Participants: Barbara Nolen (Host), Jennifer White
Series Code: LCT
Program Code: LCT000015
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00:01 Are you a plan-ahead cook?
00:02 Well, no matter even if you're not. 00:04 Today, we're going to show you some great recipe ideas 00:07 for ready when you are meals with crock pot cooking. 00:10 Stay with us. 00:44 Welcome to "Let's Cook Together." 00:46 I'm Barbara Nolen and our guest today is 00:49 Jennifer White from Hardyville, Kentucky. 00:52 She teaches nutrition classes, has written a cookbook, 00:55 and has some wonderful recipes to share with us today 00:58 for ready when you are meals with crock pot cooking. 01:02 Welcome to our show today, Jennifer. 01:03 Thank you. Glad to be here. 01:05 What will we be cooking today? 01:07 Well, I just have to tell you that 01:10 I love my crock pot. 01:12 It is my most used tool in my kitchen 01:15 besides my favorite knife. 01:16 Well, this will be a good show for me 01:18 because I have one, but don't use it much. Well, great. 01:20 We'll do a good recipe to inspire you 01:23 to use your crock pot more. 01:24 Today we're going to do 01:26 crock pot Butternut Squash Soup. 01:28 Oh, really. Fantastic. 01:30 And would you like to read the recipe? 01:32 I'd be happy to. 02:00 Well, it sounds good. Well, let's start our recipe. 02:05 Like I said there are many advantages 02:07 to using a crock pot. 02:09 My favorite advantage is that it's ready when you are. Right. 02:13 You can put the ingredients in at sometime 02:16 when you have a few minutes. 02:18 But then when you're tired or you don't have time, 02:21 but you need to eat or your family needs to eat. 02:24 It's all ready and hot. Ready and waiting for you. 02:26 Great for working mothers 02:28 that would have to go to a job and-- 02:29 Excellent. Yes. 02:30 Come home to the meal already ready. Exactly. 02:33 Another advantage to crock pot cooking 02:35 is that you really don't have to use as much oil 02:38 as you would use in other. 02:39 In fact, you can eliminate it all together in most recipes. 02:42 Oh, that's a good thing to know. 02:44 And then the slow cooker cooks slowly, 02:47 so you don't have to-- the flavors mingle better. 02:52 And you don't have to worry about it burning, 02:54 which is something that I really appreciate. Right. 02:58 So obviously our Butternut Squash Soup 03:01 will have butternut squash in it. 03:03 And I thought I'll tell you how to choose 03:04 a good butternut squash. 03:06 It's good to get the ones that are heavy, 03:09 that are free of blemishes, and they are very firm 03:13 because you know that it's fresh. 03:15 One advantage to this vegetable is that 03:19 you don't have to worry about this fresh vegetable spoiling. 03:23 You know if you go grocery shopping once a week, 03:25 you need to use up that lettuce, use up that celery, 03:28 but this will store for months, in a cool, dry place. 03:32 So you can really stock up on it and use it as a vegetable, 03:35 if you need something 03:37 and you're all out of your other vegetables. 03:39 So we'll start making this recipe 03:41 by peeling our butternut squash 03:43 which isn't very hard, if you have the type of peelers 03:46 that the handle is here 03:47 and you just peel down like this. 03:49 You'll peel your butternut squash 03:52 and then take a spoon to scoop out the seeds 03:54 and cut them up into chunks, as we have done here. 03:58 We've used one butternut squash, 04:00 cut it up into chunks and that's the first ingredient. 04:04 And you don't have to have an exact amount 04:06 because one medium sized butternut squash 04:09 will do just fine. 04:11 What a great pretty orange color. It is. 04:13 This is a very colorful soup. We'll enjoy seeing this one. 04:17 Then we put in a half of a medium onion 04:22 and a half of a green bell pepper. 04:27 You can use red, if you like, but I used green 04:29 because we're putting tomatoes in, 04:31 so it gets some color. Wise color. Right. 04:33 One teaspoon of basil 04:36 and you can crush it between your fingers, if you like. 04:38 And sometimes I've used fresh herbs in this recipe, 04:41 but for convenience and quickness, 04:44 we'll use the dried. 04:46 And then one teaspoon of parsley. 04:49 And an eighth of a teaspoon of oregano. 04:54 We'll add our four cups of water 04:57 and you can add the tomatoes, if you'd like. All right. 05:03 See, if I can do this without splashing it. 05:06 There we go. 05:09 And then we'll put some corn in which is optional. 05:12 Three and half cups of corn, 05:16 I like the color that adds to it. 05:19 And we'll stir it up. 05:22 We'll add our salt after it's done cooking. 05:24 Sometimes salt can make corn a little bit tough. 05:28 I really like this recipe because butternut squash 05:30 is such a good source of vitamin A and fiber. 05:35 So I like to add that into our diet, 05:38 as much as we can, more fiber, more vitamin A. 05:40 Most orange vegetables are high in vitamin A. 05:43 Now crock pots, all crock pots I found are different, 05:49 so you could say cook it for 8 hours in one crock pot 05:52 and it will done in one and not done in the other. 05:55 So sometimes it takes a little experimenting, 05:57 but in general, you can cook this for 8 to 9 hours on low. 06:02 And it should come out nice, if you have an older crock pot 06:06 you may want to cook it on high because older crock pots 06:09 just don't heat up as well as the newer one. 06:11 Mine will bring it to a nice boil. 06:13 Is there a difference in how much liquid you use, 06:15 when using a crock pot? 06:17 Or would you just use a regular recipe as other, you know. 06:20 Yes, there is a difference. 06:22 You don't have to use as much liquid 06:23 when you're cooking with a crock pot. Okay. 06:26 It cooks at a very slow low temperature. 06:29 So it retains more of the liquids. Okay. 06:31 So we'll cook this and then when we're done cooking it. 06:35 We'll add a half a teaspoon salt 06:37 or you can add it to your taste because, 06:40 often there is a different amount of salt in the tomatoes. 06:43 If you're using home canned tomatoes 06:45 and you know how much of salt is in it, 06:46 but sometimes you don't know how much salt is in something. 06:49 So you would want to salt it to taste. 06:51 Put about half a teaspoon, should work well. 06:54 And it's such a colorful dish. Yeah. 06:56 And you saw how easy it was, 06:58 the thing that takes the longest is peeling the butternut squash, 07:00 but besides that you just put it all in. 07:03 You can have something quickly if you plan ahead. 07:06 You can have a wonderful hot meal 07:07 just like that for you to ready. 07:09 Well, you've inspired me to try to use my crock pot more. 07:11 Well, let's show the finished product 07:14 of our soup now. All right. 07:16 It's very, very colorful. 07:18 I think it's beautiful enough to serve for company. 07:19 Oh, that looks delicious. 07:24 It's very colorful. Yes. 07:26 We put a little spring of herb on there. 07:30 And it's actually a full meal in itself. 07:32 It's so filling. 07:36 Well, what is the next recipe we're gonna make? 07:38 Well, let's show another way 07:40 that we can use our crock pot. Okay. 07:43 The way that I use it probably the most is to cook beans. 07:46 Oh, okay. So let's do that. All right. 08:14 Okay. 08:16 We do dry beans often in our crock pot 08:19 because they are such an easy main dish. 08:22 They are very quick and simple and very good for us 08:25 because beans are high in fiber 08:28 and low in fat and good source of vitamins and minerals. 08:32 So I'm gonna show you, 08:35 how to do some beans in a quick and easy way. 08:37 You buy the packages of dry beans from the store. 08:41 I'm doing dry beans. 08:43 Instead of using canned beans 08:45 helps you to control the amount of salt used. 08:47 And I think they taste so much better too. 08:49 You can get the nice and tender. 08:51 So I pour them out on a towel and sort through them. 08:55 You know they are an agricultural product, 08:57 so there might be some stones or dirt in them. 09:00 And take those out. 09:02 And I think that's the easy way to do it. 09:04 My girlfriend taught me how to do it this way, 09:06 rather than putting them all over the counter. 09:08 And once you have them clean. 09:10 You just can dump them into your colander. 09:12 And rinse them under some running water. 09:16 And then add them to your crock pot. 09:19 And for 4 cups of dry beans, 09:21 we'll add about 10 cups of water. 09:23 All crock pots cook differently, 09:25 so again you may do some adjusting, 09:28 but in general that should work just fine. 09:32 Now we'll put this in our slow cooker 09:36 and cook it on high for 6 to 12 hours. 09:40 It's wonderful that we can have such a wide range in time. 09:45 Yes, on high too. Right. 09:47 I didn't know that you could do that. 09:49 The longer you boil beans 09:50 the more tender and good they are. 09:53 So-- So these dry beans, 09:54 will they get about twice the size 09:55 or three times the size? About that. 09:57 About one cup of beans equals about two 10:00 and a quarter cups of cooked beans. 10:03 One cup of dry beans equals that. 10:04 You know I cooked beans once, 10:06 dry beans and I cooked those little rascals 10:10 and cooked them and cooked them 10:11 and cooked them and they never did get soft. Oh. 10:14 Maybe you can give me an idea of what I did wrong 10:17 or what the problem was? 10:18 Well, it could be a number of things. 10:21 The beans could have been old, 10:22 so it would be of no fault of yours. 10:24 Nothing you can do about it. 10:26 They just had some old beans on the shelf. Okay. 10:28 So that might be it. 10:30 Other things that you can do 10:31 to help make sure that your beans 10:33 turn out nice and tender is not to add any acidic product 10:37 to your beans like lemon juice or tomato sauce or anything. 10:42 So in this recipe, we'll make sure 10:43 we add the tomato sauce at the end. Okay. 10:46 But it's likely you got some old beans. 10:48 That happens. Oh, it's okay. 10:51 So we'll put this in a crock pot and we'll cook it. 10:53 And it's nice that we can just have it ready whenever we want. 10:55 The longer you cook it the better they are. 10:57 They are so nice and tender. You want to cook them on high. 11:00 But some of the old crock pots just don't cook high enough. 11:04 The beans need to boil, 11:06 in order to be well digested, by your body. 11:13 They really do need to boil. 11:14 So make sure that if you're trying 11:17 to cook beans in a crock pot, 11:18 then you have one in the newer models 11:20 that cook well, right? Get hotter, yes, okay. 11:22 Well that's the good thing to know. 11:23 So we're gonna put this over here 11:26 and pretend that it's coking in our crock pot. 11:29 And while when our beans are done cooking, 11:32 we're going to add some sauted onions. 11:35 So we'll get our onions sauteing in here. 11:41 And then once they get a little soft, 11:45 we will add our garlic and of course, 11:49 if you want to, you can add 11:50 lots of garlic and onions to your beans. 11:53 We like to add whole cloves sometimes. 11:56 If you put these in at the beginning of your cooking time, 12:00 they tend to loose their flavor. 12:01 So that's why I cook the beans first 12:04 and then add the sauted onions and the garlic. 12:07 Maybe you can show us what our cooked beans look like, 12:10 while I saute this onion. 12:14 This is what they'll look like when they're cooked. 12:17 And of course, we can eat them this way-- 12:20 Just boiled. Without anything to them. 12:21 Sure. A little salt and they're delicious. 12:23 They smell very good. 12:24 But if we want to add a little more flavor to them, 12:27 we can saute this onion and garlic together 12:31 and add that to the beans. 12:33 While this is sautéing, we can, whoa, jumping garlic. 12:38 We could add the one teaspoon of parsley, 12:43 the half a teaspoon of basil 12:45 and a quarter teaspoon of oregano. 12:49 And then we'll put our onion and garlic in there 12:54 and stir that up. 12:56 Things are smelling good. 12:59 I think they make a good pot of beans. 13:02 And then a few other things we want to add to that 13:04 to give it a little more flavor is a tablespoon of honey. 13:09 And, yes, we'll add the tomato puree as well. 13:12 You really don't have to. 13:14 The honey is optional, but it does give it a-- 13:16 does kind of, tend to bring the flavor out of a little. 13:20 So you want me to go ahead and add this now? 13:21 Yes, that's a cup of tomato puree 13:24 which is simply tomatoes. 13:26 So we know it's a helpful product. 13:30 I'm gonna mix that up. 13:32 Now for best results, of course, we want to add the salt too. 13:36 One and a half teaspoons of salt. 13:37 For best results, we'll want to cook 13:39 that a little longer to help the flavors mingle. 13:41 Even though, we've already sauted the onions, 13:43 so they don't really need to cook anymore. 13:45 It does taste better if you let the flavors mingle. 13:48 So if you're coming home from work or something, 13:51 just add these ingredients to it 13:53 and while you relax or everybody gets together for dinner. 13:57 It can be cooking and so it can be ready to go, 13:59 when you are. 14:00 Well, that's wonderful. 14:02 And we have our final product here. 14:04 Well, you can see what it looks like. 14:06 Oh, yes. Nicely. Ready to eat. 14:10 As my husband would say it looks enough to eat. 14:13 Yes. Very good. 14:14 I like beans, they are so nutritious. 14:16 And they're very easy. They really are. Very easy. 14:19 A real southern type of dish. Yes. 14:21 When you really-- Bean comrade. 14:24 When I'm pressed for time I usually will make beans. 14:26 And my husband likes them so that really helps a lot 14:28 that he's like's them. 14:30 But you know dinner is not the only thing 14:32 you can cook in a crock pot. 14:34 In the morning when you really don't feel like cooking, 14:37 you can have breakfast ready and waiting for you. 14:39 All ready for you, when you wake up. 14:41 It's smelling good down there. Yes. 14:42 So maybe can make our breakfast recipe. 14:44 I always hear about that, but I've never tried it. Okay. 14:49 We're going to fix Creamy Breakfast Rice. 14:51 The ingredients are: 15:00 So that's simple enough. 15:01 It is really simple, quick and easy. 15:04 You know, most people think of rice for breakfast 15:06 usually it's a side dish to a loaf 15:09 or something like that to beans. 15:12 But it's delicious for breakfast. 15:15 And so we're going to use two cups of rice. 15:19 Now if you have the privilege of knowing 15:22 where to obtain short grain brown rice, definitely, 15:26 try the short grain brown rice. This is even better. 15:28 Oh, it's delicious with creamy breakfast rice 15:30 'cause it has that chewy texture and it's a little bit sweet. 15:34 So it's really good. 15:35 But if you can't the long grain works great too. 15:38 Let me just add a little bit of salt to your taste. 15:42 I use about one teaspoon. 15:44 And then the ratio is for every one cup of grain, 15:50 use four cups of water. 15:53 So we are putting in eight cups of water. 15:57 And that's it. 15:59 Is that quick or what? You just put it in. 16:01 Yes, so many people complain that they don't eat breakfast 16:03 'cause they just don't have time to fix it. 16:04 So this would be a wonderful 16:07 solution to their problem. Exactly. 16:08 To put something quick like this on at night, 16:10 when you get up in the morning, it's all ready for you. Exactly. 16:12 You just put it in your crock pot 16:14 and you can really cook it on low or high all night. 16:17 Really? Yes. 16:18 If you cook it on high, you'll get a crispy edge 16:21 around the outside. 16:22 And my children like to take that out and eat that separate. 16:25 They would just really like that. 16:27 One way to make sure that your rice doesn't stick 16:30 to the edge of your crock pot 16:32 is to coat the inside with lecithin. 16:34 It works really well, but if you don't have lecithin. 16:36 You can do this little trick. 16:38 Turn it off about a half an hour 16:40 before you're ready to eat and the rice-- 16:42 Rice will soften. Right. 16:44 That will pull away from the sides. 16:46 You know, ready to eat 16:47 box cereal is so expensive. That is. 16:51 And this is just a good alternative 16:52 and it's also very difficult to find box cereal 16:55 that doesn't have refined products in it, 16:57 such as refined flours or sugar. 17:00 So this doesn't have refined products in it and much less-- 17:04 It also has a lot of preservatives as well. 17:06 Right. The box cereal. 17:07 So this is just nice and good for you now. 17:10 If you think that's gonna be a problem 17:12 to not have a sweet cereal. That's okay. 17:15 Just add some raisins and dates and dried fruit, 17:20 other kinds of dried fruits or fresh fruit 17:21 and it'll sweeten your cereal, right up. 17:24 Or you can add your own honey to it. 17:26 But that way you can control the sweetener. 17:29 And it's much less sweet. 17:30 It's a natural sweetener 17:32 that's slowly released in your body. Right. 17:33 Not the refined sugar 17:35 that you get from the box cereals. 17:38 We have our finished product that we've put some fruit on it. 17:40 Yeah. Let me show it. 17:42 This looks so good. 17:44 And this is just one way that you can garnish it. 17:49 Of course, there are innumerable ways 17:52 that you just put whatever is your favorite 17:54 type of fruit on it. 17:55 I imagine you would put milk with this or soy milk. 17:57 Sure, if you'd like. 17:59 Sometimes what we like to do 18:01 is eat it like we would grits on a plate. 18:03 It's very thick, so on a plate with a little salt on top. 18:06 Just a little. Yes, yes. 18:08 It's a wonderful good breakfast. 18:10 But of course, rice isn't the only thing 18:11 you can make for breakfast. 18:13 We can make some-- What other ideas do you have? 18:15 We can make some apple oats. Oh, great. 18:18 Okay, well the recipe for it calls for: 18:38 You know for some people breakfast is oatmeal, 18:41 but then some people don't really like oatmeal. 18:44 So I think that this recipe is a good way 18:47 to help those who don't like oatmeal enjoy it a little more. 18:50 It's the kind of naturally sweet. 18:52 Try to fancy it up. Yes. 18:54 We'll start with four cups of rolled oats. 18:59 Now oats break the rule 19:01 of the four to one ratio for cooking grains. 19:05 That rule really holds best for whole grains that varies. 19:10 But this, the four cups of rolled oats 19:14 only require seven cups of water. 19:18 So we'll put our water in. 19:20 Now we want to make it sweet, 19:22 but we don't want to put sugar in it. 19:25 One good way to do it is to add juice. 19:27 And I chose apple juice, 19:29 but we've made it with orange juice, pineapple juice. 19:32 We even made it with grape juice once 19:34 and it was really interesting color. 19:36 But everybody liked it. 19:38 But it's a good natural sweetener. 19:40 And I used two cups of apple juice in this recipe. 19:46 Again, we can add more natural sweetener 19:49 by using fresh fruit. 19:51 So we're adding some-- Fresh apples. Yes. 19:54 Some apples to that. 19:56 And so it's a great way to get the fruit in our diet 19:59 at the same time as making our oatmeal sweet. 20:05 And a half a teaspoon of salt really helps, 20:08 give it a little bit of a buttery flavor. 20:11 Now we'll put that in our slow cooker 20:13 and cook it on low for seven to nine hours. 20:18 And if you wake up in the morning, 20:20 you are going to smell a wonderful-- 20:22 Such a way to wake up. Yes. 20:24 Going through the house, you're just gonna be 20:26 ready for breakfast and there's no work involved. 20:30 Right in the morning, when you don't feel 20:31 like doing work, it's all ready. 20:33 When it's done cooking, 20:36 then we'll want to add some vanilla, 20:38 when it's all done cooking. 20:40 And will add also some chopped nuts to it. 20:46 You can add nuts at the beginning of the cooking time 20:50 and they get an interesting soft texture. 20:52 But if you like your nuts crunchy, 20:54 then you can add them after they're done. 20:57 It's just a really good option. 20:59 A really good way to help get off of the sugary breakfast, 21:04 by putting in your own fresh fruits. 21:07 Maybe a little bit of honey 21:09 and using juice to cook the grains with. 21:12 And it's so easy and so much less expensive 21:14 than the box cereals. 21:16 And these nuts have a lot of benefits 21:17 to them too, don't they? They do. 21:19 They are very high in fiber. 21:21 So you're not only getting a lot of fiber in these oats, 21:24 but you're getting fiber in the nuts. 21:26 Fiber in the apples as well. Yes, right. 21:30 A lot of times 21:31 even when the breakfast cereals are made with grains, 21:35 a lot of times the grains are still refined. 21:38 So we know that the oats are not refined, 21:40 so they retain the fiber, 21:42 they retain the essential fatty acids 21:44 and the minerals. So it's good to eat. 21:47 It is close to the way 21:48 that God provided us with it, as possible. 21:51 So this is a wonderful thing 21:52 you're doing for your family by doing this thing. Yes. 21:54 So let's see what the final product looks like. 21:58 All right. Oh, it looks good. 22:00 So good and wholesome. 22:01 Now we can put some 22:03 a little bit of soy milk on that. 22:04 Yes. Okay. 22:09 And all of that looks good. 22:10 You could add some toast 22:14 and maybe a fresh banana or a fresh orange. 22:17 And you have just a wonderful breakfast. 22:19 Very good for you. 22:20 You won't get the sugar high and low about mid-morning, 22:24 if you eat a hearty breakfast like this. 22:26 The fiber will just keep it you and keep you going. 22:29 I suppose if you want a twist on it, 22:30 you could add some cardamom to it. Sure. Yes. 22:34 For a cinnamon like flavor. Right, right. 22:37 And you can vary that, 22:38 there are different kinds of fresh fruits. 22:39 Sometimes we'll cook it without fruit 22:42 and then add blueberries when we're done. 22:44 That's our favorite. That's just so nutritious. 22:46 We could take the frozen blueberries out of the freezer. 22:49 Put them on your hot oats 22:50 and they just kind of get the little frosty look 22:52 on the outside of them. We really like that a lot. 22:55 Or any kind of fresh fruit that you have, 22:57 will work just wonderfully with these oats. 23:00 So an inexpensive, yet good for you, 23:02 breakfast that's easy with -- Oh, fantastic. 23:06 Using the whole grains that's the way 23:08 that God prepared them for us. 23:10 Well, we're going to take a short break now 23:12 and we'll be back in just a moment. 23:15 We hope you've enjoyed cooking with Jennifer White. 23:18 Now let's take a moment 23:19 to review our crock pot cooking recipes. 23:22 For the Butternut Squash Soup. 23:55 For the Slow-Cooker Red Beans. 24:25 For the Creamy Breakfast Rice. 24:37 For the Overnight Apple Oats. 24:58 If you would like information 25:00 on how you can contact Jennifer 25:02 or if you would like to receive today's recipes. 25:04 Please write to3ABN, Post office Box 220, 25:08 West Frankfort, Illinois, 62896. 25:12 Or call 1800-752-3226. 25:17 Again that's 3ABN, Post office Box 220, 25:21 West Frankfort, Illinois, 62896. 25:24 Now let's take a look at our finished recipes with Jennifer. 25:31 Welcome back. 25:33 Well, Jennifer, do you have anything else 25:35 you want to tell us crock pot cooking? 25:38 Well, you know, crock pot cooking 25:39 really can make life easier. 25:42 Because you can have things cooking 25:44 while you're away or while you're busy. 25:46 And you don't have to worry about watching it, 25:49 being afraid that's going to burn or overcook. 25:51 Even while you're sleeping. Right, right. 25:54 It's a really good way to cook things, 25:58 when you're on a busy schedule. 26:00 And I really, like I said 26:02 I use my crock pot nearly everyday, it's very convenient. 26:04 So I encourage you to try to use your crock pot. 26:08 I intend to start one more. Wonderful. 26:10 Well, how about if we look at the products that we made. 26:13 All right. Let's do that. 26:16 First, we'll start with our Butternut Squash Soup. 26:19 It's a wonderful, helpful dish that is quick to make 26:23 and we can make in the crock pot. 26:24 It's full of vitamin A, has a good amount of fiber 26:28 and it even has some calcium in it. 26:30 One cup of butternut 26:32 actually has 84 milligrams of calcium in it. 26:36 So it's a very helpful dish and very colorful, beautiful, 26:40 even pretty enough to serve for company. 26:42 And you can have it cooking while you're at church, 26:44 so that when you're company gets home, 26:46 you have a hot dish ready 26:49 and waiting for them, no cooking needed. 26:51 That's wonderful. Yes. 26:52 And then next we made some beans in our crock pot 26:58 which really is the idea of crock pot food. 27:01 They cook so nicely in the crock pot, 27:03 much better than they do in the pan. 27:05 Very nice texture. 27:07 They just get softer, don't they? 27:08 Yes, yes. 27:09 And they're really the perfect main dish 27:12 'cause they are good source of minerals and protein, 27:15 high in fiber, low in fat. 27:18 So we made our beans there, our red beans. 27:22 And then we decided 27:23 that we would make some breakfast in a crock pot. 27:26 So we made Creamy Rice and garnished it with some fruit 27:30 and of course, you can be creative with that 27:32 and vary your fruits and nuts. 27:34 And we made the traditional oatmeal breakfast 27:37 that we sweetened up with some fresh apples 27:39 and some good apple juice, so we could sweeten it naturally 27:43 and it's just a good high fiber breakfast 27:45 that will stick with you through the day. 27:47 I know we will all enjoy trying these. I know I will. 27:51 Well, our time is almost up for today. 27:52 I can't believe it's almost gone. 27:54 Thank you for coming, Jennifer. Thank you for having me. 27:57 And I hope you will join with us next time 27:59 and "Let's Cook Together." |
Revised 2014-12-17