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1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year.  Since we can’t just choose a few, though, we’ve broken it down into categories.  Enjoy!

Breakfast

Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:

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Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.

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Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again.  And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!

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Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away.  Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!

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Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar, we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites.  Probably because it’s so pretty- just look at those bright colours!

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Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too!  And who doesn’t want to eat red velvet cake for breakfast?

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Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit!  You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!

Lunch

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Pizza Crepes

It’s pizza and a crepe at the same time.  What more needs to be said?

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Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!

Dinner

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Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious.  You really can’t ask for anything more now can you?

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Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food.  And if it’s possible to improve on perfection, then this pizza definitely did!  We loved it, our family loved it- ladies and gents, we have a winner!

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Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!

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Slow-Cooker Pulled Pork

We do not love pork, but we love this meal!  But if pork really isn’t your thing, maybe pulled chicken would suit you better?

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Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!

Sides

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Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer.  Highly recommended for all those summer dinner parties you’re planning on having 😉

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Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.

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Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad!  Tangy and colourful, it’s a nice break from a traditional garden side-salad.

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Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.

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Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.

Dips/Spreads

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Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!

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Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list.  And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of all our hummus recipes, because how can you really choose just one when they’re all incredible?  You can’t.

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Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is so good that it needed to be recognized all on its own.  Even if you don’t like beets we bet you would like this dip!  It doesn’t really taste like beets, and it has an amzing bright pink colour.  Who wouldn’t want to eat bright pink food?

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Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!

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Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!

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Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything.  And we promise no one will ever know there’s no cheese in it.

Snacks

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Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal.  And they’re whole wheat, sugar-free, and delicious!

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Kale Chips

Quite possibly the most addicting snack ever.

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Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.

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Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas.  We recommend you never allow your pantry to be without a jar of them.

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Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had.  The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!

Desserts

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Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it!  But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.

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Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!

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Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season.  Because really, is there truly a season for delicious, thick and creamy rice pudding?  We like to think that sort of thing is a year-round treat.

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Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake.  Oh well, their loss!

We also want to give honourable  mention to our chocolate cake from our anniversary post.  We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!

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So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? 😉

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year.  If there’s something that you’d like us to make, please feel free to leave a comment or send us an email (twosaucysistas@gmail.com) – we love hearing from you!

Cheers to a great year!

~twosaucysisters

A Warm Weather Welcome

Hey all! So we would like to apologize for our lack of posting over the last couple of days, we’re in final exams currently and had two in two days. We’ll be back posting a little more frequently over the next week until we have another two in a row – and then we’re FREE! 🙂

Anyways, the weather is finally getting warmer here, and it’s even been sunny for a couple of days – we were in sports bras on the outdoor track on Monday! We were all pretty excited about it, of course until our coach hit us up with 5k of some serious track work… yikes!

None the less, we decided that we needed to celebrate the warm weather with something bright, flavourful and colourful…

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Black Bean Mango Salsa!

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This stuff is the definition of bright and flavourful! It’s kind of like taking a mini-vacation to somewhere warm and sunny with every bite.

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The sweet, juicy mango and the fresh yet slightly citrus-y flavour of the cilantro balance the tangy tomatoes quite well, and the black beans add a heartiness to the salsa that make for a perfect side-dish or snack!

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We made some home-made pita-chips to dip in ours (we feel a Simple Sunday post coming on…), but any tortilla chips or crackers would work just fine! 🙂

So we hope that wherever you live, spring is starting to come out of hiding, and if it’s not… eat this salsa and head to mexico for a few bites! 😉

Mango and Black bean Salsa

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Total time: 10min
Makes: ~2 cups

Ingredients:

1 28oz can No Salr Added diced tomatoes, drained
1 mango, peeled and diced
1/3-1/2c. fresh cilantro, roughly chopped
1 c. black beans (drained and rinsed if using canned)
1/2 c. diced white or red onion
2 tbsp lemon or lime juice
2 tbsp honey
1 clove garlic, minced
1/4-1/2 tsp salt
pepper
optional – 1 jalapeno pepper, seeded and diced

Directions:

Drain the liquid from your diced tomatoes and add to a medium to large sized bowl.
Chop and peel mango, chop the cilantro and finely dice the onion. Mix into the tomatoes.
If using canned black beans, drain and rinse well. Mix black beans into the mixture.
Combine in a small dish honey, lemon juice, minced garlic, salt and pepper. Pour this mixture over the salsa and stir thoroughly, until even mixed throughout the salsa.
Stir in jalapeno if desired.
Serve immediately with chips or crackers, or store in an airtight container in the fridge.

~twosaucysisters

What foods transport you to your favourite warm and sunny destination? For us, anything with tropical fruits and/or coconut! 

A New Take on an Old Favourite

Back on the Christmas holidays, we gave you all quite a few hummus posts, and we promised that we would stop posting hummus after hummus recipe and bring back some variety! Of course, we did just that, having posted about waffles, chicken pot pies, a delicious salad, and a quick and easy dessert, but you couldn’t expect us not to eventually post another hummus recipe, could you? After all, hummus is one of our favourite foods, and this recipe is too good not to share! In our defense, this hummus is different from the ones we’ve posted in the not-to-distant past. Why? Because it’s made of black beans!

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Essentially a black bean version of our sundried tomato hummus, except this one has a special addition that really makes it sing!

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Make that two special ingredients: Salsa and Lime Juice! They both add that extra bit of zing (and spice!) that gives this hummus it’s kick. Of course, if you have a palate that prefers foods on the milder side, you can use a mild salsa. We, of course, like it hot! 😉

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So if you, like ourselves, are die-hard hummus lovers, but would like to change it up and add some variety to your routine, try this black bean hummus! We promise it won’t let you down, or leave you  missing your regular chickpea hummus, either.

Sundried Tomato Black Bean Hummus

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Time: 10-15min
Makes: 2 cups

Ingredients:

2 c. black beans (if using canned, rinsed and drained!)
1/4 c. sundried tomatoes in oil, drained (reserve the oil!)
scant 1/4 c. sundried tomato oil
1/8 c. lemon juice
1/8 c. lime juice
1/4 c. tahini
2 tbsp your favourite salsa
2-3 Tbsp hot pepper flakes (optional)
salt and pepper, to taste

Directions:

Put all ingredients into food processor and blend until completely smooth.

~twosaucysisters

Have you ever tried a hummus made from a different bean other than chickpeas before? What’s the most interesting hummus you’ve ever made? We love experimenting with different types of beans when it comes to hummus. Probably our two most interesting would be our Beet Bean Dip and our Peanut Thai hummus.

Meatless Monday A-Z: Jalepenos

Hello 2SS readers!

So you’re probably wondering where the heck we’ve been since we last posted on Thursday, and we’re sure many of you can guess: Cross Country! We traveled to Michigan this weekend, and we will be re-capping very soon! But for now- Meatless Monday!

It is no secret that both of us love spicy food! We love that hot-mouth, runny-nose, starting to sweat a little type spice. We always order hot peppers on our food when there’s the option,we load foods up (like our favourite hummus) with red pepper flakes, and Siracha is frequently the final topping on most  all of our meals! We’ve played shot-for-shot using raw jalapeno peppers before, and won. So of course we were all over this week’s Meatless Monday letter, J for Jalapenos!

This time around we decided to go with a classic approach, and of course that means Mexican!  And what is one of the best Mexican dishes out there?  Why, quesadillas, of course!

But not just any quesadillas, these ones are sweet potato black bean quesadillas!  Does anyone else think that sweet potatoes and black beans are the perfect combination?

The creamy sweet potato and cool avocado are the perfect contrast to the spiciness of the jalepenos, and the slightly mashed black beans give them a robust and hearty texture to make it a meal.

And of course, ours were rounded out with a sprinkling of cheddar cheese!

You may adjust the amount of jalepenos according to your desired level of spiciness, but if you’re like us, you won’t hold back 🙂

So happy Meatless Monday everybody, and as always, don’t forget to head over and visit Heather at Better With Veggies to check out all the other participants’ fabulous creations!

Spicy Sweet Potato Black Bean Quesadillas

Prep time: 10 min
Cook Time: 5 min
Serves: 2

Ingredients:

1 c. cooked black beans
1/2 large sweet potato, cooked and mashed
1 c. prepared salsa
1-2 jalepeno peppers, seeded and diced
1c. spinach, loosely packed
2 tbps finely chopped cilantro
1 green onion, chopped
1 tbsp lime juice (optional)
2 drops liquid smoke (optional)
2 10-inch whole wheat tortillas
1/2 an avocado
1/3 c. grated cheddar cheese (or cheese substitute)

Directions:

In a medium-sized bowl, roughly mash the black beans, leaving some whole beans to retain the texture.  Add the next eight ingredients and mix until fully combined.

Spray a large frying pan with cooking spray and heat over medium-high heat.  Place one tortilla on the frying pan and spread half of the black bean mixture onto half of the tortilla.  Top with avocado slices and sprinkle with cheese.  Fold the other half of the tortilla over, and repeat with the second tortilla.  Cook for 1-2 minutes, or until lightly browned, then flip and cook on the other side for another 1-2 minutes.

Serve with more salsa and a dollop of plain yogurt if desired.

~twosaucysisters

Do you like spicy food?  What is your favourite spicy food?

The Lunch that Almost Wasn’t

Yesterday was just one of those days.

You know the kind where you just can’t seem to think of anything that gets your appetite going, and yet everything you eat turns out to be incredible!

It started with yesterday’s breakfast.  Seriously people, there is no better way to start your day than with a beautiful stack of decadent pancakes…. with ice cream 😉

It ended with a good ol’ basket of fish n’ chips (healthy of course!) with an out-of-this-world peach dipping sauce.  We promsie we won’t keep that recipe from you for long!

But yesterday, it was lunch that was the real test.

We couldn’t think of anything to make, and yet we came up with one of the most delicious vegetarian burgers we have ever made!

Here’s how it all went down:

1. open the fridge and find chickpeas and black beans.  Can’t decide which ones to use.

2. Decide to use both.

3. find ourselves unable to ignore the giant pile of zucchini on the counter.

4. Grate some zucchini.

5. …burgers, anyone?

So there’s not really a connection between grated zucchini and burgers, but that’s where our thought process went anyways, and are we sure glad it did!  The rest of the procedure was just an exercise in gluing.  Vegetarian burgers are actually quite easy to make, but the tricky part is making sure that they stick together in the pan.  No one wants a crumbly burger!

And of course, every veggie burger needs a delicious sauce.  In this case, hummus   came through for us once more! A smooth and creamy Berbere-Hummus sauce adorned this delicious creation.

We got the idea for the Berbere-spiced hummus sauce from here. We made that recipe a few days ago, and LOVED it! We had a bunch of leftover spice mix, and thought it would be awesome as a sauce for these burgers. We were right.

So here’s what we did for the sauce: mixed a 1/4 c. of our favourite hummus with 1 tbsp of this Berbere seasoning, and added 2 tbsp of water to thin it out and give it a more sauce-like consistency.

From the burger to the sauce, this recipe is so simple, so quick, and so delicious.

Zucchini-Bean Burgers

Prep Time: 10 min

Cook Time: 10 min

Serves: 2

Ingredients:

1/2 small zucchini, grated

1/2 c. each chickpeas and black beans

2 tbsp finely diced onion

1 tsp oat flour

1 tsp water

1/4 tsp sea salt

2 tbsp tahini

2 tsp lemon juice

1 tsp lemon zest

1 tsp hot pepper relish

pepper, to taste

Directions:

In a medium-sized bowl, mash the beans together, leaving a few larger pieces for texture. Add all other ingredients and mix together until the mixture comes together when packed.

Separate mixture into 2 equal-sized portions and form into patties.  Wet your hands to avoid having it all stick to your fingers!

Heat a pan with a little olive oil.  Carefully place burgers onto the pan and cook for about 5 minutes, or until browned.  Carefully flip over and cook for another 5 minutes.

~twosaucysisters

ps- congratulations to the Canadian Women’s soccer team, who won the bronze medal today!  This was the first time since 1963 that Canada has won a medal in a traditional team sport 😉

Do you like vegetarian burgers?  What do you do when you can’t decide what to eat?

Blogger Inspiration

Long before we started blogging, we began following Michelle at her blog Peachy Palate.  She posts usually twice a day, and she’s constantly pumping out delicious recipes!  We have tried many of her recipes, particularly her breakfast creations.  Baked oats, parfaits and pancakes, all with the most ingenious flavour combinations!

Although we tend to gravitate toward her breakfast recipes, she also has tons of delicious-looking lunch/dinner ideas (we think we share a love for tofu!).  Every one of her meals is choc-full of bright colours from all of the veggies she packs into them.

One of our favourite recipes of hers that we’ve made is her Vegan Asparagus Bean Tart .

Wow these are good!  Our picture does not even do them justice, so you should definitely head over to her blog to get a better view!  We made them for a girls dinner with our mom, and loved them so much that we thought we’d try them on our meat-loving brothers.  And you know what? They loved them!

We found with a side salad, however, that these were too big, and were only able to eat half of a tart in one sitting.  So we ate the other half for a bed-time snack, of course 😉

For this reason, though, the second time we made them we decreased the size of the recipe and baked them in large muffin tins instead. Equally as delicious, just a little more manageable.

Anyways, as soon as we had these for the first time, our heads were swimming with ideas for tasty variations of this recipe.  The first one that came to our minds, of course, was using a different bean.  And then we thought why not black beans? And what goes better with black beans than sweet potatoes?

Topped with feta cheese (though goat would’ve been our cheese of choice, sometimes you just have to work with what you’ve got!).

These were so creamy and flavourful, even our carnivorous brothers gave them the thumbs up!  Hot or cold, these individual tarts hit the spot.

We pretty much followed Michelle’s recipe for the crust exactly as she has it written, except we used plain ol’ whole wheat flour, since that’s what we had on hand, and we used chia seeds in place of the ground flax, since we were out of the latter.

These tarts are high in protein and fibre, so they’ll fill you up and keep you going for a long time.  They’re also high in beta-carotene, from the sweet potato, along with a whole host of other vitamins and minerals.  You can click on the links to read more about the healthy benefits of  sweet potatoes and black beans, because both these foods really pack a healthy punch!

Although it may look a little daunting, this recipe is really easy to make and is extremely delicious.  We encourage you to not only give this one a try, but make sure you give Michelle’s version a go, too!

Sweet Potato and Black Bean Tarts

Prep Time: 25 min

Cook Time: 25 min

Serves: 5

For the Crust:

We used Michelle’s Spelt pastry crust x3

For the Filling:

1 large cooked sweet potato

1 cup of cooked black beans

1 tbsp olive oil

1 roasted red pepper

1 tbsp tomato paste

2 cloves of garlic

1/2 tsp salt

black pepper, to taste

Directions:

For the crust, put all ingredients into the food processor and pulse for a few minutes.  Cover with plastic wrap and let rest in the fridge while you make the filling.

Scoop the flesh of the sweet potatoes out of the skins and mash it up in a medium-sized bowl.  Leave out the skins but don’t throw them away!

Combine all filling ingredients (except for the sweet potato) in a food processor and blend until smooth.  Stir the black bean mixture with the sweet potato.

Preheat the oven to 325C

Remove the crust from the fridge and divide into 5 equal-sized portions.  Roll each one until it’s about a 1/2 cm thick.  Place pastry in a lightly greased 9 cm muffin tin and press down into the bottom of the tin and up the sides.  Place uncooked beans into the bottom of each pastry (to prevent the crust from bubbling up) and bake in the preheated oven for 10 minutes.

When the pastry is done, remove the beans and  add equal portions of the black bean sweet potato mixture into each shell.  Top with feta cheese and extra black beans, if desired, and bake for another 10 minutes.

Allow to cool for a few minutes, then carefully remove from the tins and enjoy!

~twosaucysisters

Do you find inspiration from other bloggers?  How about from friends and family?

Our Dad is Full of Beans!

So the reason why there was no new post yesterday is because we were spending the whole day with this guy:

What a handsome man! 🙂

Seriously don’t know where we’d be without our daddy! He’s always there to support us, emotionally, financially (the champ’s footing most of the bill for school currently!), always trying to keep us laughing and is 100% there for us whenever we need a hug.  He always believes in us.  He’s been there for every race he can get to, and if he can’t be there he’ll be glued to either the live stream (if there is one) or the results page, and is the first to message us after a race! This year, he surprised us at OUA’s in Ottawa – we had no idea he was coming! He’s a big mustang fan 🙂

OUAs In our halloween finery, of course! 

Home-made sign for some encouragement on the drive to Rochester!

He’s also the most amazing, do-it-yourself, mister-fix-it! We can recall the countless number of toys, school projects, necklaces and other random things he’s fixed for us and our brothers over the years. But that’s childs’ play.  He rebuilt our sun room all by himself, and just recently finished re-building our barn! He made his own concrete forms and everything.  According to the guy who came in to pour in the concrete, 9 times out of 10 home-made forms crack and break when he goes to fill them in, but not our dad’s! He’s way too good for that 🙂

Barn Before:

 

Barn After!

Our dad also LOVES Fieros! He has 3 of them! And of course he does most of the work on them all by himself 🙂

 

I think we must get a lot of our own do-it-yourself attitude from him, except ours of course, is in the kitchen! 😉

Every year for Father’s Day, our family comes to our house for a BBQ! Dad fired up the grill  for some chicken thighs rubbed in the “Lick Your Chops” bbq sauce from the Looney Spoons Cookbook (seriously love these girls!), and the fam jam brought over salads, buns, deviled eggs (yummm), drinks and dessert!

Check out that cake! Thanks, Aunt Gina!

Of course, we had to contribute something as well! We wanted something fresh, summery, and super nutritious! So we thought, why not do a bean salad?

Mmmm… bean salad….

Just look at all those colours! 🙂 We actually made a lot more than what is shown (it’s quite the big recipe!) but our family gobbled it right up! This is what was left over. Mental note: take photos before dinner next time! (but left-overs for lunch today – I think so!)

Bean salads are great because they’re an excellent source of protein and have ridiculous amounts of fibre, so they’re low-fat but super filling! They’re also quite versatile and perfect for summer: cool and refreshing. They make a great addition to any bbq or picnic because they’re easily packed up and really inexpensive to make.  Beans are probably one of the cheapest sources of protein out there, and if you’re buying them in cans, the only prep they require is rinsing off the brine.  This salad is best of you let it sit in the fridge for a few hours or over night so that the flavours have time to mingle.

A super scrumptious, light and colourful bean salad that’s (almost) as awesome as our dad! Happy Father’s Day! 🙂

Summer Time Bean Salad

Serves: 10-15, maybe even more!

Prep time: 10min

For the salad:

1 19oz can black beans

1 19 oz can red kidney beans

1 19oz can chickpeas

1 cup frozen cut green/yellow beans, thawed

1 cup frozen corn, thawed

1/2 medium red onion, diced

1 red bell pepper, diced

For the dressing:

1/4 c. olive oil

1/4 c. lemon juice

1 Tbsp honey

1 1/2 tsp. dijon mustard

1 tsp granulated sugar

1/2 tsp celery seed

1/4 tsp salt

pepper to taste

Directions:

Combine all salad ingredients in a large bowl.  For the dressing, whisk all ingredients in a separate bowl and pour over salad, stirring to coat.  Allow to chill for at least 30min.

-twosaucysisters

Do you have any special dad-memories that you’d like to share?