Shoe by Gary Brookins and Susie MacNelly


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  1. whitecarabao

    whitecarabao said, about 3 years ago

    Roz has a warped sense of humor.

  2. Schrat

    Schrat said, about 3 years ago

    @ Valerie Valle’s yesterday reply

    I apologize if I misjudged you. But your first text is far open to any kind of misinterpretation.
    What you wrote in your reply about the behavior of dogs and humans is quite normal. I have no problem with it.


  3. Alexikakos

    Alexikakos said, about 3 years ago

    It’s not chopped liver, it’s sliced. I don’t think bacon can save either one, though.

    From: The Good Housekeeping Illustrated Cookbook (Reader’s Digest Edition)
    By: Zoe Coulson
    Published by: Hearst Books New York (1980)
    ISBN 0-87851=037-0

    Pan-fried Liver and Bacon

    1 8-ounce package bacon slices
    1 pound calves’ liver, sliced about 1/4 inch thick
    2 tablespoons all purpose- flour
    1/4 teaspoon salt
    4 lemon wedges (optional)
    chopped parsley for garnish

    1. In10-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; keep warm.
    Pour off all but 2 tablespoons fat from skillet

    2.Trim any membrane from edges of liver slices.
    On waxed paper, coat liver with flour.

    3.Over medium heat in hot fat, cook liver 4 minutes, turning once, until crisp and brown on outside, delicate pink inside.

    4.Sprinkle with salt; squeeze over a little lemon juice.
    Place liver and bacon on warm platter; garnish with parsley.

    Note from me: Eyeball half a pound out of a pound package of bacon

  4. Alexikakos

    Alexikakos said, about 3 years ago

    I can’t stand any kind of liver. As a friend of mine says, “They’re FILTERS!!!”

  5. afficionado  U L M

    afficionado U L M said, about 3 years ago


    LIVER Yuk

  6. olddog1

    olddog1 said, about 3 years ago


    I think you mean kidneys. They filter the blood. The liver provides bile for digestion and regulates blood chemicals. (Very simplified).

  7. $$i9

    $$i9 said, about 3 years ago

    I’ve heard that livers are the garbage cans of bodies; i.e., that’s where the toxins wind up, the ones not excreted.

  8. djc928

    djc928 said, about 3 years ago

    Here in the US, lamb fries are testicles. They’ve been used on several of the cooking competition shows to throw the chefs off their game. Yum, yum!

  9. EarlP2

    EarlP2 said, about 3 years ago


    Similar to my old favorite recipe. I marinate the liver in red wine vinegar, skip the lemon juice.

  10. Linguist

    Linguist said, about 3 years ago

    I once had a German Shepherd who came close to suffering an untimely death at the hands on my roommate. My dog had learned open the fridge and discovered a 2 lb. pate the roomie had spent hours making for a party. The dog was considerate and only ate about half of it !
    I had an airtight alibi, so we knew who the culprit was, laying there fat, not-so-dumb, happy and guilty.
    He got a little more pate when roomie sliced away the obvious teeth marks, and served the remainder as planned. Dog and I kept quiet.

  11. oldman2015

    oldman2015 said, about 3 years ago

    do French fries come with that?

  12. 1MadHat

    1MadHat GoComics PRO Member said, about 3 years ago


    1 – 10-1/2" cast iron skillet
    3/4 fill with chopped onion
    add about 2 tbsp cooking oil
    cook until caramelized , about 1/2" thick layer
    add 2 oz. beer
    gently place liver on onions
    cover and cook on slow heat
    until liver is just pink inside, turning once
    place liver on plate & cover with onions

  13. Tigerchik32

    Tigerchik32 said, about 3 years ago

    This conversation is making me turn more and more vegetarian.

  14. curmudgeon68

    curmudgeon68 said, about 3 years ago

    Followed by haggis!

  15. Linguist

    Linguist said, about 3 years ago

    As a kid , I’d stave before I’d eat liver. But in the service, I developed a taste for it. Hell, in the service, you’d eat anything that weren’t rations.
    There was a great little bar & grill restaurant in Manchester, Connecticut that did a Friday night special on liver and onions ( with bacon of course ). It was the best liver I ever had. It was always cooked to perfection. Of course the fact that it was smothered in fried onions and bacon helped.

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