other dog

This guy put some crackhead in a choke hold on the subway because he was was ranting and raving and threatening people. The guy later died, and they charged the guy who subdued him with manslaughter. You're probably thinking of Bernard Goetz, who shot several thugs on the subway when they tried to rob him. They charged him with having an illegal firearm, and at least one of the scumbag thugs that he shot sued him for shooting and paralyzing him, even though he was going to mug him.

...and the jury is still out on the subway hero case. It should have taken them about 12 seconds to find him "not guilty". 😡

Wow- after saying that he was not going to pardon hunter, sleepy Joe just pardoned him for everything he ever thought about doing. Hard to believe a democrat would lie about something like that. Meanwhile, the hero veteran who put the deranged nut case in a choke hold when he went berserk is on trial for manslaughter. I hope he's found not guilty and they put a statue of him and Bernard Goetz in the middle of the town square. Bernard is another hero who got in a lot of trouble for taking out some low life scumbags on the subway, in case anybody has forgotten.

"Big Mike"😂

Congratulations!

Yes, that's what it's called. People from Virginia argue that it originated in Brunswick, VA. and Georgians say it originated in Brunswick, GA. I don't care where it originated, it's really delicious either way. Watch your mail box, I found a stamp.

That stew has a gallon of diced tomatoes and a gallon of crushed tomatoes in it. And everything was cooked in chicken broth, no water. I even drained the liquid from the cans of vegetables, except for the corn. I always pour the liquid in from the corn, for no good reason, I just do.

Dinty Moore doesn't know his a$$ from his elbow, I guarantee mine's is better than his🤣. It has beef and chicken in it, along with diced tomatoes, green beans, corn, butter beans, peas, potatoes, onions, and carrots. I would have put more beef in it, but Zina said "that's plenty". I say you can't have too much, I agree with what Jeff Moore (no relation to Dinty) said- "I want a piece of beast in every bite". It's really good though, I'm going to mail you a bowl of it if I can find a stamp.

Oh, I forgot why I didn't get around to brining the turkey. I made a 7 1/2 gallon pot of stew Tuesday. I canned some so Vicki from Florida can take some back to Florida with her. Oh, Vicki from Florida is here this week. We've been going to Vicki from Florida's the last several years for Thanksgiving and the big car show, the Turkey Run in Daytona. Hated to miss it, but we have a cone-head dog with an injured eye, and we have to take her back to the vet Monday or Tuesday. We made all the stew to give most of it away to family and friends, and I hope to make another one before Christmas. It came out really good this time too. Making stew is a pretty big deal around these parts. The first one I made for a fundraiser, many years ago, sold for $4 a quart. Now the going rate is $10 a quart.

I was going to brine ours too but I just didn't get around to it. But I did sort of "dry brine" it. I bought some kind of Cajun seasoning one time that was in the discount bin. I never used it because it was too salty for anything. It was saltier than salt. So I coated the turkey with it yesterday morning and wrapped it up and left it for a few hours, then I wiped off as much of it as I could and put the regular rub on it and in it. The salt draws the moisture out of the skin, so it'll crispify when it cooks. Worked great, the turkey wasn't dry at all and the skin was crispy. And ever since I smoked the first turkey many years ago I've never cooked one any other way, it's that good.

Yessir, we put some hay in the barn when I was a kid that was a bit too green. You could actually see steam coming out of the barn. I guess it was steam and not smoke anyway, but I'm not sure. We unstacked all of it and put tobacco sticks in between all the bales so air could get to it and it eventually dried. We had plenty of tobacco sticks because we raised dark tobacco too.

Happy Thanksgiving everybody! I smoked a turkey yesterday so I think I have the day off today. I sliced it last night too, and it was moist, tender, and delicious. I just hope it doesn't get dry as a chip by dinner time because it's already sliced. I cut the drumsticks and wings off, sliced the breastesess, pulled the rest of the meat off, and boiled the rest down to make broth.

maybe it's just me- but i've felt from the start that they're up to SOMETHING, just don't know what yet.

I watched another video about dead man's curve in the related videos. The guy in the video walked down to what they call "the junk yard" because there's still cars down there that didn't make the curve and went over the edge.

I believe it said in the book, or maybe it was one of those videos, that it used to take 12 hours to run 64 miles. I don't remember now if that was to run the old ridge route or if it was all the way from L.A. to Bakersfield. That's an average speed of slightly more than 5mph. any way you look at it.

OK, one more-

Yes, the original ridge route, built in 1915. They opened rt. 99, the "ridge route alternate", in 1933. They thought it would be a much safer highway, but that turned out to not be the case. It had higher speeds, was 3 lanes, the center lane was for passing but it was open for both directions, and there were even more runaway trucks than on the old road. A good part of what was rt. 99 is under what is now I-5. I've been to California a few times, but never drove the grapevine. Old roads and abandoned places are fascinating to me, the book I got shows pictures of old hotels, gas stations, and garages all the way across the old road, but now all that's left of them are just the foundations for the most part.

Yep, that's what it sounds like! The speed limit on the old ridge route was only 15 mph, 12 mph for trucks. Trucks would descend the grade in 2nd. gear. Probably climbed in 2nd. too so they were probably only doing 3 or 4 mph. most of the time. This was a little bit before my time, but I learned all this from this great book I got from Amazon-

When he first gets on the old road and starts climbing I'm wondering if he's ever going to get to the top! That road was opened in 1915, I can't imagine driving down it loaded in 1915 in a truck with mechanical brakes, or whatever they had then. Or a model T either for that matter. My research told me that there were many crashes on the road, and if you went over the side it was bad news. Seems a lot were caused by either not enough brakes, or impatient motorists trying to pass a slow moving truck on a blind curve.

This is the video I was trying to to post the link to, on my phone, but I was watching the other one on TV at the time. Anyhow, I thought this was good, part 1 and part 2. https://youtu.be/hjY_XPY88Is?si=MW_EeVA-T5roBoiM

I watched a video about "Dead Man's Curve" on YouTube a while back, and in the "related videos" I saw several videos about the "old ridge route". Highly interesting! I just watched this one today, and it's just neat to watch- driving the whole route, as much of it as you can drive anyway. It's sped up so it doesn't take all day, but unlike a sped up video of rt. 33 from Harrisonburg, VA. to Elkins, WV that I once watched, it's not all blurry and grainy, it's like you're there. Very cool, hope you don't get car sick easily. I fast forwarded through the beginning, until they get out of town and start up the old road. https://youtu.be/NCLB5HkM6Xg?si=Nq0xaXbpyRzhlzAr

https://www.facebook.com/share/19atigjtY4/ Not mine, just saw it on marketplace. I also saw it at the ATHS show in Clear Brook, VA. in September, beautiful truck.