— Tokie Williams

Think about what you eat right now. And, um, you know, if you use a microwave right now, uh, then it should be a pretty smooth transition to, you know, cooking some simple things or to heat foods, uh, you know, with that particular technology. Uh, the other thing is refrigerator and the blender, you know, you, you're using those now. I know that. And, uh, so that's not gonna, uh, oppose any change at all. So the, the thing is just going to be on for you to think about how you, uh, cook your food, what cooking methods you use, um, but, uh, you know, so you can, you know, you can do potatoes, you can do a lot of things, right, you know, microwave oven. Um, some of that will just depend upon, um, um, the sophistication of the oven perhaps. Um, or, or maybe it just takes more, more, uh, hands-on effort to rotate foods and make sure that they, they heat and cook evenly. Um, you know, a microwave oven is not gonna get you, uh, browning, right? Unless it's a, a particular type of microwave oven that's a combi oven with, uh, you know, a, a dry heat function. But, um, um, I, I don't see, you know, necessarily that you would face a whole lot of different differences. Okay? You're looking at moist heat cooking. Um, so again, browning on the food is not gonna be, um, probably possible, uh, again, uh, unless you've got a certain kind of microwave. But, uh, no, you know, I, I like these situations, whether I'm camping in a hotel room or, um, or something else. Um, just, just do it. And, um, you know, being in a different location or, or with different things, um, uh, isn't a big deal in, in, in my mind. Again, it's probably 90% mental, as I mentioned earlier in today's program. Uh, so go forth and, um, just try to create these things that you normally do. But, um, you know, in this moist heat environment, it might take you a little bit longer or take a little bit more engagement on your part, but, uh, you can do it. Thank you. All right.