For almost 5 years, I went without a watch. Not a big deal to most people, probably, but within the previous few years, I had invested in a nice Jaeger-LeCoultre Reverso, a titanium Omega Seamaster, and a Panerai Luminor Marina back in 2001 before Panerai's were the must-have watch they've become since. I sold all of those watches at one time or another to plow some cash back into the fledgling business, and I'm they type that would rather have no watch, than a cheap watch. More importantly, I'd rather have no watch than a fake watch.

AcquireMag.com recently turned us on to a great watch blog called Hodinkee, who passes on the story of the Philadelphia Phillies pitcher, Roy Halladay. After throwing a perfect game in late May, he bought the entire organization -- teammates, batboys, PR people -- a Baume et Mercier watch with an engraved message on the back reading, "We did it together. Thanks, Roy Halladay."

We recently had to complete a photo shoot for an advertisement that will run nationally in a couple months. To realistically depict the desk of the modern gentleman -- which includes a number of heirloom-quality products from the likes of S.T. Dupont, El Casco, Agresti, Visconti, Mulholland Brothers, and William Henry Studio -- we felt a lit cigar was essential. But not just any cigar; something delicious and rare (and legal in the United States).

Since it's the third Sunday of the month, it's the day I finally get to read the Journal of Agriculture & Food Chemistry*. In it is an article that flies in the face of the way champers is often poured at bars & restaurants. According to "scientists", the superior way to pour champagne is to pour it like beer: at an angle, close to the side of the glass so as to preserve the bubbles (a.k.a. sunshine & lollipops).