>> They say you are what you eat, so I don't eat chicken feet, but I love me some of Grandma's pickled beets.

Well cut it up, put it in the pan, throw it over your shoulder and see where it lands right here in Farmer's Kitchen.

Maters, taters, beans and corn, the cows in the barn and the [MUSIC] [MUSIC] sheep's been shorn..

Kids in the barnyard chasing Grandpa's chickens, chickens, chickens!

Spices, slices cuts and dices, going to slash your grocery prices right here in Farmer's kitchen.

Help you grow your garden good with recipes to suit your mood try some grub you've never tried before.

Smash it [MUSIC] with a [MUSIC] [MUSIC] wooden mallet gonna educate your palate, right here in Farmer's kitchen.

In Tim Farmer's Country Kitchen.

[MUSIC] We gonna cook somethin good now.

>> Hello and welcome to the Farmer's Kitchen.

Well, hello, Mrs. Farmer.

You're looking ravishing as usual.

>> Thank you, Mr. Farmer.

You look very ravishing.

Ooh.

What's this?

Oh, that's my >> beard.

Okay, I like it.

You know what?

I'm not going to date this show, but we're having a weather event now that could be rain or that could be snow or that could be ice.

So don't say it.

The thing is, we live in the country, so at one end of the road, if the water really gets up, we can't get out, right?

And if ice or snow comes in, sometimes we can't get out of the driveway.

That's right.

What happens?

Well, we have freezers.

That's right.

But the problem is we have chest freezers.

And what's the problem with that, Mrs. Farmer?

I forget what we have, it disappears in the bottom.

So we got bored the other day because we couldn't get out.

That's right.

So she went in and documented everything we had.

I did.

We found stuff we didn't know we had.

I'm very organized now.

I found some catfish, look at this picture of this perfect catfish meal.

That was good.

That was yesterday.

Yes.

Delicious.

She found we had an abundance of chuck roast.

Chuck roasts.

So what're we gonna do with chuck roast?

I know what you like.

I always like beef.

I know, but there's something special that you really like.

And tonight I'm going to make that for you.

Really?

And to make things go quicker, we're going to use the pressure cooker.

Okay?

There's a bunch of different ones out there on the market.

They all do the same thing.

They're very safe.

Now, just be careful.

The only thing you got to watch out for is anything getting blocked.

You don't want anything to block that airway.

Now Mrs. Farmer, if you'll roll my sleeve up, you only have to roll one up.

We have a lot of new folks on the show, and a whole bunch of folks don't realize why I'm only using one arm.

We have a lot of questions, like, Why do you hide your arm?

Did an alligator eat your arm?

Did a helicopter get your arm?

Of course, I make up a lot of stuff because I hate answering the same question the same way, every time.

But here's the truth to that real quick.

We're gonna play this real quick.

A lot of folks been asking that question, so we're going to show you right now why I don't juggle in the circus.

[MUSIC] >> The most common question we probably get is, Tim, what has happened to your hand?

Now we get a lot of new viewers, we're almost 3 million view on YouTube.

That's a bunch.

And more and more people are signing on every day to our Facebook page.

Have people from all over the world.

We thank you for watching but I'm going to address this again every now and then because we do get this question.

30 years ago when I was a young Marine, I had a motorcycle accident and lost the use of my right arm.

It was a really extensive injury, and I have not been able to use my arm from the elbow down since, but I've found a way to do just about everything I want.

And basically when I lost the use of my arm, I didn't lose my enthusiasm for the outdoors and all things included.

So I picked up archery and I eventually learned how to shoot like this.

Using a mouth tab.

[MUSIC] [MUSIC] If you find something, gives you trouble, jump right over top of it, kick its butt and move on.

>> So now that we got that out of the way Mrs. Farmer, how about your Chuck roast?

And I hope this is quick because I'm starving.

This is quick.

I'm going to make it quicker.

Okay.

Because if you had to put that in the oven and let it slow roast.

Oh, yeah.

Oh, you're gonna love this.

I'm excited.

I know.

I'm going to take a dark beer.

Okay.

Hmm.

A stout.

Ok. And I'm gonna take some beef broth.

I'm gonna do that, just about to get up there towards the top.

Now, how am I going to season this?

I could eat them like that.

So we're going to put heaping tablespoon of minced dried onions.

Let's also put a little bit of regular onion.

I want this to be saturated with flavor.

I'm going to put a bunch of pepper.

You just want slices, right?

Slices.

Or you can put the whole thing.

And this is just for taste.

When you pressure cooking something, all that pressures steam is floating around in there.

It's all getting >> all those flavors, getting acquainted.

Is that enough or you need more?

That that'll do.

And then I'll take some of that pepper just cut me three big pieces.

Right.

Now I did Kelli a venison roast one time and it was mustard and beer and she really liked it.

Now, this will not cause you to be intoxicated.

Okay.

All the alcohol will be cooked out, but the taste and the flavor is there.

We want to go for the sweet and savory.

So we're going to put a dab of sweet and spicy mustard in there.

All right.

Kelli really dug this recipe.

I think she said it was her favorite one.

She makes it all the time.

I'm going to take, for some salt, I'm going to take some bouillon.

Put in there.

Now, if you see me do this and use this product, which we use a lot of... beef, red wine or dark beer, and red currant jelly.

There's your sweet.

Yum.

So you get the sweet, the salty.

You're going to get some magic here.

So let me think.

Let me see if I missed anything Mrs. Farmer.

Salt.

Pepper.

I just I just peppered it pretty good.

I'll put a little more here.

I know you like it, but I do like pepper.

Alright I'm going to pop this in.

Get it going.

High pressure.

[MUSIC] Today, I'm going to go about an hour and a half, see where we're at.

Okay, but you want that nice falling off the bone.

I'm excited.

All right, let's set this stuff out of the way.

I might use some of this other stuff later, so I'll set this right over here.

We'll get cleaned up and be right back.

Hear [MUSIC] this noise behind me?

I do.

In a minute, >> that little silver thing's going to pop up when it pops up, the pressure begins.

Yay!

All those flavors start... it's trying it's trying.

>> Now, again, as you look around, this is our kitchen.

It's stopped.

It's up.

It's ready to go.

This is our kitchen.

It's not a set.

This is where we cook this is where we sing.

Nicki's going to sing us a song tonight.

So in 10, 9, 8, 7, 6, 5... Go ahead.

I'm too tired.

I would I really would.

I'm tired.

Hey, you know, last time I wore this shirt on the show?

What?

I got a lot of compliments.

Did you?

It's a nice shirt.

People were digging my blue shirt.

That is a nice shirt.

You know what they were talking about how it coordinated with the with the pan I was using.

Oh, really?

So in a little while I'm gonna color coordinated my pans.

Somebody said they actually said they were digging my shirt.

Oh, wow.

>> It's very nice.

Very nice.

Are you diggin my shirt?

I dig it.

It's a nice it looks very nice.

Thank you very much.

>> Alright, now, being that we said, this is our kitchen, that's our refrigerator.

And we also have an overflow, old 25 year old refrigerator in the garage.

So we keep it stocked, but we're kind of low because there is a weather event.

So we looked around to see what we had.

And you came up with this ingredients and what have we got here?

So we had broccoli and I didn't know what to do with it.

So I'm like, you know what?

How about a broccoli slaw?

Does that sound good to you?

I like slaw.

We had slaw last week with our fish.

If I'm looking here, I'm seeing peas, frozen peas, carrots, figs, I love me some figs, an apple.

Those are chopped almonds.

You know, I like almonds.

Okay.

Yeah.

And then we got, what, vinegar?

>> Sugar.

And this is kind of like you're when you make your coleslaw the same base, but it's a little bit different.

It's a little less mayonnaise.

And there's some olive oil in it and a couple of other ingredients.

I got a bite of this earlier, and it was beautiful.

I gave you one, and I ate the rest myself.

That was mean.

I know it was.

But we have hope for more here, so I'm just to watch you do your thing here.

You can assist me.

I have four tablespoons of mayonnaise here.

That's what I'm gonna start with, and we're going to kind of do equal parts like you do yours.

This is a quarter cup of apple cider vinegar.

Right?

Quarter cup of sugar.

>> All right.

All right.

And then the different thing >> is going to add about a tablespoon of olive oil in here.

A little Earl?

Yeah, and if you want to throw a little salt, pepper.

Olive Earl.

Yeah.

We're going to mix this up.

A little salt little pepper.

So it's not as thick as your one we put on the coleslaw.

It's a little thinner.

You know what else I need?

If you would get me?

I need some dill weed and some celery seed in here.

Just for flavor.

I just happen to have a new spice rack over here.

All right, just put a little bit of that in.

You say when.

Whatever you think is good.

That looks pretty good.

It's kind of our own thing.

A little celery seed goes a long way.

And dill weed.

Yes.

>> So I was thinking we got all these spices and all these drawers and cabinets, and so we ordered a, what do you think?

Perfect, beautiful.

So we ordered a spice rack and has little stickers you put on top.

And I thought, there's no way that we're going to take 60 spices and put in here.

And guess what?

>> You did.

I can fill up another one.

I know it.

We got a lot of spices.

It's kind of nice.

I like it.

Oh this smells good.

That smell good?

Let's set that aside.

See how that's a little thinner than the normal.

Yeah.

All >> right.

So now and I didn't have this is all we had for carrots.

Some I'm gonna have to shred them myself, but also we had a head of broccoli in there.

All right.

So I guess I'll start with that.

And this will be our bowl, and I'm going to cut the tops off of these and try to keep this kind of little because we're kind of making it like a salad.

>> That will go good with your special meal tonight, Mrs. Farmer.

Oh really, good.

I think you're really going to like it.

And I'm trying to kind of just get the crowns of these.

What do you think?

Baby bite sized crown top pieces.

Yeah.

And that looks like a pretty good start here.

I can dig it.

And this needs to sit in the fridge a little, so it's good we're doing it while we're waiting for all of our food.

You like my shirt?

I do like your shirt.

Very nice.

It's what's the word.

It's fancy, fancy, fancy.

I got off the bargain rack, but it was still fancy.

And I like it.

I like it.

All right, I got one more here.

I'm a cut up.

Cause this way, this way we can let this sit in the fridge for a while, too, and eat it.

I think the more it sits, the better it gets.

Now being we couldn't go to the store.

Cause our weather event.

This makes you nervous I'm going to go ahead and get some carrots.

Just don't watch.

I'm not going as fast as you.

>> Like we talked about earlier, I only got five digits that work.

You're doing good.

You know, >> the thing is, people see me not using my arm and they say, why are you hiding your arm?

I'm not hiding my arm.

I can't lift my arm up.

Those nerves were severed so I can reach out this way.

I've got my shoulder I've got from here down and I've got I've got some use of my arm as of such.

But I cannot I cannot do this with this arm.

Does it bother me?

No, because I figured out how to do just about everything.

I just recently learned how to play the pedal steel guitar with one hand.

Pour Mrs. Farmer had to sit up and listen to me playing the same song over and over about a thousand times.

I enjoyed it.

But overall, it's been interesting it makes me who I am.

I begin to find out that people would start to call and ask if I could come visit people who'd had a stroke or people who had had an accident.

And I started finding out that actually I could actually help people figure out how to shoot a bow or how to do simple things like tie your shoes.

These things that some people think would be devastating not so much.

It's just part of life.

Doesn't change the color of the sky, how food tastes.

>> All right.

I took our last pieces.

I'm just going to chop there a little bit bigger pieces, but I won't waste it.

Cause we love carrots.

What do you say we have here about that is four tablespoons, you think at least three and a half.

All right.

And I also have a little over a half a cup of frozen peas.

I said just buy frozen.

They're easier.

If we can't get them fresh.

Frozen is the next best.

That's right.

Now, what do you think about some apple in this?

I think it's I'm all for it.

Alrgith.

I put little pieces kind of make them good bite sized salad pieces.

What do you think?

Got almost a whole apple in here.

If you don't you don't have to put a whole apple.

Here, figs, figs, we love figs, we love figs.

Hey, you want to you want to say you're trying to do the low carb thing, which we haven't been.

But say you are.

Say you want like a treat.

Take you a fig, a nice sweet fig and a pecan and put them together.

And it almost tastes like pecan pie.

You love that, don't you?

Yeah.

It's a quick treat.

These are always good.

It's not.

It's natural sugar.

Yes.

I just pick these up and eat them all the time.

So I thought, you know what?

You could throw raisins in this.

You could throw cranberries.

We have figs.

We're putting figs in ours.

Beautiful.

And you can put more if you want, but I think.

you think that's enough?

Got enough figs.

All right.

And then these are my almonds.

I didn't have shaved almonds so I just chopped them up myself.

It's work just fine.

All right?

Let me clean this up and we will put our salad together.

I want some of this.

This is pretty all the colors I like.

It is.

All right, if you give me a little dressing and we'll... you just want me to like, yeah, pour it in a little bit at time?

Yes, you know, I might want to use all of it.

Some people might not, but I think, cause the more it sits...

I want to taste it.

Yeah I do too.

See how it's a thinner got a little bit of a thinner, because you don't want to be thick on that.

And we put this in the fridge and it's going to be so good.

How do you like my drizzling?

You're doing really good.

You're a great drizzler.

It's because the shirt.

Is that what it is?

The shirt makes you drizzler?

Oh, yeah, we got to put that in the new bowl.

Yeah.

Yeah I gotta put that in a new bowl and put it in the fridge, what do you think?

That really smells good.

And the more it sits, like you said, it just gets better and better.

I'm excited.

What do you think?

Put that the fridge?

Beautiful.

Perfect.

Let her sit for a little bit.

Yum Papa.

When [MUSIC] [MUSIC] >> it comes to cookies I got a problem.

Don't even touch them.

You can't I need them.

The thing is oatmeal cookies with raisins or chocolate chips.

These have raisins.

I'm a weak man.

You are.

Is that a wasp?

Seriously, is that a wasp?

[MUSIC] >> I actually fell for it.

I was thinking there was really a wasp.

Bumblebees.

You know what I will make 20 cookies and he will eat them all in, like, three.

Where were you looking?

I was looking for the wasp.

That Alright, I'm sorry.

I can't resist.

Uh huh, but you had to leave me at least a couple.

I need this for my recipe.

That's right.

[MUSIC] You're done.

You can't have any more cookies, and there's no wasp.

Oh, no.

Okay.

All right.

I'm missing a cookie.

Is that a stink bug?

Yeah whatever.

I'm missing a cookie.

I'm not falling for that anymore.

The other night, you were, you wanted something sweet.

Your favorite is oatmeal with raisin.

My favorite's peanut butter.

How many cookies did I eat last week?

You probably ate I made a whole tray, you ate all of them.

You ate all the cookies.

And that's why today I had to make some more, and I had to hide these.

That's why right now, I can't even have you standing here because you can't have them.

So I need these.

And actually, I got this idea from Kelli because she was saying, you know, we got to make cheesecake.

You could make it in a jar and have separate little desserts.

There's hardly any carbs in cream cheese.

That's right.

And we're using yogurt and whipping cream.

And less calories in the Neuchatel.

Something you can't help, how about the cookies?

Just don't eat your cookie part.

But anyways, usually people people like to make them with like a little cheesecake, you know, make the bottom with graham cracker.

But I thought you know what?

We got these cookies.

Peanut butter cookies.

Yes.

And she said, what a great idea.

She tried it with cookies.

I'm a crush up and make our cookie bottoms.

I'll make three of your kind of cookie and three of my kind of cookies.

And then we're going to make a cheesecake.

No bake cheesecake to go on top, put these in the fridge.

And then if they last, if I still have, maybe we could put cookies on the top.

If you don't eat the cookies, we'll have a nice dessert.

How's that?

Okay.

Sounds good.

And get started.

All righty.

See, I can't use that one anymore.

You won't believe me.

Don't, don't touch the cookie.

All right.

I have one stick of cream cheese here.

All right.

So I'm a start, and I've let that soften up.

We want it soft.

Which [MUSIC] it already is.

Pretty good.

I have half a cup of whipping cream, and... this is easy.

I mean, this is so easy.

It is so cute.

It's an individual dessert.

Yes.

And then I just bought the frozen.

It's easy.

And then I have Greek yogurt.

I have not a whole lot of half a cup, of course.

And now I'm just going to squeeze just a little bit of lemon in just because I like.

When you have cheesecake you got to have a little bit of lemon just to your liking.

Then I have some vanilla.

I have a teaspoon of vanilla.

So cheesecake.

So you're trying to try to do a cheesecake.

Right.

And it's no bake.

Think about those ingredients.

We don't have to bake it or do anything.

And that's just going to sit in the fridge.

Oh, [MUSIC] creamy.

Yes.

And just a little bit of sugar.

You know what?

That >> has got kind of the sour taste.

You like it?

Not a whole lot of sugar because you got the sugar on the bottom.

And you can put some sweet and some kind of sour on the top.

Ooh, ooh, that's pretty good.

>> A little over a tablespoon, alright.

I like that.

Ohh look at those cookies.

All right.

Did you try this?

It's wonderful.

That's good.

All right, we're gonna set that aside.

Mmm.

Now I'm gonna get out my handy, I love my...

It's cheesecakeish.

Yes, it is.

Here's my chopper.

I use it for everything I'm going to do... you gonna use all of them?

I'm going to do.

Two cookies.

I'll try to save some for you.

How's that?

We won't do as many.

Yes, that's right.

[MUSIC] I think that might be one of my favorite things in the world.

The cookies or the chopper?

The cookies.

I love oatmeal cookies.

I don't know why.

There's that.

And then I'm gonna... something special about them.

We're going to do some peanut butter for me.

How's that?

Could you mix it?

What could you mix the peanut butter?

You could is that what you'd rather have?

I don't know.

You get all kinds of taste that way.

All right, we could do that if you'd like.

[MUSIC] So we'll share.

Well, we'll do this together.

And I have melted four tablespoons of butter, which I was going to divide up.

But instead we're gonna put it all in.

Oh.

Now you can set these aside.

I counted.

There's three of your cookies and five for Kelli.

She wants the peanut butter.

You see that?

Now that we got, we're making them up.

You wouldn't notice if one of the disappeared.

Do [MUSIC] you need another cookie?

[MUSIC] All right.

Oh, oh, oh, oh, oh.

That's so good.

All right.

I'm going to evenly put this in, and we just use four cookies didn't we?

Let me see.

Spread it out.

And this is going to be our little base.

Kind of like the the bottom of our cheesecake.

I like your idea.

Both cookies, so we can, that's a mix.

You could take any kind of leftover cookie you had.

Yum, yum.

[MUSIC] And I use the little thing you use to smash.

This reminds me of um... >> you remember when Taryn did her parfait?

Oh, yeah.

Kinda reminds me of that.

It does.

That was, she's gotten so big since then.

Does that look pretty simple?

I love it.

Now we're just going to take our little mix.

Mmm.

Looks delicious [MUSIC] Mrs. Farmer.

And later on, we'll put whatever you want, put fruit and try to be kind of healthy.

Or you could crush up cookie.

You put more cookie on top.

Oh, we got any of that peanut brittle left?

We have peanut brittle.

We could crush that up.

We could put all of it on there.

I like where you're going Mrs. Farmer.

Now, >> the molecular makeup of the cheese pulls all the calories and all the sugar out, dissolves it during metamorphosis time and it turns it into zero calories.

Little bubbles come out and they poof into the air.

Really?

You got zero calories.

Oh, >> I didn't know that.

That's amazing.

All right.

You got our little lids over there.

Yes.

We'll just close all these up.

Oh so you let them firm up a little bit.

We're gonna stick them in the fridge and wait.

And then you top it.

Yes.

I get you.

All right.

Clean this up and we'll come back.

Put these in the fridge.

You know what?

we're getting close on our surprise meal for you.

Yay.

Mmm.

[MUSIC] And now I'm going to bleed some of this pressure off here.

>> That's not something you have to do, but it could kind of cut your time down.

Yeah.

Now, when your pressure valve goes down, all the pressure's out open the top, see what you got.

3, 2, 1 [MUSIC] >> take off.

Now, when that drops, you can take off the top.

And it rhymes.

[MUSIC] [MUSIC] [MUSIC] All right.

Now, what have we got here, Mrs. Farmer?

What would you call that?

Au jus.

There's our au jus.

Now, if you wanted to, you could put a little corn starch in there and thicken it up.

I don't, I just think we're going to leave it as such.

All right, so, Mrs. Farmer, if you'll cut me some onions.

Alright I'm gonna reach across you Mrs Farmer, I'm gonnag grab your onions.

Get a little peppers in there, too.

Get them going a little bit of peppers, a little bit of mushroom because I know what you like.

Smells pretty good.

All right.

Peppers, mushrooms, onions.

I could just eat that.

That sounds, oh I know, so good.

Smells like fair food.

So we're going to saute these up with a little salt, little pepper.

I think I know what you're making.

I know you know.

All right, now, we took a young calf in not too long ago, and I think that's the world's smallest brisket.

Again, we're going to do a regular, big sized brisket here for you before long.

But, you know, when I cut that, you saw the juices flowing out.

Brisket can be a tough thing.

You got to trim it just right.

And the temperatures low and slow.

And here's what I like in my dry rub.

I like four parts salt, two parts pepper, maybe three parts >> maybe anywhere from one to a little bit more on the cayenne, if you like it hot.

This is this is a hot batch.

Then you can put you some onion powder in there, I think onion powder really sets it off.

And you can come in if you want a little sweet, you put little brown sugar in there.

And I will also put some oregano >> and some paprika in there as well.

Sorry.

You know what?

It just reminds me something.

Bless you.

Do you know where that comes from?

I just found out the other day.

In France in Blesshow, France they had, I know this sounds funny, but a pepper factory and everybody that worked in this pepper factory in Blesshow, they would if they would sneeze and they sneeze a lot outside of the work that people talk about.

Have you got a cold?

And they say Blesshow.

Really?

No, I just made that up.

Pretty good wasn't it?

It was, >> I was smelling the pepper from that brisket.

I've got you twice tonight.

Am I in trouble?

Hey, look, a mouse.

Blesshow.

Hye look a mouse!

I got your mouse.

>> You didn't get me on that a little while ago.

Blesshow.

I believed you.

All right, look, where were at here.

Look at that.

That looks delish.

Okay, now I'm going to put this over to the side Mrs. Farmer.

I am going to take our bun and we're going to put it right here.

Yummy.

Horseradish.

Yummy.

I love horseradish.

I know you do.

What a way to use a Chuck Roast huh?

Oh, my goodness.

Yes.

So we come back with this right here for you.

>> I love it.

You love it.

Ooh, it's going to be messy.

That's all right.

Some Swiss cheese.

>> Right here.

Let that melt.

Put you some of your broccoli slaw on there Mrs. Farmer.

I'll do it.

[MUSIC] [MUSIC] [MUSIC] >> Alright Mrs. Farmer.

I'm ready.

I know this is your thing.

I could eat this every night.

You love this.

It's going to be messy, isn't it?

Yep.

It good?

Mm.

[MUSIC] Hey, let me try your broccoli slaw.

Oh that's good.

That's real good.

Mm hmm.

[MUSIC] >> You want a bit of this or I'm going to eat it all.

Yeah dip me one in there.

That's really good.

Come over here.

Isn't that good?

Mmm.

You know what?

That's better than the last batch.

That's really good.

Mm hmm.

I'm gonna try your brisket.

Is that okay?

That looks so good.

I want to make a sandwich out of that.

Oh that's good.

Isn't that good?

Wow.

Now that's got a little cayenne on it.

Oh.

Ooh.

You know what?

The peppers in that au jus...

Normally, I don't do that, but I think that really adds something to it.

It's really good.

Really, really good.

Oh, so you got to make yourself one, this is for me.

Oh, can I have a bite of this one?

Ok you can have a bite.

I'm gonna have a bite and then go straight to dessert.

[MUSIC] >> Look how healthy we're being.

Yeah, it's got fruit on top.

Yeah, that makes it really super healthy.

These are super, super duper healthy.

Want to try it?

I'll hold it for you.

>> We didn't get chiggers by picking those berries either.

I'm digging down the bottom, so I can get some cookie Mm [MUSIC] [MUSIC] hmm.

That's what I would call fantastic Mrs. Farmer.

I like the cookie.

Oh, wow.

>> Oh, that's fantastic.

That is good.

>> A little dessert in a jar.

You know what?

I bet there's somebody saying, where can we get these recipes?

Where would you get them Mrs. Farmer?

I go to Tim Farmer's Country Kitchen dot com Mrs. Farmer, I know it's amazing and astounding, but our half hour is up.

Yes, it is.

And our bellies are not full yet.

We must hit this plate.

But in the meantime, it's all about good times, good friends and really good eats.

See you next week on Tim Farmer's Country Kitchen.

I'm going for this.

Jump in there.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] >> Funding for Tim Farmer's Country Kitchen is brought to you by Amerson Farms Country Store.

Something for every member of the family.

Jim's Express, Car Wash, a Kentucky family owned business.

Ephraim McDowell Regional Medical Center in Danville, putting patients and families at the center of our attention.

Gulf Coast Connection, seafood straight from the Gulf to you.

Wilderness Road Hospitality.

Stanford, Kentucky.

The Spine Center of Central Kentucky.

[MUSIC] Beef.

It's what's for dinner.

Kentucky's Beef Producers.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] To order a cookbook email Tim Farmer C K at Gmail dot com