'S
WE ARE MAKING.
BY THE WAY LADIES WE WERE
TEXTING YESTERDAY ABOUT WHAT WE
SHOULD GRILL.
ANYWAY BACON WRAPPED ASPARAGUS.
AND THIS IS THE INSPIRATION
BECAUSE I FOUND THE SAUCE.
WE MADE IT ON THE SHOW.
SO I THOUGHT WHAT IF WE DID
BACON WRAPPED ASPARAGUS WITH A
DRIZZLE?
PESTO IS THE BEST.
SO WE SHOULD TAKE THIS AND
MAKE DIFFERENT SAUCES.
I FOUND THE BEST
ASPARAGUS.
DO YOU CUT THAT MUCH OFF THE
END?
SOMETIMES I DO MORE BECAUSE
I DON'T LIKE IT TOUGH.
SO DO YOU THINK THAT'S ENOUGH?
COULD YOU HAND ME A SLICE OF
BACON?
'S FAMILY DEPENDING ON HOW
THIS WORKS OUT.
HOW MANY TV HOST IS A TAKE
TO WRAP ASPARAGUS?
SO I AM TAKING THIS MAKING SURE
THAT'S CUT.
I'M GOING TO WALK THIS OVER TO
THE PAN TO PUT IT IN A PAN
KEEPS THE BACON GREASE IN THEIR
AND I GET SUPER HOT 'S OUTLOOK
HOW PERFECT THEY ARE.
TV QUALITY RIGHT THERE.
I WISH THEY WOULD'VE LET ME
UNWRAP THE BACON.
THIS IS A LOT.
I HAVE JOY NEED THIS WHOLE
THING ON HERE?
WE MAY NEED TO READJUST THAT
ONE.
DO YOU THINK IT'S TOO MUCH?
I WILL BE HONEST.
THERE IS A LOT OF FAT.
THERE IS MORE FAT ON THIS
BACON THEN MEAT.
IF THERE ARE ANY VEGETARIANS
OR VEGANS, LOOK AWAY.
I'M SORRY.
IT'S NOT YOUR FAULT.
YOU ARE DOING A GOOD JOB.
I JUST WANTED TO CLEAN
ENOUGH THAT IT COOKS ON THAT.
HOW MUCH ROOM DO WE HAVE IN
THE PAN?
IT'S UP TO YOU.
WE HAVE THEM, WE MIGHT AS
WELL COOK THEM.
I JUST TOOK THOSE OFF.
I GOT YOU.
IS THERE ROOM FOR ONE MORE
AND MY HANDS ARE GREASY.
SCUBA THIS IS INTERESTING.
BACON IS VERY EXPENSIVE
RIGHT NOW.
I AM NOT JUDGING.
THAT WORKS.
'S ARE YOU ALL RIGHT?
I'M ALL RIGHT.
THERE WE GO.
OKAY.
I'M GOING TO TAKE OFF MY
GLOVES.
NOW I'M GOING TO SPRINKLE A
LITTLE BIT OF CAJUN SEASONING.
WE NEED THIS TO GET DONE.
OKAY.
LET ME SHOW YOU HOW BEAUTIFUL
THIS LOOKS.
LOOK AT THAT.
WHO DOESN'T LIKE ASPARAGUS
BACON WITH SAURASHTRA SAUCE IN
THE MORNING.
I'M GOING TO PUT IT IN THE
MIDDLE AND CLOSE MY LEWD AND
CHECK MY TIMER.REMEMBER
EVERYBODY 8:17 AM.
AND COMING UP YOU HAVE BEEN
CRAFTING.
I CAN'T WAIT TO SEE WHAT YOU
MADE.