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Roasted Carrot, Golden Beet And Goat Cheese Tart With Dukkah

 

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Recently while browsing in the neighborhood bookstore I broke down and bought “Plenty More” a brilliant and beautiful cookbook which really is an homage to vegetables by the amazing Yotam Ottolenghi. Everything in the book looks wonderful and I want to make it but the recipe that stuck out is the roasted carrots. Now it’s odd that this recipe attracted me since I really dislike cooked or roasted carrots, I only eat them raw.  There is something about this simple dish that I find so appealing.  The carrots are glazed with honey, olive oil, crushed toasted coriander and cumin and salt and pepper. They are then roasted in a hot oven until tender. I had some golden beets that I needed to use so I peeled and quartered them, slathered them with the same glaze and roasted them as well. The carrots were quite delicate and slim so I started with the beets roasting for 15 minutes then placed the carrots on the same pan and continued roasting for another 20 minutes.

The vegetables are wonderful on their own but I decided to make a savory tart filled with goat cheese and topped with the roasted vegetables. To add a little crunch and make the tart more interesting I made dukkah from nuts, seeds and spice and sprinkled on top. My photo’s are horrible so disregard,  it poured rain all day, and there was no sunlight. It makes it very difficult to get a decent photo in bad weather,

I used the rest of my saffron pastry dough that I had left over from the lamb pot pies.  I think it made the tart even more interesting . The carrots and beets are only slightly sweet from the honey and nicely spiced,  it goes perfectly with the tangy goat cheese and flaky pastry, the dukkah has the same spice as the carrots along with seeds and nuts. It’s a great combination, easy to put together and makes a lovely presentation. If you are a fan of roasted carrots, beets, goat cheese and Ottolenghi I think you will really enjoy this tart.

I am bringing this tart to Fiesta Friday #108. Angie is such a great hostess and this week the co hosts are me, yep I am co hosting and the lovely Zeba@Food For The Soul

Join in, you are all invited, bring something delicious, see you at the party!!

Roasted Carrot, Golden Beet, Goat Cheese Tart With Dukkah

Makes one 9 inch rectangular or round tart

Roasted Carrots and beets

8 carrots peeled and cleaned and left whole (I used rainbow)

3 small golden beets peeled, cleaned and quartered

3 tbs honey

2 tbs olive oil

2 tsp toasted coriander seeds crushed (use mortar and pestle)

2 tsp toasted cumin seeds crushed

1 tsp salt

several grinds of pepper

3 or 4 sprigs fresh thyme

Pre heat oven to 425 degree’s. Line baking sheet with parchment. Toss the vegetables in the glaze. Place the beets on the baking sheet first with a sprig or two of thyme and roast for 20 minutes. Remove from oven, turn the beets over place carrots and remaining thyme sprigs on the pan and roast for another 30 minutes gently turning them at least once while they are roasting. Set the vegetables aside.

Blind bake the pastry in a 400 degree oven weighted with pie weights until golden brown approximately 25-30 minutes.

Goat Cheese Filling

10.5 oz soft goat cheese softened and at room temperature

2-4 tbs whole fat buttermilk or créme fraîche

Mix the softened goat cheese with buttermilk or créme fraîche a tbs at a time until you reach a spreadable consistency. I used the full 4 tbs.

Dukkah

1 tbs coriander seeds

1 tbs cumin seeds

1 tbs white sesame seeds

1/4 cup toasted pistachio’s

sea salt and pepper to taste.

Toast the spices and  seeds, first the coriander and cummin and then the sesame. I like to use a fry pan. Toast until you can smell them shaking the pan frequently. I used toasted pistachio’s if yours are not toast in the oven for about 15 minutes.

Add the spices, seeds and nuts to a spice grinder and pulse until broken up but not completely pulverized, alternately you can use a mortar and pestle. You want it to have some texture. Season with salt and pepper.

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Serving the tart

Spread the goat cheese in the baked pie shell, arrange the vegetables on top, brush with some of the leftover glaze and sprinkle with dukkah.

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164 Comments Post a comment
  1. Looks yum yum !!! 😉

    Have a great day!
    Arcane owl

    February 26, 2016
  2. This is amazing Suzanne! I need to pull out that cookbook and mark some recipes! My husband isn’t fond of many Middle Eastern ingredients, in fact he won’t eat beets, so I’ve not really cooked from Ottolenghi’s books, but I can make some dishes and give leftovers to my neighbors! This tart I would eat all by myself!

    February 26, 2016
    • Thank you so much Mimi, I own 3 of Ottolenghi’s cookbooks and sad to say have only made a few recipes. They all look incredible. I am not fond of cooked carrots, sad to say still am not although this is a very good recipe and made them more palatable for me. The Dukkah is wonderful on the tart.

      February 26, 2016
  3. This does sound lovely. I am sure the dukkah really gave it a nice added touch 🙂

    February 26, 2016
    • The Dukkah was wonderful and one of my favorite additions to this tart. Thanks so much Lynne.

      February 26, 2016
  4. I’m entranced by this whole thing, but especially the saffron crust. I have never heard of that and wouldn’t have thought about what an amazing foundation saffron would add to pastry dough for savory applications. SO cool, Suzanne. I’m going to try this!

    February 26, 2016
    • The saffron is subtle but you know it’s there and is wonderful for a savory tart thanks so much Em!!

      February 26, 2016
  5. Roasted vegetables are a favorite of mine and I love what you did with this tart Suzanne! I’m totally intrigued by the dukkah as I’ve never heard of it before. I imagine it has an incredible flavorful with all those roasted spices ground together!

    February 26, 2016
    • The dukkah is wonderful the combination of nuts, seeds and spice is fantastic and I love that you can mix it up and add other things as well it makes for a really interesting addtion to so many recipes. Thank you so much Heather.

      February 26, 2016
  6. Ah so delicious! Love veggies my friend. We are on our boat heading to South Florida to meet friends…I hope you have a wonderful weekend! Cheryl xo

    February 26, 2016
    • Have a wonderful time and thank you!!

      February 26, 2016
      • Looking great so far, we are south of West Palm currently, Intracoastal is calm and alluring as always! Have a good one my dear friend-I’ll be posting daily! Cheryl xo

        February 26, 2016
  7. I am in awe of all your tarts Suzanne! This one looks gorgeous. The addition of dukkah sounds really good! The golden beats are adding so much color and regal look to the tart.
    Beautiful tart there and I loved the photos,…
    Happy Co hosting! You and Zeba will make a great team 😀❤️

    February 26, 2016
    • Thank you so much Sonal. I am really looking forward to hosting with Zeba!!

      February 26, 2016
  8. Maria DeBrango Stickel #

    Just lovely!
    Maria

    February 26, 2016
  9. I am a fan! Yummy recipe Suzanne!

    February 26, 2016
  10. Yes please!!!

    February 26, 2016
  11. You make fantastic tarts Suzanne and this one looks stunning. I love all the ingredients . I never made dukkah . What a great idea to top the tart with it. Have a great weekende😃

    February 26, 2016
    • You are so kind, thank you Gerlinde and I hope you have a great weekend as well.

      February 26, 2016
  12. Your tarts are always so photogenic! I think it’s partly the rectangular shape – I really must get a long tart dish. Lovely recipe – I love carrots in cumin and honey and I bet it’s heavenly with the goat cheese. Gorgeous !

    February 26, 2016
    • Thank you so much, I love a rectangular tart, it’s so easy for serving purposes. It really does make the tart look more interesting.

      February 26, 2016
  13. I have that same book, and there isn’t a recipe in it I wouldn’t try. Your dish looks fabulous, and the saffron pastry is a great idea. Thanks also for co-hosting FF this week. Have fun!

    February 26, 2016
  14. Love love love this!!! I roast carrots weekly, they’re a big hit in my household, I roast them with whole garlic cloves and chunks of red onion. I think next time I’ll add the honey and spices in your recipe and save some to try your tart. I love the filling and the topping, all of it!
    Happy co hosting, enjoy Fiesta Friday xx

    February 26, 2016
    • Thank you so much Elaine. I love how carrots look when roasted, they are just so beautiful.

      February 26, 2016
      • Everything looks and tastes better roasted in my view!!!!

        February 27, 2016
  15. Suzanne, I love that you put your own creative slant on these recipes. (And stop it about the photos — I don’t know what you’re talking about. It looks delicious as always.)
    I don’t usually like sweet food, except at dessert. But I imagine the other ingredients balance out the sweetness of the beets and carrots. I’m very intrigued. Beautiful work, Suzanne. Mega hugs!

    February 26, 2016
    • Thanks Teagan, you would be surprised, even though there is honey used it is not sweet really, the little bit of sweet is the perfect foil for the tangy goat cheese. This tart I would not have for dessert, not sweet enough for my sweet tooth. LOL. Thank you as always Teagan for your words of encouragement.

      February 26, 2016
  16. I have Plenty, and have not made nearly enough recipes out of it. So gorgeous Suzanne!

    February 26, 2016
  17. I love roasted carrots, and this tart looks amazing! 🙂

    February 26, 2016
  18. This looks SO gorgeous, Suzanne!! You know I am such a tart fan- especially rectangular tarts. Roasted carrots- recipe from Ottolenghi- Yikes! I’m going to have to make this one ASAP. Happy FF! Thanks for hosting. 🙂

    February 26, 2016
    • You make some beautiful tarts Josette, thank you so much!! I’ve been out all day, just saw your recipe for the soup, must go check that out I am a big fan of leek and potato soup.

      February 26, 2016
  19. silviamagda #

    Why don’t you like roasted carrots? They’re so yummy 🙂

    February 26, 2016
    • I wish I did, I really do. Not sure why I don’t like them. I hate to admit it but I ended up picking them off the tart. I took a few bites of the carrot but for some reason I just don’t like cooking carrots. Now I can eat them in soup because the carrot takes on the flavor of the other ingredients.

      February 26, 2016
      • silviamagda #

        I guess everybody has different preferences and favorite vegetables. 🙂

        February 26, 2016
      • It’s true, I love carrots but raw not cooked. I know thats strange that I can like a vegetable one way and not the other When I was little I hated spinach, now I love it but I never grew out of my dislike of cooked carrots.

        February 26, 2016
  20. Is sounds so appealing and your pictures made me salivate – I know, the light could be better, there is always something missing, but that’s only because the REAL thing is right in front of you! I only saw beautiful patterns of golden carrots and was very happy indeed. Have a wonderful FF weekend, Suzanne!

    February 26, 2016
    • Thank ou so much, the tart was so pretty but the colors just didn’t come out right. Sometimes things just don’t work.

      February 26, 2016
      • At other times you think its terrible but the finished pictures are actuly lovely! And then you have these sites with amazing pictures but the recipes read like, well, they are taking the mickey. Guess which one I prefer!

        February 27, 2016
      • Lol yes me too and I know what you mean!!

        February 27, 2016
  21. This looks delicious! I don’t usually see root vegetables on tarts and love the idea.

    February 26, 2016
    • Thanks Liz, I thought it would be nice to do something a bit different.

      February 26, 2016
  22. What an unusual, but lovely, tart using roasted veggies. I don’t eat many beets but these golden ones look delicious. Thanks for being a co-host and Happy FF 🙂

    February 26, 2016
  23. Love all the tarts you make in that rectangular pan Suzanne. Every time I see it, I keep promising myself to buy one, but this time I’m determined. Love those veggies roasted, the golden beets look amazing, I’m not sure I’ve come across those before. Also, the dukkah? Wow! Thanks for co-hosting.

    February 26, 2016
  24. Absolutely love this and love all the spices in this dish. What a delight for a vegetarian ( me!). Thanks and happy to be co-hosting with you.

    February 26, 2016
    • Looking forward to hosting with you Zeba and thank you so much for stopping by,

      February 26, 2016
  25. This looks very delicious 😀

    February 26, 2016
  26. What a gorgeous dish and please don’t worry about your photos, I think they are lovely. The dukkah sounds very appealing to me, though! I bet it would go great on a lot of foods. But I’m with you on the carrots. I’ll eat them in soups and stews, but never cooked or roasted on their own.

    February 26, 2016
    • Oh I don’t feel alone now, you and Johnny dislike cooked carrots. If they serve peas and carrots I pick the carrots out, when I get Chinese take out I pick the carrots out. Give me raw carrots and I love it though. I am in good company, Thank you.

      February 26, 2016
  27. looks great!

    February 26, 2016
  28. This tart looks so pleasing to eyes..and looks amazingly delicious. Loved all the vibrant colors as well and the addition of Duqqa is like an icing on cake. Too good.

    February 26, 2016
    • Thank you so much Swati, yes the Duqqa is a great addition and thank you for your kind words.

      February 26, 2016
  29. Your lead-in photo looks sensational – like your tart. You know, I didn’t realise you’re the same as me with carrots. Fine with them raw with hummus – just don’t serve them boiled! What surprises me is that I’ve always loved carrot cake. Is it the spices with carrots that I like?

    February 26, 2016
    • You are right, I love carrot cake also, maybe it’s spices and cream cheese icing and sugar. I really try to like cooked carrots but it’s just not happening. Oh I would love a slice of carrot cake right now.

      February 26, 2016
  30. Yumm this sounds very lovely! I love the carrots and the way they are cooked. You made a lovely innovative meal and it looks beautiful, rain or shine!

    February 26, 2016
    • Thanks so much Lynn, It poured 2 days in a row, there was virtually no sunlight.

      February 26, 2016
      • wow it is so hard to take pictures without good light! But I think your photos are very nice and it looks so yummy

        February 26, 2016
  31. Reblogged this on ravenhawks' magazine and commented:
    Looks delicious..

    February 26, 2016
  32. Beautiful tart Suzanne. I love all the ingredients in the filling. Thank you for co-hosting this week FF! 🙂

    February 26, 2016
  33. I opened your post and BANG, another 2 inches on my waistline.
    xxx Massive Hugs xxx

    February 27, 2016
    • Oh but David my food magically doesn’t add to the waistline, LOL! You are so sweet thank you😘❤️

      February 27, 2016
  34. Now I think that tart is one beautiful dish! We like cooked carrots roasted and maybe in soup but we don’t eat just plain cooked carrots either. Thank you for co-hosting this week Suzanne!

    February 27, 2016
  35. This looks so wonderful. thanks for the recipe of Dukkah too – I have been wanting to try it!

    February 27, 2016
    • The wonderful thing about the dukkah is that you can add different spices and seeds to make it your own, walnuts, pine nuts, would also be wonderful in it. Thank you so much Indu.

      February 27, 2016
  36. What a beautiful tart, Suzanne. I love the sound of saffron pastry dough. 🙂 Btw, thanks for hosting this week’s FF! Have a wonderful weekend. x

    February 27, 2016
    • I love the saffron pastry dough, thanks Jhuls and you have a great weekend also.

      February 27, 2016
  37. A fabulous colouyred tasty inviting savoury tart & I love it too! Making your own dukkah: that is so cool & thanks for the lovely combined tasty recipe! FABULOUS EVEN! xxxx

    February 27, 2016
  38. Omg! I’ve missed a lot of posts! This recipe sounds perfect and amazing to me! I love the various elements that go into it! Great pics to btw!

    February 27, 2016
    • Thank you so much Lina, I love just about everything that I see in Plenty More, the way flavor is layered it’s brilliant.

      February 27, 2016
  39. skd #

    Looks scrumptious 😉

    February 27, 2016
  40. This looks colourful and delicious too. I would love a slice, I am a huge fan of goat’s cheese. Have a good weekend. 😉

    February 27, 2016
  41. Wow this looks awesome Suzanne. ..love the roasted flavours of veggie and this sounds super luscious. … 🙂

    February 27, 2016
  42. Fab looking tart Suzanne, I love his books. Tops ideas and nice use of one of his recipes.

    February 27, 2016
  43. Suzanne this looks gorgeous & delicious ! The first thing that came to my mind was ‘wow’!

    February 28, 2016
  44. I love everything that Yotam Ottolenghi does. He is such a genius when it comes to vegetable recipes! This looks delicious, despite your frustration with your photos (gosh I hate days like that!). The dukkah sounds so yummy, as does the glaze on the carrots! I must try this (I have the cookbook but I haven’t made this recipe!)

    February 28, 2016
    • Thanks Laura, he is genius and the kicker is that most of it is so simple. He uses fresh ingredients carefully combined and the results are profound. I love the dukkah and will use it other things as well.

      February 28, 2016
  45. So wonderful, Suzanne! I adore Ottolenghi’s cookbooks! I have them all and I cook from them often! Your photos are beautiful! 😀

    February 28, 2016
  46. Wow Suzanne, this tart is exquisite, almost too pretty to eat. Love that you kept the carrots whole and your saffron pastry sounds like the perfect accompaniment.

    February 28, 2016
  47. Gosh Suzanne–this looks SO fancy! I’m thinking it would be so fun to set out at a dinner party with friends. How did you do with the cooked carrots?? The whole thing looked delicious from here. talk care…

    February 28, 2016
    • Thanks Rhonda, well I tried. Had a couple of bites with the carrot but ended up picking them off. I just really don’t like them no matter how they are prepared wonder if its psychological.

      February 28, 2016
      • hmm… mushy? too sweetish? too carrot-y? I know, people don’t understand why I’m not crazy for fresh tomatoes. In any case, it was beautiful– and I’m sure delicious to other people!! hugs form here Suzanne!

        February 29, 2016
  48. This tart is a work of art. Too pretty to eat!

    February 28, 2016
  49. This is such a wonderful tart Suzanne! I love what you’ve done with a simple roasted carrot recipe to transform it into this tart. The presentation is just beautiful and perfectly highlights the shape of the tart pan. I’ve heard of dukkah but I’ve never tried it before–it sounds just perfect as a sort of spice-y and streusel-y garnish on top.
    I want to call Plenty More one of my favourite cookbooks, but I’ve really only read it through and admired all the pretty vegetables and gorgeous pictures… I’m even more excited to give one of the recipes a try!

    February 28, 2016
    • Thank you so much, I love all of Ottolenghi’s cookbooks and Plenty More is just so beautiful. i want to cook my way through but it’s a lot of recipes. It would be fun to get a group of cooks/bloggers together and cook through the book. I love what he does with vegetables.

      February 29, 2016
      • I love that idea Suzanne–it sounds like it would be so much fun!

        March 1, 2016
  50. This looks so tasty Suzanne! I absolutely love rainbow carrots and we grow them in our winter garden. We are going to harvest them soon, so I’m happy to have a new recipe to try 😀

    February 29, 2016
    • Thank you so much Antonia. How wonderful that you are growing rainbow carrots. This summer I plan on growing some vegetables or try to.

      February 29, 2016
  51. Gorgeous colours! I think this looks and sounds heavenly! My mom only eats raw carrots, too. I wonder if she’d eat any of this?

    February 29, 2016
    • Me and your Mom have similar taste. I love raw carrots, eat them all the time. Thank you so much Maggie.

      February 29, 2016
  52. marrific #

    this recipe is mind-blowing………………. i love it! love the presentation!

    February 29, 2016
    • Thank you so much, I love the idea of the beautiful vegetales simply laying on top of the goat cheese.

      February 29, 2016
  53. This looks like just what I need right now! This sounds like such a comforting and delicious bite to eat!

    February 29, 2016
    • Thanks Mary Frances, It is such a lovely tart and is simple and tasty.

      February 29, 2016
  54. You have me craving some roasted carrots! Gets me so excited for garden season!

    February 29, 2016
    • I am excited for your garden season, every year I look forward to your plentiful and beautiful harvest. Thank you so much Pamela.

      February 29, 2016
  55. Susan #

    Wow. That is stunning! I bet those roasted carrots are delicious. I guess I usually eat them raw too, but now I see a better way 😉

    February 29, 2016
    • Yes raw is my favorite way to eat carrots. Still not a fan of cooked but with the goat cheese and flaky pastry and the Ottolenghi recipe they tasted good. Thank you so much Susan.

      February 29, 2016
  56. This tart sounds so delicious and healthy! And it looks beautiful!

    February 29, 2016
  57. This tart is gorgeous! I love goat cheese and beets and goat cheese are so perfect together!

    February 29, 2016
    • Thank you so much, Totally agree goat cheese and beets are such a delicious combination. Jury’s out on carrots.

      March 1, 2016
  58. Yum! That is one loaded tart, bursting with flavors and rich color. Thank you for co-hosting FF, Suzanne.

    February 29, 2016
  59. I love the first pic, Suzanne! It’s just beautiful and you did a great job with the carrots. This looks simply wonderful!

    March 1, 2016
  60. That looks really delicious! 🙂

    March 1, 2016
  61. I’m all over anything with goat cheese and this tart is no exception. I love how you added dukkah to it, as well. Yum!

    March 1, 2016
  62. I knew as soon as I got to the crushed coriander and cumin I’d love those roasted veggies, but then you added layer upon layer of flavor. My gosh, what a masterpiece! I can just imagine that creamy goat cheese and honey, that saffron crust all punctuated with the dukkah!

    I hope you find a category on Food 52 for this!!

    Mollie

    March 1, 2016
    • You are too kind, thank you so much. I have yet to add to my recipes on Food52, I will soon. Thank you again.

      March 1, 2016
  63. And I like your knew pic, too! A new you for a new season!!

    March 1, 2016
  64. What a gorgeous tart! I do love carrots so would really like this. Thank you for your link to what dukkah is. I didn’t know. It sounds so interesting!

    March 1, 2016
    • Thank you so much Shari, I first saw dukkah on food52, one of the cooks I know made an incredible egg salad sandwich with dukkah. It took simple egg salad to a whole new level and I thought it would be nice on this tart. It really is such a wonderful earthy mix of nuts seeds and spice,

      March 1, 2016
  65. Suzanne, I had to come back to this post to tell you that I haven’t been recognizing you anymore! LOL. Very nice new avatar, but I always look for the blue and yellow image to know who I’m reading! 😀

    March 2, 2016
    • LOL, thank you Kathryn had the same one for 3 years decided to change it a bit.

      March 2, 2016
  66. Mmmm, this looks good!

    March 2, 2016
  67. It looks delicious ! I love veggies and the golden beats look great, adding color to the tart !

    March 2, 2016
  68. Hey mail me any top 3 recipes you think deserve the win to my email id lina2396@gmail.com! Please take your time and do it while you are free!

    March 2, 2016
  69. On the other hand, I always loved, loved, loved, cooked/roasted carrots all my life. Suzanne, this tart is absolutely gorgeous and one of a kind. I should look into dukkah. Thank you for the introduction.

    March 2, 2016
    • Thank you Fae, I wish I liked cooked carrots. They are so beautiful. I would love to see a dukkah combination that you come up with I bet it will be amazing.

      March 2, 2016
  70. 🙂 I’ve just bought the book ‘Plenty’ by Ottolenghi in the past week Suzanne (perhaps you already have this one?), but likewise it’s been inspirational flicking through all the vegetable driven recipes with twists of flavour through interesting combinations of spices, herbs and other ingredients. Your roasted vegetable tart looks so strikingly beautiful… love that you’ve used a variety of different coloured carrots.

    March 2, 2016
    • I don’t have Plenty only Plenty More. I have Jerusalem and Ottolenghi the cookbook and love to leaf through and be inspired. Sadly, I have made very little from any of the books, I am well meaning but just have not had time or enough people to cook for. I do have the best of intentions and plan of making some of the recipes. Thank you so much, I love the rainbow carrots esthetically and when eaten raw, LOL. Thank you so much Margot.

      March 2, 2016
      • How funny, they are the other 2 Ottolenghi books I own too… and sadly also rather under-utilised, despite having gone through and tagged each recipe I’m keen to try at some stage – will get there one day… if only I’d stop buying more cookbooks! 😉

        March 2, 2016
      • Ha, I never intend to buy a cookbook it just happens, can’t help it. There is a recipe for lamb I think it’s in Jerusalem that I have bookmarked for over a year and I think I will make it this Easter. It sounds amazing.

        March 2, 2016
  71. I was super excited to see a familiar name and your post featured in the daily post by WordPress. This looks absolutely lovely 🙂

    March 3, 2016
  72. OMG, this is beautiful!! This is MY feature!

    March 3, 2016
  73. I love all of his recipes, he makes veggies so sexy.

    March 11, 2016

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