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S4 2025 Thanksgiving Speical
30 Plays10 days ago
In this episode of Dial It In, Trygve Olsen and Dave Meyer have a conversation with Lisa Futterman, a Chicago-based freelance food, travel, and beverage writer. They discuss the history, preparation, and intricacies of creating a turducken for Thanksgiving. The episode delves into Trygve's personal tradition of ordering and smoking a 20-pound turducken, touching on its New Orleans roots and the challenges of cooking it properly. Lisa shares insights into food history, the culinary concept of 'in castration,' and offers tips for making Thanksgiving meals unique and memorable. They also highlight the importance of respecting family traditions while being open to culinary adventures, and share humorous anecdotes about deep-frying turkeys and the mythical origins of popular dishes.
Connect with Lisa:
…
Dial It In Podcast is where we gather our favorite people together to share their advice on how to drive revenue, through storytelling and without the boring sales jargon. Our primary focus is marketing and sales for manufacturing and B2B service businesses, but we’ll cover topics across the entire spectrum of business. This isn’t a deep, naval-gazing show… we like to have lively chats that are fun, and full of useful insights. Brought to you by BizzyWeb.
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Website: dialitinpodcast.com
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Transcript
Introduction to Dial It In Podcast
00:00:08
Speaker
Welcome to Dial It In, a podcast where we talk to fascinating people about marketing, sales, process improvements, and tricks that they use to grow their businesses. Join me, Dave Meyer, and Trigby Olson of BusyWeb as we bring you interviews on how the best in their fields are dialing it in for their organizations.
00:00:26
Speaker
Let's ring up another episode.
Thanksgiving Memories and Turducken Concept
00:00:31
Speaker
Happy Thanksgiving, Dave. Happy Thanksgiving, Mr. Turducken Trigby. I love Thanksgiving primarily because as I've gotten older and I have credit cards, I have won Thanksgiving and we'll, we're going to be exploring how I won Thanksgiving.
00:00:53
Speaker
throughout the course of this episode, but I remember as a kid, my great aunt Mary would always always host Thanksgiving and i would go a visit them with my parents and my grandmother. And we, we would go to the, their house and my great uncle Carl, who was this giant bear of a man. wasn't, he wasn't grouchy, but he was, he was like a g Grisham villain. He was huge. And I was not at the time. And so it's He was always complaining about that darn John Madden and that stupid bird. And so later in life, I have i have recreated that stupid bird and in to glorious results. And that's what we're going to be talking about today. But and we had a great guest to talk about that with. But before we do that, do we have a sponsor?
Sponsor Segment: Fractional Tactical Marketing
00:01:38
Speaker
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00:01:56
Speaker
BusyWeb understands the unique challenges marketing executives face. That's why we offer customized solutions for our CMO partners. You tell us the results you need, and we create the strategy and MarTech stack to get you there.
00:02:09
Speaker
You have the concrete plan, your clients have measurable results, and you look like a rock star. We helped get you there. Everyone wins. Visit fractionaltactical.com to find your tactical marketing partner today.
00:02:22
Speaker
You do strategy, we get busy. I like what you did there at the end. That was cute.
Guest Introduction: Lisa Futterman
00:02:29
Speaker
So our guest today is Lisa Futterman. She is a Chicago based freelance food, travel and beverage writer whose work explores the stories behind end what we eat and drink.
00:02:39
Speaker
She is a contributing editor at the Alcohol Professor, which boy, are we sure are going to talk to her about that. Oh, great. Especially after everybody's driving to meet their relatives today. She covers everything from destination restaurants and global ingredients to the evolution of cocktails and local culture and cuisine.
00:02:56
Speaker
Her writing has appeared in Food & Wine, Chicago Magazine, and National Geographic Travel, where she blends a journalist's curiosity with a chef's sensibility. Welcome, Lisa.
00:03:08
Speaker
Thank you. And just as a shout out out, we met you through one of our employees whose brother owns a restaurant Chicago. What's the name of that restaurant? Because we got to give credit where credit is due.
00:03:19
Speaker
Absolutely. Our restaurant, I say our because I work there too, is called Superkana International. We are a modern Indian restaurant in the Logan Square neighborhood of Chicago, and the food is phenomenal.
00:03:33
Speaker
Excellent. Well, the employee that we that we met you through, we used to have we used to have a drinking game because every time he'd say talk to somebody new, he'd say he was from Chicago. He'd figure out a way to fit it in the conversation, but then we had to stop there. That's what we do. yeah oh
Thanksgiving Traditions: Cooking Turducken
00:03:49
Speaker
Yeah.
00:03:49
Speaker
Lisa, I got to admit, I have won Thanksgiving, and that is because much to my wife's chagrin and much to all of my in-laws who simply do not like it, but they try and be nice to me to my face, which is a Thanksgiving tradition unto itself.
00:04:05
Speaker
I airlift from New Orleans to my home in Minnesota overnight on fry ice, a 20 pound turducken. And I smoke it. It's yum. And it's to die for. And I love it.
00:04:18
Speaker
And my son, who is a picky eater, also likes it. We can get into the Madden-esque of all of it. But tell me for something for those who are listening who are immediately repulsed. What is a turducken?
00:04:30
Speaker
Oh, I don't think it's a repulsive thing at all. It's quite an interesting and delicious thing. It is tur is the turkey. Duck is the duck.
00:04:42
Speaker
Ken is the chicken. It's a chicken stuffed into a duck stuffed into a turkey. In order to do that and also to create as a dramatic presentation and sort of a surprise element, the all of the birds are deboned.
00:05:00
Speaker
The turkey, they leave the wing bones
Understanding Turducken: Preparation and Challenges
00:05:03
Speaker
and sometimes the leg bones in to create that. whole turkey look and then the other two birds are rolled with stuffing stuffed into the birds and to the giant turkey and then when you roast or smoke it and present it you can just cut it like as if it was a cake Is that your experience too? Yes. That's how you pronounce it? yeah yes well
00:05:31
Speaker
Yes. I'm already learning things, Lisa, because I assumed it was literally bones and all. You just kept cramming things in until nothing else would fit. so that That would be one way to do it, but I don't think it would be very attractive.
00:05:44
Speaker
it is it is essentiallyly for eating it yeah It is essentially 20-pound meatloaf stuffing. And when you cut it, it looks like a Swiss roll. Or really, it looks more like a brain um MRI. Because there's there's different meats and different stuffings. The one that I get, which again, I'm super proud of because...
00:06:07
Speaker
As a practitioner of the internet arts, I have found the deli in New Orleans where John Madden used to get his turduckens from. That's where I get mine. So I get one from the godfather of Thanksgiving. it's And it's a great memory for me to think about my great uncle Carl and talking about how John Madden didn't like it. But yeah, it' the what's really cool about it is it's twenty it's a 20-pounder, but there's no bones, there's no dead area.
00:06:33
Speaker
that so it completely changes the dynamic of cooking. But Lisa, what does it take to build a turducken? Because I think that's where Dave's question comes from is, what on earth is it? It takes a lot of skill, first of all, as a butcher, because and don't know, either of you have ever deboned a chicken or a turkey.
00:06:53
Speaker
It's like doing surgery, just like anything in butchery. It's not difficult once you know how to do it, but you have to know how to do it. And there's a lot of, you have to have very sharp knives and you're scraping and cleaning.
00:07:08
Speaker
And removing the bones, but also trying to keep the meat as one whole piece so that you can roll it back up with your stuffings and create that Swiss roll that you were discussing. That's the first difficult thing is just the butchery, right?
00:07:27
Speaker
Then you have... the stuffings. So obviously you have to create something absolutely delicious that's gonna go with all those meats and make everyone happy on Thanksgiving.
00:07:42
Speaker
um And then finally, the cooking of it, I think is also very difficult because you're dealing with poultry, which as we know, if it's served undercooked can be a real problem.
00:07:57
Speaker
But if it's it's gonna be dry. We've all had that Thanksgiving dry turkey. no No gravy will fix it. and if it's And if it's cooked properly, you still have an issue with what's called the time and temperature danger zone. Have you heard about this? Yeah, I have, but for everybody else.
00:08:21
Speaker
yo So you, with proteins particularly, but any hot foods, you don't want them to stay healthy. under 140 degrees Fahrenheit for any length of time because that is bacteria's favorite temperature, right?
00:08:37
Speaker
So if you're cooking this thing low and slow in the oven and the middle of it isn't hot enough fast enough, you have a real thing health problem.
Crafting the Perfect Turducken
00:08:47
Speaker
So... written All of these things make...
00:08:51
Speaker
Durduckens difficult to do properly. However, when they're done properly, I'm sure they are, like you said, the centerpiece to a to a real surprising and fabulous, impressive meal.
00:09:06
Speaker
I happen to know from many stories that Trigby takes his cooking of his turducken very seriously. I do. He will tell us about the devices that he uses. i know that one of them involves use of apps and probably more um processing power than the lunar lander module by an order of magnitude. hundred percent. Yeah.
00:09:30
Speaker
How do you grill your turducken? A turducken can be made in the oven, and it's a remarkably shorter cook time than a turkey because there are no bones to reflect off get the heat. And so to get that 140 degree temperature, it's considerably easier. So it's actually quite an easier cook.
00:09:48
Speaker
Okay. so when I cook it, obviously i do the man thing, which is to say my wife cooks 14 things, but I cook the main event. So I'm the one who's cooking. She needs the stove. I actually do it on my, on my trader smoker outside. So I smoke it for eight hours.
00:10:06
Speaker
And I am extremely lucky in that I did not buy my trigger new. i found it on Amazon Marketplace and bought it from a guy who did buy everything. And then his wife made him sell it because he didn't use it. So I have all the bells and whistles up to and including.
00:10:24
Speaker
ah Wi-Fi temperature gauges that I have in it. And then also it has a heat blanket on top of it in order to keep the heat in because a Minnesota November cook is often a challenging thing because you do have to keep the temperature consistent. So...
00:10:40
Speaker
I have to admit it while I do a claim that I do smoke my turkey, it's not a very hard cook because I don't have, i have the fire is all controlled by Y-Fly.
00:10:51
Speaker
What I liken it to is like there's a difference between deer and hunting and then going to the spot where the resort feeds the deer all summer and then waiting for the deer to show up because it's hungry.
00:11:02
Speaker
My cooking is much more towards the latter. But What's interesting about it is it's not one bird taste. It's a fourth completely different taste because all the juices from all of the different birds end up commingling. And so you end up having a completely different taste altogether.
00:11:20
Speaker
Yeah. Do you serve it with gravy? I serve it with gravy and then it has the stuffing built in as well. And then obviously I said my in-laws don't like it. So as they see a plate that has three different white meats on it, they're trying to figure out which one is which because they only eat one of them. They usually eat the wrong one.
00:11:39
Speaker
It's unintentional comedy as as well. Right. Lisa, where did, who invented the turducken and what is the sort of the gastronomical reasoning behind doing this? Because it's a weird thing.
Turducken Origins: A Cultural Discussion
00:11:51
Speaker
but Who really thought about the idea of putting two birds into a third? You know, the term is called engastration. The actual technical term, which is a very ugly word for what we describe ah in an ugly way, which is shoving birds inside each other.
00:12:10
Speaker
But, and so many things, the actual inventor, the person who discovered this or created this, we're not really sure. I'm assuming to me that you get your bird from, birds from a bears. Is that where you get don't. I get it from a different place. Yeah.
00:12:29
Speaker
Okay. The bears bears moved to, a bears moved to Texas and I just think it there. um I'm more of a purist. So I'm not going to reveal where I get my birds from, but it is where John Madden gets his birds. Okay. The gentlemen men and a bear say that they invented many people say that that' a bear invented the turducken.
00:12:48
Speaker
and Other people say that Paul Prudhomme, who's a famous Cajun chef from the 1970s and eighty s invented it. But either way, it was around the mid-80s that people started seeing this commonly coming out of Louisiana.
00:13:05
Speaker
and but really, in in Great Britain and overseas Europe, they've been stuffing birds inside each other for a much longer time. They have a thing called a goo ducking.
00:13:16
Speaker
What do you think that is? Yeah. yeah They love a Christmas goose. So they, and right there's not as much room. So I find that to be one a little more tricky, but, and the Scottish obviously are champions of cooking inside of other things.
00:13:30
Speaker
Exactly. i think joyville like the way you are a project cook, it sounds like you're a, you're the man of the house cook. I think that says that there's a tradition of that throughout history.
00:13:43
Speaker
i bet cavemen were shoving smaller animals inside bigger animals too, and roasting them outside over their fire and beating their chest and things like this.
00:13:54
Speaker
None of this surprises But it's definitely a Cajun thing in the United States. The more recent history is definitely that Cajun sensibility. But the Cajun cooking is, again, very, i don't want to say aggressive. Another Cajun term is blackening.
00:14:12
Speaker
They take fish and make it black in a cast iron skillet. When they make gumbo, that roux has to be dark, like dark chocolate, and will actually send you to the hospital if you get burned by it.
00:14:26
Speaker
So there's a lot of very dramatic cooking, let's say coming out of the Acadiana tradition. So it doesn't surprise that's where it's from in the States. yeah For turduckens then are they traditionally seasoned Creole or?
00:14:42
Speaker
They can be. i think mostly they are. there There's really Normally, if you go on a website and order one, you get a choice of anywhere from three to 12 different dressings and stuff and put it anything from andouille sausage cornbread crawfish, which sounds really interesting. yeah Alligator, all these sort of Cajun.
00:15:06
Speaker
Which i think I think is a good tip as everybody's driving to their in-laws today is when you buy something like this, get all of it's all incorporated in it. So if you have people with allergies, you sure got to be right.
00:15:20
Speaker
So make sure that you ask your guests well ahead of time if they've got any particular allergies. That is a really good point. I have a lot of gluten free guests coming to my um coming to my Thanksgiving this year. And this without the cornbread dressing, um if you just have all kinds of meat on meat, you know, you got a gluten free turkey.
00:15:43
Speaker
I have a vegan who's coming the second year in a row. And I but we talked to my wife about it. and she's I don't know what he ate last year. Yeah, that wasn't vegan. So Lisa, as somebody who's a food historian, I think one of the things that I think turducken gets a bad rap because the rise of turducken also met the rise of American gluttony and the idea of supersizing everything. But is that really a fair characterization of the turducken?
00:16:12
Speaker
I don't know if it is. i don't think it's that gluttonous to eat a turducken, I think. um Or eating turkey with stuffing, it's exactly the same sort amount of food.
00:16:24
Speaker
It's just a little bit more of a dramatic presentation. and certainly... Gluttony and Thanksgiving have always gone hand in hand for some reason. thats and hu I have a feeling, Trigva, are you a person who has deep fried a turkey in the past?
00:16:39
Speaker
I have. i did it once. And then i had an incident in my house unrelated to it that I had, in order to continue to be married, I had to make a promise to my wife that if the threat of me doing anything was wrong,
00:16:55
Speaker
the threat of death was greater than mild, I wasn't allowed to do it anymore. So Dave actually has my ah deep fryer. Yes. sir I inherited it. And my wife officially told me I couldn't use it until I was at least 50 paces away from the house. and yeah And not in our town on father's day, actually someone decided last year, someone decided to roast a turkey in their garage or deep fry a turkey in their garage and they burned their house down.
00:17:23
Speaker
Yes. Yes. Well, it's one of those things where you really, you can't have a frozen bird on that because the water flashes and it explodes. You definitely wouldn't want to deep fry your turducken. no well So many things yeah can go wrong. So here's, that so I think the deep fried turkey is another example of something outrageous that we do.
00:17:41
Speaker
think. um i think We can, the turducken should be more innocent. It it does. briier How do you, as a writer, I'm curious, how do you separate fact and fiction when something this where everybody knows what it is, but nobody knows where it came from.
00:17:57
Speaker
Cause one of the things we have here in Minnesota is we have a burger that's called the juicy Lucy, which is. Yes. I've heard of it. Fatty cheese baked inside of a hamburger.
00:18:09
Speaker
And so when you get served your burger, it's often so it looks just like a plain hamburger, but there's cheese on the inside. And the pros have to gauge how long will it be before the cheese officially congeals, but before it's while it's still melty in order to ease.
00:18:25
Speaker
Nobody really knows where it came from. There's a lot of different places that say that they invented it. And that happens over and over and over and over again. i think I'm not sure if the internet has increased that or decreased it, but certainly i think I've invited invented things all the time. Oh, I put potato chips in my chocolate chip cookies. I bet I'm the first person to do that and then you go online and search it and 150,000 recipes come up for potato chips and chocolate chip cookies. In order as a journalist, in order to sort things out, the best way to do it, and this is more about journalism than about cooking, is to get a primary source. So
00:19:06
Speaker
If I want to know who invented the turducken, I got to go talk to people who knew Paul Prudhomme and I got to talk to the a bears and see what they have to say. And it might not clear it up, but it will certainly be their words claiming ownership rather than my own guests from what I've gleaned on the internet.
00:19:28
Speaker
Sure. There.
Themed Thanksgiving Dinners
00:19:31
Speaker
So what are some of the other things as a food historian, and a food blogger, or a food writer, I know you've got a great Instagram that people should definitely be following. hey say If people were, this episode is going to be released on Thanksgiving. If people want to impress this holiday season, what are some of the things that you think they should be trying to pull off for their guests?
00:19:52
Speaker
Personally. I used to, and I don't do it anymore because I'm tired and old and it's too hard, but I to have theme every Thanksgiving and everything about Thanksgiving had to fit this theme. So the first year, the theme of Thanksgiving was very strange one. It was celery and everything. will warren you your Thanksgiving theme was celery? Celery.
00:20:19
Speaker
Celery because we use a lot of celery on Thanksgiving and it's an absolutely underrated vegetable. So we ate a lot of things using different parts of or techniques using celery.
00:20:34
Speaker
So, you know, celery soup, we use the celery leaves in a salad, and things like this. But then over the years, it got much more dramatic and, I think, interesting. So we would do, perhaps we would do a country. So we did Chinese Thanksgiving and we stuffed Chinese sausage underneath the skin of the turkey and put a sticky rice stuffing in the middle of it.
00:20:59
Speaker
Things like this and a soy glaze and it became Chinese Thanksgiving. So there was always still a turkey. wasn't like we were having a Chinese meal. um And like I said, then I got tired and stopped doing it. But theming your Thanksgiving and things up a little bit is a really fun way to get out of a rut of we're having the same food every year.
00:21:21
Speaker
now of course, when you do that, you're going to have your purists and your traditionalists in the family, particularly who are going to say, I can't have Thanksgiving without X. Usually. What is it for you guys? For my team, it's... We got a munch, yeah.
00:21:38
Speaker
Yeah, for my team, it's mashed potatoes. yeah Don't mess with the mashed potatoes, Lisa. Don't put parsnips in the mashed potatoes. Just make the damn mashed potatoes the same way you always make them. So there are things that are sacred.
00:21:53
Speaker
Another thing that I've seen, if you don't want to do a whole theme, have you seen these like Frankenstein pies? The pie cake-in. Different than a pie cake-in. I was going to talk about the pie cake-in. Oh, okay. Tell us about the pie cake-in trick, though. So a pie cake-in is a pie, ah cake, and something that ends in A tort, maybe?
00:22:19
Speaker
Isn't it like different pies baked inside different cakes? Yeah. so It's basically like a three layer. It's like ah it's like pumpkin pie and then spice cake and then apple pie and then like another layer of cake.
00:22:32
Speaker
Yeah, and it's a lot of, but and you have to take, or you buy them, but you have to have three different pies and three different cakes and stack them up and makes a big mess. The pie that I'm talking about is a a rectangle and it's in quadrants. So you have a cherry pie, a pumpkin pie, an apple pie, and a fourth pie, maybe ah whatever.
00:22:53
Speaker
It's missing. I don't know. Everyone can have whatever kind of pie they want in one pie. me? So um that's a fun idea, a challenge that one could reach for. I have attempted the pie cake in in the past. and You i have. Of course you have. And it's it's not worth the effort.
00:23:13
Speaker
i It doesn't seem like it. Maybe if you buy it, it'd be different. But the challenge is like a good pumpkin pie and then a good spice cake, the the this the flavors are similar. They're different textures.
00:23:25
Speaker
And pumpkin pie is not a bold flavor. hit you in the face flavor, they're all subtle and they all melt together into one taste. And not in a good white light or turducan, but And does your Traeger come with a, can you just like load chocolate chips instead of pellets? Is that how that works? No, I can't. and I think you have something there, Dave. I'm embarrassed to say that I did install a sonar detector in my Traeger so that it tells me, so the Traeger will text me when I'm low on pellet, but I still sit next to it then baby it just to stay out of the way of the relatives. Cause I gotta maintain dinner. All right. Even though I'm really just watching Netflix.
00:24:04
Speaker
Of course. So you're spilling all the tea, right? Spilling all the tea today, Dave. Well, one of the things that we do at our family is we generally, we have different people that love different
Managing Food Preferences at Gatherings
00:24:16
Speaker
things, of course. And the way that we do tie-breaking on that is if you really love a particular thing and you need to have it there, you're in charge of bringing it, right? So I have, for example, my mom makes her sweet potatoes very differently than my wife and their family.
00:24:34
Speaker
And so I talk my mom into always bringing My favorite version of the sweet potatoes, which have lots and lots of marshmallows on them and all kinds of good stuff.
00:24:47
Speaker
And then there's also the traditionalists, which I don't know if you can call it a traditionalist if you insist on canned cranberries versus like actual minced up real cranberries.
00:25:00
Speaker
And I'm both ways on that. But my dad insists on having the canned cranberries because that's the way he always had There's one in every crowd. Yep. So you got to bring at least a can of cranberries in. And normally we just, with great fanfare, we just uncork that puppy and we just plop it until it's on the table and it's jiggling like jello and you go after it. but It's the only way to present it.
00:25:22
Speaker
So i I'm a fan of many hands make like work and the almost buffet style. But some people also insist it needs to be an experience that I curate for my entire group.
00:25:34
Speaker
And I don't know. How do you manage that? That's me. That's me. I'm a professional cook. So it's like the one day a year that I can just say, no, don't anything.
00:25:47
Speaker
I'm doing it. If you want to bring something, make it in a glass. Right. So we have people. making cocktails over here and we have people pouring wine over and No one's even allowed to bring a dessert unless they want to add to the selection.
00:26:06
Speaker
I am I'm the boss. Perfect. Yeah. So do you process wise, are you a, is this a half of the week kind of an engagement where you're setting things up and prepping or are you a one day and done? It's funny. We were just discussing this at work in the kitchen the other day.
00:26:24
Speaker
the Thanksgiving meal is not a difficult meal to execute because it's all done in advance in the oven. um And so it's really, I do put my friends to work on prep, like you said, but it's all the day of. Once I get everything in the house, I hand someone a bag of Brussels sprouts. I hand someone else a bag of potatoes and they peel and they chop and I orchestrate and we're all drinking champagne. And it's quite, a it's really a good time.
00:26:55
Speaker
It's part of the So while you guys were talking, it was driving me nuts with the third pie was so a pie cake is a pecan pie. Oh, we forgot pecan. A top of a spice cake on top of a pumpkin. Yeah.
00:27:11
Speaker
That's my favorite too. I can't believe we forgot it. to my wife And the Frankenstein is cherry apple pumpkin pecan. I like that. and like that a lot. Last question, Lisa, and thank you so much for joining us.
Kitchen Etiquette: Guest Participation
00:27:23
Speaker
my pleasure. Taking time this holiday season.
00:27:27
Speaker
Settle a major dispute when you walk into somebody's house and you walk into the kitchen, you say, how can I help? Should you be shooed away or should you actually help?
00:27:39
Speaker
Because I know sometimes people like that. My wife is one of those people that I don't help, not because I'm not willing, but because I'm just going to slow her down. Exactly. So what's what's the rule of thumb here as we invade somebody else's house?
00:27:54
Speaker
As someone who came up in the French cooking tradition, the chef means boss. The chef is in charge. So if your wife is cooking, she gets to decide.
00:28:06
Speaker
um I'm not. And that's how I am in the kitchen, too. I'm not going to ask you to help me just to make you feel better. If I need help, I'll grab you.
00:28:20
Speaker
Otherwise, stay out of my way. How about the flip side though? And this is our family rule. My wife cooks and anybody else that brings stuff, what that does mean is that she does not clean at the air. No, absolutely not.
00:28:35
Speaker
You agree? I would normally agree. However, i have a different rule, which I really like, which is you don't clean at my house. I don't clean at yours. So. Ooh.
00:28:49
Speaker
ah Dave, if you invited me over for dinner, you don't even have to, I don't even have to offer to help with the dishes because you're not going to help at my house. And it's just, that's how it is. It's much more relaxing, i think, for everyone.
00:29:04
Speaker
While I don't love cleaning up, I can do it on my own time. And again, just stay out of my kitchen. Love this. leather Lisa, thank you so much for joining us. And most importantly, thank you to to Nicole, the producer, for letting me do one bizarre episode during our season of selling. Lisa, we'd love to end with absolute bald-faced personal shout outs. Where people are looking for you, where can they find you?
00:29:29
Speaker
I would love for you to visit my Instagram. It's at FUTTYPages, F-U-T-T-Y few ttide pages um It has lots of fun stuff on it, and it also has a link to all of my work.
00:29:42
Speaker
So if you want to read my articles, funny or serious, including some recipes for mashed potatoes and gravy, please visit me there. Love it. i'm I'm there already. Dave, what did we learn today? Besides we need to plan time for napping because that's really the best part of Thanksgiving.
00:30:01
Speaker
Oh, yes, I agree. I think it's like everything people bring their personalities and their traditions into family time and to respect and honor that and also be a little bit adventurous at times and maybe throw a couple extra birds all piled together in. I don't know if I'm ever going to be able to sell turducken to my wife, but I want to get one and experience it and cook one up at some other time. So maybe for Black Friday, I'll do a turducken.
00:30:31
Speaker
There you go. There you go i To me, it's always important to have your own traditions. And I got to do this as a result of the pandemic where but and when it was finally time to, when nobody else could come to the house, we got to, my wife and I got to sit down and say, okay, what are we really going to do and make our own traditions?
00:30:51
Speaker
So it's now ironclad and special unto themselves. But Lisa, thank you for refereeing. I do want to give a shout out for my relatives who are listening to my uncle, John, who passed away two years ago, who thought that deboning and building a turducken was just too wussy. So he layer he layered each bird with ham and then bacon and built a 12 layer abomination. But he was he was a mad alchemist until it's a form of I'm thinking about him today as well.
00:31:22
Speaker
So let's go eat.
00:31:27
Speaker
Bon appetit. This has been another episode of Dial It In Holiday Edition, produced by Nicole Fairclough and Andy Witowski. And much like Tony Kornheiser, we will also try to do better the next time.