Simple chicken & rice bakes
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- čas přidán 13. 05. 2020
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**WHITE RICE RECIPE, SERVES 6-8**
1 lb (.5 kg) chicken breast
1 large onion
3-4 carrots
2 cups (350 g) long- or medium-grain white rice
4 cups (32 oz, 830 ml) chicken stock
1 cup (150 g) frozen peas
2 teaspoons Herbs de Provence (or other poultry-friendly herbs)
1 teaspoon garlic powder
olive oil
salt
pepper
lemons
Get oven heating to 400 F / 200 C. In a large oven-safe pot, heat an ample coating of olive oil on medium-high heat. When shimmering, brown the chicken on both sides. While the chicken is browning, roughly chop the onion. Remove the browned chicken to a plate (it won't be done on the inside yet), and get the onions frying in the pot.
While the onions are going, roughly chop the carrots into small bitesize pieces and add them to the pot. Chop the chicken up into small bitesize pieces. Add the dry rice to the pot, stir and let it toast for a minute. Pour in the chicken stock and scrape the bottom of the pan clean.
Put the chicken in the pot, along with the Herbs de Provence, garlic powder, a lot of pepper, and two big pinches of salt. Put the lit on the pot, put the pot in the oven and bake for 20-30 minutes, or until the liquid has absorbed all the loose moisture. When the rice is out of the oven, stir in the frozen peas (don't bother thawing them first). Taste and consider stirring in some more salt.
Serve with a lemon wedge for squeezing.
**BROWN RICE RECIPE, SERVES 8-10**
1.5 lbs (.7 kg) chicken thighs
1 large onion
4-5 carrots
1 broccoli crown
3 cups (525 g) brown rice
4 cups (32 oz, 830 ml) chicken stock
1 cup water (optional)
1 cup soy sauce
1 tablespoon Chinese Five-Spice powder
salt
oil
cilantro
limes
Get oven heating to 400 F / 200 C. In a large oven-safe pot, heat an ample coating of oil on medium-high heat. When shimmering, brown the chicken on both sides. While the chicken is browning, roughly chop the onion. Remove the browned chicken to a plate (it won't be done on the inside yet), and get the onions frying in the pot. Roughly chop the carrots and broccoli into small bitesize pieces.
Put the dry rice in the pan, stir and let it toast for a minute. Add the dry rice to the pot, stir and let it toast for a minute. Pour in the chicken stock and scrape the bottom of the pan clean. Put in the water (skip the water if you want a firmer texture in the rice grains), soy sauce, carrots, broccoli and five-spice powder. Chop up the chicken into small bitesize pieces and add it to the pot. Put the lid on the pot, put the pot in the oven and cook for 45-60 minutes, or until the liquid has absorbed all the loose moisture.
When the rice is out of the oven, taste it and consider stirring in more salt. Serve topped with torn cilantro leaves, and with a lime wedge for squeezing. - Jak na to + styl
See the thing about Adam that seperates him to the rest is that he’s more relatable . Watching his videos is something you’d actually see your parents do . He’s not trying to be some fancy chef doing impossible meals he’s a great man doing easy recipes . Definition of “it’s not much but it’s honest work” great stuff Adam
I think the difference is that he isn´t just showing us some recipes. He's teaching us how to cook.
Also taking an entire half the video to show why not to cook this dish a certain way (why you shouldn’t chop the raw chicken)
I love how quick Adam is to just go "You could do this, but you don't have to." I think a big part of why so many people intimidated by cooking or following any recipes is the lack of a certain ingredient or a fear of trying something new. It's pretty normal to hear Adam give multiple alternatives on the fly or remind you that it doesn't *have* to look a certain way, you can still eat it.
He also doesnt use expensive equipment as he knows not everyone has them as hes cookin for casual home cooks
@@michaelgriese1771 While I agree about the way you get more colour in a larger portion of chicken, chopping raw chicken is not as complicate as he was showing...You would never chop 4 chicken thighs at the same time, go one at a time and it's really easy.
"..requiring no talent, no experience, and no money"
I'm your huckleberry
rpm773 Mccree?
Fin?
@@Seed-vj3ws it's actually a really old phrase meaning I'm the guy you're looking for. Popularized by the movie Tombstone.
Birhanie Mears my nigga you cannot do that
Yea the first 15 seconds of this video felt like a personal attack
White wine report:
No white wine seen.
End of white wine report.
Thank you for this important info
@Donald Trump are you serious? If so I wonder why :D
@Donald Trump Phewww
The white wine is what upgrades it to being more fancy
HenryPlayz yeah but you could easily substitute some amount of chicken stock for white wine. Adam teaches the technique and basic principles of the recipes, you can spice it up however you want.
I do this but In a pan, on the stove, almost everyday since college.
Is it tasty
fried rice right? I do it too, easiest recipe exclude eggs menu
Unrelated It's a little different from fried rice, as with that you generally use already cooked rice that just gets warmed up and browned a bit in the pan. But I see no reason why you couldn't just make this dish on the stove at low heat too if you lack an oven/don't want to turn it on.
@@zuthalsoraniz6764 thank you, yeah I was wondering the same. Phew
Food report:
Food has been mentioned throughout the video
This concludes the food report
Thank you for your service comrade
Thank you!
You are a valued and important member of this community.
Fake news.
WHAT ABOUT THE WHITE WINE REPORT
I love how you made this. A lot of people would be tempted to only make the most gourmet or fancy dishes but you're showing us practical cooking stuff that makes life easier alongside all the fancy and work intensive alternatives that are usually reserved for special occaisions.
I think that's why Adam is the best cooking CZcamsr IMHO. Other cooking channels focus too much on gourmet and tradition, while Adam does what is most lenient to your average home cook
@ Joshua wiseman
Adam has children. It makes a huge difference in the approach to cooking. His cooking style is a family style.
Glen and friends cooking has a similar approach
Very true and the flavor stilll hits here. The most important part IMO.
Adam: **uses a utensil to flip over meat in hot oil**
Marco Pierre White: *shame*
Adam & Marco have an interesting relationship.
Not all of us are blessed with asbestos hands
A little volleyball
@@sant-oyo387 just a tiny bit o' olivol
What does Marco say to do?
You're literally the most relatable cooking channel
Ikr he's a normal person cooking not these rich chef with the most expensive ingredients and equipment.
agreed, no bullshit, no ridiculously hard to find ingredients, just stuff that you can make at home and honesty
life of boris is also very relatable, if more... high-energy, i'd say :p
he's legit every normal American cooking dad but with a CZcams channel
also the most educational
I mean, half of Binging with Babish is also relatable. Because most of us would love trying TV Media recipes, but I get what you mean
*Adam deglazed with chicken stock *
The white wine bois:😖
This recipe would be great with white wine and the chicken stock haha
I would have worked perfectly
It’s not deglazing- it’s liquid for the rice-
@@C5ndle doesn't matter
@@C5ndle it is deglazing lol
Hah, this has been my goto recipe for the past two months. Almost exactly the same....well...for the most part exactly the same. But las time I added heavy cream to it and oh boy was it nice and creamy at the end. I also made an indian version of this adding a garam masala and turmeric to the cream and marinating the chicken in it for a while. This is a very versatile dish and is nice hot or cold or reheated. Thanks Adam.
Awesome! I bet you could even do an Asian version with soy sauce and some green onions at the end.
akirak he already put soy sauce in it....
Hi! I'm curious whether you added the heavy cream in the beginning or end of the cooking? I know this comment is a year old so no worries if you don't remember lol
@@kellyh8490 Hello. If I'm doing the creamy version then I add the cream on top of everything right before i put it into the oven. I use a casserole for this and I usually add the liquids right before it goes into the oven. It also works with tomato juice plus italian spices or asian spices with soy sauce mixed in with the chicken stock. Hope this helps.
@@endreaja just wanna mention. Rice can be dangerous if reheated.
"Clanking" up veggies is such a fun way to describe chopping them into big bits. I'm gonna call it that from now on. :D
Let's be honest, when he said he needed more liquid on the second recipe, we thought he'd add white wine.
It would need to be a rice wine to work best with the Asian flavors he was using.
@@FireCracker3240 liaojiu aka shaoxing wine
THE CARROT IS THE ROOT END ADAM. And I guess you did cut it off 🤔
Ah, yes, sorry. Meant stem end!
It's a good thing you're here to keep us all honest. :-)
Where is his so-called journalistic integrity now? A truly shameful display.
Jack Kendall Ok
@@lightknight1599 Me thinks its sarcasm?
1:40
I think this is what really adds to your channel. I've noticed that you treat each video as its own individual piece of content so you end up repeating things from other videos, or in this case, mentioning a beginner tip that wouldn't otherwise need mentioning in a more advanced recipe. Your channel is one of my absolute favorite cooking channels because it really embraces the reality of what it's actually like to cook at home!
adam in an earlier video: i wanna be the type of guy that doesnt peel my carrots
adam now: don't bother peeling these carrots
CHARACTER DEVELOPMENT
Uh, in both of those statements he will wont peel them. Its the exact same statement
he did peel them the first video
@@Pigmedog exactly
@@CreativeDirector65 he did peel them on that vid
@@Pigmedog Do you mean "I don't wanna be that guy...".
I love that you also give the metric measurement and you consider your viewers might not have the same equipment and tell us what we could use instead. It's really helpful, thank you!
2:02 I actually prefer my chicken medium rare. Long live the Empire
Dude same, everybody keeps saying you’ll get “samonella” and will “die”? Like people are so stupid now
Same! People like to say it's bad for you, but it really isn't. It's just the liberal media.
@@kevin-gb3ee It's not about samonella for me I just don't want blood coming out of my meat and i also don't want any pink meat I like it fully cooked thank you very much
@@zombloog1763 r/whoosh
@@zombloog1763 Dude, it's a joke.
Glad I made this (the second version with thigh meat), I'd been looking around for a good thigh recipe and this was PERFECT. Everything came out just right, will absolutely be making this again sometime.
3:19 “a teaspoon of garlic powder”
*”tWo sHoTs oF vOdKa”*
Lol
I don't get it
@@orangelake2268 he definitely poured more than just a teaspoon of garlic powder, the guy drawed a comnection to another woman who greatly overestimated how much 2 shots of vodka looks like
there happy? tbodjudjtbjf
@@mayflooer5454 Oh, Now I get it
Made this 2 days ago - (combined bits and pieces of both recepies) and it is amazing. It does reheat nicely and it was dirt cheap for a couple of days worth of good food.
4:03 man i swore a sponsorship was gonna pop up here
good ear lol
Hey Adam, made this today and it turned out great! Had the frozen pea epiphany while thinking the dish looked a bit plain. Thanks for the videos. Your black bean dish is still one of my favorites. Wishing the best to you and your family.
Adam, you are so good at this - it's nice to see when someone really finds their calling. Thanks.
This video is full of great advice for us novice cooks. I love that you teach a technique that can be adjusted instead of a single recipe.
I’m living on my own for the first time this summer and just made this. It turned out amazing! A little sour cream instead of lemon for acidity was nice too. Thank you
"If you don't have a lid, put on some foil" - this is a perfect example of why I love Adam's videos. Unlike most CZcams cooks, he genuinely targets his videos at home cooks, and accounts for the knowledge and equipment home cooks are likely to have, rather than assuming everyone has fancy equipment. Genuinely fantastic.
Also, that cook first cut later thing is a revelation - I've never been able to brown my chicken properly when cooking these sort of meals. Now I know why
He's also very good at explaining why he's doing what he's doing. It gives you the knowledge to start improvising and making changes to fit your tastes better.
Just made this today, and I was blown away by how easy it was to drum this up within like 40 total minutes of prep and cook time. And it makes load of leftovers for relatively cheap cost of ingredients. Love these types of vids!
Having watched this twice now, am going to attempt brown rice bake - but wanted to say thank you for these. Concise, quick, simple, with plenty of explanation on WHY something works or doesn't. I've also come to appreciate your tie-ins for your sponsors, very well done on that!
This is such a great technique, and it demonstrates really well how useful a Dutch oven can be. I also think something like this could be really good in an Instant Pot, for people who are into those.
“I’m not going to bother peeling the carrots” who are you and where did you put Adam!?
Adam I must say that I appreciate a lot the effort that you put into translating the quantities and giving alternatives to the tools that you are using instead of assuming everyone has those like most internet cooks do. Of all the recipes I watch online, yours must be some of the only ones I actually try myself.
Your channel is fantastic. I love your honest, no BS, and relatively scientific approach to things, as well as the mix of recipes.
3:35 this is why I love Adam - he tells you what to do if you're missing a tool or an ingredient all the time!
I've made variations of this recipe a few times now, and there's two things I think are noteworthy.
1: Having a Dutch oven or similar vessel with a lid that you can cook the whole thing in (stove top and oven) really makes it a lot easier - transferring between vessels sucks.
2: Using dark meat chicken (such as boneless thighs) instead of white meat means you don't really have to worry about the chicken drying out and going chewy, even when reheating. This is especially nice for making a large batch and freezing some.
Adam: if you read this, thanks for putting out videos like this. You're helping thousands (myself included) gain the confidence to cook real, reasonably priced and reasonably healthy meals using practical methods and ingredients. Keep up the great work.
Do I need to put it in the oven or will the stove top work
Another important thing I learned the hard Way for the brown rice recipe. DONT USE A CUP OF SOY SAUCE. I don't know if that was a typo or misjudgment or something, but a cup was waaaay too much. Even in the video he only puts in like 1/4 of a cup.
Loved the western version and inspired to attempt and push the eastern version next. Some gronions, ginger and garlic added in to the veg mix, maybe some msg as well. Such an effective weekday meal. Cheap, tasty and efficient. Thank you Adam!
from the usage of different measurement units to him actually answering questions that pop the mind of anyone who is trying to make the dish this guy is actually trying to help people
The text recipes in the description are really useful, I've only recently realized how annoying it is when I watch other recipe videos and decide later that I want to make them then realize I have to watch the whole thing again while taking notes. I haven't seen any comments on that so I just wanted to mention that it's greatly appreciated.
I like how Adam relates to all of us by not bothering to do anything unnecessary that will slightly impact the dish like peeling and other stuff like that...
Had some chicken I didn't know what to do with so I made version 1. Came out really nicely. I love that you show us recipes that people are actually likely to make, and also that you let us learn from your mistakes.
These easy nutritous and quick recipes. Really come in clutch when nobody in the house can be bothered to cook. So thanks for these great helpful vids❤️
I'd love to see more weeknight videos with your practical take. There are so many "weeknight" meals on recipe sites that end up taking forever to make.
I made this today and it's the first good thing I've ever made in my Dutch oven, thanks!
Thank you for all of the good ideas for cooking for a family!
I swear this is tue best channel by far. Thank you so much
I make a variant of this in my giant Dutch oven (bought on Adam's recommendation), and the 5 guys in my house all split this. Glad to have more ideas to play with!
I like Adam, his videos are literally what your parents would tell you while you watch them cook, good for beginners.
As the movie itself says, *anyone can cook.*
It’s amazing that you getting close to 1 million subs in such a short time, it’s inspiring. Great videos as always.
Love those weeknight meals!
Definitely gonna try this one Adam
Looks lovely!
Amazing recipe. Took me a while for the first time but amazing results. Burned my fingertips picking up an iron pot coming out of a 200 degree oven though haha. Made the original recipe with chicken breast and a vegetarian version for my girlfriend replacing the meaty flavor from the chicken with 2 boxes of mushrooms and adding 2 cans of beans and 1 can of corn after the pot came out of the oven. Both are delicious and I've got healthy food for the coming 3 days for the both of us. Thanks!
An apéritif usually includes some little salty snacks, not just alcohol btw
@@Nitrolego That's a genuine r/boneappletea right there.
See it can include only alcohol if you need only alcohol.
@@nothing11558 true too, I don't often go with alcohol, a glass of soda often does the trick though
An apéritif is a drink. It might be served with snacks.
so an aloholic appetizer then?
Made it this evening and it was great. Plenty left over for later. I did cook it in my wood fired brick oven using the residual heat from Sundays lunch.
This is a keeper! Easy, not big mess and i can cook a lot so i can prep my meal. Thank you
Last night I threw a splash of white wine into my hamburger helper. Thanks Adam.
Thank you for doing more easy, week night meals! I will definitely make this soon. Probably the first one but with chicken thighs
I think Adam should've mentioned that if you're using thighs that you might want to use less olive oil. Thighs have more fat than breasts. Just something to consider!
Love your style Adam! Looking forward to watch every new video
Thank you, this is amazing. I'm really excited to make one tomorrow!
Clanking is my new favorite term used to describe a rough chopping.
This is very similar to one of my favorite dishes my mom made when I was a kid, the only difference is no oven (and probably less stock). Try eating it with plain yogurt and maybe something spicy like hot sauce or (my favorite) sambal oelek chili paste (or the chili paste by the same guys who make the sriracha sauce that everybody loves, they're in the same section of the grocery store)
Who do you think he is? Chef John and his spicy cayenne in every freaking dish? 😂
@@FireCracker3240 yogurt will mellow out the spicy condiment
Thank you for this recipe! I added some bay leaves, a tiny bit of tomato paste, with fying some bacon to begin with which I added onto the rice in the end. It's absolutely delicious
Great ideas, love both.
I’ve even tried this with pasta, then serving it cold.
Adam- i tried this recipie, and it turned out very well. Being Indian, I used some Garam Masala, and Kashmiri Chili powder. It made the dish taste real good. my friends really liked the way the dish tasted. Though, they asked me to go easy on the chili powder the next time I cook it again!!!! :) :) Thank you for a wonderful recipie.
Hey, a student-friendly recipe! Definetely gonna give it a try once quarantine ends
Garden z lasu why wait
@@mylifeisaparty Because of quarantine! Currently I'm at my family home, where I don't have to cook massive amounts of food. But once quarantine will be lifted, I will return to my little flat, where I cook not only for myself but also for 4 friends that would eat Adam's "9 portions" without any problem and even after that they would still be somewhat hungry xD
I love your videos Adam. Recepies that actually normal people have time and skills to make.
Tried it. I used chicken thighs, onions, carrots, and broccoli. I also used thai basil and thyme i grew myself in my aerogarden for seasoning, in addition to salt and pepper. It turned out really well
3:19 a teaspoon of garlic powder
*"TWO SHOTS OF VODKA"*
He put the right amount, seemed like 2tsp
So Adam now is 'that guy' he said he couldn't be who doesn't peel carrots
Growth!
That's called character development
I think its more because of the fact that its not cooked as long as a lasagna
@@Tim_2060 yeah and his lasagna takes like 3 days to make lol, it's like his magnum opus, all the effort goes in there.
Its a meal for lots of guests at a holiday or something. This is a weekday meal anyone can knock together
THANK YOU. I really needed a simple easy meal tonight. God bless
Found your channel as a recently single dad of 4. My kids will love this. Sincerely appreciate your culinary demystification for guys like me. Cheers, salud, and buona sera, Adam.
Who else could feel their hands burning when Adam flipped the chicken 😂
I would but I burned off my neurons a long time ago pulling shit like that.
Me watching this while microwaving a bag of rice and chicken: *hmmmmmmm*
my microwave making my rice and chicken: hmmmmmmmmmmmmmmm
@@Winnie47f *50Hz noise*
@@swedneck *476 MHz analog TV*
Just made this (combo between 1 and 2), and it is great. Bright and floral with some umami. Thanks man! Keep up the great vids please.
i legit learn something in every one of your videos. bless u.
Me watching this even though i'll never make it: 👁👄👁
I have done so many recipes from him. All of them is delicius. I am 16, and i love to cook, and adam gives me so much inspiration to start cooking.
It's literally so easy there's no reason not to
@@christianjuresh9436 Lets be real here people are just too lazy to do it
dude, to start off with, make the fries lol they are good
@@mayuravirus6134 everyone is quarantined tho; there's so much time to cook
I remember one of my French friends complaining that it's almost impossible to get low alcohol % wine in the UK, in the 7-9% range, I imagine this is similar XD
I'll tell you a secret.
Buy German wine, especially riesling.
It's relatively low alcohol and not very fashionable in the UK, so really very very nice wine tends to go for dirt cheap, even in supermarkets.
I love Simple recipes 💗When i was a student we would watch with my partner videos on how to make delicious food, but we didnt have half of the ingredients or machines to make the things, thats why i dedicated my channel, to simple and easy recipes for anyone to make 💗Thanks for the recipes Adam💗
Omg! Oven rice! I started doing this a few years ago and my husband went crazy for it!
Pesto and tuna or chicken or turkey or whatever oven rice!
Left over chili oven rice
Chicken and veggie oven rice
Beef stew oven rice
Tomato and whatever oven rice
Chicken soup oven rice!
Want something extra throw on some cheese after fluffing and melt and brown!
Oven rice never burns, best way to use leftovers. Too crunchy after baking? No problem! Add a bit of liquid and put it back in!
I'm glad you are spreading the word!
Dammit Adam where were you during my first two years of college?
True.
Frozen vegetables are so underrated. People don't realize that these are picked at peak ripeness and then frozen right away. They even have mixed, pre-chopped bags easiest and quickest vege. You can make a basic stir fry version of these dishes in 10 to 15 minutes with only chicken you have to chop up and rice to cook assuming you don't have a container of cold rice in the fridge, which you really should.
Ace suggestions. Thank you!
I really like the directions your channels has gone in lately. This and wedding steak are A++
I made this for the first time this weekend. This dish truly adds up to a meal that is more than the sum of its parts. Humble ingredients and simple cooking methods leave you with a tasty, economical dish that reheats beautifully. I made the first recipe with thighs instead of breasts and used Trader Joe's 21 Seasoning Salute and went light on the garlic powder because it's in the seasoning mix, then also added a bit of Slap Ya Mama cajun seasoning for a bit of heat. I will definitely make this again.
I thought that this recipe was my family’s lazy way to cook rice without make in it too bland, plain rice, or too fancy, paella or risotto. I guess at the end home cooks all came to the same conclusions 😅
It's amazing how many flavor "tricks" are just laziness that ended up working out, either cause that's what people have done for thousands of years or not. When cutting up something like basil or even fresh sprigs of rosemary, do you pull the leaves off the stem and chop? Nope! Just put that sucker on the board and chop it all at once. Better yet, just drop the entire thing in the pot until the flavor has been released and then toss/compost what's left.
"I'll just clank up an onion"
OKAY JAMIE OLIVER
Excellent points about the problems with chopping up raw chicken before browning it.
I learned a variation of this from my mom years ago. She cooked it all on the stovetop in a cast iron pan, no oven. I made this version today with my son and it was good. My favorite variation is adding dried apricots or other fruit and Moroccan spices (I like cinnamon, ginger, clove, allspice and cardamom).
Adam: Because you watch me
Me: *How did you know!*
I had this simple chicken pun for you, but it was only HALF baked.
And there's just so much to *grain* from this recipe!
You're on fire with your simple recipes right now! I tried you simple homemade pasta with fennel and chili flakes, and it turned out great.
please more easy to follow and accessible recipes like this
3:06 Missed opportunity to say : Thyme for some seasoning
Meanwhile somewhere in Asia.......,washed rice being put into a rice cooker with the ingredients and soy sauce to be left to cook itself 😂
edchinyosh wait that works?
@@danishirfan113 yes, but precook your meat and then just dump everything else in a rice cooker. Search Tomato Rice and Chicken Rice on youtube
@@Foster.Phillip would you mix them or just dump on top of the rice?
@@burningflurber you can do either or
While in California, we just put it all in a pressure cooker and it's done in 15-minutes. I also buy brown rice, grilled chicken breast, and frozen vegetables at Trader Joes, and make this in 15 minutes. While the frozen things zap, i cook the other vegetables and make a sauce.
So I just made version A of this (as in: writing this comment between my first plate and going to the kitchen to get another one) and it's fantastic!
It's just easy, filling, delicious and cheap. It will be a weeknight regular from now on
Ragusea never misses. Made the brown rice bake and it was so much better than I thought it was gonna be.
I guess slow and steady wasn't enough to keep that bandaid off your fingers, huh.
Man's been working out Jesus
Oh my god!! The first one is a dish we make regularly here in Syria.
But we cook it using a stove not the oven. My mom cooks the majority of the carrot, chicken, and peas separately in oil to add on top for a good presentation at the end. So tempted to try your method, and the second one since that one is new 😍
this is the first time attempting to make a home cooked meal for myself all thanks to the confidence instilled in me thanks to Adams videos, wish me luck
5:07
Adam: “it’s interesting how apéritifs aren’t a thing in the U.S. like they are in Europe”
“These are relatively low alcohol drinks”
Me: Ah there it is
idk i feel like europeans drink more than americans... the alcohol culture in europe is simply incredible, its everywhere
2:01 Seared Ahi Chicken, medium rare. £95.
When I prep broccoli I cut the florets off and I separate them with my hands, it makes for a lot less waste and mess on the cutting board and surrounding areas; same with cauliflower. For onions I make a V-shaped cut around the root, which gets me a little more to use. 🙂
Great ideas for whenever I can get back to work. 🙃
Thanks, bruv!
💜💚
Love these simple vids!