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Jammin’ with Uncle B


Got a little jammed up tonight.

Ho ho ho.

Bit of a pickle, really.

Hee hee.

Seriously. If I ever see another strawberry, I’m going to wrestle it to the ground, shove a thermometer where the sun don’t shine and beat it to death with a wooden spoon.


Comment from Uncle Badger
Time: June 29, 2009, 7:03 pm

Have you ever seen a weasel covered head to tail in strawberry jam?

Comment from Allen
Time: June 29, 2009, 7:06 pm

Why Weasel, you’re getting so very… domestic. Before you know it you’ll have your own show, “Stoat Weasel Living.” Then your own brand, and finally they’ll haul you away for insider trading.

When you do your IPO I suggest SWO for your ticker symbol, Stoat Weasel Omnimedia. Pretty sweet huh?


Comment from Gromulin
Time: June 29, 2009, 7:16 pm

TMI, Uncle B, TMI….

Comment from Anonymous
Time: June 29, 2009, 7:51 pm

And you can make jam from all sorts of things! A friend of mine regularly makes fruit+pepper jam that will knock you over. His mango habanero was unbeliveable on a bagel with cream cheese. He regularly wins blue ribbons at his county fair in VA.

Comment from S. Weasel
Time: June 29, 2009, 7:59 pm

We’ve got peppers coming, but they’re slow to flower this year. Don’t axe me; I mostly just eat things.

Comment from Dawn
Time: June 29, 2009, 10:42 pm

I read autistic weasel’s twice.

Comment from porknbean
Time: June 29, 2009, 10:48 pm

I read the same Dawn. Because our weasel is a special weasel.

*pats weasel on the noggin using a protective leather arm glove reinforced with a lead liner*

Comment from MCPO Airdale
Time: June 30, 2009, 12:10 am

Just think how tasty tea will be on a chilly winter’s day!

Comment from The_Real_JeffS
Time: June 30, 2009, 12:29 am

Hmmmph! Just a bunch of canned routines.

Comment from dfbaskwill
Time: June 30, 2009, 7:28 am

There is no smell embedded in my measly brain as strong as the smell of mom’s grape jelly.

Comment from apotheosis
Time: June 30, 2009, 8:36 am

Could be worse, Weas. You could have this guy’s job.

What makes this product so special is that normally you can’t make red currant jam without including an avalanche of unappetising seeds. Extracting the juice to make a jelly is a pretty straightforward business, but a jam contains the skin and flesh of the fruits – a very different animal. So, sometime in the 14th century, local monks had the idea of removing the seeds of red currants before making the jam. One by one, with a goose quill.


Comment from Jakeman
Time: June 30, 2009, 8:53 am

Eh, keep a lid on it.

Comment from Pupster
Time: June 30, 2009, 11:20 am

Jamming ’till the jamming’s through.


Comment from David Gillies
Time: June 30, 2009, 4:12 pm

You realise within six months you’ll be wearing pink woolly cardigans and sensible walking shoes? By this time next year you’ll be a stalwart of the WI.

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