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Love & Best Dishes: Corrie's Chicken Piccata Recipe | Chicken Recipes for Dinner
Sep 9, 2026
Corrie's Chicken Piccata Recipe | Chicken Recipes for Dinner - Need easy dinner ideas for family? Paula's niece Corrie is sharing her recipe for a classic chicken piccata with lemon sauce!
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0:00
- Y'all, this is my sweet baby girl.
0:05
And you know what Corrie, this is Corrie.
0:08
She was named after my mother.
0:10
Bubba wanted to name her Corrie
0:13
after our mother who was named Corrie Alice.
0:17
And you're Corrie Waite.
0:19
Mhm, uh-huh.
0:20
And how you got the name started with Granddaddy Paul.
0:25
He had a girlfriend named Corrie.
0:28
- I think I did know that. - And he loved that name.
0:30
Now my grandma was a sport, wasn't she?
0:33
She said, "Well, if that's the name you want to
0:37
name our daughter, we'll do it."
0:39
I don't know that I could have done that,
0:42
but they loved each other very much,
0:44
and they fought like cats and dogs.
0:48
But they loved each other so much.
0:53
So Corrie is my brother's child.
0:58
Uncle Bubba.
1:00
And I think I was,
1:01
how old did I say I was when you were born?
1:06
- What'd we say earlier? 34?
1:10
- Yeah, I think I was 34.
1:12
- Yeah, because I think I was 26.
1:15
- Well, seven years whatever.
1:17
- We're not good at math.
1:19
(both laugh)
1:20
- No.
1:22
But let me tell you something.
1:24
When that child was born,
1:26
I was so excited,
1:28
'cause I think I knew that it was a girl.
1:31
I don't know. Maybe back then I did.
1:34
45 years ago, maybe they didn't tell us.
1:37
But Bubba called, he said,
1:39
"Paula, Jill's going in labor."
1:41
And it was early.
1:42
Make sure your olive oil.
1:44
'Cause I just got to tell people this.
1:48
So I was so excited.
1:52
And I tried to get to the hospital like real quick.
1:57
And I got up there and I was pacing the hallways
1:59
and I said, "Darn, I just ain't walking right or something."
2:03
I looked down, I had on two different tennis shoes.
2:06
- Yes, I was, I think six weeks early.
2:08
- Yeah. So-
2:10
(Corrie laughs)
2:12
I just wanted to get up there.
2:14
And-
2:16
- And the rest is history.
2:16
- Uh-huh.
2:17
When they wheeled your mother out,
2:19
and she was holding you, I lost it.
2:22
I lost it. I sounded like a cut cow.
2:26
- And I spent every Friday night with you.
2:28
- Every Friday night.
2:29
- And we ate "catpish."
2:30
- "Catpish." She wanted to go out to eat and have "catpish."
2:33
- And I do that with my child now.
2:35
(Paula laughs)
2:37
And she eats grits.
2:38
- She's the mother of Sullivan.
2:41
And then I, we used to go ard sailing on Saturday morning.
2:45
- Ard sailing.
2:46
- Only thing we could afford.
2:48
- I'd give you a quarter.
2:51
And she'd wake up, "Oh, we go ard sail."
2:55
- And then I would clean your house for you.
2:56
- Yes.
2:58
And then I would have to sit in that chair for three hours
3:01
and watch you dance to-
3:04
- The Judds.
3:05
- The Judds.
3:06
And I was with her at a function,
3:10
I guess in the past year Wynonna.
3:13
And she's so sweet and so pretty.
3:16
And I told her, I said,
3:17
"Listen, my niece,
3:19
I've watched her dance to your singing many a time."
3:22
(both laugh)
3:25
- Well, hopefully she got a kick out of that.
3:26
- But she was something else.
3:27
She. Oh.
3:30
(Corrie laughs)
3:31
And I adored her.
3:33
I adored her.
3:35
I was like her grandmother.
3:37
I, because you didn't have a grandmother
3:40
on your daddy's side.
3:41
So I really stepped up and took the place of a grandmother.
3:46
- Yep.
3:47
Yep, and now my payback has come
3:50
in the form of my child. He's 13.
3:52
- And just like her. - Just like me.
3:55
And before my dad passed away, he said,
3:56
"Ooh, I love..." I said,
3:58
"Dad, can you help me? He's not behaving."
4:00
He said, "Oh no. This is payback.
4:03
It's wonderful to watch.
4:05
I have parented you and I'm not doing anymore."
4:07
- Uh-huh. Uh-huh.
4:08
So, but Corrie,
4:11
she's married to Brian Rooks,
4:13
and they have the one son Sullivan.
4:15
And they moved to Birmingham.
4:17
They left me-
4:20
- After, it was after dad passed and COVID.
4:22
- Yeah.
4:24
So that was a hard hit for me,
4:26
'cause I felt like I lost
4:30
you and your dad about the same time.
4:33
But you know, I survived. I did fine.
4:36
'Cause she comes home two or three times a year.
4:38
- Yes. Yes.
4:40
And when we're here, it's wonderful.
4:41
We have a lot of great quality time.
4:43
- Yeah.
4:44
So Corrie, I asked her if she would do a video with me
4:48
and she said yes.
4:50
And she said "I make chicken piccata a lot."
4:54
I said, "Well, that's Eddie's favorite dish."
4:57
And I started saying how I do, I do my chicken.
5:03
She said, "Are you gon' let me do my recipe,
5:05
or are we gon' do yours?"
5:07
- And my husband says I sound a lot like her in the kitchen
5:11
when I'm at home, doing my stuff but
5:14
Sully has been a little hard to cook for.
5:16
- Oh!
5:18
- He's very picky.
5:19
And so I had to get clever over the years,
5:23
'cause I'm like, "You're missing out
5:25
on a lot of really good food."
5:26
And my mom was a good cook also.
5:28
So I never grew up eating macaroni and cheese
5:30
or peanut butter or jelly or anything.
5:32
I just ate good Southern cooking from the get go.
5:35
And my mom was a nurse also,
5:37
and made home cooked meals every single night.
5:39
So I've had to,
5:40
we started off with this as cream chicken.
5:44
- Uh-huh.
5:45
- I had to kind of disguise what I was cooking.
5:48
- Yeah. Yeah.
5:49
- And so-
5:50
- But then he knows his flavors.
5:51
- He does.
5:52
He has a very discerning palate.
5:54
- Great timing here.
5:57
- So but we travel with Sully a lot,
5:59
and we took him to Europe,
6:01
to Spain a couple years ago.
6:04
And that was the real test,
6:05
because I was like,
6:07
"You gotta eat whatever we can find."
6:09
- Uh-huh.
6:09
- And so that's kind of what spawned some of this
6:12
is um, penne vodka was the only thing
6:14
I could find on one of the menus.
6:16
And that's one of his favorite dishes.
6:17
And then Brian loves veal piccata when we go out.
6:21
- Uh-huh.
6:22
- And we won't try it.
6:23
So this is kind of how this started.
6:25
- Yeah. So he'd try it that way.
6:28
I know one night we were at Olympia having dinner,
6:32
a wonderful Greek restaurant here in Savannah
6:35
that's been on the river for many, many years.
6:38
And Sullivan couldn't wait to go have his octopus.
6:43
- Yeah.
6:44
- It was grilled octopus that he liked so much,
6:47
a big- - Like a leg.
6:49
- Yeah.
6:52
- And I said, "He won't eat my cinnamon toast
6:54
the way I make it, but he'll eat a-"
6:57
- But now he does.
6:59
So he loves, now that he's 13
7:01
and he's eating a lot for sports-
7:03
- Oh my God.
7:04
- He loves for me to cook.
7:05
- I couldn't believe it when he said,
7:07
just the other morning,
7:09
"Just here, I'll make my own cinnamon toast."
7:12
I said, "Well, you're a little turd. Go ahead and do it."
7:14
- Yeah.
7:15
I had to teach him how to cook a little bit.
7:16
- All right, well speaking of going,
7:18
I'm gonna salt and pepper-
7:19
- Salt and pepper those- - Your chicken breast.
7:21
And I did pound them out a little bit.
7:23
And I only pounded the side that's like-
7:26
- The tough side?
7:27
- Yes, the tough side.
7:29
- Yeah, that is what's so great about this dish
7:31
is the thin, the thin chicken.
7:33
So you don't feel like you're eating a big hunk of meat.
7:35
- [Paula] Yeah.
7:36
- So I have started over here
7:38
with some olive oil and butter.
7:40
- [Paula] I got to drain this.
7:41
It's too, too watery.
7:45
- We'll be back in one second.
7:47
Okay, so we're starting by flouring in the chicken breast.
7:50
- [Paula] Okay, and you want it just kind of dusted, right?
7:53
- [Corrie] I do.
7:55
- [Paula] I'm gonna have to have a little bit more flour.
7:57
- [Corrie] A little bit.
7:59
We were kind of talking a lot,
8:00
so it was starting to get pretty brown.
8:03
Oh, this is the pot of water
8:06
that we have going. Very boring.
8:08
That we're gonna put our angel hair in.
8:10
But we have to do that kind of later,
8:12
'cause it cooks in like four minutes.
8:15
So- - [Paula] Yeah.
8:16
It doesn't take long.
8:17
- [Corrie] Gonna get this going.
8:19
I probably need to get my pan back up.
8:23
I took it off.
8:26
(dishes clattering)
8:32
All right.
8:33
- [Paula] Okay. Here's some more flour.
8:35
- [Corrie] Oh, well. - [Paula] Here, let me.
8:41
Okay, I'm gon' turn our water down.
8:47
- [Corrie] Get that going. Let's do the last piece.
8:50
(Paula laughs)
8:51
So I usually do this dish
8:52
when I'm not tired from a clinic day.
8:55
That's usually like a quick taco night or something.
8:59
So, 'cause I have to be kind of
9:02
prepped and ready before carpool pickup.
9:05
And then I can get home and get it going.
9:08
I do get this going and a lot of times
9:11
people serve it immediately.
9:13
I personally like to let mine sit and simmer
9:16
and get all the flavors going.
9:18
And I cook my pasta and French bread.
9:23
My crew does not eat vegetables.
9:26
So sometimes I love serving broccoli with this.
9:29
Just some steamed broccoli.
9:30
- [Paula] Do they like asparagus?
9:32
- Nope, they won't do that either.
9:35
(Corrie chuckles)
9:35
We're almost done cooking these.
9:39
- [Paula] Yeah, look how nice and brown that is.
9:43
Yeah, you know, and there's hot spots, Corrie.
9:46
- [Corrie] Yeah. Even-
9:47
- [Paula] Even with gas, you know,
9:49
you're gon' have the hotspot.
9:50
- Yeah, I don't let these cook all the way through
9:52
on my first go around.
9:53
- That's exactly right.
9:54
- I just get 'em nice and brown, take 'em off.
9:57
We're gonna put them on a plate.
10:00
And then we'll get the rest of everything going.
10:05
Perfect. So like these are nice and brown.
10:07
I'm gonna go ahead and start taking these off.
10:09
- [Paula] Uh-huh.
10:10
- [Corrie] We'll kind of-
10:12
- [Paula] It really is such an easy dish.
10:14
- [Corrie] It really is.
10:15
I'm just gonna keep, I kinda keep scooting them around-
10:18
- [Paula] Yeah, that one needs turning back
10:20
a little, I think.
10:20
- [Corrie] Okay.
10:22
Let's then go.
10:24
- [Paula] Yeah.
10:25
We don't want to cook them totally.
10:27
- [Corrie] Okay so, you hungry?
10:30
I'll take these out.
10:32
And then we're gonna get going.
10:35
I just kind of put those to the side.
10:38
Now, for us, there is not enough butter and olive oil left.
10:43
- [Paula] Uh-huh. Oh, hey.
10:45
Those breasts look so good.
10:47
- [Corrie] I'm just gonna keep,
10:48
I like to keep adding as I go.
10:50
- [Paula] Me too. Me too.
10:52
- [Corrie] I just kind of, I don't really,
10:54
with my dinners I don't have a lot of
10:56
specific portions, I just,
10:59
and then we're going to put the shallots in.
11:02
So I'll tell you those-
11:03
- [Paula] And Corrie really like fusing the shallots,
11:05
not an onion, shallot.
11:07
- [Corrie] These yeah, I don't,
11:10
I love the flavor of these in this dish.
11:13
To me, like a vidalia is just not the same
11:16
if I were to chop that.
11:18
- [Paula] I like shallots too.
11:20
- So I just do this until they're-
11:22
- [Paula] And they kind of taste like a
11:24
half onion, half garlic.
11:25
- Yeah, they do.
11:27
Until they get a little brown and start getting fragrant.
11:33
Obviously you gotta be careful with the garlic.
11:35
- [Paula] Yeah.
11:36
'Cause that garlic will burn.
11:39
- [Corrie] But yeah, perfect.
11:40
- [Paula] I'm turning your heat down a little bit.
11:42
- I actually probably put a little bit more.
11:44
I have a garlic press that I bought, I love,
11:47
and I just, just take on-
11:49
- [Paula] I've got plenty of garlic.
11:50
- We buy a bag of just pure garlic
11:52
and my husband loves garlic.
11:54
So I press quite a bit of that in here.
12:01
He loves that flavor.
12:04
- [Paula] I do too.
12:05
- [Corrie] Some more.
12:07
So I'm gonna turn that in.
12:08
- [Paula] I'm gon' get you some more.
12:15
- [Corrie] Okay. - [Paula] All right.
12:17
- [Corrie] Got it?
12:18
- [Paula] Tell me if this is too much more.
12:19
- [Corrie] It probably won't be.
12:21
No, no, that's perfect. I turned it down a little bit.
12:23
- [Paula] Perfect! I did it perfect, y'all.
12:26
- [Corrie] She did perfect. (laughs)
12:30
Oh man.
12:31
Listen, I'll never forget when I lived here
12:35
and I was on this health kick in my early 20s,
12:38
and there was only certain things I could eat,
12:40
and eat a certain way and I was just
12:42
picking her working out.
12:44
And now my child does it to me. (laughs)
12:46
Superior pain.
12:48
- I'm telling ya,
12:50
and I would just, she'd have me dancing around,
12:55
trying to please her.
12:56
- [Corrie] Now I just start pouring in,
12:59
this is a, like a cup and a half of chicken broth.
13:04
- [Paula] Yeah. Let me know if you need some more of that.
13:07
- [Corrie] Okay, I'll get it kind of turned up.
13:10
Get it going.
13:13
Get it bubbly.
13:15
- [Paula] Do you have a gas stove in your house?
13:17
- I do. We changed it.
13:18
All of our houses.
13:20
- Absolutely.
13:22
I don't think I could cook on a electric.
13:24
- [Corrie] That was lemon juice that I just added.
13:27
And then we can add in the lemon zest.
13:30
- [Paula] Okay.
13:33
Well there it is.
13:35
- [Corrie] Perfect.
13:37
And then
13:39
if I can get this temperature back up.
13:41
- [Paula] Okay, well you got it on high so
13:44
it's gon blow and go, honey.
13:46
- [Corrie] Well, we got to get it going.
13:48
- [Paula] All right, now what is this?
13:49
- [Corrie] That's your wine.
13:51
I was trying to get this up a little bit higher
13:53
so we can do the wine, it'll-
13:56
- [Paula] 'Cause you gon' reduce this sauce
13:58
by what, maybe half?
14:00
- Well, a lot of times it says to do that,
14:03
but again, I have kind of overdone that
14:07
and not had enough sauce.
14:09
So I just watch it,
14:12
'cause I don't want-
14:13
- And so you don't use any flour?
14:15
- This is white wine.
14:16
I use a sauvignon Blanc, because it's a little dry.
14:21
I don't want any sweet in here.
14:24
- [Paula] Yeah.
14:26
So, you know, I use this miracle flour.
14:30
- [Corrie] Okay. - [Paula] Right here.
14:32
- [Corrie] Oh, I've never seen that.
14:33
- [Paula] Wandra.
14:34
Oh, Corrie, you can do just like that and it won't lump.
14:38
- [Corrie] Oh, well I might need to get some of that.
14:39
- [Paula] Yes, you do.
14:40
I couldn't do without this,
14:43
'cause if I try to thicken things with regular flour,
14:46
I just wind up with a bunch of lumps.
14:48
- [Corrie] Yep. So-
14:50
- [Paula] So you want me to put a little in there for you?
14:54
- [Corrie] Okay, so we have reduced this.
14:57
And so now I'm gonna turn the heat down,
14:59
'cause we're gonna add our cream,
15:01
and I don't want it to be like-
15:03
- [Paula] When you gon' add the capers?
15:05
- [Corrie] I do them last minute.
15:06
- [Paula] Okay.
15:08
- [Corrie] So we're just gonna add this in.
15:10
- [Paula] You gon' use the full two cups?
15:12
- [Corrie] Well, I don't know.
15:13
I'm just gonna kind of keep pouring.
15:15
- [Paula] Uh-huh.
15:16
- [Corrie] And see, they surprise-
15:18
- [Paula] And once you, cream will help tighten it up.
15:20
- [Corrie] It tightens it up.
15:21
And then once you add those chicken breasts back,
15:23
that have the flour on it-
15:24
- [Paula] It's got the flour, that's right.
15:25
- It'll help kind of tighten.
15:26
And you can tell with that little dust flour you put in here
15:30
and then that, that really helped.
15:32
Now you don't wanna get this boiling,
15:33
'cause then- - [Paula] Right.
15:34
- It just becomes like liquid again.
15:36
- [Paula] Yeah, with that I'm gonna-
15:39
- [Corrie] And we just love a lot.
15:41
I'm telling you, I take this to work
15:42
the next day on Tuesday.
15:45
It's so good leftover.
15:47
Nobody likes to eat leftovers in my house.
15:49
This is my favorite thing to eat leftover.
15:51
- [Paula] Jimmy Deen, they won't eat leftovers.
15:53
- My two won't either.
15:54
And so I actually never-
15:55
- Michael and I would, we would starve to death
15:58
if we didn't do leftovers.
16:00
- So I take it and actually the girls at work
16:04
are like, "What did you cook?"
16:06
So I work with the QS Madison. She's young.
16:11
And she's always asking me to cook for her,
16:13
and what did I cook?
16:15
And I'll say, "Oh, I have plenty of leftovers
16:17
if you want to split lunch with me."
16:18
And she's like, "Okay."
16:20
(both laugh)
16:23
So anyways-
16:24
- All right, I'm fixin'-
16:25
- [Corrie] You taste. - I got to taste.
16:26
- [Corrie] Taste it.
16:27
I'm kinda wanting to taste too so...
16:31
It's probably really hot.
16:33
- [Paula] No, it's really not.
16:36
- It's not? Okay.
16:37
- [Paula] Taste it. Let's see.
16:38
I think it needs a little salt, but-
16:41
- Oh yeah.
16:42
Oh, it's good.
16:44
- Uh-huh. Yeah, it's good.
16:46
- [Corrie] Okay.
16:49
I usually don't-
16:49
- [Paula] Nice and lemony.
16:50
- Lemony and light.
16:52
I usually don't salt too much,
16:54
'cause sometimes with the cream,
16:56
and then once you add the chicken back in,
16:58
and then the Parmesan cheese grated on top.
17:01
- [Paula] Depends on how strong that is.
17:03
- [Corrie] Okay, so I just like to bury these back in,
17:07
in my, in my juice.
17:10
- [Paula] Well, now we can change that to a smaller-
17:12
- [Corrie] We might need to.
17:14
It's kind of-
17:14
- [Paula] So, yeah. Yeah, it's big.
17:16
- [Corrie] All right.
17:17
So we'll do that real quick and come back.
17:20
And I love all of that.
17:21
That gives off flavor.
17:22
- [Paula] Uh-huh. This is the good stuff right there.
17:25
- Yep. Okay.
17:27
I'm gonna start adding in the pasta.
17:29
- [Paula] Corrie? - We are starving-
17:32
- [Paula] We are? - [Corrie] To death.
17:34
I am. - [Paula] All right.
17:35
Look, this is my new cookware.
17:37
- Oh!
17:38
I love that color.
17:39
- It's so beautiful.
17:40
Yes.
17:41
So this is still big, but it'll be deeper.
17:47
- [Corrie] That's perfect. - [Paula] You know?
17:49
- Okay, now I'm just gonna take the capers
17:51
and sprinkle them all on top.
17:52
- [Paula] I think it's out of this world.
17:55
- [Corrie] I just tried it. It's so delicious.
17:58
- [Paula] I think I heard you say it was perfect.
18:00
- [Corrie] We probably could actually have more capers.
18:01
- [Paula] Oh, I think that's enough.
18:03
I'm not crazy about- - [Corrie] Oh, you aren't?
18:05
Oh, we love them.
18:06
Okay, so now I'm just gonna let this finish
18:09
doing its thing, cook.
18:11
- Right there's the lid to that one and we'll put-
18:14
- Perfect.
18:17
- Isn't that a great-
18:18
- It did sit while we were doing everything else.
18:20
So the chicken did cook some more,
18:22
but we want to make sure-
18:23
- [Paula] You didn't want to cook all this pasta?
18:25
- Whatever you want to do.
18:27
Okay, so I think we're finished
18:29
and ready to plate this delicious meal.
18:33
We have finished our angel hair noodles.
18:35
Now, Paula and I do not like al dente, but with this,
18:40
I do not like to overcook them either,
18:43
because that is,
18:44
so they're not too sticky and-
18:45
- [Paula] I just don't like al dente pasta.
18:47
- Yeah. So we're from the south.
18:50
That's just kind of how we roll.
18:52
So delicious.
18:56
And then I like to kind of put mine on the,
18:58
on the side. - [Paula] Yes.
19:00
- And then I scoop this deliciousness all over it.
19:04
And I love to fish out a bunch of capers.
19:06
They're my favorite.
19:08
So I just swim my dish in the sauce
19:14
and voila.
19:15
There we go. - That's my girl.
19:17
- Yeah, when Brian eats this, he does not use a knife.
19:20
So- - [Paula] Uh-oh.
19:23
- [Corrie] Well, we might need one.
19:24
(both laugh)
19:26
Okay, it's going to be a slurpy mess.
19:29
- Uh-huh.
19:30
- Which is gonna be perfect.
19:32
- Uh-huh. - All right.
19:35
- Bon appetit!
19:37
Uh-oh.
19:38
Dadgumit. - Okay.
19:40
- I lost my pasta.
19:43
(Corrie laughs)
19:44
And I'm going-
19:45
- Okay, well I'm going first.
19:46
- Okay, go, go, go.
19:47
Don't wait on me.
19:50
- Mm.
19:51
(Paula chuckles)
19:53
So good. That is so good.
19:57
Perfect dish for summer.
19:59
Lemon,
20:02
very lemony, light.
20:05
And this feeds a crowd, even with your kids, you know?
20:09
So um, woo. So good.
20:13
I think we decided to do bread.
20:14
- Wait.
20:15
Wait. (chuckles)
20:18
- Oh, yes.
20:20
This is gonna be so good.
20:22
Woo, hot.
20:25
(Paula laughs)
20:28
Oh yeah.
20:31
Nice.
20:32
- This is incredible.
20:36
- And then Sully goes, "Mom, you've got to cook
20:38
that dish for Ginny.
20:40
She's gon' love it."
20:44
- This is Eddie's-
20:45
- Because I don't think this is something you've ever made.
20:47
Ever!
20:48
- No, I don't think I have.
20:50
And this is Eddie's favorite,
20:51
one of his favorite dishes when we go out to eat.
20:54
- Eddie?
20:54
- If chicken piccata is on there.
20:58
- Yeah, I mean, it's just not something you throw together.
21:01
You need a little bit of prep.
21:02
- Yeah, but I mean, this is easy.
21:04
- It really was easy.
21:06
Mhm. So good.
21:10
I'm gonna fill up on the bread part.
21:11
- Me too. - Nice.
21:14
(Paula laughs)
21:16
- So I'm so glad,
21:18
gosh, it's so hot. It's making my nose run.
21:21
I'm so glad that everybody got
21:23
to spend a few minutes with you.
21:26
- I know, this is wonderful.
21:28
- And you showed them your stuff.
21:32
Mm.
21:33
- Well, I enjoyed this.
21:34
- So-
21:36
- We'll have to think of some more recipes that I do-
21:39
- [Paula] Mhm.
21:39
- That Sully likes.
21:42
(Corrie laughs)
21:43
- By all means.
21:44
- That I've learned to hone my skills on
21:47
since I get critiqued.
21:51
- So y'all got, y'all got to try this
21:54
if you've never made it before.
21:56
You really need to try it,
21:57
'cause it is wonderful.
22:01
Just so fresh and tarty.
22:10
We truly are sending them love and best dishes.
22:13
- Yes, we are.
22:15
- Delicious. Love y'all.
22:21
Hey, y'all, it's Paula Deen.
22:22
Now, if you enjoyed this video, be sure to like it
22:26
and click the subscribe button as well as the notification
22:30
bell to be alerted when I post a video.
22:34
Love and Best Dishes Y'all.
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