01x02 - Coq au Vin

[bunniefuu]

♪ TV is the thing this year, this year ♪

♪ TV is the thing this year ♪

♪ Radio was great, now it's out of date ♪

♪ TV is the thing this year ♪

Listen, maybe over

in the corner.

Maybe omelets or

Oh, maybe by the window.

My love, you've done

omelets already.

I think there may be

actual people in this thing.

No, I think the corner

was a better way to go.

Oh, there must be something.

Oh, French onion soup?

Well, it is scrumptious,

but it's rather complicated

and gives you terrible gas.

It gives you terrible gas.

Not there, there.

Hmm.

Those chocolate soufflés

They're so glamorous,

but they don't seem

very practical, do they?

Even for me, it's a roll

of the dice it'll even rise.

Oh, that'll do.

There, that's just

about perfect.

Vichyssoise?

No.

Oh, I like that.

And just in time.

Hmm.

Whew.

Oh.

Look at you, Mr. Man.

All perspired and pungent.

I'll need to get you to carry

appliances more often.

Coq au vin.

What about it?

Coq au vin.

Well, it's certainly classic

French country cooking.

And if you recall,

it was the first recipe

that Judith made

for the master in manuscript.

Well, then?

Coq au vin it is.

Hmm.

Shall we give it a whirl?

Hmm. Hmm. Hmm. Hmm.

coming up early.

In other news, Boston is

Hello?

Virginia: Is that

my baby's voice?

I hardly recognize it,

it's been so long.

Actually, now is not really

a good time.

I'm cooking. Alice Ruth Naman, I'm cooking.

Alice Ruth Naman,

if you don't want to talk to me,

just tell me straight.

You don't have to lie.

No, Mom, I'm serious.

I'm I'm actually making

a French omelet.

Well!

Look at you!

We should have gone

to Savenor's.

It does all seem

rather past its prime.

Don't tell me you're

going to use dried herbs.

The whole point is to cook

with what is available

to most American women.

Oh!

I weep for them.

But we're taking them

on a journey, Paul.

We can't start

at the finish line.

Even the wine?

You can be in charge

of the wine.

How did you and Judith

finally get Paul on board?

He thinks the whole thing

is his idea.

Oh, for heaven's sake!

Oh!

Men.

Bernard was no different.

You know, our anniversary

next Friday

would have been 40 years.

Gosh, 40.

Hmm.

Doesn't seem plausible.

What can I say?

I was a child bride.

And a very happy one, too.

Hmm.

And that's the last dead-husband

mention for the month.

Hmm.

Will you join us?

Where? Join what?

The show.

I could use another ally.

And somehow I I envision

a confederacy of women,

an estrogen safety net.

Well, I like the sound of that.

As long as I don't

have to eat anything.

Ha!

Sorry, it's a bit chaotic

back here.

Hunter: Come in!

Oh, my God, am I tired.

You know what? Maybe we should

do this another time.

No, no, no, let's just

get it over with.

So, what do you

got for me, Morash?

Give me the Italian version.

I have a hot bath at home,

waiting for me to soak in.

Uh, oh, okay.

Well, uh, thank you,

Hunter, for the time,

especially with everything

going on.

Look, I-I know I brought you

a bunch of ideas before,

but I think

I think you're gonna have a hard

time saying no to this one.

I'm all ears, leaning in.

Uh, t-this is Roger Fisher,

the the preeminent mind

on the art of negotiation

for this entire country.

Oh. Harvard supernova. Oh.

Harvard supernova.

What are you, his mother?

I'll shut up now.

Why talk when I have a genius

right beside me?

Roger?

Um, well,

it's called

"The Advocate."

We start with

a decidable question.

This éclair is to die for.

Well, last time,

I brought you a cake.

I had to one-up it somehow.

I'm trying to stay on top

of everything,

but a cooking show

is a mammoth undertaking.

I'm only now starting

to realize that.

Well, it's not a show yet.

It's just a pilot.

Oh, yes, of course.

Of course.

I'm daydreaming.

I can't help it.

I understand.

I'm a daydreamer myself.

Now, I have called Mr. Morash

a few times to get his advice.

Hasn't called back.

What a surprise.

Which makes me doubly

appreciative of you finding time

in what I'm sure

is a very busy schedule.

Yeah, about Russ, uh, are you

Are you sure you don't want

one of your éclairs?

Oh, dear.

That bad.

Well he had this passion project

that our boss passed

on this morning.

He really believed in it.

He really thought

it was the one.

It's too bad.

It's a great idea.

But, of course, I also think

you're a great idea.

And he doesn't?

He doesn't, as I think you know.

Hmm.

He's doubly low right now.

Low and resentful,

so bad just got worse.

Voilà, madame.

Merci, Louie.

De rien.

Thank you.

Well

To my sparkling jewel

as she embarks

on her most exciting voyage yet.

Hear, hear.

Maybe this time, you'll watch.

Darling, you alright?

Well, to be frank,

not everyone

shares your enthusiasm.

Nonsense. Who?

You are the co-author

of the definitive book

on French cooking.

Not according to Russ Morash,

director fellow from

"I've Been Reading."

He probably thinks

I'm a middle-aged dilettante

with looks for radio.

Julia.

No, no, no.

You, my dear,

doing this is genius.

Hear, hear. Whoever drummed up Hear, hear.

Whoever drummed up

this little plot is genius.

And this Morash fellow sounds

positively philistine.

And women are going to lose

their f*cking minds.

I think men will, too,

because of

the enological aspect.

Enological, Paul?

Really.

Is there another word for it?

Several.

You see, that lovely Alice Naman

called me earlier.

And it seems Mr. Morash

is not my ally.

He feels rather above

our little enterprise,

and I daresay

he's even tried to k*ll it.

She implied that I needed

to win him over somehow

if we fancy moving forward.

Hmm.

But how do you charm a man

who does not find you

in the least charming?

You summoned me?

Summoned?

It was more like

a friendly invitation.

Would you like a towel?

Towel?

To dry off.

You're quite damp.

No, I'm not. I'm fine.

Oh, thank you.

Listen, I'm glad you called.

I've been thinking about your

desire to do a cooking show,

but I'm afraid I made pâté.

but I'm afraid I made pâté.

Huh?

Goose.

Can I entice you to try it?

Allow me.

Oh, yeah.

I daresay we got off

on the wrong foot.

To have a man as intellectually

curious as you

producing my little show is

an embarrassment of riches.

Well, thank you.

I couldn't agree more.

But I thought if you knew

more about me

You know my husband

was a diplomat.

He's a man of letters.

We met in Ceylon.

Let me cut to the chase,

Mrs. Child.

Oh, Julia, please. Julia,

I appreciate this. I do.

But you have to understand

that I am not

a frivolous person.

I may be

in the television industry,

but public television

is not "television" television.

It's not entertainment.

I am not an entertainer.

I'm not entertaining.

Completely.

Sherry?

Now, you

I-I understand you feel

that what you do has substance,

and maybe to some

ladies of means it does,

but public television

is on a much larger journey.

Oh, my God.

Y-You see, I want to change

the way people think,

the way they see,

the way they live their lives.

But so do I.

But how can food

possibly do that?

That's really very good.

Thank you.

It's goose?

Hey, honey!

Hi!

They say that boys love ♪

I'm in here.

Tuna casserole?

Your favorite.

Hmm.

Hi. Hi.

Mwah.

Oh.

It's a cookbook.

I see that.

Mm.

It's the show I'm producing.

Hmm.

- And she talks

- like this.

Like a man trying to sound

like a woman?

Exactly.

I turned down "End Game"

at the Cherry Lane for this?

I could have been in a room

with Samuel Beckett?

Darling.

Oh, I left the theater

to make a wage,

sure, but more than that,

to make a name for myself

in public television.

I-I swear, I went over

to her fancy Cambridge house

to tell her that

in no uncertain terms,

I wasn't gonna do it.

What'd she say?

That's the thing.

She somehow twisted

everything around,

and I hardly got two words in.

Before I knew it,

I was outside in the rain.

Have you ever tasted foie gras?

I look awful.

You look the same.

Thanks.

Oh, uh, whoa, whoa,

you're going to hurt yourself.

Hey, shh-shh-shh-shh.

The thing is, Paul,

no one's really done it.

How do you do it?

Hmm.

How did I have the nerve

to think I could?

All in time.

What time?

How do you make a 4-hour

dish in 28 minutes?

I haven't the foggiest.

Do you? Do you?!

No, of course you don't.

No, of course you don't.

I'm serious, Paul.

Sure, I made a 2-minute

omelet in 5 minutes,

but how am I going to

make coq au vin in 28?

It cooks in the oven

for over 30 minutes.

We'll figure it out the way

we always do

Together.

Ohh.

You know what takes

less than 28 minutes?

This may not be

the best moment for cuddling.

My feet are ice, and the rest

of the old vessel is inflamed.

And besides,

haven't you noticed?

I'm hideous Hmm. I'm hideous

Hmm.

Ancient

Hmm.

And distracted. Hmm. .

..and distracted. Hmm.

You're beautiful, in your prime.

And let me distract you

from your distraction.

No, maybe you should sleep

in your room tonight.

Darling, are you sure

you're quite all right?

Have you been listening

to a word I've said?

No, Paul, I'm not!

I chalk this up

to opening-night jitters.

Just remember, they believe

in you at WGBH.

This is their baby as much

as it is yours.

They've invested time, money.

They came to you.

Good night, my love.

I love you.

À demain.

Oh, Paul.

Paulski, come back.

Hello?

Oh, Judith

did I wake you?

My concern with Hofstadter

is selling a book

on anti-intellectualism

that's more than 500 pages.

It does seem a little ironic.

Have you expressed that?

You can't soft-shoe around it.

She's absolutely right, Gene.

Are you going to turn

into a pumpkin?

Not quite.

Julia Child needs me in Boston,

and I'm afraid

I'm not gonna make my train.

Blanche, I was hoping

you'd help a gal out.

I have a lunch with Updike,

and I'd be so grateful

if you'd go in my stead.

You're canceling with

John Updike for Julia Child?

Updike just wants

a free meal, Leo.

Julia's in crisis.

With a cookbook sequel,

right, Judy?

Judith.

Yes, but it's

something else entirely.

A television pilot.

Oh, a television pilot.

I'll take the lunch, Alfred.

Ha-ha, Avrum.

How's the new one?

Well, thus far, it's not

"Rabbit, Run."

And yet you're blowing him off.

I'm not blowing him off.

I'd love to sit with him

and kibitz

so he can avoid rolling up

his sleeves and doing the work,

but the truth is, sleeve-rolling

is all that's needed here,

with or without me at lunch.

And yet that's part

of the job to motivate,

to inspire, to apply just

the right modicum of pressure.

That's what great editors do,

and you certainly are that.

Help me out here, Blanche.

Please.

Judith

I need to say this out loud

so you can really hear it.

You are asking to

jilt John Updike, who,

in your opinion,

as I am hearing,

is also in a sort of crisis

for a woman who wrote a cookbook

with two other women,

trying to get

on local television.

I think you know my answer.

Oh, you came!

My invisible hand.

What would I do without you?

Can I use the ladies'?

I'm dying.

Well, then, our task

is a mighty one

To teach and show

an American home cook

how to make coq au vin,

which takes 4 hours

to make properly,

in 28 uninterrupted minutes.

I jotted down some thoughts

on the train.

The way I see it, you structure

it like a three-act play.

Act 1, butchering the chicken.

Act 2, adding heat.

Act 3, plating and serving.

Oh! My word.

What a good idea.

Aren't I just tickled!

Yes, I'm so happy I had

the "courage"

to invite you to join us.

I'm so happy the timing

worked out so I could be here.

Oh.

Something I was

thinking of last night,

when I couldn't sleep

Subbing out pots and pans

to save time.

Oh!

Well, yes!

I think that's right.

Maybe we can pre-prepare

some of the steps.

Oh!

Who is this nimble genius?

Onions.

Oh, there you go.

Oh, my God.

All of these?

Thank God I married an artist,

rather than a Republican banker.

I'd be even more of a lush.

Ha!

And action.

And look up this time, Jul.

I'm the camera.

Talk to me.

I'm Julia Child.

Welcome to "The French Chef."

Today we're going to do

coq au vin,

which is French for

"chicken and red wine."

Well done.

That was perfect.

That was absolutely perfect.

It could not be done better.

That was lovely.

Now it's time to brown

the chicken.

Darling, why don't you

try to circle back like this

and then land left of the pot?

Hmm.

Yeah.

Darling, I think

it would be more efficient

if we just kept it as it is.

Well, the version I'm proposing

really accentuates

your good side.

My good side?

One renders the bacon

to remove the bacon-y taste.

We don't want the bacon

to overwhelm the dish.

You want to really

taste the coq.

Ha!

Ohh, that's Paul's fault.

I wanted to make omelets.

That's it, exactly!

It can't all just be

facts, facts, facts.

There should be jokes, too.

Oh, absolutely.

Light a match

stand away

and let 'er rip.

- Whoo!

- Wow.

Hurray!

Where were we?

Oh, right.

Now we put it in the oven

for 30 minutes.

That's it. Whoa, whoa.

At the end of the episode,

you should leave the kitchen,

go to the table,

and taste what you've made.

Oh, how marvelous!

I'll call Russ

and take care of it.

Oh!

Oh, this is where I talk

about the wine, correct?

Yes. Finally.

"You can serve this

with a fine young Burgundy."

Mm-hmm. "An old delicate wine Mm-hmm.

"An old delicate wine

would get lost in the robust "

How are we for time?

I don't think there's room

for this, Paulski.

k*ll my darlings, why don't you?

J-Just mime it.

Hmm? We need that for tomorrow. Hmm?

We need that for tomorrow.

Ah.

"This is Julia Child.

Thank you for tuning in."

And cut.

Oh.

Oh, well done, team.

You did it.

You made a show.

- Did I?

- Yeah.

Well

if I can remember

everything I did right

and forget everything

I did wrong,

then maybe, maybe

we made a show.

And on that note,

I have some reading to do

before bed.

Mwah.

It's 2:00

in the morning.

It's Updike.

Goodness,

is it really 2:00 a.m.?

Thank you, Julia.

Thank you, Mr. Child.

Paul, my dear.

We'll call you a cab.

Come in.

I just wanted to say good night

and thank you again

for coming all this way,

for giving my little show

your entire day,

with Updike

snapping at your toes.

I know it wasn't easy.

I'm only sorry

I won't be able to see

all your hard work pay off.

Well

you have more

important things to do

than worry about

the pipe dreams of an amateur.

I'm staying.

What's one more day?

How could I miss this?

And Updike?

Updike be damned.

Oh, thank you, Judith.

Thank you for caring so much.

It's easy with you.

Yes, well

Off topic,

how much do you think

Mary Tyler Moore weighs?

Ready when you are.

Oh, Paul.

You aren't ready.

You did know we were

picking you up.

Today's the day.

I'm sorry, honey.

I'm just not up to it after all.

This is absurd.

40 years.

You understand, don't you?

I need you with me, Avis.

I have brought this

all on myself,

all because of some silly whim,

and frankly, I'm terrified.

And besides,

a distraction is exactly

what's called for.

Oh, what a beautiful

bride you were.

You weren't kidding when you

said "child," though.

Hello. Hi.

Let's set that boom pole

for the frame.

Let's set the boom in for frame.

I don't want to wait

on sound again.

Camera 1, you can be wider.

Manny, you want to see

that move?

Chaz, I need more bounce

on that counter.

There you go.

Well, hello.

Julia.

This is my husband.

Paul, this is Russ Morash,

the handsome young producer

I was telling you about.

Pleasure.

You can have a seat

You can have a seat over there.

That'll keep you safely

out of the way.

Oh, I think there's

been a misunderstanding.

You should do your hair

and makeup.

I've done my hair and makeup.

Don't worry, I'll make sure

you look good.

Paul?

Paul?

The kitchen.

Nothing's where

it's supposed to be.

Oh, it never occurred to me.

Oh, tell me this is

not happening.

The stovetop is electric.

All our staging.

Oh, God.

Uh, excuse me.

Excuse me.

We need some time

to recalibrate.

Who should I speak to? You have 2 minutes.

Who should I speak to? You have 2 minutes.

Uh, n-no, no, that won't do.

Time costs.

Unfortunately,

we're already spread

thinner than a

Crepe? Crap.

Darling, there's nothing

to be done.

It's a money issue.

Right.

I still see

the boom shadow, Sam.

Adjust the boom.

Thank you.

Benny, let's see

the move one more time.

Again. Thank you.

That's lovely. I'm happy.

One minute to go, everyone!

One minute.

And you are?

Judith Jones.

I'm Julia's editor at Knopf.

Is that what you're doing?

Editing? Yep.

A new cookbook?

A new Updike.

Oh.

Well, then, I guess

I'll let you be.

Alright, people.

Almost there.

Clear the set, please.

Clearing set.

Is it me or is it quite warm?

Here.

Oh, thank you.

Okay, so we sh**t continuously

for the full duration.

There are three cameras

There, there, and there

That I can cut back

and forth with.

This one will come in close

so I can get some tight shots

of the food itself.

- Oh, bless you, dear.

- Oh, bless you, dear.

Try and ignore Benny.

Pretend he's not there.

And just remember,

I have your back.

I'll handle the talent.

Pardon me? Smells good already. Pardon me?

Smells good already.

Yeah, I can take it from here.

Break a leg.

Oh.

These are not in order,

are they?

No, this is not

It looks terrific, Russ.

You know what, Al?

Do me a favor.

Go hide behind the counter

in case Mrs. Child needs help.

Oh.

Something the matter?

I just thought I'd be out front.

Be a sport.

I need you there.

I'll join you.

Team Julia.

Sisterhood.

Who is she?

Excuse me, young man,

I'm handling the cards,

so I think it's imperative

that I should be placed

somewhere up front.

Oh, oh, hey, we have

someone for that.

What do you mean you have someone for that?

I'm someone.

We have someone to hold

the cue cards.

You have someone

to hold the cue cards?

That's their job.

That's their job, but not today.

Mrs. Child and I

created these together.

I understand She will be in great hands.

I understand She will be in great hands.

Ooh, goodness,

he's about to explode.

You need to do something

about this, Alice.

From my powerful position

at your feet?

You're my producer.

Mrs. Child and I

are a team.

We have

Are they just drawings?

No, they are not just drawings.

They are cue cards.

Russ?

Yes? Now what?

It's just it's your call,

obviously, but we rehearsed it

this way the other day,

and to my green eyes,

it seems safest to not confuse

Mrs. Child.

Fine.

Thank you Alice.

Al, do me a favor.

Next time, pull me aside.

Absolutely.

Noted.

Is it me,

or is the room spinning?

I feel I may vomit

Oh, dear.

And not for the usual

good reasons.

It's all right.

It's going to be fine.

It's very hot under the lights.

You're going to be just fine.

You're going to shine

like the star that you are.

Thank you.

Okay, places,

everyone.

We are ready in five,

four, three, two

Welcome to "The French Chef."

I'm Julia Child.

I'm neither French nor a chef,

but here I am.

Que sera sera.

Now, today, we're going

to do coq au vin.

That's French for

"chicken and red wine."

It's one of the best,

and I think

Oh, bless you, dear.

One of the most famous

French chicken dishes.

It will fill your home

with the marvelous aroma

of sizzling bacon and garlic

and herbs and onions

and mushrooms and red wine.

And dare I say, it's just

about the most delicious coq

I've ever put in my mouth.

And that's saying something.

Now

butchering a chicken

Nothing to be afraid of.

The legs, the wings, the thighs,

and the breasts.

Very simple.

Just stay out of her way.

That's what I do with Updike.

Fat.

I like to use a small knife

to if I could find one.

Oh, not in there.

Mm.

The knives?

Where are the knives?

I didn't place the knives.

Idiot.

Oh, wow, that doesn't even open.

And, ah, we ah!

Yes.

Now, the thing is

Is to cut through

the ball joint.

No, it's not sharp.

Oh!

Now, if you're alone

in the kitchen,

who's going to see?

And now,

the pièce de résistance.

It's time to flame it in brandy,

to flambé.

I like a nice cognac.

None of that rotgut stuff.

Faster.

A little faster.

Mm.

Ah.

Light a match, stand away,

and let 'er rip.

Ooh!

Rather high, isn't it?

Well, not sure how to quite put

the old tin lid on it.

Ooh, well, as Lady Macbeth

would say,

"Out, out, damn flame.

Take that."

There.

Now, yes, that ought to do it.

Important to taste your food

as you go.

Now, that isn't good at all.

And there you are.

If you were here with me,

you'd know the aroma

is just lovely.

And you can make this ahead

of time, up to this point.

A day ahead of time.

Or two days ahead of time.

Or even three days

ahead of time.

Or even four.

And now I'm going to serve it.

So you can see just

how it will be.

Hello.

And there's a piece

of juicy breast

and lovely mushrooms.

Mmm.

Yes, that's it.

And that's our program.

Oh, goodness.

You can serve this

with a fine young burgundy.

An old delicate wine

will get lost

in the robustness of the stew.

A Pinot Noir from out west

could do just the job

if you're in a pinch.

And boeuf bourguignon is made

the exact same way.

Lamb, too.

Of course, you would use beef

instead of chicken.

Or a lamb.

And it's a perfectly delicious

party dish.

And so now you've learned three

recipes for the price of one,

and you can open

your own French restaurant.

Chez

whatever your name is.

And now that's our program.

I hope you've had as much fun

as I did.

This is Julia Child.

Bon appétit.

And cut.

What a triumph.

Well, this is exactly

what I needed today.

Bon appétit?

Where did that come from?

It's perfect.

You must end

every episode that way.

Let's not get ahead

of ourselves.

Nice knowing you.

Hey.

Are you ashamed of me?

You were delightful, Julia.

You can't help it.

Well, thank you for lying.

I know it doesn't

come easily to you.

Julia, no.

Let's get you some air.

Um

Uh, thank you all, truly.

I'm sorry if I let you down.

Feel free to dig in and enjoy.

I thought the taste was lovely.

Drinks on me, gentlemen.

Or rather, WGBH.

I don't know how

you made it through

with a straight face.

I'm from the theatre, Chaz.

I'm also a bit of a card shark.

Ask Roland.

Alice, you'll lock up?

See ya tomorrow.

Stop torturing yourself.

Make a telephone date

with Simca.

Focus on the book.

You have substance.

The book has substance.

That monster

has no substance.

Maybe you're right.

Not to be incendiary,

that flambéing segment

may just be your claim to flame.

Ah!

Really, Paul.

Puns?

It's a perfectly

delicious party dish.

So now you've learned three

recipes for the price of one,

and you can open your own

French re

We can't air that.

Clearly.

Oh, we're airing it.

What do you mean?

If this is what Fox wants

on his station,

then we have no choice

but to give it to him.

Don't air it to prove

a point, Russ.

Don't humiliate the poor woman.

She paid for it, Alice.

We owe it to her.

The fact that it proves

our point is merely,

as Julia herself might say

icing on the cake.

Get down here!

I'm not coming.

Well, I've popped the Dom.

Really, Paul,

it's too embarrassing.

I'm embarrassed.

Come on, old girl.

You bought this darn television.

We have to use it.

You're wasting a very good

bottle of bubbly

on what will surely

be a mammoth humiliation.

Nonsense.

But you were there, Paul.

What are you expecting?

Get down here!

Hello. I'm Hunter Fox,

president of WGBH,

speaking to you from

our modern, new headquarters.

As you can see,

it's a work in progress.

Nevertheless, even during

this transition,

we are premiering an exciting

new program on Monday,

"Economics for Laymen"

Okay.

Prepare yourself.

Current issues as well

as the basic structure

of our American economy will

be covered in minute detail.

Coming up, something completely

different and entirely fresh.

By fresh, I mean

we're looking at cooking,

French cooking,

on "The French Chef."

I'd hardly call this

a celebration.

They wouldn't air it

if they didn't have

confidence in it.

And you.

Come on.

Paul, there's something

I need to share with you.

I

Oh, it's just

It's my body.

The change of life is

Is beginning to take hold of me.

Ah.

You'll still love me?

You're my partner in crime.

After all these years,

professionally now to boot.

Hmm?

Of course I'll still love you.

Well, I guess it was rather

greedy of me to think,

at this point in life,

it was still our turn somehow.

This was my baby.

It was supposed to be our baby.

Well, shall we turn

the blasted thing on

once and for all?

♪ Millions of stars ♪

♪ Playing tag in the sky ♪

♪ All of my hope living right in your eyes ♪

♪ So much at stake, and then I wake up ♪

♪ It shouldn't happen to a dream ♪

♪ The flowers get happy ♪

♪ And dance in the lane ♪

♪ The darkness no longer is deep ♪

♪ We're meant for each other ♪

♪ And it's perfectly plain ♪

♪ Each time I walk in my sleep ♪

♪ Here comes the night ♪

♪ Cutting capers again ♪

♪ Just for a while ♪

♪ You'll be with me and then ♪

♪ The bubble will break ♪

♪ Again, I wake up ♪

♪ It shouldn't happen to a dream ♪

♪ It shouldn't happen ♪

♪ Shouldn't happen ♪

♪ To a dream ♪