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  1. Leeroy commented on Kliban 4 days ago

    Tissue?

  2. Leeroy commented on Luann 4 days ago

    The planner woman (lady? ha.) has 39 minutes to pull that corncob out before the guests arrive.

  3. Leeroy commented on Joe Heller about 1 month ago

    Needed more money.

  4. Leeroy commented on Dogs of C-Kennel about 1 month ago

    The other half despises wasps with a seething hatred. Totally agreed with this comic.

  5. Leeroy commented on The Duplex 2 months ago

    He’s limited to 12 oz. curls.

  6. Leeroy commented on The Born Loser 2 months ago

    At least she just changes the tag. Lot of women (and not a few guys) I’ve seen lately look like they buy the same size they wore a few years back…..before gaining 40 lbs. Poured themselves in and forgot to say when….

  7. Leeroy commented on Rose is Rose 2 months ago

    I grew up in southern California. I called it a see-saw. Neighbor kids across the street called it a teeter-totter. I’d say it was about even which name was used.

    See-saws. Slip n slides. Water wiggles! Rickety metal slides, ring sets, swing sets, and the partially-cemented decommissioned F-86 Sabre jet in the park in West Covina!

    None of these things will be familiar to children now, I’ll bet. Too bad.

  8. Leeroy commented on The Duplex 3 months ago

    How about them Brewers? :/

  9. Leeroy commented on Overboard 3 months ago

    I use an old fashioned sausage grinder with the coarsest cam (the kind you thumbscrew to the table) but you can use a food processor if you are careful not to overprocess.

    10 cups of grated zucchini
    3 cups of grated red or yellow onion
    4 large red bell peppers
    1/3 cup salt

    Grind the veggies into a LARGE plastic bowl. Metal is usable but may impart its taste.
    Add the salt, mix well, cover, store overnight in the fridge or in a cool room.

    The next day, scoop it into a colander in stages and rinse then drain well. Place the rinsed and drained vegetable mixture into a large pan.

    Add:

    3 cups of vinegar (your preference of flavor)
    1-3 cups of sugar (add a cup at a time and adjust to taste)
    1 teaspoon of celery seed
    1 teaspoon mustard seed
    1-2 teaspoons turmeric (color/taste to your liking)
    1 tablespoon cornstarch (optional)

    Mix well and cook over medium heat until vegetables are tender, about 20 minutes or so.

    I use an open hot water bath canner. I process the filled jars for about 15 minutes (filled to 1/4 inch from top then lidded and ringed) then remove from water bath and set on a towel to cool.

    I always get a different number of pint widemouth jars each time I make the relish, but say around 10 pint (half liter) jars.

    If you prefer your relish spicy, finely chop a couple of jalapenos or habaneros into the shredded vegetables before cooking.

  10. Leeroy commented on Overboard 3 months ago

    Zucchini Relish! My recipe gets rave reviews and uses up a lot of them!

    Pickle relish is boring compared to it.