Participants:
Series Code: TDYC
Program Code: TDYC200001B
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00:01 All right, all right. Okay, finished product.
00:02 Finished this show. Team Eakins. 00:04 Team Eakins. 00:05 And we are just so excited 00:07 about all the foods that we are now dedicating 00:10 and committed to and involved in Tobago cooking. 00:13 Yes. Right? 00:14 So what we actually did this day 00:17 we did our Farine A La Joy, 00:20 which has a beautiful colors in it. 00:21 Yes, it is. We did our spicy bean stew. 00:26 Look at that. Yes. Yeah, yeah. 00:27 All the pretty colors in it. 00:29 And then we did that curry chicken 00:30 and vegetable. 00:32 That looks good, Baby. 00:34 And then we did that lime sweet potatoes. 00:37 Got a little lime on it. 00:39 I got the lime on it... Top of it, okay. 00:40 And we ended with the bread pudding. 00:42 Oh, yes. Looks crunchy. 00:43 Spread with mango, mango bread pudding. 00:45 All right. And what's in the cup? 00:47 I mean, the glass? 00:48 In a cup I thought it would be a special kind of dedication, 00:50 the commitment to those people over in Tobago, 00:52 let them know we got some coconut... 00:53 Oh, coconut water. 00:55 Coconut water with strawberry in it. 00:57 Mm-hmm. 00:58 Hmm. Yes, yes. 01:00 Now I know what that tastes like 01:01 and what about some of the food or whatever? 01:03 Oh-oh. Okay. 01:05 Well, before we do that, 01:07 I'm interested in expounding on your recipes, 01:11 vegetarian style, of course, 01:12 my wife has 01:14 the "Vegetarian Cooking Made EZ" 01:16 cookbook, 01:17 and again has over 120 recipes, all plant based. 01:21 Main entrees, side dishes, desserts, etc. 01:24 And so that's there. 01:26 And also the Global Vegetarian 01:28 for those who wanna go to the second level 01:31 as far as vegetarian cuisine is good for that as well. 01:34 Mexican, Thai, Caribbean, Indian food. 01:37 So give us a call. So as always, John 10:10. 01:39 Jesus said, "I come 01:41 that they might have life and have it more abundantly." 01:47 See you next time. |
Revised 2020-11-23