Serious Eats - seriouseats.com

Take a 2-qt pitcher. Add 1 cup granulated white sugar. Take 2 lemons. Roll each on a firm surface to soften them up. Cut each in half, and squeeze into the pitcher. Put "squozed" halves into the pitcher. Fill pitcher to halfway mark with cold water, stir with long wooden spoon until sugar is dissolved. Top off pitcher with cold water, stir. Serve.

Dark, dark, dark as night. Dark as sin. Dark as the closet harboring monsters and bad dreams. Dark as tar.

Sourdough bread, thick slices of ham, mayo, spicy brown mustard, and thinly shaved gruyere. Mmmm.

Oh, I do love a just-shy-of-crisp slice, one that yields to the pressure of tooth without shattering!

Strong coffee and a knish... what else can one stomach with a New York hangover?

The heart and liver get cooked up for a lucky Corgi to snack on. The rest get put in a pot with water and aromatics to simmer, simmer, simmer throughout the day. The stock that comes out of that brew is the basis for our gravy.

....yum!

The meat around the wishbone, especially with the crispy skin attached. Mmmm, happy memories!

I know, I know. Dark has more flavor. Dark is more pure.

But, oh! For a slice of white meat from the breast, with crispy shreds of skin, and a hearty pour of gravy!

White meat for me, please, on Thanksgiving.

Dark meat, please, for the next day, when having a hot sandwich.