Five O'Clock Friday: Sensible Budgeting

I'll admit it. This is exactly my thought process when shopping. However, cigars and bourbon bring me way more joy than any utilitarian purchase ever could.

*randomly collected internet image -- credit will be given upon request

Cheers!

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Smoke and Spice: Rojas Street Tacos Cinco de Mayo 2025

Although the afternoon weather was particularly pleasant, I decided to head over to Hogshead Cigar Lounge to enjoy a smoke this Wednesday. There’s always something new to try at the lounge, and this week, I went with the newly arrived Rojas Street Tacos Cinco de Mayo 2025. I’d spotted the announcement on their social media earlier in the week and made a mental note to check it out.

The Cinco de Mayo marks the second release in this limited edition series from Rojas. This 6 x 54 Toro features a slick, brown Ecuadorian Habano wrapper, a San Andrés binder, and Connecticut Broadleaf filler tobacco that was aged for seven years before rolling.

In the opening minutes, the Cinco de Mayo delivered a dry, somewhat chalky smoke with mild notes of earth and clay. It was more peculiar than unpleasant. Before long, hints of baking spices and cedar entered the profile, adding some needed roundness. As the cigar progressed, I picked up flavors reminiscent of charred wood and grilled meat, with a touch of black pepper. And then — believe it or not — I swear I caught a flavor that reminded me of mole sauce.

That mole-like note added a bit of quirkiness to the overall experience. I’ll admit, I’m not a huge fan of mole, so that might have colored my impression. Still, I genuinely enjoyed the Rojas Cinco de Mayo. It produced dense, flavorful smoke, had a consistent burn, and lasted a satisfying hour and forty minutes.

The lounge itself provided a calm, relaxing afternoon. I passed the time with a bit of reading and some casual conversation. The indoor setting was a welcome escape from the pollen-heavy spring air outside.

Cheers!

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The Bishops Blend Novemdiales: A Timely Smoke

When I awoke Monday morning to the news that Pope Francis had died, I knew exactly which cigar I would be lighting later. The Black Label Trading Company’s Bishops Blend Novemdiales seemed tailor-made for the occasion.

Novemdiales refers to the nine-day period of mourning in the Catholic Church following the death of a Pope. I had just one stick from the 2023 release left in my humidor, and this felt like the right moment to finally smoke it.

The Bishops Blend is an annual release from Black Label Trading Company, typically featuring a consistent blend year to year. But for their 10th anniversary in 2023, the company created something special. Enter the Novemdiales: a reimagined Bishops Blend sporting a Pennsylvania Broadleaf wrapper instead of the usual Ecuadorian Maduro. It kept the traditional Ecuadorian binder and filler tobaccos from Connecticut, Nicaragua, and Pennsylvania.

The 5 x 50 Robusto is distinctive, with its sharp, cone-shaped cap and closed foot. This full-bodied cigar offers a rich and complex flavor profile, opening with bold notes of dark fruit and bitter espresso. Deep undertones of dark coffee and cocoa provide a solid foundation, while a subtle molasses-like sweetness adds a layer of balance. Strong cedar and a moderate to pronounced peppery spice round out the experience — though after resting for 18 months, this particular stick had mellowed, softening the spice just a bit.

The Pope’s passing — not wholly unexpected after his long illness — came during the Easter season. As part of our Easter Sunday preparations, Colleen had made chocolate-covered peanut butter “egg” candies. I decided to enjoy one alongside the coffee I was sipping with the Novemdiales.

I’ve paired cigars with chocolate and mixed nuts before, but I was genuinely surprised by how exceptionally well this particular combination worked. The interplay of sweet and bitter flavors in both the candy and the cigar seemed to elevate each other. I devoured the candy far too quickly, but managed to resist the temptation for a second. I’ll try to enjoy another one with a smoke before they’re all gone.

An hour and a half on the porch, watching a flurry of birds — especially the hummingbirds at the feeder — and soaking in the mild spring air made for a truly peaceful evening wind-down.

Cheers!

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Easter: Hope in the Midst of Battle

The Easter Sequence - Victimæ paschali laudes

Christians, to the Paschal Victim

Offer your thankful praises!

A Lamb the sheep redeems;

Christ, who only is sinless,

Reconciles sinners to the Father.

Death and life have contended in that combat stupendous:

The Prince of life, who died, reigns immortal.

Speak, Mary, declaring

What you saw, wayfaring.

“The tomb of Christ, who is living,

The glory of Jesus’ resurrection;

bright angels attesting,

The shroud and napkin resting.

Yes, Christ my hope is arisen;

to Galilee he goes before you.”

Christ indeed from death is risen, our new life obtaining.

Have mercy, victor King, ever reigning!

Amen. Alleluia.

"He is not here."

With those words, spoken by the messenger of God, the reality of the Resurrection was revealed to the world. The empty tomb proclaims that death and sin have been conquered. Every time I reflect on the Resurrection, I’m struck by the awe the women at the tomb must have felt that morning — confusion, fear, and overwhelming joy. I also wonder what went through the minds of those who persecuted Him. 

And yet, even in the light of the Resurrection, the Prince of Darkness continues his work in this world. His followers — willing or unwitting — carry out his will by twisting truth, sowing confusion, and offering false promises. Evil is repackaged as good; deception cloaked in virtue. As the enemy works to blur the lines, we see morality mocked and genuine love labeled as hate. Through relentless attacks on our faith, our freedoms, and the sanctity of life, we witness the spiritual battle that still rages.

But today, we celebrate the fulfillment of Our Lord’s promise. On this most glorious day, our fears are vanquished and our hearts are lifted. The Resurrection reminds us that the ultimate war between good and evil has already been won. For three days, it seemed like Satan had triumphed — but three days are nothing compared to eternity. Easter is our strength and our hope. It empowers us to persevere through trials, resist temptation, and stand firm in the face of persecution.

So today, we rejoice. Easter is the fulfillment of Christ’s promise of eternal life. It is the triumph of good over evil. Easter calls us to live with courage, to remain vigilant, and never to surrender to darkness.

Wishing you a blessed and joy-filled Easter. May the light and joy of the Resurrection remain in your heart all year long.

Happy Easter!

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Springtime Pairing: La Historia E-III and Heaven Hill Wheated Bourbon

Whew! What a week (and a half) it’s been! The renovation of our screen porch and deck is underway. That means people are now walking around just outside our kitchen door, and the house echoes with the sounds of hammering and construction. But when we finally sit down for dinner in the evening after the crew has packed up, the peacefulness is downright palpable. Despite the current disruption, the upgraded space is sure to be well worth it. The screen porch is being transformed into a three-season room, which will make it much more comfortable for cigar smoking in the cooler months.

Speaking of cool weather, temperatures dropped sharply over the past week. With the porch out of commission and the heaters already put away, I haven't spent much time outside. But by Friday, the warm weather had returned, and according to the 10-day forecast, it looks like it’s here to stay — at least for a while. With construction dominating the backyard, I decided to enjoy a smoke on the front porch, a seldom-used part of our home.

For the evening’s smoke, I chose the E.P. Carrillo La Historia E-III, which has been resting in my humidor since early December. After four months, it was undoubtably more than ready to be enjoyed. I paired it with Heaven Hill Grain to Glass Wheated Bourbon, a rich counterpart for the cigar.

Right away, the La Historia E-III felt light in the hand — surprisingly so. It had a soft, slightly under-packed feel. The Mexican San Andrés wrapper was rugged, with light chocolate mottling over a darker base. A few folds and wrinkles showed in the box-pressed body, giving it a bit of a rustic look, as if it hadn’t quite filled out the mold during pressing. The cigar measures 6 7/8 x 54, with an Ecuadorian binder and Nicaraguan fillers completing the blend.

As expected, the initial draw was open and airy. While E.P. Carrillo cigars typically perform well, I had some early doubts about this one based on the draw alone.

But those doubts were short-lived. From the first light, robust notes of bitter cocoa and coffee came forward. As the cigar developed, I picked up more dark chocolate and even a bit of espresso bitterness. A touch of mixed nuts joined the profile, adding depth. By the second half, a subtle underlying sweetness lingered at the back of my throat.

To my delight, the draw tightened slightly as the cigar warmed, and smoke production became thick and flavorful. The rich, dark flavor profile made for a full-bodied experience overall.

Despite the good smoke output later on, the cigar inexplicably went out on two occasions and needed to be relit. The burn line was wavy but never to the point that it needed correction.

Heaven Hill’s Grain to Glass Wheated Bourbon is made with a mash bill of 52% corn, 35% wheat, and 13% malted barley. The corn, grown in Central Kentucky, is a high-starch variety selected specifically for this release. Bottled at 121 proof and aged for six years, this bourbon promises an exciting experience.

Even on the breezy porch, aromas of vanilla, walnut, oak, and a gentle white fruit sweetness wafted from the glass. A deeper sniff brought the telltale heat of the high proof.

The flavor profile is just as complex — vanilla, oak, nuts, molasses, apple, and pear emerged at different moments while sipping. The finish is sweet and long, with a lingering white pepper tingle on the palate.

The complexity of both the La Historia E-III and the Grain to Glass Wheated Bourbon made for an especially rewarding pairing. Each offered deep, evolving flavors and long, satisfying finishes. They complemented each other beautifully, creating a rich and memorable tasting experience.

The smoke lasted an unexpected hour and forty minutes, far exceeding what I’d anticipated from such a featherweight stick. Enjoying the quiet, the sun and a gentle breeze in a short-sleeved shirt is hopefully a sign of more beautiful weather to come.

Cheers!

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Good Friday: Limbo

A 3:00 thought for Good Friday.

The ancient greyness shifted suddenly and thinned like mist upon the moors before a wind.

An old, old prophet lifted a shining face and said:

“He will be coming soon. The Son of God is dead; He died this afternoon.”

A murmurous excitement stirred all souls. They wondered if they dreamed

save one old man who seemed not even to have heard.

And Moses, standing, hushed them all to ask if any had a welcome song prepared.

If not, would David take the task?

And if they cared could not the three young children sing the Benedicite,

the canticle of praise they made when God kept them from perishing in the fiery blaze?

A breath of spring surprised them, stilling Moses’ words.

No one could speak, remembering the first fresh flowers, the little singing birds.

Still others thought of fields new ploughed or apple trees all blossom-boughed.

Or some, the way a dried bed fills with water laughing down green hills.

The fisherfolk dreamed of the foam on bright blue seas.

The one old man who had not stirred remembered home.

And there He was, splendid as the morning sun and fair as only God is fair.

And they, confused with joy, knelt to adore

Seeing that He wore five crimson stars He never had before.

No canticle at all was sung. None toned a psalm, or raised a greeting song,

A silent man alone of all that throng found tongue — not any other.

Close to His heart when the embrace was done, old Joseph said,

“How is Your Mother, How is Your Mother, Son?”

-- Sister Mary Ada

I know I share this every year on Good Friday. I find the reflection very moving and it hits me right in the feels every time.

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The Algonquin Cocktail

There was some leftover pineapple juice in the house this weekend from making a pork tenderloin marinade. Since it’s not a juice I’d normally drink on its own, I wondered if it could find a place in our Sunday afternoon cocktails.

Most classic cocktails that feature pineapple juice lean toward rum or tequila — piña coladas, margaritas, mojitos, and the like. But the Algonquin stands apart as a whiskey-based drink. Named after the Algonquin Hotel in New York City, this three-ingredient cocktail is built around rye whiskey.

The Algonquin

• 1 1/2 oz Rye Whiskey
• 3/4 oz Dry Vermouth
• 3/4 oz Pineapple Juice

Add all ingredients to a cocktail shaker filled with ice. Shake well and strain into a chilled cocktail glass.

For our version, I used Bulleit 12-Year Rye (the Algonquin Hotel uses WhistlePig Rye according to their website). The aroma from the glass was pineapple-forward, as expected. On the palate, the rye’s spice cut through, but pineapple remained the dominant note. The drink was slightly bitter, light in body, and overall, quite refreshing.

I enjoyed the Algonquin, though I felt it was missing a little something for my taste. As I sipped, I couldn’t help but wonder if a dash of orange bitters might brighten things up. While the classic recipe sticks to just three ingredients, further digging revealed variations that include orange or Peychaud’s bitters, lime juice, or even a touch of simple syrup.

It’s certainly a cocktail worth experimenting with further.

Cheers!

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Six Weeks In: Patience, Pain, and the Promise of Healing

I wasn’t sure when — or if — I’d write another post-op update. But early Sunday morning, with a cup of coffee and my laptop in front of me, I found I had nothing else to write about. So here we are.

It’s hard to believe it’s been a little over six weeks since my back surgery and lumbar fusion. I wasn’t certain I’d share another update, but as this recovery journey continues — slowly but surely — I find myself needing frequent reminders to be patient, stay mindful, and not rush the process. Writing it all down helps reinforce that intention.

The pain that plagued me for over a year is, thankfully, mostly gone. But it’s been traded for new, unfamiliar aches. Some days, the new pain rivals the old; other days, I’m surprisingly (though relatively) pain-free. These ups and downs bring alternating moments of joy and frustration.

At the five-week-and-two-day mark (yes, I’m counting), I saw the surgeon and had x-rays taken. He walked in smiling and said everything looked great and that healing was progressing normally. When I mentioned the new leg and back pains, he explained that it was typical. They had to “manipulate” muscles and nerves to do what needed to be done. That, along with gradually increasing leg activity after months of minimal use, was likely the cause.

He reminded me that it could take at least three months before I notice significant and sustained improvement — and that full recovery could take six months or more. I knew that going in, but now that I’m in it, three months feels like a long time. So yes, patience continues to be the theme of the season.

I got to see the hardware now holding me together—screws, rods, and a spacer between the vertebrae. I was amazed at how deep the screws run into the bone, stopping just short of the other side. Considering the ratio of bone to titanium, it’s surprising the vertebrae don’t split like wood. Thankfully, my bones are healthy — even if they were out of place. Pointing to the x-ray, the surgeon noted signs of “early vertebral disc space fusion healing.” That was reassuring to hear, though I had no idea what I was actually looking at.

It’s frustrating to rely on my wife for so many simple tasks, though I’m immensely grateful she’s both able and willing to help. I never realized how often I drop things—until I couldn’t pick them up. And during the rare moments when pain is minimal, I have to remind myself not to break the rules by bending or lifting. Thankfully, Colleen is very alert and keeps a close eye on me to prevent any careless movements.

Normal, everyday activities like tending to my indoor light garden have become a team effort. Colleen hands me the plants I want to work with, helps with daily watering, and manages the tasks I can’t do myself. I often find myself staring out the living room windows, yearning to get back to yard work and the projects that will likely have to wait until next year.

As the weather warms, our daily walks have become a cornerstone of my recovery—both physically and mentally. Until I’m cleared for physical therapy, walking (including stairs) as much as I can tolerate is the best prescription the surgeon can offer. The distance increases a bit each day, though I remain purposefully cautious not to push too hard.

At this point, the pain is very cyclical — coming and going without a clear pattern. Trying to sleep often brings out the worst of it. That’s frustrating, as I’ve always believed that it’s during sleep that the body heals. Still, even that’s improving; sleep is becoming less sporadic. Some mornings, I even wake up and almost pop out of bed without a second thought—though that’s when I have to be the most careful. Morning stiffness and pain are still present, but the intensity is noticeably decreasing.

Lately, there are times, usually in the afternoon and evening, when I can almost forget the pain. Those relatively pain-free moments still feel surreal, and I relish them.

Being able to drive a little has helped. I can run errands, and we occasionally go out for a meal. Strangely enough, my car’s driver seat might be the most comfortable chair I use. I know I won’t be hitting the range anytime soon, but I’ve been enjoying the occasional cigar and drink — with a bit more moderation than usual, balancing the healing process with the joys of life.

Small things — like a trip to the store with my dear wife to carry the bags, or getting a haircut — add welcome variety to the monotony of healing. I even made a visit to the cigar lounge recently. And to my great joy, I’ve been able to attend Sunday Mass the past few weeks. I’m still limited in my ability to kneel, bow, or genuflect, but even with those restrictions, it’s been a meaningful and welcome return.

My next check-in with the surgeon is in five weeks. I’m looking forward to seeing more bone growth on the x-rays. I also hope to report a decrease in pain and discomfort — and, per the doctor’s orders, a significant increase in my daily walking distance. I’m very much looking forward to being cleared for physical therapy so I can start regaining lost strength.

I take it as a good sign that some of my biggest frustrations lately have been with the weather, not with pain. I am anxious for Spring to arrive, and stay. I'm tired of cold weather! We’re in the middle of having our deck and screen porch renovated, which means the protected porch is unavailable. Cool, rainy days hinder my ability to enjoy a cigar or simply be outside.

Despite the limitations, the aches of healing, and the occasional bout of boredom, I remain very optimistic about the future. Progress is being made. Even with the ups and downs, the overall trajectory is upward. A friend recently told me, “The day will come when you wonder when the pain stopped.” That resonated deeply, and I remind myself of it often.

My back will heal — eventually — and I’ll once again enjoy many of my favorite activities. And we’ll finally be able to get this retirement phase of life into full swing.

Patience.

Cheers!

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Five O'Clock Friday: Scarpetta

I never knew it had a name. Leave it to the Italians!

*randomly collected internet image -- credit will be given upon request

Cheers!

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Back in the Lounge: A Quiet Hour with the Killer Bee

It’s hard to believe it’s already been six weeks since my back surgery and lumbar fusion. The recovery journey continues—slowly but surely. I often find myself needing gentle reminders to stay patient, stay mindful, and not rush the process. There are occasional bouts of boredom, especially on those days when the ebb and flow of post-op pain settles on the lower end. Short errands, daily walks, attending Mass, and even getting a haircut help break up the monotony of pacing around the house.

One pleasure I’d been especially looking forward to was getting back to the cigar lounge — seeing friends, sinking into a big leather chair, and enjoying a relaxing smoke indoors.

After a few days of noticeably reduced pain, I did just that. After lunch mid-week, I jumped—or rather, carefully slid — into the car and headed over to the Hogshead Cigar Lounge. I spent a little time browsing the walk-in humidor, selecting a few cigars to add to my home humidor, along with one to enjoy on the spot.

Hogshead features a wide selection of cigars from Black Label Trading Company, one of my favorite brands, especially when I’m in the mood for something flavorful and full-bodied. I’ve smoked most of their line over the years, in nearly every vitola. These cigars pair exceptionally well with a strong bourbon — though that was moot for this outing. I opted for a smaller vitola than usual for lounging: the Black Label Killer Bee in Robusto.

The Black Works Studio Killer Bee Robusto is a 5 x 50 stick featuring an Ecuadorian Maduro wrapper, accented with linear strips of lighter tobacco around the cap to give it a decorative bee-like striped appearance. The foot is neatly closed with the same wrapper leaf. Inside, aged Nicaraguan tobaccos make up the binder and filler.

The Killer Bee launches straight into the medium-to-full-bodied range. Right out of the gate, notes of white pepper, dark roasted coffee, and cedar spice coat the palate. The strength builds steadily throughout the smoke, settling firmly into full-bodied territory by the second half. Despite the boldness of the profile, the cigar never turns harsh. A subtle, creamy sweetness lingers in the background, tempering the spice nicely. The burn is razor-sharp and consistent, with heavy smoke output that adds to the richness of the experience.

The lounge was quiet that afternoon. I stayed for about an hour, enjoying the cigar and some light conversation — a refreshing diversion from the repetitive rhythm of recent days. I did have to remain conscious of my posture in the comfortable chairs, making sure not to slouch and aggravate my healing back.

After a tease of warm weather last week, it looks like colder temperatures are returning for a while. I may find myself back at the lounge again soon for another cozy indoor smoke.

Cheers!

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A Fire Pit Evening: Cigar, Stout, and Spring’s Edge

After a wonderful meal out on Saturday afternoon, I was eager to enjoy a fire in the backyard that evening. Our time around the fire pit has been severely limited over the past year. Although the temperature lingered around 80° even as the sun set, my enthusiasm was undiminished. The forecast for the following week called for a return to daytime temperatures in the 30s with plenty of rain, so this was likely one of the last good opportunities before the truly hot days of spring and summer arrived.

I had a Quesada Oktoberfest Das Boot from the 2024 release resting in my humidor since it arrived from Luxury Cigar Club last August. I last smoked cigars from this line in 2021, pairing them variously with coffee, an Oktoberfest beer, and whiskey. After selecting the cigar for the evening, I rummaged through the downstairs beer fridge for a suitable companion and settled on an older bottle of Bourbon County Stout — specifically, one from the 2022 bottling.

With Colleen’s help, I gathered some wood and built a small fire in the pit. Once everything was ready, I settled in with my cigar and beer, watching the sun begin its slow descent below the horizon.

The 2024 Quesada Oktoberfest Das Boot is a 6 x 52 Torpedo with a sharply pointed cap. I made several cuts to open up the draw. Made entirely of Dominican tobaccos, the cigar features a shiny maduro wrapper. Medium-bodied, its flavor profile offers notes of dry wood, sweet bread, and nuts. A hint of cinnamon emerges later in the smoke, but otherwise the flavors remain consistent throughout.

While the burn was strong with a straight char line, the smoke output was a bit on the lighter side. The Quesada Oktoberfest is designed to pair with an Oktoberfest beer — a style known for low ABV, sweet malt, and minimal hop bitterness — and in that regard, my experience is the cigar delivers on its intent.

The Bourbon County Stout I chose for the pairing, however, offers a bolder profile than a traditional Oktoberfest. This bourbon barrel-aged Imperial Stout from Goose Island Brewing clocks in at 14.7% ABV. Its flavor is rich and complex, yet surprisingly approachable. Deep notes of dark caramel, coffee, chocolate, and molasses delight the palate. A pronounced sweetness borders on cloying but stays just under the threshold of overwhelming. A subtle boozy edge complements the richness, and the mouthfeel is viscous and indulgent.

The pairing between the Quesada Oktoberfest and the Bourbon County Stout was generally harmonious. I think a cigar with a fuller smoke output might have stood up to the stout even better, but overall, they worked well together. 

As the cigar came to an end, I sipped the last of my beer in the dark, gazing into the glowing embers of the fire. It was a deeply relaxing end to the day — a moment in which, if only briefly, the aches of post-surgery recovery could be forgotten.

Cheers!

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Finally Tried FoodE and We Can't Wait to Go Back

We decided to have lunch out on Saturday and wanted to try someplace new. There’s a long list of food and drink establishments in the area that we’re always talking about checking out. However, when it comes down to it, we usually end up at one of our regular spots. This weekend, we held firm and finally ventured into something new to us — FoodE in downtown Fredericksburg.

FoodE is a well-acclaimed local restaurant we’ve long meant to try but just never got around to, even though they’ve been around since 2011. Technically, we’ve eaten from a FoodE menu before, as they also run the kitchen at 6 Bears & A Goat Brewery. Still, we were excited to experience the main restaurant’s menu firsthand.

Founding Chef Joy Crump has an impressive résumé — she’s appeared on Top Chef and has cooked at the James Beard House in both 2016 and 2017. Along with running the 6 Bears & A Goat kitchen, she also co-owns two restaurants in Fredericksburg. FoodE is located in a former bank building, complete with the old walk-in safe still intact.

After navigating the usual Saturday afternoon traffic, we spotted an empty parking spot right in front of the restaurant — a small miracle that made for a very short walk to the door. At the hostess stand, we were told there was about a 1.5-hour wait for a table (we really should’ve made a reservation). But our good luck continued! Two seats opened at the bar just as we were debating our options, and we happily took them. Bar seating is our go-to for casual dining anyway.

We ordered beers to sip while looking over the menu. Colleen chose a Rogue Honey Kölsch, and I went with the Fresh Nectar Hazy IPA from Peak Organic Brewing. The beers were poured from cans into glasses — glasses thankfully not frosted over with ice. 

The bright orange, hazy IPA had a lovely citrus aroma. The flavor delivered ripe citrus notes with a crisp, juicy finish — not too tart. A touch of resinous sharpness lingered, but overall, the Fresh Nectar was refreshing and flavorful. I limited myself to just one beer with lunch.

A quick side note on the “Hazy” or “New England” IPA trend: I’ve noticed that many restaurant beer lists are dominated by this style. There’s a serious lack of clear IPAs and Pale Ales these days. It makes me wonder — are craft beer fans truly that enamored with hazies, or are brewers just taking the easy route? Maybe the beer buyers are stuck in a rut. In any case, the monotony has pushed me to explore more pilsners and kölsches lately. Still, I enjoyed the Peak Fresh Nectar, even if it’s a bit redundant.

With food ordered, we turned our attention to the impressive bottle selection behind the bar. FoodE boasts an extensive array of bourbons and whiskeys, including a number of allocated and lottery-only bottles. Since I wasn’t planning to sip whiskey in the afternoon, I didn’t dive deeper — but we definitely made a mental note to come back soon for a proper tasting.

Before long, my All American Smash Burger arrived, paired with Old Bay Fries. The burger was stacked with American cheese, burger sauce, and red onion, served on a sesame bun. The patties were juicy with a flavorful char. Despite the simplicity of the ingredients, the burger was bursting with flavor and deliciously messy. The fries were golden and crisp, generously seasoned with Old Bay and salt. Frankly, I couldn’t have been more pleased.

Colleen ordered a Frittata with a side of greens and a Buttermilk Biscuit served with butter and jam. I didn’t sneak a bite from her plate, but she assured me it was all delicious.

With our plates cleared, we decided to end the meal with cappuccinos. We had been sitting right by the espresso station, and I’d been eyeing a coffee since we arrived. Sure, ordering a cappuccino after 11:00 a.m. is a faux pas in Italy — but hey, we’re not in Italy. The cappuccinos were spot-on and a great way to wrap up an excellent lunch.

It took us a long time to finally visit FoodE, but I can already tell it won’t take us long to return. There are plenty more tempting dishes on the menu — and let’s not forget that bourbon list.

Cheers!

Picture from the FoodE Facebook Page

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Tatujae and Redwood Empire: Notes from the Healing Journey

I decided to celebrate a good checkin with the surgeon with a quick smoke and sip. (It's my logic, don't judge.) Friday was a delightfully warm day, even if a bit cloudy most of the afternoon. But as luck would have it, the clouds gave way to sunshine before sunset. Even more reason to head out and soak up some Vitamin D3 for my healing bones.

From the humidor, I selected the Tatuaje Havana VI Nobles that came as part of the December Luxury Cigar Club package. It is a cigar I have not smoked in several years but remembered it fondly. After perusing the bottles on the shelves, I grabbed a pour of Redwood Empire Lost Monarch — a Bourbon and Rye blend, also known as a “Bourye.”

Redwood Empire Lost Monarch blends 60% rye (aged 3 to 5 years) with 40% bourbon (aged 4 to 12 years). The result marries the sweetness of bourbon with the spice of rye. On the nose, there are notes of vanilla, cinnamon, and a hint of citrus zest. The palate opens with vanilla and caramel, followed by a lingering peppery finish.

It’s difficult to pick out distinct bourbon or rye flavors — the blend is neither one nor the other, yet somehow both. On the long finish, the rye component seems to take the lead. The overall profile is unique and thoroughly enjoyable. At 90 proof and priced under $35, Redwood Empire Lost Monarch is an easy pick for an everyday sipper.

Tatuaje Havana VI Nobles is a 5 x 50 Robusto wrapped in an oily, reddish-brown Ecuadorian Habano wrapper. Nicaraguan binder and filler tobaccos complete the blend. Thanks to the rolling and blending techniques employed in production, the Havana VI line is often compared to classic Cuban cigars of the past.

It had been a while since I last smoked one, though I remembered enjoying it. Checks notes… yep, confirmed. Back then, I paired it with a delightful Porter, and I approached the current whiskey pairing with high expectations.

The cigar opens with sweet molasses, caramel, and nutty notes. As it burns, earthy tones, cedar spice, and creamy coffee come into play. The medium-bodied smoke is well-balanced. While it didn’t overpower the spice of the “bourye,” it held its own nicely. I did alternate the whiskey with sips of water before puffing, which helped keep the flavors distinct. Altogether, it made for a flavorful and satisfying pairing.

The Tatuaje Havana VI Nobles comes at a reasonable price, especially in today’s world of ever-rising cigar costs. Like the Redwood Empire Lost Monarch, it’s a strong contender for a regular rotation. Honestly, it’s as if the two were made for each other. 

Cheers!

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Five O'Clock Friday: Irish Chili

Alright, I’ll admit it—I let the Five O’Clock Friday humor posts slip through the cracks. But they’re making a comeback! I’ll try to keep the laughs to start the weekend coming from here on out.

What better way to start than with a bit of Irish humor?

IYKYK.

Cheers!

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Afternoon Indulgence: Cake, Coffee, and a Cigar

It was a lazy afternoon — but in my defense, there was cake. Colleen had made an absolutely delectable Coconut Pistachio Layer Cake when our son and daughter-in-law visited last weekend. She set aside a couple of slices for us before sending the leftovers home with them. We decided to enjoy the cake with our afternoon coffee, and the thought of a sweet treat gave me the urge to follow it with an afternoon cigar.

Perusing my humidor, I came across a Zino Nicaragua. This cigar arrived in January as part of the Luxury Cigar Club monthly package and had been resting since. Zino is a budget-friendly line from the Davidoff company. In all honesty, it hadn’t intrigued me when it arrived, and I had mentally categorized it as a light afternoon option with coffee. But with the sweet cake in the mix, now seemed like the right time to light it up.

The Zino Nicaragua Toro is a 6 x 50 stick wrapped in a smooth Ecuadorian Connecticut Shade Habano leaf. A Nicaraguan binder encases a blend of Dominican, Honduran, and Nicaraguan fillers. The cigar gives off a faint hay aroma, and once lit, the smoke is thin and mild. Right off the bat, I pick up muted notes of sweet cream and salt. There’s a bread-like quality that persists throughout — think Wonder White Bread crust. In the second half, a touch of white pepper tingles the tongue, adding a bit more interest. The mild sweetness lingers, even leaving a light coating on my lips toward the end.

The Zino Nicaragua burned well, requiring no touchups despite the mild afternoon breeze — or even after I set it down to fetch more coffee. I imagine it would be a fine smoke for those who enjoy milder cigars. While it paired nicely with the rich Coconut Pistachio cake and complemented my coffee, I found it somewhat pedestrian for my tastes.

Still, I thoroughly enjoyed my afternoon smoke, and coffee while doing a bit of reading in my yard by the unlit fire pit. The light breeze and dappled afternoon sun filtering through the trees made for a relaxing repast. The trees were alive with birdsong and activity, creating a peaceful setting for a cool spring afternoon.

Cheers!

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A Taste of Spring: Southern Draw Firethorn and Bulleit Bottled in Bond

With the forecast predicting warm weather for the weekend, I was looking forward to enjoying a relaxing cigar and whiskey on the screen porch Friday evening. I’m allowing myself only limited moments with these pleasures as I continue healing from surgery.

The anticipation built over the afternoon, marked by several visits to my humidor as I debated what to smoke. With so many tempting choices, it was a pleasant dilemma.

I decided to revisit something I’d smoked before rather than sampling one of the newer acquisitions from the past few months. Another priority was selecting one of the older cigars in the humidor. I generally prefer not to age cigars for more than a year or so — I find that full-bodied smokes can lose some of their boldness with extended aging. Of course, there are exceptions. Eventually, I chose a Southern Draw Firethorn Pome, presented in a Lancero vitola.

The Firethorn was part of a Southern Draw Lancero pack I picked up in September 2023, meaning it had aged about 18 months in my humidor. This 6.5 x 40 Lancero features a delicate pigtail cap and a closed foot. Its Ecuadorian Habano Rosado wrapper encases a Mexican San Andrés binder and Nicaraguan filler. It’s an elegant, luxurious-looking cigar that feels just right in the hand.

Once the closed foot was burned, the draw offered ideal resistance. The initial flavors were a robust blend of pepper and cinnamon, softened by a creamy nuttiness. As the Firethorn progressed, notes of mixed nuts emerged, complemented by a creamy coffee essence. Throughout, the pepper and spice profile remained pleasantly present.

I typically enjoy Lanceros with an afternoon coffee. The format demands a certain level of attention to maintain an even burn without overheating. Since I wasn’t overly focused on the cigar this time, I did need to relight it twice over the 90-minute smoke, though it still delivered plenty of rich smoke.

Choosing a beverage for the evening was an easier decision. A few weeks ago, I picked up a bottle of Bulleit Bottled in Bond Bourbon — the distillery’s first Bottled in Bond release, which hit shelves in February 2025. Distilled in the spring of 2017 and aged for seven years, I was pleasantly surprised to find it available so quickly at Virginia’s ABC stores. I had been eagerly waiting to crack it open and had a good feeling it would pair well with the Firethorn.

As per Bottled in Bond regulations, the bourbon is bottled at 100 proof. While the law only requires a minimum of four years of aging, Bulleit chose to age this release for seven years.

Upon pouring, rye spice, vanilla, and sweet chocolate greeted my nose. Using a Glencairn glass for my initial tasting helped concentrate the aromas, making the nosing a delight. On the palate, the first sip delivered a distinct dried fruit sweetness, with apple and date standing out. Layers of vanilla, brown sugar, and dry nuts soon followed, balanced by a vibrant rye spice. The finish was long, with the warmth of spice and lingering sweetness.

The Bulleit Bottled in Bond Bourbon was thoroughly enjoyable. It took some discipline to resist pouring another glass. Given its limited release and the surprising seven-year age statement, I think I’ll be on the lookout for a backup bottle. At under $60, it’s well worth it and could easily become a regular sipper while it’s still available.

The pairing with the Southern Draw Firethorn was exceptional. The bourbon and cigar complemented each other remarkably well. Combined with the warmth of the sun on my neck, the evening on the screen porch was a delightful preview of spring. It was a welcome interlude amid the limitations of my ongoing recovery.

Cheers!

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A Porchside Tradition: Cigars, Seasons, and the Vase That Knows

I’ve been tossing cigar bands into this flower vase for a while now. It gets filled, emptied, and filled again, time after time. I’m not entirely sure why I started, but it does add a touch of cigar-themed décor to the porch.

When I retired last May, I emptied the vase, and since then, it’s slowly filled back up. Not every cigar I smoke ends up contributing to the collection, but most of the ones enjoyed on the deck or porch do. Now, it’s time to empty it once more and start the cycle anew. With the arrival of warmer weather and a return to regular cigar smoking, I expect it will fill faster than it did over the winter.

Cheers!

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A Birthday in Lent: Quiet Moments and Simple Pleasures

My birthday each year falls somewhere within the season of Lent. That means any celebrations are typically subdued, with the occasion often more notably marked after Easter. This year, the day landed on a Friday in Lent, and combined with my ongoing recovery from back surgery, the observance was especially low-key.

But that doesn't mean the day wasn't enjoyed. After a relaxing afternoon, we had a simple dinner of fish and chips. As is proper, a tall glass of Guinness Stout Nitro accompanied the meal. While it didn’t quite have the same magic as enjoying a pint in a pub in Ireland, it was still thoroughly satisfying.

During this post-surgery period, I've been limiting my indulgence in both alcoholic beverages and cigars. Part of that is simply because pain and disrupted sleep diminish the enjoyment of those finer things. However, marking another completed year—an accomplishment not without its challenges—certainly warranted a special treat. Or two.

I had, not surprisingly, been anticipating the pleasure of a cigar and bourbon for some weeks. I wanted something flavorful but not exceptionally strong, so had a while back had decided on an Oliva Serie V Melanio. The selected cigar, a perennial favorite, is a box-pressed 5 x 52 Robusto with a chocolatey Ecuadorian grown Sumatra-seed wrapper. It has a Nicaraguan binder and the filler leaves are a blend of Nicaraguan Habano tobaccos from the Jalapa region. 

The rich blend of aged tobaccos produced a smoke brimming with creamy notes of chocolate, coffee, and toasted bread. Subtle hints of black pepper and sweetness lingered in the background, and the finish left a pleasant nuttiness alongside the spice. It's a cigar that pairs wonderfully with sweet bourbon or even a black coffee.

For my drink, I spied a bottle of Old Grand-Dad 114 with just a small pour remaining. It seemed like the perfect choice for a relaxed evening. This high-rye bourbon, bottled at 114 proof, offers an aromatic nose of spicy rye and brown sugar with a noticeable yet not overpowering alcohol warmth. On the palate, it delivers a delightful blend of brown sugar and caramel, accented by bold rye spice and a touch of cinnamon. The long and satisfying finish leaves a lasting impression of warmth and spice. At under $35 a bottle, Old Grand-Dad 114 deserves to be a staple on my shelf, and I’ll be sure to replace this one soon.

I savored the cigar and bourbon while enjoying a peaceful hour on the screened porch. The springtime air had a slight chill, comfortably mitigated by the propane heater nearby. It's likely this will be the last time the heater sees use until the fall. While my enjoyment of cigars will remain limited and sporadic over the next few months, this celebratory interlude was deeply appreciated and thoroughly enjoyed.

Cheers!

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Irish Cheer at Home: Cocktails, Comfort Food, and Classic Cinema

As I continue to recover from back surgery, the days have started blending together. But the Feast of St. Patrick provided a welcome break from the routine. Even the simple act of getting a ride to the barbershop in the morning felt like a treat! However, the highlight of the day was undoubtedly the food and drink enjoyed in celebration of the Feast Day.

To kick things off, I prepared a pre-dinner cocktail — a twist on a bourbon classic called the Revolver. This variation, the "Irish Revolver," features Irish Whiskey instead of bourbon. I used 2 ounces of Jameson Black Barrel, half an ounce of Mr. Black Coffee Liqueur, and a few dashes of orange bitters. The ingredients were combined in a rocks glass over a single cube of ice. To finish, I expressed and garnished with an orange peel. The result was a sweet, coffee-forward drink that was quite enjoyable.

Next came our traditional St. Patrick's Day dinner of Irish Beef Stew, served alongside Irish Soda Bread. The brown stew, made with Guinness Stout, was hearty with tender potatoes and carrots. True to tradition, we enjoyed it with an extra scoop of mashed potatoes, a custom we picked up during our travels to the Emerald Isle. Colleen had actually baked the Soda Bread over the weekend, and we had already been savoring it with our morning coffee for a couple of days. Thankfully, the stew promises to be just as delightful in the form of leftovers over the next few meals.

And what’s a feast without dessert? Colleen prepared a decadent Chocolate Whiskey Cake to round out the evening. This dark chocolate indulgence, made with both coffee and whiskey, was a perfect ending to our meal. I was pleasantly surprised that the Irish Whiskey's flavor remained distinct and enjoyable. Despite its rich appearance, the cake was wonderfully light and moist.

We concluded the evening by watching The Quiet Man, starring Maureen O'Hara and John Wayne. In just a couple of days, we’ll be celebrating the Feast of St. Joseph, when our culinary traditions will shift toward Italian fare.

Coincidentally, my birthday soon follows these Feasts each year. While that personal celebration will certainly be enjoyable, it will remain subdued compared to the grandeur of the Saints' Feasts—it’s not quite deserving of a break from Lenten sacrifices.

Cheers!

Sláinte to St. Patrick (and No, It’s Not ‘St. Patty’)

Lá fhéile Pádraig sona dhaoibh!

It's that time of the year when a Saint revered by many, especially in the Irish-Catholic community, is embraced by people of all backgrounds. As a Catholic of Irish decent, I can find little fault with people bettering themselves. :-)

This year, the feast day falls on a Monday — I suspect many restaurants and pubs that typically close on Mondays will stay open. As we typically do, we’ll avoid the local pubs on the 17th. I don’t drink green beer — and I’m fairly confident St. Patrick wouldn’t have either. But do as you wish. For my celebration, I’ll stick with a dark Stout or an Irish Red Ale. And surely a wee pour or three of Irish Whiskey will be enjoyed. In our house, there’s always homemade Irish Soda Bread and Irish Beef Stew served as well.

While you’re in the midst of your celebrations, I hope you’ll take a moment to think about the man behind the Feast Day. Whether you accept the traditions associated with St. Patrick’s life or not, there’s no denying the good he did. Some of the stories can’t be proven — but they can’t be disproven either.

Kidnapped as a young boy and sold into slavery in Ireland, Patrick grew to love the Irish people. Later in life — around the age of 60 — Saint Patrick returned to Ireland to teach and convert the people had come to see as his own. Certainly that is worthy of our respect.

Our family has long had a devotion to St. Patrick. That admiration was made all the more tangible when we were blessed to make two pilgrimages to the Emerald Isle, in 2012 and again in 2019. During those visits I was reminded just how much the Irish love Patrick. Over there, he’s far more than just a marketing gimmick.

Each year, leading up to the holiday, I feel compelled to remind people (and pubs) that St. Patrick was a man — not a woman. His name is Patrick, which comes from the Irish, Pádraig. Shorten his name to Paddy if you must. But we do not, under any circumstances, celebrate “St. Patty’s Day.” Patty is short for Patricia — a lovely name, but not his.

Feast-related debauchery is one thing, but turning our Saint into “St. Patty” is a step too far. As much as it pains me, I refuse every year to take advantage of “holiday discounts” from businesses using discount codes like “STPATTY.” I take it as a sign that there are probably no real Irish folks running the event. I’ve also enjoyed the small satisfaction of seeing a local establishment correct their marketing after a gentle reminder.

Let’s all celebrate the memory of St. Patrick. Enjoy a drink or two and some good food. There’s nothing wrong with bringing a little revelry into the world; God knows we need it. I enjoy a good party as much as anyone and I can appreciate a good Irish drinking joke. Drink your green beer if you must. Dress up in silly clothes. (But remember: St. Patrick was a man, not a leprechaun.)

Remember the reason for this feast. Take a moment to honor the man and all the good he did. In our house we'll raise a drink of uisce beatha — the water of life — and say a prayer in honor of St. Patrick and his beloved Ireland. These days, as Ireland navigates profound cultural shifts — from the rapid secularization of a once deeply Catholic nation, to the challenges brought by immigration and an evolving national identity — the people of Ireland could use St. Patrick’s courage and clarity more than ever.

All the children of Ireland cry out to thee:

Come, O Holy Patrick, and save us!

Sláinte!

Raise a Glass: Study Finds Alcohol May Boost Good Cholesterol

These days, we could all use some uplifting news. A recently published study by Harvard University researchers suggests that alcohol consumption may have a beneficial effect on cholesterol levels.

The study tracked a cohort of 57,691 individuals undergoing annual health checkups in Japan.

According to an Ars Technica summary of the study:

Researchers found that when people switched from being nondrinkers to drinkers during the study, they saw a drop in their "bad" cholesterol—aka low-density lipoprotein cholesterol or LDL.  Meanwhile, their "good" cholesterol—aka high-density lipoprotein cholesterol or HDL—went up when they began imbibing. HDL levels went up so much, that it actually beat out improvements typically seen with medications, the researchers noted.

On the other hand, drinkers who stopped drinking during the study saw the opposite effect: Upon giving up booze, their bad cholesterol went up and their good cholesterol went down.

The cholesterol changes scaled with the changes in drinking. That is, for people who started drinking, the more they started drinking, the lower their LDL fell and the higher their HDL rose. In the newly abstaining group, those who drank the most before quitting saw the biggest changes in their lipid levels.

While previous studies have suggested health benefits associated with alcohol consumption, this Harvard study may be one of the largest to date.

That said, while these findings may be encouraging, it remains essential to weigh the risks of excessive alcohol consumption. Still, this report gives me one more reason to look forward to responsibly enjoying a good bourbon—once my post-surgery healing progresses a bit further.

Cheers!

The Spirited Origins of Instagram

I ran across this fun tidbit recently — Instagram’s roots are soaked in whiskey!

Back in 2010, Kevin Systrom, a Stanford University graduate and self-proclaimed whiskey lover, launched an iPhone app called Burbn. The app was designed to let users check in at bars, plan whiskey meetups, and share photos along the way.

As fate would have it, Burbn didn’t catch on — at least not for its intended purpose. Users weren’t particularly interested in the check-ins or event planning features. What they did love was sharing photos.

Seeing this, Systrom and his team decided to change the app's focus. They reworked Burbn down to a simplified photo-sharing platform, creating a streamlined app that put photos front and center. That app became Instagram.

From The Rise Of Instagram: From Burbn To A Billion-Dollar Buyout:

The initial prototype of Instagram was called Burbn, inspired by Systrom’s love of fine whiskeys and bourbons. It allowed users to check in, post their plans, and share photos. However, after receiving seed funding of $500,000 from Baseline Ventures and Andreessen Horowitz, Systrom and Krieger decided to pivot towards creating a photo-sharing app. They studied Hipstamatic, which lacked social media-sharing capabilities, and decided to build an app that bridged Hipstamatic and a social media platform like Facebook.

Burbn was stripped down to its photo, commenting, and “liking” functions, and was renamed Instagram. Their focus was on creating a minimalist app that would require as few actions as possible from the user. After eight weeks of fine-tuning the app, they gave it to friends to beta test and evaluate its performance. On October 6, 2010, the Instagram app was launched, and it had 25,000 users in one day. At the end of the first week, it had been downloaded 100,000 times, and by mid-December, the number of users had reached one million.

Today, Instagram has more than 2.1 billion monthly active users worldwide — all thanks to one guy’s love of whiskey.

If you’re one of those 2 billion Instagrammers, I invite you to follow my own whiskey and cigar adventures over at @va_sigfan.

Cheers!

Post-Surgery Reflections: Pain, Progress, and Gratitude

It’s now been a week since my back surgery, so I figured it was time for another update — part catharsis, part progress report. The best news of all, by every measure, the surgery was a success. I’m still dealing with plenty of post-surgical pain, and my activities are very limited, but overall, things are heading in the right direction.

The surgeon gave an encouraging report after the extensive procedure. He removed a good amount of arthritic bone, along with disc and ligament material, and also took out a substantial cyst — big enough that he held up the tip of his thumb to show the size. After clearing out all those extras, he placed some hardware and fused the the L4 and L5 vertebrae.

That fusion is why this recovery will be a marathon — the bone graft needs time to fully heal. Fortunately, the surgeon noted that my bone quality is excellent, so he expects the healing process to go smoothly, even if it takes time.

My hospital stay was brief — just one night. Since my vitals were stable and I could (very carefully) move around, they discharged me about 24 hours after surgery. I knew the goal was to get me up and walking quickly, but I didn’t expect my first walk to happen at 1:30 in the morning! Apparently, healing doesn’t follow regular hours.

The most encouraging part of all this? From the moment I woke up, the pain I’d lived with for over a year — in my back, legs, and feet — was completely gone. It’s surreal. The surgical pain is still intense, but that’s a very different kind of pain — and one I can handle, knowing the old pain is finally behind me.

Of course, I’m not getting through this alone. I’m deeply grateful for the support of my friends, the surgical team, and, most importantly, my wife — my primary caregiver in the weeks and months ahead. Her patience, care, and steady presence make this recovery possible. I’m also incredibly thankful for the outpouring of prayers, encouragement, and love from so many people. My faith — and the faith of those walking this road with me — has been a profound source of comfort and strength.

For now, my focus is on slowly regaining strength and expanding my mobility. I’m already drifting into the “bored” phase, which is its own challenge. I’ve got some interesting books lined up, but staying comfortable enough to focus has been tricky. The highlight of each day has been my short walks — and with the weather warming up and the first hints of spring in the air, even a few minutes outside feels like a gift. Those outdoor walks are far more enjoyable (and probably more healing) than endlessly circling the living room.

I can feel progress, and that’s what matters most. There’s a long road ahead, but I’m encouraged by every small step.

Cheers!

Cigar Hiatus — But My Humidor Still Needs Love

I may be on a brief hiatus from enjoying cigars while I heal from surgery, but there’s still work to be done. A few weeks ago, I noticed the Boveda humidity packs in my humidor were starting to feel grainy. When they start to feel like there’s sand inside, it’s time to swap them out.

My small NewAir 250 humidor uses ten 60-gram packs to maintain a very steady 69% humidity. I also use a few Boveda packs in the plastic containers where I store some boxes. In these well-sealed setups, the packs typically last about a year before needing replacement.

Each time I replace the Boveda packs, I pull out all the trays with the intention of reorganizing the cigars — but in reality, they mostly end up going back right where they were. I do check for any signs of mold or damage, but aside from loosely grouping cigars by variety, my humidor organization is essentially “wherever they fit.” My whiskey shelves have evolved into a similar system.

To counteract my lack of organization, I use the Cigar Scanner app to keep track of my inventory. It’s not a perfect system — sometimes it takes me a few minutes to actually find what I’m looking for — but at least I know what’s in there.

Now that the Boveda packs are replaced, I’ll leave the humidor closed for a couple of days to let things stabilize. After that, I’ll return to my daily ritual of just opening the humidor to look inside — until the day finally comes when I can light one up and return to regular cigar enjoyment.

Cheers!

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Note, Musings will be infrequent as I recover from surgery. But, I have some new bourbons and cigars waiting to be enjoyed in due time.

Cheers!

The Patron of Handgunners: St. Gabriel Possenti’s Remarkable Story

Today, February 27, is the Feast Day of St. Gabriel Possenti, also known as St. Gabriel of Our Lady of Sorrows.

Gabriel Possenti was a Catholic seminarian in Isola del Gran Sasso, Italy. According to tradition, in 1860, Gabriel used his marksmanship to save the town from a band of marauding soldiers. As the story goes, he seized revolvers from two soldiers and boldly confronted the intruders. When the soldiers mocked the seminarian, he silenced them by taking aim and shooting a lizard scurrying across the road with remarkable accuracy. Impressed and intimidated, the marauders left the town peacefully, escorted by the seminarian who had become an unlikely hero.

Like many Saints, the line between historical fact and legend in Gabriel’s story can be difficult to discern. However, this tale of courage and skill has earned him the unofficial title of Patron Saint of Handgunners. The St. Gabriel Possenti Society was even founded to promote his legacy and advocate for the moral and theological principles underlying self-defense. Unfortunately, the society became inactive following the death of its founder in 2017.

Many years ago, our parish was blessed with a relic of St. Gabriel Possenti under his title St. Gabriel of Our Lady of Sorrows. I vividly remember the excitement of seeing the announcement in the weekly bulletin. Since then, I’ve enjoyed sharing his story with fellow parishioners, especially those who are also handgun enthusiasts.

When our new church was completed a few years ago, a relic of St. Gabriel was among several placed in the altar, a lasting reminder of his presence and intercession.

St. Gabriel Possenti’s life and legend inspire us to stand firmly in defense of what is right and just, trusting in the guidance of God. Whether we see him as a hero of faith, a protector of the innocent, or both, his story resonates with the courage needed to face the challenges of our own times.

St. Gabriel Possenti ora pro nobis!

Fire & Flavor: A Chilly Evening with Bourbon and a Fine Cigar

This weekend, I'm trying to squeeze in a couple more bourbon and cigar pairings before my post-surgery break, which means embracing the cold.

After an early dinner on Friday, with the sun still lingering above the horizon for another hour or so, I poured a glass of Old Forester 1920 Prohibition Style Bourbon and lit a Noble Cigars Act Two to enjoy alongside it.

The Noble Act Two had been resting in my humidor since June 2024. I last smoked one in July and found it quite enjoyable. Why I hadn’t had another since then, I don’t know — so many cigars, so little time.

This 6 x 52 Toro features an exceptionally smooth, dark brown Mexican San Andrés wrapper, with Dominican binder and filler tobaccos. The Noble website describes it as a full-bodied Doble Ligero. Right from the start, warm black and chili pepper dominate the profile. Soon, a slightly sweet medley of dark fruit, caramel, and chocolate joins the party. These flavors remain constant throughout the two-hour smoke, with the spice notes settling into the background as a complementary seasoning to the rich, dark flavors.

Just like the one I enjoyed last summer, the construction of the Noble Act Two was flawless. The wrapper was tight and smooth, the cigar burned slowly and evenly, and it produced plenty of flavorful smoke. The ash held strong — so much so that when it passed two inches, paranoia of it falling into my lap set in, and I carefully tapped it into the ashtray. It resisted at first. I smoked it down to a finger-and-lip-warming nub, leaving behind just three solid pieces of ash.

The Old Forester 1920 Prohibition Style Bourbon gets its name from the whiskey the distillery was permitted to produce “for medicinal purposes” during Prohibition, bottled at 115 proof — just like today’s version.

Aromas of sweet maple, chocolate, and dark fruit rise from the glass. On the nose, there’s little indication of its high proof. Sipping reveals flavors of cinnamon, black pepper, dark chocolate, and a hint of oak char. At 115 proof, it delivers warmth but remains smooth — never harsh or overwhelming.

The combination of Old Forester 1920 and Noble Act Two was a powerhouse of complementary flavors. As the sun set and the temperature dropped, the combined warmth of propane, whiskey, and a fine cigar made the chill easy to ignore.

Cheers!