Posted on 06/29/2019 6:16:34 PM PDT by SamAdams76
“Greek wine (which tastes like turpentine... “
It still exists....Retsina.
That is my heaven, right there.
Don’t forget bread.
Wow, Frank Zappa was gorgeous.....
“It’s not easy, being cheesy.”
—Chester Cheetah
BTW, I am surprised to learn that Chester Cheetah debuted in 1986. I would have guessed mid ‘90s, but indeed he has been with us for 33 years now.
https://en.wikipedia.org/wiki/Chester_Cheetah
 "Uh-oh! I squeezed the cheese again!" |
Blessed are the makers of all dairy products!
“Take heart amid the deepening gloom that your dog is finally getting enough cheese”
Thanks for the excerpt. I didn’t intend the couplet.
Sometime I am a muse ing
It doesn’t take long to get used to retsina. But I don’t know if there is any evidence for ancient Greeks drinking retsina.
Best cheese.
In the early 1960s, Suzy Zeiger, nicknamed Suzy Creamcheese, was a peripheral member of the retinue of Frank Zappa and the Mothers of Invention. After the real Suzy left the group, other people used the name “Suzy Creamcheese” in Mothers’ performances. Eventually, it was widely thought that she had always been a fictitious character. On the album Freak Out!, Suzy Creamcheese was played by Jeannie Vassoir; on Absolutely Free and Mothermania it was Lisa Cohen; and on We’re Only in It for the Money and Uncle Meat it was Pamela Zarubica. The real Suzy continued to use the name “Suzy Creamcheese”. She moved to London, England, where she was for a while the girlfriend of John Hopkins, a leading figure in the British hippie subculture. She was also associated with the unorthodox psychiatrist R.D. Laing. Zappa claimed that in a 1967 tour in Europe, some fans asked him if Suzy toured with them. Because of that, Zappa used Zarubica as Suzy in that tour. In fact, the first performance of the tour took place in the Royal Albert Hall, in London, when the real Suzy lived there.
I know but it’s expiration date isn’t for 30 years!! This cheesish can be aged.
Made Mac n Cheese tonight. Used Gouda, Cheddar, Gruyere, Port wine cheese (a must) and had to throw in Velveeta to put it all together.
Really? How cheesy can you get?
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