@Montecristo I'll pm the recipe later today after my wife gets home from work!
@RockyMountainBriar Try a small bag, peel the outside floppy leaves, cut them in half at the core, coat a cast iron pan with olive oil, place them face down on the pan and roast at 350° until the cut side is lightly browned. Old people can't chew the half!
Pipe two, GLP Charring Cross in a Pride with my last cup of coffee for the day! I ran out to the grocery store to pick up supplies for football games, hard cider, garlic hummus and manchego cheese!
@opipeman I also roasted cashews and macadamians! Dinner was leftover chicken wing, crisped chicken skin and zucchini pancakes! Next Sunday some sort of repeat!
@Balisong ”crisped chicken skin” sounds awesome. Nobody eats the skin anymore….well…..a few of us do😋. Fried chicken just ain’t the same without the skin on, it’s👎🏻. How are you supposed to make a decent “speckledy white gravy” if the chicken has no skin or fat and leaves no drippings?
@RockyMountainBriar I raise chickens for us and occasionally sell some to friends. I even keep the neck skin on so we can cut it off before roasting, open it up and roast it as a chicken chip appetizer!
On topic, I loaded up a Rob Roy with GLP Kensington and hung outside with the nextdoor neighbor for a smoke. He's not a pipe smoker but I brought him one of the cigarettes I make for my wife using D&R Windsail Silver.
Just had a bowl of Pipe Force Episode 5 from the samples acquired at this years pipe show.
I hadn't yet tried it but since it has been released and available for purchase I thought I better try it before it's gone.
Rustica is stoved along with Virginia and Oriental Katerini,.
I really like this one and will be buying a few tins for the future. It comes as slices and is very dark from the cooking process, its smooth and the taste of the Rustica is slightly richer but a bit muted as the primary flavor, well balanced.
After dinner smoke is GLP Kensington in a Pride. Waiting to watch the Jim Amash, aka JimInks from TR, interview live on the YouTube channel Comic Art Live. He'll be interviewed as an artist rather than a pipe smoker!
I know this is kinda silly, but it entertains me….I’m a simple man. I have two or three of these little humidors that some Stokkebye pipe tobaccos are packaged in. They don’t seal well enough for pipe tobacco for the time it takes me to smoke it. They are really cool, well made, little humidors. I decided to lop 1/2” off of some of my cheap little Bandido cigars to fit them in the humidor🙂. Cute huh😬. Anyway, I decided to stuff a couple of the cut-offs in my Morgan Briar Cigar, they fit perfectly, and smoked well in it. I’m not sure that’s the point of the “Briar Cigar”, but it works for me👍🏻. I had a couple of shots of the Platte Valley Shine to pair.
I finished the outdoor chores, it's a nice fall morning in New Hampshire. Starting the day with GLP Westminster in a bent MM Apple Diplomat and a cup of coffee.
Was able to get in 18 today before the showers hit. Now sitting on my screened-in porch, watching the rain while doing some Ashton Rainy Day in one of my "BIM" pipes...
Bored in a meeting and hit up lepipe.it and saw that Radice Rind and made an insta-buy. Ordered from Italy on a Friday and was smoking it the following Tuesday night! Great smoker! I am a fan of Radice pipes
Comments
i resent represent that remark, Sir!
I'll pm the recipe later today after my wife gets home from work!
@RockyMountainBriar
Try a small bag, peel the outside floppy leaves, cut them in half at the core, coat a cast iron pan with olive oil, place them face down on the pan and roast at 350° until the cut side is lightly browned. Old people can't chew the half!
Those apples look delish. Nice pipe as well.
Very kind. Thank vou.
What time do you want me there?
That pipe is a beauty, especially if it colors nice.
I also roasted cashews and macadamians! Dinner was leftover chicken wing, crisped chicken skin and zucchini pancakes! Next Sunday some sort of repeat!
”crisped chicken skin” sounds awesome. Nobody eats the skin anymore….well…..a few of us do😋. Fried chicken just ain’t the same without the skin on, it’s👎🏻. How are you supposed to make a decent “speckledy white gravy” if the chicken has no skin or fat and leaves no drippings?
I raise chickens for us and occasionally sell some to friends. I even keep the neck skin on so we can cut it off before roasting, open it up and roast it as a chicken chip appetizer!
I have two or three of these little humidors that some Stokkebye pipe tobaccos are packaged in. They don’t seal well enough for pipe tobacco for the time it takes me to smoke it. They are really cool, well made, little humidors. I decided to lop 1/2” off of some of my cheap little Bandido cigars to fit them in the humidor🙂. Cute huh😬. Anyway, I decided to stuff a couple of the cut-offs in my Morgan Briar Cigar, they fit perfectly, and smoked well in it. I’m not sure that’s the point of the “Briar Cigar”, but it works for me👍🏻. I had a couple of shots of the Platte Valley Shine to pair.
Now sitting on my screened-in porch, watching the rain while doing some Ashton Rainy Day in one of my "BIM" pipes...
Interesting pipe. Please fill us in.?.?
👍🏻