Lets Cook!! Salmon with Cajun pasta and banana pudding cupcakes

Hey y’all! Thank you for joining me for this special live.

Recipe used for cake layers
https://www.allrecipes.com/recipe/237357/easy-banana-pudding-cake/

Salmon
Penne Pasta Noodles
Heavy Whipping Cream
Parmesan Cheese
Salt (optional)
Cajun seasoning
Cayenne Pepper
Garlic (fresh)
Garlic Powder

Eggrolls
Shrimp
Cabbage
Carrots
Green Onions
Sesame oil
Soy sauce
Ginger
Garlic
Salt
Pepper

Hey y’all. Hey. Welcome in everybody. Y’all the girl. I’m telling y’all, this is no joke. I hope I got everything out the way. Probably not, but oh well. We about to do this. It’s more work than I thought it would be. Hey y’all. Hey. So, I might have to adjust the We ain’t using no mustard, y’all. I might have to adjust the camera a little bit. We shall see. But, welcome in everybody. Hey y’all. Hey. Hey, Miss Esarie. Welcome in. Hey, Auntie Ellen. Who did I miss? Hey, Auntie Ellen. Hey, Miss Nita. Thank y’all so much for the birthday wishes. Welcome in everybody. Who I’m missing? She said, “Hello. I’m in your time zone. I’m in your time zone. Um, hey, um, Miss Michael or Mr. Mr. Michael Myers versus Kes. Hey, welcome in. I’m not sure, but I don’t want to be incorrect. Hey, Jessine Ella. Hey, sister. Hey, honey. That’s my husband up there, y’all. I just skipped all over him. Thank y’all so much to my members for being here. Thank y’all to my subscribers for being here. Thank y’all so much to anybody watching the replay. Thank y’all so much. I appreciate y’all. It takes a special type of person to watch a replay. Hey, um, Baskets by Key, do y’all hear like a echo or anything? Because I see two mics moving. Honey, do y’all hear echo? Hold up. Can y’all hear me? Is it moving still? I think it’s moving still. So, let me know if y’all can hear me. And y’all, this was much harder than I thought. Much much harder than I thought. Okay. Thank you. Uh Jess Ella, thank you so much. Yes, sister. What? You can hear me or is it echo? Okay. No echo. Okay. Okay. Okay. Thank y’all so much. I missed the no in the beginning. Um so to anybody just stopping by, I appreciate y’all. I know it’s Saturday. Y’all enjoying the sun. Maybe it’s going to be raining here in a minute. Um but thank y’all so much for supporting. Um it before y’all go hit the like button and then I always post a picture on my um community tab. Y’all know it used to be community tab but now it’s post I always post the picture there if y’all don’t stay for the duration or you don’t come back and see the ending. There will be a picture over there. Um hey Nikki not your sister. Welcome everybody. So, what we’re going to do first, I was going to make some um banana pudding cupcakes, y’all. But I cannot find my cupcake um uh papers. So, yes, my um I could not find my cupcake papers. So, what I’m going to do, I’m just going to make a banana pudding cake. Um thank you so much, Miss Nita. One time for the birthday, girl. Two times for the birthday, girl. Okay. U So, yes. Thank y’all so much for being here. So, what we’re going to do first is the banana pudding cake, y’all. I really want to do the cupcakes, but I do not know where my um tins, my papers are, which is very crazy. It’s very weird. So, we’re going to go ahead and get into it. I got to turn some of these phones down, too, y’all. I’m going to tell y’all the ingredients. Actually, this cake right here that I’m making it, I want it to be accessible to y’all if y’all wanted to try it. So, this cake recipe, I got it off of all recipes.com. And then I’ll put the link in the description after this uh live is over. Um so that if y’all wanted to make the cake, not using a box cake, but actually actually doing a banana cake, it’ll be there. Thank you, um just one Ella. Thank you, Nikki. Thank y’all so much for the birthday love. Um so we’re going to move this cuz we’re not going to use this right now. But um we will be using it shortly. Y’all know we making um salmon and uh Cin Alfredo is what we’re going to be making. I just put it right over there. Going to be making salmon and Cajun Alfredo. I’m go ahead. I’mma pull the mixer to the front. Then I’m going to show y’all the ingredients that we’ll be using. So this is my mixer. Okay, baby. Honey, you got you moving too fast. You moving too fast. Okay, so we’re going to need you need three cups of flour. Um, a teaspoon and a half. teaspoon and a half or teaspoon and a quarter, but I’m going to put the recipe in the um description box down below. And then you’ll need a half a teaspoon of salt. So, that’s right here. Hey, my Renaissance grandma, welcome in. Thank y’all so much for being here. And then the sugar, you’ll need two and 1/8 cup of sugar. And so, oh yeah, y’all already know this is not a low carb meal today. It’s packed with carbs, y’all. It’s packed with carbs. Um, and then we have our buttermilk right here, which is a cup and a half of buttermilk. Um, your cold items, typically you want them to be at room temp, uh, when baking a cake. Okay. Um, we have three eggs. Three eggs. You’ll need um 34 cup of butter. 3/4 cup of butter. So, I’m just going to cut um a half a cup off of there. And then you’ll need two teaspoon of lemon juice, two teaspoons of vanilla extract, not no carrot. And then you’ll need your bananas. So, the riper the bananas, the sweeter they are. Mine are not that sweet. Thank y’all so much for the 15 people in here, y’all. Don’t forget to hit the like button before y’all leave. So, first what we’re going to do is cream our butter and sugar together. Or actually, we can go ahead and mash up our bananas. So, you’re going to mash up your bananas. You need a cup and a half of bananas. Okay? A cup and a half of bananas. And you just mash them up with a fork. I’m like, “Girl, what are you thinking?” Huh? What are you thinking for real? All this stuff All right. All this stuff you making. Okay, girl. Those already washed and I cleaned my counter off a little bit. So, we just going to eat the germs. Thank y’all so much. I thought I turned you down, baby. About um three bananas might be It’s probably about a cup and a half. So, just take them out. Put them in your dough and mash them on up. What’s everybody doing today? Saturday. What does everybody have going on? So that’s like really ripe. I do not like bananas that look like that. I mean, you could cook with them and make smoothies with them, but I still don’t. I ain’t using that one. Hey, Shemica. Thank you so much for being here. Thank you for stopping in, dropping in, popping in. Thank you. Okay, so now we have our bananas. I started to mash the bananas up prior to, but we did not do that. We did not do that. Okay. And then just mash it. You don’t want them to be too hard, but they don’t have to be uh, you know, brown either. Oh, today I do have my trash thing down here. Preparing to go to my family reunion today. Oh, have fun. Family is everything. Like Auntie Ellen say, yes, family is everything. Hey to everybody in the bushes. I appreciate y’all so much. Okay, so honestly, this is about a cup and a half. And then we’ll just sit this to the side. if I don’t ice me on camera. Um, of course I’ll post it in my community post. And I I was gonna do um six cupcakes and then like a 4 inch cake, which I have my pans right there already uh oil greased and everything, but I’m going to end up putting them in the 8 in pans now. Okay, it does look gross, y’all. Hey, Miss V. Thank you for coming in. Yes, everything. Right, sister? Everything. Enjoy. Nikki, my renaissance grandma. Thanks. Okay, so we could just sit this right here to the side. Y’all ain’t going to see it cuz I’m put it on other side. So now we’re going to cream our butter and our sugar. 34 cups of butter. It’s getting dark out there cuz it’s about to rain here. I hope it don’t be storming. So, we just need 1/4 cup. And the measurements is on the side of the butter. I’m sure majority of y’all already know that, but I just thought I’d say that. I’m not guessing here. Hey, Mrs. Tasha. Hey, Missy. Welcome in y’all. Welcome in. Let me ask y’all a question. Okay, to all the gift basket makers or the creators, honey, any crafters in here and the sugar already measured out. Um, have y’all heard This is off the top topic of food. Now, have y’all heard that they are now uh charging people or taking people to jail for making uh money bouquets? Y’all didn’t heard that? And we just cream it. So you can mix this pretty much as long as you want to. Um, anybody? [Music] What? Why? Yes, because they say tampering with money when you put the tape on there. Have y’all anything like this? I don’t know about like which was so cute. Y’all could go check it out. She did it online. What? Money. What? From not even for your child. Yeah. Look into it because this is what I’ve heard. Look into it. Baby, don’t you get me? I see that. So, yes, please. I haven’t heard that in a while. I made a huge So my y’all see the camera. Do y’all see it? All the way together. Once we’ve together, we’re going to um add our eggs one at a time. No. Okay. Not every day in the plate on how you think uh my safety [Music] when your birthday or when is your birthday when your Okay, hold on. He is upstairs. Um, and y’all sound like people on down here. Haven’t heard it yet. Y’all check it out. Checking it. Checking it. So, I’m not sure about the honey though, but hold on y’all. Doesn’t matter what size to go. It don’t even matter. Bring whatever size you want. It will be plenty. Hello. How the baby doing? She is doing good. She’s doing a much better. Thank you, Miss Rouie. Um, she did go back to daycare on Thursday. Um, but she’s doing much much better. I said happy birthday earlier to Oh, thank you, Miss. I did not see that. Thank you. Thank you for Thank you so much. I appreciate it. What’s good, everyone? Mr. David looks amazing. Okay. So, now we have You can keep on beating it. We can beat it for about five until it’s thick if you want it. If you have cold, if your butter is cold, um it’s not going to beat up like this. It will take a very long time. Very long time to make it creamy. Happy birthday. Thank you, Mr. T. Hey, Mr. Saturday. No. So, you already you know how it is. Okay. So, we’re going to add our eggs one at a time. No, I don’t crack mine in a bowl. Okay. I don’t crack them in a bowl. I just crack them in the uh in the pan. In In the pan. I just cracked them right into the uh Oh, y’all. Hold on, y’all. Okay, so my camera it done um we’ll see if it come back because y’all ain’t going to see nothing. You don’t see nothing. Okay, hold on. Nope. Y’all horrible. Give me one minute, y’all. I’m gonna have to unplug the camera and plug it back up. Um, crap. I get the clothes out of our season on the 22nd. Oh, yes you do. Good thing you made it in. We the best of the best. Hey, Crappy in chat. Hey, Miss Sonia. I crack mine in a cup. I crack mine right in there. Smash the like button, please. Thank you, Mr. David, I’m going to be following you, Mr. David, from now on. Can’t stay long. I’m headed to church at 2 o’clock. That’s why. Thank you so much for stopping by. I appreciate it. Have a good time in church. Say a prayer for me. We just had salmon this morning at our prayer breakfast. Y’all, can y’all stay right here? Hold on for one minute. Okay. Don’t want no. I hope I don’t mess nothing else up, but don’t go nowhere, y’all. Okay, let’s see if it comes back on because my camera went off. Now I might need my husband to come in here. He ain’t gonna want to come in here. Why are you playing with me, man? Y’all, I hope the camera did not go out. I’m so sorry. Thank y’all so much for being here. I appreciate y’all for being here, stopping by. If y’all have to leave, I understand. It ain’t even none of my business. No way, honey. Hey, B. Lord, y’all. I’m just going to go and make it. Y’all ain’t going to be able to see it. It’s not even showing up here. Bear with me, y’all. Bear with me. Is it this one? The bottom one? I’ve been trying both of them and it’s not working on either one. I unplugged it and plugged it back up. The tech guy got here y’all. Unplug it again. Happy. Thank you so much, sister. Thank you. very crafty creations. Thank you. Let’s see. Oh, okay y’all. Okay, and we’re back. So, the color is going to be off. I see that. But that’s fine. Okay. So now I’m going to go ahead and crack the eggs into here. My hands a little bit as that flour. You going to do them one at a time. And no, I don’t drop no shells in there. Uh And that’s good mixing. You don’t have to uh mix it too long. And now what we’re going to do is alternate our flour and our buttermilk. Thank you, honey. Um, thank you, Miss Queenie. I appreciate it. Okay. So, now what we’re going to do is alternate our buttermilk and our um flour. But I do have the the um the baking soda and the salt sitting right up there on the top. So, I’m just going to uh u mix that up. Mix that even this off. Okay. So, we’re just going to incorporate that, blend, mix, whatever you want to say. Okay? Just like that. Usually, your dry ingredients go um all together usually um except the sugar. And we’re going to start with flour and um in with flour. And once this is done, we’re going to add our uh lemon juice and our vanilla. I don’t want to mix it too long. Hey, tournament time. Have a good time at the tournament. Are you in it, Miss Queeny? Bows, y’all. She bows. buttermilk. [Music] And make sure you scrape the sides of your bowl down. And I always count in my head when I’m mixing my cake. I’ll be 1 1,00 2 100. That’s what I do. Bish. Okay. Flower. I try to do it um in equal parts, but that never works out for me. My cakes still come out good or pretty good. Pretty good. And now we’re It’s a lot of buttermilk, baby. Buttermilk is going to help make How did I turn that down? um is going to help keep the or makes the cake moist. Buttermilk and oil, but we don’t have any oil in this case. Make your cake moist to win it. Get it, Miss Queenie. Everybody, y’all busy. I know y’all busy. Thank y’all for watching, baby boy. Thank y’all for letting me play. I appreciate it. I certainly do. Okay. And now we’re just going to add our last little bit of flour. I hope I ain’t forget nothing. I should have pulled the recipe up. All righty. I’mma turn on this water back here. Water right here. So, I’m just going to go ahead and turn that on. Okay. Now, what we’re going to add to it, our vanilla, which is going to be two teaspoons, and then our lemon ext uh lemon juice, which is two teaspoons. Okay? You see this um this type of teaspoon? You don’t see it? So this side over here is for dry ingredients and this side right here is for liquid ingredients. That’s why I shaped like a scoop. So two and then our vanilla extract. I probably would have pulled it in there any other time. Okay. So, now that we have that all mixed up, let me do it for about 10 more seconds and then we’re going to start stir stir our um bananas in. Hey, Miss Label. Thank you so much for being here. I want a bowl. A bowl of water. Thank you, Miss Lel. Come on. I got you. I give lessons in Oh, she said come on. She give lessons in Vegas. Vegas. Don’t bring them out there, Miss Queen. and come and lose all that money. Even the non gamblers. Okay, y’all see them bananas. Should I measure the bananas, y’all? Look at that. looking. Show y’all. See if we not on the money. Let’s see if we on the money. Probably going to come up the show. Look at that. Y’all see a little bit over just a tad bit. But baby, it’s all going in there. And it wasn’t even level. So, I’m sure it’s just the right amount. And then we’re just going to stir, stir, fold. Did I miss putting any ingredient in here, y’all? I hope not. It’s going to be a lot of stuff. I supposed to do egg rolls, too, y’all. I might do them. We gonna see. We going to see how long this take. Okay. Okay. Hey, Miss Mary Brown. Okay. That is the cake. And um like I said, I did pre oil my pans, y’all. But I had to get two other pan. I’m going to oil them. And this is what I use. or I like to use um the spray from Aldi and I used to used to like um Baker’s Joy. Yeah, I’m I’m not feeling them. So, I just use a napkin and then rub it around. You can flour it if you want to. Well, flour it if you don’t have like parchment paper to put in the bottom of it. I would say that So I just do that. Oh no, not the paper girl. Okay, just finished painting a car. Oh yeah, please say they ship me some. I got you, Rain. What color did you paint the car? You ain’t painted in a while, have you? Okay y’all. So now we have that. And then I have these um which I So these right here, this is these are parchment papers that’s already cut to the round. And this one right here Oh, I bet that’s pretty. Hey, Miss Deborah Garrett. Thank you so much. Thank y’all sisters. Tell them I said thank you, Miss uh my thank you. Tell them I said thank you, Miss Nita. And hey girls, I know y’all done five girls, but I can’t be five. You just have to give me another chance and another chance to make a change. Crafty Leo, what you using as your streaming platform? Love you. So, this right here is Streamlabs. Thank you. I use Streamlabs down here. I used to use uh Streamyard upstairs, but now I use Reream. So, this is it. And these tabs, you just pull the cake up once it’s done and pulled. Okay. And I will just go ahead and fill. Hey, Mama T. K. Welcome in, y’all. I’m going to try to pour equal amounts of batter into the uh into your pan. I’ll get that. I’ll get that in a minute. And I’m going to make regular I’m going to make my own icing for the cake. So, I’m going to make um a cream cheese icing for the cake. Um but um you can use the cool whip or make your own whipped topping for the cake if you don’t want to use like a icing icing. Y’all, that paper getting on my nerves. And when you if you baking and you don’t have a spatula, I don’t care if it’s one from Dollar Tree. Get you one, y’all. Get you one. This going to get all your stuff out your pan. Listen, baby. Do you want me to cut you off of here? Cuz that’s what it’s looking like. Okay. It’s looking like you want you want to go. And don’t overfill. And this is like so this is a cake, but it also rises like a bread. So it’s not going to rise super high like a cake that has baking powder in there. Um because this cake has no baking powder. Okay. Let me make sure that I got the right temperature on the y’all. See, baby, I’m telling you, don’t no cake batter left behind. Get you some spatulas. Okay. Yeah. When people scraping with them spoons and stuff y’all leaving in there, girl know the answer is uh uh we not doing it. Okay, I’m going to look it up, make sure I got the right temperature, and then we’re going to move on to the sauce for uh a pasta. We got the water boiling back here. I’m going to go ahead and add my salt. You when you cooking pasta, you want to salt your water. That’s the way your pasta is going to get flavored. Um you want it to kind of taste like beach water. Have you ever taste beach water? It’s soft. It’s salty. Okay, so we have this. It’s about to storm out there. Um I can see it. I can see it. [Music] And then what I check the temperature, the uh oven temp to see Y’all, I keep thinking I had to turn that thing down. I appreciate y’all all for being here for move that um the cook plate back over here, but let me make sure. I probably should have wrote it down here. Probably should have wrote it down, but the cook time is what? 35. Oh, it’ll be done. So, I’m definitely probably not going to um ice it on here because it’s going to take um it got to cool down, y’all. It has to cool down. Uh 350, correct? Okay. So, we’re just going to put those in here. And it says to bake it for I don’t know, but I just probably making sure not to burn it up. Okay. Cook time 35 minutes. 35 minutes. We got to put 40 minutes on here. No, we’ll put 35 minutes. 35 minutes and then I’ll check it. I did put it in there. Okay, y’all. So, now we’re moving on to the next thing. We got a couple bananas left. We’re going to move on to I did cut up the stuff for the egg. Why not? I cut up the shrimp. See that? But it’s so much. Oh my gosh. Oh my gosh, girl. again. I got to make my icing. Leo, the cooking videos will have your watch time. Eating is a hobby now. It is. It’s my hobby. Okay. I’m a foodie. No, but it’s going to be Now, next week, I may not. I may not cook next week. We will see. I have uh visitors coming and I needs to get it ready, get it right for when they get me. Okay. And then me having to prep, which I love. Oh, these carrots is for the egg rolls and these green onions. Um me having to prep and stuff like that. I may not be able to come on and cook next week. The basket challenge is next week. So, I have to do that one day. I go on live with Papa Bit every Tuesday at 700 p.m. So, we’ll see y’all. Let me play something for y’all. Let me let y’all hear this. Honey had me cracking up. Had me cracking up. Let me know if y’all can hear it. Too sweet. Super sweet. Come on now. [Music] Thank y’all for the 20 people in the building. Happy birthday to you. Happy birthday. [Music] Is that you do what you can? Beverly [Music] unbiased. She ain’t gone now. I mean, happy birthday. Happy birthday. Happy birthday, girl. It’s so Okay, girl. I’m giving you a big old for your birthday. Okay. And um I will talk to you later. That girl is so fun, honey. I say she ain’t going nowhere. That was unbiased, y’all. So, she sent me that message, looking like dropped the microphone. Y’all see me to rain. Okay. So, we’re going to make a um Cajun pasta, which I’m just going to make mine um Alfredo because I really like it. Because I really like it. Okay. We’re just going to heat our pans up and we’re going to use heavy whipping cream. So, you’ll need heavy whipping cream, uh Parmesan cheese, you um parmesan cheese or Italian cheese. Um then you’ll need uh if you use heavy whipping cream, I’m not going to say that. Uh there’s another way to make it. You can make um Alfredo sauce with milk and flour, but we’re going to be with heavy whipping cream. So, you don’t need um to use flour because heavy whipping cream thickens up as you’re cooking. Okay? And I’m in the refrigerator, y’all. So, this stuff expensive, okay? Even Great Value brand expensive. Hey, Miss Queen. It’s expensive, y’all. Okay. So, we have this as a whing cream. We’re going to use this shredded cheese style. Then I have some uh parmesan cheese that I’mma grate on over it. Um we have our salmon over there over yonder. So let’s go ahead. We’re going to put the pasta noodles in. And this is the pasta we’re using. Any pasta? We’re going to use a wood spoon. Spoon. Usually, um, if you put a wood spoon, that’s how it should work. I hope it don’t get over. Um, it your pot won’t bubble over. If you put a wood spoon across it or a wood wooden utensil across it, it won’t bubble over. Okay, so we have this here. Let me go ahead and put this in here. That might be enough. Maybe, maybe not. And I’m going to use Cajun seasoning, but you can make Cajun. I’m going to use this right here. Bam. Emerald. Okay. We’re going to use this Cajun. And then for the salmon, we’re going to use this. Bam. Okay. Black and seasoning. Emerald Legosi. Okay. I used to watch him all the time. I love me and my husband, we used to watch him so much. We loved watching him. Loved watching him. So, we’re going to let this cook a little bit. Um, and that’s the seasoning we’re going to use. But you can make this seasoning if you don’t have just Cajun seasoning. You can use paprika, cayenne pepper, onion powder, garlic powder, um, thyme, uh, what else is in there? Time, onion powder. Um, that’s pretty much it. Yes, emerald. Please the honey. Watch watch watch. When my cake hit the get almost done. I’mma season the fish. Okay. So, we have this going. I’m going. And I have sea salt. I’m going to add some more cayenne pepper to it. And I’m going to put red pepper flakes on it. Hey, baby mama. Love me some emerald. Yes. Chef Ella who used to love emerald. I loved it. I I used to love watching uh Food Network cooking shows. I don’t watch it much anymore. Um, it’s weird. I love the great food truck race. I do love that. I wanted me a food truck for a long time. A long time. Even my husband, he Yeah, he would get it. But it’s like, where are we going to store it? Where we going to put this thing? But oh, so we’re going to let this cook down a bit, y’all. Let it thicken up. Thickening up. How’s everybody’s weather to the ones that’s in the chat? How y’all weather going? And I got this right here for the egg rolls. Sesame oil. Let’s see if we going to make them egg rolls, y’all. The sesame oil, the ginger, that’s for the egg rolls, too. Oh, it’s right there. We going to see. I know. I know. I know. Hey, Shiny. But Big uh Bigfoot Contessa. Yes, I I used to watch her, too. I was watching Food Truck Race yesterday. See, we we haven’t watched it yet. Um usually we let the season end and then we watch it. Um, but me, I wouldn’t mind watching it now because I was telling my husband, we really probably only watch one episode a night. So, by the time we It’s already, it’s probably like three weeks gone by now. I think it started around August the 4th. Um, and it’s probably three weeks gone by. So, it’s three episodes that we could watch, but you want to wait till they all um done because sometimes we do watch more than one. Weather clear in Virginia. It’s raining here now. Um, Miss Quinn say 97 in Vegas. It’s hot. It’s hot. It’s hot. And let’s stir our noodles so they don’t stick. And when it comes to noodles, when it comes to cooking your noodles, for me, I think it’s preference, right? There is a there’s a um a time that you cook it that’s on the box. There’s a time on the box. It’s probably about 10 minutes or something like that. Um probably about 10 minutes. al dente in 11 to 12 minutes. Me, it depends on the pasta. It depends on what I’m cooking it for to how long I cook it. Okay. I don’t want no hard noodles. I don’t want no hard noodles. I don’t want them be mushy either, but I don’t want them be hard. I’m playing catchup. Miss some seasons. Oh yeah. I love it. I love it. I could Who won last year? I couldn’t believe that that type of truck won again. Hey, Mama Shirley. I couldn’t believe it. I was like, ain’t no way they going to let them win. There’s no way. But I do love it. Because this right here, that pan right there is a stainless steel pan. I could use a steel steel utensil. However, and this stuff will bubble out. Okay, keep your eyes on it. It will bubble bubble on up out of here. Um because it’s a steel pan. But if it wasn’t if it was coated, you want to use a uh silicone or a rubber utensil. Silicone utensil, y’all. Um, baby, I love me some salmon. Come through with the come through, honey. Hey, Tasha. I love salmon, too. That’s like my favorite fish. Um, now if it’s fried fish, uh, uh, brim is my favorite fish. Oh, Lord, I love it. That’s why I can’t give up no seafood now. chicken pork be I could give it all up. I probably sneak somebody chicken wing every now and then, but I can give it up and it’s going to start to thicken up. Sorry y’all about the camera, but my camera head went to acting up and it’s thickening up. It’s starting to thicken up. Okay. And the longer you cook it, the more it’s going to thicken up. Thank y’all for the 19 people here. Hit the thumbs up for me if you haven’t already. Hey Danzelle, thank you so much for coming in. I love me some seafood. Yes, me too. I can’t give it up. Can’t give it up. I eat oysters, muscles, calamari. I ain’t I’m not going to say that to make myself sound silly. Um clams. I’ll eat those too. Um, but I’m not the I can do without them. Right. Oysters love crab. Love fish love. Yes. Muscles. Those are delicious. Crawfish, craw daddies, craw dads, whatever y’all want to call them. I’ll eat them, too. All of that will tear it up because let’s see here. Definitely not. Uh I’m not going to make no more sauce cuz it’s pouring down. Hey, the analytic gardener. Your camera’s clear, honey. It’s clear. But it looks so dark in there. Very dark. Are you adding shrimp? No, I was going to add some shrimp on the top. I told my husband I wanted to, but I’m supposed to make shrimp egg roll. So I was like, I ain’t going to add I’m not going to add shrimp on top of top of the salmon. Usually, most of the time now, I love stuffed salmon. Like I do it with the cream cheese and the crab meat. But yeah, ain’t going to do that either. Um, your cameras are clearing you. Thank you, Miss Love all seafood. Me, too. Pretty much. Slide me a plate when you’re done. I got you, T. I got you. Basic seafood for me. What? I’ll eat crawfish and green muscles. The other stuff. No. What? Yes. I’m tearing it up. Oysters. That’s like I can remember this one time. So, I’m from Florida. Um, at one time me and my sister and a friend of ours, we were much younger. Were we still in school? We had to still be in school, but I was a senior. If I was still in school, I was a senior. No, I might have been out of school. My sister probably was still in school. So, um, it’s a beach down that way called Crescent Beach. And Crescent Beach had uh like oyster beds, right? So, it was so many oyster beds out there. So many oysters. Why we the three of us? Yes, I had to be grown. My sister had to still be in school. Um or just getting out. We done went out there not not really prepared, y’all. Not prepared. But we knew we were going to these oyster beds to get us some oysters. That’s that’s the only thing we knew. Okay. We went out here with five gallon buckets walking out here, not with the proper shoes on. Okay. You probably need some rain boots or something. We ain’t had the proper shoes on. We didn’t have no gloves and stuff like that. Picking all these oysters up. Just walked out there getting them off the oyster bed. We was so cut up. Our hands was cut up. Our feet was cut up. And it was crazy. But I’m telling you, when we came back home, we had oysters all in the yard. We waste we wasted so many oysters just being young and crazy. But baby, we tore up for plenty of them. But I can tell you, we did not eat all of them. We went out there with five gallon bucket. That’s how much I love oysters. You wasn’t even thinking like, “Girl, oysters cut.” Okay. They shells will cut you up. No, we was cut up. Cut up. But it was a good time. It was a good time. Um, Mama Shirley speaking. Everybody tag speaking. Drop to the bushes. Thank you so much. I appreciate you for being here. Just came from the fish market. Got C. I love that too. Yes. Feet cut up. 55gallon cooler. Yes. We had so many oysters, y’all. So many oysters. Oysters on a half shell with hot sauce. Delicious. I eat them raw, cooked, smoked. Yeah. Boil them. I probably eat them. Yeah, I eat them boiled. Oyes. I eat them. You hear me? Okay, so we have our strainer here. I just going to put it in the sink. In the sink. But it was Yeah, it was a good time and we was crazy. Oyster shells and everything all over the yard. All over the yard. Mama Sha mailed me a plate. Love catfish. Danzel is speaking everybody. Yikes. Tore up. Tore the way up. I wasn’t even thinking. I’m telling you. feet was cut up. You definitely I wonder if I haven’t been down there in so long to to like Crescent Beach. I wonder if it’s still like that. I wonder was a good time. And my pasta I’m not going to rinse it off, y’all. Okay. I’m not going to rinse the pasta off. Palamari and all for show. Hey, Micher. Hey, Crafty Leon chat. I’m over here cooking. I’m in the bushes to you everyone. I’m trying to see what it would say to you. To everyone. Hello and every enjoy your day. Thank you so much, Miss Sher, for being here. I appreciate you. What’s cooking? cuz we like to eat. Let this cook. We got 16 minutes on the cake. What you thinking, Miss Carol? I want to know, sister. Have you ever been back by here? I want to know if the oysters still out there like that. Y’all, if you just look out there, I’m telling you, oyster land. So many beds. So many beds. Everybody enjoy the rest of your weekend. Make sure you hit the like button if you haven’t already and the glucation. Thank you so much, Miss Queenie. Good luck. Great luck. I hope you win it all. I hope you win it all. Okay. So, this has thickening. I’m going to start putting the cheese in there, y’all. I’m lying. I’m telling the story. I’mma season it. So, what I’m going to do is season mine with the black pepper. I’mma season this first before I put my cheese in. A little bit of black pepper. Not much, cuz I really don’t need it in here. And we going to use a bunch of that. Okay. A burnt a bunch of burnt. It’s not that color. And this is Cajun seasoning once again. I feel like I seen it over there the last time. Oh, okay. We should go when I come back home. I’m fried chicken and squash and vegetable broth and tomato sauce. That sound good. So happy from the harvest today. Gardener life. I got to get my life together. Okay. I got to get my life together. Oh, y’all. It smell Cajunish. It smell Cajun. Okay. So, we have that. Now, I’m going to start putting my uh I’m not even going to put any salt in there because salt is already in here. and I use quite a bit. So, we are we are H. Start putting cheese in. That sauce looks good. Thank you so much, Miss Nita. We know better. So, we can do right. Make sure we have some rain boots. Hey, because if we don’t, I’m telling you, we going to be in the hospital this time cuz we a little bit older. The young people, they probably can handle it. But us, yeah, we better be playing. We better not be out there playing. Melt this down. I am going to add some more uh heavy whipping cream. Y’all, this is cheese right now. Watch me. Hold on. Give me a minute, y’all. Come here. Why did I put this in here? It’s going to make It’s going to mix up, y’all. It’s a l It’s a little lump right now. I’mma let it cook down. We going to see if it cooked down because girl, we gonna see if it come out like we wanted to come out. Okay. Lord, I should have made a pizza. Don’t tell me, y’all. I might start my sauce over. Okay. Maybe not. Yes, I might. Y’all going to stay and watch me start my sauce over, okay? Because my crazy. Don’t mind me, honey. Y’all going to stay and watch me start it over to the 21 people here. Look at the girl. So what I Hold on. We know. Oh, hold on y’all. I’m not a professional cook. I just did what I think work. That’s all cheese down here. I probably should add some milk. Thin it out. Okay, we going to stick with this. I’m here for you. Thank you, Jess Ella. We’re going to stick with this, y’all. Journey sleep. And I’m going to put the pasta in here. Right off in here. It takes a lot more liquid for this cheese right here, which I don’t even know what I be thinking, y’all. Sometimes I don’t be thinking, okay, I just be running my flip flap and don’t even be thinking. But because this cheese has uh a mixture of cheeses in it, um it’s going to take a lot more liquid to thin it or, you know, make it saucy. But we doing a little we cooking with fish grease. If I put milk in here, it’ll be good. Cuz milk is so thin, it’s not going to thicken up like this heavy whipping cream. What you laughing for, sister? I just be running my mouth. Okay, so we have that. I’mma go ahead. Y’all wear the top. Who see the top? I think I’mma put a little bit uh cayenne pepper. I do want it to be spicy. Um I know journey I’m going have to save her some noodles or make some more for her. Look at the top. It’s time. Okay, we going to put some on the pan. Oh, I see it. What you see? What you We’re going to put some sea salt in here, y’all. We’re going to add a little bit of sea salt. I did find it. Y’all see it falling. I don’t want y’all to judge me. Okay, I don’t need y’all judging me. Okay, and that looks good. Okay, so now y’all, we have our noodles. Right off in there. Right off in there. I’m going to make them egg roll. Make them egg roll, girl. Y’all see? Well, I can make the egg rolls in there and show them to y’all. And you can add um to like your Cajun pasta, bell peppers, onions um and stuff like that. can uh cook garlic, you know, and add it to it. And that’s another thing. Let’s see. I’m adding it. I think y’all don’t tell me y’all. I just going to be thinking. I just going to be thinking. But it’s going to be just as good. And this look good. It looks very cheesy. Okay, that is the Cajun pasta. It’s your day. Do what you want, honey. Thank you. Okay, so we got that. We got that, y’all. And now the um cake is almost done. So I’m going to go ahead and bring the fish over here. And we’re going to we’re going to season the fish up. And then uh by that time the the um you know cakes will be ready to come out. Okay. So that’s good with that. It’s very cheesy. Okay. So, do we need this anymore? Maybe. Let’s just keep it here. Fish is here. It’s not salmon enough with no skin. Now, me, I love salmon with the skin, but me, I picked up the wrong one, y’all. And then salmon with the skin without the skin cost more than salmon with the skin. I love having the skin on mine, but for some reason I can’t figure out how to get my skin from sticking. I mean, like everything I’ve tried, it still sticks. I have no clue how to stop it from sticking, but I wish I did. So, this is already been washed and cut. This was a whole one. Okay. So, we’re putting olive oil. I don’t need you over there cooking. We’re going to do olive oil. We’re going to use sea salt. Looking good. It look good. Going to use sea salt. Oh, that was a lot of salt on that one. Good god. Um, well, a lot in one spot. Not necessarily a lot of salt. Okay, so we have that and we’re going to use this right here. I’m lying. I’m telling the story. I spray Pam olive oil no sticking for really with the skin. Even when I put mine on uh parchment paper, it seems to want to stick, which is very strange because nothing sticks to parchment paper. I’mma season these again, y’all. But whatever seasonings you like, that’s what you put on yours. Heavy on the black. Okay. So, this first I don’t I don’t like the way I need the skin. I just need the skin. Okay. And so for salmon, um I don’t know how many people cook salmon, but um I’ve heard that when you see the white, uh stuff coming out. How many people have cooked salmon in here and y’all see like the white stuff coming out of y’all salmon? They say you’ve cooked it too long, it’s overcooked. But baby, baby, I could tell y’all one thing. Mine is never dry and I cook mine like that because I ain’t playing with that. Hey, Miss Nessa, thank you so much. Yes, with the skin. Thank you so much. And thank you for popping in. Okay, it’s pouring down out there, y’all. So, I’m going to put some more put some more. Um, to me, it don’t look like they done. It don’t look like the center is done. You want to put some more blackening seasoning on here. You can add garlic, whatever you want. This is I’mma put on mine. Personal preference. Put it like that. Yes, I see why. But I keep cooking it. Yes. And mine don’t be dry. Honestly, it does not be dry. But I can’t I don’t eat no raw food. I rarely eat raw vegetables. Okay. Yeah. We not doing that. No, no, no, no, no. Who going to wash the dishes? Honey, that’s what I want for my birthday. I know you’re watching and I know you see me looking at the mic like I’m talking to you. Could you please wash your dishes for me already? Oh, yeah. I ordered something for myself from you. Dang. There goes that. Yes, it don’t be dry. Exactly. Hey, Miss Carrie G. Thank you so much for being here. Thank y’all. I appreciate y’all for being here. So, I use skewers when I take my cake. Um because they’re they’re long. I don’t like to use too big. They have like the See, definitely not done. Okay, it’s definitely not done. So, we’re going to wait a few minutes, y’all. Oh, should I do the egg roll? Do y’all think I should do the egg rolls? I could just put this over here now that I put the seasoning on there. Hey, ma. What you doing, mother? That’s my mama. Y’all already know that for the most part. Y’all think we should do the egg rolls? Those shouldn’t take that long. Um, I cut up the shrimp. They in there. The cabbage I’m going to be using is the leftover cabbage that I had from uh when I did the shrimp tacos. And then we have the carrots here, the green onions. Let’s do it. Let’s just do it, y’all. Okay, so for the egg rolls, I do have all the ingredients that I’m using in the description box. What I was going to Oh, I’m going to put the I already washed these, y’all. I already washed them. Um I was about to say what I’m going to put in the description box, but I do know what it is the um recipe that I used. Hey K, thank you so much. Oh, dropping off that gift, but wanted to give you my support. Thank you so much, K. Thank you, Mom. I appreciate it, mama. Sitting on it right now. Sitting on it. Um, okay. So, we’re going to chop up some green onions. We will be using these in the egg rolls. So, this just going to be the shrimp egg rolls that I’m going to be doing is just regular egg rolls with shrimp, but I do all kinds of egg rolls, y’all. Okay. But we doing this for sure today. We’re going to have cabbage. The normal stuff. What I said we could do with these, y’all. Put them in water and they’ll grow back. Put them right in your kitchen in a glass of water. But make sure you um change your water, you know. Don’t play with me, cape. Don’t play with me. We going to see y’all. We got to come out good because what if y’all want to make that thing? Huh? What if somebody want to make it? Yeah. Okay. So, that’s that. We’re going to use this board right here to wrap up our uh egg roll. I just leave that there. Let’s go ahead and get Sorry for the noise, y’all. Y’all hear that thunder? I can hear my auntie saying, “Get somewhere and sit down. Get somewhere and sit down.” I had cabbage, crawfish, crab meat, shrimp, egg rolls. I made That’s a lot in there. Honey, you put everything in. And that sounds so good. That sounds delicious. Maybe you want to uh try that. I never put all of that in um in an egg roll like together. No, I never put crawfish in an egg roll. But it sounds good. Y’all know how we do, honey. Y’all seen that little girl say she didn’t want to be a big back. Y’all seen her video. Yeah. Big back activity that’s going on in my mind now, right, Beu? It’s some big bad activities going on in my mind right now. So, I’m going to be using uh my cabbage. Um you can use vegetable oil. Olive oil. I’m going to use a little bit of olive oil. Um with this cabbage, this was just leftover from the shrimp. We have carrots right here. Going to put uh green onions. The seasoning that I’m using is just uh ginger um soy sauce, blackout soy sauce because I forgot to y’all. Hold on. Let me check the the closet to see to see if we have um soy sauce. We have this. These are the shrimp. So, I’m using jumbo shrimp, but I did cut my jumbo shrimp into three pieces, right? If you use like medium shrimp, um you shouldn’t have to cut them up, but I already had some, so I just had my husband to get some more jumbo shrimp, so that’s why I’m ending up cutting these up. Hey, Shay, who I missed. I need some people. I was good all was going. I bet it was good. That baby said give her vegetables. She want vegetables, honey. Cuz she ain’t she she ain’t want no big back food. Baby, that little girl said I seen big walking around here. I don’t want no none of that. You can use flowers, but I don’t even [Music] off your one more time. Yeah. What we going to do with them shrimp? Huh? What we going to do with them shrimp? I’mma give them about uh five more minutes. 3 to five minutes. Hold on y’all. This is crazy. Hey, Miss Maria. Hey. Hey. Hey. Everybody’s speaking. Thank y’all so much for joining me today. Today we making Adrian pasta cheese. Okay. With salmon and a banana pudding cake. But I’m making the cake now. I’m going to have to isolate temperatures um because it’s going to need to cool off. But I was about to make the egg roll. I was contemplating. However, I do not see any soy sauce. Therefore, nothing soy sauce, y’all. I guess I’m making them tomorrow, I suppose. But seemed like I bought some soy sauce one day. Seems like I did. Um, I need this soy sauce, y’all. I need it. I need it. So, I ain’t going to be able to do the egg rolls. Even though I was going to do them. Even though I was going to do, y’all, them cakes smell so good. They smell too good. Oh boy. I hear you another paddle. I’m sorry y’all. We won’t be making room today. I need the soy sauce. Like, how am I gonna make egg rolls without soy sauce? You hear me? Little right here over there. Where is daddy on the other side making all that noise? Sister, bring me some soy sauce. Sorry y’all. I just make them for tomorrow. I don’t want it to dry out too much. I’mma get the Oh, there goes that. Sorry y’all. There went that one. No soy sauce. I swear I thought I had I thought I put it on my list today too though. for my husband went to the store, but I did not. Therefore, we will be making egg roll tomorrow. I guess I’ll make egg tomorrow. Go get the stuff. And this is for my icing. for my icing for my cake. This Jell-O right here, I just mix it with um cool whip for the uh cake. So, I’m going to put this with the cool whip um in the center of the cake, but I’m going to make mine more thin. So, I’m going to use heavy whipping cream in it as well. Um thin it out. Use it in the center of the cake and then icing the cake with regular icing, not like cool whipped frosting. or icing. That is not I’m saying now y’all appreciate y’all for being here. Hanging out with the girl. So yeah. Okay. So that’s it for that. We going to turn it. Oh, it’s off. pepper that and these green onions. I’mma use them. I don’t eat onions, but those smell good. Little Ryan, big Ryan. Hey y’all. Hey y’all. I keep opening because one, to me, I’m not a baker. Well, I bake, but I’m not a baker. To me, when you open the um oven and close it back, your cake starts to cook faster. I don’t know. It’s because you’re letting the heat out. Um I don’t know, but to me, so I don’t want it to be dry. I don’t want it to burn up. Absolutely. We don’t want no dry cake. We don’t want no dry. There it is. There it is. So, I only need one cuz I couldn’t take the cupcakes. It’s hot too y’all. Y’all crafty bacon. She put No. Oh, that look amaz. It’s really how it look. That camera right there, baby. It’s giving honey. Yeah, it’s giving weird color vibes. Okay. This is really how it looks. That thing pretty. You hear me? She think my pretty And I’mma let that cake sit for about 30 minutes and uh maybe 20 minutes and then take it out of the pan and let it finish cooling off and then I’ll icing it. So, we’re not even going to make icing on here or anything. But the way I make my icing with nine times out of 10 I make my icing. Okay? Nine times out of 10 I’m making my own icing. And icing is really really really simple to make. Um for this one I’m going to be making cream cheese icing. So I’m going to use like an 8 o 8 8 o of cream cheese depending on how much you’re making. So recipes are easily doubled for the maj uh for the most part. But I’m going to be using 8 to 16 oz. We’re going to say that of uh cream cheese. Um and then a half a cup to a cup of um Thank you, Miss Terry. Thank you so much. Y’all made it home safe. Did y’all leave yet? What I said? Thank you. Thank you, Miss Nita. Did y’all make it home safely already? Hey, Mr. Mark. Um, but uh, so I use I’m going to be using eight to 16 ounces, just depending on the the batch size of cream cheese. Um, a half a cup to a cup of butter. You don’t necessarily have to use butter. Butter softens your um your ice cream your icing. So if it’s very hot, a lot of people don’t use butter in their icing because it has a um the melting temp is low. Uh so they use shortening a lot. That’s when you have when you see cakes outside and stuff that’s not really melting or it takes it takes a lot for them to melt is because they’re using shortening in that uh in that icing. We’re going to use a half a cup to a cup of butter. And then the powdered sugar. I don’t really measure, y’all. I don’t really measure, but it could be about 6 to eight cups of powdered sugar. Um, a teaspoon to two teaspoons of vanilla extract. And if it’s too thick, I just add a little bit of milk. And you only want to add maybe like a tablespoon at a time because that uh powdered sugar. It melts so quickly that icing can become too loose very quick if you put too much milk in there. Um thank you Donville. We standing extra day. Oh, okay. At the fresh market. Y’all just shopping up a store, huh? I hope y’all are having a blast and finding so many deals. Old facts melting temp you know if I’m telling the truth or not. Am I telling the truth? I can’t say that death. So um yeah, but um so that’s how I do that when I’m uh when I make my cream cheese icing. Now when I make an icing that you know in Florida, let’s say Florida is really hot, right? If you make an icing with a butter base, so you use butter, uh um your powdered sugar, the milk, these these are simple ingredients. That’s all that’s in the icing. That is it. That’s it. And your flavoring, whatever flavoring you want to use. Um and you take it outside, it’s going to melt. It’s going to melt. Okay? Because that butter is going to melt. You put butter outside and you put shortening outside and see which one melts the fastest. the shortening is going to hold up a very very long time. So, if I’m making a cake um that’ll be outside or it’s in the summertime, I’m I often use shortening for those cakes. Now, the winter time or you’re going to be inside, I’ll use uh butter. It just depends. And shortening to me, um it holds up a lot better. So, your icing stay is it’s a lot easier to decorate with. a lot easier to decorate with. Thank y’all so much for the birthday wishes for the birthday wishes, y’all. I’m so close to 50. I can touch it. So close to 50 right here. Okay. Yeah. My mom was like, “Yeah.” She looking at me like, “Girl, you old. So that mean I’m old. Ma’am, ma’am, you not old until you about 90.” Okay, I’m going say 85, 90, then you kind of getting old. Kind of getting old. Okay, Chef Crafty with the facts. Hold on. That’s I don’t know if it’s facts, but that’s just what I think in my mind. I mean, yeah, really. I do know with the shortening and stuff cuz it’s tried. Test it. Take a buttercream cake outside. I bet if you use decorators frosting, I bet they use shortening in there or something else. I don’t even know what the name of it is. Um, but it’s just like shortening in there, I’m telling. Okay, let me put this over here. We have salmon cooking. bacon. It’s bacon. But that’s what I’ll be doing, y’all, for my uh I said all that to say that’s what I’ll be doing for my icing cake. For my icing cake, y’all. Oh my god. Let’s see what the bottom still hot. Thank you, baby. Mama, you are getting old. Not me. No, mom. No. Oh, no. No. Get old. But clothes. Let’s see. Let’s see if I did it good enough. Yeah. We going to let it cool down some more, y’all. Cuz I don’t want to break it. I was going to show y’all the bottom what it look like. See if we did good or if it’s too dark. If it’s too dark. You ever try cooking with tallow? Um, I’ve been pondering. I have not. Um, I have heard about it, but I never tried cooking with it. Nope. So, that’s like a tallow is like a animal fat, like cow fat or something. Um, is it like lard? Something like that. Uh, happy birthday to you. Fat from me. Yes. Okay. But it’s not like from the pig. So what kind of meat is it? Um from today is my daughter’s birthday. 46th birthday too. Happy birthday. So I was born a year before your daughter. A year to the day. Okay. A year to the day. Happy birthday to your sister. Lord of mercy. Mercy. Mercy. Mercy. Baby. When I tell you when I tell you Okay, that ain’t going to take too much longer. Um, there’s beef and bear. Okay, bear. I never I thought it was beef but never heard bear. So, where would one get a bear tallow from? Because that is very interesting. I’mma try stuff. I like to try stuff. I really do. I like to try different stuff. Um, I like to cook. I’m not a chef, you know. I just cook at home. That’s it. Um, but I enjoy doing it. So, I like trying different stuff. Amazon. Thank you, Tag. Thank you so much. Thank y’all. Okay. Amazon. I might try it. I might try it one day. I’m going to look it up and we’re gonna We’re going to try it. We’re going to try it soon. We are going to try bear tallow, y’all. Fries from beef tallow is delicious. Okay, beef and bear. We’re trying them. It is. It’s It’s set in stone. I moved my tablet from down here. Okay. But we’re trying it. And we still going to do those egg rolls, mama. We’re going to do those egg rolls. Okay. Um, so I swear I thought I had some soy sauce and I did not get up to look because I was for sure that we had it. Beef and bear tallow. I need to screenshot that. I need to screenshot that so I don’t forget. And I promise uh we going to be making something with it. Fries. I’m gonna be doing low carb after next week. I’m gonna be doing low carb meals all the time. So, because I have guests coming next week, I’m not going to be uh doing low carb, y’all. I may not even be on here cuz I got so much to do. Um why did I go there? Let’s see. Let’s look it up. Okay. Good for cooking. Bake. So you can bake with it too. Here. Okay. I have added it to the cart. Thank you. So if am I pronouncing death new? Is that how you say it? We going to try this. We’re going to try it, y’all. So this right here is what it look like. Can y’all see it? Lord. Okay. Well, that’s what it looks like. That’s the beef one. I wouldn’t try cooking with the be bad stuff, but the beef. Yes. So, that is the beef one. Defin is unfed. Oh, okay. Awesome. Nice to meet you and thank you for joining me. Thank you and thank you for uh the information. Like, yeah, I never heard of bear tallow, but we going to try this beef one. I’m If I can find the bear one, then I’mma get that, too. Okay. So, let’s check the fish. It’s not going to be uh and I don’t even know how long it’s been in here. Baby, that is not how it look. I This y’all, we got to fix this camera because that is not how this fish look. This is how it look for real. Okay. Hello, blue. See it. Yum, yum, yum. But y’all know y’all see it on the picture. Okay. But I don’t think we about to eat it right now because what am I about to do for my Let the cakes cool down. watch some ID channel or oxygen. Yeah, that’s pretty much it. So, I know we want to see it plated up, huh? We want to see it plated up. Technically, that’s what I do. But my camera is acting so funny. It’s gray. It’s too The colors are too cool because this is a red container. It look burgundy. It look rust, but it’s red. It look like a rough color. So yeah, but that’s not the color. This is the color. Thank you, ma. So, I’m going to post a picture on my uh community post. Y’all already know that. Um and yeah, cameras are fine, honey. This don’t look red. It look rust or It don’t look rusty. Yeah, it does. It look like a rust color. That’s not the color. This is the color. Hey, Miss Lena Doyle, thank you for stopping in. We about to get off. I was going to do some egg rolls. However, I have neglected to get some soy sauce. And in that case, we are unable to make the egg rolls. Enjoy the rest of your birthday, honey. Thank you so much, Miss Nita. So, thank y’all so much. I don’t think we’re going to eat right now, so I’m not going to plate it up. Usually, this is the point where I plate the food up and then show y’all, but y’all will see it over on the community post. And definely new, I’m coming over to check you out. Anybody else new in here? Anyone else that I haven’t personally or officially or Yeah, something like that. Met. Thank you, K. Thank you, T. I appreciate y’all. Yes, the girl is about to be 50 in a few more years. Come here now, honey. That’s why I got to get back on this keto cuz I do not want to bring Yeah, I’m not going to be playing with it. Hey, precious pieces. Thank you so much for stopping in. Thank y’all so much. Thank y’all for hitting the like button. I appreciate y’all staying here with me. I’m going to get this fish up out of here. I don’t want no hair. And when you cook your fish, it’s preference, baby. It’s be like, “Oh, you done cooked that too long.” No, baby. I cooked it too long for you. I cooked it just right for me. You hear me? Some people like they food they food fried soft. Some people like it fried up. Yeah. It’s perfect. Enjoy the rest of your day. Y’all, that is not how this fish look. I’m here to tell you it don’t look like that. Um, I got your plate right here. It’s right here. Precious Lisa. Thank you so much. Tag you as well. Hey, Miss S. Marie, I saw you in here earlier saying, “What time zone am I in?” The same one you in. But I did change the time from 1 to 1:30, y’all. And it still was trying to get it together. Still was trying to get it together. Hey chat, I’ve been in the bushes. Oh, okay. Thank you so much for being in the bushes. Thank y’all so much for joining me. I’mma plate this up later on. Later on. And um I’ll let y’all see it then. It look good though. I’m getting in the pool. We smoking out here. Love you. Love you too, sister. So my sister don’t eat fish. Yeah, she doesn’t eat fish. Hey. Um, back to this. Hey, Dica. Go. You gonna watch the Bucks game today? Go Bucks. All right y’all. Love y’all. We got to get out of here cuz the Rico. Love y’all. Later.