On this episode Rosalind takes a trip to The Pitt in North Edinburgh - named after its birthplace on Pitt St, this street food and community hub is doing things a little differently. Rosalind met with founder Hal Prescott who told her all about how the popularity of The Pitt has grown since its beginnings in 2015 and how expansion and a change of location has brought many opportunities and its fair share of challenges.
Rosalind also chats to some of the traders who are working out of containers on the new site in Granton. First up is Nicole and Ameer Limbu of Choola, who make amazing bhajis.
Robin Strigner of The Buffalo Truck tells Rosalind about being with The Pitt since its inception.
Finally, Andi Spiers Fergusson and Euan Casserley share how their passion to travel has influenced their cooking and the lifestyle choice of running a number of street food businesses.
Rosalind also chats to some of the traders who are working out of containers on the new site in Granton. First up is Nicole and Ameer Limbu of Choola, who make amazing bhajis.
Robin Strigner of The Buffalo Truck tells Rosalind about being with The Pitt since its inception.
Finally, Andi Spiers Fergusson and Euan Casserley share how their passion to travel has influenced their cooking and the lifestyle choice of running a number of street food businesses.
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LifestyleTranscript
00:00Hello and welcome to Scran, the podcast passionate about the Scottish food and drink scene.
00:09I'm your host, Rosalind Erskine, and on this episode I took a trip to the Pit in Edinburgh.
00:15Named after its birthplace on Pit Street, this street food and community hub is doing
00:18things a little differently.
00:20I met with founder Hal Prescott who told me all about how the popularity of the Pit has
00:24grown since its beginnings in 2015, and how expansion has brought many opportunities and
00:30its fair share of challenges.
00:35This site isn't about food and drink, it's about enterprise, you know, there's food and
00:38drink led, but you know, there's music, there's saunas, some shops and retail coming in, and
00:43we're speaking to some other partners as well who are hopefully going to have space here.
00:49I also chatted to some of the traders who are working out of containers on the new site
00:52in Granton. First up is Nicole and Amir Limbu of Chula, who make some of the best badgies
00:58I have ever tasted.
01:02Our most popular dish is our pork momos. When we started the business in 2023, we actually
01:07won the Scottish and British Street Food Awards, and that was one of our winning dishes.
01:13Robin Stringer of the Buffalo Truck tells me about being with the Pit since its inception.
01:21The original Pit was much more sort of ramshackle than this. It was just a yard, just a small
01:25yard, and that was the original Pit, and people were really excited for it because there wasn't
01:30much in the way of street food around at the time. It was kind of new, and we hit it on
01:34a real sort of upward trend.
01:37Finally, Andy Spears-Ferguson and Ewan Casserly share how their passion to travel has influenced
01:43their cooking and the lifestyle choice of running a number of street food businesses.
01:51Essentially, we managed to go travelling last winter to South Korea and Japan for three
01:56months, where we just basically tasted all the food, ate everything, ate our way around,
02:00and came back and started Fireball.
02:07Here's Hal and I chatting about how he came to found the Pit.
02:14OK, I am now joined by Hal Prescott, who is the founder of the Pit in Edinburgh. Hello,
02:18how are you?
02:19Yeah, I'm good, thank you.
02:20So we're here, it's your first day open of the new year. It's really exciting. Could
02:24you just take us back to how it all started ten years ago now?
02:28I can try. It's a bit of a long story, so I'll try and keep it a bit short. I guess
02:32when I was at school, I was always sort of enamoured by people that worked for themselves,
02:37that sort of thing, and I guess that's kind of lingered in the back of my mind for ages.
02:42And then, from then, when I went to university, and when I was at university, I got a job
02:47in a cocktail bar in Aberdeen, shout out to Bar 99, and I kind of got into cocktails there
02:55and just that there was more to a bar than just serving a pint or serving a vodka and
03:00coke or whatever, you know, there's cocktails.
03:02And then, through that, you know, you got introduced to brand managers and they'd come
03:06and do training and tell you about brands and all this sort of stuff.
03:09And it was like, and that kind of opened my eyes to like, oh, look at all these brands
03:12and there's a reason why you drink that like that.
03:15Or, you know, where that whiskey's come from and why it tastes like that and all these
03:18backstories and all these things.
03:19And that kind of caught my attention.
03:21So when I left uni, I was like, oh, I quite like the idea of the drinks industry.
03:26Sounds quite fun, a lot of that in the UK.
03:29And then I joined the Majestic Wine grad scheme because they did wine exams and that sort
03:37of stuff, and that seemed like a nice way into it.
03:39And that was quite good fun.
03:41Did some wine exams and you ran some shops and that was a really good company to work for.
03:47And then I worked for a wine importer in London, so I ended up actually selling wine to Majestic
03:52and some of the supermarkets and things like that.
03:54Again, that was eye-opening.
03:55And then I was in London and the whole street food thing was kind of starting and kicking
04:00off and popping up everywhere.
04:02And I was kind of going to festivals as that sort of age.
04:05And I was like, oh, you know what?
04:07I'd really like to work for myself.
04:09And maybe I could do a street food thing and that sort of stuff.
04:13And then I was actually at a festival, I think, on the Isle of Wight.
04:17There was a seafood guy doing seafood from a boat.
04:20And it took me back to memory as a child.
04:23We had relatives in Norway where we visited and they had this crab festival on.
04:28And I was like, oh, my gosh, crab on fries.
04:31That's so delicious and a bit strange.
04:35And the UK has a big crab industry.
04:37But we export a lot of our shellfish and all this sort of stuff.
04:40So I started scratching the surface and I was like, yeah, that's what I want to do.
04:43And anyway, long story short, I started a crab on fries street food stall in London.
04:49It was the first venture into it with a friend.
04:52And that was the start of it.
04:54I moved to Edinburgh and I thought I'll take it with me.
04:57And then because I was walking past and I saw a police box that was for lease.
05:03And I was like, yeah, I'll do that.
05:05I'll do a police box, all this sort of stuff.
05:06I had only done a few things in London.
05:08So it was kind of really naive.
05:10But anyway, that was the start of it.
05:12And then from there, I met Scotty, who I co-founded the pit with.
05:17Because where we were trading, it was kind of not happening.
05:20And the whole street food thing hadn't really started up here.
05:23So I was like, look, this thing's happening in London.
05:25That's where I come from.
05:27We should do it.
05:28And he's like, I know where we could do it.
05:29I've got these guys that have this yard on Pit Street.
05:31And that was that.
05:33And that's why it's the pit.
05:34That's why it's the pit.
05:35That's why it's the pit.
05:36Because, yeah, name where you are.
05:37Say where you are.
05:38Say what you eat.
05:39But you're not there anymore.
05:40So how has it evolved to where we are now?
05:42So that was 2015.
05:44First street food focused market in Scotland.
05:49A lot of stories in between now and then.
05:51But basically, where that was, that part of the street was always a mock for development.
05:56So we always knew we were on a short term lease.
05:58So we couldn't really invest much into the site.
06:00And it was rolling year by year.
06:02So it was fun.
06:03It was really great.
06:04It was really kind of grassroots and all that sort of stuff.
06:07But halfway through COVID, we were told that it's time that they want to develop it.
06:11And we need to move out.
06:13And then that kind of restarted this whole project of sort of the evolution of that.
06:19And it was kind of worrying for a long time.
06:22Because as a street food operator and in a vibrant and busy and cosmopolitan city like Edinburgh,
06:29the idea of having an outdoor hospitality place somewhere in the city centre is not an easy thing to do
06:36because of noise complaints and just because of sort of certain types of nimbyism,
06:41whether you agree with them or not, and all this sort of stuff.
06:43It was kind of very hard.
06:44And all the places we looked at was like, not going to work, not going to be a starter.
06:48So luckily, we got a phone call out of the blue from a charity called Edinburgh Pallet.
06:53And they said, hey, we're taking on this huge project in North Edinburgh.
06:56It needs food and drink.
06:58And sort of concession, perhaps you guys could be it.
07:02So and they'd been to the pits to have a team lunch.
07:06And they thought, yeah.
07:07So that was the start of that and that put this venue on the map for us.
07:11Yeah, you mentioned we're in North Edinburgh.
07:13Can you explain exactly where we are and what you can see?
07:17I mean, we're in your office just now.
07:19But across the water, I can see where I'm from, which is Fife.
07:22And it's lovely, the view and the water.
07:24And it'll be nice when it's sunny.
07:25But can you just sort of explain where we are?
07:2720 West Shore Road is the address.
07:29We are, when I first turned up, it's an industrial yard in between sort of Gypsy Bray
07:36and New Haven, Trinity sort of thing.
07:39And it's right on the promenade.
07:41And there's amazing views across the Forth.
07:43And as soon as I turned up here, I was like, yes, it's a yes from me.
07:46It's a done deal.
07:47It doesn't sort of matter.
07:48Because being in touch with nature and being on the promenade, it was an easy yes.
07:55You know, Granton is going through huge changes at the moment.
07:57There's a £1 billion regeneration project happening over the next 10 years.
08:02The trams are due to come here.
08:04But that's a different podcast, I guess.
08:06And yeah, it's really exciting.
08:08And I guess to labour that point, the whole kind of philosophy or strategy
08:14is that we're here to sort of be a bit of a melting pot for the community,
08:18for the old Granton and the new Granton and these new developments
08:21and then enterprise of the community and different community groups.
08:24So that's the, yeah, that's the gist.
08:26And it all kind of feels right to me anyway.
08:28Yeah.
08:29And you've got, so when you come in, you've got lots of different containers
08:31with different people cooking.
08:32We're going to speak to some of them.
08:34But to go back, when you first launched, I take it it was very well received
08:37because within Glasgow, it's kick-started like the McFeed and Dockyard Social
08:40and street food markets are now, you know, people know what they are
08:44and they know what to expect.
08:45But at the time, was it like, what's going on?
08:47Or how was it received?
08:48So yeah, back in 2015, I guess Instagram was kind of,
08:53it feels funny now because I've kind of gone through the history
08:55of kind of social media.
08:56I was there, you know, my first phone didn't, you know,
08:59it was just a phone or whatever.
09:00So it's quite funny that I've now got this list experience
09:03and I've got a young child now.
09:04So I look forward to sort of exploring that history.
09:06But anyway, we actually ironically started in December as well in 2015.
09:10And I think it actually snows on our first day.
09:12But I feel like back then it was, social media wasn't as cluttered then.
09:15If, you know, you said you were going to do something on Twitter,
09:17it was quite easily that people would pick up on it
09:19and actually a broad group of people would pick up on it
09:22rather than just, I guess, influencers
09:24or things that have been a bit more contrived
09:27as they maybe feel like these days.
09:29We shared the yard with an active sort of mechanic.
09:31It was always a really genuine place where it was changing constantly.
09:35There were weird things around like old motorbikes
09:38or, you know, half-stripped engines or whatever.
09:40So it felt really genuine.
09:42You know, it was poppy and that,
09:44and I think that that's what we've tried to kind of keep
09:46as time's gone on.
09:47It's like, you know, we just want to be genuine
09:49and we want to try and do it as simply as possible.
09:52And provide it as cheap as possible for the traders
09:54and the customers and everything else.
09:56So 2015, you're saying there wasn't really street food markets
09:59although you had your crab and chips.
10:01How did you go about finding other traders to join the pit?
10:04Did you go to businesses
10:05or did you already know a few other kind of pop-ups?
10:07It's all a timing thing and it's all like serendipity,
10:10I guess, like looking back now.
10:11But at the time, yeah, there wasn't.
10:13There was maybe a handful of people that operated Edinburgh
10:15and funnily enough, one of them says like,
10:20oh no, I used to live in Leith.
10:22Like what do you want to trade in Leith for?
10:25It's completely whatever.
10:27So, and I won't name names,
10:29it's still very popular these days.
10:31It's Leith.
10:32Well, across the city.
10:33Anyway, so yeah, so we put the word out.
10:36There was a few people
10:37and that was the beginning of the sort of wave as well.
10:40So, you know, you had some people coming from a bit further afield.
10:43But yeah, from day one,
10:44we still work with one or two of those people
10:46and luckily enough,
10:47some of the people that started with us
10:49last year now have a couple of restaurants
10:51or have gone off into fully fledged catering
10:53for celebrities or festivals
10:55or going on tour and things like that.
10:57So, it's nice to, you know, we've now lived it
11:00and that's where I think we're adding value now
11:03to the traders coming through.
11:04It must be nice to see.
11:05So, you've brought people along for the journey
11:07and then they've gone off and done their own thing
11:09and I'm assuming more and more people come in.
11:11So, how do you pick who's come here?
11:13So, thankfully, we pick some people that have patience
11:16because this has been a three-year project up to now.
11:19Robin from the Buffalo Truck has been with us
11:21from pretty much the beginning of his journey
11:23and, you know, he's fully independent
11:25but we work really well together
11:27and his product's amazing.
11:28So, he's always been on this journey with us
11:30and then the idea of this place
11:32because we've actually evolved
11:34into a community interest company
11:36and we've got social sort of strategies
11:38and things like that,
11:39we wanted to pick people that we could...
11:43I don't want to take credit for anyone's work
11:45but, you know, that we can nurture
11:46and people that want to grow and have a plan
11:48and have an ambition
11:49that we think that we can add value to.
11:51Can you tell us a bit more about the social strategy?
11:53Yes.
11:54So, this has been quite a journey
11:56and exciting as well
11:57and it's definitely at the heart of the project
12:00and the area and everything else.
12:02So, when we were making the decision,
12:06it was kind of...
12:07it all went back to, you know,
12:08back to basics and we're like,
12:09okay, well, what are we about?
12:10We're going to need substantial funding for this.
12:12How are we going to do that?
12:13How, you know, it's a different community
12:15to the ones in Leith.
12:16It's not quite as well connected.
12:17We want to be, you know,
12:18we really have to be part of the community
12:20and it's a much bigger project
12:21and all these different things.
12:23So, a lot of the last three years
12:25have been kind of working that out
12:27and so, like I said before,
12:28we've changed to a community interest company
12:31so we're a not-for-profit
12:33and we have a strategy
12:35where the community's interests
12:37are at the heart of what we do
12:39and there'll be more of that
12:40as time goes on here
12:41that we can communicate with
12:42and get more and more people involved.
12:44But basically, what that means for us
12:45is that we want to create jobs
12:47but through that,
12:48it's by supporting enterprise.
12:49We want to build
12:51and the government is building wealth
12:53in the community
12:54that, you know,
12:55what that translates to
12:56is letting these enterprises
12:58make a success of it
12:59and not strangling them
13:00through different rent schemes
13:02and things like that.
13:03We want our traders to be a real success
13:06and then move on from there.
13:08So, for example,
13:10we're hoping that the traders
13:12we're putting them
13:13on sort of 18-month contracts
13:14we're hoping that during that time
13:15you know,
13:16they'll get some really good trading
13:17under their belt
13:18they can
13:19we can sort of help them
13:20do their taxes
13:21we can help them
13:22with their first employees
13:23we can then identify
13:25whether they want to go
13:26on the festival circuit
13:27or whether they want
13:28to get a restaurant
13:29or whether they just want
13:30to go into catering
13:31or whether they've got
13:32really cool products
13:33they maybe want to try
13:34and get into the supermarket
13:35or something like that
13:36and then we can hopefully
13:37open doors
13:38and introduce them
13:39make that happen
13:40and you know
13:41also share mistakes
13:42which we've made in the past
13:44or which other people
13:45within our community
13:46have sort of made in the past
13:47so building that community.
13:49The other part is then
13:51Granton
13:52and Granton's really well known
13:53for having a lot
13:54of really good community
13:55operators and partnerships
13:57there's this thing
13:58called the R2 Network
13:59that kind of links them all together
14:01that works really well
14:02so we want to
14:03sort of help them
14:04be another conduit to the public
14:06you know,
14:07whether that be
14:08just as a sort of
14:09information piece
14:10or help them fundraise
14:12and that sort of thing
14:13so we're trying to do it
14:14on quite a few different levels
14:16so far it's been
14:17quite exciting
14:18and we're learning
14:19stuff every day
14:20so it's nice to have
14:21that strategy
14:22rather than just
14:23let's make as much money
14:24as we can.
14:25Which is rare these days.
14:26Yeah,
14:27it's been a fascinating thing
14:29looking into
14:30a community interest company
14:31because when we first started
14:32you know
14:33we just set up
14:34as a limited company
14:35and it was like
14:36because that was just
14:37something that we loved
14:38whereas
14:39you know
14:40there's some of these
14:41different vehicles
14:42and it makes
14:43to me I'm like
14:44well
14:45why aren't more companies
14:46maybe suited
14:47to do this
14:48because
14:49it's not like
14:50you can't make money
14:51and everyone gets paid
14:52but it's like
14:53our strategy
14:54has the community at heart
14:55so
14:56I think it's interesting
14:57maybe another podcast.
14:58So can you tell
14:59people what they can expect
15:00when they come
15:01because obviously
15:02this is new
15:03for people who are fans
15:04we walked in
15:05and we saw the sauna first
15:06and which is connected
15:07all the way to Crammond
15:08so there's
15:09I think 3 or 4 miles
15:10of like amazing scenery
15:11on the tarmac
15:12it's really quite busy
15:13with active travel users
15:14main entrance
15:15day to day
15:16is through the promenade
15:17so as you said
15:18you come across
15:19the saunas first
15:20and that's just to say
15:21that you know
15:22this site isn't about
15:23food and drink
15:24it's about enterprise
15:25you know
15:26there's food and drink
15:27but you know
15:28there's music
15:29there's saunas
15:30some shops and retail
15:31coming in
15:32and we're speaking
15:33to some other partners
15:34as well
15:35there's a pop-up market
15:36starting as well
15:37in the spring
15:38you walk in
15:39off the promenade
15:40and then you walk
15:41into our outdoor yard
15:42which has about
15:4315 businesses
15:44mostly based in
15:45shipping containers
15:46and then you walk
15:47through our doors
15:48into the main
15:49indoor sort of
15:50marketplace
15:51there's loads of seating
15:52indoor bar
15:53Grants and Youth
15:54one of the local
15:55organisations
15:56have a corner
15:57that they create
15:58themselves
15:59and yeah
16:00lots of blank space
16:01that will be filling
16:02with art and murals
16:03over the future
16:05you're going to be
16:06doing events and stuff
16:07yeah
16:08really dog friendly
16:09really child friendly
16:10really people friendly
16:11so yeah
16:12free entry
16:13the market all the time
16:14we hope to have
16:15loads of different
16:16workshops here
16:17there's all sorts
16:18of different spaces
16:19that people could
16:20rent or hire
16:21and we just want to
16:22partner with anyone
16:23and everyone
16:24that's looking
16:25for a space
16:26and are you open
16:277 days a week
16:28just over weekends
16:29currently it's
16:30Thursday to Sunday
16:31maybe when the
16:32clocks go back
16:33we'll start Wednesday
16:34and then
16:35I get on to
16:36talking about it
16:37but we're inheriting
16:38the rest of the
16:39warehouse
16:40which is 5 times
16:41the size of this
16:42and hope to have
16:43sort of 50 to 60
16:44businesses on the site
16:45and then it'll be
16:46a 7 day a week
16:47operation
16:48exciting times
16:49yeah
16:50imagine there's
16:51more to that
16:52but yeah
16:53it's exciting
16:54but a bit scary
16:55what are your main
16:56challenges and goals
16:57do you think
16:58for 2025
16:59I mean the main
17:00challenges are all
17:01the normal
17:02it's certain people
17:03in the council
17:04and the weather
17:05really are the
17:06challenges
17:07the goals
17:08are just to
17:09you know
17:10get the right mix
17:11of people
17:12and enterprises here
17:13and making sure
17:14that we deliver
17:15on our commitment
17:16to the community
17:17but I mean it's
17:18also exciting
17:19and it's a big
17:20melting pot
17:21oh yeah
17:22I don't know
17:23if you'll be able
17:24to answer this
17:25because I imagine
17:26it's really quite hard
17:27but what's your
17:28favourite thing to eat
17:29when you're here
17:30I couldn't
17:31there's enough
17:32that I can
17:33pick and choose
17:34and then
17:35I can feel a bit
17:36healthy by jumping
17:37in the sauna
17:38and getting in the sea
17:39well thank you very much
17:40looking forward to
17:41trying some of the foods
17:42and speaking to some
17:43of the traders
17:44thank you for your time
17:50so we're at Chula now
17:51one of the traders
17:52at the pit
17:53so can you guys
17:54tell us how long
17:55you've been here for
17:56like as part of the pit
17:57yeah we've just been
17:59for a month now
18:00well two months
18:01technically
18:02but we were shut
18:03in January
18:04but we opened up
18:05at the start of December
18:07yep that's right
18:08so we traded all the way
18:09through there
18:10and we've all been off
18:12for January
18:13and back again today
18:14and how long
18:15has the business
18:16in its entirety been going
18:17are you that new
18:18we're coming up
18:19for two years old
18:20this year
18:21in about April
18:22we started in April 2023
18:24and we started
18:26with a small trailer
18:28that we took around
18:29to different markets
18:30across Fife
18:31and Edinburgh
18:32and further afield
18:33so coming into the pit
18:34this is kind of like
18:35our next step up
18:36we're now in a
18:37shipping container
18:38so we've got a lot more room
18:39a lot more space
18:40to do lots of
18:41cool things
18:42yeah that gives us
18:43an opportunity to
18:44kind of explore
18:45a little bit more
18:46into Nepalese cuisine
18:47do some crazy dishes
18:49that we couldn't do
18:50in our tiny little trailer
18:51so yeah it gives us
18:53a lot more opportunity
18:54and hopefully feed
18:56people some good food
18:57as well
18:58so what are some
18:59of your crazy dishes
19:00well we're actually
19:01just working through them
19:02we try and change
19:03our menu
19:04quite frequently
19:05so at the moment
19:06we're kind of
19:07doing a bit more
19:08seasonal produce
19:09every month
19:10we're changing it up
19:11according to the seasons
19:12and also we kind of
19:13put on specials
19:14every weekend
19:15so every time
19:16you come up
19:17there should
19:18hopefully be a
19:19brand new dish
19:20that you haven't
19:21tried before
19:22so many new dishes
19:23that folk haven't tried
19:24so I'm not
19:25exactly sure
19:26where to start
19:27I guess
19:28our most popular
19:29dish is our
19:30pork momos
19:31when we started
19:32the business in 2023
19:33we actually won
19:34the Scottish and
19:35British Street Food Awards
19:36and that was
19:37one of our winning dishes
19:38so momos are
19:39super popular
19:40in Nepal
19:41you'll find them
19:42everywhere
19:43they're such a staple
19:44so they're kind of
19:45one of our main dishes
19:46I would say
19:47the buffalo
19:48tarkari as well
19:49has been really
19:50popular and
19:51it's not something
19:52that you see
19:53in an everyday
19:54restaurant
19:55or any kind of
19:56vegetarian
19:57so that's
19:58quite a unique one
19:59for us
20:00along with
20:01probably the
20:02aldam sel roti
20:03which is like a
20:04really traditional dish
20:05made from
20:06the bread
20:07is kind of fried
20:08it's made from
20:09rice flour
20:10so it's kind of
20:11yeah
20:12one of those dishes
20:13that you only see
20:14in homes
20:15in Nepal
20:16but yeah
20:17you can't really
20:18buy it anywhere
20:19apart from here
20:20usually
20:21and so do you
20:22find people
20:23kind of know
20:24what things are
20:25like what is this
20:26so yeah
20:27we've always had
20:28kind of struggle
20:29to kind of
20:30really kind of
20:31we have to explain
20:32to people
20:33a lot
20:34and they have
20:35lots of questions
20:36for us
20:37which is great
20:38you know
20:39it gets people
20:40talking about
20:41what the dish is
20:42and yeah
20:43this is
20:44one of the main
20:45reasons we kind of
20:46started this business
20:47as well
20:48is to
20:49hopefully
20:50introduce people
20:51to different flavours
20:52and different dishes
20:53so yeah
20:54yeah
20:55I think
20:56Amir's mum
20:57as well
20:58is such an amazing
20:59person
21:00and she's
21:01such a great
21:02person
21:03and she's
21:04such a great
21:05mother
21:06and she's
21:07such a great
21:08mother
21:09and she's
21:10such a great
21:11mother
21:12and she's
21:13such a great
21:14mother
21:15and she's
21:16such a great
21:17mother
21:18and she's
21:19such a great
21:20mother
21:21and she's
21:22such a great
21:23mother
21:24and she's
21:25such a great
21:26mother
21:27and she's
21:28such a great
21:29mother
21:30and she's
21:31such a great
21:32mother
21:33and she's
21:34such a great
21:35mother
21:36and she's
21:37such a great
21:38mother
21:39and she's
21:40such a great
21:41mother
21:42and she's
21:43such a great
21:44mother
21:45and she's
21:46such a great
21:47mother
21:48and she's
21:49such a great
21:50mother
21:51and she's
21:52such a great
21:53mother
21:54and she's
21:55such a great
21:56mother
21:57and she's
21:58such a great
21:59mother
22:00and she's
22:01such a great
22:02mother
22:03and she's
22:04such a great
22:05mother
22:06and she's
22:07such a great
22:08mother
22:09and she's
22:10such a great
22:11mother
22:12and she's
22:13such a great
22:14mother
22:15and she's
22:16such a great
22:17mother
22:18and she's
22:19such a great
22:20mother
22:21and she's
22:22such a great
22:23mother
22:24and she's
22:25such a great
22:26mother
22:27and she's
22:28such a great
22:29mother
22:30and she's
22:31such a great
22:32mother
22:33and she's
22:34such a great
22:35mother
22:36and she's
22:37such a great
22:38mother
22:39and she's
22:40such a great
22:41mother
22:42and she's
22:43such a great
22:44mother
22:45and she's
22:46such a great
22:47mother
22:48and she's
22:49such a great
22:50mother
22:51and she's
22:52such a great
22:53mother
22:54and she's
22:55such a great
22:56mother
22:57and she's
22:58such a great
22:59mother
23:00and she's
23:01such a great
23:02mother
23:03and she's
23:04such a great
23:05mother
23:06and she's
23:07such a great
23:08mother
23:09and she's
23:10such a great
23:11mother
23:12and she's
23:13such a great
23:14mother
23:15and she's
23:16such a great
23:17mother
23:18and she's
23:19such a great
23:20mother
23:21and she's
23:22such a great
23:23mother
23:24and she's
23:25such a great
23:26mother
23:27and she's
23:28such a great
23:29mother
23:30and she's
23:31such a great
23:32mother
23:33and she's
23:34such a great
23:35mother
23:36and she's
23:37such a great
23:38mother
23:39and she's
23:40such a great
23:41mother
23:42and she's
23:43such a great
23:44mother
23:45and she's
23:46such a great
23:47mother
23:48and she's
23:49such a great
23:50mother
23:51and she's
23:52such a great
23:53mother
23:54and she's
23:55such a great
23:56mother
23:57and she's
23:58such a great
23:59mother
24:00and she's
24:01such a great
24:02mother
24:03and she's
24:04such a great
24:05mother
24:06and she's
24:07such a great
24:08mother
24:09and she's
24:10such a great
24:11mother
24:12and she's
24:13such a great
24:14mother
24:15and she's
24:16such a great
24:17mother
24:18and she's
24:19such a great
24:20mother
24:21and she's
24:22such a great
24:23mother
24:24and she's
24:25such a great
24:26mother
24:27and she's
24:28such a great
24:29mother
24:30and she's
24:31such a great
24:32mother
24:33and she's
24:34such a great
24:35mother
24:36and she's
24:37such a great
24:38mother
24:39and she's
24:40such a great
24:41mother
24:42and she's
24:43such a great
24:44mother
24:45and she's
24:46such a great
24:47mother
24:48and she's
24:49such a great
24:50mother
24:51and she's
24:52such a great
24:53mother
24:54and she's
24:55such a great
24:56mother
24:57and she's
24:58such a great
24:59mother
25:00and she's
25:01such a great
25:02mother
25:03and she's
25:04such a great
25:05mother
25:06and she's
25:07such a great
25:08mother
25:09and she's
25:10such a great
25:11mother
25:12and she's
25:13such a great
25:14mother
25:15and she's
25:16such a great
25:17mother
25:18and she's
25:19such a great
25:20mother
25:21and she's
25:22such a great
25:23mother
25:24and she's
25:25such a great
25:26mother
25:27and she's
25:28such a great
25:29mother
25:30and she's
25:31such a great
25:32mother
25:33and she's
25:34such a great
25:35mother
25:36and she's
25:37such a great
25:38mother
25:39and she's
25:40such a great
25:41mother
25:42and she's
25:43such a great
25:44mother
25:45and she's
25:46such a great
25:47mother
25:48and she's
25:49such a great
25:50mother
25:51and she's
25:52such a great
25:53mother
25:54and she's
25:55such a great
25:56mother
25:57and she's
25:58such a great
25:59mother
26:00and she's
26:01such a great
26:02mother
26:03and she's
26:04such a great
26:05mother
26:06and she's
26:07such a great
26:08mother
26:09and she's
26:10such a great
26:11mother
26:12and she's
26:13such a great
26:14mother
26:15and she's
26:16such a great
26:17mother
26:18and she's
26:19such a great
26:20mother
26:21and she's
26:22such a great
26:23mother
26:24and she's
26:25such a great
26:26mother
26:27and she's
26:28such a great
26:29mother
26:30and she's
26:31such a great
26:32mother
26:33and she's
26:34such a great
26:35mother
26:36and she's
26:37such a great
26:38mother
26:39and she's
26:40such a great
26:41mother
26:42and she's
26:43such a great
26:44mother
26:45and she's
26:46such a great
26:47mother
26:48and she's
26:49such a great
26:50mother
26:51and she's
26:52such a great
26:53mother
26:54and she's
26:55such a great
26:56mother
26:57and she's
26:58such a great
26:59mother
27:00and she's
27:01such a great
27:02mother
27:03and she's
27:04such a great
27:05mother
27:06and she's
27:07such a great
27:08mother
27:09and she's
27:10such a great
27:11mother
27:12and she's
27:13such a great
27:14mother
27:15and she's
27:16such a great
27:17mother
27:18and she's
27:19such a great
27:20mother
27:21and she's
27:22such a great
27:23mother
27:24and she's
27:25such a great
27:26mother
27:27and she's
27:28such a great
27:29mother
27:30and she's
27:31such a great
27:32mother
27:33and she's
27:34such a great
27:35mother
27:36and she's
27:37such a great
27:38mother
27:39and she's
27:40such a great
27:41mother
27:42and she's
27:43such a great
27:44mother
27:45and she's
27:46such a great
27:47mother
27:48and she's
27:49such a great
27:50mother
27:51and she's
27:52such a great
27:53mother
27:54and she's
27:55such a great
27:56mother
27:57and she's
27:58such a great
27:59mother
28:00and she's
28:01such a great
28:02mother
28:03and she's
28:04such a great
28:05mother
28:06and she's
28:07such a great
28:08mother
28:09and she's
28:10such a great
28:11mother
28:12and she's
28:13such a great
28:14mother
28:15and she's
28:16such a great
28:17mother
28:18and she's
28:19such a great
28:20mother
28:21and she's
28:22such a great
28:23mother
28:24and she's
28:25such a great
28:26mother
28:27and she's
28:28such a great
28:29mother
28:30and she's
28:31such a great
28:32mother
28:33and she's
28:34such a great
28:35mother
28:36and she's
28:37such a great
28:38mother
28:39and she's
28:40such a great
28:41mother
28:42and she's
28:43such a great
28:44mother
28:45and she's
28:46such a great
28:47mother
28:48and she's
28:49such a great
28:50mother
28:51and she's
28:52such a great
28:53mother
28:54and she's
28:55such a great
28:56mother
28:57and she's
28:58such a great
28:59mother
29:00and she's
29:01such a great
29:02mother
29:03and she's
29:04such a great
29:05mother
29:06and she's
29:07such a great
29:08mother
29:09and she's
29:10such a great
29:11mother
29:12and she's
29:13such a great
29:14mother
29:15and she's
29:16such a great
29:17mother
29:18and she's
29:19such a great
29:20mother
29:21and she's
29:22such a great
29:23mother
29:24and she's
29:25such a great
29:26mother
29:27and she's
29:28such a great
29:29mother
29:30and she's
29:31such a great
29:32mother
29:33and she's
29:34such a great
29:35mother
29:36and she's
29:37such a great
29:38mother
29:39and she's
29:40such a great
29:41mother
29:42and she's
29:43such a great
29:44mother
29:45and she's
29:46such a great
29:47mother
29:48and she's
29:49such a great
29:50mother
29:51and she's
29:52such a great
29:53mother
29:54and she's
29:55such a great
29:56mother
29:57and she's
29:58such a great
29:59mother
30:00and she's
30:01such a great
30:02mother
30:03and she's
30:04such a great
30:05mother
30:06and she's
30:07such a great
30:08mother
30:09and she's
30:10such a great
30:11mother
30:12and she's
30:13such a great
30:14mother
30:15and she's
30:16such a great
30:17mother
30:18and she's
30:19such a great
30:20mother
30:21and she's
30:22such a great
30:23mother
30:24and she's
30:25such a great
30:26mother
30:27and she's
30:28such a great
30:29mother
30:30and she's
30:31such a great
30:32mother
30:33and she's
30:34such a great
30:35mother
30:36and she's
30:37such a great
30:38mother
30:39and she's
30:40such a great
30:41mother
30:42and she's
30:43such a great
30:44mother
30:45and she's
30:46such a great
30:47mother
30:48and she's
30:49such a great
30:50mother
30:51and she's
30:52such a great
30:53mother
30:54and she's
30:55such a great
30:56mother
30:57and she's
30:58such a great
30:59mother
31:00and she's
31:01such a great
31:02mother
31:03and she's
31:04such a great
31:05mother
31:06and she's
31:07such a great
31:08mother
31:09and she's
31:10such a great
31:11mother
31:12and she's
31:13such a great
31:14mother
31:15and she's
31:16such a great
31:17mother
31:18and she's
31:19such a great
31:20mother
31:21and she's
31:22such a great
31:23mother
31:24and she's
31:25such a great
31:26mother
31:27and she's
31:28such a great
31:29mother
31:30and she's
31:31such a great
31:32mother
31:33and she's
31:34such a great
31:35mother
31:36and she's
31:37such a great
31:38mother
31:39and she's
31:40such a great
31:41mother
31:42and she's
31:43such a great
31:44mother
31:45and she's
31:46such a great
31:47mother
31:48and she's
31:49such a great
31:50mother
31:51and she's
31:52such a great
31:53mother
31:54and she's
31:55such a great
31:56mother
31:57and she's
31:58such a great
31:59mother
32:00and she's
32:01such a great
32:02mother
32:03and she's
32:04such a great
32:05mother
32:06and she's
32:07such a great
32:08mother
32:09and she's
32:10such a great
32:11mother
32:12and she's
32:13such a great
32:14mother
32:15and she's
32:16such a great
32:17mother
32:18and she's
32:19such a great
32:20mother
32:21and she's
32:22such a great
32:23mother
32:24and she's
32:25such a great
32:26mother
32:27and she's
32:28such a great
32:29mother
32:30and she's
32:31such a great
32:32mother
32:33and she's
32:34such a great
32:35mother
32:36and she's
32:37such a great
32:38mother
32:39and she's
32:40such a great
32:41mother
32:42and she's
32:43such a great
32:44mother
32:45and she's
32:46such a great
32:47mother
32:48and she's
32:49such a great
32:50mother
32:51and she's
32:52such a great
32:53mother
32:54and she's
32:55such a great
32:56mother
32:57and she's
32:58such a great
32:59mother
33:00and she's
33:01such a great
33:02mother
33:03and she's
33:04such a great
33:05mother
33:06and she's
33:07such a great
33:08mother
33:09and she's
33:10such a great
33:11mother
33:12and she's
33:13such a great
33:14mother
33:15and she's
33:16such a great
33:17mother
33:18and she's
33:19such a great
33:20mother
33:21and she's
33:22such a great
33:23mother
33:24and she's
33:25such a great
33:26mother
33:27and she's