Brevity by Dan Thompson


Comments (9) (Please sign in to comment)

  1. beviek

    beviek GoComics PRO Member said, over 2 years ago

    If I were pie, with all that crusty hair, I wouldn’t be talking.

  2. IamJayBluE

    IamJayBluE said, over 2 years ago

    Her hairdresser thinks it’s a piece of cake!

  3. Varnes

    Varnes said, over 2 years ago


  4. dc comics

    dc comics said, over 2 years ago

    I don’t get it

  5. SusanSunshine

    SusanSunshine GoComics PRO Member said, over 2 years ago

    Well, if that’s a red velvet cupcake, he’s probably very sweet…
    I mean, most of them are….

    Not sure what the pie means has been “20 years”…
    I hope none of those pastries is 20 years old!
    (It would certainly make the joke stale.)

    Hmmm… unless he’s referring to how long it’s been since anybody called highlights “frosted tips” … and I’d say that’s 30 years…

    If he means that the little cupcake is out of style…
    well, he’s got a lot of crust…. and not much of a point…
    isn’t he hanging around with an old eclair with a mohawk?

    He oughta shut his piehole!

  6. Alexikakos

    Alexikakos said, over 2 years ago

    What a PEACH! He deserves to have a bite taken out of him!

    From: “The Laura Secord Canadian Cook Book”
    Prepared by the Canadian Home economics association
    Published by McClelland and Stewart Limited Toronto/Montreal
    ISBN: O-7710-4080-6

    “Niagara Peach Pie”

    Preheat oven to 450° F.

    Prepare sufficient pastry for a 2-crust 9-inch pie.
    Roll out half the dough, line pie plate and trim.
    Roll out top crust.

    Mix together:

    2/3 cup granulated sugar
    3 to 4 tablespoons cornstarch

    Combine with:

    4 1/2 cups sliced, peeled, fresh peaches (about 8)

    Turn into pastry-lined pie plate. Dot with:

    2 tablespoons butter

    Sprinkle with:

    1 tablespoon lemon juice

    Cover with top crust.
    Seal and flute edges and slit or prick top crust.
    Bake in 450° oven for 15 minutes.
    Reduce heat to 350° F. and bake for 50 to 55 minutes longer, or until filling is thickened.

    From: The New Pennsylvania Dutch Cook Book
    By: Ruth Hutchinson
    Illustrated by: Tim Palmer
    Published by: HARPER & BROTHERS NEW YORK 1958
    Earlier edition published as: The Pennsylvania Dutch Cook Book (1948)
    Library of Congress catalog card number 58-8873

    2 cups flour
    3/4 teaspoon salt
    1/2 cup shortening
    5 tablespoons ice water

    Sift the flour into a bowl with the salt.
    Cut in the shortening by holding 2 knives in the hand like scissors.
    Mix lightly, stirring with a fork while adding water.
    Try to pour water on dry, flour parts of the mixture.
    Form into a ball with lightly floured hands.
    Chill before using.

  7. Cygnus X1

    Cygnus X1 said, over 2 years ago


    You rank right up there with Johnny Apple Seed, instead of apple tree you’re spreading receipies far and “wide”.

  8. shipl14

    shipl14 said, over 2 years ago

    Half baked joke

  9. IamJayBluE

    IamJayBluE said, over 2 years ago

    For those that don’t get it, “frosted tips” is when the hair gets “frosted” (with dye), like highlights, but only at the tips. So the “frosted” is a double meaning, “frosted cupcakes”, “frosted tips of hair”… and the 20 years is just to set up the joke that “Velvet” (as in Red Velvet Cupcakes) here gets her hair done the same way, still (see Ms. Sunshine’s “fun corner” [ fun as usual] for more details)….

  10. Refresh Comments.