Blossom Lady

As days grow brighter,

and gentle rains rouse the verdant spirits

from their dreamtime adventures,

we prepare, Wild Ones, to make those dreams real.

Out we pop from our buds!

stretching in langor toward the Sun,

the sweet scented moss 

tickling our noses,

guided by birdsong...

Doesn't Spring, somehow, always feel like the first time?

Now, of course, an Elven Queen would be fairly famished after a long Winter's rest.

A bright-eyed forage through the untamed forest and her surrounding fields could offer a delightful array of beautiful plant gifts!

But let's get one thing straight: those of you know me are aware of my eye-rolling tendencies towards the "seasonal cleanse."

Is Spring a time of renewal? Of course.  

But the body actually operates on a detox cycle, followed by a nutritive cycle, on a daily basis.

Do you clean your house four times per year? Of course not.

Then why, oh why, would you clean your soul's temple so infrequently?

I've prepared for you, my beautiful hatchlings,

a nibble that not only cleanses, but feeds.

Making your body strong,

your skin and hair vibrant,

your mind clear and ready.

Everything comes alive.

Everything awakens.

For nature is the ultimate Femme Vitale...

Spring Faerie Salad

Serves One
*all ingredients must be organic or wild grown

9 leaves of fresh dandelion
1 C  baby spinach
1/4 C grated carrot
1/2 C sprouts/microgreens (I love a blend: radish, alfalfa, sunflower, etc.)
1/4 C sunflower seeds
1/4 C nettle leaf
Raw unfiltered apple cider vinegar
Cold-pressed extra virgin olive oil
Celtic sea salt/fresh ground black pepper (know in certain circles as The Pinch-n-Grind)

Begin, my Loves, by grating several carrots. The easiest way? Give them a rough chop, then pulse in the food processor. Then you have some for the next few days. (You're welcome.)
Next, pull the dandelion leaves from their stalks, and tear gently with your fingers. Add in the spinach and carrots, and top with sprouts to form a gorgeous nest. Sprinkle with sunflower seeds and nettle leaf. Give it a light drizzle of the oil and cider vinegar, a pinch of Celtic salt, a grind of pepper, and you're there!

Dandelion is a bitter green, designed to detoxify the body by cleansing the liver, kidneys, and the blood. It also encourages fat metabolism and stabilizes blood sugar, while supplying the body with calcium, zinc, potassium, vitamins A, B, C, & D. A total powerhouse! Magickally, as with all greens, it is consumed to attract money, which just might come in handy as you get your dreams off the ground. *wink* 
We''re using eight leaves to symbolize personal power, for this potent dark green goodness also assists in making wishes come true...

Sprouts and microgreens are part of this magickal mélange to symbolize new life force emerging, and for their tremendous nutritional value. Carrots are filled with vitamin A, amongst other major nutrients, which keeps the signs of aging and stress off your face, helping to keep skin preternaturally young. Oh, and they're all about sex. Spring fever, anyone?

Sunflower seeds are amazing little health bites, so full of crucial minerals and vitamin E, to keep you beautiful inside and out...with a magickal boost to ensure success. Whatever you're conjuring, know you've got plant power on your side!

And what might this mysterious little faerie boat be carrying?

NETTLE BOAT-2.jpg

Why, it's nettle! 

Long used as a protective herb, fiery nettle also gives passion a push in the right direction. Love it already? Here's more: nettle is an immune-boosting, anti-inflammatory wonder that supports kidney and bone health. Beauty-wise, our brilliant plant friend promotes hair growth and flawless skin, particularly effective in treating acne, psoriasis, and eczema. It's also a renowned female tonic (just use it with caution, or not at all, if you are pregnant.)

Allright, my succulents,

revel in this Spring energy!

All my love,

xxx Alise

 

 

You Give Me Fever

Driving through the winding roads this morning

I rode a sharp turn

and beheld a most mystical sight:

White, flickering clouds

that danced the mountaintop

breathtaking in their undulations

like fierce flames

yet not foreboding,

not a warning to heed

but rather an invitation

like veils dancing in the wind

a reminder

stirring the awakening fires

"Time for action, " they whispered.

I wish I had captured it,

but like all magic,

it wasn't meant to be held.

Yes, my Beasties,

Spring has sprung.

Have we?

I want to give you a sexy gift.

A rising volcano inside,

ready to burst with all the secret plans we've made

under Winter's white cloak.

The passion is ignited,

the candle lit.

Feed your fire...

Chai Love You Cakes

  • 2 C raw cashews, soaked overnight, drained and rinsed
  • 1 C dates
  • 1 large organic apple (Pink Ladies work so well), finely chopped
  • 2 Tbsp garam masala
  • 1 Tbsp flax seeds
  • 1 Tbsp vanilla or 1 vanilla bean
  • 2 Tbsp raw coconut nectar
  • 1 pinch ground chili or cayenne pepper

Darlings, you can usually get the garam masala, which is a divine Indian spice mixture, at your health food store in bulk. If not, McCormack actually makes a version, though I doubt it's organic. If you have an Indian grocery near, you're a lucky soul! And then there are always online exotic spice merchants...

As with so many of these amazing raw food recipes, all you really need to do here is pulse your ingredients (minus the apple) in your food processor until the mixture clings to the center and looks dough-like. Then scoop it into a bowl, and add your apple. Save some for the topping! Press it all into a brownie pan, adding the apple on top and pressing down with your sweet paws so they anchor in there.

Score into 12 cakes, and pop it into the freezer for about an hour. Take the pan out, lift the cakes with a spatula, and nibble away! Store leftovers in an airtight container in the fridge.

Let the spices rev you! And let all those powerful nutrients and living enzymes give you the momentum you need to make your plans REAL.

Put your pirate ships out into the river, Fierce Ones, and see which return to you bearing jewels...

Spring has got your back,

and so do I.

xxx Alise

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Trip The Light Fantastic

It's a beautiful day!

Who has time for complications?

Not us, Babes.

Lets keep it simple.

And sexy.

How about a little mid-day getaway to your fave outdoor spot?

Bring a blanket, a date, and this dish.

A super-fast Vixen twist on a timeless Lebanese delight, bright and gorgeous, full of nutrients (and that ever-elusive vegan protein,) and, of course, lightened for bloat-free, easy digestion, which makes a behind-the-oak-tree tryst sooo much more fun...

Come on!

Tantalizing Tabouleh

Serves two.

  • 1 organic cucumber (skin on!), chopped
  • 1 organic zucchini, peeled and chopped
  • 1 pt organic cherry or grape tomatoes
  • 2 cloves garlic, peeled and finely chopped
  • 1 lemon
  • 1/4-1/2 C organic hemp seeds
  • 1/2 C flat parsley, chopped
  • Celtic salt
  • Pepper

Toss your veggies in a large bowl. Juice the lemon into the mix. (I like to squeeze it through my hand, catching the pits, but still feeling the juice run down my fingers...)

Add in the garlic, salt, pepper, and hemp seeds.

Toss. Get dressed. Go.

No, dude, these seeds won't get you stupid high, but the quality of protein will send you flying.

Raw power.

Plant power.

It gets us where we need to be.

Vibrant Lovers, 

let's just spin,

and whirl...

I love you.

xxx Alise

 

Seasonal Produce: Spring

And, it has happened.

Her petals have opened

to the sun, and to the wind

Botanical poetry, alive and well

bringing us back to joy,

with a creamy mocha center

and soft vanilla sage whispers.

And if the impossible beauty of the flowers have arrived,

then it must be time for...

Spring fruits and vegetables!

Oui! After eons of tubers (no offense, little underground starchy Darlings,) the new Spring collections are in!  

The mantra is always this: buy local, by organic. Produce that has to travel a long distance is invariably picked too early in order to look good upon arrival, so we end up with flavorless, nutrient-deprived food. Of course, depending on where you dwell, some things will never be in season, so when you crave, say, a mango in winter, just follow these tips to enjoy the best possible version of your plant loves. Go ahead, enjoy your old favorites, and make a few new friends while you're at it.. And use your senses! Does it smell luscious? Does it look vibrant and alive? Does it feel good in your hand?

Allright, Loves, let's see who's strutting down the primavera runway...

VEGETABLES:

ARTICHOKES - Look for tightly packed, intact leaves. Splayed leaves are a sign of not-so-fresh chokes.

ASPARAGUS - Once harvested, asparagus deteriorate rapidly, so place them in cool storage to retain freshness and nutrition. Look for firm, slim stalks and beautifully formed tips. Thick stalks can taste woody and kill your experience.

BELGIAN ENDIVE - I love Belgians! (wink, VK.) Choose endive with tips that have a pale, yellow-green color, and avoid wilted or browning heads.

BROCCOLI - Broccoli should be heavy for its size. Steer clear of dried or browning stalks and yellowing florets.

BUTTER LETTUCE - Bring home heads that look full of life! No wilting or browning.

CHIVES - You want graceful chives, uniform in size and color. Stay away from any wilting or yellowing.

COLLARD GREENS - Yesss! Collard wraps! Pick dark green leaves, but eat them quickly...once they turn yellow they're done.

CORN - Look for bright green husks, and don't be shy about peeling their clothing off. The corn beneath should be unblemished and juicy looking.

FAVA BEANS - If you are able to snag fresh favas, grab them! Young favas can be shelled, are usually small, and smell like Spring herself!

FENNEL - Another amazing addition to your repertoire! Licorice-y fennel grows wild all over Southern California and the Med-rim countryside...maybe that's why I love it so? (Actually it grows wild all over the globe.) Choose bright green feathery leaves and white, even bulbs. Add it to salads and raw savory dishes for a sexy kick.

GREEN BEANS - These should be crisp, firm, and vibrant. Stay away from dark spots and dried-out ends.

MUSTARD GREENS - Look for pretty, lacy green leaves, sans browning or wilting. And eat them quickly!

PEAS - Fresh English peas just scream Spring! Look for pods that are full, but not bulging. As soon as they mature, they become starchy and way less flavorful. Try to find ones at a farmer's market that have been just harvested.

RADICCHIO - Choose compact heads with tight, fresh-looking leaves. 

RADISHES - Go for bunches that are deep in color with solid roots. You want them firm and blemish-free. Avoid cracks.

RED LEAF LETTUCE - Select the ones that have fresh-looking, tightly packed leaves. Red leaf gets wilty quick, so enjoy it the day you market.

RHUBARB - Rhubarb (only eat the stalks, Loves) are quite tart, but when sweetened actually work as more of a fruit. Select unmarred stalks.

SNOW PEAS - You want the ones that are a bright green with flat, small seeds. They should snap when you pop them. Put them back if they look shriveled, dry, or discolored.

SORREL - If you haven't tried this delicious, citrusy green, do it now! Same rules of thumb as apply to all lettuces and greens. But these, in particular, need to be eaten the day you buy them. Let them sit and they become compost.

SPINACH - The younger the plant, the sweeter the leaves, so go for bright baby spinach. Hint: check the stems. If they are flexible, it's young.

SPRING BABY LETTUCE - So many gorgeous greens! Again, look for vibrant leaves, no wilting or discoloration.

SWISS CHARD - Grab dark green leaves with bright stems. And eat them fast!

VIDALIA ONIONS - The flatter the onion, the sweeter. Try it.

WATERCRESS - Choose bright green watercress that isn't yellowing or slippery. A fantastic addition to your salads or green shakes.

FRUIT:

APRICOTS - Choose ones that are rich in color, firm, and plump looking. These little ones bruise easily, but those can be used in jams, sauces, pureés, etc., so don't dismiss them. Their feelings will be hurt.

CHERRIES - The best ones are large (an inch or more in diameter), plump, firm, and rich in color. The deep, black cherries are always the sweetest! 

CHERIMOYA - You really have to strike while this baby is hot. This absolutely delicious, pineappl-ey/banana-ey/mango-ey fruit shouldn't be missed, but has a short shelf life, so seek it out, in all its dragon-skinned glory!

HONEYDEW MELON - The skin should be a an even cream, yellow, or white color, it should smell fragrant, and a tap should ring a hollow, not dull sound. Also, press into the area where the stem was. If it's mushy, bid it adieu.

JACKFRUIT - Another exotic yum! A ripe one will have a beautiful fragrance and yield to the touch. An unripe one will be hard with no perfume.

LIME - Easy: give them a squeeze. If they yield, they will be juicy.

MANGO - Color doesn't matter here. A ripe mango will give slightly when gently squeezed, and often a lovely sweet aroma. If it's hard as a rock, let it be.

ORANGES - Here's another example of a fruit that doesn't give it away by color. A ripe orange will look and feel juicy, like it's about to burst. Go for the plumpest ones.

PINEAPPLE - Are you ready? Smell the base of the pineapple. If it is ripe, it will grace you with its signature scent. 

STRAWBERRIES - These beauties should be plump, firm, well shaped, and uniformly colored. Avoid white tops, a tell-tale sign of being picked too early.
 

BLOSSOM LOVE. IMAGE BY  VK-RED DUVIVER.

BLOSSOM LOVE. IMAGE BY VK-RED DUVIVER.

Well now,

all that abundance should keep you busy for a while, no?

Let's get outside and have a little picnic together.

Is that a...rhubarb in your pocket...or...?

xxx Alise

Bites of Spring

She heard me complaining.

And now...

The warm air has returned,

with the Sun in tow.

All those rain showers

did indeed bring flowers,

and green everywhere.

Like emeralds.

Thank you, Darling.

I am forever grateful.

And inspired to craft one of my favorite dishes,

bursting with bright Spring color,

Light.

It's so sexy, I just  had  to post two photos!

It's so sexy, I just had to post two photos!

I absolutely love pesto.

Don't you?

Mountains of fresh basil, toasty little pignoli nuts...cheese...? 

No way, baby. 

This recipe has been Vixen-ized.

To start, I've swapped the basil with arguably the most nutrient-rich green around: Kale. Oh yes. And though I love basil with all my heart, it is difficult to grow year round, and pricey to procure off season. If you are fortunate to have a very sunny window, I encourage you to grow it there throughout the seasons. If not, stock up at the end of summer, make tons of batches of pesto, and freeze them in little containers.

Or, try this.

Purrfect Pesto

  • 1 bunch dinosour (Lacinato) kale, or 1/2 bunch regular kale, washed and chopped
  • 1/2 c toasted pignoli nuts
  • 2 cloves garlic, roughly chopped
  • 1/2 C nutritional yeast
  • 1/3 C Olive oil, and then some
  • Celtic salt

I like to toast the pignoli nuts in a teeny little pan, with no oil and a low flame. This allows the natural oils to release, and the nuts to brown very nicely. Just give the pan a little shake every few minutes to keep them from burning...

Place all he ingredients except the salt into your food processor or high-speed blender, and pulse until the mixture is blended and creamy. You can add a little more olive oil here as you like. I personally like it very creamy and oily (ahem.) 

Toss in a good pinch of sea salt, and voilá! Fresh, green, savory, and oh-so-tastly pesto for gluten-free pastas, vegetables or potatoes, as a spread on crackers or a sandwich, or as a soup base. And though kale is a superhero, it can be slightly bitter, so if you prefer a milder flavor, use these ratios for a basil or spinach version.

I wanted a raw dish, so I made zucchini noodles (as pictured) by first removing the skins, then making thin ribbons with a potato peeler. It's a good idea to drain the noodles in a colander while you're preparing the pesto, setting your table, etc., to release the excess water. 

Rule of thumb: 1-2 zucchinis per person, depending on how ravenous you are.

It works purrfectly as is, tossed with vegetable noodles for a completely raw dish (keep the nuts raw also, then), but also heats up like dream...just warm it gently in a little pan on a very low flame to preserve the flavors (and the enzymes.) It also freezes beautifully, so make extra!


Now come.

Have dinner with me.

Just us.

xxx Alise

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The May Pole Dance

The glorious blossoming of Spring eroticism...

Could there be a better holiday?

Beltane.

The ancient festival held on May 1st, honoring sensual pleasure and the incredible creative energies of the Earth and all her creatures, is all about pleasing and praising the body.

Isn't that just the best?

With or without a lover, now is the time for honoring our gorgeous selves, and connecting with nature in the most pleasing ways...

Adorning yourself with sweet blossoms is a purrfect way to begin. 

Image by  VK-Red

Image by VK-Red

What makes you feel really sexy and alive?

How about a saucy twist on the traditional Maypole...

A pole dance class may seem intimidating, but let me tell you it is incredibly empowering...when you can flip your legs over your head, the upper body strength alone will make you feel like Catwoman.

Wanna really peel away the old selves? Try a burlesque class. Trust me. I had the time of my life with Michelle L'Amour in San Francisco a few moons ago...everyone in the class did. If you're near a major city, look up performers who teach. You will be SO glad you did. (If you happen to be in NYC this month, check out Veronica Varlow's Spellbinding Burlesque class. It's going to be sublime. I'll be there, so get some friends together and dance with us! )  If you live in a far-off magical land, browse the web for videos and online classes. And definitely  delve into Kitty Cavalier's jewel box of a website...she knows just what you need to get your goddess mojo in gear...

And don't forget your lair. This would be just the time to lust up the den. Again, it's for YOU. With whom you share it, or not, is nobody's business. Candles, flowers, incense, new sheets, a gorgeous picture book to flip through while you daydream...

And, of course, La Cucina.

Your kitchen altar would wildly appreciate some fragrant fresh herbs and flowers...she just wanted you to know...

Which reminds me.

Food is sexy.

How about a voluptuous little cake, in the traditional festival style, but without all the pointless ingredients that sap you? I want you to be glowing and impossibly beautiful, blooming with great energy, when you cast your spell...

Strawberry Oat Cakes 

  • 2 C gluten-free organic oat flour 
  • 1 tsp baking soda
  • 1/4 tsp Celtic or Himalayan salt
  • 1 tsp cinnamon
  • 1 Tbsp Madagascar or Tahitian vanilla powder
  • 20 drops liquid stevia (vanilla or almond)
  • 1/4 C organic raw coconut oil, melted
  • 1/4 C almond or coconut milk
  • 1 jar sugar free, organic, fruit-only strawberry preserves

Preheat your oven to 350F. Use a little olive oil on a paper towel to lubricate (ahem) two muffin tins.

The real flavor secret here is in the vanilla powder. I use this one:

The warm, earthy-sweet vanilla spell it casts is world's apart from a traditional extract, and so much easier than dissecting a vanilla bean. I use it everything now...shakes, power balls, coffee...mmmmm!

If you can't find the oat flour, you can buy gluten-free oats in bulk, and blast them in your food processor or blender. Just combine all the ingredients except the preserves in a large bowl, and whisk until everything is well acquainted. The mixture will be a little sticky and oaty. 

Get in with your hands, and press spoonfuls of the mixture into the bottoms of the muffin tins. Keep them even. Now top each with a dollop of the preserves. You can give it as much as you like, but try to spread the preserves in the center, as when they bake it will spread to the sides and down, depending on how much you use. I like them gooey, so I use a little extra.

Bake for about 20 minutes. I overdid mine a little, so they were a bit crumbly, but sooo good...

The vanilla cake is heavenly, and the sticky topping just begs to be licked off fingers.

Revel in your beautiful selves, My Pretties. 

Bask in the joy and sensuality of the season...

I adore you.

xxx Alise

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Spring Style: Maiden Chic

She's finally arrived, that elusive temptress. A bit more than fashionably late, but we'll forgive.

You know her.

Goes by the name of Spring.

And she is gorgeous.

She makes the scene, always adorned in the very latest buds and blooms, surrounded by her entourage of feathered and furry tastemakers.

There is something to be said, after all, for making an entrance...

Take a cue from this couturier of Carnivale, and rock some of these:

Flower Crowns

This classic Pagan symbol of maiden sauciness is not for festivals alone. Why not sport a different one for each outfit? There are zillions of how-to tutorials out there if you're a crafty babe, and the creativity is endless. So many flower options, in every conceivable color and size, lush fabric options...you could make your own flowers, for that matter, just google some tutorials. Can you wield a glue gun like Emma Peel? Why not try some teeny baby birds, crystals, butterflies...

I just ordered two from 2Sisters1Closet, and I cannot wait to get them onto my head! I chose ones with tiny, delicate flowers, very simple and precious. One in white, one pink, and you know I'm going back for more.

Chokers

One of my all-time fave DIY accessories. There are soooo many ways to adorn your beautiful neck with these, and for pennies. Check out your local fabric/craft shops for ribbon yardage-just stick to very soft, ideally stretchy, fabrics. Also keep an eye on the width. I've fallen hard for embellished lace ribbon that ended up being too wide once I put it on, folded itself over, and lost it's effect totally. (If you're fortunate enough to live in or near a city that has a garment district of sorts, you're hit gold, my Loves. The options will be never-ending, but glorious!)

Simply cut enough ribbon to fit around your neck and leave some room to tie it in the back. You can hide it behind your hair if you like, or tie it on the side with a come-hither bow. Very sexy look. It makes people want to unwrap you...

Dresses

Slips, nightties, and other frothy frocks are year-round day and evening wear as far as I'm concerned. Even in the cold of winter, I manage to keep them in heavy rotation by adding sweaters or jackets (or just a warm shawl if i'm at home), and over-the knee knit stockings. They just make me feel sensual and wildly feminine. Oh, no, I don't sleep in them. I don't sleep in anything. But I've been known to wear them in lieu of a cocktail dress on many occasions. I remember showing up at an outdoor rock show my man was playing one Summer a few years back, and was being introduced for the first time to some of the other bands and their wives. I was wearing a mostly sheer peach georgette confection, held up by satin ribbon on one shoulder. When one of the ladies oohed and aaahed over my "dress," I said, "Thanks...it's a nightie," in a wicked whisper. I was fully aware that this could potentially alienate, but I figured what the hell, it's the truth. She looked a little alarmed, then came in close and smiled. Big.

So, scour not only Etsy and eBay for yummy vintage pieces, but also lingerie shops and online sites for slips, nightgowns and bed jackets that you can infuse your wardrobe with, year-round.

And, if you can splurge a little, and you want something a bit more refined, there's always the Dress Lust that can be satiated by visiting sites like 20th Century Foxy. Here's an emerald number I am dying for.

Skincare

Did someone order a Glow for Spring? Two products have hit my radar recently that I am absolutely crazy about. 

The first is a lickable feast by none other than ContessaCreate. 

Candyskin, baby. Oh...my...goodness...

This mask is heaven to experience. A few drops on in my hand feathered onto my face one evening became a heated spa in moments. I sank into a bath to let it work its spell on me. After inhaling in its dreamy scent for about forty minutes, I rinsed it with a little cool water, but decided to leave a bit on. Just to see what would happen. My Loves, I woke up the next morning looking amazing, but flaking ever-so slightly, as if I had done a light peel. So, I sloughed the old skin off with a buff-puff, and holy s**t!  My skin was gorgeous. Super-taut, radiant, and glowing! I will forever use this, in this exact same way, for photo shoots, acting gigs, and anytime I just want to look and feel fantastic.

For your gorgeous bod, I give you Acure Organics Cocoa Butter + CoQ10 Ultra-Hydrating Unscented Body Lotion.

I usually use pure coconut or jojoba oils to soften my skin, but I also like to have a product on hand for traveling, and to stash in my bag for a little hydration on long work days. I must confess, that up until now I've really never found anything that I love enough to stick with, but this lotion is sublime. It's very light, absorbing easily (unlike oils), which is necessary when you're on the go, and comes in a generous-sized tube, also excellent for travel. But the best part is the hydration. Here's a product that actually can walk the walk, not merely use the phrase "ultra-hydrating." The ingredients are stellar: A "curoxidant" blend of organic superfruits and herbs which help to reverse the signs of agin skin, active plant stem cells, and a highly pure and potent chlorella to boost cell renewal, and protect our collagen and enzyme fibers from enzymes that can destroy them. Amazing ingredients, radical results. My skin has never been so smooth and juicy!

Makeup

Oh, I love new Spring colors! My most fave makeup line, Vapour, has several new offerings that have my head spinning. All of their products are etheral and gorgeous, but I'm a rabid fan in particular of their Siren Lipstick. It contains rose buds, camilla oil, myrrh, lemon balm, pomegranite, and jojoba oil, and let me tell you there is no better way to adorn your pout, my Kittens.

They've got a new shade called...are you ready...?

"Purr."

Is my name on it? I mean, really. Ordering NOW.

Get going with your Vernal Vogue,  lovely maidens. 

Spring has kissed us all...

xxx Alise

 

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Friday's Child: What A Little Moonlight Can Do

Stargazers and Moonbathers,

My Loves, one and all,

Spring is tempting us with her nearness...

Adventures to be had,

Writhing in the grass, amidst wild herbs and flowers,

Kisses from sweet dewdrops, licked by the winds...

A Full Moon in Virgo comes to us this weekend,

Time to focus on our good health, my Gorgeous Ones.

Are you with me?

Take my tiny paw. 

I'll purr to you...

"Let's do it together."

xxx Alise

 

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