Cunuckgaucho

Sad to say nothing up here publically to mark the occasion of Canada's role( Juno Beach and airborne on D-day). Unfortunately all that history shows us is that we'll forget history just to repeat it.

I wonder if they get doggy mouthwash afterwards?

Funny that's the advice I get from my lawyer... deny deny deny

Maybe he confused it with foreplay? Nice to see you here, hopefully things get sorted out for the Fall Shoot and we';ll see you again.

Paypal sent Seems Rsquard and I are in the same boat

Welcome from BC

Welcome from BC

That on a tee shirt or possible a sticker for the hardhat

Good cause and in the likely event I do win... well the pistol I can still bring in(my FFL guy is in Arizona) and I have some thought on the AR... if I win

I'll be hitting you up for some ticket end of month.

Haven't I been punished enough with the latest gun ban I'm dealing with?

You've heard of new math? well this is new scripture

Thanks...

If you're brave enough...

Can't forget You come across these guys?Canadian boys

Yeah what shepp said...

Girl got some pipes... Check out this remake of a classic... There are years of covers and you can see the kids as they come along.

Here she is 2 years prior... and these days...

Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in. Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container. Combine all the spices and sprinkle into the meat with a tablespoon. Sprinkle the vinegar on and rub everything in thoroughly. Cover the container and let your biltong cure for 12 hours in the fridge, turning and rubbing through the meat occasionally. Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice. Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. Do not point directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid. Drying times will vary with humidity, airflow and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it’s still ‘wet’ inside.

It will be my 'secret' ingredient when I share my biltong with my African friends

Can never go wrong cranking up Leo 10+ hrs into a long shift...