BORDERLINE SALTY

On this episode, hosts Rick Martinez and Carla Lalli Music give guidance on grit-free mussels and clams, tips on making tender corn tortillas, and suggestions on how to cherish expensive, but delicious, caviar.

And this week on No, Thank You, Please, Rick and Carla remind us why tomatoes, especially this time of year, are worth a try.

This week’s recipe book:

As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 

Find us on Instagram @borderlinesalty

Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 

If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 

You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com

EPISODE TRANSCRIPTION

Rick Martinez: Hi. I'm Rick Martinez. I'm a cookbook author, video host, and I love taking two showers a day. 

Carla Lalli Music: I'm Carla Lalli Music. I'm also a cookbook author, video host, and I'm already sad that summer is over. 

Rick Martinez: Oh, Carla, say it's not so. What is the official date of summer's end for you? 

Carla Lalli Music: I mean, by the 4th of July weekend, you're really just hadn't for that finish line, and every day is getting a little bit shorter. 

Rick Martinez: This is why I moved to Mexico. 

Carla Lalli Music: Rick and I have been solving and laughing our way through food problems together for more than a decade in test kitchens, in videos and magazines. 

Rick Martinez: And now we're doing it here on Borderline Salty, the show where we take your calls, boost your confidence, and make you a better, smarter, happier cook just like us. 

Carla Lalli Music: Today we've got advice on sandy muscles, the worst, making homemade tortilla, the best, and we'll even settle a food debate for one of our callers. But before we get into it, I want to share that this week's segment of Tell Me Something Good is brought to you by the Sonos Move, a powerful and portable smart speaker for listening all around your home and beyond. Soundtrack Your Summer with Sonos. Discover Move plus other speakers and soundbars at Sonos.com. Okay, Rick. Now tell me what's good. 

Rick Martinez: Okay, Carla, I know you're going to love this. So for those that may not know, Carla and I are both very big fans of Cheetos. Yes, that's right. 

Carla Lalli Music: Love a Cheeto. 

Rick Martinez: Love a Cheeto. So I have to admit something. I am not normally given to basically trying new flavors of chips that I love in the U.S. So I'm a big fan of nacho cheese flavored Doritos and Cheetos and cheese puffs. And there's something pretty crazy, funky flavors here. Anyway, I decided I needed a Cheeto, and I was going to, like, just try it, see what it's all about. So the common flavor here of Cheeto is very different. It's a milder cheese. It's not quite as sharp as the one in the U.S. It's a little bit weirdly creamier in some weird way. But it has this really delicious, kind of subtle, smoky hatch chili type flavor. 

Carla Lalli Music: Nice. 

Rick Martinez: Not super, super spicy, not like flaming Cheeto, but it's just really, really good, to be honest. It's almost like taking a Cheeto from the U.S. and dipping it in a bowl of chili con queso. It's that good. 

Carla Lalli Music: Sign me up. Is this crunchy or puffy? 

Rick Martinez: Crunchy. You know, I haven't seen that many puffs here, but, you know.

Carla Lalli Music: Crunchy all the way. Yeah. Yeah. I'm still on the search for the flaming, hot, puffy Cheeto. Oh, because it was like a rare, you know, limited release thing. And I've seen videos of people eating them, and they're impossible to find. So you could make a lot of money with these, like, rare book of Cheetos. It's like you start shipping these back to the U.S. or making videos where you sample all the flavors that we can’t get, and people would probably lose their minds. 

Rick Martinez: Yeah. So, Carla, now you tell me something good. 

Carla Lalli Music: Well, I had a very big first recently after, you know, sort of spending the two years of the pandemic, watching every single franchise of the Below Deck empire below deck sailing yacht below deck med below deck. Down under below deck. Everything of below deck, I finally had my very first espresso martini. 

Rick Martinez: Whoa. 

Carla Lalli Music: Yeah, because they drink them all the time on below deck. Every time the crew goes out, they order eight espresso martinis to kick off, to kick off the night. And I just never had one. And I love coffee, liquor, I love black Russians. I love a white Russian, I love coffee, I love espresso. So it just seemed like this is something I'm going to love. I just didn't have the cojones to order one because I thought it was, like, kind of, I don't know, just, like, silly. Or that the bartender would make fun of me or something like that. But on Sunday, Fernando and I drove to Connecticut, then drove back to the city and got back around 2:30 p.m. And we're both hungry. And I was like, Let's go out for lunch. And I was like, I just I'm trying to figure out my first move here and I don't know if I want a cocktail or an iced coffee. And then I was like, Wait a minute, there's a drink that combines these two things, and that drink is an espresso martini. And the restaurant that we went to, it was actually on their like house cocktail menu. 

Rick Martinez: Wow. 

Carla Lalli Music: So I felt empowered. You know, it's like they want me to order this. 

Rick Martinez: Yeah. So, wait, what effect did it have? Like, were you, like, pumped and loosened up all at the same time? 

Carla Lalli Music: Yeah, you get, like, a little buzz from the coffee, and then you're getting, like, the little buzz from the vodka and the coffee liquor. I don't know if it, like, did what it's supposed to do in terms of that, like going out with the crew for a party. Because after lunch we came back to the house and I promptly fell asleep on the couch for 3 hours, so. 

Rick Martinez: Yeah, yeah, yeah. I always felt like coffee drinks, never really did what they needed to do. Like, I just feel like I'm going to have, like, my cold brew or my shot of espresso. 

Carla Lalli Music: Yeah. 

Rick Martinez: And then I'll have, like, a vodka tonic or something like that. 

Carla Lalli Music: Yeah. It's almost like they cancel each other out, but maybe because I only had one, you know. 

Rick Martinez: Maybe if you had had eight. 

Carla Lalli Music: Yeah. Like in the Red Bull and vodka years. Not that I experienced them, but like you would drink that all night and then you would hallucinate. 

Rick Martinez: Oh, youth. 

Carla Lalli Music: Anyway, if you're ever at [phonetic} Leo Saturday in Williamsburg, order the espresso martini because they make it beautifully. 

Rick Martinez: Carla, I think I'm ready for some listener questions. 

Caller 1: Hey, Rick and Carla, this is Thane. I live out on Long Island and I am lucky enough to have a lot of fresh mussels on the beach. And so I like to collect them, but I always have the problem. How the hell do you get the sand out of them? I have tried soaking them. I have done saltwater and no matter what I do, they end up gritty and my friends are sitting there crunching on sand and I'm just at my wits end. Please help me. I love you both.  

Rick Martinez: Oh, Thane.

Carla Lalli Music: The plight of the wild mussel forager. He toils and toils. 

Rick Martinez: To no avail. Oh, well, we have solutions for you, Thane. I have not had the pleasure of, like, harvesting my own mussels from rocks or but on the hall of a ship. But because I live here on the ocean, a lot of the mussels we get are harvested from local rocks. And so what I've ended up doing is I actually soak them in salted water, which I know, Thane, you said that you do. I end up doing it several times, so minimally, like three times, maybe four or five times. So basically I just put a lot of salt in a bowl of cold water. Add the mussels, toss them together, get the salt to dissolve, let them sit in the refrigerator, preferably over ice if you're in a warm climate like I am, and then pull them out after about an hour, drain the water and do the process again. And, and you'll see the amount of sediment that is being expelled by the muscles. And I also use a glass bowl. So literally just lift the glass bowl over your head. Look at, see how much sand and sediment are at the bottom. And then if there's a lot, you just keep doing that until you don't see anything else and then they should be good to go. 

Carla Lalli Music: Yeah, I think that's a great method. I mean, this is very similar to how to purge clams and scrub clams. I like to start with a brand new green scrubby or a really firm natural bristle brush, and I just put the muscles in a bowl under gently running water, kind of picking each one up and, you know, sort of holding each one under that running water. You have to scrub front side backside and then especially get into the area around the hinge, then move that into a colander, then rinse them, you know. But sometimes it's just not perfect. So if the muscles have been very gritty and, you know, from washing them by hand and purging them, that there is a good amount of sediment. What I would do is steam them open in like a flavorful liquid, but not go crazy with a lot of aromatics, some maybe leek, shallot, garlic, a splash of wine, some water. Open the mussels up and then actually pull the meat out of the shell. You'll be able to tell how gritty things are when you actually touch them and then take that cooking liquid and strain it through a fine mesh strainer or a coffee filter, you know, put into a regular sieve. And that way, any grit that came off of them during the cooking process that maybe came off the shell, you're not going to end up with that in the liquid. And then you might have to, like, give the mussels a little swishy swish. And some, like Rick said, some salted water after the way you might swish around steamer clam, which we get a lot in the northeast that are very sandy, too. Once they're open, they kind of get a little dip in some salted water to wash off any grit that's left and then, you know, put them back in the liquid that they created when they opened. 

Rick Martinez: But the upshot is, is like even, you know, going through this process, they're going to be so incredibly flavorful that swishing them in a little bit of water to purge any remnants of the grit is not going to take any flavor away. There's going to be really incredibly delicious and sand free.  

Carla Lalli Music: Yeah, and like they were also free. 

Rick Martinez: Exactly. 

Carla Lalli Music: They're wild, they're foraged. You just have to put a little labor into them. 

Rick Martinez: And also just put your friends to work, like buy a package of six scrubbies and invite your friends over, open up some wine and go, you know what you want dinner? Scrub. 

Carla Lalli Music: Exactly. 

Rick Martinez: Hello, caller, you're on the line with Rick and Carla. 

Caller 2: Hi, Rick and Carla. My name is Sasha, and I'd love to learn more about caviar. It's a world that I know nothing about, but I'm really interested in exploring, specifically looking for what are some good caviar that are, like, less than $100 an ounce, how to find caviar that are sustainably farmed. I know sometimes the production of caviar can be really cool and some interesting ways to serve it beyond, you know, just some like a potato blini. Would love your advice. Thanks for your help. 

Carla Lalli Music: Yeah. Caviar is expensive. It's kind of one of its defining characteristics. 

Rick Martinez: But it's so worth it. 

Carla Lalli Music: I know. I truly. I love caviar. And, you know, the price is definitely a sign of how difficult it is to produce, you know, both from the fishing to the processing to the brining to the packing. And it's extremely perishable. So it is one of those things that it being expensive is kind of a mark of quality. There are a couple black caviars I don't know if you've had the back or the paddlefish caviar that are black caviars. They're not great, they're kind of muddy. The eggs are kind of small, you know, they don't pop. So I worry that substituting a less expensive product is not going to give you that, like, caviar is a treat payoff. 

Rick Martinez: Right, I mean, I think that's a part of the experience of it. I recognize that they're super expensive. I also very infrequently have them. But when I do, it's a special occasion and it's a treat. If you think about truffles, for example, right? It's again the same thing. They're difficult to forage. 

Carla Lalli Music: They're rare.

Rick Martinez: They’re rare, they only grow in certain locations under specific conditions. But they also have a very distinctive flavor that sets them apart from any other fungus. Right. And so to me, I would rather have that one caviar experience once a year or once every two years and enjoy it and create this whole moment and memory around it. Then to try and find something that's going to be lackluster, as you said, maybe it's muddy, maybe it's not as good. I'm going to spring for the thing that's going to make me really, really happy and then hold on to that memory. 

Carla Lalli Music: I mean, I basically have the exact same relationship to this luxury item that, you know, sometimes you're lucky enough to have somebody else picking up the check and experience it in a restaurant. But the one time that I serve it at home is on Christmas Day. Every year for Christmas Day, we do a big bagel brunch and Russ and Daughters’ bagels and fresh cream cheese. And what I usually do is I will, you know, depending on how well the year had gone, I'll buy as much of the real caviar as I can budget for. And then on the side, or in addition, I will also get French trout roe, which I really love, has like a great snappy pop to it. It's not as salty as salmon roe. The eggs are nice and small they’re this beautiful color orange. And that is like a fraction of the price. So I can get a really big can of it. And it looks like opulence. It looks like indulgence. It looks like a really big treat. It makes you feel like you're just having that like what you said once a year, special indulgence and, you know, eating it on a bagel as opposed to a blini. I can vouch for.

Rick Martinez: Yeah. Yeah. I mean, really, I mean, you could put it on the tire and it would be delicious. 

Carla Lalli Music: Yeah. As we say to my sugar addicted son, it wouldn't be a treat if you got to have it every day. And I would apply that same thinking to caviar. Wait for the special occasion. New Year's Eve, your birthday, someone else's birthday, Christmas, Hanukkah, and then go for it. The rest of the year, you know, chicken, eggs. 

Rick Martinez: Womp womp.

Carla Lalli Music: All right, caller, what do you got? 

Caller 3: Hi, Carla and Rick, this is Emily calling from Toronto. So I describe rich food as something that's fairly fatty, heavy puddings, kind of creamy, like a rich pasta sauce. Whereas my friends would prioritize how sweet something is in its eligibility being described as something rich. So they would not describe a party as rich and like an Alfredo or some kind of like creamy sauce, no they don’t think as rich. So my question for you guys is, how do you guys define something that is rich and help me please win this debate? Because I really feel like I'm kind of right. 

Rick Martinez: I think I'm in Emily's camp. I would describe rich foods as being full of fat. And, you know, whether that's cream, butter, olive oil or animal fat. But to me, the richness is really, it's that kind of stick to your bones property. It can be a rich dessert, certainly full of cream and butter, but also like a rich sauce or stew or gravy. Yeah. But yeah, I don't really think of it in terms of sweetness. 

Carla Lalli Music: No, to me, richness is anything on the palate that you can't get a break from. So those fatty flavors really coat your palate. And I guess there is a sweetness to some dairy fat. But I also think of, like, flourless chocolate cake as being very rich, because, again, there's kind of no break from what that one singular flavor is, which will have a lot of dairy fat in it, but also the chocolate, that bittersweet flavor. It's just a lot.

Rick Martinez: You know, you can have a rich dessert that's very sweet. But I wouldn't eat a ripe summer peach that is like just dripping with sweet juices and say this is a rich peach. 

Carla Lalli Music: Right.

Rick Martinez: Because it's not, as you said, lingering on my palate. It's not coating my palate. There's a lot of juice, but it's a very momentary sweetness that once I've swallowed, it's gone. And then I go in for another bite. 

Carla Lalli Music: Right, yeah. So I love being a debate settler and a tie breaker. And in this case, we can just give it to Emily. She's, she's right. And her friends are wrong. 

Rick Martinez: Boom. Thank you, next. 

Carla Lalli Music": Borderline Salty. You've reached us during working hours. 

Caller 4: My name is Mackenzie Schultz, and my boyfriend recently got me a beautiful turkey across. And I'm so excited for all of the summer grilling adventures that I will have with this tortilla press. I recently tried making tortillas from scratch, using the press and failed miserably. They turned out super thick and just didn't have the pliable, supple texture that you're looking for in a tortilla. Whenever I would flatten them and take them out, they would just shrink back into the thick tortilla that I'm not looking for. So how do you use a tortilla press and get those supple, beautiful tortillas that you can just put on the grill and they grill super nicely and are super pliable for whatever toppings and meat that you decide to put in? 

Rick Martinez: I am so excited that Mackenzie's actually making her own tortillas, that makes my heart so happy. I think though this may not be a function of the press because if you're pressing down and they're still thick, it sounds like it might be more a function of the dough that you're using. I'm not certain whether you're using a dried masa harina and then reconstituting it in water or if you're using fresh masa. But in either case, it sounds like there may not enough water in your masa. So whether you've bought the masa fresh from a tortilleria or whether you're using a masa harina, you probably just need to add a little more water. And what I normally do is if I'm kneading the dough, I'll add water, maybe like a tablespoon or two at a time, mix it in and it will start out being sticky and it'll probably stick to your fingers. But after you let it sit for about five or 10 minutes, the corn will absorb the water and it shouldn't stick to your hands. And another tip for using a tortilla press, which I actually recently learned, what you should do is have two pieces of plastic, of different thicknesses. So maybe you use a freezer bag on one side and on the other side use maybe a sandwich bag or a grocery bag. So you have two different grades of plastic. And even if your dough is really sticky, it won't stick to the thinner side. So you peel the thicker side off first and then you put the the masa on your hand and then you peel off the thinner plastic and then put it on the [unclear] or the griddle and cook. And so that will ensure that you get the maximum amount of moisture in your dough without it sticking to your hand or the plastic. 

Carla Lalli Music: Here in the States, would you direct someone to go to a tortilleria or to a Latin market and see if they can get fresh masa there? 

Rick Martinez: Yeah. So I think in most major cities there's probably a place that makes their own tortillas. And if you go there, even if they don't necessarily generally sell to the public their masa, you can just ask them, I would love to buy like pound or two of masa and they'll just sell it to you. Like they're usually like really open about that kind of thing. 

Carla Lalli Music: Just tell them Rick sent ya. I think there's time to take one more call. 

Caller 5: Hi, Rick and Carla. My name is Lisa. Something I'm afraid of is hard boiled eggs. I know how to cook them, but every time I feel them, the little bits of the shell stick to the egg. And I end up with about half as much egg as I should. And I'm wondering what I can do about that. I heard that if you cook with older eggs, sometimes this won't happen. But what can I do if I want to use fresh eggs that I've just bought? Thanks so much. 

Carla Lalli Music: I mean, a thing that people don't realize is that the shelf stability of an egg, as long as it's refrigerated, is.

Rick Martinez: Like forever. 

Carla Lalli Music: Months and months and months. Yeah. Like, if there was a use by date, it would be, you know, ten months from now or something. If Lisa's shopping for her eggs at a farmer's market, that's going to be problematic. The fresher the egg, the more that inner membrane is going to stick to the egg white. So you want to go and get, quote unquote, regular eggs at the grocery store because they just, they've been around longer but shocking the egg after hard boiling in really, really cold, very icy water can also help get that membrane to like shrink back and separate. And that will make the peeling easier. Wait, when you hard boiled egg how many, I want to know how you make your hard boiled egg. 

Rick Martinez: First of all, I don't really like hard boiled eggs. 

Carla Lalli Music: Okay, well, let the record show. 

Rick Martinez: If I'm doing the jammy yolk, that's like the only way that I'll eat it. So it's boiling water. Eggs go in 5 minutes, shock an ice bath for one minute and then peel. Okay, that's my egg. It's jammy egg or nothing.

Carla Lalli Music:Yeah. You're a jammy guy. I like a not overdone yolk. I want it just set. So you want to go jammy five, you wanted a little bit creamy. Seven You want it fully cooked all the way through, 9 to 10. So before we take off, it is time for no thank you, please. This is a segment of the show where we talk about ingredients that some people love and some people hate and we think everybody should get to try. And today we are talking about?

Rick Martinez: Tomatoes. 

Carla Lalli Music: Tomatoes. 

Rick Martinez: Okay, Carla, I have a confession. 

Carla Lalli Music: I'm all ears. 

Rick Martinez: I am officially coming out of the pantry for this one. Okay, so when I was a child. I kind of hated tomatoes. 

Carla Lalli Music: Hated tomatoes! 

Rick Martinez: I know, I know. It's just like, God, I was such a stupid little kid. 

Carla Lalli Music: What was it about it that like, and we're talking about raw tomatoes, or like?

Rick Martinez: Raw tomatoes. 

Carla Lalli Music: OK, just raw tomatoes. 

Rick Martinez: Yeah. I mean, I still hate spaghetti and meatballs, don't get me wrong. 

Carla Lalli Music: Okay. 

Rick Martinez: So my parents grew tomatoes, and I remember, like, you know, during summertime they always over planted. So there were just like literally buckets of tomatoes all over the house. And I just remember like every meal there were just cut tomatoes all over my plate and they just like it was a texture thing, like the seeds were slimy and kind of runny and juicy. And then, you know, I grew out of that quickly, thankfully, I think with puberty came my love affair for tomatoes. 

Carla Lalli Music: Okay. 

Rick Martinez: But my parents retired and then went on vacation and were like, We need you to water the garden and pick all the tomatoes. So it's the middle of summer. I was literally harvesting like eight and nine gallons of tomatoes a day.  

Carla Lalli Music: Oh my God. 

Rick Martinez: And I'm like, I'm trying to, like, canned these motherfuckers and like, I was making, like, vats of tomato sauce and, like, trying to freeze it. And I just remember cursing my parents, and I was so angry at them, like they left at the height of tomato season and left me with like all of the canning responsibilities. Looking back, it's probably one of the best food moments of my life, just because I was literally surrounded by fresh, amazingly delicious tomatoes. 

Carla Lalli Music: Well, I have a confession for you. 

Rick Martinez: Ooh yes. 

Carla Lalli Music: I don't know if I've ever told you this before, but I actually married someone who claimed to hate raw tomatoes. 

Rick Martinez: Oh my God, I can't. 

Carla Lalli Music: My dear husband, Fernando, when we started dating, things would come up, you know? What do you want on your sandwich? Or Let's get the salad or like, you know, raw tomato moments. And he was like, Oh, no, I don't like raw tomatoes. And I was like, you know, what? Do you have a heartbeat? Like, what's wrong with you? And it was all about the seed packet that has the kind of gelatinous sort of and it's like holding all the seeds in there. Like, that gooey thing really freaked him out. He really didn't like it. So, you know, I was like, You're going to have to figure this out because, like, I'm 100% Italian and like, we'll have to kick you out of the family. Like, at some point it's going to be a problem. So there was this one dinner. I think it was the first time that my mom ever cooked for him at home. And my mom came out and put down this giant platter of beautiful heirloom tomatoes that had been every different color and size and shape and overlapping and on this thing. And they had just been drizzled with like really good olive oil and flaky salt and some pepper. And she was like dropped it off and went back inside to get some other part of the meal. And I looked at him and I was like, you know, you're going to have to eat that, right? And was like, he was like, I know. And I was like, because if you don't eat it, she's going to notice. And then it's going to be like, how come, you know, you're not having tomato? And then you're going to have to tell her that you don't like raw tomato. And then she's going to try to go back inside and like make you a different side dish. And like, I know you don't want that attention. And he was like, Nope, absolutely not. Can't have that happen. So that was the turning point. He had to eat it and be polite and like totally 100% do a No, thank you, please bite. And he ate the tomatoes and he was like, Actually, they're really good. 

Rick Martinez: See, that is like the most beautiful example of a no thank you. Please. Yeah, it's all about just trying, right? You know? 

Carla Lalli Music: Textbook. I also think people think they don't like tomatoes because they eat them out of season. And an out-of-season tomato is terrible. It's rock hard. It's really it has no flavor. It's bitter, it's just nasty. So this is truly the most wonderful time of the year to fall in love with tomatoes. 

Rick Martinez: And that's it for this week's episode of Borderline Salty. But don't worry, we'll be back next week. 

Carla Lalli Music: As always, you can find recipes and recommendations from this week's episode in our show notes. 

Rick Martinez: If you have a question or a fear you want us to help you through, you can always leave us a voicemail at eight three, three, four, three, three food. 

Carla Lalli Music: That number again is eight three, three, four, three, three, three, six, six, three. 

Rick Martinez: Borderline salty. It's an original production by Pineapple Street Studios. We’re your hosts, I'm Rick Martinez. 

Carla Lalli Music: I'm Carla Lalli Music. You can find links to our work in the show notes for this episode. 

Rick Martinez: Natalie Brennan is our lead producer. 

Carla Lalli Music: Janelle Anderson is our producer. 

Rick Martinez: Our managing producer is Agarenesh Ashagre.

Carla Lalli Music: Our assistant producer is Marisa Orozco. 

Rick Martinez: Our head of sound and engineering is Raj Makhija. 

Carla Lalli Music: Mixing in Engineering by Davy Sumner and Jason Richards. 

Rick Martinez: Our assistant engineers are Sharon Bardales and Jade Brooks. 

Carla Lalli Music: Original music from our very own Raj Makhija. 

Rick Martinez: Additional music from Vincent Vega, Spring Gang, and Glove Box Courtesy of Epidemic Sound. 

Carla Lalli Music: Legal Services for Pineapple Street are provided by Bianca Grimshaw at Granderson des Rochers. 

Rick Martinez: Our executive producers are Max Linsky and Jenna Weiss-Berman. 

Carla Lalli Music: We appreciate Thane, Sasha, Emily, Mackenzie, and Lisa for calling in this week. 

Rick Martinez: And thanks to you for listening. Talk to you next week. 

Carla Lalli Music: Bye bye. 

Rick Martinez: We love you. You're the best. 

Carla Lalli Music: You're the best. But you got to go. 

Rick Martinez: But you got to come back. 

Carla Lalli Music: Yeah, come back next week. 

Rick Martinez: See ya.