Harissa-Tahini Sauce

Tahini sauce with an upgrade with the help of harissa – this sauce is irresistibly good and will take your food to a whole new level

Tahini sauce and I were first introduced to each other by a friend when we were eating our falafel sandwich. It was like “Juju, this is Tahini Sauce and Tahini Sauce, this is Juju.” It was real love that I even told my friend I want that sauce whenever we order anything from that cafeteria. I put that sauce in almost everything I eat! My friend always gives me her sauce and even tells me “here, drink your milk”. Yep! I drink the sauce! I made tahini sauce with harissa several times and brought it with me to go with our sandwiches at work and she was amazed as she haven’t thought of mixing harissa with tahini sauce. We’ve lost contact and haven’t had tahini sauce until I started doing Whole30.

While doing the Whole30 program, I needed a sauce that will be great with almost everything – roast veggies, roast chicken, salads, etc. Then an old love came back to my life – harissa tahini sauce. This suddenly became a very important thing inside my fridge that I panic once it’s close to an end. I get bottles and bottles of tahini and tubes of harissa. Well, that was before this homemade harissa. After making that harissa, of course, this amazing sauce has to be shared and to be the star of this post… so here’s the amazing harissa-tahini sauce.

Harissa-tahini sauce is simply tahini sauce with a level up. Harissa is added to give it a kick. Since harissa has a smoky flavor, it gives the tahini sauce a very fantastic ending! This sauce is superb with anything roasted, perfect with sandwiches, even with salad (I’ve tried this with chicken fajita salad and it was amazing), as a dipping sauce… and so much more!! I’ve also tried this many times with Elaine’s ‘Marinated Cauliflower Nirvana’ and it was insanely good!

Roasted Potatoes and Butternut Squash with Harissa-Tahini Sauce

I am taking this with me at the amazing Fiesta Friday # 175. This week is of course hosted  by the lovely Angie. Our co-hosts this week are Monika and Suzanne.

Harissa Tahini Sauce

Harissa Tahini Sauce 2


  • 1/2 cup tahini
  • 3 tbsp freshly squeezed lemon juice
  • 1/2 cup water
  • 2 tbsp white vinegar*
  • 1 – 1 1/2 tbsp harissa
  • Salt, to taste


  1. In a bowl or jug, add tahini and lemon juice. Add water while whisking. (You can add little or more).
  2. Add in vinegar (if using), harissa and salt. Taste and adjust accordingly.
  3. Transfer to a thoroughly cleaned jar.


I like the taste of vinegar in this sauce. You can omit and replace with lemon juice. Then adjust to your liking.

The sauce will thicken slightly as it sits inside the fridge. If you want to thin it out, you can add water and mix.

This will be good until 2-3 days. I always finish this on the second day, and rarely be able to last until day 3 coz I finish it like crazy!


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Homemade Harissa

A fiery pepper paste that will surely enhance your dishes – it is spicy, smoky and way better than the store bought ones. 

Homemade Harissa 3

So I was once told by an ex-colleague that I cannot make my own harissa. Well, to my ex-colleague: guess what? I have made my own harissa!👊🏻😜

This is one of the things I’ve always wanted to make. Although it may sound very easy, I was still intimidated by the thought of homemade harissa. I got very good comments on the harissa-tahini sauce when I shared the recipe of Potato Hash With Harissa-Tahini Sauce, so I was inspired! Since this is my first homemade harissa, I started with the basic – only having lemon and garlic as the flavor enhancers. Next time, I will explore and add star anise and caraway like what Kellie did and also experiment on other dried chilies like what Elaine did. Truly, they inspired me both to finally make harissa.

Homemade Harissa 2

The harissa was insanely good – the smell, the taste, the color – everything!! I used the red chilies I have dried and used ancho chilies coz they were the only ones I had… but the result was fantastic that I was running around holding my blender to show off my first homemade harissa. After having that crazy comment that I couldn’t make my own harissa, why wouldn’t I show off? 😀 The harissa I am using from the store is also very good and very convenient, but making your own harissa is even better coz you know what’s in it, right? So why don’t you start making your own now? 😀 It is good for soups, with hummus, tahini and so much more!

Homemade Harissa 1

I am sharing this with my friends at Fiesta Friday at this week’s amazing Fiesta Friday # 174. I hope you will love this one.

Homemade Harissa


  • 2 dried ancho chilies
  • 2 dried red chiies
  • 1 cup boiling water
  • 300g total of whole red bell peppers
  • 2 large cloves of garlic, peeled and crushed
  • 2 tbsp freshly squeezed lemon juice
  • Salt, to taste
  • 1-2 tbsp olive oil


  1. In a bowl, add ancho chilies and red chilies. Add boiling water and cover. Leave for 30 minutes, until soften).
  2. While waiting for the dried chilies to soften, let’s roast the red bell peppers: Wash and dry your whole red bell peppers. Roast them until charred. (I roasted my bell peppers on the stove top, turning them frequently until charred and soft.) Click here to see ways on how to roast bell peppers. When the bell peppers are charred and soft, place them in a bowl and cover. Leave for 5 minutes. After 5 minutes, place them on your work surface and peel those peppers away. Also, remove the tops and the seeds. Place in a blender (or food processor) and set aside.
  3. Going back to the dried chilies: When they are soft, take them out from the water and remove the seeds and cut off the top. Reserve chili water just in case you need them later on. When all seed and tops are removed, place them in a blender along with the roasted and peeled red bell peppers, garlic, lemon juice and 1 tbsp olive oil.
  4. Keep the blender running until you get the desired consistency. You can add from the reserved chili water, if necessary and/or add another tbsp of olive oil and lemon juice. Add salt to taste.
  5. Keep inside the fridge in a sterilized jar.


This recipe makes about 1 1/4 cups of harissa.

This lasted for 2 weeks inside my fridge.

Source recipe: Homemade Harissa by Half Baked Harvest


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Tuna Salad with Harissa-Tahini Sauce

Simple tuna salad with harissa tahini sauce as the dressing – very easy to prepare and such a filling meal

My colleague and I had a short talk:

Colleague: Juju, what did you have for breakfast?

Me: I had canned tuna and boiled egg. 

Colleague: What? Canned tuna? Isn’t very heavy on your tummy?

Me: It was just one can of tuna. It’s not heavy on my tummy *while holding my tummy feeling very full*

Colleague: I admire you – you can eat one can of tuna early. 

Me: I can eat anything anytime of the day. 

After that talk, I thought that maybe it was heavy… or was it just a filling meal? Or is the feeling the same?

Ramadan has already started and with the low energy I am having during this month, I need to prepare meals that are quick and easy, but very filling like this tuna salad.

This tuna salad has few ingredients that you may already have on hand. I was feeling a little creative, so I thought of having harissa tahini sauce as the ‘dressing’. I am very much happy that it turned out really nice. This salad has the mixture of tuna in water, onion, tomato, jalapeño, salt, pepper then harissa tahini sauce. They can be enjoyed like that or your can add lettuce or any other veggies you’d love. You can also add pickled jalapeños or other pickled veggies. Pickle relish works well, too.

I am bringing this delicious salad at the amazing Fiesta Friday party, hosted by Angie. Our co-hosts for this week are Lindy and Paula.

Tuna Salad with Harissa-Tahini Sauce



  • 2 canned tuna in water, drained
  • 1/3 cup onion, chopped
  • 1/3 cup tomatoes, chopped
  • 1/2 tbsp jalapenos, seeds removed and chopped
  • Salt & pepper, to taste
  • chopped pickled veggies (optional)
  • Harissa-tahini sauce (recipe below, optional)
  • Lettuce, to serve (or you can pick any salad veggies you like


  1. In a bowl, mix drained tuna, chopped onions, tomatoes and jalapenos. Add salt and pepper according to your taste.
  2. Serve with harissa-tahini sauce and leaves/veggies of your choice.
For the harissa-tahini sauce:
  • 1/4 cup tahini
  • 3-4 tbsp freshly squeezed lemon juice
  • Warm water
  • 1 tsp harrisa paste
  • Salt, to taste
  1.  In a bowl, place tahini sauce. Start off by adding 3 tbsp lemon juice. Add water until desired consistency. Add in harissa paste (you can reduce the quantity or add more). Add salt. Do a taste test and adjust according to your preference. I love mine lemony, a little salty and not too thick and runny… and with a bit of kick from the harissa.

Thank you so much and I hope you enjoy! 

Happy Fiesta Friday and Ramadan Mubarak to all observing the holy month. 


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Homemade Mayonnaise

Homemade mayonnaise is not as complicated as you thought. It is really easy to make, super smooth and delicious. It’s healthier than the store-bought ones. 

There’s nothing more delicious than a homemade mayonnaise.

I’ve been telling myself to make mayonnaise at home. I’ve read reviews about failures and being upset about it. Oh, wait… I’ve tried making garlic mayonnaise myself long, long ago and it was a bad idea. After that, I’ve deleted the idea of homemade mayonnaise from my system.

Following Whole30 rules changed everything. I had two choices – read labels of all jars of mayonnaise from the store to see if there is something Whole30 compliant or make my own. I chose the second one. According to the tips I’ve read when you want to make your own mayonnaise, you have to bear in mind these two – use good quality extra light olive oil and you have to pour the olive oil thru the food processor’s mouth VERY slowly (that’s when you are using food processor). I don’t have a problem with the first one. The second one? I thought it was very boring. I needed something to do while pouring the oil, but I thought I need to focus. Okay, I took the boring job.

It was indeed a boring job, but the result was fantastic. The mayonnaise came out really smooth and delicious. I never missed the usual mayonnaise I am getting from the store. Apart from it’s delicious, it’s also healthier than store-bought ones.

I hope my Fiesta Friday Friends would love this one as I am taking this to this week’s Fiesta Friday #170, a party created by our lovely Angie. Our co-hosts this week are Monika and Sue.

Homemade Mayonnaise

Whole30 Mayonnaise


  • 1 ¼ cup extra light olive oil, divided (I used this brand)
  • 1 egg, room temperature and good one
  • ¼ teaspoon mustard powder
  • ½ teaspoon salt
  • 1-2 tbsp freshly squeezed lemon juice


  1. In your food processor, combine egg, ¼ cup extra light olive oil, mustard powder and salt. Mix well.
  2. Turn on the food processor on the lowest speed. While it is running, very slowly drizzle 1 cup of extra light olive oil. This may take some time, but it works.
  3. After adding all remaining oil and the mixture has emulsified, remove the blade from the food processor. Add lemon juice one at a time and gently mix with a spoon. (Please note that while adding lemon juice, the mixture becomes thinner.)

Source recipe: Whole 30 Mayo

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻


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Featured at: Fiesta Friday #171

Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Grilled chicken and grilled pineapple salsa wrapped in homemade spinach flatbread, drizzled with (another) homemade healthy ranch dressing – delicious, healthy and refreshing


My brain has been so full of leafy greens and pineapple that my naughty buddies (a.k.a. rice, pasta and sorts…) were a bit upset saying that I don’t think about them that much. I could see leafy greens on the one side and pineapple on the other, not knowing if they would ever want to be BFFs. I told them they should help me and I was happy that they did. I caught them arguing few times that they can be together as one, but not to the point of being healthy. Oh, I almost forgot that this is a healthy recipe challenge with pineapple and leafy greens to go with it.


I wasn’t exactly sure if I can pass the ‘healthy test’, but when Angie told me that when there are greens and pineapples, it’s healthy. 😛 So maybe I can get a passing grade for my homework… Maybe… 😀

I’ve thought of salad and smoothies, but I want to challenge myself more (hey, it’s fun!) so the last thing that came to mind is something sandwich. The best option I had in mind was to make my own spinach tortillas that later became spinach flatbread.


So… there came chicken and grilled pineapple salsa wrapped in spinach flatbread… and let us not forget to drizzle with homemade ranch dressing! The chicken wrap was so filling and refreshing at the same time… and healthier. It was really good not feeling that guilt after eating these wraps. And oh, did I say “after eating these wraps”? It was a mistake; I ate only one. I hope you believe me this time. 😀 I should have put more grilled pineapple salsa, but overall, the taste was really good!


This Fiesta Friday Healthy Recipe Challenge is so much fun. It indeed made me get out from my comfort zone and made something healthy and new. And I am glad that I almost everything is homemade – from the flatbread to salsa up to the dressing. I feel great! Thank you, Angie!

Now, let me share with you the recipe of this delicious wrap. I did post individual recipe for the fillings, but I will also share them below.

Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa


  • Grilled chicken
  • Spinach flatbread, homemade (recipe below) or store-bought
  • Grilled pineapple salsa (recipe below)
  • Homemade healthy ranch dressing (optional)
  • Fresh parsley, to garnish
For the grilled chicken, you can use your own grilled chicken recipe or try this All-Purpose Grilled Chicken.
For the spinach flatbreads:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.
  12. Transfer to a lint-free towel and keep in an air-tight container until ready to use.


For the grilled pineapple salsa:

  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

To assemble:

  1. Cut up your chicken. Chunks or vertically sliced is fine.
  2. Place your flatbread on a surface. Fill with grilled chicken. Top with grilled pineapple salsa.
  3. Optional: drizzle with homemade ranch dressing and fresh parsley.
  4. Wrap and enjoy your meal. 😉


This can be topped with less salt and less fat white cheese, too. Oh, I could imagine how good it could be! 

The bread can be folded into two and press using a double/press grill pan. 


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Grilled Pineapple Salsa

Sweet, smoky and tropical pineapple salsa – the grilled ‘effect’ will make you eat the whole thing. Perfect as side dish, sandwich/wrap filling or with salad 


So Fiesta Friday Healthy Recipe Challenge started kicking in. When Angie revealed the rules and the recipe should have pineapples in it, I still didn’t know what to do. It took a while until grilled pineapple salsa came to mind. The only thing left? Leafy greens. Hmm…

Before I finally proceed with my Fiesta Friday Healthy Challenge entry, let me just talk about this grilled pineapple salsa…

I love fruit-based salsa/salad and mango is my favorite. Since this challenge requires pineapple, I’d say bye bye for a while to my favorite fruit. I knew fresh pineapples aren’t that sweet like the one in can if you pick a good fruit. How to pick? Don’t ask me – ask the store fruit ninja (a.k.a. the ones who is in-charge with fruits at your local grocery store).


I was planning to “coat” this with sugar syrup, but that’s a big No, No for now… In my experience in grilling the pineapples, the tang disappears, but dries out a little. I did mix 4 slices of grilled pineapple with the non-grilled ones and it came out perfect. I grilled this in a pan, but if you char-grill the pineapples and the veggies, it will give you a deliciously smoky flavor. If you are not a fan like me, you can also check out this post for the trick on how to get the smoky effect. I also grilled red bell peppers and onions to come along with the salsa. Added some cucumber, tomatoes and squeeze of lemon juice… and I got amazing salsa! 😉


Grilled Pineapple Salsa

  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.


This can be served as a filling for sandwiches, wraps or can be added to a salad. This can also be used as a side dish or can be eaten with tortillas, flat breads or crackers. 

I served this as a filling and as a “dip” / side dish to my Spinach Flatbread. Heading over to Fiesta Friday # 155 to bring this delicious salsa.


Healthy Ranch Dressing

Healthier ranch dressing that can be used in salads, wraps or sandwiches. Refreshing and better than store-bought ones. 


Oh, yes! You are on the right blog. This is still me. 😀 Is this the first time you are seeing the word ‘healthy’ on the title of my post? I guess so. Hmm, let us hope that this will not be the last time. 😀

I think I am trying to explore again as I’ve been thinking of making homemade salad dressing for some time now. My favorite is Caesar dressing, but was not able to find anchovies so I opted for something new (for me) and healthier. I suddenly thought of ranch dressing and I settled for it.


Ranch dressing or any salad dressing is better when made from home as you know what you’re putting inside your body.

In this ranch dressing, I used 0% fat and organic Greek yogurt. This came out so refreshing and perfect with any kind of salad or can be used in sandwiches or wraps, too.


I am sharing this with my Fiesta Friday friends at this week’s Fiesta Friday # 155. I hope Angie and the rest of the gang will love this. 😀

Healthy Ranch Dressing

  • 1/2 tsp fresh dill, chopped
  • 1/2 tsp fresh parsley, chopped
  • 1/2 cup plain Greek yogurt, fat-free
  • 1 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  1. In a bowl, combine all ingredients and mix well.
  2. Do a taste test and adjust accordingly.
  3. Transfer to a container and chill inside the fridge.


1/4 tsp each of dried dill and parsley can be used instead of fresh ones.

This dressing can last up to 3 days inside the fridge or check how many days your yogurt must be consumed after opening.

This dressing can be used in salad, sandwiches or wraps.

This recipe yields 1/2 cup / 125 ml of dressing, but can be doubled or tripled… 

I hope you like this recipe and let me know. 😉

Ginger Garlic Paste

Being so busy these days, my mind wants to rest, but my body wants to be in the kitchen. Though cooking is a stress-reliever, there are times that I just want to be in bed and sleep.

I was in a grocery store looking for something to take with me so I can finally make the recipe I am scheduled to do. I was very tired that day and I thought of buying myself a bottled ginger garlic paste instead of making one. With the thought of skinning the ginger and garlic – no, thank you! I was about to get one, but when I saw the bottled paste, I didn’t like it. So I told myself – “Okay! I will make my own.”

Ginger Garlic Paste - TNSCC
I know you see pieces of garlic. That’s what you get when you are lazy chopping the garlic. 😛

There are versions that doesn’t use turmeric powder, so they are very light in color. I love mine yellowish (and I love turmeric), so I added some color.

I also thought of not blogging this because I don’t know if I can call this a recipe as it is very easy, but I also told myself that this is my first step of trying Indian foods, why not?

I have learned that ginger garlic paste is widely used in Indian cooking, so I bring you my first Indian-cooking experience. 🙂

Ginger Garlic Paste

  • Servings: 1/2 cup
  • Difficulty: easy
  • Print


  • 1/2 cup ginger, roughly chopped
  • 1/2 cup garlic, chopped
  • 1/4 turmeric powder
  • 1/2 tsp salt
  • 1/4 tsp oil


  1. Wash and peel the ginger, then roughly chop.
  2. Peel garlic.
  3. In a food processor or blender, place ginger and garlic. Pulse until it turns into a fine paste.
  4. Add oil, salt and turmeric powder. Mix very well to get an even color.
  5. Transfer in a can container.
  6. Keep in the fridge until read to use.

Source recipe: Homemade Ginger Garlic Paste by Spicy Treats


The recipe can be doubled. If your blender/food processor is small, this can be done in batches. 

If handled properly (stored in a sterilized hit-tight jar), this can last up to two to three weeks as per the source recipe. 

 I am bringing this at Fiesta Friday #110 where me and Apsara are co-hosting, with Angie as our amazing host.

Happy Fiesta Friday!


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{Versions & Verdicts} Dini’s Best Spicy Sweet Chili Sauce

The best sweet chili sauce I have ever tasted!

Sweet Chili Sauce - TNSCC 1

As a person who loves to cook (and eat), I always have pantry-must-haves – two types of ketchups (banana and tomato), vinegars (apple cider, rice vinegar and the white one), dried powders, blah blah blah… and dipping sauce and that is sweet chili sauce. I always have a bottle or two and I make sure to buy one before it’s all gone. I can’t be out of sweet chili sauce or else there will be chaos. 😀 I don’t use them that much, but if I begin to, I could finish half of the bottle at once. And no, I don’t drink it. Really. 😀

Sweet Chili Sauce - TNSCC 4

I’ve always wanted to make my own sweet chili sauce, but I don’t want to use fresh red chilies. So when I found Dini’s Best Spicy Sweet Chili Sauce, I just couldn’t let it pass. I love how she used Sambal Oelek instead of fresh red chilies. I mean, it’s mess and hassle free. Let’s say I am not too friendly with slicing/chopping things off.

Sambal Oelek
Sambal Oelek

This sauce is amazingly good even without the presence of cayenne powder. The house smelled incredible while I was making this. I could not easily forget the smell or the taste of something I really, really love… but when I made this and got to taste it, I forgot how the store-bought sweet chili sauce smells and tastes like. And it only means one thing – I have to ditch the store-bought one and make this more often.

Sweet Chili Sauce - TNSCC 2

As I am writing this, I still have half of the recipe sitting beautifully inside the fridge and soon to be devoured with some eggplant omelette and a good serving of rice. Yum! 😀

Sweet Chili Sauce


  • 1 ½ tbsp cornflour
  • 2 tbsp water
  • ½ cup rice vinegar
  • 1 cup water
  • 120g white sugar
  • 4 garlic cloves, chopped finely
  • 1 tbsp soy sauce
  • 63g Sambal Oelek


  1. In a small bowl, mix cornflour and water. Set aside.
  2. In a nonstick sauce pan, add in the rest of the ingredients and over a medium-high heat, simmer for 10 minutes.
  3. Add in the cornflour-water mixture and continue simmering until the sauce has thickened.
  4. Let cool a little and transfer to a sterilized air-tight glass jar to keep it longer.
  5. Let cool to room temperature before storing inside the fridge.


1/2 tsp cayenne pepper can also be added for an extra kick. 

2-3 bird’s eye chili can be used (instead of Sambal Oelek) which I think will give you a  mildly hot kick. 

This yields about 1 1/2 cups.

Source recipe: The Best Spicy Sweet Chili Sauce by The Flavor Bender

Sweet Chili Sauce - TNSCC 3
I wanted to show you how it looks like, but I can’t get a clear shot. 😦

I am thankful to Dini for sharing this very wonderful recipe that I am sure I am going to make frequently. Dini has such an amazing, amazing blog and mouth-watering, tempting GIFs. 😀 If you haven’t visited her yet, now is the right time. 😀 Just go to The Flavor Bender and you’ll see what I am talking about. 😉

I am sharing this sweet chili sauce with my friends at Fiesta Friday # 108, an awesome party hosted by Angie and co-hosted by Suzanne and Zeba.

I wish you also try this recipe and I am sure you’d not regret it. I wish you all a lovely weekend, and…

Wishing you a day full of smiles! 😀 😀 😀


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