PETE'S JOURNAL ENTRY
I’ll keep this short and sweet—one of my New Year’s resolutions is to simplify. After the sprint of December deadlines, I’m ready to make my life more streamlined. In that spirit, I’ve decided to attend one of Western CPE’s conferences this year. Two birds with one stone: knock out a whopping 40 credits while taking a tropical vacation. Sounds good to me.
The selection of conferences was tempting—did I want to cruise the British Isles? What about hunt up shrimp and grits in Charleston? Or visit Vegas for a bit of sport? But then Stan (looking out for me as he does) spat out an ad for a margarita blender, and I suddenly realized that my 2018 CPE Conference needs to be in Cancun.
Pack the board shorts and flip-flops; classes are out at 1 PM every day so I’ll have plenty of time to play. I can’t wait! I’m going to see if I can’t get Paul and a few friends from the office—might even invite Frank in the spirit of goodwill—to stay a few days extra and charter an offshore fishing trip. Make a real vacation out of it!
So, yeah, I’m feeling celebratory. 2018 is going to be awesome.
In that spirit, the ad Stan spit out featured a rather fitting recipe on it—the “Painkiller” drink. Think I’ll make one when I get home tonight to toast the coming year and to avoiding the CPE sprint next December!
Thanks for following along on this journey . . . it’s been a ride! I’m signing off for now, but I have a feeling I’ll be back. Stay tuned.
Date: January 3, 2018
CPE credits: 40
Cookies consumed in December: 136 (who cares, it’s a new year)
Mood: Brimming with positivity and tropical vibes.
• 2 ounces navy or dark rum
• 4 ounces pineapple juice
• 1 ounce cream of coconut
• 1 ounce orange juice
• Nutmeg for garnish
How to Make It
1. Pour the ingredients into a cocktail shaker filled with ice.
2. Shake well.
3. Strain into a chilled highball glass filled with fresh ice.
4. Sprinkle grated nutmeg on top.