I’m running a little late this morning. I have some things I’m doing and some things I should be doing, but I’ve been on a bit of a roll lately, with two consecutive posts. So, I thought I’d drop by another old A&J strip from 10 years ago. By the way, over at the Universal Uclick Web site Gocomics, A&J just surpassed 60,000 subscribers. That’s not bad! Thanks to all.
320 responses to ““What gives me away?””
Looks like he’s wearing his younger brother’s suit, doesn’t he? Or it shrank in the wash. And is that a phony set of military ribbons or a fancy hanky in his pocket?
Mine too. For me or anyone I might appear with in public.
Yes, Miss Charlotte cumin is ground seeds of cilentro. I dislike licorice and consequently dislike anise herb.
Mindy, I agree about the broccoli. And I hope you don’t have to make up the shortage yourself. I once worked for a company that forced me to work from 6am to midnight because the person scheduled to relieve me didn’t show and the office staff who should have come out flatly refused. I then took some unscheduled and unpaid time off and sent them a nice letter outlining what they would need to do for me to continue in my job. They didn’t answer, and when payday came the check for the last days I had worked didn’t show either, although I had turned in all the company equipment I had been issued. When I called to ask why, they were trying to stiff me for the cost of the expensive walkie-talkie one of their other top-notch employees lost while I was sitting at home. Finally had to threaten them with a lawyer to get paid. Don’t work as a security guard.
Cilantro (coriander) leaves and ground cumin seeds are both used in Mexican and TexMex dishes. Cilantro is an ingredient in salsa, which I love, and cumin is what gives refried beans their distinct flavor.
BTW, I didn’t quit over that single incident. It was just the final straw in a long list of broken promises and incompetent management and co-workers.
Fancy hankie, I think. Didn’t read the description but wouldn’t be surprised to learn the suit was from the Peewee Herman Spring Collection.
Lady Mindy, I never figured out why till dippers think they can away with it. That’s usually a pretty easy scam to detect and trace.
Mark – Not my shortage. I was +$18(and change) when I left.
Oh, and that check for mileage and expenses I’ll be getting? Goes towards my new water pump, timing belt, and interim rental. I didn’t want some extra money in the bank anyway. 🙁
Ghost – The REALLY good ones are really clever. Cross-ringing, short-ringing, fake refunds, “extra” lottery payouts – all fun stuff. My regional manager told a story today about an employee sitting on a milk crate and playing in his phone all night. He would only get up IF someone brought something up to the counter. Otherwise, it was help-yourself. A $10,000+ loss in ONE MONTH.
Mark:
Thanks for the tip!
No, cumin isn’t the seed of the cliantro plant; coriander is.
Actually, I believe cilantro and coriander are same plant (coriandrum sativum), “cilantro” simply being the Spanish name for the coriander leaves.
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India.
Broccoli is actually quite good, if not boiled until it’s a slimy green mess. Steamed and left slightly crisp, it’s great, either lightly seasoned or topped with a cheese sauce or hollandaise sauce. I learned from Asian cuisine that the texture of food is as important as its taste and appearance.
I love me some stir fry Broccoli Beef as well. The ginger/garlic/soy sauce trinity seems to work very well with it.
Also over the transom comes an InterWebNet ad from a company specializing in outdoor and expedition wear. The most provocative things their female models are normally pictured wearing are shapeless parkas and snowmobile suits. However, I now see that they also offer swimsuits, including some rather, ah, fetching bikinis. I don’t believe I’ve ever seen a reversal bikini bottom, print on one side and flesh-colored (although they call it “Pebble”) on the other. Interesting.
Broccoli is ok, except some stems are too fibrous. Prefer cauliflower. Not crazy / lima beans nor parsnips. Cilantro, used w/ restraint is fine. Beets are ok, but beet greens are better. ‘Harvard beets’ are awful. Had my most common steam veggie mélange [Thanks, moderator, for the accent ague] at supper: onion, cauliflower, sweet pepper, zucchini, canned diced tomatoes [these w/ ‘Italian’ spices], canned mushrooms. This makes 2 portions, other half to reheat Th. evening.
Cumin is a common ingredient in curry powder. Peace,
I like Tex-Mex food too. Wondered what gave the fresh salsa the different flavor and found it was the cilantro they put in it. All good. But can’t stand licorice or anise either. Being Southern, I love me some cooked greens. Best I ever had was at a company Christmas dinner. Home-baked ham, various greens, and all sorts of goodies. And that is where I found out that a little dab of red pepper sauce really made the greens good.
You’re welcome Rick. I forget who on here made the discovery that more than one link in a post would make it disappear, but I did remember that it would happen.
Hope everybody has a safe night as we are having another active weather event here. Thunder and lightning with heavy showers earlier.
Sorry, I was thinking or not thinking out in parking lot about herbs and spices.
The real trick to scrumptious greens is flash Sauté in olive oil and a small slice of unsalted butter with some coarse red pepper flakes tossed in to a green stir fry. Take out as soon as they wilt.
You can add some aged vinegar like balsamic too.
Remember some years ago when the foodies were putting balsamic vinegar in everything? I swear it was like liquid crack for yuppies. It is good in and with certain foods, though. (I may possibly have three or four bottles in my pantry.)
I need to make another pot of marinara sauce for the freezer. And chili. And pumpkin bisque.
My family all being aged Southern cooks started boiling the greens right after breakfast for dinner, threw in a giant half to cup of aged bacon grease out of coffee or lard can by stove along with large amounts of salt from the blue can with the little girl and whatever black pepper was in a square tin.
This was finished off on the plate with large amount of pepper sauce from garden peppers of unknown ethnicity drowned in Apple cider vinegar that never knew refrigeration. But did grow mold which they simply removed with a fork or spoon. And ate the peppers sometimes.
No one ever accused my ancestors of being foodies.
Good ideas here, lots of them! When things slow down in the Village, just mention food and messages come thick and fast. I looked carefully on Wikipedia, as you guys did, and the two plants in question are umbellifirous (this refers to the flower resembling Queen Anne’s Lace, or Wild Carrot.) They do appear to be closely related, but not exactly the same.
Dickens the Adventure Dog is a foodie however and prefers his aged cheddar to have no orange dies, be aged in a foreign country but will tolerate some American uncolored cheddars. He prefers dill havarti but is addicted to good brie and will chew into one enroute home from Walmart with the speed of light.
He is teaching the cats.
He will not touch a cheap hamburger with orange cheese from McDonalds. I drink a lot of unsweetened iced tea with lemon and it’s an easy source. He expects something too but only seems to like their new grilled chicken, chef designed. He will not touch a chicken nugget.
To paraphrase a line from an old cartoon: “That’s a right smart little ol’ dog, y’all.”
If you ever find an imported wedge of cheese called “five counties” or something like that, try it. It is an English creation where they layer 5 different cheeses and then slice it so you get some of all 5. Delicious.
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Oh, Jackie, my grandfather liked that kind of pepper sauce too. Kept the bottle sitting on the table filled with whole green peppers covered in vinegar. When the vinegar got low, he’d just add more. I don’t know how often he changed the peppers but I wouldn’t touch the stuff.
I wouldn’t touch the jars on my mama or grandmother’s tables either or the mayo, mustard, peanut butter, jellies, jams, pickles, catsup, syrup and other assorted condiments that never saw the inside of a fridge. They would grow molds and they’d scoop them off and go right on eating them.
It was often a challenge to find a space to put a plate amidst the chaos.
I bought a copy of the white trash cookbook for my depressed uncle to give him a chuckle and realized the recipes and photos were right out of my family scrapbooks.
By the way I bought a cookbook Ghost might consider giving for all appropriate occasions called The Breast Health Cookbook.
The best way to healthy breasts is to exercise them…or have them exercised for you. 😉
With greens (turnip, collard, mustard, etc.) I have to have that “pepper sauce”. I make my own, fresh cayenne peppers and a clove of garlic in the bottle, cover with heated-almost-to-boiling white vinegar, put a drop of olive oil on top, let cool, and cap.