Today Cooking

Three Angels Broadcasting Network

Program transcript

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Series Code: TDYC

Program Code: TDYC016044A


00:01 I want to spend my life
00:07 Mending broken people
00:11 I want to spend my life
00:18 Removing pain
00:23 Lord, let my words
00:29 Heal a heart that hurts
00:34 I want to spend my life
00:40 Mending broken people
00:45 I want to spend my life
00:51 Mending broken people
01:07 Hello, and welcome to our 3ABN Today cooking program.
01:11 We are the Micheff Sisters!
01:14 I'm Linda.
01:15 I'm Brenda.
01:17 I wonder who I could be.
01:18 Oh, I'm Cinda!
01:22 And we really have a fun program
01:25 playing today, don't we?
01:26 We do.
01:28 And a surprise. Oh, yes.
01:30 We have a surprise. Oh, I like surprises.
01:31 Yes, we have a surprise guest, we're not gonna tell you yet,
01:34 but somebody really special to us.
01:35 That's right. That's right.
01:37 But let's say the name of the program,
01:38 our whole theme, are you wondering
01:40 what we're gonna cook today.
01:42 Really, I'm wondering, what is it?
01:43 All things stuffed.
01:47 That means I can eat as much as I want.
01:50 I love this.
01:52 I wasn't really thinking about your stomach being stuffed.
01:56 I was thinking about the food we're fixing being stuffed.
01:59 Oh no, in fact, I just want you to see,
02:03 I stuffed my pockets.
02:06 She has come prepared.
02:08 Well, welcome to all things stuffed.
02:12 When we're gonna have a fun time
02:14 with the programming.
02:15 When you think it about all the things
02:16 that foods that you can stuff,
02:18 you think about tacos and you think about,
02:20 there's different types of bread that is stuffed,
02:22 and you think about, you know,
02:24 stuff peppers and things like that
02:26 but there is a lot of, lot of food that can,
02:29 you know, have ingredients stuffed inside of it.
02:32 So we kind of explore it
02:34 and we are little bit creative and what that could be.
02:36 So may be we should take a look about we're gonna...
02:39 Let's take a look and show you.
02:41 Today, we're gonna start with
02:43 Italian stuffed roasted peppers.
02:46 Um!
02:47 That looks so good.
02:48 And we're gonna have stuffed Avocado salad.
02:50 Whoo!
02:51 That looks good, sis.
02:53 And then we have our stuffed spinach pie.
02:56 Oh, now, that I can't wait chewing that,
02:58 let me sample that.
03:03 Cuban stuffed zucchini with avocado aioli.
03:08 That sounds interesting, doesn't it?
03:10 Sure, it does.
03:12 And then we're gonna have turkey potato rolls.
03:14 Oh, you had me a potato.
03:16 And you had me a rolls.
03:18 And there is no gobble in this turkey.
03:20 That's right. That's the best thing.
03:22 You, guys, I think I might have a problem.
03:23 Oh-oh.
03:24 What's the problem?
03:26 I only have two forks,
03:28 I'm gonna have to have more.
03:31 Everything looks so good.
03:32 That's all right.
03:34 We're just gonna ask Melissa to bring you some more.
03:35 How is that? Melissa!
03:38 All right. Let me see if she has some.
03:41 Oh, wow!
03:43 Let's start with my Italian stuffed peppers,
03:46 and for this recipe, you will need:
04:20 That really wasn't a whole lot of ingredients, what it says.
04:22 No.
04:23 There is a few more ingredients.
04:25 And it's quite a colorful array as well.
04:26 Well, you need to read the rest of the ingredients.
04:28 Oh, that would make sense.
04:32 Okay, for the rest of the ingredients
04:34 she will need...
04:48 That was pretty good what you did.
04:50 You gave 'em time if they wanted to write down,
04:52 to write down and catch up
04:53 and then you get that, that was pretty good.
04:55 Now wasn't that nice of me.
04:56 Although you don't have to sweat it, folks,
04:58 because you...
04:59 All of our recipes can be found on our Micheff Sister website,
05:02 just micheffsisters.com
05:04 and you can find all the recipes there.
05:06 We even post a photograph of
05:08 so you can see what it's supposed to look like
05:09 and you can also find our recipes at 3ABN.org.
05:14 So... That's right.
05:15 Now, what you're gonna, sis?
05:17 Okay, I need to have you each have a cutting board.
05:19 All right.
05:21 Choose your knife.
05:22 All right, choose our weapons.
05:24 Choose your weapons. Okay, here you go.
05:26 I don't care which one. There is yours.
05:27 All right.
05:29 Here we gonna have to move a little bit of this.
05:32 Let's rearrange stuff here.
05:34 Okay. Okay.
05:37 Who wants the mushrooms,
05:39 who wants the spinach? You decide.
05:44 Yes, make a decision.
05:46 All right.
05:48 That's a good decision.
05:50 How am I cutting these?
05:51 Okay, those you need to be in bite size,
05:55 or not they have to be real small...
05:58 Some people would have this bite.
05:59 Well, we're gonna put it in here though.
06:02 Oh, okay.
06:05 And you're gonna, you can chiffonade that.
06:08 Okay. Okay.
06:10 So to chiffonade, you roll it all up like this,
06:16 and then just...
06:19 Only don't do my hand. Just like this for here.
06:20 Yup.
06:22 Okay, is that all right? That's right.
06:23 How much of my arm am I supposed to take off?
06:24 Is that all right for cutting? Yeah, that's fine.
06:26 I'll give her a lot of hard time.
06:27 Now for the peppers
06:29 what you're going to do is chiffonading.
06:31 I'm chiffonading okay? You're chiffonading, yes.
06:34 Chiffonading is rolling it up and just cutting it, okay.
06:37 But it sure is a fancy word for all of that.
06:39 Yeah.
06:41 Okay, and then I like the colored,
06:45 the red and the orange and the yellow peppers.
06:49 Um, and I know I'm not alone in this
06:52 because we travel quite a bit and we do cooking shows
06:56 and people have told me they can't eat a green pepper.
06:59 I can't eat green peppers, they really bother my stomach
07:01 but the red, yellow and the orange don't.
07:04 So if...
07:07 You know, you could use a green
07:09 if you want it but I actually...
07:10 I'm just staying away, I can't eat a green pepper.
07:13 I had a nutritionist tell me
07:14 that most people that think they are allergic to,
07:17 you know, green peppers and peppers
07:19 and so they avoid all peppers, usually if they,
07:21 you know, try a colored one, they're fine.
07:23 Doesn't bother them at all.
07:25 And so they don't bother me.
07:26 So what you gonna do is slice the top off
07:29 and so I'll go slice it about like that,
07:33 and then you gonna this membrane in the middle,
07:36 you just gonna twist it and pull it out.
07:38 And throw it in this trash can right below here.
07:41 Throw it in.
07:43 Look how pretty this is though.
07:45 Can you see that?
07:46 Look how pretty that is,
07:48 it looks like a flower, doesn't it?
07:49 It does.
07:50 And we're gonna get those seeds out.
07:52 You miss that. I know, know.
07:53 Well, seriously color is important.
07:55 Color is important when you are eating
07:57 because it tells you, you have good nutrition.
07:58 Could you spray that tray for me, sis?
07:59 Absolutely.
08:01 Okay so... Get my hands some spray.
08:02 Oh, Melissa!
08:05 So now, I'm gonna cut this one and you want it...
08:10 And you're gonna save the tops
08:12 and then so we're gonna twist this out, see.
08:15 And then also you're gonna pull this stuff out.
08:19 Just you know, you want to leave it intact,
08:21 because we're gonna stuff this
08:23 but you see I'm pulling all that extra white out, okay.
08:26 You can see that,
08:28 pull that out.
08:29 Okay, Brenda sprayed this tray for me,
08:32 so I'm gonna set 'em upside down
08:34 and I put the lids on like that, little icon lids
08:39 but the tops to the peppers,
08:41 and we're gonna do a red one now.
08:42 Looks like a lid to me.
08:43 We're gonna do a red one and let's twist this out again
08:48 and let's clean out this a little bit better like that.
08:54 Empty out the seeds, put that upside down,
08:57 put that upside down, okay.
08:59 And now what you are going to do
09:01 is you're gonna spray just a little bit.
09:03 Okay.
09:04 And you're going to put this in a 450 degree oven
09:09 for 15 minutes.
09:11 We want it charred a little bit.
09:12 You know, you want it charred.
09:14 You don't want to do it too much
09:16 because then your pepper wilts and shrinks
09:18 and you will not be able to feel it.
09:20 But if...
09:23 It does when you take it out of the oven
09:25 and you turn it right side up, it kind of,
09:27 kind of looks like it's gonna fall all over.
09:29 Take a paper towel or a...
09:33 Some foil and wad it kind of in a bowl
09:35 and stuff it kind of in the middle
09:37 and form and then that will keep its shape
09:39 while it cools until you're ready to make your filling.
09:42 So we're gonna go ahead and make our filling now,
09:44 so, sis, if you could spray the pan
09:47 and then lets add the mushrooms
09:52 and I don't...
09:55 We're gonna add just a...
09:56 I don't add oil to this.
09:59 I'm gonna add the tomatoes
10:00 and that's what will help cook it.
10:02 Okay.
10:03 Let me clean that up...
10:05 Put those in and then you can put your squash in
10:10 and now the zucchini and yellow squash,
10:12 you can see they are just cut in little cubes,
10:16 and then we're gonna wait save our herbs.
10:20 Okay, sis, you can go ahead and put that in
10:23 and you want to get that, get that cooking.
10:27 Okay.
10:29 Crank up your heat.
10:30 That's cranked, it's high as it ever goes, sis,
10:32 that's as good she get.
10:35 As good as she gets.
10:36 Oh, look what Melissa gave me for you.
10:40 Melissa, thank you.
10:44 Oh, she is good.
10:46 Let's put these back
10:47 in this drawer right here, in that way,
10:49 I will have them.
10:50 For those of you who may be this is the first time
10:52 you've seen one of our cooking programs,
10:54 Melissa is we are talking about Melissa Hoffman.
10:56 She's actually my assistant for our Kids Network
11:00 and she is also our, you know, just our crew chief.
11:06 She is our crew chief
11:07 for Micheff Sisters cooking programs
11:09 and let me tell you what, she runs an organized ship.
11:12 She keeps us organized and she keeps us going.
11:15 We need a chief over us.
11:17 We do, and she's got, is amazingly talented,
11:20 so here is your Melissa, she is off the sidelines
11:23 that's who we are talking about.
11:25 Now, I'm gonna sprinkle some salt on here
11:27 and this is salt to taste, this is only about a teaspoon
11:31 but you could do, um,
11:32 just taste your vegetables throughout,
11:35 and you can see if it has the enough salt,
11:39 if it doesn't, then add more.
11:42 I'm also gonna add the red pepper flakes
11:45 and you don't have to add the red pepper flakes,
11:48 if you don't like spicy stuff.
11:51 And if you like things really spicy,
11:52 spicy double it because that's what I do.
11:55 But, you know if...
11:57 Even if you don't like stuff real spicy,
12:00 you could add just a little bit to give it flavor
12:04 because it does give it quite a bit of flavor.
12:07 Okay.
12:09 There you go.
12:11 And when that's actually don't want to cook that much
12:15 because you want just a little bit more
12:17 because we are going to put this,
12:20 stuff this into our peppers
12:22 and we're gonna put it in the oven,
12:24 and what we will do...
12:27 And go ahead and add your spinach.
12:29 Spinach wilts down like within the first 60 seconds to,
12:33 you know, a minute and half.
12:36 So it wilts write down and then I have some fresh...
12:40 Looks beautiful.
12:41 Sis, if you want to take the fresh,
12:44 this is fresh basal and fresh oregano,
12:47 and actually lets add it right to the skillet so it...
12:52 I'm actually gonna hold it apart a little bit,
12:55 you don't even have to cut it with the knife,
12:57 you can just pull it up or you can if you want, sis.
12:59 We'll chiffonade this too.
13:03 And we put this in...
13:04 Now, if you don't want to use the vegan parmesan cheese,
13:09 you don't have to, because I will tell you,
13:12 I have tried a lot of vegan parmesan cheeses
13:15 and some have better flavor than others,
13:18 but I've never found one that really melts good,
13:21 not a vegan parmesan.
13:23 If you know of one, send it to me.
13:24 I haven't found any real good substitutes that do it
13:27 for me that change periods so I just tend to skip it.
13:30 Yeah, right, so that's what I would say, I would skip it.
13:33 This is a vegan parmesan,
13:35 it actually has a pretty good flavor
13:37 but it just, it does not melt so.
13:39 I found one that melts really good.
13:41 Really?
13:42 Yeah, I'm not sure if you say...
13:43 A parmesan one?
13:45 No, the regular cheese.
13:46 Yeah, see I meant parmesan.
13:47 Daiya, It's a Daiya. Daiya.
13:49 That melts really good, the cheddar one.
13:51 The cheddar but I'm saying I've never found a parmesan.
13:53 No, I haven't either.
13:54 I was just commenting to Sister Brenda.
13:56 Okay, aw!
13:58 This is got to be a Brenda challenge bowl,
14:01 because there is no way
14:02 we're gonna get that in here and mix it up.
14:05 You can put this in there.
14:06 I'm famous for having a bowl that I fill to the top
14:09 and everything slops over, you know.
14:16 No matter what I do,
14:17 it seems like if I just get a bigger bowl,
14:19 I keep filling it more.
14:20 You know, what we'll do?
14:22 We go like this.
14:23 We'll do it this way.
14:25 So mix all that... You're slopping some here so.
14:27 Oh, well, here? Yeah.
14:29 Oh, let's not slop too much.
14:33 Give me a break here. That's a lot.
14:36 There, it's raining pasta.
14:38 It's raining pasta,
14:39 and this looks like whole wheat pasta?
14:43 This is whole wheat pasta.
14:48 Sometimes I use the whole wheat
14:49 and sometimes I use the enriched
14:53 'cause it will have the same amount of fiber in them.
14:55 You think that's enough?
14:57 Well, it could be. It looks perfect to me.
14:58 So right before, so then...
15:01 Right before we're ready to stuff,
15:04 I drizzle with the extra virgin first pressed olive oil
15:09 and that gives it flavor.
15:10 So that's only a tablespoon so.
15:12 You know, when I was in Israel, I was able to see when they...
15:15 The places there where the old olive presses and stuff,
15:18 that was so interesting to me to see how they did that.
15:21 You know, we actually went on Jo and David and Catie
15:25 and I went to Tuscany and we actually went to a farm
15:29 and where they actually pressed it.
15:31 It was awesome. Yeah, it really is.
15:33 So now what you are gonna do is you're gonna take your,
15:36 pretend this is already roasted.
15:40 You gonna take your roasted pepper,
15:44 you're gonna stuff it,
15:46 and then you gonna put it back into a 350 degree oven
15:50 for 15 more minutes, and this is what it looks like.
15:55 And it looks good.
15:57 Doesn't that look delicious?
15:59 It does and this looks good just like this,
16:01 this is just good enough to eat right here?
16:02 You could eat it.
16:04 Exactly, you could eat this just like this.
16:07 And it's done and ready to eat, right?
16:09 It's done and ready to eat.
16:10 Well, I think our special guest today
16:13 would love to taste this.
16:16 What do you think? I think so.
16:17 Would you like to meet?
16:19 Let me put some in this bowl right over here.
16:22 Well actually while she is coming in,
16:25 I'm gonna have Melissa bring me one more
16:27 from my sample tray in the back,
16:29 and then she'll get a regular stuffed pepper...
16:31 Oh!
16:33 That's because she is really special,
16:34 she is somebody that we love a lot and...
16:37 Let's introduce you to...
16:40 Drum roll please.
16:42 Here comes our very special friend Tena.
16:45 Yay! Come on, Tena.
16:48 Right up for you, Tena.
16:50 Here, Tena, we have this special for you.
16:51 Oh, great.
16:52 Oh wow.
16:54 Whee!
16:55 Yay!
16:58 Oh, it's so good to be with you.
16:59 We watch this program all the time
17:02 and to know that I'm actually here.
17:07 And I particularly like your hat.
17:10 Can you get a close up and look at Tena's hat.
17:12 Bend your head down just a little bit.
17:14 There you go, look at that, our Kids Network.
17:18 3ABN Kids Network.
17:20 We're glad you're here.
17:22 Well, I'm too.
17:23 Are you having fun?
17:24 Oh, am I having fun, specially now.
17:26 It's pretty quiet on this set, isn't it and boring?
17:27 Oh, I know. Yeah, I know.
17:30 And then when we watch this all the time
17:32 and my husband George just gets a big bang out of him.
17:35 You know, you girls are just so silly and fun.
17:38 What us?
17:39 I just love it, you know,
17:42 and all this good food, I mean it just so nutritious,
17:46 and you know,
17:47 and it just may help me to grow.
17:52 Not this way but...
17:53 I tell everybody when they get to heaven look up
17:55 because I'm gonna be big and tall.
17:57 Yes, yeah.
17:58 Some of you guys have a good start
18:00 but I will get there.
18:01 That's right. You will.
18:03 That's right.
18:04 It will be wonderful to have new bodies...
18:05 That's right, we can't wait, we are home sick for heaven.
18:08 We are home sick for heaven.
18:10 Tena and having been on this set,
18:12 we just put your hands away from your mike
18:14 so we don't touch your microphone,
18:15 but having been on the set
18:17 and been watching our cooking program,
18:19 it's a different thing watching in your living room, isn't it?
18:21 Oh, much different.
18:23 So why wouldn't you tell about the viewers at home
18:25 that it's different in the set.
18:27 Oh, it's just so different,
18:28 I mean it's awesome, I mean it.
18:31 So you get to hear what's going on behind the scenes, right.
18:33 Yeah, yes.
18:34 Yeah, and Cinda is pretty awesome, isn't she?
18:36 Oh, she is, she is...
18:38 Oh, I mean she is always...
18:39 I'm really quiet when the cameras are off.
18:41 She is so quiet
18:42 and she is always snitching the food.
18:44 Oh, really.
18:46 And I don't know what quiet it is.
18:51 Oh my...
18:52 Oh, isn't that beautiful?
18:54 Okay, now you get to taste.
18:56 There you go.
18:58 Yeah, blow it, make sure it's not too hot.
18:59 Oh, yeah. Drum roll please.
19:01 I put some of the hot stuff on the top.
19:02 Oops! Yup, that's okay.
19:05 Let me get a paper towel.
19:06 That might be hot.
19:08 You want to reach a paper towel in there, sis.
19:09 Yup, let me give you a paper towel.
19:12 What do you think, Tena?
19:15 This is hmm.
19:22 Well, Tena, I tell you,
19:24 it's just a privilege to have you here
19:25 and we are so excited that you came.
19:28 We love you so much.
19:29 We have been friends for a very long time.
19:31 Very long time.
19:32 And we see you at ASI.
19:34 Yeah, we see you at ASI and GC.
19:36 But this is the first time
19:38 we've seen you on the cooking show,
19:39 that's great.
19:41 It's such a privilege...
19:42 Well, you stay here while we read
19:44 recipe for the next show.
19:45 Okay. Would you like that?
19:46 Our next thing is Linda's stuffed avocado salad.
19:48 Linda, why don't you read the recipe?
19:50 Okay, for that you'll need:
20:18 I'm so excited because Kenny is amazing.
20:23 We have some really neat brothers.
20:25 We do!
20:26 And they're so caring about us.
20:28 Of course, you got to know we call 'em Kenny and Jimmy
20:30 but everybody else really don't call them that.
20:32 They call 'em Pastor Ken and Pastor Jim.
20:36 But we have the privilege of calling them Ken and Jim.
20:42 So the neat thing is, I was talking with him
20:45 and I said, I don't have any time,
20:47 I'm so busy this month,
20:48 because I was getting ready for graduation
20:51 and to get recipes ready and nice.
20:53 I just can't think of any things stuffed.
20:59 I went home and the next,
21:01 about two mornings by he calls me and he says,
21:04 you know what, I was just having my worship
21:06 and he said I just want to share
21:07 an idea that came to me,
21:09 and he says, why don't you just take some avocados,
21:12 you know, and make your salad
21:14 and he was explaining all this to me
21:15 and I was like, that would be really fun,
21:19 I'm so anxious, I said, thank you so much,
21:22 so Ken, I just want to thank you,
21:23 and he just kept rolling of all kinds of ideas
21:26 and he has spent time just thinking about
21:28 how he could help me, and that's just how they are,
21:30 they always want to help.
21:32 And that meant a lot.
21:33 Kenny and Jimmy, we love you both.
21:35 And you know, actually
21:36 our brother Ken is a very good cook.
21:39 I mean he is an awesome cook,
21:42 and we have tried and tried to get him
21:44 to come on the show and do a cooking show with us.
21:48 So if you could just flood campus off with letters
21:52 and say we want Pastor Ken with his sisters cooking.
21:56 We would love it.
22:01 He cooks for us all the time,
22:02 He makes the best Chinese food.
22:04 He makes such good...
22:05 Oriental food. Yes.
22:07 His soup is so awesome. Oh, his specialty.
22:08 Yes.
22:10 Well, we're gonna start out... With egg rolls...
22:11 Yes, we're gonna start out with some cooked pasta
22:14 and you can use any kind.
22:16 A lot of times, I'll do it...
22:17 She is snitching your pasta.
22:19 You're full, you know,
22:22 I'll help her out.
22:23 I'm trying to keep us all honest here.
22:25 Sometimes I use the shells, the little mini shells
22:28 and they look really cool in there.
22:29 Well, today we're just using regular macaroni,
22:31 but you can use any kind you want.
22:33 And what we are gonna do is
22:35 we're gonna put the tomatoes in it
22:36 and while I'm fixing this,
22:38 sis, if you could cut the avocados in half
22:41 and then just scoop them all and them cut them up
22:43 and put 'em in here in small pieces.
22:45 I can do that. Okay.
22:46 And then I want you to cut this up,
22:47 may be in six peaces so that we can stuff this too
22:50 because it's not, you can stuff avocados,
22:52 you can stuff peppers, or half again too,
22:56 so we have more pieces.
22:57 Yeah 'cause they are big.
22:59 So just cut in half this way and then lay it on the side,
23:03 okay, may be I'll do it,
23:04 try to catch it in hand, let's see.
23:06 And now I put tomatoes in here,
23:08 you can put green olives,
23:10 I have black olives today
23:12 but I like green olives in it to,
23:14 and then we've got some peppers and you can cut 'em smaller
23:17 if you like come a little smaller,
23:20 In fact I think, sis, I might just have you cut
23:23 some of these a little bit smaller.
23:25 And we'll do it over.
23:26 Yeah, we'll do that because they are easier to eat
23:28 if they are more bite size,
23:30 All right.
23:31 She's already got the spoon. So we'll do that...
23:33 You draw it back there,
23:34 I don't want to take your olive.
23:35 You don't want to take my olive?
23:37 I don't. Okay, that's probably good.
23:38 And then we're gonna put some grated carrot in there.
23:41 Just want color.
23:42 I wanted to show them
23:44 that what she does is she scoops out the avocado
23:47 like this and saves the shell.
23:52 So you gently scoop it out and then save the shell,
23:56 and don't throw that away 'cause she is gonna use that.
24:00 I'm gonna use that.
24:02 And see how pretty that carrot is.
24:03 Is made with your approval. I like this.
24:05 All right, thank you very much.
24:08 It's just easier to stuff to it.
24:09 Thank you very much,
24:11 that's the nicest thing that anyone's ever done for me.
24:15 It isn't everyday.
24:18 All right, so we now...
24:19 Okay, we have some vegenaise and here
24:23 so I'm gonna put that right there,
24:25 some vegenaise and we're going to put
24:28 some McKay's chicken style seasoning,
24:30 I just love that seasoning and...
24:33 I do too. Here is the little...
24:34 It is my favorite all purpose seasoning.
24:36 Well, for chicken seasoning for...
24:39 And a little bit of salt.
24:41 A vegan chicken seasoning, it has such a good flavor.
24:43 It does.
24:44 Look what I did, I was able to do that
24:46 where I saved you a little stem.
24:47 Oh, that looks realty pretty.
24:48 Well, there it's, let's try in.
24:51 And if you wanted even have more servings on it,
24:53 you can cut it again this way and just fill each of 'em,
24:57 until you get like instead of two,
24:59 you'll have four halves.
25:00 Okay.
25:02 But it makes a nice salad.
25:04 All right, we've got this all mixed up here
25:06 and now we're just waiting for the avocados.
25:09 There it goes.
25:12 He's been stubborn.
25:13 He's been stubborn?
25:15 All right.
25:17 Now you got a really pretty one in this one.
25:18 Look at that. Oh, that is beautiful.
25:20 I love all the beautiful things that God has made.
25:23 I mean, He's made some incredible food to eat.
25:27 Yeah.
25:28 And so many different colors.
25:31 All colors and if you had lots of different textures
25:34 and you have lots of different color;
25:36 you are getting good nutrition.
25:38 Because you need to.
25:40 Go ahead, color your plate like a rainbow.
25:44 I'm so proud.
25:48 I knew, it was gonna be coming sometime
25:50 so I was just gonna go ahead and go with it.
25:53 All right, we got avocado, and if you don't like avocado,
25:56 well then, you know what, just go with the stuff peppers,
25:58 you can stuff tomatoes...
26:00 I can't imagine anybody not liking an avocado.
26:02 You can stuff tomatoes, that looks really pretty.
26:05 Don't you remember on Tiny Tots, Caleb, Denzey,
26:09 and I mean, you might know Idalia and John Denzey,
26:14 he is head of the Latino Network.
26:17 Well, we had him on and you had him on the farm
26:22 and we were...
26:23 Oh, are you okay?
26:25 And he is growing, he is growing...
26:26 I'm fine,
26:28 you guys were planting avocado seeds
26:29 and you said to Caleb, you go,
26:31 Caleb, do you like avocado,
26:33 'cause either you like 'em or you don't?
26:36 Thinking he liked 'em
26:38 and Caleb goes, I don't.
26:44 I wonder if he likes them now.
26:45 Oh, no, he doesn't,
26:47 'cause his mom, we call her Tida.
26:50 She came by just before we started the program
26:54 and she said those avocados, he doesn't like 'em.
26:58 Well, we are gonna... We'll finish this later,
27:01 but I want to show you how it looks when you stop 'em
27:04 and you just right here is some already stuffed,
27:07 and we can put some in here, and you just stuff it,
27:11 and you can put this on a lettuce leaf...
27:13 And it's ready to eat. And it's ready to eat.
27:16 All you need is the fork.
27:17 Right and, Cinda,
27:18 I love how you made that roses in the middle,
27:21 the tomato roses.
27:22 They are beautiful...
27:23 Thank you.
27:25 But I think I need to taste it.
27:28 What do we have for our next recipe?
27:31 Well, our next recipe is our stuffed spinach pie.
27:34 Let me read the ingredients.
28:19 And so this is my stuffed spinach pie.
28:23 And it looks like a flower actually when I'm done,
28:27 but I'm gonna, in the interest of time,
28:29 we're gonna have you crank this up really quick,
28:31 I've already got onion sauteing in here
28:33 and we're gonna get our filling going.
28:35 You're gonna crank it up, good, crank it up.
28:37 And so, you're gonna get those...
28:40 I guess, if it's probably gonna burn.
28:41 And then, Linda, if you would come over here,
28:43 you got your gloves on,
28:44 I want you to crumble up the tofu in with the onions.
28:47 In small pieces?
28:49 Just crumble it up, you know, like you would have crumbs.
28:51 I don't want to, you know, can just be crumbled
28:53 and then you are going to put the seasonings
28:55 all on that, sis, and the garlic.
28:58 Now here's some salt,
28:59 you can salt it after that as well,
29:01 and then we'll just hold on to this,
29:03 when this is all nice and golden and up a little bit,
29:08 then you're gonna add the mushrooms
29:10 and when those look about cooked,
29:11 you're gonna add this,
29:13 so while they're working on just,
29:15 that's all the ingredients, just put all that together
29:17 and I'm gonna ask you,
29:20 Cinda, if you could just set this on the other side of you,
29:23 'cause I need some space... I can do that.
29:24 We're going to make the crust and I'll trade your,
29:27 I'll have that big pan right there.
29:29 This is how big our stuffed spinach pie is gonna be,
29:33 so it's like a pizza pan.
29:34 And I'm gonna put that right over there
29:36 and here you go, gonna put this over there too.
29:40 You can add that later, and this too.
29:43 Okay.
29:44 And when you add the mushrooms, you can add the salt.
29:47 Okay.
29:48 All right, here we go,
29:49 she's got that covered over there
29:51 in that trusted hand over there.
29:52 So now, I'm gonna make the crust
29:54 and this is my traditional oil pie crust.
29:57 It is so easy to put together, um, in that,
30:00 I doubled the batch what I normally do.
30:03 I've got my oil in here and my milk
30:06 and you can see how it separated here right now,
30:10 and we're just gonna emulsify that.
30:12 So with the fork,
30:13 I'm just going to just stir that together,
30:16 whip it together like that with the fork
30:17 until it's all emulsified together
30:20 and you don't see any separation at all
30:23 between the oil and the almond milk.
30:25 When I get that done...
30:29 We can, now that's good,
30:32 you know what sis?
30:33 Do you have some gloves in your pocket
30:35 or I've got some in mine.
30:36 I do. Melissa put some in mine.
30:37 So I'm actually gonna put this on
30:39 'cause I'm gonna handle the dough with this
30:41 and it keeps everything really nice and clean,
30:43 I love kitchen gloves.
30:45 Okay, so I've got my salt and my flour in here together
30:49 and so now you can see how emulsify this is together,
30:52 you can't see any separation,
30:54 I am going to just dump all of it right in here and,
31:01 you know, if you ever made
31:06 a pie crust with butter or margarine or Crisco.
31:10 You know how you cut it in,
31:12 for this you're just going to fluff it
31:15 and like you're fluffing all that around like little small,
31:17 little lumpsy, you just gonna fluff with this
31:23 spatula here and just run it around like that,
31:26 and then when I get it to about like that,
31:30 I'm going to take my hands and it's really a nice,
31:35 soft, tender dough,
31:38 and I'm going to just put it together like this,
31:42 and kind of just need it very slightly.
31:44 You don't want to overwork this dough at all
31:46 'cause you want it to be nice and flakey and...
31:49 And if you overwork, it will be tough.
31:50 That's right and see how nice this is,
31:52 it's just, you look it's really soft.
31:54 I wish you can touch it and feel like
31:56 'cause this is really nice and soft.
31:57 I'm gonna set this aside,
31:59 and I'm gonna put the other one together
32:01 'cause you cannot double this recipe again.
32:03 It has to be separated or will not turn out right,
32:05 I promise you.
32:07 So I have this fluff that's around as well,
32:12 I'm going to now do the same thing,
32:14 I'm just gonna just really get this whipped together
32:19 until there is no more separation
32:22 and once really it is nice and emulsified together,
32:25 that's when I'll add it to my bowl, okay.
32:28 How is my stuff going on over there?
32:30 Are we supposed to be cooking this?
32:34 Yes.
32:35 We only have couple of steps left.
32:38 Okay, you can see now, see from the side of the glass,
32:40 you can see on the mixing right here,
32:42 there is no separation.
32:44 That's when you know it's perfect
32:46 and I like that word so we're just going to...
32:50 I'll just put that in here and now again we go,
32:53 and you see how I get
32:54 every drop of moisture you can out of here and...
32:58 Flour as it differs from different types of flour,
33:03 differ from brand to brand
33:06 and so there might be of a higher moisture content
33:09 in your flour or drier flour.
33:11 If your dough is a little bit dry,
33:14 just add a little bit more oil or little bit more of your milk
33:18 and it should be fine but you could see,
33:20 it just doesn't need it.
33:21 Also what you have to be careful of is,
33:23 I was at somebody's house
33:25 and they want me to help them cook
33:26 and I picked up some flour and their bag of flour
33:30 and I said, do you have any other flour,
33:32 this doesn't smell right.
33:33 She goes, I just bought it.
33:36 And I said it doesn't smell right
33:38 and I looked and it was out of date by a year
33:42 and she had just bought it.
33:44 So you really need to check
33:46 the expiration dates on the bags.
33:47 That's right.
33:49 Okay, I need the wrap master.
33:50 I really love,
33:52 I can take these gloves off for now, sis.
33:53 I know, we all love this.
33:55 It's awesome.
33:59 This is just a real wonderful gadget,
34:02 it's called Stretch-Tite and TITE,
34:04 you can get online, Wrap'N Snap 7500 Series.
34:08 I love this because look at this,
34:09 I'm gonna put this, it's just a plastic wrap
34:12 and it cuts it immediately for me
34:15 and I'm going to overlap it
34:17 because I have an extra big crust,
34:18 so I'm gonna move it over here.
34:20 I'm gonna pull this over here
34:22 and then cut it,
34:25 isn't that amazing?
34:26 I love that.
34:28 And so now,
34:29 we are going to do the bottom crust first
34:34 and since I have the bottom crust,
34:39 let's put this over here, go over the top
34:43 and then move it down a little
34:46 and once again...
34:48 Now, now you can take that away.
34:51 Won't need that anymore,
34:52 and I'm just going to roll this into one big circle.
35:00 I tell you, my grandsons can make a pie
35:02 and get a nice beautiful circle and...
35:05 Yes, they can.
35:07 They love to make pie.
35:09 They love to eat pie too.
35:12 So people they have told me they can't make pie crust,
35:15 this is a full proof pie crust,
35:17 so you saw how easy it is to put together,
35:20 people that say, they can't do pie crust,
35:22 can make this pie crust.
35:23 It's not hard at all and it's nice and flakey.
35:31 Make sure you get your kids involved when you're cooking,
35:35 that is so important.
35:36 That's right.
35:38 Okay, so now when you see how much I keep raising
35:41 this just a little bit 'cause sometimes it can get,
35:45 you know, together and I want to make sure
35:47 I get a nice big circle.
35:51 Okay, now I'm gonna judge to see about how big I needed
35:55 and it's almost there, see it's a...
35:59 Ooh, it's almost there, so...
36:03 So everything going okay over there, sisters?
36:05 Yup, yes.
36:06 She's is trying to challenge me with stirring.
36:09 But she can handle it.
36:11 Okay, so now...
36:12 I'm telling you take your time.
36:14 Okay, while they are doing that,
36:15 I'm gonna take this wrap off like this
36:18 and I'm gonna put it like over there
36:21 'cause I'm gonna use it again.
36:22 So I put it inside out over there.
36:24 Now I have covered this pan
36:27 with a piece of parchment paper and I just cut around here,
36:30 you can see, not super size either
36:32 and I put non-stick spray on here,
36:34 only on the back side to keep it in place.
36:36 Okay so I'm going to go like this, put it on here.
36:39 I'm gonna slide my hand over here
36:42 and give it a flip like that and...
36:45 It's pretty good.
36:46 And while the plastic wrap is still on it,
36:48 if it needs to be, you know, going to the corners at all,
36:52 although this is perfect, that's all I do.
36:55 Now, I'm gonna take this off.
36:58 I'll put that over here,
37:04 and put this right here,
37:08 and put my next dough out here,
37:13 and I'm gonna cover it again.
37:15 Let's see, I've already got this so I can reuse it.
37:18 So I'm not wasting the thing, mom, did you see that.
37:20 I'm not wasting the thing.
37:22 Mom take notice,
37:24 and then I kind it to get going,
37:26 I go back and forth and then just
37:29 you want it in the circle.
37:30 So I'm going to just push it like this,
37:35 you are making two like that as you can see.
37:43 And when I want to do something special for my husband,
37:46 I make him a pie.
37:48 He loves it and Cinda
37:49 makes her husband a pie every single week,
37:50 every week.
37:52 Every Friday. Yup.
37:53 And he gets her flowers. Yup.
37:55 Every Friday.
37:56 I think that's a pretty good deal, don't you?
37:58 She gets fresh roses every week, sometimes...
38:01 Sometimes it's just different flowers.
38:02 Yeah but he does a lot of roses,
38:05 beautiful, different colored roses.
38:08 I've seen some pretty apricot roses at your house
38:11 and yellow roses.
38:12 That's because I love colored roses,
38:15 I don't like red roses.
38:16 I don't like 'em at all.
38:18 I know.
38:19 I thought everybody liked red roses.
38:21 Nope, nope. I'm not a red rose fan either.
38:24 I used to dry roses.
38:25 I used to have a business
38:26 and I dried about three to five thousand roses a week
38:29 and I could have 'em come out in beautiful colors
38:32 and in air dried roses and I sold them
38:35 all over the east coast and...
38:38 I had red roses at my wedding.
38:40 Red roses will dry black, so I never liked red roses
38:43 'cause they dry black.
38:45 All right so now, how is that, is that?
38:47 Yup, do you want us to add that?
38:49 Here's the breadcrumb.
38:50 Am I supposed to add this, sis, it's only
38:51 if it gets kind of runny 'cause it's juicy.
38:54 It's pretty juicy from and I'm afraid it's gonna seep.
38:57 Okay, then we don't need it.
38:59 All right, you can turn that off,
39:01 and I'm gonna keep this on here real quick,
39:04 because now I'm gonna show you this.
39:07 You are going to take and added those breadcrumbs
39:12 and what you'll do for breadcrumbs
39:14 is that you can use, you know,
39:16 season breadcrumbs but you got to watch your labels
39:18 because there is only a very few labels
39:21 that have vegan breadcrumbs
39:22 so I just, you know, put your bread in the blender
39:25 and blend it up yourself, it's no problem.
39:27 All right, so I'm gonna take some of these
39:30 and I'm gonna put it in the center
39:33 and...
39:36 Just like this, and then you're going
39:40 to put it all along the sides
39:46 and let's see.
39:50 Oh.
39:52 No, you can't do that, sis,
39:53 we got to go in a row, in a row here.
39:55 No, no, no I was holding it so it slide down
39:58 and you could get it.
40:00 So we're gonna go like this,
40:03 I'm trying to hurry here.
40:05 I was trying to get it from the top here.
40:07 Because you're going to just make a ring around like this
40:12 and let's see...
40:20 I know, the steam.
40:21 Yeah, that smells good too, doesn't it?
40:23 Yeah, I'm in a sauna here.
40:25 Well, if I had time, I'm gonna just race this,
40:28 because we need to make time
40:30 so then I want Linda to be able to show you her recipe.
40:33 But, see, I'm slopping it everywhere.
40:35 But what you are gonna do is,
40:37 you're going to make your, well, like this.
40:40 And then, I'm gonna take this top part off here,
40:45 I'm gonna take this
40:48 and I'm going to cover it
40:52 and while it's still there...
40:54 Okay, so now, I'm gonna take this off,
40:57 I'm gonna take this bowl and it's not quite big enough,
41:02 I needed a bigger bowl, but let's see.
41:04 Do we have a bigger bowl, Melissa, just in case?
41:07 So what you're gonna do is, you're gonna put these...
41:10 And where is that knife,
41:12 where is that knife? In here, right here.
41:14 Oops!
41:16 You're gonna cut around here
41:17 and just take all of this off
41:20 and keep going all the way round
41:25 and...
41:28 Now this is a kind of pie that I would like.
41:30 Yes, because Linda doesn't like sweet stuff.
41:34 Okay, so there we go.
41:35 And now, what we're gonna do
41:37 is we are going to pinch those together,
41:40 I need that fork and...
41:42 Oh, that's the same size.
41:44 There wasn't a bigger one.
41:47 And what you're gonna do is just go around and,
41:50 you know, with the fork all the way around,
41:53 seal the edges with the fork and...
41:56 That looks easy.
41:59 And if you have something like this...
42:00 Did you throw away that pie crust?
42:02 No, I didn't.
42:03 Oh, good. Right here.
42:04 Right here, if you have something like that,
42:06 you just patch it, you know.
42:07 It doesn't hurt to patch it like that.
42:10 And if you take your time,
42:11 you can patch it where nobody is gonna know.
42:13 You know, you can take your knife and...
42:15 But right now I'm just doing a real quick job.
42:17 That's okay, we won't tell anybody.
42:19 You're gonna prick all the way around here,
42:21 round the...
42:23 And then you're going to take your knife
42:26 and you're going to cut this
42:28 in all different kinds of strips like this.
42:30 And when you do, say like this,
42:36 or like that, then you're going to take this
42:39 and you're gonna take...
42:41 Put your knife under it,
42:43 make sure you're not under the parchment.
42:45 And you're going to give it a twist
42:46 and you're gonna put it up.
42:48 So you put your knife under here
42:50 and give it a twist, you know,
42:52 actually a bread and butter knife,
42:56 that one works better than a sharp knife,
42:57 and you just give it a twist, okay.
42:59 How do you do with this knife?
43:01 You could do it with fork.
43:03 Yeah, let's try with it.
43:05 And you just give it a twist.
43:07 And so you just keep doing that all the way around
43:10 and it looks just like this.
43:11 Just like a sunflower. That's beautiful.
43:12 Oh, that is so cool.
43:14 So I almost like my sunflower stuffed spinach pie.
43:17 And you're gonna bake this at 400 degrees
43:20 for about an hour.
43:23 It's gonna take until it's nice and golden,
43:24 and just like that.
43:26 Wow, that looks delicious. Wow.
43:27 I can't wait to try it.
43:29 Well, our next recipe is
43:30 my Cuban Stuffed Zucchini.
43:34 So let me read the recipe for you.
43:36 You will need...
44:07 Now for the Avacado Aioli, you will need...
44:27 For the sake of time,
44:28 I've already got my sisters hard at work.
44:32 Linda's putting together the avocado aioli for us
44:36 and Brenda is making the stuffing.
44:38 And I want to show you how to cut your zucchini.
44:41 These were the largest zucchini I could find in the...
44:45 She even went in the back,
44:47 the produce lady even went in the back
44:48 and couldn't find them,
44:50 but I actually like them a little bit lighter than this.
44:53 But these, as you'll see, work fine.
44:56 So you're gonna want to take and score just around
45:01 and make sure you give yourself enough to,
45:05 so that you don't go all the way through the sides.
45:09 You're gonna go around like this
45:12 and then you're gonna want to take this out,
45:16 because we're gonna hollow this out
45:17 and make like little canoes here.
45:21 And so I'll take each of the pieces.
45:22 Now, these pieces that I take out,
45:25 Brenda's gonna chop up and put in the stir fry
45:28 so you're not gonna waste this.
45:31 You don't want to waste a good zucchini,
45:34 is what I say.
45:35 That's right.
45:37 So...
45:38 And it actually goes faster than what you think.
45:45 And you could do this the day before,
45:49 but don't cook them.
45:51 Because after I get them hollowed out,
45:55 what you're gonna do...
45:56 See, I'm gonna take a spoon now,
45:58 and be very careful when you do this.
46:00 I'm holding some pressure on the bottom
46:02 so that I don't go all the way through.
46:04 And you're gonna scoop that flesh out
46:06 because she is gonna,
46:08 Brenda is gonna put this in our sauteed mixture,
46:12 so that this will,
46:15 all this nutrition will go right into our dish,
46:19 into our stuffing that we're gonna stuff this in.
46:22 So you have to put some pressure here,
46:24 because you do not want to break through it, okay?
46:30 If you break through it, you can just chop it up
46:32 and go to another one.
46:35 Chop it up and add it to your stir fry.
46:37 So see, I'm doing kind of deep,
46:41 you don't want to do it total, I mean,
46:43 you don't want to real thin on the bottom.
46:46 Let's see how I'm really hollowing it out.
46:49 Actually, kind of looks like a canoe, doesn't it?
46:51 So go like that.
46:54 And you're gonna do that for every single one of them,
46:58 then what I want you to do
47:01 is you're gonna take this,
47:03 so there you go, and this Brenda will chop up...
47:06 Okay.
47:07 And put in.
47:09 Okay, now what you're gonna do is you're gonna take this
47:12 and you're going to spray your baking sheet.
47:15 And then you're going to take this
47:16 and put this upside down on each one that you do.
47:19 You're gonna put it upside down on your baking sheet,
47:23 spray it again with your non-stick baking spray,
47:27 and then you're gonna...
47:28 I'm gonna wash, wipe my hands.
47:29 And then you're going to bake it at 375.
47:35 No, I think it's 425 for about 15 minutes.
47:40 And then you can turn it over
47:42 and bake another five or ten minutes
47:45 to just get it a little brown.
47:47 Then you're going to stuff it.
47:49 And I'm gonna show you how I did this.
47:52 So this one's already baked and it's very nice...
47:57 It's soft but it still keeps its shape.
48:00 See how the bottom got kind of brown.
48:04 And then what I do is I take my aioli,
48:09 I put it in a bag, I snip it,
48:12 and I serve it like this, just kind of...
48:15 Oh, that like so yummy.
48:17 No, she gonna... I'm doing a kind of sloppy
48:19 but you can do that.
48:20 And you can see the ones I've already prepared for you.
48:23 And it is delicious.
48:26 And something else that's delicious is
48:29 Linda's turkey potato rolls.
48:32 That's right.
49:24 All right.
49:25 Tina has joined us again.
49:27 And she's gonna actually help Linda with this last recipe.
49:29 That's right.
49:30 Now we have kind of cut some corners here.
49:33 Use your favourite bread recipe,
49:34 but I've also given you
49:36 a simple one that you can follow.
49:38 And also, we've taken the potatoes
49:41 and the eggplant and the peppers
49:44 and the onion and sauteed it.
49:46 And now we've mixed the vegenaise
49:47 and the tofutti better than sour cream in it
49:50 and the seasonings.
49:51 So it is now ready for us to do the next step.
49:55 So I need to have this, the spray.
49:58 And we're gonna spray this cutting board,
50:00 you can roll it on any kind of a sprayed surface
50:04 that you want to.
50:05 Don't worry, I won't perfume you.
50:09 This is not a good perfume, so...
50:10 It's okay, it's okay, Tini, you'll shine.
50:13 And you already shine for Jesus.
50:15 She does shine for Jesus.
50:17 Okay, I'm gonna just take this dough very carefully,
50:19 because at this point you don't really want
50:21 to handle it too much and then I'm gonna pull it out.
50:25 I'm gonna pull it out, okay,
50:30 we're gonna put it to the edges.
50:32 Okay, sis, if you can pull this way,
50:34 and, Brenda, you pull this way,
50:35 and you pull little bit here, just real easy,
50:38 just kind of flop it in to place.
50:39 Teamwork. Oh, this is fun.
50:40 Yeah, we're gonna kind of flop it into place, okay, okay.
50:46 It started really turn out good.
50:49 Okay, now we're just gonna kind of move it in,
50:51 move it up, move it out.
50:52 Like a rectangle? Uh-huh.
50:54 Okay. Yeah.
50:55 And, Melissa, can you bring me another spoon please?
50:58 And there we go, yeah. Yes, roll it all out like this.
51:01 And we roll it up here.
51:03 And if you get a little hole, you can patch it.
51:05 Just patch it up and nobody will ever know.
51:06 So you're stretching this out like this.
51:08 And, sis, if you could spray that pan over there.
51:11 I will. And here is your...
51:12 There you go.
51:14 This to wipe your hands with, you can have that.
51:15 I've got to fix that little hole.
51:17 Yeah, that's right.
51:18 And so you're just laying it out like this.
51:21 And this is like a savory roll instead of a sweet roll,
51:25 it's a savory one.
51:27 So now what I'm gonna do
51:30 is we're gonna put the filling in
51:32 and I'll put some over here and you can spread it around
51:35 to just about here.
51:36 Oh, okay. All over.
51:38 And we'll just get this down. Do you like to cook, Tina?
51:40 Oh, I do, I really do love to cook.
51:43 What's your favourite thing to cook?
51:46 I think some... Stuffed peppers.
51:48 All right, you like mean your favorite thing is to eat.
51:51 To eat, right.
51:53 If you do that, sis, her favorite thing
51:55 was stuffed peppers.
51:56 Oh, really.
51:57 And the stuffed peppers today, that was pretty awesome.
51:59 Oh, wow.
52:00 I'll have to get these recipes, 'cause...
52:02 Yes. Well.
52:04 And it's not a big deal,
52:05 you're just pushing all this filling to the edge.
52:10 And, you know, that eggplant gives it extra nutrition.
52:13 Oh, I love eggplant. Yeah. Yeah.
52:15 And while you're spreading that around,
52:17 I just want to share with you,
52:18 my sisters and I have six cookbooks out.
52:21 And what I would like you to know...
52:23 Only six? Only six.
52:25 We're working on number seven. But we have six cookbooks out.
52:28 And if you go to micheffsisters.com,
52:31 you can order all six of them.
52:33 And our CDs are there as well
52:35 and also a place on our website,
52:37 if you would like to have us come
52:38 and speak at your church.
52:39 Okay, what we're doing now is we are just rolling it up
52:42 tight like a sweet roll.
52:45 And I'll need a knife, is there a knife over there?
52:47 I need a knife, Melissa,
52:49 a sharp knife with a serrated head.
52:52 Good job, look at Tina.
52:54 Okay, now we're gonna take this and just pull it over.
52:57 See this dough here? Yeah.
52:59 Pull it over. Yeah, just pull it over.
53:01 Okay, we'll roll it over like this
53:03 and now we just a need a knife.
53:06 And I'll show you how we cut it real quick.
53:09 Okay, here we go. All right.
53:11 And here you go, sis.
53:14 I'll show you how to cut it. I can't wait to taste these.
53:16 Okay, you just cut it like that,
53:19 put it on the tray,
53:20 and we have some right here that's already baked.
53:23 You bake it at 350 degrees for about 25 minutes.
53:28 You put them right next to each other, don't you?
53:30 Yes, pretty close.
53:32 Well, we're going to get you go to a news break right now
53:34 and when we come back,
53:35 we'll have one more word for you.


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Revised 2016-08-04