Be My Guest With Ina Garten Season 6 Episode 1

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Transcript

00:00I'm Ina Garten.

00:01I love to invite interesting people to my house

00:04for good food, great conversation, and lots of fun.

00:07The award-winning actor, comedian, writer, and producer

00:11Tina Fey is joining me for a wonderful day at the barn.

00:15I'm welcoming her with my breakfast panna cotta.

00:18It's an option that you're allowed

00:19to eat custard for breakfast.

00:20We're talking about fear.

00:22You're making things up on the spot with no planning,

00:24no script.

00:25Oh my god.

00:26And fame.

00:27People say, like, uh, Sarah Palin, still.

00:30Or sometimes people say, like, Amy Poehler, like, close.

00:33Then Tina's in the spotlight, making her Greek potatoes.

00:37I'm just so nervous, I forgot I was right at it.

00:39To go with my chicken with creamy mustard sauce.

00:42That's where things get a little heated.

00:44We're like in an episode of The Bear now.

00:46Come on up, come on up, come on up.

00:48Dreams do come true.

00:54Is there anybody who doesn't love Tina Fey?

00:56She's smart, she's funny.

00:58She's so much fun to spend time with.

01:00And I understand she likes old fashioned custards.

01:03So I'm going to make her breakfast panna cotta.

01:05I'll show you what it is.

01:07So I'm starting with one and a half cups of heavy cream.

01:10And then two cups of yogurt.

01:12I use whole milk yogurt.

01:15So panna cotta is a classic Italian dessert.

01:18I usually make it with salted caramel or raspberry sauce.

01:21But for breakfast, I like to make it with berries and granola.

01:24So to the cream and yogurt, I'm going to add lots of vanilla and some maple syrup.

01:28Very breakfasty.

01:29Two teaspoons of vanilla.

01:30Good vanilla extract.

01:32Really important.

01:33And then so it has the deep vanilla flavor and it really looks like vanilla.

01:39What I'm going to do is put vanilla bean in it.

01:41Mmm.

01:42My favorite smell.

01:45Maple syrup, one and a half tablespoons.

01:47Give it a little breakfast vibe.

01:48I'm just going to mix this together.

01:51Okay, so that's the cream mixture.

01:55Now I've heated up some sugar and cream together.

01:59And I've dissolved some gelatin.

02:01It's going to thicken the panna cotta.

02:03Just let that dissolve.

02:05Put that together.

02:06One of the great things about this is that you can make it the night before.

02:09In fact, you have to make it the night before so it sets in the refrigerator.

02:13Okay, that's dissolved.

02:15And now I'm just going to stir this in.

02:21And amazingly, that's it.

02:23Okay, now I'm just going to fill the glasses.

02:26And while I do that, let me tell you about my fabulous friend, Tina.

02:30Tina Fey is a multi-talented comedian, writer, actor, and producer.

02:35She was raised by a Greek mom and an American dad in Pennsylvania.

02:39After majoring in drama at the University of Virginia, Tina joined the improv comedy group

02:44Second City, where she met her longtime friend and collaborator, Amy Poehler, and her composer

02:50husband, Jeff Richmond.

02:51And she hasn't looked back since.

02:53Tina made history becoming Saturday Night Live's first female head writer, where she later

02:59joined the cast as co-anchor of the Weekend Update.

03:02And throughout her career, she returned to SNL to play standout roles, like VP candidate

03:08Sarah Palin.

03:09Tina also created and starred in the TV series 30 Rock, playing the lead role Liz Lemon, earning

03:16her two Golden Globes and three Emmys.

03:19She also wrote the screenplay for the hit movie Mean Girls and the Broadway stage production,

03:25which she later adapted into a musical film.

03:27She is the youngest recipient of the Mark Twain Prize for American Humor.

03:31Tina lives in New York with her husband and two daughters.

03:35She and I first met when she asked me to do a cameo on 30 Rock.

03:39I can't wait to see her.

03:41She's amazing.

03:42Okay, this is going in the fridge overnight to set, and then I'm going to put on berries

03:47and granola.

03:51See you tomorrow.

03:56This is going to be a world-class day.

03:59Tina Fey is coming to the barn.

04:01Fun to follow.

04:03Well, I am on my way to Ina Garten's house right now, and what she doesn't know is I am going

04:11to ask her to marry me.

04:13Nope.

04:14I'm going to cook with her, and I might actually even cook something for her.

04:18I'm a little bit nervous about it.

04:23Panna cotta is set overnight, one for me, one for Tina.

04:30Yum.

04:32Okay, we're pulling up to Ina Garten's house, and we're going to see if she is a real person,

04:38or just something that middle-aged women created with their minds.

04:44Next, I'm going to put the berries together.

04:46I do raspberries, blueberries, and strawberries.

04:50I hope Tina likes it.

04:52Okay.

04:53We're here.

04:54We're here.

04:55You guys, we're here.

04:56Everyone, be cool.

04:57Be calm.

04:58I'm not going to cry, and I'm not going to kiss her on the mouth.

05:01Okay, I'm just going to stir the berries.

05:04Oh, my gosh.

05:06Can you be adopted at 54?

05:10The only thing I need now is granola, and that's where store-bought is just fine.

05:17Hello?

05:21I'm selling Girl Scout cookies.

05:24Ina?

05:25Tina, you're here.

05:26I can't believe it.

05:27I'm so happy to see you.

05:28It's so nice to see you.

05:30There's nothing better than spending the day with somebody you absolutely love.

05:33I'm so glad you're here.

05:34Come with me.

05:35I made something for you.

05:36Oh, my gosh.

05:37So, word has it you like custard.

05:39Am I right?

05:40I do.

05:41But for breakfast, I made a breakfast panna cotta for you.

05:44It's an option that you're allowed to eat custard for breakfast?

05:47If you put fruit and granola on it, how's that?

05:49Amazing.

05:50So, that's for you.

05:52I hope you like it.

05:53I'm quite sure I will.

05:55I'm going to get down to the custardy part.

05:57Anything with granola on is just fine, right?

05:59Yeah.

06:00It's practically medicine.

06:01Mmm.

06:02So good.

06:04Have you ever had to eat anything really strange on a set?

06:07I've eaten entire pizzas.

06:09Really?

06:10Yeah.

06:11That I shotgun a pizza.

06:12And I didn't have a plan.

06:14But my instincts kicked in.

06:15And I threw open the box, folded the pizza into all quarters, and I went from the middle

06:20out.

06:21And I was very good at it, I know.

06:23Well, I promise you won't have to eat four of these.

06:25Well, I promise that I could.

06:26How much fun is today?

06:28I'm here with Tina Fey.

06:32She needs no introduction.

06:34I feel like I've entered my own dreams.

06:36Oh.

06:37Anybody who's ever stood up at a wedding or birthday party and tried to make a funny toast,

06:42they know.

06:43Comedy is so hard.

06:45And, I mean, I've done it and bombed, and I just vowed never to do it again.

06:50Once you've bombed, though, then you're free.

06:53Once you bomb and you realize you survived, now you should probably go do stand-up.

06:59You've freed yourself.

07:00Not a chance.

07:01So take me back to improv theater.

07:03What was it like touring as a young comedian in an improv group?

07:06We would go out on tour for the Second City.

07:08Yeah.

07:09And it was, at the time, the most exciting job I've ever had.

07:12We were paid $75 a show, and we would drive in a van.

07:16Sometimes it would take us, you know, 36 hours to get to the $75 show.

07:21And then another 14 hours to get to the other show.

07:24Oh, my God.

07:26You're going out with an ensemble of people, and you're making things up on the spot with

07:30no planning, no script, and you really are dependent on each other.

07:33It was not profitable, but it was fun, and it was a real education in getting in front

07:39of a real audience who will let you know whether that was funny.

07:42Do your daughters think you're funny?

07:44Or do they, like, roll their eyes?

07:46They roll their eyes.

07:47Once in a while, once in a while, I get a nod of approval.

07:52You nailed it.

07:53Did they watch Mean Girls?

07:54They have seen Mean Girls.

07:56They don't feel they want to see it anymore.

07:59Kids don't like to watch their mom and stuff, you know, which I get.

08:02And I used to think it was a mom thing, but then I was working with Steve Carell on this

08:06last show, and I was sort of relieved to hear that his kids don't watch him in the office.

08:12And I was like, oh, good, it's moms and dads.

08:14It's just your parents.

08:15I took it, you know, less personally.

08:17How important was it to your career starting out at Saturday Night Live?

08:20I can't express enough gratitude.

08:23It's the only job in TV where you can write whatever you want every week, and you can take

08:28risks.

08:29You have just the set design, the costume design, the every, it's like the top notch of everything,

08:35and these little, what I would call, little baby brat writers being like, here's what I want.

08:39There's no other job like that.

08:40And also, one thing I love about my job is every day is different.

08:44And it must be true when you work on SNL, right?

08:46Yes.

08:47Every day is different.

08:48And it is, listen, it is a high stress environment.

08:50You learn a lot about failure and surviving failure.

08:53It really taught me everything that I have ever been able to use since.

08:58Tell me about the Restless Leg Tour.

09:00I love the name of it, with your great friend, Amy Poehler.

09:03We called it the Restless Leg Tour because we were under pressure to come up with some kind of name for it.

09:08It could have easily been called the Frozen Shoulder Tour, the Dry Eye Tour.

09:12It could have been so many different ailments.

09:14We could have named it after.

09:15Everyone's so happy to be out.

09:17It's such a joyful experience.

09:18And it feels in many ways like the cleanest transaction of all the things compared to making movies or TV where it's like we go there.

09:25We have this experience with the audience.

09:27There isn't, you know, studio notes, network notes.

09:30There aren't five passes.

09:31And everyone has a good time.

09:33And then we go back to a nice hotel and don't have wine.

09:38We're both like, I can't drink wine anymore.

09:40It gives me acid reflux.

09:42Good night.

09:43And we just, you know, are so excited to go to a hotel bed.

09:46But it is really, really fun.

09:48I could do it forever.

09:49You must have young women ask you for advice all the time.

09:52What do you tell them?

09:53It's hard.

09:54You know, I think things are different.

09:55Like, it's hard.

09:56Even I'm a generation away.

09:58Yeah, you don't know what it is now.

09:59You know.

10:00It's true in the food business.

10:01I mean, it's totally different from when I went in 40 years ago.

10:04It's a different business entirely.

10:06A lot of women ask me, how can I have a cooking show on TV?

10:09Yeah.

10:10And I remember hearing Bobby Flay saying, you don't get a cooking show on TV.

10:13He said, I have them all.

10:15That's exactly right.

10:17The mall.

10:18We have them all.

10:20He said, you get a job as a dishwasher.

10:22You learn how to bake.

10:23Yeah.

10:24You go to cooking school.

10:25Yeah.

10:26You learn a lot.

10:27You figure out.

10:28And at the end of the line is the cooking show.

10:29Yeah.

10:30It's not the beginning of the line.

10:31That's good advice that Bob is giving.

10:32And I give similar advice, which is, you know, if you want to make comedy, if you want

10:35to be a comedy writer, like, start writing.

10:37Get it in front of an audience.

10:39Make your friends read it.

10:40And I always tell people if they want to work in TV or film to try to get any job on the

10:44set.

10:45It's good if you've done a couple different jobs, because you really kind of understand what you're

10:50asking of people.

10:51That's exactly right.

10:52When you created 30 Rock, did you have any idea how successful it would be?

10:56In many ways, you know, compared to some TV shows, it never really was that successful.

11:01It was never, you know, in the top 10.

11:04Oh, it's so iconic.

11:06I think creatively it was really successful.

11:08We won a lot of prizes and partied with the cast of Mad Men.

11:11What a time.

11:12What a time it was.

11:13Who wouldn't want to do that?

11:14When you walk down the street, do people call you Liz?

11:16No, let me think.

11:17If people ever says anything to me on the street, people say like, oh, Sarah Palin.

11:22Or sometimes people say like, Amy Poehler.

11:24And I'm like, close.

11:26Don't look alike at all.

11:27Confused.

11:28Yeah, because I just know we're like salt and pepper shakers.

11:30I know it's a set.

11:31But I bet when you do leave the house, people will be like, oh my gosh, it's you.

11:35Let me tell you, do you sear a roast before you make it?

11:38I need to, you know.

11:39That's exactly right.

11:40Yeah.

11:41People, when I'm on an airplane, I've had the pilot come back and go, my wife would insist

11:45that I get a selfie.

11:46And I'm like, shouldn't you be flying the plane?

11:48Should we be flying the plane?

11:49Let's get it really quick, really quick.

11:52When you were writing your fabulous memoir, Bossy Pants, which I just adore, did you learn

11:56anything about yourself that you didn't know?

11:58Right before it came out, I was like, well, this is me sort of talking about my life story

12:02and having written so many things like with a writer's room, like, well, this one's all

12:05me.

12:06The one thing that I really did not put together until I was writing the book was this thing

12:09that happened to me when I was a little kid, where I was slashed.

12:13And it was this, it never connected until I was writing the book, that it was this thing

12:16that in some ways could have been ruinous to my self-esteem.

12:21But in fact, because everyone was so nice to me after it happened and treated me like I

12:26was so special that I was like, yes, I'm extremely special.

12:29Isn't that interesting?

12:30And it ended up being this weird confidence boost that I wish on no one.

12:35But I was always sort of an invisible kid outside that.

12:38I'm very quiet.

12:39Oh, all of a sudden, everybody was paying attention to you.

12:41Yeah.

12:42And I sort of, and I was almost like famous, right?

12:44Because then every year you'd go to school and be like, that's the girl that that thing

12:47happened to.

12:48And I'd be like, no pictures, please.

12:50So it was like a weird...

12:51Isn't that interesting?

12:52Yeah.

12:53And I never thought about that.

12:54I never put that together until I was writing the book.

12:57So you grew up in a household where your mom was Greek, right?

13:00Yeah, my mom was Greek.

13:01And did she cook Greek food?

13:02She did.

13:03She would cook some Greek.

13:04She would make, yeah, like spanakopita and...

13:06Pasticio.

13:07Pasticio.

13:08Yeah.

13:09We lived right by the Greek church.

13:10And so like the best would be, you know, the Greek festival at the church, because that's

13:15when you would really get everything.

13:17And the Holy Grail, which I don't know if you ever made them, was once a year, you could

13:21get loukoumades, which are delicious.

13:23They're basically donuts.

13:24They're little fried dough balls in warm honey sauce.

13:28You only get it once a year.

13:30But that's nice.

13:31And that's why Greeks live to be 100, because they only eat like that once a year.

13:34But it's also nice that you have it to look forward to.

13:36Yes.

13:37My mom's aunt came to visit from Greece when I was probably like 10 or 11.

13:42And she kept wanting to pull the dandelion greens out of the cracks in the sidewalk.

13:48To eat them?

13:49And she's like, these are good.

13:50And my mom finally said, no, like, Auntie, like, cats pee on those.

13:55We can't cook those.

13:57That said, I do love dandelion greens.

13:59I love a boiled dandelion green.

14:01So are you going to show me how to make Greek potatoes?

14:04I'm going to try.

14:05I can't believe I'm going to try to show you how to cook.

14:07I'm going to show you how I make chicken with mustard sauce.

14:09Delicious.

14:10So good together.

14:11They will pair beautifully.

14:12Excellent.

14:13Cheers.

14:14Cheers.

14:15I'm here with a multi-talented Tina Fey.

14:20Who knew she's also a cooking teacher?

14:23Are you going to show me how to make your Greek potatoes?

14:25I'm going to try.

14:26I am.

14:27I might be mono-talented.

14:28So we'll find out.

14:29So we're starting out with Idaho potatoes.

14:31This is three pounds of Idaho potatoes.

14:33And we just are basically...

14:34Nice little delicate wedges.

14:35Just a little something.

14:36Yeah.

14:37Just a little something.

14:38Like real.

14:39You're like, oh, I only had one bite.

14:40But it's a quarter of a full-sized potato.

14:42This is nobody's business what size your potatoes are.

14:45But they soak up so much flavor.

14:47They're not like the most jazzy recipe, but oh, man.

14:50They are so good.

14:51Can't wait.

14:52Okay.

14:53So this is some chicken broth.

14:54Okay.

14:55A third of a cup.

14:56Then this is lemon juice.

14:57Yeah.

14:58Every Greek thing has lemon juice in it, right?

14:59Every Greek thing has lemon juice in it.

15:00And this is lemon zest.

15:01Yeah.

15:02Zest of two lemons.

15:03That's a lot of lemon zest.

15:04Beautiful.

15:05Yeah.

15:06You really want the lemon.

15:07But it's a lot of potatoes, too.

15:08Yeah.

15:09A third of a cup of olive oil.

15:10How much oil is this?

15:11All right.

15:12A teaspoon of...

15:13These are all teaspoons, right?

15:14Am I right?

15:15These are teaspoons?

15:16Yeah.

15:17That's a teaspoon of pepper.

15:18Goink.

15:19Are you left-handed?

15:20I am.

15:21I'm not.

15:22I'm just so nervous.

15:23I'm just so excited to be here.

15:24I forgot I was right-handed.

15:25Oh, oregano.

15:26Okay.

15:27And you know what?

15:28I'll show you what I do with oregano.

15:29Okay.

15:30Before you put it in.

15:31Okay.

15:32So, I'm gonna take this tablespoon.

15:33Uh-huh.

15:34And I actually crush it between my hands.

15:36Ooh, to get the...

15:37It gets...

15:38Yeah, it really brings the flavor out.

15:40That's smart.

15:41And there's something about dried oregano versus fresh.

15:44Fresh is very...

15:45Like, so strong.

15:46Uh-huh.

15:47It overwhelms everything.

15:48And then garlic.

15:49This is like classic Greek cooking, isn't it?

15:50Yeah.

15:51It's just perfect.

15:52Oh, you could put this on anything, really.

15:54You could carton of cigarettes if you poured this on it and baked it.

15:57It'd be delicious.

15:58So you just pour it over the whole thing?

16:00Just pour it over there and you kind of toss it around.

16:02When it comes to entertaining and cooking like Thanksgiving, who cooks in your house?

16:05Jeff is kind of the head cook.

16:07Yeah.

16:08But I become the stage manager.

16:10Can I do this with my hands?

16:11Would that be better?

16:12Absolutely.

16:13Somebody has to have the organization down.

16:14Making charts.

16:15Yeah.

16:16Do you make a chart?

16:17Yeah.

16:18On Thanksgiving especially.

16:19You have to know what's coming out of the oven and what's going in the oven and when.

16:21Yeah.

16:22Yeah.

16:23I love Thanksgiving, but you have to organize it.

16:24Yeah.

16:25And my husband's a very creative cook and he'll be like halfway through the day be like,

16:27should I also do a ham?

16:28And I'm like, absolutely not.

16:29No!

16:30No.

16:31Okay.

16:32I think that got enough of that liquid on there.

16:33That's great.

16:34Okay.

16:35So now we're going to put this in 450 degree oven.

16:37Yeah.

16:38For 50 minutes and shake it up, turn them over halfway through.

16:42These are going to be so good.

16:44Okay.

16:45I'm going to show you how to make the chicken.

16:46Okay.

16:47Great.

16:48So the key to cooking chicken and making sure it's really browned and crisp is to make

16:50sure it's dry before it goes in the pan.

16:52So I just use paper towels, make sure it's really, really dry.

16:57So what I'm going to do is I'm going to make chicken with mustard sauce and I start with

17:01the chicken thighs.

17:02Okay.

17:03And lots of salt and pepper.

17:04Are they boneless or they have bones?

17:06They have bones in them.

17:07Yeah.

17:08I think it keeps them much more moist.

17:09Okay.

17:10And then I turn them over, season on the other side.

17:12Mm-hmm.

17:13Okay.

17:14So want to hand me some olive oil?

17:15Yeah.

17:16There we go.

17:17I'm just going to put, I think this is a big enough pan for chicken for two.

17:21I was like, that's a gorgeous pan by the way.

17:23Okay.

17:24So I'm going to do skin side down.

17:26Let's put it right in.

17:28And not move it.

17:29Right.

17:30And then it doesn't stick.

17:31That's going to cook for 15 minutes without moving it.

17:33Okay.

17:34And in the meantime, while that cooks, you think we'll be able to find something fun

17:37to talk about?

17:38I don't think we'll find something.

17:39I don't know.

17:40We'll figure it out.

17:41We'll just sit in silence.

17:42That's not going to happen.

17:43It'll be a tense silence.

17:44Okay.

17:45So here's where I am with the chicken.

17:49It's beautiful.

17:50So I put onions in the pan and I turn the chicken over.

17:53They're perfectly browned.

17:54And now I'm going to take the chicken out.

17:56Don't want to overcook it.

17:57And I'm going to make a sauce.

17:59So I used to joke that I could just like saute onions in the pan and serve Jeffrey a sandwich

18:05from the deli.

18:06And he would think I cooked all day.

18:07You'd be like, this is so good.

18:09And now you want to hand me the wine?

18:10Yes.

18:11So I'm going to put some wine in the pan.

18:13Okay.

18:14And I'll make a cream sauce.

18:15This is technically STEM, what you're doing.

18:17This is science right now.

18:18It's science.

18:19I think we need two glasses of wine.

18:20I think we do.

18:21And then I'm going to put in a tablespoon of mustard, just good Dijon mustard, a tablespoon

18:26of coarse mustard, so you know what's in it.

18:29That's perfect.

18:30Eight ounces of crème fraîche.

18:32And I love crème fraîche.

18:33It's got that little bite.

18:35Is there a whisk here?

18:36Uh, no.

18:37There's a whisk right in that.

18:38Perfect.

18:40Thank you, Chef.

18:41Yes, Chef.

18:42Right away, Chef.

18:43We're like in an episode of the bear now.

18:44Yeah.

18:45We've been screaming at each other.

18:46Come on!

18:47I don't want that!

18:48I don't want that!

18:49I don't want that!

18:50And then I'm going to put the chicken back in so the flavor of the sauce gets into the

18:54chicken and it reheats it.

18:56Okay.

18:57This is going to come in here.

18:59You can do the easy way or the hard way.

19:01I'll do the hard way.

19:03Which is this?

19:04This is something in between.

19:06Okay.

19:07So that's just going to reheat and cook a little bit.

19:09I feel compelled to bust this for you.

19:10Oh, you can bust that.

19:11Thank you very much.

19:12I work for tips.

19:13So you think your potatoes are ready?

19:14I think so.

19:15Let's try it.

19:16Smells so good.

19:17Yeah.

19:18Okay, good.

19:19They're nice and brown.

19:20Those look and smell so good.

19:21Yeah.

19:22There you go.

19:23That's delicious.

19:24A little parsley, right?

19:25To be classic.

19:26And I love they have, do you have sliced lemons on it?

19:28Yeah, that's the thing.

19:29You know, I learned that move from you.

19:30You did?

19:31You want to show what it's going to taste like, right?

19:33Yeah.

19:34Are we ready to plate this?

19:35Absolutely.

19:36Use this guy, I guess.

19:37Yeah?

19:38Potatoes first.

19:3914 potatoes.

19:40In my world.

19:42You know, I have to give you three potatoes because comedy, it's a rule of threes.

19:46So I can't give you...

19:47You know, the rule in design is three too.

19:48Yeah.

19:49Yeah.

19:50You have to have an odd number of everything.

19:51Yeah.

19:52So what's three in comedy?

19:53Uh, if you, if there's something like a gag happening in a show, you know, like if you repeat it, you should repeat it three times.

20:00Oh, that's so interesting.

20:01For it to work.

20:02I had no idea.

20:03Now I'm going to look for it.

20:04Yeah.

20:05Rule of threes.

20:06All right, look at that.

20:07Holy moly.

20:08Holy moly.

20:10Look at that business.

20:12A little parsley.

20:13Yeah.

20:14And I think dinner's served.

20:15Perfect.

20:16Beautiful.

20:17I love chibli.

20:18Okay, I'm tasting your potatoes.

20:20This is a high pressure moment.

20:22Mmm.

20:23It's so good.

20:24They're good.

20:25They're so good.

20:26They're delicious.

20:27Yay.

20:28But the sauce seems easy.

20:29Okay, here I go.

20:30Ready?

20:31Yeah, the sauce is really easy.

20:33Disgusting.

20:34Oh my God, I'm going to kill myself.

20:37She hates it.

20:38It's so good.

20:39Not bad.

20:40The highest form of praise.

20:41Highest form of praise.

20:42So good.

20:43When I say, these girls can cook.

20:45We did it.

20:50Thank you for having me.

20:52It was so much fun.

20:53You can come anytime.

20:54And you don't even have to cook.

20:55I'll cook for you.

20:56You're going to regret saying that.

20:57When I come again tomorrow.

20:58Okay.

20:59You're going to quit tomorrow.

21:00Okay.

21:01How about you?

21:02We'll try your lunch tomorrow.

21:03Okay.

21:05Phew.

21:06I'll see you tomorrow.

21:07We'll see you tomorrow.

21:08Okay.

21:09Bye.

21:10Bye.

21:11Bye.

21:12Bye.

21:13Bye.

21:14Bye.

21:15Bye.

21:16Bye.

21:17Bye.

21:18Bye.

21:19Bye.

21:20Bye.

21:21Bye.

21:22Bye.

21:24Bye.

21:25Bye.

21:26Bye.

21:27Bye.

21:28Bye.

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