SOTD May 27, 2018 Blackland Sabre L2 GEM PTFE Chatillon Lux Pre-Shave Butter Varlet Orion Soapy Science Lollypop Citrus Fine Italian Citrus ADP Colonia Essenza
It could be. It was a gift from a shave buddy. Perfect size as you said. I have stopped trying to catch up here. Just hopeless with work and all.
It's a no shave day for me today. I've been just active enough today to keep from shaving. Sunday morning shaves are always great, though!
MAYhem 2018!!!!! May 26 Razor - Fatip Piccolo Blade - (1) Soap - Tabac Brush - 30DC LE Post - Alum Time for a bit of a break from bad soap and questionable gear. Although, I'm keeping it aggressive because it is, after all, MAYhem. The Fatip comes out loaded with a Sharp Star and the 30DC brush and Tabac team up for a classically excellent lather. Two passes, tough ups, very high DFS finish, nearly BBS, and the alum remains mostly quiet. THAT'S what I'm talking about. Great shave and the zen factor was awesome as well. Two days down on the big sale weekend. Yesterday was big, today not so much, but Sunday and Monday usually pile it on. Hope you're getting some BBQ and picnic time with family and friends. Drink a cold one for me!
I didn't even read it. That's a veteran setup deluxe. Glad it was you on that gear. Skill: The difference between one and four-star razor/shave reviews.
I guess it hadn't occurred to me that a couple of years ago I would never have considered that setup a "relaxing break" setup.
Randy @BaylorGator, I think Neal should be nominated for something like "the moving goalposts award" or "veteran shaver award" for this shave. As Chris @Bama Samurai so correctly notes, a few years ago a Fatip razor loaded with a Sharp Star blade would have been seen by everyone as a genuinely risky full-on Mayhem shave, and here Neal is today using it as his relaxation shave between stunts...
Tell me more about this “Fatty” of which you speak. Sounds delicious. Sounds like something that should be sitting on my smoker right now.
It is pretty much deliciousness wrapped in bacon. 2 lbs of breakfast sausage 2 lbs of bacon Whatever filling you want -- I used the green chiles and cheese. Spread into a rectangle, almost like you are rolling out cookie dough. I do it on top of plastic wrap or parchment paper, whichever I have. Then put the filling on top and roll the whole thing up sealing the ends. The plastic wrap really helps here. I like to put more plastic down, and then I weave together bacon strips in a large rectangle on top of which the sausage roll goes. Then I roll it up again. It goes onto a smoker at about 250 and cooks until the internal temp is ~165. Slice it up and enjoy. The start looking for the thank you note from your cardiologist's kids for providing for their college tuition fund.
Okay, I picture this: Two nice homemade biscuits, halved on the plate. Sliced fatty on top. Then three over easy eggs. White gravy poured over. I gotta go get breakfast. Good lord.
