Latest / Macros & Makers / High Protein Legendary Foods Caprese Protein Pasta with Molly White

Transcript

High Protein Legendary Foods Caprese Protein Pasta with Molly White · Macros & Makers

• 0:00
  Yeah, so my breath hold is five minutes and 40 seconds.
• 0:03
  That's creepy.
• 0:03
  I have the 40 seconds down.
• 0:05
  I was gonna say I'll offer to open this for you,
• 0:07
  but after I heard you leg press a thousand pounds,
• 0:10
  I'm good, I'll let you open it.
• 0:11
  Well, it's 12.50, but not sharing, by the way.
• 0:16
  Good afternoon, everyone.
• 0:17
  Welcome to another episode of Macros and Makers.
• 0:20
  We're here at the legendary set
• 0:21
  in a beautiful downtown Santa Monica,
• 0:23
  and we are here with Molly White.
• 0:25
  I don't know if I can describe her
• 0:26
  just a brief sentence, but I will say this.
• 0:28
  Fitness influencer, model, actress,
• 0:31
  deep-sea diver, I'm gonna say.
• 0:33
  Just a plethora of things that you've done in your life
• 0:36
  that we're very excited to have you here.
• 0:38
  Thank you, I'm glad to be here.
• 0:39
  What are we cooking today?
• 0:40
  Well, today we're gonna do a simple summer salad,
• 0:42
  so we're gonna do a little bit of a version
• 0:44
  of a tomato caprese salad,
• 0:46
  because everyone likes a caprese.
• 0:48
  That's one of my faves.
• 0:49
  Sounds yummy, can't wait to try it.
• 0:50
  Great, let's get it going.
• 0:51
  While we're setting it up,
• 0:52
  I heard through the grapevine
• 0:53
  that you do retreats and intensives.
• 0:56
  What are those?
• 0:57
  I do.
• 0:57
  So essentially the retreats and intensives
• 0:59
  are similar versions of one another.
• 1:02
  The intensives are just like a deeper version
• 1:04
  that's a bit more intense for people
• 1:05
  who are looking to go a bit deeper in their journey
• 1:07
  and their health and all the different things
• 1:10
  that got going on in their lives.
• 1:11
  For the retreats, essentially, it's a call to come alive.
• 1:15
  Amazing, you do them out.
• 1:16
  So I do those in Bali and in Tulum,
• 1:18
  because it's an environment that's peaceful
• 1:20
  and restful for people to be able to invite them
• 1:22
  into these, because if you can be at peace,
• 1:26
  then it's easier to dig into some of the deeper things.
• 1:28
  So you lead this life that I'm sure many are envious of.
• 1:32
  You spent half the year in Tulum,
• 1:34
  which I've only lived terrously through in Tulum.
• 1:37
  Is it as amazing as you see?
• 1:39
  You know what, there are pros and cons everywhere,
• 1:41
  and that's what I'll say.
• 1:42
  Tulum is, in fact, a small town.
• 1:44
  It's a little bit of a jungle.
• 1:45
  I like to refer to the Swiss family Robinson on the beach,
• 1:48
  because there are still these very like
• 1:50
  homemade organic structures
• 1:51
  that feel very Swiss family Robinson,
• 1:54
  which makes me feel a little bit like I'm in the wild,
• 1:56
  but there are still the jungle gems
• 1:57
  and the grocery stores and all the things.
• 1:59
  So it's like you're never too far from
• 2:00
  what you technically need, but it's a little bit wild,
• 2:04
  because you might show up and they might have eggs,
• 2:05
  they might not have eggs.
• 2:06
  What do you split your time at outside of Tulum and Bali?
• 2:09
  I also spend quite a bit of time in Bondi Beach in Sydney,
• 2:12
  and then I pop over to LA or Miami
• 2:14
  as needed for work and fun things like this.
• 2:17
  Wow, that's amazing.
• 2:19
  Yeah.
• 2:20
  International Woman of Mystery.
• 2:21
  So what do we have going here?
• 2:22
  So we got this summer salad.
• 2:23
  So we got the summer salad,
• 2:24
  so I'm going to cheat a little bit with the pasta.
• 2:26
  So I do this with my rice for meal prep.
• 2:28
  So I just use a boiling kettle,
• 2:29
  because when I pour the water over it,
• 2:31
  it's going to speed up the cooking process.
• 2:33
  So for example, like with rice,
• 2:34
  it's going to take 15 minutes to cook.
• 2:36
  Is it a 45 minutes?
• 2:37
  Just, you know, a legendary pasta
• 2:38
  only takes three minutes anyway,
• 2:39
  so it's going to be pretty quick.
• 2:41
  I'm more intrigued before we started filming,
• 2:43
  you said it's not deep diving.
• 2:44
  What is it actually called?
• 2:45
  Free diving.
• 2:45
  Free diving, and you told us some crazy numbers.
• 2:49
  Yeah, so my breath hold is five minutes and 40 seconds.
• 2:52
  That's crazy.
• 2:52
  I have the 42nds down.
• 2:55
  Should we practice?
• 2:56
  Yeah, I mean, and is it true?
• 2:59
  I used to scuba dive in the Marine Corps,
• 3:01
  but I know it's different.
• 3:02
  Is that your lungs expand as you go further?
• 3:04
  How do you, that's five minutes is a lifetime.
• 3:06
  Your lungs get compressed as you go further.
• 3:08
  So you have less air.
• 3:09
  You have less air.
• 3:10
  So what's happening is it's the pressure of the water
• 3:12
  is pressing on your body
• 3:13
  and it's squeezing you, squeezing you, squeezing you down.
• 3:16
  So typically your breath hold for your static time
• 3:19
  is your active dive time
• 3:21
  because you're using, actively using oxygen
• 3:23
  instead of your half of your static time.
• 3:25
  So for five minutes and 40 seconds,
• 3:26
  that means two and a half to three minutes is my active.
• 3:29
  What are some things someone can do
• 3:31
  that maybe not be a freediver,
• 3:32
  but maybe they just want to hold their breath longer?
• 3:34
  I think my breath goes a minute 30 back in the day.
• 3:36
  I probably can get 40 seconds now.
• 3:38
  Oh my God, that's actually so pretty decent.
• 3:40
  So there's quite a few things that you can do.
• 3:42
  One of the things that I like to do
• 3:43
  is to do a little bit of yoga flow before dance
• 3:46
  because what you need is you need your body to relax.
• 3:48
  So you do that physically and emotionally
• 3:50
  and then you can increase your breath hold
• 3:52
  by about 30 to 45 seconds.
• 3:54
  The tunnel under the LAX, or like the LAX tunnel,
• 3:57
  I always hold my breath as much as I can
• 3:58
  and whenever there's traffic, I'm toast.
• 4:00
  Really?
• 4:01
  I was gonna say I'll offer to open this for you,
• 4:03
  but after I heard you leg press a thousand pounds,
• 4:06
  I'm good, I'll let you open it.
• 4:08
  It's 1250 Bruce, 1250.
• 4:09
  I don't want to short you on your total.
• 4:10
  Don't short me on my total.
• 4:11
  Yeah, I'm just kidding by the way.
• 4:13
  495 hack squat, right?
• 4:14
  495 on the hack squat.
• 4:15
  Okay, you hear that guys?
• 4:17
  That's impressive.
• 4:18
  What do we got there?
• 4:18
  We've got some sundried tomatoes here.
• 4:20
  Love those.
• 4:20
  Yeah, because it's just a little bit more savory.
• 4:23
  Yeah.
• 4:23
  Yeah, so I started lifting after I was in a car accident
• 4:27
  and my spine was twisted so essentially the doctor
• 4:30
  said good luck and I was on my own to figure it out,
• 4:32
  but I was in debilitating pain
• 4:34
  and I just can't live like this.
• 4:36
  So I woke up one day and I said this won't be my life
• 4:38
  and then I went and I signed up for a gym membership.
• 4:41
  And you've competed in tennis competition, right?
• 4:44
  I competed at Olympia Amateur and Wellness Category
• 4:48
  so that's like women's hourglass shape.
• 4:50
  Yeah, yeah.
• 4:50
  I liked that category because it was called wellness,
• 4:53
  but then also because it was such a feminine shape.
• 4:56
  Were you, did you grow up as an athlete,
• 4:57
  like track or sending high school or?
• 4:59
  Zero.
• 5:00
  Really?
• 5:00
  I had zero experience in any sort of athletics
• 5:03
  or any of it.
• 5:05
  I grew up reading a lot and building forts.
• 5:08
  Building forts.
• 5:08
  So we're just adding some more sundried tomatoes.
• 5:11
  So we wanna make sure it's got a nice good amount
• 5:12
  in there.
• 5:13
  Is there any strategy with the slicing method
• 5:14
  or are you just getting them smaller pieces?
• 5:16
  So supposedly the best salads,
• 5:18
  especially like a summer salad,
• 5:20
  you want the ingredients to be about the same size.
• 5:22
  So whether like a Shiranse salad,
• 5:24
  where the ingredients are minced pretty small,
• 5:26
  it's what I'm gonna do a little bit more of a chop size.
• 5:29
  So that way it's all about like nickel sized essentially
• 5:31
  so that you've got your, your cheese in your,
• 5:34
  you know, all the things kind of about that same size
• 5:37
  so that it has an aesthetic to it.
• 5:39
  But that way also it all fits in a bite
• 5:40
  supposedly is the theory behind it.
• 5:42
  How are we thinking about the pasta?
• 5:43
  Do we strain it in this one?
• 5:44
  Do we get it cool?
• 5:45
  Do we put it on ice or?
• 5:46
  I think we're about ready to strain it
• 5:48
  cause it's, it looks like it's all boiled up.
• 5:49
  We have a strainer and a bowl.
• 5:52
  What do you want?
• 5:52
  So we'll just, we'll strain this.
• 5:54
  Okay.
• 5:55
  Into a bowl over here.
• 5:56
  Let me do that.
• 5:57
  Here, is that good?
• 5:58
  Like this?
• 5:58
  Thank you.
• 5:59
  Okay.
• 5:59
  Sous Chef Bruce.
• 6:00
  There you go.
• 6:01
  Someone's got a help.
• 6:02
  There it is.
• 6:02
  Wow.
• 6:03
  Easy.
• 6:03
  That's pretty easy.
• 6:04
  Yeah.
• 6:05
  So we'll just leave that there for a second.
• 6:06
  Okay.
• 6:06
  And then Bruce, your favorite part was the mozzarella, right?
• 6:10
  Oh my gosh.
• 6:11
  This is my favorite.
• 6:11
  The mozzarella?
• 6:12
  The one, yeah.
• 6:13
  This is specifically called buffalo, right?
• 6:15
  Yeah, it's buffalo.
• 6:16
  So it's a bit softer, it's fairly high in protein
• 6:18
  and just, it's got a little bit nicer of a texture to it.
• 6:22
  Damn, I thought that was burrata the whole time.
• 6:23
  I don't know anything about cheeses.
• 6:25
  Oh yeah, the burrata's the really like the gooey.
• 6:27
  The really gooey.
• 6:28
  Yeah, burrata's a little bit like gooey.
• 6:30
  And then also burrata's a bit sweeter usually, isn't it?
• 6:33
  Yeah, I don't know the difference.
• 6:33
  I just crush it in sandwiches.
• 6:34
  Yeah, anything with cheese.
• 6:36
  So you also do sprinting and yoga
• 6:38
  and gymnastics, dynamic flexibility.
• 6:41
  And you said that dynamic flexibility is something
• 6:43
  that helped you out with your injury.
• 6:45
  Can you tell us more about that?
• 6:46
  Yeah, so after the accident,
• 6:47
  I was in an extreme amount of pain.
• 6:49
  I mean, I could barely touch my toes.
• 6:51
  I could barely do anything.
• 6:52
  Not that I had much a range of motion before the accident,
• 6:54
  but I just was so stiff from the how much pain I was in.
• 6:57
  So my burrata brought my back
• 6:59
  which twisted horizontally.
• 7:01
  So essentially, if I'm bending or I'm hinging
• 7:02
  and all those kind of things,
• 7:03
  if I'm releasing and gently moving through the motions,
• 7:06
  essentially what happens is
• 7:07
  if I snatched your phone from your hand,
• 7:09
  your body's nervous system responses to tense up.
• 7:11
  So instead, if I ask you for it,
• 7:13
  well then you're more likely to give it to me
• 7:14
  and to release it.
• 7:15
  And so then if I move the motions,
• 7:17
  my body's like, oh yes, I wanted to do that.
• 7:19
  Whereas if I try to force it,
• 7:21
  like a static stretch, let's let it get there.
• 7:23
  It's kind of like a Jedi mind trick,
• 7:25
  but for your muscles maybe.
• 7:25
  Pull out your timer, Bruce.
• 7:26
  Let's see if I can do 60 seconds while you guys do it.
• 7:28
  Hold on.
• 7:28
  You guys keep calm and say, I got a no.
• 7:30
  So you want to relax as you do.
• 7:32
  Notice any tensions, release.
• 7:34
  All right, let me know when the timer's up.
• 7:36
  I'm going.
• 7:36
  Andrey, Bruce, Andrey.
• 7:37
  Are you ready?
• 7:38
  Are you ready?
• 7:39
  On your mark.
• 7:40
  Two, three, go.
• 7:41
  It's funny, him and I, we used to work out together.
• 7:43
  We'd set a timer for doing planks.
• 7:45
  So what was your average plank time?
• 7:47
  I'm pretty good now.
• 7:48
  Him and I are much leaner than we used to be.
• 7:50
  We've gone through a lot of transformations.
• 7:51
  I can easily hold a plank now for three minutes,
• 7:53
  where I've been.
• 7:54
  All right.
• 7:55
  I mean, I could go four,
• 7:56
  but you know, you start getting that trombone up.
• 7:57
  And also like, what's the point?
• 7:59
  There's nothing quite like a guy
• 8:01
  leaving the leg press.
• 8:02
  And I'm like, oh, you're just leaving those weights.
• 8:04
  Yeah, I'm warming up.
• 8:04
  I'm going to start there.
• 8:05
  And then they kind of just like, look back.
• 8:07
  Yeah, they go to take plates off you
• 8:08
  because you're at 35 seconds.
• 8:09
  You got a minute and 10.
• 8:10
  Look at you go.
• 8:12
  That's all I got.
• 8:12
  We have a medic on site too, in case he...
• 8:15
  You know who's character I don't.
• 8:17
  Yeah, that's funny.
• 8:18
  That was hard.
• 8:19
  That looks pretty amazing, by the way.
• 8:21
  That's pretty easy.
• 8:22
  Yeah, that was easy.
• 8:23
  Actually, let's have a little bit of salt and pepper
• 8:24
  in there, because that's pretty nice.
• 8:25
  Not balsamic?
• 8:26
  We do.
• 8:27
  Yeah, you put balsamic in there.
• 8:28
  So we've got balsamic in there.
• 8:29
  We've got salty black pepper.
• 8:31
  So again, these are all just,
• 8:32
  these are all rich flavors.
• 8:34
  Yeah.
• 8:34
  Which are going to make for a little bit of a nice thing.
• 8:36
  And as you can see, it's a really quick process.
• 8:38
  It's four ingredients, like done and done.
• 8:40
  That's incredible.
• 8:41
  Yeah, nice, easy summer salad.
• 8:43
  Yeah.
• 8:43
  And in terms of servings,
• 8:44
  is this good for one person to house by themselves?
• 8:47
  Or are you splitting this in two, three, four?
• 8:48
  What are you thinking?
• 8:49
  You could do this.
• 8:50
  This could be four servings.
• 8:51
  I believe the recipe was written up for about four.
• 8:53
  As like a side salad, if you wanted to do it
• 8:55
  as a main, you could do two
• 8:56
  and you could toss some chicken in there with it.
• 8:58
  Maybe if you wanted to do a salmon,
• 9:01
  would probably be really nice with that.
• 9:02
  Like a nice grilled, seared salmon.
• 9:03
  Like, yum.
• 9:04
  Yeah, or even grab, yeah,
• 9:06
  like a rotisserie chicken, just chop it up.
• 9:07
  Yeah.
• 9:08
  Get your protein.
• 9:09
  And again, those kind of things
• 9:10
  are going to be a little bit more on the savory side,
• 9:11
  so it'll just pair really nicely.
• 9:13
  This looks legit.
• 9:14
  Wow.
• 9:14
  Well, hopefully it's as good as it looks.
• 9:16
  And just remember that it's the Thai basil, not the...
• 9:18
  Well, we're going to have someone come in and try it,
• 9:19
  besides us.
• 9:20
  Awesome.
• 9:21
  Should we all do it at once?
• 9:22
  Why not?
• 9:23
  Why not?
• 9:23
  Or can I?
• 9:24
  Smells good.
• 9:25
  I can smell the balsamic.
• 9:26
  That's one of my favorites.
• 9:27
  I love it.
• 9:28
  So what's next for you
• 9:29
  in terms of your endeavors or adventures?
• 9:32
  In terms of adventures,
• 9:32
  next up is Bali.
• 9:34
  How quickly is that coming up?
• 9:35
  Next month.
• 9:36
  Oh, wow.
• 9:36
  Yeah, so I'll be in Bali next month,
• 9:37
  and so I'll be looking at some retreat spaces
• 9:40
  and doing some writing for the books that I'm working on.
• 9:42
  Yeah, no, I always see these great images.
• 9:44
  I mean, I'm always like the huts that are...
• 9:47
  You walk down the, you know, out into the ocean.
• 9:48
  Yeah, the huts and the waterfalls
• 9:50
  and all that kind of stuff are stunning.
• 9:51
  What they don't show you...
• 9:52
  They don't show you the bad parts.
• 9:53
  What they don't show you is that
• 9:54
  the streets are about this wide.
• 9:56
  Oh, wow.
• 9:56
  And there's traffic on both sides
• 9:58
  and there's buildings that are just super high.
• 10:00
  Oh, wow.
• 10:01
  It's like a tropical New York City.
• 10:02
  Oh, really? Oh, wow.
• 10:04
  Yeah, so...
• 10:04
  I would not thought that, yeah.
• 10:05
  No, I wouldn't have thought it either,
• 10:06
  so it definitely caught me off guard the first couple of days.
• 10:09
  I was like, oh, my nervous system.
• 10:11
  I was sort of played up one more of these guys.
• 10:13
  Maybe I'll toss a couple more tomatoes in there for that one.
• 10:16
  It's not played at the best, but we got it.
• 10:18
  Might as well wipe it out.
• 10:19
  Bull is actually a little bit heavier than it looks.
• 10:20
  Hey, you're the strong, strong person.
• 10:22
  What's your PR, Bruce?
• 10:23
  Oh, no, I would be basing on history only now.
• 10:26
  That's okay.
• 10:27
  I used to have a very big total.
• 10:29
  It was 440 bench and...
• 10:30
  Okay, that's huge.
• 10:31
  And we got to show the pictures on the...
• 10:33
  Oh, yeah, it'll be a lot of pictures.
• 10:34
  675 squat, definitely.
• 10:36
  The gold's very strong, very big.
• 10:37
  That's very impressive.
• 10:38
  Now I just like working out just to get by.
• 10:40
  Well, and there's...
• 10:42
  I mean, no one lifts that way every day.
• 10:44
  Yeah, I still like lifting heavy.
• 10:45
  You know, let's go real good, says it best.
• 10:47
  Lift as heavy as you can as long as you can.
• 10:49
  Oh, come on over here, young lady.
• 10:51
  Come on in.
• 10:52
  Wait, don't get all shy.
• 10:52
  I used to...
• 10:53
  You could drop your stuff, come on in.
• 10:54
  Come for snacks.
• 10:55
  Come on over, we're just feeding...
• 10:57
  We're feeding the masses.
• 10:59
  I'm gonna have a slide in next week.
• 11:00
  We're at the masses.
• 11:01
  I think we're all gonna take a bite at the same time.
• 11:03
  We're all gonna eat it together.
• 11:04
  Come on over here, come over here next to Molly.
• 11:06
  This is...
• 11:06
  Hi, I'm Brandy.
• 11:07
  Nice to meet you.
• 11:08
  So she just ripped up this little summer...
• 11:10
  What is it, okay, summer salad?
• 11:12
  We got a summer caprese salad with sun-dried tomatoes.
• 11:15
  Oh my gosh.
• 11:16
  Like how easy is that, right?
• 11:17
  All right, on three, everybody.
• 11:18
  Yep.
• 11:18
  And look into a camera when you're done.
• 11:19
  Right.
• 11:20
  Or not.
• 11:24
  So good.
• 11:25
  Wow, my favorite goat too.
• 11:26
  Wow.
• 11:26
  Nice easy.
• 11:27
  I'm not looking up because I'm eating.
• 11:28
  That's all right.
• 11:28
  All right.
• 11:29
  That's really good.
• 11:29
  I'm not sharing, by the way.
• 11:31
  You know what?
• 11:32
  Sharing is caring, but if you're holding on to it,
• 11:36
  that's a good sign, that's a good sign.
• 11:37
  The pasta came out really good.
• 11:38
  I liked it, really al dente too,
• 11:40
  so that's a good move with the straining.
• 11:42
  I like that, yeah, it was perfect with the kettle, yeah.
• 11:45
  Yeah, and it makes it great.
• 11:47
  That's why it's one of my favorite tricks
• 11:49
  for rice and for pasta,
• 11:50
  because it's just...
• 11:51
  Not bad, right?
• 11:52
  It's really good.
• 11:53
  Good.
• 11:53
  I'll be jealous too.
• 11:54
  This is the best recipe so far of the day.
• 11:56
  I'm gonna try the buffalo one, is that good?
• 11:58
  I'm not a buffalo guy.
• 11:59
  Yeah, I'm a steer guy.
• 12:00
  This is awesome.
• 12:01
  Well, so far, the rest of the best.
• 12:02
  This is cool though, I'll make this at home.
• 12:05
  Yeah, a lot of people don't realize
• 12:05
  healthy should taste better.
• 12:08
  Like, it should always taste better,
• 12:09
  it should feel better,
• 12:10
  and the difference you feel in your body
• 12:12
  when you eat clean is night and day.
• 12:14
  Like, it feels like life.
• 12:16
  I used to joke whenever I make green juices,
• 12:17
  I'm like, give me all the life,
• 12:19
  because it's like, you can just feel it
• 12:20
  immediately in your body.
• 12:22
  I actually really like the Thai basil.
• 12:23
  Really?
• 12:23
  Yeah, I'm gonna throw me off, it's really nice.
• 12:25
  Okay, all right.
• 12:26
  Brittany knows about fitness,
• 12:27
  she used to compete in bikini.
• 12:28
  Okay, you've definitely got more hype for it.
• 12:32
  Yeah, I was always in the tall girl category,
• 12:34
  that's for sure.
• 12:35
  I'm always in the shortest category,
• 12:36
  I'm treating in platforms today.
• 12:39
  Good job.
• 12:40
  I always just joke that I'm travel-type.
• 12:42
  So you can make this for you and your daughter.
• 12:44
  My daughter would love this.
• 12:45
  Good.
• 12:45
  It's very into pasta, mac and cheese.
• 12:48
  And if you want to cheat some more protein in there for her,
• 12:50
  you can toss some chicken in there, things like that.
• 12:52
  The rest of you will be in the link in the bio too.
• 12:54
  Yeah, I link in the bio.
• 12:55
  Take the plate with you, it's yours.
• 12:57
  It's amazing, well perfect.
• 12:58
  So nice to meet you.
• 12:59
  Yeah, nice to meet you.
• 13:00
  Enjoy your meal.
• 13:00
  So one of the things that I'll do pretty often
• 13:02
  is I'll do a no-key caprese.
• 13:04
  Oh yeah.
• 13:05
  So instead of doing, you can do the legendary pasta
• 13:08
  or you can just toss a no-key in there
• 13:09
  because then it's potato pastures
• 13:10
  because some people digest the...
• 13:11
  Oh, your no-key, yeah.
• 13:13
  That'd be bad, ask if you had made that.
• 13:14
  Yeah, and then it's the warm
• 13:15
  and it's just very, very satisfying.
• 13:19
  If you could have one final meal, what would it be?
• 13:21
  Sushi.
• 13:22
  That's quick, sushi.
• 13:23
  Best source of protein for you.
• 13:24
  Ahi tuna steaks are my favorite.
• 13:26
  Cool.
• 13:26
  What's your favorite protein snack
• 13:27
  not named to legendary foods?
• 13:29
  Not named to legendary foods?
• 13:31
  Protein snack.
• 13:31
  I mean, as lame as it sounds,
• 13:32
  I should grab a protein shake.
• 13:33
  It's quick and easy.
• 13:34
  What is your favorite body part to work out with?
• 13:37
  Back.
• 13:38
  Okay.
• 13:38
  All right.
• 13:39
  You feel how you're strong when you do back.
• 13:40
  If you were, what is on your bucket list?
• 13:43
  You were, you've not done one single thing,
• 13:44
  you've not done.
• 13:45
  I'd love to go to the temples in Cambodia.
• 13:47
  Cool.
• 13:47
  Who's your favorite actor?
• 13:48
  Ryan Gosling.
• 13:49
  10.
• 13:49
  Ryan Gosling, stop traffic
• 13:51
  to tell me that I was beautiful
• 13:52
  one day in North Hollywood.
• 13:53
  Wow, go Ryan Gosling, wow.
• 13:55
  Yeah, I'm awkward enough
• 13:57
  that I looked around to see who he's talking to.
• 13:58
  What?
• 13:59
  Yeah, yeah, yeah.
• 14:01
  And I'm looking around and he's like,
• 14:02
  hey girl, you're beautiful.
• 14:02
  And I'm looking around to see who he's talking to.
• 14:04
  I'm the only person there.
• 14:05
  Amazing.
• 14:06
  Every time, then I just take a giggle and drove away.
• 14:08
  You was driving right next to you?
• 14:09
  Yeah.
• 14:09
  He like, he like pulls up so he blocks and crashes.
• 14:11
  I like it.
• 14:12
  Well, thank you for being here.
• 14:13
  Thank you for having me.
• 14:14
  Awesome.
• 14:14
  Great to chat with you guys.
• 14:15
  Thank you guys.