Hmmmmmmm. Sounds like a plan. If I had any money to spare I'd send you a few million so I could get in on the ground floor of this. Just in case, don't you know.

Far as the actual stuff we could trade for, it's a little problematic for me. Must be 40 years ago that I quit shaking salt on my food automatically and went to tasting it before. Turns out that most stuff I eat has enough salt and hardly any has enough pepper. I have fresh ground both for quite a few years, too.

I like several subsets of the FLKZs. The obvious black, of course, but red is nice in the right spots too. There is a round red pepper around here called 'chili capin' that will warm stuff right up. Take a seed between thumb and first finger and break it into FLKZs over your food and you can leave that North Carolina Tabasco out of the equation.

I have a small bag of Vietnamese peppers I use for some Chinese Cooking. They are hot (don't rub your eyes) and I count them in and count them out before eating. 5 go in? Get 5 out before you eat it...

I read the title of this and my first thought for a closing line here was "I don't need to stick a fork in it, it's past done" but you just clobbered that with 'stick a hard fork in it'. Maybe the best line of the year on the very last day! Happy New Year, my friend!