01.01.70

, He says. And in Rome, drinking to someone's health was so important that the Senate demanded that all diners drink to their emperor, Augustus, before every meal.

Almost every culture — the Hebrews, Egyptians, Persians, Saxons, Huns — had a pledging of honor with a glass, Dickson says.

But it wasn't always called a toast. The term didn't come about until the late 17th century. In the same way you throw a lime in tequila, it was customary to plop a piece of toast or crouton in a drink, Dickson says. Think of it as an early form of a cocktail snack.

"It may have been a flavoring device," he says. "The practice was common, and virtually anything found floating in a drink was referred to as toast."

Origins Of The 'Clink'

And the clinking of glasses? Dickson says that toasting flair didn't popularize until the early days of Christianity.

Source: New York NOW

Just as they often did in Week 9, the Patriots matched Kyle Arrington on Cruz and gave him help over the top or inside. On only two plays did Cruz line up in the slot and NOT face Arrington. The first was on his touchdown, when he masterfully beat safety James Ihedigbo off the line; the second came late in the second half, on a play that ended with a completion outside to Manningham. In both instances, the Patriots got caught in base personnel against New York’s three-receiver set.

Hakeem Nicks and Mario Manningham each profited from the brackets on Cruz, as did tight ends/fullbacks Bear Pascoe, Jake Ballard and Henry Hynoski. Those three block-first players combined for eight quality receptions. Until the final drive, which was highlighted by Mario Manningham’s brilliant sideline catch (he’s long been one of the best sideline tap-dancers in the league) and a few quick strikes to Nicks, the story of the game was how efficient the Giants were in operating out of base personnel....

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by sourdoughtheangrybaker

SOURDough has recently been assigned to work the early morning baguette shift, a strange new world after a whole year plus working at the shaping table. It’s a very different vibe, waking up at baker’s hours to get to an early shift, the night slowly fading away into bright morning light. While the factory never closes, the early morning baguette shift starts the new cycle of bread production daily, the first batch of organic loaves exiting the ovens as I walk in the door. SOURDough wonders what to expect being away from the shaping table? The morning crew aren’t a pleasant bunch, as Pastry Monkey would often review the morning’s insanity with me during her mini-break. The early start time stripping good manners and charm from this shift’s behavior, plus the general lack of interest in caring to make good bread is what led Monkey out the door.

 

The apprehension of my appearance in the room leads to a lowly whispered chatter. Word has gotten out about my recent involvement with the office types, so they now view me as the enemy. It’s not the worse position to be in, and it makes for a less stressful day. The fear of being reported for poor performance does change one’s behavior, if even slightly. As the morning progresses, I realize the method and flow of this shift is quicker and more frenetic, drivers waiting for the product we produce to start their deliveries to various restaurants and boutique food shops. It seems like a greater volume of bread, but it’s hard to be sure with the amount of people on hand. All of the little breaks along the way do help, especially working in front of those hot deck ovens. As the shift concluded, my supervisor’s expressed satisfaction in my work, and I knew that I would be put into the regular rotation. It felt great to finally work the ovens and score baguettes, another area of the baking process where practice was sorely needed. Baking at home is a very different experience than baking in the factory, even if you’re making the same thing.

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