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  1. Alexikakos commented on Cleo and Company about 14 hours ago



    @        StelBel

    Thanks, StelBel, I just could not make the signature out. My eyeballs hit a blank spot I guess.

  2. Alexikakos commented on Lio about 19 hours ago



    I wonder if the train will travel by “flue powder;”….



    Right click on the picture of Time Transfixed by: René Magritte …





    … and select “Open link in new tab/window” (So you don’t lose this page.) for full size.

    …after all it’s been done before as is shown above.

  3. Alexikakos commented on Inspector Danger's Crime Quiz about 20 hours ago



    I hope his aunt is a better baker than he is a detective.

    From: “Woman’s Day Collector’s Cook Book (revised and enlarged)
    Published by: Simon and Schuster, New York
    SBN: 671-21986-3

    FLAKY PASTRY

    (Note: The apple pie recipe below just needs a 1/2 recipe made.)

    4 cups all-purpose flour
    1 3/4 cups solid vegetable shortening (not oil)
    1 tablespoon sugar
    2 teaspoons salt
    1 tablespoon vinegar
    1 egg

    With fork, mix the first 4 ingredients.
    In small bowl, beat 1/2 cup of water and remaining ingredients together.
    Add to first mixture and blend with fork until dry ingredients are moistened.
    With hands, mold dough in a ball and chill at least 15 minutes.
    Refrigerated dough can be rolled at once.
    Dough can be stored in refrigerator up to 3 days, or frozen until ready to use.
    Makes two double-crust 9” pies and one 9” shell.

    And now, on to the pie….

    OLD-TIME APPLE PIE

    1/2 recipe Flaky Pastry
    3/4 to 1 cup sugar
    1 teaspoon cinnamon or nutmeg
    1 teaspoon grated lemon rind
    6 to 7 cups sliced peeled tart cooking apples
    1 1/2 tablespoons butter or margarine
    Cream, ice cream, whipped cream or Cheddar-cheese slices (optional)

    Line 9” piepan (sic) with pastry.

    Mix next 3 ingredients, add to apples and mix well.
    Heap in lined pan and dot with butter.
    Adjust top crust and cut slits for steam to escape.
    Seal edges and flute.
    Bake in hot oven (425°F.) 30 to 40 minutes, or until crust is well browned and apples are soft.
    If edge gets too brown during baking, cover with foil last 10 minutes.
    Serve warm or cold with cream if desired.

  4. Alexikakos commented on Cleo and Company about 21 hours ago



    Counting the title panel as the first panel, whose signature is that in the fourth panel?

  5. Alexikakos commented on Brevity about 21 hours ago



    Popeye eventually prevailed though, and left them with egg on their faces.



    From:” THE ALITALIA BOOK OF AUTHENTIC ITALIAN COOKING”
    by: Barbara Stacy
    Publisher: THOMAS Y. CROWELL COMPANY
    New York Established 1834

    Stuffed Eggs with Spinach

    U O V A  S O D E  C O N  S P I N A C I

    1/2 pound spinach, cooked and chopped
    1/2 package cream cheese
    2 tablespoons grated Parmesan cheese
    8 hard cooked eggs
    1 tablespoon chopped parsley
    Salt
    Pepper
    1/2 teaspoon nutmeg

    Cut the hard-cooked eggs in half and remove yolks. Mash the spinach well with cream cheese, Parmesan cheese, the egg yolks, parsley, salt, and pepper. Stuff the egg whites with the mixture, piling it high, and sprinkle with nutmeg. SERVES 4.

    Note from me:
    To cook the spinach: rinse it and put it in boiling water for five minutes; drain thoroughly before chopping.


  6. Alexikakos commented on Non Sequitur about 22 hours ago



    I wonder if the muscle likes mussels.



    From:” THE ALITALIA BOOK OF AUTHENTIC ITALIAN COOKING”
    by: Barbara Stacy
    Publisher: THOMAS Y. CROWELL COMPANY
    New York Established 1834

    Mussels Steamed in Wine

    Z U P P A  D I  C O Z Z E

    1 clove garlic
    1/2 cup olive oil
    2 tablespoons tomato paste, mixed with 1 cup warm water
    3/4 cup dry white wine
    3 pounds mussels
    2 teaspoons chopped parsley
    1/2 teaspoon thyme
    Salt
    Pepper

    Sauté garlic in olive oil in large saucepan until the garlic is golden. Discard the garlic; add the tomato paste and wine to the oil and cook over high heat for 10 minutes, or until the liquid is reduced to about three quarters of its original volume. Scrub the shells of the mussels well and add the mussels and seasoning. Cook over high heat, stirring occasionally, for 5 minutes or until all the mussel shells are open. SERVES 4.

  7. Alexikakos commented on Ripley's Believe It or Not 1 day ago



    Right click on the picture of Cameron Falls…




    … and select “Open link in new tab/window” (So you don’t lose this page.) for the “Mail Online” article about them.

  8. Alexikakos commented on Wizard of Id 1 day ago



    @         Plods with Beer ( did I mention beer? )

    Well there’s a use for the stationary I hadn’t thought of, but what to do with the clothes…..hmmm

    I think you need more coffee this morning.



    The answer is obvious;….



    you put them on top of your stationery !!!!!!

  9. Alexikakos commented on Cleo and Company 1 day ago



    @        nighthawks

    This 4 minute 6 second comparison mash-up of Los Angeles was done by “The New Yorker.” As near as I can tell, there is exactly one building still in existence today.

    Re: Your response to my post yesterday. Back in the early 2000’s I was in a motel room out of my time zone and awake at some ridiculous hour of the early morning. I saw an episode of “Gilligan’s Island” I had never seen before. (Cue the "Twilight Zone theme.).