulsified. stir in the orange extract.  let both chocolate mixtures cool down a bit, and then mix together.  place in the refrigerator to cool completely. if you are in a rush, place the bowl of chocolate custard in a larger bowl of heavily iced water.  stir until the custard is nice a cool.  freeze according to your ice cream maker instructions.

if you choose to add the chocolate shards, it is very simple.  melt the bittersweet chocolate and at the last stages of freezing, drizzle the melted chocolate in stages, as the machine is churning.  don't be too heavy handed.

i am participating in colors of the rainbow

for alphabe-thursday 

summer school

over at jenny matlock

this week

we honor the color ORANGE