I say the golf day was mixed. The good news is that I had about 8 drinks on the golf course and one at the picnic after for a total of 9. That breaks down to 8 drinks between 10am and 4pm (the others in my 4some started drinking at 9am) and then only one drink between 4pm and 9pm. I walked home.
The bad news is that I had about 8 drinks on the golf course. 8 drinks over a 6 hour period is not a lot, but it was too much for a 95 degree day. I had this feeling that I needed to get my drinking in early so that I was not that buzzed when I got home. I would have had more fun if I had 3 drinks on the golf course and 4 or 5 at the picnic. As the picnic went on you could see people including my brother and a bunch of my cousins were starting to get buzzed and having a great time singing songs etc. I was now sobering up and feeling the effects of a long day drinking in the sun.
The problem is that I didn’t want to go home buzzed so I did it backwards. Had I reversed it and had just 3 drinks on the course and 4 or 5 at the picnic, I would have enjoyed both better. Oh well, live and learn. At least I didn’t keep drinking after golf and go home sloppy drunk. I was able to stop and had one less than I planned on. I consider that a success. Also, I finished up the prior week with only 13 drinks, 2 less than allowed. That was kind of in preparation for what I knew was coming on Monday.
July 21, 2010 at 3:57 pm |
It seems that you’ve stumbled onto the key to being a satisfied moderate drinker (if that’s even possible): crafting the buzz. Environment and timing is everything. Drinking in the hot sun all day just does not sound fun. And synchronizing the peak to match the conviviality level of others can make or break a precious drinking opportunity.
Just as great chefs know how to put the expensive but tasty ingredients into their dishes in the right amounts to maximize the effect without overdoing it (with respect to flavor, cost, fat calories, etc.), you too must learn how alcohol can enhance your experiences while keeping the consequences to a minimum. You’re making progress… I wish someone wrote a guide to this sort of thing. If there was just one drinking guide for every 1000 cookbooks, we’d be golden.
July 21, 2010 at 6:39 pm |
Maybe in another 10 years we can combine our efforts and experiences and write the first book. Should sell a million copies the first day.