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Join us live as Talia teaches us how to make Peanut Butter Brown Rice Crispy Squares!
Recipe: http://bit.ly/2s3CANd
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0:00
And we're back
0:02
Just slight technical difficulties, aka our induction stove shorted out the power
0:09
Yeah, we put it in the wrong outlet. It happens, it's a live cooking show
0:13
These things can happen. But, not to worry, we are back. We're using our trusty stove behind us
0:20
Everyone has one. So you all have one at home most likely, and that's what we're going to be using instead
0:26
So thanks for coming back to us. The good news is we haven't started cooking yet
0:31
We have not. So you haven't missed anything if you are just tuning in now, if you're coming back
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We are making dark chocolate, peanut butter, brown rice crispy squares, the healthy version of your favorite treat and snack with better sugars, better ingredients
0:46
and something you can make at home. It's so quick and easy, we were saying before, like you're going to be blown away
0:51
So excited. And guys, again, if you're looking for the full recipe, it's just in the description
0:57
And last announcement, talk to us. So type in your questions and comments, hit the like button, hit the love button if you're into this
1:06
But really, put in your questions and comments now because we're going to be manning the feed
1:10
and we want to talk to you. So we want to have a conversation
1:14
Let us know where you're watching from and who you are and what you love
1:19
Yeah, and if you guys have a similar recipe you've done before or a favorite recipe that you have that you'd like to share
1:25
love to read about it. Yes. So we are going to get started right now
1:29
I'm going to be making our sticky marshmallow, melted marshmallow gooey substitute
1:36
Ooh, but no marshmallow. So we're not using marshmallows. Marshmallows, I highly encourage you, if you have a traditional bag of marshmallows
1:44
to read the ingredients on the back of your package. You are going to see ingredients that you probably never thought would be in something like a marshmallow
1:51
Things like artificial colors, artificial flavors, corn syrup, which is really high in fructose
1:57
which is one of the most dangerous sugars we can possibly consume, corn starch
2:03
If you're a vegan, traditional marshmallows have gelatin most often, which is not a vegan-friendly ingredient
2:10
It's just, and then like thickening and whipping agents and preservatives. So let's forget the marshmallows
2:18
But side note, you can find alternatives to marshmallows as well that have a cleaner list. Yes
2:24
And marshmallows are actually one of my favorite, well marshmallow root is one of my favorite ingredients
2:30
Very different. Very, very different that you can use to help soothe a sore throat, which is amazing. Yes
2:37
So you're literally talking about a root. A root, marshmallow. Not something you'd buy like in a package
2:42
Not what we'd be making here right now. No. The natural form of marshmallow. Yeah
2:47
So instead, I'm going to be using brown rice syrup. Okay. Now, depending on the brand you buy, always check your ingredients
2:55
It's a really good habit to get into. But for example, this one that I bought contains two ingredients, organic brown rice and pure filtered water
3:06
That's literally it. Pretty good. So look at this consistency and texture as I pour it
3:12
It's like a thicker, it's very viscous compared to... I was thinking viscous
3:16
Totally agree. It's thick, it's sticky, it's viscous and this is going to be our binder but it's also going to be our main sweetener. Okay
3:26
In the recipe because when you create brown rice syrup, you're condensing and cooking and cooking down the brown rice
3:32
and you're using enzymes to break down the brown rice and the starches in the brown rice and it gets really concentrated and really sweet
3:39
Got it. Which is great for this recipe. And then I'm going to add natural peanut butter. Okay
3:44
So other question for you and we've talked about this before guys on the show, just about sugars, sugar alternatives, natural sugars, artificial sugars
3:54
Talia uses different natural sugars in her recipes depending on flavor profile, consistency, etc. Right
4:02
They're all different. They are. And something that we wanted to talk a little bit about today too is understanding that even though we are making a healthy version of an indulgent treat
4:15
that there still is, you know, there's a sugar profile here that is still important to remember
4:23
Just because it's healthier doesn't mean that it's a substitute, you know, for a breakfast or a meal or a nutrient-dense option, if you will. Right
4:33
Brown rice syrup still is very high in sugar. So we're not pretending it isn't. Yeah
4:39
But it doesn't have the refined sugar and all of the added chemicals and artificial flavors and colors and all of that and thickening agents
4:47
It doesn't have any of that. But it still does have sugar. So you want to use it in moderation. Yeah
4:52
To this, I added pure vanilla extract and sea salt. Smells good already
4:56
That's it. Pure vanilla extract and sea salt and I'm going to put this on the burner. I think we have a question
5:00
I'm going to tune in. I'm going to heat this up over medium heat. So my back will be slightly turned
5:05
I'm going to try to like twist and turn. Twist and turn. Yes
5:09
I'm going to check out what we're doing over here, guys. Yes. You check that out. I'm going to mix this over the burner
5:13
And, but, because, you know, I feel like for a lot of people, and I'm just bringing this up again
5:17
because for a lot of people who go in and they're like, oh, well, this is a healthy dessert
5:22
You know, it can be a little bit of a misnomer to want to eat a little bit more of it or, yeah, you know
5:30
indulge even more so. But I think the good takeaway message for most people is enjoy it and definitely, you know, everything in moderation
5:39
But remember that there is still a lot of, you know, there could be sugar in it. Right
5:46
These definitely have less sugar compared to traditional recipes. I would say maybe half or
5:52
I don't know the exact number like compared to, because all recipes are different, right
5:58
Like you could find a different Rice Krispie Treats recipe with different amounts of marshmallows compared to what we're using
6:03
But something else to take note of is the type of sugar in the sugar or sweetener ingredient you're using
6:09
So as we mentioned, the marshmallows have corn syrup in them, which is high in fructose
6:15
And fructose, like we were saying, is one of the most dangerous sugars you can consume aside from eating fruits
6:22
where it's naturally found in fruits because that's a whole food. There's fiber. There's nutrients
6:26
Mother Nature balances that out. But when you strip it away as a corn byproduct and you consume it as fructose, pure fructose, it's very dangerous
6:35
Whereas brown rice syrup is higher in different types of sugars like glucose and maltose, which is a sugar that comes from grains
6:44
So it will break down a little bit differently in your body than the fructose
6:49
So that's also something to take note of. It's getting a little technical. It is getting a little technical
6:53
But just know. And I definitely, I mean, when it comes to sugar as a whole, and I try to remind this to my clients as well, sugar is generally sugar
7:03
So it's still going to spike your blood sugar levels. Your body's going to want to use it as energy
7:10
If you're not expending that energy, it's going to be converted into fat to store
7:16
So a lot of, you know, artificial sugars tend to be sweeter, have less calories, but end up spiking your blood sugar level and you have an insulin response to them in the same way
7:29
And you end up actually craving and wanting them more. Because sugar is one of those things, you can actually adjust your palate
7:36
So your palate or your tongue or your flavor profile can change depending on what you're eating on a day-to-day basis
7:44
If right now you're used to a lot of sugar in your diet, that means you're probably looking and craving for more sweet things on a regular basis
7:53
As opposed to someone who has a very low sugar diet, they can have a piece of fruit and the amount of natural sugars in that fruit can taste extremely sweet to them, which is really, really interesting. Yes
8:06
Have you ever or have you noticed that, you know, maybe when you went through a period of time where you were having more sugars and then wanted to cut back, that you noticed
8:14
Oh, 100%. Your palate totally changes and adjusts. And if you're off of refined sugar for a long time, it can seem super sweet. Yeah
8:22
I think we have a comment coming in. Ooh, okay. Oh, Emma. Hi, Emma
8:26
Hey, Emma. Thank you for tuning in. Yes. Emma asks, Hi, ladies
8:30
I'm not the biggest fan of peanut butter. Could I use almond butter instead? Absolutely
8:34
Or what alternatives would you suggest? Yes. You can absolutely use almond butter. And when you check out the recipe online, you'll see I list some other suggestions as well
8:41
You could use almond butter. I think hazelnut butter would be really delicious
8:46
Like chocolate hazelnut. Yeah. Rice Krispie squares. That would be amazing. Cashew butter. Okay
8:52
If you're allergic to nuts, sunflower seed butter. Okay. I'm going to give this to you
8:56
My favorite part. In this bowl, we have puffed brown rice cereal. Okay
9:02
My mixture. It smells really peanut buttery. It doesn't smell good. I know
9:07
It smells so good. So this is just warm, fully combined and melted
9:11
So I'm going to pour this on top of the rice krispies and you are going to take your spatula
9:16
and mix it. Should I be doing something right now? Okay. I'm going to mix right now. Yeah. Yeah
9:22
We can do it at the same time. So all you want to do is make sure your brown rice krispies are evenly coated. Okay
9:28
Evenly coated. Oh, man. This is hard. It smells so good. Oh, my gosh
9:34
It is peanut buttery and delightful. I know. It just smells like warm, melted, gooey, sweet peanut butter
9:41
And so, as we see here, guys, do you want to speak a little bit about the difference
9:45
You know, we're using toasted brown rice. Yes. Compared to white rice
9:51
So do you want to speak a little bit about, you know, why would I choose brown rice over
9:55
white rice? Well, I'm sure if you've ever heard about... Here, I'm going to..
9:59
There's a little bit more here. I don't want to waste it. This is like taking all my willpower not to like get in there
10:04
I know. I know how you like to lick a spatula. So, you could have traditional puffed white rice cereal or you could have like..
10:13
Talk about your rice krispies. Yeah. Like rice krispies, the brand rice krispies. Yes. Yeah
10:19
And by the way, as we discuss this, this is called multitasking, okay? So, as we discuss puffed brown rice, I have some dark chocolate chips here
10:27
I have a little burner with a pot of water simmering. I'm going to put this on top so that it melts. Okay
10:33
While we discuss. I think I'm coating. I think I'm doing pretty good. Yeah? Yeah. Okay. Amazing. Okay
10:41
So now, we're going to take our baking pan, baking dish, parchment paper
10:46
I believe we have another question. So here, I'll take over. Okay
10:50
Just to round out that question that I brought up, big difference between white rice and
10:54
a brown rice rice is a simple carbohydrate and a complex carbohydrate
10:59
So, it's the speed at which your body is going to break it down and use it for fuel
11:05
A brown rice or a complex carbohydrate is going to take longer in the body to break down
11:11
So, that is better because it's better for your blood sugar levels. Yeah
11:16
Whereas a white rice is a simpler carbohydrate and your body is going to burn it really quickly
11:20
and you're going to get a blood sugar spike really quickly. And the main difference between white rice and brown rice which changes how the carbohydrate
11:27
is digested in your body is the fiber. Yeah. So, brown rice crispies have more fiber and they are a less processed and refined grain. Yeah
11:38
So, that's it. Okay. So, I have my parchment paper here. Oh, this is a trick. Yes
11:43
I have my baking pan here. I love when Talia shows us hot kitchen tips
11:48
Now, the easier way would be to use scissors. However, we couldn't find scissors today because, you know, things happen
11:57
So, what I'd like to do is just make a couple of slits in the parchment paper so that it
12:02
fits more easily into the pan. So, I'm just going to do it on the corners
12:07
And if you didn't have parchment paper? I'm using a chef's knife. Okay
12:12
You have to use a sharp one. Just be careful. Like, be safe, of course
12:16
And I'm just going to press down and cut a slit into that corner. Okay
12:22
I'm kind of eyeballing it, a slit into this corner. Okay. Maybe a little bit deeper there
12:30
All right. And, Talia, if you didn't have parchment paper, could you just grease the pan as usual with
12:36
like a coconut oil or butter if you're okay with butter? You could use your favorite cooking oil to grease your pan, of course
12:44
One, two, three. I feel like we're making one of those... And four. Craft
12:51
This feels very Martha Stewart-esque right now. Okay. So, now I take my..
12:56
Here, let me move this out of the way so our cameras can see. Oh, it fits perfectly
13:01
Look at that. Oh, my gosh. You didn't even need to shove it in at all. It just pops right in
13:05
There's no crinkling and smushing in the corners. Right. And now, that should be enough, but I'm just going to do one going in the opposite direction
13:13
While you're doing that... You check questions. ...we have another question. Susan
13:17
Hi, Susan. Thank you for tuning in. Susan says, I've read that if you soak the seeds, that they activate more nutrients
13:24
and some can even sprout. Can you comment on that? So, I think maybe she's referring to when we mentioned about sunflower seeds, maybe
13:33
instead of... Yeah, or grains. Grains in general, yeah. You can soak grains or seeds
13:38
When you do that, that's usually called germinating. Ooh, germinating. So, it's usually like the first step of the sprouting process
13:45
So, you can absolutely, if you were to cook your brown rice, as opposed to using puffed
13:52
brown rice, you could soak it in filtered water. Just place your brown rice grains in a bowl, fill it with water, soak it overnight
14:00
It will help it cook faster, and it will also help with the digestibility of the brown rice
14:05
a little bit. So, you know what's going on. Very cool. It was Susan, right? Susan
14:10
Great question. Yeah. So, you want seeds and grains before you cook them, and it just helps with the digestion
14:17
process, and the cooking process. Right. Your starches can be hard for your body to break down. Yeah. Yeah
14:23
So, as you can see, it's really nicely lined. It looks beautiful. Just with a little bit of split cutting, and that's it. Okay
14:29
So, what I'm going to get you to do, Nadia, is we're going to take the brown rice crispy
14:33
cereal, scoop it in here. Which is excellently distributed, if I do say so myself
14:38
Yeah, gorgeously distributed. We're going to scoop it in, and then use the back of the spatula to press it down. Okay
14:44
Pack it in. Okay, I can do that. I'm going to check on the chocolate. Grab this spatula
14:48
Guys, this smells amazing. Does it smell good? You know what? You're right
14:52
The hazelnut butter, and like hazelnut and chocolate would be delicious. See, that's my favorite combo
14:58
Absolutely delicious. I do, I mean, you know, I do like a traditional rice crispy square, I will say
15:05
Well, maybe I'll have to hunt for like a healthy marshmallow, and take some tricks and tips
15:12
or maybe I can get you to make me an alternative one with healthy marshmallows
15:16
Well, I mean, all you would do if you really wanted to use marshmallows is you would just
15:20
melt the marshmallows, and just use that instead. But I would really encourage you, if you really are dead set on using marshmallows, to check
15:30
the ingredients before you use them. And just make sure they're the cleanest possible marshmallows you can find
15:36
I don't have a brand off the top of my head. Like, I don't normally use marshmallows, so I'm not sure
15:42
Not a pantry item. Stop. I'm not sure, but this is just a part of being healthy, and healthy cooking is you really
15:50
have to get used to reading the labels, checking the ingredients, and making sure they're not
15:57
sneaking in little artificial ingredients here and there, preservatives, added sugars, starches, and all of that
16:04
So, we always have to be our own advocates. And honestly, the more you read labels on packaged foods, the more you're probably going
16:10
to be surprised. Sometimes, even if they're branded as healthy foods, there's still a lot of unhealthy ingredients
16:16
that have been hidden and tucked in there. That's true. Food labeling is a really tricky place
16:21
For example, gluten-free, well, very important. Thank you. You're doing great. Am I doing good? Yes
16:28
We're there. I was just going to mention gluten-free, for example, which is very helpful for people
16:32
who have gluten sensitivities, or intolerances, or celiac. Doesn't necessarily mean that an item is healthy
16:39
There was a period of time where I was going to the supermarket, and I was seeing that
16:43
certain ice cream companies were labeling, or candy companies were labeling their candy
16:50
gluten-free, and I was hearing people saying, oh, well, it's gluten-free, so it must be
16:55
healthier for me. But really, that's a misunderstanding of why they had labeled it that way
17:01
Gluten-free doesn't mean healthy. Vegan doesn't mean healthy. However, gluten-free can be healthy, and vegan can be healthy, just the way anything can
17:10
be healthy. It just depends on the ingredients you're using. And that's the beauty of this show, is that we really try to focus on using the most pure
17:19
simple, real food, whole food ingredients. And you can never really go wrong
17:23
Okay, so I have melted chocolate here. Okay. And we're going to pour this on top
17:27
This is so exciting! This is my favorite part. And I believe we have another question coming in, so we'll check the questions
17:33
This is going to go on top. Judy says, mmm. Judy, I know
17:38
Judy, you read my mind, but that is what I'm thinking as well. Like, look at this
17:42
Oh, Mary Ann. Hello, Mary Ann. Thanks for talking about sugar palettes and how we can adjust them
17:46
It's true. Not a lot of people realize that you can change your perception of sweetness, and it actually
17:52
doesn't take that long for it to change. No. How long do you think it would take? Honestly? Yeah
17:58
I'd give it a week. A week of not consuming any sugar at all, a week of not consuming refined sugar
18:06
If I was going to get real, if you wanted to do it quickly and do it in a week, I would
18:12
say if you were getting your net carbohydrates down to about 20 grams for a week, so you're
18:21
almost getting into ketosis. When you say net carbohydrates, what do you mean by that
18:25
When I say net carbohydrates, when you look at the back of any ingredients pack, you'll
18:31
notice it'll have carbohydrates and then a total number, and then it'll break it down
18:35
into fiber, sugars, or sugar alcohols. So net carbohydrates is the total number minus fiber and sugar alcohols
18:46
So you're saying to cut your total carbohydrate intake, not just your added sugar intake
18:52
I would use it as a baseline because your sugars are your carbohydrates, right
18:56
So that's what I mean by cutting down net sugars. Right. Yeah. Okay
19:03
Well, something to think about for sure, and if you have any questions about that, feel
19:07
free to ask. We can actually, you know what- More clarification. Yeah, that's a whole other topic
19:11
It is. So, to interrupt myself and breaking news to you guys, this looks unbelievable
19:17
Doesn't this look so good? Oh my gosh. Mm. Okay. Mm-mm-mm. And so we used, what kind of chocolate did we use
19:24
These are just pure dark chocolate chips. Okay. So whenever I'm cooking with dark chocolate, and because we focus on health with this show
19:32
it's important to remember, and I always recommend, the higher percentage you go with cacao solids
19:38
So you know when you're looking at dark chocolate and it says like 50% dark chocolate, or 70
19:43
dark chocolate, they're talking about the cacao, the chocolate solids in that dark chocolate
19:48
So the higher you go with the cacao solids, the healthier it will be and the less sugar
19:53
it will have. Got it. So a good frame of mind, if you're trying to be healthy, is usually to stick with 70
20:00
or higher. That's usually, and the higher you go, the sugar will decrease, the fiber will increase
20:07
and most likely there may even be more nutrient value to the chocolate
20:12
And you know, I mean, I got these at a bulk food store. Nice
20:18
It's really nice in bulk food stores now. We're seeing lots of healthy ingredients. What are we going to do with that
20:22
Oh, I mean, someone could lick this spatula. We don't want to waste that
20:26
Someone could lick it if they wanted to. But I don't think anyone here is dying to lick it. No
20:33
Do you? Okay. So this is for Nadia. Let's see if we have any other questions
20:38
You're so welcome. And as you can see here, we have, I mean, guys, that was really simple, right
20:45
We just made our little marshmallow alternatives, melted sauce, poured it on the Rice Krispies
20:50
That was very fast. And covered it with dark chocolate, melted dark chocolate
20:54
What's not to love? What's not to love? So that's it. These are done
20:58
Have you ever made brown Rice Krispies squares this way before? I have not
21:03
Let us know. I have not, but I will be definitely making this because I have a couple cousins of mine
21:10
that are always looking for tasty little desserts. It's so good for kids
21:16
I was just going to say because, and it's a fun conversation too, because I feel like
21:21
when parents are, I mean, parenting is a difficult thing. I do not have children myself, but I know all the parents out there trying to make regular
21:30
decisions on your child's health, well-being and nutrition is not easy. And you also don't want to be, you know, I feel like there's a middle way when it comes
21:41
to helping your child enjoy some treats too, right? You want to be able to expose them to different things and have them enjoy different foods
21:50
So when you cook with healthier alternatives and ingredients, it's a way for them to enjoy
21:54
really satisfying and craving things, but teach them a little bit about that
21:59
You know, you can talk to them about why this is different than what they would have
22:03
picked up on the shelf in a wrapped package. That's a little bit more process
22:07
Yeah, it's a, cooking with your kids is probably the best way you can educate them. Absolutely
22:12
On what good food is and get them excited about being a part of it. Give them a spatula
22:16
Give them a spatula to lick. Kids will love this. So this is going to go in the freezer for 20 to 30 minutes to set
22:24
We don't have to cook this. We don't have to cook it or anything like that
22:28
It's just setting in the freezer and that is it. Wow. And I'm going to show you now what they look like once they've set
22:35
Oh, the magic. Cooking show magic. Cooking show magic. Oh my gosh
22:41
Just like that. This looks amazing. This is what they look like when they're set. And they're actually, they stay set and solid at room temperature for a long time. Oh
22:49
But you could store them in the fridge if you're going to store them overnight. If they last that long, you're going to have more left over at nighttime
22:55
Store them in the fridge. Okay. And I'm going to cut this in half. And so how many servings would you say that that would make
23:01
I guess it really depends on how big you cut the squares. So this is a pretty big square because these are filling
23:06
And it makes nine large squares like this. But you could just as easily create, like cut them in half and make 18 smaller squares
23:16
Sometimes I like when they're smaller because I'll eat like both of these, but I feel like I'm having more than if I were to just eat this one that wasn't cut up. Portion
23:24
Literally, if I went like this and cut it into quarters, it feels like you're eating more
23:32
I see it in their eyes. They're eyeing it because it looks ridiculous
23:36
Who's salivating? Who wants some? All right. So let's eat it. Yes. Please
23:42
Enough chit-chat. Enough talking. We also have a, while we're going to, we're going to bite into this
23:47
Judy, I'm going to get to your question in one second as soon as I enjoy this delicious bite. Cheers
23:53
It's so crispy and delicious. I don't know if you guys can see that. Mm-hmm. Mm
23:58
So good. I feel like I'm eating a Reese's peanut butter cup in crispy rice puff form
24:08
That is actually a really accurate description of what this tastes like
24:13
This is delicious. It's very crispy. Mm-hmm. Brown rice krispies, wow, really hold their texture
24:20
It's pretty amazing. Mm. Because I made these yesterday and they stayed as crispy overnight
24:25
I stored them in the fridge overnight. I see you only ate one bite. Is that... Oh, don't worry
24:29
When the cameras are off, it's coming. But they do, they have that peanut butter cup, rice krispies square combo flavor that's pretty incredible
24:39
That's delicious. Okay. Judy. Judy. We're here for you. Hello, Judy. Talk to us
24:46
Judy says, could we top that with some additional nuts, almonds, Brazil, and cherries
24:50
Oh my gosh. Judy, that sounds amazing. That's a great idea. That sounds like a really good idea. Yes
24:56
And as always, you can get as creative as you want. Customize this to your favorite flavors and your favorite ingredients 100%
25:04
Dried cherries are, would be a killer, killer combo. I would just chop them up
25:10
Try to look for ones that don't have added sugar and then they have that nice tartness
25:15
and they're just super, super good. And they'll add a whole new flavor element to this
25:19
I really like the, yeah, dark chocolate and the cherry actually sounds like amazing
25:24
Hemp seeds sprinkled on top would be really good for health and it'll add a little like
25:28
sweet nuttiness. I mean, the options are endless. And I like the, Judy, that's a great idea because I love being able to take a base
25:36
you know, a recipe that you have in front of you and then getting creative. Yeah
25:40
And thinking about how you can spruce it up and go a little crazy, which is awesome. That's what makes cooking fun. Yeah
25:45
And you know, you may not have all of these ingredients on hand in your pantry right now
25:49
but maybe you want to get started and just do it. So use what you have
25:53
Use what you have access to. We always try to encourage that because it shouldn't stop you if you don't have like
25:59
the perfect ingredient list or this or that. It doesn't matter. You can get creative. Yeah
26:04
Because making things in your home, whether you're using the best ingredients you can
26:08
find and maybe they're not the absolute purest, making it and cooking it in your home will
26:13
still most likely be much healthier than pulling it off of a packaged item
26:17
Yeah, definitely. On the grocery store shelves. Definitely. It's a great first start
26:21
So guys, have fun with this. And as always, thank you so much for watching. Yeah
26:27
Thanks for tuning in, guys. And yeah, lots more goodies coming your way soon
26:31
So check back in every Thursday at 10 a.m. And if you have any other questions or comments, you can feel free to type them in again
26:38
And like we're always checking back to answer. And don't forget the recipe
26:43
You can get it in our description box on this Facebook Live post
26:47
It's all there for you. And don't worry if you missed our last week's episode
26:52
All of our videos are in our videos section. So last week, we made basil pesto
26:59
Oh, it was amazing. And zucchini noodles. It was unbelievable. Actually, we ate like we made extra and then we ate all of it
27:08
It was all eaten. Delicious. Yeah. So definitely check that one out
27:13
But guys, thanks so much for watching. And we'll see you soon
27:17
See you next week, guys. Take care. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye. Bye
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