BAs, What do you do for a living?

It was like being stabbed in the back. When they were taking my insurance information he went away like turning off a switch, pain gone immediately, so obviously I passed it never to return again.

 

Wonder if the guy's parents were a fan of the old old SNL bit with Rodney Dangerfield.

 

High school special education teacher.

 

I am a software programmer and technical writer. I am not really qualified for the latter occupation, but my colleagues adamantly refuse to produce documentation of any sort.

 

My wife has always maintained we should be able to pre-retire until age 30 and then work until we die. Retirement is often wasted because of bad health or poverty.

 

Whenever I used* to hear my elders say "Youth is wasted on the young", I'd reply "Retirement is wasted on the old."

* You know, back before I was old, anyway.

 

Well, if your company ever goes offshore for this sort of work, your colleagues will have no choice but to comply.

Seems like you are employed by a company who has chosen to keep development onshore, and you are lucky to be there.

 

Can confirm. I live where many of those vineyards are - Lodi, CA. A lot of Zin farmers tell me about how their old vineyards went to Gallo, and then when the white Zin craze was big, they sold for that. Thankfully America's wine platate has changed to favor good, ripe, old vine red Zins, so many of those vineyards are going to produce proper Zin wine. I happen to make a few single vineyard Lodi old vine Zins myself.

 

In 1972 I stopped by Sebastiani in Sonoma. We bought 3 bottles of their Zin and headed towards Crater Lake. We were camping and that fresh brambly blackberry still resonates all these years later. I've had a lifelong love of Zinfandel. I never liked the portish high alcohol types as much as the more structured offerings like those old Sebastiani offerings. Cheers to Lodi!

 

At the risk of veering too far off topic, OV Zin is something I'm pretty passionate about. I am curious if you are familiar with modern Zinfandel growing and winemaking; specifically, in my professional opinion, how these modern advances have led to Zins in the 14.5 - 16 abv range that are balanced, proper, and not port/raisin/hot in character.

 

Attorney, but not the exciting kind that you see on TV.

 

I'm a touch rusty on the modern range of Zins. I'm certainly pleased that modern science is excellent and taking some of that sunshine into other directions and fine balanced wines.

 

I’m a cost accountant and graduate student. Between the two, a beer or 6 is necessary from time to time haha.

 

I work in a warehouse. I told one of my coworkers that I never had a budweiser and he looked at me like I just said I was from Pluto.

 

What's the old saying, Youth is wasted on the young?

 

Yeah . . . I am in my 60s but still 31 in my head when I met my 23 y

So true. In my 60s, but in my head . . . still 31 when I met my future wife of 23. Unfortunately, our bods can't keep up with our minds now. . .

 

I chop onions for a living. The avatar says it all.