You're going to go and How long gone? This is a pre- Thanksgiving recording due to our busy schedules.

Jason's got three turkeys in the garage and the hot oil right now.

I really shouldn't have put those on before the podcast because I should keep an eye on

I'm just gonna be an hour. Are you doing any Thanksgiving food preparation not to

steal thunder from Allison Roman or anything but are you working on any sort of, you know, macaroni and cheese or maybe a stuffing or anything?

I was actually I was just talking to a friend of the show, Bryn, right before she posted on Instagram. I'm looking for a mac and cheese

recipe white people need not apply and I was like damn Bryn said she needs a

mac and cheese that make you want to slap your mama type of

type of shit you know what I mean?

It's a let me get a plate style mac and cheese.

But I'm actually I have not had a chance to go shopping yet and I'm going to do that as soon as I finish this

episode so I'm a little bit afraid of what the Glendale Ho foods is going to be

looking like I think all of the all the celery is going to be looking like. I think all of the all the celery is going to be ran through

like Sadie Hawkins last night. It's going to look like, yeah that's what I

is going to look like a nightclub at 4.30 a.m. when the lights come on over at the Whole Foods.

Don't even go to Ralph's.

Let me get, well, because Allison Roman, she has her recipe this year for the turkey leg. it's done in the style of a confi like a

duck confi if you've ever heard of that and it's a genius idea because turkey notoriously

kind of boring nasty dry whatever

and you know you take this method of slowly cooking it in you know duck fat or

something like that.

It's gonna come out all yummy yummy.

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