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Okay, thanks a lot Doug. No, I'm aware that it interrupts you when you come back, so I wait for you. Don't worry about that. I've seen it happen and I got the message. No problem, thanks a lot. Yeah, I guess like I said before, I'm not investigating how it gets on my plate. I used to watch, if anyone used to watch Yan Ken, they used to carry him here in Canada on YTV. I understand he's American, so for the longest time I didn't know that, I thought he was Canadian. Because the shows come out of here in British Columbia. Well, he's got a brother too and I think he's in Toronto, right? Because there's like Steve, I don't know, there's like Yan Ken and I think he has a brother Steve or something like that. And they're very, very animated and graphic. They love to show you how they'll lop off shrimps with cleavers and stuff like that. And I remember when I would watch it on YTV, I used to always think, you know, I'd rather just wait until it gets on my plate. How's that? You do the rest, you do the preliminaries, I'll leave and come back. Of course, it's a cooking show, so I can't do that, but I'm just thinking that's what I would do. I'd like to think the shrimp just kind of magically appear fried and then you get your dipping sauce or whatever, right? Hey, that might be something. Maybe later I'll venture out and get some at Seaside Fish and Chips. I like their coconut bread at shrimp, so I might get some of that too. I don't know. I keep changing my mind because it's a long way before it's noon. It's like a good six hours. So that's not happening right now. Okay, who else is on here? Let's get them all. And then we're almost ready to pack it in. I'll give you a take-home question. Santa Mel, over to you.