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Well, you're all hums, uh, apricots. Because we talked about this on the last, by the way,

I haven't clear what we were talking about last, so I'm not even going to bother trying

to pick up the track of our conversation. We talked about hums and apricots and here

is one dried and they're absolutely delicious. Very incredible. There's so many things to

say about the Huns that because they were the longest lift people in the world. And, you

know, the Raj, sort of, took over the Huns, which was a sort of a principality kingdom

between Afghanistan and Pakistan, right up at a very high altitude, I think, you know,

15,000 foot upwards. So not many things grow at that altitude. But the things that do grow

things like cherries and apricots, you know, all the things that would grow at a high altitude

in a reasonably warm climate. And the people in the next valley, one side, the next

valley, the other side, don't live nearly as long as the Huns are. And one of the reasons

is that their water is glacial meltwater. So they call it glacial milk. Because as the

glacier spirals down the mountain, it rips the mountainside out. And so the water is full

of minerals, just full of them. So they water the plants with them and so on. And there's

not a lot of wood at that altitude that they want to burn. So they generally cook food

lightly. And that's one of one of the secrets. The other is that the glacial meltwater makes

the food so rich in in a mineral content that a they taste special. Now one of the things

about these apricots is that they grow wild. They haven't been hybridized. We're used

to fruits where you get a bag of plums, a bag of apricots and they all taste the same.

One of these is distinct. Because each one has probably come off a different tree. And

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