♪ ♪ ♪ They say ye'are what you eat, so I don't eat chicken feet ♪ ♪ But I love me summa' Grandma's pickled beets ♪ ♪ Well, cut it up, put it'na pan, ♪ ♪ Throw it on these sholders see where it lands, ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Maters, taters, beans and corn, ♪ ♪ The cow's in the barn and the sheep's bee shorn ♪ ♪ Kids in the barnyard ♪ ♪ Chasin' 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, ♪ ♪ 'Fore, 'fore ♪ ♪ Smash it with a wooden mallet ♪ ♪ going to educate yer palette ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ In Tim Farmer's Country Kitchen ♪ ♪ We going to all cook some good night y'all ♪ Hello and welcome to the Farmer's Kitchen.

We're the Farmers -and this is our kitchen.

-That's right.

You know, a lot of people say, "Well, is this your kitchen or is that a set?"

It's not a set.

This is our kitchen.

This is where we cook.

-That's where we eat.

-That's right.

And we have a whole lot of fun.

Now, we try to buy stuff when it's on sale -if we don't raise it -Right.

and butcher it ourselves.

Recently, we found some short ribs for sale.

Nicki: Yes, we did.

Tim: That was after the holidays, and stuff is expensive nowadays.

Beef is really expensive nowadays.

So, we're going to butcher another calf here for long.

But we found these in the store; -Tim: they were on sale.

-Nicki: They were.

So not too long ago, we took our cameras and we went to the place where they process our beef, and we found out exactly where the short ribs came from.

-Yes.

-Take a look at this.

Butcher: Yeah, this is kind of the priced portion of the beef here, we have the short ribs and then we have the prime rib.

We cut it into the rib eyes, we can do bone-in rib roast, Tomahawk steaks, whatever you want.

Just put that in my truck.

We'll carry down that for you.

So, when we look at the rib section here, we have the rib eye, which you can see, the eye of the rib eye there.

We'll remove the chine, and we'll make this a boneless rib eye and we'll cut it into steaks.

[whirring sound] Butcher: So, he's cutting the short ribs right now.

We're cutting them into four-inch pieces.

And we have our short ribs here, Mark's going to cut these between the bones to make nice portions for restaurants and retail buyers so that they can sell them and it's another great braising meat.

Now, when we have our rib eye, a lot of times it'll say bone-in, Tim: you can just cut right down that rib eye and you can have, a lot of people call those back ribs on the upper side of it.

- We had those not too long ago.

-Nicki: Yummy.

And it was really, really good.

Nicki: It was good.

Really good.

So, not too long ago, I made some hot German potato salad.

Nicki: So good.

So, we're going to do a little German cooking tonight with the German flair.

We're going to do beef ribs instead of pork because that's what we've got, that's what were on sale, and I guess we should go ahead and get that started.

Tim: Now, we're starting with already processed sauerkraut.

This is not just cabbage, this is sauerkraut that is already aged, and it's got lots of probiotics and it's very good for you.

You are a sauerkraut fan.

You're not like waving a flag or anything, but you like it.

I'll eat it but I don't love it like you do.

Yeah.

But how did you like it this way.

-Nicki: That was amazing.

- She really likes it with beef.

Now, these are so meaty.

I want you to take a look at all the meat on here.

So, look at the meat, look at all the meat.

There's some fat and the bone is in it.

- What does that mean?

-Nicki: What does it mean?

-Flavor.

-Yes.

Lots and lots and lots of flavor.

So, we're going to take a little olive oil Tim: if you see us using oil, most of the time it's not going to be vegetable oil or canola oil.

Do your research on that, it's something we won't be using very much.

If you see us using oil, for the most part it's going to be olive oil.

So, we're putting a little bit of oil on these, so we'll have a surface that will pick up and hold our kosher salt.

Now, I really like kosher salt, I like the consistency of it.

-Nicki: I do too.

-Tim: We're cooking, and we're going to take some pepper of course, and we're going to very generously season these.

Now, look again at the fat, look again at the meat and think about where this came from.

And these look mighty delicious.

Nicki: They look very meaty.

-Tim: They look very meaty.

-Nicki: Yes, I like that.

And that's why we like them, because Nicki likes her Sunday roast.

I do.

That's my favorite.

So, you've got that kind of consistency.

Now what we're going to do, we're going to heat this up.

Now, after we cook these, after we brown these, we're going to leave that in there.

This is a one pan thing.

You like that, don't you, the one pan thing?

I love that.

Easy for clean-up.

-How much do you like it?

-A lot.

Show me your, "I like it" like...

I like it a lot.

Nicki: Yummy.

So, we're going to take these.

I'm just going to brown just a little bit.

I'm going to hit every side of that.

I'm going to render some of that fat out.

And again, when these cooked down, the bones are going to pretty much come out of them.

But that bone as it cooks in there, -does that not impart -Oh yeah.

It makes it good.

some beautiful flavor?

We talked about bone broth.

We've made our own bone broth on the show.

So again, I'm rendering just a little bit of fat down here.

But the rest of this is relatively easy, once you get your meat brown a little bit.

And again, I don't want to cook it too much, I just want to brown it on each side.

And again, this is fermented kraut right out of the jar.

And if you remember, remember Lois - making her one jar at a time.

-Nicki: Yes.

Tim: There's a little shot of Lois making her one jar at a time of sauerkraut.

You can't beat, you can't beat sauerkraut.

Now, I'm going to turn that down for just a second.

Let that cool down just a little bit because I don't want it to splash all over.

I'm going to go ahead and put in a little bit of beer.

Now, in this recipe... -Ooh.

-Hi, everybody.

Tim: In this recipe, I'm going to put a little bit of beer, three quarters of a beer, let's say.

So that's what I'm going to put in here.

So... What kind of beer?

It's a light beer.

Good question.

-Yeah.

-You read my mind because it was just coming out of my mouth.

This is a light beer, and you could use a dark beer.

I prefer the color and the taste of a light beer.

I've used German beer, I've used all kinds of stuff.

Now, that's about 32 ounces of kraut.

Now, I could eat that just like that.

Nicki: I know you could.

But there's some flavors that really enhance, and a lot of people will agree with me, - here's some caraway seeds.

-Nicki: Oh, yeah.

That's probably half a teaspoon.

I like a lot, I love the flavor.

And I'm going to put some black pepper.

I like me some black pepper.

We're just going to lay the apples and the onions on the top.

We're going to cook this at 350°F for about 2.5 hours.

We're going to take an onion, just cut real thin onion rings and we'll cut those in half.

Those apples and onions will settle into that.

You need a little bit of sweet to me, some put brown sugar.

Now you could sweeten it up a little bit if you like to do that, I like mine tart.

And we're going to spread these out evenly across the top.

These will cook in there and give it a nice, sweet taste.

That's another sweetening agent that I like to use in my sauerkraut, the onions will really sweeten that up.

Now, if you wanted to come back and put some kind of seasoning in here on your beef, other than just the salt and pepper, you could.

Oh, these are amazing.

I don't think it needs any of them...

I don't think you need.

I don't think you need it.

We salt and peppered accordingly.

Now, what happens too is this cooks that fat.

The juice... Yeah.

Along with the bone, the taste of that bone and marrow in there, just adds so much.

And again, 350°F about 2.5 hours and this will be done done.

I think that three quarters of a beer is just enough, just enough moisture.

It's going to cook down because you don't want it soggy.

And this is a good crock-pot recipe too but a lot of times if you take that kraut and you go four or five hours, it really cooks it down into nothing.

I prefer the oven method -with the Dutch oven.

-Nicki: Right.

We're going to cover it.

Let's set that in the oven, 2.5 hours, 350°F, and we're good to go.

So, you had a great grandmother that was German.

I had a great, great grandmother that was German.

Mom said she used to smoke a pipe.

Really doesn't surprise me.

Mine was pretty rough too, I don't know.

Probably, one of those big Black Forest pipes like carved out.

-Yes.

-Yeah, that's what it was.

Mine was scary.

I thought my great grandma was scary.

Well, I won't go there.

-Well, they are.

-Okay.

They brought some wonderful things to this country.

As we travel up around Cincinnati, there's a lot, lot, lot of German influence in the food up there.

Hot potato salad, absolutely wonderful, - especially this time of year.

-Nicki: Yes.

Yes.

Now, this may not be the way that you make it, but this is the way that we like it.

Yes.

And it's got a little twist in it, that some friends of mine like very well.

We're going to start off with bacon.

Now, this is not our bacon because our bacon would be much thicker.

Ain't about time to do some more bacon?

-Yes, it is.

-So,we're going to make our bacon and we're going to use our bacon grease.

-Yummy.

-Fry our onions.

Once we get this fried up real good, we're going to set that aside and put our sweet yellow onion in there.

Now, you notice when we cook, we use a lot of sweet yellow onions.

Now, I can't eat raw onions very well.

If we did, we'd use more red onion.

You know, indigestion thing, man, I can't handle onions anymore raw.

I know, me neither.

You know I love them.

Now, we've got a medium sized yellow onion here.

We don't need a huge amount about a half a cup and we're making just enough.

We can eat a lot of this just enough for us for a couple of days.

You going to chop up that half onion?

-Have you?

-How's that?

-Is that enough onion?

-Mm-hm.

Tim: All right.

So, Nicki and myself are big fans -of red skinned potatoes.

-Yes, we are.

They have very thin skins -and I like with skin on.

-I do too.

You even make mashed potatoes with skin on.

It's good for you.

These, we thought about ahead of time.

We knew what we were doing.

So, what did you do there?

I actually boiled these.

I have about 12 potatoes.

I don't know how many you need.

I boiled them like you normally would and have find and just cut them into pieces for us.

And they've been sitting a while.

Where they've been?

Nicki: I put them in the fridge.

After they set out, just let them chill a little bit.

So, they're ready to cut.

-Those are cool potatoes.

-Cool potatoes.

Tim: I just want to take this beautiful, wonderful bacon.

I'll try not to eat it when it's sitting here.

Set it aside.

Were these set in aside?

These were set in aside.

I set everything aside.

All right.

If you will take your hands and scoop that out.

- Look at that.

-Nicki: Yummy.

-Is that enough?

-Mm-hm.

Tim: All right.

So now with this recipe, which is coming together rather quickly, once these onions get a little brown, right there's a dry mix and then we have some wet stuff, we're going to make a roux to begin with.

In that roux, I premixed this into 1.5 tablespoons of flour, 1.5 tablespoons of sugar, half a teaspoon of salt, half a teaspoon of celery seed and some black pepper, well, probably about a quarter of a teaspoon of black pepper.

Now, as far as the wet ingredients, using a half a cup of chicken broth and a third a cup of vinegar, we're just going to use white vinegar.

So, our onions are about where they need to be.

-Does that make you happy?

-It does make me very happy.

-Let me see your happy look.

-I know what's coming.

Let me see.

You want to see my happy look?

Yes.

That doesn't look happy.

Looks silly.

All right.

Here comes our dry ingredients.

This has come together pretty quick.

So, I'm going to put this in.

I'm going to thicken it up.

So, you're making a roux.

Making a type of roux here.

So, I'm going to let that come together about a minute and I think we're about there.

Then I come back with my wet ingredients, my chicken broth, and my vinegar.

Nicki: Yummy.

And I think about a tablespoon of some quality, -sweet, stone-ground mustard.

-Yes.

Really adds when you get the bacon grease.

Think about this bacon grease and it's a little bit spicy and a little bit sweet.

You add all those flavors together -Nicki: Oh yeah.

- with your onions.

-You see that magic along -Did you smell that?

-with that vinegar, the tart.

-Yes, I love it.

Tim: Now, this is our recipe.

This is the way people in our family made this.

Look how it's thickening right there.

If your family didn't make it this way, that doesn't mean we're wrong, that doesn't mean you're wrong.

That means this is just "The way, uh-huh, uh-huh, I like it," in the words of KC and The Sunshine Band, -who was a philosopher, -Oh really?

-back in the '70s, yeah.

-uh-huh.

Now we kinda took the scrapings off the bottom.

We used every bit of it when it has thickened up about like that we're going to drop some potatoes in here.

Nicki: Let me know how many you think you need.

-Keep going?

-Yep.

[sniffs] Ah!

I wish you could smell this.

Nicki: Mm.

When you have bacon, that was thick sliced bacon, not as thick as I like, but thick sliced bacon and onions, and you got that celery seed and the vinegar, and you've got this tart-sweet, wonderful thing going on.

-Can't go wrong.

-Hoh.

Now, let's drop the bacon.

Oh, that won't make it any worse.

- Let's pop that in there.

-Nicki: Wow.

-Tim: Look at that.

-Nicki: Yes.

That is our beautiful, finished potato salad.

-I should probably taste it.

-You probably should.

But you know what we do need to pull that out it's time.

-Okay.

-Let's get that out and set them side by side and take a look.

Okay.

[music playing] All right now, let's take a look at what we've got here.

Heh-heh.

Now, I'm going to just get one piece out before I put the kraut down.

- As you can see bone comes out.

-Nicki: Wow.

Nicki: That looks... Tim: That's one of the smaller pieces.

We're going to take our kraut out.

- And look at that kraut.

-Nicki: Wow.

Oh me, oh my.

Now, look at that.

-Look at that little -It's delicious.

roux in there.

Smell it.

- It's tart and it's sweet.

-Nicki: Yeah.

- And what are your thoughts?

-Nicki: I can't wait.

Nicki: Can I try some?

Tim: You can try as much as you'd like.

Mm-mm.

You love meat like that, don't you?

- You love the roast.

- That's better than a roast.

That's like between a roast and prime rib.

Does that make sense?

Tim: You know what?

-Tim: You're right.

-It's like right in the middle.

-It's from a roast.

-Wow.

-I understand it probably.

-That's true.

Tim: Now, let's try our sauerkraut.

- That's really good.

-Nicki: My favorite part.

Tim: All that meat, that was ridiculous.

That's good.

It's got the taste of that in it.

-Yummy.

-Mm-mm-mm.

Tim: Now in sauerkraut you'll notice I put no salt in it.

I let the salt from the meat do that.

You get a little bit of salty, you get a little bit peppery.

Flavored it nice.

And that beer was nice and mild.

And the onions and the apples were sweet.

Tim: So, it's got that perfect balance.

Nicki: It delicious.

Right, taste some.

Nicki: Mm.

That's so good.

That's a good hot potatoes.

It's got like a vinegary taste, and that makes it delicious.

And now you actually got a little bit of the sweet.

Tim: Yeah.

That's good.

- I got your bowl.

-Nicki: Mm.

You outdid yourself.

Wonderful.

And when I say bowl, I mean, big bowl.

I bet you could.

We're not done.

Dad, when he had a birthday, and when we were kids, he'd always hijack the birthday process.

Tim: Mom made this chocolate cake which is yet to be copied exactly.

Nicki: That's right.

So, you're a baker and I set you on a task.

She made a homemade chocolate cake, it was rather dense in the middle.

Kinda like, between fudge.

It was homemade, it is from scratch.

And her icing was almost... Debbie gave me the icing recipe, your sister.

Tim: Debbie's got the icing recipe.

So, we went to great lengths to reproduce that.

Daddy would hijack the birthday party process back when mom said, "What kind of cake do you want?"

He'd come up and say "You want mom's chocolate cake which I..." -Because he wanted it.

-Yeah.

So, we always had it.

Let me tell you what we loved it.

-Yes.

-You did a job on that.

-You liked it?

-Oh!

And I gave your dad the rest of the cake the other night.

So, we needed to make more, didn't we.

Oh, it's delicious.

-Tim: Let's finish this.

-Nicki: Okay.

Tim: Let's talk about dessert in a minute.

[music playing] Somebody in United States, I guarantee he is having a birthday today.

-So, in honor of them... -Right.

we should probably make this.

Right, you need something sweet after that meal.

Nicki: Just to calm you down.

-A little bit of sugar in here.

-Nicki: That's right.

You know, I'm used to making wedding cakes that were like lighter and fluffy, where this was really dense.

So, it was different for me.

It's so thick.

It's like a brownie.

I can see why, when we made it the other night, your whole family sat there quietly and ate half the cake.

So, everybody loves that cake, don't they?

And dad took it home.

-He did.

-I guarantee -he's working on it.

-It's gone.

Well, that's why you said we need to make it again because you want one here.

Now, let's talk about this.

This is not brand new from the store.

-40 years old.

-40 years old.

That's why it's missing pieces.

But mom got me this when I was 18.

So, I just told my age and I love it.

You said, do you want a new one?

Nicki: I'm like, no this is mine that I love.

Let's make this because I want this in my belly.

All right, I tried to talk to your mom a little bit.

She hadn't found her recipe and she kinda said... She said I did okay.

And we're making a smaller cake because we've already had a big one.

So, this is kind of a half recipe.

Nicki: I have six tablespoons of butter.

I'm going to start with that.

You know, the fun part about this is when you're making recipes and you're trying to get there, there's a lot of cake sitting around right now.

That's right, you get to eat a lot.

And I let that around your room temperature.

Nicki: All right.

Now, I have got a cup of sugar.

There's a lot of sugar in this, but we'll make... -Tim: It's cake.

-Nicki: That's right.

I'm going to put a whole cup of sugar in here.

Then I'm going to let that go.

A little bit more here.

Nicki: All right-- Tim: I mean, this gets crazy here in a little while.

-Nicki: It will.

-Tim: Stuffs flying everywhere.

If it does, I have a towel, I'm going to try to cover it because I know you don't like when the dust flies.

When you make cakes, powdered sugar is everywhere.

I have two eggs, first egg, we put them in one at a time... -Tim: And the two.

-Nicki: Two.

Let's get that all mixed up together.

-Nicki: Okay.

-Tim: What's next?

Nick: Now we're ready.

Now, I have got a cup of flour here.

Gotcha.

And I have got six tablespoons of cocoa.

Nicki: So, I'm going to put that together.

Tim: I remember mom telling me, "That doesn't taste good to me."

"I said, "No, it smells good," and taking a little teaspoon of it.

It's wonderful.

All right in this bowl, I have half a teaspoon baking powder, half a teaspoon baking soda, and a quarter teaspoon of salt.

Nicki: So, see I'm going to get all my dry stuff together.

-It's science.

-Yes.

So, I'm hoping this doesn't get too messy.

In fact, let me grab a spoon, sometimes that helps.

Nicki: So, I'm going to try... Tim: That's why you lay the towel up here when you-- Nick: Sometimes I do.

You know what, let's see how we do.

See if it goes crazy.

Nicki: I don't need to wet.

-Tim: I'm going to stand back.

-Nicki: That's right.

You know, I'm going to stop it in between because then it won't flip all over.

Nicki: That'll make you happy, won't it, if it doesn't blow in your face.

Tim: When we lived in Maysville, Kentucky, that's one of the memories that I have is the smell of that when she was cooking a cake.

Oh!

And it was on special occasions, you know.

Now, you want it every week, right?

Oh, yeah.

Why not?

We've got it down now.

And for those of you who bake, again, this is not a mix.

This is all from scratch.

Nicki: Okay, we're getting there.

This is 1.5 teaspoons of vanilla.

We're going to add that in.

And now I have three quarters of a cup, this is half and half.

I think your mom said she might have used buttermilk.

She wasn't sure, but we're going to do the half and half.

Tim: Or you can just have cream too.

Nicki: Yes, you could.

Nicki: All good.

Look how nice and creamy that looks.

Tim: Oh, the kids talk about you made icing so much that they almost got sick of licking the... -Yeah.

-Frosting off.

They used to sit on the floor when I was making icing and they knew if they lined up, they got beaters and they got bowls full.

They just sit and wait.

Nicki: I escorted them as they were having a bowl.

Oh, man.

That look good?

That is our batter.

That's the real deal.

That's no cake-mix out of a box.

Nicki: And all I've done is spray this with a little bit of cooking oil and some people flour them.

But I'm just going to... Tim: Now, this is a half recipe basically.

-Nicki: Yes, this is half.

-Tim: You made the big one - the other day.

-Nicki: Yes.

So that's enough for me.

Right, that's one setting for you.

Nicki: I don't want to miss any of this.

-What you doing is good stuff.

-Yes.

We are going to cook this at 350°F for 40 minutes.

Nicki: And it's a little denser cake, so sometimes they fall in the middle, you could cook it a little longer if you wanted to save it but once we ice it, it doesn't really matter.

Tim: I think you ought to leave it just a little bit gooey in the middle.

Nicki: That's what I'm thinking too.

Take it out a little early.

All right.

[music playing] -Took our cake out.

-Took our cake out.

Let it cool.

I don't see butter in there.

Yes, because last night when I did another cake, I did it hot and that worked too, but it kind of melted everywhere.

So, we let it cool... Yeah, let it cool down before you put the icing on.

This doesn't have anything sweet in it, does it?

No, this one's really simple.

No real sugar.

Just powdered, but it's real sugar.

I have a whole stick of butter here which is half a cup.

We're going to cream that.

Now, this will get messy.

I'm sorry.

I'm going to stand back.

I'm going to try to cover with a towel like I used to do to hold back some of it, we'll see what happens.

All right, I got my butter good.

I'm going to go in between just like last time because this will go all over the kitchen, powdered sugar likes to, and I have three cups of powdered sugar.

This looks like a scene out of Scarface.

Yes, it does.

I got that.

I got a little bit of cocoa.

We throw a little cocoa in there.

I have three quarters of a cup of cocoa, and then I got a third of a cup of whipping cream.

-Mm-hm.

-Nicki: So, I'm going to put a little bit of everything in.

Tim: That's why that icing tastes so good... -Nicki: Yes.

-Tim: because it's rich.

I have a teaspoon and a half of my vanilla and I'm just going to try to put them all.

Sometimes I like to do the butter and all the sugar, but it makes a mess.

We're going to try to do this.

This is what I used to try to do, -to try to make it-- -I'm going to stand back, -so I don't get white along.

-See it pooping underneath?

Tim: This makes me very happy.

Nicki: I'm glad you didn't come in until we cleaned up.

It was really bad in here.

Did it looked like the last scene of Scarface?

Yes, you walked out for a minute so that was good.

Nicki: Do you want to try it, make sure it tastes good?

Tim: Oh, I think I like to have some of that you know Nicki: You believe me?

I've been eating pounds of this stuff.

You know, one thing we do is when we make a recipe, a lot of times it's something we haven't done for years, and we'll run through it just to make sure.

So... Nicki: So, you get to eat it.

Tim: There's several of these cakes sitting around right now.

Maybe that's why my belly is sticking out.

And now another one.

[music playing] Now, I don't know, I was just thinking that since you had to buy the sauerkraut and short ribs, maybe I could go first?

No.

I mean, yes, you can.

[laughs] -Tim: Look at that.

That's beautiful.

Does it make you happy?

Does it make you happy?

That's like eating fudge.

-Tim: Oh!

-Nicki: Can I try a little?

Mm.

You know, it cracks me up.

Most people know us, that watch our show, but we have some new folks out there on social media, "I can't believe they're eating off the same plate."

Well, you know what, one time, way back it was probably in the '80s, if that freaks you out, she kissed me right in the mouth.

-What?

-I called the police.

I filed a report.

They didn't do anything.

So, I guess if we kissed on the lips back in the '80s, we're going to eat cake after each other.

-Tim: Look at that.

-Nicki: Oh, that's... Tim: Look at that, look at that.

Nicki: You're going to eat this whole cake, aren't you?

He will sit down with the spoon and eat the cake.

Mm-mm.

Tim: That's just beautiful.

Nikci: So, it's close to your mom's, I hope.

-Oh, yeah.

-Okay.

Good.

-You know, food is memories.

Now, that is not going to heal you from any horrible disease and isn't probably the most healthy thing in the world but every now and then you got to splurge.

-It makes you happy.

-That's beautiful.

-Nicki: I'm glad you like it.

-Tim: Oh.

The memories just come flooding back -That's right.

-of being an exuberant youth.

That's right.

And you know what I rememberhalf an hour ago -this show just started.

-That's right.

-Believe it or not, it's over.

-Mm-hm.

Except for me eating the rest of that piece and probably about that one.

You probably give me this and I'll give you the spoon.

I didn't say that, but that'll work.

But you know, people might be saying this, they're saying, "Hm, how could we get those recipes?"

-And you would say... -TimFarmersCountryKitchen.com.

Tim: Where we go sometimes because we forget.

Nicki: That's right.

Tim: How we make things from week to week.

Tim: We used to we didn't measure but Kelli makes us.

Nicki: I like that she does that.

Also, if you haven't joined us on Facebook, we do have a Facebook page.

Tim: TimFarmersCountryKitchen.

amazingly enough is the name of that.

And it's difficult though to get on there.

How would you do that?

Nicki: Yes, you hit Like.

-Tim: Ooh.

-Nicki: Yeah.

We'd like to see you over there.

And again, I cannot quit looking at that cake and it cannot quit looking at me so I'm going to have to eat it.

Nicki: Okay.

You can.

And that being said, it's all about... -Good times.

-Good friends.

And really good eats.

I'll see you next week on a brand-new Tim Farmer's Country Kitchen.

-Eat up.

-Can I just have a spoon?

-I'll get you a big spoon.

-All right.

[music playing] Narrator: Funding for Tim Farmers 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.

Beef, it's what's for dinner Kentucky's beef producers.

To order a cookbook, email timfarmerck@gmail.com.