Okay, if you haven't noticed, I'm an avid reader of The SuperFogeys. Forget all that nonsense about Jonathan Ross writing a movie about retired superheroes. This comic strip about them has been going for years.

It's awesome, but doesn't run often enough... or didn't. Recently, Brock Heasley brought on Spooky Doofus and Boxcar Astronaut artist Marc La Pierre to draw while Brock writes, so they could put out 3 strips a week (Monday, Wednesday, and Friday)! Marc's really shown himself to be an incredible comics artist and Brock's an amazing writer. The combo means more fun for all!

Here's a teaser poster for the new team-up...

And don't forget I've started a little webcomic of sorts. My wife and I are publishing the doodles we draw on our son's lunch bags at LunchaDoodle.

Okay, I can doodle a bit, but I can't draw. Still, I somehow managed to eke out a guest comic for Brock Heasley's The SuperFogeys by taking old panels from his strips and adapting them to a new narrative.

If you're not a fan of The Superfogeys, you should really check it out. It's the funniest comic strip about a superhero retirement home there is.

Click this banner to see my guest strip

So, in his comments on a recent guest strip, PVP's Scott Kurtz said "during my unwanted bout with the flu."

Aren't all bouts with the flu unwanted? Who has a wanted bout with the flu?

While at a local diner where I ordered corned beef hash and eggs and got canned corned beef hash (such a disappointment), some snippet of conversation from another table about a "whole cow" (those are the only words I really heard) took my mind in a very strange direction.

I thought about how one might cook a whole cow, and for some reason, my thought went to Turducken. If you're not familiar with Turducken, it's a turkey, stuffed with a duck, that's stuffed with a chicken. I thought if you started with a cow, where would you go from there? Most likely you'd stuff a pig inside the cow, then stuff a lamb inside the pig.

But how would you cook it? Where would you find an oven big enough? You couldn't spit roast it because by the time the lamb cooked, the cow would be beef jerky. I realized that pit roasting (dig a pit, line it with hot rocks, put the animal in, cover it, then bury it, then dig it up 8-12 hours later) it would be the only way. Low and slow from sunup to sundown, with the right aromatics strategically placed in and around the animals.

It could work. I'm not the man for the job. Just no expertise in pit roasting a single animal, much less three. I think the closest I might come would be to make a meat loaf of ground beef and lamb, then wrap it in bacon. That wouldn't be too bad.

Hmmmm....