Here at Ho Hil Headquarters, we are certainly no strangers to potatoes. Julia and I are both proud descendants of the Potato Isle ("au gratin go brah"). I myself have been known to use mashed potatoes as a creamy dip for my french fries, and she is, well, she's about as ginger as you can get without being kidnapped by rogue sushi chefs and served as a garnish. Which is why it pains me to announce that as of now, I will be giving up my starchy past and going cold turkey (and cold cranberry sauce, and cold nothing else). Because the potatoes are sick and tired of us eating them, and they are opening their thousand eyes, and they are moving their slow thighs, and they are slouching towards the produce aisle (not to be confused with the Potato Isle) to start eating us back.