Guidelines of My Commanding Journey

Here ye, here ye. It is time to outline the guidelines of my Commanding Journey - how I now refer to the project.

But first, let me share with you something the journey has already brought to me - an opportunity to bond with my my best friend's brand spanking new husband. He enjoys cooking and watching the Food Network like me. Everyone wants to be like us. He and I haven't had a true bonding opportunity yet but we're going to cook together soon! Haley - if you haven't informed Trent yet, you might want to since I'm sharing with all the world....ok, more like 6 people. I'd hate for him to find out from someone else. And Brad - if you're reading and I haven't already told you - we're going to spend time with Haley and Trent in the next couple months. How great will it be for all of us to share time together, cook, and eat. Very special people and three of my favorite things all at one time.

Ooh look, Brennan's restaurant in New Orleans is on TV advertising Community Coffee. Maybe the chef channeled some culinary excellence my way.

Ok, back to the guidelines.
Here ye, here ye. I hereby proclaim the most relaxed and flexible guidelines I've ever put together for a project.

MY COMMANDING JOURNEY MUST ADHERE TO THE FOLLOWING:

STRESS FREE
This will be fun, without stress or too much internal pressure. Why get stressed over cooking a pigeon which just happens to be one of the dirtiest birds ever, at least so I've heard. Instead, this is an opportunity to stretch myself into a new heavenly realm of cooking. Those of you who know me, realize I am likely to experience stress just thinking about not stressing.

LAUGH IT OFF
Turn my tears of self pity into laughter when I royally screw up some of this...and we all know it's going to happen. I have an innate ability to cry on demand that rivals all others who have this ability/curse. It's a wonder, I didn't tear up while typing the last sentence. I promise to air all crying turned to laughter episodes...regarding the Commanding Journey...not all of them.

FREQUENCY

I did minimal research by reading through the ingredient lists of each recipe to identify items not easily available in Memphis and quickly browsed through some of the recipes to get an idea of how intense some are. Let's just say, it's gonna take deep breaths to get through this. Taking these factors in consideration, my goal is at least one recipe per week. But remember this will be stress free, so I reserve the right to skip a week if necessary for personal or professional reasons.

SHARING
Sharing is a majore part of this project. The obvious is sharing with you all through this forum, but I want to share the food with some of you....get ready ALSAC Event & Patient Liaison team. And better yet, I want to experience actually cooking in person with you. So, if there is something you're craving, a special occasion you're not afraid to risk on me, or just dying to spend time with moi, let me know and let's whip something up together.

RECIPE SELECTION
I will begin at the front of the cookbook, because goodness knows we've got to start this off with a toast, and cook one recipe from each section then repeat over and over and over until all have been created. I reserve the right to change this pattern due to seasonal ingredients, special occasions or cravings. Matter of fact, I'm going to break this right out of the gate. I have two options in mind and neither are in the first couple sections. Remember, part of the rules is the ability to change them.

SCALING

I reserve the right to scale the recipes. This will save money, waste, and the guilt I would feel about uselessly taking the lives of 36 snails for a pasta dish we are very likely to not enjoy.

DEADLINE
No deadline. I always confine myself with deadlines, and my work as an event planner is partly defined by deadlines. The real test will be if I can finish this without one. Whether it is a year or three when I finish this, I will finish. And I will finish in a beautiful way. Just read, watch, and taste.

My Commanding Journey first recipe commencement ceremony (reference likely came to mind since the Winter Olympics ceremony was three days ago) to take place next Sunday, the twenty-first day of February, Two thousand and ten. I'm ready to stop chatting about it and get this party started. Tata for now.

Special Delivery

"The Commander's Palace New Orleans Cookbook" was tucked nicely in the front door frame waiting on me when I got home this evening. I didn't open it immediately because there was a good chance my crunchy gordita from Taco Bell was getting soggy....and I was kinda scared of the book. After eating my polar opposite dinner entree, I stood over the large cardboard envelope and stared at it with hesitation.

I had a rushing "Oh my. What have I done?" moment last night while reading all the reviews of the book on Amazaon. I flipped back through the previewed Index and my chest got a tinsy bit tight - kinda like now - when I realized I must prepare escargot.

The envelope was calling my name, I opened it slowly, as will most likely be the pace of this journey, and started reading out loud.

Ta-daaah!

As I read the Introduction, I had a sense of comfort which is exactly why this is the only suitable book to have selected. I love the Brennan family. Don't know them and probably won't ever meet them; however, these are my favorite kind of folks. Well-rounded, self-educated, hard-working, down-to-earth, Southernly good people. Here's my favorite part of the Introduction -

"The ambience we try to create at Commander's is one of causal elegance on an intimate scale. Visitors receive all the courtesies they would in our home. This is part of the Southern tradition of hospitality, and the way we were brought up to entertain."  - Ella Brennan & Dick Brennan (brother & sister)

(Insert disclaimer here to all authentic Creole & Cajuns, as I may have interpreted something incorrectly)
Commander's has implemented "Haute Creole" on their menu, and a majority of the recipes we will experience are categorized as such. I just had my second educational conversation of history and differences of Creole and Cajun (The first was by Nick Speyrer, true LA man/husband of Abby, one of my best friends/Kate's, one of the most beautiful baby girls, dad.). How amazing is it that Cajun and Creole cooking has influences from France, Spain, West Indies, Cuba, Mexico, Louisiana region, and Choctaw Indians! It's half the world mixed in one cuisine.

Now, there is one final decision to make before announcing my culinary manifesto - How should I go about it? Should I cook one chapter at a time? Or should I skip around? There are a few things I must research that will dictate some recipes such as oyster season, finding good duck in Memphis (if this is possible), turtle and escargot. All four readers, including Brad who has yet to realize I am serious, that I think are out following, tell me what you think. Darn, that means we need a fifth reader to vote as tie breaker.

To make an educated decision, here is the breakdown of chapters -

• 14 Cocktails
• 36 Appetizers & Soups (fyi - 8 oyster and 2 escargot)
• 17 Salads
• 14 Egg Dishes
• 32 Seafood (fyi - lots of crab, redfish, 2 oyster, and 2 crawfish)
• 14 Chicken & Game (fyi - 5 duck, 1 quail, and 1 Pigeon...really!)
• 17 Beef & Veal
• 31 Desserts & Coffees
• 17 Stocks & Sauces
• Total of 192 recipes

Now, I'm going to sleep to dream about this fine sir shaking up a delightful concoction for me at Commander's in NOLA.

Bon a Petit

Everyone who's watched the movie Julie and Julia raise your hand. Well, I finally got to see it today. God blessed us Memphis folk with a surprise winter wonderland today. Since us southerners tremble with fear of driving in snow, the office was closed. Thus, a perfect day for girlie movie watching.

I love to cook and remember watching Julia Child on television as a young child. Even though I had never heard of most recipes she cooked, I enjoyed watching the process and listened in amazement to her distinct voice. So, I really wanted to see this movie.

Thirty minutes into it, I loved it. An hour into it, it was officially on my favorite movies list. I could relate to both Julia and Julie. Julia loved to cook, was an American fascinated with Europe, felt fortunate to have a great husband, and set her mind to proving others wrong when it came to her success. As for Julie, she was hitting her 30 year milestone in life, had a great relationship with her husband, and enjoyed cooking as an outlet to relieve stress.

Now, I just turned 30, love to cook, joke around about owning a bakery or catering business one day, deeply in love with my husband, and all alone on a snowy day. Mix all this together and bake for about another hour of the movie and what do you have? Christie inspired to cook her way through something and see if she enjoys it enough to convince her husband she could do this for a living one day.

After brainstorming with one of my most realistic and dearest friends I've made since college via Blackberry messenger, it came together. Here's the abbreviated version: Can't cook through Julia's book because that is not original enough (I'm already copying Julie, so I needed my own hook); I must be passionate about it or this will be another fad; Recipes must be a challenge or I'll be bored and Brad must be able to eat them; Hmmm, we had the opportunity to eat at Commander's Palace in New Orleans with wonderful friends and both agree it is the crème de la crème of all restaurants; There is a cookbook from 1984 that has more than 175 recipes served at the restaurant at some point. Done. Cook book ordered and will arrive Wednesday.

In honor of Julia Child and appreciation for the inspiration I received from Julie Powell, I kicked off my adventure with cooking Julia's famous Boeuf Bourguignon. It was a delight to cook and eat, even if all by my lonesome tonight. To sum it up, the French know how to make a fancy pot roast. It was actually a mix between a labor of love pot roast and gourmet beef stew. Julia's recipe and pictures from the process are below.

As for what I expect to get out of this, I have some ideas but don't think I will know until I get well into this journey.

FYI - I don't think all posts will be this long, so if you're bored don't give up on me. You just needed an overview to enjoy the upcoming pickings.

Bon a Petit!! (Imagine Julia Child saying it.)

Boeuf Bourguignon Ingredients

Simmering Bacon. Whoever heard of such?

The recipe says to slice onion and carrot. 

Normally, I would slice in circles but did it like Julie's looked in the movie.

Browning cubes of stew meat on all sides. 

Stew beef and bacon browned.

Browned beef, wine, beef stock, onions, carrots, 

and herbs combined and simmering.

Brown-Braised Onions cooking while casserole simmered in oven.

Voila! Boeuf Bourguignon and Old French style potatoes 

served on pieces received as gifts from friends throughout the years.

What a great dinner for a snowy night.

Julia Child's Boeuf Bourguignon

By Judy Walker, NOLA.com

August 20, 2009, 4:55AM

Julia Child's famous Boeuf Bourguignon is depicted twice in the movie "Julie and Julia," once when her editor, Judith Jones, makes it to sample the recipes in the manuscript, and once, less successfully, when Julie Powell falls asleep while preparing it for Judith Jones to come to dinner. It is also the first dish that Child demonstrated on television.

From "Mastering the Art of French Cooking, Vol. 1" (Knopf, 1961)

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated.

Vegetable and Wine Suggestions

Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Cotes du Rhone, Bordeaux-St. Emilion, or Burgundy.

Serves 6

Kitchen Supplies:

9- to 10-inch, fireproof casserole dish, 3 inches deep
Slotted spoon

Boeuf Bourguignon:

6 ounces bacon
1 tablespoon olive oil or cooking oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
3 cups full-bodied, young red wine, such as a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
Crumbled bay leaf
Blanched bacon rind
18 to 24 small white onions, brown-braised in stock (recipe follows)
1 pound quartered fresh mushrooms , sauteed in butter
Parsley sprigs

Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you saute the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sauteing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Brown-Braised Onions

9-10-inch enameled skillet

18-24 peeled white onions about 1-inch in diameter
1 1/2 tablespoons butter
1 1/2 tablespoons oil
1/2 cup of brown stock or red wine
Salt and pepper to taste
Medium herb bouqet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth

When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins; you cannot expect to brown uniformly.

Pour in the liquid, season to taste, and add herb bouquet. Cover and simmer slowly for 40-50 minutes, until the onions are perfectly tender, but retain their shape, and the liquid has evaporated. Remove herb bouquet.

Oh My NOLA

Brad and I just returned from a fantastic few days in New Orleans. There are so many reasons that made this vacation great. The original purpose for the trip was to see Alabama win the Sugar Bowl....Clearly that didn't happen, but we still love BAMA even if they did lose to Utah. Regardless of Alabama playing and losing, this vacation turned in to so much more for us.

Oh My NOLA...A Reunion & Introduction of Friends

It worked out perfectly, and we were able to spend time with Abbie & Nick and Abbie's parents, Jack & Emma Leigh. Abbie is one of my all time favorite people in this world. The days Abbie and I spent together at UNA are so special and it has been so long since we've hung out. The last time was at Anna & Jeff Lard's wedding, but it was too short. From my four years in Florence, AL, I knew that Jack and Emma Leigh were two cool cats but that doesn't even begin to describe how great they are.

Hanging out with Abbie was different this time. Not just because we've gotten older, matured a bit, were in bed in New Orleans most nights before midnight, etc., but because it was our first time to hang out with our husbands! Abbie and Nick are perfect together. We all want our friends to share their life with a partner that makes them happy....And deep down, we want our friends to marry someone that our partners get along with also. I've only met Nick twice, one at his wedding, and two in New Orleans. He is just one of those people that is genuine, down to earth, and a true Cajun man that people migrate towards. That's how Abbie described him 3 years ago and that's how he was to Brad and me. Our knowledge of Louisianna and Cajun traditions were little to none as of 12/31/08. After three days with the Speyrer and Johnson families, they left us wanting to learn more about cooking, religion, and all the other family traditions.

You know when Brad enjoys hanging out with a LSU fan, he's a great guy. This was Brad's first time to really hang out with even Abbie, Emma Leigh and Jack, and he had as good of a time as I did.

This was Brad's first time to New Orleans and my second time in 10 years. The first time doesn't count because I was 18 years old, no money, and didn't see anything except Bourbon Street. To be honest Brad and I are blown away by how much we enjoyed our time in NOLA. We stayed at the Westin Canale Place adjacent to the French Quarter, so everything was within easy walking distance. We relied heavily on Abbie and Nick to show us the ropes. They did a great job of making sure we took in the must-see tourist venues but also gave us the opportunity to experience some special treats.

When we got into town, Brad and I had lunch at Cafe Maspero's. We wanted lunch so the first place we saw with a line looked like a winner. It was a good cafe on Decatur St. known for its Muffaleta. This sandwich was so big that I gave up on the bread early on and ate only the middle. After lunch, it was straight to Bourbon Street like all responsible 30ish year olds do in New Orleans at one o'clock in the afternoon. We found ourselves right at home at the Old Opera House with their Cajun band. We loved the music even though we couldn't understand a word they sang on most songs. They did sing a little diddy that is officially our new favorite song, "Whatcha Gonna Give Me for That Piece of Cornbread". I do love cornbread, and now I have a song to love about it!

Oh My NOLA...Oooh-Weee They Serve Up Some Good Food Down There!

The food was a highlight of the trip and quite possibly one of the reaons we fell in love with New Orleans. From the simple sandwich at lunch to raw and chargrilled oysters at ACME, the first day was yummy and filling....little did we know this was just the beginning. Day two opened up the door for some of the best food we've ever consumed. For breakfast, we dined on beignets at Cafe Du Monde in the French Market area with Abbie, Emma Leigh and Nick. Brad said he could stay there and eat these all day. They were good but I fell in love with the Cafe Au Lait and brought some of the coffee home with me. I whipped up one of them this morning but wasn't nearly as good as the real deal.

Now for dinner on 01/01/09, we all went to Commander's Palace. Nick and Abbie's friends are friends with the owner or chef and were able to swing us reservations at this jewel in the Garden District. This is where Paul Prudhomme, Emeril Lagasse and Jamie Shannon, made their name. There is no way that I will do justice in describing how absolutely fantastic this dining experience was for all of us, but will try. From the moment we walked in the door, the service was impeccable. I find that most fine dining restaurants are stuffy, dimly lit, and have waiters that are more impressed by themselves than the food. But I guess what they say about the best people holds true with the best restaurants - When you are secure and know you have a good thing, there is no reason to put on airs....It all comes naturally. We decided to dive in feet first and go with the Chef's Tasting Menu. Everyone at the table must commit for the concept to work. Most of us agreed there were items on the menu we would never order directly but loved every single bite. In addition to the Chef's Tasting of demi portions, we ordered Alligator Soup & Crawfish Bisque to sample. The soups were just beginning of the tantilizing journey our taste buds were about to embark. I can't remember all courses and elements and for sure can't remember the wine served with each but here's a sample - Caviar & Lump Crab Meat on pancakes; Fois Gras on beignet - absolutely to do for!; Red Fish; Veal; and Moulten Chocolate Cake with Chocolate Martinis. I'm going to email the restaurant and see if they will send me a complete menu, so we'll know what we loved so much. Every course topped the previous. This isn't an inexpensive restaurant by any means but it is 500% worth it. If you ever have the chance to go, take advantage...and make sure you invite Brad and me!

Brad and I also did a horse and carriage ride through the French Quarter, learned a litlle history of the French Quarter, saw Angelina & Brad Pritt's house and other notable places. We walked through St. Louis Cathedral and admired its beauty; and took in the French Market while sipping on Bloody Mary's.

Oh My NOLA....We Were There but Where Was the Tide?

On Friday, we headed to Pat O'Brien's on Bourbon Street right after brunch at Mothers on Poydras. Fortunately, we got a got a great table in the Piano Bar right in time. To make the day even better, Josh & Emily and her dad and brother swung by and hung out for a bit.

One of Nick's friends also came by (another die hard LSU fan) and hung out. He had great tickets to the game but said he just couldn't stand going to see Alabama play. So, we swapped tickets with him and let him sell ours on the street. The days was great and we now had great seats on the 30 yard line in the lower bowl of the Super Dome.

Unfortunately, the evening wasn't so great. It was just horrible to watch the game. We wanted to take in the moment because of our awesome seats but didn't want to look up because Alabama just played horribly. A week later now, and I guess we're finally over how bad the game was. It was as if the entire team left New Olreans when Andre Smith did because they just didn't even show up on the field.

There was one highlight of the game. While in line for the restroom, I heard someone shout my name. Who else, but Barbara Nash in Huntsville (my first professional mentor and boss)! I love and missher greatly! She and I caught up quickly had someone take our picture (yes in line for the restroom) and chatted a bit.

Oh My NOLA....There is Definitely More in Life Than College Football

Many years from now, Brad and I will remember how badly the Crimson Tide played in the Sugar Bowl. But most of all, we will remember the great time spent together and with Abbie, Nick, Emma Leigh, and Jack in New Orleans to kick off 2009

Fun with Chandler & Matt

Well, its finally happening. Chandler and Matt are getting married in Jamaica on 10/31/08. We celebrated their engagement last night with a tropical cookout. Mark and Cari Forbus hosted everyone at their new and lovely home in Harvest, AL.

Kari, Emily Smith, and I prepared the biggest meal ever. For those who didn't bother to regret or attend, that's OK because everyone had burgers, chicken, and crack green beans for dinner tonight...and loved every minute of it!

It was great for all of us to reconnect since we never get together in a large group.

Chandler and Matt seemed so happy and grateful for everyone that came and celebrated with them. They've been together for 5 years I think, so it is definitely time for them to have their day. They are going to Jamaica for an intimate and romantic ocean side ceremony. This is perfect for them, and we can't wait to see pictures. I asked them if they could up grade their package to include a live podcast, so we could join. It was a joke as I don't even really know what a podcast entails and don't care to know right now either.

For Brad and me, the night was bittersweet. We love hanging out with all our AL pals, but are sad to leave. We have pals in Memphis but there's just no place like home. I enjoyed getting to know Cari better while planning for the party. She is a little party planner in the making. I just know it.

From the Berry's to the future Mr. & Mrs. Matthew Olive, we wish you a wonderful wedding in Jamaica and a blessed marriage. On behalf of the two of us, I will give you our wedding advice. There is nothing in life more wonderful than your relationship and nothing more delicate. The greatest things in life take tender love and care, just as you should treat each other and your marriage.

Follow this link to see pictures from the party:
http://www.facebook.com/album.php?aid=4810&l=970b2&id=1281025246

Office Olympics

Serious day at the office!




Hi everyone! The Event & Patient Liaison Department (EPLD) just won the Gold of office olympics in the Decoration Category. In the spirit of the summer Olympics kicking off today, St. Jude and ALSAC had our own. It was a ton of fun and now we're all exhausted.

EPLD also scored a Silver for Ping Pong Spoon Race (Tayde & Sarah); Silver for Limbo (Laura G.); and Bronze for Clothes Pin Clipping Contest (Anna).

Many departments began decorating their cubicle areas a month ago. However, we started 2 days ago. Don't mess with the event planners.

Each department chose a nation to represent. We were Greece. Our department is all women, so we decided on a Greek goddess and sorority theme. EPLD becam Sigma Pi Lambda Delta. You can check out custom printed t-shirts in our pictures.

When the judges announced Greece for Decorations Gold, we were in shock!...And still a little confused on how we beat Mexico and China.

Either way, this was an awesome team buiding experience for our newly expaned Event & Patient Department. Hopefully, it is just one of the many fun times for all of us ladies to have together.

Check out our pictures from earlier today by following these two links:
http://www.facebook.com/album.php?aid=4723&l=82dfd&id=1281025246
http://www.facebook.com/album.php?aid=4725&l=6b36f&id=1281025246

Caio!

Hi there everyone! Sorry I created this blog and haven't updated it for two months. We are back from our Meditterranean cruise that took us from Barcelona to France & Italy then back to Spain!

It was amazing and a wonderful experience we are so happy to have shared together. We were with Melanie and Nick and had a blast as always.

I'll write more about our experiences later, but wanted to send pictures. Some don't have captions, so I'll update those later also.

Follow these links that will take you to our Facebook photo albums:
Villefranche, France - http://www.facebook.com/album.php?aid=1526&l=16753&id=1281025246

Monaco - http://www.facebook.com/album.php?aid=1544&l=0ff0a&id=1281025246

Florence, Italy - http://www.facebook.com/album.php?aid=1545&l=e29a2&id=1281025246

Rome, Italy - http://www.facebook.com/album.php?aid=1598&l=3d5bc&id=1281025246

Sorrento & Capri, Italy - http://www.facebook.com/album.php?aid=1621&l=cc5e9&id=1281025246

Amalfi Coast, Italy - http://www.facebook.com/album.php?aid=1683&l=3fa1c&id=1281025246

Palermo, Sicily - http://www.facebook.com/album.php?aid=1716&l=8e80b&id=1281025246