The Texas Pioneer Woman

Pear Wine

“Wine is constant proof that God loves us and loves to see us happy.”

- Benjamin Franklin

The Texas Pioneer WomanThis summer was the summer of pear wine. My husband and I picked so many pears that I was able to make 4 batches of pear wine. To put that in perspective I made 24 gallons or 120 bottles of pear wine! Making pear wine is not too difficult; if I can do it anybody can do it. The beauty about wine is that at bottling time you can make the wine to your taste; leave it dry, sweeten it back a bit, make it into a sparkling wine, or make it into a dessert wine. The recipe I am sharing below makes 6 gallons of wine.

Photo by Pixabay/didgeman

Pear Wine Ingredients

  • 24 pounds pears
  • 36 pints water
  • 24 cups sugar
  • 15 teaspoons acid blend
  • 3 teaspoons pectic enzyme
  • 6 teaspoons nutrient
  • 1/4 teaspoon potassium metabisulphite
  • 1 package yeast


I use a clean and sanitized primary fermenter, which is basically a 7.5-gallon food-grade plastic container that comes with a lid. This size of container allows me to make up to 6 gallons of wine at one time. Inside of this container I add 15 pints of water. To the water I add 24 cups of sugar, which I stir in well with my large 28-inch-long food-grade plastic spoon. Next, I add acid blend, pectic enzyme, nutrient and potassium metabisulphite. I blend these ingredients in well. I purchased these ingredients from a local homebrew supply store. Most homebrew supply stores are very informative and will help you solve any wine problems or questions you may have.


I then washed the pears, removed the peel, and cut them into small pieces. Next, I got a nylon straining bag and placed it inside the primary fermenter where all of the other ingredients had been added. I then put the 24 pounds of pears inside of the nylon straining bag and tied the top of the bag.

At this point I will cover the primary container. It will stay in a corner in my kitchen; it will need to be in a handy place because I will have to check it daily for the next few days. In 24 hours I will add yeast. I will also eventually add 21 more pints of water. At this point there just is not enough room for the other water needed. I will add it when I finally remove the straining bag of pears.

After I add the yeast I need to spend the next few days giving it a daily stir, pressing the pear pulp lightly to aid in the juice extraction, and checking the specific gravity of the wine. To check the specific gravity I use a wine thief. A wine thief is a hollow plastic tube with a hole in each end. It is used to remove a sample of wine from the container. Once I have my wine sample I drop in the hydrometer to read the results. The hydrometer is used to measure the specific gravity in the wine. The hydrometer is basically a glass thermometer like instrument that is used to monitor the progress of the fermentation. When the hydrometer reads 1.040 I will remove the pear straining bag and move the wine to a carboy.

fermenting pears

To remove the pear straining bag requires a second pair of hands to do the job. My husband held the straining bag that contains the pears over the primary fermenter, as he did this I squeezed the bag with both hands to get out all of the juice.

Now I will siphon the wine from the primary fermenter to the secondary fermenter. My secondary fermenter is a glass carboy. This is called racking the wine. To siphon or rack the wine you need to let gravity help you to do the work. I put the primary fermenter on top of my kitchen counter and the secondary glass carboy on the kitchen floor right below. I used a siphon hose. The end where the wine will come out of goes into the glass carboy and the other end that has the siphon pump is submerged into the wine in the primary fermenter. I hold this end a little from the bottom of the fermenter. I then pump it about two or three times and then gravity takes over and moves the wine from the top container to the glass carboy container on the floor. I want to pump as little as possible because I do not want to get oxygen into my wine.

racking the wine

Once I rack the wine, I filled up to about within 2 inches of the airlock rubber bung with water. This is the rest of the water I needed to make the wine that could not fit into my primary fermenter because there was not enough room. I filled the rubber bung halfway with water. I then attach the airlock rubber bung to the top of the carboy.

I attach a brew hauler so that I can move the wine. A brew hauler is a sturdy polypropylene material that creates handles for the carboy. Once that the wine, 6 gallons of it, is in a glass carboy it can be quite heavy to lift. The brew hauler gives you a good grip on the carboy to let you more easily move it, but it is still pretty heavy.

The wine still needs to ferment more. Fermentation is complete once the specific gravity has reached 1.000, which should take about another 3 weeks. At that point I will add stabilizer to the wine. In the meantime the wine needs to continue to ferment. The temperature for fermentation can vary. Some ferment at 55 or as high as 78 degrees Fahrenheit. The lower the temperature the longer it takes to ferment. What is more important than the temperature, is the temperature fluctuations. The temperature needs to be constant because the yeast really cannot handle much wide variance in the temperature; hot one day, cold the next. If this happens, the yeast will go dormant. In about 3 weeks, I will add the stabilizer and siphon off the sediment again.

Once the wine reaches a specific gravity of 1.000 I stabilize the wine. To stabilize the wine I added 1½ teaspoons of stabilizer to the bottom of a clean and sanitized carboy. I put the empty carboy on the floor and moved the pear wine filled carboy to a counter. To siphon or rack the wine you need to let gravity help you to do the work. I used a siphon hose. The end where the wine will come out of goes into the empty carboy and the other end that has the siphon pump is submerged into the wine. I hold this end a little from the bottom, so as to not suck up any of the sediment. I then pump it about two times and then gravity takes over and moves the wine from the top container to the carboy container on the floor. I want to pump as little as possible because I do not want to get oxygen into my wine.

Once I rack the wine. I filled up to about within 2 inches of the airlock rubber bung with water. I make sure that the rubber bung is filled halfway with water. I then attach the airlock rubber bung to the top of the carboy and place it to the refrigerator. I will siphon the wine every 2 to 3 weeks until the wine in clear for bottling which will take about 3 more months. At that time I will be ready to sweeten the wine to my taste and bottle it.

Bottling Pear Wine

I ended up racking the pear wine five times. Each time I racked the wine I had a bit of a sample. I have been checking the wine for a few months now for appealing aroma, color, clarity and taste. Since my husband and I will be the ones mostly consuming this wine we develop the wine to our taste or liking. We decided we wanted to sweeten this wine at bottling time, which means we are going to add a bit of sugar to it.

Bottling wine is not an intimidating task, instead it is quite simple. I make sure that my wine bottles are cleaned and sanitized before bottling. The size of bottles I use is 750 ML. I buy wine bottles for about $16 a dozen from a home brewery supply store or I pick up wine bottles free from a local restaurant that I eat at on a monthly basis. Either way, new or recycled the bottles have to be cleaned and sanitized.

Besides the wine bottles, I will also need wine glasses to sample the wine, sugar to sweeten the wine, and a wine corker. Other bottling equipment needed include the corks, potasiumsorbate (used to stop refermentation in the bottle), measuring spoon, funnel, large stirring spoon, siphon hose, and a large 7.5 gallon food grade bucket.

The most important step to bottling wine is to recheck the wine before bottling for aroma, clarity, color and taste. The taste is so important because it lets me know how much to sweeten it, which I have decided to do. Once you are happy with those four characteristics of the wine it is time to bottle it.

I set my wine-filled carboy on top of the counter and let it warm up just a bit because it has been sitting in my refrigerator and for sugar to dissolve better it should not be so cold. Since I am sweetening the wine at bottling time I will need to add ¼ teaspoon of potassium sorbate per gallon of wine. Potassium sorbate keeps the wine from refermenting in the bottle with the sugar I am adding to the wine. I put this potassium sorbate at the bottom of the large 7.5-gallon food-grade bucket. I insert the siphon hose into the carboy and the other end into the bucket, and then pump it twice. Then the wine starts flowing. As the wine flows, I am stirring the wine with my large plastic spoon so as to mix in the potassium sorbate. I then add 2 cups of sugar and stir in as well. After the wine empties into the bucket, I let it stand covered for 15 minutes and then I taste the wine.

If I like the wine then I will bottle, if not I will add more sugar making sure to blend in well. I add small amounts of sugar at a time, taste, and then add more if needed. You can always add more sugar, but once it’s added you can’t take it out. I ended up adding a total of 5 cups of sugar to my pear wine at bottling time. This measurement should by no means be a guide for you in your own winemaking. Making wine should be made to your taste, which is definitely one thing I have learned over the years of making wine and visiting wineries. I like my blackberry and blueberry dry, but I like the pear wine a lot sweeter. It is all about how you like it. You are the one making it and most likely will be the one drinking it. Make it to your taste!

Once I, well, my husband and I, are content with the taste it is time to bottle it. I then place the large bucket on the counter. I insert the siphon hose into the bucket and the other end into a wine bottle, and then pump it twice. Then the wine starts flowing. I let the wine fill up to a tiny bit over the neck of the wine bottle. I use the funnel to fill up bottles that seem a little low in wine, so that the amount of wine in each bottle is a bit more uniform. Once all of the wine bottles are filled up I cork the bottle. Then I wipe down the bottles with a clean paper towel that is lightly spritzed with diluted bleach to wipe off any accidental spillage of wine on the bottle.

bottling the wine

I filled up about 30 bottles of wine at 750 ML in each bottle. I even have enough extra wine to fill up my wine glass, so that I can enjoy the fruits of my labor.

I made wine labels and add them to the wine bottles and I also add a decorative foil shrink wrap over the cork of the bottle. After all of that the wine bottles will be transferred to a hall closet where they will be stored until I get ready to drink them. When I am ready to consume a bottle of wine I will chill it in the refrigerator and serve it chilled.

 Finished Pear Wine

3 DIY Self-Care Products

The Texas Pioneer WomanI’ve made three homemade self-care products that I would like to share with you. Self-care products are essential for wellness. Wellness is purposefully making choices for a good life where you have mental, social and physical peace where ever you are at any given moment throughout life’s changes.

Once you learn to make these three personal care products you will never have to buy them again. Plus, and perhaps more importantly, when you make your own products you know precisely what  ingredients goes into making them.

All of these do-it-yourself products pertain to keeping your feet happy and healthy. Most often we do not think of our feet because they are covered up inside of our shoes. We are so dependent on our feet to get us everywhere we need to go. They are such hard workers for us and often are so overlooked and forgotten. You do not need expensive spa treatments to take care of your feet; instead you can make these  homemade self-care products for your feet.

diy self-care

Coffee Sugar Foot Scrub

  • 1/4 cup sugar
  • 2 tsp. baby oil
  • 1 tsp. coffee grounds
  • 5 drops peppermint essential oil

Simply mix all ingredients together in a bowl and store in a container with a lid. When ready to use, scoop out a bit to scrub and exfoliate your feet.

Eucalyptus & Peppermint Foot Soak

  • 1/2 cup Eucalyptus Epsom Salt
  • Food color
  • Baking powder

Simply mix all ingredients together in a bowl using as much or as little food coloring to get your desired color. Also add a bit of baking powder to soak up any liquid food color added to the mixture so that the mixture is relatively dry to the touch. Store  the foot soak in a container with a lid. When ready to use, pour out the desired amount into a warm water foot bath. Let your feet relax in this warm foot bath as you relax and rejuvenate.

Peppermint & Chocolate Whipped Foot Butter

  • 1/4 cup coconut oil
  • 1/4 cup shea butter
  • 1/4 cup cocoa butter
  • 1/8 cup avocado oil
  • Peppermint essential oil

Use a double boiler to melt cocoa butter. Once it is melted, remove from heat and mix in the rest of the ingredients except for the peppermint essential oil. Place the mixture into the refrigerator to set, or thicken up. Once the mixture is thicken, add the desired amount of peppermint essential oil. Whip the mixture with a hand-held mixture until soft peaks form. Store the foot butter in a container with a lid. To use the foot butter scoop out the desired amount and massage into feet. You may slip on a pair of socks to let the foot butter soak into feet overnight.

I know you will enjoy making and using these homemade personal care products. You can make these products for yourself or give them as gifts to family and friends for holidays and birthdays.

In addition, you can arrange a fun girl’s day with a group of close friends and craft these products. This would be a great activity to do with your friends as you catch up on gossip or laugh over old memories. Doing activities with friends help to build strong friendships and strong friendships lead to healthy living. Also, do-it-yourself personal care products help you feel and look your best.

Enjoy creating and changing these products to fit your needs!

Scone & Biscuit Mix

The Texas Pioneer WomanI love to give homemade gifts to my farm visitors. I have many farm guests who come to stay in my cabin for a day, weekend, or even a week. Many people come out to visit the countryside to take a break from the city and the hurried pace of life. I love getting to meet new people from all over the country as well as people who visit us from other countries. Currently, I supply my cabin guests with ingredients for making breakfast. I provide locally roasted coffee from my hometown, a dozen of farm fresh eggs from my own free-range hens, blueberry jam that I can from farm fresh blueberries, and a delicious homemade scone and biscuit mix to make hot and fresh from the oven.  

Today, I want to share with you this delicious and easy-to-make scone and biscuit mix. You can keep this handy bread mix in your food pantry for convenience to use in your own kitchen. You can also give it as a gift to friends, family, neighbors, and co-workers.


Scone & Biscuit Mix Ingredients

  • 2 cups of all-purpose flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 teaspoons of cream of tartar
  • 2 tablespoons of buttermilk powder

How to Prepare Ingredients to Store in a Glass Canning Jar

Place all ingredients in a large mixing bowl and stir ingredients well to blend. Spoon the dry ingredients into a one-quart canning jar. Attach a gift tag with baking directions.

Baking Directions

Pour the dry ingredients in a large bowl. Blend in 3 tablespoons of softened butter until it is well distributed. Stir in 1 slightly beaten egg and 1/2 cup of water. Turn out onto a floured board. Pat out dough lightly with your hand to about 1/2 inch thickness. Cut out biscuits and bake in an oven for 15 minutes on a greased baking sheet at 375 degrees Fahrenheit. This recipe makes about 8 biscuits.

Frugal Biscuit Cutter

I have always used a frugal biscuit cutter in my own kitchen. My frugal biscuit cutter is a recycled tin can. I re-use an empty soup or vegetable can. I first remove the label and then wash the can in hot and soapy water. I also check to make sure there are no sharp edges where the can lid was removed. I then boil the can to remove the glue from the paper label. Once the glue is removed, I sterilize the can in boiling water. Now it is ready to cut out the perfect size for biscuits. I really like the way this frugal biscuit cutter fits in the palm of my hand. I can easily apply weight pressure to cut dough for biscuits.


I love eating these hot biscuits fresh from the oven with a dollop of freshly made jam or smothered in homemade fresh butter. I have also used this recipe to make scones stuffed with homemade labneh cheese and fresh fruit. I hope you enjoyed this scone & biscuit mix along with the frugal biscuit cutter idea.

Go create something, instill passion in yourself, and inspire others! To find out more information about my farm visit or

Photo courtesy of the author.

Spring Chores Around the Garden

The Texas Pioneer WomanNo one had to tell me that spring had sprung. It seemed like it happened overnight. One bright sunny morning I woke to birds chirping, clear skies and a yard full of blooms. Lighting the way from my front door to halfway down the driveway were azaleas with sparkling colorful blooms. It made my house seemed gorgeous. Out the back door, I could also see cascading roses accentuating the outside of my greenhouse and along my garden posts.

It was perfect. It was as if I lived in a picturesque English countryside cottage instead of my 1970ish brick ranch styled home in badly need of an update. I felt all was right with the world and I lived in a beauteous garden. Life was blithe and full of hope. I took a deep breath of the spring air as I sipped on my morning coffee. Yes, it was spring and life indeed was perfect!

I turned and walked inside the house to my kitchen sink overflowing with last night's supper dishes and then it hit me like a ton of bricks. It was spring! I have a lot to do! Spring is a time for spring-cleaning, to clean the cobwebs and dust that has accumulated and to get my house and yard organized. Spring is also a time to simplify, to reduce what I have and make what I have be useful for me. Springtime also means that I have sundry list of garden chores as well.

At the start of every season, I make a goal list of what I want or need and then work backwards from there to make it become reality. For example, I want to have herbs such as mint to make fresh tea from and herbs such as basil, dill, thyme, sage, oregano and cilantro to flavor my home cooked meals. I want to have my own vegetables growing in my kitchen garden so that I can serve nutritious vitamin-packed side dishes with my homegrown grass-fed beef and pork. I also want to have fresh fruit drizzled with honey for dessert.

Now that I have the end in mind, I can make my spring chore list. I start out by identifying my goals. In my example, my three goals include herbs, vegetables, and fruits. After identifying my main goals, I then make a list of things I need to do to help facilitate that goal to become a reality. I would also like to mention that I am frugal and love to re-use and repurpose items to save on the bottom line. Here is my own spring chore list.

Texas Bluebonnet


• Take stock of my current herbs that are growing and spruce them up a bit by adding some compost.

• Make a list of herb seeds and plants that I will need to buy or maybe a kind friend may have extra to share. I always try to be a kind friend who is willing to share as well!

• Find some old containers that I can paint and add drainage holes to serve as my herb containers.



• Take stock of my current vegetables that are growing and spruce them up a bit by adding some compost.

• Weed all of my garden beds and give it to the pigs.

• Make a list of vegetable seeds and plants that I will need to buy or maybe a kind friend may have extra to share. I always try to plant vegetables by seeds because it is less expensive. In addition, I save vegetable seeds from my garden produce to plant the next season.

• Keep seedlings moist by mulching, which also will help in retarding weeds.

• Add cages for tomatoes and cucumbers as well as any climbing vegetable or fruit. Do not feel the need to buy cages; repurposed materials are easily refashioned into climbing structures or to hold in plants that may tumble over.



• Take stock of my current fruits that are growing and spruce them up a bit by adding some compost.

• Plant trees, bushes, and vines as they are now being discounted at the nursery. Make sure to give them extra attention to get them off to a good start.

• Mark my calendar now to remind myself in the fall to take cuttings of any vine I want to propagate.

• Tie up my blackberry and muscadine vines, so they will grow on the wire where I can easily harvest them.

• Apply fertilizer around the drip line of my fruit trees and look for any pests that may want to munch on them.


The spring chore list helps keep me focused on what I have to accomplish. If I feel overwhelmed by a job, I take a break and do something that is good for my soul such as write my mom a handwritten note, or read a chapter from a good book. In addition, I break a big job into smaller pieces over a longer period of time. Some jobs will require several days or weeks to get done.

To keep me motivated to do spring chores, I will often post photos of last year's crops around my home office or cut out pictures of my dream garden. I also love to write down gardening quotes to read to keep my spirits high when I need a boost of energy.

Sometimes when I look at magazine or online photos of gardens that do not have a single stalk of weed growing it makes me feel like I am failing as a gardener. However, I am realistic about weeding. Weeds will grow. Some I will pull and some I will ignore. Once I felt overwhelmed in pulling weeds that I made a sign that read, "Feel Free to Pull Weed" and stuck it out in my garden. The sign made me feel better.

Have a great spring season! I hope you get your chores in the garden completed!

— Texas Pioneer Woman

To learn more about my adventures in farming, raising livestock, and being frugal and creative in my corner of the woods in Texas visit my blog

To make a visit to my farm, please visit my website

Photos belong to Jannette Gomez

Planting Garlic in the South

The Texas Pioneer Woman"There are five elements: earth, air, fire, water and garlic." — Louis Diat

Growing garlic on my farm is important. Garlic is an important seasoning for many dishes that I cook for my family. I use it mixed with butter to flavor fresh bread I pull out of my oven as well as to spice up a pan full of fresh grown vegetables from my backyard.

Besides flavoring our meals, there are health benefits to eating garlic. Actually eating garlic provides several health benefits! The two benefits I value the most for my family is that it lowers blood pressure and help us ward off colds and coughs.


I learned from my elders when I was growing up that if you eat two raw crushed garlic cloves at the onset of having a cold or a cough it will reduce the severity of your illness. This is one "old wives" tale that I do follow and it has worked for me.

Working hard to put food on the supper table for my family is a rewarding experience. I love the fact that I can produce food to keep my family fed as well as to provide nutrition that they need to be healthy. Growing garlic in the South can be very challenging. We often fight a hot and humid summer here, but if a few rules and considerations are followed, producing garlic on your piece of land can be achieved.



Garlic will need to be planted in well-drained soil area. Prepare soil by removing growing weeds and mixing in a bit of compost.


Garlic needs full sun to grow properly. While growing garlic you will need to weed to keep competing weeds from taking all the nutrients available in the soil.


Planting garlic is easy. You can plant directly in the soil in your garden or even in a container on your patio.First, divide each garlic bulb into individual cloves. Plant each garlic clove with its pointy end facing up. Plant the garlic clove about 2 inches deep and 4-6 inches apart.


Water the garlic well about once a week with about an inch of water. Also mulching around the garlic will help to retain moisture.


Producing food for my family is a labor of love and self-sufficiency. I love that I can grow garlic on my farm and bring it to my supper table to flavor my dishes and to provide health benefits for my family. We are fortunate to have the knowledge to make the most of what we do have, the ability to work hard, a whole lot of passion and determination, and a bit of luck to scratch out a living in our corner of the woods.

To learn more about my adventures in farming, raising livestock, and being frugal and creative in my corner of the woods in Texas visit my blog

— Texas Pioneer Woman

A Cabin in the Snowy Woods

The Texas Pioneer Woman 

We have been snowed in for two days now! Schools have been closed, as well as many businesses. It may be a normal winter for people up North, but we are in east Texas! Come to think of it, our whole winter so far has been fairly frigid.

Cold weather on our farm is both good and bad. It is good for the fruit trees. It helps them to set fruit for the spring. It is also good to help cut down on our pest problems. Living in the woods of east Texas comes with a whole lot of summer insects such as mosquitoes, June bugs, stinkbugs, and a whole bunch of other pests that just make a terrible nuisance of themselves. This cold weather helps us keep those numbers under control.

I reckon one of the best things about cold weather is that it offers more time to sit and contemplate. With less chores to do in the winter, we have more time to plan what has got to be done through the upcoming year. We are planning what fruit trees need to be added to the orchard, what vines need to be replaced in the vineyard, and what herbs and vegetables need to be planted this spring. We have also had spare time to start a good couple of books, mainly books about farming.

One of the so called “bad” things about cold weather is that sometimes there is no avoiding it. There are daily chores that involve being outside in the cold, such as collecting firewood and feeding livestock. Also a cold snap signals the time to slaughter animals to fill the freezer.

We have been laying on the feed to keep the livestock warm through this frigid time. Thank goodness our cow numbers are low to help us save on how much hay we are having to go through. Our cow numbers are lower because last week we sold two yearlings at the livestock auction and butchered one to fill the freezer for the year.

We also have taken to collecting eggs as soon as we possibly can after the hens lay them to keep them from freezing. Unbelievably, the hens have not slowed production because of the cold. They have been troopers to keep us supplied with eggs for breakfast and enough to sell to our community.

We are suppose to start thawing out tomorrow. Well enough chit chatting. I’ve got to put some more wood in the stove and start supper.  Stay warm my friends!

Photo by Getty Images/AmyKerk

Dehydrated Sugared Apple Slices

The Texas Pioneer WomanWhen I have too many apples that I cannot eat up before they spoil, I like to preserve them by dehydrating or drying them. Then I can store the dehydrated apples without using any electricity until I want to use them as a snack, make them with oatmeal, add them to cereal, or use them in my baking.

Making dehydrated sugared apple slices is pretty simple. We sliced the apples making sure not to use the apple core or seeds. Since apples have a tendency to discolor and darken during storage and drying we pretreated them. To pretreat them, we dissolved 1 tablespoon citric acid powder into 1 quart water. Then we put the sliced fruit into this solution for 2 minutes.

Pretreating Apple Slices 

We then drained the apple slices for a few minutes. Afterwards, we placed the apples in a plastic food storage bag with a couple cups brown sugar. We sealed the bag closed and shook the bag until all apple pieces were coated with brown sugar.

Afterwards we placed the fruit on the dehydrator trays. Depending on the humidity it takes about 24 to 36 hours for the apples to dry. Dried apples should not be dehydrated to the point of brittleness. Instead apples should be dried to the point where you are not able to squeeze any moisture out of it. Also dried apples should remain pliable, but should not be sticky.

After dehydrating the apples, allow them to rest for 30 to 60 minutes before packaging to avoid moisture build up inside the closed container. I store my dehydrated apples in sterilized, dry canning jars with tight-fitting lids. I then place the containers in a cool, dry, dark area (my pantry). I check the dried apples often in the pantry to make sure the apples are still dry and that no moisture is seen on the inside of the canning jar. If I do see moisture, I need to use the apples immediately or re-dry them. If I ever see mold I know to discard the food immediately.

To learn more self-reliant skills, please visit my website.

Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters