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 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 Sawtelle Boulevard

Tatsu – Ramen with a Soul

Feb18

Restaurant: Tatsu Ramen

Location: 2123 Sawtelle Blvd, Los Angeles, CA 90025. (310) 684-2889

Date: Fall, 2014

Cuisine: Japanese Ramen

Rating: Nice modernization

_

These days, Sawtelle is crawling with Ramen joints. From the uber specialized and rich Tsujita to the old school Daikokuya.


Tatsu does things a bit differently, with a sleek updated look and modernized take on the classics.


They even have ipad based ordering, down to minute customizations!


The modern interior.


Chashu bun. Sweet BBQ pork in a peking duck style bun with lettuce and green onion and mayo-like sauce. Really really tasty. Good stuff.


Chashu rice. More or less the same pork on rice.


Soul Ramen. Their signature ramen! Homemade Tonkotsu broth, black garlic oil and sweet umami sauce. Served with ground beef and a choice of pork, chicken or tofu.


Bold ramen. Their most popular ramen! Homemade Tonkotsu broth with 11 bold ingredients. Not for the timid! Served with seasoned soft-boiled egg & a choice of pork, chicken or tofu. A real tasty zesty sauce (not hot).


Red ramen. Homemade Tonkotsu broth spiked with our sweet and savory red sauce. Served with ground beef.


Ground beef. This extra side of ground beef showed off the flavors naked. Certainly a really tasty soft meat with a bit of a kick and a hint of sweetness.


Kurobuta Pork Chashu. The usual fatty pork.

All-natural Chicken Breast. The California alternative to fatty pork.


Seasoned Soft-Boiled Egg.


Garlic! There are whole garlic bulbs on the table.


And a press.


Plus nori strips and other seasonings.

Overall, I was impressed. Tatsu is a bit lighter than some ramens (Tsujita, here’s looking at you — even if the dipping ramen is to die for). But the flavors here are bold, fresh, and tasty. Good stuff, particularly if you are an old hat and want to jazz it up. Plus, if you had vegetarians or the like they can join you: Hippy Ramen + tofu!

For more LA dining reviews click here.


Some friendly folk at the communal table passed us this mysterious confection:


Green tea kitkat. Kinda pasty. Not nearly as good as the original (which isn’t that great).


So we had to clear the taste by heading across the street to Beard Papa for cream puffs, like this original with vanilla creme.


And this cookie shell with caramel creme. The caramel creme tasted exactly like butterscotch pudding.

Related posts:

  1. Ramen is all the Rage
  2. Tsujita LA – Artisan Noodles
  3. Quick Eats: Sunnin
  4. Hedonists Noodle over Hoy-Ka
  5. Hawaiian Noodle Bar
By: agavin
Comments (1)
Posted in: Food
Tagged as: Beard Papa, Garlic, Japanese cuisine, kitkat, noodles, ramen, Sawtelle Boulevard, Tatsu Ramen, Tonkotsu

From Noodles to Fish

Oct13

Restaurant: Sushi Tsujita

Location: 2006 Sawtelle Blvd, Los Angeles, CA 90025. 310.231.1177

Date: October 9, 2014

Cuisine: Japanese Sushi

Rating: Classic Fish

_

One of the busiest and yummiest spots on the busy Sawtelle Blvd is Tsujita Artisan Noodles (and annex), which  serve up an insanely rich and delicious porky ramen. The owner, Takehiro Tsujita, was cooked up a third place just down the street — well actually cooked isn’t the right word since this is a high end, omakase focused, traditional sushi joint helmed by chef Shigeru Kato.


Sushi Tsujita specializes in traditional sushi preparations that involve a lot of subtle salting, curing, and marinating.


The interior has been jazzed up since its previous engagement as Orris.


2000 Bouchard Père et Fils Chevalier-Montrachet La Cabotte. Burghound 95. While discreet, there is a trace of wood that sits atop the ever-so-mildly exotic fruit and wonderfully layered aromas that are still admirably fresh even though they now display some mature notes. The exceptionally rich and overtly muscular flavors are quite forward though powerful as a still firm and prominent acid spine keeps everything in perfect balance on the magnificently persistent finish. This is classy juice that is knocking on the door of its prime drinkability.

agavin: our bottle was unfortunately badly premoxed


Stewed motomara tomato.


A bit of everything. Persimmon with tofu (back in the sub-dish). Sea pike cooked with sake, soy sauce, & ginger (back left). Shrimp cooked with sake and black cod roe (front left). Oyster & baby abalone (front). Ginko nuts. Crispy rice (center back).


Steamed Abalone with mizuna mustard greens. Marinated with bonito broth.


Dobin-mushi. Matsutake mushroom, sea eel, chicken, mitsuba, ginko nuts, sudachi.

Very Japanese, this soup is in a little teapot with the cup (and yuzu) on top.


First one pours out and drinks the light dashi broth.


Then one can pick out the eel, shrimp, chicken and the like.


Sashimi. Nodo kuro (black sea perch), blue fin tuna, tai.


Snapper (tai).


Kinmedai (golden eye snapper).


Grouper (hata).


Scallop with truffle.

1995 Robert Ampeau & Fils Puligny-Montrachet 1er Cru Les Combettes. 92 points. Tis is medium gold. Nose is very ripe fruit and honey, but not boytritis. Sweet and satiny and weighty, acid is failing. Finishes with baked apples and pastry.


Steamed golden snapper head. With silky tofu. This was rather delicious, and was dipped in a light sauce zested with green onion and daikon.


Ginger. Chunks of very strong and tasty ginger.


Egg with eggplant caviar. Gooey!


Sea robin. (Hobo).


Sea pike? (sanma). It can be hard to remember which fish is which.


Chu-toro.


O-Toro. Awesome.


Kanpachi (amberjack).


Waygu beef. Delicious and melt in the mouth.


Halibut.


A pretty double course.


King crab (kani).


Salmon roe (ikura) and sea urchin (uni). Fabulous.


Sweet shrimp (ebi). The heads were still moving.


But not after being turned into shrimp head miso!


Mackerel (saba).


Sea bass (suzuki). Marinated in kelp.


Egg (tamago).


Melon for dessert.


And roasted tea.

I wasn’t sure what to expect from Tsujita, but the meal proved to be quite interesting. Absolutely first rate sushi, and of a somewhat different ilk than most of the less cured or particularly heavy vinegar style places (like Sushi Zo). It wasn’t cheap, offering omakase in the $120, $150, and $180 ranges (above is more or less a $180), but this is pretty comparable to other top sushi houses in LA. It’s also on my favorite lunch street, giving Kiriko some competition in the serious sushi world.

For more LA sushi reviews click here.

Related posts:

  1. Tsujita LA – Artisan Noodles
  2. Takao Two
  3. Food as Art: Sasabune
  4. Takao Top Omakase
  5. Shunji Sushi – Nonstop Nigiri
By: agavin
Comments (8)
Posted in: Food
Tagged as: Japanese cuisine, Sawtelle Blvd, Sawtelle Boulevard, Sushi, Sushi Tsujita, West Los Angeles

Cholesterol Check

Feb21

Restaurant: Plan Check Kitchen

Location: 1800 Sawtelle Blvd. Los Angeles, Ca 90025. 310-288-6500

Date: Febuary 11, 2014

Cuisine: Gastropub

Rating: the crullers and chicken were worth the heart attack

_

Hidden between the Korean BBQ and Japanese noodle joints on Sawtelle the relatively new gastropub style American eatery, Plan Check Kitchen.


The lunch menu.


Chorizo sausage, green garlic. I don’t really see the garlic, but this is fine fresh chorizo (if said dish can ever be called fresh).


Cucumber, kombu, dill. Nice crunchy modern pickles.


Stuffed mushroom. Roasted portobello, swiss cheese fondue, crispy kale, roasted garlic steak sauce. It was all about the sauce for this baby. And the sauce was same good.


Smokey fried chicken. Jidori chicken, smoked milk gravy, yam preserves, spicy pickled okra. This was some damn good fried chicken. There were no bones, just really moist chicken bits and crunch fry. The gravy was, well gravy, and the yam preserves (looked and tasted not far off from apricot jam) really made the whole sizzling chicken fat thing work. Up there with the Ad Hoc Chicken for recent fried chicken greats.


Cruller donuts. Cooked to order with cream and fruit. Wow. Just pure sugar, cinnamon, and fried goodness. Very soft and under cooked. LOTS of sugar.

Plan Check subscribes to the Gastropub “fast = flavor” style of cooking, but it pickles that with a little vinegar, and does it well.

For more LA dining reviews click here.

Related posts:

  1. Untimed – Two Novels, Check!
  2. Waterloo & City
  3. A-Frame – Ultimate Picnic Food
  4. Quick Eats: Sunnin
  5. Cheesy Pork Cutlet
By: agavin
Comments (3)
Posted in: Food
Tagged as: Donuts, fried chicken, gastropub, Plan Check, Sawtelle Boulevard

XLB – Soup Dumplings!

Jan31

Restaurant: Roc

Location: 2049 Sawtelle Blvd. Los Angeles, CA 90025. (310) 235-2089

Date: January 24, 2014

Cuisine: Taiwanese Chinese

Rating: Awesome XLB

_

Among lovers of Chinese food the Xia Long Bao, or XLB for short, is a particular favorite. These little thin skinned dumplings stuffed with (usually) pork and a hot broth are quite delicious. So when a friend told me than one of the managers from Din Tai Fung (an SGV Taiwanese XLB palace) had opened a place on the Westside I waited all of about 24 hours before trying it.


Sleek space is nothing to write home about, but that’s not why we came.

Here is the menu. The top left corner in the red are all variants on the XLB.


Dumplings need their sauces. Here soy sauce, vinegar, chili oil, and ginger are available at all times.


Scallion pancake with ginger soy dipping sauce. Fried and tasty.


Beef roll. Cucumbers, green onions & cilantro. These monster burritos were filled with sweet BBQ beef and quite delicious.


Garlic dungeness crab fried rice. garlic, egg, & green onions. This was a fabulous fried rice. There were real chunks of sweet dungeness crab in here, making it a bit like certain rice dishes I would get in Japan.


Shrimp and pork spicy dumplings. I expected a more traditional wonton in chili oil (the Schezuan classic often called “numb taste wonton.”) These were more like potstickers with sirachi. Not my favorite dish of the day, although certainly fine.


Pan-fried dumplings, Shrimp and pork. These are the more fried, less spicy version of above. They were superior, pretty much classed fried potstickers.


Crispy balls. I can’t even remember what was inside.


Steamed bun. Same pork center, thicker coating.


Lobster & pork XLB. An interesting blend of the traditional savory pork with a bit of lobster sweetness.


Lobster, crab & fish XLB. Much more seafoody, with a sweet and briny taste.


Classic pork XLB. There is a reason these are classic. All the XLB were scrumptious, but these in particular are amazing.


You load one of these babies on a spoon and add some sauce (usually through a small hole). This helps cool down the boiling broth inside. Then pop in your mouth for an explosion of flavor. Don’t ever bite them, you’ll just make a mess — rookie mistake.


Pepper beef. Cubed filet mignon, red onions & bell peppers. The beef was tasty, but this is a pretty straight up, almost American Chinese style dish.


Pork chop. Great with the fried rice.


Shrimp and peppers. Light shrimp with shisito peppers.


Kale. Greens.


Chinese mustard greens sautéed with ginger. I think they mean steamed with ginger, because these were close to just steamed greens. They are what they are, but being a fat is flavor man, they didn’t do it for me.

Baby bok choy. Sauteed with garlic & shitake mushrooms. Better than the Chinese greens for sure, these had some actual flavor.

Overall, the XLB (all 3) and the fried rice made this meal. I want to try some of the other things on the menu, and next time I will, but my brother and I polished off all this just the two of us — that’s 15 dumplings each! I’d be perfectly happy to come in myself and order some rice and a steamer (or two) of XLB. Yum yum!

The menu is a little smaller than Din Tai Fung. The dumplings were just as good, but I miss a few of the other dishes at DTF: like the noodles, hot & sour, and chili wontons — but Roc is about 40 minutes closer, right in my hood, so I’ll be going a lot!

For more LA dining reviews click here

or, for my index of Chinese Food, here.

Related posts:

  1. Dumplings the size of Grapefruits!
  2. Din Tai Fung Dumpling House
  3. Food as Art: Ping Pong
  4. Christmas is for Dim Sum
  5. Finally, Modern Dim sum in Santa Monica
By: agavin
Comments (1)
Posted in: Food
Tagged as: Chinese cuisine, Din Tai Fung, Fried rice, Roc, Sawtelle Boulevard, Xiao Long Bao, XLB

Cheesy Pork Cutlet

Jan20

Restaurant: Kimukatsu

Location: 2121 Sawtelle Blvd, Los Angels, CA 90025. 310-477-1129

Date: January 13 and October 20, 2014

Cuisine: Japanese Pork Cutlet

Rating: Tasty fry

_

One of the first things I noticed spending a lot of time in Japan was that restaurants specialized. I mean, really specialized. Some served sushi. Some served BBQ eel. Some tempura. Some Udon. And, of course, some served Tonkatsu, or deep fried pork cutlet. This is traditional accompanied by cabbage and its own special sauce.





The menu.


Condiments like sauces and salad dressing.


Unlimited cabbage and a tangy vinaigrette, surprisingly tasty (plus, traditional).

IMG_5688
Taco Yaki. Translates more or less as “Octopus fried yummy”. This was literally the first food I had in Japan. Fresh off the plane 25 years ago I got some on the street — and burned my mouth badly with the 212 degree temp. This wasn’t as hot, but it tasted pretty much the same!


Red miso soup.


Rice in a cute little bucket.


Traditional Japanese pickles, which you eat with the rice. I love these guys actually.


The cute little pork cutlet. Check out that fuzzy fry.

I ordered the “cheesy cutlet”. Layers of folded pork with a bit of cheesy goodness in the center. The meat is unusually folded, and therefore lighter and fluffier. I’ve had this a bunch in Japan and it’s generally much denser and more chewy.


Here is a bit with the tangy (tamarind based?) tonkatsu sauce, which cuts the fat.


Curry Tonkatsu. The fried pork cutlet is on rice, but surrounded by an island of rich Japanese curry and accompanied by crunchy pickles and miso soup. This was one of the best curry rices I’ve had not only was the cutlet fabulous, but the curry was perfectly done and smooth and the pickles extra lovely.


Yuzu sorbet hit the spot — and it was free with a Facebook like, certainly no hardship.

This is a nice little spot, focused, as is typical in Japan, but certainly serving up top flight Tonkatsu in a way both traditional and souped up.

For more LA dining reviews click here.

Related posts:

  1. Thanksgiving – Pork Insanity
  2. Food as Art: Sushi House Unico
  3. Food as Art – Sushi Sushi
  4. Takao Two
  5. Takao Top Omakase
By: agavin
Comments (2)
Posted in: Food
Tagged as: Cutlet, Japan, Japanese cuisine, Miso soup, Sawtelle Boulevard, Tonkatsu, Worcestershire sauce

Tsujita LA – Artisan Noodles

Sep20

Restaurant: Tsujita LA

Location: 2057 Sawtelle Blvd, Los Angeles, CA 90025. Tel. 310-231-7373 Fax. 310-231-7375

Date: September 5, 2013 (original) and August 8, 2014 (annex)

Cuisine: Japanese Ramen

Rating: Really, really tasty

_

6298916563_8bfe0ea1bd

For a year I’ve been noticing this “artisan noodle” join on Sawtelle with the huge line, so I figured I needed to try it.


At lunch they have a simple menu with basically two dishes (both will be pictured below).


On the table are the condiments. Various pickled ginger and the like.


Char Sui Tsukemen. This is a version of Tsukemen, which is basically noodles with a dipping sauce/soup (below). The noodles above are served along with super fatty (but super tasty) sliced BBQ pork.


Here is the “soup.” It’s a flavorful, almost curry-like pork broth. There is a pickled egg in there too (ajitama). You take the noodles above and dip them in the soup then eat. It coats them thickly. Delicious. You can dip the pork too.

The Tsukemen was a new thing for me, and I have to say I love it. I wrote this 10 days after trying it and I crave it so much I’ve returned at least once a month for over a year!


Or add condiments if you like. Seaweed on the right. Green onion on top. Bamboo shoots and wood ear mushroom on the right.


Spicy tuna don. A bowl of rice with said tuna.


This is Hakata Nagahama Tonkotsu Ramen, the other dish (you can order variants). It’s a rice pork broth slowly simmered for 60 hours. Thin ramen, boiled egg, and various condiments go in. I used to get this stuff at 2am in Fukuoka with my former boss. Yum! One of the best ramen types. I like to jazz it up with the red pickled ginger. It’s excellent on a cold day.


Tsujita is so popular they opened another location right across the street, called the “Annex.” This, somewhat mysteriously, offers a slightly different take on porky ramen.


Two versions of it here. With char sui pork, egg, sprouts, and onions.


And with peppers. This is a good ramen, but it just doesn’t have that incredible luscious porkiness of the dipping noodles (Tsukemen) at the original.

Tsujita really is all about the Tsukemen dipping noodles. This just isn’t quite like regular ramen and has an intense pork quality that is really mind bogglingly good. No wonder there are huge lines! They need to change up the single song they play (loudly) though. It was great the first 3 times, but the 30th?

For more LA dining reviews click here.

Related posts:

  1. Hawaiian Noodle Bar
  2. Yojie – Deep Boiled Noodles!
  3. Din Tai Fung Dumpling House
  4. Taking back Little Saigon
  5. Food as Art: Little Saigon
By: agavin
Comments (3)
Posted in: Food
Tagged as: Boiled egg, Fukuoka, Japanese cuisine, Noodle, noodles, pork, ramen, Sawtelle Boulevard, Tonkotsu ramen, Tsujita LA, Tsukemen
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 (1,485)
  • Games (100)
  • History (13)
  • Technology (21)
  • Uncategorized (16)

Recent Posts

  • Robo Eats – Khaosan
  • Mes Ami – C’est Mort
  • Robo Eats – Szechuan Place
  • Providence Chef’s Table 2022
  • OOToro Double
  • Robo Eats – Anarbagh
  • Fred loves N/Naka
  • Major Major Major
  • Far East – Beijing Tasty House
  • Home Sweet Spicy Home

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

  • April 2023 (1)
  • 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 © 2023 All Rights Reserved
Programmed by Andy Gavin