Arlo and Janis by Jimmy Johnson for March 06, 2019

Ahhh, bologna sandwiches heavy with pickle juice, just the juice, no pickles.

First, you have to find a bolognese taglierina di carne.

Bologna is the one lunchmeat where it doesn’t matter too much how thick they slice it.

Arlo’s into Mortadella now, the fancy baloney.

I have to sit this one out and watch.

Raw baloney? Eew. But fried? Heavenly.

Am I being old minded or is this comic becoming mundane?

Never much cared for baloney, unless it came from the belgium Ardennes. But as i don’t eat porc anymore, that too is a passed station.

Bologna has a first name, it’s O S C A R… (Am I dating myself?)

Give me Spam.

Heaven, thy name is Braunschweiger!

Now that’s a proper cut of bologna, Arlo!

I grew up on a farm. Do you know what’s in that stuff?

My wife said the last panel reminded her of Dagwood making a big ’ol sandwich is “Blondie”.

Once went to the deli counter at Fred Meyer. I asked for pastrami. They looked at me like they hadn’t ever heard of pastrami. I looked at them as if they were nitwits.

“My bologna has a second name, it’s M-A-Y-E-R…”

I don’t know what it is lately but I don’t “get” most of the punchlines…

it’s processed meat…..but don’t worry about that….go ahead and eat it..eat it everyday..

what does science know?….just eat it because it tastes good

Now that is some thick slices.

grind some up with dill pickles and miracle whip

Oh , baby

I remember it too. I liked it so much I called in about it and to thank me they sent me an autographed picture of that cute little kid. You know, the little kid was just singing off stage when the producers heard him and asked him to audition on the stage. the rest is history. He was adorable.

Tube Steak!

Yeah! Bologna slices fit for a man!

Many years ago I was a supplier to the slaughterhouse industry. I asked an owner what really was in Baloney? He said “Everything but the Moo!”

https://brians.wsu.edu/2016/05/19/bologna-baloney/

Weird. I wanted to stop and get some baloney yesterday on my drive home from work.

My sandwiches had a middle name. It was p-r-e-s-s-e-d h-a-m. Usually on Mondays and Tuesdays. Without fail. I had to learn to like it. Got a “D” in liking it.

Braunschweiger, with brown mustard and a slice of white onion. Heaven……….

Ya’all have to excuse me as i go stick my head in the fridge..

YEA, Arlo FINALLY got out of the house, and he got some nice thick bologna – bonus!!

Reading this as I make my bologna and cheese sandwich for lunch

It was sold in the deli meat counter at the grocery store. As it was cut for each customer, you could get it as thick or thin as you liked. The stuff I see now is in those pre packaged cases & the taste is no where close.

Gee, I guess I better never eat with anyone on this strip – bologna and potato chips – 2 of the many things I not only don’t eat, but would rather starve to death than eat.

Now peanut butter… I ate 1/2 peanut butter sandwich – without the bones (no crusts) – every day from the first day of first grade (kindergarten was half day) through the last day of 9th grade. (Mom once sent an entire sandwich and I brought half home.) In high school I just skipped lunch. I am going to Manhattan for work tomorrow – guess what I am bringing for lunch in the car? Well,yep, butter sandwich – on a hot dog roll. (We don’t keep bread in the house as it goes bad before we finish it, but husband has hot dogs for dinner once a week, so the only bread in the house is its rolls.)