This is easy if you're talking about doing one or two pizzas for your own tea, but if you're cooking a feast - stuff that! Brown some marrow bones and onions and add them to the sauce with red wine and root vegetables for classic Osso Bucco. When the pizza is done, squeeze with a little lemon and grind over some black pepper, then strew with finely diced Sorrel leaves (an intense lemony, herby, leafy taste that's perfect with seafood), drizzle with Tartare Sauce and enjoy - it's just wave after wave of flavour in your mouthâ¦. Sprinkle over pitted and slice black olives and a little parmesan and mozzarella. Aug 30, 2018 - Explore Lifestyle Landscape design & c's board "Wood Fired Pizza Recipes", followed by 407 people on Pinterest. to see them covered in chocolate and cream and sticky and happy and having a good timeâ¦. With regards to flour, don't use your bog standard plain flour from the supermarket. One final thing. firstname.lastname@example.org 01937 290 080. With the help of his daughter Dani, son Josh and some very good friends, Chuck started selling wood fired pizzas in June 2010 at a local farm. Cook the fennel in your usual tomato sauce base until it has softened. If fresh figs are in season, this is a great way to enjoy them. When cooked, top with freshly diced fennel tips. Reduce cream mixture slightly, cool. Directions. When I first started using a wood fired oven and making pizzas, people would press their favourite recipe on me and tell me it would never fail - and then it would. Mix the yeast and the sugar in a small bowl and then add the water. Top with bought or homemade Chinese BBQ duck. Are there any gluten free, dairy free or strict vegetarians coming? Add larger wood to build the heat in the oven. It is not a wood-fired pizza oven but heats up in minutes and cooks pizzas ultra fast. Cover pizza base with the paste. When the oven was really hot and the coals were first taken out, the bakers would take a little dough, chuck whatever was lying around on top and make themselves a quick snack before they loaded in all the loaves. Even if I've added the oil straight away and I'm not waiting the 10 minutes for full activation and bread making, I always do the yeast mix first and let it sit for the couple of minutes it takes to sift the flour, because then I can check that there is at least some bubble/froth action happening and be sure that the yeast is alive and functioning. When making Tartare, remember, good Tartare has enough solid ingredients to make it more the consistency of a mayo-based salad than a sauce, so don't hold backâ¦. Wood Fired Squash Madras Read more. How many pizzas can we/should we make at one time? If you want to bare bake (i.e., cook your pizzas without trays, directly on the oven floor), it's definitely worth your while having a read of our Bare Baking section, as there are a couple of little tricks in it that will make this part of the process easier. Break up some buffalo mozzarella and spread it over the pizza. If you want to be really decadent, instead of the 'pastry cream', mix a little cream or yoghurt through Nutella and use that as a base. This will heat the bricks giving a more even temperature throughout the oven. Crisp capsicum and other vegie matter is all well and good when they're acting as decorations or as part of the overall taste sensation, but when the veg is the feature, cooking it in advance really develops the flavour. I love this recipe because you mix it, knead briefly and it's ready to be used, no waiting to rise! HERBS - parsley, basil, rosemary, sage, oregano - including wild/greek dried thyme, coriander, chives or shallots, mint and chervil. Sprinkle with parsley. Nutrition is for one Pizza Base the notal Nutritional values will vary depending on your choice of topping. Get them out of the fridge 20-30 minutes before you want to begin topping them and just separate them and lay them out on the bench on their individual sheets of silicone paper. IN A REALLY GOOD PIZZA, LESS IS MORE. If I want to give the dough even more taste and grunt, I'll go to a specialty organic shop and look for some really finely ground semolina flour or some great stoneground or wholemeal flour and use them in place of a quarter of the bread and pizza flour. It's a good thing to make while you're cooking dinner because you're close at hand but you've got something else to do. Moroccan Lamb & Yogurt Pizza When the pizza is cooked, top it with a big dollop of hommus or tzatzki. Aug 10, 2020 - pizza, pizzeria, restaurant pictures, wood fired ovens, grilling, grilled meat,. Sift the kilo of flour and the salt into a large bowl. Contact. Incidentally, whilst doing the bases in advance and putting them in the fridge for 2-3 hours is a positive help, I've never had much luck freezing the bases. However good this sauce tastes to you now, it'll taste even better in a day or so. You can try and minimise it by planning and confining the prep to a specific (easy to hose down!) With a big pan, you can process a huge batch (12 - 16 punnets) in about an hour. Top the pizza with tomato paste and desired toppings. Top with lots of chopped coriander leaves and a little mint. 01425 204985 We grow those 'Tom Thumbs' (the quite large, elongated ones) and we pick them as a whole stem, which I then drape around the kitchen and leave to really ripen up. 1 tsp. Spread your pizza base with tomato sauce, arrange the prawns and top with some shaved parmesan. Traditionally, pizza was a baking day snack; a kind of reward for the hard working baker and their hard working helpers for firing up the oven and endlessly kneading all that bread dough. Once the toppings are melted, and the base is a little firm slide the pizza paddle under the pizza base, give the pizza a half turn so that the opposite side is facing the fire. Ask us a question. Then, if you cut them off the vine, leaving about 10cm of stem attached and store them somewhere cool, dry and dark, you'll have fantastic flavour-filled pumpkins for months. Arrange your beautiful thin fish fillet pieces on top. Spread a reasonably thin layer of room temperature spreadable cream cheese, yoghurt or crÃ¨me fraiche over the pizza base. 2 tsp. Making pizza on a wood pellet grill isnât hard at all, and you donât even need a pizza stone to do it. Brush them with butter and enjoy with your favorite curries. If youâre using a I put Gozney’s 44-pound steel, silicone, and stone Roccbox through the same paces as its competition, and its propane-fired, 950-degree energy output is to a bulky restaurant pizza … Add some salami, red wine and parsley for a delicious and quick pasta sauce or use to make perfect Bolognaise or Matriciana. How am I going to do the sauces and toppings and keep them ready? I put a fair dob of butter into the pan and then start chucking the tomatoes in. Community Cookbook and Wood Fired Recipes. Find unique and delicious Wood Fired Recipes to enjoy outdoor cooking with chicken, seafood, pork, beef, pizza and deserts to create a great meal to share. Buy packets of Snake Lollies and eat the blue, green, yellow and orange ones. If the flour takes about 10 seconds to turn golden, you can place the pizza in the oven. Wilt some spinach and with a fork, mix half of the spinach into equal parts room temperature spreadable cream cheese and blue Castello. Anyway, the pizza should cook in 1Â½ to 3 minutes - just time for everyone to wash up and get a drink. As people began to taste the food cooked on a Traeger, word spread about the unique flavors only Traeger natural wood fired pellets can provide. If you grow pumpkins, try and time them so they are nearly ready just before the cold and then leave them to get frosted on the vine and wait for the vine to start to die back. Sprinkle over a little parmesan. Maybe it's so good because of their size - by the time they've finished cooking they're almost caramelised. Once all the flour is incorporated and you have a kind of rough ball of dough, use some of the extra flour you put aside to flour your work surface and your hands, then turn the dough out onto it. No products in the basket. In fact, I too have never actually met a dessert pizza I didn't like, so I don't really know if you could call these special tips. Once upon a time, I would try desperately to reach this point exactly 15-20 minutes before I wanted to cook, so that everything flowed perfectly. salt. My favorite pizza toppings always include fresh herbs. Place the pizza back in the oven, this time directly on the pizza stone or floor of the pizza oven. One oven, thousands of ideas â thatâs Roma. If it has to be something, it's closer to New Haven-style pizza in flavor and texture. If you have to buy them and they're pricey, you can use half Roma or normal tomatoes, but again, make sure they are really ripe. Stir briefly until the yeast and sugar are dissolved. By this stage, everyone will be standing AGOG at the pizza oven and by the time they've all got their slice and have bitten into the nutty hot chocolate pizza splodge and the soft, toasty marshmallows and the stained-glass red strands of the snakes, everyone - young or old - will be mesmerised and hushed by dessert pizza powerâ¦. If your not, just put your trays in. I so enjoyed putting this nifty little guide together. Also, don't forget that using a piping bag, you can write on a pizza and that a thick-ish base (or lots of toppings) will let you stand up candles - who needs a birthday cake when you've got birthday pizza?! Dessert pizzas make a mess. With regards to the oil, if you are also making bread with this dough, you would leave the yeast, sugar and water mix to sit for 10 minutes at this point - until the yeast is fully activated and the mixture gets frothy - before you added the oil. When the pizza comes out of the oven, scatter over julienned cucumber and finely sliced shallots (spring onions). Top mushrooms with lots of finely diced garlic & rosemary sprigs. @The Wood Fired Enthusiast on Google+ Connect My name is Matt Sevigny, and this is where I blog about wood-fired oven related topics (DIY, building, firing, pizza, recipes, etc. sugar. When you get that really intense flavour, add a last splash of wine, bung the heat up a little and stay stirring the sauce and popping any aberrant cherry tomatoes that still haven't done it themselves until the spoon leaves a gap behind it as you stir the pan - you need the sauce to be really thick to make a good pizza base. Fig Pizza @The Wood Fired Enthusiast on Google+ Connect My name is Matt Sevigny, and this is where I blog about wood-fired oven related topics (DIY, building, firing, pizza, recipes, etc. If you still need convincing, try these two classic examples of less is more: Margarita Pizza: make some kick-ass THICK tomato sauce, smear it on your base LIGHTLY with the back of a spoon - stay away from the edges - get a few real buffalo mozzarella balls, break them up roughly - they'll melt and spread out as they cook, rip up a few fresh basil leaves and toss them on top and bake. Top with paper thin red onion rings and cook it off. View recipe here. Great for salads, in pasta, on pizza, bruschetta, and perfect as a classic Italian appetizer. When the pizza is done, top with a drizzle of cranberry sauce and lots of coriander and pistachios. Keep the sauce warm or, if you made it advance, reheat it gently by placing the container over/in boiling water and stirring occasionally until needed. Mix together and taste. We are here for you. When you make your own dough (and it's THE ONE for you) and when you're using a wood fired oven, it's a whole other ball game. No products in the basket. Scour both sides lightly and marinate for Â½ an hour in a little olive oil, garlic and soy sauce. After 3 or 4 'never fail' recipes fail, you can't help but conclude that the failure is youâ¦. What are people going to eat their pizzas with/off of? What hygene matters do I need to consider - like keeping raw ingredients and dairy cold? Hot Strawberry Pizza Either chose another cooler spot or wait a little longer. Just top your base with fresh or stewed fruit, sprinkle with raw or brown sugar and bake. Wood-Fired Meatballs. Whatever water you use, the important thing is to make sure it's at the right temperature. Fig & Goat Cheese Pizza. Chuckâs desire to develop and produce wood fired pizzas blossomed into reality in the Spring of 2010. Mix together some yoghurt, a couple of egg yolks that have been beaten well and a little sugar and use it as a 'sauce' for your dessert pizza bases. Before you know it, everyone will be up and moving around, making conversation, laughing, comparing toppings, tasting one another's creations and - apart from giving the ingredients table the occasional once over for mess - you can relax and enjoy your party too. We love to feed people and we like it to be over the top. Food cooked in a wood fire adds so much extra flavor and is much more appealing. This will remove any ash from the area. Use your thumb and fore-finger to crimp up the edge of your pizza base, so that it is like a pie crust. The 3-part pizza mini-series continues today with Part 2: Wood Fired Pizza Dough. You want your hands fairly close together and kind of half on their sides with your thumbs sticking out across the middle and the dough draped over the top. As long as you don't make them wait too long to eat, particularly if you've let them drink on empty stomachs, your guests - even the dull ones - can be surprisingly creative and on the whole (and straight from the oven! Stir until the chocolate melts and the sauce is smooth. Wood-burning brick ovens make a stunning addition to an outdoor kitchen, yet some shy away under the mistaken assumption that brick ovens can only be used for cooking pizza. extra water to form the dough consistency. Stir through a little cream cheese and top with some sour cream and parsley for an incredible Stroganoff. I wrote a post over a year ago about how to make really good homemade pizza.That recipe carried us through years of pizza making. You won't believe me till you've seen it for yourself, but the more you are dreading the party and the more awkward the people coming are, THE BETTER THE PARTY WILL END UP BEING. ), parmesian, romano and other specialty cheeses - I'm a big fan of blue cheese on pizza, but I'll try anything, from haloumi to feta to brie and don't forget how nice the bland tastes can be, like cream cheese and ricotta. One of our all-time favorite and most rewarding DIY projects was the building of our homemade wood fired pizza oven. SEAFOOD: anchovies - especially white anchovies, thin fillets or dice of fresh fish, smoked salmon slices or other smoked fish, prawns, scallops, squid rings, scoured cuttlefish, oysters, mussels, roe. WOOD FIRED PIZZA. If you are running the tap, before you measure your water out, put your hand in the flow and check that the temperature feels neutral on your skin. Using your cast iron skillet to make a crisp/crumble in your wood fired oven couldn’t be easier. Get the recipe – Wood-fired Naan. If you are smart, you can judge your flour-additions well enough that you can 'make' the dough absorb all the extra flour you have scattered around on the bench and you have no real cleaning up to do. I don't know what it is about cherry tomato sauce. If you want to cook more than one pizza on the stone, you need to reheat it for 10-15 minutes first. How am I going to do the bases and keep them ready? Divide the dough into three balls and allow to proof again. Who is going to move the pizzas in and out from the oven and cut them up? See Pizza, Pizza for, well, pizza. You will need enough water to fully incorporate the flour. Apple Pie Pizzas Home > Food > Recipes > Main Meals > Wood Fired Pizza Recipes – How To Make The “Best” Pizzas in A Stone Oven, Have you ever wondered how to make wood-fired pizza in a stone oven?Â. Caribbean Pizza The good news is that you can usually eat the evidence and, while it may not be quite how you want it, homemade pizza is pretty much always DELICIOUS. Brown off some gravy beef, onions and bacon. Spread the 'pastry cream' on your pizza. Serve them with ice-cream or a dollop of yoghurt, cream or mascarpone. It also left me feeling vaguely hopeless. Crumble some more blue Castello and a little grated parmesan over the top and cook. Instructions, tips, and recipes for making homemade pizza using a pizza stone, KettleGrill, and pizza peel to make authentic wood-fired pizza. Readying Your Wood Fire Oven For Bread Baking, Part 1: Main Bread Ingredients & Functions, Part 3: Processes Involved in Bread Making. Cook your favourite vegetables - any combination of potatoes, pumpkin, sweet potato, eggplant, red peppers, mushrooms, corn, zucchini or beans - and layer, alternating vegetables with a little cherry tomato sauce and bÃ©chamel, then finish with bÃ©chamel, bread crumbs and parmesan cheese for luscious Vegetables Au Gratin. Never-the-less, we also love our garden and home-grown produce, so a good vegetarian pizza can really hit the spot. View Recipe (0) Basket. What you're looking for is to see the flour change colour and go all brown and toasty before it starts to burn up - that's when you know the temperature is right. Put the extra flour through the sifter too, but leave it to one side to use as you need it to stiffen your dough and flour your hands and work surfaces. Different yeasts, different flours, different levels of humidity in the air, different kneading and knocking down techniques, different ovens, different fires and different toppings - there are a hundred reasons why the same recipe turns out different from person to person and from day to day. You know what though? Spread yoghurt or tahini thinly over pizza base and arrange eggplant slices on top. You may have noticed Pete and I like our meat (and seafood!). 1) without mozzarella or basil. The trick to a good pizza party is to provide enough choice and quantity so that people can be creative, without providing so much choice and quantity that they get scared, intimidated or dared into bad combinations. - the last thing you need is timing worries or to be trying to roll bases out with guests underfoot. I added 2 teaspoons of yeast and one teaspoon of sugar to half a glass of warm water. Horde the red ones! Catch up on Part 1: The Gear and Part 3: The Sauce.. Make your dough nice and early, roll your pizzas bases out well in advance and stack them on a tray or a plate, one on top of the other, with silicone (baking) paper between them. I freaking love pizza. Top with banana slices and chopped pecans, glaze with brown sugar and dark rum, sprinkle with coconut and bake. This dough is 65% hydration, 3% salt and .25% yeast (active dry). Smoked Salmon & Dill Pizza Grill until cheese is golden for the perfect Parmagiana. Similarly, a 'bad' pizza more often has too many toppings than too few. Place pumpkin on a baking tray and while the oven is heating for your pizza adventure, put the tray in and brown and just-cook the pumpkin pieces. Apr 28, 2019 - Explore Maria Pardo's board "Wood fired pizza dough recipe" on Pinterest. Arrange red pepper and anchovy slices in lines over the pizza. Potatoes, pumpkin, sweet potato, onion, mushrooms, capsicum, eggplant and even quite a few of the greens, are all better 'main' toppings if they've had a light steam or roast. See more ideas about Pizza dough, Dough recipe, Pizza recipes dough. Brush pizza base with a little melted butter and crushed up garlic. Cover the base of your pizza with your preferred tomato sauce. A lot of cooks, myself included, have trouble knowing when to stop. View Recipe (0) Basket. Aug 8, 2019 - Cook amazing wood-fired pizzas and other delicious recipes using your Ooni Oven!. By now, your yeast mix should have sat for a few minutes. The Stone Bake Oven Company Weir Lane Bromwich Road Worcester Worcestershire WR2 4AY. It's delicious. Cover with grated parmesan and cook. If you're using some Roma or normal tomatoes, cut them up and they'll get you started. We're pretty big on white anchovy fillets here at the moment. Maintain the fire at this level for about one hour. Squeeze lemon juice all over the top. Fish, Fennel & Black Olive Pizza ), their creativity tastes surprisingly good. If you go to the How to use a Mezzaluna section, you will find this Tabouleh recipe expounded upon in great detail. A growing trend in outdoor kitchen design is to incorporate multiple cooking surfaces, which adds to a kitchen’s functionality. Tear over the Taleggio cheese and sprinkle with chilli. Your pizza oven can replicate this method, and get the breads to puff up nicely. Tap water is fine to use (though purists will tell you they can taste town water in the dough!). Cover it with a pile of smoked salmon, dill, capers and black pepper. In a glass bowl, stir together the warm water, yeast and sugar. Decorate with chopped parsley. Lightly flour your work surface, your hands and your rolling pin and gently roll the small lumps of dough out to create your pizza bases. It only takes a couple of logs to keep the oven hot once it's reached temperature and after the initial feast, you can just move the fire back to the middle, keep it tamped down all day (just adding the occasional log) and even in a drunken stupor, you can usually manage to re-fire and be back in business in about 15 minutes. I'm not talking soggy old deep-pan pizza here, I'm talking crusty crust that puffs up around your filling and crunches when you cut into it and reveals a light, steamy, soft centre, like a really good piece of fresh bread. From a long line of … Field Mushroom, Garlic & Rosemary Pizza See Firing Up Your Wood Fired Oven section for more detailed advice on working out and adjusting oven temperature. Then, add the flours and mix at low speed for 2 minutes. Test the heat by sprinkling a small amount of flour on the area you intend to cook the pizza. When wine gets syrupy, add some garlic and pepper and then some cream. They're more general observations! Cover the base of the pizza with tahini and top it with the lamb mince. So yes, hard to accept though it is, it really is true - in pizza toppings at least, it IS possible to have too much of a good thing! This Indian flatbread is usually cooked in a hot tandoori oven. Use extra … Consider the way the fast food boys apply their toppings, with each ingredient making a separate layer, like the soil deposits in an archaeological dig - 'oh there's the ham era, followed by the mushroom period which leads into the cheese zone'. The crust you get is just so delicious that you don't want to skimp on it! area, you can make sure you crimp up the sides of your pizza base to contain the fillings as best you can, but basically, you just have to SUCK IT UP and go with it. Learn how to make homemade pizza right on your wood pellet grill for the best pizza night ever. Whether you're using home grown ones or not, don't make the sauce until they're really ripe and some are a bit squishy. Thin the sauce with white wine and fish stock, add a twist of orange peel and your favourite seafood for a beautiful Bouillabaisse. Get our Latest Recipes & Travel Deals Delivered FREE to Your Inbox. I get really disappointed when people go to all the trouble of making their own dough, firing the oven and then they produce these thin, miserable things that look and taste like the last Sao biscuits left over from a party. The pizza is ready when the crust is golden and puffed up and the cheese is melted and brown. Sooner or later your inner Italian will come to the fore and you'll start to give the dough a little spin. What this does is to put the surface of the dough that's been exposed to air and is a little more dried out on the bottom, reducing the chance of it sticking to the bench or the shovel and helping it firm up quickly if you're cooking on a tray. Slap the pizza paddle on the spot you wish to cook the pizza. Really organised people we know (with four boys under five, they have to be) scoop out small balls of ice cream in advance of their children's birthday parties and re-freeze them all separately on a plate so that come dessert pizza time, they're easy to pop on each slice. The flavor development happens over the 72-hour ferment in the fridge, something so many pizza slingers swear by. Well, this shouldn't look anything like that. Don't overdo the salt and pepper; you can add more at the end. Stir it all together and leave in the fridge for several hours or even a whole day, so that the flavour really develops. This quantity of sauce will do 6-10 pizzas. The main focus is really to give different ideas for pizza lovers. Eye Fillet & Caramelised Onion Jam Pizza You need to 'pat' the floor with the shovel a few times (to remove the toasted flour) or sweep it away with the Natural Bristle Brush and wait a little longer, or, if the flour really incinerates, you can wait a while and re-try, or use a clean, damp mop to cool the floor. just dough, but that this sparseness will taste delicious because each mouthful will be light; crunchy yet soft and flavoursome yet specific. In particular, when you get to the list of ingredients, please don't think that you need all, or even most, or even HALF of the items I've put down. Feb 29, 2020 - Everything but the pizza. You know all the usual combinations, if you want something different though, here's a few topping ideas to inspire youâ¦. email@example.com. ), keep a gallery of my projects, and curate information related to building techniques, FAQS, pizza and other topics in our new discussion forum. Vito Romani Vito Romani is owner and head chef of Stella’s Pizza Pie, a mobile wood-fired catering company based in Carlsbad, California. Keep moving the dough around, keeping just enough flour underneath it so it doesn't stick. One of these babies will give you the closest possible thing to a wood fired pizza experience that you can get in a normal oven, because it allows you to cook the underside of your pizza at the same time - speeding up the general cooking process and crisping up your base. When we make pizzas I always make my own dough. Knead, adding some of the extra flour to the dough, the bench and your hands as required, until the dough is smooth and elastic. 2 - Reduce the 'wetness' of your pizza. Spread over pizza and top with any good reef fish fillets cut up into small chunks. S’mores. Spray the pans with olive oil and add the pizza base. That's because, if it's cooked in a normal oven, or if you're using bought pizza bases, you're eating the pizza IN SPITE of the crust, not because of it! 2 cup water, 60-70 ˚F. Lamb Backstrap, Beetroot & Ricotta Pizza Smoked Turkey & Cranberry Pizza Start with either a prepared thin crust (read the label to choose one with healthy ingredients) or make your own crust with whole-grain flour. Once the flour is all incorporated knead it vigorously for five minutes. Here it is. With scallops (even though I love the big, fat, roe-on ones for anything else), our little Queensland scallops with the roe removed come up way tastier on pizzas then the big ones and are actually even better if you cut them crossways in half so that they're even thinner. No products in the basket. Light a small fire in the center of the oven and wait for the small wood to catch. In this section, you can also access our many eBooks full of excellent wood fired recipes and tips. Grilled Eggplant & Yoghurt Pizza See more ideas about cooking, recipes, food. Add the flour, water, salt, yeast and oil together in a bowl and mix with a wooden spoon until the dough forms one shaggy piece. Add the yeast water and oil to the the flour. If it's a little old, it can be hard to smear about on the base, so if you want the kids to do it, beat it/mix it with a little cream to thin it slightly. The base was perfectly cooked with a crisp golden hue, and the flavor from the oven added to the taste. Slowly add extra warm water as you mix with one hand and add with the other. However, the technique takes time to perfect, which is where a cookbook like this one comes in. Set aside for 10 minutes or until the yeast has activated and is foamy. Fry big, fat, Crispy Chips or roast some potatoes and smother them with cherry tomato sauce, sour cream and shallots. I don't think that recipe was THE ONE any more than any of the others were. Texan Pulled Pork Burgers – “Mouthwatering” Texas BBQ Flavored Slow Cooker Recipe. Swiss Pizza: lightly fry a couple of rashers of bacon, transfer to paper, drain fat off from pan, then deglaze pan with a little white wine. slither over the pizza and then dot marshmallows in the gaps. Cover pizza base with ricotta or cottage cheese. ), let it prove and when I start to knock it down, I yell at Pete to hurry up and light the oven. This recipe is also intended for a wood-fired oven with the temperature around 900 degrees; the cook time should be 90 seconds.
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