Congratulations Vicky on reaching 1 million, proves these Nonnas are great reminder of a culture needed to be revived and tasted again and again. I am amazed that you find all these treasures after so many years. More to come I am sure. Ciao e grazie ancora🙏🙏🙏💖🌺🥰😋😋😋😄
We call them cappelletti and they are equally labor intensive as they are delicious. Lambrusco, too. Her farm and family are blessed. Thanks for another great episode.
Talking about washing dishes before bed made me chuckle. When I was a younger girl my sister and I used to have to clean up and wash the dishes after supper. Shortly after we would start, my sister always had the need to excuse herself to use the restroom. And she mysteriously never returned to the kitchen until I was all done with the work: every night. I joked with her as we became adults that she had the most regular constitution of anyone I know!
This made me laught so much! When I was little and my cousin and I went to the village for a few weeks, my granny made us water her flowers with huge buckets of water. They were so heavy and I was so skinny, that I was excusing myself to go to the bathroom as well :))). I believed it was a very unnecessary job😂
This reminded me of a comment my Father once made. He & Mom were friends with another married couple & when dishwashers came out the Husband of that couple bought one for his Wife. He asked my Father, "When are you buying a dishwasher for your Wife?" My Father replied, "My Wife already has 3 dishwashers (us girls). Why does she need another one?" BTW- My oldest Sister always washed the dishes in cold water until our Mom finally told her she was useless & excused her from that chore. My middle Sister & I got stuck with washing the dishes after that.
This looks absolutely amazing! I have made ravioli and tortellini multiple times, but it is something that should be done by more then one person. Making it as a team, chatting and bonding over creating it something so wonderful, that it should be shared. Doing it alone makes me sad (and last time my husband said he had an emergency gutter-clean to avoid it).
This brought back such wonderful memories of my Mom serving chicken soup with meat cappelletti! It was a special meal and the memories of our family sitting down to enjoy it are equally as special! Thank you for gifting me such wonderful memories this afternoon with this delightful video! TFS, Sharon🤗♥️🥣
I love your videos, each one is unique, the people wonderful, and the food is amazing. My only regret, being unable to taste these marvelous dishes, I can only drool.
Great video. I watch all the Pasta Grannies and this is the first time I have heard someone called Romilda. It is my mother's name. There are no other Italians living here in Nelson, New Zealand with that name. Am intending to make the pasta that has been made. They look delicious.
Known in my in-laws' Italian family, "capeletti"- little hats. Hers were mostly served in broth but once in a while we would get a bowl of just hot capeletti, dressed with butter and tossed with Parmigiano.
What an incredible production line, Vicky are you going to make 470n kilos for Christmas now that you have the hang of it?🤔 wonderful ladies and so professional and fast. A huge congratulations on reaching 1M subscribers, much deserved and long may it continue! Ramon x
Mostarda with melons is made also in that place of Italy also used for pasta filling i think maybe for sweet pasta stracotto is traditional i wonder if it could be added in the stracotto
Well, they're certainly neatly made! Curious that they eat them in wine... Is the big manor deserted now? It looks like the local noble's family hasn't been there in a while.
Personally I think the wine can stay in a glass, and I wondered if it originates from a time when the meat stock wasn't that flavoursome and needed a bit of perking up. That, or farmers wanted more wine than would fit in the glass! best wishes, Vicky
apologies, 'olio di semi' translates as seed oil which to my mind is sunflower seed; I forgot corn kernels are seeds too - and I missed the label! In this dough recipe any oil is fine. best wishes, Vicky
And I thought I made this dish up all by myself! I use tortellini though. Premade tortellini. But it's delicious all the same! I suppose I was paying more attention than I knew to my oldest Italian relatives :) Meat filling though...I might just try this myself!
Oh, this pasta does look so delicious. The only problem is that i don't eat meat!! Each little gem was so perfectly formed. You did a marvelous job, Vicky! Thanks for a fascinating video!!! I ❤ Pasta Grannies and Miss Vicky!!! 🙏💘🇺🇸
I don’t eat meat either, but I make similar egg pasta filled with a cheese and vegetable filling that I cook in homemade vegetable stock. It’s really good! I’m nowhere near as good as either of the ladies shown here, but my family seems happy enough with them. I’m not sure what filling would be good if you are vegan though, sorry.
@@pastagrannies Hi Vicky! I had to respond to your comment. As far as I'm concerned I feel what you showcase is all perfect!!!! It doesn't matter to me if these lovely women are preparing an antelope! I love seeing where they live and how they make these wonderful recipes. I love hearing your narration, your cooking contributions, and your tastings. Every aspect is enjoyable and educational. I have stressed to family and friends not to cater to me. No matter where we are dining, restaurant or at someone's home, I can always find something to eat. Sending prayers and love! 🙏❤ 🇺🇸Maria
Hi Vicky! Wonderful as always! I have a question but if it's too specific, I understand! In the part of the US where i live, the fresh sausage called "Italian sausage" always has fennel seeds in it (I think because of the southern Italians who emigrated to this area). However, I know that there are a variety of fresh sausages made across all the regions of Italy, and the seasoning would be different. If I know the name of the specific type here, you can sometimes order them at Italian butcher shops. Would there be a more specific type of fresh sausage used in the recipe in this video? I know the mortadella would have a more nutmeg profile (and she added clove and nutmeg to the pot) so I wouldn't want to throw off the overall flavor of the dish with the wrong salchiccia fresca if possible.
hi Christine, no it's not a too specific question. I asked about the seasoning and Eugenia says it's just salt and a little black pepper, nothing else. 🙂🌺 best wishes, Vicky
so much meat. I find that hard to take in. 5 different kinds in the filling, then meat stock also. But what I love is the deftness, yes thats the word, the deftness of this lady and ALL the grannies.
Hey Vicky, congrats on reaching 1Mio subscribers! A milestone you've definitely well deserved. Regarding the video, I'd like to point out a small mistake (or mispronunciation) at 0:58: the "Marubini" are the local Casteldidone version of "Tortellini", *NOT* "Tortelli".😜
Thank you! And thank you for the correction; I equated them to a type of tortelli because marubini are about twice the size of tortellini, and the filling is different (with the addition of stracotto)? 🙂🌺 best wishes, Vicky
@@pastagrannies You're really welcome, Vicky! Traditionally "Tortelli" are not served with broth but possibly with a sauce; when server with broth they're usually called "Tortellini". Of course, throughout provinces and regions of Italy, there're different versions with several names for both, but - rather than the size or the filling - this is the main discriminant. When served with broth, the pasta name is usually accompanied by "in brodo" (e.g. "Tortellini in brodo", "Cappelletti in brodo"), although for some local versions (such as "Marubini" or "Anolini") this wording is kinda superfluous as they're only served with broth. That said, as you've probably find out over the years of traveling around Italy and discovering the countless varieties of local pasta, there are no general rules that always apply everywhere. 😄 PS: also for "Anolini" (a type of stuffed pasta typical of the provinces of Piacenza and Parma) the filling is made using "stracotto".
1m .abone haa ?? İlk izledigimde ikiz torunlarima bakiyordum (sanırim 8/9 yıl falan önceydi ) tabi eve hapsolunca😅 tv 'de izleyemiyordum .bu kanali keşfettim gunde ancak 10 /15 beğeni olurdu.hatta yorum daha az olurdu ve yorum yaptigimda kanal begeni yapardi.şimdi 1000 civari begeni var..başarilar👍👋
Amazing! You must be one of our 'longest serving' subscribers! I remember those days too! Thank you for being a loyal fan and if you comment I will try to reply! best wishes, Vicky
@@pastagrannies I'm always your follower 😘👋👍❤️💐 not simdi ikiz kız torunlarimla beraber her yaz yazlığa gittiğimizde sizin paylasiminiz olan orecchiette yapiyoruz.eşim marangoz italyan ninelerin tahta aparatindan yapti bize,onunla yapiyoruz nefis oluyor 👌👏👍😘😘😘😘
Boy. If there were as many videos from the south…and by that I mean WAY south, of Rome(Rome being central Italy to everyone except those in “the north”). You would see some pretty impressive foods.
interesting contrast between the strong-tasting sauce and the elegant filling! Must try this. Grana padano is simply parmesan from outside the Parma region
Not really, very similar yes but not quite the same. Grana contains semi-skimmed milk (decreamed milk) exclusively and so the taste is softer. Even compared to an equally mature Parmigiano one can clearly notice it has more of a delicate taste
It's not actually also i would recommend not confusing parmesan for Parmigiano Reggiano cause parmesan has been tradenarked by kraft and is used for cheeses that arent actually the original Parmigiano Reggiano. That said not only the land the cows and the way of producing it and strict regulations vary differently but also the taste and process of production and finished product and content. I grew up in Padania area where Grana is from but my family and relatives are from Parma where Parmigiano is from and to me personally Parmigiano is always better and also made in a healthier way etc... that said if you cannot find Parmigiano sure stick to Grana
@@FROBcom whenever I drove across the border, I noticed that all cheese factories immediately changed their signs from Reggioano to Grana Padano so I assumed it it simply a DOC thingy.
The best part of cooking pasta is the testing...is it done yet? No another minute...test again....until you like the bite. It's good practice for appreciating every bite of food that passes through your mouth. :)
hi Dee Dee as the other commenters have said, it rather depends! the main variability is the size of the marubini to begin with, and then there's your personal preference and you just 'have to' test them 😁 best wishes, Vicky
hi Bruce, she made stracotto for us to show the process, but used a batch she made the day before. You can use it in the filling immediately or later; the left overnight stew has a better flavour. best wishes, Vicky
haha, I love how eagle eyed viewers are! I'm torn between my old fashioned watch and my Apple one which is useful but bossy and it annoys me. I think I must have worn both because they're safer on me than tucked into a suitcase on location. 😁 best wishes, Vicky
I loved the recipe but it made me sad seeing the women cooking and talking about washing the dishes and then, only men enjoying the food 😢 lovely recipe tough, I’ll try it
Wonderful as always. CONGRATULATIONS ON MAKING 1 MILLION SUBSCRIBERS!!!
hi Douglas - hurray, it's amazing! 😁🎉 best wishes, Vicky
Congratulations Vicky on reaching 1 million, proves these Nonnas are great reminder of a culture needed to be revived and tasted again and again. I am amazed that you find all these treasures after so many years. More to come I am sure. Ciao e grazie ancora🙏🙏🙏💖🌺🥰😋😋😋😄
hi Joanne, it amazes me too! Thank you for being a fan of Pasta Grannies 🌺😁 best wishes, Vicky
What a lovely happy lady. I love how they make something so special by keeping it simple but investing plenty of time.
We call them cappelletti and they are equally labor intensive as they are delicious. Lambrusco, too. Her farm and family are blessed. Thanks for another great episode.
Eugenia's smile is wonderful! Lovely! Thank you again!
Talking about washing dishes before bed made me chuckle. When I was a younger girl my sister and I used to have to clean up and wash the dishes after supper. Shortly after we would start, my sister always had the need to excuse herself to use the restroom. And she mysteriously never returned to the kitchen until I was all done with the work: every night. I joked with her as we became adults that she had the most regular constitution of anyone I know!
This made me laught so much! When I was little and my cousin and I went to the village for a few weeks, my granny made us water her flowers with huge buckets of water. They were so heavy and I was so skinny, that I was excusing myself to go to the bathroom as well :))). I believed it was a very unnecessary job😂
This reminded me of a comment my Father once made. He & Mom were friends with another married couple & when dishwashers came out the Husband of that couple bought one for his Wife. He asked my Father, "When are you buying a dishwasher for your Wife?" My Father replied, "My Wife already has 3 dishwashers (us girls). Why does she need another one?"
BTW- My oldest Sister always washed the dishes in cold water until our Mom finally told her she was useless & excused her from that chore. My middle Sister & I got stuck with washing the dishes after that.
My mom called it dishpan diarrhea……my brother suffered terribly 😂
😂
Nice food
Love it! Italian grannies are the best at cooking good food!
This looks absolutely amazing! I have made ravioli and tortellini multiple times, but it is something that should be done by more then one person. Making it as a team, chatting and bonding over creating it something so wonderful, that it should be shared. Doing it alone makes me sad (and last time my husband said he had an emergency gutter-clean to avoid it).
hi Agnes, pasta making is definitely best as a group activity! 🙂🌺 best wishes, Vicky
The dude side eyeing him as he adds the vin to the soup.. lol.. ❤
voglio tanto bene a questo canale e tutte queste splendide nonne
grazie! 🌺😊
This brought back such wonderful memories of my Mom serving chicken soup with meat cappelletti! It was a special meal and the memories of our family sitting down to enjoy it are equally as special! Thank you for gifting me such wonderful memories this afternoon with this delightful video! TFS, Sharon🤗♥️🥣
hi Sharon, what a great memory to have! best wishes, Vicky
Cappelletti! My family, too!
Congrats on your first million subscribers ❤️
🎉 thank you very much! best wishes, Vicky
❤🎉 Congratulations Vicky & Crew!!! 1 million subs!!You've truly earned it!!!!🎉❤
Thank you Marty Rose! The UA-cam 'gold button' arrives this week and we'll make a celebratory announcement then! 🙂🎉 best wishes, Vicky
How lucky are they ,looks like a Wonderful place to live.
I wish I could be there.
Me too so lucky 😩
I love your videos, each one is unique, the people wonderful, and the food is amazing. My only regret, being unable to taste these marvelous dishes, I can only drool.
Great video. I watch all the Pasta Grannies and this is the first time I have heard someone called Romilda. It is my mother's name. There are no other Italians living here in Nelson, New Zealand with that name. Am intending to make the pasta that has been made. They look delicious.
Known in my in-laws' Italian family, "capeletti"- little hats. Hers were mostly served in broth but once in a while we would get a bowl of just hot capeletti, dressed with butter and tossed with Parmigiano.
Oh, I like that too! Yum and fast and easy!
She is a very sweet lady. She has a beautiful smile❤
I thought same…😊 she’s a cutie and her food looks delicious
Hmm, more than a splash of vino there buddy
that dude at the end deciding "I can't be bothered to slice this chicken too many times I'll just eat the too-big chunk as-is" is so relatable to me
Never knew about marubini bevr in vin this is amazing pasta served in broth with wine can't wait for pane carasau it's used for pane frattau
This looks absolutely delicious!! I'll bet those men appreciated that meal!!
they were very happy to be part of the meal! best wishes, Vicky
Feeling a little under the weather and think this would fixme up just fine
Das ist dieses Mal ein sehr aufwändiges Menü und das schmeckt bestimmt Weltklasse. 👍👍👍👍😋
The addition of red wine to the broth probably makes a lovely tangy soup
Actually not if you use Lambrusco, they used an important bottle btw..Anyway he should have used a third of what he used.
I'm interested in that salsa verde with parsley at the very end too!
Great video! Thanks for sharing!
Wow that looks amazing! I love Lambrusco…not too sweet, and just a little fizzy. Delicious.
Wow, a million subscribers!!!🎉🎉
Hi Katie, isn't it amazing! 😁🎉 best wishes, Vicky
What an incredible production line, Vicky are you going to make 470n kilos for Christmas now that you have the hang of it?🤔 wonderful ladies and so professional and fast. A huge congratulations on reaching 1M subscribers, much deserved and long may it continue! Ramon x
Congrats on reaching 1 million subscribers!
Wow, they do them so fast. And so much labour for a meal!
Mostarda with melons is made also in that place of Italy also used for pasta filling i think maybe for sweet pasta stracotto is traditional i wonder if it could be added in the stracotto
I've only come across mostarda served as an accompaniment to the boiled meats as a main course, not added to the stracotto. 🙂🌺best wishes, Vicky
Well, they're certainly neatly made! Curious that they eat them in wine... Is the big manor deserted now? It looks like the local noble's family hasn't been there in a while.
Personally I think the wine can stay in a glass, and I wondered if it originates from a time when the meat stock wasn't that flavoursome and needed a bit of perking up. That, or farmers wanted more wine than would fit in the glass! best wishes, Vicky
Its corn oil…4:14🤷🏻♂️🤷🏻♂️🤷🏻♂️
apologies, 'olio di semi' translates as seed oil which to my mind is sunflower seed; I forgot corn kernels are seeds too - and I missed the label! In this dough recipe any oil is fine. best wishes, Vicky
A delightful video and another lovely lady! Regards, Stephen.
🎉ONE MILLION SUBS🎉🥳
hurray! We finally made it! 🎉😁 best wishes, Vicky
And I thought I made this dish up all by myself! I use tortellini though. Premade tortellini. But it's delicious all the same! I suppose I was paying more attention than I knew to my oldest Italian relatives :) Meat filling though...I might just try this myself!
That looks SO good
1 million subscribers…Bravo!!!
thank you very much Douglas 🎉😁 best wishes, Vicky
Oh, this pasta does look so delicious. The only problem is that i don't eat meat!! Each little gem was so perfectly formed. You did a marvelous job, Vicky! Thanks for a fascinating video!!! I ❤ Pasta Grannies and Miss Vicky!!! 🙏💘🇺🇸
I don’t eat meat either, but I make similar egg pasta filled with a cheese and vegetable filling that I cook in homemade vegetable stock. It’s really good! I’m nowhere near as good as either of the ladies shown here, but my family seems happy enough with them.
I’m not sure what filling would be good if you are vegan though, sorry.
@@pinkmonkeybird2644 I should be vegan but I love cheese too much!! Plus, I do eat fish/seafood, too. Your version sounds wonderful!
hi Maria, I try to mix up the recipes so non meat eaters don't have to wait too long - next week's video is a veggie one. 🙂🌺 best wishes, Vicky
@@pastagrannies Hi Vicky! I had to respond to your comment. As far as I'm concerned I feel what you showcase is all perfect!!!! It doesn't matter to me if these lovely women are preparing an antelope! I love seeing where they live and how they make these wonderful recipes. I love hearing your narration, your cooking contributions, and your tastings. Every aspect is enjoyable and educational. I have stressed to family and friends not to cater to me. No matter where we are dining, restaurant or at someone's home, I can always find something to eat. Sending prayers and love! 🙏❤ 🇺🇸Maria
Maria, thank you for being so positive 😘😊 best wishes, Vicky
ONE MILLION!!!✨✨✨
Lovely Video!
First time seeing pasta made with sunflower oil i bet with olive oil it would be nice too
with the price of olive oil these days, more cooks are using cheaper alternatives. If you have decent evoo, feel free to use it! best wishes, Vicky
I want some now. 😫😫😫
Hi Vicky! Wonderful as always! I have a question but if it's too specific, I understand! In the part of the US where i live, the fresh sausage called "Italian sausage" always has fennel seeds in it (I think because of the southern Italians who emigrated to this area). However, I know that there are a variety of fresh sausages made across all the regions of Italy, and the seasoning would be different. If I know the name of the specific type here, you can sometimes order them at Italian butcher shops. Would there be a more specific type of fresh sausage used in the recipe in this video? I know the mortadella would have a more nutmeg profile (and she added clove and nutmeg to the pot) so I wouldn't want to throw off the overall flavor of the dish with the wrong salchiccia fresca if possible.
hi Christine, no it's not a too specific question. I asked about the seasoning and Eugenia says it's just salt and a little black pepper, nothing else. 🙂🌺 best wishes, Vicky
@@pastagrannies that is very helpful, thank you!
What a lovely lady ❤
so much meat. I find that hard to take in. 5 different kinds in the filling, then meat stock also. But what I love is the deftness, yes thats the word, the deftness of this lady and ALL the grannies.
"...with a splash of lambrusco!"
*pours half of bottle in bowl
Hey Vicky, congrats on reaching 1Mio subscribers! A milestone you've definitely well deserved.
Regarding the video, I'd like to point out a small mistake (or mispronunciation) at 0:58: the "Marubini" are the local Casteldidone version of "Tortellini", *NOT* "Tortelli".😜
Thank you! And thank you for the correction; I equated them to a type of tortelli because marubini are about twice the size of tortellini, and the filling is different (with the addition of stracotto)? 🙂🌺 best wishes, Vicky
@@pastagrannies You're really welcome, Vicky!
Traditionally "Tortelli" are not served with broth but possibly with a sauce; when server with broth they're usually called "Tortellini". Of course, throughout provinces and regions of Italy, there're different versions with several names for both, but - rather than the size or the filling - this is the main discriminant.
When served with broth, the pasta name is usually accompanied by "in brodo" (e.g. "Tortellini in brodo", "Cappelletti in brodo"), although for some local versions (such as "Marubini" or "Anolini") this wording is kinda superfluous as they're only served with broth.
That said, as you've probably find out over the years of traveling around Italy and discovering the countless varieties of local pasta, there are no general rules that always apply everywhere. 😄
PS: also for "Anolini" (a type of stuffed pasta typical of the provinces of Piacenza and Parma) the filling is made using "stracotto".
1m .abone haa ?? İlk izledigimde ikiz torunlarima bakiyordum (sanırim 8/9 yıl falan önceydi ) tabi eve hapsolunca😅 tv 'de izleyemiyordum .bu kanali keşfettim gunde ancak 10 /15 beğeni olurdu.hatta yorum daha az olurdu ve yorum yaptigimda kanal begeni yapardi.şimdi 1000 civari begeni var..başarilar👍👋
Amazing! You must be one of our 'longest serving' subscribers! I remember those days too! Thank you for being a loyal fan and if you comment I will try to reply! best wishes, Vicky
@@pastagrannies I'm always your follower 😘👋👍❤️💐 not simdi ikiz kız torunlarimla beraber her yaz yazlığa gittiğimizde sizin paylasiminiz olan orecchiette yapiyoruz.eşim marangoz italyan ninelerin tahta aparatindan yapti bize,onunla yapiyoruz nefis oluyor 👌👏👍😘😘😘😘
How fabulous and what a lovely memory to be making with your grandchildren! best wishes, ❤️ 😁Vicky
@@pastagrannies thank you Vicky😘❤️💐🙋♀️
Boy.
If there were as many videos from the south…and by that I mean WAY south, of Rome(Rome being central Italy to everyone except those in “the north”). You would see some pretty impressive foods.
interesting contrast between the strong-tasting sauce and the elegant filling! Must try this. Grana padano is simply parmesan from outside the Parma region
Not really, very similar yes but not quite the same. Grana contains semi-skimmed milk (decreamed milk) exclusively and so the taste is softer. Even compared to an equally mature Parmigiano one can clearly notice it has more of a delicate taste
It's not actually also i would recommend not confusing parmesan for Parmigiano Reggiano cause parmesan has been tradenarked by kraft and is used for cheeses that arent actually the original Parmigiano Reggiano.
That said not only the land the cows and the way of producing it and strict regulations vary differently but also the taste and process of production and finished product and content.
I grew up in Padania area where Grana is from but my family and relatives are from Parma where Parmigiano is from and to me personally Parmigiano is always better and also made in a healthier way etc... that said if you cannot find Parmigiano sure stick to Grana
@@FROBcom whenever I drove across the border, I noticed that all cheese factories immediately changed their signs from Reggioano to Grana Padano so I assumed it it simply a DOC thingy.
Amazing woman!
^,..,^CONGRATULATIONS ON MAKING 1 MILLION SUBSCRIBERS ^,..,^
Padania core experience
I know Eugenia's son like his marubini pasta a little hard but I like my pasta soft. How long should I cook it in the meat stock?
Until it's cooked enough for you. 😊
The best part of cooking pasta is the testing...is it done yet? No another minute...test again....until you like the bite. It's good practice for appreciating every bite of food that passes through your mouth. :)
hi Dee Dee as the other commenters have said, it rather depends! the main variability is the size of the marubini to begin with, and then there's your personal preference and you just 'have to' test them 😁 best wishes, Vicky
Does she let the stracato sit over night before grinds it up, or after?
hi Bruce, she made stracotto for us to show the process, but used a batch she made the day before. You can use it in the filling immediately or later; the left overnight stew has a better flavour. best wishes, Vicky
@@pastagrannies Thanks!
🥇!
Ciao Eugenia....cara
6:02 Hey Vicky! Two watches...what’s the dealio?😅🙋🏻♀️
haha, I love how eagle eyed viewers are! I'm torn between my old fashioned watch and my Apple one which is useful but bossy and it annoys me. I think I must have worn both because they're safer on me than tucked into a suitcase on location. 😁 best wishes, Vicky
@@pastagrannies 😅😂 you’re funny Vicky.
Btw, love what you’re doing. Keep up the good work.
@@mominetti thank you ☺️
I loved the recipe but it made me sad seeing the women cooking and talking about washing the dishes and then, only men enjoying the food 😢 lovely recipe tough, I’ll try it
❤❤❤❤😊😊😊😊😋😋😋😋👏👏👏👏🙏🙏🙏
The guy sitting next to the president looks horrified
Clearly prefers his Lambrusco in a glass! 😁 best wishes, Vicky
🫶🏻❤️🫶🏻
I understand it is Italian custom, but to eat meat all alone does not make sense to me. If not pasta, it should be served with vegetables, I think.
Vicki, I hope you made some good political connections there!
Leggerini❤😅😅😅😅
First !!!!