On February 22, Robert Jones, after 35+ years of working his fingers to the bone has retired. So it is a time of celebration. So how do we do this. This Sunday at midnight GMT that is 7 pm on the east coast 5 pm on the east cost (check you clock offset for the time in your area) We are going to stop what we are doing and have a toast. I so at that time it is to Bob. Now let us know what you are drinking and when you are drinking. Don’t forget!
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OK, Grant, I’d love to toast Robert, however we need to clarify the time because there’s a little typo.
7 p.m. EST = 6 p.m. CST = 5 p.m. MST = 4 p.m. PST
Is this correct?
And please have mercy and don’t ask me what time that would be in Australia! 🙂 But if someone would post it, I’d like to know. Would this mean Susan would have to be having a little drinky poo with her morning coffee?
Beth, it’ll be 10:30 a.m. in Susan’s part of the world.
Grant, you do mean midnight Sunday night, right? The stroke of midnight is also the beginning of the next day. Confusing to me….especially when I’ve started toasting early…
Midnight Sunday GMT 00:00 you know just before Monday. The times can be calculated here http://greenwichmeantime.com/gmt-converter.htm. Yes it is a bit early for the Aussies but I dated an Aussie girl and she was ready for a party at any time and assured me all Aussies were of like nature. But if in doubt start drinking now and don’t stop until Monday midnight your time and you should cover all the bases.
Grant, timezone conversion is near and dear to my heart – literally. My Palm organizer has a program called CityTime; very useful when working with folks around the world.
I was thinking that it was a little early for me to have a drink of alcohol! – I think Chuck had the calculation right (I’m currently on Australian central summer time) While I live in Australia and carry an Australian passport, I am a English by birth – perhaps that reduces my ability to drink before lunch…
Actually at the moment the thought of drinking any alcohol is making me feel green – I had what turned out to be some dodgy prawns at lunch on Thurday and I’m still paying for it!
My Australian daughter in-law is coming soon and told me their twins like "porage". I had to ask about that too. Yes I read the three bears but the story never explained what it was).
Pete – "Dodgy" – may be more cockney than Australian (I’m originally a Londoner – and over the mist of time I can’t be sure what phrase comes from which source) – slang term -meaning something that is not quite up to standard. The prawns gave me a mild case of food poisoning. Porridge is also English for oatmeal! Susan S
Chuck I know this one! – basically a thick soup made from dried peas usually flavoured with bacon – in modern terms Pea soup – which I cook quite a lot in winter. The variant of the rhyme that I know calls it Pease Pudding (which my grandmother used to make) – tie up soaked dry peas in a pudding cloth, seasoned with mint and pepper and put to cook in the water in which salt pork is cooking – serve with the pork and broth from cooking instead of potatoes (source: Dorothy Hartley "Food in England"). I’ve got some medieval Pease Porridge recipes which sound a bit more appetising than the link that you dredged up, but i can’t find them right now!
Yum…porridge. I have a big bowl of it almost every morning with OJ, coffee and toast or a pastry. Sometimes I flavor it with vanilla or maple flavoring or cinnamon, or add prunes, raisins, dates, dried cranberries…you name it. Served with brown sugar and milk…or half-and-half if you want to be really sinful. It’s really good for you, actually lowers cholesterol (well, maybe not if you add all that stuff) and adds fiber to…ahem…you know… Bert
I am also a big fan of porridge. Like you add various mixtures of prunes, raisins, dates, dried cranberries, figs, nuts, wheat germ and some time apples to it. I always use real oatmeal not the instant kind as I lover the fibber, a hint of salt goes in as I make it. I eat it with out sugar or milk, just got use to it that way. If I really want to be decanted I pour a little bit of pure maple syrup on it. Didn’t know it was good for you just love the taste.
I have read reports that it actually absorbs cholesterol, lowering your blood cholesterol level. Since I have somewhat elevated levels, I figure it can’t hurt. I also try to thin out the HDL/LDLs with lots of red wine. Another one of my sacrifices in the interests of good health. <grin>
Chuck, I am with you about the pea soup. Especially the one my wife cooks on winter days. 😉
I hope I will be home at 11.00 PM to have a glass with you, although I suppose it will be coffee. I have planned a good meal of Chinese food that night with some colleagues after visiting a major trade show. Nevertheless, my thoughts will possibly with the rest of you.
Congratulations Bob, and may you have a long and happy retirement – spent, of course, here on the forum!
"split pea soup as a winter ‘stick to one’s ribs’ meal" So tell me, Chuck, what constitutes winter in Houston?! The old thermometer drops down to 60?
Split pea soup and old fashioned oatmeal. Ah… two of my favorites. Bert, have you tried the fat free half and half? It isn’t a great substitute for the real stuff, but it’s not too bad!
Congratulations, Bob. I hope you enjoy being retired.
"split pea soup as a winter ‘stick to one’s ribs’ meal" I’ll go along with that, I love it. When I was a kid, I used to mash my peas in my potatoes and end up with this green and whit streaked mess that made everyone else sick when they looked at it.
Maybe Quaker Oats should come out with a new instant oatmeal and peas and call it "Instant Peas Porridge."
Congrats Bob! I’m working Sunday night and you never know what might happen, but if all’s quiet I’ll lift my cup of coffee in toast to your early retirement.
Congratulations! Retirement is even better than you might have expected it to be. Really! Enjoy! I hope to be around tomorrow evening. We’ll be out with friends during the day but I’ll try my best to be back in time.
Bob, Retirement is great. I’ll attest to that. It may take you a few tries, though. I first retired in 1992, then went back to work in ’95, retired again in 98, went back to work in 99, and finally retired for good in 2001. I think I finally got it right! Bert
Best wishes to you, Bob, as you escape the Rat Race! As you’re basking on some tropical beach, cool drink in hand, and finally reading that novel you’d always felt guilty about picking up in the past, please remember those of us still back in the Maze 🙂
Just a friendly reminder of the Virtual party tonight at 00:00 GMT that is midnight Great Britton time for most of us. so at the appropriate hour toast with whatever you have be it champagne or coffee, heck if you are in Canada or Holland you may even light up a dub. The reason/excuse is to celebrate Robert Jones’ arrival.
Leen since he mentioned Holland and Canada where the laws or somewhat relaxed I am assuming he meant a doob as in doobie as in that stuff they smoke so much of in Amsterdam.
Then it is sorry, I don’t smoke stuff like that. Just like most people here in Holland.
Just a little explanation of our policy regarding drugs as most Americans seem to think we are living in a Sodom and Gomorra.
Most of us think it is better to legalise the use of soft drugs as crime rates will fall considerably. Moreover, as soon as something isn’t forbidden any more it will loose its magic. In the Netherlands we smoke much less of it than the average US citizen; according to statistics about 1/3. We think it is much more effective to educate people of the risks of taking drugs than to forbid it.
I’ve never thought of myself as an extreme right winger, but is there any room for me left in Holland? 🙂 My graduate degree is in Criminology, and if people would take an economic view of a couple of these controversial issues, they’d see a big benefit in following the lead of countries like Holland. However, that’s not likely to happen here.
Beth perhaps you misunderstood me. I said only the "extreme right wingers" might think those in Amsterdam were "living in a Sodom and Gomorra". I personally think most Americans are more accepting of others than that. From reading your post I take it you have no problem with it even though you majored in criminology. Enough about politics I am looking for some blueberries for my martini.
I’ve never thought of myself as an extreme right winger, but is there
any room for me left in Holland? 🙂 My graduate degree is in Criminology, and if people would take an economic view of a couple of these controversial issues, they’d see a big benefit in following the lead of countries like Holland. However, that’s not likely to happen here.
Beth, you are welcome. We have a spare room since my son left the house a few years ago. We could be working at daytime and in the evening we might sit at the keyboard and practise Elements.
To make this offer extremely attractive: I happen to have, like almost everyone in this area, a very fast internet connection.
Now I’m going to bed as I had very tiring day visiting a major trade fair for about 6 hours.
Marilyn, Joan and I have a lot of classical so don’t let our difference in music keep you away next time you visit your mother. Spring is right around the corner.
First of all, let me say that I am completely overwhelmed by your enthusiastic response. I feel truly blessed.
I’m finding that retiring is similar to getting married. At first, it’s something you think you’ll eventually do someday but it’s too far off to worry about. Then, you realize you’re ready to settle down and that you’re looking forward to it. But, as the big day approaches, you get a little nervous, and wonder if you’re doing the right thing. Then, you’ve done it and a moment of panic sets in as you think "What did I get myself into?" But, that’s temporary as you lose yourself in the joy and freedom of the honeymoon. Later, reality sets in and you realize that your life has permanently changed and there are some tough decisions to make and that it’s not always going to go the way you imagined. Fortunately, you have your spouse and children and friends to help and there are many rewards along the way.
I’m very much in my honeymoon period and enjoying my new found freedom very much! That doesn’t mean I’m setting around doing nothing. I’m probably busier than I have been in years. I expect reality will set in relatively soon – – certainly, under six months. But, I’m looking forward to all that will be coming my way.
When I married, I was unprepared for what was to come. I didn’t know that, of course. We decided to have children early and then discovered that my wife had developed a serious cronic illness. I still don’t know how I managed to get though those tough times, but I do know I couldn’t have done it without the support of my friends.
Now, I’m no longer torn between the demands of work and home; And, my children are fully grown. I’m looking forward to spending some quality time with my wife and re-establishing many of my former interests and passions – – especially photography and music.
I don’t know what is yet to come, and I’m still not sure I’m ready for all of it. But, I’ve got friends! Bring it on!
Robert J, Oh what the hec, so I am a week late … Here’s ….. to you! I hope you will have the wonderful retirement that you’ve so long dreamed of. My wishes are so much richer than my Turning Leaf ‘Sauvignon Blanc’ Marty
And I’m finally home…from a wonderful chamber music concert in Pasadena, followed by a dinner party with fellow concertgoers. I’m only about seven hours late to the party, but…anyway…cheers, Bob! I hope you make the necessary "adjustments" a little more gracefully than I. Enjoy your newfound freedom! Nert
Bert B, "…Wimps…" and instant oatmeal. Like Instant coffee, I guess I am a full fledged wimp. I seldom ate oats of any kind and always had fresh ground flavored coffee. Not any more! Since I had an instant hot water gadget put in my sink it’s so easy to have the winpy stuff. Marty
A Grits a delight that you can’t get in Canada, well not readily that is. I have never made the instant kind but I am told, unlike instant oatmeal, instant grits are almost as good as the real kind. Last time I was in Florida I brought back tons and tons of grits as I do have a passion for cheese grits.
Let me add my congratulations and belated toast to Robert! Being on vacation without Internet Access is a bummer! Just got back from the Florida Keys last night. Looks like it’ll take me a week to catch up with things on the Forum.
Congratulation Robert Jones, enjoy your retirement!
Just what is a Grit? …. we don’t seem to have them this side of the pond!!!. I have heard them mentioned on TV programs but never known what they are …..
From the website here: http://www.grits.com/discript.htm
Grits are small broken grains of corn. They were first produced by Native Americans centuries ago. They made both "corn" grits and "hominy" grits. Falls Mill produces "corn" grits. Corn Grits Falls Mill mills locally grown whole white hybrid corn. The corn is dried to a 14% moisture content, then each kernel is cleaned with forced air. The kernels of grain are run through the mill stone where they are ground to a certain texture and then sifted through two wire mesh screens. The three products sorted are white corn meal, white corn grits and the bran that pops off. There is a fine bran still in the grits product. This bran will never soften up with cooking. Depending on personal preference, the bran can be left in or removed by rinsing the grits before cooking. Yummy!
Hominy is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the top. The kernel itself swells to twice its original size. After the remaining kernels have been rinsed several times, they are spread to dry either on cloth or screen dryers.
James, it’s nice of you to try and not make me look like an idiot….but I am….i really thought grits were part of the wheat. Actually, if there is anything I hate more is going to a restaurant and ordering grits only to find cream of wheat on my plate ! Gosh, they may be the same color but nowhere near the same thing ! Afterwards the waitress always says…" Oh ya hon, we don’t have the real grits’….with that stupid baked on smile….well, shit…tell me that to begin with !!! I waitressed for many years and i know how to get a good tip…start by telling the customer the truth to begin with ! Anyways,…i guess I’m ranting…one of those days…my phone line keeps cutting in and out and the repair people have a ‘will get to it eventually’ attitude…gosh, i pay for the service…i want to use it ! Phew…i feel better now…needed to let off some steam..your recipe has made me hungry !
I have a funny grits/cream of wheat story too. Quite a few years ago when I did basic traing at Ft. Jackson S. Carolina they had grits as a breakfast item. Luckily, for me I was a southern girl and know what grits are…and how to eat them. (Butter and salt with a touch of pepper in my case.) I really got a kick out of the Northern kids thinking that was Cream of Wheat and dumping sugar and in some cases milk on them. I watched in dumbfounded amazement what they were doing. It was hilarious the way their faces screwed up when they got that first mouthful. I had to explain to a couple at my table that that wasn’t the worst cream of wheat ever but grits. That’s my trip down memory lane.
Ah, Grits, truly the "breakfast of champions" or lunch or dinner too, for that matter. Since moving to NC I’ve really gotten to like them. You sure can’t go to a restaurant for breakfast without ’em!
Grant, I’m with you as well, I love cheese grits. I like to cook up a batch, mold it into a loaf pan, chill it throughly then slice and saute.
A while back you asked what "grits" were I suspect the nearest you can get to them in Europe is "polenta". A Emeril Lagasse, a famous American chef, once describe the difference between polenta and grits was a fancy restraint and $8 a plate more. The truth is grits are not as finely ground and lend themselves to really earthy, down home cooking. Once you get a taste for them they become comfort food. They are often served at breakfast as a side but … there are so many ways of preparing them it is hard to pin down one and say that is grits. I suppose that really clouded the water now.
I’ve lived in the southern US for a total of 21 years….and have never had a single grit. Oh, I had chances….but I so detested Cream of Wheat as a child that I couldn’t look at them without thinking of it. Perhaps someday I’ll break my fast…. 🙂
Chuck, I like it the way Terri likes ’em…hot with butter and salt & peppa….give them a try…my favorite is having them with over easy eggs on top…hmmmmmm, sssoooooo good. It is NOT like cream of wheat !….totally different taste.
