[LOOKS BEAUTIFUL. OUR NUESKE'S BACON. THANK YOU. GOURMET BACON-- WHAT I ALWAYS RECOMMEND IS THAT IF YOU NEED A POUND OF BACON TO COOK WITH, MAKE 2. (laughing) SO LET THE CHEESE SAUCE COOK DOWN JUST A BIT.]
[ALONG WITH SORT OF THE ARTISANAL CHEESES. ABSOLUTELY FABULOUS. IT SHOULD BE CHEESE AND MAC. IT SHOULD BE. WE'VE GOT SWISS, FONTINA... MMM. AGED CHEDDAR FROM VERMONT, LOCAL GOAT CHEESE, AND SOME BLUE CHEESE, AND A LITTLE CARAMELIZED ONIONS, AND THEN OUR NUESKE'S BACON. WOW. OKAY, WELL, LET'S GET THIS GOING.]
[I'M GETTING THE NECTARINE IN THERE--SO SWEET AND JUICY.]
[There is something I would like to say to you, Suzie.]
[The absence of doubt will turn humans into beasts.]
[CAN I HAVE FRENCH FRY]
[MMM. FANTASTIC MAC AND CHEESE.]
[There's fire where you are going. Hawk, there's fire where you are going.]
[Don’t we know? Noonan was surprised.]
[CAN I HAVE FRENCH FRY]
[THE BEANS--WE SOAK 'EM AND ADD CARROTS, ONION, A LITTLE BIT OF THE PICO DE GALLO JUICE, AND THEN LET IT SIMMER ABOUT AN HOUR. OKAY.]
[If they try, I’ll eat them first.]
[Look to the living, love them, and hold on.]
[Since she had chosen to make me dance again, I could not do otherwise.]
[IN STONE HARBOR, NEW JERSEY. TWO CRAB CAKES.]
[NOW WHAT ARE WE ON TO? AN AMAZING RUB. NICE. SPANISH ONIONS, RED SWEET BELL PEPPERS, GREEN PEPPER, SOME CILANTRO. CUMIN.]