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And so I got carrots and celery and mushrooms. Oh, what a lovely chili it's going to be. And so then that was that. So then it was time to zoom up to Penny's in Alderwood because they have clothes that I had ordered ready for pickup. And so I picked them up and hopped in my car and I was home at like 1130ish. And there you go, that's my morning. That's everything I did and so now I'm home. Got my radio on, got the radio on. And that's it, that's all I've done. And so I'm looking forward to a weekend of Norwegian merriment. This is James, WQ7H. You know, you'd be much happier if you didn't sunburn. So don't. James, back to Jack. Alright, indeed. I am Jack, KI7RMU. This is the new net on the PSRG repeater here in Seattle, Washington. James, I've got to take you back though all the way to the chili recipe, all the ingredients there. I'm sorry, I was just fine with all your ingredients until you got to mushrooms. Mushrooms do not belong in chili. I am sorry, I don't know if there's any international convention stating that, but there should be. That is not a good thing. No, no, no. Mushrooms are fine on their own, not for me, but everybody else that's fine. You can have all the mushrooms you want, but not in chili. I do want to find out what your spice and salsa additions are for your chili. What do you put in there, and how spicy is it, you know, like one to ten? Well, there will be a half a dozen jalapenos, and then I do use the McCormick. I cheat. I'm going to use the McCormick chili package one, and then a small can of Contadina tomato paste, and there you go. That's it, pretty simple. The eggplant absorbs the spices, and it tastes great. Mushrooms, I love mushrooms. I'm sorry. It may not be a part of the official Texas chili cook-off recipe, but it's only because I love mushrooms. I do. I've got to have them. It's me, WQ7H.