Pool & Spa Outdoor Blog

4 Decadent Pumpkin Dessert Recipes


If you want to spice up your desserts this holiday season, go beyond traditional pies. Instead, treat your family and Thanksgiving guests to one of these delectable—and equally delicious—pumpkin dessert recipes. From cheesecake to cake to muffins, enjoy the comforting flavors of creamy pumpkin and warm spices in a new way.


 

Pumpkin Cheesecake RecipePumpkin Cheesecake

Prep: 25 min

Cooking: 55 min
Servings: 16 servings


CRUST

1 1/2 cups graham cracker crumbs

1/3 cup butter or margarine, melted

1/4 cup granulated sugar








CHEESECAKE

3 packages (8 oz. each) cream cheese, softened

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

TOPPING

1 container (16 oz.) sour cream, at room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract


PREHEAT oven to 350° F.

FOR CRUST:

COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:

BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

FOR TOPPING:

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.


Recipe and photo courtesy of Nestlé USA. All noted trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland
 




Pumpkin Carrot Cake

Cooking: 35 min

Servings: 12 servings


2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

3/4 cup milk

1 1/2 teaspoons lemon juice

3 large eggs

1 1/4 cups LIBBY'S® 100% Pure Pumpkin

1 1/2 cups granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

1 can (8 oz.) crushed pineapple, drained

1 cup (about 3 medium) carrots, grated

1 cup coconut, flaked

1 1/4 cups nuts, chopped, divided

Cream Cheese Frosting (recipe follows)


PREHEAT oven to 350° F. Grease two 9-inch-round cake pans.

COMBINE flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).

BEAT eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.

FROST between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.

FOR CREAM CHEESE FROSTING:

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.


Recipe and photo courtesy of Nestlé USA. All noted trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland
 




"3 for 100" Mini Pumpkin Muffins

Prep: 10 min

Cooking: 15 min

Servings: 20 servings, 3 muffins each


1 cup whole-wheat or all-purpose flour

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup packed light brown sugar

1/4 cup vegetable oil

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

2 large eggs, slightly beaten

1 cup lowfat granola cereal, crumbled

PREHEAT oven to 350º F. Paper-line or grease mini-muffin pans.

COMBINE flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle each with about a 1/2 teaspoon of crumbled granola. Press granola lightly into batter.

BAKE for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags..


Recipe and photo courtesy of Nestlé USA. All noted trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland
 




Pumpkin Spice Cake with Brown Sugar Frosting

Total time: 1 hr 50 min

Prep: 20 min

Servings: 16 servings


1 pkg. (2-layer size) spice cake mix

1 cup water

1 cup canned pumpkin

1/3 cup oil

3 eggs

3/4 cup chopped PLANTERS Walnuts

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

1/3 cup packed dark brown sugar

1 cup thawed COOL WHIP LITE Whipped Topping


HEAT oven to 350ºF.

BEAT first 5 ingredients in large bowl with mixer 2 min. or until well blended. Stir in nuts. Pour into 13x9-inch pan sprayed with cooking spray.

BAKE 30 to 32 min. or until toothpick inserted in center comes out clean. Cool completely.

BEAT Neufchatel and sugar in small bowl with mixer until well blended. Add COOL WHIP; mix well. Spread over cake.


Recipe and photo courtesy of Kraft Foods



 

Pleatco Crowns the 2011 Perfect Pool Guy and Gal

Pleatco Perfect Pool Guy/Gal 2011Pleatco, LLC, a leading manufacturer of pool and spa filter cartridges, announced the winners of the 4th Annual Pleatco Perfect Pool Guy/Gal contest at the International Pool | Spa | Patio Expo (IPSPE) in Vegas on Nov. 2, 2011.

 

The contest is an innovative way to honor the hardworking men and women of the pool service industry. With over 200 contestants, this year’s entrants were as impressive as ever. This year’s Perfect Pool Guy and Gal winners are Gil Serrano of Bay Area Pool Service in Florida, and Jennifer Angevine of Gold Coast Swimming Pools in New York.

 

"From all of us here at Pleatco, thank you to everyone who entered, nominated, and voted," said Howard Smith, Pleatco's CEO. "We have been truly overwhelmed by the quality of the hundreds of nominated entrants and the thousands of votes cast. The entries were extremely powerful and heartfelt across the board."

 

“Over the four years that Pleatco has sponsored this contest, we’ve learned that being a professional pool or spa service technician is more than a job—it’s a passion. Many homeowners treat their service guy or gal like family; it’s a special relationship," said Pleatco’s COO, John Antretter. "A pool or spa is an integral part of a home—a way to relax and a place for a family to share time together. Homeowners trust their service professional to keep their backyard oasis safe.”

 

In addition to a trip to the IPSPE, both winners received a $5,000 continuing education scholarship from Genesis Three Design Group to attend the G3 Certified Pool Operator Program. Serrano and Angevine will also star in Pleatco's nationwide follow-up ad campaign.

 

Gil Serrano has become the go-to “service master” over the past 14 years and now trains and re-trains pool service technicians in industry best practices. Humble through the entire competition, Serrano was shocked to learn how many people supported and rallied for him through voting and calling as references during the Perfect Pool Guy Contest. His long-time local title as “the pool whisperer” is also well-earned. Regarding the pool and spa industry, Serrano says he is “full of excitement to be part of this industry… It is all about the heart you put into it.”

 

Jennifer Angevine has owned Gold Coast Swimming Pools for nearly 10 years and has been in the industry since she was old enough to accompany her father on service calls. Every member of the Gold Coast team expressed great pride in working for Angevine and could not brag enough about their boss who goes above and beyond for clients and her team every day of the year. In regards to winning the 2011 Perfect Pool Gal title, Angevine “couldn’t be more proud to be a part of the contest and to hold the title of the year.” She gracefully acknowledges that she wouldn’t be where she is today without the encouragement and enthusiasm from her team and the true support of her father.

 

Pleatco Perfect Pool Guy/Gal 2011 Awards CeremonySpecial Awards

 

With so many worthy entrants, Pleatco once again expanded the contest and created additional awards. "During our final interviews, we were impressed with the caliber of so many individuals that we felt it was proper to recognize the outstanding achievements of several other entrants,” says Antretter. "In that spirit, we selected contestants for six other Special Awards based on their contribution towards their community and the pool and spa industry."

 

  • 2011 Industry Achievement Awards to Jim DeBerry of Aqua Pool Dealer in Florida and Annie Abbate of Chem-Tech Pool Cleaning in Arizona
  • 2011 Big Heart Award to Bob Charlton of The Pool Guy in Florida
  • 2011 Future Leadership Awards to Chris Hamm of Crystal Clear Pools in Florida
  • 2011 Most Creative Entry Award to Jonathan Santoscoy of True Blue Pool Service in Texas and Larry Sniezek of Burnett Pools and Spas in Pennsylvania
  • 2011 Customer Service Award to Lesley Leal of Optimus, LLC in Tennessee
  • 2011 Biggest Pool Personality Award to Paul Beauparlant of Paul and Sons Pool Service, LLC in Nevada

14 other finalists were also named:

  • Adam Shulte of Watson’s Cincinnati in Ohio, Cameron Dillon of Tri-County Pool and Spa in Florida
  • Bob Hickle or Nierman Brothers Pool and Spa in Indiana
  • Andrew Meece of Amerimerc in Kansas
  • Michael Berggren of Berggren Pool and Spa Services, LLC in Washington
  • Geoffrey Dillon of Pools and Spas a Go-Go
  • Bob Malsack of Hansens Pools and Spas in Wisconsin
  • Jason Blake of B&S Pools in Arizona
  • Anne Bostwick of Gulf Coast Pool & Spa in Florida
  • Jim Eiler of Aqua Pools in Illinois
  • David Bristow of David Bristow’s Pool Service in North Carolina
  • Beau Braisher of Beau Braisher’s Pool Service in California
  • Kyle Conlon of Cypress Pools in New York
  • Ryan Landriault of In Hot Water Spas in Alberta, Canada

About Pleatco

 

Pleatco, based in Glen Cove, N.Y., has served the pool & spa community for the past 40 years and continues to be a leader in the industry through innovation and the desire for constant improvement.


Photos courtesy of Pleatco, LLC


Winter Pond Care Guide


As winter draws near, it’s important to prepare your backyard pond or water garden for the cold weather ahead. Follow these guidelines for winterizing your pond to keep your fish and water plants healthy during the cold winter months.





Clean and Cover - Decaying leaves and plants produce gases that are harmful to the fish and the pond’s ecosystem if left in the water.

    • Use a net or vacuum pond cleaner to remove any fallen leaves and dead foliage that has entered the pond.
    • Cut back dead leaves and branches from surrounding pond plants so that they do not hang over the pond.
    • Cover the entire pond with netting to prevent additional leaves and debris from falling into the pond.

    • (Note: Once all the leaves have fallen, clean and remove the pond netting before the snow arrives. Snow and ice can accumulate on the netting and cause it to collapse.)


      Change the Water - Perform a 30- to 50-percent water change before the water temperature drops below 60 degrees F to remove contaminants and help maintain pleasant water conditions throughout the winter.

    • Use a de-chlorinator and neutralizer to remove chlorine in the tap water when adding it to the pond since chlorine and chloramines are poisonous to fish.
    • Make sure there is no more than a five-degree difference in the temperature of the pond water and the water from the hose as a severe change in temperature is stressful for fish and can cause disease.
    • Add pond salt (one pound per 100 gallons) to help fish restore their slime coat and boost their immune system.
    • Add cold water bacteria to reduce buildup, keep the water quality healthy for the fish, and condition the pond for startup in the spring.
    • Test the water and O2 level to make sure everything is in good balance.

Modify Fish Feeding - As water temperatures plummet, fish metabolism slows down and they require less food.

    • Start feeding your fish food with a wheat germ base when the water temperature drops to 60 degrees F. (Wheat germ is easier for the fish to digest at low temperatures than protein.)
    • As the temperature continues to dip below 60 degrees, feed your fish only two or three times a week.
    • Stop feeding your fish altogether once the water temperature reaches an average of 45 degrees F. (Fish are no longer able to digest food at this temperature.)

    • (Note: In order to overwinter fish, the deepest part of your pond must be below the local freezing line.)
      Check with your nearest pet store for additional information on keeping your fish safe over winter.


      Protect Your Plants
      - Fall is the perfect time to divide and repot your water plants because the mild temperatures give the plants time to heal their root systems before the chilly weather arrives.

    • Remove or bring tropical plants inside when the daily temperature drops below 60 degrees F. Many tropical plants can overwinter indoors with a large container of water and bright light. Floating plants, such as water hyacinth and water lettuce, should be discarded.
    • When temperatures reach 50 degrees F and before the first hard freeze, trim winter hardy plants (such as water lily and lotus) and then lower to the bottom of the pond.
    • Cut back marginal and bog plants and submerge them below the freezing line.
    • In very cold climates, such as the northeast, insulate bog plants with straw or commercial insulation material.


Close Up the Pond
- Depending on the climate in your region, you may or may not need to shut down your pond equipment in the winter.


    • If you live in an area with warm or mild winters, you can keep your pond pump running to prevent the pond surface from freezing. (Note: You will need to monitor the water level and stay aware of ice formations and weather changes so that water does not freeze in the pipes.)
    • In colder climates, shut down and remove the pump, filter, and UV sterilizers when the temperature drops below 40 degrees F.
    • Drain water out of the plumbing to prevent standing water from freezing and expanding, which can crack the pipes.
    • Clean all of the equipment according to manufacturers’ directions.
    • Store the filter and UV sterilizer in a warm, dry place.
    • Keep submersible pumps in a bucket of water to prevent the seals from drying out and place in a frost-free location.


    • Install Winter Equipment
      - If you have fish, you need to oxygenate the water and keep an opening in the ice so that toxic gases do not get trapped and kill the fish.

    • Place a small air pump or bubbler on the top shelf of the pond. The agitation from the pump will provide oxygen and help keep a hole in the ice when the pond’s surface starts to freeze.
    • Add a floating pond heater or de-icer if you experience temperatures below 10 degrees F for extensive periods as a small air pump will not be enough to maintain an opening in extremely cold temperatures.


    • IMPORTANT NOTE: Never try to physically break the ice if your pond freezes over. The shock waves can seriously damage or kill the fish. Instead, place a pot of hot water on the ice to gently melt a hole.


      Photos courtesy of Aquascape, Inc. www.aquascapeinc.com

Watkins’ One Millionth Spa Raises Money for Fallen Firefighters

Watkins Presents Donation to Fallen Firefighters AssocThirty-four years in the making, Watkins Manufacturing has earned the reputation as a global leader in the hot tub industry. In October 2011, the company reached the significant milestone of producing its 1 millionth spa and held an online auction among Hot Spring Spas retailers worldwide for the chance to own it. Watkins pledged to match the winning bid and donate 100 percent of the proceeds to an important charity, the National Fallen Firefighters Foundation.

 

As a result of the competitive bidding that took place during the week of the auction, Bruno Woodtli owner of Hewoo AG, a Hot Spring Spas dealership in Switzerland, won the one millionth spa (an Aria model) with a final bid of $17,200. As planned, Watkins Manufacturing is matching the winning bid, providing a total donation amount $34,400 to support the families of fallen firefighters across the United States.

 

“We would like to extend a special thank you to Hewoo AG, and to all the dealers nationally and worldwide who rallied to the call and participated in the auction—we sincerely appreciate such generous support,” said Steve Hammock, president of Watkins Manufacturing. “We look forward to partnering with our retailers in the future to continue the good work of donating to causes like the National Fallen Firefighters Foundation.”

 

“This generous gift from Watkins Manufacturing will help support the Foundation‘s mission to provide services and assistance to the families of firefighters who died in the line of duty,” said Ronald J. Siarnicki, executive director of the National Fallen Firefighters Foundation. “We recently honored 89 fallen firefighters, including four from California, at the National Fallen Firefighters Memorial and we appreciate Watkins Manufacturing‘s commitment to our efforts.”

 

 

About Watkins Manufacturing Corporation

 

Watkins Manufacturing was established in 1977, in Vista, California. They are the world‘s largest manufacturer of hot tubs, including Hot Spring® Spas, Limelight® Hot Tubs, Hot Spot® Spas and Caldera® Spas. The Watkins Dealer network extends into all 50 states and over 60 countries. Watkins is a division of Masco Corporation, a Fortune 500 company whose products include Delta® Faucets, KraftMaid® Cabinets, and Behr® paint.

 

Pictured right to left: Mike Dunn, Executive VP, Watkins; Steve Hammock, President, Watkins; Roger Lamberson, VP, Operations, Watkins; Chris Peavey, VP, Finance, Watkins; Matt Kennedy, Engineer, Vista Fire Dept.; Mark Standifird, Captain, Vista Fire Dept.; Mike Romeo, Firefighter, Vista Fire Dept.; Wanda Gilbert, Rep for NFFF; Leo Hamacher, VP, Int‘l Sales & Mktg, Watkins; Mark Bettner, Director, Customer Service, Watkins; Harry Sundblad, VP, Corp. Bus Dev, Watkins; Ryan Sessler, VP, Sales & Mktg, Watkins; Robin French, VP, Engineering, Watkins


Photo courtesy of Watkins Mfg.

Homeowners Design a Perfect Backyard Retreat


 

Johnston pool hot tub backyard
Homeowners Duane and Lisa Johnston of Anmore, British Columbia, Canada, wanted to create a backyard haven to enjoy with their two children. They designed, planned, and completed much of the work themselves, along with the help of a great team of people. The result? Not only did they get a summer oasis where their family can enjoy daily dips in the pool, but also a hot tub and outdoor kitchen they can use year-round.

 

We spoke with homeowner Lisa Johnston to learn how their amazing backyard project was completed.

 

    

Why did you want a pool, hot tub, and outdoor kitchen?

 

Since purchasing our home in February 2005, it was always our dream that 5 or 6 years down the road, when the children were older, we’d look into putting in an inground pool. Because our home sits on an acre, we’re fortunate to be able to incorporate a pool/spa/entertaining area while still having plenty of open lawn where the children can run and play. We look forward to our boys using this space as a hub where they can hang out with their friends as they get older. My husband and I also love entertaining.

Johnston pool deck jets bar
What materials were used for this project?

 

The concrete decking surrounding the pool was part of the original plan. We knew we wanted something plain (not too busy), and that the concrete had to come right to the edge of the pool in a cantilevered style. The outdoor kitchen countertop is granite, and the outside stone is West Coast ledger stone. The inside of the kitchen and backsplash is finished with slate tiles. 


What was your budget for this project?

 

The total planned budget was $150,000, and we went about $10,000 over. The costs were $50,000 for the pool, $50,000 for the outdoor kitchen, $30,000 for the concrete decking, $25,000 for landscaping, and $5,000 for the hot tub.

 

How long did the project take?

The entire project took about 9 months. The pool/hot tub were completed and ready for use by the end of June 2011.
 

 
Johnston pool constructionLead us through the planning/construction process.

Duane and I had a vision of what we wanted for the backyard and planned out the design. John Port at Parkview Landscaping, Ltd., truly captured our vision, added to it, and made the final look better than we could have imagined.  

The pool was dug in October 2010 and left to settle over the winter. There were a number of issues with the original pool contractor, so in February 2011 he was let go. Duane then took on much of the labor himself and hired separate contractors to assist in finishing the pool. Pedron Contracting, Ltd. poured the concrete for the pool bottom and surrounding deck. We marked out a diamond pattern in the decking and hired a company to cut it.

Johnston pool deck lounge area
Duane prepped the inside of the pool after the concrete was poured and installed all the plumbing and equipment in the pool house as well. He also taped the joints, hung the pool liner, and installed pool lights, valves, drain covers, an auto-fill, diving board, and even the deck jets, which are fun water features that shoot arcs of water over the pool.

 

Bentley Power Solutions completed the bonding of the pool and all electrical for the pool, equipment room, hot tub, outdoor kitchen, and outdoor lighting. Arjay Mechanical installed the gas lines for the pool, outdoor heater, barbecue, and built-in firepit. 



How was the fire feature installed?

The firepit was purchased as a unit; it has lava rocks on the bottom, ceramic logs, and is gas fed (so we can turn it on/off with a single switch). We advised our landscaper of the preferred placement, hired the gas fitter to bring a line to it, and had the landscaper design the retaining wall around it. It’s a great feature to use at night.

 

Johnston grill outdoor kitchen poolWhat’s included in your outdoor kitchen?


We purchased all the appliances first, and then contracted Dreamline Construction to construct the kitchen around them. The kitchen has a microwave, double gas burner, gas grill/smoker/rotisserie, deep fryer, beverage station, mini-fridge and ice maker, sink, dishwasher, overhead gas heater, and plenty of storage and counter space complete with a 55-inch weatherproof TV.

 

We already had a popcorn and slurpee machine, but added a hot dog hut to complete the ensemble. These three items, along with the deep fryer, were by far the favorites amongst not only our children, but all our guests throughout the summer. We used them on a daily basis. Having the raised bar area and bar stools makes this a great place to hang out and converse
with the cook.
Johnston outdoor kitchen overlooking pool


How often do you use the pool and other features?

 

We swam in the pool almost every day during the summer. The pool is now closed for the winter, but we’ll continue to use the hot tub year-round. The hot tub is separate from the pool so we’re able to keep it heated with the cover on, removing it only when in use. It’s also close proximity to the house, which we’ll appreciate during chilly whether.

 

The outdoor kitchen is completely shaded by the balcony above, so we can be cooking outdoors rain or shine. We plan to use the kitchen year-round.

 

John Port of Parkview Landscaping, Ltd., designed and completed the landscaping based on the Johnstons’ vision.

Pedron Contracting, Ltd., poured the pool bottom and concrete decking.

Bentley Power Solutions installed all the electrical.

Arjay Mechanical installed all gas lines.

Midland Appliances Ltd., supplied appliances for the kitchen.

The pool liner was purchased through Ideal Distributors in Surrey, BC. Two of their employees, Karsten Petersen and Sara Stanbury helped Duane gather the miscellaneous supplies necessary for him to hook up the pool and the deck jets. Ideal also supplied the salt and chemicals for start-up of the pool.



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