Frog Applause by Teresa Burritt for October 27, 2015

A conviction that the convection oven is wisely used.

Yum! BBQ sauce, of course, is included. And fries. And beer.

Slow-roasted at 270 degrees for fourteen hours in a smoking closed steel gibbet, pulled, seasoned and mixed with onions, peppers and celery.Capturing the boar is the only easy part of this dish.One would not be petty to say the waiting for the thing to be done was the hardest part.

Okay, who were the three that pulled the boar’s sliders?

Nothing in nature pulls. Even where you are apparently pulling, as with a rope, a chain or a vacuum flow, you are employing the act of pushing entirely. A vacuum suction uses superior pressure to push. A rope or chain employs friction to maintain a directional force, all pushing, no pulling.There is no pulling in nature, only pushing.This is why we cannot derive a unified field theory to explain forces that apparently pull.

As long as it isn’t a wild bore, my dear!!! And, perhaps you should get that to go?

Go ahead ,pull my fingers !

She looks like she’s sliding into “boardom,” doesn’t she?

Hey, BillThompson, where on the wild boar is it’s slider?

I think Teresa threatened to not put any new strips on until they stopped putting all those ads on that come in from the left. It worked.

Fasten your seatbelts and we will get thru this….

Welcome back, Teresa. We always miss you (well…we miss FA at least), and are happy to see you back.

Free range, organic, non-homogenized.

So good to see your return Teresa

What kind of pickle relish or slaw goes with wild boar?

went back and found out you did not miss a single day

Relation of Obélix, to be sure.