I'm so excited. In honor of nostr:nprofile1q9n8wumn8ghj7enfd36x2u3wdehhxarj9emkjmn99ah8qatzx9e85eeexeax5ctkvashgumcx43ksvnkwe68zdrpw3shgmrex4e8verhw9nk5upsw468sae5x4ax27nwweuhzenyddu8veflvfex7ctyvdshxapaw3e82egpz4mhxue69uhks6tnwshxummnw3ezumrpdejqzrthwden5te0dehhxtnvdakqzyrhwden5te0dehhxarj9ekxzmnyqyg8wumn8ghj7mn0wd68ytnhd9hx2qgjwaehxw309ac82unsd3jhqct89ejhxqg5waehxw309aex2mrp0yhxgctdw4eju6t0qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqgkwaehxw309aex2mrp0yhxummnw3ezucnpdejqqgy6pcsy8ta2q44p9w9muaavfsccts8zh3rtz24vzkrgj9zry0qw8sch5vds I cooked a 1.7lb ribeye on Saturday and there's a tiny bit left that will go good with egg.