Editor's Note: Explicitly Graphic is a monthly column on our arts blog, Jackalope Ranch, by Cynthia Clark Harvey (who's working on a graphic novel of her own). From time to time, Harvey reviews graphic novels, talks to artists, and dives into the scene of all things explicitly graphic. Today, she's sharing her discussion with graphic novelist Lucy Knisley on Chow Bella.

Lucy Knisley

Lucy Knisley's new book, Relish (First Second), is a piquant medley of family memoir, cookbook, and paean to food.

Knisley shares her appreciation of edibles ranging from the simple, yet sublime, "tomatillos (which I'd peel and eat, hot from the vine, crunchy and delicious, after unwrapping them like pieces of hard candy)" through the middle ground of a fondness for "comfort grease" to a childhood taste for foie gras heightened by an injurious encounter with a flock of geese. Sprinkled throughout are recipes, most of which I want to try.

Lucy Knisley and I communicated recently via email while she is on a tour for Relish.

See also:
- Cynthia Clark Harvey's Explicitly Graphic Column on Jackalope Ranch
- Phoenix Cartoonist Doug Pike Finds Wine World Funny and Profitable

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http://perfumecandy.com

We have our dear friends in Bulgaria to thank for the extra six seconds we can now gain in the morning by ditching the deodorant and popping back an edible perfume.

Introducing Deo Perfume Candy.

See also:
- Sushi Cologne. That's Right, Sushi Cologne.
- Good News: Coffee Might Extend Your Life. Bad News: Sugar Might Make You Dumb
- Bacon and Egg Candies

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Zach Fowle

All the best recipes use only three ingredients, right?

If there ever was a sign that Americans are getting dumber and the apocalypse is nigh, it's the popularity of Here Comes Honey Boo Boo. It should tell you something when both the Democratic and Republican conventions fail to garner higher TV ratings than the antics of former Toddlers and Tiaras star Alana 'Honey Boo Boo Child' and her family of enablers.

See also:
The Unofficial Downton Abbey Cookbook

Now, I do not watch the show. my editor says it's highly addictive, which does not surprise -- things that are bad for you usually are. My interest lies mainly in what the Thompson family chooses to eat. The topic of food arises occasionally on the show -- over the course of the series, we've learned Honey Boo Boo has a fondness for roadkill washed down with "Go Go Juice," a blend of Mountain Dew and Red Bull -- but none of these have been as horrifying as Sketti.

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http://blogs.browardpalmbeach.com/cleanplatecharlie

In today's example of "shit people actually pay money to own" comes the high-priced, deep-fried lady box that's all yours -- if you can cough up the cash.

The Vagina Onion Ring, now up for bid on eBay, is not only a sure sign of the end of times, but also of pure entrepreneurship.

Not only did someone have the eye to spot the onion slices fried together in the shape of a cooch (in a sleeve full of other deep-fried onion rings, nonetheless), but the finder was also smart enough to know someone dumb enough would buy it.

Check out the Vagina Onion Ring in full, after the jump ...

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Not one to sugar-coat anything, writer and breast cancer survivor Tania Katan has her own version of a public service announcement this October.

​It's Breast Cancer Awareness Month and boy am I hungry!

Every October, we gather with friends and loved ones to race for a cure, think about how we might prevent this disease, make donations, and care for those who are enduring breast cancer.

But really, the overlooked star of this month is... Sugar!

Who doesn't want to dive into a moist, sweet, pink ribbon cookie?

How about licking the peaks of sugary pink frosting from atop a gourmet cupcake?

What about sinking your teeth into a handful of crunchy pink M&M's? YUM!

candyaddict.com

​It's fair to say that sugar and breast cancer go hand-in-hand! Like organ meats and gout; cigarettes and emphysema; Jan Brewer and xenophobia...Sugar and breast cancer are just a good match!

That's probably why, every October, I am stunned, and excited, to find bloated bakery goods with pink frosting ribbons to promote Breast Cancer AWARENESS!

Find out why Tania's stunned, after the jump.

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​You better hurry.  More »

moma.org

​How much thought have you given to your plastic coffee cup lid? 

 

courtesy Lucy Stephens

​Despite the horror of seeing our poor state identified with a Velveeta-y treat (I'm sure you can make chile con queso other ways, but I've never seen it) I had to share this lovely graphic and interview from our sister blog, LA Weekly's Squid Ink. Check out why British designer Lucy Stephens identified California with (gasp!) Cobb salad.

Hey, at least Arizona got tortillas and salsa.  

​Anyone up for some frog leg lollies?

This Friday and Saturday, mobile food chef Jeff Kraus of Truckin' Good Food fame steps down from his Parisian kitchen-on-wheels and moves to the turf of the pop-up concept Cycle, for a test run of his non-mobile restaurant concept "Experience"

Apparently, people are stoked to experience "Experience".

All 120 reservation openings are gone and they went quick --- like 14 hours quick. And that's after people got a look at the menu --- which has a dish or two that left us scratching our heads.

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Tags:

Cycle, Jeff Kraus, Pop Up, Truckin' good food

Jonathan McNamara

Kathleen Vanesian's Girl Scout Trefoil Trifle

​

Got some Girl Scout cookies sitting around? So did we. Hence, the Trefoil Cookie Showdown.

There's something perverse, or at least ironic, in combining Girl Scout cookies and liquor.  So I did it.

Instead of using lemon pound cake in layers for my usual trifle, I substituted Girl Scout Trefoils, an unvarnished version of shortbread pushed by Brownies and GS's nationwide.   Here's all you have to do to create this unusual dessert:

Make two small packages of instant pudding with cold milk per package instructions - the flavor is up to you.  I used cheesecake flavor, but the less adventurous might want to go with vanilla, French vanilla or some other less exotic concoction. 

Layer Trefoils on the bottom of a footed trifle dish or any glass serving dish through which you can see the layers you'll be building.  Sprinkle with cream sherry (had I had some Framboise, a raspberry liqueur, around, I would have used that; on top of the cookie layer, spread a thin layer of raspberry preserves, then top with pudding.  Repeat the layer ritual until the serving dish is almost full, leaving room for a layer of whipped cream on top.  Refrigerate. 

Just before serving, top with whipped cream and fresh raspberries.  Don't do what I did and put the whipped cream and berries on ahead of time.  The cream will puddle on you and you will spend a ridiculous amount of time cleaning up the drippy sides of the dish before you allow everyone to dig in.