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A ‘Modern Family’ Cookbook Is on the Way

A ‘Modern Family’ Cookbook Is on the Way

ABC’s popular sitcom is getting its own cookbook

‘Modern Family’ has been nominated for 73 Emmys and won 21 of them.

Modern Family fans, get ready: The official companion cookbook for the sitcom is on its way!

The Modern Family Cookbook will be packed with more than 100 recipes. It is set to publish on September 22, according to a press release from Time Inc. Books.

The recipes are inspired by the show, and include Cam's Country-Comes-to-Town Farmhouse Breakfast, the Dunphy's Failsafe Roast Chicken, and Manny's Spectacular Tiramisu.

It’ll have more than just recipes, however. The book will also include guides, quizzes, lists, and special features from the show’s greatest moments.

“So much of the comedy on Modern Family takes place in the kitchen and around the table,” the publisher said in a statement to The Daily Meal. “Our goal was to make this companion cookbook as fun, witty, and as relatable as the show. We stayed very true to the heart and spirit of the show.”

The sitcom is told from the perspective of an unseen documentary filmmaker. It follows the Dunphy-Pritchett-Tucker clan and provides an often-hilarious perspective on diverse family life.

Modern Family has been widely successful through its six-season run. The show has won the Emmy for Best Primetime Comedy Series every year since 2010. Not surprisingly, the show is nominated for the award again this year.


Brooklyn Homemaker

Are y’all ready for a very special holiday edition of #bundtbakers?

My mom recently renovated and moved into a new house, and a while she was unpacking she asked me if I wanted any of her old cookbooks. She was trying to downsize but the only one I asked for was a well worn book from the 1940s called “The Modern Family Cookbook” by Meta Given. She’d actually had it for so long that she couldn’t even remember where’d she’d gotten it, but thinks it was probably her Grandmother’s.

As soon as I got it home I started pouring over the recipes and wondering about all the funny old fashioned foods that no one eats anymore. It’s just filled with all kinds of things that I honestly can’t wait to try.

As you can probably imagine, I was most interested in the desserts. Surprise!

While flipping through the cakes section I came across a recipe that I instantly knew I needed to try. It was actually the caption under the title that really caught my eye.
“Old-Fashioned Marble Cake always has its dark part darkened with molasses and spices, because that’s the way Grandma used to make it.”

I’d never heard of a marble cake darkened with molasses. Have you?

In my mind marble cakes are always a mix of chocolate and vanilla, and to be honest, I’ve never really been a huge fan. I love chocolate and I love vanilla, but I prefer them as separate flavors. I feel like they sort of get lost in each other, and bring each other down rather than elevating one another when marbled together. But molasses and spice? Now that I could get into!

This version just sounded so terribly interesting, not to mention delicious! I’ve always been fascinated by food history, and I just couldn’t resist the idea of making a recipe for a marble cake that pre-dates the one we all know today.

I find the very idea that the marble cake has evolved from one flavor profile to another completely intriguing. This got me to thinking about how and why this could have happened in the first place.

“Old-Fashioned Marble Cake always has its dark part darkened with molasses and spices, because that’s the way Grandma used to make it.” I soon realized that if this recipe was published in 1942, and it was the author’s grandmother’s recipe, then the recipe itself was probably from the late 1800s. Then it dawned on me that at that time in history cocoa and vanilla were rare, exotic, and expensive ingredients that many bakers just didn’t have access to. Molasses and spice were easy enough to find, so I’m sure that’s why they were used first.

Maybe it’s just the food nerd in me, but I find all this stuff to be so much fun and I just couldn’t wait to share this recipe and the story behind it with the bundt bakers!

I almost went ahead with this recipe back when I first saw it, but ultimately decided that I should wait until the holidays because it sounded so similar in flavor to gingerbread (just without the ginger). I was a little worried that I’d wait all that time and then my cake wouldn’t fit with the bundt bakers theme for December, but I decided I’d cross that river when I came to it.

Lucky for me, Liv of Liv for Cake played right into my hand and chose “naughty or nice” as the theme this month. How perfect is that? Richly spiced cake with dark, earthy molasses juxtaposed against an ethereal light and airy white cake. Naughty AND nice mixed and marbled together into one perfect holiday cake. Please make sure to scroll down past the recipe and check out all the other naught and nice cakes this month!

The original recipe didn’t call for a glaze but just said, “Frost if desired, but no frosting is required.” I thought I may as well go ahead and drive the naughty point home with a nice boozy rum glaze.

This cake lends itself perfectly to being baked as a bundt. The original recipe said to bake it in a tube pan like an angel food cake, but only because the bundt pan hadn’t yet been invented! They didn’t hit the scene until the 1950s.

I followed the recipe almost exactly, but did decide to add just a touch of vanilla to the white cake part. The original recipe didn’t call for it because it wasn’t readily available or affordable when it was developed, but now that it is available and affordable I saw no reason to leave it out. I’m sure it’d still be great without it, but thought it would really add a nice boost of flavor to the white cake.

It was sort of a a funny exercise rewriting a 70 year old cake recipe. The first paragraph was just about triple sifting the flour before measuring because flour back then didn’t come pre-sifted. The recipe was also sort of vague and inexact in some places, because most housewives back then already knew how to follow a recipe. It actually said to “bake in a slow oven for about an hour”.

I tried my best to update it and make it easier for the modern baker to follow. If the finished cake was any indication, I think I did a pretty good job.

I’m so glad to have the opportunity to revive a recipe that’s probably over a century old, and even more glad that it came out so absolutely wonderful! The cake is super light and tender, with a healthy dose of rich earthy molasses and a lovely bit of spice from the cinnamon and clove. When I first read the recipe I worried that the clove might be a bit overpowering, but I worried for nothing and wouldn’t change a thing. It tastes and smells just like the holidays, but if you want it to taste even more like gingerbread, you could easily add two or three teaspoons of ground ginger.

Ginger or no, this recipe is as fun and festive a holiday cake as you could ask for.

The rum glaze really adds another level of holiday cheer too, but if you’d prefer to keep this cake kiddo safe though, feel free to skip the rum and use an equal amount of milk instead.

Old-Fashioned Marble Cake

Light Part:
2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
3 egg whites
8 tablespoons butter (1 stick), at room temperature
3/4 cup granulated sugar, divided
1 cup buttermilk
2 teaspoons vanilla

Dark Part:
2 1/4 cups cake flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cloves
3/4 cup butter (1 1/2 sticks), at room temperature
3/4 cup brown sugar, firmly packed
3 egg yolks, beaten
3 tablespoons molasses
3/4 cup buttermilk

Rum Glaze:
1 1/2 cups powdered sugar
1 1/2 tablespoon dark rum
1 1/2 tablespoon milk

Preheat oven to 325F. Generously butter and flour a 10 to 12 cup bundt pan and tap out excess flour. Refrigerate pan.

Light Part:
Measure flour, baking powder, and salt for the light part into a bowl and whisk together until evenly distributed. Beat egg whites until they reach stiff (but not dry) peaks in the bowl of an electric mixer. Gradually mix in 1/4 cup of the sugar. Transfer to a small bowl and cover while you proceed.

In the same mixer bowl, cream butter and blend thoroughly with remaining 1/2 cup of the sugar. In a separate bowl (or measuring cup) mix buttermilk with vanilla. Add flour mixture and buttermilk alternately to butter, beginning and ending with flour and beating well after each addition. Gently fold beaten egg whites into batter being careful not to overmix or deflate the whites. Transfer batter to another bowl and cover while you proceed.

Dark Part:
Measure flour, soda, salt and spices for the dark part into a bowl and whisk together until evenly distributed. In the mixer bowl, cream butter until soft and smooth add brown sugar and cream together thoroughly. Add beaten egg yolks and molasses, and beat until fluffy. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating until smooth after each addition.

Drop alternating large spoonfuls of dark and light batter into the pan until all batter is used. Use a dull knife to make a swirled pattern in the batter for a marbled effect.

Bake for 50 to 60 minutes or until a cake tester or toothpick inserted into the center comes out clean and the cake springs back when pressed lightly with fingertips. Place on a cooling rack for 10 to 15 minutes to cool before inverting to remove cake and cool completely.

To make the glaze whisk the sugar, rum, & milk together in a small bowl until lump free. If too thick, add a drop or two of milk until you reach the desired texture. If too thin, add a bit more powdered sugar.

Drizzle glaze over completely cooled cake. Cake should keep, well covered and air tight at room temperature, for up to 3 days.

This month is filled with enough naughty and nice to make Santa’s head spin! Even the naughty cakes though, are plenty nice. I wish I could try each and every one!

      by I Bake He Shoots by Taking On Magazines by I Love Bundt Cakes by La mejor manera de hacer… by Cali’s Cuisine by Basic N Delicious by How to Philosophize with Cake by Tea and Scones by Living the Gourmet by Sew You Think You Can Cook by Palatable Pastime by I Camp In My Kitchen by Food Lust People Love by Jane’s Adventures in Dinner by A Day in the Life on the Farm by Brooklyn Homemaker by The Freshman Cook by Liv for Cake by Magnolia Days by All That’s Left Are The Crumbs by Making Miracles by Eat, Drink, Be Mighty by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice

    .
    #BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all of our lovely Bundts by following our Pinterest Board.

    Updated links for all of our past events and more information about BundtBakers can be found on our homepage.


    The 1942 Modern Family Cook Book

    Old cookbooks are one of the things that perpetually hold my interest. They aren’t just a source of old-time recipes that have been weeded out of today’s cookbooks (like burnt sugar cake), but also a tiptoe through a different era and its unique views on society. I was recently gifted with a copy of The Modern Family Cook Book written by Meta Given from one of the attendees at the recent retreat. (Thank you, Connie!)

    There are a few pages torn out from the front of the book, including the copyright page, so my best source of dating is the foreword, which is dated January 1, 1942, along with the start of said foreword. This cookbook was released in the midst of World War II. “Feeding the family has always been a matter of supreme interest to the individual now, in the present emergency, it is a matter of national concern.” Feeding your family properly was patriotic.

    This cookbook doesn’t include just recipes, though. It includes meal plans for every day of the year. That’s right, 365 meal plans. “Think of the hours of time and the brain-rackings this will save you!”

    Sometimes forewords are the most entertaining parts of old cookbooks because that’s where many of the juicy societal observations can be found. The menus are planned for a family of five, and in 1940s pricing, that was estimated at $12 to $14 in grocery costs per week if the plans were followed strictly. The perspective of the book is described as seeking the middle ground between “slavish” adherence to “modern” diet notions and “the cheerful heedlessness of the old woman who’d ruther eat what she’d ruther.” (Which explains why cookbooks older than the 1940s are even more fun.)

    Each section opens with a detailed tutorial on the basics of whatever the topic is–breads, pie crusts, cakes, even an entire section on measurements. Its existence in this 1940s cookbook plays commentary to the fact that this was a time when people were beginning to move away in droves from rural environments to more urban and suburban locations, spreading out families and taking away the natural “teaching kitchen” of older family members mentoring the younger ones as they took on their own households. Young women needed a book to tell them how to do things. And this book is absolutely directed at women, without any sense of sexism or shame. “This book is written for you, Mrs. Homemaker,” the introduction states. (Yep, she’s married, too. Single girls don’t need this book–they’re supposed to be living at home with their parents!) And being a great cook is, with no equivocation, “the grand climax” of a woman’s achievements in life. “Every woman should feel herself to be a hostess to her family.” There is even a meal planner’s creed at the beginning of the book.

    The meal plans themselves are quite detailed. Here is a typical meal plan:

    Breakfast–orange juice, prepared cereal with “top milk” (they were getting milk deliveries at the door in those days, and there would be cream at the top), toast with butter, jelly, coffee for adults, cocoa for children.

    Lunch–grilled cheese and bacon sandwiches, pineapple cabbage date salad, milk for all.

    Dinner–stuffed beef heart, creamed peas and potatoes, baked acorn squash, head lettuce, thousand island dressing, bread and butter, apple pie, coffee for adults, milk for children.

    The meals are geared to a family of five, so I’m left wondering what happens to the leftover pie. The next day’s dessert is chocolate blanc mange. Every dinner comes with dessert (all the meal plans note the accompanying recipe and its page number where it can be found), but as the introduction stated, this book was for the homemaker. She had time to make dessert every night. Hostessing to her family was her full-time job.

    She was probably sneaking pieces of leftover pie when she was doing the dishes. And maybe some sherry she kept under the sink, but that’s not in the meal plans so let’s not mention it.

    Recipes include such concoctions as Swan Cream Puffs (pictured around a floating water-lily candle), Jellied Tomato Bouillon, Veal and Vegetable Pie, plus tips like how to create butter roses and butter curls. There’s a whole section on canning. Most of the recipes direct to seal with paraffin wax. There are, of course, still the more old-fashioned country staples to be found, such as pan-fried summer squash, apple sauce cake, and baking powder biscuits.

    Overall, as stated in the foreword, this book is indeed sandwiched between that cheerful old woman who’d ruther eat what she’d ruther and used her lard accordingly and the coming new age of more diet-conscious recipes, though perhaps in more and different ways than the writer of the foreword could understand without the perspective of time. And, while the writer of this book may not have understood the entirety of her own social commentary, she did know that she was making one–which is one of the more sophisticated nuances in the book and in stark contrast to some of its accompanying unconscious sexism. “Philosophers, poets, and economists may smile at the idea of eating as a social force. But if this is a trifle, it is one of those tremendous trifles which help to shape the destiny of the family, even of the whole of society.”

    I’ve always thought food was important, and the glimpse of how food was important and why in previous eras has long fascinated me, along with the question of what we’re saying about food today. Even as food becomes ever more convenient in packaged food products and fast restaurants, there’s also a revival of interest in home cooking. I see food prepared at home, from scratch, as a touchstone, a source of grounding, in our ever advancing society. But a walk through The Modern Family Cook Book of 1942 reminds me that my vision is as clouded as its author. Only the perspective of time will tell what we are really saying about food today and its relation to society.

    But for the record, pie fixes everything.


    A Passover-Ready Recipe From Tiktok’s ‘Modern Mensch’

    MENSCH AT WORK Jake Cohen at home in Long Island City, Queens, N.Y.

    PUMPKIN-SPICE BABKA. Shakshuka alla vodka. Challah panzanella. According to Jake Cohen, these recipes qualify as “Jew-ish.” This month, Mr. Cohen, 27, a food writer and gregarious social media star with a devoted following on Instagram and TikTok, unleashes the notion on the world in “Jew-ish: A Cookbook: Reinvented Recipes From a Modern Mensch” (Houghton Mifflin Harcourt). Published just in time for Passover, it’s Mr. Cohen’s personal, uniquely millennial interpretation of Jewish cuisine, including the Ashkenazi dishes he grew up with, the Persian- and Iraqi-Jewish recipes that he learned from his in-laws, and the foods that simply capture his imagination.

    Some of the recipes might seem unorthodox, but they reflect a larger reality: Many secular Jews connect most meaningfully to their heritage through food. The tone is as earnest as it is tongue-in-cheek. (Don’t miss the author photo, a yearbook-style portrait of Mr. Cohen flanked by challahs.) For Mr. Cohen, a habit of hosting Friday-night dinner with his husband gave rise to an eclectic repertoire of recipes and rituals. He writes: “It was about taking a moment at the end of the week to pause and actively exercise gratitude, to strengthen and build our community, and to simultaneously do the one thing we enjoy most—eat.”

    The kitchen tools I can’t live without are: tongs of varying lengths—at least four different sizes for all different applications. I use two at a time when I’m searing brisket. I’m always throwing garlic to roast in the back of the oven and using tongs to pull it out. I have a mini offset spatula and a mini rubber silicone spatula, and I end up using those multiple times a day. I like the concept of having something little—it just gets into every nook and cranny.

    My pantry is always stocked with: lots of sumac. I sprinkle it on roasted veggies, add a pinch whenever I make anything with chocolate, and stir it into my morning yogurt. And lots of baking ingredients. I must have multiple types of flour, sugar and salt at all times. I am always ready for a batch of chocolate chip cookies, so the dry goods have to be there.

    My refrigerator is always stocked with: oat milk and cold brew and eggs. I could eat scrambled eggs every day for the rest of my life and be content. And butter because, like I said, I do a lot of chocolate-chip-cookie baking.


    Jesse Tyler Ferguson Is Cooking His Way Through The Chaos Of 2020

    Jesse Tyler Ferguson knew that becoming a father would mean having to reassess his personal and professional priorities. The “Modern Family” star and his husband, Justin Mikita, were ready to make major lifestyle changes when they welcomed their first child, a son named Beckett Mercer, in July.

    Neither could have predicted, however, that this shared milestone would take place during a pandemic. Over time, Ferguson learned to focus on the positive when it came to the unexpected time at home.

    “I’ve always wanted to be a dad, and I sort of had an idea of what that was going to be like in my head,” he told HuffPost. “The reality of it has, of course, been completely different. I try not to look too far into the future. I try not to ask myself, ‘When will this be over?’ We’ve had to roll with the punches and take each day as it comes.”

    Ferguson, a five-time Emmy nominee, saw the end of an era in the early weeks of the COVID-19 crisis when “Modern Family” ended its run after 11 seasons. In spite of the show’s conclusion and Beckett’s arrival, he hasn’t been kicking back. Instead, he’s chosen to emphasize his culinary prowess as the co-author of “Food Between Friends,” a new cookbook he co-authored with his longtime pal Julie Tanous.

    Due out March 9, “Food Between Friends” is based on Ferguson and Tanous’ popular blog, “Julie & Jesse Cook.” Together, they pay homage to their Southern and Southwestern roots with what Ferguson describes as “flexitarian” offerings, which are vegetarian and vegan-friendly while not being exclusively plant-based. His favorite recipes in the book — produced in partnership with Ozo, a new plant-based protein brand — include a meatless chili and a Mexican soup.

    “I love cooking with people. It’s a really unifying thing,” Ferguson said. “Julie has been my cooking partner for some time. She’s from Alabama, and I’m from New Mexico. It’s a lot of foods we grew up with, things our parents made for us, our hometown restaurants ― told through the lens of our friendship.”

    If 2020 had gone according to plan for Ferguson, however, “Food Between Friends” might never have happened. The actor was set to begin performances in a revival of “Take Me Out” on Broadway this past spring, before COVID-19 shuttered theaters and performance spaces across the country.

    First staged in 2002, Richard Greenberg’s drama follows Darren Lemming, a Major League Baseball player who comes out as gay. “Grey’s Anatomy” actor Jesse Williams will play Darren in the new production, with Ferguson taking on the role of queer accountant Mason Marzac, a character originated by Denis O’Hare.

    Ferguson, who made his Broadway debut in the 1998 revival of “On the Town,” is understandably reluctant to prognosticate about the future of New York’s theater industry. All 41 Broadway theaters are set to remain dark through June 2021. Still, the actor said he’s eager to resume his work on “Take Me Out” as soon as it’s safe to do so.

    “It’s going to be one of the shows that welcomes Broadway back, whenever that is,” he said. “I can’t wait to be back on stage. I can’t wait to be back in an audience. I think about my friends who make their living on Broadway and are really struggling right now. My heart goes out to them.”

    By the time “Food Between Friends” is published next spring, Ferguson believes he and the rest of the world will be ready to embrace lasting, wide-scale change, both socially and politically.


    Interpreting Old Heirloom Recipes for Today’s Modern Family Cookbook

    Occasionally, while browsing through old heirloom recipe books (mainly in those cookbook collector bookstores), I see some puzzling ingredient measurements that somehow have been lost over time to the modern family cook and modern family cookbooks.

    Ingredient Measurements for Liquids
    For most of us, the terms “gill” and “tumbler” for measuring liquid ingredients are most obscure, having been trained to use cups and ounces as our mainstay for measuring liquids. The other term I find odd is “scant,” not because it means “barely sufficient in amount or quantity,” but because the word was created to provide an explanation for why something measures less than an ordinary measurement! Here are some liquid measurements you’ll find in old heirloom recipe books:

    1 wine glass = ¼ cup/2 ounces
    1 jigger = 1.5 fluid ounces
    1 gill = ½ cup/4 ounces (or 5 in the UK, generally)
    1 teacup = a scant ¾ cup/almost 6 ounces
    1 coffee cup = a scant cup/almost 8 ounces
    1 tumbler = 1 cup/8 ounces
    1 pint = 2 cups/16 ounces
    1 quart = 4 cups/32 ounces

    Ingredient Measurements for Dry Volume Items
    Then we have old heirloom recipes with obscure dry ingredient measurement terms, all of which have unique definitions. “Peck” for example, is 2 gallons, and four pecks make a bushel. Thus the old song lyrics “I love you, yes I do, a bushel and a peck , I do” mean 10 gallons (or a lot). So, you buy a bushel of tomatoes at the farmer’s market and you get 8 gallons of tomatoes by volume! (No wonder these measurements have faded out of everyday use.) Here are some dry measurements you’ll find in old heirloom recipe books:

    1 peck = 2 dry gallons /8 dry quarts, 16 dry pints
    1 pinch or dash = what can be picked up between the thumb and first two fingers less than 1/8 teaspoon
    ½ pinch = what can be picked up between thumb and first finger
    1 salt spoon = ¼ teaspoon

    Ingredient Measuring Tools
    My favorite part of reading old cookbooks is to see what measurement tools are used in the recipes. The “saucer” is an interesting measurement. Where my grandfather’s family originated, a saucer was a small bowl that was used two ways: (1) to cool hot coffee poured from a coffee cup (often the coffee was sipped right from the saucer), and (2) for dunking homemade biscuits and eating them (much like some people do with doughnuts). Here are some measuring tools you’ll find in old heirloom recipe books:

    1 kitchen spoon = 1 teaspoon
    1 dessert spoon = 1 teaspoon or 1 soup spoon
    1 spoonful = 1 Tablespoon, more or less
    1 saucer = 1 heaping cup (about)

    Hopefully, this bit of information will help you better interpret old family heirloom recipes. You can convert the old family heirloom recipes to more modern cookbook measurements in your modern family cookbook that still closely match the intended measurements of the original recipe. Can you imagine the difference in recipe results if we thought a spoonful of salt and kitchen spoon of salt were the same measurement?

    PS: As a thank you for visiting, why not grab a few free recipe card printables? No signup forms, no obligation.


    The Modern Family Cookbook

    There are few good comedies out there that have the qualities of the tv show &aposModern Family&apos: a talented cast, brilliant writing and chemistry. The latter being the hardest one. When FRIENDS ended I was on a hunt to find a good comedy, although, in no way could that one be replaced. There were some however, that come close: How I met your mother and Modern Family are two.

    The &aposModern Family Cookbook&apos was a fun read, one that clearly appeals to fans of the show. It features recipes mentioned on th There are few good comedies out there that have the qualities of the tv show 'Modern Family': a talented cast, brilliant writing and chemistry. The latter being the hardest one. When FRIENDS ended I was on a hunt to find a good comedy, although, in no way could that one be replaced. There were some however, that come close: How I met your mother and Modern Family are two.

    The 'Modern Family Cookbook' was a fun read, one that clearly appeals to fans of the show. It features recipes mentioned on the show like Phil's first-day-of-school pancakes and Manny's Piña Delgado. I want to try some of these out: it has breakfast, lunch and dinner recipes, plus drinks. In between them, you get fun quotes from the show and photos from the cast.

    Do you tune in weekly to watch the latest on the Dunphy-Tucker-Pritchett-Delgado clan?
    Then chances are that you will enjoy this as much as I did.

    (I'm so hungry right now.. *off to make claire’s chicken & vegetable garden wraps*)
    . more


    1959 Farm Journals Country Cookbook

    Vintage CookBook
    Copyright: 1959
    Publisher: Doubleday & Company
    Hardcover, 420 pages
    Condition: very good, dust jacket shows shelf wear, binding tight, no marks, no tears
    Library of Congress: 59-6414
    Price: 45.00

    Synopsis: More than 1,000 tested recipes from Farm Journal Magazine. 32 pages of full color illustrations.

    Farm Journal Country Cookbook Back Cover

    Shop vintage cookbooks on my site here.


    Для показа рекламных объявлений Etsy по интересам используются технические решения сторонних компаний.

    Мы привлекаем к этому партнеров по маркетингу и рекламе (которые могут располагать собранной ими самими информацией). Отказ не означает прекращения демонстрации рекламы Etsy или изменений в алгоритмах персонализации Etsy, но может привести к тому, что реклама будет повторяться чаще и станет менее актуальной. Подробнее в нашей Политике в отношении файлов Cookie и схожих технологий.


    Watch the video: The Modern Family Cook Book (January 2022).