Happy Turkey Day!
Hey everyone! Good news, tomorrow during one of the most dangerous shopping days, I will have another tablet. For now, please enjoy this strip, and happy Turkey Day if you’re devouring turkeys.
Hey everyone! Good news, tomorrow during one of the most dangerous shopping days, I will have another tablet. For now, please enjoy this strip, and happy Turkey Day if you’re devouring turkeys.
That’s awesome!
Poor Edmund; Franklin never stops tormenting him.
On another note, what tablet are you getting?
Happy Thanksgiving and Happy Shopping, Scotticus! Also, Franklin and Edmund seem like reincarnations of Nergil and Jasper…weird.
It feels like forever ago since I’ve seen these guys. They have been missed.
Was that a Judge Fudge joke, cause if so KUDOS!
I think I know where the rumour might have started from… Rufus…
Check out passenger pigeon. Extinct because they were eaten as food.
Scooott!!!
It needs to be “you’re”
Maybe you need a break. I’m sure we will all be able to cope without comics for a while. Maybe.
Does it, now?
In the context Scott implied in the description near the end, yes, it indeed does.
Oh, in the description. Usually people spell check the comic.
Yeah, it was in the description.
But it’s all fixed now 🙂
Nope. In the context it is used, Scott is correct on this one…
Honey-Thyme Squab
Ingredients
4 squab (1 lb. each)
6 tablespoons balsamic vinegar
2 tablespoons honey
2 teaspoons fresh thyme leaves or dried thyme
Salt
Preparation
1. With poultry shears or kitchen scissors, cut each squab in half through center of breast and back. Pull off and discard fat lumps. Cut off necks and reserve with giblets for other uses. Rinse birds and pat dry.
2. In a bowl, mix vinegar, honey, and thyme. Add squab and mix to coat with seasonings. Let stand at least 20 minutes or chill, covered, up to 1 day, turning pieces over several times.
3. Prepare barbecue for indirect heat.
If using charcoal, mound and ignite 60 briquets on the firegrate of a barbecue with a lid (20 to 22 in. wide). When briquets are dotted with gray ash, in about 15 minutes, push equal portions to opposite sides of the firegrate. Place a drip pan between coals. Set the grill in place.
If using a gas barbecue, cover and turn heat to high for about 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high. Set a drip pan beneath grill between ignited burners. Set grill in place.
4. Lift squab from marinade and lay, bones down, in center of grill, not directly over the heat. Cover barbecue and open the vents.
5. Cook until birds are richly browned, basting squab frequently with marinade, using it all. For rare, breasts are moist and red in center (cut to test); allow about 25 minutes. For medium, cook 6 to 10 minutes longer. Season to taste with salt.