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[Molly Yeh] I'm making
a big old Midwestern
tractor lunch
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for my favorite fella
and myself.
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Just the farmer
I was looking for.
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With my jazzy ranch
and bacon grain bowls.
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It looks so good!
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Super fun savory
monkey bread with
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creamy veggie dip for dunking.
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Yeah!
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Crispy deep fried
pickle chips.
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Yum!
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And for something sweet,
the most beautiful giant
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almond butter blossoms
there ever were.
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I'd be a farmer if I could eat
like this every day.
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Look at these beauties!
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Hey, this is me, Molly Yeh
This is my husband Nick.
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This is our growing family.
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And this is our farm on
the North Dakota
Minnesota border.
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The place where I eat,
sleep, and breathe food.
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It's planting season
on the farm, so I thought
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I'd whip up a delicious
lunch for Nick and me to enjoy
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between him playing
in the dirt and me dirtying up
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between him playing
in the dirt and me dirtying up
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some dishes.
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For dessert, I am making
my giant almond butter
blossoms,
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which are so
satisfyingly chewy
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and dense, and they've got
a whole honkin' chocolate bar
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in the center.
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To start on my dough,
I'll combine
my dry ingredients.
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I'll get three and a half cups
of all-purpose flour.
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This is a big batch
of big cookies,
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but Nick needs the energy
for planting.
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And with all the almond butter
in the cookies,
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you know, they're basically
a protein bar.
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Two teaspoons of baking soda,
which will react with
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Two teaspoons of baking soda,
which will react with
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the acidity in the brown sugar
and just help make
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these cookies really chewy
and kind of crackly.
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Two teaspoons
of cinnamon, which complement
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the almond butter
really nicely.
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And one and a half teaspoons
of kosher salt.
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Now I'll get this combined.
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So these are giant versions
of the peanut butter blossoms
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that my mother-in-law makes
with Bernie every year
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around the holidays.
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And typically they have
those teardrop-shaped
chocolates
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in the center,
but I'm making them big
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because I wanted more of
the chewy center.
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because I wanted more of
the chewy center.
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And also when you use
the chocolate bars versus
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the teardrop chocolates,
I feel like you can get
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a better ratio of chocolate
to cookie in every bite.
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I love them so much.
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For the wet ingredients,
I'll combine one cup
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of softened unsalted butter,
one cup of almond butter.
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And this is unsweetened
almond butter,
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so I can more control
the level of the sweetness.
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I'm adding a lot
of sugar already.
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And then one cup each
of granulated sugar
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and light brown sugar,
so that you get a little bit
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of that darker molasses-y
flavor with the light
brown sugar,
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of that darker molasses-y
flavor with the light
brown sugar,
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but it's not overpowering
the almond flavor.
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I'll get this onto my mixer,
and then I'll mix this up
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until it's combined
and creamy,
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but I'm not going to aerate it
too much, because in the end
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I want this cookie
to be extra dense.
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Now that it's combined,
I'll add two eggs,
one at a time.
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Oops.
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I added them both.
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They're still going
to be delicious.
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And then two teaspoons
of vanilla extract.
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And then two teaspoons
of vanilla extract.
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I'll reduce the mixer to low,
and then dump in
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the dry ingredients.
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And I'll add them in all
at once, so that I don't risk
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over-mixing some of
the dry ingredients
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and developing gluten,
and then getting not
a great texture in the end.
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Oh, this smells delicious.
I'm smelling that cinnamon.
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Before kids, I was a little
bit more loosey-goosey
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about eating raw eggs
and raw flour,
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about eating raw eggs
and raw flour,
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and this is the type of dough
I could just go to town on.
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These days I'm quite
a bit more neurotic.
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The dough is done.
I'll set up my shaping
station.
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I've got my baking
sheets, which are lined
with parchment,
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and I've got a plate of sugar,
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because I'll roll
the cookie dough
in the sugar,
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which will help add
more sweetness
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and a little crunch
on the exterior.
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I've got a quarter-cup
capacity ice cream scoop,
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which is going to give you
big honking cookies.
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And I'll roll it into a ball,
and then roll it into
the sugar,
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place it on the baking sheet.
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place it on the baking sheet.
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Adorable.
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I'll keep on scooping
and rolling, and then bake
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these at 375 for about
12 minutes,
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until they're golden
around the edges,
and then it'll be time
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to give them
their chocolate bellies.
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I'm smelling that cinnamon.
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They look awesome already.
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While they're still hot
and soft, I've got
my chocolate bars here
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that I'll press right
down on top.
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And I'll give them a firm
press, so that the edges
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can crackle all around them,
just like that.
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And I'm using classic
grocery store waxy milk
chocolate here,
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because it just
tastes nostalgic to me,
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and I do love
the creamy texture.
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These are looking
gorgeous already.
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These will go back
into the oven now,
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These will go back
into the oven now,
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for about two minutes,
so that the chocolate can
melt slightly
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and meld with the cookie.
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I can't wait.
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This is the hardest part,
because now I have seen
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the cookies,
I've smelled them,
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I've got to wait
another couple of minutes.
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Whew, that was a rough two
minutes, but I made it.
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Now we're talking.
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All right, while the chocolate
is still melty,
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I'll sprinkle them
with toasted almonds,
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I'll sprinkle them
with toasted almonds,
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because it's pretty,
it tastes good with
that added crunch.
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It's time.
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Mm-hmm.
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Mm-hmm. It's nutty.
It's chewy.
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It's sweet. It's a gigantic
cookie with gigantic flavor.
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Coming up, food
is getting fun.
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One of my favorite
Kirby concoctions
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One of my favorite
Kirby concoctions
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has everyone eating
with their hands.
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For a fun, snacky side
to our tractor lunch,
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I am making savory
monkey bread,
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which is a pile of hot, fluffy
dough balls that have
been dunked
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in butter
and rolled in colorful herbs
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and seasonings, and then
I'm serving it
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with a tangy dipping sauce
that's got a rainbow
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of confettied veggies.
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So to start, I've got just
my basic go-to bread
roll recipe
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So to start, I've got just
my basic go-to bread
roll recipe
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that I'm shaping into 40
little balls.
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But if you want to use
just store-bought bread dough,
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that's okay, too.
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That's what my mom
would use growing up.
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And she did the classic
caramelly sweet version
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of monkey bread.
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I don't know if it was big
in the '90s or if she just
made it
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a lot in the '90s,
but I associate my childhood
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with eating a lot
of monkey bread.
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And I'm doing a savory version
because I love savory foods.
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I'm stretching the surface
so that it's smooth and taut,
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I'm stretching the surface
so that it's smooth and taut,
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and then pinching
the ends under,
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and then rolling them.
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You want evenly shaped balls
so that they rise evenly
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and bake evenly,
just like that.
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Ta-da!
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Okay, all of the balls
are rolled.
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Now comes the fun part,
is the assembly.
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I've got six tablespoons
of melted butter here,
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and this will be the glue
that holds on all
of the toppings.
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In this first bowl, I've got
finely chopped parsley
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and chives.
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In my second bowl,
I'll add some dried
minced garlic
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In my second bowl,
I'll add some dried
minced garlic
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with smoked paprika.
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Sesame seeds.
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This reminds me
of a sesame bagel.
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Poppy seeds.
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I'm loving this color
palette already.
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And lastly, some finely
grated Parmesan.
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Okay, to build
my monkey bread,
I'll roll a ball of dough
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all over in butter,
get it fully coated,
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and then dunk it in a topping.
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I'll roll it around.
It's just like putting
glitter on glue.
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I'll roll it around.
It's just like putting
glitter on glue.
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I love the way it sticks
so nicely.
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Like that.
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And I'll pop it into
the Bundt pan that's
been greased,
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and I'll rotate the toppings
as I go so that once it goes
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into the Bundt pan,
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there's a pretty distribution
of the different toppings.
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Next, I'll do garlic.
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Apparently, it's called
monkey bread because
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the method in which it
is eaten, we pick off
the chunks,
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kind of mimics the way
monkeys clean each other.
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Yum.
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Yum.
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Sounds so appetizing.
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We should name
a food after it.
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Okay, I will keep on dunking,
and once all the balls
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are into the Bundt pan,
I'll cover it up
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and allow it to proof for
another 30 minutes
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until it's puffy.
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They're so poofy poofy.
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Okay, I'll bake this now
at 350 degrees for about
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35 minutes until it's golden,
and in that time,
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I'll make my creamy
veggie dip.
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I'll make my creamy
veggie dip.
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This dip is tangy,
and it's got great freshness
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from veggies.
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It's basically a junior
high school party chip dip,
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but less from a packet.
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So I've got my veggies here,
a red bell pepper, carrot,
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celery, and scallion,
and I'm giving them
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a rough chop before tossing
them into my food processor.
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Spring planting happens
at a time when all of the snow
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has just melted, so the ground
can be really wet
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has just melted, so the ground
can be really wet
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and just sloppy.
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So Nick tends to come in
around this time of year,
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just cake with mud, it's fine.
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As long as he rinses off
his hands before eating
the monkey bread.
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I wonder how much dirt
a farmer actually eats
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in their lifetime.
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It's how their immune systems
are so high.
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A little bit of parsley,
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and then I'll pulse this
to break it up into
little pieces.
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and then I'll pulse this
to break it up into
little pieces.
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That looks good.
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For the creaminess,
I've got some softened
cream cheese
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and half a cup of
sour cream to make it
dippable.
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A little garlic powder.
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I like using this because
sometimes I don't always want
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to eat just chunks
of raw garlic.
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And salt and pepper.
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The juice of half a lemon.
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And now I'll bring it together
so that it's dippable.
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And now I'll bring it together
so that it's dippable.
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That's it.
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I don't want to over blend
and process the veggies
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into purees.
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Looks like a party to me.
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All right, now to taste test,
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I need something
to dunk in it.
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I think it's monkey
bread time.
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It looks so good,
and it smells so good.
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I don't know if it looks
better or smells better.
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Doesn't matter.
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I'm going to go for it.
241
00:11:08,467 --> 00:11:08,634
I'll invert it onto a plate
for serving.
242
00:11:08,634 --> 00:11:11,367
I'll invert it onto a plate
for serving.
243
00:11:11,367 --> 00:11:14,266
This is always the scariest
part about Bundt cakes,
244
00:11:14,266 --> 00:11:16,734
is getting it out of the pan.
But luckily,
245
00:11:16,734 --> 00:11:19,634
monkey bread is much more
forgiving than a cake.
246
00:11:21,467 --> 00:11:22,800
Did you hear the plop?
247
00:11:26,367 --> 00:11:28,166
[gasps] Yay!
248
00:11:28,166 --> 00:11:30,266
I'm so excited about this.
249
00:11:30,266 --> 00:11:32,000
Oh, I love you so much.
250
00:11:32,000 --> 00:11:34,734
I don't even want
to disrupt it by eating it,
251
00:11:34,734 --> 00:11:37,433
but I truly cannot not.
252
00:11:38,467 --> 00:11:38,634
Balls to the rescue.
253
00:11:38,634 --> 00:11:40,166
Balls to the rescue.
254
00:11:41,100 --> 00:11:42,166
Here I go.
255
00:11:45,867 --> 00:11:47,166
Oh, yeah.
256
00:11:47,166 --> 00:11:50,467
It's buttery. It's fluffy.
It's so flavorful.
257
00:11:50,467 --> 00:11:52,433
This is better than
a barrel of monkeys.
258
00:11:57,000 --> 00:11:59,000
Next, bacon and ranch.
259
00:11:59,000 --> 00:12:00,266
Need I say more?
260
00:12:00,266 --> 00:12:01,867
My quick and easy lunch bowls
261
00:12:01,867 --> 00:12:03,734
fill you up
and make you smile.
262
00:12:03,900 --> 00:12:05,066
Score.
263
00:12:15,533 --> 00:12:17,734
I love a good bowl.
264
00:12:17,734 --> 00:12:19,867
Noodle bowls, rice bowls.
265
00:12:19,867 --> 00:12:23,266
Today I'm making a bowl
that is particularly
Midwest inspired,
266
00:12:23,266 --> 00:12:25,266
my bacon and ranch
grain bowls.
267
00:12:25,266 --> 00:12:27,467
They're hearty and bright
all at the same time,
268
00:12:27,467 --> 00:12:29,533
and they are sure
to fill anybody up
269
00:12:29,533 --> 00:12:30,533
for a hard day's work.
270
00:12:30,533 --> 00:12:33,100
To get started, I'm crisping
up my bacon.
271
00:12:33,100 --> 00:12:36,734
I started it in a cold
skillet, which helps
render the fat
272
00:12:36,734 --> 00:12:38,166
and get it extra crispy.
273
00:12:38,166 --> 00:12:38,260
While this crisps up
on the other side,
I'll drain my barley.
274
00:12:38,260 --> 00:12:41,467
While this crisps up
on the other side,
I'll drain my barley.
275
00:12:41,467 --> 00:12:45,634
This is a chewy, hearty grain.
It's so filling. I love it.
276
00:12:45,634 --> 00:12:48,467
And you cook it just like
pasta, just in salted water
277
00:12:48,467 --> 00:12:49,867
until it's al dente.
278
00:12:49,867 --> 00:12:53,367
You can really use any grain
with this bowl.
279
00:12:53,367 --> 00:12:56,800
I'll give this some extra love
with the zest of a lemon.
280
00:12:56,800 --> 00:12:58,967
It's always nice when
you're making a grain bowl
281
00:12:58,967 --> 00:13:01,967
to pay attention to the grains
and make sure that
282
00:13:01,967 --> 00:13:03,634
they're seasoned nicely.
283
00:13:04,634 --> 00:13:06,433
Then I'll juice in half
the lemon.
284
00:13:07,734 --> 00:13:08,260
I like the contrast of
the brightness against
the hearty grain.
285
00:13:08,260 --> 00:13:11,467
I like the contrast of
the brightness against
the hearty grain.
286
00:13:11,467 --> 00:13:12,867
A little olive oil.
287
00:13:12,867 --> 00:13:15,734
And this helps prevent
the grains from sticking
all together.
288
00:13:16,100 --> 00:13:17,333
And black pepper.
289
00:13:20,634 --> 00:13:22,367
Give it a toss.
290
00:13:22,367 --> 00:13:25,734
One fun perk of living on
a grain farm is that anytime
291
00:13:25,734 --> 00:13:28,900
you feel like a grain bowl,
you can just send a text
292
00:13:28,900 --> 00:13:31,533
and say, "Hey, bring in
some grains for me."
293
00:13:31,533 --> 00:13:34,166
And then Nick will go out
to the grain bins,
294
00:13:34,166 --> 00:13:37,000
get me a bucket of wheat
berries, and then I can
295
00:13:37,000 --> 00:13:38,260
cook them up just like that.
296
00:13:38,260 --> 00:13:38,367
cook them up just like that.
297
00:13:38,367 --> 00:13:39,734
This being the start
of the season,
298
00:13:39,734 --> 00:13:41,100
we don't have
any wheat berries yet.
299
00:13:41,100 --> 00:13:43,266
The barley's also delicious.
300
00:13:43,266 --> 00:13:45,467
All right. This bacon
is looking crispy.
301
00:13:45,467 --> 00:13:49,000
I'll transfer it to a wire
rack so that any excess grease
302
00:13:49,000 --> 00:13:50,266
can drip off.
303
00:13:50,266 --> 00:13:53,000
I'll get my other fixings
and then assemble these bowls.
304
00:14:00,467 --> 00:14:02,100
Let's pack some bowls.
305
00:14:02,100 --> 00:14:04,000
I've got cute bento boxes.
306
00:14:05,734 --> 00:14:08,166
I'll start with a bed
of spinach and get some
307
00:14:08,166 --> 00:14:08,260
green veggies under
those grains.
308
00:14:08,260 --> 00:14:10,967
green veggies under
those grains.
309
00:14:10,967 --> 00:14:13,367
And I like putting the greens
on the bottom sometimes
310
00:14:13,367 --> 00:14:16,100
of the grains because
then, like, the juices
311
00:14:16,100 --> 00:14:18,100
of the grains and everything
soaks down
312
00:14:18,100 --> 00:14:20,367
and dresses the greens.
313
00:14:20,734 --> 00:14:22,000
Some barley.
314
00:14:25,166 --> 00:14:28,100
I've got six-and-a-half-minute
eggs,
315
00:14:28,100 --> 00:14:30,734
which is very particular,
I know, but I love the texture
316
00:14:30,734 --> 00:14:33,367
because it's in
this perfect middle ground
317
00:14:33,367 --> 00:14:37,000
between being totally
soft-boiled and hard-boiled.
318
00:14:37,000 --> 00:14:38,260
So it's still gonna be oozy
and the yolk will drip down
319
00:14:38,260 --> 00:14:40,867
So it's still gonna be oozy
and the yolk will drip down
320
00:14:40,867 --> 00:14:42,867
over the grains
and everything.
321
00:14:42,867 --> 00:14:44,800
Some bacon.
322
00:14:48,100 --> 00:14:51,634
A handful of croutons
for crunch.
323
00:14:51,634 --> 00:14:54,467
One thing that grain bowls
have to have in their toppings
324
00:14:54,467 --> 00:14:55,967
is a variety.
325
00:14:55,967 --> 00:14:58,734
Some crunchy things,
definitely some pickly,
326
00:14:58,734 --> 00:15:01,734
briny things, fresh herbs,
and then, of course,
327
00:15:01,734 --> 00:15:04,533
something saucy
to bring it all together.
328
00:15:04,533 --> 00:15:07,967
Okay, pickle time.
I've got all the pickles,
cornichons,
329
00:15:07,967 --> 00:15:08,260
pickled onions,
and pickled beets.
330
00:15:08,260 --> 00:15:10,734
pickled onions,
and pickled beets.
331
00:15:10,734 --> 00:15:13,367
I didn't eat a whole ton of
pickles until I moved here.
332
00:15:13,367 --> 00:15:17,367
There's major pickle culture
in the Upper Midwest.
333
00:15:17,867 --> 00:15:19,533
Some pickled onions.
334
00:15:19,533 --> 00:15:21,367
They're so pretty and pink.
335
00:15:22,000 --> 00:15:23,734
Pickled beets.
336
00:15:23,734 --> 00:15:26,367
Okay, I'm just trying
to figure out what colors
337
00:15:26,367 --> 00:15:29,266
I want next to each other.
338
00:15:29,266 --> 00:15:33,266
I like seeing the contrast of
the red beets
339
00:15:33,266 --> 00:15:34,800
next to the cornichons.
340
00:15:34,800 --> 00:15:38,166
We'll get some radishes
for some freshness.
341
00:15:38,166 --> 00:15:38,260
All right, I haven't added
the herbs yet,
342
00:15:38,260 --> 00:15:40,166
All right, I haven't added
the herbs yet,
343
00:15:40,166 --> 00:15:42,467
but I want to add the herbs
on top of the ranch.
344
00:15:42,467 --> 00:15:45,800
I'll add some strategic
squiggles of ranch.
345
00:15:47,634 --> 00:15:49,266
We're all about pickles
and ranch.
346
00:15:49,266 --> 00:15:51,734
A pinch of flaky salt
and pepper.
347
00:15:53,100 --> 00:15:54,533
Yeah, that's good.
348
00:15:55,867 --> 00:15:57,967
And then lastly, my herbs.
349
00:15:57,967 --> 00:16:00,100
I've got my chives.
350
00:16:00,100 --> 00:16:02,266
I want to see the bright green
herbs against the ranch.
351
00:16:02,266 --> 00:16:05,100
So again, I'm kind of being
strategic with the sprinkling.
352
00:16:05,100 --> 00:16:06,533
And then dill.
353
00:16:06,533 --> 00:16:08,260
You almost need your dill
tweezers for this job.
354
00:16:08,260 --> 00:16:09,734
You almost need your dill
tweezers for this job.
355
00:16:09,734 --> 00:16:13,867
I love a bite of dill
with an egg.
356
00:16:13,867 --> 00:16:16,734
These look very pretty,
but I want to get
the full effect
357
00:16:16,734 --> 00:16:20,800
of seeing the oozy yolk
with these other toppings.
358
00:16:21,467 --> 00:16:22,533
Here I go.
359
00:16:24,266 --> 00:16:26,867
Oh, that's a perfectly
cooked egg.
360
00:16:26,867 --> 00:16:28,634
Okay, well, since
the yolk's broken,
361
00:16:28,634 --> 00:16:30,000
I might as well
sneak a taste.
362
00:16:35,166 --> 00:16:37,467
Mmm.
363
00:16:37,467 --> 00:16:38,260
Between the crunchy
crouton and the chewy grains
364
00:16:38,260 --> 00:16:40,533
Between the crunchy
crouton and the chewy grains
365
00:16:40,533 --> 00:16:42,967
and the creamy yolk
and the creamy ranch,
366
00:16:42,967 --> 00:16:45,266
that's a great farmer's lunch.
367
00:16:45,367 --> 00:16:46,467
Yum.
368
00:16:46,467 --> 00:16:48,800
I'd be a farmer if I could eat
like this every day.
369
00:16:54,467 --> 00:16:57,734
Still to come, the secret
to getting extra golden
370
00:16:57,734 --> 00:16:59,166
and crispy fried food.
371
00:17:10,867 --> 00:17:12,867
If there's anything
that'll bring a tractor lunch
372
00:17:12,867 --> 00:17:15,500
to the next level,
it's a deep fried thing.
373
00:17:15,500 --> 00:17:18,166
So I'm making my deep fried
pickle chips,
374
00:17:18,166 --> 00:17:20,800
which are crunchy on
the outside, snappy on
the inside,
375
00:17:20,800 --> 00:17:23,367
and way, way too easy to eat.
376
00:17:23,367 --> 00:17:26,533
I'm starting with
dill pickle chips.
377
00:17:26,533 --> 00:17:29,467
I'll get them as dry as
I possibly can,
378
00:17:29,467 --> 00:17:32,166
because you don't want that
brine hitting the hot oil
379
00:17:32,166 --> 00:17:33,367
when they fry.
380
00:17:33,367 --> 00:17:34,089
Okay, I've got flour here.
381
00:17:34,089 --> 00:17:35,266
Okay, I've got flour here.
382
00:17:35,266 --> 00:17:38,800
I've got egg beaten with a bit
of milk for some creaminess.
383
00:17:38,800 --> 00:17:41,100
And I'm going to splash
in some hot sauce,
384
00:17:41,100 --> 00:17:43,367
because I love a little heat
with my brininess.
385
00:17:43,367 --> 00:17:46,100
And then for
the coating, I've got
panko breadcrumbs here,
386
00:17:46,100 --> 00:17:48,367
and I'll flavor it with
a good couple of pinches
387
00:17:48,367 --> 00:17:51,900
of kosher salt, some dried
dill, just to enhance
388
00:17:51,900 --> 00:17:53,266
the dilliness,
389
00:17:53,266 --> 00:17:56,900
paprika for smokiness,
garlic powder.
390
00:17:59,367 --> 00:18:01,600
And then a little heat
is a good contrast
391
00:18:01,600 --> 00:18:03,500
to the bright brininess.
392
00:18:03,500 --> 00:18:04,089
This is some cayenne.
393
00:18:04,089 --> 00:18:04,900
This is some cayenne.
394
00:18:05,734 --> 00:18:07,166
I'll toss this together.
395
00:18:10,000 --> 00:18:13,600
My dredging station is set up.
I'll work in batches.
396
00:18:13,600 --> 00:18:16,533
I'll coat the pickles
in flour to help dry out
397
00:18:16,533 --> 00:18:18,800
the surface so that
the egg can stick.
398
00:18:20,000 --> 00:18:22,500
And then get them coated
in the egg.
399
00:18:22,500 --> 00:18:24,500
I'm only using one hand
in the egg
400
00:18:24,500 --> 00:18:27,266
so that I don't create
a total mess.
401
00:18:27,266 --> 00:18:30,433
And then get them
totally coated in
the breadcrumb mixture.
402
00:18:32,166 --> 00:18:34,089
Fried pickles are awesome
because you get that crunchy,
403
00:18:34,089 --> 00:18:35,734
Fried pickles are awesome
because you get that crunchy,
404
00:18:35,734 --> 00:18:38,367
deep-fried coating
that you crave.
405
00:18:38,367 --> 00:18:42,333
But then on the inside,
they're actually kind of
light and snappy.
406
00:18:43,266 --> 00:18:45,800
The pickles are fully coated.
407
00:18:45,800 --> 00:18:47,800
I've got enough to get
a batch frying.
408
00:18:47,800 --> 00:18:50,100
I have a couple
of inches of neutral oil
409
00:18:50,100 --> 00:18:52,166
heating to 360 degrees here.
410
00:18:52,166 --> 00:18:54,100
And I'll test to make sure
it's hot enough
411
00:18:54,100 --> 00:18:55,600
by dropping in a breadcrumb.
412
00:18:55,600 --> 00:18:58,533
And if it sizzles immediately,
that's how I know that
413
00:18:58,533 --> 00:19:00,066
it's ready to fry.
414
00:19:00,066 --> 00:19:02,100
I'll drop them in gently,
and I'll first load them
415
00:19:02,100 --> 00:19:03,734
onto my spider here.
416
00:19:06,000 --> 00:19:07,734
It's time for the magic
to happen.
417
00:19:09,266 --> 00:19:11,867
These only take a few minutes.
418
00:19:11,867 --> 00:19:14,600
I'm just frying on both sides
until they're golden brown.
419
00:19:14,600 --> 00:19:16,900
They're already sizzling.
420
00:19:16,900 --> 00:19:18,467
I'll flip them to ensure that
421
00:19:18,467 --> 00:19:19,900
they're golden
on the other side.
422
00:19:20,634 --> 00:19:22,533
Okay, I'm getting impatient.
423
00:19:23,266 --> 00:19:24,734
I'll get them out of the oil.
424
00:19:25,367 --> 00:19:26,800
Oh, yeah, look at those.
425
00:19:26,800 --> 00:19:30,367
Great color and great
breadcrumb coverage.
426
00:19:30,367 --> 00:19:34,089
While they're still hot,
I'll sprinkle with
a good pinch of salt.
427
00:19:34,089 --> 00:19:34,266
While they're still hot,
I'll sprinkle with
a good pinch of salt.
428
00:19:34,266 --> 00:19:36,900
I'll fry up the rest and then
make a simple dipping sauce.
429
00:19:40,900 --> 00:19:45,734
A little mayo mixed
with relish and hot sauce.
430
00:19:50,000 --> 00:19:51,500
Here I go.
431
00:19:51,500 --> 00:19:54,634
Oh, yeah. That's a beautiful
bite right there.
432
00:19:55,266 --> 00:19:58,634
-[crunching]
-Mmm.
433
00:19:58,634 --> 00:20:01,734
It's this epic trio of briny,
434
00:20:01,734 --> 00:20:04,089
creamy, crunchy
fried situations.
435
00:20:04,089 --> 00:20:05,900
creamy, crunchy
fried situations.
436
00:20:05,900 --> 00:20:09,066
All right, I'll pack these up
and then go find a farmer.
437
00:20:09,734 --> 00:20:11,066
Most likely Nick.
438
00:20:20,100 --> 00:20:22,266
Just the farmer
I was looking for.
439
00:20:22,266 --> 00:20:24,367
I have a gigantic
stack of food.
440
00:20:24,367 --> 00:20:26,166
I always have an appetite.
441
00:20:26,166 --> 00:20:30,100
You often have stacks of food,
so we're a good match.
442
00:20:30,467 --> 00:20:32,000
Grain bowl for me.
443
00:20:32,000 --> 00:20:34,089
-Oh, and monkey bread.
-Oh, my goodness.
444
00:20:34,089 --> 00:20:34,100
-Oh, and monkey bread.
-Oh, my goodness.
445
00:20:38,367 --> 00:20:39,734
These are outstanding.
446
00:20:39,734 --> 00:20:41,867
I mean, you could have made
a whole stack of pickle chips,
honestly.
447
00:20:41,867 --> 00:20:42,867
I would have been okay
with that.
448
00:20:42,867 --> 00:20:44,333
-That would have been
a lot easier.
-Yeah.
449
00:20:46,367 --> 00:20:47,367
I can tell you one thing.
450
00:20:47,367 --> 00:20:50,266
If it is not a great
planting season,
451
00:20:50,266 --> 00:20:54,233
it isn't because I was not
well nourished.
452
00:20:55,367 --> 00:20:58,634
-You follow that?
-Thanks. Yeah. [chuckling]