urbanfoodie

*20-something, filipina american urbanite
(Minneapolis via NYC, SF, & the Chicagoland area)
*creator, consumer, and all-around enthusiast of food
Nov 4

Moussaka Polenta

moussaka-polenta

Perhaps you read my last post and are thinking that you may be gluten-intolerant. The first reaction is usually, “But, but…I love [insert glutenous food]!” Well, it’s like life. You can’t have it all, and the more you focus on your limitations and what you can’t have, the more miserable you are likely to be. (Still working on practicing what I preach*cough*).

There are a lot of foods out there that are naturally gluten free, and the market continues to meet the increasing demand for gluten-free menus and products. (Thanks to Patrick for his comment pointing out the joys of gluten-free eating at Brasa). Fruits, vegetables, legumes, and tubers are GF. (Hallelujah, potatoes are safe!) When I cook at home, it’s quite easy to be GF, with the main concern for meal planning involving starches. The following grains are all naturally gluten-free and serve as filling starch substitutes:

  • Amaranth
  • Buckwheat (really, the name is misleading)
  • Corn
  • Millet
  • Quinoa
  • Rice (phew!)
  • Sorghum
  • Teff (note: injera is often made with a blend of teff and wheat flour)
  • Wild Rice
  • Oats, if they’re labeled gluten-free. Many oats are cross-contaminated with wheat due to crop rotation and processing.

This is a recipe I made recently one Sunday night in preparation of the rest of the week (plus a few for the freezer that I pulled out when I was too tired to cook). In reality, it was a way for me to salvage a pan of tasteless polenta pizza I experimented with a few days before and use up some eggplants and peppers from the market. The inspiration is a cross between the Turkish imam bayildi (braised eggplant stuffed with tomatoes, garlic, onion) and moussaka (I posted about a veggie version of a while back). Both dishes often have ground meat, but I found it filling from the polenta and the eggplant (plus, good meat is expensive, yo).

Moussaka Polenta

  • Polenta (you can use store bought or make the polenta yourself from cornmeal)
  • 2-3 large eggplants, sliced in 1/2 in. rounds
  • 1 28-oz. can of crushed tomatoes
  • Olive oil for sauteeing
  • 1 large onion, chopped
  • 2-4 cloves garlic, minced
  • 1 c. carrots, chopped
  • 1 c. green pepper, chopped
  • 1 c. celery, chopped
  • 1 tsp. oregano
  • Salt, pepper
  • Optional: 1/2-1 c. cream cheese, soy cream cheese, or ricotta
  • 1 c. grated Parmesan, or another cheese that melts well and is a little salty

1. Preheat oven to 425F. Salt the eggplant slices, and let sit for at least 30 minutes to draw out water and accompanying bitterness. It looks like this. Use paper towel or clean cloth towels to pat the eggplant dry.

2. Cook the sauce. In olive oil, saute onions, garlic, then the celery, carrots, and green pepper with oregano, salt, and pepper. Add crushed tomatoes. Simmer until vegetables are tender and the sauce slightly reduced. Taste, adjust seasoning to taste.

3. Assemble. Layer 1/2 in slices of polenta at the bottom of a lightly greased 13X9X2 or larger baking dish (you might need two dishes, like I did). Pour a thin layer of tomato sauce. If you want to add some creaminess, you can dab on some cream cheese or ricotta at this point (usually, moussaka has a bechamel sauce). I used soy cream cheese that I had left over from a previous experiment. Then layer on the eggplant slices. More tomato sauce over the entire thing. Sprinkle cheese.

4. Bake for about 45 minutes-1 hour, making sure that the sauce is heated through, the eggplant tender, and the cheese is melted. I covered mine with foil. You may want to place a baking sheet under the dish you use, in case the sauce boils over. Let cool before serving. This is also good with extra rice.

moussaka-polenta


cooking | recipes | gluten-free | vegetarian | eggplant | Comments (View)
Jun 3
Carrot-and-Chickpea Salad Hello, June! Picnic potluck season has officially begun, and let’s face it - you probably don’t want to be spending a lot of time in the hot kitchen preparing your contribution. I always turn to salads because they’re usually easy, fast, and can make use of ingredients that are cheap or in season. Here’s a recipe for a carrot and chickpea salad that I brought to a potluck a while back. Smoky paprika and cumin get a punch with cayenne, and the whole thing is leveled out with fresh cilantro. This will be even more awesome when carrots come back into season in a couple of months. Carrot-and-Chickpea Salad Recipe from Food & Wine magazine, May 2010 2 Tbs. fresh lemon juice 1 garlic clove, minced 2 Tbs. vegetable oil 1/2 c. slivered almonds 2 packed cups cilantro leaves and stems 1 tsp. ground cumin 1 tsp. sweet smoked paprika 1/4 tsp. cayenne powder 1/2 c. extra-virgin olive oil Kosher salt and freshly ground pepper Two 15-oz cans chickpeas, drained and rinsed (I used 1 c. dried chickpeas, soaked overnight then boiled) 1 lb. carrots, peeled and coarsely shredded 1. In a food processor, combine lemon juice with minced garlic and let stand for 15 minutes. In a large skillet, heat the vegetable oil. Add the almonds and toast over moderate heat, stirring until golden, about 5 minutes. Drain the toasted almonds on paper towels and let cool. 2. Transfer half of the almonds to the food processor. Add the cilantro, cumin, smoked paprika, and cayenne pepper and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl. Add the chickpeas and carrots and toss. Garnish with the remaining almonds and serve.  This can be made ahead and refrigerated overnight. Garnish with toasted almonds before serving.

Carrot-and-Chickpea Salad

Hello, June! Picnic potluck season has officially begun, and let’s face it - you probably don’t want to be spending a lot of time in the hot kitchen preparing your contribution. I always turn to salads because they’re usually easy, fast, and can make use of ingredients that are cheap or in season. Here’s a recipe for a carrot and chickpea salad that I brought to a potluck a while back. Smoky paprika and cumin get a punch with cayenne, and the whole thing is leveled out with fresh cilantro. This will be even more awesome when carrots come back into season in a couple of months.

Carrot-and-Chickpea Salad

Recipe from Food & Wine magazine, May 2010

  • 2 Tbs. fresh lemon juice
  • 1 garlic clove, minced
  • 2 Tbs. vegetable oil
  • 1/2 c. slivered almonds
  • 2 packed cups cilantro leaves and stems
  • 1 tsp. ground cumin
  • 1 tsp. sweet smoked paprika
  • 1/4 tsp. cayenne powder
  • 1/2 c. extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Two 15-oz cans chickpeas, drained and rinsed (I used 1 c. dried chickpeas, soaked overnight then boiled)
  • 1 lb. carrots, peeled and coarsely shredded

1. In a food processor, combine lemon juice with minced garlic and let stand for 15 minutes. In a large skillet, heat the vegetable oil. Add the almonds and toast over moderate heat, stirring until golden, about 5 minutes. Drain the toasted almonds on paper towels and let cool.

2. Transfer half of the almonds to the food processor. Add the cilantro, cumin, smoked paprika, and cayenne pepper and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl. Add the chickpeas and carrots and toss. Garnish with the remaining almonds and serve. 

This can be made ahead and refrigerated overnight. Garnish with toasted almonds before serving.

cooking | recipes | salads | vegetarian | chickpeas | picnics | Comments (View)
Jan 5
Developing My Inner Home Cook - Mujadarrah (Lentils and Rice with Fried Onions) Around this time last year, I made the resolution to cook more, eat more whole foods, and cut down on meat consumption. Overall, I think it was a success (though I still have a weakness for SPAM, Flaming Hot Cheetos, and Diet Coke…shhh), particularly thanks to one of my best resources, Deborah Madison’s Vegetarian Cooking for Everyone, which I gifted to myself last Christmas. Lentils - superfood legume extraordinare - were my first task. I wanted to do something other than the standard lentil soup (one of the things I can cook in my sleep). With the slow-cooked carmelized onions, this simple dish packs a lot of flavor, is filling, and cheap. Perfect for your budget-conscious new year! Mujadarrah (Lentils and Rice with Fried Onions), from Deborah Madison’s Vegetarian Cooking for Everyone 6 Tbsp. olive oil1 very large onion, sliced into rounds 1/4 in. thick1-3/4 c. green or brown lentils, sorted and rinsedSalt and fresh milled pepper3/4 c. white or brown long-grain rice Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it’s a rich, dark brown, about 12 minutes. Meanwhile, put the lentils in a saucepan with 1 quart water and 1 teaspoon salt. Bring to a boil, then simmer for 15 minutes. Add the rice, plenty of pepper, and, if needed, additional water to cover. Cover and cook over low heat until the rice is done, about 15 minutes. Stir in half the onions, then cover and let stand off the heat for 5 minutes. Spoon the lentil-rice mixture onto plates or a platter and cover with the remaining onions.

Developing My Inner Home Cook - Mujadarrah (Lentils and Rice with Fried Onions)

Around this time last year, I made the resolution to cook more, eat more whole foods, and cut down on meat consumption. Overall, I think it was a success (though I still have a weakness for SPAM, Flaming Hot Cheetos, and Diet Coke…shhh), particularly thanks to one of my best resources, Deborah Madison’s Vegetarian Cooking for Everyone, which I gifted to myself last Christmas.

Lentils - superfood legume extraordinare - were my first task. I wanted to do something other than the standard lentil soup (one of the things I can cook in my sleep). With the slow-cooked carmelized onions, this simple dish packs a lot of flavor, is filling, and cheap. Perfect for your budget-conscious new year!

Mujadarrah (Lentils and Rice with Fried Onions), from Deborah Madison’s Vegetarian Cooking for Everyone

6 Tbsp. olive oil
1 very large onion, sliced into rounds 1/4 in. thick
1-3/4 c. green or brown lentils, sorted and rinsed
Salt and fresh milled pepper
3/4 c. white or brown long-grain rice

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it’s a rich, dark brown, about 12 minutes. Meanwhile, put the lentils in a saucepan with 1 quart water and 1 teaspoon salt. Bring to a boil, then simmer for 15 minutes. Add the rice, plenty of pepper, and, if needed, additional water to cover. Cover and cook over low heat until the rice is done, about 15 minutes. Stir in half the onions, then cover and let stand off the heat for 5 minutes. Spoon the lentil-rice mixture onto plates or a platter and cover with the remaining onions.

Deborah Madison | cooking | lentils | onions | recipes | rice | vegetarian | 2009 | Comments (View)
Oct 15
Part 4 in a Tomato Sauce Series: Deborah Madison’s Fresh Tomato Sauce Well, just in the last three weeks, it went from late summer to a peek at fall to winter and I guess back into late fall.  Alas, it is adieu to tomato season and this summer’s fresh tomato sauce series…but not without one more. I’ve made this sauce twice now, and it was a chance to revisit my inherited food mill with tomatoes (the previous attempt was gnocchi, a gummy semi-fail that needs to be rectified soon). As a warning, this is not “hard,” but it’s work. I made the mistake both times of doubling the recipe and tackling 6 lbs. of tomatoes, which meant my arm got a really good workout. It also took forever for the sauce to cook down to a desired thickness. But, damn it’s pure, fresh tomato goodness! The tomatoes were a tiny bit too acidic for me the first time I made this, so I added 1 tsp. of sugar. My second batch was a little weak on flavor so I pumped it up with some balsamic vinegar before reducing, per Deborah Madison’s suggestion. Vegetarian Cooking for Everyone proves once again that this is one of the best cookbooks ever, both practically and pedagogically. Simple, healthy, and delicious recipes every time. Fresh Tomato Sauce, from Deborah Madison’s Vegetarian Cooking for Everyone3 lbs. ripe tomatoes, quartered 3 T. chopped basil or 1 Tb chopped marjoram Salt and freshly milled pepper 2 Tb. extra virgin olive oil or butter Balsamic vinegar (optional) Sugar to taste (optional) Put tomatoes in a heavy pan with the basil. Cover and cook over medium high heat. The tomatoes should yield their juice right away, but keep an eye on the pot to make sure the pan isn’t dry. You don’t want the tomatoes to scorch. When the tomatoes have broken down about 10 minutes, pass them through a food mill. If you want the final sauce to be thicker, return it to the pot and cook over low heat, stirring frequently, until it’s as thick as you want. Season with salt and pepper to taste and stir in the oil.

Part 4 in a Tomato Sauce Series: Deborah Madison’s Fresh Tomato Sauce

Well, just in the last three weeks, it went from late summer to a peek at fall to winter and I guess back into late fall.  Alas, it is adieu to tomato season and this summer’s fresh tomato sauce series…but not without one more. I’ve made this sauce twice now, and it was a chance to revisit my inherited food mill with tomatoes (the previous attempt was gnocchi, a gummy semi-fail that needs to be rectified soon). As a warning, this is not “hard,” but it’s work. I made the mistake both times of doubling the recipe and tackling 6 lbs. of tomatoes, which meant my arm got a really good workout. It also took forever for the sauce to cook down to a desired thickness. But, damn it’s pure, fresh tomato goodness!

The tomatoes were a tiny bit too acidic for me the first time I made this, so I added 1 tsp. of sugar. My second batch was a little weak on flavor so I pumped it up with some balsamic vinegar before reducing, per Deborah Madison’s suggestion. Vegetarian Cooking for Everyone proves once again that this is one of the best cookbooks ever, both practically and pedagogically. Simple, healthy, and delicious recipes every time.

Fresh Tomato Sauce, from Deborah Madison’s Vegetarian Cooking for Everyone
  • 3 lbs. ripe tomatoes, quartered
  • 3 T. chopped basil or 1 Tb chopped marjoram
  • Salt and freshly milled pepper
  • 2 Tb. extra virgin olive oil or butter
  • Balsamic vinegar (optional)
  • Sugar to taste (optional)
Put tomatoes in a heavy pan with the basil. Cover and cook over medium high heat. The tomatoes should yield their juice right away, but keep an eye on the pot to make sure the pan isn’t dry. You don’t want the tomatoes to scorch. When the tomatoes have broken down about 10 minutes, pass them through a food mill. If you want the final sauce to be thicker, return it to the pot and cook over low heat, stirring frequently, until it’s as thick as you want. Season with salt and pepper to taste and stir in the oil.

Deborah Madison | vegetarian | tomato sauce | tomatoes | pasta | noodles | Comments (View)
Jul 30
Fasika Ethiopian on Snelling (just past University Ave) in St. Paul Ethiopian is hard to come by back in the ‘burbs where my family lives. My mom once asked in jest, “Ethiopian food? what’s that - dinosaur?” illustrating just the kind of thing that the hermano has to deal with there. So I knew I had to take him to get some tasty Ethiopian during his visit. My only experience with Ethiopian in the Twin Cities was at Red Sea on the West Bank, near the U….please do not let that be your only reference for this cuisine. With such a large African immigrant community here, I knew there was something I was missing. And that something was Fasika. The. Best. Ethiopian. EVER. Deep, complex spices permeate every morsel, leaving you with the impression that the ingredients have been simmering on the stove for hours and hours. If you’ve never had Ethiopian before, fear not. If you like Flavor (capital F for emphasis), then I implore you to give it a try. Your utensil is the tangy, perfectly spongy injera, with the structural integrity to sop up the saucy bits without the entire thing falling apart in your hands. Which brings up another point. Ethiopian is best shared with someone whose personal hygiene you trust and someone with whom you can eat like a sloppy fool. I am convinced that the man I am going to marry must pass the Ethiopian meal test (among other things). That means 1) you must love what we’re eating, and 2) we will have fun in the process (which doesn’t necessarily mean that you must eat gracefully, just that you have the open-mindedness to totally GO FOR IT). Preferably, you are also not my brother.

Fasika Ethiopian on Snelling (just past University Ave) in St. Paul

Ethiopian is hard to come by back in the ‘burbs where my family lives. My mom once asked in jest, “Ethiopian food? what’s that - dinosaur?” illustrating just the kind of thing that the hermano has to deal with there. So I knew I had to take him to get some tasty Ethiopian during his visit.

My only experience with Ethiopian in the Twin Cities was at Red Sea on the West Bank, near the U….please do not let that be your only reference for this cuisine. With such a large African immigrant community here, I knew there was something I was missing. And that something was Fasika.

The. Best. Ethiopian. EVER.

Deep, complex spices permeate every morsel, leaving you with the impression that the ingredients have been simmering on the stove for hours and hours. If you’ve never had Ethiopian before, fear not. If you like Flavor (capital F for emphasis), then I implore you to give it a try. Your utensil is the tangy, perfectly spongy injera, with the structural integrity to sop up the saucy bits without the entire thing falling apart in your hands.

fasika: injera

Which brings up another point. Ethiopian is best shared with someone whose personal hygiene you trust and someone with whom you can eat like a sloppy fool. I am convinced that the man I am going to marry must pass the Ethiopian meal test (among other things). That means 1) you must love what we’re eating, and 2) we will have fun in the process (which doesn’t necessarily mean that you must eat gracefully, just that you have the open-mindedness to totally GO FOR IT). Preferably, you are also not my brother.

ethiopian | family | faves | restaurants | st. paul | vegetarian | minnesota | Comments (View)
Jul 27
Farmer’s Market Find: rapini (aka broccoli rabe) a few weeks ago when the hermano was visiting, we went to my happy place (aka the Farmer’s Market). as i love to do, i sought after a “Farmer’s Market Find” - one ingredient that i have never cooked (or even eaten) before…that week, i noticed an interesting leafy green with strong, slender stems, tiny yellow flowers, and green buds reminiscent of broccoli. a fellow shopper informed me that it was, in fact, a relative of broccoli - rapini (also known as broccoli rabe). she told me that the vegetable is popular in italian cooking, and she often simply steams the broccoli rabe, then tosses with olive oil and red pepper flakes. indeed, the vegetable’s slightly bitter taste and slim fibrous stems echo the flavor of broccoli, which makes it a nice counterpoint to an al dente pasta and a hearty, fennel laced italian sausage. i tried Field Roast Italian vegan sausage, which i found to be a little too rubbery and artificial in texture. the hermano liked it though and suggested a searing before tossing together. this was all done in my wok and turned out to be a very plentiful and satisfying meal  - a great carb / protein load up for our bike ride arond the Grand Rounds. rapini, mushroom, and vegan italian sausage with penne and lemon dressing 1 bunch broccoli rabe / rapini, chopped roughly 1 package vegan italian sausage (find a good one, use the real stuff, or skip all together) porcini mushrooms, sliced red onion, thiny sliced lots of garlic, sliced red pepper flakes after cooking the above (be careful not to overcook the pre-cooked vegan sausage), dress with good quality extra virgin olive oil, the juice and zest of 1 lemon, salt and pepper to taste, and grate parm-reggiano cheese to finish

Farmer’s Market Find: rapini (aka broccoli rabe)

a few weeks ago when the hermano was visiting, we went to my happy place (aka the Farmer’s Market). as i love to do, i sought after a “Farmer’s Market Find” - one ingredient that i have never cooked (or even eaten) before…that week, i noticed an interesting leafy green with strong, slender stems, tiny yellow flowers, and green buds reminiscent of broccoli. a fellow shopper informed me that it was, in fact, a relative of broccoli - rapini (also known as broccoli rabe). she told me that the vegetable is popular in italian cooking, and she often simply steams the broccoli rabe, then tosses with olive oil and red pepper flakes.

Farmer's Market find: Broccoli Rabe aka rapini

indeed, the vegetable’s slightly bitter taste and slim fibrous stems echo the flavor of broccoli, which makes it a nice counterpoint to an al dente pasta and a hearty, fennel laced italian sausage. i tried Field Roast Italian vegan sausage, which i found to be a little too rubbery and artificial in texture. the hermano liked it though and suggested a searing before tossing together. this was all done in my wok and turned out to be a very plentiful and satisfying meal  - a great carb / protein load up for our bike ride arond the Grand Rounds.

rapini, mushroom, and vegan italian sausage with penne and lemon dressing

  • 1 bunch broccoli rabe / rapini, chopped roughly
  • 1 package vegan italian sausage (find a good one, use the real stuff, or skip all together)
  • porcini mushrooms, sliced
  • red onion, thiny sliced
  • lots of garlic, sliced
  • red pepper flakes
  • after cooking the above (be careful not to overcook the pre-cooked vegan sausage), dress with good quality extra virgin olive oil, the juice and zest of 1 lemon, salt and pepper to taste, and grate parm-reggiano cheese to finish

Farmer's Market Find | rapini | vegetarian | cooking | Comments (View)
Jul 14

lunch on day 2 of hermano’s visit - French Meadow Bakery & Cafe

the day’s plans involved a visit the Summit Brewery and an early dinner of Ethiopean food, so a substantial (i.e., let’s not pass out after one beer tasting), but light lunch was called for (i.e., we still wanted to be able to gorge on dinner). 

enter a regular favorite, French Meadow. i really like that this place serves quality, local, organic food in a very casual setting, though the mid-range prices generally keep me from indulging too often. (aside: i love to have brunch on a sunny morning out on their sidewalk.) the hermano was impressed with all the vegetarian options, debating betwen a tempeh bbq wrap and the organic tempeh reuben. i think the reuben was an excellent choice -  warm from the grill, hearty from the chunks of tempeh and melted cheese, and ever-so-slightly dripping from the tangy sauekraut. the sesame tinged slaw was good as well, though i wouldn’t personally put those two flavor profiles side by side.

maybe because thousands of years of evolution have influenced me to crave variety in my diet; maybe i’m just a glutton. either way, i am always a sucker for the combo lunch of soup and a sandwich. cool, peppery, and refreshing, the gazpacho embodied the deliciousness of a summer bounty. i’ve been less than impressed with their cold salad sandwiches (e.g., a dry curry chicken), and the egg salad was what you’d expect and a little bit less b/c i would hope for a tastier, more substantial bread to buttress the egg salad (perhaps some kind of whole grain wheat? rye?). perhaps you are also acquainted with the old game of “how can i gracefully eat this egg salad sandwich without getting it all over my lap.” 

my sandwich/soup was just enough for a light lunch, but i did what any good sister would do and helped the hermano finish off the reuben. and then we were off to a busy day of sculptures, beer, injera, and song. 

restaurants | minneapolis | vegetarian | Comments (View)
Jul 13

golden beets: last week’s farmer’s market find

technically, i am no stranger to the beet. formerly relegated in my mind to the corner of the salad bar that i never touch, over the last two years, the beet has gained favor in my kitchen. i have come to appreciate beets’ sweet, earthy taste and superfood properties, and i buy them at least every few weeks from the farmer’s market. generally, i prepare them by roasting the root for salads and sautéing the greens or using them as i would spinach (e.g., pancit guisado).


anyway, i was in search of a farmer’s market find last week and realized that my previous beet experience has only been with the stain-your-hands-purple-for-days red variety. so i decided to purchase some golden beets - all the same flavor of the red, sans bleeding (and freakishly purple urine - TMI, but it’s true! don’t worry, no pictures).


i went with a golden beet salad w/ goat cheese and dijon-shallot vinaigrette recipe from Martha Stewart Living via the bitten word. no green beans or haricot verts (i.e., fancy, skinny green beans) on hand though. i replicated this recipe for a brunch i had on sunday w/ the regular red beets. since the beans add the element of crunch, i recommend keeping them in the recipe (and careful not to overblanch them). this was surprisingly easy, yet looks fancy enough to garner the respect and admiration of your friends. always important for those fancy dinner parties. :)

well, i haven’t seen golden beets at the FM since two weeks ago, but if they make another appearance, they’re mine.

beets | cooking | vegetarian | Farmer's Market Find | Comments (View)
as soon as i picked up the hermano from the airport, he said that he wanted chinese. so off we went to evergreen chinese on nicollet. we ordered wheat gluten with pickled cabbage (left) and pepper fried mock pork (right).  we loved the crispy peppery mock pork. the strong vinegar flavor of the pickled cabbage is delicious as well, albeit an acquired taste. more suspect is the texture of the wheat gluten, strangely reminding me of ears…hmm. click here to see my favorite part of the menu. p.s. this was also an excuse for me to experiment with diptychs. weee!

as soon as i picked up the hermano from the airport, he said that he wanted chinese. so off we went to evergreen chinese on nicollet. we ordered wheat gluten with pickled cabbage (left) and pepper fried mock pork (right).  we loved the crispy peppery mock pork. the strong vinegar flavor of the pickled cabbage is delicious as well, albeit an acquired taste. more suspect is the texture of the wheat gluten, strangely reminding me of ears…hmm. click here to see my favorite part of the menu.

p.s. this was also an excuse for me to experiment with diptychs. weee!

chinese | minneapolis | restaurant | vegetarian | Comments (View)
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