“Crab” 🦀 and Egg 🍳 Onigirazu for the Boys!

Everybody come on in, come on in. Thank you all so much for being here. For anybody new here, hi, I am Maggie, your substitute teacher. I'd like to welcome you to yet another struggle cooking class where I am not a professional chef nor am I a professional YouTuber. I'm just a mom and a home cooker sharing my love of food on my health and wellness journey with you. School is out, the boys are home, and Mark has started his first day of work today, so I wanted to make something special. Actually, I wanted to take the boys out for Japanese, but we can't go anywhere. We can't have nice things because boys will be boys. And we took a tumble running, chasing each other towards the car. So anyway, I'm going to bring the Japanese restaurant to them as best as I can. We're going to be redoing a recipe that I did from the Cole Family Values website or page. I've been following them, Little Chef Nina and her entire family, beautiful family. I did link the recipe on the description, so I'm going to show you all the video. It's really simple. You can have it as a snack or a meal. You can put pretty much whatever you want, but I'm going to recreate the one that Mama Cole made. And we're going to get started, so I hope y'all are doing well. We're going to take attendance. If you would like to be counted present, feel free to announce yourself. However, if you prefer to watch quietly from the clouds and y'all know who you are, you're always welcome here. We are the happy, wholesome, family friendly side of YouTube, Facebook, Twitch, Twitter, Instagram, and TikTok. On IG, I see Abby is here and Jared is here. Thank you so much for being here. All right, on TikTok, y'all don't stop. I see Debra, Shanika, Miss Sam, Mollywood, Karen, Melvin, Linda, Sylvia, Queen, Titi, Kenny, Steve, User, Dr. Knows This, Hello Sunshine, Hello Sir, Ghana, Lamanna, and SheLove. Thank you so much for being here on YouTube. We have Jessica and a couple Ninja Watchers. Thank you all so much for watching. I appreciate it. All right, so let me clean off the cameras and wash my hands and we are going to get started. Happy Tuesday. Hope you all are doing well. We took yesterday off. It was a holiday here in the U.S., Memorial Day. Thank you to all of the military family members who have given up the ultimate sacrifice. We are so grateful for your sacrifice. I'm a future military mama. We've got my name is The Wiz. Thank you so much for being here. Anton likes boiled eggs. That's a great snack. Great source of protein. You could absolutely... Yeah, we're going to do kind of a soft... We're going to do a fried egg, kind of like a medium fried today, but I love eggs. All right, so let's clean the counter. Uh-oh, y'all. It's time to get a new one. I think I have a new one. All right. Okay, let's wash our hands. All right, so I'm going to show you all the video that we're going to be recreating and let me know what you think, what you would add to it. You can really get as creative as you want to. Hello, CK. Thank you so much for being here. All right, so this again is Cole Family Values. I did tag them in the description so you all can see the video for yourselves. All right, let's scroll down here. So many recipes, so many family recipes here. I love it. All right, I think it's this one. Let's watch together. Sometimes I don't have all... Sorry, I'll play it twice. All I had was crab, fried egg, and green onion. It's rare that I don't have cucumbers, avocados, nor lettuce in our fridge, but hey, it happens. Now, this may not have been the prettiest, but the girls say it still tasted good. So that's the goal. Okay, so one more time. I make onigiris for the girls to take to lunch once a week, but sometimes I don't have all the ingredients and I have to work with what I got. So on this day, all I had was crab, fried egg, and green onion. I added free pocket and kiwi mayo. It's rare that I don't have cucumbers, avocados, nor lettuce in our fridge, but hey, it happens. Now, it may not have been the prettiest, but the girls say it still tasted good. All right, so I'm calling it a seaweed sandwich. So we need two ingredients that are cooked. The rice can be leftover rice. I think it's even better with leftover rice. Hello, I am. Excuse me, because if you have freshly steamed rice, the heat will go through the seaweed papers. And then you need an egg. So I'm going to make two, one for each of the boys. Hello, Beto. So let's go ahead and start with the rice. I just have some really basic microwave rice. I think I got this from the dollar store. Y'all know me. Let's see. So if you have takeout rice leftover, if you're African or Caribbean or Asian, like my family's African, there's always a pot of rice somewhere. But this just came from the Dollar Tree. So this is already cooked, long grain white rice. I'm sure it's not authentic, but I love showing you all some really simple recipes. You can see here, it just says microwave 90 seconds in the pouch. I'm going to go ahead and start with the rice, because it's going to get hot when I microwave it. And I want that steam to escape as much as possible. So you can see here, it says squeeze first. So I'm doing that. We want to separate the clumps. And we're going to tear two inches to vent. Some of y'all were with me before when I forgot to vent. And we had a, I think it was a cauliflower explosion. We got Sheila in the house. Oh, oh, oh, oh, Sheila. I love it when you come to class, Sheila. Hello, Sheena is here. We got a Sheila and a Sheena. All right. So number one, squeeze. We just did that. Number two, tear two inches to vent. Let me read it before I tear it. Microwave for 90 seconds and then remove. All right. So obviously, if you want it served hot, you would cook this towards the end when you're ready to plate. And again, the rice is already cooked. We're just going to microwave it. So 90 seconds. And we did vent it this time. I had a moment, somebody used the microwave. There's a spill in there that was not wiped up. I am not happy. But you didn't ask me that. Let's carry on. All right. So next, we need two eggs. So we're going to pan fry some eggs. We're going to do like a soft fry. I like a jammy yolk. If you like a runny yolk, then you would undercook it. Shira says, do you pin curl your hair? No, just a roller set. You could undercook it if you like it really set. If you like a hard fried egg, then a little bit longer. But you could do this to your liking and your level of doneness. You saw it in my look. Yeah, y'all. I'm going to take that tray out. Boys, we love them. All right. My late mother-in-law said, wipe first. No, wipe now, scrub later. Meaning, if you make a mess and you see it, go ahead and clean it up. Do not leave it for someone else to find. And do not leave, because now we've got to scrub it up. Somebody's got to scrub it. Anyway, hello. I am Loni. Thank you so much for being here. We got Loni in the house. Thank you so much for being here. All right. So I'm going to get a little skillet. And I'm using a small nonstick. For me, this will kind of keep the egg from spreading a little bit. And I'm just going to put, let me go ahead and turn this on to medium. You could do egg. I mean, egg. We are going to do egg. You could do olive oil. That's what I'm going to do. Coconut oil. Whatever oil. Butter. I am not the food police. Just do what works for you. Since I'm cooking for the boys, we're going to just use this olive oil. I'm your substitute teacher, because I cook with sugar substitutes, dairy substitutes, and gluten substitutes. So I have a special coconut oil for me. But we just want to get this fried up. Let me get a couple eggs. This could be made with, like, leftover eggs. Let's say you cooked some fried eggs. You didn't get to all of them. This is a great way to reconstitute leftovers. That's what my mom used to do. I am the daughter of a retired home science teacher, home economics teacher. And mom was great with leftovers. All right. So I'm going to turn this down a little bit, because I want to cook it kind of a little bit low and slow. Now we're going to crack this into the skillet. And we want to keep that yolk intact. If you crack it up high and it drops flat, then you can crack the yolk until we want that beautiful yellow, at least for the onigiratsu. All right. Now I'm not going to season it, because we're going to use seaweed wrapper. We're going to use furikake seasoning. So we're going to have, and then the Kewpie mayo. So we're going to have a lot of flavor in here. So we're just going to cook the egg. Get that flavor in your ear. All right. So I'm going to let it do its thing. While it's doing its thing, while y'all are watching the egg fry, I'm going to get my assembly station together. Hopefully it doesn't pop me. Oh, my cable is in the way. All right. So I'm just going to let it do its thing. Let me get a, I'm going to turn it down. I'm just going to let it continue to do its thing. All right. So I've got a cutting board. Now, if you watch the way Mama Cole does it, you need a layer of plastic wrap. And the plastic wrap is going to help it stay intact. Because once we put all this filling in here, it's going to be kind of overstuffed and we want to keep it together. All right. So I have some regular cling wrap. This is just from Kroger. So I am actually going to do over the entire cutting board. So I have lots of extra space to hang over. Thank you, Felicia. I appreciate that. Thank you for the gifts on TikTok. All right. So see if we can get a long piece without it wrapping up on itself. All right. Maybe a little bit more. One moment. Okay. And I am just going to, because cling wrap, y'all know, is one of those things. I'm going to tuck the overhang. Oh, you can't really see. I'm going to tuck the overhang kind of over the side here for some extra stability. Good. And then do the same thing on this side. Okay. Let me straighten this out. There's got to be an easier way with cling wrap, but see if we can salvage it. All right. So this is what I was trying to do, trying to cover both sides. So let me take the rice out. Let's see if it's still kind of hot to the touch. We got Matea in the house. She said, hello, good evening. You missed me. What are we doing tonight? We're doing the furikake. I'm sorry. I call it the seaweed sandwich. All right. So I'm going to turn that up just a little bit. Okay. Rice is still very hot. So I'm going to open this to try and get some of this steam out. So you all can see our rice is really hot. I'm actually, to let it cool down, I'm actually going to put it like on a, let me put it in a bowl. Still kind of soft. I put a top on this so we can set that yolk just a little bit. If you like it running, you could take it out, but I'm just going to go a little bit covered. All right. So we have the microwave rice. I'm just going to fluff it up and let some of the steam come out. That'll destroy our onigirazu if it's too hot. All right. So a little science for you, just increasing the surface area, give it more contact with the air. Let some of that heat escape. But if you have leftover takeout rice or day old rice, even better. All right. So this was just steamed in the microwave from the Dollar Tree. Okay. So letting this do its thing and then we'll cook one more egg. So now we are going to assemble. I'm going to try and do one and then if it's good, we'll do the other one. Hello. Is that Joanne Levin Style? Hi, Joanne. How are you? Ria was here today and she got me styled. One moment, y'all. I can't tell you how I know Joanne. We have somebody very special watching on Instacart. She's a stylist. Y'all please go check her out. Joanne Levin Style. I got an invite to Polo in London. I'm going to the Cartier Polo Semifinals next month in Surrey. And so Ria was over here today. Paper Doll Factory is my stylist. Y'all know I struggle. And I have an event in Nashville actually Thursday. So she got me set up with my boots and then I got a very beautiful dress. If y'all want to see it, I'll give you a peek. Dress and fascinator and everything. So I was thinking about you. I hope you're doing well. All right. So our egg. I think we're good. Marcus likes us a little bit runny. Let me let it do just a little bit more. All right. So first layer is just plastic wrap. That's going to help us keep our onigirazu intact. All right. So next we need the bread, which is the seaweed. So you often get these in your Asian section of your grocery store. I think they're called nori sheets and they're only like 10 calories each. So these have been approved for me, but it's basically like a square of seaweed. All right. So I'm going to set this down on the cutting board. Hopefully you all can see. All right. Our egg is looking good. It's starting to cloud over a little bit. I want it just a little bit more set. Okay. So next we need a container to put our ingredients in. And then we're going to turn it over inside the seaweed sheet. All right. Oh, the taste is that is beautiful. Thank you. I just have my 25th college reunion, and Rhea got me styled for that. I have other skills. Style is not one of them, but I have to hire help. Y'all see? Okay. Hold up! Semi-emergency. Let's take the egg out. One moment. Did I tell you I'm not a... Did I tell you I'm not a real chef? Okay. So we have one egg done. That was a lot. We're going to do the other one. Oh, my God. Popping everywhere. All right. We still got a little olive oil in the pan. I know. Careful. Hello, A Diary of Delos. Hello, K-Dill. Y'all, the egg was exploding on me. All right. One more egg, and we're going to crack it close to the pan so we can keep that yolk intact. And I'm just going to put the top on it so it can kind of steam on low. All right. Y'all know those cooking shows where everything is perfect and nothing goes wrong? This is not that. Super Scenario says this is going to be you when you grow up. Well, come on in, sweetheart. Okay. So we need a little bowl, and the bowl is to help us layer all of the ingredients. Okay? So I don't have, like, if you have Tupperware or plastic to-go containers, the little small ones, that'll work. I'm using this little ramekin. So we're just going to go in in the same order that Mama Cole is. So the first thing she does is rice. Rice, rice, baby. Now, our rice is still a little bit warm, but it's not nearly as hot as it was before. So I'm going to scoop up some rice in the bowl. So almost like you're making a parfait. Think of it like that. So we're going to put rice in this first layer, and I'm going to kind of mash it down with the spoon so that it's flat. I really need a bigger container, but this is what we got. All right. Let's check our egg. I think it's doing good. It's still a little jiggly. This is my non-scientific way of checking the yolk. See how it's still kind of jiggly? I want it a little bit more set so when we cut it in half, it doesn't just run everywhere. Makes me nervous. Okay, so first thing is rice. We've got that, and then she uses the furikake seasoning. Hello, Harley. Furikake is a great Asian, like, salty, savory, a little bit sweet. Let me show you. I think I ordered this online. You all can see here it's got like seaweed pieces. Let me take the whatever this thing is out, but I don't think I can. But you can see here it says rice seasoning. This gives you that umami. It gives you that sushi flavor, if you like that. All right, so we're going to sprinkle that on directly onto the rice. Oh, man, I didn't mean to turn it over. Hold up. We got another issue. I don't want to burst that yolk. Let me just do this. All right, so we have two eggs. One flipped automatically by accident. All right, so let's move this so everybody can see. And now all we do is assemble. So this can absolutely be like a no-cooking recipe, if you already had the eggs and the rice. All right, there we go. Hello, Dirk is here. We got Bella's here. Dirk is here. Dirk TooMany says, hi, Maggie. So happy for your success on YouTube. Thank you so much. We got cold family values just in time, y'all. Please go over to Instagram and say hello to cold family values. All right, we are ready to assemble. We have our rice. This is just microwave rice from the dollar store. We have two semi but not exploded eggs we fried. This is the recipe. The original recipe creator is watching. So you all, we got to make sure we do this right. So we have our cutting board. We have our plastic wrap. And we have our nori sheet, our seaweed. All right, so layer number one. We put a little bit of rice in here. We packed it down. Hello, official honor. All right, so next, she does the furikake seasoning. And if you all are watching on YouTube, you can see where this is the goal. All right, so in case you missed it, we're doing rice, seasoning, mayo, imitation crab, egg, green onion, and rice. All right, and we're going to put it inside the seaweed sheet. Roll it up, fold it up. Plastic wrap it, cut it in half. And this is the goal. All right, can we do it? Barber builder, can you fix it? Barber builder, yes, we can. Tell me you're a boy mom without telling me you're a boy mom. Hello, James is here. Okay, focus, Maggie. All right, so we have rice. We have our furikake seasoning. I'm going to sprinkle that on. Y'all can see it's got seaweed. It's got like some sesame seeds. You can do a little or a lot. And then what else did she do? I think the mayo. All right, Cole Family Values. I'm so glad you're here. Hello, Mama Chan. We have this Japanese Kewpie mayo. Can you let us know what's the difference between Kewpie Japanese mayo and regular mayo? And if you want to come over to YouTube, I will drop the link. Or you can just tell us in the chat. If anybody wants to talk, you can be camera on or camera off. But I'd love to know. Mama Chan says, I'm Nina's grandma. I love mom. I am making your daughter's recipe. So I'm trying to make you all proud. All right, I got two teenage boys. So let's see what we can do. I would love to know what is Kewpie mayo. But we have it. So we're going to put this in here. And we're just going to squeeze it. I guess you can do as much or as little as you like. Okay, Cole Family Values says, Kewpie is a little sweeter than many other mayos. Wonderful. All right, so we have our mayo in here. Mayo. And then now the imitation crab. This is what I was missing last time. So I did it with salmon. That's what I have. But you can use whatever you have. All right, so I got this at the dollar store as well. We have imitation crab. You can use real. But this is like fish and some other stuff kind of put together. I don't know, but it's good. Hello, beauty love. So we're going to just tear this open. All right, is there water in here? All right, I want to keep it away from the seaweed so it doesn't mess it up. Let's put it on the plate so you all can see. All right, so I'm going to show you what this looks like. I've never used this before, so I'm just going to take a piece out, a couple pieces out. Let's put the whole thing in here. Okay, so hers, is it rolled up? Oh, I see. It's kind of like folded in on itself. I don't know if y'all can tell, but it's okay. I'm just going to kind of tear it apart because we're going to layer it flat in the onigirazu. All right, so I just kind of separated it a little bit. So let's put this in our bowl. Let's put the crab in there, the imitation crab, but it's real today. And I guess you could do as much or as little as you want. I'm making two, and you know with two kids, you want to make it exactly the same. You don't want the other persons to be more. So we have our crab meat in here, mayo, crab, egg. All right, so we did the egg. I've got my fried egg. It's still a little bit soft. All right, so I'm just kind of tucking it in there. And then she did some green onion. I have leeks, but that's what we're going to do. Hello, beauty love. Hello, future president. Thank you so much for being here. All right, so if you have green onion, go for that. This is what I had in the fridge. So you need a little vegetable. If you heard in the video, Mama Cole said that she didn't have, I think like avocado or cucumber. You could add any other vegetable that you want. So I put some green onion, green onion on there. And then I think we're going to top it with rice again. And now we're ready to assemble. All right, so let's go in with some more rice. And I'm just going to kind of pack it down. All right, so you can see we've got our layers in here. And I'm just using the spoon to kind of flatten it. All right, so this is the part that makes me nervous. Now I'm going to turn this over on our seaweed sheet. And hopefully it stays intact. All right, count to three. One, two, three. All right, now I don't think I have to tap it. If I lift it up, it looks good, y'all. Let me show you. I'm excited. Watch me mess it up. All right, so this is what we have so far. Now the whole family value says yay. Now we're going to try and fold it over. And she just did it like four corners. The volume is here. Jessica's here. Y'all are excited. I'm excited. All right, so we're going to go like this. And then like this. And then like a gift like this. Can y'all see? Okay, make sure everybody can see. And then like this. And then this is what the plastic wrap is for. Now we're going to just really wrap it tight with the plastic wrap to keep it intact. All right, and then she kind of made it into like a little softball. Okay, we're not throwing food. I love bottom line with food. All right, so I feel like I got one done. Let me do the other one so the boys can come sample at the same time. All right, so we got one. Let's do it again. Let's put that right here. It's not going anywhere. So plastic wrap. And I'm kind of making it longer than the cutting board so I have extra space. Okay, then we have our seaweed sheet. And some of Mama Cole's recipes. Thank you. Hello, Lulani. Some of Mama Cole's recipes. She'll do two of these seaweed sheets. And I think I just got these online. Walmart, not sure where. But you can get them in lots of different grocery stores. All right, I don't know which side is supposed to go down, but that's what we're doing. Back to our container. All right, we've got our microwave rice. We're just going to scoop this up. Again, this can be takeout. And the key, you all, is to flatten it down. All right, because we want to get those beautiful layers. So I'm just using the spoon to kind of flatten it down. Then she did the furikake seasoning. All right, then she did the sweet Japanese mayo. That one can kind of go anywhere. Then she did the imitation crab. Someone on TikTok said it's Paulite. Hello, CV. All right, so we have our crab going in. Beauty Love, is this dish supposed to resemble a rice crab cake? I'm calling it a seaweed sandwich. I think you could... Let me just get all this in here. I think you can do anything. There's so many versions, you all. I've done it with... Salmon was really good. I did it with canned crab. I didn't really love that too much because it was just so like little piecey-piecey. You want some structure to this. All right, so we have our imitation crab. Hello, Carly. I'll show you the video one more time. Let me get this done. So we have our imitation crab. And then we have our... What was next? Imitation crab, egg, onion, more rice, and then flip. All right, imitation crab, egg. So we have our egg here. Kind of spread a little bit, but got our egg. Going in with our green onion or leeks. Whatever you have, any vegetable, cucumber, avocado. And then we're going to top it with some more, the last little bit of rice. So this could be a great throw it together. I'm sure if you want some heat, you could do like, what is this? Sriracha. All right, so it's kind of a little bit big. I'm going to press it down with the spoon. Try to pack it in. So when I dump it over on the seaweed, hopefully we have those layers. All right, I always get nervous. All right, the key is to commit. Once you flip it, you have to keep it right there. All right, so we flipped it over. Let's see. All right, so this one's kind of tall. Now let's try and fold it up. If it won't close, you could put an extra seaweed on top here. Now we need the plastic wrap to really get in there. Wrap it up tight. Looks so yummy. Okay. All right, and then you saw her in the video. She made it round. All right, so now we're going to cut and we're going to call the boys down to taste and serve. This is what I'm hoping for. I'm a little nervous. All right, so we got the first one here. We got the second one here. So we have two seaweed sandwiches. Okay, thank you, it's just... All right, so let's get this cut in half. This is the other part that makes me nervous. I know, drum roll, right? All right, because once you start cutting, you need to commit. The substitute crab looks good. All right, so... All right, so here's the first one. Not bad. Yolk looks a little bit set, but not bad. Okay, and then here's the second one. Can y'all see? All right, let's go in for the second one. Then I'm going to plate it for the boys. Let me move this out of the way so I don't knock it over. Thank you for the hand claps, cold family values. When you have that plastic wrap on here, it kind of makes it difficult to cut, but... All right, I hear footsteps. Like I told y'all, they always come down when the food is ready. Let's clear everything up. Let's plate. Looks just like the cold family. All right, we did it. Okay, let's clean up. Let's take a picture because the gong gongs are coming. And y'all know with the boys, I just cook and sit back. All right, uh-huh. All right, so... It looks good. It looks good? Okay, let me see if I can put it on a plate that looks semi-authentic. I know you don't even care about a plate. I need to get a picture. All right, we're not even gonna do plates. I have no idea what's on these, but I think they look cute. So we're gonna put one here and we're gonna put one here. All right, let's move everything. So for those of y'all who just hopped in, this is what we made. And I think we did it. Let me go get your brother before you... Somebody's lurking. Y'all know how they do. All right, so we stacked everything up and then we cut it. We did a good job. Okay, this is how my channel started. I would just cook what I was making and then post the finished product. And then people would say, did you make that? And I'm like, yeah, I made that. So now, now I just go live to show y'all how I made it. All right, so when you all see these on my page, you'll say, yes, we made that. We made that together. Okay, so one is upstairs, one is circling around. I'm gonna go get the boys and let them... Well, Alex, let me go get your brother. All right, so I think it looks really good, y'all. Let's see what the boys say. All right. Thank you for the hand claps. Thank you, Kool. And thank you, Brahim. Well, Alex, you want to come try yours? Can I get your brother? Or do you need to... All right, you want to introduce yourself? All right, two boys, 14 and 16. Please say who you are. Let me get the other one. I'm just filler, man. My name is Alex. I'm her youngest son. My birthday is June 3rd. Next Monday, same day I start my job. Same day my mom leaves. So it's gonna be awesome. I just want to stare at the microphone before I start. Oh, you waited? Thank you. Your brother's coming. All right, so like I said, we were supposed to go to a Japanese restaurant, but the Japanese restaurant had to come to us. No, I'm not moving anywhere. Oh, look at this. Thank you. What does this comment say? No, no, no. She's going to Egypt. Oh, all right. Here comes the other one. Thank you for the congratulations. All right, so let me let you see the boys, and I'm gonna stand back. So this is the 14. Put that back. And this is the 16. You want to say hi? Okay, this one is for you. This one is for you. It smells nice. Smells nice? Okay, go for it. Can you let us? What do you mean? You just eat it like a sandwich. This is what it's supposed to look like. But it's random. You have to take the plastic off and take a good bite. There you go. I think I see a smile. Okay, no commentary. They say he's off camera. The recipe creator is watching. They want to know what you think. What is your feedback? Any words, any description? Oh, Instagram, they can't see you. There you are. How would you describe it? I like it. You like it? It's like breakfast, but... Okay. It's like breakfast, but Asian. They want to see Marcus. Oh, Marcus, will you let them come see you? Marcus! This one. So Marcus, can I tell them? About what? About this. Why do they care? Today was Marcus's first day at work. He's a lifeguard. So I wanted to make a... I wanted to have a celebratory dinner, but... Thank you. You're welcome. So would you add anything? A little bit of salt. Hot sauce. Hot sauce? Okay. You want some sriracha? You want some soy sauce, Alex? Or coconut aminos? I just put some salt. Okay. So Marcus wants heat. Nine out of ten. Okay, wonderful. I like that. Okay. I've been making a Greek yogurt parfait. Do you all want to try my Greek yogurt parfait? Yes. Okay. You want one? Okay, would you like one? Strawberries, blackberries, or both? Both? Okay. So let me give you all a substitute. Thank you all for the hearts. They say, woohoo! It's good? Okay, I have to show you how to make it. They like it. So let me give you guys some substitutes. Soy sauce is what I would use, but we don't give soy to the boys. So we use coconut aminos. So if you want the substitute for soy sauce, if you want a little bit more of that salty flavor, that's a good substitute. So the onigirazu was a hit. It is gone. How many of those could you eat? Three. Three? How many can you make? How many can I make? Y'all see what happens over here. Do you want another one? I only have jollof rice. Parfait? Okay. So we are going to continue on with part two of the cold family values. How many can I make? Y'all see how it is over here. They say congratulations, Marcus. They went in for a second and third bite. Yep. Thank you. See, they're proud of you. So. It is called nori. So since the boys are still hungry. No, I don't play any characters. This is me. What about soy sauce? You want some soy sauce on it? Are you not? I said I am a character. You want any coconut aminos? This is what you can do. You could put it like in the bowl a little bit and then just use it like for dipping. Marcus is going to demonstrate. Dunking is also an option. Oh, my gosh. Here and clean the floor, please. Okay, so it was a hit. We love these. You can make them vegetarian. You can do meat pescetarian. Can you get that, please? Um. Put this off on the floor. You got it. Thank you. So now we're going to move on to something sweet. We had something savory. I'm going to make you all. If you've seen, I did a little real. So thank you, Cole Family Values for the recipe. Thank you, Mama Cole, for all of the inspiration. Thank you, Grandma Cole, for being here. And thank you, Mina. I think I saw her on one of those little kid cooking shows. Y'all, please check out Cole Family Values. Mina makes official. I believe it is. I'm just, you know, those of us who love to eat. We are team greedy. We like everything. So the onigirazu is gone. I'm going to make some Greek yogurt parfaits for the boys. I've been snacking on these. It's really simple. Another no cooking recipe. So we're going from Japan to Greece. Buckle up and come with me. We got Lorenzo in the house. Hello, hello. Thank you so much for being here. Cole Family Values says this was awesome. Thank you so much. We love you, Maggie. I love you guys, too. Thank you. Thank you for the recipe. And thank you for coming in and watching mine, too. So very, very exciting. Okay. We'll go about 15 more minutes. I'll make a parfait. I like to keep my streams at about an hour. Then we'll let you all have your evening. So really simple. If you want, this could be a breakfast. This could be a snack. Really hearty. Gary says you're going to make them. Absolutely. You could make this for a meal. Or you could make this for a snack. So let me show you what I'm what I've been doing. So we need here. Actually, I'm going to use the same containers. When you're doing one of the keys for the onigiratsu, as well as the parfait I'm going to show you all, you want to have a container that's kind of square, as opposed to a container that's kind of rounded. Because that way, when you turn it over, you have that beautiful stack. So you get those layers. Not the end of the world, but just sharing. All right. So let me rinse this one out. It was a hit. So if you like Asian flavors, sushi, those kinds of things, you can make it as hearty. And the boys said they would eat three of them. We got Lauren in the house. Y'all know Lauren is our travel agent. We have a Maggie meetup cruise, Miami to the Bahamas in November. You all can go to teachablemomentswithmaggie.com. Or Lauren, drop the link. All are welcome. 18 and up. As you all said, you want to do an adult cruise. So we will be sailing Virgin Atlantic. Last year, we did Royal Caribbean, and it was amazing. All right. So let's get one more of these. All right. So the first ingredient is Greek yogurt. And here's the thing. You want the full fat, thick Greek yogurt. I know more calories, but a little bit goes a long way. When I was in Greece last year, I had the real Greek yogurt with their spoon sweet. I'm telling you, it's incredible. Trust me. All right. So this is what I have. This is the Cabot brand. You can see this one says 10% milk fat. Most yogurts like nonfat are like zero. I think some of the ones that are full are like 5%. So this one is thick. You can see here, it's not the pourable one. Like it doesn't even come out. You really got to get in there and like put it. All right. So we're going to spoon up some yogurt. You all can see this texture here, like thick. All right. I'm going to try and make these the same. Same thing like we did with the onigirazu. I'm just going to spoon it in and I'm going to use the back of the spoon to smooth it out. So you have a nice little layer. So when you go down with the spoon, you get a little bit of everything. All right. It doesn't have to be perfect, but we just want to kind of fill up those gaps. All right. Cruising for me is here. Thank you, Lauren. All right. And then we'll do the same thing over here. All right. And you could tell the difference. This is not Go-Gurt. All right. This is the real thing. Shout out to Go-Gurt, but this is not the runny one. All right. Next for sweet, you want. I'm going to use honey. Hello, bro. Hello, lamp. You can use agave, sugar-free syrup, maple syrup, whatever you want to want to. Oh, thank you, sir. I appreciate that. Yes. Lauren has dropped the link to the cruise. Y'all can go take a look at the itinerary and all that we're going to do. Next is honey. All right. So I have this 100% raw and unfiltered honey. Use what works for you. Go to the farmer's market. Go to the grocery store. Get whatever you like. So I do drizzle like a nice little layer on here so that it covers kind of the whole thing. And if you need to roll it around, that's fine, too. And if you're, you know, vegan, I don't know what to tell you because I guess you could do a coconut yogurt, maybe. I don't know. But we love everybody. All right. So we have yogurt and we have honey. Next, we're going to do some granola for crunch. If you have some granola cereal or some cereal, you can crumble it up. That works, too. So I have some granola. I just threw this together. So we're just going to sprinkle some. Oh, we're going to sprinkle some on top of both. So we have a nice little crunchy layer on top of the creamy layer. On top of the sweet layer. See how it's coming together? This could be a wonderful little dessert, maybe for date night or family night. You don't have to spend money. You can make a lot of this stuff on your own. All right. So we have the granola. But wait, there's more because I'm team crunchy. I have a little handful of walnuts left. This could be almonds. This could be pecans, peanuts. We're just going to put a little bit on here and then do the same over here. OK. Oh, there it is. I knew I dropped one. All right. So so far, what do we have? We have yogurt, real Greek yogurt, the thick stuff, honey, granola and walnuts. All that's left is fruit. So the boys wanted both. I've done a blackberry version and a strawberry version. You could do raspberries, apple, whatever you like. So I am just going to rinse these off in the sink. They're fresh and really juicy, naturally sweet. If you have some fruit, you don't want it to go bad. This is a great way if you've got picky eaters, mix it in with stuff they already like. So if they like little ice cream sundaes, this is a great way to give them the good stuff without saying eat more fruit. All right. So this is what we have so far. And then last, we're going to do some strawberries and then let the boys dig in and then we'll dismiss or be done. All right. Got some strawberries. So I'm just going to take a couple of these and we're just going to do a quick little cut. We got Ecopone in the house. Hello, everybody. Thank you so much for being here. All right. So let me take a couple of strawberries and we're just going to rinse these off and then we're just going to dice them up. Hello, everyone. Thank you so much for being here. Ecopone is cruising with us. He cruised with us last time. All right. So I'm just going to take off the tops and then put them flat side down, which makes them easy to cut. And you can make tea out of these or you can eat it for digestion. So we're just going to slice and then quarter slice and then quarter slice and then quarter. All right. Then we're just going to go down. Doesn't have to be perfect because it's just going to top our little parfaits. If you don't have something, if you don't have time to cook something, but you want something kind of hearty. This is great because that Greek yogurt, you know, if you can have dairy, has so much protein in it. But even if you're sensitive to dairy, I have heard I am not a doctor. Something about the yogurt, like the body tolerates it better. Hello, moment than just the milk. We got Ray Max Kitchen and Grill. He says, hi, Maggie, do you have a cash app? I sure do. Thank you so much. It's just dollar sign and brown. Y'all are such a blessing to me. You can scan that little logo as well. I appreciate it. Oh, yes. Yes. YouTube takes their cut, but I'm just happy to be here. I'm gonna be cooking anyway. So I figured I'd cook for y'all. Thank you so much. So it's just M Brown. Margaret is my name. Maggie is my childhood nickname. All right. Let's dress these up with the strawberries. And then call the boys back over to enjoy their dessert. You can do that in like 10 minutes. Oh, here come the gong gongs already. Y'all already know. You could do whipped cream if you wanted to. But this has been kind of my go to. A little red, white and blue. Shout out to Memorial Day. Oh, boy. Is your brother still down here? No. Is he down here? No. All right. So we have our parfaits. Let me go get the gong gong. Let the boys. Yes, that's what y'all are. The greedy gong gongs. And then let the boys tell you what they think. Oh, thank you. Oh, yes. Ray Mac's in the house. Y'all know we did a collab with Ray Mac. One of the first ones. I'm so grateful. All right. Um, give it a second, please. Let me get your brother. He disappeared real fast. Marcus? You already had a spoon with you? You won't even let me, excuse me. You won't even let me, uh, no. All right. One for you. There you go. Marcus. Excuse me. All right. Step aside, Alex. Let me know what you think. Why is the food on the floor? All right. Um, it's light. Okay. I like it like a snack. Okay. Looks great. Thank you. Honey always had a weird taste, but I like it. Mm-hmm. All right. Go ahead and take that bite. No, I'm just going to show them the cross section. So you all can see when you get in there, you have your strawberries. You had your yogurt. You had your honey, everything in there. So when you layer it like that, when you go in with your spoon, you have, um, Molly Wood says, why can't the boys have soy sauce? You don't want to give soy sauce to men or boys, or I think even pregnant moms. It just promotes estrogen. And we have two very manly boys here. So the substitute for them is the coconut aminos. Okay. So this gives you the soy sauce experience without soy. What do you think? How would you describe it? Alex is stirring his up. Can I show you? Go ahead. Thank you. You're welcome. All right. So we got it stirred up here. Got a little crunchy. Got a little creamy. Got a little everything. Any thoughts? What yogurt is this? It's a plain Greek yogurt. Full fat. So you can see how thick it is. So this is going to give you the protein. That means it'll keep you fuller longer. Right? Yeah, this is good. So this is me and the boys. Thank you so much for supporting Alex Marcus. School is out. So you'll be seeing them a lot more this summer. I'll be cooking a lot more because they never not hungry. But I love them and their appetite. All right. What were you going to say about it? Because we're getting ready to end. I put more honey in it. More honey? Oh, you already put more honey on it. Okay. Was it sweet enough for you or? Yeah, it was good. It was good? I liked it. Okay. Ah, Marquita said you didn't know that. Yes, absolutely. We all learn together. All right, everyone. So today is Tuesday. I make food and femininity content. So this was the cooking stream. Tomorrow, Luke Kaseley and I will be back on a femininity stream to react to another TikTok video. All done. So, okay. All gone. And there's that. So make the onigirazu. Thank you to the Cole Family Values for the recipe. The boys really, well, I don't know if they really loved it. I think they did. It's gone. So we had the seaweed sandwich and then the parfait. All right, everyone. Thank you so much, TikTok. Yes. Bye, everybody. All right, TikTok, dismiss. Hold up. Y'all know I don't know how. Thank you. Thank you, DeRay. And thank you, Mep. But we're going to go ahead and dismiss on IG. Yeah, I'm having problems. Yes. No soy for boys and pregnant moms and men. All right. So just in limited amount, but especially growing boys, teenagers, you want them to have as much testosterone. At least I do. Can't speak for any other moms. All right. Yes. All right, everybody. Thank you, Ray Mac. Thank you so much for being here. Let me see if I missed anything. Because, y'all, don't worry about it. No, no, no. I need to talk to you about tomorrow. All right, everybody. Mom duties call. Aw, thank you so much. All right, everybody. Class dismissed.