“The function of man is to live, not to exist.” – Jack London
Sunday, September 07, 2014
Last of Summer—2014
While it is not officially the end of summer, today is pretty much the end for us.
We had our last swim tonight. It was wonderful. The water temperature was 82° and we swam 30 lengths. The pool will be closed on Tuesday.
I ran the heater all day to bring the temperature up from the mid 70s; and, it was worth it for that final comfortable swim. In previous years we would not be able to enjoy the pool after mid August. The nights are just too cool and the angle of the sun does not warm the water. So, the heater was worth it. It accomplished our goal of swimming earlier and later that before.
We spent less than 1/2 what I had feared on propane. I think I based my calculations on degrees Farenheit instead of Celsius. 
We had a fire in the fire pit waiting for us as we exited the pool. We sat by the fire, had some ice cream and whiskey.
It was a productive day in preparing for the Fall and our upcoming trip to Colorado. We took down the cabana, took the outdoor furniture indoors and cleaned the pool.
Fireworks were going off just now. Not sure why. It freaks the dogs out, so I'll be glad when it stops.
Off to bed now.
Posted under: Stuff You Gotta Know! • by Rick on 09/07/2014 at 06:38 PM
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Wednesday, June 11, 2014
June 11, 2014
Original title, huh?
Just wanted to get it on record:
1. Saw the first firefly of the season last evening.
2. Had a nice swim in 80 degree water tonight. (The pool heater is great. Down to about 50% propane, which means we are using far less than I had calculated.)
3. Off on a camping trip (without dogs) on Friday!
Posted under: New Jersey • by Rick on 06/11/2014 at 07:01 PM
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Sunday, June 08, 2014
Today’s Cocktail—Caipirinha
This is a popular Brazilian drink.
For one person, cut a washed lime in half aroud its orbit, then slice that into 4 or 5 slices. Put lime in the bottom of a one-serving cocktail shaker. Add two teaspoons of granulated sugar (or use simple syrup, for some dilution). Muddle gently to release the lime juice and dissolve the sugar.
Add two shots (2 ounces) of cachaça -- the Brazilian rum that is the heart of this drink. Add 5 or 6 ice cubes, then shake well. Serve with the ice in a glass.
I use Leblon cachaça, and it needs only a little sugar. Other brands like Pita, I've found need a bit more sugar. Experiment.
Don't drink too many in the process.
Posted under: Food and Cooking • by Rick on 06/08/2014 at 01:58 PM
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Pool is Open
The pool was officially opened last Wednesday. But, that does not mean it is swimmable. Lynne ran Robby the pool robot for a couple of days to get it clean. Then, this weekend we fired up the heater.
It started at 65 degrees and got up to about 76 on Saturday. Today, it make it the rest of the way to 80 degrees which is very comfortable swimming. It is a warm, sunny day and our first day spent out by the pool.
I am surprised by how little propane we are actually using, it took about 40 gallons to get from 65 to 77, and maybe another 10 gallons today to get to and maintain 80 degrees. My predictions were for a lot more use, so this is a nice surprise. I am adjusting the timing so it runs from about 11:00 am to about 7:00 pm instead of 8:00 to 4:00. That way it is running during the hotter part of the day when it is needed less, and it will run right up to the time we take evening swims.
Lynne will post some photos, I'm sure. So, check out her site soon.
Balsamic strawberry and arugula salad for lunch. Ceviche for dinner!
Posted under: Stuff You Gotta Know! • by Rick on 06/08/2014 at 01:52 PM
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Sunday, June 01, 2014
This Week’s Cocktail - Mojito
The pool isn't open yet, but we had a nice day by going to the Warwick market, having lunch at the vineyard, driving Mia, and then hanging out at home. We sat out by the pool and had a Mojito.
In a cocktail shaker, gently muddle a few fresh mint leaves. Add 3/4 shot of simple syrup, 3/4 shot of lime juice, 1-1/2 shot of white rum. Add 6 ice cubes and shake well. Pour, unstrained into a highball glass. Add club soda to taste, about 3/4 to 1 ounce, stir once and serve garnished with a fresh mint leaf.
Posted under: New Jersey • Stuff You Gotta Know! • Food and Cooking • by Rick on 06/01/2014 at 03:24 PM
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