 I'm like, what are the odds? And it's the, I guess the spreads of Provence. There's a tapenade, which, you know, many people know, but there's anchoillade, which is kind of like a, like an anchovy, almost emulsion. Poivronade, which is like a, you know, stewed pepper. So there are all these odds. Tell us about the odds and like, why, why is there like, why, why is that a thing?