Well, I hope you're ready.
The big Feasting Day of the year is only a week away now.
When I was a wee lad, there was always a huge bronzed bird placed on the table in front of my carving-knife-armed father.
In later years, Judy and I scaled it back to a turkey breast, both favoring white meat over dark.
And in many years of late, having learned that she doesn't really like turkey, our Thanksgiving meal has become a roast pork tenderloin.
The sides remain generally intact though.
Well, whatever way you do it, it's time to be getting prepared.
Good luck.
