— Jeremy LaLonde

Well, I think first of all, it's important to look at the, the phrase where you hear people say that timing is everything. And if you're having a big multi-course meal, you wanna kind of make a timeline before you even put your chopping board on the countertop with your favorite knife. So, uh, making a timeline and knowing how long it will take for your foods to cook is certainly a very helpful thing. And I, I can appreciate that because, um, sometimes in your head, everything looks great. Oh, this is gonna be beautiful, and then all of a sudden the butternut squash is still hard as a rock, but the potatoes are ready tomash. So what do you do? You mashed potatoes and then put them on a warmer or whatever until your vegetables are done. And Jeremy, uh, timeline, uh, you are a filmmaker. So I think that you know, how important that is. The other thing I wanted to say is, um, this brought to mind, uh, I was very fortunate in the beginning of my, uh, plant-based adventure, as I like to call it, that I took many classes with Jeff Novik, the registered dietician. And I don't know if many of you know this, but Jeff is also a chef. So, uh, going to cooking classes with Jeff Novik, for me, was really insightful because he's very practical and sometimes we have a tendency to think way outside the box, which can become overwhelming. And one of the things that, uh, I learned from Jeff is this, um, he likes an inst instant rice, uh, I think it's called success or something like that. And they make a brown rice version, and it takes three minutes to cook, but you can also use a frozen rice. Or if you batch cook your own brown rice, then you're good for rice. Then he has a bag of frozen vegetables, and then he has Indian spices, Italian spices, and Mexican spices. And from that, he makes three very delicious meals. So I think that sometimes, um, not to drive away too far from Jeremy's question, but sometimes keeping it simple makes the best food. So rice or frozen vegetable. And then think of your spicing in terms of the, uh, kind of, uh, flavors that you enjoy the most. So Jeremy, I think that you already have this down pat because I am a big follower of yours, and I often marvel at how beautifully your meals are, uh, with everything that you do.