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  1. 1 minute ago on Broom Hilda


    There was a snail who took his brand new sports car into the body shop and got a custom paint job.

    He asked for racing stripes, flames, lightning bolts…you name it.

    But there was one thing about the paint job the body shop owner just couldn’t understand.

    The snail wanted a big “S” on the driver’s and passenger’s doors.

    When asked about them the snail said:

    “When I drive by someone at high speed I want them to say ‘Look at that S-car go.’”


  2. 14 minutes ago on B.C.


    The drawing quality is terrible in today’s strip.

    Where is the handle B.C. is towing the wagon up the hill with in the first panel?

    It should be very visible.


  3. 23 minutes ago on The Argyle Sweater


    The guy on the end definitely isn’t going to curry any favour with the instructor.


    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


    Curried Lamb


    In a frypan or chafing dish fry until crisp

    3 Slices rindless side bacon, cut in small pieces


    1/2 cup sliced celery

    1 medium onion, finely chopped

    Stir and cook over medium heat for 5 minutes. Remove from heat.

    Blend in 

    2 tablespoons flour

    1 tablespoon curry powder

    3/4 teaspoon salt

    1/2 teaspoon tumeric

    Stir in  

    1/2 cup water

    1 cup milk (Whole milk, 3.25% milk fat.)


    2 chicken bouillon cubes

    Cook, stirring constantly, until thickened.

    Stir in

    1/3 cup sweetened applesauce

    2 teaspoons sugar

    2 teaspoons lemon juice

    2 cups cubed cooked lamb

    Cover, and simmer for 10 minutes, stirring occasionally.

    Serve over hot fluffy rice.

    Serve condiments in separate dishes, to be sprinkled on the curry. Suggestions — chopped peanuts, banana slices, chopped hard-cooked egg, crumbled crisp bacon, chopped green onions or chives, chutney, raisins and shredded coconut.

    Makes 4 servings.


    Rice is simple to cook:

    It expands at a 3 to 1 ratio, so for every 1 part rice put 3 parts water in the cooking pot. Then add another full cup of water.

    Bring the water to a boil, and pour in the rice slowly enough that the water continues to boil.

    After all the rice is added lower the heat to simmer and walk away for 20 minutes.

    Drain and serve.


  4. about 14 hours ago on Ballard Street


    Here’s another episode (27 Minutes 32 Seconds) of “Under The Influence” (I do hope someone  listens to them. But even if no one does, I tried.) This one is entitled:

    “The Frankenstein Factor: Inventors Who Regret Their Inventions”




    The episode covers the inventor of television, the Wright brothers, the inventor of what is now known as the cubicle, et. al..

    Have fun listening !





    My this is my shield of umbrellas protecting me from the rain of sadness caused by my seeing the ten differences quickly (You can see it working.).


  5. about 15 hours ago on Non Sequitur

    @   Moon Child Rage : AKA YOU-KNOW-WHO


    Okay, you win !  ☺


  6. about 16 hours ago on Non Sequitur


    OOPS ! OOPS ! OOPS !  There isn’t  a 1/4 cup of onions, or any onions at all for that matter, in the basic mayonnaise.

    It comes from using another recipe as a template and somehow missing its deletion.

    “Sorry about that, Chief.” — (As Maxwell Smart would say.)


  7. about 24 hours ago on Ripley's Believe It or Not


    Believe it or not, “The Terror of Tiny Town” is available on YouTube. (1 Hour 2 Minutes 24 Seconds)

    It is definitely not politically correct by today’s standards. [1 Minute 44 Seconds in. (It will blow your mind.)]




    @   TEMPLO S.U.D.


    Here’s an article.




  8. 1 day ago on Non Sequitur


    He was optimistic he could make green mayonnaise; he did, but he left it out too long.


    From: “The General Foods Kitchens Cookbook”

    By: The women of General Foods Kitchens

    Published by: Random House, Inc.

    Library of Congress Catalog Card Number: 59 – 1084




    2 egg yolks or 1 whole egg

    3 tablespoons vinegar or lemon juice

    1/4 cup chopped onion

    1 teaspoon dry mustard

    1 1/2 teaspoons salt

    2 cups salad oil


    Beat the egg yolks until thick and light in color. Add the vinegar, mustard, and salt to egg yolks, beating with an egg beater or electric mixer until blended.

    Slowly add oil, starting with a few drops at a time and beating well after each addition. As mixture thickens and emulsifies, oil can be added more rapidly. When all the oil has been added, continue beating until mixture is thick and smooth. Cover and store in refrigerator. Makes about 2 1/3 cups.


    Green Mayonnaise


    1/4 cup heavy cream (Whipping cream 35% milk fat.)

    1 cup mayonnaise

    2 teaspoons tarragon

    1/2 teaspoons crushed dried dill

    1/4 teaspoon dry mustard

    Dash pepper

    1/4 teaspoon salt

    1/4 cup finely chopped scallions

    1/3 cup minced parsley

    1 tablespoon lemon juice


    Gradually mix the heavy cream and mayonnaise. Then stir in remaining ingredients, blend well. Makes 1 1/3 cups.


  9. 1 day ago on Frazz


    I think it was in “Superman” that I read a story about him having a breakdown because while his super powers allowed him to become aware of all accidents, disasters, and crimes, he was had to prioritize who to save or stop.


  10. 1 day ago on Brevity


    Since the wheel is apparently restricted to use by ferrets, there’s a missing apostrophe in the reply balloon. It should read:

    “That’s the ferrets’ wheel !”