[0:00] Easy onepot meals that don't suck that
[0:02] you actually want to make that you'll
[0:04] actually enjoy.
[0:06] [Music]
[0:10] Starting off breakfast with a potato and
[0:11] sausage skillet. And at the heart of it
[0:13] are Yukon Golds. Don't use a russet. If
[0:15] you're going to use something different
[0:16] than Yukon Golds, use like a fingerling
[0:18] or something. But also don't use a
[0:19] fingerling because they're like three or
[0:20] four times the price of Yukon Golds and
[0:22] it's not worth it. Start by cutting your
[0:23] potatoes up into small little pieces. It
[0:25] doesn't really matter how big they are,
[0:27] but just keep in mind that the bigger
[0:28] that you cut them, the longer they're
[0:29] going to take to cook. You really just
[0:31] want them all the same size so that way
[0:32] they cook evenly.
[0:35] And once you have all those cut up, you
[0:36] just want to go ahead and rinse them
[0:37] under some cool water a few times cuz as
[0:39] you can see, that water is still really
[0:40] starchy and we want to get rid of as
[0:42] much of that as possible.
[0:45] And once that water's running clear, go
[0:47] ahead and strain them and then dry them
[0:48] off.
[0:50] The drier you can get the surface, the
[0:52] better series you'll end up on each and
[0:53] every potato. And we're just going to
[0:54] move that back into the bowl.
[0:57] Then we're just going to hit that with a
[0:58] little bit of olive oil, some garlic
[0:59] powder, a little smoked paprika. Oh, too
[1:02] much smoked paprika. That's fine. It'll
[1:03] taste the same. It won't, but it'll be
[1:05] okay. And a little bit of oregano, and
[1:06] then don't forget to salt. And they're
[1:08] potatoes, so don't be afraid to salt
[1:09] heavy because potatoes suck in the salt
[1:12] and black pepper. And then just give
[1:14] those a good toss until they're all nice
[1:15] and evenly coated. And by all means, if
[1:17] you just want to use a rub or a spice
[1:18] mix, like do that. Like that's fine. I
[1:21] use that stuff all the time. I just
[1:22] today I decided not to. If you do it
[1:23] yourself, you're just going to have a
[1:24] little bit more control. But if you have
[1:26] a spice blend that you really like, just
[1:27] use that. It'll work.
[1:30] Your potato should look evenly seasoned.
[1:31] Now, we're going to cut up half of a
[1:32] very large yellow onion. You could also
[1:34] just do like one yellow onion if it was
[1:35] a reasonable size yellow onion, but mine
[1:37] was large, uncomfortably large. Then,
[1:39] we're just going to roughly dice this by
[1:40] cutting along the grains and then
[1:42] cutting against the grains like this.
[1:45] Then, we also have a red bell pepper
[1:46] that I can't seem to rip the top off of.
[1:48] Oh, there we go. Yank that bad boy out.
[1:50] By all means, don't use a red one. Use
[1:52] whatever color bell pepper you want.
[1:55] Also, there's a trash can over there. I
[1:56] don't want you to think I'm just like
[1:57] dumping it out on the floor like a
[1:58] madman. That would be ridiculous.
[2:02] I'm going to pick those up now. And make
[2:03] sure you cut out most of that inside
[2:04] membrane. You don't really want that.
[2:06] And then we're just going to roughly
[2:07] chop it the same way we did the onion.
[2:11] And again, it doesn't have to be
[2:12] perfect. Just roughly the same size. So
[2:14] that way it all cooks in roughly the
[2:16] same amount of time. And last but not
[2:17] least, our pulsa kasa.
[2:20] Once you have them into cut in little
[2:22] discs, you can leave them like this. I
[2:24] prefer to cut them in half because I
[2:25] think that that way you get a little bit
[2:27] more. It's a little bit more bite-s
[2:28] size. It's not so large. In every bite
[2:31] of a breakfast skillet, you want to make
[2:32] sure that you're getting even
[2:34] distribution of everything.
[2:37] And now for our one pot. I'm using cast
[2:39] iron enamel. You can use cast iron. You
[2:40] could use stainless. Don't use
[2:42] non-stick, but you could use anything
[2:43] you want. We're going to start by
[2:44] bringing that up to a medium high heat.
[2:46] And then while that's heating up, go
[2:47] ahead and add in your sausage so that
[2:48] way it slowly renders out all that fat
[2:50] and you don't have to use anything
[2:51] excess. Make sure they're nice and
[2:53] spread so that way there's even coverage
[2:55] all around. After a few minutes at high
[2:57] heat and it really starts to sizzle, go
[2:58] ahead and start moving it around and
[2:59] make sure you get all the sides nice and
[3:00] charred up. And after a few minutes and
[3:01] once you've got that nice char built up,
[3:03] go ahead and put them back in the bowl
[3:04] once they came. And now depending on how
[3:06] fatty of a meat that you just cooked,
[3:07] you may need to add a little more oil.
[3:08] So I'm just going to add in a little bit
[3:09] more oil to make sure that my potatoes
[3:11] don't stick and they get a nice crust.
[3:12] All right, now we're just going to push
[3:13] those all in. Spread them out nice and
[3:15] even. And then bring your heat down to
[3:16] medium to let them cook through. Want
[3:17] your potatoes about 3/4 of the way
[3:18] through. Make sure you scrape all those
[3:20] flavor bits off the bottom.
[3:22] Mine's looking a little dry, so I'm
[3:23] going to add in a little bit more olive
[3:24] oil. And then with our onions and
[3:26] peppers. You might be thinking, man, it
[3:27] took a really long time to cook your
[3:29] potatoes. It's true. Potatoes take a
[3:31] really long time on the stove. So if you
[3:32] wanted to, you also have the option to
[3:33] just put the whole thing in the oven,
[3:34] especially if you're using cast iron.
[3:36] That works fine. I just like to do that
[3:37] because in the oven gets the house hot,
[3:39] then I'm hot and it's not great. I don't
[3:40] have air conditioning. Make sure those
[3:42] are nicely mixed and broken up. You
[3:43] don't want these to cook down too much
[3:44] because you still want a little bit of
[3:46] crunch from them since your potatoes
[3:47] going to be soft and your meat's going
[3:48] to be soft. And once those have started
[3:49] to get just a little bit limp, go ahead
[3:51] and took a bite and check for salt. In
[3:53] my case, I need a little more salt. And
[3:55] now that our potatoes are basically
[3:56] cooked through and our onions and
[3:57] peppers are almost right where we want
[3:58] them, sausage. Get that nice and mixed
[4:00] up. Then we're just going to reduce our
[4:02] heat down a little bit. Get it nice and
[4:03] evenly spread. Grate over top a nice
[4:05] thin layer of melty cheese. Feel free to
[4:07] use whatever you want. I'm using odo
[4:09] vera, but really you can just use
[4:10] whatever you want as long as it's nice
[4:11] and melty. Now we'll just crack on some
[4:12] eggs. Carefully placing them around.
[4:16] Hit those with a little bit of salt. And
[4:18] then we're just going to cover it and
[4:19] let it cook just until the whites are
[4:21] set. And then I totally forgot, but you
[4:23] may also want to slice up some green
[4:24] onions to garnish the top.
[4:27] You don't have to, but the option's
[4:28] there. And if you're having trouble with
[4:29] your eggs setting and taking too long,
[4:31] just pour a little bit of water down the
[4:33] side just to add a little bit extra
[4:34] steam.
[4:36] And after about 4 minutes, your egg
[4:37] should be nice and set. Oo, cheese
[4:40] melty. And then garnish the top with
[4:41] some of those green onions that you
[4:42] totally remembered to cut up in the
[4:44] beginning. The breakfast skillet.
[4:50] [Music]
[4:56] Next up for lunch, soy glazed chicken
[4:58] and rice. It's not teriyak chicken. It's
[4:59] sort of like teriyak chicken, but it's
[5:01] not. You're going to start off with some
[5:02] bone in skin on chicken thighs. If
[5:04] you're really against bone in, skin on,
[5:06] that's fine. You don't have to use bone
[5:07] in skin on, but all this skin is flavor.
[5:09] And that bone right there, it's also
[5:11] flavor. You don't have to eat the bone,
[5:12] though, obviously. And even though we're
[5:13] going bone in, skin on, we're going to
[5:15] still trim off some of these extra
[5:16] little bits that we don't necessarily
[5:18] want to be munching on. Like this little
[5:20] extra piece of skin, which is totally
[5:21] edible and you can use and cook with,
[5:23] but it's just a small little piece that
[5:24] I don't want to deal with today. Like
[5:26] this piece right here. We don't want we
[5:27] don't want that. That's a lot of skin.
[5:30] It's a lot of fat.
[5:32] You want them to be nice and uniform and
[5:33] the skin to go edge to edge. Nothing
[5:35] more, nothing less. Now, for our
[5:36] marinade, you can definitely just do it
[5:37] straight in the bowl, but we're using
[5:39] sugar, so it's going to be hard to get
[5:40] it all together and equally mixed up if
[5:42] we're doing it with the chicken. So,
[5:44] instead, we're using a different bowl.
[5:46] Starting off with a good amount of soy,
[5:48] about 1/4 cup, a few tablespoons of
[5:50] brown sugar, a splash of mirin, some
[5:51] grated ginger, and two to four cloves of
[5:53] grated garlic, depending on how much you
[5:55] like life. And of course, a bit of salt
[5:57] and white pepper this time. And be very
[5:59] gentle with white pepper because it goes
[6:01] a long way. Then we're just going to mix
[6:03] this all up until it's nice and evenly
[6:04] combined. And if you stick your pinky
[6:06] out, it scientifically works better. And
[6:08] then once that sugar's mostly dissolved
[6:10] in there, go ahead and pour that over
[6:11] your chicken, making sure every single
[6:13] piece is completely coated. And then
[6:15] ideally, you would let this marinate in
[6:16] your fridge overnight, but I'm just
[6:18] going to give it about an hour. All
[6:18] right. Now, after a full episode of Love
[6:20] Island,
[6:20] >> I have a secret to tell you,
[6:22] >> Mommy.
[6:22] >> Deep sauté pan on your stove completely
[6:24] cold. Now, go ahead and place your
[6:25] chicken thighs skin side down in your
[6:27] pan. spread out evenly. Now, you're
[6:29] going to slowly turn your heat up. I
[6:31] mean, real slow.
[6:32] >> Take your time. Work it up to low. Bring
[6:35] it up to medium. Bring it up to medium
[6:37] high. You want to give it time for the
[6:39] fat and the skin to render out. That's
[6:40] going to be our lubricant on our pan.
[6:42] Obviously, we didn't put any oil in. So,
[6:43] if it doesn't render out properly, then
[6:45] everything's going to stick and
[6:46] everything's going to be sad. And as
[6:47] it's starting to heat up, don't be
[6:48] afraid to move your chicken around so
[6:49] that way you have even browning on all
[6:51] sides. Cuz if not, you'll end up with
[6:53] this. And also, if you're one of those
[6:54] people who are like, I'm not going to
[6:55] take it slow. I'm just going to do this
[6:57] really fast cuz I'm that person. Don't
[6:58] do it because remember there's fresh
[7:00] garlic in here. Fresh garlic burns and
[7:01] gets real gross. So don't do it. After
[7:04] about 10 minutes on low, you're going to
[7:05] move it to medium and that's when you're
[7:06] really going to start to hear that
[7:07] sizzle.
[7:09] Then once your chicken is nice and
[7:10] charred and a little bit sticky, just
[7:12] like that, go ahead and flip them all
[7:13] over and let them cook a little bit more
[7:14] on this side. And don't worry about
[7:16] cooking them all the way through because
[7:17] we're actually going to remove them and
[7:18] then put them back on top of the rice
[7:19] while that cooks and that'll help steam
[7:21] and bring them up to temp. And if you
[7:22] notice that you're smelling char pretty
[7:24] quickly, turn your heat down a little
[7:25] bit. odds are you're too high and you're
[7:26] burning your soy and your garlic and you
[7:27] don't want that. Remember, this one is a
[7:29] game of patience. Finally, after about
[7:30] 10 minutes on this side, you're going to
[7:31] go ahead and just remove them and then
[7:32] kill your heat. Now, this next part is
[7:34] dependent on whether or not you actually
[7:35] burned your garlic. It happens. It's
[7:37] okay. It's not the end of the world, but
[7:38] if you did, you're going to want to
[7:40] rinse out your pan. You're going to want
[7:41] to get it all cleaned out so that way
[7:42] you don't have a burnt garlic rice. That
[7:44] would suck. In my case, I didn't burn
[7:45] it. So, I'm good to just plow on through
[7:46] the next step, which is rice. Starting
[7:48] with two American cups of rice because
[7:50] there's a difference. If you're using
[7:51] the rice cooker cups, those are
[7:53] different. A rice cooker cup is actually
[7:54] equivalent to like 3/4 American cup.
[7:56] It's very different and it can mess you
[7:58] up. So these are two American cups. And
[8:01] then similar to the potatoes, you're
[8:02] just going to want to give it a few
[8:03] rinses to get all the excess starch off
[8:05] of them. As you can see, that water is
[8:06] gross and really, really starchy. So
[8:09] just rinse it. After three or four
[8:11] rinses and it's mostly clear, you can go
[8:13] ahead and add it to your pot, making
[8:14] sure you scrape down the edges because
[8:16] you don't want to waste any. That would
[8:17] just be a bummer. And then to that,
[8:19] you're going to add 2 and 1/4 cup of
[8:21] clean water. Now, I'm just going to give
[8:23] that a little mix just to get it all
[8:25] even and get some of that flavor off the
[8:27] bottom mixed into the top.
[8:30] You want your rice mostly even because
[8:32] if you have a peak in a low spot, then
[8:33] your rice won't cook evenly. Then, we're
[8:35] just going to gently place our chicken
[8:36] back on top, making sure not to disturb
[8:39] our rice. Well, you're going to disturb
[8:40] it a little bit. So, just just do your
[8:42] best to not disturb it more than
[8:43] necessary. Just like that. Nice and
[8:45] even. Then, we're just going to offset a
[8:46] lid and then bring it up to a boil. And
[8:48] while we wait for this to boil, it feels
[8:49] like a great time to tell you about my
[8:50] recent medical diagnosis. found out that
[8:52] I have plantar fasciitis and I got to
[8:54] wear these real supportive slippers. So,
[8:55] if you or someone you know has plantar
[8:57] fasciitis and have some suggestions as
[8:59] to not have hurt feet all day, please
[9:02] tell me, please. And now, once your rice
[9:04] has started to boil, well, not your
[9:06] rice, your water. You're going to go
[9:07] ahead and cover it and reduce your heat
[9:08] down to low and let this cook untouched
[9:10] for 15 minutes. No touch. And now that
[9:12] you've patiently waited that 15 minutes,
[9:14] you can go ahead and peek under the lid
[9:15] a little bit. See if there's any water
[9:17] remaining. In my case, there is. So, I'm
[9:19] going to go ahead and cover it back up
[9:21] and let it continue cooking until that
[9:22] water is completely gone. And the way to
[9:24] get around all of this babysitting if
[9:25] you don't want to deal with it is just
[9:27] buy a rice cooker cuz if you own a rice
[9:28] cooker, then you could technically
[9:30] speaking just do this in a rice cooker.
[9:31] Granted, searing your chicken inside the
[9:33] rice cooker is not as feasible due to
[9:35] size constrictions. But, but it can be
[9:37] done. But I also know the rice cookers
[9:38] are expensive, so you don't have to have
[9:40] one. You can just do it in a pan pot.
[9:42] Well, a tall pan. It's been about
[9:43] another 6 minutes. We're going to go
[9:44] ahead and check it. Oh, yeah. Beautiful.
[9:47] There's no more liquid. The rice is
[9:48] cooked, but now we need to wait one more
[9:50] time. Go ahead and kill your heat, cover
[9:53] it, and just let it sit for another 10
[9:54] minutes. And if you don't, I'll be very
[9:56] disappointed in you. But you will. It's
[9:59] like, there's no no need to worry. And
[10:00] what kind of meal would it be if I
[10:01] didn't forget till the very last minute
[10:03] to cut up some green onions? Are you
[10:04] happy now that I'm looking at these? Is
[10:06] that what you wanted? Is that what you
[10:07] wanted me to do? You wanted me to look
[10:09] while I was cutting? And now, after
[10:11] patiently waiting all this time, we can
[10:12] finally reveal our masterpiece.
[10:15] Looks pretty good. Cow, that lid is very
[10:17] hot. Let's try a little bit of that.
[10:20] It's good. Our chicken perfectly cooked.
[10:23] Technically speaking, a little bit
[10:24] overcooked, but that's okay because the
[10:25] way we cooked it, it should retain a ton
[10:26] of its moisture. And then we'll top it
[10:28] off with our green onions. And there you
[10:30] go. Soy glazed chicken.
[10:33] [Music]
[10:39] And finally, to finish it off, a creamy
[10:41] tomato pasta with shrimp.
[10:44] with shrimp. Which shrimp? Which shrimp?
[10:48] It's going to be a good time. Starting
[10:49] with about a half pound of shrimp.
[10:50] Peeled and de vained. Mine are neither
[10:53] peeled nor de vained. So, I'm just going
[10:55] to have to do that first. You could
[10:57] arguably leave them on if you want. I
[10:59] know a lot of people like to do that. In
[11:00] my experience, if you're going to be
[11:01] eating them in a pasta, just peel them
[11:03] and de vain them first. It's not worth
[11:04] the effort. And by effort, I mean the
[11:06] effort when you're in the middle of
[11:07] eating. And for seasoning, we're going
[11:08] to go super simple here. A little bit of
[11:10] olive oil, a little garlic powder, a
[11:11] little cayenne pepper. If you don't like
[11:13] spicy, don't use cayenne pepper. Use
[11:14] smoked paprika instead. Same color, not
[11:16] as spicy. A nice pinch of salt and a few
[11:18] cranks of pepper. And give that a good
[11:20] toss just to make sure everything's nice
[11:22] and coated. And we'll set that to the
[11:24] side. Now, we're just going to roughly
[11:26] crush and chop some garlic.
[11:32] Doesn't have to be big, doesn't have to
[11:33] be small. You want it rough and you want
[11:35] it even. It's all that matters. Then
[11:36] we're going to finally mince half a
[11:38] shallot. You can also just do one
[11:39] shallot if it's tiny.
[11:41] We're just going to carefully slice down
[11:43] the belly, making sure to watch our
[11:44] fingertips. Then we're just going to go
[11:46] lengthwise next to it lengthwise again
[11:51] and just keep going all the way down.
[11:52] Then square it up and thinly slice to
[11:55] get nice tiny dice
[11:58] like that. And don't stress if you can't
[12:00] go fast. Take it slow. Now you're just
[12:02] going to fill your pot with water. I'm
[12:04] using a sauier because it's a little bit
[12:05] wider and not as tall. If you have one,
[12:07] great. If not, you can just use a
[12:08] regular pot. It's fine. Either way,
[12:10] bring that up to a boil. And then once
[12:11] your water starts to boil, add in a
[12:12] hefty pinch of salt. Add in a second
[12:14] hefty pinch of salt. Let me give that a
[12:15] quick stir just to make sure it's all
[12:17] dissolved. And then add in your pasta,
[12:19] which if you're looking for good pasta,
[12:20] look for something with two ingredients:
[12:22] flour and water. That's it.
[12:26] And then cook according to your package
[12:27] directions because they're going to be
[12:29] different for everybody. Mine 9 minutes.
[12:33] And now that my timer's up, there's two
[12:34] ways you can check your pasta. There's a
[12:36] way that everybody knows, right? You can
[12:37] you can throw your piece of pasta at the
[12:38] wall and see if it sticks. That's
[12:40] boring. What you should do is just eat
[12:42] it.
[12:44] It's just a much more effective way to
[12:45] know if your pasta is done. Mine's done.
[12:46] I need to remove it now. I'm just going
[12:48] to go ahead and remove it from the
[12:49] water. Now you can dump the water.
[12:53] And really quickly before we move on to
[12:54] the shrimp, go ahead and toss your pasta
[12:56] with just the lightest amount of olive
[12:57] oil. Like seriously, super light. You
[12:59] just don't want it to stick to itself,
[13:01] but you also don't want so much that the
[13:03] sauce doesn't stick to it. Now bring
[13:04] your pot back up to about mediumigh
[13:06] heat. Drizzle a little bit of olive oil
[13:07] and then drop in your shrimp. Want to
[13:09] make sure they're all evenly spread out
[13:10] so there's nice and even coverage. And
[13:12] then just let them sit. Cook on that
[13:14] first side. Once they've started to curl
[13:16] a little bit, you're going to want to
[13:17] flip them all over. Some of these have
[13:19] started to curl. So, I'm just going to
[13:20] go ahead and flip them. You don't need
[13:22] too hard of a sear on these. Look at
[13:25] that color. That's what you want. It's
[13:26] not too much. It's not too little. It's
[13:28] just enough to make you say, "I'm going
[13:30] to eat that." And once those all have
[13:32] some nice color and a little bit of
[13:33] curl, go ahead and remove. All right.
[13:36] We're going to reduce our heat down to
[13:37] medium low and drop in a whole stick of
[13:39] KY Gold unsalted butter. You want
[13:43] unsalted because you want to be able to
[13:44] control the amount of salt you're using.
[13:45] If you're not using unsalted,
[13:48] it's okay. I mean, you just have less
[13:50] control over the salt content, but
[13:51] whatever you want to do, whatever. Don't
[13:52] yell at me. Give that butter a good mix.
[13:54] Make sure you get all that butter
[13:56] melted, all that flavor inside your pot
[13:58] from the shrimp. And then once you've
[13:59] got a nice layer of melted butter, you
[14:01] can add in your garlic and shallots. You
[14:03] just want to sweat these out. You don't
[14:04] want them to burn. You just want to get
[14:07] that flavor going. You want you want
[14:08] want it to be nice and aromatic, not
[14:11] burn. And once that butter is melted,
[14:12] make sure you keep all of it moving. You
[14:14] just want the flavors to come out. Be
[14:16] nice and gentle. Even turn that heat
[14:18] down a little bit cuz I had mine too
[14:19] hot, but yours was probably set
[14:20] correctly. We got a little bit of color.
[14:22] That butter is getting a little bit
[14:23] brown.
[14:25] Just like that. That's what you want.
[14:26] And now we're going to add in our heavy
[14:28] cream. I'm adding about two cups to
[14:30] this. And I'm just going to mix this up.
[14:34] Get it all nice and incorporated. And
[14:36] you see all those little speckles, all
[14:37] those little dots. That's all flavor
[14:39] that's building into our sauce. Totally
[14:41] crowd tomato paste. You should have
[14:43] added this in before you add your cream
[14:45] cuz you want to toast it off, but that's
[14:47] okay. We're adding it now.
[14:49] Try a tablespoon of that. It's totally
[14:51] okay. Mistakes happen. You know what?
[14:53] Still going to taste good. Get that
[14:54] tomato paste broken up cuz you don't
[14:56] want like a chunk of tomato paste in
[14:57] your sauce. That would suck. Once you've
[14:58] got that tomato paste all incorporated,
[15:00] you're just going to let it come up to a
[15:01] simmer nice and easy. And make sure you
[15:04] keep it moving because you don't want
[15:05] any of it to burn right in the center.
[15:07] In my case, all my heat comes from the
[15:08] center, so I need to make sure it stays
[15:11] moving. And then after it's simmered for
[15:13] a while and thickened up, turn it down
[15:15] just a hair. Then grate in some fresh
[15:16] parameo.
[15:18] And this part is like Olive Garden. I
[15:20] can tell you exactly how much I put into
[15:22] it, but realistically speaking, you can
[15:23] add however much you want. You're an
[15:24] adult. You do you.
[15:28] Then just fold all that cheese in. Mix
[15:30] it all together until it's nicely melted
[15:32] and incorporated. And this is a good
[15:33] time to go ahead and taste it to make
[15:34] sure your salt is good. Mine is not. I
[15:36] need more salt, which makes sense
[15:37] because I didn't salt it earlier is what
[15:39] it is. You should be salting as you
[15:40] cook, but sometimes your ADHD takes over
[15:42] and you just forget. Much better. M. So
[15:45] much good. So much good. And now that
[15:47] that sauce is right where you want it,
[15:49] I'm going to go ahead and toss in a
[15:51] couple of these sundried tomatoes
[15:53] because I think they'll add a nice
[15:54] little pop. And now that those are all
[15:56] nicely mixed in, go ahead and add back
[15:57] in your pasta.
[15:59] Go ahead and fold it all together.
[16:02] And then because you want to plate it
[16:03] real nice, you're going to go ahead and
[16:04] move it over to a cleaner pot. So
[16:06] technically speaking, it's no longer a
[16:07] one pot meal, but that's okay because
[16:09] I'm the one who's doing the dishes and
[16:10] not you. And then I know I said we're
[16:11] going to mix them in before, but I
[16:13] really want to just put them right on
[16:14] top or shrimp. And then we'll finish it
[16:16] off with another round of freshly grated
[16:18] parmesano vegano creamy tomato pasta
[16:21] with shrimp.
[16:27] And this, my friends, is arguably the
[16:30] easiest and the most rewarding of
[16:32] anything we made all day.
[16:35] Oh yeah.
[16:38] And with that, I say thank you so much
[16:39] for liking, subscribing, and hitting
[16:40] that bell. I appreciate every single one
[16:41] of you, and I will see you next week.