shepp

Oh shiny!

Hahaha! I’m not far from Great Lakes, I’ll be down that way next month, I don’t mess around with the woman down that way tho 😬😬

This one was good too, former A10 pilot

I’m really liking Sean Ryan’s interviews of vets this goes thru Kris Peronto, his career and Benghazi https://youtu.be/rmsDplVPX6Y?si=e_hLH_FxXZN6P5-g

That’s the “farm truck” from Street outlaws

Of course he does! The sea kind or the tiny comb kind?

Today was our coldest this week, it’s warmer now than when I started my work van at 7:15, it’s actually suppose to trend warmer all night, which is welcome!

https://www.recoilweb.com/shot-show-2025-day-2-roundup-187201.html

Hell yea! Looks great!

Damn they put one on a mini gun!! https://www.instagram.com/reel/DFEqvUVJ7ge/?igsh=MWI3Y2RwMGswNXJzaQ==

My cousins cats sleep next to and under their stove! They’re crazy lol. I drove home today lots of people in the country had their stoves stoked! If there’s one thing I love about fridged weather is the smell of a fire in the crisp cold air

Yea it’s like SEMA

The river was frozen all across as far down as I could see on my way to work, it only does when it’s this cold

Might be time to find me long undies….

Another push of arctic air, as long as the wind stays down it’s not terrible, but we really need some precipitation, we’ve had very little snow this winter, like less than 8-10”

Starting to see some cool stuff pre shot show, Dillion just dropped this teaser for suppressed .50 cal https://www.instagram.com/reel/DFBJFVGScsa/?igsh=MXE3NTJtZ3l0d2UzeQ==

If she’s cute I hope she lets my meat in her pie

I’d never had rutabaga before making the mince and tatties last year, I liked them, but I dice them pretty small too. There’s some of pre made ones down here too I like them, but fresh is always better! I’m pretty sure churches is where they originated in the UP. This recipe came from my favorite outdoor chef Hank Shaw, all his recipes are wrote for wild game, but he writes his recipes so one could sub meat or other ingredients. He cooks a lot of ethic foods but Hispanic food is bit with him I need to try his empanadas soon Hostess hand pie with meat

AI is like Pepperidge Farm, it don’t forget

Pasties (pah-stee) not pronounced like the nipple covers, Originated in Cornwall and Finland but were made popular here in the UP of Michigan by miners, they would but them hot and fresh in the morning wrapped in foil and take them into the mine with them for lunch. Traditionally they’re a ground or meat with carrot, rutabaga and potato stuffing into a light dough. Sunday I made a Scottish dish called mince and tatties which is ground meat, carrots, rutabaga and onion stewed with dark beer and beef broth served on mashed potatoes. In the recipe the chef mentioned using the left overs as pasty filling. I’ve never made my own honestly I’m not a great baker but the dough was simple and they turned out amazing. @Siscoi feel like you’ve had a few in your day

What’s the difference between a pick pocket and a peeping?? one snatch’s watches the other watches snatch’s

I saw that it was cold down there my aunt was at the dog park this morning it was 38 in the city 😳. do they know what ice scrapers are down there? Don’t use your drivers license or credit card! Lol

Man you sure got a bee in your bonnet…… that’s not even cold for Wisconsin in January, but it’s cold enough! Then the wind on top of it..

They have an adaptor for .22 blanks, but some day you might need bird shot 😬😬