News from France.
Atelier Durdan has launched its SE in AC style.
It's called "La Faulx" (scythe).
https://www.atelierdurdan.com/en/product...lx-en-inox

Pics from site


Pics from the artisan, Augustin.


There're two pass-around: US / EU.
I'm in the european.
I'll share.

Just done.
Sparrow S1, set 27x50mm
Babel "Nebula", 65mm


Now, the hard part ... waiting the 8th March.
More to follow.

Locally the price for roast beef deli cold cuts is $15/lb and that just isn't right. But what if it can be had for $2.99/lb? It can be. 
Our supermarket had bottom round on sale for $2.99 so I bought some. Sous Vide tenderizes and cooks it and when it's done in the bath it gets torched to brown it and make it taste roasted even though it never roasted for even a minute. Thin sliced it's excellent roast beef. 
If you can read a chart, set a thermostat, and open a water tap you can Sous Vide too. And what male doesn't like to play with fire? (Go ahead and pound your chest while making he man sounds.) All it takes is a Sous Vide water circulator and they are priced reasonably and can do far more than make roast beef for sandwiches. Give 'em time and maybe they'll be able to cut, split, and stack cord wood. 
The roast beef I made is all consumed, but while the price was low I bought another 5lb'er and it's in the freezer, fully cooked, and just waiting to be thawed, torched, and sliced.

Titanium like I’ve never seen before. By Boti.
https://www.aliexpress.com/item/1005005140276225.html

I finally got to meet a more local shaver that I have chatted with over the years. He gave me a couple of nice Unmentionables. Over the years Michael has shared several razors with me. Great lunch today at Waffle house!!

I've been on the hunt for a lather catcher for a while ever since first saw Wchnu do a shave with one on YouTube which brought me to this forum .I learned a lot here, watched some more members YouTube ( Jayaruh ,@Dave in KY ).What I settled on looking for was a Every Ready. Right before Christmas I found an example of what I was looking for in acceptable condition at decent price on everyone favorite auction site. It finally came into today, It cleaned up nice .I am right to call this a 1907? The only issue with it was with the handle ferrule, the handle had had been over tightened a fair number of times over the years and the ferrule was loose and the handle wouldn't screw tight. I made quick fix with a leather washer fitted it under the ferrule to right thickness ,worked like a charm .I cant wait do the first shave with it.  
   
   
   
   
   

Late posting this. Christmas was a signature shave. Great feeling shave as usual.

   

SOTD 20230101 Blasone by IschiaPP @ Forio

• Brush: Oumo Classic White
  Brown Tip Synth 30x50mm
• Soap: Erasmic Shaving Stick 50g
  
• Razor: TNNSER3D V3 Tannhäuser 2.3
  Clear Resin 3D Laser Print
  
• Blade: GEM by Personna
  SE Stainless Steel PTFE Coated #1
  
• After: Clubman Pinaud Country Aftershave Lotion
  
• Frag: Myrurgia Flor de Blasón EDT Vapo
  

This is my grandmothers pierogi recipe. She will be 102 this year, she learned the recipe when she was young from her mother who was from Eastern Poland. I've been making them with her since I was toddler. Here is the basic recipe that she published in her local woman's auxiliary back in the 50's .
   
   
Here are some other fillings .This is my take on my grandmas potato and cheese filling. I boil 4 big skinned russet potatoes till there soft ,strain them add them back to the pot .I mash them to lumpy with a little amount of milk .Then I add and mix 1 cup of grated sharp Vermont cheddar and add and mix in 1 cup of sautéed onions. lastly salt and pepper to taste .adjust recipe to your own tastes. 
Another filling I make for a dessert Pierogi I start off with 2 cups of frozen blue berries in a bowl about 2 cups, I add 1/4 cup of sugar 1/4 cup of cornstarch mix well and stuff .You can also do the same with thin apple slices with sugar, a pinch of cinnamon ,cornstarch. 
Tips
1.The dough has to be rolled to around 1/8th's of a inch thick and lightly floured ,what ever dough cutter you use should be no smaller than 2 inches round. 
2 Don't over stuff them the dough will crack and they will open up when boiling same goes with under stuffing them.
3. I pinch seal the pierogi on the edge then I use the prongs of fork to really get a good seal .
4.I make couple dozen at a time and I blanch them for 30 seconds boiling water and freeze them in the freezer in big zip lock bags by the dozen label them with the date and type ,frozen in this way they can last around 3 months in the freezer. Cooked pierogi will last up 2 to 3 days in the fridge in a sealed container
5.Don't let the dough get to dry.
 Enjoy!

I am working on a recipe for gluten free dough as I developed a wheat intolerance about 3 years ago , I miss these the most of anything I will post the recipe when I figure it out.

Merry Christmas to all the fine folks here on TOST3!