Participants: The Micheff Sisters
Series Code: TDYC
Program Code: TDYC016064A
00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 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 Welcome to our 3ABN cooking program. 01:10 We are the Micheff Sisters. 01:13 I'm Linda. 01:14 I'm Brenda. 01:16 And I'm Cinda. 01:17 And I'm Mom. 01:21 Mom, we're so excited 01:22 that you've joined us on this program today. 01:25 And... 01:26 Oh, we're really excited because, you know what, 01:28 anytime we can spend with Mom, it's always fun, always. 01:32 That's always special. 01:33 And really just treasured time, Mom, we love you. 01:35 And, you know, why Mom, 01:37 because you've always taught us 01:38 that being in the kitchen is fun. 01:40 It is fun. 01:42 It's privilege for me to be here. 01:44 Oh, group hug. Group hug. 01:47 Group hug, I'm feeling the love. 01:52 And, Mom, you know, 01:53 so many times you would've been so much easier, 01:55 Mom had raised five kids. 01:57 So with five children, 01:59 it would've been far easier just to gone 02:00 and shoot us all outside and cook by yourself, right? 02:04 That's true. 02:05 But you never did that to us, 02:07 what did you do? 02:09 Well, I brought you in and had you dump stuff. 02:12 We had our wooden stools around the table and counter. 02:15 Sometimes sitting on the counter. 02:17 Sometimes. 02:18 I remember when Kenny, he was sitting on the counter 02:20 and he puts salt instead of sugar in my cookies. 02:24 You know, it's a really big surprise 02:26 when we got ready to taste them. 02:28 But he was just little and he's an awesome cook now. 02:31 Even the horses wouldn't eat them. 02:34 We had horses back then, they wouldn't even eat them. 02:36 No, yeah, they used to... 02:37 What about the time you made a rhubarb pie 02:40 and you got forgot the sugar. 02:42 Oh, yeah. 02:46 The horses wouldn't eat that either. 02:49 They were like, 02:53 How was that again? 02:58 I do remember that, 03:00 you know, that's the really fun thing 03:02 about families is that 03:03 you have memories, and the way, 03:04 you know, sometimes we can just look at each other 03:06 and it triggers a memory 03:08 or something we had and start laughing 03:09 because we do have so many wonderful memories. 03:12 And, Mom, when we're here at cooking programs, 03:15 we're sharing with our viewers so many times, you know, 03:18 our memories cooking with you and things that you taught us. 03:20 So the viewers have asked for a long time to, you know, 03:24 "When's your Mom coming on the program? 03:25 We'd really like to meet your Mom." 03:27 So everybody, here's Mom. 03:34 And so, may be we should give them... 03:36 Let's show them what we're going to be making today. 03:37 Well, what's our program about today? 03:39 We're calling it Noodle It. 03:41 That's right. 03:43 In fact all the programs today 03:44 have something to do with noodles 03:46 and who doesn't love noodles, right? 03:47 And we're starting off with Cowboy Spaghetti. 03:51 That looks good and I bet you're wondering 03:53 how it is that end up being Spaghetti being cowboy 03:55 but it is good. 03:57 And then, Mom, what are you making? 03:59 Capusta. 04:00 Capusta, oh, 04:02 that's one of our family favorites. 04:03 And then I'm going to be making Spaetzle. 04:06 I learned how to make this in Hungary, just recently. 04:11 And last but not least, Vegetable Pad Thai. 04:15 Oh, I love Thai food. 04:17 I do too 04:18 and so I think this is little different taste 04:20 on a very familiar dish. 04:22 So I think that they'll enjoy it. 04:25 Well, I tell you what, little lady, 04:27 I think it's about time for you to read that recipe 04:30 and let's just get in cooking. 04:32 Because, you know, 04:33 we're going to go down on the range. 04:35 Let's just read the recipe then. 04:37 Okay, for cowboy spaghetti, you will need: 05:22 So this is fun. 05:25 Crank up the stove, sister, 05:27 and we're going to get started. 05:29 Oops, I got to tune on the right now. 05:30 Okay, now since I've already pre-cooked my onions, 05:34 I won't be using... Micheff style. 05:35 Micheff style, 05:37 I won't be using the water today 05:39 because I use that to steam my onions 05:41 and when the water's all gone, your onions are clear. 05:43 You want Mom to put in that for you? 05:44 Yes, Mom, if you could put that in there, 05:46 and then she is going to add, 05:49 okay, the burger... 05:53 Okay. All right. 05:54 Mom's got it under control today, sis. 05:56 Yeah, I can see that. 05:58 I got the easy job. 05:59 I'll just take that, I'll just take the dishes. 06:01 Yup, I got. 06:03 Okay, this is onion powder I think, 06:05 so we're going to got kind of... 06:08 Okay, here we go. 06:10 Oops, sorry Mom, I got little bit more left. 06:12 You better get it all. 06:14 I told you... 06:15 See, we're not kidding when we tell you that. 06:17 Didn't we tell you how Mom 06:18 always just makes you get the last drop of everything, 06:21 we are not kidding. 06:22 Mom doesn't waste anything. 06:24 That's always the thing. 06:25 The chili powder. 06:27 Oops, there you go again. 06:28 Did you see that, Mom? 06:29 She almost got rid of that. Yeah, almost. 06:31 Oh, I got it. The red pepper flakes. 06:34 That's good. 06:35 Okay, while Mom is stirring that, 06:38 we're going to have Cinda over here. 06:40 She's going to blend the beans until they look like sauce. 06:44 And it won't take that long really. 06:46 Wow! Okay. 06:47 I have to admit... 06:48 And that's chili beans, if you're making your own 06:50 then you can just add your own chili powder 06:52 and stuff to make your own sauce. 06:54 But she's going to blend those up really, really fine. 06:59 All right, you got that all stirred up. 07:01 Now you're gonna plug your ears, folks. 07:03 Oh, yeah. Here we go. 07:06 Or not. 07:09 Oh, it's got to be plugged in. 07:11 Oh, well... 07:13 Funny thing how that works? 07:16 We got to bring a little bit more this way. 07:17 Okay. Okay. 07:21 Okay, got it. 07:22 Well, now that's a fine. 07:25 Fine job you did little lady. 07:27 I'm real proud of you. 07:28 Thank you, now please shut up. 07:30 Let's just get, 07:32 let's just get this show on the road, 07:33 what do you think? Okay, let's hope it goes. 07:35 Okay, no, it says, "It's not going to go." 07:38 All right, well, let me try plugging it in a little bit. 07:42 Well, you know what, let me try to put... 07:43 Oh, oh, that's in the wrong way. 07:46 Brenda got to put this on right. 07:48 Then I think it will go. 07:49 It might help if you put the saddle on the horse. 07:53 Okay, saddles on the horse, okay. 07:57 All right, now, it's blending. 08:00 All right. 08:01 Got to blend till it's really fine. 08:05 Yup, it's doing good. 08:07 What did you say? 08:08 I said you're doing good. All right. 08:16 Yup, it's almost there. 08:18 While she's blending 08:19 we're going to put the petite tomatoes in here. 08:24 And we're going to put the jalapenos. 08:28 Mom told me I didn't get everything out of the bowl. 08:32 Just where you're going with that, 08:33 just didn't get off the bowl. 08:35 Okay, then we're going to put the salsa in. 08:39 Wait, I have one stuck up here, 08:41 we're going to make sure we get that one. 08:43 Oh, good. Okay. 08:45 You get me a job to do. I'm going to do it. 08:50 And actually I think that's good. 08:54 All right. 08:57 All right. 08:58 Let me take this out for you. 09:00 I have to admit, sis, 09:01 when you told me you blended those beans like a sauce, 09:03 I was thinking, I don't know about that, 09:06 I'd never even thought about having done that 09:08 but oh my word that looks delicious. 09:10 Here's your spatula, sis. Sis, here's your spatula. 09:11 It gives it. 09:13 It really gives it a lot of flavor, 09:17 when you blend your beans. 09:18 And so see this, since this is more, 09:21 this is cowboy style. 09:22 You'll notice that we're not putting 09:24 any of your Italian seasonings in. 09:26 So we're doing salsa, 09:28 we've got some pepper flakes going on in there, 09:32 and... 09:35 Here's a little bit more, Mom. 09:37 You can put in there. 09:42 Well, I tell you what, sis? 09:44 This looks raw tasty. 09:47 I think I'm gonna have me a little taste. 09:50 Okay, we'll stir that all up 09:52 and you can may be let it simmer just till it bubbles. 09:56 And then we're going to add our pasta to it, 10:01 our angel hair pasta, and... 10:04 You mean pour that in there over here. 10:06 Well, I'm not sure that's all going to fit in there. 10:08 I think you're going to have to put some in here. 10:10 We're going to let that cook up but see how it is, 10:13 it looks saucy that is, you, all you have to do 10:17 and we're just going to mix this in 10:18 and you can serve it right away. 10:20 Serve it with some tofutti... 10:23 Sour cream. 10:25 Sour cream or if you live in a place 10:26 where you can't get it, 10:28 you know, and you use sour cream, 10:29 well, then put that on. 10:30 And then this is some vegan cheese. 10:32 Mom, you want to taste it? 10:34 If you live in a place, it doesn't have the sour, 10:37 any dairy products like that 10:39 they can use the regular dairy products to get the, 10:41 some people need that to get the right nutrition. 10:43 Here, Mom, you can taste it. 10:46 We'll just put a little bit in there 10:48 'cause we're going to let that heat up 10:50 and while... 10:51 I'll actually share fork with you. 10:53 All right. 10:57 All right, let's see, Mom. 10:59 You want the jalapeno, you want me to take it? 11:00 No, you better take that jalapeno, 11:02 I don't like that. 11:03 Oh, I'll take that whole jalapeno. 11:05 That looks good. 11:06 Well, that's going to make her 11:07 what that, what's daddy said? 11:10 Chase rabbits and bark at the moon, 11:12 that's what dad says when he gets something in. 11:23 How is that, Mom? 11:27 I may just want to ride a horse. 11:29 Okay, if you want, 11:31 it's going to cook a little bit more 11:32 but we have one right over here for you to look at. 11:34 And that is the finished one 11:35 with just a little vegan cheese on it 11:38 and that's all there is to it. 11:40 Brenda, that's really delicious. 11:42 And coming up next is Mom's capusta. 11:45 And you want me to read the recipe for you, Mom? 11:47 Sure. 11:48 For the capusta you'll need: 12:04 Mom, that's not a lot of ingredients there, is it? 12:07 No. 12:08 But sometimes those simple recipes are the best 12:11 and favorite recipes, don't you think? 12:13 And maybe when you made this, that's all we had. 12:15 It might have been. 12:17 But actually, I mean, we grew up with this. 12:19 But this is part of our Hungarian heritage. 12:22 Because dad's side of the family 12:24 because I recently went to Hungary 12:26 and they made this for me. 12:28 Yeah. 12:29 And grandma Micheff made it all the time. 12:31 Grandma Micheff made it all the time. 12:33 Yes. 12:34 She is the one who showed me. 12:35 She's the one... 12:38 So we start with, what is the first thing? 12:40 You want this heated at all? 12:46 The first thing I think is to... 12:48 You're gonna start shredding. 12:49 Shredding the... 12:51 The cabbage. The cabbage. 12:52 Okay, and can it be any kind of cabbage? 12:55 You can any use any kind of that, 12:56 the big head or whatever but you don't need a big head. 13:00 Now if you can see I only have a half a head 13:01 and that's going to be more than enough. 13:03 Okay. 13:05 So you just slice it 13:08 and if you're fortunate enough 13:09 to have one of those new contraptions, 13:11 so just turn the handle, 13:13 that's faster. 13:14 Yeah. 13:17 Do you have one of those new contraptions at home? 13:19 I do. Yes, she does, you know. 13:21 We've used it for years and it's the hand crank one, 13:24 you know, in fact, Mom, I love your hand crank one, 13:28 so, you don't really see them in stores that much, 13:30 they are hard to find. 13:31 But guess what? 13:32 For my birthday one year, my assistant Mellisa Hoffman, 13:35 she and Chrystique Neibauer went and found one for... 13:39 I think, actually I think it was for birthday present. 13:41 And they gave it to me. Oh, how sweet. 13:42 And I was, I opened that up 13:44 and not just anybody would be excited about that. 13:46 I was like, oh, how did you find that? 13:47 You know, I was really excited about it. 13:51 So I really appreciate it, so it's little things that, 13:55 you know, mean so much. 13:56 Oh, yeah. Yeah. 13:57 It wasn't, I'm sure, it wasn't lot of money. 13:59 Well, it makes the shredding a lot easier. 14:02 And so you're just, 14:03 we're going to just saute this in little bit of water. 14:05 So we're basically steaming this, right? 14:08 It's kind of a steam 14:09 but I put a little bit of butter in it 14:10 because it helps the water not to burn and... 14:13 Okay, so do we put that in the... 14:15 All of this or just a little bit? 14:18 Just a little bit, 14:19 just a little bit 14:21 because you want to flavor your... 14:23 The only flavoring we use for this is salt and butter. 14:26 Yeah. That's all. 14:27 Yeah, well, not butter. 14:29 We call it butter but it's vegan margarine, 14:30 yeah... 14:31 Yeah. 14:34 And so would you say 14:35 half of this in here or all of it? 14:36 Years ago we called it oleo. 14:38 That's right, we did. 14:39 We used to have to color it. 14:42 So do you want all of this in 14:44 or just half, Mom? 14:45 You don't remember that though. No. 14:47 Just too little. 14:48 Yeah, about a tablespoon, something like that. 14:51 Some like that Okay. 14:52 Yeah, that'll be. Well, that's a half of it. 14:55 Oh, okay. Half of it, all right. 14:58 I was being too generous. 14:59 Yeah, a little bit. All right. 15:01 Well, you know, it's been grandma generous, 15:03 Grandma Micheff remember she made fried potatoes, 15:05 she made the best fried potatoes anytime, 15:09 and she knew all of us loved them. 15:10 So anytime we came to visit, she had fried potatoes for us 15:14 and they usually be kept warm on the stove. 15:16 They were so good. 15:18 And we wondered and finally one time I asked grandma, 15:20 I said, grandma what is your secret? 15:21 Why is your potato just so much better than anybody else's? 15:25 And she goes, "Hon, 15:26 I just used a tiny little bit of butter, 15:28 not too much." 15:30 Well, I tried to use the tiny bit of butter 15:32 and my potatoes still did not taste like grandma's, 15:35 and then one day when grandma weren't looking, 15:38 I sort of put the whole stick of butter and cooked them. 15:41 No wonder, I gained five pounds after a visit with grandma. 15:47 That's like, oh, that's the secret. 15:49 I will get that in. 15:51 Can she go ahead and put that in. 15:53 She can. Okay. 15:54 Sis, put this in here. 15:55 But let me melt my butter in here first. 15:57 Oh, it will all work out. 15:59 There you go. I got to have room. 16:01 Oh, well, there you go. Yes. 16:02 So we need to clean the board here. 16:04 You're the Mom, you get to tell us 16:05 what to do, you see. 16:07 That's one thing, you know, 16:08 it doesn't matter how old you get, 16:10 your Mom is still your Mom. 16:11 That's right. 16:12 That means, you do what she says, you know, 16:15 but you want to cut this one back up? 16:18 There you go. Oh, I can. 16:20 Okay. 16:22 And otherwise it'll all saute together. 16:25 But as simple as this dish is, it's one of my favorites. 16:29 But Mom you... 16:30 Everyone of the grandkids love it. 16:31 And my husband loves it. 16:33 You make a little different now. 16:34 Yes, I add the shredded carrots to it now 16:36 but back when the children were little, 16:40 sometimes we didn't have carrots but I, 16:41 we weren't, I didn't use them then... 16:44 That's not the way grandma did it so 16:45 that's probably not the way you did it. 16:47 But now you've just added it. 16:48 Well, it's more colorful with potatoes. 16:51 And it's important to color your plate like a rainbow. 16:55 I knew that was coming. 16:57 You knew, Mom, that she was gonna get that in. 16:58 I did, I did. I did. 17:00 That's all right, I've... 17:01 I tried to do that too. 17:03 You want me to just put a little pinch of salt in here? 17:06 There you go. There you go. 17:08 Put some salt in there, sis, please. 17:10 All right. Okay, 17:15 I dearly love and, you know... 17:18 Well, you know what? You did it. 17:20 I wasn't just trying to make it salty. 17:21 I know, do you want to see if I taste good? 17:24 I already know you taste good. 17:27 I got a little salt on my hands. 17:31 You see how much fun it is in the kitchen. 17:35 You know, it's important to have fun in the kitchen. 17:38 You know, one of the things that, you know, 17:39 Mom and dad taught us as kids growing up in our home, 17:42 that the family that plays together, 17:44 stays together 17:45 and the family that praise together, 17:47 stays together. 17:48 It's important to have that balance 17:50 that you're having fun 17:51 and that you're playing together, right, Mom? 17:52 That's right. 17:54 And we always did both. 17:55 And it was, it was, 17:57 Mom made a game of whatever she was doing, 18:00 her kids were doing. 18:01 And Mom would make a game out 18:03 of whatever it was to keep us thinking it was fun, 18:04 anyway, we didn't know, 18:06 we were working at the time 'cause Mom would make it fun. 18:09 When we grew up, we didn't have that much 18:11 because they made a game out of everything 18:13 and we just had fun. 18:15 I didn't know that we were poor until I went away to school. 18:19 And you know, everybody thought my dresses weren't, you know, 18:22 as fashionable or whatever and I just thought, 18:25 well, I didn't know it and I ask Mom, she says, 18:27 "We just don't have much money." 18:29 I said, "Well, I never knew that. 18:31 I thought we were rich." 18:35 And we are. 18:36 We were rich in love. Yeah, we, yeah. 18:37 So, you know, that's the best wealth to have. 18:39 'Cause remember, remember, Mom, 18:41 that time when we had to move, 18:43 we went to move to this camp for just a little bit 18:45 'cause we didn't have a house and at night 18:49 or it was in some place where there was even some... 18:51 It was in little grassy lake in Illinois. 18:53 Yeah and there were some rats or something 18:55 and we would make a game of counting them. 18:58 You know, Daddy would say, "Ah! 19:00 There is another one 19:01 and who can find the other one?" 19:02 And we would... 19:04 Hey, I mean, we just thought it was fun. 19:05 There's a rat. Daddy there's one. 19:08 I also remember having a special prayer 19:10 that Dad would pray that 19:12 the rats didn't bite his children when we slept, 19:14 you know, so and I just... 19:16 I know none of us ever got bit, did we? 19:19 No. No. 19:20 But when you woke up you can see 19:22 the mice and stuff on the ledge going around. 19:25 Yeah, I still remember that. 19:28 It kind of reminds me of that, in the, 19:30 when I went to the Dominican Republic on a mission trip 19:33 when we're way outside from the towns and okay, 19:37 what we had some big huge rats 19:39 that ran around our room at night, 19:41 and I told about it in my book Passionate Prayer. 19:44 It's... 19:45 It was quite, you know, 19:47 it's called the Reluctant Missionary, 19:48 if you read that chapter. 19:50 And it was... 19:51 I talk about the rats in there, don't I, sis? 19:53 I don't think you were as reluctant as I was. 19:57 'Cause I heard rattling around and I said, sis, sis, 20:02 and she said, I woke her up and she said, 20:05 "What do you want?" 20:06 I said, "How can you sleep at a time like that? 20:08 There's rats rerunning around." 20:09 She says, "Well, Jesus is with us. 20:11 So, I just took my Bible and went to sleep. 20:13 I have my Bible all night." 20:17 I always save the core because Joel loves it, 20:21 and my husband Joel and our floor director love, 20:26 Jeremy loves this. 20:27 So Jeremy, you're getting this. 20:29 So I'm saving it. 20:30 Cinda, just don't give it to him right now. 20:31 Don't let anybody get that. Here, Jer. 20:33 Jeremy gets that today. 20:34 Yay! 20:36 we love Jeremy. 20:39 We love Jeremy. 20:41 He gets hungry over there. 20:42 He can have a bite right there. 20:44 So... 20:45 And it's a good nutritious. 20:46 So Mom... 20:48 You're welcome, Jeremy. 20:49 How tender does this have to get to just 20:51 cooked all the way through? 20:52 Do you like a little tender, crunchy 20:54 or it needs to be not crunchy at all? 20:55 However you like it. 20:57 It usually gets a little clear. 20:59 So some of these are giving a little bit clear 21:01 now that you can see... 21:02 Sure. 21:04 Is like that? Yeah. 21:05 Okay. 21:06 And now do we put the rest of the butter in? 21:08 Yup, no. No. 21:10 Trying to get rid of this butter, 21:11 this margarine. 21:13 Hey, I think, I think, 21:14 I'll keep Mom over here 21:16 and you play a grandma and slip it in. 21:21 Yeah, you want to get me in trouble. 21:24 Mom... 21:26 Well, when it's done, 21:29 then you put the butter on it 21:30 so that it's flavored 'cause if you heat butter, 21:34 the flavor goes really fast and so you want to stir them. 21:37 We've to wait till it's all mixed up then add it. 21:39 Add that and your noodles at the same time. 21:42 And these noodles have been cooked ahead of time 21:44 so they are cold. 21:45 So you need to kind of heat them 21:47 a little bit in there. 21:48 Heat them up in there. 21:49 And then the butter so that... 21:51 Well, I, Cinda plated it up for you, 21:53 Mom, and it's beautiful. 21:55 Look at that. 21:56 So take a look right there, 21:58 that looks good enough to eat, doesn't it? 21:59 That is a Micheff family favorite. 22:00 It does look good enough to eat. 22:02 Ain't that beautiful? And it is delicious. 22:05 It's absolutely as I would encourage you to try that. 22:07 Some are so simple and it is so good. 22:10 And it's a good way to get your kids 22:12 to eat just some cabbage. 22:14 Something else it's wonderful for kids of all ages 22:17 and that includes our adults too is Hungarian Spaetzle. 22:21 Oh, let me read the recipe: 22:38 Now my husband and I, 22:40 and Catie just recently went over to Hungary to see 22:43 our relatives over in Hungary. 22:45 Grandma's? 22:47 Mom and Dad have been over there too. 22:49 We send them over there quite a few years ago 22:52 when you first in, 22:53 Dad met some of his first cousins. 22:56 And we've quite a bit of our relatives there. 22:59 And they are incredible cooks. 23:02 I mean incredible cooks. They are. 23:04 And so we were... 23:06 I mean, every meal 23:07 they would fix this wonderful foods for us 23:10 and I would... 23:12 Now a couple, three of them 23:14 Tibor, and, Janush and, Judith have learned English. 23:18 That's right. 23:19 And so they are able to, 23:21 so now we're able to talk to Janush senior 23:25 and Veronica and Judith and Janush, 23:28 the mom and dad. 23:30 When my husband Tim and I first went to Hungary, 23:33 our very first trip, 23:35 we didn't speak any Hungarian 23:37 and they didn't speak any English. 23:38 Nobody, so they had got a local school teacher 23:42 that spoke English, 23:43 that would come and join us in the evenings 23:45 and she would interpret. 23:46 And so we would... 23:48 And a whole lot of sign language. 23:49 Lots of sign language going on 23:51 but, you know, and of course, we had books too. 23:53 They give us a book that we could look up the, you know, 23:56 English word, we were trying to say 23:57 and then show it to them 23:59 and it would have Hungarian there and vice versa. 24:01 But I got to tell you, it's really amazing 24:03 how well we communicated 24:05 even though we didn't speak each other's language. 24:07 It was really... 24:08 But a whole lot more fun now 24:10 that they do have a way of speaking... 24:12 No problem in heaven, it's going to be one language. 24:15 Oh, won't that be nice. 24:16 Isn't it awesome? Amen. 24:17 I remember, I remembered one word, 24:19 one from grandma and it was... 24:27 And that's, I love you. 24:29 And I'm not even going to attempt to say that 24:31 'cause it won't come out even close to that. 24:33 We love you. We do love you. 24:35 We love all of our family in Hungary and... 24:38 But make sure you get a copy of this 24:39 so that you can see. 24:41 The reason our spaetzle is not Hungarian, 24:44 native to Hungarian 24:46 but Brenda call it Hungarian spaetzle 24:47 because our Hungarian relative showed me how they make it, 24:52 because when we were in Prague, 24:54 we had spaetzle and we were in Vienna we had spaetzle. 24:57 And this was my, our relatives made this for us. 25:01 In fact we've a picture, 25:03 let's show it to them right now. 25:04 Let's show the picture. 25:05 This is Judith teaching me how to make spaetzle. 25:10 And, in fact she even gave me 25:14 the spaetzle maker that you see in the picture. 25:17 Wow! 25:18 And I think we have one more picture 25:20 of Judith with, 25:22 that's the Mom Judith and then my daughter Catie 25:25 and then Judith's daughter. 25:29 They both have the same name, 25:30 Judith so which is Judith in English. 25:34 That's what that mean, so... 25:35 And so they actually gave me the spaetzle maker 25:38 which I will show you how to use. 25:41 So Brenda, if you could turn the fire up... 25:43 Fire up. 25:44 So we can have our boiling water. 25:46 Now they use eggs in their spaetzle 25:50 and I wanted to make a vegan version of spaetzle. 25:53 And so I try different types of flour 25:56 and I also wanted to be healthy 25:57 so I went with a white whole wheat, 26:01 and then I went in with just a little bit of semolina flour, 26:05 and a little bit of salt. 26:07 Okay. 26:08 And now you can use 26:12 any type of vegan milk product that you want. 26:17 I liked the almond original flavor. 26:22 And that's what I'm using. 26:23 And now, Mom, 26:25 grandma taught you 26:27 and then you taught us how to make dumplings. 26:30 But this is a little bit different. 26:32 It's a thin batter 26:34 and you're going to see the consistency. 26:36 That surprises me with that, see the thin batter 26:38 'cause we've all made noodles and we've all made, 26:41 you know, dumplings 26:42 and of course that's a little more of a dough, 26:44 and this doesn't seem like dough to me at all. 26:47 It's a... 26:48 It seems more like a pan cake batter. 26:49 It did. 26:51 And in fact, when she was showing me 26:53 I kept reaching for, 26:55 she actually used water with her but she used an egg. 26:59 And I kept reaching, you know, from water 27:03 and she go, no, no, no, no, you know, 27:07 and she actually showed me 27:09 that you do not want it to be real thick 27:13 which I was really surprised at. 27:14 But this they served in a lot of their soup, 27:18 see how thin that is. 27:21 I mean it's not, it's not real thick. 27:24 You don't want it too thin... 27:26 To me the consistency like Linda said it, 27:28 it's just a little thicker than a pan cake batter. 27:31 Or just like you would make a waffle. 27:32 Yes, you know what? 27:34 It's probably more like we would make a waffle. 27:36 That's exact, that's a good analogy sis. 27:42 We just had so much fun 27:44 and I learned so much about our heritage, 27:47 it really taught me a lot from grandma 27:49 because grandma made everything. 27:51 She didn't buy her sauerkraut, 27:53 she made her sauerkraut... 27:55 I mean she made everything. Everything from scratch. 27:56 Well, over there Janush made his own, they make, 28:01 Janush and Judith make their own cheese, 28:04 they make their own cottage cheese, 28:05 they make their own butter, they make their own, 28:08 I mean every sour cream, Veronica... 28:10 They have their beehives and they have their own honey. 28:12 Yeah, Veronica... 28:13 Well, Cinda has that. 28:15 Yeah, my husband is a bee master. 28:16 He has his own honey. 28:18 But the whole family Tibor, Janush, Veronica, 28:23 they all are and they... 28:25 They are some of the most creative people though that 28:28 you'd ever want to meet. 28:29 They really are, you know... 28:31 Okay, consume the water. 28:32 Amazing. 28:33 They are an extremely talented but everything is homemade, 28:37 their jams, you guys would have loved their jams, 28:41 they don't use any sugar at all in their jams. 28:44 It's all fresh fruit and they make everything. 28:47 I mean, everything is homemade. 28:49 No wonder it tastes so good. 28:50 Can I just tell you thank you so much 28:52 for all the jam you sent back to me. 28:53 I loved it. 28:55 And for the honey that you gave me through Brenda. 28:57 And my honey too, although I need some more 29:00 because my husband actually finished 29:01 all of it before I got it. 29:03 I got may be one teaspoon of it. 29:04 He loves it. 29:07 Okay, so this is the spaetzle maker that they gave me. 29:10 Now you can buy these, I found out in the States. 29:13 So what this does is this slips on like this. 29:19 Get it in the groove here, there, 29:23 and then it sits over. 29:25 See it's got little, 29:26 it's got a little ledge right here 29:28 and it sits right on your pan. 29:30 And now what you're going to do is you bring your... 29:33 I bring this here so that I can scoop it 29:37 and I'm going to put some of this batter in here... 29:40 And the water is a rapid boil. 29:42 And the water is a rapid boil. 29:44 And I'm going to put, 29:46 I'm going to fill this up like this. 29:50 And then what you do is just a slow motion over it. 29:53 And I don't know if you can get in to 29:56 where you can actually see it dropping. 29:58 Yes, you can, excellent. 29:59 Oh, good. 30:00 Way to go, Jeremy. 30:02 Tell you what, Jeremy is our floor director 30:04 and he's also our jib operator and he's doing an awesome job. 30:09 And then when they float to the top, 30:11 it just doesn't take long at all when they float... 30:14 See that kind of like dumplings. 30:15 When dumplings, you know, come to the top... 30:17 When they come to the top like this... 30:19 Let me hold this, sis. 30:21 Just hold that for a minute and I'll put some more in. 30:23 So when they come to the top, you're going to scoop them out 30:26 and I have a colander right here. 30:29 And I'm going to just go like this and look at them. 30:32 And I'll do one, 30:33 I'll finish doing them because... 30:35 That's fast. Yes. 30:38 And they put it in a lot of their soups 30:42 or they'll just put margarine on this. 30:45 Actually it's their homemade butter 30:47 that they do and they'll put their homemade 30:53 cheese and sour cream. 30:54 They put cabbage in there too. They actually, they do, Mom... 30:56 They do. 30:57 They make cabbage and noodles with this. 31:00 Isn't this easy and you can just do this right over your... 31:04 You can do this right over your soup, 31:06 right before you're getting ready to serve your soup, 31:09 there's, whoops... 31:10 We're gonna get big dumpling there. 31:12 We're gonna have a big dumpling. 31:13 You didn't get closer for that, Jeremy. 31:16 Thanks, sis. 31:18 Thanks, Jeremy. 31:21 Actually we grew up with grandma would make 31:25 big dumplings like that 31:26 and that's still Daddy's favorite to this day. 31:29 It is. 31:30 Daddy loves those big ones. 31:32 So actually that one isn't so bad. 31:34 We'll save it for you, Daddy. 31:36 I actually love them too. 31:38 And my kids do too. 31:40 I make the big ones for them. 31:41 Let's... 31:42 I think I can quickly get some more, 31:44 the rest of this in here before that... 31:46 But be sure to get it all. 31:50 Yeah, you don't want to waste this. 31:51 And Mom's not letting us get away with nothing now. 31:52 And actually... 31:56 You really be surprised, 31:58 you're not going to miss the egg in this. 32:01 I was surprised about that. 32:03 It was really good. 32:05 Okay, let's go, I know, if Judith was here with me, 32:08 she'd go, "Cinda, hurry, get it in there." 32:10 because she doesn't want all this other ones 32:12 that are already in there to cook. 32:14 Oh, so you want to try to make sure 32:16 if it's also they're all even. 32:19 And now we'll just scoop it out again. 32:22 But, did you see how fast that is? 32:24 I mean, it's not hardly anytime at all 32:26 and they're rising to the top. 32:28 So right before you serve your soup 32:31 just a couple of minutes before, 32:33 grate this over your soup. 32:35 And you'll have the homemade little dumplings, 32:37 so and it is so good. 32:41 And I mean, I just, 32:45 I learnt so much from Judith 32:49 and Veronica and, 32:51 Judith the daughter. 32:54 I mean, I really would love to go back 32:55 and have some more cooking lessons from them. 32:59 I would too but we had such a good time, Mom. 33:01 We did have a good time. 33:02 And we really learned 33:04 a lot of different types of twist on recipes 33:07 that we've already done here in our homes 33:10 but just to see the little different way 33:12 that they do it is... 33:13 Give me that bowl. It's really nice 33:15 and I'm going to let Mom taste it, 33:18 anybody else, 33:19 I know Brenda and Linda won't but 33:21 put a little bit of margarine in yours, Mom. 33:26 You know what, sisters, 33:27 I realized we've been doing cooking programs on 3ABN 33:31 for about 25 years now 33:33 and we have never done a program just on noodles. 33:36 Did you realize that? Really? 33:38 Yeah, we've never done noodle it. 33:40 We've never had just a program on noodles. 33:42 And I love noodles. Wow! 33:44 Yeah, and how cool is that Mom's here for us. 33:46 Yes. 33:48 For, Mom, and new program for us 33:49 and I'm so glad you're with us. 33:51 Okay, Mom. 33:52 Mom can be, and Mom's a good taster too. 33:54 Say what you think? 33:58 Pretty good. 34:00 Wow! 34:01 If you got Mom's thumbs up, 34:03 I think that's pretty good right there. 34:04 You don't miss the eggs, do you? 34:05 You don't. 34:07 You don't want just one tiny bite? 34:08 And no, no, I will after the program. 34:11 All right, this is for Brenda. 34:13 Linda. 34:14 And that one's for your neighbor overseas. 34:16 She took a bite for me. 34:17 I'll take a bite for you too. 34:19 And that's for your neighbor overseas. 34:22 Your family overseas. 34:23 Jeremy, you want a bite? 34:25 Come here, Jeremy, come here. 34:26 Oh, hey, Jeremy, you got to... 34:28 You know what? 34:29 I'm guessing that our viewers are not gonna believe 34:31 that we really said, are you, 34:32 that you're not going to believe 34:33 Jeremy really is here that's going to eat that core, 34:35 that cabbage. 34:36 Bring that core cabbage. Come on. 34:38 I want it, come right out here. 34:39 Let's come right down here. 34:41 Look right at that camera. 34:42 This is our Jeremy. 34:44 We call him Jer Bear. We love you, Jer Bear. 34:46 You have to have a bite of this. 34:49 It's pretty good. 34:50 Is that good? All right, cabbage, cabbage. 34:53 Wow! 34:55 See it goes cabbage. 34:57 See, cabbage and noodles. 35:00 He ate it. 35:02 Well, let's take a look at what Cinda's 35:04 already has a one plated and ready to go with 35:06 just a little bit of parsley for garnish. 35:09 And doesn't that look delicious? 35:11 It's and you saw how easy it is. 35:12 It is. 35:14 Well, coming up next is my vegetable pad Thai. 35:17 Let me read the recipe for you. 35:18 For this you will need: 36:14 So... Sounds delicious. 36:17 I love Thai food 36:19 although I have not had the privilege of 36:20 ever visiting Thailand. 36:22 I hope to go some day. 36:23 Cinda, you have been to Thailand. 36:24 Yes, because my daughter Catie 36:27 was a student missionary in Bonk Tee 36:30 at the Bamboo school. 36:32 And so we went over to just see her 36:34 and travel Thailand. 36:36 And you also got a cooking lesson that was really special. 36:37 We are, we went to a Thai cooking school 36:39 and it was so fun. 36:41 So one of these days, 36:42 I think it'd be great if all of us 36:44 went over with Mom too. 36:45 Thanks. 36:46 You know, and really got one of those 36:48 really authentic Thai cooking lessons, 36:50 wouldn't that be awesome? 36:51 That would be. That would be. 36:53 And, you know, they took us to 36:54 downtown to the market 36:56 and they don't go to a grocery store 36:59 like we would go to grocery store. 37:00 It's an open market 37:02 and they had all kinds of fresh vegetables 37:05 that we don't have over here. 37:07 And so they showed us how to pick it out 37:10 and actually now you could go to an Asian market 37:14 and you can get a lot of the things 37:16 that they actually have over there, 37:17 like they have some purple sweet potatoes 37:19 that are so good. 37:21 Oh, that sounds wonderful. 37:23 Purple? Yes. 37:24 Oh, I've had purple sweet potatoes, 37:26 they're wonderful. 37:27 They're beautiful purple. Oh, you just grab one. 37:28 They sell them on the streets, 37:30 street vendors all they have big, big cooked ones 37:31 and you just walk down the streets 37:33 eating your purple sweet potato. 37:34 Wow! 37:35 And the flavor, I have tasted that 37:37 and it's delicious. 37:38 You don't need anything on them. 37:40 By the way, sisters, 37:41 Mom, I know you've taught us 37:42 since we were really, really little to always be honest. 37:45 And I've made an incorrect statement 37:47 and I have to be honest and come clean 37:49 'cause I didn't, I said it, really, 37:52 you know, 'cause, Mom I am getting older so, you know, 37:54 I'm forgetful but my assistant Mellisa Hoffman... 37:56 She doesn't forget much. Let me tell you. 37:59 Yes, but I did forget this 38:00 'cause my assistant Mellisa Hoffman, 38:02 she reminded me 38:04 that we have done several cooking programs on noodles 38:08 in the last 25 years. 38:09 I forgot about that. 38:10 Well, you know what, you just lost your noodle. 38:13 Exactly. 38:15 We'll just forgive you, darling. 38:17 You just lost your noodle and, you know what, 38:20 Mellisa helped her find it. 38:21 So you're all right. 38:23 So I just wanted to be clear. 38:26 I did make a mistake. 38:28 But we did not want to leave our Thai dish here. 38:32 And so this is my version but having said 38:35 I've never been to Thailand, 38:36 this is my version of Thai, vegetable pad Thai. 38:39 But eaten at a lot of Thai restaurants, so. 38:41 Oh, yeah. Oh, yes. 38:43 Around the world actually. She's eating that peanuts. 38:45 Are you eating my peanuts? 38:49 Yeah, I was speaking at a church recently 38:51 and afterwards this little boy came out to me 38:54 and he said, "Miss Brenda, Miss Brenda, 38:55 I got to tell you something" and I said, what? 38:57 He said, "Miss Cinda was snitching your food 39:00 and eating it behind your back. 39:02 I watched your cooking show this week." 39:04 He said, "I want to tell you 39:05 'cause nobody else is telling you 39:06 but she was snitching on you." 39:10 Seriously... 39:12 So someone's going to tell me, 39:13 you see, if Linda hadn't done, 39:14 someone was to gonna, you know, 39:16 tell me about, I know. 39:17 Peanuts are my favorite nut and she put them right by me. 39:20 So what does she think? 39:21 We're going to give them to Mom to take care off. 39:23 Okay, Mom, you just take these, guard on that... 39:24 How can I not eat them? 39:26 Yeah, you just guys, 39:27 Mom's going to eat the nuts too. 39:30 I'll take the nuts. 39:33 Now, you know where I get it. 39:35 You're busted, Mom. 39:39 All right, well, let's hear we got our tofu, 39:42 it's water packed. 39:43 And it has been rinsed and drained 39:45 and then to really get it drained well, 39:48 wrap it up in some, you know, a cloth, 39:50 and set something heavy on it... 39:52 Like me. 39:54 No, you're not heavy. 39:57 Okay, and so what I do is I'll give this, sis. 40:01 I'm just going to take and just cut it right down the middle 40:04 like that and then lay it on a side. 40:07 And then I'm going to cut it, strips of it like this and then 40:13 I'm just going to like that. 40:15 And... Oh, pretty nifty. 40:16 So Linda, if you turn that skillet on, 40:18 we're going to... 40:19 It's on. Blacken the tofu. 40:21 Okay. 40:22 And I love tofu, 40:24 I don't like raw tofu, I like cooked tofu. 40:28 And I like it because 40:30 it really takes on whatever flavor you give it. 40:32 It's right. Tofu doesn't have a flavor. 40:35 It really doesn't have a strong flavor... 40:36 So you flavor it by the sauces and seasonings 40:38 that you prepare with. 40:39 But it's the texture, it's the texture that I, 40:41 that really makes a difference to me. 40:43 If you have it raw versus if you cook it... 40:45 And actually if you freeze it... 40:47 Yes, you will get even different texture. 40:49 You will get even a different texture. 40:50 I actually like it frozen, Mom 40:52 because after you freeze tofu 40:54 and then you said... Changes the texture. 40:55 Texture, so a little chewer. 40:57 And so I like that like, 40:58 someone told me it tastes more like of a chicken texture, 41:01 you know, so... 41:02 I wouldn't know 'cause they're safe around me. 41:06 Oh, no she raises chickens for my grandsons. 41:09 Yeah, and they're like her pets. 41:12 Okay, so we have this really on high 41:15 and you can spray that, 41:16 sis, with a non stick cooking spray. 41:19 And, Mom, when she does that, 41:20 can you just add all of that tofu in there? 41:23 And we're going to put that in there, 41:26 then Linda's going to spray it once again 41:29 and we're going to just sprinkle 41:31 some blacken seasonings over it 41:33 and it just gives a little spice 41:34 and a little color, 41:36 and so you're just going to blacken that for us, okay? 41:38 And now while, 41:42 and here's the blacken seasoning. 41:43 So, Mom, after she sprays that, 41:45 you just sprinkle a little of that over that 41:49 and then we're going to let that really get, 41:51 you know, on high. 41:53 If we're going to do it on high 41:54 till it gets really nice and cooked. 41:55 And when she turns it over, you'll put the rest of it on. 41:58 Okay? 41:59 And so while she's, you know, browning up the tofu, 42:02 Mom, we're going to make the sauce. 42:04 So, Linda, why don't you turn that... 42:05 What's Cinda doing over there? 42:06 Oh, you know what, let's get her bit. 42:08 I was eyeing those peanuts, you know... 42:10 I know you better keep her busy. 42:12 Mom, I better keep Cinda busy. 42:14 So, Cinda, you're going to give me the juice of one lime 42:18 and you're going to squeeze it out in here. 42:20 Okay, I can do that. 42:22 And Mom's going to need that in her sauce. 42:23 Okay. 42:24 And then as soon as you're done with that, 42:26 we want you to julienne carrots. 42:27 Okay. 42:29 And when you're ready to julienne the carrots, 42:30 you stop me 'cause I want them to see how you're doing it. 42:32 Okay. 42:33 Okay, so she's doing that 42:35 getting our juice ready over there. 42:36 Mom, you can just add all this is, 42:38 the sweet chili sauce, 42:41 add all these ingredients here to that bowl 42:44 and I'm going to let you do it. 42:46 I've already spilled it, don't tell on me though, okay. 42:52 You're telling on yourself. 42:54 Well, you know, Mom says to stay honest, 42:56 so I want to be honest about stuff so I did it. 43:00 And so we're going just put all that. 43:03 Now, the one thing, 43:04 ingredients that you might not have heard before 43:06 but I have the chicken better than bouillon 43:09 no chicken base. 43:12 I, this is my very favorite brand 43:16 for chicken seasoning 43:19 for vegetarian chicken seasoning. 43:21 It is just has a wonderful taste, 43:23 I use it for a lot of things. 43:25 Interchangeably we grew up 43:27 with McKay's chicken style seasoning, 43:29 you can use that or your favorite vegan, 43:33 your favorite vegan one as well. 43:37 And I'm just going to put this, actually Mom, 43:40 I'm just going to get... 43:45 Do you want me to julienne? 43:47 Linda, can I have your spatula please 43:48 'cause this is not working. 43:49 Do you want me to start julienne these? 43:51 Yup, give two seconds. 43:53 Mom, may be you can get it off with this. 43:54 And then add that lime juice inside that. 43:57 She's going to just stir that up 43:58 and bring it to a simmer, 44:00 okay. 44:01 While she's doing that, 44:02 let's go and see what Cinda is doing. 44:04 This is what you call a julienne peeler... 44:05 A carrot. 44:06 Okay, peeler, 44:08 not a pillar, a peeler 44:09 and this here has already been washed. 44:12 Here see that, do you see the ridges on this? 44:14 Can you see that? 44:15 Yeah, looks dangerous and it is dangerous. 44:17 Don't want to get that near your, 44:19 because that won't be a vegetarian dish 44:21 anymore if you do. 44:23 So you're just going to go like this. 44:25 And try to go by the end to get smaller ones first. 44:28 So you want the size, 44:29 I rather than long strips I want short strips. 44:31 All right. 44:33 And if she's going to just julienne those 44:35 so that I have... 44:36 See how it does little tiny strips. 44:38 It really is the cool thing. It really is. 44:40 If you don't have one of those, you can use a grader, 44:42 that works too, you know, 44:44 for, if you have a convert grater. 44:45 All of the lime? All the juice right in there. 44:48 And then I'll put this over here. 44:51 So, Mom, you just stir that up. 44:55 And we're going to just bring that to a simmer. 44:59 I don't think she's got my fire on. 45:00 Oh. 45:02 That's, you know, what that's help, 45:03 Mom to get your burner going there, all right. 45:05 There it is, how's that? All right. 45:07 Very good. 45:08 So now while she's doing that... 45:09 Word of warning, I would not let your children, 45:12 your younger children do this 45:13 because if you... 45:14 No. 45:16 If you start doing this fast, this will julienne your finger. 45:18 Yeah, it's not a good plan. 45:20 So I wouldn't do that. Treat it with respect. 45:22 Just like you would to a very sharp knife in your drawer, 45:24 you're gonna treat it with respect. 45:26 Exactly. 45:27 Okay, so now I've got my pea pods going on here 45:30 and we're going to just cut them at an angle. 45:33 So you can see I've just taken a bunch of them like this 45:37 and I'm just gonna cut them at an angle like that. 45:44 And that's all there is to that. 45:46 So I'm just gonna take some more 45:48 and I just put them, 45:49 pile them all the way up like this and... 45:53 And you want them at an angle. 45:55 And then I've got another one right here. 45:58 So there's a lot of things going on now, isn't there? 46:00 So, let's see how, Linda, how's our tofu doing? 46:02 What do you think? 46:04 Is that ready to put the other skillet on? 46:06 Not quite, but let's see we're gonna, 46:10 we're gonna make that okay. 46:11 But normally I would make it even a little bit darker. 46:15 And as you say, it needs to be blackened. 46:16 Yeah, I normally blacken it 46:18 so it's a little bit darker than that. 46:20 But that's okay. 46:21 In interest of time, Linda, 46:23 would you put the other skillet out 46:24 and put that other skillet on. 46:28 And now we're going to do 46:29 where we toss all the vegetables together 46:31 and make it all happen. 46:32 So, you don't need that actually 46:35 'cause there's enough right in there. 46:36 Our precooked onions for everybody that knows 46:39 the Micheff Sisters, you know, we like our onions cooked. 46:42 And we're gonna put the broccoli in there, Mom. 46:46 You know, I actually went to someone's house 46:48 and they thought that we just didn't like raw onions 46:52 and so they actually blended them up 46:56 and hid the onions in the dish. 46:58 So that when I ate the dish it was full of raw onions 47:01 and honestly raw onions make me sick 47:05 and so it really hurt, bothered my stomach. 47:07 So I was sick for the rest of the day. 47:09 Yeah, they bother me too. Yeah, raw onions. 47:12 Okay, that's good, sis, that's a good amount. 47:14 Mom, excuse me let me just 47:15 throw that in here pan right there 47:17 and that's a good amount right there. 47:20 So toss that up, 47:21 you want that just to as high heat as you can, sis. 47:25 It's on high. 47:26 And you want to, you want it crunchy tender, 47:28 so it doesn't have to cook very long at all. 47:31 And what you're going to do is, 47:33 is that on as high as it will go? 47:34 It is. 47:36 Okay, so, what we'll do is we will... 47:38 I maybe need to see if it's crunchy tender, 47:41 it might be ready. 47:43 Let's see... 47:47 Yeah, it's crunchy. 47:49 But it's not tender. It's not tender. 47:52 It's crunchy. 47:55 All right, so, 47:56 what we're going to do is just 47:57 as soon as that gets crunchy tender. 47:59 Mom, how are you doing over here? 48:00 Her sauce is done. It's all done. 48:02 It looks wonderful. 48:03 All we're going to do in just a couple more minutes 48:05 we would just add our, 48:07 these already precooked rice noodles, 48:09 cook them according to package directions. 48:11 We're gonna throw that in that pan 48:13 with the vegetables. 48:14 Add the tofu and mix our sauce and toss it together 48:18 and you're gonna garnish with lime wedges 48:21 and some garnish with some hard chopped peanuts. 48:24 Let's take a look right over here 48:26 already one plated up and ready to go. 48:30 That looks delicious. 48:32 And it's really simple to make, isn't it? 48:35 Well, my sisters and I have six cookbooks out 48:38 and right now, Mom, 48:40 we want to show them 48:42 how they can get all six of them. 48:43 Well, you better because they are good... 48:44 Good cookbooks? Oh, yes. 48:47 There you go. 48:50 If you've enjoyed the recipes you've seen today 48:52 and would like to purchase your own copy 48:54 of one of their cookbooks, 48:55 including their new cookbook 'Cooking with Kellogg's.' 48:58 You can write to 3ABN, PO Box 220, 49:02 West Frankfort, Illinois 62896. 49:05 That's 3ABN, PO Box 220, 49:09 West Frankfort, Illinois 62896. 49:12 You can call 618-627-4651. 49:16 That's 618-627-4651. 49:20 Or if you'd like to contact the Micheff Sisters 49:22 for speaking appointments or concerts, 49:24 you can do so at their website at MicheffSisters.com. 49:28 That's MicheffSisters.com. |
Revised 2016-10-31