Participants: Nyse Collins (Host), Evita Tezeno, Donna Marie Linsay
Series Code: TOP
Program Code: TOP000056
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00:01 Have you ever wondered
00:02 exactly how to prepare healthy food 00:04 that actually tastes good? 00:05 Well stay tuned 00:06 while Evita Tezeno and yours truly, Nyse Collins 00:09 show you just how to do it 00:10 and give you something better, a Taste of Paradise. 00:31 Welcome to a Taste of Paradise. 00:33 My name is Evita Tezeno 00:35 and you know who doesn't like a good cup of soup, 00:39 especially on a cold winter morning or afternoon. 00:45 But I am gonna make a refreshing cool soup 00:50 that you can have in the time of summer or spring. 00:55 Making a corn chowder 00:58 and a pineapple cucumber gazpacho, 01:01 which is refreshing but sweet and savory. 01:05 So let's go to the first recipe for the corn chowder. 01:08 And the ingredients are: 01:31 So, we're using organic corn 'cause most of the corn 01:35 that's out there are genetically modified, 01:38 and I like to use organic corn. 01:41 So, we got to put our corn in, and I am gonna reserve 01:45 just a maybe a little bit to garnish it, 01:51 garnish our soup and the coconut water. 01:55 Now, I have a dear friend that's allergic to coconut. 01:59 So, if you have an allergy about coconut, 02:02 you can use water. 02:03 But the coconut water just adds a little more sweetness 02:07 and a little more flavor to our soup. 02:12 We've the ginger, and the Medjool dates 02:17 and I, you know, you can use honey 02:20 or you can use agave. 02:22 But I like to use everything 02:24 that is kind of fresh or not processed. 02:28 And dates are not really processed. 02:32 We have add two cloves of garlic, 02:36 add salt, and I'm gonna blend this a little bit. 02:40 And I have a coconut, I wanted to show you 02:42 what it looks like. 02:44 This is a young Thai coconut. 02:46 And it's not the mature, 02:47 the matured type of coconut is brown. 02:50 And so, this is what we are using, 02:52 we're getting the water out of this. 02:54 If you've been watching my programs, 02:57 you've seen me use this a lot, and it is a real, 03:00 it's high in electrolytes and it's very, very refreshing. 03:03 You can drink it as a drink, 03:06 the water inside, and you can use the meat 03:08 for different types of recipes and desserts. 03:15 So, we're gonna blend this really quickly. 03:39 And then what I call my secret weapon is avocado. 03:44 I love avocado. 03:47 It adds creaminess to dishes, 03:50 and it has the fat that is healthy fat. 04:00 So, we're gonna take the seed out of here, 04:04 and add the other half. 04:16 And blend it. 04:27 I'll stir it a little bit. 04:41 And let's blend it a little bit more. 04:53 Let's get our bowl. 05:03 It's really thick like a chowder. 05:06 But it's very, very delicious, I see yummy. 05:12 It's almost like a porridge. 05:18 And what I like to do is to garnish it 05:21 with a little more corn. 05:28 And you can also put a little bit of avocado on it, 05:33 just to add some color. 05:45 And there you have it, corn chowder. 05:48 So, we're gonna do our next recipe 05:50 which is pineapple cucumber gazpacho. 05:54 And the ingredients for that: 06:17 So we're gonna start off 06:19 by putting the pineapple in the Vitamix. 06:26 I use pineapple in a lot like smoothies 06:32 and I juice it, I make this amazing pineapple, 06:38 and spinach, and coconut water smoothie, 06:41 it's just amazing. 06:43 It's just so sweet. 06:44 This is coconut water, and what we're gonna do 06:49 is we're gonna blend this a little bit. 07:06 Okay. 07:08 Then we're gonna put our cucumbers in. 07:16 And cucumbers are also very hydrating. 07:23 Our cilantro. 07:29 Jalapenos. 07:34 Salt. 07:39 And our dates and be sure to check the dates 07:42 to make sure that their pits are out of them. 07:49 We're gonna cover this up and we're going to blend. 07:54 Let's try to blend without the pulse. 08:32 Now if you think that it is sweet enough, 08:35 you don't have to put the dates in it 08:37 but, you know, I like sweet and spicy together. 08:41 And the jalapenos and the sweetness of the dates, 08:45 it makes it incredible. 08:48 So, we're gonna plate it now 08:52 and it's frothy, yummy, 08:56 yummy, yummy, yummy, yummy. 09:00 And what I like to do is put a little Pico de Gallo on top. 09:10 And this is another fast, quick, easy, 09:15 and fresh recipe from yours truly. 09:19 And remember to live life fresh. 09:32 Jamaican, what you making? 09:34 That's right we are talking about A Taste of Paradise here. 09:37 And you cannot have a taste of paradise, 09:39 if you don't have some recipes 09:40 from the island of JA is what they say. 09:43 We all know that's short for Jamaica. 09:46 Some time ago, on different program I, 09:48 you know, I did a little peas and rice, or rice and peas. 09:51 And I was at this one location where one person said, 09:53 "Man, that's not how we make it in Jamaica." 09:57 So, I said, "You know what? 09:58 Let me start with the island recipes. " 10:00 Because I'm from a island myself, 10:02 I won't tell you though, 10:04 and we're gonna bring our expert here, 10:06 one of our very own consultants at SanareLife, 10:09 her name is Donna Marie Linsey. 10:12 The name even sounds Jamaican. 10:14 So sister, Donna Marie, welcome, welcome. 10:16 How are you? 10:17 I'm doing fine. You're doing good. 10:18 I figured look, you know, people say I'm a Ja-fai-can. 10:23 So, you know, just faking to be a Jamaican. 10:25 So, I said let me bring in the pure Jamaican here. 10:28 All right? So Donna, what's happening? 10:30 Well, we're doing something sweet today. 10:34 We're doing something sweet. 10:35 And this is crucial here because some of my friends, 10:38 some of my friends came back, 10:40 as we all know one of our other consultants 10:42 came back from Jamaica, 10:43 and they brought some sweets back with them. 10:45 And everybody ate it, everybody ate it. 10:49 I had to stay away, why? 10:51 Because they had so much sugar, and coloring, 10:53 and all of these things that I was like, 10:56 "You know, I'm just gonna give that a break 10:57 I used to eat that but I can't eat that no more. " 11:00 And so, we said, let's go ahead 11:02 and let's try to take some of those same, 11:04 cool, cool desserts and put a healthy twist on it. 11:08 Yeah. Yeah. 11:09 So Donna Marie is gonna help us herself 11:11 in making some of those items. 11:13 Now, there's two items that you had in mind today 11:15 that we're gonna make. 11:16 Yes, two items, Jamaican Grater cake 11:19 and cornmeal pudding. 11:20 Jamican Grater cake? 11:23 Yes, that's what I like 11:24 with the coconut and all that stuff. 11:25 Right, you got it. Sweet, sweet. 11:27 And your teeth fall out at the same time. 11:30 But it's still good, it tastes good. 11:32 Well, we're gonna make that and we're gonna make some what? 11:34 Cornmeal pudding. Cornmeal pudding, yes, yes! 11:38 Now we're talking, you know what I mean. 11:39 So, in my island, you know, what island I'm from? 11:42 Yes I do, Nyse. 11:43 What island? Trinidad. 11:45 I'm not from Trinidad. I know from Brooklyn. 11:47 My mom is from Trinidad, my dad is from Italy 11:50 but I'm from the island of Brooklyn. 11:53 Brooklyn. There it is. 11:55 There are more people from the Caribbean 11:56 I think in Brooklyn than in the Caribbean itself. 11:59 So I have a little idea. 12:03 No, Nyse. Oh, sorry. 12:04 My Jamaican accent is not working today. 12:06 So, let's go to, what are we gonna do first? 12:09 We're gonna do the Grater cake? 12:10 The Grater cake first. The Grater cake. 12:12 So, we're gonna go through this recipe real quick, 12:13 so you can write down the healthy Grater cake 12:16 because we are Jamaican and we're making it. 12:19 Yeah? We're making it. 12:20 I think so. Here it is. 12:21 The Grater cake, Jamaican Grater cake. 12:24 All you need is: 12:42 Okay, I'm sure this is the healthy one. 12:44 You actually show us how to-- or just a little idea, 12:46 give us a tip on how to make that, yeah? 12:48 Yes, what we've decided to use is beets 12:50 because it has a natural red color. 12:52 So it would give it that nice red color that we want. 12:54 Very nice, so we use beets to make that red coloring. 12:58 Right. 12:59 So, you all don't have to worry about that. 13:01 A lot of times we eat food with all these colorings 13:03 and they've chemicals and stuff, yeah? 13:05 Yes. 13:06 What would you say they cause quite a bit of problems, no? 13:07 They do. They do. 13:09 So, we're gonna make our own, as she said organic, organic. 13:12 So, what are we gonna do? We're gonna start here. 13:14 You just guide me along, 13:15 you know because I'm faking to be Jamaican so. 13:18 All right, let me help you out. All right. 13:19 So, what we're gonna do is we're gonna add the coconut. 13:23 We're gonna add the fructose, you know, our sugar substitute. 13:27 And then we're gonna add the water. 13:29 So here it is. I'll just follow your lead. 13:31 I'll just mix. So we'll take a part. 13:32 We'll get that going. Right, and we're gonna add in. 13:35 You take that and I'll turn that. 13:36 Now how high should the fire be? 13:38 We want it on, not too high, just medium heat 13:41 because we don't want it to burn, 13:42 we just want it to boil some 13:44 depending on what kind of pot you are using. 13:46 Okay so, we have that, then we're gonna add what else? 13:50 Our fructose. 13:52 Fructose, fructose, now fructose is... 13:55 Help us out. 13:56 Fructose-- Is just basically what? 13:58 It's sugar from fruits. Sugar from fruits, so... 14:00 Right, so it's healthier 14:02 and it's sweeter than the normal. 14:05 So, you don't need to use as much 14:06 as you would in a traditional recipe. 14:08 Okay. 14:09 So, it's actually a good way to, you know, use, 14:11 you know, something that will be healthier, 14:14 and you can use less than 14:16 what the regular recipe would call for. 14:18 Very nice. 14:19 And it's natural of course, so that's the benefit. 14:21 Look at that, so we have the natural one. 14:22 Yeah, I'm starting to feel it 14:24 getting little thick and then we're adding... 14:25 We're adding water 14:26 and we're just gonna keep mixing 14:29 until it gets soft and... 14:33 Hey, it's starting to getting into the little balls 14:35 that we usually see in the sugar. 14:37 The sugar ones, yeah? 14:38 Right, just keep mixing. 14:40 Uh-huh. Until? 14:42 Until it's gonna start changing colors on me or something? 14:44 No, because we want it to stay nice and white and that's... 14:46 Nice and white. 14:47 You know also another reason why we chose fructose 14:49 because it gives it that nice color there. 14:51 Okay. 14:53 So we want to make sure that we... 14:54 Mmm, it's starting to smell like it. 14:56 We used to buy this for like a quarter 14:58 on the streets there in Brooklyn 15:01 and so now I know how to make it myself. 15:03 I'm so, so excited about doing this, why? 15:07 Because now I can say I made a Jamaican treat. 15:11 Yeah, I made a nice Jamaican treat. 15:13 So, this is going. Right, keep mixing. 15:16 It may take a few minutes or two. 15:19 Okay. And then? 15:20 You want it to start to clump together. 15:24 All right, so we see that. 15:25 'Cause you want it to be sticky to stick together. 15:27 Okay. Right? 15:29 Then we're gonna add a little bit of the peppermint essence. 15:33 So, we have the peppermint essence as well. 15:35 That's why I had that peppermint flavor. 15:38 So even with the peppermint candy, 15:39 they just add the peppermint to it. 15:40 Exactly. 15:42 With a bunch of sugar and stuff though and coloring, okay. 15:44 And it gives you that nice little flavor 15:46 like you will be see in mint. 15:47 So how much of the peppermint are we gonna add here? 15:50 Well, the recipe calls for half a teaspoon. 15:52 Okay. 15:54 So what we're gonna do is just a few drops. 15:56 A few drops, okay. 15:58 Because it's pretty strong. 15:59 Yes. Hmm. 16:01 And as you're mixing, 16:03 you're gonna smell the aroma of the peppermint. 16:05 Okay. 16:06 What if I want extra peppermint flavor? 16:09 You could add a tad bit more but I won't overdo it, 16:12 we want it to be temperate. 16:14 This is not peppermint candy, huh? 16:16 This is not peppermint candy. 16:17 Oh, man, I can smell it, you're right, 16:19 it's coming up now. 16:20 So you probably wouldn't want to add too much. 16:21 I think, you know, 1/2 a teaspoon is quite... 16:25 Quite a bit. Enough, it's quite enough. 16:26 Quite a bit, or a couple of drops as you said. 16:28 Couple of drops, that's right. 16:29 And then what happens now? 16:31 All right, so what I want you to do 16:32 is to just remove it from the flame for a bit. 16:36 You can turn it off for a while. 16:38 We're gonna get our greased paper-- 16:41 Man, this thing smells like-- On some grease paper. 16:45 Okay. So we'll bring that over. 16:49 Right, we're gonna bring that over. 16:50 We're gonna do some drops on to our greased paper. 16:56 That's why they call it what? 16:57 Grater cake! Grater cake, right. 16:58 So, we're gonna make some little... 17:01 Get us a little on the-- 17:03 How much? Right, that's perfect. 17:04 That much. 17:05 Yeah, that's perfect and we kind of-- 17:07 Hee-hee. I'm gonna use-- 17:09 That's what my Jamaican grandma used to say. 17:11 I dropped so many grams, she goes hee-hee. 17:13 I was about to ask you which Jamaican grandma. 17:15 Yeah, yeah, don't worry, I have some... 17:17 Grandma, I know you're out there, God bless you too. 17:19 Love you. All right. 17:21 So I'm just using a spoon to kind of shape it. 17:23 Okay, so do I do another one? 17:25 Yes, so, we're gonna fill this plate here 17:28 on this grease paper. 17:29 So I put it like soap. Just like soap. 17:32 Nyse... My accent is no good? 17:35 No Nyse, come on, stop faking. Mercy, mercy and grace. 17:39 All right, so? All right, we're just gonna-- 17:42 but we want to make sure 17:44 we leave a little bit more in the pot. 17:45 So let's just see if we can get at least... 17:47 Come, come on, fix me up. 17:49 This is what they say 17:50 when they are making the food, right? 17:52 Nyse, I don't know 17:53 where you get these stuff from, seriously. 17:56 I guess my Jamaican accent is no good. 17:58 So, I'll just keep my mouth quiet. 18:00 So one more, we're gonna do about three or four of them 18:03 'cause I can eat three. 18:04 All right. 18:06 And then what else? 18:08 Let's drop one more in the center. 18:10 Oh, you wanted one for yourself I see, no problem. 18:12 Two-- You need to share, Nyse. 18:14 Yes, sharing is always good, here we go. 18:19 So now you know why we have Donna on the team 18:21 because she is gonna make some of these great 18:23 Jamaican dishes as well. 18:25 So, we have that much there. 18:28 And then what's gonna happen with this food coloring now? 18:31 All right, so with-- 18:33 what we have left, 18:34 let's take our food coloring, our beets. 18:37 Our beets, okay and then? The juice from the beets. 18:40 And we're gonna take like a spoonful 18:42 to add to that and we're gonna- 18:43 Of the beets? Hm-hmm. 18:45 Of the beet-juice. 18:46 Beet-juice, I'm gonna take a spoonful of this. 18:50 Oops, let do it this way. 18:52 And then? 18:54 We're gonna add it to, the coconut there at the heat. 18:56 All of it? Hm-hmm. 18:59 Woah! All right. 19:01 All right, here we go. 19:02 So we have that. Let's mix it. 19:04 We want to get it kind of pinkish, reddish. 19:07 If you need more-- 19:08 So I can just put a little bit more if I wanted to. 19:10 Yeah. Pour it all in. 19:12 Turn it up and let it overflow. 19:14 Right. All right. 19:15 So, I'm moving. 19:17 This is how they get the coloring, 19:18 or they will do it a different way, of course. 19:20 They probably add a whole bunch of- 19:21 But we are trying to do a healthier version of it. 19:24 The healthy way, okay. 19:25 So nice and pink, almost red there. 19:26 Right. 19:28 And what I'm gonna to do? You gonna scoop it on top. 19:30 All right, so we take a little piece there. 19:33 Pour it on the top. 19:35 Our next piece, let me put one more, one more piece! 19:41 All right. Hee-hee. 19:42 I like this shade of pink. 19:44 You like this? This is to fight of-- 19:47 Well, I don't know this sugar, 19:49 I would say fight against breast cancer, 19:50 we'll add some sugar here. 19:51 So but there it is. 19:53 So we are going to do our own part 19:56 and we have that there. 19:58 Then we take this and we put this in a oven or something? 20:00 No, we're just gonna put it in the refrigerator to cool. 20:03 Okay. 20:04 And it's kind of gonna sets and get, you know, sticky. 20:08 So, we're gonna take this now, 20:10 we're gonna put this in a refrigerator 20:12 and get that ready, and we're gonna move on to do- 20:16 Donna's gonna go ahead and put that in a- 20:18 this is, I finally get to say 20:20 I made my favorite Jamaican dish. 20:23 So, nobody can say I'm faking to be Jamaican, all right? 20:26 If you want to get it a darker or deeper shade, 20:29 you can always add more beets 20:31 and you can get a brighter, you know, color. 20:33 Right, so if you wanted red or something like that. 20:35 If you mix colors, can you get like a green, 20:37 a red and orange or something? 20:39 Well, it wouldn't be Jamaican anymore then. 20:41 Oh, I'm sorry. There it is. 20:42 That's how I'm trying to put my American touch on it. 20:44 So here we go, I'll be done with that. 20:46 Now, we're gonna move on to one of my favorite desserts 20:49 and it's called a what? 20:51 Cornmeal pudding. Cornmeal pudding. 20:53 Here it is the Jamaican making cornmeal pudding. 20:57 One of the favorites, 20:58 everybody always have this after the meal. 21:00 Here is a simple recipe on a healthy way 21:02 to make that cornmeal pudding. 21:04 We've got a little corn there. 21:06 All we need is what: 21:43 All right? So there we go. 21:45 That's really simple, easy to make. 21:46 Let's go ahead and knock this up 21:48 because I'm excited. 21:49 I got the Grater cake. What are we gonna do first? 21:51 What we're gonna do, we're gonna put together 21:53 our dry ingredients. 21:54 So we're gonna start with our cornmeal. 21:57 So, we take the cornmeal, we're gonna put that in. 21:59 Put it in the bowl. Nice big bowl. 22:00 Cornmeal is fantastic, helpful for you. 22:03 You're getting your carbs and all that good stuff. 22:06 And then we're gonna add our unbleached flour. 22:08 Unbleached flour. 22:10 Right, we're gonna kind of get it mixed up together. 22:14 Traditionally what we do is get a sieve 22:17 and sieve it together. 22:19 Okay. 22:20 Right, but we're just gonna whisk it together 22:22 to kind of get it all blended and mixed. 22:24 So you mix those sieve up-- 22:25 you have the flour and you have the cornmeal. 22:28 Cornmeal, right. Okay, what's next? 22:30 Next we're gonna add the sugar. 22:33 All right, now this is not your typical sugar, 22:36 but this is your evaporated cane juice crystals. 22:39 Right. 22:41 Okay, evaporated, am I right? 22:42 Man, that's a lot of sugar in there. 22:44 Yeah, the thing about cornmeal, it tends to absorb a lot, 22:47 so you add sugar to it and then you find 22:50 that you don't taste it. 22:52 So for this case, you know it will be just right, 22:55 the amount that we have, not too sweet. 22:56 Ooh! 22:58 My teeth are type of- 23:00 Not too sweet. But the good thing-- 23:01 Is this is the better option for sugar, yeah? 23:04 Evaporated cane juice crystals. Right. 23:05 And then? We're just gonna-- 23:08 Do you want me to mix that? 23:09 Fine, go ahead, thank you so much. 23:11 I got to get my hand in this. Definitely. 23:13 What if I do it like this? 23:15 That's even better. That's a little machine. 23:16 You remember when we used to have-- 23:19 And do that and then we just lick it off. 23:21 And we used to my brothers and stuff, 23:23 we always used to fight for the little, 23:26 I don't know what you call those blades 23:27 or something like that? 23:29 The mixer. The mixers. 23:30 So here we go, we mix that well. 23:32 Right. And then? 23:33 Then we are gonna combine our dry ingredient, 23:36 I mean our wet ingredients in something else. 23:38 So, I have here coconut milk 23:41 and this is 5 cups of coconut milk. 23:44 So it gets it nice and creamy, 23:45 gives it that real nice coconut flavor. 23:47 This is a heavy hitter so-- Right. 23:50 I think of cool, you were gonna mention something, 23:51 a cooler idea is to take the small dry ingredients 23:54 and put them in a larger wet ingredients. yeah? 23:57 So we're gonna add our salt... Let me grab a spoon. 24:02 We're gonna add our coriander and cardamom. 24:06 Traditionally, you know, in Jamaica 24:08 we use our allspice or cinnamons, 24:11 they are good alternative 24:12 is a little cardamom and coriander. 24:15 Cardamom and coriander as well. Right. 24:17 And we'll use the cardamom and coriander 24:19 in place of cinnamon 24:22 'cause you know the allspice is just a mixture of what, 24:24 a nutmeg and this and that. 24:26 And so as you see right here, 24:28 this is what the coriander 24:29 and a cardamom looks like a little bit. 24:31 You see that in comparison as well. 24:34 So that's something that you can use there. 24:36 Simple item as you see the cardamom and coriander. 24:40 Okay? Coriander, right. 24:42 And we have our vanilla extract. 24:44 All right, so the vanilla extract. 24:46 We're gonna add that. Alcohol free of course. 24:47 Alcohol free of course. 24:49 And then we're just gonna mix it together. 24:51 Okay. 24:54 And get that all kind of-- 24:56 You gonna get that going so we have quite a bit... 24:58 We'll pour that, now the coconut 25:02 will be good for us of course but too much of it 25:04 you're adding our extra blessings. 25:06 Extra blessings. 25:07 So that's why when you do this, you share it. 25:10 You don't sit in and eat all by yourself. 25:12 You gonna share those blessings. 25:14 Oh, this thing is thick and heavy. 25:15 Just get it all mixed in. Okay, I'm ready. 25:22 But it gives it that real, nice, creamy, coconut flavor. 25:27 Oh, oh, I'm making a mess. 25:28 That's all right. We are in the kitchen. 25:31 Wow! This is how they make that. 25:33 And we always used to have this as dessert. 25:36 And I'll just wonder why was it so thick and creamy. 25:38 What did they do? 25:40 They normally use a coconut, yeah? 25:41 But there will be a lot of sugar that they'll use. 25:43 Right, what you can also do is add 25:47 a little water if it's... 25:50 Not. Is that too thick? 25:51 If it's too thick, add a little water. 25:54 Yes, I'm gonna add a little bit a water 25:56 because coconut tends to swell. 25:58 Ooh! 25:59 She is giving me a workout here today. 26:03 You'll find that. Okay. 26:05 Just adding a little water is fine. 26:07 Let me get all my coconut out of here. 26:10 And then I'll mix that up then I'll put it in a baking dish. 26:13 I think you have that dish, yeah? 26:14 Yes. 26:16 So it has to be like a kind of a liquidy, 26:18 not tool liquidy but-- 26:19 Not too liquidy, but you also don't want it to be too stiff. 26:23 Here it is. 26:25 And then what's the last step here? 26:29 The last step is we're gonna add it to our... 26:34 Our baking dish. Our baking dish. 26:36 All right, so I'll just take this and pour this out. 26:39 Yes, just pour it out. 26:40 Did I do a good job mixing? Yes, you did. 26:42 Good job, Nyse. Oh, man! Thank you. 26:46 So here it is, we have that-- 26:48 We take that and put that in oven for how long? 26:50 Well, we're not quite done yet. We're Not yet. 26:53 We still have some other items that we need to add to it. 26:55 Okay. 26:56 I have raisins coated with flour. 26:59 Okay, so-- Unbleached flour. 27:01 All right. And you add that-- 27:03 You're just gonna sprinkle it on top. 27:06 And then this? 27:07 And then we're gonna sprinkle the-- 27:09 Some coconut shreds on top. That's how it is. 27:14 So this is just a little extra touch to it. 27:18 All right, so this is pretty good. 27:21 Now hopefully, 27:23 this won't take long 'cause I'm about to eat. 27:24 And you said that you already made some, huh? 27:26 So we'll take that, put that in a oven. 27:27 We'll put that in the oven for 30 to 40 minutes. 27:30 And then you have another one with the Grater cake finish. 27:33 And then I will pull out the other one. 27:36 And this one you did up nicely, let's just try-- 27:38 Wow! 27:40 This is what I'm talking about. The Jamaican-- 27:43 You're making some Jamaican desserts. 27:45 Donna, this looks great. 27:47 I can eat this now, yeah? You sure can. 27:49 Very good, so I have that, I'm gonna go ahead 27:51 and I'm gonna cut this pie as well. 27:53 Cornmeal pudding at home. 27:55 Jamaican what you making. Enjoy it. |
Revised 2016-04-11