On A Claire Day by Carla Ventresca and Henry Beckett for November 22, 2011

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    mikekey  about 13 years ago

    How many days has that turkey been out on the shelf? I think pizza would be the safer choice!

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    LadyChel  about 13 years ago

    As many have noted before, comic-time is not the same as real life-time :P

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    celeconecca  about 13 years ago

    carve the unbitten part before your parents get there.

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    vldazzle  about 13 years ago

    @Celecca, that’s what Joy Penny would do. Although Claire might (as we think of our pet babies as another person), I don’t think Paul would go along with that.

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    Smiley Rmom  about 13 years ago

    My Mom & I started serving pizza for Thanksgiving after my Dad passed away. While he was still living, we had switched to ham, since turkey isn’t a favorite of our family. Now that they’re both gone, thinking of pizza for Thanksgiving brings back those wonderful memories.

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    Happy, happy, happy!!! Premium Member about 13 years ago

    turkey soup?

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    namenamename  about 13 years ago

    Oh wait, Claire is also too stupid to remember….THEY LIVE ON TOP OF A RESTAURANT.

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    obeney2000  about 13 years ago

    Just cut off the part that she ate and it will be fine. That is more than enough turkey for 4 people.

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    Iwa Iniki  about 13 years ago

    I agree with obeney2000.

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    ProfessorKid  about 13 years ago

    I’m confused, when this storyline started they said Thanksgiving was a week away, so if the turkey hasn’t been sitting on the shelf unrefrigerated for days, don’t they have time to go get another?

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    vldazzle  about 13 years ago

    @Smiley Mom- I can’t understand people who dislike turkey. It is a bit of a pain for me to carve but it is such a good healthy meat and I cook it with my own choice of seasonings and enjoy “normal” servings at least twice a week year-round. I have it cold with sliced avocado and mayo in the summer( or a romaine lettuce wrap) and hot with various hot veg or soups in the winter. It is one of the most versitile meats I know.

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