I really expected the hard reset to be Alex standing in an empty field with a bag full of durum wheat, getting ready for sowing.

@Laurabeck329

2 жыл бұрын

I wouldn't put it past him tbh

@nourmasalkhi9004

2 жыл бұрын

He's not Frank from Epicurious

@majcrash

2 жыл бұрын

It's too late in the year for that. If this keeps up, though, maybe next year.

@KainYusanagi

2 жыл бұрын

@@majcrash have you never heard of winter wheat?

@peterszarvas94

2 жыл бұрын

Omg I laughed so loud But to be honest, I wouldn't be surprised

If I learned anything from this series, it's that no amount of failure can stop Alex, truly an inspiration. Don't give up, you're so close!!!

@65fhd4d6h5

2 жыл бұрын

And also that making your own dried pasta is not worth it, lol.

@davidepannone6021

2 жыл бұрын

Or maybe we should also learn to be more appreciative about something that looks so simple and convenient as dry pasta.

@GigaDavy91

2 жыл бұрын

You should see software engineers around the world

@forum132

2 жыл бұрын

Pravi glumac...

@forum132

2 жыл бұрын

act al lot ???

Poor Alex. Imagine going insane because of Pasta

@benferris3415

2 жыл бұрын

And mash

@benferris3415

2 жыл бұрын

And meatballs

@benferris3415

2 жыл бұрын

Come to think about it he's not very mentally stable when it comes to food

@PomlacAvdu

2 жыл бұрын

You're not already? I thought we all were ...

@QuizMasterEntertainment

2 жыл бұрын

You say it like he's the first one

Hey Alex, looking at your dryer setup I expect that the humidity readings you're getting are levelling off at about the level of humidity in the room. If you sealed the box more thoroughly and put some dessicant (e.g. calcium chloride chips) in your return ducting you should be able to drop the humidity lower.

@RaphaelAguirre

2 жыл бұрын

This

@ntmh

2 жыл бұрын

Or put a dehumidifier in the room

@gordanbabic8028

2 жыл бұрын

if it is recirculating the same air I don't know how it can dehumidify anything in the first place

@u140550

2 жыл бұрын

I agree, but I also disagree as I think he wants to do it as natural as he can with out using chemicals or other tricks to lower humidity, I think there could be other ways.

@Chlorate299

2 жыл бұрын

@@u140550 Using a dessicant to absorb moisture from the air is not adding "chemicals" to the pasta... It's a lot more achievable than attempting to build some sort of condensing system into his hacked food dehydrator.

The absolute dedication to this series is staggering. I think it's the best one you've done so far.

@MosesJrLin

2 жыл бұрын

agree

@RedRisotto

2 жыл бұрын

@@MosesJrLin Yeah, it's awesome. This is a great series... (Pizza one was nice too.) (copied my reply to A here. ->) I am not a pasta maker... Did work as teen in a pottery factory in the summers... Looking at the pasta coming out of your extruder - it is very dry. Drying something that is already too dry makes it brittle... Slightly more moisture!? Second: (no, idea here either... just a guess...) You are still have too much humidity in the drier when a drying cycle stops - keep airflow going when heater goes off? Dried pasta is hard... the only thing that can make that happen is starch/gluten, no? It is not happening...Lack of moisture AND/OR you are adding your "dough" in to the machine too quickly? Make it... let it sit (covered/well for it to develop a bit) - then add to the machine? Again, I know nothing about this... I made plates from which pasta was eaten... not the actual pasta.

@Vfulncchl

2 жыл бұрын

This and the noodle thing are insanely good

@ShipCreek

2 жыл бұрын

I think that about every series🤣👍

This isn't a cooking masterclass any more, it's a masterclass in PERSISTENCE! And I'm totally here for that.

13:42 Salut! ALEX There maybe those problems i see in the pasta. 1) Your pasta dough/mixture is too dry to start with; You must give more hydration in semolina and resting time before putting it into extruder. [Thus coming to the second problem] 2)The problem here seems to be the humidity left in the pasta in the resting stage. Pasta while drying....as Andrea Cavallari said....the humidity loss must not be too early and too much. While a pasta dried...it dries in heat and humidity...at this time the pasta should be getting a little bit cooked....as while raw semolina has no structural integrity; but when it cooks it bonds to each other and gets very strong,hard and durable. The humidity level needs to be increased. HOPE THIS HELPS.

@jscotthamilton5809

2 жыл бұрын

I was wondering the same thing. At least in bread making, after the water is added to the dough it is allowed to rest to give time for the dough to autolyse (this can be done before adding yeast, see the King Arthur Flour web site). There is some chemistry going on during autolysis that lets the gluten bonds begin to form. I'm guessing the cracking is happening in the dry pasta because the gluten bonds never had a chance to form a strong matrix pre-extrusion. Was the water being taken out of the dough in the drying process before it had a chance to do its job?

@459_nilavratbera4

2 жыл бұрын

@@jscotthamilton5809 Yes. Your point is correct; even i feel that the Semolina mixture appeared to be too dry.... putting more water and resting it for ~20 minutes before putting it into extruder,would result in a structurally strong and hard pasta. Being and INDIAN....we never had the culture of making pasta,but we have lots and lots of recipes with semolina to go on...from making a soft flatbread or a hard crisp snack....though in every other recipes we allow the semolina to absorb the water first before working it out....as we know semolina absorbs a lot of water,thus allowing it to absorb the adequate amount of water before working it results a unform mixture/dough.

@JohnnyTortel

2 жыл бұрын

I also feel the dough's hydration and resting time are likely part of the problem. I've been making handmade pasta for the last two years and although I've made more fresh egg pasta than dry semolina pasta, one of the most important thing I've learned is that even slight changes in hydration have a big impact on the final product. In his pasta factory tour we don't really get a good glimpse at the dough but it looks more wet than the dough Alex makes. A minimum of resting time is also important, I let my dough rest for at least 3 hours before I roll it because it makes the dough quite stronger. Also there is a big difference of pressure between Alex's extruder and those industrial ones. Maybe all that extra pressure helps the pasta to be structurally sound even with the low hydration and low resting time. of the dough

@Bahia_Woodworks

2 жыл бұрын

I think there are a couple of things going on here; the first is it appears that this is the first time for Alex to use that particular semolina. I know from making pizza that depending on the flour used the hydration level changes; could be one of the problems here. 2nd issue I believe he over dried it because he was relying on chamber humidity and not the hydration level of the pasta.

@MayorMcheese12

2 жыл бұрын

Shouldn't be be using eggs and not water? Every time I see someone make pasta they use eggs. They may add a little water but mostly eggs

Despite all the time and research, its kind of amazing just how something like dried pasta is so difficult to create. Something that we take for granted so often, that holds its shape and texture.... but the amount of things that have to be perfect in the process is phenomenal.

You should check commercial vs your pasta in a microscope, both before and after drying! Might be something structural on the microscopic level that could give you some clues on what to go for in terms of rigidity. Best of luck!

@KBA3AP

2 жыл бұрын

There's obviously a difference in rigidity, but looking at it will not necessarily point to the cause of said difference.

@elaadt

2 жыл бұрын

Next episode: Alex builds his own microscope.

@Aquelzor

2 жыл бұрын

@@KBA3AP not necessarily, but how will one know before looking? Knowing Alex's nerdy engineer side, I doubt he'd be able to resist checking it out 😏

@FrenchGuyCooking

2 жыл бұрын

I did. I bought a microscope just for that but in the end it did not reveal anything worth being shared

@shallowandpedantic2320

2 жыл бұрын

​@@FrenchGuyCooking 😂 The fact you bought a microscope for a youtube video about making pasta... it's why I love this channel. Thank you Alex.

Who could have ever imagined humble pasta can generate so much drama! And now we are all holding our breath waiting for the next turn of this pasta saga!! Keep going, Alex!

I’ve never been so heartbroken about someone else’s pasta 🥺

Looks like Alex got his first real challenge!!! I’ve watched his channel for a while now and whenever he does a series I feel like he knows the true answer/solution a couple episodes before the finale. This one’s different. Looking forward to his eventual victory!

Man. My heart dropped for you. You got this. We all believe in you.

Have you ever thought about growing your own edible mushrooms? I’ve actually gotten into it recently, and it’s pretty interesting and not that easy. There’s quite a lot of science that goes into it.

@richyket661

2 жыл бұрын

You can buy a mushroom growing kit for like 30 dollars. There are other kits that can go for $200+ but the yeald is way better. I'd say its a very do-able project for him.

@Svendrys

2 жыл бұрын

Stop giving him ideas he is going insane already! :D 7:25

@___echo___

2 жыл бұрын

Isn't it just keeping your growing substrate sterile the hard part?

@Clinsunset

2 жыл бұрын

@@___echo___ Light and humidity settings are also quite the challenge sometimes.

@___echo___

2 жыл бұрын

@@Clinsunset right, I forgot about humidity, I'm about to start growing for my first time soon and I figured a some kind of enclosed space with a cheap humidifier (probably connected to some arduino with a humidity sensor to activateit) and occasional airflow could maybe take care of that

I doubt there's anyone on this earth as determined and persistent as you Alex. Hats off, I would have given up halfway the process. Don't give up now you're so close. 😁

I am elated to have found your channel. I only happened upon it yesterday and binged the entire mother sauces and dried pasta series. I come from India and love exploring western cooking and techniques. Thank you so much for your detail oriented approach to cooking! You are absolutely fascinating and utterly hillarious!!

@Adarshagrawa

2 жыл бұрын

look at the pizza serise. I am very fond of that.

@ecliptix1

2 жыл бұрын

The ramen series is also really good

@SolWake

2 жыл бұрын

OMG, all the series... I'm so excited for you to watch Pizza, Ramen, and Meatball for the first time!

You're the man alex. Noone else is crazy enough to go on this adventure and film the insanity

Alex is probably my favorite creator on all of KZread. The quality of content is amazing

I came here for the pasta, stayed for the life lessons. I'm rooting for you, Alex!

Communication and work that you put into any series you do, it is inspiring on so many levels. Watching you persist and trying to tackle a problem from a different angle, and not to forget when someone would say you're thinking out of the box you manage to get out of an even bigger box and think outside of it. Alex you are a true inspiration of what it means working hard and only real dedication will bring the results you are looking for.

This is such an interesting series. I look at a box of pasta completely different now. I'm excited to see what you learn next.

I think the drier is the problem. It's baking the pasta proteins. You need warm max 40°C dry air followed by actively cooled and damp air. Maybe and air-conditioner with a ultrasonic mist generator.

@mgntstr

2 жыл бұрын

so how did they make dry pasta without electricity?

@ApathyBM

2 жыл бұрын

@@mgntstr Direct sunlight exposure, humid air from the wind, and much slower and longer drying times.

@Double_Vision

2 жыл бұрын

@@mgntstr In a previous episode Alex mentioned that the air currents and temperatures created by the location and geography of the hills surrounding a specific town allowed them to air dry pasta. That's only one example though.

@RedRisotto

2 жыл бұрын

Agree, I think it's the issue as well... I posted something similar after you did. Also, all flour will develop gluten when even slightly moist... Perhaps Alex is adding the dough in to the hopper too quickly? If too dry - also not using all the starch in the flour.

@RedRisotto

2 жыл бұрын

@@mgntstr Weather... It was explained in earlier episodes.

Hi Alex i just want to tell you how much I enjoy watching your videos. Im stuck at home due to covid but fortunately i found your channel. Ive been binge watching from carbonara to croissant, from chocolate croissant to now pasta making. They are all so well shot, edited, very entertaining and informative. Thanks so much for putting so much time and effort in making these videos! Please keep it up! I wish I could make videos so professional like yours one day...

Alex, your perseverance and strong denial to give up is so inspiring and contagious! Thanks a lot for this series, I've learned a lot about pasta during this time. Wish you all the best!

My suspicion is that in the office (where you also slept) the humidity was too high, so when you paused the drying process, the pasta soaked up humid air from the office (and you) and prevented the pasta from drying down to 10-15% as it should.

I've got a suggestion, but I haven't watched the whole pasta series, so it may be irrelevant. Can it be that the wooden parts of the drier collect water from air and pasta and make the drying process worse?

This is so far the best series you have done. So much learning and drama. You cannot imagine my face when I see a new chapter is up. Thanks for your hard work.

This is by far the best series you've done so far, by a long shot. The videos keep getting better and the story has character. Please keep your chin up and keep up the great work!!

I respect your dedication to everything you do Alex! I wish I become half as good as you are at this!!!! :)

If your ingredients, setup, machines, and process are perfect and it still fails, then it's probably not any one of them that's causing the pasta to fail. Rather, it could be the 'factory' itself. The degree of humidity and temperature control in the environment of the pasta machine is at a rather minimal level, even with the interior of the machine having a higher level. Or it could also just be something simple that skipped over your mind, like if your water could be 0.1% too hard, causing some minerals or such to prevent the structure of the pasta from holding or such. You're doing weird chemistry with a long process, any small oddity in any part of the long process can cause a large difference.

This is one of my favourite series on YT, so sadly I'm happy it's not over :). Keep up the good work

your dedication has gotten me back in the kitchen and going on my own journeys to make my own favorite dishes at home! very much respect and admiration to you Alex.

Thank you so much for this entire series and all the effort and work you and your team put into this ❤️

It's always super rough when a project falls apart so close to the end. Great series tho, can't say I'm upset about more episodes 😂

Alex, your tenacity and perseverance are inspiring. Keep it up, you got this!

Alex you are bringing out one banger after another. This is one of your best videos so far and possibly my favourite series. Keep it up :)

Alex this was sooo close! I think the problem may be the drier you customized, because i see that the main panel is made out of wood... And that's not optimal when it comes to humidity control i think 🤔 does it makes any sense?

The pasta dough looks too dry. It's falling apart because it was never bound together in the first place. Add a tiny bit more water and see how that turns out. Could also be too aggressive drying in which case just slowly dry them at room temperature for a week (like everyone did before there were industrial dryers).

@IanSlothieRolfe

2 жыл бұрын

I thought this too, although I am no expert. Its like when you make pastry without enough liquid, it ends up flaky.

@tv82832

2 жыл бұрын

Have you seen the pasta dough in the factory episode? It's about the same consitency.

@gregmuon

2 жыл бұрын

I think this is the issue as well. That little pasta machine is meant for small shops and restaurants, and probably doesn't have the PSI to combine pasta dough at such low hydration levels. The factory was using 100 bar! Just a little bit more water should do the trick.

@pianoforte611

2 жыл бұрын

@@tv82832 I don't agree - the factory dough sticks to itself like putty when lightly compressed. Alex's dough just barely holds together but doesn't form a single cohesive piece of dough. But as someone else pointed out - even if Alex took home some factory dough and put it through his machine, it might not bind together given the lower pressure. So he would have to add more water anyway.

@jvallas

2 жыл бұрын

@@IanSlothieRolfe Yikes, it hadn’t occurred to me, but I had a crust flake much more than I’m used to last week and, for the life of me, couldn’t figure it out. I think it was either not moist enough (but it felt just like the texture of my successful crusts), or it was the flour I used. I settled on the latter. I wouldn’t be surprised if Alex’s problem was that it was too crumbly, and/or was the unfamiliar semolina.

This series is the best work of your YT career. I especially enjoy your low-key connections with experts. Keep up the good work. Don't give up!!!

Alex, cette série sur les pâtes est juste excellente! Entre ta bonne humeur et ton humour, que ce soit dans le montage, ta gestuelle ou tes punchlines, tout est vraiment au top, merci pour tout ce que tu nous apprends et pour la qualité folle que tu mets dans tes vidéos. C'est toujours un grand plaisir à regarder et je tiens à te remercier pour tout ça =) Rdv au prochain épisode, je me réjouis de voir ça ^^

1:01 Never saw someone else put the dried pasta in the fridge and i'm Italian. Alex you already have the country respect but take out that pasta from the fridge please

“The journey is the reward” Keep working Alex, you’re close

I love this channel! Thank you for being you and always working for the answer!

This series extended way more than expected, but i have to say that literally teached me everything i know about pasta. In the first episode i actually didn’t liked pasta at all and now i cook decent pasta every other day. Thanks Alex!

Hey Alex, have you tried to use semola rimacinata instead? In my family we always use that and the pasta turns out great. Best regards from Sardinia ❣️

Hi! I just want to know if there's a specific reason about keeping pasta, semola and olive oil in the fridge, because as an italian i haven't seen that before.

Thank you for this series man! you're an absolute legend! Your videos have really, really helped me to improve my cooking, couldn't thank you enough!!!

This... is a tremendous undertaking. Kudos for the dedication! I hope you're fantastically rewarded for this great series! It reminds me of Dan Pashman's Mission: ImPASTAble series and I've been so enjoying your hair-pulling pasta journey as well!

Hey Alex ! Why do you keep all your pastas and olive oils in the fridge ? PS : really enjoyable the serie of videos on pastas ;)

@zackbryans4982

2 жыл бұрын

I think it's for a better control over the humidity, not so much about keeping it cold. He's in France, it's summer, and we just had a record high heat wave. The humidity has probably been all over the place which is real rough for flour.

@kabuki9898

2 жыл бұрын

@@zackbryans4982 Alright writing from Belgium, so i am familiar with the heat waves and fires you got ;) But good point, hadn't thought of that

As much as I admire Alex...I was really ready for this to end.

This series and your ingenity and skills in engineering, cooking, building, … is amazing. Some of the most interesting videos I’ve ever seen on youtube

I’ve loved this series and your determination! Keep it up!

loving this series, sad to see the guy from the factory was right though I wonder how Italians used to traditionally dry their pasta, back in the days before industrialization and advanced machinery

@magic_cfw

2 жыл бұрын

with their humour /s

@darelsmith2825

2 жыл бұрын

Hey Goofy! Plz, no four letter words on KZread so we can show the kids not to settle for less than perfect.

9:06 - Alex: "It's now 3am in the morning" Alex's watch: "It's 7:11"

@tristanhess5151

2 жыл бұрын

I had to check the comments to see if anyone else spotted this 🙂

man. the way you explore the food and the little tricks from the chefs improved my cooking skills by 9000. the small things are sometimes the most important.

Alex this series and your pasta journey is incredible and I love it

Alex don’t give up you’re amazing I learned a lot from this series you are an inspiration of trial and error

so much energy, drama, twists and turns during this series... LOVE IT!🥰

I almost started crying oh my. Your dedication and commitment is inspirational!

The level you deep dive into each series you produce is impressive.

OMG I'm loving this series, so much knowledge you and us are getting with it! thanks Alex!!!!♥

I'm so looking forward to the continuation of this Alex. I know it's frustrating, but it is what we do with our failures that define us. You, my friend, are not a quitter and I cannot wait to see what ideas Rome brings you.

i am soooo soooo sorry for you! I have gone emotionally through all the highs and the lows with you. I cryed when you cooked the pasta and it fell apart.... Keep on Rocking alex... cause you rock totally! I admire your patience and that you did not loose control when you faled cooking the pasta

I'm going to quote Conor McGregor when he said "I lost my mind in this game..like Vincent van Gogh. He dedicated his life to his craft and lost his mind in the process. That's happening to me." That's what I thought of when I saw you lying down on the floor and laughing. It made me think of that one specific scene of Breaking Bad when Walter White was lying on the floor and laughing like a 7 years old kid. I love the dedication and the quality of your content, Alex. Thank you for this video.

This is the best series yet ALEX!! Keep up the great work!

Man, you are an absolute beast truly enjoying your content! Can't wait for the next one !!!!!

I love seeing ur determination Alex. I’m a little sad that this wasn’t the finale. But not gonna lie. Loved this series from start to finish. I hope u learn how to fix the problem rooting for u Alex.

Cette série est extraordinairement inspirante. Merci de te donner tout ce mal pour aller jusqu'au fond des choses. J'ai extrêmement hâte de voir la suite. bon succès dans la poursuite de tes apprentissages et merci pour tout !!🥳🍝

The sheer obsession you put into improving your culinary skills and knowledge is just fascinating. Keep it up man, it's truly inspiring!

This might be the best series I have ever watched on youtube, please keep stuff like this up!

Bravo Alex! I love your dedication, the failure after the triple dry cycle is one of those that great things come out of! keep going man, you are an inspiration.

You know, it nothing else, this series really make me respect dried pasta, one, if not the only, manufactured food that is good for being properly manufactured. You gave my gratitude, you absolute madman😁😁😁

Absolutely fantastic. Don't give up Alex you are very close to success.

This series is just amazing, what a cliffhanger at the end! I can't wait for next Saturday to Come.

Love the commitment. You will certainly succeed Alex!

I watch this channel for the fun engineering and ludicrous attention to detail. This series has exemplified both. ❤

Awesome series on pasta! Thank you for sharing!

Who thought pasta would be so interesting! Following along through the ups and downs is truly so entertaining! Hes a great story teller! Hes literally reengineering the entire production process. Something that would have taken a team of production engineers months of work to develop and perfect! It really is no small task. Great job Alex, seriously!

So glad i waited till now and binged this whole series, its much more dramatic this way

Such great content!! Entertaining, educational and very well produced! Thank you!!

love this series so much. the combination of engineering and cooking, just great stuff.

Alex you're litrally the most interesting Channel on KZread to me. I love watching every video of you havent missed a single one!

Alex, thank you for the inspiration to move people in their dreams. Thanks for providing proof of success for ones who do not ever give up and settle.

This is definitely the series to end all series. Can't wait to see how it turns out. Keep at it, Alex!

Man your commitment is inspiring!!! 👏🏻👏🏻👏🏻👏🏻👏🏻 you’re amazing Alex!

Your perseverance inspires me to keep going on

Such a multi-talented dude. I'm so invested in the drama of this series. I actually had a Public Speaking class in college and decided I was going to teach the class how to make dry egg noodles pasta...and didn't even start preparing my demo until 2 days before my presentation day. Needless to say I underestimated the task and quietly dropped the class never to be seen again. Alex's series reminds me how pompous I could be to think I could figure it out in just 2 days.

Gosh I love your sense of humor. I was flat on the floor when you cooked them "It is a cemetery". I am still laughing just thinking about it. So refreshing to see an expert in the process, not the result, at least not until the process is survived. Keep the series coming, please.

This series really keeps me on edge, awesome stuff!

Wow Alex. You Are inspiring. Never giving up. Thank you for this series. It’s mire fascinating than stranger things.

Salut Alex ! First of all as a fellow pasta enthusiast I think it's really cool that your most comprehensive series (yet) is on dried pasta. You show how complex it is to make, even compared to other food that are known to be difficult to make such as croissants. Like you say it really is an unsung hero of the kitchen. I've only made traditional pasta fatta a mano, so I don't know how much what I'm about to say transfers to extruded pasta but here we go. From what I've learned, the dough's hydration has an immense impact on both it's extensibility and elasticity. The ratio of water to semolina, the room's temperature and humidity level all affect the dough's mechanical properties when rolling a sfoglia or in your case, extruding pasta. I'd say it's worth experimenting with the ratio of ingredients and the room's temperature for the extrusion, less so with the humidity level since the dough is not in the open air for much of the process. Maybe controlling the humidity level in the room where the dryer is would affect the drying process, depending on how well insulated the dryer is. Also, letting the dough rest for longer will develop a stronger gluten structure, I let mine rest for at least 4-6 hours when I make dried semolina pasta to give them the best of chances when drying. Changing the process to get a better gluten structure in the dough made my dried pasta game better overtime. The extruders in the Monograno factory use immense pressure compared to your extruder. Maybe the extra pressure helps with the structural integrity of their pasta. I've got no idea how you could remedy to that if it's a problem, but it might be a limiting factor that can't really be overcome. I really hope you crack the code of dried pasta soon ! When you do you could get your hands into hand rolled pasta. That's how I've been making pasta for the last 2 years and the process is a thousand times more enjoyable than using a pasta machine, plus it's closer to the cooking of italian nonne. I'm sure you would love the process, it has a good learning curve but there's something deeply satisfying about rolling a good sfoglia and being able to see your hand through it. You just need a mattarello and a tagliere and you're good to go. I'd recommend Evan Funke's book as an introduction, it shows the essential techniques and some of the staple shapes of bologna, and he's got that same obsessive edge which makes your video so great. I can't wait to see what you've learned in Luciano's kitchen !

This is the best series ever made by far! it’s kind of crazy to think that you didn’t write this all at the start and I love it:)

Omg I waited so long for this moment… and we start again 😩 good luck 🍀

I have my deepest respects and huge admiration for your Passion. Really. Lots of love and support. 😍😍😍😍😍

this series your best content yet (while its a pretty serious competition obviously), very entertaining. we are with you Alex, don't give up!!

So damn entertaining, Alex! One idea, when looking into the design of the dryer the air only goes in circles. But where is the humidity going? It somehow needs to be removed. Keep it up, your an inspiration!

This man embodies determination! Love this series!

This was the best 15:59 minutes of my day, or maybe week. Thank you, Alex. Now to wait for the next episode, Alex in Rome! 💕💕💕

Man Alex you are a crazy amazing man. Love your content and dedication!

love the way you tell your stories!