Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000030
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00:01 Have you ever wondered
00:02 exactly how to prepare healthy food 00:04 that actually taste good? 00:05 Well, stay tune while Evita Tezeno 00:07 and yours truly Nyse Collins show you just how to do it 00:10 and give you something better, A Taste of Paradise. 00:30 Welcome to A Taste of Paradise. 00:32 My name is Evita Tezeno and you know I'm from Texas 00:37 and I am a Tex-Mex kind of girl 00:40 and I love my salsa and chips. 00:43 Today, we're gonna put a twist on old salsa and chips 00:46 and we're gonna make Mango Salsa and Corn Chips. 00:51 You're waiting, you're asking, 00:52 "Evita, we're gonna have chips? 00:55 I thought this is a raw show." 00:57 Yes, we're going to make raw corn chips 01:02 and so let's get started. 01:41 Here I have a ready diced up some mangoes 01:46 and diced up avocados 01:49 and the fat from the avocados 01:53 make this so great. 01:57 So we're combining the avocados. 02:03 And the red bell peppers which were minced, 02:07 vitamin C, liquid sunshine. 02:13 We're gonna put some lime juice, 02:19 cilantro, 02:21 which is one of my favorite herbs, 02:26 onion. 02:30 We're gonna put some ginger 02:33 which gives it that kind of kick. 02:38 The garlic... 02:43 cayenne, and I put cayenne almost in everything 02:46 because my roots are Creole 02:50 and we like it spicy in Louisiana, 02:53 so 02:55 I love spicy food. 03:00 And last but not least, 03:01 we're using our Himalayan sea salt. 03:07 So the next recipe that we're going to do 03:09 are the corn chips and the recipe is... 03:49 So today I'm using organic corn 03:52 because most of the corn, 03:56 corn crops in America are genetically modified. 04:00 So I try to use only organic corn 04:05 and it's a little pricy 04:08 but GMO foods 04:12 cause a lot of different things to your body that is not good. 04:17 So you can spend that little extra money 04:21 to buy organic 04:24 and there are some things 04:25 I don't buy organic like avocados and onions, 04:30 but I splurge on the corn 04:32 because I know that it is better for me. 04:37 And I'm using hemp seed today 04:41 which is high in protein 04:44 and it's not the bad hemp seed, 04:45 so, it's good. 04:48 I have some cumin, 04:52 of course jalapeno pepper, 04:55 chili powder, 04:59 olive oil... 05:04 some spring onions... 05:09 a yellow bell pepper... 05:16 and some lime juice. 05:20 I'm gonna add the flaxseed last because it thickens it. 05:25 So I am going to pulse this first. 05:27 Not really pulse it, process it. 05:42 So it takes a lot of coaxing. 05:52 I'm adding my water. 06:16 And now we're gonna add the flaxseed in. 06:48 Okay, 06:50 this is a very thick mixture 06:54 and it will yield a very hearty chip. 06:59 So we're gonna take our dehydrator sheet 07:02 with our teflex sheet on it. 07:06 And I like to measure out 07:08 because I like the same consistency 07:12 for each tray. 07:16 So I do about two cups, 07:19 a little maybe two cups and a half per tray. 07:28 So we're going to spread out this mixture 07:32 on the dehydrated sheet 07:35 until it's 07:38 pretty consistent on, 07:43 over the whole sheet. 07:46 And we're gonna dehydrate this 07:49 for 18-24 hours 07:54 'cause we want it real crunchy chip. 07:57 After it's dehydrated 08:01 what we wanna do, 08:02 I think like 12 hours into the dehydration, 08:07 we wanna cut them into triangles, 08:11 and then you wanna dehydrate it 08:13 for another approximately 8 hours, 08:17 or until it's crunchy. 08:20 And it depends on the temperature 08:22 of where you're living 08:23 because I have to dehydrate them 08:25 for 24 hours. 08:27 So I like a real crunchy chip. 08:31 So I dehydrate them a little longer. 08:35 So after it's all spread out 08:40 and you place it into the dehydrator. 08:53 We have these wonderful chips 08:59 and this 09:02 flavorful sweet and spicy 09:06 mango salsa. 09:09 Okay, I cannot wait to taste it. 09:14 So let's try a little bit. 09:24 This makes me so happy. 09:28 You get the sweet from the mango, 09:31 the creaminess from the avocado, 09:36 the kick from the cayenne, 09:39 and the spiciness from the chip. 09:44 This is amazing. 09:48 So remember, 09:50 you do not have to compromise your eating 09:53 if you want great flavor. 09:55 And live life fresh. 10:06 Choose your chimichanga, 10:08 yes, I just said that, a chimichanga. 10:09 People are like, 10:10 "What in the world this brother is taking us back 10:12 to Mexico again." 10:13 Well, not quite maybe, okay, all right yes, 10:16 basically we're gonna go to Mexico 10:17 on this show today, 10:19 because we wanna learn 10:20 how to not only make a good nice Mexican dish 10:23 but also at the same time save, save some money. 10:27 And a lot of people who would like to eat healthy, 10:29 their biggest, biggest hang up is like, 10:31 "Oh man, I would like to do it 10:33 but anytime I go to the store 10:35 and I try to buy a fruit they ask 10:37 for whole bunch of money." 10:38 They say healthy lifestyle is expensive 10:41 and that is true 10:42 if you have somebody else making it for you. 10:44 You know I went to one store, one "health food store" 10:47 and literally when you ring up, they ask for only big bucks. 10:51 I mean, the other day actually I was just traveling 10:53 and I went to buy just like a avocado sandwich, 10:56 and some nice healthy chips, 10:59 and maybe one or two other things 11:01 and I went to cash out and literally 11:03 the lady was asking for like almost $17. 11:06 I literally lost my breath, I went down, 11:09 I was looking under the counter, 11:10 I was looking for money. 11:11 I didn't know what to do here, 11:13 but I said, "You know what ma'am, 11:14 check this out, 11:15 if I could return these things, let me do so." 11:17 And you know what I did? 11:19 I went and I bought some avocado, 11:21 so, one or two avocados, I bought a whole loaf of bread, 11:24 and of course I still wanted those healthy chips, 11:27 so I still bought the chips 11:28 and my bill went down from like $16 11:31 to literally about $8 or $9. 11:34 And, so, what I realized 11:35 when other people make healthy food for you, 11:37 then it becomes very expensive, 11:39 but if you do it yourself, 11:41 it's the cheapest thing around and, 11:42 so, you know what? 11:44 That's what a chimichanga sounds like 11:45 change or something like that. 11:47 And so that's what we gonna do. 11:48 We gonna show you how to work with what you have 11:50 and also save money. 11:52 Matter of fact everybody who follows, in general, 11:54 a family of two to three who follows the simple plans 11:57 that we've been sharing with you here 11:59 on Taste of Paradise, 12:00 all the way from raw recipes, 12:01 all the way to the cooked recipes, 12:03 you should, in general save around 4-4500, 12:07 $4500 a year, just in the food budget alone. 12:11 I am not kidding you. 12:12 You should give it a try and you will see for yourself 12:15 if you do it for yourself, 12:16 and that's why we have this special little acronym 12:18 from one of our consult is Monique Brown. 12:20 She was helping me out, she was like, 12:22 "You need to learn this thing and teach them. 12:24 They need something to remember." 12:25 And, so, here it is. 12:26 I'm gonna show you a little step 12:28 how to eat and save. 12:29 Get your pen and pencil ready. 12:30 This is the recipe for savings and it's real simple. 12:34 All you need to do is what? Save. 12:36 Number one, what are you gonna do? 12:38 You're gonna stock your kitchen. 12:39 It's very important to stock your kitchen 12:41 and, and, and, have everything planned out for you. 12:44 And I just wanna talk about stocking a kitchen real quick. 12:47 We do a special program 12:48 and it's called Revamping the VIP Room. 12:50 How to stock up the VIP room, 12:52 you should always have your kitchen stocked. 12:55 When you fall into that danger zone, 12:57 where it's almost looking like a famine is in the town. 13:00 You open up that fridge 13:01 and is only like probably mayonnaise on the side. 13:04 Of course the mayonnaise that you made yourself 13:05 and like some little onions that look like they're tired, 13:08 you know, I'm talking about those green onions 13:10 that look like they have fallen asleep while you... 13:12 You know there's a famine in the camp. 13:14 Your room or your place should never, 13:16 or your kitchen room of course the VIP room 13:19 should never get to that point. 13:20 That's danger zone. 13:21 Always keep your kitchen stocked, 13:23 but stock with healthy food like rice, and beans, 13:25 and whole wheat pasta, 13:27 and always keep the fruits rolling, 13:29 always keep the fruits rolling. 13:30 People say, "I would like to do that 13:32 but I find that I'm wasting a lot." 13:33 So then just buy a little bit less 13:35 and use it in general as you go. 13:37 Put the super market visit on a regular routine. 13:40 Don't wait till it's empty. 13:42 Just like, you know, when you're thirsty sometimes, 13:44 well, if you wait till you're thirsty 13:45 that's like a time that means you've passed the point here. 13:49 Don't wait till you're thirsty, 13:50 you should be drinking water consistently 13:52 throughout the day and that's a good sign. 13:54 So number one, we're gonna stock our kitchen. 13:55 Let's look at number two in the acronym of save. 13:58 You gonna add leftovers. 14:01 Yup, I'm talking about adding leftovers 14:04 and that's what we're gonna be doing today. 14:05 We're gonna show you 14:06 how to make a nice little salsa and stuff 14:08 but also how to use the leftovers 14:11 to incorporate that and make full complete meals. 14:14 Adding leftovers is crucial. 14:16 I was just reading 14:18 some items and it says almost I don't know, 14:20 a quite a bit 2, or 3, or 30% of something 14:24 of the food in the world is wasted, is wasted food. 14:28 Like how many more people we can feed, 14:31 and save, and help 14:32 if we just watch out on our leftovers. 14:35 So please start using leftovers into your meal 14:38 because now we're gonna have a plan. 14:39 Let's look at the next acronym here, 14:41 really simple and easy and it is vegetarian. 14:44 It has been shown, 14:46 it has been shown that you can save 14:48 almost $1,500 already 14:51 just by following a vegetarian lifestyle, 14:54 I mean, I'm not talking about the veg-vegetarian, 14:57 you know where all these meats and all these things 15:01 of course that, 15:02 you know, found in the can or something. 15:04 Go ahead and start cooking more rice, more beans, 15:07 and use beans, and beans, do not burgers. 15:11 And if you watched the program, 15:12 you've seen how we've taken 15:14 with some grains and made a nice little burger out of it 15:16 some veggies and stuff. 15:17 So a vegetarian lifestyle is the way to go 15:19 not only in the finances but also in your health. 15:22 And let's look at the last acronym here, 15:24 it's real simple, eat at home. 15:27 Almost $2,500 15:30 is spent eating out 15:33 and especially now if you wanna eat healthy food, 15:35 you just bump that up by another 20 or 30% 15:38 'cause they're gonna charge you a premium. 15:40 So if you want to save literally, 15:42 then follow those simple steps and everybody can do it. 15:46 All right, but today we wanna get this 15:48 nice little recipe to show you 15:49 how to add those leftovers and get things rolling. 15:52 But before we do that, I wanna make a little salad 15:54 so that goes with the chimichanga. 15:55 People say, "What is this chimichanga?" 15:57 Chimichanga is basically a burrito 15:59 that has been fried for you. 16:00 Normally they put cheese, and all kind of other stuff. 16:03 You remember we talked about fried foods, 16:04 how we wanna hold off on that a little bit 16:06 because these just add in more fat, 16:08 more fat, more fat to the body 16:10 and then you gonna end up with extra blessing, 16:11 you know what I mean? 16:13 One of our clients 16:14 who follow this simple principle 16:16 of holding off on excess fats from their dressing and, 16:20 you know, the salad dresses of course 16:22 and holding off on fried foods. 16:23 In one week, in one week 16:26 they've balanced almost like 3-5 pounds 16:28 just by holding off on excess fats. 16:31 So I'm gonna need you all to start looking closely 16:34 to avoid excess fats 16:37 and that's what we're gonna do today 16:38 a nice little fresh salsa that will be good for that. 16:41 The chimichanga which will go along with that 16:43 and we gotta actually head 16:45 to the simple, simple, sensuous salsa recipe 16:48 and you will see here really. 16:49 Get your pens and paper ready for the salsa recipe, 16:52 it is... 16:58 People say what? That's double trouble. 17:00 I'll explain here shortly. 17:19 Now I think that's really easy, simple. 17:21 This is they call a sensuous, 17:23 sensational salsa that everybody can enjoy. 17:27 Now people will say, "Wait a second, 17:29 you just took the tomato," 17:30 so we're gonna mix these in a big bowl. 17:32 You took the regular ones that are diced 17:34 and then you have the can ones, 17:36 "why are you adding that and the can ones?" 17:38 Now the can ones have a little bit of more 17:40 of that juicy consistency 17:43 and so that goes ahead and brings 17:44 that salsa all together for you, 17:46 so you could do that. 17:47 If you don't have it, 17:49 you just take the regular tomato, 17:50 that's what we've done and we chop it even finer. 17:52 Okay? So that helps with that. 17:54 This is gonna be good. 17:56 Now these tomatoes are like awesome for you, 17:58 it's good because it provides of course the lycopene 18:01 so it protects the prostate. 18:02 So, men, you got, you are covered with this. 18:05 Also tomato is very good 18:07 because it's good for immune system. 18:08 Many people when you think of like immune system busters 18:12 or things that are good or boosters, 18:14 you only think of what? 18:15 Oranges, and oranges are pretty good, 18:17 you think of, like, cherries, or blueberries, 18:20 or different items 18:21 and everybody forgets that tomatoes 18:22 is phenomenal for that 18:24 because not only does have lycopene 18:26 but it has beta carotene which is necessary for the, 18:29 your proper function f the immune system. 18:31 So go ahead and do that. 18:33 It's also good for the blood 18:35 because it helps to like naturally kind of, 18:37 sort of detoxify it, 18:38 and it get rids of metabolic waste. 18:40 A lot of times where you think of, like, 18:42 tomatoes you don't realize that it actually is good 18:44 because it works as a alkalizer for the blood. 18:47 So people that you may know that's the other way like gout 18:49 or gouty arthritis, 18:50 you know they've problem with these situations. 18:53 They can use some what? 18:54 Some tomatoes, so, go ahead and enjoy that so this salsa, 18:58 sensational salsa will be even good 19:00 for them as well. 19:02 So we're gonna go ahead get this recipe rolling 19:04 'cause I still got some chimichangas 19:05 to knock out here in a second. 19:07 We're gonna go ahead and we're gonna add 19:09 some onions to that. 19:12 You all already know 19:13 we have the green onions as well. 19:15 Man, enjoy. 19:16 Put as much as you want, you're at home, have fun, 19:19 have a good time. 19:20 You gotta have the cilantro. 19:21 Salsa is not salsa without what? 19:24 Some cilantro and then we have the garlic. 19:26 Take it easy on the garlic. 19:28 You can put as much as you want, 19:29 just don't talk to me afterwards, is that all right? 19:31 And, so, usually I'll have this one 19:33 when I'm at home, 19:34 you know, I'm not traveling and eating salsa on road. 19:37 And, then you don't wanna forget 19:38 the lemon juice. 19:40 Lemon juice is fantastic. 19:41 Go ahead and enjoy it. 19:43 It's unfortunate 'cause some salsas, 19:45 many salsas have vinegar in it. 19:47 This is what we don't want because vinegar actually, 19:49 remember we just tried to clean the blood out there 19:51 with some of the tomatoes, 19:53 the vinegar actually causes that other problem, 19:55 so, use lemon instead, however, 19:57 even though we know lemon is good for the blood, 19:59 we don't wanna overdo it. 20:00 Some people are lemoned out. 20:02 They put it in everything. 20:03 They drink in a glass of water in the morning with lemon. 20:06 And they're drinking it again in the afternoon. 20:09 Are we saying lemon is bad? 20:10 No, lemon is actually good 20:12 but too much of a good thing can cause trouble. 20:14 So let's find that 20:15 nice little balance there as well. 20:17 Then we're gonna add some salt, some sea salt to that. 20:21 And actually while I'm talking about 20:23 the lemon and stuff, a lot of people don't realize, 20:25 you see, vinegar is acid outside of the body 20:28 and also acid inside of the body. 20:31 But lemons is acidic outside of the body 20:34 but when it goes through digestion 20:35 because it's a natural fresh item, 20:37 it changes and it becomes alkaline. 20:39 So it's a good thing. 20:40 But, however, outside is still in this area 20:42 and a lot of people who drink too much lemon, 20:44 they start to see that 20:46 eventually it erodes the dental enamel 20:48 because it's still acidic. 20:49 So please just find a balance. 20:51 Lemon is not bad. 20:53 We're not saying anything bad about it. 20:54 We're just showing how to use it more effectively. 20:56 So here we are. 20:57 We are done with our salsa. 21:01 So we all can go ahead and I said that 21:03 with a little tone, 21:05 I'm not talking about dancing salsa, 21:06 I'm talking about food salsa, is that all right? 21:08 And, so, we're gonna put that aside 21:10 and now we're gonna show you how to use, 21:11 you remember the part of saving is adding leftovers. 21:15 So we're gonna make what is known as chimichanga 21:18 and you may see 21:20 just as little quick recipe of what you need to use 21:22 and you this salsa with the chimichanga. 21:24 The fantastic chimichanga and here it is real quick. 21:27 All you need is... 21:44 Yes, one tablespoon of diced onion. 21:47 Really simple, easy like everybody can knock it out. 21:50 This thing is a breeze, it's a breeze. 21:52 And y'all are like, "Wait a second, 21:53 we don't see those ingredients here." 21:55 Do you know why? 21:56 A key in saving is planning. 21:59 So earlier in the week when I made some rice I said, 22:01 "You know what? 22:02 I may use this for another recipe. 22:04 So let me cook a little extra." 22:05 Earlier in the week when I made some beans I said, 22:07 "You know what? 22:08 Let me make a little extra," 22:09 you know, I was making some, like, 22:11 Dominican beans or something, 22:12 "let me make a little extra 22:13 'cause I may need that for something later." 22:15 So when you cook right, when you cook, 22:17 always cook just a little extra, 22:19 it will save you time in a long run, 22:22 and I'll show you how to put it all together. 22:24 Matter of fact, let me see. 22:25 I have my flour tortilla over here, all right, 22:28 so that's just one. 22:29 I was just getting it nice and warm for you. 22:32 And as you see 22:33 I'm already looking at my fridge here 22:34 ready to go. 22:36 So I have my little flour tortilla 22:37 and I'm gonna go and grab the stuff out of the fridge, 22:40 if you don't mind come with me. 22:42 We'll go to the fridge here and pick up 22:45 whatever little stuff I have leftover. 22:47 I have some rice here, I've some of my beans, 22:50 and I almost forgot I've got some sofrito, 22:53 some sofrito it's always good. 22:55 This is called like a sensational seasoning there. 22:59 So I've the rice here. 23:00 You can either warm it up, do whatever you want, 23:02 you're gonna, you see, the key to chimichanga is that 23:07 you're gonna put this in a oven in general, okay? 23:10 So when you put this in a oven, 23:11 it will warm everything up here as well. 23:13 So let me get a spoon. 23:15 And if you don't have like beans already made, 23:18 can beans is fine too. 23:19 Just work with what you have. 23:20 You know, it's really simple and easy. 23:23 So I'm gonna take the beans that I have. 23:25 I'm gonna take about a little bit. 23:27 I'm gonna put that down here at the bottom. 23:30 All right. 23:31 If me, I like to eat, 23:33 so I'm gonna put a little bit... 23:35 I'm gonna put a little bit more. 23:36 All right. 23:38 Then I'm gonna take some of my rice 23:40 that I had made already. 23:42 Of course, you know it's the brown rice. 23:44 But hey, if you only have white rice in the house, 23:46 don't have a heart attack, just go ahead and put it in. 23:48 You got the whole wheat pita to go ahead 23:50 and wrap that up for you. 23:51 But of course we prefer, it's recommended that we use 23:53 the whole wheat one, 23:55 corn tortilla, olive also good as well. 23:58 Then we're gonna take a little bit of onions here. 24:01 We're gonna put a little bit onions there. 24:03 We're gonna take a little bit of the salsa we just made. 24:07 All right. We're gonna put that as well. 24:09 Man, this is looking good, 24:11 almost feel like I'm in a fast food restaurant. 24:13 This time I'm doing it myself. 24:15 All right. And what else do I need? 24:17 I saved a little bit of salt, 24:18 so I'm gonna put a little bit salt over that. 24:21 If you have some sofrito, some sensational seasoning, 24:24 you can put that as well. 24:25 This is just a little item. 24:27 If you keep an eye on there to dream 24:28 and you watch this Taste of Paradise program, 24:30 we're gonna show you another time 24:31 how to make that. 24:33 This adds really good flavor. 24:34 I put that over the top or you could use salsa as well. 24:37 Anyone is fine. Okay? 24:39 Then we're gonna just try to go ahead, 24:40 and we're gonna wrap that up here. 24:42 All right, just make sure it's all together 24:44 and then you just roll it, 24:46 and then after we roll it here, okay, here we go. 24:49 This is my chimichanga. Praise the Lord, it worked. 24:53 Oh, my goodness. 24:54 Then I'm gonna take a little bit of olive oil. 24:57 You see, 'cause normally it's fried, okay? 24:59 Normally it's fried, 25:00 so I'm gonna take a little bit of olive oil, 25:02 but 'cause we're not frying 25:03 and I'm gonna put a little, little, 25:06 and I'm just gonna coat that over it. 25:08 So this is how I like veggie frying. Okay? 25:11 And I'm gonna take this item here 25:13 and I am going to put this in the oven. 25:15 Okay? 25:17 You can brown it on the stove, on the skillet, or something, 25:19 but this time we're just gonna put in oven 25:21 and just let it take care of itself. 25:23 This thing is awesome. It's awesome. 25:25 So I'm gonna put that down here 25:26 and this is called the chimichanga, 25:29 and I'm gonna let that get ready. 25:31 I've another one here ready for you. 25:33 But I wanna talk about the importance here of trying 25:36 and keeping leftovers around and make it sure you save. 25:39 This is crucial, crucial. 25:41 I think we wouldn't be in a recession 25:43 if people just started to, like, save a little bit. 25:46 I realized that when you eat out, 25:47 remember we talking about, 25:49 like, try to be vegetarian and hold off on eating out. 25:52 That, man, sometimes you gotta eat out 25:54 and some of your friends they just hang around you 25:55 'cause they just want to eat out with you, 25:57 so you could pay for it. 25:58 So people said, "Man, Nyse, you don't have many friends." 26:00 Yeah, 'cause I won't pay for everybody. 26:01 I can't afford it. 26:03 But anyway, when you eat out, 26:05 man, you spend over $2,500, 26:08 $2,500 dollars. 26:10 So if you start eating in, you would save that money. 26:13 Number two, you eat healthier food, 26:15 I'm tired of going out, 26:16 and you have these waiters or waitresses 26:19 and they have their hands full. 26:21 Sometimes people say, "Oh, they have attitude." 26:22 It's not that they have attitude, 26:24 sometimes they deliver people all day. 26:26 So I'm gonna lighten their burden 26:27 by staying at home and eating. 26:29 And also the food, 26:30 I can make the food exactly the way I want. 26:32 Y'all know what I'm talking about. 26:34 When you go out to eat, it's just not that way. 26:36 You just have to deal with it, 26:38 and not only do you have to deal with it, 26:39 you have to pay for it too. 26:41 So I'm probably like the worst customer 26:43 'cause if I'm gonna pay 26:44 I want it exactly the way I want. 26:45 So I said, you know, 26:47 I'm not gonna give anybody else a problem. 26:48 I'm just gonna stay at home and what? 26:50 Do it myself, 26:51 do it myself and now you could do that yourself too. 26:54 So I just share some little things 26:56 that you can do also by going vegetarian. 26:58 People will say, "Um, I just can't do it all at once, 27:00 " and actually that's probably a good thing. 27:02 Many times people just jump in heads first 27:05 into a pool with no water, 27:07 you have to have a plan. 27:08 You've to plan yourself out here. 27:10 So what we like to encourage people to do 27:12 is start one day a week. 27:13 You ever heard like meatless Mondays? 27:15 Yeah, on meatless Mondays, matter of fact, 27:17 why don't we set up a goal here now? 27:18 On meatless or this week if it's on a Monday, 27:21 or Tuesday, Wednesday, Thursday, Friday, 27:22 whatever date is you say this next Monday 27:24 I'm gonna go meatless on this day 27:26 and then you try the chimichanga. 27:28 Matter of fact, stuff is smelling. 27:30 Oh, oh, let me double check. 27:32 I gotta get it going before it burns on me here. 27:34 So here we go, we take that chimichanga. 27:36 Make sure it's ready and voila, we have a finished product. 27:41 Look at that, she is beautiful. 27:43 Who knows maybe it's a he too. 27:45 Anyway, it is good stuff you can enjoy it. 27:48 It's easy. 27:49 This is something you could bring 27:50 to work as well. 27:52 And if you do this, make a second one. 27:53 Bring it for your friend and then teach them 27:55 how you live and we all can save 27:57 not only financially but physically. 27:59 Enjoy. |
Revised 2017-02-21