Join me in this culinary journey with my mom, Helen Brown, filmed back in 2007 in The Woodlands. In this video, mom aka Helen, with her vibrant personality and humor, shows us how to make Kibbeh bil Sanieh, or baked kibbeh, from start to finish. It’s not just a cooking tutorial; it’s a beautiful snapshot of life, capturing mom in her element. Recently, my wife and I made the recipe (how did it take so long?!), and it was easy and fabulous—our kids loved their first homemade kibbeh! You’ll also catch a few family cameos, making this video a cherished memory for friends and family, and a delicious recipe for anyone who loves Lebanese cuisine.
We baked 2lbs of meat at 350° for about 45 minutes broiling for color at the end. Coupled with the bulgar wheat…it makes a sizable meal for up to 8 people. Lots of leftovers!
Okay. So, today is uh the 25th of February, and we’re going to do 2007, day after dad’s birthday and my birthday and Sido’s birthday and Phyllis’s birthday and NY’s birthday. and we’re going to um have a cooking series starring Helen Brown, who will not provide any recipes to my brother and I because she doesn’t use measurements. So, we’re going to film everything that she cooks and hopefully we’ll be able to learn how to make this food from filming this. So, here we go. Now, don’t fake it. See this? S always wears an apron when she’s cooking. So, come into STO’s kitchen. And of course, STO’s apron is just about everything STO makes. Check it out. What do you see here? That way, it could be that. It’s all there. It’s all here. Welcome. What What are we making today? Today we’re making kibby. We might have a little bit of kibby na. Uh for sure we’re going to have kibby in the which is baked kibby. We’re going to have baked chicken and rice. And we’re going to have Lebanese salata and a little bit of push. Oh wow. So Helen’s got a lot of cooking. Now in STO’s show, you’re going to recognize things that are not familiar, things like typical measurements because Lebanese typical Lebanese people don’t measure. They don’t say we’re going to have a cup of this and a teaspoon of that. They say we’re going to have nitfe. That’s what we’re going to do today. So here’s what we’ve done so far. First thing we’re going to do is we’re going to make the harsh way for the Gibby and the sineigi. So, we’ve chopped up some onions. We’re going to throw those in the pan. How many onions is that? That would be about a half of an onion. A white onion. A what? Doesn’t matter. Any kind of matter. Any kind of onion. Any kind of an onion. Okay, we got a half of an onion in there. We might need more. That’s why I’ve got more over there. Probably going to need more. And then we’re going to throw in some pine nuts. nuts. Are they flavored in any way? Nope. They are just If I can get them open, we’ll put them in there. Pine nuts. See what we got there. Okay. They’re very expensive. So, if you can get them in big uh containers like this, do so. So, we’re going to have a couple handfuls. These are a key ingredient in Lebanese cooking. So, we’re going to throw out two handfuls. That’s for the kib and the s. We’re going to chop up a little bit more onion. And you can just keep the pine nuts in the freezer, right? Keep them in the green. And that ingredient is also going to go in the hushway of the stuffed chicken. So we got two different kinds of hushway going on here. We got the hushway for the kim and the hushway for the chicken. So we’re going to cut up a little bit more onion. These onions can be a little bit stronger because you’re going to cook them. You going to eat them raw. They really shouldn’t be this strong cuz you’ll have bad breath all day long. Not good. You don’t want to stink. because people go around and say, “What’s that?” You don’t want people say that. So, anyways, we’re going to cut up just a few more onions and throw in there. You can chop them up whatever way you want since I’m not a chef. I just do them the hyala way. And the hyala way is those way. Anyway, they get chopped up. Oh, yellow. Yellow. Not just a few more. They can be coarsely chopped because they’re going to cook down anyways. They don’t have to be fancymancy. Now, mind you, I taught this boy that’s taking this picture how to make chicken years ago when he was in college. And I guess he made it for all the people that lived in his house, and I’m guessing it was a big hit. But every time he went to make it again, he had to call set up for the recipe. Who gave him the same name? I have no recollection of ever making chicken. Yeah, you made chicken and rice. I did not make chicken and rice. I made tibuli. No, you made chicken and rice, too. Okay, now we’re going to cook this. No, I’m not wrong. What are you doing? I’m adding olive oil. And you see, I’m not measuring. I’m just covering the top of that. We’re going to sauté the onions and the pine nuts. Okay. Just a little bit till the onions cook through. Oh, that’s the wrong The only way they do that is if you turn on the This is for the chicken and rice or the This is for the kibby. Okay. This is for the kibby. We’re going to save this. Actually, while that’s starting to cook, we’re going to cut this up and little pieces. Okay, get the skin off. Get the other big onion. We’re going to do things in stages here. So, folks, the the theme at this point is onions, onions, onions. Yeah. Onions, garlic, and onions and olive oil. That’s why thanks god Lebanese people are very healthy people cuz we eat lots of garlic, lots of onions. We may not smell the best, but we don’t eat. We stink. As Sitha used to say, we stink. Okay. Dean Hillary had been how old yesterday? Let’s see. Wow. Yes. And I’m sure she’s up there right now telling me, “Helen, did you wash her hands?” Helen, don’t do that. I don’t like the way you do that. But that’s okay, ma. We’re doing the best that we can. Not like not like nothing like sila. Now we don’t have a grinder. So we like the old people did. So we’re going to take a blender and we’re going to chop up these onions till they’re almost like mush cuz this is what we’re going to add to the kibby when we mix the kibby up. So put a few ice cubes in there. Really a little bit of water. Ice cubes. So how many onions is that? Is that another one and a half? One and a half. and we got quite a bit of meat. We got about 4 lb of meat. We’re going to be four lbs of meat for one and a half onions. You figure it out, folks. I don’t know what to say about that. Well, if you like, you can add more onions, but what’s the point? Add a little bit of water. Just a splash of awa to the mix there. Okay. Okay. Move that out of the way. And put this on the quez an art. see if it works. This is not Rachel Ray, folks. This is Helen Brown, who has a problem with her utensils. I don’t know how Rachel does it. Everything works in Rachel’s kitchen. Everything would work in my kitchen if I cooked. Not cooking anymore. There we go. Okay, we got some sautéing happening here as we speak. That’s correct. Light sauté. Light sautéing. Also, folks, what might help you is a book that was given to me years ago. Lebanese cooking. And this is exactly what we’re making today. Well, I’m turning the camera off now. Yeah. Show’s over, folks. I’ll take that one. Okay. Mixing this a bit. If you guys could smell this already sauté that in the meantime turn this thing on and we are going to the reason for the ice cubes is because you if when you’re working with raw meat, you want the meat not to get dark and you want it to stay nice and red, which is raw, right? And the meat looks good today. We must have a little bit of um Now, you see how that’s gotten? Yeah. Kind of milky looking, silky looking. Make sure that the ice cubes are uh looks good. Oh, wait a minute. That didn’t cook at all. But we’ll try it again. Okay. And Sith’s also going to show you how to clean things and make your life a little clean. Okay. Turn that off. That’s ready to go for the gaday. And now we’re going to be stirring this. Now, ordinarily in the olden days, people would go to the butcher shop, pick out their meat, bring it home, clean it, and grind it themselves. Now, you can’t do that. Well, you can find a but you can’t go to the packing houses. So, you have to find the leanest possible meat, right? like 85 or 90 or what? Um, here we have 9307. 9307. Okay. So, as you can see, there’s very little fat in this. Very little. So, we might uh about a pound or what? This is about a pound. So, we’re going to take about a pound of this. Save a little bit of this for the hushway for the other hushway. And we’re going to wait until this cooks. Now, see how the onions are getting almost see-throughy? Whoop. And then they fly all over when you get them out of the other stove. There you go. So, the onions being almost see-throughy means what? Um, there is a term for that, but STO doesn’t know the term, mind you, STO is not Rachel Ray. SiTo does not go to the refrigerator and do this. Today, we’re going to be cooking blah blah blah. Pulls out all this stuff and has it in her arms and then throws it. And I’m like, where the hell she get all that stuff? Cuz it takes a while to think, especially when Sith’s hung over. There you go. Sitha went to Flemings last night and then martinis 2 last night and then martinis one last night. Yes. Yes. And she had a concoction. So she’s cooking with just a bit of a hangover. And if Sitho, the real Sith were here, she’d say, “I like a shamus.” But she’s not. Okay, we’re cooking these onions up. All right, got that onion done. Now, we’re going to take out of the refrigerator. This is the cracked wheat. Okay, so we’re going to mix. Where did that come from? This came from the store. Where did Did you just buy it and it looked like that? No, it came I’ll show you how it came. Go get the packaging. See, this this is what this is where the Helen seal becomes irritating because this already existed and she did not show me how to do this. So now we have to figure out how to do this by ourselves apparently. We’ll see. You can go to Whole Foods Market. You can go to HP. So it does look like that. Yeah, it looks like this. But what you do with it is you see how fine it is there? Yeah. Okay. After you put it in water and soak it. If you put two cups of this in here, it will blow up to four cups because you are soaking it overnight. Got it. Okay. So that has to happen overnight. So, well, it doesn’t have to happen overnight. Preferably an overnight. When it gets soaked up, when the wheat gets soaked, then it’s time to use. When it gets to a consistency, this is the product that you put in tibuli. A little bit of tibuli, a little bit of tuli. This is the bular wheat right here. And it comes in different um comes in fine, medium, and coarse. I always get the medium because the medium you can use in kibby na, you can use it in cook kibby. Okay? And you can also use it in the fine meat for tibuli or no actually sitto. Well, it doesn’t matter because you can use less of it. Okay. Because in tibuli you want less boru and more uh parsley and green onions and tomatoes. And you keep that in the freezer too, right? I keep that in the refrigerator. This does not have to go. It doesn’t ever go bad. But sometimes I put this in the freezer if I make too much of it. I’ll put this in the freezer and thaw it out and use it when I want to make a little bit of kib. And that doesn’t go bad that way. No, it does not. So, you use two cups of wheat because we’re making a big tray. Four lbs of meat. Two cups of wheat. And then how much water did you put in? Um, probably a couple cups of water. Okay, that’s going to be the trick. All right. If there was what you see here was half of this. So if the bular weed came up to the bowl, came up to this part of the bowl, then you would go up to about that part of the bowl with the water and see how it doubled in size. Okay. Okay. So just cover it. Okay. Got it. Soaked it in. Okay. Okay. See how nice this is looking? Yeah. Looks good. Smelling good, too. Stop the camera a minute. I got to go put in softener. We’re going to cook the meat to put inside the kitty cookies. Okay. So, just take about a handful that man where it happens. This is the magic. We’re going to save that little bit right there for the hushway of the chicken. Okay. We don’t like a lot of meat in the hushway of the chicken. At least my family does if they prefer more rice. So now we’re going to take salt. And I always use either coarse kosher salt or sea salt. We add salt to this. Okay. I know this looks like a lot, but it really isn’t cuz I’m not a salt person as Mark will tell you. We add pepper. And as you can see, we’re not measuring. We’re just sort of putting there. And if Mark brings the camera over, he’ll show you. That’s how much we have on there. And it’s and it’s really not very much. I always feel like people need to add salt. Salt is not good for you anyway. That’s probably the worst thing you can put in your mouth other than fat. It’s worse than fat, actually. So, we got that. And to make it Lebanese, this is the key ingredient to making things lemon. Cinnamon. really cinnamon. So we do watch this. This is when I say a pinch. Okay, that’s it. That’s a pinch. Got it. Titch, as many would say. So now we cook this up. Mix this all up together. Make a nice little harsh way. And if we feel like we need more meat, then we’ll just use the rest of that and have less for the kitties. Also, we’re going to be putting this into a This is the new modern Sitho way of doing things cuz Sitho doesn’t like to wash pots and pans. She likes to enjoy her family. So, we’re going to put it in a throwaway aluminum pan. We call that a s. Okay, that’s why it’s called kib. Oh, there we go. I didn’t know that. S means a tray. So, that’s what we’re going to be cooking it in is a tray. smelling really good. My though my mom would probably not have thought of that years ago cuz she always liked to wash dishes. Therapeutic. Yeah. Whatever. Okay. So, see how that’s cooking? Yep. Okay. Let that cooking. Bite. I’m looking at the pan. We’re going to use I need a vegetable. We’re going to be using these and maybe uh we’ll have enough to make two of these. Okay, cool. 4 lbs of meat. We might have enough to make two of these depending on whether or not um people want if if we have just a little bit of kibby na or not, but and even if we make just one, I always keep put two trays under it because sometimes these are so flimsy, right, that when you cut through them Yeah. Ask Mark. Mark knows all about that. Yep. I’ve seen that, haven’t he? Uh-huh. Our meat is turning brown. It’s cooking. So, just low low heat sauté. No, not really. I got it on pretty high. Medium high. Yep. I’m thinking I might add the rest of that cuz that’s not going to go very far. So, we’re just going to go ahead and add the rest of that for the hushway. We’ll take a little bit out of the other one. Add just a little bit more salt. So, we have um Danny and the kids coming over, Pete coming over, Nancy coming over. There’s going to be about nine people eating this tonight or so. No more cinnamon. Don’t need any more cinnamon. So, we’re cooking that and we’re going to let that cook for a while. Okay. So, we’ll turn the heat down a little bit. Maybe to about a seven. That would be like a medium or medium high on your stove if you have um electric stove. So, medium medium high heat if you have a gas stove. Got it. Flame. All right. Now, we’re going to go to get the other meat to make your kibi. Usually, I have the butcher cut the meat up for me. They don’t do that anymore, so you have to find the leanest you can. Um, so we’ve got about 5 lbs of meat here, which will be fine, but we’re going to take a little bit of that and put it aside for the hush weight for the of the chicken. Got it. Drink a little bit of it, which is like drinking wine when you’re Italian. Adds that gives your food a little bit more flavor. Just kidding. Actually, this is one of Sito’s balls right here. Wow. This is an original Sith ball. Let’s see that. Just a plastic cheap plastic bowl. But it did the job. Did the job we need it to do? And you know what? I might have I might The one I really want to use I think is outside. It’s the big lucking. We call that a lucking. See, keep your eye on this so you can see how that’s developing. I’ll go outside. Just about done, people. All right. Now, look at this. We’re going to be cooking this. You see there’s a little bit of liquid in here. Uhhuh. We’re going to cook this until all the liquid is gone. So, you can forget about this for a while. Okay. We’ll turn this down while we do other things. These are tips that you will only find right here on Cooking with Sith. That’s right. And now Sitha has to stop to take her vitamin pills cuz she’s losing her strength. Okay. And shrinking. And shrinking. She will be smaller by the end of the show. Well, actually, it’ll be bigger because I’ll be eating all the food. Also, we need to get the spray for the bottom of the pans. Very important. I’m so glad Sitho, the original Sith, so glad they discovered this before Sith stopped cooking because this is a very important thing. Sith used to call this BM. We’re using the same meat. Okay. About 90 to 90 90 or higher in fat. Oh, what I just did. You’re not supposed to do that. What did you spray that with? Just can obviously not. You know what? We’ll use a little bit of that. Makes me want to eat some of this raw. If you get to witness this, folks, she’ll eat the hamburger meat. Take off this layer for the hashwa here. since that’s the layer that touched this. This is great meat though, you guys. It’s very good meat. My mother would not have liked it, but um by the same token, it’s very good. One thing I had to do when you’re cooking Lebanese food is you don’t like my mother and I guess all the old-timers used to do this including myself. You stop and clean stuff in in between, but you really don’t have time to do that. So, you just dump and go and then you clean later. Now, we’ve got three packages in there. Two and a half packages. So, we’re going to take a little bit of this. About three pounds of meat then or what? Well, no. We’re going to dump it all in there, but I’m just going to start mixing some stuff in here. But that’s a total of 4 lbs of meat that we just brought out of the Yeah. Okay. And there’s the bular wheat she’s adding right now. See, there’s still a little bit of moisture in there. So, I probably added more water to it than I needed to. So, don’t add that. Just Just squeeze it out. Got it. Okay. Yep. And the other thing that I need are the onions. And how is our hushway coming along? It’s still got a little bit of liquid in it, so that’s okay. Now we’re going to take all of this. Wow, that is pretty awesome. Dicions onions. Keeping cold with the ice to keep the meat preserve the color. Right. Very good. Got it. Because onions have a tendency to discolor meat, believe it or not. And I’ll show you how. Another cooking fact that you’ll only find here on Cooking with Sith. That’s right. Okay. Okay. Okay. So, he’s not right-handed. And as you can see, neither is Barack Obama. I didn’t know that. I noticed it in a picture where he’s signing an autograph. I think he’s multidextrous. Multi. We call him ambidextrous. Okay. We’ll have to bring him over. No, he’s an Arban. Okay. This is a Lebanese cooking show, so that would be an Arban. Now, what uh since we’re going to use quite a bit of salt instead of draining the salt shaker, we are going to get the box of salt. Why wouldn’t we? That looks like this. Okay. Mhm. And we’re going to just pour salt in there. As you can see, does not measure it. Let’s get a look at this. She’s she’s going by the seat of her pants. So, right now you see meat, smushed onions, bulgar wheat, and that’s it. Right. Yep. Okay. Now, we’re going to put a little bit of a lot of pepper in there. Okay. Actually, we’ll just go ahead and use white pepper since it’s here. You can use black pepper if you want, but we’ve got it here. Did you see what we did there? Just a little bit of white pepper. Okay. No cinnamon in that. So, how’s our meat doing over here, Mark? Come on over here and take a look at it. See, it’s almost The moisture is just about gone. Moisture is just about gone. And we got it on. And we’re going to start to mix. Oh boy, this is cold. So, sit. Those hands are freezing. Oh boy. Actually, in the fridge, the onions were cooked with ice. This meat looks fabulous. So, I think we’re going to have to have a little bit of kib90. Don’t you? Why wouldn’t I? Okay, now we need to have put more of this in. So, we’re going to go ahead and use the rest of this cuz we got lots of meat here. rest of that in. And you know, I’m notice I’m squeezing it because we don’t need all that liquid to go in there. Okay. Everything is cold. You can’t have things that are at room temperature because it makes the meat icky. Makes the meat turn dark. So, everything has to be cold, especially if you’re going to serve the meat raw. There’s nothing worse than an unattractive Kibby naive folks. That’s right. It makes you sick. Okay, so we got most of that. Throw that in the sink. We like dead sexy kibby over here. That’s right. Okay, now all of our ingredients are in here. And it’s almost like making meatloaf. Kibby is for all you rednecks out there. It’s almost like meatloaf. Well, kibby is a staple. Like pasta is to Italians. Kibby is to Lebanese people. So like Italians have pasta every Sunday. Years ago, the original situ before her, we always had some sort of kibby on Sunday. It would either be raw kibby or kibby nai. We’d have kibby in the sini, which is what I’m making today. The other kibby, and Mark can point it out, is on the back of that book. Mark, do you want to flip that book over? Are the kibby balls that Mark and Deanie Turn turn the book around? Turning the book around. And there they are. Right. There they are. But this Sith can’t make those cuz she her finger her fingers don’t work like that. And as Sitho says, you don’t want to mix this too long. Man, this is looking really good. All right. We might have to have a little taste test here. Might have to have a little taste test. No. Need salt. Need salt. Okay, Mark’s going to have to put the camera down and put pour some salt into those hands. Where’s the salt? Right there. That’s good. This is kosher salt, people. We’re using kosher salt and Lebanese food. I don’t know about that. That’s using yahoot salt and Lebanese food. Why can’t we all just give this? This is a gesture to all of the Yehuda out there who eat Gibby anyways, but it doesn’t matter. All right. Are you ready, Mark? Sure. Hang on, folks. Let’s have a little taste of this. Tell me if it needs This is what it’s all about. Is it good? Does it need more salt? No, I don’t think so. Okay, good stuff. Good. Perfect. Perfect amount of onions, perfect amount of salt. Perfect. So, we’re going to take one layer of this And we’re going to flatten it out in the tray. Okay. Cool. Just like that. So, is this the exact kibby that you do make kibby balls with? It is. It’s a basic recipe. You just need to learn how to shape it. Yeah. And then how do you cook it the same way? No, you have to fry it inside it, right? Oh, you put that hushway inside of it. See, you hollow it out. It’s really an art to make those kibby balls. And Auntie Kia used to make I’m going to I’m going to potato kibby balls, which were called kibby deas. Good. Wow. Those were awesome. That That was my favorite. Kibbyas. That’s what they call that. I don’t think I’ve ever had it. I think you have. Okay. So now we have a layer of this, which is probably about 1/2 of an inch. So we’re going to have way too much kibby here. Good. No such thing as too much kibby, people. Kibby can travel. It goes to Austin. It goes to the woodlands. It Okay, let’s see about this. Now, check this out. See this? Yeah. Done. Wow. No more liquid. No. No liquid. Moisture free. No liquid. So, let’s see if we have enough to make maybe that a small one that we can freeze. Just put a little bit of this in here. Just cover the top of it. That’s all. Right. That’s right. And then we’re going to put another layer of kitty on top of this. Oh, wow. This is really cool. Then we’re going to make a little tray cuz we’ll have enough to make a little one that I can freeze. Cuz if you do that, then you don’t have to go through all of this. Okay. So, we’ll save this over here. Okay. Now, here’s what we’re going to do. Now, we’re going to take this, make it’s almost like putting a puzzle together. You’re going to take this about about the same thickness as what’s on the bottom and going put it on the top. Okay. Like that. Got it. Wow. Pretty cool. And you got to do it this way because if you don’t if you do it the other way where you just plop it on there, then the meat is going to catch on to it. We don’t want that to happen. Actually, we need to move that meat over. We got too much in one spot here. Okay. Then we smooth this out after we’re done. See how that works? Mhm. A little bit more right in there. Right there. Now, Mark, why don’t you get me an ice cube, please? One ice cube. Always remember, you want your hands to be cold. Oh, interesting. That’s why you’re doing that. Look at that. She’s winging her hand with the ice cube. Smooth out the kibby. Smooth it out with the ice cube, too. Little tips and tricks that when you’re dealing with raw meat, you have to be really careful because of the ecoli. Okay, so those wet in our hands. That looks so good. How many pounds of meat do you think that is? Which would be a size that Oh, I don’t know. Those are less than for nine would make 3 lb maybe. Uh yeah, cuz there’s about 2 lbs left. Okay. To make a little one. And you’re going to have very little kabini left, which is okay because this meat really does it shouldn’t even have it should have maybe 2% fat if fat in it. So you don’t want to eat too much fat. Okay, we’ll finish with this. We’ll show you how to cut this to get it ready for baking and then I’ll make the other one here shortly. The bottom. Don’t use a sharp knife. So, we’re going to take a any knife, a non serrated knife like these, okay? And you’re going to go diagonally. You’re going to start diagonally from one corner, okay? To the other like this. Okay. Yep. Cool. Does this look familiar, Mark? That looks familiar. Okay. Okay. And then we have two trays. Remember, since we’re not dealing with a stainless steel tray, this could make little puncture. So, we don’t when we get to the bottom, we’re not actually slicing big time here. Okay, now we’re going to go the opposite way from one corner to the other. We’re going to make little diamond shapes on the kibby. Okay. And then we’re going to complete cut kibby. Okay. All right. Now make little holes in the top of your kibby. Oh, look at this. Okay. Just like that. Drizzle holes. Is this a joke? It’s not. Poking holes in the kibby. Poking holes in the kibby. All right. And this is in my way. We’re going to take olive oil. again. And we’re going to This is how we cook the kitties. Cool. Wow. Okay. Drizzle olive oil on the top. And since we’re out of olive oil, we got to go get some more. Is that enough or? No, it’s not enough. We’re leaving that alone. And we’ll do that when that when we go to cook that. Then we’re going to take butter. Did you buy butter? Yeah. Good boy. We’re going to take little shot bays of butter and plop them on top. Wow. All of you health nuts out there, this is about the only fattening thing we’ve been using in the entire process. Not really. Yeah. Yeah, it is. But I don’t use that much of it. That’s what makes it good. Okay. That makes it brown and hot. What is the oven temperature? Well, let’s put nothing. We’re going to put the chicken in. We’re going to put Yeah. You always You cook it without anything on top. So, when we put the chicken in, we’ll do that. Now, we’re going to get the bread. We’re gonna get this ready to freeze. How we do that is try to get some plastic coated freezer paper cuz you don’t want you don’t want the food that we’re not going to be in. We’re on 425 and there’s a preview of what is to come. Get nice and crusty until it’s done. Come on. You can’t do that. At least a couple at least a couple hours. Really? Unfortunately. At least. Well, the more you have in the oven, the longer it takes to cook. So, but if it was just the kitty, hold on. If it was just the kibby, probably about an hour, hour and a half. Okay. The finished part. very Helen’s finished. It’s been fun working with you today. Come back and see me again on another day and we’ll cook and we’ll cook and we’ll cook by All right, here it is. You have 15 seconds, folks. Okay, here we have the baked Lebanese chicken. Woohoo. Ziki that has shrunk up. Nice. But it’s some harm. Say that’s all folks. That’s all folks. That’s all folks. Say that’s all folks. Don’t That’s it. All right. That is it. Enough.