Moho81

perfect i will be able to make even less sense of it all.

What time are you teeing off so I know when to start paying attention to 250 yard drives.

100% organic free range venison fillet grilled medium rare topped with a strawberry sauce. Served with peas and French fries. Sent from my iPhone using Tapatalk

I think GPS has been ok for a few years now. But yes they are now legal to use. Takes some of the game away but honestly how many of us can take off 2-3 yards accurately on a club anyways. I always use to judge yardage in ten then 5 yard incriminates. Now I just look at the gps real quick instead. Sent from my iPhone using Tapatalk

Well that’s disappointing Sent from my iPhone using Tapatalk

Are you allowed to state the course you are playing? Send a PM? I’m curious what my course handicap would be Sent from my iPhone using Tapatalk

Typical high handicapped golfer

With all that game he talks you have to GIVE HIM 6!

So let me start off by saying I know absolutely nothing about trapping but if I read that right you power washed the traps clean then left them out over night to rust? What the reasons/thought process behind that? Sent from my iPhone using Tapatalk

I was being a bit sarcastic The powers that be want to have it both ways and be right. Sent from my iPhone using Tapatalk

They will ripen. Tomatoes always seem to take forever to ripen and the next thing you know you are picking tomatoes every single day until the fall.

Your killing it on this vegetable garden thing! well done We haven't harvested anything besides some basil. We have tons of tomatoes growing but they are not even close to being ready yet. If I remember I'll take a picture when I get home.

I agree Mowin if you show up at a hospital with a few signs of Covid you should be admitted to the hospital and tested immediately and not discharged until the results are in. This is after all a highly communicable virus.

Sounds Interesting. I have done Italian sausage with pepper jack cheese before but never the pineapple. I buy an Italian sausage seasoning package from Pixley's in Akron. its good for about 25 pounds. I do half venison and half pork butt with 2 pounds of Hi-Temp pepper jack cheese that can be bought at "The Sausage Maker" on Clinton street in Buffalo. You can also get the casing from their as well. Mix all the ground and cheese together and run it through the grinder one more time then stuff it in the casing. With adding the Pineapple i'm not sure that would want to go through the grinder because it might make the pieces to small and lose the flavor of it. As a test run I would just cube the Pineapple real small and mix it in just before stuffing the sausage. If you try it let me know how it turns out.

Happy Birthday! Sent from my iPhone using Tapatalk