Tuesday, 06 July 2010 15:41

June 10, 2010

Can't say this is far off the mark - my new appetizer passion, fried pickles from the Flying Pig.
Tuesday, 06 July 2010 15:27

June 3, 2010

Yup...a lil' gravy and that sucker'll slide on down.
Tuesday, 06 July 2010 15:23

May 27, 2010

Sadly, this happens more than we'd like to admit. We're running out of booths...
Thursday, 20 May 2010 08:01

May 20, 2010

I probably should have waited until after breakfast to check out today's toon. I believe Rich has captured every perfectly proportioned pig part in  tastebud tantelizing Technicolor no less. Yum Yum! Pass the Texas Pete....and a stomach pump.

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Thursday, 20 May 2010 07:58

May 13, 2010

Who hasn't wanted to hear the tale about roadkill that overcame insurmountable obstacles and the pressing problem of tires to the tush? Gather round young turtlets and hear the tale of the nigh on the OLR.

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Thursday, 06 May 2010 16:49

May 6, 2010

Gentlemen...light your grills. After a grueling day of working in the yard on a weekend, there's nothing like the smell of a freshly lit grill wafting on the breeze.  Of course, it's always my neighbor's grill cause my skills on the grill tend to rival this weeks Dixie Drive panel. I'll have my blackened chicken extra-extra crispy.

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Thursday, 06 May 2010 16:46

April 29, 2010

This week's "Sweet Tea" strip had me rolling...the best to date. I really like the subtle details, the silent nod to every greasy spoon diner in town and the archaeologist's dream of finding the remnants of an old Hanna-Barbera cartoon car buried in their backyard...classic!

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Friday, 30 April 2010 13:12

April 22, 2010

I actually had to ask Rich about this one having mistakenly called the squirrel a woodchuck. Had me kind of scratching my head, but well illustrated and strangely funny nonetheless.

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Friday, 30 April 2010 13:08

April 15, 2010

I find that shooting saline up your nose then blowing really hard works well. Messy but effective.

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Friday, 09 April 2010 15:35

April 8, 2010

Ya know...you never think about the conversations your dinner has before it becomes your meal. Luckily, Rich has removed the veil of what terrifies our pork products and put a name on the terror that is barbecue..."North Carolinians." On that note, I think I'll go grab a platter...

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