Loon160T

Oleg Volk was there (on Sunday, I think) with the prototype. He also had a Kel-Tec RFB with him as well.

Ditto!

I've been using a Don Hume 001 Pocket Holster for while. It works pretty well. Just ordered a Crossbreed QwikClip for my P238 this past weekend but it hasn't arrived yet. I use a Crossbreed Supertuck for my SA XD(m) 40 and really like it.

From the United States Code Title 36 Chapter 10 Section 174 Paragraph © Inclement weather: The flag should not be displayed on days when the weather is inclement, except when an all weather flag is displayed. Source: USFlag.org

Similar situation occurred in North Alabama around Memorial Day last year. A National Guard Sargent saw the flag below and decided to replace it. The flag was raised by a woman's son that was being deployed to Iraq and they promised to fly it until return safely home. The Sargent has apologized for replacing the flag without permission. He was facing charges but I don't know if anything was ever pursued. At the time, they raised a second flag pole and were flying both flags as shown below. Here are links if you want the full story: Lawrence County Sheriff Investigates Tattered Flag Removal - WHNT Lawrence County Woman Now Has New U.S. Flag - WHNT New Flag, Next to Old One - WHNT

I'll second the Brian Rutledge recommendation. My wife and I took our HCP class together last June and we both thought he did a great job.

I'm checking it out here: Fox News: Boston With 63% of precincts reporting: Brown 53%, Coakley 46%

Tagz I may have to check him out too.

Forgot to add: you'll probably have to have the meat department of your favorite market cut a rib roast into steaks.

Form "Cook's Illustrated": "Types of Rib Cuts Butchers tend to cut a rib roast, which consists of ribs 6 through 12 if left whole, into two distinct cuts. The more desirable of the two cuts consists of ribs 10 through 12. Since this portion of the roast is closer to the loin end, it is sometimes called the “loin end.” Other butchers call it the “small end” or the “first cut.” Whatever it is called, it is more desirable because it contains the large, single rib-eye muscle and is less fatty. A less desirable cut, which is still an excellent roast, consists of ribs 6 to 9, closer to the chuck end, and sometimes called the second cut. The closer to the chuck, the more multimuscled the roast becomes. Since muscles are surrounded by fat, this means a fattier roast. While some cooks may prefer this cut because the fat adds flavor, the more tender and more regularly formed loin end is considered the best. Is Prime Rib Worth the Premium? "Prime" rib is something of a misnomer. Originally used to refer to the most desirable portions of the rib section, the term became somewhat confusing once the U.S. Department of Agriculture began using the label "Prime" as one of its beef-grading classifications. The grades classify the meat according to fat marbling and age--as well as by price. Prime is the best, followed by Choice and Select. Prime-grade prime rib costs about $17 a pound, while Choice-grade prime rib goes for about $13 a pound. Additionally, some butchers offer dry-aged prime rib--Prime-grade rib roasts that have been aged for up to a month to tenderize the meat and concentrate its flavors. Dry-aging adds another $2 to $3 to per pound. To find out if Prime-grade prime rib is worth the premium, we cooked about $1,500 worth of beef, including several Prime-grade, Choice-grade, and dry-aged rib roasts. In the entire lot, there were no outright losers, but the experiment was telling. First, we don't recommend spending the extra cash on dry-aging. Given the intense flavors imparted by the grill, any distinguishing nuances were lost. On the other hand, in most cases the Prime cuts beat out the Choice cuts in terms of superior marbling and, thus, superior flavor and texture. Given that this meal will be a splurge no matter how you slice it, springing for Prime beef makes sense, although a Choice roast will be almost as good." So look for a rib roast without a lot of intramuscle fat. I've had the best luck getting the cuts I look for at my local Food Lion.

Referring to this post perhaps?

SWFA.com perhaps?

If you're coming down to Hero-Gear anytime soon, I'd be happy to bring mine by so you can check it out.

I have a generation 1 and I really enjoy it. I can't use the whispernet (the wireless service) from home (I'm out in the sticks as they say) but there's no problem connecting at my workplace. I also work in a highly restricted WiFi location and, since it's using basically a cellular service, the net cops don't come looking for me.

Excellent choice in phone and broadband service! I use both as well.

Is this what you're looking for? Quick Drawâ„¢ Gun Magnet

They were at the Guns and Gear Expo and here's link some additional information about them (The Hoplite Haversack). It's post #53.

I haven't tried this recipe yet but I trust the source (Cook's Country): Cincinnati Chili Use canned tomato sauce for this recipe—do not use jarred spaghetti sauce. Serves 6 to 8 1 tablespoon vegetable oil 2 onions , chopped fine 1 clove garlic , minced 2 tablespoons tomato paste 2 tablespoons chili powder 1 tablespoon dried oregano 1 1/2 teaspoons ground cinnamon Salt 3/4 teaspoon ground black pepper 1/4 teaspoon allspice 2 cups low-sodium chicken broth 2 cups tomato sauce 2 tablespoons cider vinegar 2 teaspoons dark brown sugar 1 1/2 pounds 85 percent lean ground beef 1. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar. 2. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt and serve. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)

Huh???

By the way, the cost of COBRA coverage recently changed (from IRS.gov): "Workers who have lost their jobs may qualify for a 65 percent subsidy for COBRA continuation premiums for themselves and their families for up to 15 months. Eligible workers will have to pay 35 percent of the premium to their former employers. To qualify, a worker must have been involuntarily separated between Sept. 1, 2008, and Feb. 28, 2010. This subsidy phases out for individuals whose modified adjusted gross income exceeds $125,000, or $250,000 for those filing joint returns. Taxpayers with modified adjusted gross income exceeding $145,000, or $290,000 for those filing joint returns, do not qualify for the subsidy." More information is available on the Department of Labor website. Good luck.

Supposedly Grace's Plaza Wine and Sprits (link: Grace's Plaza Wine & Spirits - Nashville, TN - 615.383.7660) carries it. I've never had it. I'm partial to Prichard's that's distilled just down the road from me in Kelso (link: Prichard's Distillery, Fine Rum, Crystal Rum, Cranberry Rum, Key Lime Rum, Sweet Georgia Belle Peach Mango Rum, Private Stock Rum, Sweet Lucy and Double Barreled Bourbon).

Looks even better in person (the rifle that is). It's on display in the shop and you can have your own built for $6,500.

Is this it? Source: The Greeneville Sun - News Story

Kinda looks familiar to me too. The XD(m) perhaps?

I like mine as well. I carry it in an Don Hume pocket holster and I forget it's there.