#CHEFCJ says Okay, so we thought rosé wine gummy bears were the absolute peak of edible wine innovation NOW Rosé wine chocolate now exists and it’s delish the manufacturers say – @AceFoodNews


#AceFoodNews – July.31: If you have tried this new choccy please leave a comment and let me know .. CJ

Rosé wine chocolate now exists and it’s everything we need

Picture: Compartes)
Yes, yes, yes. (Picture: Compartés)

Okay, so we thought rosé wine gummy bears were the absolute peak of edible wine innovation. Because they’re gummy bears. But also wine. They are genius.

But this tops it. This is beyond genius.

This is rosé wine chocolate.

Delish just brought our attention to the existence of the magical treat, created by chocolate experts Compartés. It’s white chocolate infused with rosé wine and crystalised rose petals, and has a very pleasing candy pink hue.

It’s basically the fanciest version of our Friday night routine of stuffing a Galaxy bar in our mouths between sips of wine.

Picture: Compartés)
(Picture: Compartés)

This chocolate bar is what dreams are made of. This chocolate bar says: ‘Yeah, I’m an adult. An adult with fancy sweet preferences and a dedication to treating myself. ‘Kay?’

This chocolate bar is everything we’ve ever wanted for our future selves, and we are ready for it.

Picture: Compartés)
(Picture: Compartés)

One bar costs $9.95 (£7.52), and yes, Compartés ships worldwide – so we’d recommend buying in bulk to justify any shipping fees.

Oh, and if rosé and rose chocolate slightly exceeds your personal fanciness levels, Compartés also makes Cereal, Birthday Cake, and Donut flavour bars. Whoa…..

Editors Notes:

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#ChefCJ says gives this Lychee Ceviche from Accés in Barcelona a try – @AceFoodNews


#AceFoodNews – July.29: Lychee Ceviche Some dishes stick with you, long after the plate has been cleared.

Fresh Lychee & Snapper Ceviche

This is one such dish: a lychee ceviche from Accés in Barcelona, where we dined during our trip there last spring. It is one of those dishes that promptly imprinted itself on my brain after a single bite and I have not been able to forget.

Shortly after our return, I emailed the restaurant, gushing about how much I enjoyed or meal there and politely asking (ok, subtly begging) for the recipe. Lucky for me (and for you) they were happy to oblige. Granted, there were a few things lost in translation (like the lychees missing from the recipe and something called a ‘rocoto’ which google tells me is a hot red pepper) but I had the basic idea.

Fresh Lychee & Snapper Ceviche

That was over a year ago. Why, you might ask, has it taken me this long to actually make this delightful dish?

Well, it turns out fresh lychees and sushi-grade fish aren’t exactly easy to come by around here. You could use canned lychees, and I have a feeling Accés probably did, however I wanted to do this recipe justice. So I stashed this recipe away until the time was right.

That time is now.

Fresh Lychee Fruit

I stumbled upon a bag of beautiful fresh lychees in one of our local Asian markets a few weeks ago. Upon seeing the spiky pink fruits my eyes lit up and my stomach literally started rumbling. I grabbed a bag and practically skipped out of the store (don’t worry, I paid first) and headed straight for Whole Foods to get some fish.

Read the Rest —Lychee Ceviche

© Love & Olive Oil

Editors Notes:

I would remind you that this blog is produced free for the public good and you are welcome to republish or re-use this article or any other material freely anywhere without requesting further permission.

News & Views welcome always published as long as NO bad language or is not related to subject matter.

To keep online information secure, experts recommend keeping your social media accounts private, changing your passwords often, and never answering unsolicited emails or phone calls asking for your personal information. Need help and guidance visit https://acepchelp.wordpress.com and leave a comment

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PORTSMOUTH(NH): Francesca Fernald has been cooking in the kitchen at Geno’s Chowder and Sandwich Shop for decades, and she treats everybody like family – @AceFoodNews


#AceFoodNews – July.22: Phantom Gourmet: Geno’s Chowder & Sandwich Shop In Portsmouth

It happens to be home – literally the house she grew up in. Back in 1965 her mom converted their home into a spot the locals would frequent for coffee and conversation.

Now you’ll always find Francesca stirring, scooping, stuffing and slicing from behind the counter of this Portsmouth, New Hampshire institution.

“I’m kind of a one person show. I’ve got to see what’s going on, and it allows me to wave over the counter and say hi to people. I enjoy their company and I like to see them coming.”

Located on the back channel of the Piscataqua River, this local favorite has a deck for dining alfresco and a cozy interior that makes you feel like you’re at home.

“It’s very casual. I like to keep the old New England feel,” Francesca said. “It’s almost like going to a general store. You come in; you get a bite to eat; you get the gossip of the town; just good company and comradery, and good food.”

So Phantom settled into the scene in search of THE PERFECT MEAL.

A lobster roll at Geno’s is a must. Since Francesca’s dad was a lifelong commercial fisherman, this is a sandwich her family has been shucking and stuffing for generations.

“We serve three sizes of lobster rolls. I make them all to order,” Francesca explained. “I don’t mix the mayonnaise ahead. You could have it plain; you could have it with mayonnaise; you could have it with butter you could have both. Pretty much any way you like it.”

Jumbo Lobster Roll at Geno's Chowder and Sandwich Shop (Image: Phantom Gourmet)

Jumbo Lobster Roll at Geno’s Chowder and Sandwich Shop (Image: Phantom Gourmet)

“They all come in the same toasted hot dog bun. We put it on the grill, toast it up. You get a nice leaf of lettuce on there. The small lobster roll is two ounces of lobster meat. The middle one is three and a half ounces of lobster meat, and then the jumbo one is five and a half ounces of lobster meat.”

For the ultimate Geno’s experience, order the special, which features a cup of one of their chowders served alongside the Jumbo Lobster roll. The famous chowders are all made according to old family recipes, so ordering at least a cup is definitely a requirement.

“These are New England chowders. They’re the same recipes my mom had when she started. They’re brothy and they’re thin. There’s no thickener in them,” Francesca described.

And there’s no big commitment, because Francesca lets you sample them all before you select.

Lobster Stew at Geno's Chowder and Sandwich Shop (Image: Phantom Gourmet)

Lobster Stew at Geno’s Chowder and Sandwich Shop (Image: Phantom Gourmet)

After you’ve sampled, you may want a good old Clam Chowder made with fresh shucked clams, or the Fish Chowder loaded up with cod and haddock plucked from the waters outside and spiked with potatoes and onions. There’s an Oyster Stew made with whole oysters, milk and butter, and a luxurious Lobster Stew.

“There’s something magical about garlic and butter and white wine and shallots to start something off,” Francesca said. “Then you add lobster meat to it, and it’s done.”

Beyond that, the menu offers everything from Stuffed Quahogs for less than $2, to Salmon Burgers and Crabmeat Salad. But don’t fill up on too much, because Francesca’s homemade desserts are not to be missed. There’s the dense and decadent Raspberry Blackout Brownies, or the moist Carrot Cake smothered with a cream cheese frosting. But nothing beats Francesca’s tried and true recipe for Blueberry Pie.

Blueberry Pie at Geno's Chowder and Sandwich Shop (Image: Phantom Gourmet)

Blueberry Pie at Geno’s Chowder and Sandwich Shop (Image: Phantom Gourmet)

A Jumbo Lobster Roll, the Lobster Stew, and a slice of Blueberry Pie make for the PERFECT MEAL at Geno’s Chowder & Sandwich Shop.

You can find Geno’s at 177 Mechanic Street in Portsmouth, and online at genoschowder.com.

Editors Notes:

I would remind you that this blog is produced free for the public good and you are welcome to republish or re-use this article or any other material freely anywhere without requesting further permission.

News & Views welcome always published as long as NO bad language or is not related to subject matter.

To keep online information secure, experts recommend keeping your social media accounts private, changing your passwords often, and never answering unsolicited emails or phone calls asking for your personal information. Need help and guidance visit https://acepchelp.wordpress.com and leave a comment

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SALEM: If you’re searching for that ultimate summertime spot, this might just be it. Located on hist oric Pickering Wharf overlooking picturesque Salem Harbor, Sea Level Oyster Bar is big, fun, and delicious. It’s what summer in New England is all about – @AceFoodNews


#AceFoodNews – July.18: Phantom Gourmet: Sea Level At Salem’s Pickering Wharf

The two-story, 200 spot boasts gorgeous views from almost every table, whether you’re on the deck, or in the dining room, because Owner George Carey wanted to truly take advantage of the great location.

“When you come to Sea Level, one of the best things is we really celebrate our waterfront, and our location, and being outdoors. We have garage doors that open up to really feel the outside. When you come here, you really are in touch with the harbor; you feel the ocean; you feel the breeze; and it’s done casually. It’s not expensive; it’s not formal. It really is a fun place to have twenty beers on tap, great seafood, and just have a nice, relaxed, casual atmosphere.”

Seafood Tower at Sea Level (Image: Phantom Gourmet)

Seafood Tower at Sea Level (Image: Phantom Gourmet)

The menu serves up seafood that’s equal parts fresh and fun, thanks to Executive Chef Jennifer Normant. The first think you see when you step inside is the Raw Bar. To try all it has to offer, a seafood tower is a good choice. It’s stacked with four kinds of oysters, littleneck clams, jumbo shrimp, Jonah crab, and an entire lobster.

If you want to do a little work for your meal, the Peel and Eat Shrimp are steamed in beer and served up hot.

“We add Old Bay seasoning to the pot. We add some shallots, some garlic, some thyme. It’s fun. It’s one of the those down and dirty meals,” Chef Jennifer described.

Another messy masterpiece, and something you’ve probably never seen before, is Sea Level’s Chowder Fries.

Chowder Fries at Sea Level (Image: Phantom Gourmet)

Chowder Fries at Sea Level (Image: Phantom Gourmet)

“It’s our version of a poutine,” Jennifer said. “It’s our New England Clam Chowder that we make in house. We add littleneck clams that are steamed. We add some cheddar cheese, and top it with some chives.”

Out of all the appetizers, nothing is more unexpectedly fun than the Popcorn Shrimp, because it really is popcorn and shrimp.

“You’re not getting popcorn shrimp. You’re getting small popcorn shrimp, and you’re getting a bag of popcorn with your popcorn shrimp,” Jennifer explained. “It looks fun. It’s who we are. It’s clever. It’s a play on words. Tastes delicious, because you’re getting Old Bay, and we’re adding it to our popcorn and then you’re eating it with your shrimp.”

'Popcorn Shrimp' at Sea Level (Image: Phantom Gourmet)

‘Popcorn Shrimp’ at Sea Level (Image: Phantom Gourmet)

When it comes to entrees, Sea Level certainly has all the classics covered, like the golden fried Fisherman’s Platter, lightly breaded to let the seafood shine.

“Cod, shrimp, scallops, whole belly clams, onion strings and fries,” Chef Jennifer listed. “It’s definitely enough for two people to share, but you could also be gluttonous and take it and finish it yourself. I guarantee you won’t finish it, because it’s huge, but it’s everything that you would get in New England, all in one bucket.”

Another New England original is the Lobster Bake in a bucket, complete with a pound and a quarter pound lobster, littleneck clams, mussels, chorizo, corn, and grilled potatoes.

Lobster Bake at Sea Level (Image: Phantom Gourmet)

Lobster Bake at Sea Level (Image: Phantom Gourmet)

For something a little smaller, there’s a mouthwatering Lobster Roll, served on buttery brioche; Baja Style Fish Tacos with cilantro crema; and a grilled half-pound burger topped with cole slaw and crispy fried clams.

“You’re gonna get the taste of the salty from the ocean from the littleneck clams, and you’re also gonna get a nice juicy burger. Just bite right into it. You want to experience the clams and the burger at the same time. You want to take one big bite,” Jennifer explained.

Burger topped with fried clams at Sea Level (Image: Phantom Gourmet)

Burger topped with fried clams at Sea Level (Image: Phantom Gourmet)

It’s no surprise the seafood at Sea Level is top notch, but they also serve some awesome thin crust pizza. You can get it topped with fried calamari or buttery lobster, but Phantom thinks the best bet is the 3-Way Pizza, Chef Jennifer’s twist on a classic North Shore Roast Beef Sandwich.

“We take fresh sliced tenderloin of beef, put it on the pizza. We put James River barbecue sauce, pepper jack cheese, throw it in the oven. When it comes out we add barbecue sauce, habanero aioli, and crispy onion strings. It’s more fun than a roast beef sandwich, because you’re getting it on pizza. It’s more fun to consume a pizza than it is a roast beef sandwich.”

The fun continues right through the end of your meal, with a dessert menu that’s presented in a whole new way. Servers come around and stamp the menu right on your tablecloth. Chef Jennifer described the standout on that menu, the Twinkie Tiramisu.

“We take the Twinkies and then soak them in espresso and a little bit of sugar; layer it with fresh, creamy mascarpone cheese; and then top with cocoa powder.”

With such fun food and beautiful views, it’s probably time you chart a course for Sea Level.

“It’s just great to come down to the water, to really enjoy the water views, smell the ocean, and have some great seafood,” said George.

You can find Sea Level at 94 Wharf Street in Pickering Wharf in Salem, and online at sealeveloysterbar.com.

Editors Notes:

I would remind you that this blog is produced free for the public good and you are welcome to republish or re-use this article or any other material freely anywhere without requesting further permission.

News & Views welcome always published as long as NO bad language or is not related to subject matter.

To keep online information secure, experts recommend keeping your social media accounts private, changing your passwords often, and never answering unsolicited emails or phone calls asking for your personal information. Need help and guidance visit https://acepchelp.wordpress.com and leave a comment

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How do you dress your dog? July 14 marks National Hot Dog Day! A day where Americans celebrate another slice of their culture – @AceFoodNews


#AceFoodNews – July.14: On National Hot Dog Day, we ask: How do you dress your dog?

Several regions and cities across the country have their own unique hot dog style. Which is your favorite?

Chicago Dog

Chicago Dog (Adri/Flickr Commons/CC BY 2.0)Chicago Dog (Adri/Flickr Commons/CC BY 2.0)

A true Chicago dog is made with Vienna Beef franks, but you’re forgiven if you have to steer off-brand. It’s the toppings that define a Chicago Dog, anyway.

A Chicago Dog is: a steamed beef frank in a poppy seed bun, topped with tomato, white onion, sweet relish, pickled sport peppers, celery salt, yellow mustard and, of course, a dill pickle spear.

Good luck fitting that in one bite.

Detroit Coney

Detroit Coney Dog (VasenkaPhotography/Flickr Commons/CC BY 2.0)Detroit Coney Dog (VasenkaPhotography/Flickr Commons/CC BY 2.0)

There are variations of the Coney all across the Midwest. The preference in Coney dogs between residents of Detroit and Flint, Michigan, is a heated talking point amongst many Michiganders.

One of the most popular is referred to as the Detroit Coney: a beef frank served on a steamed bun and topped with “Coney sauce” – beanless beef chili – mustard, chopped onions and shredded cheddar cheese.

While a fork and knife are frowned upon by some Coney enthusiasts, these dogs have a tendency to make a mess. Ignore any potential sneers and use a fork to clean up the lost Coney sauce and toppings.

New York Dog

New York Dog (Ernesto Andrade/Flickr Commons/CC BY-ND 2.0)New York Dog (Ernesto Andrade/Flickr Commons/CC BY-ND 2.0)

Unlike a Chicago Dog or a Detroit Coney, a New York Dog seems like a reasonable snack to take on the go. It’s not quite the messy behemoth like some other hot dogs.

A classic New York Dog is an all-beef dog, usually griddled, and topped with sauerkraut and mustard. Feel free to ask which local restaurant has the best New York Dog, but do it knowing you’re going to get 100 different answers and 100 different arguments.

Danger Dog (Tijuana Dog)

Danger Dog (Stu Spivack/Flickr Commons/CC BY-SA 2.0)Danger Dog (Stu Spivack/Flickr Commons/CC BY-SA 2.0)

The Danger Dog (believed to be originated in Tijuana, Mexico, and sometimes referred to as a Tijuana Dog) is now a popular staple in California’s big cities and is expanding east.

Unlike the Chicago Dog, the dog and how it is cooked makes the Danger Dog. The DangervDog is a hot dog that is wrapped in bacon and deep fried. Toppings vary from restaurant to restaurant and city to city. One of the most popular ways to top a Danger Dog is grilled onions and peppers, ketchup, mustard, mayonnaise and, of course, bacon bits.

All-American/Un-American Dog

We are calling this the All-American/Un-American Dog. (The Culinary Geek/Flickr Commons/CC BY 2.0)We are calling this the All-American/Un-American Dog. (The Culinary Geek/Flickr Commons/CC BY 2.0)

Let’s be honest, many of us out here aren’t hot dog savants. Whether they are cooked on the grill, over a campfire or on the stove, everyone has their own way to dress a hot dog, usually with the basic fare. But some people have an issue with that. I don’t want to assign labels like “hot dog snob,” but those people exist. For that reason, we are calling this style the All-American/Un-American Dog.

The All-American/Un-American Dog is dressed with whatever you’ve got in the fridge: Ketchup, mustard, onion, pickles and/or relish. Try some hot sauce or maybe sriracha. Potato chips? Sure! Go nuts! Dress it how you like.

Editors Notes:

I would remind you that this blog is produced free for the public good and you are welcome to republish or re-use this article or any other material freely anywhere without requesting further permission.

News & Views welcome always published as long as NO bad language or is not related to subject matter.

To keep online information secure, experts recommend keeping your social media accounts private, changing your passwords often, and never answering unsolicited emails or phone calls asking for your personal information. Need help and guidance visit https://acepchelp.wordpress.com and leave a comment

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Something special when the weather is hot so try Ginger Plum Granita with ❤️Love and Olive O il ❤️ – @AceFoodNews


#AceFoodNews – July.02: Ginger Plum Granita // Love and Olive Oil

Ginger Plum Granita with Domaine de Canton Ginger Liqueur

I think there’s something wrong with me.

Just thinking about granita or sorbet or popsicles or anything even remotely ice makes my entire body break out in goosepimples. Like, instantly.

Seriously. It could be eight hundred degrees outside and I’ll still get full body chills at the mere thought of something cold and icy.

It’s like nails on a chalkboard, just thinking about scraping ice and frost and OH MY GOD LINDSAY PLEASE STOP DOING THIS TO YOURSELF YOU’RE MAKING IT WORSE. Go think about hot soup or warm chocolate cake or something because this is torture. Pure torture.

I mean, if I’m going to be covered in chicken skin, I may has well have something to show for it, eh? The chill is worth it if I’m actually digging in to a tart and tangy plum granita and not just sitting here thinking about it.

Ginger Plum Granita with Sugar Plums and Domaine de Canton Ginger Liqueur

Ginger Plum Granita with Sugar Plums and Domaine de Canton Ginger Liqueur

Fresh Sugar Plums, Summer Produce

I spotted these sweet little ‘sugar’ plums at the farmers market last week, and overheard the vendor telling someone else they only had a two week season. Well, twist my arm why don’t you, that’s pretty much the quickest way to get me to buy something.

While they are, indeed, sweet little plums (as their name implies), they aren’t exactly suited to the most common plum recipes out there, you know, the ones that call for perfect slices of pitted plums arranged into rosettes atop a tart crust (for example). Rather, much like my beloved Damsons in the fall (though far sweeter), these guys cling to their pits like a toddler to their binkie, making a clean extraction nearly impossible.

So I tried to think of ways (other than jam, because I’m pretty jammed out at the moment) that I could use these precious plums, and, seeing as we’ve hit summer hard and fast and have the humidity to prove it, something crisp and frozen seemed like the perfect solution.

Read the Rest —Ginger Plum Granita

© Love & Olive Oil

Editors Notes:

I would remind you that this blog is produced free for the public good and you are welcome to republish or re-use this article or any other material freely anywhere without requesting further permission.

News & Views welcome always published as long as NO bad language or is not related to subject matter.

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Twenty three ‘ No-Bake Desserts ‘ You Absolutely Have To try this summer No need turning on the oven and heating up the house to make these delicious treats – @AceFoodNews


#AceFoodNews – June.19: Twenty three No-Bake Desserts You Absolutely Have To Eat This Summer

Caramel Cheesecake Shooters

Caramel Cheesecake Shooters

Recipe here.

Food in Pixels / Via foodinpixels.com

Lemon Berry Cheesecake

Lemon Berry Cheesecake

Recipe here.

Made From Scratch / Via madefromscratch.co.nz

Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars

Recipe here.

Cookies & Cows / Via cookiesandcows.com

White Chocolate Lime Cheesecake

White Chocolate Lime Cheesecake

Recipe here.

Evil Twin / Via eviltwin.kitchen

Ten Deliciously Refreshing Summer Drinks For Non-Drinkers – All natural, no added sugar – @AceFoodNews


#AceFoodNews – June.19: Ten Deliciously Refreshing Summer Drinks For Non-Drinkers

All natural, no added sugar.

Strawberry Basil Watermelon Agua Fresca

Strawberry Basil Watermelon Agua Fresca

Recipe here

Real Simple Good / Via realsimplegood.com

Passion Fruit Summer Drink

Passion Fruit Summer Drink

Recipe here

Green Kitchen Stories / Via greenkitchenstories.com

Blackberry Mojito

Blackberry Mojito

Recipe here

Watch What U Eat / Via watchwhatueat.com

Festive Green Spritzer

Festive Green Spritzer

Recipe here

Jessi’s Kitchen / Via jessiskitchen.com

What happens when you cross a Philly cheese steak and a box of Bagel Bites? @AceFoodNews


#AceFoodNews – June.14: What happens when you cross a Philly cheese steak and a box of Bagel Bites? You get these hot, delicious appetizer that no party guest will be able to resist.Watch the video This ridiculously delicious snack from BuzzFeed Tasty only has a handful of basic ingredients. And just look at all that gooey cheese. You…

via She smothers mini bagels in steak and cheese to make your new favorite appetizer — RareRare

Editors Notes:

I would remind you that this blog is produced free for the public good and you are welcome to republish or re-use this article or any other material freely anywhere without requesting further permission.

News & Views welcome always published as long as NO bad language or is not related to subject matter. 

Thanks for following as always appreciate every like, mention , reblog or #tweet also our Our daily newspaper  is added with all our posts daily:

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Smorgasbord Health – Summer Eating – Chilled Soups and Salads — Smorgasbord – Variety is the spice of life- @AceFoodNews


#AceFoodNews – June.14: Even though we are having a grand soft day here in Ireland, it is summer, no really it is! In the winter months it is very easy to stock up on nutrients with all the wonderful root vegetables available and also combining ingredients to make hearty soups and stews. However, as we get into the […]

via Smorgasbord Health – Summer Eating – Chilled Soups and Salads — Smorgasbord – Variety is the spice of life

Editors Notes:

I would remind you that this blog is produced free for the public good and you are welcome to republish or re-use this article or any other material freely anywhere without requesting further permission.

News & Views welcome always published as long as NO bad language or is not related to subject matter. 

Thanks for following as always appreciate every like, mention , reblog or #tweet also our Our daily newspaper  is added with all our posts daily:

Breaking News As It Happens When It Happens  –  Daily & News Wire Reports  – Finance & Markets – B4 It Happens  – Social & Media  – Food & Health  – History & Research  – Britain & History  – Scotland – Friends & Followers  – Sales & Authors – #Tweet Your News Here  – PC-Help & Repair  – Featured Writers Newsroom – Chat & Bloggers News  – Shop & Share – Healthcare  – Sport & Reports – Press Releases & Reports – ….. more to come.          

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