Beer with me @ CANvitational

CANvitational is my favorite event of the year. I’m going to share with you the top three reasons why you should be attending this year’s Sun King CANviatational. 

  1. If you like beer and a good time (because duh), you should be here. CANvitational is the Midwest’s largest canned craft beer festival. (perfect reason to go) It brings over 65 breweries to the city of Indianapolis for you and your crew of beer lovers to sample all day long. I would even argue that your friends that don’t like beer should join. They may just end up liking beer after this festival. It’s the ideal festival to try all the beer your beer-loving heart desires and then maybe even fall in love with one or five of them. Bottom line.. I love the variety of beers they are able to offer. 

    2017 CANvitational

  2. The event takes place on Georgia Street and the PanAm Outdoor Plaza. FEAST your eyes on the rows of food trucks to feed your newborn beer baby once you’ve had just enough beer to think your left-hand looks appetizing. Bottom line here…food trucks. Duh.  
  3. I stick to what I know when out & about. I’m serious about this one. If I don’t find a beer that sounds like an intriguing pint of goodness, I’ll order a classic Budlight. 

Top THREE BEERS I’m looking forward to trying at the 2019 CANvitational ↓

4 Hands Brewing Co. | St. Louis, MS – City Wide Pils 

San Tan Brewing | Phoenix, AZ – Oktoberfest

Pizza Port Brewing Co. | Bressi Ranch, CA – Super Kolsch

All the deets for your weekend plans ↓

General Admission $50 | Gates open at 1PM-5PM

VIP (Early Admission) $75 | Gates open at NOON for those special gems

Designated Driver $10 | Gates open 1PM-5PM

Ready to get your tickets? Click here 

Can’t wait to celebrate the day with you!

Cheers,

Meg

Cookbook Lovin’

First things first, is it a cookbook or recipe book?

I’m cooking at home.. again! I picked up the Pretty Simple Cooking recipe book at Goose the Market. Goose the Market is a full-service butcher shop, also serving cheese, sandwiches, and drinks daily! WINE ♥ If you’re still in need of the Pretty Simple recipe book, then I highly suggest stopping in and grabbing one from Goose the Market.

Haven’t heard of Pretty Simple Cooking? It is a recipe book full of VEGETARIAN dishes.. be still my heart! Reasons I truly love this book →

  • Simple Ingredients – I’m 25 and my cooking days are just beginning. I’ll admit, my pantry lacked many of the ‘basics’ for cooking. I’ve managed to purchase a few different items for these recipes and my ‘basics’ are slowly growing. I take my recipe book with me to the market and find everything I need! No shame 🙂
  • Pictures – Food photos make everything better
  • The directions are easy to follow!
  • I love the quotes throughout the book.. favorite quote “If it came from a plant, eat it; if it was made in a plant, don’t” – Michael Pollan, Food Rules 

Santorini Bowl 

Gluten Free • Vegan 

I celebrated Valentine’s Day with a delicious Santorini Bowl! The bowl is packed with so many ingredients I had not used in recipes before, so I did purchase a few new items. From the ingredient list of this recipe, I picked up white wine vinegar, bulgur wheat, and kalamata olives. I’m excited to see how I can use these items a little more often in my cooking. The other items on the list are pretty common in other recipes… or at least I think they are 🙂

There is also a homemade Creamy Artichoke Hummus recipe in the book. I had NO IDEA hummus was so easy to make at home. Find me making homemade hummus from now on.. spending five-dollars on hummus is a thing of the past. Overall, I’d say it was a simple recipe to pull together!

Want the full version? Purchase your copy here 🙂

Cheers,

Meg

 

Hello, Green Bean

Guys, I’m falling in love with cooking. WHAT?! I don’t know how this happened, but I’m loving it and going with it ♥

I recently had some goods delivered by Green Bean Delivery. It was actually a lifesaver because Thursday is my delivery day and that also happens to be when my fridge becomes pretty bare. I will still be hitting up the market every week, but Green Bean Delivery provides a variety of brands that I’ve become a fan of.  I also really like selecting the items, aside from having a meal sent to me. Check below for a few of my faves!

 Current Faves  » All Available at Green Bean Delivery 

Cleveland Kraut – Roasted Garlic

Local Folks – Stone Ground XXPress

Farm to Kitchen Energy Bites – Honey Pistachio

HIPPEAS Chickpea Puffs – Sriracha Sunrise

Amelia’s Bread – Semolina

I always slice my bread and freeze it! I promise it will save for weeks 🙂

If you’ve fallen for all my faves, then go ahead and create your account.

Use PROMO CODE: FoodieIndy 

The promo code will give you 20% off your first THREE orders. I love a good deal 🙂  The discount is only for new members! Happy shopping.


After my delivery, I was inspired to use my local ingredients for something delicious.

BEHOLD

The Ultimate Kraut Sandwich

The goods – literally

 

What you’ll need: 

½ inch sliced Amelia’s Semolina Bread

1 tablespoon butter

1 cup spinach

2 tablespoons oil (avocado oil worked well)

2 tablespoons Local Folks Mustard

½ Cup Garlic Kraut  

1 large egg

Pepper

Salt

 

Additional Items to Add:

1 slice Goose the Market, City Ham

2 slices Goose the Market Bacon

Avocado 

Directions: 

  1. Start toasting the bread first, it takes about 5-7 minutes in the buttered skillet. Heat skillet to medium and toast each side to your desired preference.

    for your amusement.. here’s some spinach

  2. While bread is toasting, heat a second skillet to medium heat. Saute spinach and oil. The spinach will take about 5-7 minutes to become wilted. Add a dash of salt and pepper for extra flavor.
  3. After bread is toasted, add one tablespoon of mustard to each slice of bread
  4. Layer the spinach atop the mustard
  5. Layer ½ cup of kraut atop the spinach
  6. Using the buttered from before, cook one large egg to be over-easy
  7. Finally, top the sandwich with the over-easy egg and the second slice of bread.
  8. Enjoy!

 

Ok, let’s be honest.. we all know how to make a sandwich… but my directions will provide you with an ULTIMATE one. If you like the additional ingredients, then I highly suggest adding them. I tried a few variations of the sandwich and loved each of them! Please share your creations with me via Instagram/Facebook or comment below.


Ready to shop with Green Bean Delivery?

Use PROMO CODE: FoodieIndy 

The promo code will give you 20% off your first THREE orders. The discount is only for new members! Happy shopping. All ingredients can be purchased from GreenBean Delivery.. how convenient is that 😉

Cheers,
Meg

Vegan/Paleo Taco “Meat”

 

Cheers to January! It’s been a whirlwind of a month.

Did you start a new diet or lifestyle change this year? If so, I have a delicious recipe for you to add to your collection. If you have followed my gram for awhile now, you’ll know I completed a vegan challenge back in November. I loved the challenge most of all because it made me explore food I wouldn’t have regularly eaten. Since then, I’ve not introduced meat back into my diet and continue to love my veggie lifestyle!

This recipe is a paleo/vegan recipe brought to you by the wonderful, Laura Lea Balanced! She is one of my favorite recipe developers! Check out her recipe book ⇒ HERE

I know not all of my followers live a meat-free lifestyle but a plant-based meal is always a nice treat for your body. I must admit, the person I made this for does not follow any specific diet. I challenge you to make this recipe for someone who doesn’t eat plant-based meals on a day to day basis. They will be shocked by the flavor of this “meat”!


What you need

Taco Meat:

  • 1 Cup Raw Walnuts (I buy two of the small bags from the baking aisle)
  • 12 Ounces Cauliflower Florets
  • 8.5 Ounces Sliced Button Mushrooms
  • 2 Teaspoons avocado oil
  • 2 Tablespoons Nutritional Yeast
  • Serve in Romaine Leaves

Taco Seasoning:

  • 2 1/2 teaspoons smoked paprika 
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons onion powder
  • 3/4 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon coconut sugar

 

I surprisingly already had most of the ingredients in my spice cabinet. If you don’t already have these spices, then it will be well worth the investment for this recipe! I’m already looking forward to making this taco “meat” again for a taco salad night. Coconut Sugar is an ingredient in this recipe. I questioned if this was considered a paleo ingredient, but found a helpful blog post about the sugar HERE!

I’m also a huge believer in using a food scale when cooking. I’m still working on my cooking skills and this gadget really helps to get the exact measurement. I picked one up a while back and I use it more often than not. Check this one out on Amazon, if you’re interested in using one for cooking or keeping track of your food intake! Food Scale Here

If you notice from the photos, I find using a food scale very helpful! I picked one up a while back and I use it more often than not. Check this one out on Amazon if you’re interested in using one for cooking or keeping track of your food intake! Food Scale Here


The Process

Ahh! This recipe honestly couldn’t be any easier! I prepped the seasoning for the “meat” before I went to yoga. It took me about 10 minutes to pull it all together. I also went ahead and weighed out all the ingredients that needed to be cooked, so I could come back and quickly get started on the finishing touches!

Well, I became just a LITTLE distracted and burnt my walnuts. They were very crispy and I ended up only being able to use about half of them in the meat. This may have changed the texture of the “meat” slightly, but it was still DELICIOUS!

This recipe calls for a food processor, which so many of my friends have still not invested in. I know, I know there were a ton of spices you need to purchase… but this is your chance! This is a 10-Cup Food Processor that I would highly recommend. I use my food processor all the time and it doesn’t even compare to using the blender… because I know some of you still try to get away with that… or the Nutri Bullet 🙂

  1. Mix your spices from the TACO SEASONING LIST now, or while your veggies roast in step 5.
  2. Preheat oven to 350 degrees. Spread out the walnuts on a baking sheet and pop them in the oven for about 10 minutes. I forgot to set the timer…. so I HIGHLY recommend not leaving them in for no more than the 10 minutes.
  3. After walnuts are roasted, you’ll place them to the side and get back to them later!
  4. Laura Lea suggests lining the baking sheet with parchment paper. I am a believer in ALWAYS using parchment paper, but I’m sure you can sub for foil. Place the cauliflower and mushrooms on the baking sheet evenly. You’ll want to lightly coat ALL the veggies with avocado oil (or whatever oil fits your diet). This will help them roast and come out with a richer flava!
  5. I’m always one for browning the veggies a little longer, but suggested time would be 20-25 minutes in the oven.
  6. Once the veggies are roasted to your liking, take them out and allow them to COOL for about 7-10 minutes.
  7. After the veggies have cooled, add everything (Cauliflower, Mushrooms, Walnuts, Nutritional Yeast and Taco Seasoning) to the food processor. My 10-Cup Food Processor comes in very handy for this step 😉 Pulse just a FEW times in order to keep the chunky texture. Take a bite of the “meat” in order to check flavor and desired texture.
  8. I added about half a cup to each of our tacos! Serve & ENJOY! I saved the leftovers for the next day, but Laura Lea mentions they are good for up to 5 days.

Click HERE for the full cooking process, via LL Balanced ♥

 


Finished Product

HELLO, FRESH! Wow, the finished product truly did taste like regular taco meat. I could have eaten the entire bowl of taco “meat”, but I luckily kept it in the fridge for leftovers the next day. I used romaine lettuce leaves for my taco shell and topped the taco “meat” with avocado, cilantro, and sriracha.

As I work on my cooking skills this year, I’ll still be exploring the city of all the new restaurants. A new restaurant that currently has my attention is Nook, which is a Paleo Influenced Diner. When someone is living a Paleo Lifestyle, they enjoy unlimited fruits and vegetables alongside eating meat and seafood. This restaurant is ideal for me to be able to devour all the nutrients in their meals, while not consuming any trans fats, refined sugars, or processed foods. The first visit I’ll be ordering the Shiitake, Lemon, & Basil Cauliflower Pizza with a Grain-Free Crust!


Final Thoughts

Do you have to be vegan/paleo to make this recipe? NO!

Do you have to be paleo to eat at Nook? NO!

Consume food your body needs! There are so many eating lifestyles to follow these days. My decision to become meat-free was not a huge lifestyle change, it just happened over a period of time. Learn about the food you’re consuming & I promise you’ll learn to enjoy it even more.. and maybe even feel better! Tag me in your favorite vegan/paleo recipes & your favorite meal at Nook, opening February 6th! Check out their current site ⇒ NOOK

Cheers,

Meg

Holiday Cheer! #IMSLights

Happy Holidays! I consider Speedway, Indiana one of my most favorite spots around town. I was lucky enough to spend a year after college living in Speedway with one of my close friends (YAY! She’s now getting married to the person she met while living there!!) ANYWAY.. living in Speedway truly made me appreciate everything it has to offer. I spent many summer nights at Big Woods, playing their Giant Jenga and drinking way too many 10th On Main beers. I also celebrated the Greatest Spectacle in Racing the ENTIRE month of May… both years. It was amazing! I have some of my greatest memories of living in Speedway during the month of May. So, why am I talking about Speedway in December?
I’m talking about the Greatest Spectacle in all Holiday Lights! Lights at the Brickyard is open and the lights are bright as can be. The 3-mile drive is filled with fairytale characters, Santa in his own car, and Frosty sledding down the bleachers. I’m not an expert on holiday lights, but I will say they’ve made a pretty epic 30-minute drive through the IMS grounds. Might I add, you also drive over the bricks instead of kissing them at the Indianapolis Motor Speedway! Let’s be honest, no one wants to kiss bricks when it’s 20 degrees out. 
   
Plan a night in Speedway, then head over to the IMS to Lights at the Brickyard!
 
I’ve added a few dinner/drink ideas for you, and my favorites at each spot. Enjoy!
 
Dawson’s On Main – Wedge Salad, Spinach and Artichoke Dip, or The Wheeler Pizza
Tacos and Tequila – Tortas (no meat)
Big Woods – Pulled Pork Nachos with 10th On Main Beer
1911 Grill – Tater Kegs
Yogulatte – they serve coffee // lattes // hot chocolate AND froyo … get a treat after dinner for Lights at the Brickyard
I hope you enjoy your visit to Speedway and Lights at the Brickyard! #IMSLights
Cheers,
Meg

Update On the Plant Life #30DayVeganChallenge

Ah! So I must update you as I approach the final day of my 30 Day Vegan Challenge.  When I started this crazy challenge, I ultimately said I would not change my day to day activities. My week usually consists of at least two dinners or events out in Indianapolis. I’ve had to change my outlook on these events because of the lifestyle change I’ve made. My visit isn’t always based on how all the food tastes anymore (unfortunately). I’m now looking to see what kind of vegan dish they can prepare, how well the dish is prepared, and the overall service of the restaurant.

Today I’m sharing three spots I would suggest checking out as a Vegan in Indianapolis.

Piada Italian Street Food, Keystone at the Crossing

YUM! This has been one of my favorite meals this month. The Mediterranean Power Bowl is served with a Greek yogurt drizzle, so you must request the vegan option. The bowl is packed with delicious roasted veggies including broccoli, cauliflower, and my all-time favorite, sweet potatoes. The glazed chickpeas and pickled red onions on the bed of red quinoa with harissa made the bowl very filling. Wondering what harissa is? Harissa is a hot chili pepper paste that gives the bowl a little kick.

I highly suggest Piada if the people you are going with aren’t living a vegan lifestyle. It would be very easy for a non-vegan to fall in love with their menu 🙂

 

General American Donut, Indianapolis

Say what? A VEGAN DONUT! Donut dates are better than dinner dates. Seriously, we should all jump on the train of appreciating the morning hours a little more. I was pumped to start my day with a delicious cup of coffee, this mouthwatering donut, AND my friends. This is also the only bakery I know of in the city that offers vegan donuts. I’d like to mention how much I appreciated this treat in the month of my vegan challenge. It was close to the only sweet treat I was able to enjoy all month longgggg. (no pumpkin pie.. or pecan… or sweet potato casserole… yes, this was not ideal)

Go get your Vegan Hibiscus Donut and cup of black coffee at General American Donut Company. I highly suggest hanging in the shop to enjoy your treat. It’s a hidden gem in our neighborhood! It’s like escaping the city and bouncing back to the 90’s.

Prime 47, Downtown Indianapolis

Cue that’s what I like from Bruno Mars because this was the most wonderful lunch ever. Not only did I get this at Prime 47, but Chef Patrick made this dish during a Yelp Elite Event!! I’ll forever be thankful for the introduction to this delicious vegan creation.

The dish was a stuffed red pepper with a balsamic glaze… SO FREAKIN SIMPLE!! I mainly wanted to share this dish because he wasn’t prepared to make this, nor did he have to make this for me. I can’t say it enough, but I’m truly impressed by how many chefs have been so willing to serve me a vegan dish off the menu or switching up ingredients in order for me to enjoy my meal. THANK YOU to all those chefs, you’ll forever be loved by me!! I’d also like to mention that these were not my only vegan meals out in the city. I plan on sharing a few more in my final wrap up of the 30 Day Vegan Challenge.. so stay tuned 🙂

Check back soon for the final #30DayVeganChallenge update! ♥

Cheers,

Meg

 

 

30 Day Vegan Challenge

It’s a vegan party this month & officially day TEN of the VEGAN Challenge. I’ve been to multiple events, dinners, and spent busy days wondering if I’ll ever find a vegan option. I’ve learned a lot in just these 10 days, but overall I’ve had a pretty good experience with the challenge. I’m going to break down a few of the questions I’ve been getting in the first few days of the challenge.

Why did I want to participate in a vegan challenge? 

I truly wanted to share the experience with others. I have a unique lifestyle, but I want to share with others what the vegan lifestyle is like in Indianapolis. I’ll say, it was a challenge beyond belief to regretfully decline the lobster mac & cheese at Ocean Prime and even more so, the sausage at OcaSKB. I’m one to go out to eat often, therefore it has truly opened my eyes to the tasteless entrees restaurants attempt to serve for vegans… like can I get some flavor up in here?! It was almost laughable at the efforts, but maybe a realization they need to be more aware of what is being requested of them as an establishment in such a diverse city.

What’s been the hardest thing?

I’ll mention I did not eat meat on a daily basis before the challenge. I was also very picky about my cheese. So.. let’s see.. day eight we were treated to a dinner at Ocean Prime. I love desserts, but there aren’t many vegan desserts around town. The server brought desserts out that evening and it was just a jaw-dropping ten layer carrot cake. Now if you’ve ever explored my page enough, you’ll see multiple photos of carrots cake. This was the toughest pass I’ve had out at a restaurant.

While at home I’d say eggs are the toughest. I ate eggs for breakfast as an easy and lighter option. I’m struggling to find a good breakfast that isn’t oatmeal. I also attempted grapefruit for breakfast.. bless those that can eat such a tart treat in the morning. I enjoy my coffee too much to ruin it with the morning tart taste in my mouth. If you’ve got ideas, please share!!

So… let’s be real.. what have I been eating? 

My go to snacks have been pistachios, Brussel sprouts, and carrots. I need a snack that is filling, on-the-go, and little to no prep. I mentioned before I had to rid myself of all my delicious RX Bars. The RX Bars contain egg whites as a source of protein! If you’re not vegan and haven’t had these, then I give you permission to stop reading and go get you some.

As far as my meals go, I’ve been pushing through eating oatmeal for breakfast. I bought these adorable containers for my to-go breakfasts.. so at least I’m eating in style (finding positives in the challenge). My lunch is almost always a salad. I don’t eat salads like the rest of the population. I like to add minimal spinach to the bottom of the bowl, then just pile it with everything in the fridge. I’m talking sweet potatoes, almonds, mushrooms, beans, peppers, kraut, flax seeds, granola, and raw onions. I’ve never made a ‘bad’ bowl, so I’ll keep trusting my go with the flow attitude about this creation. My dinners have been eating out almost every evening, if not then I make about the same salad for dinner too (pairs well with liquid grapes ). I’ll share about these eating out experiences in my next blog post!

Any surprises? 

I’m tired like every afternoon. I’ve heard this happens often, but I’m ready for it to be over. It’s like I can fall asleep at any moment if I sit long enough. I’m looking forward to getting my energy back to normal or better yet, more energy!

I bought almond rice crackers and they had milk in them. It was the most disappointing news of the ten days.. like why would you not use ALMOND MILK in almonds crackers.

Added protein? 

I haven’t picked up any of the Vega Shake just yet. It’s a shake I’ve used for awhile and really enjoy it. I highly suggest mocha or chocolate. I’m planning on picking this up at the market this weekend! Other than the shake, I eat obviously a ton of veggies, tempeh, tofu, and beans. I usually add buffalo sauce to my protein for a little kick.

So, what’s your current challenge? I’ve enjoyed being able to challenge myself through many different situations. I’m wondering what it will be like at the end of the thirty days. If you are vegan, what ultimately made you stick to the lifestyle?

Check back soon for comments about all restaurants I’ve been exploring!

Cheers,

Meg

Caramel Apple Upgrade

Kicking it off with a COOKING at home experience. It may be considered baking but either way, it was easy peasy.

Happy Halloween my people. How do you get through Halloween? Consuming every piece of chocolate in sight… or are you drinking your daily serving of grapes? Whatever your Halloween festivities… you need to add these Caramel Apples to your evening.

Let’s be honest, caramel is just a dark and very sticky sugar. These little gems are enjoyed without that sugary coating, but I promise these are better. Audrey Barron, Ezra’s Enlightened Cafe was a guest on Indy Style last week. She made this recipe in the snap of a finger, so I was convinced this was my kind of recipe.

The goods you’ll need

Make the caramel by mixing these ingredients in a food processor! The recipe called for only 1/4 cup of soaked date water… but I used double that (or close to it). It didn’t get creamy until I added that extra water! Let me know if you have feedback on this 🙂

  • 1/4 cup dates (pitted), let them soak in water, then you’ll want to use that same water
  • 1/4 teaspoon cinnamon
  • 1/2 cup almond butter (Mara Natha Almond Butter)
  • 1/8 teaspoon salt
  • 1/4 cup soaked date water

Apples

New & Improved Caramel

I made a ton of apples with this mix! The recipe mentions four apples, but I obviously used more than four apples here 🙂

 

 

 

 

 

After it’s all mixed up coat those apples with the creamy caramel! I made a pretty thick coating on all of the apples. Once all the apples are evenly coated add your pistachio topping! This adds the perfect crunch to the apples.

Small FoodieIndy cooking tip.. smash the pistachios in a plastic bag and not a garlic press. The garlic press does not work, it more just gets stuck in the garlic press and wastes time. Learn from my mistakes!

Adding sticks to the apples would look really nice! I plan on traveling with my apples and the sticks don’t travel as well as one would hope.

Again, thanks to Audrey Barron, Ezra’s Enlightened Cafe for sharing the delicious recipe. If you haven’t been to the restaurant in Bripp, then you must go. It was truly one of my favorite spots outside of the downtown area. Stay tuned for a foodie trip!

Cheers,

Meg

FoodieIndy the BLOG

 

 

Hi, party people.. foodie people.. my people..

I’m excited to be starting a blog! My Instagram doesn’t share the story behind what I do and my hopes are I can share that here. I think if I go to a restaurant and love every part about it, I’m going to want to share more than a sentence about my experience. This new thing may also come up, it’s that I actually don’t eat ALL of the time. I’ll be excited to share with you about what else I do! The mysteries of Meg.. but not the foodie? (I don’t think that’s a real thing)

Why did I start an Instagram about food?

Ah, I love food and talking to people about it. So flashback two years ago, when I was a wee college grad, fresh into the ‘real’ world. I moved back to Indianapolis, after spending four years in Southern Indiana for college. I started my job as a teacher in August of 2015 and quickly realized I needed a new hobby outside of my career. I picked up running and then never picked up any other hobbies. I should have taken this time to maybe pick up sewing or something. I wasn’t that practical and just kept running. I was going out to eat ALL THE TIME and photographing the pretty plates along the way. It was a casual thing and maybe more of an annoyance to everyone else around me.. weird thing, but I don’t remember knowing anyone else that took photos of their food! WHAT?! A time came when I had accumulated like hundreds of these darn food photos and I wasn’t doing anything with them.  My dad had this awesome idea, which was to create a website like Zomato. I obviously didn’t follow that yellow brick road because it was clearly already a success story. The second idea was to start an Instagram page. I’d like to take credit for the Instagram handle, but my dad actually thought of it. Cheers to my father for the creative mind! When I first started the account, I was also making recipes at home. It was fun to share, so I may try to add a few to the blog too! I’m not a good cook, but I’d like to consider myself a smart cook. A smart cook just creates recipes and the other cook follows. Cheers to my fellow smart cooks! It started in September 2015 and has grown since! I’ve met wonderful friends along the way, and can’t wait to see where the new blog takes me. AND that’s it, the short and simple story as to why in the world I have an Instagram feed with food pics.

Check back weekly for updates on where I’m at around the town. Want to comment? Please do so. I’d love to know what you want to hear about!

Cheers,

Meg