Me being me:
The “White Castle” burger (if it is the same one) has only gone up 3.0588235294117647058823529411765 ¢ per year to $1.29 today from 25¢ in 1987.
when my younger internal organs could absorb those ‘gut-bombs’ as we used to
call them, they were 11 cents each. Of course, to satisfy a young person’s hunger you had to have at least a half dozen or so.
As near as I can tell, this was done by an Italian artist named Mauro Macellari (I can find no definite attribution).
The picture link below leads to more “The New Yorker” magazine animated covers and to a good deal of other work as well.
If I’m wrong about the attribution, at the very least, I think you’ll find the site interesting.
This edit begun at 11:37 hrs. E.S.T Thursday, November 18, 2021. An artist by the name of Christoph Niemann is behind both the covers, and the animations.
In deference to nighthawks’ desire to post more, himself, I won’t post a link to the site where I finally found this information. While I’m here, nighthawks, what about Susan’s question yesterday? “Can we do it too, or only you big shot admins?”
I finished reading “Breakfast at Tiffany’s.” on Monday.
I then tried to watch the movie (I did not get that far in); listed as a romantic comedy.
The statement in the opening credits beginning “Based on…” should be taken seriously.
First, George Peppard’s character, Paul Varjak, is never named in the novella. Second, “Breakfast at Tiffany’s” is nowhere close to a romantic comedy (in fact, it is one of the saddest stories I have ever read). Third, the novella narrates the story from 1943 and the movie from later than 1956.
While the acting throughout what I watched is excellent, I just couldn’t shake the “real story.”
Why sad? Using the novella’s “real time”, who was Holly Golightly? Was she the survivor of Lulamae Barnes, the “going on 14 year-old girl,” who “married” the veterinarian Doctor Golightly in Tulip, Texas in December, 1938 (one of the few things about her a reader can take as fact)? Was she a manipulating woman who “used” her way through life using both her brain and body because she felt she had no other choice; or because she could? Was she an ungrounded combination of the three?
She was written as acting a scatterbrain, but she was anything but that. Capote’s characterization, through O.J. Berman, was
“She isn’t a phony because she’s a real phony.”
We never do find out what really happened to her (only a photograph of an apparent carving of her face taken in East Anglia, South Africa on Christmas Day, 1956 may give a clue); just her nameless cat (at least he had a happy ending).
I guess I’m not a gourmet.
The book in general is written in what my late sister (1980, hit by a train) used to call “Pure snob.”
From: “THE GREAT COOKS’ GUIDE TO SOUPS” (The Great Cooks’ Library)
Senior Editors: Wendy Afton Rieder, Kate Slate
Published by: Random House, New York
ISBN: 0-394-73608-7
VICHYSSOISE Credited to: Emanuel and Madeline Greenberg
8 servings
A brief history of Vichyssoise from the book.
“As every gourmet knows, vichyssoise was originally created by the great French chef Louis Diat when he reigned in the kitchens of the old Ritz-Carlton Hotel in New York City. Actually, he took the leek and potato soup of his childhood, dressed it up, chilled it and named it for a famous spa that was close to his native village in France.”
2 TABLESPOONS BUTTER
4 LEEKS, THINLY SLICED (WHITE PART ONLY)
1 MEDIUM-SIZED ONION, CHOPPED
5 MEDIUM-SIZED POTATOES, PEELED AND SLICED
4 CUPS WATER OR CHICKEN STOCK
2 TEASPOONS SALT
1/8 TEASPOON WHITE PEPPER
2 CUPS HALF-AND-HALF (10% milk fat cream)
2 CUPS HEAVY CREAM (cream > 35% milk fat) CHOPPED CHIVES
1. In a large pot, melt the butter. Add the leeks and onions and sauté until they are
softened, but not browned.
2. Add the potatoes water (or stock), salt and pepper to the pot. Cover and bring
to a boil. Reduce the heat and simmer about 30 minutes, or until the potatoes
are very soft.
3. Cool the soup slightly, then, 2 cups at a time, purée it in a blender until
smooth.
4. Return the soup to the heat, add the half-and-half and bring it to a boil. Then
strain the soup into a bowl.
5. Refrigerate the soup until it is very cold.
6. Before serving, taste and correct the seasoning and stir in the heavy cream.
Garnish each portion with chopped chives. Note: For a variation known as vichyssoise à la Ritz, add 1 part chilled
tomato juice to 3 parts of the above soup.
Notes from me:
In an embarrassing moment from my 20’s I was served vichyssoise and sent it back to be warmed up. I had no idea that somebody thought cold soup was a good idea.
I still don’t think it is, but others do because it’s survived this long.
nothing like a big bowl of ice cold soup on a cold wintry day……
nope. I’m with you, Alex. besides, I never cared much for Vichy for collaborating
during the occupation, anyway 😉
When you sent that soup back to be warmed, Do you suppose they popped it into a gourmet microwave oven?
As I have said before, any person who has stopped smoking is in the same position as a recovering alcoholic.
If I was stupid enough to smoke even one cigarette today, I’d be back to a pack-and-a-half a day inside a week.
As a side note, I’m sure many of you, like me, have seen street people combing through the ashtrays outside of some office doors, or picking up discarded butts on the street to get their nicotine fix. I completely understand the necessity to fill that addiction.
My science question was whether or not Claude, Clara and Cleo would be able to see the ‘almost’ total lunar eclipse from that desert island where they are marooned but I see you’ve already answered.
[human original poster]
…
…
I loved this!
Who knew Danny Kaye had that in him!
…
…
I haven’t either, but at least you got to kiss some cute women along the way.
Me being me:
The “White Castle” burger (if it is the same one) has only gone up 3.0588235294117647058823529411765 ¢ per year to $1.29 today from 25¢ in 1987.
A bit of … “White Castle” history.
“Kristine and the Sting” are still around too.
when my younger internal organs could absorb those ‘gut-bombs’ as we used to
call them, they were 11 cents each. Of course, to satisfy a young person’s hunger you had to have at least a half dozen or so.
Who did this animation? I love it!
As near as I can tell, this was done by an Italian artist named Mauro Macellari (I can find no definite attribution).
The picture link below leads to more “The New Yorker” magazine animated covers and to a good deal of other work as well.
If I’m wrong about the attribution, at the very least, I think you’ll find the site interesting.
This edit begun at 11:37 hrs. E.S.T Thursday, November 18, 2021.
An artist by the name of Christoph Niemann is behind both the covers, and the animations.
In deference to nighthawks’ desire to post more, himself, I won’t post
a link to the site where I finally found this information.
While I’m here, nighthawks, what about Susan’s question yesterday?
“Can we do it too, or only you big shot admins?”
Good find! I enjoyed viewing the other animated New Yorker covers. Thanks.
pretend like you didn’t see them, Dennis! you’ll be seeing them here every now and then
wow! thanks for posting that. I hope nobody goes there , though.
I’m eager to post these outstanding animated covers from time to time.
I was joking in that question, Alexi…
His post with different font colors is just an image…
I was starting to make one to post back to him… with different colors AND fancy fonts… but I fell asleep.
“Oh. It’s you.”
The Knave Of Hearts
Maxfield Parrish, 1925
The Music Basset looks ready to play! Are you sure that isn’t Cleo, in drag?
76 beef bones led the basset hounds,
101 corned ribs right behind
I finished reading “Breakfast at Tiffany’s.” on Monday.
I then tried to watch the movie (I did not get that far in); listed as a romantic comedy.
The statement in the opening credits beginning “Based on…” should be taken seriously.
First, George Peppard’s character, Paul Varjak, is never named in the novella. Second, “Breakfast at Tiffany’s” is nowhere close to a romantic comedy (in fact, it is one of the saddest stories I have ever read). Third, the novella narrates the story from 1943 and the movie from later than 1956.
While the acting throughout what I watched is excellent, I just couldn’t shake the “real story.”
Why sad? Using the novella’s “real time”, who was Holly Golightly? Was she the survivor of Lulamae Barnes, the “going on 14 year-old girl,” who “married” the veterinarian Doctor Golightly in Tulip, Texas in December, 1938 (one of the few things about her a reader can take as fact)? Was she a manipulating woman who “used” her way through life using both her brain and body because she felt she had no other choice; or because she could? Was she an ungrounded combination of the three?
She was written as acting a scatterbrain, but she was anything but that. Capote’s characterization, through O.J. Berman, was
“She isn’t a phony because she’s a real phony.”
We never do find out what really happened to her (only a photograph of an apparent carving of her face taken in East Anglia, South Africa on Christmas Day, 1956 may give a clue); just her nameless cat (at least he had a happy ending).
Alright you horn players, let’s see you play that dinosaur.
maybe Stel could play that on her purple clarinet
Dorthea posted that picture on The Big Picture in GoComics. Lennie there is a trombone player. I’m sure he will like it.
I bet I can make that dinosaur sound just as good as my old trumpet does! (Braaaap!)
Why I have always liked this song from the human version I can’t say; I just do.
Here’s Wikipedia on: Elbert Gary.
What do, Opie Taylor, Winthrop Paroo, Steve, and Richie Cunningham all have in common?
Not “Ya Got Kibble”?
Can anybody even look at this poster without hearing that memorable music?
“We’ve got trouble with a “T” and that rhymes with “D” and that stands for “DROOL!” ♪ ♫ ♪
“Seventy-SIX Milk Bones” ♫ ♪ …. Er, I mean trombones…I was just hearing it in my mind the way the naughty pups sing it on the playground….
Now I like Dennis’ version too!
…
Of course the beautiful Shirley Bones will end up domesticating that sly old dog, Bobby Basseton…
LOL…. he doesn’t stand a chance!
Poor humans…. in their version they had to use a man.
…
Nice musical selections… even if they are all human.
And look! A four-horned tubasaurus!
I tried to vote twice, but even as a website god, it wouldn’t let me
Vichyssoise
I guess I’m not a gourmet.
The book in general is written in what my late sister (1980, hit by a train) used to call “Pure snob.”
From:
“THE GREAT COOKS’ GUIDE TO SOUPS” (The Great Cooks’ Library)
Senior Editors: Wendy Afton Rieder, Kate Slate
Published by: Random House, New York
ISBN: 0-394-73608-7
VICHYSSOISE Credited to: Emanuel and Madeline Greenberg
8 servings
A brief history of Vichyssoise from the book.
“As every gourmet knows, vichyssoise was originally created by the great French
chef Louis Diat when he reigned in the kitchens of the old Ritz-Carlton Hotel in
New York City. Actually, he took the leek and potato soup of his childhood, dressed
it up, chilled it and named it for a famous spa that was close to his native village
in France.”
2 TABLESPOONS BUTTER
4 LEEKS, THINLY SLICED (WHITE PART ONLY)
1 MEDIUM-SIZED ONION, CHOPPED
5 MEDIUM-SIZED POTATOES, PEELED AND SLICED
4 CUPS WATER OR CHICKEN STOCK
2 TEASPOONS SALT
1/8 TEASPOON WHITE PEPPER
2 CUPS HALF-AND-HALF (10% milk fat cream)
2 CUPS HEAVY CREAM (cream > 35% milk fat) CHOPPED CHIVES
1. In a large pot, melt the butter. Add the leeks and onions and sauté until they are
softened, but not browned.
2. Add the potatoes water (or stock), salt and pepper to the pot. Cover and bring
to a boil. Reduce the heat and simmer about 30 minutes, or until the potatoes
are very soft.
3. Cool the soup slightly, then, 2 cups at a time, purée it in a blender until
smooth.
4. Return the soup to the heat, add the half-and-half and bring it to a boil. Then
strain the soup into a bowl.
5. Refrigerate the soup until it is very cold.
6. Before serving, taste and correct the seasoning and stir in the heavy cream.
Garnish each portion with chopped chives.
Note: For a variation known as vichyssoise à la Ritz, add 1 part chilled
tomato juice to 3 parts of the above soup.
Notes from me:
In an embarrassing moment from my 20’s I was served vichyssoise and sent it back to be warmed up. I had no idea that somebody thought cold soup was a good idea.
I still don’t think it is, but others do because it’s survived this long.
nothing like a big bowl of ice cold soup on a cold wintry day……
nope. I’m with you, Alex. besides, I never cared much for Vichy for collaborating
during the occupation, anyway 😉
When you sent that soup back to be warmed, Do you suppose they popped it into a gourmet microwave oven?
It’s for summer, of course.. and it’s very good… though something to eat in a restaurant, lacking servants.
I don’t make it cos it’s too much work in hot weather, and I don’t buy heavy cream.
A cold bowl of gazpacho, another chilled soup, is s real treat on a hot day….
And if made with good garden tomatoes, it’s memorable.
I sent a clubhouse sandwich back once because the chef thought it would be a good idea to serve it chilled for summer…
Memories of “Monkey Island”…
HERE?
No; here: https://en.wikipedia.org/wiki/Monkey_Island_(series)
smoke OUT day
As I have said before, any person who has stopped smoking is in the same position as a recovering alcoholic.
If I was stupid enough to smoke even one cigarette today, I’d be back to a pack-and-a-half a day inside a week.
As a side note, I’m sure many of you, like me, have seen street people combing through the ashtrays outside of some office doors, or picking up discarded butts on the street to get their nicotine fix. I completely understand the necessity to fill that addiction.
Sign in a long-ago public restroom:
“PLEASE DO NOT THROW BUTTS IN URINALS.
IT MAKES THEM SOGGY AND HARD TO LIGHT.”
I was 3 packs a day(+) when i quit the 2nd time. There will not be a 3rd time.
Anther thing we have in common!
.
Hey nighhawks, I have a science question for you.
my science answer is: 186,000 miles a second.
my science question: how fast does the old scalawag’s comments and questions
fly over my head causing a distinctive ‘whoosh’ sound?
My science question was whether or not Claude, Clara and Cleo would be able to see the ‘almost’ total lunar eclipse from that desert island where they are marooned but I see you’ve already answered.
sure is breezy around here
LOVE, LOVE, LOVE The Music Basset!!!! Thanks, Stel. I’ll be humming the show tunes all week! Great poster. The names (as always) are fun.
Wow! Like. Totally hypnotic man.
reminds me of a scene from the movie “Interstellar”
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