The artist is :Alexander Vasilevich Maskaev.
I could not find a title for this picture.
We’ve seen this before, but this is the first time I registered the salami in the corner.
A work of art by Pascal Campion.
This wasn’t an actual “The New Yorker” cover of his.
This was done when he was only dreaming of becoming a cover illustrator for it.
His dream came true; he now has a good number of covers published.
As far as looking like each other’s pets ~~ that’s scary!! I only got 6. Going to our daughter’s this weekend so I probably won’t be back to find the others.
Even with 3 videos of music time to search, I still only got 6. Not my day for “getting things”; it took multiple tries to get my Clio&Co password right. Note, every try was the same PW, just fat fingers apparently.
This is a rerun from “Ballard Street” Wednesday, February 6, 2018 when we were posting our Cleo comments there.
From: Family Circle Great Ideas QUICK & EASY MEALS
January 1979 issue
The Family Circle Inc. (A subsidiary of The New York Times Company)
MONTANA SOUP
Here’s a mixture of sausages, macaroni, beans and vegetables. Sure to please all the men in your family.
Makes 8 servings.
1 package (1 pound) dried large white navy beans
6 cups boiling water
1 shank end ham
4 cups shredded cabbage
2 cups thinly sliced pared carrots
1 large onion, chopped (1 cup)
1 cup chopped celery
1 clove garlic, minced
1 package (12 ounces) smoked sausage links, sliced
1 can (1 pound) tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1 cup elbow macaroni
1. Pick over beans, rinse and place in a large bowl. Pour the boiling water over; cover; let stand 1 hour.
2. Trim several small pieces of fat from ham; melt in a kettle or Dutch oven. Stir in cabbage, carrots, onion, celery and garlic; sauté slowly, stirring often, 20 minutes; remove; reserve.
3. Pour beans and liquid into kettle; add ham, sliced sausages, tomatoes, salt, pepper and 6 cups more water. Heat to boiling; cover; simmer 1 hour 30 minutes.
4. Remove ham from kettle. Cut meat from bone, trim off fat and dice meat. Stir into soup with sautéed vegetables.
5. Cook 30 minutes, or until beans are tender; stir in macaroni. Continue cooking 15 minutes longer, or until macaroni is tender.
6. Ladle into a tureen or soup bowls; sprinkle with chopped parsley, if you wish.
COOK’S TIP: This soup tastes even better made a day ahead and reheated.
Here’s all the music, and one movie trailer, (with the choosers’ names) from that day too.
Sounds good, I have everything here (black-eyed peas and different pasta, but still). Don’t add anything sour to the uncooked beans, they’d never get tender.
And I wouldn’t reheat it with the noodles…
But today, we had croque-monsieur – self-made french bread (bread maker), cheese for raclette, cooked ham (bought cured but raw at an excellent butcher in Upper Franconia), butter and a little bit of milk.
Brought over from today’s “Ripley’s…”
He’s still there.
P.S. Pickled Pete put his email to the moderators at GoComics on his profile page (where he posted it we don’t know).
Everything he says is accurate as far as it goes, but I don’t think it will win him a comeback.
.
Isn’t this a series?
I like that the mouse with his back to us is wearing a soccer jersey for Zineddine Zidane, a great French player from the early part of the century.
Almost a quarter of a century past 1999, my first thought, on reading your comment, is still that “the early part of the century” means before WWI.
Sigh….
Me too
Me three.
The artist is :Alexander Vasilevich Maskaev.
I could not find a title for this picture.
We’ve seen this before, but this is the first time I registered the salami in the corner.
and, isn’t that a line of fish in front of the salami?
Yes, but those I registered.
…
This fine fellow is known around these parts as “the Judge.”
..
A work of art by Pascal Campion.
This wasn’t an actual “The New Yorker” cover of his.
This was done when he was only dreaming of becoming a cover illustrator for it.
His dream came true; he now has a good number of covers published.
Another storefront, another rainy day, another woman in a dress… a Nighthawks theme (or daydream?).
But this time she has shelter, and a man with her instead of a dog.
Those are some really far-reaching reflections in the water.
,,
This would have been a very popular toy in the house when I was a little guy.
Ooh, ooh!
Before Francis became a Munster…
.
Nope. I like a lot of stuff from realism to abstract , but something about that doesn’t work for me.
Stop eating your toys.
It’s got a little (or maybe huge?) touch of creepy mixed into the funny..
I’d prefer it purely silly… but I like it anyway.
A LINK to an article about the artist, Nouar.
I agree with Susan and Happy³, but by the article, that’s what the artist actually wants her art to do.
Yooo Hooo… calling all Saturday Puzzle People… here I am with just what you need.
Well, that is, if what you need is the solution to the Saturday “Cleo and Company Find the Differences” puzzle.
But who doesn’t need that?
…
It’s another funny (and dogcentric) New Yorker cover, once again given a split personality by our very own StelBel!
They say long-time couples start to look alike, and long-time pet owners start to resemble their animals (and/or vice versa.)
I guess this cover shows that long-time couples can start to look like each other’s pets as well. LOL
,,,,
Find all nine differences, my dear Cleopets, and come back to have a look at what I found….
I found eight this evening. I’ll look tomorrow before checking Susan’s answers.
Woo Hoo! Finally got one complete.
I found nine. All true or glitches involved? Let’s check…
YES! Got the same nine.
I missed too, and got won that wasn’t their.
I’m blaming it on the universe because it can’t be my fault.
You missed too, and got won that wasn’t their? Interesting…….
Maybe his grammar was back in the kitchen, baking cookies…
Sound wright too mow! LOL
i only got 7 today. 1 was so easy, too! bummer!
As far as looking like each other’s pets ~~ that’s scary!! I only got 6. Going to our daughter’s this weekend so I probably won’t be back to find the others.
Sniffle….
But have fun.
You know, you can always come back next week to take a look.
Though if you’re already gone, you won’t see this either.
Dang.
Even with 3 videos of music time to search, I still only got 6. Not my day for “getting things”; it took multiple tries to get my Clio&Co password right. Note, every try was the same PW, just fat fingers apparently.
Ya, nine, didn’t think I would, but I did, the last one was just staring right at me and I never saw it till all of a sudden!
I didn’t look for differences and I have no time now. But I did enjoy the image!
How can you resist? I can never resist.
Well, I can’t resist, if I’m posting the solution… but even before that.
.
.
This is a rerun from “Ballard Street” Wednesday, February 6, 2018 when we were posting our Cleo comments there.
From: Family Circle Great Ideas
QUICK & EASY MEALS
January 1979 issue
The Family Circle Inc. (A subsidiary of The New York Times Company)
MONTANA SOUP
Here’s a mixture of sausages, macaroni, beans and vegetables. Sure to please all the men in your family.
Makes 8 servings.
1 package (1 pound) dried large white navy beans
6 cups boiling water
1 shank end ham
4 cups shredded cabbage
2 cups thinly sliced pared carrots
1 large onion, chopped (1 cup)
1 cup chopped celery
1 clove garlic, minced
1 package (12 ounces) smoked sausage links, sliced
1 can (1 pound) tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1 cup elbow macaroni
1. Pick over beans, rinse and place in a large bowl. Pour the boiling water over; cover; let stand 1 hour.
2. Trim several small pieces of fat from ham; melt in a kettle or Dutch oven. Stir in cabbage, carrots, onion, celery and garlic; sauté slowly, stirring often, 20 minutes; remove; reserve.
3. Pour beans and liquid into kettle; add ham, sliced sausages, tomatoes, salt, pepper and 6 cups more water. Heat to boiling; cover; simmer 1 hour 30 minutes.
4. Remove ham from kettle. Cut meat from bone, trim off fat and dice meat. Stir into soup with sautéed vegetables.
5. Cook 30 minutes, or until beans are tender; stir in macaroni. Continue cooking 15 minutes longer, or until macaroni is tender.
6. Ladle into a tureen or soup bowls; sprinkle with chopped parsley, if you wish.
COOK’S TIP: This soup tastes even better made a day ahead and reheated.
x_Tech
SusanSunshine
Liverlips McCracken
Whoops! ! That should be 2008. (09:28 E.S.T.)
Sounds good, I have everything here (black-eyed peas and different pasta, but still). Don’t add anything sour to the uncooked beans, they’d never get tender.
And I wouldn’t reheat it with the noodles…
Lentil soup – I love it and finally got my husband to enjoy it, too!
Greek style and spiced up is best.
But today, we had croque-monsieur – self-made french bread (bread maker), cheese for raclette, cooked ham (bought cured but raw at an excellent butcher in Upper Franconia), butter and a little bit of milk.
Brought over from today’s “Ripley’s…”
He’s still there.
P.S. Pickled Pete put his email to the moderators at GoComics on his profile page (where he posted it we don’t know).
Everything he says is accurate as far as it goes, but I don’t think it will win him a comeback.