on a lighter note...

Some will be able to personally relate... :D

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Some will be able to personally relate... :D

View attachment 634749

I can definitely relate.

Changed their minds after several rifles were given showers, then lightly coated with break-free. Suddenly rifles didn't require being "spit shined" to pass inspection.
 
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........And it doesn't have to be steaks, it just has to be cooked on the grill or left unattended on the counter or table where I can get it. Said a dog we had in Maryland as kids.

And this was when phones were tethered to a cord.

Our dog would sneak up to the grill, patiently, wait, and watch until nobody was watching or paying him much attention and simply disappear. When it was time to check the meat, a hamburger, hot dog, pork chop, a piece of chicken or steak would be missing. At first it was assumed the count was wrong before going on the grill, then a fuss about someone taking meat off the grill before fully cooked. No one was sure how many pieces of meat he took before mom caught him. After that the lid stayed down on the grill until it was time to flip/turn the food and a guard was posted.

LOL...As kids, being kids, he was our food tester. If the dog isn't going to eat it, us kids weren't going to eat it.
 
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swashington wrote on Hyde's profile.
Hey Steve, This is Steve Washington we met at KMG last year. I am interested in your Winchester. Would love to speak with you about it. I work third shift and I cannot take a phone with me to work. Let me know a good time to call during one of your mornings. My phone is 239 565-8988. Live in Florida so I have to account for the time difference.
Look forward to hearing from you.
Ray B wrote on woodsman1991's profile.
Hi @woodsman1991 -
I'm Ray Boone
217 Scholze Street
Leavenworth, WA
98826-1335
(509)548-4206
RaynJoan50@Hotmail.com

Reply with name/address and I'll get a check into tomorrow's mail.
Boela wrote on Slider's profile.
Good day, Slider.

Do you by any chance have any 500NE brass left that you are willing to part ways with?

Best regards,
Boela Bekker.
 
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