Every now and then, someone will complain to me about their comment being shunted to “moderation.” The implication is, I am punishing them for some unknown affront. This is never the case. True, posts with certain words—use your imagination—automatically will be held for moderation, but this is seldom the problem with the rare posts that do, for unknown reasons, get sidetracked. I just dumped the moderation queue. There were only 65 comments that had accumulated over months and months. Not too bad, I’d say, but I will try to do a better job staying on top of the comments that, for whatever reason, wind up in moderation. If it happens to you, don’t take it personally. As I’ve said, I almost never nix a post for any reason.
226 responses to “Coffee Fiend”
http://cheezburger.com/8976349952
Good morning. Taking Trigger to shop and calling doctor.
I do not feel like driving 25 miles.
Happy New Year, everybody!
If someone who just drove 6000 miles and seemed to enjoy every mile does not feel like driving 25 miles now, that someone is very likely on the ferry to Crudtown.
Get yourself treated, Jackie, and pencil in “Get well” as this week’s entire schedule.
Shanah tovah, Sidburns.
Shanah tovah, Sideburns.
I must have known a Sid Burns at some point. 🙂
The Village values you, Jerry. Stop in when you can; do what you have to do.
Happy New Year back atcha, Sideburns!
Jackie, fingers crossed doc can see you today.
Today’s real-time strip: it just dawned on me that in almost 31 years of wedded bliss, my husband and I have never put away each other’s clothes. I think we do have an idea what each drawer contains, however.
Mark, I just posted a picture on FB that Jackie and sundry others will like, but I can’t get a link to post here. Any chance you could help? Or any other guru who sees this and is on FB? Thanks.
I bet this is it: https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/14494868_1838852692993412_1626508593576513902_n.jpg?oh=c691f0e55346dbb5849c70f7e4dec154&oe=58AC0585
Here’s a work in progress by LLee: https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/14485150_1341129539261353_601245638646554310_n.jpg?oh=9a2e40af358b6c4d956ba58e180bb07b&oe=586FDC1D
HAHA!! That’s it indeed, Mark. Thanks! Whaddya think, Jackie?
Oohh. Nice, Llee.
Jackie held for 30 minutes and nurse did not come on line nor has she called. I came home and collapsed in bed. Trying again but Kyle just told me the clinic on corner has reopened under new management. Next block from my house. While I was gone.
Got up and drank Diet Coke and ate raw carrots with yogurt dip to supplement diabetic chocolate drink and Banana I had for breakfast. Definitely have a bug, may it be a small and easily swatted one. Dickens is so upset he moved to my chest with his head about an inch below my chin, straight posture, like a red fur pelt!
I love Llees nasturtium. I won’t go see her until I am better but I love her and her home town.
About the Scotch on the Rocks, make mine a double!
Yes! Jackie has appointment at 10 a.m with her female no nonsense primary physician in morning. I respect her so much I drive about 90 miles each way. Fact she had opening is miracle.
Good that you can see your real primary, instead of a Doc-in-the-box. Good luck, Jackie. Hey, with Dickens you don’t need a heating pad.
Report on chicken fried steak. I had noticed that my little town grocer where I buy meat no longer had any steaks labeled chicken fried on meat display. Did I mention I have not made any in some time? Discussing with female butcher who has been there forever, she said people seemed to no longer buy them.
Sweet little lady listening in happened to be Mama J, the other half of Papa J’s long gone country restaurant who did awesome chicken fried and truly were legendary. So we discussed and she said they always used best grade of sirloin they could buy, thick cut, and pounded the heck out of it. I always joked you could tell how good and fresh made the CF steak was by the sounds coming from kitchen of whapping by cook.
I had already decided sirloin but that confirmed it with a credible informant.
Ever tried one of these, JM?
https://www.amazon.com/Lasting-Charm-Meat-Tenderizer-Professional/dp/B017IN805S/ref=pd_lpo_79_tr_t_3?ie=UTF8&psc=1&refRID=VYDQCM4DBKFM2977BZ1F
No, Ghost, I have not. I have a couple of heavy metal meat mallets for whacking meat on wooden chopping boards. And I believe I have a torture implement that rolls in circles and has sharp needle like teeth..
And when all else fails you go to the traditional method used by Southern women for centuries, a saucer turned on edge and brought down smartly on meat.
Will not quote the late, great Paula Dean, often risquĂ©, from what she once said on Emeril’s show while cooking chicken fried something.
Since zip am lying on bed feeling bad I decided to research chicken fried steak which has I always thought originated in Texas. Mexico has a similar meat called Milan Esa and I thought Cowboys and cooks made chicken fried from that method.
Turns out Oklahoma claims the invention up in Henrietta, Oklahoma, a town to the northwest of me just off I-40. There is another claim, a Tulsa restaurant who had been making breaded steak on grill and accidently dropped one in deep fryer, a method they retained. About 19r0s.
CF Steak is part of official Oklahoma meal voted on by legislature and adopted. The first mentions were found in 1950s culinary references and first claims to serve it from restaurants in 1940s.
My older informant said almost all restaurants use round steak run through machines but what set theirs apart was the hand cut and hand beaten sirloin, not obtained from food service trucks frozen and prebreaded.
Oklahoma State Meal http://vintage-retro.tumblr.com/post/22262104971/1962-1963-world-famous-kilgore-college-rangerettes
Jackie: Whatever, it didn’t come through. That ‘URL’ gives us an enormous ‘URL’ = several lines of gibberish. Peace,
Google says: Your search – http://vintage-retro.tumblr.com/post/22262104971/1962-1963-world-famous-kilgore-college … – did not match any documents.
Suggestions:
•Make sure all words are spelled correctly.
•Try different keywords.
•Try more general keywords.
I just can’t seem to link things correctly. The official Oklahoma meal is enormous!
Have been reading up on chicken fried steak. Texas does claim to have invented it, as I remembered after living there so long. Wikipedia says Oklahoma, Texas says Texas.
In my opinion a lot depends on ingredients and butter, bacon fat. Good frying oil, fresh cracked pepper and good cream are all essential for both frying, gravy, mashed potatoes. I like roasted garlic in the mashed potatoes but butter and cream can’t be scrimp ed on.
Green beans are great side but this is a meal where steak should hang off plate, leaving no room for sides. Cobbler of some variety is a must but can be any flavor.
Shocked no opinions on an issue of this magnitude!