Malibu Here We Come

Nothing Else Counts In This World!   

We Are On The Move June 16th 2014 (Page One)

June 2014 to Taverna Toney's
We have arrived in Malibu

June 2014 to Taverna Toney's
The weather was perfect.... 72 and sunny

June 2014 to Taverna Toney's
Come on in!

June 2014 to Taverna Toney's
We brought our own expert....


We are ready to dine if Irene is ready to order

June 2014 to Taverna Toney's
We decided indoors... Little more private and when Bob throws his food
no one else can see him

June 2014 to Taverna Toney's
Table for nine please!

June 2014 to Taverna Toney's
All smiles... Well, mostly all!

June 2014 to Taverna Toney's
Toast to Herbie

Quotations To Remember:

  • The art of living well and the art of dying well are one. - Epicurus
  • The greater the difficulty, the more the glory in surmounting it. - Epicurus
  • At the touch of love everyone becomes a poet. - Plato
  • One of the penalties for refusing to participate in politics is that you end up being governed by your inferiors. - Plato
  • Only the dead have seen the end of the war. - Plato
  • Those who are too smart to engage in politics are punished by being governed by those who are dumber. - Plato
  • At the touch of love everyone becomes a poet. - Plato

June 2014 to Taverna Toney's
Donna shows off the real stuff

Did You Know? - The origins of wine-making in Greece go back 6,500 years and evidence suggesting wine production confirm that Greece is home to the second oldest known grape wine remnants discovered in the world and the world's earliest evidence of crushed grapes.

The spread of Greek civilization and their worship of Dionysus, the god of wine, spread Dionysian cults throughout the Mediterranean areas during the period of 1600 BC to the year 1.

Hippocrates used wine for medicinal purposes and readily prescribed it.

Greek wines and their varieties were well known and traded throughout the Mediterranean.

The Ancient Greeks introduced vines such as Vitis vinifera and made wine in their numerous colonies in Italy, Sicily, southern France, and Spain.

The Vitis vinifera grape which thrives in temperate climates near coastal areas with mild winters and dry summers adapted well and flourished in the Northern Mediterranean areas.

The most reputable wines of ancient Greece were Chian, Coan, Corcyraean, Cretan, Euboean, Lesbian, Leucadian, Mendaean, Peparethan wine, Rhodian and Thasian.Wine was also important for ancient Macedonia. Two other names may or may not be regional: Bibline wine and Pramnian wine are named in the earliest Greek poetry, but without any reliable geographical details.

June 2014 to Taverna Toney's
Paul gets new sunglasses

June 2014 to Taverna Toney's
Gulp!

June 2014 to Taverna Toney's
Bob is trying NOT to look like he is part of the "wild group"

June 2014 to Taverna Toney's
Sue gives Paul the evil eye... "You better behave"

June 2014 to Taverna Toney's
He must have agreed to being good

June 2014 to Taverna Toney's
Making food disappear

June 2014 to Taverna Toney's
The saganaki has arrived

Did You Know? - The cheese used in cheese saganaki is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaella cheese in Arachova and halloumi cheese in Cyprus. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread.

Other dishes cooked in a saganaki pan include shrimp saganaki (Greek: γαρίδες σαγανάκι, garídes saganáki), and mussels saganaki (Greek: μύδια σαγανάκι, mýdia saganáki), which are typically feta-based and include a spicy tomato sauce.

In many United States and Canadian restaurants, after being fried, the saganaki cheese is flambéed at the table (sometimes with a shout of "opa!"), and the flames then extinguished with a squeeze of fresh lemon juice. This is called "flaming saganaki" and apparently originated in 1968 at The Parthenon restaurant in Chicago's Greektown, based on the suggestion of a customer to owner Chris Liakouras.

June 2014 to Taverna Toney's
Del attempts to blow it out....

June 2014 to Taverna Toney's
We have three orders underway....

June 2014 to Taverna Toney's

June 2014 to Taverna Toney's
The cheese is ready... Lemon is next

June 2014 to Taverna Toney's
OMG... Irene went wild.... Food was everyplace

June 2014 to Taverna Toney's
Where there is no food, there is wine... Life is good

June 2014 to Taverna Toney's
The veggie plates were excellent

June 2014 to Taverna Toney's
Amazing dips....

June 2014 to Taverna Toney's
Perfect Greek rice

June 2014 to Taverna Toney's
Opa... We clink to anything

June 2014 to Taverna Toney's
Vicki is getting good at the wine

June 2014 to Taverna Toney's
"Hey Bob... This wine thing is gooooood!!"

June 2014 to Taverna Toney's
SLURP

Quotations To Remember:

I don't need a friend who changes when I change and who nods when I nod; my shadow does that much better. - Plutarch

Painting is silent poetry, and poetry is painting that speaks. - Plutarch

He is richest who is content with the least, for content is the wealth of nature. - Socrates

My advice to you is get married: if you find a good wife you'll be happy; if not, you'll become a philosopher. - Socrates

Not life, but good life, is to be chiefly valued. - Socrates

The only true wisdom is in knowing you know nothing. - Socrates

Wisdom begins in wonder. - Socrates

Love is all we have, the only way that each can help the other. - Euripides

Ten soldiers wisely led will beat a hundred without a head. - Euripides

Youth is the best time to be rich, and the best time to be poor. - Euripides

Wisdom outweighs any wealth. - Sophocles

Success is dependent on effort. - Sophocles

June 2014 to Taverna Toney's
Ed keeps everyone straight

June 2014 to Taverna Toney's
Kathy keeps Ed straight

June 2014 to Taverna Toney's
M-m-m-m-m-m The professor studies the ingredients

June 2014 to Taverna Toney's
Dressed in her wine drinking costume

June 2014 to Taverna Toney's
Sharing pictures

June 2014 to Taverna Toney's
The patio look great but it was a bit too cool for us

June 2014 to Taverna Toney's
Vicky translates the Greek menu into Spanish
Vicky traduce el menú griego al español
Βίκυ μεταφράζει το ελληνικό μενού στα ισπανικά

June 2014 to Taverna Toney's
"OK Ed... I have the checklist!"

June 2014 to Taverna Toney's
All smiles

June 2014 to Taverna Toney's
No matter what I said, I didn't do it"

June 2014 to Taverna Toney's
Paul makes a wine selection from the shirt

June 2014 to Taverna Toney's
Ed approves

June 2014 to Taverna Toney's
"He guys! Did you know tequila is a kind of wine??"

June 2014 to Taverna Toney's
Down it goes

June 2014 to Taverna Toney's

June 2014 to Taverna Toney's
What is he up too??

June 2014 to Taverna Toney's
About 5'11" on a good day

June 2014 to Taverna Toney's
Donna is getting a decorating idea

June 2014 to Taverna Toney's
Perfect

Did You Know? - "In the 19th century most spirits were harsh and burned the palate… Spyros Metaxas had a vision of creating a spirit that would be generous on the senses, intensely aromatic and, above all, smooth on the palate…"

The House of Metaxa was founded by a Greek merchant and entrepreneur: Spyros Metaxas, born in the island of Euboea. He created the first Greek brandy and was involved in the foundation of the first distillation facility in 1888, a little over 50 years after the Greek War of Independence. The business was soon expanded with new factories in Istanbul and Odessa. In 1900 the first exports to the United States took place and the drink became known as "the flying brandy".

Following Spyros Metaxas's death, his sons carried on his work. METAXA is the only Greek industry that survived both World Wars. In 1968 a new factory was built in Kifissia, Athens.

The label shows a Salamina Warrior (Salamina fighter), a figure on an Ancient Greek trireme that was carved on a coin of that period, found during the excavation of the first factory in Piraeus in 1888.

June 2014 to Taverna Toney's
Donna is attempting to read the Greek writing

June 2014 to Taverna Toney's
"It's a bird, It's a plane, no! It's Super-Del"

June 2014 to Taverna Toney's
OMG.. We finally did it... We are behind bars!

June 2014 to Taverna Toney's
Next time we might try outside

June 2014 to Taverna Toney's
We are going to visit Bob's Statue

June 2014 to Taverna Toney's
Donna and Bob go first

June 2014 to Taverna Toney's
Which one is the statue???

June 2014 to Taverna Toney's
Hope he does not fall in!

June 2014 to Taverna Toney's
Love is in the air

June 2014 to Taverna Toney's
We are blessed to have Bob and Donna as friends

June 2014 to Taverna Toney's
We are all here and ready for wine tasting

June 2014 to Taverna Toney's
Wine... Here we come

June 2014 to Taverna Toney's
"I am watching you!"

Sound: Zorbas (What Else??)

"Zorbas" (or more commonly, "Zorba's Dance") is a song by Greek composer Mikis Theodorakis. It is based on two traditional Cretan songs, "Armenohorianos Syrtos" and "Kritiko syrtaki", composed by Giorgis Koutsourelis.

The song featured in the 1964 film Zorba the Greek, for which Theodorakis wrote the soundtrack, and became popular around the world. It is now commonly played and danced to in Greek tavernas. The track has been recorded by many different musicians from around the world. Some of the more notable are listed below.

Herb Alpert and the Tijuana Brass recorded a version of the song (as "Zorba the Greek") for their 1965 album Going Places. Issued as the B-side of the group's "Tijuana Taxi" single, the song reached number 11 on the Billboard Hot 100 chart.