Tim Nunan

College Square Mall in Morristown has been post for a number of years. Davy Crockett mall aka WalMart mall is not however I don't think there are any stores dedicated to clothing.

  Written by a staff member and never seen by the elected official.

  www.ddleatherworks.com

"They that give up essential liberty to purchase a little temporary safety, deserve neither liberty nor safety."  BENJAMIN FRANKLIN   "The Constitution was made to guard the people against the dangers of good intentions." --American statesman and senator Daniel Webster (1782-1852)

  I was not aware of changes in the new law that apparently now allows this.

  No, only college staff and instructors.

I carry this form to present to any doctor foolish enough to "counsel" on firearms: FIREARMS SAFETY COUNSELING REPRESENTATION: PHYSICIAN QUALIFICATIONS AND LIABILITY Part One: Qualifications I affirm that I am certified to offer (Name of Patient: ), herineafter referred to as "the Patient", qualified advice about firearms safety in the home, having received: Specify Course(s) of Study: _________________________________________________________________________ from: Specify Institution(s) _________________________________________________________________________ on: Specify Course Completion Date(s): _________________________________________________________________________ resulting in: Specify Accreditation(s), Certification(s), License(s) etc.: _________________________________________________________________________ _________________________________________________________________________ Check one, as appropriate: ___ I represent that I have reviewed applicable scientific literature pertaining to defensive gun use and beneficial results of private firearms ownership. I further represent that I have reviewed all other relevant home safety issues with the Patient, including those relating to electricity, drains, disposals, compactors, garage doors, driveway safety, pool safety, pool fence codes and special locks for pool gates, auto safety, gas, broken glass, stored cleaning chemicals, buckets, toilets, sharp objects, garden tools, home tools, power tools, lawnmowers, lawn chemicals, scissors, needles, forks, knives, etc. I also acknowledge, by receiving this document, I have been made aware that, in his inaugural address before the American Medical Association on June 20, 2001, new president Richard Corlin, MD, admitted "What we don't know about violence and guns is literally killing us...researchers do not have the data to tell how kids get guns, if trigger locks work, what the warning signs of violence in schools and at the workplace are and other critical questions due to lack of research funding." (UPI). In spite of this admission, I represent that I have sufficient data and expertise to provide expert and clinically sound advice to patients regarding firearms in the home. OR ___ I am knowingly engaging in Home/Firearms Safety Counseling without certification, license or formal training in Risk Management, and; I have not reviewed applicable scientific literature pertaining to defensive gun use and beneficial results of private firearms ownership. Part Two: Liability I have determined, from a review of my medical malpractice insurance, that if I engage in an activity for which I am not certified, such as Firearms Safety Counseling, the carrier (check one, as appropriate): ___ will ___ will not cover lawsuits resulting from neglect, lack of qualification, etc. Insurance Carrier name, address and policy number insuring me for firearms safety expertise: _________________________________________________________________________ I further warrant that, should the Patient follow my firearm safety counseling and remove from the home and/or disable firearms with trigger locks or other mechanisms, and if the patient or a family member, friend or visitor is subsequently injured or killed as a result of said removal or disabling, that my malpractice insurance and/or personal assets will cover all actual and punitive damages resulting from a lawsuit initiated by the patient, the patient's legal reprerentative, or the patient's survivors. Signature of attesting physician and date: __________________________________________________ Name of attesting physician (please print):__________________________________________________ Signature of patient and date: ____________________________________________________________ Name of patient (please print):____________________________________________________________ Patient: Indicate if physician "REFUSED TO SIGN." Have physician place a copy in your chart/medical record.

ABO

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The White House has a website to create/sign petitions. You need to create a whitehouse.gov account to use it, but that is easy. Your first name, last initial, and city and state are displayed on the petition, but that is not enough for HSUS to track you down and hassle you. go here to sign the petition. The petition needs 23,000 more signatures to be noticed, so feel free to forward this email to your friends and other dog lovers. https://wwws.whitehouse.gov/petitions/%21/petition/investigate-humane-society-united-states-non-compliance-lobbying-disclosure-act-1995/42RtSR6W

The January meeting of the Tennessee Firearms Association Lakeway Chapter will be held on Tuesday evening, the 17th of January, 2012 Cliff Bryant of Tac2, http://www.tac2.net/, will speak on the Tac2 yearly schedule and the services/training provided. Several available products will be presented such as a Discreet Carry AR15 (AR in a briefcase). +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Our meeting place is the Shoney’s Family Restaurant at 1933 West Andrew Johnson Highway (Hwy 11E), Morristown TN.This restaurant is located 1/2 block east of the West Andrew Johnson highway (Hwy 11E) and Morris Blvd intersection, more or less across from the Home Depot. There is a large, highly visible sign in front along with plenty of parking space.A pre-meeting social hour is from 6 PM to 7 PM during which you may want to eat dinner. The meeting will begin promptly at 7 PM and end at 8 PM. Opportunity will be given to ask questions related to the topic. Membership is not required - gun owners, 2nd Amendment supporters, and interested public are urged to attend. For more information contact Bill Kaylor 423 586 9121/email w9dsm@charter.net or Tim Nunan 423-586-8459/email bentcreek@lcs.net.

Can't find the words to describe my feelings: Court OKs Barring High IQs for Cops - ABC News

U.S. Sportsmen's Alliance Ready, Set, Trap 12/22/11 Trapping continues to be a hot topic in some regions, and a target for anti-trapping organizations everywhere. The robust fur markets in some regions of the country today are proof that trapping is here to stay for a long, long time. Trapping is definitely an important hobby, outdoors pursuit, and vital tool for wildlife managers. If you need more reason to get outdoors, or want to improve the odds of survival for some popular and huntable animal species like rabbits, waterfowl, or wild turkeys, then take up trapping. Traps can also help take and control problem species, like beavers, that inflict millions of dollars of damage to property or crops each year. These damages range from ruined timber, to flooded crops, to holes dug in dikes and dams. Then there�s the growing problem of missing pets�with coyotes being the culprits. For example, one damage control specialist in Illinois recently reported that he had requests to trap and check the stomach contents of coyotes that were thought to have eaten pet dogs and prized cats in one region. In one case a coyote apparently ate a cat that was wearing a custom diamond encrusted collar. There�s also the �smelly� issue of skunks. Anyone who has ever had a dog sprayed by a skunk wants trapping of the black and white creatures to begin immediately! It is also a fact that trapping helps prevent rabies and other threats to public health and safety brought on by a sharp rise in furbearer populations. These include diseases spread by�or contracted by�foxes and raccoons. There are far more of these nuisance critters out in the fields and forests than the average citizen realizes. All you need to do to get a fractional estimate of the local population is look on and along the highways for road kill animals. You�ll probably see lots of raccoons, some foxes and a few coyotes, and in some places beavers, and the occasional bobcat. Raccoons have become very common in some areas and have caused homeowner problems by raiding bird feeders, trash cans, and pet food dishes. The good news is that trapping supplies today are generally inexpensive and so are many resident trapping licenses. Fur prices, however, remain generally low partly because of the weak economy. With high gas prices on top of those, there may be critters and opportunities for you and for your traps. For more information on trapping, visit the Fur Takers of America at www.furtakersofamerica.com

U.S. Sportsmen's Alliance Wildlife Land Trust Not to Be Trusted 12/22/11 If you have never heard of the Wildlife Land Trust, now could be a good time to take note. This project is a subsidiary of the Humane Society of the United States (HSUS), the country�s largest animal rights group. This anti-hunting trust reported control or ownership of more than 100 �sanctuaries� in 38 states. Hunting and trapping are prohibited on these sites, many of which are donated to the HSUS. In fact, they boast that �recreational and commercial hunting and trapping will always be prohibited�. Unfortunately, they garnered $5 million in donations last year alone for this trust. Additional details, in case you want to determine if these anti-hunting properties are located near you, can be found at: www.wlt.org. And in true HSUS fashion, you�ll spot a donation link if you go there.

The following recipes are from Gray's Wild Game Cookbook GRAY'S VENISON CALZONE 3 cups all-purpose flour 1/2 slivered gruyere cheese 1 pkg. dry yeast 1 cup eggplant,chopped & sautéed 2 tbsp oregano 1/4 cup chopped parsley 1 cup ground venison, sautéed in 1 tsp salt bacon fat with onion and garlic Black ground pepper In a medium size bowl mix 1 cup of the flour with the yeast and add enough warm water to make a moist and cohesive ball. Fill the bowl with warm water so the ball is covered. Let sit 5-15 minutes until the ball pops to the surface. Meanwhile take the remaining amount of flour and put it on top of the counter. Make a trench in the middle of the pile and add the salt. Reconstitute the oregano by pouring a little hot water in with it first and then add it to the flour trench. You will need to add more water, fluffing it into the flour with your fingers. The mixture should be slightly cohesive but not wet as the yeast/flour ball will be quite wet. When the ball has risen to the surface of the water, scoop it out and set in the middle of your pile of flour. Knead the ball and the flour together and continue to knead for 8 minutes or so. Put the dough in an oiled or floured bowl with a towel over it and place in a warm spot to rise two hours or until doubled in bulk. Punch down and roll out into a 3"x12" rectangle. Now brown the venison and sauté the eggplant. Put the venison, eggplant and grated cheese in layers in the center of the dough. Then pull the sides of the dough up over the meat mixture and wrap tightly, pinching the seams. Flip over so the seam is on the bottom. Let rise again and bake in a preheated oven at 425 degrees until done(about 35-40 minutes).

[h=1]VENISON MEATBALLS[/h] (small batch) 1 lb. ground venison(no added fat) 1 egg 1/2 cup Italian-style bread crumbs 1/4 cup grated Romano cheese 1 Tablespoon parsley 1/4 cup milk Combine egg and meat; then, stir in thoroughly breadcrumbs, followed by cheese and parsley; add milk and knead to a uniform consistency. Small batch makes 6-7 meatballs and large batch makes 2-2 1/2 dozen meatballs of approximately 2 inch diameter. (large batch) 4 lbs. ground venison(no added fat) 4 eggs 2 cups Italian-style bread crumbs 1 cup grated Romano cheese ¼ cup parsley 1 cup milk SAUCE FOR MEATBALLS (small batch) (large batch) 1 lb. 12oz tomato paste 6lb. 10oz tomato paste 1 bay leaf 6 bay leaves 1 large clove garlic(crushed) 6 cloves garlic(crushed) 1/2 small onion(chopped) 1 medium onion(chopped) 3 Tbsp parsley(fresh) OR 1/2 cup parsley(fresh) OR 1 1/2 Tbsp dehydrated parsley 1/4 cup dehydrated parsley 1/4 tsp dill weed 1 tsp dill weed 1/8 tsp sweet basil leaves 1/2 tsp sweet basil leaves 1/8 tsp whole rosemary leaves 1/2 tsp rosemary leaves 1 1/2 Tbsp olive oil 1/4 cup olive oil Submerge raw venison meatballs into sauce and cover. Cook on medium heat for 10-15 minutes, then lower heat between medium and low for 1 3/4 hours. Do not scorch sauce! Check and stir slightly every 15 minutes or so

I have 13 pages of venison recipes and will email to those who desire a copy.

VENISON MEATLOAF 1 lb ground venison (no added fat) 1 egg 1/2 cup plain bread crumbs 1/4 cup grated Romano cheese 1 Tablespoon parsley 1/4 cup milk bacon strips or butter pats to top of meat before baking Mixing well, combine egg and meat; then stir in bread crumbs thoroughly, followed by cheese and parsley; add milk and knead to a uniform consistency. Bake at 350 F in loaf pan to desired doneness.

[h=1]VENISON ROAST[/h] Clean and trim hindquarters. Rub in salt and pepper and sprinkle with a bit of thyme or sage. Place 2 or 3 slices of bacon on roast and place in a pan with several onion quarters. Put hindquarter in preheated oven (375 F) and allow to cook for 60-90 minutes. During this time the roast should be frequently basted. From time to time red wine and /or water should be added. After removing from oven wrap in aluminum foil and let it rest for approximately 10 minutes. Gravy: After removing roast from pan add about 1 pint of heavy cream and stir with drippings from roast. Scrape pan well so all residue from roast is dissolved in sauce. Season with thyme or sage. Place this mixture in a saucepan and cook(not simmer) for about 10 minutes until sauce is reduced to the proper consistency. Taste again and season accordingly. Leftover gravy and roast can be frozen. Leftover gravy can also be used as a starter for future gravies.

VENISON STEW Cut 2 lbs. of meat from neck, brisket, front shoulders, leftovers from hindquarters or wherever, into diced pieces. Put in a deep dish, add salt, 1 cup of red wine, 2 cups of water and a little white vinegar; the liquid should completely cover the meat, if not add more wine. Cover bowl with aluminum foil and allow to marinate in a cool place for 2 days, from time to time turning the meat. Remove the meat from the marinade, dry with paper towels, and roll in flour. Dice 3 slices of bacon and place in a casserole, braise until slightly crisp; add a little butter, then quickly braise meat chunks. Spice with pepper, 2 cloves, 2 bay leaves, 1 finely chopped onion and 2 finely chopped small dill pickles; stir and add about 1/2 cup of the marinade. After stewing for about 60 to 90 minutes, thicken sauce with a mixture of cold red wine and flour. Eventually add salt if needed. The sauce should be spicy. In Germany this meal is often served with fried potato pancakes and a green salad. It is also served with noodles and applesauce.

DEER SADDLE Wash whole saddle (bone in) under cold water, dry with a paper towel; take one or two skins off. Using a large roasting pan, sprinkle saddle with salt & pepper. Put in 2 quartered onions, 2 cut up tomatoes, 2 bay leaves, and some juniper berries all around the saddle. Melt some unsalted butter and when bubbling hot (not brown) pour over saddle. Place saddle in preheated oven (350 F), and baste every ten minutes with juice from pan (eventually add some red wine). After 50 to 60 minutes take saddle out of pan and wrap tightly in aluminum foil. Let rest for 10 to 15 minutes. Add more wine to all remaining ingredients in pan and let it come to a boil. Scraping pan bottom, strain gravy into smaller pot and let it boil down for a few minutes, then put in heavy cream. Season to taste (perhaps some cranberry jelly, a cube of beef broth, ketchup, or mustard and sour cream. Don't let it boil after mustard and sour cream are added). Carve saddle; pour juices from meat into gravy. Serve saddle and gravy separately.

Barbequed Teriyaki Marinade 1 cup soy sauce 1/3 cup vegetable or olive oil 1/3 cup brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder Place all ingredients in jar and shake well. Slice round steak or other lean cut of meat into strips. Place in container and cover with marinade. Leave several hours or overnight. Place on skewers (can be bought at Wal-Mart). Cook for about 5-10 minutes. We dehydrate the strips for jerky.

I've heard that votes within unions on union matters require a photo ID; guess that should be banned as well?

Need to remember how to cook a live frog.