Garfield by Jim Davis


Comments (22) (Please sign in to comment)

  1. TEMPLO S.U.D.

    TEMPLO S.U.D. said, over 1 year ago

    Don’t squash the annoying arachnid, Garfield. It and its brethren have Pookie hostage.

  2. Llewellenbruce

    Llewellenbruce said, over 1 year ago

    That spider’s lucky Garfield can’t eat and
    swat at the same time.

  3. Jo Clear (aka: Grasshopper)

    Jo Clear (aka: Grasshopper) said, over 1 year ago

    He’s just asking for trouble…First Pookie kidnapped and now this…Dont take it Garfield, hurry and eat and go get the newspaper…

  4. Nabuquduriuzhur

    Nabuquduriuzhur said, over 1 year ago

    What’s weird is that I’m eating soup at the moment…

  5. Prof d'anglais

    Prof d'anglais said, over 1 year ago


    Thank you Nabuquduriuzhur! Not for just the funniest comment today, but it was even funnier than most of the cartoons. It gave me the biggest smile today.

  6. Shockey Rai

    Shockey Rai said, over 1 year ago

    Trying to Gross out Garfield, Spider?

  7. William Pursell

    William Pursell GoComics PRO Member said, over 1 year ago

    Aye Garf. The fact that you are TRYING to eat is the point.

  8. Alexikakos

    Alexikakos said, over 1 year ago


    Is it this one? (This is good!)

    “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

    FRENCH ONION SOUP (Credited chef: Carol Cutler, six servings)

    4 tablespoons (1/2 stick) butter
    1 tablespoon oil
    6 medium-sized onions, thinly sliced
    1/2 teaspoon prepared French mustard
    1 teaspoon salt
    Pepper to taste
    1 teaspoon flour
    1 teaspoon beef extract
    1 cup dry white wine
    2 1/2 cups beef stock
    1/4 cup gruyere
    6 slices French bread, toasted

    1.In a heavy pot, heat the butter and oil. Add the onions, mustard, salt and pepper. Cook the onions over very low heat until they turn a dark brown and have reduced greatly in bulk, about 30 minutes.
    ( Note: The long, slow cooking is very important to give the onions a mild, sweet flavor.)

    2.Stir in the flour and beef extract and mix well.

    3.While continuing to stir, slowly pour in the wine and stock. Slowly bring to a boil and simmer for 15 minutes.

    4.Pile the grated cheese on the toast slices and slip them under the broiler for 30 seconds or so, until the cheese melts and browns a little.

    5.Ladle the soup into individual soup bowls and place a slice of the cheese-toast on top.

    Note: By increasing the size and number of gthe cheese-toasts, soupe à l’oignon can become a main course at either lunch or supper, accompanied by a chilled white wine, such as Muscadet or California Chablis, and followed by salad and dessert.

  9. furnituremaker

    furnituremaker said, over 1 year ago


  10. Clark  Kent

    Clark Kent said, over 1 year ago

    Uncle Bills famous (infamous?) pasta sauce:

    2 med/lg tomatoes
    1 med/lg red onion
    1 sweet red bell pepper
    1 oz apple cider vinegar
    some no-salt Italian seasoning and some ground pepper
    (optional) mushrooms, garlic
    (optional) 4 or 5 oz Asiago cheese (no other cheese will do)

    Start water boiling for pasta but dont add salt. Add pasta when boiling. Meanwhile, slice the onion in half at its “equator” and slice off the ends, slice the pepper in half from “pole to pole” after removing stem and seedy core. Place them on a plate and cook in microwave oven for 10 to 11 min (longer if you have an older weaker mw oven). Dice the tomatoes and place in blender with the cooked onion and pepper, asiago cheese (and optional mushrooms and/or garlic if you want). Add 1 oz apple cider vinegar and Italian seasoning. Blend to desired consistency. You may have to add liquid or water depending on your blender and/or the tomatoes used. If you use canned mushrooms you can use the liquid from that too. Makes enough sauce for 16 oz (dry uncooked weight) of pasta. I recommend pasta that can be eaten with a table spoon such as fiore, mini farfalle, radiatore, rotini, small or med shells or elbow macaroni. Enjoy.

    You may want to cook the onion and pepper differently than in the microwave oven. That’s up to you but they must be cooked. Same with the mushrooms and garlic.

  11. Debbie

    Debbie said, over 1 year ago

    Wow…comics and recipes! Both sound great.
    Glad I took a break from playing Toon Trivia by Ricig here on GoComics. Check it out…it’s fun and Ricig plays along.

  12. Linda Doyle

    Linda Doyle said, over 1 year ago

    I wondered what I had switched on to comics or recipes, keep to the comics, i was just having lunch till he started talking about fluids.

  13. unicornstar

    unicornstar said, over 1 year ago

    I’ve just had a lunch of a fat juicy chicken breast wrapped in 3 strips of bacon covered in loads of melted cheese and served on a bed of thickly sliced roast potatoes.

  14. Number Three

    Number Three said, over 1 year ago

    I would think that NOTHING puts Garfield off his dinner.

    That just goes to show how very wrong I can be.

    LOL xxx

  15. mojobeans

    mojobeans said, over 1 year ago

    …But what’s in Garfield’s cat food? Does he even know? Or does he prefer not to know? Is Garfield symbolic of the stereotypical average American? Fat, lazy, finicky, ignorant, and easily offended? You decide; I’m just here for the comics :P

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