Dare To Dream Creative Cooking

Condiments

Three Angels Broadcasting Network

Program transcript

Participants: The Holmes Sisters

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Series Code: DDCC

Program Code: DDCC000003A


00:22 I like healthy food that tastes so good.
00:27 I like to eat good food.
00:29 What to say now?
00:31 I like to eat good food.
00:35 I like to eat good food.
00:40 Hello, hello, hello.
00:42 Welcome to Creative Cooking with the Holmes Sisters.
00:45 Hello. Yours truly, I am Kimberly.
00:48 I'm Taisha. And I'm Jan.
00:51 And we are so happy to spend this time with you.
00:54 Today, we are going to talk about condiments.
00:58 Mm.
00:59 Condiments, condiments, condiments.
01:01 So there's butter.
01:02 We have... Ketchup.
01:04 Ketchup. Mayonnaise.
01:05 Yeah. This is...
01:07 Mustard.
01:08 So why would we talk about condiments?
01:11 Well, you know, it's very funny.
01:13 My son loves ketchup, but from a very small age,
01:17 three, four years old, he hates...
01:19 He would never...
01:21 I could never get him to eat tomatoes.
01:22 That's true. But he loves ketchup.
01:24 He would put ketchup on his rice, beans,
01:26 maybe even bread if I let him.
01:28 He just eats ketchup on everything.
01:30 And I'm in this store, shopping one day,
01:32 and I saw a bottle that said, no high-fructose corn syrup.
01:37 And I said, I cannot continue to let him eat ketchup
01:43 because it has corn syrup, and has all the sugar,
01:45 and tons of vinegar.
01:47 So we came up with a remedy and a recipe
01:51 that we can make ourselves.
01:53 And the funniest part about this, my son Justin,
01:56 he's eating whole tomatoes, they're blended,
01:59 but he doesn't even realize it.
02:00 So he still gets tomatoes
02:02 'cause tomatoes are good for you.
02:03 That's right. They are our red food.
02:05 That's right.
02:06 So he still gets his healthy food.
02:08 High in lycopene.
02:09 So this is why we said, we'll share some condiments
02:12 with you today.
02:13 So we have ketchup, we also have butter,
02:16 coconut butter.
02:17 We have coconut butter, and we have two different types
02:19 of butter and then we have one with olive oil.
02:22 And the great thing about the coconut butters,
02:24 usually with your butters and your...
02:27 You have these fats that are very unhealthy,
02:31 it clogs up the artery, and then it just
02:33 stiffens the arteries, the coronary arteries
02:35 that causes heart disease.
02:37 Now making our butters using coconut oil,
02:40 coconut has saturated fats that are good,
02:43 that increase the HDL cholesterol
02:46 in your bodies which is the good cholesterol,
02:48 the hero cholesterol. Yeah.
02:50 And it converts the LDL,
02:51 the bad lousy cholesterol into HDL.
02:54 So we're gonna show you how to use coconut flake,
02:59 sorry, to make butter.
03:02 That's right. Isn't that great?
03:04 This is very simple. And we like quick and easy.
03:05 Easy. So we're gonna start...
03:06 And good. And good.
03:08 So let's get started.
03:09 Okay, Jan, please, read the ingredients.
03:11 For the ketchup, we have...
03:27 Wow. Simple.
03:28 That sounds quick and easy.
03:30 This is a very simple recipe, so let's move forward.
03:32 Jan, thank you for the blender, and we will pour everything
03:34 into the blender and whiz it up.
03:37 Let's show them how easy this is.
03:40 That's so funny that you say that 'cause every time
03:42 Justin comes to my house to eat, you know,
03:44 I love to feed my nieces and nephews
03:45 when they come over.
03:47 You know, I cook with a lot of different fresh vegetables
03:49 and everything and Justin will peeking, "TT..."
03:51 He calls me TT.
03:52 "TT, does this have any tomatoes?"
03:54 "Justin, but you're eating tempeh.
03:57 You know, so this is the funniest thing
03:59 that you said. He hates tomatoes.
04:00 He's getting his tomatoes in his ketchup.
04:01 In the different forms. And it is homemade.
04:04 Now the difference with this tomato or this ketchup,
04:08 we fire-roasted the tomatoes.
04:11 So it gives it a different taste.
04:13 Nice roasty, smoky flavor.
04:15 Delicious, delicious. Roasty delicious.
04:16 Yes, nice smoky roasted flavor.
04:18 So, Jan, whiz that up.
04:20 Okay.
04:40 Okay.
04:41 Wow, that was quick and easy. That was simple.
04:44 And this is something that you can do in your home.
04:48 I know many people have issues with the apple cider vinegar,
04:52 that's also in the ketchup
04:54 besides the high fructose corn syrup.
04:57 So this is simple, the ingredients are healthy,
05:00 they're safe, tomatoes, we have light seasoning of paprika,
05:05 Himalayan sea salt
05:06 which is made of tons of minerals for our body.
05:09 That's right.
05:11 So let's talk about how we fire-roasted
05:12 the ketchup. Oh, yes.
05:13 All right. Yes.
05:15 So we took whole tomatoes, okay?
05:18 You had your cherry tomatoes, you have your great tomatoes,
05:22 you have your Roma tomatoes, your vine tomatoes, okay?
05:25 So we took the vine tomatoes and we made sure
05:28 that they were kind of ripe, not too hard,
05:30 and we just took off the vine,
05:32 placed them in a shallow baking dish
05:35 and roasted it high on like 4...
05:37 It's 400, 450. 475.
05:40 And so you pre-heat the oven so it's nice and hot
05:42 when you're ready to put the tomatoes in.
05:45 So you have these nice plump juicy tomatoes,
05:48 and then they just melt on the tray.
05:50 For about how long? About 20 minutes.
05:52 Yeah, 15 to 20 minutes is...
05:54 And you start to smell the aroma.
05:55 Oh, it's so delicious.
05:57 So then when it comes out, it's just very soft.
05:58 Yes.
05:59 Very soft, and it just kind of melts apart,
06:01 falls apart.
06:02 And that's what we use to blend up
06:04 and make the ketchup.
06:05 And then you put it in your fridge,
06:07 so it gets nice and cool, chill, and then...
06:08 Firm.
06:10 You have the finished product of what we have here.
06:12 I mean, we did one here, but this one was refrigerated.
06:15 And you know what to do with condiments.
06:17 Ketchup, who doesn't love ketchup,
06:18 you put it on your fries.
06:20 Fries. You dip your French fries.
06:21 Put it over veggie burger.
06:22 Your favorite veggie bean or veggie burger.
06:25 You could make your oven-roasted potatoes,
06:27 veg, nice and big.
06:29 And just dip them in. Yes.
06:30 Mmm. Good. Yes it is.
06:31 Delicious. Okay, ladies.
06:34 So now we're gonna talk about our butters.
06:36 All right, so here we have the olive oil, right?
06:39 Kim, so tell us how we're gonna make this.
06:41 Could you read the recipe, please, Kim?
06:51 And that's it. Very simple.
06:55 Okay, so this is an interesting recipe
06:59 because it's really a one-step process.
07:03 It's really a two-step process, but...
07:05 We just... we have the shredded coconut.
07:07 Let's show them what it looks like before.
07:10 All right, so this is the shredded coconut here.
07:12 Okay.
07:13 I'll hold that still so you can kind of get that in my hand.
07:20 All right, here we go.
07:22 You can get a close-up on that. All right.
07:24 So this is the...
07:25 you just take shredded unsweetened coconut,
07:27 and you put a little bit of it inside of your...
07:30 Mixer. Food processor.
07:33 Get it in there. Okay.
07:34 We're just using a lot.
07:36 It's a little messy, but it's okay.
07:37 Okay, we'll just pour a little bit out.
07:39 Just so that we can show you...
07:40 Not too much 'cause you don't wanna...
07:42 A little... This is small.
07:43 Okay. There you go. You add your salt first.
07:45 Adding something.>>
07:48 Okay.
07:50 So the shredded coconut is in, and then we whiz.
08:08 Now this simple coconut butter, you would have to whiz it
08:14 on and off for about 15 to 19 minutes
08:18 for it to emulsify.
08:20 So we're going to whiz it again little bit more.
08:38 And then we can add a little bit of salt
08:41 and let it mix it.
08:42 So now you got the Himalayan salt.
08:43 Yes. Which is high in vitamins.
08:46 It's not like the regular salt, right?
08:47 No, no.
08:49 Kim, the Himalayan salt is not like the iodine salt, right?
08:50 No, it's not.
08:52 In fact, in my home, we take a teaspoon
08:54 or half a teaspoon of Himalayan salt
08:56 and put it in our water,
08:57 just so you get extra minerals and we drink it.
09:00 And my children, they don't realize
09:02 because it dissolves in the water and the taste,
09:04 it changes just a little bit,
09:05 but it's very, very good for you
09:07 and it does great things for the body.
09:08 What does it do for the body? Does it energize the body?
09:13 It revitalizes the body with minerals
09:16 such as magnesium...
09:17 Yes. Calcium.
09:18 Potassium.
09:20 All of that wonderful stuff that we need.
09:21 It's still funny when I look at this coconut.
09:24 It reminds me so much of Guatemala.
09:27 My mom is from Guatemala.
09:29 And I remember growing up as the little girl
09:31 we would climb the coconut tree or shake it down
09:33 and get some coconuts.
09:35 Or throw a rock or so, you know...
09:36 You know, get those coconuts out.
09:38 We would drink the coconut water, you know,
09:40 we didn't realize how good, coconut is good for you...
09:44 Natural hydration.
09:45 And the importance of the coconut.
09:46 So I'm looking at this coconut
09:48 and I'm just having memories and just reliving.
09:50 Flashbacks? Yeah.
09:51 Yeah.
09:53 When you a drink coconut water,
09:54 actually, it hydrates your body.
09:56 It's very good to replenish your electrolytes.
09:58 Yeah. It's a better form of Gatorade.
10:00 Yes. There you go.
10:01 And coconut is good, I mean, in rice,
10:03 coconut rice and pancakes. Oh, yeah.
10:05 Make some stew beans and...
10:07 oh, coconut, we can put coconut in everything.
10:09 Yes.
10:10 So that's an idea even once your coconut...
10:11 Right.
10:13 Once your coconut butter is finished,
10:15 you can use it in your beans or you can use it
10:18 to just cook with your everyday meals,
10:20 and as well as also spread it on bread as a spread.
10:23 So let's see, it's gonna take a little while for us
10:26 to get this liquefy, but let's give it
10:28 a little bit more time now that we've added the salt.
10:58 Now we can eat every part of the coconut.
11:02 We eat coconut oil.
11:04 We drink the water, coconut water.
11:07 And you can also shred the coconut
11:09 and this is what we have, shredded coconut
11:11 which is the fiber of the coconut
11:13 and gives us fiber for the body.
11:16 So we're going to show you the final product.
11:19 And this is what the emulsification process
11:21 ends up looking like.
11:23 Wow. Okay.
11:24 Nice and creamy. It looks like butter.
11:25 Now this butter isn't the same as your earth balance
11:30 or the butter that we're showing,
11:31 this butter is more of a...
11:34 it has more of a gritty taste
11:36 and a gritty feel like peanut butter.
11:38 So it's good. But it's still smooth.
11:40 Yeah, it's smooth but with a gritty taste,
11:43 and it tastes very good.
11:44 And it comes out just like butter.
11:46 Yes. It solidifies after a while.
11:48 So you put it in this... 20 minutes of...
11:50 Yeah, and if I had a better knife I could...
11:53 Thanks, Kim, there you go, get some traction going.
11:56 And then you just pull it up
11:58 and you could just put it right on your bread.
12:00 So...
12:01 We got some multi grain rolls here.
12:03 To become solid in this form, you would have to put it
12:06 in the fridge for 24 hours and then freeze it for 24 hours
12:09 and then you could put it in your fridge.
12:12 So we can taste this, Taisha? Taisha, are you already eating?
12:14 Oh, I'm sorry.
12:16 I'm ahead of myself.
12:17 It was just smelling too good.
12:19 Can we just share this with you, here we go.
12:20 Okay, let's break bread together.
12:21 Okay. All right, cheers.
12:23 Okay. Mmm
12:24 Mmm.
12:25 Good, very good.
12:27 That's delicious. Mm-hm.
12:28 It has such a nice coconut flavor.
12:30 Mm-hm. Nice coconut flavor.
12:32 It smells... Whey protein.
12:34 So we also have another one, Kim.
12:37 The final one. Yeah.
12:39 Better finish this little bite, that's it, our last bite.
12:43 Okay, so let's move this out of the way.
12:46 The universal tasty butter recipe.
12:49 Can you read that one for us, Jan.
12:52 Jan is still chewing, but heck them.
12:55 Let me finish my delicious coconut butter bread.
13:02 All right, I'll read it...
13:15 You mean, that's it?
13:16 That's right. That's all.
13:18 That can't be it. That's quick and easy.
13:20 All right, show us how, Jan.
13:22 Well...
13:23 I'll wash this out. Okay, great.
13:25 Thank you so much, Taisha, there you go.
13:26 Tell us about olive oil... So we can...
13:27 Here we have the ingredients which are olive oil,
13:30 we have some more coconut oil and Himalayan salt.
13:34 That's all. Together.
13:36 Right. And olive oil is very healthy.
13:38 We like to eat olive oil just as a substitute
13:42 for canola oil or vegetable oil,
13:44 and it's also good to make salad dressings.
13:47 Olive oil can also be used as conditioners in your hair.
13:51 I mean, there's so many benefits to olive oil.
13:54 It can be used as a skin cream. So we're going to...
13:56 As a skin cream, as a moisturizer.
13:58 Right, moisturizing.
13:59 We love to eat it, juice it, and wear it.
14:03 That's right.
14:04 So olive oil is another wear it,
14:06 something that we wear when we have our wear it's...
14:08 It keeps the skin nice and smooth.
14:09 So we're going to make this tasty butter using olive oil.
14:15 We're pouring in olive oil.
14:17 And then this is our coconut oil.
14:20 And all of these butters are very simple as you can see.
14:24 Himalayan sea salt, and we'll add some water.
14:30 One cup of water.
14:36 And once again, we will whiz.
14:39 Okay.
15:14 Okay. Wow.
15:16 Look at this very smooth,
15:20 silky concoction.
15:24 Okay. That's the universal butter.
15:26 Look how creamy. That is delicious.
15:27 So this we called to teach us universal butter
15:30 because it's very, very popular.
15:34 And very well-loved.
15:35 Now it's liquedified... liquiedify...
15:39 Liquefied. Liquefied.
15:41 It's all right. Too much coconut.
15:45 And let them see the consistency of it.
15:49 Okay. Okay.
15:50 And now we would put this in the freezer.
15:54 For how long?
15:55 For 24 hours for it to become solid like ice.
15:59 So it won't... Really frozen like ice.
16:02 So ice butter.
16:05 Ice butter.
16:06 So basically, what it transitions
16:08 from that liquid form to the solid form of ice
16:11 when you put it in the freezer.
16:12 So the final result is this.
16:16 Would you look at that. Yum.
16:17 This right here. This is amazing.
16:19 And let me tell you, this right here, is to die for.
16:23 It is mmm, good. Oh, yeah.
16:26 It is delicious.
16:27 So this is our universal butter.
16:30 You just put it on bread. Just try some more bread.
16:32 You can put it in the soup.
16:33 You can put it on anything that you can spread.
16:38 All right, let's try that. Okay, here we are.
16:41 We're gonna break bread again, okay.
16:42 No, I'm getting my own bread.
16:43 You can go ahead
16:45 and get that little piece you want.
16:47 All right, here we go, okay. Here we go.
16:48 Here we go. All right.
16:50 Let's do that again.
16:51 Mmm. Mmm.
16:56 Mmm, good. This is delicious.
16:57 You have to try this.
16:59 You must try this universal butter.
17:01 It's delicious. It's so easy to make.
17:03 Yeah. Very easy.
17:04 If you steam veggies, you can just add
17:06 a dollop of this to it,
17:07 that would just take it to the next level.
17:09 Oh, yeah. Mmm.
17:10 And you can add your own season if you'd like, parsley, chives.
17:14 Maybe garlic powder. Even garlic.
17:16 It can change the taste a little bit.
17:17 Have some garlic bread. Oh, this is really great.
17:19 Very good. Wow.
17:21 So now that we've eaten it. Okay.
17:23 Why don't we show them how to juice it.
17:30 And we are at our juice it segment.
17:36 Juice it.
17:37 Wear it. All right.
17:38 So now we're gonna show you how we're gonna juice it today.
17:41 So we have a Swiss chard smoothie,
17:44 all right?
17:45 Swiss chard. Yum yum.
17:46 Swiss chard. I love Swiss chard.
17:48 Swiss chard is in the spinach family.
17:52 And they come in a variety of colors,
17:55 as a matter of fact, you can buy them in...
17:57 it's called rainbow chard.
17:59 They have them in white, red, orange...
18:02 Yellowish. Green and yellow.
18:04 So yeah, you can buy them as such.
18:06 They make great stir fries. Yes.
18:09 You can put them in your salads.
18:11 And we're gonna, today, put it in our smoothie.
18:13 See usually people make smoothies
18:15 and they use spinach, they use kale.
18:17 Yes. They use collards.
18:19 All the green super foods.
18:20 But today, when you're ready to move
18:22 onto something different, and, you know,
18:23 just a little change. Yes.
18:25 You can Swiss chard. Can you imagine?
18:27 I mean...
18:28 Swiss chard is the new super food.
18:30 So, it's the family, I mean, it's so exact there but...
18:33 Yeah.
18:35 Actually when you eat this, the Swiss chard, they have a...
18:37 It's like a, kind of like a salted...
18:39 Taste.
18:40 It has a natural taste of its own.
18:42 And that's because it has natural sodium in it.
18:45 Mm-hmm. Which is great for our body.
18:47 So, you know, we have to maintain our pH balance,
18:50 make sure that the electrolytes are balanced.
18:52 When we have too much potassium,
18:55 our heart may have some issues, and we may feel, you know,
18:59 kind of not balanced, when we have too much calcium
19:03 or too little calcium or magnesium,
19:06 so we wanna make sure that we get our electrolytes
19:08 in a great way to get them outside of Gatorade
19:12 or lot of energy drinks.
19:14 It's our food. Yes.
19:16 God's pharmacy.
19:17 Yes. That's right.
19:18 In our juice-it smoothie today, we have dates.
19:22 Mmm.
19:23 Dates are natural sweeteners.
19:26 And they kind of... I don't know if I...
19:28 Full of magnesium, potassium also.
19:29 It looks like roaches. Roaches.
19:32 Oops, I'm sorry.
19:33 But listen, I have a little story.
19:36 You guys remember growing up, mother would make us,
19:38 back when it wasn't popular to be vegetarian or vegan.
19:41 Or vegan, right.
19:42 And our mom would make us play so hard...
19:44 We love you, mother, but she would send us to school
19:47 with roach, no dates sandwiches 'cause our...
19:49 That's what our friends would say, they're like...
19:50 That's right.
19:52 "Ew, you're eating a roach sandwich."
19:53 But it would be almond butter and dates.
19:54 It was good. Right.
19:56 But that's what they kind of look like.
19:57 Yeah, yeah.
19:59 But anyway, it's a delicious sweetener...
20:00 It is. For any cereal, smoothie or...
20:03 A natural sweetener. Natural butter, you can make...
20:05 It's full of magnesium and potassium.
20:06 And calcium. That's right.
20:08 And then we also have in our smoothie today.
20:10 Pineapple. Pineapple.
20:12 Who doesn't like pineapples, right?
20:14 Yes, I love... It's sweet.
20:15 It's sweet, yes.
20:17 And I love the color, it just pops.
20:18 And it's so delicious
20:19 and it's also great in bromelain.
20:21 Yes.
20:22 Bromelain, it's great anti-inflammatory,
20:25 so it helps calm, brings calm.
20:27 To the body. Okay, to the body.
20:29 So, Kim? Yes?
20:32 I need some calming.
20:34 I need some what? Pineapple.
20:35 All right, so open up.
20:37 All right, just, just, just relax.
20:38 We're gonna get to the smoothie.
20:39 And then we're gonna add water today.
20:41 But if you'd like you can use apple juice, any pomegranate,
20:45 just any type of juice you'd like,
20:46 but we're just using water today.
20:48 And the sweeteners will be nature sweeteners.
20:51 Bananas and dates. Dates and bananas.
20:52 Bananas as we know, high in potassium,
20:55 also bananas, well, I don't have a whole banana
20:58 but, maybe you can kind of see in this banana.
21:00 Bananas have like a little smile on it.
21:02 You kind of see it?
21:03 It has a little smile. Let's all smile.
21:05 Smile for the camera. Cheese!
21:08 All right, all right, here we go.
21:10 Well, banana has something called tryptophan
21:13 that releases happy endorphins.
21:16 So, you know, if you're feeling low,
21:17 just eat a banana.
21:19 Eat a banana.
21:20 All right, so let's start making our shake, Jan.
21:22 So we'll start with the smile.
21:24 Wait a minute.
21:26 We're getting ahead of ourselves.
21:27 We need to read the recipe. Oh, that's right, okay.
21:30 Well, let's read the recipe. Kim?
21:49 Okay, all right.
21:51 So, Jan, let's whiz it up.
21:55 Let's get the water in.
21:56 Pour that water in. Water.
21:59 And give me a smile. All right, the happy banana.
22:03 Get those endorphins going.
22:05 Okay, we'll drop that leaf on in.
22:07 Okay, and that final...
22:09 Get our...
22:11 Pineapple with the dates. Relaxing pineapple.
22:15 And our sweetener.
22:17 Nice sweet roach... I'm sorry dates.
22:20 Okay. Kim?
22:21 Sorry.
22:22 Every time I look at that...
22:24 Okay, so we're just gonna whiz that up.
22:52 Okay.
22:55 Oh, boy. That sounds...
22:57 Now you wanna whiz it,
22:58 make sure everything's nice and blended.
22:59 It's nice and blended. Nice and smooth.
23:01 That's a nice form.
23:02 It has a nice creamy green color.
23:04 Yes.
23:06 Ooh, you smell the pineapples coming.
23:08 It smell so good. Okay.
23:11 We have one more.
23:13 Get in there. I'm making a mess, sorry.
23:15 You're making a mess.
23:18 All right, get that in there.
23:22 And now...
23:24 Oh, we're matching, guys,
23:25 look at this, look at the straws.
23:34 All right.
23:35 So now that we've shown you how to eat it, juice it,
23:39 Jan's gonna wear it.
23:42 No. I don't wanna wear it.
23:44 But okay, what am I gonna wear? What do I have to wear?
23:47 A banana oat honey masque.
23:50 We're using a...
24:00 Okay.
24:01 Okay, so let's make this happen.
24:03 Taisha, you mash the banana, and I will grind...
24:06 All right. The oatmeal.
24:07 So remember that our bananas give off happy endorphins, Jan,
24:12 so this is gonna be a happy masque.
24:15 Okay. Get ready to smile.
24:17 Okay, I'm getting ready to grind the oatmeal.
24:31 Just a little bit more.
24:38 Okay, so we're using oatmeal.
24:41 And we know that oats is a great grain,
24:45 one of our super grains.
24:47 And it lowers cholesterol.
24:51 It's also high in minerals like magnesium.
24:54 And today, we're gonna take one tablespoon of this oat,
25:00 ground up, into the half mashed banana.
25:05 We're adding our...
25:07 Then we're gonna slowly drizzle our unsweetened milk.
25:12 Okay, that's good.
25:14 And what is this gonna do for my face?
25:18 This is a great masque for acne.
25:20 Yes.
25:22 So, Taisha...
25:23 Also, the oatmeal acts as a soother.
25:26 Oatmeal is very soothing for eczema, dry skin issues.
25:32 So when you have a...
25:34 You can smooth it on your skin, you can put it
25:36 all over your body for those
25:37 who suffer anywhere you have eczema.
25:39 Okay, well, please put it on quickly, quickly.
25:40 Okay. Let's get started. I can't wait.
25:42 Cover me up.
25:44 Okay, now you're getting a little bossy now.
25:46 Oh, no. Come on.
25:47 You're not in charge. Well, I just wanna have...
25:48 You know, beautiful skin. You're still the youngest.
25:50 I just wanna have beautiful skin.
25:52 All right, here we go.
25:53 Quick, quick, quick, quick.
25:55 Okay, come, Taisha, here we go. I'm ready.
25:57 Okay. Just put some on.
25:59 Mmm, it feels so soothing.
26:03 So soothing. Oh. Okay.
26:05 I hope this is good for my eyebrows.
26:10 Technically, this is a cereal that we eat for breakfast
26:12 every morning, and we're...
26:14 Once again, showing God's pharmacy in action.
26:18 You look great. I tell you.
26:20 We eat it. I feel good.
26:21 We juice it and we wear it.
26:25 I like healthy food that tastes so good.
26:30 I like to eat good food.
26:32 What to say now?
26:34 I like to eat good food.
26:37 I like to eat good food.
26:42 So long. Thanks for joining us.
26:45 See you next time. Bye-bye.
26:48 That masque looks great on you.


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Revised 2017-12-07