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Oh, it is Christmas time, Will.

The air is fresh.

It's crispy and nice and beautiful and it's still hot as hell here in California.

Of course.

You love it, don't you?

You love Christmas.

I do.

I love Christmas.

My wife's the same way.

I love Halloween, but the day after Halloween, I'm like, let's go. We never want to skip Thanksgiving. It's Susan's favorite holiday. It's also her birthday is the 27th. So sometimes it falls right after Thanksgiving. Sometimes it falls on Thanksgiving. So it's kind of wrapped up birthday Thanksgiving, but Thanksgiving is by far her favorite. She goes all out. She cooks for days. Wow. But when I say she's a good cook, I mean, like, she's like a legit cook. Oh, my. So it's, yeah, turkey wrapped or bacon wrapped this and this kind of side and the stuffing that takes a couple days. And, but yeah, I mean, her cramberry, she'll start her cranberry sauce in like a week. Oh my gosh. Yeah. So, yeah, no, we're a little crazy. Do people eat the cranberry sauce? I find that I now don't go through the trouble. The only one that is adamant is my mother-in-law. So she makes it because it's so much time to make a really good cranberry sauce. And then no one really dives it. And you're just like, come on, guys. That's the thing about Thanksgiving. A lot of times you're making specific dishes for one person. Because it's like, I'll say to her, I need the creamed onions. She's like, no one needs the creamed onions. Like, well, I do. So I need the creamed onion. I have also, I take over turkey duty.

She kind of cooks it, but then I baste and I carve because I have the carving down pat. Nice. So, you know, you're not supposed to slice. Like, don't because then everything gets cold. You take it off in big chunks. And you put it on a pan full of gravy. And, oh, yeah, we've got the whole. Okay. My mouth is literally watering as we're talking about.

A PDF format.

I will.

I'll send that.

I will send that to you.

You take off the breath. And oh, yeah, we've got the whole... Okay. My mouth is literally water in a PDF format for it.

I will.

I'll send that.

I will send that to you.

You take off the breasts in two big hunks and then you cut them in giant chunks with the skin still on and then you lay them out on a pan full of hot gravy.

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