Adjusting for Retirement – Part 1 of 3
Ed’s Edge – Season 1, Episode 6
Retirement. Whether we are near or far from it, we have been trained since we were young to keep this goal at the forefront of our minds. Though you always hear retirement being referenced as a universal goal, it can look vastly different for everyone. With our 40 years of combined experience working closely with retirees, we have observed the many implications retirement has on people’s lives each step of the way…that’s why we’ve split it into three different areas and three separate podcasts: adjusting for retirement, adjusting at retirement, and adjusting in retirement.
It’s not all about preparing financially, it’s about adapting mentally and giving yourself the proper time and planning to make a healthy adjustment. In this series, we share some valuable insight we’ve learned and provide guidance to help you navigate through each phase. If you or anyone you know is approaching that retirement phase, this is a must listen.
Ed’s Food for Thought
Ed’s Ice Cream Shakes
First, we need to lay some ground rules. RULE #1, #2, AND #3…DO NOT PUT TOO MUCH MILK IN YOUR SHAKE!!! THIS IS THE KEY & THE MOST IMPORTANT TAKEAWAY FROM MY METHOD.
The biggest mistake with most milkshakes is the emphasis on the ‘milk’ part. Most are too thin. Once you go too thin there is no going back unless you add a bunch more ice cream and then you have a monster shake.
- Ice Cream (of course)
- Any ice cream will do but premium will make a higher quality shake – My two go to brands are Edy’s and Breyer’s.
- Any flavor – I have been most frequently asked to make a vanilla ice cream shake with chocolate syrup, it is an all-time favorite of many who have had my shakes. My personal favorites are chocolate, Reese’s peanut butter cup, Snickers (Breyer’s brand), and cherry vanilla.
- Make sure your ice cream is not too soft from the freezer. It is hard to make a thick shake with soft ice cream.
- Use whatever you prefer and have in your fridge. (Feel free to use dairy-free ice cream & milk for those who are lactose intolerant or sensitive to dairy, unfortunately, I cannot speak to the quality comparison.)
- Spoon (large)
- Bigger metal spoon than a normal tablespoon.
- Spoon (small)
Optional Ingredients Utensils
- Chocolate Syrup
- Whatever your favorite kind is.
- I highly suggest you use a blender, but you could make a handshake… it is just a lot more work. I used to do this as a kid a lot but why work harder and not smarter.
- For those that like their shakes more melted.
- Scoop ice cream into the blender.
- Pour syrup if used. Be careful not to put too much in. Too much of any syrup will ruin a shake out of the gate.
- Pour in milk. See rules #1, #2, & #3 above. Start with a LITTLE bit of milk.
- Turn blender on. If you cannot get the blender to start blending properly just add a bit more milk until you can get it rotating a bit.
- Stir – Here is where the second key to making the shake comes into play.
- Once the blender stops blender properly and starts running too fast stop it. Usually there is a bit of an air pocket that happens with the initial blending. Stirring the ice cream just a little bit alleviates this.
- Turn blender on again. Repeat all of what I said in 5a.
- Tun blender on one more time if necessary. This should blend the ice cream together to start making it thick and smooth but enough for the blender to run.
- Pour into a glass. If you did this properly you should not be able to easily pour it into the glass. You should have to use the spoon to slowly pull the blended ice cream into the glass. This means it is the proper thickness.
- The lucky recipient should only be able to eat this type of shake initially with a spoon.
- If someone wants it thinner, then tell them to let it melt a bit before they start eating. Once it melts, they can stir it and eat it with a spoon or straw or by pouring into their pie hole’s.