Image
  • Writing
    • Andy Gavin: Author
    • About my Novels & Writing
    • All Writing Posts
    • The Darkening Dream
      • Buy the Book Online
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Untimed
      • Buy Untimed Online
      • Book Trailer
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Scrivener – Writer’s Word Processor
    • iPad for Writers
    • Naughty Dark Contest
  • Books
    • Book Review Index
    • Favorite Fantasy Novels
    • Andy Gavin: Author
    • The Darkening Dream
      • Buy the Book Online
      • Sample Chapters
      • Short Story: Harvard Divinity
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Untimed
      • About the Book
      • Buy Untimed Online
      • Book Trailer
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Naughty Dark Contest
  • Games
    • My Video Game Career
    • Post Archive by Series
    • All Games Posts Inline
    • Making Crash Bandicoot
    • Crash 15th Anniversary Memories
    • World of Warcraft Endgames
    • Getting a Job Designing Video Games
    • Getting a Job Programming Video Games
    • Naughty Dark Contest
  • Movies
    • Movie Review Index
  • Television
    • TV Review Index
    • Buffy the Vampire Slayer
    • A Game of Thrones
  • Food
    • Food Review Index
    • Foodie Club
    • Hedonists
    • LA Sushi Index
    • Chinese Food Index
    • LA Peking Duck Guide
    • Eating Italy
    • Eating France
    • Eating Spain
    • Eating Türkiye
    • Eating Dutch
    • Eating Croatia
    • Eating Vietnam
    • Eating Australia
    • Eating Israel
    • Ultimate Pizza
    • ThanksGavin
    • Margarita Mix
    • Foodie Photography
    • Burgundy Vintage Chart
  • Other
    • All Posts, Magazine Style
    • Archive of all Posts
    • Fiction
    • Technology
    • History
    • Anything Else
  • Gallery
  • Bio
  • About
    • About me
    • About my Writing
    • About my Video Games
    • Ask Me Anything
  • Contact

Archive for Far East

Sichuan Impression Reboot

Sep19

Restaurant: Sichuan Impression

Location: 18700 E Gale Ave, City of Industry, CA 91748. (626) 839-7899

Date: May 24, 2025

Cuisine: Sichuan

Rating: Great

_

This location was 19 Town, which was the same group’s more modern Sichuan. I guess that concept didn’t pan out so it has rebooted into another branch of Sichuan Impression. Sadly for us, but good for them, this branch is considerably better than our West LA one. This was probably the best SI meal I’ve had yet — and I love them all.

Sichuan Impression in City of Industry is a culinary gem that brings the fiery, bold flavors of Sichuan cuisine to Southern California. The dining concept is rooted in authenticity, offering a gastronomic journey through the Sichuan province of China. The experience is immersive, with dishes that are as visually stunning as they are delicious. Each plate is a testament to the region’s culinary traditions, with a focus on the iconic numbing and spicy flavors that Sichuan cuisine is renowned for.

The atmosphere at Sichuan Impression is warm and inviting, with a modern, minimalist decor that allows the food to take center stage. The ambiance is lively and bustling, reflecting the vibrant energy of Sichuan’s street food culture. The restaurant’s open kitchen design adds an interactive element to the dining experience, allowing guests to witness the culinary artistry in action.

What sets Sichuan Impression apart is its commitment to quality and authenticity. The restaurant sources high-quality ingredients and employs traditional cooking techniques to create dishes that are true to Sichuan’s culinary heritage. This dedication to authenticity has earned Sichuan Impression a loyal following and a notable reputation in the local dining scene. It serves as a culinary ambassador for Sichuan cuisine, introducing diners to the rich flavors and culinary traditions of this Chinese region. Whether you’re a seasoned foodie or a curious diner, Sichuan Impression offers an unforgettable dining experience that will leave a lasting impression.

 

Impressive Bean Jelly 锦城里凉粉. Green bean jelly, crushed peanuts, scallions. Really great version, slick and nice and tangy. The jelly is translucent and bouncy, with peanuts adding crunch and scallions bringing a fresh lift.

Grandma’s Pickled Cucumber 外婆腌黄瓜. Cucumber, dried chili, Sichuan peppercorns. This version of the dish has an unusual form factor, cut into strips. It was spicy and nicely crunchy—good enough that we ordered two. Bright vinegar tang and a gentle numbing from the peppercorns keep it lively.

Free Range Chili Chicken 凉拌乡村鸡. Chicken fillets on the bone, peanuts, and scallions. Pretty good version of this dish. I really enjoyed the chili-soaked onions underneath. The chicken is tender with a lively chili heat, the peanuts add crunch, and the dressing feels cool and punchy.

Impressive Cold Noodles 锦城里凉面. Egg noodles, sprouts, crushed peanuts, and scallions. Great chew and lots of good flavor.

Couple’s Sliced Beef in Chili Sauce “Fu-qi Fei-Pian”夫妻肺片. Beef, Beef Tripe, Beef Tendon, Celery, Scallions, Cilantro. Extremely pleasant, but not very much tripe. I would have liked a bit more heat and more cilantro flavor. Typically a chilled Sichuan appetizer, it’s slick with chili oil and tingling peppercorn, with silky beef, springy tendon, and a refreshing celery crunch.

Tender Bamboo Shoots in Chili Sauce 红油笋尖. These were super crunchy with great flavor.

Spicy Fried Squid Dry Pot 鲜鱿干锅. Fresh squid, potatoes, lotus root, baby bamboo shoots, and dried chilies. Really nice dish, full of great dry-pot flavor and a good, chewy texture.

Big Mouth Ginger Frog of Zigong 自贡仔姜大嘴蛙. Fresh bullfrog, baby ginger, fresh bell peppers, capsicum, Sichuan peppercorn, cilantro. The frog was very good and quite spicy. The frog itself was super tasty and juicy. Expect tender, springy meat with bright ginger aromatics and a lively, numbing heat from the peppercorns.

Boiled Fish with Rattan Pepper 藤椒鱼. Fresh boneless fish fillets, rattan peppers, fresh bell peppers, sprouts, and black fungus. Such a fabulous dish. Tender, with that green numbing heat.

“Xi-zhi” Wok-Fried Crab 吸指香辣蟹. Fresh stone crab, dried chilies, Sichuan peppercorns. This was one of the best chili crab dishes I’ve had. The meat wasn’t too dry, and the shell was soft enough to chew through.

Stir-Fried Chili Pork Trotters 香辣前蹄. Pork Trotters, Fresh Bell Peppers, Dried Chilies, Sesame. Another great dish. Tons of porky flavor and lots of collagen without that flaccid quality of the braised trotters. The wok heat adds a smoky kick, and the peppers stay pleasantly crisp.

Signature Braised Duck 招牌油卤鸭. The duck was very good. The skin was moderately crispy, and the meat had a nice smoky flavor.

Original Kung Pao Chicken 宫保鸡丁. Boneless chicken fillets, peanuts, scallions, dried chili. This was a weird version—so sweet! Almost like candy. I enjoyed it, but like a dessert and not spicy at all.

As the server brings the dish to the table, the vibrant hues of Kung Pao Chicken command attention, a symphony of crimson chilies, luminous golden morsels, and pristine white peanuts scattered like pearls throughout. The aroma is intoxicating, with a tantalizing hint of toasted Sichuan peppercorns that dances playfully in the air, mingling with the scent of tender chicken that tells of a meticulously prepared marinade. Each piece offers a satisfying crunch, enveloped in a glossy, slightly sticky sauce that clings tantalizingly to the palate. Upon the first bite, the sweet, tangy spark of hoisin and soy resonates, complemented by the uplifting warmth of spices, transforming the experience into a delightful exploration of intricate flavors and textures that linger long after the last morsel is savored.

Ma-po Tofu 麻婆豆腐. Tofu, minced beef, green garlic sprouts, and Sichuan peppercorn powder. The mapo was enjoyable and very savory, but missing that spicy fermented bean paste vibe that I really craved. Texture was fabulous, though. Silky tofu and a gentle mala tingle shine, with flavors that skew bright rather than deeply funky.

Taiwanese Lettuce (A-choy) A菜. Stir-fried with garlic. A fine version of this classic. Crisp-tender stems and silky leaves show a mild, pleasant bitterness, glossed with aromatic garlic.

Taro and bean soup. Actually, pretty tasty. The taro lends a silky, starchy body and subtle sweetness, while the beans add earthy depth and a soft, comforting bite.

Fried bean ball. Very hot. Golden and crisp outside, with a soft, savory bean interior.

 

The 2010 Domaine Duc de Magenta Chassagne-Montrachet Premier Cru Morgot is a striking white Burgundy that showcases the rich terroir of this renowned region. The wine exudes aromas of ripe pear and white flowers, interlaced with hints of minerality. On the palate, it offers a luscious texture with notes of hazelnut and a vibrant acidity, making it an exceptional companion for grilled seafood or creamy risottos.

The Louis Jadot 2010 Chassagne-Montrachet Premier Cru Clos de la Grande Risle is a testament to the finesse and complexity that can be achieved in this celebrated appellation. This vintage reveals enticing notes of citrus zest, toasted bread, and subtle oak, rounded out by a lively acidity. It pairs beautifully with rich dishes such as lobster thermidor or truffle-infused pasta, enhancing the gastronomic

The Joh. Jos. Prüm Wehlener Sonnenuhr Spätlese 2019 from the Mosel region is a quintessential German Riesling that embodies elegance and finesse. With its bright notes of green apple, ripe peach, and a hint of honey, it dances gracefully on the palate, showcasing a vibrant acidity that balances the sweetness. This delightful wine pairs beautifully with spicy Asian cuisine or a rich, creamy cheese platter, enhancing the overall dining experience.

For more LA dining reviews click here.

Related posts:

  1. Lofty Sichuan
  2. Sichuan Modern – 19 Town
  3. Lunch Quest – Spicy Impression
  4. Chengdu Impression
  5. Szechuan Impression Tustin
By: agavin
Comments (0)
Posted in: Food
Tagged as: Far East, hedonists, SGV, Sichuan Cuisine, spicy, Wine

OoToro 2025

Sep17

Restaurant: Ootoro Sushi 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12]

Location: 1569 S. Fairway Dr. #126 B Walnut, CA 91789. 909-598-8299

Date: May 17, 2025

Cuisine: Japanese Fine Dining, Sushi, Sashimi

Rating: Great, but not the best meal we’ve had here

_

Ootoro Sushi, nestled in the heart of Hacienda Heights, California, is a culinary gem that offers an exquisite Japanese fine dining experience. The restaurant, located at 1569 S. Fairway Dr. #126 B Walnut, CA 91789, is renowned for its exceptional sushi and sashimi, crafted with precision and passion. The dining concept at Ootoro Sushi is a blend of traditional and contemporary, where the art of sushi-making is celebrated and the freshest ingredients are used to create a symphony of flavors that dance on the palate.

The atmosphere at Ootoro Sushi is one of understated elegance, with a warm and inviting ambiance that perfectly complements the culinary delights on offer. The restaurant’s interior is tastefully designed, with subtle lighting and minimalist decor that creates a serene dining environment. The sushi bar, where patrons can watch the skilled chefs at work, adds an interactive element to the dining experience.

What sets Ootoro Sushi apart is its commitment to quality and authenticity. The restaurant sources its seafood from the best markets around the world, ensuring that every bite is a testament to the richness and diversity of the ocean’s bounty. The chefs at Ootoro Sushi are masters of their craft, combining traditional techniques with innovative ideas to create dishes that are visually stunning and gastronomically satisfying. In the local dining scene, Ootoro Sushi has carved a niche for itself as a destination for sushi connoisseurs and food enthusiasts alike, offering a dining experience that is both memorable and unique. Visit their website at https://www.ootorosushi.com/ to explore their menu and make a reservation.

Yellowtail tataki. Lightly seared with a cool, silky center and a whisper of charred smoke. Clean, briny-sweet flavor that lets the fish shine.

Lobster “bisque.” Typically velvety and deeply shellfish-forward with a gentle sweetness; the quotation marks hint this is a lighter, less classical take.

The Brother’s Sushi-style rice disc with toro, uni, and caviar. Silky toro and custardy uni drape a compact, slightly sticky rice base, with caviar adding a gentle saline pop.

Massive sashimi plate. Silky, chilled slices with clean ocean sweetness and a tender, lightly firm bite, gleaming with minimalist elegance.

 

Super Hokkaido hairy crab plate. Sweet, briny, and delicately fibrous, with pearly flesh that pulls into silky strands. Clean ocean flavor lets the natural sweetness shine.

White fish nigiri.

Kama-toro. The fatty tuna collar, intensely marbled and buttery, melts on the tongue with gentle ocean sweetness; a quick sear adds a whisper of smoke.

Seared sushi. Tender fish over lightly vinegared rice—cool, clean flavors and a neat, compact bite.

Wagyu hand roll. Buttery, umami-rich wagyu tucked with warm vinegared rice in crisp nori—lush, delicate, and deeply satisfying.

Trio of ice creams: lemon, strawberry, and green tea. Creamy-smooth scoops with bright citrus, sweet berry, and gently earthy matcha tones; refreshing and nicely balanced.

In conclusion, some thought this was the best ootoro. It was a good one, but it certainly wasn’t the biggest. Still, it had that silky, marbled, melt-in-the-mouth richness and a clean, buttery sweetness.

The first bottle, a sparkling wine by Goutorbe from Champagne, showcases a delightful balance of brioche notes and vibrant acidity, typical of a 2013 vintage. This elegant champagne pairs beautifully with seafood dishes, especially oysters, enhancing their salinity while adding a luxurious touch.

The second bottle, revered Krug from the illustrious Champagne region, exemplifies depth and complexity. Its combination of ripe fruits, toasted nuts, and lingering minerality provides a luxurious mouthfeel, making it an exquisite companion to rich poultry or creamy pasta dishes.

The final offering is a Corton-Charlemagne by Bouchard Père & Fils, hailing from Burgundy’s prestigious vineyards. This white wine exudes notes of citrus and stone fruits, with a hint of oak. Its rich texture and vibrant acidity make it an ideal match for grilled fish or creamy cheeses, elev

The elegant Krug Brut Champagne 2013 hails from the prestigious Krug house in Champagne, France. This vintage beautifully showcases the house signature style with its creamy texture, notes of brioche, and hints of citrus and stone fruits. Perfectly paired with seafood dishes, especially oysters or lobster, this wine accentuates the freshness of the ocean.

The 2008 Louis Jadot Chablis Grand Cru Bougros represents the epitome of Chardonnay from the Chablis region in Burgundy,France. Its complex aromas of ripe apple, flint, and floral notes intermingle with a vibrant minerality, delivering a rich palate with great precision. This wine pairs wonderfully with roasted chicken or creamy pasta dishes, enhancing the flavors of the meal.

The Marassyin 2017 from the Kimmeridgian terroir brings a unique expression of Chardonnay

The 2008 Paul Bara Grand Cru Brut Champagne hails from the prestigious Montagne de Reims region, showcasing a blend of Pinot Noir and Chardonnay. This vintage is a brilliant expression of the terroir, with fine bubbles and notes of toasted brioche, citrus zest, and almond. It pairs beautifully with seafood platters or delicate chicken dishes, enhancing the celebratory nature of each sip.

The 2017 Marco Sanchez Chardonnay from the Sonoma Coast offers a rich, creamy texture balanced with vibrant acidity. With flavors of ripe apple, pear, and a hint of vanilla, it is a perfect accompaniment to creamy pasta dishes or grilled chicken, providing a delightful contrast to their savory elements.

The 1985 Hermitage by Jean-Louis Chave is a stunning representation of Northern Rhone’s Syrah, with its deep, complex aromas of dark fruits, smoked meat,

The Y’2007 from Château Yquem in Bordeaux is a luxurious, late-harvest Sauternes characterized by its golden hue and complex aromas of honey, apricot, and vanilla. On the palate, it reveals a rich, luscious sweetness balanced by vibrant acidity, making it an exquisite pairing for foie gras or a decadent dessert featuring stone fruits.

The Marcassin Chardonnay from Sonoma Coast showcases a refined complexity inherent to its cool climate. With notes of green apple, citrus zest, and a subtle hint of oak, this medium-bodied wine offers a smooth texture and a long, elegant finish. Ideal pairings include roasted chicken or creamy pasta dishes that complement its richness.

The Hermitage from Paul Jaboulet Aîné, 1999 vintage, presents a classic representation of Syrah from the Rhône Valley. Its deep garnet color signals depth, while aromas

The 2007 Ygrec Bordeaux Blanc, produced by Château Yquem, showcases a remarkable blend of Sauvignon Blanc and Sémillon from the prestigious Sauternes region. This vintage exhibits a golden hue, complemented by notes of ripe citrus, honey, and a hint of floral elegance. The rich texture and balancing acidity make it an exceptional choice for pairing with foie gras or creamy seafood dishes, enhancing the dining experience with its luxurious profile.

Acclaimed for its opulence, this white wine embodies the complexity and finesse that Bordeaux is known for. With subtle hints of tropical fruit and a lingering minerality, the 2007 vintage reflects the exceptional terroir. This wine’s versatility allows it to shine alongside grilled fish or poultry, making it a delightful addition to any fine dining occasion.

For more LA dining reviews click here.

Related posts:

  1. Collar the Market — OOToro
  2. Post OOToro
  3. Why Walnut? — OOToro
  4. OOToro Holiday
  5. OOToro Double
By: agavin
Comments (0)
Posted in: Food
Tagged as: Far East, Hacienda Heights, hedonists, ootoro, Sushi, Walnut, Wine

Happy Duck – Double Duck part 1

Mar30

Restaurant: Happy Duck House 金鼎轩

Location: 18210 Gale Ave, City of Industry, CA 91748. (626) 581-4747

Date: February 16, 2020 & May 2, 2021

Cuisine: Beijing Chinese

Rating: Great duck and lobster

_

On 2/16/20 we decided to try some new Peking Duck places in the “Far East” SGV (Rowland Heights, Hacienda Heights, City of Industry). We thought to put two of them together with a quick stop here at Happy Duck. After this we moved on to NC Peking Duck House. On 5/2/21 as things were opening back up we again went out there and repeated the mini crawl!

7U1A8168-Pano
Typical strip mall for the area.
7U1A8173-Pano
Slightly more modern than not decor. One of our fellow diners recommended strongly that we try the lobster, so we did.
7U1A8172
Weird duck parts on the table as an “amuse.”
1A4A5689
Cold meat platter (5/2/21).
7U1A8180
Peking duck. The pancakes were great, very thin. The hoisin was good, although not as thick as I like. Scallions and cucumbers added nice crunch. The meat itself was good but a touch bland. The skin though was awesome. Super fried and crispy. Overall quite good.
7U1A8196
Duck 2nd way, with bean sprouts. Very bland and dry. Barely any duck meat.
1A4A5708
DL really wanted the duck bones and so after a bunch of asking we got them (5/2/21).
7U1A8190
House Special Lobster. With garlic, onions, and jalapeño. A bit of heat. Very nicely cooked and tons of flavor. Several people thought this was “the best lobster they’ve had in the SGV.” Now, I thought it was really good, but just put it in the camp of “lobsters about two standard deviations above average” — i.e. I’ve had many good lobsters.

7U1A8199
Scary carcasses in the kitchen.

Overall, this seemed a good kitchen. Duck was excellent for America. Lobster was great. We will have to return to try more.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

7U1A8185

7U1A8184

1A4A5686
1A4A5685
1A4A5693

Related posts:

  1. Duck House – Crawl part 4
  2. Dragged out for Duck
  3. Happy Table 2X
  4. Tasty Duck X 4
  5. Mark’s Duck House
By: agavin
Comments (2)
Posted in: Food
Tagged as: City of Industry, Far East, Happy Duck, hedonists, Lobster, Peking Duck, SGV, Wine
Watch the Trailer or

Buy it Online!

Buy it Online!

96 of 100 tickets!

Find Andy at:

Follow Me on Pinterest

Subscribe by email:

More posts on:



Complete Archives

Categories

  • Contests (7)
  • Fiction (404)
    • Books (113)
    • Movies (77)
    • Television (123)
    • Writing (115)
      • Darkening Dream (62)
      • Untimed (37)
  • Food (1,829)
  • Games (102)
  • History (13)
  • Technology (21)
  • Uncategorized (16)

Recent Posts

  • Dimsum at Tasty Spot Cafe
  • Posh Chinese – 88 Club
  • Eating San Francisco – Rintaro
  • Chang’an Birthday
  • SGV Sunday – Bund 8
  • Gucci Birthday
  • Does this make you Squirm?
  • Mega Masuyoshi
  • Sichuan Impression Reboot
  • OoToro 2025

Favorite Posts

  • I, Author
  • My Novels
  • The Darkening Dream
  • Sample Chapters
  • Untimed
  • Making Crash Bandicoot
  • My Gaming Career
  • Getting a job designing video games
  • Getting a job programming video games
  • Buffy the Vampire Slayer
  • A Game of Thrones
  • 27 Courses of Truffles
  • Ultimate Pizza
  • Eating Italy
  • LA Sushi
  • Foodie Club

Archives

  • October 2025 (3)
  • September 2025 (14)
  • August 2025 (15)
  • July 2025 (16)
  • June 2025 (14)
  • May 2025 (7)
  • April 2025 (4)
  • February 2025 (5)
  • January 2025 (3)
  • December 2024 (13)
  • November 2024 (14)
  • October 2024 (14)
  • September 2024 (15)
  • August 2024 (13)
  • July 2024 (15)
  • June 2024 (14)
  • May 2024 (15)
  • April 2024 (13)
  • March 2024 (9)
  • February 2024 (7)
  • January 2024 (9)
  • December 2023 (8)
  • November 2023 (14)
  • October 2023 (13)
  • September 2023 (9)
  • August 2023 (15)
  • July 2023 (13)
  • June 2023 (14)
  • May 2023 (15)
  • April 2023 (14)
  • March 2023 (12)
  • February 2023 (11)
  • January 2023 (14)
  • December 2022 (11)
  • November 2022 (13)
  • October 2022 (14)
  • September 2022 (14)
  • August 2022 (12)
  • July 2022 (9)
  • June 2022 (6)
  • May 2022 (8)
  • April 2022 (5)
  • March 2022 (4)
  • February 2022 (2)
  • January 2022 (8)
  • December 2021 (6)
  • November 2021 (6)
  • October 2021 (8)
  • September 2021 (4)
  • August 2021 (5)
  • July 2021 (2)
  • June 2021 (3)
  • January 2021 (1)
  • December 2020 (1)
  • September 2020 (1)
  • August 2020 (1)
  • April 2020 (11)
  • March 2020 (15)
  • February 2020 (13)
  • January 2020 (14)
  • December 2019 (13)
  • November 2019 (12)
  • October 2019 (14)
  • September 2019 (14)
  • August 2019 (13)
  • July 2019 (13)
  • June 2019 (14)
  • May 2019 (13)
  • April 2019 (10)
  • March 2019 (10)
  • February 2019 (11)
  • January 2019 (13)
  • December 2018 (14)
  • November 2018 (11)
  • October 2018 (15)
  • September 2018 (15)
  • August 2018 (15)
  • July 2018 (11)
  • June 2018 (14)
  • May 2018 (13)
  • April 2018 (13)
  • March 2018 (17)
  • February 2018 (12)
  • January 2018 (15)
  • December 2017 (15)
  • November 2017 (13)
  • October 2017 (16)
  • September 2017 (16)
  • August 2017 (16)
  • July 2017 (11)
  • June 2017 (13)
  • May 2017 (6)
  • March 2017 (3)
  • February 2017 (4)
  • January 2017 (7)
  • December 2016 (14)
  • November 2016 (11)
  • October 2016 (11)
  • September 2016 (12)
  • August 2016 (15)
  • July 2016 (13)
  • June 2016 (13)
  • May 2016 (13)
  • April 2016 (12)
  • March 2016 (13)
  • February 2016 (12)
  • January 2016 (13)
  • December 2015 (14)
  • November 2015 (14)
  • October 2015 (13)
  • September 2015 (13)
  • August 2015 (18)
  • July 2015 (16)
  • June 2015 (13)
  • May 2015 (13)
  • April 2015 (14)
  • March 2015 (15)
  • February 2015 (13)
  • January 2015 (13)
  • December 2014 (14)
  • November 2014 (13)
  • October 2014 (13)
  • September 2014 (12)
  • August 2014 (15)
  • July 2014 (13)
  • June 2014 (13)
  • May 2014 (14)
  • April 2014 (14)
  • March 2014 (10)
  • February 2014 (11)
  • January 2014 (13)
  • December 2013 (14)
  • November 2013 (13)
  • October 2013 (14)
  • September 2013 (12)
  • August 2013 (14)
  • July 2013 (10)
  • June 2013 (14)
  • May 2013 (14)
  • April 2013 (14)
  • March 2013 (15)
  • February 2013 (14)
  • January 2013 (13)
  • December 2012 (14)
  • November 2012 (16)
  • October 2012 (13)
  • September 2012 (14)
  • August 2012 (16)
  • July 2012 (12)
  • June 2012 (16)
  • May 2012 (21)
  • April 2012 (18)
  • March 2012 (20)
  • February 2012 (23)
  • January 2012 (31)
  • December 2011 (35)
  • November 2011 (33)
  • October 2011 (32)
  • September 2011 (29)
  • August 2011 (35)
  • July 2011 (33)
  • June 2011 (25)
  • May 2011 (31)
  • April 2011 (30)
  • March 2011 (34)
  • February 2011 (31)
  • January 2011 (33)
  • December 2010 (33)
  • November 2010 (39)
  • October 2010 (26)
All Things Andy Gavin
Copyright © 2025 All Rights Reserved
Programmed by Andy Gavin