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About Frazz
Frazz by Jef Mallett follows the adventures of an unexpected role model: an elementary-school janitor who's also a Renaissance man. While he's sweeping the hall, he's whistling Beethoven. Or Lyle Lovett. He paints the woodwork in the classrooms; he paints a Da Vinci on the cafeteria wall. He's a trusted authority figure who is every kid's buddy. He took the janitor's job while he was a struggling songwriter, and when he finally sold a hit song, he decided to stay on at school. Frazz appears in 200 newspapers worldwide, including the Los Angeles Times, Seattle Times, Chicago Tribune and Detroit News. "A few years back, I wrote and illustrated a children's book," says Mallett. "When I was traveling around reading it at school assemblies, I noticed that often, the most respected, best-liked grown-up in the building was the janitor. And I thought, 'Hmm, there's a comic strip in that.'" Often praised for its intelligent wit, gentle spirit and effortless diversity, Frazz won a Wilbur Award from the Religion Communicators Council in 2003 and 2005 for excellence in communicating values and ethics.
© Jef Mallett - All Rights Reserved.
Comments (30) (Please sign in to comment)
Basqueian said, over 1 year ago
Yeah, they’ll eat bread crusts at our office
Demmiaa said, over 1 year ago
You are what you eat….
solarrhino said, over 1 year ago
“Free” is the best seasoning, no doubt about it!
Alexikakos said, over 1 year ago
Banana Bread
1 3/4 cups of flour
1 teaspoon baking powder
2 teaspoons cream of tartar
1/2 teaspoon salt
1/3 cup shortening (lard or vegetable)
2/3 cup of sugar
2 eggs well beaten
1 cup banana pulp (3 to 4 large bananas) as close to over ripe without being over ripe as you can get . Less ripe bananas work, but you’ll miss the full flavour. Hold separate for the moment.
Cream together sugar and shortening.
Add eggs and blend well (again hold separate for the moment)
Sift together all dry ingredients
Add the sifted dry ingredients and banana pulp alternately into the creamed sugar and shortening, Blend well after each addition.
Pour into a well greased loaf pan 9 × 5 × 31/2 inches
Bake at 350° for approximatley 1 hour.
(A knife inserted into the centre should come out clean. It’s obvious if it’s not.)
Pacopuddy said, over 1 year ago
Having spent time in a teacher’s lounge, I can confirm that assertion.
Pacopuddy said, over 1 year ago
@Alexikakos
Are those bananas peeled or unpeeled? Be specific. We have already had one banana-related tragedy on this strip today.
cabalonrye said, over 1 year ago
A friend of mine had the same problem… with eggs.
vwdualnomand said, over 1 year ago
who makes good banana bread?
Strod
said, over 1 year ago
@Alexikakos
I agree with @Pacopuddy. Have we learned nothing from today’s strp, sir?
AndiK said, over 1 year ago
Hmm. Common sense is lost it seems.
Alexikakos said, over 1 year ago
@Pacopuddy
and
@ Strod
OOPS!!
My mistake.
The recipe should read:1 cup banana pulp ( from 3 to 4 large peeled bananas)
discard the skins or make Mellow Yellow with them. (I have no recipe for Mellow Yellow, sorry :-)
Strod
said, over 1 year ago
@Alexikakos
Ah, that makes a lot more sense now… ;-)
Strod
said, over 1 year ago
@Strod
Uh… wait… @Alexikakos just deleted both his delicious banana bread recipe and the amendment in which he clarified that the bananas should be peeled…
Now our replies make no sense at all!
@Alexikakos, don’t take us so seriously…
Mstreselena said, over 1 year ago
@vwdualnomand
Search “Extreme Banana Nut Bread” it’s the best recipe I’ve found and I’ve given it to a lot of people.
The Wolf In Your Midst
said, over 1 year ago
@cabalonrye
That must’ve been one crunchy cake.