Scenes from the Morgue

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Here’s something you’ve never seen before. Few have. I produced these vignettes in 1997, why I can no longer remember. I am pretty sure that whatever the reason, they were never used. One of my favorite files (using that word very loosely!) contains such art; there isn’t as much as you might imagine. I’ve never been the kind of compulsive sketcher that most cartoonists seem to be. I’ve always taken that as a sign I missed my calling, as a sign I am not a born cartoonist. Please! I’m not saying I’m not good at it. I think I’ve done rather well. However, it has never come easy, and it can seem suspiciously like work at times, albeit not very strenuous work. Now, where was I going with all this? Well, if I remember, I’ll get back to it tomorrow.

105 responses to “Scenes from the Morgue”

  1. Hmmmm… the one on the left has the NEA copy write…. Both are really good, but my favorite is the one on the right. The detail is amazing.

  2. Not quite sure why Arlo looks so apprehensive in the first one, considering what he’s doing.

    Yeah, right…this cartooning gig of yours could dry up and blow away any day now. I suppose you could always go back to being a newspaper reporter. Oh, wait. A study published by Forbes earlier this year shows that “newspaper reporter” is currently rated as the second worst job in the US. Right after “lumberjack”.

  3. Yes, thank you for sharing these. I would not say that it is a sign at all. Some people who are not talented at all sketch and doodle all of the time. I think that for them it is more of a nervous habit. I think that we would love to see some of the stuff that you crumble up and throw away. I know a few artists that just file those away and re-visit them later.

  4. GR6, thanks for the insights on lumber jacking. I need to find a retirement career. Had thought of taking the Acme School’s lumber jack course. What’s third up on that list?

  5. Those two cartoons would both make excellent t-shirt designs. I love both and they are SO well drawn, animation is superb.

    Mark, that side of island is best side. Sea Life Park and the staff were incredible. Lindberg was alive then and Mike came home, said he’d been talking to Charles L. (he was on the board) and I said what in the world were you talking about? He replied, puupuu sticks, he was eating some I was cooking on the outdoor grill. That was such a great job, Mike loved it but I told him he was being paid in sunshine.

    The beach there and the bay were so unbelievable. The guy who did all the daily sterilization of the kitchen was a devoted surfer and periodically he’d have to get in the water. Mike would tell him to go grab his board and take a surfing break.

    Now people know why we/I love the restaurant arcs and the beach arcs in A and J. Mike, me, our girls have all been doing the stuff Jimmy writes and draws all our lives. He knows his subject matter and it is all true to life.

    And he knows his gardening and Janis’ cleaning obsession, gardening obsession.

    The big singles today are just so right!

    Love, Jackie

  6. “Yum! Pairs well with rabbit!” Meg will fit right in when they move to Gai Paree.

    Who remembers the TV series “Dave’s World” from about 20 years ago, a fictionalized version of Dave Barry’s life? One episode had them hosting a cute young exchange student from France who volunteered to prepare French cuisine for them one evening. After they greatly enjoyed a slow-cooker stew she had cooked, they realized the main ingredient was their younger son’s pet rabbit that she had innocently found in the hutch in the backyard. (As she explained, in France the rabbits kept out back in hutches are usually NOT pets.)

    Wanting a replacement for little Willie’s missing rabbit before he realized it was gone, they went to a pet store to buy one, but the clerk refused to sell it to them when he realized from her accent that the student was French. “I know what they do with rabbits there!” he told them.

    They returned home to find Willie had discovered his pet was gone. “Daddy, did he run away?” Willie asked plaintively.

    “I’m sure that he tried,” Dave replied sadly.

  7. Good afternoon, Villagers. Long, sad case this morning. Don’t worry, I am not going to talk about it. Had a great run in the nice cool morning. I am puzzled by Gene’s garden in The Dark Side cartoon. I have had kale that I liked; lettuce, I love; cabbage is not on our menu as The Man In My Life can’t digest it, but why would anybody raise turnips?

  8. Turnips are delicious, Lily, raw or cooked. My favorite way to cook them I got from New York Times cookbook (I think) which is thinly sliced, sautéed lightly in butter and olive oil mix, liberally sprinkled with fresh ground coarse pepper. I don’t salt much of anything.

    Consider them a giant radish. Which they are probably!

    Love, Jackie

    Turnips to me mean turnip greens! They’re great with pepper sauce; I made a batch this year from Habaneros I grew. It should be aged enough by now. To be used sparingly! — JJ

  9. Naturally, I love Dave Barry and remember “Dave’s World” but not that episode. My aunt did a similar thing with her grandson’s pet rabbit, which they served for dinner. He realized they were eating his rabbit, think he had agreed to do so. He plaintively said “I wish we hadn’t eaten Fluffy.”

    His mom is a vegetarian, life long, but his grandparents aren’t/weren’t, nor any of children. In fact, they hunt quite a bit and eat their kills.

    Didn’t Dave play himself?

    Love, Jackie

  10. Hm, well, I’ll look into it. I do the shopping this week so I’ll buy one and play with it. *blush* I was at a fancy French restaurant once and one of the sides they served was turnip puree, I din’t even taste it!

  11. Totally wrong, Dave was played by Harry Anderson from “Night Court” which I also loved. I am getting senile.

    I think DB did several cameo appearances on the show. — JJ

  12. Turnip greens are excellent also, they do not have to be boiled to death for 9 hours like my mom’s version. Fast sauté, with olive oil and butter, some fresh red pepper flakes is how I like them and maybe some balsamic vinegar sprinkled on.

    I leave the stems, do a coarse chop and eat them all.

    Another favorite I used to do was chopped, sautéed in EVOO like what’s her face and mixed with a heavy amount of crisp bacon and sautéed onion (small amounts onion) and all of this encased in butter based pie crust, little “hand pies” folded over and baked crisp and hot. Works good with mustard greens too. Great party appetizers.

    Love, Jackie

  13. From my comment on today’s Fox Trot to somebody who said “The Dr.’s eyes look like Bill is channeling Picasso”: The difference between Bill Amend and Picasso is that Bill Amend can’t draw but does and Picasso could draw but wouldn’t.

  14. Confession time, my garden is full of turnip greens, both the traditional purple tops and the Seven tops which don’t do roots. I keep trying the black Russian ones and the white Russian ones without much success. Also mustards of all persuasions, tendergreens, kale, Swiss chard, spinach, lots of leafy green stuff.

    I have leftover turnip greens and turnip roots with enough bacon to count as a meat but I added some Cajun sausage to kick it up.

    Love, Jackie

  15. Wowsers, I am really proud of myself. I went to That Is Priceless and said to myself immediately, “Botticelli,” even though I have never seen that particular work before. I saved it, though it’s not the “Primavera,” what is?

  16. We accidently wound up with many, many rabbits while in college, so we talked to our friend from Haiti who was in the same school with us about his miniscule budget, and our abundance of rabbits. The deal was take all but our son’s favorite, we won’t eat any rabbit, we don’t want to see them in any stage of prep, and they are all yours. He was very happy to accept the deal as a way of treating his wife, and 4 sons to something special. He brought by a large bucket, and a very sharp knife, carried the rabbits into a nearby field and prepped them all in one shot. No rabbit for me thank you, they were too close to being pets.

  17. I remember an episode of Dave’s world in which he encountered the real Dave Barry while shopping for an air conditioner… I think they ended up in a fight over the last remaining one! If that’s not true, then like GR6, I am also losing my memory.

  18. Yep, turnip greens, slow cooked and seasoned with bacon or fatback (sorry, Lily), and served with vinegar-based “pepper sauce”. (I make my own, from white vinegar and fresh cayenne peppers.)

    Why, Ah done hear’d that some o’ them there Yankee stores sell the danged turnip roots and throw away the tops! ‘Magine that!*

    Although in fairness, I must add that I have prepared an excellent Creamy Turnip and Paprika Soup, the recipe for which I obtained from someone in Idaho. Also, halved turnip roots are a delicious substitute for potatoes in a slow-cooker pot roast. Or as an addition to potatoes.

    *True story that, told to me by a Lutheran minister who had pastored up in Wisconsin or Minnesota or one of those cold states, whose Southern-born wife was hungry for turnip greens and had gone hunting for some. The tops had been discarded and were piled on the ground out back of a country store, and the store owner told her to help herself to all she wanted. And looked at her very strangely when she offered to pay for them.

  19. Wild rabbit is much different then tame rabbit. If cooked together in the same pot it looks like white meat and dark meat chicken. I much prefer the wild rabbit, not due to any objection to eating tame ones but the flavor is much better. It is like veal raised at home vs what you buy in the store.

  20. I won’t touch turnips, collards, mustard but, strangely, I have learned to like spinach. Re the two vintage panels they seem to be an exercise in detail, similar to what da Vinci used to do. The details are wonderful but it is also great to see what you can do with just a hint of a line or expression. Classic or impressionistic? JJ can do it all. OK, did I earn my autographed shirt?

  21. Now here I am in the middle of the United States, almost geographic middle, and I cooked turnips and turnip greens, separately and together to feed my rock crew (the stones, not the group) Anyway, some had never eaten either form.

    I love to use bacon, fat back, leftover ham, anything to flavor stuff with, greens, green beans, onion, tad of sugar. I often roast root vegetables, sweet potatoes, turnips, carrots, onions, parsnips (but those are hard to come by sometimes) I find the cooking up here to often be bland.

    The cornbread cooked for us was so bad, no one would eat it, southerner nor Yankees! We ended up throwing it away. I hope I don’t get credited with that one!

    Some of my cooking qualifies as “soul food” for obvious reasons. No one in my family owned a cook book nor a measuring implement. “Honey, just put a handful of salt in that………” which is imprecise to put it mildly!

    Love, Jackie

  22. “a handful of salt in that” Yikes-a-dilly! My ticker would just get up and leave for anything smaller than a 5 gallon soup pot that contained “a handful of salt”. But I’m one of those rare creatures that believes salt should be used with extreme care, only of necessity, and always in moderation.

    I also really like the two classic panels. Front and back on a t-shirt, you say? Sold, I say!

  23. When the USAF was teaching me how to fire an M-16 (well, teaching me how to field strip and clean it; I already knew how to fire a rifle), at one point the TI asked the class if anyone hunted rabbits. Several of us raised our hands, and he pointed to the nearest recruit and asked what he used to hunt them. “A twenty gauge, Sergeant,” the airman replied.

    “A shotgun? A SHOTGUN?” the TI said, incredulously. “Don’t you know what a .22 rifle is for?”

  24. Being a lousy hunter, even back when I practiced it, I’ve rarely eaten wild rabbit. We did hutch-raise rabbits in my youth, mostly for the dinner table. There was one rabbit that, somehow, ended up living in the house with us for several months. Made a pretty good pet, actually. Was litter-box trained, would go play in the yard, knew where fresh vegetables were kept in the house, and liked to cuddle on laps. His only real annoying trait was waking every day at dawn and running through the house 2-3 times, waking everyone and inviting them to greet the day.

  25. You put turnips in soups, she asked disingenuously? Seriously, why would you put turnips *and* potatoes in soup (or pot roast). I know The Man In My Life won’t put potatoes in pot roast as he says they harden on reheating. James Bear’s recipe (in American Cookery) calls for turnips insead of potatoes. Could this be the reason? Do they not get hard on reheating? Inquiring minds want to know, as reheated pot roast is a favorite late night meal of mine.

    PS, I eat cooked spinach or greens either one with at least a TBSP of vinegar. Other wise I can’t stand ’em. Bitter. But the vinegar takes that away, instantaneously.

  26. Yes, turnips are excellent addition to pot roasts and soups. They remain soft, absorb the goodness of the meat and gravy. They also puree very beautifully and smoothly, half and half with potatoes and heavy cream. Or alone, whipped and smooth.

    By the way, after I left the cotton fields I learned to cook everything, including French, Italian and a lot of other ethnic cuisine. I love it all, Caribbean, South American countries, doesn’t matter. My main prejudices against food involve raw fish or similar flavors, strong raw onions or raw garlic, things that over power everything else. Which gets some hot and curried stuff too, nothing gets thru but hot or mouth burning sensation!

    Pot roasts can also use sweet potatoes which do not get hard upon reheating, absorb flavors beautifully, parsnips, carrots, rutabagas, celery, onions, mushrooms. I am no purist!

    Ghost, garden helper and mama are hauling in the green beans by the bushels. I was afraid of that! I may have to make my grand mama’s green beans in a jar, I don’t do frozen!

    Love, Jackie Monies

  27. Okay, I am putting a turnip in my next pot roast. But no sweet potatoes, gross! Carrots are sweet enough for me. I used four carrots in my last pot roast and the sauce was too sweet. Though it got eaten. I made the potatoes on the side, as both The Man In My Life and James Beard recommend

  28. I have noticed the potatoes in pot roast are a bit firmer as leftovers, but not what I would describe as “hard”. Lily, as a recommendation, I’d choose turnips the size of new potatoes, or a bit larger, and slice them in two.

    My sweet potatoes get roasted in a slow-cooker and eaten from the skins while hot, with a soupçon of butter and brown sugar, and a dash or two of cinnamon. And Munchkin, what is this “too sweet” of which you speak?

    Ah, Jackie, fresh green beans in quart jars…what was in my Grandmother’s basement right next to her jars of canned tomatoes, a quart of which I’d give most anything for now.

  29. If anyone is interested (or even if you’re not)…

    Ghost’s Creamy Turnip with Paprika Soup

    2 tablespoons olive oil
    1 ½ pounds peeled turnip bulbs, not the leafy tops, cut into 1-inch chunks
    1 large onion, cut into large dice
    1 tablespoon butter
    1 pinch sugar
    3 large garlic cloves, thickly sliced
    2 teaspoons paprika
    1 teaspoon dried thyme leaves
    1/8 teaspoon cayenne pepper
    3 cups chicken broth, homemade or from a carton or can
    1 ½ cups half-and-half (or whole milk)
    Salt and freshly ground pepper, to taste

    1.Heat oil over medium-high heat in a large, deep sauté pan until shimmering.
    2.Add turnips, then onion; sauté, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
    3.Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
    4.Add paprika, thyme and cayenne pepper; continue to sauté until fragrant, 30 seconds to 1 minute longer.
    5.Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
    6.Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To ‘clean’ the canister, pour in a little half-and-half; blend briefly, then add to the soup.)
    7.Return to pan (or a soup pot); add enough half-and-half so the mixture is soup-like. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, and serve.

  30. Ghost, in my circle, “sweet” and “beef” do not compute. Maybe my reaction to sweet potatoes was founded by my relatives who insisted on putting gooey, syrupy, covered with marshmallows sweet potatoes on my plate at Thanksgiving and Christmas. I hated that they took up space for stuff I did like, such as corn bread, broccoli, and turkey. (my family was divided between dressing lovers and haters, like me. So the dressing-makers saved a pan of corn bread just for us. I ate it with butter and giblet gravy). I can hear it now: “Oh, Susie honey, don’t you want some of Murr’s special dressing?” “No thank you” “But you love my dressing” *Susie-pout* “I know you do. Here, let me spoon you some” “Murr, I hate dressing.” Laughter among the aunts. “Margaret, she has always hated your dressing. Remember when we caught her trying to feed it to the goldfish?” etc.

  31. The handful of salt was my poor aunt who never did learn how to cook. My mother told her that apparently as a teen when she was trying to learn how and the story continues to be repeated for about 75 years. She does not now nor ever did consider it funny.

    Lily, I do not eat sweet potatoes with disgusting marshmallow topping either. I have been known to do a praline topping with pecans and brown sugar, however. I think that one was James Beard’s as well. I do like James Beard and his cookbooks.

    I got the tip of dipping a raw sweet potato in melted bacon fat and baking until it caramelizes from a restaurant in Vicksburg. I know you will find that one disgusting as well! Canola oil was what I had been using to keep skins moist and edible.

    I have been on a low sodium diet lo these 35 years, so I can’t stand salty stuff at all. It is not palatable to me.

    You should see these beautiful green beans we are picking through. I believe some of the purples and some of the blue lake and other pole beans are 8-10 inches long and perfect.

    Love, Jackie

  32. “Dressing” (or “stuffing”, if you prefer) spans such a wide variety of cornbread-based concoctions that I couldn’t flatly say either “I love dressing” or “I hate dressing”. The former would apply to my Mom’s dressing, and to my best friend’s mom’s dressing, but to few of the other varieties.

  33. Pot roast cooked with carrots and potatoes was a favorite. Any leftover potatoes were served in different ways, but a favorite was when Grandma would slice and skillet fry them. The absorbed roasting juices sort of caramelized. 🙂

  34. Yeah, they are fine the first day, but after that, they are not so good. I have notice redskinned potatoes stand up to that treatment longer. Your Granny is welcome to the task of fishing the potatoes out of the rest of the veggies, though. Us, we just put a saucepan on with as many potatoes as there are diners plus one for The Boy of My Life, AKA The Bottomless Pit

  35. Hi, Villagers–and JJ! Remember JJ said a while back that he might be going to comment here more one of these days? Well, that’s twice today….

  36. GR, that sounds like a tasty soup – I just might try it. I love soup any time of the year, but have never tried turnip soup. I love rutabagas, cooked along with a few potatoes and cornmeal dumplings. It is like soup since we always eat it with the pot “likker”.

  37. Good night all. I am leaving the green beans and big chunk of ham for Mike to put away tonight. I am beat to a frazzle. The left overs go to my stone masons and gardener tomorrow who is doubling as a boat washer for Mike to get boats cleaned up.

    I have to say that the stone ditch and walls impressed our boaters, especially the professional water garden installer from Dallas who wanted to know if he was available to travel. Also my chicken farmer friend who knows how long I have been trying to get this done. He asked if I had gotten the Corps of Engineers to install it for me? I said no, divine providence had delivered a North Carolina stone mason to me. He wanted to know who designed it? I said me and the mason.

    So now I have two friends who would like to borrow him if he will travel!

    Y’all keep on cookin’, I am done!

    Love, Jackie

  38. Granny C. put your cornmeal dumpling recipe here please. I have always wanted a good recipe for those, you are in Carolinas, right?
    They only do biscuit style dumplings in Delta where I am from but those are light, fluffy clouds, redolent of chicken stock fat and all that heavy cream I pour in to finish them.

    Love, Jackie

  39. G’nite, Jackie. Sleep well.

    Despite some predictions of gloom and doom on The Dark Side yesterday, it does not appear (at least, yet) that whatever Meg retrieved from the mail box was a harbinger of TEOTWAWKI. I prefer to think that it was Jimmy’s effort to show us how much a cartoon totally lacking speech can actually say. And to me it spoke volumes about the relationship that Gene and Meg have developed.

    I’m not saying it’s true in this case, but I have known men who fell in love with the child and then married the mom.

    Debbe 😉 How’s your finger, hon?

    Miz Charlotte, you’ve been quiet.

  40. Lilyblack, some potatoes are best when baked, such as Idaho and Russet. Others, such as the white and red rose potatoes are best when boiled. You’ll probably have much better luck with your stews or pot roasts if you don’t use bakers. (My mother was a great cook, but this is one lesson she never learned; she always used bakers for everything.)

  41. There are always rutabagas at Lutheran church lutefisk suppers here. Rutabagas taste > turnips > turnips do. I love ’em, and put gravy from the Swedish meatballs on mashed bagas and pass on the potatoes. Some who hate lutefisk come anyway, for the company and also the meatballs. First local LF. supper was last Th., next is day after tomorrow. Same synod, but this one’s a big church in town, with two full-house services each Sun. Both $15 / adult ticket, all-you-can-eat, but I rarely do seconds. Another, also ELCA, will prob do theirs after TG. Also a large church, +/- new bldg., s. of town. Also, rounds of lefse, a thin potato bread.

  42. Well, Jackie, it’s not much of a recipe. First, you need to find a bag of stone ground white corn meal (I use medium ground) because I don’t know if any other kind would work. There are several companies that sell it here in NC. Basically, you pour some corn meal in a bowl, add some salt and pepper, and then pour on enough water (while working the water in with your hand) until it reaches the consistency of a not too soggy mud pie. It needs to be patted into flat rounds (think mud pie again) no larger than the palm of your hand. Be sure they are plenty moist all the way through, if too dry, they may disintegrate. You can use them in just about any boiled meal – beef stew, green beans, collards. They absorb the flavor of the pot “likker” and add substance to a pot of vegetables. You generally put them in towards the end of the cooking time, after the other food is about done, and there has to be enough liquid in the pot that the dumplings will be submerged. I’ve never timed it, but I would allow about 20 minutes for them to cook and don’t boil them too hard or they make break up before they cook.

  43. Good morning Villagers…

    Tis a brisk morning here….

    GR 😉 Finger is still be held together with strips. Dr.’s office gave me some others to put on, but these have not come off yet.

    Lily, can I take them off and put on the new ones?

    OK…going to have pot roast for this weekend. Ya’ll made me hungry.

    Babysat a two year old last night…thank the Lord he fell asleep at 8, and I went to bed not too long afterwards. He does like to be read to. So, we did some reading and he rode the tricycle around, well he tried using the peddles, so he pushed it around with his little toes. Cute.

    ya’ll have a blessed day.

  44. I survived the trip from Indiana to Atlanta, Georgia. My awesome friend bought us tickets to the Paul McCartney concert. She and I go back to college days, and we were up half the night, catching up. Now, we are trying to convince ourselves to do something interesting instead of sleeping the day away. Later!

  45. Granny Carol, I suspected as much- it is similar to hot water cornbread, which my grandmother was excellent at. No recipe, it is all done visually and by touch!

    Hot water cornbread is like a giant cornmeal flat patty that is fried on a well aged iron (heavy iron) flat griddle and flipped like flapjacks, crispy on outsides and moist and gooey on inside. Eaten hot it is like crisp ambrosia. Still good cold.

    Well, grandmother who raised me wasn’t that good at this, it was my step grandmother, who also fried the best chicken I ever ate.
    She had lived in a log cabin with no stove, cooked in fireplace most of her life. Kept the cleanest house you ever saw, obsessive but she was pretty old when she got one, so she treasured it! My step dad and uncle moved parents to town and a house in 1950’s.

    Far move, it was about 120 miles from hill country to the Delta, a million miles in traditions and customs.

    By the way, I love regional cooking but lutfish (spelling?) is one of the items I draw the line at! Rest of it, I would love.

    Love, Jackie

  46. Granny Carol, I forgot to say my maiden name is actually Hodgson. The famous Hodgson Mill products are actually done by a distant cousin whom I do not know but have eaten their grains and meals forever.

    The Shawnee Mills products are also my favorites now, Ghost.

    My family used to grind a lot of their own grains, my great grandfather and grandfather had their own grist mills and did stone ground meals for the farm workers and family, didn’t sell it.
    Unfortunately this had ended by my lifetime, along with the syrup production from sorghum grains, although apparently they did cane syrups also, used mules to power.

    I keep saying the family loaded themselves and all their kith and kin into wagons right after the American Revolution, headed west from the Piedmont and stopped in Louisiana hills about 1800 where they felt at home apparently. It is a pocket of little Carolinas in customs and traditions.

    Love, Jackie

  47. Good morning, Villagers. Great run this morning, surgery and hospital rounds went well. We are back in The Office Is My Life in plenty of time, which puts the Front Office Girlz in a good mood, for a change 😀
    Jackie, I don’t know how to bake and don’t really want to learn. I will admit an occasional twinge to learn how to bake bread, though. My family pretty much used Aunt Jemima and Jiffy mix.

  48. Oh, and my aunt assures me that our family migrated from Prussia to East Texas in the 1840s following the failure of the Revolution of 1848 in Germany, and here we still are. Not much in the way of cooking traditions except for potato pancakes, which I only indulge in during family reunions. Butter and applesauce, no syrup

  49. jackie, oh yeah. sorghum syrup beats the watery corn syrup types hands down. i always liked the buckwheat pancakes too, but nobody makes them anymore. more flavor and more filling than the standard type.

    on todays strip, my mom worked for a while in my elementary school lunchroom. workers got to take leftovers home so we had hand-me-down food but didnt mind. this was in the ’60’s when they were allowed to cook for taste and not just to a federal chart of allowed foods.

  50. TIP shows “Cleopatra Testing Poisons On Condemned Prisoners” by Alexandre Cabanel. That is on the cover of our copy of “The October Horse” with the prisoners cropped out. Silly me, I thought it had been painted for that book.

  51. I’ve seen the lineage of our surname traced back to Germany and hence, via England, to America in pre-Revolutionary days. (One direct ancestor served as a soldier in the Revolutionary War, so I guess I could be a member of the Sons of the Revolution). I guess you’d say we are pretty well Americanized by now.

  52. Dressing, thank you, not stuffing. Stuffing is EVIL! (Thank you, Alton Brown.)

    My late mother in law cooked collard greens with ham hocks for dinner every New Year’s Day, and they were delicious! Now that she’s gone I won’t get any more collards because she and I were the only ones that ate them. sigh…

    I do occasionally make a roasted vegetable dish with potatoes, carrots, onions or leeks, beets, turnips, and portobello mushrooms for covered-dish get togethers that is very popular.

    eMb, I lived in Sioux Falls South Dakota for two years in another lifetime, and managed to miss lutefisk completely. When I asked about it the family I lived with only said it was awful and no-one should ever eat it. I have since come to the conclusion that it was not the fault of the lutefisk, but that the lady who cooked was just a poor cook.

    Granny Carol, thanks for the dumpling recipe! One of our favorite meals here is chicken and dumplings, for which I use a standard biscuit recipe. The difference is, some days I make rolled dumplings, and others I make drop dumplings. I’ve never tried cornmeal dumplings, though. I’ll bet they’d be really good in chili!

    My favorite mashed potato recipe (recipe? for mashed potatoes? HA!) includes russets, red creamers, and Yukon golds along with lots of butter and cream. Yum!

  53. No mashed potatoes ever served here. Closest we come is “Shook Potatoes,” thin-skinned red potatoes boiled an hour, drained, shaken vigorously, and then apply butter, salt and pepper. The Boy In My Life likes them so well he cooks them for snacks

  54. Poor Meg. I wonder she’s going to feel about eating hand-me-down Galettes and Crepes, Quenelle de Brochet, Cassoulet, Bouillabaisse, and Choucroute Garnie?

  55. We often cooked potatoes at supper time, the evening meal many of you would call dinner. Anyway, if the occasion was special we’d have mashed potatoes, but a regular family meal they would just be boiled, and everyone was expected to mash them up on their plate, with their fork. Usually there would be something to go on top of them, like stew with gravy, or creamed chicken. Or we could just put butter on them. When our son’s girlfriend (now wife) stayed for supper she thought this mashing with a fork was awfully peculiar; her family had more formal customs and *always* fixed mashed potatoes if they were serving them.

    Ghost, thanks for asking. I look at this page faithfully every day but seldom have anything to add to the conversation!

    About turnip greens, I looked up Bok Choy once on Wikipedia because I wondered what the heck it is really. Well, it’s turnip greens! You can read it yourselves if you want. This Asian variety is grown for the leaves and not the root. I plan to cook some but haven’t yet. This discussion is sure giving me a push in the direction of turnips!

  56. Buckwheat pancakes are still made at some breakfast chains. We go to such places rarely but I do order them now and then. The Bruce’s yam folks make an excellent sweet potato pancake mix which is what we usually use when making pancakes at home. I used to have to buy it at Kroger when I was visiting in-laws in Georgia but saw it recently at a Fresh Market in central Florida.

  57. You can still buy grains like buckwheat at Whole Foods and I imagine Fresh Market and other natural foods stores. My problem with buckwheat is it will turn rancid, so I have to store it in freezer or fridge. I used to make a lot of pancakes with Whole Foods multigrain mix which is really good for you. Bruces does a good sweet potato pancake mix, I agree.

    But all whole wheat and other flours has same problem, rancidity if not refrigerated. Or used up quickly.

    I didn’t mention the wooden mortar and pestle, grinding stump, I have from an ancestor. It is a big chunk of tree and the grains were put into it and ground by hand with another big chunk of tree.

    Love, Jackie

  58. The frisbee one would be a good t-shirt, assuming it was colored, or otherwise adjusted so the highlight in Janis’s hair doesn’t look like an angry eyebrow.

  59. I’m more of a waffle guy than a pancake person. I formally purchased a brand-name Belgium waffle mix, but it also had to be refrigerated after opening. So I just substituted regular SR flour, with some sugar and vanilla extract, and I like the resulting waffles even better.

  60. Loon is a waffle girl, chocolate or red velvet please. Yours truly prefers corn beef hash and eggs. We had lunch today at a great fish house. Loon had the catfish, while I did an oyster poboy and gumbo.

  61. Just printed out menu from restaurant in Port Aransas, TX where next boat festival is. Man oh man, what an awesome menu! And they have only nine tables for entire dining room! Our bunch would fill it for sure!

  62. Forgot to say, this might be the bistro that Mary Lou and Gene end up opening, because I read the history of this one and it sure sounds like the plot from A and J! Google “Shells” in Port Aransas, TX and read menu.

  63. My nomination for the snobbiest thing I have ever seen on Facebook: WWD: “By now guests know what to expect at the annual Veuve Clicquot Polo Classic – majestic thoroughbreds, top-notch party production, vintage-inspired glamour, and, given the sponsor, endless reserves of Champagne.” 😛

    Oh, an obligatory “Fish, ew!” I will eat shrimp, crayfish, lobster, crab, and even oysters, but anything from class Osteicthies is inedible to me 😛

  64. Ghost, I can see that if I ever visited you – per impossible – I would never gain any weight. People are always trying to sneak fish in on me, Last time it was fried catfish and they told me it was chicken. I said, “Ew, where do you get your chicken, this tastes like spiderweb!” 😛 I did have grillades and grits one time in New Orleans. It was okay, but I thought that rice would have been better

  65. Food discussions make me hungry! I use Blue Ribbon corn meal or Abbitt’s corn meal, depending upon which grocery store I am near. Jackie, I am quite familiar with Hodgson’s Mill products as they offer quite a few gluten free products. How neat that you are related to them! We have celiac disease in our family and I cook everything gluten fee. It has been a challenge but I am pretty satisfied with the flour blend I use now. Unfortunately, biscuits are the one item that can not be replicated in a satisfactory manner. I do miss making homemade buttermilk biscuits.

  66. I’ve been working lately on “consciously uncoupling” from beef, although I don’t actually consume a lot of it now. And when I do, it’s usually more of a side note, as in stir-fry dish (a little beef and a lot of veggies). Consequently, I’ve been looking for ways to increase my use of chicken as a protein source.

    One of the few good things about having to carry my Mom for so many treatments recently was that I got to look at a lot of waiting room Family Circle-type magazines, which were chock-full of recipes. Several recipes for chicken casseroles and chicken soups got photographed by my smart phone and were later transcribed at home for my personal use. (I hope that doesn’t violate some copyright thingy. Notice I said that the phone photographed them, not that I did.) I think that I’ll be preparing “Chicken and White Bean Soup” tomorrow.

  67. If you haven’t tried chicken and white bean chili, you should. It uses canned green chiles usually, not jalapenos, so it is fairly mild and high in fiber as well. Granny Carol, I often go gluten free, as I seem to have some sort of intermittent celiac problems too. Anyway, the gluten free products from Hodgson’s Mill are among the most reasonable and better ones I think.

    Isn’t it funny what you can learn from genealogy? I often wondered about the Hodgson Mill as I grew up and I knew no one else except the author with that name. I now know my ancestor who began most Hodgson’s in America came over long before the American Revolution as an orphan (orphaned on ship by parents dying) and was raised by a Quaker family in Philadelphia. His descendants populated America with thousands of Hodgsons but the Carolinas were chock full of them!

    Ghost, I find the women’s magazines to have remarkably healthier recipes now than they once did. No more,” melt two sticks of butter and sauté a half lb. of bacon before pouring in a cup of heavy cream.” I made that up, of course. They’d have whipped in a cup of flour and a pint of sour cream to make the bacon sauce!

    I still like boneless chicken breasts sliced into sort of giant butterfly shape and then pound the heck out of them to make them thin. They sauté up fast, stay tender and they can be the basis for almost anything you can think up to pour over them, wrap in them, pile onto them, glaze them. And fast!

    Good night, I am still so tired and have to pack in morning.

    Love, Jackie

  68. That seems to definitely be an ‘angry’ eyebrow in the Frisbee drawing, not a highlighted part of Janis’s hair. Compare the edge of her hair in the ‘lift’ drawing. A thin touch of whiteout at the eyebrow’s outer tip would help. It is often useful in pen and ink drawings to have the outline of a structure stop a touch short of something it’s behind, to emphasize that it is behind the other. Used that in some skull profiles I published, to emphasize that the mandible passed behind the zygomatic arch. I don’t have an example handy in online form to show you.

  69. i would like to think that eyebrow is intent, not angry. she is focused on that frisbee. wonder what expression arlo would have when he finishes falling backwards with janis landing on top of him. look at his feet and you can see it coming.

  70. We eat beef at least four times a week and care nothing for gluten, as both The Boss of My Life and The Man In My Life pooh-pooh the whole thing. Also we don’t worry about butter, cream, etc, since we are pretty low-carb and nobody but The Man In My Life is overweight, and he doesn’t give a darn. Which is fine with me, I don’t mind eating chicken but I hate to cook it. Or, more accurately, I hate to take it out of its more-or-less noisome containers and transfer it to cooking pans. I could happily eat beef five times a week with pork the rest of the time, which by a strange coincidence I am making tomorrow, Italian Pork Loin.

  71. The Chicken and White Bean Soup recipe has cumin, chopped onion, minced garlic and diced green chilies along with some other stuff, so I’m guessing it’s kind of a re-purposed “white chili” recipe. Calls for dice boneless, skinless chicken thighs, and the kicker is it also calls for light Alfredo sauce. Kinda curious as to how it will turn out.

  72. Good morning Villagers…

    Indy Mindy…I am so jealous, do you read me, so jealous. Paul McCartney live…what a ride! I have on cassette one of their live performances….with Linda. I treasure it. They did play studio versions, it was definitely live….lucky lady, you are.

    Had to take strips of wound…still doesn’t look good, replaced them…..Dr.’s office said it would take about a month to heal…arrrgghhhhh.

    Husband cooks here and is dang good at it and I am .

    Corp (the cute young gentleman) came in to weigh our 28 week old hens. They are up to 3.23 pounds and putting out 191 (average) cases a day so that’s 191 X 360 eggs!!! And I’m still packing with a bad finger….one improvises though.

    Paul McCartney, live, I envy you Indy Mindy…….

    ya’ll have a blessed day………


  73. Good morning, Villagers. Indy Mindy, nice!

    Debbe, you can put the strips on as often as necessary, the doc was right, it will have to close “by secondary intention,” now. Which as we tell the patients means “it has to heal from the bottom, not the top”. And, yeah, wait for it, “it’ll be healed in about six weeks”. 😀

    Great run this morning, rounds went well, we are back in the office on time, everybody is happy except The Billing Clerk In My Life who is having Man Trouble. Again.

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