Andy Capp by Reg Smythe for December 09, 2015

I reckon the six months’ eating jungle bark begins now, Andy. Have fun.

Freedom beckins now Flo, don’t let this chance pass by…….

Love the picture on the wall.

I just had a flashback to the 60s. Anyone else remember Euell Gibbons and the Grape Nuts commercials?For those too young, Gibbons was a naturalist who wrote books about eating in the wild.

4th panel: And that’s when the fight began!

In all deference to my British friends, I must observe that the Brits and the Irish could ruin the best piece of beef that ever once walked. They do not know the meaning of rare, or medium rare, steak ! It wasn’t until I left home that I learned that roast beef could be served deliciously rare, and that sirloin wasn’t supposed to be so tough, you could resole your boots with it !My Northern Irish mother, God bless her, was a wonderful cook…except that, like her mother before her, she overcooked the meat.

O.K. In the interest of fairness in disclosure, the South American cooks are just as bad, if not worse, when it comes to cooking beef but they have an excuse. The beef here is tough and sinewy. Marinating helps, but I’ve had cowboy boots tenderer than some of the meat here.

Good thing I prefer fish and chicken !

Face it, Flo — you walked right into that one!

Enjoy the day Cappers!

I see a rolling pin coming.

“Yeah, I’ve survived your cooking for many a year; why would surviving on tree bark be any different?!”

Her cooking and lots of ale!

Oh, Snap!

xxx

…And that, M’Lud, is when I hit him…

He might not survive, much longer!

PS:Knew a German prisoner of war, who escaped. & lived on tree bark sap, in winter, until he was free.