Shoe by Gary Brookins and Susie MacNelly

Shoe

Comments (10) (Please sign in to comment)

  1. dragonmaster77

    dragonmaster77 said, 6 months ago

    Ouch.

  2. Jo Clear (aka: Grasshopper)

    Jo Clear (aka: Grasshopper) said, 6 months ago

    You’ve had so many Shoe, it is just ’ Same Ol, Same Ol ’….

  3. westny77

    westny77 said, 6 months ago

    Are those two guys wearing the same shirt?

  4. Alexikakos

    Alexikakos said, 6 months ago



    From: Sunset Cook Book of Breads
    Edited by: Susan Warton
                     Kandace Esplund Reeves
    First Printing November 1977
    Library of Congress No. 77-72513

    Basic Bagels

    To paraphrase a bit of history in the recipe’s preamble:

    Legend says bagels are of Viennese origin and were initially called “beugals.” They were said to have been shaped like the stirrups of the Polish Prince John Soviesky, who rescued Vienna from the invading Turks.

    2 packages active dry yeast
    2 cups warm water (about 110°)
    3 tablespoons sugar
    3 teaspoons salt
    5 1/2 to 6 cups all-purpose flour, unsifted
    3 quarts water with 1 tablespoon sugar (extra to above)
    Cornmeal
    1 egg yolk beaten with 1 tablespoon water

    In a large bowl, dissolve yeast in water.
    Stir in sugar and salt; gradually mix in 4 cups of the flour.
    Beat well to make a smooth batter.
    Mix in about 1 1/4 cups more flour to make a stiff dough.
    Turn dough out onto a floured board and knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking—dough should be firmer than for most other yeast breads.
    Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 40 minutes).
    Punch dough down; knead briefly on a lightly floured board to release air, then divide into 18 equal pieces.
    To shape, knead each piece, forming it into a smooth ball.
    Holding ball with both hands, poke your thumbs through center.
    With one thumb in the hole, work around perimeter, shaping bagel like a doughnut, 2 1/2 to3 inches across.
    Place shaped bagels on a lightly floured board, cover lightly, and let stand in a warm place for 20 minutes.
    Bring water-sugar mixture to boiling in a 4 or 5-quart pan; adjust heat to keep it boiling gently.
    Lightly grease a baking sheet and sprinkle with cornmeal.
    Gently lift one bagel at a time and drop into water; boil about 5 or 6 at a time, turning often for 5 minutes.
    Lift out with a slotted spatula, drain briefly on a towel, and place on baking sheet.
    Brush bagels with egg yolk mixture.
    Bake in 400° oven for about 25 to 30 minutes or until well browned and crusty.
    Cool on a rack. Makes 18 bagels.

    Notes from me:

    Temperatures are Farenheit.
    A U.S. quart is 946 ml. for cooking purposes.
    A package of dry yeast is 2 1/4 teaspoons.

  5. neverenoughgold

    neverenoughgold GoComics PRO Member said, 6 months ago

    Nothing like a visit to your “friendly neighborhood bar”! I might just head out there after lunch.
    .
    Wait! I might head out there FOR lunch…

  6. EarlP2

    EarlP2 said, 6 months ago

    @westny77

    I think the colorist thought Cosmo and Fred were the same bird/guy.

  7. HectorGonzalez

    HectorGonzalez said, 6 months ago

    It makes me appreciate my first (and only) divorce all the more that it only cost $400 and a few hours off work.

  8. dzw3030

    dzw3030 said, 6 months ago

    All of my close friends are married, or were. I took heed and stayed single. If I wanted to give advice or spoil a kid, they were always there for me.

  9. ORMouseworks

    ORMouseworks said, 6 months ago

    Should have stayed married…just maintain two households, its cheaper that way! ;)

  10. wiatr

    wiatr GoComics PRO Member said, 6 months ago

    @Alexikakos

    I think you meant “Jan Sobieski.” He has a descendant in Hollywood – Leelee Sobieski.

  11. Refresh Comments.