Relaxing after a wonderful salad, wild caught catfish and snow peas dinner with strawberries for dessert. I'm half way through this bowl of aged Rattrays Hal O’ The Wynd in a straight smooth brown pre-WWII (Comoy’s) Corinthian De-Luxe 126 pot made for Sutliff in San Francisco with a black tapered vulcanite stem. Haven't done a Comoy's evening yet, so this is the time for it. Ice water and bergs is my drink.
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