Monthly Archives: May 2016

The Art of Tipping

Many years ago, before college opened new opportunities to better paying jobs, I worked as a waitress. I made more money waitressing than I could have with my good, but ho-hum typing skills. The difference was tips.

First of all, tipping should be only based on the waiter/waitress, and not the fact that you do or don’t like the food. For that, bitch big time to the management. The waiter/waitress cannot control that. Personally, I’ve also advised good people to find another place to work if the food or kitchen service was terrible.

How to get tips? It’s simple. Service-how the waiter/waitress treats you and how they look after you both before and after you get your order.

Which is how I still tip today. Really good service gets a 20% or even more tip (and hey, I’m the older female some writers here write off entirely). Really good service includes someone who actually likes people and lets it show. They aren’t “chatty,” but clearly like dealing with people. This server gets to you as promptly as possible, sees that your water, if ordered, and other beverage arrives almost immediately. This server is there to take your order as promptly as you wish to place it-and understands if you need more time to decide. This server also “sets you up” with service ware well before the meal. If the kitchen is slow on appetizers or anything else, the good server will also be there to apologize and try to explain the delays (when I begin to advise them to work elsewhere.)

The merely efficient server, usually a “robot” type who really doesn’t want to work in a restaurant, gets 15%. This server has no warmth or personality, but does an decent job. Just there to earn the income. That’s okay; it’s hard work, but don’t expect to get top tips if you don’t like working with people.

Below that-well, service is service. If a service person does at least come by to refresh my drink before I leave, I will tip 10% but no more. This server should have been by to check if everything was OK not long after I began my actual meal. If this server is at least personable, I might up it to 12%. If the server clearly dislikes me just because I am an infringement on their working day, I will not. But he/she did at least come by to check on the drink.

Anything less..I may leave a buck. If the server is truly surly-which some are both rude and act “put upon”-I leave nothing. In restaurants that require a 15% tip on every meal, but the waiting service bad…well, I pay the 15% for that one meal and never eat there again. I also advise my friends about the poor service. I also let the management know about the problem…but I still don’t go there again.

In the end, don’t do this kind of work if you don’t like people-all kinds of people. Including the ones who bring in three hyper kids who trash the table. Including the drunks who in incoherent and usually make (easily eluded) passes. Including the people who will bitch about anything and everything. And yes, including those who will never tip much or anything, They think the restaurant is paying your salary, period.

Most of us know better than that. But if you are a server, give the best you can to every customer, and the overall tips will make up for the losers. I once got a .10 tip from a truly hard-*S state restaurant inspector and laughed about it. The head waitress-and the restaurant owner-both said, “My God! You’re the only one he’s ever tipped at all.”


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Where to Find the best Coloured Wine Glasses

Using coloured wine glasses can add interest and opulence to the most mundane meal or celebration. A ruby, midnight blue or intricately decorated gold glass can be luxurious, beautiful and practical at the same time and so lifts special celebrations such as birthdays, Christmas and anniversaries to a higher level. There are a number of retailers who stock richly coloured wine glasses . Here are some of the best.

1. Marks and Spencer . Bloom Etched Wine Glass. A richly coloured purple bulb glass, featuring an etched floral design, this glass provides elegance and drama for the bargain price of £5.00. Although delicate , this beautiful glass is practical and is dishwasher safe, meaning it can be used for parties and celebrations easily without having to resort to hand washing once the party is over. To view and buy online go to

2. Graham and Green. Butterfly Wine Glasses. Created in four different colour ways, Petrol (a dark blue), Turquoise, Purple or Green, this wonderfully crafted and colourful glass features a carved butterfly design . You can collect a matching set of glasses in one colour way or collect a number of different colours as most of the options compliment each other really well. An easy way to create a stunningly decorated table. To view and buy online go to .

3. Next. Conical Wine Glasses. With four different coloured options, Teal, Green, Red and Black , this sturdy large glass is a bargain retailing at £16.00 for a set of four . Handmade and also dishwasher safe , these lovely glasses are perfect for anyone who wants to add colour to their dining table but has a tight budget. To view and buy online go to .

4. John Lewis. John Lewis Wine Glass. This y-shaped , hand made glass is made in both Peacock Blue and Lime Green. Predominately fresh and summery , these glasses would be perfect for a picnic or summer barbeque party with friends. Easy summer style for the small price of £4.50 per glass and suitable for any wine, whether it be Red , White or Rose . To view and buy online go to .

5. Watts London. Florentine Gold Whit Wine Glass. If money is no option then for a piece of real luxury and glamour , consider this 24 carat gold decorated wine glass. Inspired by the table wear of the Italian renaissance , this glass would add panache to any celebratory table. To view and buy online go to .


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What is the Worlds Favorite Flavor

Chocolate truly is one of the world’s most treasured flavors. In fact, it’s species name is Theobroma cacao- which literally means “food of the gods.” Few people would argue otherwise. Chocolate has been a huge part of this world been around for ages- it can be savory, bitter, or sweet.

Chocolate can take many forms… It’s even used in some regions of Mexico in a savory sauce called mole (moh-leh). The main dish we refer to as Mole in America is actually called “mole poblano” that is made with cocoa, ground chiles, ground nuts, and spices. Usually served with chicken or other meat. But also, in the beginning, chocolate was a drink- in the same region or the world, no less. It was a drink of the ancient Aztecs that was made of the fruit of the cacao tree. Cacao seeds were ground and mixed with various spices to create a drink we know as xocoatl or “chocoatl” meaning “warm” or “bitter” drink. The original xocoatl drink was then discovered my Spanish conquistadors who brought it over to Europe, which is where the evolution of chocolate began.

It wasn’t until European influence in the 17th century that the chocolate in bar form we know of today was created. Naturally, sugar and vanilla were added to the original xocoatl drink for it to be considered more palatable. Chocolate was then being milled and baked into sweets eventually coming to the form we know of as the candy bar.

However, for some of the true connoisseurs of cocoa, there are a variety of ways to enjoy this treat. Various percentages of cocoa have been made into bar form. EVen going as far as 100%. Or, you can even enjoy the ancient Aztec tradition of xocoatl simply by combining ground cacao nibs, water, ground chile, and vanilla for taste of the ancient past.

In short, chocolate has it’s place with any palate- for those with a penchant for savory foods, a sweet tooth, or ones who have a palate refined enough to enjoy it in it’s more bare form… How can one not enjoy it?


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Sweet Potato Casserole Ideas

Sweet potatoes have many health benefits. Sweet potatoes are high in complex carbohydrates, beta carotene, potassium, folic acid, vitamin C and vitamin B6.

Sweet potatoes are very important in traditional southern dishes. If you sit down to a Sunday table in the south, more than likely you will find a sweet potato casserole on the table. Every good southern girl knows how to prepare one for her special guests and also for special holidays such as Easter, Thanksgiving, and Christmas. There are many variations of sweet potato casseroles. Most sweet potato casserole dishes have been handed down from generation to generation. Each generation may add its own special ingredient or it may vary slightly.

Sweet potato casseroles can be made using fresh sweet potatoes or canned sweet potatoes. Whatever you decide to use, the aroma of this delicious casserole will make your mouth water and delightfully tempt your taste buds. After you’ve tasted it, you’ll be sure to want another helping.

Sweet Potato Casserole

6 sweet potatoes
1 cup sugar
2 eggs, lightly beaten
1/2 cup sweet milk
1/2 stick margarine, melted
1 tsp salt
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg


1 cup brown sugar, packed
1/2 cup flour
1 cup pecans
1 stick butter, melted

In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
Preheat oven to 350 degree. Grease or butter one 2 quart casserole dish.
Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
Reduce speed and add sugar, eggs, milk, margarine, salt, vanilla, cinnamon, and nutmeg. Pour mixture into the casserole dish.

Prepare topping by mixing topping ingredients. Sprinkle on top of sweet potatoes mixture.
Mix will be a little stiff. You can also sprinkle mini marshmallows on top. Bake at 350 degrees for 25-30 minutes, until hot and browned. Serves 6.

Sweet Potato Casserole

1/2 stick margarine, melted
1 can sweet potatoes
1/4 cup milk
2 eggs
1 tsp. vanilla
1 cup sugar

Mix all ingredients and place in a casserole dish.


1 cup flour
1/2 cup sugar
1 egg
1 stick margarine, melted
1 small can crushed pineapple

Mix all ingredients and spoon over the top of the sweet potato mixture. Bake at 350 degrees for 30 to 45 minutes. Serves 4-6.


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Vegetarian Recipes


This is a good filling meal but it wont break the bank and does not take too long to prepare.

Serves 4


500g pasta
2 cans of tinned tomatoes
3 large onions
100g tomato puree
4 cloves of garlic
5 tbsp olive oil
2 tsp dried mixed herbs
400g medium cheddar cheese
3 tsp sugar
1 tsp salt
4 pints water
black pepper to taste

Put pasta in saucepan add salt and water, boil until pasta has softened.
Meanwhile make sauce as follows :-

Chop onions and press or chop garlic.
Place in a large pan and fry gently in the olive oil until softened but not browned.
Add tinned tomatoes, dried herbs, sugar and tomato puree.
Stir well together and cook for about 10 mins at medium heat.

While this is cooking grate cheese.
Drain pasta and put onto dinner plates.
Pour sauce over pasta.
Sprinkle grated cheese on top.
Sprinkle black pepper to your taste over cheese.


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Taco Salad Recipe

Here’s a unique recipe that’s a particular favorite at my house, I fix it at least once every other week or so. Like many recipes of it’s type, it’s endless customizable to fit your needs. Enjoy!


1 pound of ground beef

Liquid Smoke

Chili Powder

Italian Seasoning

Garlic Powder

Can of Tomato soup

Onions (optional)

Green peppers (optional)

Chopped tomato slices (optional)Lettuce

Shredded Cheese (mozzarella or sharp cheddar)

First cook the hamburg
on a stove, breaking it into smaller chunks.
If desired, put in onions and green peppers. Drain off excess fat. Add the tomato soup, liquid smoke, the powders and Italian Seasoning.

Now, here’s the part where you choose how you wish to eat this. You can spread the mixture over bread and make Sloppy Joe sandwiches. Or you can put it in a microwaved flour tortilla or spread it on a taco shell. My personal favorite, though you can spread the mixture onto various chips, plain tortilla, corn chips, or, my personal favorite, nacho tortilla. Then you sprinkle in the cheese, lettuce and, if you wish, the tomatoes!
Some people even like to reheat the mixture in the microwave, melting the cheese (although if you do this, I recommend you add the lettuce AFTER you microwave, or skip the lettuce all together.)


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Use your Grill to Prepare an Exotic and Delicious Meal

When you think of grilling, the image of a large group of shirtless men surrounding a grill prodding and stabbing at well done steaks and drinking beer during a holiday weekend in the summer typically comes to mind.  It may surprise you, however, that due to the unique nature of high heat and fire that a grill provides, it is one of the most versatile items in your cooking arsenal and can be used to create almost every part of a meal from the appetizers, to the main course, to desserts. In fact, almost every fruit and veggie from tomatoes and bell peppers to pineapples and pears can be cooked on a grill to provide a flavor that will be sure to wow your family and your guests. 

Here is a recipe for one of my favorite grilled desserts:

Grilled pineapple delight

The heat of the grill caramelizes the sugars on all of the surfaces of the pineapple spears leading to a unique and wonderful taste.  It’s extremely simple and easy to make, plus it requires almost no prep!


1 tub of vanilla ice cream

1/2 cup of brown sugar

1 pineapple

A grill


1. Begin preheating your grill to 400 degrees

2. Take your pineapple and, using a knife, cut off the top and the skin.  

3. Quarter the pineapple and then cut it into 3 inch spears. 

4. Pour your 1/2 cup of brown sugar into a gallon size resealable plastic bag.

5. Take your pineapple spears and place them into the bag, but make sure to save the juice separately.

6. Shake the bag, making sure to coat all of the pineapples with brown sugar.

7. Take the pineapples out and place them onto the grill, continually turning them every 2-3 minutes and brushing them with the pineapple juice you saved from earlier.

8. Take the pineapples off when they are lightly crispy on the outside and are still soft and juicy on the inside.

9. Serve three to six at a time on a clean white plate with one scoop of vanilla ice cream.

The combination of cold, tasty, and slightly melted ice cream and hot, juicy, and crispy pineapple come together to create a mixture of flavors that you and your guests will be sure to remember… just be ready to make more because this is one treat that no one will be able to get enough of!


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What is White Chocolate

Many different kinds of chocolate exist. White chocolate is a favorite among many people, and some people have even claimed that white chocolate is not really chocolate. According to the U.S. Food and Drug Administration’s definition of “chocolate,” however, those people are right; white chocolate is not “chocolate.” 

Milk chocolate is probably the closest parallel to what white chocolate is. However, even milk chocolate is made with cocoa derivatives, so essentially it is chocolate. Milk chocolate is also made with sugar and milk. Different types of milk can be used to create smoother-tasting chocolate. On the other hand, white chocolate is made with cocoa butter. The solids are typically very white in color, sometimes ranging to a pale yellow. Milk and sugar are also added to give it a characteristic sweet taste. There are different percentages, as outlined by the U.S. Food and Drug Administration, that define each type of chocolate. For example, white chocolate must have 20% cocoa butter and 14% total milk “ingredients” (1). There are also different limitations for how much sweetener can be added to the white chocolate mixture. In Europe, there is no limit, while in the U.S., it must contain no more than 55 (2). 

In the past and even in the present, there are issues with the FDA’s definition and enforcement of its chocolate-related policies. For instance, until recently, companies have been allowed to label products as “chocolate” when, indeed, those products do not even meet the FDA’s definition of what chocolate must have (which is cocoa butter or cocoa solids). Some companies add vegetable oil instead of the mandatory cocoa butter or cocoa solids, mostly because vegetable costs much less than cocoa butter/solids. 

White chocolate, therefore, has somewhat of a difficult cooking use. For instance, when melted in the microwave, white chocolate can turn very grainy and the cocoa butter does not mix in back well with the rest of the ingredients. If melted over a double boiler, however, one might be able to better avoid that problem.

So, if you want to use white chocolate in your baking, be aware of its properties and characteristics. Also, check to see that the brand that you are buying is giving you a good quality white chocolate, or else you might just be getting a vegetable oil bar.





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Suggestions for Cooking with Leeks

Leeks have a funny-sounding name and most people don’t know a thing about them, except that they look as funny as their name sounds. But the truth of the matter is, the leek is a delicious vegetable that has a variety of uses.

If you have ever cooked with an onion, then you can certainly start cooking with leeks. Leeks are a wonderful substitute for any member of the onion family if you want something with only a mild onion taste. My favorite soup recipe is a potato and leek soup; it’s absolutely delicious and it’s amazingly simple to make, which I’m sure will make it a favorite in your book, too.

To make a potato and leek soup, you’ll need a few potatoes and two leek sheaths. You might also want to add a couple of cloves of garlic, but the most important part of this soup is really the leeks. You might want to choose potatoes that are great for soups, such as golden potatoes. But, if you don’t have these on hand and you have russets, feel free to use them. First, you have to cut up your ingredients. Chop the leeks as you would if you were chopping celery. Put the leeks in a colander and wash thoroughly, since this vegetable grows in the dirt. Do the same to your potatoes. In a big pot, heat a couple of pats of butter. Add your garlic, if you’re adding any. When the garlic is aromatic, add the onions and leeks. Sautee until the leeks are softened. Now, add enough water to fill the pot a little less than half of the way. You want enough water to cover the potatoes, and then some extra. Allow to boil. Once it has boiled, turn the heat off, and let stand to cool a bit so you can blend the ingredients together (either using a hand blender or a tabletop blender). Garnish with chives, cream, or parsley.

For a twist on your omelets, try adding leeks instead of onions. For a more sophisticated flavor to your pot roasts, barbeques, etc., try adding leeks. They impart a unique flavor that’s somewhat onion-y but has something more. Leek and onion bisque is also a wonderful dish to try if you are having company over. It’s made with heavy cream, cream cheese, white wine, sour cream, onions, and leeks. It is prepared in much the same way as the potato and leek soup, but you’ll be adding more dairy products.

Leek tarts, leek quiches, grilled and creamed leek all should also be part of your culinary repertoire. You’ll be able to surprise everybody with a type of vegetable that’s not often tasted! So, try some leeks and introduce this lesser-known member of the onion family into your home!


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Wal Mart Great value Extra Raisin Bran Cereal

Wal-Mart Great Value Extra Raisin Bran Cereal

For several weeks I couldn’t find my favorite cereal on the shelves of my local Wal-Mart. I nearly panicked, worrying that Wal-Mart had discontinued their Great Value Extra Raisin Bran Cereal.

Indeed, the cereal had been pulled from the shelves, but to my great relief I later found it in new packaging. This made me worry again, confronted by the question why did they change the packaging?

Rarely is a food product with extra ingredients worthy of the title. Great Value Extra Raisin Bran is an exception. Actually, it’s a very accurate description. Once I read the box, I realized that Wal-Mart changed the packaging to better reflect the quality of their product. They didn’t change the cereal, however, and that made me very happy.

I feel a little guilty promoting Wal-Mart because the mega-company is poised to rule the universe. Wal-Mart needs competition and I try to shop at other stores whenever possible. With that said, I must give Wal-Mart props for this cereal because it’s one of the few generic brands that’s cheaper AND higher quality than the name brands.

I hate buying raisin bran made by Kellogg’s and Post because they skimp on the raisins. Before I discovered Great Value Extra Raisin Bran, I was forced to add raisins. Sometimes, I would just buy plain bran flakes and add all the raisins.

Great Value Extra Raisin Bran is packed with raisins. Sometimes when I dip my spoon in and deliver a big scrumptious bite, I get hit by raisin overload and spit a few back out. This is impressive considering that I once consumed so much raisin bran that my mother warned me that I might turn into a raisin. The raisin-to-bran ratio is ridiculous and I feel that I get more than my money’s worth.

Shake the box before opening it because most of the raisins settle to the bottom. If you forget to shake it, your first bowl will be mostly flakes and your last bowl will be mostly raisins. Shake it for about thirty seconds to evenly distribute the contents.

I feel like a big dork when I shout my love for raisin bran from the rooftops. But this is a great product and it deserves more praise. If you’re a raisin bran fan like me, you can’t go wrong buying Wal-Mart’s Great Value Extra Raisin Bran Cereal.


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Steps to Making Bourbon

Bourbon is the quintessential American liquor. Born of the Whiskey Rebellion in the late eighteenth century, bourbon’s unique qualities are now regulated by law and include that it must be made from a mash of at least 51% corn, distilled under 160 proof, and aged at least two years in charred new oak barrels. Although location is not regulated, most bourbon producers are in Kentucky, where they find the spring water has the ideal mineral balance for the taste of bourbon.

Bourbon begins with a mixture of ground grains known as a “mashbill.” Most bourbon is 60 to 80% corn, with smaller quantities of rye and malted barley. A few distillers use a small amount of wheat. The grains are ground into a very fine flour.

The grain is cooked into a mash. Each type of grain requires different cooking times and temperatures, and each grain is added to the cooker at a different point in the process. After cooking, the mash is cooled.

When water is added to the mash, the resulting mixture has a neutral pH, which doesn’t allow the yeast to work. To acidify the mixture, brewers add some of the stillage, the residue from the prior distillation, to the mash. The result is a slightly acidic mix where the yeast can work well. The acidic stillage is known as sour mash or backset.

Each distiller has its own yeast stock. Some of these yeast strains date back to before prohibition and are closely guarded secrets. Different yeasts produce different flavors, so each bourbon recipe has its own blend.

The cooled mash is placed in a fermenter with selected yeast. Yeast acts on the mash to produce alcohol and carbon dioxide. After a few days, a “distiller’s beer” of approximately 12 proof comes out of this process.

The “beer” is heated and pumped into the top of a column still. Steam is forced up from the bottom of the still. When the steam meets the beer, the alcohol portion vaporizes and rises to the top of the column, where it is caught and recondensed. This intermediary stage is known as “low wine.”

The residual mash left at the bottom of the still is called stillage. Most of it is sold as animal feed and a small portion is used in the process as “sour mash.”

Most bourbons are distilled twice. The second distillation is done in a smaller still, though it is exactly the same process, and results in a higher proof product known as “high wine.”

Bourbon is aged in American oak barrels that are first “toasted,” a process that caramelizes the sugar in the wood, and then charred on the inside to produce a layer of charcoal. Barrels may only be used once to make bourbon.

Once the bourbon has aged to the satisfaction of the distiller, the barrels are emptied, and the bourbon is filtered to remove any impurities, such as charcoal residue from the barrels. The filtered liquid is then bottled in various types and sizes of containers.

Beyond this basic process, the details of production are what give each bourbon unique taste. The exact mixture of grains, the yeast strains used, the rotation of barrels during storage – all these factors go into making that precise liquid that you pour in to your glass and enjoy.


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What do Cigar Shapes mean

Originally cigar names specified the exact physical shape and size of the cigars. The Cuban manufactures have pretty much stayed true to the source, but other manufactures have branched out. Still cigar shapes can be divided into two broad categories. As we describe the basic shape the foot is the end where the cigar is lit.

Parejos have straight sides and Figurados are all the irregular shapes.

Figuardos are well defined and harder to make. These are what master rollers take pride in making. It is considered an art form. Let’s examine the Figuardos.

The general shape of a pyramid goes from a large foot and then tapers to a small head. Many smokers refer to a large pyramid as a Torpedo, but it is not a true Torpedo, as they have a bulge in the middle.

The Belicoso is the smallest of the Figuardos family. It has a rounded head and a little larger foot.

This is the opposite spectrum of the Belicoso. It is the largest in the family. It measures at least 8 inches and it often greater in length than that.

This particular cigar tapers at both ends and is closed head and foot.

The Parjos include three basic divisions.

This category covers the most cigars. The feature, which distinguishes it, is the open foot and the rounded head. Cigars you may recognize is this category are Presidentes, Churchills, Double Coronas and Robustos.

This cigar is longer than the Coronas. They are usually much thinner, as well.

Londsdales are longer than the Coronas, but thicker than the Panatelas.

The other shape worth a mention, although they are hard to find are the Culebras. It takes three smaller cigars and braids them into a finished product. Davidoff is the only manufacture outside of Cuba that produces this particular shape.

Do shapes matter? Like most things people tend to have their favorite and stick with it. Some shapes seem to have a better draw (burn evenly and don’t need to be re-lit) than other shapes. Most agree it comes down to personal preference.



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