Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000048
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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 00:10 and give you something better, 00:12 A Taste of Paradise. 00:30 Welcome to the Taste of Paradise. 00:32 My name is Evita Tezeno. 00:35 You know, I grew up 00:36 in a little town called Port Arthur, 00:38 and you all know, my last name is Tezeno 00:41 and I came from a Creole heritage. 00:45 My family would make Gumbo and Jambalaya 00:49 and crab cakes but when I became an Adventist, 00:53 I found out that a lot of the foods 00:56 I was eating was not ordained by God. 00:59 So I had to think of how can I replicate the flavors 01:04 that I grew up with. 01:06 So this recipe that I am making today, 01:10 will be a savory, 01:13 sea foodie type recipe. 01:17 I'm making mock crab cakes and they're gonna be raw. 01:21 Can you believe it? 01:22 We're gonna dehydrate them. 01:23 And you're gonna really love this recipe 01:26 and we're gonna, couple them in it, 01:27 with a dill sauce. 01:29 So let's go to the recipe for the crab cakes. 02:13 So what we're gonna do is start out with 02:18 the zucchini and this zucchini has been spiralized, 02:22 if you have seen any other episodes, 02:25 I've used this to call this a spiralize 02:27 and I spiralize the zucchini 02:29 and this gives it that, kind of, stringy taste that's, 02:33 kind of, stringy texture that the crab meat has. 02:41 And then I'm gonna add the parsley, 02:51 the dills, 02:57 yeast flakes, 02:59 garlic, 03:02 bell pepper, 03:08 onions 03:11 and I am going to pulse this a little bit. 03:24 Then my cayenne, 03:27 my celery, 03:30 my almonds that has been grounded. 03:43 Mix it around a little bit. 03:49 You have my salt, 03:52 my dime 03:56 and my nori. 03:57 Nori is sea weed, 03:59 the sheets that you use with sushi 04:01 and I have just shredded it with a scissors. 04:04 Cut it very finely. 04:14 And every good serving cook knows that 04:17 crab cakes have egg in it. 04:20 So our egg that we are using, 04:23 is flax seed 04:24 and this is ground, golden flax seed 04:28 and I'd like to use the golden 04:30 because it has a little more nutritional value 04:32 than the brown. 04:47 So now, I'm gonna transfer this to a bowl. 05:04 And what's so good about this recipe, 05:06 that you don't have to have guilt 05:13 because crab cakes have all of this 05:16 fattening ingredients in it, 05:18 this is just really good and nutritious 05:22 and it doesn't have 05:25 a lot of fat in it. 05:29 So I'm gonna take my dehydrated sheet 05:34 and I'm gonna use a canning lid. 05:37 This is just a great tool that I learned 05:39 while I was at Uchee Pines. 05:42 You take a little bit of the mixture, 05:49 like so and spread it. 05:55 And then pop it open 06:01 and there you go. 06:03 You'll have uniform cakes or patties. 06:08 And you don't have to get your hands all messy. 06:14 I just love this idea of using the canning lid. 06:17 And if you wanna make them bigger, 06:18 you can use a larger canning lid 06:22 and then you dehydrate these over night. 06:24 I would say about, maybe, 10-12 hours. 06:28 And then we're gonna go 06:29 to the recipe for the dill sauce. 06:33 You will need for the creamy dill sauce. 07:03 So let's put the ingredients in the blender. 07:11 We have our cashews that's been soaked. 07:14 Add lemon juice, 07:16 add dill weed, 07:20 salt, 07:24 our garlic clove 07:26 and I'm gonna wait 07:28 until I've blend everything 07:29 to put in the onions and the celery. 07:40 Now we're gonna add some water. 07:52 And we're gonna stir it up a little bit, 07:54 so we make sure that it blends really smooth. 08:09 And I want this, 08:10 I want the sauce a little chunky because, 08:13 you know, how tartar sauce is, 08:15 kind of, creamy and chunky. 08:31 Then I'm gonna add in the celery 08:35 and the red onion, 08:39 stir it around a little bit. 08:51 And give it a final whiz. 09:07 Now let's plate it. 09:12 Here we have our mock crab cakes 09:15 that has been dehydrated over night 09:19 and we're gonna take a little bit of the dill sauce 09:27 and place it here. 09:36 This is a great recipe. 09:38 I've served at a dinner with some friends 09:42 and they just couldn't stop talking about it. 09:50 And here you go, mock crab cakes. 09:55 This is been Evita Tezeno, 09:57 again with a fabulous recipe 10:00 and remember to live life fresh. 10:11 Make the potato had said, 'cheese.' 10:14 I would hope you all remember that, 10:15 you remember way back in the days, you know, 10:17 back then when I used to be young, 10:18 I don't think you all were around, 10:20 it was that Mr. Potato say, 10:21 you put so many different parts and whatever he says goes.' 10:24 Well, he also says, 'cheese' sometimes. 10:26 This kind of cheese but also he may not have known it 10:30 but he's gonna turn it to cheese too. 10:32 Today, we're gonna do something really special. 10:34 Everybody loves cheese and to be honest with you, 10:36 I am tired of this cashew cheese stuff, 10:39 almond cheese and all that stuff. 10:41 Give me another type of cheese, 10:42 the cheese that really tastes like cheese 10:44 and yes, we are going to take that potato 10:46 and turn him into cheese. 10:48 If you know we were gonna that, 10:50 he wouldn't say cheese anymore. 10:51 But this is crucial, why? 10:53 Because a lot of people sometimes, 10:55 may be allergic to different types of nuts and, you know, 10:59 how it is, "Oh, I can't eat this." 11:00 Does it have a cashew? 11:02 Does it have a almond? 11:03 Or this is, so many reasons, 11:05 I mean, it's not their fault 11:07 but as you remember over and over 11:09 as we talk about ailments and diseases and stuff, 11:11 the key is okay, 11:12 we have to stay away from things 11:14 that causing a problem. 11:15 This is the anti-allergenic diet. 11:17 We have to stay away from it as it's causing a problem 11:19 but then what we need to is, 11:21 try to find out what's the cause, 11:22 so we remove these items from the diet, 11:24 see if the allergies get better 11:26 and it stops bothering you 11:28 and then you will reintroduce different items 11:31 to find out what is actually causing that. 11:33 But when we over and over, many times over, 11:36 we look at what is the cause of this allergy 11:39 or different items, 11:40 in general, a lot of times, 11:42 it relates to what? 11:43 Some type of dairy product, either it be milk or cheese. 11:48 A matter of fact, it says 'milk' many times, 11:50 it's related to asthma, eczema. 11:53 You name it, it may be related, you know, 11:55 but study to show yourself approve and sometimes, 11:58 it goes undiagnosed 12:00 and cause allergic reactions to other foods, 12:02 especially, sometimes the natural food. 12:04 So when I hear somebody's allergic to, 12:05 maybe, a banana 12:07 or if they have don't have a problem 12:08 with just a consistency of the banana 12:10 or a watermelon or some natural item. 12:12 Maybe, even a cashew, I always ask myself, 12:14 "Is there milk in a diet?" 12:16 Most people say, "I don't drink milk." 12:18 But then I ask a simple question, 12:19 "Do you use ice-cream?" 12:21 Hello, ice-cream has, what in it? 12:23 Milk in it. 12:24 I ask, "Do you use chocolate?" 12:26 Hello, chocolate has, what in it again? 12:28 It has milk. 12:29 That's why it tastes so good 12:30 and don't let anybody fool you saying, 12:32 "Oh, milk don't taste good, cheese don't taste." 12:34 It tastes good, if it didn't, we wouldn't be eating it. 12:36 So as a result now, we start to see, 12:39 you were trying to get to that cause of the problem. 12:41 And a lot of times, 12:42 even bread now, look it is amazing, 12:45 how you look at the side. 12:46 Remember, bread, 12:47 all of those ingredients is like it 12:49 takes up the whole side of the loaf of bread. 12:51 It has a 100 ingredients, maybe in it, 12:53 but here's the key, what does it always have in it? 12:56 Hello, it has milk. 12:57 It'll come in the form of whey or it'll just say, 13:00 non-fat powder type of milk. 13:03 And here's the last one, 13:04 I always ask if somebody has a major allergy, 13:06 I'll ask if they're using cheese. 13:08 Yes, cheese. 13:10 Do you know it takes almost ten gallons of milk 13:13 to make only one pound of cheese? 13:16 So if we just look at the rationale here, 13:18 sometimes, it's better to eat 13:19 or drink milk than to actually use a dairy cheese. 13:23 But it's to eat..., I know it tastes good. 13:25 My dad is Italian. 13:26 We love cheese. 13:28 So this is one of the hardest things for me 13:30 and I know we can make it. 13:31 I haven't made it. I'm still learning. 13:33 I don't use the cheese anymore, why? 13:35 'Cause I found out about the potato cheese 13:37 and we'll talk about that a little bit more. 13:38 So today, we're gonna make something phenomenal. 13:41 Mr. Potato Head says what? 13:43 Cheese. 13:44 Go ahead and write this down 13:46 and we're gonna make some of that 13:47 delicious potato cheese for you today. 13:49 All you need is: 14:18 Oh, my. 14:20 Is there any more? 14:21 Is there any more, Mr. Potato Head? 14:22 He doesn't say all it is. All he said was cheese. 14:24 But yes, it maybe, 14:25 a couple of ingredients but watch this. 14:27 It is so, so amazingly tasty. 14:28 And what we're gonna do, for time's sake, 14:30 I went ahead and already prepared 14:32 most of everything here, 14:33 so I'm just gonna take this, 14:35 I'm gonna put it into a blender 14:37 and that's all you have to do. 14:38 Just make sure they're cooked 14:39 or one person ask, can you use raw potatoes, 14:43 I mean, to each his own preferably, 14:44 just give it a little heat there 14:46 to break that down. 14:47 So we're gonna take the potatoes 14:49 and we're gonna add that to our blender, 14:51 who knew you can make cheese out of potatoes. 14:55 We're gonna take those carrots, 14:56 we're gonna add that there as well. 14:59 Remember, the soy milk or some dairy free milk. 15:01 We're gonna put that there, 15:02 I'd guess a little consistency going. 15:04 We're gonna take, of course, you know, 15:06 you can't make cheese without some lemon juice, 15:08 that'd add that little, that zip to it, 15:10 that we all need, red bell pepper. 15:13 Somebody say, 15:14 'Hello,' almost four time the amount of vitamin c 15:17 in a one red bell pepper or pimentos, 15:21 you all know pimentos is basically 15:22 a canned red bell pepper that has been prepared for you. 15:25 So pimentos as well, we're gonna put that in, 15:28 it is gonna give us some color... 15:30 it's gonna add some flavor, 15:32 just a little pinch of olive oil. 15:35 If anybody knows what cheese is, 15:37 it's a ton of oil. 15:38 So a little oil is not gonna hurt you, 15:40 then we're gonna add 15:41 just that little pinch of water 15:43 and the less water you put, the better. 15:45 It just depends on the type of blender you have. 15:47 I'm gonna put a little, 15:48 if you have like a smaller blender, 15:50 this is like a heavy duty blender, 15:51 like a lawn mower blender, 15:53 then you could put it all at once. 15:54 If you have a smaller blender, 15:56 you may need to put a little bit more water. 15:58 All right, then we're gonna add 15:59 our favorite nutritional yeast. 16:00 What I'm gonna get from that? 16:02 I'm gonna get some vitamin B12, 16:03 so, vegetarians, don't be concerned, 16:06 you got it already in your food 16:08 and then the onion garlic or just the powders here. 16:11 Remember, it's really simple how to do it, 16:12 just two tea spoons. One and out, 16:14 two tea spoon and out. 16:16 All right, and then we have the sea salt there. 16:18 So we're gonna take all of those ingredients. 16:20 We're gonna go ahead, put that. 16:22 Are you all ready? 16:24 We're just gonna blend it for a second or two. 16:46 Voila. 16:47 I don't know Mr. Potato had, 16:48 I know I apologize 16:50 because I did say only one to two seconds 16:52 and it was about ten seconds. 16:53 But it just depends, forgive me. 16:55 It depends on your blender 16:56 and you have to make sure the consistency is right 16:58 where it needs to be. 16:59 Really cheesy, all right. 17:01 So all we're gonna do now, 17:03 there's a couple of options here, 17:05 I don't know if you all can follow along 17:06 and take a look with me at this. 17:09 This is delicious. Look at that. 17:11 Potato cheese. 17:13 Man, if Mr. Potato had knew this, 17:15 he would not say this. 17:17 He was talking about cashews 17:18 but we are talking about potato. 17:20 Look at it there. 17:21 It has a little bit of that mustard color but hey, 17:24 cheese is cheese. 17:26 Now what you can do is, two steps you can do, 17:27 one is your option. 17:29 If it's really creamy like it is here, 17:31 I wanna encourage you to go ahead 17:33 and you could just use it like that 17:35 because we already cooked the carrots and the potatoes. 17:37 All right, so you could just use it. 17:39 Look at that thing go, this is serious. 17:42 This is serious right here, this is real cheesy. 17:45 Oh, man, and you can go ahead 17:48 and just pour that there, there's a little bit more, 17:50 I'll get that out later when I'm eating, all right? 17:52 So that, you could put it there 17:54 or another option is, 17:56 you can go ahead and put that in a sauce pan. 18:01 You could put that in a sauce pan 18:03 if it's really watery or something, 18:04 you know, to get that consistency 18:06 back to where it is. 18:08 As you see, it didn't even fill up the bowl 18:09 because I made just enough for me. 18:12 You guys didn't tell me that you were coming over. 18:13 So forgive me. 18:15 So that right there is your potato cheese. 18:18 So for those who can't use cashew, 18:19 almond cheese or soys cheese, 18:21 you know, all of these other items, 18:23 then you can do this 18:24 from scratch right there with potatoes. 18:26 So, you know what also is cool about that? 18:29 Is that, it is very cheap. 18:32 Has anybody gone out 18:33 and tried to buy a pound of cashews lately? 18:35 Have mercy, I know we're in a recession 18:37 but it seems like prices are going up 999, 799. 18:42 But watch this, 18:43 how much does it cost you to buy a bag of potatoes? 18:47 Man, we will be cheesed out. 18:49 I shouldn't have shared this recipe 18:51 'cause, now every time 18:52 I'm gonna go to somebody's house, 18:53 they can have potato cheese is available. 18:55 But hey, it is what it is. 18:56 I also have a little finish product here for you 18:58 that I want you to check out before I get into my next one 19:01 because we can't just have some potato cheese by itself. 19:05 Check that out with those nachos, 19:07 those chips there. 19:09 Oh, man, you have a nice, little dip. 19:11 This thing is ready for action. 19:14 Go ahead and enjoy that but we can't just stop. 19:17 You don't just do nachos and cheese by itself. 19:20 You gotta have some salsa. 19:22 Yes, salsa. 19:24 And that's what we're gonna make now. 19:26 It's really simple but this no ordinary salsa, 19:29 this is a mango salsa. 19:31 And a lot of people truly enjoy. 19:32 So go ahead, write this down, 19:34 it's real simple and easy for everybody to implement. 19:36 All you need is: 19:57 Man, bell pepper is ending up in everything. 20:00 Yes, I'm maybe, a little bias, 20:02 I'm just trying to get my vitamin C. 20:03 I don't need to take the pill. 20:05 I'll just eat my red bell pepper 20:06 and I'm good. 20:08 So that's all you need to do for the mango salsa. 20:10 So no need to go to a restaurant 20:12 and spend money 20:14 because you can do it right here. 20:15 All you need is basically, your mixing bowl. 20:18 We have this already chopped that for you all. 20:21 I would have chopped it up but I'm tired. 20:23 I already did that, 20:24 I'm not gonna do it three times for you. 20:26 So we're gonna take all of those ingredients 20:28 and we're just going to, as we see here. 20:31 I'm gonna put the mango in. 20:33 This has been chopped up. 20:36 People ask, what kind of mango? 20:37 Well, it depends, you know, 20:39 you can use the sweet one that maybe, 20:41 really, really sweet 20:43 but I like to use it right before it's ready, 20:45 you know, where it has that, 20:47 it's about to get sweet but it's not, 20:48 is the really unsure which way you should go, 20:50 sour or sweet, right there you wanna get it. 20:52 Right before I guess, 20:54 where we're tender and, you know, 20:55 you just go crazy eating it. 20:57 So you wanna get it right there, 20:59 so you can chop it up nicely not so up there. 21:01 We're gonna add in, our onion. 21:04 All right, now, it depends, of course, on a flavor, 21:06 you notice that I got all the onion. 21:08 I have to talk to people here later today. 21:10 Yeah, trying to give me a halitosis, all right. 21:12 So we're gonna mix those items up. 21:14 Then we're gonna take those, 21:16 the tomatoes, all right, 21:18 so you're gonna put that tomato in there. 21:20 Matter of fact, you could put it all 21:22 but I just like to, 21:23 I don't want too juicy here 21:25 'cause I need to make sure this lasts. 21:26 Sometimes, when you put too much juice, 21:27 it gets, you know, 21:29 it kind of ferments a little quick on you. 21:31 So we want to put just enough there. 21:33 We're gonna mix those items up. 21:35 Also we have the red bell peppers, 21:37 you know, I'm not gonna hold any punches with this, 21:39 every last drop goes in. 21:40 I need my vitamin C. 21:42 Cold and flu season comes and goes. 21:44 So we want to use that there 21:46 and I'm going to tell you a little bit about 21:47 this mango here in a second, 21:49 and then we wanna sprinkle over 21:50 some of that lemon juice there. 21:52 And I'm gonna get some salt. 21:54 Mangoes are phenomenal, you see we can use, oops, 21:57 I'm making a mess. 21:58 We can use other items 22:00 when we use the salsa, it's just what? 22:01 Onion and garlic and a couple of other things 22:04 but I'm going to use mango. 22:05 Why? 22:06 Let's talk about this mango here for a second. 22:08 Mango is excellent. 22:09 Yes, I know, excellent for the belly 22:11 because it tastes good 22:12 but mango's also very, very good for your skin. 22:16 If you would like to have beautiful, healthy skin, 22:19 of course, number one, 22:20 we have to stay away from the things 22:22 that's causing the skin to get, 22:23 you know, messed up, you know, 22:24 a lot of fatty foods, a lot of chocolate, 22:29 a lot of sweets 22:30 or different items or fried foods. 22:33 So we got to watch out for that. 22:34 But you can also use mango. 22:36 Don't worry, 22:37 I know we've been doing a lot of natural remedies here. 22:39 I'm not gonna tell you to wipe it on your skin. 22:41 All you have to do is just eat it, 22:43 as simple as that. 22:44 Just eat it. It's very good. 22:46 They show quite a few medicinal properties. 22:49 Now, my mom is from Trinidad, 22:50 so you'd know I'm gonna say Trinidad has the best mangoes 22:53 but I notice other islands that have them. 22:55 Mexico has a ton of mangoes, 22:57 all of these places are phenomenal. 22:58 Just eat the mango. 23:00 I just... 23:01 I also had a chance to go to Philippines. 23:03 Ooo, those things are dangerously good. 23:05 And what I've gotta do now is I'm just gonna go ahead 23:08 and put a little, 23:10 little bit of salt there to taste. 23:12 I think all I should be all right 23:14 and I'm gonna continue mix this. 23:15 So the mango is good. We got the tomatoes in here. 23:18 This thing is serious business. 23:20 Look at that, 23:22 who knew you can knock out some mango salsa. 23:25 The Mr. Potato Head say this as well. 23:27 We also have the onions in there. 23:30 We talked about the red bell peppers and the cilantro, 23:33 cilantro phenomenal. 23:35 It just adds that little extra one, 23:37 two for many different types of recipes 23:39 and then we back up again. 23:40 I know you all still wanna find out about this mango. 23:43 Now the mangoes is good. 23:44 Many times people who have diabetes say, 23:46 "Oh, man, that looks so great but I can't enjoy it." 23:49 I have good news. 23:51 You know what the good news is, 23:52 even mangoes, yes, 23:54 I said mangoes are best tolerated by diabetics 23:57 but let's call a time out, everybody. 23:59 Why do we need a time out? 24:01 I don't want no problems with your doctor. 24:02 This is the problem with the mango 24:05 and even bananas are good. 24:06 It actually says, it's a serious error 24:09 for diabetics to hold off one fruit 24:11 but here's the reason why? 24:13 Yes, it does have a couple of, you know, extra sugar, 24:18 a little bit of extra sugar in there. 24:20 But what happens is, 24:21 it's necessary because it has anti-oxidants 24:23 which mitigate and hold off the problem with the diabetes. 24:28 You notice, and there's not a really many people 24:30 who like die from diabetes 24:32 but what if they unfortunately pass away with. 24:34 They die from the complications such as heart problems, 24:37 either heart attack or stroke, maybe a infection. 24:40 So this is why fruits is necessary 24:43 but the recommendation is hold off on dried fruits. 24:48 Why are we holding off on dry fruits 24:50 in a case of diabetes? 24:51 Well, you know, those raisins, 24:53 that's a dried item or those prunes. 24:56 Let us not forget that 24:57 you may take a handful of raisins, 24:59 a handful of prunes and that handful, 25:01 let's say, raisins, could we like 50 to 60 raisins. 25:05 What was a raisin before it became a raisin? 25:08 It was a what? A grape. 25:10 Now if anybody eats 50 to 60 grapes, 25:13 what's gonna happen to your blood sugar? 25:15 Anybody's blood sugar is gonna go up. 25:17 Hello, so we need to be very careful with dry fruits, 25:20 you know, dates and prunes 25:22 and all of these are the items. 25:24 But the fresh one's something that we all can enjoy. 25:27 However, this is the key now for at least the mango 25:30 'cause today, we're looking at mango. 25:31 The key with the mango is, for a diabetic, 25:34 they have to get it, 25:36 as soon as it goes from that green to that tender. 25:39 Not like here, you know, 25:40 where we still get that little sour taste. 25:42 It can... 25:43 Just a little bit more where they get sweet. 25:45 But the problem is some of us, 25:46 we take mangoes, 25:47 we sit like five or six of them in a corner of the kitchen 25:51 and we wait till the corner starts to smell like 25:53 the Caribbean or Jamaica or something 25:55 and then we don't eat just one. 25:57 We knock out all of them. 25:59 We just, you know, 26:00 mango all over the place, in your teeth, 26:02 outside of your... 26:03 And it's a mess. 26:04 And so as a result, 26:06 because it has started to go to that next stage 26:07 where the sugar content is much higher, 26:09 what happens? Your sugar jumps up. 26:11 Let's look at the banana real quick as well. 26:13 Bananas are fantastic, right? 26:15 All right. 26:16 So even a diabetic can enjoy, 26:18 but when should they enjoy? 26:20 Remember, remember the principle, 26:21 as soon as it goes from green 26:23 and it starts to getting yellow, 26:25 that's the time to eat it. 26:26 But do not wait till your banana 26:29 starts looking like a cheetah. 26:30 You know what I'm talking about. 26:32 All, kind of, spots all over it 26:34 and we just wonder what's going on. 26:35 A matter of fact, 26:37 even a fruit flies try to beat you to it. 26:38 That means time out, 26:40 you know, that's gonna end up. 26:41 Some people say banana bread, I said, 26:43 look, if it's spotless... 26:44 put that in a garden 26:45 but however, you wanna use it, cool. 26:47 But for the diabetics, 26:48 they got to wait till it goes what? 26:49 Green, when it gets to yellow, time to eat it. 26:52 Now this is good, 26:54 this is good and let everybody know. 26:55 So that is, this is phenomenal. 26:58 The mango, 26:59 the mango salsa and what do we do here today? 27:02 We did some of that potato cheese. 27:05 Look at me, I'm all confused. 27:06 I'm just trying to get this thing, 27:08 so I can hurry up and grab some to eat. 27:09 So what I'm going to do, as you see here, 27:12 I'm just gonna take a little bit of that, 27:14 this is just for decoration. 27:16 You know, the first step in digestion, 27:18 not only does it need to taste good. 27:20 It also needs to smell good but what's the key, you all? 27:23 It needs to, what? 27:24 It needs to look good. 27:25 I'm gonna take a little bit of this mango chutney 27:28 or some of we say, chutney in Trinidad. 27:30 All right, but I'm from 27:31 the island of Brooklyn, forgive me. 27:33 All right and here we go, 27:34 we just put a little bit of that on there and man, 27:38 here's the thing, you all. 27:40 I wanna encourage you all. 27:41 Please do not tell anybody, this is potato cheese. 27:45 This is the fake stuff 27:47 because watch this, everybody. 27:49 You're gonna be fooling only yourself. 27:51 People are not gonna mess around with that 27:52 but if you just put it out there and say, 27:54 "Everybody, enjoy. 27:55 I made this from scratch. 27:57 Just for you 'cause 27:58 I learned it on Taste of Paradise, 28:00 enjoy Mr. Potato Head." |
Revised 2016-10-24