Eat, Drink + Be Merry. Food, Travel, Photography, Design + Music in Los Angeles and Other Parts of the Earth.

On the eastside of Los Angeles, it really isn’t difficult finding good latino food. There you’ll find Mexican tacos vendors and marisco restaurants (seafood), Salvadorean restaurants and iglesias (churches) dispensing the delicious pupusa and my favorite of them all, fish tacos. What’s not to be loved when you have a beautifully fried piece of fish, topped with crisp cabbage and pico de gallo, your choice of salsa and sweet, Mexican cream or mayonnaise held by a warm slightly-toasted corn tortilla. It’s the ultimate hot and cool snack.

Fish tacos have always been a favorite of Angelenos and if you ask them, they will each have their go-to joint for fish tacos. In East LA, there’s Tacos Baja Ensenada which serves huge battered pieces of fish worth every bit of your money. In La Puente and Baldwin Park, there’s also El Taco Nazo which I’ve never tried but heard great things about. In Los Feliz, there’s Joseph Cordova’s Best Fish Taco in Ensenada which serves some tasty fish and shrimp tacos along with funky salsas made with fruit. In Silver Lake there are three spots: El Siete Mares, Tacos Delta and of course, Ricky Piña’s fish tacos. At El Siete Mares (The Seven Seas), you can get really tasty fish tacos for only $1 on Tuesdays. Tacos Delta is known for their chilaquiles but since the Jaliscan family started offering fish/shrimp tacos, I’ve been seeing more and more people eating them. Ricky Piña started as a one-man-taco-stand and was an overnight success through the help of social media. He really changed the game in the Eastside as far as serving authentic Ensenada-style tacos and gained a huge following. And the fish taco scene only gets better again. I’d like to introduce a new addition to the Ensenada-style fish taco scene, Pescaderos de Ensenada of the Atwater Village farmer’s market.

Atwater Village is a neighborhood located just north of Silver Lake, east of Los Feliz and south of Glendale. It has been said to be the area where people from Silver Lake or Echo Park move to raise their family since it’s mainly neighborhood homes versus apartments. Also because Lo$ Feli$ is too expen$ive. With the addition of a farmer’s market and the amazing Proof Bakery, this area has become part of my morning routine on Sundays. Though the farmer’s market is quaint and miniscule compared to the Hollywood Farmer’s Market, I always find what I need and have a reduced chance of being trampled by the Stroller Mafia usually present in Hollywood. Food-wise, you’ll actually find enough to eat. I’ve been here enough times to know exactly what food odors will be present in the air. There’s Big Mista’s BBQ, where you’ll find smokey ribs and brisket. There’s a Salvadorean lady offering a wide variety of pupusas and refreshing jugos (juices). And there’s an Asian guy offering up some marinated grilled chicken. But on one of the Sundays, I smelled something new. Something being fried, but not like fried chicken. That distinct, light smell of hot oil and beer that could only be from one thing: fish tacos.

I walked up and was immediately greeted by this amiable gentleman named Pedro Montes. Before I could start asking him questions about his fish tacos he asked, “Would you like to try a sample of our Ensenada-style fish tacos?”  Who me?  Do I look skinny to you? Of course I’ll take a sample Mr. Costco!  He cut up a fish fillet and handed it to me on a napkin. “Go ahead and add some cream and salsa,” he said. I took a bite of the fish which was crispy and well-seasoned. I could tell he used my favorite fish used for fish tacos – basa. Basa is a farm-raised catfish native to the Mekong Delta area in Southeast Asia. This fish is also used by Best Fish Taco in Ensenada and Ricky’s Fish Tacos. It doesn’t have that sandy and gritty taste like most catfish and has a subtle sweetness to it that can only be tasted when the batter is light. I don’t like it when you can’t taste the fish in a fish taco (*ahem Rubio’s) or fish & chips.

I then asked Pedro, “Can you get angelito fish from Ensenada?” He smiled and right then he knew I was serious about fish tacos. “You know about angelito fish?” Though I’ve never tried it, I learned from Ricky Piña and Bill Esparza of Street Gourmet LA that the traditional fish in fish tacos is actually not a fish, but a type of shark native to the Baja waters called angelito. And I’ve been dying to try it. When I was in Ensenada years ago, I was too young to care that I was eating not a fish but a shark for breakfast. Unfortunately, I haven’t heard of any fish taco vendors driving down to Ensenada just to get that particular fish. But I thought I’d ask Pedro anyway.

I was reeled in by the samples. “Two fish tacos please!” Seeing that there were already a few pieces of already-fried fish, I asked for some cooked to order because I like maximum heat and crunch. I took the opportunity to hear Pedro Montes’ story. Pedro was born in Ensenada but his parents were originally from the Tequila region of Jalisco (about an hour drive outside of Guadalajara). He was raised on fish tacos and tells me all about the fish taco scene in Ensenada. Everyday, fisherman (pescadores) bring in their daily catch to sell at the Mercado Negro. The competition is fierce with over 25 different fish taco vendors selling fish tacos made with exactly the same fish and traditional frying-in-lard technique (manteca). I asked him then, how do vendors differentiate themselves. Do they do anything unique to the fish tacos? He declined and said, “No, when you’ve got fierce competition, you’ve got to split hairs and it all comes down to customer service.” He said many vendors will lure you in with free samples, throw in some free drinks or even offer you the “you don’t like, you don’t buy” deal. He said to me, “I believe in offering the best customer service and healthier options.”

Beautiful basa. Pedro does not use the traditional method of frying in manteca lard, but rather grapeseed oil which is healthier, more flavorful than Canola/vegetable oil and has a higher smoking point.

At Pescadores de Ensenada, you’ve got many toppings you can add to your fish taco. Though a traditional fish taco is angelito fish, cabbage, pico de gallo, salsa and mayonnaise, Montes offers a lot more for extra customer service points. In addition to the mayonnaise, you’ve got the slightly sweeter crema mexicana (Mexican sour cream), chipotle mayo, guacamole, red/green salsas and pickled habanero/red onions. The corn tortilla he uses is a brand called Diana’s which I think has great flavor for a tortilla. Pedro makes an excellent fish taco even though it is not fried in delicious, porky lard. Jeni and I could have easily eaten a third one.

But what I actually liked more than Pedro’s fried fish taco was what he calls his “naked fish tacos” (tacos encuerados). I really enjoy steamed meat tacos (tacos al vapor) and had to try these. Pedro takes the raw basa fillets, adds some Mexican seasoning (sazonador) and a few thin slices of habanero chile. He wraps them tightly in foil and his cooks heat them in a pan over the griddle for about ten minutes. The result is a nicely seasoned, fillet with all of its natural juices retained and it’s really delicious. Nice habanero kick too!

“Naked fish tacos” (tacos encuerados), awesome. Even more awesome if you yourself are eating it naked.

I’m really hoping one day Pedro will bring some angelito to fry up. Come say hello to this gentleman!

Pescadores de Ensenada
Owner: Pedro Montes
3250 Glendale Blvd.
Los Angeles, CA 90039
Sundays 9 am – 2 pm
Saturday 9 am – 2 pm (Downey Farmer’s Market on 2nd Street/Paramount Blvd.)

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At the end of the day, fish tacos are something I enjoy eating. Rather than bashing a restaurateur’s hard work, time and money saved up, I’ll point out the good things about each fish taco joint mentioned earlier. I believe in helping out those that deserve recogntion. We all have different tastes and you’ll just have to find the one you like best without putting a place out of a business. Right, Yelp? Just enjoy.

Ricky’s Fish Tacos, Silver Lake. Ricky is originally from Ensenada and one of the nicest guys and has been doing this for nearly 3 years. His fish tacos have a nice crunch and it’s always nice spending a weekend afternoon in his driveway location. Try his combo fish taco which contains both fish and shrimp. His crema mexicana is sweet and not too thick.

Pescadores de Ensenada, Atwater Village. Pedro’s best tacos are his fried and steamed fish. If you’re shopping at the farmer’s market, you’re in for a great snack. Grab a Mexican soda to go with this or one of the jugos from the pupusa lady right next to them.

Best Fish Tacos in Ensenada, Los Feliz. I like Joseph’s shrimp tacos more than his fish tacos. He also offers potato tacos now. He offers the sweetest crema mexicana for those that like that. When I make fish tacos at home, I make it slightly sweet like his.

El Siete Mares, Silver Lake. If you’re hungry and happen to only have four quarters in your pocket on a Tuesday, it is your lucky day.  Fish tacos for $1 is unheard of just try not to think about why it’s so cheap.  They are very good here.

Tacos Delta, Silver Lake. If you’re eating their chilaquiles here, make it a happy meal with a fish taco. The family that runs TD is super nice and they serve a good sized fish taco. The shrimp taco is worth trying too.

Tacos Baja Ensenada, East LA. If size matters to you, you come to TBE. The fillets are large, heavily-battered and tasty. They’ve been here for decades and are not going anywhere anytime soon.

Via Mar Seafood, Highland Park. On Wednesdays, you can get TWO fish tacos for $2.25 and they are tasty.

La Estrella Tacos #3, Highland Park. Just up the street from Via Mar is this place which is most famous for their al pastor tacos served out of a truck on York Blvd. But their fish tacos are huge and messy – in a good way.

La Cevicheria, Mid-City. Though not an official Ensenada fish taco, this Guatemalan family knows how to make a tasty fish taco using haddock. I like it here a lot.

Living in Silver Lake for nearly five years, I still haven’t really immersed myself into the community as much as I wanted to or taken advantage of everything it has to offer. For a somewhat small neighborhood on the Eastside of Los Angeles, one can actually find quite a lot of things to do on the weekends. Drive down Sunset Blvd. on a Saturday morning and you’ll be rubbernecking at all the hip people eating brunch. Take a quick trip to Ensenada with one bite of Ricky’s delicious fish tacos. If you’re in to seeing live music, you’ve got the Satellite, formerly known as Spaceland, which is usually the first stop for any new band coming through Los Angeles. If you’re into coffee and don’t mind waiting in a DMV-like line for a good thirty minutes, there’s Intelligentsia. If you’re in to dogs or are in to pretending you’re into dogs so that you can meet other singles with dogs, there’s the dog park. If you’re in to doing healthy stuff, you’ve got a nice 2.5 mile dogshit-laden run around the famous Silver Lake reservoir which should totally be used for aquatic’ish activities like remote-controlled toy boats. I don’t know about you, but every time I run around the reservoir, the inner-Discovery Channel dork in me secretly prays for a giant Loch Ness-like monster to emerge and eat a hipster alive! There’s a strange activity going on in within a fenced area next to the dog park. Two, four, sometimes ten people can be seen running up and down concrete with an orange object and it seems like they are trying to throw the orange object into a ring that’s screwed on to a piece of wood. They get very happy when the orange object goes through the ring – and celebrate by slapping each other in the buttocks. I don’t get it at all – seems like a real bizarre waste of time.  Anyway.  In urban Los Angeles, there’s a real absence of greenery, especially if you live in Downtown, Koreatown, South Los Angeles and unless you’re loaded enough to live on the tree-lined streets of Hancock Park, finding a park is quite the exploration process.  But finally, Silver Lake has a new addition to fill the void.  Welcome to the Silver Lake Meadows, a nice 3-acre plot of d0g-free grassy land for people of all ages and sizes to frolic around in. And a perfect place to have a weekend picnic. Might as well frolic in that $1,000,o00 of your tax contributions.

The Silver Lake Meadows is located on the northeast end of the reservoir, just north of the dog park and about two blocks before you hit Glendale Blvd. Parking can be tricky since you’re on a curved street with pretty fast traffic, so just make sure letting people know you’re looking for a spot. Luckily, they’ve installed a crosswalk so you can get to your grassy destination safely.

And here we are… Silver Lake’s playground for all walks of life. When we first started coming here, people were pretty scattered out. Few people chucking frisbees, kids running around, a random guy with guitar pretending he’s Bon Iver, people reading, people sleeping and people drawing other people. Now it’s become more crowded and seems to be the ideal spot for a hipster kid’s birthday, but so far no sign of any obtrusive jumper tents. All in all, it’s still very easy to claim your own patch of land and relax.

There aren’t really any signs that prohibit drinking but it’s pretty expected that people will bring a little boozy booze. Does the city really expect people to bring bottles of Squeeze-it and Capri Sun and play patty cake?  Not in this neighborhood.  But still, it’s recommended to conceal your goods just in case you get that one tattle-taling adult. My friend BL decided his shoes would hide the evidence, not to mention, tamper the taste of the evidence as well.

A bird’s eye view of our picnic. As you can see we’ve gone through a lot of trouble to pack up our kitchen and move it to a public area for a mere three hours, only to repack and put everything back in our kitchen.  But it’s well worth it!  Going outside and getting some Vitamin Sun is very good for you.

Right between the reservoir and the Meadows, there’s a trail that runs through for people to do healthy stuff like ride bikes and stare at us while we gain weight. I know they are talking crap. But at the same time I can’t help but feel bad for them because they are working so hard on such a beautiful sunny day. Next time, I’m going to offer them something good like chicken liver mousse and a Pimm’s Cup.
I’ve put together a quick list of things you may or may not need for your next picnic. Print it out and stick it on your fridge for future reference!

A. Parasol   I recommend going to the SLM from 2 pm – 5 pm. If you go anytime earlier than 2 pm, it’ll be pretty bright so you’ll need this or at least some sunglasses. It starts to get cold around 4:30 pm, so bring a jacket.
B. Pillows  Critical. The grass may be soft but you’ll need some neck support. There’s nothing better than taking a nap after eating. $50 fine for pillows with bird prints.
C. Blanket  Sometimes the grass is still wet from the dew so I suggest bringing one thick blanket, or two thin blackets or even bringing a rain tarp to put under one of the blankets. Nothing worse than having wet ass while you picnic.
D. Basket  Plastic Bags. Coolers. Boxes of Popeye’s fried chicken. All welcome!
E. Fun juice  Whatever your vise may be, just remember to keep it concealed. There are also no restrooms, so these may come in handy a la Dumb & Dumber style.
F. Fun juice flask  For those that want to make Old Fashioned or Negroni’s at their picnics.
G. Corkscrew  Get one that opens both wine and beer.
H. Wireless/Bluetooth speakers  I can’t go anywhere without these. You can turn any boring moment into a dance party. I like the Bluetooth ones because you can let anyone play DJ off their iPhones.
I. Hand drums  I have yet to witness a real drum circle in effect but I can imagine it must be insane. Grown-ups with nappy hair gathered in a circle channeling their inner weirdness into each beat of the drum. I’m sure this will happen sooner or later. Come on, it is Silver Lake!
J. Ghetto Blaster  If that drum circle gets too crazy, it’s time to lay out some cardboard and “jam on it”. Anyone remember Aziz Ansari walking through NYC with shitty music playing on his boombox? It needs to happen here.
K. Bocci Balls  Or Giant Skittles, which sounds more fun to me. This is the kind of game you play on lush green grass. This game is a combination of Shot-put and Tiddly Winks and it can be played in any state of drunkenness.
L. Frisbee Football  I heard that there could be a ban on tossing the frisbee on a beach. But they can’t be talking about this sport. No, this isn’t just frisbee, this is the National Frisbee League – a true profession. This is an intense match-up of helmet-less guys chasing after a plastic disc, sometimes injuring themselves for 7 pts. Super Frisbee Bowl Silver Lake coming soon!
M. Boomerang  This is a crazy thing to rock at the SLM, but it’s not as crazy as showing up with a parrot and boa constrictor around your neck.
N. Slingshot  All that delicious food you’re eating has the potential to attract the critters of the meadows. Beware of opossums, raccoons, skunks, squirrels and the occasional PBR-leeching hipster. Use the slingshot only when threatened.

(more…)

As I was enjoying my wonderful 5.3° angle recline in my United coach seat, a constant back-aching reminder that the people sitting in the first eight rows are more important and more hardworking than all of us, Jeni was kind of enough to remind me that we weren’t done with our weekend of eating. We were flying back from San Francisco and ate at some solid places – Una Pizza Napoletana, Hog Island Oysters, Roli Roti, 4505, Bar Agricole, NOPA and Commonwealth. All were great. And it was now time to shift the gears in our stomachs. I asked her where we were going and she responded with, “Jessica Koslow’s Lambapalooza.” My eyes lit up and I silently repeated the word.

We dropped off our luggage at home, changed and headed to the event that was to be held right in Silver Lake. This was going to be our second unique event ever since the Silver Lake crawfish boil, which had over 120 people in attendance. We decided to walk since the event was so close and we were met with our friends Jill and Jesse of Domaine LA. Within a few minutes, our conversations came to a halt as we were distracted by a very pleasant aroma of meat being charred. Slowly. We followed the smoke signals and were led to an apartment complex with a sloped backyard. Forty people holding wine, a man with bandana spinning a whole lamb over fire, an old man with a mandolin all on a beautiful Sunday evening – this would be Lambapalooza.

It is important to acknowledge that Lambapalooza didn’t just happen overnight. Nor did the planners buy a whole lamb from Sam Woo or the local Latino carnicería. Rather it was an experience that needed to be wound back a few weeks to really get a scope of how unique this event was. Lambapalooza is the brainchild of Chef Jessica Koslow. We met Jessica through our newly-married food buddy, Anjali of Delicious Coma, and if you’ve tried homemade jams from a company called Sqirl, then you may be familiar with Jessica’s jam business. Jessica also brought along two of her good chef friends, Paul Osher and Tad Weyland, to help in the production. Paul Osher is a chef that runs a deli/catering company called Bean & Thyme. Tad Weyland is one of the head chef’s behind Matthew Poley’s Heirloom LA catering/food truck. Without Jessica and her friends, it’d be frozen burgers/hot dogs and Korean BBQ ribs tied to the rod over the fire. Yay.

As a jam maker, Jessica Koslom is enrolled in the LA County Master Food Preservers programs (funded by the Annenberg Foundation). Through the network, she met Nancee Siebert of Siebert Genetics who raises lamb and sheep in the Antelope Valley. Initially, the stock is bred for county fairs and competitions, and eventually has them sold off for processing and consumption. Rarely are the lambs/rams/sheeps kept there for the full duration of their lives. But before you start cringing and calling PETA, you have to realize that these stock are not being bred in horrid conditions, sent into a morbid slaughterhouse and processed with giant chainsaws. The process of selecting your own living lamb is simply transparent these days. We only see the finished product at the market or butcher shop. Since Jessica was interested in obtaining one of Siebert’s lambs, it was important for Koslow as a conscious meat-eater to understand the entire process of obtaining her lamb. For her, this was an important experience and how it should always be. She called her friends Paul and Tad, and they were all in on the whole lamb.

On a tranquil day, Paul and Jessica drove up to Siebert’s farm in Antelope Valley. They were to meet Nancy and a man by the name of “Don the Butcher”. Like a unique character from Kill Bill, he is in fact one of the only mobile butchers in Southern California providing on-site kills. “Don the Butcher” is purely business – stern and direct – and drives a refrigerated truck. The group was then led by Nancee to where all the lambs were being kept.

She called out to the lambs, “Hey little girls! Come here!” As the lambs ran over, Nancee said, “Females have the best meat and right there, that’s a Southdown registered purebred! I’ve shown her a couple times at the county fairs, don’t ask me how she placed because I don’t remember – but that’s the finest bread here and it will taste the best.”

Without much hesitation, Paul and Jessica looked at each other, “OK, we’ll take her.”

Nancee led the lamb out along with two others that were to be “processed” that same day, away from the stock pen. Nancee, Paul and Jessica stay put as Don guided the lambs towards his truck. Behind the three, “Don the Butcher” then pulled out his gun and silenced all three lambs. Within 30 minutes, the lambs were killed, skinned, cleaned and ready. Don works fast and wastes no time in bleeding them immediately. Jessica and Paul brought their ice-filled Igloo box and placed their lamb, with muscles still twitching, into the cooler. Jessica recalled it happening all too quickly. The other two lambs were to be sent by “Don the Butcher” to a family-owned processor called Fryer’s Custom Meat in Pearblossom, about 30 minutes away. Jessica and Paul followed separately as Nancee had Don take a lamb there a couple weeks prior and it was ready for them to pick up in its near 50 pieces. There they met the owner with a hook for a hand. As you can imagine, a likely result of a bad meat-grinder accident. They said their goodbyes and made off with their lambs. *The end of the Kill Bill 3 script*

And we fast forward to the actual day of the event. So much for a whole lamb from Sam Woo. Here is the lovely lamb, roasted in almost its original form, sin cabeza. This is where we introduce the skill and expertise of Chef Tad Weyland. Tad attended the Academy of Culinary Education in Woodland Hills and has worked at Huckleberry, Wazuzu in Las Vegas, BLD, Chinois on Main and as an intern at Grace. I briefly met Tad one day when the Heirloom LA truck was parked outside of Bar Covell in Los Feliz. For a while I had been over the whole food truck craze and wasn’t interested in trying Heirloom – but I’m glad I did. These weren’t two stoners that had an epiphany at 3:47 am, and opened up a tater tot truck with your choice of stonerish toppings like chili, gravy, ranch dressing or all of the above. (Free food truck idea up for grabs.) Heirloom first existed as a full-on catering company and the addition of the food truck was just the small component of the Mother Ship. I immediately liked the food cooked by Matt and Tad – very homey and well-thought out. Most importantly, they had their shit together.

So when I saw Tad manning the MacGuyver-style roasting rig, I knew we were in good hands. The whole 60-lb lamb was fastened to a rod by wires. The rod was locked into place with two rings that allowed it to rotate and were glued to cinder blocks stacked upon each other. The rest of the parts were cobbled together from Paul Osher’s pig smoker and good ol’ Home Depot. The firewood was a combination of oak and actual Grenache vines and leaves. The recipe was inspired by an account of a lamb roast in Richard Olney’s Provencal Table. The lamb came already dressed and cleaned with the kidneys still inside. It was marinated with a paste of garlic, shallots, thyme, winter savory, rosemary, sea salt, pepper and extra virgin olive oil. The cavity was stuffed with fennel fronds and sliced lemons. During the cooking process, the lamb was basted with a mix of lemon juice, extra virgin olive oil, white wine, sea salt, black pepper, white pepper, bay leaves and sweet paprika. The herb brush was thyme, winter savory, rosemary and marjoram. If the lamb were alive, I am sure she would have high-fived Tad for sending her off in a very delicious way.

Tad let me sample some of the skin – amazing.

Left to right: Tad Weyland and Lamb quarters

Because the lamb is cooked whole, it is difficult to ensure that every part will be cooked at a proper medium rare. Once the entire lamb was cooked to medium rare, Tad removed the whole lamb from the spit and cut off the legs. He removed the roasting rod and added grates above the cinder blocks for traditional grilling. This ensured more control and access as each leg and torso was grilled separately to perfection.

Left to right: Tad checking the legs for doneness.

While Tad finished up the preparation of the lamb, Paul Osher treated us with lamb hot dogs he made with Jimenez Farm lamb and served them with his fermented hungarian chili hot sauce and homemade buns. Simply delicious. I selfishly ate four of these and continously assured Paul that he could rule the farmer’s market with his “lamb bacon-wrapped lamb hot dogs topped with lamb chili”. Even the danger dog vendors in LA might start carrying them too! You should all pray that Osher decides to pursue that venture.  Amongst the lamb and lamb hot dogs were other delicious lamby dishes made by some other people. It was serious lamb heaven.

And then, the roasted lamb was served… The same lamb that Jessica and Paul had seen in a cuddly, furry state, silenced/cleaned/bled by a man named “Don the Butcher”, stuffed into an ice-filled Igloo and grilled for nearly 3 hours over an open fire. This was literally farm-to-table cooking and I can see in everyone’s eyes just how excited they all were. I couldn’t imagine everyone there was as into lamb as much as beef, pork or chicken, but everyone feasted. The best way to show respect to an animal, as Native Americans believed, was to thank the animal for giving itself up and not letting a single piece of its body go to waste. And there was nothing left…

To wash down all the tasty lamb, Koslow’s friends, Cory and Guilhaume of Selection Massale, provided the wine. We enjoyed Frantz Saumon Mineral Plus, Frantz Saumon “La Cave se Rebiffe” sparkling rosé, Aligote from White Celine & Laurent Tripoz and Chris Bock Whole Cluster Cab Franc. All were delicious.

Tad Weyland’s Green Sauce for Roasted Lamb
2 bunches parsley mostly leaves
1 tbsp. savory Leaves
3 tbsp. thyme leaves
1tsp. rosemary leaves
1 preserved lemon zest only
zest of one fresh lemon
juice of 1 fresh lemon
2 salt-packed anchovy filets
maldon salt and pepper
about 1 cup of extra virgion
4 cloves garlic
1/2 tsp. Aleppo pepper to taste

Blend all ingredients except Aleppo until emulsified. Stir in Aleppo and adjust S&P!

Thank you to Jessica Koslow, Tad Weyland and Paul Osher for putting on such a fantastic event. I can’t wait for the next animal. Thanks for reading.