PRDATR

I have not looked through either but there is a Vortex for sale in the classifieds.

Oh Yeah! That's great Patrick, sure feels good to get them all on your own doesn't it.

Field Surveys?

You will not need the sunshade but the added weight will be a good thing. All of the ranges I have been to faced north.

My nephew texted me a week or so ago saying my BIL had just called him to say he drove Upstate from Long Island to go deer hunting and when he got there he opened his gun case only to see his shotgun. He and I got a pretty good chuckle over that.

Have him take the Hunter Ed Safety Course and he will get a permanent Bonus Point, but as others have suggested go ahead and put in together.

Not much of a Prime Rib guy. I made turkey today, after brining it for about 5 hours. It was a fresh turkey from WINCO and came out great after adding some sage, tyme and rosemary. Also made some cranberry sauce but used fresh orange juice I squeezed from a couple of oranges instead of water. One thing I will add is that White pepper is close to cayenne but without the flavor. You can get almost the same affect by grinding up some dried chili seeds although I do like to use it in meatballs but a little bit goes a long way. I like California Ranch Olive Oil, it is an Extra Virgin oil but as Chef pointed out it has a low flash point so be careful when cooking with it and don't get the temp too high. I get the skillet hot and then add the oil as opposed to putting in the oil and heating the skillet. The best olive oils come from Spain but this one is very good. Do yourselves a favor and stay away from the prepared spices in a can. They are usually loaded with preservatives. Fresh garlic or granulated garlic can take the place of the salt taste by half. For black pepper I like the India Special Extra Bold from Penzeys Spices in Tempe Market Place, they are the largest of the Tellicherry Peppercorns. I'm not a big salt guy, as a matter of fact I really think all of the big name TV Chefs really do a huge disservice to cooking shows because it seems that they can't go 20 seconds without adding a handful of salt and pepper to every dish. Traditional spices like turmeric, cumin, curry, paprika, garlic and lemon grass add another dimension. It really bothers me to see them with a bowl of salt and a bowl of pepper tossing in a teaspoon at a time into each dish. I do use pepper but almost never use salt and when I make a meal for friends or family it is never on the table because I want them to taste the meal not cover it up.

Impressive. You did good, just another feather in your cap. A can of Fix-A-Flat is a good thing to have along until you can get to a tire shop.

I have hunted Thanksgiving many, many times. Merry Christmas to you.

You can find them for under $400 too.

You're a great Mom.

WOW, just saw this. Glad to hear he is home and walking.

Since I didn't get drawn for Spring Turkey I will probably have some vacation time left and would love to go too.

When I was looking to get an AR I googled the heck out of it and also went on AR15.Com and ended up getting a Colt LE6920 and have not regretted it, as a matter of fact it seemed that everyone always compared the other brands to the Colt models. I under stand it there is now a newer model with a lightweight barrel. http://palmettostatearmory.com/index.php/colt-ar-15-5-56nato-16-carbine-pencil-barrel.html

You should go check out the Henry Forum on Rimfirecentral.Com, I have one I bought used from someone needed some money and have since buffed out the wood with Meguires Scratch X and also have a brass receiver cover to add to it but it needs a blueing job. I called and spoke to them and they also sent me metal pieces to replace the plastic ones.

Just have it x-rayed first. http://www.gp-radar.com/Divisions/Mountain.html

Not a bad deal from Eastmans, especially if you're a bowhunter. JUst need to pay S&H which is probably $10.

In the 243 you can shoot 55 gr bullets, the 260 (6.5) can't go that light. The 260 can shoot 140's the 243 can't go that big.

When I competed I shot in the standard class and my rifle was about 1oz under max. If your going Hunter Class then I would look at Talley lightweight rings and bases. I shot a Weaver T16 and it was ok but if I had it to do over again I would opt for more magnification. I used a 700 Varmint Special in an H&S Precision Thumbhole Stock. Lots of fun.

Looks good. I've done a few in the past and it's rewarding to say the least.

Congrats Don, looking forward to some pictures. No tag for me though this year.

They have a couple of places that look good. I'll call them tomorrow and see what they have open for this Sunday and Monday night. Thanks Maximus.

Well I talked my brother and his wife into coming back to AZ next month. He lived here when he got out of the Army back in the mid 70's ( when you only had to be 16 to enlist) and Mom is going to be 86 on the 16th. It's been close to ten years since they have seen each other between her health, his finances and that his boss who he has worked for the last 20+ years just gives him one weeks vacation each year. He lives in the deep, deep, south (Cajun Country). They want to see mountains and spend sometime up north. They looked at motels in Flag but could not find one that has smoking rooms. He did find one with a balcony but they told him he could not smoke on it. My SIL usually gets up every night and has a smoke at about 2:30 (bless her heart) so at this point they are just looking at seeing if they can find something when they come in. Anyone have a lead on a place to rent for a few days or so between Munds Park and Williams or up on the Rim? If I can find a 2-3 bedroom place that would be ideal so we can bring Mom up out of the Valley and I can possibly bring her grandson and great grandson too. Bigger and another room or two is ok too as we can fill it.

That's messed up.

I had a Piranta and used it one time on a Javelina. The blade seemed dull and most of the way through I tried to change the blade and since it was my first time using the knife for the life of me I couldn't figure it out and ended up using my skinning knife to finish it up. When I got home and read the directions it all came together and I used it with a new blade to clean up the meat. Gave it away after that because I just didn't like the flimsy feel of it or the way the blades needed to be changed.