Making a years worth of homemade pasta!
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- čas přidán 20. 05. 2022
- #AcreHomestead #HomemadePasta #BakeWithMe
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Worked in the garden all day, then I pulled a bag of your sweet and sour meatballs out of my freezer, threw in some frozen, chopped sweet peppers,, made some rice and salad (with your mom’s cesare dressing) and curled up to watch your video. Now, I’m going to get a buttered slice of your no-knead bread. Thank you for the inspiration! Feeling so happy and content right now.😊
🎉
Oooh I am so jealous! Sounds delicious!
“I am a master enjoyer of eating pasta…” Me too, Becky, me too!😂😂😂
🤣She is speaking for a lot of us 😋
Master class 😂😂😂🙋🏻♀️
Talking to a pasta lover
I am right there with you Becky. I love Pasta
same! if there is anything I could eat for the rest of my life, it would be any style of pasta
Becky I can just imagine you as a young child opening gifts. You definitely wear your emotions on your face. So cute to see you excited about your replacement parts. You know you are an adult when cooking tools & utensils get you excited like Christmas morning…🤣
I totally agree. My cousin thought it was funny that a "girl" would get excited about getting a drumel tool. He thought I was so cool. Lol
Hey Becky I worked as a professional chef and we folded the pasta several times in the same setting until it formed a buble and the buble „popped“ while going thrue the mashine. That gave us pastesheets with the best cosistency. Also we added about 10 % of semola to the pastamix. You could put herbs between the sheets to.
Great advice. Thank you
What an amazing comment to share, thank you
I grew up cooking and preserving food like you do, but in a tiny, tiny kitchen at my Grandmother's house. Watching you today has brought her back to me along with a million wonderful memories. Thank you, Becky!!❤
Wow that makes me so happy! Thanks for watching!
@@AcreHomestead ❤ Grandma Vi would be very proud of you, and probably dive right in to help!
A favorite pasta trick is to put fresh whole parsley leaves on half the sheet of pasta, fold over other end and run through roller a last time. Cut with ravioli wheel into squares and dry. Wonderful in light soups. Do this before air drying the first time.
What a delicious idea!
That’s a great idea!!
Hey Becky! I noticed you tend to miss fresh dill when you’re out out of it. It freezes beautifully and also takes very little space, just chop a bunch of it when it’s in season and store it in a plastic bag in your freezer it tastes just like fresh.
Dill is super typical where I’m from and that’s what my family always does to make sure we have it all year around
I do this with parsley too; it works great!
How do you dry it?
Dillicious!
@@susieclark1498 I don't. I just buzz up a bunch of parsley in the food processor,stems included then put it all in a big plastic ziploc bag and put in freezer. It does not freeze into a solid block, and I can grab a handful whenever I need it. So easy.
No blanching or fussing, just nice usable parsley!
@@marjoriekloster8949 would this work with cilantro?
Amazing Becky, this is Kathy from Texas. I was in absolute awe! I don’t think I’ve ever seen anyone so motivated to accomplish so much in so little time. You really are a go getter! Hope you and Josh have a wonderful night. See you soon!! Kathy 😅🤐🤫😵💫 PS Good going on that soufflé!!! I’m over twice your age, but when I grow up, I want to be you!!
Lol....all young ladies should be watching her!
Lol, that’s what I told my kids! When I grow up I want to be like Becky. I’m about twice her age also. 😁
Totally want to be Becky when I grow up! I'm learning SO much from her!
Great video, but now I need a nap. That was exhausting. LOL. Just a tip on the soufflé to help it rise..on the soufflé dish sides, use a brush to stroke the butter in an upward motion. When you add the sugar, this creates "rails" for the soufflé to climb. The reason for running the edge of your thumb around the top of the soufflé before baking is to create a channel so that the soufflé stays within the edges of the pan and goes up, not over the sides. It doesn't need to be much of a channel and should not disturb the butter/sugar inside rails.
Sift a tbsp of powdered / icing sugar and 1 tbsp of dark cocoa powder together, do it twice so it's well combined, brush the melted butter up the sides of the souffle dish like the lady who wrote the post about the pasta said, but coat the inside with the sugar cocoa mix gives a nicer finish. When you make a cheese one, use finely grated parmesan cheese for the coating of the souffle dish and don't forget the ring round the edge of the mix once it has gone in the dish, good luck.
I'm fairly new to the channel and I watch your videos with such awe that you can accomplish so much. I can barely get the motivation to do every day adult tasks and you're over there doing more in a day than I do in a week! You are my life goals girl, love it!
I could get tired just watching her! Plus she has a job outside of the home too!
I remember helping mom do this! I was the muscle for turning the pasta machine. Pasta drying all over on tables and on bed tops. She used special bed sheets saved for pasta drying. She stored them in large food storage containers and pulled out as much as she needed. Seeing this, I'm inspired to do it too!
I just started watching you yesterday and I’m obsessed! You are giving me a lot more goals for my garden and I’m just starting to do canning! Thank you so much for your videos your amazing with details and information!
Welcome to the Acre Homestead Family!
Im so jealous I wish I could go back and watch all her videos all over again for the first time
Welcome, our girl Becky is the best!
That's an amazing soufflé!! My pressure canner is on the way, I can't wait to make a batch of spaghetti sauce🤩 Thanks so much for all the inspiration!
You’re in for it, lol. You’ve got a lot to catch up on. Welcome to the ranks.
love your phrase "choose your adventure" when it comes to adding spices to your pickle brine....I will be using that. Thanks for sharing...you are a real genuine sweetheart and such a hard-worker.
Hi from South Africa ♥️ditto Karen, Becky you're indeed a sweetheart, you bring so much positivity into our lives with your sunshine personality, you make my down days so much brighter, thank you, I have been following you for two years and have loved all your content, I especially love when family members make an appearance, hi Susan and Josh, keep on inspiring us Becky, you're the best 🤗
When she says that, it reminds me of school back in the day when we used to read those choose your adventure books that had different scenarios and endings. I used to love reading them all and how many different ways the story could go.
I watch Pasta Grannies.
They're fabulous!
Recommend everyone watch at least one episode.
These ladies make it, pasta,
all by hand!
Oooh will check them out! Thanks 😊
I love pasta grannies!
I’m going to talk my daughter into her and I making pasta that looks so good and it looked easy 😀thank you again your tips they are wonderful Thank you 😊 I bought a stock pot like you have and made 10 quarts of chicken stock and it came out great now I’m going buy myself a pasta maker I have the mixer I’m excited 79 years old and still learning I love it. you and Josh have a wonderful weekend
So happy you're back in business with your food processor. I'll bet you've missed it. I have so much fun watching you make fun foods and using all the bountiful supplies you have. It's encouraging!
The finger run is so the souffle rises evenly. Sometimes the top edge can dry out and adhere to the edge of the dish in one or two spots before a good rise has started causing the whole souffle to tilt or not rise much. I am going to get my son to make pasta this week, we have a hand machine I used to use for cake decorating when the boys were little.
wow, thanks! That's awesome you have someone who can help with pasta!
This has to be my favorite video of yours. Actually the harvest of your garden was. No, the planting of this summers garden. I LOVE all your videos and I mean that. Don’t ever leave!! Thank you for this egg/pasta/soufflé video. Going to watch it again. So much to learn. Heaven! Thank you Becky.
My favourite pasta recipe to use (and remember) is 1. 1 serving is 100 grams of flour, 1 egg, 1 tbsp oil. Mix together, need til it's like playdough and refrigerate for 1 hour.
Becky, I bunch fresh dill and freeze in Ziploc bags rolling air out.
Any time I need, i just pull out and chop a chunk off.
It's keeps its bright green color and defrost quickly.
You’ve inspired me to use my pasta rolling machine…my hubs gifted it to me over a year ago and I’ve never used it 🙈…also I love that you always say “if I can do it, you can do it too!” It makes me feel super inspired to try new things…thank you Becky!!!
Yay!! You can do it! You will love it
Oh boy. I've had mine for over 6 years. But it is such a pain moving it to my counter top. It's heavy.
I am addicted to your channel.It really makes my day when I look and you got a new video up.This channel of yours is teaching me so much,they say you can't teach a old dog new tricks well let me tell you this old dog is learning lots of new tricks from my favorite you tuber.Keep goning Becky your so easy to learn from thank you God bless keep up good work 👏
I have been making homemade pasta since I was 12. OMG that's 56 years! I recently purchased the pasta maker for my Kitchen aid. It's so much faster than hand cutting. I've always made mine using 4 eggs. Our Italian neighbors gave us their over 500 year old spaghetti sauce recipe. It's delicious! I also make the same recipe for the noodles I put in chicken soup. There's nothing better than chicken soup when you aren't feeling well or for anytime 😋. I just love it.
@The Aussie Family My noodles for soup are only made with eggs and flour. I do work extra flour into those noodles to make them a bit chewy. This way, they don't fall apart on a re-heat. The other thing I do is freeze soup noodles. I add them frozen into a rolling boil. I then cook them for at least 10 minutes of boiling time. I hope this helps you. Happy cooking and baking, Debbie
@The Aussie Family I am sorry about your youngest being I’ll. Fresh chicken soup is wonderful. I pray he heals well. About the noodles in soup. I read frequently that before you freeze your soup pull noodles out and freeze them alone in a container. Add when your warming liquid. Hugs to your little one ❤
I've never made past it always looked so daunting.
Is there any concern for there being raw eggs in the pasta? And then it’s never refrigerated again? I thought you would definitely know after all these years of pasta making.
Becky, I always add 1 extra egg yolk to my pasta dough. 2 1/4 cups flour, 1/2 tsp salt, 3 eggs and 1 yolk. Delicious.
You have inspired me so much! I did 4 meals for next week and tomorrow I'm going to buy starters, earth bags and manure. Thank you Becky
I did it!!!!
Great video! You're doing fabulous Becky! Love the pasta making and souffle. You'll reach the 300,000 subscribers in no time. Congratulations as it's well deserved!!
At 18:25 you can see that the ceiling fan is running in reverse, which draws air up from the center and out to the walls, then down. This is probably why the pasta on the side table dried out faster than the center table. Thanks for the video! We will try it too!
Learning everyday to be more efficient and your doing it. I’m a elderly person and still learning to do and be more efficient. I thank you for all you do. I absolutely love to watch you then I start cooking
Very similar process when I make homemade noodles. If I run out of cotton tablecloths, I use newspaper. I let my sheets sit a couple of hours, then stack 5 or so, roll then slice as thin as you want. Consistency is key when you don't have a pasta machine. Then I dry overnight, bag and freeze. They don't take up lots of room, and you are just about 30 minutes away from the best chicken, beef and noodles, or soup ever. I usually make 3 to 4 dozen eggs at a time as you did. Once you have the mess, might as well do a bunch!
1970 Maxwell’s Plum NYC. As soon as the waiter came to our table we ordered the chocolate mousse with Schlag for dessert. While we waited we ate artichokes hollandaise!! You brought back memories. Never mind the food processor, you are a pasta machine! Great job. Enjoying these videos so much? Have a good night.
you could freeze your eggs also but I 'm guessing you have an endless supply of them. Durum wheat is a wheat that has more protein than normal wheat and with that kind only water is added. for the softer grain (all purpose) you need eggs or the noodles would disintegrate in the cooking process. so you add eggs to replace the protein content of durum wheat
I had to laugh when I turned on your video today. I just finished making noodles and started watching. They are alot of work, but worth it. Thanks again for keeping us motivated about home cooking.
Josh is one lucky man. Becky you are an amazing home chef 👩🍳 everything you cook looks so delicious and your teaching skills are amazing. It is such a delight to spend time with you no matter what you are achieving for the day. Your garden is also looking so beautiful.
I am so completely obsessed with watching this video but then I’m also thinking about how my family first of all is gluten-free so I can’t use any of this advice but it’s so fascinating to watch in such a beautiful and elegant thing to watch you make pasta. I’m guessing you don’t have cats? Because if I tried to do what you’re doing in particular laying it out to dry in the extra room with the big tables… Well I can tell you that I know what happens when I try to sew with cats!
❤️❤️❤️
The girls running with the goats was pure joy! I hope you all have a great weekend, thanks for spending some time with us
After chemo needed protein in the worst way. Started to eat 3 eggs a morning. Really helped.
Wish I lived next to you so I could get fresh eggs.❤
Becky, I canned 6 gallons of strawberries today. Made 11 quart jars!
You're amazing! I remember when I had your energy. It was fun watching you make pasta, pickled eggs and Chocolate Souffle. Wow!
OMG it takes my mother and me together to make pasta. and we do one sheet at a time. You're a master pasta maker. very impressive.
Such a productive day Becky! I love home made pasta and I can't wait for our young hens to get to point of lay so we can make our own pasta here.
Regarding your delicious souffle, running your finger around the edge allows for even rising (I notice someone else has said this too) but you could also make a collar of baking paper to adhere to the butter around the sides before pouring in the batter. That will give another non-stick surface for the souffle to rise against as it cooks.
Also, to stop the grainy texture of the sugar, add only a couple of tablespoons full at a time as the eggs are whipping, testing to see if the sugar has dissolved by rubbing a little of the eggwhites between your thumb and forefinger before adding the next lot of sugar. Putting all the sugar in at once doesn't allow it time to blend in properly.
If you use powdered sugar, I'm afraid you will find that a liquid separates onto the bottom of your souffle as it cooks.
The instant pot is a game changer for boiled eggs! Thanks!
I wish i have a garden and kitchen like yours Becky.. So inspiring! Thank you for making great videos❤
ABSOLUTELY 💯
I LOVE HER KITCHEN!!
I ENVY BECKY'S GARDEN....THE DIRT IS SUPERB, LOOSE SMOOTH.
Ours here in North Alabama is ROCKY AND RED DIRT WITH CLAY ABOUT 2 FT UNDER THE RED DIRT!🤦♀️
The top soil over years &years of working has washed. I tell my husband we could grow clay pots better than the veggies....WE TRY TO BUILD IT UP.
BECKY YOU'RE BLESSED WITH GOOD EARTH...I know you have worked hard to have it also.
You make all this look so easy, these are all great ideas for preserving eggs I never thought of pickling them I got to give it a try.
Awesome! Love the fact that you learn as you go and include us in the learning process, teaching us also. It's like having our own one on one cooking instructor. It was a great day!
Oh girl!! You had me at pasta! I have a KA mixer that my mom bought me before she died with the pasta maker. ANOTHER "Becky" moment where you've given me the courage to try it! Thanks Becky. God bless you and Josh!
Hello Becky
If you read this comment would you please consitter making a video of how you canned before you had a pressure cooker. Thank you for sharing your knowledge and thoughts with us. I'm learning so much.
Thank you for showing how to make noodles, I've made them by hand for the last 50 years. This was so easy.. THANK YOU, THANK YOU, THANK YOU... We are having them tonite for supper, I taught my granddaughter how to make them tonite...
You make pasta look so easy. I thought it would be hard to make. Definitely going to get the kitchen aide attachment and give this a go. I've already done the homemade cream of soup and I'll never turn back now lol. Thanks Becky
You probably won't see this, but I felt I needed to praise you for posting on making the noodles. I have been making it for decades rolling by hand and cutting etc. Always had problems with it stretching back. My grandmother made noodles a and I watched as a little girl but don remember it all, especially the resting, which I'm sure she did. Thank you for teaching us. Thank your hubby and baby for sharing you with us.
I GOT IN THE CONTAINER GARDEN BANDWAGON!!! Just got done planting bush beans, sweet and green peppers and a ton of herbs in containers on my front porch. Thank you for inspiration!
I just love how you make so many dishes at the same time. Its fun to watch and is not boring! I know its a lot of work but its amazing.
Becky you are such an inspiration!! Josh is so lucky ,but then again I think you are equally lucky to have Josh as he is such a big help! And I believe we are lucky to have us in our lives ! You are so clever!!
Congratulations on the growth and success of your channel. I have been watching your videos since you were at 68k subscribers. Love seeing so many people getting to enjoy your videos. Keep up the great work!
Wow Thank you! That means the world to me!
I finally received my first Azure order this week so excited….I disabled and live alone…I received beautiful plants and containers woohoo 🙌 and
Becky so happy to see the pasta maker, it’s been on my wish list for awhile….you go girl
Your pasta production is wonderfully over the edge!!!!!! I'm impressed with the volume of it all!!! Love your videos!!! They are always so exciting and informative!!!!!!!
I am obsessed with this channel! I actually live in Washington as well and I think growing blueberries would be a great idea! They winter over very well and grow well here!
Thank you! That means the world to me
Hi becky, love your channel, watching from the UK, don't know how you do all the fantastic cooking and work as well. Live in an apartment so don't have the garden space you have, but taking encouragement to make more meals from scratch.😊😊xx
I have never made homemade pasta before! But have always wanted to! I don’t have space to make this much though! It looks like alot of fun! Everything looks so delicious! Girl, I only wish I had your energy! You got so much done!
I used to chop my dill and freeze it as Julia mentioned, but when I got my freeze dryer, I freeze dry all my herbs that I otherwise froze before ( chopped dill, chopped parsley, chopped scallions, basil, etc.). I store them in mason jars in my kitchen since I use them a lot. They taste amazing!
Waiting on my freeze dryer to be delivered. Would you say it’s second best to fresh? I was just making a list of things to freeze dry.
@@Alexis_9339 it is the second best to fresh for long-term storage if we look at the nutritional contents that are being preserved. 97-99% of nutritional value remains after going through freeze-drying. However, there are limitations. Freeze-drying removes only water. Therefore, you can't freeze dry oils or fats. If you plan to freeze dry meals, make sure to modify the recipes to avoid butter, oil, fats. For example, I made delicious potato-leek soup that calls for a couple of teaspoons of butter when sautéing the leeks. I just added a bit of water to prevent sticking to the pot, and then leeks released their own liquid. This type of modification will help your food store indefinitely (aka long-term) since fats will go rancid, and I don't have any in my soup. I also love asparagus that I bake in the oven with parm cheese, garlic, salt, pepper and olive oil. I modified that recipe as well. I cut asparagus into 1-2 inch chunks, steamed them for 5 min, then sprinkled them with everything listed above except the oil, and freeze dried them. Now it is my favorite crunchy snack that doesn't even make it to my mylar bag with oxygen absorbers unless I make a double or triple batch. Get creative! I also FD ingredients. They are so convenient to have on hand out of season. Bell peppers are a must in my house. Anything I use regularly, I store in mason jars. Good luck! Also, when dealing with high-sugar content, people dilute certain sauces to avoid explosions. I mean messy explosions in the chamber that can be a pain to clean up. Also, lowering your freezing temperature setting will help you avoid explosions of milk or eggs. Trust me, they are no fun to clean up.
Becky you inspire me and make me wish I had 1/4 of your energy… love watching and learning things from you… I never miss a video❤️
You are absolutely amazing!! That looks like A LOT of work, even without your appliances.
I can't ever find the pasta I want anymore so I bought the elbow noodle attachment for kitchenaid...such a game changer and I know what's in my noodles
Just put my order in for the pasta attachment. Thanks!!! Great way to use up the eggs and stock the pantry.
When you cook a soufflé you must run your finger around the rim before cooking or your soufflé will collapse over the rim as it rises. 😃 I love your videos, I've learned so much from you. You are always so positive.
I love the Kitchenaide pasta attachments! I got one for Xmas 8 years ago and it’s still going strong. I even got them for my sister as a wedding gift with her mixer.
Becky, you light up my day. When I see the notification for your new video I wait until I'm done with my day and have some relax time to watch it. And I always put it up on the big TV to watch. What i mean to say is that it is always a big deal for me so I hope you continue making these relaxing videos forever.
You have also inspired me to start doing some food prep in advance on weekends and freeze chicken marinades!! Like you, I never got why ppl do that before, but you are right, it does help!
Love your videos! I finally got out in the garden today and said to myself better today, smiled and thought of you!
Why did I think you were holding a boa snake in your picture 😂😂. And you get me so nervous with that blade! Lol You work with your hands a lot and I would hate for you to damage them.
😂🤣😂🤣
I was watching your old pasta video making pasta for the first time when this notification popped up! Love your videos and loved the fresh pasta. Stay amazing!!
Thank you for walking us through the pasta making process….it didn’t look as daunting as it used to…doable!!!
This was great fun to watch. Thank you for inviting us into your kitchen.
Can't wait to see you eat all the yummy pasta, I gained 10 pounds just watching:)
It makes me so happy to see a young person as crazy as me to be so happy to get a replacement part for a ktichen gadget...LOL. You're awesome and you're adding items I can make at home each time you post a video. Thanks for sharing your homesteading life! Next up on your skills to learn is homemade chiffon cake! You have the technique down for mixing it(the same as you're mixing your souflee). Chiffon cakes from backyard chickens are so tall you'll be famous! Guess how I know. My MIL taught me so I can't send you video, sorry.
Hello Becky and Josh and family. Becky I love your channel. Wow that's a whole lotta of pasta. I love how you and your large family get together for family celebrations. Have a great day and a wonderful Blessed weekend full of Good Blessings for you and Josh and your families from a viewer in Toronto Ontario Canada
soufflés dont need anything to climb on, they rise anyway. pasta dough looks gorgeous. you are the first person i have seen online in a very long time to fold egg whites correctly without squishing instead of just cutting. its a joy to see☺️
According to a baker from the Great Canadian Baking show, you run your finger around the soufflé to encourage it to rise evenly and straight up inside of going sideways.
Becky you are incredible the amount of things you accomplish in a day! I love that you make so much from scratch! I am 63 and I have learned so much from your videos!
I enjoyed this so much! We have been putting in our new kitchen for awhile, and husband surprised me with a stand mixer lift cabinet! I have had my stand mixer pasta attachments for several years, and I am feeling much more confident in my ability to use these tools after watching your video, so thank you thank you!!!
You are the QUEEN of juggling tasks and time efficiency!!!!
Rewatching this one from a year ago. Idk why, but this is one of my favorite videos that you’ve made. Do you plan on making more this winter?
Every day you are on this earth is a productive day Becky!! You are so inspiring and keep so many of us going and giving us great ideas! I have never made pasta, but now that I know how easy it is, I'll be giving it a go! My girls are laying quite a bit and we even have some more baby chicks waiting to join the flock. Thanks again for another great video!!
Mama Baird
My friend Sharon makes a chocolate souffle, it fell once and it was fabulous. We all now ask for the fallen chocolate souffle.
I got my KitchenAid more than 20 years ago. I’ll buy all accessories as a birthday present for myself. I really love to cook and prepare homemade food. Thank you. You are such a hard worker and you are beautiful. Regards from New York City.
Becky, the way you just go for it is so inspiring! Thank you for taking us along!
I'm pretty sure your last pasta video was the first video of yours I watched! I've been enjoying your videos since. I also live in the PNW (a couple hours north of you). I just ordered my Green Stalk planter a few weeks ago, I'm excited to use the things I've learned from watching you 💜
YESSSSSSS IVE BEEN WAITING FOR ANOTHER PASTA MAKING VIDEO!!!!
I loved watching your innovative thought process of making the rolling of the dough go faster by doing a few balls at a time. New viewer and honestly wish I found your channel earlier! I’m moving into a new house this year so probably perfect time because your gardening and cooking is my goals for sure. Sending all the goodvibes to you!
Hi Becky! Someone may have already suggested this but I was thinking if you cut the long strips through the kitchen aid... then lay them out on the table and cut into the 12 " sections with a round pizza cutter right on the table. It seems like it might save some time. I've been making homemade pasta for 40 years. I'm going to try your recipe. Love your channel. You Rock!
Just wanted to comment and say I’ve been watching your videos for the last few months and I love them! Such a comfort and I feel like I learn so much :) thank you for creating them!
Without an instapot you can get hard boiled eggs by putting them in cold salted water and jtst bring them to a boil, then shut off the heat and cover them. Let them cool 10 minutes.
Becky you are a gem! I use my antique wooden clothes drying rack to dry my pasta! Just hang them over the dowels. Works great. God Bless you!
I was just binge watching your pantry challenge, then this pop up! So exciting😀😀
You never cease to amaze me! Wow! Something I never would have thought to make, and you are such an inspiration that I can see trying this!
So, my hubby and all his family are excellent cooks! Your channel is the best thing that’s happened to me! We are getting chickens in the spring and we are planning our garden now so we can be self reliant. I bought the book “How to live a year without a grocery store.” You are an angel on earth!
So happy that you got your replacement parts! Just in time! Moving the kitchen aid to the table was exactly what I thought you should do, much more efficient. Great video! Congrats on the soufflé! Looking forward to the cheese souffle.
Always a pleasure to watch you Becky! Just in time for me and my DIL to make homemade pasta tomorrow
I love watching you garden, cook & prep!
Your likeable personality, enthusiastic energy and “no fear” attitude when cooking brings a smile to my face😊. You have a way of making us feel welcome as your friend. I’m container gardening on my apartment patio and living it! I thought pasta was difficult to make….but have an urge to try it, after watching you do it step by step and have so much fun! Thank you, Becky for bringing joy to a Grandma’s life💐.
Becky, thank you so much for sharing your pasta making with us. I think you are amazing! That souffle looked really good too. Can't wait for you to share the cheese souffle. God Bless. Love you! xxoo
Love Josh’S impute, shows that he is around (which is always nice to know) and he has an opinion. Thanks.
Thank you Becky!