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Pibgorn by Brooke McEldowney


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  1. Hugh B. Hayve commented on No Ambiguity 2 days ago

    I remember some of the M.A.P.S. strips had a stained glass background, I saved a couple of them but I’m horrible at computer file organizing, I have a a couple hundred thousand images saved from the internet all over various hard drives so I’ll only find them by accident.My mother had a pretty big library, when I was a teen I found an old book about magic and witchcraft in it, I thought it was interesting. At such an age I guess we are are all looking for things to believe in.

  2. Hugh B. Hayve commented on Scenes from a Multiverse 3 days ago

    Just some perv-ent-ative maintenance.

  3. Hugh B. Hayve commented on GIRTH 5 days ago

    And some folks love ham hocks, and some folks love pork chops and some folks love vegetable soup…..

  4. Hugh B. Hayve commented on Savage Chickens 7 days ago

    Schrodinger’s Donut: when you close the box, does the donut disappear, or is someone stealing the donuts when you aren’t watching the box?

  5. Hugh B. Hayve commented on New Adventures of Queen Victoria 7 days ago

    It’s a good thing that title wasn’t “An Incontinent Queen”…..I might’ve had to skip this week’s strips.

  6. Hugh B. Hayve commented on Bloom County 2016 7 days ago

    For reference, this was the strip posted on FB the day after the 2nd debate.

  7. Hugh B. Hayve commented on Frog Applause 11 days ago

    I’ll bet he wasn’t expecting the Spanish Inquisition.

  8. Hugh B. Hayve commented on No Ambiguity 12 days ago

    I saw that coming…. time to come down to earth. I must’ve been around the same age when I had to do that too.

  9. Hugh B. Hayve commented on Dark Side of the Horse 13 days ago

    Some of those substances are liquid but I’ve heard some of his stuff is a gas.

  10. Hugh B. Hayve commented on Cleo and Company 15 days ago

    I’m making chicken curry tomorrow (no apples), a process that will take a few hours, involve about 10 different spices and a dozen or so veggies (including 3 kinds of hot peppers – green chilies, jalapenos and scotch bonnets). It always turns out good.