Fresh cheese curds are great, although I think they’re even better fried.
It’s been a while since I’ve made pimento cheese; I’ll have to remedy that soon. Homemade pimento cheese on Ritz crackers with a glass of sweet tea is just about the perfect afternoon snack in my opinion.
Nice personalized pocket slip, Jack! (That #77 BF knife ain’t too shabby, either!)
Is that a kitchen knife or a small machete?
Sorry to hear you missed out on that Rendezvous TC, Ron.
Good looking knives, Randy. How do you like that #66. That's a pattern I've passed on so far, but have been curious about.
Nice smooth white bone #78 you've got there. Did you do the EO notch yourself? It fits the knife well.
Great jigging on both of those, and the tip bolsters are fantastic!
Beautiful acrylic on that one, Paul! Your friend from NZ must be quite a guy!
Jack, I remember you mentioning the West Indian Carnival last summer. I believe it was around the time that we were visiting my brother in Bath.
Man, those look delicious! It's been a while since I've had one, but I have to agree with SVTFreak -- when they're hot, Krispy Kreme donuts are about as good as a donut gets. (Sadly, there are no Krispy Kremes in Minnesota. Heck, it seems like there are hardly any donut shops around here at all. I wonder if Minnesotans just aren't that into donuts? It's a bummer.

)
That's a nice quartet of Case knives, GT.
I've been carrying this Tidioute #72 Lockback for a few days. I love how smoothly/easily it opens and closes, and the lockup is solid, but after a couple sharpenings the blade still touches the backspring a bit if I let it close on its own. For now, rather than sharpening away more metal, I just stuck a piece of leather (the same as I used for the lanyard/fob) down in the blade well to keep the edge from hitting the spring. Works perfectly, and eventually, after a few sharpenings after use, I'm sure it will no longer be necessary.