I see you came back for the last word as predicted. Couldn’t “leave the thread alone” without taking a parting shot.
“BS her and all the other women players cause?”
Careful, your misogyny is peeking through that thin veil again.
To echo a couple things here - the Newage Cabinets are awesome. Costco runs deals in them all the time and I did my large garage in all steel Newage for less than pressed wood cabinets at Menards.
I did outlets in the ceiling and put up ceiling mounted reel/retractable extension cords. So...
Just so we are all clear here, you are so outraged over a post about sports in the Sports Fans section that you think it’s worth your time and energy to post a response? Then double down and lecture “buzz and others” for worrying “about such nonsense?” Hard to get much more nonsensical than...
I am with Addicting on this one. 26rd in a day out of a 300WM from a bench is a lot.
I’m a bigger guy who grew up on slug guns and 3.5in goose and turkey loads yet the 300WM wears me out from a bench.
However, worse than fighting the recoil, is fighting the heat. My barrel gets hot easy...
I went there and toured the plant when I was 15 with my grandpa. We flew out to Portland from Indiana to visit my cousin who moved out there. It was both my and Pappy’s first time on a plane.
He raised cattle and was fascinated at the idea of visiting the Tillamook Factory. He loved the ice...
I mean wow. I have never been interested in fruit in ice cream - until now. Makes me sad to think I missed my first 42 years not knowing this was out there.
I’ve been playing around and if I can find pure pork fat trim, I go 80/20. Otherwise I buy pork belly and can get by with 70/30.
Using the higher fat than pork shoulder lets me use a higher percentage of wild game but still get the fat content I need.
We traveled for Thanksgiving and Christmas this year so I hadn’t cooked a big meal for awhile and decided to go all out for New Year’s Day.
Main event - corned elk sirloin roast. Basically Hank Shaw’s recipe. Can’t recommend it enough.
Every corned meat deserves a good mustard so I made some...