Hey, all something that I think are very important, especially if you're doing sort of a large roast or something like that, seasoning ahead of time. Salt is a magical ingredient, but that magic needs time to work. Is it good if you sprinkled on on the top at the end? Yes, of course, but if you're doing like a large roast or something like that, seasoning in ahead of time, even up to a day, maybe even two days ahead of time lightly allows that salt to penetrate all the way through and really accentuate and highlight all of those flavors. Here's another thing. If you're making a savory dish that has a sweet component to it like mashed sweet potatoes, butternut squash soup, you probably have a bottle of angst or a bitters in your cocktail. You can cause it in your bar, whatever, right? Just as it works with cocktails to add in that bitter component, balancing all those flavors out. Guess what? It does the same with food too. A couple of dashes in your butternotes squash soup with some curry powder in there, some dashes of that into your mashed sweet potatoes topped with brown butter and pecans, brown sugar, whatever. Yeah, it's going to bring it to another level. Two easy trips. Tricks for you. There you go. Happy holidays. Alright...