[♪♪♪] -Well, I will.

-Well, I hope you do.

-Yeah.

-Oh, there are people who have just joined us here right in the middle of our conversation.

-We've asked you time and again to knock before you come in.

-Knock first, please.

It's so embarrassing.

It really is.

Thank heavens, I didn't have anything hanging in the kitchen of an untoward nature.

-Right.

No, I'm so glad to hear that.

Just-- -[laughs] -Oh, you're so bad.

-I know.

-Well, what are we doing today?

-I don't know.

Only the witch could tell us that.

-All right.

-If she'd just fly-- -Speak of the witch and there she is.

-She's here right on cue.

-Here, you read it.

-All righty, and witchy woman says, witchy woman-- [reading] "Dear guys, what's a kugel?"

Kugel, kugel.

[reading] "My daughter, Missy, has to do one in Home Ec "and we've never heard of it.

"Missy never pays attention and is, therefore, ignorant as that well-known hot place."

-[laughs] -[reading] "She's 16, so I'm sure you understand."

She's as ignorant as that hot place.

I sort of messed that up a little.

[reading] "Answer.

Here it is.

A kugel is a Jewish word.

"Kugel is German for ball or cannonball, "here refers to a type of pudding.

"One version is made from grated raw potatoes "which are mixed with egg yolks, grated onions, "baking powder, salt and pepper.

"Whipped egg whites are folded into the potato mixture, "which, topped with breadcrumbs, is baked in the oven.

Another version is made of noodles and vegetables and--" -CREW MEMBER: [sneezes] -LARRY: --and they cause you to sneeze a lot.

-LABAN: Uh.

-[reading] "And both are usually served with boiled or roasted meat."

Well, we've just learned a great deal.

-Yes, and I'm, I'm so glad the witch took the time to look this up in the food dictionary.

-Because it turns out we're all three doing kugels today.

-Yes.

-I'm going to do one called Another Kugel.

[laughs] And perhaps you should have done yours first.

Sent in by L. Sirota of Willingboro, New Jersey.

Never heard of that.

-And I'm doing, uh-- where are my glasses?

What'd I do with-- -We're doing searching for glasses.

Kugels.

-Well, anyway, uh, I'm doing, uh, a Cottage Cheese Cornflake Kugel.

-Yes.

-And it was sent in by Adele Goldfield of King of Prussia, Pennsylvania.

-And the very lovely Miss Doris will be by later on.

She's just, just came in on her bike.

Or was it the broom?

-[Laban laughs] -Sent in by Harriet S. Gruber of Philadelphia, Pennsylvania.

It's Passover Kugel.

-Oh!

-All three of 'em look beautiful, because I was checking it all out before we got on the air.

-Mm-hm, they do.

-Hit it.

-All right.

Two eggs go into a bowl... instead of down the back of Larry's neck.

And, uh, we're going to beat 'em up with... another ingredient here in a minute, after we beat the eggs up.

But you have to beat the eggs up first.

And I'll do that with my whisk.

And then this is the Cottage Cheese Kugel, so this is the place the cottage cheese goes.

So, we're going to take a 16-ounce container of large-curd cottage cheese.

And if you just hold your mouth right, it'll come right out in one fabulous big-- -LARRY: Wad.

-LABAN: --wad.

And then you mix the cottage cheese and the eggs together.

And that's all I have to do right now, and it takes a little while, so Mister Bly, hit it.

LARRY: Well, the first thing I have to do is start some boiling water, and I got that stuff boiling right over there.

And then you, you, you take these real fine noodles-- those are very fine noodles, little tiny ones like that.

And that's exactly what they're called-- old-fashioned egg noodles, fine.

It has the word written right on the bottom of the package.

Fine, it says.

-LABAN: Could you use, uh-- -LARRY: There.

-LABAN: --angel hair spaghetti?

LARRY: Uh, I imagine you could use about anything you wanted to.

-LABAN: Mm-hm.

LARRY: Anyway, take that and throw it in there in accordance with the package instructions, and that's a whole bag of it, which is about, uh, eight ounces and put that in there and you do it according to the package instructions, which is four to five minutes.

And because these are so fine, you know, probably four minutes will be the greatest of plenty.

-LABAN: [sings] They're so fine.

-LARRY: And not only that, but you're going to be baking 'em anyway, so even if they weren't done-- you know, chances are you could even start out-- well, no, you can't 'cause you got to mix it with other stuff.

I was gonna say, you know, some recipes today, they just say throw the raw stuff in there.

But this is not one of those.

And so, we're going to boil that for five, four-five minutes.

And then mine sort of starts out the same way that Mister Johnson's starts out.

We have to start out by taking three eggs and whuppin' up on 'em real good, real good.

Three of 'em.

And because you're going to be mixing this in with something else, it's a good idea to mix it separately and that way you make sure that you've got 'em all done up just like they're supposed to be.

And go ahead, Johnson.

-LABAN: All right.

Now, after you've mixed your egg yolks and your other stuff up, and here it is in this bowl right here, real pretty pale yellow, you just let it alone for a little while and you take yourself a Pyrex, dish or one of the other ovenproof dishes, like this.

It can be a square one-- I did mine in an eight-inch square one that you'll see in a little while, and melt a couple of tablespoons of margarine in the bottom of it, and then cover the bottom with corn flakes.

Yes, you heard me-- corn flakes.

-LARRY: What'd you say?

-LABAN: Corn flakes.

They're wonderful.

-LARRY: [laughs] I love 'em with no sugar on 'em.

I just think they're wonderful.

-LABAN: And-- well, too bad.

This has got sugar and cinnamon.

-LARRY: Oh.

That's terrible.

LABAN: I used about a half a cup of sugar, or a third of a cup of sugar, and two tablespoons of cinnamon.

So, you got a cinnamon sugar-- LARRY: You know, I think that, uh-- LABAN: --and you want to sprinkle that all over your cornflakes.

LARRY: --cornflakes are such a utilitarian type of a meal.

LABAN: Mm-hm.

They are.

They're just-- LARRY: And they're also useful for a lot of different purposes.

LABAN: Mm-hm.

You can do all kinds of things with 'em.

Now, this is so quick that [laughs] I, I think I will-- should I go on and, and do some more?

-LARRY: Uh-- -This is-- LARRY: --no.

Uh, let's, uh, let's keep it a big secret what you're gonna do now.

-All right.

-Anyway, I've taken three eggs and beat 'em all up.

And now we're going to go to a bigger bowl, ladies and gentlemen, a bigger bowl, and you're gonna put that in there.

-LABAN: A big bowl.

-And then the next thing you're gonna do is take your noodles off.

Do you think it's been three to four minutes?

LABAN: It just seems like it has but it really hasn't been.

-Well, it really seems like it's been in there for 20 or 30 minutes at this point.

-LABAN: Two, Doris says.

-Has it only been two?

My timekeeper.

Okay, well then, we'll go on ahead and premix some of this other stuff.

Two cups of milk go into this.

There you go, put that in with your egg mixture.

And then you just kind of diddle around for a while and then, uh, half a cup of sugar goes in there.

-[Laban hums] -Seems to me like it has an awful lot of sugar in it.

-LABAN: Yeah.

-But that's what it calls for, half a cup of sugar.

LABAN: These are definitely sugary recipes.

-They really are.

Half a cup of sugar goes in there.

And a teaspoon of vanilla goes in there.

A teaspoon of vanilla.

I don't have one here, so I'll just estimate-- there we go.

Teaspoon of vanilla, I think that was a little more than, but that's okay.

And sort of mix that around, make sure you get your sugar distributed pretty well.

And then we'll come back and put some of the other stuff in it directly.

-LABAN: Okay.

Now, with-- I'm-- got my cornflakes and cinnamon sugar on 'em, and now I'm going to put in the contents of this bowl, which is the cottage cheese and the eggs.

Come on out of there, you bad boys.

All right.

And-- LARRY: Make sure you get it all out of there.

LABAN: Well, we're very carefully gonna spread out the cottage cheese and the eggs.

-Do you like cottage cheese?

-LABAN: Yes, I do.

LARRY: Good.

I'm glad to hear that, because you're so persnickety about some things like beans and stuff.

I didn't know whether anything that was lumpy-- -LABAN: No.

Oh, no.

-LARRY: --like cottage cheese would bother you or not.

-LABAN: My distaste of beans comes from the consistency, the mushy kind of stuff, but cottage cheese, especially the large curd, is firm.

-[timer sounds] -LARRY: Hello?

-Oh, there's the phone.

-LARRY: Oh!

Well, it's time to take the noodles off.

So what I'm gonna do is I'm gonna take 'em back here in the sink and drain 'em right now in a big colander that I have.

Put those back there like so.

And we'll just wait for 'em to drain thoroughly.

Go ahead, Mister Johnson.

-All right.

Well, now we're going to pour on another layer of, that's right, corn flakes.

LARRY: Ooh, that looks good.

It really does.

-LABAN: Well, it better be.

-LARRY: Looks good.

LABAN: And I'll get rid of the cornflakes.

It's a large-- ooh, fell over on my glasses.

Now we will smooth out the corn flakes and give it another go with the cinnamon sugar.

-LARRY: What are you doing now?

-I'm putting cinnamon sugar on 'em.

-[Larry laughs] LABAN: Any fool can tell what I'm doing if they're watching, so I'm not gonna-- -LARRY: Well, we have to-- -LABAN: --discuss it like a, uh, ball-- or tennis tournament.

-LARRY: Well, I agree, but you know, when you just stand around and don't say anything, what happens is the compression system on the audio chain-- -Oh, give me a break, Lucille.

-LARRY: --goes way out of whack, and then next time you speak, it just knocks the thing off the air.

[laughs] -Yeah!

Like that!

-It's a very technical thing.

-Uh-huh.

-Anyway.

-Well, anyway.

-Is that it?

-Well, not quite.

I have one more layer to go.

-Thank heavens.

We'll save that for a couple of minutes from now.

-Yes.

Larry, it's all yours.

-Thank you.

Well, now what I have done here is I have taken the noodles and have thoroughly-- -LABAN: Upside your head.

-[laughs] have my noodles.

See, these little bitty ones, and I have just thoroughly drained 'em.

And take 'em and put 'em in there and mix 'em around real, real good.

And then you've got to put some cottage cheese in this one also; eight ounces of creamed cottage cheese.

That's a little bit more than eight ounces, so I'm just going to use about half of that.

And mix that all around.

Now, simultaneous to all of this, concurrently with everything else that you're doing in the kitchen, you should be taking a large bowl-- this thing is hot, I had it in the oven.

Whatever you're gonna bake this in, your casserole dish or whatever, uh, if, if it's a metal one, just set it on top of the stove and turn the eye on real low and put just a little bit of margarine in it and melt it.

Otherwise, today I just took this glass one and put it into the, uh, put it into the, the thing, the-- -LABAN: The oven.

LARRY: --the oven, I think they call it.

And I turned it on and I melted the margarine across the bottom.

Just a little bit, just, uh, a whole tablespoon.

LABAN: Or you could put it in, like I did, in the microwave.

LARRY: You could put it in the microwave.

There's many ways you can go about doing this, all of which are terribly, uh, wonderful and mysterious.

Now, here's what you do.

Now make sure that you get all this-- you don't, you don't want this to happen.

You don't want a big wad of this stuff-- -LABAN: No.

No.

-LARRY: --uh, to come up like that.

So make sure you smush it around pretty good so that you have mixed it in perfectly.

Now what you do at this point is take it and put it in the dish that you're going to bake it in, like so.

And in a couple of minutes, we'll come back because there's a very special something that goes on top of it.

The special thing.

Johnson?

-LABAN: Well, I'm gonna do my special thing over here on the top of it-- uh, just little dots of margarine.

I'm, I'm using about three tablespoons of margarine, and I am dotting over here.

Easier said than done, kemosabe.

Oh!

We'll get over there, don't...

This-- uh-huh.

Now we have the... the lovely Doris Ford is coming in later on, and she talks so slow that she will take up much of this time.

LARRY: Johnson, are you dotting the butter?

Or you actually semicoloning it?

-LABAN: I-- no, this is put on with-- as a dot.

-LARRY: Oh, okay.

-LABAN: Let me just-- -LARRY: I trust every one is formed perfectly.

-LABAN: Well... Do we have the Cook Sisters today?

LARRY: Well, we got lots of things but I'm just-- LABAN: Oh, good.

LARRY: I'm just enjoying watching you fill time.

LABAN: Well, I'm so glad.

You can throw that away.

LARRY: Uh, so, well, that's just wonderful.

LABAN: And now, you bake it for, uh-- -[Larry laughs] -25 minutes to a half an hour at 350 degrees.

Let me go over the recipe with you.

LARRY: Oh, please.

LABAN: You use 16 ounces of large-curd cottage cheese, two eggs lightly beaten, sugar to taste, cinnamon to taste, and cornflakes to spread.

Simple, easy, nothing to it.

Even your goofy little son could do it at home.

So, just go ahead, kiddies.

You can do this yourself.

It's easy to do, and it tastes real good.

-Okay, now the next thing that goes on mine is, uh, we have, uh, some graham crackers.

And it doesn't take quite a whole pack of these, a whole block of these.

I've discovered that's really just a little too much.

About a half a pack of these will do.

And then that means that you get to use up the rest of the milk [chuckles] by eating the remainder of 'em.

I'll take those home... or I'll probably just share 'em with the staff.

But anyway, now what we got to do is, is smush 'em up real good.

And I have brought along a... little rolling pin, and just make sure you mash it up real good.

And what we're going to do is we're going to take this and it's going to become the topping.

You're just gonna take it and sprinkle it across the top before you put it in the oven at 350 degrees for 45 minutes.

I'm almost there-- not quite; bear with me for just a minute.

So anyway, that's what you do.

I wish I had one of those things like you have, Johnson, one of those flat things that you use in your kitchen, which is so nice for-- -LABAN: Oh, yes.

LARRY: --gathering this stuff up, and just put those across.

-LABAN: Those mats.

Mm-hm.

LARRY: Oh, yeah, wonderful, just wonderful.

You know, I was thinking about that device-- -LABAN: You've got one.

Oh.

-LARRY: --that device that you have with, a, a, sort of a flat side on it that's real good for scraping stuff up, a scraper-type thing.

-LABAN: Mm-hm.

Yes.

LARRY: Put that in the oven at 350 degrees for 45 minutes.

Here's what's in it.

Three eggs, a half pound of fine noodles, cooked, two cups of milk, a half cup of sugar, eight ounces of creamed cottage cheese, a teaspoon of vanilla and graham cracker crumbs.

And 350 degrees for about an hour and it sets up just beautifully.

It is a lovely, lovely thing.

It really is.

LABAN: Well, let me show you-- after baking for a half an hour, this is what the, the Cottage Cheese Kugel looks like.

-LARRY: Oh, isn't that pretty.

-LABAN: We could have shaped it a little more or done it in a round dish; doesn't make any difference.

It would be truer to its, uh, origins in a round dish.

-LARRY: Uh-huh.

-LABAN: And you could probably unmold it and cook it, so that if you did it in a round bowl in the oven, it would come out like half a cannonball.

-LARRY: Oh.

A half a cannonball.

-Half a cannonball.

LARRY: Hm.

Well, a man of your caliber.

-[Laban laughs] -[laughs] Let's, uh-- the Cook Sisters are coming by here-- -LABAN: Oh, good.

--to dispense with a little, uh, down-home philosophy and-- -LABAN: And mischief.

--information that you just can't live without.

I just know you can't, because I said you can't.

So anyway, here they are right now.

-All right now.

You know when you were baking the other day and you didn't have any self-rising flour.

I didn't want to make you mad at the time-- -Huh!

--but the recipe for self-rising flour is one cup of flour and one-half teaspoon of salt and one teaspoon of baking powder.

And that's the recipe for self-rising flour.

I'm Sister Cook.

-And I'm Tootsie Cook.

And-- -We're the Cook Sisters.

-[laughs] Oh, and when you take this out of the oven, oh, that is so hot.

-LABAN: Oh, wait a minute.

-Isn't that beautiful?

-That's a, that's a phony one.

-[laughs] No, actually that's-- -LABAN: A faux kugel which you brought in here.

-[laughs] A faux kugel.

Isn't it pretty though, with all 'em cracker crumbs on the top of it?

-LABAN: Yes, it is.

It's lovely.

-And I used a little little metal thing so I could melt my, uh, margarine right in there and everything like that.

So, it's real pretty.

And that's what it looks like when you've cooked it.

I think that, uh, it's time for a visit from Momma Doris.

She's on her way.

I can hear her clippity-cloppin' down the street right now, even as we speak.

LABAN: Oh no, she had to take time to smack Harold upside the head.

-[laughs] She never takes time to do that; it just comes natural.

DORIS: No, I don't smack Harold, but there's two other people I'd like to smack once in a while.

[laughs] -[laughs] How'd you like to wear this little thing on your nose?

-DORIS: [laughs] -[crew member laughs] -DORIS: Well, that's-- thank you.

[laughs] -Well, this certainly is pretty.

Is this a desserty type?

-DORIS: Okay, I-- I would think it would be.

I had an awful time trying to find this.

And I never did.

I was supposed to find farfel.

-Finding what, the studio?

Did you have problems finding the studio?

DORIS: No, I had trouble finding Laban.

-Oh, okay.

DORIS: [laughs] He said I should have called him.

I called a newspaper.

I went to every store in the Roanoke Valley, drove, um-- -Doris... DORIS: --hundreds of miles to try to find farfel.

-We're here to help you.

-I don't even know what it is.

-You know that Laban and I are here to help you.

-Well, did you know what it is?

What is it?

-It's a cartoon character, Farfel.

-DORIS: [laughs] -LABAN: No, it, it-- wasn't it that puppet that was on TV with chocolate and milk?

Yes.

-LARRY: That's right.

That's Farfel.

That's right.

-DORIS: [laughs] Okay.

-Well, would you explain what it is?

Don't just mention it.

DORIS: Okay, we had to do, um...

I don't know, uh, uh.... -LABAN: Oh, you do so.

-DORIS: I know.

-LABAN: I told you what it was.

-DORIS: Well, you tell me again.

-Okay.

Farfel is a little egg noodle.

Eh.

That's it.

-Oh boy, that was really tough.

DORIS: Well, what he said I could have, I could have used-- -It's just-- it's just a little egg noodle.

It's sort of like orzo.

DORIS: --that you could use orzo or whatever, but I called the newspaper, everyone, and they said you could use potatoes if you wanted, uh, or, uh, use the matzo crackers because we could-- just couldn't find it in our area.

But you're supposed to take four cups of it, but you can substitute, like I say, the potatoes or, uh, the, uh, matzo crackers, and then you have four eggs, one teaspoon of salt, four tablespoons of margarine melted, a fourth a tablespoon of cinnamon, a half a cup of sugar, four cups apples grated, and two cups of prunes cut in pieces.

-LABAN: Prunes.

Ew!

-DORIS: And if you get it, [laughs] don't do like I did.

I bought the little cheap prunes, and it took me hours to cut 'em off at the thing.

But-- and then it didn't tell you how to put it together, really, so I sort of tried to make like a pie.

I put the, the, uh, the matzo on the bottom and then some on the top and this like it, this is what it looks like when you get it out.

And like Laban said, if this was in a bowl, I think it would have been molded.

But that's what it looks like.

LARRY: Well, it looks a little moldy right there.

-LABAN: Yeah, it does.

-LARRY: It does.

-DORIS: [laughs] -LABAN: Well, I'm so glad our staff will have the benefit of eating all of these prunes.

-DORIS: All the prunes?

LARRY: The prunes.

That is true.

And how long do you bake it?

DORIS: Uh, it did tell you that.

Nine by 13 pan, 350 degrees for 45 minutes.

-Well, let me ask you something else.

When did you see that the Hi ndenburg was first in trouble?

[laughs] -DORIS: The Hindenburg ?

-Like I'm interviewing her.

-DORIS: Well, I was alive then.

[laughs] -Well, let me ask you this.

Do you remember anything about the Lindbergh baby?

DORIS: Well, I think I was alive then too.

-LABAN/DORIS: [laughs] -DORIS: Keep going.

You're doing fine.

-Well, that's enough of that.

DORIS: The Civil War I don't remember too much unless I was, uh, reincarnation I might remember-- -I know.

She is a little hazy on that.

LABAN: Doris is like May West, who used to say she'd been things and seen places.

[laughs] -DORIS: [laughs] -It just occurred to me I looked like I was interviewing you for a news story of some kind of the other.

-LABAN: Uh-huh.

Well.

-Well, we certainly have lots of beautiful, beautiful items.

-And you know, these kugels can be used as side dishes to roast meat, but there are dessert kugels that are very popular, that can be used, uh, the same, as a side dish, or some of 'em can even be used as dessert.

LARRY: Well now, is the one that I did today considered a dessert kugel because it's--?

-LABAN: No, it's a side kugel.

-Well, but it's got sugar in it, and it's got graham crackers on top of it.

LABAN: That's all right.

You eat-- well, you eat, for instance, apples with sugar in it or corn pudding with sugar in it at meals.

LARRY: Oh, okay.

-So, it's the same kind of thing.

DORIS: Well, would you serve this maybe with some cream or something else-- -Hang on a second.

DORIS: --if you used it as a dessert?

LABAN: Well, I guess you could.

-I didn't know she was gonna go on.

-DORIS: [laughs] -That's okay.

That's all right.

DORIS: Well, I was getting ready to leave, but... That's okay.

-LABAN: Uh-huh.

But it, it-- -DORIS: [laughs] Go ahead.

LABAN: Oh, she just giggle, giggle, giggle.

-Now, that's fine.

Okay, thank you very much.

And, and, uh, when did you know that TWA was going bankrupt at first?

-DORIS: [laughs] -Yeah, never mind.

It's fine.

I'm gonna, I'm gonna take some of this out.

It's gonna be cold.

Is that okay?

-LABAN: I don't care.

-I guess I could heat it up.

I believe we have time.

[laughs] -No, not with all that metal.

-Oh, you're right.

Well, no, I, that's why I'm putting it in individual bowls.

LABAN: Oh.

Oh, you're gonna microwave the bowls?

-Yeah, well.

I think I will.

-LABAN: Well, what can you do.

-Mm-hm.

Well, that isn't working.

LABAN: You know, we got some mail this week, Mister Bly?

-LARRY: Yeah?

-LABAN: It said that we needed to take this pig off the wall, that they were tired of it.

-People love the pig.

-People do, they love the pig.

-People are crazy about the pig.

While I'm heating up some stuff, bring-- Doris, bring that over when it-- and it's set for-- yeah, just bring it like it is.

Oh, my.

Well-- -LABAN: Well... -I think this is beautiful.

Now, is this the one you did?

-LABAN: Yep.

-Oh, it's so fluffy.

LABAN: With the corn flakes and all that stuff.

-Mm.

I love it.

-LABAN: Mm-mm-mm.

And you could do this-- -It's real good.

LABAN: --with, uh, non-fat cottage cheese.

The faux eggs.

-Mmmm.

-You know, the artificial eggs-- not artificial, they're real; they just don't have the yolks in 'em, and, uh, one of the, uh, artificial sweeteners.

You could actually do this.

-Doris's is real good.

And I love the prunes.

I think they're just fabulous.

Well, here's mine.

And it looks right rubbery.

I don't think we heated it up very much.

But it is good.

That's wonderful.

It really is, real pretty too.

Well, there you have it; three different kinds.

And each one does vary an awful lot from the other one, which is surprising.

-Mm-hm.

Now, with Doris, with hers, I think it would be a great go-along with a pork roast or, uh, some kind of pork product, tenderloin or something really lean because of the prunes and things.

I think that would go along really, really well.

-I think yours would be just marvelous heated up with ice cream on top.

-LABAN: Uh-huh.

-[laughs] Well.

-LABAN: It is-- -It tastes great.

-LABAN: --real tasty.

-LARRY: I like it.

-I think it would be great with some raisins in it.

-I think, of the three, that my favorite one is yours.

-LABAN: Well, thanks.

-I believe so.

I think that I just like the, this stuff.

What is this glaze that's on top?

-This, it's just cinnamon and sugar.

-Mmm.

The cinnamon sugar glaze is just fabulous.

It's real crunchy.

-Well... -I like it an awful lot.

And the next time-- -I want some more prunes.

LARRY: --next time we come on the show, Doris is going to tell us about the time she talked to Edward R. Murrow.

-LABAN: Oh!

-Prior to World War II.

-LABAN: Uh-huh.

-You know, she's on the scene with all that news stuff with that microphone.

That just tickles me, I don't know why.

DORIS: I was alive then.

-Standin' there talking to [indistinct]-- -Did you hear her?

She's saying, she's standing over there saying, "I was alive then."

-She has seen all the great disasters of our time.

-The only thing she missed was the Civil War and that was only by a hair.

-Well, yeah.

We got to get out of here.

I thought it would never happen, but we actually do have to leave at this point.

[laughs] -See you around.

-Thank you.

Thanks, Doris, and bye.

[music fades out]