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how about a Oklahoma,AR,MO,KS,TX,+IA GTG thread?

67L36Driver

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Drug out the 655BP. Ran on the second dribble. [emoji106]. Been four year since I last run it.

Was having fun with the pine trunk until the throttle shaft spring jumped ship. [emoji90]

And, the tygon fuel lines got stiff, need changed.

I’ve got the manual oiler hooked up wrong I think.

4c21b51fdfb0f4a1e4521730b01dc67f.jpg
 

moparnut88

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Drug out the 655BP. Ran on the second dribble. [emoji106]. Been four year since I last run it.

Was having fun with the pine trunk until the throttle shaft spring jumped ship. [emoji90]

And, the tygon fuel lines got stiff, need changed.

I’ve got the manual oiler hooked up wrong I think.

4c21b51fdfb0f4a1e4521730b01dc67f.jpg

I’ve still got my dads he bought brand new. It’s always been reliable. Only problem I ever had was a cracked reed block.


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67L36Driver

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Since we were thwarted in our endeavor we drug out Mo.Jim’s 655. Dumped fuel and put in fresh.

Noodled the rest of the pine trunk. [emoji106]

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Saved a couple large chunks to back yard.

.404” x 36” is some past geezer capacity.

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sawnami

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Good morning!
A couple months ago I was asked by a couple dealerships to do some dealer trades and customer deliveries for them. I like traveling and seeing the countryside so I thought I'd give it a try. So far I've driven over 7,000 miles. Heading to Nashville in the morning.
 
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Jetmd

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How's your management there? I could use a change of pace, stupidity is reaching dangerous levels at

I will defer the answer to this question to those more knowledgeable than I.

@WKEND LUMBERJAK can handle this one!

I believe it has a lot to do with which company you work for.

But all management leaves something to be desired.

It is a great career though.

Open enrollment for hiring will commence next year.
 

WKEND LUMBERJAK

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I will defer the answer to this question to those more knowledgeable than I.

@WKEND LUMBERJAK can handle this one!

I believe it has a lot to do with which company you work for.

But all management leaves something to be desired.

It is a great career though.

Open enrollment for hiring will commence next year.
From visiting with people from different company's they all have there faults. It just boils down to which ones you want to deal with.
 

67L36Driver

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b4902622e6b032e0ed94a8ef518747f6.jpg


Last of the pine chunks.

I had been piling it next to the curb and it would disappear overnight except when raining.

One fellow woke the neighbor throwing it in the back of his truck at 1 am. [emoji23]

Piled it up in the yard to see if the wood scroungers are willing to walk a few steps.

[emoji48]
 

Dub11

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I will defer the answer to this question to those more knowledgeable than I.

@WKEND LUMBERJAK can handle this one!

I believe it has a lot to do with which company you work for.

But all management leaves something to be desired.

It is a great career though.

Open enrollment for hiring will commence next year.

This is the managment ideology I'm dealing with now.

No we can't perform the $112,000 fix to your press that runs around the clock and has already allowed close to 200,000 sheets (sheetd very between. 85 to 1.10 each) to hit the trash can we just bought a 4 million dollar press that only has enough work for 30 hours a week.


Extremely frustrating would be putting it lightly
 

Hinerman

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I grew up in my Grandparents house; they were from upstate NY, descendants from Eastern Europe, and Russian Orthodox. My grandma was a good cook but there are 2 things that stuck out as exceedingly awful: stuffing and leg of lamb. She liked to cook leg of lamb for Easter and Christmas. I always ate some but could not get enough mint jelly to choke it down. I have hated lamb ever since.

Enter Grumpapotamus (Matt). Last Wednesday night he made us lamb burgers (with runny fried eggs on top), which were outstanding; and grilled a lamb tender loin, which was more amazing. The lamb loin was tender, juicy, and flavorful. I would take a lamb tenderloin over pork loin every day of the year. I would take a lamb loin over beef loin too because a lamb loin is just as good (maybe better), easier and faster to cook, and doesn't way 10-15 pounds.

My point, if you are a lamb hater like I was, give it another shot. I am open to leg of lamb again now; my Grandma just didn't know how to cook it the American way. Maybe Grumpapotamus will chime in with some tips.
 

JimBear

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with runny fried eggs on top
If it was runny, it wasn’t fried, just saying.... It made me gag watching my sister eat runny eggs when I was a kid & still does. My one of my girls went to England for a 7 day trip, she ate runny eggs & spent 3 days in her hotel room losing her groceries. She doesn’t eat them that way anymore.

I would agree with everything else you said about lamb & proper preparation & cooking techniques. Apparently Matt is quite the gourmet cook.
 
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