“Too much of anything is bad, but too much Champagne is just right.” — Mark Twain
At 16, a late bloomer by some standards, two friends and I admitted we’d never really been drunk. Wanting a quick remedy, my friend said was just the fix in his mother’s garage, “Her last boss gave her a case of some French Champagne when she left last year, I think it’s getting pretty old now anyway.” Drinking premier cru champagne from coffee mugs, we spent several hours perusing our favorite periodicals and commenting on the finer aspects of this new favorite beverage. The next morning, the pile of Playboys and empty ’85 Mumm Grand Cordon bottles attested to one simple truth: people should drink more Champagne.
Marilyn Monroe holding a Coupe Glass
Enamelware
The craft of enamel has been around as a decorative and functional technique for centuries. Vitreous enamel is akin to ceramic glaze – it is most commonly the result of fusing powdered glass (or less often a glass paste or spray) to a metal or ceramic substrat. Enamel is bonded to metal in kilns at a high tempurature, from 1400 to 1640 °F.
Enamelware Cup, Circa 1920s
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