Come for the politics, stay for the snark.

Republicans don’t lie to be believed, they lie to be repeated.

Not rolling over. fuck you, make me.

Today’s gop: why go just far enough when too far is right there?

Someone should tell Republicans that violence is the last refuge of the incompetent, or possibly the first.

Republicans seem to think life begins at the candlelight dinner the night before.

When do we start airlifting the women and children out of Texas?

A norm that restrains only one side really is not a norm – it is a trap.

Since we are repeating ourselves, let me just say fuck that.

One of our two political parties is a cult whose leader admires Vladimir Putin.

I’d like to think you all would remain faithful to me if i ever tried to have some of you killed.

Every reporter and pundit should have to declare if they ever vacationed with a billionaire.

This country desperately needs a functioning fourth estate.

We still have time to mess this up!

Whoever he was, that guy was nuts.

Every one of the “Roberts Six” lied to get on the court.

Radicalized white males who support Trump are pitching a tent in the abyss.

I really should read my own blog.

Books are my comfort food!

Russian mouthpiece, go fuck yourself.

We need to vote them all out and restore sane Democratic government.

This chaos was totally avoidable.

Rupert, come get your orange boy, you petrified old dinosaur turd.

In my day, never was longer.

Hot air and ill-informed banter

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Reader Interactions

35Comments

  1. 1.

    gratuitous

    Well, there goes any chance of seeing new posts this weekend. Cole’s getting pickled.

  6. 6.

    brendancalling

    I found a small cluster of mulberry trees on one of my running routes this week, and while you can’t pickle them, they sure are tasty right off the branch.

  7. 7.

    NotMax

    May they be dill-iciious.

    Have been repeatedly disappointed by jarred pickles of any type found in the stores here. Price was attractive, so took a chance on these which were a new addition seen during most recent expedition to Costco.

    Best commercial variety I’ve had (either whole or sliced) in ages when slid into a sammich. The “spicy,” although prominent on the label, is very subdued, just enough to provide the equivalent of a cordial handshake. Not NY kosher deli whole sour pickle, stands alone on a pedestal level, but then what else is?

  9. 9.

    Ken

    @debbie: Under FDA regulations, cucumbers are allowed to contain up to 3% by weight of sand and other foreign matter. John’s dealer just puts it all in one place.

  11. 11.

    Betsy

    @debbie:  Wow. I thought those were blueberries and had to take a second look. I’ve only been so fortunate to taste a black raspberry two or three times, and wow.

  12. 12.

    WhatsMyNym

    We’re still in the planting stage out here.  Thank God for California and Eastern Washington. And Mexico.

  13. 13.

    Kay

    Cucumbers are fun to grow but every year one or two hide in the foliage and you find a big, freakish bloated yellow one in like September. Big seeds inside. Tough peel. That must be the ripe stage. They never would have caught on had they sold them ripe.

  14. 14.

    cmorenc

    @John Cole:

    Looks like you copped some really good shit from your dealer, without any dilution by seeds and stems.

  17. 17.

    AM in NC

    I’m doing my first-ever batch of refrigerator pickles today!  Have too many cukes from my garden to eat fresh, so I’m branching out into easy pickles.  Nothing like on the scale you are attempting, John, but it is a start!

  18. 18.

    Steeplejack

    @NotMax:

    For what it’s worth, America’s Test Kitchen likes Boar’s Head dill pickles (whole and spears), which are in the deli refrigerated case.

  20. 20.

    laura

    ?I don’t want a pickle ?, I just want to drive my motor sickle.? actually I do want a pickle.

  21. 21.

    Cowgirl in the Sandi

    When we were in Charleston years ago, we ate at a Southern restaurant owned by (I think) a Black woman.  On the table were bread and butter pickles that were fabulous. Does anyone have a recipe for them??

  22. 22.

    grandmaBear

    Made black raspberry and lemon coffee cake this morning, and picked my first ripe marionberry! I didn’t know if the 2 Marionberry plants would survive SW Ohio’s winters but it’s survived two so far and is filled with berries, so very happy. I grew up eating youngberries in central California, and Marionberries are the closest I can find these days. Red raspberries are also producing now so it looks like we’ll have our fill of berries this season.

  23. 23.

    sab

    I bought a mail order seckel pear tree. I took to long to plant it, so it went into the ground obviously dead as a doornail. I went oudt to check it yesterday, and it has sprouted little green leaves!

  24. 24.

    citizen dave

    I bought the last two pints of black raspberries at the farmers market this morning, $7 each. Making a pie with them, as my grandmother made for me five decades ago. My favorite pie. (Have some frozen berries to supplement if needed)

  27. 27.

    Juju

    I’m confused. Are the cucumbers symbolic of something else and the phrase “get my pickle on” a euphemism for some carnal activity, or are you really making pickles? Because either way 18 buck for everything is quite impressive.

  29. 29.

    Shana

    @mrmoshpotato:  My childhood neighborhood had a mulberry tree that was big enough for several elementary school-sized kids to climb into and eat to our hearts’ content. It was on the edge of a wooded ravine and no one’s property so we didn’t run the risk of incurring anyone’s wrath.

    There was also an edible crabapple tree in the front yard of a retired school teacher who never cared if we climbed her tree and ate all the ripe crabapples.

    I had delicious summers as a kid, especially when you add in the freshest sweet corn, picked that afternoon, for dinner.

  30. 30.

    Shana

    @Cowgirl in the Sandi: Ball’s Blue Book recipe:

    4 lb 4-6″ cucumbers, cut into 1/4″ slices, 2 lb onions, thinly sliced, 1/3 cup canning salt, 2 cups sugar, 2 T mustard seed, 2 t turmeric, 2 t celery seed, 1 t ginger, 1 t peppercorns, 3 cups vinegar.

    Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1 1/2 hours. Drain, rinse; drain again. Combine remaining ingredients in a large sauce pot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4″ headspace. Remove air bubbles. Adjust 2-piece caps. Process10 minutes in a boiling-water canner. Makes about 7 pints.

  32. 32.

    Jim Appleton

    I make brined pickles in crocks. Look it up if unfamiliar. One fun aspect is experimenting with seasonings. My favorite is a few sprigs of lovage. Adds a delicate cumin-like note.

    Also, baby butternut squash makes very good pickles.

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