[♪♪♪] -Well, hi there, boys and girls.

-Oh!

-We knew you were comin', so we're standin' in front of the cameras.

[laughs] -[laughs] And we didn't bake a cake today.

-Sometimes we aren't.

You guys get haughty with us, and we deserve it when they yell at us like that.

But anyway-- -[both laugh] -Stag party.

-Yeah, we're havin' a bachelor party today.

What'd you think, we were gonna bring in a bunch of deer, male deer?

-I'm gonna make something called Polpettine-- -[Laban] Say that again.

-Polpettine.

-[Laban] Polpettine or what?

-Meatballs.

-[Laban] Oh!

-Meatballs.

-[Laban] Oh!

-Italian meatballs.

Perfect for a party of any kind and different than all those old, low-down Swedish meatballs that you've been eatin' for 40 years.

-I was waiting.

I was gonna throw that up in your face.

-'Cause I hate Swedish meatballs, you know that.

-I know you don't.

-But these are real tasty 'cause they have marjoram in 'em.

-Marjoram, uh-huh.

What kind?

Is it Blue Bonnet or one of those things?

-No, no, no, no, no, this stuff.

-[Laban] Oh!

[laughs] -This stuff.

[laughs] -[Laban] The herb.

-Here, you wanna smell some of it, huh?

-Uh-oh, I think you're in the wrong one.

Uh-huh.

-Oh, yes.

-I knew it!

Anyway, and I'm doin' fried scampi, the recipe of which was sent in by our little friend Dorothy Plymale out in-- or Debra.

Sorry, sorry, Dorothy or Debra.

[Larry] [laughs] Brain damage-- -Whatever your name is.

-is a terrible thing.

-Debra Plymale.

She's been writin' to us for years, good lady.

And she sent these recipes to us, and we picked this one to do.

So, Debra, this is your recipe.

And Dorothy, we love you, too, but I'm sorry we got you confused.

That's our friend.

-Now, you know, not anybody in TV land knows this but I'm gonna tell you anyway, just to show you how things go sometimes.

This was not supposed to be my recipe today.

-[Laban scoffs] -I was supposed to be [scoffs] doin' something with eggplant on today's show.

There is just one problem.

There is not an eggplant in the entire state of Virginia, much less to where we're located.

-Well, probably anywhere.

You know, as we are tapin' this show-- and it is on tape, of course, we're not actually live-- -[Larry] Oh, is it really?

I thought it was live.

-No, we're not out there-- right with you in [indistinct]-- -[Larry] Well, you feel live.

-and in Nome, Alaska, and some of those other places.

I'm sorry, we hate to tell you, but this is taped in Virginia.

But as we have taped it, we have come through some fierce and inclement weather-- -[Larry] Uh-huh.

-all over the East Coast, particularly in the South down there with all our pals in Florida, and it froze everything you got, didn't it?

Includin' the eggpant-- eggpant [chuckles] the eggplant, the green beans, and my new lips.

[laughs] -[scoffs] You need to have those things retreaded.

[Laban] Oh, they've been retreaded so many times-- -Oh, okay.

-they won't take it again.

[Larry] Meatballs, that's what I'm gonna make.

-Oh, okay.

-Is yours gonna be a long recipe or a real short recipe?

-Oh, no.well, it's tedious.

So let me just tell you what I'm gonna do.

I'm heatin' up some oil to a fiery hot temperature.

[Larry] Oh, that's a good shot.

[laughs] Why don't you just crawl under the counter while you're at it, Johnson?

-Well, I got to see-- I got to see what it looks like.

-[Larry] I'll swear.

-Oh.

Let me get it turned down here.

All right, I'm heatin' up oil.

-You know, you were supposed to fill out that form they have here at the TV station for when you're gonna-- -[Laban] What is that?

-Like when you're gonna bend down or move out of the camera, so they'll know that in advance, you see.

-[Laban] [scoffs] Oh, I see.

I'm sorry I didn't understand.

-There's a form for that now, but anyway.

-Well, anyway, so let me show what I'm gonna do.

[laughs] -[laughs] What're you gonna do?

-I forgot, I gotta get the shrimps.

-There are some people in Florida who told our program director that he didn't think we knew what we were gonna do whenever we got on air.

And he says, "That's true.

That's part of the charm of the program."

-Okay, done.

I mean, why-- -I thought it was real nice of our program director to say that.

-[Laban] --yeah, like that, to defend us and say that, yeah.

'Cause I mean, we don't know what's goin' on all the time.

-[Larry] No, we don't.

-But I mean, do you know everything that's goin' on in your house?

Do you know what your children are doin' right now?

I'll tell you but it is not a pretty sight.

-[Larry] Well, you don't have to get personal about it.

-Oh, they got some high-powered plastic wrap on this thing that defies belief.

Anyway, these are some-- -I forgot to comb my hair before I got on, so I just took care of it.

Yours looks right ratty today, too.

[Laban] Oh, I know I need a haircut real bad but I can't get-- - Oh, god.

Look at this ratty hairdo.

Look at this.

-But I can't get down to Mr. Steve, our barber.

-Mr. Steve.

[laughs] -[laughs] to get my hair cut.

I don't have time to get-- oh, you dropped-- tear it up, why don't you?

-Oh, [scoffs] unbelievable.

-It's bad enough somebody came in here since we were here last time and stole all of the paper towels.

-And now, I've broke the paper towel holder.

-[Laban] Thieves!

And now, he just broke the arm off of it.

-There it is.

That's much better.

Look at that.

-[Laban] All right.

Well, I got all these shrimps, and after Larry starts, we'll come back and I'm gonna start peelin' 'em and I'm gonna deep fry 'em in this fiery hot oil and then make a delicious sauce to go on 'em.

Hit it, Larry.

-Okay.

First thing I gotta to do is take just a little bit of milk, which comes in strange containers these days, and put it on the fiery hot fire.

It's about quarter of a cup, third of a cup.

Be nice if I looked at the recipe once in a while, but [clears throat] I didn't.

Then, we need to take a little breadcrumbs.

I--yo, I got one.

I need a fork, too.

Some breadcrumbs.

I have this ol' leftover English muffin, and I'm just gonna take it-- -Is that one I made last week?

-That's what I-- huh?

-Is that one I made last week?

[Larry] No, no, no.

It has nothing to do with anything you've ever done.

-[Laban] They were so good, they've all been consumed immediately.

-[Larry] Oh, excuse me.

-Well, blow us up one time.

[Larry] Now, what I gotta do is just take little tiny bits of pieces of it there and throw it in there.

You could use just plain ol' white bread if you want.

I'm just usin' leftover stuff, and I've done this, and it worked out real well.

So anyway, whoops, that's a right big piece.

Someone's gonna get a big wad of bread in their meatball.

Well, what can you do about it?

And take about a whole one.

I'm puttin' that on a hot fire.

While you're doin' all this, you may be wantin' to heat up some oil on another pan because you're gonna have to fry these meatballs very fast once you get the breadin' on the outside of 'em.

And I'll show you all that in a minute.

So I have that warmin' up on the other one.

Now, what we're gonna do is we're just gonna bring this to a quick boil.

And what you do is you take your fork, and you make a mush out of this.

-[Laban] I beg your pardon?

[Larry] Make a mush.

Mush ado about nothing.

Gosh, this whole thing is hot.

Hey, hey, hey, these people are sarcastic down here tonight.

You know, I watched our show last week.

It's the noisiest bunch of people I've ever listened to in my life.

-[Laban] I know.

They really have gotten out of hand.

-Somebody-- this is a true story-- somebody was watchin' the show with me and says, "What is all that junk in the background?"

And I said, "That's no junk.

That's Tommy Woods."

-[Laban] That's our crew.

Right.

[laughs] -Trash, maybe, but not junk.

All right.

-[Laban laughs] -[laughs] Why is this so hot?

There's something here that's so hot, I can't get my hands on it.

-[man] Is the grill on?

-Is the grill on?

If it is, it's gonna melt the end of my-- yes, it is on.

[laughs] -[Laban] How could it be on?

No, it isn't.

-It isn't hot.

-[Laban] What?

-Fool.

[laughs] Well, what you're gonna do is mash this up into a pulp, a pulp, P-U-L-P.

But they pronounce it "pup" here in the city from whence we come.

And you get that so that it's a nice mush.

It doesn't look very good but that's what you gotta do.

Now, take that and turn it off.

The reason you got to turn it off and set it off is let it cool a little bit, otherwise, when you stick your hands down in this-- and you will in a few minutes-- you will burn your hands completely off of your body.

So, put that over there and let that cool for just a couple of minutes while we start the rest of this.

But I'll tell you what, before I start the rest of this, Mr. Johnson has this important message.

-Thank you, Mr. Bly.

Please remember: Do not smack your grandmother-- -No, [laughs] that's not the-- -[Laban laughs] -that's not the message you're supposed to have.

I thought you have-- maybe want to show 'em what you're doin'.

-Well, I do.

-Well, what are you doin'?

-What I'm doin' is I'm peelin' these shrimps.

-[Larry] Oh.

-And let me tell you about if you've never done this at home, and there are lots of people that haven't, they're real easy to peel but they do leave a bad odor, a malodorous scent-- -[Larry] A malodor.

[scoffs] -on your fingers.

Thank you so much.

[Larry] How did you devein 'em, by the way?

Are you deveinin' 'em?

-Yeah, I'm just reachin' in here.

[Larry] You wanna show people how you devein 'em?

-This is "devein" and this is the "de knife."

[Larry] [laughs] And there's de camera and over here is de pan.

-Right.

Now, all you do is, you go down in here and you just kind of open it up right here along the top and you pull the vein out.

I'll show you how again.

Ooh, and they're nasty.

They get stuck all over you.

Let me pick out one of these big, fat ones here.

You just pull their little legs off.

[man] Now, hold it steady.

[Larry] There's a subtle cue from the floor.

[laughs] -I just feel that we've lost control of this entire operation.

-[Larry] We have, we have.

[laughs] I don't think we ever had control, to be honest with you.

-[Laban] All right, now.

[Larry] And top it all off, my VCR blew up.

-[Laban] You take your sharp little knife and you just cut him right down the back vein.

Ugh.

And then you look in here and you cut in about an eighth of an inch, and here's the vein.

-[Larry laughs] -And you lift it out.

-[Larry] Is that the vein or the mother lode?

I can't-- -[man] Ohhh.

-[Laban] Ohhh.

-[Larry] Ahhh.

[Laban] And you pull out that little vein.

And sometimes, you'll find it real easy, and sometimes, you won't.

That one didn't have much of a vein.

So, I'm-- [Larry] Didn't have much of a vein, did it?

-No.

I think I said that.

Anyway, I'll slice this-- -I'm washin' my parsley, if anyone's interested.

-I don't think anybody is.

Oh, something just-- oh, that was a pepper.

-Well, you know that grouchy old lady that used to write in about how I didn't wash the parsley.

She's interested.

-Now, when you get through with this recipe, your hands are gonna be corrupt.

They're gonna smell real bad.

And these shells, you need to throw these in the disposal just as quick as you can because they're gonna smell so bad if you put 'em in your garbage.

What?

-Well, Laban, I think perhaps we should spend a little less time talkin' about the negative aspects-- -Well, I mean, shrimp are delicious, but they do have this terrible odor if you let it go.

-[Larry] Oh.

Hm.

-So, ooh, that parsley smells all-- [Larry] Well, is that all you're gonna do?

-Well, I'm just gonna keep-- I'll make the sauce up here in a few minutes.

But right now, I'm just peelin' and fryin'.

-All right.

Here's what we do.

We take a pound of lean ground beef.

And we're gonna [scoffs]-- you know.

no, I can't get it open.

It's been hermetically sealed.

Put that in there.

You're gonna have to work this stuff with your hands, so make sure your hands are good and clean like Uncle Larry's are right now, okay?

Now, what we've done is we got about a tablespoonful of finely chopped yellow onion.

Put that in there.

That's a little more than it's supposed to be, but I don't really care.

I love lots of onion, I don't care.

Ah, about a tablespoon of chopped parsley, which I just washed and chopped up.

One egg.

boom.

Ah, a little bit of this-- how do you pronounce this?

Is this marjoram?

-[Laban] Hm-mm, marjoram.

-Marjoram, a little bit of it, just ever so gently.

And three tablespoons of parmesan cheese.

You can either make it freshly ground or you can have a fresh can, like I'm goin' to do.

Oh, boy, that did work real well.

[crew laugh] -[scoffs] Normally, you open these and this little thing pops out and this like stays on top.

Three tablespoons.

Well, I guess I'll have to go out and buy some more at the station's expense.

[laughs] [Laban] I don't believe I've ever seen anybody open a can like that.

[Larry] Well, I'm sorry.

We're supposed to have a little spoon or something.

There, I'll just put that back on and no one will ever know the difference.

-[Laban] Hm-mm.

-All right.

[Laban] So now we won't get to buy another can of it.

-Little pepper, it says fresh ground.

I forgot to bring my fresh pepper mill.

-[Laban] I swear.

-I'm sorry.

I'm just gonna use some regular.

There's no regular.

Let me have some of yours, please, which is probably some of mine anyway, so-- [Laban] No, it's been here, I swear.

-Has it been here?

That's what I mean.

I mean, some that we use together.

Just put some of that in there.

Peppy it up real good, I like lots of pepper.

There you go.

Now, get your hands-- oh, yeah, and you gotta put this in there, too.

So you take all the stuff now that you've done.

This is-- they call this the bread mush.

And you scrape all that out, put it down in there, too.

It's gonna give you a little base to sort of hold this thing together.

I need to do a little better job scrapin' that out.

And now, what you gonna do is work this ever so delicately, work it with your fingers.

Squeeze it around.

Try not to mush it up too much.

Just sort of work it around so that all the flavoring goes through the entire thing.

Now, what we're doin'-- yes, a little salt.

Thank you, Doris.

Just a little salt, poof.

Put that in there, too.

Make sure you get it all mixed up so that your onions and your pepper, your marjoram and all that stuff gets mixed up real good.

Now, what we're gonna do now that we've done that is we're goin' to take some breadcrumbs, unflavored, plain breadcrumbs, and just-- I've got stuff on my hands.

Excuse me.

Just dump some on the counter.

Let's get that back again.

At least it's clean.

Dump some of that on the counter because what you're gonna do is you're gonna roll these things in the breadcrumbs.

-[singing] Roll with it, baby.

-[Larry] Roll 'em.

Now, heat your oil up real hot 'cause you're gonna have to brown these real fast so they'll stay together.

Roll 'em about like that and dredge 'em through like this.

And just continue that process until you use 'em all up.

And then, in a couple of minutes, what we'll do is you'll put 'em in something and cook 'em for about 25 minutes on a low heat with some tomato sauce.

And I'll show you how it comes out.

Now, Johnson, it's back to you.

-Well, thank you, Lar.

-[Larry] [laughs] Mr. Bombastic.

-Hm-mm.

I think I'm grateful for it.

These shrimp are just cookin' up real beautiful.

-[Larry] They smell good.

-Yes, they do.

And they cook real fast this way.

You can kind of tell when they're done there.

They just get real shrimp colored.

And while that's goin' on, I'm gonna now cut four cloves of garlic up into some small pieces here.

And we're gonna make the sauce that goes with this.

And I have to have in this little fryin' pan a half a cup of olive oil.

Remember her, Popeye's famous girlfriend.

Oh, they're-- y'all are used to doin' that mostly when you're leanin' up against the car, aren't you?

[scoffs] [Larry] What are you talkin' about?

[Laban] Well, you know, they were givin' me the ten minutes signal and they were goin' like this, you know.

And it's usually, when they got their hands over against the car and the police are goin' like this.

-[Larry] Huh.

-That's called the side ten.

[laughs] -[Larry] I don't think any of us are gettin' any of this.

But that's okay, I'm sure it's fine.

-Oh, you get it out there, don't you?

[Larry laughs] -They not only get it, they've got it.

Now, I'm takin' these little shrimps out-- anyway, I got to heat up this-- back here on the back burner, this half a cup of olive oil.

Let me throw these shrimps down in here.

And to that olive oil, I'm goin' to add these four cloves of garlic that I have sliced up into little small bits and pieces.

And then, I'm gonna throw in some oregano with it here in just a little bit.

And some salt and pepper.

How are we doin' in there?

We're doin' fine.

And I'm continuin'-- now, let me tell you something.

I don't always devein the shrimp.

-[Larry laughs] -I'll tell you the truth, I really don't.

Do you do it at home?

-[Larry] Huh?

-I'm not talkin' to you.

I'm talkin' to my friends.

-Oh, yeah.

[laughs] [Laban] He does it at home, he does it-- -I was sittin' around last night, deveinin' the shrimp and talkin' to my neighbors, havin' a great time.

I'm still rollin' these things out, in case anybody is interested.

-[Laban] Oh, yeah, we're just thrilled to-- do you have your heat-- -Well, it takes a while to do this part of it.

-[Laban] Oh!

Well, you know, the Cook Sisters are here.

While we're doin' all these little slow stuff here, maybe we ought to bring them in.

[Larry] Well, I didn't know they were comin' by today.

Well, what a pleasure.

-Yeah, and-and maybe they could tell us a few little things here that we need to know about some instrument of death and torture that they've kept out there in their farm.

-Ho, Sis, it's so good to be out here in the fresh air.

-Oh, it is, it is.

-[coughs] Yeah.

Well, hey.

I brought something along to jog your memory.

Let me get it here.

Hah!

[laughs] -[Sister] Ah!

Oh, no.

I remember that.

That's what Uncle Marvin used to do to tickle you with.

-I used to chase you around the house with that.

-[Sister] Ohh.

-Now, you know what that is, Sis?

-I think the doctor used it when you were born.

-Right here, he pulled me.

Well, anyway, when you have a-- -Pressure cooker.

-[Tootsie] Pressure cooker with the cans in it, then you reach down there, and you grab those hot cans out with that.

-[Sister] Oh!

-And then, when you need to open the can, you do this, and it opens 'em right up.

-[Sister] Oh!

-It's wonderful.

It's good for your arthritis, too.

-[Sister] Yeah?

-[Tootsie] Yeah.

-You ought to know.

I'm Sister Cook.

-And I'm Tootsie Cook.

-And we're the Cook Sisters.

-Well, I'm still peelin' shrimp and fryin' 'em as fast as I can go.

And my garlic is cookin'.

Now, when that garlic begins to turn just a little tad, I'm gonna rip it right out of there or take it right off the heat 'cause you don't wanna have burned garlic 'cause it has-- oh, no, I've been told I can't say it, but another unpleasant taste to it.

[Larry] All right.

This stuff is hot.

Can I put it in here?

-[Laban] You go right ahead.

It's all yours.

-I think it may be-- I think it may be just a tad bit hot.

You gotta be careful because you don't wanna ruin yourself doin' this.

This oil has to be very hot.

So you gotta be careful when you slip that in there.

You don't want it to spatter out all over you or your cookin' partner because you and your cookin' partner may get grumpy.

Put those in there and they gotta be browned on all sides.

-[Laban] Ooh!

It is-- -Excuse me.

[laughs] [Laban] you're gonna put my eye out.

[laughs] [Larry] I didn't say it.

I didn't say it, all right.

And you roll 'em all out at one time so you can put 'em all in at once 'cause you can't do this in stages.

Well, I reckon you could but.

it's not the best thing in the world to do.

And the more you fry 'em on the outside, of course, the better the chances they're gonna hold together when they cook for about 20 minutes in the sauce, which you're gonna put 'em into here in a minute.

There you go.

And we'll just leave 'em there until it's time to turn 'em.

That's pretty hot, they'll be ready to turn in just a few minutes.

-Doris, I'm gonna need a bowl to put these in.

-[Larry] Boy, these smell good.

-Whoops.

-[Larry] I have the ones I made up yesterday in here.

And I'm gonna be servin' those in a nice little thing that you can keep hot at a party, any kind of party, stag party, whatever kind of party.

And it will keep 'em warm.

Here's your bowl.

-[Laban] Thank you.

-Well, look at these little garlic's just flyin' around in there.

Look like little crazy little bugs.

[Laban] And they got just-- went over just a tad.

You have to be careful.

You don't want 'em-- but they'll cool off here in a second.

[dishes clattering] And I'm just about-- I started out with a pound of shrimp.

Debra didn't tell us how many shrimps to do, so.

but they were havin' a special on 'em at the shrimp store.

How are your meatballs doin'?

-[Larry] Well, here you go.

So you turn 'em over.

-[Laban] Oh, yeah.

[Larry] They're gettin' done real fast.

Flip 'em over.

It takes a little time to do that.

Do 'em on the other side.

Now, I'll show you what to do with 'em from there here in just a second, soon as I get 'em all flipped over.

And it doesn't matter whether they cook inside at this point because you're gonna put 'em over top-- you're gonna add some tomato sauce to a pan and you can either do it in an electric pan to keep it hot until you serve it the way I'm doin'.

And when you do it, it looks like this.

-[Laban] Oh, how beautiful!

-Aren't they gorgeous?

Just full of gorgeousness, and get a nice shot of that overhead so that all the folks at home can be amazed and tell their friends about it.

There you go.

And just sort of turn 'em over once or twice in the sauce so they get sauce all over 'em.

And that's that!

And that's that!

Is the witch comin' along anytime soon or do we wanna have her in?

-[Laban] Oh, I think she's comin'.

Oh!

And we got to have the recipes, too.

Let me see what the witch.

-[Larry] Oh, that's great.

-.has got to say today.

-We'll do the-- well, that's fine.

That's fine.

[Laban blows] [laughs] -You witch!

All right, it says, "Hey, guys.

"We're sendin' Aunt Flipper to the nursing home next week.

"What can we cook for her before she goes to the land of oatmeal and prunes?"

And it's from Billy Sue Bumpus in Maraschino, Alaska.

-[Larry laughs] Billy Sue Bumpus.

-[Laban] Yeah.

-It's been a while since Billy Sue.

-[Laban] It is.

We haven't heard-- -Let's look at our recipes.

[Laban] Right.

[both] The Fried Scampi.

-[Larry laughs] - You gotta have oil for deep fryin', shrimp for fryin', about a pound, about a half a cup of olive oil, four minced garlic cloves.

[Larry grunts] [Laban] A teaspoon of salt, a half teaspoon of oregano and a quarter teaspoon of pepper.

-[Larry] Yes, you do.

And the Polpettine.

A third cup of milk, a slice of firm white bread, [gibberish] see it, a pound of lean ground beef, a tablespoon of chopped onion, a tablespoon of chopped parsley, an egg and a pinch of marjoram.

Oh, three tablespoons of pa rmesan cheese, vegetable oil, salt, freshly ground pepper-- whoops, sorry about that-- unflavored breadcrumbs and a small can of the sauce du tomato.

And that's it.

and you got 'em, they're ready to serve.

-Now, Bly.

-[Larry] Yummy.

-I've got my half a cup of olive oil and I'm gonna pour that over these fried shrimp-- -I need something to serve this, a tong or something.

-with the garlic in it.

And to that, I'm gonna pepper 'em.

maybe.

Here we go.

Put some pepper.

-[Larry] Ooh, they look good.

They sure do.

-[Laban] And we're gonna put just a little teeny tiny tad of salt.

Oh, and some-- [both laughing] [Laban] I felt like Fido there for a second.

[laughs] [Larry] Oh, that looks good.

I sure hope we get to eat it.

-Well, I think we might here.

And [scoffs] here we go.

-[laughs] Oh, just come straight on.

You'll be all right.

-Well, what a large serving dish.

-Well, it is.

-Oh!

-Well, you see, this is like a chafing dish, this is to keep it hot.

-Oh.

Oh, I see.

-See, steam comin' off it?

That's what's it's supposed to be all about, you see.

So you could serve this at your party.

-Well, now, lay it over there so that nobody can see what we got over here.

Let me-- -[Laban] Huh?

-Huh?

-Well, don't get uptight about it.

We're gonna be all right.

You'll make it.

-[Laban] Now, listen, Larry.

Take plenty of the shrimp 'cause you know they come in here like the Mongol hordes.

Everybody, just, y'all just keep your plates when this show is over because we're eatin'.

[Larry laughs] -Yes, sir.

Well, let me try these deveined and de delicious shrimp.

Mm-mm, they are wonderful.

This is one of my favorite dishes anyway, so I expected myself to love these things.

Aren't they good?

-[Laban] Oh!

These are fabulous.

Goodness gracious, we've gotten-- -[Larry] What, the meatballs?

Meatballs are?

-Uh-mm.

We have gotten stuff here that's so good it's a crime.

-Well, that's funny, and considerin' that this is just a substitution.

Mm.

-Mm-mm, mm, mm.

-Some of the best meatballs I ever had in my life.

I've had meatballs everywhere, but these are wonderful.

- These shrimps are out of this world.

They're heaven on earth, mm.

-We have a wonderful meal, and you're right.

First staff member that comes on this side of the cameras, pow!

-[Laban] Yeah, that's right, in the kisser.

[Larry] But anyway-- [laughs] -See you soon!

-Well, yeah.

Y'all take care and come back again, we hope!

[♪♪♪] [music fades away]