Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000049
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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 tuned while Evita Tezeno 00:07 and your 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 A Taste of Paradise. 00:32 My name is Evita Tezeno, 00:34 and you know everybody has a sweet tooth 00:37 and I am the biggest fans of sweet. 00:41 I know this friend of mine and he calls it sweet meat. 00:44 Every time he wants dessert, he says, 00:47 "Can you make me some sweet meat." 00:49 So, yes, I love dessert, and today, 00:52 I'm gonna be sharing a wonderful recipe with you. 00:55 It's a Pecan Cranberry Tart and it's creamy, 01:00 it resembles a cheesecake. 01:02 But it's a little more creamier and it's all plant based. 01:06 And let's see the recipe. 01:09 For the crust you would need: 01:25 So we're gonna use the Cuisinart today, 01:29 the processor, 01:31 and we'll start with almonds 01:33 that have been soaked and dehydrated. 01:37 And we want to grind them into a fine powder first. 02:03 Once they've have been grounded into fine powder, 02:05 you want to add your carob powder. 02:08 And we use carob 02:10 because chocolate has caffeine in it 02:16 and I... 02:18 And chocolate also is not sweet. 02:20 It's, it is bitter to the taste 02:24 and they put a lot of milk and sugar in it 02:26 to make it sweet 02:28 but carob powder is naturally sweet. 02:30 So that's why I use carob. 02:32 And then we want to add the maple syrup. 02:36 And we put a little salt in it just to balance the taste. 02:42 And then we want to process it. 02:52 And then we're gonna add our coconut oil. 03:25 And if you notice it's like a cookie dough consistency. 03:30 So we're gonna take this mixture 03:32 and I have already started one in our tart pan. 03:37 And we're gonna take the mixture 03:40 and we're just gonna pad it around 03:44 and fill up... 03:50 the tart pan. 03:53 You know desserts 03:57 that are plant based are very, very easy. 04:00 And a lot of people asked me, they said, 04:04 "I have a sweet tooth. 04:06 And I just don't want to give up my desserts." 04:09 But you don't have to. 04:11 You can have wonderful desserts 04:14 that are sugar free and they are very good for you, 04:20 like this one for instance 04:23 because of the cranberries is high in vitamin C. 04:31 So I have placed all the mixture around 04:35 the tart pan 04:37 and now we are ready for the filling. 04:41 And the recipe for the filling is: 05:10 Okay, so we're gonna start with the filling 05:14 and these are cashews 05:15 that have been soaked overnight. 05:19 And one reason why I love to soak my cashews 05:22 because it makes desserts and dishes more creamy 05:27 and we're gonna do the water, 05:33 the salt. 05:35 And I always like to put a little salt in sweet things 05:37 because it balance the flavor. 05:39 This is the lemon juice. 05:42 The lemon juice makes it have that 05:44 kind of cream cheese kind of taste. 05:49 We have agave. 05:50 If you don't want to use agave, 05:51 you can use honey or maple syrup. 05:58 And then our coconut oil, 06:04 and this coconut oil makes the dessert solidify 06:10 when it's cold. 06:18 And then we want to blend this up. 06:44 Now once it all have blended up 06:48 and this top just didn't want to come off. 06:51 We want to pour this into a bowl. 07:00 And then put the cranberries in 07:08 and then the pecans. 07:13 You guys are really gonna love this dessert. 07:15 It is sweet and tart at the same time 07:18 that what's gives it that extraordinary kind of flavor 07:25 because the tartness is from the cranberries 07:28 and then the sweet from the custard, 07:30 it's amazing. 07:33 And then you want to just gently pour. 07:37 Now this recipe recalls for a larger tart pan, 07:42 I'm using a smaller tart pan today. 07:48 And then you want to stick this into fridge. 07:51 And if you really are in a hurry 07:55 and you want to eat it now, 07:56 you can stick it in the freezer. 07:59 And it needs about maybe a good... 08:01 In the freezer you need about maybe six hours, 08:05 but in the refrigerator it needs to be overnight 08:09 and it will solidify and I made one beforehand, 08:13 so let's see. 08:20 Check this out. 08:23 This is so festive looking 08:26 and I'm telling you it's delicious. 08:28 I made one a couple of nights ago 08:31 and we devoured it. 08:34 This is been Evita with another fabulous recipe, 08:38 and remember to live life fresh. 08:48 Never Settle for Less! 08:50 Only Eat Grandma's Best. 08:51 Y'all remember when grandma used to tell you, 08:53 "Son, never settle for less!" 08:56 When you do something do the best that you can. 08:58 And so, I will start this program today 09:01 with the best apology I can. 09:03 Many years ago and seasons way before, 09:06 we made something called cornbread. 09:08 I actually call it corn rocks 09:10 because it came out so hard 09:12 like you have to eat it immediately 09:13 or else it would like hit you back, 09:15 and so I said, no, we have to do better. 09:18 We got to step it up 09:19 because I remember that still small voice, 09:21 I know it was the Holy Spirit of course, 09:23 but Grandma's saying, "Son, never settle for less, 09:26 only do the best." 09:27 And so we said, you know, 09:28 we have to search and find out 09:30 what is the best cornbread recipe 09:33 that we can use, 09:34 that we can eat, because we all love it. 09:36 Matter of fact sometime ago, 09:38 I was at a program 09:39 and they were serving this cornbread, 09:41 it was so tasty, 09:42 one of our special chefs, her name is Juanita Gonzalez, 09:45 you know, this little, little Spanish lady there 09:48 and she made it and I said, "I need this recipe." 09:51 But I'll tell you a little secret. 09:53 She gave me the other one too. 09:54 So I think she tried to sidetrack me 09:55 but anyway it was so good, it was so good. 09:58 Don't worry, she's not a grandma. 10:00 But I said, 10:01 let us try this one more time 10:02 and give people something better. 10:04 Matter of fact that recipe was so good, 10:06 we had it once a week for the next 13 weeks. 10:08 Pray for me, 10:10 I need to be tempered, I know. 10:11 But now, we're gonna share with you that. 10:13 We're gonna make some cornbread, 10:15 some good old cornbread, 10:16 and we're gonna make some collard greens, 10:18 you've got to have the greens. 10:19 And we're gonna look at some of the beneficial properties. 10:21 Matter of fact when you think of greens, 10:23 anybody think, 10:24 they only think of spinach or kale 10:26 or something of that nature, 10:27 but today we're gonna look at some good old collard greens. 10:30 So we're gonna make some good cornbread, 10:32 healthy cornbread 10:33 without the aluminum baking powder 10:36 and all of this other stuff, the good one from scratch. 10:39 And we're gonna go through this recipe 10:40 because we've got to get that in the oven 10:41 so we can get roll in. 10:43 All you need for Grandma's Best Never Settle 10:44 For Less Cornbread is: 11:10 And literally that's how easy it is. 11:14 There's no reason, no excuses we can make. 11:16 I need to put baking powder or whatever like that. 11:19 No, because that aluminum in there 11:21 as we learned over and over again 11:23 is gonna cause other problems, 11:25 that's why they have that aluminum free 11:26 but then aluminum free still has 11:28 what is known as sodium bicarbonate 11:30 which interrupts some of the digestive processes there. 11:33 So we're gonna go with the Featherweight here, 11:34 very simple, easy and tasty, 11:36 so let's get this thing moving. 11:37 What we're gonna do, 11:39 we're gonna just take our mixing bowl. 11:40 We're gonna get the other ingredients going. 11:42 You have to have, 11:43 you have to start with some cornmeal. 11:46 This is a crucial, crucial ingredient, 11:50 foundational ingredient. 11:52 So we're gonna take that cornmeal, 11:53 we're gonna poor that in, nice, simple. 11:56 Preferably if you can get organic one, 11:57 you're in good shape but work with what you have, 11:59 is that all right. 12:01 We're gonna put that flour in there as well. 12:03 We're gonna get those items slowly 12:04 but surely mixing up. 12:06 Then we're gonna take this one here, 12:10 we're gonna have some of that evaporated cane juice crystals, 12:12 this is the secret ingredient. 12:14 You didn't get the first time, 12:15 now you're gonna get it all right, 12:17 so we have the evaporated cane juice crystals there. 12:21 We're gonna add some now. 12:22 We're gonna take the salt, 12:25 make sure you put that in the above, 12:26 make sure please mix it properly 12:29 because I remember one time I was having cornbread 12:32 and I don't know what happened. 12:33 I just got a salty bite. 12:35 Yes, a salty bite 12:37 if sometimes we don't mix it properly. 12:38 So you're gonna mix 12:40 all of the dry ingredients here together, 12:42 and then we're gonna hold on a featherweight, 12:44 though we're gonna leave that one for last 12:45 because that gets, that gets rolling. 12:47 It may act like a featherweight 12:49 but it hits like a heavyweight. 12:50 Then we're gonna take some of that soy milk 12:53 or any kind of milk you have, 12:55 nut milk, rice milk or almond milk, 12:58 enjoy we're gonna mix those up 12:59 and we're gonna add that oil in there also. 13:02 This is, this is crucial this gonna give it 13:04 that nice fluffiness that we all want 13:07 and it's gonna taste amazing. 13:09 So we have the salt 13:11 and evaporated cane juice crystals. 13:13 Now this is that all crucial. 13:16 Look at this, this thing don't even want to get out. 13:17 As it is just use a spoon, 13:19 so I'm gonna go ahead and get this out of here even, 13:22 even a mixer wants to hold on to this recipe, 13:24 I don't, I don't... 13:26 Yeah, I better get it 13:27 or somebody else will, all right. 13:29 And so we're gonna add this 13:30 but we're gonna make one more 13:31 because you see it's nice and thick, 13:33 I just want to mix that up properly, 13:34 then we're gonna add that coconut milk this, 13:38 this right here, this changes it all. 13:41 We call the coconut milk, the game changer. 13:43 All right. 13:45 So we're gonna have that going. 13:46 Matter of fact 13:47 if you just take coconut milk and cornmeal, 13:50 and you put it in a pot or sauce pan 13:53 and you mix it up and you leave it there, 13:56 you mix it up and you boil it for a little while, 13:59 you can even make butter. 14:02 Yes, you can make butter from scratch here, 14:05 just by using the what? 14:06 The cornmeal and the, 14:09 and the coconut milk with a little bit of sauce, 14:11 so you can make your own butter from scratch 14:12 because you ever try to go to the store 14:14 and buy those healthy butters, 14:16 their price was healthy too. 14:18 So now you can do it yourself, all right. 14:20 So we're gonna mix those items there. 14:22 Look at that, it's looking good. 14:24 All right. 14:26 I'm shaking up the whole place here. 14:28 Oh, man, that's how that cornmeal... 14:29 Matter of fact, grandma, 14:31 her cornmeal was so good 14:33 that we were eating it before it was even done. 14:35 You know what I'm talking about, right, 14:36 where you go and you get it. 14:39 Then here it is the heavyweight that, 14:41 it's called the featherweight. 14:42 We're gonna add the featherweight to that. 14:45 And we're gonna get that going nice, look at it, 14:48 it's all up in the air 14:50 so we're gonna mix this in properly. 14:51 This is gonna give us that, 14:53 that body that we want there for the cornmeal 14:57 so, get it going nicely, whip it up there. 15:00 And all you're gonna do now is take this, 15:03 put it in a little bacon dish. 15:05 I have a nice little circular bacon dish. 15:07 We're gonna take this now, we're gonna spread up. 15:10 If you don't want to use a spray, 15:11 then just go ahead and put some little olive oil. 15:13 This is what I have, 15:14 I'm gonna work with it and put some olive oil, 15:18 or you could put some of that 15:19 maybe your homemade butter or something 15:21 or even coconut milk probably 15:23 because it has a nice good amount of oil or fats there. 15:28 Then we're gonna take this, all right. 15:30 Let me switch this up a little bit. 15:32 Now, here's the time for my spatula, 15:34 I'm just gonna pour this in nicely. 15:37 All right. 15:40 Look at this, even a bowl doesn't want to let go. 15:42 Everybody wants some of grandma's cornbread. 15:45 Oh, nice thick. 15:47 Oh, man, this is gonna be ready in no time, 15:50 and we pour that in there. 15:52 Oh, man, Thanksgiving, Christmas, 15:54 we're gonna celebrate early whatever time Easter, 15:57 I don't know, I'm not really big into the holidays 16:00 but I'll be making up holidays 16:01 so I can make some of this or invite my friends, 16:04 so they can make it for me. 16:06 I'm tired of cooking. 16:07 And we're gonna go ahead. 16:08 Now, we're gonna take this, 16:10 we're gonna put this in oven 300-350 16:12 but keep an eye on it, because it's done in no time. 16:15 So we're gonna take that and I have a nice little cool 16:18 finished product for you all and here it is. 16:22 This is how it should come out looking. 16:25 This is what I'm talking about here. 16:27 This is the cornbread that people, 16:29 I'm not gonna say, die for it, 16:30 but they would if they could. 16:32 This is very tasty delicious. 16:34 Matter of fact, 16:35 we shared it already with so many people 16:37 and they're asking for a recipe. 16:39 Just call A Taste of Paradise, they will take care of you. 16:41 We need to put it in our book or something like that 16:44 because this is a moneymaker here. 16:46 All right, so, that is your cornbread, 16:48 very simple and easy. 16:50 Can you do that or what? 16:51 A couple of ingredients and it's over. 16:53 As simple as that, 16:55 but you can just have cornbread but with cornbread alone. 16:58 I know it's good, 16:59 but we're gonna add a little extra. 17:01 We're gonna have some greens. 17:02 And what kind of greens are we talking about? 17:04 We're talking about that good old collard greens. 17:07 This here is a Southern favorite. 17:09 Everybody loves it. 17:11 Everybody wants it. 17:12 It's like, it's like 17:13 the cornbread is the left, 17:15 but then you got to get the right, 17:17 hook right there with the collard greens, 17:18 so now we're gonna make Never Settle for Less! 17:21 Grandma's Best. 17:23 Grandma's Best Never Settle for Less, 17:24 Collard greens. 17:26 All you need is about: 18:06 Woo! 18:07 Now, that was a mouthful there, 18:09 but don't worry, it's gonna be worth it all. 18:11 I know y'all are trying to write this thing down 18:13 or keep up but just follow along. 18:15 If you get it, for me this is how I learn. 18:17 I just need to watch people do it properly one time, 18:21 and by God's grace I'll learn how to do it. 18:24 You ever noticed 18:25 especially in a life of Jesus with the disciples, 18:27 they were like, "what should we do." 18:28 He's like what? 18:30 "Come follow me." 18:31 So you don't need no numbers and stuff like that, 18:32 just follow me 18:34 and I'm gonna show you how to do it. 18:35 So just try to follow, I watch others do it, 18:37 and I'm gonna try to do it myself, all right. 18:38 So we have the collard greens. 18:40 We're gonna take about two to three cups of water. 18:41 Let me get this stove running first. 18:45 All right, so I got that, 18:46 I already have the water in there. 18:48 Then I'm gonna take my about... 18:51 Let's see how much we have here. 18:53 We have about two pounds. 18:54 This is literally two pounds of collard greens 18:56 ready for you to go, and we're gonna take this, 18:58 we're gonna put this into the pot a little bit there. 19:01 And this has been washed, it says, triple wash 19:04 but sometimes I guess you can never be too sure. 19:07 So if you're unsure 19:08 then what I want to encourage you to do is 19:10 just wash it again, all right. 19:12 And I'm gonna put as much as I can in there 19:17 without making a mess. 19:18 As you know with collard greens it takes a little, 19:21 a little while there, it's gonna work its way down. 19:23 All right so for rest I'm gonna hold over here. 19:27 And here's a simple little tip 19:29 because we have to add the rest of the ingredients 19:31 so I have my coconut milk, 19:33 I have my tomatoes and all that stuff. 19:35 You see my pot, 19:36 I'm squeezed here for space on my pot, 19:38 so I'm just gonna take these items, 19:40 especially the small dry ingredients 19:43 like the onion powder, garlic powder. 19:44 I'm just gonna mix this all up in advance 19:46 before I pour it over the top there 19:49 and then we should be, we should be good. 19:51 We're gonna have the salt, all right. 19:54 And remember I said about two to three cups of water. 19:56 So I'm gonna mix all of these items in advance. 20:00 We have all of this stuff here. 20:03 All right. 20:05 We have some... 20:07 So we want the Braggs 20:08 but we'll work with what we have, 20:10 all right. 20:11 So we got that going there. 20:12 We have some nice turmeric. 20:14 Oh, turmeric is amazing. 20:15 Matter of fact turmeric is so good 20:17 especially for the ladies 20:19 that has what is known as Cox-2 or 3 inhibitor 20:21 which kind of stifles or hinders, 20:24 you know tumors and those items from growing. 20:27 You know, a lot of people dealing with fibroids 20:29 or cyst or you know 20:32 it's just all over the place and watch this, 20:33 a lot of people ask, 20:35 "What do we do about fibroids, cysts, 20:36 or tumors or whatever." 20:38 Now, did you know that fibroids 20:39 or these growths are not like some random thing 20:42 that just comes from the air and goes into ear. 20:44 You know from the air in your ear 20:46 and make its way down to the uterus 20:48 or to the stomach or something. 20:49 These are normal cells in a body 20:51 that have just overgrown. 20:53 Maybe it could be, 20:54 you know, people going through stress, 20:56 the estrogen increases a little bit. 20:58 It's just sometimes unfortunately common in ladies 21:01 as they move into their, in their, 21:03 you know, latter moments in life, 21:05 we call those tropical moments, 21:06 you know, it's not hot or cold, 21:09 it just switches up, 21:11 and one second it's a warm breeze 21:12 and they're like this, 21:14 the next second is a cold breeze 21:15 and they kind to try to warm up. 21:17 So when they move into this point there, 21:20 they show that turmeric is actually acts like 21:22 because it stifles those fibroids 21:24 or those cysts or those items from growing, 21:27 but you remember to keep with all diseases. 21:29 I'm gonna have to say it again is please try your best 21:33 if you can hold off on distress, 21:35 never settle for less, 21:37 only ask the Lord for the best, all right. 21:40 So what can you use? 21:41 Turmeric, however do not use this thing... 21:44 Some people find out turmeric is good. 21:46 So what do they do? 21:47 They go on a turmeric binge. 21:50 Turmeric in a salad, turmeric in their green. 21:53 They're drinking turmeric, taking turmeric pills. 21:55 Too much, too much I better cry. 21:57 Use it for its intended purpose 21:59 and other than that hold off on it. 22:01 And if you can check out some of our other recipes, 22:03 we've done Curry in a Hurry, 22:04 we use a little turmeric there as well. 22:07 So enough of the whole turmeric story, all right. 22:10 Here we go, we're gonna go ahead, 22:11 we're gonna mix those items up. 22:13 If you notice here, 22:14 my greens are making its way down. 22:17 So there shall be enough room to receive it, all right. 22:20 Then I'm gonna take this along. 22:23 I'm gonna put in, 22:26 but I should have put that one in first, 22:28 but this is just a all natural earth balance, 22:30 earth balance like, don't worry, 22:32 it's gonna make its way down. 22:33 I'm gonna take my onions and stuff here. 22:36 I'm gonna pour that over as well. 22:39 We're gonna mix those items up here shortly. 22:41 And then you remember, 22:43 you remember the nutritional yeast flakes, 22:47 we're gonna pour that there, 22:48 and we're gonna get our tomatoes going. 22:51 This is serious business, y'all. 22:54 I hope you are ready. 22:56 It may look a little funny, 22:58 but it's gonna and then you, 22:59 oh, man, oh man. Somebody help me here. 23:04 This is what grandma was doing 23:05 while we were outside playing around. 23:07 She was making some good food. 23:10 Then we're just gonna go ahead 23:11 and get that going there nicely, all right. 23:15 And what you want to do is 23:17 you want to cover this up a little bit. 23:19 It's gonna take a little while there, 23:20 but it actually moves quite, quite rapidly. 23:24 And in the process, 23:25 I'm just gonna clean up a little bit. 23:26 Let's talk about those, those greens. 23:28 Now when we think of greens, what do we normally think of? 23:31 We think of kale. 23:33 We probably think of broccoli. 23:35 We think of... 23:36 What are some other ones? 23:38 Spinach, all of these are excellent, 23:40 excellent, excellent. 23:41 But did you know that out of all of them, 23:45 collard greens is one of the most effective. 23:50 Most effective greens to use... 23:53 Who can guess, are you ready? 23:55 On three, one, two, three, 23:58 one of the most effective greens 23:59 at lowering your cholesterol. 24:02 Yes. 24:03 Lowering your cholesterol, 24:05 collard greens is one of the most effective. 24:06 Now, let's explain why? 24:08 Now, let me you something with all I explain and why. 24:10 When you heat that then you eat it, what it does, 24:13 it naturally by God's grace, 24:15 it binds to what is known as bile acids, 24:18 okay, what do we say bile acids. 24:21 So it binds to the bile acid. 24:23 As a result of binding to it, 24:25 it helps with the excretion of the what, Bile who? 24:29 Acid. 24:31 Now let's go back, 24:32 I don't know if you all have been paying attention. 24:33 Season one, season two, season three, 24:35 that when we went over bile, bile is not a bad thing, 24:39 bile is actually good, all right. 24:41 Bile is necessary, is stored in a gallbladder 24:43 and is excreted to breakdown what? 24:46 Who remembers to breakdown to what? 24:48 The fats, it helps to break down fats. 24:50 So as a result however you have acids 24:53 that are produced 24:54 now because collard greens binds to the bile acids, 24:58 it pulls it out of the system but let's now, 25:01 here's a trivia question of the day. 25:03 If you can get this, we have a gift for you. 25:05 I don't know what the gift is called, 25:07 A Taste of Paradise, 25:08 maybe they'll work something out 25:10 but was it a gift. 25:11 Bile is manufactured where? 25:14 In the what? 25:15 In the liver and cholesterol is necessary 25:18 for the production of bile, 25:20 so by default when you get rid of bile acids, 25:24 then you have a lower level of what in the blood? 25:27 Cholesterol. 25:30 You got quiet on me. 25:31 Yes, it's that simple. 25:33 I know y'all came to learn about the, 25:34 you know, grandmas, 25:36 you know, Never Settle for Less. 25:37 But did you know collard greens is helpful 25:40 in lowering your what? 25:42 Your cholesterol. 25:44 I'm so excited now, 25:45 because now I can enjoy it 25:47 and it's actually doing good for me. 25:49 So my greens is cooking, take a quick look at that. 25:51 That is almost, 25:53 it's on its way but I wanted to, 25:56 I wanted to share 25:57 because I know y'all are hungry, 25:59 I'm hungry. 26:00 Oh, man, that looks amazingly delicious, okay. 26:03 I wanted to share what it would look like 26:05 when it's all set and done. 26:07 This is that right there, that is your greens tasty, 26:11 delicious. 26:14 Let me get something to eat. 26:15 Man, this is amazing. 26:16 Look at that, nice, juicy, tasty. 26:19 Matter of fact, go ahead and have seconds. 26:22 I won't tell anybody 26:23 because I'm about to have seconds myself, 26:25 you know, I had to keep a little taste to close by 26:28 so we have our greens there. 26:30 Let's look at this grandma's best 26:32 Never Settle for Less Cornbread. 26:35 Here is my finished product there with the cornbread. 26:37 Whoo! 26:39 Matter of fact, who's asking for turkey now. 26:42 If you just have a good tandem, 26:44 a dynamic duo of good tasty melting in your mouth. 26:49 For matter I got to show you have this thing, look how. 26:52 Somebody check this out with me. 26:54 Look how spongy that is, look how tasty. 26:57 Man, this thing, this is not cornbread, 26:59 this is a corn cake, 27:00 I have the show this for you all 27:02 'cause the last time like I said, I apologize, 27:04 I made some corn rocks 27:06 and those things were heavy headers literally. 27:08 It hit heavy in the mouth 27:10 and you know when you have to use the restroom 27:11 but that's actually a good thing, 27:13 all right. 27:14 So you can have now cornbread and it's so tasty. 27:18 It can even dub or substitute as a cake but delicious, 27:22 healthy and tasty. 27:24 Now, when you take those two, you ready. 27:26 When you take those two, you join them up, 27:29 you get that nice sweet cornbread flavor. 27:31 Then you come back 27:32 as you know my favorite is what? 27:34 My favorite is savory food. 27:35 Then you come with that savory food 27:37 and don't worry, take those fist, 27:39 put them down and you just want to hug this food 27:42 and whoever made it for you. 27:43 You remember when grandma cooked those good foods, 27:45 what did she do, you came 27:47 and you said come and she said, 27:48 "Come sugar, give me some love." 27:49 She was talking about evaporated cane juice crystals, 27:51 I'm sure. 27:52 And as you come, and she'll give you some love 27:54 and you can enjoy. 27:56 So I don't know about you, Never Settle for Less! 27:58 Only eat Grandma's Best. |
Revised 2016-10-31