Pickles by Brian Crane for April 25, 2013

EW!

That’s why the grass is always greener…

There goes Earl’s appetite for the day.

That’s why you should wash your leafy green vegetables before eating them.

You should really only use the young shoots, the older ones are bitter. We used to get the first ones that appeared in the spring and fry them up with onion and bacon and serve with sliced hard boiled eggs a vinaigrette on the side. Well-washed first of course! They were considered a “spring tonic.”

That’s the reason I didn’t want a garden of any kind in our back yard. I don’t have the resources to deal with every type of contamination that nature can inflict. Ick.

You folks still want to eat those greans and make wine out of them?

If you eat any veggies, you can be sure some animal has done its business on it. Just wash them and be done with it.

My grandfather used to make dandelion wine all the time.

A picture of a dog with leg raised up as he addresses tobacco plant.Caption under the picture HAS YOUR TOBACCO BEEN TASTING FUNNY LATELY?have another chew

It’s business. It’s business time.

Didn’t think about that, did you Earl.

LOL LOL… Excellent.

Ughhhhhh!

xxx

priceless

A breath mint won’t work. Better make it a 55-gallon drum of Listerine.

Considering that farmers grow crops in fields where birds and other forms of life can do their business on them.

When all is said and done…sometimes it’s best….not to know..

Just what the health nuts want, organic yum-yum

“That is blinkin’ fertilizer!” — Vin Scully

Cooking them kills all the germs, the rest is seasoning.