MyE28.com

Who besides Kyle noticed that?

davintosh wrote:Who besides Kyle noticed that?

SCHNOZ's ol' gurl ... no recognition needed

Kyle in NO wrote:

I would have NEVER noticed, but since you mentioned it...

Looks like a Levin to me. With some kinda retardo stretch.

Wow... she can really spread that thing wide open.

Sweet baby Obama.

L_N_Love wrote:Wow... she can really spread that thing wide open.

Sweet baby Obama.

Yeah, she sure can. I'd be wondering about the grease stains during judging.

Looks like a failed wheel bearing, or maybe a failed ball joint.

ChefShawn wrote:

MMMMMhhhhhhmmmmmmm

OH HELL YES! HIT IT WHILE IT'S WARM

For the Musicians Here...

w0014170 wrote:

ChefShawn wrote:

MMMMMhhhhhhmmmmmmm

OH HELL YES! HIT IT WHILE IT'S WARM

I hope that E28 doesn't throw a ROD.

It was a good weekend.

Friday afternoon...



Friday evening...



Saturday morning...



Saturday afternoon....

1st 5er wrote:It was a good weekend.

Friday afternoon...



Friday evening...



Saturday morning...



Saturday afternoon....

Damn, that's pretty good!!!

Caught 2 bass,
shot a hog, and smacked another hog with a backhoe.....
that could be a new olympic triathlon event!!!

Good job!

BDK wrote: Damn, that's pretty good!!!

Caught 2 bass,
shot a hog, and smacked another hog with a backhoe.....
that could be a new olympic triathlon event!!!

Good job!

Same hog, shot Friday evening and then hauled out to the field for dressing Saturday morning in the bucket.
Different bass though.

Damn. Did you have to go and humiliate the poor gal here too?

(Thanks for the new wallpaper photo)!

mmmmm. Bacon.

Here's what may be the most random, and weird, thing you'll see today; hot chicks punching each other out, just for kicks.

http://www.break.com/index/girls-punch- ... un-2383429

Aggressive stance, just needs stretched tires and a bit more camber

I must say that the chicken and gnocchi served tonight may keep my interests keen.

If the court approves, say "aye"

I am starting to suspect that my vintner du jour, Carlo Rossi , Is pulling his reds out of the same tank cars. I'm on my 3rd flavor, burgundy. I swear, it tastes just like the previous two. Cabernet Sauvignon and merlot . The subject deserves more research however.
Hey Sherman, so what do you do to the pig? Make sausage?

a wrote:I am starting to suspect that my vintner du jour, Carlo Rossi , Is pulling his reds out of the same tank cars. I'm on my 3rd flavor, burgundy. I swear, it tastes just like the previous two. Cabernet Sauvignon and merlot . The subject deserves more research however.

Andy we need to get some west coast in you. Better wine and a rust free eta. Of course the interior will be shot as well as the paint, but rust free regardless.

Saw this on another forum and thought of you guys.

Right pinkie toe really hurting lately. That would be this same one that was ripped from my foot the summer of '77 while riding my skateboard without shoes. Well, . . .not completely ripped off, there were some strands of meat still.
Mom swooned and dad called me a dumbass multiple times while holding my foot above my head and driving on the way to the emergency room. I'm pretty sure he even lit a cigarrette on the way somehow.

Skateboards - I almost made them respectable.

Looking into a 61 ft Chris Craft to live on, tired of the $2000 a month apt cost

Mike, it may happen , but I hafta get the exterior of the house tuned up and detailed Just like a supereta, it takes time.. That is gonna be my priority for '13. . Right now , I am dealing with a wet front door sill. That is loaded with wood damage from rising damp and bugs. Bugs chewing on a red oak 6x6 soaked in green Cuprinol. Not enough damage to warrant replacing it. Bad has been cut out, wood preservative and tar located. structural stuff and and a dutchman/crutch has been been fabricated from a piece of PT 2X12 piece of car lift dunnage. my repair includes draining the front step to prevent the condition in the first place Also panning the door sill with flashing. The stinker is that I used the front door today , more than in the previous decade. It is decorative in the new floor plan.

My next E28 is gonna have a 5 spd That is gonna be a priority for '14. I would have to take at least 12 days . to do it . I have kin and very old friends in the greater Bay area to visit . And I dont want to drive more than 12 hrs at a stretch on the ride home. And 70 ~ish is about tops An I 80 cruise to reprise our trek west and east that we did in a '66 bug in 1976. Marina isnt dumb enough to under take such an adventure, Maybe I can induce Jeffrey and Sandy to trek eastward with me. Or my cousin Jack. Or you , Mike . Tag teaming, we could go longer

a wrote: Hey Sherman, so what do you do to the pig? Make sausage?

Funny you should ask...

Since last Saturday the cut pieces, didn't get all that part photographed,
but it was done immediately after field dressing,
have been on ice in a huge ice chest out back, with the drain open.

In a few minutes, notice the current time, I'm headed out back to fire up the smoker.
Once I get the temp stabilized at about 200°, I'll throw the pieces mentioned below on, uncovered, for about two hours to get all smokey flavored,
then they'll get wrapped in foil and get turned every so often until about noon tomorrow.
Then they'll be pulled out and wrapped in a blanket and laid aside until about 2:00 PM
when a few friends and my wife and I will tear into it with whatever side dishes and beverages they choose to bring over.

Tomorrows fare will include the two shoulders, ribs, and a chunk of the backstrap.
The hams and remaining backstrap went into the freezer last night and will receive the same treatment, as above,
over the upcoming holidays as the family assembles to celebrate.

Yum Yum...

Isnt wild, ( feral) hog tough and gamy? Dunno never had any.

It's been an up and down experience, all night.
Headed back to bed for a few more hours of shut-eye.

a wrote:Isnt wild, ( feral) hog tough and gamy? Dunno never had any.

That has not been my experience when properly prepared, which takes time. I guess I know the right people.

1st 5er wrote:It's been an up and down experience, all night.
Headed back to bed for a few more hours of shut-eye.

a wrote:Isnt wild, ( feral) hog tough and gamy? Dunno never had any.

That has not been my experience when properly prepared, which takes time. I guess I know the right people.

I have had hog that was both. It really all depends on how it was prepared. So Sherman, what did you take the hog with?