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00:05Ainsley's Taste of the Bahamas.
00:10Brought to you by Nassau and Paradise Island.
00:20The best way to experience the true flavour of a place is through its food.
00:24So, I'm off on my culinary travels again.
00:29I'm looking for dishes with a story to tell.
00:34It's an aphrodisiac.
00:36Traditionally.
00:39It's an aphrodisiac.
00:43It's an aphrodisiac.
00:44And the freshest and ziniest of ingredients from land and city.
00:49So, here I am in the Bahamas exploring islands of white sands.
00:54Turquoise seas and food that is as vibrant as its people.
00:59From hidden beach shacks and fish fries...
01:02Ooh, a little bit of...
01:04To fine dining with a Caribbean twist.
01:08It's all in this world!
01:09Scoop it up!
01:10Mmm!
01:11Mmm!
01:12This is the last bottle known...
01:14Winterman.
01:15Wow!
01:16I'm diving headfirst...
01:17Into the flavours...
01:19The colours...
01:20And the rhythms of island life.
01:23So, come on!
01:24Grab a plate.
01:25Loosen that belt.
01:26And join me in my quest as I search.
01:29For a little bit of island zest.
01:31Welcome.
01:32Taste of the Bahamas.
01:34Yeah!
01:35Yeah!
01:41The Bahamas.
01:44The Bahamas is a chain of hundreds of islands and coral shallows in the warm Atlantic Ocean.
01:49Just a short hop from Florida.
01:51And right at the heart of it are Nassau and...
01:54Paradise Island.
01:55My Bahamian base.
01:57Today, I'm enjoying the...
01:59Sweet Island life.
02:00And I'll be finding out if you can improve on a classic...
02:04pudding.
02:05Have you ever looked at a dessert and say naughty?
02:07Ha ha ha!
02:08Ha ha ha!
02:09I'll be visiting a family-run sweet shop that's keeping up age-old traditions.
02:14Why do they like the wax paper?
02:15They say it's a church candy.
02:17You can open it in church without making noise.
02:19Yes.
02:20Wonderful.
02:21And making a dreamy island dessert in my seaside...
02:24kitchen.
02:25This is absolutely perfect.
02:27Look.
02:28Ha ha ha ha!
02:29But first, I'm heading into the countryside for a taste of...
02:34liquid sunshine and some sweet inspiration.
02:37I'm on my...
02:39I'm on my way to meet a remarkable woman who has a passion for beekeeping.
02:43I've been told...
02:44that nothing gives her more pleasure than to pass on her expertise and knowledge to others.
02:49So, I'm buzzing to find out why.
02:54Make sure your smoker is lit properly.
02:59Lift your gloves.
03:02This is Shakara Lightbourne.
03:04Let's try to make sure you're covered.
03:06Helping her 19-year-old son get ready for work.
03:09I know your momma's short.
03:10Let's do that.
03:11He's just one of Shakara.
03:14There's many students learning not just how to keep bees and look after hives.
03:19But also learning about patience, self-confidence and the...
03:24the importance of connecting with nature.
03:26Try to take out a full frame.
03:29Start...
03:30Take out one from the middle.
03:31Try to hook it and pull it up.
03:35Shakara.
03:36Almost nervous approaching you.
03:37Hi.
03:38How are you?
03:39I'm...
03:39I'm really brilliant.
03:40What is he looking for now?
03:42Oh, he's looking at the configuration.
03:44I'm seeing that we have enough baby bees.
03:46And so the queen is laying.
03:49We want to make sure she's laying in a way that is easy for the workers to be able to...
03:54maintain and clean the hive.
03:56And a lot of babies is always a sign of a...
03:59good, healthy colony.
04:00Shakara is a kind of Bohemian beacon.
04:04caring for hives in different corners of the islands.
04:08She calls her bees...
04:09her girls.
04:10Because most of the bees in her hive are female.
04:13And every...
04:14every colony produces a honey with its own unique island flavor.
04:18I like...
04:19I like to call it bush honey.
04:20Yeah.
04:21Because we have so many different flowers and trees.
04:24some multifloral honey.
04:25You really don't know what you're going to get.
04:27Yeah.
04:28It's small but powerful.
04:29Yeah.
04:29Definitely.
04:30Yeah.
04:31Any chance I could try some of that?
04:32Yeah.
04:33Definitely.
04:34Let's go.
04:34Okay.
04:35Great.
04:36Shakara has brought me a Bohemian honey salad.
04:39collection.
04:40We have the advantage here in the Bahamas that we don't have winter, so...
04:44we have honey all year round.
04:46Different types of honey.
04:47You have spring honey and summer honey.
04:49kind of a fall honey.
04:50And sometimes you don't really know what you're going to get from it.
04:51Yeah.
04:52And sometimes you don't really know what you're going to get from it.
04:53Yeah.
04:54From time to time.
04:55All right.
04:56What should I taste first?
04:57This, this, this or what?
04:58So, let's start from dark.
04:59And go to light.
05:00Just dip that in there?
05:01Yeah.
05:02You can just dip it in there.
05:03Okay.
05:05The sweetness, not over sweet at all.
05:08Slightly caramelly.
05:09Yes.
05:10I would turn it into like a coastal barbecue sauce.
05:13Kind of like...
05:14on meat.
05:15And even sometimes I like my tea with a little bit of flavor.
05:19Hmm.
05:20Next, the amber one.
05:22Much like...
05:24lighter.
05:25I like that.
05:26So, this one is more of a summery honey.
05:29You know, in the summertime we have a lot of mangoes and passion fruit and it's...
05:34just a lot of fruity flavors and so the bees have a lot too far.
05:39I've got a feeling that I might get a little bit of heat coming out.
05:44this last one.
05:45Yes.
05:46Yeah.
05:47That looked like a bad boy honey.
05:48Yes boy.
05:49Yes boy.
05:49This is one of Saqqara's most mischievous creations.
05:54Honey with a kick of good pepper.
05:56I mean, it's not very hot, but you know.
05:58Yeah.
05:59It takes a bit of time, but then...
06:04Yeah.
06:04Yeah.
06:05It's like an after.
06:06It really does...
06:07I think I'm turning into Barry Watt.
06:09My baby was a little hot.
06:10My baby was a little hot.
06:11My baby was a little hot.
06:13Oh.
06:14Oh, wonderful.
06:15Oh, what a treat.
06:16Yeah.
06:17What a treat.
06:18I'm so happy that you were able to taste it.
06:19I'm so happy.
06:20I'm absolutely delighted and I've called you.
06:24the Bahamian bee queen for a reason because your knowledge...
06:29And just the way you share everything, it's been great.
06:32Thank you so much.
06:33Thank you so much.
06:34I love you.
06:36Okay.
06:37Ooh.
06:38Oh.
06:39Honey...
06:39It is without doubt one of Mother Nature's great flavor creations.
06:43Something...
06:44You could never improve.
06:45It's a bit like a brilliant recipe really.
06:48I mean...
06:49You can't improve a classic.
06:51Can you?
06:52How can you...
06:54take a dessert that everyone loves and make it even better?
06:57How can you improve?
06:59How can you improve on putting perfection?
07:00Well, I'm about to find out.
07:02It's time for a...
07:04Duff.
07:05Duff is a classic dessert that...
07:09Almost every Bahamian grows up with.
07:11But chef Kenrick Delaney has come up with a...
07:14brand new version that's become a favorite with younger generations.
07:18And...
07:19a few of the old Duffers.
07:20So I've come to find out what all the fuss is about.
07:24But first, I need to know one thing.
07:26What on earth is a Duff?
07:30This is actually a remnant of British time in the Caribbean actually.
07:33Wow.
07:34Tell me more.
07:35It's actually an old Scottish dessert called Duff.
07:37It was made with apricots.
07:39And prunes.
07:40Spices.
07:41Things that we didn't have here in the Bahamas.
07:43Yeah.
07:44And our...
07:44matriarchs.
07:45My grandmother's grandmother, her grandmother.
07:46They figured out how to swap in local fruits.
07:49Yeah.
07:50So guava became the most popular one.
07:51Mmm.
07:52The traditional Duff requires...
07:54patience.
07:55It takes three hours to steam.
07:57Leaving you plenty of time to make the all...
07:59important rum sauce to go with it.
08:01Are we about to try this?
08:03Absolutely.
08:04We're gonna slice it.
08:05Mmm.
08:06So this is the traditional Duff.
08:07You're gonna see right inside here.
08:09So how the guava is swirled into a pattern.
08:12This is a dessert that's always served...
08:14hot.
08:15Mm-hmm.
08:16Have you tried that?
08:17Ah.
08:18Wow.
08:19This is...
08:19the taste everyone here knows.
08:21The flavour of childhood for so many Bahamians.
08:24It's like a soy pudding, isn't it, eh?
08:26But that rum sauce just...
08:27Ah!
08:28Takes it off.
08:29Yeah.
08:29But Kendrick, you've taken this to a new level now, haven't you?
08:32I did.
08:33So I actually live...
08:34I've lived in Singapore as a chef for a while.
08:36Mm-hmm.
08:37And they have these Chinese Baoban and...
08:39Being a chef myself, I wanted to experiment with that.
08:41I moved back to the Bahamas.
08:42Um...
08:43And I decided, hey, I wanna go...
08:44I'm gonna spend three hours making this.
08:45So I used one of these.
08:46And it cooked in seven minutes, actually.
08:48So...
08:49Wow.
08:50I went from three hours to seven minutes.
08:52It's the perfect thing for the TikTok generation.
08:54But what was the older generation like?
08:57Because tradition is tradition.
08:59They don't like changing.
09:00Yeah.
09:01Was that a bit of a battle to start with?
09:02It was tough.
09:03I had so many people...
09:04Negative.
09:05A lot of...
09:06Basically, they wanted to know, who do I think I was, you know?
09:08The next day...
09:09I went to the farmer's market.
09:10Yeah.
09:11Thought, you know, maybe nobody would show up.
09:12And I sold out in the first ten minutes.
09:14Wow.
09:15Wow.
09:16Kendrick took a slow and heavy dessert and created...
09:19a quick and light alternative.
09:21So...
09:22How's it done?
09:23And how does the new Duff...
09:24compare to the classic?
09:25First, we're going to dump this out.
09:27Yeah.
09:28And then we're going to mix...
09:29in our dry ingredients.
09:30I like to leave a little well here.
09:32Mm-hmm.
09:33So you're going to add in your cinnamon...
09:34your nutmeg and your spices.
09:36Just a touch of sugar to make it sweet.
09:38Mm-hmm.
09:39And now you're going to mix this together.
09:41So I start getting in there?
09:42Why not?
09:43Okay.
09:44Beautiful.
09:45This takes me back to, you know,
09:46when I used to sort of bake with my mom.
09:48The coolness.
09:49of the flour.
09:50Run between your fingers.
09:51There's something special about that.
09:52Whilst you're doing that, I'm just going to...
09:54crack these eggs into the liquids.
09:58And then you want to...
09:59go ahead and just make a well in the center...
10:01for us to pour this liquid in.
10:03Heh.
10:04And now to burn some calories...
10:06before I put them back on again.
10:09Now we're getting somewhere.
10:10Now...
10:11All the muscles are coming out, right?
10:12You can see it's coming together.
10:13Beautiful.
10:15Next, we leave the dough to rest for a few minutes.
10:18And then...
10:19It's time for the fruity guava filling.
10:22So you're gonna...
10:23I'm just gonna...
10:24just give you one...
10:25all there.
10:26Yeah.
10:27And I'll have one too.
10:28Okay.
10:29Now this is quite easy to...
10:29I know.
10:30Yeah.
10:31So just take your palm.
10:32Mm-hmm.
10:33Gonna push it down a little bit.
10:34And then...
10:34I like to...
10:35just make the edges a little bit thinner.
10:37Yeah.
10:39Right?
10:40Mm-hmm.
10:41And then we're gonna put some guava on it.
10:42Now this is a tough part.
10:43Mm-hmm.
10:44Because you don't want...
10:44any of the guava to spill out.
10:45Okay.
10:46So I'm just gonna put some right here for you.
10:47So we're gonna stretch it a little bit.
10:48Okay.
10:49And just pinch it up together.
10:50Crimp it really tightly so that...
10:52your filling doesn't pop out in the steamer.
10:54Okay.
10:55There you go.
10:56At the end I like to just kind of twist it a bit.
10:59Yeah.
11:00Make sure it's tight end.
11:01Then into the steamer they go.
11:04And seven minutes later...
11:05Voila!
11:06You can get duffed.
11:07Wooo!
11:09Shall I fish one out?
11:10Absolutely.
11:11Go for it.
11:12Yeah.
11:13There you go, my man.
11:14Yeah.
11:15Perfect.
11:16Okay.
11:17So I'm gonna pour this sauce right on top.
11:18So this sauce actually has butter...
11:19Guava in it as well.
11:20And a touch of rum.
11:22Have you ever looked at a...
11:24dessert and say naughty?
11:25Look at that.
11:26I've just cut in there.
11:27Look inside there.
11:29Guys.
11:30Look how beautiful that is.
11:34Is it familiar to the old fashioned?
11:39Duff it up, man.
11:41Duff it up.
11:43Grandma would...
11:44No.
11:45We really wouldn't know.
11:47I think what it is, is that the old fashioned...
11:49one.
11:50Because it's been cooked like that.
11:51Maybe a little bit stodgier.
11:52Mm-hmm.
11:53But this because it's in that...
11:54our bum form is softer.
11:56Yeah.
11:57And you know, it's just...
11:58It's...
11:59It's just...
12:00It doesn't need that amount of time.
12:02It really doesn't.
12:03And the rum sauce...
12:04just absolutely takes it to another level.
12:07Kendrick's given an old...
12:09island favourite.
12:10A brand new beat.
12:11And it's lost none of its Bahamians.
12:14Thanks, man.
12:16Well done to you too, man.
12:17I appreciate it.
12:18That's really good.
12:19Fantastic.
12:19After the break, a story of...
12:24sweet success.
12:25You loving it?
12:26Loving it.
12:2725 years.
12:2825 years.
12:29Life gone sweet.
12:30And a tropical treat in my seaside...
12:34kitchen.
12:35It's a lovely, lovely creamy dessert...
12:37that's perfect with all the...
12:39these amazing ingredients.
12:44Ainsley's Taste of the Bahamas.
12:47Ainsley's Taste of the Bahamas.
12:49Brought to you by Nassau and Paradise Island.
12:54Ainsley's Taste of the Bahamas.
12:59Brought to you by Nassau and Paradise Island.
13:04Welcome back to the Bahamas.
13:09On my dessert island, I've been exploring a taste or two of honey.
13:14That looked like a bad boy, honey.
13:17Yes boy, yes boy.
13:19An ingenious twist on an old Bahamian favourite.
13:22Have you ever looked at a...
13:24dessert and say naughty.
13:25But now, I'm going to step back in time.
13:29For a sugary hit of nostalgia.
13:33I've got a...
13:34I was going to say, I love a sweet shop, didn't you?
13:36Oh, oh, that lovely sweetness kind of brings out...
13:39the kid in you.
13:39For the Bahamians, when they want that experience,
13:42they come here to Baltimore's Canyon.
13:44Peace.
13:49Mortimer's Candice has been a colourful part of Nassau life for almost a...
13:54century.
13:55It all began in 1928, when Ulrich Mortimer Senior...
13:59went to New York to learn candy craft.
14:01And he came back with a dream of opening...
14:04his own sweet shop.
14:05Four generations later, great-grandson, Kel...
14:09Mortimer is still mixing, stretching and rolling out the family legacy here.
14:14So what are your customers looking for?
14:16When they come in here, is it...
14:18Sweets have...
14:19changed, haven't they, over the years?
14:20They have.
14:21But the main thing is Bahamians tend to eat more mints.
14:24From the kids, the sweet candies, not so much the adults.
14:28The adults prefer...
14:29the peppermint candy.
14:30All those peppermints are still...
14:34made by hand, the traditional way, in copper kettles, then stretched and pulled...
14:39on marble tables.
14:40A single batch takes about an hour and a half.
14:44And produces about 1500 sweets.
14:47And the star of the shop is the bright...
14:49green mint that put this place on the map.
14:52It's our signature candy.
14:54It's our most popular candy.
14:56Okay, and what makes it so special?
14:59The strain of the mint, it's a smooth, strong peppermint rather than the dry peppermint.
15:02When you see the green mint, you know...
15:04So that's modern candies?
15:05Yeah.
15:06Today, Kell supplies hotels and supermarkets...
15:09markets with his mints.
15:10As well as the regulars who pop in every day.
15:13This is probably why the star...
15:14here still wrap some of their sweets into traditional wax paper.
15:18To keep customers...
15:19to keep customers of a certain age happy.
15:21That was pretty by the senior...
15:24The senior brigade.
15:25Yes.
15:26Why do they like it?
15:27Why do they like the wax paper?
15:28They say it's a...
15:29church candy.
15:30You can open it in church without making noise.
15:32How brilliant is that?
15:33The preacher...
15:34You can notice it.
15:35Put down your bag of candy or something like that.
15:37Wonderful.
15:39But there's loads more than mints on the shelves here.
15:42Generations of Bahamians have grown...
15:44grown up on these peanut cakes, coconut cakes, rich homemade fudge...
15:49and something called a bennie cake.
15:51This is a bennie cake.
15:52A bennie cake.
15:53A bennie cake.
15:54Yes.
15:55Tell me what that is.
15:56It's similar to a sesame seed.
15:57Mm-hmm.
15:58We cook it first.
15:59We add the sugar to water, corn syrup, a little vanilla flavoring.
16:04to give it a little extra.
16:05And that's all made on the premises.
16:07All made...
16:08All candy.
16:09All candy is made right here.
16:10Would you like to try a piece?
16:11Yeah, I'll try a piece.
16:12Why not?
16:13I feel like I...
16:14I'm tasting local history here.
16:16Surrounded by the old photos and all of the genera...
16:19Jason's looking down on me.
16:20Oh, yeah.
16:21Oh, yeah.
16:22I love that.
16:24Mmm.
16:25Mmm.
16:26That is sweet, isn't it?
16:27Yes.
16:28That's why you come to...
16:29a candy shop.
16:30There you go.
16:31Oh, absolutely lovely.
16:33Yeah.
16:34Uh, how lovely to see the old-fashioned family business thriving.
16:38And Kel keeping the...
16:39traditions alive as his great-grandfather would have wanted.
16:42Yeah?
16:43You're loving it?
16:44I love it.
16:4425 years and still...
16:4625 years?
16:47Yes.
16:48Every morning you're awake.
16:49Yes.
16:50Life gone sweet.
16:51Yes.
16:52Yes.
16:53Yes.
16:54Yes.
16:54And now it's time to get cooking in my seaside kitchen.
16:58And after...
16:59all that sugar,
17:00there's only one thing for it.
17:01Dessert.
17:02You know what?
17:04I've had the sweetest of days.
17:06And I'm gonna make it even sweeter now with...
17:09my beautiful coconut lime creams.
17:11Followed by a little bit of...
17:13tropical...
17:14salsa...
17:15and...
17:16some Benny Brittle Shards.
17:17It's a lovely, lovely creamy dessert that...
17:19perfect with all these amazing ingredients.
17:22Let's get started.
17:24First of all, I'm gonna make the creams and...
17:26what I need for that is some double cream...
17:29which I'm gonna pop into...
17:30a saucepan.
17:31And that's it.
17:32I'll just put that on there.
17:33Just warming.
17:34ever so slightly.
17:35And then I've...
17:36I've got some creamed coconut here.
17:39and then in...
17:40with the coconut cream.
17:44I'm gonna sweeten it up a touch.
17:46And of course,
17:47that requires some sugar.
17:49So the sugar's...
17:50going in there too.
17:51Just simmer...
17:52and stir for a few minutes.
17:54until all the sugar dissolves.
17:56And then...
17:57set aside to cool.
17:59Okay, let's get on...
18:00with our brittles, shall we?
18:03Pan on the stove.
18:04I've got some sesame seeds here.
18:06I'm gonna take those.
18:07They're going into...
18:08my...
18:09pan.
18:10And I've also got some...
18:12beautiful...
18:13desiccated...
18:14grated coconut.
18:15That's great.
18:16Just gonna toast those up a little bit.
18:20Now, you know we live in this world now,
18:21where um...
18:23every...
18:24ten seconds your phone's going...
18:25beep, beep, beep, beep.
18:26beep, beep, beep, beep.
18:27beep, beep, beep, beep.
18:28Well, you don't go off and...
18:29beep, beep, beep, beep.
18:30When you're doing this, alright?
18:31Otherwise this will...
18:32b-b-b-b-burn.
18:33Ha, ha, ha, ha.
18:35And uh...
18:36our lovely sesame and...
18:38coconut...
18:39beginning to...
18:40toast up.
18:41And it's gonna take a few minutes.
18:43Alright.
18:44I'm using the same pan here.
18:49Now for the...
18:50caramel.
18:51In with the sugar.
18:52The water.
18:54Got my nutmeg going into that caramel.
18:58Got my nutmeg going into that caramel.
19:00And...
19:01a pinch of salt...
19:02in there too.
19:04And...
19:05a...
19:06bit...
19:07of shikara honey.
19:10Ah.
19:11How passionate was that lady?
19:13And the fact that...
19:14she's passing on all that knowledge onto her son.
19:17And it was just soaking it up like a sponge.
19:19Yes, ma'am.
19:20Yes, ma'am.
19:21Yes, ma'am.
19:22Lovely.
19:24A little bit of a stir.
19:25No more than that.
19:26And then leave it alone.
19:29And while my caramel bubbles away, it's time to zest up my cream and add...
19:34plenty of lime juice too.
19:35It's about 80 or 90 mils of...
19:39lime juice going into this.
19:41So it really is quite citrusy.
19:43Look at the...
19:44amount of juice coming.
19:45I think at home I probably need about four or five of these.
19:48Maybe even six.
19:49But out here they're really big and juicy.
19:53Stir that lime juice in.
19:54into the cream.
19:55That's going to help thicken it up.
19:56And more importantly, that will set...
19:59beautifully inside our fridge.
20:02Now back to the caramel which is looking...
20:04just right.
20:05That's what I want.
20:06That's great.
20:07And I'm going to take...
20:09some of my coconut...
20:11and sprinkle that in there.
20:14And this is...
20:15for my Benny Brittle.
20:17Which is a bit of a take...
20:19actually on...
20:20what I experienced down at Mortimer's.
20:22You know, by the old Benny...
20:24cake there.
20:25With the cork and not cake.
20:26I thought that was fantastic.
20:28And...
20:29we've got to work...
20:30quite quickly here.
20:31We've got to work quite quickly here.
20:34with another bit of greaseproof paper on top.
20:39just spreading that out like that.
20:43That's what we're looking for.
20:44Now.
20:45I can allow that to cool down for a while.
20:47Then we could snap that.
20:49into shards.
20:50Make up my little salsa.
20:51And...
20:52we're ready to serve up.
20:53Why?
20:54Lovely.
20:55Pour the cool cream.
20:59into glasses.
21:00And...
21:01after three hours in the fridge...
21:02Here they are.
21:03Here they are.
21:04perfectly chilled.
21:05Look at those.
21:06Aren't they lovely?
21:07Let's hit that with a little bit of...
21:09tropical salsa.
21:10Shall we?
21:11And I've got...
21:12lovely dragon fruit there.
21:14And I'm chopping up a bit of staff.
21:19fruit too.
21:20And of course...
21:21some pineapple.
21:24Hey.
21:25Look at that.
21:26So, so nice.
21:27Hey.
21:28Look at that.
21:29So, so nice.
21:29and then we can finish it off...
21:31with our lovely...
21:32shard.
21:33Look at that.
21:34This is absolutely perfect.
21:36Look.
21:37Isn't that...
21:39lovely?
21:40Just snap that away like that.
21:41Time to finish my dish...
21:43with some...
21:44chopped fruit pieces...
21:45and a little petal...
21:46for colour.
21:47And then...
21:48of course...
21:49we've got our shards.
21:50Now, when I went down to Mortimer's...
21:52and I saw kale...
21:53and I picked...
21:54up these Benny cakes...
21:55and coconut cakes...
21:56I thought...
21:57what can I do with it?
21:58Well...
21:59I wasn't really sure...
22:00but then...
22:01I thought about doing...
22:02my beautiful...
22:03Benny Brittle shard.
22:04just...
22:05to say thank you...
22:06to Mortimer's.
22:07If that...
22:09not a sweet tropical treat...
22:11I don't know what is.
22:14island honey...
22:18guava duff.
22:19and family candy.
22:21Life is better...
22:22with a little bit of sugar...
22:23and a lot of...
22:24heart.
22:25See you next time...
22:26on Ainsley's...
22:27Taste of the Bahamas.
22:29Come on...
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