PRDATR

I think it's an old Glenfield.

I've got one in Mesa.

I'll take this.

I've caught all of those except jewfish but I have caught the bottom a few times. Might do a reef trip for meat fish.

The buyer should be arrested for theft. LOL

Using Swarovski's link they appear to be made in 2018. Great price on awesome glass. I'm on my third pair since 2002.

I'd love to get some trigger time if you do a build.

Including patience. LOL

https://myservice.swarovskioptik.com/s/article/What-is-the-year-of-manufacture-of-my-device?language=en_US

What year were they manufactured in? https://myservice.swarovskioptik.com/s/article/What-is-the-year-of-manufacture-of-my-device?language=en_US

Bud isn't archery season almost over?

Everyone needs a 243 in the safe. I have an Axis Compact or this one would be mine.

He has a total of 4000 rounds available and $125 per 400.

Tried to message you but you can't receive messages.

I'll take the BDC.

No

Doves are easy to overcook and then they get rubbery and taste like liver. They are best when they are still a tinch pink inside. Big Browns has a killer recipe for poppers. I have a friend that makes jerky out of them and you wouldn't know it was dove if someone didn't tell you. For dove I take a paring knife and take the meat off each side of the breast. I season with cumin and chili powder and let it sit while I chop up some bacon, garlic and cilantro. I'll cook the bacon down for a few minutes and when it is done on one side drain most of the fat then add the garlic. Once the garlic is done on one side I stir it and add the dove. If you've ever grilled salmon you know when it is time to flip it when the fat oozes out and turns white. With dove you will see the blood start to ooze and the edges begin to turn turn brown. If you like cilantro now is when you add it and stir the dove. Take the pan off the stove, cover it and let it sit for a minute. Makes great taco's. I like it with queso fresca and I'll cook down some prickly pear tunas before hand and put the syrup on them. Javelina is a light colored meat, similar to antelope that I've had. I bone them out and when I get home I brine the meat in a bucket with a bag or two of ice for 4-6 hours and do that twice. Then I put the meat in a collander with a bowl below it to catch the blood and cover it with plastic wrap. I put it in the refrigerator rinse and pat dry the meat each day to age for a week. It's not too bad smoke but since it is so lean it can dry out easy but wrapping it in chilli's and then bacon will keep it from drying out to much. I usually make chilli.

WHy give it away? It is really good. I'd take it but I'm in the east valley and bushed from being at work since 5am.

Born and Raised. A cannoli is to an NY'er what a tamale is to someone from the SW. All are not created equal. It was a great place to grow up in the 50's and 60's. I spent most of my youth either in the woods, at the beach or clamming and fishing in the Great South Bay and Marshes. Like everywhere it has changed. The cornfields and potato farms and now either houses or vineyards. Still though you can go south from Jones Beach Inlet 50 or 100 miles out and have peace and quiet, catch tuna, dorado, whales galore and not see land for days. As kids we would go out into the bay just before sunset and spend all night out there in a boat. Parents gave us a lot of Tom Sawyer freedom and we took every advantage of it.

Good Deal by a great guy.

EF That.

There was a lot of push way back when it was originally proposed as many knew it was bound get abused and had the exact same opinion. But here we are. It gets abused just like signing over a tag to a child so daddy can feel good and post pics all in the name of hunter retention.

If I have time I will go get one tomorrow and bring it back to the office for lunch. 18" NY, 1/2 with anchovy.

Maybe I need to go there instead of DeFalcos. I spent $50 there yesterday. LOL Four Cannoli's, two cans of San Marzano tomatoes and a bag of Tagliolini pasta.