Original subtitles

- Okay.

Hey, it's Selena.

As everyone probably knows by now,

I'm not the best cook,

but I am a great student.

Sort of.

Okey-dokey.

- Okey-dokey!

- I know, I keep saying that.

- [laughs] [doorbell rings]

- But I'm not going to stop trying to get better,

so I'm back in my kitchen

to get schooled by the best chefs.

They're at home, I'm at home.

- Fish sauce, okay. - Okay.

And we're going to make a meal together, apart.

Selena and Marcus, take one.

♪ Oh, I'm tryin', I'm tryin', I'm tryin' ♪

♪ Oh tryin', I'm tryin', I'm tryin' ♪

♪ My feelings on fire ♪

Hi.

- Hi, how are you?

- I'm good. How are you doing?

- Great. - Today I'm working

with internationally acclaimed chef

and restaurant owner, Marcus Samuelsson.

He is a "New York Times" bestselling author

who is known for his impeccable style

and for restaurant, Red Rooster,

which celebrates American cuisine

and the culture of Harlem.

- So I have questions,

so many questions, like,

who is this?

- Like, what is this,

a sidekick? - Hi, Marcus.

- This is my best friend, Raquelle.

- Hello.

- Listen, I need one of those,

like, right here, help me out.

[laughter] I need moral support.

What the-- This is unfair.

- Here's my nana and my papa. - Hi, Marcus.

- Very nice meeting you.

I hope you're hungry.

- Yes. - We're starving.

- Awesome. - Very nice meeting you.

- I'll get out of the way.

- So tell me what we're going

to be making today.

- So, Selena, a little known fact:

I grew up in Sweden out of all places.

I'm from Ethiopia, but I grew on an island

where everybody was working with fish, right?

- Okay. - Wow.

- So we're gonna make

a mustard glazed seared salmon

with radicchio bulgur salad...

- I would love that.

- And this beautiful salmon miso broth

that we actually use salmon bones.

- Okay, know I'm a little intimidated by that,

but okay. - Listen.

You had, like, Ludo yell at you,

you and Jon and Vinny cook for you.

You're not intimidated. I don't buy it anymore.

You know how to cook now. - Hey, you never know.

I've messed up before.

- When I was told that I'm gonna cook with you,

I was like, "I'm so excited."

I got cool points from my neighbors' kids.

Right? - Yeah.

- They're like, "Selena Gomez?" I'm like, "Wow."

- That's so sweet.

- We're gonna start with that broth.

So we're gonna go to the fridge, get the salmon bones.

- Salmon bones. [snorts]

- It should look like this.

Yes.

That's the fish.

- [gasps] Whoa, this is pink.

- Oh, my God, what the he-- What is this?

- Selena gets the fish fillet,

you get the bones.

- Ew!

- No, no, "Ew." Like, no.

- Why did I wear white?

There's blood!

- [laughs]

- Do you like miso soup, or you like ramen?

both: Love.

- So the broth is very often made with bones.

So you can put the salmon back in the refrigerator.

- Ugh, wow.

- Okay. [mutters]

Why are y'all doing this to me?

- [laughs]

- [gags] - So look at the head.

It looks good, right? - Oh, a head?

- There should be, like, a salmon head there too, right?

- [gasps] No.

- Oh, my God.

It's the head! Oh, my God.

- Touch the head. It's okay, Raquelle.

So you know, Selena,

if Raquelle doesn't behave, you send her

a old salmon head, and she knows what's up.

- [laughs] - Kay.

- Selena, we're gonna put that in the pot.

- Do we fill it up with water?

- Yeah, you can do that. Like, 3/4 is plenty.

Just put it on a medium heat.

Now you have your fish bones.

You have a spoon? - Yep.

- So all you have to do is

scrape that off just like that.

This is a way to use all the meat.

- I feel like the fish is staring at me.

Just--every time I look down, I just see this eye.

- It is staring at you because something evil

you've done before.

- No! - The fish sees it.

[laughter] - She's such a good girl.

- So we're gonna make a salad with bulgur, super healthy.

- Okay. - So there should be a bag

of bulgur--can you just put that in some cold water?

- Yeah.

How did you end up from Ethiopia to Sweden?

- So I was adopted when I was really young,

I have four-year-old son,

and when I was basically his age

I got adopted from Ethiopia

to Sweden. - Wow.

- And I went from the warmest country in the world

to the coldest country in the world.

[laughter] Selena, that's awesome.

So you can now take the bones

and just break them up and put them in the box.

Yeah, just, like... [grunts]

[bones snap] Anger management, yeah.

- Okay, okay, okay, okay.

Ooh! - Good.

Awesome. - Oh, okay.

Getting out. Getting it. - Nice.

- Yeah, and then just put that in the pot.

- Okay.

- Yes, good job. The head as well.

You're favorite part, the head.

- Oh, why? You're crazy.

- It's going in. - Ahh!

- [laughs]

- I'm sorry. - I'm sorry!

- No, you're not!

- [laughs] - Wow.

You see what she's doing to me?

- I knew it. - Torturing me.

- To make the broth, we need vegetables.

I think you have it all in your refrigerator.

We're gonna add in leeks and carrots.

- I didn't even know these were carrots.

All I saw was the green.

- Aw, they look like Bugs Bunny ones.

- Cute.

- Raquelle, can you peel, like, three carrots?

- Yeah, I have to be totally honest with you,

this is my first time ever peeling a carrot.

- Where, like, where you been?

- Hiding from the kitchen until "Selena + Chef."

- Wash them, and then just peel away.

Like this.

Selena, for you with the leeks,

we're just gonna cut them in the middle,

lengthwise, yep,

and then you just have to chop up.

You got it.

- I'm really enjoying peeling.

- And then we drop that into the pot.

Good.

- What are we doing with the carrots?

- After you peel them,

just chop them in, like,

in 1/2 inch pieces like this.

- Your carrots look bigger than mine.

- I got New York carrots.

That's why they're bigger than yours.

- We got skinny LA carrots.

- Yeah. [laughs]

Drop them in. - All right.

- In the water, and Raquelle,

can you take, like, five black peppercorns

and make sure that goes into the pot as well?

- So a little goes a long way? - It's pungent.

- They're small but mighty. - Let me see.

- Peppercorns. - Yep, that's about right.

- And Selena, there should be, like, an onion there for you.

- All right, I have an onion.

- Yeah, we're gonna peel it. Yep.

And then you cut that in half, and then you just cut it

half this way

and three times that way.

There you go. Nice.

And you just put that in the pot,

and then we got our stock.

So the broth, we're gonna bring it to a boil.

Once it boils for five minutes,

we're gonna turn it off

and let it sit. - Okay.

- So can you turn on the grill panel,

like medium heat? - Yeah.

- When did you know you wanted to start cooking?

- I cooked all my life.

I've never done anything else.

- Wow. - My grandmother in Sweden

was really the one that taught me how to cook.

And I was just a kid helping her out, just like

Raquelle is helping you out. - Nice.

- And then, you know, I've just been cooking ever since.

I cooked in Switzerland, I cooked in Japan...

- Wow. - I cooked at the White House.

- Wow. - For Obama.

- That's great. - What was that like?

- It was fun.

I mean, Michelle was, like, really cool.

Cooking with Raquelle and Selena

and Michelle, I don't know which one goes higher.

- Uh, Michelle.

both: Michelle! - Michelle.

We'll decide that for you.

- Yeah.

Michelle is a boss.

Okay, what's next?

- This is the bulgur salad we're gonna make.

So you should have radicchio over here.

- I think it's this? No.

- No, that's a red onion.

- Yeah, it should be, like, burgundy, purple.

- Oh, I found it!

- Okay, 'cause it looks like a cabbage.

Thank you. - There you go.

We're gonna cut them into fours,

and Raquelle, can you get garlic?

We need, like, four cloves

and red onions as well.

- Yep.

- Okay, it's boiling.

- Remember the salmon that you scraped off?

- Yes.

- Now you can dump that in.

And you wanna lower it.

- I'm on medium low. - Yep.

We need two red onions that we're gonna cut into six.

So now just put

some olive oil into that pan.

- Okay. - Yes.

Now you put the garlic cloves into the pan.

- Then you can take the radicchio

and then we just put them straight into that pan.

[sizzling] - Ooh!

- Yeah.

- Be careful.

- You can turn it down. There you go.

All pieces, yeah, let's drop them in.

- [laughs]

- Yes. - Whoa!

It's like fireworks over here.

I feel like I wanna put on goggles.

- Yep. - Yes.

So, Selena, do you know the six things

that we all can taste?

Salt...

- Sweet. - Sweet.

- Sour. - Sour.

Bitter. - Bitter.

- Heat. - Heat?

- Spicy. - Hot, yes.

- And then umami. - Umami.

- So we're gonna do all of that.

- Party in the mouth. - Ooh.

- And the only thing that is stopping us

between all those taste buds

is if Raquelle's gonna sabotage it.

That's it. - [laughs]

- Oh, my gosh.

- No! - That's the only thing.

- Wait, what do we do with the onions?

- Put that into the grill pan,

and Selena, can you put two jalapeños on the grill as well?

- Boom. - Cut it in half, lengthwise.

- Love jalapeños.

- Put them in. Awesome.

And we're gonna start seasoning this now

with a little bit of salt.

- Okay. [phone keyboard clicking]

- No, you cannot be texting somebody, Raquelle.

Like, what are you doing? Raquelle, what are you--

Who are you texting in the middle of cooking?

- Thank you, thank you, thank you, thank you.

- Yes. Put the phone away.

- [laughing] - That is so funny.

- He called me out. - Yeah, I see you.

- Not one chef has called her out yet.

You're the first. - I know, I know.

- You have to!

- Where's it at? Where's her phone?

- Papa just took your phone.

- So Raquelle, take another pot,

get, like, three cups of water,

bring it to a boil,

and then add in the bulgur,

the one we soaked. - Yep.

- And then add some olive oil in there, okay?

- All right. - So, Selena,

your salmon broth is simmering now.

Like, it's boiling. - Yeah.

- Now you take two tablespoons of miso.

You should have miso paste there

which is that fermented soy paste.

You can now put that into that broth,

and that's what's gonna change the flavor of this broth.

Go and get the fresh herb.

- Wow, these are nice.

- You're gonna take the bottom of that

and just rip the bottom off.

Yeah, yes. Nice.

And the bottom goes into the broth,

and we're gonna save the top for later on.

- Oh, this is fun! - Yeah, it is fun.

- Put that in.

- Okay, so wait, how much olive oil

should I put in the boiling water?

- Just drizzle, I'm gonna say stop.

Go.

Thank you. - Okay.

- And you can actually now put the bulgur in.

The minute the water is boiling, turn it off.

Yeah. Perfect.

Take ten leaves of purple basil

and put them in a bowl. - Okay.

- Twice of the amount of cilantro than basil.

Yes.

15 pieces of the parsley.

- Rip it.

- Once that's done, Selena,

we're just gonna rough chop it up.

Awesome, that's great.

The bulgur is ready,

so get the pasta strainer for the bulgur.

We're gonna strain it now.

- You have the strainer? - Yep.

- You wanna hold the strain? - Papa.

- We're good. - Okay.

- Good, put it back in there. Yep.

- Beautiful.

- And now add olive oil to the bulgur.

- Okay. - Like, 1/2 a cup.

- Oh, I don't know. That's a lot.

- I'll say. - Winging it?

- That's enough. And we're gonna stir it.

[upbeat string music]

And you're gonna add some salt on top.

You have some fresh pepper there, Selena?

- Yes, I do. - Good, we're cooking.

That's awesome.

Selena, you can just take the radicchio

off the grill.

Leave the onion, leave the garlic.

- These also look so good.

- So you take the fresh herb

that you have on the cutting board.

Just put them all into the bulgur, yeah.

Stir it all up. Great.

You take half of the radicchio,

and you chop it up. The other half, you leave.

- Mmm. - But by grilling it,

some of that bitterness comes off,

and that's what we're trying to do.

Raquelle, you can just rip up all the left

of the radicchio. - Yep.

- Because we're gonna use them later on, okay?

- Great. - Great job, Selena.

We're just gonna put the chopped pieces

into your bulgur salad, okay? - Okay.

- Wow, it looks so beautiful.

You did a good job. - And it smells great.

Okay.

- So we're gonna strain the fish broth now.

- Okay. - So the pot's gonna be hot.

Right? - Yeah, Papa?

- Where's the strainer?

[quirky, mellow music]

- Is that okay? - No.

I don't want an accident. - No.

- Where's the strainer from the bulgur?

- Oh, right here.

- Great, use that

and another pot that we're gonna pour it into.

- How many people does it take to strain a pot?

- You're getting a fish facial.

- Oh, my gosh.

- We're gonna throw away all of those fish bones.

You can throw away the head now.

- You wanna say bye? - Bye, Nemo.

- Bye. Bye.

- And then we're gonna actually pour the liquid

back into that pink pot.

- Yum.

- We gonna put it on low and let it simmer, okay?

- Okay.

- So Selena, you can actually take the jalapeño out

and start chopping that up. - Yoo-hoo.

- And that's gonna go straight into the bulgur salad.

- Whoa, that's a lot of jalapeño.

- Wow.

- Do you have any dried fruit at home?

Cranberries or apricots?

- Thank you. - Wonderful.

Thank you, Nana. - You're welcome.

- We have this beautiful bulgur salad,

but we're missing sweet,

and the chopped apricot that's gonna add sweetness.

Raquelle, you can chop the apricots.

I think you have soy. - Yep.

- So take about a tablespoon of soy,

and you add that into the broth.

- This is...

Table... Nope, this is not tablespoon.

Right? - What's happening?

- Teaspoon, TS, tablespoon, TB.

- Like, a tablespoon.

- I don't even know. At this point, I don't know.

Can you do the--this?

I'm gonna do the dry fruit.

- Okay, perfect.

- One tablespoon of soy sauce. - Yes.

- Selena, she dropped her cool. She got a little impatient.

I like it. Good, nice.

- Why not? It happens.

- We need those emotions when we're cooking.

- [laughs]

- And then you have the fish sauce.

- Got it.

- Teaspoon of that goes in. - Okay.

- And then one more tablespoon of the miso into the broth.

- Okay.

- Just let that simmer down a little bit.

It's gonna reduce. Okay, Selena.

So add the apricots into the bulgur.

- Okay.

- The last thing we can do, Selena, is taking

whatever's left in the grill pan,

we're gonna chop that up and add that

into the bulgur salad as well.

- So, um...

- Yeah, you need a plate.

- I'm sorry. - [laughs]

She's flustered. She's flustered.

- All right, are we cutting red onions now?

- Yeah, the onions you have in the grill pan.

- Oh, okay, okay.

- And we're gonna add them into the salad.

I love that Selena is frustrated.

The bruschetta with Jon and Vinny

was so much easier. I love it.

- What do you mean? - This is gonna be better!

- You're challenging her.

I love it. - I'm fine, guys.

I'm more just, like... [chopping vigorously]

I'm just kidding. [laughs]

- It's gonna be so good. - Whoo-hoo!

- We're getting there, guys.

We almost there.

Raquelle, I need you again. - Okay.

- You have oranges, right? And grapefruits.

- Yeah, so I'm just chopping them up?

- No, nothing is just chopping up.

What? - [laughs]

- You're gonna cut the top of the grapefruit

and the bottom.

- I'm done with... - Perfect.

Put all of those onions into the bulgur salad.

That's beautiful.

And now we're gonna add in a little more olive oil.

- You love olive oil.

- Enough, enough, enough!

Finito, finito. Stop, stop, stop, stop, stop.

- Okay.

- Selena, take one tablespoon of honey

and put it into that fish broth.

- So just a teaspoon?

- No, like, a tablespoon. A little bit more.

I'll watch.

Yeah, that's enough. Give it a stir.

Selena, if you do the oranges, and Raquelle

can do the grapefruits. - Okay.

- I think we need to wash off our board

'cause there's onions on it.

Or it doesn't matter? - Yeah, okay, let's do that.

Wash off. - This is what I'm gonna do.

Just wiping it to the ground.

- Wait, what?

Selena has never done this.

Today she's decided,

"Let's just wipe on the floor."

- It was the bad pieces, guys.

- Season two, she's really just, like...

- What?

- Look at the floor!

- We're almost there, Selena, I promise you, I promise you.

Okay, grapefruit in the house.

You wanna take your knife,

You wanna follow the body of the grapefruit,

and Miss Raquelle, you wanna do the same with the orange.

[upbeat music]

- Aw! - Watch those fingers.

- Ugh, it's so hard.

- The white part there is bitter,

so you just want that to be off.

The citrus have segments, right?

- Yeah. - You just wanna follow that.

You go in here,

and you get these beautiful fillets.

All that liquid goes into the salad.

And then you just gotta squeeze in

all the citrus juice into that beautiful salad.

- I'm getting the meat. - Yes.

All that juice is what's gonna create the flavors, okay?

I'm so impressed.

- Honestly, me too. [laughs]

- What has it been like for your restaurants during COVID?

- What we did, we closed our restaurant

and opened as a community kitchen.

- Oh, wow. - So we've served

over 250,000 meals during this time...

- Wow. - For homeless,

for the first responders,

so we've been really busy during this time.

It was tough, but being an immigrant,

you come here with nothing, you work really, really hard

so it's like, I can relate to all that stuff.

- Wow. - Yeah.

- And what about for you, Selena?

Like, you couldn't tour this time.

- We were preparing a whole other schedule

for this year, you know? - Yeah.

- But you've been killing it. - Thank you.

- That's awesome. Good for you.

- Yum!

This whole thing is making me very happy.

- This is super healthy for you.

- I love that.

Okay, I'm gonna clean up all the mess I've made.

Papa, will you help me? - Yep.

- Selena, who taught you how to sing?

Did you get it from your parents?

- She got it from me. - Not from me.

- No, she got the good looks from you, clearly.

- To be honest,

I was single child syndrome,

so naturally I loved to perform.

- Who was an artist that you were looking up to, like,

who was your role model?

- Honestly, it was Britney Spears for me

because I was probably six

when she released "...Baby, One More Time."

So I was 100% in that world. - Yeah.

- But then my mom also loved

listening to Norah Jones,

and Ella Fitzgerald, and you know, Frank Sinatra,

So I kind of have a good balance of music tastes.

- So my restaurant, Red Rooster, Selena,

in the basement, we have a supper club.

Alicia Keys performed there,

John Legend,

Maren Morris. - That's cool.

If you ever need one, I'm here.

- That would be great.

Okay, we gonna make a honey mustard glaze.

So take two tablespoons of mustard,

put it in the bowl.

And, like, a tablespoon of honey.

♪ ♪

Then you take olive oil,

and now you're gonna stir this like this.

- Okay.

- Now you're gonna add in

a tablespoon of soy into that.

- So this is a tablespoon, right?

Watch me. - Yeah, I'm watching you.

More.

That's plenty, that's perfect,

that's perfect, perfect. - See.

Wouldn't be able to tell the difference.

I'm not a wiz in the kitchen.

- And then you put in one tablespoon of miso as well.

- Yep, I have it right here.

- Yes! - Yeah.

- Then the last ingredient we're gonna add into that

is berbere.

- What? - It's called berbere.

It's an Ethiopian spice plant.

- Oh. - How much am I putting in?

- Just put a pinch in now.

Then you take the same amount and put it into the broth.

- All right.

- And Raquelle, we're not done. No, no, no, no, no.

- Oh! Ha. - See the radicchio

that you have on the side there?

- Yeah. - Sprinkle and toss.

- Ooh. - Delicious.

- Enough.

Take a tablespoon of Selena's glaze.

We're gonna put that

on top of the radicchio that you have there.

- Okay.

- All right, and you guys are doing amazing.

both: Thank you! - The rumors are wrong.

- I like it.

Your energy though is so spot on.

I'm loving it. - It's amazing.

- It's honestly what I need today

because I didn't get a lot of sleep,

so I feel very happy. - Ooh.

- You got a lot of patience to put up with these two.

[laughter]

- Okay, we're ready for the big moment.

We're ready for salmon. - Whoo!

- This is gorgeous. It's really good salmon.

Gonna cut away this piece right here.

- Okay.

- The skinny piece.

We're cook, like, four pieces.

You cut it all the way through.

They're loose, right? - Um, okay.

- Perfect. Cut straight.

It should be pieces like this.

- Yeah, I got them.

- Great. Awesome.

Nice!

I'm getting excited over here.

Awesome.

The next step is we gonna season them with salt.

We make it rain, right? - Got you.

- So let's take about two tablespoon of olive oil

and just pour it into the pan. Is the pan on the stove?

both: Yes.

- It's been on low for about 15 minutes.

- That's perfect.

And then Selena, you can take the salmon

skin side down, you're just gonna put it in the pan.

You don't want them close to one another in the pan.

- We're killing it over here.

- Raquelle? - Yes?

You can take five pieces of cilantro

and just put in the pan.

Drop them in. Perfect.

Selena, why don't you go to the refrigerator

and pull out the butter.

- Butter, butter, butter.

- And you put that in the middle of the pan.

Perfect.

When you cook a piece of fish,

you start with oil.

That will protect from not sticking,

but the butter will add the flavor.

That's why you put them in on different time.

- I like butter, so I'm with you.

- And Raquelle? - What?

Every time I sit down, you're like, "Raquelle!"

- If you can get four bowls, Raquelle.

- Yes, here we go.

Can you see? - Beautiful, beautiful.

And the next thing you wanna do, Selena,

is to take a piece of lemon... - Okay.

- And cut it into, like, six pieces.

Then you put the lemon pieces

in with the salmon as well.

[electronic music]

Now we're gonna brush on each salmon fillet.

We're gonna brush on this mustard glaze, okay?

They should be covered.

It should be completely covered.

- Yes, I'm trying. One second.

- Raquelle? - Yes?

- In each a bowl,

you take about three tablespoon

of that bulgur salad,

and you put that in the bottom of the bowl.

Good job, Selena. You got it!

- This might be my favorite meal yet.

- This is delicious already. - Wow.

- Then, Selena, we gotta get into the pan

and flip the fish. - Okay.

- You got it. I know you got it.

You guys have been doing great.

- Aah! Okay.

- Flip it.

I like it.

Perfect. That's awesome.

Now you take a ladle

and you pour not on the bulgur salad

but around the salad.

[warm piano music]

And Selena, with all the liquid,

you see the fat that you have in the pan?

- Yeah. - You kinda wanna

lean your pan over a little bit

and just pour that olive oil

and butter back on top of the skin.

That's how you develop that amazing flavor.

- Amazing.

Oh, it's beautiful!

- Nice!

And now let's get grandma and grandpa

'cause they did a lot of work too.

- They did.

- ♪ When you're ready come and get it ♪

♪ Na-na-na-na, na-na-na-na ♪

- You got a gorgeous dish.

- ♪ When you're ready come and get it ♪

♪ Na-na-na-na, na-na-na-na ♪

♪ Na, na, na, na ♪

♪ When you're re-a-a... ♪

- I'm so impressed with you guys.

Absolutely amazing.

- Really? - We did it.

And now the best part.

- We're gonna try it. Let's do it.

[upbeat music]

- Mmm. Jump in!

- Mmm! - Oh, my gosh.

- It's so good!

- All of it, get into that salad.

- Oh, my gosh. - It's good.

- Wow.

Amazing.

This is really great.

- I honestly didn't think I would eat it...

- She don't eat fish.

- But it's amazing.

I love the texture.

- It's all there, the umami,

the salt, the sweet...

- All right, Papa, Nana, Raquelle,

rate it. - Five.

- Five. - Five.

- You guys, come on, challenge me a little.

- It's good.

- I would love to know a little bit

about your charity that we'll be donating to.

- So C-CAP is Career through Culinary Arts.

It's an amazing program that helps

high school students across the country

get the scholarship to go to culinary colleges.

- That's wonderful. - For me,

it's really important this relationship

between mentor and mentee.

You need role models.

I had several mentors to help get from

Sweden to France to America,

so it's been amazing. - Wow.

- All the C-CAP students that I can help,

it's a big part of who I am today,

and I just launched my cookbook

and a lot of the students that I helped ten years ago

are in my cookbook now, so it's all coming back together.

It's really cool. - That's so awesome.

We'll have to have it. - Yeah.

- Raquelle, you need it. You need it.

- [laughs] Please send me one!

- Honestly, this I'm going to say

is probably my favorite that I've ever made

on the whole show. - Yeah.

- No, no, no, I don't think I've said that.

- You haven't said that yet.

- It's so delicious.

Thank you so much again. We are so grateful.

- Thank you so much.

Miss Selena Gomez, gracias.

I'll see you in Harlem. - Whoo, okay!

- Amazing, this was awesome. We made it work.

Thank you. - Whoo!

- Bye. - Have fun.

- That was so great.

♪ Mm-mm-mm, mm-mm-mm, mm-mm ♪

♪ Look at her now, watch her go ♪

♪ Mm-mm-mm, mm-mm-mm, mm-mm ♪

♪ Wow, look at her now, look at her now ♪

♪ Mm-mm-mm, mm-mm-mm, mm-mm ♪

♪ Look at her now, watch her go ♪

♪ Mm-mm-mm, mm-mm-mm, mm-mm ♪

♪ Wow, look at her now, look at her now ♪

♪ ♪

♪ Wow, look at her now ♪

♪ She knows she'll find love ♪

♪ Wow, look at her now ♪