Archives for the ‘Blog Entries.Local’ Category

Where the Boys Are

Author: From https://odonnellweb.com/pelican/ • Apr 12th, 2025
   Category: Blog Entries.Local

We listened to the Decoder Ring podcast while driving yesterday morning. The subject was the history of Spring Break. I did not realize a 1960 movie featuring George Hamilton is the origin story for the college migration South every Spring.

So of course we had to watch it last night.

It's not a bad flick for its time. It handles issues like college drinking, sex, and even rape more frankly than I would have expected for a movie of its time. Being very early in the 60s, the girls aren't looking for just a good time on the beach, the are looking for husbands. But with wall to wall kids on the beach, lots of drinking, and for some reason a jazz band playing on the beach, I can see how it sells the idea of a week of fun in the sun.

I never did the crazy week at Daytona in the 80s. We went to FL. my senior year, but we stayed in sleepy Longboat Key at a friend's parents condo, and we brought our girlfriends. It was record cold that week in FL. and our beach time was limited to walks on the beach while wearing hoodies.



Weekend Update #14

Author: From https://odonnellweb.com/pelican/ • Apr 12th, 2025
   Category: Blog Entries.Local

I woke up early this morning and wrote three blog posts on my phone while laying in bed.

8 Days without Facebook
The title should be self-explanatory.

Careless People
Review of the insiders look at Facebook that Zuck tried to suppress.

Where the Boys Are
Did you know the whole college students on Spring Break trope comes from a 1960 movie with George Hamilton?

Earlier in the week I wrote about Facebook Killing my Marriage and I posted about our walk through a famous local cemetery last weekend.

That's a damn productive week of blogging. I don't think I need send more of my words your way this week. We can move onto the links.

This article about a US college student in London accidentally ending up on a private charter boat filled with fans of a lower level soccer club heading to a match is charming. They made the team a new fan for life.

Bill Hunt talks about the need to build more smaller online services as an antidote to the mega sites.

It's a slick static site generator, written in bash. I do not need to replatform my website. I do not need to replatform my website. I do not need to replatform my website.

That's all for this week. In a world where you can choose to be anything, choose to be kind.



Books: Careless People by Sarah Wynn Williams

Author: From https://odonnellweb.com/pelican/ • Apr 12th, 2025
   Category: Blog Entries.Local

I had never heard of this book before Facebook's attempts to stop its publication put it on my radar. Zuck, may I introduce you to Barbra Streisand?

Sarah was hired very early to lead, really start, Facebook's attempts to develop relationships with world leaders. She spent a year convincing Facebook that it needed a public policy program, and she joined as an idealistic young woman that saw Facebook's potential to change the world for the better.

The book covers her nine years at Facebook and her descent into disillusionment as she comes to realize Zuck and the rest of Facebook don't give a shit about anything beyond maximizing revenue and their personal wealth, and if they have to burn the world to the ground in the process, that's fine.

We also learn that Sheryl Sandberg is full of shit in her bestseller Lean In, and that women were routinely sexually harassed at Facebook. Sarah was literally answering emails while giving birth because that was the expectation at Facebook. Women can have it all at Facebook, which means the nanny raises your kids while you work insane hours destroying the world.

Not surprisingly, Facebook was willing to give China a back door to track every Chinese user to get access to the country; they knew they were enabling genocide in Myanmar, and Facebook employees were embedded in the Trump 2016 campaign. They knew what Trump was doing, and they were actively helping. They thought (and still think) it was a great model for the future due to the amount that the Trump campaign spent on ads. Getting politicians to base their campaigns on Facebook meant that those same politicians were less likely to regulate Facebook. It wasn't a happy accident. Facebook had a sales team of 60 selling the idea to elected officials worldwide. Facebook executives barely use the site themselves, and they don't let their children use the site or any social media.

In other words, Facebook is evil. But you already knew that.

I will say that the undercurrent of "If Facebook would have just listened to me..." running throughout the book gets a little annoying towards the end. Sarah may have been fighting internally against Facebook's worst impulses, but ultimately, she never quit. She was fired.



8 Days Without Facebook

Author: From https://odonnellweb.com/pelican/ • Apr 12th, 2025
   Category: Blog Entries.Local

Today marks 8 days since I disabled my account. I thought muscle memory would bring me to the login page regularly for a few days at least, but that has not been an issue.

I had 258 "Facebook Friends." Exactly zero have noticed I left the platform and checked in via other channels. That is what I expected. Out of sight, out of mind rules social media connections. They are all very shallow.

I'm not going to advocate that everyone quit FB, because for many people there are groups in FB providing support that is no longer available anywhere else. All the web forums moving to FB was a huge mistake that we will probably never recover from.

But at a minimum I would suggest that everyone dial back usage as much as possible. The world will thank you, if it survives.



Hollywood Cemetery Spring 2025

Author: From https://odonnellweb.com/pelican/ • Apr 11th, 2025
   Category: Blog Entries.Local

The trees were coming back to life at Hollywood Cemetery. Thankfully, the residents were not.

Photo Collage

More photos



Five O’Clock Friday: Scarpetta

Author: From http://www.musingsoverabarrel.com/ • Apr 11th, 2025
   Category: Blog Entries.Local
I never knew it had a name. Leave it to the Italians!

*randomly collected internet image -- credit will be given upon request

Cheers!



Back in the Lounge: A Quiet Hour with the Killer Bee

Author: From http://www.musingsoverabarrel.com/ • Apr 11th, 2025
   Category: Blog Entries.Local
It’s hard to believe it’s already been six weeks since my back surgery and lumbar fusion. The recovery journey continues—slowly but surely. I often find myself needing gentle reminders to stay patient, stay mindful, and not rush the process. There are occasional bouts of boredom, especially on those days when the ebb and flow of post-op pain settles on the lower end. Short errands, daily walks, attending Mass, and even getting a haircut help break up the monotony of pacing around the house.

One pleasure I’d been especially looking forward to was getting back to the cigar lounge — seeing friends, sinking into a big leather chair, and enjoying a relaxing smoke indoors.

After a few days of noticeably reduced pain, I did just that. After lunch mid-week, I jumped—or rather, carefully slid — into the car and headed over to the Hogshead Cigar Lounge. I spent a little time browsing the walk-in humidor, selecting a few cigars to add to my home humidor, along with one to enjoy on the spot.



Hogshead features a wide selection of cigars from Black Label Trading Company, one of my favorite brands, especially when I’m in the mood for something flavorful and full-bodied. I’ve smoked most of their line over the years, in nearly every vitola. These cigars pair exceptionally well with a strong bourbon — though that was moot for this outing. I opted for a smaller vitola than usual for lounging: the Black Label Killer Bee in Robusto.

The Black Works Studio Killer Bee Robusto is a 5 x 50 stick featuring an Ecuadorian Maduro wrapper, accented with linear strips of lighter tobacco around the cap to give it a decorative bee-like striped appearance. The foot is neatly closed with the same wrapper leaf. Inside, aged Nicaraguan tobaccos make up the binder and filler.

The Killer Bee launches straight into the medium-to-full-bodied range. Right out of the gate, notes of white pepper, dark roasted coffee, and cedar spice coat the palate. The strength builds steadily throughout the smoke, settling firmly into full-bodied territory by the second half. Despite the boldness of the profile, the cigar never turns harsh. A subtle, creamy sweetness lingers in the background, tempering the spice nicely. The burn is razor-sharp and consistent, with heavy smoke output that adds to the richness of the experience.

The lounge was quiet that afternoon. I stayed for about an hour, enjoying the cigar and some light conversation — a refreshing diversion from the repetitive rhythm of recent days. I did have to remain conscious of my posture in the comfortable chairs, making sure not to slouch and aggravate my healing back.

After a tease of warm weather last week, it looks like colder temperatures are returning for a while. I may find myself back at the lounge again soon for another cozy indoor smoke.


A Fire Pit Evening: Cigar, Stout, and Spring’s Edge

Author: From http://www.musingsoverabarrel.com/ • Apr 9th, 2025
   Category: Blog Entries.Local
After a wonderful meal out on Saturday afternoon, I was eager to enjoy a fire in the backyard that evening. Our time around the fire pit has been severely limited over the past year. Although the temperature lingered around 80° even as the sun set, my enthusiasm was undiminished. The forecast for the following week called for a return to daytime temperatures in the 30s with plenty of rain, so this was likely one of the last good opportunities before the truly hot days of spring and summer arrived.

I had a Quesada Oktoberfest Das Boot from the 2024 release resting in my humidor since it arrived from Luxury Cigar Club last August. I last smoked cigars from this line in 2021, pairing them variously with coffee, an Oktoberfest beer, and whiskey. After selecting the cigar for the evening, I rummaged through the downstairs beer fridge for a suitable companion and settled on an older bottle of Bourbon County Stout — specifically, one from the 2022 bottling.

With Colleen’s help, I gathered some wood and built a small fire in the pit. Once everything was ready, I settled in with my cigar and beer, watching the sun begin its slow descent below the horizon.



The 2024 Quesada Oktoberfest Das Boot is a 6 x 52 Torpedo with a sharply pointed cap. I made several cuts to open up the draw. Made entirely of Dominican tobaccos, the cigar features a shiny maduro wrapper. Medium-bodied, its flavor profile offers notes of dry wood, sweet bread, and nuts. A hint of cinnamon emerges later in the smoke, but otherwise the flavors remain consistent throughout.

While the burn was strong with a straight char line, the smoke output was a bit on the lighter side. The Quesada Oktoberfest is designed to pair with an Oktoberfest beer — a style known for low ABV, sweet malt, and minimal hop bitterness — and in that regard, my experience is the cigar delivers on its intent.

The Bourbon County Stout I chose for the pairing, however, offers a bolder profile than a traditional Oktoberfest. This bourbon barrel-aged Imperial Stout from Goose Island Brewing clocks in at 14.7% ABV. Its flavor is rich and complex, yet surprisingly approachable. Deep notes of dark caramel, coffee, chocolate, and molasses delight the palate. A pronounced sweetness borders on cloying but stays just under the threshold of overwhelming. A subtle boozy edge complements the richness, and the mouthfeel is viscous and indulgent.

The pairing between the Quesada Oktoberfest and the Bourbon County Stout was generally harmonious. I think a cigar with a fuller smoke output might have stood up to the stout even better, but overall, they worked well together. 

As the cigar came to an end, I sipped the last of my beer in the dark, gazing into the glowing embers of the fire. It was a deeply relaxing end to the day — a moment in which, if only briefly, the aches of post-surgery recovery could be forgotten.

Cheers!



Climate Change in One Sentence

Author: From https://odonnellweb.com/pelican/ • Apr 8th, 2025
   Category: Blog Entries.Local

Just leaving this here because I'm sure I'll be referring to it regulalry.

You will experience climate change as a series of increasingly wild disaster videos, until one day you are the one making the video



Finally Tried FoodE and We Can’t Wait to Go Back

Author: From http://www.musingsoverabarrel.com/ • Apr 7th, 2025
   Category: Blog Entries.Local
We decided to have lunch out on Saturday and wanted to try someplace new. There’s a long list of food and drink establishments in the area that we’re always talking about checking out. However, when it comes down to it, we usually end up at one of our regular spots. This weekend, we held firm and finally ventured into something new to us — FoodE in downtown Fredericksburg.

FoodE is a well-acclaimed local restaurant we’ve long meant to try but just never got around to, even though they’ve been around since 2011. Technically, we’ve eaten from a FoodE menu before, as they also run the kitchen at 6 Bears & A Goat Brewery. Still, we were excited to experience the main restaurant’s menu firsthand.

Founding Chef Joy Crump has an impressive résumé — she’s appeared on Top Chef and has cooked at the James Beard House in both 2016 and 2017. Along with running the 6 Bears & A Goat kitchen, she also co-owns two restaurants in Fredericksburg. FoodE is located in a former bank building, complete with the old walk-in safe still intact.

After navigating the usual Saturday afternoon traffic, we spotted an empty parking spot right in front of the restaurant — a small miracle that made for a very short walk to the door. At the hostess stand, we were told there was about a 1.5-hour wait for a table (we really should’ve made a reservation). But our good luck continued! Two seats opened at the bar just as we were debating our options, and we happily took them. Bar seating is our go-to for casual dining anyway.

We ordered beers to sip while looking over the menu. Colleen chose a Rogue Honey Kölsch, and I went with the Fresh Nectar Hazy IPA from Peak Organic Brewing. The beers were poured from cans into glasses — glasses thankfully not frosted over with ice



The bright orange, hazy IPA had a lovely citrus aroma. The flavor delivered ripe citrus notes with a crisp, juicy finish — not too tart. A touch of resinous sharpness lingered, but overall, the Fresh Nectar was refreshing and flavorful. I limited myself to just one beer with lunch.

A quick side note on the “Hazy” or “New England” IPA trend: I’ve noticed that many restaurant beer lists are dominated by this style. There’s a serious lack of clear IPAs and Pale Ales these days. It makes me wonder — are craft beer fans truly that enamored with hazies, or are brewers just taking the easy route? Maybe the beer buyers are stuck in a rut. In any case, the monotony has pushed me to explore more pilsners and kölsches lately. Still, I enjoyed the Peak Fresh Nectar, even if it’s a bit redundant.

With food ordered, we turned our attention to the impressive bottle selection behind the bar. FoodE boasts an extensive array of bourbons and whiskeys, including a number of allocated and lottery-only bottles. Since I wasn’t planning to sip whiskey in the afternoon, I didn’t dive deeper — but we definitely made a mental note to come back soon for a proper tasting.



Before long, my All American Smash Burger arrived, paired with Old Bay Fries. The burger was stacked with American cheese, burger sauce, and red onion, served on a sesame bun. The patties were juicy with a flavorful char. Despite the simplicity of the ingredients, the burger was bursting with flavor and deliciously messy. The fries were golden and crisp, generously seasoned with Old Bay and salt. Frankly, I couldn’t have been more pleased.

Colleen ordered a Frittata with a side of greens and a Buttermilk Biscuit served with butter and jam. I didn’t sneak a bite from her plate, but she assured me it was all delicious.

With our plates cleared, we decided to end the meal with cappuccinos. We had been sitting right by the espresso station, and I’d been eyeing a coffee since we arrived. Sure, ordering a cappuccino after 11:00 a.m. is a faux pas in Italy — but hey, we’re not in Italy. The cappuccinos were spot-on and a great way to wrap up an excellent lunch.

It took us a long time to finally visit FoodE, but I can already tell it won’t take us long to return. There are plenty more tempting dishes on the menu — and let’s not forget that bourbon list.

Cheers!

Picture from the FoodE Facebook Page