Tuesday, 18 July, 2006
It’s really quite simple. Get out on the bike, and ride. No distance is too long or too short, just be sure to work a little, get good and sweaty and breathe hard. Get that heart pumping and clear those lungs out. Ten miles is a good start. Go into the hills, or stay on flat surfaces. On roads, on trails, or gonzo single-tracking in serious dirt – it makes no difference. Have fun.
When you return home, while you’re cooling off, brew a small French press of strong coffee. Today, it’s a wonderful Nicaraguan medium dark roast that I picked up at Trader Joe’s, of all places. (It’s surprisingly good. At least, this batch is. I have no idea how consistent their coffees are.) Put two or three scoops of vanilla ice cream in a pint glass (a proper Imperial pint glass if you have one, though the stingy 16-oz colonial version will do in a pinch), and add some ice. Pour the coffee over the top, and stir until it’s cold, cold, cold. Add more ice if necessary, and milk if desired.
Grab a great small cigar – this one is a Hoyo de Monterrey Margarita, a little 5.3″ x 28 beauty that’s been gracefully aging in my humidor for several years – I bought a couple hundred on some ridiculously cheap price when they were changing packaging. Light up, sit back, sip iced coffee and enjoy.
See? I told you it was simple.
I love a good cigar, especially in the warmer months. If I had Franklins to burn, my walk-in humidors would always be well stocked with Lonsdales, my preferred shape, from Davidoff, H. Upmann (Cuban and Dominican – I love them both, though I have a special fondness for the old Canarian version that was replaced in the early 1980s by the Dominican), Raphael Gonzalez, and, of course, the venerable Partagas 8-9-8 – Habanos, of course. I like the occasional Corona, too, but in fantasy land, I can always just light a Lonsdale, and toss it away when I’ve smoked a Corona’s worth, or have my most trusted assistant simply cut the longer cigar down to the smaller vitola before bringing it to me on a silver tray with my after-dinner Armangac. Read the rest of this entry »