An American tourist who climbed into a monkey enclosure at a Japanese zoo while wearing an emoji costume has prompted a potential photo ban.

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saltycotton posted a photo:

Corby’s Whiskey ad
1948

The other day I was thinking about Edward Sorel‘s famous New Yorker cover featuring a punker riding in a hansom cab — you know, the one that received a huge amount of attention because it marked the beginning of Tina Brown’s short reign as New Yorker editor.

Sorel’s cover got me to wonder about other New Yorker covers featuring a hansom cab. I would’ve guessed there’ve been at least a half dozen over the years, but I found — having just revisited The Complete Book of Covers From The New Yorker: 1925-1989 (Knopf, 1989) — the number is two. Now if we started counting covers featuring horses, well…that would be a much much bigger number.

It’s possible there was a stray hansom cab cover, post 1989, but I doubt it (please advise if you know of one).

Below are the two known (to me) New Yorker hansom cab covers. The first one was also used as the cover of The New Yorker’s Fifth Album of Drawings (Harper & Brothers, 1932).

In one of those interesting interesections, my copy, sans dust jacket,  of the Fifth Album was given to me by Edward Sorel. The Album’s dust jacket was later given to me by Chris Wheeler, thus completing the set of dust-jacketed New Yorker Albums in the Spill library.

Julian De Miskey’s April 2, 1932 cover:

And this one from Robert Kraus, December 2, 1961:

Hansom cabs, cartoons-wise: it would take a lot (a whole lot) of searching to discover how many there’ve been. The magazine’s database turned up just one, and the hit was incorrect (the lone result was for a Ralph Barton drawing in the July 10, 1925 issue. The Barton drawing is there, but there’s not a hansom cab in sight). However(!), looking through that July 10, 1925 issue, I did find this:

In this recipe, lightened-up turkey meatballs cook low and slow in an aromatic pomodoro sauce. In place of pasta, we add lacinato kale and canned chickpeas. This meal is a great one to assemble before the work or school day, then dish up when you’re ready to serve dinner. The meatballs hold well on the warm setting of your slow cooker until you’re ready to eat.

Try this recipe for dinner after a workout. Because the prep is done ahead of time, it’s the perfect opportunity to spend your evening doing a hard workout and then refuel with protein, carbohydrates and a vegetable in a hearty dish.

Active time: 20 minutes | Total time: 4–8 hours

Slow Cooker Turkey Meatballs

Ingredients

For the meatballs

• 1 tbsp olive oil
• 1 lb (454g) ground turkey
• 1/2 cup (54g) plain breadcrumbs
• 1/4 cup (25g) Parmesan cheese, finely shredded
• 1/4 cup Italian parsley, finely chopped
• 1 large egg, lightly beaten
• 1 large garlic clove, finely grated
• ¾ tsp salt
• ½ tsp dried oregano
• ½ tsp ground black pepper

For the sauce

• 2 large garlic cloves, thinly sliced
• 2 large sprigs fresh basil
• 2 (28-oz/1,588g) cans no salt added crushed tomatoes
• ½ tsp onion powder
• ½ tsp crushed red pepper flakes
• ¼ tsp salt
• ½ bunch lacinato kale, stemmed and chopped
• 1 (15-oz/425g) can no salt added chickpeas, rinsed and drained
• 1 tbsp unsalted butter

Optional garnishes (not included in nutrition totals)

• Basil leaves, torn
• freshly shredded Parmesan cheese
• Crusty bread

Directions

Drizzle the olive oil in the bottom of a 6–8-quart slow cooker.

In a large bowl, gently combine the remaining meatball ingredients. Using your hands or a 1 3/4-in ice cream scoop, portion out the meatballs and arrange in the bottom of the slow cooker. You should have about 12 meatballs.

To make the sauce, scatter the sliced garlic and basil sprigs over the meatballs, then pour the crushed tomatoes over the top. Add the onion powder and crushed red pepper and season with salt. Do not stir.

Cover the slow cooker and cook on high for 4 hours or on low for 6–8 hours, until the meatballs are cooked through and register 165°F on an instant-read thermometer. Remove basil sprigs and discard. Gently stir in the kale and chickpeas and cook on high for 30 minutes, or until the kale is wilted. Stir in the butter until melted and season the sauce with salt, if needed.

Ladle the meatballs and sauce into four shallow bowls. Garnish with torn basil leaves and freshly shredded Parmesan cheese, if desired. Serve right away, passing slices of crusty bread to mop up the sauce (optional).

Serves: 4 | Serving Size: 3 meatballs, plus 1 cup of sauce

Nutrition (per serving): Calories: 499; Total Fat: 20g; Saturated Fat: 6g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 4g; Cholesterol: 147mg; Sodium: 910mg; Carbohydrate: 46g; Dietary Fiber: 15g; Sugar: 14g; Protein: 36g

Nutrition Bonus: Potassium: 1687mg; Iron: 24%; Vitamin A: 93%; Vitamin C: 28%; Calcium: 13%

Originally published September 22, 2020; Updated May 2026

The post Slow Cooker Turkey Meatballs appeared first on MyFitnessPal Blog.

powerpig posted a photo:

About four years ago I build a bright red fridge with retro styling. Always meant to go back and build a matching range, and I finally got the chance to do so. And I decided to rebuild the fridge from the ground up, too!

Building guides are now available at chrismcveigh.com

The world was introduced to Cleveland Browns photographer Matt Starkey in 2021 when Denver Broncos defensive player Justin Simmons plowed into Starkey on the sidelines on national television.

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powerpig posted a photo:

Although I started tweaking my original two-door fridge design, eventually I decided I wanted something different; something even more retro. Going to a single-door design let me migrate to a much more functional hinge system; this in turn led to retro design elements like the integrated ice box and the "chin" at the bottom of the fridge.

The single door design also let me expand the the sizes of the shelves, both in the main cavity and on the inside of the door. And most of the food items in the fridge are brick-built, too!

A building guide is now available at chrismcveigh.com