Fake It ‘Til You Bake It

Author: Kirsten K., Food, Food & Drink, Recipes, Savories, Snacks

While we’re all on coronavirus lockdown, many of my friends have been spending their time at home baking and posting pictures of the sweet treats on social media (including my co-swooner, who’s been sprinkling her magic fairy dust over at Sugar Nerd). “Stress baking” is a thing, and it’s bringing comfort to people in this time of isolation and uncertainty. But while I have a major sweet tooth, I’ve been finding my own comfort in baking a simple, savory snack.

There are several vegetarians in my family, some bordering on vegan, so whenever we have a get-together, there are always meat alternatives on the table: Tofurky or Field Roast at Thanksgiving and Christmas, Smart Dogs and Boca Burgers on the 4th of July, and plant-based sausages and bacon for Easter and Mother’s Day brunch. Nobody makes a habit of eating these regularly, because they are often made with highly-processed ingredients, particularly one brand of fake bacon (aka “facon”) that has an ingredient list as long as my arm, including artificial flavors and colors—but real egg whites, making it unsuitable for vegans.

A few years ago, I saw a recipe for vegan bacon online that had only FOUR all-natural ingredients: soy sauce, maple syrup, liquid smoke, and large flake coconut (also called coconut chips). I immediately saw the logic of this lineup—salty, sweet, smoky, crunchy, and umami—but it took me until just recently to finally try it out.

There are so many things in life that fail to meet expectations, that Kirsti’s and my highest compliment is to say something is “not disappointing.” Well, coconut bacon is NOT disappointing. To use a friend’s favorite phrase, it’s “stupid good”—as in, so good that I ate most of the first batch in a single day and made myself sick, only to do the exact same thing with the second batch! Stoopid. But GOOD. It smells and tastes the most like real bacon of any other version I’ve tried.

Even if you’re not a vegetarian or vegan, this recipe is ridiculously easy and virtually guilt-free: no nitrites, pan full of grease, or piggies-in-peril. The soy sauce is high in sodium, but as long as you don’t eat an entire batch in one day (ahem), you should be alright. Pulse some in a food processor to make vegetarian bacon bits for sprinkling on salads, baked potatoes, and pizza. Enjoy it whole at breakfast, in a BLT (with vegan mayo), on a maple bar, or in any one of the many ways by which bacon has blown up foodies’ feeds in recent years.

If you’re stuck on store-bought “facon” and haven’t tried this incredibly realistic bake-on, you’re gonna fake it…’til you bake it.


Stuff Worthy Of Our Notice™ in this post:

VEGAN COCONUT BACON*

4 Tbsp. soy sauce or tamari [I used the low-sodium version]
2 Tbsp. liquid smoke
1 Tbsp. water
2 Tbsp. maple syrup
2½ cups unsweetened, large coconut flakes

Preheat oven to 350˚F. Whisk all wet ingredients together in a large bowl. Stir in the coconut and mix well to ensure even coating.

Spread the coconut in an even layer on a large parchment-lined baking sheet. Bake 10 minutes, then stir. Bake another 8 to10 minutes, keeping a very close eye on the coconut in the last few minutes. This stuff will go from not-quite done to completely burnt very fast! Remove from oven when the coconut flakes on the outer edges of the pan are becoming a deep dark brown, but not black.

Place baking sheet on a cooling rack. The coconut will continue to crisp as it cools. Coconut bacon will keep 1 to 2 weeks in an airtight, plastic container, but will become less crisp the longer you store it.

 

*When I found this recipe online years ago, I copied and pasted it into a Word document on my computer without making note of the source. While preparing this post, I was unable to locate the exact recipe, even when doing a Boolean search for some of the specific phrases. I am presenting it here verbatim in the hope that someone will recognize the recipe and I can give the original source its due.

 

The Hot Zone

Author: Kirsten K., Cocktails, Drinks, Food, Food & Drink, Hot Drinks, Savories, Snacks, Sweets

Here in Southern California, we, like many others in this country and around the world, are under a “Stay at Home” order to prevent the spread of the coronavirus. We are still allowed to go out for essentials, but panic buying has left many store shelves empty of staple items. Due to the ever-present threat of earthquakes in California, I’ve always kept plenty of emergency food and supplies on hand—and, fortunately, I’d purchased TP shortly before everyone lost their minds and launched a thousand memes—but I ran out of a few basics last week, like dental floss and honey, so I was forced to venture out from my bunker.

It was the first time I’d seen all of the empty supermarket shelves for myself and I found it alarming, but also oddly amusing. At my local Sprouts market, every last bottle of water, carton of eggs, jug of milk, tray of meat, and bag of dried beans and rice was gone, but so was every single bag of tortilla and potato chips. I guess I shouldn’t be surprised that Americans consider chips to be a staple food.

I headed for the honey aisle, only to be brought up short again when I saw that this section, too, had been stripped bare. All of the varieties, from acacia to wildflower, were gone—except for a few squeeze bottles of Mike’s Hot Honey. Apparently, the honey hoarders couldn’t handle the heat, but I was already a fan of sweet and spicy condiments, so, with no other options available, I bought a bottle.

If not for the locusts locals descending on the sweetener section, I might never have discovered this fiery find. Infused with chilies, it gives a zesty zing to sauces, cocktails, and foods both sweet and savory. I enjoyed it with a cheese board I’d put together in preparation for a party that was cancelled at the last minute due to the lockdown. I’ve also substituted Mike’s Hot Honey for some of the sugar in my Castillian hot chocolate and added a dash of cinnamon, transporting it instantly from España to México. ¡Arriba!

With the news looking more and more like something out of The Hot Zone every day, I questioned whether I should even write this post. Given that there are those for whom food is scarce and the future uncertain, celebrating my quarantine comestibles may seem insensitive, but it’s increasingly apparent that the little pleasures of life—quiet time spent at home, a walk alone in fresh air, the daily habit of writing, and even a sweetly (and spicily!) unexpected discovery in the midst of a pandemic—can bring the greatest comfort in times of crisis, so we should enjoy them whenever possible.

However, I do NOT recommend that you rush out to the market if you’ve been ordered to stay in, so you may need to wait for a while before you can “Netflix and chili” with your honey, but if you need to restock some essential items and happen to come across Mike’s Hot Honey, take the heat!


Stuff Worthy Of Our Notice™ in this post:

Mike’s Hot Honey

 

Don’t want to wait? You can purchase Mike’s Hot Honey from Amazon or order online directly from the company’s website. For recipes—including a free digital recipe book—and other ideas for how to enjoy Mike’s Hot Honey, click here.

 

The Bloom of Health

Author: Kirsten K., Cold Drinks, Food & Drink, Wellness

Kombucha—that tart and trendy fermented tea beloved by hipsters and health nuts alike—can be an acquired taste, but it’s one I acquired long ago when “going raw” was all the rage and the only bottles of this beneficial elixir one could find on the shelves of natural foods stores were brewed by GT Dave.

At the time, I worked at an alternative healthcare center and had to pass by Whole Foods on my way home, so I’d frequently stop in for a bottle of GT’s Kombucha and enjoy a brief buzz from the fermentation. This was before most brands were recalled from store shelves in 2010 for reformulation to comply with alcohol limits. When they returned later that year, they had the same acetic zing and healthful probiotic cultures, but weren’t quite as fun anymore.

Until, that is, I caught the bouquet of this Bloom Spring Edition Kombucha from GT’s Living Foods. The blend of raw, organic kombucha with elderflower, jasmine, and violet hits all the right notes* while combining to create a unique floral flavor all its own. If you’ve been wary of trying kombucha or haven’t developed a taste for it—yet—Bloom might just grow on you.

While I feel a sense of well-being whenever I drink kombucha, the health benefits of this beverage are still being debated, but you can benefit Lady Gaga’s Born This Way Foundation every time you post a selfie on Facebook, Instagram, or Twitter with your bottle of @GTsKombucha and the hashtag #InFullBloom. GT’s Living Foods will donate $5 to the organization for each post through the end of June, so drink up and help this flower empower youth while putting you #InFullSwoon.


Stuff Worthy Of Our Notice™ in this post:

GT’s Bloom Spring Edition Kombucha

 

GT’s Kombucha can be found in the refrigerated section at Whole Foods, Sprouts, and most major supermarkets and natural foods stores.

 

*If they’d also added rose, I might not be able to calm down.

 

Erin Go Bread

Author: Kirsten K., Breakfast, Dessert, Food, Food & Drink, Holidays, Recipes, Snacks, Sweets

My version of this recipe defies all raisin.

For as long as I can remember, my mother has made Irish Soda Bread for St. Patrick’s Day. She is not Irish, nor is anyone on either side of my family (as far as we know), but every year in mid-March, I receive a freshly-baked loaf from her kitchen.

The recipe was found in a church cookbook compiled years ago from favorites submitted by parishioners as a fundraising effort. The Irish Soda Bread entry is credited to Pat O’Connor, whose name inspires confidence in the authenticity of the recipe, but neither the shape nor the texture of this bread resembles the traditional raisin-studded, round loaves with a cross cut into the top that I typically see for sale at this time of year.

That suits me just fine, though, since—unlike most Irish Soda Bread I’ve tried—this version is super m-word (I’m not allowed to write or say it!), with a light, sweet flavor and an unusual texture that I’d describe as slightly, though not unpleasantly, “rubbery.” In any case, it’s SO easy to make that why would you buy one of those dry, rustic-looking loaves when you can pull this church-sanctioned knockoff from your oven in no time?

Like St. Patrick driving the snakes out of Ireland, my mother drives the raisins out of my Irish Soda Bread each year and replaces them with chocolate chips, so I ask you: who’s the real saint? It may not be traditional, but it’s tradition in my family. Every March 17th, along with the wearing (and sharing) o’ the green, my mother and I enjoy an Irish coffee with a slice from this recipe. Erin Go Bread!


Stuff Worthy Of Our Notice™ in this post:

IRISH SODA BREAD

1 cup sugar
1 egg
3 cups sifted flour
¼ tsp. baking soda
1 tsp. baking powder
Pinch of salt
2 cups buttermilk
1 cup raisins (or chocolate chips)

Preheat oven to 350°. Cream sugar and egg. Add sifted flour, baking soda, baking powder and salt. Mix in buttermilk. Add raisins (or chocolate chips!). Bake for one hour.

 

Brew Love

Author: Kirsten K., Coffee, Food & Drink, Hot Drinks

As I’ve written before, I wasn’t much of a coffee drinker until a few years ago. Even then, I’d only indulge a couple of times a week and would often take a break from coffee altogether for a month or more, but over the past year my boss has developed an addiction to Starbucks’ Chai Tea Latte—and addicts don’t like to drink alone.

She began bribing me to pick up her tea by offering to buy me a coffee, so each time I went I’d order whatever was featured on the board that day. Eventually, I moved through most of the menu (recently finding a favorite in their seasonal Juniper Latte), so when my mother informed me that she’d read about Starbucks’ new Rose Hazelnut Latte, I jumped at the chance to try it…only to discover that it’s actually available from The Coffee Bean & Tea Leaf (mothers, amirite?).

Most people have taken sides in the Battle of the Brew, with SEAL* Team Starbucks in one camp and the “Bean” Berets in another, but I see myself as a sip-lomat—able to reconcile both. Since there’s a Coffee Bean location less than one mile from my house, I raced right over and HOLY HAZELNUT, THIS LATTE IS DELICIOUS!

Rose and hazelnut is not an obvious pairing, and I had been dubious about this duo, but it was like magic in my mouth. The rose dominates, while the hazelnut provides a subtle note of warmth. A common complaint with floral flavors is that they can taste like soap or perfume, but this rose is strong and sweet without being cloying. My mother, who doesn’t typically enjoy florals, declared this drink to be the best latte she’s ever tasted. Kirsti gave it an A+.

I have since tried both the iced and Ice Blended® versions (although I prefer it hot) and gained name recognition among the baristas, who informed me yesterday that this is a seasonal flavor—presumably for Valentine’s Day—which will only stick around for another week! Once I picked myself up off the floor, I began to gear up for a campaign to rescue Rose Hazelnut from retirement, because this is BREW LOVE, and brew love is supposed to last forever.

So get your latte while it’s hotte (or iced) and join me in contacting the company before this delightful drink becomes a has-bean.


Stuff Worthy Of Our Notice™ in this post:

The Coffee Bean & Tea Leaf Rose Hazelnut Latte

 

“Stellar” Espresso And Lattes

 

Sex and the Valley – A Cocktail for Valentine’s Day

Author: Kirsti Kay, Cocktails, Drinks, Entertaining, Entertainment, Food & Drink, Recipes, Spirits, Television

The first time I had a cosmopolitan, I was at a trendy bar off Melrose Ave. called The Pearl. I was 25 and newly living in Hollywood. I felt so cool holding my oversized martini glass with the tart pink elixir, which tasted like a grown-up Jolly Rancher. I think I had four of them. Later that night, I threw up, and that was the last time I had a cosmopolitan for over 20 years.

Later, of course, Sex and the City made the cosmo famous. Did that tempt me? Nope. I wasn’t into drinking trendy drinks anymore. I drank red wine. I read Bukowski and made fun of drinks like cosmopolitans and apple martinis. Now I live in the Valley. I still drink red wine and I still like Bukowski, but I have definitely become less judgmental about what other people like to drink.

Recently, my friend Cindy served cosmos when my husband and I went to her house. I dubiously accepted the martini glass. I took a sip. It was unexpectedly delicious. And then, at my friend Christy’s, I was poured a freshly made cosmopolitan from a fancy pitcher, and again I was delighted by its refreshing pucker. I had come full circle back into girly cocktail territory. Were mom jeans next? Why even try to overthink it? A tasty draaaank is a tasty draaaank! The cosmopolitan was back and I was all in.

Cut to last weekend: my friend Lorne was staying with us and we invited Cindy and our friends Kelli and Doug over for dinner. Cindy was bringing some lovely wine for the shrimp pasta I was making, but I thought it would be fun to have a cocktail when everyone arrived. I thought about that damn cosmopolitan, and the newfound happiness it had brought me, and decided to make them.

You may recall that I did a post a few months back about Ketel One Botanical vodkas. To shake things up, I used the Ketel One Rose & Grapefruit vodka for my cosmos, and it definitely lent a mysterious, but much commented on, floral note that elevated the cocktail from the toast of ’90s Manhattan to sophisticated Valley Girl (I realize that might not be a great analogy, but this Valley Girl is sticking to it). Everyone loved it. Like, kinda freaked out.

Since Valentine’s Day is fast approaching, I thought it might be a good time to share the recipe. Put on your best Manolo Blahniks—or, in my case, some old comfy slippers—whip up a batch of these pretty-in-pink cocktails, and live it up à la Carrie Bradshaw. Just don’t drink four of them.


Stuff Worthy Of Our Notice™ in this post:

SEX AND THE VALLEY COSMOPOLITAN COCKTAIL
(adapted from a recipe by Ina Garten)
Serves 4

1 cup Ketel One Rose & Grapefruit vodka (or your favorite vodka)
½ cup Triple Sec or Cointreau
½ cup sweetened cranberry juice
¼ cup freshly-squeezed lime juice (just do it)
Lime wheels for garnish (optional)
Organic rose petals for garnish (optional)

Pour ingredients into a large cocktail shaker filled with ice. Shake until cold. Pour into four martini or coupe glasses. Garnish with a lime wheel and an organic rose petal.

 

Awesome Floss

Author: Kirsten K., Coffee, Food, Food & Drink, Holidays, Hot Drinks, Sweets

Happy New Year, Swooners! Unfortunately, I spent much of my time over Christmas and New Year’s recovering from illness, so I wasn’t able to schedule our annual holiday posts, but I found comfort in sipping my new favorite drink: the Juniper Latte. I swoon over the scent of evergreen, but never thought it would grace my Grande until I saw this seasonal brew on Starbucks’ menu. Once I experienced the flavor of winter foliage, I wanted MORE of this “treet,” but adding pumps of the juniper syrup to my coffee order also meant adding unwanted sweetness, so I began to look online for a juniper extract to jazz up my java. That’s when I discovered Nature’s Flavors.

I ordered juniper in the form of an organic flavor concentrate (which works like a charm in my latte), but fell down the rabbit hole while exploring the many extracts, oils, syrups, powders, and other natural and organic flavors offered by the company. There were so many to choose from in such a variety of forms that I had to create a spreadsheet to make sense of them all! In addition to evergreen essences like juniper and pine, they have an endless assortment of fruit, vegetable, herb, spice, floral, liquor, and baking flavors, as well as surprising options running the gamut from acorn to zabaglione.

I wanted to try them ALL, but before I broke the bank buying up bottles, I found that they offered many of their flavors in the form of “floss.” Cotton candy may be referred to as candy floss or fairy floss in some parts of the world, but it’s still the same fairground staple we know and love, and it provides a light and (f)airy vehicle for sampling all types of tastes (Alfredo, anyone?). Naturally, I gravitated to the florals: jasmine, lavender, orange blossom, rose, violet…and one I’d never tried before—apple blossom. Awesome!

Nature’s Flavors also carries juniper cotton candy floss, but next time I might try something more daring, like dragon fruit, or bold, like bay. With their slew of selections, I won’t need a reminder to floss daily.


Stuff Worthy Of Our Notice™ in this post:

Nature’s Flavors Cotton Candy Floss

 

For the do-it-yourselfers, Nature’s Flavors offers all natural and organic cotton candy sugars. Click here for some more fun ways to floss.

 

Good Sport

Author: Kirsten K., Food & Drink, Holidays, Sweets

One of Kirsti’s favorite scenes in the movie Throw Momma from the Train occurs when Billy Crystal’s character, Larry, declares that he’s going to kill the mother of Danny DeVito’s character, Owen. Before going after her, Larry asks Owen if he wants anything, and Owen replies, “You can get me a Chunky.” Pre-murder snack aside, this struck both of our funny bones, because who eats a Chunky?

I had personally never tasted the tubby trapezoid of Nestlé milk chocolate with peanuts and raisins, because 1) raisins, and 2) see #1. However, it became a running joke with Kirsti and me, and we started gifting each other a Chunky on birthdays and special occasions. I tried one and was surprised to find that I…liked it. I didn’t love it, and I never went out and bought one for myself, but the combination of creamy chocolate, crunchy nuts, and—yes—chewy* raisins tickled my taste buds.

Years later, I was introduced to Ritter Sport chocolate and swooned over their marzipan bar. It’s still one of my favorites, because the precise temper gives it a pleasing snap, and the chocolate-to-almond-paste ratio is just right. Designed by Alfred Ritter and his wife Clara to “fit into every sport jacket pocket without breaking,” each perfect, 16-square grid of Ritter Sport chocolate is both sweet and satisfying to those of us chocophiles with OCD tendencies.

I’ve sampled many of their flavors, from Yogurt and Cornflakes, to Espresso and Caramel Mousse, so—despite the “currant” situation—I decided to give their Milk Chocolate with Rum Raisins & Hazelnuts a try. It tasted like a sophisticated Chunky and I found it delicious, raisins (gasp!) and all. It has the familiar smooth milk chocolate and crunchy nuts, but there’s a reason they call this bar “The Tipsy Chocolate.” Before mixing in the raisins, they are soaked for hours in Jamaican rum. There is also rum in the chocolate, and the boozy flavor is surprisingly strong. I like to call it a “drunk Chunky.”

I don’t come across Ritter Sport’s Rum Raisins & Hazelnuts very often, which is probably a good thing (chunky isn’t just the name of a chocolate bar). The combination of rum and raisins seems to have become associated with the Christmas season, because I only see this bar at World Market and my local German deli during the holidays, so if you’re going shopping for international treats, be a good sport and ask me if I want anything, but don’t laugh when I say, “You can get me a Ritter.”


Stuff Worthy Of Our Notice™ in this post:

Ritter Sport Milk Chocolate with Rum Raisins & Hazelnuts

 

*It seems that what I actually don’t like are “plump” raisins. If they are completely dried to the point that they’re dense and chewy, I can handle them.

Try to get a fresh package, because the marzipan is sometimes dry in older bars.

 

Fantastical Botanicals

Author: Kirsti Kay, Cocktails, Entertaining, Food & Drink, Spirits

I’ve always been a gin girl. My parents are gin people and their parents were gin people. To me, there is nothing more perfect than a well made G&T. Friends say they drink vodka because they don’t like the taste of alcohol, and that is precisely why I don’t care for the stuff—it doesn’t taste like anything. The spicy juniper notes of gin tickle my nose and make my taste buds sing. But vodka…it’s just a tasteless way to get a buzz. Vodka has been largely left out of the craft cocktail craze, but move over aged sherry and Aperol, because Ketel One is trying to change that.

Enter Ketel One Botanical, a trio of new vodkas distilled with real botanicals and infused with natural fruit essences. The triumvirate includes Grapefruit & Rose, Peach & Orange Blossom, and Cucumber & Mint. As anyone who reads this blog knows, this is classic Swoon Society territory, so Kirsten and I set out immediately to see if there was any swooning to be done.

Kirsten surprised me one night by coming over with the Grapefruit & Rose vodka. The label is so pretty, you would not recognize this as a brand that is available in your local CVS. What separates Ketel One Botanical vodkas from other flavored vodkas is that fruit essences and herbs are distilled into the spirit, giving the vodka a clean taste that isn’t sugary or artificial (think La Croix or Spindrift avec alcohol). It’s refreshing and delicate—a perfect foil for tonic or, if you are looking for a lower calorie drink, a splash of soda water. There are no carbs, and only non-GMO grains are used. And, at only 73 calories a serving, it’s a skinny drink too.

We made our first cocktail. The rose flavor was not too forward, so don’t be afraid to try it, even if you aren’t a person who loves the taste of roses in your food (like we do!). Put lots of ice in a goblet or lowball glass, garnish with a wedge of grapefruit and an organic rose petal, and then charge your guests $16, since you are now a purveyor of craft cocktails!

We soon purchased the other flavors. The Peach & Orange Blossom was the favorite among our friends who tried them. It was the most accessible, flavor-wise, and the essence of peach is quite lovely. I really love the Cucumber & Mint because this summer was a hot one and it was so nice to have an ice-filled cocktail with a long slice of cucumber and some mint sprigs outside in the evening. To be honest, the Grapefruit & Rose is probably my least favorite,* only because the rose flavor is almost too subtle to be detected. I will be keeping all three flavors in my home bar, though. They are a big hit!

Step away from your rosé, folks! Back away from that bourbon! Cast aside your Campari! Vodka is back, Baby! I never thought I would say that. I hope I don’t read that they are going to re-launch Tequiza next week. Some things, like Bruce Willis singing the praises of Bartles & Jaymes wine coolers, Zima, or even my ’80s hair need to remain a distant high school memory.


Stuff Worthy Of Our Notice™ in this post:

Ketel One Botanical Vodkas

 

Ketel One vodkas are available at BevMo and most supermarkets and liquor stores.

 

*Note from Kirsten: The Grapefruit & Rose is my favorite. 😋

 

Reap What You Soma

Author: Kirsten K., Cold Drinks, Food & Drink, Wellness

Like much of the country, we in Southern California are experiencing a seemingly endless series of summer heat waves. To add insult to injury, the air conditioner in my 14-year-old Beetle broke and I decided it wasn’t worth the money to fix it when I plan to buy a new car soon, so I chose instead to invest in another essential for surviving the summer: water.

I’d read about the Soma water filtration system on Tim Ferrissblog in 2012, but didn’t get one for myself, because I’ve had a high-quality, under-the-sink purifier for years. However, it’s wedged between the water pipe and the wall, making it a pain to change the filter (not to mention the slow leak that remained out of sight and undetected until water had seeped under the wooden floorboards halfway across the kitchen), and I started noticing a slimy build-up developing within the faucet pipe. Yikes!

That’s when I made the switch to Soma’s sleek countertop dispenser. Its BPA-free plastic reservoir holds a filter made from 65% plant-based, renewable materials that provide clean, great tasting water in minutes. The design is elegant and innovative, with a lid “door” that automatically opens while filling from the faucet, then closes when done. The shatter-resistant, borosilicate glass carafe makes a stylish serving vessel that holds 48 oz. (6 cups) of purified water and happens to nicely complement the shape of my tavern shrub glasses. Plus, unlike my under-the-sink model, it quickly disassembles for easy cleaning.

I swear that I’m not affiliated with Soma in any way, but their water filtration system is one of the best purchases I’ve made in years! Since buying their glass carafe and filter, I’ve been drinking water more regularly than I can remember. And with several affordable options to choose from—including family-friendly plastic pitchers that hold 6-10 cups, a portable water bottle with protective silicone sleeve, and their new brew bottle for making coffee and loose leaf tea on the go (want!)—there are Soma-ny ways to hydrate.

If all of that weren’t enough, you can sign up to receive replacement filters by mail every two months, and each time you purchase a Soma filter, they donate to charity: water, which works to provide sustainable, clean water in developing countries. I’ll drink to that! So be sure to water daily and frequently in this heat, because you aren’t the only one who’ll reap what you Soma.


Stuff Worthy Of Our Notice™ in this post:

Soma Water Filtration Systems

 

Soma products are also available from Amazon and Bed, Bath & Beyond.