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 Salju

Cui Hua Lou – Authentic Spice

Jun03

Restaurant: Cui Hua Lou [1, 2, 3]

Location: 920 E Garvey Ave. Monterey Park, CA 91755. 626-288-2218

Date: May 28, 2016

Cuisine: Szechuan Chinese

Rating: Awesome!

ANY CHARACTER HERE

Chinese food is incredible regional, and we are blessed in SoCal with a lot of very specific restaurants (mostly in the San Gabriel Valley). My Hedonist group has returned to this little known spicy Szechuan in the corner of an undiscovered Monterey Park strip mall. We love Szechuan for its spicy/smoky flavors. This is a cuisine that packs a real punch and is one of my favorites in China and CHL is seriously “local.”


The storefront, as usual, isn’t much to look at.


A menu with fairly literal translations.


And the usual minimalist decor.

But we weren’t even in the restaurant proper, but across the parking lot in “the room.” When we arrived some staff or friends were eating (and drinking A LOT of beer). They cleared out as soon as we walked in.

Domaine de la Pépière (Marc Ollivier) Muscadet de Sèvre-et-Maine Clisson. Light and fresh.

Salted peanuts.
 Cucumber with Jelly Fish. Not bad for jellyfish. The cucumber had a nice marinated crunch.

From my cellar: 2011 Veyder-Malberg Grüner Veltliner Weitenberg. 92 points. Excellent. Opened about 8 hours prior to drinking. Pale-mid straw in colour with a nose of green apples and stones. Bone dry and predominantly mineral in the mouth with green sourish apple, vegetal and wet stone overtones. Medium acidity with a distinct tartness which is very refreshing and long in the aftertaste. This is still a very young Veltliner which is several years away from reaching its peak. When it does I estimate that it will deserve a higher score, maybe substantially higher

Beef tendon with chilies. Nice chili flavor with very gelatinous tendon slabs.

Bean noodles with cucumber and mustard sauce. Nice bright mustard flavor.

2014 Weingut Josef Leitz Riesling.

Cumin garlic skewers. Intense and delicious.

Mushroom and “Chinese Hot Dot” skewers. The hot dogs were awesome, tender and a little sweet. The mushrooms were a little chewy.

Lamb and chicken wing skewers. Tasty.

From my cellar: 2006 Mas Martinet Priorat Clos Martinet. VM 92+. Saturated ruby. Pungent aromas of cherry, black raspberry, sassafras, licorice and vanilla. Pliant cherry and dark berry flavors are braced by a zesty mineral quality and framed by silky tannins. Becomes smokier and deeper with air, picking up black tea and herbal qualities on the finish. The finish is sweet but a bit clenched, with fine-grained tannins lending grip. This seems to be holding back today but I like its balance and concentration.

Stewed Lamb in Casserole. This is one of the house special dishes. It comes like this and then heats to a boiling (and spicy) temp. Below the mutton (the meat is incredibly tender, although on the bone) is a seething pit of chili sauce, cabbage, soft tofu, and glass noodles. The sauce has an incredible flavor with a good bit of numbing Szechuan peppercorn. It’s incredibly delicious and unique to Szechuan cooking.

2007 Dönnhoff Kreuznacher Krötenpfuhl Riesling Spätlese. JG 92. honey lemon, grapfruits with hint of perfume floral and Mosel like mineral tones. Juicy intense palate with rich lemony, citrus notes and hint of sweet yellow fruits that firmly supported by the mineral backbone with bright acidity that flow on to the very clean, grippy finish with ripe acidity to go along.

Pan Seared Chili Pepper. Maybe Jalapeño. Delicious with a good middling heat.

Pork belly with garlic. Like super fatty bacon in garlic sauce.

From my cellar: Dr. Loosen Ürziger Würzgarten Riesling Spätlese Goldkapsel Auction. 93 points. Great stuff.

Kung Pao Shrimp. As good a version of the classic as you can find. Not that spicy.

Potato with Chili. Looks and tastes a bit like al dente noodles. A nice subtle flavor too.

2012 Turley Zinfandel Cobb. VM 91. One of the more immediate, fleshy wines in this extensive lineup, the 2012 Zinfandel Cobb Vineyard is an excellent choice for drinking over the next handful of years. Suave, silky and juicy on the palate, the 2012 is built on a core of open, resonant fruit. Sweet spices notes add nuance in a distinctly supple Zinfandel with tons of near-term appeal.
 Hot braised eggplant with garlic sauce. Awesome garlicky flavor, with some significant heat (of both sorts).

2001 Marquis Philips Shiraz Integrity. 94 points. Notes of mint/eucalyptus, leather, plum and dark fruit with a very subtle funky/bretty undertone that is rather enjoyable. Medium- to full-bodied with nicely integrated tannins and flavors of spice, vanilla, blackberry liqueur, and herbs. Hint of leather coming in on the finish. The most complex and ready of the four- solidly in its window and probably won’t improve in my opinion. Should hold at this level for a couple of years, but I see no reason to wait.

Sweet and sour spareribs. Little sweet bits of porky yum.

Boiled fish in chili sauce. A great version of this dish. The fish was very tender and the broth was delicious.

Dan Dan Noodles.

Wilson mixing it up. One of the biggest challenge is getting only part of the noodles and an even distribution of the chopped meat at the bottom. Clearly, when Marco Polo brought noodles back to Italy this became the seed for Bolognese sauce, as aside from this being quite spicy, there is a definite similarity. This particular version wasn’t the best I’ve ever had, and doesn’t have the nutty sesame quality the dish sometimes does, but it was certainly enjoyable.

Tomato and egg. Classic Chinese breakfast.

Cabbage with preserved shrimp. A nice mild cabbage with just a hint of salty dried shrimp.

Fried corn. Slightly sweet and could have almost passed for a dessert (certainly in Chinese terms). It blended great on the plate with other items like the above tofu, adding a bit of crunch, salt, and sweetness.

The “private room” has a karaoke machine.
 And even more terrifying, a meat band saw.
 Yeah, this is the kind of thing killers might use to dispose of the body!

In conclusion, Cui Hua Lou, while apparently totally undiscovered, offers up some fabulous traditional Szechuan fare. Yarom thinks this is the best Szechuan in the SGV. I’m not sure I’d go that far, but it’s certainly one of my favorites. They don’t use MSG. The flavors are great. It has a slightly different mix of dishes than some. But I like a lot of the top Szechuan places, and they are each a bit different.

The service is really great, particularly as Chinese restaurants go. Our hostess Elaine really took care of us, spacing out the dishes, bringing us whatever we needed.

We went crazy overboard and ordered up about 50% more food than we needed, still this feast, including tax and tip, only set us back $25 a person! If you like spicy, you should try this place. It’s not big, but it was still busy at 10pm!

For more LA Chinese reviews click here.

or more crazy Hedonist dinners here!

We went close by to Salju for some awesome snow. In this case pineapple snow, passionfruit, strawberry, almond jelly and boba.

Coconut snow with blueberry, mango, and condensed milk.
 And more coconut snow with mochi, gumi bears, and rice balls!

Related posts:

  1. Spice Up Your Life Szechuan Style
  2. Posh Spice
  3. Hills of Gold and Spice
  4. Serious Szechuan
  5. Huolala Hot
By: agavin
Comments (1)
Posted in: Food
Tagged as: Cui Hua Lou, hedonists, Salju, Sichuan, Szechuan

Forget the Duck Soup, More Meat!

Mar04

Restaurant: Tasty Duck [1, 2, 3]

Location: 1039 E Valley Blvd. Ste B102. San Gabriel, CA 91776. (626) 572-3885

Date: February 28, 2015

Cuisine: Chinese

Rating: Great Duck!

_

Tasty Duck is a regular spot with my Hedonist food and  wine club. Tonight is not only duck night, but “high” (or at least higher) end wine night.


The interior is jammed and the turnover is high. There isn’t even a space inch to stand while waiting for a table as the serves need what little space there is to reach the tables.


NV Charles Mignon Champagne Cuvée Comte de Marne Millésime Grand Cru. 90 points.  Medium(-) lemon, fine sub-mm bubbles enamanating from numerous point sources. Medium(-) aromas of lemon, cooked green apple and biscuit. Dry, medium(+) tart acidity, medium(-) body and alcohol (@12.5% abv). Medium flavors of green apple, lemon, mineral, and touch honey/biscuit. Focused finish, medium length with cutting finish. Soft delicate mousse. Great as aperitif.


The main event: Peking Duck. Not only was this delectable, with fantastic crispy skin and delicate meat, but it’s artfully arranged. We had two plates of these per table and it was a feeding frenzy!


Here are the traditional accompaniments, starting with excellent pancakes. One mystery question I must ask: why do Chinese restaurants insist on putting far too few pancakes and too little hoisin sauce on the table?


Hoisin sauce and green onions.


From my cellar: 2000 Domaine Ramonet Bienvenues-Bâtard-Montrachet. Burghound 93. Surprisingly open and expressive with wonderfully complex and nuanced aromas that reveal a dazzling array of floral and fruit elements followed by rich, ripe and somewhat more full-bodied flavors than usual but the additional weight is more than buffered by the racy finishing acidity and almost painfully intense back end. This is presently a good deal more forward than the ’00 Bâtard though there is clearly enough material to suggest that this will benefit from another 3 to perhaps 5 years in the cellar.

agavin: our bottle was round, open, with caramel notes. Mature and delicious.


Cumin lamb. Strong, but not spicy. A typical specimen, but with tender flavorful lamb. Some places border on mouton.


A 1971 Riesling Kabinett. I can’t even find this on Cellar Tracker. I think this was more than a bit past by my standards.


Their interesting take on “walnut shrimp.” The fried shrimp, sweet mayo sauce, and walnuts is supplemented with pineapple! Not my favorite rendition of this dish. We’ve gotten spoiled.


1976 Hugel et Fils Gewurztraminer Vendange Tardive SGN Sélectionneé par Jean Hugel. 92 points. Metallic nose like wet pennies with some candied nuts. Earthy funk initially this really started gaining weight in the glass coming up with some ripe red apple notes later on. Still good and interesting to drink.

agavin: this one was pretty good, if fully mature.


Sauteed A Chop. We had no idea what “a chop” was but it’s apparently some kind of boc choy? Anywhichway it was a pretty good garlicky green.


From my cellar: 1990 Georges Noellat Nuits St. Georges 1er Cru Les Boudots. agavin 89. At first this was lean with a bit of a funky/cork vibe. After about 30 minutes this blew off and I found it rather nice and enjoyable, if fully mature.


Crispy whole red cod with sweet and sour sauce. A really nice fish, similar to a couple weeks ago at the Shanghai place.


2007 Forey Père et Fils Nuits St. Georges 1er Cru Les Perrières. Burghound 90. Here the aromas run more toward cassis flowers along with pretty and wild red berry fruits that are followed by rich, full and quite minerally middle weight flavors that are beautifully detailed, textured and solidly persistent, all wrapped in a subtle oak influenced finish. I like the intensity here and the balance is impeccable and if not a wine of great depth, there is enough here to be more than just interesting.


Some amazing Shanghai style soup dumplings (XLB). Tasty little morsels stuffed with pork and broth. We got about 4 orders of these.


2006 Kosta Browne Pinot Noir Russian River Valley. Burghound 87. A high-toned raspberry and cranberry fruit nose that also displays subtle spice and menthol hints introduces round, supple and easy to like flavors up until the finish that is overtly warm if attractively sappy. Be sure to keep this cool because the warmth really comes up if the temperature rises even slightly.


2011 Tamarack Cellars Cabernet Sauvignon. 89 points. Plum notes, pepper spell on opening, strong tannins. Decanted for 4 hours and opened up. Probably should not decant more than an hour.


French style Beef. Extremely tender and delicious, almost sweet, morsels of filet.


2011 Charles Krug Winery (Peter Mondavi Family) Cabernet Sauvignon Yountville. 86 points. The heavy tastes were present: some cocoa, some tobacco, some rose hip. But none of the lighter stuff needed to even it out. The nose was quite nice and lighter than the palate. Mouthfeel was a bit too sharp.


Sticky rice with BBQ eel. A new dish. The eel was great. The rice had a nice texture, but the flavor was a bit earthy?


2005 Canon la Gaffeliere. Parker 94. For opulence, decadence, and sexiness, this 2005 is hard to resist. One of the vintage’s most flamboyant efforts, it is a gorgeous blend of 55% Merlot, 35% Cabernet Franc, and 10% Cabernet Sauvignon. With a stunningly exotic nose of espresso roast, a juicy meat and herb concoction, spice box, chocolate, incense, and copious quantities of sweet, ripe black cherry and blackberry fruit, this full-throttle St.-Emilion exhibits good structure (because of the vintage’s sound acid levels) and high, but velvety tannin. It is a brilliant effort from proprietor Stephan von Neipperg. I would not discount its aging potential as the 1990, which I thought would have a short aging curve, is still going strong at age 18. The 2005 should easily last 20-25 years. Anticipated maturity: 2012-2030.


Oyster mushrooms. These looks and felt a bit like Shanghai rice cakes. They were pretty delicious though.


2008 Alban Vineyards Grenache. Parker 93-95. The 2008 Grenache is just plain beautiful at this stage. A striking bouquet redolent of dark red fruit, flowers and spices melds into a core of textured fruit. This is all purity and finesse. I can hardly wait to taste the finished wine. This is very fresh for a wine that has been in barrel for nearly three years. The 2008 Grenache is 98% Grenache and 2% Syrah. Anticipated maturity: 2016-2018.


Beef rolls with BBQ beef and cilantro. Really nice, tasted like rolled up Pho. The shell was a bit chewy and tough, which detracted.


2004 Dal Forno Romano Valpolicella Superiore. Parker 93. Sweet, open aromatics lead to hints of dark blueberries, blackberries, spices and minerals as the 2004 Valpolicella Superiore gradually opens in the glass. Today the wine comes across as shut down, but the imposing tannins are also rather fine, suggesting that with time the wine’s inner sweetness will gradually emerge. Readers who want to try their luck with this wine earlier should open the bottle a good eight hours or so prior to drinking it. Anticipated maturity: 2012-2019.

agavin: even having been open and decanted for hours, it was still massive.


Pork hock. Some kind of crazy pig leg. Some serious fat here and the skin was a bit mushy, but the meat fell off the bone and was incredibly tender and delicious.


A very nice mixed fried rice.


This ancient 1959 Beerenaulese came out like motor oil. Ridiculously dark. It wasn’t perfectly balanced, but it was surprisingly likable if you have a taste for the sweet and thick like I do.


Pan fried noodles. A bit greasy, but okay.


1989 Raymond-Lafon. Parker 91-92. The 1989 exhibits aromas of honeyed pineapple/tropical fruit and toasty new oak, as well as an exotic, flashy perfume that is not as pronounced in either the 1990 or 1988. The 1989 exhibits less botrytis than the other two vintages. The wine possesses an opulent, full-bodied, exotic, lavishly rich personality, moderate sweetness, and huge quantity of extract, glycerin, and alcohol in its finish. The wine is also extremely young and unevolved. Anticipated maturity: 2000-2025.

agavin: Nice, although a little unbalanced.

Overall, another fantastic meal. The total damage, including tax and a whopping 30% tip was $42 a person! “Inflated” because of our multiple ducks. They were very friendly and willing to serve us the dishes one at a time over a long period, but the restaurant was a bit over busy and the duck came the microsecond we sat down. It was frustrating to be dealing with opening the wine, pictures, and the like and to be launched into the feeding frenzy. In previous trips we’ve had the cold appetizers. Then they got going a little too fast with the food. We had to tell them to slow down (which they did). Plus as we were jammed into the back corner and there was only one narrow entrance point the overworked servers had trouble handling the “basics” like water, plate changes and the like. As the place emptied out they caught up a bit. They certainly try hard and are extremely nice. It was just too crowded and too little space.

The duck was first rate, as good as Peking duck gets — more or less. Some other dishes, like the pork hock, and the XLB were amazing too. A few others just so so, like the shrimp. The eel was interesting, and a nice addition. Tasty Duck is all about the duck.

For more Hedonist adventures or

For more LA Chinese reviews click here.

Instead of the mild Chinese desserts we headed over to Salju for some shave ice:


Pineapple snow with passion fruit, almond jelly, blackberries, and boba.


Mango snow with strawberries, blueberries, passion fruit syrup and almond jelly.


Coffee snow with coffee jelly, syrup, and almond jelly.


Coconut snow with peanut butter cups, egg custard, and condensed milk.


Green tea snow with chocolate chips.

Related posts:

  1. Tasty Duck Lives up to its Name
  2. Tasty Duck Will Bring You Luck
  3. Spear your Meat
  4. Totoraku Double Meat Madness
  5. Lasagne Bolognese Minus the Meat
By: agavin
Comments (1)
Posted in: Food
Tagged as: Alhambra, California, Chinese cuisine, hedonists, Hoisin sauce, Peking Duck, pork, Salju, Tasty Duck, 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 (1,764)
  • Games (101)
  • History (13)
  • Technology (21)
  • Uncategorized (16)

Recent Posts

  • Eating Naples – Palazzo Petrucci
  • Eating San Foca – Aura
  • Eating Otranto – ArborVitae
  • Eating Lecce – Gimmi
  • Eating Lecce – Varius
  • Eating Lecce – Duo
  • Eating Lecce – Doppiozero
  • Eating Torre Canne – Autentico
  • Eating Torre Canne – Beach
  • Eating Monopoli – Orto

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

  • May 2025 (3)
  • 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