Damn Ham Pork – Bam!

Pork Loin 056I LOVE Walmart! I MISS Walmart! I did not appreciate what Walmart offered, until of the slow shipping delays due to COVID.

Walmart had my favorite “cuisine” items, such as ground lamb and used to have “everyday” items like toilet paper and water bottles. I used to be able to get everything I needed in one shop.

Now, I have shop from several different stores to get what I need. Just like everyone else is, during these trying times.

Pork Loin 001I am lucky to be able shop with Aldi. They don’t have my favorite “name” brand or “cuisine” items, but hell, they have food, which is a blessing.

So I can use things from Walmart and Aldi in my next meal. I was watching The Great Food Truck Race on the Food Network and LOVED the triple pork sandwich made by The Fat Kids. They were my favorite food truck and I was so sorry to see them leave. I was drooling over their fried pork with bacon and bacon cheese. So this is my tribute to their sandwich. Also a shout out to Sunny Pork Loin 010Anderson! She made a Pork Roast on Cooking for Real that was very inspiring for this recipe. As the very wise Emeril Lagasse said: Bam! Pork Fat Rules!

INGREDIENTS:

  1. Pork Loin, Boneless, 2 ½ lbs.
  2. Ham Flavored Concentrate, recommended: Goya, two ¼ teaspoon packets
  3. Sazón (Coriander & Annatto with Garlic and Cumin), recommended: Goya, two ¼ teaspoon packets Pork Loin 011
  4. Granulated Garlic, recommended: HyVee, 2 tablespoons, divided
  5. Soy Sauce, recommended: HyVee, 1 teaspoon
  6. Worcestershire Sauce, recommended: HyVee, 1 teaspoon
  7. Liquid Smoke Applewood, recommended: Wrights, 1 cap
  8. Pork Rinds, recommended: Clancy’s, 3 ¼ oz.
  9. Panko Bread Crumbs, Italian Style, recommended: Great Value, 1 cup
  10. Cornstarch, recommended: Argo, 2 tablespoons
  11. Flour, recommended: Wondra, 2 tablespoons
  12. Eggs, 2 Pork Loin 029
  13. Parchment Paper Sheets, recommended: Reynolds Kitchens, 1
  14. Cooking Oil Vegetable, recommended: Carlini, 2 to 3 cups

INSTRUCTIONS:

  1. Freeze the Pork Loin 20 to 30 minutes before prep time.
  2. Cut in half, then in half again to get 4 pieces. Flatten to desired size and poke holes with a fork on both sides.
  3. Create “Dry” rub by mixing 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Pork Loin 030
  4. Create “Wet” rub by mixing Soy Sauce, Worcestershire Sauce and Liquid Smoke.
  5. Add Pork cuts to a storage bag and add Dry rub and then the Wet rub. Massage it in the bag to distribute the wet and dry rubs. Let it sit overnight or at least 30 minutes before cook time. Pound it to flatten it. I am using my “Mighty Vance” hammer!
  6. Add Pork Rinds to a storage bag and crush it. Move it to a paper bag and add Panko Bread Crumbs, Flour, Cornstarch 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Refrigerate for 20 minutes before cook time. Pork Loin 034
  7. Pre-heat the Cooking Oil in a skillet or cast iron pan/pot.
  8. Beat the Eggs and pour into bag of pork
  9. Dip Pork into the Dry mixture paper bag and shake. Let it sit for 20 minutes before cook time.
  10. Fry the Pork Loin for 5 minutes per side.
  11. Pre-heat the oven to 350 degrees and add the fried Pork Loin on a baking sheet with a wire rack.
  12. Bake for 25 minutes and then remove.
  13. While they are baking, you can use the heated oil for a side dish, such as French Fries or Steak Fries.
  14. Season the Fries with Parmesan Cheese after they are drained.Pork Loin 038

INSTRUCTIONS:

  1. Freeze the Pork Loin 20 to 30 minutes before prep time.
  2. Cut in half, then in half again to get 4 pieces. Flatten to desired size and poke holes with a fork on both sides.
  3. Create “Dry” rub by mixing 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic.
  4. Create “Wet” rub by mixing Soy Sauce, Worcestershire Sauce and Liquid Smoke. Pork Loin 039
  5. Add Pork cuts to a storage bag and add Dry rub and then the Wet rub. Massage it in the bag to distribute the wet and dry rubs. Let it sit overnight or at least 30 minutes before cook time. I put two pieces per plastic storage bag to make is easier to pound. Then I used “Mighty Vance” hammer to flatten the pieces.
  6. Add Pork Rinds to a storage bag and crush it. Move it to a paper bag and add Panko Bread Crumbs, Flour, Cornstarch 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Refrigerate for 20 minutes before cook time. Pork Loin 048
  7. Pre-heat the Cooking Oil in a skillet or cast iron pan/pot.
  8. Beat one Egg and put it in a bag with 2 pieces of pork. Beat the other egg and put it in the 2nd back of pork. Then massage the egg to distribute.
  9. Dip Pork into the Dry mixture paper bag and shake.
  10. Fry the Pork Loins for 25 minutes, turning as needed.
  11. Pre-heat the oven to 350 degrees and add the fried Pork Loin on a baking sheet with a wire rack.
  12. Bake for 25 minutes and then remove.
  13. While they are baking, you can use the heated oil for a side dish, such as French Fries or Steak Fries. It took 20 minutes for the fries. Pork Loin 051
  14. Season the Fries with Parmesan Cheese after they are drained.
  15. Rest the Pork for 5 to 10 minutes.

The pork smelled so good while it was marinated with the dry and wet rub. But, the flavor profile of ham concentrate, Apple Liquid Smoke and Sazón is a blank canvass for other flavors.

So tonight, I will dress it with an Asian flavor profile using Teriyaki Sauce, Sriracha and Soy Sauce. The tomorrow, I can use my Creole seasoning and the next day I can add a Barbecue flavor. Brats and Beer 079

Brats and Beer 090I am a night owl and stay up late watching TV and listening to my favorite “Oldies” music. My favorite late night snack is Hummus with Grilled Pita bread.

Hummus Pita Snack Ingredients:

  1. Pita bread, 1
  2. Butter with Garlic & Herbs, recommended: Kerrygold, ½ teaspoon
  3. Hummus, recommended: Sabra, Olive Tapenade, as desired Pork Loin 066
  4. Sumac, recommended: Zamouri Spices, ¼ teaspoon
  5. Parchment Paper Sheets, recommended: Reynolds Kitchens, 1

How to make it:

  1. Pre-heat a grill pan or skillet for about 3 minutes.
  2. Butter 1 side of the Pita bread.
  3. Grill for about 2 minutes and flip.
  4. Top with Sumac and grill the other side for 2 minutes.
  5. Slice and top with Hummus of your choicePork Loin 069

Breakfast Smoothie Update:

Yesterday I used an ice cube in my smoothie. Duh! Why did I do that when I have my favorite ice cream flavor in my freezer: Butter Pecan? Same thing!

  1. Fill up with about 10 ounces of Orange Juice.
  2. I also added my Liquid Biotin.
  3. Add a tablespoon of ice cream, my favorite: Butter Pecan by Great Value. Pork Loin 074
  4. I used the same small “smork” to add the Strawberry Banana Yogurt.
  5. I cut the Banana into 6 pieces, then pushed it down to make sure I did not go over 20 ounces.

 

 

THE VAMPIRE DANCER COOKBOOK IS COMING!Pork Loin 078

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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Patty Melt for Happy Tax Refunds!

Patty Melt 042RIP old ass washer and dryer! I got them from my sister Candy back in 2004, when I moved into my 2nd home. I left my 1st washer and dry set at my first house. The buyer asked if they came with the house, and I said they can. And that sealed the deal.

They are still working okay after 16 years, but it seems as though my clothes are not 100% clean. So it is time to move up to bigger and better things.

I will admit it is a bit stressful trying to pick out a replacement Patty Melt 009 (2)set. I am comparing prices with Best Buy, Lowes, Nebraska Furniture, Sears and Wayfair. I am trying to get a set that is $200 less than my refund, to allow for taxes. After all, buying a washer and dryer set only comes around every 10 years of so, unless you have buckets of money to upgrade, which I do not.

I wish I could get some fancy features, like the Smart Wi-Fi models they have now. And I have always LOVED the Red Washer and Dryer set. Not that having the color Red, would make the clothes cleaner, it just tickles my fancy. I probably will end up Patty Melt 010 (2)with the cheap white set again, but at the very least, I am going to get Front Loading, instead of Top Loading.

I have one week to pick out a set. And hopefully I will make my decision in enough time to have it installed on my day off, Tuesday or Wednesday.

Wish me luck.

INGREDIENTS:

  1. Rye Bread, recommended: Farm to Market Bread Co., 2 slices per sandwichPatty Melt 010
  2. Ground Beef 80/20, 1 lb.
  3. Limberger Cheese, recommended: Champignon German, 2 oz per sandwich
  4. Red onion, 1 (thin) slice per sandwich
  5. Soy Sauce, 1 teaspoon
  6. Liquid Smoke Mesquite, recommended: Wright’s, 1 cap or less
  7. Worcestershire Sauce, 1 teaspoon
  8. Granulated Garlic, recommended: HyVee, ¼ teaspoon
  9. Chicago Steak seasoning, recommended: Weber, ¼ teaspoonPatty Melt 014
  10. Granulated Beef Flavor Bouillon, recommended: Knorr, ¼ teaspoon
  11. Mushroom Rub Porcini, recommended: Manitou, ¼ teaspoon
  12. Truffle Zest, recommended: Sabatino, ¼ teaspoon
  13. Balsamic Vinegar, 1 teaspoon
  14. Bacon, 1 slice per burger
  15. Butter, 1 teaspoon, divided
  16. Mayonnaise, recommended: Hellmann’s, ½ to 1 teaspoon per patty, to your liking
  17. Sliced Dill Pickles, about 1 to 2 per pattyPatty Melt 015
  18. Mustard, German/Organic, recommended: 365 Everyday Value, as needed
  19. Parchment Sheets, Pop-up, recommended: Reynolds Kitchens, 3 (for easy clean up)

INSTRUCTIONS:

  1. Freeze Limberger Cheese 20 to 30 minutes before cook time.
  2. Divide into the Ground Beef into 4 patties, using the Patty Melt 021Parchment Sheets to shape and flatten. Make sure the patties are room temperature. Polk holes in the patties with a fork.
  3. Mix the Liquid Smoke, Soy Sauce, Balsamic Vinegar and Worcestershire Sauce, then apply evenly on burgers.
  4. Mix the Granulated Garlic, Chicago Steak seasoning, Granulated Beef Bouillon, Porcini Mushroom Rub and Truffle Zest. Apply evenly on top of wet rub.
  5. Preheat a cast iron skillet for 2 to 3 minutes.
  6. Fry the Bacon and set aside.
  7. Cook Burger Patty for 3 to 4 minutes per side.Patty Melt 022
  8. Move to the back of the skillet and sauté the onion to your liking
  9. Add Mayonnaise to one slice of bread, and Mustard to the other slice of bread.
  10. Put half of the Limberger cheese on each bread slice
  11. Using a “cold” skillet, cut the butter slices into 8 pieces with one of the left and one on the right side of the pan.
  12. Put the bread slices on each side of the skillet and grill the bread for about 2 to 3 minutes on Medium Low, or until cheese melts. But I peek under the bread to make sure it is not burning.Patty Melt 024
  13. To one bread slice with the Burger, Onion and Pickles. If the cheese needs additional time to melt, I flip them back and forth to meld together, making sure it does not burn.
  14. Remove and let it rest for 3 to 5 minutes.
  15. I love this cut diagonally for flair!

The American Royal is having a BBQ Sauce and Rub contest. I love watching cooking competition shows on the Food Network.

I am so glad to see that women are now competing in the Grilling Patty Melt 030cook-offs. Wouldn’t it be cool, if my rub was good enough to enter? Life is short. I have until April 17th to decide. If I decide to, I don’t want to be in last place; hopefully I will rank within the top 50.

http://www.americanroyal.com/bbq/competition-information/?ct=t(2020-BBQ-Dates_COPY_01)&mc_cid=dcfe4f78b0&mc_eid=a24974d391

 

Patty Melt 027

THE VAMPIRE DANCER COOKBOOK IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Patty Melt 040

Funkytown Limburger Burger

Limburger Burger 055I LOVE Disco music! It seemed like “funky” was popular back in the 70s and 80s. For example, songs like:

Play that Funky Music by Wild Cherry or Funkytown by Lipps, Inc.

Then came along “Once More With Feeling” the Buffy the Vampire Slayer musical, Season 6, Episode 7 in Nov. 2001.

I must admit that I love all of the songs, but my favorite is when Limburger CheeseXander and Anya sing “I’ll Never Tell,” “She eats these Skeezy cheeses, that I can’t describe.”

I guess that Limburger can be considered skeezy, stanky and only for the brave. I have an “iron gut” so I think I will survive this. If not, someone call 9-1-1!

I remember watching the 3 Stooges a long time ago, in an episode with Limburger cheese. They cracked me up. So in the name of science, I will try it. Maybe it won’t be so bad. After all, I like Feta cheese, Chitterlings and Kimchee.

INGREDIENTS:

  1. Prime Rib Beef Steak Patties, 4Burger Prep4
  2. Limburger Cheese, recommended: Champion, 1 oz per patty
  3. Soft Pretzel Buns, recommended: Pretzilla, 4
  4. Liquid Smoke, recommended: Wright’s, 1 cap or less
  5. Soy Sauce, 1 teaspoon
  6. Worcestershire Sauce, 1 teaspoon
  7. Granulated Garlic, recommended: Hy-Vee, ¼ teaspoon
  8. Chicago Steak seasoning, recommended: Weber, ¼ teaspoon
  9. Granulated Beef Flavor Bouillon, recommended: Knorr, ¼ teaspoonLimburger Burger 018
  10. Mushroom Rub Porcini, recommended: Manitou, ¼ teaspoon
  11. Truffle Zest, recommended: Sabatino, ¼ teaspoon
  12. Butter, Unsalted, ½ teaspoon, divided
  13. Balsamic Vinegar, 1 teaspoon
  14. Red onion, sliced
  15. Beefsteak Tomato, sliced
  16. Bacon, 1 slice per burger
  17. Sliced Dill Pickles, about 1 to 2 per patty
  18. Mustard, German/Organic, recommended: 365 Everyday Value, as neededBurger Wet Rub3

INSTRUCTIONS:

  1. I had to prep the burgers in advance and then freeze them. Make a well (indent) into each burger. Divide the Butter into 4 pieces, and place in the well on each burger.
  2. Mix the Liquid Smoke, Soy Sauce and Worcestershire Sauce, then apply evenly on burgers.
  3. Mix the Granulated Garlic, Chicago Steak seasoning, Granulated Beef Bouillon, Porcini Mushroom Rub and Truffle Zest. Apply evenly on top of wet rub.Burger Dry Rub2
  4. Bring patties to room temperature.
  5. Preheat a skillet and fry the bacon.
  6. Remove the bacon and fry the patties, 5 minutes, with butter-side down first, then 3 minutes on other side.
  7. Deglaze with Balsamic Vinegar.
  8. Add Limburger cheese to the 2nd side for 2 minutes and top with bacon.
  9. Remove patties and let them rest for 5 minutes.
  10. Toast the Pretzel buns in the same skillet
  11. Slice the Tomato and Red onion.
  12. Add Mustard, Pickles, Tomato slice, Onion slice and Bacon on the bun. Top with the Burger and enjoy the funk!Patties4

On the “Funk-O-Meter” from 1 to 10, with Chitterlings being the funkiest # 10, I would rate Feta Cheese an 8 and Limburger Cheese a 4. It adds just extra “Umami” bomb of flavor. Sort of like an aged Swiss Cheese. Give it a try. You might like it.

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

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Ring in the New Year with a Spicy Meatloaf!

Italian Sausage Beef Meatloaf20200101_173252

Making Meatloaf gives you so many opportunities to experiment with different flavors. I started out cooking Meatloaf in an oven. But once I began using a Slow Cooker, I have not used the oven since. Meatloaf is so versatile that you can play with using Ground Beef, Italian Sausage, Ground Pork, Ground Turkey or add Chorizo for a Mexican-inspired Meatloaf. Instead of Ketchup, I normally use Condensed Tomato Soup for the topping. This time, I wanted something different, so I am using Tomato Basil Soup instead.

INGREDIENTS:

  1. Italian Sausage Mild, recommended: Great Value, 19 oz.20191231_022249
  2. Ground Beef, recommended: Great Value, 2 lbs.
  3. Meatloaf Seasoning, recommended McCormick, Two 1.5 oz. packets
  4. Cubed Stuffing Herb seasoned, recommended: Pepperidge Farm, 12 oz., divided (or use Salad Croutons)
  5. Diced Tomatoes with Basil, Garlic & Oregano, recommended: Del Monte, 14.5 oz.
  6. Diced Tomatoes Petite with Jalapeno and Habanero, recommended: Del Monte, 14.5 oz.
  7. Tomato Basil Soup, recommended: Progresso. 19 oz.
  8. Mixed Vegetables with Carrots, Green Beans, Corn & Peas, frozen, recommended: Great Value, 12 oz.
  9. Mirepoix with diced Yellow Onion, Carrot and Celery, 8 oz.20191231_131028
  10. Garlic, diced, 10-11 cloves, divided ¾ and ¼
  11. Sweet Potatoes, frozen, diced, recommended: Great Value, 10 oz.
  12. Eggs, 3 Jumbo
  13. Balsamic Vinegar, 2 teaspoons
  14. Liquid Smoke, 1 capful
  15. Worcestershire Sauce, 1 teaspoon
  16. Soy Sauce, 1 teaspoon
  17. Optional: Disposal plastic gloves
  18. Optional: Reynold’s Slow Cooker Liners or Reynold’s Aluminum Foil for the cooking vessel

INSTRUCTIONS:20191231_150135

  1. Beat 3 eggs in a mixing bowl, and set aside
  2. Combine the Ground Beef with Italian Sausage in a (different) large mixing bowl.
  3. To the meat mixture, add in gradually, the Diced Tomatoes, Mirepoix, Mixed Vegetables, Stuffing Cubes, Meatloaf Seasoning, Balsamic Vinegar, ¼ Garlic and Eggs. This is a good time to use disposable gloves for mixing.
  4. If using a Slow Cooker, line the bottom of it with half of the Stuffing Cubes, Sweet Potatoes, ¾ Garlic, Liquid Smoke, Worcestershire Sauce and Soy Sauce. If using a pre-heated 350 degree oven, mix this with the meat mixture.20191231_151251
  5. Slow Cooker on High for 4 to 6 Hours or Low for 8 to 10 Hours, or Bake in 350 Pre-Heated oven for 1 hour.
  6. Top with Tomato Basil Soup during last 30 minutes of cooking time.

HAPPY NEW YEAR 2020!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

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