Even right in front of you, they look like pictures in a book.
Their faces are permanently grumpy, to human eyes.
Staring at you, then turning around and showing you their bright pink rumps, they look like baboons in weird Halloween costumes, or maybe African masks.
They weren’t quite as colorful as this one, but even so..
Cleo is actually a mistress of what we humans now call “humble bragging”…
Complaining or apologising about oneself in a manner that actually displays pride in one’s accomplishments, possessions, or perhaps lifestyle.
She didn’t go to that meeting to improve herself, or express true contrition.
You and I both know she’s showing off!
….
She has a new audience to impress with her weaponry, along with her bad attitude and misdeeds.
….
Human: “Love to join you guys at the Dickerson’s barbecue. So sad to miss it, but we’ll be in Paris.”
Cleo: “Congratulations on finally learning to sit and stay. I’d love to come to your obedience class, but I’m kind of busy on Saturdays running errands in my car.”
OK … I’ve said it before so I try to keep quiet but I’m going to burst this time if I don’t say…
NOOOooooo!!
…
Pesto is ITALIAN.
And one of my favorite foods ever.
This is a travesty! It wouldn’t taste like like anything but a poor shadow of pesto, not even of the kind that comes in a jar.
Again… PLEASE….If you want an Italian recipe you go to an Italian person or cookbook… NOT a clueless Canadian or English cartoon.
If you want to know what it tastes like, try it in an Italian restaurant. A real one.
….
Real basil pesto is made with pine nuts.
I can understand subbing pistachios because pine nuts are incredibly expensive…
Walnuts work better for the slightly bitter edge, but people do use other nuts. It’s not the same, but oh well.
BUT… you don’t use the olive oil, garlic or cheese by the teaspoonful or even tablespoonful….. That’s WAY too little.
You don’t add cooked onions, tomatoes and mushrooms. That’s turning it into something else entirely.
(You might as well just make red sauce and add the basil instead of wasting the effort of grinding it.)
….
But mostly, you add cold or room temperature pesto to very hot, just cooked pasta and stir it till the pesto melts and liquefies.
The wonderful taste of real pesto is the melding of fresh, uncooked, basil, and lots of garlic, parmesan, and good olive oil (NOT including other vegetable oil).
You NEVER heat it. You eat it while it’s aromatic and amazing.
(Maybe if it’s leftover and you want to use a little to help season another dish, you can… but then you don’t call it pesto.)
I agree with you, but “You don’t add cooked onions, tomatoes and mushrooms. That’s turning it into something else entirely”? That’s not part of the pesto-recipe anyways.
Right… But it’s part of the so-called “Pistachio pesto tortellini recipe” in this comic, so to me they’re still calling it pesto.
It’s just semantics, deciding whether that title means pesto or something cooked with pesto, but in either case, why bother grinding all that stuff and then ruining it.
It might even taste good but not amazing like real pesto.
…..
Anyway… I agree… it’s almost like pesto in panel 1. But even that is a bad recipe.
Besides too little oil, garlic and cheese… Who puts lemon juice in it?
Sure pine nuts are expensive but you don’t need to use a lot. My recipe is 2 T pine nuts to 2/3 cups, packed, of basil. Plus olive oil, garlic, and Parmesan. Mash it all up and put on the hot pasta. No cooking involved. The heat from the pasta does the trick.
Adding all those other things makes it something else entirely different….And probably not as good.
I grow basil every year and make enough batches (with pine nuts) to last until the next season. I freeze the batches, covered in olive oil, then defrost and mix in the cheese (parm and pecorino) with a bit of yogurt or sour cream to keep the leaves green. We eat it about once a month.
When making fresh, I have occasionally substituted other nuts when pine nuts were not available. Hazelnuts were OK.
I’ve used walnuts or cashews… A little tahini added to cashews gives it almost a little more of a pine nut flavor.
I’ve grown basil but I don’t have room for enough for pesto…
Just a couple of big pots.
….
A local nursery used to have overgrown beds of it out back and let me pick bags of it for very little.. nobody else asked!. Pine nuts were way cheaper too.
.
I had a book of animals as a kid. I was fascinated by the mandrils, and still am. I have never seen one in a zoo or in the wild.
Mandrill the Magician.
I’ve seen live ones.
Even right in front of you, they look like pictures in a book.
Their faces are permanently grumpy, to human eyes.
Staring at you, then turning around and showing you their bright pink rumps, they look like baboons in weird Halloween costumes, or maybe African masks.
They weren’t quite as colorful as this one, but even so..
Your eyes can’t quite believe they’re real.
,
I have a guess.
Me too, but I’m not going to commit myself after my mess up last week!
Me too, but it seems too obvious.
Well, I guess somebody’s gotta commit around here.
There’s one glaring fault that I see…
Being picky…
I.e., there are little differences in coloration and striping between his top and bottom sleeve cuffs.
I didn’t notice your #1, but what i did notice was part of your #2.
Now that it’s the end of the day i’ll say that what i noticed was that the eyes in the two halves are different.
i got it!
(after you printed your answer, of course.)
I got the obvious one and stopped. There is at least one more like your “picky” one:
Yeah, there are lots.
I should have said “e.g.” not “I.e.”
I saw some but the puzzle says “THE fault” so I figured they didn’t care….
And the person who did it probably never draws cards.
Lots of differences…
The first thing I noticed was the eyes.
Yeah….
What I said to P51 Strega.
Plus…
I missed that one!
heart’s upside down
,,
..
Ha ha! Trixie plays with cat toys!
I can see where that would be fun for some pets, and terrifying for others.
You made it, you carry it.
That’s funny!!
This song made a big impression on me in 8th grade.
Another all time favorite
Good song but too scary for me to call a favorite, just because I don’t want to listen to it over and over.
At least not long after he wrote it, the voting age was lowered to 18, so “You’re old enough to kill, but not to vote” isn’t true any more in the US.
Cleo is an inspiration to the other ba-ad dogs. They can be much ba-a-dder.
Thank you Christine!
“Baa-a-ad Dogs Anonymous” sounds like it’s in the low minors of recovery groups, while Cleo is playing in the Major Leagues.
Cleo is actually a mistress of what we humans now call “humble bragging”…
Complaining or apologising about oneself in a manner that actually displays pride in one’s accomplishments, possessions, or perhaps lifestyle.
She didn’t go to that meeting to improve herself, or express true contrition.
You and I both know she’s showing off!
….
She has a new audience to impress with her weaponry, along with her bad attitude and misdeeds.
….
Human: “Love to join you guys at the Dickerson’s barbecue. So sad to miss it, but we’ll be in Paris.”
Cleo: “Congratulations on finally learning to sit and stay. I’d love to come to your obedience class, but I’m kind of busy on Saturdays running errands in my car.”
or tank.
Confound it!!!
OK … I’ve said it before so I try to keep quiet but I’m going to burst this time if I don’t say…
NOOOooooo!!
…
Pesto is ITALIAN.
And one of my favorite foods ever.
This is a travesty! It wouldn’t taste like like anything but a poor shadow of pesto, not even of the kind that comes in a jar.
Again… PLEASE….If you want an Italian recipe you go to an Italian person or cookbook… NOT a clueless Canadian or English cartoon.
If you want to know what it tastes like, try it in an Italian restaurant. A real one.
….
Real basil pesto is made with pine nuts.
I can understand subbing pistachios because pine nuts are incredibly expensive…
Walnuts work better for the slightly bitter edge, but people do use other nuts. It’s not the same, but oh well.
BUT… you don’t use the olive oil, garlic or cheese by the teaspoonful or even tablespoonful….. That’s WAY too little.
You don’t add cooked onions, tomatoes and mushrooms. That’s turning it into something else entirely.
(You might as well just make red sauce and add the basil instead of wasting the effort of grinding it.)
….
But mostly, you add cold or room temperature pesto to very hot, just cooked pasta and stir it till the pesto melts and liquefies.
The wonderful taste of real pesto is the melding of fresh, uncooked, basil, and lots of garlic, parmesan, and good olive oil (NOT including other vegetable oil).
You NEVER heat it. You eat it while it’s aromatic and amazing.
(Maybe if it’s leftover and you want to use a little to help season another dish, you can… but then you don’t call it pesto.)
Love pine nuts!
In anything !
I agree with you, but “You don’t add cooked onions, tomatoes and mushrooms. That’s turning it into something else entirely”? That’s not part of the pesto-recipe anyways.
Right… But it’s part of the so-called “Pistachio pesto tortellini recipe” in this comic, so to me they’re still calling it pesto.
It’s just semantics, deciding whether that title means pesto or something cooked with pesto, but in either case, why bother grinding all that stuff and then ruining it.
It might even taste good but not amazing like real pesto.
…..
Anyway… I agree… it’s almost like pesto in panel 1. But even that is a bad recipe.
Besides too little oil, garlic and cheese… Who puts lemon juice in it?
I’m with Susan and Tigressy on this.
Sure pine nuts are expensive but you don’t need to use a lot. My recipe is 2 T pine nuts to 2/3 cups, packed, of basil. Plus olive oil, garlic, and Parmesan. Mash it all up and put on the hot pasta. No cooking involved. The heat from the pasta does the trick.
Adding all those other things makes it something else entirely different….And probably not as good.
I agree… and I love pine nuts.
But they’re about $25/lb in large bags, like at Costco, but spoil quickly, so I don’t keep them around.
They’re least $2 but more often $3-4/oz, which is about 3tbs, in smaller amounts.
For me, because I like to make large batches, it’s still a consideration, and so is finding any when I need them.
I grow basil every year and make enough batches (with pine nuts) to last until the next season. I freeze the batches, covered in olive oil, then defrost and mix in the cheese (parm and pecorino) with a bit of yogurt or sour cream to keep the leaves green. We eat it about once a month.
When making fresh, I have occasionally substituted other nuts when pine nuts were not available. Hazelnuts were OK.
I’ve used walnuts or cashews… A little tahini added to cashews gives it almost a little more of a pine nut flavor.
I’ve grown basil but I don’t have room for enough for pesto…
Just a couple of big pots.
….
A local nursery used to have overgrown beds of it out back and let me pick bags of it for very little.. nobody else asked!. Pine nuts were way cheaper too.
I used to freeze it for all year.
Those were the days.
The nut that is so friendly it opens itself for you.
Kinda like a Schmoo.
yes, Cleo, you are a B-A-A-A- DOG!! you just admitted it to the whole world!