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  1. Tom Fitzmorris GoComics Pro Member commented on Garfield 8 months ago

    Unless you’re making French toast.

    Tastefully yours,
    Tom Fitzmorris

  2. Tom Fitzmorris GoComics Pro Member commented on Gasoline Alley 8 months ago

    What an opportunity! Now Walt can begin reminiscing about Doc and Avery and Bill and their cars, but in a way that brings the circumstances up to the modern age. Then he finds Skeezix, and the whole cycle since 1918 can begin all over again. And Walt doesn’t have to die.

    Like, who alive remembers all the way back to the beginning of the strip? The story could go any which way, and occasionally Old Walt will reappear, still telling his story to a girl reporter who gets older as years go by.

    This would be great!

    Do it!

    Tastefully yours,
    Tom Fitzmorris

  3. Tom Fitzmorris GoComics Pro Member commented on Bound and Gagged 12 months ago

    Brilliant! This is still the most consistently funny strip in the comics.

    Tastefully yours,
    Tom Fitzmorris

  4. Tom Fitzmorris GoComics Pro Member commented on Bound and Gagged over 1 year ago

    This would not be a problem for any dog I ever had. However, if this were a cat on the island, and a case of dog food, the poor kitty would starve to death.

    Tastefully yours,
    Tom Fitzmorris

  5. Tom Fitzmorris GoComics Pro Member commented on Bound and Gagged about 2 years ago

    He has a dark pair for the beach.

    Tastefully yours,
    Tom Fitzmorris

  6. Tom Fitzmorris GoComics Pro Member commented on Bound and Gagged over 2 years ago

    Proving that the old adage, “You can’t bite City Hall” is not accurate.

    This continues to be the only feature in the comics that makes me laugh almost every day.

    Tastefully yours,
    Tom Fitzmorris

  7. Tom Fitzmorris GoComics Pro Member commented on Andertoons over 2 years ago

    His full name is Bic Scripto. That’s for his thrillers and sports novels. For his more serious stuff, her writes under the name Parker Schaeffer.

    Tastefully yours,
    Tom Fitzmorris

  8. Tom Fitzmorris GoComics Pro Member commented on Unstrange Phenomena over 2 years ago

    Ah, the Old Switcheroo, brought to bear on new subjects and comic styles.

    Tastefully yours,
    Tom Fitzmorris

  9. Tom Fitzmorris GoComics Pro Member commented on Arlo and Janis about 3 years ago

    Shrimp Remoulade With Two Sauces

    There are two kinds of remoulade sauce served around New Orleans, and everybody has a distinct favorite. My preference is for the orange-red kind that’s utterly unique to our area. White remoulade sauce, made with mayonnaise, is actually closer to the classic French recipe. It’s good enough that in recent years I’ve taken to making both kinds of sauces, and letting people take their pick.

    What they have in common is the main active ingredient: Creole mustard, a rough, brown, country-style mustard that has a bit of horseradish mixed in.

    The shrimp for shrimp remoulade should be medium size—about 25-30 count to the pound. If you’re making only the red style of remoulade, a good trick is slightly to under-boil the shrimp, then marinate them in the rather acidic sauce. That will finish the “cooking,” in much the same way the marinade of ceviche does.

    The words “remoulade,” by the way, is an old French dialect word that refers to a kind of radish that hasn’t been part of the recipe for centuries.

    Shrimp:
    Leafy tops of a bunch of celery
    5 bay leaves
    3 cloves
    2 Tbs. Tabasco garlic marinade
    1 large lemon, sliced
    1/2 cup salt
    3 lbs. shrimp

    Red Remoulade Sauce:
    1/2 cup chili sauce (bottled) or ketchup
    1/2 cup Creole mustard
    1 Tbs. paprika
    1/2 tsp. salt
    2 Tbs. lemon juice
    1/4 tsp. Tabasco
    1/2 tsp. pureed garlic
    1/2 cup green onion tops, finely sliced
    1 cup olive oil

    White Remoulade Sauce:
    1 cup mayonnaise
    1/2 cup Creole mustard
    2 Tbs. lemon juice
    1/2 tsp. garlic-flavored Tabasco
    1 tsp. Worcestershire sauce
    1/2 tsp. salt
    1/2 cup green onion tops, finely sliced

    1. Bring a gallon of water to a boil and add all the ingredients except the shrimp. Boil the water for fifteen minutes, then add the shrimp. Remove from the heat immediately, and allow the shrimp to steep for four minutes, or until the shell separates from the meat easily.

    2. Remove the shrimp and allow to cool enough to handle. Peel and devein the shrimp

    3. To make the red remoulade sauce, combine all ingredients except green onions and olive oil in a bowl. Add the oil a little at a time, stirring constantly, until all oil is absorbed. Taste the sauce and add more mustard or chili sauce to taste. Stir in green onion tops.

    4. For the white remoulade sauce, just blend all the ingredients except the green onions. Then add the green onions last.

    5. Place the shrimp on a leaf of lettuce, sliced avocados, sliced tomatoes, or Belgian endive leaves. Drizzle half the shrimp with one sauce, half with the other. The sauces can also be served in pools for dipping.

    Makes eight appetizers or six entree salads.

    From “Tom Fitzmorris’s New Orleans Food,” by me. . .

    Tastefully yours,
    Tom Fitzmorris

  10. Tom Fitzmorris GoComics Pro Member commented on The Argyle Sweater over 3 years ago

    What about the Bangkok Suckers?