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Making Crêpes with Jack Deen | How To Make Crepes At Home - Paula & Jack are learning how to make French crêpes together.
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0:01
- For many of y'all out there today,
0:02
we gon' be walking down memory lane.
0:04
- Yes, ma'am.
0:06
- When this child was born 16 years ago,
0:10
it was my first trip at being a grandmother
0:13
and I was over the moon.
0:16
And so many of y'all shared in my elation
0:20
of being a grandmother,
0:22
and y'all sent so many things to celebrate Jack's birth.
0:29
So many of y'all know about this young man.
0:33
And I had something sitting right here, Jack,
0:38
that somebody sent me,
0:39
and they had a wood burning kit-
0:44
- Oh, yes ma'am, the spatula?
0:46
- Had burned your name in my wooden stirrer.
0:50
- Oh, yes ma'am, I've seen that one.
0:52
- [Cameraman] I think it's in there some, it's in the-
0:54
- You think?
0:56
Oh, there it is. There it is.
0:57
I did have it laying up front.
1:00
Look, "create, inspire."
1:06
- [Cameraman] It'd be interesting to see
1:07
if the person that made it remembers.
1:09
- [Jack] Oh yeah.
1:10
(Cameraman laughs)
1:11
- It said, "Dream, love, be, create,
1:18
inspire, hope, and smile, Jack."
1:21
- Yes, that sounds like everything I'm doing
1:22
on my YouTube channel right now.
1:23
(Paula laughs)
1:25
- It does. It does.
1:26
And he just mentioned his YouTube channel
1:29
and I want to tell y'all all about that,
1:33
but I don't think we're gonna have time to talk about that,
1:39
and make these crepes too.
1:42
But, Jack did create him a website of the book nook.
1:47
- That's right.
1:49
- He's an avid reader. Avid.
1:52
- That's right.
1:52
So I've always loved reading my entire life,
1:55
it's really been instilled in me from my family
1:57
from such a young age and really I just love to read.
1:59
So I decided I'd make a YouTube channel about it,
2:01
about three years ago.
2:03
And so it's crazy is this isn't the first time
2:05
I've been on your YouTube talking about this.
2:07
- No, no.
2:08
- Remember?
2:09
- The last time I was on it,
2:10
maybe it was seventh grade going into eighth grade,
2:12
I came to talk about it,
2:13
and back then I filmed a couple, but I didn't do a lot,
2:17
and I talked about this a little bit more on my channel,
2:18
but really I was nervous about
2:20
what people would think about having
2:21
a book review YouTube channel, you know?
2:23
So I ended up not doing it,
2:25
but now I'm back as a sophomore in high school
2:28
and I'm super excited to be doing it now again,
2:30
because I wanna spread the message about
2:33
you just should be you and do what you love.
2:36
Because we have such a small amount of time here
2:39
on earth and we should really just do what we love.
2:42
So, if you wanna see some of that,
2:43
there's probably gonna be a link down
2:44
in the description to my channel.
2:45
So, if you wanna go check it out,
2:46
see some good book reviews, that'd be great.
2:48
But you wanna make these crepes?
2:50
- Yes, but if that won't make a grandma cry,
2:52
grits and groceries.
2:56
I wish, I wish I could multiply you, son.
3:00
I mean, I'm so proud of Jack,
3:02
your mother and daddy have done a wonderful job.
3:05
- Oh, they have.
3:06
- Donating every minute to their children
3:11
and it pays off.
3:13
It just pays off.
3:18
Right now all I wanna do is be emotional
3:20
(Jack and Paula laugh)
3:21
and I'm gonna try to get past that.
3:22
How long you gonna hold that tablespoon of honey, son?
3:24
- All right, so
3:25
(Paula laughs)
3:26
so here we got a tablespoon of honey
3:27
to start making our crepes.
3:28
These are-
3:29
- Yes. And I'm going to give you the finger
3:31
to scoop it out with.
3:32
- So this has four egg whites in this bowl right here,
3:35
so we're just gonna add the honey into there.
3:38
- Yes. We've already separated the egg whites.
3:41
Alright, so Jack,
3:44
we do not have a blender in this house.
3:46
I can't believe it.
3:47
'Cause at one time, I know we had six,
3:50
but I'm gon' just switch places with you.
3:52
- Okay.
3:53
- Because for Christmas, Jack asked
3:57
to get a crepe maker because he loves crepes.
4:03
So we are doing this for the first time-
4:07
- So we're gonna see how it goes.
4:08
- Ever together!
4:09
So I'm counting on him teaching me,
4:12
because I've never made a crepe,
4:14
but I certainly have eaten some.
4:17
And they were wonderful.
4:19
I ate one in Paris on the street,
4:22
and the way they served those, Jack
4:26
was they took a fresh lemon, squeezed lemon juice on it,
4:29
and then powdered sugar. And then, you know-
4:32
- That sounds amazing.
4:33
- And it was delicious. I mean, it was so fresh.
4:35
- So good.
4:36
- So we can try that on one of your crepes.
4:39
So we gon' have to use our food processor
4:41
instead of a mixer so you can just start.
4:46
You want me to get your things measured?
4:48
You can go ahead and start, I guess.
4:50
- Yes ma'am.
4:51
- Jack is using a recipe from-
4:56
- It's one cup of all purpose flour.
4:58
- Oh, just one cup? Okay.
4:59
- So you want me to pour this into the
5:00
food processor first, or do you wanna put the flour?
5:03
- Yeah, no, that's, I mean, that's what it says.
5:04
- It's just everything goes in there at once
5:07
for this recipe.
5:08
- Yeah, which it makes it so easy.
5:10
- That's right.
5:10
- So we might, I'll swap with you.
5:12
- Okay.
5:13
- And I'll take this finger here
5:14
and get out that honey 'cause that honey
5:16
went to the bottom.
5:18
And I say that that honey might be important,
5:21
you know, to make your crepe
5:22
a little sweet. - Oh that's right.
5:23
That's right.
5:24
- Okay, so what's next?
5:27
- Let's see.
5:28
So we need our two cups of whole milk.
5:31
- Okay.
5:31
- [Jack] We got that right there.
5:32
- Okay, we got it right here.
5:35
I like this, just putting everything at one time.
5:39
You know?
5:40
- It's a really easy recipe.
5:41
I'm not the best cook, but I've been able
5:42
to make it a couple times and it's been delicious.
5:44
(Paula laughs)
5:45
- You have made crepes before?
5:46
- Oh yes, ma'am.
5:47
- But just not with your crepe maker?
5:48
- You don't need a crepe maker to make crepes.
5:50
I used to just make 'em in a skillet.
5:52
- Uh-huh. A non-stick?
5:53
- Yes ma'am. - Oh, okay.
5:54
- So this, you don't need one of these,
5:56
but it, it makes it easier but you can
5:58
definitely still make it - I didn't know you had.
6:00
So your machine is new to you?
6:03
- Yes ma'am.
6:04
- All right now darling, what's next?
6:05
- Tablespoon of vegetable oil
6:08
You already put that in there?
6:11
- Yes?
6:12
(Paula and Jack laugh)
6:12
- Okay. I think that got put in
6:13
with the egg white before the video.
6:15
So that's just another thing,
6:16
that was a tablespoon of vegetable oil,
6:17
- Okay.
6:18
- And I think it said-
6:20
- Yeah just read it off
6:21
- Half a teaspoon of salt.
6:22
- A teaspoon or half?
6:23
- Half a teaspoon.
6:25
- Okay. You know what?
6:27
I don't think I have a half a teaspoon measure,
6:30
but I can do a fourth twice.
6:32
- Okay.
6:36
So once that's all in there,
6:37
we're going to blend it for 30 seconds.
6:39
- Okay.
6:42
All right. Now this is a little different
6:44
from most food processors, son.
6:48
You know, it doesn't twist or anything.
6:49
It kind of snaps on
6:50
and to take it off, - [Jack] Oh, I see.
6:51
- you mash those two buttons, so hit it!
6:55
- All right.
6:56
(food processor humming)
6:59
- Okay. So me and Ginny just tried
7:02
to make it crepe for the first time.
7:04
We didn't want it to look too terrible
7:06
the first time we did it.
7:07
So here we go, we're gonna make the second one.
7:09
I'm gonna quickly coat this
7:11
with some more non-stick spray.
7:15
Then we're gonna take the batter,
7:18
pour it around a little bit,
7:20
make sure we get enough in there.
7:22
Let it spread.
7:23
Now we're gonna take our spreader,
7:27
- Mm-hmm.
7:27
- Move it around, try to encompass the full pan.
7:30
- [Paula] Yes. - [Jack] Get it to be a nice
7:31
pretty circle.
7:32
- Do they recommend, you know,
7:33
'cause you're supposed to tilt your pan, I know.
7:36
Do they not recommend tilting this?
7:38
- I don't think so. I mean I'm sure it's fine.
7:40
- Like that?
7:42
- But I dunno, I don't think it said
7:43
but it's not a big deal.
7:44
And sometimes you might need to add a little bit more.
7:47
- You know, this is actually a big crepe maker.
7:49
- Oh yes ma'am. I think it's 10 inches, which is-
7:51
- If I was gonna make a crepe here,
7:54
I'd probably make it like this big, you know?
8:00
- I mean the bigger it is,
8:01
the more stuff that you can fit in it.
8:02
- That's right. That's right.
8:05
And Jack, you know better than anybody else
8:08
that practice makes perfect.
8:11
- Right.
8:12
- The more you do it, the better you get at it.
8:15
- Yeah, that looks great.
8:16
- Could you stand a little bit more?
8:18
- Of course. Small bit right there.
8:21
- Just teeny tiny.
8:26
- There you go.
8:29
- Yeah.
8:32
- Yeah. This thing cooks it pretty fast so.
8:35
- It does. You would normally cook a crepe
8:37
what, a minute and a half?
8:39
- That's what my guide tells me to do.
8:40
- On one side?
8:42
- But this, it's a good little cooker, so.
8:44
- Mm-hmm.
8:47
Like I said, the more we do this,
8:49
the better it's gonna get.
8:50
- Right. So in a minute after we take it off,
8:53
we're each gonna make our own signature crepes.
8:55
So Ginny has one that she had.
8:57
Where did you say you had it?
8:58
- In France, Paris.
8:59
- In France, so in Paris. Like a real crepe.
9:01
So she's gonna make one that she had a long time ago.
9:03
And I'm gonna make my,
9:04
the normal crepe I always make
9:07
whenever I like to cook.
9:09
So that looks about done.
9:11
So there's a couple different ways
9:12
that you can cook crepes, or not cook,
9:14
prepare them once you're done.
9:16
So you can either make a burrito
9:18
kinda like this one here.
9:19
- Uh-huh.
9:20
- And this is whenever you have more of substance
9:22
inside of it, like if you put all these berries,
9:24
some Nutella, that's the kind of thing.
9:26
But if you're just kind of buttering it up
9:29
and putting some lemon juice like Ginny's gonna do,
9:31
and you fold it into kind of triangles
9:34
is what it's like and it's just a little fold-up crisp.
9:39
- Yeah, you can eat it any way you want to.
9:43
There's no rules.
9:45
- Oh that looks good.
9:46
So I think I'm gonna try to flip it now.
9:48
- Okay.
9:49
- Trying to get-
9:50
- I think it's important that you really cook it
9:53
the full minute and a half.
9:56
Now this crepe maker may not get as hot
9:59
as those big griddles that they use in Paris.
10:04
I mean those things are hot and
10:06
they're to perfection with the heat.
10:11
- My flipping skills are-
10:14
- They will get better.
10:15
- Yeah. That's my biggest obstacle in cooking
10:19
is trying to flip things.
10:20
- That is okay darling. You will get better.
10:23
- Try to spread that out a little bit.
10:26
That looks about good.
10:28
- These strawberries that you bought are beautiful.
10:30
- Oh yes ma'am. I saw all these berries.
10:32
They look beautiful. I know I had to get 'em,
10:34
but crepes really, it doesn't really matter
10:36
how pretty they are because you know,
10:38
- No.
10:39
- Eventually you'll just roll 'em up
10:39
or do something with 'em so it's not
10:41
too big of a deal if they end up looking like this.
10:44
- You know, Eddie was asking you a while ago
10:47
if you've ever had a crepe cake.
10:51
- No, I have not. They look delicious.
10:53
- [Paula] Would that not be delicious?
10:54
- I've never made enough for a crepe cake.
10:57
(Paula laughs)
10:58
- [Paula] You eat 'em before you could stack 'em.
11:02
But it would be like those old tiny cakes
11:04
that have been made here in the south,
11:07
you know, like the 16 layer chocolate cake.
11:09
- Yes ma'am.
11:10
- It'd be a little thicker than that.
11:13
Alright, so now what do you wanna put on this one first?
11:16
- So you wanna show me yours first?
11:18
I'm excited. - I can.
11:19
I don't think it's quite done enough though.
11:22
- Check, check it out.
11:23
Tell me what you think.
11:24
- Honey I don't know.
11:25
Like I said, I'm a crepe eater, not a crepe maker.
11:28
- Okay. I think it looks, maybe give it-
11:31
- Yeah. Yeah. - A couple more seconds.
11:36
My spatula work is poor.
11:37
(Paula laughs)
11:39
- Here, let me see if I can,
11:40
there.
11:41
- Thank you.
11:42
- Whoa!
11:43
(Paula and Jack laugh)
11:45
- Okay. Awesome.
11:47
- Yes, that's perfect.
11:48
I don't care what it looks like.
11:49
- Oh yeah. It's not a big deal.
11:50
- All I care about is what it tastes like.
11:53
Alright. So I'm going to cut my lemon.
12:02
- There we go.
12:03
- Okay. Now in Paris, they did the lemon
12:05
while it was up here.
12:07
- Oh they did?
12:08
- Yes, but I don't know that that matters.
12:10
Just a little fresh lemon juice and powdered sugar.
12:19
Now you could put anything you wanted to on it.
12:21
- Of course.
12:22
- This is just the way they served them on the street.
12:26
- So how do they fold 'em up?
12:29
- Jack, you know, I really can't remember.
12:33
But I'm thinking, it was easy to eat,
12:36
I'm thinking it was like something like that.
12:39
You know, there's many ways that you can fold them.
12:41
- Of course.
12:43
- So would you like to try this one?
12:46
- I would. Let's do it.
12:48
- Okay.
12:50
- It looks amazing.
12:53
Oh, that's awesome.
12:55
Take a look at that. That looks delicious.
13:00
- It's good?
13:02
- Very good.
13:02
- Yay.
13:05
- It's delicious, actually.
13:06
- Might not be the prettiest but-
13:08
- Oh no, it's definitely delicious.
13:10
- Oh.
13:12
- It's good isn't it?
13:13
- I'm back in Paris!
13:16
- You love it?
13:18
Awesome. I think it's delicious.
13:19
- I love that lemon juice, Jack.
13:21
It just gives it a fresh.
13:25
- Really fresh.
13:26
- Yeah. A really fresh kick. It's not too sweet.
13:32
Oh, I'm eating this son, I'm sorry.
13:34
- No. It's okay. We're about to make mine.
13:35
- Let me cut it in half.
13:37
- Sure. But Paris is one of the places
13:39
I've always wanted to go internationally.
13:40
That's probably number one of my list
13:41
of where I want to go one day.
13:46
- Make sure you go.
13:48
So y'all, you know, I was talking about
13:50
how wonderful people were celebrating
13:52
Jack's birth with me, and Jack, when he was little,
13:56
maybe three or four?
13:58
- Around then.
13:59
- You were very young but also very smart.
14:03
And I came over one day and Jack said Ginny,
14:06
I opened a restaurant.
14:09
I said, you have? Does your restaurant have a name?
14:14
And he said it's called Rooster's, Rooster's Restaurant.
14:21
And so we went in there and he seated me
14:26
and he took my order and I said,
14:29
well, do you have any help?
14:32
Do you have any help here? No, it's just me.
14:35
I said, so you do the cooking, the serving and everything?
14:39
Yes ma'am.
14:43
And so a wonderful man out there
14:46
made a beautiful metal sign saying "Rooster's Restaurant."
14:49
- Yes ma'am.
14:51
- And it's probably this wide.
14:53
- It's still in my room. It's hanging up right now.
14:55
- It's in your room. Rooster's Restaurant.
14:57
Those are the sweetest memories that you made.
15:00
- In my play kitchen, I remember that so well.
15:03
That's one of my most vivid memories from,
15:05
like three and four,
15:07
that's one thing I can still remember.
15:08
- Uh-huh.
15:09
- In, you know, those younger ages.
15:10
- And then I came over a few weeks later, Jack,
15:15
and I came into the playroom and you said
15:18
"Ginny, I built you a hotel where you can sleep."
15:23
You know your granddaddy Dean had built some kind of-
15:26
- Oh, the Ford.
15:28
- The Ford, yes.
15:30
So I said, oh my goodness, where is it?
15:32
And he said, you know, it's very close
15:35
to the restaurant right here and you can go on in
15:40
and somebody will bring your bags.
15:41
I mean you had thought this thing out.
15:45
And so I got in there in the fort
15:51
and you told me you would call me,
15:53
it seems like, when it was time to come
15:56
sit down and eat to order my food.
15:58
But it was wonderful.
16:03
Maddy has never seemed to have the real love
16:07
of getting in the kitchen
16:08
and playing with the food at all, he just likes-
16:10
- Yeah, he likes to eat a lot.
16:12
Recently, Rooster's come out of retirement
16:14
just like my YouTube channel.
16:16
- Oh really?
16:17
- So about once a week, Matthew,
16:19
he makes me go to the store and
16:20
find him some food to cook for him.
16:22
He loves to eat veggie burgers now 'cause-
16:24
- Oh he does?
16:24
- I don't know where he learned that from,
16:26
and he loves regular burgers too.
16:28
- Maybe he feels like he can eat more veggies. Burgers.
16:31
- Maybe. I think that's it, actually.
16:33
- Without doing a great deal of harm.
16:34
- Okay. This one needs to be taken down.
16:36
- Okay. Okay baby, can we transfer that
16:40
to that sheet right there?
16:43
- Oh yes ma'am.
16:44
- So I can lay it out.
16:46
- Oh Rooster's also opened a second business.
16:49
There's Rooster's restaurant and the Creperie de Paris,
16:53
which is his second location,
16:55
which Matthew loves to go and eat at,
16:57
so I'll have to bring him some.
16:59
- And where is this restaurant?
17:00
- Oh, just at our-
17:01
- In your imagination?
17:02
- Oh yeah.
17:03
- [Cameraman] Just his kitchen. His kitchen.
17:05
- At Rooster's.
17:07
I love it. I love it.
17:10
You know, I've told everybody for years,
17:12
this room is the most wonderful room in the house
17:16
to make memories that last forever.
17:21
And to bond with your children or grandchildren,
17:24
or niece, nephew, whoever.
17:31
Now that we've told the story about Roosters,
17:34
you wanna go for another one, sunny boy?
17:36
- Sure. So I take Nutella, and I like a lot too.
17:41
We're gonna see how much we can get on there.
17:42
- Yeah. And after it sits on there a minute,
17:45
on that warm, it'll spread easier.
17:48
- Okay, great.
17:49
So I spread around the Nutella and
17:52
I'm gonna do a little bit of strawberries.
17:58
- [Paula] And I want to cook mine
18:01
just a little bit longer.
18:08
- Yeah. I like mine still a little bit,
18:10
- [Paula] Soft?
18:11
- [Jack] Soft and gooey.
18:12
- [Paula] Yeah. Yeah.
18:13
- [Jack] Add the blackberries too.
18:15
- [Paula] Oh my goodness.
18:16
- [Jack] I know. It's gonna be very full.
18:18
Some of 'em you have to eat with a fork and knife here
18:20
'cause they're too big to pick up.
18:21
And this might- - [ Paula] That's right.
18:22
- [Jack] This might be one of those.
18:24
- [Paula] You know, there's no right or wrong way
18:26
to eat a crepe.
18:27
- [Jack] Of course.
18:31
- [Paula] Now would you like lemon juice on top of that?
18:33
Or you wanna make a separate with lemon juice?
18:35
- [Jack] We'll make a separate one with lemon juice
18:36
and then I'll put some powdered sugar on here.
18:38
- [Paula] Okay. Do you want it on the inside or the outside?
18:42
- [Jack] We'll put it on the outside.
18:43
I think it looks better.
18:44
- You used those strawberries, right?
18:46
- Yes ma'am.
18:47
- Good 'cause I sweetened them just a ever so little bit.
18:50
- You put sugar on 'em?
18:51
- Just a little.
18:53
- Oh, I love that.
18:55
- You said on the outside and not on the in?
18:57
- Yes ma'am. There's a little bit of a crack.
19:00
- That's all right.
19:02
- That side can go upside down.
19:04
- Alright, let's see.
19:06
Oh, you got a plate.
19:09
(Paula laughs)
19:10
- Wow. It looks like a burrito from a Mexican restaurant.
19:14
- It does. And you know what?
19:15
We love burritos too.
19:21
There you go.
19:22
- That looks great. And then for the decoration,
19:24
I'll see if I can get it as good as,
19:26
your decorating skills are impressive to me.
19:29
- Oh thank you, son.
19:32
This is so easy right here
19:34
to make the strawberry flower.
19:36
You know, you just take it and slice it down.
19:38
- Oh, I see.
19:40
- And then you just spread it out.
19:42
I didn't take a long time to do that one.
19:45
- What do you think?
19:46
- I think you need a fork.
19:48
- I think so too.
19:50
Okay. You wanna get a fork too?
19:51
And you can have that end and I'll have this one?
19:53
- I will. No, I don't want that much, sunny boy.
19:56
But I do want one bite, like just right here.
20:03
To see which one I like the best.
20:06
The lemon or the-
20:10
Look at this huge bite. - I know.
20:11
- I didn't mean to cut off that much.
20:13
- This is my favorite right here.
20:15
It's so delicious with the Nutella and all the fruit.
20:21
- Yes.
20:22
- It's delicious.
20:23
- But, Jack.
20:30
My favorite is the lemon.
20:34
Did you see what your grandmother just did?
20:36
- What? What did you do?
20:37
- I flipped this.
20:39
- Oh, it's perfect.
20:40
(Paula laughs)
20:41
Oh awesome. That looks great.
20:46
- You know I'm always scared of anything new
20:48
that I've never done before.
20:50
But I think cooking it just a tad longer.
20:54
But you know, - That's smart.
20:56
- It's totally up to the one that you're feeding.
20:59
- Of course.
21:01
- Your tongue. - Yes ma'am.
21:02
- That's the important one.
21:04
- Our crepes are really two different styles.
21:05
You know, yours is more, the crepe is best part of it
21:09
and mine is the vessel for all of the sugar.
21:12
- All the things that you love so much.
21:15
(Paula laughs)
21:15
- Yes ma'am. I'll grab a napkin really quick.
21:17
- Oh you're so precious to your grand-mamma.
21:21
All right. Whatcha wanna say to 'em?
21:25
- Just thank you for watching it.
21:27
It was so much fun cooking these crepes with you, Ginny.
21:29
- Wasn't it?
21:30
- I had a great time, yeah. It was great.
21:31
- So I hope y'all have had fun today
21:34
'cause I know Jack and I did
21:36
and your crepes are wonderful.
21:39
(door creaking)
21:39
- Yes ma'am. Thank you.
21:40
- And the more we make them,
21:41
the better they will look.
21:44
'Cause there was nothing wrong with the taste.
21:47
A simple few ingredients.
21:49
So I hear you, Uncle Bobby just walked in the door.
21:52
- [Uncle Bobby] What am I interrupting?
21:54
- Hey Uncle Bobby.
21:55
- [Bobby] Hello.
21:55
- Were your ears burning? We were just talking about you.
21:58
- [Bobby] Like fire.
21:59
Hey Lulu.
22:02
- [Paula] Look what we got here.
22:03
- Look what the cat dragged in. Yeah, me.
22:06
What's up Jack Dean?
22:07
- [Jack] Hey, how's it going?
22:08
- Well, since I'm on the camera now, I'll walk close.
22:10
How are you man? Good to see you.
22:11
Look how tall this boy is.
22:12
- [Paula] I know!
22:13
- I remember the day your parents came
22:14
and told me that they was having you.
22:16
- I know. One of my favorite pictures
22:19
is that one over there, Bobby.
22:22
- [Uncle Bobby] Of me and Jane kissing Jack?
22:24
- Of you and Jack. He had just been born.
22:26
And they just brought him in.
22:28
- [Uncle Bobby] Yep.
22:29
- [Paula] From the operating room.
22:31
And one of you was on each side
22:35
just eating him up with y'all's eyes.
22:36
- [Uncle Bobby] That was a beautiful day in our life.
22:38
- It was, it was.
22:41
So having said that,
22:43
Jack has got a project that I'm looking so forward
22:46
to us doing a video on that.
22:49
'Cause I'm very proud of you and it's interesting
22:51
- Thank you.
22:52
- and wonderful.
22:53
- So until next time y'all,
22:56
we send y'all love and best dishes.
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