Meeting Transcript

Now, we've got this and we can put a lid on it. Okay. Some people have said that you and I ought to put a lid on it. But this one lost the top. The uh holder. Okay, so we're gonna do that. So this is my lid. Okay. I love this about chefs. You know, my my sister-in-law, chef Nancy Hayter, not an official chef, but oh yeah, she is. Yeah, she is, you're right. But the you two are always so innovative. If something's not working, like the the handles come off the the lid, you come up with something like this. Yeah, I mean, you gotta you gotta do what you gotta do. Now, something else. You see these vegetables. What would be good to do with them? Hmm, I would definitely wanna do again. I like noodles a lot. Yes. And toss it in there when this is almost done. So how long are we gonna leave this under here? Well, until it's done to our liking. And that's easy. Yeah, and what I'm thinking is your liking is you'll be able to start seeing the seeds more. Mm-hmm. When those start to become a little more translucent, I think. Yes. When the Yeah, exactly. And why you want to cut everything the same way. Got it. Because if you don't, you're gonna have some that are raw and some that are floppy doobie. Well, I think that your assistant tried