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 Sweet Milk

LQ Seafood Tower

Jun02

Restaurant: Laurent Quenioux [1, 2, 3, 4, 5, 6]

Location: Near Pasadena

Date: April 25, 2018

Cuisine: Modern French

Rating: Truffles!

_

Six and a half years ago Foodie Club co-organizer Erick and I put together one of our more legendary dinners, the Bistro LQ Trufflumpagus. Ever since then we periodically trek out to visit our friend Chef Laurent for some kind of extravaganza — and tonight it’s his legendary seafood tower — plus tons of other goodies.

Chef Laurent Quenioux grew up in Sologne, France, where he developed a passion for food. As a young boy, Quenioux and his father would hunt duck, partridge, and rabbit. Then, he and his mother would prepare her favorite recipes in the kitchen. Eventually, Quenioux left home to embark on an apprenticeship where he trained in some of Europe’s finest kitchens. Quenioux spent time at Maxim’s, Bistro De Paris and La Ciboulette in Paris, before moving on to Negresco in Nice and LaBonne Auberge in Antibe.

In the early 1980s, Quenioux made a move to the United States with a team from L‘Oasis at La Napoule to open The Regency Club in Los Angeles. In 1985, he introduced the celebrated and award-winning 7th Street Bistro in downtown Los Angeles. In the early 2000s, Quenioux debuted the cozy Bistro K in Pasadena and in 2009, Bistro LQ in Beverly Hills. At Bistro LQ, Quenioux set new standards for cuisine in Southern California with his Farmer’s Market-driven kitchen and an emphasis on value and fun.

These days Laurent mostly hosts popups in his own backyard! We took the whole evening for some epic craziness. Some of my friends visiting from the Netherlands are pictured above.

A serene environment.

From my cellar: 2015 Jacques Perritaz Cidrerie du Vulcain Apple Transparente.

Erick designed our special menu.

Erick brought: 1996 de Venoge Champagne Brut Louis XV. 91 points. A bit over the hill.

Bread with flavored Normandy butters.

From my cellar (to pair with Foie): 1990 Royal Tokaji Wine Co. Tokaji Aszú 5 Puttonyos Betsek. RJ 93.  From 500 ml – light medium orange brown color with dark orange lights; very aromatic, mature, orange marmalade, baked apricot, light mushroom, light tobacco, smoky orange syrup nose; mature, tasty, orange marmalade, baked apricot, light mushroom, light tobacco, smoky orange syrup, blood orange, orange honey palate with medium-plus acidity; very long finish 93+ points

Sautéed Foie Gras. Mangoes, ginger, Green bar distillery Vodka jus. An incredible (and huge) chunk of the decadent liver.

From my cellar: NV Drappier Champagne Rosé Brut Nature Dosage Zero. BH 90. The color is paler than that of the regular brut rosé. A pretty and slightly more elegant nose features a similar aromatic profile but with more evident yeast character. There is fine intensity to the delicious and vibrant flavors that are supported by a firm and definitely finer mousse, all wrapped in a bone dry and youthfully austere finish where a hint of bitter cherry pit appears. This won’t be for everyone as the dryness is pronounced; I happen to like it but it would be fair to say that this is not a charmer. With that said, a few years of bottle age should serve to round off the austerity and add a bit of depth as well.

From my cellar: 2012 Prager Grüner Veltliner Smaragd Achleiten. AG 90. The restrained nose slowly reveals apple, orange zest, white pepper and wet slate. A taut spine gives lift to the rich texture, but the melon fruit and dried spice flavors are still tightly sealed. Well-balanced and showing noteworthy depth and structure, this veltliner is only just beginning to show its refreshing drinkability.

Toast with Dungeness Crab Rouille and avocado. Super crab salad avocado toast!

Haddock Branade. I love smoked haddock.

Main Lobster brioche. Like a lobster roll in a (big) bite.

From my cellar: 2012 Prager Riesling Federspiel Steinriegl. 95 points.

Scallops Ceviche Tostada.

Spot prawns. Would you believe that everything you just say was all part of the FIRST (of 9!) courses? These were sort of like the sweet shrimp sushi with fried head — but all on one plate. Delicious.

From my cellar: 2014 Királyudvar Furmint Tokaji Sec. 90 points. Dried apple, and then some fruit, and kinda delicious.

Someone else brought this funny cloudy California white.

Puff pastry with wild mushroom, dill, and seafood mixto. Awesome! Like a mini lobster pot pie.

Clam nage with sorrel. Amazing clammy broth.

Soft shell crab (fried of course).

Grilled Monterey Bay Squid with green garlic. This dish I didn’t love as it with very briny.

Manilla Clams with Chorizo and Epazote. Amazing clam and sausage. Laurent’s clams are great.

1990 Domaine Fabien Coche Meursault 1er Cru Charmes. 93 points. Coche from another mother.

From my cellar: 1985 Nicolas Potel Puligny-Montrachet 1er Cru Les Combettes. 88 points. Not the best of my bottles from this batch. This one not dead yet but it had lost most of that zippiness. All fatness, honeycomb and butterscotch. For those who like really mature white burg this may still be ok but if you are sensitive to oxidation then it really is time to drink up unless you lucked out with some very pristine bottles.

Now comes the main event, the incomparable seafood tower

But first the sauces: mustard, aioli, horseradish, spicy mayo, mignonette.

The top level with crabs, lobster, clams, prawns, crayfish and more.

And we continue down to the bottle level with abalone, clams, oysters, winkles, and more.


And we had one for two people!

There was fresh uni too. And at this point, my flash batteries went out (eek) and I stupidly had no backups in my bag, so the photos are much higher ISO. This is how I left MY tower.

This is how everyone else left theirs. Wimps!

From my cellar: 2009 Chapelle St. Theodoric Châteauneuf-du-Pape Les Sablons. AG 91. Deep ruby. Redcurrant and cherry scents are complemented by dried rose and garrigue A juicy, red-fruited midweight, accented by a slightly tart edge to its tangy cherry and floral pastille flavors. The brisk finish offers good clarity and cut, with silky tannins arriving late.

Apricot Lane Farms Spring Lamb 3 Ways. Braised lamb neck spring roll, lamb “noisette”, roasted lamb shoulder, preserved lemon emulsion, ras el hanout scented cordycep, dates puree with cumin. The spring roll was the best part.

Someone brought this Spanish.

Braised Wagyu Miyazake Short Rib. Bourguignon Style. Pasta Handkerchief, confit cipollini onions & green garlic, black chanterelles.

I think Larry brought the Penfolds Pinot Noir Bin 23.

Mini Cassoulet. Tarbais Beans slow cooked for 7 hours, Toulouse Sausage, garlic sausage, duck leg confit, smoked pork belly bacon style, confit duck gizzard. This dish is also a stunner. One of Laurent’s specialties and well worth it for the sausage alone!

Les Fromages.

Trio of Sweet Milk Gelato (made by me) plated by Laurent. Flavors are: Pineapple Rosemary Sorbetto, Lavender Blueberry Gelato, and Brillat-Savarin Gelato with Sicilian Candied Orange

Chocolate Cremeux. White chocolate coconut cheese cake, coconut ice cream, matcha meringue, chocolat chips. Laurent is amazing with these kind of desserts — basically a chocolate coconut cheesecake, but deconstructed into many textures.
 On the right is Chef Laurent and behind him his busy crew.

This was another seriously epic night. We didn’t go too crazy with the wines since there were a lot of non wine people — there were plenty bottles, but more “normal” wines for us — but the food was absolutely over the top both in quantity and quality. Bravo Laurent.

For more LA Foodie Club dining reviews click here.

Related posts:

  1. SGV Nights – Seafood Palace
  2. Top Island Seafood
  3. New Bay Seafood
  4. Lincoln Seafood Restaurant
  5. Shanghai #1 Seafood Village
By: agavin
Comments (0)
Posted in: Food
Tagged as: Avocado Toast, bistro lq, BYOG, crab, Foodie Club, Gelato, Laurent Quenioux, Lobster, Pasadena, Seafood, Seafood Tower, shrimp, Sweet Milk, Uni, Wine

Late Night Longo

Apr09

Restaurant: Longo Seafood Restaurant

Location: 7540 Garvey Ave, Rosemead, CA 91770.  (626) 280-8188

Date: February 11 & June 10, 2018

Cuisine: Cantonese Chinese

Rating: Great Meal, Good Deal

_

The first week of February my SGV radar was buzzing about a new Cantonese place in the SGV. I think because Jonathan Gold wrote it up and then several friends went. Mostly they were talking about the dim sum but most Cantonese places are really 2 in 1 with nighttime banquet service.

Longo is on Garvey right next to the Longo Toyota. Lol.

It’s one of these big formal Cantonese places.

Peanuts.

Peking Duck (2/11/18). The meat was very good. This was a bun place. People have their preferences as to buns vs pancakes. I like both, but pancakes allow you to eat more!

NOTE: On my second visit, for my birthday, June 2018, I had called ahead (twice) and reserved Peking Duck — but when I got there they told me “no duck, sold out” — clearly they had sold away my duck to the highest bidder as I saw some on tables! I was fairly irritated.

Suckling pig (half, 2/11/18 & 6/10/18). Perfect pig. Really, really crispy with nice pork flavor.

What happened to piggy?

Lamb stew (2/11/18 & 6/10/18). Interesting.

Fish with garlic on bok choy (2/11/18). The garlic made it really delicious actually.

Here comes the giant King Crab!

Brian shows off the scale.

El Crab returns wokked with vegetables. Stir fried crab (2/11/18).

1A0A9888
Crab Legs with garlic (2/11/18 & 6/10/18) which was awesome.

Close up of that tender goodness.

And as egg custard (2/11/18) in the body.
1A0A9880
Crab parts fried with salty yolk (6/10/18). As I’ve several times found, this isn’t my favorite prep. A bit too salty and with that grainy yolky texture.
1A0A9896
Crab fried rice (6/10/18). Great stuff!

Fried tofu with mushrooms and broccoli (2/11/18 & 6/10/18). Very nice actually. Love the delicate sauce.
1A0A9905
Kung pao chicken (6/10/18). A nice tasty version. I got some tame dishes on this day because we had a bunch of SGV noobs in the crowd.
1A0A9911
Walnut shrimp (6/10/18). Fairly light, mayo forward version.
1A0A9921
Sole with black bean sauce (6/10/18). Turned out to be moderately spicy!

Pea tendrils with garlic (2/11/18).
1A0A9927
Ung choy (6/10/18).

Preserved fish eggs fried rice (2/11/18). Nice and salty.
1A0A9863
Vegetable fried rice (6/10/18).
1A0A9866
Simple lo mein (6/10/18). A lot of the Chinese food amateurs enjoyed this.
1A0A9932
Seafood chow mein (6/10/18). I always love this dish.

Weird sweet bean soup (2/11/18).
1A0A9950
Walnut soup (6/10/18). MUCH much better than the bean soup — actually kind of pleasant.
1A0A9942
Custard buns (6/10/18) on the house. I enjoy these mild sweet things.

And a bit of cake (someone brought on 2/11/18).
1A0A9936
For my birthday dinner (6/10/18) I brought some Sweet Milk Gelato I made:

On the left, a new flavor: Limoncello Zabaione Gelato, an eggy frozen zabaione made with Sorento Limoncello.

On the right, Gluten Free Triple Chocolate Cloud, Valrhona chocolate base, Valrhona cream cheese fudge, and gluten free oreo substitutes.

Got crabs?

The service was absolutely first rate the first time we came (2/11/18). The manager above really took care of us. The food was great too. Not the best Cantonese banquet I’ve ever had but really very nice with a lot of first rate dishes. The pig and crab were as good as it gets and the crab was a total deal at only $19-25/lb. The duck was very good too as were a number of the other dishes.

The second time for dinner (6/10/18, I had been there another time for lunch), the service was a bit different. They were mobbed. I had called ahead (twice) and reserved Peking Duck — but when I got there they told me “no duck, sold out” — clearly they had sold away my duck to the highest bidder as I saw some on tables! I was fairly irritated. They also took a LONG time to come over and take our order. Once it got rolling they were reasonably attentive. Food was still good, but they could have done a way better job with us.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

I’ll post but not bother elaborate on the wines:







6/10/18 dinner wines:
1A0A9845
1A0A9847
1A0A9857
1A0A9873
1A0A9881
1A0A9893
1A0A9935

Related posts:

  1. Late Night Medicine
  2. Elite Wine Night
  3. World Seafood is Elite
  4. SGV Nights – Seafood Palace
  5. Top Island Seafood
By: agavin
Comments (1)
Posted in: Food
Tagged as: BYOG, Cantonese cuisine, Chinese cuisine, Gelato, Longo, Longo Seafood, Peking Duck, SGV, suckling pig, Sweet Milk, Wine

SGV Nights – Seafood Palace

Oct27

Restaurant: Seafood Palace

Location: 684 W Garvey Ave. Monterey Park, CA 91754. (626) 289-0088

Date: September 24, 2017, July 14, 2019, and October 24, 2021

Cuisine: Chaozhou Chinese

Rating: One of LA’s best (and most authentic) Chaozhou places

_

My Hedonist group has been coming here for years, same location, same food, different name – formerly Seafood Village.

It’s actually in the mini-mall with Sham Tsem and the “hooker motel secret room” (see the post I linked in this sentence). Mysteriously, even thought he “construction” period transforming Seafood Village into Seafood Palace was like a year there is no apparent update. It’s still the same over-lit drop ceiling “palace” as before.

Pickled onions and boiled peanuts on the table.
7U1A3954
Jellyfish (7/14/19 and 10/24/21). Nice crunchy texture.

7U1A3967
Sliced cold pig’s feet (7/14/19). A bit gelatinous, but surprisingly delicious. Better sliced like this than whole!

Special order turtle soup. Since we had turtle soup at World Seafood Yarom has been determined to try it again.

The broth is delicate and savory, with an almost tea-like taste.

And all the crud that made the broth is as follows: bits of turtle, turtle fat, chicken feet, ginger, organs, god only knows. We actually picked at this repulsive looking plate and the meat was quite tasty.

We also selected two large lobsters.

1A4A6542

Chaozhou style duck (2017 and 7/14/19 and 10/24/21). Sort of like the duck version of Hainan chicken.

A vinegar sweet sauce for the duck.

Roast pigeon (2017 and 7/14/19 and 10/24/21). Tasty little fellows.

7U1A3971
Causeway style shrimp (7/14/19). Whole prawns crusted in garlic. Super delicious and so well cooked they could be munched whole.


1A4A6577
This is what most people come here for, the house special Chiu Chow Style Crab (Dungeness) – (2017 and 7/14/19 and 10/24/21). This is basically battered crab, fried with chilies and lots of garlic. I’ve also heard this called “Causeway Style.” Good stuff with lots of flavor. You end up sucking out the meat or just chewing on through.

House special garlic lobster. Not causeway style, but very tasty.

Roast pork (2017 and 7/14/19 and 10/24/21). Cured like a pastrami and very flavorful — also quite fatty as you would expect.

Scallion omelet (2017 and 7/14/19 and 10/24/21). Eggs and green onions.

7U1A3985

Special fried fish (2017 and 7/14/19 and 10/24/21). Lots of garlic flavor. Simple, but extremely tasty.

Mutton curry. Very strong flavored (but delicious) meat in a nice mild curry sauce.

1A4A6562

Bean curd with duck in Chui Chow brown sauce (10/24/21).

1A4A6592
Oxtail and lilly bulb with brown sauce (10/24/21). Star anise and black cardamon.
7U1A4035
Lettuce Cup Chicken (7/14/19). Yeah, PF Chang’s didn’t invent it wholesale!

7U1A4032
The lettuce cups and hoisin sauce.

1A4A6607
Frog with chives (10/24/21). Delicious.

Chilies with ground pork (2017 and 7/14/19 and 10/24/21). I’ve never seen Jalepenos per se in China, but they do have lots of peppers. Regardless, this was a fabulous dish as the pork was cooked in a great black bean sauce and the combination of the mild heat and the slightly sweet meat was wonderful.

Special Chiu Chow Style “lettuce” (2017 and 7/14/19). Evidently a classic. It head a bit of a porky taste so there must have been something in there with the veggies. Not bad.

7U1A4025
Rice porridge soup (7/14/19). A sort of congee-like concoction.

Special glass noodles with meat (earlier and 10/24/21).

Salty garlic fried rice. Excellent fried rice with a salty fishy taste.

White guy shrimp (aka walnut shrimp). Very heavy mayo’d version.

7U1A4022
Scallion beef (7/14/19). Slightly different, very succulent.

Cumin lamb or beef. Really tasty full flavored nuggets. Pretty tender too.

1A4A6632
Sweet and source pork nibblets (10/24/21).
7U1A4039
Sweet and sour pork ribs (7/14/19). Someone ordered the sauce on the side. Salty crunchy pork slabs (with some bone) with the sweet sticky stuff.

Chili sauce.

As usual now-a-days I brought some home made gelati from Sweet Milk, my private gelato label. Green Apple Moscato Sorbetto.

Rosemary Chocolate Gelato. Valrhona chocolate and milk infused with rosemary from my own garden.
7U1A4043

The 7/14/19 gelati:

Chocolate Peanut Pretzel Gelato — testing a new 80% chocolate fondant base made with Valrhona and Callebaut Chocolates — then layered that with a house made salty peanut pretzel ganache — you can’t see the base, it’s under the ganache — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #peanut #chocolate #valrhona #Callebaut #ganache #pretzel

Testing out two variants on a theme, first one: Bellini Sorbetto! — French White Peaches and Prosecco — made by me for @sweetmilkgelato — I love the Pozzetti (round tubs), but I do need to figure out how to decorate the small batches in an attractive way — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #Bellini #peach #Prosecco

Testing out two variants on a theme, second one: Dark Mimosa Sorbetto! — Blood Orange and Valencia Orange juice mixed with Prosecco — made by me for @sweetmilkgelato — I love the Pozzetti (round tubs), but I do need to figure out how to decorate the small batches in an attractive way — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #Mimosa #orange #bloodorange #Prosecco

The 10/24/21 gelati:
1A4A6636
Strawberries & Mascar-Creamy Gelato — A base infused with Mascarpone Cheese then blended with house-made Strawberry Curd — created by me for @sweetmilkgelato — my vain attempts to pipe a pretty decoration on top were uttery foiled by timing –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #cheesecake #mascarpone #cheese #strawberry #cream

 

Overall, Seafood Palace is just like Seafood Village and there is nothing wrong with that because it’s still great. Last time we had a few “more interesting” dishes and in 2017 there was a LOT of fried. Still, awesome meal!

Back again on 7/14/19 I thought execution was even better. This is probably my favorite Chaozhou place — a bit like Cantonese but not exactly the same, slightly more “unusual”. Lots of garlic!

Our return visit on 10/24/21 was also spectacular. Just a really great place.

It’s not really worth writing up the “motley cru” of wines that come to Chinese, so I’ll just list the photos here.




















1A4A6550
1A4A6548

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

Related posts:

  1. Top Island Seafood
  2. New Bay Seafood
  3. Shanghai #1 Seafood Village
  4. Dinner at the Palace
  5. Palace of Pepper
By: agavin
Comments (1)
Posted in: Food
Tagged as: BYOG, Chaozhou Chinese cuisine, Chinese cuisine, Chinese Food, Gelato, hedonists, Lobster, san Gabriel valley, seafood palace, SGV, Sweet Milk, turtle soup, 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 (1,464)
  • Games (100)
  • History (13)
  • Technology (21)
  • Uncategorized (16)

Recent Posts

  • Eating Geneva – Le Chat-Botté
  • Eating Corsica – Beach Lunch
  • Eating Baja – Somu
  • Eating Porto Cervo – Pergola
  • Eating Porta Cervo – Renato Pedrinelli
  • Eating Alghero – Macchiavello
  • Eating Porto Cervo – Clipper
  • Eating Porto Cervo – ConFusion
  • Eating Paris – L’Ambroisie
  • Eating Paris – Jean-François Piège

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

Recent Comments

Archives

  • February 2023 (3)
  • 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