how did you deal with that? it s all called god s hands. end up where you are supposed to be. so i had a respiratory staph infection. after you were adopted? yeah. i was very sick. probably colicky probably loud and probably not pleskt to hear. for me to be a singer now and i use that term loosely, that s a miracle. i shouldn t be singing. i should be tough to even take a breath. steve: it is amazing. you are a song writer as well and you have a lot of real life stories about a lot of real life heartache to sing about. i try to sing songs that are about somehow have the struggle farmer s daughter having that bad job push through it going through hell. brian: keep on going. keep on moving. watch you cussing and praying. that s real life.
places from the very day she was born. she was never still. reporter: she danced, sang, played sports and it seemed nothing could hold her back. she had scoliosis as a kid. young pegye had to wear a brace around the clock. that s a terrible burden for a young kid like that to bear. but it also kind of ended up motivating her, didn t it? it really did. reporter: pegye s doctor talked with her about a career in physical therapy. she volunteered and loved it. she made up her mind right then she wanted to be a physical therapist, and she wanted to move to california and be a beautiful blonde. so she did. reporter: a farmer s daughter with big dreams. so pegye left the small town of dexter for sunny california and settled in newport beach. that s where she met glenda who was also from new mexico and they immediately hit it off. she was probably one of the most gregarious people i have ever met. she was always happy, always smiling. reporter: and she says pegye was driven to
profiteroles. and this, the classic newfoundland staple, jigs dinner, reinvented into a pasta dish. anthony: it s beautiful. dave: spectacular. i d go so far in saying it s the best pasta i ve ever eaten. anthony: wow. the pasta itself is extraordinary. fred: even the detail in this room is amazing, even the carpets if you notice. anthony: no! dave: we have a pair for you. anthony: no way! that s super creepy! i m alarmed. as you step away from the urinal are you shaking the last couple of drops on my face every time? wow, i don t know what to say. i m stunned. anthony: last, but not least, chanterelle ice cream. fred: oh, it s good. anthony: it tastes like farmer s daughter. that musty funk, you know?
cannelle, partridge profiteroles. and this, the classic newfoundland staple, jigs dinner, reinvented into a pasta dish. anthony: it s beautiful. dave: spectacular. i d go so far in saying it s the best pasta i ve ever eaten. anthony: wow. the pasta itself is extraordinary. fred: even the detail in this room is amazing, even the carpets if you notice. anthony: no! dave: we have a pair for you. anthony: no way! that s super creepy! i m alarmed. as you step away from the urinal are you shaking the last couple of drops on my face every time? wow, i don t know what to say. i m stunned. anthony: last, but not least, chanterelle ice cream. fred: oh, it s good. anthony: it tastes like farmer s daughter. that musty funk, you know?
mainly in the top of the outer you have to press firmly to force it down. most of the she power on milt s mechanically beta to time this takes over two hours . but work is by no means over for the day she still has to be made the milk is collected in large containers and taken to our hearts. we watched our farmer s daughter you know how she norma and husband andre go about making cheese. first the fresh milk is filtered through white linen cloth. fresh mountain water is boiled on an open fire.