Zem18

Time for a refreshment after the treadmill. Still has a soapy taste IMO but I'll take one for the team and choke it down.

Hint: Thats my favorite too. Saw the idea on Pinterest but only a picture, no measurements or anything. Got some pallet boards from work and laid it out and started cutting. Measured several times and it came out great I think. Thanks for your opinion Wooly.

I seem to have become obsessed with working on Euro mounts as it extends my season so to speak. I finished the skulls on my buddies 8/9pt from gun this year, my 7pt from gun this year, and my 7/8pt from bow last year. I wanted something different for the background plaques again this year so I tried a few things. Let me know which ones you like or don't like. My buddies 8/9 has been delivered to him already so no changing it. That is the first pic. The next ones are my bow and gun deer on different plaques facing different directions wood grain wise. I still need to sand, stain, poly and such but looking for opinions. I know it's what I like but curious to what others think. Sorry my finger is in the way in a few pics but you get the idea. The antlers are top heavy and they fall backwards but once hanging it is all good.

That almost looks healthy TF And there is a reason it is called Wurst. Reminds me of the Geico commercial with the raccoons. Here try this, it tastes like a mango chutney and burnt hair!!! No thanks, ill pass.

I saw some things on Pinterest about wood burning. I would love to try it sometime but sadly I am not an artist either. There was some cool videos on you tube where you print out the picture and trace it with pencil. Then flip it over and scribble over what you traced on to the wood and the picture transfers to the wood so you have an outline versus free hand. Good start and keep us posted on the progress.

Hot italian chix sausages and 5 cheese ravioli for dinner. May snap a pic, may not. Depends if I remember.

Helped my.neighbor move some appliances out of his kitchen and called my FIL to help with some plumbing. 4 beers later and 4 hours later I'm getting bitched at by the wife cuz I'm hammered but she is unawAre of my condition other than I spent 4 hours next door. Woohoo I'm feeling good. Cooking dinner buzzed. Should be just fine e.

Went out this morning. 3 of us and 2 dogs who are learning. I was impressed with the dogs. They got on 4 rabbits and I jumped one and missed. Only shot at 3 total between all of us and we ended up with one. Man was it chilly. Found a dead button buck that the coyote got after. My hands were freezing so no pics today.

Someone puked in their soup. Call em as I see em.

Great American brown ale. Highly recommend.

My BIL texted me and said meet at his house at 8am tomorrow. Forecast says 8 degrees at 8am, hmmm guess Ill be there ready to chase some bunnies. At least its some good exercise. Will report tomorrow how it went

I followed this thread last year and thought it was great so I planned to be a poster in this years when I put my camera on some carcasses around November 27th and then topped it off a few times after that throughout the season. I just pulled the camera today and I had almost 1400 pics. Mostly Crows, one Hawk, a few deer, a woodpecker, a fox, and a dog but some are pretty cool pics. I also realized I could have had many better shots of the Fox that hit it 6 different times but my camera was too high on the tree and not facing down enough. This is the first time Ive done this so live and learn. Next time I will have it lower for sure. Enjoy the pics.

Happy Birthday CF. Hope you enjoy your day!!!!

Salamidas State Fair Spiedie sauce is the name and it is fantastic. Throw some cubed venison in it for a few days and then grill them. Fantastic. I had some the other and posted on here. Kids love em too. They have other marinades as well. Here is a link to Salamidas. http://shop.spiedie.com Here is a link for Lupo's Spiedies marinades too. http://spiedies.com

What is beef on wick or weck? I know it is a WNY thing and I've seen it mentioned on here. Just curious. We have the Spiedie in our neck of the woods. Cubed and marinated pork, beef, lamb, or chicken grilled and eaten on Italian bread.

Biz was talking about a renewal fee and I was asking about a recertification fee so we were talking about different things I believe but Thanks for the info. Now to convince my Dad to just recertify.

Ahh the BIG Heart attack. I don't miss eating them anymore after they changed the special sauce.

I would hope so but it's Cuomo behind it so it wouldn't surprise me if it went elsewhere for his benefit.

Very true but Like I said, I'm not surprised. More curious as to what the fees collected will be used for. We will never know I'm sure.

Gizmo, did you get some sort of notification(mail, phone call, email) that you had to do this? If so whom did it come from? Just curious as my Dad turns 80 this year and said he didn't want to recertify ( he no longer owns any pistols) but I told him do it anyways.

I don't speak Italian BUT I believe the last line says "One John Travolta says your soppressata tastes like one of his gnarly shoe soles" Was I close? Do I win for guessing correctly?

Class act Cabin, and a great ending to a great beginning for Abi. Love reading stories like this.

Finishing up the Shiner Family Reunion pack from New Year's. This was good to my surprise.

Our friends I gave them to used the battery operated ones. Here is a picture.