The Cadillac of razors

Bourbon is as follows: 1952, 1954, and 1955.

I had the pleasure of tasting each, and must say…it does get better with age.

Wild River Review

Wrangler is ran by a company originally named Hudson Overalls, and once again Blue Bell before finally coming upon Wrangler as a name. For denim and Americana enthusiasts, Wrangler bringing back the Blue Bell range is a big excitement. From the 40’s on, expect some great things to come from one of the best American companies around.

This is a nice cordorouy work shirt in the denim styling. I’ve seen quite a few cord shirts, but this one is certainly on top! Oi Polloi has stock.

Who cares about the white rule?

Reservatory

Headed back to the big city from Nashville. With Lefty, feelin’ low never felt so good.

Barbour Beaufort

Hunting Anorak

USN N-1 Deck Coat

Whipcoard Work Jacket

I’m one who takes the full use of material items in my life. Garments are no different than a car, tool, or pair of boots. Using them to their full potential even when the road seems to end is what makes it all so great. Maybe it’s because I’m always broke, but I don’t think it’s a thing I’d ever lose even with a bit more change.

That said…I’ve got a bone to pick with the real world acting as if frayed cuffs and collars are the end of the road! The great photo above is from Mister Mort. A frayed collar paired with a pristine bowtie, magnificent! I personally believe it shows a lot of character when a couple of runs are noticable through the fabric. Maybe I’m realizing I am a hoarder of sorts, but either way carry on all you frayed ends!

Heavy Tweed Jacket is one of my visits everytime I log onto any computer for a certain amount of time. Beyond the endless knowledge of garments, music and food make a great show as well. Here’s a recipe by the man, and one to be tested soon.

Shepherd’s Pie Recipe

Ingredients

1 lb ground beef

1 yellow onion, diced

2 cloves garlic, minced

2 carrots, diced

1 stalk celery, diced

1 cup of mushrooms, diced (use your favorite)

1 cup mixed vegetables (I used frozen green peas, carrots & corn)

1 teaspoon mixed herbs (thyme alone is good)

1 bay leaf

1 tablespoon Worcester sauce

1/4 cup of ketchup

1 cup chicken stock

salt & pepper to taste

5 medium potatoes

milk

butter

Directions

1. In a frying pan, brown the beef and drain. (I usually rinse away the fat with hot water in a small colander).

2. Sautee the onions, garlic, celery, mushrooms, and carrots until the onions become a bit soft. Add the browned beef, mixed vegetables, Worcester sauce, ketchup, chicken broth. Add salt & pepper to taste. Simmer for about 5 minutes. Don’t overcook.

3. When mixture thickens a bit, but is still a bit juicy, taste for salt and add if more is needed. Cover and set aside.

4. Peel and quarter the potatoes. Place in a medium sauce pan (not a teflon coated pan, something steel, because of the hand mixer) and cover with water. Boil until soft. Discard the water.

5. Mashed Potatoes. Add a couple of pats of butter, salt, pepper and some milk to the potatoes in the pan, and mix with an electric hand mixer until smooth. If the potatoes are too thick, add a bit more milk. Check for salt and add if needed.

6. Assembly. Spoon out the meat and vegetable mixture evenly into a lightly oiled glass baking dish. Using a rubber spatula, spread the mashed potatoes onto the top of the mixture until the mixture is covered.

7. Bake at 375 degrees F (190 C) for about 20-30 minutes. Grated cheddar cheese can be added to the top of the pie for the last 5 minutes of baking time.

8. Serve from the baking dish at the table. Open your favorite ale or stout and Bob’s your uncle. Good fall flavors.

As much as I love old boots beat to hell, I’m digging these a lot lately. A really cool, sleek boot to accompany any trouser or denim. Exclusive only at C.P. Company Online.