- 7 hours ago
Tony heads back to his much-beloved Salvador, Brazil. The city is often considered Brazil's 'capital of happiness' due to the ever-present street festivals and famous Carnival parade.
Category
đ
TravelTranscript
00:10Hey Barca!
00:12Hey Barca!
00:13Hey Barca!
00:13Me leva pra palisar.
00:16Hey Barca!
00:18Me leva boaschar.
00:20Quero que voce me diga
00:22quantos peixes tem no mar.
00:24Eu tiro ĂĄgua, tiro pedra,
00:27para depois poder gozar!
00:50I took a walk through this beautiful world
00:57I felt the cool rain on my shoulder
01:02Dancing here in this beautiful world
01:08I felt the rain getting colder
01:14Sha-la-la-la-la
01:21Yeah, yeah, yeah, yeah
01:24Yeah, yeah, yeah, yeah
01:54In Bahia, you find yourself in the heart of the heart of Brazil, where the magic comes
02:01from.
02:02If you want to get there, just follow the sound of the drums.
02:08This is Salvador de Bahia, city of three million people, first capital of Brazil, the wellspring
02:15for everything African and spicy, where things seem to just sway and move constantly.
02:22It's a place where everybody is sexy, where even the ugly people are hot.
02:27Unsurprisingly, this is where artists come from.
02:30African spiritualism, occult magic, candomble, capoeira, caipirinha, and caipirinhas.
02:37Did I mention caipirinhas?
02:38They do those here too.
02:40I like them.
02:41I like them a lot.
02:44What's magical about this cocktail, is the first taste, it's like, I don't know, man.
02:50It's a little too something, and then like that second sip, it's like, oh, that's kind
02:56of good.
02:57Then the third sip, it's, where are my pants?
03:04Fortunately, food in these parts tends to be, shall we say, hearty.
03:09For instance, a delightful meal of fried meat with plenty of absorbent starch product, like
03:16farofa, the perfect accompaniment to many, many caipirinhas.
03:20Yes.
03:21Oh, excellent.
03:22Over to God.
03:23Now we're talking.
03:25It's a tough town for vegetarians.
03:30Oh, chorizo, good.
03:33Then I'll have six more of these, please.
03:37People are staring at me and saying, look at that, the heathen hump of an American, how
03:42much he's eating.
03:43Just line them up, my friend.
03:46Over to God.
03:50Yeah.
03:57So nice walking around here.
04:01The audio component's really amazing.
04:06There's always drums somewhere.
04:24This, for me, is something that makes me move.
04:30I like to find places, find people, find stories, find everything that's happening in the
04:41city.
04:42And that's it.
04:44I live this.
04:45The whole time.
04:49Welcome to Salvador, my friend.
04:51Good to be here.
04:52Again.
04:53Yeah.
04:54Love it here.
04:55Wow.
04:55Please.
04:56One cup for you, man.
04:58Oh, come on too.
04:59Thanks.
04:59Welcome to Salvador, right?
05:02What a good to see.
05:04This is Claudio and Marilia.
05:06It's good to have friends at a place like Salvador.
05:08In fact, you're pretty much lost without them.
05:11SaĂșde.
05:12Pleasure.
05:13Woo!
05:14I can't even have fun for next stop there.
05:18Cool.
05:20Hey!
05:21Hey!
05:23Hey!
05:25Hey!
05:25Hey!
05:27Hey!
05:42Can we play with all these SĂries?
05:43It's Brazil but you have this kind of behavioury here inìŁ !
05:47Right.
05:47Not in whole city?
05:49So how different is Salvador from Rio and SĂŁo Paulo?
05:53Man, Salvador is a mother, you know?
05:57Um, the music here, the candlblad, the actor, this area, it's amazing.
06:03It is.
06:04It's amazing.
06:05jaki for eats, drink, history, memory anything.
06:12Pelorino, Pelo for short, was Salvador during the Portuguese colonial period.
06:18It's almost always a party, a series of parties actually, but tonight is special.
06:47Oh, look at the smell, man.
06:49Smells good.
06:50Yes.
06:54Oh, that's good.
06:55Isn't it good?
06:59So where do you next?
07:01Go to the snare.
07:02Yeah.
07:07I'd like to bring in you today because coming here,
07:10people everywhere, this is our free party.
07:14You can dance, you can drink your beer everywhere.
07:18It's about to see the show inside.
07:21It's amazing.
07:37You'll try that.
07:39What is it?
07:40It's a caramel, clove and a mix of honey, limo.
07:46Alcohol?
07:47Yes.
07:48Alcohol of unknown origin dispensed from atop the head of the stranger?
07:53Oh.
07:54That's good.
07:54That's good.
07:55Mama always said that was a good idea.
08:04I don't know if it's the blues or the music or the tropical heat, but after a while bouncing
08:10from place to place, wandering down old cobblestone streets, different music issuing from everywhere,
08:16a different party, people flowing out of buildings, one gathering commingling with another, the music mixing.
08:22It really does seem that everybody is moving to some mysterious, unknowable pulse, some unheard throb that moves people to
08:32constantly touch each other, stroke hips, necks, limbs.
08:36Oh, oh.
08:38Oh, oh.
08:40Oh.
09:03Oh, oh.
09:09It is useful to know that of over 12 million Africans dragged, ripped, and kidnapped from
09:15their homelands, nearly 5 million ended up in Brazil, 1.5 million of them in Bahia alone.
09:23Pelerino became the locus of a vast infrastructure of plantations and the slave trade that powered
09:29them, making this city in northeastern Brazil the most opulent in the New World.
09:36Pelerino, it's worth pointing out, gets its name from the whipping post.
09:44A hundred years after slavery was outlawed in Brazil, Pelerino had been forgotten.
09:49But of course the neighborhood had its charms.
09:51If you were an artist, a musician, a writer, you could afford to live here.
09:56Cheap rent for long-time locals or shiny new art galleries and hipster cafes?
10:02We know which way the current of history runs.
10:16I live here thinking about how to survive.
10:19O mundo vai girando e o novo sol vai nascer.
10:22E as pedras vĂŁo rolando ao amanhecer.
10:25E a gente acreditando que o novo sol vai nascer.
10:29Seus olhos puros e ardentes, clareando minha mente, eu vou sonhar sempre com vocĂȘ.
10:34Mundo inspiradoras, nĂŁo me deixe sĂł.
10:37Preciso de vocĂȘ para criar o reflexo da vida.
10:40E mostrar para o mundo a verdade no corpo e na alma.
10:43Antes que seis atadas de vĂĄrias!
10:47Here, though, one man stands alone.
10:51Jaime Figura.
10:52A poet, sculptor, painter, musician.
10:56Now, perhaps, his own greatest artistic creation.
11:01He's chosen to hide his face from view, and to stand in opposition, an eyesore, a rebuke,
11:08a defiant, guar-like embarrassment to the occupiers.
11:12As he dresses now, this is for protection, but, as I understand, also protest.
11:18E essa sua forma é uma forma de protesto, também?
11:21Foi porque eu perdi meu emprego.
11:23Além de perder meu emprego, de ter rasgado meu paletó, roupa, porra toda, entendeu?
11:28Ainda vi uns filha da puta de lĂĄ da periferia me embater, entendeu?
11:32Me agredir, achando que eu tava errado, que eu era isso e aquilo.
11:37Entendeu? Aà piorou mais a situação.
11:39Com ele, coloquei a mĂĄscara de ferro.
11:41Entendeu?
11:41Essa casa é protesto, mas também proteção.
11:44VocĂȘ sabe?
11:45Quem Ă© o inimigo?
11:47Quem sĂŁo os inimigos?
11:49Ele tĂĄ perguntando quem sĂŁo.
11:50Os inimigos sĂŁo todos.
11:52Everyone.
11:53Quem vem cara, não vem coração.
11:55You see face, you do not see heart, then.
11:58How long have you been wearing the armor?
12:01How long?
12:01Ah, 46 anos atrĂĄs.
12:0346 years.
12:0446 years.
12:05No, that was a long time ago.
12:09You ever go to the beach?
12:11Eu gosto de ficar na sombreira sĂł.
12:13No, son.
12:14Only shadow.
12:15Only the darkness.
12:18And beer.
12:18And no sun.
12:18No sun.
12:18We goth, dude.
12:19Whisky com ĂĄgua de coco.
12:20Whisky and coconut.
12:22But not sun.
12:25No sun.
12:27Mas entrar na ĂĄgua, nĂŁo vou nĂŁo.
12:28Not water, not sun.
12:32Just down from where we're sitting, Jaime's Pellerino studio.
12:36His water and power have been shut off.
12:39But he insists he's going nowhere.
12:42Brazil is supposed to be a bad one.
12:44Music, dancing, sun, hot women.
12:48And does he reject those things?
12:50Does he think it's that bull?
12:53He's the wrong country, he tells.
12:57I am in the wrong country.
12:59Where would the perfect place be?
13:00A cidade do rock.
13:03The rock city.
13:04Rock city.
13:05That's Detroit.
13:06Detroit.
13:06Detroit.
13:09Detroit.
13:10Rock city.
13:11What music inspires him?
13:13Iron Maiden.
13:14Iron Maiden, though.
13:15I think they're touring, actually.
13:17How much?
13:18Nirvana.
13:18Nirvana.
13:19Metallica?
13:20Beethoven.
13:22Beethoven.
13:22Uh-huh.
13:23Metallica, Beethoven.
13:25Carlos, what do you think about all this?
13:27I think anybody who comes here recognizes immediately
13:31that this is a really uniquely extraordinary
13:35and, despite many problems,
13:39a uniquely wonderful magical place.
13:41It's a magical place, but also for us,
13:45for me and for him.
13:46Here is a place where many people,
13:50black people, have suffered.
13:51That is still one kind of karma
13:54of this old history here, you know?
13:57So what is the real pelourinho?
13:59Qual Ă© o pelourinho real?
14:00Ele tĂĄ caindo sabendo qual Ă© o pelourinho real?
14:01O pelourinho real somos nĂłs.
14:03NĂłs frequentamos aqui, dia a dia,
14:06dando vida a essa mer.
14:08Entendeu?
14:09Giving life for the...
14:10We are the real pelourinho.
14:12Eu nĂŁo nejai me figura.
14:15Eu estou aqui no pelourinho.
14:17Na BabilĂŽnia.
14:19A nossa BabilĂŽnia.
14:21Que ninguém vai tomar.
14:23Ă tudo nĂłs.
14:26Na verdade, eu gosto de vocĂȘs, entendeu?
14:32SĂł que tem umas pulguinhas
14:35que fica mexendo o saco,
14:38atrapalhando a minha vida.
14:40Entendeu?
14:41Mas eu tĂŽ aqui pra fazer meu rock and roll
14:43e meu lugar Ă© aqui no pelourinho.
14:47A nossa BabilĂŽnia.
14:48E aĂ
14:48Ah
14:48E aĂ
15:02E aĂ
15:03E aĂ
15:04E aĂ
15:16I don't know.
15:37I don't like piña coladas, but I like walking in the rain.
15:42I like wandering through markets as much as the next guy, but what I really like are neurotoxins.
15:51In Japan, they call it fugu.
15:53Yeah, yeah, yeah, it's eyes, ovaries, and internal organs are just packed full of varying amounts of toxins.
15:59And some hysterical ninis will tell you that tetrodotoxin present in the blowfish is 1,200 times more potent than
16:06cyanide.
16:07And they'll tell you how if it's consumed, you remain conscious while your muscles gradually become paralyzed and death, like
16:13a slow-moving freight train, looms closer and closer.
16:17And whatever you do, just make sure you cut out that liver.
16:23I say bull.
16:26So, we're eating blowfish.
16:28Yeah, it's an adventure.
16:30Like the Japanese, they like the poisonous stuff?
16:32I know, I know, I know, yeah.
16:33So, but they remove the liver or the skin and all that?
16:36It's supposed to be removed properly.
16:38Right, properly, right.
16:41I saw a Simpsons episode, I think.
16:43This guy make it great.
16:46Poisonous blowfish mochaika recipe.
16:49Add to said fish, lemon, coriander, onion, tomato, coconut milk, dende oil, cover and simmer.
16:59I am confident in this cook I don't know.
17:03And in this man, Bel Bourba, my host and an aficionado of this dish.
17:08Smelling good.
17:10Bon appetito, monsieur.
17:21This is a lot of pepper, huh?
17:23Oh yeah, good pepper.
17:24Nice and spicy.
17:26I can't feel my legs.
17:27Is that a bad thing?
17:30Bel is an artist after all.
17:32A very famous one.
17:34So, he knows about neurotoxins.
17:37He comes from a long tradition of artists who have found inspiration in Bahia.
17:46Is there something about Salvador you think that is conducive to an artistic sensibility?
17:51I mean, there's so much color here and music and...
17:54Lights, the light here is beautiful.
17:56The light is really special.
17:57The bill, I mean, just the colors of the city are amazing.
18:01The colors of the people are amazing.
18:02And the way they move.
18:03They move.
18:04I don't know, when I first came here, I thought everybody in this city looks like they're...
18:09They just got...
18:11Or they're on their way to go...
18:23So, this was the Central Market back before supermarkets.
18:26This is where everybody did their shopping, right?
18:28Oh yes.
18:29You know what?
18:30This is the real Brazilians here.
18:33The real Bahias.
18:34Right.
18:35This place is the tasting of the city.
18:40They sell shrimps and stuff here.
18:42Oil and stuff.
18:44This kind of oil.
18:45We call dinde.
18:46Palm oil.
18:47Oh yeah.
18:47Whatever, however you want to call it.
18:49And I love the dinde oil.
18:50You know, it takes some getting used to.
18:51The first time I was here, you know, you eat it, you shit like a mink for hours afterwards.
18:58But now, no problems.
19:00I've been eating this all week.
19:01Loving it.
19:02We're on your fifth time in Brazil.
19:03Yep.
19:03You're developing resistance.
19:05Yeah.
19:06Oh!
19:07Now your shoe is good.
19:12There you go, buddy.
19:13Hope you like spicy.
19:15Where's a Brazilian cat?
19:16He's got to like spicy.
19:18Oh, muito obrigado, meu amor.
19:22A little cachaza?
19:24Yes.
19:25Told you.
19:31Yeah, that'll...
19:32That'll set you right.
19:34I think now you're protecting the poison.
19:36I know.
19:40You're never here.
19:50We're coming up to the World Cup, and I think a lot of people are going to be reading about
19:54crime and all of that.
19:56How do you think it's going to go, the World Cup?
19:58Disaster or it's going to somehow work out?
20:01I think it'll be a success.
20:02It'll be a success.
20:03You think it'll be a success?
20:04I'll be sure.
20:04Salvador is one of the host cities for the 2014 World Cup.
20:09A huge stadium has recently been completed, but a lot of people are worried, concerned
20:14if Brazil is ready.
20:16I've been told thousands of prostitutes are studying tourist-appropriate languages in preparation.
20:21So, probably, a lot of people are going to get laid, a lot of people are going to get robbed,
20:26a lot of people are going to get laid and robbed.
20:29Have you ever been here in Carnival?
20:31Uh, no.
20:33It's a...
20:33Well, that's a...
20:34That's...
20:34The World Cup, beside Carnival.
20:37And that works out, right?
20:38It's not a slaughter fest.
20:40It's a breakfast.
20:41Right.
20:42I think it happens, but it works.
20:44I think Salvador, in particular, is a place where...
20:48May I?
20:49No matter...
20:50No matter what, people should come.
20:53Even people who are afraid to travel, who say, oh, well, but I hear...
20:57No, you know what?
20:58This is...
20:58Live your life, man.
21:00Come...
21:00You should not miss a place like this.
21:02Because it's...
21:03There aren't a lot of places in the world that even come close to this.
21:07Look our food.
21:08We are today.
21:10I invited you to have this dish.
21:13We're not going to die.
21:15Because we are not born to die.
21:19Yeah, I'm pretty sure Mr. Muffin Stuff over here is going to suddenly jump on me and start
21:24clawing my face.
21:25If the poison was active, she was dead.
21:28Right.
21:29Ooh, I didn't think of that.
21:31I shall call you Canary.
21:33We are not born for dying.
21:35No.
21:36No.
21:50O mar, o pescador, o salvador, tudo Ă© junto.
22:03Sem o mar, nós não somos ninguém.
22:07Isso aĂ Ă© uma paixĂŁo.
22:08O mar Ă© uma paixĂŁo.
22:10VocĂȘ vai lĂĄ uma vez, vocĂȘ nĂŁo quer sair mais.
22:14E os pescadores que vivem disso aĂ, isso aĂ Ă© a vida do gente.
22:19A vida do pescador.
22:21O pescador gosta disso.
22:23Se nĂŁo tiver o mar, quando ele estĂĄ revolto, olha, o pescador sofre, porque ele nĂŁo consegue
22:31viver sem o mar.
22:32Mesmo ele nĂŁo indo lĂĄ e nĂŁo conseguindo nada.
22:35Mas ele tem que estar no mar, porque Ă© a vida dele.
22:39E sem o mar, nĂŁo tem vida.
22:41O mar, nĂŁo tem vida.
23:11O mar, nĂŁo tem vida.
23:12O mar, nĂŁo tem vida.
23:14Catch of the day, the prized Big Red Snapper.
23:19Rub with sea salt, lemon, olive oil.
23:23Crill over charcoal.
23:25Enjoy view.
23:28So, everybody here is fisherman?
23:36Meet Maloka, a very special guy.
23:39He's been working as our head of security,
23:41and as for reasons that are immediately obvious,
23:44he enjoys respect and reputation on the streets.
23:48But he also comes out of this neighborhood,
23:50and these guys are his friends.
23:52How's business now?
23:53I mean, a lot of fish out there,
23:56fishing business good.
24:15Lunch wouldn't be complete without a delicious spicy salsa
24:18of garlic, tomato, onions, and peppers.
24:21On the side, some deep-fried little smelts.
24:25Don't forget the beer, and the cachaça, and enjoy.
24:29Yeah, that'll work.
24:31It looks like a big grouper.
24:33It's a big red fish today.
24:39He knows, he knows, he knows.
24:42I have to advise you that it's spicy.
24:46What's everybody, beer or cachaça?
24:49Both.
24:50Both.
25:01Still working?
25:03The sir is still working?
25:06Oh, he's going to get a fishing boat now.
25:10He works more than all of us.
25:13No remor.
25:13No remor?
25:13No remor is on the line, let's go.
25:18They use a line or a dent.
25:20Line, a zol, a mou.
25:22A mou?
25:23My simply, it's just the hand around the piece of wood, like that.
25:28Right.
25:28and take it like that.
25:31They don't cut their hands?
25:33Always cut their hands.
25:37Fishing anywhere is hard,
25:39and the way these guys do it particularly hard,
25:41mostly hand lines from small boats.
25:44Just look at these hands.
25:53You're a hard man, literally.
26:06That's what I want right here.
26:09Oh, yeah, jackpot.
26:14Well, that's a good part of the expression,
26:16some good head.
26:20The fisherman loves the head.
26:22Oh, it's awesome.
26:23It's the best part for the man.
26:26He knows how to eat it.
26:28He knows how to eat it.
26:30He knows how to eat it.
26:31Tuna.
26:32Looking good.
26:33You can just throw him right on the barbie.
26:36Oh, yeah.
26:39Look at this good piece of fish.
26:42Beautiful.
26:43...
26:49...
26:50...
26:56...
26:58...
26:58...
26:59...
30:32Look at this line.
30:32These guys are famous.
30:35A carrage.
30:36I've had it before.
30:37I have had it here, in fact.
30:39These ladies make it good.
30:43Really good.
30:46The clothes go back, the clothes go back, the clothes go back to the newly freed slaves, who now were
30:49able to practice their religion and began selling the carrage to support the candomblé community.
31:00What is a carrage, a carrage, a carrage.
31:05A carrage.
31:08ground-dried shrimp and onions deep-fried till crispy and golden in some chili spiked dende oil
31:15already if you're a rookie you're guaranteed some quality time on the porcelain bus real soon
31:23on the top you've got your vatapa which is sort of a shrimp curry paste
31:28and your tomato salad your fried shrimp your camaral frito a must all right beautiful
31:45don't forget the hot chili oil and prepare for liftoff really good
32:13when millions of africans were taken by force to brazil the traditions the musical roots they had
32:18instruments they played their gods and their food came with them in the days of slavery
32:25you had to hide that stuff whether it was your religion or your self-defense skills
32:30so tell me about capoeira it was a kind of martial art but in the beginning of 19th century capoeira
32:40became more like a game and the music instruments were associated to the fight
32:46you made the musiciques in the ìžêł world of 19th century capoeira
32:54no hands right all feet and head
32:58why no hands we we use the hands in just a few movements
33:02where did that come from and why do you think that became uh some people say that this is inspired
33:09by the animal movements in a recent study observing the comparative destructive
33:14power between kicks from various martial arts of karate we tie and taekwondo it
33:20was capoeira that packed the most ferocious impact the colonial masters
33:25knew this and made it illegal for much of Brazil's history today maestras like
33:31Janja and Polina teach capoeira in classrooms and on stages originally it
33:37was a male-dominated activity when did that change since the 60s master jange me
33:45we start our process in the beginning of 80s and nowadays we have hundreds of
33:50women press capoeira what was it like in the beginning from the very first women
33:54who did it mothers or fathers or the family right you know sad that well
34:00capoeira is not for women why you decide to do this
34:06Afro-Brazilian cuisine is the result of many many years of cooks experimenting with African and
34:11Portuguese dishes combined with local ingredients like seafood chilies coconut milk
34:17this is Angelica's house open one day a week as a restaurant serving her unique style of Bahia and dishes
34:24beautiful wow looks very good
34:32how has being a master of capoeira how has that changed the rest of your life
34:38I think changed a lot women and gender they don't learn to fight
34:44learning how to be involved in real fights game and fight at the same time we became more prepared to
34:51be involved with in symbolic fight and in our society the women they they are not so well prepared
35:08like man
35:08it was purely african at the beginning and now it's afro-brazilian form is that correct
35:18all the instruments are african instruments right they're singing a lot of singing and it's important
35:24yeah yeah and in portuguese but we in our group and in capoeira angola we start to include music from
35:32other cultural african cultural traditions including lyrics in african languages
35:43all the things that we look at as brazilian from outside looking in uh the cuisine uh samba
35:53all of these things are very african in origin um and this is this is kind of where that all
36:00started
36:00yes i mean i want to say it's the real brazil everyone looks at rio as the postcard brazil but
36:06here
36:07it's really you feel it those things it has to do with this big concentration of africans since the
36:16beginning of the city it's it's different
36:22when i'm in a roda of capoeira when i'm practicing capoeira when i'm practicing capoeira i'm in reality
36:28in the search of a superation of a series of challenges that are built from our own image
36:37you can see how it is being in the world without being in the world alone
36:49so
36:50so
37:34If, say, you found yourself in Brazil and had the chance to hire a boat, head for the
37:40beach with a bunch of new friends, bring along a skilled mixologist expertly trained
37:45in the fine arts of caipirinha making, why wouldn't you?
37:53Charge across the water, headed for a nice, quiet island, water up some sun to come out
37:59from behind dark clouds right about now.
38:07Sometimes cliches are cliches for a reason, because they're good ideas to start with,
38:13which is why people keep looking for them and doing them over and over.
38:20I don't know.
38:22I don't know.
38:27I don't know.
38:31I don't know.
38:32I don't know.
38:55If you were a world upon reaching said enchanted island, you'd jump into the warm Atlantic waters.
39:00And if you could, you'd have a classic soundtrack to this adventure, like samba, for instance.
39:09Splash around for a while.
39:10Maybe enjoy a nice cold beer or two.
39:17You truly have not taken a beach until a man has set up the caipirinha station.
39:22Then you know the LZ is secure.
39:31I love nature.
39:32And caipirinhas.
39:34Oh, what's going on here?
39:45Please.
39:47Sweet.
39:50This alone is an argument for the greatness of this country.
39:57And what goes great with caipirinhas on the beach?
40:00How about some barbecue?
40:13You eat it with the shell here, by the way.
40:15So I'm going to steak it.
40:20Please, Morrissey, don't eat me.
40:22Look in your heart.
40:24Don't eat me.
40:25Oh, no.
40:26Oh, not my head.
40:32To complete the picture, maybe a large fish.
40:36Maybe some crab.
40:38You know, anytime you get your Chinese, your Brazilians, and your Italians all agreeing on
40:42something, it's pretty clear it's a really good idea.
40:47Everybody agrees that this complicated-looking creature with all those troublesome shells
40:51is worth the work.
40:53So you tear off the little limbs.
40:55We'll get to you later, my friends.
40:57Rip out the tail.
40:58These are the lungs.
40:59You don't want them.
41:00Now you got all this nice fat in there.
41:04Oh, yeah.
41:06Now we're getting to the claw.
41:07Look at that.
41:08Let's poke it out of there.
41:13Oh, yeah.
41:14Push it through that little nubbin of goodness.
41:16Like a celestial nipple.
41:23When people started demanding boneless stuff, like chicken without a bone, or crab meat without
41:29the actual crab, or lazy lobster, that was the beginning of the erosion of our society
41:34as we know it.
41:35If you're not willing to work for a payoff like this, how do you expect us to, like,
41:41fight Al-Qaeda if you can't suck the meat out of a crab?
41:46A character builder.
41:47And delicious.
41:52And if your perfect day really did happen, you'd probably let yourself be swept away.
42:02By liquor, and good food, and gin clear water, while all around you, horny Brazilians casually
42:10fondle each other, get all dozy, and fall asleep.
42:34And if your perfect day will turn into cliffs, you'll be camouflaged by everything else.
42:35I'll remember you.
42:351-2006-215-222.
42:36I'll be up in for you today.
42:38I'll have time to be of at the same time.
42:40You're going to be away with your favorite animal from the ship.
42:46And you'll be making the water, maybe you'll be a little bit more!
42:47Now we're gonna have time to grab someone at the same time.
42:53You
Comments