I scanned this old Sunday this morning, just for you. I drew a lot bigger back then! It took two passes on my 11X17 flat-bed scanner to get it all. That is the very reason I began drawing smaller, shortly after this cartoon appeared in 1995. It was about that time I started scanning the daily cartoons and digitally transmitting them to my editors in New York. I started drawing smaller so I could scan a cartoon in one pass of the scanner. It was sometime later before I began transmitting the Sunday cartoons, because they simply were too big to transmit by dial-up modem. As it was, I remember it would take 12 to 15 minutes to transmit six daily cartoons. Now, it takes about three seconds.
Forward to the Past
By Jimmy Johnson
Recent Posts
Ghost of Christmas Past
This holiday Arlo & Janis comic strip from 2022 is similar in concept to the new strip that ran yesterday. I thought the latter ...
Spearhead
I have produced a number of comic strips related to Veteran’s Day. Especially in latter years, I have tried to emphasize the universal experience ...
Dark Passage
Remember: it’s that weekend. The return to standard time can be a bit of a shock in the late afternoon, but I rather enjoy ...
What’s old is old, again
You don’t have to be a rocket scientist to build a web site, but there are similarities. Everything needs to be just right, or ...
Back to the ol’ drawing board
I don’t have a lot of time this morning. I wasn’t going to post anything, but I’m tired of looking at that old photograph ...
Thursday’s Child
On Sunday, I teased you with the suggestion there are more changes coming here. There are. They will appear soon, and I think you’ll ...
314 responses to “Forward to the Past”
Jackie, The Man In My Life continues his beefiverous existence and hasn’t had a gouty attack since then, seven or eight months ago? And he drinks wine and Scotch like a fish. Beans are his downfall. Note, though, he takes 300 mg of Allopurinol a day.
I love Mary Lou in the last panel of today’so strip. Forgot to mention that earlier.
Drink water, with or without limes/lemon, drink unsweetened iced tea thinned down to stained water with a ton of lemons, drinks Diet Coke. Nothing else, no juices, nada.
I actually shoot for 240 fluid oz. per day. Instruction from cardiologist was “if you are awake, I want liquid in your hands and you drinking it.” Meaning above choices.
He told me if necessary to move my office into the bathroom!
Love, Jackie
Heh, I just read that to my doctor (AKA The Boss Of My Life) , and she glared at me and just said, “No booze before eight o’clock. And I am coming upstairs to inspect your bathroom.” Guess where I am going now? 😛
Dad drank almost no EOH, lotsa water, some whole milk [’30s-’40s], didn’t take in many of the no-nos mentioned, but developed a large bladder stone. When the VA hospital took it out [’40?], said it was large as a light bulb. Knowing him, I’d guess a Chr. tree bulb. But removal improved his bad temper some.
Sardines? I do two cans/wk. of water-packed ‘lightly smoked’ sardines on toast [typically M & F breakfasts], occasional spinach in one form or another, rare other smoked fish, little beef, bacon, or sausage, maybe 3-4 brats a year, occasional eggs, 3-4 good beers a week, qt. of skim milk a day, 2-3 mugs hot tea / day, 2 decaf, occ. real coffee, 7-9 serv. fruit or veggie / day, about 40 g. total fat-all sources, keep a fat log. No known k. or b. stones.
Glad Jerry saw OF while I was in la-la land.
Old Faithful Geyser is predicted to erupt at 4:52 pm ± 10 minutes Mountain Time [5:52 CDT].
http://www.nps.gov/features/yell/webcam/oldFaithfulStreaming.html
ok, I need help. Susie, what is “liming”? And anyone else, what is purines? At first I misread it and thought “purina? the pet food?”
Jimmy, you make me laugh every day- thank you!
I think Susie meant limping….
Yeah, I meant limping. Stupid autocorrect thought that was right and I didn’t notice till I hit “Submit.” Naturally.
Purines are nitrogenous compounds found in many organic materials. Purines and pyrimidines make up the two groups of nitrogenous bases, including the two groups of nucleotide bases. Two of the four deoxyribonucleotides and two of the four ribonucleotides, the respective building-blocks of DNA and RNA (adenine and Guanine), are purines.
Stones? The Stones? I like’m. Always have. Speaking of stones I have a problem with stones in the salivary glands. I had to have a gland removed several years ago and I haven’t had too much trouble until this week. Under the chin, both sides are swollen and tender. I hope that I don’t get a total blockage. When that happens you get the worse case of the mumps in seconds and have to wait a few minutes for it to go away.
The sun is still shining in mountain time and you have about a 10 minute wait.
It’s blowing it’s top.
its,sorry.
Last of the day, possibly pink / sunset illumination. 08:28 pm CDT [0818-0838]
http://www.nps.gov/features/yell/webcam/oldFaithfulStreaming.html
Jerry: Welcome to the Apostrophe Police. It’s been lonely here. emb
Just back from great bar-b-que feast with family where mom ate fried catfish, daughter ate brisket, Mike ate a rib and I ate a half order of burnt ends and brought rest home for his lunch. Love those burnt ends, which I believe at this one comes from their prime rib exteriors. Maybe brisket? But big chunks and tender.
Grandson slept thru it all in his mom’s arms until deserts arrived.
She said she’d bet $5 he’d wake up for cobbler and ice cream. It was actually the chocolate cream pie with meringue that got him.
His head popped up like a marionette!
Mike watching OU play, as in Oklahoma! I am going to order some really good bearded iris deals and go to sleep with cats and a dog.
Love, Jackie
Sleep well, Jackie. “Burned ends,” eh? Never saw them on the menu anywhere. Must be a house special or maybe restaurant insiders jargon. Anyway, the bar is open so I thought I’d look in on y’all before my laptop gets turned off.
Technically, the term is “burnt ends” and yes, they are often served in some good smoking and bar-b-que joints. Calvin Trillin used to write about them back in the 70’s before we became such joint chasers ourselves. In some they use the ends of ribs with bone in them, which is how I have usually eaten them. Kansas City does a lot of burnt ends up there.
Anyway, he was a great food writer and the idea of burnt ends intrigued me, so when I got out of Texas I started looking for them. A lot of people (me included) think they are best part of the Q.
I will see if I can find a link about them and post here.
Love, Jackie
http://en.wikipedia.org/wiki/Burnt_ends I hope will take you to an explanation of burnt ends.
My restaurant tonight (Runts in Muskogee, home of Okie from Muskogee fame) does the best burnt ends I have ever had, they are so tender and delectable I thought they were cutting off parts of prime rib but I guess brisket. I actually don’t much like brisket.
Burnt ends are considered prime eating, like filet mignon of bar-b-que.
Love, Jackie
This is a great blog called “The Meatwave” which explains all about burnt ends, Calvin Trillin (food writer for the New Yorker) and the article he wrote back in 1970’s about Arthur Bryant’s burnt ends in KC.
http://meatwave.com/blog/barbecue-brisket-burnt-ends-recipe
The Food Network’s Bobby Flay cooked a version of this recipe on FN but photos don’t look all that good on his.
Since 1970 when I began chasing burnt ends I have eaten them out of pork, pork rib scraps, beef. I love the beef ones like I had tonight but they are all good.
Any other Q fans out there? Besides Arlo, of course, whose grilling and smoking and barbequing I love. I bet he’s eaten burnt ends, they do them in Alabama and north Mississippi too.
I am going to bed now!
Love, Jackie
This is a great blog called “The Meatwave” which explains all about burnt ends, Calvin Trillin (food writer for the New Yorker) and the article he wrote back in 1970’s about Arthur Bryant’s burnt ends in KC.
http://meatwave.com/blog/barbecue-brisket-burnt-ends-recipe
The Food Network’s Bobby Flay cooked a version of this recipe on FN but photos don’t look all that good on his.
Since 1970 when I began chasing burnt ends I have eaten them out of pork, pork rib scraps, beef. I love the beef ones like I had tonight but they are all good.
Any other Q fans out there? Besides Arlo, of course, whose grilling and smoking and barbequing I love. I bet he’s eaten burnt ends, they do them in Alabama and north Mississippi too.
I am going to bed now!
Love, Jackie
This is a great blog called “The Meatwave” which explains all about burnt ends, Calvin Trillin (food writer for the New Yorker) and the article he wrote back in 1970’s about Arthur Bryant’s burnt ends in KC.
http://meatwave.com/blog/barbecue-brisket-burnt-ends-recipe
The Food Network’s Bobby Flay cooked a version of this recipe on FN but photos don’t look all that good on his.
Since 1970 when I began chasing burnt ends I have eaten them out of pork, pork rib scraps, beef. I love the beef ones like I had tonight but they are all good.
Any other Q fans out there? Besides Arlo, of course, whose grilling and smoking and barbequing I love. I bet he’s eaten burnt ends, they do them in Alabama and north Mississippi too.
I am going to bed now!
Love, Jackie
This is a great blog called “The Meatwave” which explains all about burnt ends, Calvin Trillin (food writer for the New Yorker) and the article he wrote back in 1970’s about Arthur Bryant’s burnt ends in KC.
http://meatwave.com/blog/barbecue-brisket-burnt-ends-recipe
The Food Network’s Bobby Flay cooked a version of this recipe on FN but photos don’t look all that good on his.
Since 1970 when I began chasing burnt ends I have eaten them out of pork, pork rib scraps, beef. I love the beef ones like I had tonight but they are all good.
Any other Q fans out there? Besides Arlo, of course, whose grilling and smoking and barbequing I love. I bet he’s eaten burnt ends, they do them in Alabama and north Mississippi too.
I am going to bed now!
Love, Jackie
This is a great blog called “The Meatwave” which explains all about burnt ends, Calvin Trillin (food writer for the New Yorker) and the article he wrote back in 1970’s about Arthur Bryant’s burnt ends in KC.
http://meatwave.com/blog/barbecue-brisket-burnt-ends-recipe
The Food Network’s Bobby Flay cooked a version of this recipe on FN but photos don’t look all that good on his.
Since 1970 when I began chasing burnt ends I have eaten them out of pork, pork rib scraps, beef. I love the beef ones like I had tonight but they are all good.
Any other Q fans out there? Besides Arlo, of course, whose grilling and smoking and barbequing I love. I bet he’s eaten burnt ends, they do them in Alabama and north Mississippi too.
I am going to bed now!
Love, Jackie
This is a great blog called “The Meatwave” which explains all about burnt ends, Calvin Trillin (food writer for the New Yorker) and the article he wrote back in 1970’s about Arthur Bryant’s burnt ends in KC.
http://meatwave.com/blog/barbecue-brisket-burnt-ends-recipe
The Food Network’s Bobby Flay cooked a version of this recipe on FN but photos don’t look all that good on his.
Since 1970 when I began chasing burnt ends I have eaten them out of pork, pork rib scraps, beef. I love the beef ones like I had tonight but they are all good.
Any other Q fans out there? Besides Arlo, of course, whose grilling and smoking and barbequing I love. I bet he’s eaten burnt ends, they do them in Alabama and north Mississippi too.
I am going to bed now!
Love, Jackie