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Welcome to the NFL fantasy football show presented by Draft Kings.

Here's your host, Marcus Grant.

What is up?

Welcome to another edition of the NFL Fantasy Football Show presented by Draft Kings.

It's me and your man, M.G., Marcus Grant, still masking and socially distancing when and where necessary.

And a big Wednesday show for you, including some big news that just broke before we started recording this show. So we'll get to that in a little bit. But we do have a couple of Thanksgiving Day games to preview. So Adam Rank will help me with that. He'll also have his week 12 starts and sits. We'll also through the wire taps, the guys that you may have scored off the waiver wire and whether or not you want to give them a shot in your lineup this week. But before we do that and more, we'll talk to our faithful producer, senior Edward L. Murphy, Esquire. And, Murph, I know usually, I know this time of year you like to get away and get back home, maybe for Thanksgiving to see the folks. I know that's not going to happen.

So what the, anything on the agenda for you for Thanksgiving Day this year?

Yeah, I have to, I have to bake a few pies now. And I usually do the cooking and my girlfriend does the baking for whatever reason.

We're swapping rolls this Thanksgiving.

She's going to make some some some stuffing, Italian-style

stuffing, and I'm going to go with the bacon, sweet potato pies here. But I'm going to get wild

with it. My normal recipe, I'm going to vary on the second pie. So usually it's just like,

you know, milk, egg, sugar, sweet potatoes. But the second one, I'm going to do some vanilla extract and some brown sugar

and then see how that one is compared to my original recipe that I top with with marshmallows.

So I'm excited just on that to see if my new creation is somehow better than the original.

I will tell you that when I make my sweet potato pies, I actually do use brown sugar and vanilla extract.

So I will already endorse that.

Also, for my variation, I've started making kind of a pecan pie topping sort of with the pecans and the kind of the caramel, that as well.

But I fully endorse experimenting with pies. I think it's a good call.

That's great. I'm glad we spoke about it. Now I know. Yeah. Yeah. So I look forward to, you know,

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