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April 16th, 2012
01:39 PM ET

Clips From Friday: Trisha Yearwood brings Piers "proper grub," Carole King "properly in love" every time

On Friday, American country music artist Trisha Yearwood stopped by the "Piers Morgan Tonight" studio, bringing along a taste of some of the recipes to be featured on her new Food Network series, "Trisha's Southern Kitchen."

Taking in the spread of fried chicken, biscuits, and sweet tea, host Piers Morgan likened it to a "great, big, old fashioned southern pig-out," and showed appreciation for finally being presented with "proper grub".

Yearwood though, did warn him that the high-calorie offering was not to be consumed regularly, suggesting:

"You eat this and tomorrow you have a grape."

Meanwhile, legendary singer and songwriter Carole King also visited the program Friday, discussing one of shows favorite topics: love.

"Hope springs eternal," laughed King, explaining why she remains – in Morgan's words – an "incurable romantic."

When asked in which of her relationships she found herself "properly in love," she candidly replied: "Every time!"

Watch the clips, and listen to the interviews, as Yearwood and King share matters of the heart, and the menu.


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soundoff (2 Responses)
  1. Silvia

    If I read one more time numbers were down but quliaty was up' I'm going to scream .So we come back around to, how do we change it? We can talk all we want to about the way things used to be, but that was a different time, we don't know that going back to the formula that worked then would be the solution now. However, I do think there are some things shows can do to cut down costs for exhibitors. Trimming down the classes offered and in the process shortening the number of days the show extends across is a good start. Someone is more likely to bring an in-hand horse if they only have to keep the horse there for 2 days rather than 4. Also, are the parties really necessary? Perhaps trimming costs there and filling that time with classes would be another way to cut some costs, if not directly then indirectly by speeding up the show.One thing I was really surprised by @ P-O was the amount of time between sessions. There were few enough entries and enough scratched classes that the afternoon session was done by 4pm and the evening session didn't get started until 7. This is really going to cut down on spectators. There's enough time in between that they're going to leave the grounds for dinner, heck, they could even go out to a movie and just not come back. If there were 30 minutes they would support the food stand at the show and stick around. This probably isn't something that will be changed this year. But I would encourage people to write their show committees, or get on the committee if you can and push these changes. If you're really that upset about it, boycott the shows that refuse to change and become more cost effective for the exhibitors.

    May 23, 2012 at 12:45 am | Report abuse | Reply

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