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Alright, that is culinary excellence right there. Yeah, it's all about balancing the flavors, not too much of this, not too much of that. And hey, if you want your salt in your chili, you know that's why it's on the table. You want your hot sauce to be a little hotter, that's why it's in a jar set off to the side on the table. Go ahead, help yourself. But yeah, I like the balance too, so that's fantastic. Alright well, if you can't get any of the chili at the work lunch there today, that's why because it's so darn good. Alright well good to hear you there Mike, thanks for dropping in today. Let's go talk to Rich in West Seattle. You know all about that balance there Rich, don't you? K3OE. Jack, I do know all about that. My wife was a chef and that was one of her, I don't want to call it a pet peeve, but she was always saying when we go out to eat, we would get something and she said, well, it could be a little better. The balance is not right. And what she would say is that you should not be able to identify the spices in any dish, not specifically. So it should be that well balanced. Anyway, yeah. Okay Jack, what else I've been doing? Well you probably heard on the 9 o'clock net, I'm working on this old Heathkit vacuum tube volt meter and yeah, got the caps replaced. I am now installing a diode instead of the old selenium rectifier because those things are dangerous. And so anyway, but I took a break. I went outside and did some chipping, yeah, got the machine out, did some chipping. Anyway I did that and I figured, you know, that meter is, it can wait for me because we got rain on the way and I think that's a good rainy day project. So anyway, I should have that thing up and running here before too long. Back to you K3OE.