other dog

well, it IS a good possibility my secret spy got lost too.

The legend continues...getting more mysterious and legendary all the time.

Great looking H-model! and what did you say in your gallery, don't comment on the what?..I didn't see a Volvo anywhere. I drive a Pete myself, and catch hell from Rob for it all the time, but that's OK, I know it's all in fun.

Nothing to be embarrassed about there-that's a good looking truck. Sure, it might need a little work, but then most all of them do. Mine certainly does, but a lack of funds kind of has me at a stand-still. It's always good to see these trucks saved from the crusher, even if you never do anything to it-they ain't makin' 'em anymore!

duct tape just keeps coming up-

Wow, that's a shame. I feel your pain.

NOTE- any resemblance by anyone posted here to ANY person,alive or dead, real or ficticional,is purely coincidental and unintentional. None of the pictures represented here are intended to represent any real person and are for entertainment purposes only.

Reminds me of one of the "Cannonball Run" movies-Jerry Reed loads up the entire back seat of the car with beer, and Terry Bradshaw said "didn't you get us any food?" and Jerry says "yeah",and throws a bag of chips in the car.

I don't know if any of this helps, but i've noticed on the "Trucks With 2 Sticks" videos, from Dr. Bill Comcowich, that a lot of the trucks on the video have "antique vehicle-not for hire" on the doors.

he managed to send 2 more before they put the cuffs on him-

I was going to Lititz, but as usual I got lost. Fortunately I had a secret spy on the scene and he managed to get a few pictures before he was escorted away.

more duct tape

closer look

my front porch- note truck seat.

That's the down under reverse-I own a B-53 mixer as a hobby, but drive a Peterbilt at work.

I posted a picture a while back of A Peterbilt going in the hopper and a SmartCar coming out the other end-according to WLW's website, the silver blob between these 2 dump trucks is a SmartCar.

been there

now that's a good 'ern right there!..Rob Serling

Dang it, I wish I could go!..meet Paul,and Rob "the mountain"- other dog,"the mole hill"

yep, that's the one. Last time I was there I just dropped a van trailer on site and bobtailed back.

I've delivered to a power plant near Port St. Lucie a couple of times...by the way, I was in Florida this week-

Thought this was worth sharing- I've never really been much of a wine conner-sewer, but I came across a recipe for homemade wine that's really easy. My Momma made the best wine i've ever tasted, better than anything that came from the store. She made it in the big stone crocks from grapes, cherries, dandelions...I don't know what else, if anything, I always liked the grape best. But anyway, she sent me a recipe this week for homemade wine and all you need is an empty plastic milk jug. I used my one gallon water jug that I take with me in the truck-it's just like Dozer's-instead of a milk jug. I've got grapes growing in the back yard and around the edge of the woods here. I thought they were wild grapes, but after doing some research, and making Jo eat some first to make sure they weren't poisonous, I found they were called Muscadine grapes. They are the sweetest and "grapiest" tasting grapes I ever tasted, but they were kind of "chewy" and had lots of seeds in them. They were delicious, but not too good to eat. So that's where the wine comes in- you just put the grapes in a milk jug, or a water jug-mine's about 2/3 full. mash the grapes with a wooden spoon or something-my "wild" ones were hard to mash, so I mashed them in a bowl with a soup ladle first, then put them in the jug. Add just enough water to cover them. Place a cover (loosely!) over the jug and allow to ferment for around 4 days. Then strain the juice in small amounts, discarding the pulp. Add 3 pounds of sugar for each gallon of juice-(time to start tasting, this sounds like a lot of sugar to me!) Cover (loosely!) and let ferment for 10 days, or until fermentation stops. Bottle with a loose top and put in a cool place. This was my great-grandfather's recipe. He said "churn" instead of milk jug, but it still works. Ma added this- "After the first straining I put the juice in another milk jug, add the sugar and put a balloon on the jug. It'll work for about a week. Then strain again, but leave all the thick mess in the jug-don't strain it. Taste to see if it's sweet enough-if not, add sugar. Let sit in balloon covered jug about another week. Strain through about 4 layers of cheesecloth, then bottle. Top with balloon again until it's not working anymore, then cork." I've got mine in the water jug now! I never knew making wine was so simple-probably a good thing, or I might be face down in a back alley in the bad part of Gladys now!

P.S.-

went to the beach while I was there...