sigmtnman

"...If I could save the Union without freeing any slave, I would do it; and if I could save it by freeing all the slaves, I would do it; and if I could save it by freeing some and leaving others alone, I would also do that..."

My mom is in the DAR and Daughters of the Confederacy. I need to get my membership to the Sons....

What about bacon gravy?

very nice guys! lets see some more.

I have seen it used as such.

sweet. Is that knurled on the rear and front strap?

Who cares about them, post it up. The man is bored and wants to see 1911s

Thanks Magic, I like them too. That is part of the reason I took them off. I want to keep them nice. I wanted a tougher material though and I like micarta.

Just to ad, the cco is a tack driver, no question about it. It is very light and feels sweet in the hand.

I pose it is at minimum a tall barrier for everyone. Especially for both a husband and wife. It is a tax, yet another tax among a litany of other taxes. Folks that want to act like it is a privileged or some sort of way of earning a right, I just don't understand that. Land of the Free to be taxed and legislated to death.

It is a Dan Wesson CCO. Here is another pic with micarta grips:

Silvers firearms near Ocoee/Old Fort 423.473.8756 has Herter's select grade .380acp 91gr fmj 50rnd box for $19.99. He has many boxes. I always hear folks say they can't find .380 so I posted it.

If you like some sort of fruit in your tea, you may be a yankee.

I am with ShamGlock. Though Guinness is in the mix for me making it harder.

Ok. Add bacon to my Dry Aged Prime Fillet.

While I do enjoy a good jerky, no. ----------------------------------------------------------------- From wiki -------------------------------------------------------------- Dry aged beef is beef that has been hung to dry for several weeks. After the animal is slaughtered and cleaned, either an entire half will be hung, or primal cuts (large distinct sections) will be placed in a cooler. This process involves considerable expense as the beef must be stored at or near freezing temperatures. Also only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these reasons one seldom sees dry aged beef outside of steak restaurants and upscale butcher shops. The key effect of dry aging is the concentration of the flavor. It's generally accepted that the taste of dry-aged beef is almost incomparable to that of wet-aged with four weeks being a recommended minimum. The process enhances beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. Dry aging of beef is rare in super-markets in the United States today due to the significant loss of weight in the aging process. It is found in steakhouses and certain restaurants. The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This doesn't cause spoilage, but actually forms an external "crust" on the meat's surface, which is trimmed off when the meat is prepared for cooking. In addition to endogenous enzymes (those found naturally in the beef) which help tenderize and increase the flavor of the meat, these fungal species do so as well. The genus Thamnidia, in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavor of dry-aged meat.

Dry Aged USDA Prime Filet

Do you work in a software shop or an IT dept? I spend most of my time these days doing BI, but I do apps too.

Lots of folks around here support taxes for the privilege of having a right. Wonder what the founding fathers would have thought about that. Some even think "paying" the tax, is earning a right. Wow.

Your sig is at odds with your opinion.

There are a number of jackets that have carry pockets.

Paying money for a tax, to allow you to do something, is not "earning" a right.

Welcome Rich, Sounds like you have a pretty good collection. What sort of software do you do?

DW CCO