We woke up to this today. It is our first snow of the year, and it is a good one. Started about 5 AM and still coming down at 130 PM.

Another wonderful Dammy shave last night      

I posted pics in tost 2.   Hopefully i can post pics here.     I Love carbon blades.   As of 2026 all I find now are gem blue stars online.    Thankfully I piled up my PAL blades. This is a favorite gem junior bar. That is my treasured Jayaruh hand made handle.

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After using my Jr  Bar the other day I think I will fire off a week with them.  There will be some video along the way.

I'm late posting this because something funky was going on with my computer when I first tried.

This is sort of like Sous Vide done in the oven. Sort of.

We don't do this often but Christmas only comes once a year. I think this works best for a 3 rib roast, large end and Prime. Yes it's costly, but only once a year and it's soooo good! Have the butcher cut the bones away from the meat and reattach it with cord. The directions say to S&P and dredge in flour a day ahead and put it in a refrigerator uncovered until roasting the next day. You want to put it on a roasting rack in a roasting pan. For the roasting set the oven to 250*F and I like to actually monitor the oven temp with a remote sensor thermometer 'cause oven thermostats are the pits and are notorious for inaccuracy. I tweak the oven temp based on that remote sensor thermometer. You need a way to check the meat temp (in the center) and I like a thermometer that stays in the roast. Ours is 50 years old and uses red alcohol, Just like an old time thermometer, 'cause that's exactly what it is. But an instant read will work, you'll just need to check it more frequently and when the oven door is open you're not cooking. A remote sensor meat thermometer would also work. A 10# roast will take upwards of 3 hours. This year ours took over 4 hours, so give plenty of time for it to come up to temp. We like medium rare so I pulled the roast out when I saw 126 on the thermometer. Carry over heat will finish off the doneness. Tent it and let it rest for 30 minutes and crank up the oven temp to 450 or higher. After the 30 minutes the foil is removed and the roast put back into the oven for 5-10 minutes. It can be carved immediately since it already rested and the high temp just affects the outside to finish it off. 
Enjoy!

Merry Christmas from Fuzzy.

It cooled off a bit so I grew out a beard. It's no longer cool. About time for a shave. 

   

   
Saturday's Cold Water Shave

Cold Water Rinse
Vintage Life Morning TOST
Jayaruh #424 Synthetic
Gem Clog-Pruf
Gem Reversible
CWR
Humphrey's Witch Hazel
Pinaud Special Reserve

Well, Open Comb OCtober is over. Thirty-one shaves with 31 different open comb razors. It was a blast. We now have November.

The Vintage Life Morning TOST Shave Soap was face-lathered well with Jayaruh #424 Synthetic Brush. Two passes and touch ups with the Gem Clog-Pruf Razor and the Gem Reversible Blade gave me a close, comfortable shave. After a cold water rinse I finished off with Humphrey's Witch Hazel and Pinaud Special Reserve Cologne. I am clean, smooth, and refreshed...

I found a Gem Reversible Blade that had no rust on the edge and decided to give it a try. One edge was a little rough so I flipped it around and used the second edge. It was acceptable.

   

nuWilliams Wednesday's Cold Water Shave

Cold Water Rinse
Williams Mug Shave Soap
Jayaruh #30 Silvertip Badger
Unmentionable (1914)
Unmentionable Blade
CWR
Humphrey's Witch Hazel
Pinaud Citrus Musk EDC

Wednesday, I begin 31 days of open comb razors for OCtober. I have planned out 31 different razors both single edge and Unmentionables I am a sucker for open comb razors. First up is an Unmentionable (1914).

Just seen the Whityle with SHaDE head and rolling bar.
To me, looks like interesting.

Whityle 22T-H Glide Pro 5.0

Edit by IschiaPP @ Forio