Gary Panter blog

SCARY ANAGRAMS OF MY NAME

a errant gyp
narrate gyp
pagan terry
granary pet
anger party
grape an try
rage pantry
gear pantry
partner gay
parent gary
near art gyp
rape gantry
prayer gnat
artery pang
rag yarn pet
garry at pen
gary pa tern
gary art pen
an trap grey
ran prey get

RECIPE: flour gravy - also called white gravy

Ideally, this takes place right after you've fried chicken.

Pour almost all of the oil off into a container that won't melt from the heat, like a tin can or a milk carton stuffed with old bread.

Remaining in the skillet should be some oil and many crispy bits that fell off the chicken. Add three cups of milk and turn the fire back on medium. Begin stirring with a big wooden spoon and add more salt and pepper. As you continue stirring begin sprinkling in little bits of flour and stir them in guarding against flour lump formation by attentive stirring. When the stuff gets thick enough so that it looks like gravy to you, it is.

RECIPE: southern fried chicken

ingredients:

1 cut-up free-range chicken
1 egg
2 cups of milk
1 tsp salt
1 tsp pepper
pinch of paprika
one pint of crisco oil
4 cups of flour
a medium sized paper sack

Wash the chicken and pull the skin off.

Whisk the egg into the milk.

Put the flour and salt, pepper and paprika into the sack.

Lay out a plate with a paper towel and a sprinkling of flour.

One-by-one dip each piece of chicken first into the egg mix, then into the bag and shake it holding the top closed with one hand and bracing the bottom with the other hand so the chicken doesn't break loose. Lay the floured chicken on the prepared plate.

Pour the oil into a big skillet. Turn on a medium flame. Put a few drops of water into the oil. When the oil is hot enough, the water will start boiling off and popping.

Redip and reshake each piece before dropping into hot oil. Situate the chicken so that as many pieces as possible at a time, are in the skillet and so each piece is half way deep in the boiling, but not burning, oil.

Leave the chicken alone until the bottom turns golden brown, then turn each piece over skillfully with tongs. Leave alone until golden brown.

Remove each piece of chicken to a paper napkin covered plate to absorb extra oil.

Turn the fire off..

A FEW FAVORITE DRAWERS

William Blake
Winslow Homer
David Gilmour Blythe
Rudolph Dirks
Richard F. Outcault
Aubrey Beardsley
John Tenniel
Thomas Nast
Honore Daumier
George Cruikshank
John R. Neill
William Hogarth
James Gillray
Pablo Picasso
Philip Guston
George Grosz
Hans Christian Andersen
Bill Holman
Taiso Yoshitoshi
Joan Miro
Francisco De Goya
Salvador Dali
Piet Mondrian
Marcel Duchamp
Henry Darger
JRR Tolkien
Wassily Kandinsky
J.I.I. Grandville
Albrecht Durer
Frederick Opper
Virgil Finlay
Mel Panter
Charles Knight
HC Westerman
Rudolf Dirks
Otto Dix
John Held Jr.
Paul Klee
Jean Dubuffet
Hieronymus Bosch
Peter Bruegel