JBCODD

I am Not a moderator, but your post does not seem to violate the rules. However the usual custom is to: Post here first, with lots of pix (fellers here love pix) and a caveat that slow interest will lead to an outside listing or "I have posted this item on site a, b, or c with an asking price of $XXX. It is available to forum members for price $YYY. Again, lots of pix help the sale. Good luck with your sale. JBCODD

And now an entry for the fourth "C" The joy's of pet ownership: After the recent rains refreshed the "Bouquet" of our backyard, my wife decided that we needed to mine the vast, untapped stores of doggy dumplings, which had accumulated over the "winter" months. Oh,rapture! Not only had the "bouquet" been refreshed by the precipitation, but the "nougatty centers" had been restored also. I think I'll wear two pair of gloves........♨️💩♨️💩

Spent the weekend in Colorado Springs for a granddaughters seventh birthday. Brought her cousin up from Phoenix to help. I got snow on the front range; The two cousins with snowmen; and apparently A New York mitten.

I do not own Klipschorns, nor have I ever heard them. But I do have a nice set of La Scala speakers. I drive them with an old Yamaha set up: a C-60 preamp and an M-65 power amp. They sound superb. Members here who who do own the big boys are split between tube amps and solid state. The speakers are highly efficient and can be driven to excessively loud levels with low powered amps (>25 watts). In the solid state arena, members use class A; class AB and some use class D. All have pluses and minuses. It is a matter of which you personally prefer. (Which sounds best to you) Prices can range from a few hundred used to a second mortgage new. Due to the the age of the speakers, the crossover networks may need to have the capacitors replaced, as these components will degrade over time. More knowledgeable members will undoubtedly chime in soon with more details. As to the veneer, for me this would be the last step, after the network update. Welcome to the forum, and enjoy the fantastic speakers you have!

As you wish........

Both you and o. henry.

Shaka-laka!

Only the "NON-SHORTENING"caps do dat.

After dinner, I love rendering the Christmas ham. It makes me feel like quite the orthopedic surgeon, as I disarticulate de head uv da femur, slicing thru da acetabular labrum near the lunate surface, dissecting da pubofemoral and ischiofemoral ligaments, and laying waste to da articular cartilage. Den da dogs gets da femoral head and de ilium\ischium acetabular segments. Aaaahhh good times, good times.

Indeed it do.

Is it a relay? Current thru the coil may be causing the hum.

Your lights will get so bright that you can see the purveyors laughing all the way to the bank!

The Yellow Peril has a flavor which reminds me uv de habanero I grew about seven years back. Not my favorite, but will be used to add heat to pots of chili. The Red Menace is prime. Not an every day sauce, but the flavor Iz "Me Gusta"! It will be reserved for me, when I want the heat. The other three are prime table sauces for all to enjoy, as they combine a bit of heat with zesty, fruity flavor. (And a wide, deep flavor stage and sparkle, bumping, thumping kick, etc.) (Are you being sarcastic?) (No, just normal Nooo Yawk, Italian/Irish) (OK) P.S.S. : The pro version delivers the heat at a much higher level than the heritage.

A shipment uv @oldtimer hot sauces. Tested most of them on some tamales which were delivered Saturday. The Hawaiian Firecracker were both fruity, full bodied, and possessed of moderate heat. The Red Menace XX and the Yelow Peril were both quite flavorful, but probably not for novices. These are both quite spicy. Had me sweating profusely, and may burn tomorrow. I prefer the flavor of the red over the yellow, but that is just personal preference. I will try the Tropical Tiki at my next meal. Yum 👅 👅 NOTE: There were two more bottles, but they were duplicates uv the hottttt ones.

I haven't gotten to sausage making yet. But when I get the grinder attachment for the Kitchen Aid Pro, look out........

@Wolfbane as well: Two locations: the farm in Queen Creek, and KIERLAND COMMONS MARKETPLACE ADDRESS 7122 East Greenway Pkwy, Suite #120 Scottsdale, AZ 85254 Or order from their website. They ship, and it's worth it.

And time to mangia

When the veggies have cooked, toss the sausage back inna pan.text adult children and invite them to the feast get ready to getcher grub on!

If it was just for me I would go with that as well. But the granddaughters have sensitive palettes

By the way: all the irl used was locally sourced. The olives are grown and pressed in Queen Creek Az. All extra virgin. The bread is from the Rise Up bakery.

Coming along nicely......

Sautee the veggies. Add some olive irl and balsamic vinegar to "seal de deal". I went with the roasted garlic and the blood orange infused irl.