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Happy Hearted Kitchen

Sourdough Resources


Where to start? Isn't that always the question?

I've grouped all my favorite sourdough resources into one place for you, whether you are just feeding your starter for the first time or looking to explore a new recipe. The links below are the ones I always refer my workshop students to and ones that I trust. You will find videos, blog posts and books – so I hope there is something here for every time of learner. One thing I want to drive home is that there is no 'right' or 'wrong' way to make sourdough. There is just sourdough: a wild, living thing that is ever changing and adapting. The best place to start is with a lot of patience, an open heart and a good toaster. Have fun!

If you're in Revelstoke and would like to join me in person for a hands on sourdough workshop – you can find more information on that over here. You can also check out the sourdough Q&A on my instagram.

START HERE

In my opinion watching these two videos will set you on the right path. They cover everything you will need to know. Clear, concise and easy to follow.

How to Maintain A Sourdough Starter | Dear Test Kitchen

How to Make the Best Sourdough Bread | Dear Test Kitchen

CARING FOR YOUR STARTER

Whether you've inherited a starter or want to make one of your very own – these posts will help you understand the process of 'feeding you starter.' Don't forget to name it!

A Simple Sourdough Starter Recipe | Sarah Owens

Making and Maintaining a Sourdough Starter | Flourist

Making an Incredible Sourdough Starter from Scratch | The Perfect Loaf

Sourdough Starter Routine | The Perfect Loaf

BASIC SOURDOUGH RECIPES + GUIDES

I think it's best to start with a basic recipe and change things up from there. All these recipes are very similar, so I'd suggest to pick one and try it at least a few times before changing anything. I've tried to order the links below in increasing difficulty, as the techniques, terms and detail get more complex with each one, deepening your understand of the the whole sourdough process.

Sourdough Bread: A Beginner's Guide | The Clever Carrot

Basic Sourdough Made Easy | Wholehearted Eats

Basic Sourdough Boule | Flourist

Sourdough Pan Loaves | Flourist

Beginner's Sourdough Bread | The Perfect Loaf

Simple Weekend Sourdough Bread | The Perfect Loaf

BOOKS

I'm a reader. I like to a have a book handy and refer to it often. I read 'Tartine' from front to back before starting and I still go back to it as my trusted resource or when I need inspiration. Most local libraries have or can source these books for you.

Tartine Bread | Chad Robertson

Sourdough | Sarah Owens

Bread Baking for Beginners | Bonnie Ohara

Artisan Sourdough Made Simple | Emily Raffa

Bread | Jeffrey Hamelman

A WOLRD OF SOURDOUGH

Now you're really getting into. Yay! A few more posts for those that want to dial in their skills, stay inspired and let sourdough take over your life. Over the past year, I have learned the most from following other bakers and bakeries on instagram. A 15 second shaping video (watched on repeat!) can be a great learning tool. Even watching someone cleaning their equipment can be more helpful than you know. The sourdough community is always open to sharing, so ask questions and get involved.

[one-half-first]

15 Mistakes Most Sourdough Beginners Make

Sourdough | It's Alive

Dough Temperature | The Perfect Loaf

Sourdough Tim

Artisan Bryan

Daniel Larsson

[/one-half-first]
[one-half]

The Sourdough Podcast

Chad Roberston | Bon Appetit

Dan the Baker

Alchemy Bread

Raven Breads

Bread Service

[/one-half]

Who gets you inspired to make sourdough? Let me know so I can add them to the list!

Photography by Zoya Lynch at Dose Coffee Shop

translate | Sun, 29 Mar 2020 21:28:58 +0000

On Stella + Sourdough


Oh hi.

It's been a while. A full two years and more. A lot of things have change around here, but the most important thing has stayed the same. Food. Good food. That's what we're here for. So thank you for coming back.

So where have I been these passed years? Well to start I became a mom. A full year ago now our little baby boy came into this world and our whole lives were forever changed. Oh he is just the sweetest thing and he has made us a family. He's on the move now, ready to explore his world the second his eyes open and is always in the mood for more sweet potatoes.

And me? Slowly but surely I am becoming a baker. The blog, the recipe development and the food photography has all taken a back seat to my true kitchen love. Her name is Stella. My sourdough starter. She has been around for more than three years now and we have come a long way together. From the first few bricks I pulled out of the oven, to teaching sourdough workshops and now – selling bread to our community at the farmer's market. Maybe you've come here because you purchased a loaf or a sourdough starter kit. If so, thank you. And welcome.

In addition to my sourdough workshops, I try to offer baking tips and advice on instagram. So please join me there and reach out anytime! I could talk about sourdough for hours. I'm still learning and I think I always will be, baking bread is humbling that way. So is becoming a parent. It was been an incredibly grounding and also rewarding time for me. I'm still doing some private catering in Revelstoke, as well as continuing my work for the Local Food Initiative. Food. Good Food. That's what we're here for, right?

Much love,

Jodi + Stella.

Photography by Zoya Lynch at Dose Coffee.

translate | Thu, 14 Nov 2019 23:28:05 +0000

Smoky Roasted Tomato, Black Bean + Polenta Soup


Vegan roasted tomato soup with black beans and polenta. Topped with sweet corn salsa, cilantro, lime and toasted pumpkin seeds.

I had the smart idea of serving hot spicy soup this week on a 30 C afternoon. But! I have heard that eating soup can actually cool you down on a hot day, so there's that. Beads of sweat were still forming at our noses though, so who knows really. Sums up september, I guess.

We've got family here from france and playing 'tourist' has been fun. We've got some good hikes planned and the weather forecast seems promising so all is well. We are slowly thinking about packing up our things and our cars and heading west, with company here it will most likely all happen last minute but that's ok. The 'band-aid' method works best in this case, at least for me. Keep, give, trash – there are only three options and if it's not a 'hell yes' for the first one then it's an easy choice between the next two. Meals have been an interesting assortment of pantry staples and fridge condiments – I feel so sorry for my guests. But hey, they got soup (and the sweats, oh dear). The farm stands are bursting with so much produce right now it's almost too much. I don't know what to choose so I just buy it all. When it comes to vegetables, it's always a 'hell yes!' I came home with an entire kale plant because it was only $3. I can't keep up with the amount of tomatoes and I bought a cantaloupe and a butternut squash in the same day. September is a one wonderful (crazy) month isn't it?

Sweet corn forever. Soup for all. Kale chips + love  in abundance.

Vegan roasted tomato soup with black beans and polenta. Topped with sweet corn salsa, cilantro, lime and toasted pumpkin seeds.Vegan roasted tomato soup with black beans and polenta. Topped with sweet corn salsa, cilantro, lime and toasted pumpkin seeds.Vegan roasted tomato soup with black beans and polenta. Topped with sweet corn salsa, cilantro, lime and toasted pumpkin seeds.Vegan roasted tomato soup with black beans and polenta. Topped with sweet corn salsa, cilantro, lime and toasted pumpkin seeds.

SMOKY ROASTED TOMATO, BLACK BEAN + POLENTA SOUP

I like to serve this in big bowls and bring all sorts of fixings to the table. I'm talking some cooked quinoa, marinated sweet corn, toasted pumpkin seeds, cilantro/green onions, lime wedges, maybe some feta cheese and a little chili oil. A kind of a build your own soup sort of meal. It turns a humble meal into more of a dinner party feel. I'm always looking for something to celebrate and tomatoes, corn and table full of friends is hard to beat. A celebration of summer indeed.

Notes:

You could use canned tomatoes here of course, but the flavour won't be the same. If you are going to go that route than buy fire roasted tomatoes if you can find them. Otherwise just get the best quality ones available to you.

If you don't stock whole cumin/coriander seeds, feel free the sub ground spices here but use less, start with 1 teaspoon and taste as you go.

Don't try to rush the onions, this is where you will get a lot of flavour.

If you taste it at the end and it's too acidic, a little bit of cane sugar or maple syrup will help that. It will depend on the variety of tomato and their ripeness. The marinated corn salsa will also add more sweetness.

I used water here and added salt as it cooked, but a good veggie stock will work as well. Start with a little salt and then add as you go. Salty-ness will depend on your stock, and your taste buds.

Here's another great recipe to use up any extra corn cobs you may have.

Vegan and Gluten Free. Serves 6.

Ingredients

4(ish) kg ripe tomatoes,  any mix/variety will do
1-2 tablespoons olive oil
Sea salt

1 tablespoon cumin seeds
1 tablespoon coriander seeds
Olive oil
1 large yellow onion
1/2 teaspoon sea salt
1 tablespoon smoked paprika
1/4 teaspoon chili flakes
1.5 cups cooked black beans
7 cups water/veg stock
2 cobs of corn, kernels removed (keep the cobs!)
1/2 cup quick cooking polenta

Juice of one lime
2 green onions, thinly sliced
1 small bunch cilantro, leaves roughly chopped ( you can throw the stems in with the stock!)
1 tablespoon olive oil

1/4 cup toasted pumpkin seeds

Instructions

Preheat the oven to 350 F / 175 C

Half/quarter the tomatoes and arrange them on a rimmed baking sheet line with parchment. Drizzle with a small amount of olive oil (no more than 2 tablespoons) and season with salt and pepper. Toss to coat. Roast in the oven until soft and a little shrivelled, about 40-50 minutes.

In a large soup pot toast the cumin and coriander seeds until fragrant over medium heat, about 3-4 minutes, stirring often. Remove seeds and let cool. Then blend in a spice grinder or mortar and pestle until finely ground. Skip this step if using pre-ground spices.

Combine corn kernels, chopped cilantro, olive oil, lime juice and green onions in a bowl. Season with salt and pepper and set aside.

Heat a two tablespoons of olive oil in the pot, then add in diced onion. Cook onion until soft, 5 minutes, stirring often, then add in sea salt, cumin, coriander, chili and smoked paprika, stir to coat. Reduce heat to medium/low, cover the pot and continue cooking for 5-7 minutes. Remove the lid, add a few splashes of water if it looks too dry and continue to cook for another 5 minutes. Add in black beans and stir, then add in water/stock. Add in the empty corn cobs and bring to a boil, then reduce and simmer for 20 minutes. Scoop out the cobs and compost them. With the heat on low, whisk in the polenta. Continue whisking for 1 minute to prevent any clumps. The soup should thicken slowly. Add in the roasted tomatoes and stir to combine. Using an immersion blender, partially blend the soup but leave lots of chunky beans and tomatoes. Increase heat and bring to a boil once again, then reduce and simmer until the flavours are well combined. Season with salt and pepper. If the flavor is too acidic stir in 1 teaspoon of cane sugar, honey or maple syrup.

Serve soup with marinated sweet corn, toasted pumpkin seeds and extra lime.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

translate | Mon, 18 Sep 2017 01:34:25 +0000

Roasted Eggplant Sandwich with Harissa Relish + Hummus


Vegan roasted eggplant sandwich with hummus and harissa relish. Made with Mina harissa. Simple, quick and easy for lunch or on the go.

I bought a butternut squash at a farm stand yesterday. Yikes, I guess it's september already. I also bought a basket full of plums and pounds of field tomatoes for slow roasting. It's such a good season. Oh and we're moving again. Yes we're heading back to the mountains where we belong. I guess that's why I find myself thinking a lot about 'home' these days. Other than our clothes, camping equipment and a food processor we don't really have many belongings. I thought for sure by the time I was a real adult I would at least own a decent couch. But I think secretly I kind of like it this way. Every time we move I find a few more things that I can leave behind and I always feel a little bit lighter. We're not too picky about interior design which is why I think we always seem to find something that works for us. I looked around our kitchen yesterday, there is a plastic tablecloth covered in pictures of fruit that was here when we moved and I just couldn't bring myself to take off. The fridge is old and the tiles are quite tacky but there is some home made jam in that fridge and sourdough on the counter and some seasonal fruit hanging around. The tomatoes were slow roasting in the oven and the afternoon sun was shining through the kitchen window right onto the tablecloth and I thought – these are the things that make any house a home.

I don't buy eggplants any other time of year than september, it's just not worth it. If there aren't local they are often a disappointment. But right now they are just the right size and color and man are they ever good. The season doesn't last too long so we've been eating a lot of them lately. The good thing is they go really well with tomatoes, and also squash. Happy late summer x

This post is sponsored by Mina – the essence of culinary Morocco, where culture is passed down through generations via stories and recipes. All opinons are, as always, my own. Thank you for supporting those that support this space.

Vegan roasted eggplant sandwich with hummus and harissa relish. Made with Mina harissa. Simple, quick and easy for lunch or on the go.Vegan roasted eggplant sandwich with hummus and harissa relish. Made with Mina harissa. Simple, quick and easy for lunch or on the go.Vegan roasted eggplant sandwhich with hummus and harissa relish. Made with Mina harissa. Simple, quick and easy for lunch or on the go.Vegan roasted eggplant sandwich with hummus and harissa relish. Made with Mina harissa. Simple, quick and easy for lunch or on the go.

ROASTED EGGPLANT SANDWICH WITH HARISSA RELISH + HUMMUS

There is much debate over whether or not to salt your eggplant before cooking it. It's something that I've always done and I've never had the misfortune of a bitter eggplant, so I figure it just works. I'll leave that step up to you. If you're ok with dairy this sandwhich can easily be served warm with some grilled halloumi (yum) or you can stir some crumbled feta in the relish for extra salty creamy-ness. Again, I'll leave that up to you. If you have extra harissa relish on hand it makes a great addition to grains, eggs or roasted vegetables.

Makes 2-4 sandwhiches.

Ingredients

1 medium eggplant, sliced into 1/2 inch rounds
1/4 cup extra virgin olive oil
1/2 teaspoon smoked paprika
Sea salt + black pepper

2 roasted red peppers, homemade or store bought
1 tablespoon Mina Spicy Harissa
1 clove garlic, finely grated with a mircoplane
1/2 tablespoon fresh lemon juice
1/2 teaspoon lemon juice
1 tablespoon extra virgin olive oil
Sea salt + black pepper

Hummus, homemade or store bought
Greens of choice (I used arugula)
Sliced tomato
4 slices of wholegrain sourdough bread, toasting optional

Instructions

Layer eggplant slices in a colander, sprinkling generously with salt between each layer. Place the colander in the sink or over a plate and let the eggplants sit for half an hour, some water should seep out.

Preheat the oven to 400 F / 200 c

In a large bowl toss eggplant slices with smoked paprika and olive oil and  season with salt and pepper. Add more olive oil if needed, just enough to coat each slice generously.

Pat dry the eggplant with a clean kitchen towel and place in a single layer on a rimmed baking sheet line with parchment. Roast in the oven until soft and tender, flipping once, about 35 – 40 minutes.

To make the relish, place all ingredients in a small blender and pulse to combine. You can also finely chop the roasted red pepper and stir the ingredients together. Place in the fridge.

To assemble: spread one slice of sourdough with hummus, top with roasted eggplant, sliced tomato, harissa relish and greens. Spread top half with a little extra hummus, close and enjoy.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

translate | Tue, 12 Sep 2017 13:08:29 +0000

Stuffed Roasted Red Peppers with Cherry Tomatoes, Olives + White Beans


Stuffed roasted red peppers with cherry tomatoes, white beans and olives. Covered in a basil dressing. Vegan and gluten free.

"Home wasn't a set house, or a single town on a map. It was wherever the people who loved you were, whenever you were together. Not a place, but a moment, and then another, building on each other like bricks to create a solid shelter that you take with you for your entire life, wherever you may go." ― Sarah Dessen

I love this quote so much. I keep coming back to it year after year. A good friend of mine wrote it on the inside of card right before we moved out west and it brought me to tears. I have had the chance to live in a lot of beautiful places over the years, each and every one of them feeling like home even if just for a short time. I've been thinking about France a lot this week, about our life there and all the things I became accustomed to. I would go back for a million reasons but I know it wouldn't be quite the same. Our life is in Canada now and I'm so sure of that, but it's sometimes hard to let go of what used to be. What I keep telling myself is that even if we don't live their anymore, it is still home. And always will be. We build bricks there that will never go away.

I think all this nostalgia for that place has a lot to do with this time of year. How the markets would overflowing now and the produce is unlike anywhere I've ever seen. The summer season would be winding down and most people had already escaped the sea, so things felt a little quieter. I would make up huge salads and Matt would pick up a baguette on his way home from work and we'd sit out on the balcony for hours. We were younger then and our lives seem so much simpler looking back now. But man we made the most of it.  There was this one stall at the market selling all sorts of tapenades and pestos and olives. It was only there in the summertime and it was my favorite. I'd pretend not to know what I wanted just to get a few free taste tests. A good supply from there, a few local tomatoes, some good bread and dinner was set. We've never been rich or had much money to splurge on fancy meals but we knew how to appreciate the things we could afford, and we treated ourselves here and there. It was a good life.

I made these stuffed roasted red peppers the other night. I served them with a big bowl of mixed greens, some canteloupe with a little chili oil and lots of grilled sourdough. We poured two glassed of wine and sat out on the deck. We tried to eat slowly just to make it last. It's been a totally different summer for us here, but it's felt like home all the same and we've added a few new bricks to that home with carry with us.

Stuffed roasted red peppers with cherry tomatoes, white beans and olives. Covered in a basil dressing. Vegan and gluten free.Stuffed roasted red peppers with cherry tomatoes, white beans and olives. Covered in a basil dressing. Vegan and gluten free.Stuffed roasted red peppers with cherry tomatoes, white beans and olives. Covered in a basil dressing. Vegan and gluten free.Stuffed roasted red peppers with cherry tomatoes, white beans and olives. Covered in a basil dressing. Vegan and gluten free.

STUFFED ROASTED RED PEPPERS WITH CHERRY TOMATOES, OLIVES + WHITE BEANS

If your cherry tomatoes are passed their prime you can roast them here too. They won't take as long as the peppers so keep a close eye on them after 15-20 minutes. Ours are just getting good up here so I couldn't bring myself to do anything to them. Whatever you do don't put them in the refrigerator before making these. This dish is best served at room temperature. Along with some good crusty bread to soak up all the basil oil and a chilled glass of white wine to wash things down. Let's make the most of these summer nights while they last. 

Serves 4. You can easily bulk it out with some cooked quinoa or really good lentils.

Ingredients

4 large red peppers, halved and deseeded
1-2 tablespoons olive oil
3/4 cup fresh basil, divided
Sea salt + black pepper

1.5 cups cooked white beans
10 kalamata olives, pitted and roughly chopped
1.5 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
1/4 cup flat leaf parsley, finely chopped
2 cloves garlic, grated with a microplane
Sea salt + black pepper
2 cups mixed cherry tomatoes, halved

1/4 cup olive oil

Instructions

Preheat the oven to 400 F / 205 C and lined a rimmed baking sheet with parchment.

Toss red peppers with olive oil until lightly coated and place on the baking sheet skin side down. Season with salt and pepper. Tear up 1/4 cup of basil and scatter over the peppers. Roast the peppers until soft and beginning to char, 35-40 minutes. Let cool.

While the peppers are roasting, marinate the beans. In a large bowl combine cooked white beans, chopped olives, lemon juice and zest, parsley, garlic and a good drizzle of olive oil. Season with salt and pepper and set aside.

When your ready to assemble, add the cherry tomatoes to the white beans and toss gently to combine. Arrange roasted peppers skin side down on a platter and scoop the white bean salad into them. Scatter any leftover salad around the peppers. Blend remaining 1/2 cup basil with 1/4 cup olive oil until somewhat smooth and season with salt and pepper, then spoon basil dressing over the peppers.

Serve with lots of crusty bread.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

translate | Tue, 29 Aug 2017 18:00:55 +0000

Oat Milk Ice Cream with Grilled Peaches + Honey


Easy, creamy vegan oat milk ice cream made with oats, vanilla and honey. Served with grilled peaches and honey toasted oats.

The idea of oat milk ice cream has been in my head for a while now. I made a batch of golden milk with oat milk last winter and decided to turn it into a latte. As I heated the milk on to stove top it slowly started to turn into a golden cream. As it got thicker and thicker I realized that my latte was now a custard and that seemed pretty alright by me.

Ice cream is not something I make often at home and I don't own an ice cream maker anymore. I keep most of my ice cream consumption for warm summer nights, 2 scoops (ok, 3) and a waffle cone. Homemade ice cream shops are right up there with road side fruit stands as some of my favourite summery things. But I have this new found love for making pies and I can definitely see why a few scoops from the freezer can be useful from time to time.

What I love about this dairy free ice cream is that it's not made from a bunch of imported ingredients. I could never really get on the banana-ice cream wagon and blending up a bunch of cashews can sometimes be tough on the budget. It definitely requires a few steps but all the ingredients can be found at your local grocer and they won't break the bank. So I'd say that's just peach-y.

Easy, creamy vegan oat milk ice cream made with oats, vanilla and honey. Served with grilled peaches and honey toasted oats. Easy, creamy vegan oat milk ice cream made with oats, vanilla and honey. Served with grilled peaches and honey toasted oats. Easy, creamy vegan oat milk ice cream made with oats, vanilla and honey. Served with grilled peaches and honey toasted oats. Easy, creamy vegan oat milk ice cream made with oats, vanilla and honey. Served with grilled peaches and honey toasted oats.

OAT MILK ICE CREAM WITH GRILLED PEACHES + HONEY

This oat cream has so much potential, I just can't to see what you guys do with it! Once heated, the oat milk turns into a thick luscious custard just waiting for your favorite flavors. I have a salted maple chocolate version chilling in the freezer as we speak and I'll be sure to report back. Coffee and cardamom is a flavor I've been dreaming of as well. I'm thinking it doesn't even need to be frozen, it could be served as a warm cream with lots of vanilla and some seasonal fruit. Or maybe chilled as a dairy-free pot de creme. Or baked into a pie. Or sandwiched between oatmeal cookies. So many ideas. This is the start of something really good.  

Look for peaches that are ripe but still firm so they can stand a little heat. Plums or nectarines would be nice here too. You can 't go wrong during stone fruit season. The quantities below will make a small batch of ice cream, but the recipe can be easily doubled if needed. Blend in batches to prevent making a big mess.

Serves 4. 

Ingredients

Ice cream

1.5 cups rolled oats
3 cups cold filtered water
1 teaspoon vanilla extract
1/4 – 1/3 cup honey
Good pinch sea salt

Peaches

4 peaches, still firm
Olive oil for grilling
1/4 cup rolled oats
1/2 tablespoon honey

Instructions

Ice cream

Soak the oats in water for 4 hours or overnight. Place everything in a blender and blend until well combined and foamy. Wash your hands thoroughly to avoid spoiling the milk. Place a nut milk bag or muslin cloth over a large bowl (a clean panty hose will also work). Pour the contents of your blender into the cloth and strain it. Gently twist the top of the bag and use your hands to squeeze the milk into the bowl. Continue until all the liquid is squeezed out of the oats, the milk will be a bit 'stringy' towards the end.

Place oat milk, salt, vanilla and honey in a small sauce pan over medium heat. Bring to a low boil, whisking to avoid burning on the bottom. Reduce heat to low and continue whisking as the mixture turns into a thick cream, about 5 minutes. Taste for sweetness and add more honey if needed. Remove from heat and set aside to cool. As the mixture cools it might clump up a little, so whisk occasionally or blend again once it has completely cooled.

Place mixture into the chilled bowl of your ice cream maker and follow manufacturers instructions. Ice cream can be enjoyed immediately or placed in the freezer to solidify further. If you don't have an ice cream maker, place the cooled, smooth oat mixture into a freezer friendly container and chill in the freezer. Take the ice cream out every hour or so and stir thoroughly with a wooden spoon. Continue until chilled through out. If not using immediately, remove ice from the freezer about 5-10 minutes before scooping and serving.

Peaches

Half and pit the peaches.

Heat a well seasoned cast iron skillet (or grill) over medium heat. Brush the cut sides of the peaches with olive oil and them place cut side down in the skillet (or on the grill). Cover with a lid and grill until caramelized, about 4-5 minutes, then flip and grill for another few minutes until soft. Serve warm with ice cream, toasted oats and honey.

Honey Toasted Oats (optional)

Toast oats in a dry skillet over medium/low heat until light brown and fragrant, stirring often to prevent burning, about 5 minutes. Remove from heat and immediately stir in honey. Let cool.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

translate | Thu, 24 Aug 2017 14:19:36 +0000
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