Timmah!

Came back across this piece I found about 5 years ago...wonder what it's going for...gonna have to do some interweb perusal. It's a shattered die Dime.

Guns are great; good for recreational shooting, for harvesting tasty meat, defending one's person and loved ones if necessary; and for keeping would-be tyrants in check. I like an armed populace; haven't heard of a sustained mass shooting at a place known for allowing open carry (Walmart, my local gas station for instance); it would be put to a stop quickly. They shouldn't be cause for concern any more than a screwdriver or cordless drill, given proper context.

Pics or it didn't happen!...& none of this store-bought shenanigans.

Nerd!

If you smoke herb, you learn to plan ahead to maximize your overall experiential enjoyment.

They are caramels. Very tasty, too. Gonna hand some out to the neighbors.

Took ~2 hours, but they turned out nicely.

I have several firearms; my favorite is still my old Marlin .22lr; 2nd would be my Marlin 30-30 lever action shooting 170 grain rounds; they both reach out and get the job done with nice accuracy. What's fun, if you're into target shooting/plinking, is when you get so comfortable with a gun that you develop a strong sense of trajectory. Bagged my share of deer with that brush gun, can't believe I've had it for 25 years.

Happy Birthday!

@Jeroen v.2 It's for shooting campers when your main runs out. Seriously, you grow up around guns, you don't give someone open carrying a second look; they're the last person you need to worry about shooting you. I remember getting a kids squirrel rifle when I was 7 & learning the basic rules with it : A gun is always loaded ( treat it as if it were), Don't point it at anything you don't intend to shoot, make sure you have a safe backdrop if plinking.

lol..that Sig weighs barely over 1lb. not too heavy or big. You got the clips with the pinkie extension?

Happy Birthday!

Lol, I'm starting to get chubby; 6' & 227 lbs. My temps are in Farenheit instead of Celcius, being in the U.S. The low & slow method is definitely to my liking! I also bake them an additional 1/2 hour @ 350 F after I uncover them to allow the sauce to caramelize; 2 coats, each applied & allowed to do the Maillard thing for 15 minutes...interesting how that works over from my coffee roasting...in coffee, you have to maintain the ramp & temp. or the process ends before the amino acids are converted, resulting in a 'pooched' roast. Definitely getting bigger; this is what I'm looking like these days:

Happy Birthday!

Happy birthday.

https://www.allrecipes.com/ https://www.epicurious.com/

Cool story, bro.

Yep, you looking @ 6 of those for sure, for the foreseeable future...that's why he calls it a 'Unicorn'.

Brother, it's protein...gotta have your protein; if you want to cut back on anything for your health...it's NOT protein you need to be watching out for...it's those carbs, starches(carbs) & saturated fats. To make the ribs 'healthy', you cook them low & slow @~250F for about 4 hours, wrapped in foil to break down the collagen & render most of those fats...then crank up the heat to 350 for about 1/2 hour with the foil off to caramelize your sauce of choice & render most of the remaining fats. Also, fiber helps absorb cholesterol from your system...so eat some oatmeal for a snack or something to hold you over while those ribs are cookin'! Can't stop the bbq!

Today will be wings or steak; tomorrow: steak or wings...the next...Pizza! If you want to see particular toppings...throw out some suggestions.

Seems sorta...too personal that close-up. =D Just wanted to test the macro setting on my Zi8.

Heynow!

Happy Birthday!