What is up, everybody? Welcome to another episode of limited resources. This episode,

number 719. My name is Marshall. I'm going to unlimited resources and join me on the

line all the way from Denver, Colorado. It's Luis, Scott Farguest, Luis. I don't get to

say this to you very often, but good morning. Good morning. Yeah. I dragged you out of bed at 9 a.m.

to record the podcast because our parents are visiting. So yeah, good host. But we've got a good one

this week. We've got one of our Q&A episodes, which we didn't get to do for the last cycle. So I'm

excited to get into this. Our patrons always ask us awesome questions. And by the way, that is how

you can ask us the questions for the Q&A episode is if you're a patron. We put up a post in our

Patreon feed. It's just where we can post asked questions talk to our patrons directly and anybody

who's a patron of the show gets access to it. And we'll put it up where you can you can ask questions.

And for these Q&A episodes, it's very open. You can ask questions about anything. You know,

sometimes people ask questions about magic or strategy, but this can be about anything you want

life stuff, bigger picture stuff, anything food, cooking, pop culture, you know, advice, like whatever

you need. We're going to we're going to give it our best shot in the Q&A episode. And we did

want to say thank you very much to all of our patrons who support us and who asked us questions

on the show this week. We're going to skip the crack a pack because we want to get to as many

of these things as possible. So let's just jump right in Luis. Our first one is from Daniel who says,

I'm a pretty strict vegetarian and could use some extra flavor in my life. I'm interested in your

thoughts on sauces. What do you go to sauces and what makes a good sauce? This good start off

with a food question. I do I do like sauce. So it kind of depends on your spice tolerance. I do a lot

of spicy things because I really like spicy food. I've actually just pickled a bunch of jalapenos I

made. I used a Carolina Reaper's jalapenos and garlic and then pickled them in a little bit of

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