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Mary at 90 A Lifetime of Cooking Season 1 Episode 5
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Short filmTranscript
00:00To mark my 90th birthday, I'm taking a trip down memory lane.
00:06Okay, what am I watching now? Shock me. I'm ready.
00:10So will you bear with me? Think of that as being fine for about five minutes.
00:15Celebrating a lifetime of doing what I love is a real honour.
00:20I think they look perfect. Joined by wonderful old friends.
00:25Cheers! No, no, no, no. Oh, come on, Barry.
00:29And special new ones. Delicious.
00:32I've never had a dame in the house before. Hello, sailor.
00:36We'll cook some of my classics. You're such a great teacher.
00:41Wow, I've never been this scared since I did my exams for horticulture.
00:46Update old favourites, chickpeas. What were chickpeas in the early part of when I was cooking?
00:52And of course, share some delicious new recipes.
00:55Where on earth would I rather be right now?
00:58Oh, oh, no. Oh, dribble the custard now.
01:01No, no, it's all right.
01:03You mean to tell me I did this?
01:04You did that, rejoicing in my ongoing passion for home cooking.
01:09Since I was very little, I've loved the outdoors.
01:14Since I was very little, I've loved the outdoors.
01:27So it's not surprising the dear friend I'm visiting is one of the country's gardening experts, the brilliant Alan Titchmarsh.
01:37What a treat, Mary Berry coming to me garden.
01:40We're going to share dishes inspired by what we grow in the garden.
01:45I've enjoyed soup since I was a child, but this one is reinvented for the 2020s.
01:54Tuna and salads have been on my summer menu for decades, but this is my brand new way to make one.
02:02A classic I've been making for yonks, the delicious marriage of pasta, salmon and asparagus.
02:12And a salad centered on a cheese that has recently shot to fame, creamy, delectable burrata.
02:19Finally, my all-time favorite, apple cake, straight from the orchard.
02:29I can't wait to see my dear friend Alan again.
02:32There's absolutely nothing he doesn't know about gardening.
02:36And the garden, well, it's glorious.
02:39I could move in tomorrow.
02:41I'm so lucky that Alan's invited me to spend the day with him in his incredible four-acre garden.
02:49He's dedicated 20 years to creating this magical space.
02:55And I'm getting the chance to explore it.
03:01Good morning. Lovely to see you.
03:03Lovely to see you. The garden is looking better than ever.
03:09Can you remember when we first met?
03:11Well, it must have been with gardening.
03:13It was ages and ages ago, but the common bond.
03:16You like gardening and I like eating.
03:20Yes, Alan, but I know you never cook.
03:23Thankfully, your lovely wife, Alison, is a whiz in the kitchen.
03:28So, Ali and I have been married 50 years this year.
03:30I bought her this when we got married and wrote, and this is the Hamlin All Colour Cookbook by Mary Berry.
03:36What one wrote in front?
03:37With love and optimism, Alan.
03:40You always were a bit cheeky.
03:43This was about the first cookbook that we ever had that showed what you were going to produce,
03:48the recipes underneath, and there was a picture of it at the top.
03:51Exactly.
03:52Well, it was revelatory in the early 70s, was that?
03:54Here it was, chilled lemon flan.
03:56Oh, yes, and coffee ice cream.
03:58Yeah.
03:58And that ginger biscuit roll.
04:00Good gracious.
04:02Do you still make these, or are these just sort of old-fashioned recipes?
04:04No, they're not.
04:05Do you know they come back again?
04:06And what could be better than a traditional English trifle?
04:09I love trifle.
04:11It looks well used and a bit sticky, which I like to see.
04:14Oh, there is a photo in here talking of...
04:17Ta-da!
04:18Oh, gosh.
04:20That takes me back, yes.
04:22It's the one that my husband has on his dressing table.
04:24Is it really?
04:25Yes.
04:26Oh, how sweet.
04:28I'm excited because in this wonderful Aladdin's cave of a garden,
04:33I know Alan's going to have incredible things to cook with.
04:38Lovely and neat rose I can see of, very orderly.
04:42Look at this, I've got my proper asparagus knife too.
04:44You see, the weeds...
04:45You have to hand-weed those, don't you?
04:47You do, because if I run through this with a hoe,
04:49I'm in danger of chopping off the asparagus.
04:52If I just get some of the most promising ones,
04:55nice fat stalks...
04:56That'll be plenty.
04:58Right, off we go.
04:58OK, I'm now in your hands.
05:00This is where I'm out of my comfort zone and into yours.
05:04Don't worry.
05:05We're going to use that veg in my classic salmon and asparagus pasta.
05:10I've been making it for 30 years and it's never gone out of style.
05:15So now we're getting down to the proper cooking.
05:18We're starting by boiling the spaghetti in salted water,
05:22then turning our attention to the sauce, smoked salmon, creme fraiche,
05:27seasoning and some fragrant dill and chives.
05:31Oh, I can see you've done a bit of chopping in your time.
05:33Alan wouldn't call himself a cook, but he's trying.
05:37Don't expect me to look up, because I'm concentrating.
05:39Mind your fingers, I'm not going to be responsible for those.
05:43I've never been this scared since I did my exams for horticulture.
05:47And I knew more about them.
05:49Well, I'll give you marks.
05:52Well, he's not doing a bad job.
05:54Now, Alison's not with us right at this moment.
05:57What would she think of you doing this?
05:58She says, oh, you can do it then, can you?
06:00Right, OK, from now on...
06:02It's just you keep that knife away from me.
06:06The dill and chives go into the mix.
06:09And it's sort of waste not, want not.
06:12Yes, OK, I'll take the hint.
06:14There we are.
06:15Oh, the smell of Alan's freshly grown herbs.
06:19Just wonderful.
06:21It gives you a sense of satisfaction, doesn't it?
06:22You feel you have contributed.
06:24Even though my culinary skills might not be quite up to yours, Mary.
06:27At least my horticultural skills are playing a part.
06:28They're doing very well.
06:31To complete the sauce, fry off banana shallots,
06:36chopped fresh chilli and sliced button mushrooms.
06:41Now, that's bubbling away just what we want it to.
06:44Time for the star of the show, the asparagus.
06:48All my own work.
06:51That's grown a bit too tall because you weren't out there picking.
06:54I was leaving it because Mary Berry was coming to cook.
06:56Now, just a moment. That's why it got so tall.
06:59Well, this part here is going to be tough.
07:01Yes.
07:01So you just wait where it breaks and that we will use.
07:05So do that with all those.
07:06Yes, ma'am.
07:07Wonderful. Alan's on it.
07:09Time to check the mushroom and chilli.
07:12Now you can see it's just catching a little bit of brown on the outside.
07:17This looks perfect.
07:18Smells good. Gosh, it smells good.
07:20When the spaghetti is nearly ready, throw in the asparagus to cook with the pasta.
07:26Another job for you. Can you cut that in half and give me some juice back?
07:31That one is for our gin and tonic later.
07:34Oh, goody.
07:34Can you just go and drain it?
07:41I'll go and drain it. Okay.
07:42And make sure you don't let the spaghetti down the sink.
07:45Ah, yes.
07:45Into a colander. There's one waiting for you.
07:47Yes, okay. Thank you.
07:48Decades of friendship allows me to be a little firm, don't you think?
07:55Pasta rinsed under cold water and we're ready to bring everything together.
08:00The salmon mix, a dollop of horseradish and the lemon go into the mushroom.
08:06That's it. Give that a good stir.
08:12I just begin to salivate.
08:13It's good, isn't it? It is good.
08:15And look at all those fresh herbs, all straight from your garden.
08:18It couldn't be fresher.
08:23This is a sort of popped spaghetti carbonara, isn't it, really?
08:26It's no more carbonara than you are.
08:30Salmon, creme fraiche and asparagus. Classic.
08:34Doesn't that look good? It looks incredible.
08:37It's much better forming than spaghetti carbonara.
08:39But how does it taste?
08:48Come on, tell me.
08:50Please don't make me talk.
08:53That's one of the best spaghetti dishes I have ever had.
08:56I'm not flattering you. It's gorgeous.
08:58But I'm going straight inside now to write it down so I don't forget which bit.
09:01I've given you a written recipe. No excuses.
09:08Those wonderful asparagus.
09:10Back in the 1980s, the country was still using pretty basic veg, though.
09:15Now how about making a good soup? And I've got a turnip, and you can put potato if you like,
09:22some sliced onion. Then I'm going to have a leek.
09:27I'm really in my comfort zone because I persuaded the producers, please could I cook in my own home kitchen?
09:36This was the very first show that I hosted on my own. A big step for me.
09:41I've got a nice big pan. I'm going to make four pints of soup, making it really well worthwhile.
09:47Very often the vegetables would come from the garden, depending on the time of year.
09:53Now what remains is to add a bouquet garni.
09:56People weren't used to having a bouquet garni, a little bunch of herbs tied together.
10:02And what haven't I done? I haven't put the beans in. Let's add those now.
10:05In go the beans, haricot beans, and a little pearl barley.
10:11I've always made vegetable soup, but now there's such a huge choice of vegetables
10:16in all the different seasons. I can add more variety.
10:23That's fine.
10:24So I'm reinventing my 1980s vegetable soup with a new favorite, cauliflower.
10:36Rich and creamy with a hint of nutmeg and mustard.
10:41Who would have thought all those years ago that you would have cauliflower steaks? Often I'll take
10:46slices of the cauliflower and have those as the steaks and all the little bits. I'll make a bit of soup.
10:52In goes the butter. In the past I would have used dripping or perhaps some fat from chicken stock,
10:59just like my mother would use. That's just melting and then I'm going to add onions.
11:06Throw them in and let them soften.
11:11In goes the cauliflower. Looks a lot, but it's going to have a really good flavor.
11:15A bit of stalk goes in, that's fine.
11:17Then the stalk.
11:25Let it simmer for 20 minutes, season, then blend till smooth.
11:34Paul, my husband, he really likes soup with lots of bits in.
11:38I prefer a rich, smooth soup like this one with plenty of cream in as well. It is one of the few
11:46times that we differ. As I'm the cook, I slip in a puree from time to time. That's beautifully smooth,
11:53now to the other seasonings. Double cream is something I've always used in my soups.
12:01I know mum would put in the top of the milk because in those days there would be a top of the milk and she
12:06used to save that to have with crumbles and pies and perhaps to enrich a soup. A kick of Dijon mustard
12:14and I still use nutmeg for a warm nutty flavor. Nutmeg was an essential part of mum's cupboard of spices and there weren't many.
12:23That is looking rich and velvety. Just look at it. Much more creamy looking and lighter in color.
12:33I haven't used a bouquet garni for the soup. I'm simply adding fresh chives at the end.
12:40Herbs are a central part of my cooking. I grow all sorts of herbs. In the spring I put them just by the
12:46back door. It's just lovely to go out and have your own herbs and chop them when you want them.
12:53That's it. In going with the fresh chives. One last stir and it's ready to taste.
13:07That's just rich and glorious. So good.
13:12I'm proud of the herbs that I grow but that's small fry compared to the wonders of Alan's garden.
13:18I've got salad leaves I can give you. Various herbs.
13:25Right, salad leaves first. OK.
13:27Perfect. Because my next recipe is a wonderfully fresh modern salad.
13:32This is round-leaved rocket. Is it? I thought it was baby spinach. No.
13:38Well, nothing could be fresher than this and we know exactly where it's come from.
13:42Because it's raised up, the birds don't seem to come up here and neither do quite a lot of the pests.
13:46It's just raised out of the way.
13:47When I started out salads were tomatoes and cucumbers or maybe a coleslaw.
13:57Here we are.
13:59Now I make this modern beauty.
14:03Using roasted pine nuts, pesto and a cheese that shot to fame in recent years, burrata.
14:11But I'm starting with a very familiar veg.
14:14They're French beans. Can you take the...
14:17Top and tail?
14:18Yeah, I don't... I leave the tails on. Oh, do you?
14:20What's wrong with the tails?
14:23So I've got some boiling salted water here. Just drop them in there.
14:27OK.
14:27And I do those, you know, for roughly a minute or so.
14:31Do you remember when we'd meet up at Chatsworth and I'd have been doing a gardening talk and you were
14:35in the kitchen cooking and you'd say, come and do a session with me and you can be my sous-chef?
14:38You know, I did enjoy those. I was scared.
14:41That was at the wonderful country fair that they have every year.
14:44Yeah.
14:45It was good fun, but the audience just loved it when you made mistakes.
14:49And there were a few of them.
14:50You needn't do that today.
14:51OK, right.
14:53The beans and added peas should be ready.
14:56They want to have kept their colour and also they want to have crunch.
15:00We're much better about vegetables nowadays, aren't we?
15:02Not overcooking them rather than being boiled to death, you know.
15:05Generally speaking, up north, back in the 1950s, you put your sprouts on at the end of November.
15:11And school, but that all went back to school, Dennis, don't you remember?
15:14Cabbages, which a friend of mine used to call green Macintosh.
15:18I think we can let the horror of over-boiled British veg stay in the past.
15:23Let's assemble the whole thing.
15:25Right. So, a bed of leaves first.
15:27That's right.
15:28Yeah, right.
15:28Lamb and lettuce.
15:29Just some lamb's lettuce.
15:30Yeah.
15:31All green, which is lovely.
15:33Each of these mixed leaves, they all taste slightly different.
15:36And then we arrange some of the beans and peas.
15:40And now for my new favourite ingredient.
15:43We've got some burrata here.
15:45Do you like burrata?
15:46I do, love it, yeah.
15:48It's solid mozzarella on the outside with a soft, creamy centre.
15:53Yeah, it looks like a wonky boiled egg, doesn't it, really?
15:57And another popular edition of the last few decades, golden toasted pine nuts.
16:04It's so easy to burn them.
16:06That's why I didn't let you do it, because I thought there'd be trouble.
16:08How very wise.
16:10And a final touch of some sliced avocado and season.
16:14Just before serving.
16:15Yes.
16:15If you just pull that apart and put some pieces, that's it.
16:19Right.
16:20Oh, look at it.
16:21Oh, it's all wonderfully gooey inside.
16:23Oh, lovely.
16:24Look at that.
16:25Gorgeous, isn't it?
16:26The dressing is a delicious mix of pesto with white wine vinegar.
16:33Mmm.
16:35Oh, that's so good with that sauce on.
16:37Symphony in green and white.
16:40I love updating my old classics, but even after all these years,
16:48I still find so much joy in creating brand new ones like this.
16:55You can prepare the vegetables and sauce in advance if you like,
16:58but cook the tuna last minute and serve it.
17:02Couldn't be better.
17:02You'd even get away with doing it on the barbecue on a sunny day.
17:05The tuna is going to be glazed in a teriyaki sauce.
17:11Soy, honey, white wine vinegar.
17:15Toasted sesame oil.
17:17Well, that's only been added to my cupboard in recent years, and I do use it.
17:22It has a very good flavour and quite different.
17:28One and a dash more.
17:31That's it.
17:31That's it.
17:33And then the juice of half a lemon.
17:38Corn flour, grated garlic,
17:40and then whisk on a low heat until it's thick and glossy.
17:44And now to the salad.
17:46I love cooking with things that I grow, and I grow cucumbers.
17:50They're really very easy.
17:52And I had 74 cucumbers last year, and I find all different ways of using them.
17:57Make a very good cucumber pickle.
18:00Carrot ribbons add a beautiful colour and crunch.
18:03I wonder whether Alan grows carrots.
18:06There's nothing like a homegrown carrot.
18:07They taste so good.
18:10It's with no effort, and it does look rather good, especially when they're curled over.
18:14It'll be very good in the salad.
18:17Peppery rocket into the bowl, then red pepper.
18:22Some spring onions.
18:24And cucumber.
18:26And our wonderful curls here of carrot.
18:30Salad ready.
18:31It's time to focus on those beautiful tuna steaks.
18:35I'm going to put a little bit of olive oil to start with.
18:39Then spoon over that delicious sticky sweet teriyaki sauce.
18:44Remember, anything with honey in helps the fish or the meat to go brown quickly.
18:48Make sure the pan is piping hot.
18:53Pepper and salt.
18:54We only want to sear it for 30 seconds until it's brown on one side.
18:59Let's have a look and see how it's doing.
19:01You can just see from the side, the heat is just entering the tuna.
19:07Looking good.
19:08Ready to turn over.
19:10You've really got to watch this.
19:11Not the time to think, oh, I need to go and water something in the garden.
19:15Stay with it.
19:16That's absolutely perfect.
19:17Now to plate it all up.
19:28That wonderfully crisp salad balances with the teriyaki tuna perfectly.
19:33An ideal supper for a summer's day.
19:38The tuna just melts in the mouth.
19:41It is absolutely scrumptious and goes so well with that crispy salad.
19:48But it's not all about the vegetables.
19:50I am with one of the country's greatest gardeners after all.
19:55Oh, lovely.
19:56Oh, it's like a theatre.
19:58I thought I needed to give you a pelargonium to remember this by.
20:01So I thought, what pelargonium can I give you?
20:03And I thought, I know.
20:05Mary looks wonderful in pink.
20:08So I've got a wonderful rich pink pelargonium to give you there.
20:11Well, that's very, very, very pink there.
20:13Well, it's absolutely lovely.
20:15Very elegant and tall and healthy, as I would expect it to be.
20:20And I think I might be able to take some cuttings a bit later.
20:22Oh, you will. You'll have more then.
20:24Yeah.
20:25What a treat.
20:26I'm going to show Alan something he's never seen before as a thank you.
20:31Right, let's see what you suggest for a family, then, in a picnic area.
20:38Well, sandwiches, Judy.
20:39This one says, Thomas and William, no mustard.
20:42Thomas and William, no mustard.
20:44Exactly. That was a ham sandwich.
20:46You know, you learn what your children will like.
20:49And so you can do it a week ahead.
20:51So you could have various fillings.
20:53And I've got some rolls here that have got lared fillings in.
20:56The chicken legs, I always put a piece of foil at the end,
20:59so you don't get your hands all sticky.
21:01Ever practical.
21:02Ever practical.
21:03And also, the children eat much more when they can walk around.
21:07They just like the informality of it.
21:10I've made some mousses.
21:11Just ones made from evaporated milk.
21:14But the children just love them.
21:17Evaporated milk.
21:19And condensed milk.
21:20We used it so often.
21:22Oh, yes.
21:24Iced Spanish soup.
21:25That's what we did on the last programme together.
21:26Gaspaccio.
21:27Gaspaccio, and it's ideal for a picnic
21:30because you can have it icy cold,
21:33and you'll notice the ice is coming out as well.
21:36Gaspaccio would have been quite exotic in the 70s, wouldn't it, really?
21:39It was perfect because people have been travelling, you know, to Spain
21:44and had it there, and you come home and make it.
21:47Well, you needn't think any of this is going to be wasted.
21:49It's been promised to the crew for all a long, long time.
21:52Gaspaccio.
21:54Yes.
21:54Now, that's something that pertains still today.
21:58If you leave food out and there's a film crew present, it will go.
22:02Absolutely.
22:03And then for sticky faces, always remember to take a cloth.
22:07Absolutely.
22:07That is not an ordinary bag.
22:09You went into that bag up to your shoulder.
22:11This is Mary Poppins' bag, isn't it?
22:12Well, it doubles up as a beach bag.
22:17We filmed that picnic on a small patch near the motorway,
22:21a world away from this garden.
22:24It is totally peaceful, sometimes disturbed by...
22:32Even a world-renowned gardener needs tips sometimes.
22:36Straighten up, a bit more that way.
22:38That's perfect.
22:40Lovely line.
22:41What about a cup of tea?
22:44I've got something a little better.
22:46This is one of my all-time classics.
22:49Well, do you ever get a glut of apples?
22:52Yeah, too many to use, yeah.
22:54Well, this is a perfect recipe for using up apples at the end,
22:58but you can make it all the year round if you've got apples.
23:00It's one of my favourites, and I honestly have been making it for years.
23:05And I just love it, and it's all the better
23:08for a nice dollop of cream on top.
23:11Core and peel some cooking apples like these Bramleys.
23:15When did you last make a cake then, Helen?
23:17I don't think I have ever made a cake.
23:20I had a mum who made lovely cakes,
23:22a mother-in-law who made lovely cakes,
23:23a wife who makes lovely cakes.
23:25And your daughters make good cakes.
23:27Yes, they do.
23:29Big knife to call this, isn't it?
23:31Are you complaining?
23:32No, no, no, just remarking.
23:33Just remarking, that's right.
23:35Just a comment.
23:38I complain.
23:38They're doing them very neatly, considering you don't do them all the time.
23:42That's good.
23:42All right.
23:43For his first ever sponge, Alan needs two eggs, preferably without shell.
23:50You've done that before, that's because you do breakfast.
23:54There's no need to show off by doing it so high.
23:57Oh, they dropped that one then.
23:59Perfect.
24:01True.
24:01That's absolutely perfect.
24:04Self-raising flour and baking powder makes a light sponge.
24:08And one thing about this, it will dip in the middle.
24:13It's because, as you know, when you cook an apple, it becomes soft and it goes down, if it's done.
24:18So, then we have the sugar.
24:23Add almond extract for its fragrance and melted butter before whisky.
24:31That way?
24:31Yeah.
24:32Oh, oh.
24:34So far, so good.
24:36Oh, gosh.
24:37It looks quite lumpy.
24:38That's all right.
24:39Is that right?
24:40I don't know what to expect.
24:41I don't know.
24:42It will come a little bit smoother, but that's part of its charm.
24:45But you will see that it will come smooth.
24:48I think that's the perfect consistency now.
24:52Whenever I cook, if I give you a call, will you come and stand by me and say,
24:55it's all right, Alan, it will be fine.
24:59And then to stop it, push it up.
25:02No, don't touch that.
25:03That one up that way.
25:06That's it.
25:06Sorry, wrong way.
25:07Press that one then.
25:08It went faster then.
25:10You tell me to do that.
25:11Press that down.
25:13There we are.
25:13Look at that.
25:15Use half the mixture to form the base of the cake.
25:19Spread it out.
25:20Spread it out.
25:20And then add the apples.
25:24Arrange the apple round.
25:26Yes.
25:26And don't put it to the side of the tin because it'll stick.
25:30Gotcha.
25:31So just put it round in a sort of informal pattern.
25:34Right, now the rest of this goes on top.
25:39Now, just a tip, we've got some camera people here.
25:42Yeah, oh, do it.
25:42I know, you'd think I'd work with camera before.
25:45Do it towards the camera, yes.
25:46That's right.
25:47Now, gentlemen, here we are.
25:52Get it so it goes round.
25:54Let it sort of slop itself down.
25:56So that's a lovely, sweet sponge.
26:04Oh, oh, the almond essence.
26:08And a final touch, delicious flaked almonds.
26:12Then an hour and a half in a 140 fan oven.
26:16And I can take one more stroll around this magical garden.
26:21What a joy.
26:23In the war, we grew in order to have food.
26:27We had so many vegetables because the meat was on Russian.
26:31Eat your veg.
26:32Eat your veg.
26:34But you like growing it too.
26:35I mean, it's left you with that legacy of it, hasn't it, really?
26:39Do you find when you come home,
26:41is the garden a great switch off from cooking?
26:43I think the first thing I do is open the door, let the dogs out,
26:46and then you're out there in the fresh air,
26:49and you look up at the sky and all the worries go.
26:51And I would hate not to have the great outdoors.
26:57I've got a rowing boat.
26:58I can take you once round the lily pads if you want.
27:00I trust you as a gardener, but I'm not so sure about on the water.
27:04I think I'm better on my two feet on the grass.
27:07Well, if you know, I'm a qualified day skipper.
27:11And this wonderful classic apple cake is ready.
27:14It is the first cake I have ever made.
27:20Isn't it shameful to get to my age and never having baked a cake?
27:23I've grown a few apples I could have put in it, though.
27:25Served warm with cream, it's absolutely timeless.
27:32For a first effort, I certainly can't fault it.
27:37It's deliciously moist.
27:39It's wonderfully subtly almondy.
27:41Oh!
27:43I'm a Yorkshireman who likes fruitcake and cheese, right?
27:45I like this every bit as much, I can honestly say that.
27:48I don't think it'll be very good with cheese.
27:50No. It's very nice with cream, though.
27:56Well, Alan,
27:57I couldn't have had a happier day in your simply gorgeous garden.
28:02Well, I couldn't have had a better day, because I've baked my first cake.
28:06I've found a recipe for a spaghetti, which is absolutely delicious,
28:10and carbonara is now in the shade for me.
28:12And I can cook that flask and just say,
28:14oh, there's a little recipe I'm going to rustle up tonight
28:18and top it with apple cake.
28:19I mean, thank you very much.
28:21When people say to me, who taught you to cook?
28:24Very, very.
28:28Next time...
28:30These last two don't want to go in.
28:31Come on, lads.
28:33My lifelong love of entertaining.
28:36Just look at that, then.
28:38Wouldn't you be proud if you'd made that?
28:54you
28:56Thank you,
29:11I'm
29:12I'm
29:12You
29:12I'm
29:13I'm
29:13I'm
29:14I'm
29:15I'm
29:18I'm
29:18I'm
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