Recent Comments

1. about 6 hours ago on Cul de Sac

   “PAStis?!” Was there a bit of a rivalry?

2. 25 days ago on WuMo

   I still haven’t recovered from the LUST that Slothilyn Monroe chased me around with. To say nothing about the GLUTTONY that Slothy Fisher obliged me to indulge in!

3. about 1 month ago on Super-Fun-Pak Comix

   It’s a Scroedinger… YOU know(?), the competitor to Tesla’s(?)

4. about 2 months ago on F Minus

   …PINin’ for the FEEYORds!!

5. 2 months ago on Broom Hilda

   You’re just jealous it wasn’t you

6. 3 months ago on Phoebe and Her Unicorn

   Yes she is. Period.

7. 4 months ago on Wallace the Brave

   What? Don’t you go to a Tequeria for Tequila stuff? Tacos?? I’m confused!

8. 4 months ago on Broom Hilda

   You’re all wrong – groping at straws, really! When I was in high school, our biology teacher showed us the right way: we had a monster Diamondback, as thick as my arm. He gutted & skinned it in just a couple swift moves & then sliced it into short ear-of-corn sections. We had a rotisserie so he brushed the sections with melted butter & peppered them – just like you’d do with ears of corn and then, spun them about the rotisserie. Those Snake Sections were as light & flaky-tender – and TASTY – as any meat I’ve had before or since! We decided that it tasted like a cross between fish & chicken and, it was every bit as flaky as baked-fish…I’d like to repeat the experience but, now that Rattlers are protected as endangered species, the only way you can get them legally is – (at last check of a couple years ago) – from a federally subsidized game ranch in North Carolina. And then, when I checked, it was $110/pound

9. 5 months ago on Bliss

   When I lived in Japan, in the mountain-forests north of Osaka, the Kudzu Vines were crossing the roads every morning. So road crews would go out every day – EVERY day(!) – and completely destroy them, clearing the roads for passing traffic. And by each next morning, they’d be back in full force, trying to strangle the roads

10. 6 months ago on Heart of the City

    The way it’s been explained to me is that aioli is more than favored mayo… it’s mayo blended with mustard and then with whatever seasonings one feels like. And, as there is an infinite variety of mustards (& seasonings), a person could come up with a potential infinity of aiolis