dry stringy buzzard flesh that I've been out back scratching in the leaves. The cornbread dressing was quite good though. The traditional deep south recipe is heavily laden with ground dried sage.....so much that the typical colour is an unappetizing olive drab. This time mom put about a third as much sage and added poultry seasoning (bouillon powder) I ate it 'til I was full to the back teeth. The buzzard was slathered in gravy that was nothing more or less than canned cream of mushroom soup.

I ate the fowl in honour and memory of those englishers with the buckles on their shoes. Give me ham any other feasting day.....