The Anvil Shed, The spot to shoot the breeze.

Those poor Canadians.
I'm 285 miles south of Niagra Falls and the smoke smell here is really bad.
Went outside and turned around, that kind of bad.
 
SteveFord said:
Those poor Canadians.
I'm 285 miles south of Niagra Falls and the smoke smell here is really bad.
Went outside and turned around, that kind of bad.
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Here in Indiana yesterday, we had a huge plume of carbon and other particulate from the fires float slowly over us. It was dark most of the morning and the air quality was beyond poor (obviously). I stayed inside until the late afternoon.
 
For the first time ever (as far as I know) the town sent out a Code Red Alert about the air quality.
The tortoises stay inside today, just like me.
This whole house smells like a camp fire.
 
I enjoyed watching this video of the making of Ruger/Marlin 1895 lever-action rifles. Actually I enjoy all made in the USA factory videos, just like the ones Buck has made in the past. I currently own both a Marlin 1895 SBL and Trapper in 45-70. Both are quality made guns that I enjoy shooting. I have a suppressor, that is still in ATF jail, that I am just waiting to slap on these rifles.

 
Tecate said:
I enjoyed watching this video of the making of Ruger/Marlin 1895 lever-action rifles. Actually I enjoy all made in the USA factory videos, just like the ones Buck has made in the past. I currently own both a Marlin 1895 SBL and Trapper in 45-70. Both are quality made guns that I enjoy shooting. I have a suppressor, that is still in ATF jail, that I am just waiting to slap on these rifles.

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I've seen people grousing about the prices on the new 1895s. Are they worth it?
 
jbmonkey jbmonkey :

My dad was really good at picking the best pineapples at the grocery store here in Indiana. When he'd find a really good one, it was so sweet it was like candy. I like to imagine that if you pick it from your back yard when it's ready, it will almost always be like that. Kind of like how homegrown tomatoes are so much better than what you get at the store.
 
rhino said:
jbmonkey jbmonkey :

My dad was really good at picking the best pineapples at the grocery store here in Indiana. When he'd find a really good one, it was so sweet it was like candy. I like to imagine that if you pick it from your back yard when it's ready, it will almost always be like that. Kind of like how homegrown tomatoes are so much better than what you get at the store.
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yes Sir. exactly like that. you got it.
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I cut it up a certain way. not the most efficient system but it's how I do it. I eat the core first myself.
 
jbmonkey said:
yes Sir. exactly like that. you got it.
View attachment 2234572

I cut it up a certain way. not the most efficient system but it's how I do it. I eat the core first myself.
Click to expand...

iu
 
What do you know about grass (please no comments that may make people uppity 😀)? I know I have a couple fox that travel through my yard. Are these urine spots? What's with the mildew? Is it something else? Grass seed was planted in the fall and spring after septic install. Grass is natural. No pesticides or fertilizer or weed killer due to keeping bees on property. We've had a dark and wet spring followed by a hot wet beggin8ng of summer... that's about all the relevant info I can think of.


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After a few years of hemming and hawing, we finally picked up a Blackstone flat top griddle. Pretty basic 28” 2-burner model, because I don’t need the alpha version of anything. It’s just the wife and me, occasionally the kids and their significant others pop in, and 28” is perfectly adequate for that. I figured I’d like cooking on it, because it just seemed more versatile than a traditional grill (which I had previously owned and gave away for non-use). We teetered on whether or not to get a flat top for the longest time, mostly because of past experience with the gas grill, but partly from just not knowing what to expect from a flat top as far as care and use.

Well, turns out all those worries were all unfounded. I started loving this thing from the moment I fired it up to start seasoning the cooking surface. It’s solid, well engineered, and well put together, designed Fiori easy assembly. Seasoning was a breeze. And cooking on it is just a blast. Easy to control, easy to clean up afterwards. It’s really the opposite of everything I didn’t like about the old grill. Tonight’s offering - chicken fajitas. Next up after these are gone, sausage and peppers. And on the weekend, probably a full griddle breakfast, and then … gourmet burgers!!! My wife might finally let me retire so I can cook for her every day. 😛

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