Might be worth seeing a sports doctor. I went to one on Cavernmech's recommendation when I was having knee troubles and he diagnosed it immediately. Mind you I've been taking it pretty easy all Fall (just slower trainer rides to keep my legs happy) and also haven't been following his orders, so I haven't made any improvement nor had any problems (mmm.. laziness).

But yeah, if it's swollen or warm to the touch, make sure you ice it really well. And by "really well" I mean to the point of numbness. Then let it come back up to normal temperature on it's own. Also, Advil is your friend. </lessons learned on my way to Montreal>

ps. I'll have to check out that butcher. I don't eat a lot of meat, so when I do I like to buy quality stuff.. and preferably local/organic/free-range.

Is it knee pain from crankin' big gears, fatigue or a positional factor?

I had some local/organic/free range meat last night. Got it from my cottage, eats lots of apples from the wild apple tree and free range wandering the woods until the crossbow bolt provided me with venison steaks for the year.

Mmmm, venison is tasty. And no preservatives or steroids.

Just surface skin worms
Did you gut and butcher your own deer?
That would be something to learn...

Field dressed it then off to a butcher. Hard to get done, butchers need a special licence to dress wild game. We know of a butcher though from a friend that does it for a good price, if you know the password.

Cumbrae's poultry and pork is nearly identical to fresh from the farm's. The key to the pork is the fact the mennonite's have never allowed selective breeding to remove the fat from their pigs. Removing the fat increases a steroid like hormone that causes pigs to get skittish, modern commercial pig strains often die in large numbers if you slam the door or start a tractor near them. The reason Cumbrae's is so much more expensive is they use Basque pigs bred by Basque exiles in Washington state. Its good stuff, fatty and delicious but the price difference is huge and the taste difference really small. Also by buying from a local source your reducing the carbon footprint on your food. Cumbrae's is great for certain things, especially beef but for pork or poultry your wasting your money buying it there. Though my xmas prime rib is coming directly from him. And fresh goose on boxing day from fresh from the farm, which means lots and lots of goose fat.

FYI I picked up a nice pair of Adidas arm warmers at bikes on wheels in kensington. If anyone needs some clothing they seem to be having quite a good sale on whatever they have left for the season. Worth checking out.

Edit: Apparently the washington state pork is only available wholesale from Cumbraes now you know...

Getting the car paint chips out of the animal has always been my challenge in preparing fresh meats.
jk'

Plastic coated bumpers.

I made this for myself last night. Robust and tasty. Thanks for the recipe.

Bumpers are what separates the wheat from the scaffe as it were.... bumpers literally bump them back into the woods for another years growth. Aids in the sustainability in the whole car/food chain circle of life

On my ride home tonight I had a cabbie pull up next to me with his window rolled down. He thanked me for having such good and bright lights on my bike and for being very corteous and said if anyone hit me it would be their fault. I thanked him and told him he just improved my opinion on cabbies.

I wish this happened as much as people harassing me...

^^cool^^

https://www.youtube.com/watch?v=CMoF-iMdYzo

Warning: slightly graphic

https://www.youtube.com/watch?v=Qtzk8HNPzHY

This will also take out everything except fully armored family cars.

A .50 will push holes in light to medium armor as well if you hit the plating at a 90 degree angle. Incendiary rounds are the s**t. We used to have a blast shooting holes in old tanks and such on the machine gun range. So next time you're out shooting at APC's remember to be up high enough to shoot down onto the plating.

Buy me one for christmas TJ!

I printed this recipe as well, i will try it soon.

The gun forum is located at www.triggerhappy.net/sniper

it appears one of the cooks had their frying oil too hot (or was using the wrong kind).

am i the only one who finds firing a gun literally frightening?

I understand where you are coming from. The whole 'gun culture' gives me the willies. And not the good kind.

It's not a huge deal for me, but on the farm, I grew up shooting things like crows, skunks, rabid animals etc. as well as shooting harmless woodland creatures so I could eat their carcasses. So guns aren't a big deal for me. Never shot a heavy handgun, though. But I'd rather have a pistol-grip Winchester defender 20 guage for home defence if I ever get that paranoid. It won't go through a wall and kill a sleeping tyke and is a hell of lot more intimidating than a handgun.

i guess as long as you're eating them...

i've never fired a gun and honestly can't even imagine the sensation. perhaps i'd have a different perspective living in a rural community.

Anytime, glad you liked it. Any other recipe requests are easily granted, Veg/non-veg, whatever.

Heh, the u.s army did a test on a standard wood house with drywall. Pretty much everything except .22's overpenetrate through multiple partitions. 9mm/.45/5.56/7.62. The .50 was penetrating through brick wall with several hits.

I shot .22 sport rifles in the cadets, then onto the bigger weapons in the military. I'm by no means a gun nut. In a safe environment shooting can be quite fun. Inso far as everyone involved is respecful of the rules of the range and each other ie no dorkin on the range...

I would rather hunt human than animal though. Non-leathally of course.