😊 Dad's DELICIOUS Lo Mai Gai (糯米雞)! (aka Sticky Rice Chicken)
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- Опубліковано 28 тра 2024
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Watch Daddy Lau teach us how to make Lo Mai Gai. I can personally vouch that my dad's recipe is absolutely AMAZING!
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/lo-ma...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
Sauces used:
- Tamari: amzn.to/3B2S2MF
- Gluten-free Tamari: amzn.to/3j2hLyn
- Sesame Oil: amzn.to/3gjHIrp
- Oyster Sauce: amzn.to/3D3JDtZ
- Soy Sauce: amzn.to/3B1xT9J
If you don't live near an Asian market, you buy these online / on Amazon:
- Chinese Sausage / Lap Cheung: geni.us/kdKvxv1
- Dried Shiitake Mushrooms: geni.us/LyXBR
- Dried Lotus Leaves: amzn.to/3y0TaOD
- Salted Egg Yolk: amzn.to/2IHnMko
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
Our Joong recipe: • 👐 My parents teach us ...
Our Char Siu recipe: • 😋 Char Siu (叉燒) - My d...
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⏲ CHAPTERS ⏲
00:00 - Intro
01:02 - What’s the backstory on Lo Mai Gai?
01:55 - Prepare & cook rice
03:07 - Boil eggs
03:39 - Background on Lotus Leaves
04:50 - Soak lotus leaves
05:34 - Prepare chicken
07:32 - Cut other ingredients
09:36 - Thank you NordVPN!
11:49 - Stir fry chicken, shallots, mushrooms
13:04 - Add sauce elements & mix
15:13 - Peel eggs & cut yolks
15:28 - Create rice sauce & mix with rice
16:46 - Wrap lo mai gai with lotus leaves
21:26 - Steam lo mai gai & serve!
22:55 - Meal Time!
23:17 - What’s the difference between lo mai gai & joong / zongzi?
23:42 - Are there different versions of lo mai gai?
24:24 - How do you make this vegetarian?
25:01 - How long can you store these for?
25:17 - Questions about freezing, defrosting, cooking
25:50 - Using white rice instead of glutinous rice?
26:17 - How do you prevent the rice sticking to the leaf?
26:41 - Lo mai gai or Zongzi?
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Randy Lau, Willard Chan
Chinese Subtitles by Arlene Chiu, Gan Ying Zhi
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Overhead Camera Rig built by P.Oak - / p.oak.co
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@@akkay47 m
Understand
I love every single videos. As a Cantonese living abroad, parents are living in China with similar age, all your recipes remind me my life living with my parents. Tears in my eyes.
非常感谢您的支持！老劉祝福您和家人平安喜乐！
Your dad is a treasure. Please thank Chef Lau for sharing his knowledge and experience with us.
Dad is a hell of a chef. He doesn't skip a step and very detailed. I'm sure the customers miss his dishes.
I love that your dad speaks in Cantonese. As a Cantonese who can understand a little but can't really speak, he's indirectly helping me with my Mother Tongue. My late grandmother always said that as a Cantonese, we must be able to speak Cantonese. Ties us in with our roots.
Also, the lo mai gai is so different from the one I usually eat in Singapore!
How is the Lo Mai gai in Singapore? What is it made of?
@@thihal123 it's literally chicken on top of glutinous rice. No char siew or mushroom or egg yolk. And the rice is mixed with soy sauce or something, it's darker
@@Lynslife , ah I see. That a very simple version. The darker color may have to do with the use of dark soy or oyster sauce.
@@Lynslife wah ..
in Malaysia still got mushroom
@@sueshien Tbh, I don't remember whether got mushroom or not 😅 I had it as a child, it was my favourite. But I haven't eaten it for many years (like 5 or more), not exactly the HEALTHIEST BREAKFAST you know.
Bro, your pops was so proud of you for wrapping the lotus leaf so well even I became proud of you
AHHH thank you!! This made my night! ☺️☺️
@@MadeWithLau I hope my Chinese parents are proud of me too. 😅
Please thank your dad for his kindness and patience to give us the skills to taste these amazing dishes!😊
Thank you for your support and love! Grateful to share with you!
God bless your Dad for so patiently and kindly sharing his great recipes
I don’t know how to express my appreciation for your channel. Preserving your culture through your family tradition while teaching us the cooking knowledge accumulated over many decades, if not a century.
Of this particular lo mai gai recipe, I have made it two times within a week but my children and grand children keep asking for more. They said it was the best, better than going to dim sum restaurants. Love from Houston Tx.
The hands of Steel from Daddy Lau… it reminds me of my Dad, Opa Chan. Our family had a Chinese Restaurant in Australia for 20 years. And Dad was the chef, mum was the manager at the front with the customers. The boss duo, and my Dad also had Hands of Steel from years of Cooking like a boss in the kitchen, he also had sandpaper hands in which we used to joke about together. But we both know that his hands are not only powerful and has many battle scars so to speak. They have raised 4 wonderful daughters. And we are called 四千金, the 4 thousand gold or 4 flowers of the 4 seasons for our parents. Thanks for your videos and sharing your food of love, and your story and your voice resonates with so many of us. When I see Daddy Lau cook, I think of my Dad or even my grandfather a lot. As our family is separated in 3 countries, I am in Germany with my new born baby and little girl. Dad is in Australia and Grandma is in Hong Kong.
Our family loves your videos as everyone in our family can relate to your voice and recipes. And it brings comfort and love as I cook your recipes, I can taste our family’s history as well. And to now share the recipes with my kids now in Germany.
Stay healthy and well Lau Family. Thank you! 🫂💟🌌🤱🏻🌙🌅🌏🍚🥟🍜 Diana @SumBodyArt
Thank you so much for the love and for sharing your stories!! We are so grateful to have you in our community and to share with you ❤️❤️❤️❤️
When I was in university, I spent one summer working in my uncle's chinese restaurant in Lake Tahoe. It was 3.5 months of my uncle and cousins yelling at me, but it was worth it - I learned how to cook chinese food and feed myself through university and my bachelor years. I also found out how much hard work it is to work in the kitchen of a busy restaurant! That little restaurant (Ming's in South Lake Tahoe) put my 5 cousins through university.
Can you do a tour of your garden please? I like that your dad grows lots of plants and spices that can be used in Chinese dishes! :D
What an amazing recipe 🌟 Very labor intensive. Lots of steps. But as usual, Daddy Lau makes it easy by taking us through each step and explaining everything, so we're not afraid to try!😊 Then, watching the family enjoy the meal and listening to everyone's input, helps make it all come together 👏 Thank you Lau Family ❣️🙏
Awwww thank you for the love! We really appreciate that!
This is my favourite dish when I go out with family and friends for yum cha. I will definitely be trying this recipe soon.
Your dad's method to deboning chicken drumstick just blew my mind! I will definitely will be doing this method from now on to help save money. Drumsticks are by far the cheapest cut of chicken, but I never knew how to efficiently debone them to use the meat in other dishes.
This is hands-down, my all time favorite Chinese dish, and thanks to Daddy Lau et al, I can now make it at home! To the entire Lau family, Thank You, Thank You, Thank You for your wonderful videos!!!
My family can't get enough of these. I always spray the lotus leaves w/ olive oil to get all the rice/fillings to release. I make dozens and keep them in the freezer :) Making these is the Asian equivalent to Hispanic families making tamales! Everyone pitches in!
So good!!!
Thanks for the tip Sherry!
你好很高兴在这里见到你谢谢你喜欢你兄弟的页面真的很棒
@@kwandouglas6710 非常感謝您的支持和讚美！老劉衷心祝福您合府平安吉祥！幸福快樂！謝謝🙏！
Very interested in your dad’s salted egg recipe-hope u post a video of this in the future
Your dad is such a patient person to allowing you to do cooking videos on UA-cam for every one to learn about Chinese cuisine 👍👍👍👍👍👍👍👍👍👍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤤🤤🤤🤤🤤🤤🤤😋😋😀😀😀😀
Mmm I love ordering lo mai gai...now I wanna try making it at home!!
YESSSS SO GOOD! And teach me how to turn it into a few shorts 😎
Fantastic! As a Caucasian originally from Vancouver B.C., I’ve been eating, learning and cooking authentic Chinese food (and Dim Sum) since the late 1970’s, but back then it was so hard to find Cantonese recipes, much was word of mouth or written only in Chinese (with lots of assumptions made). Years later there has been an explosion of English cookbooks, but each has, of course, their own regional bent. Lo Mai Gai (although we tend to get it mostly with ground pork) is one of my favourites but also one that I have only ever tried to make one time before with limited success. Fortuitously I had picked up some lotus leaf recently, intent on trying again… and lo and behold I am so lucky to have found this video out of the blue! I’ve always shied away from video as a learning method because it’s often haphazard. Your Dad’s gentle teaching, the excellent videography and subtitles, the clear instructions (and for some reason the range of recipes completely suits my tastes and experience) make yours the most excellent resource collection I have come across to date. Thank you!
(I laughed when I saw your Dad clean the rice three times. I was taught that by a partner three decades ago as the superstitious key to success cooking rice and it’s stuck with me ever since, and I share it with anyone who cares to watch me cook! Lol)
😂😂😂
Hi! My husband is Chinese and his all time favorite dish is Ho Fun (wide noodle stir fry) and mines is Mei Fun (Thin noodle stir fry), I’m not that good at making it the way he likes 😭, could Chef Daddy Lau teach us how to make it!? Lol ❤️❤️ I hope you’re healthy and safe! ❤️
I love this video and all of your videos! I’m Japanese but grew up going to Ranch 99, and to learn about the history and the techniques of the dishes I grew up with but never knew how to put together is so amazing. Thank you to you and your dad, he’s so great!
Yes, Randy tries segment! Love that you are working with your dad (yes, all these videos are you both teaming up), but literally -working hand to hand to wrap the sticky rice chicken! It's a beautiful sight. And when your dad said "good" and even high fiving you... hahaha... You don't see that much in traditional Chinese families. Now you have these on film and can cherish them!
Thanks for sharing your recipes. I look forward to seeing Hong Doy as much as learning to cook the dish. He is adorable.
I feel like my parents would get along well with your parents man, just similar lives/backgrounds. Love the video 😁
Maybe we are all related
Very yummy Daddy Lau! I remember when my grandmother used to make this for us back in the village.
Thank you so much for sharing this video. Your dad has a treasure trove of knowledge... I love it.
I now know the name of my favorite dim sum dish... Lo Mai Gai. Usually the ladies with the dim sum cart will ask if I want Mochi Rice, so I always call it mochi rice. Anyway that is what they call it here in Hawaii for non Chinese speaking folks.
I like your dad's version of lo mai gai (mochi rice) because it's hardier. The lo mai gai I get at the dim sum restaurants here are less hardy but the favor is still delicious.
Thank you again for an excellent video.🤙🤙🤙
Thanks Uncle Lau for teaching us how to debone a chicken drumstick so articulately!
你好很高兴在这里见到你谢谢你喜欢你兄弟的页面真的很棒
I love this channel. One of my absolute favorites at this moment. Appreciate the work you put into these!
it's so heart warming to see father and son wrapping the Lo Mai Gak. You have a treasure at home! Lucky family!
你好很高兴在这里见到你谢谢你喜欢你兄弟的页面真的很棒
I've been watching your videos for a while. Your dad's cooking skill is really amazing. I like the way he improvised to fix and patch that broken lotus leaf. It really showed his experience!
Im a cantonese grew up in Germany, my dad is also a chef running a Chinese Restaurant..
Your dad sounds like mine that's so funny :DDD.
These dads turn everything into a lesson.
But they cook like gods, that's the one thing im most proud of :D
Hi Randy from Sydney, Australia. I've just discovered your channel and have been bingeing your videos ever since. Your dad is amazing with how he explains and simplifies the recipes, and his knife and cooking techniques are inspiring. I also love how your mom always has something valuable to add. I love learning about and cooking Chinese and particularly Cantonese food, and your channel is helping me learn more. But what I love the best is when your family sits around the table eating the meal, answering questions, and discussing the details. I feel like I'm sitting at the table with you. This is what food is about - sharing and enjoying with people you love. Give your dad (and mom!) a big hug from me.
It is always a father's pride to pass his knowledge to his son...just like a kungfu master passing on techniques to his student. Thank you Chef Lau for sharing his knowledge on the favorite cantonese cuisine. Although watching how he prepared and cooked the meals -it looks hard and so most probably i wont try my hand at all because i am not too savvy with wok and spatula...Randy enjoy these precious moments because these will give you treasured memories -of course you have the videos to look back to...Both of the Laus are indeed blessed to share and have fun along the way...Appreciate all the secrets of cooking tasty cantonese cuisine in the comfort of our homes.
Hi Lau family, that’s my sons favorite sticky rice dish when we have dim sum. I’m with auntie, my favorite is joong. I used to help my mom make joong when I was younger. It’s a lot of work preparing. Now I buy my at the market or restaurant. 😀
Your young son takes after your dad and you so much! What a strong paternal gene!
You're very blessed to have parents like this. I hope you're grateful. I think you are.
I've been eating this since childhood.... never knew how it was made... My grandparents passed away before I was born and we never made them at home and got store bought ones... Thanks to your dad for the history and information given.
I started watching before you hit 10K subscribers. I'm so happy that even with your enormous success, you and your dad continue to have a close bond. What a great way to preserve tradition and the occasional use of Taishanese/Toisanese is a treasure. Keep going.
I just found this UA-cam and watched about 7 shows. I love this. I'm Cantonese and love all the foods your father is teaching us how to make. I did not get to learn from my parents and I feel like I'm a part of the Lau family. Lol. Great videos. It's wonderful to capture your dad's skills and let him shine. My dad was a chef too but passed away young so I really love your videos.
My late mother-in-law, who lived with me until she died,was Cantonese. She was so happy to share her culture with me and teach me about her favorite treats, so that I can now make them for her son and grandsons. I will try to not let her traditions become forgotten. These videos give me good techniques and a better glimpse into her culture. Thank you!
If you're having the rice stick to the leaves, make sure you have the right side of the leaves. Same goes for tamales you have to make sure you're using the right side of the corn husk.
Your dad is AMAZING. This is the best Lo Mai Gai recipe on u tube . I plan on making this and checked various recipes and your dad’s is the best . Thank you to your dad . May he keep on teaching us for a long long time
Love watching your Dad preparing and offering his expertise every step of the way! He’s adorable coupled with the content and menu offered!! Thank you!! 🙏🏻🙏🏻👍🏼👍🏼🙌🏻🙌🏻🙌🏻❤️❤️😘
Hello Mia
How are you doing today?
My husband is so excited about this…I also love the part of the video when your Dad gets excited about lifting the lid on the finished product. I love how much he seems to enjoy sharing his recipes…for which I am very thankful!
That's one of my favorite parts!
Wow your dad was such a handsome guy (靓仔）when he was young! Love his Cantonese dialog!
I like listening to his banter - I can pick up some words with my limited Cantonese vocabulary. I believe I could learn Cantonese if I watched all these videos.
Wow! So much work goes into making these! And I can tell- much love too!
Im a filipina and i love your dad speaking in cantonese it refresh my mind on your language which i learned to spoke when i live and became DH in hongkong for 4years. .now i can learn from your dad the chinese dishes i love to eat before. .thank you and more power. .😊
Yess!! I've been waiting for this one, one of my favorite steamed dishes!
Thank you so much for sharing your dad's yummy dishes. I learned a lot. My thanks to him. God bless you all.
What a CUTE loving family! Thanks for bringing me into your dining room ❤
Wishing your beautiful family a Happy New Year! Thanks for sharing your dad’s knowledge!
I enjoy the cooking and I surley will try to make some (swedish) versions of some of them, but HEY! That kid of yours? ADORABLE! And loved, that you can tell by his happyness! Thank you SO much, both for the amazing food and for letting us see the dynamic in your family. /Catta
I grew up in Hong Kong in the 60's and I am probably the age of your parents. I was more or less fluent in Cantonese at the time, but have forgotten it a long time ago. I love watching your videos because your father's speaking is just so familiar to me. His voice and manner give me comfort. Oh, but the baby steals the show - every time!
你好很高兴在这里见到你谢谢你喜欢你兄弟的页面真的很棒
I'm very grateful that your guys did this video. This dish is one of my most favourite from dim sum. Massive love from the UK xxx
You & your family are very warm, gracious & honorable. Thank you to Chef Lau for his wisdom & expertise with foods. I'm so happy to know you are taking time away for yourself, friends, family, plans & a well deserved rest. We look forward to your return.
Its great that your dad gives us the measurements and your dad is such a patient teacher. My popo makes canto dishes but she didnt use measuring spoons so my family could never recreate the dish the way she makes it. She always just said a little bit of this and a spoonful of that lol
Thank you Mr. Lau, wishing you good health and a very long life, you are a treasure to the cookery world !!
Thank you, Lau family, for the great content that brings me back to my childhood. I just showed my mom this video. She really appreciated the Chinese subtitles.
I love these video demonstrations, I’ve learned so much. Many thanks.
I'm learning so many recipes for Chinese cuisines I ate throughout my childhood! I'm really grateful that this channel exists. Thank you for all of your content. :D
Your dad is so cute! I love the questions you ask and the detailed answers he gives ❤
Love your vids. Happy for you to have time to be able to do this..spending time with your dad....as a former chef myself....we are always in the back. Its nice that he is highlighted as the star he is. Im sure he feels complete when he teaches you. First timebI had this dish was at my chinese- bahamian friend's house. I was mesmorized...flavor ..texture...thT "green" essence of the lotus leaf...yummm. Thank you for sharing!
Grats on 400k!!!
This is such a great tutorial!
This is one of the first foods I ever ate and to this day is still my most favourite food ever. The fragrance and flavour of the lotus leaf is indescribably delicious.
this is my absolute favorite Cantonese dish, thank you for this!! can't wait to try this recipe!
This channel deserves waaay more views! Also your dad is so cute!
This is another great recipe my picky eaters will love. So far they've loved the turnip cake, the lo mein. I will order lotus leaves and sticky rice! This recipe is a great way to use up some of my 27 lap cheong....Thank you!
Love your videos and family. I don’t just watch these videos I actually cook the recipes. Thank you❤
Lo mai gai!! Dim sum is easily one of the things I miss the most amongst all of this. Thanks so much to you and your amazing family for the video. I had no idea about all those facts with tamari and soy sauce. That's amazing to know!
Your entire family is so cool abs your relationship with your dad is really cute!!!! Love it!
I'm Cantonese myself and these recipes are just so good! Very nostalgic when we eat at dim sums
Drool-worthy episode! I was craving this and it popped up on my feed! How timely!
Hello Jeanne
How are you doing today?
Hello Jeanne how are you doing?
thank you for the detailed video ♡
Looks yummy. I may just have to try the recipe. Thank you chef Lau.
Excellent PRODUCTION!!! I'm learning a lot about Chinese food, and you do it such an interesting and professional manner, THANK YOU!
I made this lo mai gai an hour ago! But I use half egg with egg white and I don't have lotus leaves and so I assembled every portion in a small bowl and wrap it with aluminium foil and steam it. Still taste great !!! My dad loved it so much!!! Thanks Chef!!
I've just discovered your channel. Awesome. Am looking forward to shopping tomorrow for the ingredients. What a lovely family you have--a treasure to share meals! Thank you so much.
Always love video from madefromlau! Authentically Chinese n made with love!
i really like this lesson of yours ..am so interested in learning how to cook joong and feel good when i saw your yutube vlog the lau's about chinese dimsum foods..thank you for sharing the way how to make it properly and good tips..i really spend time at night watching your vlog
Best video! The wrapping itself is a great lesson!
just want to say I love the work you're doing. So many of the dishes are similar to what my family has made and what I grew up eating, we're probably distant relatives haha. Think I'm gonna try to make this this weekend. Keep up the good work!
LOL, I just had Lo Mai Gai the other day and was wondering if your dad will be teaching us! Thanks!
perfect start to the weekend!
yay!! hope it's a good weekend!!
This is one of my favorite foods of all time thank you so so so much for this recipe.
こんな具沢山の豪華な中華ちまき見たことない。。美味しそう🤤
あと数年で可愛いお孫さんと一緒に作れますね♪
謝謝🙏！
I am now a fan. Just made some tonight and was amazed with the results. Thank you so much!!!!💖💖💖
Thanks for making an excellent video. Randy, your editing was very good. You gave us a clear explanation on the history of lo mai kai. Just need to slow your speed when speaking.
The many different shots on process for making the dumplings were spot on. You caught all the details.
Great interview with your dad during and after the making, it allows us to hear the comparisons between the different ingredients and usage, plus your preferences.
I always thought it was difficult and a long process to make lo mai kai.
Thanks again for demystifying the process.
Well done 👏👏👏👏👏👏👏👏
He represents so many Chinese chefs & cooks who works in the back kitchen ... : )
I'm an aspiring chef, and I'm glad I discovered this place, I'm learning from a very humble master
I’m a new subscriber. Saw your videos on my recommendations and so glad I did!
你好很高兴在这里见到你谢谢你喜欢你兄弟的页面真的很棒c
Lo Mai Gai brings me memories of myself in Primary school when I ate this almost everyday!
Hi Randy, your son Cam is so cute! Congratulations on your baby daughter. Go Bruins!
@20:05 Pops is hilarious. The whole time he touched raw chicken and cutting up the ingredients, no gloves. Then when he assemble everything, he thinks viewers would think it's unhygienic. LOL!!! No, I definitely don't think that way! The only time I wear gloves honestly is when I'm making kimchi. Most if not all home cooks don't have/wear gloves cooking their family's meals. He's an OG and I didn't think he really cares. LOL!
This is my FAVORITE at dimsum, so I shall be making this soon! However, going to skip the lotus leaves b/c I don't wanna waste it unnecessarily and will just mix the meat & cooked rice together. LOL!
No way! I literally rewatched your zongzhi video last night (yes, I watch food videos when i can’t sleep) where your dad said he would make lo mai gai in a future video when he’s able to find the lotus leaf. 😄
Awwww yay! What a coincidence! Thanks for watching!!
I will try this one out. Easyto follow and step by step. Thank you sir.. 💙💐👍🙏
Perfect timing. I saw and did joong a few weeks ago, and now is lo mai gai time which my kids will eat so I may do a bunch for the freezer for their lunches. This is much simpler to do.
Its funny how lately i've been trying to watch these videos trying not to read the subtitles. My Canto kinda sucks but its pretty decent for a jook sing.
Another great tip by Daddy Lau with the debunking of the drumstick. I've been doing it yhr lo get harder way all these years.
fantastic, one of my favourites but never seen it made before - living hours from a yum cha place means I can make this at home
I want to share these recipes with someone so bad! All of them are delicious and filled with such history!
Awww thank you!!!