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KJ5ILQ returning. Okay, so you're going to want to write this down. What I do is, and I have to order, I only order it from Walmart. I don't know why. Nobody else can get it right. But you have to order this from Walmart. And it comes in a can. There is five in a can, maybe six. One, two, three, five. I think there's six in a can. There's these little things called bien-arenes. And we put them out and just dump them on a plate with the juices and all. I don't know what it is about. Lying again. Man, I can't even lie to you all no more without my wife chiming in. Okay. We were actually talking about this a little ago. And we can think of a lot of things. Brisket on a smoker, or ribs, or salmon. There's just so many things over 23 years of marriage that we've been able to cook and cook very well to the fact that we don't hardly go out and eat anymore. When we do, it's for a burger or something. It's not like we go to a sit-down restaurant hardly ever. We just feel like we can cook as well as they can. Yeah, it takes some effort, but usually it's cheaper. And it's kind of fun. So one of those things that we do cook as an entree, and it's probably, I would say, probably the family's favorite. And it's a really simple thing. My wife makes the most amazing, succulent, juicy, roasted chicken ever. I can't duplicate it. I don't know what she does. I think she seals it with super glue or goop or maybe some of that spray on Flex Seal. I don't know. But it doesn't ever come out dry. She stuffs it. She seasons it. I couldn't even tell you what all she puts on it. I tried to get her to jump on it and let people know, and she's not talking. So the only thing that, in fact, I've told her a few times, the only thing I think that could make that even better is if we bought an oven, say, for Tisserie, and had it just slowly turn in there instead of sitting still. But yeah, so there you go. I mean, it's pretty simple. And there's these things I can tell you. They're simple, too. She uses butter under the skin and over the skin. She usually compounds it with thyme or rosemary, maybe some garlic, something like that. When she has it all patted down and covered up in butter and all that good stuff, she'll season it with whatever's on her mind that day. Most of the time, I would say it's garlic, onion, salt, pepper, maybe some thyme and rosemary. That's kind of her go-to thing. Yeah, it's just amazing. And when she pairs it up on a nice fall, brisk day with a light soup and some homemade sourdough bread, guys and girls, let me tell you, I've married up. All right, with that, KJ5ILQ, back to you guys and girls. I love how she won't give away her cooking secrets, but she doesn't hesitate to call you on your BS. Love it.