Sunday evening: A veritable potpourri . . .

1. I haven't even officially started working full-time again (that's tomorrow), but I have been on the go all day.

I went to three gyms and did a story on New Year's Resolutions for the local daily. I have completed maybe 60 percent of the 2010 obituaries for this week's Whitehall Times. There are the ones I pulled of the web page. I now have to type in the ones that didn't get put on thr web for some reason.

Then I need ot do year from review for July, August, September and November, then do the Town Board meeting story and call the lady who had the first baby of the year. I might also try to call the guy who processes the venison for the hunters-give-to-food pantries program. Village board meeting tomorrow, interview with local state rep and pictues over at school.

2. How often do I begin a post with "I've got this friend . . .

My friend Joe keeps a list ofpoly-friendly professionals. 

Please peruse or add to it.

3. Here's my story on the New Year's Day Polar Plunge.

4. Now, this sounds interesting:

Reprinted from The Essential New York Times Cookbook by Amanda Hesser. Compilation copyright © 2010 by The New York Times Company and Amanda Hesser. Recipes and reprinted text copyright © 2010 by The New York Times Company. Used with permission of the publisher, W.W. Norton & Company, Inc.

BOURBON SLUSH
- serves 16 -

Ingredients

2 cups hot strong black tea (4 tea bags steeped in 2 cups of boiling water)
1/2 cup sugar
Two 6-ounce cans frozen lemonade
One 6-ounce can frozen orange juice
5 cups crushed ice
2 cups ice water
16 ounce best-quality bourbon
4 cups chilled ginger ale, or to taste
Mint sprigs
Procedure

At least 6 hours before serving, combine the tea and sugar in a 1-gallon plastic or glass container and stir until dissolved. Add the lemonade and orange juice and stir until thawed. Add the ice and water. Stir in the bourbon.

Pour the mixture into several shallow plastic containers, cover tightly, and place them in the freezer. Break up the slush with a fork and stir about ever 2 hours to freeze the mixture evenly. (The slush can be made 3 to 4 days ahead. Transfer to a larger container and cover tightly; stir every 6 to 8 hours to keep the slush loose and evenly frozen.)

To serve, give the slush one last shredding with a fork, then spoon it into tall or stemmed glasses and top off with ginger ale. Garnish each glass with a mint sprig.

5. If you have played the game Zuma on the web, you will appreciate this.

I was working for the local paper today and was writing about a new fitness center that will have Zumba classes.

Except I called them Zuma classes.

I did catch it.

6. My friend John reminds us it's only 48 days to Daytona.

7. Many thanks to sasha_khan for the link to this one. He wins the Internets today.