And probably still less of a fire hazard than an e-bike.Hey, look - a g-bike!
And probably still less of a fire hazard than an e-bike.Hey, look - a g-bike!
I dislike the bar at Bristol.Ha ha ha, yup we were at Swain. Bristol does have newer fancier equipment but it's too crowded and over priced. Plus I fit in better with the townie ski bums.
I like it. This way, when your hover board erupts in flames, you can jettison it like a booster rocket and keep pedaling, unlike an e-bike that can melt your grundle and the bike frame when it goes full volcano on you. This kid knows what's he's about.
Wtf.....
I like your approach to salads. No BS just veg and dressing. No fancy cheese or croutons. Parsley is so important. Its wet but its not. Thanks for sharing...View attachment 132452 View attachment 132453
https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella
Cauliflower roasted with kalamata olives, S&P.
Greens with vinegar heavy dressing, yellow pepper, shallot, sun dried tomatoes, parsley.
Fair go that takes some fuckin balls. No way would I go anywhere near a shark like that. Buuuuuuut.... on every excursion I've been on I've been told a million times not to touch the friggen sharks. Its like a serious no-no. Surprised anyone going near a White that big would be ballsy enough to do that. The water would be a waaaay more brown tinge if that fucken unit came near me.
They say that because of how monumentally stupid people are and dont want anyones arm ripped off.Fair go that takes some fuckin balls. No way would I go anywhere near a shark like that. Buuuuuuut.... on every excursion I've been on I've been told a million times not to touch the friggen sharks. Its like a serious no-no. Surprised anyone going near a White that big would be ballsy enough to do that. The water would be a waaaay more brown tinge if that fucken unit came near me.
I did master re-heating Salmon though. You just char the shit out of it in a pan.
Wrap in parchment with chopped shallots and butter loose. Bake on a cookie sheet at a low temp for a while. When you can smell it is done...I did master re-heating Salmon though. You just char the shit out of it in a pan.
well i got yelled at for trying to cook fish on a hibachi in the parking lot