I'm down to half of this quart....might have to check the Walmart ones out.They got pickled quail eggs at Walmart today 3rd shelf from top picked aisle
I'm down to half of this quart....might have to check the Walmart ones out.They got pickled quail eggs at Walmart today 3rd shelf from top picked aisle
I'm picturing a mushroom cloud forming over the island in the near futureI'm down to half of this quart....might have to check the Walmart ones out.
View attachment 178435
I'm picturing a mushroom cloud forming over the island in the near future
I'm thinking a slow moving green fog that eventually covers the island.I'm picturing a mushroom cloud forming over the island in the near future
I wouldn't trade all these for one of those eggs.I'm down to half of this quart....might have to check the Walmart ones out.
View attachment 178435
yeah...we make a little bit of that every year.....
I'm jealous, I miss those days as a kid butchering on the farm in Walkersville.yeah...we make a little bit of that every year.....
The spicey pickled quail eggs though!.. Just one is enough to make the strongest woman swoon...
View attachment 178441
That's how much scrapple we end up with after processing 5 hogs. About 600 pounds of sausage too, because we include the hams. I used to cure my hams (back when we'd do 10 hogs at a time) but found a place in Tenn that salt cures them same as I did and i just buy a couple from them every year.I'm jealous, I miss those days as a kid butchering on the farm in Walkersville.
When my family had the dairy farm we would butcher about 7-8 large hogs each year for personal use. A few of my great uncles would cure the hams in house. As a kid I never worked so hard for a tub of sausage and a few lbs of scrapple to take home with me after that.That's how much scrapple we end up with after processing 5 hogs. About 600 pounds of sausage too, because we include the hams. I used to cure my hams (back when we'd do 10 hogs at a time) but found a place in Tenn that salt cures them same as I did and i just buy a couple from them every year.
Your methane emissions will do that.yeah...we make a little bit of that every year.....
The spicey pickled quail eggs though!.. Just one is enough to make the strongest woman swoon...
View attachment 178441
It will take your mind off that 3 hp Tecumseh kicking your ass's.This tread sure has meandered hither and yon a bit....
Nice! Wayyy back in the day (mid 1970s) I had a Triumph 750 that had been crudely "chopped" with some homemade fork extensions. Handled like poo but I looked cool....LOL.It will take your mind off that 3 hp Tecumseh kicking your ass's.
Oh I dragged home a 1968 Triumph 650 Tiger that was chopped in the 80's last month. It was in a garage the last 25 yrs of so.
No battery, zenier, rectifier, capacitor, twin points and coils.
So simple, but I kept catching myself looking at the wiring diagrams again and again. LOLOL
I got it running.
View attachment 178443
Hafta make the most of the gifts you've been given.Your methane emissions will do that.
Going to keep the rest of us in the dark so you can have them all?... found a place in Tenn that salt cures them same as I did and i just buy a couple from them every year.
https://cliftyfarm.com/contact-us/Going to keep the rest of us in the dark so you can have them all?
P.S. I've nothing to offer on the tiller.
It starts and runs darn good once I got the old flushed out and the rings and valves lubed and loose. It's gonna be kept low buck and as vintage as I can keep it.Nice! Wayyy back in the day (mid 1970s) I had a Triumph 750 that had been crudely "chopped" with some homemade fork extensions. Handled like poo but I looked cool....LOL.
I read that as double "t".