Latest / Abide Meditation App / A Dreamy Story for Sleep _ Dreams of Pastry in Paris _ Travel Bedtime Story

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A Dreamy Story for Sleep _ Dreams of Pastry in Paris _ Travel Bedtime Story · Abide Meditation App

• 0:02
  Speaker 1: Hello, and welcome to Get Sleepy, the podcast where we listen,
• 0:09
  Speaker 1: we relax, and we get sleepy. My name's Thomas, and
• 0:16
  Speaker 1: I'm your host. As many of you will know, today
• 0:21
  Speaker 1: is Valentine's Day in many parts of the world, and
• 0:25
  Speaker 1: I know we all have mixed feelings towards this yearly occasion,
• 0:29
  Speaker 1: so I hope you don't mind me mentioning it. But
• 0:32
  Speaker 1: I feel like it's an apt opportunity to remind you
• 0:36
  Speaker 1: of just how appreciated you are for tuning in to
• 0:39
  Speaker 1: Get Sleepy and giving us your support. So I'm sending
• 0:44
  Speaker 1: you a warm message of love and care from everyone
• 0:48
  Speaker 1: at the Get Sleepy team. This show would mean nothing
• 0:53
  Speaker 1: if it weren't for all of you listeners. Each and
• 0:57
  Speaker 1: every one of you is important to us. We appreciate
• 1:01
  Speaker 1: you so much. Now, Elizabeth will be reading tonight's story,
• 1:09
  Speaker 1: where we'll join Emma for her first day of pastry
• 1:12
  Speaker 1: school in Paris. So, before we begin our story, let's
• 1:22
  Speaker 1: just take some time to relax. Every night, we all
• 1:30
  Speaker 1: go through a process of settling down. Whether it's reading
• 1:36
  Speaker 1: a book, sipping a nice hot drink, maybe enjoying a
• 1:41
  Speaker 1: warm bath an hour or two before bed, or just
• 1:45
  Speaker 1: watching something gentle on TV, there's lots of things that
• 1:50
  Speaker 1: can contribute to settling down for bed. And the important
• 1:55
  Speaker 1: thing is to find what works best for you and
• 1:59
  Speaker 1: to try and be consistent with that. Of course, part
• 2:05
  Speaker 1: of that process tonight will be listening to a story
• 2:09
  Speaker 1: here on Get Sleepy. And as you enjoy this last
• 2:15
  Speaker 1: step in your process of settling down, try to bring
• 2:21
  Speaker 1: your awareness to the here and now. Noticing some of
• 2:28
  Speaker 1: the more subtle sensations in your body mind and the
• 2:36
  Speaker 1: space around you feel how your body warms the bed
• 2:46
  Speaker 1: creating a cozy cocoon to nestle into for the night
• 2:55
  Speaker 1: and in turn feel how your muscles relax more and
• 3:00
  Speaker 1: more as you sink into that coziness. Feel your breathing
• 3:11
  Speaker 1: gently slowing down, as well as your heart rate. And
• 3:22
  Speaker 1: feel your eyes becoming heavier as you accept the desire
• 3:30
  Speaker 1: for rest and relaxation. you're on your way now towards
• 3:41
  Speaker 1: a beautiful night's sleep I don't know what will be
• 3:47
  Speaker 1: the final straw that gets you there but it will
• 3:52
  Speaker 1: come when the time is right and now that you've
• 4:00
  Speaker 1: settled into bed it's time for me to make way
• 4:05
  Speaker 1: for Elizabeth as we travel to Paris. The sky is blue,
• 4:14
  Speaker 1: the clouds are light and airy, and a charming adventure
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  Speaker 1: awaits us.
• 4:43
  Speaker 2: There's nothing better than a good tartelette au citron, or
• 4:52
  Speaker 2: lemon tart, on a late summer afternoon, Emma thought. She
• 4:59
  Speaker 2: was sitting at a small café in the middle of
• 5:01
  Speaker 2: the night, near the Sacre Coeur, an old basilica on
• 5:06
  Speaker 2: top of a hill overlooking Paris. The velvety texture of
• 5:14
  Speaker 2: the creme au citron, creamy and sweet, with a hint
• 5:21
  Speaker 2: of tanginess from the lemon played on her tongue with
• 5:25
  Speaker 2: every bite. Three delicate mint leaves and one raspberry adorned
• 5:35
  Speaker 2: the sea of pale yellow. There must always be an
• 5:42
  Speaker 2: odd number of decorations on a pastry, she remembered. Never
• 5:49
  Speaker 2: an even number. It's a rule. The first time the
• 5:56
  Speaker 2: fork hit, The glossy tart, the crisp pastry, crumbled under
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  Speaker 2: the slight pressure with a satisfying snap. And after taking
• 6:11
  Speaker 2: a bite, she could hear it crunching in her mouth.
• 6:19
  Speaker 2: This was a refreshing, elegant, and chic dessert. a treat
• 6:27
  Speaker 2: for all her senses. While enjoying the pastry, Emma's eyes
• 6:37
  Speaker 2: wandered to the three white domes adorning the basilica. They
• 6:45
  Speaker 2: reminded her of giant meringue cookies, teardrop-shaped with pointy ends,
• 6:54
  Speaker 2: the result of whisking egg whites with sugar into a white,
• 7:01
  Speaker 2: fluffy mixture. Emma could imagine tearing a piece from the
• 7:08
  Speaker 2: giant meringues to reveal a chewy middle. Meringues are a
• 7:17
  Speaker 2: foundational recipe in French pastries. That's what she had read
• 7:25
  Speaker 2: in her books in preparation for this trip. According to
• 7:31
  Speaker 2: the literature, there were three types she had to know.
• 7:38
  Speaker 2: There was the Swiss meringue, achieved by warming sugar and
• 7:44
  Speaker 2: egg whites over a pot of hot water before whisking
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  Speaker 2: them up. There was the French meringue, often considered to
• 7:57
  Speaker 2: be the easiest to make as it requires no heat.
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  Speaker 2: It's just egg whites whipped up and held together by sugar,
• 8:10
  Speaker 2: added in small quantities at the beginning, and then again
• 8:15
  Speaker 2: when the mixture is just about to form stiff peaks.
• 8:23
  Speaker 2: Then there was the Italian meringue, the most stable and
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  Speaker 2: glossiest of them all. Warm sugar syrup is brought to
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  Speaker 2: a boil and then gradually poured over the egg whites
• 8:40
  Speaker 2: while they are being whisked. The mixing continues until the
• 8:47
  Speaker 2: meringue is no longer warm. The smooth texture makes it
• 8:53
  Speaker 2: perfect for baked meringue cookies, because they will remain gooey
• 9:00
  Speaker 2: inside and crunchy outside. With this knowledge, Emma knew that
• 9:10
  Speaker 2: if the domes on the top of the basilica were,
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  Speaker 2: in fact, giant meringues, they would be of the Italian variety. Smiling,
• 9:26
  Speaker 2: Emma turned around to see Paris winding down on this
• 9:32
  Speaker 2: Sunday afternoon. The sky was clear, and the Eiffel Tower
• 9:41
  Speaker 2: stood watch over the city in the distance. Behind her,
• 9:48
  Speaker 2: the church bells rang to mark the six o'clock hour.
• 9:55
  Speaker 2: Earlier in the summer, Emma had the urge to bake
• 10:02
  Speaker 2: panna cotta, an Italian dessert consisting of jellified cream. Why
• 10:11
  Speaker 2: she had this urge, she didn't know, but she made
• 10:16
  Speaker 2: them in all shapes and flavours. apple basil, strawberry ginger,
• 10:26
  Speaker 2: white chocolate raspberry, anything that came to mind. Baking made
• 10:35
  Speaker 2: her days joyful and her nights restful with a sense
• 10:42
  Speaker 2: of fulfillment. It was this experiment of creation in the
• 10:49
  Speaker 2: kitchen that that resulted in an online search for pastry schools.
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  Speaker 2: She found one in Paris, one of the birthplaces of
• 11:03
  Speaker 2: modern pastry. After signing up for the program, she packed
• 11:11
  Speaker 2: her bags and moved to the French capital about a
• 11:16
  Speaker 2: month later. She had been to Paris before, but visiting
• 11:27
  Speaker 2: is different than living in a place. When you visit,
• 11:34
  Speaker 2: you are a tourist. You go to the main sites
• 11:39
  Speaker 2: while trying to acquire as much information as possible. But
• 11:46
  Speaker 2: when you live there, you begin to notice the little
• 11:51
  Speaker 2: details that make each place so unique. The smell of
• 12:00
  Speaker 2: the chestnut trees, especially after it rains, or freshly baked
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  Speaker 2: bread in the morning. How no one is especially pressed
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  Speaker 2: for time, and how they allow themselves to enjoy their
• 12:21
  Speaker 2: morning coffee while sitting down. It was these details Emma
• 12:29
  Speaker 2: had come to appreciate during her time in Paris. The
• 12:38
  Speaker 2: architecture in the center of Paris was the kind that
• 12:44
  Speaker 2: seemed to transport her back in time to life in
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  Speaker 2: another century. The buildings weren't very tall, and they all
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  Speaker 2: blended into each other, connected by small, winding streets. Most
• 13:09
  Speaker 2: doors were made of wood, and the windows were small.
• 13:15
  Speaker 2: Some streets, she found, were decorated with pots of flowers
• 13:21
  Speaker 2: hanging from the street lamps, while others were left bare
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  Speaker 2: to rely on their own charms. Emma was in love,
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  Speaker 2: not because Paris was the romantic city, where couples would
• 13:43
  Speaker 2: hang locks on bridges, but because she was at ease
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  Speaker 2: with herself. She realized that the French found purpose not
• 13:56
  Speaker 2: only in work, but in life itself. Of course, having
• 14:03
  Speaker 2: a job was important, but so was enjoying the process
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  Speaker 2: of living, and Emma enjoyed everything about living in Paris.
• 14:19
  Speaker 2: She took the last bite of her treat and sat
• 14:23
  Speaker 2: back on her chair, wondering what awaited her the next
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  Speaker 2: day when she finally started pastry school. What would it
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  Speaker 2: be like? What would be the first thing she made?
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  Speaker 2: These were questions that only time could answer. Out of
• 14:51
  Speaker 2: the corner of her eye, Emma noticed that the woman
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  Speaker 2: sitting next to her had ordered a small, dome-like dessert
• 15:02
  Speaker 2: covered in chocolate and nut. It was the pastry enthusiast
• 15:09
  Speaker 2: in Emma that acted like a magnet to all things sweet.
• 15:17
  Speaker 2: She seemed to see desserts everywhere she went. On her plate,
• 15:25
  Speaker 2: the woman had a doumounoisette, a hazelnut mousse cake consisting
• 15:32
  Speaker 2: of various layers. covered with a chocolate hazelnut glaze. To
• 15:41
  Speaker 2: put it simply, it looked like an oversized, nut-covered chocolate
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  Speaker 2: ball cut in half and placed on a white plate.
• 15:58
  Speaker 2: To achieve the dome shape, the chocolate hazelnut mousse had
• 16:04
  Speaker 2: to set in the freezer in a spherical mold for
• 16:09
  Speaker 2: about 30 minutes. Emma imagined what it would be like
• 16:16
  Speaker 2: to mix the mousse. She would have to add the
• 16:21
  Speaker 2: melted chocolate last, being mindful of the temperature difference between
• 16:28
  Speaker 2: the warm chocolate and and the cold hazelnut cream mixture.
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  Speaker 2: There was a possibility that the chocolate would seize up
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  Speaker 2: if the mousse was too cold, the chocolate too warm,
• 16:49
  Speaker 2: or both, resulting in clumps. The chocolate was meant to
• 16:57
  Speaker 2: hold the mousse together, making the mixing process all the
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  Speaker 2: more important. Otherwise, the dough could get stuck in the mold.
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  Speaker 2: A slow mélange, or mix, was the key to achieving
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  Speaker 2: that smooth, luscious, and even consistency. This was a complex
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  Speaker 2: dessert to make, and Emma couldn't help but feel intimidated
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  Speaker 2: by it. She had often heard that the French cuisine
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  Speaker 2: industry was like the army. The head chef was your
• 17:45
  Speaker 2: commanding officer, and you treated them as such. Anything the
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  Speaker 2: chef said regardless of what it was, had to be
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  Speaker 2: answered with a strong yes by calling out, we chef.
• 18:10
  Speaker 2: Emma had thought that the army comparison might be a
• 18:14
  Speaker 2: bit of an exaggeration, but now she wondered if she
• 18:20
  Speaker 2: was wrong. What if the kitchen ended up becoming a battlefield,
• 18:28
  Speaker 2: one she could not survive. It was hard to let
• 18:35
  Speaker 2: go of these thoughts as she walked back home. The
• 18:39
  Speaker 2: potted flowers hung from the street lamps, guiding her way
• 18:46
  Speaker 2: as the day began to cool down and the moon
• 18:51
  Speaker 2: replaced the sun in the sky. She noticed the shop
• 18:57
  Speaker 2: owners closing up for the day. On the corner, there
• 19:05
  Speaker 2: was a boulangerie, a cozy bakery. Through the window, Emma
• 19:13
  Speaker 2: could see the bakers mixing the dough so they could
• 19:18
  Speaker 2: leave it to prove for the next day. Emma remembered
• 19:26
  Speaker 2: watching a show about bread making. They had explained that
• 19:31
  Speaker 2: the mother dough was the basis to start the bread,
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  Speaker 2: the natural yeast that allowed the dough to rise. A
• 19:44
  Speaker 2: mixture of water, flour, and sometimes a few drops of
• 19:51
  Speaker 2: lemon would be left to ferment in a container until
• 19:56
  Speaker 2: it grew into a bubbly monster known as the mother dough.
• 20:06
  Speaker 2: The result was soft bread with uniform air pockets and
• 20:13
  Speaker 2: a crunchy crust. There was no doubt in Emma's mind
• 20:21
  Speaker 2: that the same street would be filled with the smell
• 20:25
  Speaker 2: of baking bread in the morning. The brioche, or sweet bread,
• 20:33
  Speaker 2: would be shaped and placed into buttered molds, The long,
• 20:41
  Speaker 2: thin baguettes would be rolled out, and razor cuts would
• 20:46
  Speaker 2: be added to the top for the steam to escape.
• 20:54
  Speaker 2: Emma could tell that the bakery on the corner would
• 20:57
  Speaker 2: make many people happy come morning. That night, She promised
• 21:07
  Speaker 2: herself that she would do her best in pastry school,
• 21:12
  Speaker 2: no matter what came her way. The next day was orientation.
• 21:21
  Speaker 2: The school provided a uniform, which included a chef's jacket, apron, hat, towel, tie,
• 21:34
  Speaker 2: and white and black that reminded her of pajamas. She
• 21:42
  Speaker 2: had several chef instructors who all spoke French, were strict,
• 21:51
  Speaker 2: some more than others, and had a deep passion for
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  Speaker 2: their profession. After signing an agreement that she would never discuss, share,
• 22:07
  Speaker 2: or reproduce any of the recipes that would be given
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  Speaker 2: to her, except for personal and professional use, Emma started
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  Speaker 2: her first class. Classes were six hours each, three hours
• 22:30
  Speaker 2: of demonstrations, where she would watch one of the chefs
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  Speaker 2: make the recipes, and another three hours where the students
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  Speaker 2: had to reproduce what they had seen in the kitchen.
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  Speaker 2: The first recipe was for sable diamante, literally meaning diamond cookies,
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  Speaker 2: round French butter cookies. lined with sugar on the outside.
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  Speaker 2: Emma had expected to be assigned the hazelnut domes she
• 23:11
  Speaker 2: had seen the woman eating the day before, or something
• 23:16
  Speaker 2: else of immense difficulty. She had made the diamond cookies before,
• 23:24
  Speaker 2: and that reassured her. How hard could it be, she thought,
• 23:35
  Speaker 2: Once in the kitchen, she started weighing out all the ingredients. Butter,
• 23:43
  Speaker 2: powdered sugar, granulated sugar, vanilla extract, vanilla powder, flour, and salt.
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  Speaker 2: She then started mixing them together in a metal bowl.
• 24:05
  Speaker 2: First the butter and the sugar, then the flour with
• 24:11
  Speaker 2: a pinch of salt, followed by the vanilla. The dough
• 24:18
  Speaker 2: came together easily and she enjoyed the sweet scent of
• 24:24
  Speaker 2: the vanilla powder. To finish the dough, she placed it
• 24:30
  Speaker 2: on the marble countertop and rolled it. with her hands
• 24:35
  Speaker 2: into a long cylinder. Small pieces of dough crumbled away
• 24:44
  Speaker 2: and separated from the main mass, but Emma incorporated them
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  Speaker 2: again and kept rolling, until the outside of the dough
• 24:57
  Speaker 2: was shiny and smooth. she was careful not to use
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  Speaker 2: too much pressure. The butter had been at room temperature
• 25:10
  Speaker 2: for some time, and the heat from her hands had
• 25:14
  Speaker 2: also warmed it, to the point where the dough was malleable,
• 25:20
  Speaker 2: but delicate to handle. The cylinder was then rolled in sugar,
• 25:29
  Speaker 2: so the outside sparkled with sweetness. The whole roll was
• 25:36
  Speaker 2: wrapped in parchment paper and placed into the freezer. While
• 25:44
  Speaker 2: waiting for the butter in the diamond cookie dough to harden,
• 25:50
  Speaker 2: she leaned against the counter and looked at all the
• 25:55
  Speaker 2: other students rolling their dough and coating it in sugar
• 26:01
  Speaker 2: the same way. The leftover sugar on the black countertops
• 26:10
  Speaker 2: looked like stardust. Was this a dream, or was she
• 26:17
  Speaker 2: finally fulfilling her dream of becoming a pastry chef? The
• 26:24
  Speaker 2: answer was made clear 15 minutes later. once the dough
• 26:30
  Speaker 2: was hard enough for her to cut the roll into discs.
• 26:37
  Speaker 2: The cookies were arranged on a baking tray in staggered
• 26:41
  Speaker 2: rows that allowed air to flow evenly during baking. The
• 26:50
  Speaker 2: last step was to place her tray in the oven.
• 26:56
  Speaker 2: Once the cookies were in, the kitchen was filled with
• 27:00
  Speaker 2: the smell of sweet, buttery goodness. Emma took a peek
• 27:10
  Speaker 2: at her batch baking in the oven. The sizzling sound
• 27:16
  Speaker 2: of cooking butter and sugar seemed to call her to
• 27:21
  Speaker 2: watch as the cookies baked. Not long after, they were done.
• 27:31
  Speaker 2: The chef came around to inspect every student's batch. When
• 27:38
  Speaker 2: he saw Emma's diamond cookies, he smiled. He picked up
• 27:45
  Speaker 2: the wand that was furthest away from him and held
• 27:49
  Speaker 2: it up. This is good, he said, but it's not
• 27:56
  Speaker 2: fully round that will come with practice. He placed the
• 28:03
  Speaker 2: cookie back down and continued his inspection. Just like that,
• 28:12
  Speaker 2: her first day was over. Emma walked home that night
• 28:21
  Speaker 2: with a container full of fresh, out-of-the-oven cookies. The first
• 28:30
  Speaker 2: day had been a surprise. She had expected to be
• 28:35
  Speaker 2: yelled at and criticized for her work, or rather for
• 28:41
  Speaker 2: its failure. But the chef was kind and understanding. Of course,
• 28:49
  Speaker 2: he still gave her a three out of five. But
• 28:53
  Speaker 2: she had learned that only patience, persistence, and time could
• 29:01
  Speaker 2: create a perfectly round cookie. Maybe all the times that
• 29:08
  Speaker 2: the chef told them to hurry wasn't meant to be
• 29:13
  Speaker 2: a chastisement, but rather a reminder of their goals. Just
• 29:19
  Speaker 2: like when you run a marathon and there are people
• 29:23
  Speaker 2: cheering you on, the chefs were cheering for Emma, and
• 29:29
  Speaker 2: all the other students in their own way, all while
• 29:34
  Speaker 2: keeping order. That's the way it works, she thought. thought.
• 29:42
  Speaker 2: Her instructors certainly got the same treatment when they were
• 29:47
  Speaker 2: training to become chefs. After entering the professional world, they
• 29:54
  Speaker 2: mirrored their mentors and Emma was determined to do her best.
• 30:05
  Speaker 2: In the following months, she would plunge herself into the
• 30:09
  Speaker 2: world of pastry and food. Her small Parisian apartment would
• 30:17
  Speaker 2: begin to overflow with sweet treats. She would learn how
• 30:24
  Speaker 2: to line a tart ring and undo her work. only
• 30:30
  Speaker 2: to do it all over again. She would practice whipping
• 30:37
  Speaker 2: up a meringue by hand as fast as she could,
• 30:41
  Speaker 2: since machines were not allowed during the first level. She
• 30:48
  Speaker 2: would buy mashed potato mix from the supermarket and practice
• 30:53
  Speaker 2: her piping. While cleaning up her experiments, she would repeat
• 31:03
  Speaker 2: the recipes over and over in her head to memorize
• 31:09
  Speaker 2: them for the exams to come. The call of, We Chef,
• 31:17
  Speaker 2: would become part of her everyday vocabulary and nothing more
• 31:22
  Speaker 2: than a reflex. The kitchen would become her love and
• 31:29
  Speaker 2: her life. Future conversations would revolve around food, and outings
• 31:37
  Speaker 2: would consist of finding innovative restaurants to try. When Emma
• 31:46
  Speaker 2: finally reached her apartment, she placed the container with the
• 31:51
  Speaker 2: diamond cookies on the kitchen table, next to a vase
• 31:56
  Speaker 2: of flowers. Only then did she realize how tired she
• 32:04
  Speaker 2: was with all the excitement and contentment that she felt.
• 32:14
  Speaker 2: That night, lying in bed, Emma did not want to
• 32:20
  Speaker 2: go to sleep. she could see the Eiffel Tower light
• 32:26
  Speaker 2: up every hour and was determined to memorize as many
• 32:32
  Speaker 2: details as she could, imprinting the image on her mind.
• 32:41
  Speaker 2: The strains of Edith Piaf's classic song, La Vie en Rose,
• 32:47
  Speaker 2: played in the background of her apartment It was evocative
• 32:53
  Speaker 2: of time and place, and Emma felt emotion well up
• 32:59
  Speaker 2: within her. If there was a song to capture the
• 33:04
  Speaker 2: essence of Paris, it would be this one. It was
• 33:10
  Speaker 2: the perfect tune to mark the end of a wonderful
• 33:15
  Speaker 2: Parisian day. A slow, romantic melody played by violins, accompanied
• 33:24
  Speaker 2: by piano, and her sultry voice was a love letter
• 33:30
  Speaker 2: to those who also loved this place. As the song
• 33:39
  Speaker 2: came to an end, Emma got out of bed and
• 33:44
  Speaker 2: went to the kitchen once again, She found the container
• 33:51
  Speaker 2: with the shortbread diamonds and sat down by the window.
• 33:58
  Speaker 2: She picked up one of the buttery, sugar-covered cookies she
• 34:03
  Speaker 2: had made that day in school and took a bite.
• 34:10
  Speaker 2: The texture was hard but crumbled easily. sending a cascade
• 34:17
  Speaker 2: of stardust into her lap. The cookie was simple, yet satisfying.
• 34:27
  Speaker 2: Then Emma got up and took some macarons from the
• 34:32
  Speaker 2: fridge before returning to her place by the window. She
• 34:39
  Speaker 2: had brought the sweet almond sandwich cookies that afternoon, while
• 34:46
  Speaker 2: strolling by the Seine, the river that traversed Paris. The
• 34:54
  Speaker 2: crust of each cookie was hard, and the middle was soft.
• 35:02
  Speaker 2: She left the rose petal macaron for last. The buttercream
• 35:08
  Speaker 2: was delicate, with a floral hint. One day soon, she
• 35:15
  Speaker 2: would move on from the diamond cookies to these more
• 35:19
  Speaker 2: difficult macaron, and they would be as good as the
• 35:24
  Speaker 2: ones she'd bought, Emma promised herself. No matter what the
• 35:32
  Speaker 2: coming weeks would bring, Emma knew in that moment, as
• 35:38
  Speaker 2: she gazed out the window, over the rooftops of this
• 35:43
  Speaker 2: romantic city, with the taste of rose petals on her tongue,
• 35:51
  Speaker 2: that she would always keep both pastry and Paris in
• 35:59
  Speaker 2: her heart. Thank you.
• 36:19
  Speaker 1: Thank you. Thank you.
• 37:00
  Speaker 2: Thank you. Thank you.
• 37:44
  Speaker 1: Thank you.
• 38:37
  Speaker 2: Thank you.
• 38:53
  Speaker 1: Thank you for watching. Thank you.
• 39:42
  Speaker 2: Thank you for watching. Thank you.
• 40:50
  Speaker 1: Thank you. Thank you.
• 41:33
  Speaker 2: Thank you. Thank you.
• 42:40
  Speaker 1: Thank you.
• 43:06
  Speaker 2: Thank you.