s/ cyane williams, goat snuggling volunteer :13-:18 "we got here about 9:30 this morning and i've fed a little goat named marlene, and i've hung out with this guy... and i had another one that took a nap on my lap" back in january, the farm put out a call goats once they were born, so the moms could be milked to make cheese. we covered the story then - and it went viral. "it's just been crazy, we never dreamed this would happen." over two-thousand volunteers signed up. there's even a wait list to get on the wait list. tuesday, the first lady of virginia stopped by to show the small business her support. s/ dorothy mcauliffe, first lady of virginia :46- :59 "what more fun way to spend the day, a beautiful day, than to be here with these baby goats who are just such an important part of who we are in our agriculture economy, but also just a happy thing to be doing." right now, about 100 baby goats-- or kids-- on the farm have to be bottle- fed four times a day, from six in the morning to nine at night. s/ gail hobbs-page/ caromont farm 1:10-1:13 "the framework continues to go on and so

cyan pepper. again, this is something you can make the night before and let it sit. >> probably better that way. >> it would be, actually. you can change it up. there are so many different spices that you can use for this. this is not -- the kimchi itself is not spicy and the cyan is definitely not spicy. it won't do too much to you. then we have a lemon vinaigrette here. because we have the lemon leftover, it's simple. lemon juice and olive oil. mix it around like that. minute on each side for the shrimp. you want to get a good grill on it. one of the things we're doing in pebble beach with mentor, the organization, doing two major dinners out there to help celebrate the foundation, which >> plate this up? >> bib lettuce, little bit of the yogurt, put it as the base. >> nice. >> some of the grilled shrimp. >> shrimp is delicious. >> oh, my gosh, so good. >> probably roll it all up into one big lettuce taco. >> that's the beauty of having the bib lettuce. you want to be able to roll it up. >> not

cyan pepper, touching your face is dangerous. for the weeds, do the white vinegar and dish soap.t on the weed. if you get it on the grass or the plant, it can kill that. be careful. >> i mentioned at the beginning of the segment, if you're not goingekend, igt it might be good. you have to get past the frost problems before you waste your time doinge in the northeast, don't plant this weekend. snow is good for the garden. it's a natural fertilizer, so it >> don't rush the process. >> wait to see what al has to thank you very much. >> thank you. >> nice to have you here. >>> ahead, the hottest spring fashions. >>> inside the mind of an icon. al gets sophia loren to open and tell her secrets about eternal beauty. first on a friday morning, this >>> we're back at 8 :44. we have an international icon who defies aging. al, you recently got to sit down with sophia loren. >> it was an hono with the 81-year-old to discuss her touring act, an evening with sophia loren, and what she says is the key to >> reporter: she's been called the last

cyan pepper. >> crispy. >> flip it halfway through. might not look crisp halfway through, but trust me, let it rest, set it aside and it'll get crispy. >> here's the sausage. >> this is the heart of the dish. this is the hashbrown waffle. it's hashbrowns, breakfast sausage, heavy cream and maple syrup. i'm going to have you add the spices. wehave sage, thyme and garlic. mix it all up, get your hands dirty, get up in there. this is going to come together and create a potato waffle. i feel like hashbrowns never get enough attention. i love hashbrowns, and this combines all my favorite breakfast ingredients. >> butter that up. >> don't you love that sound? >> you need butter in a dish like this. butter adds flavor. for my vegtarian setarians, use sauteed veggies. >> didn't you lose the vegetarians at the candy bacon over here? >> i'm looking out for you guys. press it down. let it cook for 15 minutes. >> now a little more on how it tastes downstairs. >> oh, my gosh. first of all -- >> there is sausag

if you keep all natural, garlic, cyan pepper, vinegar, mix it together. wear gloves. cyan pepper, touching your face is dangerous. for the weeds, do the white vinegar and dish soap. spray it just on the weed. if you get it on the grass or the plant, it can kill that. be careful. >> i mentioned at the beginning of the segment, if you're not going to see snow this weekend, igt it might be good. you have to get past the frost problems before you waste your time doing this. >> if you're in the northeast, don't plant this weekend. snow is good for the garden. will help out your garden. but, yeah, don't plant this weekend. >> don't rush the process. >> wait to see what al has to say. >> thank you very much. >> thank you. >> nice to have you here. >>> ahead, the hottest spring fashions. >>> inside the mind of an icon. al gets sophia loren to open up and tell her secrets about eternal beauty. first on a friday morning, this uh oh. oh. henry! good, you're good. back, back, back. (vo) according to kelley blue book, subaru has the highest resale value of any brand. again. you mi

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cyan pepper, garlic, little cilantro, put that together. you've got some olive oil in there. mix that up. >> make these at home, al? >> i do. then you put that in and let that kind of marinade on top of it for a little bit. then you get a little salt. >> do you like a lot of salt? you put it in the oven at 375 and let it roast. take the fish out and bring it over here. don't hold the pan with your bare hand. always bad. >> good advice. >> that's another best thing about buying your fish. it's going to come apart anyway. >> i feel like i'm in the "heartbeat" show. >> you can see how fresh your fish is. when it's fileted, not so much. when this is cooling, you'll make the coleslaw marinade. lemon juice, sour cream, honey and chipotle for smokiness. >> the smoky and the sweet is good. >> exactly. little salt, little petter. in here, you have some sliced up scallion. you've got some cron peppers and purple cabbage. slice it up, put it together and mix this up. your dressing and mix it together like that. you've got your coleslaw. now, what you're going to do is flake your fish. p

we have cyan, smoked paprika, onion and garlic powder. >> a little? >> you have to get it in there and season it up. >> sorry. >> no problem. the other secret, chicken bouillon adds a little umami, adds the flavor in there. grab the chicken in the flour. you don't need all the bowls. it's done over time. don't be afraid of the dishes. put it in a brown bag and shake it up. this chicken was taken out of the flour. put this in the refrigerator overnight and leave it alone. >> this is a two-day process. >> if you want. you could do it for an hour. no problem. >> okay. refrigerator. put it back into the brine. the buller milk brine. reserve the brine. >> the same from yesterday? >> exactly. this is the same flour, just sifted. save it all. >> you refrigerate all this? >> absolutely. it's been touched by chickchicken. add the cornflakes in here. >> all right. >> cornflakes add crunch, texture, we love that. get in there. >> little sweetness but not too much because you don't want the chicken to burn. >> let it sit again or good to go? >> you want peanut oi