Rip Snorter

The least of the reasons I don't have or carry a cell phone. Don't forget the tracking.

Start with what you can afford. Never a champ, but began with Ruger OMV, amped them up , sold them and ended up with Colts. A matter of enjoyment, and saving up a bit. Practice and skill is more important than brand.

Actually, I have a box somewhere marked Rifle Only. Can work!

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Had one electronic steel bedside gun box, worked and then didn't. Fortunately it had a key. What works best for me with safes is combination lock with a key that allows rapid access when I am home, basically the key locks the safe without the combination being set. When going out I lock with both the combination and the key. It is an S&G.

Absolutely, but with the thermopen you are near 100%. Made a believer of me.

If you get a thermometer, get a Thermopen. My Wife bought me one and I could no longer do without it.

Yup, though the last year or so I have been using Swaggertys All Natural, may not be available in your area. I just got a whole pig processed so will be trying the sausage we got from the packer. Their ham and smoked pork chops have been remarkable so I have hopes.

Ingredients Part of a package of pre cooked lasagna noodles 2 Italian sausages 1/2 lb each of hamburger and pork sausage 1/4 cup breadcrumbs Small ricotta egg Shredded mozzarella Grated parmesan Spaghetti sauce Italian herbs of choice Nutmeg Olive oil Start oven at 350° Mix the hamburger, pork sausage and breadcrumbs, let stand for a bit and form into small walnut sized meatballs cook them and the Italian sausage in a little olive oil till done and set aside. Slice the sausage 1/2 inch crosswise when cool. Mix the ricotta, egg and nutmeg till blended Spray the bread pan with Pam olive oil. cover the bottom of the pan with spaghetti sauce (1/4 cup may do the trick), break noodles to fit and cover the sauce with fitted noodles - they can overlap a bit (alternate direction of the noodles for each layer) add a layer of the ricotta mix and stud densely with either sausage slices or meatballs cover with Mozzarella and cover that with another layer of the noodles and a scoop of sauce, ricotta, and whichever meat you didn't use for the first layer. top with Mozza, noodles, sauce use whatever ricotta you have left to spread thinly across the top layer, then mozza and a good sprinkle of parmesan spray one side of a sheet of aluminum foil and cover the breadpan oiled side down Bake (pan on a cookie sheet to avoid mess) in the oven for 20 minutes or so, then uncover for 10 or 15. let stand for 10 minutes. This is great if you make it completely the day before and heat it / let it stand before serving the next day Spices - garlic, oregano, basil in the sauce to your taste or a jar of Classico Traditional Pizza Sauce does a good job

Had a lot of good years in MN, got out just in time to have pleasant memories.

I have found reloading life to be more pleasant down the decades when I sort first by manufacturer and then case length. By caliber, without question.

Call Dillon! Are you sorting your brass by size?

Got one, works very well.

Deep Woods Off used to work.

When first married we lived in a place with LOTS of Ticks, and despite best efforts some would get on board. I could feel them on my skin and would strip off and spin around in front of the mirror. To this day, better than 4 decades on, the Wife teases me about "The Tick Dance".