Jen, I love Tim but you are the such a fantastic wife. He is a lucky guy. You are a team and that is how it should always be. So happy to see your fantastic edits and personalities. Adam sent me a long time ago,
Jenn, The photos you are comparing your food to, forget it! There are people that are paid to lay out food like that and take a photo, so the food on the pic is probably cold and about 2 days old lol. Over here in the U.K the temperatures have been quite high for us recently which is nice (it wont last, never does)
just a tip...when I have "stuff" to put atop meats, I cook the meat first, then take it out a few minutes before it says to add the topping. it has worked in the past for me. but it looked delicious anyway! 😀
when I cook rice(any kind but instant), I boil the rice in the water, cover and simmer it covered for 14 min, remove from heat and steam it covered for 10 min
Yay PJs! I think they're my current favourites, something about the way the fabric is printed makes it feel really nice. I haven't been in to Primark for a while, maybe even not since I got those PJs, must fix that.
I think you should stop comparing your dish to the photo because they would be cooking it professionally and doing professional photography! All of the food you make looks really good!
I'm a teacher, I know all about the talking headaches! It helps to drink water a lot as you are talking. And hey, if dinner was delicious, it wasn't a fail, no matter how it looks! You're doing great!
You guys!! I finished Stranger Things thanks to your recommendation, AND IT WAS SO GOOD!! I can't wait for more! That little 11 is TOO FREAKING CUTE when she's rocking the Jenn hair towards the end haha!
Jenn, don't worry too much about the visual comparison between your cooking and the recipe photo. A friend of mine was a food technician and worked on magazine photo shoots. The food that is photographed is very often undercooked (sometimes not cooked) and dressed up with things like gravy browning and food colouring. In other words it might look great but it is totally inedible! Oh and as to boiling things, good rule of thumb is: Vegetables from underground - start with cold water and bring to the boil; Vegetables from above ground add to boiling water. Rice - wash with cold water and then add fresh cold water and bring to boil; Pasta - add to water that is on rolling boil.
you should always read the recipe before you start cooking! it will make it a lot easier and you'll know what everything is for, also to prep everything first so you don't have to do it as you go.
A long time ago you suggested of doing a theme park etiquette video, you totally should do one I went to Busch gardens today and saw some pretty crazy stuff!
It's okay jenn! we all make mistakes when cooking, especially if you're just learning how to cook. The only way to learn is to make mistakes and the good thing about cooking is that you can always fix your mistake, whether it be adding some spices or adding a sauce. You'll get use to using the broiler after a while, things in broilers tend to cook really fast so its good to keep a close eye on the food, plus the higher up you put the rack, the faster the food is going to cook on there. If you put it on the medium rack, the food will cook normally. Good luck and i love your vlogs ^-^
i usually wait for the water to boil before i add the rice, but i always add more water that required and just strain it. and when i need to get things brown with my broiler, i usually bake it on the bottom shelf of the oven then towards the end of the cooking time i move it to the top with the broiler on, and i keep checking it every 30 secs.
Squeeze fresh lemon on your hands when dealing with jalapeños as well... I believe lemon counteracts capsaicin (the element that brings the heat) or keeps it from sticking to your hands... something like that.
Broiling happens super fast so you have to basically sit there and watch and rotate it so that it gets brown evenly and not burnt. Also, you have to watch how close your rack is to the broiler flame -- if it's up higher it's going to burn pretty fast.
Oh Jenn. Your cooking adventures are priceless. When cooking rice you always measure and begin cooking rice together with the water or broth/liquid unless the recipe states otherwise. Also when cooking rice, one part rice with two parts liquid unless the recipe states otherwise. Broilers in most modern ovens are at the top. The oven rack doesn't need to be so close, as you've discovered. And the setting of low or medium is usually best. Don't freak out when kitchen mishaps happen. They will, it's part of learning to become a better cook. ;-)
We are long time watchers. We just moved to Orlando last week. 😁. It's nice to have a neighbor we sort of know. Thanks for the vlogs. I am watching your video on Saturday while buckets of rain drop outside. Do you ever have to add water to your pool? Ours looks like it will over flow soon.
When in doubt, use the flour, egg wash, bread crumb method for any cutlet of meat, then shallow fry it. Finish it in the oven if the meat is too thick, and then put it under the broiler for a few seconds to crisp up the breadcrumbs again.
I learned the hard way to use gloves with Jalapeños in Culinary school. But if you put yellow mustard on the burning area, it disolves the oil that causes the burning for a little bit.
I made the pork schnitzel too and really liked it. My fave was the chicken and nectarine panzanella salad recipe this week. Soooo good!! Im switching to a service called sun basket next week though cuz all their food is organic and they have a paleo menu!! :D Pasta and potatoes tend to make me a bit fluffy. I still love watching your cooking videos. Keep em coming! I wouldn't call that a fail, and at least you haven't burned yourself. I have two burn injuries so far from my cooking experiment.
I loved the rice bowl!! It was really good! - Rice is always made in the pot brought to a boil then turned down to a simmer. - when you clean out a jalapeño use a spoon to clean out the insides! Then use a copper to mince the jalapeño! I use a thing called the veggie chop that has a pull ring I got off of amazon! Love it!!! - on the summertime pork schnitzel was the bomb! My husband loved it - your broiler is that bottom drawer of your oven! Not in the actual reg oven that's why it burned. Unless that's how your electric oven is! I have a gas stove and mine is on the bottom drawer
Okay I looked it up on line they said for an electric oven don't put the rack all the way up but on the second level down. And to check every once in a while. And leave the door cracked to change the heat inside the oven so it doesn't dry out or burn!
The green onions or scallions as you were calling them are used mostly for the white part and some of the green but not all of it hence why you had so much left over. Chives are a thin green sprig and have no white base because they grow from what looks like a clump of wild grass almost. Use to grow both years ago when I had a garden. Green onions are usually the first vegetable to grow and be ready to use in the spring and are also known as spring onions as well for that same reason.
Yup. Just pick up a cheapy pack of the thin latex (or non-latex if you are allergic) gloves from the Dollar Store (or Lowe's/Home Depot/any grocery store in the cleaning aisle) to use in the kitchen for food preparation with anything that could be messy, staining or has capsaicin. I use them for hot peppers, garlic and onions usually. (And poop patrol, but that's a different story.)
My family and I use the Hello Fresh food deals too and one day for lunch me and my family made this meal too and we burnt ours too but it was one delicious meal!
Am going to try both the recipes that you did today...Something different to do with pork and that's a good thing!!! I think you are doing a very good job with these recipes....so what if they don't look exactly like the pictures!!! As long as you and Tim like the result, it doesn't matter what anyone else thinks!!!
+plaguebeast Based on your comment I looked into it. It apparently is a debated topic. From what I got from the discussions most modern ranges don't require or suggest it. Especially not from gas ranges as they generate a lot more heat. In the end it may just be for people looking for as much heat control as possible. I may stop doing it because while I enjoy cooking I'm not very exacting. Definitely not something to do if I want to get more than 10 feet away from the range. :)
Hahaha this is a tip I always kept from my mom. If I ever forgot to leave the door cracked I'd forget I'm even broiling and my food would be black in an instant !
Well the pork was to be baked at 400 for 8 mins. and then 2 mins with just the Broiler at 500. to make the breadcrumbs crispy. Did you do it all under the broiler? Can't tell in the video. But at least the pork did not burn. it's all learning. Keep it up Jenn
Bummer! Been there before with the jalapeño face burn. We literally own latex gloves, strictly for deseeding jalapeños haha...if you plan in the future to cook with jalapeños, I suggest giving the latex gloves a shot! Even when washing hands, the death heat never seems to leave, when we don't use gloves.
Hey there Jen get some cooking gloves so when you are cutting hot peppers you don't get the juice all over your hands that's what I do hope this tip helps
+TheTimTracker Jen, you did a Super job ! You have to realize those photos are done by Professional Food Stylists & the tricks they use to photograph the food to make it look like the photo is crazy. Yours looked yummy. Are you saving your recipes? 1st time leaving a comment lol. Luv you & Tim!
You van make dog ice by putting some dry dog food in ice cube trays and fill them with water. Let the food get soft so the water will taste like the food and then put them in the freezer. When completely frozen you will have dog ice!
So we made the same Hello Fresh veggie burrito bowl on Thursday, and I had to laugh because 1) I did the exact same fail with the brown rice + boiling water and 2) I made the exact Chipotle comparison with Mike. It was yummy, but we could totally get REAL Chipotle for $20! LOL. We're doing the Classic Box this week for a change, so we'll have a few recipe matches with you guys!
Guardians of the Galaxy - Mission: Breakout! is coming to DCA in 2017. Ride queue showing the Collector's displays leading into the Guardians captured and the escape which is variable, different music and action, a la Star Tours. The start of a new expansion.
I'm neutral on the whole rumor about this. Disney parks are always evolving, it's what Walt himself wanted them to do. So I'm going to wait and see. Would I have liked a third park at DLR for some of these new IP's to go? Yeah. However, that would have taken another decade at least to accomplish with all the land negotiations. I want to see if this comes to fruition before giving an opinion.
Broiling if tough. You always have to keep an eye on things, but if Tim liked it...who cares! Next time coat the meat on both sides and fry in a pan, and tell Tim to pick up some schnapps!
I cleaned a bunch of jalapeños then rubbed my eye,what a painful mistake that was. No fail,when the other person you are cooking for give you the thumbs up....its all good.
The dressing needs to be super intense in flavor because the squash and potatoes are going to absorb the dressing, Essentially they had you make a warm German style potato salad with squash.
Great video Tim I'm going to Florida again for the 5 time with my mum, dad, brother, aunt and uncle I'm very excited. Also if you haven't already .subscribe to Tim he is such a good channel and we all love him
I have put my hands all over my face after chopping a jalapeno. I believe that there is something in the peppers that floats up to your face and makes it itch as soon as you cut one open. That's just science.
Sorry totally forgot I watched it because of seeing ur vlog the other day oooooppppppssss but yes thanks for recommending it, it is the best show on Netflix for sure
Jen, I love Tim but you are the such a fantastic wife. He is a lucky guy. You are a team and that is how it should always be. So happy to see your fantastic edits and personalities. Adam sent me a long time ago,
Jenn,
The photos you are comparing your food to, forget it! There are people that are paid to lay out food like that and take a photo, so the food on the pic is probably cold and about 2 days old lol.
Over here in the U.K the temperatures have been quite high for us recently which is nice (it wont last, never does)
Also a good idea for chopping jalapeños, just wear a pair of latex gloves! I definitely learned the hard way.
just a tip...when I have "stuff" to put atop meats, I cook the meat first, then take it out a few minutes before it says to add the topping. it has worked in the past for me. but it looked delicious anyway! 😀
when I cook rice(any kind but instant), I boil the rice in the water, cover and simmer it covered for 14 min, remove from heat and steam it covered for 10 min
Hi jenn, to get the seeds out of the jalapeño just use a teaspoon, works every time.
Yay PJs! I think they're my current favourites, something about the way the fabric is printed makes it feel really nice. I haven't been in to Primark for a while, maybe even not since I got those PJs, must fix that.
I'm a 911 Dispatcher, I talk to people for 12 hours straight, I feel you Tim. Always go home with a headache lol love y'all's videos!
I think you should stop comparing your dish to the photo because they would be cooking it professionally and doing professional photography! All of the food you make looks really good!
I'm a teacher, I know all about the talking headaches! It helps to drink water a lot as you are talking. And hey, if dinner was delicious, it wasn't a fail, no matter how it looks! You're doing great!
I love watching you make these recipes
Jungle book pajamas!!! What?! I need some of those.
I made that same Hello Fresh dish on Thursday night! We agreed with the dressing! It was awesome on the veggies!
I know this is off topic of cooking but Jen, your Friday eye liner is on pointe!:)
You guys!! I finished Stranger Things thanks to your recommendation, AND IT WAS SO GOOD!! I can't wait for more! That little 11 is TOO FREAKING CUTE when she's rocking the Jenn hair towards the end haha!
Jenn, don't worry too much about the visual comparison between your cooking and the recipe photo. A friend of mine was a food technician and worked on magazine photo shoots. The food that is photographed is very often undercooked (sometimes not cooked) and dressed up with things like gravy browning and food colouring. In other words it might look great but it is totally inedible!
Oh and as to boiling things, good rule of thumb is:
Vegetables from underground - start with cold water and bring to the boil;
Vegetables from above ground add to boiling water.
Rice - wash with cold water and then add fresh cold water and bring to boil;
Pasta - add to water that is on rolling boil.
you should always read the recipe before you start cooking! it will make it a lot easier and you'll know what everything is for, also to prep everything first so you don't have to do it as you go.
A long time ago you suggested of doing a theme park etiquette video, you totally should do one I went to Busch gardens today and saw some pretty crazy stuff!
It's okay jenn! we all make mistakes when cooking, especially if you're just learning how to cook. The only way to learn is to make mistakes and the good thing about cooking is that you can always fix your mistake, whether it be adding some spices or adding a sauce. You'll get use to using the broiler after a while, things in broilers tend to cook really fast so its good to keep a close eye on the food, plus the higher up you put the rack, the faster the food is going to cook on there. If you put it on the medium rack, the food will cook normally. Good luck and i love your vlogs ^-^
Jenn I promise you there is a Primark in Connecticut. It just opened about 2 months or so ago. I have been there before and the deals are amazing lol
It extremely hot here in St. Louis MO too. Been for like 3-4 weeks...it sucks.
i usually wait for the water to boil before i add the rice, but i always add more water that required and just strain it. and when i need to get things brown with my broiler, i usually bake it on the bottom shelf of the oven then towards the end of the cooking time i move it to the top with the broiler on, and i keep checking it every 30 secs.
Hi Tim and Jenn! The food looked really good. Have a good Saturday!! :)
Squeeze fresh lemon on your hands when dealing with jalapeños as well... I believe lemon counteracts capsaicin (the element that brings the heat) or keeps it from sticking to your hands... something like that.
Broiling happens super fast so you have to basically sit there and watch and rotate it so that it gets brown evenly and not burnt. Also, you have to watch how close your rack is to the broiler flame -- if it's up higher it's going to burn pretty fast.
Oh Jenn. Your cooking adventures are priceless. When cooking rice you always measure and begin cooking rice together with the water or broth/liquid unless the recipe states otherwise. Also when cooking rice, one part rice with two parts liquid unless the recipe states otherwise. Broilers in most modern ovens are at the top. The oven rack doesn't need to be so close, as you've discovered. And the setting of low or medium is usually best. Don't freak out when kitchen mishaps happen. They will, it's part of learning to become a better cook. ;-)
I love that you show us how to prep these meals :) they're all easy to make and so tasty!yum! 😊 Those Jungle book PJ's are soooooo cute btw 😋
We are long time watchers. We just moved to Orlando last week. 😁. It's nice to have a neighbor we sort of know. Thanks for the vlogs. I am watching your video on Saturday while buckets of rain drop outside. Do you ever have to add water to your pool? Ours looks like it will over flow soon.
When in doubt, use the flour, egg wash, bread crumb method for any cutlet of meat, then shallow fry it. Finish it in the oven if the meat is too thick, and then put it under the broiler for a few seconds to crisp up the breadcrumbs again.
Doesn't matter what the hello fresh pic looks like, the end product always looks yummy, and your hair is on point! Did you try the vibrant pink?
I learned the hard way to use gloves with Jalapeños in Culinary school. But if you put yellow mustard on the burning area, it disolves the oil that causes the burning for a little bit.
So random, but I love the side part Jenn!!!
Jenn, have you thought about setting up a tripod for the cooking demos? A gorillapod on a towel bar might work.
@10:00 "I burnt my schnitzel..." sounds like Ralph Wiggum innuendo! Love it!
I use a spoon to scrape the seeds & rib out of the jalapeño! You should try that, it may work better for you!
I made the pork schnitzel too and really liked it. My fave was the chicken and nectarine panzanella salad recipe this week. Soooo good!! Im switching to a service called sun basket next week though cuz all their food is organic and they have a paleo menu!! :D Pasta and potatoes tend to make me a bit fluffy. I still love watching your cooking videos. Keep em coming! I wouldn't call that a fail, and at least you haven't burned yourself. I have two burn injuries so far from my cooking experiment.
Watching Jenn cook always reminds me that I have to cook lunch/dinner, not to mention it gets me hungry
I really like your hair Jen, the lighter color is really flattering. 🙂
Jenn's hair looks awesome in the outro 👍
I loved the rice bowl!! It was really good!
- Rice is always made in the pot brought to a boil then turned down to a simmer.
- when you clean out a jalapeño use a spoon to clean out the insides! Then use a copper to mince the jalapeño! I use a thing called the veggie chop that has a pull ring I got off of amazon! Love it!!!
- on the summertime pork schnitzel was the bomb! My husband loved it
- your broiler is that bottom drawer of your oven! Not in the actual reg oven that's why it burned. Unless that's how your electric oven is! I have a gas stove and mine is on the bottom drawer
Okay I looked it up on line they said for an electric oven don't put the rack all the way up but on the second level down. And to check every once in a while. And leave the door cracked to change the heat inside the oven so it doesn't dry out or burn!
The green onions or scallions as you were calling them are used mostly for the white part and some of the green but not all of it hence why you had so much left over. Chives are a thin green sprig and have no white base because they grow from what looks like a clump of wild grass almost. Use to grow both years ago when I had a garden. Green onions are usually the first vegetable to grow and be ready to use in the spring and are also known as spring onions as well for that same reason.
After 1 min of u putting this up u already had 80 + views!!! That's crazy!!! Everyone loves Tim and Jenn 😘😘
Oh my gosh, that looks delish!!! Love Mexican food so much! Sorry about the hot peppers, learned that along time ago. Ugh that pork!!!
The summer storms have been awful! We had our power go out multiple times over the last couple weeks because of the storms! Poor Bandit :(
Take a shot for how many times Jenn says "bean" in this video. You'll be wasted.
You have a Primark in Boston. With six other stores planned!!
Wear gloves when touching hot peppers. Also the hottest parts of the pepper are the ribs and seeds. So don't touch those parts!
Yup. Just pick up a cheapy pack of the thin latex (or non-latex if you are allergic) gloves from the Dollar Store (or Lowe's/Home Depot/any grocery store in the cleaning aisle) to use in the kitchen for food preparation with anything that could be messy, staining or has capsaicin. I use them for hot peppers, garlic and onions usually. (And poop patrol, but that's a different story.)
My family and I use the Hello Fresh food deals too and one day for lunch me and my family made this meal too and we burnt ours too but it was one delicious meal!
To whomever reads this: I hope you are having a wonderful day!
These comments cheer me up
Primark is so good for Disney stuff .. You would love it ☺️
May I say, Jen, you look gorgeous closing the vlog. :)
And Tim you look great.
Jenn you look beautiful btw, I always leave my racks at the same height I normally have them at when I use the broiler I don't change them at all.
We are in need of rain here in Western Ny officially declared drought conditions send some our way
0:30 I think he likes to have something to read while getting a drink! Lol Lol
Am going to try both the recipes that you did today...Something different to do with pork and that's a good thing!!! I think you are doing a very good job with these recipes....so what if they don't look exactly like the pictures!!! As long as you and Tim like the result, it doesn't matter what anyone else thinks!!!
When you broil are you leaving the oven door cracked open?
my mother always taught me that...but our new stove screams at you if you leave the door cracked open.
I only know from Alton Brown. :)
+plaguebeast Based on your comment I looked into it. It apparently is a debated topic. From what I got from the discussions most modern ranges don't require or suggest it. Especially not from gas ranges as they generate a lot more heat.
In the end it may just be for people looking for as much heat control as possible. I may stop doing it because while I enjoy cooking I'm not very exacting.
Definitely not something to do if I want to get more than 10 feet away from the range. :)
interesting. our range screams so insistently that we just close it. seems to be ok, but kind of a pain to watch the food.
thanks for the feedback.
Hahaha this is a tip I always kept from my mom. If I ever forgot to leave the door cracked I'd forget I'm even broiling and my food would be black in an instant !
Jenn 's hair looks so cute! That food looked great (aside from the burnt bread crumbs :))
Tim did you do a video explaining your tattoos?
I love these hello fresh videos!!
Well the pork was to be baked at 400 for 8 mins. and then 2 mins with just the Broiler at 500. to make the breadcrumbs crispy. Did you do it all under the broiler? Can't tell in the video. But at least the pork did not burn. it's all learning. Keep it up Jenn
Bummer! Been there before with the jalapeño face burn. We literally own latex gloves, strictly for deseeding jalapeños haha...if you plan in the future to cook with jalapeños, I suggest giving the latex gloves a shot! Even when washing hands, the death heat never seems to leave, when we don't use gloves.
Jenn with the pork what I do is cook the pork half the time them put the stuff on top
Hey there Jen get some cooking gloves so when you are cutting hot peppers you don't get the juice all over your hands that's what I do hope this tip helps
We just got a primark here. Can't wait to go!
Looking at all of the Hello Fresh recipe cards but especially this recipe, looking at the picture even their squash didn't look cooked.
rice to cold and rinse 3 or 4 times until the water clears then boil
is your broiler at the bottom? or is that a storage drawer? cause our oven the broiler is at the bottom
yeah thats what i was thinking, my broiler has always been the drawer on the bottom
yeah thats what i was thinking, my broiler has always been the drawer on the bottom
yeah thats what i was thinking, my broiler has always been the drawer on the bottom
When u guys film the outros the next day, instead of "We'll see you guys tomorrow", it should be "we'll see you guys today" lol
you guys should go and check out tako cheena
one of the best places to eat in orlando
+TheTimTracker
Jen, you did a Super job ! You have to realize those photos are done by Professional Food Stylists & the tricks they use to photograph the food to make it look like the photo is crazy. Yours looked yummy. Are you saving your recipes? 1st time leaving a comment lol. Luv you & Tim!
Oops...I edited my comment & took out one of your "N's" in your name Jenn. lol
You van make dog ice by putting some dry dog food in ice cube trays and fill them with water. Let the food get soft so the water will taste like the food and then put them in the freezer. When completely frozen you will have dog ice!
So we made the same Hello Fresh veggie burrito bowl on Thursday, and I had to laugh because 1) I did the exact same fail with the brown rice + boiling water and 2) I made the exact Chipotle comparison with Mike. It was yummy, but we could totally get REAL Chipotle for $20! LOL. We're doing the Classic Box this week for a change, so we'll have a few recipe matches with you guys!
PS I'm later in the vlog now, and Jenn - your hair looks SO GOOD!
Did you guy's know that the Hulk coaster is going to include V.R. Which would explain why in that one other video they let you try one out. ;)
Can u please go to Disney springs tomorrow I really want to see u guys
Guardians of the Galaxy - Mission: Breakout! is coming to DCA in 2017. Ride queue showing the Collector's displays leading into the Guardians captured and the escape which is variable, different music and action, a la Star Tours. The start of a new expansion.
I'm neutral on the whole rumor about this. Disney parks are always evolving, it's what Walt himself wanted them to do. So I'm going to wait and see. Would I have liked a third park at DLR for some of these new IP's to go? Yeah. However, that would have taken another decade at least to accomplish with all the land negotiations. I want to see if this comes to fruition before giving an opinion.
Cut the stem/top off then roll the pepper in your hands similarly to a fire drill stick and dump the seeds in the bin.
All the food so far looks really good..
Next time jalapeno makes your skin burn, put flouride toothpaste on the affected area. The burn will immediately go away.
My cat is so sick. LOVE YOU.
Both meaLs looked amazing !
Broiling if tough. You always have to keep an eye on things, but if Tim liked it...who cares! Next time coat the meat on both sides and fry in a pan, and tell Tim to pick up some schnapps!
I cleaned a bunch of jalapeños then rubbed my eye,what a painful mistake that was. No fail,when the other person you are cooking for give you the thumbs up....its all good.
The dressing needs to be super intense in flavor because the squash and potatoes are going to absorb the dressing, Essentially they had you make a warm German style potato salad with squash.
That lunch looked very good actually
Great video Tim I'm going to Florida again for the 5 time with my mum, dad, brother, aunt and uncle I'm very excited. Also if you haven't already .subscribe to Tim he is such a good channel and we all love him
BTW... I was told by a vet that you should never give ice cubes to dogs...not sure why, I don't remember...
I eat rice all the time and I never knew you could boil rice I use a medium sized rice cooker
What's a primark?
I think the putting in the of rice before it boils is just for brown rice - that is NOT how my mama, who is an amazing cook, cooks white rice.
don't be so hard on yourself jen jen .. you did a great! job cooking. . 😎😇
Whenever you make something from Hello-Fresh, it makes me so hungry
I have put my hands all over my face after chopping a jalapeno. I believe that there is something in the peppers that floats up to your face and makes it itch as soon as you cut one open. That's just science.
I miss dinner time with the trackers
You guys should make a theme song
If you can eat the food it's not a fail, if it had gone in the bin that's a fail 😆
omg your dogs are soooo cute your soo lucky you jave 2 small dogs i have 2 pitbulls
Learned the pepper rule the hard way too. Wear gloves
You guys should watch "Stanger things" on NetFlix...omg it is soooooo good and so 80's!!!!!!
Sorry totally forgot I watched it because of seeing ur vlog the other day oooooppppppssss but yes thanks for recommending it, it is the best show on Netflix for sure
how are u both doing today?
I always like to come to the channel hungry because than it makes me even hungrier so I can eat more.😉👍🏻