 It gives it, again, it's like I'm all about trying to kind of give levels to pastries and desserts. So you're like, you're not just tasting one flavor, you're tasting multiple flavors simultaneously. That works well together. Yeah, isn't that the goal of every great chef, for sure? All right, you're stuck with us. We take one more quick break. When we come back, we're going to take a walk on the savory side, as you just introduced it. Cacio e pepe arancini, arancini.