All my research indicates this is probably an artist’s rendering (although I do hope it isn’t).
The video below is about my guess, based on my research, as to what it actually is.
Even if it isn’t, it’s a really interesting video about the blue beauty rat snake.
Finding myself here early, tonight… even before some of you puzzledoers…
But as we’re all pals, I guess I’ll go ahead and post the solution.
You won’t cheat, right?
With George Washington on hand, how COULD you tell a lie?
…
I love this painting… in my eyes, it’s almost a cartoon, and I do love me a cartoon.
Don’t take it for far older than it is…. it’s not an 18th century portrait…
It shows Parson Weems, famous for writing and popularizing the story of honest young George Washington and the cherry tree…
pulling back the curtain on George and his father, enacting what is now known to be that myth.
I love the cherries hanging off the trees and the matching red curtains… And 6 year old George with Gilbert Stuart’s portrait face, as on the dollar bill.
…
It’s the work of Grant Wood, the artist some only remember for his famous painting, “American Gothic”.
That’s unfair, because he did a lot more… In fact I think we once did another Grant Wood puzzle.
He loved to play with historical, and to an extent, mythological themes.
The recipe instructions and notes from me are in the spoiler box.
From:
”The Fannie Farmer Cookbook” (Twelfth Edition)
Revised by: Marion Cunningham with Jeri Laber
Illustrated by: Lauren Jarret
Published by: Bantam Books
ISBN 0-553-23488-9
“ English Plum Pudding ”
(SERVES SIX)
10 slices white bread
1 cup scalded milk (whole milk 3.25% milk fat)
1/2 cup sugar
4 eggs, separated
1 1/3 cup raisins, lightly floured
1/2 cup finely chopped dried figs
3 tablespoons finely chopped citron
3/4 cup finely chopped suet
3 tablespoons brandy
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace
1 teaspoon salt
Recipe instructions; notes
Instructions for recipe
Butter a 2-quart mold which has a tightly fitting lid (as a substitute, if you haven’t a lid, use two tightly fitted sheets of foil tied down with string). Heat
water in a pot large enough to hold the mold. Crumb the bread, and
soak it in the hot milk. Cool and add the sugar, the well-beaten egg
yolks, raisins, figs, and citron. Break the suet up with a fork and
mash until it is creamy or use a food processor. Add to the crumb
mixture, then stir in the brandy, nutmeg, cinnamon, cloves, mace,
and salt. Beat until well blended. Beat the egg whites until they are
stiff but not dry. Stir a third of the whites into the pudding mixture,
then gently fold in the remaining whites. Spoon the mixture into the
mold and cover. Put in the large pot and steam (see “Notes from me:”) for 6
hours. Remove and let cool for 10 minutes before unmolding. Serve
warm with “Hard Sauce”.
Notes from me:
The large pot referred to at the end is the biggest top-of-stove pot you own that will hold the pudding mold; it too is covered with a lid during steaming.
Put a riser in the bottom of it to raise the pudding mold off the bottom so the steaming water can circulate around it. Fill it to halfway up the mold and add water as necessary during the steaming process. A simmer is sufficient for the water.
Plump the raisins before you measure them. Before flouring them, remove all excess water by rolling them around on a paper towel or tea towel. Put a tablespoon of flour in a bag, add the raisins, and shake them.
This is a picture of Citron, it’s a fruit.
Hard Sauce
Make up 5 tablespoons of well creamed butter
Slowly beat in 1 cup of confectioner’s sugar, it will come out a pale yellow. Add in one of the following:
1/2 teaspoon vanilla
2 tablespoons brandy
3 tablespoons sherry
3 tablespoons Madeira
Refrigerate until needed, but take it out of the fridge so it’s cool not cold when served.
One more general comment today, and then I’ll shut up until tomorrow.
There has apparently been another wholesale staff change at the McDonald’s where I go for my coffee. Since Friday last week I haven’t seen the guy I first mentioned, the guy who replaced him lasted, at most – if I’m correct and they’re both gone – , Saturday to Monday (I’m not there Saturday or Sunday), My servers on Tuesday to Friday this week were people who have been there for only 8 or 9 months at most. The hiring sign is up again, lending credence to my surmise.
Ah, well, the coffee is put-a-pod-in-the-machine, so it’s still of consistently good quality (as I’ve said before, I’ve always given McDonald’s their coffee – I used to give them their fries too – up to about 4 years ago ).
.
Am I blue…?
I think this is the color my sister and I argue over.
A shade of turquoise or teal that I call blue and she insists is green.
Same word in Korean.
What’s the same word?
One of ours with one of theirs, or do they use the same word for both blue and green?
If so, I hope they do have.words for the different shades, and all the hues in between.
I’m on your side.
Wow!
Same to you, pal!
All my research indicates this is probably an artist’s rendering (although I do hope it isn’t).
The video below is about my guess, based on my research, as to what it actually is.
Even if it isn’t, it’s a really interesting video about the blue beauty rat snake.
Lego?
I will never lego. No matter how much I’m asked to
06a7
I’ve been trying to figure out.
It sure looks like a plastic building set of some sort.
…
It seems Harry Potterish…and Lego makes Harry Potter sets. But the ones I’ve seen are more obviously brick-like.
This is full of decorative features, including the wall decor, and also all those balustrades, and slanted stairways.
I love Legos, but I don’t have any modern ones… do they include so many specially shaped pieces nowadays?
I’m thinking now it may be Playmobil.
Before you get to work in here, make breakfast ! ! 🍳 🥓
That’s pretty neat!
Jeeze, Daddy Washington — go put on a pair of pants!
Young George looks creepy.
…yeeee gods!…
That’s because Young” George has the face of “Old” George. I noticed that almost immediately also.
I think that was a joke by the artist.
One reason I called it a cartoon in my long post..
He’s wearing tight beige breeches…
Historically, they should be knee breeches, but both his and young George’s seem to be ankle length, unless their silk stockings and breeches match.
It was painted in 1939… so maybe Grant Wood took artistic license to bow to modern sensibilities.
Finding myself here early, tonight… even before some of you puzzledoers…
But as we’re all pals, I guess I’ll go ahead and post the solution.
You won’t cheat, right?
With George Washington on hand, how COULD you tell a lie?
…
I love this painting… in my eyes, it’s almost a cartoon, and I do love me a cartoon.
Don’t take it for far older than it is…. it’s not an 18th century portrait…
It shows Parson Weems, famous for writing and popularizing the story of honest young George Washington and the cherry tree…
pulling back the curtain on George and his father, enacting what is now known to be that myth.
I love the cherries hanging off the trees and the matching red curtains… And 6 year old George with Gilbert Stuart’s portrait face, as on the dollar bill.
…
It’s the work of Grant Wood, the artist some only remember for his famous painting, “American Gothic”.
That’s unfair, because he did a lot more… In fact I think we once did another Grant Wood puzzle.
He loved to play with historical, and to an extent, mythological themes.
….
But before I go any farther…..
I’m so excited! And I just can’t hide it! I found ’em; all nine, and the same nine as you this time. Yeehah!
glad that you Pointer-ed that out
I only found 6. I’ll have to continue tomorrow, g’night All.
I only found one more this a.m. The 2 I missed were sneaky!
7 for me too
I found all nine all by myself tonight. Although it took a few tries before I found them all.
I got them all for a change, too. I sure wish that guy would stop looking at me like that. I told the truth!!
8 missed an obvious one!
Thanks for the background. I wasn’t able to do comics last night and I am too busy to try it today.
I’m giving up with my usual eight…
Six. I’ll try for more tomorrow. I’m not sure how i found those, as small as they are.
This is a tough one for me. At least at this time of night. 🙂
Nighthawks went small this time, so look sharp.
I think the big guy in the foreground wants somebody to pull his finger.
Only 8 so far.
plum pudding
…with the drippings of a real roast beef.
The recipe instructions and notes from me are in the spoiler box.
From:
”The Fannie Farmer Cookbook” (Twelfth Edition)
Revised by: Marion Cunningham with Jeri Laber
Illustrated by: Lauren Jarret
Published by: Bantam Books
ISBN 0-553-23488-9
“ English Plum Pudding ”
(SERVES SIX)
10 slices white bread
1 cup scalded milk (whole milk 3.25% milk fat)
1/2 cup sugar
4 eggs, separated
1 1/3 cup raisins, lightly floured
1/2 cup finely chopped dried figs
3 tablespoons finely chopped citron
3/4 cup finely chopped suet
3 tablespoons brandy
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace
1 teaspoon salt
Instructions for recipe
Butter a 2-quart mold which has a tightly fitting lid (as a substitute, if you haven’t a lid, use two tightly fitted sheets of foil tied down with string). Heat
water in a pot large enough to hold the mold. Crumb the bread, and
soak it in the hot milk. Cool and add the sugar, the well-beaten egg
yolks, raisins, figs, and citron. Break the suet up with a fork and
mash until it is creamy or use a food processor. Add to the crumb
mixture, then stir in the brandy, nutmeg, cinnamon, cloves, mace,
and salt. Beat until well blended. Beat the egg whites until they are
stiff but not dry. Stir a third of the whites into the pudding mixture,
then gently fold in the remaining whites. Spoon the mixture into the
mold and cover. Put in the large pot and steam (see “Notes from me:”) for 6
hours. Remove and let cool for 10 minutes before unmolding. Serve
warm with “Hard Sauce”.
Notes from me:
The large pot referred to at the end is the biggest top-of-stove pot you own that will hold the pudding mold; it too is covered with a lid during steaming.
Put a riser in the bottom of it to raise the pudding mold off the bottom so the steaming water can circulate around it. Fill it to halfway up the mold and add water as necessary during the steaming process. A simmer is sufficient for the water.
Plump the raisins before you measure them. Before flouring them, remove all excess water by rolling them around on a paper towel or tea towel. Put a tablespoon of flour in a bag, add the raisins, and shake them.
This is a picture of Citron, it’s a fruit.
Hard Sauce
Make up 5 tablespoons of well creamed butter
Slowly beat in 1 cup of confectioner’s sugar, it will come out a pale yellow. Add in one of the following:
1/2 teaspoon vanilla
2 tablespoons brandy
3 tablespoons sherry
3 tablespoons Madeira
Refrigerate until needed, but take it out of the fridge so it’s cool not cold when served.
Wrong fruit. You need succade made from citron.
https://en.wikipedia.org/wiki/Citron#Culinary
Your picture looks more like Buddha’s hand:
https://en.wikipedia.org/wiki/Buddha%27s_hand
Got them all in seven minutes this time.
Here, again, is the” how-it’s-made.” There is a lot more detail this time.
What’s he pointing at?
Good morning Saturday puzzlers!
Have a great day! (((((HuGz!)))))
One more general comment today, and then I’ll shut up until tomorrow.
There has apparently been another wholesale staff change at the McDonald’s where I go for my coffee. Since Friday last week I haven’t seen the guy I first mentioned, the guy who replaced him lasted, at most – if I’m correct and they’re both gone – , Saturday to Monday (I’m not there Saturday or Sunday), My servers on Tuesday to Friday this week were people who have been there for only 8 or 9 months at most. The hiring sign is up again, lending credence to my surmise.
Ah, well, the coffee is put-a-pod-in-the-machine, so it’s still of consistently good quality (as I’ve said before, I’ve always given McDonald’s their coffee – I used to give them their fries too – up to about 4 years ago ).