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Live from the Aviva Trattoria Studio, it's the Grace Curley Show.

They've got to bring in a new voice, a young voice, a rising voice, Grace Curly.

You can read Grace's work in the Boston Herald and The Spectator.

Well, you don't want too much, Grace.

Here's the millennial with the mic.

Grace Curley. Grace Curly. Grace Curly.

Grace Curly.

Let's bring in the host of the grace

curly show grace curly you either have grace or you don't especially grace grace grace stand up grace

grace curly hello everyone and welcome back to the grace curly show yes we are live. It is the Friday after Thanksgiving, and we are so

excited to be here with all of you. I hope you had a peaceful and restful and enjoyable Thanksgiving.

First order of business. Most important news story of the day. The mashed potatoes. Mash potato gate. Now, Jared, you might not be privy to some of this information. So I'm going to unburden myself and I'm going to fill you in on what happened. Let's do a little recap, okay? I had been put in charge for the last five to seven years of the cranberry sauce on Thanksgiving.

My job is to buy the cans and then plop them on the counter. Some years, Jared, I'm I'm

charged with the presentation of taking them out of the cans and deciding, do we want to

slice them up? Do we want to, you know,

there's all different. There's so many variables there. And then other years, it's just like,

don't even go near. Just put the cans down and walk away. This year, I was, I graduated to a much

bigger role on the Thanksgiving totem pole. And that was the role of the mashed potatoes.

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