Yes, a little more “Harvey.” Harvey the giant dust bunny has been featured twice in Arlo & Janis, and this strip was his very first appearance, in 1991. Don’t worry: I’m not going to put you through the entire series that followed, which lasted a week. I might, if I get around to it, post highlights from it over the weekend. I think a few of the gags were pretty good. I’ve always had fun with the “Harvey” idea, and I’m sure I’ve shown you this one on the Web before. Also over the weekend, I’m going to try to find some of that material we talked about earlier, the older stuff no one has seen since it appeared in newspapers. You wouldn’t believe how much a box of old cartoons can weigh!
Not More Harvey!
By Jimmy Johnson
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210 responses to “Not More Harvey!”
I’m slightly late. Jackie, Thanks for the memories. I was in Tiger Stadium with my Daddy, who was as big an LSU fan as I am an Auburn Fan when Billy Cannon made his famous run. I played high school football against Billy and knew him. My prayers are with you and your husband at this trying time. As for oysters, my favorite is Bienville, but, I do like them raw. That’s about the only thing I’ll eat raw except for veggies. I did some meat inspection as a LA dept of Ag employee. Blessings on everyone.
Second submission. I am also praying for that young man who plays for Ole Miss. Football is such aviolent sport but, I must confess, I love the college brand. A couple of friends and I are travelling Eastto see Auburn this Saturday. We do that often. Pax vobiscum.
You people are making me homesick. One of things I miss most about NYC [also Naples, FL, the OR coast, Providence, etc.], is real seafood. I’ve not tried all the ways you can do oysters, but have liked all the ways I’ve tried them, and clams, too. In fact, I think I’ve not run into any seafood, vert. or invert., that I don’t like.
I think I’ve mentioned that, when wife, family, and I spent 8 weeks on the OR coast, whenever we were in our rented house [i.e., not at one of OR’s many state park or forest, or US forest campgrounds, every other supper was seafood, except for our older son, then 6, who is deathly allergic to fish.
“. . . he is a college professor and writes like one.” Hmm. How does one write? Back when Windows gave you not only word count but also Flesch-Kincaid grade level, my columns for the local daily routinely got scores 10th grade or less. This prof writes simple English, much under the influence of Strunk & White. Copy edits that way, too. There are ways to check the F.K. score of your writing now, but I don’t know them.
Back when I still gave parties for people who loved to eat and loved oysters I used to do a great oysters trio that were served in big silver chafing dishes and eaten on toast points. One was Rockefeller because I can visually see the green color and one was a creamy beige color. I cannot for the life of me remember what color the third one was!
I am going to have to research my own recipes after all these years! I used to make these for all buffet style parties and they took about two quarts of oysters each, so six quarts. I wonder what six quarts of oysters would cost up here in Oklahoma today?
And where would I find anyone who’d scoff up that many oysters in Oklahoma? You can’t even buy fried ones up here any more.
Love, Jackie
Sorry, “. . . US forest campgrounds]” My most common goof, failure to close ( or [.
Jackie: You have a tough row to hoe. You two are in my thoughts and prayers. Peace, emb
OK, the green oysters were obviously Rockefeller and the beige ones were obviously Bienville. Now I will wonder all night what the third ones were! I somehow am remembering a red/orange color?
This was back in day when we hung out with chefs, restaurant and wine shop owners, lots of amateur cooks/chefs who all loved to eat. I would have done some serious oysters in those days. That and fact we lived in New Orleans and on Galveston Bay back then, so lots of seafood at hand.
Gosh, I miss those days too.
Love, Jackie
My favorite way of cooking with clams at home is to make pasta puttanesca, substituting a can of smoked baby clams (with the oil and juice) for the anchovies. I call it Clams Puttanesca, and figure that it’s quite a reasonable variation because the sauce is believed to be based on whatever somebody had on hand that night, and I’m much more likely to have the clams than the anchovies. It’s also a good excuse for me to take out the stick blender to keep it from being too rustic. (As all good foodies know, rustic is a code-word for “sloppy.”)
Jackie, a 2-2-2 mixed baked oyster plate almost always includes Rockefellow (the green) and Bienville (the beige, made with a white wine-cream sauce), but the third can vary depending on the specialty of the house. Antoine’s (and what can one say bad about Antoine’s) 2-2-2 platter has Bienville, Rockefeller, and Thermidor (the red, made with bacon and tomato sauce), which may be what you remember.
Jackie, for grilled, I’m partial to Acme Oyster House. (And no, Wile E. Coyote will not be there.) They have other locations if you don’t want to brave the Quarter, and I understand they have recently opened a Gulf Shores location on the Redneck Riviera (I’ve not been there yet), in case y’all make it that far over.
Since I remembered the red and the bacon, you probably solved that mystery too, Ghost. Mind you we are talking last time I had that kind of money or guests was about 25 years ago!
Somewhere among our mementoes is an antique original menu from Antoine’s given to us by Antoine’s back in the 1970’s but dating back to 1800’s, if we haven’t misplaced it permanently. Needless to say, prices were VERY low!
I used to take myself fairly serious as a cook. However, if I served goose livers, Mike had it for lunch. If I served hot dogs, ditto. I used to have a great cartoon about what wines went with hot dogs.
There is a large possum eating the cats’ kibble outside my desk window. Good, I thought someone had killed them all.
Love, Jackie
Puttanesca sounds good! I have never liked anchovies that much.
Clam sauce is always a good choice in my opinion.
I miss really good Italian food too. Now I am depressing myself!
What does Oklahoma do really well except some of the chicken fried steaks and some of the catfish? Fried and battered.
Good night. Cats want food! And I have it in a sack in kitchen.
Love, Jackie
Hey all, coming out of the woodwork again I guess. I posted here last spring (and early summer maybe?) for a while then quit coming due to what I took to be a rude comment aimed at me by Lillyblack. I vowed never to post again, then got busy with work and travel after that.
But I did check in here periodically for the A&J and started reading some comments again (emb, my kids and I caught OF on webcam at just the right moment because of one of your posts!) My two cents, worth more like half a cent: I kept marveling at the tolerance shown here for some of her more bizarre or unbelievable posts, but thought maybe I was just not getting the full story due to the sporadic nature of my stopovers. I’ve just caught up on all the latest, though, and I am in awe of the equanimity with which this Village has handled the whole thing. Bravo.
“Some cause happiness wherever they go; others whenever they go.” – Oscar Wilde
Hi, DellaMae. I remember you. Welcome back.
Jackie, according to ever-helpful Wikipedia, Oklahoma designated an official state meal In 1988 consisting of fried okra, squash, cornbread, barbecue pork, biscuits, sausage and gravy, grits, corn, strawberries, chicken fried steak, pecan pie, and black-eyed peas.
My question is, how long do Oklahomans typically take off work for lunch? And is an afternoon siesta the Oklahoma official state event?
A very nice letter, DellaMae. You are right, the people here are intelligent and good-hearted. I enjoy it ever so much — such a variety of interests and opinions! Glad to see you back — a warm welcome!
In Louisiana the “official state meat pie” is the Natchitoches meat pie. Somehow, I’m thinking it didn’t have too much competition for that title. And probably the same for the “official state donut” being the beignet. Ah, beignets and café au lait at Café du Monde…I can taste them now.
In Massachusetts, the “official state pie” is the Boston cream pie, and the “official state donut” is the Boston cream donut. Sounds like nepotism to me. 🙂
Charlotte, this slipped my mind until now, but I have to confess – I was the “anonymous” a couple weeks back who wrote a post to you here on the anniversary of your husband’s death. Sorry to be so incognito. I realized too late that my name had been erased from the little box. I meant to come back and claim it, then forgot. 😉
Ghost, I’ve had many lovely times at Café du Monde, getting powdered sugar all over my clothes and drinking cafe au lait. Love that chicory coffee.
Best po-boys are in a slightly rundown (better in recent years) neighborhood of NOLA at a place called Domalise’s.
sideburns & anyone else: Some 40 years back, near Melbourne FL, I was introduced to the art of clamming in the Indian River, if one had the fortitude to wade a third of a mile through 6′ water known to be inhabited by various sharks. Near what began as a spoil bank island was a wonderful colony of clams, mostly of 4″ to 6″ size. My MBH managed to find a recipe involving mixing the cooked clam meat with spices and breadcrumbs, then restuffing the shells and re-baking until done. They were quite a dish. Do any of you happen to know of this dish, specifically, what its name may have been? For whatever reason, we didn’t have that dish very often; maybe it was nearer the time we moved away than I thought above.
In contrast, I have no use at all for oysters! Their dimethylsulfoxide-like taste turns me off. All the more for the rest of y’all….
Yeah, Domalise’s on Annunciation Street. It’s been there a long time, and diners on Yelp are still giving it very good ratings.
cxp, that sounds like a basic stuffed clam recipe. Often made with bread crumbsand chopped parsley, onion and bell pepper. Could the spices have been oregano, garlic and black pepper?
GR6: I doubt the bell pepper and garlic part, for they do not agree with my palate in most situations. However, the others you mentioned make me salivate!
Good morning Villagers……
Welcome back DellaMae…..I just love homecomings 🙂
Oysters…oysters….I love oysters on the half shell, have not had any since I left Corpus Christi some 28 years ago, at a place call The Black Diamond Oyster Bar.
I’m babysitting again this week…his name is Kyler, he’s a little cutie. He loves my husband’s chilie with peanut butter crackers…..he calls me “Dabbe” cute, heh?
Watched a DVR recording of “Urban Legends”….on NatGeo…interesting show of jungle animals coming into the cities. They showed a leopard walking into an open door of an apartment building and seizing the sleeping dog…I wanted to cry. Then they got started on red tail hawks in Central Park, then onto rats in the suburbs. Did you know that rats have sex at least 20 times a day? Wore me out, but what is scary is that one pair can create 15,000 descendents in one year. I hate rats.
Jackie, you are a strong woman, and you will stay strong through this….as I’ve said before, you and Mike are in my thoughts and prayers…..Amen
Indy Mindy….when I was head of housekeeping at a major hotel chain, there were times I felt salt in the stabbing wounds in my back, not to mention the twisting of the knife. You have my sympathy. I caught a runaway hen in the aisle the other morning and was holding, she felt at home in my arm….it almost felt like I was holding a cat she was so docile. No back stabbing here.
Got to leave early this morning…..going to VOTE. Polls open at 6 in the local fire station in this little community.
Ya’ll have a blessed day.
Gal 🙂 from Spent Hen
Important List
9. The greatest “shot in the arm”, Encouragement
Maybe I should hang out with you guys some time. I dislike the mere scent of 99.9% of water-grown food sources, much less the taste. Might lose a few unwelcome pounds. Foodie I am not. (Mind you, I love food, but just a very specific palate.)