@THEPICOPRINCESS
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00:00up for round two with the Pico princess herself, Veronica. And it's like we have royalty in the
00:05kitchen here. I love your crown. Oh, thank you. Madam, this smells amazing. Is this taco for me?
00:10David, that was yours. So tell them again what you have in that one. That's a potato egg.
00:15It's got Pico in it already. The eggs are cooked with Pico and it's got potato and country sausage
00:19in it. Oh, delicious. Okay, so when we left off, I mentioned that we're going to learn about what
00:24the hashtag trifecta experience is. So tell us about that. Well, I brought it to you because
00:29you're lucky. You can only get this normally at the market. So, but we're going to do the echelon.
00:34Yes, we're going to do it. So here you get two chips because you need one for Pico and one for
00:38guac. All right. Yeah. Ready. Great. Thank you. I'm going to start with the Pico. So dip it or
00:43now I'm going to serve it. I know it's so cute. So this is my Pico. And one of my favorite ways
00:48to enjoy it is on eggs. So you're going to try the Pico. Okay. Yeah. You just eat it right now.
00:53This would be like, if you came up to my, if you were at a market, I'd be like, hey,
00:56you had a chance to try my Pico. Come on over. Oh, you do samples. And I bark.
01:00I'm a carnival barker. Thank you very much. I appreciate it. Right. Okay. He'd say that. And
01:05then I go, okay, now your next chip is for the guacamole. There's a little spice there. There's
01:09a little bit. Everybody tells me I've perfected the heat. Yeah. Cause I, I can't handle much.
01:14And that's like, neither can I. As much as I can do. Me too. Oh, that's so good. The lime. Right.
01:20And then I'll be like, do you like Pinto beans? And you say, yes. And I'll say the best part of
01:25my Pinto beans. Are we shooting it? Yeah. I love it. That means you're a foodie. I mean,
01:30you're a foodie. I totally love the people that shoot the beads. So I do ask you to drink just
01:34a little bit of the juice by itself so you can taste the flavors. And then I'm going to give
01:39you a spoon so that you can try a bean by itself. Yeah. And, um, I could tell it was like a
01:46different, it was like a better quality bean for sure. Cause you don't use. No. Yeah. These are
01:50dry beans. I clean them every Wednesday. You see me do that. And then now don't finish them. I know
01:54you're going to want to, but here, next, we're going to put some Pico in there. You're going to
01:58give it a good stir. Whoa. He saw me. I was just going to do it. This is your new favorite side.
02:03Instead of peas and carrots. Now you got Pinto's and Pico. Extra protein, veggies, vitamin C.
02:09Right now we're going to go crazy. This don't finish them. This is the trifecta.
02:14Right. You're going to give it a good stir until it's really nice and creamy.
02:19Right there. This is your new base favorite base for any leftovers. You got half a hamburger patty.
02:23You didn't finish at work at lunch or whatever. Three shrimp that are still left. Put them on the
02:27counter, heat up your beans, make your trifecta, throw them in there. You ain't even got to heat
02:30up your protein. Whoa. It was good as is. That is fantastic. I'm telling you. Right. That combination
02:36is just like amazing. It's a meal by itself. Yeah. I was about to say, I'll just make a taco
02:40out of this. Yeah, exactly. Sarah from somersaults loves to put a hot, put in a hot dog bun.
02:46Okay. So tell us, because I know you said you're going to be working on a website,
02:49so you'll have that up soon. So let us know so we can tell folks, but definitely
02:52social media is a great place to follow you and find out what markets are going to be right. And
02:56they can order also through there. Yes, you can order through my social media can DM me. I'm down
03:00for parking lot deals anytime. Um, but yes, if you can find me, um, at the, on Saturdays at the dig
03:12local Penman farmer's market at Penman and beach on Saturday at Sunday at Atlantic beach farmer's
03:17market. And now Tuesdays in Palm Valley, I'm going a little North now, wait, no South now,
03:23uh, to Palm Valley farmer's market on Tuesdays from 10 to one. It's precious. It's adorable. Yes.
03:29Yes. Plus I also volunteer and make lunch at the American Legion post three 16, twice a week.
03:34And that's the only place that you can find the most authentic Tex-Mex meal for only $5
03:39at the Legion. You don't have to be a member. Nope. You do not have to be a member.
03:44Yep. Enchiladas, crispy beef tacos. Enchiladas. Oh yes. Yes. Let me ask you this in terms of
03:51the Pico itself. Yeah. How long does that last? Obviously you want to put it in the fridge when
03:56we get home. That's my favorite question. That's my favorite question. So, um, so in all reality,
04:02I did a pH test and it does last up to a month at a pH four. Yes. At a pH four at a month with
04:08a pH test. I'd have that little video on Instagram as well, but I've walked inside the house and
04:12Michael Honey's eating Pico. I'm like, where'd you get that? Pico is like the back fridge. I'm
04:15like, I have no idea how long he's been back there. And he's like, well, it's still good.
04:20That sounds like my husband. Right, right, right, right. Hope for the best. So yeah,
04:24it does last a long time. And, but most people, they tell me, they asked me that question and
04:29then they're DMing me where can I get it? Cause I finished it already. And I'm like, I love it.
04:33Yeah. So give us your Instagram handle and then we're going to add the Pico princess. All right.
04:37Perfect. We're going to keep eating. Well, I'm going to keep eating cause you got to
04:40thank you so much for joining us. I had a great time. I love seeing y'all appreciate it. Thank you.