Yeasted Waffles — Cook With Jason & Marisa

okay or why righthello friends okay so today we want tomake these are not just any waffles theyare Easton waffles so we’re gonna showyou how to make the dough it’s notlocked I know you get mad when I forgetto do that it says in the instructionsit’s not supposed to be lockedevery time you and I both every time youwalk in you burn fingers okay so what dowe do so we have to do this one there’sthere’s like a resting phase for thisdough so what we did is we we actuallymade this batter last night and thenwe’re gonna make another batch of ityeah right now yeah and then we’llactually make waffles with yesterday’sbatter but the cool thing is that youcan freeze thesethey’re just as good they’re legitreally yeah as they are well freshmeaning the next day package pressurepressure all right so all right whathappens next we need a bowl the bigsilver bow on the equipment which isnice and the first thing we want to dois melt together our butter and our milkokay so if I want to do that start hereyeah I know it’s super whole body herenow we can see so how much do we needone another one in three quarter cup[Music]so measuring cup I get her one in threequartersone in three quartersyeah so misdirected then we’ll cut thisand the cubes so it doesn’t have to besuper small just you’re just trying toseparatea small pile we have one trash can andit is currently the stand for theblacktop I think we’re I think we’reabout ready to invest on this thing Ithink I’m gonna get some equipment toobut we are little higher quality onfuture food streams because right nowwe’re just using the phone we don’t havemics so that Jason gets to fight withthe what is it calledit’s the gorilla pod those kind oftripod like bendy tripods yeah so thenwe’re going to put this on the stove atlow heat and you’re just trying to meltit together so you don’t want it to boilyou don’t it’s a bubble you’re justtrying to get the butter melted sowhat’s up how you doing what’s yourwhat’s your morning like today what doyou what are you eating what are you uptoy’all call your mom it’s Mother’s Dayyeah we definitely haven’t called ourmom yetall right so now we will put togetherthe dry stuff so we always want to keepour dry and wet ingredients separate[Music]fuck my atomic bomb this is a Cook’sIllustrated recipe by the way it’s umCook’s Illustrated it is a site but itis so worth it it’s a pig site they havepieces they have this big waffles recipethey’ve got really good really goodrecipes on also just like explaining thescience of it and if you want to try itbefore you get it actually you can getthrough the library and I think as wellso I tried some recipes through thatfirst so we want the scale actually okayso we’re just going by wing which is agreat way to do too much yeah you’llneed to put it on there and then put itback on10 ounces flourit’s just a it’s an all-purpose flour Ithink a lot of bread so when I see 10ounces I’m like that very much but it’senough well and also work we’re nottrying to make waffles for a bunch ofpeople we’re trying to make waffles forthe two of us and then you’re going toput in everything else[Music]and then teaspoon salt and we are usingkosher sea salt don’t know if that’swhat you actually need but and you sawwhat I think would work we really likethis this Jacobson’s it’s from companyhere in Portland and then we will do oneand a half teaspoons of instant you sothis is instant lease yeast there’s youcan find two different kinds in thestore be careful because I take that itis oh so there’s two kinds of instantyeast you can get you can get the let’ssee make sure to get it right you canget like rapid rise yeast and instantyeast and there is a difference therapid rise yeast you have to mix withsugar and water to basically jumpstartit and get it to start kind of feedingyeahthe instant yeast I don’t know why butyou don’t have to do give it like aresting period or a blooming period youcan basically use it as a dryingredients and it works just fine justyou’re gonnaI’m just I’m just participating okaywhat do I do next I was hitalright so the butter and milk is stillthe butter still like cold enough tohold shape so we’re not worried aboutthat yeahmeanwhile whisk flour sugar salt andyeast okay so I am whisking to combineyeah we making chicken stock is likeit’s a life hack if you if you makechickens or if you get chickens whenyou’re done you’re gonna have this andif you other chicken stuff you turn offthe wing tips or whatever you you trimoff chicken fat so on and so forth youjust kind of throw all that into afreezer bags what we’re not getting ridof that like use extra vegetablesespecially vegetables that are startingto turn yeah and so you throw in carrotscelery onions whatever herbs you gotthyme rosemary sage you know if you’vegot stuff left over probably anythingexcept like parsley or cilantro youdon’t want anything super super superstrong but things that compliment thechicken really well garlic and then abay leaf or two and then you just putthat on the stove and let that simmercome to a simmeryeah and then you put it in the oven andon like 180 for like eight hoursthroughout the day yeah it’s nowhonestly even look like overnight it’samazingprobably I need a Dutch oven isbasically okayso I also needed two large eggs and ateaspoon of vanilla extract so I’m gonnaset this aside you want to check on thatbetter and I’ll put my eggs I mean it isMother’s Day like hopefully people heywe had a big breakfast right okay soright my teaspoon of vanilla extractall rightwhat’s up see ya thanks for stopping byso now I’ve got my whisk eggs andvanilla until combined and then I’mgoing to add that to the batter so thisis just gonna kind of sit aside and soI’m gonna get these basically I’m justgoing to go and tell they all look likeone uniform and make sure right you’reyou’re wanting to whisk this until itlooks all the same color II so you don’twant any separation[Music]looks pretty good so should I I’m justokay so I think I’m off camera here butI’m just kind of stirring this butter nothe goal that we want it to melt butwe’re mixing it with egg right so wewant it to be the minimum amount ofwarmth and not discovery yeah and thenwe have to cool it down a little bitso I’m just giving it a little bit of astir that helps get the melted butteraway from the solid butter which willget it in contact with the one milkfaster meltdown a little bit quickerI’m still fixing that I had to find jarsthat worked for the yeastwell you’re still fixing these yeahbecause I I couldn’t find you – Jarvisdo what else it in then I needed twojars that’s a reminder from the waffleyeah are you gonna make waffles or wouldit serve a purpose it’s two to lot forme to put a finger in here so I’m gonnayeah if when you’ve got a liquid it’swhat too hot for your finger it willcook the eggsyeah so when you’re putting the hotliquid into you make sure that has eggsif you can’t if you can’t put yourfinger in it without any burning it’stoo hot okayprobably like we should say there’s areasonable limit to this linkdon’t just your finger into any list Ohlike you should be out really sure thatit’s cooled down before youkeep stirring last night they had tostir it in the fridge we were not veryand the reason that I’m stirring it Aresthe top put some air in the air iscooler than the liquid which we tried wemade these Easton waffles and then we’vealso made buttermilk waffles we triedthose a couple weeks ago I think theseare betterplease take patience them the nightbefore because after we eat after wefinish this batter in the fridge butit’s actually really nice because on aday like today say when it’s I don’tknow Mother’s Day or something else whenyou you are trying to do something nicefor someone but you don’t wanna becooking the whole time because we’ve solike we said we made a batch yesterdayand so when when we get this dough orthis batter ready we’re going to throwthat into the fridgeand yeah and so we’ll be able to show yathe magic of cooking but basically thisis gonna go yeah yeah kind of[Music]that should be okay important slowlyyeah yeah I think transferring it what’sup never done whatever you told me therecipe yeah yeah it’s from ChrisIllustratedit’s nice and waffles and they’re thesame it’s a paid subscription that youcan actually get it at the library ifyou wear a card you can get all of theirI think all of their in the US but itmight be available with you you have apublic library and you have access to itbut the Cook’s Illustrated that websitehas been really really helpful what Iliked about it is the babythey take recipes and they break themdown by what it should look like what itshould feel like what if she smell likeso you get a really good idea of whatyou’re doing as opposed to a lot I feellike a lot of recipes they’ll give you athey’ll give you an instruction likecook until done is done tell you what itshould look like smell like my favoriteis oneit should sound like I cook a lot bysound honestly probably sound first andthen smell so it’s helpful for me toknow what it should sound like in thepan or sound like when it’s bakingbecause it does have very subtle changesyeah Chris how you doing how’s yourhouse your mother’s day going you callyour mom yet okay are you pouring youryou stirring okay where did I get thisout okay so now you’re going to pourthis in while stirring so I did this bymyself last night and you can totally doit by yourself it’s a little easier whensomeone’s helping you so it doesn’t haveto go super slow you just don’t want toslosh all the flour out of the bowl sojust start going my suggestion to youwould be to do it off-center so that youdon’t want that you don’t kind of getwhen the liquid catches and goes off theendwhat’s a back draft yeah you don’t wantto get that you want to kind of go alittle off-center so you’re gonna mixthat in until smooth keep goingdrinking coffee working on-sitefiguring out a good way to style thepost now that’s the that’s the dreamright there onso Jason stripped my site back down tonot very much which I really like butI’m having that same trouble where I’mlike should this look like I made itinto a plain HTML CSS 11 d site so it’sbasically a liquid template with did youwant to throw this in first what do youwant I was just gonna say onceeverything is smooth you can it lookslike zoom at this point like there’s nolumps there’s no pore that in eggs andvanilla stir that so that it’s all mixedtogether and now you’re done to clean upthe sides so this is just to make surethat your sides are clean you don’t getlike kind of crusty bits what’s going tohappen is that there’s yeast in here theyeast is going to start meeting thesugar and the the sugar that you put inand the sugars of the flour and thenit’s going to slowly rise overnight sowhy does it rise science I know I knowthis oneso as the as the yeast eats the sugarsit releases carbon dioxide then thatcreates air so there it just becomesfilled with little air pockets andslowly rises up so this one we justcovered it yes do you want to show offour hairnetyeah so my grey pants who savedeverything and who like to only use onething at a timeshe wanted to be very it takes meforever to find me she wanted to be veryeconomical because that’s who she wasand so she bought these plastic coversin all different sizes they look likehair nets part of me believes theyactually are her neck but we had thesefor many many years and that’s this iswhat we use instead of plastic wrap theyhave like elastic on them so theystretch some are better than others thisis one where I definitely needand makes it so you don’t have to use ohI’m so close to getting it on the firsttryokay so basically this is a hairnet foryour bowls yeah so it sits under the lipof the bowl here and it’s created toseal just like plastic wrap but itdoesn’t mean the you end up with akitchen drawer full of like reusablebags and hair nets and stuff like thatokayoh now so now so fun fact our kitchen iscompletely cool like what this is one ofthe things that I like the most aboutabout like maybe just gettingexperienced at cooking is like theability to kind of multitask early okayso as you as you cook like whenever youhave it down second you gotta wait forsomething to cool you got to letsomething sit for a second you can turnon and wash like one or two dishes andwhat that ends up meaning is that youget every all the kitchen work is doneand then you just you know we’re gonnamake this amazing okay now we want totalk a little bit about what this shouldlook like so you see the bubbles on theside there that is from the yeasteating those flowers with the floursugar you can see how smooth the name Ithink you can see this it’s not reallysmooth anymore yeahthere’s a lot of bubbles in here I’m notgonna move it too much cuz I don’t wannaknock the air out and if you smell itthere is a slightly easy smell and youshould also kind of be hearing so it issome it should be able also to prison soit started out probably down here androse this muchso it rose about that much overnight andthere is like active alright so youusually used for this so we’re gonnawhisk the batter to recombine it and thebatter will deflate so I know we’reabout to get there come on patienceit’ll deflate another wine so there’slike these nice gluten structures inthere it kind of looks like it now lookslike a dough not like a batter yeah okayit’s now bliss and you can see it’s gotlike a good amount of structure yeah andlike gluten which is what we want okayso then we have this is a the all-clad Ithink it’s a Belgian style waffle makerbut so the way that this is built isit’s got four little holes sections init so I’m going to put like a scoop ofdough in each whoop about it I keepcalling because it looks so basicallyI’m using an ice cream scoop and I’mjust throwing it in I feel like I’vegotten pushed off of waffle do becauseI’m really bad at thisit’s I either overfill ever ever fill itI could neverand I’m slow yeah it’s it’s very much gofast and I’m a man get the get thewaffles in here yeah and then this is anonstick waffle iron so we’re basicallygoing for full but not like the firstone is always kind of an experimentright because every dough is gonna riseand a slightly different rate it’s gonnabe a little bit different and what we’relooking for is great okay what we’relooking for is we want it to fill thewaffle iron but we don’t want it there’sa cut back here to catch the extra stuffand we don’t want a bunch of batter toget wasted out the back right so as thisRises it’s going to expand it’s gonnafill the waffle iron and and we don’twant to waste a bunch of batter so nowwe kind of want to do this like three orfour minutes before we peek at it andthen we’re going for I’ve got it set atlike no indication ish and I just knowthat like three or four minutes it’salso if you if you read like I read theinstructionsthere’s there’s varieties yeah there’sone of those is like a darker kind ofamber one of those is light one of themis a wood fireyeah right they’re all you know I alsomake molasses uh Tony what’s up Tony Ismell everythingJason called me a trash bandit that isnot why I call you a trash Panda I callyou a trap and I was waiting there ohyou do it so Marissa like we cook a lotthat means we have a lot of leftoversand so it is fairly common that we endup with a bunch of somewhatunidentifiable like containers and sosometimes we lose one you get stuck inthe back and we’ll find it later seethat has been three minutes so will itkeep goingso we’ll find a container that is justgot something in it and we’re like howold is that so what a normal personwould do is they would smell it and gothe other question all right and theywould throw it in the trash but whatMarissa will do is say well let me tasteit first and then she’ll taste in joyand then she’ll take another bitelike she’s a straight-up raccoon I don’tknow it’s a problem I can’t not do anythere which is I have to just like allright so can everybody see the waffleiron like did we frame this properlywhere people can see let’s take a lookthese are not quite done you can tell meif I can yeah can you seeopen it againI can see the iron you can see in yeahyou see how it all stuck to the top yeahleave it it’ll be fine no no it’s finethey’re just so those are getting reallyclose so they smell really easy as theycook do you like these oh no worriesTony that sounds like a much moreimportant conversation than us makingwaffles you do anything anything nicefor your way no crash sure you gotcalling you outI haven’t even called my mom yet we’regetting theregonna make breakfast you know he fuelfor the zoo call yeah I don’t I don’tlike the zoom holes zoom fatigue ourfriends hungry honey on Twitter he hehad this prediction when everybodystarted staying home but he said thateverybody’s gonna start getting zoomfatigue meaning that because our entirelives are gonna happen on Zoom now thatwe are going to start feeling burn wellyeah those are definitely done nice andcrisp on top but we’re gonna startfeeling like burned out on the idea ofzoom and I’m like I can feel it it’shappening okay so these are I’m happywith these they’re looking good youdidn’t even get spillover which is greatyeah I went a little light I kind ofexpected that these were gonna be notquite ready okay so while we do that sowe’re about and the lot I met one in abit of the ice cream scoop is what I’mfinding is the right amount down andit’ll still taste the same just you’llnotice the structure change but it’s notanything to worry aboutso then what we will do is make the restof this batter and then we’re gonnafreeze these waffles any waffles wedon’t need will freeze and there will bemuscles we don’t yeah there’s no waywe’re gonna we’re gonna end up with 12levels here so yeah I think we’ll getthrough and so you can just see them updo them up in the freezer bag we want tofreeze them uncovered so they don’t seemlike you let them freeze and they’recovered so they don’t stand and thenonce they are once they’re frozen thenyou move into a back because if you putthem in a bag before the pool they willthey’ll steam the bag no I think that’sgoing to be a matter of trying wolf waysand see if it makes any differencebecause I I’m kind of a lion visitinglike you can just leave them out so thisis a an amber for moms I have differentkinds because I was trying out differentdifferent serums for itokay so we don’t want to drown the wholeso then what you’ll find with these isthat the outside is going to be reallycrispy so it’s like hard sorry I want toshow the waffle so so the outside of thewaffle you can hear there’s likeactually crispy and then when we cut tothe inside you can see that there’sstill a lot of good like doughy waffleenos but yeah these are these are reallyfast I have a lot of funwhat’s up about them thanks for stoppingby I don’t like people taking I likesharingand so we made the buttermilk ones and Ithink the biggest difference was thatthey didn’t crisp up like this yeah theywere likeso what I like about these ones and whyI think this is such a good recipe isthat because the yeast developsfluffiness it actually puts air into thedough what you get with these is all thethings that I like about a like a waffleor a cookie where it’s crisp and you getthat light not like a snap but like alittle bit of crispness when you biteinto it but the inside isn’t crispy ifyou don’t have that crisp eNOS it feelstoo much like a pancake it’s just softall the way through which is good butand I don’t know it’s like missing theessential waffle miss and having themsit in the fridgeyeah having the house sit in the fridgewith the yeast overnight it also givesthem a little bit of a different flavorbecause when you put yeast at lowertemperatures it slows down its abilityto eat the sugars and so if but it goesto slightly more sour or acidic flavorso when you’re doing sourdough bread ifyou want to get a little bit more playbite in your bread you can let it riseovernight in the fridgeand that will help kind of kickstartthat so you get a little bit of thatwith Miss Jan where you’re using thingsin East but it’s slowed down by thecoldness of the fridge yeah if you wantto read the science of this it’sactually the loo fascinating they callit cold fermentation yeah and there’ssome really interesting stuff from likecandy Lopez and and like the America’sTest Kitchen talks about it a little bitAlton Brown probably has some some Ihaven’t see and specifically address itbut it seems like something he wouldhave covered[Music]I made the batter we have to check theseout so these are just beautifully crispall the way around you can see here atthe edges where they weren’t in directcontact with the waffle iron but they’restill really fluffy they’ve got somegive so these are just like reallybeautiful waffles on top here and youcan see inside here this is reallyspringy it’s really really soft andmoist if I push on it you can see itkind of packs down again but it doesn’tit’s not raw it is really really fluffyreally really beautiful I love so ourfriend told us about yeasted waffles wewere talking about waffles for my familybecause you can save them and he’s got Ithink two or three kids so being able sobeing able to save them was important sothe leaders have to make them everysingle morning fresh so even its backthis is basically a way to make your ownniggers if you’ve anything there’s likeif you have a toaster you can throw thisin the toaster now we don’t have atoaster so we can’t do that but what wecan do is put these right in the broilerfor like two minutes and then we’ve gotthese really like warm crispy wafflesyou know still delicious basically youknow maybe not as good as they are rightnow given that they’re the second levelwhen we’re eating them but they’re stillreally good and they’re gonna beat thepants off of an eggogood another thing that we can do withthese like we could make these savorythere’s a place here in town there’ssome really good waffles where we couldput like an egg get some cheese overthis we could do I mean I’ve had it andit’s goodI really like waffles when they comewith a savory element that I can dip inlike if I’ve got a yolk I like to putthe waffle into the egg yolk to get someof that savory delicious you’re justtrying to make it not a dessert I meanyou put a little bit of parsley on therebasically a vegetable yeah that’s howyou don’t need one like a toast in thebook in the broiler an oven a broilerand a stovetop is like all of thedevices that would be in here and awaffle obviously this is like I thinkthe only single purpose thing that wehave yeah I’m really I’m really on thefence about getting the rice cookerthough I’ve heard so many good thingsI’ve heard nothing but good things aboutrice cookers that is that is fair and wedo eat a lot of rice I think the thingabout it is like if you are if you’regonna use it often enough to actuallyget the value out of it awesome but likein our case you know we we have amicrowave in our last place we usedhi-yah it was mainly to do left oversreally protected okay so I’m gonna do aveggie smoothie real quick – well I seethis is how it normally works is I makethe batter Jason makes the lockups awaffle and I get a plate of wafflesreally the pattern that I’m used tooh yeah you want to do just whatever youcan do the last one to do a scoop and ahalf of the dough that should bebasically square one sweater so put itin the middle of the squaresee it’s already got early that’s okayso I’ve got a bag of spinach that’sgonna be the base of our our smoothieand then I’m just gonna grab whateverelse I have on hand so let’s grab yeahit’s gonna use those I’ve got someyogurts so this is our way of gettingvegetables and when we clearly are notdoing anything okayso then so I’ve got the milk I’ve gotthe the spinach I’ve got the yogurt andthen I’m just gonna grab a bunch ofthese frozen berries so these are theseare easy to find in the freezer sectionand you can do quite a bit of them so ifyou don’t mind moving that to the side[Applause]and then this is something that justkind of goes might be alright so what Iwill do in the average smoothie like italthough this is pre-wash so I’m justgonna get a huge handful of it like alot of it like way more than you wouldthinkand this is going to make two smoothiesdrinks yeah so like two big handfuls thewonder Bailey Bailey okay yes all classokay so so then if you don’t have frozenfruit you can use any fruit you want butrosin fruit removes the need for asnooze soraspberries and strawberries start aplant channel in the party-party discordI think I will Chris I have a lot ofplant content like Tony do you minddropping a discordJack Manville book we’ve got the youmight have to oh you know what I thinkwe use that one we need to open thatthat one that we got thanks food yeahall right so we got to try this one Iactually don’t like butter but we put itin this movie and it helps it tape itdoes taste good you can’t really tasteit that much it tastes more like peanutflavor I I like the I like peanutsso okay so I’m gonna just stir this isthat like natural peanut butter so wegot to go all the way to the bottom ofthe jar to get the oil back combinedit’s not a great soundbut this is supposed to be really fancypainting but we they didn’t have normalpeanut butter and so we were like whatdo you have in there like well we’ve gotthe fancy stuffBablu your mouth shot trying you knowit’s gonna be good in this one okay soI’m gonna take like a big spoonfulyou just make sure the adult stick tothe top there why do you like that Tonythank youwhat’s up maybe we made waffles pullthose up that’s gotta be done it’sChristmas and it’s real it’s real oh mygosh this is perfect just like methat little one maybe but nothing likethe pancakes next plain yoursand so what we’re going for with this istexture and rookie so peanut butter theprotein do by the people are in New Yorkdo a good job of adding a little bit offunk a little bit of protein a littlebit of extra texture really good alrightlast thing a little counterintuitive butpictures all Jason have Sultan very verylike he didn’t figure out a way to addbutter to this no I put yogurt in itthat’s basically butter okay so okay soI’m gonna plug this blender we did buildthis city with wafflesall right only whoever designed thiskitchen is bad okay so then get this inhere and I’m basically I’m going tostart this low so that it pulls all thespinach in and then once it gets goingon there turn it high and let it sitthis is going to be left so we might notbe able to talk over it okay so what’shappening right now is the[Applause]Nostop trying to use my stuff[Applause]so what’s happening right now[Applause]trying to get[Applause]I just want the all the pieces to kindof get chunked up rightgun judge me Robert[Applause][Applause][Applause]I think the I think that bird snapped onuslike this piece I don’t think it’smoving the blade anymore that suckswe have a food processor oh yeah okaycan’t believe you broke it we’ve used itso many times oh well I guess we need aVitamix and oh lookdoing it kick some quality smoothies youkitchen quality appliances no whathappened was he bought impatient Ididn’t even get a new patient I didexactly the same thing that I’ve beendoing okayso we’ll switch over to the foodprocessor if I can figure having lovewith that this thingNowe upgraded our food processor thatbroke the other one yes he did you knowwhy it was weak he gets impatient Idon’t I do not get an occasion I did anormal amount of stuff in a foodprocessor and it could handle it okay Ineed the rest the pieces I guess yeah Inotice a pattern toolisten little Bobby tables eventuallyyou’ll see it he’ll become so aware and[Music]seriously thoughokay I’m seeing what the problem wasyeah they’re a common denominator inthis problem no talk about it I wasgonna say milk to bury ratio was aproblemyeah looks very appetizing doesn’t itit’s gonna be delicious you just heydon’t bring out the pancakes okaythe pancakes I’ll have an excuse give mea man this has to go on this thing isgoing good it’s like a serious puzzleokay so now that I’ve got all of thosepieces you just turned off[Music][Music]Ohyes we can make super[Music]yeah I think I think I made I may havemade a mistake with the the amount ofberries it’s okay well like we might notfinish these smoothies but the upsidehere how it tastesit’s gonna be good that’s basically aslushiethere’s a lot of area now yeah okay wewent a little overboard on the berrieswe we okay all right so anyways I thinkat this point we need to eat our this islike soft-serve at this point it’s okaywell we’ll freeze or something I believethat’s when you call it when you dosimilar things oh that’s right you’revery helpful so Jason and I have had totalk about what the definition of helpis unsolicited unwelcome it’s notactually you didn’t clean it you threwit in the sink is it is it clean nowyeah it is give us okay it’s not even asmoothie usually when they come out nowthis I put too many berries in this oneand so it’s set up like a saucer morethan like a smoothie but the the endresult like it is going to be deliciousit’s going to be a little more berryflavored than I would usually do but youknow sorry and I have an excuse to buy agood oneso deliciousfor reference these are usually greenthis is why we eat this reserve do younot like itdon’t you look verythere’s too much dairy I don’t like thetexture god thing about textures andI’ll be winners okay so I think withthat it does not taste peanut butterybarely any peanut butter a lotyeah that’s on top of itBobbi tables is falling on it yeahbecause Bobby tables is a man of tasteunlike you it could be betterall right go I think that’s it for uswe’re gonna go eat a couple of thesewaffles and then freeze the rest and[Music][Laughter]yeah happy Mother’s Day go cut yourmom’s watch your hands stay safe we’llsee you you know when we see it