Michael Press wrote:
> In article >,
> notbob > wrote:
>
>> On 2013-08-05, Dave Smith > wrote:
>>
>> > made champagne for $20-25, or that Spanish stuff for about $12. French
>> > champagnes here start at about $40. It really is a lot better.
>>
>> Yep. Back when I was jes a hack, almost every resto in CA served
>> Franzia Almond Champagne for Sunday brunches. Didn't matter if it was
>> a Mexican chain, an independent, or a pretty good bistro ....FA
>> sham-pog-nee! It was the gold standard fer CA Sun brunches. The no
>> longer make it. More's the pity.
>>
>> Later, my tastes stepped up. Finally, I settled on the perfect New
>> Years Eve meal: Fresh Dungeness crab, SF sourdough bread w/ real
>> butter, and Fr Champagne. I haven't had it since I left CA 5 yrs ago.
>> Maybe this yr.
>>
>> As for the eggs Benedict, the best I ever ate was EB made with real
>> Hollandaise and D-crab instead of pork. I'll never understand how
>> that Thai resto went out of business. 8|
>
> Now I have to make eggs benedict served with champagne.
> Is it okay to put it on regular toasted bread?

don't let Andy's ghost hear you say that