Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000027S
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00:01 Have you ever wondered
00:02 exactly how to prepare healthy food 00:04 that actually tastes good? 00:05 Well, stay tuned while Evita Tezeno 00:07 and yours truly, Nyse Collins, 00:09 show you just how to do it and give you something better, 00:12 A Taste of Paradise. 00:30 Welcome to A Taste of Paradise. 00:33 My name is Evita Tezeno 00:35 and guess what we're making in the kitchen today? 00:38 We're making Kale Slaw. Yes, that's right. 00:42 Kale Slaw. 00:44 Not your regular Coleslaw with just cabbage and carrots 00:50 and mayonnaise, 00:51 but we're making Kale Slaw. 00:53 And let's start with the recipe. 00:57 For the slaw: 01:13 For the mayo: 01:41 So we're gonna start by beginning 01:44 shredding some of the kale. 01:45 I've shredded some of them but I am going to shred 01:50 and we just want to take the knife 01:54 and crumble up the kale like this, 01:56 and just slice it like this. 01:59 And, you know, 02:02 they're saying that kale is the new beef 02:04 because it is loaded with iron. 02:07 Kale has more iron than a small steak. 02:14 So we're putting the kale in the bowl, 02:19 combining that with the shredded carrots. 02:23 And then we're using green and also red cabbage. 02:29 Isn't this beautiful? The colors are amazing. 02:35 So this is a very quick dish that you can do. 02:42 And we're combining all the colors. Look at this. 02:45 Simply amazing. 02:50 Okay, now we're going to make the mayo. 02:54 We're starting off 02:56 with sunflower seeds. 03:01 Now we have cashews... 03:08 some water, filtered water would be best. 03:12 We're using Himalayan sea salt 03:15 which has the minerals in it. 03:18 The regular table salt has dextrose in it. 03:22 Also it's bleached 03:24 but this is loaded with minerals. 03:26 And you don't have to use as much. 03:31 So now we're putting the lemon juice, 03:35 olive oil, 03:39 and last but not least, maple syrup. 03:40 Now maple syrup is not raw, 03:42 but it's a good sweetener, 03:44 so I use it instead of agave 03:48 because I found out agave does heighten 03:53 the sugar levels in the body. 03:55 So I use maple syrup 03:57 because it's mineral-rich and it's very good for you. 04:04 And we're making our own mayonnaise today 04:06 which is fantastic, 04:07 so you don't have to run out to the store, 04:08 you can just make it right here. 04:42 You want to blend it really smooth 04:44 so we're gonna work a little bit longer on it. 04:57 So this is finished. 05:00 One thing that I forgot to put in it 05:02 and you don't have to, 05:04 but I love onions in my coleslaw. 05:06 So these are a thinly sliced red onions, 05:10 but you don't have to put it, 05:12 but I love onions in my salad. 05:16 So now we're gonna take some of the... 05:18 We're gonna take all of the mayonnaise 05:22 and mix it in with the slaw. 05:27 And you don't need a whole lot. 05:30 So this is basically about, 05:32 maybe, a cup of mayonnaise. 05:42 So... 05:47 We're mixing it in and this is a great recipe 05:53 to take to work or to take to the office, 05:59 to share with at potlucks, 06:03 and is so good for you. 06:05 And look at the colors, this is just amazing. 06:08 This is just really amazing. 06:13 This is God's bounty, 06:17 and we're gonna top it off with some barbeque crumbles 06:20 and the recipe for that is: 07:00 So for this part of the recipe 07:03 which is the barbeque crumble, 07:05 we're using walnuts 07:06 and these walnuts have been soaked 07:09 and dehydrated and what I do, 07:11 I soak a whole bunch of walnuts at a time 07:15 and then dehydrate it overnight so I could have my stash 07:19 'cause I use a lot of walnuts, 'cause walnuts, 07:22 if you look at the walnut, 07:24 the nut resembles the brain and it's very good brain food, 07:29 it's wonderful. 07:31 So I'm putting my walnuts 07:36 and these are sun-dried tomatoes 07:39 that have been soaked, 07:42 which adds a really good flavor, 07:45 and chipotle pepper which is a jalapeno pepper 07:49 that has been just smoked with the... 07:54 Not on the fire, not really barbequed or simmered 07:58 but it's just been smoked, and it's been cut up, 08:03 have your salt... 08:09 chili powder, 08:13 smoked paprika, 08:16 and all of these smoked items 08:18 make this kind of hickory tasting, 08:21 almost like baking. 08:22 I don't want to say that it tastes like baking 08:24 because nothing really tastes like baking, 08:26 but this has a kind of, hint of baking flavor. 08:32 And then we have the olive oil 08:38 and you whiz it in the food processor. 08:59 Now if you want to, 09:01 you can dehydrate this recipe 09:04 or you could use it just as it is. 09:06 The hydration makes it a little crunchy 09:09 but I like it just like it is 09:11 because sometimes I just can't wait. 09:13 So we're gonna plate it now. 09:15 Oh, and I did forget an ingredient, 09:18 I forgot the lemon juice. 09:19 The lemon juice gives it a little tangy taste, 09:22 so we're gonna have to do it a little bit longer. 09:32 And last but not least, 09:33 the little onions, you could just kind of, 09:36 toss them in 09:39 and just whiz them for just a little minute. 09:46 Okay now, 09:49 let's plate this, 09:52 with all these beautiful colors, 09:55 you will be the envy to all your friends. 09:57 They're gonna be asking you for the recipe. 10:03 And I made this for one of my friends 10:05 that is not a vegetarian 10:07 and she asked for several helpings. 10:12 It's amazing how simple vegetables combined, 10:17 make a wonderful and scrumptious meal 10:20 and you can eat this as a side, 10:23 but I eat this by itself. 10:27 You take some of the crumbles... 10:33 and I am just gonna use my hand 10:36 and just crumble it on top. 10:39 Isn't this... 10:40 This is just beautiful, isn't it? 10:42 And the smells, 10:45 I just can't wait to eat some. 10:52 Look at this and there you have it, 10:55 Kale Slaw with barbeque crumbles. 10:58 And remember, to live life fresh. 11:10 What a video with that Kale Slaw, 11:12 what happened to a coleslaw? 11:14 Man, this is good stuff and I am truly excited. 11:17 I can't wait to get it, 11:18 roll it with those crumbles and enjoy that. 11:21 We're just gonna go ahead 11:22 and add a little something extra to that. 11:24 Today, we are gonna make some sensational seasoning. 11:28 A lot of people would like to cook 11:30 and have fun and make good food 11:32 but their biggest thing is like, "Man, 11:34 it just takes too long. 11:35 I gotta cut this, I gotta cut that. 11:37 And you know what? Forget about it. 11:39 I'm just gonna eat out or something of that nature." 11:41 Well, today, we're gonna share 11:42 with you just a little something, 11:44 that sensational seasoning that you can have, 11:46 keep around, if you need to make something, 11:48 you could just put a little bit of this, 11:49 it will add all the flavor 11:51 because we've done all the cutting 11:53 and the cooking and stuff in advance. 11:55 You see, the key to living a healthy lifestyle 11:57 is you have to have a plan. 11:58 Anything in life needs a what? A plan. 12:01 When there's no plan, there's confusion, 12:02 there's chaos, and there's no success. 12:04 If you wanna be successful, you just need to plan it out. 12:06 You need to prepare in advance and as you prepare now, 12:10 now that will make a way open for you 12:12 to live this lifestyle that you always wanted, 12:15 'cause I know you all want to taste the paradise. 12:17 But sometimes the taste of paradise means 12:19 you have to taste cooking 12:20 and you have to cook, cook, cook, cook, cook, 12:22 and that is like the biggest thing 12:24 that everybody says, "Man, 12:25 it's just too much cooking. 12:26 You know, it's really good, 12:28 I know the food is good but it's just, 12:29 it's just too much and I don't have time." 12:31 Well, I wanna share with you one of my favorite, 12:33 favorite items, 12:35 you see, 'cause when I make this now, 12:36 I keep this on a side and I use it 12:38 in a lot of my different recipes, 12:39 it's the seasoning. 12:41 Now when I think of a taste of paradise, 12:43 I think of the Caribbean, 12:44 of course, I think of Jamaica, yes, 12:46 and I think of Trinidad. 12:48 But also, I also think of the Dominican Republic 12:51 and Puerto Rico, 12:52 and they make this really nice item and they... 12:55 It's funny 'cause it's like they put it in the rice, 12:57 they put it in the beans. 12:58 You make something, they just put it on top of it. 13:00 and throw it in the air, it's in everything. 13:03 But you know what? No complaints here. 13:05 Why? 'Cause it tastes good. 13:06 What kind of seasoning is it? It's the sensational seasoning. 13:09 And we call this, the Sofrito Cocido. 13:13 Sofrito Cocido, let me hear you all say that. 13:15 Say that. 13:16 Sofrito Cocido, 13:17 you'll never have to buy this again 13:19 because now you could do it at home. 13:21 A really simple recipe that we all want to enjoy 13:24 and I want us to get started on 13:25 that really quick, 13:27 so I could show you some more things 13:28 from the Caribbean or A Taste Of Paradise 13:29 that we all can enjoy. 13:31 So get your pens and papers ready. 13:32 You're ready? 13:33 We're gonna go ahead and we're gonna make some what? 13:35 Sofrito Cocido. 13:37 We're learning Spanish up in here today. 13:38 The recipe is really simple and easy. 13:40 All you need is: 14:10 Now you all tell me, that is like simple. 14:13 Anybody, dear mom, dear sister, dear brother, 14:15 and dear friends can do this, like with your eyes closed, 14:17 literally, 14:19 just don't be cutting at the same time. 14:20 And so all we're gonna do to make this recipe, 14:23 we just need to get our sauce pan 14:25 ready as you see here, 14:26 and I'm gonna get that started. 14:28 So I'm gonna get that, 14:30 turn that up to like high or medium, 14:32 medium to high heat here 14:33 and because I've already got this stuff rolling, 14:37 I'm just gonna go ahead and take these items. 14:39 So I have my onions, I'm gonna put that in there. 14:41 I'm gonna put this 14:43 'cause we're gonna cook all of this up a little bit. 14:44 That's what Cocido means. Cocido means cook, right? 14:48 In general. 14:50 So we're gonna put that, 14:52 we're gonna add as we see some garlic as well to that, 14:55 you see that there also. 14:57 Now a lot of times, 14:59 people would go ahead 15:00 and they'll put in olive oil first, 15:02 I just don't want no fun, 15:03 like, I don't want to get burnt up in here. 15:04 So one safe way is you could just take that, 15:07 you could just pour a little bit of that olive oil 15:09 over it there, you get that rolling, 15:12 cook that nicely. 15:13 So that's gonna get rolling, that garlic is phenomenal, 15:16 this is the key to seasoning, 15:18 it's that nice mixture of onion and garlic. 15:21 The onion as well is very good because it helps 15:23 with the upper respiratory system. 15:25 The garlic as well, as we see here is good, 15:28 this is like nature's anti-biotic, 15:31 like, I mean, anti-viral, 15:33 you name it, it's anti. 15:34 That's what garlic would do for you. 15:36 The only thing with the garlic is sometimes, a lot of people, 15:39 they get carried away with the garlic. 15:40 They just want to garlic everything up 15:42 and your friends, 15:43 have you ever heard of like street herbalist? 15:45 You know, anytime you're sick, 15:46 they're like, "Oh, you're sick? 15:47 What you need is three garlic cloves. 15:49 You take that raw and you crush it 15:50 and you mix it and you boil it and you freeze it 15:52 and you fry it and you take two..." 15:54 What? Did you study this stuff? You know what I mean? 15:56 And we have to be a little bit careful 15:58 because raw garlic as you see, yes, it is good, 16:01 but when you use too much of it, 16:03 it may contraindicate, if you're on medication. 16:05 Let's say somebody had a heart attack or a stroke, 16:07 their doctor has them 16:08 on what is known as blood thinners, right? 16:10 So if you start eating raw garlic and stuff, 16:12 that also has blood thinning properties. 16:15 So we don't want to, you have to be careful, 16:17 that's why everything that we do, 16:19 make sure your doctor knows what's going on. 16:21 So we'll get that cooking up there 16:24 just a little bit. 16:25 We'll also add some of the nice seasonings. 16:28 All right? 16:29 As we see there we have that nutritional yeast, 16:33 we have the Kickin' chicken style seasoning. 16:36 I'm gonna get that bowl, I'll save a little bit 16:38 there for when I add the rest of the ingredients. 16:40 We're gonna pour those 16:42 and I'm gonna go ahead and add 16:44 some of these nice, beautiful, delicious, 16:47 bell peppers here. 16:49 Let me go ahead and get that going, 16:51 let me turn the fire up. 16:52 Let's get some heat up in here. 16:54 And then 16:56 we're gonna mix that up nicely. 16:58 Okay. 17:00 Oh, man, this is already smelling good, 17:02 really smelling good, can you all smell it there? 17:05 I can. This is the key to seasoning. 17:08 The nice, the perfect mixture there. 17:11 Especially, with the other ingredients 17:12 that we added, 17:14 like the Kickin' chicken style seasoning, 17:16 very nice, a matter of fact, I think... 17:18 I don't know if you all remember 17:19 when we used that with our tofu, 17:20 we made what is known as tasty ticken, 17:23 not tasty chicken 17:24 but tasty ticken, tofu chicken 17:26 and so, please, 17:28 make sure you keep these items around. 17:29 This would expedite your process in the kitchen. 17:33 You will not be delayed anymore. 17:35 So let me go ahead 17:36 and add some of that tomato sauce 17:38 there to get that nice. 17:42 We're gonna add tomatoes as well with that. 17:46 Oh, man, 17:48 this is dangerously tasty 17:50 and then we're gonna add some of that paste as well. 17:53 All right? That tomato paste. 17:54 Man, talk about Lycopene galore. 17:57 We have more tomatoes here 17:59 than they got on tomato farm. 18:02 So we're gonna mix that up, 18:04 get that going, 18:05 we're gonna let that simmer there just a little bit. 18:07 Now that I have most of those ingredients, 18:08 I'm gonna add the rest here 18:11 to get that going, of course. 18:13 You remember the sea salt, all right. 18:15 So we'll just add, just a pinch 18:17 there to get that rolling 18:19 and then I'm gonna add the remainder 18:21 of the nutritional yeasts. 18:24 And the Kickin' chicken style seasoning. 18:27 Now you're all like, whoa, easy, dear. 18:30 Easy there, Nyse. 18:31 This is a lot of seasoning 18:32 and like, who is gonna eat this? 18:34 Now in general, remember what we're doing 18:36 is we're only using a little bit of this 18:38 for our food. 18:39 Okay? 18:40 This is not actually a meal. All right. 18:42 Your blood pressure will go like 18:44 through the roof, literally. 18:46 This is, we're preparing a seasoning, 18:49 many times you can purchase this at the store 18:51 but a lot of time, they have all kind 18:52 of additional ingredients such as black pepper, 18:57 such as all kind of things to stop it 18:59 from caking together. 19:01 So now you can make your own seasoning at home. 19:04 Some people do a different type of seasoning, 19:05 they do the green one, you know, 19:07 but the principle's the same. 19:08 They may use green onions, 19:10 they may use garlic or different things 19:12 and they put that in a jar 19:13 and anytime they're about to make something, 19:15 they take a little bit and they put that in there. 19:16 So this is just a red one, it's the Sofrito. 19:19 We're gonna add a little latino flavor here 19:22 to taste of paradise. 19:23 So you let that simmer, 19:25 let that go really, really nice 19:26 and it's gonna take a little while. 19:28 You gotta do it till it's nice and tender. 19:30 It's gonna go ahead and dissolve all together, 19:33 then I'm just gonna clean up a little bit 19:36 'cause I don't like a mess. 19:38 I gotta work in a clean kitchen, 19:40 gonna put some of these items aside 19:42 and I see what we got going. 19:45 Now once that goes, 19:47 we want something to go along with it, right? 19:49 So what are we gonna do? 19:51 We're gonna make 19:53 our next little item to go along with that 19:55 and that is our cassava, 20:00 some call it yucca, some call it... 20:03 They have so many different names of it. 20:05 It's a staple item 20:06 as you see here in many different countries, 20:08 Asia, Africa, the Caribbean, 20:11 even South America, 20:12 cassava or yucca, very nice as you see here. 20:16 As you see it has that waxy thing, 20:18 this is almost like a ground provision there. 20:21 This is very good and, you know, 20:23 when they also look at sporting events 20:25 and they wonder why, 20:26 you know, certain people run so fast, 20:28 they say, they probably eat 20:29 a lot of cassava or yucca. 20:32 So this is very, very good, very nutritious, 20:34 very hearty for people 20:36 and I'll just show you, just a simple way to prepare, 20:38 many of you already know this, 20:39 but it's a good reminder 20:41 of how to make some simple cassava or yucca. 20:44 All you need 20:45 are for this recipe that we're doing 20:47 is two pounds of frozen cassava 20:50 or if it's not frozen, 20:52 if you get it just like this, that's fine, 20:53 but it's readily available in many stores 20:55 as frozen cassava, 20:56 and all you need is a teaspoon, 20:59 a teaspoon of salt to go ahead and make this. 21:01 All right? 21:02 So what I'm gonna do in the process, 21:04 I'm just gonna go ahead and get this rolling 21:07 and I'm gonna 21:10 get the fire going under some water. 21:12 So you have another pot, another pot with water. 21:14 You want that to boil a little bit 21:16 'cause we're gonna put this in it 21:17 to make it nice and soft and tasty. 21:20 But how we're gonna take off this? 21:21 There's many different ways to do it, 21:23 many people they would take this item here 21:26 and we cha, cha, cha, 21:28 and killing people and cutting off fingers, 21:29 that is not a part of the recipe, 21:31 please, no extra ingredients 21:33 but I just, you know, 21:35 I just remembered real quick, my buddy here, 21:37 all you need is just a potato peeler 21:40 and you can literally make this 21:43 and just clean it off. 21:44 So all you do is you just go ahead 21:46 and you see how nicely that comes off. 21:48 You just want to remove that top part there. 21:51 This thing is very, very good. 21:53 This is a good item here 21:55 to provide a good amount of carbohydrates. 21:57 Carbohydrates is necessary for you. 21:59 All right? 22:00 A lot of people are running{} away from carbohydrates 22:02 and then you may cause other problems. 22:04 Carbohydrates is almost like brain food. 22:06 Don't leave home without it, 22:08 so this is good for that as you see, 22:11 you get that going. 22:13 Oh, man, my Sofrito is coming here nicely. 22:15 What else is it good for? 22:16 As we said it's a rich, it's a staple food, 22:19 you can boil it, now some people, 22:21 I'd never seen anybody bake it, 22:22 but there's different ways to do that there, 22:24 so you just remove that nicely, 22:28 then you go ahead and you cut it a little bit. 22:30 Let me just double check 22:31 and make sure my seasoning is coming along. 22:35 Oh, man, this is really nice, 22:37 look at that, look at that, 22:38 I'm gonna turn this down a little bit here, all right. 22:42 Oh, this is coming along nicely here, all right. 22:45 So there we go. 22:47 Then I'm back to the cassava, as you hear it, 22:49 so please enjoy this and make good use of it there. 22:54 We're gonna take that, we're just gonna cut this 22:56 into about two pieces. 22:57 I have my other water over there boiling, 22:59 you could cut it in half as well. 23:03 Expedite the cooking process I guess. 23:06 This is very nice. 23:07 I usually take this after I boil it. 23:09 I put some better, some better butter on it. 23:12 If you all have seen one of our other programs, 23:14 the better butter, 23:15 and I put this in there. 23:17 Go ahead, let that boil there. 23:19 Remember, we can add some salt to that, 23:22 all right? 23:24 You let that there till it gets nice and soft, 23:26 nice and soft there. 23:28 We're gonna go ahead and speed it up a little bit 23:30 and we have right here, 23:33 right here is the cassava. 23:36 This is how it should be when it's done for you there. 23:39 See how soft that is compared to how hard it was before. 23:43 You wanna see if... 23:44 Let me just open it up here for you. 23:47 This is how it is. 23:48 It's similar as we know, to like breadfruit, 23:51 breadfruit, different items there. 23:53 Very good, a lot of people enjoy that, 23:55 so you can also 23:57 make some breadfruit from time to time. 23:58 This is really, really good and nourishing, 24:01 nourishing like literally, 24:03 people with the cassava or breadfruit and stuff, 24:05 they live off of this. 24:07 They eat it everyday. 24:08 It's really funny, sometimes I think about, 24:10 you know, as people are transitioning 24:11 into a healthy lifestyle, they move in, 24:13 you know, they try on a Mediterranean diet. 24:14 They always ask, "Hey, I need more variety. 24:18 I can't eat rice and beans every day." 24:20 Well, I have a quick question for us. 24:21 What were we eating before? 24:24 Nobody was complaining 24:25 when they were eating chicken and chips 24:29 or when they were eating just regular food every day, 24:32 you know, when you make cashew milk, 24:33 they say, "I can't drink cashew milk every day." 24:35 What were we drinking before? 24:37 We were drinking regular milk, when? 24:39 Every day and nobody said anything. 24:41 So the good thing, the reason why I mentioned that 24:43 'cause this right here, 24:45 many people live off of this, 24:46 every day for literally their life. 24:49 Of course, we all like variety but this stuff is good. 24:52 When it comes directly as you see there from nature, 24:54 the stuff is fantastic, 24:55 you don't really have to worry about it, 24:57 but, yes, a little variety is good. 24:59 How do they do this? 25:00 Like sometimes, they make this into like a powder, 25:02 so they mash it, and they mix it with either, 25:05 you know, milk or water or something like that 25:07 and so they make a nice little consistency there 25:10 and they use that for like, quite a bit of time. 25:12 Let me just double check real quick 25:14 on the seasoning. 25:15 Oh, man, look at that, this is nice. 25:18 This is the way it should be, 25:20 all right? 25:22 So you go ahead, 25:23 if you want to make it a little thicker, 25:24 then you keep it on low heat 25:26 for a little while longer there. 25:28 And then you take that, 25:30 what you do is, you let it cool down nicely, 25:32 then you put it in a nice jar, like a glass jar or something 25:35 and then anytime you need to make something, 25:37 anytime you need to make beans, 25:38 you just take about a spoon or two out, 25:40 put that in the beans, why? 25:41 It has a lot of flavor because of all of the onions 25:44 and the garlics and the different items 25:45 that we put in there. 25:47 Anytime you want to make some cassava, 25:48 you're like, what do I put on top of this? 25:50 Then you can put some of the Sofrito 25:52 and that's actually what we're going to do. 25:54 We're gonna show you like a, another version here 25:59 of the cassava. 26:00 This is it, this is nice. 26:02 Let me grab a fork here for us. 26:05 All right, 26:07 so you have your fork and look at that. 26:08 That goes really nice. 26:10 But what we normally do 26:11 is we'll take some of the seasoning, 26:13 I think I have another batch here of seasoning. 26:15 Oh, yes, I do. 26:18 Oh, delicious, delicious, look at that there. 26:22 That you take a nice little bit 26:26 and you just pour it out right over. 26:27 Like literally, this is crucial to have around, 26:31 very nice, very tasty, 26:33 oh, a matter of fact, I can't wait. 26:35 Our time is almost, almost up. 26:37 So I'm gonna go ahead and have a little bit of that 26:41 and that right there is your cassava 26:44 with your seasoning. 26:45 Now this seasoning, look at me, I have so much things here. 26:48 This seasoning, people say, 26:50 "Well, you did put like, salt," 26:52 Because we're only using a little bit at a time, 26:54 it's not a problem. 26:56 Also because you are eating most of your food from home, 26:58 that's not the major issue here. 27:01 The problem with salt in the food 27:03 is not the salt that you add to the food 27:05 or the seasoning that you add, it's the hidden salt. 27:07 What am I talking about? 27:09 I'm talking about cheese, you know, 27:10 cheese is like a, it has hidden salt 27:12 because there's so much sodium that goes into that. 27:14 What else I'm talking about? 27:16 I'm talking about chips, you know, 27:17 a lot of times when we eat the chips, 27:18 we look on the back, we say, 27:20 "Oh, it only has 60 mg of sodium, " 27:22 or salt, that is not the case. 27:25 You ate the whole bag 27:26 and when you look at how many servings a bag, 27:28 four servings for that bag. 27:30 So that's the problem with the salt. 27:32 It's these hidden salts 27:34 that many times we eat a lot of. 27:35 And look at this, my cassava is acted up over here. 27:37 I'm gonna go ahead and turn that down a little bit 27:40 and I'll share with you 27:42 just a nice little finish product 27:43 of how it should 27:45 be when you're all set and done. 27:47 Can you see that there? 27:49 This is our sensational seasoning, 27:53 sensational seasoning of our some delicious cassava. 27:57 Cassava. 27:59 And many people enjoy it, they may even call it yucca, 28:01 whatever you do, get a taste of paradise. |
Revised 2020-05-13