A colleague retired on Friday. Calling him a colleague does not do justice to our relationship. He was on the committee that hired me. We have worked with each other since 1989. And it is fair to say that he has been a mentor, as well as a friend.
Transitioning from work to retirement seems to have its own rhythm. For my colleague it has been a series of retirement parties -- three associated with work. On Friday afternoon, we held a company-wide party, where I was the emcee. On Friday evening, we had a party with our division. On Saturday afternoon, the management team got together to say good-bye. It was almost like Chanukah in May.
For me, the rhythm means I am one step closer to my own retirement -- and life in Mexico.
For the Saturday party, I put together one of my favorite bread dips -- tzatziki. I developed the following very simple recipe based on one I received from a woman who ran a small restaurant in the Greek village where I lived.
Transitioning from work to retirement seems to have its own rhythm. For my colleague it has been a series of retirement parties -- three associated with work. On Friday afternoon, we held a company-wide party, where I was the emcee. On Friday evening, we had a party with our division. On Saturday afternoon, the management team got together to say good-bye. It was almost like Chanukah in May.
For me, the rhythm means I am one step closer to my own retirement -- and life in Mexico.
For the Saturday party, I put together one of my favorite bread dips -- tzatziki. I developed the following very simple recipe based on one I received from a woman who ran a small restaurant in the Greek village where I lived.
1 cucumber, chopped
4 cloves of garlic, chopped
1 tablespoon fresh lemon juice
1 quart plain yogurt
Place the cucumber, garlic, and lemon juice in a food processor and pulse until the mixture is finely chopped. Pour mixture into a strainer over a bowl. Place in refrigerator.
Place paper towels in a colander. Pour the yogurt into the colander wrapping the paper towels over the top. Place two plates as weights on top of the towel,. Put the colander over a bowl in the refrigerator.
After 1 or 2 hours, remove the bowls from the refrigerator. Mix the yogurt and the cucumber in a bowl. Serve with pita bread and kalamata olives.
I really like this recipe. But every time I make it, I am left with two bowls of liquids (yogurt water, and cucumber mixture fluid) filled with nutrients. Do any of you have any suggestions what I could do with either one or both? I have thought about adding them to a soup, but I would lose their distinct and subtle flavors.
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