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A Bouche Amused

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A Bouche Amused

Category Archives: Food Glorious Food

Top 10 Food-Faves — Part 1

10 Thursday Mar 2016

Posted by a_bouche_amused in Come Taste My Philippines, Food Glorious Food, Restaurants, Yum Shots

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Aging's Food Delights, Apag Marangle, Filipino kakanin, Kapampangan Food, Negrense cuisine, Sarsa, Susie's Cuisine, Your Local Restaurant

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I’VE noticed that in these recent years, the Philippine food scene has been energetically transforming itself into such an exciting and richly diverse smorgasbord of cuisines and food styles! Not just in Metro Manila, but even out in the provinces. Nowadays one could pick and sample a myriad of culinary choices, from the basic and beloved Filipino dishes to popular regional dishes as well as international fare from Japanese-Peruvian fusion to Yugoslavian homecooked meals.

So I decided to list down 10 dishes which absolutely amused my bouche in 2015. It was tough to choose, but I narrowed it down to 10 dishes that I enjoyed so much, I would love to have them again and again. And here are the first 5 (not necessarily in the order of taste preference):

Suman Espesyal Combi by Aling Aging from AGING’S FOOD DELIGHTS.  No, it is not pronounced as age-ing but as a-GING, accent on the second syllable. Suman (glutinous rice cake cooked in sweetened coconut milk) may seem so run-of-the-mill Pinoy but this one is really special. The way the suman is cooked here is perfect. The texture is evenly soft and moist — no need for added sugar — sticky without being gluey or gummy. Much like the sticky rice cakes of Thailand. And the level of sweetness is just right. But what makes it brilliant is the filling of well-made halayang ube AND leche flan! Each roll of filled suman is wrapped in banana leaves, to keep it fresh. They have no dine-in restaurant. Just a take-out shop, which is located on 17 Pasig Blvd. in Bagong Ilog — from the northbound side of C5, turn right towards Julia Vargas Bridge and it  should be around there. I understand the suman products get sold out very quickly, so it is advised that one orders at least 2 days before. The landline number is  671-0172 or you may text at 0929-8410424.

While we are on the subject of Pinoy kakanin, there is another specialty that I often crave — Tibok-tibok from Susie’s Cuisine in Pampanga. This is the traditional Kapampangan rice pudding at its best. Made with real carabao’s milk and glutinous rice flour, tibok-tibok derives its name from the way the mixture bubbles up on the surface as if there’s a heart pulsating beneath — as in tumitibok-tibok — which indicates that the pudding is done. It is served with latik or toasted shredded coconut. To most, it is just like maja blanca, except that this is made with carabao’s milk, which gives the pudding a naturally salty flavor and a smooth and silky texture that’s heaven in the mouth.

I suppose you could say this is Pampanga’s version of al fresco dining? The restaurants are all designed to create an outdoorsy ambience, with bamboo-themed furnishings, in an effort to make the diner feel like he’s dining in a farm. That is what Apag Marangle essentially means. A table out in the farm all laid out with good food. And one favorite example of that is Apag Marangle’s Nasing Marangle, which literally means “farm rice”. But it’s rice fried in pork fat drippings (you read right — pork fat!!!) and topped with pinakbet cooked in bagoong alamang, then further topped with chunks of crispy lechon kawali. It sounds so simple but the dish has layers of flavors and textures that make it one of my favorites. The original Apag Marangle is all the way in Bacolor, Pampanga along the Olongapo-Gapan Road but, thankfully, they now have a branch in the heart of Makati at the Park Square.

From Central Luzon, our food trip now takes us to the Visayas for a taste of Negrense cuisine. One dish my tummy remembers with great fondness is Sarsa Kitchen+Bar’s Sizzling Kansi. Kansi is Bacolod’s variation of Batangas’s Bulalo, but with a tangy twist from batwan. Batwan is a distinctly Ilonggo fruit, round and green, that is used as a souring agent for broths and stews, like sinigang, much the same way kamias or sampaloc is used. Sinigang na bulalo? Sounds odd, doesn’t it? But let me tell you — it’s the bomb! Sarsa takes this beloved dish even further. Their Sizzling Kansi is served on a cast-iron platter, fresh and sizzling-hot from the oven.  A  slice of bone filled with rich marrow rests on a bed of tender chunks of beef shank and the whole thing is generously covered with batwan-based gravy. It’s an oddly brilliant balance of umami and sourness, with the batwan gravy cutting the unctuousness of the marrow. Sarsa can be found at The Forum in BGC and on Rada Street in Makati.

Now we move on to modern East-meets-West cuisine, starting with my next fave — Torched Salmon Donburi at Your Local, which prides itself in its superb approach to global fusion cuisine with Asia at its base. This dish is one of its best-sellers, judging by the long queue of orders the chefs have to prepare every day, every meal time. Thick slices of Norwegian salmon, seared with a torch outside but still moist and tender inside. They are laid on a bed of wild black rice mixed with shiitake mushrooms and topped with mentaiko aioli and topped with tobiko (flying fish roe), then dusted with powdered seaweed and chopped scallions. One bowl is a deliciously complete and filling meal in itself. Your Local is located at the ground floor of the Universal LMS Building on Esteban Street in Legaspi Village, Makati. As yet, they do not accept reservations and it’s almost always full. ALMOST always. So you’ll just have to take your chances on getting a table or be willing to wait until one frees up. Whichever you choose to do, know that it will be worth it.

(Part 2 to be continued…)

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Pepi Cubano

08 Tuesday Dec 2015

Posted by a_bouche_amused in Backstreet Bites, Food Glorious Food, Foodie Films, Noshes in my Neighborhood, Restaurants

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Chef, Cuban sandwiches, Legaspi Village, Pepi Cubano, sandwich shop

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When Jon Favreau’s delightful foodie/road-trip film Chef came out, it got everyone curious about Cuban sandwiches. The marvelous photography of the food preps, edited to the beat of catchy Latin music, more than helped whet the appetite for what is really a simple Cuban sandwich. It seemed to me just your basic ham and cheese sandwich prepared much more meticulously than the ordinary ham and cheese sandwich we are used to. The Cuban sandwich (also called “sandwich mixto”) was developed as early as the 19th century and was hearty enough to satisfy the appetites of Cuban workers in Miami. Traditionally and essentially, it consists of ham, lean roast pork, Swiss cheese, dill pickles and lots of butter and yellow mustard, served between the cheeks of Cuban bread. Then the whole thing is compressed and toasted to a delicious crisp on a plancha.

And people rave about it! Hmm. curious. So when a Cuban sandwich shop opened on Gallardo Street, just off to the side from Dela Rosa Street in Legaspi Village in Makati, it was my chance to see what the foodie-fuss was all about.

Pepi Cubano. It is owned by Susan Dalmacion who would sell her Cuban sandwiches at the Saturday Salcedo Market even way back in 2006. Yes, even way before the movie made Cuban sandwiches a thing to jones for here in Manila. She opened this small, no-frills shop where the sandwiches are made fresh and hot. And the signature Pepi Cubano sandwich did not disappoint. I especially liked the bread. I am no expert and I am not sure if this is real Cuban bread, which is customarily made with lard or shortening, but I particularly like how finely crisp it’s toasted. You bite, you hear a delicate crunch, and your teeth sink into the moist and delicious sandwich fillings inside. Wonderful!

There are other sandwiches and offerings on the menu which I intend to try very soon. I am curious to try the Tito Choripan or the Pan de Lechon. My friend loves their Pan de Guyaba — a guava jelly and cheese sandwich, which I used to love when I was a kid. Pepi Cubano can be found on the ground floor of Tropical Palms Condominium on Gallardo St. in Legaspi Village, Makati. Or You may call 880-0389 or 0907-535-7574 for pick-up or delivery.

 

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Mmmmbacon…

03 Thursday Sep 2015

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bacon

bacon

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Posted by a_bouche_amused | Filed under Food Glorious Food, Yum Shots

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Käsefest in April

13 Monday Apr 2015

Posted by a_bouche_amused in Food Glorious Food, The Cheese Club of the Philippines, Yum Shots

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Käsefest, The Cheese Club of the Philippines

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When I think of “cheese”, I automatically think of France and Italy. To discover some of Germany’s own fine cheeses featured at the monthly Cheese Club of the Philippines gathering was a delightful revelation for me. Like the Mountain Rebel Cheese (or Bergrebell) — almost sounds exotic to me. (My first reaction was: “Queso ng mga NPA?“) Most interesting of all about this particular cheese is that it’s allergy-friendly! According to the literature, this cheese is “100% GMO-free and without fermented foodstuffs”.

According to a website, http://www.dcicheeseco.com/cheese/germany, “Germany is the largest cheese producing country in Europe (followed closely by France, Italy and the Netherlands).” Wow, I never knew that! “Thanks to the diversity of its landscapes and various recipes and methods of production, Germany offers more than 600 different types of cheese, most of which are produced in Bavaria. German cheeses include traditional favorites brought to the country by immigrants, many of which are characterized by strong flavors and smells.” Now we know.

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BAMBA – A Streetcorner Charmer

08 Thursday Jan 2015

Posted by a_bouche_amused in Food Glorious Food, Hail to the Chef, Restaurants

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Bamba Bistro, BF Parañaque, Chef Tina Legarda, international soul food

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What softened the blow of a bye-bye dinner with family and friends was saying hello to an unexpectedly delightful little bistro that serves delicious, hearty food right in our neighborhood in the South.

Bamba Bistro by Chef Tina Legarda. She had worked at Billy King’s (now-defunct) French Corner under Chef Jessie Sincioco at the Westgate in Alabang and recently at Mario Batali’s Osteria Mozza at the Marina Bay Sands in Singapore. She had also opened Tina’s Table, located in her own family home also in BF Parañaque, which one can book for private dining affairs, good for a minimum of 10 people and a maximum of 20.

Why “Bamba”, I wondered? I read in one blog that “La Bamba” is Chef Tina’s comfort song. Her father used to sing it to her as a child whenever she felt sad or down. And it makes sense to call her charming little brasserie that serves comforting soul food “Bamba”. The place is cozy, tight, but extremely delightful, with a semi-al fresco area for diners who wish to smoke, a small air-conditioned non-smoking section that can seat 21 diners with a sort-of view of the energetic chef at work on her masterpieces, and a bakery in one corner. Chef Tina bakes her own breads and pastries, too.

Chef Tina calls her bistro’s cuisine “international soul food”. Her cuisine covers the range of what different cultures would regard as their own psyche-soothing, comfort food that brings back happy memories of family, friendship, and good conversation (especially as the bistro refuses to offer WiFi to encourage talk). I enjoyed the food very much and tried to taste (and photograph) as many as I could before my dining companions could tuck in. Definitely worth a return visit to try the many other dishes we did not get to order, especially the burgers and the steaks.

Bamba Bistro is on Aguirre Avenue corner Arsenio Luz St. in BF Homes Parañaque. For reservations, you may call 519-7097. Or check their facebook page.

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Sushi Ninja at Westgate

07 Tuesday Oct 2014

Posted by a_bouche_amused in Food Glorious Food, Restaurants

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Matthew Tanjuakio, Sushi Ninja, sushi rolls, Westgate Alabang restaurants

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I love how the “outer spaces” of Manila are getting gourmeted up. Quezon City, for example. A myriad of interesting eateries have sprouted just along Maginhawa Street in Sikatuna Village alone — I want to try them all but QC is just too far for me. Baka malipasan ako ng gutom before I even get to QC. So I am so thrilled whenever an exceptionally good restaurant pops up in the south. One of them, which has become a favorite go-to place for me, is Sushi Ninja.

Specializing in superbly made sushi and sushi rolls, Sushi Ninja is headed by the young Chef Matthew Tanjuakio, a graduate of the California Sushi Academy and the Tokyo Sushi Academy. The servings are quite generous — at least 2 people of average appetites could share one order — so I find the prices reasonable enough. Even their slices of salmon sashimi are thicker than what most sushi restaurants serve, much to my delight. And the sushi roll combinations are creative and filled with delicious surprises. I have no favorites yet because I want to try each and every concoction on the menu. But I do know I’ve enjoyed everything I have ordered so far, especially when complemented with well-chilled peach sake.

Located at what used to be the Serenity Place inside the Westgate Center of Alabang, the restaurant is quite bijou — small, modestly appointed yet elegant. The walls are studded here and there with shuriken (or ninja stars). I enjoy watching the sushi sous-chefs preparing the rice, using the traditional hangiri, the round, flat-bottomed wooden tub or barrel in which the rice is cooled and folded in. That alone, for me, was a good sign — that Sushi Ninja takes its sushi seriously and does not scrimp on the preparations.

Sushi Ninja is getting to be popular now, especially for the Alabang crowd. So I suggest you make reservations: +63917.8378744 / 556-7706

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No one can SPREAD THE LOVE like Butch Garcia can!

07 Sunday Sep 2014

Posted by a_bouche_amused in Food Glorious Food, Hail to the Chef, The Grub Club

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Alugbati Spread, Butch Garcia, Spread the Love

Butchay spreads spreadcrackers SpreadTheLove@CHub

When Butch Garcia first created his Alugbati Spread to share with friends, I was skeptical. Alugbati? Really? That obsequious and ordinary plant that grows wild in gardens and empty lots? The spread looked extremely green! But the moment I tasted it, it blew away all prejudices. It was an extraordinarily delicious surprise to the palate — rich and luscious and flavorful! Not at all as grassy as I imagined alugbati would taste. In fact, it reminded me of Cibo’s Spinaci Zola dip, but fuller-flavored.

Butch’s Alugbati Spread came about one day when he wanted to do a pesto sauce. However, that day, he could not find any basil anywhere with which to make it. Not in the supermarkets, not in the delis, not even in anyone’s garden. Ever the inventive mind and impeccable palate, Butch decided to use alugbati instead. Makes sense — it is, in many ways, our local equivalent of basil.

The instant acceptance and exuberant appreciation of his Alugbati Spread inspired Butch to develop other delectable spread ideas. His next product was his Quezo de Bola Pimiento Spread, which was his grandmother’s recipe, tweaked and perfected according to his supremely fine-tuned taste. That, too, was an immediate success. Salty, cheesy, but with umami depth. From then on, Butch’s concoctions have expanded to other spread creations — Smoked Round Scad Spread (or Tinapang Galunggong), Longganiza, Pineapple-Cashew, and “Bicol Express”.

The “Bicol Express” is one of my pinaka-favorites! The heat is subtle, tempered by the cream and dissembled by the bread or cracker. But the combined piquancy of Hungarian sausages and the jalapeño and cayenne peppers soon unfurls gradually in the mouth with every flavorsome bite. It goes absolutely perfectly with ice-cold beer or very chilled wine.

The popularity of his spreads, well, have spread like wild fire! Simply through the power of social media and gratified friends’ word of mouth. “Spread the love!”, Butch would say, with his customary chuckle. And it was his very own words which became the brand name for his spreads, upon the suggestion of his fellow-foodie friend in advertising, Ana Perez. His daughter Belai and her best friend Andi Harn came up with the design of the label — congenial, honest, warm, and down-to-earth. Seeing it will make you smile. Tasting his spreads will make you swoon in joy. And it is with joy that I simply must share with you what Butch’s SPREAD THE LOVE spreads are all about … whilst snacking on the Bicol Express on skyflakes crackers.

People from the film and advertising industries know Butch Garcia not just as one of the country’s most prominent production designers, but also as a supreme connoisseur of good food with a big appetite and a big heart. And it’s only right that his array of delicious homemade spreads be called SPREAD THE LOVE. It is, after all, everything that Butch Garcia is all about.

Here is how to order any (or all) of the SPREAD THE LOVE spreads: ButchayMenu

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Oh, Toro!

22 Tuesday Oct 2013

Posted by a_bouche_amused in Food Glorious Food

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Azami Japanese restaurant, otoro

Toro means a live sex show, in Filipino slang. In foodie language, though, Toro is the Japanese word for the fatty belly of the tuna. And is it better than sex? Hm, I don’t know about that but it sure can come as a close second!

Otoro — cut from the lower belly of the tuna towards the head. Priceless!

Otoro — cut from the lower belly of the tuna towards the head. Priceless!

The toro is traditionally classified into grades, depending on the marbling of the meat, in much the same way that beef is graded. And the most premium, most desired, and most expensive part of the toro is the otoro, which is cut from the underside of the fish close to the head, preferably taken from the bluefin tuna. It is so expensive that otoro is seldom found in the menus of local ordinary Japanese restaurants. I first experienced the divine deliciousness of the otoro at Azami (on Pasay Road, Makati). One order of it, which is only about 5 pieces of sashimi, can set you back by around P2,000.00! Each pop in your mouth is 400-bucks! But, omigod, I say it’s worth every peso! Otoro is so creamy-rich and delicious that it epitomizes that incredible melt-in-your-mouth yumminess. The texture and the flavor are so far from the typical tuna sashimi you’ve ever tasted, trust me. The difference, of course, lies in the fat. Otoro is pink (not red, like the akami or maguro cut), with discernible white lines of fatty tissue cutting across it. Think liempo with layers of belly fat in between the meat. It is definitely worth experiencing, even just once in your food-loving life.

Akami — less marbled and firmer in texture, it comes from the area around the tuna's spine and tail. It used to be the most prized cut around 90 years ago ... until OTORO!

Akami — less marbled and firmer in texture, it comes from the area around the tuna’s spine and tail. It used to be the most prized cut around 90 years ago … until OTORO!

Spicy Tuna Sashimi

Spicy Tuna Sashimi

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Amazing Grace Park

20 Sunday Oct 2013

Posted by a_bouche_amused in Food Glorious Food, Restaurants

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farm-to-table fare, Gaita Fores, One Rockwell

Grace Park, named after the family compound in Caloocan City, is located at One Rockwell, Makati

Grace Park, named after the family compound in Caloocan City, is located at One Rockwell, Makati

I usually avoid posting my takes on restaurants, mainly because most of the restaurants lack consistency — whether in service quality, in food taste or preparation, or whatever. One time my dining experience would be faultless, but the next time if it’s not one downer, it’s another. Consistency in delivering the best of their food with irreproachable service is a quality seldom found in many restaurants these days. But there is one restaurateur whose standards in cuisine, service, and restaurant design have remained impeccably consistent through all her many restaurants and through her many years in the food business. That’s Margarita Fores. And her latest restaurant endeavour, Grace Park, did not disappoint or falter.

2nd floor Interiors

2nd floor Interiors

Grace Park is located on the ground floor of One Rockwell, along Rockwell Drive at Rockwell Center in Makati. Its name comes from a once-posh area in Caloocan City where Gaita’s grandfather had their family compound and where the family would gather ’round on Sundays for leisurely meals together. The cuisine has been described as farm-to-table, artisanal Italian. In one Inquirer article, Fores says that “Grace Park is a back-to-basics concept. Aside from picking things from seed to plate and from earth to fork, it celebrates the organic produce of our farmers and artisan producers here and abroad. It honors the old ways of doing things, like slow-food cooking techniques.”

Deep-fried Squash Flowers wrapped in Prosciutto

Deep-fried Squash Flowers wrapped in Prosciutto

Baked Scallops from Capiz. So fresh, it's sea-sweet!

Baked Scallops from Capiz. So fresh, it’s sea-sweet!

Spaghettini with Uni, Live Shrimp, Wine Tomatoes, and Rucola (Arugula)

Spaghettini with Uni, Live Shrimp, Wine Tomatoes, and Rucola (Arugula)

Roasted Bone Marrow, made famous in Gaita Fores's Pepato

Roasted Bone Marrow, made famous in Gaita Fores’s Pepato

Grilled Lamb Ribs

Grilled Lamb Ribs

Roasted Apahap (Philippine Sea Bass), the fresh catch of the day

Roasted Apahap (Philippine Sea Bass), the fresh catch of the day

The OMG Burger! Humongous! With two premium-beef patties, crispy bacon, cheese, and caramelized onions.

The OMG Burger! Humongous! With two premium-beef patties, crispy bacon, cheese, and caramelized onions.

OMG! It's so gigantic, you could share with 3-4 people!

OMG! It’s so gigantic, you could share with 3-4 people!

It goes without saying that you can expect a restaurant this great to be fully booked at most times, so be sure to reserve a table. Call the cellphone number +(63 939)-9347223 or the landline 843-PARK (7275).

My one question about the design, though, is … “What’s with the black cats?”

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To Marrow, To Marrow, I love ya…

12 Saturday Oct 2013

Posted by a_bouche_amused in Food Glorious Food, Restaurants

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bone marrow, bulalo, El Circulo, Grace Park, Roasted Bone Marrow, Sarsa Kitchen + Bar, Sizzling Kansi

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Bone marrow! Yes, that creamy, silky-rich, slightly sweet treasure made up of fat and collagen that’s found inside the bones, preferably long and large bones. Filipinos are partial to beef bone marrow and call it bulaló. The shank bone, with meat still clinging to it, is boiled for hours until the beef broth is rich and flavorful. The marrow nestling deep inside the bone stays firm yet it is so soft that it melts in the mouth. I learned to love it when my family would visit our relatives in Tanauan, Batangas. My brothers and I, to this day, fight over the bone marrow in the Nilaga, despite the spikes in our cholesterol levels.

I did not think that bulaló or bone marrow could be even more addicting and delicious until I discovered Chef J Gamboa’s Roasted Bone Marrow at El Cirkulo. Smear a good dollop on toast, then drizzle with rock salt and parsley and pair with an amazing beef molé asado. Oh my Lord, that was an exquisite Eureka moment for me!

And recently, I tried Gaita Fores’s Roasted Bone Marrow — it was sooooo divine, I could have died from the cholesterol and gone to foodie heaven! The bones are cut vertically (the more easily to scoop you up, my dear) and served with toasted herbed ciabatta. I would have preferred a slightly thinner, blander toast — the better to savor the buttery umami of the marrow to the utmost. But I did love it paired with the siding of portobello truffle pesto. It was one of her classic dishes at her restaurant Pepato, but now one can enjoy this dish at Fores’s Grace Park bistro at One Rockwell.

Needless to say, the charming Grace Park is always full to the rafters, so it’s best to reserve. Call these numbers: 0939 9347223 / 843 7275. More about this bistro in another post. Or you can check out their facebook at https://www.facebook.com/pages/GRACE-PARK/129956300517869

For the meantime, let us sing “to marrow, to marrow, I love ya, bone marrow…”

GracePark-SarapToTheBone

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