It's good to be back.
Post A Photo, A Real Photo
- Thread starter Sentry18
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We have 1 vote for Surprise Lilies.
1 vote for Mystery Lilies.
2 votes for Naked Ladies.
They are Lilies.
Jim
1 vote for Mystery Lilies.
2 votes for Naked Ladies.
They are Lilies.
Jim
We had a big bull
In Yellowstone, a big bull walked past my truck within a foot of the front bumper. We were stopped at the time. His back was above the hood of my lifted 4 wheel drive F250. He was worked up because a smaller bull had been harassing a cow and he had run the smaller guy off. He was slinging his head and blowing. I could just imagine trying to explain to my insurance guy how my truck was damaged by a Bison.
It's all the same flower.
Just depends what part of the country you in, as to what you call them.
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We have had to stop and wait for the herd to cross the only road through the park. They are huge.
I need some more of this. Haven't had any in 2 years.
I'm ready.
Jim
I'm ready.
Jim
I love this time of year! Muscadines and Scuppernongs get ripe. It's a weird year for muscadines. I have a couple dozen vines growing wild here on the farm. A few of them had fruit most didn't. Sort of funny. A vine partially overhangs my chicken pen. Every morning before letting them out of the coop I'd pick up a couple handfuls that fell on the ground. I'd leave plenty for the chickens who also love them...
My Concord grapes are getting close. But muscadines are a ways to go yet
And they know how to use both thank you very much.
I made this knife over the last few days just for something to do.
Nice work. Walnut slabs? Love the sheath
Cherry wood.
Sweet. Cherry is awesome to work with. But easy to burn if power sanding. I made a couple small projects with Cherry.
Jim
Don't forget the slice of sweet onion.
And a big ole mater slice
Dill pickle too.
Big ole glass of tea would hit the spot too.
Big ole glass of tea would hit the spot too.
Is balony the go to sammich of everybody.
It's always my backup sammich, when I just want a quick sammich.
Jim
It's always my backup sammich, when I just want a quick sammich.
Jim
Yep
Or peanut butter, onion, tomato sandwich.
I occasionally , throw it in a skillet with a little bacon grease fry it up so the edges get as little burn on it.
Throw that between light bread ...ummuuumm.
Jim
Throw that between light bread ...ummuuumm.
Jim
I was looking in the fridge for something to eat today and found an unopened pack of bologna. It expired 2 months ago. My wife and her system of a pile for everything and everything in a pile. I guess I need to buy more tomorrow. She said she had forgotten she had it.
My go-to sandwich is peanut butter.
Peanut butter and jelly is my backup to balony.
Takes too much time for me.
Jim
Takes too much time for me.
Jim
Jim
Baloney sandwich, not for me. I've eaten them, don't hate them, but wouldn't choose to eat one on purpose. Sorry baloney lovers.
My GoTo sandwich is Angus roast beef, Havarti cheese, horseradish sauce ... on toasted potato bread. Lettuce and tomato optional, but preferred.
If I have time to "cook", it's something the wife and I call "Virgin Island Sandwiches". Because that's the first place we had one, at some little restaurant in the tight middle section of Charlotte Amalie. I think the place was called "Le Escargot", but I can't remember for sure (this was back in 1982 on our honeymoon). Start off with a piece of lightly toasted sourdough bread, top with thick sliced smoked ham (1/16" to 1/8" thick), then sliced tomato, then some sliced mozzarella cheese. Fresh coarse ground salt and pepper on top. Bake at 350 for 15 to 20 minutes until cheese just barely starts to show brown spots, then broil for a minute or two or three to take the cheese to your perfect ideal browness/bubbliness. It's a knife and fork open-faced hot sandwich.
[edit] Wow, I *almost* found a picture of that restaurant. It was down this alley IIRC, but the wife didn't get it's sign when she snapped this picture. [edit]
My GoTo sandwich is Angus roast beef, Havarti cheese, horseradish sauce ... on toasted potato bread. Lettuce and tomato optional, but preferred.
If I have time to "cook", it's something the wife and I call "Virgin Island Sandwiches". Because that's the first place we had one, at some little restaurant in the tight middle section of Charlotte Amalie. I think the place was called "Le Escargot", but I can't remember for sure (this was back in 1982 on our honeymoon). Start off with a piece of lightly toasted sourdough bread, top with thick sliced smoked ham (1/16" to 1/8" thick), then sliced tomato, then some sliced mozzarella cheese. Fresh coarse ground salt and pepper on top. Bake at 350 for 15 to 20 minutes until cheese just barely starts to show brown spots, then broil for a minute or two or three to take the cheese to your perfect ideal browness/bubbliness. It's a knife and fork open-faced hot sandwich.
[edit] Wow, I *almost* found a picture of that restaurant. It was down this alley IIRC, but the wife didn't get it's sign when she snapped this picture. [edit]
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Here is one of my favorite photos that I have taken. Gray Fox
I don't put jelly on my peanut butter sandwiches.
I worked with a guy from London. He came to work one day all upset. He said you will never believe what my wife fed our daughter. A peanut and jelly sandwich. He was in total shock. I explained that children in America live on PB&J sandwiches.
He was even more shocked when he found out his wife was sleeping with his best friend, but that's not germane to the PB&J story.
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Well then hope you own a ranch because times may about to get interesting.
My go to is p-nut butter mayo or jelly.
