View allAll Photos Tagged Consumption
Amanita flavorubens, also known as the yellow American blusher or the yellow American blushing amanita.
The genus Amanita contains about 600 species of agarics, including some of the most toxic known mushrooms found worldwide, as well as some well-regarded edible species. This genus is responsible for approximately 95% of the fatalities resulting from mushroom poisoning, with the death cap accounting for about 50% on its own. The most potent toxin present in these mushrooms is α-Amanitin.
The genus also contains many edible mushrooms, but mycologists discourage mushroom hunters, other than experts, from selecting any of these for human consumption.
The last thing I expected to find at the top of the Buttertubs Pass, which links Wensleydale (in the background) and Swaledale in the Yorkshire Dales, was this beautiful Austin Healey 100/6 - one of the classic English sports cars of all time. It was built from 1956 to 1959 and had a six-cylinder 2.6 litre engine. Its successor, the Austin Healey 3000, had a 2.9 litre engine. The 100/6 used a tuned version of the BMC C-Series engine previously fitted to the Austin Westminster, initially producing 102 bhp and increased in 1957 to 117 bhp by fitting a revised manifold and cylinder head. It had a top speed of around 104mph, and would accelerate from 0-60 in just under eleven seconds. The average fuel consumption was around 21mpg. But its looks, road-holding and sheer class far outweigh those modest figures.
Irlanda - Dublín - Guinness Storehouse
ENGLISH:
Guinness is an Irish dry stout that originated in the brewery of Arthur Guinness (1725–1803) at St. James's Gate brewery in the capital city of Dublin, Ireland. Guinness, produced by the Diageo beverages company, is one of the most successful beer brands worldwide. It is brewed in almost 50 countries and is available in over 120.
Guinness features a burnt flavour that is derived from malted barley and roasted unmalted barley. The use of roasted barley is a relatively modern development, not becoming part of the grist until the mid-20th century. For many years, a portion of aged brew was blended with freshly brewed beer to give a sharp lactic flavour. Although Guinness's palate still features a characteristic "tang", the company has refused to confirm whether this type of blending still occurs. The draught beer's thick, creamy head comes from mixing the beer with nitrogen and carbon dioxide when poured. It is popular with the Irish, both in Ireland and abroad. In spite of declining consumption since 2001, it is still the best-selling alcoholic drink in Ireland where Guinness & Co. Brewery makes almost €2 billion worth of the beverage annually.
The company was started in 1759 in Dublin, but had to move its headquarters to London at the beginning of the Anglo-Irish Trade War in 1932. In 1997, Guinness plc merged with Grand Metropolitan to form the multinational alcoholic drinks producer Diageo.
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ESPAÑOL:
Guinness es una cerveza negra seca del tipo stout elaborada por primera vez por el cervecero Arthur Guinness en la empresa cervecera denominada St. James's Gate Brewery ubicada en la ciudad de Dublín, Irlanda. Guinness se elabora desde el año 1759. La cerveza se basa en el estilo porter, originado en Londres a principios de 1700. Se trata de una de las marcas de cerveza más conocidas y se exporta a la mayor parte de los países. Ha llegado a batir a muchos imitadores. La característica distintiva en el sabor es la cebada tostada que se mantiene sin fermentar. Durante muchos años una parte de la cerveza se envejecía para dar un sabor láctico, pero Guinness ha renunciado confirmar si esto sigue ocurriendo. La gruesa y cremosa espuma es resultado de una mezcla de nitrógeno añadida en el envasado. Lo que está comprobado es que no lleva café, pese a la creencia popular.
La cerveza Guinness es un caso especial, donde una marca de bebida alcohólica hecha por una empresa privada ha llegado a identificar el alma de una nación. Guinness en Irlanda es toda una institución por derecho propio, llegando incluso a simbolizar al pueblo irlandés. En la actualidad y desde el año 1997 Guinness pertenece a la multinacional de bebidas espirituosas Diageo con sede en Londres, resultante de la fusión de Guinness UDV y Grand Metropolitan plc.
WARNING-Graphic Hyper Violence within!!!!!
Notice - SKAM does not endorse the killing of oneself or others. SKAM endorses an open communication about the damage humans have done to our planet.
The Recycle Yourself Project is meant to invoke an emotion and discussion about such issues as Overpopulation, Pollution, Ecosystem Destruction Humans responsibility to the Environment, Culture Jamming, Art intervention and Anti-Commercialism/over-consumption.
The Recycle Yourself Philosophy
For billions of years the earth has recycled the life that has existed on it. Through a natural cycle. At one time the Human race followed that natural cycle. The humans lived hand and hand with the environment taking and giving back to the land. Even after death humans at one time gave their actual bodies back to the planet to decay in a natural way. Over time mankind has forgotten about our beautiful planet and how it created the life that exists on it. Then comes the age of the industrial revolution and corporations built upon mass consumerism. Marketing companies assault us ever day. By the time you are 5 years old you've already had 200,000 images planted into your brain from television and ad campaigns. This false reality is built and constructed into our minds to appear that if its sold on tv there is an unlimited supply. Buy buy buy this constructed ads tell us that there is nothing wrong with this behavior. The status quo is a false reality.
The real reality
Humans have already started what will be known as the 6th mass extinction on our planet. This has been created by the abuse we've done in the last 300 years to our mother earth.
The western mindset has infected the entire planet. Kill, rape and pillage, give nothing back. Even in death humans turn themselves in plastic wrapped corspe's that seep poisons into the ground that in turn effect our drinking water. Cancer, disease, and viruses are a by-product of our planet trying to control this over consumerism culture. Mother earth will win this war in the end but it will be at the expense of all forms of life on our planet. Education is the only thing that will change this behavior. If you want to climb the mountain you don't just jump to the top. This change needs to happen in steps. The first is being aware of such steps. If humans so selfishly ignore these warning signs. Some day there will be no fish in the sea, no birds in the sky, no whales in the ocean, no dogs to follow their masters, no flowers to bloom, no bees to pollinate them. This is a reality.
Now you have to ask yourself?
Do you want to be responsible for a dead planet?
Educate
Reduce
Reuse
Recycle Yourself!
... out now! www.designformankind.com/2008/12/mankind-mag-issue-06/
... featuring a cover design drawn by moi.
at the KHM, Vienna
Rolleiflex T, loaded with TRI-X and developed in Rodinal, pushed to ISO 1600
Digitized with Nikon D750
Been working on getting a few more scans finished off recently - here's one I finished off yesterday.
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ig: @danparratt
The Huge Brombachsee, seen from the dam near the village of Enderndorf that seperates the Huge Brombachsee from the Igelsbachsee, Franconia (Bavaria)
Some background information:
The Huge Brombachsee and its connected lakes Little Brombachsee and Igelsbachsee make up an artificial reservoir, which belongs to the so called Franconian Lakeland. It serves the water regulation, but because of its great recreation offer it's also a favoured recreational area for the residents of the city of Nuernberg as well as a popular tourist destination for holidaymakers from farer away.
The lakes are located only 37 km south of the city of Nuremberg. The water in the lakes comes via a transition from the river Altmuehl, which is a subsidiary stream of the river Danube, while the lakes’ outlet is the the small river Brombach.
All three lakes together contain about 150 Mio m³ of water. The reservoir has an overall length of about ten km and an overall width of about two km. The maximum water depth is ca. 33 m. The other lakes, which belong to the Franconian Lakeland, are the Rothsee, the Altmuehlsee, the Hahnenkammsee and the Dennenloher See. All in all these seven lakes amount to a water surface of about 20 square kilometres.
Although the three lakes Huge Brombachsee, Little Brombachsee and Igelsbachsee were flooded just about 20 years ago they fit harmoniously in the hilly and forest countryside. Hence visitors get the impression that they have always been there. The lakes offer the guests numerous activities like swimming, other aquatic sports, cycling and hiking.
One of the highlights is the elegant ‘MS Brombachsee’, the largest Trimaran on a lake in Europe, which cruises the lake from spring to autumn. Moreover, the largest lake harbour in Germany with about 600 docking spaces is situated in Ramsberg.
The lakes have changed the scenery a lot, just like the possibilities to earn a living. Hotels, restaurants and campsites have been built and many farmers have also built and furnished holiday apartments. Letting them to tourists is an acceptable additional income for them. Many tourists are German-based, but there are also a lot of visitors from the rest of Europe, in particular from the Netherlands.
Enderndorf is a little village with about 200 residents located directly at the dam between the Huge Brombachsee and the Igelsbachsee. Settlement traces dating back to 2,000 BC were found near Enderndorf and historians assume that a pre-Roman east-west route was passing the valley in which the village was located.
In 1347, Enderndorf was first mentioned in a document. At that time the settlement was a wine-growing place. But as the grapes were rather sour and habits of consumption had changed in favour of beer, the farmers or Enderndorf took up hop growing at the beginning of the 16th century. After the lakes had been dammed during the 1990s, the formerly agrarian-oriented village soon became a lakeside resort with many accommodations and several free time activities available.
"Do not confuse quality of life with consumption level." Unknown.
When my wife told me that we were having a Christmas lunch in Limerick with her friends, immediately came to my mind the idea to go back to the small village of Adare to photograph its famous traditional Irish houses with thatched roofs. I already knew the place because we had visited Adare in June 2019 for a whole day, but I could not get quality photographs as it was a rainy day and we could not stay until sunset.
On this occasion, in addition to being able to photograph the houses at blue hour with artificial light, I was also able to capture the Christmas decorations. What I value most about Christmas is the possibility of spending time with family and friends, and I have never liked the consumerist spirit that awakens at this time of year, but sometimes Christmas lights are a good resource to do more interesting a photograph.
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"No confundas calidad de vida con nivel de consumo." Anónimo.
Cuando mi mujer me comentó que teníamos un almuerzo de Navidad en Limerick con sus amigos, inmediatamente se me vino a la cabeza la idea de acercarme de nuevo a la pequeña aldea de Adare para fotografiar sus famosas casas tradicionales irlandesas con techos de paja. Ya conocía el lugar porque habíamos visitado Adare en junio de 2019 durante toda una jornada, pero no pude conseguir fotografías de calidad al ser un día lluvioso y no poder quedarnos hasta el atardecer.
En esta ocasión, además de poder fotografiar las casas a la hora azul con luz artificial, pude capturar también la decoración navideña. Lo que más valoro de la Navidad es la posibilidad de pasar tiempo con familiares y amigos, y nunca me ha gustado el espíritu consumista que se despierta en este período del año, pero a veces las luces navideñas son un buen recurso para hacer más interesante una fotografía.
70 002 comes through Oxford Station with a Freightliner. I can't remember the last time I saw a Freightliner Class 70. I've read that Freightliner prefer to use their 66s over 70s because of fuel consumption. But I might be wrong!
For my video; youtu.be/fdlad4vGRUQ,
The MGA is a sports car that was produced by MG from 1955 until 1962.
All-British Field Meet,
VanDusen Botanical Garden,
Vancouver British Columbia, Canada.,
A high-performance Twin-Cam model was added for 1958. It used a high-compression (9.9:1 later 8.3:1) DOHC aluminium cylinder head version of the B-Series engine producing 108 hp (81 kW; 109 PS). Due to detonation problems, a 100 bhp (75 kW; 101 PS) low-compression version was introduced later. Four-wheel disc brakes by Dunlop were fitted, along with Dunlop peg drive knock-off steel wheels similar to wheels used on racing Jaguars, unique to the Twin-Cam and "DeLuxe" MGA 1600 and 1600 MkII roadsters. These wheels and chassis upgrades were used on a small number of the "DeLuxe" models built after Twin-Cam production came to a halt. Aside from the wheels, the only outside identifier was a "Twin-Cam" logo near the vent aside the bonnet. A careful look at the rear wheel vents would also reveal another feature unique to Twin-Cam and DeLuxe: those four-wheel Dunlop disc brakes mentioned above.
2,111 (2,210 according to some) produced.
An open car was tested by The Motor magazine in 1958 and was found to have a top speed of 113 mph (182 km/h), acceleration from 0–60 mph (97 km/h) in 9.1 seconds and a fuel consumption of 27.6 miles per imperial gallon (10.2 L/100 km; 23.0 mpg‑US) was recorded. The test car cost £1,283 including taxes of £428.
Oddly, an open MGA Twin Cam (index PMO 326), road tested by The Autocar magazine in its 18 July 1958 edition only recorded a 0-60 time of 13.3secs with the standing quarter mile of 18.6secs. The mean maximum speed was 113.5 mph, with a best of 114.0 mph.
Oral CBD Prevented COVID-19 Infection in Real-World Patients, Study Suggests.
While not a substitute for vaccines, "CBD has the potential to prevent infections, such as breakthrough infections," the study's lead author said. Cannabidiol—the non-psychoactive cannabis compound better known as CBD—is a potent blocker of SARS-CoV-2 replication in human cells, new research shows. Not only that, but a survey of real-world patients taking prescribed CBD found a “significant” negative relationship between CBD consumption and COVID-19 infection.
As detailed in a paper published Thursday in the peer-reviewed journal Science Advances by a team of 33 researchers at the University of Chicago and University of Louisville, a survey of 1,212 U.S. patients taking prescribed CBD found that people taking 100 milligrams-per-milliliter oral doses of CBD returned positive COVID-19 tests at much lower rates than control groups with similar medical backgrounds who did not take CBD.
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According to the study, all of the patients were people who had seizure-related conditions, which CBD is often prescribed to treat. Of this group, 6.2 percent returned positive COVID-19 tests or a diagnosis, compared to 8.9 percent in the control group. Among a smaller subset of patients who were likely taking CBD on the dates of their first COVID-19 test, the effect was even more pronounced: Only 4.9 percent of people taking CBD became infected with COVID-19, compared to 9 percent in the control group.
"Our results suggest that CBD and its metabolite 7-OH-CBD can block SARS-CoV-2 infection at early and even later stages of infection,” the study states.
Besides looking at real-world data, the scientists conducted lab tests. Lead author Dr. Marsha Rosner, a professor in the Ben May Department for Cancer Research at the University of Chicago, and her team treated human lung cells for two hours with CBD before infecting them with SARS-CoV-2, and left them for 48 hours while monitoring them for the presence of the COVID spike protein. They found that CBD inhibits the replication of genes required for the growth and spread of the virus throughout the body. They performed the same tests on three COVID-19 variants and found the same result.
“As a bottom line, what this says is that CBD has the potential to prevent infections, such as breakthrough infections, which might be one of the most useful applications,” Rosner told Motherboard.
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The researchers strove to identify the mechanism through which CBD inhibited infection; while they found a negligible effect at the point at which viruses enter cells, they found CBD to be “very effective” at preventing protein expression in cells two and six hours after infection, and “partially effective” at doing so 15 hours after infection. They also found that CBD’s metabolite, 7-OH-CBD—the compound created in the body when CBD is processed in the liver and intestines—has similar antiviral effect and was non-toxic to cells.
The study offers strong evidence that CBD can treat and slow the transmission of COVID-19. It comes just one week after an initial revelation out of Oregon State University and Oregon Health & Sciences University that cannabis precursors (the acids that, when combusted, turn into CBD and THC) can halt the infection of cells by SARS-CoV-2 in lab tests.
Tech
A Q&A With the Scientist Who Discovered Cannabis Can Prevent COVID-19
AUDREY CARLETON
12.1.22
The authors of that study were careful to note that cannabis-derived products, while a potentially important public health intervention, are no substitute for vaccination campaigns. However, in the all-out fight to end the pandemic, they could end up becoming a much-needed supplement.
“Despite recent vaccine availability, SARS-CoV-2 is still spreading rapidly, highlighting the need for alternative treatments, especially for populations with limited inclination or access to vaccines,” the University of Chicago researchers write in their study.
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“What we don't want… is people just running out and thinking, ‘I can take CBD, and then I don't have to get vaccinated or I don't have to be masked,’” Rosner said. “This is what we really don't want to see.”
It seems like there’s a flood of scientific news about the promise of cannabis in preventing or treating COVID-19. Last week, a different group of researchers at the University of Waterloo in Ontario, Canada, identified CBD as a primer to a process called apoptosis, or natural cell death—in the case of COVID-19, their research suggests that CBD spurs on the death of infected cells, stopping viral spread in its tracks and slowing the transmission to others.
The studies, in tandem, contribute to a growing body of research identifying cannabis as a tool in the global COVID-19 response arsenal. Rosner and her team first laid the ground for this work in March of 2021, when they identified cannabidiol as a potential treatment for COVID-19 for its ability to hamper viral replication in lung cells in a lab. As detailed in a pre-print, the team found that in quantities similar to those that are prescribed as treatment for epilepsy, CBD inhibits the replication of genes that are required for viruses to spread throughout the body.
Rosner and her team caution against conflating their findings with the suggestion to use recreational cannabis as a treatment for COVID-19: THC may inhibit CBD’s antiviral effects, the authors note, and smoking is bad for your lungs. Without clinical trials, they also can’t recommend that people go out and buy CBD at a dispensary.
“We strongly caution against the temptation to take CBD in presently available formulations including edibles, inhalants or topicals as a preventative or treatment therapy at this time,” the authors write. “Especially without the knowledge of a rigorous randomized clinical trial with this natural product.”
Rosner notes that it’s impossible to know what CBD dosage and formula will be most effective at treating COVID-19 infection until her research moves into clinical trials on humans. After all, Rosner said, “we can only do so much in mice; we really need to do this in people.”
“We think it has a potential, both to be a preventative—so for instance, you can imagine that I'm going traveling and CBD is something that, if we can make the right product accessible, it should be widely available, it should be something people could anticipate needing,” she said. “Or you go and get tested and immediately start taking it. The hope is that it would prevent more serious disease, but we don't know yet. And we would need a clinical trial.” Source: www.vice.com/en/article/bvn743/oral-cbd-prevented-covid-1...
Since my previous outing in Hawrelak Park was so productive, I decided to give it rerun honors and was not disappointed because I came across two more duck species I had not encountered before. After much ado, I believe this to be a Lesser Scaup male, simply because the highest point of the head seems to be at the rear of the head (reverse true for the Greater Scaup) and because we see purple iridescence on the head which we would not (according to my sources birding.about.com/od/identifyingbirds/a/scaupidentificati...) on the Greater Scaup. Nothing in life ever is easy and one of the markings, the black nail at the front of the bill extends beyond the nail which is a sign for a Greater Scaup. However, since this was seen in a fairly small pond and not in coastal waters, that also points to the Lesser Scaup. But, really, I’ll let the experts make the final call on this and may end up revising the title and the byline. Some people find it exciting to research and find out what actually it is you got a picture of; I’d much rather take a picture and know what it is (gives you way more time for concentrated beer consumption). Regardless, I was happy to be able to run across him and he seems to have a bit of a dreamy expression, possibly caused by the female being in the area and he’s wondering perhaps perhaps perhaps.
thick, creamy celery soup of celery, parsnip, potato, onion and fresh coriander
plenty of vegetables were used in this recipe. that's why i cooked in two saucepans. the cooked contents of both saucepans were decanted into the large preserving pan, mixed together and ladled into the boxes to freeze. much of what i buy is from the markets. yesterday at whitechapel market a bowl of 3 bunches of coriander was £1
celery and parsnip cooked in a large saucepan, then blended
potato and onion cooked in a large saucepan, then blended
both pans of vegetables including the cooking water decanted into large preserving pan
a chopped bunch of fresh coriander added
(season during this stage or season just before being plated to eat)
stirred to mix all the ingredients
finally celery soup ladled into the boxes ready for the freezer, to be eaten as and when
i add milk and/or extra virgin olive oil either in the preliminary cooking (not this time) or later when each portion is reheated ready to eat, just to keep upping the flavour :)
when reheating i add more cooked potato and blend. this restores the creamy consistency of the soup which can be lost once frozen
all cooking was done on the hob on a low heat, 2 and less, from beginning to end.
i'd heard an energy saving tip from a bbc radio 2 listener who had phoned in to a programme on rising energy costs. he had noticed it was cheaper if he cooked on the hob throughout on low rather than medium or high, making sure the lid is on the pan, apart from the occasional stir.
now i've a smart meter installed www.britishgas.co.uk/smart-home/smart-meters.html monitoring energy use i thought i'd give it a go and found it to be a good tip.
(i suppose it's a bit like driving a car: driving fast burns up the fuel, driving slow lessens fuel consumption but we reach the destination)
if i have the hob on high, the smart meter dial shoots up to the orange/red and stays there - expensive - but on low the dial remains in the green - low cost - only occasionally for a few seconds each time, going to the orange/red
it does mean i have to plan ahead to give myself time to cook in this way but i'm managing and enjoying the challenge :)
ps i'm not recommending any of these cookery adventures. they suit my taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourages me to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
Commentary.
Like many villages in West Sussex and the South-East of England,
the village of Warnham partly grew to serve the needs
of wealthy Country Estates, between the 17th. And 19th. Centuries.
Warnham Court commands a 200-acre estate with gardens, lawns
pasture, rough grazing, woodland, lakes and arable fields,
for animal fodder and human consumption.
They would have needed gardeners, stable workers, farmers,
woodland workers, farriers, shepherds, maintenance workers,
maids, butlers, cleaners and kitchen staff to name but a few.
The mansion was built in 1825 and its grounds are even renowned
for herds of Fallow and Red Deer.
Indeed, venison would have been a regular on the menu,
as well as being sold to local butchers.
Still to this day, the village seems utterly rural,
even though it is barely two miles from Horsham town.
It now has two popular pubs, The Sussex Oak and The Greets Inn.
A classic butcher’s shop and village store stand just south
of the largely 14th. Century Parish Church of St. Margaret’s.
Dwellings are mostly individual and some date back to the 1700’s.
The old Primary School stands opposite the village green,
but has now been converted into several private, residential properties.
The busy A.24 by-passes the village half a mile to the north,
thus, keeping Warnham “relatively” quiet, in dealing with local traffic,
deliveries and visitors to its pubs and Church.
TenTen and consumption
when the world was our oyster and individual freedom reigned supreme. Now we’re beginning to realize that this dazzling celebration of individual autonomy begat some very dark consequences. It gave birth to entire generations of hyper-individuals plagued by a bottomless hunger for MORE. Despite footprints five times larger than they should be, they still want MORE.
Adbusters 18 May 2010
Watching this itty bitty Crab Spider devour what is most likely a baby Snipe Fly. A Fly in an case. Crabby ate the whole thing. That Fly was as big as the spider and I sit and wonder where the spider put it all?
Here is my 1/10 scale Lego P-51 D Mustang. It has been a very long (about 2 years) and sometimes frustrating road to completion but finally it is just about ready for public consumption...
It is 98cm long with a wingspan of 113cm. It has functioning control surfaces and a sliding canopy plus scale internal details like a Packard Merlin engine, fuel tank, oxygen tanks, radiator and detailed cockpit.
The model was designed to be as scale as possible both internally and externally including the internal fuselage structure itself. The fuselage strength is achieved through a combination of a technic frame and 8x16 tiles for the skin which provide the rigidity. The Technic frame was made out of lime green to replicate the zinc chromate primer often used for internal structures on US WW2 aircraft.
The use of a bespoke canopy and windshield will no doubt divide opinion but due to the construction and aesthetic issues posed by the bubble canopy I decided to use a vac formed one. I incorporated some Lego fittings to both parts so that they attach by stud joins.
For the chrome, all studded pieces were purchased from Bricklink sellers. All non studded bricks were chromed by me with sticky backed chrome vinyl material. Each Lego piece was individually covered. It took months and a lot of scalpel blades but was the only affordable way I could chrome the finished model entirely. There are a handful of painted pieces, the wheel hubs and the exhausts due to original part colour constraints.
I re-created the markings using vinyl and dry rub transfers (for the kill markings I swapped out swastikas for crosses). The paint scheme depicts one of the planes flown by Claiborne Kinnard Jr. whilst Officer Commander of the 355th Fighter Group in early 1945. The display base is supposed to look a bit like PSP, Pierced Steel Planking (or Marsden Matting), used heavily at UK airbases during WW2.
There are still a few small bits I’d like to do like detailing the engine bay so I will update photos as and when complete. I have also got some WIP shots that I will upload in the near future.
Thanks for looking!