text:  method, right? We're using simple techniques, simple flavors that are, you know, I guess simple is kind of the wrong word for it because they are so complex, but they're not complex because you're adding anything to it. They're complex because that is the flavor of the south of France. And so for these ades, which is not something that they're called in France. That's my own little take, right? Everything's called its name. So tapenade, anchois, poivronade, tomatade, like all of these things. But