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Gary Panter blogSaturday, December 06, 2003
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 Friday, December 05, 2003
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. Tuesday, December 02, 2003
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.. Sunday, November 30, 2003
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 blog archives10/12/2003 - 10/18/2003 10/19/2003 - 10/25/2003 10/26/2003 - 11/01/2003 11/02/2003 - 11/08/2003 11/09/2003 - 11/15/2003 11/16/2003 - 11/22/2003 11/23/2003 - 11/29/2003 11/30/2003 - 12/06/2003 12/07/2003 - 12/13/2003 12/14/2003 - 12/20/2003 12/21/2003 - 12/27/2003 12/28/2003 - 01/03/2004 01/04/2004 - 01/10/2004 01/11/2004 - 01/17/2004 01/18/2004 - 01/24/2004 01/25/2004 - 01/31/2004 02/08/2004 - 02/14/2004 02/22/2004 - 02/28/2004 02/29/2004 - 03/06/2004 03/21/2004 - 03/27/2004 04/11/2004 - 04/17/2004 05/02/2004 - 05/08/2004 05/16/2004 - 05/22/2004 05/30/2004 - 06/05/2004 07/04/2004 - 07/10/2004 10/17/2004 - 10/23/2004 02/27/2005 - 03/05/2005 03/13/2005 - 03/19/2005 04/17/2005 - 04/23/2005 04/24/2005 - 04/30/2005 05/29/2005 - 06/04/2005 09/04/2005 - 09/10/2005 02/12/2006 - 02/18/2006 08/13/2006 - 08/19/2006
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