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Absolutely beautiful, my brother had one while I had a 73 Z1 - he could always get me outta the hole but I'd blast past him at around 80. +

Do I spy an RD hiding back there?

Well, one is in NY and the other is in TX - you'd have to be really lost to end up one when headed for the other. Lol.

OK, which is it? Lol

Yeah, those 3" in a short bbl pistol grip can be a hand full for sure.

My specialty was marinized train engines (turbo'd American Locomotive "ALCO" V16 & 18's that were damn near as long as todays train engines and Electromotive Diesels "EMD-s". Nothing like they cover in plastic shrouding in cars these days. Oh, and I did have the pleasure of working on more than...

Chunky Smallie. +

Fishing is so relaxing.

Did a shrimp boil for dinner last night - corn, home grown baby red tater, onion, gulf shrimp in Zaterans. Guess we better finish that off before the Maid rites.

I made sweet & sour pork last night with soy and (Que the haters) pineapple chunks.

I bought my 2018 F150 new off the lot in 19, paid $36K cash for a 52K truck & she still only has 27K miles. If things go well I'll keep her for quite a while.

At this stage of dinner planning I usually resort to "Honey, what else do we need from the store"? :cool:

Oh, almost forgot - Worcestershire as the meat is cooking.

I have foregone vehicle undercarriage maintenance and repairs. Progressive lenses makes it impossible to look up & focus @ close range. Plus I turned wrenches for a living for wayyyy too many years to enjoy it any longer.

I've never tried pork, however I always use venison so who am I to say?

Like $17-19 bucks (and that was the speedy option)

We never added all that stuff - salt, pepper, minced onions and ground meat - when cooked add a fair amount of beef broth & simmer covered for 10 or 15 minutes & then uncovered until meat was just moist. Dill pickles & mustard only. I think I'll make them tonight, I'm hungry!

Bumped into this website & really hope I'm not getting scammed. Ordered a 20# box so we'll see...

Mom used to make those & they were the best ever! She wrapped them in wax paper to keep the meat & pickles from falling out. I still have her recipe & make them on occasion.

It's a Louisiana staple - freshly shed blue crab with lungs & mouth parts removed, battered & fried served on a hoagie roll. To DIE for!!