I make pommes Anna frequently. I cook them longer on the stove to get more color. I also pull the lid off for the last 10 minutes in the oven to release the steam. Always a crowd pleaser!
Chef - Yours is the only channel where I mash the thumbs up before I even watch the video. Why? Because I know it'll be great and I'll learn something. Thanks for spreading your incredible knowledge!
I've been making Pommes Anna forever! Make it for any number of people using whatever size pan. You can even make a single portion (with some leftovers) in a 6" cast iron. I recommend using starchy russets, so that the slices get together better.
I love it when you make the "Sign of the Cross" when you're cooking - many people pray when I'm cooking, too! BTW.... The word you were looking for is "repertoire."
I have 2 programs that I look forward to every week, one is a watercolor class and the other is our beloved Chef. Remember, buttah makes everything buttah
Hi chef. Love your cooking and comments. Love when you talk alot, pay no attention to people who complain. In fact if i see a video of a recipe and they dont talk then I just go back to your channel. In Africa we cook alot on open fire but even so we can try all your delicious meals. When you visit Botswana, Ill cook for you bush style. Best beef in the world. Keep at it. Elize
Oh my! This looks scrumptious!! I bought a very expensive mandoline 17 years ago and never once used it. It came in a case with a dvd. I think it’s a de Buyer. I may actually watch the dvd to learn how to use it or try and sell it and get a less expensive one. Right after I bought it we moved so it got forgotten for a while. The thing is so complicated.😊 Don’t ever question yourself. You are truly delightful! You are real and that’s what this world needs. More people like you to bring a smile to our faces. Thank you for another winning recipe!🤗❤️
I'm writing my red seal in August. Can work for you, chef. Just would love to hear " hello there friends " at the beginning of the shift. Love this guy
Chef JP is like a fine wine. He keeps getting better with time. His artistic presentation of his creations is inspiring. Who else can make potatoes look delightful.
Chef onyo! My mom used to break her back making what we called “scalloped potatoes” with flour and milk but this was a spectacular recipe that looks beautiful (plus, having the ingredients on hands is a BONUS!). 😘
Update since this video came out... We made these to go with with our ribeye for lunch today. Such a simp!e recipe, turned out beautifly, tasted fabullous! We don't have a mandolin, but used the food processor to get thin, uniform slices, and baked in my small Magnalite fry pan. One potato made plenty for the two of us, and only 30 minutes in the oven. I believe my husband was really impressed when we turned it out on the plate, it was so pretty, golden brown, with that sprig of thyme on top. This recipe is truly so ez, a child COULD DO IT!!!! I have already shared the recipe and photo of our dish to my sister-in-law, your stuffed peppers are one of her favoritex! Thank you chef, from 🎶🎶deep in the heart of Texas 🎶🎶
Merci de partagé votre passion contagieuse passionnée drôle créatif j’adore regarder et apprendre avec vous j’ai ds lhotelrie tout Janis autant apis qu’avec vous merci bcp and keep it real always Beatrice guetta 👍
Mr.Chef you are the potato master. I didn't know there were so so many different ways to prepare and cook potatoes. One thing they all have in common is of course the butter,salt and pepper ❤❤❤ I have learned a lot from watching your videos and really enjoy watching them. I always find myself watching with a smile on my face and my stomach growling for food even when I'm not hungry.
I had a Zia Ada (pronounced Ah-da) and so many other Zias. Superb cooks. While most have now passed on (All in Italy), I picked up cooking tips and tricks from all of them. (Including my mamma of course, who is still cooking and going strong @ age 92.)
I've never met a potato I didn't love. Especially when it is bathed in butter, Thyme, and Parmigiano Reggiano! This is one of my all time favorite dishes and I haven't enjoyed Pommes Anna in years. Sometimes we just seem to put the classic dishes on the back burners and forget about them. Thank you for reminding me of this old time classic marvel! I'm going to have this for supper tonight. I may even have a steak with it...but not sure as I don't think it really NEEDS anything to go with it. I'll enjoy it by itself!
@@GracefulHaka I stopped at the market on my way home to buy some russet potatoes. I'm gonna have this for dinner...as you said, with a salad. I have some artichokes and asparagus in the refrigerator.
Finally, I know why chefs use a cartouche… and it was a throw away line for Chef JP… to keep things moist. I really never realized that from watching other cooking shows. One of a thousand reasons this is the best cooking channel out there!
Your Monday recipes start my week off just right. This goes on the menu this week for sure! Thank you Chef for all you do, I learn with every new dish. I just made the Creme Caramel and it is absolutely the BEST caramel I've ever had, ever! OMG. And I can't believe I made such a perfect dish. Wow! This is the best cooking channel on YT!
Two dishes have defeated me over the years. The first was the runny French omelet. Thanks to Pepin, I have pretty much mastered that. Thanks to you, potatoes Anna is next.
This recipe should be in your arsenal, I reckon you think, Chef :) Cooked a lot of this in the kitchens I've worked at, but a little different.. We do them in the big gastro metal pans, squared ones, the day before... Stack them all on top of each other (inside a leak proof plastic container) then add a lid that fits on top, add weight (like buckets of whatever is heavy) and cool them in the fridgre room for the next day... Then turn them out when cold, cut into squares, put on trays and blast them with heat till thoroughly warm (at service). Never added cheese though, just butter & thyme, salt & pepper... I'm sure the cheese adds another dimension though. Pure butter variant works great too though, if you cut the potatoes thinly enough (like yours). Thank you for your recipe Chef, always wonderful to watch your episodes :) Relaxing after 6 days straight at the job, 2 more to go still.. :)
Cher Monsieur Jean Pierre, vous ne vous contentez pas de nous apprendre à cuisiner, mais vous nous apportez un véritable plaisir de la gastronomie, de la cuisine française et, bien sûr, une bonne humeur à toute épreuve. Et je passe une merveilleuse journée avec vous aujourd'hui. Je vais maintenant le traduire en français et j'espère que ce sera une traduction assez fidèle ))))
I can't share pictures in comments, but I made this recipe and it was absolutely spectacular. It looked just like it should (from the video). I want to join the chorus in singing the praises of this incredibly simple but wildly flavorful tater dish. Once again, Chef JP, you have elevated my cooking to the delight of all my guests. In fact, I now greet them with your signature line: "Well, hello dere fwiends!" Thanks for all you do.
With potatoes, butter and parmiggiano reggiano there's only one ingridient missing - a bottle of wine. Thank you for the great recipe, chef Jean-Pierre, with you it's so easy to develop a taste for good food.
Looks very delicious! suggestion: can you make a special episode with the different frying temperature on pans when coocking meat, eggs, vegetables and fish? Have just bought an infrared themometer 😊
Dearest Chef. I already know I'm gonna have a great day when I get a notification of your videos. You are treasure to America and we have to protect you at all cost 🥰
11:00 Chef, your cooking 'banter' is relaxing, instructive, and most enjoyable... never stop talking, it's God's gift to you and your gift to the world!❤❤👨🏻🍳
Hey Jean Pierre, thank you for your wonderful recipes! Your cooking is great and my wife loves me more after I cook. All thanks to you because I learned how to cook from you. Could you please show us how to make Spanish Tortilla Omlette as well?
Breaking News: French Chef forgets the word "repertoire" ! Film at 11! In all seriousness- this looks fantastic. With my slicer I prefer the cut-resistant gloves over the guard, but Safety First either way!
I think the French word you may be looking for is repertoire. Many moons ago I worked for a fabulous French restaurant called the Chanticleer. The chef had a cartoon picture of frogs in wheel chairs on the board in the kitchen. I will always remember that. Thank you for another marvelous side dish recipe that i will use. However did I think I could cook until I found your channel I never fail to learn something new.
Chef, another great video! You are 1,000% correct about the Mandolin. I call them "the finger eaters". I do not get along well with the food holders, but I ALWAYS wear my cut proof gloves when I'm slicing on the Mandolin. It's about the only time I use them, but I store them with my Mandolins which should tell everyone I'm not joking. Pommes Anna is a much overlooked dish so I'm glad you did this. You also know God loves you: it didn't break when you flipped it :-) Thanks again.
My friend ANYTHING that has butter and potatoes, I am SOLD. This looks devine! I am already incoporating some of the things I have learnt from your channel into my occassional cooking forays with great results! Mushrooms=BETTER, steak=BETTER. And now. I cannot wait for potatoes=BETTER! Thank you!
You and I are making this tonight with sunday dinner. Bone in pork loin roast salted dry brine with thyme and garlic- low and slow cook. And these beautiful potatoes, green beans with a salad. Yum!
I lost count how many times you made me laugh with this video. This might be the first recipe where you said it is easy, and I think it might actually be easy by my standards. Thank you for sharing your incredible knowledge. I love the channel!
Looks DELICIOUS!!! We are adding this recipe to our REPITOIRE!!!!😍😍😍. CHEF JEAN PIERRE, the best teacher on UA-cam... We keep learning, THANK YOU! greetings from Texas...
Thank you very much Chef, for teaching us this marvelous dish and helping me decide what to make for dinner tonight. You are so fun to watch and learn with, I just love you and your passion. Stay blessed friend!!
This is a dish that should be in everyone's repertoire!
That’s the word he was looking for! Haha
That' the word, Chef! Repertoire. (Nice French word)
Shoot..I should’ve read the comments first..you beat me..!
Hahah I think we were all shouting REPERTOIRE at the screen! 🙂
@@adamr9720 I know I was. It’s French Chef…
Best teaching chef on UA-cam. Period. Thank you Chef Jean-Pierre.
I agree!! 🙋🏼♀️
Watch him and Kent Rollins and you have world wide cooking... You can go to a buffet for Chinese. 🤔
💯
Jean Pierre is not just a great chef, he is also quite a character!
"Sometimes I wonder about me....". Chef, you are hilarious!!
I make pommes Anna frequently. I cook them longer on the stove to get more color. I also pull the lid off for the last 10 minutes in the oven to release the steam.
Always a crowd pleaser!
I love potatoes in any form. Thank you Jean Pierre and Jack. The luckiest cameraman on Earth.
YES!😂
Chef - Yours is the only channel where I mash the thumbs up before I even watch the video. Why? Because I know it'll be great and I'll learn something. Thanks for spreading your incredible knowledge!
Featuring Mandolin: "The most dangerous utensil in the kitchen"... I just love this guy!
I take days off just to cook some of your meals and enjoy your commentary with my wife. Thanks Jean, you're a great wingman😎😝
The most hilarious chef in the world. I love you Chef Jean-Pierre.
I've been making Pommes Anna forever! Make it for any number of people using whatever size pan. You can even make a single portion (with some leftovers) in a 6" cast iron. I recommend using starchy russets, so that the slices get together better.
I love it when you make the "Sign of the Cross" when you're cooking - many people pray when I'm cooking, too!
BTW.... The word you were looking for is "repertoire."
I was saying the word as he started saying the other ones, and then I was like..." 😂😂how ironic, the French chef forgot the French word".... LOL
The sign of the cross----a little request for some extra good luck not only when flipping foods but also while using a mandoline .
❤ the highlights of my week are the Jean Pierre and Jack Show. Amazing!!
I have 2 programs that I look forward to every week, one is a watercolor class and the other is our beloved Chef. Remember, buttah makes everything buttah
I learn something new from this guy just about every time! Love you, Chef JP! 🙏❤️
Greetings from Mauritius! I have been watching you for months now... a pleasure for the eyes, the ears... and next in the plate! Thank you!
Hi chef. Love your cooking and comments.
Love when you talk alot, pay no attention to people who complain.
In fact if i see a video of a recipe and they dont talk then I just go back to your channel.
In Africa we cook alot on open fire but even so we can try all your delicious meals.
When you visit Botswana, Ill cook for you bush style. Best beef in the world.
Keep at it. Elize
👍👍👍❤️
I’ve been hoping you would make a good potato recipe! Yay!
30 minutes ago we had no idea what this food was. Now it is already in our oven! Thanks Chef. We love your teaching.
You Know !!...... the word u were searching for !.....Repertoire. !! Bless You !
Oh my! This looks scrumptious!! I bought a very expensive mandoline 17 years ago and never once used it. It came in a case with a dvd. I think it’s a de Buyer. I may actually watch the dvd to learn how to use it or try and sell it and get a less expensive one. Right after I bought it we moved so it got forgotten for a while. The thing is so complicated.😊 Don’t ever question yourself. You are truly delightful! You are real and that’s what this world needs. More people like you to bring a smile to our faces. Thank you for another winning recipe!🤗❤️
I love the spirit fingers he does when he taste something really yummy! So cute!😂❤
Best chef, ever.
I've learnt so much from you. Thank you...❤
I love Chef’s reactions when he tastes his dishes. Pure joy!
I'm writing my red seal in August. Can work for you, chef. Just would love to hear " hello there friends " at the beginning of the shift. Love this guy
Chef, you make the world a better place.
Been watching for well-over a decade.
I've become a better cook bc of our beloved Onyo Emperor! Cheers Chef for all the recipes and your refreshing positivity.
In your cooking repertoire or tool box! 😊 Thank you Chef Jean-Pierre. This looks scrumptious!
Or "arsenal". 😉
Always looking for brunch ideas, these babies are perfect!
Potato, butter and cheese. Perfect! 😍
Jack, that was really cool what you did with the fast-motion in the top left - Genius 💯
Chef JP is like a fine wine. He keeps getting better with time. His artistic presentation of his creations is inspiring. Who else can make potatoes look delightful.
🙏❤️
Chef onyo! My mom used to break her back making what we called “scalloped potatoes” with flour and milk but this was a spectacular recipe that looks beautiful (plus, having the ingredients on hands is a BONUS!). 😘
I Love watching Chef JP
His bloopers are fantastic too.
Update since this video came out... We made these to go with with our ribeye for lunch today. Such a simp!e recipe, turned out beautifly, tasted fabullous! We don't have a mandolin, but used the food processor to get thin, uniform slices, and baked in my small Magnalite fry pan. One potato made plenty for the two of us, and only 30 minutes in the oven. I believe my husband was really impressed when we turned it out on the plate, it was so pretty, golden brown, with that sprig of thyme on top. This recipe is truly so ez, a child COULD DO IT!!!! I have already shared the recipe and photo of our dish to my sister-in-law, your stuffed peppers are one of her favoritex! Thank you chef, from 🎶🎶deep in the heart of Texas 🎶🎶
My Mother had eight children & taught us all how to cook…. This is one our favorites!,, ❤ thank you Monsieur JP! Who doesn’t love potatoes? 😊
Merci de partagé votre passion contagieuse passionnée drôle créatif j’adore regarder et apprendre avec vous j’ai ds lhotelrie tout Janis autant apis qu’avec vous merci bcp and keep it real always Beatrice guetta 👍
I didn’t even watched the video that I know I am gonna do it tonight with Chef Jean-Pierre ! That isn’t a Tik Tak Tok video !
I like these Chef! I used to make these in individual molds for a la carte! Mama Mia!Darphine potato also nice.
I learn so much because I keep coming back. I keep coming back because it’s so enjoyable to spend time here. Thank you.
🙏🙏🙏❤️
Mr.Chef you are the potato master. I didn't know there were so so many different ways to prepare and cook potatoes. One thing they all have in common is of course the butter,salt and pepper ❤❤❤ I have learned a lot from watching your videos and really enjoy watching them. I always find myself watching with a smile on my face and my stomach growling for food even when I'm not hungry.
I've personally learned a huge amount from these videos; bonus he's entertaining and the production is great
Excellent side dish.... We called my Italian mother "Ada Potata."...She loved Potatoes ....
I had a Zia Ada (pronounced Ah-da) and so many other Zias. Superb cooks.
While most have now passed on (All in Italy), I picked up cooking tips and tricks from all of them. (Including my mamma of course, who is still cooking and going strong @ age 92.)
what a character he teach you he keep you smiling this onyo french chef is realy one of the best chef well done pierre
Thanks chef now its in my REPERTOIRE! Haha looks amazing as always!
I've never met a potato I didn't love. Especially when it is bathed in butter, Thyme, and Parmigiano Reggiano! This is one of my all time favorite dishes and I haven't enjoyed
Pommes Anna in years. Sometimes we just seem to put the classic dishes on the back burners and forget about them. Thank you for reminding me of this old time classic marvel! I'm going to have this for supper tonight. I may even have a steak with it...but not sure as I don't think it really NEEDS anything to go with it. I'll enjoy it by itself!
I'm with you on this one. Some nights I don't really feel like having meat. This dish with a simple salad will make a very satisfying meal.
@@GracefulHaka I stopped at the market on my way home to buy some russet potatoes. I'm gonna have this for dinner...as you said, with a salad. I have some artichokes and asparagus in the refrigerator.
Finally, I know why chefs use a cartouche… and it was a throw away line for Chef JP… to keep things moist. I really never realized that from watching other cooking shows. One of a thousand reasons this is the best cooking channel out there!
Looks fantabulous! I love potatoes in all kinds of ways - this is a good one, and so pretty to serve.
Thank you Chef! Love you!
I always love it when he says a child could do this. It gives me hope!
Butter makes everything butter as Chef would say. Yummmmmmm!
Your Monday recipes start my week off just right. This goes on the menu this week for sure! Thank you Chef for all you do, I learn with every new dish. I just made the Creme Caramel and it is absolutely the BEST caramel I've ever had, ever! OMG. And I can't believe I made such a perfect dish. Wow! This is the best cooking channel on YT!
Every time I finish one of your videos I have a big smile on my face
😁 truth right there 😂
ANY potato dish with butter is fab! This one is supreme. Thank you Chef.
“I forgot how good is, cause I haven’t had it in a while”….story of my life JP 🤣 …thanks for this recipe 👍💕
Chef Jean-Pierre, this looks amazing!! It's perfection on a plate!! I'm going to try it for dinner. Thank you for showing us. You're the best!
Two dishes have defeated me over the years. The first was the runny French omelet. Thanks to Pepin, I have pretty much mastered that. Thanks to you, potatoes Anna is next.
I like how building the dish is like and arts and craft project - that you can eat!
That looks beautiful. I am watching this while eating your fricassee! I love making your recipes. I pretty much live on them.
This is wonderful, and I love the fact that so few ingredients are required and is inexpensive to make! THIS is the kind of recipe I like best!
This recipe should be in your arsenal, I reckon you think, Chef :) Cooked a lot of this in the kitchens I've worked at, but a little different.. We do them in the big gastro metal pans, squared ones, the day before... Stack them all on top of each other (inside a leak proof plastic container) then add a lid that fits on top, add weight (like buckets of whatever is heavy) and cool them in the fridgre room for the next day... Then turn them out when cold, cut into squares, put on trays and blast them with heat till thoroughly warm (at service). Never added cheese though, just butter & thyme, salt & pepper... I'm sure the cheese adds another dimension though. Pure butter variant works great too though, if you cut the potatoes thinly enough (like yours). Thank you for your recipe Chef, always wonderful to watch your episodes :) Relaxing after 6 days straight at the job, 2 more to go still.. :)
I'm loving these potato recipes. I have to add that to my cooking arsenal .
When you lifted the pan, I was like....wow!
Cher Monsieur Jean Pierre, vous ne vous contentez pas de nous apprendre à cuisiner, mais vous nous apportez un véritable plaisir de la gastronomie, de la cuisine française et, bien sûr, une bonne humeur à toute épreuve. Et je passe une merveilleuse journée avec vous aujourd'hui. Je vais maintenant le traduire en français et j'espère que ce sera une traduction assez fidèle ))))
Bravo and Merci pour les mots gentils! La traduction était bruillante!
@@ChefJeanPierre 🤩
I can't share pictures in comments, but I made this recipe and it was absolutely spectacular. It looked just like it should (from the video). I want to join the chorus in singing the praises of this incredibly simple but wildly flavorful tater dish. Once again, Chef JP, you have elevated my cooking to the delight of all my guests. In fact, I now greet them with your signature line: "Well, hello dere fwiends!" Thanks for all you do.
Anybody else do the Chef JP "magic fingers" when something is really good or is that just me? 😂😂😂
Pommes Tatin, did you say? 😉 A work of art! Thank you.
With potatoes, butter and parmiggiano reggiano there's only one ingridient missing - a bottle of wine.
Thank you for the great recipe, chef Jean-Pierre, with you it's so easy to develop a taste for good food.
Chef, now so hungry!! Fantastic video as per usual.
Wonderful moment at 12:08 ✝🙏 Saint Louis priez pour nous, Sainte Jeanne d'Arc priez pour nous. God bless you chef!
Looks very delicious!
suggestion: can you make a special episode with the different frying temperature on pans when coocking meat, eggs, vegetables and fish?
Have just bought an infrared themometer 😊
You are so-ooo entertaining and always have the very best recipes, I can not wait to make this dish.
A couple months ago, I looked for a Chef Jean-Pierre “Pommes Anna” recipe. I hoped you would make it one day. THANK YOU, CHEF!
Can’t wait to make this for my family. I know that they’re gonna love it!
Yep looks fantastic and I'd bet the crew cleaned that up quickly.
Have a ripper mate!
Dearest Chef. I already know I'm gonna have a great day when I get a notification of your videos. You are treasure to America and we have to protect you at all cost 🥰
It is, indeed, something I will keep in my repertoire!
11:00 Chef, your cooking 'banter' is relaxing, instructive, and most enjoyable... never stop talking, it's God's gift to you and your gift to the world!❤❤👨🏻🍳
🙏❤️
This looks amazing!! Im making your chicken oscar recipe tonight and cannot wait to try it! You are so much fun to watch preparing food. ☺️
Seems to me it’s so simple to make it look beautiful, a child could do it🎉❤. Another winner Chef!
Hey Jean Pierre, thank you for your wonderful recipes! Your cooking is great and my wife loves me more after I cook. All thanks to you because I learned how to cook from you. Could you please show us how to make Spanish Tortilla Omlette as well?
I used to work at a hotel that served these at banquets. I would help plate them and got to eat any extras. LOVES THESE. So glad to have your recipe.
Very nice, Chef. It's definitely getting added to my repertoire.
I could eat potatoes everyday Chef JP and following your variations makes my day. ❤
Breaking News: French Chef forgets the word "repertoire" ! Film at 11! In all seriousness- this looks fantastic. With my slicer I prefer the cut-resistant gloves over the guard, but Safety First either way!
I yelled 'repertoire!' to the screen but Chef didn't hear me 🤣🙃😄 it's okay, we knew what he meant 😉
Haha I know i was like. It’s French!
Yes, so fun to hear the translations!
We know what it means to think of a word! Love it❤
I have carving gloves - at least the glove would take the blow before my fingers would get it!
I think the French word you may be looking for is repertoire. Many moons ago I worked for a fabulous French restaurant called the Chanticleer. The chef had a cartoon picture of frogs in wheel chairs on the board in the kitchen. I will always remember that. Thank you for another marvelous side dish recipe that i will use. However did I think I could cook until I found your channel I never fail to learn something new.
Thank you, Chef! I look forward to your new videos every week.
From one Italian/French person, I think you are a great chef.
Thank you!🙏
Chef, another great video! You are 1,000% correct about the Mandolin. I call them "the finger eaters". I do not get along well with the food holders, but I ALWAYS wear my cut proof gloves when I'm slicing on the Mandolin. It's about the only time I use them, but I store them with my Mandolins which should tell everyone I'm not joking. Pommes Anna is a much overlooked dish so I'm glad you did this. You also know God loves you: it didn't break when you flipped it :-) Thanks again.
Don’t ever stop talking….love your wisdom, love your wit❤
Learning so much from you. About to start a new job in catering. So thank you for sharing your expertise. ❤
My friend ANYTHING that has butter and potatoes, I am SOLD. This looks devine! I am already incoporating some of the things I have learnt from your channel into my occassional cooking forays with great results! Mushrooms=BETTER, steak=BETTER. And now. I cannot wait for potatoes=BETTER! Thank you!
Awesome!!!👍❤️
Another home run by chef JP!
U r a great chef
This is a delicious addition to my repertoire chef. Thanks so much ❤
Looks so fun to make. And your positive attitude makes it’s over the top. Boy Jack eats well. ❤ great presentation
You and I are making this tonight with sunday dinner. Bone in pork loin roast salted dry brine with thyme and garlic- low and slow cook. And these beautiful potatoes, green beans with a salad. Yum!
If I ever faint just wave a slice of Pommes Anna under my nose 🥰 A childhood fav of mine. Thanks Chef Jean Pierre🤗
I lost count how many times you made me laugh with this video. This might be the first recipe where you said it is easy, and I think it might actually be easy by my standards. Thank you for sharing your incredible knowledge. I love the channel!
Looks DELICIOUS!!! We are adding this recipe to our REPITOIRE!!!!😍😍😍. CHEF JEAN PIERRE, the best teacher on UA-cam... We keep learning, THANK YOU! greetings from Texas...
I am surprised no onions or garlic. Simply excellent. Good job, Chef.
Thank you very much Chef, for teaching us this marvelous dish and helping me decide what to make for dinner tonight. You are so fun to watch and learn with, I just love you and your passion. Stay blessed friend!!
This is a dish that should be in everyone's Tool Kit!