 is here and in your radio to dish. I welcome you, chef, and kudos, congratulations. The book is almost as beautiful as your other three babies. Oh, thank you so much. Thank you for having me. It's an honor. No, it's my honor. Thank you. You know, you're very talked about in the food world. When I talk to my comrades and the celebrity chef friends, and, you know, we tend to, you and I, roll in circles of