1958 F.W.D.

Paul- yes someone sent that to me. He bought a Harley Trike at the beginning of this spring, and he's been spending a lot of time on that. But I am sure he will remember he has a firetruck eventually. Both he and his brother have a hard time driving it with their various ailments, so Im sure he will want to go with the conversion. He is a fine human being, a King among men.

Never forget? I was on the pile. Not for long, but I was there. I can still taste the air in my mouth- a mix of concrete dust, ash, smoke and......death. Does death have a taste? I'm not sure but if it does, it was there. I remember the sounds. Men shouting, shovels clanking against debris, pails being passed back and forth as men grunted, fire department portable radios cracking with messages, construction equipment, honking, and occasionally......an eerie silence, like in the Omaha Beach scenes in the movie "Saving Private Ryan". I talk freely about losing friends and brothers there a lot, but I rarely talk about having been there. But occasionally I think it's important to talk about it. How CAN I forget? I WANT to forget, but I cannot. It is my duty as a brother to remember the fallen, and it is my duty as an American to never forget those innocents who lost their lives. In loving memory of my friends: -Captain Patrick "Paddy" Brown, Ladder Co. 3 -Battalion Chief Raymond Downey, Special Operations Command -Firefighter Patrick O'Keefe, Rescue Company 1 -Firefighter Joseph Spor, Rescue Company 3

if it's not leaking you better add oil.

Need measurements please- highest point (looks like the stack) Furthest point in front to furthest point in rear (tip of frame rails?) I have tight quarters. May consider tossing an offer if it will fit inside. And does it get along with F.W.D.'s?? Have you had it on the highway? Whats the top comfortable speed? How many miles on it, and do you have any service records? How about the Mack factory records?

Detroits have an oil pan?

That Wawa's been there for about 2 years now!!! My parents live right down the street off of Philmont Avenue. My father was salivating when it was being built- he could walk to get his coffee instead of driving to Byberry/Philmont. LOL

Took the FWD to the Lehigh Valley "Cars and Coffee" meet today which was held at the Steelstacks event center at what is left of the old Bethlehem Steel plant. Here's a pic of the Mistress with Blast Furnaces A,B,C & D in the background. From what I understand at the time they were shut down in 1995, they were the largest and longest operating basic oxygen furnaces in the world. The steel for so, so many american industrial landmarks came out of this facility- virtually every high rise building built in NYC between 1930 and 1980 came out of Bethlehem. Most, if not all of the canons used by the Union Army during the Civil War came out of Bethlehem. Kind of eerie to think that maybe the steel used to build the FWD may have come from here. The event was very nice- about 200-300 cars, everything from high dollar European and Italian exotics to classic American Muscle to souped up hot rods and customs to rice burners on steroids. But one thing was common throughout the show- everyone's appreciation of each other's machinery and the hobby of automobiles. I was the only truck that showed up and I got a lot of attention, many folks said "Hey thanks for coming! Never had a firetruck before!"

Yup. Firetrucks are usually pretty low mileage. However the road mileage usually does not include pump hours. But thats not all that much more either. If it has a 671 then it might have value as a boat anchor.

They usually don't get much more than scrap value. Firetrucks just dont have much of a resale value unless they are cherry, are rare or the buyer really wants it badly.

The Fiyatruck is a 900 Series American Lafrance

I knew I smelled smoke????

Not to piss in your wheaties, but you better do some checking, I have heard from several different sources (all of whom I consider reliable) that it is sitting outside at Rob's Towing, this was as recent as a month ago.

But who's going to babysit Small and Extra Small????

Pardon the pun but this was pretty cool to watch!!!!

Insert pole jokes here? I don't get it?

Joemac if you want me to go down there with you one day to take a peek let me know. My schedule is kinda limited though, would need at LEAST a week's notice and even then no guarantees. I agree with everyone else- 2500-4000 tops, depending on condition. By the way did I hear a rumor the other day that it's currently sitting outside at Rob's Towing?

In the interest of maintaining marital peace among everyone, perhaps I shall look into setting something at the Fogelsville Inn or someplace else suitable......I'll let you guys decide.

Vinny.....You do know that if you upload your pics into your computer, then run them through your photo editor, turn them and then save them, you can upload em right into here and they'll appear correctly, right? Oh, wait.....my bad.....You can turn the pics all you want, its still gonna appear lopsided......

Larry bring the dragster, that should cut down the travel time a bit............Denny I will keep you appraised of any Friday night gatherings.

Made a big ole' pot of red gravy this morning. Started around 7:00am. My red gravy starts out by dicing two big onions into the large gravy pot. Then add 6-8 garlic cloves which have been peeled and then run through a garlic press. Then add 1/4 cup of olive oil. Cook the onions and garlic with the lid on the pot (to retain the moisture) until the onions are translucent. Then, add four (28oz) cans of crushed tomatoes, two 15oz cans of tomato sauce, and one 12oz can of tomato paste. Toss in 1/2 cup of finely chopped fresh parsley, two tsp of oregano and two tsp of basil. Stir it up real well and put on the burner at a very low simmer. Now brown 1.5lbs of country spare ribs (separated) in a frying pan. When they are thoroughly browned, let then drain a bit and then add them (bones and all) to the gravy. Next add 2 lbs of sweet Italian sauzzitch. I cut them into 1" chunks. When they are browned, let them drain on a paper towel for a few minutes and then add to the gravy. Do not add the paper towel. And lastly the meaty balls.....one pound of 80/20 ground beef, and two pounds of ground pork, and about 1/2 to 2/3rds a cup of bread crumbs. Mix it all together real well, roll your balls, and then brown in the frying pan. When browned, drain on a paper towel, and add to the gravy. The balls, not the paper towel. Very low simmer for 2-3 hours, stirring often. After 2 or 3 hours, remove the lid to allow some of the water to evaporate off- the gravy will thicken up a bit. Now add some brown sugar to knock down the acidic taste and add some sweetness. I add about three heaping tablespoons. Simmer for another 2 hours or so without the lid, again stirring often. Serve with your favorite pasta, some italian bread, and a nice salad. Enjoy. My apologies I forgot to get a pic of the spare ribs before I added them. Italian sauzzitch Meaty balls gravy before everything added gravy when done.

Yes I concur and add that I should be the impartial judge as I wouldn't know the difference between the two..........

What is this "hay" stuff you speak of? What is a "baler?" What are those green vehicles, they are very strange looking!

The pictures are fine, the photographer has a permanent lean to his left.

Yeah, aint that somethin? You believe that shit???

Took my little princess for her first F.W.D. ride today. I posted a pic on facebook and the facebook photochoppers went to work in a rapid, orderly military manner!!!!