Abundant Living

Friends And Family

Three Angels Broadcasting Network

Program transcript

Participants: Curtis Eakins, Paula Eakins


Series Code: AL

Program Code: AL00144A

00:01 When I think about family and friends, I also think about
00:06 fellowship and food. On this show today you're going to hear
00:10 a lot about friends and family and also you're going to watch
00:15 us get some real good Jamaican cuisine going on. So stay by.
00:45 Welcome to Abundant Living. And my name is Paula Eakins
00:48 and this handsome gentleman next to me is my husband and
00:52 your name sir? If I am your husband, may be you should
00:55 know. What do you think? Maybe OK. My name is Curtis Eakins,
00:59 by the way It's kind of hesitant on there. I started the show
01:03 by talking about family and friends and fellowship, and
01:07 and food, Yeah. And you know, when I think about friends and
01:10 family, I'm not just talking about the immediate family and
01:13 friends that we have. Ok. I'm talking about through the whole
01:16 3 ABN network of being on Abundant Living and having an
01:19 opportunity to be able to share with you over and over again
01:23 the amount of, wow, Curtis does the emails. Curtis, talk about
01:27 the emails.
01:28 I tell, we had a lot of emails over the years. I guess, seven
01:33 years. And we had emails from Iceland and Germany, Iran,
01:38 Jamaica, Caribbean, Philippines, Italy, Africa, France, England
01:43 Australia, Canada, Yeah. They are very encouraging and we
01:47 really appreciate those emails and very confident on those
01:51 emails. A lot of people say they enjoy the programs but also
01:54 they're praying for us too. And a lot of people are praying for
01:57 us. That really does a world of good for us. It really does.
02:00 We can't tell you enough about when we get those letters and
02:03 emails from you saying that you're actually praying for
02:05 this ministry, Yes. And you're praying for 3ABN and it's just
02:09 such a delight to us, because once again, all of us are just
02:12 volunteers, working in the Lord's army and it just makes us
02:15 feel good to know that, what we're saying is coming across
02:18 the TV network, you know.
02:19 We really feel privileged to be a part of this ministry.
02:22 Absolutely. God has given us this ministry and, you know, we
02:26 are full time now, and we really appreciate the opportunity
02:29 to present health information to you and it's been a blessing
02:33 to you and also be a blessing to us as well, because in these
02:37 programs we have to study to give you information. We want
02:40 to make sure that we are as accurate as possible. So when
02:43 we're studying we also receive information as well. So is a
02:46 double blessing.
02:47 Another thing I think is most amazing also is that we meet
02:50 brand new believers, that are just coming into the faith.
02:53 We meet people who say they're perusing their TV and all of the
02:56 sudden they heard someone laughing. And they turned back
02:59 and discovered it was 3ABN network. I think that's
03:02 fantastic. And also we get a lot of emails from them as well.
03:05 And people who are just trying to find God for the first time
03:08 and they talk about how the shows on 3ABN, the preaching,
03:12 the music, the lives. All those shows really help a lot. So we
03:17 just want once again to say that when I said friends and
03:19 family, that's exactly what I mean. Because, you know, all
03:22 of us are looking to go on the sea of glass. That's what God
03:24 promises to meet us in the end, when He comes back the second
03:28 time to take us home. And so, being on the sea of glass, we
03:31 all be there.
03:32 Being Christians we are that family of Christ. So we
03:37 appreciate. We just had an email or telephone call last week,
03:41 based on this taping anyway. And this one lady who called said
03:45 Well, you know, we enjoyed your program on health and that
03:48 kind of things, but do you guys go to churches that are not
03:51 Seventh Day Adventist? I said: We sure do. And I think she
03:54 was a Baptist. I'm not sure what she was. So it's a
03:58 possibility to go in there. So we go to anywhere people need
04:01 a word from the Lord and need the health message as well. So
04:05 we go to all denominations and churches and also touching
04:08 fellowships.
04:09 You know, last time when I got to talk to you about also I
04:11 talked about the gifts the we get. How about we get gifts in
04:13 the mail from individuals? Oh, Yeah! Potholders, all kinds of
04:16 trinkets, things that people make by hand, letting us know
04:19 how much they appreciate us. And once again, we cannot say
04:22 to you enough how much we really appreciate you as well.
04:25 And, please keep us in your prayers, because this is really
04:29 a work of the Lord. I'm working for God in this ministry. People
04:32 ask us all the time. They say: So, what's your real job? We say
04:35 Our real job is working for God. Ok. And when you work for God
04:39 you get: vacation leave and you get sick leave and you get 401k.
04:44 Ok, and as long as you stay in His will,
04:49 you will always have a job.
04:50 That's right. You'll always have a job. We're very privileged
04:53 to be a part of this ministry. So I thank God for 3 ABN as well
04:55 Absolutely. And that's what really God on the map is far
04:58 moving around and getting to know each other. People always
05:01 talk about that. Now, I know you are saying to yourself where is
05:05 all going and where is going is that we have had several trips
05:09 and you know we have a cook- book Global Vegetarian, and the
05:12 Global Vegetarian book was actually designed because I am
05:15 just overwhelmed when I look at other cultures and your
05:19 eating habits. Of course, unfortunately, sometimes in USA
05:22 we don't eat all the of foods that we need, either are right
05:25 for us, but it's been amazing as we travel to meet people in
05:28 other countries that have really good super foods, we call them,
05:32 foods, they really like and they enjoy. And this show is a show
05:35 because, guess what? We didn't even go too far. We actually
05:38 stayed in United States. We went to New York City. And in
05:41 New York City there is an area called Jamaican New York. And
05:45 in Jamaican New York they have a Jamaican Seventh Day
05:48 Adventist church. Now, that church called us in. Now, Curtis
05:51 tell them what kind of greeting we had at Jamaican New York?
05:54 Well we had a fantastic greeting I guess. They're really
05:57 enthusiastic when it comes to health. I'm not sure why, but
06:01 we were well received, and I guess maybe about 4-500, and
06:06 about 95% were from the Jamaican island and they were very
06:10 enthusiastic. Had a wonderful time that weekend, not too long
06:13 ago.
06:14 Not too long ago.
06:15 So, I think, the who was it?
06:17 Service leader brought us in, and we stayed with one
06:21 individual there. While we're there, this is the reason why
06:24 this program is entitled Jamaican Cuisine, 'cause I think
06:27 you've learned some recipes. At the home we're staying you went
06:30 through all the cook books and so, that why this program came
06:33 about.
06:35 when I go somewhere, anywhere, we go anywhere, I'm always
06:37 asking: where is your cook book? So when we're getting the cook
06:39 book and see what's going on. Now, we stay with a woman
06:41 named Auntie Joyce and Daddy and believe me or not how about
06:44 she had a whole day care, downstairs and every morning
06:48 we were there she fixed us Jamaican Cuisine. We had a warm
06:51 breakfast every morning, we had something in the afternoon.
06:55 And so basically I hope I don't mess this up, but I'm going to
06:59 just do a little bit of the food that we actually were served
07:02 while we're up there in the Jamaica New York. That actually
07:04 comes from Jamaica.
07:06 We're going to Jamaica man. No problem man. And we're
07:10 going to go ahead and get our very first recipe together which
07:13 is actually Cornmeal Porridge. Let's go to the recipe:
07:16 It calls for:
07:33 Now, once again if people know when they watch Abundant Living
07:37 I have to go in the recipes and kind of change them up a little
07:40 bit. And I know that's some of the things like for instance the
07:43 soy milk it's not one of the natives of the Jamaica Cuisine
07:47 so what we do, we took out the whole milk, which they use, a
07:51 can of evaporated milk, that makes it very nice. We use that
07:54 soy milk in it's place. Ok. So we change out a couple of things
07:57 to make them, you know, a little more apropos. One of the
08:01 things I have here, I'm going to start up with and that is, I
08:04 would never had thought. I mean I made corn bread, corn muffins,
08:07 but I've never thought about doing corn meal porridge. Ok?
08:10 We had that one morning. Yes, we had it while we were there.
08:14 Auntie Joyce and you know she referred to her husband, as
08:18 Daddy. Yes she did. And I was wondering maybe you can call
08:21 me that some time. I mean that has a nice ring to it, you
08:25 know. Maybe you can try that some time, just call me Daddy,
08:27 sometimes, you know, maybe. I mean, just every now and then
08:30 Daddy? Yes. Ok. That has a nice ring, I mean, sometimes.
08:35 At this point, when I'm going to do is I going to make a paste.
08:39 And this paste is going to be 1/3 cornmeal with the 1/2 cup of
08:43 water. And I'm going to pour it in.
08:45 I'm going to make paste out of this.
08:47 OK and I was amazed to see that I would never have thought
08:52 to put this together like that before. It's going to make a
08:55 paste up. And I already have 11/2 cup of water boiling over
08:58 here on the stove, we're going to actually pour into that in
09:02 just a few minutes. In that water also we have
09:04 a little bit of sea salt.
09:05 ok. So I'm going to turn that up and you know, I discovered one
09:09 thing, Curtis, after going to Jamaica New York, seeing
09:14 what's going on up there. I discovered also that these foods
09:17 when I went back to look at foods, they all have an
09:19 originality in the Caribbean Islands. And either further back
09:23 back to Africa, you know, Bermuda, Nigeria a lot of these
09:30 foods from Europe, yeah. Cassava mango and some of tropical type
09:36 foods. Hot climates, good foods are there. I'm going to take
09:40 this very nicely, I'm going to begin to just pour it in. For
09:43 now this cornmeal porridge is a typical breakfast there. A
09:46 typical breakfast on the Jamaica island. Auntie Joyce
09:49 fixed that for us while we were there and one of the things I
09:53 noticed also and that is
09:54 that when you are making this dish up, you have to continue
09:57 to stir it up. Now, when I made a comment about Nigeria and
10:00 Africa and Bermuda one of the things they call it is they call
10:04 it "turned cornmeal" and that's because if you don't continue to
10:09 stir it, it will thicken up on you and you'll get lumps in it.
10:12 And the name of the game is actually prepare this dish and
10:15 you have to constantly stand there and you have to stir.
10:19 Now, Curtis, while we were at the house there were some
10:22 of the things that you particularly liked as far as the
10:25 meals were concerned.
10:26 Well, I think we had callaloo. I thought it was talking about
10:30 Kalamazoo. And I said, no that's in Michigan. We had callaloo not
10:34 Kalamazoo. A callaloo is actually from a terra root and
10:38 the terra root it has, it gives off these beautiful big green
10:41 leaves, and for those in the United States that's actually
10:44 their resemblance' that of spinach. It looks like spinach,
10:47 very, very soft and delicate. I found out also that you can't
10:50 really find the callaloo very easily here in United States
10:54 sometimes it's, made up different, you know, it's not
10:57 easy to find unless you go to an ethnic shop. Ok.
11:01 And so, we didn't bring any for you to see at this time, but
11:04 I'm sure that all of our friends already have it and by the way
11:07 every now and then we say something and people send them
11:09 Don't send me any callaloo, don't send it, not right now
11:12 'cause we are not going be home. Ok. But anyway as you can see if
11:14 you look in here, you are going to notice something. And that
11:17 is, this is already started to get thick. Ok. Just that small
11:20 amount of 1/3 cup is going to get thicker and actually is
11:23 making. You see I'm continuing to stir it up. Now another one,
11:26 go ahead. Didn't we have ackee? We had ackee and I'll tell you
11:30 something maybe a staple food. It is a major, I mean it's like
11:34 the meat and potatoes here in United States. Absolutely,
11:37 It is a favorite there. I think there are some places we can get
11:41 ackee here, again at some ethnic shops. Yeah, and I'm going to
11:46 do, we call it a kind of pseudo ackee in this show we want to
11:50 make sure you continue to watch this program. Now,
11:54 because it's time factor, what we're going to do, is I'm going
11:56 to begin to add the other things too. This is going to get
11:59 thicker even still. we're going to go ahead and I'm going to
12:01 move over, Curtis. You go ahead I'm going to move this out away
12:04 Ok. And you go ahead on and start slowly pouring...
12:06 putting in the other things.
12:07 Let's start up with the Nutmeg first. And that will give
12:11 us the flavor it needs to have One of the things I discovered
12:15 Curtis, about the nutmeg and the things they use as heavy spices
12:19 is that in the islands they use a lot of these as medicinal
12:24 foods for the body. Ok. And, you know, I thought about
12:27 maybe it needs to be a pinch of it in here at least. Ok
12:31 Let's go with the next which is vanilla. All right. And we're
12:34 going to put the vanilla flavor in. So these are spices that
12:38 can be medicinal sources in indigestion. Absolutely. Ok.
12:42 Oh, you smell that smell? Yes.
12:44 Can you smell that? Now we're going to go
12:45 ahead and pour in that soy milk ok. And they normally use what
12:50 honey, they use can evaporated milk. So, we use soy milk in
12:54 place of that. Soy milk instead. So we cut down on the what?
12:58 cholesterol saturated fat, I would imagine. Absolutely.
13:00 Lots of coconuts being used lots of regular evaporated milk,
13:03 being used and because of the fact we're trying to cut back on
13:07 that, you know, I want to apologize for those who actually
13:11 eat that way. We want to kind of make a little bit more healthier
13:13 Ok. And by the way, they didn't mind. As a matter of fact, Aunty
13:16 Joyce asked me did I prefer to have the soy milk in the
13:19 cornmeal porridge. And I told her: yes. And she did it and she
13:24 said: that came up pretty decent Ok? Now, the last thing, right
13:27 before we're just about ready to serve it up, we then put in the
13:31 fructose. Ok? And so they use of course like a brown sugar and
13:36 it's a brown raw cane sugar that is once again the islanders'
13:39 type of brown sugar which is not the same with what we have
13:42 in US avail, OK? we're going to use fructose in the place of
13:44 that. So go ahead and put that in. So we normally use brown
13:47 sugar, what's you're saying and not the American brown sugar
13:51 But a different type of sugar. More nutritious brown sugar, ok?
13:55 because this is the American version. Yes, it is. Ok? And
13:59 what's going to happen? I'm going to continue to stir that
14:02 up, as Curtis will move these things out of the way because
14:05 one of the other things they had over there and that was
14:08 fantastic, they had a thing called chocho and we're
14:11 going probably have that on another show. Will let you see.
14:15 It reminds you of a pear. And it is absolutely fantastic.
14:18 It's in the melon family and you just cut the skin off of it
14:21 And you steam it a little bit. But we are not going to show
14:24 that one, because we have something else special that's
14:26 going to come up. You've been doing your homework I can tell
14:29 you. Oh, yes, indeed. Chocho and ackee and callaloo. Ok. And
14:37 then also along with that plantain. Yeah, plantain.
14:41 She served us boiled plantain. And that was absolutely
14:44 fantastic. And of course at home I love plantain so I fixed us
14:47 plantain as well. So we get that as well. I guess in the
14:51 morning time, we got up that morning she fixed the cornmeal
14:55 porridge, one of the days.
14:56 But she fixed oatmeal porridge also and
14:58 the oatmeal porridge had raisins in it. So it's a little bit
15:00 different from this, having raisins in it as well.
15:03 Absolutely delicious. Now, to any of these you can actually
15:07 also combine a coconut milk and the coconut milk will make it
15:11 even richer than just adding the regular soy milk to it as well
15:14 This is looking really good. It's thickening up. What we're
15:18 going to do is, Curtis I want to go down to because on that
15:21 day when she fixed the cornmeal porridge she also gave us some
15:25 special fresh fruit. Oh, Yeah! So let's bring up fruit in here.
15:30 Ok. Oh, let me tell you what we had. We had fresh pineapple
15:36 and we also had mangos and I'm telling you: it was absolutely
15:41 fantastic. I'm going to take and turn this down as a small
15:45 amount. I'll check on every now and then. I think is doing
15:48 real good and we're going to have that at the end of
15:51 the program. Let's just shut this down.
15:53 And remember now, they call it turned cornmeal,
15:55 because we don't want it to get too done.
15:57 Turned cornmeal, that is in Bermuda and in some other place
16:00 In Nigeria, also in the Munich they call it turned cornmeal
16:02 and in Jamaica is called cornmeal porridge. All right
16:06 We got that mango going on. All different kind of mangos are on
16:09 the market and I understand from a friend girl of mine that
16:12 lives in Bermuda, that there is a mango
16:14 that's called the hated mango
16:17 and it's not as hairy. Sometimes you buy a mango and has a lot of
16:19 strings in it and get all in between your teeth. Well, the
16:22 Haden mango does not do that. Now, I'm not quite sure which
16:25 type this is. But we're going to head on and just do a couple of
16:28 things. We're going to actually slice this one. And we're going
16:30 to see what type is. Because this is one of the things we're
16:33 going to have. So, different types. And they have different
16:36 flavors as well. Ok. And so we're going to make sure we
16:39 don't mess with that big peel in the bottom of it. Mangos
16:45 add a nice flavor to it. And let's cut the other side and she
16:50 also had mango there for breakfast that day as well. Ok.
16:54 And what she did, was she just cut it in the middle like that.
16:59 And the same thing here. And then she cut across it
17:03 like that. The same with this one. No problem man. No problem.
17:11 And then what she did was, when was time to serve it,
17:14 she just opened it up like that. Ah! Just go ahead and... Ok.
17:18 Now Curtis, one of the things I think it's very interesting
17:22 is you're going to get a chance to do the other thing she did
17:25 and that was the pineapple. Ok? Ok, ok wait a minute. This is
17:28 not rehearsed. This is not in the script. I've never done a
17:32 pineapple. So, Ok, I will help you. Oh, ok, that's good. As
17:35 long as you're here. I'm going to sit this over here, cause I'm
17:37 going to see that a little bit later on. I'm going to sit the
17:40 plate over there, ok. Because I'm going to do a little part of
17:43 the pineapple. It's not going to be that big of a deal. ok?
17:45 All right. What I'm going to do is take my knife and we're just
17:50 going to cut through about half of the pineapple. How about that
17:54 ok, all right. I could do that. I thought so, honey! And we're
17:58 just going to head on and we're going to cut right here. And you
18:02 know, I want you to know that this is still, I'm going to
18:06 check on my cornmeal. Ok. And you have to have a nice sharp
18:09 knife for this. Ok? And what I want you to do is to take the
18:12 skin off the sides of it, and make circles out of it. Ok?
18:16 While I check on the porridge. Well, I'll try. You can do it.
18:19 And she did that in the circles which I thought was so beautiful
18:23 And she talked about how that pineapple has to be nice and
18:27 ripe in order to be able to be nice and sweet, have a nice
18:31 sweetness to it. And I love pineapple. Yes you do. we both
18:35 do. This porridge is doing really good. So, now that
18:38 porridge needs to be nice and thick before we consider. Well,
18:42 it's actually thicken already a lot from where we first turned
18:45 it off. See what the difference is? Yes, ok. So it's more like a
18:49 malted milk consistency would you say, or what? I'm not sure
18:53 they know what a malted milk is may be more like a soft cereal
18:57 Morton Milk, you know, Morton Milk looks like a soft oatmeal
19:01 it's going to have that kind of consistency as well. I am so,
19:06 oh, you can do it, yes you can oh honey! Ok, the pressure is on
19:11 Oops! the pressure is on! Ok. This may not look too pretty,
19:17 but.. There we go. All right. Let's put it over here as well.
19:21 And what we're going to do is let's go head on and just turn
19:25 it on its side, ok. And you can actually just make circles out
19:29 of it. It's what she did. And you bring up right over here.
19:33 So, now this goes on the plate with the mangos. She did sliced
19:37 pineapple. Let's put this on the plate. She had taken that
19:42 skin off and everything. It's looking just like the plates we
19:46 had, ha? I think, hopefully she would be proud. She would be
19:50 proud. Hopefully. Ok? Let's put that on there. And we're going
19:54 to see that also at the end of the program, as well. Ok. And at
19:58 this point, I think what we're going to do is we're going to
20:02 take a break and when we come back we still have another dish
20:05 to show you. Oh, my goodness. So, you just to stay by.


Revised 2014-12-17