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I'm still K7FW, or WFB. Yeah, my wife just said that she's, after listening to your check-in now, she's hungry. I love visiting Canada, and actually, my, two of my stepchildren just went up there for a concert, actually, in Vancouver a couple days ago. But yeah, the food's good. You know what I told her to bring back, and she forgot, I think, was Coffee Crisp, something we don't get down here, that they have it up there, so. I'm probably dating myself, but I believe, I could be wrong, but I believe I'd remember buying that in the United States many, many years ago, and being disappointed that you can't get it here anymore. Anyway, good stuff, Bill. Have a wonderful weekend, 73, and thanks for stopping by. Next on the list is Madeline, KJ7NUW. Good morning, Madeline. This is repeater station Q. Well, hi, Teresa and Dana. I think Dana's probably there, I don't know. I did tune in a little bit late. But anyway, hello, and hello to everybody on the net. Yeah, it's Madeline, KJ7NUW. I like Canada, too. I hadn't been there for a few years, you know? And went earlier this year and really enjoyed it. So I've been a couple of times. One time, my parents and I went up there just for brunch, really, and to go for a walk, and then I went up for an overnight as well earlier this year, and it's lovely. And I agree, lovely people and absolutely beautiful up there. I mean, it's beautiful here, too, but, you know, it's nice to get away for a weekend and see something new and all that. Well, today, this morning, I am in the process of starting a batch of mustard. I've checked in before and talked about how I really enjoy fermenting things. And so I have this year, and I guess part of last year, but anyway, recently, I've gotten into making some stone-ground mustard, and I do it by fermenting it in a jar. And it works the same way as like, you know, sauerkraut or kimchi or whatever. You know, the naturally occurring bacteria just like kind of, you know, softens it and gives it a really nice flavor and, you know, adds some seasoning to it. And it's a really yummy like kind of stone-ground mustard that I love to have with brisket for some reason. Mustard and brisket together has just like become one of my favorite things. So anyway, I'm getting the batch started today. I bought some at a, I bought some mustard seed at a store called Kalustyan's in Manhattan, New York City. And I'm looking forward to trying this particular mustard seed, so anyway. Okay, with that, I will send it back up to you. Thanks so much for hosting, and a radio wave to my friends out there. I look forward to seeing some of you tomorrow at the Ice Cream Social. KJ7 and UW Madeline back to net. Oh my goodness, you guys are making me hungry. Ha ha ha ha ha ha ha. Dana's looking at me like, yeah, that's it. My mouth is watering, yeah, absolutely. Oh, good stuff, Madeline. You have a wonderful weekend. Thanks for stopping by this morning, and looking forward to seeing you tomorrow at the Ice Cream Social. Okay, next on the list is Dean, KJ7 ODB. Good morning, Dean. Good morning, Teresa and Dana and everybody on the net. This is Dean, KJ7 ODB. Yeah, a couple of things. So, yeah, creating an all-star node from a Raspberry Pi. One of the ways you can do it, though, the way I did it with mine, is it's probably the most bare bones way to do it. It's literally a Raspberry Pi, it's a Raspberry Pi 3, with one that I just had laying around. And I've got this really cheap USB headset that I plug into it. It doesn't have a transceiver hat or anything like that, so it's literally just a Raspberry Pi with the USB headset. But I don't use it that much, and when I'm away on vacation, I'll check in just using a repeater phone on my iPhone. But I found that that's an option, is to just a Raspberry Pi with a cheap USB headset. It actually works. And anyway, other than that, yeah, I haven't been up to Canada since before the pandemic, and I should go up there because it is, you know, whether it's going to Vancouver or just going to some of the outdoor places up there. It's really nice. I have one of those Nexus cards, so I should take advantage of using it. In fact, I haven't used it since the last time I renewed it, so the next time, you know, I'd hate for them to say, well, you don't use this thing, so we're not gonna let you have it. Although one of the reasons I got it at the time, there was a period of time where getting the Nexus card was the cheapest way to get the TSA PreCheck. So it comes with TSA PreCheck and global entry and all that stuff. It was $50 for a while, but I think they've raised it to either like $100 or $120 because it's so popular. Anyway, I look forward to the ice cream social tomorrow. That should be a lot of fun. And so I hear John, KG7WOI, is going to be there. So it almost doesn't matter whether he checks in today on the net like he normally does at 10, 10, but well, I hope he does check in. And hi to everyone out there. Even to Keith in the Wrenton Highlands, who's another one of the stragglers at the end. KG7 ODD.