Champagne Toast Quotes

Here's champagne for our real friends, and real pain for our sham friends.

Freedom is not a reward or a decoration that you toast in champagne. On the contrary, it's hard graft and a long-distance run, all alone, very exhausting. Alone in a dreary room, alone in the dock before the judges, and alone to make up your mind, before yourself and before the judgement of others. At the end of every freedom there is a sentence, which is why freedom is too heavy to bear.

No one has ever made me feel like this, no one. So much regret, so much loss, and so much desire all swirled together in my muddled brain. In my muddled heart.

That’s the thing about love — it’s full of possibilities. It can lead you down so many different paths. Sure, for some of us, it can lead to sadness and regret. But, for others, well, for others it can lead them to the greatest future they could’ve ever hoped for. Love is the most possible thing in the world.

I want to hear you say it,” I say, pushing her hair from her eyes. She sighs and I can’t hold back any longer. I stroke her cheek with my hand and lean in to kiss her soft lips. I half expect her to push me back, but I can’t stop myself right now. I have to do it. I have to kiss her. I need to kiss her.

A toast at your wedding, perhaps?” said Eldric. “I shall never get married,” I said. “But I do like champagne.

Kissing Kate is like nothing I’ve ever experienced. And as much as I want to think I’m the good guy, as much as I’ve proclaimed that sleeping with an attached girl isn’t my style, I’m not walking away. I can’t. I have her now. She’s mine. And I’m not going anywhere.

It was Buckley, as my father and sister joined the group and listened to Grandma Lynn’s countless toasts, who saw me. He saw me standing under the rustic colonial clock and stared. He was drinking champagne. There were strings coming out from all around me, reaching out, waving in the air. Someone passed him a brownie. He held it in his hand but did not eat. He saw my shape and face, which had not changed-the hair still parted down the middle, the chest still flat and hips undeveloped-and wanted to call out my name. It was only a moment, and then I was gone.

There’s a good reason, as Miller said to me, why alcoholics don’t celebrate the successful completion of a twenty-eight-day rehab program with a champagne toast.

I intend to die with a bottle of champagne by my bed. I'll drink a toast to the fact that, despite everything, I was able to experience the singular adventure of being born, living and one day disappearing into the darkness once again.

He didn’t just break her neck,” Scythe Goddard pointed out. “He unflinchingly snapped her spine! Everyone heard it. I’m sure it woke up the scythes sleeping in the back row!” “Classic!” said Scythe Chomsky, guzzling his champagne down, not waiting for the toast.

My mug had a reindeer in a bathrobe and slippers with Christmas lights laced in its antlers, toasting the merry season with champagne and saying, “Bingle Jells.

champagne, n. You appear at the foot of the bed with a bottle of champagne, and I have no idea why. I search my mind desperately for an occasion I've forgotten - is this some obscure anniversary or, even worse, a not-so-obscure one? Then I think you have something to tell me, some good news to share, but your smile is silent, cryptic. I sit up in bed, ask you what's going on, and you shake your head, as if to say that nothing's going on, as if to pretend that we usually start our Wednesday mornings with champagne. You touch the bottle to my leg - I feel the cool condensation and the glass, the fact that the bottle must have been sleeping all night in the refrigerator without me noticing. You have long-stemmed glasses in you other hand, and you place them on the nightstand, beside the uncommenting clock, the box of kleenex, the tumbler of water. "The thing about champagne," you say, unfailing the cork, unwinding its wire restraint, "is that it is the ultimate associative object. Every time you open a bottle of champagne, it's a celebration, so there's no better way of starting a celebration than opening a bottle of champagne. Every time you sip it, you're sipping from all those other celebrations. The joy accumulates over time." You pop the cork. The bubbles rise. I feel some of the spray on my skin. You pour. "But why?" I ask as you hand me my glass. You raise yours and ask, "Why not? What better way to start the day?" We drink a toast to that.

When the design was finally locked in, Jobs called the Macintosh team together for a ceremony. “Real artists sign their work,” he said. So he got out a sheet of drafting paper and a Sharpie pen and had all of them sign their names. The signatures were engraved inside each Macintosh. No one would ever see them, but the members of the team knew that their signatures were inside, just as they knew that the circuit board was laid out as elegantly as possible. Jobs called them each up by name, one at a time. Burrell Smith went first. Jobs waited until last, after all forty-five of the others. He found a place right in the center of the sheet and signed his name in lowercase letters with a grand flair. Then he toasted them with champagne. “With moments like this, he got us seeing our work as art,” said Atkinson.

Sadly enough, one rarely marries the candlelight and champagne. One marries instead the blue jeans and rumpled t-shirts, the Coca Cola and burnt toast, and one puts away the candlelight and champagne in a magic box. In the long run, I guess Coca Cola and burnt toast are easier to live with

Drink a bottle of cheap champagne. Mix with orange juice. A large Glenmorangie. Milk and blackish toast. Half a bottle of Blue Nun. Budweiser. Budweiser. Go to church. Say I do etc. Budweiser. Murphy’s. Jameson. Budweiser. Stella. Stella. Cake. Stella. Jameson. Stella. Vodka and orange. Vodka and black. Speech, speech. Vodka. Vodka. Double Jameson. Double vodka. Double vodka. Get carry-outs of barley wine. Say goodbye to aunties. Uncles. Mothers etc. Stop car on M18. Vomit. Sleep. Dream of dim-lit hallways and a black door. Wake up between Scarborough and Robin Hood’s Bay. Her not saying much. Driving.

I had this idea we would have ordered some good champagne, launched toast after toast to our humanity, which after all had created everything: the opportunities for the bug, the bug itself, and its solution. I think now it might have changed us, softened our failures, made us feel we belonged to—had a true stake in—those lives full of code we had separately stumbled into. I like to think it would have reassured him, saved him: To know that at the heart of the problem was the ancient mystery of time. To discover that between the blinks of the machine’s shuttered eye—going on without pause or cease; simulated, imagined, but still not caught—was life.

And do not think you shouldn’t be standing on that chair, shouting, “I AM A FEMINIST!” if you are a boy. A male feminist is one of the most glorious end-products of evolution. A male feminist should ABSOLUTELY be on the chair—so we ladies may all toast you, in champagne, before coveting your body wildly. And maybe get you to change that lightbulb, while you’re up there. We cannot do it ourselves. There is a big spiderweb on the socket.

I began to realize that my pictures of God were old. They were not old in the sense of antique champagne flutes, which are abundant with significance precisely because they are old—when you sip from them you remember your grandmother using them at birthday dinners, or your sister toasting her beloved at their wedding. Rather, they were old like a seventh-grade health textbook from 1963: moderately interesting for what it might say about culture and science in 1963, but generally out of date.

Without slavery, as a matter of fact, there is no definitive solution. I very soon realized that. Once upon a time, I was always talking of freedom: At breakfast I used to spread it on my toast, I used to chew it all day long, and in company my breath was delightfully redolent of freedom. With that key word I would bludgeon whoever contradicted me; I made it serve my desires and my power. I used to whisper it in bed in the ear of my sleeping mates and it helped me to drop them. I would slip it… Tchk! Tchk! I am getting excited and losing all sense of proportion. After all, I did on occasion make a more disinterested use of freedom and even – just imagine my naiveté -- defended it two or three times without of course going so far as to die for it, but nevertheless taking a few risks. I must be forgiven such rash acts; I didn't know what I was doing. I didn't know that freedom is not a reward or a decoration that is celebrated with champagne. Nor yet a gift, a box of dainties designed to make you lick your chops. Oh, no! It’s a choice, on the contrary and a long-distance race, quite solitary and very exhausting. No champagne, no friends raising their glasses as they look at your affectionately. Alone in a forbidding room, alone in the prisoner's box before the judges, and alone to decide in face of oneself or in the face others' judgment. At the end of all freedom is a court sentence; that's why freedom is too heavy to bear, especially when you're down with a fever, or are distressed, or love nobody.

So he got out a sheet of drafting paper and a Sharpie pen and had all of them sign their names. The signatures were engraved inside each Macintosh. No one would ever see them, but the members of the team knew that their signatures were inside, just as they knew that the circuit board was laid out as elegantly as possible. Jobs called them each up by name, one at a time. Burrell Smith went first. Jobs waited until last, after all forty-five of the others. He found a place right in the center of the sheet and signed his name in lowercase letters with a grand flair. Then he toasted them with champagne. “With moments like this, he got us seeing our work as art,” said Atkinson.

Thunk. I jump back in alarm, my heart pounding against my ribs. And then I hear, “Jemma!” A loud whisper, coming from below. I open up the doors and step outside. Moving quickly to the railing, I lean against it and peer down to find Ryder standing there, staring up at me. He’s dressed in a suit and tie--the same charcoal suit he wore to the gala, with a narrow silver-blue tie. “What are you doing?” I call down to him. He drops a handful of pebbles, scattering them into the grass by his feet. “Shh! Can I come up?” I lower my voice to match his. “What’s wrong with the front door?” He eyes me with raised brows. “Really?” I picture my parents downstairs. Imagine what questions they’d ask, what gleeful conclusions they’d leap to at the sight of him here, asking to see me. I shake my head and reach a hand down toward him. “Here, can you climb?” There’s a vine-covered trellis against the house beside my balcony. If he can just get a foothold, he’s tall enough to swing himself up and over the railing. Which he does in less than two minutes. Pretty impressive, actually. Once he’s got both feet on the balcony, he casually brushes himself off. Somehow, he manages to look like he just stepped off the cover of GQ. I tip my head toward the window. “You wanna come in?” “You think it’s safe?” “Just let me go lock the door,” I say before hurrying back inside. And don’t think I’m not amused by the irony. Because unlike normal people, we’re not sneaking around to avoid being caught and punished. Nope. On the contrary, our parents would celebrate if they caught us in my bedroom together. I’m talking music and streamers and champagne toasts. As quietly as possible, I turn the key in the lock, listening for the click. Sorry, folks. No party tonight.

No one but she had realized that the ballroom bore a rather startling resemblance to the gardens at Charise Dumont’s country house, and that the arbor at the side, with its trellised entrance, was a virtual replica of the place where she and Ian had first waltzed that long-ago night. Across the room, the vicar was standing with Jake Wiley, Lucinda, and the Duke of Stanhope, and he raised his glass to her. Elizabeth smiled and nodded back. Jake Wiley watched the silent communication and beamed upon his little group of companions. “Exquisite bride, isn’t she?” he pronounced, not for the first time. For the past half-hour, the three men had been merrily congratulating themselves on their individual roles in bringing this marriage about, and the consumption of spirits was beginning to show in Duncan and Jake’s increasingly gregarious behavior. “Absolutely exquisite,” Duncan agreed. “She’ll make Ian an excellent wife,” said the duke. “We’ve done well, gentlemen,” he added, lifting his glass in yet another congratulatory toast to his companions. “To you, Duncan,” he said with a bow, “for making Ian see the light.” “To you, Edward,” said the vicar to the duke, “for forcing society to accept them.” Turning to Jake, he added, “And to you, old friend, for insisting on going to the village for the servingwomen and bringing old Attila and Miss Throckmorton-Jones with you.” That toast belatedly called to mind the silent duenna who was standing stiffly beside them, her face completely devoid of expression. “And to you, Miss Throckmorton-Jones,” said Duncan with a deep, gallant bow, “for taking that laudanum and spilling the truth to me about what Ian did two years ago. ‘Twas that, and that alone, which caused everything else to be put into motion, so to speak. But here,” said Duncan, nonplussed as he waved to a servant bearing a tray of champagne, “you do not have a glass, my dear woman, to share in our toasts.” “I do not take strong spirits,” Lucinda informed Duncan. “Furthermore, my good man,” she added with a superior expression that might have been a smile or a smirk, “I do not take laudanum, either.” And on that staggering announcement, she swept up her unbecoming gray skirts and walked off to dampen the spirits of another group. She left behind her three dumbstruck, staring men who gaped at each other and then suddenly erupted into shouts of laughter.

house with a great view. You’ll see that at the party tonight. Wish Char would be here for that, too, but we’ll all be together soon.” At least, Kate thought, Jack Lockwood, alias former father, would not be here tonight, so she could enjoy herself. Not only was she curious to see Grant Mason, but she also couldn’t wait to examine the Adena burial site she’d found on an old map in the university archives when she was back in the States at Christmas. The so-called Mason Mound was about twenty yards behind Grant’s house, and she was much more eager to see it than him. * * * The caterers Grant had hired from the upscale Lake Azure area had taken over the kitchen, and he didn’t want to disturb the setup for the buffet or the bar at the far end of the living room. So he sat in his favorite chair looking out over the back forest view through his massive picture window. The guests for the party he was throwing for his best friend, Gabe, and his fiancée, Tess, would be here soon—eighteen people, a nice number for mixing and chatting. He’d laid in champagne for toasts to the happy couple. Gabe and Grant had been best friends since elementary school, when a teacher had seated them in alphabetical order by first names. Grant had been the first to marry. Lacey had been his high-school sweetheart, head of the cheerleaders, prom queen to his king. How unoriginal—and what a disaster.

A group of laughing girls, heads out the window, toasted passers-by with glasses full of champagne. ‘Yee ha, cowgirl!’ one of the girls shouted from the limo window. For a second Emma was confused, before remembering what she was wearing. The Wild West outfits had been Lizzy’s idea. And dressing up was compulsory, especially for the bride-to-be. She took off her cowgirl hat and held it under her arm. ‘We

Getting ready on the day of launch takes much longer than you’d think it would, like so many aspects of spaceflight. First I take a final trip to the banya to relax, then go through the preflight enema ritual—our guts shut down in space initially, so the Russians encourage us to get things cleaned out ahead of time. The cosmonauts have their doctors do this, with warm water and rubber hoses, but I opt for the drugstore type in private, which lets me maintain a comfortable friendship with my flight surgeon. I savor a bath in the Jacuzzi tub, then a nap (because our launch is scheduled for 1:42 a.m. local time). When I wake, I take a shower, lingering awhile. I know how much I’ll miss the feeling of water for the next year. The Russian flight surgeon we call “Dr. No” shows up shortly after I’m out of the shower. He is called Dr. No because he gets to decide whether our families can see us once we’re in quarantine. His decisions are arbitrary, sometimes mean-spirited, and absolute. He is here to wipe down our entire bodies with alcohol wipes. The original idea behind the alcohol swab-down was to kill any germs trying to stow away with space travelers, but now it seems like just another ritual. After a champagne toast with senior management and our significant others, we sit in silence for a minute, a Russian tradition before a long trip. As we leave the building, a Russian Orthodox priest will bless us and throw holy water into each of our faces. Every cosmonaut since Yuri Gagarin has gone through each of these steps, so we will go through them, too. I’m not religious, but I always say that when you’re getting ready to be rocketed into space, a blessing can’t hurt.

A regiment of servants brought out silver platters and trays of champagne, and the guests settled in their chairs to enjoy the repast. They were given individual servings of goose dressed with cream and herbs and covered with a steaming golden crust... bowls of melons and grapes, boiled quail eggs scattered lavishly on crisp green salad, baskets of hot muffins, toast and scones, flitches of fried smoked bacon... plates of thinly sliced beefsteak, the pink strips littered with fragrant shavings of truffle. Three wedding cakes were brought out, thickly iced and stuffed with fruit.

Martinis and Champagne were passed, along with a selection of Bobby's best hors d'oeuvres: potato pillows dotted with crème fraîche and caviar, crawfish spread served in toast cups, miniature crab cakes topped with rémoulade, tiny tuna burgers with fresh grated ginger, served on homemade brioche (Alice's recipe, which I discovered was virtually indistinguishable from what my father used to bake for our family). There were all sorts of desserts, too, mostly southern. But the hit of the evening was, as always, Bobby's banana pudding, made with pound cake instead of Nilla wafers. For the party Bobby fixed individual puddings, served in shot glasses, topped with whipped cream instead of meringue.

It's going on within this world wide corporation. Instead of marriage to the One above, it's lust for power and fornication to this currency currently in circulation. Manipulation to the out most, every time a native is manipulated, it's corkscrews and champagne toast, mashed potatoes and beef roast, living in Hell while they sip and dine on the east coast. Only a dream of prosperity through inflated currency, gold bricks which alone could keep up from catastrophe will soon vanish and no rate of interest will tempt it to return for eternity.

Jason worked at the newspaper: editing and designing pages and following the exploits of the local politicians, who all had names like “Saxby Chambliss.” He entertained himself by slipping increasingly outrageous puns into the copy, which culminated in a headline about a dachshund race that read, “All Wieners in the Long Run.” He was so pleased with himself over that one he brought home a bottle of champagne that night. “To the wieners,” he toasted, “and to their long lives.

Maybe a little, but I figure that’s normal, right? If I wasn’t jealous, would I even be human? My point is, I’m saying it’s not relevant. I’m doing this for you.” He pauses and thinks for a moment before correcting himself. “With you.” “With you,” Church agrees, and then he pours another round of champagne. The boys clink their glasses with mine a second time. “Till death do us part,” Church toasts

There’s a beauty to keeping a secret, Cecelia. But it can only remain one if you choose to guard it. Years from now, when you’re toasting with your friends during Sunday brunch, before the bitching commences, this secret can be the subtle smile that tilts those beautiful lips before you take your first sip of champagne. Everyone has them, but not many can keep them.

The final agreement took shape during the final two days of Carter’s presidency. The president slept on the Oval Office couch as he desperately hoped for the hostages’ release on his watch. While the hostages had boarded an Algerian aircraft on Reagan’s inauguration day, January 20, 1981, communications between the plane’s cockpit and the tower indicated nothing would happen until Reagan finished his oath. Aides told Carter of the hostages’ departure from Tehran when he arrived at Andrews Air Force Base to board a flight home to Georgia. During a post-inauguration luncheon in the Capitol, Reagan hoisted a champagne toast and announced to the world that the hostages had left Iranian airspace. Sadly, Carter made the same statement in front of a few folks in Plains, Georgia.

Mr Dumble wouldn't stop raising his glass and making toasts to Buster's good health. (Some people might say it was just an excuse for him to drink lots of that expensive champagne which he seemed to enjoy so much, but I'm sure that had nothing to do with it.)

Where I’m from, evil looks like what it is. But in Redwood, the most cruel are drowning in jewels and good looks. They flaunt their status and power. They smirk and make champagne toasts and slap black cards on counters. I’m nothing like that. And it seems everyone here wants to remind me of my true value. Because I come from nothing, I have no power. And helplessness sticks.

Maybe we should open a bottle of champagne," Maddy said, glaring at the two women. "A toast to keeping secrets . . . where would a family be without 'em?

That’s easy,” Mabel said. “Why don’t you have a Champagne?” “I can barely sell wine,” Michael said. But he thought, you know, why don’t we? “What would I call it, anyway?” Mabel barely paused. “Well, I’d call it Barefoot Bubbly,” she said. It took a few years. Barefoot’s sparkling wine didn’t hit the market until 1997. A year later, Michael and Bonnie toasted Mabel for her 80th birthday with a wine named Barefoot Bubbly.

group of laughing girls, heads out the window, toasted passers-by with glasses full of champagne. ‘Yee ha, cowgirl!’ one of the girls shouted from the limo window. For a second Emma was confused, before remembering what she was wearing. The Wild West outfits had been Lizzy’s idea. And dressing up was compulsory, especially for the bride-to-be. She took off her cowgirl hat and held it under her arm. Will was out with a group of Dan’s friends – a mixture of university mates and colleagues from the web company where Dan worked. ‘We even went over

Somewhere the applause began, and within seconds the fields and lawns and formal gardens of Government House’s Deer Park were filled with riotous applause and raucous cheering as the welldressed crowd of billionaires and government officials and members of noble houses from a hundred worlds forgot everything except a jingoism and war lust awakened now after More than a century and a half of dormancy. I did not applaud. Ignored by those around me, I finished my toast—not to Lady Philomel now, but to the enduring stupidity of my race—and downed the last of the champagne.

Andy was surprised to hear me request champagne. He tried to persuade me not to, but Count Casanova convinced Andy that a few sips wouldn’t harm me. “Besides, we should toast our friendship,” said the Count. Andy consented to breaking the E.R.O.S. rule for a night. He knew me well enough to know I had my mind made up.

Later in the evening, trays of champagne were brought out, and the assembled guests waited expectantly for the betrothal announcement to be made. Unfortunately, the man designated to do it was temporarily missing. After a brief search, Leo was found and urged into the drawing room, where he launched into a charming toast and listed any number of amusing reasons for marriage. Although most of the guests listened with close attention and chuckled throughout, Christopher heard a pair of women gossiping nearby, whispering in disapproving undertones. “…Ramsay was found flirting in the corner with a woman. They had to drag him away from her.” “Who was it?” “His own wife.” “Oh, dear.” “Yes. How unseemly for a married couple to carry on so.” “I suppose the Hathaways know no better.” Christopher suppressed a grin and fought the temptation to turn and inform the two old hens that the Hathaways actually did know better. They just didn’t give a damn.

While the Cannings were still at Bombay, Lord Elphinstone was a charming host and got up two expeditions to famous caves, which showed just how far Raj formality had spread since the Edens' time. On January 31st, a large party went to the caves of Keneri, where everyone had their own cave furnished with washing tubs, sofas, writing-tables "and all requisites down to pen knives and India rubber bands," as Canning noted approvingly in his diary. Lord Elphinstone's servants had laboriously carried all this paraphernalia during the night "to this desolate uninhabited, trackless spot." The Imperial Presence became even more pronounced on February 5th when the Cannings went by steamer to the caves of Elephanta. Tents and huts had been set up outside where the party all changed into evening clothes- all frightfully well organized. Dinner for fifty people was laid in the principal cave, complete with champagne coolers, finger bowls, everything. The British toasted their Queen while Hindu gods carved in the dank rock leered lasciviously. On

We bring champagne to Franklin and Jeffrey, and I offer a final toast, 'Wishing you all good things in your life together.' Short, simple, to the point. I look at Meredith, relaxed in her ivory gown, my sister is all grown up. I'm grateful we did our growing up together.

But Rose lifted her champagne flute in a toast. “It is precisely our unfortunate characteristics that make any of us interesting—wouldn’t you say, ladies? Those of us, I might add, who are interesting.” Maneuvering Kate away from the gaggle, Rose led her through the gardens and down to the river.

They took Daisy to the orangery, where warm autumn light glittered through the windows, and the scents of citrus and bay hung thick in the air. Removing Daisy's heavy orange-blossom wreath and veil, Lillian set them aside on a chair. There was a silver tray on a nearby table, laden with a bottle of chilled champagne and four tall crystal glasses. "This is a special toast for you, dear," Lillian said, while Annabelle poured the sparkling liquid and handed the glasses out. "To your happy ending. Since you've had to wait for it longer than the rest of us, I'd say you deserve the entire bottle." She grinned. "But we're going to share it with you anyway." Daisy curved her fingers around the crystal stem. "It should be a toast for all of us," she said. "After all, three years ago we had the worst marriage prospects imaginable. We couldn't even get an invitation to dance. And look how well things turned out." "All it t-took was some devious behavior and a few scandals here and there," Evie said with a smile. "And friendship," Annabelle added. "To friendship," Lillian said, her voice suddenly husky. And their four glasses clicked in one perfect moment.

1 SCRAMBLED EGGS ‘JAMES BOND’ For FOUR individualists: 12 fresh eggs Salt and pepper 5–6 oz. of fresh butter Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy-bottomed saucepan) melt four oz. of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk. While the eggs are slightly more moist than you would wish for eating, remove pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fine herbs. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.

How many times can you be shattered in the toasting, a champagne flute lifted and listing? How many times will you survive, a woman made of her own history, and more than it? How many times can you put your heart back together? As many times as you need to. You can make it through this.

What would your last meal be?" I asked suddenly. That was a night when I thought it would be all right if my life ended. "A really long omikase. Like at least thirty-four courses. I want Yesuda to cook them himself. He puts the soy sauce on with a paintbrush." "Salmon pastrami from Russ and Daughters. A ton of bagels. Like three bagels." "In-N-Out double double." "I'm thinking about a Barolo, something really ripe and dirty, like from the eighties." "ShackBurger and a milk shake." "My mom's was veal scallopini and a Diet Coke." "Nonna's Bolognese----it takes eight hours. She makes the pappardelle by hand." "A roast chicken---I would eat the entire thing by hand. And I guess a DRC. When else would I taste that kind of Burgundy?" "Blinis, caviar, and crème fraîche. Done and done. Some impossible Champagne, Krug, or a culty one like the Selosse, drunk out of the bottle." "Toast," I said, when my turn came. I tried to think of something more glamorous, but toast was the truth. I expected to be mocked. My suburban-ness, my stupidity, my blankness. "What on top?" "Um. Peanut butter. The raw kind you get from the health-food stores. I salt it myself.

In Robert Noyce’s office there hung a black-and-white photo that showed a jovial crew of young scientists offering a champagne toast to the smiling William Shockley. The picture was taken on November 1, 1956, a few hours after the news of Shockley’s Nobel Prize had reached Palo Alto. By the time that happy picture was taken, however, Shockley Semiconductor Laboratories was a chaotic and thoroughly unhappy place. For all his technical expertise, Shockley had proven to be an inexpert manager. He was continually shifting his researchers from one job to another; he couldn’t seem to make up his mind what, if anything, the company was trying to produce. “There was a group that worked for Shockley that was pretty unhappy,” Noyce recalled many years later. “And that group went to Beckman and said, hey, this isn’t working. . . . About that time, Shockley got his Nobel Prize. And Beckman was sort of between the devil and the deep blue sea. He couldn’t fire Shockley, who had just gotten this great international honor, but he had to change the management or else everyone else would leave.” In the end, Beckman stuck with Shockley—and paid a huge price. Confused and frustrated, eight of the young scientists, including Noyce, Moore, and Hoerni, decided to look for another place to work. That first group—Shockley called them “the traitorous eight”—turned out to be pioneers, for they established a pattern that has been followed time and again in Silicon Valley ever since. They decided to offer themselves as a team to whichever employer made the best offer. Word of this unusual proposal reached an investment banker in New York, who offered a counterproposal: Instead of working for somebody else, the eight scientists should start their own firm. The banker knew of an investor who would provide the backing—the Fairchild Camera and Instrument Corporation, which had been looking hard for an entrée to the transistor business. A deal was struck. Each of the eight young scientists put up $500 in earnest money, the corporate angel put up all the rest, and early in 1957 the Fairchild Semiconductor Corporation opened for business, a mile or so down the road from Shockley’s operation.

And it isn’t doing a thing to them. You get that, don’t you? They’re going on with their night, drinking champagne, toasting their award-winner. They don’t think they’ve done anything wrong, and they never will. They see themselves as the victims. They see him as the victim.

hibiscus mimosa The hibiscus mimosa is lovely in its simplicity, a beautiful mix of prosecco and hibiscus that begs for a toast (or to be served alongside toast, at brunch). Sub in a nonalcoholic sparkling wine for kids and teetotalers. TIME: 3 MINUTES SERVES: 1 ⅓ cup dried hibiscus flowers ⅓ cup sugar 1 lemon wedge Prosecco ½ ounce hibiscus syrup (from one 8.8-ounce jar of hibiscus flowers in syrup) ½ ounce fresh lemon juice Hibiscus flower (from one 8.8-ounce jar of hibiscus flowers in syrup), for garnish Combine the hibiscus flowers and sugar in a food processor. Pulse until the flowers are pulverized. (Be certain to use the pulse method to ensure the sugar doesn’t melt or heat up.) Pour the hibiscus sugar onto a small plate. Rub the rim of a champagne flute with the lemon wedge. Dip the rim in the hibiscus sugar and twist it to coat. Fill the rimmed champagne flute halfway with prosecco, making certain to tilt the glass when pouring the prosecco to ensure the liquid does not overflow. Add the hibiscus syrup and lemon juice; stir with a barspoon. Use a barspoon to add a hibiscus flower to the bottom of the glass. Top off with additional prosecco. Serve and enjoy.

And that night, again finding my car to be the only one in the parking lot, again walking my personal holy ground in prayer, I didn’t become any more his son. God didn’t love me more that night than he has any other night, and I didn’t belong to him any more entirely than any other person out dancing and doing champagne toasts. But in a world that for the most part rejects him, ignores him, and chooses any distraction over him, imagine how much it must bless the heart of the Father to hear, “I want to be with you. I choose you, God, over every other option.

Bree lifted her glass of water. “To Sam and Etienne. Finally!” They toasted us with champagne flutes and coffee mugs. I lifted my mug and shared a smile with Sam, counting the minutes until we were alone again.

Tristan Miles, I have never met anyone quite like you.” “Ditto.” He holds his glass up. “A toast.” I take a big gulp of my champagne and touch my glass with his. “To swallowing semen,” he says. What the hell? I snort and spit my drink out, and it spurts all over the table as I laugh out loud. “You’re head obsessed today.” He sits back in his chair; his eyes are alight with mischief. “That’s because I can’t stop thinking about it.

The Indians, not expecting to win, had no champagne with which to celebrate. The West Indians were well stocked, and Kapil, having gone to their dressing room to commiserate, saw the bottles stacked and asked Lloyd to give him some so he could toast the victory. It provided a wonderful final touch: beat the opponent and then drink his champagne.

The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive." "That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.

Guests came and went as they pleased, filling their gold-banded plates with hot breads, poached eggs on toast, smoked quail, fruit salad, and slices of charlotte russe made with sponge cake and Bavarian cream. Footmen crossed through the entrance hall as they headed outside with trays of coffee, tea, and iced champagne. Ordinarily this was the kind of event Cassandra would have enjoyed to no end. She loved a nice breakfast, especially when there was a little something sweet to finish off, and charlotte russe was one of her favorite desserts. However, she was in no mood to make small talk with anyone. Besides, she'd eaten far too many sweets lately... the extra jam tart at teatime yesterday, and all the fruit ices between dinner courses last night, and that entire éclair, stuffed with rich almond cream and roofed with a crisp layer of icing. And one of the little decorative marzipan flowers from a platter of puddings.

Onion Soup Gratinée YIELD: 4 SERVINGS ONE OF MY greatest treats when working in Paris was to go with my fellow chefs and commis to les Halles, the big market of Paris that spreads through many streets of the Châtelet neighborhood. The excitement in the streets and cafés started a little before 3:00 A.M. and ended around 7:00 or 8:00 A.M. Our nocturnal forays would, more often than not, finish at Le Pied de Cochon (The Pig’s Foot), the quintessential night brasserie of les Halles. There, large, vociferous butchers in bloody aprons would rub shoulders with tuxedoed and elegantly evening-gowned Parisians stopping by for late-night Champagne and a meal after the opera or the theater. The restaurant was famous for its onion-cheese gratinée; it was one of the best in Paris, and hundreds of bowls of it were served every night. For this recipe, you will need four onion soup bowls, each with a capacity of about 12 ounces and, preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. 2 tablespoons unsalted butter 3 onions (about 12 ounces), cut into thin slices About 7 cups good-quality chicken stock, or a mixture of chicken and beef stock About ½ teaspoon salt, more or less, depending on the saltiness of the stock ½ teaspoon freshly ground black pepper 16 slices of baguette, each cut about ⅜ inch thick About 3 cups grated Swiss cheese, preferably Gruyère, Comté, or Emmenthaler (about 10 ounces) Melt the butter in a saucepan, and sauté the sliced onions in the butter over medium to high heat for about 8 minutes, or until lightly browned. Add the stock, salt, and pepper, and boil gently for 15 minutes. Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes, or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl. When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid. Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes, or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.

They ordered all the things they'd never eaten before, things from the sea: Venus clams and whelks, potatoes pressed with caviar, champagne and Chambertin, Rex finally pulling the waiter aside and asking for more caviar, making a bowl with his giant hands, the best caviar he'd ever eaten, and by god, he wanted his fill. They would eat caviar all across the city that week, in fine restaurants and cafés and bistros, mounded in ice bowls, from tiny ivory spoons, spread on toast, on blinis, on eggs and potatoes, but Rex would always return to that first night, his first bite, and how he would never have another as good.

On January 30, 1992, the SEC told Enron that it would not object to the use of mark-to-market accounting beginning that year. On getting the word, Skilling was ecstatic. He quickly gathered his troops in the conference room of the thirty-first floor, where his group had its offices. To celebrate, he brought in champagne: champagne to toast an accounting change!

I was convinced that all couples enjoyed a postcoital champagne toast. As far as I knew, where there's sex, there would be bubbly. “That was very nice,” Jenny tells Mark in scene 8. “Now I'm going to go get the champagne.” It's not the mix of sex and alcohol that I find odd, it's the champagne-specific focus. Several awkward stints as a bridesmaid notwithstanding, champagne has been notably absent from my amour-making, personally. Beer, the occasional Zima in my younger days, these are my more frequent costars.

I see Rome, staring at me, lifting his flute of champagne, and toasting me from across the enchanted courtyard.

February 5: Marilyn is photographed in a two-shot with Carson McCullers, kissing her at McCullers’s home in Nyack, New York, and later with McCullers and Isak Dinesen, with the threesome seated and looking over a manuscript in Dinesen’s hands. In another shot, Miller is at the table with Marilyn and McCullers. He toasts Dinesen. They dine on oysters, white grapes, champagne, and a soufflé. Marilyn attends a screening of Some Like It Hot at Loews on Lexington Avenue in New York. The capacity audience laughs with approval. Arthur Miller loves the picture, but Marilyn is upset because she looks like a “fat pig.” She is photographed in the audience putting her hands to her face.

Here's to champagne for our true friends and true pain for our sham friends.