 So last year we ended up making some crab apple spread from some crab apples that we picked from the beach and they turned out amazingly. And we planned on doing it again this year so we went to the same beach we were going to with sort of a little cove, a little hideaway. And unfortunately the tide, the storm surges had come up and taken down the crab apple trees. So the crab apple tree that we went to last year was gone. I was sort of sad about that but we came back and I ran into someone that told me that there was a crab apple tree in the neighborhood so I went and picked these crab apples here. They're a little bit redder than the crab apples that we picked last year but I ended up getting a nice supply. If you remember the honey video that we made, this big bucket here is the bucket of honey that we jarred. So this is a 20 pound bucket of honey and I'm not sure how many pounds it is for the crab apples. This is a pot and this is a 5 pound honey bucket that we had as well. That we basically cleaned up the buckets and we keep them because they come in really handy. So we ended up making this crab apple spread last year and it was our first time making it. So one thing I want to do is sort of make the process a little bit simpler because what we ended up doing was using two parts crab apples, one part sugar, right? So it wasn't as sweet as like jelly because we didn't want to use too much sugar. So basically for every two pounds of crab apples we'd use one pound of sugar or even less depending on the taste of the crab apples. So that's what we're going to do this year as well and there's one other thing I should mention in the recipe. So for a pot like this and we don't fill up the whole pot, we bring it down to leave a little room because it's going to foam up or liquefy or whatever. It goes through the process of cooking and we've got to add the sugar as well. We add a little bit of water and for a pot like this we add about one to one and a half maximum of two squeezed lemon juices. And maybe I'll get a chance to show you guys how I ended up making it. But basically to simplify the process for us because what we did was we cooked the crab apples and then we have this thing that we put it on a pot and we tore it around and it gets rid of the seeds and the stems. But because all these crab apples have a lot of these little, like you can see right, a lot of little stems. What we want to do or what I want to do is get rid of these stems here. And hopefully that's going to make it a little simpler for us during the process where we're twirling the sieve. I'm not sure what the word for it is. Again, maybe we'll get a chance to take a look at that. So basically what I want to do right now is get rid of all these little stems from the crab apples or as much of them as possible. And I thought we'd sit down and do it. And what we're going to do is I've got a bucket here, like another square big bucket where we're going to throw the garbage, basically. We'll throw in a good crab apples in here in this glass jar. And once this glass jar gets filled up, I have another 20 pound honey bucket, same as this one here. So as soon as this fills up, we're going to transfer it to here to keep on going because I do want to clean this stuff today. I picked it about three days ago and I've been looking at some of them and you can tell some of these are starting to go south a little bit. They're a little ripe. You know, they're still edible. They don't go, you know, well, within recent course, right? These just turn like this. They're just formatted crab apples, right? But I'm going to not include those in the cook. Okay, so I do need to, basically what I'm going to do is grab the tails and just pull it off, right? Throw it in the bucket. And basically, if there isn't too much, I'm just going to cut off these guys, right? Just get rid of the formatted stuff and throw it in here. And if you can tell, if you see this, see that seed. So once we cook it up, the crab apples, they really just, they just break down, right? But we still have to get rid of the little seeds, okay? Because it's, you know, we want to use it as a spread. We don't want it to be crunchy, right? So basically that's what we're going to do right now is get rid of the stems. And sometimes you can pull them off. But I'm going to do it with a knife too. Make sure just using the same process and that way I can cut off some of the formatted stuff. And of course, we're going to get rid of the leaves. Some of them are just fine, right? I was going ballistic with this. This isn't, this was in the neighborhood. So I was on the, on the, took our little three step ladder thing we had. And it just, it was a really big tree. So there was a lot of it overhanging onto the sidewalk. All of this is basically from the sidewalk part, the tree. And there's still lots more left on there. There's only so much I can cook, I can make. If there's a lot of this, I'm just going to cook it. I'm not sure if there is or not.