People need to calm down, they worry about bacteria, they worry about grilling, dear lord, people need to calm down and enjoy life...love this channel...keep it coming🍂
People who are afraid of germs NEED to go to other countries and see how they do things we OVER obsess here in the states!! Mot me but so many people are so uptight!
Being from beef country, my opinion is that cuts of meat (steaks, roasts, etc) are about as safe a you get. Ground meats - I only use butchers who do daily grinds and avoid products from continuous grind operations. I normally test ALL of my beef raw before I cook. I don't suggest that others should but over the years, I feel that I've developed a tolerance/immunity to common bacteria. I normally cook beef just long enough to "sterilize" the top layer and eat it very rare (
I believe Indigenous people kept their meat stored in fat to preserve it; Inuit drink Oolichan or Seal oil in a tea. I wonder if the food safe rules of not refreezing thawed meat is wrong. Fish can be refrozen why not beef? I do partial thaw of large steaks to separate & portion out. Wrap is small portion waxed butcher paper again to freeze.
We grill hearts, liver and gizzards as streets foods in the Philippines. It is a great source of protein on the cheap. We dip it on flavored vinegar (flavored vinegar with garlic,onion,black pepper,salt and chilli) you can buy the flavored vinegar on any asian stores or make your own)
I am 70 years old and I remember my mom sitting me out on a screened in porch down inside an old wringer washer. It was raining and she put a quilt around me and brought me a bowl of chicken hearts and rice. We moved from that house when I was 5 years old, so that is a really old memory.
Neisha, I ate sheep lung and liver, wrapped in omentum grilled over a charcoal fire, while living in Morocco years ago, while in the Navy. They were delicious.
Between your recipes/advice and Dr berry's insight, you two are gems in the keto/carnivore world. I used to watch all the docs in the carnivore community, but y'all give me all I need on my personal journey. Thank you for making this so simple for an obsessive over thinker like me. Edit: Cheers from a fellow tennesseean!
Neisha, It's little extra work, but worth it imo. I pressure cook gizzards for 30 min, drain and put them into a frying pan with smokes beef tallow, fresh minced garlic, basil (optional), grated parm, and salt to taste. Superb!
i would love for you and your husband to do some videos on success stories. Motivation and inspiration is a priceless resource for a healthy life. I love your channel!!!
I buy the same packs of hearts and gizzards, grind them up and mix them with ground chicken breast and chicken livers. I do 3 packs at time with 4 lbs of breasts and a pound of livers. Lasts me a good 4-5 days
I love chicken hearts and gizzards! Most of the packs I have purchased are mostly gizzards. I have seen just packs of hearts before but not very often. The gas station down the street from my high school used to sell fried gizzards and we would get them for lunch every day!
Hey Neisha! I just wanted to tell you how much I am loving your recent videos ... The farmhouse and farm, nutrition and cooking ... just all of it! I am loving you embracing your grey hair as well. It took me a little longer, but, I stopped coloring my hair about 4 years ago and I love my grey hair too! Thank you!
Throw those gizzards in the instant pot for 10 minutes on high and natural release before you grill them. That will tenderize them beautifully (that is how my family always made them but in an old fashion pressure cooker). Then add your flavoring and char it up a little on the grill. Hearts are my favorite though.
They last time that I smoked a turkey I decided to cook the innards that came with the bird. I smoked everything for 12 hours. I was left with a dissolved liver and a gizzard that tasted a little like steak. I intend to smoke more gizzards, just not for half a day!
Aww..what a great man we women love to hear that from our husband's or BF! And she has such a good heart too! And the meat looks awesome! Love my ribeyes!
My family is from Portugal..we stew the gizzards and make them spicy... delish! Your dress is beautiful Neisha! We are having grilled pork belly tonight 🙌
I loved this I’ll say I never have eaten hearts, gizzards but if I did decide to try them I would do on the grill ...all I eat now is meat and protein shakes cause anything else destroys my gut and makes me hurt all over ..Hashimotos/Hypothyroidism as u know plus the bloating is off the chain I’m learning I can’t eat veggies of any kind and do best eating only meat plus I do drink my Keto coffee dairy free creamer Kerry gold butter or ghee Watching you and Dr Berry has changed my life and body and I’m beyond thankful for y’all ! One day I’d love to meet y’all on way way to Bloomington IN to visit my son, grandson and sister who live there ! ❤️
I love gizzard parboil them and some salt water for a minute or so then dump them in a quick egg wash velinda pork panko and then into beef tallow and then OD on gizzards great video keep up the good work
Very encouraging and enlightening. Once a lady fixed a beef heart. My first sight of it was weird but when the lady sliced, seasoned it the smell was heavenly.
You guys have a beautiful backyard and the food looked mighty delicious. Thank you for inviting us into your lives, you've helped us more than you know. Hope you enjoyed your meal! Take care.
Dear God I love you too. You are the most common sense people on CZcams. Please keep with these wonderful carnivore grilling recipes. I love you guys trying different cuts and types of meats. You give me such inspiration. I have been ketovore for the past year, and Keto for two years before because of you Dr. Berry.
If you remove the sinues from the gizzards... bluish thin tough skin... peeled off. Marinade in citrus or vinegar to tenderize. And for feeding dogs, check out the B.A.R.F. diet for the healthiest dog. They live better too as carnivore.
Thank you so,much for all you do, we are new to your channel, but started carnivore on Feb 1, 2022. My husbands A1c was at 10, we are hoping for a big change.so far his daily blood levels have been 80 - 110. Thank you for everything
I grew up in the country where we raised our own meat & I have always eat chicken hearts liver and gizzards & we also had rabbits , & are the hearts & livers.
Can you please do a video on your water filtration system! Yes, Ken, Neisha gets more beautiful as time passes. It was surprising to see the photos she posted a few days ago, when I first began following you, to see the difference in each of you! You are aging backwards! Back to water.! I use a Berkey for water I drink or cook with, but would like to step up the game to more of the water that touches my skin. Thanks for all you do!
I have been cooking with hearts and gizzards for a long time! I’m Hungarian and I make paprikas gizzards and heats and cook slowly for long time and it turns out very tender! You can rave cook them in a pressure cooker! It’s a real treat!
I have learned SOOO much from you and DR. Berry! So Thankful I found y’all’s channels!! I have Lupus and take infusions once a month. I am working hard to put my body in remission to be able to stop them and live a healthy life. Thank you both for all you share!
I grew up eating chicken gizzards and hearts. My mom fixed them and I continued the tradition for my family. My 5 kids love them to this day and we cannot get through Christmas without a big crockpot filled with them. (Not so much their spouses) I may be cooking all the goodness out of them but I put them in a pot of water and let them simmer for many hours. You will know when they are ready because they will be fork tender. I used to drain all the broth (what was I thinking) and put them with a spaghetti sauce in the crock pot . They were always tender and delicious. Alas I don’t make the spaghetti sauce any more but I still enjoy the hearts and gizzards, but only if tender.😋
I love chicken hearts - have a hard time finding them. My fave seasoning for chicken livers is just onion powder, garlic powder,and sometimes a bit of salt and white pepper.
I know this is way past everyone else, but I grew up eating chicken gizzards and hearts and love them. Trying them grilled for the first time today. Just starting carnivore again, maybe ketovore, but I don't really have much of a taste for anything but meat now except anything garlic.
I always use a chimney starter to light my charcoal just my thing and if you go to Florida or anywhere where there are Palm Trees try to have a barbecue with Palm fronds they make MEAT taste AWESOME
I love the gizzards and hears. When I was child, my mom would braise a whole cut up chicken and the best part was the heart and the gizzard. But when I got old enough to do my own cooking, I would buy those packs of hearts and gizzards and have a special feast. In fact I’m cooking hearts today! 🤗
Omg I just ate Chicken Liver, wash and dried them, soaked them in butter milk, rinsed off the milk, dried them with paper towel then seasoned them with salt and pepper, cooked them in butter! It was hard to eat them! I ate one, I will eat them, the butter and seasoning helped, plan to eat them for breakfast! I did like them, however my mind is still in yuck mode, because they are so gross to look at before cooking! Next time I’ll buy chicken hearts!
If you pressure cook the gizzards first they are tender. Finish them off on the grill or skillet with seasonings for flavor. They are a good source of Iron. Hearts are great. Wrap in a small piece of bacon, skewer with a toothpick and broil for appetizers.
From Newfoundland Canada,here no chicken hearts or gizzards go to waste,they are a staple here for most people.I see the good Dr.has a off road 4x4 bike, we call them trikes...
Thousand hills (found at natural Grocers in the freezer) makes a delicious renegade blend ground beef with beef heart and liver! Try it out! I just fry with salt, pepper, in bacon fat. Put some cold bacon fat on top too! Delicious Force of nature also sells a blend like this (ancestral blend) but ots almost twoce the cost and a bit more chewy.
you do not need lighter fluid to light charcoal. get a charcoal starter chimney... takes 15 minutes to light coals and all it takes is a couple pieces of news paper
@@makejihyomainvocalistagain9217 I just season with real salt, garlic powder, onion powder and pepper and roast them in the oven on 350 for about 20 minutes! So tasty!
That looks really good I also like the chicken heart and liver they are very tasty I didn't eat them before until I heard both of you talk about it so I gave it a try
People need to calm down, they worry about bacteria, they worry about grilling, dear lord, people need to calm down and enjoy life...love this channel...keep it coming🍂
People who are afraid of germs NEED to go to other countries and see how they do things we OVER obsess here in the states!! Mot me but so many people are so uptight!
Being from beef country, my opinion is that cuts of meat (steaks, roasts, etc) are about as safe a you get. Ground meats - I only use butchers who do daily grinds and avoid products from continuous grind operations. I normally test ALL of my beef raw before I cook. I don't suggest that others should but over the years, I feel that I've developed a tolerance/immunity to common bacteria. I normally cook beef just long enough to "sterilize" the top layer and eat it very rare (
You're supposed to soak the skewers in water for 20 minutes so they wont burn
I believe Indigenous people kept their meat stored in fat to preserve it; Inuit drink Oolichan or Seal oil in a tea.
I wonder if the food safe rules of not refreezing thawed meat is wrong. Fish can be refrozen why not beef? I do partial thaw of large steaks to separate & portion out. Wrap is small portion waxed butcher paper again to freeze.
We grill hearts, liver and gizzards as streets foods in the Philippines. It is a great source of protein on the cheap. We dip it on flavored vinegar (flavored vinegar with garlic,onion,black pepper,salt and chilli) you can buy the flavored vinegar on any asian stores or make your own)
instablaster
Hey, we also do that here in Cape Town South Africa
Thank you!
I am 70 years old and I remember my mom sitting me out on a screened in porch down inside an old wringer washer. It was raining and she put a quilt around me and brought me a bowl of chicken hearts and rice. We moved from that house when I was 5 years old, so that is a really old memory.
If you soak the skewers in water for a bit before you put the food on them, they are less likely to char or catch on fire! 😊
👍
They were a staple for me growing up. My mom just boiled gizzards and hearts with some onion. I loved them as a kid.
If you boil the gizzards for a bit and then grill them baste with garlic butter and Redmond’s salt they are really good
Ill try that next time!
Neisha, I ate sheep lung and liver, wrapped in omentum grilled over a charcoal fire, while living in Morocco years ago, while in the Navy. They were delicious.
I’m willing to try it!
Between your recipes/advice and Dr berry's insight, you two are gems in the keto/carnivore world. I used to watch all the docs in the carnivore community, but y'all give me all I need on my personal journey. Thank you for making this so simple for an obsessive over thinker like me.
Edit: Cheers from a fellow tennesseean!
My daughter came up to me while I was watching and said “Dr Berry’s wife is so pretty 😍 “ then Ken says isn’t she pretty 😂
I cut out the middle/connecting part of the gizzards. That's the chewy part. Takes a little time, but soooo good! Your feast looks amazing!
Yes Dr. She is Beautiful !
She is pretty and she seems very normal so that makes her even more beautiful.
Neisha, It's little extra work, but worth it imo. I pressure cook gizzards for 30 min, drain and put them into a frying pan with smokes beef tallow, fresh minced garlic, basil (optional), grated parm, and salt to taste. Superb!
I simmer my gizzards for 20 minutes and then I fry them with tallow and onions and a little garlic powder.
Raggy is eating good today. 🙂
Wish everyone would be that nice, and generous to their dogs, and cats.
i would love for you and your husband to do some videos on success stories. Motivation and inspiration is a priceless resource for a healthy life. I love your channel!!!
I too have eaten chicken hearts & gizzards all my life...yum! My mother use to tell us “I Love you with my heart & gizzard” ❤️
i simmer gizzard for about 2 hrs to tenderize it and it's freaking delicious. not tough at all😊😋
Good to know 😘😘
Great tip!!👍👍
@@NeishaSalasBerry adobo ang curry are the best for gizzard 😊
I buy the same packs of hearts and gizzards, grind them up and mix them with ground chicken breast and chicken livers.
I do 3 packs at time with 4 lbs of breasts and a pound of livers.
Lasts me a good 4-5 days
@@562wiseguy thanks for the idea 😊
Dr. Berry's face cracks me up, he's like a little kid in a candy store 😂 love his excitement 💕
I love chicken hearts and gizzards! Most of the packs I have purchased are mostly gizzards. I have seen just packs of hearts before but not very often. The gas station down the street from my high school used to sell fried gizzards and we would get them for lunch every day!
Hey Neisha! I just wanted to tell you how much I am loving your recent videos ... The farmhouse and farm, nutrition and cooking ... just all of it! I am loving you embracing your grey hair as well. It took me a little longer, but, I stopped coloring my hair about 4 years ago and I love my grey hair too! Thank you!
I was just thinking how appropriate, Neisha is getting her silver crown!
Throw those gizzards in the instant pot for 10 minutes on high and natural release before you grill them. That will tenderize them beautifully (that is how my family always made them but in an old fashion pressure cooker). Then add your flavoring and char it up a little on the grill. Hearts are my favorite though.
I absolutely love this video, please just keep making more like this! Love to see your day in the life and how you prepare foods! Thank you :)
They last time that I smoked a turkey I decided to cook the innards that came with the bird. I smoked everything for 12 hours. I was left with a dissolved liver and a gizzard that tasted a little like steak. I intend to smoke more gizzards, just not for half a day!
This video was PERFECTION. Loved having Dr. Berry's commentary and input alongside yours!
Chicken livers, gizzards and hearts are actually my favorite parts of the chicken, I like them since I was a kid ,they're delish 😋❤
You can put the gizzards in the instant pot and then smoke them on the grill, that way they are tinder
Good tip!!
Day 12 of carnivore (keto for 985 days - or 2 years, 8 months, 11 days). Now feel the urge to go to the sto' and fetch some organs. Thanks for ideas!
My Daddy a Tennessee boy taught my midwestern Mom to cook them in bacon grease dusted with flour salt pepper. Great combo bacon, hearts and liver.
Aww..what a great man we women love to hear that from our husband's or BF! And she has such a good heart too! And the meat looks awesome! Love my ribeyes!
My family is from Portugal..we stew the gizzards and make them spicy... delish! Your dress is beautiful Neisha! We are having grilled pork belly tonight 🙌
Oh that sounds wonderful!!!
I bet you could boil the gizzards first and then grill. They get very tender when boiled.
Yep.
Great tip !!👍👍
Yeahhhhh.....love this channel....keep it coming!!!.....delicious🍂
I loved this I’ll say I never have eaten hearts, gizzards but if I did decide to try them I would do on the grill ...all I eat now is meat and protein shakes cause anything else destroys my gut and makes me hurt all over ..Hashimotos/Hypothyroidism as u know plus the bloating is off the chain I’m learning I can’t eat veggies of any kind and do best eating only meat plus I do drink my Keto coffee dairy free creamer Kerry gold butter or ghee
Watching you and Dr Berry has changed my life and body and I’m beyond thankful for y’all ! One day I’d love to meet y’all on way way to Bloomington IN to visit my son, grandson and sister who live there ! ❤️
For the chicken gizzards, try cooking them low and slow and they won't be tough. They toughen up when they are exposed to high heat.
I love gizzard parboil them and some salt water for a minute or so then dump them in a quick egg wash velinda pork panko and then into beef tallow and then OD on gizzards great video keep up the good work
Such a great duo you 2 are!!! Adorable with ‘my tongue isn’t doing what it normally does’...
Gizzards and hearts, pan fried and finished with sour cream…..yum and thanks mom
Watching from Paris TN !! Ty for your videos!!!!
I put the gizzards in the instant pot with chicken broth and Redmond salt. Twenty minutes then slow release. AMAZING
Very encouraging and enlightening. Once a lady fixed a beef heart. My first sight of it was weird but when the lady sliced, seasoned it the smell was heavenly.
Bacon grease for grilling is the bomb !
You guys have a beautiful backyard and the food looked mighty delicious. Thank you for inviting us into your lives, you've helped us more than you know. Hope you enjoyed your meal! Take care.
Why are you staring at me?
-because You're so pretty!
Awwwwww I'm melting! He is sooo sweet 🥰🥰
I soo love pickled deer heart. Have not had it over 20 years.
I have never heard of this. Where are you? I am in US, Virginia.
You two still crack me up. By the way love all your tidbits of wisdom. I will never love gizzards.
Dear God I love you too. You are the most common sense people on CZcams. Please keep with these wonderful carnivore grilling recipes. I love you guys trying different cuts and types of meats. You give me such inspiration. I have been ketovore for the past year, and Keto for two years before because of you Dr. Berry.
Yes she is beautiful. You guys are beautiful people 😊
If you remove the sinues from the gizzards... bluish thin tough skin... peeled off. Marinade in citrus or vinegar to tenderize.
And for feeding dogs, check out the B.A.R.F. diet for the healthiest dog. They live better too as carnivore.
So happy y’all are back on the new farm. Love these type of videos. So down home and real. Going to try the hearts and gizzards. Thank you 🙏
I've never thought of grilling organ meat wow sounds delicious!!
Thank you so,much for all you do, we are new to your channel, but started carnivore on Feb 1, 2022. My husbands A1c was at 10, we are hoping for a big change.so far his daily blood levels have been 80 - 110. Thank you for everything
We have made our gizzards curried, so good that way too.
Just put on the gizzards salt pepper garlic powder mix good put on foil paper extra heavy duty make it shape like a boat and grill we also do liver.
I grew up in the country where we raised our own meat & I have always eat chicken hearts liver and gizzards & we also had rabbits , & are the hearts & livers.
Nose to tail; or as some of us say, from the rooter to the tooter
Haha he said cooking over fire is bad your thoughts "that is dumb" the end hahaha 😆🤣
As kids we fight every week over who got the chicken livers gizzards and hearts. I have always loved them
Can you please do a video on your water filtration system! Yes, Ken, Neisha gets more beautiful as time passes. It was surprising to see the photos she posted a few days ago, when I first began following you, to see the difference in each of you! You are aging backwards!
Back to water.! I use a Berkey for water I drink or cook with, but would like to step up the game to more of the water that touches my skin. Thanks for all you do!
I have been cooking with hearts and gizzards for a long time! I’m Hungarian and I make paprikas gizzards and heats and cook slowly for long time and it turns out very tender! You can rave cook them in a pressure cooker! It’s a real treat!
I love chicken hearts so much. Straight from the grill with some charred bits.
Chicken hearts are delicious! Cooked in any way. Fried in bacon grease is my favorite.
I have learned SOOO much from you and DR. Berry! So Thankful I found y’all’s channels!! I have Lupus and take infusions once a month. I am working hard to put my body in remission to be able to stop them and live a healthy life. Thank you both for all you share!
I grew up eating chicken gizzards and hearts. My mom fixed them and I continued the tradition for my family. My 5 kids love them to this day and we cannot get through Christmas without a big crockpot filled with them. (Not so much their spouses)
I may be cooking all the goodness out of them but I put them in a pot of water and let them simmer for many hours. You will know when they are ready because they will be fork tender. I used to drain all the broth (what was I thinking) and put them with a spaghetti sauce in the crock pot . They were always tender and delicious. Alas I don’t make the spaghetti sauce any more but I still enjoy the hearts and gizzards, but only if tender.😋
Love chicken heart with butter and garlic salt and pepper.
I buy that same pack of gizzards and hearts for my dogs all the time. They are happy and healthy!!
Do u cook it? Or don't need to for dogs
@@makejihyomainvocalistagain9217 most times I cook it for the dogs, but sometimes they eat it raw and like it that way
22 hours into a 36 hour fast and I am so hungry. NO you go ahead and eat! I'll be fine!
LOL...I FEEL YA'!!🙄
Loved this ya’ll! Let’s do more cookouts including the shopping. 👍
I love chicken hearts - have a hard time finding them. My fave seasoning for chicken livers is just onion powder, garlic powder,and sometimes a bit of salt and white pepper.
I know this is way past everyone else, but I grew up eating chicken gizzards and hearts and love them. Trying them grilled for the first time today. Just starting carnivore again, maybe ketovore, but I don't really have much of a taste for anything but meat now except anything garlic.
Ya'll are so cute, videos put a smile on my face
Doc..... lol you could ace grilling! But... you need to sear and let it sit for 4 minutes.. then flip! Keep rocking on!!!!!!!
Just had gizzards. And chicken wings. I learned you can fry things without breading it and its fine. Cooked them in lard. Very filling!
I always use a chimney starter to light my charcoal just my thing and if you go to Florida or anywhere where there are Palm Trees try to have a barbecue with Palm fronds they make MEAT taste AWESOME
I love the gizzards and hears. When I was child, my mom would braise a whole cut up chicken and the best part was the heart and the gizzard. But when I got old enough to do my own cooking, I would buy those packs of hearts and gizzards and have a special feast. In fact I’m cooking hearts today! 🤗
Very nutritious and delicious source of protein and minerals. I think they taste the best when just grilled on fire with salt and Pepper.
We used to fight over the gizzards... Loved them fried... chicken hearts, sauteed, chopped & thrown in with the stuffing... yum!
Love the wranglin’ all the way from Texas. ❤️❤️
So good to see Beckett on the farm with his beautiful family! Sending love.....❤️
I loved both hearts and gizzards as a kid and especially now as an adult carnivore.....yummy!! Fried in butter....double yummy!!
Omg I just ate Chicken Liver, wash and dried them, soaked them in butter milk, rinsed off the milk, dried them with paper towel then seasoned them with salt and pepper, cooked them in butter! It was hard to eat them! I ate one, I will eat them, the butter and seasoning helped, plan to eat them for breakfast! I did like them, however my mind is still in yuck mode, because they are so gross to look at before cooking! Next time I’ll buy chicken hearts!
If you pressure cook the gizzards first they are tender. Finish them off on the grill or skillet with seasonings for flavor. They are a good source of Iron. Hearts are great. Wrap in a small piece of bacon, skewer with a toothpick and broil for appetizers.
From Newfoundland Canada,here no chicken hearts or gizzards go to waste,they are a staple here for most people.I see the good Dr.has a off road 4x4 bike, we call them trikes...
Thousand hills (found at natural Grocers in the freezer) makes a delicious renegade blend ground beef with beef heart and liver! Try it out! I just fry with salt, pepper, in bacon fat. Put some cold bacon fat on top too! Delicious
Force of nature also sells a blend like this (ancestral blend) but ots almost twoce the cost and a bit more chewy.
Filipino people loves chicken gizzard and liver...we make it like adobo style ❤
I love chook hearts and liver....yum! I don't mind gizzards too. They're the cheapest to buy too.
I love chicken liver adobo. if you guys are looking for chicken liver recipe, go search for adobo. Just substitute the chicken liver for the meat.
Waoooo the best part of the video was when doctor berry praised his wife's beauty
Yes, she is.
Really like the hearts. Gizzards hard for me to chew unless I put them in crock pot all day with a small can of enchilada sauce.
Organ meat are great in the slow cooker.
Season with onion garlic and herbs...yum!
you do not need lighter fluid to light charcoal. get a charcoal starter chimney... takes 15 minutes to light coals and all it takes is a couple pieces of news paper
Kroger chicken gizzards, hearts, liver. This is delish. mixed with mussels. mmmmm.
Bison liver, heart, and kidneys Are in constant rotation for me. I’ve never felt better!
Made some chicken hearts yesterday! They are so yummy! Trying my best to go more Ketovore! Been going “through it” with this RA flare! 😢
Sending you love!!! You keep it up sister!
@@NeishaSalasBerry 🤗 🙏🏻
How do u prepare the hearts?
@@makejihyomainvocalistagain9217 I just season with real salt, garlic powder, onion powder and pepper and roast them in the oven on 350 for about 20 minutes! So tasty!
I never wash my hands but I rinse them with just water. Than you for sharing, I love watching you all!
I have to try the chicken hearts..... 😬Gotta get my nerve up!
happy day.. thanks for sharing.....
I don’t know if anyone mentioned this but to prevent the skewers from burning, soak them in water before you skewer the meat.
That looks really good I also like the chicken heart and liver they are very tasty I didn't eat them before until I heard both of you talk about it so I gave it a try
You all are such an adorable couple. I love watching your videos. Reminds me of me and my husband. My husband, also a doctor, is so real. 😀