Making Meals with Meka! is live! | Shrimp Scampi

Wednesday everyone. Welcome to making meals with Mika. We are live and in the kitchen. Today I have a classic favorite that we're going to be cooking. We are making shrimp scampi. This is that classic delicious luscious seafood dish that consists of sautéing some shrimp in this beautiful garlic herb lemon sauce and then we're going to toss it with some pasta. A very classic dish and this is really easy to make. People don't understand how easy this dish is to make. Now in the restaurant a single order of this will cost you anywhere between like $35 to $40 depending on where you are and all of the ingredients that I got today were $25. So I'm going to teach you how to make this dish and if you have a family of four or more or even if you're cooking for yourself it is worth it. So what you're going to need for this you are definitely going to need some shrimp because this is shrimp scampi. Now I have the raw deveined shell on shrimp and we're going to peel these and I'm going to butterfly these but you want to make sure you have the raw shrimp. Now there's that when you go to the grocery store you can get shrimp two kinds of ways. You can get them raw you can get them cooked. The cooked ones are going to be pink right. You don't want those for this recipe. Those are the shrimp that you get if you're going to eat like some shrimp cocktail or something like that but because we're cooking these shrimp you want them to be raw. All right so this is the main the main character. All right you also are going to want your pasta. I am using linguine because linguine is my favorite cut of pasta. All of my dishes are 100% totally customizable. So if you're not a linguine person let me show you. Linguine is basically a thin flat noodle okay. Three of these equals like one fettuccine noodle right. So this is what linguine is like. It's thin and it's flat and it's delicious. It's my favorite but you can substitute this for spaghetti. Spaghetti is often used in shrimp scampi or any type of noodle that you want okay. We are not going to discriminate on your noodles all right. And then the sauce is just so easy. We are using some shallot which are really really kind of sweet versions of onions. We have some fresh garlic. We are going to use some butter which is really important. We also have some lemon okay. And we have some parsley. You're also going to use some chicken stock or some white wine. I am going to use chicken stock in this recipe but I'll show you how to use the white wine. And then that's pretty much it. So let's get cooking. Oh you know what we need some Parmesan cheese. Hold on one second let me go to the refrigerator and get that Parmesan cheese. I always forget something guys. This is what happens when you cook live. Okay so I have my Parmesan cheese. I have it right here in the block. We do not use shredded cheese. You guys already know that okay. We do not use shredded cheese. So what we're going to do now is we are going to start prepping our ingredients because this really does go really really quickly okay. I want to say welcome to everyone is just tuning in. You're making meals with Mika. I just went over all the ingredients for our shrimp linguine and we are about to start prepping everything. So I have my hot water okay. My water is on because you're going to cook the pasta first. But then let's just prep our ingredients. If you've never hung out with us on Wednesday welcome welcome welcome and it's a whole little party. So I'm going to as I'm cooking I'm going to give you little tips and tricks on how to cook certain ingredients. I always go to the comments and say hello. So let me just take this time right now to say hello to everyone that's in here. My brother is in here hello. My boo is in here hello. Hi guys I got my A1 day ones. They show up every single Wednesday so I'm so grateful for everyone and I'm just gonna go back and forth through the comments and then like in the middle of the show I always like to do like a little shout out because it is so amazing to see where everyone is tuning in from. So on the stove I have the chicken stock just kind of being warm and we're going to use chicken stock in this recipe instead of white wine. But if you want to use white wine you can use white wine. So what I'm going to do first is I am going to the shrimp are right here and I do want these to get a little bit room temperature. They're really cold right now they're raw nice and de-thawed. We're gonna peel these in a second and season them but before we do that I am just going to chop our vegetables. When I tell you that this recipe comes together so quickly when people think of like seafood recipes I feel like they can be very intimidating so a lot of people don't cook them and my goal is to take these intimidating recipes and show you how easy they are and anyone can cook them okay. So I am right now I am slicing the shallot. Now if you want to use onion in place of the shallot you can. I really wouldn't suggest doing that because onions can have a really strong flavor. So we're going to use shallot because it's still going to give you that onion flavor but it's not going to overpower the shrimp because you know shrimp has a very delicate flavor so we want to have everything kind of go together. So I am going to peel two shallots okay and the thing with shallot is it doesn't make your eyes water okay. So I am a fan of shallot because anytime I peel onions it doesn't matter I've tried all the tricks my eyes water all the time. So shallot your eyes aren't going to water so that is a plus okay. Let's see here we have a comment we have Mary Pennington sounds amazing keep up the great work of course God bless God bless you too honey thank you for tuning in to making meals with Mika. Look guys we got cousins pulling up I'm telling you every Wednesday people pull up and we have a great time so we have 20 people that's hanging out with us right now. If you are just tuning in we are making shrimp scampi and it is that classic seafood dish that everyone loves and I'm just going to show you how easy it is to make it at home and it is so less expensive when you make it at home okay. So right now we're just doing the prep work I'd love to do my prep work first because I know that everything is together and then when it when it's time to really start putting things to oh shoot when it's time when to start when it's time to start putting things together I can just everything's already prepped you guys I moved my camera I was trying to get something off camera and I moved and I moved my camera okay we are good Mary thank you so much I appreciate that Mary gave your girl a couple of coins thank you Mary I appreciate that so I am going to do a really small dice on these shallots so what I did was I took a half of a shallot and then I went and I sliced it the lengthwise and I'm going to go in I'm going to slice it again and just get a really really fine dice okay because you want everything to eat very well I'm going to do the same with all of them I hope everyone is having a great Wednesday this is hump day we are halfway through the week you guys yay yay yay yay for being halfway through the week I have my water on over here I'm going to take my water this is my my water for my for my pasta and I'm just gonna put it on my stove it's not heating like it should on a hot plate so we definitely have to make adjustments because I want this meal to be perfect when I'm cooking it for you guys okay so I am going to cook the pasta off of camera but I'm going to show you how it is while it's cooking okay so we have the shallot those are nice and diced all right but then we have our garlic this is actually purple garlic I don't know if you guys have this in the store there really is no difference in taste between like the purple garlic and the white garlic I just like how the purple garlic look and shrimp scampi is really big on garlic so you guys I am going to take like eight cloves of garlic okay we got eight cloves of garlic right here because shrimp scampi has to have the garlic all right let's go to the comments I have someone saying what's up T-Pain oh who knows me by T-Pain only people from college call me T-Pain oh my goodness that is Travis Mathis hi Travis hello Travis is my college oh my god I haven't heard from Travis in like forever hello go IU thank you for tuning in Travis so he exposed me you guys you know I go by making meals with Mika but everyone from my college days calls me T-Pain and I don't know if you guys are like this depending on your stage in life that's what people call you so I have family members they call me a certain thing like they call me Mika and then I have people from like high school and college they call me T-Pain and I have people in a professional world they call me something else so that's pretty amazing welcome Travis if this is your first time here go ahead and subscribe and I hope that you are gonna have a great time we turn up here I have Bishop King says hey sis hello welcome welcome welcome you guys I'm just sitting here chopping our vegetables because when this sauce comes together it is going to be amazing so with the with the shrimp scampi it is really heavy on garlic okay the garlic and the butter that is what makes the sauce so right now I am opening eight cloves of garlic and we are going to saute these in the meantime in between time my water is boiling for the pasta let me show you guys how I cook my pasta okay so this is a little trick all right even though I'm not gonna cook it on a hot plate right but this is a trick to making your pasta when your pasta starts boiling okay not before then we're not doing it before then when your pasta starts boiling that is when you're going to add your salt okay you don't want to do it before then you want to wait until it starts boiling and because if you do it before then you can mess up your your pan actually the salt will erode it so once it's boiling you add your salt we are not adding oil to your pasta if anyone ever told you to add oil to your to their pasta water they are teaching you incorrectly you do not add oil to your pasta water okay because what that's going to do is it's going to cause a film on top of your pasta any kind of sauce you want to toss it in is gonna fall right off do not add oil to your pasta water we're not breaking our pasta do not break your pasta in half that is like the cardinal rule to cooking pasta you do not break it in half we're gonna keep this pasta whole I just take it and I drop it like that and as the pasta cooks and gets soft it's just going to go in okay so I'm gonna leave it like that and put it back on the boiling water okay did you guys take notes did you guys get all that okay I hope you guys got all that all right someone asked what am I making we are making shrimp scampi okay a really easy delicious quick dish from start to finish this dish should take you like 30 minutes now I was gonna take a little bit longer here because I'm gonna give you guys tips and tricks and we're gonna stop and talk a little bit but if you are like mid week and you're tired but you don't want to eat out and you want something good and scrumptious I swear this is the perfect dish from front to finish it takes 30 minutes okay so right now I am chopping the garlic because the garlic is a really big component to our sauce okay I have eight cloves of garlic here all right and I have two little baby shallots and there those are done let's put these to the side let's pull our shrimp out okay so my pasta is over here so I have the raw shrimp okay we're gonna peel these and I'm going to butterfly these now the easiest way to peel these is you can pull them right from the center if you pull it right from the center the whole shell comes off easy peasy you don't have to play around with it and I'm just going to leave the tail on because that's just like the traditional way to cook shrimp scampi is you're going to leave the tail on but look how easy that was let me show you let me show you that one one more time so I have the shrimp right here you're just going to take it and squeeze right here in the middle squeeze and then look the shell comes right out we don't even got to play any games and there you go okay so right now I have about a half a pound of shrimp and these are like 16 to 20 shrimp in a pound so these are these are pretty big okay you can use whatever size shrimp you want it's just up to to your preference so I'm just going to go through and I'm going to peel these I'm going to leave the tail on if you don't want the tail on you don't have to have the tail on but I feel like people love keeping the tail on because the sauce gets in the tail and you can just kind of suck it off that's what I think all right I hope everyone is doing good happy Wednesday everyone I'm so excited for you guys to see how this dish is going to come together I keep looking to the side because I am checking on my pasta you want to cook your pasta according to the directions that's you know on the on the package or on the box and this says 11 minutes so I need someone to to let me know when 11 minutes has passed okay I need you guys to help me out we're cooking this together all right if you're just tuning in we are making shrimp scampi so my shrimp are all peeled these were the vein shrimp and I'm just going to butterfly these I'm going to take my knife I'm just gonna go down the back and not all the way though okay I'm just gonna go until it just becomes big like this okay you guys see that it opens up like a butterfly all right so we're just gonna butterfly the shrimp and I have found that when you butterfly the shrimp they're just easier to eat and they're much more enjoyable and all the flavor just goes into the shrimp plus they look bigger okay who doesn't want your food to look bigger so I'm gonna go through and butterfly these so I have about a half a pound of shrimp here if you are a shrimp lover put a full pound okay if you don't like shrimp then this might not be the recipe for you can you substitute any other kind of seafood I'm pretty sure you can I don't know what you would substitute for shrimp in this instance because shrimp is so you know specific so you're gonna have to like Google that or ask like AI or something but I am giving you the traditional recipe let's go to the comments hello hello hello I hope everyone is doing great we have Biz Hopkins is asking what are we making we are making shrimp scampi you guys and we're making it with linguine okay the traditional dish is served with spaghetti but that's the cool thing about cooking when you're cooking for yourself you can switch it to whatever you want to I'm using linguine because linguine is my favorite type of pasta all right so I just butterfly the shrimp okay now because our because our sauce is going to be you know very heavily seasoned with garlic and things like that we really don't want to season our shrimp too much all right we don't want it to lose its flavor right now I'm just throwing the pasta you guys okay all right so with the shrimp we're just gonna go very very simple here okay we're going to go in with some salt okay just a little salt and we gotta do black pepper all right just a little black pepper and guess what that's it I know you guys thought I was gonna do some more stuff but no that's it easy-peasy we don't want to you know if you want to make this a little Cajun and I guess you could put some Cajun seasoning on there and things like that but any other seasoning that you put on here you're going to alter the flavor of the shrimp and the thing about shrimp scampi is you want it to be just that really nice clean flavor okay all right okay let's get cooking we are all prepped so we have our shallot we have the garlic we got the shrimp um let's get going all right I'm just gonna straighten up a little bit here I hope everyone is having a wonderful Wednesday let's pull out the hot plate I you know I get people um people email me all the time and they're like Mika like why do you cook on a hot plate don't you have a stove I do have a stove however the stove is over there so in order for me to cook on a stove you guys will be looking at me like sideways and that really isn't a great way to watch someone cook so we have our little hot plate cuz I want you guys to see inside of the pan okay so if you're having a good time go ahead give me a thumbs up if you haven't subscribed to making meals with Mika I don't understand why but go ahead and subscribe I have my pasta thing off of the off of camera but I am gonna come and just make sure I stir it so you know it's it's cooking well over here so if you guys see me just turn over here is because I'm cooking my pasta but let's cook these shrimp okay okay all right guys so my pan is preheating all right and with the shrimp we're going to put just a little bit of oil you guys this is avocado oil if you want to use olive oil go ahead and use olive oil I really wouldn't suggest using any type of oil any other type of oil we're just using an olive oil or avocado oil because those are the best oils for you all right and then when you're cooking shrimp you got to add a little bit of butter okay so I'm using one tablespoon of butter okay we're not using margarine we're not using so you think it's not butter okay we are using natural ingredients as much as possible okay so we have we have the butter in this pot and we have the oil the reason why we have both the butter is going to give it that really nice delicious flavor but butter does burn so we're going to use the oil to help the butter get really nice and hot and if you've ever cooked shrimp before you know they don't take that long right you cook these for a couple of minutes and that's all they need so we're gonna put the shrimp in here just let these saute up how is everyone doing today I hope everyone is having a fantastic Wednesday we are halfway through the week so however your week is gone if your week has gone perfectly let's go here's to a more perfect week if your week hasn't gone too great you know we're halfway through if you can turn things around so I'm hoping that the rest of your week gets better all right so far my week has been amazing and I want to spread that with everyone so if you haven't had a great week I am sending you positive vibes so your week can be as amazing as mine how about that okay you got this already smelling amazing in here okay I'm smelling the butter and the oil from the shrimp it's smelling good you know you season this with just some salt and pepper nice and easily I got the little aroma from the pasta that's cooking so we got everything going and I keep turning to the side you guys because it's important to stir your pasta so this is what my pasta is looking like right now right it's not it's not done at all but you just want to make sure that you are stirring your pasta pasta can get sticky and overcooked if you're not paying attention to it so I just do want to make sure that I keep an eye on my pasta because I don't want to get too mushy because that would not be a good look okay so that's why that's why I'm always over here and this is the magic of cooking live you know you cook live you just got to make it happen all right so let's just turn these shrimp over you turn them over when they're nice and pink okay so these are nice and pink where is everyone watching from this is one of my favorite times during the live I love to see where everyone is watching from because we have people from all over watching this show okay I am representing the Midwest I am in Chicago right now so the Midwest is representing go ahead and drop the city the state the country wherever you are from just let me know I would love to know where everyone is watching from as I cook off these shrimp and we aren't going to cook these shrimp all the way through because we don't want these shrimp to get rubbery so I'm just going to turn them a couple more times and we're going to take them out because we're going to toss them in the sauce later okay so I'm just gonna cook them for maybe how long have these been cooking maybe maybe four minutes they've been cooking and that's fine that's that's that's going to be fine because we don't want them to get rubbery okay so they are almost done and you guys I am multitasking here I am tossing shrimp with one hand I'm keeping an eye on my pasta with the other one and we are going to make this meal come together and I'm going to be so happy when it's time to eat you guys know I get so happy when it's time to eat okay all right it's a time to take the shrimp out it is time okay so we're gonna have a clean bowl and we're just gonna take the shrimp out we're just gonna let these rest okay they smell amazing now to this bowl to this bowl to this pot we're going to add a little more oil if you're just tuning in you're making meals on weekend we are making shrimp linguine so we're making shrimp scampi with linguine I have just put a pan and it is time to saute the shallots okay so the shallot is going to go in here and also some red pepper flake all right we are building the sauce now guys this is where it this is where it gets real okay so I have about two shallot and I'm gonna put about a half a teaspoon of red pepper flake if you don't want that little spice feel free to omit the red pepper flake but I'm telling you go ahead put that red pepper flake in there it just adds a flavor that is unmatched okay and we're just gonna let the shallot get nice and soft along with the red pepper flake and then after that we're gonna put our garlic in there in the meantime let me check on our pasta over here okay you guys see the you guys see how it is like when it comes to this you know you have to multitask when you cook okay that is one of my favorite parts to cooking is the multitasking so off-camera for those of you that are just tuning in I have my linguine because my hot plate really wasn't hot enough to keep the water boiling so I'm cooking my pasta off-camera okay and I mean are we not representing today where we're from you guys know how we do this so please let me know what city and state you are watching from so I can shout you out I'm already I already got the Midwest held down I am in Chicago Illinois right now representing the Midwest now my in this pan I have some oil I have some butter I have two shallots and now I'm going to add the garlic you guys this is a clove of garlic okay this is a very garlic heavy recipe because that is what shrimp scampi is is very garlic heavy we have Gary Fields hello Gary welcome welcome welcome Gary Gary is from Colorado welcome I think this is the first time that we have someone from Colorado hanging out with us welcome Gary all the way from Colorado what's happening okay let's see we have Suzanne Suzanne is from New Orleans hey Suzanne hey New Orleans welcome welcome welcome love to have you here okay we got Colorado in the building we got the Midwest in the building we got New Orleans in the building so is New Orleans considered the South let's have a conversation about that Suzanne would you say New Orleans is the South because I'm not sure we have Jojo has just entered the building Jojo is my friend from South Bend I know what she is representing hello hello hello Jojo welcome you have come to a great time in the show because this is where we do our shout outs so we can see where everyone is tuning tuning in from and Suzanne says yes New Orleans is part of the South so we got the South in the house let's go all right guys so it is smelling amazing in here okay I have the shallot I have the garlic now this sauce is just about where it needs to be so to this pan I am adding some warm chicken stock okay now you can use wine right here I'm just gonna be honest with you guys I prefer using the chicken stock to the wine I feel like when you add wine and you cook it down it it has kind of like a bitterness and I have tried this recipe with wine a lot and I'm just not a fan of using wine but if you want to wine right here this is where you add your wine okay he's gonna cook that down and we're also going to add the juice of half of a lemon do not forget this lemon juice all right this is we need this you guys know that lemon and garlic go together like peanut butter and jelly so I'm adding the juice of one lemon here and then we're gonna bring this to a boil this is almost done this recipe is literally almost done and we're only 30 minutes into the show this is how easy this recipe is I told you guys if you're cooking this on you know the middle of the week and you're tired and you want something to come together this is the recipe for you all right so I'm gonna go check on my pasta I'm gonna cook this until it's al dente and that means that it's going to be soft enough but not mushy we want it to have a little bite okay and I'll show you in a second but it's not quite there yet it is still cooking off camera and which is fine because we have to work on our sauce all right now to this sauce to this sauce we need to season it so it already it already has the garlic it has the red pepper it has the shallot so we are going to season this with some black pepper and I'm not going to add salt just yet because we did add the chicken stock and this isn't this isn't low-sodium chicken stock so I'm not going to add salt just yet all right but I am going to just let all these flavors simmer is everyone following along give me a thumbs up if you are following along if you are enjoying this recipe let me know you guys we are cooking this together if there's something that you are unclear about or you need you know some clarification just go ahead and put it in the chat now we need to make this sauce a little luscious okay so we're going to add three more tablespoons of butter okay and this is going to thicken our sauce and make it luscious now the thing with shrimp scampi is the sauce is supposed to be loose so it's not going to be a really thick creamy sauce you don't want it to be like that it's supposed to be loose but the butter what the butter does is it adds some umptiousness to the sauce okay it just makes it kind of luxurious so I'm going to stir the butter in and now it's time to taste it so I hope when you're cooking that you are tasting your food okay that tastes pretty damn delicious to me right it tastes pretty doggone delicious but it is missing a little flavor it's missing some salt so we're going to add some salt but I always it's like you can always add more salt you can't take salt away so I'm always cautious when you're adding you know salt right you don't want to just add it blindly and not taste it all right so let's check on this pasta I think my pasta is done over here okay it is so my pasta is done and we're going to take the pasta and we're going to add it directly from the pot to the skillet okay yeah it's going from one heat element to the next all right you always want to toss your pasta in the sauce I don't care if you're making spaghetti I don't care if you're making Alfredo whatever you're making please toss your pasta in the sauce do not have the sauce and then you spoon it over the pasta later no the salt the pasta wants that sauce and then here's a little chef tip so we have this starchy pasta water right in order to bring this all together we're going to add okay yes we're gonna add a little bit of the pasta water to the sauce and we are all right I do this with all of my sauces not Alfredo because Alfredo is creamy but with any other sauce you just want to add a little bit of the pasta water let me tell you why because the pasta has been cooking we salted the water first of all right and then the pasta has been cooking so all the starch from the pasta is essentially in that water and what that starch is it's a natural thickener right so instead of this sauce right here being all watery but I'm sorry guys instead of this sauce being very watery and things like that because we added the pasta water it's going to naturally thicken your sauce okay that is a it's a chef's secret all right let's see here so we have our pasta in the sauce all right and then we have that nice and guess what we're going to add back to it we're going to add our shrimp okay and because we added our shrimp we're going to turn this off right and we're just going to let the heat that's already in there finish cooking the shrimp and bring all of this together all right so I'm going to put that to the side and we're going to take some fresh parsley okay and I just take a bunch because this is key we're not just going to garnish this we're actually going to put the parsley in with the pasta that's what's going to make it delicious so you take your your parsley and I just bunch it up in a ball guys all right you guys already know how I cook let me get my knife get my knife right here and I'm just gonna go and make slits can you guys see that make sure you're watching your fingers your fingers are down all right and this is off do you see how it's still boiling which is okay and then we're going to put that the parsley directly in with the pasta and what what that's going to do it is going to add such a brightness to this dish okay I'm just going to give you one oh we're just going to give it a toss oh my goodness you guys if this isn't restaurant quality I do not know what is oh my it smells so amazing in here and this is exactly how we want it to be okay let me move this out of the way so I can give you some insight on how this pasta is supposed to look I'm turn this over so your sauce is very loose but it's not running all right so in here we have the linguine we have the shrimp got the garlic we have the shallot we have the lemon juice okay and we have the fresh parsley and it has come together to make this delicious dish now all we have to do is plate this up so let's plate this up shall we all right of course we're cleaning as we go we're gonna clean as we go it's time to plate this up so I am all about contrast right so we have our light pasta with the green so I want to plate this in a dark on a dark plate because it's just pretty right Jojo says it looks good and it smells good by the way so what I'm gonna do I am going to take a big helping because this is two servings all right I don't know how you guys eat pasta in your house but I like big bowls of pasta so this is totally two servings not three not four this is two I'm gonna take it turn my plate to the side and just put my pasta on there you guys see how I turned it a little bit take a big another one just put my pasta on there just turn it just a little bit okay turn it just a little bit all right then we're going to take another spoon because we gotta get that sauce right so just gonna go and because the sauce is so loose we can just pour it on oh my god oh my goodness yeah just go ahead and go ahead and pour it out over there like that and you want your sauce to be pourable that's exactly the thickness that you want your sauce to be okay and then I am going to take the shrimp and we're just going to place them around okay now if you want to this is where you will start making your garlic bread you know I'm all about as little carbs as possible so with my pasta I don't eat any bread I know I know I know all right and then the final step is taking your Parmesan cheese we're not doing pre-grated Parmesan cheese we do not do that here we take our block of Parmesan cheese and we just let it rain okay let it rain not good Parmesan the Parmesan is gonna naturally melt into everything you know you know the story you know when you go to the restaurants they say tell me when so somebody tell me when I think that's it all right and then we're just going to take a little piece of our parsley and we're just gonna garnish it and you guys everything is already clean everything's pretty clean but we just want to go through because we would our eyes first and look at that look at this this is a beautiful a gorgeous bowl of shrimp scampi and it has taken me 53 minutes and that's only because I was trying to stall so I want to hang out with you guys for an hour but there you go what do you guys think beautiful this is gonna be nice and light delicious and fresh you guys always know I have to go ahead and try it so let's see what it's talking about you guys it smells amazing in here okay but this is one of those you know sometimes when you come home in the middle of the week you don't want to be cooking for hours okay this is one of those dishes that you want you put your pasta on you saute those shrimp and you make that sauce the sauce is easy-peasy and you are eating in like 30 minutes okay so let's just go ahead and see what what it's talking about so ******* loose I gotta blow it mmm yes it's limit lemony is garlicky is seafoody it's delicious and there you go you guys thank you so much for hanging out with me I know we were quick this week who are real quick because sometimes you guys need like quick dishes if you haven't tuned in before we're here every single Wednesday making meals of Mika if you haven't subscribed yet please subscribe you'll get notifications and when I post new content I'm always posting new recipes or new little tricks and things like that if you're having a good time go ahead hit the like button but I will see you guys later because guess what I have to eat this this is my dinner okay so thank you guys for tuning in to making meals with Mika I will see you guys next Wednesday have a great evening guys see you later