 So what do you need me to close our? Oh, I'm not sure you got it. We're live. Christy! Woo! We're live. We are live from Wisconsin. Welcome. That's my plate, ma'am. We're cooking this morning. We're cooking with Christy, good morning, breakfast. Hold on, I'm going to turn the light as a little bit. Is that better? Yes, it's better. Oh, I just tripped. OK. How are you guys? Good to see you this morning. Nobody's up, even. Nobody's up. You just have to watch this when you get up. This will be your morning. We're finally together. OK, so we're going to do some American cooking today. We're just going to dive right in. Dive right in. So, and this is going to be totally authentic. This is Christy's kitchen. OK, Christy's kitchen. This is going to be what it's really like. So my mom taught me this. You always have a towel over your shoulder. What gets offered is when you have it on still when you're shopping. And you didn't realize. OK, towel over the shoulder. We'll fix the hair. OK, well, we need to make a comment about how nicely the tea towels are here compared to what they are in New Zealand. So if you haven't seen, I made a short for a video about bringing you guys back some tea towels. And I got a huge response. Why? Because our ears like, like bad. Like, I literally went to all the stores and got all the good ones, expensive ones, cheap ones, every store, nothing. Really? So nothing is good. Nothing works. So I did a video at, oh, OK. And so they were like, oh, you should bring it back. But it's not maybe as cost-effective as I was hoping. By the time I get an extra bag and get a bag. Right. Well, I was just, you know, because everybody's like, I'm willing to pay $5. So that's so nice. So I'm happy to bring it. And I would like it to be cheap, but I'm not going to lose money on the deal. So Tara said she really wanted to cook with me. So I said, well, then we're going to cook my style of how I cook. So this is literally how she cooks. Woo! So excited. We will save the dessert for last. Dessert. Yes. But so. Surprise dessert. So for breakfast, I like to have my coffee right over here. It's my little coffee thing. And I like to have a muffin. So you literally have a muffin every day? Yeah, I think I do kind of. I do kind of have a muffin every day. So it's very labor-intensive for this muffin. You make one muffin for yourself? Yeah. You don't make a batch of muffins? Well, let me just show you how it goes. I don't understand how she could do that. Is that Costco? OK. So let me show you. So what you'll do is that red thing over there is my microwave. This is a muffin. It's a blueberry muffin at that. 30 seconds. No, you're just going to put it in with a individually plastic wrap. Izzy, I was going to love that. Sorry about that, New Zealand. Sorry. OK, I'm putting it. I thought you were at least going to put it in the oven. I'm not even going to put something in the oven. It's in the microwave. Nobody has time for an oven. We are in America. Time is money. Guys, she just put a muffin from the freezer. How long for a minute? 30 seconds. OK, this is at least a blueberry muffin with zucchini and carrots. So that's veggies this morning. We got some veggies this morning. It's all vegetables. If you're just joining us, let me know where you're from, because it's early in New Zealand. But this is how we roll. What time is it here? It's 2.40. OK, ready? Voila! Muffin is served. Oh my gosh, is it any good? I like it. It's frozen. It's still. Oh. Listen. I could even ruin that. She can't even make the muffin in the microwave from the freezer. OK, this is hilarious. That's OK. It's OK. We're going to try it again. Maybe it was a minute. What did the direction say? I would say it has to be at least a minute. Deep frost. No, not the frozen. Frozen. Approximately. 35 seconds. Oh, maybe you're overcooking it now. Oh, great. Hold on. Oh, it's smoking. I'm just going to put these back. It's sweating. Oh, that's hot. OK, so. Now it's too much. OK. OK. 110 calories. Did you gluten-free? Yeah, it's gluten-free. Are you gluten-free? No, but I like to pretend that that's healthier. OK, do you get this from hospital? Yes. My mom gets it for me. Still a little. No, delicious. OK. And nutritious. I feel a little cold. It's still a little cold, baby. All right, next up, other famous thing we love. Is s'mores. Do you miss s'mores? OK, we're making s'mores, guys. S'mores. So here, I'll put this back. What that means is, typically, this is for bonfires only. But we're not doing a bonfire right now. She has s'more stuff, apparently, and just makes it. Yeah, so here's what you do. You're going to need three ingredients. The crackers that are already formed. OK, no, no, no. Those are graham crackers. Graham, because they have these in New Zealand. They're always asking what they are. Really? This is so one of those. And it comes like this. And look at it. Can you see all the little lines? Yeah, the lines, yes. OK, so watch me. Watch me now. Watch me whip. Watch me nae nae. And so that's going to be the top and bottom of your s'more. So now watch this. Pre-cut, ladies and gentlemen, pre-cut. Next up, Hershey's. Do you guys go by Hershey's or just chocolate? It's disgusting. That's right. You have Willemore or something, or Wilder, Wilder IV. What's his name? Whittaker's. Whittaker's! That guy was his cousin. I was talking about. Yeah, OK. So Whittaker's is. How many chocolates do you usually do, ma'am? Because I usually do three. I do two, but for sure you do. I don't know. Three. I don't really. Don't worry, don't worry. So you're fine. So then. So literally, we don't have a fire. Ma'am. And you don't have a gas. Ma'am, I'm about to show you, ma'am. This is the unicorn brand, meaning all the colors of the rainbow. Oh, color changers. OK, so the marshmallows, oh, they change colors. No way. I didn't know that. If you bake it, they're blue. You roast it, they're green. Melt it, they're pink. Oh my gosh, you guys. And it's s'more. They're going to be what? Ugly brown. Ugly brown. That's annoying. OK. I don't think they have a microwave. OK, so here's. Are we just going to do like this? OK. So what we're going to do is we don't have a fire. I'm kind of freaked out. So what I'm going to do is handy dandy microwave. Now, can you bring this closer? Because here, I'll bring it. I'll bring it. I'll bring it. I'll bring it. It's going to do a magical trick. Can you see? So just kind of keep your eye on the marshmallow. It's blue. You can't miss it. Oh, I don't think I put it on long. I don't think I put it on long enough. Hold on one second. Oh, hold on. What's happening? Let's try this. Let's try a minute. I've never done that. Oh, now it's going the other direction. OK, so do you see what's happening here? Oh, I feel like it's going to explode. Oh, it fell off. Oh, sugar snaps. Look at it, guys. It's growing. Look at it. Why is it growing? I don't know that. Oh my gosh. Why is it growing? OK, look at it. Ready, guys? OK. This is why you have the towel. You grab it. We'll go back. We'll go back. Here we go. Here we go. OK, so the marshmallow blows up like a little balloon of sorts, and then you move it back over. Just ignore that presentation in the back. It's blue. It is not blue. OK, so the marshmallows are different here than the New Zealand. I like New Zealand better, but I don't think you could cook New Zealand marshmallows in the microwave. Has anybody ever done it? It's super hot. It is super hot. So be careful, kids. Don't try this at home. Don't try it at home. So if you're in New Zealand, can you please try to do this? I mean, you know, get a digestive biscuit. Make this. You just called it a digestive biscuit. Listen here. In America, nothing digest. That's the closest. Not that marshmallow. OK. Oh, that's a little chewy, but we're not complaining. Mm-hmm. Oh, sure, babe. Thank you for coming today. With cooking with Christy in Christy's kitchen. Look at how fast it is. This is the fastest cooking show I've ever done it. We're at nine minutes and 17 seconds. Because we're just microwaving. This is what we're doing. This is what we do. So I'm going to even out my s'mores today with my gluten-free blueberry muffin. With carrot and zucchini. With carrot and zucchini. It's so good. Oh, my fingers are stuck together. Hold on. I'm afraid of what's in this marshmallow. Like that thing I blew up. Wow. It starts with corn syrup, of course. And of course, red dyes of all sorts. Modified dextrose. Oh, gosh. Again, it's a treat. Don't eat it every day. You'll grow a third eye. But other than that. We'll eat these every day. Yes, those are great. Because they have zucchini and carrot in them. And they're already cooked. All right, guys. All right. We hope you have a great day. Have a coffee on us. Cheers. Look at the size of my coffee cup. Can you please show me a picture of your coffee cup? I'll eat. She'll drink three of those. Mm-hmm. So comment below. Let us know, like, what you think of this. And if you have ever put a marshmallow in the microwave, I literally want to know if it would actually work. I don't think it would work. It did work. What are you talking about? No, and the New Zealand marshmallow is different. That's what I'm saying. So, like, I can't, I've tried. Really? Yes. Like, I've even tried to make grace cookie bars. It doesn't melt the same. It's not the same. It's probably made of something real and not quite. Oh, right. High fructose corn syrup. It's the only way. We know how to do things here. All right. Good morning. Hope you have a great day. We'll see you. See you, guys.