You expected them to hang around waiting for you to shoot at them?Ha!
Naw, but I mean, who steals friggin' rocks?
Aarond
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You expected them to hang around waiting for you to shoot at them?Ha!
I didnāt even know who painted them but they look great on my range. Thanks, Iāll let you know when the paint wears off so you can paint more for me.Naw, but I mean, who steals friggin' rocks?
Aarond
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Yeah talking shooting distances is much like telling fishinā stories. Good chance that ā5lb bassā youāre being told about was actually closer to 2.5-3lb lolMost of the people around here don't know what 100 yards is. I've stepped it off, used range finders. Shot at ranges. People around here just guess and it's usually in the 50 yd range when they show you where it took place. Same at further distances. 200 yds is a lot farther than people t hink. They'll claim 200 when it's actually closer to 100.
Now thatās funny!
People around the world do what they gotta do. A lot of what we eat is tied to the bad times, i. e., the Depression, a war or a famine. Once we learn something is tasty, we accept it no matter how āgrossā it might otherwise seem.
For instance, I love Rocky Mountain Oysters.
Another example, I LOVE Scrapple, which traditionally was made from hog brains, snout, eyes, tails, organs... everything except the squeal.
Golf balls would be way cheaper than eggs these days. LolHanging from a string
At 500 yards took 4 shots
260 rem, nosler rfd 140s under varget
As for 22s I've never tried. Now I am on a hunt for a bucket of used golf balls lol
And that crappie that was 1.5 to 2 pounds was likely .5 to 3/4 pound. Amazing how many I've proven that to with some digital scales that have been verified redneck style.Yeah talking shooting distances is much like telling fishinā stories. Good chance that ā5lb bassā youāre being told about was actually closer to 2.5-3lb lol
They still sell sparrow in Italy in high end restaurants. On the menu when I was there.If I recall correctly,,,
A lot of the French "Haute Cuisine",,,
Resulted from easting anything that moved during the Paris famines.
Super savory sauces to make rat, sparrows, and snail palatable.
Then there's the old GI saying,,,
"With enough catsup anything becomes edible."
Aarond
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