web01.fireside.fm Tue, 05 May 2026 12:18:34 -0500 Fireside (https://fireside.fm) Being Jim Davis - Episodes Tagged with “The Falklands War” https://www.beingjimdavis.com/tags/the%20falklands%20war Thu, 14 Sep 2017 05:00:00 -0500 Being Jim Davis is the world's premiere daily Garfield chrono-cast. Our mission is to review and discuss each and every strip of the long-running syndicated comic series before eventually dying of old age. We hope you'll come along with us on this journey, and share in the laughter as we catalogue the daily adventures of everyone's favorite indolent feline through a lens of history, humor, and heuristics. Each episode will be a thorough examination of a single strip. We'll place it in its historical context, then attempt to unravel the morals and meanings hidden under the surface. Finally, we'll consider the question of whether the strip stands the test of time. Above all, we promise to always present you with our sincere, personal, reaction to each Garfield comic strip. Our only thought is to entertain you. en-us episodic The Tagline Goes Here Jonathan Gibson Being Jim Davis is the world's premiere daily Garfield chrono-cast. Our mission is to review and discuss each and every strip of the long-running syndicated comic series before eventually dying of old age. We hope you'll come along with us on this journey, and share in the laughter as we catalogue the daily adventures of everyone's favorite indolent feline through a lens of history, humor, and heuristics. Each episode will be a thorough examination of a single strip. We'll place it in its historical context, then attempt to unravel the morals and meanings hidden under the surface. Finally, we'll consider the question of whether the strip stands the test of time. Above all, we promise to always present you with our sincere, personal, reaction to each Garfield comic strip. Our only thought is to entertain you. yes Jonathan Gibson fancypegleg@gmail.com Episode 382 - Thursday, July 5, 1979 https://www.beingjimdavis.com/382 494c8d6c-9839-4ae8-8cb4-662553e45c00 Thu, 14 Sep 2017 05:00:00 -0500 Jonathan Gibson full Jonathan Gibson At this point, who even cares? <a href="https://garfield.com/comic/1979/07/05" target="_blank"><img src="https://d1ejxu6vysztl5.cloudfront.net/comics/garfield/1979/1979-07-05.gif" border="0" width = 300></a> 13:47 yes <p>Today's <i>Garfield</i> is about Garfield eating candy, so of course we talked about Shapour Bakhtiar. </p> <p><a href="http://www.senormurphy.com/" target="_blank" rel="nofollow noopener">Señor Murphy's</a><br> <a href="https://garfield.com/comic/1979/07/05" target="_blank" rel="nofollow noopener">Today's strip</a></p> <p><a href="https://garfield.com/comic/1979/07/05" target="_blank" rel="nofollow noopener"><img src="https://d1ejxu6vysztl5.cloudfront.net/comics/garfield/1979/1979-07-05.gif" width="640"></a> </p> Today's Garfield is about Garfield eating candy, so of course we talked about Shapour Bakhtiar.

Señor Murphy's
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]]> Today's Garfield is about Garfield eating candy, so of course we talked about Shapour Bakhtiar.

Señor Murphy's
Today's strip

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]]> Episode 381 - Wednesday, July 4, 1979 https://www.beingjimdavis.com/381 6f45226a-d5e5-4f83-b5cd-6935b1ef98f2 Wed, 13 Sep 2017 05:00:00 -0500 Jonathan Gibson full Jonathan Gibson Another strip in the long-running <i>Garfield</i> series. I don't know why it had to exist. <a href="https://garfield.com/comic/1979/07/04" target="_blank"><img src="https://d1ejxu6vysztl5.cloudfront.net/comics/garfield/1979/1979-07-04.gif" border="0" width = 300></a> 23:26 yes <p>***Spoiler alert for some movie where Paul Newman dies at the end***</p> <p>Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature much lower than normally used for cooking (typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables). The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.</p> <p>I think we're about far enough into the week for me to let you in on a little secret. You see, not only is it the merely the case that, as I've been telling you so far this week, our delightful guest host Daniel Manning maintains an incredibly fascinating and erudite <a href="twitter.com/manieldanning" target="_blank" rel="nofollow noopener">Twitter account</a> that you should all follow; it's also 100% accurate for it to be said here, publicly, that he's also the host of his very own podcast! No lie, it's called <i>ars PARADOXICA</i> and I don't know about you but I'm definitely going to <a href="https://arsparadoxica.com/" target="_blank" rel="nofollow noopener">go listen to it.</a> </p> <p><a href="https://garfield.com/comic/1979/07/04" target="_blank" rel="nofollow noopener">Today's strip</a></p> <p><a href="https://garfield.com/comic/1979/07/04" target="_blank" rel="nofollow noopener"><img src="https://d1ejxu6vysztl5.cloudfront.net/comics/garfield/1979/1979-07-04.gif" width="640"></a> </p> ***Spoiler alert for some movie where Paul Newman dies at the end***

Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature much lower than normally used for cooking (typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables). The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

I think we're about far enough into the week for me to let you in on a little secret. You see, not only is it the merely the case that, as I've been telling you so far this week, our delightful guest host Daniel Manning maintains an incredibly fascinating and erudite Twitter account that you should all follow; it's also 100% accurate for it to be said here, publicly, that he's also the host of his very own podcast! No lie, it's called ars PARADOXICA and I don't know about you but I'm definitely going to go listen to it.

Today's strip

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]]> ***Spoiler alert for some movie where Paul Newman dies at the end***

Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature much lower than normally used for cooking (typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables). The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

I think we're about far enough into the week for me to let you in on a little secret. You see, not only is it the merely the case that, as I've been telling you so far this week, our delightful guest host Daniel Manning maintains an incredibly fascinating and erudite Twitter account that you should all follow; it's also 100% accurate for it to be said here, publicly, that he's also the host of his very own podcast! No lie, it's called ars PARADOXICA and I don't know about you but I'm definitely going to go listen to it.

Today's strip

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