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00:00I'm Levi Roots and I have a passion for food. Ever since I was a little boy growing up in
00:14Jamaica I've always loved to cook. Now I want to take you on a mouth-watering journey to my
00:19favorite flavors. I'm traveling around Jamaica and across the UK showing you classic Caribbean
00:26dishes that will give your taste buds the tropical treatment. I'll show you how
00:31sunshine ingredients can spice up anyone's cooking and bring the taste of
00:35the Caribbean to your kitchen. It's delicious, it's healthy and it's so easy.
00:43This week I'm bringing Caribbean sunshine to the West Country. I'll be spicing up
00:49freshly caught fish on a Cornish beach. In Bristol exploring a flavor
00:56Pat twist on a British classic. That's wonderful. And cooking up the ultimate
01:00vegetarian treat on the allotment.
01:26I'm heading for the southwestern tip of Cornwall. I spent my childhood in Jamaica where you are never
01:40far from the sea and never short of great fish to eat. If I close my eyes I can almost imagine I was
01:4810 years old again. The silky sand under my feet. The roar of the ocean. But this is Cornwall not Jamaica and Lord
01:56have mercy it's so cool. Cornwall is also the name of one of the three counties of Jamaica.
02:04They have more in common than you might think. They have stunning beaches and best of all it's a
02:09great place to go fishing. You can even catch the same fish, mackerel. These guys are from the local
02:18angling club and if they can catch me some fish I'm going to show them how to cook it Caribbean style.
02:25Pete is an old hand and I've also got expert help from Liam and his younger brother Kieran.
02:32All right Pete, show me how it's done. You're the expert.
02:34All right, always two hands on the rod. Two hands on the rod. Line on the very end of your index finger.
02:40That's it, not bad at all. Is that all right?
02:44You have to get up pretty early to stand the best chance of catching the mackerel.
02:49It's just after dawn and we are already in competition with the gannets.
02:54This is fantastic guys. I'm really enjoying myself. But it does take me back a bit when I was a boy like
02:59your age. Me and my mate, we would have our line and our fishing rod and everything hidden out in
03:04the bushes. Yeah. Yeah. And every day we would go out there and spend hours and hours out there
03:08catching fish. Do you guys ever eat the fish that you catch? No, I haven't. What? I can't believe that.
03:15What's the point of fishing then? We're going to eat today's ones aren't we? Yeah. Yeah. Fantastic.
03:19Before long, the fish start biting. Thank goodness. Mackerel is a very popular breakfast in Jamaica.
03:27And man, am I ready for breakfast.
03:32What I'm going to be doing today is spicy mackerel with green bananas. And the great thing is we've
03:37actually caught the mackerel ourselves, didn't we, Karen? Yeah. Respect you.
03:42This recipe involves simmering our ocean fresh mackerel in a spiced onion and tomato sauce.
03:49And the real twist is the addition of those green bananas. First of all, you have to clean the fish,
03:55chop up the tomatoes and prepare the bananas. Green bananas are simply unripe versions of your
04:04standard banana. Their skin can be tough and hard to peel, but I have a tip. I've put these in hot
04:10water for about 45 minutes just so they get nice and a little bit tender. And I've slit my bananas with a
04:15knife so it's nice and easy to peel. You know in the Caribbean they say if a girl can't peel a green
04:21banana, she'll never get a husband. So all young ladies, this is how you do it. When you've got your
04:28bananas peeled, put them into some boiling water. That can cook away for about 10 minutes or so.
04:35All right Liam, bring those mackerel over. I think we're about ready for it here man. Tell me about it.
04:40What do you like to cook the best? All I cook is baked beans on toast. Beans on toast? What?
04:46You need to boil the mackerel in a little water for six to eight minutes. And now for the spicy bit,
04:52I'm going to dive into my Caribbean sunshine kit. I take this kit everywhere. In it are all the herbs and
04:59spices for Caribbean cookery. Like nutmeg, ginger, allspice, lovely fresh thyme. Can't do without
05:08these. My hot, hot, hot scotch bonnet. Yeah. This dish isn't complicated. It just involves serious
05:16chopping. Red onion, a couple of garlic cloves and your thyme and scotch bonnet chilli. You said
05:23Caribbean cooking was difficult. Didn't hear it. Let's fish out the fish. Right. Cool.
05:31You guys should be learning Jamaican patwa, you know. And one of the first thing that you should
05:35learn to say in Jamaican patwa is, Lord of mercy. Come on, let me hear you say it man. Lord of mercy.
05:42Respect you. Liam. Lord of mercy. Spoken like a true Jamaican. What? Out with the bones. Easy peasy.
05:51You douse the fish in lime juice and sprinkle over some allspice or pimento as it's called in the
05:57Caribbean. And while that's absorbing the flavour, fry your chopped vegetables in a little olive oil.
06:03Straight in with it, my man. Karen, are you ready with your fabulotious garlic and tomato?
06:09I sure am. Well, off you go. Here we go.
06:10Can you smell that fantastic smell coming, lad? It's smelling empty. Once that sizzling away,
06:19had two bay leaves. The chopped thyme and the scotch bonnet pepper. Right. I'm gonna let that fry
06:26through until it becomes nice and tender and all the flavours burst through. I think our bananas should
06:32be about ready now, don't you? I think. Let's get them on. Karen, what sort of stuff do you like to cook?
06:37Pasta dishes. Pasta, ew. All sorts of veg and stuff. Yeah, cool. I like cooking my version of my rasta pasta.
06:44Rasta pasta. I like the name. Time to add the mackerel to the mix. Can you imagine waking up for this?
06:51Oh, I'd be ampeding. Absolutely fantastic. All right, Karen, are you ready with those bananas? Yeah. All right, let's go.
06:57Cool. What we need to do now is to add our final ingredients with our lovely green chopped coriander.
07:06This is great for breakfast, but you can eat it any time of the day. It works just as well with potatoes
07:12or rice if you don't fancy green bananas. And could there be a better place to eat mackerel than down on
07:19the beach next to the sea it was swimming around in hours earlier? All right, lads, we've caught our own
07:26fish. We've cooked our own fish. Now tell me, how does it taste? It's definitely hot. That's hot.
07:36Tastes good. Tastes good? Yep, definitely. Good. And it's great that you've actually cooled it and cooked it yourself.
07:40Yeah, yeah, definitely. Is that Karen? It's nice bananas, nice and sweet, but pretty spicy.
07:46Pete, come on, man. How does it taste? Yeah, I love it. I love spicy food. Yes, really?
07:50Love all of it. Love the mackerel, love the banana, love all of it. Fantastic. Do you think you'll be
07:54cooking Levi Ruth-style at home now? I certainly will. My wife told me to get the ingredients
07:58tomorrow and she'll do it. Fantastic. I just hope Pete's wife knows how to handle those green bananas.
08:10There are significant links between Cornwall and the Caribbean. Sir William Trelawney, who was an
08:16early governor of Jamaica, came from Falmouth and gave Cornish names to many Jamaican towns.
08:22And there's one popular snack that you'll find all over the Caribbean that has an unmistakable
08:28Cornish heritage. The Cornish pasty provided the inspiration for one of my favorite takeaway treat,
08:35the Jamaican patty. Now I think it's time to return the favor by bringing the patty back to the land of
08:42its forefathers. The Choque family have been making pasties for 60 years and Sarah Choque is the third
08:50generation of a pasty dynasty. I want to see what she'll make of my sunny vegetable patties.
08:57Come on in. Thank you very much. These patties are perfect picnic food and the flavor to savor is
09:03ginger from the Sunshine Kit. The delicious vegetable filling also gets some tang from chopped coriander.
09:10Now Sarah is making her traditional Cornish pasties, but I'm sure she won't be able to resist my golden
09:18vegetarian patties. Like all Jamaican patties, they get their color from adding turmeric to the short
09:25crust pastry mix. Well, it's one thing that I know about my patties. They'll be a little bit more
09:30sexier than your pasties. It's only because yours are yellow. Well, it's the sunshine of the Caribbean,
09:36you know, yes. All right, Sarah, what have you got in your pasties? Well, we put a mixture of potato,
09:42onion and turnip. Yes. And then we put skirt beef on the top and it's not minced. It's always diced meat,
09:47so it's a bit nicer. What have you got in yours then? Well, you know, for my Sunshine Jamaican patties,
09:53I've got in here, I've got a bit of butternut squash in here. I've got some carrots. I've also got some
09:58yellow peppers and I've actually boiled these for a little bit just to get them soft and nice and
10:02juicy. Then add sweet corn to give crunch and chopped spring onions or scallions as they're called in
10:10the Caribbean. Finally, the grated ginger and chopped coriander for that exotic tan. Nice and fresh.
10:21Double gloss the cheese for a bit of body. I'm going to hand this a little bit of salt and pepper
10:25and now just let's give it a twirl. It looks lovely and the smell is gorgeous. The smell of the ginger.
10:33Mmm, lovely. You put the vegetable mixture in the centre of each pastry circle and then wrap it up.
10:42But while Sarah's crimp goes over the top, Jamaican patties have a half-moon shape with the crimp around
10:48the side. A last bit of beautifying with a beaten egg glaze and they're all ready for the
10:55oven. Respect, June.
11:07Now, let's see what the old-school pasta eaters of Falmouth have to say about Jamaican patties.
11:13I hope they'll be polite.
11:15That is bloody good. Full of Caribbean sunshine.
11:18I like it. I could eat them all day long. Fabulousious, that's fantastic.
11:22Smells gorgeous. It is.
11:24What do you put in the pastry to make it yellow?
11:25In the pastry, it's turmeric. Mmm.
11:27What can you feel the sunshine going through because it's sunshine flavours and all the colours
11:30and everything like that? That was what I was going to say, yeah.
11:33Yes, make me want more.
11:35Do you have another one to share?
11:36Yes. Oh, thank you.
11:38Oh, that's so brilliant.
11:41Wow.
11:43Sarah, there is one verdict that really counts. Yours.
11:46Okay.
11:47So I've saved my final patty for you.
11:49Will you have a go and tell me what you think?
11:50Of course I will.
11:51Brilliant.
11:52Lovely.
11:54Mmm.
11:59Mmm. Very good.
12:00It's good?
12:00Mmm.
12:01Fantastic.
12:02Lovely. It's gingery and spicy.
12:05Very nice.
12:08I've read the message and move on.
12:11Yeah.
12:16Next stop is Bristol, where there's a local Caribbean restaurant
12:20that's already turning on the locals to the flavours I love.
12:25Beverly Forbes was born in Bristol, but grew up eating her mother's Jamaican food.
12:29Nice to see you. Thanks so much for coming down.
12:31Her restaurant is popular with the city's West Indian community,
12:35but she has lots of customers who are new to Caribbean food too.
12:39She's going to give her British favourite, steak and chips, a whole new wardrobe,
12:44dressing it up in a spicy sauce and using sweet potatoes for the chips.
12:49And she will also be cooking with a fabulous Caribbean fruit called ackee.
12:54I'm just de-blinging my bling here.
12:56I can see you're getting prepared. I like it.
12:59What can I be? You got any jobs for me?
13:00If you just slice those onions up for me.
13:02Cool.
13:03Tell me, Bev, where did the recipe for this Caribbean peppered steak come from?
13:08This actually came from my mum.
13:10Your mum?
13:11I wasn't really a beef person. The sauce was the thing that I loved more than anything.
13:16Yes.
13:16And so, you know, when you combine all these wonderful ingredients with the scallion and the thyme,
13:21there's a wonderful marriage going on in the pot.
13:24When you put the beef in it, it just seals it.
13:26Absolutely.
13:27And it is absolutely wonderful.
13:29When she moved into this restaurant, Beverly inherited what's known as a Chinese range,
13:33designed for wok cooking.
13:35She discovered woks are well suited to Caribbean cuisine.
13:38It's an incredibly quick way of cooking food.
13:42You get a really good distribution of heat.
13:43Yes.
13:44The food can be cooked just as well as we would do traditionally at home,
13:47but it will be done a lot quicker.
13:49So, to start off that spicy sauce, sweet peppers, garlic and onions go into the wok.
13:56Do you want me to show you how to do it with style?
14:00All right, essentially, just get your spoon and the wok and you're just clicking.
14:04Ah, now she tells me.
14:06Put some music on and dance with it, all right?
14:08All right.
14:08And at this point now, I would add the tomato.
14:12Sure.
14:13I need you to put some thyme in there.
14:14Some thyme?
14:15Just chuck it all in, yes?
14:16Just chuck it all in.
14:16And I also need you to put in a good slug of soy sauce.
14:20A good slug.
14:22All right.
14:23How is that?
14:23Is that cool?
14:24Yeah, put that in my balance.
14:26Why are you gentle?
14:27Just chuck it in.
14:29All right.
14:30We don't need to use vegetable stock or beef stock or anything,
14:33because you've got enough labels here.
14:35Everything is in here.
14:35Exactly.
14:36So if you just use that wok in there.
14:38Right.
14:38How much water would you do that?
14:40Probably about half of that.
14:41Half of that in there.
14:41Yeah.
14:42And then we'll mix it and then see what happens.
14:44That is beautiful.
14:46And now it's my turn to do some cooking because I'm now going to cook the steak.
14:52This needs hardly any oil.
14:54Just rub it in and serve in a very hot pan.
14:58And then you can cook it whether you want it rare, medium or well done.
15:01And in the Caribbean, we like our food.
15:04Well done.
15:06Once the steak is cooked to your liking, transfer it to the wok.
15:10And then just mix it all up together.
15:12And then you can actually pour the sauce over the steak as well.
15:15Ah, I see, yeah.
15:16So bathe it in that lovely sauce.
15:17Bathe it very lovely.
15:19Bathe it.
15:20That's the steak onto the chips.
15:23The sweet potatoes that I'm going to be using are white sweet potatoes.
15:27People know sweet potatoes as being those lovely orange sweet potatoes.
15:30I just find that they hold too much water.
15:32Right.
15:33These are nice and dry and knobbly.
15:35They're more...
15:36And knobbly.
15:36Well, they are, aren't they?
15:38They're very knobbly.
15:39Nice and knobbly.
15:40All right, Bev, where would you get all of these?
15:42I mean, because these are not available everywhere, right?
15:44No, they're not.
15:45If people want them, they should be able to get them.
15:48If they can't find them, using orange sweet potatoes.
15:51Yes.
15:53Blanch the chips in boiling water for four minutes, dry them off and return to the wok.
16:00And all we need to do then, Levi, is just then to pop the potatoes into that oil.
16:06All right.
16:06Two potatoes have a really rich flavour and give traditional chips a tropical makeover.
16:12You ready?
16:13Yeah, you carry on, my dad.
16:14I'm always ready.
16:17Supercharged steak and chips.
16:19Perfect British Caribbean fusion food.
16:30That's so good.
16:31That's so good.
16:32That's wonderful.
16:34And the sauce tastes so wonderful because in the Caribbean, sauce makes the dish, doesn't it?
16:39Definitely.
16:40And do you know what as well, Levi?
16:41This has been made with love.
16:43It's been made with love.
16:44I feel a whole heap of love going on there.
16:46Wonderful.
16:46If you're feeling adventurous, another truly Caribbean complement to steak is aki.
16:57Aki is a fruit originally from West Africa that is now as Jamaican as reggae music and rum punch.
17:03The edible part is the delicate flesh beneath the large black seeds.
17:08And it is so fragile, it's only available in the UK in a tin.
17:12It's a real treat and Beverly makes a dish that combines aki with mushrooms.
17:18In Jamaica, their national dish is aki and salt fish.
17:22Yes.
17:23Right.
17:23But because we're doing this with the peppered steak, the salt fish wouldn't really go well with it.
17:27But mushrooms and steak, wonderful.
17:31It's back to the wok with more chopped onion, sweet peppers and tomatoes.
17:35But this time, add large quartered button mushrooms for a bit of chew.
17:41You want the mushrooms to cook, but we're not going to get them to break out.
17:46I'm going to add to that just a couple of pinches of salt.
17:49Right.
17:50A pinch of black pepper.
17:52A pinch of black pepper.
17:52Right.
17:52One spring onion.
17:53Yes.
17:54Another for a magic ingredient.
17:56Yeah, bring it on, bring it on.
17:58So I'm just going to shake some aki into here.
18:00Now remember Levi, you don't want to mix it up too much.
18:03So if I pick a piece of aki up now, look, see it just breaks up very, very quickly.
18:08Yes.
18:09So when you're cooking with it, don't manhandle it.
18:11Yes.
18:12Treat it like you would a good lady and it'll be fine.
18:15Aki will love you back.
18:17Definitely.
18:18Without a doubt.
18:19The mushrooms are cooked wonderfully.
18:23And that aki just melts away.
18:26Can you taste the creaminess in that aki?
18:27It's so good.
18:28It's wonderful, isn't it?
18:30Well, Bev, thank you very much.
18:32Respect you.
18:38That taste takes me straight back to Jamaica.
18:43But there's another classic Caribbean ingredient that is just as close to my heart as aki.
18:48I love all the ingredients that gives Caribbean food its unique flavors.
18:54But there is one that I think is a genuine superstar.
18:57A real world champion.
18:59The Scotch bonnet pepper.
19:02Scotch bonnets could really enhance the great food we have in the UK.
19:07But you have to learn to treat them with respect.
19:10The frustrating thing is they are not as widely available as they deserve to be.
19:15I found some on sale in a deli in Bristol's St Nicholas Market.
19:20I want to show you just as strong a Scotch bonnet really is.
19:24Now, the intensity of a chili is measured by the amount of sugared water it would take to dilute it
19:30so it doesn't taste hot.
19:32That's known as the Scofield rating.
19:36These are the red and green peppers you can most commonly find in supermarkets.
19:41But it would take 28 liters or three and a half buckets of water to dilute just one of these.
19:50But the Scofield rating for the average Scotch bonnet is 80 times more intense.
19:55It would take 2,100 liters or an incredible 262 buckets of water to tame this beast.
20:03That's a massive 3,696 pints.
20:08But don't use pints of beer because alcohol will actually wash the heat further down into your taste buds.
20:14Cheers.
20:18But Scotch bonnet is not just about the heat.
20:21It's also about the intense flavors.
20:23And I'm going to show you how to get the best out of your Scotch bonnet.
20:28Okay, let's grab ourselves a nice lovely fresh Scotch bonnet because it's all about the seeds.
20:33Get rid of the seeds and you get rid of the heat and you just have lovely Scotch bonnet flavors.
20:40Even minus their seeds, these peppers are warm.
20:43But they also had a lovely, sweet, fruity tang to food.
20:48Now I've got it beautifully fine, I want to wake up the good people of Bristol with a little experiment.
20:56I'm going to ask them if they can taste the flavor of the Scotch bonnets as well as feel their warmth.
21:02What I've got in here is the traditional British egg mayonnaise, one of the most popular sandwich fillers.
21:07What I want to do is just to spice it up a little bit with my hot Scotch bonnet pepper.
21:13And I'm letting my tasters have as much or as little as they fancy.
21:19It's got quite a kick, isn't it?
21:20It's got quite a kick.
21:23It can take a moment to really appreciate the flavor.
21:32It's got lots of flavor to it.
21:34It doesn't just burn your mouth out.
21:36It's got a really nice, nice taste to it.
21:38It's citrusy, fruity.
21:39All the seeds and you've got the flavor.
21:41Gorgeous, absolutely stunning.
21:42It's lively.
21:43Brilliant.
21:44Yeah, there.
21:45Yeah.
21:46Powerful.
21:46It's powerful, yes.
21:47Yeah, man.
21:48But not too overbearingly powerful.
21:49No, you can still taste the egg in the mayonnaise, which is good.
21:51Absolutely, yeah.
21:52How was that?
21:55That is nice.
21:56Isn't that nice?
21:57I know.
21:57Go on.
21:57You're not going to fall over, are you?
22:07Yeah, cool.
22:08Give me three.
22:08Nice one.
22:08Yeah.
22:09Cheers.
22:09Give me five up there.
22:11Yeah.
22:12That was absolutely fantastic.
22:14Most people love it.
22:15Some didn't.
22:16But all agree that it was about the flavors.
22:19And you know what?
22:20Most importantly, nobody needed an ambulance.
22:23During the 50s and 60s, thousands of young Jamaicans sailed out of Kingston Harbour, bound for a new life in the UK.
22:49For some, one of the ways they could bring a bit of their homeland with them was to grow their own Caribbean food.
22:59Granville Prendigas has had an allotment in Bristol since he first came over from Jamaica.
23:04It's a bit early in the year for any of his Caribbean produce.
23:08But he's got some handsome leeks that are ready.
23:11A nice cutlass you have there.
23:13Lord of mercy.
23:14So I'm going to cook something nice for you now.
23:15I hope so.
23:16Respect you.
23:17Man, this is so cool.
23:19I'm going to be doing my Eitel soup.
23:21But the best thing about it is that I'll be using some leeks growing by Mars Granville here on his allotment.
23:27And I haven't done that since I was in Jamaica.
23:29Like growing fresh from the ground straight into the pot.
23:33Eitel soup is mouthwateringly spicy.
23:36Using sweet potatoes, crunchy Caribbean greens called Callaloo,
23:41and our usual suspects from the sunshine kit.
23:44Scotch bonnet, thyme and ginger.
23:48Master Granville is holding an allotment party tonight.
23:51And this soup is guaranteed to warm things up.
23:54Eitel is a Rastamans rare, taken from Vital.
24:02And really it's just saying that it's the Rastamans style of eating vegan.
24:06Completely fresh.
24:08Completely natural.
24:10I'm going to start with the leeks growing by Mars Granville here on his own allotment.
24:16Fresh out the ground.
24:19Chop your leeks thickly as it will add texture to your soup.
24:22Now I'm adding half a block of coconut cream.
24:28And you can use coconut milk or you can use in its block style.
24:31Up to you, whatever makes it easy for you.
24:34I think that should be ready to drop these fantastic leeks in.
24:40That is proper.
24:43To give the soup body, had what we call the hard food.
24:46Chickpeas and two sweet potatoes.
24:49How you doing, Mars Granville?
24:52All right, man.
24:53Lord of mercy, things are going good here.
24:55That's very great.
24:56Yes.
24:58It's best to cut up your vegetables small.
25:01Because you don't want to be waiting a long time around for things to cook.
25:04Let's get them in.
25:11A few more eitel ingredients.
25:13Lovely chopped fresh ginger and a clove of finely chopped garlic.
25:19Next, I'm going to be adding a piece of thyme.
25:21Mars Granville, sir.
25:22Can I add this piece of thyme that's come from your garden, sir?
25:25Take as much as you want, man.
25:26Brilliant.
25:27Thank you very much.
25:28Dash it in there.
25:30There's had here my scotch bonnet, which is so special to me.
25:35It's chopping it nicely.
25:39Now for the callaloo.
25:41Callaloo is similar to spinach, but with a more robust flavor, closer to kale or spring greens.
25:47Get your callaloo, twist it, and turn it.
25:50There you go.
25:52Yeah.
25:54It's fantastic how Mars Granville told me that how it grows callaloo right here on his allotment.
25:59Yeah.
26:00That's cool.
26:04This is so good.
26:06You could add salt to it, but I'm not because this is ital and ital don't have salt.
26:14So that should be about ready now because I know Mr. Granville is already hungry and I'm going to make a dessert.
26:20I'm expecting a hungry crowd to turn up any moment and Master Granville is obviously keen to put on quite a show as well.
26:27Mr. Granville, sir, you still feel hungry, sir?
26:30Do you have anything you can eat?
26:31Yes, don't be ready for you, sir. I'm just making the dessert.
26:34I'm making hot, hot banana.
26:39Now this super simple sweet is always a hit with the kids.
26:44Mix together some brown sugar, powdered ginger, cinnamon, and grated nutmeg.
26:50Slice your banana lengthways, gently prise it open and sprinkle in the mixture.
26:59And then tuck in a slice of butter.
27:02Mr. Granville, sir, you're looking nice and relaxed there.
27:07Finally, squeeze over some lime juice, wrap it in tin foil and put it on the barbecue.
27:13Let that cook away for 12 to 15 minutes. Halfway through, turn them over and they'll be fantastic.
27:20I don't know what's warming up people more.
27:33The bonfire or the high-octane ital soup with its scotch-money pepper.
27:38But what did Master Granville think?
27:40Not bad at all.
27:41Not bad at all.
27:42Not bad at all.
27:43We're coming from you as a compliment.
27:45Not bad at all.
27:46Can you feel the Caribbean wind in your head?
28:10It's fantastic.
28:13And live out my boyhood dreams of hitting a six in Leeds and laying on a stunning Caribbean cricket tee.
28:19Well, from the Sugar Hill gang and Grandmaster Flash to Missy Elliott,
28:28celebrate 50 years with 50 essential tracks.
28:31Hip-hop 50 at 50 on BBC Sounds.
28:49What's the name of the one?
28:50The only thing you need to do once.
28:50I just want the buzz in the arc.
28:51If you want the Essex Hill as a duper is true, and what will be the most beautiful for you?
28:51If you want it to be a saucepan in a sizable radio.
28:54Let's go.
28:54I've got the on-campus разб and we'll be strange.
28:57Let's go.
28:57At this time.
28:58We'll be back in the next day.
28:59Now let's get back in the electoral history.
29:00This is a Democratic Party of the White House.
29:01We'll be right back to the Secretary of the White House.
29:03The best- drowning program is aarray-to-de- cad-co-keeper.
29:06I don't get back in the next day.
29:08Now let's go.
29:09When I have the blue house to be escaped.
29:10We're about a big dog.
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