At the fountain outside DP's Celebrity Theatre, Dollywood, Sept. 15, 2006 Dolly arrives as the bluegrass band plays “9 To 5” and she joins in and sings, chiding the crowd for not singing along.

That’s all I know of that song! Do you know anymore? Well, alright. You wanna finish it, or are you just gonna play right on through? Go ahead. Do your, yeah. Do your thing. I wanna hear what you had worked up. Let’s listen to them for a minute. You know I’ll talk all day anyhow. Ha-ha!

(Band plays) That’s very good, ain’t it. (Applause.) Yeah! How ‘bout a nice hand for this great band there. Thank you guys! Well, anyway, how are you? (Applause.)

I tell you, I am so excited to be here. And, boy, what a perfect day to go to Dollywood! Right? I don’t know what all we’ve got to talk about, but I know I’m very excited to be here at Dollywood. And of course, you know, this is our big bluegrass kick-off. And we’ve got all sorts of wonderful things that we’re gonna be doing today. And we’re gonna be cookin’ some, and of course, you know all about the, how, how great we’ve done this year because it’s been the hottest summer in, in years, if not ever, and we’ve just had a good crowd every day. And, of course, the gas prices have been awful. Everybody didn’t want to go far, so we came here.

And so we’ve just done really good this year, and I just want to thank you, ‘cause you know I need the money. (Audience screams.) And you know why I need the money, right? (Screams.) ‘Cause (audience says it with her) it-costs-a-lot-to-look-this-cheap, right! (Screams.)

Anyway, we’re very excited this year because we have a lot of wonderful things goin’ on, and this year I have a, a new cookbook out. (Screams.) It’s a, but it’s gonna be out in about four weeks. They’re still workin’ on it. We were hopin’ against all hope that we were gonna get it all done and get it here today. But you know how it is with publishers and pictures and all that, we could not meet our deadline, but we wasn’t gonna let that slow us up any.

And so, anyhow, we’re gonna do a drawing today. And, a, (Screams.) yeah! And see who, that you’re gonna win me! (Screams.) It’s like taters, beans and me, instead of coffee, tea and me! But, anyhow, I’m just ramblin’ all over. They’ve told me to do a whole bunch. Oh, yeah, and I was gonna mention that a little bit later on we’re gonna cook somethin’ out of my cookbook with Chef Fritz. We had him last year, you know, he’s from Sara Lee. And, of course, we’re gonna, we’re gonna do all that. But anyway, I just wanted to let you know that we got Ricky Skaggs over next door. He’s gonna be doin’ shows from, at noon and 4. And I’m gonna be around on the park all day. I’m gonna be ridin’ in the parade and all sorts of great things.

So, I suppose if this is where we’re gonna do our cookin’? Yeah? Can I bring the chef up? I’m gonna need an apron, though! And, course, my cookbook is called Dixie Fixin’s. And, you know, of course, that all the money that we make from it goes to the Dollywood Foundation. How ‘bout a nice hand for Chef Fritz? (Applause and screams as he enters the stage.) Come on! Hey! Hey! I know we’re gonna cook somethin’ out of the cookbook. What’s it’s gonna be?

FRITZ: Well, I’ve actually got two things. And as you know, I go around the country cooking all the time, and I’ve got a secret to tell.

DOLLY: OK.

FRITZ: I use some of your recipes. So we’re going to do some of those today. We’re going to do your country potato salad and southwestern chicken with cocoa rub.

DOLLY: Southwestern chicken. I guess that’s west, southwestern Tennessee, right? Ha-ha!

FRITZ: Yeah. (Laughs.)

DOLLY: Yeah. Well, anyway, that’s gonna be good. Whatever you cook, I know is gonna be good. Now, I, of course, have to get rigged up for this. I have to have an apron on. So, come on, put that on, honey. (Steve Summers comes on stage with Dolly’s apron to put it on her.) Is that the right way?

FRITZ: She deserves an applause just getting the apron on. (Screams and applause.)

DOLLY: No, I think he deserves an applause. A man that good lookin’ you’d better be taking clothes off, not puttin’ clothes on! (Laughs.) Ha-ha! He’s the one that designed my little outfit for the cookbook. Didn’t he do good? (Screams.) Steve Summers!

FRITZ: (Holding a chef’s hat) Are we going to try this today, because your hair sure does look pretty, and I don’t want to be the first one to mess it up.

DOLLY: Well, just don’t knock it off! (Laughs.)

FRITZ: Well, why don’t we. We’ll just get about this close and . . .

DOLLY: No, you go ahead! Put it on!

FRITZ: You ready?

DOLLY: Yeah, I guess, if it’ll fit.

FRITZ: It’ll fit. (Puts the hat on her.) There you go.

DOLLY: Is it on?

FRITZ: I don’t know.

DOLLY: Now, you know that’s gonna fall off. It’s a good photo op. Let me, let me get back. (Screams as Dolly poses.)

FRITZ: You wanna come help me today?

DOLLY: Yeah! I’ll come do it!

FRITZ: You wanna have some fun?

DOLLY: You tell me what to do. Now, you . . .

FRITZ: The first, the first thing we have to do, and we’re gonna, we‘re gonna actually present the southwestern chicken with the potato salad, kind of a combination thing, and what the cookbook describes. Did y’all see the cookbook? (Screams.) I’ve got a copy. Alright, I’ve got my own personal copy.

DOLLY: You do. It’s got a lot of pictures. It’s got a lot of funny stories from my life. And of course, we got a lot of good stuff, talks, a lot of my mama’s recipes. And.

FRITZ: All of ‘em work.

DOLLY: Oh, yeah.

FRITZ: Every single one of them work. And I also understand there are a few select copies for sell right over here in the pink booth. And there are prizes being given away if you buy a cookbook, but I think they’re going to go real fast. I don’t think there’s a bunch of them over there.

DOLLY: And you know we did the big drawing, too, with the cookbook. That later on, I’m gonna be (Screams from crowd.) Actually, somebody’s gonna win, like, where I, we have the big barbeque cook-off, and I’m goin’ to somebody’s house and cook out.

FRITZ: Really.

DOLLY: And I’ll be doin’ . . .

FRITZ: Uh-oh. .

DOLLY: some recipes from the cookbook for that. It’s, it’s . . .

FRITZ: I’m, I’m gonna take this before we lose it altogether. (Removes her hat.)

DOLLY: Take it off, yeah. I don’t, I forgot, I, I got enough on my head!

FRITZ: Alright. So we’re gonna make your rub, and your rub is real fun. And what I’ve got you here for you is some ingredients and a little spoon, and you put, if you’ll just listen to me you’re gonna put some of the things in the bowl to make the rub to put on the chicken.

DOLLY: Oh, I’m gonna do it?!

FRITZ: You’re just gonna make the rub.

DOLLY: OK. Alright.

FRITZ: Ok, so she’s got cocoa powder.

DOLLY: Now, I’m a messier cook than him. I can assure you of that. I just use my hands.

FRITZ: And the unique thing about the, about the recipe is that it actually has chocolate in it. And I think that’s really neat. So,

DOLLY: Well, that is. How much of this do I put in here?

FRITZ: You did good. A tablespoon of cumin. Uh, kosher salt, which is a little bit heavier grain.

DOLLY: Kosher salt. That’s Jewish, ain’t it? (Laughs.)

FRITZ: No, it’s just fit to eat.

DOLLY: Oh, it’s just fit to eat. OK. We’re just hillbillies out here. Nothin’s fit to eat but it’s good. If it’s got a lot of lard and butter and bacon grease, right. That’s what makes it good.

FRITZ: Some chopped garlic.

DOLLY: It ain’t kosher, though.

FRITZ: It is. Some chopped garlic.

DOLLY: Chopped garlic. How much of that?

FRITZ: A little bit. You’re doing great.

DOLLY: Just a little bit, yeah, I don’t know . . .

FRITZ: That’s what is says in the book, “a little bi-it.”

DOLLY: A little bi-it.

FRITZ: And then three tablespoons of chili powder.

DOLLY: Three. That’s a teaspoon. So how much is that?

FRITZ: There you go. One.

DOLLY: How many of them’ll make a tablespoon?

FRITZ: Two. (Laughs.) One more.

DOLLY: One more!

FRITZ: There you go. Now, stir that around a little bit.

DOLLY: OK.

FRITZ: Alright, looks good. And now all you gotta do is sprinkle that over the chicken. Now, in the magic design of our television kitchen. Look, look how well you did! (He pulls out a plate of pre-rubbed chicken.)

DOLLY: Ha-ha! Oh, my Lord!

FRITZ: It’s already over here seasoned.

DOLLY: I know, look at this. I wish we had a camera. Wouldn’t we make a good team on television for one of those cookin’ shows? (Screams.)

FRITZ: Uh-oh.

DOLLY: Yeah, Dolly and Chef what?

FRITZ: Dolly and Chef Fritz. That’d be a lot of fun.

DOLLY: So, now, do I pour that on?

FRITZ: Sprinkle it generously.

AUDIENCE MEMBER: And Chef Paula!

DOLLY: OK. Ha-ha!

FRITZ: Sprinkle it generously. And it’s okay to sprinkle this about half-an-hour, hour before and let it marinate. The salt and the cocoa powder actually as, act as a marinade.

DOLLY: OK.

FRITZ: And the flavor profiles get stronger. So I’m gonna move this over to our magic kitchen, now.

DOLLY: OK.

FRITZ: While that’s cookin’, we’re gonna have some fun.

DOLLY: OK.

FRITZ: I love this potato salad recipe. It’s really fun. But it’s very, very simple to do. First, all you do is have to add some potatoes. So, if you’d drop some into that bowl, I’m gonna hold the bowl for you.

DOLLY: Now is this, is this out of my cookbook?

FRITZ: This is out of your cookbook.

DOLLY: Well, I’m supposed to know how to do that, right? (Laughs.)

FRITZ: Well, we can’t expect you to remember everything.

DOLLY: Oh, I remember tater salad!

FRITZ: Alright.

DOLLY: I would know how to do that. But like I say, I ain’t this neat when I’m doin’ it.

FRITZ: You know . . .

DOLLY: How many do you want?

FRITZ: It, it, it took me five or six times in rehearsal today to learn the word tater. But I finally got it.

DOLLY: You didn’t know the word tater?!

FRITZ: I, I thought it was a tomato.

DOLLY: Now, that’s a mater! (Laughs)

FRITZ: It said “tater salad.”

DOLLY: That’s a mater.

FRITZ: OK.

DOLLY: Tater and mater. (singing) Some say tomater, some say tomata, some say mater.

FRITZ: When in Eastern Tennessee, do as they do. There you go.

DOLLY: (Singing again) Some say potater, some say potato, some say tater. (Laughs)

FRITZ: The next thing that we’re gonna do is we’re gonna add celery. There’s your chopped celery.

DOLLY: OK.

FRITZ: OK. Add what you’d like.

DOLLY: OK.

FRITZ: And then, if you could, it calls for only sweet pickles. So here’s some sweet pickles. Down in there.

DOLLY: Got some right in here.

FRITZ: Now here’s a unique thing, Dolly. I thought this was a nice thing about the recipe. It calls for chopped eggs. (He begins rapidly chopping eggs around his hand without looking down.) Now whenever you chop eggs.

DOLLY: Watch your hand!

FRITZ: Don’t show off. (Still chopping.)

DOLLY: Oh my God!

FRITZ: There’s nothing worse than a show off chef.

DOLLY: I wouldn’t do it. I wouldn’t do that.

FRITZ: Could you see that out there?

AUDIENCE MEMBER: No.

FRITZ: I get an applause for that alone.

DOLLY: Now I think so. How ‘bout a nice hand for him? You’re like one of those guys in those Japanese restaurants. (Applause.)

FRITZ: We’ll do it one more time. I only missed once. (Holds up hands.)

DOLLY: You’re missing it. He’s actually doing that with his fingers right on it.

FRITZ: Dolly. We got a mirror today for you. They’re watching everything we’re doing

DOLLY: Oh, they’re watching?! (Audience members yell that they can’t see anything in the mirror that’s above their heads. Fritz adjusts it.) You can’t see the mirror? Well, that’s alright ‘cause then you won’t have to see what a mess I’m making here. How ‘bout a nice hand for him?

FRITZ: OK. Then we’ve got chopped scallions. And while I’m chopping the scallions, will you put in a couple of scoops of mayonnaise.

DOLLY: Uh-huh! I love this part. (Laughs.)

FRITZ: Now. Now here’s what’s neat. We made that mayonnaise fresh here on the park.

DOLLY: Did you really?

FRITZ: Now, we don’t buy . . .

DOLLY: Have, have eggs and . . .

FRITZ: We don’t buy, we don’t buy store-bought mayonnaise. We make mayonnaise. Did y’all see that?

DOLLY: Can you see him? You prob . . .

FRITZ: Always pay attention to the cutting board. Never look up. (He looks up.)

DOLLY: If we’ve got that mirror, they’re, they’re lookin’ right down my dress, ain’t ya? My shirt? (Laughs.) That’s why I wore a teddy! (Laughs.) Me and teddy got a good thing goin’ there with Chef Fritz.

FRITZ: Now, here’s the next thing that I thought was really nice, Dolly. There’s fresh dill in the recipe.

DOLLY: Uh-huh.

FRITZ: And, you can’t find a whole lot of fresh dill around here. Now, where are we, Eastern Tennessee?

DOLLY: Yeah.

FRITZ: Alright, but somehow they went out and got it for you . . .

DOLLY: We got some . . .

FRITZ: You must be famous.

DOLLY: I am, I guess.

FRITZ: There you go.

DOLLY: ‘Cause there’s a lot of stuff . . .

FRITZ: Now we’ve got some fresh dill for flavor. It calls for salt and pepper, but we have Dolly’s rib rub. I’m gonna give you a couple of rib rub shakes.

DOLLY: You’re gonna rub my ribs right in front of all them? Ha-ha! (Laughs and screams.)

FRITZ: Oh my goodness, I can’t believe you’ve startin’ on that!

DOLLY: We don’t allow that kind of sexist thing at Dollywood.

FRITZ: All my hands are right here! And then the last thing is white vinegar, okay? Now.

DOLLY: Uh-huh. I love the vinegar in potato salad. I . . .

FRITZ: They came up and checked this three times. They said it was shine.

DOLLY: I think that is moonshine. That ain’t got no label on it. (Laughs.)

FRITZ: Well, let’s just put some in there.

DOLLY: I got my own still, too. I bought the old mountain home, and I kept the still.

FRITZ: And then, to finish it off an make it gourmet and fancy, a little bit of heavy cream. And there you’ve got it. And here it is, Dolly, if you want to go and show everybody. This is Dolly’s country potato salad.

DOLLY: You’re gonna hold that while I show ‘em?

FRITZ: How ‘bout if I hold it, bring it over there.

DOLLY: Well, I started to say, why don’t you show ‘em? I don’t need that on me!

FRITZ: And that’s it. And Dolly makes those roses. Isn’t that wonderful? (Screams.)

DOLLY: He lied. I did not make those roses. He’s all show. Ha-ha! But I could! I do! What?

FRITZ: I think they want to see you on that side.

DOLLY: Well, I think, oh, you didn’t get to see any of that! But you know what, you’re gonna get to eat some of it, right? In fact . . .

FRITZ: That’s right. We’re putting it together right now.

DOLLY: We’re gonna haul this around. And you know what, something else I wanted to mention while we’re just cookin’ and talkin’, uh, when we were talkin’ about the cookbook and the, uh, Dollywood Foundation and the Imagination Library. Dixie Stampede and Dollywood put a whole bunch of money, like $300,000 each into the Dollywood Foundation and the Imagination Library for the children there, so ain’t that great1 With all, with everybody pitchin’ in! (Applause) And then when you buy the book, you can only get this, as I mentioned, at Dollywood and at the, at the Dixie Stampede and on, ah, you know, through our website here at Dollywood. So, later on we may take it public if I do good. But there’s some really good recipes in it, but it’s for a very, very good cause as well. Now who we got here? (Another chef enters the stage.)

FRITZ: This is, uh, my executive sous chef, Dennis Talbot.

DOLLY: OK. How are you?

DENNIS: I’m fine. How are you, Dolly?

DOLLY: Good to have you here.

DENNIS: Well, thank you. It’s great to be at Dollywood. Just love it here.

DOLLY: Great. So, now, what are we doin’ now?

FRITZ: Alright. Now, this is how we’re plating it. You’ve got a nice chicken breast there. You see how they came out, and the rub actually stays on in the cooking process and acted as a marinade. And I think that’s a real delicate part of the, of the presentation. You can actually smell the chocolate.

DOLLY: Yeah, it smells good.

FRITZ: It’s really neat.

DOLLY: And I love chocolate. You know what chicken mole is? That chocolate sauce, it’s like a Mexican. They make a, a mole sauce. I don’t have that in my cookbook, but that’s one of the things I love in LA I go, and to have chocolate. It sounds terrible to think about having chocolate on food, but the pepper and chocolate, if it don’t have the sweet, is really, really good.

FRITZ: And what’s unique is there are pickles in the potato salad recipe, so we’ve put down sour pickles on the bottom, the chicken around, and then the potato salad right on the top, and it makes an excellent dish. Now, this can be plated up before. You can do it right as it comes off the grill. You can do it for a lot of people, a little bit of a people. And then don’t forget that little bit of dill garnish right there on the top. Now, you can take that out there and show everybody. (He hands Dolly a finished plate.)

DOLLY: Now I can handle that! (Crowd screams as she walks around the stage with the plate.) I can even take this over here! (Walks to the back of the stage again.) I can handle that. Look how nice that is. Look at all that dill on there. We got some grass on there. Next time, if my cookbook does good, we can actually do a whole bunch of diff, different recipes, too.

FRITZ: Yeah.

DOLLY: Yeah, we, we got a lot of good country things. We could do a pure white trash cookbook. And I could do. (Laughs and screams.) And that’d fit me real good! And then of course we could we could do like . . .

FRITZ: Now just in case they get the opportunity, on 128 is the country potato salad and on 76 is, excuse me, 77 is the chicken salad. One more time, here’s the book. (Holds up a copy of the cookbook.) Right over here behind you is a pink booth, and uh. (A speaker makes an unusual thump.)

DOLLY: Who’s that? We’re about to do a rap thing! Just go on around and get.

FRITZ: So I’ll take that. (Takes the plate.) You’ve got your book.

DOLLY: I’ve got my book. Yeah.

FRITZ: OK. And, uh, we’ll see you out there whenever they’re ‘a cookin’.

DOLLY: Well, thank you. Thank you so much. How about a nice hand for Chef Fritz? (Applause.) OK. Yeah, how ‘bout a nice hand for him. Course, we still got some other business to do now. We still have to draw the winner! (Screams.) I think we need, is this where I, I need to find out what I’m supposed to do. (Looks down at teleprompter.) Oh, it says right here, “First you need to thank su-um pe-ople.” (Laughs.) It says thank the Penguin Publishers for the book and the Direct Mail Service. So how ‘bout a nice hand for them? (Applause.) And I already thanked Dixie Stampede and Dollywood. They raised $300,000, uh each, and I said that. And so now we’re gonna have David Dotson come up here, because he’s the one that runs the Imagination Library, he and bunch of great folks that make all these books possible for all the kids. So, David, is it time for you? (David walks on stage accompanied by two security guards.) Why’ve you got, oh, you got guards! This is just like, I think they’ve already picked the winner, and it’s in the envelope, so we don’t have to like draw it out of the, the big bag like we usually do. So I will just lay this somewhere over here. Yeah, that’s alright right there. (Sets down cookbook.) OK. And then I’ll get to pick the envelope. How ‘bout a nice hand for David Dotson. He’s the one that does all this dirty work, and it’s good work. How ‘bout, well, look, this is so official! Who are you? (To first guard)

GUARD: Jeff Lewis.

DOLLY: And you?

GUARD: Ron Patterson.

DOLLY: Well, we’re glad to have you.

DAVID: I asked for the UT Cheerleaders to accompany me, but this is what I got. (Laughs.)

DOLLY: Yeah, he wanted cheerleaders. I get all the good lookin’ guys! I ain’t even got one girl up here and that just suits me fine. (Laughs.) OK. Here we go! I got to make this official. Can you give me a,. a version of a drum roll? Like some, uh brrrrrrrrr. (One of the bluegrass band members who had played her onto the stage begins picking in an imitation of a drum roll.) Yeah. Yeah, that’s very good! OK. And the winner is . . . Mark Wolbolt. (Dolly said his street name here, but to help protect his privacy somewhat, that is deleted here.) Gatlinburg, Tennessee! Hey! I won’t have to go so far! We were ready to go around the country to have a backyard barbeque. And we’re gonna go to their house. They get to invite 100 people, and I’m gonna go entertain at their home. They can invite whoever they want. So Walt, or Mark Wolbolt, Gatlinburg, Tennessee. That’s who won! (Applause. To a group of fans to the side of the stage) Sorry! Sorry, my little guys were hopin’ they would win. But, anyway, we’re happy for them. So are we, what do we need to do. Are we gonna try to?

DAVID: Well, actually, we’re gonna try to call him. And Allison . . .

DOLLY: Oh, we are?!

DAVID: Yeah. (Alison walks on stage.)

DOLLY: Hey! How you doin’ Allison?

ALLISON: Good. How are you?

DOLLY: Allison from WIVK. You know her, don’t ya! How ‘bout a nice hand? (Applause.)

ALLISON: Alright, what we want to do, we want to surprise Mark and call him live on the air right now in front of everybody, and you’re gonna talk to him and tell him that he won.

DOLLY: OK.

ALLISON: OK.

DOLLY: Suits me fine!

ALLISON: We’re dialing him up right now.

DOLLY: This is sorta like Regis and, um. (The phone starts to ring.)

ALLISON: Let’s hope he’s home.

DOLLY: Yeah, I started to say a, do, that happens a lot of time. They’re not home. Can I hear him? I hear the phone.

MARK: Hello.

DOLLY: Hey. Is this Mark?

MARK: Yes.

DOLLY: Well, this is Dolly Parton down at Dollywood. (Applause and screams.) And I just wanted.

MARK: What’s this about? (Laughs.)

DOLLY: I, I just wanted to tell you you’re the big winner. Hey! You won me! What are ya gonna do with me?! (Laughs.)

MARK: Oh, God, no! (Laughs.)

DOLLY: Oh, God, yeah!

MARK: (unintelligible)

DOLLY: I’m gonna come to your house.

MARK: Oh, my. For real? (Laughs.)

DOLLY: For real! I was surprised that you were in Gatlinburg. We thought we were probably gonna have to go all over the country but this is gonna work out just fine. So, where up in Gatlinburg? I didn’t go to school with you, I didn’t used to date you or nothin’, did I? (Laughs.) Mark? (Laughs.) Are you there, Mark? (Laughs.) Hello? I think he had a heart attack! (Laughs.) Well, I’m gonna come anyway. I’ll revive you! (Laughs.)

ALLISON: Thank you. (She leaves the stage.)

DOLLY: Hey, thank you. Mark, if you, I don’t know if you’re still on the air, but we’re gonna be comin’ to your house. And thank you. Bye-bye. Well I guess we’re about to end this, so, uh. Is Ricky Skaggs? Hey, Ricky, get out here! (Screams and applause as he walks on stage.) Ricky, Ricky’s over at the, at, as I say, at the DP Theatre at noon and at 4 today! I know you got.

RICKY: What you got cooked up here?

DOLLY: I got everything in the world, but I’m gonna bring you some over there.

RICKY: You burnt the beans today?

DOLLY: No, you should tell . . .

RICKY: She’s a fine cook, folks, I’ll tell you. She sure is.

AUDIENCE MEMBER: She’s a fine lady! (Audience screams and applause.)

RICKY: I said she’s a fine cook. Let me tell you. (Applause)

DOLLY: You gonna to tell ‘em the story about the beans? Once we were workin’ together, um.

RICKY: The White Limozeen project.

DOLLY: Yeah, White Limozeen. Ricky produced that record, and we were workin’ over at my house. And you tell the rest.

RICKY: Well, we got in the big business. She, she put her some leather britches on for Carl.

DOLLY: That’s beans.

RICKY: ‘Cause he loves them . . .

DOLLY: That’s dried beans.

RICKY: That’s right, he loves them leather britches, and he only gets one or two messes a year. And, they’re like gold, you know, leather britches is. You know, you, you, work a long time.

DOLLY: We call ‘em shav beans. We call ‘em shavs. You call ‘em leather britches.

RICKY: And, uh, so we got in there and got to listening to demos. And got to singin’, got to foolin’ around, and listenin’ to music, singin’. And, and uh next thing I know, Carl was screamin’, and the, the kitchen was full of smoke, and Dolly had let them beans burn.

DOLLY: And Carl has hated you since that day. Ha-ha!

RICKY: Wan’nt my fault.

DOLLY: He said you had . . .

RICKY: I wanted some of ‘em as bad as he did!

DOLLY: I know you did, but anyhow . . .

RICKY: Are you gonna come over and sing with me after a while?

DOLLY: I . . .

RICKY: I would really love for you to.

DOLLY: I would love to!

RICKY: Well, I’d love to have you.

DOLLY: So I’ll bring you some food, and I’ll come over and sing with you.

RICKY: Alright.

DOLLY: I’m, I’m tryin’ to catch a show.

RICKY: That, that’s some fine lookin’ tater salad there.

DOLLY: How ‘bout a nice hand for Ricky, and I will see you folks later! (Applause and screams.)

RICKY: Thank you, folks. Come see us! Alright. Thanks, Dolly. Good to see ya.

DOLLY: I’m gon’ with ya!

RICKY: Oh, good!

DOLLY: Come on! (They exit the stage to applause and cheers as the pickers start up “9 To 5” again.)