Mary at 90 A Lifetime of Cooking Season 1 Episode 4
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00:00To mark my 90th birthday, I'm taking a trip down memory lane.
00:06Hello and welcome to our regular monthly cookery spot with Mary Berry.
00:09Well, I wonder what we're going to do here. Let's have a look.
00:11I've already whipped the cream and that is a quarter of single and a quarter of double.
00:18Celebrating a lifetime of doing what I love is a real honour.
00:22I think they look perfect.
00:24Joined by wonderful old friends.
00:27Cheers. No, no, no, no.
00:29Oh!
00:30Come on, Berry.
00:31And special new ones. Delicious.
00:34I've never had a dame in the house before.
00:36Hello, sailor.
00:38We'll cook some of my classics.
00:41You're such a great teacher.
00:43Wow.
00:44I've never been this scared since I did my exams for horticulture.
00:48Update old favourites. Chickpeas. What were chickpeas in the early part of when I was cooking?
00:53And, of course, share some delicious new recipes.
00:57Where on earth would I rather be right now?
01:00Oh, oh, no. Oh.
01:02Dribbled the custard now.
01:03No, no. It's all right.
01:05You mean to tell me I did this?
01:06You did that.
01:07Rejoicing in my ongoing passion for home cooking.
01:11You're such an inspiration.
01:26If I were to sum up my life through food, it's been such a pleasure cooking for family, friends, and,
01:33of course, for you.
01:35Out of the thousands of recipes I've written over the years, today I'm celebrating the ones that are asked for
01:41time and time again.
01:44Well, I've got plenty to choose from.
01:45My classic lasagna that I've been making since the 1960s.
01:52A decadent reinvention of my delicious 1970s chocolate cake.
01:57My much-loved recipe for these peppery, cheesy biscuits.
02:02And my all-time favourite, the Victoria sandwich.
02:08My dear friend Alex Jones is on her way with the lovely Scout.
02:13Good boy.
02:15She's like so many people I've helped to cook over the years using these recipes.
02:21Apart from my own mum, she's the only one who's taught me anything domestic.
02:25And I think that's the same for lots of people all around the country.
02:28Come on, Scout. Let's go. Let's go and see Mary.
02:31Oh, it's so good to see you. Welcome.
02:34It's great to see you. Mwah!
02:34Look, the children have picked these for you. Oh, how lovely.
02:37As a little something. Oh, great.
02:39Well, you're here to cook with me.
02:40I mean, hopefully I've improved since last time.
02:43I'll see what I can teach. All right.
02:45Come on, then. In we go. Come on, then.
02:47Come on, Freddie. How are you? Come on.
02:49Come on, Scotty.
02:52I tell you what, the children were desperate to come. Thank you.
02:56But I said, no, you have to go to school.
02:58It's just me and Mary day today.
03:00I want us to start with an all-time classic.
03:03A much-loved lasagna.
03:07I've written recipes for dozens of different ones over the years.
03:11But can you believe it?
03:13I'd never made one until I was in my late 30s.
03:17We're using pasta in a super freezer recipe over here for lasagna.
03:22You must have been ahead of the trend, though.
03:24Well, I think I was one of the first.
03:27You can take it straight from the freezer and cook it, this one.
03:30And you don't need any potatoes or any of the expensive things to go with it.
03:34It's a complete meal.
03:35Look at the hair.
03:36I mean, you've got volume even then.
03:38This pasta here, I'm not cooking it first.
03:42I'm going to put it in between the sauces and cook it during the time.
03:48You know, when we had lasagna, first of all, you had a thicker pasta and you always cooked the pasta
03:56ahead.
03:57Oh, did you?
03:58You did.
03:58And then you had to spread it out on tea towels and things.
04:02And I remember, I'd have it over the banisters.
04:05And so I thought, if you make the sauces a little bit more runny, the pasta will cook without cooking
04:12it first.
04:13Amazing.
04:14There's your foil, then, to lay and put it on the bottom.
04:17Sauce on the bottom.
04:18I stand there and say, now, which is it first or worse?
04:21So was this live?
04:22Yes, it was live.
04:23And therefore, you really had to finish on time.
04:26Yeah?
04:26And the dish had to be finished.
04:28So there was a bit of this, because I wasn't used to it.
04:31A gorgeous meal.
04:32There we are.
04:33I think there's a bit of panic in here.
04:36Oh, it's hot.
04:37Yes, I can see that.
04:42Now, that's how it should be when it comes out of the oven.
04:46Oh, my goodness.
04:47That's slightly too brown, a little bit less, and it's about 45 minutes.
04:51I can tell you, I was not in control.
04:53I was really frightened, because it was so new to me.
04:57Do you know what I mean?
04:58And Judy had just told me, you know, do be cheerful about it.
05:01And remember, if you're a bit boring, they'll turn off.
05:04And I was thinking that in the back of my mind.
05:06Do be cheerful.
05:09There we are.
05:11I always used to seek perfection.
05:13Yeah.
05:13And as the years go by, if something goes wrong, I say, oh, well, if that didn't work, try this.
05:19But the thing is, in people's houses, things do go wrong.
05:21And I think that's why people love you, is because they know that if Mary Berry doesn't get it 100
05:27% perfect, it's okay if the rest of us just give it a good try.
05:32Thankfully, the lasagna sheets are much thinner these days, and I just soak them in hot water to soften as
05:39I start cooking.
05:40Then once you've done that, on with the lasagna.
05:43Fine.
05:45But my tomato sauce for lasagna hasn't changed since the 70s.
05:49Start by frying the onions until soft.
05:53So your husband Charlie does most of the cooking?
05:56I'd say 99%.
05:58Well trained.
05:59To be honest, one of the reasons I married him.
06:02Well, that was a good choice.
06:03I would have starved.
06:05In with thinly sliced mushrooms.
06:08You can use ordinary mushrooms or you can use chestnut mushrooms, whichever you like.
06:12Okay.
06:12So same, same.
06:14Yeah.
06:14Whatever.
06:15Now, I find at this stage, if you put the lid on, all the steam comes out, because we haven't
06:20used much olive oil.
06:21No.
06:22So let's put that on like that.
06:24Okay.
06:25And then that will create moisture and steam, and that'll mean that the mushrooms will start to cook.
06:31Does Paul do a lot of cooking with you?
06:33You must be joking.
06:35He is very, very good with a corkscrew.
06:40Lid off, garlic in, and fry off any moisture.
06:46All you need is onion and garlic, really, isn't it, in your life?
06:50Add flour to thicken the sauce.
06:54Have a go.
06:55Yeah.
06:55I don't want to see the flecks of flour.
06:57Okay, fine.
06:59Then in with tinned tomatoes and two ingredients I hadn't even heard of in the 1970s.
07:06Sun-dried tomato paste.
07:09And balsamic vinegar.
07:11It really does add to the flavour.
07:14Of course, herbs haven't changed.
07:17Fresh thyme for this one.
07:19See, it's a miracle that I've chopped that, because, you know, back in the day, Mary, that would not have
07:24been the case, would it, as we both know?
07:26I mean, you've taught me a lot in the last decade, I have to say.
07:29But also, I think I can read your recipes and understand them, and they don't scare me.
07:36Finally, seasoning and some baby spinach.
07:40Imagine how lovely that's going to be.
07:42Delicious.
07:44The white sauce is simply butter, flour and hot milk.
07:49So, this is my classic white sauce.
07:52Things haven't changed.
07:53Once smooth, add some mature cheddar and grated Parmesan.
07:59Some piquant Dijon mustard, and it's done.
08:03That's it.
08:04Butter the dish, and it's time to assemble.
08:07A third of tomato sauce, and then the cheese.
08:12Would it be a good idea to have in your left hand, that's it?
08:18Here we go.
08:19It's not the end of the world.
08:20I think a little bit more, Mary.
08:22OK.
08:23Fine.
08:24Now for those soaked thinner pasta sheets.
08:28So much easier to do this today, not a banister in sight.
08:32I don't want to overlap it.
08:35That's it.
08:35And then this one here.
08:38See, I'm watching you like a hawk, because I'm going to make it,
08:42and I will not go rogue.
08:43Add a second layer of both sauces.
08:46Gosh, this looks yummy.
08:48And top with even more cheese.
08:51Ta-da!
08:53Pop into a 180 fan oven for 40 minutes, until the cheese is golden brown.
09:02Oh, wow! Look at that!
09:05Steady hand.
09:06OK, here it comes.
09:08You've done it beautifully.
09:10You're such a great teacher.
09:13Well, I want everybody to have success.
09:17Because we buttered the dish, as you pull this back here, it won't be sticking so much.
09:23Oh, you see.
09:24That's why you've been doing this for 60 years.
09:27Gosh, it sounds an awful long time.
09:30Mind you, I'm enjoying this 90th year.
09:33I've had so many celebrations, parties.
09:39Mmm.
09:41Such a winner.
09:42I'm going to pass this off as my own.
09:46I'm so lucky to have someone like Alex in my life.
09:50But I couldn't look back on my many years in food without including the incredible Lucy Young,
09:58who's been at my right hand for 35 years.
10:02Well, cheers, ladies.
10:03Cheers.
10:05Pretty all right, isn't it?
10:06It's very all right.
10:08It's quite French, isn't it?
10:10Bonjour.
10:12Lucy has great creative skills, writing recipes with me and organising my work life,
10:18including all the wonderful mail that I get.
10:21These make us laugh.
10:23I don't know the envelope sometimes.
10:26Mary Berry, a big house with a nice kitchen, near Waitrose.
10:32And it found you.
10:33It did.
10:34I thought that was lovely.
10:35And this says, thank you postman, Dame Mary Berry, beautiful farm, near Oxen.
10:41Well, I don't live on a farm, but it found us.
10:45While I love them all, some letters stand out.
10:49So this one, Mary, this is a letter from a young boy.
10:52He says, dear Mary, I was in hospital when I first saw the Great British Bake Off.
10:58It was love at first sight.
11:00So sweet, isn't it?
11:01Oh, bless it.
11:02Watching the Mary Berry story really inspired me.
11:06How you worked your way up the job ladder, suffering with polio as a child and coping with the loss
11:12of your son.
11:12And you are still able to carry on making people happy.
11:16My favourite recipe of yours is your chocolate brownie tray bake.
11:21I gave them to all my family and they loved them.
11:24Thank you for all of the inspiration.
11:27Isn't that lovely?
11:29Lovely.
11:29I always write back by hand if it comes in by hand.
11:33Sometimes quite short, but I think everyone who writes deserves a reply.
11:38And I feel as though we are doing our job properly and we love what we do and we want
11:44to share our passion for cooking.
11:48And what a passion it is.
11:51Lucy and I have created hundreds of mouth-watering cakes and puds over the years, but she's never seen any
11:59of my earlier attempts.
12:01And this one is certainly unusual.
12:05This is a super pudding.
12:07At least I think it is.
12:10There we are.
12:11It's a chocolate pudding.
12:11Could you get the, I've got one made in the refrigerator.
12:15Refrigerator?
12:16I know.
12:17Not fridge.
12:18I know.
12:19I was trying to be proper.
12:22It's layers of chocolate mixture with single and double cream whipped together.
12:26And then it soaks during the night and then the mixture in the middle becomes nice and sort of cakey.
12:34And these are fresh breadcrumbs made from a new loaf.
12:37And four spoonfuls of drinking chocolate.
12:41I don't think you would believe that it would be breadcrumbs as soon as they become nice and chocolatey.
12:45It's a bit odd, isn't it, having breadcrumbs in a new piece?
12:48The whole recipe is odd.
12:50It's unusual, but I promise you it's very good.
12:53So start off with the crumbs and then the cream.
12:57Put it on like that.
13:00Got the hang of this loose?
13:01Yeah, I'm there.
13:02That's it.
13:03Put it in the fridge as it is now and then leave it until it's all absorbed overnight.
13:09It's amazing.
13:10You're still there doing it.
13:12Yes, Lucy, but with you by my side.
13:16We're still partial to chocolate, though perhaps not breadcrumbs with cocoa powder.
13:22Black Forest Gatto was another 70s hit.
13:26So what about my spectacular updated version?
13:31Here we are, Lucy.
13:32This is what we do every day.
13:34We're starting with the chocolate sponges.
13:38Cocoa powder mixed with boiling water, which is important to do.
13:43So this cooks the cocoa.
13:45That's it.
13:46So it's not so bitter.
13:48Are you counting?
13:49I can manage up to six, that's it.
13:51Then we mix that together.
13:55That's just perfect.
13:57No lumps left and no need to sieve it.
14:00Nice and smooth.
14:01Absolutely.
14:03Then in with four large eggs.
14:06Do you remember when we used to go around the country doing demonstrations?
14:10We did one and I had just broken my wrist.
14:14Yeah.
14:15And you hadn't been with me long.
14:17No.
14:17And so I had my wrist like this and you did the demonstration and I was saying, beat them
14:22a bit more.
14:23Oh no, spread that out.
14:24I didn't say a word, did I?
14:25No.
14:26I just was the hands and you were speaking.
14:28I think it worked.
14:29It certainly worked.
14:30And my husband, he had a lovely remark when I came home with it in plaster and he said,
14:35Oh, I'll look it up in Grey's Anatomy.
14:37And he read out, often happens to the elderly.
14:41If I'd had a spare hand, I'd have socked him on.
14:45Tiki.
14:47Baking spread from the fridge and the same amount of caster sugar and self-raising flour.
14:54Perfect.
14:55Then a level teaspoon of baking powder.
15:05We are, Mary.
15:05How's that?
15:06Beautifully smooth.
15:07All in one method.
15:09Works every time.
15:10I remember the first day I came fresh from college and I walked in and I was so scared.
15:17I know I'm quite cheeky now, but I was so scared.
15:19I remember thinking I've really got to make sure that, you know, I'm good.
15:24I wanted to impress you.
15:26I can remember you had that lovely smile and you were so enthusiastic and you so wanted to do well.
15:33I was a trained cook, but I came to do everything, didn't I, in the office?
15:38Everything.
15:38I was doing your sort of office admin.
15:40Typing recipes.
15:41We were writing books each year.
15:43Doing a bit of telly.
15:44We do have great fun in the kitchen, don't we?
15:47Well, we love what we do.
15:48And we're very, very lucky that we've had this amazing working relationship and we're mates.
15:55While I love to reminisce, the chocolate sponge mix needs to go into the oven.
16:01You've done that pretty well.
16:03Lovely.
16:04Just level that off.
16:05I want them well risen, shrinking away from the side of the tin.
16:09I can't say golden brown because they're brown already.
16:14Bake at 160 pound for 25 to 30 minutes.
16:18A chance for a bit more chat.
16:21Mary, I've got something to show you, actually.
16:24What are you hiding?
16:25I don't know if you remember these.
16:27We haven't looked at these for about 30 years.
16:29So this was filming at home in your garden.
16:32Ultimate Cakes, I remember.
16:34It was all on cakes, wasn't it?
16:36That was you.
16:37Do you remember that in the courtyard?
16:39I do.
16:40Yes, I do.
16:41Who's that?
16:45You don't recognise me?
16:47Is it you with a pink kettle?
16:49Yes, me.
16:50Sorry to be so slow.
16:52I was looking at the hebe in Beautiful Flowers.
16:55I remember the director, he would lean over the pond with his tripod
17:00and he'd get his camera to the perfect level of the water.
17:05And I remember I had to lean right over the water and balance it
17:08so it looked like it was floating.
17:10In the 90s, that was quite cool, wasn't it?
17:12Oh, it was quite different.
17:13How the Florentines didn't fall in the pond or the ducks didn't get them.
17:17They were good days.
17:18Still are good days.
17:20They're like an old married couple, really.
17:24The sponges have baked and we've taken them out to cool.
17:29Lovely.
17:30Nice and even.
17:31Perfect.
17:32And then cherry jam.
17:35Lots of it, all over the top.
17:37Cherry and chocolate is so good together, isn't it?
17:39I love it.
17:41That's the chocolate and cherries done.
17:43Some whipped cream and our homage to the 70s Black Forest is complete.
17:49There we are.
17:50A clean knife for you.
17:51Thank you, Mary.
17:52I like you as an assistant.
17:54I'm a good PA.
17:56Doesn't that look good?
17:59While my original Black Forest had more layers and was topped with cream,
18:04this one has ganache.
18:06Equal quantities of double cream and corner shop-bought plain chocolate.
18:11And nice big swirls on the top.
18:14Can you wash that?
18:16And for my next job.
18:23There we go.
18:24It's going through like butter.
18:28How about that?
18:29Mary B.
18:30That is gorgeous.
18:32That is decadent.
18:34There we are.
18:35Look at that.
18:36Can't wait.
18:37Can't wait.
18:39Beautiful sponge.
18:41Lots of cherry jam and cream and ganache on top.
18:45Mary, you've done it again.
18:46We have done it.
18:48We've always been a team and that's how we're going to stay.
18:56Cheers, Mary.
18:57Another birthday celebration.
18:59It keeps on going.
19:00I know.
19:00Imagine the 100th.
19:01That's what I said.
19:02Imagine.
19:02What are we going to do?
19:03Gail's holiday.
19:06My cooking.
19:06My husband Paul has been my steadfast taster and by my side for 60 years.
19:13I'm always trying out new recipes and I must say Paul appreciates most of them,
19:19but he prefers the ones that his mother used to make.
19:23Over the years, he's even agreed to appear on camera.
19:27I'll take mine straight from the pan.
19:29See what you think.
19:34Delicious.
19:36Well up to the standard, I would say.
19:40My recipe for peppery, cheesy biscuits are a classic that I created for him.
19:47My husband had a gallery in the village and when he had an exhibition for his pictures,
19:51I used to make these cheese nutters.
19:55They're very like cheese straws.
19:57They have a delicious cheesy flavour with a hint of mustard.
20:00I can't remember how many pictures he sold, but these went down like hotcakes.
20:06Into the mixer goes baking spread and self-raising flour.
20:11And have a little bit of crunch semolina.
20:14Remember I put that in my shortbread too.
20:17It just adds to a good texture.
20:21And finely grated parmesan.
20:24Dijon mustard.
20:26Mustard powder for extra kick.
20:29Seasoned with salt and black pepper.
20:31And whizz.
20:33There we are.
20:38That's it.
20:39Put the mixture into a regular piping bag.
20:43There you can see the flecks of pepper.
20:46And I know there's a huge trend for everybody to have things that are hot.
20:51If you want to put a bit of chilli powder in, you could do.
20:55Twist it.
20:56Twist it again.
20:57And there it is.
21:00I should get 24 cheesy nutters out of this.
21:03Enough to make Paul happy.
21:06Bit mean on that one.
21:07That's it.
21:09And I top them with an unsalted cashew nut.
21:13Paul's favourite.
21:15And if you don't want to pipe, you haven't got a piping bag,
21:18just chill the mixture a bit and roll it into balls
21:22and then flatten it down and put a nut in the top.
21:29Bake in a 160 fan oven for about 20 minutes,
21:34giving them a turn halfway through.
21:37So there they are.
21:39Perfectly baked.
21:40And they're ready to serve.
21:43Oh.
21:45They're so good.
21:46Very cheesy.
21:48Parmesan gives a lovely strong flavour.
21:50And that hint of mustard too.
21:53A great combination.
21:58Alex and I are going to make what may be my most popular cake.
22:03But our dogs, Freddie and Scout, need a walk first.
22:07It's just a blanket of blue.
22:10Here we are.
22:10Let's have a little sit down then, shall we?
22:12Come here, Scout, come.
22:15I'd never had a dog before.
22:17And one day, I came home from work
22:19and there was Charlie standing on the drive,
22:22holding what I thought was a black jumper.
22:25And now I can't imagine life without him.
22:29How do you get Freddie to behave like this?
22:32He's always been quite good.
22:34I mean, if he wasn't moving and breathing,
22:35I'd think he was stuffed.
22:36He's that well-behaved.
22:38Mind you, if a rabbit came by now,
22:41I'd know who'd been in charge.
22:42Oh, really? Oh, yes.
22:43OK.
22:44Shall we lie down?
22:45Lie down.
22:46Lie down.
22:47Good boy.
22:48Lie down.
22:49Yeah.
22:49Well, that's embarrassing, isn't it?
22:51Scout, lie down.
22:54Lie down.
22:56Well, if you won't listen to a dame, that's it.
22:59It's done.
23:00It's done, isn't it?
23:03Much easier to show off in the kitchen than with the dogs.
23:08So I've saved the best till last.
23:11The nation's ultimate favourite, Victoria sandwich.
23:17Do you remember your mum making a Victoria sandwich?
23:21Absolutely.
23:22I mean, it's what you're most well-known for.
23:26We begin with baking spread.
23:28Over the years, people's biggest mistake
23:31is not using it straight from the fridge.
23:34If it's a sunny day and you put it warm,
23:37it's too soft and you don't get the same rise.
23:40Oh, I see. OK, so it has to be quite hard-ish firm.
23:44That's right. And then put the eggs in.
23:46OK.
23:47Next in, four eggs.
23:50I think my skills have improved a little bit
23:53since we first started.
23:54But do you remember when I made you those biscuits
23:56and they were from your recipe book?
23:59Well, they were so hard and you were so polite,
24:01you said they've got a lovely crunch.
24:03Crunch? You nearly lost all your teeth on them.
24:05They've been in the oven a bit too long.
24:07Well...
24:08But never mind.
24:08And you had a new oven. It wasn't your fault.
24:11You know, new tools.
24:13Alex should be safe with my method.
24:15Equal quantities of baking spread,
24:18castor sugar and self-raising flour.
24:21And because it's the all-in-one method,
24:24you don't cream it as much as you would
24:27one level teaspoon of baking powder.
24:30OK. In it goes.
24:31You don't have to sip it or anything.
24:33Too much baking powder is another common error.
24:37It'll make the cake rise, then fall.
24:40This is much easier on the arms.
24:42See, I still mix it by hand because we don't have one of these.
24:46Speed it up a bit.
24:48You like that?
24:49Oh, I love that.
24:50That is very satisfying.
24:52I reckon that's two minutes.
24:54OK, there we go.
24:58Divide the mixture between the tins.
25:00That looks a perfect mixture.
25:03Let's spread it evenly.
25:05OK.
25:05Do you know, you're pretty good at judging the right amount in the tins.
25:08Well, village show is in my sights, Mary.
25:10A couple more years and we'll be there.
25:14OK, are we ready to pop them in?
25:15Right.
25:17Side by side, isn't it?
25:19Perfect.
25:20There we go.
25:22They'll need 25 to 30 minutes in a 160 fan oven until golden.
25:29Then out to cool on a wire rack.
25:33You've done very well.
25:34Those are absolutely beautiful.
25:36And by the way, there are no spares.
25:37No here one I did earlier.
25:39So, from now on, it's up to you.
25:41Look at that.
25:43There we are.
25:43And the other one.
25:45OK.
25:47It does feel very special, Mary, to be making this with you in your 90th year.
25:52Well, I must say, you know, since I cooked with you at the very beginning,
25:56I've done it several times, you were shaking away, you were nervous and fumbling.
26:01There's none of that now.
26:02Wow.
26:04There we are.
26:05Good.
26:06First, some delicious whipped cream.
26:10All of it.
26:11Oh, yes, we want it to be generous.
26:12Definitely.
26:14If you put the jam on first, it begins to go into the sponge.
26:18And you don't mind the cream coming out the sides?
26:20Not really.
26:21No.
26:22I love the little delicate strokes.
26:25Come on, get going.
26:26Do I look like I'm really concentrating?
26:28Then a good layer of strawberry jam on the other sponge.
26:32That's plenty, isn't it?
26:34You can't argue with that, can you?
26:36Lovely.
26:38Finally, the real test of Alex's confidence.
26:42The moment of truth.
26:44The big flip.
26:45Yep.
26:46OK, here we go.
26:47And there are no spares.
26:48Oh, my goodness.
26:49OK.
26:52That's lovely.
26:53That's a perfect Victoria sponge.
26:55Right.
26:56I like a little bit of sugar on the top.
26:59There you go.
27:01Look at that.
27:02How proud are you of that?
27:04Very.
27:04And to make it with you, very, very special.
27:08Well, you're a perfect pupil.
27:10Absolutely lovely.
27:11Should we have a slice now?
27:12Absolutely.
27:12I'm desperate.
27:13This is why I came, Mary.
27:16Oh, look at that.
27:18Oh, yum.
27:24Happy birthday, Mary.
27:25Cheers.
27:31Yes, yes, yes.
27:33It can't get much better than that, can it?
27:36I honestly think we should rename this the Mary Berry Sandwich.
27:40Because it is yours.
27:46Next time.
27:47I don't think I have ever made a cake.
27:50A day with my dear friend, gardening expert, Alan Titchmosh.
27:55Straighten up, put more that way.
27:57That's perfect.
27:59Thank you very much.
28:02Thank you very much.
28:02Thank you very much.
28:02Shall I spend all my time doing the work?
28:02in the next class?
28:13Think?
28:20Well Estrada.
28:21Germans?īe.?
28:26Yes All of
28:27you.
28:27You
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