By Blaidd Drwg

Presented without comment

By Iron Chef Leftovers

In honor of today being 4/20, I am going to give you a simple recipe to grow some product in you own home with a minimum of effort.

First, get a couple of seeds of the product, 3 or 4 will do. Take a juice glass, pack in a couple of damp paper towels and space the seeds evenly about 3/4 of the way down in the glass around the edge. Place the glass on a windowsill. Add water as necessary when the paper towel begins to dry out. When the seeds have sprouted and the plants have reached the top of the glass, transfer to a flowerpot and let grow until ready to harvest.

Wait; did you think that I was referring to growing pot in honor of 4:20? You are sadly mistaken – today is also National Respect for Lima Beans say and this is a recipe for growing lima beans in your home. Get your mind out of the gutter.

To serve your lima beans, I like to just blanch them and toss them with a bit of salt and olive oil.

Did you know that lima beans are incredibly good for you? They are filled with nutritious fiber, potassium, iron, copper, and manganese. Lima beans are also low in fat and contain protease inhibitors that stall the development of cancerous cells.

By Iron Chef Leftovers

Ok, I have actually had this happen to me, and I chose the pliers first (and it worked) but I am going to have to keep this in mind if it ever happens again.

By Iron Chef Leftovers

The secret history of crackers you don’t know about, presented by Bucky and Satchel, from “Get Fuzzy” on January 23rd – 25th.

 

 

 

 

 

 

 

 

 

 

 

 

By Iron Chef Leftovers

Poor Pig. He has such a great idea for a novel, but just can’t get the names right.

 

 

 

 

 

 

Here is the result of his inability to name his characters:

 

 

 

 

 

 

 

 

 

From Pearls Before Swine on 9/29 and 10/1. It is a good thing that Shakespeare was better with names than Pig.

By Iron Chef Leftovers

From Pearls Before Swine on August 27. I love Pig (yes, I mean that both ways you think I mean it), but he is really not all that bright.

By Iron Chef Leftovers

In one of the more ironic pieces that I have read in The Stranger in a while, apparently a well known Vegan magazine was caught red handed doctoring stock photos of meat dishes and passing them off as vegan. You can read the whistleblower’s comments here. Now, I am probably a bigger carnivore than most people, but even I have a problem with this. If you are going to show me a picture of food, it better be what someone made with the recipe. I was also disturbed to find out there is a website that has stock photos of food.

What is even more disturbing was VegNews’s response to being outed:

The entire VegNews family is deeply saddened with the dialogue that has transpired over the last 12 hours. As an ethical vegan magazine, owned-and operated by vegans since its inception, VegNews is a labor of love, totally motivated by our dedication to ending animal suffering.

…

Yes, from time to time, after exhausting all options, we have resorted to using stock photography that may or may not be vegan. In an ideal world we would use custom-shot photography for every spread, but it is simply not financially feasible for VegNews at this time. In those rare times that we use an image that isn’t vegan, our entire (vegan) staff weighs in on whether or not it’s appropriate.

So, the way I read this – We are dedicated to militant veganism and think that all people who eat meat are worse than Hitler, but we are happy to use pictures of the same dead animals whose suffering we swear we are trying to end if it means that we can sell more magazines, even if it means deceiving our readers

What ever happened to truth in journalism?

By Iron Chef Leftovers

From an Iron Chef favorite, Pearls Before Swine. This joke works on so many different levels.

By Iron Chef Leftovers
…it seems they come back as pork products. From Pearls Before Swine. I am pretty sure that some day I am going to experience a haunting like this one: