>> HELLO AND WELCOME TO OUR COUNTRY KITCHEN.

NICKI ASKED ME WHAT'S FOR DINNER TONIGHT AND I SAID IT'S A SURPRISE.

SO WHAT WE ARE HAVING IS SIMPLY CACTUS.

BELIEVE IT OR NOT, WE ARE GOING TO TAKE THESE PADS AND YOU'VE HEARD ME TALK ABOUT IT AND YES, THEY'RE NATIVE TO KENTUCKY.

THESE ARE THE EASTERN PRICKLY PEAR.

YOU HAVE TO BE CAREFUL.

YOU DON'T WANT TO GET THESE IN YOU.

BECAUSE THEY ARE STICKY LITTLE SUCKERS.

SO THESE ARE GROWING OUT OF CONTROL.

WE HAVE THREE HUGE PATCHES.

I'M GOING TO GET PROBABLY SIX OR EIGHT PADS.

I'LL TELL YOU INSIDE HOW WE ARE GOING TO CLEAN THESE.

BUT TONIGHT, YES, INDEED.

THIS IS ON THE MENU.

ARE YOU READY IN.

>> Nicki: I AM.

WHAT IS A NEPALI.

>> Tim: A CACTUS.

WE HAVE THESE OUTFRONT.

HUGE MASSIVE SPREADS.

YOU SMELL THEM.

>> Nicki: YES.

>> Tim: THEY HAVE THIS WONDERFUL, BEAUTIFUL THING THAT'S ALL THEIR OWN.

>> Nicki: CAN I ASK YOU A QUESTION.

>> Tim: YES.

>> Nicki: YOU PLAYED WITH THE CACTUS.

DID YOU HAVE GLOVES?

>> Tim: I WAS VERY CAREFUL.

YOU SHOULD HAVE GLOVES.

BUT THE WAY THAT I PREPARED THESE THINGS IS PRETTY SIMPLE.

I PUT THEM ON THE NAIL HERE TO HOLD THEM AND I SCRAPED ACROSS THIS WAY.

AND I ALSO USE THIS VEGETABLE PEELER THAT WORKS REALLY NICE, TOO.

MAKE SURE YOU GET ALL THESE PIECES.

THE LITTLE FINE NEEDLES THAT GET IN YOUR FINGERS.

>> EVEN WITH GLOVES YOU HAVE TO BE CAREFUL.

>> Tim: YOU DON'T WANT THEM IN YOUR MOUTH OR DIGESTIVE SYSTEM.

THE BIG SPIKES BUT WHAT I DID WAS CUT AROUND THE WHOLE EDGE, SCRAPED THAT, RINSED THAT, CAME BACK AND CUT THESE INTO LITTLE SLICES LIKE SO.

PUT THEM INTO A DISH.

WHAT I PUT IN THERE WAS A LITTLE BIT OF GARLIC, FRESH GARLIC.

A LITTLE BIT OF ONION, CILANTRO AND A LITTLE BIT OF VINEGAR.

I CAN'T BELIEVE THE SMELL THAT'S COMING OUT OF THAT.

>> Nicki: CAN'T WAIT TO TRY IT.

>> Tim: NOW SOMETHING ABOUT THIS IS WHEN YOU COOK IT, YOU KNOW HOW OKRA HAS THE SLIME, I GUESS WOULD YOU CALL IT?

THIS HAS SIMILAR PROPERTIES TO IT.

>> Nicki: OKAY.

>> Tim: LET ME READ YOU SOMETHING ABOUT THESE PRICKLY PEAR CACTUSES.

THEY GROW NATURALLY IN KENTUCKY ALL THE WAY FROM TEXAS ALL THE WAY OUT THROUGH THE EASTERN UNITED STATES UP INTO CANADA.

IF YOU FIND THE PROPER SOIL AND FIND YOU SOME SOUTH FACING AREA WHERE YOU GET A LOT OF SUN, YOU CAN GROW THESE.

>> Nicki: THAT'S OUR LANDSCAPE.

THEY'RE BEAUTIFUL.

>> Tim: WHEN THEY BLOOM RIGHT NOW WITH THE ORANGE AND YELLOW, THEY'RE ABSOLUTELY BEAUTIFUL.

THE BEES LOVE TO POLLINATE THOSE.

IT'S BEAUTIFUL.

LET ME READ YOU SOMETHING FROM THE FREE DICTIONARY ONLINE ABOUT THESE CACTUS.

EACH PART IS BOTH FOOD AND MEDICINE.

USED FOR CENTURIES.

ANTIVIRAL PROPERTIES ARE USED FOR FLU, OBESITY, H.I.V., GASTROINTESTINAL DISORDERS, CHOLESTEROL, SKIN PROBLEMS.

THE FRUIT WHICH LOOKS LIKE AN EASTER EGG KNOWN AS THE PUP WILL OR TUNA CAN BE EATEN MUCH LIKE OTHER FRUITS.

THEY'RE NOT AS SWEET BUT YOU CAN MAKE JELLY OUT OF IT.

IT HAS A STICKY JUICE THAT OOZES FROM THE PAD WHEN SLICED.

THIS IS THE SAME STUFF FOUND IN AL OWE VER AL OWE VER RA.

THESE CAN BE APPLIED TO WARTS THEY HAVE LOTS OF POTENT ANTIOXIDANTS.

THEY DO MORE BE PREVENT CANCER, PREVENTION OF SKIN HEALTH AND MACULAR DEGENERATION, DECREASING SIGNS OF PREMATURE AGING.

THAT'S WHY I LOOK SO YOUNG AND IMPROVING THE STRENGTH AND PERFORMANCE OF THE BRAIN.

I COULD USE SOME OF THAT.

>> Nicki: SO COULD I.

>> Tim: STUFF.

>> I'M GOING TO MAKE JELLY.

>> Tim: THE FRUIT IS CALLED TUNA.

WHEN THEY RIPEN, WE PULL IT OFF AND MAKE JELLY OUT OF IT.

>> Nicki: I WANT TO DO THAT.

>> Tim: WE ARE GOING HAVE THAT AS A SIDE.

TONIGHT WE HAVE BEEN TRAVELING.

WE RECENTLY WENT TO ALABAMA IN SEARCH OF SPOTTED BASS.

WENT DOWN THERE, AND YOU SHOT SOME FOOTAGE OF ME GOING CRAZY CATCHING THESE WONDERFUL FISH.

>> ALL RIGHT.

WE GOT SOME JUMPING ACTION HERE.

TARGETING KENTUCKY SPOTTED BASS, WATCH THIS.

SEE IF THEY COME UP AND DOWN.

THEY FIGHT SO HARD.

UNBELIEVABLE.

I'M ALMOST SPOT FISHING DOWN HERE.

I'M SEEING THE FISH.

THEY'RE SWIMMING IN PACKS AND I'M TRYING TO ENTICE THEM TO BITE AND THEY GET COMPETITIVE WHEN THEY ALL THEE SOMETHING AND THEY JUMP, JUMP, JUMP.

♪ ♪ WELCOME TO THIS WEEK'S NATURALIST NOTEBOOK.

RICK HILL, ARTIST AND NATURALIST.

I'VE KNOWN YOU SINCE 194 IS.

WE WORKED TOGETHER AT FISH AND WILDLIFE.

WAS IT 42?

>> '4 IS.

>> Tim: WE HAVE HAD MANY ADVENTURES IN THE FISH AND WILDLIFE REALM AND HUNTING AND FISHING AND I THINK WE'VE FISHED TOGETHER FOR THESE FISH.

TODAY'S NATURALIST NOTEBOOK IS GOING TO BE TO IDENTIFY THE DIFFERENCE, IN THIS CASE, WE ARE GOING TO SHOW THREE OF THEM HERE TODAY.

BUT IN THIS CASE, I WAS FISHING IN ALABAMA FOR A SPOTTED BASS.

I WAS ALSO BACK AT CUMBERLAND FISHING FOR SPOTTED BASS BECAUSE I LOVE TO FISH FROM MY FLY RIDE.

NOTHING LIKE IT.

WHAT DOES THIS HAVE TO DO WITH THE COUNTRY KITCHEN AND FOOD AND PREPARING FOOD IN THE KITCHEN?

BECAUSE I LIKE TO EAT SPOTTED BASS.

>> THEY'RE DELICIOUS.

>> Tim: WHAT IS THE DIFFERENCE?

THERE IS A WHOLE LOT OF COMPARISONS GOING ON HERE.

>> EL WITH, THE ONES THAT ARE MOST OFTEN CONFUSED ARE THE LARGE MOUTH AND THE SPOTTED OR KENTUCKY BASS.

A GOOD WAY TO TELL, IF YOU ARE NOT SURE, THE LARGE MOUTH, UPPER JAW GOES WELL BEHIND THE EYE.

ON THE SPOTTED BASS, IT'S GENERALLY UNDER THE EYE.

SO IT'S QUITE DISTINCT.

>> Tim: LOOK AT THIS COMPARISON HERE.

>> AND OF COURSE HERE IS THE SMALL MOUTH.

THE SMALL MOUTH, THE JAW ONLY GOES UNDER THE EYE.

ON A BIGGER INDIVIDUAL, IT CAN GO A LITTLE PAST IT BUT NOTHING LIKE THE LARGE MOUTH.

OF COURSE THE LARGE MOUTH AND THE SPOTTED BASS HAVE HORIZONTAL , THEY RUN ALONG THE BODY, THE DARK MARKINGS AND THE SMALL MOUTH HAS VERTICAL BARS.

QUITE DIFFERENT, REALLY HARD TO CONFUSE THOSE.

BUT THE ONES THAT ARE THE MOST, THAT LOOK ALIKE, LARGE MOUTH AND SPOTTED, YOU'VE GOT THE HORIZONTAL ROWS OF SPOTS ON THE SPOTTED BASS, AND THEY OFTEN HAVE A LONG LIST, DARK LINE DOWN THE MIDDLE.

DIAMOND SHAPED MARKINGS ON THE BACK.

AND THE LARGE MOUTH HAS FAINTER MARKINGS.

JUST THE DARK ALONG THE CENTER OF THE BODY EXCEPT ON REAL YOUNG BASS.

SOMETIMES THE MARKINGS ARE NOT AS DISTINCT.

AND THEN THERE ARE OTHER THINGS LIKE THE NOTCHES ON THE DORSAL FIN.

SPINY DORSAL, THEY ALL HAVE A SPINY DORSAL AND SOFT DORSAL FIN.

THEY'RE ALMOST DISCONNECTED, BARELY ATTACHED, DEEP NOTCHED ON THE LARGE MOUTH.

ON THE SMALL MOUTH IT'S CONNECTED.

THE NOTCH IS NOT NEAR AS DEEP.

THE SPOTTED BASS ARE KENTUCKY BASS IS AN INTERMEDIATE BETWEEN THE TWO.

THE SPOTTED BASS OR KENTUCKY HAS A TOOTH PATCH ON ITS TONGUE AND IT'S NOT USUALLY FOUND IN THE MOWTH SO YOU CAN ALSO WATCH FOR THAT IF YOU ARE STILL CONFUSED.

THAT COULD BE HELPFUL THOUGH IN CASE THE IF THERE IS A LOT OF COLOR IN THE WATER, SOMETIMES THE FISH MARKINGS ARE NOT DISTINCT SO ALWAYS CHECK THE JAW WHERE IT HITS ON THE EYE AND THE TOOTH PATCH AND THINGS LIKE THAT.

>> Tim: I'M GOING TO HOLD A PICTURE UP OF A SPOTTED BASS.

YOU CAN SEE THE CHARACTERISTICS, FROM ALABAMA THAT WAS 22 INCHES LONG.

>> THAT'S AN UNUSUALLY LARGE.

>> Tim: LET'S TALK ABOUT, YOU ARE FISHING AND YOU WANT A FISH FRY AND YOU WANT TO KEEP SOME SPOTTED BASS.

CHECK YOUR GUIDE FROM LAKE TO LAKE.

>> BECAUSE IT VARIES.

>> Tim: YOUR CRIMINAL IS LIMIT IS HOW MANY OF EACH SPECIES YOU CAN KEEP FROM EACH DAY.

REMEMBER IN 1972 I SHOWED YOU HOW TO DRAW THE CROWN?

>> IT REALLY HELPED ME A LOT.

>> Tim: LOOK WHAT HE DOES.

IT'S AMAZING.

I WISH I COULD TAKE ANY CREDIT FOR THIS BUT I CAN'T.

ALL DIFFICULT WAS THROW ROCKS AT YOU THE WHOLE TIME WE WERE FISHING TOGETHER BACK IN THE DAY.

>> I THINK YOU BOUGHT ME MY CRAYON SET.

>> Tim: THIS WAS DONE IN 2004.

I WAS ONLY 15 YEARS OLD THEN.

AND IT'S A BEAUTIFUL, BEAUTIFUL COMPARISON.

I THINK THIS IS ONE OF MY FAVORITE WORKS OF YOURS.

>> GLAD TO YOU LIKE IT.

>> Tim: THANKS FOR BEING ON THIS WEEK'S NATURAL NOTEBOOK AND CLEARING THINGS UP FOR US.

>> ENJOYED IT.

>> HERE IS A FEW MORE PICTURES OF SPOTTED BASS.

I GOT THESE ON THE FLY ROD WHICH MAKES THESE ABSOLUTELY, WHEN THEY HIT THAT, THE FIGHT IS ON AND I HAD SO MUCH FUN.

VIC AND NICK CAME DOWN.

>> Nicki: HE CAUGHT ONE.

>> Tim: A LITTLE BIT OF BOAT TRAFFIC ON THE WEEKENDS.

GOT KIND OF CRAZY.

SO YOU WANT TO GO THROUGH THE WEEK IF YOU FISH.

WENT BACK LATER IN THE WEEK WHEN WE CAME BACK BECAUSE THE CRAPPIE BITE HAS BEEN ON.

WE CAUGHT SOME WONDERFUL CRAPPIE.

KELLY CAUGHT MOST OF THEM.

>> Nicki: SHE DID.

>> Tim: BUT HEALTHY DESSERTS.

WE NEED TO GET STARTED ON THAT.

WE SAW SOMETHING ONLINE THE OTHER NIGHT.

SOMEBODY FROZE A BANANA WITH PEANUT BUTTER ON IT.

WE THOUGHT WE CAN TAKE THAT AND RUN WITH THAT.

WE EXPERIMENTED AND SAT DOWN AND MADE A WONDERFUL DESSERT WHICH WE ARE GOING TO SHOW YOU RIGHT NOW.

BANANA PEANUT BUTTER CHOCOLATE, TWO DIFFERENT TREATS.

IT'S ALMOST LIKE CHEATING BUT THEY'RE ACTUALLY VERY HEALTHY.

>> Nicki: AND IT'S DONE IN AN HOUR.

>> Tim: LET'S MAKE THESE REAL QUICK.

SHE GOT THE SEMISWEET CHOCOLATE.

SO YOU KNOW, THIS IS FAIRLY HEALTHY.

>> Nicki: WE HAVE OUR OWN DOUBLE BOILER.

TWO PANS.

>> Tim: COMPLICATED STUFF RIGHT THERE.

>> Tim: TWO RECIPES, IF YOU WANT TO CALL THEM RECIPES THAT WE ARE GOING TO DO.

WE ARE GOING TO TAKE THE ABANANAS.

POPSICLE STICKS, TAKE THE BANANA CUT INTO THREE PIECES.

ONE PIECE ON, PEANUT BUTTER AROUND, THE NEXT PIECE, THEN SANDWICH IT AND THEN WE PUT THE MELTED CHOCOLATE OVER THE TOP OF THE LAYERED BANANA PEANUT BUTTER.

TELL THEM WHAT WE DO AFTER THAT.

>> Nicki: KNEE NUT PEANUTS I'M GOING TO CRUSH.

THE SECOND ONE WE ARE GOING TO TAKE BANANA CUT IT IN HALF, THE WHOLE HALF OF THE BANANA AND ROLE THAT IN YOGURT.

YOU CAN PROBABLY DO FLAVORED YOGURT.

WE JUST HAVE GREEK PLAIN.

PUT COCONUT ON IT BECAUSE DARREN LOVES COCONUT AND SOME ALMONDS.

>> Tim: BANANA GREEK YOGURT, COCONUT ALMONDS.

>> Nicki: I CAN'T EVEN DESCRIBE IT.

>> Tim: FREEZER FOR AN HOUR AND HAVE YOU SOMETHING MAGIC.

IF YOU HAVE KIDS OR GRANDKIDS THAT SAY I WANT SOMETHING HEALTHY AND THEY DON'T GET DYES AND SUGARS, THEY CAN HAVE THAT.

>> Nicki: WE CAN HAVE THAT FOR BREAKFAST.

>> Tim: OR LUNCH.

I'M GOING TO DO A FISH RECIPE THAT WE ALL LOVE.

I'M CHECKING THESE FOR BONES BECAUSE I HAD TO CLEAN THESE RATHER QUICKLY.

LOOK AT THE SIZE OF THAT FILET RIGHT THERE.

THAT WAS A 22-INCH SPOTTED BASS.

THEY HAD A SITUATION WHERE THEY HAD A SLOT LIMIT.

I COULD KEEP ANYTHING UNDER 13 OR OVER 15.

TALKED TO MY BUDDY KEN WEATHERS WHO IS A FISHERIES BIOLOGIST I WORKED WITH IN KENTUCKY.

I SAID ARE YOU SURE THIS IS RIGHT?

I CAN TAKE THESE FISH?

HE SAID WE WANT TO YOU TAKE THESE FISH.

I SAID ALL RIGHT.

>> Nicki: WE'LL EAT 'EM.

>> Tim: SO I WAS SUPPORTING MY LOCAL FISHERIES.

THESE ARE SPOTTED BASS.

THESE ARE NOT STRONG.

THESE ARE ONE OF MY FAVORITE FISH TO EAT.

BUT I NEED ABOUT TWO CUPS OF THIS FOR THIS PARTICULAR RECIPE.

AND WE HAVE THREE QUARTERS OF A VIDALIA ONION.

>> Nicki: WONDERFUL.

>> Tim: WHERE ARE WE AT, MRS. FARMER?

WE ARE GOING TO TAKE ONE HALF CUP OF CORN MEAL AND ADD THAT TO TWO CUPS OF FLOUR.

ALSO GOING TO TAKE THREE TEASPOONS OF BAKING POWDER, ONE EGG,.

>> Nicki: PRETTY GOOD.

ONE HANDED.

YOU DID THAT GOOD.

>> Tim: NO CHOICE.

WE ARE GOING TO TAKE ABOUT SIX OUNCES-- DON'T DOUBT ME HERE, CLAM JUICE.

YOU CAN FIND IT ANYWHERE.

IT ADDS A NICE SEAFOODY DAIFT AND A DASH OF YOUR FAVORITE BEER.

IF YOU DON'T WANT BEER, YOU CAN USE WATER.

I'M GOING TO MIX THIS UP.

TO THAT I'M GOING TO ADD SEASONED SALT AND ABOUT A HALF TABLESPOON OF THAT, A DASH OF ONION POWDER AND SOME CAYENNE, JUST A DASH OF CAYENNE.

I DON'T WANT TO BURN ANYBODY UP HERE.

YOU WANT THIS TO BE FAIRLY FIRM, FAIRLY THICK BECAUSE WE ARE GOING TO BE DIPPING THAT OUT WITH AN ICE CREAM SCOOPER.

THAT'S ABOUT THE CONSISTENCY YOU WANT.

WE ARE GOING TO TAKE SOME RED PEPPER.

I'M GOING TO BRING THIS OVER HERE.

COME BACK WITH OUR NOPALIS.

>> Nicki: YOU FOUND ALL KINDS OF USES FOR THAT.

>> Tim: I'M TELLING YOU.

SEE WHAT THAT DOES TO THAT?

A TABLESPOON OF THOSE AND LET'S COME BACK WITH JALAPENOS, CHOPPED.

THOSE ARE HOT.

WHAT WE GOT GOING ON HERE MRS. FARMERRER.

>> Nicki: LOOKS GOOD.

>> Tim: NOW WE HAVE ALL THAT ONION TO ADD, SEEMS LIKE A LOT OF ONION BUT MAN, WE NEED IT.

THAT'S A GOOD SWEET VIDALIA ONION.

LOOK WHAT WE'VE GOT, MRS. FARMER, WE'VE GOT THESE WONDERFUL FRITTERS.

>> Nicki: I'M LOOKING FORWARD TO IT.

>> Tim: ALL THESE FLAVORS REALLY ENHANCE THE FISH FLAVOR.

YOU GET KIND OF A HUSH PUPPY DEAL GOING HERE.

AND IT'S PROBABLY TIME TO START HEATING SOME GREASE UP.

I LIKE, JUST ME, I LIKE PEANUT OIL.

AND I'M GOING TO COME BACK WITH SOME BLACK PEPPER.

IF YOU WOULD LIKE TO MIX THAT IN BECAUSE WE LOVE OUR PEPPER.

>> Nicki: WE DO.

>> Tim: I'M GOING TO PUT A LITTLE GRANULATED GARLIC AND SOME SALT IN HERE.

YOU KNOW WHAT?

YOU JUST REMINDED ME.

I NEED SOME CORN.

WHY DON'T YOU TAKE ONE OF THOSE AND CUT OFF SOME CORN FOR US.

THAT OUGHT TO BE ENOUGH.

NOW IF YOU DON'T HAVE FRESH CORN, YOU CAN USE CANNED CORN.

I WOULD SAY WE USED FOUR TABLESPOONS THERE, AT LEAST, FOUR HEAPING TABLESPOONS.

CORN IS REALLY GOOD IN HERE, TOO.

WE ARE GOING TO GET US AN ICE CREAM SCOOP HERE.

HEAR THE POP?

>> Nicki: I DO.

>> Tim: I'LL GOING TO TAKE THAT SPATULA AND FLATTEN THEM OUT A LITTLE BIT.

>> Nicki: LOOKS LIKE LITTLE CRAB CAKES.

>> Tim: IT'S A BEAUTIFUL THING.

THESE ARE SO DELICIOUS.

I CAN'T EVEN TELL YOU HOW GOOD THEY ARE.

EVER HEARD OF SPLATTERING A FRITTER?

>> Nicki: NO.

>> Tim: YOU CAN MAKE THEM AS THIN OR THICK AS YOU WANT THEM.

>> Nicki: THIN WOULD BE CRISPER.

>> Tim: WHEN I THOUGHT ABOUT THE SPOTTED BASS, I THOUGHT THAT WOULD BE PERFECT WITH FRITTERS.

NOW AS THESE ARE BROWNING UP NICELY, MRS. FARMER.

WE HAD OUR BABY LAMBS, MORE RAMS.

WE ONLY HAD ONE EWE.

SO THAT PRESENTED A PROBLEM.

WHO DO WE KEEP FOR BREEDING?

WHO DO WE KEEP TO EAT BECAUSE, YES, WE DO EAT OUR LAMBS.

AND WHO DO WE SELL?

SO THE CHOICE WAS HARD BECAUSE WE HAVE SOME REAL SPECIMENS, I MEAN SOME REAL SPECIMENS.

I HAD BOBBY FROM STATE COME IN AND TAKE A LOOK.

HE CAME IN AND TOLD US ABOUT OUR RAMS, WHAT TO LOOK FOR FOR A BREEDER, AN EATER, ET CETERA.

HERE IS BOBBY GIVING US ADVICE.

BOBBY IS BACK.

WE TALKED A WHILE BACK.

YOU BROUGHT THAT MONSTER, BEAUTIFUL STUD DOWN HERE.

WHAT WAS HIS NAME AGAIN.

>> HIGH COUNTRY.

>> Tim: HOW NOW WE TRIED THE RENT A RAM THING, BY GOLLY, IT WORKED.

WHAT DO YOU THINK ABOUT SEEING HIS OFFSPRING STANDING AROUND HERE.

>> I THICK LIKE TO SEE HIS OFFSPRING.

I EXPECTED TO SEE ABOUT THAT.

IS THAT AN IMPROVEMENT TO WHAT YOU WERE USED TO HAVING?

>> Tim: I WON'T SAY DOUBLE, BUT AT LEAST A THIRD RIGHT NOW AT THIS POINT.

>> THAT'S GOOD.

AND THAT'S WHAT IT IS SUPPOSED TO BE.

SELECTIVE BREEDING.

IF PEOPLE ARE SELECTIVE WHEN THEY BREED, THEY'LL IMPROVE THEIR FLOCK.

>> Tim: WHAT I WANTED YOU FOR, I HAD WAY MORE RAMS THAN EWES.

I ONLY HAD ONE.

I WANT TO EAT AT LEAST ONE.

>> RIGHT.

>> Tim: AND I WANT TO YOU LOOK AT THESE AND TELL ME WHAT YOU CAME UP WITH BY LOOKING AT WHAT WE'VE GOT OVER HERE.

>> WE LOOKED FOR A FEW MINUTES.

IF YOU WANT TO KEEP A STUD RAM, MAYBE FOR YOURSELF, WOULD I DEFINITELY HE IS LAYING DOWN ACTUALLY BUT THE BIG WHITE ONE OVER THERE.

IF YOU LOOK AT HIM, HE'S GOT IT GOING ON.

GOOD BONE STRUCTURE.

LEVEL ON TOP WHICH IS A PLUS AND HE HAS SOME LENGTH TO HIM AND HE'S GOT SOME DEPTH TO HIM FROM TOP OF THE BACKBONE TO HIS BELLY LINE.

I WOULDN'T LET HIM GET OUT OF MY GRASP.

WOULD I KEEP HIM.

>> Tim: GOING TO BE THE MAIN DUDE.

>> I WOULD KEEP HIM FOR A STUD RAM.

THEE HE'S GOT GOOD GENETICS.

GOOD EWES BECAUSE THEY RAISED GOOD RAMS.

EVERYTHING ABOUT THEM ARE GENETIC.

IF YOU HANG ON TO A BAD TRAIT, YOU ARE GOING CONTINUE TO HAVE IT.

IT'S GOING TO BREED RIGHT ON DOWN.

YOU CAN OPEN THEIR MOUTH UP TO LOOK TO BE SPECIFIC BUT THEY DON'T HAVE ANY OVERBITE OR ANY AT ALL.

IF THEY HAVE MUCH OF AN OVER BITE, YOU CAN SEE IT FROM A DISTANCE.

THAT'S NOT GOOD BECAUSE IT DOESN'T LET THEM ALLOW THEM TO GRAZE THE GRASS GOOD IF THEY DON'T HAVE THE PERFECT BITE.

BUT YOU GOT TWO, AT LEAST TWO THERE THAT SOMEONE WOULD BENEFIT FROM IF THEY WANTED TO COME TO YOU TO PURCHASE A STUD RAM.

LOOKS TO ME LIKE.

>> Tim: THE MARKINGS ARE GOOD.

>> A LOT OF PEOPLE LIKE THE MARKINGS AND THEY LOOK GOOD.

REALLY GOOD.

YOU GOT ONE THAT'S PROBABLY FREEZER BAIT.

I WOULD PROBABLY WANT TO MAKE A MEAL OUT OF HIM.

>> Tim: YEAH AND THAT'S WHAT I'M THINKING.

MAYBE TWO.

THOSE TWO RIGHT THERE.

WHAT DO YOU THINK?

A GRADE ON THIS FROM WHAT I'VE GOT GOING OVER HERE.

GIVE ME AN A PLUS.

>> A PLUS, I WAS THINKING A.

AND THAT LEAVES ROOM FOR IMPROVEMENT.

>> Tim: I'LL TAKE YOUR A.

THAT'S PITIFUL, ISN'T IT?

>> YOU GOT AN A.

>> Tim: MAYBE NEXT TIME IT WILL BE AN A PLUS.

I'LL TAKE THE A.

>> VERY SIMPLE DIP.

I ALWAYS LIKE THIS WITH FISH.

MAYONNAISE, THOUSAND ISLAND DRESSING.

I NEVER MEASURE IT.

AND KETCHUP.

AND THEN ON TOP OF THAT, JUST A LITTLE CAJUN SEASONING AND MAN, YOU GOT SOMETHING GOOD.

ARE YOU READY?

>> Nicki: DO I PICK THEM UP?

>> Tim: FINGER FOOD MRS. FARMER.

>> Nicki: I CAN'T WAIT.

>> Tim: FINGER FOOD.

>> Nicki: OH WOW.

>> Tim: YOU FORGOT THE DIP.

>> Nicki: I WANTED TO TASTE IT.

IT IS SO GOOD.

WOW, THAT IS SO GOOD.

>> Tim: THAT IS REALLY, REALLY, REALLY GOOD.

>> Nicki: THAT'S A GOOD WAY TO EAT IT, FISH.

I LIKE THAT.

>> Tim: I TASTED THE NOPALI IN THERE.

I'M NOT DOUBLE DIPPING IT.

TURNING IT ON THE OTHER SIDE.

THEY LOOK LIKE GREEN BEANS BUT THEY'RE NOT.

ISN'T THAT A BURST OF WONDERFUL FLAVOR?

>> Nicki: THAT'S SO DIFFERENT, I CAN'T EVEN DESCRIBE IT.

A GREEN BEAN, A PEPPER,... >> Tim: WONDERFUL STUFF.

YOU KNOW WHAT?

IN A MINUTE WE'LL REALLY TEAR THIS UP.

BUT YOU KNOW WHAT?

BECAUSE IT'S THE SHOW, WE HAVE TO SHOW THE DESSERT.

>> Nicki: WE DO.

>> Tim: DO YOU THINK IT HAS BEEN LONG ENOUGH.

>> Nicki: I THINK THE DESSERT WILL BE READY.

>> Tim: LET'S TRY OUR DESSERT.

>> Nicki: I'M SO EXCITED.

YOU GET TO GO FIRST ON THESE BECAUSE IT'S DESSERT.

I MADE THESE AND YOU MADE THOSE.

>> Tim: LOOK AT THAT THAT LOOKS LIKE PROFESSIONAL.

>> Nicki: I LIKE IT.

>> Tim: LIKE SOMETHING WOULD YOU BUY IN THE STORE.

>> Nicki: THE GRANDKIDS WOULD LOVE THESE?

LIKE A FROZEN ICE CREAM THING, ISN'T IT?

YUM, PAPA.

>> Tim: THAT'S LIKE CHEATING.

>> Nicki: I WANT TO TRY THE OTHER ONE.

>> Tim: YOU KNOW WHAT'S WEIRD?

THE BANANA HAS THE CONSISTENCY OF ICE CREAM BECAUSE IT'S FROZEN.

>> Nicki: YES.

>> Tim: I GUESS HAVE I TO TRY THIS ONE, TOO, Mrs. MRS. FARMER.

>> LET ME TRY.

LIKE ICE CREAM.

>> Tim: IF YOU WANT TO KNOW WHERE TO GET RECIPES LIKE THIS, WHERE WOULD YOU GO?

>> Nicki: TimFarmersCountryKitc hen.com.

>> Tim: A LOT OF GREAT RECIPES.

TRY SOME GRUB YOU'VE NEVER TRIED BEFORE.

WE DID THAT TONIGHT WHAT DO YOU THINK ABOUT THE FISH.

>> Nicki: I'M GOING TO HOLD THIS UNTIL YOU SAY I CAN EAT AGAIN.

THIS IS DELICIOUS.

THE KIDS WOULD LOVE THESE, TOO.

>> Tim: THEY WOULD LOVE THESE!

THAT HALF HOUR IS UP SO IT'S ALL ABOUT.

>> Nicki: GOOD TIMES.

>> Tim: GOOD FRIENDS.

>> Nicki: AND REALLY GOOD EATS.

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

>> Nicki: YUM, PAPA.

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