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My list is almost exactly the same. The only staple that you have that I don't is oats because if there are oats in the house I'll find a way to eat all of them immediately :-) Also I buy fresh milk because here where I live we only have fresh or powdered milk. Powdered milk unfortunately is very expensive, so I only get it for baking or emergencies. Informative video, thanks Anna for sharing!

Hello Anna, I have sent you a Message to your Upwork Page. Thank you for the Notice

My list is exactly like yours except somehow I still mange to order food because I am lazy 👀😂✌️ Anyway I like the tips and info about each item in your list 🥰 will definitely try to incorporate them more in my kitchen.

Love this piece. Thank you

Some of us don’t have a dad to make us things. Soo use a paper towel holder. Secondly, when you’re cutting your rope, tape it first BEFORE YOU CUT IT! That way you have both ends taped. Roll your cords up starting at the top of The project so you can pull it as needed throughout your project! Now there are some good clues to make it quicker.

Thank you for these instructions. I bought the macrame cord and it's arriving today. Going to look for my driftwood this evening. I am so excited. I did macrame probably 40 years ago - but just took it up again. I appreciate this so much - your directions look amazing and the piece is beautiful! I'll will post a comment when I'm done.

I was surprised that you never thought of putting meat in the freezer 😭. Here where I live we never put it in the fridge always in the freezer. But then I have a question 😆🥸, what you do if you forgot to take out from the freezer in time , because that happened to me all the time.

Such a beautiful soul and taste 🌸

I love the way you make almost any video exciting Much love sent to you xoxo

Yummmm I’ll try this 👍🏻 Thank you for sharing ❤️

Love it

Outstanding!!!

Love this pattern ❤

Great tips, thank you

I'm so jealous, you have dumplings that you can slice and steam! My grandmother was Czech and made potato dumplings all the time. Once a year she would make them stuffed with fresh raspberries. Funny I watched this today, I have pork loin and kraut in the slow cooker. Have to agree with the other person about your knife size. My favorite knife is a 5" or 13ish cm. Santoku style knife. It has a more rounded end, not as pointy, and its easier to handle. In my opinion at least. 😊 Seriously keep doing what makes you happy. There's a lot of us who enjoy it. ❤

not the drawing of boobies in the background

they look so yummy 😋😋

That Kurd would be in America called Greek yogurt. We make something similar called strawberry shortcake

Thank you so much for these ideas 🧡

Dlaczego nie podajesz długości sznurków?

Where do you get your accessories from

Hi Anna, I have sent you a message and Email by name “ Muhammad Shoaib “ and looking for a reply. I have messaged you about video editing of your youtube videos as you was looking for a editer.

I am really not good at cooking and I don’t like it , I just cook to survive 😆. But I love your cooking videos they make me think cooking is actually fun 🥰 like a game and puzzle that comes together at the end 👏

Wow amazing ❤

I love this color so much! I have been looking for a colorful piece and am in the process of making it! Hopefully it will look half as good as yours! 🤞🏻

I use the metal macrame comb from Hobby Lobby and its worked the best for me so far! Metal slides right through and has enough strength to not break. It has two widths so you use the wide one to start and the thin one to finish. Best part, it doesnt damage the cord like a dog brush will.

How long do you cut the cords you this project?

I’m trying my hand at VDHH knots and I’m having trouble measuring. Do they take up a lot more cord than regular knots? My finished piece will be 2.5 x 3 feet of solidly knotted VDHH using 4mm cord. Yikes! It seems to be a lot.

Love your videos, full of really useful tips, very inspirational ❤

Loved it 😍😍😍 gonna try this soon .

I have struggled for a week trying to master this silly (simple) knot and can't believe how actually simple it is now!! Thank you so much.

Super smart and helpful on the 3rd tip!! Thanks!!

Hoeveel mm zijn de gaten in de plank ?

Your Mac & Cheese was pretty much spot on. One tip I suggest is to add 1/4 teaspoon of dried ground mustard powder to the cheese sauce. It really perks up the cheesiness. 🥰

In the United States, we called them termites. They eat the wood.

It‘s great to see you back! I‘m a Canadian living in Dresden, Germany, so not far from you and mac and cheese is my comfort meal when I‘m missing home. I make mine the same as you, but usually using up whatever cheese bits that I find in my fridge. Usually, it‘s a mix of gouda, cheddar and Parmesan. Sometimes I will also saute onions into the butter when making my roux. All the best to you and your family! 😊

Спасибо,просто и очень красиво

Your Mac and cheese is great! I buy Stouffeers frozen Mac and cheese or Velveeta Shells in a box!! Caint get more American than that. lol You did great! ❤️ P.S. love your kitchen.

Thankyou no te vayas

Me fascino

omg!! i`ve learnt so much in this video!!!! thank you so much. you answered me so many questions in just one video !!

Great 3rd tip, love it!

Hermoso ❤️❤️❤️

I wouldn't have added the sourdough starter. The salt counteracts the rising properties of the yeast. Perhaps replace the baking powder with the starter and reduce the salt if you want to use the sourdough starter (which sounds delicious to me!). As for the blueberry dessert, I think the pan was too deep and concentrated the mix too much. Should have been a larger, more shallow pan. That being said, I think the problem is actually your oven. It sounds to me like it is not heating up to the correct temperature. Most ovens can be calibrated to reach the proper temperature. Not sure about your brand over there, but there are ways to fix it on most ovens. Pick up an oven thermometer. They are inexpensive. They hang from the rack and will tell you how hot the oven gets. You may need to add degrees to get it to the proper temperature or get a repairman in to fix it. I've actually had this problem with many ovens over the years. There is a way to calibrate it to the proper temperature yourself on older ovens, but with newer digital ones, you'll probably need a repairman. After seeing the end result of your pork, I'm convinced it is the oven. That pork roast should have been more browned. It almost seems that your oven is calibrated to Fahrenheit rather than Celsius. Good luck on these new cooking adventures! 🤩

Thanks for the ideas.. tug of war rope was a hit!

The biggest struggle I have when cooking which results in so many fails is me rushing and not waiting enough. I learned the hard way that cooking requires a lot of patience 👵🏼👏.

Here in the States we call those garlic scapes. The bulbs are edible too. I harvest a zillion and dehydrate them, ruff chop them, and use them in the winter. I would bake it at a lower temp for a longer time.

You bake it at 200° F or C? I'm in the US. I believe the word you were looking for was "preserving" Canning food preserves the freshness. If that makes sense. And I think those things are called canning tongs. 😂 I just call them the hot jar grabbers. Love it all.

Good bless you macrame Brazil ... Estas na cozinha ...... Sucesso vídeos bacanas 😅😊

I've been doing...what I thought, at aged 9 ....macrame . I wanted to say Thank you so 😅 very much for showing me what macrame is truly all about. Being older , I remember the woman of my mothers generation taking months, money , and stress trying to make these huge quilts . Now , we can make one of your gorgeous wall hangings....or other lovely pieces of art , to pass down to our daughters, or even our sons , that are much more time and cost efficient . So ....thank you for giving me yet another opportunity in life to feel gratitude. GOD BLESS YOU AND YOURS.