Arlo and Janis by Jimmy Johnson for October 23, 2020

Someone please explain. (I need some sleep.)

Another CIDU. Gotta think on this one a bit.

It’s chili making season!

Zombie heads to the kitchen and Chefs up. Must be his famous FALL chili or shrimp etouffee time of year.

Well, Chili, Soup or maybe he’s planning on frying a turkey but it’s a little early for that. What’s popular up there? We don’t have much cold weather here, heck we don’t have much of a fall. Leaves change color in slow motion.

If he heard the call of the Child where’s his bottle of wine? Hopefully his chili won’t give him the Galloping Gourmets.

I’m a new reader to the strip. I remember that Arlo and Janis have children that have a restaurant. Is this the time of the year they get called to help out? I think a while back the kids went to take out orders to help them stay afloat during the pandemic. Arlo could just be hearing the call of Julia Child and will make chili.

I think the last word is supposed to be “chile”

Looks like a sauerkraut crock?

Considering the season, I’d vote for crabapple jelly.

Bon Appetit

Sounds like it chili time!

My dad goes through a similar phase. When he wants to make stock, I take stock to not get in his way.

I prefer the call of the mild, personally.

You hear my inner child after I eat the chili ;)

From the crazy eyes I was thinking “The Call of Cthulhu” …

https://youtu.be/eSxv6IGBgFQ

I think he meant Chili, not child. I heard it to this week.

I assume some kind of Halloween reference??

Julia Child – it won’t be chili – - Arlo makes beef bourguignon

80° in Houston before 10:30 a.m. can’t wait for fall

Some onlookers may be unaware of this, but my gig at the warehouse taught me a lot about processed food. In particular, meat packers have a very large array of recipes for hamburger meat. The main constituents, which vary by percentage, are lean meat, fat, and gristle. Yes, gristle is intentionally added to give the result a specific texture. The major consumers of hamburger meat (McDonalds, Burger King, Wendys, and so on) all have their very rigid specifications for the product they use.

The reason I’m mentioning this is I’m seeing more and more recipes on line, particularly for chili, specify lean meat/fat content. No gristle yet.

As a long-time New Mexican, I can categorically state that there is no “chili season” – or chili con carne season or even (shudder) chili con carne y frijoles season! Chili can be enjoyed at ANY TIME OF YEAR!

New Mexico is the only state that has an official state “Question” (Red or Green?) and I come down firmly on the side of “green” – except in the case of Pozole, Menudo and Tamales which must be made with Red Chile!

This might explain why I had a sudden urge to cook all week. First it started out this, “I am going to make chili” and snowballed into, “How about pork chops and gravy, oooh there is way to make whole chicken in a slow cooker and there is 2 for the price of one on chicken? But what will I do with other chicken? I know I’ll make stock out of the bones of the first one and roast the second one in the oven while I make vegetable bean soup with the fresh chicken stock…and wasn’t I going make chili? Guess I could make that next week.”

I understand the child comment now, but why the strange eyes in the first two panels?

i agree with the comment by ‘traveler’….. It’s the call of Julia……. “Bon Appetit”.. (…and …‘’never throw out the liver….’’)

I’m with Arlo. I do soups and stews, my wife is in charge of chili.

All this talk of Chili makes me hungry for it but I can’t eat it anymore due to my acid reflux has gotten worse as I age, no more spicy food for me and hold the garlic.

I figured it was the door bell ringing while he was starting to cook and Halloween sequence was starting early.