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I'M REE DRUMMOND.
I'M A WRITER, BLOGGER, PHOTOGRAPHER, MOTHER,
AND I'M AN ACCIDENTAL COUNTRY GIRL.
I LIVE ON A RANCH IN THE MIDDLE OF NOWHERE,
PUT ME DOWN!
MY STYLE OF FOOD IS SIMPLE YET SCRUMPTIOUS,
AND ALL MY RECIPES HAVE TO BE APPROVED
BY COWBOYS, HUNGRY KIDS, AND ME...
THE GUYS ARE AWAY FOR A COUPLE OF DAYS
SO IT'S QUALITY TIME FOR US GIRLS,
AND THAT MEANS PLENTY OF GARDENING, WHICH WE LOVE
AND PASTA PRIMAVERA,
WHICH IS THE GIRLS' AND MY IDEA OF HEAVEN.
THEN IT'S BACK TO THE REAL WORLD.
HUGS.
WHAT BETTER WAY TO WELCOME THEM THAN ONE OF OUR FAMILY'S
FAVORITE MEALS--
PERFECT BACON CHEESEBURGERS AND HOMEMADE FRENCH FRIES
WITH LUSCIOUS FRY SAUCE-- THE BEST MEAL IN THE WORLD.
IT LOOKS GOOD, HONEY.
WELCOME TO MY FRONTIER.
ALL RIGHT, GIRLS, I THINK I GOT IT ALL WATERED.
I'M GONNA RUN UP TO THE LODGE AND GET DINNER STARTED.
SO BEFORE YOU COME UP, WOULD YOU MIND
OKAY.
WE'RE HAVING PASTA. SEE YOU UP THERE, GIRLS.
THE GIRLS AND I ARE HAVING PASTA PRIMAVERA.
I JUST ADDED A POUND OF FETTUCCINE TO THE POT.
AND I'M GONNA GET STARTED ON THE VEGGIES.
PASTA PRIMAVERA IS ONE OF MY FAVORITES.
THE GIRLS AND I HAVE BEEN GARDENING,
AND IT'S REALLY THE QUINTESSENTIAL GARDEN DISH.
IT'S ALSO THE QUINTESSENTIAL DISH
THAT MY HUSBAND AND BOYS WOULD NEVER
IN A MILLION YEARS EAT BECAUSE THERE'S NO MEAT IN IT.
I'M GONNA ADD 2 TABLESPOONS OF BUTTER
AND 2 TABLESPOONS OF OLIVE OIL TO A SKILLET.
WHEN I MAKE PASTA PRIMAVERA,
I USUALLY START WITH THE TOUGHER VEGGIES FIRST,
BECAUSE THEY TAKE A LITTLE LONGER TO COOK.
SO I'LL THROW IN THE CARROTS,
TURN UP THE HEAT, THEN I'LL CUT UP SOME BROCCOLI.
I'M JUST GONNA GIVE THE BROCCOLI A ROUGH CHOP,
JUST CUT OFF THE--THE TREES,
AS MY KIDS CALL 'EM,
AND THEN I'LL JUST THROW 'EM IN WITH THE CARROTS.
NOW I'VE GOT A RED BELL PEPPER.
ALL RIGHT, SO I'M JUST GONNA LET 'EM GO
FOR ABOUT 30 SECONDS OR SO.
OKAY, SO THESE VEGETABLES ARE READY.
I DON'T WANT 'EM TO COOK ANYMORE,
SO I'LL JUST REMOVE THESE FROM THE SKILLET
SO THEY'LL STOP COOKING.
OH, SO LOVELY.
OKAY, NOW I'M GONNA ADD SOME MORE BUTTER AND OLIVE OIL
TO THE PAN
AND START ALL OVER WITH THE SOFTER VEGGIES.
AND NOW THIS IS WHERE I DEPART
FROM THE STRICT DEFINITION OF PASTA PRIMAVERA.
ZUCCHINI AND SUMMER SQUASH
AREN'T EXACTLY CONSIDERED SPRING VEGETABLES,
BUT I'M ALL ABOUT BREAKING THE RULES IN THE KITCHEN.
YOU KNOW, I'M SO GRATEFUL I HAVE DAUGHTERS
FOR A NUMBER OF REASONS,
BUT THAT I HAVE AUTOMATIC HELP IN THE GARDEN EVERY YEAR
IS PRETTY MUCH AT THE TOP OF THE LIST,
BECAUSE THERE'S SOMETHING ABOUT COUNTRY BOYS,
I DON'T KNOW WHAT IT IS,
THEY DO NOT LIKE HELPING WITH THE GARDEN.
THEY JUST WANT TO HAVE GRASS EVERYWHERE.
THEY WOULD HAVE GRASS RIGHT UP TO THE FOUNDATION
OF THE HOUSE IF THEY COULD.
ALL RIGHT, I THREW IN A BOX OF WHITE MUSHROOMS
THAT I JUST ROUGHLY SLICED.
I'M GONNA LET THESE COOK SO THE MUSHROOMS GIVE OFF
A LITTLE BIT OF THEIR LIQUID,
AND THEN I'LL REMOVE THESE VEGGIES FROM THE PAN
AND CONTINUE THE FUN.
♪♪♪
OKAY, THE MUSHROOMS AND ZUCCHINI AND SQUASH ARE READY.
SO I WILL LET THEM JOIN
THEIR VEGETABLE BROTHERS AND SISTERS.
NOW I'M GONNA GET STARTED ON THE SAUCE,
WHICH IS SO GOOD, I HAVE DREAMS ABOUT IT.
I'M GONNA ADD A LITTLE BIT MORE BUTTER,
A LITTLE MORE OLIVE OIL,
AND I'LL ADD HALF AN ONION TO THE PAN.
AND I'LL GRAB ABOUT FOUR CLOVES OF GARLIC.
♪♪♪
ALL RIGHT, AND NOW FOR THE FUN PART.
I'M GONNA ADD JUST A LITTLE BIT OF WINE TO THE SAUCE,
WHICH, OF COURSE, I CAN'T DO WHEN MY HUSBAND'S AROUND,
BECAUSE HE CAN DETECT THE SLIGHTEST AMOUNT OF WINE
IN ANY RECIPE,
AND WHO NEEDS THAT HASSLE?
AND I'LL JUST ADD A LITTLE BIT,
AGAIN, SINCE MY GIRLS ARE JOINING ME.
I DON'T WANT TO GO OVERBOARD.
JUST ABOUT 1/4 A CUP OR SO.
AND THEN TO BALANCE IT OUT,
JUST A LITTLE BIT OF CHICKEN BROTH.
NOW AT THIS POINT, IT'S JUST ABOUT COOKING THE LIQUID,
LETTING IT BUBBLE UP AND REDUCE BY ABOUT HALF.
IT'LL GET THICK AND DELICIOUS,
AND THEN I'M GONNA KEEP ON GOING.
THERE'S MORE.
OKAY, THAT'S ENOUGH. LET'S GO TO THE LODGE.
YEAH.
OKAY, THIS HAS BEEN BUBBLING UP,
AND IT'S NICE AND THICK AND RICH,
SO I'LL JUST TURN THE HEAT DOWN A BIT
AND THEN HEAVY CREAM.
I'LL JUST ADD ABOUT 1/4 CUP.
NOW I'LL ADD JUST A LITTLE SALT AND PEPPER.
NOW I'VE GOT SOME FRESH PARMESAN CHEESE.
OKAY, NOW I'LL THROW IN 1/2 A CUP OR SO,
AND I'LL STIR THAT AROUND AND LET THAT MELT,
AND THEN I HAVE ONE FINAL LITTLE THING TO THROW IN,
AND I CAN'T IMAGINE PASTA PRIMAVERA WITHOUT IT...
FROZEN GREEN PEAS--
YOU DON'T EVEN HAVE TO THAW 'EM OUT.
YOU DON'T HAVE TO COOK 'EM.
JUST POUR 'EM RIGHT INTO THE HOT SAUCE,
AND BY THE TIME YOU SERVE IT,
THEY'LL BE ALL READY.
AND NOW IT'S TIME FOR THE VEGGIES
TO GO INTO THE SAUCE.
OH, MY GOODNESS. HOW YUMMY DOES THIS LOOK?
I JUST LOVE IT WHEN MY HUSBAND AND BOYS GO OUT OF TOWN.
JUST KIDDING, JUST KIDDING. I MISS 'EM.
BUT I LOVE THIS PASTA DISH.
IT'S GONNA BE SO YUMMY.
UP NEXT,
THE GUYS ARE AWAY, SO THE GIRLS ARE HAVING
DELICIOUS PASTA PRIMAVERA, WHICH WE ADORE.
THEN WHEN THE BOYS ARE BACK IN TOWN,
IT'S ONE OF OUR FAMILY'S FAVORITE MEALS--
BACON CHEESEBURGERS WITH FRIES-- PERFECT.
♪♪♪
WELL, THE BOYS ARE GONE, AND THE GIRLS AND I
HAVE BEEN HAVING SOME QUALITY TIME.
THAT HAS INCLUDED GARDENING,
AND IT'S ABOUT TO INCLUDE SOME PASTA PRIMAVERA,
WHICH LOOKS AND SMELLS ABSOLUTELY DIVINE.
THE PASTA'S DONE, OH.
AND SPEAKING OF,
HI.
WITH MY BASIL,
MMM.
YEAH.
ALEX, YOU STIR.
THIS LOOKS SO GOOD. I'M EXCITED.
HEY, THANKS FOR HELPING ME GARDEN, GIRLS.
NO PROBLEM.
ALL RIGHT, PAIGEY, THROW IN THE CHEESE.
OH, YEAH.
CHEESE.
WHAT?
I WAS THINKING,
IF YOU HELP ME GARDEN THE REST OF YOUR LIVES,
SOUNDS LIKE A PLAN.
(laughs)
HERE YOU GO, PAIGEY.
SO WE'VE GOT, LIKE, 24 HOURS
BEFORE DADDY AND THE BOYS GET HOME.
SO WHAT SHOULD WE DO TOMORROW?
GARDENING.
I LOVE THE WAY YOU THINK, PAIGE.
LET'S GO EAT.
♪♪♪
(both) YEAH.
I DON'T KNOW. WHAT DO YOU WANT?
GREAT IDEA--FRIES.
THAT SOUNDS GOOD.
(both) YEAH.
WELL, LADD AND THE BOYS WILL BE BACK BEFORE TOO LONG.
THE GIRLS AND I HAVE HAD SO MUCH FUN TOGETHER--
MOTHER-DAUGHTER TIME,
A LITTLE GIRL FOOD, A LITTLE FUN.
SINCE THE BOYS AND LADD ARE COMING HOME,
WE KIND OF NEED TO BRING THE FOOD BACK DOWN TO EARTH,
SO I'M GONNA MAKE GREAT BIG BACON CHEESEBURGERS
AND PERFECT FRENCH FRIES.
WHO DOESN'T LOVE FRENCH FRIES, I ASK YOU?
I HAVEN'T MET A SINGLE PERSON.
HOMEMADE FRENCH FRIES ARE TO DIE FOR,
BUT THEY TAKE A LITTLE BIT OF EXTRA TIME,
SO I'M GETTING 'EM STARTED EARLY.
ALL RIGHT, I'LL GIVE THESE FINAL FOUR POTATOES A QUICK RINSE.
I'VE PEELED, ACTUALLY, 5 POUNDS IN TOTAL,
AND I'VE KEPT THE POTATOES SOAKING IN WATER
TO KEEP 'EM FROM DISCOLORING IN THE MEANTIME.
NOW CUTTING FRENCH FRIES,
THERE ARE LOTS OF DIFFERENT WAYS TO GO ABOUT IT.
YOU CAN CUT 'EM BY HAND, AND I JUST MAKE SEVERAL SLICES.
YOU CAN GO AS THICK OR AS THIN AS YOU WANT
WHEN YOU'RE SLICING FOR FRENCH FRIES.
I KIND OF LIKE 'EM ON THE THIN SIDE.
I LIKE LOTS OF THAT CRISPY SURFACE AREA.
SO AFTER YOU MAKE SLICES,
JUST STACK UP ABOUT HALF THE POTATO,
AND THEN JUST MAKE SLICES
OF THE STACKS.
IF THEY FALL OVER, DON'T FEEL CLUMSY.
HAPPENS TO ME EVERY DAY.
SO OBVIOUSLY, THE HAND-CUT METHOD,
IT'S EASY.
ALL YOU NEED IS A KNIFE.
YOU DON'T HAVE TO HAVE ANY SPECIAL EQUIPMENT,
BUT THERE ARE OTHER OPTIONS AVAILABLE
FOR CUTTING FRENCH FRIES.
I'VE HAD ONE LIKE THIS SINCE I GOT MARRIED.
YOU JUST OPEN IT UP, GRAB A PEELED POTATO,
USE A LITTLE ELBOW GREASE,
AND THE CUT FRIES COME OUT THE OTHER SIDE.
YOU HAVE TO PULL A LITTLE
AND TUG THE FRENCH FRIES OUT THE END.
THAT WORKS PRETTY WELL.
RECENTLY, THOUGH, I DISCOVERED THIS THING.
I KNOW IT'S A LITTLE BIT SCARY-LOOKING
WHEN YOU FIRST SEE IT, BUT IT REALLY, REALLY MAKES
FRENCH FRY CUTTING GO FAST.
THE GREAT THING ABOUT THIS CONTRAPTION IS,
IT DOUBLES AS A FRENCH FRY CUTTER
AND A MACHINE THAT ALLOWS YOU TO GET YOUR AGGRESSION OUT.
OOH, THAT FELT GOOD, AND LOOK,
I HAVE NEVER CUT FRENCH FRIES SO QUICKLY IN MY LIFE.
YOU KNOW, I REALLY CONSIDER MYSELF
TO BE A PEACE-LOVING PERSON.
I'M A MIDDLE CHILD, AFTER ALL,
BUT THERE'S SOMETHING STRANGELY SATISFYING
ABOUT GETTING ALL THESE AGGRESSIONS OUT.
I NEVER KNEW I HAD SUCH ANGER INSIDE OF ME.
MY BROTHER SHOULD NOT HAVE TAKEN MY BIKE WHEN I WAS 12.
OOH, THAT FELT GOOD.
AND THE LAST POTATO STANDING,
HERE WE GO.
(laughs)
I DID IT. SUCCESS.
REALLY, THIS WAS PRETTY HANDY.
OOH, IT WOULD HAVE TAKEN ME A LOT LONGER
TO CUT ALL THOSE POTATOES BY HAND.
NOW ONE OF THE SECRETS OF PERFECT FRENCH FRIES
IS SOAKING THEM IN WATER.
I'VE GOT ABOUT TWO HOURS TO SOAK 'EM.
THAT'S ABOUT THE MINIMUM AMOUNT OF TIME
THAT YOU WANT TO SOAK 'EM IN WATER.
WHEN YOU SOAK FRENCH FRIES IN WATER BEFORE FRYING THEM,
IT TAKES OFF A LITTLE BIT OF THE STARCHES ON THE OUTSIDE
THAT CAN CAUSE A PROBLEM WHEN YOU FRY 'EM.
ALL RIGHT,
I'M GONNA GET THESE IN THE FRIDGE, LET 'EM SOAK,
AND THEN THE GUYS WILL BE BACK, AND IT'LL BE TIME TO FRY 'EM.
I'M GONNA BE READY TO EAT
(both) YEAH.
UP NEXT,
WITH THE GUYS ON THEIR WAY, I'M ON A COOKING COUNTDOWN.
I'M WHIPPING UP PERFECT FRIES, BACON CHEESEBURGERS,
AND DELICIOUS FRY SAUCE.
HURRY HOME, GUYS. I'M HUNGRY.
LADD AND THE BOYS WILL BE HERE PRETTY SOON,
AND I'M MAKING THEM A WELCOME-HOME DINNER
THAT THEY ARE GONNA BE VERY EXCITED ABOUT.
I'M ACTUALLY GETTING A LITTLE EXCITED ABOUT IT MYSELF.
I'M GONNA WHIP UP SOME PERFECT BACON CHEESEBURGERS,
OF COURSE, PERFECT FRENCH FRIES,
AND TO GO WITH THE FRENCH FRIES,
I'M MAKING FRY SAUCE.
IT'S REALLY COMPLICATED, AND IT'S CALLED FRY SAUCE,
BECAUSE YOU DIP FRIES IN IT.
YOU START WITH 1/2 A CUP OF KETCHUP
AND THEN...
1/2 A CUP OF MAYONNAISE.
AND HERE'S WHERE IT GETS REALLY, REALLY DIFFICULT.
YOU JUST MIX THIS TOGETHER,
AND THAT IS FRY SAUCE.
LET ME TELL YA,
IF YOU HAVE NOT DIPPED FRENCH FRIES IN FRY SAUCE,
YOU'RE MISSING OUT.
ALL RIGHT, SO THE FRY SAUCE IS DONE.
IT TOOK ME ABOUT 30 SECONDS.
AND NOW FOR THE BURGERS.
I'LL START WITH THE MEAT MIXTURE.
NOW FOR CHEESEBURGERS,
I LIKE TO USE AN 80-20 MEAT MIXTURE,
WHICH JUST MEANS IT HAS A LITTLE MORE FAT
THAN LEAN GROUND BEEF, BUT I FIND THAT MAKES
FOR A MOISTER BURGER AND A MORE FLAVORFUL BURGER,
BECAUSE FAT'S WHERE THE FLAVOR IS.
DON'T TELL ANYONE I SAID THAT.
NOW TO THE MEAT, I'M JUST GONNA ADD
A SPLASH OF HEAVY CREAM,
AND IT JUST ADDS A LITTLE MORE RICHNESS, MORE FLAVOR.
AND THEN I'LL ADD SOME WORCESTERSHIRE SAUCE,
JUST FIVE OR SIX DASHES.
IT JUST ADDS A NICE SAVORINESS.
AND THEN FOR A LITTLE KICK,
SOME HOT SAUCE,
FIVE OR SIX DASHES
OR 13 OR 14
IF YOU CAN HANDLE THE HEAT.
AND THEN JUST A GOOD AMOUNT OF SALT AND PEPPER,
AND THEN I'M JUST GONNA DIVE IN WITH MY HANDS.
SO MUCH EASIER THAN USING A SPATULA OR A SPOON.
THIS IS JUST A GREAT BASIC MEAT MIXTURE,
WHETHER YOU'RE MAKING HAMBURGERS OR LITTLE SLIDERS.
REALLY FLAVORFUL, REALLY MOIST.
SO I'VE GOT 3 POUNDS OF MEAT HERE,
WHICH MEANS THE SIX OF US ARE EACH GOING TO HAVE
1/2 A POUND BURGER.
I'M REALLY GOOD AT MATH. HAVE I MENTIONED THAT?
SO I'LL JUST GRAB A LITTLE BIT OF THE MIXTURE,
WORK IT JUST TO GET IT WARMED UP A LITTLE BIT.
WE TEND TO LIKE THINNER, BIGGER BURGERS IN OUR FAMILY,
SO I FLATTEN IT OUT QUITE A BIT,
AND THEN I USE MY THUMBS ON THE EDGES
SO THE SIDES HAVE A NICE, NEAT RIM.
ALL RIGHT, THAT'S ONE DOWN,
FIVE TO GO.
♪♪♪
LOOK, CHARLIE.
LOOK, CHARLIE.
TOO LAZY.
♪♪♪
ONE OF THE MOST IMPORTANT THINGS WHEN YOU'RE MAKING FRIES AT HOME
IS TO DRY THEM REALLY WELL BEFORE YOU FRY 'EM.
WATER AND HOT OIL DO NOT MIX VERY WELL.
SOME OF MY DARKEST MOMENTS
HAVE INVOLVED PUTTING WET THINGS INTO HOT OIL,
SO I'M GONNA MAKE SURE THEY'RE REALLY DRY.
I USUALLY PUT 'EM OUT ON PAPER TOWELS
AND SPEND QUITE A BIT OF TIME PATTING 'EM.
ALL RIGHTY, CHECK MY OIL.
OKAY, I NEED A LITTLE BIT MORE TIME THERE,
SO I'M GONNA GET THE BUNS GOING FOR MY BURGERS.
OF COURSE, I COULD JUST PULL SOME BUNS OUT OF THE PACKAGE
AND STICK THE BURGERS RIGHT ON,
BUT I LIKE TO COMPLETELY COAT A GRIDDLE WITH BUTTER
AND GRILL 'EM.
IT JUST GIVES THEM A NICE CRISP SURFACE.
THE BURGER'S NICE AND SOFT, SO IT'S A GREAT CONTRAST.
I'LL JUST GET THREE BUNS GOING NOW.
NOW I'LL CHECK ON THE OIL. ALL RIGHT, IT'S READY.
NOW THE SECRET TO PERFECT FRENCH FRIES
IS TO DOUBLE-FRY THEM.
SO I'VE GOT THE OIL ON 300 DEGREES,
AND I'M JUST GONNA CAREFULLY DROP IN THE POTATOES
AND FRY THEM PRETTY SLOWLY FOR ABOUT FIVE MINUTES.
NOW THE PURPOSE OF THIS FIRST FRYING STAGE
IS JUST TO SOFTEN THE FRENCH FRIES.
THEY'RE NOT GONNA GET BROWN AT ALL.
THEN WE'LL TAKE 'EM BACK OUT OF THE OIL IN A MINUTE.
I'M JUST USING A SPATULA
TO HELP ME EASE THE POTATOES INTO THE OIL.
THAT WAY, I DON'T SPLASH MYSELF.
I'M JUST USING REGULAR OLD VEGETABLE OIL.
I'LL JUST STIR 'EM AROUND SO THEY'RE ALL SEPARATED,
AND THEY WON'T STICK TOGETHER.
AND I'LL JUST LET THEM GO FOR ABOUT FIVE MINUTES OR SO.
I AM, TOO.
(Ree) UP NEXT, I'M WRANGLING PERFECT BACON CHEESEBURGERS
AND CRISPY GOLDEN FRENCH FRIES.
BURGERS AND FRIES--MMM. NEED I SAY MORE?
YEAH, THIS IS A PERFECT MEAL.
FOR RECIPES FROM THIS EPISODE, GO TO...
♪♪♪
MY HUSBAND LOVES HOMEMADE FRIES,
I MEAN, SERIOUSLY, LOVES THEM.
AND THE PROBLEM IS, WHEN HE'S HERE,
I CAN'T MAKE 'EM FAST ENOUGH, AND BY THE TIME
DINNER ROLLS AROUND, THERE AREN'T ANY FRIES LEFT,
BECAUSE HE'S COME OVER AND NIBBLED ON 'EM,
SO IT'S KIND OF NICE THAT THEY'RE NOT GONNA BE HERE
UNTIL DINNERTIME, BECAUSE WE'LL ACTUALLY HAVE FRIES
TO GO WITH THE BURGERS.
I USED TO MAKE HOMEMADE FRENCH FRIES
BY JUST PLUNGING 'EM IN HOT OIL
AND FRYING 'EM UNTIL THEY WERE BROWN,
BUT THEY ALWAYS SEEMED TO BE A LITTLE BIT FLIMSY.
THEY NEVER GOT THAT REALLY CRISP SURFACE.
THIS DOUBLE-FRYING METHOD ACHIEVES THAT.
ALL RIGHT, NOW I'M JUST GONNA CRANK THE TEMPERATURE UP
ON THE OIL,
AND I'LL GO AHEAD AND THROW ON THE BURGERS.
(sizzling)
THE BURGERS NEED TO COOK
ABOUT FOUR TO FIVE MINUTES PER SIDE.
AND THE OIL IS AT 400,
SO I'M GONNA FRY THESE A SECOND TIME.
BY THE WAY, I'M A MAMA, AND I HAVE TO SAY IT--
IF YOU HAVE LITTLE KIDS RUNNING AROUND,
BE SURE TO PUT HOT OIL ON THE BACK BURNER
IF YOU'RE FRYING ANYTHING.
♪♪♪
THEY'RE JUST GONNA TAKE A FEW MINUTES TO FINISH FRYING.
THEY'LL GET NICE AND GOLDEN BROWN REALLY QUICKLY,
SO DON'T TAKE YOUR EYES OFF OF 'EM.
OKAY, TIME TO FLIP THE BURGERS.
OH, THEY LOOK REALLY GOOD.
OKAY, I'M GONNA GO AHEAD AND START TAKING 'EM OUT.
AH,
LOOK AT THOSE BEAUTIFUL BABIES.
YOU CAN LET 'EM GO A LITTLE MORE
IF YOU LIKE FRIES TO BE BROWNER AND A LITTLE MORE CRISP,
BUT THEY'RE GONNA KEEP COOKING JUST A LITTLE BIT
AFTER YOU TAKE 'EM OUT OF THE OIL.
OH, THOSE LOOK GOOD.
ALL RIGHT, I GOTTA GET CHEESE ON THE BURGERS.
I'M USING CHEDDAR, BUT, OF COURSE,
ANY CHEESE YOU HAVE IN YOUR FRIDGE IS JUST PERFECT
EXCEPT MAYBE COTTAGE CHEESE.
THAT WOULD BE GROSS.
ALL RIGHT, NOW I LIKE TO SPRINKLE SEA SALT
ON MY FRENCH FRIES.
NOW I'LL GET THE BURGERS PUT TOGETHER.
I'VE GOT THESE YUMMY BUTTERY BUNS.
OH, BOY.
GORGEOUS.
♪♪♪
ALL RIGHT, NOW I FRIED SIX PIECES OF BACON,
SO I'LL JUST BREAK 'EM IN HALF.
EVERYBODY GETS A PIECE.
ALL RIGHT.
HI, HOW ARE YOU?
GOOD.
HEY, HONEY.
DID YOU MISS US?
OH, YOU BET I DID.
THE GANG'S ALL HERE, YAY!
SO GLAD TO SEE YOU, BOYS. HI, HONEY.
SO GLAD YOU'RE BACK.
ARE Y'ALL HUNGRY?
SURE.
DIG IN, GUYS.