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  • I'm Cleese, and this is everything I eat in a day.

  • Mm.

  • First thing I do when I wake up is orange juice.

  • I am a bit of an orange to snob.

  • I won't just drink any kind of orange juice.

  • And honestly, we started planning orange trees because I just felt like I needed, like, sufficient amounts.

  • I drink tons of orange juice.

  • Then we'll do like specialty coffees and stuff.

  • So, you know, we grind our beans and then we drink raw milk and we'll froth it.

  • I hate on broth, milk in my coffee.

  • I don't ever want on broth.

  • And then, like sometimes we'll add like a little ginger or cayenne, sometimes from Cacau.

  • And then that sort of like how I start my morning and it just depends on what time I wake up, whether I'm making, like, big breakfast for the kids or if I'm like letting them fend for themselves.

  • My kids were pancake crazy, but I get tired of it because it gets sort of monotonous because they want pancakes every day.

  • So, like I might Makinwa flower or I'll use like cassava or almond and then, like whatever fruits we have or sometimes I'll do savory ones.

  • Also, we live on a farm, so we have a ridiculous amount of eggs all the time.

  • So I'm always like, what can I add eggs?

  • So I'm like, OK, so, like, obviously eggs go on my pancake batter.

  • But like, you know, I might make Qatada's or eggs and cherry, so I like hard boiled eggs to depending on, Like what?

  • Again, what kind of vitamin?

  • I just had a baby.

  • So lately I've been trying to be more like cognizant about eating more regularly and also just eating like leaner things.

  • So, like I'll do three boiled eggs and then we smoke a lot of stuff here.

  • And so like, well, smoke trays and trays and trays assault on.

  • Then I infuse them with all kinds of different stuff.

  • So, like for me, like a hard boiled egg with like smoked habanero salt is the best, and then I'll put like some hot sauce.

  • I make tons of hot sauce and actually do it for a living like I make hot sauce.

  • So I call it the Truth because it is the best.

  • And so, like, I always put like hot sauce or he on my hard boiled eggs.

  • And that's sort of like how I start my mornings.

  • So after breakfast, there's always lots of stuff to do here on the farm.

  • I run my business from the farm right now ever since, like Covitz.

  • So there's always tons of stuff to do.

  • I mean, it could literally be anything from like, Oh, the chickens busted out of the chicken coop.

  • So, like, gotta go figure that out.

  • If we have, like vegetables to harvest, we could do that.

  • Usually I'm like, dehydrating stuff and drying things out and making spices and rubs so like that will kind of take up my morning.

  • And then the kids start like trickling into my work studio, and they're like, Hey, we're hungry.

  • We don't eat pork anymore.

  • We don't eat shellfish, but we love were bacon lovers, which I know it's a whole thing, but we are obsessed with beef bacon.

  • So we get these massive slabs off beef bacon I might make like BLTs and we love, love, love, love, heirloom tomatoes and, like I personally think we grow the best arugula ever.

  • I'm obsessed.

  • I went through a whole bread baking situation over this whole year because of quarantine.

  • So usually it's like, you know, I'm sitting there.

  • I'm cutting the bread.

  • I'll make BLTs depending on what kind of sauce I made that week.

  • That would be a place of the mayo on the VLT, but it's usually something like that.

  • Or like we have pumpkin season.

  • So, like we just harvested time.

  • We have pumpkin, everything pumpkin soup, pumpkin sugar, pumpkin pie, pumpkin muffins, dried pumpkin like pumpkin chips.

  • It's like maybe I'll do, like heat up some soup for the kids and then, like, makes like a grilled cheese or something.

  • Yeah, it's like it's generally what I think is able to squeeze in the most kind of like veggies and stuff for the kids, which has got a lot easier now that we live on the farm because they, like, walk through the garden and they're like, Oh, look, there's celery and cilantro.

  • We could just eat it and like stuff like that.

  • So it's actually gotten them to eat a lot more of the good stuff.

  • Well, so we moved to the farm last year, so we're all teaching each other because none of us had a clue, like at all about any of this.

  • It was kind of just like we like food.

  • We wanted to be good food.

  • So, like, what do we dio?

  • To be honest, I think the whole thing I still kind of like I'm still shocked that it's all working.

  • I love our Citrus trees and we have all different kinds from, like pink lemonade toe like limes and blood orange Meyer lemons.

  • I love all our Citrus trees, even the garden.

  • Just the fact that, like to be able to start with a seed like super super tiny seed.

  • And then, like we had kale galore, we had so much kale, I made kale chips gil soup with kale for days for weeks.

  • Actually, I think we still have some kale chips up over dinner for us is where we really go in.

  • If my oldest is like, if nights like Hey, how about Ty?

  • I'll make like a Tom costume, but we'll do like, you know, pad Thai.

  • Or sometimes we'll make like a Reppas and like, I'll do all this like different infusing, and we have a dry ager, so we dry age meats and stuff do lots of lamb because we are slowly becoming sheep farmers learning that whole process.

  • So we eat a lot of lamb here like lamb, sausage, lamb chops, lamb stew, lamb, lamb, lamb, lamb, my favorite meal to cook.

  • I'm a saucy A.

  • So for me it's always sauce centric.

  • I do make a lot of ahi, my husband's Colombian, so he likes to take credit for the fact that he introduced me Thio he which he did.

  • It's like Jimmy Trudy minus the oil, and it's different ingredients.

  • It's the same concept, right?

  • So it's like cilantro, green onions, onions, tomato, garlic, lime, habanero or jalapeno.

  • Whatever peppers you're growing up you got, you could get salt, and I like to put a little pepper and then water, and then you put it in a blender.

  • It's delicious like that with, like a steak or on eggs or on a sandwich or with beans.

  • Or it's just it's just, um, it's good with everything.

  • If I learned anything from the court on Blue and I learned a lot, knowing just the fundamentals of like what all the ingredients do We used to do a blind taste test.

  • We would actually have written test right after, right?

  • Like what?

  • All these spices were what all these seasonings were, because I feel like I can pretty much taste something and make it.

  • Recently, I've started, like experimenting with a lot of raw stuff, so, like doing like lots of green juice, But like Rob highs, I started experimenting with, like, rob highs and raw cookies.

  • I love the fact that you could make something that feels really decadent and really rich and lush, and it be like sugar free and no processing and just so good for you.

  • I use a lot of the ingredients from the farm, so that's kind of been that that's like my new kick recently.

  • Like I'm making all these different kinds of raw pies.

  • Oh my gosh, Favorite Food City.

  • I mean, I travel for a living.

  • So like, quite frankly, I don't even go anymore.

  • If there's not stuff I wanna eat, I'm like where I'm Puerto Rican.

  • I grew up eating a lot of Puerto Rican food, so that's like it just always feels like home for me.

  • I don't think I can choose this one like I love Beirut from the best middle Eastern food.

  • I feel like it's like the best of all the Middle Eastern food I love, love, love, love.

  • Shanghai, New York New York is still one of the best food cities in the world.

  • I like to eat so honestly, like I find great places to eat everywhere I go.

  • And that's everything I eat in a day.

  • Thanks for watching.

I'm Cleese, and this is everything I eat in a day.

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B1 pumpkin kale stuff love sauce farm

Everything Kelis Eats in a Day | Food Diaries: Bite Size | Harper’s BAZAAR

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    林宜悉 posted on 2021/01/22
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