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Yes, and refined also!

Is admission free, no reservations or anything?

Also, just out of curiosity, i'm noticing the bonnets on the young ladies and was just wondering: - do you all have a Mennonite community up your way?

Nice turn out, plowboy; and excellent pics, thank you! What is the rig in the middle (circled here)? I don't think I've ever seen one of these before: something U.K., a 3/4 ton?

I like your truck, gimpyrobb; that rig looks like it's ready for business. [thumbzup]

Welcome.

If rustystud tackles it: - You know it's going to be done right, and - The bar will be set for everybody that follows. :driver:[thumbzup]

"Brotherly Love"; it's a beautiful thing: https://youtu.be/hjE2sxCQ_rU

"Pourable" pizza crust!? It's a giant crêpe; that's pretty funny.

I'm not arguing with you there: - THAT'S pretty hot.

That's what I was getting at: - The pics can't tell all the story to an "outsider". - But YOU can tell if it's solid or not, and that's what I meant asking about your confidence (you're there; you'll know). [thumbzup]

I like the folded flag. What inspired you there (like how did you get the idea for that)?

Yeah, right!? Does anybody on here know if that's what it is?

So what's the story with these, is the cover magnetized to trap loose ferrous particles suspended in the oil, is that it?

Thanks for all the great vids!

It's hard to tell from the pics, but are you confident enough with your welding to know that you have full penetration on those welds? And it's not a big issue or anything unless a failure there at those welds might be trouble. How do you read it all?

Hooray for Sanford, and hooray for the parade! A lot of the spectators seem to be hugging the shade; was it real hot that day?

So that is only a "pressure-fit" to mate the tubes? I know it CAN work fine, and fit tight that way, but just curious: - You feel confident in that?

As in, a truck that hit a landmine (and so now is a parts truck)?

During my college years, I worked in a bake shop for my beer money. I loved that work (well, except for the starting hours). A guy named Jay Truitt there was the head baker. I learned from him that baking is NOT exactly like cooking: - You got to measure out the ingredients for each recipe...