Florence's Day: A Taste of Tradition and Family Love

As I walked into Florence's restaurant, I was immediately struck by the warm and inviting atmosphere. The aroma of sizzling meat and fresh herbs wafted through the air, tantalizing my senses and making my stomach growl with anticipation. It was clear that this was a place where tradition and family love came together to create something truly special.

My host, Florence herself, greeted me with a warm smile and a firm handshake. "We cut these ribs so these are spare ribs or St. Louis-style ribs," she explained, as they were being prepared for the menu. "Hmmm, as this fried we have always been on the menu no my dad used to live with me and if that old and I have to go home and try to fix his dinner and so this is something I could fix quick he was 105 holy moley so we go from the lemon juice and vinegar into the water mm-hmm now this is gonna brine for a day long each day is better little longer the better so when he gets done we put the salt and pepper on it."

Florence's dad, who had lived with her until his passing at the ripe age of 105, was the inspiration behind the restaurant's famous ribs. She explained that she had to cook for him every night, and this dish became a staple in their household. "Now we're gonna make the house season five bad ribs specially struggling for Allah," Florence said, as she began to prepare the spices and seasonings. "This is the salt cornstarch there we go making powder pepper and then we put that all over the ribs yes okay and week Friday we have to 15 minutes how many come with an order Florence three or four who makes the laws around here."

As I watched Florence expertly prepare the ribs, I couldn't help but notice the sense of camaraderie in the kitchen. It was clear that this was a team effort, with each member working together to create a dish that was greater than the sum of its parts. "Oh my daughter thinks that she's the mother now and I'm the daughter are we gonna serve these with anything my four kids are okay I'm following the lead I know you're the boss," Florence laughed, as her team rallied around her.

With the ribs ready to go, Florence began to prepare the sauce. "We're gonna put all of these dry ingredients sugar take a little onion powder mm-hmm a little barbecue spice okay a little cumin little mustard we are a team look at us go flow yeah for the liquid smoke water or really bad moonshine now we'll go catch up we'll let this cook down and then when the ribs come out we'll get them with the sauce okay good that's tasty not too much batter nice and juicy all right the key was that you soak them in the vinegar got a nice little flavor from that how you like a sauce oh there's good tang in that sauce ma'am thank you I'm gonna have more fried ribs fry bread appetizer enjoy it's already a good rear boom when you put that battle on top of it it just takes it over the top everybody should try a fried real bright fine chicken right now and the hot grease your local food writer what is it about Florence's day the world moves really fast but it doesn't here Florence is always here I mean it's an inspiration for how good you can get if you take the time to do it that long when they ask what do you want I said I want your yam fried chicken you've never tasted something that is so moist so good and so flavorful what are we making now yeah I'm Fried Chicken I don't know what yam fried chicken means so I'm just gonna follow you when I first stick it and season it with salt and pepper and then we also have a little seasoning in the flour too how old are those dutch ovens they're math five six of them I don't think I've ever heard of anybody wearing out a Dutch oven I think you probably wore out some people that worked here I think they've been people that come to work here and that have had to go retire and you're still working yes and ask me all the time what I'm gonna repair I don't think that's gonna happen not so now some of the people that were kids over there you watch a while you quit I get mad I don't work anymore and where do you go nowhere I gotta try that not quick we're gonna make candied yams out of these bunch of cook games a lot of sugar ma'am you're in for a treat add some butter after a while didn't turn into third anything else we're gonna serve with this we got green cold drinks yes I'm gonna put these in the pot and then I'll pull all of this water in baking soda there's no sugar so chicken stock just put all of that stock in plain old fried chickens good for me but now we're going yam fried chicken we've already put I am from the pre-k I think the."

As I sat down to enjoy my meal, I couldn't help but feel a sense of gratitude towards Florence and her team. Their dedication to their craft was evident in every dish that was presented before me. From the tender ribs to the crispy fried chicken, each bite was a testament to their hard work and attention to detail.

But Florence's Day is not just about the food – it's also about the love and care that goes into every aspect of the restaurant. As I watched Florence expertly prepare the dishes, I saw a woman who was deeply passionate about her craft. She had poured her heart and soul into creating a menu that was both delicious and meaningful.

As I finished my meal and prepared to leave, Florence came over to thank me for dining with them. "Thank you so much for coming in today," she said, with a warm smile. "I hope you enjoyed your meal as much as we enjoyed serving it to you." And with that, I knew that I would be back – not just to taste the delicious food, but to experience the warmth and love that Florence's restaurant embodied.

"WEBVTTKind: captionsLanguage: enit's been about 12 years since we first came to OKC and we went to Leo's barbecue where he made that strawberry cake and he made the ribs you remember that all that was good but I can't figure out how I missed a joint that's been doing it for 67 years they've been doing this country cooking and they're getting known now for something called damn Fried Chicken oh that's right up my alley this is Florence's restaurant mother pork chops there's no place like Florence's in the heartland I have chicken and dumpling country classic it's like my grandmother would have fixed back in the day when we were kids how'd you find this place man this place has been around since the 50s which is wind Florence Kemp started cooking up her brand of Southern Comfort here at the age of 20 and she's still stirring the pot with the help of her daughter Victoria how many generations of families do you get coming through here we see fourth-generation customers I can't make you feel fantastic yes I was born and raised in the south and when I came here I knew I'd found the mecca fried rib appetizer the frat real truly a unique kind of experience it's a light breading it's not too thick the barbecue sauce is amazing what are we gonna make today five ribs like pork ribs yes how'd you know that's my middle name guy fried ribs Betty how do you want to start we cut these ribs so these are spare ribs or st. louis-style ribs hmm as this fried we have always been on the menu no my dad used to live with me and if that old and I have to go home and try to fix his dinner and so this is something I could fix quick he was 105 holy moley so we go from the lemon juice and vinegar into the water mm-hmm now this is gonna brine for a day long each day is better little longer the better so when he gets done we put the salt and pepper on it now we're gonna make the house season five bad ribs specially struggling for Allah this is the salt cornstarch there we go making powder pepper and then we put that all over the ribs yes okay and week Friday we have to 15 minutes how many come with an order Florence three or four who makes the laws around here Oh my daughter thinks that she's the mother now and I'm the daughter are we gonna serve these with anything my four kids are okay I'm following the lead I know you're the boss I like this make this water important okay gonna do for the water in the pot okay then we're gonna put all of these dry ingredients sugar take a little onion powder mm-hmm a little barbecue spice okay a little cumin little mustard we are a team look at us go flow yeah for the liquid smoke water or really bad moonshine now we'll go catch up we'll let this cook down and then when the ribs come out we'll get them with the sauce okay good that's tasty not too much batter nice and juicy all right the key was that you soak them in the vinegar got a nice little flavor from that how you like a sauce oh there's good tang in that sauce ma'am thank you I'm gonna have more fried ribs fry bread appetizer enjoy it's already a good rear boom when you put that battle on top of it it just takes it over the top everybody should try a fried real bright fine chicken right now and the hot grease your local food writer what is it about Florence's day the world moves really fast but it doesn't here Florence is always here I mean it's an inspiration for how good you can get if you take the time to do it that long when they ask what do you want I said I want your yam fried chicken you've never tasted something that is so moist so good and so flavorful what are we making now yeah I'm Fried Chicken I don't know what yam fried chicken means so I'm just gonna follow you when I first stick it and season it with salt and pepper and then we also have a little seasoning in the flour too how old are those dutch ovens they're math five six of them I don't think I've ever heard of anybody wearing out a Dutch oven I think you probably wore out some people that worked here I think they've been people that come to work here and that have had to go retire and you're still working yes and ask me all the time what I'm gonna repair I don't think that's gonna happen not so now some of the people that were kids over there you watch a while you quit I get mad I don't work anymore and where do you go nowhere I gotta try that not quick we're gonna make candied yams out of these bunch of cook games a lot of sugar ma'am you're in for a treat add some butter after a while didn't turn into third anything else we're gonna serve with this we got green cold drinks yes I'm gonna put these in the pot and then I'll pull all of this water in baking soda there's no sugar so chicken stock just put all of that stock in plain old fried chickens good for me but now we're going yam fried chicken we've already put I am from the pre-k I think the car Green okay good right in the sauce you go now you try bit all right you invented that what delicious really season your chicken well there's a lot of flavor in that pop I love collard greens nice and tender not mushy perfectly cooked chicken tender candied yams a new package deal fantastic I need that yeah fried chicken amazing tender and juicy on the inside the yam solice just made it so delicious and how about the columns I have them every time I tell me and I come here from two or three times really glad chicken I needed it 15 minutes ago I'm right behind so in OKC this is a must go to absolutely you have to try it all your taste buds just gonna come alive at one time you're a big personality you walk softly and carry a big stick yes I do yes I do I resemble that remark thank you very much for having me I really appreciate it thank you watch out for Florence she quit she'll be back youit's been about 12 years since we first came to OKC and we went to Leo's barbecue where he made that strawberry cake and he made the ribs you remember that all that was good but I can't figure out how I missed a joint that's been doing it for 67 years they've been doing this country cooking and they're getting known now for something called damn Fried Chicken oh that's right up my alley this is Florence's restaurant mother pork chops there's no place like Florence's in the heartland I have chicken and dumpling country classic it's like my grandmother would have fixed back in the day when we were kids how'd you find this place man this place has been around since the 50s which is wind Florence Kemp started cooking up her brand of Southern Comfort here at the age of 20 and she's still stirring the pot with the help of her daughter Victoria how many generations of families do you get coming through here we see fourth-generation customers I can't make you feel fantastic yes I was born and raised in the south and when I came here I knew I'd found the mecca fried rib appetizer the frat real truly a unique kind of experience it's a light breading it's not too thick the barbecue sauce is amazing what are we gonna make today five ribs like pork ribs yes how'd you know that's my middle name guy fried ribs Betty how do you want to start we cut these ribs so these are spare ribs or st. louis-style ribs hmm as this fried we have always been on the menu no my dad used to live with me and if that old and I have to go home and try to fix his dinner and so this is something I could fix quick he was 105 holy moley so we go from the lemon juice and vinegar into the water mm-hmm now this is gonna brine for a day long each day is better little longer the better so when he gets done we put the salt and pepper on it now we're gonna make the house season five bad ribs specially struggling for Allah this is the salt cornstarch there we go making powder pepper and then we put that all over the ribs yes okay and week Friday we have to 15 minutes how many come with an order Florence three or four who makes the laws around here Oh my daughter thinks that she's the mother now and I'm the daughter are we gonna serve these with anything my four kids are okay I'm following the lead I know you're the boss I like this make this water important okay gonna do for the water in the pot okay then we're gonna put all of these dry ingredients sugar take a little onion powder mm-hmm a little barbecue spice okay a little cumin little mustard we are a team look at us go flow yeah for the liquid smoke water or really bad moonshine now we'll go catch up we'll let this cook down and then when the ribs come out we'll get them with the sauce okay good that's tasty not too much batter nice and juicy all right the key was that you soak them in the vinegar got a nice little flavor from that how you like a sauce oh there's good tang in that sauce ma'am thank you I'm gonna have more fried ribs fry bread appetizer enjoy it's already a good rear boom when you put that battle on top of it it just takes it over the top everybody should try a fried real bright fine chicken right now and the hot grease your local food writer what is it about Florence's day the world moves really fast but it doesn't here Florence is always here I mean it's an inspiration for how good you can get if you take the time to do it that long when they ask what do you want I said I want your yam fried chicken you've never tasted something that is so moist so good and so flavorful what are we making now yeah I'm Fried Chicken I don't know what yam fried chicken means so I'm just gonna follow you when I first stick it and season it with salt and pepper and then we also have a little seasoning in the flour too how old are those dutch ovens they're math five six of them I don't think I've ever heard of anybody wearing out a Dutch oven I think you probably wore out some people that worked here I think they've been people that come to work here and that have had to go retire and you're still working yes and ask me all the time what I'm gonna repair I don't think that's gonna happen not so now some of the people that were kids over there you watch a while you quit I get mad I don't work anymore and where do you go nowhere I gotta try that not quick we're gonna make candied yams out of these bunch of cook games a lot of sugar ma'am you're in for a treat add some butter after a while didn't turn into third anything else we're gonna serve with this we got green cold drinks yes I'm gonna put these in the pot and then I'll pull all of this water in baking soda there's no sugar so chicken stock just put all of that stock in plain old fried chickens good for me but now we're going yam fried chicken we've already put I am from the pre-k I think the car Green okay good right in the sauce you go now you try bit all right you invented that what delicious really season your chicken well there's a lot of flavor in that pop I love collard greens nice and tender not mushy perfectly cooked chicken tender candied yams a new package deal fantastic I need that yeah fried chicken amazing tender and juicy on the inside the yam solice just made it so delicious and how about the columns I have them every time I tell me and I come here from two or three times really glad chicken I needed it 15 minutes ago I'm right behind so in OKC this is a must go to absolutely you have to try it all your taste buds just gonna come alive at one time you're a big personality you walk softly and carry a big stick yes I do yes I do I resemble that remark thank you very much for having me I really appreciate it thank you watch out for Florence she quit she'll be back you\n"