There’s that flap to “staple” the carts.
Lift that, tell the dogs to get in and sit in the front part, close the flap, tell them to lie down.
Easypeasy.
Nice idea, but when you open that flap, it reaches halfway to the front or more, inside the cart.
You can’t pull it outward, or in most carts, lift it as high as the top edge.
….
I’m thinking two dogs that big couldn’t (or wouldn’t) crawl under the flap, and then squish tight enough in the front to let it fall back down, rubbing past them…
or especially, let you lift it past them again, to get them out.
The cart-basket is two times longer than high. The flap can be lifted far enough to be parallel to the bottom to allow nesting. No problem for those dogs. And more plausible than their owner(s) risking hernia imo… 😉
“I’ve seen things you people wouldn’t believe. [laughs] Attack ships on fire off the shoulder of Orion. I watched c-beams glitter in the dark near the Tannhäuser Gate. All those moments will be lost in time, like [coughs] tears in rain. Time to die.” ~R. Batty
Digging further, nighthawks’ posting is in fact the original, modified for ‘The New Yorker’. I found this tweet by the artist, himself.
He got his desire; and rightfully so. (edit at 06:24 hrs. E.S.T.)
All of the “covers” bear the same date, November 12, 2018.
It makes me feel old… but I remember when I encountered a new Coke machine, pretty much like this one, with 10 cent Cokes.
TEN cents. A dime. How dare they?
The older machines were FIVE cents. Now we were supposed to pay twice as much?
…
It was pointed out to us that the new, tall, straight, clear glass bottles, though, were 10 ounces. The nickel bottles, thicker, greenish glass with that familiar Coca-Cola shape, were 6 1/2 ounces.
Our reaction to that was to ask each other, wonderingly, how anyone could drink 10 oz of cola. Sometimes we shared one.
…
It was the beginning of unhealthy soft drink inflation, both size and price.
When I started buying 12 oz cans, I couldn’t finish one. Sometimes still can’t… and I rarely drink any.
If you find those straight, clear coke bottles, I think they’re 16 oz now.
High school kids today wander around the mall sipping on 32 ounce cups of Coke… or at least, cups of ice and whatever kind of soda… but don’t feel bad about the ice taking up room: they can usually get free refills.
…
Hmmm… to make sure I was remembering right about 6 1/2 oz bottles… which I was… I just Googled it.
The Wikipedia article said the last nickel cokes were sold in 1959. Absolutely not true.
The machine swap I was talking about above was in the early 1960’s, but there were still nickel machines around, and plenty of them, in Wisconsin.
I came to California in 1964, and was shocked to discover that every Coke or cup of coffee out here was 10 cents, when either was a nickel in the midwest.
…
I remember because I wrote to a friend, saying that in Berkeley, pie was a quarter all by itself, and coffee another dime.
We used to get pie and coffee at the drug store lunch counter in Madison for 25 cents.
She wrote back, saying wow, who could afford to go to lunch out here?
I remember — way back now — going to buy the (small) Coke from the machine at the gas station up the hill from home, IT cost a nickel whereas in the drug store just a short block away from there the cost was 7￠ (they had just started with adding the bottle deposits, I think).
Good Times!
Good Memories!
🙋♂️
This morning i got out of bed, fed the beasts and cat, made coffee, and made a pot of coffee before deciding that i should still keep the cane nearby.
Not so much for walking as for having a third leg when just standing. And getting up.
I’m sore all over now. Just from keeping everything else stiff so i don’t pull on the back. You have probably been there too.
I see my V.A. N.P. Friday for my followup appointment. I hope to be good enough to go back to work by then.
That sounds like a lot of coffee.
For myself, I’ve had what I thought at the time was severe back pain, but I now believe many folks have experienced far worse. All I can do is wish you well, and encourage you to work hard with your PT. If you can find a place that has a focus on back and neck issues, you’ll get more out of it. Or at least find a specific person with experience and knowledge of the spine.
There is a place in Boston, the New England Baptist Hospital, that has a sterling reputation for anything orthopedic or spine related. My sister had back surgery there some years ago and is now able to play golf. NEBH has specialized Spine Centers in the area that offer top notch PT. There is a VA Hospital in Bedford, Mass, which is a Boston suburb. The Bedford VA has a good reputation (for a VA Center), and perhaps you can work a way through them to get therapy at one of the NEBH Spine Centers. Who knows? Maybe they can even do it as telemedicine.
That’s not a Peking Duck.
The crunchy skin is served as a separate course with Mandarin pancakes, a Hoisin-sauce based dip and spring onions prepared to look like and serve as brushes.
Yes; I’ve made that dish before.
I went to the internet for a recipe. Over four recipes beyond the duck, most ingredients varied fairly widely.
So I went to my copy of “The House of Chan Cookbook”
Sou Chan’s recipe for roast duck is based on his roast goose recipe.
From: “THE HOUSE OF CHAN COOKBOOK”
by: Sou Chan
Doubleday & Company, Inc., Garden City, N. Y.
Library of Congress Catalog Card Number: 52-5543
Copyright, 1952, by Sou Chan
“ROAST GOOSE CHINESE STYLE”
7 to 8-pound young goose
1/2 garlic clove
1 teaspoon cooking oil
1/2 onion, chopped
1/4 cup chopped celery
1/2 teaspoon powdered cinnamon
1 or 2 anise seeds
3/4 cup soya sauce
1 tablespoon sugar
Boiling water
1/2 cup salt
1/2 cup honey
1/4 cup vinegar
1 tablespoon molasses or soya sauce
Boiling Water
The instructions for the goose take up 3 paragraphs with another two(short) for the duck.
Draw, wash, and drain the goose; wipe dry inside and
out. Mash the garlic in a hot pan with the oil and con-
tinue to heat till the garlic is black, then discard the
garlic. Add the onion, stir, and cook 2 minutes; add
the celery, stir, and mix; sprinkle with cinnamon and
anise seeds; add soya sauce and sugar and stir. Add 2
cups boiling water, mix, grint to boiling, and turn off
the heat.
Tie the goose neck with string so the sauce will not
bubble out. Pour the sauce inside the bird, sew up
vent, or fasten with small skewers. Rub salt over the
whole bird. Lay in on a greased rack, breast up, in an
open roasting pan; place uncovered in a hot oven,
400° F., 20 minutes to brown; lower the heat to 375°
F., and continue roasting 2 1/2 to 3 hours (allow 20 to 25
minutes per pound).
Add 2 cups boiling to the honey, the vinegar,
and molasses or soya sauce. Mix and brush over the
bird after the first 30 minutes of roasting. Then repeat
every 20 minutes. Reduce heat to 300° F. for the last
half hour of cooking. Let cool slightly, remove string
or skewers. Drain contents out and serve with the
goose as a sauce or make a gravy by thickening it with
a little cornstarch. 8 to 10 servings.
ROAST DUCK CHINESE STYLE Follow recipe for
Roast Goose Chinese Style. Use the honey-and-water
basting twice on the roasting duck.
Use 4 to 6-pound duck; allow 25 to 35 minutes per
pound roasting time. 4 to 6 servings.
Notes from me:
Both ducks and geese are very greasy birds, that’s part of the reason you need the rack in the roasting pan.
Yesterday, the heat started acting up. Came on for 5 minutes or so, then cut off for a while, then back on. Not good for getting the house warm. Called a repair company to come take a look. The unit (HVAC) is almost 20 years old. Cost to repair was about 20% of a new unit. They put in the new one on Friday. At least it was in the 60s today and should be close to 70 tomorrow. Thank goodness for my little space heater too. I knew I was going to need a new one soon, but hoped to put it off until October of this year or May of next. Oh, well. Won’t have to worry about it again any time soon.
.
It cannot be easy to get the two of them in there side by side. That is at least 100 lbs. of dog.
Yeah, that was my first thought. Imagine lifting the second one into the cart, and fitting him into the “slot.”
There’s that flap to “staple” the carts.
Lift that, tell the dogs to get in and sit in the front part, close the flap, tell them to lie down.
Easypeasy.
I think you mean “sta b le” the carts. 😁
Shove them into each other to reduce the space they use when not in use.
Yeah, to “nest” the carts kinda works.
Neither “staple” nor “stable” have to do with it.
…
Nice idea, but when you open that flap, it reaches halfway to the front or more, inside the cart.
You can’t pull it outward, or in most carts, lift it as high as the top edge.
….
I’m thinking two dogs that big couldn’t (or wouldn’t) crawl under the flap, and then squish tight enough in the front to let it fall back down, rubbing past them…
or especially, let you lift it past them again, to get them out.
The cart-basket is two times longer than high. The flap can be lifted far enough to be parallel to the bottom to allow nesting. No problem for those dogs. And more plausible than their owner(s) risking hernia imo… 😉
If they are properly trained, of course.
Sorry ~ no room for dog food!
BOGO
..
Bunny?
“I’ve seen things you people wouldn’t believe. [laughs] Attack ships on fire off the shoulder of Orion. I watched c-beams glitter in the dark near the Tannhäuser Gate. All those moments will be lost in time, like [coughs] tears in rain. Time to die.”
~R. Batty
I’ve just put “Do Androids Dream of Electric Sheep?” on hold at the library.
It’s been years since I last read it.
Not a bunny, no.
And this isn’t an actual “The New Yorker” cover.
Pascal Campion did the original for the Monday, January 21, 2019 edition.
LINK TO THE ACTUAL COVER
He got his desire; and rightfully so. (edit at 06:24 hrs. E.S.T.)
All of the “covers” bear the same date, November 12, 2018.
Okaaay… I’m lost.
If it isn’t the real New Yorker cover…
which shows a man leaning against the little parapet wall, and looking out over the city… not sitting on it…
…
What’s happening in this version?
Looking at Alexi’s enlargement, are his hands tied?.
And what IS that thing that’s not a bunny?
BUNNY!
It looks like a child wearing a stocking cap to me.
Hare blowing in the wind!
That must be the answer, my friend…
,
It makes me feel old… but I remember when I encountered a new Coke machine, pretty much like this one, with 10 cent Cokes.
TEN cents. A dime. How dare they?
The older machines were FIVE cents. Now we were supposed to pay twice as much?
…
It was pointed out to us that the new, tall, straight, clear glass bottles, though, were 10 ounces. The nickel bottles, thicker, greenish glass with that familiar Coca-Cola shape, were 6 1/2 ounces.
Our reaction to that was to ask each other, wonderingly, how anyone could drink 10 oz of cola. Sometimes we shared one.
…
It was the beginning of unhealthy soft drink inflation, both size and price.
When I started buying 12 oz cans, I couldn’t finish one. Sometimes still can’t… and I rarely drink any.
If you find those straight, clear coke bottles, I think they’re 16 oz now.
High school kids today wander around the mall sipping on 32 ounce cups of Coke… or at least, cups of ice and whatever kind of soda… but don’t feel bad about the ice taking up room: they can usually get free refills.
…
Hmmm… to make sure I was remembering right about 6 1/2 oz bottles… which I was… I just Googled it.
The Wikipedia article said the last nickel cokes were sold in 1959. Absolutely not true.
The machine swap I was talking about above was in the early 1960’s, but there were still nickel machines around, and plenty of them, in Wisconsin.
I came to California in 1964, and was shocked to discover that every Coke or cup of coffee out here was 10 cents, when either was a nickel in the midwest.
…
I remember because I wrote to a friend, saying that in Berkeley, pie was a quarter all by itself, and coffee another dime.
We used to get pie and coffee at the drug store lunch counter in Madison for 25 cents.
She wrote back, saying wow, who could afford to go to lunch out here?
I remember — way back now — going to buy the (small) Coke from the machine at the gas station up the hill from home, IT cost a nickel whereas in the drug store just a short block away from there the cost was 7￠ (they had just started with adding the bottle deposits, I think).
Good Times!
Good Memories!
🙋♂️
I remember all the 2¢ chocolate bars lined up at the front of the counter where we went to redeem our deposits…
Ah, Yes, weren’t they the little Cadbury ones?
,.
Did someone use (expertly) Photoshop on an alpaca?
Looks normal to me.
,,
Brylcreem, a little dab’ll do ya
Use more, only if you dare
But watch out, the girls will all pursue you
They love to run their fingers through your hair.
(Yuch)
Yeah, I always thought it was yucky.
someone expertly photoshopped a Clark into that greasy hair advertisement
If you don’t mind a faceful of photoscreen.
Love all those songs.
I love it; Cleo & Clara ganging up on Claude. You’ve got no chance, baldy. The ladies out number you.
“If the people are buying tears, I’ll be rich someday, Ma.” I love Melanie. And there is something about her voice that I cannot put my finger on.
A parody of another of Melanie’s songs.
Side note:
Her three kids all went into music too.
I always thought this particular Cleo strip was very funny.
Not as old as the reruns we saw last week, cos Cleo is already sitting on the couch, talking, and gesturing with her fingers.
Besides enjoying her
obnoxious… uh… I mean sweet…yeah.. sweet, of course…… personality, I really like the way she’s drawn.This morning i got out of bed, fed the beasts and cat, made coffee, and made a pot of coffee before deciding that i should still keep the cane nearby.
Not so much for walking as for having a third leg when just standing. And getting up.
I’m sore all over now. Just from keeping everything else stiff so i don’t pull on the back. You have probably been there too.
I see my V.A. N.P. Friday for my followup appointment. I hope to be good enough to go back to work by then.
That sounds like a lot of coffee.
For myself, I’ve had what I thought at the time was severe back pain, but I now believe many folks have experienced far worse. All I can do is wish you well, and encourage you to work hard with your PT. If you can find a place that has a focus on back and neck issues, you’ll get more out of it. Or at least find a specific person with experience and knowledge of the spine.
There is a place in Boston, the New England Baptist Hospital, that has a sterling reputation for anything orthopedic or spine related. My sister had back surgery there some years ago and is now able to play golf. NEBH has specialized Spine Centers in the area that offer top notch PT. There is a VA Hospital in Bedford, Mass, which is a Boston suburb. The Bedford VA has a good reputation (for a VA Center), and perhaps you can work a way through them to get therapy at one of the NEBH Spine Centers. Who knows? Maybe they can even do it as telemedicine.
Only 3000 miles away!
The first — and last — time I’ll do this.
By, Plods.
so sad to see this…..what was it he used to say?
‘Ya’ll have a good day!’ or some such
i love the smirk on Clara’s face in the last panel! girls day really won out.
That’s not a Peking Duck.
The crunchy skin is served as a separate course with Mandarin pancakes, a Hoisin-sauce based dip and spring onions prepared to look like and serve as brushes.
Yes; I’ve made that dish before.
I went to the internet for a recipe. Over four recipes beyond the duck, most ingredients varied fairly widely.
So I went to my copy of “The House of Chan Cookbook”
Sou Chan’s recipe for roast duck is based on his roast goose recipe.
From: “THE HOUSE OF CHAN COOKBOOK”
by: Sou Chan
Doubleday & Company, Inc., Garden City, N. Y.
Library of Congress Catalog Card Number: 52-5543
Copyright, 1952, by Sou Chan
“ROAST GOOSE CHINESE STYLE”
7 to 8-pound young goose
1/2 garlic clove
1 teaspoon cooking oil
1/2 onion, chopped
1/4 cup chopped celery
1/2 teaspoon powdered cinnamon
1 or 2 anise seeds
3/4 cup soya sauce
1 tablespoon sugar
Boiling water
1/2 cup salt
1/2 cup honey
1/4 cup vinegar
1 tablespoon molasses or soya sauce
Boiling Water
Draw, wash, and drain the goose; wipe dry inside and
out. Mash the garlic in a hot pan with the oil and con-
tinue to heat till the garlic is black, then discard the
garlic. Add the onion, stir, and cook 2 minutes; add
the celery, stir, and mix; sprinkle with cinnamon and
anise seeds; add soya sauce and sugar and stir. Add 2
cups boiling water, mix, grint to boiling, and turn off
the heat.
Tie the goose neck with string so the sauce will not
bubble out. Pour the sauce inside the bird, sew up
vent, or fasten with small skewers. Rub salt over the
whole bird. Lay in on a greased rack, breast up, in an
open roasting pan; place uncovered in a hot oven,
400° F., 20 minutes to brown; lower the heat to 375°
F., and continue roasting 2 1/2 to 3 hours (allow 20 to 25
minutes per pound).
Add 2 cups boiling to the honey, the vinegar,
and molasses or soya sauce. Mix and brush over the
bird after the first 30 minutes of roasting. Then repeat
every 20 minutes. Reduce heat to 300° F. for the last
half hour of cooking. Let cool slightly, remove string
or skewers. Drain contents out and serve with the
goose as a sauce or make a gravy by thickening it with
a little cornstarch. 8 to 10 servings.
ROAST DUCK CHINESE STYLE Follow recipe for
Roast Goose Chinese Style. Use the honey-and-water
basting twice on the roasting duck.
Use 4 to 6-pound duck; allow 25 to 35 minutes per
pound roasting time. 4 to 6 servings.
Notes from me:
Both ducks and geese are very greasy birds, that’s part of the reason you need the rack in the roasting pan.
No. Not Peking Duck.
The important part is to loosen the skin from the meat without tearing it.
https://en.wikipedia.org/wiki/Peking_duck
Yesterday, the heat started acting up. Came on for 5 minutes or so, then cut off for a while, then back on. Not good for getting the house warm. Called a repair company to come take a look. The unit (HVAC) is almost 20 years old. Cost to repair was about 20% of a new unit. They put in the new one on Friday. At least it was in the 60s today and should be close to 70 tomorrow. Thank goodness for my little space heater too. I knew I was going to need a new one soon, but hoped to put it off until October of this year or May of next. Oh, well. Won’t have to worry about it again any time soon.