[♪♪♪] -Well, it's magic time again.

Well, look at you in your little poodle apron.

-I decided I wanted an apron on because I'm already getting flour all over myself.

-Well, you look like you're getting a little paunchy there too, the way that thing is.

-Perhaps I shouldn't have it up there.

[laughs] Get it under my roll.

Taping a new show today, ladies and gentlemen.

-Oh, get out of town.

-I'm sorry, I just had to.

-That's ridiculous.

-I saw it-- look at this.

Is this--?

-"Please do not-" -Are they a little subtle around here these days?

-[Laban] Uh-huh.

-Can you see it?

-[Laban] Uh-huh.

Yeah.

-Hammerstrom.

Look at that.

"Do not put glass bottles in the freezer."

What's that all about?

-[Laban] Well, we never do that.

-What's that all about?

-We are not guilty of that.

-Why are they so huffy about it?

-[Laban] Oh.

-[Jim] Because one broke.

-Oh, because one broke, Jim said.

-[Laban] Oh.

I had a bottle of non-alcoholic wine froze and broke in my refrigerator, not even in the freezer.

-Get you a good deal on some pickles.

[laughs] -Oh, get back in there with those things.

Good grief.

What are we doing today?

Let's get the witch in here.

-I'm going home.

I don't have-- oh, maybe I won't.

The witch is here.

-And she's not coming back.

-Take your time, Mr. Johnson.

[chuckles] -Well, I am.

"Dear gentlemen, do any of the other folks "who work on your show cook at all?

"One might imagine that they are probably turned off by your shenanigans."

-[Larry scoffs] -"Are we right?

Yours truly, Clara Bell of Snively, Utah."

-Well, I guess.

What's it mean?

-Well, Doris, you know, is over in the foreign lands.

-She is in-- -She and Harold are in Paris, France.

-Paris, France.

I tell you, we've got to start working on the other side of the cameras.

I think they're going places.

-[Laban] They are.

And there's no telling what she'll bring back.

'Cause you know, Doris is-- Doris is very brassy.

She'll ask for anything.

She's liable to ask for a piece of the Eiffel Tower.

-Well, who knows?

-And so she'll be back with us next time, but... -But we have a secret person coming in later on.

-[Laban] Yes, we do.

-And we can't tell you who it is.

Just joking.

-[Laban] Yes.

But, uh-- -Oh, I'm doing chicken gumbo.

[Laban] Well, I'm doing some kind of sweet potato mess.

-This is called The Day Before Payday Chicken Gumbo.

[laughs] [Laban] Oh, so you've got to run it cheap.

-Sent in by Jacqueline Marie Sandole of Philadelphia, Pennsylvania.

And the first thing I've got to do, and I'm not doing very much, so I hope your recipe takes up a little time.

[Laban] All right.

No, mine's real short.

-Oh, I'm sorry to hear that.

We'll be doing a little dance and fandango here after a while.

-[Laban] Uh-huh.

-We'll have to run some kind of movie trailers or something.

[Laban] Well, I brought some extra material.

-Is this thing getting hot?

I've got to take some olive oil and coat the bottom of this pan.

-[Laban] Mm-hmm.

-A little bit more, I think.

I'm gonna make a roux.

-[Laban] All right.

[Larry] All right?

Which is sort of a paste.

-You'll roux the day.

Right.

-[Larry] Sort of a paste.

But I've got to heat it up real good.

You don't want to put your flour in there until it starts smoking a little bit.

[Laban] All right.

Well, while you're doing that, let me do something over here.

This recipe is for Sweet Potato Casserole, sent in by Tipsy of Bluefield, West Virginia.

-[laughs] Tipsy.

-That's what they put on the letter, Tipsy.

And if you lived in Bluefield-- never mind.

-A couple of jokes.

[laughs] A couple of jokes got in my [indistinct].

People gonna start-- -No.

We don't want to start doing West Virginia jokes here on a Virginia show.

You start with two 16-ounce cans of sweet potatoes.

Now, at the time of the year, which is the spring, when we're taping these shows, you can't find canned sweet potatoes in the grocery store.

I went to the biggest one in the whole area.

And sure enough, they only had one kind of sweet potatoes and it was yams.

And you start by putting them down.

And the cans incidentally are 15 ounces, not 16 ounces, naturally.

And you put them down into the-- -We get a lot of that, don't we?

-[Laban] Yep.

Into a casserole.

And-- Oh.

This is another one of those recipes that you can do it right out of your pantry if you've got stuff like this saved.

[Larry] I have done some fine rice and brought along with it.

This is the boil-in-bag rice.

Best stuff ever invented besides gasoline maybe.

And I love it.

And I fixed this yesterday because at the end of this recipe it says, if you have some leftover rice, you may want to either serve it on it or throw that in there too.

So, we'll just throw that in there, is what we'll do.

-[Laban] All right.

-I boiled this up yesterday afternoon for us, fresh.

There it is.

-[Laban] And now I'm gonna put in a cup of honey.

Honey.

And I had to get this kind that came in a bear.

Oh, and it's been sealed.

-For your protection.

-Mm-hmm.

I don't know.

[indistinct] -No.

You'll never get it open with your bare fingernails.

It takes a claw hammer to open these things.

Well, that's amazing.

-[Laban] Mm-hmm.

-[Larry] Just amazing.

-And don't forget it.

All right, this is a cup of honey.

And Larry, if you need to do something just-- [Larry] No, no, not really.

You know, I'm just thinking about going home.

[laughs] [Laban] You know, it's funny.

I heard some-- -You know, my recipe is so short that I just kept my car running.

It's running out on the lot right now.

-[Laban] Uh-huh.

-I'm waiting for this oil to heat up a little bit.

-[Laban] Oh.

-And this is one of our slow stove days.

-[Laban] Is it on?

-[sighs] It's plugged in.

It's, you know, there's a big old wire going back through the studio, so I think it's on.

Now you gotta sift-- and it's very important that you sift.

Yeah, it's getting there.

All right, you got to sift a little flour into this.

Oh, that's perfect.

Well, now I have besmirched the good name of this fine stove and it's working just beautifully.

Just beautifully.

And what we're gonna do is brown this.

Brown it real well.

And that's gonna take a while.

-[Laban] Yeah.

[Larry] I don't know how much to put in, do you?

-Yeah.

I'd put in a little more.

-Yeah, that's not enough, is it?

[Laban] Well, that's a cute little sifter.

[Larry] That's Tootsie's old sifter.

I inherited that, God rest her soul.

She left me that.

It's the only thing she left me.

[laughs] Just a joke.

Just a joke.

-Oh, how terrible.

She's rolled over in the grave again.

Oh.

-[Larry laughs] Oh, if she did that every time I said something untoward, she'd be twirling all the time, 24 hours a day.

-[Laban] Well, I expect she is.

-[Larry laughs] Listen, if she raised me and made it through-- and she did-- [Laban] Your other aunts won't even speak to you.

-[Larry laughs] Well, anyway.

-Just treated Treva so bad.

-Yeah.

You gotta kind of keep this stuff moving around.

And what, you make this thicker than a [stutters] You know these dentures.

I don't know what-- -[Laban] I know, they're not good.

-Oh.

I got those ones you buy from television, you know, that doctor that comes on.

I don't have dentures.

I really don't have dentures.

But anyway, what I'm trying to say is a roux is much thicker than a gravy.

-[Laban] Mm-hmm.

Yes.

-Theoretically, at least.

-It's the basis for the gravy.

-It's the basis for the gravy.

That's right.

-[Laban] Could I borrow your measuring cup?

-[Larry] Mm-hmm.

Yeah.

-[Laban] Lare... -[Larry] What?

[laughs] [Laban] Your, uh... your highlights are getting right high on your head.

[laughs] -Are they sticking up?

-[Laban] No.

-Oh, don't get a close-up.

Don't get a close-up, please.

[Laban] I just think that maybe the roots are beginning to show.

-My roots are out of control, aren't they?

Reminds me of another friend of ours, but we won't mention any names on the air.

-No, we'd get in trouble.

-We'd get in big trouble.

Oh, this is turning beautifully brown.

Beautifully brown.

Now, while that is browning, I'm gonna open up some smoked sausage.

You know, down in N'awlins, one of my favorite cities in the whole world and absolutely the best city to eat in anywhere.

Down in New Orleans, when they make a gumbo or something like this, they use something called Andouille sausage, which is a very special sausage.

-[Laban] Mm-hmm.

-I couldn't find any of that at that low-down grocery store that I shop at.

You're lucky if they even have any kind of such things.

Does this need to be thicker, do you think?

-[Laban] Yeah.

-I think it does too.

I'm having a little problems with my roux, folks.

-[Laban] Well... -I'm afraid I'm...

It's not quite thick enough.

-[Laban] There you go.

That'll do it.

-Yeah.

That ought to do it.

Oh, look at that.

Isn't that pretty?

-Well, I'm sprinkling a cup of coconut over my sweet potatoes.

-You know, I'm just thinking of putting some bacon in there and just making a gravy and eating it over biscuits.

It'll be a lot simpler than this recipe.

You got to watch that pretty carefully.

This is a very hot, hot stove right now.

-[Laban] Yes.

-So anyway, I'm gonna chop up some sausage-- [Laban] But you wanna make sure the flour gets cooked.

-That's right, cooked, or it'll taste real floury.

-It'll have a bad taste to it.

-Yeah.

So, I'm just gonna chop up some-- I have some sausage here.

What cut off?

[Laban] It did get kind of quiet.

-So noisy there for a while.

And don't forget, of course, we have a special guest coming in.

A secret guest coming in here very shortly.

[sighs] This is about to wear me out and I haven't done anything.

Now, you're supposed to also chop up about two pounds' worth of chicken-- -[crack] -And Hammerstrom is cracking his gum again.

[indistinct] -[Laban] Uh-huh.

-And because we do this show in real time, with no stops or edits, it requires 45 minutes of cooking time.

So, I went on ahead yesterday-- where is it?

I virtually can't...

There it is.

I went on ahead and pre-cooked the chicken, so all I have to do is chop it and throw it in there today.

I think that I'm probably gonna have to take that off of there.

-I think your roux is done.

-I think it is right where it needs to be.

-[Laban] Done for.

-And I'm gonna get it over there until I get finished with my chopping.

Isn't that pretty?

-[Laban] Mm-hmm.

-Smells good, too.

-That's a lot of sausage.

[Larry] Well, it is right smart.

Perhaps I shouldn't have put all of it in there.

[laughs] I just-- I was talking.

-[Laban] Mm-hmm.

-I'll just take this little piece home for the children.

Okay, now I also have to... what?

-It was supposed to be a pound.

-How much was that?

[Laban] It looked at least like five to me.

I don't know.

I'm just kidding.

-[indistinct] [Laban] All right.

Well, now I've added a cup of coconut.

Now I'm going to put in a cup of pecan pieces sprinkled in here.

Here's the cup if you need it.

-[Larry] Thank you.

I'm chopping an onion at this point.

This is the chopping part of the show.

-[Laban] Finally.

-It's always boring.

[Laban] I need a cup of pineapple, crushed.

And I got crushed.

I was-- I had trouble with the pineapple shelf several times lately.

-And I'm also gonna chop up this chicken breast.

This is skinless, boneless, everythingless chicken breast.

-[Laban] Tasteless.

-Tasteless, gumless.

And I'm gonna chop that up to put it in there.

Normally you would cook this chicken in there and the juices from the chicken would be a part of the sort of the gumbo stock.

But as I say, I sort of had to prepare this one a little bit in advance.

So, I went on ahead and did it this way.

And we'll be assembling all of this momentarily.

But I just have some chopping that needs to be done first.

-All right.

Well, I've got my pineapple in, and-- [Larry] Well, it's not a very complicated recipe.

[Laban] No, it's real easy to put together.

-[Larry] Even you can do it.

-We'll see if it's any good.

I believe I should have drained the sweet potatoes, but it won't make that much difference.

[Larry] Well, yeah, I think I would have.

[Laban] But you just mix it all up real pretty and nice.

And you have to bake it until everything is heated through, and I'm gonna do it in the micrometer oven.

-[Larry] Oh.

-[Laban] Ooh.

If I can lift it.

[Larry] Well, while he's doing that, I'm gonna put this roux back on the stove and I'm going to add the secret ingredient.

Which is a can of beer.

-[Laban] What'd you say?

-A can of beer.

And five cups of water.

Give or take a few cups.

Put that in there also.

-What kind of beer did you use?

-Uh...

I don't know.

Why?

-Just regular?

-Just, you know, regular old beer.

Just some old stuff I had laying around that nobody wanted.

-Well, I think-- -I'm gonna start adding all this stuff now.

-While you're doing that, why don't I give my recipe.

-Okay.

Why don't you?

-All right.

The Sweet Potato Casserole from Tipsy in Bluefield.

You need two 16-ounce cans of sweet potatoes, a cup of honey, a cup of pecans chopped, a cup of grated coconut and a cup of crushed pineapple.

You mix it all together and heat it until it's thoroughly warmed all the way through.

And that's my recipe for today.

-You know, I don't think this pan's big enough.

[laughs] I think I've got too much food in here.

I'll never be able to move it around.

Now, we've got to add to that a little bit of garlic.

How much?

A right smart.

Not really.

-[Laban] [indistinct] [Larry] A chopped onion, a large clove of garlic.

[Laban] Garlic.

[Larry] One for Mama.

And also, a little cayenne pepper.

-[Laban] A fresh hot pepper.

-And we're also gonna add a quarter teaspoon of cayenne pepper.

And a fresh hot-- oops.

-[Laban] Ooh.

-The greatest of plenty on that.

Burn your lips off on that one.

Well, it's a much bigger thing than it's supposed to be so I don't think anyone's gonna, like, die or anything.

-[Laban] Mm-hmm.

-You want to read my recipe?

I got too much to do.

[Laban] Yeah, let me read Larry's recipe.

The Day Before Payday Chicken Gumbo.

One and a half cups sifted flour, olive oil for the roux.

And then for the gumbo, a large onion chopped fine.

[Larry] I sure am glad I bought this big pan.

[Laban] A large clove of garlic chopped fine, a can of beer, five cups of water, salt to taste.

One fresh hot pepper.

One pound sausage cut up in quarter-inch slices.

Two pounds of chicken cut up and a quarter teaspoon of cayenne pepper.

[Larry] I brought the peppers in pre-chopped because I didn't want to mess with them today.

[Laban] Well, that's perfectly all right.

Just do what you want to.

-I'm gonna go ahead and chop on those a little bit.

[Laban] While you're doing that, let's run the Cook Sisters in here.

-All right.

Fine with me.

What are they going to talk about today?

Do we know?

-[Laban] Who knows?

-Never know.

-[Laban] They were whispering down in the dressing room a little while ago, so we'll find out.

Tell them to watch your step here.

[Tootsie] Hey, Sis.

Sorry, I was a little tough on ya.

-Just stay away from me.

You hit me on my nitroglycerin patch.

-Oh!

On your what?

-[Sister] Just terrible.

-[Tootsie] Oh, that's awful.

Well, I see all those old gnarly stains on your hand from cooking.

You know what you can do to get rid of those awful, horrible, gnarly stains on your hand?

-Yeah?

-Just rub a raw potato on them.

-Well, you don't say.

Will it cure the damson stain?

-No, but it'll get rid of that mold you got, and-- -Oh, all right.

-[Tootsie] --a couple of warts, but I always think you get what you deserve.

Well, this is Tootsie Cook.

-And I'm Sister Cook.

-And we're the Cook Sisters.

-Now, this stuff is supposed to cook for about 45 minutes, and obviously it isn't.

But everything's pre-cooked anyway.

And I have chopped up some peppers and I'm gonna put those in there at this point.

And isn't that just real pretty?

-[Laban] Well, it is.

-Now, if it just would cook a little bit.

It's just sort of settin' there.

-[Laban] Well, the nice thing about both these recipes is that they don't-- essentially everything is already cooked, and all you're doing is warming it up.

-[Larry] Yeah, that's right.

-[Laban] So, that's a big plus.

[Larry] But look at this.

It's thickening up already.

It's thickening very beautifully.

-[Laban] Mm-hmm.

-[Larry] But you know, a part of preparing this would be sort of frying the chicken in that roux and, you know, with all that flavor going through and searing it real good.

But I think it's going to thicken up real nice just in time for the big doo-dah day.

-[Laban] Yeah.

-[Larry] We're gonna have our secret person coming in here momentarily.

-[Laban] Yeah.

-[Larry] Hint, hint.

-[Laban] Yes.

-Oh, she's on her way.

-[Laban] Good.

-And don't forget now, fix some extra rice.

I was gonna throw that in there, but I don't believe I'll be throwing that in there.

There's no room to throw that in there.

[Laban] Oh, you could get several spoonsful in.

-You think I should put it?

-[Laban] Yeah.

-I was just going to put it-- are those bowls what we're gonna be serving this in?

-[Laban] I reckon, yep.

-I was just gonna put some in the bottom of the bowl.

You know, I've seen it done that way in restaurants.

-[Laban] Okay.

-In the highfalutin' restaurants you can do that.

Well, as you know, the very lovely Miss Doris and Harold are in Paris, France.

And so they cannot be with us today, not even by satellite.

-No, we couldn't afford the satellite hookup.

-We couldn't afford the satellite hookup, so.

[laughs] We just barely could afford the ones we use on the air.

So anyway, we have somebody that you hear a great deal about.

And in fact, you hear her voice, but you never, very seldom ever see her.

And she is the lady who actually directs our show, actually punches the buttons.

It's the lovely Miss Carol Jennings.

-Hello.

-How you doing?

-Pretty good.

-Now the big secret here is we all wanna know, we're just, you know, the Inquirer wants to know-- -Mm-hmm.

-How can you be directing this show and switching cameras around while you're s-- some kind of remote-control device on you?

-Yeah.

Television magic is what it is.

It's a big secret.

-I actually understand we have Mr. Batcher in the back.

-Yes, yes, our vice president of programming.

-And he certainly is keeping us going.

-Mm-hmm.

Mm-hmm.

-It's all right, John.

One, two, three.

One, two, three.

Keep that in mind.

What did you do?

-This is something called Frog-Eye Salad.

-Oh, yes.

-Oh, yes.

-Frog-Eye Salad.

-From Mary Johnson of Madison Heights, Virginia.

-Mm.

-[Laban] It's bad enough people are going out and ripping the legs off the poor old things.

-[Larry] Taking their eyes out.

[Carol] Well, this has got a very unusual type of macaroni in it that looks sort of like frog eyes.

I'll hold this over the bowl, camera four can get a startling shot of it.

-Oh, that's real attractive.

-[Carol] Yeah.

And it starts off-- well, I won't show that.

Very small macaroni, needless to say.

-Actually, I think it looks more like fish eggs.

-Yeah, I think so, too.

-Yeah.

-Now, do you guys have any idea how to say the name of this macaroni?

Because I don't have a clue.

-Well, let me see.

-Well, Mr. Johnson is our resident expert in pasta-ology.

-[clears throat] That is, oh, acini di pepe.

-[Carol] [laughs] Okay.

-[Larry] What'd you say?

-Acini di pepe.

-[Larry] Acini di pepe.

Didn't he used to appear on the Sullivan Show?

-[Laban] Uh-huh, he did.

-He used to be a little puppet, I think.

-[Laban] A little chihuahua.

-Oh, I'm sorry.

I'm sticking that in your eye.

-Mm-hmm.

Well, put my eye out with it.

-I'm trying to-- -[laughs] -Borrow one of your lines.

-[Laban] [laughs] Oh, no.

-Trying to stir and do that too.

-Well, you want me to hold it?

-No, I'm gonna cut it off because it's ready.

[Carol] Okay.

Okay.

Well, this takes a cup of the macaroni, two cans of mandarin oranges.

It doesn't say what size, so I got the small ones.

Half a cup of sugar, three eggs beaten, two cups of miniature marshmallows, a 20-ounce can of crushed pineapple, two and a half cups of water, which I cut down, or otherwise this would have been a bowl the size of a swimming pool, two tablespoons of flour, and eight ounces of frozen whipped topping.

And what you do is you cook the macaroni and drain it.

Drain the fruits, but put the juices in a pan and mix that with the flour and the sugar.

-[Laban] Oh.

-And you make sort of, it's almost like a custard mixed in there with that.

-That is just so pretty.

-[Carol] And then after you've got your custard, mix that with the fruit and the macaroni, then put the whipped topping and marshmallows in and you're ready to go.

[Larry] How long did it take you to make this?

-We don't want to talk about that.

-[Laban and Larry laugh] -It took two tries to get this stuff to thicken up.

-Did it really?

-Yeah, it did.

-So you had to do it twice.

-Mm-hmm.

And finding the ingredients on a holiday weekend...

It's a spring holiday, folks, where people eat a lot of marshmallows, oranges, and pineapple.

-Mm.

-I got the last bag of marshmallows on the shelf.

-Now tell me the truth, which side of the cameras would you really rather be on?

-That side.

[laughs] -Nah-- isn't she a natural?

Let's give her some applause here.

She's wonderful.

-No.

[laughs] See, I even have Doris' shirt on here.

-Do you really?

And poor Doris is running around in Paris, France, without a shirt.

-Oh, no.

-Well, it is Paris, you know.

-I'm going to get out of your-all's way and go back to my post.

-Go back there and punch 'em buttons.

-That's right.

-Make America safe for television.

-Yeah.

She's running around over there with Harold.

God love him.

I don't know what's gonna happen to him.

-Now I want you to look at this, Mr. Johnson.

Am I good or what?

I mean, is that beautiful?

Isn't that gorgeous?

-[Laban] That is really nice.

Really is.

-And if you slow cook that, I mean, just look at that.

It's gotten real thick and creamy.

It really has.

-[Laban] Oh, that's amazing.

[Larry] And if you just slow cook that for about 45 minutes, all those flavors will just meld together in there.

What I'm gonna do for presentation purposes, now you can just take this and dump it on in there if you want to, but I think it's pretty full, so I'm just gonna take some of the rice and put it in the bottom of the bowl, of each bowl, like so.

And then I'm just gonna put this in on top of it.

This has got to be good for you.

I mean, this is wonderful stuff, I think.

[Laban] Wouldn't you love to know where somebody came up with a recipe called Frog-Eye Salad?

-[laughs] Well, someone was just sitting around one day and thought of it, I guess.

[Laban] Didn't have anything else to do.

-And there it is, real pretty.

Real pretty.

Absolutely pretty.

-Let's go over to the table.

-It won't take us four minutes to eat it, but what the heck, we have no choice.

So anyway.

There's that and that.

Now I'm gonna take this poodle thing off.

I'll be back.

-[Laban] Let me... give you some sweet potatoes... with some of the sauce in it.

-Well, doesn't it look pretty?

Although it is right runny and juicy.

I think you probably should have probably taken the thing and drained it.

-[Laban] Yeah.

And then how about serving me some of the frog eyes?

[Larry] All right.

Would you like a right frog eye or a left frog eye?

-[chuckles] One that doesn't have a cataract on it, please.

-Oh, isn't it pretty?

[laughs] There you go.

-Thank you so much.

-Well, that certainly is interesting looking.

-Well-- -And what is this pasta called?

-Acini di pepe.

-Puccini di pepe.

Hmm, yeah.

Never heard of it.

-Well, we'll see what this mess is.

-Now, I'm gonna try this stuff.

Well, [laughs] let's refer to it as a mess.

Hmm.

Another 45 minutes, it might have had some flavor to it.

-Mm-hmm.

-It's pretty good, though, don't you think?

-Yeah, actually it is.

I think, you know, if you cooked your chicken in this stuff, you probably would-- -Mm-hmm.

Mm.

I need a napkin.

-Could I have one?

-[Larry] Yeah.

-[Laban] Mm.

-Paper towel.

Well, that's real interesting.

Your sweet potato dish.

How could it not be?

-Well, it's got all kinds of-- -It's got all sorts of good things in it.

Wonder why it calls for canned stuff?

-I don't know.

And you know, now, you and I both would use fresh sweet potatoes if we're doing at home.

But sometimes, when you don't have the fresh sweet potatoes or something, it's wonderful to be able to open up a can of stuff and do something with it.

Mmm.

Well, that's pretty good.

-Well, Miss Carol ought to come out from behind the control panel more often and do some cooking for us because she did a mighty fine job.

She may have had to do it twice, but she did a beautiful job of it.

Isn't that nice?

-[Laban] Mm-mm.

-Of course, I know it's enough to send you into a conniption fit.

All that sugar.

-I won't be eating too much of any of this.

But you know, this is sort of like a rice custard.

-Mm-hmm.

You're right, it is.

-With mandarin oranges.

-Well, it's a penny for your thought.

-Mm-hmm.

-Whatever.

Penny.

Whatever.

Well-- -Let me try some of this.

-Oh, you must be kidding.

-How much time do we got left?

-We couldn't possibly have one more minute.

-Oh.

But we do.

-Well, tell me a story, Johnson.

-Well, I'll tell you a story and I can.

What'd you cook for your big Easter dinner at your house this year?

-Well, I did the German potato salad.

-Hmm.

-Makes no sense whatsoever, but it was real good, and I cooked out on the grill for the first time.

It was a wonderful day, beautiful day.

I didn't cook potato salad on the grill.

Who brought these flowers, by the way?

-Doris.

She brought 'em last week.

-What are those?

Are those snapdragons?

[Laban] I think it's called a pocketbook plant but I'm not sure.

-Oh, a pocketbook plant.

-Well, I had a pork tenderloin.

-[Larry] Well, good for you.

-It was delicious.

-I'm real happy for you.

-You know, you can eat that with heart trouble.

The tenderloin.

Very little fat.

-Ah.

Well, hey, listen, it's just been so much fun.

Bye.

[♪♪♪] [music fades out]