David there's a few things we could change to make these a bit better. 1- use real maple syrup because the fake stuff is what's giving your muffins that rubbery texture. 2- use whole milk instead of soy milk because of the fat content. That's what gives you a good muffin. 3- use liners when making muffins because that extra oil that's been sprayed into the pan will make your muffins dense. 4- make sure that none of your ingredients expired ESPECIALLY your baking powder...old powder=little to no rise And old spices=little flavor 5-don't over mix your batter. That develops the gluten in the flour which leads to a terrible texture 6- mix your chocolate chips/fruits into the flour mixture BEFORE you add your wet ingredients because otherwise they sink.
It says no high fructose corn syrup on the bottle , and then I said original syrup on the bottom therefore it seems as though he used he used maple syrup
Here's the thing: in cooking, fat=flavor. Coconut milk has a ton of fat in it, soy milk does not. Add to that the texture difference caused by substituting the thick, creamy coconut milk with the thin, watery soy milk, you get crap results. I get that you are allergic, but you might want to do a retry with either cream or real milk. Either one will produce better results. (Also, as someone said, Log Cabin is not real maple syrup. It's corn syrup with just enough maple syrup to make it taste kind of like the real thing, which isn't helping the flavor profile at all.)
I substitute soy milk in a majority of my recipes for regular milk and others and they've never turned out bad. Think this might just be the fault og the recipe itself and not substitution.
yes i agree, the fat per cup in coconut milk is 54 while whole milk is 8 and soy is only 1.6 he shouldve used heavy cream instead, wich still has less fat
Those recipes where "healthy" muffin recipes which is why they used maple syrup instead of sugar and non dairy milk. I actually made the apple ones several months ago and they are in fact terrible.
Here's the thing though, a ruined texture will also affect the flavor. Using soymilk (watery) instead of coconut milk (fatty) caused excess gluten to form, which also traps the flavor molecules. But anyway, i love your vids!
Tame Y I'm sure they teach it in culinary school, but all my random culinary knowledge is just the result of a ton of research and countless hours in the kitchen :D
Tame Y i went to culinary school and while i cant be certain on their claims about excess gluten strands i can confirm that subbing soy milk (very watery and lacking in fat) for what i believe was actually canned coconut milk (which is very different from the coconut milk you would buy in a carton as a dairy substitute for drinking) which has a very high fat content and thick consistency due to the coconut cream on top, will most assuredly affect the taste and texture of your baked good. Unlike normal cooking baking really is more of a science and switching out ingredients like that will change the outcome. I would have recommended switching out the coconut milk for heavy whipping cream due to the high fat content.
Its funny how you can tell David stands with a wide stance while he's filming because he has to rock back and forth to stand up and walk out of frame at the end
David, try using cupcake wrappers next time you bake them. The tin was nonstick (and I think you sprayed them?) which doesn't allow the batter to properly rise in the oven because it can't stick to anything, which produces a dense result. The cupcake wrappers allow the batter to cling to something as they rise up. Also, add more salt to the recipe.
In my experience, if I don't line my tin before baking then the result will be dense, especially around the outer part of my cake. But that's just my experience. It really depends on what the baker decides to do.
I am so sorry you had to eat these! For those saying he needed to use a cupcake liner that isn't entirely true. I made some pumpkin spice muffins a few months ago without those and they rose beautifully. Pretty sure the denseness is coming from the milk? Next time just use regular milk, should work out better for you. You know what next time use a different recipe! hahaha
In the future I would recommend using 2% diary milk instead of soy milk. Soy tends to have an aftertaste and discoloration when cooked. Also coconut milk tends to have a higher fat content. Though this probably wouldn't have saved those muffins
You could have used buttermilk in place of the coconut milk. Both high in fat which adds flavor and helps to tenderize the bread (muffins are a quick bread which get their rise from chemical leavening unlike traditional bread which uses yeast ).
Honestly i think its the substitute for coconut milk. Coconut milk is high in fats similar to whole milk. Whereas soymilk has lesser fats. So maybe it contributed to the lack of flavour and the denseness.
I once made a tasty recipe for “healthier” strawberry muffins made with whole wheat flour and similar ingredients to ones these were made with. My reaction was the same as yours. They smelled and tasted like play doh lol... I think tasty is only good at extremely unhealthy recipes, not so much at ones like these!
I would have used whipping cream in place of the coconut milk, because they're both a similar consistency and not super thin and watery like soymilk. Whole milk might have worked as well. Also, the vanilla flavor of the soymilk might have messed with the final outcome/flavor of the muffins.
The reason that they were so rubbery might have been because there were not enough fats/oils which can make baked goods very rubbery if you don't replace them.
Hi there, been watching your channel for a couple of years now :) An advice from a Greek about Greek yoghurt in recipes: add it as the last of your wet ingredients, and don't stir it in too much because it'll 'break down' and release all its water, and its effect will be lost plus it will add more fluid in your mix. Treat it more or less how you'd treat mixing in meringue or whipped cream. Gently and very briefly stir.
Starforsaken101 yes!!! Ain’t no comparison to real maple syrup. Omg in the winter when they pour it over snow and then it kind of freezes 😍 oh geez I’m dreaming now
Coconut milks consistency is like milk cream more than milk. I think you should have used half&half or just cream instead of coconut milk. That might be reason why your batter came out liquidy
Coconut milk is closer to heavy cream i actually use it as a substitute heavy cream as I'm vegan. also maple syrup is easy to find but quite expensive in the us
Looking forward for it too, but welp. The look is ok tho. How about a retest with replacing all those fancy ingredients with something basic. Syrup to sugar, soy milk to just milk, and oil to butter. Butter test great too ya know? And the apple cinnamon, seriously, I was looking forward to that the most. Salvage these babies Seymour. Oh, and what is Christmas without cake roll~ Cake Roll!! Do that next!!!
White v. Whole Wheat flour and real maple syrup v. artificial syrup probably contributed to the texture and taste differences more than the milk. Whole wheat flour has a different gluten and protein content and probably absorbs more liquid. Maple syrup has a much more intense flavor than the general table syrup it also could cause a consistency difference. Good job though. Love your videos. I enjoy them all and you remind me of Ferris Bueller in the best way possible.
He is using white flour. If you look up the brand the unbleached has a dark brown band and the whole wheat is pale brown. The artificial syrup definitely made a difference but I think the milk did too. Pure coconut milk is both thicker and higher in fat then silk soy milk, the soy milk also has a list of ingredients that may effect baking.
Hey David, I'm almost positive the blandness has to do with the unbleached flour. I've tried with just that flour with low amount of positive results. Baking sweets is tricky as you have to use more sugar and a balanced ratio of flours. Hope this helps!
Jan Kim just a heads up. It doesn’t take like meat lol. It has a similar texture, and since I don’t eat meat, it was really good... but I feel like for people who do eat meat it would just be weird
It tastes kind of like pulled pork but the satisfying part of pulled pork is the fat and protein content, which jackfruit doesn't have. It's really acidic and made me feel quite ill.
Sugar and fat (butter)are what make cakes moist, soft and flavorful so those muffins were doomed from the start Also, chocolate cake is best made with oil but the bananas and the lack of sugar made it dry
David you probably placed the lemon juice on the counter for the apples. You can place the shredds of it in water with a little bit of lemon juice to prevent it from oxidizing. Just a guess though.
Ananya Sahay i mean yeah that's important but muffins shouldn't taste terrible like a few hours after they are done, something was weird about the recipe
I made the dark chocolate banana muffins and they came out pretty good and i did this stuff differently: 1. I used real maple syrup instead of that fake corn syrup stuff 2. I used skim milk instead of almond milk 3. I used half AP flour and half whole wheat 4. I put liners in the mold, but they did still stick a little bit because that there's no fat in them
Those muffin recipes were intended for people looking for a somewhat healthier alternative to the standard, sugar-and-butter filled muffins. They weren't created with the sole purpose of being delicious, hence why they weren't in comparison to real muffins
No butter, no sugar. I think that’s why they tasted bad. Isn’t the standard muffin recipe creamed butter and sugar, milk, your dry ingredients, and additional flavors (choc chip, banana nut, etc.)?
They used the full fat can coconut milk probably, whych needs something just as fatty to substitute with, the soy milk is good if they used regular milk and your allergic /vegan..
When using yogurt and baking powder in baked goods, you’re supposed to mix these 2 together (alone), and let it “rise” or bubble for a couple of minutes. The chemicals in these 2 make a reaction that, when mixed together then with the rest of your ingredients, make the muffin or whatever very light and airy and not “rubbery” like what you got.
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David there's a few things we could change to make these a bit better.
1- use real maple syrup because the fake stuff is what's giving your muffins that rubbery texture.
2- use whole milk instead of soy milk because of the fat content. That's what gives you a good muffin.
3- use liners when making muffins because that extra oil that's been sprayed into the pan will make your muffins dense.
4- make sure that none of your ingredients expired ESPECIALLY your baking powder...old powder=little to no rise
And old spices=little flavor
5-don't over mix your batter. That develops the gluten in the flour which leads to a terrible texture
6- mix your chocolate chips/fruits into the flour mixture BEFORE you add your wet ingredients because otherwise they sink.
I noticed how they didn't rise.
Came here to say 4 of those things lol! Amen!
I never knew spraying extra oil makes the muffins dense. Good tip!
Why can't more people post comments like this? I never really see tips/constructive criticism anywhere anymore
I use non dairy milk and they come out perfectly
David: - we are gonna use maple syrup
*puts corn syrup*
Me: *cries in Canadian*
Valeriya Rubanova lol Americans just don't know
It says no high fructose corn syrup on the bottle , and then I said original syrup on the bottom therefore it seems as though he used he used maple syrup
That being said he may not have used real maple syrup, which in all actuality is a true shame
Kira Pitchers That’s funny...I did. Lol 🤔
David: -titles video "muffins 6 ways"-
Also David: "Im only doing 3! :)))))"
Here's the thing: in cooking, fat=flavor. Coconut milk has a ton of fat in it, soy milk does not. Add to that the texture difference caused by substituting the thick, creamy coconut milk with the thin, watery soy milk, you get crap results. I get that you are allergic, but you might want to do a retry with either cream or real milk. Either one will produce better results. (Also, as someone said, Log Cabin is not real maple syrup. It's corn syrup with just enough maple syrup to make it taste kind of like the real thing, which isn't helping the flavor profile at all.)
I substitute soy milk in a majority of my recipes for regular milk and others and they've never turned out bad. Think this might just be the fault og the recipe itself and not substitution.
Shadé Palmer Problem is, coconut milk is more of a cream consistency. It's thicker than milk, so even using regular milk would be a little iffy.
Sharon Blank yeah I’d say he should of used cream and real maple syrup
yes i agree, the fat per cup in coconut milk is 54 while whole milk is 8 and soy is only 1.6 he shouldve used heavy cream instead, wich still has less fat
Those recipes where "healthy" muffin recipes which is why they used maple syrup instead of sugar and non dairy milk. I actually made the apple ones several months ago and they are in fact terrible.
I'm almost sure they used that thick coconut milk in a can, which soy milk would not be a good substitute for
COME ON DAVID, CHOCOLATE CROISSANTS !!!!!!!!!!!!!!🥐 🥐🥐🥐🥐🥐🥐🍫🍫🍫🍫🥐🍫🥐🍫🥐🍫🍫🍫🍫🥐🥐🥐🥐🥐🥐🥐🍫🥐🍫🥐🍫🥐🍫🥐🍫🍫🍫🍫🍫🍫🍫🍫🍫
Here's the thing though, a ruined texture will also affect the flavor. Using soymilk (watery) instead of coconut milk (fatty) caused excess gluten to form, which also traps the flavor molecules. But anyway, i love your vids!
Tame Y I'm sure they teach it in culinary school, but all my random culinary knowledge is just the result of a ton of research and countless hours in the kitchen :D
Tame Y i went to culinary school and while i cant be certain on their claims about excess gluten strands i can confirm that subbing soy milk (very watery and lacking in fat) for what i believe was actually canned coconut milk (which is very different from the coconut milk you would buy in a carton as a dairy substitute for drinking) which has a very high fat content and thick consistency due to the coconut cream on top, will most assuredly affect the taste and texture of your baked good. Unlike normal cooking baking really is more of a science and switching out ingredients like that will change the outcome. I would have recommended switching out the coconut milk for heavy whipping cream due to the high fat content.
best substitute for coconut milk is almond milk since both are high in fat, or even use whole milk.
He cant consume any nuts including almonds , but whole milk should work fine as u said so
He's allergic to all kinds of nuts
Min Virus i love your profile pic!
KaibaCorp he's allergic
Almond milk is not high in fat
Its funny how you can tell David stands with a wide stance while he's filming because he has to rock back and forth to stand up and walk out of frame at the end
RhymingMime lol so true
He’s probably taller than whatever his camera is on so he needs to get down a bit to be in frame... or he just likes standing like that 😂
yeah I thought its probably cuz he wants the perfect background in frame with his shelves and posters
Actually he’s on a chair I think?
He’s just on a stool or a chair and he’s getting up.
David, try using cupcake wrappers next time you bake them. The tin was nonstick (and I think you sprayed them?) which doesn't allow the batter to properly rise in the oven because it can't stick to anything, which produces a dense result. The cupcake wrappers allow the batter to cling to something as they rise up. Also, add more salt to the recipe.
not necessarily true. have you ever made a cake that didn't rise because you didn't line it with parchment? its the ingredients.
In my experience, if I don't line my tin before baking then the result will be dense, especially around the outer part of my cake. But that's just my experience. It really depends on what the baker decides to do.
Alice Lolita I've never had that problem but then again my cooking experience is pretty limited to boxed mix which is basically idiot proof.....
I am so sorry you had to eat these! For those saying he needed to use a cupcake liner that isn't entirely true. I made some pumpkin spice muffins a few months ago without those and they rose beautifully. Pretty sure the denseness is coming from the milk? Next time just use regular milk, should work out better for you. You know what next time use a different recipe! hahaha
In the future I would recommend using 2% diary milk instead of soy milk. Soy tends to have an aftertaste and discoloration when cooked. Also coconut milk tends to have a higher fat content. Though this probably wouldn't have saved those muffins
Try remaking it with regular full fat milk and real maple syrup , David, it might turn out better
You could have used buttermilk in place of the coconut milk. Both high in fat which adds flavor and helps to tenderize the bread (muffins are a quick bread which get their rise from chemical leavening unlike traditional bread which uses yeast ).
Honestly i think its the substitute for coconut milk. Coconut milk is high in fats similar to whole milk. Whereas soymilk has lesser fats. So maybe it contributed to the lack of flavour and the denseness.
Miaka Luckystar yep!
I once made a tasty recipe for “healthier” strawberry muffins made with whole wheat flour and similar ingredients to ones these were made with. My reaction was the same as yours. They smelled and tasted like play doh lol... I think tasty is only good at extremely unhealthy recipes, not so much at ones like these!
Please try them again but with real maple syrup xD
I would have used whipping cream in place of the coconut milk, because they're both a similar consistency and not super thin and watery like soymilk. Whole milk might have worked as well. Also, the vanilla flavor of the soymilk might have messed with the final outcome/flavor of the muffins.
He's lactose intolerant 🤷 I feel so bad for him he's like being forced to eat things he can't for his job 😂
I know this is hard, but i like seeing you trying hard, so ChOcOlAtE cRoIsSaNtS
The reason that they were so rubbery might have been because there were not enough fats/oils which can make baked goods very rubbery if you don't replace them.
David gets so little credit for how much work he puts into his seasonly decorations
I’ve been binge watching David’s buzzfeed tests like all day. Love you videos!!
Sad little muffins 😂 can’t wait for peppermint videos!
DAVID PLEASE TRY THEIR BEST CHOCOLATE CHIP COOKIES AND THEIR BEST SNICKERDOODLES
(I tried the chocolate chip and they’re sooo good!)
Zygarde Complete So true the best choc chip cookies I’ve ever eaten!
The sugar swirl cookies will be great for Christmas!
I reckon you should have used buttermilk instead of soy milk, there's no reason other than maybe flavour and thickness to use coconut milk.
Hi there, been watching your channel for a couple of years now :) An advice from a Greek about Greek yoghurt in recipes: add it as the last of your wet ingredients, and don't stir it in too much because it'll 'break down' and release all its water, and its effect will be lost plus it will add more fluid in your mix. Treat it more or less how you'd treat mixing in meringue or whipped cream. Gently and very briefly stir.
I always look forward to your videos David! Happy Holidays everyone :) ♥️
gotta use real maple syrup brah, the fake stuff doesnt work for baking it cooks all weird
Mushroom truuuuuue
um... David... your "maple syrup" was corn syrup...
JpezMoonMoon he did use maple syrup the label read NO HIGH FREQUENCE CORN SYRUP
It's NOT maple syrup. It's literally corn syrup with shitty maple flavoring. GO TO CANADA, YOU'LL LEARN THE DIFFERENCE.
Starforsaken101 yes!!! Ain’t no comparison to real maple syrup. Omg in the winter when they pour it over snow and then it kind of freezes 😍 oh geez I’m dreaming now
Thank you for pointing that out. I was triggerd SO BAD from that T H A T S N O T M A P L E S Y R U P
lmao yeah it's corn syrup mixed with sugar and chemicals
I thought thickened cream would’ve been the better substitute since coconut cream is thick compared to soy or cow milk lol
Maybe use sweetened condensed milk as a replacement for coconut milk? It may help thicken the batter
Coconut milks consistency is like milk cream more than milk. I think you should have used half&half or just cream instead of coconut milk. That might be reason why your batter came out liquidy
“maple syrup” *buys regular log cabin syrup*
make the chocolate croissants! Youre the only one who would actully do it! take one for the team
"Brown cinnamon" lol
FLUFFY PANCAKES
I like watching your videos. You always look sooooooooo tired though! I hope you can get some sleep soon!
David! You overmixed your muffins!!! That’s why they didn’t rise properly
Coconut milk is closer to heavy cream i actually use it as a substitute heavy cream as I'm vegan. also maple syrup is easy to find but quite expensive in the us
please do the chocolate croissants!!!!
Try fluffy pancakes!!!
Any oil of your choice
Put car oil in
Lolll
Looking forward for it too, but welp. The look is ok tho. How about a retest with replacing all those fancy ingredients with something basic. Syrup to sugar, soy milk to just milk, and oil to butter. Butter test great too ya know? And the apple cinnamon, seriously, I was looking forward to that the most. Salvage these babies Seymour. Oh, and what is Christmas without cake roll~ Cake Roll!! Do that next!!!
Yesssssss. Finally have a new vid to watch so I can stop rewatching all of the old ones
Aligot cheesy potatoes!!!!!
Your facial expressions I can't 😂❤
But the title said muffins 6 ways...
Michael Persico oh k thx
White v. Whole Wheat flour and real maple syrup v. artificial syrup probably contributed to the texture and taste differences more than the milk. Whole wheat flour has a different gluten and protein content and probably absorbs more liquid. Maple syrup has a much more intense flavor than the general table syrup it also could cause a consistency difference. Good job though. Love your videos. I enjoy them all and you remind me of Ferris Bueller in the best way possible.
He is using white flour. If you look up the brand the unbleached has a dark brown band and the whole wheat is pale brown. The artificial syrup definitely made a difference but I think the milk did too. Pure coconut milk is both thicker and higher in fat then silk soy milk, the soy milk also has a list of ingredients that may effect baking.
Please try the Cheesy Potatoes (Aligot) Recipe! 🧀🥔😄
Hey David did you ever check out the sorted food guys. They make a lot of really good recipes and I would like to see you recreate what they cook.
Sue Visions they are not chef ,they are normal
Poornima Krishnan lmaoo. Berry and Ben are the best of friends. I love those guys.
He is a super geek ,super geek ,he is super geeky 😝😝
Hey David, I'm almost positive the blandness has to do with the unbleached flour. I've tried with just that flour with low amount of positive results. Baking sweets is tricky as you have to use more sugar and a balanced ratio of flours. Hope this helps!
David please do buzzfeed's ultimate chocolate chip cookies!!
Yeah... Cocnut milk. If it is pure coconut milk is actually quite thick. That's probably where the difference came in
Shawnee Elliott Yeah. The full fat coconut milk is thicc. It's similar to heavy whipping cream in texture.
January should be a whole month of healthy food for new years resolutions!
A combination of random unauthentic ingredients and a lack of sugar and fat are responsible for this shitty creation lol. Good video ;)
Ok, that is not maple syrup btw, that's pancake syrup...
"on ice activities" 😂😂
SWIRL COOKIES PLS DAVID.
why have i just now realized how nice your hands/arms are lmao wtf i’ve been watching you for so long
They all looked gross just by the ingredients, who doesn’t put sugar in muffins??
David can you try the vegan pulled pork? I'm not vegan but I'm really curious to see if it actually tastes like meat!
Jan Kim just a heads up. It doesn’t take like meat lol. It has a similar texture, and since I don’t eat meat, it was really good... but I feel like for people who do eat meat it would just be weird
It tastes kind of like pulled pork but the satisfying part of pulled pork is the fat and protein content, which jackfruit doesn't have. It's really acidic and made me feel quite ill.
FINALLY! I'm not the only person who wants him to do this!
Same as the vegan Mac and Cheese
Looks alright, but doesn't taste like the real thing (obviously)
I really like that you listen to suggestions from fans to improve your recipes. 😊
Sugar and fat (butter)are what make cakes moist, soft and flavorful so those muffins were doomed from the start
Also, chocolate cake is best made with oil but the bananas and the lack of sugar made it dry
IbrahimNuur bananas are good 😏
I thought he eas gonna say snuggling with some hot chic
Well that's pretty good too
Please do more breakfast recipes! Maybe more savory recipes too? Such as burgers four ways? Thank you David!
“I cannot eat them, or their milk.” I don’t know why that cracked me up so much lol.
I thought he was gonna say “snuggle up with your boyfriend” but he said “snuggle up with some hot chocolate” my life described perfectly
Please try the 5 soups to warm the soul by tasty puhleeeeeeez
The reason it tastes weird is because you're not actually using maple syrup, bro. You're using corn syrup! Try and get some legit maple syrup!
I'm sorry, but you're talking to a Canadian here. That is not maple syrup. That is shitty table syrup.
Go look it up. That is very much not maple syrup.
David you probably placed the lemon juice on the counter for the apples. You can place the shredds of it in water with a little bit of lemon juice to prevent it from oxidizing. Just a guess though.
Retry them with REAL MILK!
Christmas decorations on point
CHOCOLATE CROISSANTS BICH
00:25 Snuggling up with some hot chocolate? I'd like some David with that please :(
EAT THE THINGS AS SOON AS YOU MAKE THEM! PLEASE PLEASE
Ananya Sahay i mean yeah that's important but muffins shouldn't taste terrible like a few hours after they are done, something was weird about the recipe
Joyita Darling I'm not saying this specifically for this video. Cause sometimes he eats stuff like Garlic bread cold so it won't taste good
Anaya Sahay even cold garlic bread is good garlic bread lol
Please try the Chocolate Croissants!!!!
I made the dark chocolate banana muffins and they came out pretty good and i did this stuff differently:
1. I used real maple syrup instead of that fake corn syrup stuff
2. I used skim milk instead of almond milk
3. I used half AP flour and half whole wheat
4. I put liners in the mold, but they did still stick a little bit because that there's no fat in them
David please make japanese pancakes someday 😂 pleasee
CHOCOLATE CROISSANT!!
maybe it's because you didn't use real maple syrup? authentic maple syrup is super sweet. great video!
Those muffin recipes were intended for people looking for a somewhat healthier alternative to the standard, sugar-and-butter filled muffins. They weren't created with the sole purpose of being delicious, hence why they weren't in comparison to real muffins
I’ve never been this early omg hey wassup 😭😂 anyways i love your videos so much David!! Been here since the first buzzfeed test you’ve ever done ❤️
lol what better to start the month with muffins love you david
I was about to go to bed but NOPE! David *had* to post 😂
It’s the most wonderful time of the year!
No butter, no sugar. I think that’s why they tasted bad. Isn’t the standard muffin recipe creamed butter and sugar, milk, your dry ingredients, and additional flavors (choc chip, banana nut, etc.)?
They used the full fat can coconut milk probably, whych needs something just as fatty to substitute with, the soy milk is good if they used regular milk and your allergic /vegan..
Thanks for the upload and happy holidays David :)
Please do low carb bread or 3 ingredient meals!
5:43 David’s not impressed face 😂
That indeed never gets old.
When using yogurt and baking powder in baked goods, you’re supposed to mix these 2 together (alone), and let it “rise” or bubble for a couple of minutes. The chemicals in these 2 make a reaction that, when mixed together then with the rest of your ingredients, make the muffin or whatever very light and airy and not “rubbery” like what you got.
The reaction to the apple muffins... I died
I think the soy milk messed it up.
Do the macaroons LOL
B4UShout, he’s also allergic to almonds
Your room looks more festive and prettier than my entire house. 😂😂
love ya david, you never disappoint
"On ice activities" 😂