 So we're so excited tonight to have we're celebrating Filipino American History Month at the library. We're doing it virtually we're doing it in person we have a lot a lot of events coming up and we want to thank you all for being here tonight. We also want to acknowledge that we occupy the unceded and ancestral home of the Anoloni of the Romitush Anoloni people who are the original inhabitants of the San Francisco peninsula. We recognize that we benefit from living and working on their traditional homeland as uninvited guests we affirm their sovereign rights as first peoples and wish to pay our respects to the ancestors elders and relatives of the Romitush community. And that link that I put in the chat box has links to First Nations and First Persons reading list and resource list. Some great links in there. And if you know what native land you're joining us from you can put that in the chat box as well. All right just some quick library news. We have we're celebrating Viva which is Latinx Heritage Month along with Filipino American History Month. We have an in person other talk on Tuesday the 12th, 6pm in our lower level at the main library. We're actually having people we're gathering. We're going to do it nice and safe and to be spaced out so come on down. On Saturday we have a author extravaganza nine Filipino American Filipino Filipino American authors and they will be reading from their latest works. It is going to be too hot off the press is what I'm now calling it. On October 13 we have dios diosa blooms, who are a sister owned flower shop, and they will be demonstrating a shrimp chip. Okay, very exciting. And then another in person event for Filipino American History Month will be doing a book launch of Monong Joaquin's book, and that will be again in our lower level, we're going to be very safe we're going to be spaced out. Unfortunately no food can be served so please plan to eat out before you come or after you come. All right, and San Francisco Public Library does celebrate a bi-monthly read and we are reading the undocumented Americans by Carla Conejo de la Vicencio, who will be in the virtual library October 26 talking to Jonathan Blitzer. And then you're not going to definitely not going to want to miss this. During our American History Month, I like their work. And this time around we've chosen Lydia Ortiz whose amazing work you can see right there. And hopefully you'll see it on our website and all over our libraries, and she will be doing an artist spotlight on October 28. Her work is stunning and I will put her Instagram in the chat box if you don't know it. Gorgeous, you should follow her. All right, I think this is all of the library news and announcements I'm going to make. We'll put some more stuff in the chat as I said, and again we thank you all for being here. And today we have ballet home cooking ballet home cooking. And we are partnering with some can and ballet creative to present chef Tita Pearl palmily, who is the co founder of the Philippine food movement and her beautiful tag there as you'll see soon food, Philippine food without borders. I love it. Some can the south of market community action network aims to improve the overall health and well being of the Filipino American community by addressing health disparities. And ballet creative is a Filipino American Arts Hub and Cultural Center and they are both doing amazing work and getting it out there and just like revitalizing all, you know, south of market. And revitalizing isn't a weird word I think but just bringing life and bringing health and bringing community and just thriving and creating and creating and encouraging other people to be thriving and I love that. So without further ado, I am going to turn it over to chef Tita. Tita Pearl. Yeah. Thank you. Thank you for that introduction. Welcome and I want to thank everybody for joining me in my favorite part. The kitchen. This is where I'm home. This is where I feel comfortable. This is the center of any Filipino home the kitchen. Those of you that doesn't know by line means home. So it's basically home cooking. And that's what I'm doing today, sharing you home cooking. Okay. Our ingredients are, I think it's posted, but basically it's simple ingredients that you could make your own. And finally, since I started trying to be healthy, I found this vegetable bay boy on instead of using chicken or meat boy on this vegetable boy on is my, my main ingredient for this recipe today. We also have sauce of course, and at the same time I have garlic and pepper seasoning. And with if you're doing an appetizer, since it's small, you don't really want to chop fresh garlic, because sometimes it goes all together and it sometimes have like a full of garlic. So your appetizer tends to taste like garlicky with a garlic powder, it can go all over your sauce. Okay. I normally make another oil to make another oil, all you need is any oil you want, and another powder to do that you have to have a heated pan and for your oil, I'll just a little bit at a time, you can always add later on. There's nothing worse than a pool of oil and you cannot take it back, you can always add, but it's hard to take anything back. So just heat your oil and just put about two teaspoon of anato. This will give you another oil and kind of drill it around till it's melted. It will take about two to three minutes. Just kind of keep stirring it because otherwise the lumps will be created. So keep stirring it if you want to look at it. So it looks like this. It's kind of a yellowish color. So once it's done, a few minutes, just put some onions. I already chopped the onions. I like using sweet onions on this recipe. The recipe I'm making is called Panara. Panara is like a cousin, close cousin to Lumpia Shanghai. And a distant cousin to Saquitos. So wait till it's a little bit translucent, kind of translucent. For this one, we're using Upo. If someone can tell me what the English name for Upo, type it in, but I just know it as Upo. The cheapest vegetable in the Philippines. Yes, Christy got it. Oh, thank you. How they come, how they come up with that name, I don't know, because it's not a gourd. Oh, it is kind of a mini gourd. This is what Upo looks like. Okay. It grows fast. It grows in any Philippines home. It grows so fast. So what I do is actually, Cynthia is spreading it. You just take the first layer and then kind of use your, yeah, thread it. Instead of cutting it and chopping it, threading it is better. And it looks like this. And you can add a, you can add some carrots if you like. You don't have to just make it the Upo, but I like to kind of add colors. It's always good to have colors in your food. I'm sorry. The vegetable shortening. I kind of want to have the anato oil kind of coat the vegetable before I add my, before I add my vegetable shortening. The anato oil will give the nappiness and the more color to your vegetable. See how gorgeous it is with the anato oil and a little bit of carrots. A few minutes, one to two minutes, then you can add your vegetable shortening. I got this at first treat, which is smart and final. It's the best vegetable boy and I've had. I've tried a lot. And it's also good for Lugau, for even your adorable. And I got a big bottle. Just half a teaspoon is good enough. If you notice, I don't put salt. I normally put the salt at the end because the chicken boy has built in salt. And you don't want to over salt it. It takes a few minutes with an iron. You can use, you can add meat with it. But this is strictly vegan. And you can use papaya. You can use thinkamas, which is what they call a ticama. You can use, you can use the, I've used the frozen peas and carrots. And I just sauteed it and made it into a panara. It worked. It's almost done. I don't measure. For me, I kind of eyeball it. Normally, it's about one cup to one fourth cup of onions. It's kind of, and then if you notice, nobody have noticed. I chopped my onion and I have, I julienne my vegetable. The reason for that is I don't want to clump the onions. So when you, when you're wrapping it, it's kind of separated. Okay. So I'm going to add the onions and then we'll go taste it and see if it's needed more salt. Because as I say, chicken buoyant has salt. It has everything in it basically. It has all the different kinds of vegetable. It has salt. It has pepper. It has everything. So before I do that, I kind of taste it. Hmm. So you want, you want your. You want your chicken to be kind of soft, but yet there's a pumpkin still. And my secret ingredients for something like this or whenever I cook is a little sugar. So it's kind of, I don't know why, but I always add sugar on everything I do, even my adobo. It's kind of have a little sweetness with more Filipino like. So this is done. Just set it aside. I'm going to show you how to do it when it's hot like this, but we did some earlier. I just wanted to show you how to do it. Now this is done. And we're going to get another pot. And we'll be doing a different vegetable. This one, I'm not going to add enough oil. You want to make it different. You don't want to add enough oil and everything. So this one is just basically oil. And wait a few minutes and we'll add. So just a little bit of onion. It's up to you. Some people like a whole bunch of onion. Sorry. Some people just want small like me. I kind of just enough oil. And this one, I use green jackfruit. It's also good for banana. And it's very healthy. It's crunchy. And I, with this, I don't put the chicken bone because I want to make it kind of a little sour. So I will add some vinegar. When you make your panara, you can make it sweet. You can make it spicy. You can make it. A double flavor. Menudo flavor, whatever you like. It's your own. You can make it your own. That's the beauty of this. So this is green jackfruit with just onion. And I put a little bit of vinegar. So this will have a vinegary on your knee. Kind of texture to it. This is, you can buy green jackfruit. Or you can buy canned one. If you buy the cat one. You don't need to cook it. Just spices with your vinegar. Salt, pepper. So I'll go taste this a little bit again and see. Hmm. It's just vinegar taste. Like, not to put it. It's still my go-to vinegar. It's tukang maasim. You can, you can have the spice vinegar. You can have tukang maasim. You can have apple cider. Your choice. And this is done too. I transferred this to a different bowl. So now we have two different flavors of Panara. With Panara, when my kids were small, this is where I hide the vegetables. I can add some okra. Kind of finely chopped. You can add spinach. And your kids will never know the difference. So that's the secret for your people that has, that has children there. Put the vegetable that they don't like in your Panara. And they'll be like, what do you call that? Spinach. Right? We have, this is done. So we now have two flavors. And then we add spinach. You can add spinach. And your kids will never know the difference. And then I think the other one is really warm up. So I'm going to show you how to wrap it. I like this topping board that's kind of, you know, flimsy and light. Normally I use the wonton wrapper, but I found out that obstacle wrapper also works. And it has a different texture. So when you're doing different flavor Panara, I suggest you do different wrappers. So we have two. One would be round and one would be square. Just to, to tell the difference which is which. You don't want that surprise that somebody doesn't eat shrimp and then they had shrimp in your hot sticker. Yeah. So we'll make different sizes and different. Okay. So where is the wrapper? Okay. Oh, I forgot to tell you the most important. See, I'm so excited to share this with you. I forgot. Most people use egg wash to seal the wrapper. I don't. I use what we call in the Philippines, gal gal. It's corn starch mixed with water. Does anybody know what we use gal gal for for food? We use gal gal. We use gal gal as a food. That's our glue. Because it's cheaper than we can afford glue. So we use gal gal as glue. And it works for food. But it's just basically corn starch and water. And you kind of warm the water. Make sure it's not boiling, but close to boiling and add a few. And you can add a touch. You'll see the stickiness of the gal gal. So that's the way we used to go. That's what I use for sealing the old fashioned way. Let's put this away. So you can see how we wrap it. And let me turn this off. I don't want to get burned and waste electricity as well. So I have two of them. One of them. Square and round. So let's put, we did the open first. So we'll put the open square. It's kind of a warm here. So it's sticking together. There you go. It's a Shanghai style wrapper. There's a lot of different sides. All of them are. Okay. You can even use lumpia wrapper. The square is here. First step is. Put gal gal. Just a little bit on your finger. Around the square. If you're cooking or baking. Gal gal is the best. There is. Because it has no flavor and it sticks. Okay. Okay. So just get, you know, like a teaspoon or something, whatever you like. You can make it more or big or something. Just put it in the middle. Kind of spread it around. Flatten it. Once done, you take one corner. And bring it to the other end. And then press on the side. I kind of like to flatten this as well. Because I don't want that bulkiness. And once you do this, you can freeze this. You can fry it. Air fryer works here. Baking somehow doesn't. It doesn't leave the crispiness. But the frying, it's been the best for me. So this is. Our Opal Panara. Okay. We made a few of them back here. And the round one is a little bit different. It's more fun to do the. It's a little bit different. It's a little bit different. But stick around. We call it. Okay. Nice and round. But the same thing. Put the go go, but put it around the whole. Sticker. Right there. There. And then you put a little bit of. The jackfruit. Here. Put it in the center. One round away. So put it back there. Bring the other end. To meet like that. So it's kind of a different shape. And if you have another. Panara or another flavor Panara. What I suggest you do is. I don't know. Pork. Kind of fold it to make a different shape. So you'll know it's a different Panara. So you have one with the. Flowery corners or one with. Just plain. Or you can even get a fork. And push it down here. And that would be a different shape. That's it. That's. To tell the different Panara to have in your place. You have. Two like that. And these are all ready for frying. Okay. Does anybody have a honey anybody have a question. Okay. I'm so happy to be here. But like creator. Vegan cooking doesn't mean it's healthy. Vegan and healthy. Could be together. But vegan could be. Just plant based. It doesn't mean it's healthy because it depends what you put in it. If you add a lot of butter. Then it's not healthy anymore. But if you make it. A vegan with like kind of canola oil. Or just. Or just boiling the vegetable. That could be healthy for you. And as I say, you can put any vegetable you like. Even my most hated ampalaya. Which is like so bitter. I made it to the Panara and I can actually eat it. So that's just. Something that. You know, you can introduce to your family. To be a little healthier. Okay. Will be. And for you. Those of you that doesn't know Filipino food movement. The reason. We started Filipino food movement. It's our first creation that Filipino food is not out there. I think it's because. We always compete with each other. It's like so many times I hear my Lola's a double is better than yours. So. And it's like it's frustrating. I keep telling the people. We have 7,000 islands. That means for me, 7,000 different types of a double. So, but some islands and I've occupied. So I'll go a different route. We have 108 dialects. That means 108 different types of a double. So we don't have to compete. Because like this Panara I'm making is besides. So. They have a different take on my double. Let's just be proud and innovate. And. Make everyone happy. Introduce our food. For me. I've always been asked to describe what Filipino food is. It's kind of hard for me. To describe it, but with Filipino food movement. We found. A description for Filipino food that. I'd like to share with you. And you can share it to the world. It's dip. D I P. Not dope. Yeah. It could be dope too. Filipino food is dope. It's so dope. Yes. But dip. D is diverse. I've never seen any food that's so diverse, more diverse than Philippine food. I think it's because we're invaded by different culture. So the Hispanic left their. Culture with us. And. It shows in our food. The Japanese, the Chinese. And not only that. Filipinos are explorer and traveler. If they go somewhere. They. Copy and bring home the sizes of different countries. And so the Filipino food involves. It's actually one of the best cuisine. For me. I'm not being biased. But I've been around. I partner with people. And whenever I present Filipino food that way. It's just. It's like there. I can take a double to Mexico. And make it a Mexican. A double. I can take it to France. And put some. Sauce. Fancy poo poo. Sauce. And it's a friend. A double. So. We should be proud of that. Our food. Go can go to different countries. That's like. My tagline says it has no border. You can make it your own. And that's what I. Inclusive. How many times they come to a clip in a home. Or. Or just. Co-worker. Bringing their body. Or. Come eat. We include everybody. And that means. Taking on their. Their likes. Their dislikes. Their spices. We kind of. Take care of our guests. So we include them in our. Activity in our food. We think about them when they prepare our food. That's why Filipino chefs. Are. Fought after in cruise ships. Because they have not only the best mile. The best service. And they make you feel like home. And they're all good in the kitchen. Everybody else. Filipinos. Mostly can cook. And. For me. The most important. It's personal. You can make. Any way. You can cook. You can cook. You can cook. You can cook. You can cook. You can cook. You can cook. You can cook. You can cook. You can cook. You can cook. You can pit. You can make. Any recipe you are home. Any Filipino recipe. You can make your own. Put your stuff on it. Make in your own. And then share it to the world. The only. If we're proud of our food. The rest of the world will act. With you. So I'm so passionate about our food. That I go all over the world and kind of. that's not familiar to me. The most challenging recipe I did is Usuboku adobo. So Usuboku is an Italian recipe. Making this into adobo was a challenge, but they all loved it. So I made Usuboku adobo and the Italians kind of loved it. So the diverse eye is inclusive and personal. Yes, so just think of dip and dope. So like dip and dope. Filipino food is dip and dope. They're cousins. Yeah, they're close cousins. As I mentioned earlier, the lumpia is our own wrapper, but the Panara uses one ton wrapper. So the lumpia wrapper is the Filipino, I think Filipino innovation. And there you go, you can use some oil. So warming some and the Panara also when I do Panara, you can make it the softest. It's the most important. I normally do three to four sauces. You can take blue cheese, thousand islands, and use the Panara. So the people is not like surprised or challenged or kind of out of place because they have their own sauces. But my favorite sauce for this is the one I kind of made my own. It's a mixture of hot sauce and the banana ketchup. The other one I do is ketchup and mayonnaise. Those are the two of my favorite sauce for the Panara. My husband likes the vinegar. And other people like I've seen them kind of extra hot sauce. So it's up to you. But making the Panara, you have to make it bland or kind of a little taste, because the sauce is what will carry it. So Cynthia here is and tries to fry. You can do air fryer. It also works, but I don't suggest baking it. Yes, is it on? Is it on? I don't think it's on. It's good. The electric one. Yeah, there. Turn the other one on. There you go. There you go. I think move it here. Oh, it's on. It is on, but it's just not hot yet. That's a lesson for you guys. Do not put your Panara when the oil is not hot. It's just going to sit there and it's going to absorb the oil. Put it when it's hot. To test if it's ready. I normally throw in a little starch or some people put water. I don't do that because it splatters. That's a hint. Or like what do you call that? Good advice. I tried to put some water the first time and it's just like I burned myself. For me, it looked like mini empanadas. Just empanadas, you use dough like a pancake dough. This one is pre-made. I don't know how to make wonton wrapper. I don't know how to make chow mai wrapper. I do know how to make lumpia wrapper. You can do this, but I think the gooeyness of the wrapper is what makes it pop and what you put inside. Yes, P-A-N-A-R-A. It's a Visayan food like from long time ago and they use upo. It's like and Panara normally when you're in the Visayan, they like it with soup like lomi in Panara, pansep in Panara. It's like if you have something soupy or bland, the Panara is the crunchiness that will add to your food. And I've also made this and I made a soup out of it. You can boil and do the vegetable boil and boil it. So that makes it more healthier. But you have to be careful. You don't want the Panara to open up when you're boiling it. So boil the water and add it maybe the last 15 minutes of it. And so you have a wonderful soup, like a wonton soup, but it's a Panara soup. And I'm surprised not all the people know about it. I think the Visayan kept it a secret that you want to share it to the world. So you just fry it till it become brown. Since our ingredients are cooked, you don't have to kind of overcook it, kind of medium brown, it's ready. And since there's some oil, I normally get a paper towel to drain. But make sure when you serve it, when I serve it, I normally do coleslaw or cabbage without any sauce and just add vinegar and salt and put the Panara on top of it. I've seen people take the Panara and put the coleslaw on top of it and eat it. And I guess the crunchiness and the cold coleslaw makes it kind of contract. And I've tried it and it's something new for me that somebody actually did it. I just put the coleslaw as a decoration and they started eating it. So, you know, like, and I said, how was it? And they said it's just the crunchiness and the saltiness and the grindness of the coleslaw. It's a good compliment with the Panara. This is done. Okay, so now we can put more different kinds of Panara. We'll do with the triangle one. This is my favorite, the Upo one, the original. You can put several of them. It's how you arrange the seed triangle. So you kind of want to maximize the space, your time, the oil, kind of arrange it that you cover the whole, the whole frying pan. But yet you don't want to crowd it because the more you put in, the temperatures goes down. So you want to keep the temperature going by just putting enough. And then you see the corner is kind of getting brown. You can flip it. And if it's not done, you can redo it again, just to make sure. Not quite done, but it's almost there. It's okay to turn it a couple of times. Someone asked me if you can put raw vegetables here. I don't see why not. You know, like a, what do you call that, a Filipino? What do you call Filipino in English? Cucumber. I'm pretty sure cucumber and carrots and a little vinegar would be good for Panara. I can smell it. No, raw. I just noticed when you cook the cabbage coleslaw, the food doesn't last very long. Somehow the interaction of the heat to coleslaw spoils the food, spoils the coleslaw. So this is done too. If I've done this for those people that are drinkers, I've done this with the fitting. The filling is fitting. So it's spicier and so it goes well with the beer, wine, liquor. So basically you can put anything you want here. Let me know what other ideas you have for, you know, like your favorite food that you could put in here. We'll do the fancy ones too. And it's quick. It's like 15 minutes, 10 to 15 minutes to prep, 10 to 15 minutes to cook. So we have another 20 minutes to talk and share ideas and ask questions, kind of suggest to me what else you think would be good for the Panara. Oh, I just to share, when I taught this at the Punca Costa College, there's a German that made sourcrap and I couldn't imagine it and I did try it. It has a different texture. It's a different flavor profile. So I guess the German can make German Panara. And you can also put meat. Okay, don't get me wrong. This is a vegan vegetable, which is the original Panara, but you're welcome to put meat. You're welcome to put fish. Normally in the science, they put upu and shrimp, which is a good combination profile also. I guess Gina will have nice dinner tonight, your favorite. You'll have a nice dinner here. If you use the pot sticker, another way to do it is to see the water. And when the water dries, the bottom of the pot sticker, it's kind of gooey and it turns brown too. So you can do that as well, like how you cook a pot sticker. You can do a Panara pot sticker way also. There you go. Who wants some Panara coming over at the Balai? And if you have leftover, like this, you know, get a Ziploc kind of pre-sip knot together. Once it's frozen, you can put them all together in the bag. And if you're doing some presentation, you can just like my, yeah, you can just kind of spread it around there like that. You can kind of squiggle it around. What would you recommend a dessert version of Panara? Oh, dessert version. That's what I love. Actually, we did it today. The ube and ube halaya in jackfruit came out so well. The same wrapper, just cook it. I've done, what else did we do? I did a makapuno. I did the most amazing thing is I did an apopai. Apopai, apopai Panara. It's like you're cooking it with, you know, soften the apopai, add some cinnamon and cool it down and put it in the Panara. Oh, it's amazing. I was like, I surprised myself too. And mango and peach is a good combination. Banana pudding is good. Yeah, like Jollibee. Jollibee, like they made it harder for Jollibee because their dough is not that crunchy. This one, it's just like the gooeyness and the crunchiness of the outside. Yeah, coming over. Yes. I think the recipe is, they posted a recipe and that's just a guide. You can make it your own. And I want to hear what kind of Panara you made. It'd be interesting. Adobo Panara, you can do that too. Adobo Flakes Panara. Actually, what do you call that? Think you made tuna. Tuna Panara. It's a can. Tuna. Yes. And then when you do tuna, you're kind of going to add some celery. So otherwise it's like just too much fish. This is kind of a pregnant Panara. That's why I went up press it down. We have some leftover Panaras here who wants them. I'll freeze them. Oh, yes. Yes, chickpeas would be good. That's a yes. You can also make it Mexican. Put some beans and rice. You can also do like, I think you can do strawberries and chocolate. Nutella might be good too. I haven't tried it yet. Nutella might be good here, but that's not healthy anymore. And if you have veggie and you're not allergic to peanuts, I think peanuts, cashews, give that little extra crunch too. Oh, yes. Also, cheese. Kind of, yeah. Yeah, cheese. Salmon would be good too. Big salmon. Any leftover salmon you have, you don't want to eat a cold salmon. Take it in the Panara. I'll just say you had that too. But all those frozen vegetables, I think cauliflower might be good here too. Because I tried the peas and the carrots. Those came out too well too. It's just a seasoning that you have to put in. Now we're done. Isn't that easy? Yes. Get some sauce, vinegar or ketchup sauce. Banana ketchup. It's called tamiz ang hang, which is kind of sweet and ang hang spicy. You know, when you go to a Vietnamese restaurant that give you a habit to go, they have the soup base on the side. If you have frozen panara, that would be good there too. Okay. This is the last two of the panara. So, happy Filipino history month. Not charity, history. See the difference? You can see the little round and the little square. You can even like, kind of, some people have folded three ways. Some people have put a, you know, like a mark here with a fork. You can do whatever you like to make it more fun and make it different. And Falsan Island, blue cheese, they're wood dressing. The honey mustard is also one of my favorite dressing for this. Oh, one tip is if you're, if you have the papaya, instead of chopping it, I use this. So, it's like, it's come in train, depending on the size that you like. I like the biggest one. So, it has crunchiness because the little one is kind of tends to get mushy when you cook it. So, this one, you know, I normally just like, if you have gloves, and then when it comes close, I normally, what they call that, put a fork and then just, and then you hear the fork. Yes, this is kind of sharp. But if you have kids, a pillar will also work. So, you, you peel it and it comes in strings also and this is safer. And then now you can buy pillars with different shapes here too, that you can use. We're done. So, thank you all. We have to eat. Yes, I use the, I like the triangle one. What about you? Come on, who wants to taste that? Oh, yes, the picture. Yes. What about me? Oh, yes. Send it over to you. You're the library, right? Come on down. Chris and I are very hungry now, I'm sure. I know, we have some one and fried one, I think would be good. So, what, what filling would you put on your? Well, I'm a savory. So, I would go savory. I like the idea of cabbage and something, something savory for me. Yeah. Kirstie, what would you put in yours? Yeah, what would you put in yours, Kirstie? I don't know. I like squash. Oh, that's a good idea. The squash would be good, even better than squash would be good. You can also do like kind of like I put some, I have left over garlic mashed potato. I put it in the Panara and that also work. Oh my gosh, that sounds so good. Oh my gosh, Tita Pearl, thank you so much for sharing all of your great food and your wisdom and Balai and Somkhan. Thank you so much for being here tonight and supporting all that we do at the library and let's do this again. Kirstie, thank you so much for assisting and everybody that was working with you. Great job and library community. We miss you, we love you and come visit us soon. Yes, I miss, I miss the Philippines three months at the library. Remember we used to have that. Yeah, and you know the number one question I'm going to put this in the chat again is can we watch this again? And yet the answer is yes, you can. This is going to be a new channel. I'll do a little bit of editing on it tomorrow but it's up now. You can watch it right now again if you want to be hungry all over again or you can go watch it and cook at the same time. That sounds fun and lots of love out there for you, Tita Pearl. Thank you, thank you, thank you. All right, thank you very much. Yes, thank you library. We love you too. Thank you. All right, have a good night.