You won't believe
what we're doing today,
00:00:01.33\00:00:03.33
go grab a pen and paper
and stay tuned to find out.
00:00:03.37\00:00:07.24
My name if Yvonne Lewis
00:00:07.30\00:00:08.70
and you're
watching Urban Report.
00:00:08.74\00:00:10.67
Hello and
welcome to Urban Report.
00:00:34.66\00:00:36.73
My guests today are
Crazy Curtis and Paula Eakins,
00:00:36.80\00:00:40.30
oh did I say that?
00:00:40.37\00:00:41.70
Who's crazy... she's
crazy, I'm the sane one.
00:00:41.74\00:00:44.34
Wait, did I say that?
00:00:44.37\00:00:45.81
Did you? It came
out of your mouth,
00:00:45.84\00:00:48.11
your lips were moving...
00:00:48.14\00:00:50.08
Okay, you know what? my
bad, let's do it... no...
00:00:50.11\00:00:52.98
seriously, this... I'm
so happy to have you guys
00:00:53.01\00:00:55.88
You did fix it right
away, that's a good thing.
00:00:55.95\00:00:58.45
I did... you're the
hosts of Abundant Living
00:00:58.49\00:01:01.02
it is our Program of health
and wellness and cooking program
00:01:01.06\00:01:04.69
on our parent network of
3ABN and on Dare to Dream
00:01:04.73\00:01:09.40
and so welcome to
Urban Report on your Set.
00:01:09.43\00:01:12.23
That's right. Yeah.
00:01:12.27\00:01:14.10
You know why I'm
excited is because
00:01:14.14\00:01:16.30
we never do this, like, I
get to go to everybody's Set
00:01:16.34\00:01:19.77
I've never come to you guys'
Set and interviewed you on Set
00:01:19.81\00:01:24.38
doing your thing, That's right.
00:01:24.41\00:01:26.28
so we're going to do your thing.
00:01:26.31\00:01:28.08
Oh, it's more me
doing the thing...
00:01:28.12\00:01:29.75
Oh, what's he doing?
00:01:29.78\00:01:31.12
He's kind of doing a little
something, something but...
00:01:31.15\00:01:33.15
But it's more you... Yes.
00:01:33.19\00:01:34.82
I may be crazy I
still have my ears
00:01:34.86\00:01:36.49
this talk that's going
on... I'm still listening...
00:01:36.52\00:01:38.79
So, we shouldn't be
talking about you, right?
00:01:38.83\00:01:41.90
Right... to you... I
ask, we talk together...
00:01:41.93\00:01:45.20
All right... all
right... my bad, okay so...
00:01:45.23\00:01:49.47
we are going to have
fun today, I'm so excited
00:01:49.50\00:01:53.64
so, what is cooking today?
00:01:53.71\00:01:56.01
Well, we are going
to fix a pasta dish...
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Okay...
00:01:58.98\00:02:00.42
that's actually for
individuals who are gluten free.
00:02:00.45\00:02:03.05
Individuals who have
problems with that gluten,
00:02:03.08\00:02:05.79
people who have problems with
the foods that they're eating
00:02:05.82\00:02:08.86
that cause some
bloating and constipation
00:02:08.89\00:02:12.29
or diarrhea or different
things, or stomach upset,
00:02:12.33\00:02:14.73
so they really want to do pasta
00:02:14.76\00:02:16.93
but they can't do pastas
because of the actual wheat
00:02:16.97\00:02:20.30
so we have a corn pasta
that we are going to be using.
00:02:20.34\00:02:23.61
Oh, wonderful, you
know what, before we start,
00:02:23.67\00:02:25.91
one of the things
that's interesting to me
00:02:25.94\00:02:28.18
is this whole
thrust of gluten free,
00:02:28.21\00:02:30.98
everything is gluten free,
00:02:31.05\00:02:32.91
and a lot of people
don't know that gluten is wheat
00:02:32.95\00:02:35.52
So, I'm so glad you said
that... because gluten is wheat
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and a lot of people think
that it's just... I don't know,
00:02:39.85\00:02:43.26
I don't know what they
think it is, but it's wheat...
00:02:43.29\00:02:45.49
Tell her what you saw just
a couple of days ago, Honey.
00:02:45.53\00:02:47.66
Well, I heard you said
about gluten free but, Yvonne,
00:02:47.73\00:02:50.13
I actually saw
gluten-free water the other day.
00:02:50.20\00:02:52.93
We should have
taken a picture of that,
00:02:52.97\00:02:55.70
Gluten-free water.
00:02:55.74\00:02:57.54
They're just
commercializing it so much
00:02:57.57\00:03:00.41
they want everybody to know
00:03:00.48\00:03:02.44
this water is gluten
free, well, duh! it's water.
00:03:02.48\00:03:06.18
It's in barley and rye too
it's in all three grains so
00:03:06.21\00:03:09.75
we just went over it,
Ma. Wheat, Barley, grain.
00:03:09.78\00:03:13.46
So, wheat, barley and
rye... all have gluten?
00:03:13.49\00:03:17.03
Now, oats, it's a gray area,
00:03:17.06\00:03:21.63
because oats has
about two percent gluten
00:03:21.66\00:03:23.73
so, some people
can still take oats,
00:03:23.77\00:03:26.33
no problem, no
sensitivity, others cannot,
00:03:26.37\00:03:28.84
so oats is kind of
like in the gray area,
00:03:28.87\00:03:31.27
about two percent gluten,
00:03:31.31\00:03:32.71
but anyway, we have
also cross contamination
00:03:32.74\00:03:35.01
based on the Facility, so
you always have that as well.
00:03:35.04\00:03:38.71
So how do you know if
you're gluten sensitive?
00:03:38.75\00:03:41.18
How would our
Viewer or Listener know
00:03:41.22\00:03:44.59
that, "Hey, I've got
a gluten sensitivity?"
00:03:44.62\00:03:47.42
Okay, two things,
number one quickly,
00:03:47.46\00:03:50.19
we have Celiac Disease
it's an Autoimmune Disorder
00:03:50.23\00:03:53.86
about one
percent of the population
00:03:53.90\00:03:55.73
and so, therefore,
you have the bloating,
00:03:55.76\00:03:59.60
the gas, the diarrhea, fatigue,
00:03:59.63\00:04:02.87
headache, osteoporosis,
that kind of thing,
00:04:02.94\00:04:06.01
and it can also damage the
lining of the small intestines
00:04:06.04\00:04:09.81
all right, and you
have to be diagnosed,
00:04:09.84\00:04:12.01
the Gold Standard is to
actually have an endoscopy
00:04:12.05\00:04:14.42
and it takes some
biopsies of the duodenum
00:04:14.45\00:04:16.99
first portion of
the small intestines
00:04:17.02\00:04:19.42
that would be confirmed
or you can take a blood test
00:04:19.45\00:04:22.32
there's antibodies in
the blood tests, all right,
00:04:22.36\00:04:25.16
an antigen for
that, now if you're not...
00:04:25.19\00:04:27.76
if that's negative, you
do not have Celiac disease
00:04:27.83\00:04:31.37
but you still have
an allergic reaction
00:04:31.40\00:04:33.07
or sensitivity to
gluten, then we call that
00:04:33.10\00:04:35.80
non-Celiac Gluten sensitivity.
00:04:36.00\00:04:39.91
Ah, non-Celiac
gluten sensitivity.
00:04:39.94\00:04:42.54
You don't have Celiac
Disease, but you still have the
00:04:42.58\00:04:44.01
sensitivity to gluten,
00:04:44.05\00:04:45.65
still it's just the same,
and that can be up to 6 percent
00:04:45.68\00:04:49.55
that's the marker
dealing with that group
00:04:49.58\00:04:52.29
gluten sensitivity, you
still have the bloating,
00:04:52.32\00:04:54.69
diarrhea,
headaches, fatigue, et cetera,
00:04:54.72\00:04:57.86
although you haven't been
diagnosed for Celiac Disease
00:04:57.89\00:05:00.63
you still have the sensitivity,
00:05:00.66\00:05:02.26
that's where
that group comes in.
00:05:02.30\00:05:03.97
That's good information
so, would a lot of people
00:05:04.00\00:05:10.21
who have these obscure
symptoms that don't really know
00:05:10.24\00:05:14.08
what they have,
00:05:14.11\00:05:15.51
is this really,
perhaps, what they have?
00:05:15.54\00:05:18.08
When they have little
bit of irritable bowel,
00:05:18.11\00:05:21.92
or a little bit of
wooziness, or you know...
00:05:21.95\00:05:25.72
you hit it on the head because
00:05:25.75\00:05:27.09
some of this mimics
irritable bowel syndrome,
00:05:27.16\00:05:30.46
"Oh, I have
irritable bowel syndrome"
00:05:30.53\00:05:32.43
well, it could be
a gluten sensitivity,
00:05:32.46\00:05:34.36
gluten sensitivity, but again,
00:05:34.36\00:05:36.77
there's no diagnosis for that,
it's a diagnosis of "exclusive"
00:05:36.83\00:05:41.27
you exclude wheat allergens,
you exclude Celiac disease,
00:05:41.30\00:05:46.17
what's left?
non-Celiac Gluten sensitivity,
00:05:46.21\00:05:49.74
you still have
those sensitivities,
00:05:49.78\00:05:51.98
and the only
good cure for that is
00:05:52.01\00:05:54.18
simply to abstain
from gluten products.
00:05:54.22\00:05:57.72
Okay. So that's a label for our
00:05:57.79\00:06:00.69
certified "gluten free,"
00:06:00.72\00:06:02.82
it doesn't mean
that's free of gluten,
00:06:02.89\00:06:05.26
it still could be 20 parts
per million in that product
00:06:05.29\00:06:10.50
so it's not free but
it has a smaller amount
00:06:10.57\00:06:13.84
but that still can cause
some type of sensitivity.
00:06:13.87\00:06:16.81
Also, too, remember now,
00:06:16.84\00:06:18.17
right now, right about now,
00:06:18.21\00:06:19.54
because of this
whole gluten-free thing,
00:06:19.57\00:06:20.91
half of America think
that's they're all gluten free
00:06:20.94\00:06:23.35
so now... "I believe I've
got that intolerance going on,"
00:06:23.38\00:06:26.08
so you really need to be checked
to see whether you are or not
00:06:26.11\00:06:29.72
as Curtis said,
eliminate the gluten for a while
00:06:29.75\00:06:32.52
see how your body responds
00:06:32.55\00:06:34.06
go back on it a little bit
00:06:34.09\00:06:35.49
and see whether
there's a difference
00:06:35.52\00:06:36.86
because it's a big
commercial thing out there now
00:06:36.93\00:06:39.23
on gluten free,
everybody's on the bandwagon.
00:06:39.26\00:06:41.70
So, we've got some
stuff for them, right?
00:06:41.73\00:06:44.13
All right, you know
what, let's put up the recipe
00:06:44.17\00:06:47.40
because I want to get to say it.
00:06:47.44\00:06:49.50
Go say it, go say it.
00:06:49.54\00:06:50.87
Penne Rigate Tomato Toss
said in an Italian accent
00:06:50.91\00:06:53.64
Oooh, you got to do that again,
00:06:53.68\00:06:55.01
I can get excited, just
say the word one more time,
00:06:55.04\00:06:58.35
this is Urban,
but Urban consists of
00:06:58.38\00:07:01.65
all kinds of people,
00:07:01.68\00:07:03.18
so we're going to talk a
little bit about the Italiano
00:07:03.22\00:07:05.79
this is: Penne
Rigate Tomato Toss
00:07:05.82\00:07:08.79
and this is the recipe:
00:07:08.82\00:07:10.79
1 sixteen-ounce
package of gluten free
00:07:10.86\00:07:13.63
Penne Rigate corn pasta,
00:07:13.66\00:07:15.60
3 tablespoons of olive
oil, 3 garlic cloves, minced,
00:07:15.63\00:07:19.77
1/2 cup of scallions, chopped,
1/2 cup of onion, chopped,
00:07:19.80\00:07:23.81
3 large tomatoes,
diced, 2 cups of tomato sauce,
00:07:23.91\00:07:27.78
1/2 teaspoon of sea salt,
00:07:27.81\00:07:29.91
4 basil leaves,
fresh and chopped.
00:07:29.94\00:07:32.98
Wooo, that sounds good.
00:07:33.01\00:07:35.22
Now because, I was
saying, "Penne Ri gate"
00:07:35.25\00:07:38.62
well you were giving
like a different flavor...
00:07:38.65\00:07:41.49
I was saying,
"Penne Rigatoo" "Rigaté"
00:07:41.52\00:07:45.53
I'm going from
worse to worse to worse...
00:07:45.56\00:07:49.80
Well, you were just giving
like a different flavor to it
00:07:49.83\00:07:54.14
I think, now, some people...
00:07:54.20\00:07:57.27
they might write in and
say that I'm mispronouncing it
00:07:57.31\00:08:00.71
but, you know, I
think it's Penne Rigate.
00:08:00.74\00:08:03.14
We do know that "Rigate" part
00:08:03.18\00:08:04.58
is the fact that
noodles got this cut of slant
00:08:04.61\00:08:06.85
that's where the
"Rigate" portion,
00:08:06.88\00:08:08.22
the title of that
actually comes from so,
00:08:08.25\00:08:10.55
you say "Tomatoes"
and I say "Tomatoes"
00:08:10.62\00:08:12.49
and I say,
"Let's get this going. "
00:08:12.52\00:08:14.36
You know what, it's
all going to taste good.
00:08:14.39\00:08:16.26
A little bump on that too.
00:08:16.29\00:08:20.46
Oh, that's a
little bit too much.
00:08:20.53\00:08:22.63
Oh, sorry, my bad.
00:08:22.66\00:08:24.00
She's trying to get you back.
00:08:24.07\00:08:25.57
I am, I am...
00:08:25.60\00:08:26.94
All right, Curt, you're
going to get that onion cut...
00:08:26.97\00:08:28.40
You know what, we
like having you do the work
00:08:28.44\00:08:33.27
and I'm just going to stand
here and make little comments.
00:08:33.31\00:08:36.34
I can put an apron on you too.
00:08:36.38\00:08:41.05
I know, I think
you're quicker than I am
00:08:41.08\00:08:46.49
I'm not like the Queen of
the Kitchen here like Paula is.
00:08:46.52\00:08:49.86
There's a fly, I
can't take flies,
00:08:49.89\00:08:52.03
that's a 3ABN fly
"get out of here. "
00:08:52.06\00:08:54.20
Okay, we've already got that
pasta... it's ready to go so,
00:08:54.20\00:08:57.60
what I'm going
to be doing is just
00:08:57.63\00:08:58.97
getting ready to
put the other things in
00:08:59.00\00:09:00.70
and Curtis does
such a wonderful job...
00:09:00.77\00:09:03.84
He does... he is the
"chopper extraordinaire"
00:09:03.87\00:09:06.94
So do you preheat your skillet?
00:09:07.01\00:09:13.68
I'm going to
preheat and get it ready.
00:09:13.75\00:09:16.08
And the oil too or?
00:09:16.12\00:09:17.45
I've got the olive oil,
00:09:17.52\00:09:18.85
once the pan gets hot, it
actually goes a longer way
00:09:18.89\00:09:21.46
if you actually get
the skillet hot first,
00:09:21.49\00:09:23.79
you use less oil,
00:09:23.86\00:09:25.19
so we're going to put
that in there as well.
00:09:25.23\00:09:27.60
That's a great tip for
those who want to use less oil.
00:09:27.66\00:09:30.67
Because sometimes people say,
00:09:30.70\00:09:32.03
something calls for
3 tablespoons of oil
00:09:32.07\00:09:33.94
we say, "You know, if
you heat your skillet first,
00:09:33.97\00:09:35.80
you might be... just able
to use one or two tablespoons "
00:09:35.84\00:09:39.11
because every one
of these oils are high,
00:09:39.14\00:09:41.81
14 grams per... hold on
00:09:41.84\00:09:45.11
see, you've to move
here a little... okay...
00:09:45.15\00:09:47.82
You're busy talking to her.
00:09:47.85\00:09:49.18
What you're trying to say
is that I'm like a distraction?
00:09:49.22\00:09:52.85
No, no, I'm trying to be
nice, it's killing me right now,
00:09:52.89\00:09:56.19
but it's going to be all right
00:09:56.22\00:09:57.66
let me put my knife down,
now stay on the Set, now...
00:09:57.73\00:10:00.90
All right, this goes
with that. That's right.
00:10:00.93\00:10:03.77
This is the
onions also the garlic
00:10:03.83\00:10:07.00
and the green scallions as well
00:10:07.04\00:10:10.11
and so that makes it
nice and tasty flavor
00:10:10.17\00:10:13.17
when you're talking
about spaghetti sauce.
00:10:13.21\00:10:16.21
I love it, I love it,
you've got the savory thing,
00:10:16.24\00:10:19.98
the regular onions and
then the scallions too,
00:10:20.08\00:10:23.15
Hmmm... I love that.
00:10:23.18\00:10:24.52
Remember all those who
think they're gluten free,
00:10:24.55\00:10:26.09
they've lost the whole sense
of the whole Italian flavor,
00:10:26.12\00:10:30.33
they feel they
can't do the pasta,
00:10:30.39\00:10:31.73
so we're showing them,
00:10:31.76\00:10:33.09
"Yes, you can, but
you've got to have the
00:10:33.13\00:10:34.46
right noodle to do that" right?
00:10:34.46\00:10:36.20
Okay, so Curtis is
going to bring it on
00:10:36.23\00:10:38.33
and you're going to
put those in for me.
00:10:38.40\00:10:41.10
Curtis: I'm so glad
you're here with us.
00:10:41.14\00:10:43.84
Yvonne: Oh, I'm so excited.
00:10:43.87\00:10:45.57
Curtis: No, I'm
glad we're here with you,
00:10:45.61\00:10:46.94
because this is
Urban Report, so...
00:10:47.01\00:10:48.41
Yvonne: Well, praise the Lord,
00:10:48.44\00:10:49.91
it's great to be
together, how's that?
00:10:49.98\00:10:52.15
Curtis: There you go.
00:10:52.18\00:10:53.55
Paula: All right, I'm
putting in the onions,
00:10:53.58\00:10:54.92
there's also
scallions in with that as well,
00:10:54.95\00:10:56.35
and I got to
get all the goodies.
00:10:56.38\00:10:58.85
Oh, this smells
good, hmmm... hmmm...
00:10:58.89\00:11:01.32
This one guy, he said, one
time, "I wish I had smell vision
00:11:01.36\00:11:07.30
and then I can
have a plate right there
00:11:07.30\00:11:09.70
just to push it off there
and get the food from scratch. "
00:11:09.73\00:11:12.53
It's so good.
00:11:12.57\00:11:13.90
So, we like that,
you know of course,
00:11:13.94\00:11:15.27
we've got the other real
good ones to go with that,
00:11:15.30\00:11:16.71
we've got the
tomatoes, the Lycopene in there
00:11:16.77\00:11:18.94
which is also very
good for the heart as well.
00:11:18.97\00:11:21.18
And it's also
good for your prostate.
00:11:21.21\00:11:23.55
For her prostate?
00:11:23.61\00:11:27.48
I know, in the right
amount, as much as she eats,
00:11:27.52\00:11:30.45
she'll never
get prostate cancer,
00:11:30.49\00:11:31.82
I'm giving it to
you, really, seriously.
00:11:31.85\00:11:33.52
Now, the Viewers
are going to say,
00:11:33.56\00:11:34.89
"She doesn't have a prostate"
00:11:34.92\00:11:36.26
Thank you very much Viewers,
00:11:36.29\00:11:37.73
I really appreciate you
hanging in there with me,
00:11:37.76\00:11:39.59
I'm so glad Yvonne's
here because, you know,
00:11:39.63\00:11:41.83
Curtis could get out of
order, I do not have a prostate.
00:11:41.86\00:11:46.40
that's why you never get
Prostate Cancer... see...
00:11:46.43\00:11:48.57
it's working...
00:11:48.60\00:11:49.94
Yeah, it's working... Yeah.
00:11:49.97\00:11:52.01
So, for texture, you
got the diced tomatoes
00:11:52.04\00:11:57.48
and then the tomato sauce
00:11:57.51\00:11:58.85
and then the onions
and the scallions, ooooh!
00:11:58.88\00:12:01.65
and I'd like to fan
that... so that you can smell it
00:12:01.68\00:12:04.45
You know what!
that smells so good,
00:12:04.52\00:12:08.82
I wish you were
here so you can smell it.
00:12:08.86\00:12:11.16
But, you can just get the
recipe and make it right there,
00:12:11.19\00:12:14.30
now we're going to
slowly, Curtis, slowly,
00:12:14.30\00:12:17.13
I'd like for you to go ahead on
00:12:17.17\00:12:18.93
and put the tomatoes in. Okay...
00:12:18.97\00:12:22.04
Yeah... You know she backs up,
00:12:22.07\00:12:24.91
that's how we
keep our aprons clean,
00:12:24.94\00:12:28.64
we've been doing
that a long time.
00:12:28.68\00:12:32.35
I love it, I love it.
00:12:32.38\00:12:33.72
And then you can slowly
pour the tomato sauce in
00:12:33.78\00:12:35.82
and I'm going to
tell you right now,
00:12:35.85\00:12:37.19
when he goes slowly pour
it in, I'm going to just...
00:12:37.25\00:12:38.92
I just kind of help
him out a little bit.
00:12:38.95\00:12:40.52
Yeah, just kind of move
it around, there you go.
00:12:40.56\00:12:43.09
I love tomatoes. Me too.
00:12:43.12\00:12:45.99
I love tomato sauce
and... I love Italian food,
00:12:46.03\00:12:49.33
I'm a "Foodie" my
son, Jason, is a Foodie...
00:12:49.36\00:12:52.23
Jason, I know you're
watching, you are a Foodie.
00:12:52.27\00:12:55.07
Now, did you live in
Italy or have you been there?
00:12:55.10\00:12:57.87
No, never, no, I
speak a little Spanish
00:12:57.94\00:13:00.18
and it's kind of
similar, and I love Italian,
00:13:00.21\00:13:03.68
Que pasa? Si...
00:13:03.75\00:13:05.45
mamasita,
00:13:05.48\00:13:07.32
Okay. You recognize that?
00:13:07.35\00:13:09.92
Papi, Papa soté
00:13:09.95\00:13:11.29
Papa soté... that
sounds like a little bit
00:13:11.32\00:13:13.76
of Spanish and Italian.
00:13:13.79\00:13:15.12
Like Risotto,
you know, "Risorto"
00:13:15.16\00:13:17.33
Okay, yeah, it's just
rolling out your tongue.
00:13:17.36\00:13:20.10
Did you notice she's got the
tongue-rolling thing going on?
00:13:20.13\00:13:22.70
Yeah, I'm almost impressed here.
00:13:22.73\00:13:24.67
Well, no, because I'm
sure somebody will write in
00:13:24.73\00:13:27.84
and say, "You all
didn't say that right!"
00:13:27.87\00:13:29.44
But it's all good.
00:13:29.47\00:13:31.21
We're probably chopping
up the language right now.
00:13:31.27\00:13:33.11
I know, I'm probably
killing the language right now!
00:13:33.14\00:13:34.94
And we're just smiling!
00:13:34.98\00:13:36.31
It's better for you to say
it than for us to say it, right?
00:13:36.34\00:13:38.21
That's why I said,
00:13:38.25\00:13:39.75
I just love
having her as our guest,
00:13:39.78\00:13:41.12
let her do the recipe...
00:13:41.15\00:13:43.28
Yeah, let me mess it up...
00:13:43.35\00:13:45.45
It's always good to
have the third person,
00:13:45.49\00:13:48.06
it's always nice to
bounce off the third person.
00:13:48.09\00:13:50.09
We got to put that away here.
00:13:50.13\00:13:52.69
So, this boils?
00:13:52.73\00:13:54.03
I let it... just
for a little bit...
00:13:54.10\00:13:55.40
that's kind of... you
know... start to boil up...
00:13:55.43\00:13:57.23
Of course, most of
the spaghetti sauces,
00:13:57.30\00:13:59.70
you let it go a longer
time, but I like it fresh,
00:13:59.73\00:14:02.20
I don't really want to
do a long time with it,
00:14:02.24\00:14:04.37
I have made
spaghetti sauces on our Program
00:14:04.41\00:14:06.47
that take a couple of hours
to actually get it together,
00:14:06.51\00:14:08.91
but this one here...
00:14:08.94\00:14:10.28
because going with corn pasta,
00:14:10.35\00:14:11.68
and one of the things
that we've talked about
00:14:11.71\00:14:13.45
is that, when you
talk about corn pastas
00:14:13.52\00:14:16.05
that have corn or
they're using brown rice,
00:14:16.12\00:14:18.62
as the pasta itself,
you've got to remember,
00:14:18.69\00:14:21.12
that you got to follow
the direction on the package.
00:14:21.19\00:14:22.96
Ah...
00:14:22.99\00:14:24.33
Because it does not cook
as long as regular noodles,
00:14:24.36\00:14:27.03
that's oat, that's
done with that flour,
00:14:27.10\00:14:28.93
that's going to
take a longer time,
00:14:28.96\00:14:30.53
when you're dealing with this,
00:14:30.57\00:14:32.03
if it says ten
minutes, I usually do nine,
00:14:32.07\00:14:34.34
okay, on a hard boil
because if you don't do that,
00:14:34.37\00:14:37.97
because it's corn,
it will wash right out
00:14:38.01\00:14:40.44
and become more of a glue
than you have... of a noodle...
00:14:40.48\00:14:42.68
Oh yeah, oh yeah.
00:14:42.71\00:14:44.51
Pasty pasta!
00:14:44.55\00:14:45.88
I know I made it one time,
00:14:45.91\00:14:48.95
like this white sauce
that kept coming off of it
00:14:49.02\00:14:51.52
I said, "oooh, it's kind of
good for our Alfredo, you know,
00:14:51.55\00:14:55.42
just throw a couple of
things in and you can make an
00:14:55.46\00:14:56.89
Alfredo sauce with it,"
you know what I'm saying!
00:14:56.93\00:14:58.36
We need to change the
title to the recipe...
00:14:58.39\00:15:00.53
We have to reinvent the recipe.
00:15:00.56\00:15:03.20
So what we're going to do,
I'm just going to take this out,
00:15:03.23\00:15:05.10
and Curtis, I'm going to have
you just hold that right there,
00:15:05.13\00:15:06.94
and I'm going ask if you
would go ahead and turn it over
00:15:06.97\00:15:09.27
here go ahead
and put it on here.
00:15:09.30\00:15:11.31
Oh! that looks good,
00:15:11.34\00:15:12.67
so the flavor is
just like regular pasta?
00:15:12.71\00:15:16.04
Yes. It's made
from a different...
00:15:16.08\00:15:17.91
It's made from different...
made from the corn...
00:15:17.95\00:15:20.42
Ah ha... Hmmm... hmmm...
00:15:20.45\00:15:22.55
Ooooh, that smells good.
00:15:22.58\00:15:24.62
This is my new
cologne, you like it?
00:15:24.65\00:15:25.99
You know what?
00:15:26.02\00:15:27.36
It's either this or me...
00:15:27.39\00:15:28.72
Curtis, don't put me
on the spot like that.
00:15:28.76\00:15:32.03
Don't put her on the spot!
00:15:32.06\00:15:33.53
The camera is still rolling...
00:15:33.60\00:15:34.96
I know, I know, he's
putting me on the spot.
00:15:35.00\00:15:37.43
He's got her on the spot, don't
go there with the spot thing.
00:15:37.47\00:15:42.40
Let's take that sauce and
move it around... look at that!
00:15:42.44\00:15:47.38
It's good baby. Hmmm...
00:15:47.44\00:15:49.74
And this you serve up with
that the basil leaves or...
00:15:49.78\00:15:54.28
I love basil on top of pasta,
00:15:54.32\00:15:56.75
and then on top of
that, you have you some...
00:15:56.79\00:15:59.72
now there is a
bread on the market also,
00:15:59.75\00:16:01.76
it's made with the corn as well
00:16:01.79\00:16:03.69
it actually costs
a little bit more,
00:16:03.76\00:16:05.29
but you can actually
use that with the garlic
00:16:05.33\00:16:07.83
and the margarine and
turn it into garlic bread
00:16:07.86\00:16:10.27
to go along with
that because most times,
00:16:10.37\00:16:12.00
people are used to
having that with that as well,
00:16:12.03\00:16:14.50
but we're going to be
doing today... a special thing
00:16:14.54\00:16:17.01
and that is, we're
going to actually do a
00:16:17.04\00:16:19.47
grilled zucchini to
go with this Hmmm...
00:16:19.51\00:16:22.61
Well, let's take a
look at that recipe.
00:16:22.64\00:16:25.75
2 medium
zucchini, cut at a slant
00:16:25.78\00:16:29.15
two and a half
tablespoons of olive oil,
00:16:29.18\00:16:31.79
1/2 cup of onions, sliced
00:16:31.82\00:16:34.26
and 1/4 teaspoon of sea salt.
00:16:34.29\00:16:36.66
All right... now I like the idea
00:16:36.73\00:16:39.76
of Yvonne on the Set
with us because, you know,
00:16:39.79\00:16:42.10
she can come on Abundant
Living and she can just go ahead
00:16:42.13\00:16:45.70
and she can go ahead
and do all the recipes,
00:16:45.73\00:16:47.67
she can call it out...
00:16:47.74\00:16:50.47
Yeah, you really
helped us tremendously,
00:16:50.51\00:16:51.84
This is so much fun,
00:16:51.87\00:16:53.21
you have no idea how
much fun I'm having right now,
00:16:53.24\00:16:55.68
I hope that you all are
having as much fun as we are
00:16:55.71\00:16:58.25
because this is so...
it's so funny, I love this.
00:16:58.28\00:17:01.25
People do
not... a lot of them...
00:17:01.28\00:17:04.02
people do not care for squash.
00:17:04.05\00:17:06.65
The squash family,
zucchini, crookneck squash...
00:17:06.69\00:17:10.46
they just don't like it...
so, one of the things we've done
00:17:10.49\00:17:13.83
is we've taken now...
we're actually going to grill it
00:17:13.86\00:17:16.46
it's got a beautiful
presentation when it's done up
00:17:16.53\00:17:19.73
and also we do it with
smothered onions on it, you know
00:17:19.77\00:17:22.97
and when you see it, it
has a prettier presentation
00:17:23.00\00:17:26.17
it's one of the
ones that people say,
00:17:26.24\00:17:27.58
"I think I want to go there,
00:17:27.61\00:17:28.94
I think I'm going to
go there and try it. "
00:17:28.98\00:17:30.35
Is the fire on, Baby?
00:17:30.38\00:17:31.71
I kind of like
zucchini in ratatouille.
00:17:31.75\00:17:35.38
Ratatouille, I love that.
00:17:35.42\00:17:38.59
That's kind of
one of the few ways,
00:17:38.62\00:17:40.76
but I love grilled vegetables,
00:17:40.79\00:17:42.79
I love the flavor
of grilled vegetables.
00:17:42.82\00:17:45.93
It's got a lot more
nutrition because of the fact
00:17:45.96\00:17:48.03
that when you're actually
fixing them on the grill,
00:17:48.06\00:17:50.13
so that works out really well,
00:17:50.17\00:17:51.50
and the zucchini is easy to
fix once again, and Curtis...
00:17:51.53\00:17:55.14
Curtis: Do you like to
cook, do you cook often?
00:17:55.17\00:17:57.17
Yvonne: You want
the honest answer?
00:17:57.21\00:17:59.74
Especially we're on 3ABN,
we'd like the honest answer.
00:17:59.81\00:18:05.08
No, I have...
00:18:05.11\00:18:08.02
when I had kids and a family
00:18:08.05\00:18:10.05
I cooked for them
on a regular basis,
00:18:10.12\00:18:12.59
but I live by myself
so... I cook sometimes,
00:18:12.62\00:18:16.76
sometimes I'm
in the mood to cook
00:18:16.79\00:18:18.13
and I'll make these
whole bunch of things...
00:18:18.16\00:18:20.73
like a big pot of
greens and all that,
00:18:20.76\00:18:22.63
I will do that, I can cook,
00:18:22.70\00:18:24.27
but then... you know... I just,
since it's just me, I don't.
00:18:24.30\00:18:27.84
Yeah... Okay.
00:18:27.87\00:18:29.50
Well you're
welcome to eat with us.
00:18:29.54\00:18:30.91
Thank you, thank you
Paula. You're welcome.
00:18:30.94\00:18:33.61
She's giving the
invitation now, you notice that?
00:18:33.68\00:18:36.08
But you notice, Curtis,
00:18:36.11\00:18:37.45
I have been really
nice to you on this Program.
00:18:37.48\00:18:39.65
That's true, I want
to take your temperature.
00:18:39.68\00:18:42.05
You don't have a fever now.
00:18:42.08\00:18:43.92
You want me to
continue to be nice.
00:18:43.99\00:18:48.19
Yes I do, and I love you,
00:18:48.22\00:18:50.43
I'm saying that
on television, okay.
00:18:50.46\00:18:52.66
And you know, when you say
that, you have to mean that.
00:18:52.69\00:18:54.93
That's right, that's
right. And I do, I do mean that.
00:18:54.93\00:18:57.13
Actually cut them on a slant,
to make them little bit more
00:18:57.17\00:19:00.70
pretty and all that.
00:19:00.77\00:19:02.77
Is it thin? like how thin?
00:19:02.80\00:19:05.07
No, I'd say about half
an inch. Okay, yeah, right.
00:19:05.11\00:19:08.64
About half an inch, okay,
00:19:08.68\00:19:10.08
and only this amount
is going to go on there
00:19:10.11\00:19:12.41
but I love the
idea of doing this
00:19:12.45\00:19:13.78
and then I just take
a little bit of the oil
00:19:13.85\00:19:15.18
and I just... Oh drizzle it.
00:19:15.22\00:19:17.62
Just drizzle it baby, oh,
you're working it now baby.
00:19:17.65\00:19:20.19
A little bit
there and YOU can cut...
00:19:20.22\00:19:24.06
get the onion ready, Curtis.
00:19:24.09\00:19:25.43
You are so
funny. Silly... silly...
00:19:25.46\00:19:28.03
You know what, you and Paula...
00:19:28.06\00:19:30.90
I love the way you all
communicate, I love that.
00:19:30.97\00:19:34.40
Yes, you're doing
rings. Okay honey.
00:19:34.44\00:19:36.81
Okay, I'm getting ready
to sauté the onions as well
00:19:36.84\00:19:40.48
this is what makes
this recipe come...
00:19:40.51\00:19:42.88
or what we say, "Pop. "
00:19:42.91\00:19:44.25
Now you're
pre-heating the grill and...
00:19:44.28\00:19:48.05
Preheating the grill
00:19:48.08\00:19:50.32
so that the minute that
the zucchini sits on there,
00:19:50.39\00:19:53.02
it starts automatically
putting those ridges in it
00:19:53.09\00:19:55.72
okay, which is
what I love to see,
00:19:55.76\00:19:58.13
and so we're going to
make sure this is the part
00:19:58.16\00:20:00.90
where all cookies, get
your the hands in there
00:20:00.93\00:20:03.47
and just start
making sure you coat them
00:20:03.53\00:20:06.07
and you want to make sure that
the grill is also coated as well
00:20:06.10\00:20:08.90
and then you
just sit them on there
00:20:08.94\00:20:11.37
like that. It doesn't take long.
00:20:11.41\00:20:13.78
Yeah, it doesn't take
that long to do them at all,
00:20:13.84\00:20:16.01
let's see if we
can get four on there.
00:20:16.04\00:20:17.91
Yeah. On the grill...
00:20:17.95\00:20:20.08
We get some eggplant...
In the house, in the house,
00:20:20.12\00:20:23.22
we're grilling in
the house. Yes, indeed.
00:20:23.25\00:20:24.89
Without the charcoal,
00:20:24.95\00:20:26.29
it may be raining outside,
but you can still grill it.
00:20:26.32\00:20:28.79
Mmmm... that sizzling
sound, I love it, but you know
00:20:28.82\00:20:32.43
a lot of people want to barbeque
00:20:32.46\00:20:34.93
and they don't realize the
dangers of charcoal barbeque,
00:20:34.96\00:20:39.17
now we're not talking about
activated charcoal that you take
00:20:39.23\00:20:42.14
as a supplement,
we're talking about...
00:20:42.17\00:20:44.07
let's be perfectly clear,
00:20:44.14\00:20:47.51
I'm glad you
made that distinction.
00:20:47.54\00:20:48.88
exactly, we're
talking about the charcoal
00:20:48.91\00:20:51.35
on the grill that
people like to use,
00:20:51.38\00:20:53.68
what's the danger of that?
00:20:53.75\00:20:55.25
Well it
increases the carcinogens,
00:20:55.28\00:20:57.22
there's basically a
lot of them out there.
00:20:57.25\00:20:59.85
With cancer... right?
00:20:59.92\00:21:01.52
Right, right,
Cancer-causing agents
00:21:01.56\00:21:04.13
like Heterocyclic
amines, HCA, the initials
00:21:04.16\00:21:10.63
so people know what that is,
00:21:10.67\00:21:12.00
of course, when charcoal broils,
00:21:12.03\00:21:14.57
it will increase those compounds
to be even more dangerous
00:21:14.60\00:21:18.71
with charcoal, right,
even at higher temperatures.
00:21:18.74\00:21:21.91
So, therefore, we
want to get away from that
00:21:21.98\00:21:24.65
and meat, in itself, has
Cancer-causing agents in it,
00:21:24.71\00:21:28.58
in itself, outside
of charcoal broiling
00:21:28.62\00:21:30.99
so it's like a double-whammy.
00:21:31.02\00:21:32.35
Yes, so if you already have
the danger with eating the meat
00:21:32.39\00:21:36.06
and then you add the
charcoal broiling to it...
00:21:36.09\00:21:38.19
You're adding fuel to
the fire, so to speak.
00:21:38.23\00:21:40.30
I think I read somewhere
00:21:40.36\00:21:41.66
where it's like
the equivalent of...
00:21:41.70\00:21:43.63
Too many cigarettes?
00:21:43.70\00:21:45.03
Yes, like seven
packs of cigarettes...
00:21:45.07\00:21:46.97
Or something like that, yeah.
00:21:47.00\00:21:48.34
Yeah, yeah... It was
really mind boggling.
00:21:48.37\00:21:50.34
So, this will do the trick.
Do the research, check it out.
00:21:50.37\00:21:53.44
I'm getting the
onion sautéed, here
00:21:53.51\00:21:57.81
and you can
already see that we've got
00:21:57.85\00:21:59.21
the lines on it like
it's been on the grill,
00:21:59.25\00:22:01.82
well, it's on a
grill inside the house,
00:22:01.85\00:22:04.32
okay, and so it
works out really well
00:22:04.35\00:22:06.86
it's just something about...
00:22:06.89\00:22:08.22
everything you eat
is with your eyes...
00:22:08.26\00:22:09.66
it's all about presentation,
and so if you look at something
00:22:09.69\00:22:12.46
and it looks
good, because, you know,
00:22:12.49\00:22:14.00
in the area of nutrition, no
matter how much I try to tell
00:22:14.10\00:22:15.96
somebody that... that nutrition
is so important, they're like,
00:22:16.00\00:22:19.40
"Well, I don't
like the way it looks. "
00:22:19.47\00:22:20.80
So, with that in
mind, we're always trying...
00:22:20.84\00:22:23.47
especially on
Abundant Living Show
00:22:23.57\00:22:24.91
it's a show about how
you can make things look
00:22:24.94\00:22:27.04
attractive and appetizing,
00:22:27.08\00:22:28.98
you know, we eat with our eyes.
00:22:29.04\00:22:30.71
It makes people want to eat it.
00:22:30.75\00:22:32.15
Makes them want to eat it, okay.
00:22:32.18\00:22:33.58
Yes, we eat with
our eyes, that's true
00:22:33.62\00:22:34.95
and it doesn't really
have to cost a lot of money,
00:22:34.98\00:22:37.69
people think that if
you want to eat healthier,
00:22:37.72\00:22:40.52
you're going to
spend more money,
00:22:40.56\00:22:42.19
basically, the healthier we
eat, the less our grocery bill,
00:22:42.22\00:22:47.46
it's just opposite of
what most people think
00:22:47.50\00:22:50.23
but again, a lot of people
00:22:50.30\00:22:51.70
the more things you
buy as packaged food,
00:22:51.73\00:22:54.97
that's when the
cost comes really high.
00:22:55.00\00:22:56.34
That's right, and meat,
for example, is expensive.
00:22:56.37\00:22:58.54
Yes. It is not cheap,
00:22:58.57\00:23:00.68
but eat veggies and
beans and things like that
00:23:00.71\00:23:03.78
I mean, it is not as expensive.
00:23:03.85\00:23:05.41
And as we always
say, "The cost of food
00:23:05.45\00:23:08.05
does not stop at
the cash register. "
00:23:08.08\00:23:10.29
Oh, come on now, come on...
00:23:10.32\00:23:11.72
Based on what you buy,
00:23:11.75\00:23:13.46
it continues on to
the doctor's office
00:23:13.49\00:23:15.36
and hospitals, surgery,
00:23:15.39\00:23:16.76
that will be the
total cost of food
00:23:16.83\00:23:19.36
at the cash register.
00:23:19.39\00:23:20.96
So you're saying, "The
cost is not just money,
00:23:20.96\00:23:23.06
there is a price that we pay. "
00:23:23.10\00:23:25.47
With the medication that we take
00:23:25.50\00:23:27.64
and based on what we eat
00:23:27.67\00:23:29.00
so all of that would
be the "cost" of food.
00:23:29.04\00:23:31.21
Hmmm... I love it.
00:23:31.24\00:23:32.91
"Plant-based diet,"
that's what God said,
00:23:32.94\00:23:35.61
in Genesis, He
spoke about the diet
00:23:35.64\00:23:38.25
He put the fruits, the
vegetables, the grains,
00:23:38.28\00:23:41.75
all those out there for
us from the very beginning,
00:23:41.78\00:23:44.15
and so we know that
that is the preferred diet.
00:23:44.19\00:23:46.42
okay, well, you guys,
look at what's going on in here
00:23:46.49\00:23:49.46
this is looking
good, just sautéing that.
00:23:49.49\00:23:51.73
Now that's going
to be over the...
00:23:51.76\00:23:53.16
Over top of that, yeah,
00:23:53.19\00:23:54.50
and you can see that
we got the grilled lines
00:23:54.56\00:23:56.36
on both sides there,
00:23:56.40\00:23:57.87
very attractive
looking, okay, and you know,
00:23:57.90\00:24:00.84
and everybody is
saying, I can't wait to see
00:24:00.87\00:24:03.51
this thing when
it's coming to an end,
00:24:03.54\00:24:05.24
Should we let her taste
some of those at the end, baby?
00:24:05.31\00:24:07.94
Paula: Absolutely, absolutely.
00:24:07.98\00:24:09.48
Curtis: She didn't
really help at all!
00:24:09.51\00:24:10.88
Paula: But it's her Show.
00:24:10.95\00:24:12.28
Curtis: Well,
now, you can have it,
00:24:12.31\00:24:13.85
this is your
Show, you know, so...
00:24:13.92\00:24:15.42
Yvonne: He said I didn't
help, that I didn't help at all.
00:24:15.45\00:24:18.45
Curtis: Did you cut up
anything? I don't recall.
00:24:18.49\00:24:21.89
Yvonne: Just because I
didn't actively cut up anything,
00:24:21.92\00:24:25.26
doesn't mean that I didn't
assist in the whole process.
00:24:25.29\00:24:28.46
Curtis: Okay... Paula:
Speak it... speak it...
00:24:28.50\00:24:30.87
Curtis: She
doesn't need any help...
00:24:30.93\00:24:33.20
she's doing fine
by herself, okay,
00:24:33.30\00:24:35.20
but you're
asking pointed questions
00:24:35.24\00:24:37.17
so that's your participation,
we appreciate that,
00:24:37.21\00:24:40.14
you are contributing
to a certain degree.
00:24:40.18\00:24:41.84
After all, she
doesn't have an apron on,
00:24:41.88\00:24:43.51
we don't want her to
get all dirty or anything,
00:24:43.55\00:24:45.05
grease and stuff
and that kind of thing.
00:24:45.08\00:24:47.32
Thank you, I love
these aprons, by the way,
00:24:47.38\00:24:49.48
they're so cute. Thank you.
00:24:49.52\00:24:50.85
One time on Abundant Living,
we actually had the wrong aprons
00:24:50.89\00:24:54.12
Oh, no... Not on purpose,
00:24:54.16\00:24:55.69
I had Paula, she had
Curtis. We did not know that,
00:24:55.76\00:24:58.59
the camera crew didn't catch it,
00:24:58.63\00:25:00.43
Paula: Nobody said anything.
00:25:00.46\00:25:01.86
the Floor
Manager didn't catch it,
00:25:01.90\00:25:03.50
we didn't catch
it, and it aired.
00:25:03.57\00:25:04.90
It aired...
00:25:04.93\00:25:06.27
Oh, did you get
a lot of e-mails?
00:25:06.30\00:25:08.27
No... As a matter of fact,
00:25:08.30\00:25:11.44
they wanted to know how
they could get that apron.
00:25:11.47\00:25:13.61
Curtis: So I mean, I was acting
like no Paula, but still...
00:25:13.68\00:25:16.68
it just worked out that way.
00:25:16.75\00:25:20.12
Do some more onions, stir them.
00:25:20.22\00:25:23.52
Paula: He just wants to
boss people around here, Yvonne.
00:25:23.59\00:25:26.02
Curtis: No, no, the way
she was looking at me, honey,
00:25:26.05\00:25:28.66
but it was
amazing though, but...
00:25:28.69\00:25:30.16
Well, I know, I know, I know,
so, we're going to be able to
00:25:30.23\00:25:33.23
just kind of give it a look at
00:25:33.26\00:25:34.73
what goes on with
this and so let us do that.
00:25:34.73\00:25:37.03
I know you are going
to want to taste this
00:25:37.07\00:25:41.67
for yourself and get
other recipes and health tips
00:25:41.74\00:25:44.91
and all that from our
hosts from Abundant Living,
00:25:44.94\00:25:48.11
let's put their
address up right now.
00:25:48.14\00:25:49.84
Abundant Living, PO Box
2873, Huntsville, AL 35804
00:25:49.88\00:25:56.75
or you can call them
at area code 256-859-1982
00:25:56.79\00:26:03.66
or just go to their
website at abundantlivingtv. org
00:26:03.69\00:26:09.13
Mmmm... mmm... mmm...
all right, you know what,
00:26:09.16\00:26:12.63
That was 3 mmmm's.
00:26:12.67\00:26:14.04
You know what, I
had to get one for...
00:26:14.07\00:26:16.81
Curtis: And normally I taste
the food after we tape the show,
00:26:16.84\00:26:20.81
but I'm going to let
you taste my portion.
00:26:20.88\00:26:23.18
Yvonne: Thank you
Curtis that's so kind of you.
00:26:23.21\00:26:25.88
Curtis: I mean, that's
the kind of guy I am, so...
00:26:25.91\00:26:28.52
Yvonne: Actually, I think
you're just trying to make up
00:26:28.55\00:26:29.98
for the ways you insulted
me yesterday, off camera,
00:26:30.02\00:26:31.65
and I won't tell you all that...
00:26:31.69\00:26:33.69
Curtis: We're
not going to go that
00:26:33.76\00:26:35.69
because that was off camera.
00:26:35.72\00:26:37.23
Yvonne: Yeah, right, so behave
00:26:37.26\00:26:38.59
because we just
have a minute left or so.
00:26:38.63\00:26:40.00
Curtis: Oh, yeah, okay.
00:26:40.03\00:26:41.33
Yvonne: Thank you
for this food Amen,
00:26:41.36\00:26:42.76
I have to say my blessing first.
00:26:42.80\00:26:44.67
Curtis: that
was a fast blessing.
00:26:44.70\00:26:46.53
Mmmm... mmm... you know,
00:26:46.57\00:26:49.87
Curtis: Just take your time.
00:26:49.90\00:26:53.17
Yvonne: I'm not a big squash
person, I have to tell you,
00:26:53.21\00:26:57.85
but this is really good.
Paula: it has a nice flavor.
00:26:57.91\00:26:59.85
Curtis: and the olive
oil, and the seasoning...
00:26:59.88\00:27:03.72
It does...
00:27:03.75\00:27:05.09
Paula: it's like
the open air, you know,
00:27:05.12\00:27:06.45
remember the grill's open,
00:27:06.49\00:27:07.82
so you got that open air I
think, it all comes together
00:27:07.86\00:27:09.66
when you talk about queuing,
00:27:09.69\00:27:11.26
doing grilling
and stuff like that.
00:27:11.29\00:27:12.73
This tastes so good,
00:27:12.76\00:27:14.73
it tastes like
it's so good for you
00:27:14.76\00:27:16.50
and I love that onion with it,
00:27:16.53\00:27:17.87
it just gives it
that nice balance
00:27:17.90\00:27:19.97
Yes it does.
00:27:20.04\00:27:21.37
mmm... you are
going to love this.
00:27:21.40\00:27:23.81
I cannot believe our time is up
00:27:23.84\00:27:25.97
thank you so much
for being with us.
00:27:26.01\00:27:28.34
Group hug,
okay, group hug, yeah.
00:27:28.38\00:27:30.65
Curtis: I might us
well make up for it.
00:27:30.68\00:27:34.32
Well, you have to be
sure to join us again
00:27:34.35\00:27:37.29
another time, I
want to do this again,
00:27:37.32\00:27:40.29
I hope you enjoyed
it as much as we did
00:27:40.36\00:27:43.29
because we had
a great time today
00:27:43.32\00:27:45.06
and it's time for me now
to eat a little bit more,
00:27:45.09\00:27:48.93
this is some good food,
00:27:49.00\00:27:50.33
I have to savor one more
mouthful, I just have to,
00:27:50.37\00:27:52.83
let me just savor
one more mouthful.
00:27:52.87\00:27:55.37
Work it girl, that's it.
00:27:55.40\00:27:57.37
Mmmm... mmm... that's great
00:27:57.41\00:27:59.31
join us next time,
00:27:59.34\00:28:00.91
I'm talking with my mouth full,
00:28:00.94\00:28:02.74
it just wouldn't be
the same without you.
00:28:02.78\00:28:05.08