Journey Into Fear (1975) | Serving up an all-star thriller for the Devilishly Delightful Donald Pleasence Blogathon

The 1975 political thriller Journey into Fear was an all-star contemporary adaptation of Eric Ambler’s seminal 1940 novel of the same name. A flop at the box office, it had a scant theatrical release on 8 August 1975 and was aired on HBO on 9 January 1976. It then virtually disappeared for many years (appearing briefly on VHS) until a recent Blu-ray release.

When I was compiling SUPPER WITH THE STARS with my co-author Jenny, we included this long-forgotten film as it featured Donald Pleasence and Shelley Winters – two of Vincent’s many legendary co*stars who, like Vincent, were also big foodies.

Asked to participate in the Devilishly Delightful Donald Pleasence Blogathon, I thought I’d share the recipes from both Donald and Shelley that we included in the cookbook (catch them at the end of this post), along with our review of Journey Into Fear. So, was the Canadian-made thriller a recipe for disaster?

Possessing valuable information about Turkey’s untapped natural resources, American oil exploration engineer Mr Graham (Sam Waterson) becomes the target of an assassination plot. In a bid to protect him, the head of Turkish security, Colonel Haki (Joseph Wiseman), fakes Graham’s death and sneaks him out of the country on a boat bound for Genoa. But also on board is Banat, a professional killer (Ian McShane) and the mastermind behind the plot, Dervos (Vincent Price).

Journey into Fear had all the ingredients to be a terrific film: a spy story that’s an influential classic of the genre, an award-winning director, and a superb international cast. Shot for $3.5m over seven weeks in July and August 1974, it was touted as the biggest film to come out of Canada at the time.

But while the film was ultimately let down by its weak script and rushed production, this second film adaptation of Eric Ambler’s seminal novel does have its moments. Director Daniel Mann and cinematographer Harry Waxman make effective use of the Turkish, Greek and Italian locations while also providing some well-staged action set pieces, and there’s an exciting score from composer Alex North.

While a fresh-faced Waterson gives a nuanced performance as the laconic Mr Graham, it’s the supporting players who are the film’s highlight. Zero Mostel chews the scenery as a Turkish oil agent, as does Hollywood legend Shelley Winters as shrewish American tourist Mrs Mathews. Her dinner scene, in which picks at her (foreign) food in disgust, is a highlight. In his final film role, Stanley Holloway plays her henpecked husband with great sincerity, and Yvette Mimieux (who will always be remembered by movie buffs as Weena in the 1960 sci-fi classic The Time Machine) provides the love interest.

A standout, however, is Donald Pleasence. He plays Kuvelti, a Turkish agent masquerading as a bungling tobacco salesman who is shadowing Mr Graham. He pops up in a couple of scenes – very much on the periphery of the action – before getting bumped off (which isn’t a spoiler if you happen to possess the paperback tie-in).

Donald’s best scene takes place on location in Athens, where he frantically searches the streets after becoming separated from Mr Graham, – who is being hunted down by McShane’s sweaty assassin. Pleasence’s character doesn’t have any scenes with Price (nor did he in another Price classic, The Monster Club). It is a shame, but then we do get a typically quirky Pleasence turn – which makes this a fun watch.

Price, of course, has a blast playing Dervos – an Arab agent pretending to be an art-loving amateur archaeologist (how very Vincent), and he brings much depth to his duplicitous character. His explosive death scene (by a flare gun) is actually one of Price’s more gruesome screen deaths, and kudos to him for doing his own stunt on camera as his clothes catch fire when he is shot by our hero in the film’s climax.

DONALD PLEASENCE’S SOLE BONNE FEMME
This recipe was featured in a 1975 episode of the Canadian TV show Celebrity Cooks, where Donald prepared it for host Bruno Gerussi. It was later included in a tie-in cookbook and now can be found in Supper with the Stars.

INGREDIENTS:
1 sole, filleted
1 cup stock (get head, bones, etc. for the stock or use an extra fillet, chopped)
1/2 lb. button mushrooms
1 doz. medium mushroom caps

INGREDIENTS – BEURRE MANIE:
2 tbsp. flour
2 shallots (finely chopped)
Lemon juice
Oil
Bouquet garni
White wine (enough wine to cover fish plus wine to add later, but no more than 1 cup altogether)
2 tbsp. butter
Liquid drained from baking sole

METHOD:
Make the fish stock, using the head and bones, etc. or an extra fillet. Put in a saucepan, add a cup of water and simmer for 10 minutes. Strain. Season to taste.

Preheat oven to 350°C.

Put fillets in the bottom of a buttered earthenware baking dish. Sprinkle with finely chopped shallots and button mushrooms. Add enough wine to cover the fish stock.

Now add the bouquet garni, bring to a boil, cover with buttered paper, and bake in a moderate oven for 10 minutes.

Drain off the liquid from the baking dish and add some more white wine, making the total wine used no more than 1 cup. Put this liquid in a saucepan and keep it warm.

Make a beurre manié by kneading the flour and butter with your fingers as though you were rubbing fine pastry. Form into small balls and add them to the liquid, stirring well. It will thicken.

In another pan, sauté the mushroom caps in oil and lemon juice. Pour sauce over the sole and decorate it with the mushroom caps.

Place under a grill to brown lightly and glaze. Remove the bouquet garni before serving.

Serves 4.

SHELLEY WINTERS’ CAESAR SALAD
1 clove garlic, peeled and sliced
1/2 cup olive oil
1 cup cubed French bread or ready-made croutons
1½ teaspoons salt
1/4 teaspoon dry or hot mustard
Freshly ground black pepper
5 anchovy fillets
Few drops Worcestershire sauce
3 tablespoons wine vinegar
1 raw egg
Juice of 1 lemon
2 heads cos/romaine lettuce
2-3 tablespoons grated Parmesan cheese
Soak the garlic in the olive oil for 24 hours.

Sauté the French bread or croutons in 2 tablespoons of the garlic-infused oil.  Place salt, mustard, pepper, anchovies, Worcestershire sauce, wine vinegar and remaining olive oil into a large salad bowl.  Blend with a fork.  Now add the egg and lemon juice and mix well.  Break the lettuce into a bowl.  Toss well with the dressing.  Add the cheese and croutons before serving.  Toss all well. Serves: 4

SUPPER WITH THE STARS is available in both paperback and digital editions from Amazon.

For more recipes: check us out on Instagram

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Madeline Smith takes a 50th-anniversary tour of the Theatre of Blood film locations

2022 marks the 50th anniversary of the filming of Vincent Price’s horror opus, which took place in London from 10 July to 17 August 1972.

In celebration, Vincent Price Legacy UK curator Peter Fuller led a special tour with the film’s last surviving cast member, Madeline Smith, visiting all the locations in which Madeline had her scenes.

We started at Kensal Green Cemetery: which was used for three key scenes: the funeral of critic George Maxwell (Michael Hordern), the grisly late arrival of one of the mourners, critic Hector Snipe (Dennis Price) and a scene between Edwina Lionheart (Diana Rigg) and Peregrine Devlin (Ian Hendry). Filming took place between 10-16 August 1972 and involved most of the cast appearing on the steps of the Anglican chapel, while Vincent Price appeared in disguise as the gravedigger who fills in Maxwell’s grave.

Madeline told our tour attendees about her memories of filming and thoroughly enjoyed posing for pictures in the same spot she stood 50 years ago. On her Facebook page, she wrote:

Despite the extreme heat, I spent a delightful Sunday with the encyclopedic Peter Fuller on his Theatre of Blood walking tour. It was 50 years to the day (10th July 1972) that we started shooting, and even though this was a joyous event, it was tinged with sadness as we all stood on the steps of the Anglican Chapel in Kensal Green Cemetery (Where George Maxwell’s funeral took place and Hector Snipe’s corpse arrived tied to the back of a horse) I reflected on the fact that all that incredible talent is now no longer with us. I can’t thank Peter and his tour group for their love, care and attention as well as the knowledge imparted re this wonderful little film. Much Love…Maddy xx

Following lunch, we took a 40-min bus journey to Putney. Just off the high street is where Lionheart’s lair, the Burbage Theatre, once stood. It was, of course, the old Putney Hippodrome (demolished in 1975) and featured heavily in the final scenes in which Lionheart sets fire to the theatre before taking his final curtain call into the flames. Madeline told us how the theatre was really set alight and how fire engines were on standby just in case the fires got out of control.

Next up was a short bus trip to The Causeway in Wandsworth. At this site, Devlin is knocked unconscious after meeting Edwina, while Inspector Boot (Milo O’Shea) and Devlin’s secretary Rosemary (Madeline) listen to Sgt Dogge (Eric Sykes), who is hiding in the boot of Devlin’s jag, being run over by a train.

Our final destination was Peninsula Heights in Vauxhall. The penthouse at the very top of the building was used as Devlin’s chic apartment and is where Lionheart takes his swan dive into the Thames. Madeline told us that these scenes involved some very long days, and she had some very interesting memories of what happened during filming.

Here’s what some of our attendees had to say about the tour:

‘Thanks for a fantastic day. The tour was brilliant &
very enlightening & Maddie was absolutely lovely’
Vinny Venus

‘Thanks, Peter, for organising. We both loved it. And Maddie was great’
Michael Borio

‘Hi there, Peter, just a quick message to re-emphasise what a brilliant day I had today. It was great meeting you, and it was a very informative and interesting tour. Look forward to the next event’
Dwayne Hickman

‘I’ve been on this tour, and it’s great. TOB was actually one of the first films I saw with Ian Hendry. I later wrote his biography, Send in the Clowns
Gabriel Hershman

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Supper with the Stars | Paperback Edition Now Available from Amazon

Yes! You heard it right – there’s now a paperback edition of Supper with the Stars. Having had so many requests for the cookbook and practically selling out of the full-colour limited edition hardback – though we do have some left via the VP Store – we have produced a print on demand version, available only through Amazon. 

This black and white softcover version omits the galleries and adds a couple of pages at the back where you can write your own notes. It’s what we like to call ‘the kitchen-friendly edition’, so now you can keep your hardback copy all pristine and use this one without fear of getting it stained.

Co-authors Jenny Hammerton and Peter Fuller are currently planning some cool culinary events to celebrate the ‘official’ launch of the paperback edition and there’s an Ebook edition in the works. So watch this space. 

Here are some links to a few Amazon stores where you can get your copy of the paperback edition. But wherever you are, just type in the title: Supper with the Stars, and you’ll see it pop up.

(UNITED STATES): https://amzn.to/3aoQ7K1

(UNITED KINGDOM): https://amzn.to/3Gv2aBu

(GERMANY): https://amzn.to/3NTCRvr

(ITALY): https://amzn.to/3NQRgZq

(FRANCE): https://amzn.to/3tfONzT

(AUSTRALIA): https://amzn.to/3zhOsQZ

••• WANTED AMAZON REVIEWERS •••

If you buy the paperback or already have the limited edition hardback, please consider leaving a review on Amazon.

You need not have bought the cookbook from Amazon to do this; you just need to have bought something from Amazon in the past. 

If you do leave a review, make sure you specify which edition (paperback or hardback).

DO CONTACT US IF YOU HAVE ANY QUESTIONS

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Supper with the Stars (Limited Edition Hardcover) | LAST REMAINING COPIES!

13 February 2022 UPDATE!
A huge thank you to everyone who has purchased a copy of our limited edition hardback of Supper with the Stars. We released 250 copies on Halloween 2021 and to date we have just 13 copies left. Having sold out of the signed bookplate, we have 7 Thank You presentation cards signed by Peter Fuller, which we are offering up in lieu of a signed copy. So don’t delay, order your copy today!

*********************************************

The Vincent Price Legacy UK is delighted to present Supper with the Stars, a fantastic new cookbook fusing film legends and food with the culinary endeavours of screen icon and original foodie Vincent Price. Written by Peter Fuller (your curator) and film archivist Jenny Hammerton (Silver Screen Suppers), this limited-edition cookbook features 52 recipes from the kitchens of Vincent’s most famous co-stars paired with some fantastic dishes of his own. With wicked illustrations from Ben Wickey and a Foreword by Victoria Price, this is a must-have for film fans and foodies alike.  

Supper with the Stars has been published in a special limited edition hardcover (only 250 copies) and is available to buy in the UK with a choice of edition and postage options.

FOR UK ORDERS: Please use this link to order if you are based in the UK: https://www.vincentpricelegacy.com/shop

FOR EUROPEAN ORDERS (including the Republic of Ireland), postage will be £15 (including tracking). Please use the Vincent Price Store link below if you have a European delivery address.

FOR NORTH AMERICAN ORDERS, postage will be £35 (including tracking). Please use the Vincent Price Store link below if you are ordering from North America.

https://www.vincentpricelegacy.uk/for-sale/

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THE LONDON BOOK LAUNCH OF SUPPER WITH THE STARS

The Vincent Price Legacy UK and Silver Screen Suppers are proud to present the exclusive London book launch of Supper with the Stars on Monday 25 October (from 7pm) at the legendary Phoenix Arts Club in London’s West End in association with the lovely folks at Misty Moon.

Tickets are limited: so get yours now at: http://bitly.ws/gozL

Written by Peter Fuller (curator of the Vincent Price Legacy UK) and film archivist Jenny Hammerton (Silver Screen Suppers), Supper with the Stars features 52 recipes from the kitchens of Vincent’s most famous co-stars paired with some fantastic dishes of his own.

A must-have for film fans and foodies alike, Supper with the Stars will be published in a special limited edition hardback (only 250 copies printed in the UK) with pre-sales starting soon. However, if you attend the event – you will be first in line.

Victoria Price will be our special guest (via zoom – live!) for the evening, which also marks the 28th anniversary of her dad’s passing. Expect fun and surprises – including an extraordinary clip show featuring never-before-screened footage of Vincent’s culinary endeavours. In order to ensure that you get a book, please pre-order using the link below and you can collect it in person at the launch.

PRE-ORDER THE BOOK HERE

I will be announcing full details on how to order the book very soon. Please do not order the book if you are not attending the event (especially if you are outside of the UK) as we will have a special link to do just that.

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COMING SOON! Supper with the Stars – a new cookbook hosted by Vincent Price

From Vincent Price Legacy UK curator Peter Fuller & Silver Screen Suppers’ Jenny Hammerton comes…

SUPPER WITH THE STARS * A fantastic new cookbook fusing film legends and food * Hosted by Vincent Price

Dine, sup and cook-a-long with Vincent Price and his legendary Co*Stars every week of the year.

Enjoy the meal and watch the classic Vincent Price movie at the same time.

Illustrations by Ben Wickey

Introduction by Victoria Price

BE THE FIRST TO KNOW ABOUT OUR UPCOMING PUBLICATION PLANS
FOR SUPPER WITH THE STARS!

CLICK ON THIS LINK TO SIGN UP!!

COOKBOOK HIGHLIGHTS

  • 52 recipes from the kitchens of Vincent Price’s Co*Stars paired with 52 recipes selected from his iconic cookbooks
  • 52 films from Vincent Price’s extensive big-screen career
  • 52 insightful biographies and film reviews, with fun facts and trivia
  • Full-colour galleries featuring poster art and rare stills
  • Extra Helpings chapter featuring hints, tips and more recipes
  • Beverages chapter
  • Conversion chart
  • A-Z glossary
  • Introduction from Victoria Price
RECIPES FOR COOKS OF ALL ABILITIES
  • Easy-to-make instructions
  • Great for both novices and the kitchen-adventurous alike
  • Breakfast, lunch, dinner and party ideas
  • Helpful culinary conversion chart
  • Kitchen tested by Vincent Price fans & foodies from around the world
A VINCENT PRICE CULINARY JOURNEY
  • Host a Vincent Price movie night and dinner
  • Over 100 recipes tested, reviewed and updated for the modern palate
  • Each Co*Star dish expertly paired with one of Vincent Price’s recipes
  • PLUS Vincent Price movie-themed cocktails, drinks and more
COME INTO THE KITCHEN

Hollywood Icons: Bette Davis, Henry Fonda, Lillian Gish, Robert Mitchum, Ronald Colman
Hollywood Beauties: Anne Francis, Ava Gardner, Gene Tierney, Jane Russell, Lana Turner
Horror Legends: Basil Rathbone, Boris Karloff, John Carradine, Lon Chaney Jr, Peter Cushing, Peter Lorre
Hollywood Heavyweights: Charlton Heston, Charles Bronson, Dana Andrews, Victor Mature
British Greats: Diana Rigg, Ian Ogilvy, Jane Asher
Comedy Greats: Groucho Marx, Terry-Thomas
Plus The King — Elvis Presley
…and many more

FUN FACTS AND TRIVIA
  • 52 extensive biographies of Hollywood and British cinema legends
  • 52 comprehensive film reviews

THE FILMS

  • A selection of classics ranging from Service de Luxe (1938) to Edward Scissorhands (1990)
  • Includes film noir, comedy, thriller and drama favourites such as Laura (1944), Champagne for Caesar (1950), Shock (1946), Dragonwyck (1946)  and The Whales of August (1987)
  • PLUS 20 years of chills and thrills: From House of Wax (1953) to Theatre of Blood (1973)

BE THE FIRST TO KNOW ABOUT OUR UPCOMING PUBLICATION PLANS
FOR SUPPER WITH THE STARS!

CLICK ON THIS LINK TO SIGN UP!!

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Vincent Price’s Gingerbread makes for a sweet Valentine treat

Last Sunday was St Valentine’s Day and Vincent Price fans across the UK and the US joined together for another special online zoom event hosted by yours truly and Victoria Price.

We had a ball showing vintage TV shows, holding a trivia quiz (which proved very popular) and presenting some delicious food fare made especially for the occasion.

Wanting to bake some heart-shaped cookies (in honour of Vincent’s wonderful turn in Edward Scissorhands), I found a suitable recipe in Vincent’s 1969 Come Into the Kitchen Cook Book – Hard Gingerbread.

If you stick to the measurements, this makes a mammoth amount – so I halved everything and ended up with 48 medium-sized cookies. I also didn’t have a heart-shaped cutter, so I improvised but making one out of cardboard. I think it worked quite well.

Now, they did come out a little on the pale side (as I used maple syrup instead of molasses, which I could not find ), but dipping them in chocolate ganache was a sweet solution.

Next time, I will certainly seek out molasses or golden syrup and will up the amount of ginger – just for a little extra heat. A wonderful Valentine treat.

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WIN! The Masque of the Red Death on Blu-ray

To celebrate the stunning UK 4K restoration release of the extended cut of Roger Corman’s 1964 masterpiece, The Masque of the Red Death, we have one Blu-ray and one DVD to give away courtesy of Studiocanal. Open to UK residents only. 

JUST ANSWER THE FOLLOWING:

Which other Edgar Allan Poe tale is incorporated in Corman’s film, The Masque of the Red Death

  1. Ligeia
  2. Hop-Frog
  3. The Fall of the House of Usher

Email your answer to info@vincentprice.com by 31 January at midnight.

Please ensure you supply a UK address in order to participate. 

Drawing of winner will take place on 1 February

READ MORE ABOUT THE UK STUDIOCANAL RELEASE HERE:

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Our Sale is STILL On!

As there’s no chance of getting out to the shops for the usual January sales, how about checking out these fantastic Vincent Price themed goodies in our Vincent Price store

There are two gorgeous posters illustrated by Graham Humphreys, a glow-in-the-dark tee, Vincent’s wonderful musings about the great women in his life, and a knock-out EP featuring Vincent reading Poe’s The Conqueror Worm to a mind-tripping electronic beat.

Just head over to The Vincent Price Store by clicking on any of the goodies below.

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Murder, She Wrote Cookbook | House of Hickman Chicken and the Cheddar Cheese soup saga

American actor Dwayne Hickman (b 1934) is best known as the title character in the 1960s US sitcom The Many Loves of Dobie Gillis opposite future Gilligan’s Island star Bob Denver, and appearing in a handful of American International Pictures drive-in teen flicks like How to Stuff a Wild Bikini. He and his Bikini co-star Frankie Avalon also teamed up for the 1965 Vincent Price spy spoof Dr Goldfoot & the Bikini Machine.

So when it came to testing out a recipe for Jenny Hammerton’s forthcoming culinary collection, the Murder, She Wrote Cookbook, I couldn’t resist trying out Dwayne’s House of Hickman Chicken. Little did I imagine just what a saga it would turn out to be.

Now although this is Dwayne’s recipe, it was his first wife Carol who actually did all the cooking in the Hickman household. The story goes that while Carol (who was married to Dwayne from 1963 to 1972) was spending a week in New York, some of the couple’s friends had decided to drop in on Dwayne, who then decided to cook dinner for everyone.

He remembered a favourite recipe that Carol had made with chicken and cream of mushroom soup. By mistake, however, he added in cheese soup, but it was one of those great accidents, as it went on to become the standard way to make the dish over at the Hickmans.

American actor Dwayne Hickman at home with his wife, actress Carol Christensen (1937 – 2005), circa 1965. (Photo by Graphic House/Archive Photos/Getty Images)

Here’s Dwayne’s original recipe… and what it looked like on my first attempt.

HOUSE OF HICKMAN CHICKEN
(serves 8)

INGREDIENTS
8 half chicken breasts
1 can cheddar cheese soup
1/2 can cream of celery soup
1 cup chopped mushrooms (canned or fresh)
1 onion, thinly sliced
1/2 teaspoon black pepper

METHOD
Mix the soups, onions, and mushrooms together. Lay the chicken breasts in a casserole or baking pan. (You can serve from the casserole: if you use a baking pan, you have to put the chicken on a platter when it’s done). Sprinkle with pepper, and bake in a 350C/Gas Mark 4 oven for about an hour.

MY COOKING NOTES
* As I wasn’t serving a gang, I used four chicken breasts from my local butcher and sliced them in half. I also halved all the other measurements to serve four.
* For the soup, I used standard 295g cans of Campbell’s condensed soup – (I must admit the cream of celery was hard to find, but the cheddar cheese soup was another story – see below).
* I also sautéd some extra fresh mushrooms (pan-fried in a little butter) and added them to the top of the mixture, but also kept some aside to sprinkle on top after taking it out of the oven.

MY VERDICT
Even though I used some extra mushrooms, I actually found this dish to be rather bland. Will I try it again? Probably, but I’ll certainly be adding in a dash of tabasco or some such spicy sauce. Also – as you will read – I will probably have to make my own Cheddar Cheese Soup (the recipe is at the bottom of this post).

THE CHEDDAR CHEESE SOUP SAGA
OK, so I wanted to use the exact ingredients to learn what made this dish so popular with the Hickmans. However there was a problem. It was that serendipity ingredient – the cheese soup. It’s not readily available in any UK grocery stores.

Last November (which seems like forever, now that we are all in lockdown), while I was in New York conducting one of my Vincent Price Legacy UK tours, I thought it would be so simple to just pop into a store and get a couple of cans. Uh! Uh! I couldn’t find it anywhere. However, one of our attendees, Patricia, who lives in New Mexico and is a big foodie, said she could get them cheap at her local Smith’s grocery store and send them to me. I said, great! Well, what I didn’t know was how much a can of Campbell’s condensed Cheddar Cheese soup being sent from the US to the UK was going to end up costing me.

About a month after I had returned from my trip to the US, I got an email from Patricia asking if I had received a surprise package from her. I said I hadn’t. So I did a little sleuthing and discovered that Patricia had written the wrong postcode on the package being sent to me in London. It was now sitting in a sorting office in Exeter, even though it had originally been sent to an East London postal office not far from where I live, and a delivery was attempted to a similar address to mine in Tiverton. Thankfully the staff at Royal Mail were really helpful, and they had it delivered to me the following day.

I was really so thankful to Patricia for sending me this elusive ingredient, but the cost of shipping was ouch!!!. After working it all out, those two cans came to US$22 a piece. Oh well, at least it makes for a great dinner conversation and thankfully I have found an alternative.

Those extra sautéd mushrooms really helped.

HOMEMADE CHEDDAR CHEESE SOUP
I haven’t tried this as yet as I still have one can left for another attempt, but if I do then I’ll be trying this recipe which looks like the perfect substitute for the hard to find Campbell’s Soup canned variety. Will just have to readjust the measurements, I suppose.

INGREDIENTS
3 tablespoons unsalted butter
3 tablespoons flour
1/4 teaspoon salt (Kosher)
1/4 teaspoon dry mustard
1 cup milk
1/2 cup shredded cheddar cheese

METHOD
1) In a small saucepan add the butter and melt over low heat.
2) Add in the flour and whisk, cooking for about a minute (but stop if it turns brown at all).
3) Add in the salt, mustard and milk and whisk until smooth.
4) Add in the cheese and whisk until smooth

Prep time (5mins), Cook time (10mins)
Serves 1, Calories 712kcal

If you’d like to test a recipe for the Murder, She Wrote Cookbook, just click on the link to register.

Dwayne was also a bit of a crooner in the day… so I’ll leave you with this little ditty

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