Top Chef - Season 19 Edit

A $10,000 cash prize

A beautiful contrast to this rich, deep sauce.

A beef fat caramel.

A big advantage in the next elimination challenge.

A brand new flavor, and Talenti

A bread order came in that was too thick

A bunch of different ways.

A bunch of more people to feed.

A candied peach and we have a basil cream on the bottom.

A chef who has had not one but two of her restaurants

A chicken curry inside a samosa.

A confidence in her that I hope we continue to see.

A cookie with pistachio and white chocolate.

A couple of pieces are still a little bit tough.

A crew that's on a mission to Mars.

A delicious, not "awful" ragu.

A dish that means a lot to me.

A dish that will be sent up to space for a future mission.

A feature in Food & Wine magazine,

A feature in Food & Wine magazine,

A feature in Food and Wine magazine,

A feature in Food and Wine magazine,

A feature in Food and Wine Magazine,

A feature in Food and Wine magazine,

A feature in Food and Wine Magazine.

A feature in Food and Winemagazine,

A few fundamental mistakes but hey,

A few times to really kind of

A filled dumpling or a filled pasta

A fondue with pickled peppers.

A fun one, if you can't tell

A fundraising block party.

A good piece of meat where I could have a little

A guiso rojo, which is a pork and chili stew

A ha, so funny. [laughs]

A hope and a prayer.

A Jurassic progressive meal.

A king oyster mushroom with a pickled cucumber

A lamb duo.

A little bit differently.

A little bit like his inspiration was coming through.

A little bit more flour.

A little bit more like home.

A little bit more of everything, little bit more salt for me,

A little bit of everything together.

A little bit of potato gnocchi, some parm cream

A little bit.

A little bit. I, kind of, like my rice that way but...

A little harissa glaze, and then definitely be a lot

A little scared

A little strange.

A little tricky with the timing?

A local gal, this would be a favorite.

A longtime member of the Top Chef family,

A lot going on, but just really bland.

A lot of bitter notes throughout.

A lot of butter.

A lot of different types of meats here.

A lot of excellent chefs in the past.

A lot of good technique.

A lot of lemon zest, miso, a touch of sugar.

A lot of Parker House rolls

A lot of Southern Appalachian cuisine

A lot of the pitmasters seem to love it.

A lot of this stuff isn't in English, obviously.

A marinated tomato and then a buttermilk scallion dressing

A mille feuille is basically a thousand layers.

A miso honey caramel, and the two leaves are actually

A new Talenti Gelato flavor.

A nod to the Low Country.

A noodle from here, rice from here.

A number two and a number three.

A part of my culinary journey.

A Pavlova 14.

A pilot's license and all

A professional chef doesn't make a dish like that.

A puffed crispy chickpea?

A really specific direction.

A reduction of seaweed in mushroom.

A rice cake with some chicken thigh that I'm going

A sesame crumble, apples and a champagne vinegar.

A simple citrus vinaigrette.

A Southern Appalachian dish.

A spiced and grilled tri tip steak

A spicy fig and tamarind sauce,

A stage at an Indian restaurant

A strawberry mango sauce and fresh basil.

A surf and turf. It's going to be a pork belly

A swallow is a starch that's been cooked,

A T Bone steak. I have, like, a salsa verde, I think.

A Top Chef all star guest judge...

A traditional dish which is actually

A truly priceless experience for your guests.

A two part Last Chance Kitchen starts now on demand

A valiant effort at taking inspiration

A very family oriented dish.

A VIP trip to attend the world premiere of the film.

A whole team will be going home.

About 15 minutes of turnover. All right?

About all tinned fish, there's a good amount

About Jo's dish, I didn't like a lot about it either.

About Mississippi kind of having their own identity.

About our history and our culture.

About putting similar dishes up against similar dishes?

About the main point of the challenge.

About the other teammates dishes.

About the simplicity of it that I loved,

About Vietnamese cuisine.

About visibility, because living in Texas is hard.

About what I pick.

About what the finished product would taste like.

About when to actually engage with our table.

About your leading ladies.

Above that is a cream cheese bavarois.

Absolutely.

Absolutely. Hands down.

Absolutely. I'm enjoying myself.

Accomplish this. It's kind of a disaster.

According to her chef at the governor's mansion,

Acidity was key, salt was key.

Actually being able to talk was huge.

Actually incorporate chicken offal into this dish.

Actually was fine.

Actually, this is my first time cooking Chinese cooking,

Add a little bit more gelatin and get those sitting?

Added some toasted pumpkin seeds to the rice

Adding it to my chilled salad for a little bit of sweetness.

Adds as much pistachio flavor as possible.

African American,

After culinary school because she's just so good at it.

After I listened to all these stories.

After last challenge, he and I just don't really click.

After she made it big.

After the queso challenge,

After this? Hell no.

After tomorrow, it's going to be five of us.

After won ton.

After you select your primal cut,

After you start to prep, you have so little time to pivot.

Agreed. And the ratio of that thick toast to the topping

Ah, don't they like, regular pastry brushes?

Ah, man. My mushrooms are starting to congeal,

Ah, my hands are so shaking. 10 seconds.

Ah, plating, why is it so tedious?

Ah, Restaurant Wars.

Ah, thank you. I just don't want to interrupt people too much.

Ah, that's where we did the night market.

Ah, too thin.

Ah! Now it makes sense.

Ah... Salsas, tortillas.

Ain't this pot a bitch?

Alan Shepard played golf on the moon,

Alan Shepard played golf on the moon.

All here to compete for the grand prize

All highlighting... beef.

All I had were beans and two halves of an oyster.

All I know is restaurants, but in Asheville, North Carolina

All in all, yeah, it was very successful.

All my buddies are going get a milkshake.

All of our sauces are thick enough that they're

All of the flavors for me were a little bit lost.

All of their dishes are delicious

All of these things, I found things

All of your cooking styles into one cohesive dish.

All over? Like, a lot?

All right, chefs, it's time to launch

All right, coach Sam, do you want offense or defense?

All right, come on. Jump on in, Jackson.

All right, cool.

All right, Cougars, who are you sending up?

All right, down half an hour.

All right, excellent.

All right, guys, we good?

All right, guys. I'm really going to focus

All right, guys. Let's go.

All right, guys. My bread is done.

All right, guys. We're going to 99 Ranch.

All right, here we go.

All right, here we go. Someone's doing something.

All right, here's the pickle.

All right, I hope I did damn justice.

All right, I'll be back.

All right, I'm about to do something kinda wild.

All right, I'm checking out.

All right, judges, are we ready to vote?

All right, judges, are we ready to vote?

All right, judges, when I say, "Go,"

All right, let's do it, then. Yeah.

All right, let's fire two starters for 22.

All right, let's get to it.

All right, let's go back to judges table.

All right, listen, you know Kwame knows I'mma eat.

All right, look at this guy

All right, man, what you working on first?

All right, Nick, tell us what you made.

All right, now for some good news.

All right, Sarah and Jackson,

All right, servers. Let's get into place, please.

All right, Tom's having some trouble there.

All right, we got all we need here.

All right, we're ready. We ready, we ready, we ready?

All right, well, what do we got here?

All right.

All right.

All right.

All right.

All right.

All right.

All right.

All right.

All right.

All right.

All right.

All right.

All right. All right, all right.

All right. First up, guys.

All right. Get tasting. Get inspired.

All right. I'll make ing eggplant then.

All right. I'm going to eat more bread.

All right. I've had enough of this.

All right. Let's do it.

All right. Let's go try some food.

All right. Sausage is ready.

All right. Thanks, guys. Cheers.

All right. Thanks, Tom.

All right. We have a lot to discuss.

All right. We're sending out Stephanie.

All right. Well, this is a very important vote.

All right. When I say, "Go,"

All right. Wildcats, who's it gonna be against Nick?

All right. Wildcats, you're on offense for this round.

All right. You have three minutes to plate up.

All spicier.

All Star, Nini Nguyen,

All that blood is from one of our chefs

All the accoutrements.

All the chefs in a home kitchen is gonna be a stretch for sure.

All the crispy bits on the outside of the meatloaf,

All the dishes have been really creative and delicious.

All the flavor profiles that I work out of

All the goodies down here.

All the reds go together, all the greens go together,

All the things you need to succeed in this competition.

All those fermented flavors were just the perfect amount.

All three of them did not trust themselves today.

All three of these chefs made

All three of you now have immunity

All we need is two more votes.

ALL: Cheers, cheers.

ALL: Thank you.

ALL: Yeah.

Almost makes me feel like I'm cooking at NASA.

Almost tradition with salt and pepper.

Along with a collard stem relish.

Along with a local or national culinary icon.

Along with an olive oil streusel,

Along with my mom's oyster gravy.

Along with this chimichurri.

Along with, of course, your All Star guest judge,

Alongside some red daikon.

Aloo is potato.

Aloo meant potato, so I was like,

Alright, every chef that drew the iyan,

Alright, gentlemen, I would like to thank you both

Alright, I'm going to spices.

Alrighty, let's go.

Also a bone marrow and honey glaze brioche on the side.

Also going to get these Parker House rolls done.

Also some chicken crumbles and rye bread crumbles.

Also the cheese being on the bottom,

Also, look where we are, this is pretty awesome.

Also, the mushroom flavor came through.

Althea Gibson had a soul food restaurant,

Although, we got little things to finish,

Always go for fried chicken.

Am I going to be asked to do right now?

Am I going to be asked to do right now?

Am I hearing this right?

Amala is like curry and rice dumplings.

Amazing.

An air animal that eats everything.

An alligator, but I haven't broken one down.

An ambassador for my state.

An Appalachian inspired dish.

An appearance at the Food & Wine Classic in Aspen,

An appearance at the Food & Wine Classic in Aspen,

An appearance at the Food & Wine Classic in Aspen,

An appearance at the Food and Wine Classic in Aspen,

An appearance at the Food and Wine Classic in Aspen.

An appearance at the Food and Wine Classic in Aspen.

An appearance in the Food and Wine Classic in Aspen,

An appearance in the Food and Wine Classic in Aspen.

An emulsion made from oysters,

And you know, and you can get everything in one bite.

And 20 of Houston's best pitmasters.

And 100% of the proceeds

And a bit of paprika in there.

And a black radish and walnut crumble.

And a broth of mushroom with parsley and seaweed oil.

And a bunch of other chickpea components.

And a carrot puree.

And a castelvetrano tapenade.

And a Choose Your Own Adventure for the lettuce wrap

And a chorizo country gravy, some marinated tomatoes.

And a little bit of cilantro salad on top.

And a little bit of Szechuan chili bean paste.

And a little giardiniera on top.

And a little toasted cassava flour.

And a lot of you went back to something familiar

And a pancetta bean broth,

And a pepper pancake. I don't make a lot of queso.

And a pretty mediocre dessert.

And after 20 hours' flight, she made the dish for me.

And all its delicious layers into my dish.

And along with that, I've got an egg yolk sauce

And also cauliflower for the rice.

And also cooking Southeast Asian flavors.

And also made me think was Jae.

And also serve four to six courses.

And also, it's buried by that huge piece of chicken.

And also, the less likely it is to be a split vote.

And always I've loved it,

And anybody is eligible for MVP.

And anyone could go home.

And anyone who asked, "Where should I go?

And as a child,

And as the course goes, it gets more Asian, Asian.

And as you can see, it's recently been transformed

And at this point, I have to work with what I have.

And at this point, I'm just trying to think,

And at this stage in the game,

And be able to talk, that was like

And be doing this event in this awesome church.

And be inspired by French cooking.

And because I'm just worried that I'm good at

And beverages on the regular menu.

And blue crab with sweet potato and beat chips.

And blueberry sauce.

And blueberry sauce.

And boozy strawberries.

And bring the flavor, 'cause she's bold. Yeah.

And brought out an inherent beef flavor.

And burning in some places.

And by adding vinegar to it and the acidity,

And calling it a summer roll.

And can you just rewind for a moment?

And candied kumquat chili jam.

And Chef Leah Chase used to tell me if the gumbo is not right,

And chilled jasmine lime broth.

And chorizo emulsion with a pancetta,

And compressed cucumbers in a pickle.

And cook your dishes right on the turf

And cooked it in a shrimp and crab stock

And Cougars, you have five yards.

And create layers of buttercream in toast.

And crispy caramelized on top, spiced pecans

And crispy ramen on top.

And cured some egg yolk and then, grated that on top.

And Damarr's chow chow

And Dawn pretty much pushed me out of the way to grab it.

And Dawn will be coaching the Wildcats.

And deep frying that biscuit just made it crumble.

And delicious and beautiful.

And delicious twists with those two dishes.

And delicious.

And delicious. The barley was undercooked.

And do great things, you still have to cook great food.

And each of you put your food out there.

And especially for Barbara Jordan.

And especially for Barbara Jordan.

And Evelyn and I

And Evelyn lives here in Houston so she understands it.

And even the meat was not really done as great.

And every time I come back home,

And everyone's mother apparently made a dent

And everything that we got to learn, it's been very surreal.

And everything that we put out,

And explore different cultures and sort of take bits

And extra sharp cheddar queso.

And fighting the good fight.

And figure out what went wrong.

And finally, Evelyn and Damarr,

And five yards for the Wildcats.

And flavor, it was so bland.

And floating and invisible on his plate.

And for air an aerated sweet potato puree.

And for Jae, her dish was inspired by a Korean dish.

And for the most part, we had a great meal.

And for the third course, Ashleigh's making

And for this challenge that's how you'll be teaming up

And fried at the last moment.

And gave the beans was that was a perfect pairing.

And gave us the perfect bite is...

And get it on the smoker.

And give it to Padma, you know?

And give us that omen if it was just a Quickfire.

And got those, like, nice crispy brown bits.

And g****s and cucumber.

And great, but not overpowered.

And grill on the table side.

And grilled potatoes have nothing

And had isolated choices, what would you prepare

And had the bones crushed off to the side.

And has won a James Beard American Classics award.

And have fun at the premiere.

And have fun with it.

And haven't seen the dish,

And having this beautiful meal with us.

And he has honey.

And he talks about how, when he met my mom,

And he was just telling me not to cry.

And he was like, I want that one.

And her client list included everybody from LBJ

And here you are. You're so close. You're here to win.

And his chutney was very sugary.

And hopefully get a nice crisp on the outside, very light.

And hopefully you can grab some bits of surprises.

And Houston is also home to Top Chef finalist

And how do you feel about stretching

And how he would definitely not make that mistake.

And how innovative is that to take a traditional dish

And how to introduce more flavor into food.

And I actually got some real astronauts here

And I also have some pickled pumpkin on top.

And I am also proud.

And I am excited to go into Last Chance Kitchen

And I am none of those things.

And I am the game master. Did anybody find garlic?

And I can only cook six at a time.

And I can see how that tamarind sauce

And I certainly know she wasn't successful at it.

And I couldn't speak any French at all.

And I decide to do a romesco sauce

And I definitely thought

And I did a toasted breadcrumb with smoked paprika.

And I did my best to apply it.

And I did not really get that.

And I do not know what I'm making.

And I don't feel like I have a whole lot to show for it.

And I don't know whether that's going to

And I don't think anyone has for a very good reason.

And I don't think she did a good job of teaching it.

And I don't want to go with you.

And I feel like Selena made that easier for us,

And I feel like this could be

And I find black garlic.

And I found them bland.

And I got all these little complexities of the flavor

And I got this udon noodle from the little cart

And I had this nickname ever since then.

And I have it on my menu at the Civil Rights Museum.

And I haven't cooked my gnocchi.

And I haven't had a job since I left.

And I hope you all enjoyed everything.

And I just don't think you achieved it today.

And I just really wanted to pick something

And I just want to show them my Mississippi.

And I just wasn't getting it.

And I know that Nick wants to do a beef dish.

And I know that that Leah Chase

And I know your grandmother is proud of you for that.

And I like a chewy, fudgy cake, it was nice.

And I like the freshness of the relish on top.

And I liked that it paid off for you.

And I lost my sense of smell and taste.

And I love going to Night Markets

And I love just subtle things like that.

And I loved the avocado in it, which is great, good fats

And I made it into a summer roll with some local peaches,

And I made some corn tortillas as well.

And I made two different sauces: A jalapeno and tomato salsa.

And I mean that, like, in the best way ever.

And I mean, for me,

And I really enjoy paying homage to my heritage.

And I really liked that

And I really want to show who I am as a chef.

And I really want to showcase that.

And I said, "astronaut!"

And I see these biscuits.

And I still haven't figured this out.

And I think being in this environment,

And I think everybody should, you know?

And I think her little bun here is a little undercooked.

And I think I actually have a shot at this.

And I think I could really see this dish in a pack in space.

And I think I made some fast friends here.

And I think it was really fun how you started

And I think it was really successful.

And I think Jackson's dish was an adventure today.

And I think overall very exciting,

And I think that the community will be, too.

And I think that they are in large part

And I think that you guys should be happy

And I think that's really what's going to

And I think that's what this challenge was about today.

And I think the pickles on top

And I think the spice on it that we were promised

And I think they would appreciate the spices.

And I think we both feel like we let each other down.

And I think when you're amongst your peers like that,

And I thought about everything

And I thought he did an incredible job

And I thought it was a nice dessert. It was fun.

And I thought it was good.

And I thought that you did the right thing with it.

And I thought the steak was beautiful.

And I thought your rice was great, too.

And I thought, Evelyn, you did a very thoughtful job with that.

And I topped that with some diced pineapple.

And I used to help them out picking strawberries.

And I waited a really long time to find her.

And I want to go all out. I'm making a Pavlova 14.

And I want to keep winning as many challenges as I can.

And I wanted to give a little personality to it.

And I wanted to go heavy with the meat.

And I was actually really impressed

And I was just, like, "Oh," it clicked.

And I was like, "All right, we're going with that."

And I was like, "Mom, we're still eating carbs, right?"

And I was like, "My mom would be proud,

And I was like, "Oh, that woman right

And I was like, "You know what?

And I was like, wow, it came together beautifully

And I went with an avocado crema

And I will as soon as you walk away.

And I wish there had just been a bit more of a point of view.

And I, you know, and I think it's great

And I'll hide some stuff from you.

And I'm actually going to grind it up

And I'm also a very collaborative chef.

And I'm concerned we made a strategic error.

And I'm glad that I make them proud.

And I'm going to be cooking the nem sausage.

And I'm going to coat it in sweet syrup

And I'm going to do it all from scratch again.

And I'm going to do some hot pickled peppers.

And I'm going to fry the oysters last.

And I'm going to go right over the sesame

And I'm going to keep going until they make me go home.

And I'm gonna keep pushing myself.

And I'm like, "I know!"

And I'm like, "Oh yeah!"

And I'm like, "Yeah, it makes a lot of sense.

And I'm making strawberries and cream.

And I'm not really getting any flavor from it.

And I'm proud of it.

And I'm proud to be able to showcase

And I'm ready for tomorrow.

And I've also felt not so great about challenges

And I've done really well too.

And I've got these yellow peaches which are freeze dried,

And I've had a lot of chow chow.

And I've never made a biscuit before.

And I've run front of house for about 95% of its life.

And I've sacrificed birthdays and anniversaries.

And I've, like, lost 80 pounds.

And if I'm being really honest, the bean salad reminded

And if you do it right, brush it with an egg wash.

And if you have the wherewithal to be able to do it, man, bravo.

And if you haven't guessed it already,

And in the northwest,

And in the seasoning of the meat.

And intentional in everything I do,

And it also is an omnivore,

And it didn't go over so well,

And it didn't go with the asparagus.

And it doesn't need to be adorned

And it felt a little convoluted.

And it has to rest.

And it hasn't come back.

And it is the reason why I love living here.

And it just packs a punch.

And it just won you $10,000.

And it seems to work out.

And it showed that she lacked the confidence

And it showed, the flavor, I thought, was really great.

And it slides down it's throat I thought oysters,

And it smells fantastic. Can't wait to try it.

And it takes hours to do and you did it in 90 minutes.

And it was a bad summer roll.

And it was a mistake.

And it was a perfect blend of everything.

And it was completely on another level.

And it was everything I thought it would be.

And it was just impeccable.

And it was really delicate, beautiful and delicious.

And it was something fresh.

And it was the thing that needed most tending.

And it's actually one of the largest

And it's giving, like, a texture of mashed potato.

And it's going to ing hit your strength

And it's just, like, a moment of reverence and so...

And it's kind of, "Okay."

And it's mixed with a bit of yogurt

And it's not just about having one nice plate of food,

And it's not that I don't want it,

And it's not the kind of streak that I want to be on,

And it's not wanting to come off.

And it's really exciting.

And it's really hard to beat,

And it's really, really, really rich.

And it's served with a baked potato.

And it's served with a bread salad.

And it's still very fresh, obviously.

And it's the fourth largest city in the country.

And it's tough to braise meat in a pressure cooker

And it's very dense and gooey

And it's very hard to compare them side by side.

And it's very important that we nail it.

And it's very unfortunate for me right now.

And its importance in the community.

And Jae I haven't worked with before.

And James Beard award winner

And Jurassic World movies.

And just 10% pasta.

And just a wonderful afternoon of love everywhere.

And just brought everybody together,

And just keep going.

And just kind of flipped it

And just let me go away with it.

And just make it taste good.

And just say, "No. You guys don't know

And just worked a little bit of chef magic in there.

And just, like, super positive.

And just, you and I don't know it yet.

And kale stew that's been seasoned

And killed lettuce.

And kind of play around with things,

And Leia's summer roll,

And lemon, nothing even more.

And liberating,

And light and I think that's where the air

And like, I don't want to this up.

And like, that's what I want to go for.

And lobster toast, pickled veggies on top.

And Luke, keep doing what you're doing.

And Luke, please step forward.

And made an orange blossom buttercream

And made it very delicious.

And maitake mushrooms.

And make a dish that perfectly complements it.

And make sure that your cheese fully melts.

And making a shrimp and scotch bonnet stew

And maybe do the other one apple pie?

And maybe you'll do several iterations

And melded on the plate.

And methods that allow your food to last longer.

And more healthy.

And my advice is always cook from your heart.

And my chips are beets and sweet potatoes.

And my family love queso.

And my interpretation of a traditional dipping sauce.

And my mom should be really proud,

And my mom taught me how to make chorizo.

And my pressure cooker still hasn't started to steam.

And my same idea, just a different grain.

And navigate, like, are you Mexican enough?

And never get the chance to actually pull that stuff out.

And Nick, tell us what your dish.

And not just have stress all the way up

And not scaring us away by its potency.

And not try some traditional Nigerian soups,

And not work in Michelin star restaurants,

And not, so cheers to everybody.

And now for some good news.

And now for the hard part.

And now I'm just giving it some color.

And now we have to send someone home.

And now we'd like to see Sarah and Robert.

And of course, that means one of you will be going home tonight.

And of course, there were a few clunkers as well.

And on the side you have potatoes or shallots,

And on the side, taro chips.

And on the side, you have gochujang hot honey sauce.

And on top of that,

And on top of that, I've got teff and turkey meatballs

And on top we have a dill yogurt

And on top, it has a soy marinade egg yolk.

And on your right side is a spicy lamb meatball

And one of you will be going home.

And one of you will be going home.

And one of you will be going home.

And one of you will be going home.

And one of you will be going home.

And one of you will be going home.

And one of you will be going home.

And one of you will be going home.

And one of you will be going home.

And our head judge, Tom Colicchio.

And oxtail demi.

And Padma loved my curry, okay. I need that clip.

And pairing that up with strip loin potatoes.

And parmesan crumble with also a pumpkin curd.

And perfectly cook the fish and hope that it works out.

And pick yourselves up for the next challenge.

And pieces of that and bring it back to your kitchen

And plan with your coaches.

And plant based diets for centuries.

And playing such a big role

And pomegranate vinaigrette.

And poulet en vessie.

And pressure well, and there are some people

And protecting these bricks

And purple potato puree with brown butter carrots.

And push to get food on a plate.

And put a little pepper vinegar over the top.

And put it inside a pasta, so.

And put it on my spoon.

And put my soul into a dish.

And put together some really great dishes.

And put your own twist on brisket.

And raspberry jam.

And really embraced the challenge at its essence.

And really pretty and interesting.

And really, pasta is sort of my wheelhouse.

And restoring them for our children's children

And sadly, one of you will be going home tonight.

And salted crème fraîche on top.

And Sam.

And say, "Okay, we're the people to look out for."

And saying to myself, one day I want to be on Top Chef.

And Seattle Top Chef winner, Kristen Kish.

And seaweed is the cure, with coriander.

And seeing that Jackson chose me out of every other chef,

And serve at Houston's Museum of Natural Science.

And serve them to a table

And served it with a Danish style

And serving banana ketchup with French fries

And sesame mushrooms and carrots.

And she always served it with, like, a mayonnaise based sauce.

And she knew that I missed the dish so much.

And she opened up her law office there and these are

And she put them together and maybe didn't need to.

And she seals burritos with this amazing cheese crust.

And she was the 45th governor of Texas.

And she would become a stunt woman,

And she'll tell you what your next challenge is.

And she's smiling at you right now.

And she's taking a little rest.

And shiitake mushrooms.

And shingling like that,

And show that.

And slow roasted double smoked bacon on top.

And smoked brisket beef stew.

And so I thought of flavors of home,

And so I'm rushing to just get them cooked.

And so it needs to be thicker.

And so my interpretation of that

And so obviously,

And so she's she's got it.