Participants: Yvonne Lewis (Host), Curtis & Paula Eakins
Series Code: UBR
Program Code: UBR000148A
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00:01 You won't believe what we're doing today,
00:03 go grab a pen and paper and stay tuned to find out. 00:07 My name if Yvonne Lewis 00:08 and you're watching Urban Report. 00:34 Hello and welcome to Urban Report. 00:36 My guests today are Crazy Curtis and Paula Eakins, 00:40 oh did I say that? 00:41 Who's crazy... she's crazy, I'm the sane one. 00:44 Wait, did I say that? 00:45 Did you? It came out of your mouth, 00:48 your lips were moving... 00:50 Okay, you know what? my bad, let's do it... no... 00:53 seriously, this... I'm so happy to have you guys 00:56 You did fix it right away, that's a good thing. 00:58 I did... you're the hosts of Abundant Living 01:01 it is our Program of health and wellness and cooking program 01:04 on our parent network of 3ABN and on Dare to Dream 01:09 and so welcome to Urban Report on your Set. 01:12 That's right. Yeah. 01:14 You know why I'm excited is because 01:16 we never do this, like, I get to go to everybody's Set 01:19 I've never come to you guys' Set and interviewed you on Set 01:24 doing your thing, That's right. 01:26 so we're going to do your thing. 01:28 Oh, it's more me doing the thing... 01:29 Oh, what's he doing? 01:31 He's kind of doing a little something, something but... 01:33 But it's more you... Yes. 01:34 I may be crazy I still have my ears 01:36 this talk that's going on... I'm still listening... 01:38 So, we shouldn't be talking about you, right? 01:42 Right... to you... I ask, we talk together... 01:45 All right... all right... my bad, okay so... 01:49 we are going to have fun today, I'm so excited 01:53 so, what is cooking today? 01:56 Well, we are going to fix a pasta dish... 01:59 Okay... 02:00 that's actually for individuals who are gluten free. 02:03 Individuals who have problems with that gluten, 02:05 people who have problems with the foods that they're eating 02:08 that cause some bloating and constipation 02:12 or diarrhea or different things, or stomach upset, 02:14 so they really want to do pasta 02:17 but they can't do pastas because of the actual wheat 02:20 so we have a corn pasta that we are going to be using. 02:23 Oh, wonderful, you know what, before we start, 02:26 one of the things that's interesting to me 02:28 is this whole thrust of gluten free, 02:31 everything is gluten free, 02:33 and a lot of people don't know that gluten is wheat 02:35 So, I'm so glad you said that... because gluten is wheat 02:39 and a lot of people think that it's just... I don't know, 02:43 I don't know what they think it is, but it's wheat... 02:45 Tell her what you saw just a couple of days ago, Honey. 02:47 Well, I heard you said about gluten free but, Yvonne, 02:50 I actually saw gluten-free water the other day. 02:53 We should have taken a picture of that, 02:55 Gluten-free water. 02:57 They're just commercializing it so much 03:00 they want everybody to know 03:02 this water is gluten free, well, duh! it's water. 03:06 It's in barley and rye too it's in all three grains so 03:09 we just went over it, Ma. Wheat, Barley, grain. 03:13 So, wheat, barley and rye... all have gluten? 03:17 Now, oats, it's a gray area, 03:21 because oats has about two percent gluten 03:23 so, some people can still take oats, 03:26 no problem, no sensitivity, others cannot, 03:28 so oats is kind of like in the gray area, 03:31 about two percent gluten, 03:32 but anyway, we have also cross contamination 03:35 based on the Facility, so you always have that as well. 03:38 So how do you know if you're gluten sensitive? 03:41 How would our Viewer or Listener know 03:44 that, "Hey, I've got a gluten sensitivity?" 03:47 Okay, two things, number one quickly, 03:50 we have Celiac Disease it's an Autoimmune Disorder 03:53 about one percent of the population 03:55 and so, therefore, you have the bloating, 03:59 the gas, the diarrhea, fatigue, 04:02 headache, osteoporosis, that kind of thing, 04:06 and it can also damage the lining of the small intestines 04:09 all right, and you have to be diagnosed, 04:12 the Gold Standard is to actually have an endoscopy 04:14 and it takes some biopsies of the duodenum 04:17 first portion of the small intestines 04:19 that would be confirmed or you can take a blood test 04:22 there's antibodies in the blood tests, all right, 04:25 an antigen for that, now if you're not... 04:27 if that's negative, you do not have Celiac disease 04:31 but you still have an allergic reaction 04:33 or sensitivity to gluten, then we call that 04:36 non-Celiac Gluten sensitivity. 04:40 Ah, non-Celiac gluten sensitivity. 04:42 You don't have Celiac Disease, but you still have the 04:44 sensitivity to gluten, 04:45 still it's just the same, and that can be up to 6 percent 04:49 that's the marker dealing with that group 04:52 gluten sensitivity, you still have the bloating, 04:54 diarrhea, headaches, fatigue, et cetera, 04:57 although you haven't been diagnosed for Celiac Disease 05:00 you still have the sensitivity, 05:02 that's where that group comes in. 05:04 That's good information so, would a lot of people 05:10 who have these obscure symptoms that don't really know 05:14 what they have, 05:15 is this really, perhaps, what they have? 05:18 When they have little bit of irritable bowel, 05:21 or a little bit of wooziness, or you know... 05:25 you hit it on the head because 05:27 some of this mimics irritable bowel syndrome, 05:30 "Oh, I have irritable bowel syndrome" 05:32 well, it could be a gluten sensitivity, 05:34 gluten sensitivity, but again, 05:36 there's no diagnosis for that, it's a diagnosis of "exclusive" 05:41 you exclude wheat allergens, you exclude Celiac disease, 05:46 what's left? non-Celiac Gluten sensitivity, 05:49 you still have those sensitivities, 05:52 and the only good cure for that is 05:54 simply to abstain from gluten products. 05:57 Okay. So that's a label for our 06:00 certified "gluten free," 06:02 it doesn't mean that's free of gluten, 06:05 it still could be 20 parts per million in that product 06:10 so it's not free but it has a smaller amount 06:13 but that still can cause some type of sensitivity. 06:16 Also, too, remember now, 06:18 right now, right about now, 06:19 because of this whole gluten-free thing, 06:20 half of America think that's they're all gluten free 06:23 so now... "I believe I've got that intolerance going on," 06:26 so you really need to be checked to see whether you are or not 06:29 as Curtis said, eliminate the gluten for a while 06:32 see how your body responds 06:34 go back on it a little bit 06:35 and see whether there's a difference 06:36 because it's a big commercial thing out there now 06:39 on gluten free, everybody's on the bandwagon. 06:41 So, we've got some stuff for them, right? 06:44 All right, you know what, let's put up the recipe 06:47 because I want to get to say it. 06:49 Go say it, go say it. 06:50 Penne Rigate Tomato Toss said in an Italian accent 06:53 Oooh, you got to do that again, 06:55 I can get excited, just say the word one more time, 06:58 this is Urban, but Urban consists of 07:01 all kinds of people, 07:03 so we're going to talk a little bit about the Italiano 07:05 this is: Penne Rigate Tomato Toss 07:08 and this is the recipe: 07:10 1 sixteen-ounce package of gluten free 07:13 Penne Rigate corn pasta, 07:15 3 tablespoons of olive oil, 3 garlic cloves, minced, 07:19 1/2 cup of scallions, chopped, 1/2 cup of onion, chopped, 07:23 3 large tomatoes, diced, 2 cups of tomato sauce, 07:27 1/2 teaspoon of sea salt, 07:29 4 basil leaves, fresh and chopped. 07:33 Wooo, that sounds good. 07:35 Now because, I was saying, "Penne Ri gate" 07:38 well you were giving like a different flavor... 07:41 I was saying, "Penne Rigatoo" "Rigaté" 07:45 I'm going from worse to worse to worse... 07:49 Well, you were just giving like a different flavor to it 07:54 I think, now, some people... 07:57 they might write in and say that I'm mispronouncing it 08:00 but, you know, I think it's Penne Rigate. 08:03 We do know that "Rigate" part 08:04 is the fact that noodles got this cut of slant 08:06 that's where the "Rigate" portion, 08:08 the title of that actually comes from so, 08:10 you say "Tomatoes" and I say "Tomatoes" 08:12 and I say, "Let's get this going. " 08:14 You know what, it's all going to taste good. 08:16 A little bump on that too. 08:20 Oh, that's a little bit too much. 08:22 Oh, sorry, my bad. 08:24 She's trying to get you back. 08:25 I am, I am... 08:27 All right, Curt, you're going to get that onion cut... 08:28 You know what, we like having you do the work 08:33 and I'm just going to stand here and make little comments. 08:36 I can put an apron on you too. 08:41 I know, I think you're quicker than I am 08:46 I'm not like the Queen of the Kitchen here like Paula is. 08:49 There's a fly, I can't take flies, 08:52 that's a 3ABN fly "get out of here. " 08:54 Okay, we've already got that pasta... it's ready to go so, 08:57 what I'm going to be doing is just 08:59 getting ready to put the other things in 09:00 and Curtis does such a wonderful job... 09:03 He does... he is the "chopper extraordinaire" 09:06 So do you preheat your skillet? 09:13 I'm going to preheat and get it ready. 09:16 And the oil too or? 09:17 I've got the olive oil, 09:18 once the pan gets hot, it actually goes a longer way 09:21 if you actually get the skillet hot first, 09:23 you use less oil, 09:25 so we're going to put that in there as well. 09:27 That's a great tip for those who want to use less oil. 09:30 Because sometimes people say, 09:32 something calls for 3 tablespoons of oil 09:33 we say, "You know, if you heat your skillet first, 09:35 you might be... just able to use one or two tablespoons " 09:39 because every one of these oils are high, 09:41 14 grams per... hold on 09:45 see, you've to move here a little... okay... 09:47 You're busy talking to her. 09:49 What you're trying to say is that I'm like a distraction? 09:52 No, no, I'm trying to be nice, it's killing me right now, 09:56 but it's going to be all right 09:57 let me put my knife down, now stay on the Set, now... 10:00 All right, this goes with that. That's right. 10:03 This is the onions also the garlic 10:07 and the green scallions as well 10:10 and so that makes it nice and tasty flavor 10:13 when you're talking about spaghetti sauce. 10:16 I love it, I love it, you've got the savory thing, 10:20 the regular onions and then the scallions too, 10:23 Hmmm... I love that. 10:24 Remember all those who think they're gluten free, 10:26 they've lost the whole sense of the whole Italian flavor, 10:30 they feel they can't do the pasta, 10:31 so we're showing them, 10:33 "Yes, you can, but you've got to have the 10:34 right noodle to do that" right? 10:36 Okay, so Curtis is going to bring it on 10:38 and you're going to put those in for me. 10:41 Curtis: I'm so glad you're here with us. 10:43 Yvonne: Oh, I'm so excited. 10:45 Curtis: No, I'm glad we're here with you, 10:47 because this is Urban Report, so... 10:48 Yvonne: Well, praise the Lord, 10:50 it's great to be together, how's that? 10:52 Curtis: There you go. 10:53 Paula: All right, I'm putting in the onions, 10:55 there's also scallions in with that as well, 10:56 and I got to get all the goodies. 10:58 Oh, this smells good, hmmm... hmmm... 11:01 This one guy, he said, one time, "I wish I had smell vision 11:07 and then I can have a plate right there 11:09 just to push it off there and get the food from scratch. " 11:12 It's so good. 11:14 So, we like that, you know of course, 11:15 we've got the other real good ones to go with that, 11:16 we've got the tomatoes, the Lycopene in there 11:19 which is also very good for the heart as well. 11:21 And it's also good for your prostate. 11:23 For her prostate? 11:27 I know, in the right amount, as much as she eats, 11:30 she'll never get prostate cancer, 11:31 I'm giving it to you, really, seriously. 11:33 Now, the Viewers are going to say, 11:34 "She doesn't have a prostate" 11:36 Thank you very much Viewers, 11:37 I really appreciate you hanging in there with me, 11:39 I'm so glad Yvonne's here because, you know, 11:41 Curtis could get out of order, I do not have a prostate. 11:46 that's why you never get Prostate Cancer... see... 11:48 it's working... 11:50 Yeah, it's working... Yeah. 11:52 So, for texture, you got the diced tomatoes 11:57 and then the tomato sauce 11:58 and then the onions and the scallions, ooooh! 12:01 and I'd like to fan that... so that you can smell it 12:04 You know what! that smells so good, 12:08 I wish you were here so you can smell it. 12:11 But, you can just get the recipe and make it right there, 12:14 now we're going to slowly, Curtis, slowly, 12:17 I'd like for you to go ahead on 12:19 and put the tomatoes in. Okay... 12:22 Yeah... You know she backs up, 12:25 that's how we keep our aprons clean, 12:28 we've been doing that a long time. 12:32 I love it, I love it. 12:33 And then you can slowly pour the tomato sauce in 12:35 and I'm going to tell you right now, 12:37 when he goes slowly pour it in, I'm going to just... 12:39 I just kind of help him out a little bit. 12:40 Yeah, just kind of move it around, there you go. 12:43 I love tomatoes. Me too. 12:46 I love tomato sauce and... I love Italian food, 12:49 I'm a "Foodie" my son, Jason, is a Foodie... 12:52 Jason, I know you're watching, you are a Foodie. 12:55 Now, did you live in Italy or have you been there? 12:58 No, never, no, I speak a little Spanish 13:00 and it's kind of similar, and I love Italian, 13:03 Que pasa? Si... 13:05 mamasita, 13:07 Okay. You recognize that? 13:09 Papi, Papa soté 13:11 Papa soté... that sounds like a little bit 13:13 of Spanish and Italian. 13:15 Like Risotto, you know, "Risorto" 13:17 Okay, yeah, it's just rolling out your tongue. 13:20 Did you notice she's got the tongue-rolling thing going on? 13:22 Yeah, I'm almost impressed here. 13:24 Well, no, because I'm sure somebody will write in 13:27 and say, "You all didn't say that right!" 13:29 But it's all good. 13:31 We're probably chopping up the language right now. 13:33 I know, I'm probably killing the language right now! 13:35 And we're just smiling! 13:36 It's better for you to say it than for us to say it, right? 13:38 That's why I said, 13:39 I just love having her as our guest, 13:41 let her do the recipe... 13:43 Yeah, let me mess it up... 13:45 It's always good to have the third person, 13:48 it's always nice to bounce off the third person. 13:50 We got to put that away here. 13:52 So, this boils? 13:54 I let it... just for a little bit... 13:55 that's kind of... you know... start to boil up... 13:57 Of course, most of the spaghetti sauces, 13:59 you let it go a longer time, but I like it fresh, 14:02 I don't really want to do a long time with it, 14:04 I have made spaghetti sauces on our Program 14:06 that take a couple of hours to actually get it together, 14:08 but this one here... 14:10 because going with corn pasta, 14:11 and one of the things that we've talked about 14:13 is that, when you talk about corn pastas 14:16 that have corn or they're using brown rice, 14:18 as the pasta itself, you've got to remember, 14:21 that you got to follow the direction on the package. 14:23 Ah... 14:24 Because it does not cook as long as regular noodles, 14:27 that's oat, that's done with that flour, 14:29 that's going to take a longer time, 14:30 when you're dealing with this, 14:32 if it says ten minutes, I usually do nine, 14:34 okay, on a hard boil because if you don't do that, 14:38 because it's corn, it will wash right out 14:40 and become more of a glue than you have... of a noodle... 14:42 Oh yeah, oh yeah. 14:44 Pasty pasta! 14:45 I know I made it one time, 14:49 like this white sauce that kept coming off of it 14:51 I said, "oooh, it's kind of good for our Alfredo, you know, 14:55 just throw a couple of things in and you can make an 14:56 Alfredo sauce with it," you know what I'm saying! 14:58 We need to change the title to the recipe... 15:00 We have to reinvent the recipe. 15:03 So what we're going to do, I'm just going to take this out, 15:05 and Curtis, I'm going to have you just hold that right there, 15:07 and I'm going ask if you would go ahead and turn it over 15:09 here go ahead and put it on here. 15:11 Oh! that looks good, 15:12 so the flavor is just like regular pasta? 15:16 Yes. It's made from a different... 15:17 It's made from different... made from the corn... 15:20 Ah ha... Hmmm... hmmm... 15:22 Ooooh, that smells good. 15:24 This is my new cologne, you like it? 15:26 You know what? 15:27 It's either this or me... 15:28 Curtis, don't put me on the spot like that. 15:32 Don't put her on the spot! 15:33 The camera is still rolling... 15:35 I know, I know, he's putting me on the spot. 15:37 He's got her on the spot, don't go there with the spot thing. 15:42 Let's take that sauce and move it around... look at that! 15:47 It's good baby. Hmmm... 15:49 And this you serve up with that the basil leaves or... 15:54 I love basil on top of pasta, 15:56 and then on top of that, you have you some... 15:59 now there is a bread on the market also, 16:01 it's made with the corn as well 16:03 it actually costs a little bit more, 16:05 but you can actually use that with the garlic 16:07 and the margarine and turn it into garlic bread 16:10 to go along with that because most times, 16:12 people are used to having that with that as well, 16:14 but we're going to be doing today... a special thing 16:17 and that is, we're going to actually do a 16:19 grilled zucchini to go with this Hmmm... 16:22 Well, let's take a look at that recipe. 16:25 2 medium zucchini, cut at a slant 16:29 two and a half tablespoons of olive oil, 16:31 1/2 cup of onions, sliced 16:34 and 1/4 teaspoon of sea salt. 16:36 All right... now I like the idea 16:39 of Yvonne on the Set with us because, you know, 16:42 she can come on Abundant Living and she can just go ahead 16:45 and she can go ahead and do all the recipes, 16:47 she can call it out... 16:50 Yeah, you really helped us tremendously, 16:51 This is so much fun, 16:53 you have no idea how much fun I'm having right now, 16:55 I hope that you all are having as much fun as we are 16:58 because this is so... it's so funny, I love this. 17:01 People do not... a lot of them... 17:04 people do not care for squash. 17:06 The squash family, zucchini, crookneck squash... 17:10 they just don't like it... so, one of the things we've done 17:13 is we've taken now... we're actually going to grill it 17:16 it's got a beautiful presentation when it's done up 17:19 and also we do it with smothered onions on it, you know 17:23 and when you see it, it has a prettier presentation 17:26 it's one of the ones that people say, 17:27 "I think I want to go there, 17:29 I think I'm going to go there and try it. " 17:30 Is the fire on, Baby? 17:31 I kind of like zucchini in ratatouille. 17:35 Ratatouille, I love that. 17:38 That's kind of one of the few ways, 17:40 but I love grilled vegetables, 17:42 I love the flavor of grilled vegetables. 17:45 It's got a lot more nutrition because of the fact 17:48 that when you're actually fixing them on the grill, 17:50 so that works out really well, 17:51 and the zucchini is easy to fix once again, and Curtis... 17:55 Curtis: Do you like to cook, do you cook often? 17:57 Yvonne: You want the honest answer? 17:59 Especially we're on 3ABN, we'd like the honest answer. 18:05 No, I have... 18:08 when I had kids and a family 18:10 I cooked for them on a regular basis, 18:12 but I live by myself so... I cook sometimes, 18:16 sometimes I'm in the mood to cook 18:18 and I'll make these whole bunch of things... 18:20 like a big pot of greens and all that, 18:22 I will do that, I can cook, 18:24 but then... you know... I just, since it's just me, I don't. 18:27 Yeah... Okay. 18:29 Well you're welcome to eat with us. 18:30 Thank you, thank you Paula. You're welcome. 18:33 She's giving the invitation now, you notice that? 18:36 But you notice, Curtis, 18:37 I have been really nice to you on this Program. 18:39 That's true, I want to take your temperature. 18:42 You don't have a fever now. 18:43 You want me to continue to be nice. 18:48 Yes I do, and I love you, 18:50 I'm saying that on television, okay. 18:52 And you know, when you say that, you have to mean that. 18:55 That's right, that's right. And I do, I do mean that. 18:57 Actually cut them on a slant, to make them little bit more 19:00 pretty and all that. 19:02 Is it thin? like how thin? 19:05 No, I'd say about half an inch. Okay, yeah, right. 19:08 About half an inch, okay, 19:10 and only this amount is going to go on there 19:12 but I love the idea of doing this 19:13 and then I just take a little bit of the oil 19:15 and I just... Oh drizzle it. 19:17 Just drizzle it baby, oh, you're working it now baby. 19:20 A little bit there and YOU can cut... 19:24 get the onion ready, Curtis. 19:25 You are so funny. Silly... silly... 19:28 You know what, you and Paula... 19:30 I love the way you all communicate, I love that. 19:34 Yes, you're doing rings. Okay honey. 19:36 Okay, I'm getting ready to sauté the onions as well 19:40 this is what makes this recipe come... 19:42 or what we say, "Pop. " 19:44 Now you're pre-heating the grill and... 19:48 Preheating the grill 19:50 so that the minute that the zucchini sits on there, 19:53 it starts automatically putting those ridges in it 19:55 okay, which is what I love to see, 19:58 and so we're going to make sure this is the part 20:00 where all cookies, get your the hands in there 20:03 and just start making sure you coat them 20:06 and you want to make sure that the grill is also coated as well 20:09 and then you just sit them on there 20:11 like that. It doesn't take long. 20:13 Yeah, it doesn't take that long to do them at all, 20:16 let's see if we can get four on there. 20:18 Yeah. On the grill... 20:20 We get some eggplant... In the house, in the house, 20:23 we're grilling in the house. Yes, indeed. 20:25 Without the charcoal, 20:26 it may be raining outside, but you can still grill it. 20:28 Mmmm... that sizzling sound, I love it, but you know 20:32 a lot of people want to barbeque 20:35 and they don't realize the dangers of charcoal barbeque, 20:39 now we're not talking about activated charcoal that you take 20:42 as a supplement, we're talking about... 20:44 let's be perfectly clear, 20:47 I'm glad you made that distinction. 20:49 exactly, we're talking about the charcoal 20:51 on the grill that people like to use, 20:53 what's the danger of that? 20:55 Well it increases the carcinogens, 20:57 there's basically a lot of them out there. 21:00 With cancer... right? 21:01 Right, right, Cancer-causing agents 21:04 like Heterocyclic amines, HCA, the initials 21:10 so people know what that is, 21:12 of course, when charcoal broils, 21:14 it will increase those compounds to be even more dangerous 21:18 with charcoal, right, even at higher temperatures. 21:22 So, therefore, we want to get away from that 21:24 and meat, in itself, has Cancer-causing agents in it, 21:28 in itself, outside of charcoal broiling 21:31 so it's like a double-whammy. 21:32 Yes, so if you already have the danger with eating the meat 21:36 and then you add the charcoal broiling to it... 21:38 You're adding fuel to the fire, so to speak. 21:40 I think I read somewhere 21:41 where it's like the equivalent of... 21:43 Too many cigarettes? 21:45 Yes, like seven packs of cigarettes... 21:47 Or something like that, yeah. 21:48 Yeah, yeah... It was really mind boggling. 21:50 So, this will do the trick. Do the research, check it out. 21:53 I'm getting the onion sautéed, here 21:57 and you can already see that we've got 21:59 the lines on it like it's been on the grill, 22:01 well, it's on a grill inside the house, 22:04 okay, and so it works out really well 22:06 it's just something about... 22:08 everything you eat is with your eyes... 22:09 it's all about presentation, and so if you look at something 22:12 and it looks good, because, you know, 22:14 in the area of nutrition, no matter how much I try to tell 22:16 somebody that... that nutrition is so important, they're like, 22:19 "Well, I don't like the way it looks. " 22:20 So, with that in mind, we're always trying... 22:23 especially on Abundant Living Show 22:24 it's a show about how you can make things look 22:27 attractive and appetizing, 22:29 you know, we eat with our eyes. 22:30 It makes people want to eat it. 22:32 Makes them want to eat it, okay. 22:33 Yes, we eat with our eyes, that's true 22:35 and it doesn't really have to cost a lot of money, 22:37 people think that if you want to eat healthier, 22:40 you're going to spend more money, 22:42 basically, the healthier we eat, the less our grocery bill, 22:47 it's just opposite of what most people think 22:50 but again, a lot of people 22:51 the more things you buy as packaged food, 22:55 that's when the cost comes really high. 22:56 That's right, and meat, for example, is expensive. 22:58 Yes. It is not cheap, 23:00 but eat veggies and beans and things like that 23:03 I mean, it is not as expensive. 23:05 And as we always say, "The cost of food 23:08 does not stop at the cash register. " 23:10 Oh, come on now, come on... 23:11 Based on what you buy, 23:13 it continues on to the doctor's office 23:15 and hospitals, surgery, 23:16 that will be the total cost of food 23:19 at the cash register. 23:21 So you're saying, "The cost is not just money, 23:23 there is a price that we pay. " 23:25 With the medication that we take 23:27 and based on what we eat 23:29 so all of that would be the "cost" of food. 23:31 Hmmm... I love it. 23:33 "Plant-based diet," that's what God said, 23:35 in Genesis, He spoke about the diet 23:38 He put the fruits, the vegetables, the grains, 23:41 all those out there for us from the very beginning, 23:44 and so we know that that is the preferred diet. 23:46 okay, well, you guys, look at what's going on in here 23:49 this is looking good, just sautéing that. 23:51 Now that's going to be over the... 23:53 Over top of that, yeah, 23:54 and you can see that we got the grilled lines 23:56 on both sides there, 23:58 very attractive looking, okay, and you know, 24:00 and everybody is saying, I can't wait to see 24:03 this thing when it's coming to an end, 24:05 Should we let her taste some of those at the end, baby? 24:08 Paula: Absolutely, absolutely. 24:09 Curtis: She didn't really help at all! 24:10 Paula: But it's her Show. 24:12 Curtis: Well, now, you can have it, 24:13 this is your Show, you know, so... 24:15 Yvonne: He said I didn't help, that I didn't help at all. 24:18 Curtis: Did you cut up anything? I don't recall. 24:21 Yvonne: Just because I didn't actively cut up anything, 24:25 doesn't mean that I didn't assist in the whole process. 24:28 Curtis: Okay... Paula: Speak it... speak it... 24:30 Curtis: She doesn't need any help... 24:33 she's doing fine by herself, okay, 24:35 but you're asking pointed questions 24:37 so that's your participation, we appreciate that, 24:40 you are contributing to a certain degree. 24:41 After all, she doesn't have an apron on, 24:43 we don't want her to get all dirty or anything, 24:45 grease and stuff and that kind of thing. 24:47 Thank you, I love these aprons, by the way, 24:49 they're so cute. Thank you. 24:50 One time on Abundant Living, we actually had the wrong aprons 24:54 Oh, no... Not on purpose, 24:55 I had Paula, she had Curtis. We did not know that, 24:58 the camera crew didn't catch it, 25:00 Paula: Nobody said anything. 25:01 the Floor Manager didn't catch it, 25:03 we didn't catch it, and it aired. 25:04 It aired... 25:06 Oh, did you get a lot of e-mails? 25:08 No... As a matter of fact, 25:11 they wanted to know how they could get that apron. 25:13 Curtis: So I mean, I was acting like no Paula, but still... 25:16 it just worked out that way. 25:20 Do some more onions, stir them. 25:23 Paula: He just wants to boss people around here, Yvonne. 25:26 Curtis: No, no, the way she was looking at me, honey, 25:28 but it was amazing though, but... 25:30 Well, I know, I know, I know, so, we're going to be able to 25:33 just kind of give it a look at 25:34 what goes on with this and so let us do that. 25:37 I know you are going to want to taste this 25:41 for yourself and get other recipes and health tips 25:45 and all that from our hosts from Abundant Living, 25:48 let's put their address up right now. 25:49 Abundant Living, PO Box 2873, Huntsville, AL 35804 25:56 or you can call them at area code 256-859-1982 26:03 or just go to their website at abundantlivingtv. org 26:09 Mmmm... mmm... mmm... all right, you know what, 26:12 That was 3 mmmm's. 26:14 You know what, I had to get one for... 26:16 Curtis: And normally I taste the food after we tape the show, 26:20 but I'm going to let you taste my portion. 26:23 Yvonne: Thank you Curtis that's so kind of you. 26:25 Curtis: I mean, that's the kind of guy I am, so... 26:28 Yvonne: Actually, I think you're just trying to make up 26:30 for the ways you insulted me yesterday, off camera, 26:31 and I won't tell you all that... 26:33 Curtis: We're not going to go that 26:35 because that was off camera. 26:37 Yvonne: Yeah, right, so behave 26:38 because we just have a minute left or so. 26:40 Curtis: Oh, yeah, okay. 26:41 Yvonne: Thank you for this food Amen, 26:42 I have to say my blessing first. 26:44 Curtis: that was a fast blessing. 26:46 Mmmm... mmm... you know, 26:49 Curtis: Just take your time. 26:53 Yvonne: I'm not a big squash person, I have to tell you, 26:57 but this is really good. Paula: it has a nice flavor. 26:59 Curtis: and the olive oil, and the seasoning... 27:03 It does... 27:05 Paula: it's like the open air, you know, 27:06 remember the grill's open, 27:07 so you got that open air I think, it all comes together 27:09 when you talk about queuing, 27:11 doing grilling and stuff like that. 27:12 This tastes so good, 27:14 it tastes like it's so good for you 27:16 and I love that onion with it, 27:17 it just gives it that nice balance 27:20 Yes it does. 27:21 mmm... you are going to love this. 27:23 I cannot believe our time is up 27:26 thank you so much for being with us. 27:28 Group hug, okay, group hug, yeah. 27:30 Curtis: I might us well make up for it. 27:34 Well, you have to be sure to join us again 27:37 another time, I want to do this again, 27:40 I hope you enjoyed it as much as we did 27:43 because we had a great time today 27:45 and it's time for me now to eat a little bit more, 27:49 this is some good food, 27:50 I have to savor one more mouthful, I just have to, 27:52 let me just savor one more mouthful. 27:55 Work it girl, that's it. 27:57 Mmmm... mmm... that's great 27:59 join us next time, 28:00 I'm talking with my mouth full, 28:02 it just wouldn't be the same without you. |
Revised 2015-12-17