Enchanting Cherai

enchanting cherai

A few months ago, we revisited a place that we had discovered, quite by accident, a couple of years ago. We had so enjoyed our laid back holiday in enchanting Cherai, Kerala that we just had to revisit it!

So here we present Enchanting Cherai


Cherai Beach on Vypeen Island, would count as a natural wonder blessed with the sea and the backwaters within a couple of hundred yards of each other at some places on the island.

lake poyil, cherai
Lake Poyil

With the Perriyar river flowing in the east, the Arabian Sea lapping the shore in the west, a backwater called Lake Poyil lies between the two. Cherai beach itself is over 10 kilometers long, which makes it one of the longest stretches of beach in Kerala. And though it is just 25 kilometers from Kochi, as you drive towards Cherai you are transported to a different world.

cherai beach

As a result of the unique geographical proximity of the sea, river and backwater, you have on offer kilometers of shoreline with quiet and secluded beaches, acres of coconut groves and long stretches of backwaters where fishermen continue to use the traditional Chinese fishing nets.



The history of Cherai is a reflection of the history of India; European powers like the Portuguese, the French, the Dutch and the English vying with each other to control the spice trade and exploiting the differences between various local rulers in pursuit of their goal.

The Portuguese were the first to arrive in this area around 1500 when the explorer, Vasco da Gama discovered a sea route to India and landed in Calicut on 20 May 1498. Soon thereafter, taking advantage of the rivalry between the Zamorin of Calicut and the Rajah of Cochin, the Portuguese were able to establish a foothold in Cochin or Kochi.

Besides constructing a fort in 1503 and a church in 1507 in Pallipuram at the northern end of the Vypeen Island, the Portuguese also established the famous Vaipakkotta Seminary and Jesuit Monastery in 1574 where the first printing press in Kerala was started in 1579.

As a result of continuing hostilities with the Zamorin of Calicut, the Portuguese hold in Kerala became tenuous and they were eventually ousted by the Dutch in the seventeenth century. The Dutch, in turn, held sway till 1795 when Dutch Settlements in Kerala were surrendered to the British for ‘safe keeping’ to prevent a take over by the French.

Places of interest

The economy of Cherai is intrinsically linked to fishing with several boat yards, ice factories and food processing units situated around the harbor providing employment to the local population.

Munambam, one of the major fishing harbors in India, is at the northern end of the Vypeen island and the best time to visit the harbor is very early in the morning when the trawlers come in with a fresh catch of fish and to witness the traditional auction of the lots of fish that takes place.  So around 4.30 one morning, we left the resort in in an auto or tuk-tuk piloted by Biju.

biju cherai
Notice the ‘Be Kind‘ sticker I stuck on Biju’s auto-taxi!

By the time we reached the harbor, the unloading of the fish was well underway and the auctions were taking place. It was most interesting to look at the boats coming in, being emptied of the catch, being cleaned and the auctioning process. We considered ourselves lucky to have had this experience.

munambum harbour cherai
The catch being sold, bought and getting packed at Munambum Harbour, Cherai

What particularly struck us was the friendliness of those around. No one seemed to mind the two of us scurrying around with our cameras trying to get the best shots. In fact, just outside the wharf, one auto driver asked us to pose together while he took our photo.

at munambum harbout
Our morning faces at Munambum Harbour ! 🙂

Quite close to the Munambam Harbor is the Munambam beach and the Breakwater point, where the Perriyar river flows into the sea and must be visited just before sunset. We spent over an hour at sunset at the breakwater point taking pictures of the local fishermen fishing with rods and tackles as also others in their traditional canoes and small boats with outboard motors. And as you gaze across the estuary you can see the neighboring district of Thrissur.

breakwater point cherai
Breakwater Point, Cherai

Two other places of interest that warrant a visit, from a historical perspective, are the Manjumatha Basilica also known as the Basilica of Our Lady of Snows and the Portuguese Fort, both of which are located in Pallipuram en route to Munambam.

We spent a morning visiting these two places. We found the Basilica and its precincts, including a church that was first built by the Portuguese in 1507 and rebuilt by the Dutch, are well maintained.

Basilica of Our Lady of Snows
Basilica of Our Lady of Snows

Local legend has it that in April 1790 when Tipu Sultan’s invading army was camped on the banks of the Perriyar river near Aluva, the locals took refuge in the church and prayed for divine intervention. And their prayers appear to have been answered when miraculously, a mist spread around the church leading Tipu Sultan to believe he had reached the sea and he withdrew. To honor this miracle, the locals called the church to Manjumatha or Our Lady of Snows.

Maybe the clue as to why the Basilica is so well maintained can be discovered on translating the word Pallipuram, which in Malayalam, means ‘Place around the Church’. According to the records this name predated the arrival of the Portuguese in the area;. it is amply clear that there were Christians living in this area who had constructed a church, around which they lived. Given the fact that the Apostle Thomas came to South India in the first century AD to preach, this is hardly surprising.

old church, cherai
This church that was first built by the Portuguese in 1507 and rebuilt by the Dutch

And in the cemetery attached to the old church built by the Portuguese we discovered on the tombstones of some very recent graves Portuguese surnames, like Pinheiro, leading us to conclude further that there exists a vibrant Catholic community that still take pride in their Portuguese heritage.

Once again, we experienced the innate friendliness of the people of the place; the watchman opened the old church for us to look around and take pictures and I believe even cajoled the verger to ring the bells in the old fashioned belfry a couple of minutes before noon, just for our benefit.

We were given to understand by the locals that the annual feast at the Pallipuram church with an accompanying fair is the high point of life in Cherai and spreads over fifteen days. Some of the major attractions at the accompanying fair are a procession of fishing boats, sale of fishing nets and fire work displays. Fishermen from around believe that nets bought on the occasion lead to good catches. Incidentally, the church was elevated to the status of a Basilica only in 2012 following a decree issues by Pope Benedict XVI.

While the Basilica and its precincts are well looked after, the same cannot be said about the Pallipuram Fort, built by the Portuguese on the banks of a tributary of the Perriyar river, which lies in a derelict state, as can be seen from the photograph.

Portuguese Fort
Portuguese Fort, Pallipuram

The fort was constructed by the Portuguese in 1503 and is the oldest European fort in India. The fort itself is a hexagonal structure. The walls of the fort are 34 feet high and each of the eight faces is 32 feet. The main purpose of this fort was to monitor the traffic on the Perriyar, to and from the what is the present day Munambam port.

Within the fort there is an underground cellar, which opens into an underground passage. Locals claim the passage led to the Kottappuram or Cranganore Fort in Kodungallur, in Thrissur district built by the Portuguese in 1523 at the mouth of the Perriyar river where the ancient Muziris sea port is thought to have existed. However, it is more likely that the underground passage let to the nearby river front and was used to bring in provisions and facilitate movement to and from the fort during hostilities.

It is indeed shameful the way old monuments and structures of historical significance are allowed to deteriorate in India. Maybe its time the Archeological Department is closed down and some private trusts are entrusted with the upkeep of such places.

Though we have visited Cherai twice, there is one famous attraction that we have not visited as yet; the Varaha temple that is famous for its wood carvings of Lord Vishnu, silver palanquin and a temple chariot or rath that runs on wheels. Traditionally, a chariot festival takes place twice a year and involves the rath being pulled by devotees around the temple accompanied by drum beats.

Whilst you may or may not visit these places, the main attraction in Cherai is the main beach. We have been to many beaches in India, but nowhere do you find the same festival type atmosphere like in Cherai.

We spent many pleasant evenings, over two visits, on the promenade of the main beach watching the hordes of people enjoying themselves while fishing boats chugged north towards Munambam with the setting sun acting as a backdrop.

Usually, beaches at tourist destinations like Goa are filled with holiday makers; in Cherai it is different. Soon after noon, buses and cars start arriving and whole families or groups of friends disembark and make a beeline for the shore.

cherai beach
Cherai beach

And they all have lots of fun swimming or just playing around in the shallows, fully dressed, secure in the knowledge that the local restaurants have shower rooms where they can shower and change, for a price. Children play in the sand or fly kites that are on sale. Those who are not in the water relax sitting on the promenade eating ice cream or munching some snacks that are available at the numerous kiosks or street food vendors.

Food in Cherai

When on a holiday, as a rule, we try to eat at places which are patronised by the locals. In Cherai, a short walk from the resort where we stayed brought us to the main beach where there are a number of small restaurants, snack stalls and street-food vendors.

On our second visit, we discovered Lilliput, a restuarant which had opened a couple of months earlier and is run by Varghese Paul, a graduate from a catering college, assisted by his parents. We went there on the first evening of our stay and were so taken up with the food and the ambiance that for the rest of our stay in Cherai we ate at least one meal everyday in Lilliput.

What made us keep going back to the place, besides the attraction of eating in the courtyard, was the large selection of local dishes. With the help of Varghese we sampled Nadan kozhi curry (chicken curry), Kanthari chicken (chicken dry fried in coconut oil and small green chillies), Koonthal fry (deep fried squid), meen Mulakittathu Shappu style (fish curry), Vendakka Mappas (okra with a coconut base). We also sampled Vallam curry fish – the kind of preparation the local Vallakaran (boat men) make to carry on their fishing expeditions.

lilliput restaurant cherai
Lilliput Restaurant, Cherai

Besides Liliput, another place to sample the local cuisine is the Holiday Hotel that is located in nearby Cherai Junction, a couple of kilometers from the beach. Here too, the menu has a selection of Kerala food, including a number of pork dishes. If you love your pork with lots of fat, this is the place to visit.

Breakfast, though, can be a bit of a problem at Cherai Beach, since most of the restaurants cater to day tourists and therefore open only around lunch time. So, rather than eating breakfast in the resort, we used to stock up sweet parothas  that we had with tea/coffee in our room.

sweet parotha
Sweet Parotha

When we really felt like indulging ourselves, we either took an auto to Cherai Junction, where we had breakfast at the Holiday Hotel. Or we walked down to Blue Waters a three star hotel just off the main beach that offered a buffet breakfast, which meant skipping lunch at Lilliput.

How to get there

After reading this post, many of you will be wondering how to get to Cherai. But given its proximity to Kochi, which is well connected to the rest of the country by air and rail, getting to Cherai is a breeze.

If you fly in, the airport is around 27 kilometers away with prepaid taxis available. Or if you arrive by train, Ernakulam Station is 28 kilometers from Cherai whilst Aluva is 23 kilometers away. Or after a pilgrimage to Guravayur, you have to drive some 55 kilometers.

Where to stay

And staying is not an issue, with lots of accommodation available to suit every budget; from home stays that offer home cooked meals to three star hotels with conference facilities and five star resorts, you can take your choice.

On both occasions we visited Cherai, we have stayed at the Club Mahindra timeshare property, known locally as the Indriya Beach Resort. This is a five star property where local architecture has been tastefully incorporated. All the rooms are equipped with modern amenities like an air conditioner, television, tea/coffee maker, mini-fridge and 24-hour hot & cold water.

club mahindra cherai
Club Mahindra, Cherai

The eastern side of the property is the Poyil Lake whilst the opposite side overlooks the beach. On our second visit we we were allotted a room on this side and through the large bay window we got an excellent view of the sea throughout the day.

The people – the best reason to visit Cherai

We are frequently asked why we keep going back to Kerala for holidays and I guess that an important reason, besides the sheer beauty of the place that is sometimes also referred to as ‘God’s Own Country’, are the people.

They are friendly, helpful, without trying to exploit a tourist, as is the case in some other major tourist destinations in India. They are quite willing to pose for a photo or assist you with directions. In fact, we were pleasantly surprised when some of the small shopkeepers and vendors remembered us from our earlier visit.

I can see us revisiting Cherai again!

PS: Thanks to my husband, José for organizing these holidays, enjoying them with me and for all his inputs for putting this post together! 🙂

Maintaining Wellness: Healthy Food for a Healthy You Bingo

We love our food – but we’re always conscious of eating healthy. Consequently, we’re always looking out for ideas to eat healthy. I’ve come across a lot of interesting stuff in the recent past and decided to share it with you.

Healthy eating is one of the top resolutions this year, and this time around people vow to follow through – with all the diet-related diseases that cause distress on everyone, maintaining overall wellness has been a priority. Recent reports by CNN reveal that a healthy diet is not just a fad for most families; in fact, studies show that more people are improving their dieting habits. Findings by the US Department of Agriculture state that Americans are consuming fewer calories, and care more about the foods they buy.

I was pleasantly surprised to come across something called Healthy Food For A Healthy You Bingo.

Interested? Read on.

Healthy Food For A Healthy You Bingo

Though we’re geared towards food consciousness for a healthier lifestyle, we have to admit that picking healthy options will be a tad difficult, especially if we’re used to rich and saucy meals. To help us with this, USDA’s ChooseMyPlate.gov is encouraging citizens worldwide to participate in a game of “Healthy Food for a Healthy You” Bingo. Through this method, we will be motivated to opt for healthier alternatives — the bingo card has categories and measured food items instead of random numbers. We can keep track of our diet by marking off those which we’ve already eaten for the week, then reward ourselves with a prize if we’ve completely marked the card. The prize may not be as elaborate as Cheekybingo’s Wimbledon tickets or Disneyland trip for VIP winners — it may be as simple as a full-body massage or a new paperback, just to keep us motivated.

What does the “Healthy Food for a Healthy You” Bingo card look like? Health Edco created one, and grouped the food as follows:


· Choose Whole Grains – cooked oatmeal, mini bagel, cold cereal, corn tortilla, slice of bread

· Vary Your Vegetables – baby carrots, baked potato, black-eyed peas, broccoli, green beans

· Focus on Fruits – applesauce, banana, canned peaches, diced cantaloupe, fruit cocktail

· Get Calcium-rich Dairy – American cheese, cheddar cheese, string cheese, low-fat pudding, cottage cheese

· Go Lean with Protein – almonds, pinto beans, ground beef patty, hard-boiled egg, lean ham

Not only will these food items make us healthy, they will also provide a variety to the usual sources in each food group. Through this bingo game, eating healthier may prove to be a fun endeavor.

Making food fun – and staying healthy – what a great combination, don’t you think?


Bandra Food Memories

Those readers who have lived through the sixties and seventies will recollect that the daily menu at home had a certain sameness and at the same time, studiously adhered to the stereotype fare for a particular community. No experiments with Chinese or Italian or Thai or Continental fare.

Goan prawn curry
Goan prawn curry (Photo credit: Wikipedia)

In a regular meal for a good old fashioned Goan Catholic family like ours, rice with fish or prawn curry was the anchor, surrounded by other items like vegetables, meat, pickle and fried fish, if there was a surfeit of fish. Dals and other lentils were a rarity.

And of course, the vegetable was cooked by my mother in a true Goan style with lots of coconut scraping added. Sometimes the main course of fish/prawn curry and rice would be preceded by soup, a ‘side dish’ of beef accompanied by vegetable and/or a salad with bread.

On occasions like feasts and birthdays, pork made an appearance on the table, whilst chicken was so expensive that it was reserved only when we had guests. And only really important guests, not just anyone. More often than not, it was chicken xacuti that was on the table.

Gradually, in the late seventies, chicken started featuring in the meals a couple of times a week, if we managed to get our hands on ‘curry pieces’, a euphemism for the remainder of a chicken and sold at a lower rate than a whole chicken, after the breast and legs were segregated for delivery to the hotels and caterers.

For my generation of Bandra Catholics, procuring ‘curry pieces’ is part of local folk lore requiring persistence and diligent networking. Whenever two or more housewives gathered, they exchanged notes regarding where these could be obtained.

Based on this information, follow up action was initiated. I still recollect being conscripted, after being rudely woken up from an afternoon nap and sent scurrying on my bicycle to some cold storage or the other to buy a packet of curry pieces.

As the price of the bird became comparatively more affordable and because of the medical profession pushing white meat for health reasons, chicken has now become so ubiquitous that on a recent holiday to Kerala, we decided not to touch chicken, at all. Instead we concentrated on eating sea food and other Kerala delicacies, but all that is the subject of another post.

Eating out as a family, as we know today, was unheard and reserved for some major celebration, like a promotion at work. The only exception was a place called Pamposh, opposite National College, on Linking Road, where I was introduced by my dad to idlis, vadas and masala dosa. I still relish the last item and it is my first choice in any South Indian restaurant.

Rather, the eating out that we quite looked forward to was being invited by someone. Especially, if that someone was not a Goan, as it would mean a variation from the regular fare. Not that the regular fare was not delicious; its just that the palate becomes jaded after eating the same dishes on a regular basis.

With thanks to
Potato Chops and Boneless Chicken

We were particularly lucky to count amongst our friends many East Indian families. I loved being invited to their parties as I was sure that there would be a surfeit of pork dishes, including vindalho, sarapatel and if the occasion warranted, a roasted suckling. Plus the perennial favorite, duck moilee. And all this accompanied by fuggas or a pulav.

And as part of a more regular fare, for me the piece de resistance of East India food** will always remain the beef potato chop. Actually, it is not a chop, as one may imagine; rather is a a potato pattice stuffed with beef mince and shallow fried and the mince is prepared using the famous ‘bottle masala’. Bottle masala is an essential to East Indian cooking with almost any recipe requiring the addition of one or more spoonful of the powder.

Funnily, in those days, if you liked some dish you mentioned it to your host and if you were lucky, you would be invited to partake of the same the next time it was cooked or some was sent over. Today, if we like something we either ask for the recipe or more likely, Google it.

I could go on and on about the food I enjoyed when growing up, but I don’t want to bore you especially since you have so many other blogs to visit. Maybe, I will do some other posts of this genre in the future.

I am taking part in the Write Tribe Festival of Words 8th – 14th December 2013.


**For more about East Indian food watch Kunal Vijaykar, The Foodie, in a traditional East Indian village in Mumbai talking about their food.

Enhanced by Zemanta

Icing On Top

cinnamoncookiesI was first introduced to coffee with a sprinkling of cinnamon powder  a few years ago, when we were took Corinne’s cousin out for lunch. Whilst I can’t remember the meal, what I do remember was the aromatic coffee with cinnamon powder sprinkled on it.  I was immediately hooked and given a choice, I opt for  a little ground cinnamon with my coffee.

Recently, I discovered a new way of getting my cinnamon fix; take a bite-size cinnamon cookie  and pop it into my mouth. As it melts on my tongue, releasing the cinnamon flavor, I take a sip of coffee – sheer joy as the coffee and cinnamon mix.

Now where to I get these delectable cookies from? Well, we received a bagful of goodies courtesy Icing on Top, the brand name under which Ms Ayushi Shah, a Mumbai based creator of desserts, markets her creations.

We also received chocolate chip and lemon cookies and whilst both Corinne and I rate the cinnamon cookies as the best, there was a bit of a toss up regarding the other two, since Corinne liked the lemon cookies and I preferred the chocolate chips. But you will have probably figured out which cookies we are likely to re-order. The goodie bag, also contained cake pops, a chocolate mud pie, a slice of red velvet cake, an oaty caramel crunch and shot glass desserts in three flavors, viz. chocolate, hazelnut and blueberry.

I didn’t find the cake pops  too great to taste but I guess are less messy than a pastry or cup cake, if kids are around. Just suck or bite the pop and toss away the stick.

The cake slice, a red velvet sponge layered with cream cheese frosting, looked good but had a very indefinable taste.

The oaty caramel crunch was certainly crunchy. However, to me, the filling tasted more like chocolate than caramel. Also, I do wish Ayushi would add a ‘lite’ version with less filing. If that is available, I would certainly order.
The mud pie and shot glass desserts cannot be described, only experienced. The blueberry shot glass was good, but then I am not too big a fan of blueberry preparations. However,  the chocolate and hazelnut shots were simply scrumptious. The next time we entertain, you know what the dessert will be!

We  got the bag of goodies around five days ago and the mud pie is as moist and fresh as ever. Every other night we round off dinner with a scoop of mud pie and a dollop of vanilla

Icing on Top  has an outlet at Kemps Corner,  but I understand that the brand  is primarily into home deliveries. And one important point – Ayushi and her team are purely vegetarian and hence all the preparations are egg-less.

We are looking forward to ordering some goodies from Icing On Top and trying out some other creations of theirs.  Take a look at their menu here.  They can also be found on Facebook.

Enhanced by Zemanta

Xacuti and Other Goan Food

Fish curry Rice thali
Fish curry rice thali

Goan food? I can wax lyrical about it!

Ask anyone which dish they associate with Goa and the inevitable answer will be the fish curry/rice. Even a vegetarian in the sample of your  survey, is likely to give you the same answer. Without having even smelt the aroma of the curry, much less tasted it.

And the finding of the survey would quite accurately reflect the eating habits of the average Goan, cutting across religious lines. Even today, the best fish curry can be had in the small restaurants and eating places run by Hindus and partonised by the local population.

I attribute this unparallelled  dominance of fish curry and rice to geographical location and climatic conditions of Goa. Besides being  a coastal state,  two major rivers, viz. Mandovi and Zuari,  and their numerous tributaries flow through Goa.

As such, sea food is plentiful. Or at least is was, till the tourism started booming. Now the best of the daily catch moves straight from the beach or dock to the five star hotels catering to the tourists. Today,  living in Mumbai I eat more seafood at a cheaper price than the average Goan in Goa.

Again, being on the coast, coconut trees dot the state, which takes care of the main ingredient of the curry. The other ingredients like chillies were grown locally and only the spices had to be brought from outside. In any case the Vasco da Gama came to India in search of spices, so the Portuguese rulers of Goa ensured that these were always available.

Mutton xacuti

The other element of this tasty  bundle, viz. rice, is cultivated in the paddy fields that still line the roads as you drive through Goa. In fact, historically, wealth in Goa was measured in terms of bhattan (coconut groves) and khetan (paddy fields) one owned and from the former the term bhatkar (landlord) originated.

But Goan cuisine has more to it than  fish curry with rice. Or Prawn Caldinho, a mild coconut based curry with lady fingers. Or Amot Tik, a hot and sour curry made with shark or squid or other coarse fish. Or Prawn Balchão, a hot pickle. Incidentally, the last item in available in shops in Goa, packed in special plastic container that can withstand the pressures of air travel.

And if there is one dish, more than any other, that would epitomise Goan cuisine at its best, it  is Xacuti (pronounced as shakuti). Made either with chicken or mutton, it is an inclusive dish, that is eaten by all Goans, irrespective of their religious beliefs.  Again, like the fish curry, the best Xacuti is cooked by the Hindus and should be eaten, not in a restaurant, but as a guest in someones house.

Once more,  the main ingredient is the coconut, though in this case, the dish using copra or dried coconut tastes better. But then, coconut is mandatory in Goan cuisine.  Vegetables,  were never popular in Goa in the old days.  I remember overhearing my mother sharing a recipe of a vegetable dish with someone and concluding with the admonition that a generous sprinkling of coconut scraping was necessary for ‘taste’.

To prepare xacuti, the coconut and the spices are lightly roasted till they turn brown and then ground to a coarse paste. And as a manifestation  of the dire economic circumstance of the Goan economy under the Portuguese rule, the chicken or mutton was chopped into very small pieces, so that a small fowl or a little mutton could to go round for  a large family.

Though many Goan families kept a few goats for the purpose of milk, mutton was always a luxury. But every house reared a few  chickens mainly for eggs. And if an important guest, like a cousin from Bombay, suddenly arrived, a chicken was quickly ‘conscripted’, dressed and cooked.

Goa is famous for a host of chicken dishes; some are simple curries but have fancy Portuguese names.  For for some reason, unfathomable to me,  one dish that has captured the popular imagination is  chicken cafreal, a kind of barbecued chicken. There is a restaurant in Saligao in North Goa, close to the popular Calangute beach,  that claims to have popularised the dish.

Besides sea food and chicken, the Catholics in Goa love pork. In the pre-liberation days,  there was no electricity and therefore no cold storages. So pork was not available on a regular basis. Dishes like sorapatel, a spicy curry of pork and liver cut in small pieces, were cooked only for feasts or parties. Or if it was a feast fit for a king, the piece de resistance would be leitão assado or roast suckling.

Poi – one of the many types of Goan bread

More likely, pork  would be was reserved for making chouriço ( sausages), which were then placed in oil or smoked over the wood fires that people cooked on. Or some of the meat would be salted and dried in the sun to make khara maas or salted meat, which would subsequently be used to prepared a chilli fry with lots of onions. Now, with pork readily available, besides sorapatel, other dishes like addmaas or curry of bone meat, is a staple item on the menu of many eateries in Goa. Both these dishes can be had with sanas or steamed rice cakes.

If  Corinne and I were to host a party in Goa (not very likely, though), the menu would comprise of a salad, mutton xacuti, chicken cafreal, pork sorapatel, fried fish, a fugad or vegetable dish and pulao.  And of course sanas and  an assortment of Goan breads like the poi in the picture.

Goans also have an assortment of sweets and desserts. But that’s the subject of another post!

My apologies to the vegetarians reading this post. What to do – we Goans are like this only. 😉



Today we’re on X of the Blogging From A to Z April Challenge.



Picture Credit: Kake Pugh via Compfight cc

Enhanced by Zemanta