Bjorn Bites & Booze

Pineapple Coconut Margarita

August 7, 2026

Pineapple Coconut Margarita

This pineapple coconut margarita is made with reposed tequila, fresh lime juice, sweet pineapple, and rich coconut milk. This cocktail is everything you want in a summer drink – refreshing, creamy, slightly sweet, perfectly tart, and dangerously delicious. The tropical flavors transport you straight to a beachside cabana with every sip.

The real game changer? A coconut-lime rim made with toasted coconut, fresh lime zest, and a touch of agave for the perfect balance of sweet citrus and tropical crunch, it adds incredible aroma, texture, and flavor before the cocktail even hits your lips.

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Course Drinks

Ingredients

Pineapple Coconut Margarita

3 oz Reposado tequila
1 oz Cointreau
6 oz unsweetened pineapple juice
3 oz full-fat coconut milk
1½ oz simple syrup

Coconut Lime Rim

1 tbsp granulated sugar
½ tbsp freshly lime zest
2 tbsp finely shredded coconut, slightly toasted
1 tbsp agave

Instructions

Add the contents of the margarita in a shaker with ice, and shake until cold and cream.
Add all of the ingredients for the rim in a small bowl, and stir until well mixed,
Rim the glass with lime juice, and rim your glass.
Strain the shaker into a rimmed margarita glass, add a lime wheel or dried pineapple on the glass. Enjoy a tropical escape from wherever you area. Skål & Enjoy!

Keyword Cocktail recipes, Cocktails, Margarita Recipes, Margaritas, Pineapple Cocktails, Tequila recipes

by Bjorn Bites & Booze

Nordic Smokehouse Smashburger

August 5, 2026

Nordic Smokehouse Smashburger

An elevated Nordic-inspired smash burger that combines rich beef, smoky flavors, aged Havarti cheese, pickled cucumbers and shallots, a creamy dill-mustard aioli, and a touch of sweetness from the lingonberry-bourbon sauce. Topping it with a sprinkle of fried onions really gives it that Danish kick, and don't forget to pair with your favorite Danish beer! The secret to making a perfect burger starts with fire. Jealous Devil Charcoal delivers the high, consistent heat that creates that crave-worthy caramelized crust while letting the quality of the beef to shine. No fillers. No off flavors. Just pure charcoal performance! This recipe is everything I love about Nordic cooking – simple ingredients, bold flavors, and a little touch of elegance wrapped in an unforgettable burger.

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Course Main Course

Cuisine Danish

Ingredients

Beef Blend

2 lbs 80/20 ground check
1 tsp kosher salt
1 tsp freshly creaked black pepper

Lingonberry-Bourbon Sauce

½ cup lingonberry preserves
2 tbsp bourbon
1 tbsp Dijon mustard
1 tsp apple cider vinegar

Pickled Cucumber & Shallots

1 English cucumber, thinly sliced
1 shallot, thinly sliced
½ cup apple cider vinegar
½ cup water
1 tbsp sugar
1 tsp kosher salt
1 tsp dill seed
1 tbsp fresh dill, chopped

Dill-Mustard Aioli

½ cup mayonnaise
1 tbsp whole-grain mustard
1 tsp Dijon mustard
1 tbsp fresh dill, finely chopped
1 tsp lemon juice

Instructions

Prepare Ingredients

Divide beef into 8 loosely packed 4-ounce balls.
Combine lingonberry preserves, bourbon, Dijon mustard and apple cider vinegar in a small saucepan and simmer for 3-4 minutes until glossy. Set aside.
For the pickled cucumbers and shallots, bring vinegar, water, sugar, dill seed, and salt to a simmer. Pour over cucumber and shallots. Cool completely, add fresh dill, stir to mix, and refrigerate until ready to use.
for the aioli, add the mayonnaise, whole-grain mustard, Dijon mustard, fresh dill and lemon juice in a bowl. Stir to combine all ingredients, and refrigerate.

COOKING METHOD

Start the grill and heat to 400℉. Preheat a cast-iron griddle or flat-top to high heat.

Smash the burger

Place beef balls on the griddle. Smash immediately with a burger press until very thin. Season with salt and pepper
Cook for about 90 seconds until deeply caramelized.
Flip and immediately top each patty with a slice of Havarti.
Cook another 30-45 seconds.
Butter the cut sides of the buns, and toast until golden.

Build Burger

Bottom bun – spread some dill-mustard aioli, top with a piece of lettuce, add a smash patty, spread some lingonberry-bourbon sauce on top, add another smash patty, spread some more sauce on top, add the pickled cucumbers & shallots, sprinkle some fried onions on top, then the top bun.

Keyword Burger, Nordic Smokehouse Smashburger, Pickled Cucumbers, Smashburger

by Bjorn Bites & Booze

Rhubarb Spring Cocktail

May 5, 2026

Rhubarb Spring Cocktail

This Rhubarb Spring Cocktail is everything I love about the season—bright, crisp, and just a little bit romantic. A homemade rhubarb simple syrup brings that perfect balance of tart and floral sweetness, shaken with fresh lime (sliced perfectly with my @steelportknifeco knife) and white rum, then lifted with a splash of club soda for a refreshing finish.Finished with delicate rhubarb ribbons curled into a rose—because cocktails should be just as beautiful as they are delicious.

Shake, pour, top, and garnish with your rhubarb rose.

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Prep Time 10

Course Drinks

Servings 1 cocktail

Ingredients

1 ¾ oz white rum
¾ oz fresh lime juice
1 oz homemade rhubarb syrup*
club soda to top
rhubarb ribbon and mint for garnish

Rhubarb Simple Syrup

1 cup rhubarb, cut into 1/2" pieces
1 cup water
1 cup sugar

Instructions

Homemade Rhubarb Simple Syrup Recipe

Add water and sugar to a pot, and simmer until sugar has dissolved. Add rhubarb pieces, and let it simmer (low) for 15-20 minutes
Remove from heat, and strain into a glass. Keep in fridge for one week.

Make Cocktail

Add rum, lime juice, and homemade rhubarb simple syrup to a cocktail shaker. Add ice, and shake for 15-20 seconds.
Strain, and pour into a coupe glass (or your glass of choice). Fill up about 3/4 of the way, and finish off with club soda.
Garnish with rhubarb ribbons and mint.

Keyword Rhubarb, Rhubarb Cocktail, Spring cocktails

by Bjorn Bites & Booze

Rhubarb Cake with Cardamom | Spring Dessert

Dessert, Recipes

Rhubarb Cake with Cardamom and Almonds

May 4, 2026

Rhubarb Cake with Cardamom | Bjorn Bites & Booze

Almond Cake with Cardamom and Rhubarb

This almond cake with rhubarb is everything I love about Scandinavian baking: simple, rustic, and deeply comforting. Made with almond flour and Greek yogurt for that perfectly moist, tender crumb, then elevated with a whisper of warm cardamom – it's the kind of flavor that feels like a cozy Nordic kitchen in early spring.

The tart rhubarb softens as it bakes, meling into the cake with just enough brightness to balance the richness. And that hint of cardamom? That's the quiet magic tying it all together.

Serve it slightly warm, maybe with a dollop of cream or a light dusting of sugar – and preten you're somewhere between a fjord and a forst!

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Prep Time 30

Cook Time 26

Course Dessert

Servings 8 people

Ingredients

1 cup sugar
½ cup butter (room temperature)
2 eggs
1 cup Greek yogurt
2 tsp vanilla sugar
2 tsp vanilla extract
2 tsp cardamom
1 ½ cup flour (all-purpose flour)
½ cup almond flour
1 tsp baking powder
1 tsp baking soda
1 pinch salt
3-4 stalks fresh rhubarb
sliced almonds to sprinkle over the cake
raw sugar to sprinkle over the cake

Instructions

Preheat oven to 350℉, and grease a 9" springform pan with a removal bottom.
Mix all the dry ingredients (except the sugar) and set aside.
Beat the butter and sugar for 2-3 minutes until light and fluffy.
Add the egg and beat it into the batter.
Add the yogurt, and beat it into the batter.
Fold in the dry ingredients and just mix until the batter comes together. It will be a very thick batter.
Chop one rhubarb stake into about 1" pieces. Divide the other into slightly longer pieces.
Put half of the batter into the pan and spread it over the bottom. Press down the smaller rhubarb pieces. Put the rest of the batter over them and spread to an even cake. Place the slightly longer rhubarb pieces in a nice pattern on the batter, they don't have to be pressed down.
Sprinkle some raw sugar and almond slices on top.
Bake the cake for 40-45 minutes – and test with a toothpick. If the toothpick comes out clean, it is ready.
Let the cake cool slightly before eating. Serve with some whipped cream or a scoop of vanilla ice cream. It can stay in the fridge for 1-2 days.

Keyword Cake, Rhubarb, Rhubarb Dessert, Spring Dessert

by Bjorn Bites & Booze

Danish Christmas Peppernuts | Danish Christmas Pebernødder | Bjorn Bites & Booze

Christmas, Dessert, Holiday, Recipes

Danish Pebernødder

December 7, 2025

Danish Christmas Cookies Pebernødder | Bjorn Bites & Booze

Danish Christmas Pebernødder | Bjorn Bites & Booze

Dansk Pebernødder (Danish Pepper Nut Cookies)

These Christmas cookies are one of Denmark's oldest and most beloved Christmas cookies, with roots tracing back to the Middle Ages. Originally baked as tiny, lightly spiced treats meant to aid digestion during the heavy holiday feasts, they quickly became a nostalgic December staple.

Today, you'll find them everywhere in Denmark during Christmas time – from the bustling Christmas markets to every hygghelig home throughout the season. And fair warning. . . one you start snacking, it's nearly impossible to stop, especially because they are so deceptively small. These crisp little bites carry all the classic holiday spices, including that signature hint of white pepper that gives them their name and unmistakable charm.

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Course Sweets

Cuisine Danish

Ingredients

1 whole vanilla bean, scraping out the seeds
1 cup + 2 tbsp butter, room temperature
1 ¼ cups cane sugar
½ cup heavy cream
4 cups flour
1 ½ tsp cinnamon
1 ½ tsp ground ginger
1 tsp ground cardamom
1 tsp ground white pepper
½ tsp ground cloves
2 tsp baking powder

Instructions

Preheat oven to 400°. Prepare a cookie sheet with parchment paper.
Remove seeds from the vanilla bean.
Whip butter together with sugar, and the vanilla until it is nice and light.
Add the cream.
In a separate bowl, mix together the flour, all the spices, and the baking powder.
Add the flour mixture to the buttered mixture a little at a time, either with your hands, or at a low speed with the mixer, until the mixture is well combined.
Roll out the dough a little at a time, into little finger-size sausages, and cut them into 1/2" pieces.
Form the pieces into little balls, and place them evenly onto the cookie sheet, making sure they are not touching.
Bake until golden brown (about 10 minutes). You can move them to a wire cooling rack after a couple of minutes. Let them cool completely before you put them into a cookie tin. Enjoy!

Keyword Christmas Cookies, Christmas Treats, Danish Christmas, Danish Christmas Cookies, Danish Cookies, Danish Peppernuts, Pebernnødder

by Bjorn Bites & Booze

Grilled Picanha on the Big Green Egg with Pomegranate Chimichurri | Bjorn Bites & Booze

Main Course, Recipes

Grilled Picanha with Pomegranate Chimichurri

December 7, 2025

Grilled Picanha with Pomegranate Chimichurri

A luxurious twist on a Brzilian classic – buttery, flame-kissed picanha paired with a bright, herbaceous chimichurri dotted with juicy pomegranate jewels. This dish balances rich beef flavor with acidity, freshness, and a touch of sweetness. I grilled this over red hot Jealous Devil Charcoal on the Big Green Egg rotisserie, letting that thick fat cap render into pure buttery bliss while building a deep, smoky crust.

This dish is bold, elegant, and absolutely perfect for any festive table. Pair it with roasted garlic whipped potatoes and a grilled citrus squeeze for the ultimate holiday bite.

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Course Main Course

Cuisine Brazilian

Ingredients

2-2.5 lb Picanha (top sirloin cap)
2 tbsp coarse sea salt
2 tsp black pepper (freshly cracked)
2 tsp smoked paprika

Pomegranate Chimichurri

¾ cup flat-leaf parsley, finely chopped
¼ cup fresh mint, finely chopped
2 tbsp fresh oregano, finely chopped
4 cloves garlic, finely minced
½ shallot, finely minced
⅓ cup extra virgin olive oil
2 tbsp pomegranate molasses
¼ cup pomegranate arils (plus extra for garnish)
Zest of ½ lemon
2 tsp ground pink peppercorn
Flaky salt + pepper to taste

Instructions

Prep the Picanha

(can be done the night before)
Trim only excess silver skin – keep the fat cap intact
Score the fat in a crosshatch pattern (just through the fat, not the meat)
Season generously with salt, pepper, and smoked paprika.

Grill the Picanha – Two-Zone Fire Set-up (hot side + indirect side)

Place the picanha fat-side down over indirect heat first to render and crisp the fat for 15-20 minutes, lid closed, turning occassionally
Once the fat is golden and rendered, move to direct heat and sear both sides. 2-3 minutes per side or until a deep mahogany crust forms. Remove when internal temp hits – 125°F for medium-rare, 130° for medium
Rest 10 minutes before slicing against the grain.

Grill Picanha – Rotisserie Style

Set up Rotisserie on Big Green Egg according to instructions.
Heat Big Green Egg to 450F.
Slice Picanha with grain into three equal strips. Bend in half-moons, and skewer through rotisserie spit.
Place skewer onto Rotisserie, and begin the cooking process.
Let piranha cook, monitor, until the piranha reaches your desired temperature. Remove when internal temp hits – (125°F for medium-rare, 130° for medium)
Rest 10 minutes before slicing against the grain.

Pomegranate Chimichurri

Combine parsley, mint, oregano, garlic, and shallot in a bowl.
Add olive oil, vinegar, pomegranate molasses, lemon zest, salt and pepper.
Stir to mix, and let chill 10-15 minutes to let flavors bloom.
Fold in pomegranate arils right before serving to prevent bleeding of the color.

Keyword Big Green Egg, chimichurri, Grilled Picanha, Picanha, Pomegranate

by Bjorn Bites & Booze

Dessert, Recipes

Apple Rose Puff Pastry

December 7, 2025

Apple Rose Puff Pastry

Buttery, flaky puff pastry wrapped around tender apple slices, lightly filled and brushed with blueberry jam, then dusted with cinnamon, nutmeg, and sugar before baking for extra warmth and caramelized holiday magic, then finished with a snowfall of cinnamon, nutmeg and sugar. Sweet, tart, and warmly spiced, liked the holidays, baked into a perfect rose.

Perfect for impressing guests or treating yourself to something stunning and delicious. Serve with a dollop of sweetened whipped cream, or vanilla ice cream for extra deliciousness.

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Course Dessert

Servings 4 people

Ingredients

1 Apple (use Granny Smith, Honeycrisp, Fuji or Gala for best results)
1 sheet Puff Pastry, thawed
3 tbsp blueberry preserves (can also used apricot, strawberry, blackberry or raspberry preserves)
¾ cup water
½ lemon, juiced
2 tsp cinnamon
1 tsp nutmeg
2 tsp sugar
3 tsp powdered sugar

Instructions

Remove (1) puff pastry sheet out of package and thaw according to package.
Wash apple, and cut apple in half from top to bottom.
Remove the core ends, and scoop out center.
Keep the peel on, and using a mandolin, slice the apples into very thin slices.
Fill a bowl with water, and squeeze the lemon juice into the water.
Place the sliced apples into the water, while you prepare the puff pastry.
Place thawed pastry sheet on a floured surface. Using a rolling pin, flatten out the pastry sheet just a little to smooth out the perforated seams. Using a pizza cutter, cut each pastry into 6 equal slices.
Using a pastry brush, brush a thin layer of the blueberry preserve onto each slice of the puff pastry.
Drain the apples into a colander.
Start from one end of the pastry strips, placing the apples on the strip about halfway (so that you can fold the strip over the apple), overlaying the apples over each other, until all of the strips have been filled.
Roll the strips into a rose, and place into a lightly greased muffin tin. Lightly sprinkle with the remaining sugared/spiced mixture.
Place a pan of water in the bottom rack of the oven, to prevent the bottom of the pastries from burning.
Bake at 375°F for 40-45 minutes. Remove from oven, and let cool about 5 minutes, then remove from muffin tin.
Serve immediately, with a dollop of whipped cream or scoop of vanilla ice cream.

Keyword Apple Desserts, Apple Rose, Dessert recipes, Desserts, Fall Desserts

by Bjorn Bites & Booze

Ginger and Pear Bourbon Splash Cocktail | Bjorn Bites and Booze

Drinks, Recipes

Ginger & Pear Bourbon Splash Cocktail

November 30, 2025

Ginger and Pear Bourbon Splash | Bjorn Bites & Booze

Ginger & Pear Bourbon Splash

Sweet ripe pear, warm bourbon, a kiss of honeyed ginger, and bright lemon – all topped with a spicy ginger ale fizz. This cocktail brings cozy fall vibes with just the right amount of sparkle.

Garnished with fresh pear rounds (or slices) and candied ginger, it's the perfect sip for your fall table.

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Course Drinks

Servings 1 serving

Ingredients

Cocktail Ingredients

2 oz Bourbon
2 oz Pear Nectar or Juice
1 oz Ginger Liqueur (I used Domaine de Canton)
½ Fresh Lemon Juice
1 oz Ginger Honey Simple Syrup *
Ginger Ale to taste
Fresh Pear Slices, Candied Ginger, Fresh Thyme for Garnish

Ginger Honey Simple Syrup

¼ cup Honey
¼ cup Water
1 1" piece of ginger, peeled and thinly sliced

Instructions

Make Ginger Honey Simple Syrup

In a small saucepot, add water, honey and ginger.
Bring to a slow simmer over medium heat, stirring occassionally until honey has dissolved. Allow to simmer about 5-7 minutes
Remove from heat, and steep about 30 minutes.
Strain into jar, removing ginger pieces, cover and refrigerate until ready to use. (Can be refrigerated up to one week).

Assemble Cocktail

Combine bourbon, pear juice, ginger liqueur, lemon, and simple syrup in a cocktail shaker with ice.
Shake vigorously untiled chilled, about 30 seconds.
Pour into glass with icee, and top with ginger ale.Garnish with pear rounds/slices, and a piece of candied ginger on a cocktail pick. Skål! and Cheers!

Keyword Bourbon Cocktails, Cocktail recipes, Fall Cocktails, Ginger, Ginger Cocktails, Holiday Cocktails, Pear Cocktails, Thanksgiving Cocktails

by Bjorn Bites & Booze

Shoyu pork belly bite | Bjorn Bites Booze

Appetizers, Recipes

Shoyu Pork Belly Bites

July 25, 2025

Shoyu Pork Belly Bites

A bold, flavor packet appetizer that hits every note. Start by seasoning thick-cut pork belly with a fragrant blend of five spice power, ginger, garlic, white peppers, and salt, then slow-grilled it to tender, smoky perfection on the Big Green Egg. As the pork neared its peak, glaze it with a sweet-and-spicy mix of hoisin, gochujang, soy sauce, and red pepper flakes to create a deep, caramelized finish.

For the perfect bite-sized vessel, place it on a baked wonton brused with sesame oil, dusted with five spice, and sprinkled with black sesame seeds,. Add a spoonful of cilantro lime rice, followed by a drizzle of our house-made gochujang-ginger aioli, tender slices of pork belly, and a bright pickled red cabbage slaw to cut through the richness.

One more flourish of aioli, a scatter of green onions, and a final sprinkle of sesame seeds, each bite an unforgettable balance of savory, smoky, tangy, and spicy!

This bite is perfect for impressing your guests, or stealing the show at your next backyard gathering.

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Course Appetizer

Ingredients

1.5 lbs 1" thick (1/4" fat cap) pork belly, score fat cap

Hoisin Glaze

4 tbsp hoisin sauce
2 tbsp gochujang
2 tsp low sodium soy sauce
1 tsp red pepper flakes

Spice for Pork Belly

2 tsp garlic powder
2 tsp ginger powder
1 tsp five-spice powder
1 tsp kosher salt
½ tsp white pepper

Cilantro-Lime Rice

1 cup cooked jasmine rice, cooled
2 tbsp fresh cilantro, chopped
1 lime zested and juiced
1 tbsp sesame oil
salt to taste

Pickled Cabbage Slaw

1 cup finely shredded red cabbage (use mandolin)
1 tbsp rice vinegar
1 tsp sesame oil
½ tsp sugar
pinch of salt

Gochujang-Ginger Aioli

½ cup mayonnaise
2 tsp gochujang
2 tsp freshly grated ginger
2 tsp lime juice

Garnish

1-2 green onions, thinly sliced (white and green parts)
black sesame seeds

Instructions

Grill Pork Belly

Heat Big Green Egg to 350℉. Grill pork belly, and turn occasionally so all sides get nice grill marks, until internal temp gets to 170℉.
Glaze last 15 minutes. Let rest at least 15 minutes prior to cutting into thin slices.

Spice Mix

Add all spices together in a bowl, mix until well combined.

Hoisin Glaze

Add all ingredients into a bowl, and stir until well combined.

Cilantro-Lime Rice

Cook rice according to instructions. Let cool completely.
Once rice has cooled, and right before serving, add cilantro, lime zest, lime juice, sesame oil and salt together in a bowl, and gently fold into rice until all combined.

Pickled Cabbage Slaw

Finely shred red cabbage into a bowl, add rice vinegar, sesame oil, sugar, and salt, and gently fold until all well combined.

Gochujang-Ginger Aioli

Finely grate ginger into a bowl, add mayo, gochujang, and lime juice. Stir until well combined. Pour into a squeeze bottle and refrigerate until ready to use.

Keyword Big Green Egg, Pork, pork belly, Shoyu Pork Belly

by Bjorn Bites & Booze

Drinks, Recipes

The Spa Spritz Cocktail

June 10, 2025

The Spa Spritz

This cocktail is your new summer obsession! Light, crisp, and oh-so refreshing! Cooling notes of cucumber, citrus and mint, it's just like a spa day in a glass! Grab a bottle of Lillet Blanc, your favorite Prosecco, and a splash of club soda. Lemons, limes and a handful of mint, and that's it! Easy, peasy, breezy and perfect for summer sipping!

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Course Drinks

Servings 1 serving

Ingredients

1 Lemon, sliced
1 lime, sliced
2 cucumber slices
2 sprigs of mint
2 oz Lillet blanc
3 oz Prosecco
club soda
ice

Instructions

Add 3-4 ice cubes to 10-oz glass
Add your citrus, cucumber slices and mint leaves around ice and glass
Add Lillet, then Prosecco
Top off with club soda
Garnish with sprig of mint

Keyword Cocktail recipes, Spa Spritz

by Bjorn Bites & Booze

Pineapple Coconut Margarita

Nordic Smokehouse Smashburger

Rhubarb Spring Cocktail

Rhubarb Cake with Cardamom and Almonds

Danish Pebernødder

Travel with Sara!

About me

Howdy! Hej! Bon Jour! I am Bjorn Bites & Booze, aka wild west viking at heart!

Nature Bathing

Hiking in Colorado

Pineapple Coconut Margarita

Ingredients

Pineapple Coconut Margarita

Coconut Lime Rim

Instructions

Related posts

Nordic Smokehouse Smashburger

Ingredients

Beef Blend

Lingonberry-Bourbon Sauce

Pickled Cucumber & Shallots

Dill-Mustard Aioli

Instructions

Prepare Ingredients

COOKING METHOD

Smash the burger

Build Burger

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Rhubarb Spring Cocktail

Ingredients

Rhubarb Simple Syrup

Instructions

Homemade Rhubarb Simple Syrup Recipe

Make Cocktail

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Almond Cake with Cardamom and Rhubarb

Ingredients

Instructions

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Dansk Pebernødder (Danish Pepper Nut Cookies)

Ingredients

Instructions

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Grilled Picanha with Pomegranate Chimichurri

Ingredients

Pomegranate Chimichurri

Instructions

Prep the Picanha

Grill the Picanha – Two-Zone Fire Set-up (hot side + indirect side)

Grill Picanha – Rotisserie Style

Pomegranate Chimichurri

Related posts

Apple Rose Puff Pastry

Ingredients

Instructions

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Ginger & Pear Bourbon Splash

Ingredients

Cocktail Ingredients

Ginger Honey Simple Syrup

Instructions

Make Ginger Honey Simple Syrup

Assemble Cocktail

Related posts

Shoyu Pork Belly Bites

Ingredients

Hoisin Glaze

Spice for Pork Belly

Cilantro-Lime Rice

Pickled Cabbage Slaw

Gochujang-Ginger Aioli

Garnish

Instructions

Grill Pork Belly

Spice Mix

Hoisin Glaze

Cilantro-Lime Rice

Pickled Cabbage Slaw

Gochujang-Ginger Aioli

Related posts

Howdy! Hej! Bon Jour!
I am Bjorn Bites & Booze, aka wild west viking at heart!

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succeed where so
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