Jump to content
  • entries
    239
  • comments
    608
  • views
    102,438

Good,bad,ugly Week


other dog

1,166 views

I unloaded at Carter Lumber in Fairview, Pa. Monday morning and when I left there headed for Brookfield, Oh. it was snowing pretty hard. First snow i've seen this year. I ran out of it before I got too far though, and loaded coils and went on to Roanoke. Ran into more snow in West Virginia. Unloaded Monday night and came home, where I stayed Tuesday. Got a 55' load of piling Wednesday going to Columbus that had to be there at 6am Thursday morning. So I got there Wednesday night, and they jumped right on it and started unloading me at 11am the next morning :huh: . Only problem was I had to be in Sharon, Pa. by 2:30 to pick up an N.B.Handy load coming to Lynchburg. Headquarters called them and told them I was running a little late and they said if I got there by 3:00 they would load me. It's hard to make any time in Ohio, especially when there was a cop or DOT man in every crossover on I-71. I usually don't run but about 57 or 58 in Ohio, but I dropped the hammer and set my cruise control about 62mph. Signed in at Sharon Coating at 2:57.

Unloaded at Handy yesterday morning, stopped by the shop to fuel and turn paperwork in, then went to Dillwyn and picked up a Fremont load for Monday. The extra day off threw my schedule off, or i'd be on the way to Greensboro to the ATHS show now.

I wish now i'd waited 'til Friday to put 2 front tires on the pickup. The inspection expired Friday night, so Jo took it over here to this little garage on 699 to get it inspected. They said it needed a left front tire, so she called me, and I told her to just take it up to the tire place- the one on Ward's Road, by the Sheetz, where we get all the truck tires- and get two tires put on it. So she did, and they inspected it again. She called me back and said the bill came to $293. I said we only needed 2 tires (one,actually) not all 4. She said that is for 2 tires, and the inspection. They put a bulb in the license plate light and charged $7.00 to put a 10 cent bulb in, inspection was $16, the tires were $110 each,plus mounting and balancing.I called the tire shop and asked them if they put gold or silver tires on it, that was about twice what I was expecting to pay. They said "well, that's a good tire, it's a 60,000 mile tire" <_< . It oughta be a good tire for that kind of money, but they should've called me and asked before just slapping the 2 highest priced tires they had in the store on it. Last time I go there. I could have beat that price, and gone where mounting and balancing is free when you buy new tires :angry:

Now I gotta go to CVS and get a roll of film developed, make some more hot sauce, and smoke a pork loin :rolleyes:

Was gonna scan a few pictures...now the #$@ *&!! scanner won't work either! Stupid #*^@ing computers! :angry:

Well, anyhow...my pork loin's almost done, and i'm running off another batch of hot sauce-that makes it a little better :Mixer1:

12 Comments


Recommended Comments

Sounds like a pretty decent week, except for the tire deal. Not bing mean, but that's how they usually do women take the full advantage. 110.00 a tire, you should get a road hazard warranty, gold members card, free balancing every month.....should i go on? Kinda glad we don't have to go through inspections down here, some people really need there cars inspected, but my little truck would be hard to pass, the suburban would pass ok i believe. How often do they have to be inspected?

Link to comment
So let's get right to the important stuff -

How was the pork loin?

PVS

delicious, as usual :D I coated it with the rub and wrapped it in plastic while I went to the store, then cooked it when I got back. When it was done I wrapped it in wreynolds wrap and covered it with bbq sauce and left it on the grill for a while. Sliced a good part of it to take with me for sammiches. I should send you a sample of the rub, just thought of that.

It's made of common seasonings,herbs,and spices,plus some secret ingredients. It's secret because I don't even remember what's in it exactly-the FBI crime lab could probably tell though.

Link to comment
Did you ever think about just faxing us all a sammich. Dang it boy, recipe's don't taste all that good.

the way this computers been acting up I probably can't even e-mail you a sammich. something seems to have quit working every time I use it, so pretty soon I don't expect anything to work.

:(

I tried uninstalling and reinstalling the printer, but it wouldn't reinstall at all. Everything worked but the scanner at first, but now I can't print, scan or copy! :angry:

Link to comment

It's getting toward turkey cooking season.

Time to start passing around those lies ....

I mean recipes.

Got a few new ideas to try. And hoping to put

a couple of wild birds in the freezer this fall.

I like them a lot.

And I still think that mixer would make the absolute best portable

pit BBQ cooker in the world!!

If not a cooker, then we could use it to dispense the sauce!!

Johnsonville Brats owns the best cooking grille I've ever seen.

They took a 45' or so stainless tank trailer - split it horizontally,

hinged one side, added a catwalk on the other side, put the proper

hardware & grille racks in for gas burners, and it is about as cool as you can get.

It gets pulled from site to site with a nice looking tractor. Not nearly as cool as as

an antique hot rod Mack, but not too bad none the less.

Something to think about ---

Paul VS

Link to comment
It's getting toward turkey cooking season.

Time to start passing around those lies ....

I mean recipes.

Got a few new ideas to try. And hoping to put

a couple of wild birds in the freezer this fall.

I like them a lot.

And I still think that mixer would make the absolute best portable

pit BBQ cooker in the world!!

If not a cooker, then we could use it to dispense the sauce!!

Johnsonville Brats owns the best cooking grille I've ever seen.

They took a 45' or so stainless tank trailer - split it horizontally,

hinged one side, added a catwalk on the other side, put the proper

hardware & grille racks in for gas burners, and it is about as cool as you can get.

It gets pulled from site to site with a nice looking tractor. Not nearly as cool as as

an antique hot rod Mack, but not too bad none the less.

Something to think about ---

Paul VS

I do all my cooking with charcoal and wood-tastes great, more flavor. Just ask Peggy or Bobby Hill-they had to sneak off to cook with charcoal, because they couldn't bear to tell Hank charcoal's better than gas! :D

:Mixer1:

Link to comment

I agree - charcoal is better, and the flavor can be

"adjusted" with different wood chips, either wet or dry.

There is nothing like de-strapped ribs slow cooked over

charcoal with a lot of carmelized "customized" barbeque sauce.

And beer. Can't forget the essentials.

I've been experimenting, and the best method I've tried yet is

layering the racks of ribs on top of each other, two or three high;

turn the bottom one to the top often, and rotate the sides facing down

for a really slow, even cook. Brown each side up real good before adding

any sauce. Then keep on cooking with the sauce just getting nice and dark.

Mmm -mm.

Gotta go - I'm heading out now to get charcoal. Made myself hungry.

Link to comment
I agree - charcoal is better, and the flavor can be

"adjusted" with different wood chips, either wet or dry.

There is nothing like de-strapped ribs slow cooked over

charcoal with a lot of carmelized "customized" barbeque sauce.

And beer. Can't forget the essentials.

I've been experimenting, and the best method I've tried yet is

layering the racks of ribs on top of each other, two or three high;

turn the bottom one to the top often, and rotate the sides facing down

for a really slow, even cook. Brown each side up real good before adding

any sauce. Then keep on cooking with the sauce just getting nice and dark.

Mmm -mm.

Gotta go - I'm heading out now to get charcoal. Made myself hungry.

...and you were asking ME about cooking ribs? I could take a few lessons from you! But I usually only do one rack at a time, since there's just the two of us.

Link to comment

...and you were asking ME about cooking ribs? I could take a few lessons from you! But I usually only do one rack at a time, since there's just the two of us.

There's only two of us too - I'm just bigger than you.

Link to comment
Guest
Add a comment...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...