Participants:
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. |
Revised 2016-08-04