Where is everyone #5

I've been accused of a lot of things. Cannibal is a new one though. No, can't say that I have. I had a buffalo burger once. Not bad.
Don't look at me like that, it's not like we were neighbors or anything. So what if we both went to the same high school ?
It's not that big a deal really. I barely knew them. It's not like they signed my yearbook or anything.

By the way, if I ever ask for a recommendation in writing from any of y'all, ya might wanna keep that buffalo in mind.

 

I'm really, REALLY jealous of you @OLDSKOOLERnWV, lol, I'm about done with winter already for this year. In Ashern, MB for the night. Delayed by the unload this morning, delayed by thy repair on the trailer, I got picked up and shut her down early.

Snow covered roads, every vehicle that passes in the opposite direction makes it impossible to see for 5-10 seconds... I'm not pushing for 4 hours to Brandon just to sit and wait for the paperwork to clear tomorrow morning. I'd rather be driving. And get a good night sleep tonight.

 

See above post. Vindictive is something I've been accused of on a regular basis.

Can't really deny that one.
That is all.

 

A lunatic young greek here in town shoehorned a 3208 into his 58 Olds it included front coil springs, hubs and spindles out of a Chevy 1 ton.
He had to lift the body 8" to make room for the 5 speed Spicer, and put the rear end out of the 1ton with single wheels.
the thing looked like he had dropped the body onto a 4X4 truck frame.
That was in about 1972.

 

Those are neat. I might change out the lights on my headache rack with those.

 

its Youngstown Ohio @stwik or Detroit Mi. IDK

 

Since I have an appointment at the State Department at 9 tomorrow morning I decided against a road trip to Austin for BBQ because I know I'd wind up staying down there for the night then having to fight traffic all the way into downtown Dallas in the morning. So I decided on center cut sirloin with a cream pan sauce and bacon wrapped asparagus. Sorry @stwik didn't get the "doneness" shot but I can assure you the chef cooked it to a near perfect rare!

And I've heard the spiel a few hundred times that it's sacrilegious to put sauce on steak but my sauce is made from the fond left over in the cast iron skillet so essentially I'm getting all that wonderful carmelized proteins and sugars back on my steak utilizing heavy cream to transport it there.