Dr. Strange - Marvel Comics Great Mystical - Occult Champion (and More About Strange Tales Comics)

"Realms Between -- The inter-dimensional exploits of Dr. Stephen Strange."

A Deeper Foundational Beginning Than Previously Imagined.

Dr. Strange was always a good guy Mystical Super Hero type but Dr. Stephen Strange wasn't.

Coming from Atlas Comics (Pre-Marvel -- post Timely) of the 1950's -- the fantasy series by Ditko and Kirby appealed greatly to most of my friends and acquaintances (in my Comic / SF circles) growing up. The natural evolution of this form -- Strange Tales the fantasy comic series-- became Strange Tales the Super Hero series.

Once Thing and Human Torch took over it wasn't long until Dr. Strange became a wondrous back up event. (For me the main course).

But Stan Lee originally called Dr. Strange master of black magic. Unfortunately black magic is evil (consequences of those who practice it are intensely severe ((the evil they do comes back to them at least 3 times -- they can hide but not forever))). Luckily Stan changed Dr. Stephen Strange's nomenclature to The Master of the Mystic Arts.

Stephen Strange was a greedy surgeon who lost his ability to operate on patients after a tragic car accident. He then sought help from the Ancient One living in the Himalayan mountains. Finally he becomes a metaphysical metaphysician.

Dr. Strange's practice of the occult* (it means hidden knowledge*) leads him on many wonderful fun adventures.

Without the inspiration of Steve Ditko and Gene Colan and others Strange would not have been as great as he was and is. Truly a marvelous creation.

The short TV series did not do him justice. (But was better than nothing -- and at some levels it captured a small percentage of the feel of some of the early Dr. Strange comics.

Still if I had a desire it would be to create a Dr. Strange film and bring him to life in a combo of animation, special effects and as an actual live action movie).

Dr. Strange discovered God in Eternity and merged with him (Later the character, Eternity, was cheapened, I feel).

Dr. Strange only practiced White Magic during the 1960's. In the 1990's he practiced techno magic (whatever that is).

The Master of Mystic Arts is a great character. Be sure to start with Ditko's version for full appreciation of this astounding character.

Marvel comic artist Marie Severin says the Kabala (Cabala --Jewish Mystical System) was a source of material for certain issues of Dr. Strange that she worked on.

But what did Stan Lee, Steve Ditko & Gene Colan tap into? What made Marvel & Dr. Strange so great?

Dr. Strange meditates and sits in a lotus position. (Dr. Strange 3rd series #49 see cover and many other issues.)

Dr. Strange and rock stars often hold their hands in the gesture of the anti-evil eye. In sign language it means: "Love." (Probably depends on which hand one holds up).

So if you need advice on where to begin reading or collecting send me an email. I recommend starting with Strange Tales #110 -- 146 (most of) which contain Steve Ditko's original version of Dr. Strange!

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Guru, Teacher, Ancient One, Union, You, All

Beyond Fanasy and SF:

Note: A Guru is a darkness dispeller...(If your Spiritual leader does not dispel darkness then he or she is not a spiritual leader.)

One must be wary of glorification in the little self (ego -- aka persona).

Harvey Kurtzman was a Yogi (I think). Yoga means Union.

There are many forms of Yoga and Meditation.

Meditation means God Contact in Stillness Deep with focus upon the Divine One (aka) "I die daily."

Side note: There is a Psychic and Mystical side to unusual performances in sports.

Then of course there is the idea and then there is the practice of it. Some things cannot be attained via intellectualizing about it. They must be experienced first hand.

To emulate the teachings of the great masters is superior to preaching about it, obviously. In this world of maya (illusion) where we live -- this then is the battle. Do you choose ego (and the slavery that comes with it) or Spiritualized Soul (that which you really are).

Truth Will Set You Free. Spirit is Truth (naught else is).

strange-tales-comics

This article © Copyright 1-13-2002, 12-2002, 10-2003, 10-2006, 3-28-06 Robert Gustaveson all rights reserved.

Religion was made by Man for Man.

http://graphic-illusion.com

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About Marvel Comics Strange Tales Comic Books:

This great silver age Marvel title STRANGE TALES was very exciting both for the continuity of storyline and the use of the artist. Coloring and even placement of word balloons is an art! Exceptional inking & pencils. Incredible stories!

Both Dr. Strange (by Ditko or Gene Colan) and Nick Fury (which I especially loved when illustrated and written by Kirby, Steranko and Lee) are among my favorite comics -- ever. Surprisingly this series remains undervalued.

Incredibly great comics! First series -- originals, graded accurately, are now available here.

I have doubles of a few issues. Get 'em while they are hot!

And when the films come out these comics can only increase in value.) Tune in for Tales to Astonish, Tales of Suspense and Journey Into Mystery. Silver Age Marvel's here in future ads (will add links). Visit my webpage to see more comics for sale.

r.gustaveson@comcast.net

***

Permission to reprint granted as long as all links and emails and copyright notices remain attached.

http://graphic-illusion.com (see Strange Tales Dr. Strange Link)

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A Great Cake is Moist and Flavorful!

1. Choose recipe and read thoroughly. If there are any terms you are unfamiliar with, check them out on the Internet.

2. Use fresh ingredients

3. Bring eggs and butter to room temperature

4. Preheat oven-make sure rack is close to center (with exception of Angel Food cakes which need the rack at lowest position).

5. Be sure to use the correct cake pans. Visualize your decoration with frosting, choose cakes accordingly. Most popular birthday cakes are sheet cakes because you can write a lot of words on them. Second most popular is two round pans because cake is so much more tasty with frosting between layers. Cake pans can be round, square, sheet, tube, Bundt or cupcakes. Your recipe may suggest the best cake pans to use.

6. Grease the pans with shortening. Take a small sheet of waxed paper and wrap it around your index and middle finger. Dig into the shortening and apply same to the cake pan. You need quite a bit of shortening-make it look like white layer of cold cream on your face. Be sure to get right into the edges so the cake won't stick. [DO NOT GREASE OR FLOUR ANGEL FOOD CAKE PANS]

7. Flour the pans. Take about 1/4 cup of flour and sprinkle it over the shortening. Pick up the pan and hit the sides so the flour will distribute equally. You want the flour to adhere to the shortening, but you don't want mounds of flour. Toss the excess in the sink. Repeat with additional pans.

8. Use paper liners when making cupcakes as this provides ease in decorating and clean-up.

9. Gather and measure all ingredients before you start mixing. Use medium bowl for flour and small bowls or containers for salt, baking soda, extracts etc.

10. Dry ingredients are measured with dry measuring cups and spoons. Dry measuring cups look like small bowls and there is one for each amount. (ie. cup). When you measure dry ingredients, overfill the cup while holding it over your container. Then run a knife over the top of the cup to level the ingredient with the absolute top rim of the dry measuring cup. Use this same technique with measuring spoons when you are measuring dry ingredients like baking powder, baking soda, salt.

a. An exception to the dry measure technique is when you are measuring brown sugar. You must compact the brown sugar in the dry measuring cup by mashing it with your hand into the bottom of the dry measuring cup. Fill it to the top and scrape off excess with a knife.

11. Only liquid ingredients are measured in glass measuring cups. Glass measuring cups have lines drawn to designate the amount (ie. 1/3 cup, 1 cup, 2 cups, etc.). You measure small amounts of liquids (ie. Vanilla extract) with measuring spoons. They should be filled to the rim. It's a good idea to have at least two sets of measuring spoons, one for dry (salt, baking soda) and one set for liquid.

12. When measuring margarine or butter use the measuring guide located on the stick wrapper and cut evenly. Then let it come to room temperature. If you are using margarine or butter from a tub, it's a good idea to place a small piece of saran wrap inside the measuring cup and then spoon the butter (or shortening) into the cup, this makes for easy clean-up.

13. For extra moist cakes (and muffins), add 1 Tablespoon of sour cream to your batter.

14. Follow your recipe for the order in which to mix your ingredients. Very few recipes say to dump all ingredients in at once. Often, you need to beat in eggs one at a time on low speed.

15. Use an electric mixer, if at all possible. It is much better at mixing your ingredients than you can do by hand. Mixing by hand in a large mixing bowl is possible, but it takes at least 300 beats to properly mix a cake. When you can see no flour or dry ingredient, your cake batter is properly mixed. Stop the mixer occasionally to scrape the batter from the sides of the mixing bowl. An electric mixer will do your work in two to three minutes.

16. Use a sturdy wooden spoon for adding in ingredients like chocolate chips, nuts or dried fruit. Take a few tablespoons of flour and mix with the dried fruit. This will prevent dried fruit from sticking together.

17. Pour the cake batter into the prepared cake pans. Use a rubber spatula to scrape as much of the batter from the sides and bottom of the mixing bowl and beaters as possible. Smooth out the batter so that it reaches the sides of the prepared cake pans.

a. If using two pans, try to get the batter evenly distributed between the two pans. Some cooks use a measuring cup to evenly distribute between the two pans, but that takes time. You do need the two pans to have approximately the same amount of batter so that they will rise and cook the same in the same oven.

18. Carefully, put cake pans in the pre-heated oven.

19. Some ovens require you to change from pre-heat setting to bake setting. If this is required, please do so. Preheat uses both the top and bottom heat elements and baking only uses the bottom. So if you don't want to scorch the top of your cake, be sure to set the oven on BAKE.

20. Set a timer. You can set it 5 minutes less than the recipe calls for. Peaking that late in the process will not make the cake fall.

21. DO NOT OPEN THE DOOR, until the timer goes off. If you open an oven door while a cake is rising, the cold air from the kitchen will rush in and cause the cake to collapse.

22. Cake is ready when the sides have gently separated from the sides of the pan. Best test is to stick a toothpick into the center of the cake. If it comes out clean, cake is ready. If there is batter stuck to the toothpick, return to oven for 5 to 10 minutes. Test until toothpick comes out clean. [Pull the rack with the cake pans halfway out of the oven, then test. ]

23. When cakes are ready, remove from oven and place on cooling racks on kitchen counter. Set timer for 10 minutes. Do not disturb the cakes.

24. After 10 minutes, run a butter knife around the edge of the pan (between the pan and cake) to ensure the cake has loosened sufficiently around the edges. Place a cooling rack over the cake with one hand and gently turn the cake over with the other. If you have used enough shortening, your cake pans will lift off the cake layer easily. If not, you may have to gently shake the pans to separate them from the cake. Try not to tear the cake at this point or you will be covering your mistake with frosting.

25. Cool THOROUGHLY before frosting. When you place the palm of your hand on the cake, and it feels cool, you are ready to decorate. It may take 30 minutes to cool.

High-Altitude Adjustments

* For each cup of flour, increase by 1 tablespoon. Add an additional egg to rich cakes to prevent them from falling.

* For each teaspoon of baking powder or baking soda, decrease by 1/8 - 1/4 teaspoon.

* For each cup of fat, decrease by 1-2 tablespoons.

* For each cup of sugar, decrease by 1-2 tablespoons.

* For each cup of liquid, increase by 2-4 tablespoons.

* Try increasing baking temperature 15-25 degrees to "set" the batter.

Experiment with different combinations. All adjustments may not be necessary.

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