After taking temporary charge last season he took us from looking down at the fringes of another relegation scrap, to within a kick of getting into Europe. ↗
I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours. ↗
I like cool jackets - a nice fall or winter coat. You can get a lot of use out of it, and you'll wear it frequently, so it can really set the tone of your uniform for the season. ↗