Today’s encore A&J (“Encore,” that sounds good, doesn’t it?) is from 2003. We finally received some rain this week and are expecting more over the weekend. It would appear November finally has arrived.
Lost & Fondue
By Jimmy Johnson
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142 responses to “Lost & Fondue”
This is the Harmony Project Tulsa and I challenge your heart not to melt at these adorable children playing violins and cellos. These are no prodigy munchkins, just ordinary kids given a chance to play music.
https://youtu.be/bbk5H9cEgZo
This is the restaurant at the Gilcrease Museum where I will be next Saturday to hear the Tulsa Symphony again. If you do not know about museum restaurants, they tend to be very good and very innovative and rather modest in price for the quality of the food. I try to eat at every museum I visit for that reason. The revenues help support the museums, the city of Tulsa and the University of Tulsa share ownership of the museum and the restaurant.
Gilcrease was donated by Thomas Gilcrease, a Tulsa oilman. It is a world class museum. They have one of the largest collections of Thomas Moran in world, as largest collection of native American art and artifacts.
https://gilcrease.org/restaurant/menu/
Oscar Wilde, “All of us are lying in the gutter but some of us are looking at the stars.”
In regards to Arlo in today’s current cartoon.
Jackie: Intriguing menu, and you are right about some museum restaurants. Mpls. Inst. of Arts has been good; likely still is, but it’s under new mgt. Bemidji, of course, is too small for such, but our art spaces are downtown, nr. a variety of good cafes and a decent Chinese restaurant [closed Sundays, and some of the others may also be.] Dunn Bros. is open all days, and has a Cubano sandwich special Wed.
Great astro strip. Now, please send some clear night skies.
Peace,
Today’s TIP BlogSpot:
http://thatispriceless.blogspot.com/
Scandinavians have a somber rep., the Melancholy Dane and such, or Ibsen’s various plays. Finland has a very different language from the other three, but has among the shortest days in winter, which can make one morose. Simberg fits nicely.
Lovely place in summer; we spent a week in Turku, Helsinki, visited model community Tapiola. Fun.
Peace,
Jimmy, today’s strip reminds me “It is better to light one candle than curse the darkness.” I’m looking forward to the clear night skies of winter, too, emb.
sand, lots of wisdom in those old sayings. Guess that’s why they’ve stuck around. 😉
sideburns, I’ll have to check out Brown’s recipe. Thanks!
Good morning. Already behind! Trying to multi task.
Well, A&J survived the Boston Globe comics purge! Two of my favorites-GONE! And they brought back Zippy. What a waste 🙂
It is hard to believe that someone else that follows Jimmy J is from Tahlequah also.
On this day in 1933, the 21st Amendment to the US Constitution was repealed. Anyone planning to have a drink to celebrate that?
Not from Tahlequah, live in Eufaula for 22 years but go to Tahlequah a couple times a month or more. I love Tahlequah. I am from Louisiana and Texas.
Ghost, thank you. I have a bottle of wine chilling in fridge I can toast with. Made in Oklahoma. I don’t think they observed Prohibition up here.
Ghost, are you doing ok? I worry about you, needlessly I am sure, Ghost.
Have you been doing anything you can share here? Me, I am cleaning kitchen, doing laundry, getting ready to clean floors and clean house with intent of putting up a tree, decorations and baking.
My helpers say I spoil them. Tony said if he has to get a real job he’s going to ask where the pasta is? I made bow ties with meat, mushrooms, olives, artichokes tomato sauce today.
Wish someone else would talk about what they are cooking.
Jackie,
I finished some venison, pork, & beef summer sausage this morning. It was smoked in pecan for about 8 hours. The venison is the primary ingredient, but I include pork for the fat and chili ground beef for some texture.
Also made fajita-tortilla soup for lunch. It was comprised of small cubes of fajita marinated skirt steak, sweet yellow onion (Texas 1015), beef stock, diced tomatoes, ground chili powder, cumin, smoked paprika, salt, and a generous dash of habanero pepper sauce. Other veggies in the soup included sweet corn, baby butter-beans, carrots, celery, a few green beans and English peas. I served it (to myself) with white corn tortilla chips and grated Monterey jack, queso quesadilla, cheddar and asadero cheeses (mix).
As to fondue, my family does a full 3-course fondue at least twice a year. Typically we do two cheese pots, one cheddar-based and one Swiss based. Both generally use a gluten-free beer and gluten-free bread since my older son-in-law has a substantial gluten intolerance. The main course is Fondue bourguignonne (fried!) and we usually have tenderloin, chicken breast, and shrimp. Also normally do mushrooms and a few other veggies. (sometimes with a gf tempura batter). We have several sauces, but always have a Green-Goddess like dip that is a favorite.
Desert is frequently a white chocolate and milk chocolate mix. Strawberries, bananas, raspberries, gf angel food, and gf Rice-Krispy treats are normally the base for the chocolate. Dried apricots are also interesting. We also sometimes do a white chocolate and caramel mix that is reminiscent of Bananas Foster.
Both daughters have fondue sets with multiple pots, liners, and appropriate hot plates for introducing the concept to their friends. So far, we’ve never found anyone that doesn’t enjoy and evening of food and conversation.
Is that enough food talk. 😀
Yes, thank you David. Now I want to come visit your family. So far all the Village I have met loves to cook and/or eat.
That venison sausage sounds fantastic.
You just stimulated my taste buds, salivation and imagination!
Come on yall, let’s cook!
I agree on the venison sausage – and all the rest. We could put on a really good progressive dinner if only the distance between courses/locations were a little more convenient.
For those of you not inclined or equipped to make your own venison sausage, here in the Deep South there is no shortage of places that will turn the deer you shot into that wonderfully succulent product. For those of you not inclined or equipped to shoot your own deer, here in the Deep South it’s awfully easy to find a friend who will shoot one for you.
Note to David in Austin: There can never be too much food talk. 😀
Yay, food!
Weather, not so much. Only an inch or two on ground now, lots of bare spots. Icy coat on front walk sublimed during partly cloudy day, temp 2 or 3 below 32. But the honeymoon is over: 4″-7″ on the way, high winds, blizzard warning in the Red River [of the North] Valley. That Siberian cold cell is heading twd. us. Am guessing it w/b a white Christmas.
Likely will not toast Repeal. Had a beer w/ supper last night.
Peace,
Jackie, I’m doing OK; I’m just involved in my normal end-of-year tying up of loose ends. Add to that the detritus of sad tidings (including the personal ones) left behind by 2016, and it’s not a particularly good time for me. But I’m a survivor, and I will be OK.
Non deficere.
Ghost… ???hugs???
Well… that didn’t work! The symbols were supposed to be cute little hearts. That will teach me!
Ahh, sausage. My favorite is wild boar sausage, served with pickled red cabbage and a cold unfiltered beer.
Had our first snow yesterday, some 6 or 7 or 8 inches in my part of northern IL. The firm I hired back at the start of September [after bouts with hurting back and hip and falling in the tub], DID show up within 45 minutes of the ending of the flurries. Yay! The MBH was as relieved as I, if not more so.
Cannot claim to be a cook, though I would not starve even if living alone. While the fare would not qualify as “gourmet”, it would suffice. Perhaps, someday, I’ll get to sample venison sausage or boar sausage. Recently, I did have two bowls of venison chili, but the difference noted seemed totally in texture rather than taste. Hmmm. Do taste buds suffer with age?
It’s the thought that counts, Gal. Thanks.
Galliglo: “Galligio”? Changed your name, eh?
Making stuffed sweet peppers, red, yellow, orange and green filled with ground beef and pork sausage, rice, cheese, lots of herbs. But for lunch for speed I will make homemade bacon cheese burgers. With good large seeded buns. I am a great employer, feed people well and am usually still in pajamas until lunch. They are used to me, plus I don’t look nearly as bad as Walmart People.
Funny I thought same thing about a progressive dinner. I used to love those, going from host to host. Started laughing at memory of the Swan Lake desserts.