Why would I make my own ketchup?
Because Ish is getting weird out there. (between the birds and their flu and who knows what's next…)
So, it’s best to become as self-reliant as possible.
Thats why this week, we're ditching the plastic squeeze bottle and making homemade ketchup with stuff you probably already have at home!
This isn't your average condiment. We're talking about a flavor explosion with unique-to- you spice blends and a touch of sweetness.
Get ready to impress your friends and family with this ketchup recipe- it's waayyy easier than you think, and the flavor will blow you away.
So, grab your canned tomatoes and let's get cooking!
Let’s keep the kitchen talk going!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Welcome back, Food FAQ-ers. This is Mariela and Eric.
(00:03):
And we're so excited about this. We were just talking about how we're going to make
this into a series because we are really into this homemade business because of the stuff
we've discussed before. Yeah.
So we're going to make condiments, pitches. Yeah.
And you know, they're really easy.
They taste delicious.
And you know, I'm going to be honest with you, Mary Ella, for one, we're going to be honest
(00:25):
with you lately, the past couple months, something has bothered me about food.
And what has bothered me is is that some things are really, really long term,
shelf stable when I don't feel they should be agreed.
Now, I know there's canning methods and there's jarring methods and things like that.
(00:48):
And I do understand that.
But when you open those cans and jars, you still should not have
like two and a half fucking months to still be able to use this item.
Okay. So when you can't enjoy it, that's when you get the longevity of it.
And that I understand. I understand the science behind that.
But after you open it, it should die relatively soon after.
(01:11):
It should.
And so I don't know.
I was thinking about that the other day, or I was actually thinking about that too when we were
making these like because these are not going to have very long fridge life.
But it's, it tastes a lot better.
So let's get started with this bullshit because this is good.
All right.
So we're going to start with our good old American friend ketchup.
Yes.
(01:31):
Which is super easy to make.
And I bet I would bet that you have everything you need at home right now to make it.
If you follow food, I think you definitely will.
Right.
I think, yeah, like, okay.
So what do we need?
Keater.
All right.
And does everybody know Mary Ella was not too kind on this recipe I found for this.
Well, I just wasn't sure because of what she was not too kind on this.
(01:55):
But I did make it and it was really good.
Yeah.
You're welcome.
All right.
So this is what I did.
You take one 28 ounce can of crushed tomatoes or petit diced.
That's what I used diced in your in your saucepan.
(02:16):
And you were thinking to take I took a tablespoon of tomato paste put in the saucepan.
And also one fourth cup water, one third cup vinegar, three fourth cup brown sugar.
And then here come the spices.
So of course I did a little bit of sea salt.
I did black pepper.
I did powdered onion.
I did powdered garlic.
(02:37):
I did do some celery salt.
I did cayenne pepper and oh, and I did like two little cloves.
All right.
Sorry.
Let it get boiling.
So here's the deal.
It does take about an hour to get this done because we're reducing it.
So you do have to stir it now.
You're going to taste it and it's not going to be incredibly flavorful.
(02:59):
It's going to taste a lot like vinegar and tomatoes, but like don't, don't flavor it
because all this shit is about to concentrate together.
Okay.
So you get everything in there.
You put the seasonings in there.
But if it doesn't taste seasoned enough, just leave it be.
You can always season it later.
All right.
So I let it go for about 45 minutes.
(03:19):
And then what I did is I took this mixture. I did pour it into my blender.
I guess you should let it cool.
I did not.
It's tempered glass.
So I did not throw in the blender, turned on the blender, let it whip around for a
bit and it became very creamy, very smooth, very ketchup, very demure, very mindful.
Oh, don't go there.
(03:40):
I love her.
I know we can, we can get into later how the American government can shut down
a TikTok, but can't give people like fucking healthcare.
I'm sure kids don't get killed at school.
That's not the ability to go to college or buy a home, but that's okay.
We can fucking shut down TikTok anyways.
Orons.
So here's a deal.
(04:01):
I put it back in the saucepan.
It's not how the smooth creamy ketchup and we keep let it going now for one
of the 20 minutes.
At this point though, I am stirring it a little bit more consistently because I
don't want it to burn or stick to the bottom of the pan.
And that's it.
And then I let it cool, put it into a beautiful little glass jar that used to hold
(04:24):
marmalade in it.
I love keeping jars.
I am at that age now where I keep jars.
There's nothing to be ashamed of.
Like they're so useful.
I will never, ever make fun of my immigrant grandparents, God bless their
souls ever again for keeping jars.
A good jar.
You paid for it.
Yeah.
(04:45):
And it gets you out of a glass jar out.
I agree, especially a pretty one like the bull mum.
Right.
You paid for that shit.
It can be fucking smockers.
I'm going to keep that glass jar.
Fucking smockers.
This is your change their name.
That dirty ass sugar fill, but you know, American anyways.
So all right.
(05:05):
Well, listen, I made this too, but I didn't make it as like spiced as you did
because I wanted to kind of make like a true ketchup.
That is a, that's a muddy other spices that a true ketchup.
I want to say that I wanted to make a, what is the word I'm looking for?
Not true, but like just a simple ketchup, right?
So I took my can of the petite diced tomatoes and instead of waiting until it was
(05:26):
hot and it was going to be harder for me to blend it, I blended it right out of
the can in my bullet and I whizzed it in there so it could be nice and smooth.
And then I added a quarter cup of water.
I added a half a cup of sugar and maybe like two tablespoons of brown sugar
altogether, all of it is brown sugar, by the way.
So half a cup and plus two tablespoons of brown sugar, a third of a cup of the,
(05:50):
you know what, Eric, my vinegar of choice is always apple cider.
I can't tell you why because I don't know.
I just kind of enjoy it.
And I think it's like healthier because it has like the mother in it and it's
good for your gut.
So that's why I always buy it.
And you know, it's really cheap, but treat or joe is and it's the good vinegar
the kind with the, with the mother in it.
And then I put in a teaspoon of salt, half a teaspoon of onion powder, half a
(06:13):
teaspoon of garlic powder and about a quarter teaspoon of black pepper.
I mixed it all together in my pan and I just kind of like waited for it to boil
while it was on medium and then I covered it.
And then every 10 minutes I would go ahead and stir it.
And then when I started getting thick, I uncovered it and just like you did,
(06:33):
I stayed there and I stirred it.
And then when I started noticing when I would put my spatula down the center of the,
what is that shit called?
The vessel.
I was the pan.
No, I couldn't remember the word pan.
Okay.
Can you imagine?
Holy shit.
Okay.
So when I noticed that when I was great, my spatula down the center of the pan,
(06:54):
touching the bottom of it, it would kind of form a line.
I knew it was ready.
So I took it out.
I put it in a glass bowl and I covered it with a tea towel and I let it get to room
temperature.
And that was it.
And this should last about three weeks in the refrigerator, which is a pretty good amount of time.
It will last the weeks you think.
Yes.
Yeah.
I like Google did.
That's what Google says you guys.
I mean, again, what can I tell you?
(07:15):
We're here trying new things out.
But I feel like if you're going to make this ketchup, have plans for it.
Oh, yeah.
Absolutely.
You know, have burger nights, have french fries like where you can mix it with like mayo
and make your own little mayo chop or whatever.
People call it the big sauce.
All that jazz.
Like half plans for your ketchup.
This ketchup, I feel like it's a little bit on the sweet side, but I kind of like that.
(07:38):
And it's also thick, which I love.
And like a nice thick ketchup.
Do you like a nice thick other things?
You know what I?
That is true.
I, I, I, Mary Ella.
What?
Show.
I, um, I don't know where you got this.
So I put kind of mine.
So it wasn't sweet, sweet, right.
And I think the little bit of clothes I put in there too.
(08:02):
And also blended it with the clove in there also.
So I am kind of add a little bit of depthness to it.
So I agree.
I actually would have added a little bit more clove next time, but this was really good.
And what I like about it is that one 28 ounce can give enough.
It, at least for me, because I'm not a big catch up person.
I don't use ketchup on everything.
Like, like, I'm very basic when it comes to like, like french fries.
(08:24):
You know what I'm saying?
Like on a burger and I don't eat burgers off there.
I make burgers at least twice a month.
So there you go.
You know, that's like, it makes like any other whole family.
So it makes enough for like that for like french fries, Tata Tata,
it's like something you're going to make.
It'll probably for you.
It'll definitely probably last the, well, Ryan's those ketchup and fucking everything.
So maybe it made about a cup and a quarter at the end of it.
(08:46):
I want to say, yeah, I would say.
Yeah.
Cause I had another little jar I kept from my hemorrhena cherries that I bought.
And I thought the way how you fucking rolled your eyes at me, when I'm,
I'm in the explanation of like, how long it would last and you're like fucking moron.
It's like a cup and a quarter.
Okay.
Like if nobody realized, Mariela is really precise measurements.
(09:07):
I'm like, I don't know.
I threw like a knuckle full of garlic powder and like a, a desk full of onions.
And I know that your meant to my life.
Thank God for me because they, what would they do?
They would be like, I don't know.
I would not even have a recipe.
A handful for Eric, by the way, would be like three handfuls for me.
(09:29):
So you can't even like, he's a giant.
No, she's not wrong.
Yes.
So yeah, we have to be precise with our people.
If we're not going to write these motherfucking recipes down, we should at least tell them, right?
Absolutely.
You know, that's true.
And like my, my hand by the way is a normal size hand.
Okay.
But you know, okay, you know what?
You're like the president of like the lollipop guild.
(09:50):
Okay.
So you're right.
That's like yours are smaller.
My daughter is only an inch shorter than me now.
So yeah, I'm going to be front of the picture forever.
Really?
That is not a difficult accomplishment.
Okay.
Like there is a lot of children that are taller than you.
I know, but she's like a quarter of my age.
So you know, well, yeah.
(10:12):
I stopped growing.
Children are, all right.
No, no, she's beautiful.
But I keep growing.
Anyway, this is catch up.
And I bet you 10 bucks.
Oh, and if you don't have brown sugar, use white sugar.
It's okay.
Yeah.
So like when I was researching, there was recipes that were white sugar
and brown sugar.
I chose brown sugar just because I like it.
(10:33):
We like brown sugar around here.
Right.
I'm a big brown sugar.
Like if you're going to have me choose a sugar, it's going to be brown sugar
any day over white sugar.
So I thought it would get more depth of flavor.
And I think it did.
Oh, and I say you have a can of whole tomatoes.
Okay.
Just put them in your blender.
On the bun, just, just, just blend it up. Say you don't have or you can use a can of tomato sauce
(10:56):
or you can use, you know, like this is a very flexible recipe that you can use.
However you like.
And if you have champagne vinegar in your, any vinegar, it doesn't matter.
It doesn't matter.
Like I have white wine vinegar and I had white vinegar.
I use a white vinegar just because it's cheaper.
Right.
I just wanted to use it.
So because there's a lot of it.
Yeah, that's true.
(11:16):
It always comes in big quantities.
So yeah, like I bet you 10 bucks.
You can make ketchup and if you're going to have people over, how cute?
And I'm going to say like, I'm not just saying because we made it, but there's a big taste difference.
Oh, yeah.
Like it just tastes pure.
It tastes like you taste tomato, which is like, you know, important.
Ryan had made a comment.
(11:36):
That was a funny comment.
And he goes, well, it doesn't look like ketchup.
I'm like, what do you mean?
It has the exact consistency of ketchup is a little bit thicker because I like my
thicker side.
I'd read.
And he goes, well, it's not shiny.
I'm like, right, it's not supposed to be fucking shiny.
It doesn't actually lock in it, baby.
So, um, it's funny, right?
(11:57):
Yes, seriously.
We're so used to seeing food a certain way.
And honestly, that's not the way it really is, which is really a metaphor for all the things we're experiencing as
Americans right now.
We're so used to seeing things a certain way, but really, honestly, it's all a fucking lie.
Exactly.
This is a very political food show, I believe.
We're really morphing into that.
Someone has to, Marty, someone has to.
(12:18):
You can always rely on us to bring you some cool recipes and we'll figure you out.
Yeah, we've got this.
So I guess we're going to make a series with condiments because I love condiments.
Like we've talked to you in the past, the food supply is getting weird as fuck.
All the birds are getting the flu.
Everybody has a cold or everything's $10,000.
So make your own shit at your house.
We're going to have to less fucking money.
(12:39):
What'd you say?
Or it's going to be really expensive.
Yeah, like, we're more expensive.
Yay.
You know, I'm going to put out there a simple fucking Matthew.
Terrible.
You're going to pay for it.
No, aren't the other people going to pay for it?
Oh my God.
He works.
He's going to put their money towards it to make it.
They're so kind.
Fucking idiots.
Because the corporations only have our best interest at heart.
(13:02):
Only and they're going to pay for it, Marty or the other countries are going to pay for it for us.
So because we're so privileged.
Anyway, off our soap box, we love you guys.
We'll be back with another condiment next.
week and we love you. Cardboards. Cardamans?
Welcome back, Food FAQ-ers. This is Mariela and Eric.
(00:03):
And we're so excited about this. We were just talking about how we're going to make
this into a series because we are really into this homemade business because of the stuff
we've discussed before. Yeah.
So we're going to make condiments, pitches. Yeah.
And you know, they're really easy.
They taste delicious.
And you know, I'm going to be honest with you, Mary Ella, for one, we're going to be honest
(00:25):
with you lately, the past couple months, something has bothered me about food.
And what has bothered me is is that some things are really, really long term,
shelf stable when I don't feel they should be agreed.
Now, I know there's canning methods and there's jarring methods and things like that.
(00:48):
And I do understand that.
But when you open those cans and jars, you still should not have
like two and a half fucking months to still be able to use this item.
Okay. So when you can't enjoy it, that's when you get the longevity of it.
And that I understand. I understand the science behind that.
But after you open it, it should die relatively soon after.
(01:11):
It should.
And so I don't know.
I was thinking about that the other day, or I was actually thinking about that too when we were
making these like because these are not going to have very long fridge life.
But it's, it tastes a lot better.
So let's get started with this bullshit because this is good.
All right.
So we're going to start with our good old American friend ketchup.
Yes.
(01:31):
Which is super easy to make.
And I bet I would bet that you have everything you need at home right now to make it.
If you follow food, I think you definitely will.
Right.
I think, yeah, like, okay.
So what do we need?
Keater.
All right.
And does everybody know Mary Ella was not too kind on this recipe I found for this.
Well, I just wasn't sure because of what she was not too kind on this.
(01:55):
But I did make it and it was really good.
Yeah.
You're welcome.
All right.
So this is what I did.
You take one 28 ounce can of crushed tomatoes or petit diced.
That's what I used diced in your in your saucepan.
(02:16):
And you were thinking to take I took a tablespoon of tomato paste put in the saucepan.
And also one fourth cup water, one third cup vinegar, three fourth cup brown sugar.
And then here come the spices.
So of course I did a little bit of sea salt.
I did black pepper.
I did powdered onion.
I did powdered garlic.
(02:37):
I did do some celery salt.
I did cayenne pepper and oh, and I did like two little cloves.
All right.
Sorry.
Let it get boiling.
So here's the deal.
It does take about an hour to get this done because we're reducing it.
So you do have to stir it now.
You're going to taste it and it's not going to be incredibly flavorful.
(02:59):
It's going to taste a lot like vinegar and tomatoes, but like don't, don't flavor it
because all this shit is about to concentrate together.
Okay.
So you get everything in there.
You put the seasonings in there.
But if it doesn't taste seasoned enough, just leave it be.
You can always season it later.
All right.
So I let it go for about 45 minutes.
(03:19):
And then what I did is I took this mixture. I did pour it into my blender.
I guess you should let it cool.
I did not.
It's tempered glass.
So I did not throw in the blender, turned on the blender, let it whip around for a
bit and it became very creamy, very smooth, very ketchup, very demure, very mindful.
Oh, don't go there.
(03:40):
I love her.
I know we can, we can get into later how the American government can shut down
a TikTok, but can't give people like fucking healthcare.
I'm sure kids don't get killed at school.
That's not the ability to go to college or buy a home, but that's okay.
We can fucking shut down TikTok anyways.
Orons.
So here's a deal.
(04:01):
I put it back in the saucepan.
It's not how the smooth creamy ketchup and we keep let it going now for one
of the 20 minutes.
At this point though, I am stirring it a little bit more consistently because I
don't want it to burn or stick to the bottom of the pan.
And that's it.
And then I let it cool, put it into a beautiful little glass jar that used to hold
(04:24):
marmalade in it.
I love keeping jars.
I am at that age now where I keep jars.
There's nothing to be ashamed of.
Like they're so useful.
I will never, ever make fun of my immigrant grandparents, God bless their
souls ever again for keeping jars.
A good jar.
You paid for it.
Yeah.
(04:45):
And it gets you out of a glass jar out.
I agree, especially a pretty one like the bull mum.
Right.
You paid for that shit.
It can be fucking smockers.
I'm going to keep that glass jar.
Fucking smockers.
This is your change their name.
That dirty ass sugar fill, but you know, American anyways.
So all right.
(05:05):
Well, listen, I made this too, but I didn't make it as like spiced as you did
because I wanted to kind of make like a true ketchup.
That is a, that's a muddy other spices that a true ketchup.
I want to say that I wanted to make a, what is the word I'm looking for?
Not true, but like just a simple ketchup, right?
So I took my can of the petite diced tomatoes and instead of waiting until it was
(05:26):
hot and it was going to be harder for me to blend it, I blended it right out of
the can in my bullet and I whizzed it in there so it could be nice and smooth.
And then I added a quarter cup of water.
I added a half a cup of sugar and maybe like two tablespoons of brown sugar
altogether, all of it is brown sugar, by the way.
So half a cup and plus two tablespoons of brown sugar, a third of a cup of the,
(05:50):
you know what, Eric, my vinegar of choice is always apple cider.
I can't tell you why because I don't know.
I just kind of enjoy it.
And I think it's like healthier because it has like the mother in it and it's
good for your gut.
So that's why I always buy it.
And you know, it's really cheap, but treat or joe is and it's the good vinegar
the kind with the, with the mother in it.
And then I put in a teaspoon of salt, half a teaspoon of onion powder, half a
(06:13):
teaspoon of garlic powder and about a quarter teaspoon of black pepper.
I mixed it all together in my pan and I just kind of like waited for it to boil
while it was on medium and then I covered it.
And then every 10 minutes I would go ahead and stir it.
And then when I started getting thick, I uncovered it and just like you did,
(06:33):
I stayed there and I stirred it.
And then when I started noticing when I would put my spatula down the center of the,
what is that shit called?
The vessel.
I was the pan.
No, I couldn't remember the word pan.
Okay.
Can you imagine?
Holy shit.
Okay.
So when I noticed that when I was great, my spatula down the center of the pan,
(06:54):
touching the bottom of it, it would kind of form a line.
I knew it was ready.
So I took it out.
I put it in a glass bowl and I covered it with a tea towel and I let it get to room
temperature.
And that was it.
And this should last about three weeks in the refrigerator, which is a pretty good amount of time.
It will last the weeks you think.
Yes.
Yeah.
I like Google did.
That's what Google says you guys.
I mean, again, what can I tell you?
(07:15):
We're here trying new things out.
But I feel like if you're going to make this ketchup, have plans for it.
Oh, yeah.
Absolutely.
You know, have burger nights, have french fries like where you can mix it with like mayo
and make your own little mayo chop or whatever.
People call it the big sauce.
All that jazz.
Like half plans for your ketchup.
This ketchup, I feel like it's a little bit on the sweet side, but I kind of like that.
(07:38):
And it's also thick, which I love.
And like a nice thick ketchup.
Do you like a nice thick other things?
You know what I?
That is true.
I, I, I, Mary Ella.
What?
Show.
I, um, I don't know where you got this.
So I put kind of mine.
So it wasn't sweet, sweet, right.
And I think the little bit of clothes I put in there too.
(08:02):
And also blended it with the clove in there also.
So I am kind of add a little bit of depthness to it.
So I agree.
I actually would have added a little bit more clove next time, but this was really good.
And what I like about it is that one 28 ounce can give enough.
It, at least for me, because I'm not a big catch up person.
I don't use ketchup on everything.
Like, like, I'm very basic when it comes to like, like french fries.
(08:24):
You know what I'm saying?
Like on a burger and I don't eat burgers off there.
I make burgers at least twice a month.
So there you go.
You know, that's like, it makes like any other whole family.
So it makes enough for like that for like french fries, Tata Tata,
it's like something you're going to make.
It'll probably for you.
It'll definitely probably last the, well, Ryan's those ketchup and fucking everything.
So maybe it made about a cup and a quarter at the end of it.
(08:46):
I want to say, yeah, I would say.
Yeah.
Cause I had another little jar I kept from my hemorrhena cherries that I bought.
And I thought the way how you fucking rolled your eyes at me, when I'm,
I'm in the explanation of like, how long it would last and you're like fucking moron.
It's like a cup and a quarter.
Okay.
Like if nobody realized, Mariela is really precise measurements.
(09:07):
I'm like, I don't know.
I threw like a knuckle full of garlic powder and like a, a desk full of onions.
And I know that your meant to my life.
Thank God for me because they, what would they do?
They would be like, I don't know.
I would not even have a recipe.
A handful for Eric, by the way, would be like three handfuls for me.
(09:29):
So you can't even like, he's a giant.
No, she's not wrong.
Yes.
So yeah, we have to be precise with our people.
If we're not going to write these motherfucking recipes down, we should at least tell them, right?
Absolutely.
You know, that's true.
And like my, my hand by the way is a normal size hand.
Okay.
But you know, okay, you know what?
You're like the president of like the lollipop guild.
(09:50):
Okay.
So you're right.
That's like yours are smaller.
My daughter is only an inch shorter than me now.
So yeah, I'm going to be front of the picture forever.
Really?
That is not a difficult accomplishment.
Okay.
Like there is a lot of children that are taller than you.
I know, but she's like a quarter of my age.
So you know, well, yeah.
(10:12):
I stopped growing.
Children are, all right.
No, no, she's beautiful.
But I keep growing.
Anyway, this is catch up.
And I bet you 10 bucks.
Oh, and if you don't have brown sugar, use white sugar.
It's okay.
Yeah.
So like when I was researching, there was recipes that were white sugar
and brown sugar.
I chose brown sugar just because I like it.
(10:33):
We like brown sugar around here.
Right.
I'm a big brown sugar.
Like if you're going to have me choose a sugar, it's going to be brown sugar
any day over white sugar.
So I thought it would get more depth of flavor.
And I think it did.
Oh, and I say you have a can of whole tomatoes.
Okay.
Just put them in your blender.
On the bun, just, just, just blend it up. Say you don't have or you can use a can of tomato sauce
(10:56):
or you can use, you know, like this is a very flexible recipe that you can use.
However you like.
And if you have champagne vinegar in your, any vinegar, it doesn't matter.
It doesn't matter.
Like I have white wine vinegar and I had white vinegar.
I use a white vinegar just because it's cheaper.
Right.
I just wanted to use it.
So because there's a lot of it.
Yeah, that's true.
(11:16):
It always comes in big quantities.
So yeah, like I bet you 10 bucks.
You can make ketchup and if you're going to have people over, how cute?
And I'm going to say like, I'm not just saying because we made it, but there's a big taste difference.
Oh, yeah.
Like it just tastes pure.
It tastes like you taste tomato, which is like, you know, important.
Ryan had made a comment.
(11:36):
That was a funny comment.
And he goes, well, it doesn't look like ketchup.
I'm like, what do you mean?
It has the exact consistency of ketchup is a little bit thicker because I like my
thicker side.
I'd read.
And he goes, well, it's not shiny.
I'm like, right, it's not supposed to be fucking shiny.
It doesn't actually lock in it, baby.
So, um, it's funny, right?
(11:57):
Yes, seriously.
We're so used to seeing food a certain way.
And honestly, that's not the way it really is, which is really a metaphor for all the things we're experiencing as
Americans right now.
We're so used to seeing things a certain way, but really, honestly, it's all a fucking lie.
Exactly.
This is a very political food show, I believe.
We're really morphing into that.
Someone has to, Marty, someone has to.
(12:18):
You can always rely on us to bring you some cool recipes and we'll figure you out.
Yeah, we've got this.
So I guess we're going to make a series with condiments because I love condiments.
Like we've talked to you in the past, the food supply is getting weird as fuck.
All the birds are getting the flu.
Everybody has a cold or everything's $10,000.
So make your own shit at your house.
We're going to have to less fucking money.
(12:39):
What'd you say?
Or it's going to be really expensive.
Yeah, like, we're more expensive.
Yay.
You know, I'm going to put out there a simple fucking Matthew.
Terrible.
You're going to pay for it.
No, aren't the other people going to pay for it?
Oh my God.
He works.
He's going to put their money towards it to make it.
They're so kind.
Fucking idiots.
Because the corporations only have our best interest at heart.
(13:02):
Only and they're going to pay for it, Marty or the other countries are going to pay for it for us.
So because we're so privileged.
Anyway, off our soap box, we love you guys.
We'll be back with another condiment next.
week and we love you. Cardboards. Cardamans?
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