Mary, hope you are convalescing well. I’m excited for your tofu-making videos, but take your time & stay healthy. My daughter spent some time in Japan and told me about tofu shops with all sorts of various flavors of tofu. I wonder if something like that might be in your repertoire. Also a heads up on buying a frame to set up the tofu in would be lovely. Then I’ll be ready when the videos are in. I’ve been thinking of trying this for a while as I love tofu!! Looking forward to your shares.
Hi, is vegan butter the same as margarine? I don’t have access to vegan butter but I do have to a vegan margarine. I did check your website, but didn’t mention it.
Yay! Thank you! BTW, make them extra shiny with a super light brushing of oil after baking. Or if you want to use vegan butter just wait until they are cooled down already.
MARY! I think I speak for everyone here when I say we miss you :) Love your content so much. Your tofu breaded chicken preparation is hands down the best I have ever had. Hope you're well :) and that we'll see you back at some point!
I made these buns yesterday and wow were they a hit! Absolutely delicious. My dough was incredibly wet and needed to add much more than the additional 2-4 T. Maybe very humid here? Just an FYI for other people who make it that may experience the very wet dough. They turned out incredible and will be routinely made. I love your channel and everything always turns out great. Thanks so much!
mine was also super wet after it rested and i used nearly 2 cups (or something around that) and kneaded it into dough that would no longer be sticky as hell. i dont know what went wrong. im in california... if that matters. when my bread came out the buns were more white than yellow and the tops were very hard! is that normal???
That's for sharing your experience, Amy. I'm in Calgary and it's very dry here so if you live somewhere where it gets humid, that can totally explain the difference.
Spammy Wong, yes if it's more humid there, you may require more flour to get the same consistency. However, often if you just let the dough rest a while, it will hydrate more fully and not be as sticky. I don't know why your buns didn't brown well and were still very hard though. It could possibly be adding too much extra flour. But....still...doesn't explain why they didnt' brown. Also a hard crust develops when there is steam in the oven. We use this effect for crusty breads like french bread. Was it soft in the middle at least?
I found that in humid areas, like the Bay Area, some parts of the Midwest, and the Gulf Coast, as an example, I use 5 cups of flour (approx 500 - 650g) of bread flour (or hard all purpose) and I leave the dough to rest a minimum of 15 minutes before the main knead.
I dont think I had ever left a comment before, but I enjoy your videos so much. You are a dough máster and I love all the details you give everytime. Much appreciated because we dont have to wait for an answer in the comments. Also I like you. Thank you for all the sharing
I started playing Pokemon Cafe Mix yesterday and by habit tried to figure out how I would make each of the dishes in real life, and I was JUST thinking how to make the big bread roll on top of the Yamper pasta dish. It's described as pasta bolognese, which is easy enough, but the art showed a big ole bread roll with decorations. This is PERFECT for that dish.
Love this recipe! My partner and I have made this recipe 3 weekends in a row along with other recipes! But this is our fave It’s my base for future experiments
I've made vegan milk bread many many times and find that 70% hydration is enough for soft bread. So if anyone uses this recipe I would reduce the soymilk to about 1 cup and 5 tbsp or 320 mL. The dough will be slightly sticky and will come together into a dough that won't stick to your hands. But other than that, these look amazing!!
They came out amazing! I felt like I had messed it up at a few points but just kept going. They were incredible! I'm going to make these often! Thanks Mary!
Thank you for this amazing recipe!!! I just made them and had one, after dinner, right out of the oven, with some Miyoko’s butter! Delicious!!! I even translated the recipe to Brazilian Portuguese to share in a vegan facebook group, of course, I put the link to your video too. I also shared with them your recipe for vegan baked doughnuts!
I just absolutely love everything you make, I really wanna try these~ btw I live in Argentina and it's kind of difficult to get corn syrup, with what could I replace it to be golden on the top? ❤️🌱
looks good ;) yum. my family LOVED your french rolls bread recipe. im waking up early tomorrow to bake them early, so they're fresh. do you have any suggestions for double proofing.. and when to stop so i can bake them off in the morning? can I leave proofing bread alone overnight and at what stage..? ♡
Yay! So happy you're enjoying that recipe. I haven't tested 'overnighting' this particular recipe. But in general, stop before the first rise. So in this case, after you fully incorporate the vegan butter. Put it in a container large enough to allow some expansion, refrigerate. The next day, let it naturally warm back up to room temperature and double in size. Then punch it down and shape the buns and continue as normal. This means, you'll want to take it out from the fridge about two hours before baking, depending on your room temp. Good luck!
@@marystestkitchen thank you so much for the help!!! yes, so helpful and I will be trying it out without a doubt. I was thinking maybe I could use coconut cream in place of vegan butter (the rest of my household isn't vegan) and I could make some coconut buns!? yum! Thank you for sharing your insight on these delicious recipes:)
Have you tested this recipe as gluten free? These look so good but my son is allergic to gluten. Have you found a certain GF flour works best? (I have spent so much time and money trying out recipes with diff GF flours on homemade breads that don’t always turn out good.) So your advice is greatly appreciated 💕 Thank you 🙏
Not as a straight substitution, no. BUT if you really must...reduce the amount of flour as whole wheat absorbs more liquid. You may want to sift out the bran from your flour at first until after the first rise. Then knead the bran back in afterwards. This helps the texture be a little less heavy. But still...you gotta lower your expectations. Good luck!
So cool! Ive been meaning to find a nice fluffy big vegan milk bread recipe!! These are beautiful! Sorry about your tendonitis. Don't know if anyone's ever told you, but your voice reminds me A LOT of the Sailor Moon VIZ dub. Which is definitely a good thing
oh haha okay I will take that as a compliment! Thanks so much for watching :-) My tendonitis is much better these days (although I still avoid hand-kneading as much as possible).
SOS I need a reliable frying (preferably with lid) in two sizes (preferable about 8&10 inch or 20/26cm) that is nonstick and is durable. Any suggestions??
hi mary i made these milk bread but.. 1. the breads were very thick and nearly hard... (i used ap flour) 2. i used the maple syrup glaze on top but it made it nearly unedible bc of how hard it turned.. is that normal ? 3. i used a cake pan to bake half and a cookie pan to bake the other half. why was the cake pan bread somewhat softer than the cookie pan bread? (they were all still somewhat hard though!) how do i fix these? they were still delicious regardless though so thank you
Have you checked out my blog post on troubleshooting yeast and bread? It sounds like something wrong at the yeast blooming stage...or oven too hot...or not rising enough..
Well,...yes it sort of is as it plays a part in both texture and flavour. However, coconut cream (just the solid part when you refrigerate a can of coconut milk) may work and give you a nice coconut-y flavour. I don't recommend straight coconut oil.
Sooo delicious looking! But if I turn on the oven in summer I may die drowned in my own sweat 🥵 I would love to help getting these recipes and Mary's channel to as much people as possible by translating the subtitles to Spanish. Does anyone know how to do it?
Or if you save up you money little by little, you buy a kitchen aid 4.5 quart stand mixer (the classic one) when they go on sale. It happens frequently a couple times a year at multiple store and even on amazon for about $300 Canadian! (In fact I just searched it up and at a couple of stores like Hudson Bay and Lowe’s it’s on a price drop for $270, happens super frequently)!
@@sady1139 That's true! My sister just recently purchased one on QVC on sale with 5 attachments included 4.5 quart and the shield. I think for $300.00.
This is not a true tangzhong as I'm doing a one bowl. I've tested it many ways and with cornstarch gets the closest results without actually cooking on the stove.
I appreciate all your comments, my friends! Thank you so much
Mary, hope you are convalescing well. I’m excited for your tofu-making videos, but take your time & stay healthy.
My daughter spent some time in Japan and told me about tofu shops with all sorts of various flavors of tofu. I wonder if something like that might be in your repertoire. Also a heads up on buying a frame to set up the tofu in would be lovely. Then I’ll be ready when the videos are in. I’ve been thinking of trying this for a while as I love tofu!! Looking forward to your shares.
Take care, and thanks for this yummmmmyyy recipe!
Wishing you well, Mary x
Hi, is vegan butter the same as margarine? I don’t have access to vegan butter but I do have to a vegan margarine. I did check your website, but didn’t mention it.
Hello Mary I hope you doing well
Hopefully you are back soon with another great video miss you
That first cut into the big dough hit different 👀 SO SATISFYING! I'll have to try a corn syrup and water wash! The tops are so beautiful!!
Yay! Thank you! BTW, make them extra shiny with a super light brushing of oil after baking. Or if you want to use vegan butter just wait until they are cooled down already.
I was thinking of trying a thinned out maple syrup wash.
Those are some nice-looking buns you've got there, Mary.
MARY! I think I speak for everyone here when I say we miss you :) Love your content so much. Your tofu breaded chicken preparation is hands down the best I have ever had. Hope you're well :) and that we'll see you back at some point!
I'm so happy you're enjoying that old nugget 🤗 I'm back now!
I love your witty commentary! Always serving up love, humor and amazing food in every video.
Nice comment dear 👍🏼....... where are you from ?
Great recipe thank you for sharing
Most welcome 😊
Watching you make these buns is so relaxing.
I made these buns yesterday and wow were they a hit! Absolutely delicious. My dough was incredibly wet and needed to add much more than the additional 2-4 T. Maybe very humid here? Just an FYI for other people who make it that may experience the very wet dough. They turned out incredible and will be routinely made. I love your channel and everything always turns out great. Thanks so much!
mine was also super wet after it rested and i used nearly 2 cups (or something around that) and kneaded it into dough that would no longer be sticky as hell. i dont know what went wrong. im in california... if that matters. when my bread came out the buns were more white than yellow and the tops were very hard! is that normal???
That's for sharing your experience, Amy. I'm in Calgary and it's very dry here so if you live somewhere where it gets humid, that can totally explain the difference.
Spammy Wong, yes if it's more humid there, you may require more flour to get the same consistency. However, often if you just let the dough rest a while, it will hydrate more fully and not be as sticky.
I don't know why your buns didn't brown well and were still very hard though. It could possibly be adding too much extra flour. But....still...doesn't explain why they didnt' brown. Also a hard crust develops when there is steam in the oven. We use this effect for crusty breads like french bread.
Was it soft in the middle at least?
I found that in humid areas, like the Bay Area, some parts of the Midwest, and the Gulf Coast, as an example, I use 5 cups of flour (approx 500 - 650g) of bread flour (or hard all purpose) and I leave the dough to rest a minimum of 15 minutes before the main knead.
Food paradise,your videos are amazing. Never failed with a recipe of yours! Especially the croissants!
Glad you like them! Thank you so much
I love that you included the adjustable amounts of sugar for our tastes. How thoughtful of you, thank you! 😊
haha you're welcome. I'm always anticipating the comments
This looks so good. It reminds me of the buns I used to buy at a supermarket. The double cheese and the salt and pepper flavours were my favourite
ooOO Those sound good too!
I dont think I had ever left a comment before, but I enjoy your videos so much. You are a dough máster and I love all the details you give everytime. Much appreciated because we dont have to wait for an answer in the comments. Also I like you. Thank you for all the sharing
So crazy! Yesterday I was looking for a vegan bread bun recipe and look what I found today! Lovely, happy I subscribed to your channel! 😍
Mary you are amazing. Thank you for sharing.
Thank you for make it so easy 💓as Always
My pleasure 😊
Looks so good!
Growing up my grandmother use to make me French toast out of kings Hawaiian bread... I think this recipe may make a good vegan version!
Vegan milk bread look so great, very beautiful, i love your recipe 👍👍👍
Thank you so much 😊
I just found your channel and absolutely love what you are doing! I hope you come back to make more videos!
Thank you so much! I am coming back in June :-)
@@marystestkitchen That's awesome!! Can't wait to see what you put out next!
I need to make these ASAP! I’m so sorry about your tendinitis. Hope you feel better soon ❤️
I started playing Pokemon Cafe Mix yesterday and by habit tried to figure out how I would make each of the dishes in real life, and I was JUST thinking how to make the big bread roll on top of the Yamper pasta dish. It's described as pasta bolognese, which is easy enough, but the art showed a big ole bread roll with decorations. This is PERFECT for that dish.
That's awesome!
It looks so delicious. You're very good at cooking. That's a good recipe. ☺️😋💛🧡🤍
this is so great ! i might make anpan with them !
Omg I just got recommended your channel and I'm so happy:3 hope you feel better soon and I can't wait to watch all your videos one day at a time!
yay thank you so much
We miss you!!!!! Keep getting well!!! ❤️❤️❤️
Thank you! I appreciate the support ❤
Love this recipe! My partner and I have made this recipe 3 weekends in a row along with other recipes! But this is our fave
It’s my base for future experiments
Glad you liked it!! 🤗
Great recipe! Thank you!!!!
You are so welcome!
It looks so good.
I've made vegan milk bread many many times and find that 70% hydration is enough for soft bread. So if anyone uses this recipe I would reduce the soymilk to about 1 cup and 5 tbsp or 320 mL. The dough will be slightly sticky and will come together into a dough that won't stick to your hands. But other than that, these look amazing!!
Thanks for the suggestion!
Soft bread yes, but it won't have the same texture.
These look so delicious!!
They are! I hope you can try them
Love your easy to make vegan recipes and especially your entertaining, joyful way of presenting them. Greetings from Germany 🌳🌻🇩🇪
Thanks so much! 😊
I watched the end a few too many times! I need this bread in my life! UGH So good!!!
Amazing-looking bread, Mary! Yum!
thanks so much 🤗🤗🤗
Oh my gosh these look sooooo gooood!!!
Amazing...love this!!
Thank you so much!
YUMMY!!!! Thank for sharing.
Thank you for watching!😊
I'm making this now! The dough is beautiful! Thanks for everything you do! I'm a huge fan!
They came out amazing! I felt like I had messed it up at a few points but just kept going. They were incredible! I'm going to make these often! Thanks Mary!
yay for perseverance!!! Way to go! I'm so happy you enjoyed the recipe
I hope you're doing well and come back soon! I miss your amazing recipes
🤗🤗🤗
Mary are you okay? Are you okay Mary? In my best MJ voice impression! 🥺❤️🦋
Oh, I came to ask if Mary was OK, too! Great to see she liked your fairly recent comment. Stay healthy and happy, Mary (and everyone else!)
@@KHwut
Thank you! The same to you as well! I miss her video uploads. 😄 She is hilarious and witty without trying.
It’s been like nine months since her last post 😭
Be well Mary ❤️
@@joeb4142 I was taking comfort in the fact that she liked 10,000 Steps' comment a month ago 💚
@@KHwut Yay!
This recipe looks amazing! And you are hilarious :D
Thank you!! 😁
Amazing video
Thank you so much!
These look UNREAL💛💛 thanks so much for sharing😋💕
You are so welcome!
This looks amazing
Thank you! I hope you can try them :-)
I thought these were best ones ever, ty
This is great, I'll let you know how I get on with it when I've tried it, thanks Mary your a true star.
You're most welcome! Have you tried it yet. Please let me know how it goes 🤗
LMFAO@ "We're not about killing on this channel". 🤣😂🤣😂
:D
@@marystestkitchen
That made me burst into laughter! 😂 ☠️
Your calm demeanor really made it funny! 😁
Thank you for this amazing recipe!!!
I just made them and had one, after dinner, right out of the oven, with some Miyoko’s butter! Delicious!!!
I even translated the recipe to Brazilian Portuguese to share in a vegan facebook group, of course, I put the link to your video too.
I also shared with them your recipe for vegan baked doughnuts!
Wonderful! I'm so happy you enjoyed the recipe 🤗
Oh my goodness, thanks for sharing this amazing recipe! So many things to do with these buns!
You're most welcome 🤗 I hope you enjoy the buns!
Oh, Mary!
I love anything starchy!! 😋😋😅😅
Who can say no to a hot roll!
Not mee :-)
@@marystestkitchen
🙋♀️😋🥳
I just absolutely love everything you make, I really wanna try these~ btw I live in Argentina and it's kind of difficult to get corn syrup, with what could I replace it to be golden on the top? ❤️🌱
Great question! Any syrup really. Maple and agave are two that come to mind.
Beautiful!
looks good ;) yum. my family LOVED your french rolls bread recipe. im waking up early tomorrow to bake them early, so they're fresh.
do you have any suggestions for double proofing.. and when to stop so i can bake them off in the morning? can I leave proofing bread alone overnight and at what stage..? ♡
Yay! So happy you're enjoying that recipe. I haven't tested 'overnighting' this particular recipe.
But in general, stop before the first rise. So in this case, after you fully incorporate the vegan butter. Put it in a container large enough to allow some expansion, refrigerate. The next day, let it naturally warm back up to room temperature and double in size. Then punch it down and shape the buns and continue as normal. This means, you'll want to take it out from the fridge about two hours before baking, depending on your room temp. Good luck!
@@marystestkitchen thank you so much for the help!!! yes, so helpful and I will be trying it out without a doubt. I was thinking maybe I could use coconut cream in place of vegan butter (the rest of my household isn't vegan) and I could make some coconut buns!? yum!
Thank you for sharing your insight on these delicious recipes:)
@@usagikuma8 Ya! I think it would be delicious with coconut cream :-)
They look so delicious :)
Thank you 😋I hope you get to try them!
Mary, where are you?
I'm here!
Omg!!! Looks freakin amazing!!!! Ahhhhhhh!❤️👌🏽
This looks amazingly smooth! Is it the same kind of bread as Chinese coconut / taro / red bean buns? If so, I'm totally making this!
Yes it's similar to the Chinese bakery bread used to make those stuffed buns :-) Thanks so much for watching!
Can't wait to watch this ❤️
I hope you enjoy the video!
Have you tested this recipe as gluten free? These look so good but my son is allergic to gluten. Have you found a certain GF flour works best? (I have spent so much time and money trying out recipes with diff GF flours on homemade breads that don’t always turn out good.) So your advice is greatly appreciated 💕 Thank you 🙏
Sorry no. I've given up on gluten free yeast breads
This is the perfect plain vessel to experiment with flavors! Can I add chopped rosemary and ginger powder during the mix?
Is there a lower carb flour we can use? Like almond?
We call this tennis roll in Guyana. It’s a favorite with cheese
That is cool!
always yummy looking
Hi Mary ! I don’t have vegan butter on hand. Do you have an alternative for it ?
Thank you from France 🇫🇷
Imagine using those buns for a double black bean burger with vegan cheese, avocado, onions, etc. Yummy
ooOo very nice!!
GIANT VEGAN MILK BREAD BUNS ...amazing recipe... ..great..
thanks so much!
Always love your videos :D Thank you 🙏
Thank YOU for watching! 🤗
Hi Mary
What’s the name of the perforated knife you usually use? Looks like a fantastic general purpose knife you can use for everything.
I don't know. It was here when I moved in with my bf.
this looks amazing !!!! can I use strong bread flour ? do you suggest the same amount if I prefer to use that ?? thank u
Yes, use the same amount
Do these work well with wholewheat flour?
Not as a straight substitution, no.
BUT if you really must...reduce the amount of flour as whole wheat absorbs more liquid. You may want to sift out the bran from your flour at first until after the first rise. Then knead the bran back in afterwards. This helps the texture be a little less heavy. But still...you gotta lower your expectations. Good luck!
@@marystestkitchen I want to go down the rabbit hole of flour experimentation. Buckwheat, chickpea, teff, etc.
would this work with Whole Wheat flour?
I hope you’re well Mary! Missing your recipe videos!
I'm back now :-)
So cool! Ive been meaning to find a nice fluffy big vegan milk bread recipe!! These are beautiful! Sorry about your tendonitis. Don't know if anyone's ever told you, but your voice reminds me A LOT of the Sailor Moon VIZ dub. Which is definitely a good thing
oh haha okay I will take that as a compliment! Thanks so much for watching :-) My tendonitis is much better these days (although I still avoid hand-kneading as much as possible).
SOS I need a reliable frying (preferably with lid) in two sizes (preferable about 8&10 inch or 20/26cm) that is nonstick and is durable. Any suggestions??
nope
none of my nonstick pans are nonstick anymore.
I prefer my carbon steel wok which you can season to make it nonstick
hi mary i made these milk bread but..
1. the breads were very thick and nearly hard... (i used ap flour)
2. i used the maple syrup glaze on top but it made it nearly unedible bc of how hard it turned.. is that normal ?
3. i used a cake pan to bake half and a cookie pan to bake the other half. why was the cake pan bread somewhat softer than the cookie pan bread? (they were all still somewhat hard though!)
how do i fix these?
they were still delicious regardless though so thank you
Have you checked out my blog post on troubleshooting yeast and bread? It sounds like something wrong at the yeast blooming stage...or oven too hot...or not rising enough..
They look delicious! Can you make smaller dinner rolls? ☺
Totally! Just keep an eye on them during baking as smaller rolls may bake faster
Can i use almond flour?
No, only wheat based all purpose flour for this recipe
Hi, Mary!!!
Hope you're doing well!! Miss watching your videos.
🙏💛🙏💛🙏💛🙏
Good morning!
How can you storage dough for later
I don't
Will this work with gluten free bread flour?
Sorry probably not
Can I use bread flour ?
Thanks !
Yes totally! You might have to adjust the flour amounts. Just add a little less at first and adjust from there.
I tried to make these in a toaster oven and they were to big lol, I just cut them into 12 pieces instead of six 👍🏽 great recipe.
Nice work around! I'm so glad you could enjoy the recipe thanks for sharing🤗
Love it
Thank you so much!
Even i try today uh my god so good really love it
@@harpalgill5935 yay! I'm so happy to hear it! Thank you for giving my recipe a try :-)
Is vegan butter mandatory in this recipe? Will love to make it but I don't have vegan butter :( LOOKS AMAZING AS ALWAYS!!!
coconut oil, deodorised
Well,...yes it sort of is as it plays a part in both texture and flavour. However, coconut cream (just the solid part when you refrigerate a can of coconut milk) may work and give you a nice coconut-y flavour. I don't recommend straight coconut oil.
Can you make one that is gluten free?
Can i use other flour? I have gestational diabetes and I cant have to much glucose.
Can these be made Gluten Free?
Ooh! That looks so good! I used to love milk bread! Sadly, I have to be gluten-free now :-( Will this work with GF APF?
No, very sorry it will not
maybe there are gluten free tangzhong or yudane bread
Add the 2 TBS to the doe or it will be to buttery so 1/4 a cup of butter and later on 2 tbs of flour
I"m not sure what you mean. Just follow the recipe 🤗it will be all good
I hope u are doing well Mary. 🧡
I am...now haha Thank you so much
Hi Mary, do you have a recipe for gluten free, vegan, refined sugar free hamburger buns or rolls?
No 🤷♀️
@@marystestkitchen Thanks. I just saw your Q&A below which pretty much answered my questions.
Can we get the recipie for your korean cream cheese garlic bread please 💞
I think its linked in the description? Else you can find it on the front page of my blog marystestkitchen.com 😊
Very nice 👍
Sooo delicious looking! But if I turn on the oven in summer I may die drowned in my own sweat 🥵
I would love to help getting these recipes and Mary's channel to as much people as possible by translating the subtitles to Spanish. Does anyone know how to do it?
Please try the Filipino UBE CHEESE PANDESAL
Love you, friend. Hope you're doing well.
I am! thank you so much. You too!
Hmmmm just when I was thinking about going keto😭 but that bread tho!!😋😋
I wish I had a mixer like yours. They are so expensive.
QVC, offers 4 to 5 installed payment plans. You don't have to wait on the product for it is shipped immediately.
Or if you save up you money little by little, you buy a kitchen aid 4.5 quart stand mixer (the classic one) when they go on sale. It happens frequently a couple times a year at multiple store and even on amazon for about $300 Canadian! (In fact I just searched it up and at a couple of stores like Hudson Bay and Lowe’s it’s on a price drop for $270, happens super frequently)!
Yeah, it's true. I saved up for years for this one. But it really has been worth the investment. I hope you can still make it though
@@sady1139
That's true! My sister just recently purchased one on QVC on sale with 5 attachments included 4.5 quart and the shield. I think for $300.00.
@@marystestkitchen
That's awesome!!
It feels good to save up for something that you really want and then finally obtaining it!
#reciperequest
A simple yet tasty, enchilada recipe, mushroom ravioli and yummy mock meat loaf! 😋
sounds wonderful. Have you seen my vegan enchilada recipe yet? Still a favourite of mine :-)
www.marystestkitchen.com/vegan-enchiladas-recipe/
@@marystestkitchen
I will check it out!
Thanks do much for all that you do!!! 😀❣️
Why use cornstarch for tangzhong
This is not a true tangzhong as I'm doing a one bowl. I've tested it many ways and with cornstarch gets the closest results without actually cooking on the stove.
Mary's Test Kitchen how do they differ if u use all flour in this method?????
Please make a Vegan oxtail recipe
sorry, that is not in the plan. But if you look it up, there's already a good video on youtube for it
Mary, you are smart and witty! Love it! You are now my imaginary friend! Does that make sense since you're actually a real person! 😂🤔😁
Wow, thank you!
@@marystestkitchen
You're welcome!
😃🦋😃🦋😃🦋😃
You're pretty awesome! This is coming from a introvert! 🤭
@@Steps-fr9lr she is! And as a fellow introvert, I also feel comforted by Mary's presence. Glad not to be alone in this 💛
@@monica_.
👋👋👋👋👋
Hello, my fellow introvert! Yes, Mary's presences is calming indeed. 😀
@@Steps-fr9lr 💛💛💛