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How to Make Sour Cream with 2 Ingredients – Easy Homemade Sour Cream  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

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These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. sour cream lemon pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

How to Make Sour Cream with 2 Ingredients – Easy Homemade Sour Cream


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Learn How to Make Sour Cream with 2 ingredients from your grocery store. Homemade Sour Cream is easy to make and is great for making dips, topping a baked potato, and adding to recipes to create tender, lighter, fluffier cakes and baked goods.⬇︎Click Video Title or “Show More” for Additional Info⬇︎

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➡️ABOUT THIS VIDEO: In this video, Mary from Mary’s Nest shows How to Make Sour Cream.

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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

How to Make Sour Cream with 2 Ingredients – Easy Homemade Sour Cream

Ingredients

Crust

  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water

Filling

  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

How to Make Sour Cream with 2 Ingredients – Easy Homemade Sour Cream

Part1

Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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    How to Make Sour Cream with 2 Ingredients – Easy Homemade Sour Cream

  3. Image titled Make Meat Pies Step 3
    3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Part2

Making the Filling

  1. Image titled Make Meat Pies Step 6
    1
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    2
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.

     

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  1. Image titled Make Meat Pies Step 8
    3
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    4
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Part3

Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    1
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    2
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    3
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    4
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    5
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    6
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    7
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

How to Make Sour Cream with 2 Ingredients – Easy Homemade Sour Cream

Part4

Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    1
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    How to Make Sour Cream with 2 Ingredients – Easy Homemade Sour Cream

    2
    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    3
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    4
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    5
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.
Part5

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    1
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    2
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar

     

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  1. Image titled Make Meat Pies Step 24
    3
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    4
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final
    5
    Finished.

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41 Comments

  1. Mary's Nest says:

    Hi Sweet Friends, Learn How to Make Sour Cream with 2 ingredients from your grocery store. Homemade Sour Cream is easy to make and is great for making dips, topping a baked potato, and adding to recipes to create tender, lighter, fluffier cakes and baked goods. And for my recipes for making homemade dairy, be sure to visit my playlist that includes How to Make Homemade Cottage Cheese, Cultured Butter, Yogurt Without a Machine, and more: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX Love, Mary

  2. Misbah Faisal says:

    Luv the way u speak sweetly….luv frm pak

  3. Leslis Sy says:

    She always give us good instructions.

  4. Goldie O says:

    Great education! This is what I seek to know when doing homemade. Well done! Thank you!
    I tried this recipe. I won't go back to store bought. Delightful flavor.

  5. The Grateful Acre says:

    Can you use half and half?

  6. Dex D says:

    Nice I m from India…I make yogurt at home..

  7. Sonia Wood says:

    Can you add a little of your homemade sour cream to a new jar of whipping cream to make more, sort of like the sourdough starter? Or should you just start fresh with new buttermilk? 🙂

  8. kristinpeterson says:

    Hello! I bought a jersey milk cow about 2 weeks ago. We have been selling milk. However simce sunday, i have 16 gallons of whole milk. I think you should come to my house, and make a video of using this milk in all different ways, and teach me. Also, you can have all the milk you want!!! Hahaha can u tell im desperate for help??!!!!

  9. Catherine Reed says:

    I am still catching up on past videos. This one scared me a tiny bit for about a heartbeat since leaving dairy in a warm place was hammered into my head to be dangerous. I then reminded myself refrigeration is fairly new and people survived without it for a very very long time. Someone might point out the average age people died without refrigeration, but there were so many factors in that time (not washing hands, for example) that you can't blame it on any single thing. I am really grateful to be able to learn from you and others. Bright blessings!

  10. Kristine Harrower says:

    Hi Mary, can this be made from using your buttermilk recipe? Love you channel x

  11. Dwight Gordon says:

    So, I watched this right after watching your yogurt video. Essentially, the process is identical, with the only difference being what dairy product you start with, is that correct? And as I understand it, the longer I let it culture, the less carbohydrate is in the final product, yes?

  12. George Antony says:

    This is probably the only video i have seen which has a bird's eye view of the different methods of making sour cream and the different ingredients. Absolutely incredible…

  13. Isaiah 43:18-19 says:

    Mary would you consider including mls as well, in some countries we do use ounces. Thanks for your vids.

  14. Sanjana Bhat says:

    Hey Mary! Could you do a video on how to make homemade whipping cream? It'll be really helpful since my country sells whipping cream in limited places

  15. Eunice TIMBROOK says:

    Mary, I used 16oz of cream…how long does it need to sit…it has been 15 hrs now…

  16. Anjana Shyam says:

    The way you explain is so interesting. I'm from India and I find it easy following your slang too.

  17. Zulekha Abdul Hameed says:

    Can I use 25% fat cream?

  18. How To Cuisine says:

    Team Texas! 👍

  19. Rhonda S says:

    Mary, where have you been my entire life?! You're amazing!

  20. 류완희 says:

    I rally love sourcream when i was in USA. But,here in korea we can’t easily found sourcream at all.and it’s really expensive too.Thank u for teaching me how to make sourcream.😊

  21. R. Kerindongo says:

    I went today to buy my keifer (love keifer)and double cream (35% fat). Also some vanilla sticks for my extract😃. But I have to check out a good quality vodka. By the way I'm writing all the way from Europe. So you have a new fan😉. I'm into low carb/keto recipes but I can always adjust certain ingredients.

  22. BeaunaturelleFeb11 says:

    🤗 Hi sweet Mary. Thank you so much again for another well explained video. I just want to confirm that I heard correctly coz I'm getting too excited 😱. I have access to raw cream here in the UK, and did you say all i have to do is leave it out for a few days and it will sour naturally??…. 😊😁😀

    Also when you spoke about adding Kefir to the milk, is that only for pasteurised milk? And can it be perpetuated once you've made it with a little of what was left?

    Question 3: whilst I'm here what water do you use when making vegetable ferments please? Filtered, spring, mineral…..?

    And finally, I normally use 1tbsp of salt to 1 litre (or 4 cups of water) for my vegetable ferments. if I want to start incorporating whey into this mix still with my one litre of water, how much would I need to put in please, i.e. 3.75 water and 0.25cup whey? I look forward to your response. You are my first port of call for anything fermented. Thank you for helping us all out with your knowledge. I'm looking forward to tackling sourdough bread next. 😋😉

  23. Silvia Decker says:

    Can I use powdered buttermilk ?

  24. Fatema Mohammad Alam says:

    Hi Mary…. Thanks for all the great recipes!!Could you please make an episode about how to make home made heavy cream. In my country heavy cream is not readily available and the imported ones are expensive. Thanks.

  25. Gayatri Bankeshwar says:

    Thank you, didn't know you had already posted the recipe, thanks

  26. Carl Schmiedeke says:

    Love your show, but please drop the intro

  27. Valerie Escabi says:

    Hi Mary❤️

  28. keisha murray says:

    Just figured out you are from Texas. It wasn't because you said it at the end. It was the HEB brand cream lol.

  29. Chamodhi Ravihansi says:

    Hi Mary, if I'm using heavy cream do I have to add buttermilk? I didn't get it correctly from the video. Thanks so much for the info. Today I made yogurt from your recipe. I had to culture it couple more hours longer to get the consistency and taste. But it came our great. Thank you!

  30. Granny Ieans says:

    Yes

  31. roger mohnani says:

    excellent thank you

  32. kdrama lover says:

    Can we make whipping cream at home?

  33. Mechelle Vega says:

    I want to know how to make crema Salvadoreña with raw milk. I moved to Mexico from Georgia and I cant find a sour cream here that comes close to Crema Salvadoreña

  34. Rabia Limbada says:

    How do your make home made fresh cream

  35. Michelle Kirsch says:

    I just love your channel!!! Your easy to follow and your down to earth. I just making your vanilla extract. Started yesterday 😊 I’ve been watching your video. I seen you have canning videos too. I’ve been wanting to start canning

  36. Mohammed atta says:

    I dont have heavy cream , can you tell me wht to use in place of cream ,
    Thanks…….❤❤❤

  37. Fayleen Collamore says:

    Have you tried this with either bottled lemon juice or homemade buttermilk in place of store bought? Love your videos, you have such a soothing voice 🙂

  38. Tutti Spushtada says:

    What can I do if it doesn't thicken after 24 hours?

  39. ann bak says:

    I 💕 Love Your Videos. Do you have a Printed Recipe Book. I have been coping Recipes from your Web site but, I would buy your book. God Bless♥️

  40. nina lantin says:

    You seem nice and such sweet lady.

  41. salwa khurma says:

    Hi many thanks for sharing your videos and the knowledge you have
    I love the way you explain God bless you

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