Culvercreek hunt club

So if the virus can pass the though what protection is there? Standing is a super market within 3 feet. Both people have masks on. On is infected and sneezes. The mask protects the other person? What is the visit size and why is the mask fabric size. Many folks are basically wearing tshirt material

Simple math

Nope. Never claimed to be. I do know math though and when you look at the weave on the fabric of these masks and the size of the virus you tell me. The article you said said they work in conjunction with social distancing.

So at what point is it "close"? How far do you let the snow ball roll down the hill before it is too large and too fast to stop? Did it happen over night in Romania? For the record I am wearing a mask even though I know it is useless.

Otter?

I keep hearing so many touting to just hang on and there will be a vaccine. They give me a really weird look when I remind them that there are normally between 30,000 and 60,000 deaths from influenza and in 2018 that hit 80,000 (according to the CDC). And that all took place with a vaccine available. I think the reality is that we are all going to get this.

Well the Greater Rochester branch had one winner but unfortunately not on here. The 609 was in our series to sell.

Buckfart hunting lodge

You will be notified. But where is the fun in that?

Just bookmark this link. Mike will be posting each morning. http://www.nyqdma.org/july-2020-draw-results.html

There is nothing to "go back in". you own that 3 digit number every day the month of July. if it came in 5 times you would win 5 guns.

People tend to purchase ticket to raffles easier when there is a fixed number of tickets too.

it is

regular round up should not effect long term like that. You may see it if you have a mix that is extended control for things like crabgrass.

Congrats Eddie. That is amazing in this day and age.

The FFL will hold for that period. if you hit twice (or more...lol) just let me know and I'll make sure it happens.

I just got a sheet pizza from Salvatore's and they had them. If I am with anyone that doesn't like them I usually get them on the side so the whole piazza doesn't taste like them. I add them on the pieces I eat

I'm thinking it would be nice to have at a party or tailgating.

First draw is tomorrow. Good luck everyone!!

Some stores near me still have it and others are out. I enjoy a few in the hot weather. nice refreshing grapefruit taste.

I LOVE them. She doesn't...lol

The suggestion is to have an infrared thermometer to check the stone temp. The dome has an thermometer that give the "air" temp inside the until. The stone really evens out any hot spots and you really don't have to cook just over the burners. I didn't notice an hot spots. It seemed to cook very evenly. you could have cook pizzas back to back to back and not noticed a difference. the stone seasons and gets a little brown becasue to the flour "burning". If you wanted a smokey flavor I would place chips in a metal container and place on the stone. I wouldn't place directly on the stone. The flavor was wonderful the dome is just sheet metal but held heat well. the back is solid and the top does not open. you can take apart with screws if you want but the stone comes out with 4 screws but they suggest just wiping with hot water once the stone cools totally.

G-Man is spot on.

Well I won a 14" 2 burner camp chef stove last year. I just picked up an artisan pizza oven for it. My daughter and I took it our on it's maiden voyage last night. We've had wood fired pizza at places like Blaze and Fire Side. SO my daughter got the pencil and paper out and listed the toppings of what she wanted to try. We made the pizzas about 6-8" so we could have multiples and try a bunch of toppings. Let me see if I can remember what we did. Don't stick your noses up, they were all outstanding. We had--- Fig jelly, caramelized onions, hot Italian sausage, goat cheese brie. (the pizza on the cutting board) Margherita sauce, roasted red peppers, sliced roma tomatoes, fresh basil and local made thick cut bacon with fresh mozzarella cheese Margherita sauce, fresh mozzarella, roasted garlic, hot Italian sausage, mushrooms and dill pickles Alfredo sauce, caramelized onions, fresh garlic scapes, local bacon and roasted red peppers, fresh mozzarella Chunky peanut butter, black/blue- berry preserve with cranberry goat cheese. (this was outstanding) The dough recipe was very easy. 4 cups all purpose flour, 2.5 cups of bread flour, 1.5 table spoons of dry active yeast and same amount of salt, 3 cups of warm water. mix and let raise for 1/2 hour until the size doubles. Oven and stone temp 600 degrees --- about 10 minutes to cook.