 Here is what I made for Memorial Day, starting with our Zolpasta salad. We have tomatoes, bell peppers, carrots, parsley, Italian dressing, lemon, and olive oil. So I'm gonna boil my pasta and the vegetables. A lot more. I want you to almost fill it up. Keep filling. Now I want you to squirt some of this lemon juice in it. A spoon. Now you guys, what I did, you can do this however you want, but this is to make it quick and easy for me. I went ahead and put my dressing, the parsley, a little bit of the jalapenos, and then break the grape tomatoes in here. Once the orzo pasta has cooled down with the vegetables, I'm just gonna pour this on top, refrigerate it, sprinkle some Parmesan cheese, orzo pasta salad, it's done. All right, so now I'm gonna make my barbecue sauce. Go ahead, baby. I'm gonna do barbecue sauce, ketchup, hot sauce, sorry, hot sauce, and some brown sugar. Y'all have to excuse this child. Chicken child. All right, hot sauce is up next. Ooh, lord. Ooh, that's enough, baby. That's enough. That's staring. All right, now we're gonna get the butter ready for our corn. I like my butter a little, I mean my corn a little, with a little kick, drop some chili powder, come on, sweetheart. Put some chili powder in here. Oh. Orzo pasta is done. Now I marinated some chicken drums and wings the night before, just very, very simple ingredients, and I'm ready to put them on the grill. I gotta record this. So up next, you guys, I'm gonna create a skillet, peach cobbler, using very, very simple ingredients. We have butter going into a small cast iron skillet. You may have to adjust your measurements, depending on what you decide to use. Now, this is very, very simple one. I made simple, like literally, to me, and at least for me, this is the simplest thing you can make. So we're gonna be using canned sliced peaches, and I got light just because. And then on top of that, I made a, basically the dough, and you're supposed to use self-rising flour. I don't have that, so I just made it. Self-rising flour is just baking powder and salt. That's all it is. So if you have regular salt, add like half a teaspoon of salt, and then like one teaspoon of baking powder. Don't quote me on those measurements. You may need to work it out. And then you add milk to it. And you get this pancake-like consistency. So now, excuse the background. I'm gonna pour this. This is actually gonna be a little too thick, but that's okay. I'll pour this at the bottom here. And now I'm gonna slowly add these peaches in certain areas, right there. Yeah, looks good, huh? That's yummy. You ain't gonna even eat it, child. In the oven, actually, it's 60 degrees. So the veggies and pasta have cooled off, so I'm adding the tomato mixture. And I'm gonna go ahead and add some seasonings. I'm gonna add some garlic powder, onion powder, red pepper flakes, and Parmesan cheese. This is so good. Now I'm not gonna add any more salt because Italian seasoning has tons of sodium. The Parmesan cheese has sodium. This is what it looks like. I allowed it to refrigerate for a couple of hours. This is my finished chicken. So good. And this is that failed peach cobbler. And I went ahead and threw some corn on the actual grill, which was really, really good. Yeah, you guys, this came together in about two hours. So this cobbler did not turn out how I expected it. And I think it's because I have a smaller pan here. Typically, the peaches are supposed to fall to the bottom. The crust supposed to rise to the top. However, I have had a piece of this and it is really good. So, y'all, I don't feel like I have enough sides. So I'm gonna put up some yams and just make some skillet yams. I really do like skillet yams. And it's a healthier alternative opposed to potatoes, okay? And this is the last thing that I'm cooking. And I know it's a lot of food, y'all, but we'll have leftovers for tomorrow. And here I am fixing my plate. And that is it, you guys. Everything was so good. Thank you so much for watching. Take care, bye.