It reminds me of a painting in the Hotel Oregon where the artist drew everything in reverse size except for the faces of the three girls, which are incredibly real. I finally figured, though I may be wrong, that the girls are the daughters of one of the owners.
A creation of Matteo Stucchi , pastry chef from Monza, Italy.
There isn’t a Canadian or American who would think the commuting time Southwest to Milan of just over 1/2 hour any great hardship.
Primarily for location but it’s been my experience with European tourists that the sheer size of Canada and America stun them. We think very little of a four hour drive to get where we want to go, do what we want to do, and driving home again the same day.
Back in the day I could easily put 300 kms. per day on the vehicle covering my sales territory in British Columbia’s lower mainland. My out of town territory started at 100 Mile House and went north to Prince George then west and east to Prince Rupert and Dawson Creek (mile 0 of the Alaska Highway) respectively.
My dad used to commute by train from Norwalk Connecticut to New York City a distance of 50 odd miles each way.
The sad little faces of the puppets, and the woeful tone of the puppet-mistress, are pretty much belied by the chubby belly pressed against the back of the television.
And no, Cleo, hiding back there won’t disguise your well-fed physique.
Maybe for a moment…. But remember, we see you the rest of the time as well….
And besides, Clara could show you a huge pile of kibble receipts…. And Claude’s credit card account is brimming with pizza orders.
….
Just as Cleo’s little play shows a few differences from reality, Panel 2 shows some differences from Panel 1.
You guys know how this works…. Do your best to find them, and then you can compare your solution with mine.
I have a feeling you’re gonna get this one.
When you’re ready to look
click here!
….
I have to go out for a bit, so I’m leaving this here early….
From: “The General Foods Kitchens Cookbook”
By: The women of General Foods Kitchens
Published by: Random House, Inc.
Library of Congress Catalog Card Number: 59 – 1084
“Chocolate Pecan Pie”
2 squares unsweetened chocolate
3 tablespoons butter
3/4 cup sugar
1 cup light corn syrup
3 eggs, slightly beaten
1 teaspoon vanilla (real, not artificial)
1 cup coarsely chopped pecans
1 unbaked 9-inch pie shell
1/2 cup cream (whipping cream 35% milk fat), whipped
Melt chocolate and butter over hot
water. Combine sugar and syrup in
saucepan. Bring to a boil over high
heat, stirring until sugar is dissolved.
Boil 2 minutes. Add chocolate mixture.
Pour slowly over eggs, stirring con-
stantly. Add vanilla and nuts, stirring
to mix well. Pour into unbaked pie
shell. Bake in moderate oven (375° F.)
for 45 to50 minutes, or until filling
is puffed completely across top. Cool.
Top with whipped cream.
Notes from me:
Bake on second rack, top rack is first.
At the time of the cook book the eggs would be medium size today.
The sugar and syrup mixture should be put on at most medium heat until melted, then use the lowest heat possible for boiling.
Also, cool the mixture to lukewarm before pouring over eggs to prevent the eggs cooking before getting stirred in.
My Grandmother’s Pie Crust Recipe (Tart Shells Too) (This is the best pie crust recipe you’ll ever come across ! !) From: My mother’s cookbook (in my mother’s handwriting)
” My Grandmother’s Pie Crust Recipe (Tart Shells Too)”
1 Cup Lard (a vegetable shortening can be used if you prefer)
2 Cups Flour
½ Cup Cold Water
½ Teaspoon Salt
Some sugar, if desired, for sweet pies or tarts.
This recipe makes enough pastry for 3 nine inch open top pies or 1 covered pie and one open top.
Measure the two cups of flour from a stockpile of at least 4 cups of sifted flour into the mixing bowl.
Cut the lard (cold from the refrigerator) into the flour using a pastry blender or two
knives until it becomes “mealy” (kind of like oatmeal). Use a knife blade to clear the
cutter if it becomes clogged.
Dissolve the salt and sugar (if used) in the cold water (Cold tap water will work, but the
colder the water is, the better.) and pour it evenly around the bowl. Stir the water
in with a knife blade. Use the back of another knife to clear the blade. When
the water has been stirred in gather and pat the pastry into a ball (use the ball
itself to pick up the stray bits).
Heavily flour a cutting board, pat half the pastry into a disk and place in on the board.
Sprinkle more sifted flour on top of the pastry so the dough won’t stick to the rolling
pin. (If it starts to, sprinkle on a bit more flour.)
Roll to desired thickness, cut to fit the pie plate, wrap around the rolling pin (if it’s stuck
to the cutting board use a long knife blade to cut it free) and fit it to the pie plate.
(Patch any holes using torn off pieces from what’s left on the board. Blend the
patches with your fingers.)
Fill and bake as per the recipe.
it’s only sad for John. Unless Phil and Jim are fitness freaks, they will tell John that he
who forgets the key, gets the key. See you when you get back, Johnnie!
Hmmm …does he have a reason to be in such a stew? (7th inning stretch Blue Jays 4 Yankees 1 / Yankees to bat)
From: KATE AITKEN’S COOK BOOK
Published by: WM. COLLINS SONS & CO. LTD.
LONDON – GLASGOW – TORONTO COLLINS
A White Circle Book Toronto I.S.B.N. 0 00 682482 X
VENISON RAGOUT
12 cubes venison , cut from shoulder (about 4 lbs.)
4 tablespoons margarine or butter (Use butter.)
1 1/2 cups water
1 onion, finely chopped
1 teaspoon salt
Dash of pepper and paprika
1 can (6 oz.) tomato paste
1 can (10 oz.) beef bouillon
1 bay leaf
1 can (10 oz.) cream of mushroom soup
1/2 cup domestic sherry
Sear venison cubes in margarine or butter; add water, onion, and seasonings; simmer until tender.
Add tomato paste, bouillon, bay leaf and cream of mushroom soup; stir over gentle heat until hot.
Before serving, add sherry.
Serves 6.
Notes from me:
The closest I’ve come to cooking game is fish.
I have heard that venison is a sort of tough and dry meat; but I don’t know.
Mark Ryden
Does her furry flying friend drink wine, and eat ham?
Or does she buy him bee kibble?
I like it. I don’t know why.
It reminds me of a painting in the Hotel Oregon where the artist drew everything in reverse size except for the faces of the three girls, which are incredibly real. I finally figured, though I may be wrong, that the girls are the daughters of one of the owners.
eerie.
Its title is “Christina,” and I believe it is a portrait of Christina Ricci done in 1998.
His wife is the artist Marion Peck. Her work pretty much always has a touch of the macabre in it.
“Portrait of a has-been…”
…been?
Yup! You got it!
.
South parkade wall of the Kansas City, Missouri public library.
22 books in total are represented. They’re ± 25 feet high × 9 feet wide.
That big red book who’s spine she’s in the middle of. The things one can find on the ‘net….
Why is she reading such a tiny book?
Response to Alexi’s comment, They did a good job. Next time I am in KC I will go look for it.
,
A new meaning for the phrase “That’s a sweet ride.”
A creation of Matteo Stucchi , pastry chef from Monza, Italy.
There isn’t a Canadian or American who would think the commuting time Southwest to Milan of just over 1/2 hour any great hardship.
? Where did the latter come from?
Primarily for location but it’s been my experience with European tourists that the sheer size of Canada and America stun them. We think very little of a four hour drive to get where we want to go, do what we want to do, and driving home again the same day.
Back in the day I could easily put 300 kms. per day on the vehicle covering my sales territory in British Columbia’s lower mainland. My out of town territory started at 100 Mile House and went north to Prince George then west and east to Prince Rupert and Dawson Creek (mile 0 of the Alaska Highway) respectively.
My dad used to commute by train from Norwalk Connecticut to New York City a distance of 50 odd miles each way.
I wondered about the context or why you mentioned such a tale out of thin air.
.,
A LINK to what I have found about this photograph.
The sad little faces of the puppets, and the woeful tone of the puppet-mistress, are pretty much belied by the chubby belly pressed against the back of the television.
And no, Cleo, hiding back there won’t disguise your well-fed physique.
Maybe for a moment…. But remember, we see you the rest of the time as well….
And besides, Clara could show you a huge pile of kibble receipts…. And Claude’s credit card account is brimming with pizza orders.
….
Just as Cleo’s little play shows a few differences from reality, Panel 2 shows some differences from Panel 1.
You guys know how this works…. Do your best to find them, and then you can compare your solution with mine.
I have a feeling you’re gonna get this one.
When you’re ready to look
….
I have to go out for a bit, so I’m leaving this here early….
But Cleo will tell me if you peek, so be good!
OK; got them all.
Now I have to go feed the dishwasher. The cat’s already “satisfied”.
I got all nine again this week. It took longer than it should have though.
Just wait until I get my new glasses! The two I missed were pretty subtle. Unfortunately my eye doctor appointment isn’t until next month.
me two, cause I broke mine, the lawn mower ate them!
That’s a really hungry lawn mower.
Good thing you weren’t wearing them at the time.
Crunch!
I only got 8. Missed a really subtle one.
And Cleo has a cute tummy.
Got ’em!
got all 9. hooray!!!
Oy! Vey is mir!
I loved the story of Noah and Lincoln.
I think I’ve got 9. I don’t usually try until the next day, but they kept jumping out at me.
chocolate pecan pie
This sounds almost too sweet for even me.
From: “The General Foods Kitchens Cookbook”
By: The women of General Foods Kitchens
Published by: Random House, Inc.
Library of Congress Catalog Card Number: 59 – 1084
“Chocolate Pecan Pie”
2 squares unsweetened chocolate
3 tablespoons butter
3/4 cup sugar
1 cup light corn syrup
3 eggs, slightly beaten
1 teaspoon vanilla (real, not artificial)
1 cup coarsely chopped pecans
1 unbaked 9-inch pie shell
1/2 cup cream (whipping cream 35% milk fat), whipped
Melt chocolate and butter over hot
water. Combine sugar and syrup in
saucepan. Bring to a boil over high
heat, stirring until sugar is dissolved.
Boil 2 minutes. Add chocolate mixture.
Pour slowly over eggs, stirring con-
stantly. Add vanilla and nuts, stirring
to mix well. Pour into unbaked pie
shell. Bake in moderate oven (375° F.)
for 45 to50 minutes, or until filling
is puffed completely across top. Cool.
Top with whipped cream.
Notes from me:
Bake on second rack, top rack is first.
At the time of the cook book the eggs would be medium size today.
The sugar and syrup mixture should be put on at most medium heat until melted, then use the lowest heat possible for boiling.
Also, cool the mixture to lukewarm before pouring over eggs to prevent the eggs cooking before getting stirred in.
” My Grandmother’s Pie Crust Recipe (Tart Shells Too)”
1 Cup Lard (a vegetable shortening can be used if you prefer)
2 Cups Flour
½ Cup Cold Water
½ Teaspoon Salt
Some sugar, if desired, for sweet pies or tarts.
This recipe makes enough pastry for 3 nine inch open top pies or 1 covered pie and one open top.
Measure the two cups of flour from a stockpile of at least 4 cups of sifted flour into the mixing bowl.
Cut the lard (cold from the refrigerator) into the flour using a pastry blender or two
knives until it becomes “mealy” (kind of like oatmeal). Use a knife blade to clear the
cutter if it becomes clogged.
Dissolve the salt and sugar (if used) in the cold water (Cold tap water will work, but the
colder the water is, the better.) and pour it evenly around the bowl. Stir the water
in with a knife blade. Use the back of another knife to clear the blade. When
the water has been stirred in gather and pat the pastry into a ball (use the ball
itself to pick up the stray bits).
Heavily flour a cutting board, pat half the pastry into a disk and place in on the board.
Sprinkle more sifted flour on top of the pastry so the dough won’t stick to the rolling
pin. (If it starts to, sprinkle on a bit more flour.)
Roll to desired thickness, cut to fit the pie plate, wrap around the rolling pin (if it’s stuck
to the cutting board use a long knife blade to cut it free) and fit it to the pie plate.
(Patch any holes using torn off pieces from what’s left on the board. Blend the
patches with your fingers.)
Fill and bake as per the recipe.
Brought over from today’s “The Comic Strip….”; Pickled Pete does it again.
it’s only sad for John. Unless Phil and Jim are fitness freaks, they will tell John that he
who forgets the key, gets the key. See you when you get back, Johnnie!
Totally agree!!
check out today’ Birdbrains:
https://www.gocomics.com/birdbrains/2022/08/20
From: KATE AITKEN’S COOK BOOK
Published by: WM. COLLINS SONS & CO. LTD.
LONDON – GLASGOW – TORONTO COLLINS
A White Circle Book Toronto I.S.B.N. 0 00 682482 X
VENISON RAGOUT
12 cubes venison , cut from shoulder (about 4 lbs.)
4 tablespoons margarine or butter (Use butter.)
1 1/2 cups water
1 onion, finely chopped
1 teaspoon salt
Dash of pepper and paprika
1 can (6 oz.) tomato paste
1 can (10 oz.) beef bouillon
1 bay leaf
1 can (10 oz.) cream of mushroom soup
1/2 cup domestic sherry
Sear venison cubes in margarine or butter; add water, onion, and seasonings; simmer until tender.
Add tomato paste, bouillon, bay leaf and cream of mushroom soup; stir over gentle heat until hot.
Before serving, add sherry.
Serves 6.
Notes from me:
The closest I’ve come to cooking game is fish.
I have heard that venison is a sort of tough and dry meat; but I don’t know.
did you scroll down to read the comments?