>> HELLO AND WELCOME TO FARMERS KITCHEN.

YOU LOOK RAVISHING AS USUAL.

>> Nicki: YOU LOOK VERY HANDSOME TONIGHT.

>> Tim: WHAT A COMPLIMENT.

>> I LOOK YOUR SHIRT.

>> Tim: I LOOK YOUR SHIRT.

>> Nicki: THANK YOU.

>> Tim: DO YOU WANT TO COOK?

>> Nicki: YEAH.

>> Tim: WE HAVE BEEN TRAVELING.

WE WENT OUT WEST.

AND WHENEVER WE GO OUT SOMEWHERE AND TRY NEW FOOD OR SEE SOMEBODY COOKING NEW STUFF, WE BRING IDEAS HOME, NOT ALWAYS THE SAME IDEA BUT IT'S NICE TO HAVE A CHANGE OF SCENERY SOMETIMES.

WE WENT TO THE NORTHEAST AND WE SAW MANY, MANY WAYS TO PREPARE A LOBSTER.

HOW MANY MEALS DID WE HAVE.

>> Nicki: EVERY DAY.

>> Tim: IT WASN'T TOO EXPENSIVE.

WE WENT TO ALASKA AND STARTED THINKING ABOUT SALMON.

WE WENT TO HAWAII AND HAD A GROUND PORK RECIPE.

>> SO GOOD.

>> Tim: ALL OF IT DELICIOUS.

WE WENT OUT WEST AND I DID SOME FISHING.

WE ARE GOING TO DO A TROUT RECIPE VERY SHORTLY.

WE GOT SOME IDEAS THEET ARE NOT EXACT BUT WE ARE GOING TO DO SOME PASTA.

WHAT DOES IT TAKE TO MAKE PASTA IN YOUR OWN KITCHEN.

>> Nicki: NOT MUCH.

>> Tim: IF YOU ARE CUTTING SPAGHETTI OR LINGUINI, YOU CAN DO THAT BUT IT'S NICE TO HAVE THIS BECAUSE YOU CAN PRESS IT OUT TO THE THICKNESS YOU DESIRE TO MAKE A PASTA.

>> Nicki: THAT'S NICE.

>> Tim: THAT IS NICE.

WE ARE GOING TO CROSS SOME CULTURES.

WE ARE GOING TO TAKE A LITTLE ASIAN ITALIAN, FRENCH AND ROLL THIS ALL UP TOGETHER AND HAVE SOMETHING WONDERFUL.

AND YOU JUST LOST ALL CONTROL SO YOU ARE GOING TO GET DOWNRIGHT DECADENT.

>> Nicki: THE BEST DESSERT IN THE WORLD: IT REALLY IS.

>> Tim: INVOLVES DEEP FRYING.

WE ARE GOING TO BE BAD TONIGHT BUT WE HAVE SOME GOOD STUFF COMING UP.

DO YOU HAVE TO START YOURS FIRST?

>> Nicki: I DO.

WE HAVE TO PUT IT IN THE FRIDGE.

WE WANT IT CHILLED BEFORE WE DEEP FRY IT.

SO SIMPLE.

YOUR FAVORITE COOKIE AND I JUST GOT ME BISCUITS.

CHEAP LITTLE ONES.

MOM USED TO, SHE MADE THESE INTO DOUGHNUTS FOR US.

>> SO EASY.

WHAT I'M GOING TO DO IS JUST.

>> Tim: THIS IS WRONG.

THIS IS LIKE STUFF YOU GET AT THE FAIR, YOU KNOW, WHEN YOU SAY DEEP FRIED PIZZA AND DEEP FRIED THAT.

EXPWHRIK ROLL IT AND THAT'S IT.

THEN WE ARE GOING TO MAKE ALL THESE, SET THEM ASIDE.

PUT THEM IN THE FRIDGE AND HAVE DESSERT LATER.

>> Tim: WHEN YOU WRAP THESE UP LIKE THIS AND MAKE THIS LITTLE COOKIE.

WE SAW THIS OUT WEST.

HERE'S WHAT HAPPENS.

THE INSIDE IS NOT HARD ANYMORE.

IT BECOMES A NICE DOUGHY WONDERFUL THING.

IT'S LIKE DOUGH INSIDE THE DOUGH.

IT'S JUST FANTASTIC.

>> Nicki: AND A LITTLE ICE CREAM WITH IT.

>> Tim: A LOT OF ICE CREAM.

WHEN YOU ARE DONE, YOU CAN PUT POWDERED SUGAR ON IT.

>> Nicki: THAT'S WHAT WE ARE GOING TO DO.

POWDERED SUGAR.

>> Tim: THIS IS DECADENT BUT WONDERFUL.

AND WE WOULDN'T DO THIS EVERY DAY, BUT WE ARE GOING TO DO IT TODAY.

AND MAYBE TOMORROW.

>> AT LEAST IT'S IN THE FRIDGE A COUPLE OF DAYS.

PULL THEM OUT AS YOU WANT TO FRY THEM.

THEY'RE GOING TO BE SO GOOD THREE FOR YOU, THREE FOR ME AND TWO TO KELLY.

>> Tim: YOU KNOW WHAT?

THIS RIGHT HERE REMINDS ME OF SOMETHING WE DID NOT TOO LONG AGO.

MOST PEOPLE HAVE HAD FRIED ICE CREAM BUT SOME PEOPLE WERE SHOCKED THAT YOU COULD FRY ICE CREAM.

>> Nicki: I WAS SHOCKED.

I LIKED IT.

>> Tim: YOU NEVER HAD THAT BEFORE.

>> Nicki: I LOVED IT.

>> Tim: THAT'S SOMETHING YOU CAN LOOK UP ON OUR YOUTUBE CHANNEL.

SO MANY RECIPES OUT THERE.

>> Nicki: I'LL PUT THESE IN THE FRIDGE.

SO, YOU KNOW WHAT HAPPENS WHEN YOU START COOKING AND YOU START FIGURING OUT WHAT GOES WITH WHAT AND IT CHALLENGES YOU TO WANT TO TRY TO GO TO THE NEXT LEVEL, SO YOU THINK THAT SAGE WAS REALLY GOOD IN THIS RECIPE.

WONDER IF I TRIED THIS CHICKEN OVER HERE WITH THAT AND YOU START THINKING DIFFERENTLY.

LET'S TALK ABOUT SPICE RACK.

SOME PEOPLE THINK ABOUT THIS AS A NICE RACK.

OUR SPICE RACK, ONE OF THEM, I GUESS WE SHOULD CALL IT HERB AND SPICE RACK.

OUTSIDE.

WE GO OUT THERE AND PICK OUR SAGE AND TONIGHT WE PICKED SOME BASIL AND SOME ROSEMARY AND OREGANO.

SAGE IS GOING TO PLAY A BIG PART TONIGHT.

SAGE, I THINK IS UNDERUTILIZED SOMETIMES.

SAGE ITSELF IF YOU SMELL IT BY ITSELF, IT'S GOT A DIFFERENT SMELL THAN HOW IT COMES OUT IF YOU SAUTÉ IT PER SE.

BUT REMEMBER, CHALLENGE YOURSELF TRY SOME NEW FOOD.

♪ TRY SOME GRUB YOU'VE NEVER TRIED BEFORE ♪ HOW IS THAT?

WASN'T THAT THRIKY.

>> Nicki: HOW DID YOU DO THAT?

>> Tim: MAGIC.

KELLY MADE IT HAPPEN.

HERE WE GO.

HERE IS OUR BOWL A CUP AND A HALF OF FLOUR, TWO EGGS AND A LITTLE BIT OF WATER WHAT DOES THIS MAKE?

LET'S REVIEW THAT.

REMEMBER THIS.

TWO EGGS.

CUP AND A HALF OF ALL PURPOSE FLOUR.

WATER.

WHAT DOES THIS MAKE?

>> THE BEST PASTA EVER.

>> Tim: IT'S BEAUTIFUL AND WONDERFUL.

I'M GOING TO CRACK THESE IN.

LOOK AT YOU, I'M IMPRESSED.

AND IF YOU WILL MIX THAT IN.

>> Nicki: I WILL.

>> Tim: THIS IS AS GOOD AS ANY PASTA YOU WILL EVER HAVE.

YOU MIGHT WANT TO ADD A LITTLE BIT OF WATER.

A COUPLE TABLESPOONS HERE.

YOU DON'T WANT IT TOO WETS.

THIS WAS LIKE, 35, $40.

A WONDERFUL LITTLE MACHINE AND HAS DIFFERENT SETTINGS ON THE SIDE HERE, THE FIRST SETTING IS THE WIDEST.

THAT'S WHERE I START I WILL PUT MY DOUGH THROUGH THERE ROLL IT OUT AND FOLD IT BACK UP REROLL IT.

IT WILL START TO GET TEARS IN IT SO HAVE YOU TO PUT A LITTLE MORE WATER OR FLOUR AS YOU GO ALONG TO MAKE THINGS WORK JUST RIGHT.

>> Nicki: THAT'S GOING TO BE GOOD.

TWO EGGS.

A COUPLE AND A HALF OF FLOUR AND WATER AND YOU HAVE THE OLDEST MOST DEPENDABLE PASTA RECIPE IN THE WORLD.

GO LIGHT WITH THE WATER YOU DON'T NEED A WHOLE LOT OF WATER.

AFTER SHE GETS THIS KNEADED OUT, YOU DON'T HAVE TO KNEAD IT A LOT PUT IT IN THE FRIDGE FOR A HALF HOUR AND YOU ARE READY TO ROLL.

>> Nicki: THAT'S RIGHT.

BASIL PESTO.

YOU CAN BUY IT AT THE STORE OR YOU CAN GO OUT AND MAKE IT.

>> Nicki: THIS SMELLS SO GOOD.

MY FINGERS SMELL GOOD FROM TOUCHING EVERYTHING.

>> Tim: WHEN YOU MAKE YOUR OWN BASIL PESTO AND IT'S SO SIMPLE, IT IS SO FRESH AND THE FLAVORS BOUNCE OUT AND KNOCK YOU YOU IN BETWEEN YOUR EYES.

ABSOLUTELY.

I'M GOING TO PUT MY BASIL LEAVES IN HERE.

WE ARE GOING TO PRESS OUR GARLIC IN HERE SO IT'S ALREADY KIND OF SMALL.

LET'S DO FIVE CLOVES.

THESE AREN'T UJ CLOVES.

>> Nicki: SQUEEZE IT.

YOU ARE A BETTER SQUEEZER.

>> Tim: ALL THESE FLAVORS TOGETHER, ESPECIALLY WHEN THEY'RE SO FRESH.

IT MAKES ALL THE DIFFERENCE IN THE WORLD.

FRESH TOMATOES, FRESH MUSHROOMS.

I'M NOT MEASURING HERE BUT WE ARE GOING TO TAKE A GOODLY AMOUNT, SMALL HANDFUL OF BASIL, WHICH WE WANT MOSTLY IN HERE.

THEN SOME OREGANO.

AND SOME ROSEMARY.

NOT A WHOLE LOT, JUST A LITTLE BIT.

NOW LOOK.

LOOKS LIKE A LITTLE PINE FROND.

SO WHEN YOU GO AGAINST IT, WHEN YOU PULL BACKWARDS.

>> Nicki: COMES RIGHT OFF.

>> Tim: EASILY.

WHAT OTHER INGREDIENTS DO YOU HAVE IN YOUR BASIL PESTO, MRS. FARMER?

LET ME THINK.

WE HAVE BASIL.

ON ON OREGANO, ROSEMARY, GARLIC AND OLIVE OIL.

>> Nicki: THAT'S IT?

>> Tim: THAT'S IT.

AND THEN YOU JUST CHOP THE FIRE OUT OF IT.

AND AS WE GO ALONG, CONTINUE TO ADD OUR OLIVE OIL, I WISH YOU COULD SMELL THIS.

>> SOME PEOPLE WILL PUT PINE NUTS.

I'M A LITTLE BIT ALLERGIC TO PINE NUTS AND WALNUTS, BUT WE ARE GOING TO PUT A LITTLE PARMESAN CHEESE IN HERE.

WHAT?

YES, ABSOLUTELY.

I HAVEN'T MEASURED ANY OF THIS THIS IS JUST ONE OF THOSE TIMES I WISH EVERYBODY COULD SMELL WHAT WE HAVE GOING O.

BEAUTIFUL, WONDERFUL, BASIL PESTO SOMEBODY SAID ONE TIME, I THINK WERE DOING LOBSTER RECIPE.

THAT'S NOT COUNTRY COOKING.

YES, IT IS.

THERE ARE PEOPLE ALL OVER THE WORLD COUNTRY COOKING WHO LIVE NEXT TO THE OCEAN.

THAT'S JUST THEIR LOCAL MEAT.

WOULDN'T YOU LIKE THAT TO BE YOUR LOCAL MEAT.

>> I WOULD IN THE OUTLYING AREAS OF ITALY, WE ARE GOING TO VISIT SHORTLY, IN TUSCANY, ALL THE FOLKS THAT LIVE IN DIFFERENT AREAS, THEY HAVE WONDERFUL RECIPES.

THIS IS SOMEBODY'S COUNTRY COOKING.

ALL THIS STUFF, FRESH, FARM TO TABLE.

RIGHT OUT THE BACK DOOR.

IF YOU CAN DO THESE THINGS FRESH, IF YOU CAN GROW YOUR OWN HERBS AND SPICES, YOU ARE WAY AHEAD OF THE GAME.

TRY SOME GRUB YOU'VE NEVER TRIED BEFORE.

♪ TRY SOME GRUB YOU'VE NEVER TRIED BEFORE ♪ >> WE'VE GOT A HALF POUND OF PORK AND HALF POUND OF VEAL.

>> Nicki: I LOVE VEAL.

>> Tim: YOU CAN GET VEAL ANYWHERE.

HAVE YOU TO ASK THE BUTCHER SOMETIMES.

>> Nicki: YOU CAN FIND IT IN THE FROZEN SECTION.

>> Tim: WHAT ARE WE GOING TO DO HERE?

WE ARE GOING TO TAKE AND CRACK AN EGG IN HERE.

YOU WANT TO DO THE GOOPY HAND THING?

>> Nicki: I WILL.

>> Tim: WHAT WE HAVE HERE IS EGG TO KIND OF FIRM THINGS UP AND BRING IT TOGETHER AND PUT PESTO IN THERE.

I'M GOING ACROSS A WHOLE LOT OF LINES.

THESE ARE FLAVORS THAT I HAVE COME TO LOVE OVER THE YEARS AND FOUND OUT THEY GO VERY WELL TOGETHER SMED WE HAVE AN ITALIAN DISH.

GOING TO USE A CHINESE NOODLE CUTTER AND PRESS TO MAKE OUR PASTA.

WE'VE GOT SOME PERNEAU WHICH IS A FRENCH.

AND FRESH GROUND TELECHERRY PEPPER.

AND SOME SALT.

>> Nicki: THIS SMELLS SO GOOD.

>> Tim: I KNOW.

DON'T EAT IT RAW, MRS. FARMER.

>> Nicki: I WON'T.

>> Tim: NOW MY BREAD CRUMBS AND START TO FIRM IT UP.

WAS WE ARE DOING IS MAKING OUR STUFFING FOR OUR PASTA AND OH MY SMELL THAT.

ISN'T NAT A GREAT ADDITION.

WE DON'T KNOW WHAT EXACTLY IS IN THE PERNEAU BUT WHEN YOU ADD THE STAR ANISE, EVEN IF YOU DON'T LIKE IT, IT ADDS FLAVOR TO THE BASIL.

THAT IS ALMOST INTOXICATING.

AND YOU NOTICE, I'M NOT MEASURING THIS.

YOU JUST WANT THE CONSISTENCY TO WHAT YOU LIKE.

THE GARLIC, REMEMBER, IS IN THE BASIL PESTO.

SO THAT'S WHERE WE ARE GOING TO GET OUR GARLIC FLAVOR.

LET'S PILE IT IN THERE.

I'M GOING TO TAKE SOME DRY SEASONING, TOO.

A LITTLE ITALIAN SEASONING AND JUST A LITTLE BIT, AS YOU CAN SEE, DRY ONION AND RED PEPPER FLAKES.

NOW WE WILL NOT USE ALL OF THIS TONIGHT.

IN FACT WE ARE GOING TO USE A TINY PORTION OF THIS BUT WE HAVE IT ALL MIXED TOGETHER AND WHAT DO WE DO?

>> Nicki: FREEZE IT.

>> Tim: WE CAN THRAW THAW IT OUT AND BE GOOD TO GO.

>> Nicki: SMELLS DELICIOUS.

>> Tim: REMEMBER WHEN SAMMY... >> Nicki: HE IS SO CUTE.

SMELLING EVERYTHING.

>> Tim: ALL RIGHT.

SO MRS. FARMER, WE ARE GOING TO SET THIS ASIDE.

THE FLAVORS ARE WAFTING.

WE ARE GOING TO TAKE THIS, CLEAN IT UP.

WHEN WE COME BACK, WE'LL HAVE A SKILLET OUT AND WE ARE GOING TO GET THE DOUGH OUT AND GET IT READY AND THEN WE ARE GOING TO COOK US UP SOMETHING GOOD.

PULL A HUNK OFF.

I'VE GOT THIS ON THE NUMBER 1 SETTING WHICH IS THE THICKEST SETTING.

I'LL TAKE THAT OUT AND FOLD IT UP ON ITSELF AND RUN IT THROUGH AGAIN.

SO NOW I'M GOING TO PUT IT UP ON THE NUMBER TWO SETTING.

THAT'S A LITTLE THICK OBVIOUSLY BEAUTIFUL THING.

NOW THIS GOES ALL THE WAY UP TO REALLY 24EU7B THIN BUT WE ARE ONLY GOING TO GO TO ABOUT NUMBER 3 ON THIS.

OKAY.

NOW LOOK AT THIS THICKNESS.

THAT'S ABOUT WHAT WE WANT FOR THAT.

I GOT THIS CUTTER HERE BASICALLY YOU JUST PUSH IT DOWN REALLY HARD.

A DUMPLING CUTTER.

ROLLS IT UP AND MAKES CUTS HERE.

EACH ONE WILL BE A WONDERFUL PIECE OF PASTA.

I'M GOING TO ROLL THESE OUT A LITTLE BIGGER SO THEY'LL FIT IN MY DUMPLING PRESS HERE.

YOU ARE ESSENTIALLY DOING THE SAME THING IF YOU WERE MAKING RAF RAVIOLI.

I LIKE THESE GADGETS BECAUSE IT MAKES IT FUN.

GRANDKIDS LOVE TO HELP YOU MAKE DUMPLINGS.

>> Nicki: OH YEAH.

>> Tim: SAMMY.

WAS WE ARE GOING TO DO, SHOW YOU HOW WE MAKE ONE HERE.

OLIVE OIL ON OUR PRESS.

SPREAD THAT OVER TO MAKE SURE IT FILLS THE EDGES OUT.

NOW IF YOU JUST HAD YOUR DOUGH AND YOU JUST ROLLED IT OUT WITH A ROLLER AND YOU CUT STRIPS AND THEN SQUARES, YOU CAN MAKE RAVIOLI AND CRIMP THE SIDE.

I'M USING THIS BECAUSE.

>> Nicki: IT'S FUN TO HAVE IT AND PLAY WITH.

>> Tim: WE DON'T NEED A WHOLE HUGE AMOUNT OF MEAT HERE.

TALKING ABOUT THE SIZE RIGHT HERE THAT GOES INSIDE YOUR DUMPLING CRIMP IT DOWN GOOD AND TIGHT, POP IT OPEN AND YOU'VE GOT YOURSELF A LITTLE DUMPLING.

YOU CAN USE BACON, PORK BELLY.

WHATEVER YOU WANT.

YOU CAN TELL TONIGHT WE DIDN'T DO A LOT OF MEASURING.

YOU CAN MAKE IT LIKE THE YOU WANT IT.

POP OUR PASTA IN THERE.

WE ARE GOING TO LET THOSE GO FOR ABOUT 15 MINUTES.

I'M GOING TO GET SOME MUSHROOMS CUT UP ON HERE BABY BELLAS.

THEY'RE FRESH.

EVERYTHING IS FRESH.

THE BACON IS ABOUT DONE, ISN'T IT.

LET'S THINK ABOUT WHAT WE'VE DONE.

FRESH MUSHROOMS.

WE HAVE FRESH ROSE MAR #E,-- ROSEMARY AND BASIL.

OREGANO.

>> Nicki: HOMEMADE PASTA.

>> Tim: AND IT SMELLS FRESH AND SMELLS WONDERFUL.

AND THEN WE GOT BACON.

>> Nicki: GOTTA HAVE BACON.

>> Tim: CAN'T GO WRONG.

AND I THINK, MRS. FARMER, LET'S SAUTÉ THOSE UP.

>> Nicki: COOK THEM IN THE GREASE, YUM.

>> Tim: COME IN WITH SOME BUTTER BECAUSE.

>> Nicki: BUTTER IS DELISH.

>> Tim: BACON, MUSHROOMS.

>> Nicki: BUTTER.

>> Tim: AND TOWARDS THE END HERE, WHEN THESE GET ALL SAUTÉS UP AND WE SWITCH THEM OUT AND PUT OUR PASTA OVER HERE, WE'LL DROP THE SAGE IN WITH THE BUTTER.

NOW, I'VE HAD THIS TURNED DOWN.

I'M GOING TO TURN THIS BACK UP AND PUT MY SAWJ IN THERE AND LET IT START RELEASING ITS FLAVOR.

OH I WISH YOU COULD SMELL WHAT IS GOING ON IN HERE.

SO IN GOES THE SAGE.

>> Nicki: I CAN SMELL THAT.

CAN YOU?

>> Tim: WITH THE BUTTER.

MRS. FARMER, IT'S ALMOST TIME, IN FACT IT IS TIME.

IF YOU WANT TO DRAIN THOSE.

>> Nicki: I WILL.

>> Tim: BE CAREFUL WITH THESE GUYS.

>> Nicki: I HAVE A BUCKET TO DRAIN THEM IN.

>> Tim: THEY'RE NOW IN THE LAST AND FINAL STAGE.

IT TELLS SO GOOD.

-- IT SMELLS SO GOOD.

GOING TO BROWN THESE JUST A LITTLE BIT AND LET THEM SOAK UP THE FLAVOR.

OKAY.

NOW, THAT SEEMED LIKE A LOT OF STEPS.

BUT REALLY THERE WAS NOTHING ABOUT THIS RECIPE THAT WAS TERRIBLY HARD AND YOU'VE GOT RESTAURANT GRADE FOOD HERE.

>> Nicki: SO WORTH IT.

THESE ARE LOOKING GOOD.

SHINY AND BROWN.

THEN IN THE END, IF YOU WANTED TO TOP THESE WITH A LITTLE BIT OF FRESH DICED TOMATO, WE HAVE ROMAS FROM KELLY'S GARDEN, A COUPLE CAPERS IF YOU LIKE FOR THE FLAVORS, TEXTURE AND SALT .

>> LOOK MRS. FARMERRER.

>> Nicki: YUM PAPA.

>> Tim: TAKE A BITE.

>> Nicki: CUT IT IN HALF BECAUSE IT'S TOO BIG.

>> Tim: THAT'S WHAT I LIKE.

I LIKE A BIG OL' PIECE OF PASTA WITH A BIG OLD HUNK OF MEAT IN IT.

>> Nicki: THAT IS SO GOOD.

TRY A MUSHROOM.

DELICIOUS: I COULD HEAT A HUNDRED OF THOSE.

>> Tim: LAST TIME WE USED STORE BOUGHT BASIL PESTO.

THIS TIME IT'S FRESH.

>> Nicki: YOU OUTDID YOURSELF AGAIN.

CAN I EAT MORE.

>> Tim: ONE MORE BITE.

THEN WE'LL GET THE DESSERT.

ON A SCALE FROM ONE TO A THOUSAND, WHAT IS IT?

>> A MILLION.

THAT'S DELICIOUS.

THAT IS REALLY GOOD.

COULD I EAT THAT EVERY NIGHT.

>> Tim: BUT HOW COULD IT NOT BE.

THINK ABOUT WHAT WENT INTO THIS?

A LITTLE BIT OF EFFORT BUT EACH STEP WAS FUN.

WE HAD FUN CUTTING IT UP, MAKING THE PASTA.

AN INVOLVED DISH BUT YOU CAN DO IT.

>> Nicki: IT'S FUN TO COOK.

>> Reporter: SO, AS IF OUR MEAL WASN'T DECADENT ENOUGH,.

>> Nicki: WE HAVE TO HAVE SOMETHING SWEET.

>> Tim: HAVE I A PROBLEM.

>> Nicki: I KNOW YOU DO.

>> Tim: LET'S DO IT WILL.

>> Nicki: THEY HARDEN UP.

THEY'RE TURNING INTO A DOUGHNUT.

>> Tim: AND AGAIN THAT COOKIE CHANGES CONSISTENCY.

>> Nicki: IT DOES.

>> Tim: THOSE ARE ABOUT DONE.

>> Tim: THEY GO REALLY FAST.

LET'S EAT THREE OR FOUR.

>> Nicki: OKAY.

>> Tim: I HAPPEN TO HAVE SOME ICE CREAM HERE, NICKI BECAUSE DO I HAVE A PROBLEM.

>> Nicki: I GOT YOU POWDERED SUGAR YOU NEED TO THROW ON THESE, TOO.

>> Tim: I CAN DO THAT.

>> Nicki: SEE HOW FAST THEY GO.

THEY GROW.

>> Tim: ARE YOU KIDDING ME?

>> Nicki: IS THIS LIKE THE MOST AMAZING THING EVER.

>> Tim: JUST LIKE THAT.

>> Tim: BEFORE.

AFTER.

BEFORE.

AFTER.

>> Nicki: ALL RIGHT.

>> Tim: LOOK AT THAT.

>> Nicki: I CAN'T WAIT.

>> Tim: THAT'S NOT RIGHT, MRS. FARMER.

GO AHEAD.

>> Nicki: DIG IN.

WANT ME TO LIFT ONE UP AND EAT IT?

>> Tim: ARE THEY COOL ENOUGH YET.

SHOW THEM WHAT THAT LOOKS LIKE.

>> Nicki: OH WOW.

>> Nicki: SO GOOD.

>> Tim: RIDICULOUS.

A BITE OF ICE CREAM WITH THAT.

>> Nicki: WE ARE BEING BAD TONIGHT BUT IT'S WORTH IT.

>> Tim: WHAT DO YOU THINK?

>> Nicki: I THINK I COULD EAT A BUNCH OF THOSE.

>> Tim: THAT WAS ABSOLUTELY DELICIOUS.

I THINK OUR MEAL WAS DELICIOUS.

>> Nicki: AMAZING.

>> Tim: THAT SAGE WAS AMAZING.

>> Nicki: I ATE IT ALL.

>> Tim: IF YOU LIKE WHAT YOU SEE TONIGHT, I BET YOU THERE IS A PLACE YOU CAN FIND MORE RECIPES.

WHERE WOULD THAT BE?

>> Nicki: TimFarmersCountryKitc hen.com.

YOU WILL BE ALL RIGHT.

>> Tim: YOU KNOW WHAT?

SOMETIMES YOU GOT TO CUT LOOSE.

THE PROBLEM WITH YOU IS YOU WANT TO CUT LOOSE ALL THE TIME AND YOU FIND ANY EXCUSE TO DO IT.

>> Nicki: THAT'S RIGHT.

>> Tim: WE ARE ON VACATION.

WE ARE AT THE LAKE.

>> Nicki: IT'S FRIDAY.

>> Tim: THE SUN IS OUT.

>> Nicki: THAT'S RIGHT.

THAT'S A GOOD REASON.

>> Tim: TONIGHT WE HAVEN'T EATEN THAT MUCH TODAY.

WE HAVE BEEN GOOD.

YOU WOULDN'T WANT DO THIS EVERY NIGHT.

>> Nicki: YEAH WE WILL.

>> Tim: TONIGHT IS THE NIGHT.

THE HALF HOUR IS UP.

IT'S ALL ABOUT.

>> Nicki: GOOD TIMES.

>> Tim: GOOD FRIENDS.

>> Nicki: REALLY GOOD EATS.

>> Tim: SEE YOU NEXT WEEK ON TIM FARMER'S COUNTRY KITCHEN.

LOOK AT THAT RIGHT THERE.

♪ ♪ >> TO ORDER A COOKBOOK PLEASE EMAIL TIMFARMERCK@GMAIL.COM.