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OH! I KNOW THAT SOUND.
(Gina) IT'S THE SOUND OF NEW YEAR'S DAY
IN THE NEELYS' HOUSEHOLD, AND WE'RE CELEBRATING
WITH A FUN AND RELAXING BRUNCH.
MY SISTERS ARE COMIN' OVER, AND WE'RE MAKIN' THEM
CHEDDAR AND BACON BISCUIT FRIED EGG SANDWICHES.
GOTTA SHOW 'EM HOW WE DO IT NEELY-STYLE.
AND PAT'S MAKIN' HIS BARBECUE HOME-FRIED POTATOES.
OH, YEAH, THOSE LOOK GREAT.
FOR THE PERFECT SWEET TOUCH,
WE'RE PUTTING TOGETHER A NEELY'S PARFAIT.
GINA'S GOT A WHIPPED CREAM TOPPING
Y'ALL AIN'T GONNA NEVER FORGET.
AND WHAT'S NEW YEAR'S WITHOUT A LITTLE CHAMPAGNE?
IT'S MY SPECIAL CHAMPAGNE COCKTAIL.
WE'RE GINA AND PAT NEELY.
MEMPHIS BARBECUE IS OUR FAMILY BUSINESS,
AND WHEN WE MET, HONEY, IT WAS LOVE AT FIRST BITE.
BUT YOU KNOW WHAT'S THE BEST FUN ABOUT NEW YEAR'S EVE?
IT'S LIKE A BLACKBOARD. YOU CAN JUST ERASE IT CLEAN--
ANY BOO-BOOS FROM THE PREVIOUS YEAR.
HEY, YOU START OVER, AND YOU START FRESH.
WE GOT FAMILY COMIN' OVER-- JUST A COUPLE, NOT TOO MANY--
'CAUSE YOU KNOW, THERE'S ALWAYS SOMEBODY
HANGIN' AROUND THAT CAN'T MAKE IT HOME,
'CAUSE WE ALWAYS WANT THEM TO DRIVE SAFE.
SO WE'RE GONNA MAKE A NICE LITTLE BRUNCH FOR THEM.
THE OLDER I GET, THE LESS I WANT TO BE OUT FOR NEW YEAR'S.
I LIKE TO BE AT HOME.
YOU KNOW, YOU CAN JUST BE IN YOUR ELEMENT,
AND THAT'S WHAT THE MEANS TO ME, BEING IN MY ELEMENT
AND HAVING A GOOD TIME.
WE'RE GONNA GET STARTED
WITH SOME CHEDDAR BISCUITS WITH BACON.
AND Y'ALL KNOW IF GINA SAID "CHEDDAR"--
YOU KNOW WHO'S GRATIN' THE CHEDDAR.
PAT'S THE CHEESE MAN.
SO I'M GONNA ADD IN 1 TABLESPOON OF GRANULATED SUGAR, OKAY.
ALL RIGHT, HONEY, I JUST GRATED 3/4 CUP
OF SHARP CHEDDAR CHEESE.
AND I'M ADDIN' IN 2 TEASPOONS OF BAKING POWDER.
YOU NEED TO GET HERE? OKAY.
AND OF COURSE, A TEASPOON OF SALT--
THERE WE GO.
OKAY, SO WHILE YOU'RE GONNA MIX THAT ALL TOGETHER,
I'M GONNA JUST MOVE SOME STUFF OVER.
AND I'M GONNA GO CHECK ON THE BACON.
I TELL Y'ALL WHAT,
THERE AIN'T NOTHIN' LIKE A BRUNCH,
A GREAT BRUNCH AT THAT.
AND I'M JUST GONNA DUMP MY CHEESE RIGHT IN HERE
WITH THE FLOUR.
OKAY, SO NOW I'M GONNA GET THIS BACON NOW.
WE STARTED WITH 1/2 POUND OF BACON
THAT WE CUT INTO 1/2-INCH PIECES.
THIS IS PERFECT.
GINA AND I USED TO GO TO NEW ORLEANS
ON NEW YEAR'S EVE, Y'ALL, YEARS AGO.
AND WHEN WE WERE DOWN THERE,
ON OUR WAY BACK WE WOULD ALWAYS STOP
THE COURT OF TWO SISTERS!
I JUST COULDN'T RESIST.
'CAUSE THEY HAVE THE ABSOLUTE, POSITIVELY BEST BRUNCH--
ALL THE CHAMPAGNE, MIMOSAS.
LOOK, FORGET THE FOOD.
NO, THEY PUT THE REAL WORD
"BRUNCH."
THE FIRST YEAR WE WENT, IT WAS INCREDIBLE.
AND WE WENT TO CELEBRATE NEW YEAR'S EVE,
BUT THE BIGGEST THING WAS GOIN' TO NEW ORLEANS
AND TASTIN' SOME OF THEIR DELICIOUS FOOD.
BRINGS BACK SOME GREAT MEMORIES.
YEAH.
MAYBE WE CAN RELIVE 'EM,
FINE WITH ME, MAMA.
ALL RIGHT, NOW I GOT YOUR CHEESE IN.
MM-HMM.
WE GOT ABOUT 1/2 POUND OF BACON, Y'ALL,
AND I DIDN'T EAT ANY OF IT,
I'M NOT GONNA EAT ANY OF IT.
BUT IF YOU NOTICE, GINA DIDN'T COOK THIS BACON TILL CRISP.
WE KINDA LIGHTLY COOKED IT, BECAUSE IT'S GONNA
CONTINUE TO COOK ONCE WE BAKE OUR BISCUITS.
ALL RIGHT, HONEY,
YEAH, WELL, YOU KNOW WHAT?
YEAH.
LET'S USE THE WOODEN SPOON FOR YOU TO ADD THAT CREAM IN.
ALL RIGHT.
SO I GOT A CUP AND A HALF OF HEAVY CREAM, Y'ALL.
WE WANT IT KINDA ROOM TEMPERATURE,
RIGHT.
AND THE TRICK IS WHENEVER YOU'RE BAKING,
ALWAYS TRY TO USE ALL YOUR INGREDIENTS ROOM TEMPERATURE.
YOU DON'T WANT THEM COLD.
IT MAKES EVERYTHING SINK, FEEL HEAVY, FEEL DRY.
BUT IF IT'S NICE AND WARM AND LIGHT...
(laughs)
ALL RIGHT, SO WE'RE JUST GONNA POUR THIS IN.
GONNA PUT SOME FLOUR OUT HERE.
SO WE'RE GONNA KNEAD THIS ALL TOGETHER.
ALL RIGHT, WHILE GINA'S FINISHING MIXIN' IT UP,
I'M GONNA TAKE ONE EGG, Y'ALL,
AND ABOUT A TABLESPOON OF WHIPPIN' CREAM.
NOW WHAT WE'RE DOIN' HERE IS I'M CREATIN' A TOPPING
FOR THESE BISCUITS.
THIS WILL MAKE 'EM FLAKY AND CRISPY ON TOP.
THANK YOU.
SO WE'RE GONNA GET OUR BISCUIT CUTTER OUT.
BISCUIT CUTTER.
I GOT YOUR BISCUIT CUTTER.
WE GOT YOUR BAKING SHEETS, Y'ALL,
THAT WE'VE LINED WITH PARCHMENT PAPER.
SO YOU WANT TO TAKE YOUR CUTTER AND KIND OF PUT IT IN THE FLOUR
Y'ALL NOTICE
THAT'S NOT, LIKE, YOUR NORMAL-SIZE BISCUIT CUTTER.
THESE ARE CAT HEAD BISCUITS,
WHICH IS A SOUTHERN TERM
USED FOR THE SIZE OF BISCUITS,
BECAUSE THEY'RE ALMOST AS BIG AS A CAT HEAD.
THEY'RE NOT THE LITTLE DAINTY BISCUITS
LIKE YOU WOULD NORMALLY HAVE FOR BREAKFAST.
THESE ARE FOR PUTTIN' SOMETHING BETWEEN 'EM, Y'ALL.
THERE WE GO. HOW NICE IS THAT?
YEAH. I KNEW--
THAT LOOKS GOOD.
OKAY.
SO NOW WE WANT TO ADD A LITTLE SALT.
HE'S A--
THAT'S RIGHT.
ALL RIGHT, WE'RE JUST GONNA TAKE SALT
AND LIGHTLY SALT THE TOP OF 'EM.
OKAY, LET'S PUT THE PIG--
LET'S PUT THE PIG POSIN' AND GET TO THE OVEN.
425 DEGREES AND 18 MINUTES...
AND YOU'RE GONNA HAVE CHEDDAR-BACON BISCUITS.
ALL RIGHTY, PAT. GOT THAT DONE,
SO NOW WE'RE GONNA GET STARTED ON YOUR POTATOES.
OH, YES. Y'ALL, WE GOT 2 POUNDS OF NEW POTATOES
OH, I LOVE NEW POTATOES-- SO DAINTY.
YEP.
IT DOESN'T TAKE LONG FOR 'EM TO COOK.
THEY ARE A POTATO THAT HAS NOT FULLY GROWN,
SO THEY KINDA SMALL AND DAINTY.
AND WE JUST LOVE TO COOK WITH 'EM.
SOMEBODY'S BEEN DOIN' SOME "POTATO 101."
GO ON, PAT.
I KNOW MORE THAN JUST ABOUT GRILLING, Y'ALL.
AND I LOVE ME SOME POTATOES.
JUST TAKING THESE, Y'ALL-- WE'RE CUTTING THEM INTO EIGHTHS.
AND WE GOT A NICE LITTLE TRICK
WE'RE GONNA USE WITH THESE, Y'ALL.
WE'RE GONNA ADD A LITTLE NEELY'S SAUCE TO 'EM.
WE GOT A VIDALIA ONION AND SOME PEPPERS
SOME RED PEPPERS-- GIVE IT A NICE COLOR.
OH, WE MUST BE SAUTéING NOW.
THIS'LL GIVE YOU THAT OLD-SCHOOL POTATO.
MM-HMM.
WE'RE GONNA PUT THESE POTATOES IN BOILING WATER.
COMIN' UP,
A DELICIOUSLY SWEET BERRY PARFAIT...
THIS BERRY GET TO KNOW THAT BERRY,
AND THEY CAN START A BERRY RELATIONSHIP.
AND PAT'S BARBECUE HOME-FRIED POTATOES.
MM-MMM, I LOVE THE SMELL OF THAT.
AND LATER, WE'RE TOASTIN' TO THE NEW YEAR.
YEAH!
DESSERT TIME--
SOMETHING NICE AND LIGHT.
WE'RE GONNA MAKE A NEELY'S PARFAIT
WITH RASPBERRIES, BLACKBERRIES AND BLUEBERRIES.
THESE PARFAITS ARE SO EASY AND DELICIOUS.
AND THERE--PUTTING A RASPBERRY IN THE WHIPPED TOPPING.
WHIPPED TOPPING--I'VE-- I HAVE A WHOLE NEW LOVE FOR IT.
WE'VE BECOME FRIENDS. IT'S GREAT.
WE'RE GONNA START WITH 6 OUNCES OF RASPBERRIES.
OH, WHICHEVER ONE--
OR ANY ONE YOU WANT TO PULL OUT, IT DOESN'T MATTER.
AND I'LL GO AHEAD AND SLICE YOUR LEMON. GO AHEAD.
YEP. 6 OUNCES OF EACH,
AND WE'VE FROZEN AND THAWED THESE,
BUT--IT'S HARD TO FIND FRESH FRUIT IN THE WINTER.
SO WHEN YOU GET A GOOD BUY ON IT
OR GO TO A FARMERS' MARKET, BUY THAT FRUIT,
THROW IT IN THE FREEZER AND HAVE IT FOR LATER.
YOU BETTER KNOW IT, MAMA.
OKAY, SO NOW I JUST NEED 6 OUNCES OF THOSE.
BUT I THINK I PUT ABOUT 12 IN THERE,
ALL RIGHT, WE'RE GONNA SAVE SOME FOR LATER.
GONNA SAVE SOME FOR LATER.
ALL RIGHT, SO WE'LL JUST USE ABOUT HALF.
OH, THESE LOOK GREAT.
AND SINCE WE'VE FROZEN AND THAWED THESE,
THEY MAY NOT BE AS SWEET AS WE WOULD LIKE THEM TO BE.
SO WE'RE GONNA GO AHEAD AND ADD IN 2 TABLESPOONS OF SUGAR.
GINA'S SWEET ALL YEAR ROUND, Y'ALL.
YEAH.
DON'T TRY ME.
ALL RIGHT, WE GOT A TABLESPOON OF LEMON.
THAT'S ABOUT A HALF A LEMON HERE.
SO WE WANT TO STIR THIS AND LET ALL THE FLAVORS HANG OUT,
THIS BERRY GET TO KNOW THAT BERRY,
AND THEY CAN START A BERRY RELATIONSHIP.
ALL RIGHTY. OKAY, SO NOW THIS IS JUST GONNA
ALL RIGHT.
SO WE'RE JUST GONNA SIT THIS BACK HERE.
NOW WHAT WE GOT GOIN' ON, MAMA?
NOW I'M GONNA MAKE A RASPBERRY PURéE
TO GO WITH OUR PARFAIT.
SO PAT'S ALREADY RESERVED ME 6 OUNCES OF RASPBERRIES.
SO WE'RE GONNA GO AHEAD AND PUT THOSE IN THE FOOD PROCESSOR.
RIGHT IN.
AND I NEED 2 TABLESPOONS OF SUGAR.
I NEED THE SUGAR THAT CAN GO IN THIS.
CAN YOU GET THAT SUGAR IN YOUR FOOD PROCESSOR?
(laughing)
BUT I'LL TAKE A KISS. GIVE ME A KISS.
HAPPY NEW YEAR!
THAT'S THE WAY I LIKE TO START A NEW YEAR'S DAY, Y'ALL.
ALL RIGHT, HONEY,
ALL RIGHTY.
SO WE JUST WANT TO KIND OF PULSE THAT A LITTLE BIT.
THEN WE'RE GONNA COVER AND CHILL THIS,
BECAUSE I'M GONNA PUT IT IN MY WHIPPED TOPPING LATER,
AND IT NEEDS TO BE COLD.
WE'VE ALWAYS MADE A BIG DEAL ABOUT NEW YEAR'S EVE
AND NEW YEAR'S DAY.
WE WOULD ALWAYS HAVE A BOTTLE OF CHAMPAGNE,
AND WE WOULD ALWAYS TOAST TO NEW YEAR'S.
AND THEN THE NEXT DAY, OF COURSE,
THERE WAS A MEAL BEIN' PREPARED.
(Pat) NOW WE GOTTA GET BACK TO OUR POTATOES, Y'ALL.
(Gina) OKAY.
GET THE VEGGIES GOIN'.
SO I'M GONNA START WITH ONE RED BELL PEPPER, OKAY?
ALL RIGHT, I GOT THE POTATOES IN THE COLANDER,
AND I'VE GOT ONE OF MY NICE, SWEET VIDALIA ONIONS.
OKAY.
I'M GONNA GO BACK HERE AND PUT A LITTLE OLIVE OIL IN IT
AND GET GINA'S OIL HOT.
ALL RIGHT, SO I GOT A CAST-IRON SKILLET.
WE'RE GONNA TURN IT UP.
I'M GONNA USE ABOUT 2 TABLESPOONS OF OLIVE OIL.
ALL RIGHTY.
GOT 'EM. YOU READY?
IT'S HOT.
YEAH.
ALL RIGHTY.
WE'RE JUST GONNA WORK THESE AROUND, Y'ALL, TO A NICE SAUTé.
A LITTLE SALT AND PEPPER?
WE WANT THESE VEGETABLES TO ACTUALLY BROWN A LITTLE BIT.
LET ME GET THE PEPPER.
AND WE'RE JUST WORKING 'EM AROUND.
YOU KNOW, IT'S BRUNCHES LIKE THIS
THAT YOU WANT TO MAKE EASY AND SIMPLE,
BECAUSE, YOU KNOW,
THIS IS ONE OF THOSE, LIKE, CARE-FREE DAYS.
ON NEW YEAR'S DAY, WE GET TOGETHER
AND WE JUST KIND OF HANG OUT.
AND YOU KNOW, REALLY, WE SIT AROUND AND LA--
AND TALK ABOUT WHAT HAPPENED.
YOU KNOW, WE KIND OF SHARE DIFFERENT STORIES.
UM, SO THAT'S JUST SORT OF, LIKE I SAID, OUR BIG REVIEW TIME
AND EVERYBODY HANGIN' OUT.
OH, YEAH, THOSE LOOK GREAT.
(laughs)
LET ME SEE THAT WOODEN SPOON.
LET'S BRING THAT BOWL ON OVER.
WE'RE GONNA GO AHEAD AND TAKE THIS OUT.
IN MY BOWL HERE--
AND I'M NOT GONNA EVEN TRY TO LIFT THIS SKILLET.
THIS IS ONE OF THOSE GRANDMAMA SKILLETS.
I'M PUTTIN' MINE RIGHT IN HERE THE SMART WAY,
USING TONGS.
ALL RIGHTY.
GREAT.
GOT IT ALL OUT HERE.
NOW, Y'ALL, WE'RE JUST GONNA BROWN OUR POTATOES.
SO I'M GONNA ADD A LITTLE MORE OIL...
OKAY.
SO THAT OUR POTATOES DON'T STICK.
AND THEN HOPEFULLY I CAN COOK 'EM ALL IN ONE BATCH,
BUT I MAY NOT BE ABLE TO.
BUT YOU WANT YOUR POTATOES TO BE EVEN
AND NOT SITTIN' ON TOP OF EACH OTHER, Y'ALL.
AND YOU WANT A NICE BROWN COATING ON 'EM.
WE MIGHT BE ABLE TO GET 'EM ALL IN HERE.
THERE'S ONE-- YOU GOT ONE LEFT.
SPREAD 'EM OUT SO THEY COOK EVENLY.
YEAH.
COME WITH A LITTLE PEPPER.
GOTTA ADD THE SALT AND PEPPER...
♪ BABY ♪
SOME SALT FOR FLAVORING.
LET'S JUST TURN 'EM OVER.
WE WANT BOTH SIDES TO BROWN EVENLY,
Y'ALL, SO GINA'S JUST FLIPPING 'EM OVER.
A LITTLE MORE?
JUST DROP YOU ANOTHER 1/2 A TEASPOON OF OLIVE OIL.
AND WE USED A CAST-IRON SKILLET
INTENSE.
THEY'RE THE BEST KIND.
AND YOU ALWAYS, LADIES, WANT ONE OF THESE AROUND.
BUY YOU TWO.
ALL RIGHT, PAT, YOU READY FOR THE VEGGIES?
PASS ME THAT WOODEN SPOON, AND I'LL JUST USE THAT.
THEY HAVE BROWNED BEAUTIFULLY, Y'ALL.
GINA'S ADDING THE VEGETABLES RIGHT BACK IN.
OOH, YEAH.
THAT'S WHAT WE LIKE.
WE'VE GOT 1 TEASPOON, Y'ALL,
OF SMOKED PAPRIKA.
GIVE IT A NICE SMOKY FLAVOR ON TOP OF THIS BROWNING.
I'M USIN' SOME OF NEELY'S BARBECUE SEASONING
RIGHT ON TOP OF THESE POTATOES.
SO THAT'S WHAT I MEANT WHEN I SAID BARBECUE, Y'ALL.
LOOK AT THAT. I TELL YOU,
THIS IS GOING TO BE AN UNBELIEVABLE BARBECUE POTATO.
COMIN' UP, FUN AND FESTIVE BERRY PARFAITS
AND FRIED EGG SANDWICHES WITH A DELICIOUS TWIST.
GONNA GIVE IT A NICE LITTLE... (rolling tongue)
AND LATER, I MIX UP SOMETHING SPECIAL
TO RING IN THE NEW YEAR.
GINA'S CHAMPAGNE COCKTAIL.
NOW IT'S TIME FOR THE NEELY'S PARFAIT.
SO PAT'S GONNA GO AHEAD AND DO MY HEAVY WHIPPING TODAY.
IT IS NEW YEAR'S BRUNCH.
I CAN'T BELIEVE IT.
I GOT 1 1/2 CUPS OF HEAVY WHIPPING CREAM.
THAT YOU'RE GONNA GET NICE AND FROTHY.
ALL RIGHT. AND I TYPICALLY DON'T MAKE THE WHIPPED CREAM,
BUT SINCE IT'S NEW YEAR'S DAY,
WE ALL--
NOBODY KEEPS THEIR RESOLUTIONS.
I MAY SAY, "I'M GONNA EXERCISE THIS YEAR.
I'M GONNA CONQUER SWIMMING."
I STILL CAN'T SWIM, AND I'M STILL FAT AS HELL,
SO THAT TELLS YOU RIGHT THERE THAT MY RESOLUTIONS DON'T WORK.
SO WE'RE GONNA ADD IN 2 TABLESPOONS OF SUGAR.
SO WE GOT SOME BERRIES. WE GOT SOME GRANOLA.
SO I'M GONNA START FILLING MY CUTE LITTLE GLASSES.
WE'RE JUST GONNA KINDA GET A LITTLE ASSEMBLY LINE GOING.
ALL RIGHT.
SO THIS LOOKS WONDERFUL, Y'ALL. ALL RIGHT, I'M GONNA MOVE
MY MIXER OVER. DID Y'ALL SEE THAT?
DID YOU SEE ME HANDLE MY BUSINESS?
YES. THAT'S WHAT I'M TALKIN' ABOUT.
PAT NEELY CAN MAKE SOME WHIPPED CREAM.
MM-HMM.
AND COME RIGHT IN, 'CAUSE WE ADDING SOME FLAVOR
TO THIS WHIPPED TOPPING, Y'ALL.
THEN WE WANT TO GINGERLY JUST FOLD IT OVER.
ALL RIGHT.
THEN YOU JUST WANT TO KINDA SMOOTH IT OUT LIKE THAT.
YEAH, I PUT A SWIRL ON IT.
THEN YOU COME DOWN THE MIDDLE OF IT AND SCOOP IT UP.
I GOT YOU, MAMA.
ALL RIGHT.
AND GO RIGHT ON TOP.
OKAY, SO THEN WE'RE JUST GONNA ADD A LITTLE GRANOLA ON TOP
TO GIVE IT A LITTLE CRUNCH AND TEXTURE.
WELL, YOU KNOW,
"PARFAIT" MEANS "PERFECT" DESSERT, Y'ALL.
NOW WE'RE GONNA MAKE THIS DESSERT PERFECT.
♪♪
I THINK THAT'S GOOD.
DID I MAKE A PRETTY GOOD PARTNER ON MAKIN' THESE?
THESE LOOK GREAT, HONEY.
I KNOW. LOOK. NICE--SEE THERE?
THOSE BEAUTIFUL?
AND THEY SMELL WONDERFUL.
OH, THEY LOOK GREAT. THEY LOOK GREAT.
WE GOT A TREAT THAT WE'RE GONNA PUT ON THE INSIDE,
BUT I'M TELLING YOU, YOU COULD BITE DOWN INTO THOSE BABIES
ALL RIGHTY.
SO I'M GONNA GET STARTED ON SLICIN' THESE BISCUITS.
I GOT THE GREASE STILL HOT.
AND THIS IS THE GREASE FROM THE BACON FAT
OKAY.
AND WE'RE JUST GONNA FRY A COUPLE OF EGGS.
ALL RIGHTY.
ADD IN SOME MANGO PRESERVES--
ISN'T THAT NICE AND DIFFERENT? MANGO.
I WOULD CALL THAT MY LITTLE UPSCALE BISCUIT.
YOU CAN TAKE ANY KIND OF PRESERVES
AND JUST PUT IT ON A FRIED EGG AND IT JUST DRESSES
THE BISCUIT UP. IT'S LIKE A GREAT ACCESSORY.
I'M GONNA ADD A LITTLE SALT AND PEPPER TO OUR EGGS.
I'M GONNA ADD JUST A LITTLE ARUGULA
FOR A LITTLE GREEN TO MAKE IT PRETTY.
AND JUST AS THE EGGS
MM-HMM.
JUST TAKE A LITTLE OF YOUR HOT OIL
AND GO RIGHT INTO THE YOLK.
THAT'LL HELP THAT YOLK COOK EVENLY.
I LOVE PRESERVES.
I DO, TOO. AND THIS IS MANGO
TO GIVE IT A NICE LITTLE... (rolling tongue)
YOU KNOW I HAVE TO HAVE THAT.
I'M JUST GONNA PUT A LITTLE ARUGULA
ON MY TRAY TO MAKE IT PRETTY,
HAVE A LITTLE COLOR.
ALL ABOUT PRESENTATION, 'CAUSE MY SISTERS ARE HERE,
MY BROTHER-IN-LAW.
GOTTA SHOW 'EM HOW WE DO IT NEELY-STYLE.
(laughing)
RIGHT HERE.
YEP.
HOW'S THAT?
PERFECT. PERFECT.
NOW I'M GONNA BRING IT TO MY TRAY.
HOW'S THAT?
PERFECT.
ALL RIGHT, NOW I'M JUST GONNA START WITH TWO MORE EGGS.
THAT'S GONNA BE A GREAT FRIED EGG SANDWICH.
COMIN' UP, I'M SHARING THE SECRET INGREDIENT
(all) HAPPY NEW YEAR!
WELL, YOU GUYS KNOW, IF IT'S NEW YEAR'S,
WE HAVE SOME CHAMPAGNE LEFT OVER,
SO WE'RE GONNA MAKE A SPECIAL LITTLE BRUNCH COCKTAIL.
AS A MATTER OF FACT, I HEAR EVERYBODY RUMBLIN' AROUND NOW,
SO I'M FINISHIN' UP JUST IN TIME TO GET THE PARTY STARTED.
CHAMPAGNE ADDS THE LITTLE SPARKLE.
IT JUST KINDA WAKES UP THE FLAVOR EVEN MORE
IN ANY KIND OF BEVERAGE THAT YOU HAVE.
IT JUST ADDS THAT LITTLE SPECIAL TOUCH.
WE'RE GONNA START WITH 2 OUNCES OF PEACH NECTAR.
GET THAT OPEN.
POUR THOSE IN. DON'T YOU JUST LOVE THESE GLASSES?
AND I MADE MY VANILLA BEAN SYRUP EARLIER.
IT WAS ONLY 1/2 CUP OF WATER,
1/2 CUP OF SUGAR AND ONE FRESH VANILLA BEAN.
STIR IT UNTIL THE SUGAR DISSOLVES
AND LET IT SIMMER FOR FIVE MINUTES.
AND THAT'S ALL RIGHT HERE FOR MY LITTLE SIMPLE SYRUP.
AND WE'RE GONNA USE 2 OUNCES OF THAT.
YEAH, SEE THOSE NICE LITTLE COLORS IN THERE?
SO NOW WE'RE GONNA JUST TOP IT OFF WITH MY FAVORITE THING--
(cork pops)
OH! I KNOW THAT SOUND.
IT'S MUSIC TO MY EARS.
WE'RE JUST GONNA TOP IT OFF WITH A LITTLE CHAMPAGNE.
♪♪
THAT'S IT-- GINA'S CHAMPAGNE COCKTAIL.
WHEN YOU GET GINA'S SISTERS TOGETHER,
IT'S REALLY GREAT, BECAUSE THERE'S NOTHING
LIKE SIBLINGS BEING VERY CLOSE. IT'S SPECIAL.
(Pat) ALL RIGHT.
I BET AFTER LAST NIGHT, HUH?
THANK YOU.
WE TRY HARD IN THE NEELY HOUSEHOLD.
(laughter)
I BE LIKE... (growls)
BETTER GET INTO IT.
ISN'T THAT DELICIOUS?
IT'S GOT BACON IN THE BISCUITS.
THANK YOU.
THAT'S PAT'S LITTLE SPECIALTY SPOILING US.
PARFAIT.
ISN'T THAT GOOD AND FRESH?
THANK YOU.
(speaking indistinctly)
ALL RIGHTY, YOU GUYS, GLASSES UP FOR A TOAST.
HAPPY NEW YEAR TO MY SISTERS,
'CAUSE THERE'S NOTHING LIKE FAMILY
OH.
(cheering)
(all) HAPPY NEW YEAR!
YEAH.
YOURS DON'T BLOW, BABY.
I'M LOOKIN' AT YOU WITH ALL THAT BLOWIN' LAST NIGHT.
NOW THAT'S NOT FAIR. THAT AIN'T--
I DON'T WANT A BOOTLEG BLOWER.
Closed Captions provided by Scripps Networks, LLC.