De Ma Cuisine

Kohlrabi Archive

Wednesday

3

July 2019

0

COMMENTS

Shaved Kohlrabi Salad and Thai Sausage – A Cooking Show with Rachel O – Ep. 2

Written by , Posted in A Cooking Show with Rachel O, Condiments, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Meat, Poultry, Quick and Easy, Salads, Sausage, Sides, Vegetables, Vegetarian

Do you ever have one of those days where it feels like all the things are piled on your shoulders? Where the budget doesn’t balance, there are spiders in the kitchen, and you need a haircut, but remember that budget? It means you’re gonna DIY that summer do. But then you look outside and take a breath (you don’t actually go out because bugs, plus it’s hot). You scratch the dog’s chin and have a moment of clarity. It frees you to be here, typing away, not worrying about whether the sourdough bread will rise, or if the tomatoes will ever sprout (why even haven’t they?!), or why the wasps like your yard so much. Those things will be dealt with, in time. But, they don’t all need attention right now.

This is what I’m learning these days.

If I’m too far ahead, I’m not in the now. I’m missing out on the good, while I try to muddle through the mediocre and sometimes bad stuff. But, sometimes, out of the bad comes something sweet. Not always. But, often.

When I’m feeling overwhelmed I get caught up in my worry and spin into an endless cycle of too many quesadillas (ok, there can never really be too many) and not enough solid and nutritious meals. I get stuck in remembering the work it takes to put a meal on the table, especially if I’ve just finished an 8 hour day dealing with tourists. Sometimes I just need someone to make food for my face hole so I can eat it while watching Heartland or Schitt’s Creek. But, if I can take a step back once in a while, and this summer is affording me the time to be able to do so, I can remember how much I love to cook. How much joy I find in the monotony of slicing veggies the mandoline. How good cooked food smells. How a well paired beverage completes a meal.

This Shaved Kohlrabi Salad and Thai Sausage is just perfect for this. It’s quick enough to not be a burden. But, there’s a bit of prep required. Barely any, but enough to make you take a second to quiet your brain and just slice for a minute. Then enjoy the shock as you submerge your hands in the ice water to swish the veggies around. It’s hot out. The cold feels good.

This is one of those meals that can be adapted and made a thousand different ways. I was in the mood for Mazzeo’s Spicy Thai Sausage and it paired perfectly with the crispy veggies and their citrusy dressing. Switch things up if you have something different growing in your garden or if you have a favorite kind of sausage. Grill the sausage if you want to get outside. When tomatoes are in season, serve them still warm from the sun, drizzled with dressing. In the colder months, roast some veggies (like carrots, beets, and broccoli) and toss them with the same dressing. You could add a pilaf or quinoa salad on the side. You could serve warm fruit crisp for dessert.

This dish is a reminder to be present, to live simply, and to breathe deeply as you savor the aroma of a good meal.

Happy Eating!

Shaved Kohlrabi Salad and Thai Sausage – Serves 4

Ingredients

  • 1 T canola oil
  • 1 pound Mazzeo’s Spicy Thai Sausage
  • 1 carrot, peeled and very thinly sliced
  • 2 Armenian cucumbers, very thinly sliced
  • 3 kohlrabi, peeled and very thinly sliced
  • ice water
  • juice of 1 lemon
  • 1 T dijon mustard
  • 2 T extra virgin olive oil
  • 1 t maple syrup
  • 1/4 C chopped chives
  • Maldon salt, for serving

Directions

  • Heat a large skillet over medium heat. Add the oil. When the oil is hot add the sausage, cut side down. Cook, turning once or twice, until it’s a bit browned and is cooked through and reaches a safe temperature, about 4-5 minutes on each side.
  • Submerge the cut veggies in ice water and let stand for about 15 minutes.
  • Whisk together the lemon juice, dijon mustard, olive oil, and maple syrup until it has emulsified, then stir in the chives. Toss the veggies with the dressing, using your clean hands.
  • Serve the salad topped with Maldon salt, alongside the sausage.

This episode has been sponsored by Mazzeo’s Meat Market.

Tuesday

9

February 2016

0

COMMENTS

How to Use 8 Winter Veggies

Written by , Posted in How To, Thoughts, Vegetables

With the colder weather comes the heartier, sturdier winter veggies. Things like kohlrabi, beets, and daikon radishes take the place of the more delicate summer squash, snap peas, and tomatoes. With each season there are some things that are much easier to figure out what to do with than others. This also comes from experience, of course. If you’re in your first season of ever eating beets, they can be a challenge to figure out. But, after a while, they’re a synch.

Here are some of my favorite ways to use some of winter’s finest, and a little bit about them.

Beets

WinterVeggies-2

Beets, while often deep red in color (perfect for staining your hands, so beware), can also be golden or striped in color. They are one of those veggies that need to be cut into to truly show off their beauty. Beets have a sweet, earthy flavor. They are fabulous with citrus, goat cheese, and pasta. They can be steamed, roasted, or sautéed, to name just a few great ways to cook them.

Some of my favorite ways to enjoy beets are as: PicklesTwice Cooked Beets with Pomegranates and Goat Cheese, and in a Warm Beet Salad with Fruit and Nuts.

Daikon Radishes

WinterVeggies-4

Daikon radishes have a more mild and sweet flavor than the smaller red radishes, which can really pack an awesome spicy punch. They are so versatile. I use them in everything from stir fry to soups to raw in a salad. They pair well with carrots, mild cheeses, and other root veggies. They’re a fabulous addition to Hearty Kale and White Bean Quesadillas and Broccoli and Goat Cheese Wraps, and the star of Radish and Feta Toasts.

Escarole

WinterVeggies-3

Escarole is kinda like a sturdier lettuce. Almost like a cross between cabbage and romaine, with a hint of bitterness. It can be eaten raw or cooked, which is a bonus. It pairs well with eggs, beans, and lemons.

I like to chop it up and use it in a Caesar Salad. It’s also great added to soup, near the end of the cooking time like you’d do with the greens in this Ham and Greens Chowder.

Fennel

Fennel

Fennel has a texture similar to celery, but has an anise or licorice flavor and is more pronounced when it’s raw. It’s great used as the boat in Tuna Boats, and in lots of great salads. Since I prefer it to be more subdued, I love it best when it’s cooked. I especially like it in Roasted Stone Fruit with Bulgur and Fennel (in the winter apples could be subbed for stone fruit), on Fennel Pizza, and in a super hearty Chicken Noodle Soup. Fennel pairs well with arugula, beans, and cheese.

Kale

MassagedKaleSaladWithRadishes1

Kale has a sweet green flavor. It’s not bitter and it’s super sturdy. It can be difficult to digest, but one way to counter that is to massage the kale prior to eating (seriously!). Kale pairs well with citrus, beans, and root veggies (especially potatoes). It can be prepared in so so many ways. It’s great raw and massaged in salads and blended up in smoothies, blitzed up into a pesto and served on Spicy Twice Baked Sweet Potatoes or Garlic and Herb Bread, cooked in Hearty White Bean and Kale Quesadillas, Potato Pancakes, or crisped up as Kale Chips.

Kohlrabi

Stuffed-Kohlrabi-3

Kohlrabi are cute little Yoda-looking veggies. They have a taste similar to a combination of broccoli, cauliflower, and cabbage. Kohlrabi pairs well with cheese (especially parmesan), dill, and vinegar. It’s great raw, in salads or with dip, I love it cooked in Kohlrabi Stew or steamed in Kohlrabi Stuffed with Cabbage and Apples.

Leeks

WinterVeggies-1

Leeks are what I’d consider the onion’s second cousins. They’re milder than an onion or a shallot (first cousins), but still have a sweet oniony flavor. They often have a lot of dirt between the layers, so it’s important to wash well (I like to cut them into rings, swish around in a bowl of water, let the grit fall to the bottom, then remove and chop as desired). But, they won’t make you cry when you cut them, which is a definite bonus. I use leeks, onions, and shallots interchangeably. But, leeks specifically pair well with herbs like parsley, sorrel, basil, rosemary, and thyme, potatoes (like in this Leek and Potato Soup) and other root veggies, and they are great with cheese (you could sauté some leeks and add them to a Winter Squash Dip, or sub the winter squash for leeks and yogurt/cream cheese/blue cheese/silken tofu, or add them to this Artichoke Heart Dip).

Lemongrass

SweetSpicyLemongrassStirFry4

The taste of lemongrass reminds me a little of Froot Loops, which were a very rare and special treat for my brothers and I when we were kids. It smells kinda like lemon and grass, interestingly enough. It’s fabulous in Asian cuisine, like in this Sweet and Spicy Lemongrass Stir Fry. It pairs well with coconut milk, veggies like carrots, garlic, and ginger, and is great in soups like Thai Basil and Peanut Soup.

Happy Eating!

Some paring ideas from The Vegetarian Flavor Bible.

Friday

5

February 2016

0

COMMENTS

Kohlrabi Stuffed with Cabbage and Apple

Written by , Posted in Cheese, Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Leftovers, Main Dishes, Meat, Nuts, Poultry, Quinoa, Rice, Sausage, Vegan, Vegetables, Vegetarian

Stuffed-Kohlrabi-2

When I think of kohlrabi, I think of a taste that’s like a combination of broccoli and cauliflower. It’s kinda sweet and mild and buttery. When I look at kohlrabi, I think of Yoda… Green, kinda funny looking, but really awesome when you give it a try.

Stuffed-Kohlrabi-1

Steaming seemed like the best way to soften the kohlrabi without rendering them tough. They’re pretty dense, so it took a while, but that gave me plenty of time to work on a nice filling. I used leek, radish, cabbage, and apple. If you wanted to change those out for something else you could try shallots, onions, or carrots. Any type of cabbage would be great. Purple cabbage would add some great color, but I had green, and it was great. Thyme, basil, and parsley were the perfect herbs to compliment the kohlrabi and the filling. And some protein rounded out the dish to make it a main, rather than just a side. I used turkey, but chicken, tempeh, or even tofu would be awesome too!

Stuffed-Kohlrabi-4

Nuts and parmesan cheese are perfect for topping. If you want to keep it vegan, some nutritional yeast would be a great alternative to the cheese. I love to squeeze some lemon over most everything. This dish was no different. I prefer to have two lemon wedges at the ready. One for the start, and one to use partway through.

Happy Eating!

Kohlrabi Stuffed with Cabbage and Apple

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Kohlrabi Stuffed with Cabbage and Apple

Ingredients

  • 4 kohlrabi, top and bottom sliced off, peeled if desired, but it's not necessary, greens reserved
  • 1 T olive oil
  • 1 C leek/shallot/onion, diced
  • 1/2 C radish or carrot, diced
  • 1 C cabbage, chopped
  • 1 apple, diced
  • to taste salt
  • to taste pepper
  • 1 t fresh thyme (or 1/4 t dried)
  • 1 T fresh basil (or 1 t dried), chopped
  • 1 t dried parsley (or 1 T fresh), crushed
  • pinch cayenne (or 1/2 hot pepper, ribs and seeds removed, minced) (optional)
  • 1 C turkey or chicken or sausage (cooked)/tempeh/tofu
  • 1 C brown rice or quinoa (cooked)
  • 1 bunch kohlrabi greens (or kale, chard, spinach, bok choy etc...), chopped
  • parmesan cheese, grated, or nutritional yeast, for topping
  • almonds, chopped, for topping
  • lemon wedges, for serving (2/serving)

Instructions

  1. Place kohlrabi cut side down in a steamer basket with about 2" boiling water in the bottom of a pot. Cover and steam for about 30-40 minutes, over medium heat, until kohlrabi is tender and pierces easily with a knife. Remove, let cool slightly, and scoop out the middle (and mash or chop and set aside).
  2. While kohlrabi steams, heat a skillet and add olive oil. Add leek through thyme and cook over medium-low heat for about 10 minutes. Add basil through kohlrabi greens, plus any of the center of the kohlrabi. Cook until all veggies are tender and the meat or tempeh/tofu is heated through, about 5 minutes. Taste for seasoning.
  3. Spoon filling into hollowed out kohlrabi. Top with parmesan or nutritional yeast and almonds. Serve with lemon wedges for squeezing.

http://www.de-ma-cuisine.com/kohlrabi-stuffed-with-cabbage-and-apple/

Wednesday

16

December 2015

0

COMMENTS

Garlic and Herb Bread

Written by , Posted in Appetizers, Bread, Cheese, Dairy-Free, Fruit, Gluten Free, Herbs, Nuts, Sandwiches, Snacks, Vegan, Vegetables, Vegetarian

GarlicHerbBread-6

If you need me this winter, I’ll likely be cooking soup, eating soup, chilling soup, reheating soup, and baking all sorts of bread to go with the soup. This is my favorite time of year for that reason. Normally, I’m content with bread still a bit warm from the oven to go with it. You know how they say that there’s nothing like freshly baked bread? They’re right. (By the way, who are “they”?) Sometimes it’s fun to do more than just have bread and butter though. I mean, I learned while in Paris that there is probably nothing I’d rather eat forever and ever than a French baguette with French butter. Literally. I might be willing to give up bacon. But, as we crunched into this herby, garlic studded bread, I couldn’t decide what I liked better, the bread or the Turkey Noodle Soup I’d made to go with it. And I didn’t miss the butter at all.

GarlicHerbBread-1

This isn’t an ordinary garlic bread. I threw in some fresh herbs (rosemary from last week’s Abundant Harvest Organics box, and basil from my garden) and a bunch of greens. I used spinach this time, but when I planned the recipe I did so with kale in mind. I’d also use arugula, mizuna, chard, or bok choy. If you don’t have greens, but you want it to be green in color, you could make it with peas… Why not?!

GarlicHerbBread-2

For the cheese I opted for colby jack. But, parmesan, goat, feta, cream cheese, or ricotta would be great too.

GarlicHerbBread-3

I added some nuts, just to make it interesting. To make it even more so, you could add: fennel, asparagus, mushrooms, cabbage, kohlrabi, olives, radicchio, apples (not with garlic or chives), or apricots (not with chives), depending on what’s in season.

GarlicHerbBread-4

After I blended it up I realized that this is basically a pesto. Pestos often have something green, some nuts, garlic, cheese, and olive oil. This has all of that and more. The great thing about this realization is that if there are leftovers, there’s a lot to do with them.

– mix into pasta

– make into grilled cheese

– add to soup

– stir into risotto

– top a baked potato (or make into twice baked potatoes)

– add it to hasselback potatoes

GarlicHerbBread-5

I love this bread served with whatever soup I’ve got on hand. But, on its own it also makes for a fabulous snack.

Happy Eating!

Garlic and Herb Bread

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 10

Garlic and Herb Bread

Ingredients

  • 8-10 cloves garlic
  • 2 t fresh rosemary or thyme
  • 2 T fresh basil or chives
  • 2 C greens (kale, spinach, arugula, chard, mizuna, bok choy etc...) or use peas
  • (optional) 1C any: fennel, asparagus, mushrooms, cabbage, kohlrabi, olives, radicchio, apples (not with garlic or chives), or apricots (not with chives)
  • 1/2 to 1 C nuts (walnuts, almonds, hazelnuts)
  • 2 C cheese (parmesan - for vegan could use bread crumbs and capers*, goat, feta, cream cheese, or ricotta), grated or crumbled
  • 1/4 to 1/3 C olive oil
  • 1 t lemon zest
  • 2 t lemon juice
  • to taste salt
  • good pinch cayenne
  • 1 loaf of your favorite bread, sliced

Instructions

  1. Place garlic through cayenne in a food processor. Blend for 20-40 seconds, scrape down the sides and blend for about 10 seconds more. Taste for seasoning.
  2. Spread mixture on bread. Either broil for 2-5 minutes (watch it carefully so it doesn't burn), bake until bubbly and browned, or put between the slices of bread (or slice bread horizontally), wrap in foil, and bake until warmed through.

http://www.de-ma-cuisine.com/garlic-and-herb-bread/

Thursday

16

April 2015

3

COMMENTS

Bacon and Feta Frittatas

Written by , Posted in Baking, Breakfast, Brunch, Cheese, Condiments, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Meat, Pork, Potatoes, Vegetables

BaconFetaFrittata-11

Many of my favorite foods are those loaded with veggies and a little something else. I do this with pasta, soups, and stir fry. In this case, it was with bacon, eggs, and a little bit of feta cheese.

BaconFetaFrittata-1

This is a use what’s in season type of meal. I had asparagus, turnip, kohlrabi, carrot, and collard greens on hand. But, you could use bell peppers, tomatoes, mushrooms, potatoes, radishes, and any other greens that sound good to you.

BaconFetaFrittata-4

I cooked the bacon and when it was done and resting on a plate, I added some olive oil to the bacon grease in the skillet. If you want to wipe out the skillet after the bacon is done, that’s cool too. Add some butter or extra olive oil instead of the bacon grease. Don’t want to use bacon at all? That’s fine. I like the crunch that it adds to the frittata, but it’s not absolutely essential.

BaconFetaFrittata-2

While the veggies cook, whisk together some of your favorite eggs with a bit of milk. I needed just three eggs, since there were so many veggies. You can adjust the recipe according to your needs, keeping in mind that the cooking time may change depending on the number of eggs used.

BaconFetaFrittata-5

The eggs and veggies are combined and some feta is added. Like pretty much everything else in this recipe, you can change up the cheese if you want. Gouda would be a yummy choice, if you’re not using feta.

BaconFetaFrittata-7

Once the frittatas are done (I like to use a food thermometer to take the guesswork out of it), they get to stand around and rest for about 10 minutes. In that time, you can whisk up a lemony dressing that will be drizzled over the top.

BaconFetaFrittata-8

BaconFetaFrittata-10

And then finally, it’s time for a bite. With that crunchy bacon, delicious veggies, and flecks of feta, it’s as delicious as I’d hoped it would be.

BaconFetaFrittata-12

Frittatas are perfect any time of the day, any day of the week. They’re especially good when shared with a loved one. But, if you’re having a meal by yourself, the second frittata can be refrigerated (or frozen and thawed in the fridge over night) and reheated another day.

Happy Eating!

Bacon and Feta Frittatas

Prep Time: 20 minutes

Cook Time: 43 minutes

Total Time: 1 hour, 3 minutes

Yield: 2

Bacon and Feta Frittatas

Ingredients

  • 4-5 slices bacon
  • bacon grease (or 1 T butter)
  • 1 T olive oil
  • 3/4 C kohlrabi (or potatoes, fennel bulb, or mushrooms), chopped
  • 3/4 C turnip (or radish), chopped
  • 1 1/2 C onion, chopped
  • 3/4 C carrot, chopped
  • to taste salt
  • to taste pepper
  • 1/2 t dried thyme (or 1/2 T fresh)
  • 1/2 t dried basil (or 1/2 T fresh)
  • 1 C asparagus (or peas), stems snapped off and discarded, chopped
  • 2 cloves garlic, diced
  • 1 C greens, chopped
  • 1 T fresh parsley, chopped
  • 1 T fresh dill, chopped
  • 3 eggs
  • 1/4 C milk
  • to taste salt
  • to taste pepper
  • 1/2 C feta, crumbled
  • Dressing: 1/2 t honey
  • 1 t dijon mustard
  • 1/4 C lemon juice
  • 1 t fresh parsley, chopped
  • 1/2 t fresh dill, chopped
  • to taste salt
  • to taste pepper
  • 2 T olive oil

Instructions

  1. Preheat the oven to 375F. Place two greased 5" (diameter) by 2" (tall) ramekins or oven safe dishes on a baking sheet and into the oven while it preheats.
  2. Cook bacon to desired crispness. Remove from skillet and place on a paper towel lined plate. Crumble when cool enough to handle.
  3. Heat bacon skillet. Add olive oil (and butter if you've wiped it out and discarded the bacon grease). When it's hot, add the kohlrabi through basil (if you're using dried herbs). Cook covered over medium-low heat for 10 minutes, stirring occasionally. Add asparagus through dill (adding basil and thyme if you're using fresh) and cook for 3 minutes more. Remove from heat and taste and adjust seasoning if desired.
  4. Whisk eggs with milk, salt, and pepper. Stir in veggies and feta. Pour into the hot, greased ramekins (still on the baking sheet). Bake for about 30 minutes, or until the eggs are set and have come to 160F. Let stand for 10 minutes before serving.
  5. While frittatas rest, whisk together dressing ingredients, streaming in the olive oil last, while you whisk. Taste and adjust seasoning if desired.
  6. Serve frittatas topped with bacon and dressing.

http://www.de-ma-cuisine.com/bacon-and-feta-frittatas/


Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 684

Warning: Invalid argument supplied for foreach() in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 691

Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 684

Warning: Invalid argument supplied for foreach() in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 691