♥ Be-Love series: Red Velvet cake ♥

Hello!! I was so busy last few weeks, I'm moving out, so many things to pack... and I couldn't finish my Be-Love Series, so here it is.
Baking a cake or a heart shaped one for Valentine's Day is something usual. Anyway this was my first experience in 'romance bakery' and The experiment called : Red Velvet cake, an American typical dessert.

Tea&Love

Vintage ad 'I feel a kiss coming on!'

On my previous post, I showed a vintage makeup brand whose one of its star products, was a cream blush for instant rosy cheeks and lips. Red is blood, Red is tempting, even in cakes.

Funny retro ad

A Red Velvet Cake is a cake with a dark red, bright red or red-brown color. It's traditionally prepared as a layer cake topped with cream cheese. Nowadays the reddish colour is achieved by adding red food coloring. This cake is well-known in United States and Canada. However, it's widely considered a Southern recipe.

The Red Velvet cake is confused on its origins. Because the ingredients were expensive to buy, cake itself was considered to be a rich man's food in early America. After the American Industrial Revolution took place between late 18th century and mid 19th century, baking ingredients were easier to come by and made more affordable for the common folk. At that time, cake became more of a common dessert rather than a delicacy afforded only by the well-to-do. 

In fact, in the 1920's a story and a recipe began circulating around America, about a cake that was served at the restaurant in New York's Waldorf Astoria. The legend says there was a woman who was staying at the hotel, she loved the caked and she had sampled there so much that she wrote to the hotel, asking for the baker's name and a copy of the recipe. The recipe arrived in the mail alongside a rather large bill. As soon as she saw the excessive bill, the woman was so furious that's why she copied the recipe and sent it to everyone she knew. 

The main ingredient, most Southerners won't do without in their homemade recipes, is cocoa. Many believe the additional ingredients of vinegar and buttermilk will turn the cocoa into a deeper red color due to a chemical reaction. During World War II, some bakers who refused to forgo the cake's signature color despite food rations, used boiled red beets instead of food coloring for their secret recipes.

On the other hand, other people believe its name, red velvet, is because of bakers used to add some brown sugar and its colour was never red. Then food colorings came along. John A. Adams had a fairly prosperous extract business until the Great Depression. His company then started setting up displays to drive business…of course the picture was of a bright Red Velvet cake. With purchase of his red food coloring came the Red Velvet Cake recipe :)

I've followed next recipe and demonstration from Joy of Baking.com

My Red Velvet Cake

My Red Velvet cake

Three layers red velvet cake:)

A resurgence in the popularity of this cake is partly attributed to the late 80's film Steel Magnolias in which the groom's cake (a southern tradition) for one of the film's main character, is a red velvet cake made in the shape of an armadillo.

Have you ever made a Red Velvet cake?

Would you like to make it?

Love,

♡Lorena Be-Bop♡

I'm your Hoochie Coochie Girl

Hello Dearies! Today, as I said on Facebop, I'm bringing along a different post and a new section on the blog, called: risqué. 

Have you ever listened to this song? 

'Hoochie Coochie Man' is a blues written by Willie Dixon and first recorded by the great Muddy Waters in 1954 in Chicago. The song was a major hit upon its release, reaching #8 on Billboard magazine's Black Singles chart. The intro and verse to Muddy Water's version feature stop-time while the chorus features a refrain. According to an account by Dave Van Ronk, Muddy Waters stated that the song is supposed to have a comic effect. 

The gypsy woman told my mother

Before I was born

I got a boy child's coming

He's gonna be a son of a gun

He gonna make pretty women's

Jump and shout

Then the world wanna know

What this all about

But you know I'm him

Everybody knows I'm him

Well you know I'm the hoochie coochie man

Everybody knows I'm him

I got a black cat bone

I got a mojo too

I got the Johnny Concheroo

I'm gonna mess with you

I'm gonna make you girls

Lead me by my hand

Then the world will know

The hoochie coochie man

But you know I'm him

Everybody knows I'm him

Oh you know I'm the hoochie coochie man

Everybody knows I'm him

On the seventh hours

On the seventh day

On the seventh month

The seven doctors say

He was born for good luck

And that you'll see

I got seven hundred dollars

Don't you mess with me

But you know I'm him

Everybody knows I'm him

Well you know I'm the hoochie coochie man

Everybody knows I'm him

The hoochie coochie was a sexually provocative belly dance that originated at the Philadelphia Centennial Exhibition in 1876. It became wildly popular during and after the Chicago World's Fair in 1893. Described by the New York Journal in 1893 as 'Neither dancing of the head nor the feet', it was a belly dance performed by women of an Eastern European gypsy heritage, often as part of travelling 'sideshows'. Gooch, goochie or gootchie was apparently already a term in the American South term for a woman's vagina, and hoochie coochie has been suggested as referring directly to sex.

Since the dance was performed by women, a 'hoochie coochie man' either watched them or ran the show. Alternatively, from the directly sexual meaning of hoochie coochie, he greatly enjoyed sexual intercourse. The dance was still popular at the Louisiana Purchase Exposition: the World's Fair of 1904, but had all but disappeared by the Second World War; the song was therefore harking back to an earlier 'golden' era.

Bellydancer, circa 1893 (source)

That said, in relation with the title, I'd like to show you a magazine from 1946. I got it at the same  vintage fair in Barcelona, where I bought Elvis' vinyls too.
Paris-Hollywood was a French erotic magazine. It reminds me of the classic 'Picturegoer' magazine, because it's feauring stars and showgirls of stage and screen too, but a little more risqué in content at times. There are some 'art pose' pictures. It's printed on similar newsprint type paper. Monotone covers and interior mostly. Mine has a centre page pull out art pin up too.
Our cover girl is Lily Bontemps. Born in 1921 and she died in 1979. She was a pretty woman who starred in 8 films, some with Louis de Funès who wasn't known yet as he is today:

- Le bagnard (1950).

- Le Chéri de sa concierge (1951).

- Au diable la vertu (1952).

- L'île aux femmes nues (1952).

- Le Chevalier de la nuit (1953).

- Scènes de ménage (1954).

- L'amour à la mer (1962).

- Au pan coupé (1968).

Lily Bontemps in the film 'Au diable la vertu' (1952) (Source)

Au Diable La Vertu! release poster

And now...this is the gallery of pics. Hope you like them :)

Cover #73 Paris-Hollywood 

Pin Up art of the centre page

Strip tease

Back cover #73 Paris-Hollywood 

Les petits secrets de la secrétaire

Maryse est sauvée des eaux

La dame de coeur

Miss Dais reçoit chez elle

Quand une Blonde recontre une autre Blonde

La statue de chair

Les surprises d'une nuir de noces

Ca c'est tapé

Ne pas prende son travail par dessous la jambe

Paris-Hollywood indiscret

Les confidences de Maggy

Love,

♡Lorena Be-Bop♡

My King Cake

Today, 6th of January, Christmas season ends, hence I wanted to do something special, as I told you on Facebop: Taaaadaaa! Here you go! My homemade King Cake or Roscón de Reyes  :)

My King Cake :)

This is a type of cake and an old tradition with the festival of Epiphany in the Christmas season in Spain and other countries. I used to eat it on the 6th of January, as a breakfast and afternoon snack, when I was a child.

It has been my first homemade King Cake, because there was no chance to find one in a cake shop in Dublin. 

I have followed the recipe here, and given that it's in Spanish, I'm gonna traduce it into English. Give it a try! :)

With this recipe, you'll get 2 medium King cakes instead of a big one. As the author says, it's better, when it comes to baking them. I changed some things and the filling, but I'll give you the directions to make it.

Ingredients:

For the sugar frosting:
- 100 g. confectioners' sugar.
- 20 g. vanilla sugar.
- 1 teaspoon vanilla extract.
- Peel of 1/2 lemon.
- Peel of 1/2 orange.

For the first dough:
- 70 g. whole milk.
- 10 g. fresh yeast.
- 1 teaspoon sugar.
- 130 g. hard wheat flour.

For the pastry:
- 60 g. whole milk.
- 70 g. butter (ambient temperature).
- Grated peel of 1/2 lemon.
- Grated peel of 1/2 orange.
- 2 medium eggs.
- 20 g. fresh yeast.
- 25 g. orange flower water (to taste).
- 450 g. hard wheat flour.
- A pinch of salt.
- The sugar frosting.

For the decoration:
- Beaten egg.
- Candied fruits.
- Candied cherries.
- Sugar with some drops of water.
- Ground almonds.

For the filling: (marzipan)
- 150 g. ground almonds.
- 150 g. confectioners' sugar.
- 1 egg white.

Directions:

The first dough:

01. Cool down the milk and disolve the yeast there. Mix in the rest of ingredients. Shape the dough into a ball.

02. In a bowl with warm water, place the dough. When it floats, it will be ready to use with the pastry.  

The pastry:

01. Crumble yeast and dissolve it in warm milk.

02. Sieve the flour, using a colander.

03. Add eggs, sugar, butter, lemon and orange grated peels, orange flower water, the pinch of salt, the warm milk (step 01) and the first dough to the flour.

04. Stir everything energetically.

05. When the new dough has pulled together, turn it out onto a lightly oiled and floured surface and knead until smooth and elastic, about 8 to 10 minutes. Don't forget to oil your hands in this step.

06. Place the dough in the bowl and cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 5 hours.

You have to wait for 5 hours at least...

07.  When risen, divide dough in half. Make two balls and let rest about 5 minutes.

08. Form oval shaped rings. You have to put your fingers into the center of the dough and enlarging the hole. If the dough tends to be small, let rest about 10 minutes. Place each ring on a prepared oven tray (with parchment paper).

09. Decorate your King cakes with almonds, candied fruits, candied cherries and brush them with beaten egg. Frost with the sugar blended with a few drops of water.

My King Cake is almost ready...

10. Place the 2 King Cakes in a warm place and let rise until doubled in volume, about 2 hours. This step is very important: Don't touch the cakes after this step, that's why you have decorated them in the previous one (09).

11. Preheat the oven to 200ºC about 10 minutes. The heats (up and down) should be on. (The time varies depending on the stove, older stoves may take longer to preheat; some newer stove models have a fast preheat feature).

12. Bake them for 10 minutes at 200ºC and 10 minutes at 170ºC.

13. To Make Filling: Combine the sugar, ground almonds and the egg white.

14. Let rest the 2 King Cakes until cooled. Cut them layer in a half and sprinkle the filling evenly.

My 2 King Cakes :)

Yummy! You can choose other kind of filling: chocolate, cream...
It will be your choice! :)

The King Cake, with its Crown ;)

In relation to the decoration, Spanish people use candied fruits because symbolize the many jewels that a crown would have. There is tradition of placing a bean, candy or figurine doll of the Christ Child inside the cake is followed. Whoever finds it must take it to the nearest church on February 2, Candlemas Day (Día de la Candelaria), which celebrates the presentation of Jesus in the Temple. According to the Jewish tradition, an infant was to be presented to God in the Temple forty days after his birth. 

However the tradition in my hometown is whoever finds the bean, must pay the King Cake if it has been bought in a cake shop (hahaha or the ingredients in this case) and whoever finds the gift , will keep it as a good luck charm :)

The bean and one of the little gifts ;)

Three Wise Men eating a piece of cake :)

Ya vienen Los Reyes♫♫...
Old Spanish pic from the 50's

Love,

♡Lorena Be-Bop♡

Cheers Mr.Darwin!

Hello Be-Bops and Welcome to 2013! I have been very busy last few days because I spent wonderful holidays in Spain. I already came back to Dublin and... I owe you some special posts, so let's catch up!. Christmas will last until the 6th of January, as far as you know, in Spain, Portugal and some countries of South America, we celebrate the popular tradition where three kings or wise men (named Melchor, Gaspar, and Baltasar) visite the infant Jesus in the manger, though this does not strictly follow the Biblical account. So all bloggers who have not yet wished Happy Christmas even have time to do it, but without forgetting that we enter the last weekend ;)

Today, I'd like to write about a famous brand at Christmas: Anís del Mono.It is a trade-mark of a popular anisette made in Spain, and the name is Spanish for 'The Monkey's Anisette'. This liqueur is used to make desserts in Spain since 19th century.

Rosquillas de anís (Source)

The history of Anís del Mono started in the late 19th century (1870) and it is held by several anecdotes and inspirations from around the world.
Vicente Bosch was its creator. The first anecdote tells about, a friend gave him a little monkey from America who baptized the brand. The history that inspired the bottle design is very tender: Vicente Bosch was looking for a gift for his wife so he went to Place Vendôme in Paris. There, he found the perfect perfume which inspired him to design the bottle of Anís del mono. This diamond design has remained unalterable over time.

Anís del mono

The bottle's label design hides some curiosities that make it unique. There is an orthographic mistake in the Spanish word 'Destillación' instead of 'Destilación' (distillation) that it's still on the label.

Label

But the most important detail is how the ape looks like Darwin. Vicente Bosch made a sign for Science, given that, there was a debate about evolutionary theory in that epoch.

Darwin, aged 45 in 1854, by then working towards publication
of On the Origin of Species.

An 1871 caricature following publication of The Descent of Man
was typical of many showing Darwin with an ape body,
 identifying him in popular culture as the leading author of evolutionary theory.

Next pictures show a little tribute, my sister borrowed the book from the library in Barcelona ;)

On The Origin of Species and Anís del mono.

They look the same, don't they?

Anís del Mono

The quote "Es el mejor, la Ciencia lo dijo y yo no miento" means 'It's the best one, Science said it and I don't lie'. What was this 'Science'? Darwin published it in his book 'On the Origin of Species' in 1859.

"Es el mejor, la Ciencia lo dijo y yo no miento"

Vicente Bosch was a great artist. In 1897, he announced a poster contest in Spain. Ramón Casas was the winner. In 1913, he achieved to put an illuminated logo for Anís del Mono, in Puerta del Sol (Madrid). 

Ramon Casas' poster

Ad from 1922

Anís del Mono has digestive properties after heavy meals,
 that's why it's a well-known tradition to have one at Christmas.

Cheers, Mr Darwin!

Cheers! ;)

And....Happy 2013! ;)

Love,

♡Lorena Be-Bop♡

The Walrus and the Carpenter

In my last post I wrote about a luxury makeup product: Météorites Perles by Guerlain. Perles? Pearls? Hmmm, something popped up in my head : Oysters!.

Have you ever seen this footage in the movie 'Alice in Wonderland'(Disney, 1951)?
 Do you remember it?

(In Spanish)

Honestly, I swear, it was one of the most powerful film for me, in term of dramatic impact during my childhood. A Be-Bop trauma hahaha. Poor little oysters! I used to feel like crying when I saw it. They look so cute and adorable! and the wicked Walrus eat them! :(

Some years later, I read the narrative poem, written by Lewis Carroll in his book 'Through the Looking-Glass' , 'The Walrus and the Carpenter'. This book, from 1871, is a sequel to Alice's Adventures in Wonderland (1865).

The poem is recited in chapter four, in the book 'Through the Looking-Glass' , by the twins, Tweedledum and Tweedledee to Alice:

One night when both sun and moon were visible, a couple were walking down the beach: the Walrus and Carpenter. They came upon an offshore bed of oysters, and they invited to join them. Although the eldest oyster disapproved the idea, many little oysters followed them. After walking along the beach (a point is made of the fact that the oysters are all neatly shod despite having no feet), the couple are revealed to be predatory and eat all of the oysters. After hearing the poem, the good-natured Alice attempts to determine which of the two leading characters might be the more sympathetic, but is thwarted by the twins' further interpretation:

"I like the Walrus best," said Alice, "because you see he was a little sorry for the poor oysters."
"He ate more than the Carpenter, though," said Tweedledee. "You see he held his handkerchief in front, so that the Carpenter couldn't count how many he took: contrariwise."
"That was mean!" Alice said indignantly. "Then I like the Carpenter best—if he didn't eat so many as the Walrus."
"But he ate as many as he could get," said Tweedledum.
This was a puzzler. After a pause, Alice began, "Well! They were both very unpleasant characters—"

The sun was shining on the sea,

Shining with all his might:

He did his very best to make

The billows smooth and bright--

And this was odd, because it was

The middle of the night.

The moon was shining sulkily,

Because she thought the sun

Had got no business to be there

After the day was done-- 

"It's very rude of him," she said, 

"To come and spoil the fun!" 

The sea was wet as wet could be, 

The sands were dry as dry. 

You could not see a cloud, because 

No cloud was in the sky: 

No birds were flying overhead-- 

There were no birds to fly. 

The Walrus and the Carpenter 

Were walking close at hand; 

They wept like anything to see 

Such quantities of sand: 

"If this were only cleared away," 

They said, "it would be grand!" 

"If seven maids with seven mops 

Swept it for half a year. 

Do you suppose," the Walrus said, 

"That they could get it clear?" 

"I doubt it," said the Carpenter, 

And shed a bitter tear. 

"O Oysters, come and walk with us!" 

The Walrus did beseech. 

"A pleasant walk, a pleasant talk, 

Along the briny beach: 

We cannot do with more than four, 

To give a hand to each." 

The eldest Oyster looked at him, 

But never a word he said: 

The eldest Oyster winked his eye, 

And shook his heavy head-- 

Meaning to say he did not choose 

To leave the oyster-bed. 

But four young Oysters hurried up, 

All eager for the treat: 

Their coats were brushed, their faces washed, 

Their shoes were clean and neat-- 

And this was odd, because, you know, 

They hadn't any feet. 

Four other Oysters followed them, 

And yet another four; 

And thick and fast they came at last, 

And more, and more, and more-- 

All hopping through the frothy waves, 

And scrambling to the shore. 

The Walrus and the Carpenter 

Walked on a mile or so, 

And then they rested on a rock 

Conveniently low: 

And all the little Oysters stood 

And waited in a row. 

"The time has come," the Walrus said, 

"To talk of many things: 

Of shoes--and ships--and sealing-wax-- 

Of cabbages--and kings-- 

And why the sea is boiling hot-- 

And whether pigs have wings." 

"But wait a bit," the Oysters cried, 

"Before we have our chat; 

For some of us are out of breath, 

And all of us are fat!" 

"No hurry!" said the Carpenter. 

They thanked him much for that. 

"A loaf of bread," the Walrus said, 

"Is what we chiefly need: 

Pepper and vinegar besides 

Are very good indeed-- 

Now if you're ready, Oysters dear, 

We can begin to feed." 

"But not on us!" the Oysters cried, 

Turning a little blue. 

"After such kindness, that would be 

A dismal thing to do!" 

"The night is fine," the Walrus said. 

"Do you admire the view? 

"It was so kind of you to come!

And you are very nice!"

The Carpenter said nothing but

"Cut us another slice:

I wish you were not quite so deaf--

I've had to ask you twice!"

"It seems a shame," the Walrus said,

"To play them such a trick,

After we've brought them out so far,

And made them trot so quick!"

The Carpenter said nothing but

"The butter's spread too thick!"

"I weep for you," the Walrus said:

"I deeply sympathize."

With sobs and tears he sorted out

Those of the largest size, 

Holding his pocket-handkerchief 

Before his streaming eyes. 

"O Oysters," said the Carpenter, 

"You've had a pleasant run! 

Shall we be trotting home again?' 

But answer came there none-- 

And this was scarcely odd, because 

They'd eaten every one. 

To finish, I'll post a pic.It was taken a year ago in Temple Bar (Dublin). It's a famous dish over here. Oysters and a pint of Guinness...but no worries! I wouldn't eat them! however my father and my boyfriend love them! hahaha I'm gonna tell them, next time:

You're The Walrus and the Carpenter! xD

But....I hope they get along better! ^^ for my own sake!
(Just kidding :P)

Oysters&Guinness in Temple Bar (Dublin)

Love,

♡Lorena Be-Bop♡

Tears of St. Lawrence

Today, I'd to write about a marvellous perfume house and cosmetic brand: Guerlain. It was a family company from 1828 to 1994. It was acquired in 1994 by the LVMH Moët Hennessy • Louis Vuitton group, a French multinational investment corporation specializing in luxury brands.

Ladies and Gentlemen, as you can imagine, yes, it has Be-Bop spirit ;)

If you are interested in reading further information about its history and background, just click here

Vintage Victorian Advert for Oleine Emulsive by Guerlain.

Introduced in 1830 Oleine Emulsive was the world's first whitening skin care cream.

 (Visit original Source)

The first time ever I heard of Guerlain, it was when I was a little girl. My mum used to buy Avon Cosmetics and once she bought those multicolored pearls. Since I saw that little box, I found them fascinating: they looked like magic marbles. I loved getting my hands on them, and I have to admit that...I used to crush them he,he >:) 

I was wondering what was that multicolored mosaic and she told me they were Météorites and were inspired by a famous Guerlain product...Unfortunately, my mum never owned them, but it will be one of her Christmas gifts :)

As far as I am concerned, if I can get a luxury makeup product, I'll buy it without thinking it twice. I'm never disappointed with them. Cosmetic fetishism exists and it's obviously something difficult to explain, either you love it or you don't mind.

I recommend you this product whether you are a makeupholic or you are looking for something designed to brighten skin, to perk up your complexion and to give you a radiant, luminous glow. 

Packaging:

Météorites Perles come in a lovely little tin, which reminds me of a vintage hatter, made of silver-plated metal. On the cap, there is an enameled rosette which is Météorites Perles logo. The cap clicks into the tin and it's very easy to open it. After removing the top cap, we find a soft white rubbery sponge. I guess, this one is just to hold Météorites in place and not to use as an application tool.

Gorgeous packaging! ♥

Product: 

According to the official description of the product: 

Météorites Perles by Guerlain are inspired by light. When white light passes through a prism, it separates into a spectrum of different colours. Inversely, all of these colours together recreate ideal light. This is the principle behind the descomposition and recomposition of light. In photography and film, white light is used to erase imperfections and soften features. In 1987, Guerlain decided to use this technology to add dazzling radiance to women's faces and thus created Météorites...In 2010, Météorites have added a new chapter to their legend. Evanescence, lightness, and transparency...They now come in 3 colour harmonies, holding the secret to the purest radiance ever for each skin tone.

Many people confuse Météorites for a highlighter, but it's more like a light setting powder. It can also be used over your regular powder to add a touch of glow. 

As the official description says, they come in 3 different shades: 

01 Teint Rosé:

#01 Teint Rosé

-Corrective effect (Green and Mauve marbles):  Mauve reflects light and brightens up the shadowed areas of the face. Green diminishes redness.

-Unifying effect (Pink and Champagne marbles): Pink evens out the complexion. Champagne accentuates this action by reflecting light.

-Light-enhancing effect (White and Gold marbles): White, a touch of light par excellence, illuminates the complexion without ever making the skin appear pale and gold adds an extra radiance.

02 Teint Beige:

I chose this one (the best seller, indeed) because I think, it matches better to my skin tone. The pearls smell like violets and to me that is part of what gives this product a luxury vintage appearance. This is such a Be-Bop scent that reminds me of my grandma's perfumes or baby powder in my childhood. So delicious! ♥♥♥

#02 Teint Beige

-Corrective effect (Mauve and Pink marbles):  Mauve and Pink add a healthy glow to dull complexion.

-Unifying effect (Beige and Apricot marbles): Beige and Apricot add a warm glow to your face.

-Light-enhancing effect (White and White-Gold marbles): White and White-Gold accentuate the light reflecting result.

My constellation of six multicolored pearls. Love them!♥

03 Teint Doré:

#03 Teint Doré

-Corrective effect (Mauve and Blue marbles):  Mauve and Blue eliminate the yellow hue in a golden complexion.

-Unifying effect (Beige and Chocolate marbles): Beige and Chocolate enhance a golden complexion.

-Light-enhancing effect (Gold and Apricot marbles): Gold and Apricot brighten a golden complexion.

Swatches:

I regret to say that:  'It was impossible to take a right pic, where the result over my face could be visible', that's why next picture shows some fingertips swatches. As you can see, my fingers, under sunlight, sparkled, however the powder is traslucent.

I recommend to use a kabuki brush or blush brush to swirl it over the pearls and dust over your face. I am using this one, Blush Brush by Real Techniques.

Swatches

Where did I buy them?:

Perfumerias Primor. Free shipping to Spain

But there are several websites, where you can buy them. It's very important to compare prices, to find best deals in your country, when you are shopping online. 

I am very grateful to my sister, Nata, as I have this excellent makeup product thanks to her :) I'll never do without them he,he.

Hope you enjoy reading about my little Perseids :), that's why I named the post after a phrase 'Tears of St.Lawrence'. This is the way Catholic People refer to The Perseids, since 10 August is the date of that saint's martyrdom. The Perseids are a prolific meteor shower associated with the comet Swift-Tuttle, that happen in August. They are so-called because the point from which they appear to come, called the radiant, lies in the constellation Perseus. The name derives in part from the word Perseides (Περσείδες), a term found in Greek mythology referring to the sons of Perseus.

Perseids in 2007

Love,

♡Lorena Be-Bop♡