Another gray rainy day, but warm enough to make it a nice winter day! I'm starting off with GLP Westminster in my oldest bent MM Apple Diplomat and finishing a cup of Columbian coffee. I think I'll clean up and organize the plant growing section of the utility room.
I survived Christmas for another year! I don't mean that Christmas is a hard task that I am forced to do. It was another good season except for a minor case of strep early on and then a 24 hour battle with a stomach virus in the middle. Anyway, from mid-November until Dec. 26, I go from a daily pipe smoker to a maybe once or twice a week pipe smoker because I don't smoke on days I wear my Santa suit - same with drinking alcohol. This stems from meeting a "Santa" seven years ago who would take a "smoke break" while working and who would smell like cheap bourbon during late afternoon work.
Anyway, we did something different for Christmas this year. With our oldest son and his family coming down for Christmas, we rented adjoining cabins at a nearby state park and celebrated Christmas there. Only one of our son couldn't make it with his three kids because of work. The cabins both had long, screened in porches so Alec and I were able to sit outside and smoke our pipes and enjoy some Christmas spirits - the liquid kind. I shared some DTM Christmas Tobacco and G.L. Pease Windjammer with him. It was a good time.
For Christmas, he gave me a Cocktail Smoking Kit. Haven't figured out how to use it yet, but I will. I also received my tin of SPC 2023 Plum Pudding Christmas Spirit. Plum Pudding is one of the few SPC blends that I like and this one didn't disappoint.
@Londy3; I can't believe that the page number bothered you. I don't worry about that kind of stuff. I figure at my age, I'll meet the devil soon enough.
Well Brothers, The last bowls of 2023 will be in me "Savinelli Tortuga 812". This pipe smoked great right out of the box. I left the balsa filter in it until it was broken in. My chosen Tobac will be one of my favorites Lane LL-7. Here's to a great 2024 for all of the TPL Subscribers. Keep on posting and God Bless all of you and your loved ones.
I decided to drag out some Samsun tobacco that I started from seed back in 2017. I gave the seedling to my brother to raise in his greenhouse. This was to increase the Montana “growing season”. Oriental tobacco plants are a small plant, and I had only started one, this jar is the product of the one plant. This is the first taste of it I have tried, I was skeptical that it would be smokeable. I’m happy to say, it is, and not bad either, but I like oriental tobaccos. With a bit more moisture it would be even better. Time to drop a humidity button in the jar. The pipe I chose for this evening is one of my own handmade pipes, a “modified bulldog”?
@RockyMountainBriar The store according to their website is the family has owned rice farms in Louisiana for over a hundred years. About 10 or 15 years ago the price off rice dropped so far that they couldn't make a profit selling the rice so the current owner decided to find alternate uses. He eventually decided to see if he could use the rice for distilling so he built a distillery. They started out making vodka and then he decided to experiment with an 100% rice whiskey. The whiskey is aged for almost five years before it is bottled and sold at 90 Proof.
While it doesn't taste a lot like bourbon or rye, I find it has a good aroma like a rice pudding with a dash of cinnamon (it may be a Southern thing. I don't remember rice pudding being common when I lived in the northwest). I also don't get a rough finish that is usual for most bourbon or whiskey. For a 90 proof, this is very smooth with little burn. And I find that the finish reminds me of a créme brûlée with a sweet, caramel like rice pudding.
It has become my "house" whiskey. I usually drink it neat but I've also put it in hot drinks like coffee or as a replacement for rum in a Hot Buttered. I've also added it to egg nog.
After reading @PappyJoe’s post, I remembered the unopened bottle way in the back of the liquor cabinet. It’s back there because it was a gift, and because I thought, “Rice whiskey? No.” Well, last night I toasted the New Year with Meleck’s
I was up late last night watching the country music celebration in Times Square and Nashville. As a result I slept in and am just starting the day with GLP Westminster in my old Apple Diplomat along with coffee.
@Balisong HaHa….slept in🙂 I hit the rack at about 12:30, I had to see the New Year in. I got out of the rack early at about 10:30-11:00😬……and no, I didn’t have any alcoholic libations either.
@PappyJoe Mmmm, rice pudding. I’m sorta in the NorthWest 🙂. My dad loved rice pudding, he was born in North Dakota…maybe it’s a “poor/low income/non-privileged/depression era? whatever the PC term is these days? food?
@RockyMountainBriar Down here it’s rice pudding if your poor and crème brûlée if you’re rich. There are a lot of dishes that were traditionally poor folk food until rich people started eating it - gumbo, jambalaya, red beans & rice, even boiled crawfish.
Comments
Ok so here are my apps from Christmas Eve.... giant squid
I need some help here
Ok, so what is a hot rock and a board (and course salt?) used for?
Anyway, we did something different for Christmas this year. With our oldest son and his family coming down for Christmas, we rented adjoining cabins at a nearby state park and celebrated Christmas there. Only one of our son couldn't make it with his three kids because of work. The cabins both had long, screened in porches so Alec and I were able to sit outside and smoke our pipes and enjoy some Christmas spirits - the liquid kind. I shared some DTM Christmas Tobacco and G.L. Pease Windjammer with him. It was a good time.
For Christmas, he gave me a Cocktail Smoking Kit. Haven't figured out how to use it yet, but I will.
I also received my tin of SPC 2023 Plum Pudding Christmas Spirit. Plum Pudding is one of the few SPC blends that I like and this one didn't disappoint.
I can't believe that the page number bothered you. I don't worry about that kind of stuff. I figure at my age, I'll meet the devil soon enough.
I was just helping a brother get through.
That was hilarious 😆
As is said, I hope I am in heaven half an hour before the devil know’s I’m dead.😬
That was great. Can't pass up a comic opportunity ya know 🤣😂
I will share what the hot rock is for with pictures very soon
Biltmore estate Malbec along with some dark fired which is a perfect blend for this wine.
Rice Whiskey sounds interesting👍🏻
I decided to drag out some Samsun tobacco that I started from seed back in 2017. I gave the seedling to my brother to raise in his greenhouse. This was to increase the Montana “growing season”. Oriental tobacco plants are a small plant, and I had only started one, this jar is the product of the one plant. This is the first taste of it I have tried, I was skeptical that it would be smokeable. I’m happy to say, it is, and not bad either, but I like oriental tobaccos. With a bit more moisture it would be even better. Time to drop a humidity button in the jar. The pipe I chose for this evening is one of my own handmade pipes, a “modified bulldog”?
The store according to their website is the family has owned rice farms in Louisiana for over a hundred years. About 10 or 15 years ago the price off rice dropped so far that they couldn't make a profit selling the rice so the current owner decided to find alternate uses. He eventually decided to see if he could use the rice for distilling so he built a distillery. They started out making vodka and then he decided to experiment with an 100% rice whiskey. The whiskey is aged for almost five years before it is bottled and sold at 90 Proof.
While it doesn't taste a lot like bourbon or rye, I find it has a good aroma like a rice pudding with a dash of cinnamon (it may be a Southern thing. I don't remember rice pudding being common when I lived in the northwest). I also don't get a rough finish that is usual for most bourbon or whiskey. For a 90 proof, this is very smooth with little burn. And I find that the finish reminds me of a créme brûlée with a sweet, caramel like rice pudding.
It has become my "house" whiskey. I usually drink it neat but I've also put it in hot drinks like coffee or as a replacement for rum in a Hot Buttered. I've also added it to egg nog.
A little snick snack before I start dinner and a little LL7 in my Marone.
@PappyJoe - Athbhliain faoi mhaise daoibh!
REVIEW: https://thebourbonculture.com/whiskey-reviews/jt-meleck-rice-whiskey/
HaHa….slept in🙂
I hit the rack at about 12:30, I had to see the New Year in. I got out of the rack early at about 10:30-11:00😬……and no, I didn’t have any alcoholic libations either.
@PappyJoe
Mmmm, rice pudding. I’m sorta in the NorthWest 🙂. My dad loved rice pudding, he was born in North Dakota…maybe it’s a “poor/low income/non-privileged/depression era? whatever the PC term is these days? food?
Down here it’s rice pudding if your poor and crème brûlée if you’re rich. There are a lot of dishes that were traditionally poor folk food until rich people started eating it - gumbo, jambalaya, red beans & rice, even boiled crawfish.
Dang, now I want red beans and rice and crawfish boil with andouille and corn on the cob. You can keep the gumbo, and jambalaya. 🙂