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Building Baon Memories with Oreo and The Bento Mommas

September 14, 2014 by MrsC | Patricia Cuyugan 23 Comments

I was one of those kids who always packed lunch. My mom has always been an advocate of healthy, hearty, home cooking, and that meant that we had freshly made meals all the time growing up. My brother and I have fond memories about our packed lunches and our old school Tupperware food keepers. We remember days when our old manang started taking care of our lunch meals, and we would have fried chicken every day for a week. Then chicken balls every day on the next week. And spaghetti the week after that. No matter what the ulam was, it was great not having to worry about what we had to eat at school. 

I think that my happy childhood memories play a huge part in my desire to pack baon for my kid (and for MrC) every day. They are also why I love attending these bento workshops. I already know that I’m doing my meal planning right, and I feel happy knowing that the kiddo and his classmates (he likes to share) enjoyed the meal I packed for him for the day. I now really want to learn how to make packed lunches fun for Little MrC, hence the bento attempts. All this despite my artistic handicap lol. 

Baon Fun with The Bento Mommas

 

I was super excited when the SoMoms graciously invited me to a #BetterMe session a few of weeks ago. This one was a bento workshop with my favorite Bento Mommas , sponsored by  Oreo . I really enjoyed our Alabang #Crafternoon Bento class, and I was looking forward to learning how to make new lunch and snack box designs. I was also eager to pack baon boxes with Oreo. Both my boys love it when I include these yummy cookies in their lunchboxes. 

Oreo Bento Together Workshop
Oreo Bento Together Workshop

 

I was just thinking about how packing lunch brings back fond childhood memories when Oreo’s Brand Manager, Princess Pacanuayan started speaking at the workshop. Funny, because I have childhood memories with her! Our parents used to be in the same Rotary Club, and our families would attend functions and activities together. We even went camping at the Pacanuayans’ farm or resort when we were little. I can’t believe I remember that! It was such a long time ago (20 years or so), and I don’t think I’d seen her since then. Her presence triggered this crazy nostalgia in me and sort of brought me back to being a kid. When she said that the cream inside an Oreo cookie symbolized the kid in each of us, I knew exactly what she meant. 

Oreo’s Brand Manager, Princess Pacanuayan

 

Getting Started

Lunch box fillers

 

For bento making, you need healthy lunchbox fillers, bento tools and an endless supply of creativity. During the workshop, we were given lots of ingredients to work with. There was rice and bread, some fried chicken for the lunch box, sandwich spread for the snack box, and different vegetables and fruits to fill up our food keepers. We also had lots and lots of Oreos to pack (to and snack on while packing hehe). And, as with every workshop by the Bento Mommas, we were given a few basic tools in our kits that we could start with. 

Welcome to bento tool heaven

 

Teddy Bear Charaben Lunch Box

We first made a rice box with a mixed white and brown rice bear. This type of design is called a charaben, short for character bento. It looks complicated, but it’s really easy to put together. You start by molding brown rice into a ball. Next, make a smaller ball out of white rice for the snout. Then, make two small brown rice balls for ears. Cut face details out of nori using using scissors or a handy dandy puncher, and stick them onto the bear. If your rice is super sticky, they will adhere on their own without any problem. If you need some sort of glue, you can use mayonnaise. Finally, fill up all remaining space inside your box with a nice viand (in this case, fried chicken), some vegetables, plus fruits and Oreo cookies for dessert. Tada, you’re done!

How to make a rice bear charaben. See my checkerboard carved apple?

 

Penguin Charaben Snack Box

Remember I said earlier that you need an endless supply of creativity when bento making? Well, my supply isn’t endless, and it looks like I ran out after the rice box. We were challenged to create different animal charabens for our snack boxes, still featuring Oreo as the special ingredient, of course. I ended up with a penguin design. I don’t think that my penguin looks like a penguin, though! You be the judge.

The body of my penguin is made of chocolate bread filled with Cheez Whiz Milky Delight. The face is made out of flattened white bread. My penguin’s wings are halved Oreos, and the beak and feet are heart-shaped candy sprinkles. This was easy to assemble, but I don’t think I was able to make good use of the featured ingredient. To make up for it, I added more cookies into the box. Lol. As snack box fillers, I had grapes on food picks and another apple slice, this time carved with stripes. 

Penguin sandwich made with Oreo

 

The boys and I ate the snack box I made when we got home that afternoon. The little guy thought everything was yummy, of course. We also split the rice box for dinner. Just being able to share those bento boxes with each other made for a fun memory for the three of us.

I believe that each lunch box I pack is worth waking up before dawn for. I love that the boys get excited over my banana notes (thanks for teaching me how to do this, Kaye). There are days when the first thing that the kiddo says when I pick him up from school is, “Mommy my baon was so good”. It also makes me really happy when I receive SMS messages from MrC in the middle of the day saying how much he enjoyed his lunch. Makes the early morning effort super worth it. 

Love notes on bananas. “Write” on them lightly with a toothpick, and the words darken as the skin oxidizes. Like magic!

 

Thank you SO MUCH to the SoMoms, the Bento Mommas, and of course, Oreo, for having me. I’m glad I now have new bento tricks up my sleeve. I’m all set to start building more baon memories for Big and Little MrC.

Filed Under: Events & Parties Tagged With: #BetterMe, Bento Baon, Bento Workshop, Lunchbox, Oreo, Oreo Bento Together, Snack Box, The Bento Mommas

The Bento Mommas Meet The Alabang Moms #Crafternoon Group

August 31, 2014 by MrsC | Patricia Cuyugan 12 Comments

On days when it’s extra hard to get up early and prepare baon, I remind myself that there’s this amazing group of working moms who not only cook food for their kids, but make sure that the lunch boxes are super cute, too. I first discovered The Bento Mommas on Instagram, and I always look forward to seeing what they’re packing for the day. I eventually met one of them, Kaye (aka @momma_makes_imbento on IG), through my favorite neighborly neighbor, Michelle.

 

Fast forward to a few months after I first met Kaye. Even though I knew that my creative and artistic levels are quite limited, I jumped at the chance to join the bento session with these amazing Bento Mommas here in Alabang. Michelle organized the class and invited members of our #Crafternoon group to join. I wasn’t sure what to expect, or how I would do, but I went anyway. I had nothing at all to lose and a whole lot to learn after all.

 

We made two bento boxes that day, one rice box and a sandwich box. Honestly, with all the tools and ingredients spread out on the tables, I was intimidated! But the Bento Mommas are so great at guiding us newbies and explaining what to do, that I was actually able to complete my boxes. And they were cute, ha!

A bento kit to take home, bento tools for borowing during the workshop, and Bento Mommas, April and Monet

 

I knew right away that I made the right choice to attend when I was greeted by this bag full of goodness right when I arrived at the venue. Oh the joy! GLAD is one of my favorite brands coz their products are all so handy dandy. They’re also perfect for bento making, as I soon discovered. 

See, GLAD sandwich bags are the best for molding rice!

 

I am so proud of myself for turning that rice ball into this cutey bunny bento! That’s my super fave Marky’s chicken on the right side of the box, skewered onto bamboo sticks.  My bunny face was made of cut out nori, which was probably the toughest part of the entire lunch box assembly. The “hair clip” stars are made of salami, and as you can see, I quickly discovered the joys of using shape cutters. They make things so easy! If I were to buy one bento tool, it would probably be some sort of cutter. Kaye taught us how to cut that mini carrot out of a big carrot, and finish it off with a food pick. Those are great tools, too. Insta-cute! This rice box also included apple bunnies (mine were ugly, so no photos of those haha) and the cutest sugar cookies made by Michelle and her daughter, Gia. 

Galing no?! And look, we used a GLAD food keeper for this! It’s the perfect size.

 

Our sandwich boxes were made of whole wheat and white bread that was cut and assembled into a bear. We were actually supposed to cut our nori up to define the bear’s facial features. As you can see from the photo, I decided to skip that step. The bunny used up all of my allotted scissor skills for the day. Hindi na kaya ng powers ko. The sandwich had salami and cheese inside, and I added a cookie, some marshmallows and skewered fruits around it. This one was much easier to do than the rice box.

There's my sandwich bear, my packed up rice box, and my bunny bento side by side with Kaye's bunny
Here’s my sandwich bear, my packed up rice box, and my bunny bento side by side with Kaye’s blushing bunny

 

It was a great first bento-making experience, and while I have yet to really practice and experiment further at home, I’m glad I got to learn how to make these cute baon boxes. As soon as I got home, my kiddo, siblings and parents ate up everything I had prepared. And they really liked it, too. Yun lang, it took all of a few minutes for them to finish something I took a few hours to make. It was worth it, though.

Thank you, super, to The Bento Mommas for coming over to our province of Alabang. We had a blast! And thank you, too, to our generous sponsors, GLAD, Marky’s Chicken, Tabasco, Smuckers and Treetop for our kits and goody bag treats.

Oh the boys were so happy when I unpacked these from my loot bag!

 

It’s always fun spending time with new and old friends. I especially enjoy hanging out with mommy friends. Plus, our kids get to play together while we do our mommy thing, and that’s definitely a good thing. 

 

We’re looking at having another Alabang Bento #Crafternoon with The Bento Mommas in September, so if you wanna join, let me know!

Filed Under: Out Of The House Tagged With: #Crafternoon, Baon Ideas, Bento Workshop, Glad Kitchen, Lunchbox, Lunchbox Ideas, Marky's Chicken, Smuckers, Tabasco, The Bento Mommas, Treetop

One Last Second Grade Baon Week

March 20, 2014 by MrsC | Patricia Cuyugan 1 Comment

Home stretch is finally here!!! We’ve officially got only one week left for this school year, and I am so proud of Little MrC and I for surviving our first year of school lunches. I never thought we could do it, but we did. I feel so happy.

I originally thought that because this would be the last baon week for the year, it would be more special. I’m sorry, I was wrong. I honestly just want to be done, I want summer to be here already, and so my final baon week is simply ordinary. Also, after giving it a lot of though, I have decided to put a pause on the baon planning over summer, first so that I can build some excitement for the coming year, and second, because I don’t always pack lunch for MrC. I will still be sharing a featured recipe on each Thursday of the week, though, so there still is something that you can look forward to each week.

If you’ll notice, my grocery list and menu plan has specific brands of food, particularly in the snack portion. That’s because I’m finishing up whatever I still have on hand here at home. Also, I’ve decided to make use of some kitchen friendly friends to make life simpler. For the breaded pork chops, I’m using McCormick Season’n Fry. For the chicken teriyaki, I bought bottled Kikkoman roasted garlic marinade and used that instead of making my own from scratch. Twice I’ve placed ready to fry options into the menu – Bounty Fresh Top Torikatsu and Century Smoked bangus belly. 

My recipe for this week is a typical Filipino dish, pork steak, that our old helper used to make with a twist. The twist is that the dish is a little sweeter than your normal pork steak, and the soy sauce is watered down, resulting in really pale meat. Honestly, not everyone likes it. My dad thinks it tastes like soap. My brother and I love it though, and we would have this for our packed lunch many times when we were little. So, I figured it would be a great packed meal to use for my little boy’s last lunch in school as a second grader.

Manang's Lomo
2014-03-20 03:24:05
Not your ordinary pork steam
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Ingredients
  1. 1/4 kilo pork tenderloin (lomo) cut into medallions
  2. 1 tbsp soy sauce
  3. 1 tbsp sugar
  4. The juice of 1 calamansi
  5. 1/4 cup water
  6. Salt and pepper to taste
  7. Olive oil or butter for frying
Instructions
  1. Combine all ingredients and marinade the pork overnight in the refrigerator. Yes, even the water.
  2. Fry the pork medallions in butter or olive oil.
  3. Pour the marinade over the meat and let it simmer. Reduce the sauce to your desired thickness, and you're done.
  4. Serve with hot rice.
Notes
  1. You can totally adjust the amount of sugar in this if you find the dish too sweet.
By MrsC
At Home With MrsC https://blissbysam.com/
I think that this is a pretty kid-friendly dish, but still, let me know if you get to try it and if it works for you. Here are this week’s downloads: 

Baon Plan for March 21-27

Grocery List for March 21-27

So excited to be taking a break from my 5AM kitchen routine! Hooray for summer vacation!!!

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Filed Under: Food & Recipes Tagged With: cooking, Cooking at home, Food Trip, Grocery List, Lunch Box Ideas, Lunch box menu, Lunchbox, Make ahead meals, Marinade and Freeze, Packed Lunch, Packed meals, Pork Steak, Recipe, Shopping List

New Babies Are On Their Way + Our Lunch Box Menu for March 7-13

March 6, 2014 by MrsC | Patricia Cuyugan 7 Comments

Two very good friends announced this week that they are expecting! I am so, so very excited for them. These are moms who were pregnant around the same time I was carrying Little MrC. Our older kids are batch 1 of our barkada babies. Now, with the recent delivery of another good friend to her first baby boy, plus those two new ones on the way, batch 2 is officially here! 

Part of me is starting to wonder if it’s time for us to have another kid. Believe me when I tell you that a lot of people have been telling us to go for it already, with my grandfather being the most persistent of all. I’m honestly not sure I’m ready for another baby just yet. I can barely make it through the day, drama-free, with my one little boy. Oh my gosh, the thought of having to get up at 5am to cook breakfast and baon while pregnant sounds a little wacko to me. But anyway, I am setting these baby thoughts aside for now to focus on baon, which is what this post is about, anyway.

Do you like this featured image? I’m not too sure about it just yet.

First, a few adjustments.

I never realized that I could use a WordPress plugin for my recipes until a couple of hours ago. Oh my gosh it makes life so much simpler! So instead of the downloadable PDF recipe, I will now have recipe cards in these cooking at home posts. Super bonus, there is a template that matches my blog look perfectly. It is so meant to be.

Also, last week I said I’d share more seafood recipes, with it being Lent and all. But alas, I realized yesterday that I rarely cook seafood, and already I shared the one fish dish I am confident about last week. So, sorry but this week’s featured recipe is a beef dish. And I promise to prepare more dishes that don’t contain any meat with feet in the coming days so that I will have something to share next week. Anyway for Lent, I am abstaining from meat with feet, so I really do have to figure out what I can cook anyway.

This week’s recipe.

On we go, here is my featured recipe for the week. It’s a beef tapa recipe that was sorta kinda based on my grandmother’s tapa. We can never get it exactly right though, because she buys a certain portion from a certain cut of meat from her one and only supplier, and that’s what makes all the difference. Me, though, I’m happy with any cut of good beef. Just make sure it’s sliced real thin, and there’s a little bit of fat in there.

This is a dry, sweet-salty tapa. I have yet to try making one that’s a little saucy, kinda like Tapa King. If you have a recipe for that kind of tapa, please share! I chose this recipe for the week coz my friend, Jane, requested for it. So yes, I do accept requests! Though it might be a wee bit ambitious right now, but I will definitely try to make whatever it is that you ask for.

Beef Tapa ala Mama
2014-03-05 18:18:32
A dry, salty beef tapa with a tiny hint of sweetness.
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Ingredients
  1. 1/2 kilo Top round beef, sliced super thin
  2. 1 tablespoon white sugar
  3. 1/2 tablespoon iodized salt
  4. 1/2 tablespoon soy sauce
  5. Cooking oil for frying
Instructions
  1. Wash the beef slices well to remove majority of the blood.
  2. Combine the sugar and the salt and massage the mixture into the beef.
  3. Add soy sauce for colour.
  4. Marinade for at least an hour, but best if you could do this overnight
  5. Fry each strip of beef until it is dark brown. Be careful not to burn this!
Notes
  1. When choosing your beef, try to find a portion that has a strip of fat on one side.
  2. Since the marinade used for this tapa is very basic, you will really need to find good beef, otherwise it won’t taste as good.
  3. If you can’t find top round, tenderloin will do. Just make sure that it’s sliced thinly.
By MrsC
At Home With MrsC https://blissbysam.com/
Oh my gosh, isn’t that recipe card just PERFECT?!

Download time!

I don’t know if there’s a plugin for a downloadable menu plan or grocery list, but I don’t think I’ll go that far. So this week, you still get my boring old PDFs, but that’s okay, right? 

Lunch Box Meal Plan for March 7-13

Grocery List for March 7-13

So, I just want to know if you’ve been able to try any of the recipes I’ve posted so far. I’d love feedback. My boys seem to think that everything I cook is delicious. A second opinion is definitely in order!

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Filed Under: Food & Recipes Tagged With: Beef Tapa, cooking, Cooking at home, Food Trip, Grocery List, Lunch Box Ideas, Lunch box menu, Lunchbox, Make ahead meals, Marinade and Freeze, Packed Lunch, Packed meals, Recipe, Shopping List

Lunch Box Menu for February 28 – March 6

February 27, 2014 by MrsC | Patricia Cuyugan 12 Comments

I can’t believe that we are officially entering the last month of the school year! I just realized though that my baon packing days are continuing on til the summer because MrC will be needing sustenance at work. It’s easier with him, though, because I can pack him frozen meals that he can microwave at the office when lunch time rolls around. Anyway, I think I’m getting ahead of myself. Time to deal with the upcoming week first.

Lent is fast approaching and that means I am going to do my annual “no walking meat” panata (promise/commitment). So expect to see more Lent-friendly seafood recipes over the next few weeks. I’ll still be plotting meaty dishes into the meal plan for the boys, though, so those of you with carnivorous taste buds need not worry.

This week’s recipes

This week, I am featuring an easy Baked Fish in Garlic Butter with Dill recipe, which I’ve never posted before, and my super winner Chicken Adobo in it’s new downloadable PDF format. I’m also adding my ever-so reliable Banana Bread recipe, which isn’t exactly mine because I found it in a library book, but I can’t remember what book it was. Yes, I decided to share 3 recipes again this week. And I made sure to make them downloadable. Oh, I also added “branding” on my downloadable content heehee! I forgot to do that last week.

I also am doing a repeat performance of the Beef Salpicao I made last week. Like I said in my previous baon post, each batch of marinade and freeze meals that I do are good for two separate meals. If I don’t get to use them up, I’ll have a rerun week where I clean out the freezer and cook whatever’s there. So I’d rather mix one or two of last week’s dishes in with new stuff for the coming week. I think it’s more fun that way.

Since the baked fish isn’t something you can prepare ahead and freeze, I’m using an old photo of a batch I prepared for a Christmas gathering with friends last December. Sorry it’s kinda blurry. I’ve already put “A phone with a better camera for Instagramming” on my wishlist.

Baked Fish in Garlic Butter with Dill
Baked Fish in Garlic Butter with Dill

Here’s a tip. If you’re packing this for someone who has no access to a microwave, don’t the butter sauce into the lunchbox. The butter tends to solidify when cold, and unless your kid or spouse (or you) like chewing on butter chunks, it won’t be good. Trust me. The cooked fish will be flavorful even without the additional butter.

Grocery notes

The grocery list has everything you need for this week, but if like me, you still have things like sandwich crackers or cooking oil in stock, then you obviously don’t need to buy more. Also, I didn’t put any quantities per item coz it will really depend on how much food you need to prepare, and how many people you are cooking for. There are quantities for ingredients in the recipes, though, so you can do the necessary adjustments. I’m bad at math, so you might wanna just do the multiplying and dividing yourself.

Download away!

Here’s the menu plan for February 28 to March 6 . And here’s the matching grocery list . The recipe links are below:

  • Chicken adobo
  • Baked fish in garlic butter with dill
  • Banana bread

Happy cooking and happy eating! Let me know which recipes you’ve tried, and which ones you like best.

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Filed Under: Food & Recipes Tagged With: Baked Fish, Banana Bread, Beef Salpicao, Chicken Adobo, cooking, Cooking at home, Downloadable Recipes, Food Trip, Grocery List, Lunch Box Ideas, Lunch box menu, Lunchbox, Make ahead meals, Packed Lunch, Packed meals, Recipe, Recipe Download, Shopping List

Lunch Box Menu for February 20-27

February 19, 2014 by MrsC | Patricia Cuyugan 27 Comments

My car is coded on Thursdays, which means I’m stuck in the Republic of Alabang. I’ve decided, therefore, that Thursdays will be my grocery day. However, this week, I did my shopping on a Wednesday. As in today. Yes, that’s how bad I am with schedules. But anyway, the important thing is that I’m all set for another week of lunchbox preps for the boys.

What’s new after the hiatus?

I stopped posting my weekly lunchbox menus  because they were starting to get boring to write, and I thought they might have become boring to read, too. After thinking about how I could change it up, I’ve decided to post what’s on my food list for the coming week instead of what I prepared for the week that passed. That way, I can share my marinate and freeze recipes, too, or whatever recipe I would like to feature for the week. I like this because it will encourage me to actually get to work in the kitchen and not allow my lazy self to buy pre-marinated or frozen packaged meals. So yes, beginning today, the weekly lunch box menu plans are back!

BONUS: I’ve also decided to include a grocery list. My, my, I’m being ambitious, aren’t I? Well, let’s just hope that I keep on keeping on with this, at least until the end of the school year. Then I can tweak things again over the summer, in time for class resumption in June.

And there’s one final new thing about this weekly series. All menu plans and grocery lists are now gonna be downloadable in PDF format. Yay!

This week’s featured recipes

Yup, recipes. Plural. I really wanted this comeback to be major. And oh my goodness, I really hope I can keep doing this each week. Anyway, all recipes for this week are marinate and freeze ones. I like to prepare ahead in case I wake up late or just won’t function so early in the morning. These should all be marinated before they are frozen, as in right after you get home from the supermarket, if possible. Then you just transfer them from the freezer to the refrigerator before you go to bed so that they are nicely (and safely) thawed in the morning.

Beef Salpicao
Beef Salpicao

Recipe #1 is a Beef Salpicao dish based on one that I found in one of my many Yummy magazines. You will need:

  • 1/4 kilo Beef tenderloin, cut into cubes
  • 1.5 tbsp Minced garlic
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1.5 tbsp Olive oil
  • 2.5 tbsp Worcestershire sauce
  • 1 tbsp Light soy sauce
  • 1 small can Button mushrooms
  • Salted butter
  • Toasted garlic to serve

Combine the garlic, salt, pepper, olive oil, Worcestershire sauce and light soy sauce, then pour over the beef tenderloin. Marinate for at least 30 minutes. Then saute the beef in butter, throw in some whole button mushrooms, and top the cooked salpicao with toasted garlic. Best served with steaming hot rice!

Rosemary Garlic Chicken
Rosemary Garlic Chicken

Recipe #2 is also based on a Yummy magazine find, and one that I’ve already written about before. Here’s what you need for this Rosemary Garlic Chicken:

  •  1/2 kilo Chicken thigh or breast fillet
  • 1 tbsp Soy sauce
  • 1 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • 1/4 tsp Black pepper

Mix everything together, pour over the chicken and marinate for at least 30 minutes. Then you simply fry the chicken in a little bit of oil, and you’re done! This is good paired with mashed potatoes. I usually add a side of corn and carrots when I pack this for my boys’ lunches.

IMG_20140219_205809
Liempo for frying

Recipe #3 is a quick and easy Fried Liempo dish. You need:

  • 1/2 kilo Thinly sliced liempo
  • 1/4 cup Soy sauce
  • 1/8 cup Calamansi juice
  • Salt and pepper to taste

Just like the chicken, you just mix everything together and let it marinate for at least 30 minutes. Fry the pork in oil and serve with rice, ideally garlic rice, and atchara. Yum! For lunchbox purposes, I’ve paired this dish with sauteed pechay, so that it’s a little bit healthier.

Time to download!

You can download the lunchbox plan here and the grocery list here.

I usually split each of these recipes into two separate containers before freezing, since each batch is enough for two separate lunchbox days for the boys, with a little bit left over for my lunch at home. That way, I can opt to thaw only what I need for the day. So in case you aren’t feeding that many people, you might want to do the same, too.

Oh, and if you don’t pack lunch for anyone, you can actually still use this meal plan at home.

What’s cooking in your kitchen?

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Filed Under: Food & Recipes Tagged With: Beef Salpicao, cooking, Cooking at home, Food Trip, Fried Liempo, Grocery List, Lunch Box Ideas, Lunch box menu, Lunchbox, Make ahead meals, Marinade and Freeze, Packed Lunch, Packed meals, Recipe, Rosemary Garlic Chicken, Shopping List


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Hi, I'm MrsC, a happy wife and mom, a help-less but not helpless homemaker, who is learning to live simply in this complicated world.

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