Downed 14 Gulf Coast Oysters at Pappadeaux this evening, followed by 1-3/4 lb Maine lobster steamed to perfection. I ripped into it like a Bostonian, and left nothing behind but empty shells, broken legs and claws.
After a gret meal like this, and since the night air in D/FW got just a tiddly bit nipply, I clipped off the slightest bit of a little Ashton VSG Enchantment and slowly set it aglow. Wrapper as smooth as a fresh-spanked baby's ass, just the slightest line of a vein, only apparent after I put on my glasses, flawless color, sweet and smooth as oscuro. Sipping on a 12-year old single malt double-barrel-aged Scotch, The Balvenie. The ash never fell off. By the time the nub was burning my thumb and forefinger, it was mostly ash and still had its original shape. Let me sum up this little power cigar in a word: Damn!
Now, if even 10% of those oysters do their job, no doubt, the evening will end even perfecter.