Archive for the ‘Verbing’ Category

Buzz me, baby

March 19, 2020

Today’s Calvin and Hobbes re-run strip, on Chocolate Frosted Sugar Bombs (CFSBs), which offer “100% of the daily recommended allowance of caffeine”:


(#1) Just in case you had a fleeting moment of wondering about it, there is no caffeine RDA (recommended dietary allowance — recommended by the US National Research Council); the RDAs are for nutrients, and caffeine is not a nutrient

C&H Sugar Bomb strips. Hummingbird metabolism. The getting-high sense of the noun buzz and its verbing. The near-instant buzz of concentrated caffeine. Adalbert Stifter’s 1845 novella Bergkristall.

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Brenda the Civil Disobedience Penguin

May 25, 2019

From ace penguin-spotter Martin Mulligan, a link to First Dog on the Moon cartoons by Guardian Australia’s Andrew Marlton (a list of his cartoons is available here): dense but wry text on political issues, often featuring the character Brenda the Civil Disobedience Penguin, as in this 5/8/19 strip “Throwing eggs is satisfying but is it right? Quite possibly”:

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Where are you going with that?

April 30, 2019

The One Big Happy from 4/3, recently in my comics feed: the tough neighborhood kid James and his sledgehammer:

(#1)

What I hear in the first panel is an echo of a quotation with an ax, not a sledgehammer:

‘Where’s Papa going with that axe?’ said Fern to her mother as they were setting the table for breakfast.

One of the great first lines in English literature, just grips you right off, does E.B. White’s Charlotte’s Web.

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bait and tackle

December 27, 2018

A coordination of two nouns, conventionally paired in bait & tackle shop, referring to a store that provides supplies for sport fishermen. Like this place in Benicia CA:

(#1)

And elaborately played on in the Bizarro  from December 23rd:

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Yoo-hoo, Aargau!

December 15, 2018

It started at the Peninsula Creamery in Palo Alto at breakfast (with Elizabeth Daingerfield Zwicky) this morning, quickly led to a chocolate beverage from northern New Jersey (and to manner-of-speaking verbs) and after a whirlwind worldwide beverage tour ended up with an echt-Swiss dairy soft drink from Canton Aargau, Switzerland (up north, on the flatlands near the Rhine).

The impetus for all this, a vintage advertising poster on the wall at the Creamery:


(#1) ASK FOR IT by NAME: Yoo-hoo

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Arousing the beast

November 7, 2018

In today’s comics feed, a One Big Happy that requires a double dose of pop-cultural moon knowledge to understand:

(#1)

A defiant gesture, a bit of lycanthropic folklore.

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PUMP!ing it up

October 17, 2018

(Homowear: male models in underwear, displaying their bodies homoerotically, with archly queer ad copy. Not X-rated, but not to everyone’s taste.)

The Daily Jocks ad for PUMP! underwear from the 15th:

(#1)

Underwear model as sculptural form. Mahogany Man.

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Chic peas and more

October 13, 2018

The fall special at Dan Gordon’s (on Emerson St. in Palo Alto), as it first appeared on the menu, about a month ago:

Summer Stew $16.95
smoked pork / cippolini onions / chic peas / prunes / red rice

(with the very notable spelling chic peas and with the misspelling cippolini for cipollini). But now the ingredients list reads:

smoked pork / cippolini onions / chickpeas / dehydrated plums / red rice

(with the notable dehydrated plums). Actually, all four ingredients have linguistic interest.

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Death by verbing

July 23, 2018

From Facebook friends, this distressing recent Saturday Morning Breakfast Cereal, featuring a malevolently uberpeeving personification of the English language:

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Swiss steak

July 13, 2018

First, it’s American.

Second, it’s simple, homey food, designed to use tougher and cheaper cuts of beef.

Third, it’s unclear where the modifier Swiss comes from.

Fourth, its preparation involves two cooking techniques that are used in other dishes. One of these is tenderizing and flattening by pounding, a technique also used in the preparation of elegant dishes of veal, beef, pork, or chicken in the Schnitzel / Milanesa family.

Fifth, the other technique is braising: searing meat and then cooking it very slowly with liquid (and, usually, vegetables) in a closed container. Sharing this technique makes Swiss steak and pot roast of beef culinary cousins.

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