Hello, everyone. My name is Phil and I'm from the great state of Alabama. I stumbled on this site a while back and have visited often. What a cool site! I'm 40 yrs old and the older I get, the more I…Continue
"The fun is just beginning. You will now be able to participate in Raisings as younger brothers come up. Being raised is great but being able to see the work and participate is something that will never get old.
Congrats on being raised.
"Congrats, guys, on your degrees or gaining the admission into freemasonry.
I was raised to MM a year and a half ago. I know the proficiency stone cold but I have not given it back yet. I am currently teaching it to my brother who has been a MM for…"
"Thanks. And no I have never slept with a dip but I have dozed off for a few minutes with one. You got me there! Have you ever needed a dip before a trip to the john and then nearly mess yourself because you couldn't find your can?"
"Hi Chris. I have successfully quit snuff. I dipped for many years and I absolutely loved it. I was 40 yrs old at the time. It was Dec 31, 2011 and I decided that I was too old and had been using for way too long. I decided that I no longer wanted to…"
This is a place where you can come to discuss cigars, drinks, food, and music. If you have a suggestion on a favorite scotch or maybe you need help finding a good cigar, this is the place for you. Gentlemen, welcome to The Lounge.
I've just joined Manliness and don't see a group dedicated to cigar aficionados.Any cigar smokers out there? Let's share experiences, nice smokes, etc.Looking forward to hearing from all of you!See More
"I like fried egg burgers. Smashburger makes a good one.
I guess what I was knocking was the excessive 'artisan' burgers at places like Red Robin ... where they have 500 options for piling on the toppings to mask that the burger…"
"I listened to an interesting Freakonomics podcast on the economics of tipping a month or two ago. Essentially, the podcast argued that tipping is economically inefficient, and that it undervalues the back-of-the-house staff. Apparently,…"