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Well hey Rebecca, yeah Moxie's in the other room. It's sort of another night where things are happening a little later than I had wanted to just cleaning up after dinner here because I tried a new recipe that even though it was pretty easy and delicious just required a bit more focus and that throws things off. So it was very good and it I saw a YouTube video for this pasta with tomato water where you take a bunch of cherry tomatoes, which by the way are two dollars a pint right now at Metropolitan Market. So if you like cherry tomatoes go get some. And you know the really good ones and you cook them you cook them down put a little water in a pot to get it started and you just basically cook them until you get all this all the moisture kind of comes on you just get the skin sort of floating around you strain it out, and then you cook some pot you kind of cook some pasta not even al dente you know pull it a couple minutes early and then transfer it over into some of this pasta water and cook it down a little in there you know cook the rest away in there, and it's such a great flavor it's really sort of umami and not too salty of course you can add a little bit of salt and this sort of I don't know very bright kind of fruity flavor, but not what you always think of as tomato-y and yeah, it's really really good and and a little basil in there and some parmesan cheese on top if you're so inclined really tasty pasta dish like and of course this is just tomato season so probably gonna try to do it once more before that goes away. I know you can get the you know the cherry tomatoes that are around better year-round from other places, but when you can get the local stuff so much better flavor not looking forward to the heat tomorrow to be honest, but what are you gonna do and yeah, just Keep on keeping on hope you're well 7 3 and 88 to you Rebecca, and you have a great night. K7PJP back to you now.