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Puffing Solani 779, English Luxury Mixture, in my old Kirsten.
Herr Will crafted this blend to recreate the legendary Balkan Sobranie 759. I’ve never smoked the Sobranie, so don’t know how close it is, but it can’t be an exact match nowadays because Syrian Latakia is no longer available. But it’s an excellent mild smoke in any case.
Puffing Gordon Pym (Dan Tobacco) in my Kirsten Mariner. My favorite English mixture.
And gazing at my new Ardor Urano Rhodesian:
https://www.cigarbum.com/forum/gener...tml#post203909
Small bowl (Sav prince) of Solani 660 this morning while shooting cowbirds off the bird feeder with my pellet rifle. Got 4 of the rotten things before heading in to work. Got a couple yesterday too.
@rodwha did you know that cowbirds are a notorious brood parasite of the Eastern Phoebe? They lay an egg in a phoebe nest and when it hatches, the cowbird chick demands so much of the feeding that the phoebe chicks starve to death. Winged rats that don't even bother to feed or raise their own young, I have no use for them.
I did not! Been thinking about a Hatsan .22 for a bit...Quote:
Originally Posted by Emperor Zurg
Sounds like fun!Quote:
Originally Posted by rodwha
I'm shooting a Beeman R1 in .177
Haven't seen one for sale in a long time. Used to be a popular airgun
Puffing Gordon Pym “for a cool and gentle smoke” in my Tinsky brandy. Very good tobacco.
SG Bracken Flake from 2010 from another BOTL elsewhere.
https://i.imgur.com/1MuXeCNl.jpg
I just opened a 5 yo tin of F&T Special Brown Flake. Puffing that now in my Kirsten. SBF is said to be rum flavored. I sense it as a light butterscotch taste.
Like all F&T flakes, there are two neat side-by-side rectangular stacks. The tin note is oddly tart, but that doesn’t come through in the smoke.
Probably going to be the last chance I get for a while so even though it was getting late I burned a small bowl of PS Lux Bullseye flake in a Sav prince last night.
In other news, I just shot 2 starlings with the pellet rifle.
Puffing The Mallard (Dan Tobacco) in my Tinsky Brandy.
And thinking about lunch, which will feature an instance of an egg dish I invented: an open-face cheese omelette. Three jumbo eggs with salt, fresh ground black pepper (lots), and Cholula Green Pepper hot sauce beaten in with my old egg beater. Topped with 7 slices (4 ounces) of Laura Chenel Garlic & Chive Goat Cheese.
It’s the tastiest egg dish that I’ve ever eaten, anywhere:
https://imagizer.imageshack.com/v2/7...924/H06Bwb.jpg