Having had my thumb impaled by a tiny Sharp-shinned Hawk, I can’t imagine what an eagle’s talons could do! (It took two of us to pry the Sharp-shin’s claws loose!)
The picture is of a Golden Eagle, so either the picture is not taken in the U.S., or that eagle is illegally in captivity.
Its range is throughout the Northern Hemisphere.
Ontario allows their capture and training for falconry.
Maybe their bathroom plumbing is full of copper and it turned her hair green.
Chlorine in a swimming pool will also do that to blondes. (Neither this dark, though.)
…
Actually, though, I was replying to your saying one of your friends had blue hair, not about the poster.
Just saying many do around here.
Probably in Germany too.
My oldest niece had bright purple hair from late in high school till around 30. and now she’s almost 50.
I’m not saying I wouldn’t love Pogo if it were still running, but there’s too much competition today, too many genuinely funny strips, to even have a favorite.
Back then, we didn’t have stuff like “Pearls Before Swine”, or “Brevity” or “Cleo and Company”!
From yesterday.
“But whether or not I like it is beside the pointā¦. why in the world would you post anyrecipe that you think is disgusting?”
Because, later in life than I should have, I learned that just because I don’t like something doesn’t mean that anyone has to agree with me (I like peanut sauce, by the way, but on noodles? / disgusting sounding / to my taste at least).
As a side note; by Wikipedia, peanuts were introduced to China in the 1600s by Portuguese traders,
Interestingly enough, my “House of Chan” cookbook doesn’t have a peanut sauce recipe. The spoiler box below contains two peanut sauce recipes from other cookbooks I own.
Peanut sauce recipes.
From: ; The Canadian Living COOKBOOK
By Carol Ferguson and the food writers of Canadian Living Magazine
Published by Random House of Canada
1265 Aerowood Drive
Mississauga, Ontario Canada
L4W 1B9
ISBN 0-394-22017-X
1 small onion finely chopped
1 tsp sambal low 1 dried red chili pepper, crushed
1tbs soy sauce
2 tsp brown sugar
1/4 cup peanut butter
2 cloves garlic, minced
1 tsp grated lemon rind
2 tsp lemon juice
1/4 cup peanut or vegetable oil
1 cup (approx) coconut milk or table cream (18% milk fat / also known as coffee cream)
In small bowl, food processor
or blender, comibine all ingredient, adding just
enough of the coconut milk to make dipping con-
sistencey, and mix until smooth. Cover and
refrigerate until serving.
Notes from me:
The same statement applies to the table cream (if used) as the coconut milk
From: ā2500 recipes (everyday to extraordinary) (Paperback edition) ā
By: Andrew Schloss with Ken Bookman
Published by: Robert Rose Inc. Toronto, Ontario Canada (2007)
ISBN 978-0-7788-0162-7
“Peanut Sauce”
1 small onion, chopped
1 clove garlic, minced
2 green onions, sliced
1 tbsp soy sauce
2 tsp finely chopped gingerroot
1tsp Asian chili paste
Pinch ground cumin
Pinch ground coriander
1/4 cup peanut butter (chunky or smooth)
1/2 cup buttermilk, plain yogurt, or chicken or vegetable broth
If you post it because you see some benefit to it and think maybe some of us would actually like it…. then maybe you need to tone down your language.
It’s one thing to say “I don’t really care for this, but I know some of you like ___.” (Fill in the blank).
Only a little kid would hand you a piece of candy or some such, saying “Here, try this, it’s disgusting!” You’d recoil.
The same is true for a recipe.
….
But also, there’s the big picture.
If you truly consider the particular dish unappealing, much less disgusting, which is something Calvin would say (Calvin of the comics, not that other Calvin), not usually a grown-up…. but you post it anyway, in case somebody here likes it…
Then what are your criteria for posting?
Do you have none?
It sounds like you might consider every recipe in the world worth sharing.
….
I don’t know about you, but I usually read certain food writers, trust certain cookbooks, and the like, because I like their taste, and their recipes sound good or work out well.
There’s a vast array of food out there.
The point of most good food writers, like good cooks, is to break it down, and present us with a reliably curated experience.
…
BTW… your Chinese cookbook probably wouldn’t have a peanut sauce recipe, because it’s Thai, not Chinese.
A staple of Thai restaurants, but I’ve never had it in a Chinese one.
Cold noodles with peanut or sesame sauces are well known in Thai and some other southeast Asian cooking, too, and I really like them.
As for peanut sauce..
Thanks for the recipes.
They sound ok but contain ingredients I don’t buy.
There’s no one Asian chili paste, and before I buy several, and sambal, etc, I’ll buy a jar of peanut sauce.
If I want to buy all that stuff, and make it myself, I’ll read a recipe from Thailand, not a Canadian or American cookbook.
But I usually do neither… I make my fake peanut sauce, which my Thai friend and my Vietnamese niece-in-law(?) both say works…
Equal parts peanut butter, and Thai sweet chili sauce, mixed with about half a part of Hoisin sauce.
Sometimes thinned with chicken broth, for a stir fry, unless there are sufficient pan juices. There are always onions and usually bell pepper in those.
Or mixed with rice vinegar, and less Hoisin, for the salad dressing or heated with a little water and then chilled for a cold noodle sauce
Today’s Songs:
‘Little Lies,’ ‘Little Willy,’ ‘Livin’ Thing,’ and ‘London Calling,’ and the ‘Cheap Thrills Cuisine’ recipe ‘Asparagus Salmon Wrap’ (only one more asparagus recipe to go).
‘Fleetwood Mac’, ‘The Sweet’, ‘Electric Light Orchestra’ and ‘The Clash’; as I said, no theme other than I like the songs.
However, I know of a certain comics site that starts with ‘go’ that not only prevents you from typing such morals-shattering words like ‘ass’ , but it is also impossible to post a link to any image . video or sound.—-
.
It’s the pointy bits at the bottom that kills you.
The point up top is for eating.
He’s very talonted
Did you think you were safe? š
G š¦ N
R A
O
R A
G š¦ N
good one!
Having had my thumb impaled by a tiny Sharp-shinned Hawk, I can’t imagine what an eagle’s talons could do! (It took two of us to pry the Sharp-shin’s claws loose!)
The picture is of a Golden Eagle, so either the picture is not taken in the U.S., or that eagle is illegally in captivity.
Its range is throughout the Northern Hemisphere.
Ontario allows their capture and training for falconry.
He could be in a zoo.
I was in a tour of Chicago Zoo that included a falconry demonstration. A Golden Eagle was one of the specimens used in the demonstration
DZBOI!
With a point!
,
“Soucoupe” is not a word I recognize… but obviously comes from “sous coupe” … “under cup” … which is where your saucer goes.
LOL. Flying under-cups are flying saucers.
“The flying saucers attack!”
Mais naturalmente!
The movie is on YouTube.
small dust storm…on Mars.
If it’s not animating, click on it
I saw that!
That little devil!
Where’s the bottle for that genie?
The NASA logo is a link to its detailed article about the dust devil.
It is calculated to be 200 feet wide and 1.2 miles in height.
Cool
thanks, NH!
.,
Eek! Blue hair!!!
Just kidding; our friend Snoopy (yes; he changed his name with Charles M. Schulz’s approval) has blue hair.
Lots of people around here have blue hair … or pink or purple or rainbow.
It was popular as a sort of punk style 40 years ago, kind of went away, and it’s back, more mainstream.
Not at the time of that spook show…
True.
Lol…
Maybe their bathroom plumbing is full of copper and it turned her hair green.
Chlorine in a swimming pool will also do that to blondes. (Neither this dark, though.)
…
Actually, though, I was replying to your saying one of your friends had blue hair, not about the poster.
Just saying many do around here.
Probably in Germany too.
My oldest niece had bright purple hair from late in high school till around 30. and now she’s almost 50.
,.
2 NOSES!!
..
I love this!!! Itās adorableā¦much cuter than Rockwell!
2 NOSES!!
,..
Pogo was my favorite newspaper comic for years!
Of course, the comics were different then.
I’m not saying I wouldn’t love Pogo if it were still running, but there’s too much competition today, too many genuinely funny strips, to even have a favorite.
Back then, we didn’t have stuff like “Pearls Before Swine”, or “Brevity” or “Cleo and Company”!
great company to be keeping!
I loved the cute animals, but the politics was WAY above me!
3 NOSES!!!
From yesterday.
“But whether or not I like it is beside the pointā¦. why in the world would you post any recipe that you think is disgusting?”
Because, later in life than I should have, I learned that just because I don’t like something doesn’t mean that anyone has to agree with me (I like peanut sauce, by the way, but on noodles? / disgusting sounding / to my taste at least).
As a side note; by Wikipedia, peanuts were introduced to China in the 1600s by Portuguese traders,
Interestingly enough, my “House of Chan” cookbook doesn’t have a peanut sauce recipe. The spoiler box below contains two peanut sauce recipes from other cookbooks I own.
From: ;
The Canadian Living COOKBOOK
By Carol Ferguson and the food writers of Canadian Living Magazine
Published by Random House of Canada
1265 Aerowood Drive
Mississauga, Ontario Canada
L4W 1B9
ISBN 0-394-22017-X
1 small onion finely chopped
1 tsp sambal low 1 dried red chili pepper, crushed
1tbs soy sauce
2 tsp brown sugar
1/4 cup peanut butter
2 cloves garlic, minced
1 tsp grated lemon rind
2 tsp lemon juice
1/4 cup peanut or vegetable oil
1 cup (approx) coconut milk or table cream (18% milk fat / also known as coffee cream)
In small bowl, food processor
or blender, comibine all ingredient, adding just
enough of the coconut milk to make dipping con-
sistencey, and mix until smooth. Cover and
refrigerate until serving.
Notes from me:
The same statement applies to the table cream (if used) as the coconut milk
From: ā2500 recipes (everyday to extraordinary) (Paperback edition)
ā
By: Andrew Schloss with Ken Bookman
Published by: Robert Rose Inc. Toronto, Ontario Canada (2007)
ISBN 978-0-7788-0162-7
“Peanut Sauce”
1 small onion, chopped
1 clove garlic, minced
2 green onions, sliced
1 tbsp soy sauce
2 tsp finely chopped gingerroot
1tsp Asian chili paste
Pinch ground cumin
Pinch ground coriander
1/4 cup peanut butter (chunky or smooth)
1/2 cup buttermilk, plain yogurt, or chicken or vegetable broth
Add onion and garlic to the fat in the pan and sautƩ
over medium heat until tender. Add green onions, soy sauce, ginger, chili paste, cumin and coriander;
sautƩ for 1 minute. Stir in peanut butter until melted.
Add buttermilk and cook, stirring, until heated
through; do not boil. Makes about 1 cup.
Notes from me:
As near as I can tell, Asian chili paste consists of the hottest pepper any individual Asian country has, turned into a paste.
Thanks for the reply… it makes sense to a degree.
If you post it because you see some benefit to it and think maybe some of us would actually like it…. then maybe you need to tone down your language.
It’s one thing to say “I don’t really care for this, but I know some of you like ___.” (Fill in the blank).
Only a little kid would hand you a piece of candy or some such, saying “Here, try this, it’s disgusting!” You’d recoil.
The same is true for a recipe.
….
But also, there’s the big picture.
If you truly consider the particular dish unappealing, much less disgusting, which is something Calvin would say (Calvin of the comics, not that other Calvin), not usually a grown-up…. but you post it anyway, in case somebody here likes it…
Then what are your criteria for posting?
Do you have none?
It sounds like you might consider every recipe in the world worth sharing.
….
I don’t know about you, but I usually read certain food writers, trust certain cookbooks, and the like, because I like their taste, and their recipes sound good or work out well.
There’s a vast array of food out there.
The point of most good food writers, like good cooks, is to break it down, and present us with a reliably curated experience.
…
BTW… your Chinese cookbook probably wouldn’t have a peanut sauce recipe, because it’s Thai, not Chinese.
A staple of Thai restaurants, but I’ve never had it in a Chinese one.
Cold noodles with peanut or sesame sauces are well known in Thai and some other southeast Asian cooking, too, and I really like them.
They sound ok but contain ingredients I don’t buy.
There’s no one Asian chili paste, and before I buy several, and sambal, etc, I’ll buy a jar of peanut sauce.
If I want to buy all that stuff, and make it myself, I’ll read a recipe from Thailand, not a Canadian or American cookbook.
But I usually do neither… I make my fake peanut sauce, which my Thai friend and my Vietnamese niece-in-law(?) both say works…
Equal parts peanut butter, and Thai sweet chili sauce, mixed with about half a part of Hoisin sauce.
Sometimes thinned with chicken broth, for a stir fry, unless there are sufficient pan juices. There are always onions and usually bell pepper in those.
Or mixed with rice vinegar, and less Hoisin, for the salad dressing or heated with a little water and then chilled for a cold noodle sauce
But they do use lots of peanuts.
‘Little Lies,’ ‘Little Willy,’ ‘Livin’ Thing,’ and ‘London Calling,’ and the ‘Cheap Thrills Cuisine’ recipe ‘Asparagus Salmon Wrap’ (only one more asparagus recipe to go).
‘Fleetwood Mac’, ‘The Sweet’, ‘Electric Light Orchestra’ and ‘The Clash’; as I said, no theme other than I like the songs.
“Little Willy” by The Sweet was banned by the BBC when it was released. They used to ban a lot of songs they didn’t approve of.
I love Little Willie. I used to dance to it alone in my den; quite a workout.
Six tonight. More in the morning.
…right…
Good evening, Cleopals and Puzzlefans….
I was worried for a little while that I wouldn’t be able to bring you the solution tonight…
The site wasn’t opening for me…. I could get to the October 6th page but I was getting “timed out” error messages for the 7th.
Seems to be all right now, though š¤
Speaking of š¤.. hope you’ve all had good luck with finding all the differences, whether that’s tonight, or you’re seeing this “tomorrow”…
In which case, of course, I mean … um…”today”…. Right?
…
Anyway, if you’ve done your best…. and not before!… you can check your solution against mine…
I love the picture, by the way.
Didn’t you dream, when you were small, of galloping off on one of the prancing white stallions from the carousel?
His mane and tail flowing, beautiful roses around his neck?
Or even one of the pudgy ponies for smaller children to ride.
But of course, he wouldn’t have eaten in quite a while.
Can’t blame him for wanting a snack.
I got nine. Missed one to the right near the top.
I believe I have found them all, and that this makes two weeks consecutively! I don’t know what’s wrong. A sudden rush of competence late in life?
Got all ten! Yeah! – Or yee-haw!!!
I only got nine also, and of course, my miss was plainly obvious.
I got all ten.
It took six passes though.
Chocolate Covered Pretzels
Oh you tease! I don’t have any of those and now I want one (one! ha! who am I kidding). One of my all time favorite things in life.
Darn! this site won’t let me download the actual cholate covered pretzels. All I get is the picture. š
typical WordPress.—no fun at all.
However, I know of a certain comics site that starts with ‘go’ that not only prevents you from typing such morals-shattering words like ‘ass’ , but it is also impossible to post a link to any image . video or sound.—-
even less fun
Nooo, there are simple ways around both of those āgo-problemsā…
āzero-sumā insertions for words…
ācapitalizationsā in specific position-spots for the links…
then today is your day
looks good enough to eat!
Ten, YAY!