 So as before, we put the honey garlic in this, right? So fill this up with honey and garlic layered, and then it all floated to the top, right? And I just transferred, this was a second round on this one. Now this is really honey garlicky, honey in the bottom here, right? But the top part was sort of liquid honey garlicky, right? So this I just transferred into this. Oh, Galaxy One Epicure number one is amazing. Huey de Montre. This is the honey garlic in here. You can see the garlic and this one has turmeric and ginger in it. So this is turmeric and ginger in the bottom. The garlic is in chunks, the cloves, right? So this is what I just transferred from this big one into this, right? And then we're gonna buy more dried garlic and put it into this big jar, okay? And then put more honey in there and create another one of these. So this is the second batch that I've made. This is the first batch that we made and we already ate all the garlic. And I use this honey, the honey garlic thing for the glaze on the chicken. And I've used it for the glaze on both sides, right? When I'm broiling it, so I cook the chicken and then when I bring it out, take the foil off, take the lid off, and then glaze one side, put it on broil for like four minutes, five minutes and then flip the chicken, glaze that side, put it on broil so you get honey garlic glaze on the chicken. And we eat the garlics. Usually I'm eating like one or two, every two to three days or sometimes three a day, right? And it's amazing. So this is the way I've used the honey garlic stuff. Super good, super good. Very nice, very nice.