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Yep, I'm a huge dusty string fan and they make excellent folk harps. They make excellent hammered psalteries or hammered psalters or hammered dulcimers. By the way folks, dulcimer just means beautiful sounding things. Belcet, the belcet tones of the instrument can mean, that's why there are two very radically different instruments that are both called dulcimers. dulcimers are actually hammered salt trees and lap strum dulcimers are actually zithers so but they make ball they make it all they do make some other instruments as well they're excellent luthiers although they have a popular specialty in making folk harps which are distributed worldwide they they're basic harp folk harps like the Ravenna 34 is popular in music schools and I'm looking at my Ravenna 34, the economy model that doesn't have a full set of sharping levers so I can't play pentatonically but yeah sitting right there lovely harp and it didn't destroy me it was affordable me and my my meager pension I could afford to buy one that is it cost less than $2,000 yeah yeah They make excellent harps, and they make really super duper expensive ones too. You don't have to multi-thousand dollars to spend on a harp, they make some of the finest folk harps that are made in the US. So anyway, Justin, I also don't have a sweet tooth, and there's a problem with the chemical pencil on the support in the dark, because you want to sample it. So whenever I bake something that has sugar in it, I find a way, I don't do it very often, but I try to, because the texture changes, if you don't put all the sugar in it the texture relies on all that sugar, but there are ways to reduce the sugar by half or even 3 fourths so that it's not nearly as sweet, but then you have to take drastic measures to not have the texture be ruined, but I don't find things that are a little sweet, but I can't order restaurant pies. I grew up on rhubarb pies. We had a rhubarb patch next to our chicken house, and I love rhubarb pie, but I don't dare order it in a restaurant because it's sickly sweet to me. They just overdo it. They mix it with strawberries. I like strawberry if I do, to temper the tang of the rhubarb, but I like the tang of the rhubarb. I grew up on it. You know, it's like Tibetan children growing up on yak milk. Our milk must taste terrible compared to that, but we wouldn't be able to stomach. Or Turkish coffee. Rhubarb pie is one of those foods that I guess you have to be eating it since you were a wee I hope that Carrie will check in because I'm just talking her language now, Northern England. I've been reading too many English novels now. I've been eating rhubarb pie since we were wee bears.