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So it just, but you know, Sundays was especially the Italian household was the mean rainy day and so forth and the pastas and we had to have all sorts of fresh pastas that was made all the time but the fresh ravioli was just the best and that was only the holidays, Easter, Christmas, New Year's which was good for, you know, towards the end of the year there you got them twice and a week's time so it was good to make. We used to make a time, a time of raviolis I used to help out in the basement and that's where we did all the big cooking and roll out the dough and makes the regatta cheese and shred all the fresh mozzarella cheese and everything and oh man, anyway you got my mouth worrying but that was pretty much it.