Jamie Jackson

Congrats @pop pop! I am seriously considering purchasing the Compact model, the model with the more rearward plate/RDS placement. Taurus seems to have done this one right. I think it'd make an affordable understudy to my Glock 19. Been reading good reviews here and on a couple of other forums. Being able to dryfire is a plus! Thanks pop pop!

We only lost power for a few minutes. Just enough that several clocks needed resetting... minor inconvenience. I have several Siege Streamlights stationed all the house. I keep a propane canister camping stove in the garage. There will be coffee no matter what! And from living through countless Hurricanes in SW MS and N.O. I keep a little Honda gennie in the garage and have a window unit AC in my bedroom. I appreciate my creature comforts as I get older. Checked my little garden beds this morning and all looks good. Gonna be cutting some zucchini and yellow squash in a couple of days. Still waiting for my green tomatoes to ripen <sigh>.

I hate to hear that Greg. Damn. It was pretty nasty in West Knoxville too. The blew over my "patio" container plants (tomatoes). My raised beds were mostly spared as they are on the south side of my house and the strongest winds were out on the north. Hope you can recover, at least somewhat, from this.

Turnip greens are delicious in my South Mississippi born opinion! Love 'em. I'm only growing bush beans at present and with my limited garden size I don't have enough production at one time to can. Buy certainly enough to eat on regularly. I only have one 16 ft fence section (that I've grown pole beans on in the past), but that bed has my tomatoes and cukes growing at the present. Once the cukes finish (and I make some bread & butter pickles) I may well put in some Half white runners. I completely agree, home canned green beans are outstanding.

@gregintenn You always have a beautiful garden and I look forward to you posting about it. Just a little envious OK a lot! You've got some great eating headed your way! My little raised beds are several weeks behind where I think they should be LOL It's been nice actually having some spring weather, but we are way behind on rain. Thankfully we finally started getting a good soak. As my beds are raised beds, space is at a premium obviously, and I am in a constant "crop" rotational state. My cukes are just now flowering and my squash and zucchini has just started producing. I ate turnips and greens 5 days a week for 2 weeks (I am originally from the Deep South!) and managed to put some in the freezer. I used their allotted space to plant more green beans and they are coming up well. I still need to work in some okra somewhere... I sure am looking forward to that first tomato sandwich! Soon I hope.

Congrats! I've got a good bit of green Romas, Better Boy, and Best Boy but nothing ripe yet Hopefully in a couple of weeks. I am eating green beans, rutabagas, zucchini and yellow squash... but my favorite food from the garden is vine ripened tomatoes. A fresh tomato sandwich is a summer rite of passage.

2008? I thought I was bad about hanging on to stuff! LOL I agree @Sleep profit. Compost pile or cows..I'd toss on my compost pile myself. I've used the below resource linked for a long time as they update the info. USDA and extensions are also useful. FWIW I have recently used commercially canned vegetables that were just shy of 10 years old. These had the solid lid seal and not the pull top variety. Those vegetables tasted fine, but I used them in making French Market soup. I have definitely eaten C-Rats that were Vietnam era issue in the late 70's to early 80's with no ill effect. C-Rats never tasted good anyway... Here's a couple of links. Hope folks find them useful. https://extension.usu.edu/preserve-the-harvest/research/storing-canned-goods https://nchfp.uga.edu/publications/publications_usda.html#gsc.tab=0 https://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=pd_lpo_sccl_3/146-2724270-6897436?pd_rd_w=C1Qw4&content-id=amzn1.sym.116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_p=116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_r=EABT29TGH6E0FC5SFXYE&pd_rd_wg=kHBPi&pd_rd_r=8f680c65-8bb4-4b59-933d-c373bf3f1d82&pd_rd_i=0778801314&psc=1

peejman is spot on imho. I currently have jalapenos and kosher dill pickles from 2019 on my shelves and they are still fine. While I've eaten home canned foods that were greater than 5 years old (still had a solid seal) the texture seems to deteriorate over time. And sources such as Balls Blue Book and the USDA Complete Guide to Home Canning indicate nutrient value (i.e.vitamin content) also diminish over time. What is canned and the storage conditions play a role as well. I try and use up my home canned items, be it meat, canned fresh vegetables, or pressure canned older previously dried beans within 5 years. But they are stored in my climate controlled and light controlled basement pantry. One thing I do when I can, waterbath or pressure can, is to leave the jars on the counter overnight and then remove the rings and gently wash the jars with warm soap and water before dating and storing them. This is to remove any food particle matter at the sealed lid that might encourage bacterial growth and weaken the seal. That's the recommendation I've followed and it's served me well over the past 15+ years. YMMV I have some figs and chow chow that my MIL canned and she left the rings on, as she learned to do and early spoilage hasn't been an issue... ETA Drying or discoloration may occur on foods above the moisture level. As long as the seal is still solid this is primarily cosmetic... just looks bad, but it should still be OK to eat or cook with as it's sealed environment is sterile. Or just spoon it out and toss it

I too use Spotify through my phone and Roku on my TV (background music).

Thoughts, Prayers, appreciation, and respect for all that have served and the many that have been impacted by the loss of our service members, especially the family members of those that gave the Ultimate sacrifice or had their lives changed forever. From what I read only around 7-8% currently living have served. So many have no concept of what that (service) means. Despite the difficulties currently in our Nation we are Blessed beyond comparison thanks to the sacrifices of these few and their families. I am honored to have served so long ago. I experienced nothing compared to the young men and women of the GWOT era. God Bless them all. Please remember them.

Praying for you all. God is Great!

Thank you @gxserjoe! Great guy. Very accommodating and knowledgeable gentleman. Excellent revolvers! They will see some use and soon A genuine pleasure to meet you Sir. Thank you and Thanks TGO!

Pm sent. Thank you.

Weekly bump. Still looking for .38 spl and 9mm LCR's

Thanks @redneck251998. I did see this on search, but as it's 50 miles from my side of town thought I'd best ask. Might me worth a trip some day.

My google-fu is weak. Where is H&H? TIA

Bump back up. Still looking for an LCR in .38 spl, but also would like to pick up a 9mm LCR...so I'm interested in both. Knoxville/East TN please. Thanks

Bump Still looking

I think they were. I know the darn mags were. They were crazy expensive during the ban. No flash hider either. At least for the one I owned prior to the ban. @Moped I wouldn't mind having a Rossi. Especially since I handload. But the Ruger American Ranch makes sense because I have more AR mags than good sense.

I had a Marlin 336 (.30-30) that I put a Williams peep sight on. It was a great deer gun in the thick and swampy piney woods of my youth. For S's & G's I ran it through a few short course stages, close to intermediate range. It held it's on against AR's/AK's (we shot a lot of AK's back then) until it was time to reload. Even loading off a butt-cuff it was still slow. But, if I could not have an AR or an AK a lever gun would certainly suffice. I agree with others that a pistol caliber could be an advantage. But if such legislation comes down the pike I would think it would target capacity as one of it's primary restrictions. Certainly hope not...but hope isn't a good plan.

She has good taste. These little things have great triggers right out of the box and shoots way outside it's weight class. Thank you.

Still looking. Below is a pic of me trying to wear out my current LCR. Help an old guy out! Darn sideways pic!!! <sigh>

Hi folks, I'm looking to purchase another LCR in .38 spl. I purchased one here a few years back and love it. I shoot it at least once a week (25-50 rounds). I haven't logged my round count, but I know it's over 3K. It's holding up well, is still tight, and the B/C gap is unchanged...but at this rate I'll eventually shoot it to death...probably... Maybe not, but I'd like another anyway. I already a .22 LCR and .327 LCR so I'm not interested in those at this moment. But for the right price? Maybe Now, the challenging part. I would prefer a face to face purchase in East TN, Knoxville would be best. I'm not in a hurry or anything. But as I'm about to go shoot it again in a bit the thought about a backup to this great little revolver entered my mind. Just PM me or post here. ETA 5/6/23 Also looking for a 9mm LCR. Thanks in advance.

I've been listening to "Off Duty On Duty" podcast with Bryan Eastridge and many guest speakers from within the firearms community. It's definitely not just from an LEO perspective. Episode 96 on Defensive Load Development was very informative. https://offdutyonduty.com/532/episode-96-defensive-load-development/ I also listen to "That Weems Guy" podcast on Spotify. There's Youtube vids as well. Lee Weems has posted here on TGO before. I really like his podcasts the quality guests he has. Interesting and educational discussions. https://open.spotify.com/show/2OvkQAuGC0vhyolnjXWfTW Enjoy your trip. Be safe. Arizona is a beautiful State!

@bersaguy and @bigun mentioned cracklings and crackling cornbread. My father was a butcher and as a kid/teen I helped slaughter and render/process lots of hogs. I didn't photograph it but a couple of times over the past year I purchased a few briskets on sale. I removed the fat and pressure canned the cut and cubed meat, ground some as well. I rendered the fat to make tallow. Of course that left me with "beef" cracklings. I made beef crackling cornbread using the same conrbread recipe I posted earlier in this thread. This was the first time I've ever used beef cracklings (if that's even a thing), but it was rich and delicious nonetheless. I'll try and attach a couple of pics below. The beef cracklings are to the right straining through cheescloth in the sink.