In article >,
tert in seattle > wrote:

> 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

The reference is lost on me.

--
Michael Press