Yes, More Harvey!

Buy the new book, "Beaucoup Arlo & Janis!"Today's "Arlo & Janis!"
It will come as a giant shock to you that I’m running a little behind here. Over the weekend, I was going to slip in a couple of 1991 strips from the first visitation of Harvey for those interested. Many of us, I imagine, have seen quite enough of Harvey. Of course, if you don’t want to see Harvey, you probably haven’t seen him at all. This is getting very existential. So, without further ado, I am going to post two old comic strips from the first appearance of Harvey. This short series led to the later send-up of the movie “Harvey,” which we saw in its entirely recently. It’s probably worth noting that Harvey’s appearance was one of the first times Arlo & Janis got, well… weird. OK! I promise, no more Harvey after today.

64 responses to “Yes, More Harvey!”

  1. So do I. It could be because my house is a losing battle to spider webs and dust, even though dogs and cats are now quarantined back in back of house with me. I think I am coughing up hairballs like Bill the Cat and the recent hair replacement recipients in Bloom County.

    I don’t mind the weird at all, obviously!

    Love, Jackie

  2. Jackie, I want your mama’s breakfast!! Prayers to Mike and you for good news and early recovery. Ya’ll have a lot more sailing to do yet.

  3. Mark, the funny thing is my favorite breakfast is actually muesli or multigrain oats with nuts and fruit, yogurt, that kind of healthy stuff. My mom will NOT eat anything remotely healthy although I can usually get a sweet fruit yogurt down her.

    She even rejected the oatmeal that had flax seeds which she suspected of being bugs.

    Her favorite breakfast involves biscuits and gravy. I am not inclined to make this too often but she likes them drowned in it.

    Mike still maintains an alien space ship dropped me off while following the Mississippi River as a reference point, kind of like Ghost and me talking about pilots following the roads.

    Love, Jackie

  4. But of course the squash in the Okie meal would be fried, Jackie. (Just as it would be around these parts.) What did you think, that it and some zucchini and some sweet onion would be cut into a rough dice; lightly seasoned with sea salt, fresh ground pepper and dried basil; and gently sautéed in a bit of olive oil until it is al dente? Sure you did. 🙂

    I ran across this “fact” recently and saved it for the Village’s inevitable chili discussion:

    On September 26, 1820, Robert Gibbon Johnson stood before a crowd on the courthouse steps in Salem, NJ, and became the first person in American to eat a tomato, proving that it wasn’t poisonous.

    This news has yet to reach the chili makers of Texas.

  5. Buttermilk biscuits, sausage gravy, bacon, and three fried eggs (in the bacon grease) with fried potatoes and onions is an optimal southern breakfast. Extra biscuits with butter and either honey, strawberry jam, blackberry jelly, or molasses are desert. Beverage is your choice of coffee, milk, or juice.

    Of course, after eating one must spend all day working on the farm, or walking in the woods while hunting/trapping. Growing up, I had such a breakfast most days of the week. My work consisted of football and basketball. Usually the choice would be gravy or potatoes– on the weekend we might have both. (I may have neglected to mention that I was 6’2″ tall and weighed 200 pounds before my 13th birthday. I played Lil’ Abner in our high school musical in ninth grade… I was 6’6″ by then.)

    There is little to beat a southern breakfast. It’s especially good when camping!

  6. Mama used to get up in the dark and cook her “Man killing breakfasts” as Mike called them for all the deer hunters and then go out hunting with them. Double duty service, plus she’d make them all a sack lunch. My step dad ate pretty much like this his entire life but I did not see him do much work after he retired from the oilfield.

    Mike used to call it my field hand menu, as I was used to cooking for a huge crowd of men and often field hands. I still am not good at small portions, so we tend to have a lot of left overs too!

    I also make mama coffee, despite fact I never touched it. I live on unsweetened iced tea and diet Coke, water. She won’t touch these and has sweet tea only. I keep mentioning she is 93 and in fantastic health. Different genes apparently.

    Love, Jackie

  7. Went back and caught the rest of yesterday’s postings. Jackie, I’m sorry that the news was not good. :/ A trip might be just the thing!

    I love seafood as well. My favorite way to eat oysters is grilled… throw a bunch on the barbeque, grab the shells and pop open with an oyster knife. Add a sprinkle of salt or dip into some cocktail sauce and you have pure deliciousness! Fried or fried on a Po’ Boy are good too. Actually, most seafood is good. I’m going to try to smoke some salmon… I had alfredo once with smoked salmon that was UNBELIEVABLY good.

    I’m smoking bacon today. I started the pork bellies in a wet cure about 10 days ago, then dried yesterday to develop the pellicle. The cure was brown sugar and maple syrup, plus the appropriate salts and water. I’m using cold smoke, with 3/4 apple and 1/4 pecan wood. I’ll slice and vacuum pack tomorrow. The bacon was inspired while making sausage from a wild pig my son-in-law shot. Some of the commercial pork fat we add had bacon-type meat. We ended up with over 60 pounds of breakfast sausage and sweet Italian sausage.

  8. Jackie, like your mother, my mother cooked full breakfast every day. It didn’t matter what time we were leaving the house, there was always breakfast. She baked homemade biscuits every day, too– no toast at our house. Even the day she died on the way to dialysis, there were biscuits with bacon and eggs.

    I may have told the story before: When I proposed to my wife (of 31 years) I asked her if she’d bake me biscuits every day like my mama did for my daddy. She said yes, but she hasn’t made homemade biscuits once! She says that I do just fine making my own biscuits. I like to cook, but I don’t do big breakfasts every day.

  9. Off the computer for me. I have an annual follow-up with the local kidney transplant clinic. I’ve *only* been on the waiting list for 6 years. The labs and tests will take most of the day.

  10. Tom ((f)ffr), I don’t doubt our weirdness. I only wonder from whence it came: birth, Satuday morning TV, the drugs in college, raising of children, living our work life in little prison cells called cubes, or the aging process. My own suspesion, all of the aforementioned were responsible.

    Now we only have Clack without Click, God nmlkkesz you Tom M..

  11. Ghost…tomatoes are fine (in the form of paste), just don’t put any beans in it and attempt to pass it off as chili! As the song says, “If you know beans about chill, you’ll know chili has no beans.” 🙂

  12. I’ve not tried this yet, but it is filed in my recipe collection under “Real Texas Chili”. You’ll note it has no onion, beans or tomatoes in it.

    3 pounds boneless beef chuck roast, cut into 1″ cubes
    2 tablespoons olive oil
    3 cloves garlic, minced
    3 tablespoons chili powder
    2 teaspoons ground cumin
    3 tablespoons all-purpose flour
    1 tablespoon dried oregano
    2 (14 ounce) cans beef broth, divided
    1 teaspoon salt
    1/4 teaspoon ground black pepper

    1. Heat the oil in a large skillet over medium high heat. Sauté the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.

    2. In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.

    3. Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend. Makes 8 servings.

    I don’t know, but it basically looks to me like it would be “boiled beef”.

  13. @Sandcastler:

    As it happens, I’m listening to Fresh Air with Terri Gross at the moment. Today’s program is a repeat of a Tom & Ray interview from 2001 in remembrance of Tom Magliozzi.

  14. Back to the chili contention with a radical opinion here: I like vegetables in my chili.

    So, I put fresh chopped chili peppers, bell peppers, whatever I have usually, onion, green onions, ditto what is on hand. I like beans too and tomatoes. Corn. I have even made green chili with green tomatoes before, green peppers, cilantro.

    Purists will say this is called soup, not chili. That is same way my husband is about gumbo, which he insists not have okra, tomatoes or other extraneous foliage in it beside the Trinity.

    Love, Jackie

  15. Jackie, one of my favorite add-ins for chili is a little Bufalo Chipotle Sauce. It’s a Mexican import so you can probably find it there in OK. Be careful adding it because it is quite hot, but it adds a great flavor. For those who don’t know, Chipotle is a smoked Jalapeno pepper and the smoking is what gives this a different flavor for chili.

  16. I discovered Car Talk on NPR some years ago when I traveled out of town for several consecutive Saturdays to visit my best in the hospital. (If you think I’ve spent a significant chunk of my life going to hospitals to visit; visiting in hospitals; and returning from visiting in hospitals, you would probably be correct.) Perhaps my favorite Tom Magliozzi story is that during the time after graduating from MIT when he worked for Sylvania in their Semiconductor Division, someone asked his Mom what he did for a living. “He makes light bulbs,” she said.

  17. Just wanted to join the chorus here. Godspeed, Tom Magliozzi, and bless you. He made everyone who was ever around him smile. How many people can say that?

  18. Ghost, do any of your chili recipes include chocolate/cocoa? That is actually one of the secret ingredients in my very best chili recipes which helps to make it very rich and dark, which I either stole from a mole’ recipe or Rick Bayless a long, long time ago!

    That and cooking for about 10-12 hours until your arm falls off from stirring at low temp. I know, you’d use a slow cooker crockpot!

    Love, Jackie

  19. None of mine, Jackie, but I have heard of it, and it probably is from the mole influence. I can remember seeing a food show years ago about the best chili dogs, and there was one place featured that used cocoa in their chili, and I want to think it was in Indianapolis.

  20. Another secret ingredient in a recipe that seems unlikely is using dark brown sugar in a very rich beef stew that has a lot of French influences. It does NOT make it sweet at all, but enhances the savory aspect.

    Everybody go out and vote! If you do not you are giving up one of our great American freedoms.

    Love, Jackie

  21. Re voting: Mission accomplished.

    Also, this veteran and, I’m sure others, will appreciate it. Seeing as how we made an investment in your freedom to vote, and all.

  22. Got this link in an email from the Old Farmer’s Almanac and thought of the recent discussion here –

    Do we have any villagers from New Mexico? There was a Mexican restaurant in Orlando 30+ years ago where the owners were from New Mexico. They claimed that many or most of the early priests in that area were from Italy rather than Spain; when the native cooks combined their usual ingredients with the priests’ family recipes the result was somewhat different from what we usually think of as “Mexican”.

    Unfortunately they were ahead of their time as far as the popularity of very spicy food. I remember having the chile relleno on our first visit, then deciding to go with something tamer the next time. Turned out their lasagna also left me breathing fire. It was really good though.

  23. A friend of mine who came from Ohio told me that good chili must have chocolate as one of the ingredients – guess they make it like that up there, but I have yet to try it. Also, I have a bunch of chipotle chiles left over after making Ruth Anne’s bean dip 😉 so I plan to use some the next time I make some chili – love spicy food!
    And I was sad to hear of Tom Magliozzi’s passing too – his infectious laugh was always a day brightener!

  24. Chili in the slow cooker. No chocolate but, I must confess, a bit of onion, some diced tomatoes, and lots of beans, both frijoles pintos and frijoles negros.

  25. We used to spend a lot of time in New Mexico, an interesting and beautiful state. However……….New Mexican food in NO way resembles TexMex! It is spicy and hot and does not taste like TexMex either. They are proud of that actually and consider theirs to be correct and TexMex to be some kind of corruption of the cuisine.

    Everything is served with chiles, green or red. Both are incredible heated sauces. After my kids first trip out there, it got to be a joke. “How do you want your pancakes? With green or red?”

    In truth I used to love to visit during the chiles roasting period, the smell permeated the air. You’d stop at a gas station and there’d be a huge turning metal cage full of peppers roasting away. Of course, we were in a lot of small towns and not just on an interstate highway but local eateries were always my favorites.

    Love, Jackie

  26. Ghost, this year Oklahoma had constitutional amendments giving Veterans and their survivors some new tax breaks on property taxes. I do hope that passes because the way I read it, I would also benefit from the law perhaps? I never have done so but I could have a Purple Heart license plate apparently. It seemed not right to me, but that is just my own feelings. I think that should be reserved for those who truly served their country, the Veterans.

    I keep trying to explain to my mother about VA benefits, which she cannot understand at all. I went back and reread some just to explain them to her, but she cannot remember. Should I make it to 93 I doubt I will either!

    Love, Jackie

  27. Speaking of Ohio, maybe you all can help me track down a recipe from my childhood. Have any of you heard of a Cincinnati sandwich? It was served open-faced on toast; the toppings included fried ham slices, raw sweet onion, scrambled eggs, and some sort of cream gravy with a lot of black pepper in it. I wasn’t that crazy about it as a child so didn’t pay that much attention to how it was made. It was not in any of my mother’s recipe boxes or books and, of course, by the time I discovered that it was too late to ask.

  28. Jackie, the amendment you mentioned would apparently, if adopted, give surviving spouses of military personnel who die in the line of duty a homestead exemption on their property taxes, until which time the surviving spouse remarries. I’m not sure about Oklahoma, but I know that in some states all persons 65 or older are automatically granted homestead exemption on property taxes. If Oklahoma is one of them, it appears the amendment, if adopted, would apply only to surviving spouses who are under the age of 65.

    I know I’ve posted some variation of this previously. Although I like spicy foods, the spiciness can easily be overdone. Eating something so hot that tears run from my eyes and snot runs from my nose is in no way what I would consider a pleasing gustatory experience.

  29. Ruth Anne, that must have been a local variation of some other sandwich. I searched several large food data bases for “Cincinnati sandwich”, with no luck. (Because, darn it, it sounded pretty good just the way you described it.) The gravy sounded like what around here we’d call sawmill gravy or sausage gravy.

    What it makes me think of is Eggs Benedict prepared by someone who didn’t have an English muffin or Canadian bacon or Hollandaise sauce and didn’t know how to poach eggs, but did have toast and ham and cream gravy and knew how to scramble them. 🙂

  30. Ghost – I agree with your call on the gravy, very similar to sausage gravy but without the sausage. Maybe my dad got the idea from someone from Cincinnati, someone he met via amateur radio perhaps, and named it after him – none of our family was from that area. Eggs Benedict seems to me to be something you deliberately plan to make. The Cincinnati sandwich was more something that you could throw together out of leftovers for an easy Sunday supper.

  31. Just reflecting on regional cooking during dinner with mom. I had run out of grits for her and was in grocery, went to aisle and no grits. Not a grit! I prefer boxed, not little bags, that cook fast but not instant. Not a grit of any kind! It is one thing I will eat with mom although I prefer them with some kind of bacon, ham, cheese, even garlic and green onions. She likes plain.

    But weird thing was I realized no restaurants here offer them at all. We eat out pretty often for breakfast if I can get her out, as it is easier than me producing big country breakfast all the time. I know when I was in sales traveling the country/South you could get pretty decent grits anywhere in South.

    Here they automatically bring you the sausage gravy and biscuits unless you specify not to. Yet, I had never eaten such a thing until I was way up in age. No one served them that I remembered. Now they seem ubiquitous.

    Eggs Benedict, by the way, in all permeations, along with omelets, are still my favorite egg based breakfasts. They were/are so popular among my kids that I had enough egg poaching cups to do a breakfast for 8 with eggs benedict all at once!

    Love, Jackie

  32. 15 # of grits, Ghost! My mother will have to indeed live to be at least 100 years old and me to cook them!

    Although that is the ones I like, in truth. I am going to have to break down and go look at WM probably. I hate to shop there.

    Motley Fool just confirmed what I already know. Dollar General won the annual market basket derby, with the lowest cost basket of goods, followed by WM. Target was most expensive, amazingly more expensive. Dollar General also won the profitability race but I knew that too. Small and lower staffing beats big and expensive to stock and staff.

    OK, I used to sell to supermarkets and even box stores, so old interests are hard to get rid of. A small Piggly Wiggly or a small Jitney Jungle, staples of the South, were incredibly profitable if well run.

    Love, Jackie

  33. Grits are a regional item. Many years ago, when I briefly lived in Alaska, there was not a “grit” to be had. Nor self-rising flour. Nor stone ground cornmeal. That is probably not the case now. However, I was recently in the Charlotte area, and the grocery store (a chain, I tried two different stores) did not have any cornmeal, period! I was flabbergasted! They had plenty of corn meal mix, seafood breading, etc. but no plain ol’ cornmeal, and no place on the shelf designated for such a product. I even spoke to the customer service person; she seemed slightly bemused but did not seem to realize how remarkable it was to have a grocery store in the SOUTH, with no cornmeal. Apparently, she is a very efficient employee, because the following week, the cornmeal had materialized. 🙂

  34. Mark, I am huge fan of Aldi’s, thanks to that bargain hunting daughter I raised. She buys most of her groceries there, but is lucky to have one only a couple blocks from her house. I have to drive to Tulsa to find any! A far trip. I was going to stop in Monday but the doctor’s news upset me too badly to shop, even in the produce department of Aldi’s, which I love.

    Now that is one efficient and low cost to run and stock grocery chain!

    Was just reading the “My Cousin Vinny” summary of the testimony about the quick cooking vs. traditional grits cooking, still a great movie about Alabama which I love.

    By the way, Mark, “Petals From the Past” in Jemison, AL is a treasure in my opinion and I am sure is connected to the Jemison mansion in Tuscaloosa. I haven’t looked but I bet it is same family and somehow I remember some Jemison’s still in nursery/florist business as well?

    I think I will leave Mike to election returns and rejoin the cats.
    Good night.

    Love, Jackie

  35. DG seems to heralding a return to the small neighborhood grocery & dry goods store.

    Vinny did a great job of defending those two utes, didn’t he?

  36. My understanding of New Mexican cooking is that “Hispanics” there are generally quite proud of the fact that their ancestry is SPANISH, and NOT Mexican. Therefore they have a different type of food.

  37. That was what I was explaining to mom (who I do try to treat with respect and carry on conversations, despite the dementia) that the reason DG is succeeding is the very principles that governed small business a hundred years ago. They work hard, their employees do it all, unloading trucks, stocking shelves, pricing, waiting on customers. You are never going to see many of them standing around, yacking instead of working. They can’t, they staff for lowest number of workers and they must work.

    There is nothing wrong with that and something right.

    And I love having a well stocked and brand new one a half mile from the house! And they order whatever I need, if I need cases, which I was ordering over internet. Heck, I bet they have my grits too!

    Love, Jackie

  38. Dear DellaMae, I’m glad to find out that you were the “Anonymous” who wrote me a comforting note on the anniversary of Chris’s death. It was just what I needed to hear and I really appreciated it — thank you.

  39. Mark, I was using the online DG ordering but realized it was not helping my local store, even though they offer free shipping no matter what the stuff weighs. So, I want my local DG to make their quotas and projections, so I go local now. They are super helpful too, at least to me.

    But it is funny, I find people have always been super helpful most of my life. I think you are met with the same response you show others, so I try to let people know how much I truly appreciate them.

    By the way, that spice site is totally awesome! I love cracked pepper and they had so many iterations of it! Great prices too, actually on things I looked at. Not that I use star anise much anymore but boy, it was pretty stuff!

    Love, Jackie

  40. Good morning Villagers….

    Indy Mindy….you got your wish, lots of chili postings 🙂

    Husband made two pots of evening meals Monday, one was chili (which little Kyler ate again last night) and butter beans with ham….I ‘knocked that off last night 🙂

    GR 😉 those two young ladies do a fine job of harmonizing and yes, I had to look up proboscis. Did you read my entry from yesterday regarding Nat Geo’s “Urban Jungle”? I hate rats.

    Devil of a day yesterday…everything from the packer (I only got 201 cases) to the stinking auger STILL popping out. We just gave up, cleaned up and left…..POI.

    Little Kye is proving to be a challenge….but aren’t all two year olds. One more night, tonight.

    Ya’ll have a blessed day.

    Glad you’ve come back to visit us again Rusty.

  41. Debbe, our toddler grandson managed to wake up from his nap, escape every toddler proof lock and restraint and burglar system.
    Daughter said she was out blowing leaves and looked behind her and he was holding a bag of Halloween candy up for her to open it! She said nine things he had to get through to get out, including a coded burglar lock sysem. He is 2 years 8 months.

    The kid is WAY smarter than me. She says they are coming back to move in with us during her dad’s treatments. House will become a “Choo Station” I guess? We did not get to go ride the real train in Arkansas with him yet. I need to see how much longer it runs, November ends the season until spring.

    That one of yours may be out with the egg production if you don’t watch him.

    Love, Jackie

  42. About today’s A and J, during Mike’s “adventure boating” events we use tracking SPOTS and also EPIRB now to follow them. It is sort of spooky, you can see garbage cans and great small detail on the maps. I mean, beach chairs and I swear beer cans, but that may be a slight exaggeration. There is a small time lapse from what you are seeing but not that much.

    Not flawless, as the tracking site usually manages to crash due to too many people following but the direct access to SPOTS system is usually always right. I think it reports every 10 minutes?

    I know people who watch and know the waters and timed sequences can report EXACTLY which boats are in a particular photo at a particular time and where they are. I am doing good to keep the one(s) I am following on screen.

    Love, Jackie

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