Discussion in 'The Smoking Lounge' started by Hofnar, Nov 1, 2013.
IBOB Bourbon and Beer drink of the International Brotherhood of Boilermaker's. It's why I drink Single Malt!
Now you got my prayers bud, hope it works out well.
Not putting my finger there.
Thanks Sante. They are much appreciated!
Good luck Paul. I go in the shop for some work on my labrum and rotor cuff a week from next Tuesday, non-throwing shoulder. Already had that one done eight years ago so there's still hope I can finally get that call up to the majors I've been waiting for the past 35 years.
You hang in there kid! Some team will need an extra arm!
Thanks and good luck to you. Knife work on any body part stinks. I've had my share and always feel like there is scalpel with my name on it somewhere out there.
Wishing you the best ! We will be smoking for ya
Dammit Paul. Sorry to hear that you're going through that again. Good luck brother!
Wishing you well Paul, and hope you pass them quickly. Having a bowl of McC 5110 Dark English Full in an Edwards Virgin straight grain billiard.
Davidoff Flake Medallions in a 1968 Dunhill Cutty
Same here Brother, praying for fast healing!
ODF in a Radice Rind Rhodesian.
Looks like a half arsed attempt at Aboriginal art.
We'll name it Pig Nose.
I'm having some S.G. Full V.A. Flake from 1999 (from FlatbushPaul) in a Guildhall. For dinner, we had some sautéed Lake Erie Perch.
My best to you, Paul. I know you've been dealing with that problem for some time. I'm sure it'll go smoothly. You'll be happy to know that the Saint Bernard appreciates the drinks.
I got a good dental report today, which pleases me greatly. I got some smoking in while I was gone, too. Earlier, it was EGR, then Fox and Hound, and presently it's Old Dark Fired Ready Rubbed in a smooth briar calabash shape 1984 Fero Danese made in Italy. A bottle of Sprite is my drink.
Great news Jim! The dentist is never fun.
How is the Fox and Hound?
They're not speaking right now, but the Saint Bernard just brought them some , so it'll be all right in about a half hour.
Actually, I like it. It took about four bowls to season the briar a little, and then I started getting all the flavors: red Virginia, latakia, perique, burley, and Turkish. It's a little more than a mild smoke; very pleasant and the sweetness for the red Va. is rather tasty. If you like a mild to medium smoke with those components, you'll probably like it.
Good luck on that journey, we will be thinking about you.