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  2. +1 Joe....now us "over the hilll"...make that way over-the-hill pards don't have to try to stand in an uncomfortable erect position.
  3. — Bump — Please respond to my “I’ll Take It” reply. (black, square-toe boots) What is your status? Please email to me your remit-to information, including email and phone. My email: jyacono@aol.com Cat Brules
  4. I used to have it at an annoying level. Now it's intermittent and at a very low level that I often don't realize it's there unless I think about it. I think it decreased about the same time I asked my chiropractor about TMJ. He did a quick adjustment a time or two and everything subsided. TMJ disappeared completely and tinnitus...pffft....I don't even think about it. Actually, I never really thought much about it until I saw your post and looked up this article. It seems my TMJ and tinnitus were related. https://www.ata.org/managing-your-tinnitus/treatment-options I recently got hearing aids but I don't really think I've seen a marked difference in the now light tinnitus since getting them. Check out the article. Perhaps something in it will be helpful to you.
  5. Is it made by Chiappa? IAB? Pedersoli?
  6. Good pics FJT. Really bringing back memories.....remember this one?
  7. Back to the top! Still for sale!
  8. So, I want to buy your revolver....”I’ll Take It” Have you looked at the second message I sent to you. Please advise. Cat Brules
  9. I want to shoot REALLY heavy lead slugs using blackpowder in my Century Arms lever action. It would be helpful if my guns had some sort of sights. Anyone ever add sights to one of these
  10. Figured this would be a good place to ask. And I'll say it real loud. Has anybody found any real relief for their Tinnitus? Mine seems to be getting worse. It was at the annoying to me level, now it's making me (more) annoying to others (esp. to the wife who doesn't like shouting). Would appreciate first-hand experience. Waimea
  11. Here in CA, 59% of the 2016 Trump supporters could not be bothered to get off their dead asses and vote in the 2018 CA primary. As a result, we got Newsom, Pelosi, Waters, Harris and Feinstein.
  12. The TTN firing pin is not a very heavily engineered piece - pretty simple. I would imagine your pins rusted a little (or are heavily fouled) and need to be cleaned, polished and oiled until they move with light finger pressure. Clean cap and pin well, make sure spring is not collapsed or jammed, oil well and try pushing the pin and spring without the cap covering it. It should protrude through the breech face about the thickness of a nickle when fully pushed by hand with a punch. If it will not emerge from the breech face, examine the FP tip's hole and the FP's bore hole for debris or burrs. Burrs at the breech face can be smoothed out with an appropriate size drill bit held in a "pin vise" handle and hand turned carefully. Won't be long before you spot the problem. Some double shotguns peen the firing pin tip so it enlarges and does not fit through the breech face hole. Stoegers are notorious. TTN's are not, but it could be you got non-heat treated FPs. Anyway, I'll second the part about polishing the FP and not the receiver bore unless you are SURE that the bore has rusted up and really needs to be returned to the original inside diameter. That is, work on the cheap part, not the irreplaceable part. Good luck, GJ
  13. We love visitors. We seem to be 3 hours from everywhere. Keeps things at a normal pace though. Waimea
  14. I have two Baikal's for sale the first one is 12ga it is a IZH-43E-1C-M imported by EAA Corp single trigger 30" barrels and screw in choke tubes gun is in very good used condition this was a hunting gun and had sling swivels in the stock and forearm. The second gun is a 20ga Remington Spartan Gunworks SPR210 single trigger in perfect condition 26" barrels and again screw in choke tubes. $400 dollars each shipped for $25 to your FFL
  15. I have two Baikal's for sale the first one is 12ga it is a IZH-43E-1C-M imported by EAA Corp single trigger 30" barrels and screw in choke tubes gun is in very good used condition this was a hunting gun and had sling swivels in the stock and forearm. The second gun is a 20ga Remington Spartan Gunworks SPR210 single trigger in perfect condition 26" barrels and again screw in choke tubes. $400 dollars each shipped for $25 to your FFL
  16. Heck, I can't even hit a target that's standing still 40' away with a rifle sometimes.......and no body is shooting at me.
  17. This is one of those discussions were everyone is right and everyone is wrong. We, I think, have all seen the family photo - studio, reunion, family vacation, wedding, whatever - of a lineup of people with what are easily discerned as fake "Smile for the camera!" grins pasted on. We have also all seen people with toothy grins that look perfectly natural.
  18. This one looks more complicated than it is. If you know your way around a kitchen it is maybe 25 minutes to make. That's if you take your time about it. I've done it in about 15 minutes. Kind of a take on Chicken Piccata and a Putanesca sauce. Chicken Piccanesca 2 Large Chicken Breasts, cut into about ¼ to 1/3 inch strips. 4 Green Onions, Chopped ½ Cup Kalamata Olives, coarsely chopped 2 TBS. Capers, roughly chopped 2 or 3 Roasted Red Peppers, chopped Juice of 1 Lemon 1 Cup Dry White Wine ¼ Cup Dessert Wine, such as late harvest Gewurztraminer 1 Cup Flour, seasoned with about a TBS Kosher Salt and ½ tsp freshly ground black pepper. Olive Oil Butter (optional) Do all your prep – chop the Green Onions and put them aside. Chop the Olives, Capers, and Red Peppers and put them in a bowl, set aside. Mix the flour, salt, and pepper in a cake or pie pan. Slice the Chicken Breasts and set aside. In a large skillet heat about 2 TBS of Olive Oil over medium high heat, when it is hot, add about 1 TBS Butter (if using). Add the Green Onions, sauté for a minute or two, remove from pan, set aside. Working quickly, dredge the Chicken Breast strips in the seasoned flour and lay in the pan. You will likely need to do this in two batches. When lightly browned, flip and brown the second side, about 3 minutes per side. Remove from pan, set aside. Cook the rest of the Chicken, remove from pan. Add back the Green Onions, then add the chopped Olives, Capers, and Red Peppers. Sauté briefly, then add back the Chicken. Remove pan from the heat and add the Wine, return pan to heat. Add the lemon juice. Stir around some to coat the Chicken. Let reduce slightly. Transfer Chicken to serving platter and pour the sauce over the Chicken. Serve immediately.
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