Hello everyone. It's John and Joe back again. Here we are. Uh, probably wondering what we've been doing, for the last, uh, couple of weeks since our last episode. Uh, mother's Day has come and gone. Uh, father's Day's coming for, uh, everyone to make sure you get your, uh, father's Day presence ordered early. Weather's been pretty good. Oh, well he's had a lot of rain. Well, yeah, it's been almost nine degrees, but, Joe likes that. She likes heat. I don't like heat. I like it cooler in the house. Joe likes it warmer. So we have fans running in the heat, so that no, we have air on. Saw both of us. Yeah. I'll tell you what happened. We've been making pasta and, uh, one of the things that we need for pasta is a lot of herbs. So we mentioned before that we bought a, um, hydroponic garden system off of, uh, Amazon. And it's located in our laundry, in our laundry, sitting on a,, cabinet. People ask us where our garden is, we'll say in the laundry, and they wonder. How we get dirt there. But, we have no dirt, but we have only water, which by the way, if you're thinking about doing something like this, uh, you have to clean it every two weeks. You have to cut the roots off. And that's not my job. That's my, uh, assistance job. Of course. Well. You trim the roots? Yes, I trim the roots. And you change plants around? I do because, some plants grow a little faster than others and get stronger than others. We have 13 slots, but we don't use'em all because some of our plants get pretty big. So, uh, when big we have a light on this, uh, it's a infrared kinda light. That's red, blue, and white and it's on 16 hours a day and off eight hours a day. Plus we have a fan that we run while we, the lights are on, right? And we found out about that fan because we visited a local hydroponic store, wanted to get some sticks to, uh, straighten out the herbs. And he said, you don't need that. Just turn a fan on it and it'll straighten it out. So, and that has happened. It worked. And Joe's job is to, turn the fan on. So, and harvest the plants and harvest the plants and cut the roots and just general maintenance. Everything a farmer would do. I am a gentleman farmer, and I just take the crop after it's harvested and use it and whatever we're cooking, I think we have to say 13 slots. We only have about. What, eight of them? What do we have in our slots? Well, we have, dill. Dill, which grows very fast. Uh, we have parsley, sage, with, and we had a little problem with sage. We had to replant our sage and now it's coming up, uh, oregano. Yeah. Did you say mint? Mint? Chives. Chives. Um, we have two kind of basal. And two kinds of chives. They're sweet, kind of sweet basil and like a unsweet. I didn't know there were two kinds, but when you become a farmer, you learn these things. So we had, uh, we had chives on baked potato. Yes, that was very good. And we had, last night we fixed fish and we had Dill. Dill Joe cut up our. Harvest. She in the kitchen is our sous chef, but she won't wear a cap. She won't wear an apron. She won't wear anything that says she's a sous chef. Um, but of course I do all the work. Well, that's, but as it should be. But I do, make the pasta and we did have a raviola pasta. We made, um, that was interesting. Yeah. We, we made it, I found a good recipe, using a, a good combination of eggs and a double zero flour, which by the way, I buy from Italy. And it's a real fine grind flour, uh, but you can't use it when you're dusting your pasta because it sticks to it and absorbs. So you have to use like. Selina flour. I know I'm getting real technical here for you. None cooks, but, uh, bear with me. Uh, so we do that and you roll it in our pasta machine, which also came from Italy, uh, and about six inch wide and about 12 or 18 inch long strips. Put it down and Joe makes the, uh. The filling. Filling, which consists of what? This time? We used, uh, spinach and we had to blanch the spinach with,, olive oil and, also two kinds of cheese, ricotta cheese, and, uh, mozzarella. No. Ogo Ogo, okay, we're supposed to use Parmesan, but I can't afford Parmesans in a big chunk, so I buy a cheaper pretend. So I chopped up all the spinach and uh. I know that I have to do when I do the cheese, I have to do the cheese first before I put the other ingredients in. It makes it a lot smoother and easier to handle, and we found out also you're supposed to drain. The ricotta cheese overnight in case there's any water in it, which to drain. But we didn't have any water. We didn't have water. No, we didn't have any soap. We must have not had authentic ricot cheese. Probably don't. We had store brand. But anyway, uh, make two layers of pasta. And then we have a pasta cutters, which we also got from Italy, which we stamp out our ravioli and, uh, trim'em with a. Trimmer, which came from Italy. And they turned out pretty good. Yeah. And put'em in a freezer and quick freeze'em. And then we put'em in bags and then we're ready. Then we made,, tomato sauce. Yes. And the tomato sauce was pretty good. It had, olive oil, tomato sauce. Onions. Uh, garlic. Garlic. And didn't it have sage in it? Yes it did. No sage or basil? No. Basil. Ba basil. Basil. Cut up basil. And it, it turned out pretty darn good. We did learn though this time we needed to do our pasta a little bit thinner, and when you took it out of the freezer to cook it, we needed to cook it a couple minutes longer to soften up the, uh, Ravi a little bit. But anyway, the dough. The dough, yeah. So that was our experience that's taken us two weeks to do it's trial and error, trial and error, and, uh, we enjoy doing it. So far, we've not let anybody but us eat it. No. Everybody wants to sample it. It's a, a hobby that we can do together. Yes. A sous chef and a, uh, what do you call the head Chef? Chef. You're the head chef. Yes, chef. That's how it works. Yes, chef. So anyway, that's our cooking experience and that's our, uh, garden that we did yesterday. This thing holds five liters of water. And I looked in there and I thought, I, the garden folks, the garden. And I thought that tank, I thought I saw waterline instead of about three liters. And the next morning I hear this gurgling sound. It's the pump running and there's no water in it. So, see, one of the reasons you have to trim all the rubes is because they, if they get in on the pump, they stop the pump. Yes. So we're still learning a lot of, of technicalities and, uh, Joe has to sterilize the, uh, cutting gear every time she trims because I don't wanna mix the crop, right? You don't want to transport any diseases or anything from one herb to another. So. So it's uh, not for the light. It is lighthearted. If you can't handle it, don't do it. You know, I mean, that's the, that's the trouble. So what else we got? Cooking? Anything? Uh, interesting. Well, we're gonna be, eating cattle out this week. Eat out. Yep. We've got, uh, I think three or four. Dates for lunch. And our granddaughter is, uh, here from, uh, Spokane, Washington. Washington, over in Augusta. We're gonna get with her one day, and that's a couple of other ladies. We're going to eat lunch out. Joe's got a lunch out, uh, bunko, bunko, and then we've got a lunch with one of our citizenship students. When we taught citizenship before Covid, we still stay in touch with a lot of our, uh, students. And we're having lunch with her on a Friday. Yes. So that's about it. Well, have we bored you enough, Joe? You got any, uh, closing remarks before we, uh, end it? I just wish everyone well and, uh, good cooking. Good cooking. Now we do, uh, appreciate your listening to us. We've got about 150. Listeners. And once you listen to once, boy oh boy, you'll want to keep on listening because you never know what we're gonna do next. And we don't know. And we don't know either. That's, that's the beauty of it. So, uh, when you're old though, you can do what you want, when you want, can't you, honey? Yes you can. Yes you can. That's the boss talking. Okay, I think we're ready to wrap it up. Thanks for listening and, uh, catch us next time. Next time. Bye-bye. Bye.