You can take a creme anglaise and put it into an ice cream machine and it makes a ok vanilla ice cream. Or you can melt a vanilla ice cream and have an ok vanilla sauce.
@@716monk A soup can be made with cereal. Cereal is another word for grain. Wheat, rice, barley, rye, the seeds of grasses, all. The stuff in box from Kellog's is marketing.
Yeah, a lot. I was walking through Paris about a month ago (I was actually going to Nancy, but I had a lengthy connection between Thalys and TGV), and it did occur to me that it had been far too long since I'd seen those views in one of Alex' videos.
I like how he is going through a dining room at a 3 michelin star restaurant at 9:52 - casually with a backpack, a dangeling helmet and a camera in his hand 😂
He has a whole other follower base by speaking in english, I absolutely love the times he speaks french, but the effort he puts into speaking another language, and the effort he puts into engaging with his audience is superbe.
The expression "Bright eyed and bushy tailed" comes from the traditional Fox Hunt. It would only be considered in good sport if the fox were healthy, as indicated by it not having cloudy eyes or a mangy tail - thus bright eyed and bushy tailed.
This video is literally like watching a movie. The effort that he has put in making this is just spectacular...... Let it be filming, editing, research etc. Really appreciate his love for food.
Two things Editing on point Alex's confidence always fired 🔥 Can't even imagine a world without you alex. You've inspired me to do so many things in life that I once feared. Much love ❤️
Francisco Vitorino just for the simplicity of arguments what is a “Molho à portuguesa”??? Portuguese Cousine makes use of many sauces, and not even thinking of modern chef’s old recipies books have many uses of sauces. So in my opinion it is not true that olive oil ( Not a Sauce ) e molho de francesinha are the only one used in Portugal
The best part about your videos is that you don't just drop a recepie, instead you're putting in a lot of efforts into the videos to share your journey of finding the perfect recepie with us.
When I first started to learn cooking, I picked up "Mastering the Art of French Cooking" and literally worked my way through the entire first volume from front to back. Probably the most important thing I learned through the whole process was mother sauces (well, there are 12 pages on making an omelette and that changed my life, but...) Having said that, though, I really hope at some point to circle around to your cacio e pepe recipe. Making a sauce with a starch and cheese emulsion is amazing. Yes, I know... bechamel... But that one recipe (cacio e pepe) did as much for my cooking as any other recipe I've bumped into. I'm very grateful you did that video. Drilling home that starch + cheese == amazing is worth doing, I think.
LottaTroublemaker must be some shitty restaurants you’ve been to... it’s not very hard to make a proper bernaise and it keeps well throughout service. Ive never been to a restaurant that uses the powdered stuff...
Most run of the mill restaurants will typically use pre-made packaged sauces in liquid form, which will get heated up in a steamer oven before being transferred into an au-bain-marie, for direct application during service.
I know a restaurant in my town, when they opened they used homemade Hollandaise and the guests accused the owner of using a convenience product. They just didn’t know the taste of a real Hollandaise and felt they got ripped off. When the owner switched to a convenience product, not one guest complained but they started complimenting it.
Alex is a modern culinary treasure. Borderline insane level passion for understanding food and cooking technique and driven to pass this love to the modern masses. Add his DIY and movie making skills and you have a legend in the making.
@@planorban The greatest purpose of the internet is the sharing of information, a cause which every good library shares. I hope you find what you're looking for.
I'm still just 3 minutes into the video and i wanna say the video looks and sounds amazing the beat going with the sounds of cooking, the angles, the pace, it's all amazing keep up the good work Alex big fan. 😄
Welcome back! We missed you. As a former saucier in California, I'm paying particular attention. I assume you will be going into the basic types of sauces, then looking at the variations? I'm only five minutes into the video ;-)
Hello Alex! From Canada 👋👋🇨🇦🇨🇦 I'm so glad you took the time you needed. We've missed you. But in these times of great uncertainty and stress it's understood you needed time for yourself. Now...Get to making those sauces! I've been hoping you'd do something on sauces. My husband doesn't seem to "get" why I make them, even though he loves them! I shall now make him watch every video in this series! Even if I have to "A Clockwork Orange" him! Plus I need ideas. After cooking for over 50 years, new ideas are very much needed. Jenn 🇨🇦
the most amazing part of your journey is not really the culinary side of it, but more the level and the quality of your videos and how fast they've improved over time that is the most amazing! GREAT scenography behind it .
Love this new series! I think sauces are very important for any type of food. Even desserts needs to have quality sauces to enhance the experience! I will follow this serie! You go to the roots of everything you do! I like that so much!
First of all, I love the passion to learn and educate. That is why this is one of my favorite channels. However, I do beleive sauces would be better learned through chemistry, than culinary. I am a chef. And for 90% of the sauces out there, the main goal is salinity, viscosity (richness), and acidity. THIS would be the place to start. Espacially since the "old school" chefs you speak of in the video, cooked for people that only knew HEAAVY foods as "good food". Salad dressings, heavy or light, could very well contain the needed knowledge for "sauces" that you seek since they vary so much and do varried things. Keep it up Alex!!!!
Making sauces is something that I've struggled with for a while now, specifically making bechamel, mine always comes out lumpy no matter how much i whisk. I can't overstate how excited i am to see you tackle making sauces, you're ramen series was fantastic and i have no doubt this one will be just as good if not better, you're one of the only TH-camr's that's not only educational but somehow extremely entertaining at the same time. I hope you conquer bechamel and do me proud.
When I was on deployment on the USS MIAMI (SSN755), while all the other sailors were reading pulp fiction and other books, I worked my way through James Peterson's SAUCES. An excellent book on the subject. *side note....my first port call was Brest France, and I was able to take the train to visit Paris. Many great memories. I exchanged presents with French sailors and made out very well receiving 2 bottles of Bordeaux. Cheers.
French guy walking into french haute cuisine restaurant with jeans, boots and enclosed helmet like entering the subway. This series is starting badass!!
I first saw part 2 of this series. I immediately went back to watch the series from the beginning and all 4 videos on sauces. Loving it and as someone that avidly cooks myself, its one the most complex things for me to master.
controversial sauces: they don't have to be liquid joking aside, this is actually a fact - many of the Japanese dipping condiment for example, are just a ground powder (flavour salted, ground pepper, just salt etc.) and it's also true in many places in Asia
The first rule of being a Saucier: "Never get out of the boat!, Never get out of the F'ing boat!!" The second rule: Watch out for Tigers, and refer to rule # 1.
I for one am glad you took your time for this. Not only is this fun and educational, but the quality of the filming keeps getting better and better. I grew up watching Jamie on TV and learned that cooking can be fun. This is completely different but I can imagine kids now watching this and thinking: this is cool I want to make that mayo with drill-whisk!
The Chinese Cooking Demystified channel can make simple stir-fried vegetable side dishes look and taste like a banquet. Check it out. They have a video on how to stir fry 3 green vegetables with 3 different tasty but simple sauces.
I imagine that if he's going to do a round-the-world tour like he did with the meatball series, Indian curry sauces will definitely be on the menu (if you'll excuse the pun). That said, there is a pandemic that seems hell bent on throwing spanners in works, so it could be a while.
Curry is amazing, but I do believe curry is closer to a stew than a sauce. But then again, that's really just me looking at the definitions of things. I'd still be awesome to see him do a series on curry.
"There's only one place where you can do that properly..." Yup, my great grandmother's cookbook (1878), which was later completed by grandma, my great aunt and my mom.
French guy talking about sauces, this better be whole movie.
Honestly this guy deserves a Netflix series because this reminds me so much of chefs table. So well done 👍🏻
Agreed! 100%♡♡♡
OK Netflix, 👏DO👏YOUR👏THING
Its going to be a whole series!
Probably will be something like a movie in the end
Alex's videos : 50% cooking
30% accent
20% jokes
10% some French guy on a bike
0% math
90% phenomenal editing skills
110?
@@viniciusyeungyvn he has an editor
@@lukastojanovic8551 I know bro!! I'm just saying for fun hsuahussu 😂 coz it was real good
Alex: "The peoples' chef and the chef of the peoples"
*Finally! The French Guy Cooking has come back! To TH-cam!*
i couldn't agree more
So true.
I was going to comment something, but this is to perfect.
I have a feeling that library model isn’t 1/10 scale...
It needs to be at least... 3 times bigger....
@@HieuPham-fs8ug what is that, a library for ants!
Nerd
@@lllllREDACTEDlllll Really really ridiculously good looking nerd
@@HieuPham-fs8ug How can we be expected to teach children to learn how to read if they can't even fit inside the building?
Alex. Is icecream on apple pie a sauce? A frozen sauce?
You can take a creme anglaise and put it into an ice cream machine and it makes a ok vanilla ice cream. Or you can melt a vanilla ice cream and have an ok vanilla sauce.
If it's frozen then it's no longer a liquid! Melted ice cream though could be a sauce :) a very fattening one
A sauce is liquid and complement, not the main (like a soup)
Is cereal a soup?
@@716monk
A soup can be made with cereal. Cereal is another word for grain. Wheat, rice, barley, rye, the seeds of grasses, all.
The stuff in box from Kellog's is marketing.
Alex, I've missed you.
been showing my friends your channel! love your content man!
Alex I have also missed you .
ChefPK showing up in other channels makes me smile
me 2
Heyyyy chef
Missed ya!
Didn't expect to see you here.
@@Max-lf4br same here
Yeah, a lot. I was walking through Paris about a month ago (I was actually going to Nancy, but I had a lengthy connection between Thalys and TGV), and it did occur to me that it had been far too long since I'd seen those views in one of Alex' videos.
I missed him so much too!!!!
the two masters of filming their work as a movie and making it fun and entertaining meet
That end scene has to be the biggest teaser trailer ever
Bushy-tailed is like a squirrel. They are constantly energetic
No squirrel over there.
Like a rabbit. I think it's a Beatrix Potter quote
I know it from dog shows.. re the dog being ready.
@@woofer2121 What do you mean? France has the red squirrel (Sciurus vulgaris).
@@MC_Mega-Jessup my bad
I’m calling it now, this playlist will become one of the highest rated culinary playlists on TH-cam.
I like how he is going through a dining room at a 3 michelin star restaurant at 9:52 - casually with a backpack, a dangeling helmet and a camera in his hand 😂
followed by a camera crew.
And no one wearing masks
@@penguwave4025 shot before coronavirus hit the scene
That's Alex for you
@@kschleic9053 I know, and its just crazy to think about that
He has a whole other follower base by speaking in english, I absolutely love the times he speaks french, but the effort he puts into speaking another language, and the effort he puts into engaging with his audience is superbe.
The expression "Bright eyed and bushy tailed" comes from the traditional Fox Hunt. It would only be considered in good sport if the fox were healthy, as indicated by it not having cloudy eyes or a mangy tail - thus bright eyed and bushy tailed.
I'm not sure I like that new meaning to showing up to work "bright eyed and bushy tailed", though...
This video is literally like watching a movie. The effort that he has put in making this is just spectacular...... Let it be filming, editing, research etc. Really appreciate his love for food.
There are mother sauces in the dessert world too. Custards, Chocolates, Caramels, Juice Reductions, Simple Syrups.
I'm sure he'll get there!
Oh!! I was looking for creme englaise but thats a different realm ofcourse. Dessert!
What countries fall under the dessert worlds?
I've never heard of that! Epiphany..
Two things
Editing on point
Alex's confidence always fired 🔥
Can't even imagine a world without you alex. You've inspired me to do so many things in life that I once feared. Much love ❤️
he LIVES
Little did he know that he's going to look at Hollandaise never the same way again.
Alex: 'starts a new series'
Me: 'still waiting when he is going to ferment cacoa beans' 😑
they're fermenting
That's really, really easy. You should Google it. I've been fermenting cocoa beans and making my own cacao nibs and powder for a while.
After 10 years, Gordon Ramsay may finally find his lamb sauce in Alex's channel.
Portuguese Francesinha sauce is amazing
Those of you who come to Portugal have to try it
Oh god yes! :D
Integza, watching some TH-cam while 3d printing something?
appart from the francesinha sauce, hot sauce and olive oil are the only sauces used in portugal!!
really didn't expect you here
Francisco Vitorino just for the simplicity of arguments what is a “Molho à portuguesa”??? Portuguese Cousine makes use of many sauces, and not even thinking of modern chef’s old recipies books have many uses of sauces. So in my opinion it is not true that olive oil ( Not a Sauce ) e molho de francesinha are the only one used in Portugal
The best part about your videos is that you don't just drop a recepie, instead you're putting in a lot of efforts into the videos to share your journey of finding the perfect recepie with us.
Alex, add Mexican “Mole” as one of the sauces in your series. B E A utiful
Ignoring any kind of Mexican sauce would be a crime
Was looking for this comment
Mole, and guacamole.... It's just the beginning.
When I first started to learn cooking, I picked up "Mastering the Art of French Cooking" and literally worked my way through the entire first volume from front to back. Probably the most important thing I learned through the whole process was mother sauces (well, there are 12 pages on making an omelette and that changed my life, but...) Having said that, though, I really hope at some point to circle around to your cacio e pepe recipe. Making a sauce with a starch and cheese emulsion is amazing. Yes, I know... bechamel... But that one recipe (cacio e pepe) did as much for my cooking as any other recipe I've bumped into. I'm very grateful you did that video. Drilling home that starch + cheese == amazing is worth doing, I think.
made hollandaise once and realized ive been cheated in 99% of restaurants since they always use convenience stuff
the difference is mind blowing
Restaurants are business, so no surprise on that.
The difference comes from the head chef being able to cut cost without decreasing quality
Same with Bernaise, which is basically the same with a few variations... Restaurants often use powder stuff which is nothing like the real one.
LottaTroublemaker must be some shitty restaurants you’ve been to... it’s not very hard to make a proper bernaise and it keeps well throughout service. Ive never been to a restaurant that uses the powdered stuff...
Most run of the mill restaurants will typically use pre-made packaged sauces in liquid form, which will get heated up in a steamer oven before being transferred into an au-bain-marie, for direct application during service.
I know a restaurant in my town, when they opened they used homemade Hollandaise and the guests accused the owner of using a convenience product. They just didn’t know the taste of a real Hollandaise and felt they got ripped off. When the owner switched to a convenience product, not one guest complained but they started complimenting it.
Alex is a modern culinary treasure. Borderline insane level passion for understanding food and cooking technique and driven to pass this love to the modern masses. Add his DIY and movie making skills and you have a legend in the making.
Ah man welcome back we have missed you
Controvercial sauce:
VSauce
You make an old chef happy I’m glad you chose to do a series on sauces it’s a Lost Art my favorite book is the repertoire del cuisine .
I'm a self-taught cook that has been following your channel for years. This has given me such incredible motivation to master the art of sauce making.
This man’s literally bringing a French library, which many of us will never be able to visit, to us
Many national library have their collections in digital form, available on the internet.
@@SarSaraneth its still feels different when you're inside a library rather then online
@@manusjiedowen-ck12a18 Yes, that's true, but nearly every city has a library of its own.
@@SarSaraneth Oh that's good information! I'll have to check it out. Thank you for sharing!
@@planorban The greatest purpose of the internet is the sharing of information, a cause which every good library shares. I hope you find what you're looking for.
I'm still just 3 minutes into the video and i wanna say the video looks and sounds amazing the beat going with the sounds of cooking, the angles, the pace, it's all amazing keep up the good work Alex big fan. 😄
3:10 It's small, but being a video editor myself, I'm just in aww of how the sounds tie in 👀❤
Aye!!!
What do you mean?
For me it starts at 2:44
And especially at 3:00 with the sjalot! Great use of music!
"A sauce has to be based"
Damn straight
Woke sauces not allowed!
based and cat pilled surely
Welcome back! We missed you. As a former saucier in California, I'm paying particular attention. I assume you will be going into the basic types of sauces, then looking at the variations? I'm only five minutes into the video ;-)
I still look out for your insights in the comments section as in am a relative novice
I love to hear Alex talk about food. I adore his French accented English, particularly as he discusses the Mother Sauces. His enthusiasm is engaging.
We all know that this is going to be an obsession series.
every episode can take Oscar in music, editing, script everything. this is not culinary channel, this is something else i call it love
As a fountain pen enthusiast, I am really happy to see someone using fountain pen everyday and showing it to others - Kawecos are awesome :)
Too small for me but LAMY Safari's are the best.
Indeed!
Hello Alex!
From Canada 👋👋🇨🇦🇨🇦
I'm so glad you took the time you needed. We've missed you. But in these times of great uncertainty and stress it's understood you needed time for yourself.
Now...Get to making those sauces! I've been hoping you'd do something on sauces. My husband doesn't seem to "get" why I make them, even though he loves them!
I shall now make him watch every video in this series! Even if I have to "A Clockwork Orange" him!
Plus I need ideas. After cooking for over 50 years, new ideas are very much needed.
Jenn 🇨🇦
It's good to have you back. Cannot wait for this series.
How many of you saw this upload after all this time and went like
OUIIIIIIIIIIIIIIIII!
Bushy-tailed: like a cheerful, energetic squirrel. Bushy means hair that stick out in every direction, like branches on a dense bush.
ALEX!!! Welcome back. Seeing you had uploaded a new video really made my day. Glad to see your well. Looking forward to this adventure
Can we talk about how his production quality keeps getting better? Everything is so well made! We missed you Alex!
Sure, why not. I will let you go first.
This is more of what we need :) someone who is always so passionate in everything that is worked on the quality of every video is 👌🏼
When the French talk about sauces you should know to listen attentively.
the most amazing part of your journey is not really the culinary side of it, but more the level and the quality of your videos and how fast they've improved over time that is the most amazing! GREAT scenography behind it .
"Is mayonnaise a sauce" is going to be the new "Are hotdogs sandwiches" isn't it
it that an actual doubt? never heard that before, of course hotdogs are sandwiches.
mythical kitchen has a podcast called hotdog is a sandwich
Everybody knows mayonnaise is an instrument!
Hotdogs are tacos, obviously
@@mattgieseke8302 tacos are sandwich
Hey Alex just wanted to say thanks. I'm a first year apprentice and really enjoy your approach to food and cooking. Keep up the good work champ
Wow, I don't think Alex has been shaving.
Also, sauce is important here in the Philippines. Or at least soup to pour on the rice.
we call that sabow in my house
A lot ulam is sauce-y so that it can spread over rice
Alex. Dude. The editing to the sound during the first sauce montage. WOW. I didn’t even notice it the first time watching this. 👏🏼
He´s back, tought that his homemade pizza oven caught fire and killed him
Alex we missed you so much. Hope your break was resting. Glad to see you back
6:01 -- third tab: italy, spain, portugal, and the rest of europe.
Ouch!! That kind of hurts, hehehe.
Love this new series! I think sauces are very important for any type of food. Even desserts needs to have quality sauces to enhance the experience! I will follow this serie! You go to the roots of everything you do! I like that so much!
First of all, I love the passion to learn and educate. That is why this is one of my favorite channels. However, I do beleive sauces would be better learned through chemistry, than culinary. I am a chef. And for 90% of the sauces out there, the main goal is salinity, viscosity (richness), and acidity. THIS would be the place to start. Espacially since the "old school" chefs you speak of in the video, cooked for people that only knew HEAAVY foods as "good food". Salad dressings, heavy or light, could very well contain the needed knowledge for "sauces" that you seek since they vary so much and do varried things. Keep it up Alex!!!!
Masterful Videography, Alex! Great Introduction to this series, I`m pumped to see it all!
5:54 “...1/10th replica...” Alex, better check your math.
Glad I wasn't the only person thinking "wait, 1/10th... wouldn't that still be at least the size of a house?"
more like a 1/1000 replica
That's 1:1 replica.
@@ponalvsiki2254 "A library for ants?!!!"
It has been so long since I've seen anything from Alex and what a lovely surprise I return to on this fine autumn day! Cheers!
I feel like we need to talk about sauce pans now and what impact they have on the sauce
Making sauces is something that I've struggled with for a while now, specifically making bechamel, mine always comes out lumpy no matter how much i whisk. I can't overstate how excited i am to see you tackle making sauces, you're ramen series was fantastic and i have no doubt this one will be just as good if not better, you're one of the only TH-camr's that's not only educational but somehow extremely entertaining at the same time. I hope you conquer bechamel and do me proud.
THE FRENCH COOKING GOD HAS RETURNED!
When I was on deployment on the USS MIAMI (SSN755), while all the other sailors were reading pulp fiction and other books, I worked my way through James Peterson's SAUCES. An excellent book on the subject. *side note....my first port call was Brest France, and I was able to take the train to visit Paris. Many great memories. I exchanged presents with French sailors and made out very well receiving 2 bottles of Bordeaux. Cheers.
I LOVE
Wha
@@x3dwany371 Sauces
Your videos just rose to a completely new level over time. This is prime entertainment and SO. WELL. MADE! Can't wait for the next part of the series.
Watching from South-African, just had a monkey gland sauce on my Burger...its a real sauce
Does it taste like a tart thick ketchup? Ive seen it before,but never had it.
After Googling, I'm glad to find out that no monkey glands are actually involved in the making of said sauce.
I don’t know whether to be relieved or mildly disappointed
The 2 month wait was worth it Alex! Fastest 10min of my youtube watching life; very excited for this series!
Btw, the national library is shaped like half open books
French guy walking into french haute cuisine restaurant with jeans, boots and enclosed helmet like entering the subway. This series is starting badass!!
Salsa criolla is a weird one, it's chunky, raw and almost a salad. But definitely a sauce
for me Its definitely a topping. how about chimichurri? a condiment or a sauce?
I first saw part 2 of this series. I immediately went back to watch the series from the beginning and all 4 videos on sauces. Loving it and as someone that avidly cooks myself, its one the most complex things for me to master.
I misheard you introduce the national library as the “Bechamel Library of France”....wouldn’t that be a wonderful place!
Beautiful camera work, editing, and audio on that first cooking sequence in particular. Great video.
My crapy take: Ketchup is just another kind of tomato sauce.
My one year old loved dancing to the sounds as you made the sauce. Well done!
if you dip bread in soup, the soup is a sauce.
That musical scene transition... La perfection!
Aleeeexxx happy to see u agaiin.. ❤️❤️❤️❤️🌠
Very nice and refreshing to get a new vid from Alex on my sub feed, especially one about sauces, one of my many obsessions.
Salad dressings are sauces essentially, perhaps to an investigation of these.
imagine in one of the ancient books he found "Ranch" lol
your ability to tell a story in your videos, is honestly amazing
controversial sauces: they don't have to be liquid
joking aside, this is actually a fact - many of the Japanese dipping condiment for example, are just a ground powder (flavour salted, ground pepper, just salt etc.) and it's also true in many places in Asia
Would that not be just seasoning?
So happy to be back in your brilliant, mad world. Welcome back.
This trailer for the new season is fire! You have steped up your game! Good job looking forward to it
The first rule of being a Saucier: "Never get out of the boat!, Never get out of the F'ing boat!!"
The second rule: Watch out for Tigers, and refer to rule # 1.
Yes! So it begins.
I cried. I literally cried watching.
This. This is what I have waiting for from you, Alex.
Everyone needs to take a break,
Welcome back Alex!
Hey Alex. So good to have you back. And this topic is so big... can't wait to see more. ❤❤❤
French guys talking about sauces can be a whole movie long
French guys talking about sauces could be the new MCU and they'd still have several blu rays worth of bonus content to sell.
@@indecisiverift And I would buy it all
What a crazy level up in video editing and production quality. Amazing!
this means you started filming this series in like... march of 2019
I for one am glad you took your time for this. Not only is this fun and educational, but the quality of the filming keeps getting better and better. I grew up watching Jamie on TV and learned that cooking can be fun. This is completely different but I can imagine kids now watching this and thinking: this is cool I want to make that mayo with drill-whisk!
I expect some curry sauces, hope I won't be disappointed.
Otherwise, any homemade sauces used for stir-fry will do. Can't wait and see.
The Chinese Cooking Demystified channel can make simple stir-fried vegetable side dishes look and taste like a banquet. Check it out. They have a video on how to stir fry 3 green vegetables with 3 different tasty but simple sauces.
I imagine that if he's going to do a round-the-world tour like he did with the meatball series, Indian curry sauces will definitely be on the menu (if you'll excuse the pun). That said, there is a pandemic that seems hell bent on throwing spanners in works, so it could be a while.
I think that curry is a whole new level and I hope that Alex does a whole series about it.
Curry is amazing, but I do believe curry is closer to a stew than a sauce.
But then again, that's really just me looking at the definitions of things. I'd still be awesome to see him do a series on curry.
I LOVE THIS CHANNEL. Singlehandedly upping my homecooking game
Nostalgic. If any are from a culinary Arts background Xd.
Glad your back can't wait to see the whole series
Indian cuisine has thousand types of sauces. It's regional name is chutny
Man I love how you script and edit your videos. Amazing job.
"There's only one place where you can do that properly..."
Yup, my great grandmother's cookbook (1878), which was later completed by grandma, my great aunt and my mom.