Rum In Winter Quotes

There are such a lot of things that have no place in summer and autumn and spring. Everything that’s a little shy and a little rum. Some kinds of night animals and people that don’t fit in with others and that nobody really believes in. They keep out of the way all the year. And then when everything’s quiet and white and the nights are long and most people are asleep—then they appear.

Suicide in the trenches: I knew a simple soldier boy Who grinned at life in empty joy, Slept soundly through the lonesome dark, And whistled early with the lark. In winter trenches, cowed and glum With crumps and lice and lack of rum, He put a bullet through his brain. No one spoke of him again. * * * * * You smug-faced crowds with kindling eye Who cheer when soldier lads march by, Sneak home and pray you'll never know The hell where youth and laughter go.

The hydrangeas are clipped for the winter and there is a gardener with rum on his breath (and odd socks on his feet) who offers to show you the scars on his back, the droppings of a wallaby, the scratchings of a bandicoot or a leech which he will pull inside out with the aid of a twig- "T'only way to kill'un, missus.

Don't worry about negative temperatures because minus times minus equals plus. If you are not very good at Maths, then put some rum in the tea.

This club's no place for you, tibby," he had told her with gruff fondness. "You has to stay away from a milling cove like me, and find some rum cull to marry." "Papa," she had begged, stammering desperately, "d-don't send me back there. Pl-please, please let me stay with you." "Little tangle-tongue, you belong with the Maybricks. And no use to hop the twig and run back here. I'll only send you off again.

The last meal aboard the Titanic was remarkable. It was a celebration of cuisine that would have impressed the most jaded palate. There were ten courses in all, beginning with oysters and a choice of Consommé Olga, a beef and port wine broth served with glazed vegetables and julienned gherkins, or Cream of Barley Soup. Then there were plate after plate of main courses- Poached Salmon and Cucumbers with Mousseline Sauce, a hollandaise enriched with whipped cream; Filet Mignon Lili, steaks fried in butter, hen topped with an artichoke bottom, foie gras and truffle and served with a Périgueux sauce, a sauté of Chicken Lyonnaise; Lamb with Mint Sauce; Roast Duckling with Apple Sauce; Roast Squash with Cress and Sirloin Beef. There were also a garden's worth of vegetables, prepared both hot and cold. And several potatoes- Château Potatoes, cut to the shape of olives and cooked gently in clarified butter until golden and Parmentier Potatoes, a pureed potato mash garnished with crouton and chervil. And, of course, pâté de foie gras. To cleanse the palate, there was a sixth course of Punch à la Romaine, dry champagne, simple sugar syrup, the juice of two oranges and two lemons, and a bit of their zest. The mixture was steeped, strained, fortified with rum, frozen, topped with a sweet meringue and served like a sorbet. For dessert there was a choice of Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Èclairs and French ice cream.

when a really cold day like this come along he’d take my grammaw, and the kids, my uncle and my aunt and my daddy—he was the youngest—and the serving girl and the hired man, and he’d go down with them to the creek, give ’em a little rum-and-herbs drink, it was a recipe he’d got from the old country, then he’d pour creek water over them. Course they’d freeze in seconds, stiff and blue as so many popsicles. He’d haul them to a trench they’d already dug and filled with straw, and he’d stack ’em down there, one by one, like so much cordwood in the trench, and he’d pack straw around them, then he’d cover the top of the trench with two-b’-fours to keep the critters out—in those days there were wolves and bears and all sorts you never see any more around here, no hodags though, that’s just a story about the hodags and I wouldn’t ever stretch your credulity by telling you no stories, no, sir,—he’d cover the trench with two-b’-fours and the next snowfall would cover it up completely, save for the flag he’d planted to show him where the trench was. “Then my grampaw would ride through the winter in comfort and never have to worry about running out of food or out of fuel. And when he saw that the true spring was coming he’d go to the flag, and he’d dig his way down through the snow, and he’d move the two-b’-fours, and he’d carry them in one by one and set the family in front of the fire to thaw. Nobody ever minded except one of the hired men who lost half an ear to a family of mice who nibbled it off one time my grampaw didn’t push those two-b’-fours all the way closed. Of course, in those days we had real winters. You could do that back then. These pussy winters we get nowadays it don’t hardly get cold enough.

Yours, I presume?" he said in a rich, deeply modulated voice that put her in mind of hot buttered rum on a cold winter day and the sensual luxury of lying amid warm silken sheets. Inwardly, she quivered. Her reply, whatever it might be, stuck like a stone in her throat; the incapacity only worsened when she lifted her gaze to his. Bold and intelligent, his eyes shone like a set of imperial jewels, their shade an improbably pure blue that lay somewhere between sapphire and lapis lazuli. He was sinfully handsome, with a refined jaw, a long, straight nose and a mouth that seemed the very embodiment of temptation. His mahogany-dark hair was cut short, the severe style unable to tame the rebellious wave that lent the ends just the faintest hint of curl. But most enticing of all was his height- his large, muscular, impressive height. She guessed he must be six feet three or four at least, his build broad and powerful enough to make even her feel small.

Sir John, under his beaming countenance and outward serenity, actually contemplated failure. Another winter — another full year — in the ice could undo them. The expedition would be out of food, coal, oil, pyroligneous ether for lamp fuel, and rum. This last item’s disappearance might well mean mutiny.

Well, shoot,” Sarah added. “In that case, there’s only one thing left to do. Let’s go to book group and drink rum punch.” “Rum punch?” Nic asked. “Hey, it might be the middle of winter here, but that novel you picked took me to a lush Caribbean paradise. With a shirtless stud. What else would we drink?” Nic laughed and followed her friends out into the cold winter night. Later that night she went to sleep and dreamed about Caribbean beaches. And a shirtless hero with scars on his skin … and on his soul.

From the Bridge” by Captain Hank Bracker Behind “The Exciting Story of Cuba” It was on a rainy evening in January of 2013, after Captain Hank and his wife Ursula returned by ship from a cruise in the Mediterranean, that Captain Hank was pondering on how to market his book, Seawater One. Some years prior he had published the book “Suppressed I Rise.” But lacking a good marketing plan the book floundered. Locally it was well received and the newspapers gave it great reviews, but Ursula was battling allergies and, unfortunately, the timing was off, as was the economy. Captain Hank has the ability to see sunshine when it’s raining and he’s not one easily deterred. Perhaps the timing was off for a novel or a textbook, like the Scramble Book he wrote years before computers made the scene. The history of West Africa was an option, however such a book would have limited public interest and besides, he had written a section regarding this topic for the second Seawater book. No, what he was embarking on would have to be steeped in history and be intertwined with true-life adventures that people could identify with. Out of the blue, his friend Jorge suggested that he write about Cuba. “You were there prior to the Revolution when Fidel Castro was in jail,” he ventured. Laughing, Captain Hank told a story of Mardi Gras in Havana. “Half of the Miami Police Department was there and the Coca-Cola cost more than the rum. Havana was one hell of a place!” Hank said. “I’ll tell you what I could do. I could write a pamphlet about the history of the island. It doesn’t have to be very long… 25 to 30 pages would do it.” His idea was to test the waters for public interest and then later add it to his book Seawater One. Writing is a passion surpassed only by his love for telling stories. It is true that Captain Hank had visited Cuba prior to the Revolution, but back then he was interested more in the beauty of the Latino girls than the history or politics of the country. “You don’t have to be Greek to appreciate Greek history,” Hank once said. “History is not owned solely by historians. It is a part of everyone’s heritage.” And so it was that he started to write about Cuba. When asked about why he wasn’t footnoting his work, he replied that the pamphlet, which grew into a book over 600 pages long, was a book for the people. “I’m not writing this to be a history book or an academic paper. I’m writing this book, so that by knowing Cuba’s past, people would understand it’s present.” He added that unless you lived it, you got it from somewhere else anyway, and footnoting just identifies where it came from. Aside from having been a ship’s captain and harbor pilot, Captain Hank was a high school math and science teacher and was once awarded the status of “Teacher of the Month” by the Connecticut State Board of Education. He has done extensive graduate work, was a union leader and the attendance officer at a vocational technical school. He was also an officer in the Naval Reserve and an officer in the U.S. Army for a total of over 40 years. He once said that “Life is to be lived,” and he certainly has. Active with Military Intelligence he returned to Europe, and when I asked what he did there, he jokingly said that if he had told me he would have to kill me. The Exciting Story of Cuba has the exhilaration of a novel. It is packed full of interesting details and, with the normalizing of the United States and Cuba, it belongs on everyone’s bookshelf, or at least in the bathroom if that’s where you do your reading. Captain Hank is not someone you can hold down and after having read a Proof Copy I know that it will be universally received as the book to go to, if you want to know anything about Cuba! Excerpts from a conversation with Chief Warrant Officer Peter Rommel, USA Retired, Military Intelligence Corps, Winter of 2014.

The rum and Coke tastes just awful. He wishes he had Susan’s plain Coke.

One quart milk, one quart cream, one dozen eggs, 12 tablespoons sugar, one pint brandy, half-pint rye whiskey, quarter-pint rum, quarter-pint sherry. Mix. Store by cool window or in cellar.

Ike brought the rum to his head and finished it in one huge gulp. He winced but kept it down. He considered getting another one, then changed his mind. Getting drunk wasn’t going to make things easier. He needed to feel this pain. Keep it fresh in his heart. He deserved it. In the back of his mind he’d always thought that he and Isiah would come to an understanding. He just assumed time would thaw the glacier between them and they would both experience an epiphany of sorts. Isiah would finally understand how hard it was for his father to accept his lifestyle. In turn, Ike would be able to accept that his son was gay. But time was a river made of quicksilver. It slipped through his grasp even as it enveloped him. Twenty became forty. Winter became spring, and before he knew it he was an old man burying his son and wondering where in the hell that river had taken him.

BURNING LOVE 8 slices bread 3 cups heavy cream 1 whole egg 3 egg yolks 1-½ cups sugar ½ teaspoon nutmeg ½ teaspoon cinnamon ¼ cup rum ½ cup raisins or currants, steeped for 15 minutes in a cup of very hot water (reserve liquid) Preheat the oven to 350°F. Dice bread into cubes. Whisk together cream, whole egg, egg yolks, ½ cup sugar, nutmeg, cinnamon, and 1 tablespoon of rum. Combine bread cubes and cream mixture. Drain raisins and reserve the liquid. Add raisins to bread mixture. Spoon mixture into soufflé cups. Place cups in a baking pan filled with hot water ½ inch deep. Bake until a knife inserted in center of custards comes out clean, about 30 minutes. Just before serving, combine reserved liquid and remaining sugar in a small saucepan and bring to a simmer, whisking constantly, over high heat. When sugar turns amber, carefully whisk another ½ cup of hot water. Return to a simmer and cook until mixture becomes the consistency of syrup. Stir in remaining rum and return to heat for 15 seconds. Remove saucepan from heat and touch a match to sauce. Pour flaming caramel over puddings and serve.

The ride to Baptist Hospital was quiet. Baldwin drove, Taylor rested her head against the cool window and wished for summer. Truth be told, she didn’t really want winter to end. She loved the cool, crisp weather, the gray skies, the warm fires and soft clothes. But if it were summer, this would all go away. She’d be done with this case, the wedding would be over, they could go to the beach and lie in the sun, baking brown as bunnies and reading trashy novels. Make love after a few too many rum drinks; lie in a hammock under the stars, the sultry sea air lulling them into a false sense of hope. That was her one issue with winter. Not the cold, but the bleak despondence of the short days and long nights. They