And so it took me about a week to open it. And then when I opened it, I’m like, holy cow, this is a really nice place. Holy cow. I mean, like, it had four houses on the property, beautiful houses, I mean, really nice. It had this restaurant that they used, they had a restaurant that they served bison and deer meat out of for Thursday, Friday, Saturday. They catered events there and that kind of thing. So that was completely redone, beautiful. They had a 65 x 165 workshop with all kinds of equipment in it.
