A holiday of thanks, with food and friends,with family and football thrown right in:it makes my stomach growl to think aboutthe turkey, taters, rolls, and pie. The birdis best when juice runs clear, when meat is darkand skin is crisp. I like my taters mashedwith butter flowing down the side. I’ll takemy rolls with garlic dip, that’s sat in oil*for hours and hours. The pie, in my two-centsshould be a pumpkin pie all drowned in cream.
*That's "oil" as pronounced by a Texan, to make the syllable count work.