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  1. Leeroy commented on Dogs of C-Kennel 10 days ago

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

  2. Leeroy commented on The Duplex 19 days ago

    He’s limited to 12 oz. curls.

  3. Leeroy commented on The Born Loser 19 days 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….

  4. Leeroy commented on Rose is Rose about 1 month 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.

  5. Leeroy commented on The Duplex about 1 month ago

    How about them Brewers? :/

  6. Leeroy commented on Overboard about 1 month 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.


    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.

  7. Leeroy commented on Overboard about 1 month ago

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

    Pickle relish is boring compared to it.

  8. Leeroy commented on Sarah's Scribbles about 1 month ago

    I do resemble that remark.

  9. Leeroy commented on The Duplex about 1 month ago

    The in-laws treat the other half this way. Wasn’t amused by this comic as it was a documentary.

  10. Leeroy commented on Overboard about 1 month ago

    Zucchini are good for at least one thing: zucchini relish. Pickle relish move over!