Participants: The Holmes Sisters
Series Code: DDCC
Program Code: DDCC000003A
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00:22 I like healthy food that tastes so good.
00:27 I like to eat good food. 00:29 What to say now? 00:31 I like to eat good food. 00:35 I like to eat good food. 00:40 Hello, hello, hello. 00:42 Welcome to Creative Cooking with the Holmes Sisters. 00:45 Hello. Yours truly, I am Kimberly. 00:48 I'm Taisha. And I'm Jan. 00:51 And we are so happy to spend this time with you. 00:54 Today, we are going to talk about condiments. 00:58 Mm. 00:59 Condiments, condiments, condiments. 01:01 So there's butter. 01:02 We have... Ketchup. 01:04 Ketchup. Mayonnaise. 01:05 Yeah. This is... 01:07 Mustard. 01:08 So why would we talk about condiments? 01:11 Well, you know, it's very funny. 01:13 My son loves ketchup, but from a very small age, 01:17 three, four years old, he hates... 01:19 He would never... 01:21 I could never get him to eat tomatoes. 01:22 That's true. But he loves ketchup. 01:24 He would put ketchup on his rice, beans, 01:26 maybe even bread if I let him. 01:28 He just eats ketchup on everything. 01:30 And I'm in this store, shopping one day, 01:32 and I saw a bottle that said, no high-fructose corn syrup. 01:37 And I said, I cannot continue to let him eat ketchup 01:43 because it has corn syrup, and has all the sugar, 01:45 and tons of vinegar. 01:47 So we came up with a remedy and a recipe 01:51 that we can make ourselves. 01:53 And the funniest part about this, my son Justin, 01:56 he's eating whole tomatoes, they're blended, 01:59 but he doesn't even realize it. 02:00 So he still gets tomatoes 02:02 'cause tomatoes are good for you. 02:03 That's right. They are our red food. 02:05 That's right. 02:06 So he still gets his healthy food. 02:08 High in lycopene. 02:09 So this is why we said, we'll share some condiments 02:12 with you today. 02:13 So we have ketchup, we also have butter, 02:16 coconut butter. 02:17 We have coconut butter, and we have two different types 02:19 of butter and then we have one with olive oil. 02:22 And the great thing about the coconut butters, 02:24 usually with your butters and your... 02:27 You have these fats that are very unhealthy, 02:31 it clogs up the artery, and then it just 02:33 stiffens the arteries, the coronary arteries 02:35 that causes heart disease. 02:37 Now making our butters using coconut oil, 02:40 coconut has saturated fats that are good, 02:43 that increase the HDL cholesterol 02:46 in your bodies which is the good cholesterol, 02:48 the hero cholesterol. Yeah. 02:50 And it converts the LDL, 02:51 the bad lousy cholesterol into HDL. 02:54 So we're gonna show you how to use coconut flake, 02:59 sorry, to make butter. 03:02 That's right. Isn't that great? 03:04 This is very simple. And we like quick and easy. 03:05 Easy. So we're gonna start... 03:06 And good. And good. 03:08 So let's get started. 03:09 Okay, Jan, please, read the ingredients. 03:11 For the ketchup, we have... 03:27 Wow. Simple. 03:28 That sounds quick and easy. 03:30 This is a very simple recipe, so let's move forward. 03:32 Jan, thank you for the blender, and we will pour everything 03:34 into the blender and whiz it up. 03:37 Let's show them how easy this is. 03:40 That's so funny that you say that 'cause every time 03:42 Justin comes to my house to eat, you know, 03:44 I love to feed my nieces and nephews 03:45 when they come over. 03:47 You know, I cook with a lot of different fresh vegetables 03:49 and everything and Justin will peeking, "TT..." 03:51 He calls me TT. 03:52 "TT, does this have any tomatoes?" 03:54 "Justin, but you're eating tempeh. 03:57 You know, so this is the funniest thing 03:59 that you said. He hates tomatoes. 04:00 He's getting his tomatoes in his ketchup. 04:01 In the different forms. And it is homemade. 04:04 Now the difference with this tomato or this ketchup, 04:08 we fire-roasted the tomatoes. 04:11 So it gives it a different taste. 04:13 Nice roasty, smoky flavor. 04:15 Delicious, delicious. Roasty delicious. 04:16 Yes, nice smoky roasted flavor. 04:18 So, Jan, whiz that up. 04:20 Okay. 04:40 Okay. 04:41 Wow, that was quick and easy. That was simple. 04:44 And this is something that you can do in your home. 04:48 I know many people have issues with the apple cider vinegar, 04:52 that's also in the ketchup 04:54 besides the high fructose corn syrup. 04:57 So this is simple, the ingredients are healthy, 05:00 they're safe, tomatoes, we have light seasoning of paprika, 05:05 Himalayan sea salt 05:06 which is made of tons of minerals for our body. 05:09 That's right. 05:11 So let's talk about how we fire-roasted 05:12 the ketchup. Oh, yes. 05:13 All right. Yes. 05:15 So we took whole tomatoes, okay? 05:18 You had your cherry tomatoes, you have your great tomatoes, 05:22 you have your Roma tomatoes, your vine tomatoes, okay? 05:25 So we took the vine tomatoes and we made sure 05:28 that they were kind of ripe, not too hard, 05:30 and we just took off the vine, 05:32 placed them in a shallow baking dish 05:35 and roasted it high on like 4... 05:37 It's 400, 450. 475. 05:40 And so you pre-heat the oven so it's nice and hot 05:42 when you're ready to put the tomatoes in. 05:45 So you have these nice plump juicy tomatoes, 05:48 and then they just melt on the tray. 05:50 For about how long? About 20 minutes. 05:52 Yeah, 15 to 20 minutes is... 05:54 And you start to smell the aroma. 05:55 Oh, it's so delicious. 05:57 So then when it comes out, it's just very soft. 05:58 Yes. 05:59 Very soft, and it just kind of melts apart, 06:01 falls apart. 06:02 And that's what we use to blend up 06:04 and make the ketchup. 06:05 And then you put it in your fridge, 06:07 so it gets nice and cool, chill, and then... 06:08 Firm. 06:10 You have the finished product of what we have here. 06:12 I mean, we did one here, but this one was refrigerated. 06:15 And you know what to do with condiments. 06:17 Ketchup, who doesn't love ketchup, 06:18 you put it on your fries. 06:20 Fries. You dip your French fries. 06:21 Put it over veggie burger. 06:22 Your favorite veggie bean or veggie burger. 06:25 You could make your oven-roasted potatoes, 06:27 veg, nice and big. 06:29 And just dip them in. Yes. 06:30 Mmm. Good. Yes it is. 06:31 Delicious. Okay, ladies. 06:34 So now we're gonna talk about our butters. 06:36 All right, so here we have the olive oil, right? 06:39 Kim, so tell us how we're gonna make this. 06:41 Could you read the recipe, please, Kim? 06:51 And that's it. Very simple. 06:55 Okay, so this is an interesting recipe 06:59 because it's really a one-step process. 07:03 It's really a two-step process, but... 07:05 We just... we have the shredded coconut. 07:07 Let's show them what it looks like before. 07:10 All right, so this is the shredded coconut here. 07:12 Okay. 07:13 I'll hold that still so you can kind of get that in my hand. 07:20 All right, here we go. 07:22 You can get a close-up on that. All right. 07:24 So this is the... 07:25 you just take shredded unsweetened coconut, 07:27 and you put a little bit of it inside of your... 07:30 Mixer. Food processor. 07:33 Get it in there. Okay. 07:34 We're just using a lot. 07:36 It's a little messy, but it's okay. 07:37 Okay, we'll just pour a little bit out. 07:39 Just so that we can show you... 07:40 Not too much 'cause you don't wanna... 07:42 A little... This is small. 07:43 Okay. There you go. You add your salt first. 07:45 Adding something.>> 07:48 Okay. 07:50 So the shredded coconut is in, and then we whiz. 08:08 Now this simple coconut butter, you would have to whiz it 08:14 on and off for about 15 to 19 minutes 08:18 for it to emulsify. 08:20 So we're going to whiz it again little bit more. 08:38 And then we can add a little bit of salt 08:41 and let it mix it. 08:42 So now you got the Himalayan salt. 08:43 Yes. Which is high in vitamins. 08:46 It's not like the regular salt, right? 08:47 No, no. 08:49 Kim, the Himalayan salt is not like the iodine salt, right? 08:50 No, it's not. 08:52 In fact, in my home, we take a teaspoon 08:54 or half a teaspoon of Himalayan salt 08:56 and put it in our water, 08:57 just so you get extra minerals and we drink it. 09:00 And my children, they don't realize 09:02 because it dissolves in the water and the taste, 09:04 it changes just a little bit, 09:05 but it's very, very good for you 09:07 and it does great things for the body. 09:08 What does it do for the body? Does it energize the body? 09:13 It revitalizes the body with minerals 09:16 such as magnesium... 09:17 Yes. Calcium. 09:18 Potassium. 09:20 All of that wonderful stuff that we need. 09:21 It's still funny when I look at this coconut. 09:24 It reminds me so much of Guatemala. 09:27 My mom is from Guatemala. 09:29 And I remember growing up as the little girl 09:31 we would climb the coconut tree or shake it down 09:33 and get some coconuts. 09:35 Or throw a rock or so, you know... 09:36 You know, get those coconuts out. 09:38 We would drink the coconut water, you know, 09:40 we didn't realize how good, coconut is good for you... 09:44 Natural hydration. 09:45 And the importance of the coconut. 09:46 So I'm looking at this coconut 09:48 and I'm just having memories and just reliving. 09:50 Flashbacks? Yeah. 09:51 Yeah. 09:53 When you a drink coconut water, 09:54 actually, it hydrates your body. 09:56 It's very good to replenish your electrolytes. 09:58 Yeah. It's a better form of Gatorade. 10:00 Yes. There you go. 10:01 And coconut is good, I mean, in rice, 10:03 coconut rice and pancakes. Oh, yeah. 10:05 Make some stew beans and... 10:07 oh, coconut, we can put coconut in everything. 10:09 Yes. 10:10 So that's an idea even once your coconut... 10:11 Right. 10:13 Once your coconut butter is finished, 10:15 you can use it in your beans or you can use it 10:18 to just cook with your everyday meals, 10:20 and as well as also spread it on bread as a spread. 10:23 So let's see, it's gonna take a little while for us 10:26 to get this liquefy, but let's give it 10:28 a little bit more time now that we've added the salt. 10:58 Now we can eat every part of the coconut. 11:02 We eat coconut oil. 11:04 We drink the water, coconut water. 11:07 And you can also shred the coconut 11:09 and this is what we have, shredded coconut 11:11 which is the fiber of the coconut 11:13 and gives us fiber for the body. 11:16 So we're going to show you the final product. 11:19 And this is what the emulsification process 11:21 ends up looking like. 11:23 Wow. Okay. 11:24 Nice and creamy. It looks like butter. 11:25 Now this butter isn't the same as your earth balance 11:30 or the butter that we're showing, 11:31 this butter is more of a... 11:34 it has more of a gritty taste 11:36 and a gritty feel like peanut butter. 11:38 So it's good. But it's still smooth. 11:40 Yeah, it's smooth but with a gritty taste, 11:43 and it tastes very good. 11:44 And it comes out just like butter. 11:46 Yes. It solidifies after a while. 11:48 So you put it in this... 20 minutes of... 11:50 Yeah, and if I had a better knife I could... 11:53 Thanks, Kim, there you go, get some traction going. 11:56 And then you just pull it up 11:58 and you could just put it right on your bread. 12:00 So... 12:01 We got some multi grain rolls here. 12:03 To become solid in this form, you would have to put it 12:06 in the fridge for 24 hours and then freeze it for 24 hours 12:09 and then you could put it in your fridge. 12:12 So we can taste this, Taisha? Taisha, are you already eating? 12:14 Oh, I'm sorry. 12:16 I'm ahead of myself. 12:17 It was just smelling too good. 12:19 Can we just share this with you, here we go. 12:20 Okay, let's break bread together. 12:21 Okay. All right, cheers. 12:23 Okay. Mmm 12:24 Mmm. 12:25 Good, very good. 12:27 That's delicious. Mm-hm. 12:28 It has such a nice coconut flavor. 12:30 Mm-hm. Nice coconut flavor. 12:32 It smells... Whey protein. 12:34 So we also have another one, Kim. 12:37 The final one. Yeah. 12:39 Better finish this little bite, that's it, our last bite. 12:43 Okay, so let's move this out of the way. 12:46 The universal tasty butter recipe. 12:49 Can you read that one for us, Jan. 12:52 Jan is still chewing, but heck them. 12:55 Let me finish my delicious coconut butter bread. 13:02 All right, I'll read it... 13:15 You mean, that's it? 13:16 That's right. That's all. 13:18 That can't be it. That's quick and easy. 13:20 All right, show us how, Jan. 13:22 Well... 13:23 I'll wash this out. Okay, great. 13:25 Thank you so much, Taisha, there you go. 13:26 Tell us about olive oil... So we can... 13:27 Here we have the ingredients which are olive oil, 13:30 we have some more coconut oil and Himalayan salt. 13:34 That's all. Together. 13:36 Right. And olive oil is very healthy. 13:38 We like to eat olive oil just as a substitute 13:42 for canola oil or vegetable oil, 13:44 and it's also good to make salad dressings. 13:47 Olive oil can also be used as conditioners in your hair. 13:51 I mean, there's so many benefits to olive oil. 13:54 It can be used as a skin cream. So we're going to... 13:56 As a skin cream, as a moisturizer. 13:58 Right, moisturizing. 13:59 We love to eat it, juice it, and wear it. 14:03 That's right. 14:04 So olive oil is another wear it, 14:06 something that we wear when we have our wear it's... 14:08 It keeps the skin nice and smooth. 14:09 So we're going to make this tasty butter using olive oil. 14:15 We're pouring in olive oil. 14:17 And then this is our coconut oil. 14:20 And all of these butters are very simple as you can see. 14:24 Himalayan sea salt, and we'll add some water. 14:30 One cup of water. 14:36 And once again, we will whiz. 14:39 Okay. 15:14 Okay. Wow. 15:16 Look at this very smooth, 15:20 silky concoction. 15:24 Okay. That's the universal butter. 15:26 Look how creamy. That is delicious. 15:27 So this we called to teach us universal butter 15:30 because it's very, very popular. 15:34 And very well-loved. 15:35 Now it's liquedified... liquiedify... 15:39 Liquefied. Liquefied. 15:41 It's all right. Too much coconut. 15:45 And let them see the consistency of it. 15:49 Okay. Okay. 15:50 And now we would put this in the freezer. 15:54 For how long? 15:55 For 24 hours for it to become solid like ice. 15:59 So it won't... Really frozen like ice. 16:02 So ice butter. 16:05 Ice butter. 16:06 So basically, what it transitions 16:08 from that liquid form to the solid form of ice 16:11 when you put it in the freezer. 16:12 So the final result is this. 16:16 Would you look at that. Yum. 16:17 This right here. This is amazing. 16:19 And let me tell you, this right here, is to die for. 16:23 It is mmm, good. Oh, yeah. 16:26 It is delicious. 16:27 So this is our universal butter. 16:30 You just put it on bread. Just try some more bread. 16:32 You can put it in the soup. 16:33 You can put it on anything that you can spread. 16:38 All right, let's try that. Okay, here we are. 16:41 We're gonna break bread again, okay. 16:42 No, I'm getting my own bread. 16:43 You can go ahead 16:45 and get that little piece you want. 16:47 All right, here we go, okay. Here we go. 16:48 Here we go. All right. 16:50 Let's do that again. 16:51 Mmm. Mmm. 16:56 Mmm, good. This is delicious. 16:57 You have to try this. 16:59 You must try this universal butter. 17:01 It's delicious. It's so easy to make. 17:03 Yeah. Very easy. 17:04 If you steam veggies, you can just add 17:06 a dollop of this to it, 17:07 that would just take it to the next level. 17:09 Oh, yeah. Mmm. 17:10 And you can add your own season if you'd like, parsley, chives. 17:14 Maybe garlic powder. Even garlic. 17:16 It can change the taste a little bit. 17:17 Have some garlic bread. Oh, this is really great. 17:19 Very good. Wow. 17:21 So now that we've eaten it. Okay. 17:23 Why don't we show them how to juice it. 17:30 And we are at our juice it segment. 17:36 Juice it. 17:37 Wear it. All right. 17:38 So now we're gonna show you how we're gonna juice it today. 17:41 So we have a Swiss chard smoothie, 17:44 all right? 17:45 Swiss chard. Yum yum. 17:46 Swiss chard. I love Swiss chard. 17:48 Swiss chard is in the spinach family. 17:52 And they come in a variety of colors, 17:55 as a matter of fact, you can buy them in... 17:57 it's called rainbow chard. 17:59 They have them in white, red, orange... 18:02 Yellowish. Green and yellow. 18:04 So yeah, you can buy them as such. 18:06 They make great stir fries. Yes. 18:09 You can put them in your salads. 18:11 And we're gonna, today, put it in our smoothie. 18:13 See usually people make smoothies 18:15 and they use spinach, they use kale. 18:17 Yes. They use collards. 18:19 All the green super foods. 18:20 But today, when you're ready to move 18:22 onto something different, and, you know, 18:23 just a little change. Yes. 18:25 You can Swiss chard. Can you imagine? 18:27 I mean... 18:28 Swiss chard is the new super food. 18:30 So, it's the family, I mean, it's so exact there but... 18:33 Yeah. 18:35 Actually when you eat this, the Swiss chard, they have a... 18:37 It's like a, kind of like a salted... 18:39 Taste. 18:40 It has a natural taste of its own. 18:42 And that's because it has natural sodium in it. 18:45 Mm-hmm. Which is great for our body. 18:47 So, you know, we have to maintain our pH balance, 18:50 make sure that the electrolytes are balanced. 18:52 When we have too much potassium, 18:55 our heart may have some issues, and we may feel, you know, 18:59 kind of not balanced, when we have too much calcium 19:03 or too little calcium or magnesium, 19:06 so we wanna make sure that we get our electrolytes 19:08 in a great way to get them outside of Gatorade 19:12 or lot of energy drinks. 19:14 It's our food. Yes. 19:16 God's pharmacy. 19:17 Yes. That's right. 19:18 In our juice-it smoothie today, we have dates. 19:22 Mmm. 19:23 Dates are natural sweeteners. 19:26 And they kind of... I don't know if I... 19:28 Full of magnesium, potassium also. 19:29 It looks like roaches. Roaches. 19:32 Oops, I'm sorry. 19:33 But listen, I have a little story. 19:36 You guys remember growing up, mother would make us, 19:38 back when it wasn't popular to be vegetarian or vegan. 19:41 Or vegan, right. 19:42 And our mom would make us play so hard... 19:44 We love you, mother, but she would send us to school 19:47 with roach, no dates sandwiches 'cause our... 19:49 That's what our friends would say, they're like... 19:50 That's right. 19:52 "Ew, you're eating a roach sandwich." 19:53 But it would be almond butter and dates. 19:54 It was good. Right. 19:56 But that's what they kind of look like. 19:57 Yeah, yeah. 19:59 But anyway, it's a delicious sweetener... 20:00 It is. For any cereal, smoothie or... 20:03 A natural sweetener. Natural butter, you can make... 20:05 It's full of magnesium and potassium. 20:06 And calcium. That's right. 20:08 And then we also have in our smoothie today. 20:10 Pineapple. Pineapple. 20:12 Who doesn't like pineapples, right? 20:14 Yes, I love... It's sweet. 20:15 It's sweet, yes. 20:17 And I love the color, it just pops. 20:18 And it's so delicious 20:19 and it's also great in bromelain. 20:21 Yes. 20:22 Bromelain, it's great anti-inflammatory, 20:25 so it helps calm, brings calm. 20:27 To the body. Okay, to the body. 20:29 So, Kim? Yes? 20:32 I need some calming. 20:34 I need some what? Pineapple. 20:35 All right, so open up. 20:37 All right, just, just, just relax. 20:38 We're gonna get to the smoothie. 20:39 And then we're gonna add water today. 20:41 But if you'd like you can use apple juice, any pomegranate, 20:45 just any type of juice you'd like, 20:46 but we're just using water today. 20:48 And the sweeteners will be nature sweeteners. 20:51 Bananas and dates. Dates and bananas. 20:52 Bananas as we know, high in potassium, 20:55 also bananas, well, I don't have a whole banana 20:58 but, maybe you can kind of see in this banana. 21:00 Bananas have like a little smile on it. 21:02 You kind of see it? 21:03 It has a little smile. Let's all smile. 21:05 Smile for the camera. Cheese! 21:08 All right, all right, here we go. 21:10 Well, banana has something called tryptophan 21:13 that releases happy endorphins. 21:16 So, you know, if you're feeling low, 21:17 just eat a banana. 21:19 Eat a banana. 21:20 All right, so let's start making our shake, Jan. 21:22 So we'll start with the smile. 21:24 Wait a minute. 21:26 We're getting ahead of ourselves. 21:27 We need to read the recipe. Oh, that's right, okay. 21:30 Well, let's read the recipe. Kim? 21:49 Okay, all right. 21:51 So, Jan, let's whiz it up. 21:55 Let's get the water in. 21:56 Pour that water in. Water. 21:59 And give me a smile. All right, the happy banana. 22:03 Get those endorphins going. 22:05 Okay, we'll drop that leaf on in. 22:07 Okay, and that final... 22:09 Get our... 22:11 Pineapple with the dates. Relaxing pineapple. 22:15 And our sweetener. 22:17 Nice sweet roach... I'm sorry dates. 22:20 Okay. Kim? 22:21 Sorry. 22:22 Every time I look at that... 22:24 Okay, so we're just gonna whiz that up. 22:52 Okay. 22:55 Oh, boy. That sounds... 22:57 Now you wanna whiz it, 22:58 make sure everything's nice and blended. 22:59 It's nice and blended. Nice and smooth. 23:01 That's a nice form. 23:02 It has a nice creamy green color. 23:04 Yes. 23:06 Ooh, you smell the pineapples coming. 23:08 It smell so good. Okay. 23:11 We have one more. 23:13 Get in there. I'm making a mess, sorry. 23:15 You're making a mess. 23:18 All right, get that in there. 23:22 And now... 23:24 Oh, we're matching, guys, 23:25 look at this, look at the straws. 23:34 All right. 23:35 So now that we've shown you how to eat it, juice it, 23:39 Jan's gonna wear it. 23:42 No. I don't wanna wear it. 23:44 But okay, what am I gonna wear? What do I have to wear? 23:47 A banana oat honey masque. 23:50 We're using a... 24:00 Okay. 24:01 Okay, so let's make this happen. 24:03 Taisha, you mash the banana, and I will grind... 24:06 All right. The oatmeal. 24:07 So remember that our bananas give off happy endorphins, Jan, 24:12 so this is gonna be a happy masque. 24:15 Okay. Get ready to smile. 24:17 Okay, I'm getting ready to grind the oatmeal. 24:31 Just a little bit more. 24:38 Okay, so we're using oatmeal. 24:41 And we know that oats is a great grain, 24:45 one of our super grains. 24:47 And it lowers cholesterol. 24:51 It's also high in minerals like magnesium. 24:54 And today, we're gonna take one tablespoon of this oat, 25:00 ground up, into the half mashed banana. 25:05 We're adding our... 25:07 Then we're gonna slowly drizzle our unsweetened milk. 25:12 Okay, that's good. 25:14 And what is this gonna do for my face? 25:18 This is a great masque for acne. 25:20 Yes. 25:22 So, Taisha... 25:23 Also, the oatmeal acts as a soother. 25:26 Oatmeal is very soothing for eczema, dry skin issues. 25:32 So when you have a... 25:34 You can smooth it on your skin, you can put it 25:36 all over your body for those 25:37 who suffer anywhere you have eczema. 25:39 Okay, well, please put it on quickly, quickly. 25:40 Okay. Let's get started. I can't wait. 25:42 Cover me up. 25:44 Okay, now you're getting a little bossy now. 25:46 Oh, no. Come on. 25:47 You're not in charge. Well, I just wanna have... 25:48 You know, beautiful skin. You're still the youngest. 25:50 I just wanna have beautiful skin. 25:52 All right, here we go. 25:53 Quick, quick, quick, quick. 25:55 Okay, come, Taisha, here we go. I'm ready. 25:57 Okay. Just put some on. 25:59 Mmm, it feels so soothing. 26:03 So soothing. Oh. Okay. 26:05 I hope this is good for my eyebrows. 26:10 Technically, this is a cereal that we eat for breakfast 26:12 every morning, and we're... 26:14 Once again, showing God's pharmacy in action. 26:18 You look great. I tell you. 26:20 We eat it. I feel good. 26:21 We juice it and we wear it. 26:25 I like healthy food that tastes so good. 26:30 I like to eat good food. 26:32 What to say now? 26:34 I like to eat good food. 26:37 I like to eat good food. 26:42 So long. Thanks for joining us. 26:45 See you next time. Bye-bye. 26:48 That masque looks great on you. |
Revised 2017-12-07