And then when you have a dinner party, you’re ready to make it well and not, like, have your hair on fire while you’re doing it. I think a lot of people find a recipe from, you know ...
I think a lot of people find a recipe from, you know, 1956 from Gourmet magazine, and they say, ‘oh, wouldn’t this be fun to make for a dinner party ... simple and elegant, which I love.