Sue Norrie, head chef for the annual First Baptist Church Thanksgiving Day dinner, pauses near the serving line as volunteers prepare more than 500 meals for guests Thursday, Nov. 28, 2013. Norrie's staff cooked eighteen 20-pound turkeys, cornbread dressing, gravy, mashed potatoes, sweet potatoes, green beans, cranberry sauce, pies and cakes for the annual holiday dinner. (Staff Photo by BONNIE VCULEK)

Sue NorrieFirst Baptist ChurchThanksgivingBonnie VculekEnid