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Alps being Alps, big time today. Alps are so out on today. It's been endless, hasn't it David?

Absolutely endless. Sanjayavade, Leban. We've got about 15K.

I mean, that's what 8 p.m. now. We left kind of just after six. We've done about a couple of

Ks and then we decided. Yeah, yeah, and then at 6.30 you guys have decided you guys jump out,

go in the Brompton's, ride up a few Ks to my jeb, find a restaurant. And now later I've moved about 300 meters.

Then you guys made the kind and generous call, which was required to get like basically carry out

and come back to the car and you go back to the car an hour after you'd left. And yeah, I'd moved 300,

maximum 400 meters at that time. Well, that went quick, didn't it?

Yeah, well, it was, we got, because it wasn't just get to my jeb and go to a restaurant.

It was get to my jeb and go to the restaurant, wasn't it? For all times, like the bistro,

the bistro de mi jeb in the middle of town, which is where I had my birthday last year and you

paid the bill and Lizzie joined us. And I told the roast chicken story that I then had to repeat.

And the podcast the next day. So we were retracing former glories of nostalgia, nostalgia.

We still got a bit though with the F catcher. Yeah, also had last year. That was good.

That was so funny though, Pete, because I went to a little deli. I got random deli to bring,

to get supplies for David to bring them back to the car. And I bought basically a side of pork.

I've got sort of 12 barbecue ribs for David, because I kind of, I kind of see that might hit the spot.

Yeah, it's good. So are they like pre-cooked? They're pre, they wrote, yeah, it's cooked.

But he said you need to put in the oven and he went up to 110 degrees. And I think that's not happening.

So, but I think they'll be fine. I think it'll be fine.

Yeah, they're on the pass of the suit. But then I, so I'd left you, I'd you'd gone off to try and find your favourite for catcher shop in the Alps.

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