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I'd rather cut the second 6 inches off my pecker than be seen in a Prius.
...
This weekend I bought a number #10, three-notch, vintage Lodge skillet for 15 bucks. Took me quite a while just now to identify the pan and I still don't know exactly how old it is. When I was watching the videos before it seemed that the information is well cataloged and easy to search for. Now I can't seem to find anything now that I want to know something specific.
I'm always liked cast iron cookware. In the past, I restored a vintage dutch oven that a roommate had left out in the yard. He'd given up on it. He burned something in it and just left it outside to rust I completely restored it to new and gave it back to him.
I just treated it like a piece of metal and got rid of all the rest and then seasoned the thing like you would brand new cast iron. It turned out great and I didn't really know what I was doing.
Well back I fell down one of those YouTube rabbit holes and was watching whole series of videos on people that collect that stuff and how they restore them. I don't deep thinking it would help me in my weekly thrift store shopping and then I didn't see any cast iron for months.
This weekend I bought a number #10, three-notch, vintage Lodge skillet for 15 bucks. Took me quite a while just now to identify the pan and I still don't know exactly how old it is. When I was watching the videos before it seemed that the information is well cataloged and easy to search for. Now I can't seem to find anything now that I want to know something specific.
I have a lot of cast iron, but not for collecting, for surviving over a campfire.
I am self-quarantining until I can get in to get tested and get the results.
It looks to be a very boring process. I might move the coffee maker
to a more convenient location; I hate running up and down stairs.
So far thought, the only "fever" I've run is a low one,
like 97.7º..., so that's good.
Chain frame...
Man, I don't know about that,
all it takes is that one weakest link.