The June 26th One Big Happy, with an updated version of a bit of childlore:
(#1)
It starts out traditionally, with a retort to insult beginning “I’m rubber and you’re glue…”, but then it takes a modern-tech social-media turn (while preserving the glue … you rhyme).
(Swiss Navy lubricants for sex, so not to everyone’s taste. But there will be Swiss Army knives.)
Accidentally encountered in one of my forays into things Swiss: Swiss Navy products:
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The company offers both water-based and silicone-based lubes and a number of specialities, including masturbation cream and (clove-scented) anal lubricant.
Today’s Zippy involves a distinction in the interpretation of the VP own thirty-one muu-muus:
Does Zippy happen to own (only) 31 muu-muus at the moment? Griffy asks how many muu-muus Zippy owns, and that’s what Zippy apparently says in reply.
Or is Zippy’s way of life such that he always has (only) 31 muu-muus in his possession? That would indeed predict that Zippy has (only) 31 at the moment, but it would also predict that if you took one away, he’d have to get a new one to replace it, and that if you gave him a new one, he’d have to get rid of an old one — all to maintain the stable state of owning 31 muu-muus. That’s what Zippy says in his reply.
The distinction is aspectual, corresponding very roughly to the circumstances in which you’d choose a ‘to be’ verb in Spanish: estar (roughly) for temporary situations, not necessarily extending beyond the reference time period (hence mutable, contingent), ser (roughly) for enduring, even permanent situations, extending through time before and after the reference time period (hence unchanging, even necessary).
Wanderings through some Switzerland-related places in the U.S. and through some places fancied to be “the Switzerland of America”:
(#1) City hall of Santa Clara UT, flying the US, Utah, and Swiss flags
(#2) Alpine Ouray CO, in the Rockies
From Chris Waigl, this 2/10/14 cartoon by wordplayer Scott Hilburn:
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The Exorcist, the novel and the film; and deviled eggs, the hors d’oeuvres, picnic food, or party food, very popular in the US.
Background: this Facebook posting on the 18th by Chris Hansen:
My online friend Arnold Zwicky is a kind of chronicler of comic strips, from a historical and a linguistic perspective. A transit group to which I belong recently reprinted a large number of cartoon panels from the Toonerville Trolley series. Aside from the very exacting drawings, the hand lettering is a beautiful example of what lettering can be. Here’s the link to the website; there’s a lot of trolley stuff in front of the comics and some afterward, but these cartoons are an intriguing collection of history and comedy from the 1920’s.
Today’s Rhymes With Orange:
The order presumably involved the C(ount) Ns regular pepperoni ‘regular pepperoni pizza’ and extra deep-dish ‘extra-pepperoni deep-dish pizza’. But the Joe’s delivery involves the C N extra-deep-dish ‘extra-deep-dish pepperoni pizza’ (not just an ordinary deep-dish pizza, but a really deep deep-dish pizza).
Annals of shirtlessness, movie history section. This:
(#1) But is it art? Gigantic Jeff Goldblum in the London Era of Megafauna
(About the social-sexual world of gay men — men negotiating for sex — so much of this is not for kids or the sexually modest.)
Two recent Daily Jocks postings featuring men displaying their bodies in what is clearly a sexual offer, with accompanying facial expressions: from July 9th, a DJ ad for CellBlock13 underwear, with a model performing two different cruises; and from July 11th, a selfie that won a DJ gift box for its subject:
I continue to explore menu and recipe uses of the Adj Swiss, outside of the conventionalized composites Swiss cheese, Swiss steak, and Swiss chard, all referring to things related in some way to Switzerland. That brought me to the “Signature Burgers” section of the menu at Kirk’s SteakBurgers in the Town & Country shopping center in Palo Alto:
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Ooh, the Swiss Pub Burger has no cheese at all listed in its ingredients; maybe it’s a pub burger in the Swiss style, or a burger of the sort you’d get at a Swiss pub, but either way, it looks like an appeal to Swissness. Maybe it’s the mushrooms; mushrooms are big in Switzerland.
But no, Swiss here is just a beheaded version of Swiss cheese. The burger does in fact have cheese — Swiss cheese — on it. Then why isn’t Swiss cheese in the ingredients list?