[♪♪♪] - Yeah.

- [both laugh] - It takes 15 minutes to read the title of this show.

[both laugh] Which is pretty good, I might add.

- Yeah.

- But I-I brought in some-some seafood a-a little while ago.

And it-it sprung a leak, and it's all over my car.

It's all over my fine-- just back from the cleaner's outfit.

And it is all over everything I'm fixing today.

- And yes, ladies and gentlemen, I, Laban Johnson, am here to tell you that my partner, Larry Bly, we all knew that there was something fishy about him.

But now, we can prove it by the old sniff test.

- Six cats followed me down the hall.

It's true.

- [Laban laughs] - The-- we-- being that we're-- we have a seaside motif going today.

I want to show you this extraordinary piece which was sent in to us by Ms. Dorathea Maria, one of our finest friends.

LABAN: She is the president of the Laban and Larry fan club.

LARRY: And this is a seashell rooster.

[Laban laughs] It is just absolutely incredible in every way.

LABAN: All made out of seashells.

LARRY: It really is.

And if you hold this up to your ear-- - [both laugh] LARRY: You'll get an earful of something unpleasant.

- You can hear the hen house.

[both laugh] LARRY: You can hear the hen house.

Isn't that nice?

- Ah-huh.

- We thought.

And then, of course, this has all been added by our lovely assistant, the very lovely Doris Ford.

- Doris Ford.

Who has brought out some fine pieces of candy, including these things that taste like some kind of cough Benylin, I think cough medicine-- - What-what?

- Covered in chocolate.

- What?

- What?

- Something about the Titanic's come back up again.

- Oh, my God.

Just put that down.

- I don't know.

But anyway.

LABAN: Let's get to the mail.

Kate Underwood-- where is she from?

Bristol, Virginia, has written in and wants all of the old recipes from previous shows.

LARRY: Oh, boy.

- Well, Kate, we love you, honey.

But that is utterly impossible.

But-- LARRY: No, it's not.

- --you could buy our cookbook and that does have all of the recipes for the first eight years of this show.

- Up until about ten minutes agoes.

[chuckles] "Dear Larry and Laban, I try to catch your television show."

Evidently, a lot of people have been catchin' it.

"I think yours is one of the best cooking shows on TV.

"I'd like to have the recipe "from show blah, blah, blah, blah.

"Corn pudding and nja-da-da-da-da.

Thank you so very much, Mrs. Edith Sawyers," believe it is.

"I patronize your somethin' on-- is one of my favorite stores."

Oh, bless your heart.

Thank you, a person that-that just looks after us and our sponsors.

LABAN: Ah-huh.

- We appreciate that.

- "To whomever reads these things.

"A couple of the boys and I were "passing through your town to Miami from New York "and we caught your show.

"At first, we were very pleased to see a show "with Italian dishes until the closing credits "when you implied that all Italian-Americans "were dishwashers.

"Italian-Americans can go very far in the world "and I intend to report you to the Mutual Association for Italian-Americans, better known as the Mafia."

[chuckles] M-A-F-I-A.

"And since I head this organization, "I usually get my way.

"The plan has been made to kidnap you "and make you cook for the family.

"It's an offer you can't refuse.

"However, before we send good men "to come and take you for a ride-- "I'm ordering the recipes for this show to make sure they're worth the trouble."

[chuckles] "You're worth the trouble.

Oh, and have a nice day."

[laughs] LARRY: Oh, that's nice.

- Hmm-mm.

LARRY: I'm sure we'll get 22 letters complaining about that letter.

LABAN: Yes.

- "Fellas, send one of the recipes you hatched last Saturday--" - [Laban laughs] - "November 14th," [chuckles].

Now this one.

LABAN: Yeah.

[laughs] - That's from Sylvia-- LABAN No, no, Larry.

Not-not-- no, no.

Wait.

You grew up on a farm.

- Yeah, that's a rooster.

- Roosters don't hatch eggs.

[laughs] - Don't hatch-- thank you very much.

We appreciate all your letters.

LABAN: Well, thanks, folks.

We appreciate-- let's go do these seafood recipes.

- I can almost hardly wait.

- Oh, I know.

I know-- you know, I just feel like, you know, you've been right to the sea, Bly.

[Larry chuckles] You can smell the sea in here.

- What you have here is your-your basic saucepan.

And a whole lot of other things.

I'm gonna do a-a pepper shrimp.

LABAN: Oh!

- A pepper shrimp is what I'm going to do.

LABAN: Pepper-- do you put a lot of pepper on it?

- And what I got to do, is I got to start out by squeezing a large le-mon into this pot.

And then, what I'm gonna do is-- no, I think I'm gonna do this first.

Before I squeeze it, I'm going to take just a couple of strips, just right off the outside of it.

That's what I'm gonna do first, because we're gonna need some of these strips in this recipe.

So, let me do that first.

Try not to get too much of that white stuff underneath of it 'cause it's real bitter and it's just awful.

Then just take a couple.

It says thin strips, I don't consider those thin strips but maybe I can thin 'em down here in a couple of minutes with my knife.

And then, what we're gonna do is, we got to cut this in two, and we're gonna squeeze that entire lemon in there.

And then we'll start adding some other things to it.

This should be a wonderful recipe but then, what can you do wrong with shrimp?

Not much, I don't think.

So, I'm gonna take a-- That's enough.

Now, we just cut that thing in half... and squeeeeze that into the saucepan.

Whoops, well, there go the seeds, that's the way it goes.

These little handy, dandy ones like I'm using right here is a little difficult to catch the seeds on.

One whole lemon, put that in there.

and then we're gonna follow that up with the yellow part of the lemon rind cut in strips, which I'm gonna cut a little bit.

And then we're gonna add some vinegar, about a third of a cup or something like that.

And that's all I'm gonna do for right now-- LABAN: Oh.

- Because I'm gonna have to start cuttin' and choppin' here in a couple of minutes.

Once we get this thing going, it really will not take an awful long time to-to get it completed.

Laban?

- Oh, thank you, Larry.

I just discovered a mistake here in the recipe.

LARRY: A what?

- What else is new?

It-- you have to cut up enou-- a little onion in this dish and I left it out of the-the ingredients.

- [Larry chuckles] - That's the way it goes.

Can't have 'em all, can you?

- I sure hope that Ms. Doris made a correction on-on that recipe a couple of weeks ago, where we-- where we called for a third of a cup of cinnamon or something.

I don't know what it is, but anyway.

LABAN: Ah-huh.

- I need a spoon very, very badly.

LABAN: Oh, well, you can have one.

- Ah, just in the worst possible-- oh, well, I guess I could use that.

I-I need to get these outta here.

LABAN: Now Larry, over here in my frying pan, I'm gonna put-- - I'm gonna need somethin' a little smaller than that, Doris.

Thank you.

LABAN: Three tablespoons of olive oil.

And it always pays with olive oil to get a good one and, you know, olive oil, for you health fans out there, and there are a lot of you out there-- 'cause you keep saying, "When are you gonna do some health recipes?"

Any recipe with olive oil in it is good for you because it is a mono-s-saturated oil-- a unsaturated oil and it-it helps eat up the bad cholesterol.

So olive oil is good for you.

That's recent.

They used to say it wasn't any good.

Now you wanna sauté-- LARRY: Ah, they should make up their minds.

LABAN: You wanna sauté a small chopped onion in about three tablespoons full of olive oil.

And the zest of a lemon.

And I'm going to just-- what I-I've got a little zester at home but most people wouldn't have that, so the-- just use a-a vegetable peeler on your lemon.

LARRY: I thought that was illegal to have a little zester at home?

- [chuckles] No.

LARRY: Oh, okay.

Yeah.

- She's been my little zester ever since she was born.

- [both laugh] LARRY: Born to be my little zester.

Hi.

LABAN: And anyway, just-- LARRY: How thin's these strips supposed to be?

- What?

Oh-- LARRY: These strips, how thin are they?

- Oh, you're doing a real good job on that.

- Well, if I get 'em too thin, aren't they're gonna like disappear and we'll accidentally eat 'em while we're eating this dish?

LABAN: No, no.

No, no.

No, they'll be alright.

- Hmm.

- And I've got my lemon peel here on the-- my chopping block.

And I'm just gonna chop it up real good-- with this fine knife.

And this works just as good as a little machine would.

And this has got be chopped up, minced real fine here.

I'm so proud of my knife technique.

It's getting so much better.

I'm not as good as Jeff Smith, but then...

I don't have to tell ya about that.

[chuckles] I heard that out there.

Alright, and your-your-- well, let's see.

Now, we got to have a little bit of garlic here.

I'm gonna let that-- the oil... why do they put stuff in packages that are so hard to get into?

It's beyond me.

I gotta have a couple of cloves of garlic minced, if I can get to it.

LARRY: While you're doing that-- - Alright.

- Let's-- let me show you real quickly here.

I have added in there those little thin strips of lemon peel.

And there's an entire-- the juice of an entire lemon in there.

And now what I'm gonna do is, add about a third of a cup of what is called flavored vinegar.

And I just picked one, you can.

I mean, you may have a favorite because this is to do with fr-- shrimp.

I got some garlic flavored wine vinegar, thought that was real nice and put in a... well, that sure is a piddly little amount, but, you know, that's so-- you don't accidentally do it and get a big ward of it you don't want.

I'm just going ahead, and I'll be here until reruns on this.

Well, that's alright.

I just-- LABAN: Well, you may be here that long anyway.

LARRY: Just... LABAN: How much you gotta have?

LARRY: Just dribble it in there, ladies and gentleman.

LABAN: Well, you could-- you could pull that little plaster thing out with your fingers?

LARRY: Oh, I don't want to 'cause I'm gonna use it at home later on at the station's expense.

So I'm not gonna ruin a good thing.

LABAN: Oh.

[chuckles] - [woman laughs] - Thank you.

[chuckles] I'm no fool.

I've been to this program before.

There you go.

Now, we're gonna start heatin' that up just a little bit.

Just a little.

And while you're heating it, and then I'll shut up and let Dr. Jay get on with his misery over there.

While you're doing that, now we're gonna start chopping up these beautiful, beautiful, green, red and yellow peppers.

And I want you to see this.

This is as big as my head.

Well not quite, but almost.

And just as pretty and rosy as my cheeks.

LABAN: Big head.

Big head.

- That pretty?

That really is almost a piece of art, isn't it?

Anyway, I've got-- you-- we got green ones, forgot my colors there for a minute.

Red ones, and yellow ones.

We gonna chop 'em all up right now.

So that's gonna take a while, and while I'm going through all that, we'll go back to Johnson and see if he's doing anything worthy of this program.

- Yes.

LARRY: Right now, Laban.

- I have now chopped up two cloves of garlic and put in the pan with the little small onion.

LARRY: Ooh, that smell is really good.

- And I'm going to have some parsley.

And I need-- oh, a half a cup of chopped.

So let me just... LARRY: Ooh!

Somebody's been sharpening up on these knives.

Harold, been in touch with these knives recently?

Boy, I wanna tell you, these Fords keep us going.

I sort of like having a Ford in my life.

LABAN: Oh, gimme a break.

And don't gimme a free one.

Alright.

LARRY: No, these things are real sharp, they're doing very, very well.

I'm afraid I'm gonna remove knuckle number three here if I'm not careful what I'm doing.

But I am just chopping... LABAN: Well, that's alright, if you do, you can replace it with the one on your head.

[laughs] [all laugh] LARRY: You know, Laban?

- Yes, Larry.

[chuckles] LARRY: I believe that as each week goes by, you get just a little ruder.

[Laban laughs] - Now, you throw a half a cup of chopped parsley over here in this mixture with all of this mess here.

It looks real good.

Now we're gonna have to add-- LARRY: You know, there are people whose humor only comes out in a negative sort of way.

- Ah-huh.

That's me.

LARRY: Don't you be one of those, Mr. Johnson.

- Why?

Why not?

- 'Cause it doesn't look good on you.

LABAN: Oh, shoot.

[chuckles] Now-- - I'm just continuing along.

- I've got all of my onions, garlic and parsley, and lemon zest.

Now, I'm gonna juice this lemon for a fare-thee-well.

LARRY: Oh, there's a nasty spot on this thing.

It's a good idea to look 'em over some times.

Juice that thing.

Ooh!

- There sure is a lot of seeds in this baby.

LARRY: True, there's a lot of choppin' on this baby.

Ahh, alright.

[sighs] - Now you got to put all your lemon juice in here but not your seeds.

So I'll try to get on back.

LARRY: I think I better goose this up a little bit.

And we'll be here into the next show.

Which we probably gonna be here anyway, but it's-- you know, I ought to finish this one before I start the next show.

[Larry chopping] - Alright now, I've added my lemon juice in here with this fine mixture.

And I gotta add some wine.

[chuckles] A-ha-ha.

Well, shoot, I can't even get it open.

- Now I'm movin' on to the yellow one.

[chuckles] LABAN: To the what?

- For those of you who got real tired of the green pepper-- LABAN: Oh.

- I'm going on to the yellow one.

Now, I'm gettin' ready to-- LABAN: Oh, good.

- Chop it into little bitty pieces.

Real pretty yellow.

LABAN: Holy moly, I just remembered, I've got to put the spaghetti in here if it's gonna be fit to eat.

[Larry chopping] - Where is it?

Here it is.

[chuckles] LARRY: I swear.

- Where is that sizer?

LARRY: Oh yeah, we have a new invention.

- Well, that's alright, that's alright.

LARRY: A new spaghetti sizer.

Well, that's alright.

- Don't worry about it.

LARRY: We'll just approximate it the way we used to do before we had a big expense account on the program here and could afford a spaghetti sizer.

- Now the spaghetti is cooking.

LARRY: You know, I've never used one of those at home.

- And that sauce is... LARRY: Have you?

- Oh yes, I have.

They're wonderful.

LARRY: Do you really?

- Hmm-mm.

LARRY: I just kind of guesstimate on it.

And I'm not too bad at guesstimating either, really.

Not bad.

If I must say so myself.

And I must 'cause no one else is going to.

Well, I'm continuing on with this yellow one here.

And we're starting to just get things boiling on top of the stove, just a little bit.

- Now I'm going to add a cup or a half a cup, how much?

Half a cup of white wine.

LARRY: How much?

- A half a cup of white wine in there.

Into my sauce, and it's just doing real good.

LARRY: Oh me.

Chop, chop.

LABAN: And drizzle this around here, just a tad.

And the final thing, I got to have a can opener, Dor.

Is, I got a can of baby clams and this...?

LARRY: Oh no.

- Yes.

- How terrible.

LABAN: And they'll pay for this.

- Baby clams, it's terrible.

- Gee whizz, Larry.

Ooh!

The... [chuckles] Oh, Doris can't find the can opener.

Oh, this is gonna be a real good clam sauce with-- [Laban laughs] LARRY: And ah!

Laban's going to attempt this-- open his can with his bare lips.

DORIS: [indistinct] use this.

[laughs] LARRY: There we go.

- [laughs] Oh no.

LARRY: Nothing like planning, and that's nothing like planning.

[chuckles] WOMAN: [laughs] [indistinct].

LARRY: Well, what can you do?

You know, I mean, sometimes we get on the air, boys and girls-- LABAN: Oh, it's too late now.

LARRY: Why is it too-- oh, I guess it is, isn't it?

Of course, you could open it from the bottom if you wanted to?

Just drain it out and turn it over.

[Doris laughs] LABAN: Shoot.

DORIS: [indistinct] buy a can opener.

[laughs] - Now I'm gonna add this-- maybe.

This can of clams.

[Larry chopping] Come on, out of there.

Come out.

Come out.

Come out, I say.

WOMAN: No!

No!

[Larry chuckles] LABAN: Oh, what a mess.

LARRY: Oh my, my, my, my.

[Laban chuckles] You know, I'm not gonna let it scare me that we only have ten minutes in this program, and I'm not even a quarter of a way finished with this recipe.

- Well, I'm gonna be finished here if I can get the clams out.

LARRY: [chuckles] I find myself-- Get the clams out.

- [Laban laughs] LARRY: Give-give me a fork.

Give me that.

LABAN: Oh wait, they're coming out.

They're coming out.

I told you.

- [woman cheering] - [applause] LARRY: Those little babies.

[chuckles] They don't want to mess with it.

LABAN: Oh, Lord.

LARRY: Alright, ladies and gentlemen, I'm adding the red peppers in with the green and the yellow peppers, and that's all just going along real well there on top of the stove, I'm tellin' you.

And now I'm gettin' ready to put an onion in there, which I should have done about 15 minutes ago, but I forgot to.

And there's only one of me and 7,000 of you.

So, I'm gonna chop that up now, put that in there.

And that's all I'm gonna do for a while.

Ain't that pretty?

That's a lovely dish 'cause it got all those different colors in there.

Lovely.

If your TV is tuned-- oh Lord, I have chopped up-- look at this, Johnson.

[Doris laughs] I accidentally turned the thing over and chopped it up with the-the thing still on it.

LABAN: Oh, no.

LARRY: I wish I'd left that in there and he'd have got that thing.

LABAN: Oh, how unpleasant.

- [Doris laughs] LARRY: Yeah.

Not a bit as bad as that time I fed you that rubber stopper from out of the-- LABAN: [indistinct].

- Hamilton Beach, or whatever it was.

Well, I'm chopping up some onions.

Now I'm just gonna rough cut 'em.

Boy, I'm telling you, we're getting rougher all the time here 'cause [chuckles] we're running out of time.

LABAN: I'm trying to get my water hot over here again.

LARRY: Alright.

That goes in there too, this is gonna be a wonderful raw dish.

[Laban laughs] It really is.

One of the best we've ever made up down here.

Should step that up a little.

Now what you do at this point is we're gonna add some shrimp and I just got some of these old things from out of a can.

And I'm gonna stick 'em in there too.

And we're gonna cover that.

All of those shrimp in there.

We're gonna cover that up.

Now while that is covered, I-I'll put a little seasoning in there.

I got me a little-- this is, I think, just a little Old Bay Seasoning which is kind of nice.

And sprinkle some of that down in there too.

Alright.

Just put a little of that in there.

A little, keep going.

Keep on puttin' it in there until it hurts.

Alright, put that in there.

Cover that stuff up.

Now, while that is covered tightly and hotly-- - I need a big spoon.

- We're gonna take two-- a-a head-- ears-- heads-- ears of corn.

And I'm gonna shuck 'em.

- Two heads of corn.

[chuckles] - Two heads of corn-- [chuckles] BOTH: Are better than none.

- And-and this is just ordinary old yellow corn because yellow corn is a lot cheaper than the white-- what's that stuff?

That queen stuff.

What's it called?

LABAN: Silver Queen.

- Silver Queen.

Silver Queen.

LABAN: Silver Queen.

- I thought it was a Queen Elizabeth corn but that's right, Silver Queen.

And it's a lot cheaper.

So get the yellow corn if you want to save a little money on that.

And what I'm gonna do here in a second, I do not have that fancy little piece of equipment that Johnson has that I like so much, that you just rake it around on there.

And just ream that stuff of off there.

So I'm just gonna take an ordinary knife down the-- Down the side of it.

[chuckles] LABAN: What was that?

- It went down there and joined a lot of other things that's been there for a long time.

And we're just gonna take this now.

And-and-and just kind of-- LABAN: Including former staff members.

LARRY: You see?

And just kind of take that right off there, like that.

Alright?

Oh yeah, there are a lot of former staff members down there.

Excuse me, I'm tryin' do this for the camera angle, and it's going everywhere.

It's best you don't see it.

So anyway-- - [Laban laughs] LARRY: Two of-- it's not a pretty sight.

You want to see the recipes or are you finished with yours, Johnson?

Or what the-- where are we on the show?

LABAN: Oh, I'm finished.

Yeah.

We-we could see the recipe.

Yeah.

LARRY: Let's see the recipes.

[Larry clears throat] LABAN: [clears throat] Oh, the white clam sauce, I see.

The juice of a lemon.

The zest of a lemon.

A small onion, that's not on there, but remember to put it in.

A half a cup of white wine.

[chuckles] Three tablespoons of olive oil.

A half a cup of chopped parsley.

Two or three cloves of-of garlic, minced.

A 12-ounce can of chopped clams and their broth.

Not to mention the pasta that you put over it.

One-time baby.

LARRY: The pepper shrimp.

A pound of medium shrimp peeled, and deveined or just go on ahead and get those packaged things, save yourself a lot of time.

A lemon.

A medium onion chopped, and one each of red, green, yellow peppers chopped.

And two ears of corn with the kernels removed which I am doing right now.

Discard the cobs.

I thought that was a real neat thing.

Flavored vinegar and optional seafood seasoning which we've put in.

And I'm gonna put this corn in here too.

Should have been in there a long time ago but that's the way it goes.

We're just gonna have to pick through this meal as best we can-- - [Laban chuckles] - And see if we can find anything that's cooked.

[both laugh] That's going in there.

I could have prepared it in advance but-- nah.

It takes the adventure out of it.

Now we're gonna take that around in there a little bit.

You reckon that's got enough seasoning in?

I don't know.

I'm gonna put a little more in there, I'm just real worried about it.

Okay, now... LABAN: I'm worried about my pasta.

LARRY: I'm finished, I'm happy to say.

You're worried about your pasta?

- Yeah.

LARRY: I heard he was-- - I don't know.

For some reason, this water just won't boil.

LARRY: I heard he was getting better.

[both laugh] - We may have to leave this stuff to next week and show everybody.

[laughs] - I-I-- this may be one of those rare programs where we never get to taste anything.

- [Laban laughs] - But I'll tell you one thing.

You know it's good.

You know it.

LABAN: Yeah, we-we have every reason to believe so.

- It would have to be if it were on this program.

- [both laugh] - Oh, well, I guess-- because I smell like shrimp.

LABAN: Oh, well, I think we ought to get Ms. Witch to come in at this point.

- Alright.

- And let's see what some of our highly intelligent, sweet and wonderful, gentle, kind viewers have got to say.

A-- - Boy, that was close.

- Oh, she's flyin'.

- Ooh.

- Come here, honey.

- That was a close one.

- You so ugly.

- Yeah, done.

- There she goes.

Well, "Dear men, Barbara says that I am nuts "because I want to put relish on everything "from hotdogs to lamb chops.

"Could you guys make some relishes?

"Barbara, by the way, is my pet parrot.

We talk together quite often."

- [Larry chuckles] - "Please don't read this letter on the air be--" oh, "because Norma, my wife is very jealous of her."

LARRY: Uh-oh.

- "And it's signed Big Bill Avian of Bluebird, New Mexico."

LARRY: Ah, nice one.

- Well, Big Bill, next week we'll do relishes.

LARRY: Yes.

- And we'll probably still be eating this mess.

[laughs] - Maybe-- you know, the stuff still looks a little stiff layin' in there.

- Well, no.

It's limp.

- Let's-let's give her a try here on air.

Give her a old sling up on the old thing there and see what she does.

I had a kid tell me the other day that he loves this part of the show.

- Let's see.

- [man laughs] - It ain't done.

[laughs] - I think it went on my back.

- But it ricocheted-- Right, it is.

It's stuck across your fanny.

[laughs] [both laugh] LARRY: What do we do now?

- What?

LARRY: I said what do we do now?

- Hunt.

[both laugh] Well, I'll tell you one thing.

- What?

- We're not gonna eat this.

[both laugh] If you think I'm eating that stuff raw, you're crazy.

LARRY: Well, the-the-- - Well, it's getting there.

In a little while, it'll be on.

- If this one just had... could we just have like 15 more minutes?

LABAN: [laughs] And look this-- now this sauce-- this beautiful clam sauce, is red-- this white clam sauce is ready.

LARRY: Well, let's taste it.

Let's just taste the clam sauce here.

LABAN: It's done to a turn-- oh, Lord, now everybody in-in America will write in, they're upset.

LARRY: Oh, I don't care.

We're the ones-- we fixed it for ourselves.

If I can't put my lips on it, the heck with it.

The heck with it.

- Hmm.

[all laugh] - No, it's good.

It's nice.

- It's really excellent.

- It really is.

- A great sauce.

It'd be even better over the pasta.

[laughs] - Hmm.

Hmm.

Hmm.

Hmm.

Hmm.

It sure would.

- Real tangy.

Yeah.

LARRY: Real zesty.

And now, [chuckles], I'm gonna try one of these.

The shrimp are done.

I mean, they're pre-cooked shrimp.

LABAN: Yeah.

- I'm gonna try some of this stuff.

I think it's-it's done except for the corn.

And hey, you can eat corn raw, ladies and gentlemen, it won't hurt ya.

LABAN: You can.

They do it on the Victory Garden all the time.

LARRY: Everything else in there is done except for the corn.

Hmm.

- Hmm-mm.

- That's really good.

I'm gonna-- I'm gonna eat the whole thing.

I kind of like it.

It is, it's real good.

LABAN: Well, it's not bad.

I just wish we'd had more time.

LARRY: Hmm.

Hmm.

Hmm.

- Why does this always have to happen to us?

Can you believe that here we are and we can't even go to the dining room and eat?

But the-- my pasta is really al dente.

You might break a tooth on that, one of your canines.

LARRY: Yeah, it is al dente, alright.

I'm gonna stay all away from it.

Is what I'm gonna do.

LABAN: Well-- - This shrimp thing is pretty good.

If we just had a little bit more time, we'd be alright.

Well, listen, we gotta go.

We've had such a good time.

Good bye.

- Oh, we have.

Hmm.

[♪♪♪]