As a former professional chef, everything you did was on point. And to quote one my culinary school instructors, it doesn't matter how you chop your ingredients as long as it's fork friendly.
@@alpoyao9758 You are thinking in terms of chicken. As someone who is professionally trained and has worked with goose and duck, I can assure you it was. Goose and Duck meat when fully cooked can resemble a steak more than it can resemble a chicken breast. Not to mention the carry over heat from when he took it out to turn up the oven, plus the time in the oven at a higher temp would have gotten the meat to 160. And the resting time before he carved it would have got it to 165. Just because you take something out of the oven doesn't mean that it immediately stops cooking, it just cooks a slower rate.
ruvy91, I remember my first roast beef, I was so nervous that I asked a friend exactly how to cook it and what temp, when I went to check it I panicked because just under the surface it appeared too red, I wanted it medium rare so I put it back in for a little longer which ruined it, this is when I learned (the hard way) that meat continues to cook out of the oven,lol.
❤ Morgan, first a farmer and now a chef cooking a goose dinner with side dishes. Please do more farm to table videos and share your recipes. It's great seeing Lil Barn Cat. The expression on her face when the pumpkin rolled onto the floor is both precious and hilarious. Great cooking tips! Thanx! ❤
I think it would be nice to see more cooking videos on how you utilize the things you grow on your farm. The more you do it the more confident you'll feel with it. Gotta also say that that meal looked amazing and I'm now super ready for Thanksgiving.
As an amateur hunter, I’m impressed by farmers strong minds and compartmentalizations skills for being able to follow through the end of animal farming. But that’s just the cycle of life. Animals lived their best life at your farm and died peacefully. ❤
Love to see you showing the cooking side of your farm products! I think this is great because it shows the final result that a lot of farms don’t show. Truly from Farm to Table.
Food safety tip: If you can hold the temperature of the poultry at 145F for about 9 minutes, it will be safe. The 165F recommendation is because people often won't keep it at that temperature long enough.
Yea, I actually leaned about this just a month or two back The same guidelines that highlight 165 as a safe temp has a lot more to it The moment poultry reaches 165 its safe. However if you hold its internal temp at slightly lower Temps like 140, 150 for a while (look up the data don't just guess) its equally safe. 165 is just thrown around as the standard such that bad cooks don't poison themselves
Double wrapping the feet with aluminum foil will protect it visually from the burning a bit. I do this for rack of lamb and other exposed pieces. Great job and out of your normal and it was amazing! Random idea.... Partner with another food youtuber and have them make your goose! Great job as always :)
That's a good tip for some folks @caseyhartnett4894 For some of us, using aluminum foil to cook with is a not so good, because it leeches aluminum into the food. Shame to take organically raised food and infuse it with really bad stuff. As Morgan points out, it can simply be added to make super healthy bone broth. Well being ~
I really enjoyed your cooking content. It's nice to see you throwing ingredients from the farm and turn it into an awesome meal. What I also enjoyed was seeing how all the scraps go back to feed your animals. So wholesome.
Morgan you have become a great cook, even if you don’t think so. Alison is so luck to come home to this scrumptious dinner. And the envious side of me says: This video is so unfair to those of us who were not invited to The Gold Farm for Thanksgiving. I am drooling 🤤 You are the ant that worked hard all summer and in the cold days have your labor pay of.
Morgan I’m looking at this video right now and it’s a stroke of genius. I always wanted to cook a goose. Not only should you show how to cook a goose, you should share your recipes for everything you sell! Morgan you are the man!!! Allison is a lucky, fortunate woman who had the wisdom to marry you.
Hey there Morgan, not sure if you'll see this, but I got a joke I thought you might like. So a farmer and his wife both work jobs. The Farmer spends his days out at the barn. Sometimes he has particularly bad days, where by the end of it he comes back home dirty and dishelved. Then by the nightime, his wife gets home- also dishelved, nursing scrubs still on. "Guess we both worked in a barn tonight, huh?"
Morgan, that entire meal looks absolutely delicious. Thanks for sharing this with us. You make cooking goose approachable for people like me who have never had to cook goose.
If I thought I couldn’t love your channel more, well, my heart is so full with ❤❤❤❤❤for all you do. Thank you for being the best channel on TH-cam. I adore this new cooking vibe I had to rewatch it. Just try not to lose any digits 😂
Alison is a very lucky lady finding a gentleman as adept as you round the house and farm! I am salivating just watching this video and yet I am not fond of waterfowl. Maybe because, as you said, allow the bird/duck to rest to soak back up the pan juices thereby making it very moist! Well done, Morgan. Bon Appetit!
My aunt has a pair of medical shears for cutting casts, and those snip through bones like cutting paper. I love how the skin gets perfect across the whole bird.
Morgan, you have the talent to compete with Bobby and Giada on a regular cooking show, but with a unique backwoods Vermont flavor and a hint of NYC spice! Ive followed you a long time, and I would personally consider this one to be the BEST of your catalog to date. Thank you!
You inspired me to raise geese and this is my first harvest season! Thank you for the next step in how to make the most of my beautiful geese ❤ Treasuring every part of their life is EVERYTHING.
I always roast a goose for Christmas dinner. I usually make a stuffing with apples, cinnamon, and raisins that have been soaked in brandy. The sweetness of the stuffing compliments the goose nicely. Thanks for the tips!!!
4:42 I always enjoy these segments. Because its a small reminder that you actuallu care about the land. Youre out here producing, working land, with a lot of care for the impact your work has on it. And the impact it has beyond the borders of your land. Youre a rather special farmer i tyat reguard. Im happy you share such insight with the rest of us
You are a self taught competent cook. Knife techniques etc aren't as important as a good feel for blending flavours. The more you cook the better you become. Cooking from scratch cuts out additives, and it tastes better than "ping" food.
Love this farm-to-table episode, and would enjoy more of them. That meal looks absolutely delicious! I've never had goose. Many years ago, the fella I lived with tried cooking one for a Traditional Christmas Dinner. But though he was an excellent cook, he had not done goose before - and this was a time before Internet and TH-cam tutorials. Intent on not drying the bird out, he kept the heat low - and had to irrigate goosefat out of the pan continuously, without ever making a dent in the quantity. He finally gave up.
I'm so happy to see you treating goose like regular poultry. I'm a huge fan of spatchcocking poultry for a more even cooking and look forward to making our goose in this manner this year.
Hey Morgan just an fyi- I noticed you swept your hand under your blade at around 12:40. Since you yourself stated that you can be clumsy and you live in a house where a cat can spontaneously jump on your back, I would highly recommend moving your blade before sweeping with your hand like this in the future. Love your videos.
That looks awesome, I want to try the apple dressing/sauce. I just read Toby Dog of Gold Shaw Farm, and loved it. I think I want to donate it to Kellogg-Hubbard Children's Library. Keep writing, Morgan!
I don't care what anybody says, you are a great cook! I have worked at cooking duck but my one adventure with a goose was disappointing. Watching this video, I will try again and I am sure I will get better results. That meal looks succulent! I would love to see more of your cooking videos!
Loved watching your tutorial on how to cook a goose as well as the side dishes from your farm! And did anyone else think of Farmer Boy (Almanzo Wilder) when Morgan was fixing the apples and onions?
Been way too long since I read the Little House on the Prairie books so your comment makes me want to pick up a copy to see the part of the story you are referencing.
Eating close to the source makes for much healthier and tastier food. Simple food can be just as delicious as a 5 star restaurant, especially since you grew it yourself. Definitely would be on board for more cooking videos.
YUM! Looking Awesome! Just a side note, the skins (clean) of the garlic & onions should be put in a airtight jar in the fridge & added to your Broth in the last 1/2 hour of cooking - tons of added flavor, color, & nutrients:) ❤❤
I absolutely use my kitchen scale for everything cooking, baking and ever feeding my dogs, lol. I use Gram measurement as well because it is much more accurate that ounces
oooh, you use Adobo too. I keep that in my pantry! Loved this video ... I never cooked a goose before so I am so fascinated with the process. And I love your whole 'one bad day' philosophy, And I am over here CRACKING up at your Wu-Tang reference with Ghost Face Killa ... lol. Of all the things I didn't expect to see on your video.. this was the least expected LMAO
Yummmmm I'll be there for dinner lol. By the way, there's no such thing as too much garlic. Roast an entire head and each little piece can be squeezed out of the wrapper onto bread. I'm a garlic fanatic like you lol
YOU ARE AWESOME!!! Your meal looks fabulous. Allison is very lucky, as we are also. We might night be able to taste your meal, but we can make it. Thank you. God bless.
Great video. Love how farm scenes are inserted within. Noticed you looking at the monitor a couple times tho. Would watch more cooking videos. Maybe a sides series. Favorite lunches etc.
That looks so good I want some... I discovered a few years ago that duck actually tastes quite nice... sadly I have yet to find anywhere that sells duck since :/ Seems no one raises them in my area... I only see chicken for sale, sometimes turkeys during Christmas season... Very little duck or goose...
Good to see a cooking video, it's always great to see how other people use what they grow. My video that came out today was cooking a delicate squash. Same as your recipe with the less seasoning is more! --which is pretty funny because typically I like lots of seasonings...there are some flavors that speak for themselves.
Morgan you genuinely never stop to amaze me with the skills you have, and you seem like such a genuinely nice person and I wish all the wealth and happiness for you and your wife love you both much love from an Australian farmer Oh and also don't take it to heart when those people call you a fake farmer you are a real farmer that deserves even more attention good on you mate👍👏
As a former professional chef, everything you did was on point.
And to quote one my culinary school instructors, it doesn't matter how you chop your ingredients as long as it's fork friendly.
That Goose 🪿 was not fully cooked
@@alpoyao9758 You are thinking in terms of chicken.
As someone who is professionally trained and has worked with goose and duck, I can assure you it was.
Goose and Duck meat when fully cooked can resemble a steak more than it can resemble a chicken breast.
Not to mention the carry over heat from when he took it out to turn up the oven, plus the time in the oven at a higher temp would have gotten the meat to 160. And the resting time before he carved it would have got it to 165.
Just because you take something out of the oven doesn't mean that it immediately stops cooking, it just cooks a slower rate.
alpoyao9758,
Actually it was imho, I do the same with duck, if you don't you end up with a tough textured meat and that's the last thing you want.
ruvy91,
I remember my first roast beef, I was so nervous that I asked a friend exactly how to cook it and what temp, when I went to check it I panicked because just under the surface it appeared too red, I wanted it medium rare so I put it back in for a little longer which ruined it, this is when I learned (the hard way) that meat continues to cook out of the oven,lol.
You're not supposed to eat duck, or goose completely well done!@@alpoyao9758
❤ Morgan, first a farmer and now a chef cooking a goose dinner with side dishes. Please do more farm to table videos and share your recipes. It's great seeing Lil Barn Cat. The expression on her face when the pumpkin rolled onto the floor is both precious and hilarious. Great cooking tips! Thanx! ❤
She knows to stand back. She’s seen this show before.
I agree.. definitely more farm to table !
Agreed 💯
100%
Yeah! The pumpkin chop was epic!!
I think it would be nice to see more cooking videos on how you utilize the things you grow on your farm. The more you do it the more confident you'll feel with it. Gotta also say that that meal looked amazing and I'm now super ready for Thanksgiving.
I bought one of your geese and made it Peking style, was blown away by the quality of the meat, good price too! We are excited to buy more!
That's awesome!
As an amateur hunter, I’m impressed by farmers strong minds and compartmentalizations skills for being able to follow through the end of animal farming. But that’s just the cycle of life. Animals lived their best life at your farm and died peacefully. ❤
I feel the same way about hunters, after becoming an adult!
Love to see you showing the cooking side of your farm products! I think this is great because it shows the final result that a lot of farms don’t show. Truly from Farm to Table.
Food safety tip: If you can hold the temperature of the poultry at 145F for about 9 minutes, it will be safe. The 165F recommendation is because people often won't keep it at that temperature long enough.
Yea, I actually leaned about this just a month or two back
The same guidelines that highlight 165 as a safe temp has a lot more to it
The moment poultry reaches 165 its safe.
However if you hold its internal temp at slightly lower Temps like 140, 150 for a while (look up the data don't just guess) its equally safe.
165 is just thrown around as the standard such that bad cooks don't poison themselves
I prefer them medium rare
Double wrapping the feet with aluminum foil will protect it visually from the burning a bit. I do this for rack of lamb and other exposed pieces. Great job and out of your normal and it was amazing! Random idea.... Partner with another food youtuber and have them make your goose! Great job as always :)
😀
That's a good tip for some folks @caseyhartnett4894 For some of us, using aluminum foil to cook with is a not so good, because it leeches aluminum into the food. Shame to take organically raised food and infuse it with really bad stuff. As Morgan points out, it can simply be added to make super healthy bone broth. Well being ~
Thats a top tip!
I really enjoyed your cooking content. It's nice to see you throwing ingredients from the farm and turn it into an awesome meal. What I also enjoyed was seeing how all the scraps go back to feed your animals. So wholesome.
Morgan you have become a great cook, even if you don’t think so. Alison is so luck to come home to this scrumptious dinner. And the envious side of me says: This video is so unfair to those of us who were not invited to The Gold Farm for Thanksgiving. I am drooling 🤤
You are the ant that worked hard all summer and in the cold days have your labor pay of.
Morgan I’m looking at this video right now and it’s a stroke of genius. I always wanted to cook a goose. Not only should you show how to cook a goose, you should share your recipes for everything you sell!
Morgan you are the man!!! Allison is a lucky, fortunate woman who had the wisdom to marry you.
Mr Goldshaw Jackson. The one gloved farmer. Thank you for sharing I always enjoy all the farm life stories please give the dogs a pat have a great day
Hey there Morgan, not sure if you'll see this, but I got a joke I thought you might like.
So a farmer and his wife both work jobs. The Farmer spends his days out at the barn. Sometimes he has particularly bad days, where by the end of it he comes back home dirty and dishelved.
Then by the nightime, his wife gets home- also dishelved, nursing scrubs still on.
"Guess we both worked in a barn tonight, huh?"
So I said to myself...nah I don't want to watch that process..But no, once again I was glued to watching like Mr. Rogers on a Saturday.😅
Morgan, that entire meal looks absolutely delicious. Thanks for sharing this with us. You make cooking goose approachable for people like me who have never had to cook goose.
Your goose is cooked, Morgan! And it looks good.
❤
I have an Italian Mom and Jewish Dad too! Not many of us around that can whip up a pot of sauce and homemade knish in the same afternoon 😂
The exploding pumpkin won me over. That's exactly the sort of chaos that happens in my kitchen all too often.
Kind of like Dan Akeroyd impersonating Julia Childs on Saturday Night Live.😅
@@Jennifer62389 Sorry, can't relate to that, don't have that show where I live, and even if it did screen here, I probably wouldn't watch it.
More cooking videos please! I immensely enjoyed your cooking lessons and plan on using some of your methods, Thank you for another fantastic video.
I thoroughly enjoyed this different video till the end. Thanks for keeping 835 000 people in the world very entertained.
If I thought I couldn’t love your channel more, well, my heart is so full with ❤❤❤❤❤for all you do. Thank you for being the best channel on TH-cam. I adore this new cooking vibe I had to rewatch it. Just try not to lose any digits 😂
Right?!!
The cut to the coffee incident has me dead.😂😂😂
Its 3.40am and now Im hungry, thanks Morgan....
But seriously, nice work.
Morgan! You set my Alexa!! Why do you set an alarm instead of a timer??? 😂😂😂
Awesome! Geese are a tougher roast but totally worth it. Yum! MORE cooking vids, please!
Excellent example of sustainable farming from the field to the table. Can see you're no stranger in the kitchen. Hope the hand heals thoroughly.
I hope so too!
Save those pumpkin 🎃 seeds for next year’s growing season! Great vid Morgan.
Alison is a very lucky lady finding a gentleman as adept as you round the house and farm! I am salivating just watching this video and yet I am not fond of waterfowl. Maybe because, as you said, allow the bird/duck to rest to soak back up the pan juices thereby making it very moist! Well done, Morgan. Bon Appetit!
Im gonna need more gold shaw farm cooking videos!
I’ve been spatchcocking thanksgiving turkeys for quite a while now. A true game changer. Every part comes out perfectly cooked and juicy.
Totally agree!
My aunt has a pair of medical shears for cutting casts, and those snip through bones like cutting paper. I love how the skin gets perfect across the whole bird.
Morgan, you have the talent to compete with Bobby and Giada on a regular cooking show, but with a unique backwoods Vermont flavor and a hint of NYC spice! Ive followed you a long time, and I would personally consider this one to be the BEST of your catalog to date. Thank you!
"it's not too spicy" says the man who once stuffed his entire stomach full of HOT peppers 🌶️ 🤣🤣😉💖
😂
Mr. Morgan, you’re a real homesteader 👍
I think your sense of humor is great and the way you tease Mike is awesome.
Never had duck or goose, looks good Morgan. You did a fantastic job on your first cooking show, you're a natural.🎉😊🎉
Duck and goose is so good. I have no idea how turkey became the bird of choice for holidays, because it is not as tasty as the other two.
I never had goose but duck is amazing if cooked correctly with a crispy skin, I highly suggest you try it.
And as another retired chef wow... You did a great job
Well done! I need to try that someday. Never ate goose before.
If you ever have a cooking show you could call it
Farmer's kitchen
Like these kind of making/constructing/living on the farm videos - great cooking for 'not a cook'!
You inspired me to raise geese and this is my first harvest season! Thank you for the next step in how to make the most of my beautiful geese ❤ Treasuring every part of their life is EVERYTHING.
Just had dinner, but after watching this I'm hungry again.
I always roast a goose for Christmas dinner. I usually make a stuffing with apples, cinnamon, and raisins that have been soaked in brandy. The sweetness of the stuffing compliments the goose nicely. Thanks for the tips!!!
That sounds yummy!
4:42
I always enjoy these segments.
Because its a small reminder that you actuallu care about the land.
Youre out here producing, working land, with a lot of care for the impact your work has on it.
And the impact it has beyond the borders of your land.
Youre a rather special farmer i tyat reguard.
Im happy you share such insight with the rest of us
You are a self taught competent cook. Knife techniques etc aren't as important as a good feel for blending flavours. The more you cook the better you become. Cooking from scratch cuts out additives, and it tastes better than "ping" food.
One of your best and most useful videos to date.
Love this farm-to-table episode, and would enjoy more of them. That meal looks absolutely delicious!
I've never had goose. Many years ago, the fella I lived with tried cooking one for a Traditional Christmas Dinner. But though he was an excellent cook, he had not done goose before - and this was a time before Internet and TH-cam tutorials. Intent on not drying the bird out, he kept the heat low - and had to irrigate goosefat out of the pan continuously, without ever making a dent in the quantity. He finally gave up.
You are definitely an entertainer. The goose looks great. I grew up eating duck and goose with my Latvian parents. Delish!
I'm so happy to see you treating goose like regular poultry. I'm a huge fan of spatchcocking poultry for a more even cooking and look forward to making our goose in this manner this year.
I absolutely loved this video. Hope you make more! I agree, sugar pumpkins are delicious!!
Thank you, your story telling ability is just amazing. It’s so smoothing to hear you talk about anything not just the farm. 😊
Hey Morgan just an fyi- I noticed you swept your hand under your blade at around 12:40. Since you yourself stated that you can be clumsy and you live in a house where a cat can spontaneously jump on your back, I would highly recommend moving your blade before sweeping with your hand like this in the future. Love your videos.
If you want to play make apple scrap jelly from apple cores and peelings. Tastes amazing on toast! But also as a cooking sauce on pork, and poultry.
Yum!!
This video was so well done, Morgan.
Your goose is great! Thanks for the recipe! I'll try to cook my goose in a wood stove) Greetings from Belarus!
I like that you go in every directions, there is no other cooking show that i would watch just for the fun of it, without any cooking goal.
That looks awesome, I want to try the apple dressing/sauce. I just read Toby Dog of Gold Shaw Farm, and loved it. I think I want to donate it to Kellogg-Hubbard Children's Library. Keep writing, Morgan!
LOVED IT!! Great idea to do during the cold winter. Cooking demo vids 🥰
great farmer, great chef, good man and now, we absolutely love you. 💙💙💙
Take a shot every time Morgan says “…here on our farm”! Haha love ya Morg 😝
I don't care what anybody says, you are a great cook! I have worked at cooking duck but my one adventure with a goose was disappointing. Watching this video, I will try again and I am sure I will get better results. That meal looks succulent! I would love to see more of your cooking videos!
16:05 classical music during the chicken party was a nice touch
You're quite the chef! Love this content!
Gold shaw farm in the morning while I'm having a shave? priceless..
I love watching you cook and talk about how you know so little about it but yet you have the largest knife I've ever seen dinner looks good!
Love eating roast goose l used to raise geese great birds smart birds
I enjoyed this very much. Thank you again for very entertaining and informative videos.
Oh man. That was so appetizing.
Really enjoyed this video Morgan! 👍👍 you can never have enough garlic!!!
Loved watching your tutorial on how to cook a goose as well as the side dishes from your farm!
And did anyone else think of Farmer Boy (Almanzo Wilder) when Morgan was fixing the apples and onions?
Been way too long since I read the Little House on the Prairie books so your comment makes me want to pick up a copy to see the part of the story you are referencing.
I think it all looks delicious! Thank you for showing the backbone removal technique - I like that option. Very informative.
That looked so good Morgan!! I can image the wife really enjoyed the meal! Nice filling home cooked meals are always the best!! ❤
Thanks so much!!
Oh My Stars!!! Thank You for a Wonderful Video!! Just what I needed to know....seriously!! Deeeeelicious right through the Screen!!!
Eating close to the source makes for much healthier and tastier food. Simple food can be just as delicious as a 5 star restaurant, especially since you grew it yourself. Definitely would be on board for more cooking videos.
The music background of the chickens eating pumpkin and kale was perfect.
YUM! Looking Awesome! Just a side note, the skins (clean) of the garlic & onions should be put in a airtight jar in the fridge & added to your Broth in the last 1/2 hour of cooking - tons of added flavor, color, & nutrients:) ❤❤
Well done! I like your choice to go simple with the pumpkin.
You are hysterical. That is one of the reasons I watch you . Only one, there are many others.
Wonderful , really , thankyou .
Now I'll have to find goose where I live which is Utah .
Thankyou .
I love this one! You should do more cooking videos using stuff from your farm.i love that mondo knife too!
Wow! Great video! I’ve always wondered this!! Thank you!
So, what time is supper? It looks delicious! ❤🤣
I enjoyed your cooking show, Morgan.
I absolutely use my kitchen scale for everything cooking, baking and ever feeding my dogs, lol. I use Gram measurement as well because it is much more accurate that ounces
Sounds great!
Abby is still quite confused about the mating rituals of geese.😂
oooh, you use Adobo too. I keep that in my pantry! Loved this video ... I never cooked a goose before so I am so fascinated with the process. And I love your whole 'one bad day' philosophy, And I am over here CRACKING up at your Wu-Tang reference with Ghost Face Killa ... lol. Of all the things I didn't expect to see on your video.. this was the least expected LMAO
Yummmmm I'll be there for dinner lol. By the way, there's no such thing as too much garlic. Roast an entire head and each little piece can be squeezed out of the wrapper onto bread. I'm a garlic fanatic like you lol
That all looks so yummy!! I've never tried Goose so this would be a new experience! Bon Appetite!
YOU ARE AWESOME!!! Your meal looks fabulous. Allison is very lucky, as we are also. We might night be able to taste your meal, but we can make it. Thank you. God bless.
Looks yummy! Love your cooking videos, and hope you guys have a great thanksgiving! ❤
Please make more videos like this, you're great to watch in the kitchen and the goose looks delicious 😀
Great video. Love how farm scenes are inserted within. Noticed you looking at the monitor a couple times tho.
Would watch more cooking videos. Maybe a sides series. Favorite lunches etc.
This has to be my most favorite video. That meal looks amazing and I can almost taste that yummy, buttery goose breast. Oh my. Thank you so much.
Enjoyed your cooking show.
Oh boy! I can see a Gold Shaw farm cooking show in the future! Morgan thanks for all the great videos,
Maybe one day!
Yumm 😋 the best way to inspire me is with good food
That looks so good I want some...
I discovered a few years ago that duck actually tastes quite nice... sadly I have yet to find anywhere that sells duck since :/ Seems no one raises them in my area... I only see chicken for sale, sometimes turkeys during Christmas season... Very little duck or goose...
Good to see a cooking video, it's always great to see how other people use what they grow. My video that came out today was cooking a delicate squash. Same as your recipe with the less seasoning is more! --which is pretty funny because typically I like lots of seasonings...there are some flavors that speak for themselves.
Morgan please try out quails!!! Quail eggs are so expensive here because they taste so good - also they are EXTREMELY cute 🥰
The only downside is they’re incredibly skittish and noisy!
I love quail eggs!
That my house we have them all lol 😜
Morgan you genuinely never stop to amaze me with the skills you have, and you seem like such a genuinely nice person and I wish all the wealth and happiness for you and your wife love you both much love from an Australian farmer
Oh and also don't take it to heart when those people call you a fake farmer you are a real farmer that deserves even more attention good on you mate👍👏
😁😆😅🤣 why such a big fat knife?! Of course you cut hey-ho 😂🙃😋 looks yummie😛