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Action Door Services Company ( www.slideserve.com/Actiondoor/sliding-glass-door-roller-r...
) offers the professional way to know how to replace a sliding glass patio door. Our team can handles all problems with your repair glass door, whether big or small issues. Further any information call us (702) 369-6044
Loosen bracket around OEM exhaust - leave other end on stud, so exhaust will move forward and not drop down.
[Pearl Fiber Conga] Replacing the leather head that does not fit the hoop size. Soak it in water to return it to rawhide and then change the hoop [Repair/DIY]
【Pearl Fiber Conga】フープのサイズの合わない皮のヘッドの交換。いったん水で戻して生皮状態にしてフープを変える【修理・DIY】
recordingjp.blogspot.com/2025/04/pearl-fiber-congadiy.html
#percussion #Repair #drum #Conga #Pearl
He replaced my tires. I think the camera pissed him off a little.
This work by VintageSon Foto is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
"When gloomy gray Decembers are roused to Christmas mirth,
The dullest life remembers there once was joy on earth,
And draws from youth’s recesses
Some memory it possesses,
And, gazing through the lens of time, exaggerates its worth,
When gloomy gray December is roused to Christmas mirth.
When hanging up the holly or mistletoe, I wis
Each heart recalls some folly that lit the world with bliss.
Not all the seers and sages
With wisdom of the ages
Can give the mind such pleasure as memories of that kiss
When hanging up the holly or mistletoe, I wis.
For life was made for loving, and love alone repays,
As passing years are proving for all of Time’s sad ways.
There lies a sting in pleasure,
And fame gives shallow measure,
And wealth is but a phantom that mocks the restless days,
For life was made for loving, and only loving pays.
~ Ella Wheeler Wilcox, 1850-1919 ~
From "Christmas Fancies"
Having fun with the new editing tools!!
The front of this historic building was preserved as a facade for this upscale condo complex, built, interestingly, on one of Boise's busiest streets. Photo by Garren
Grupo Ginástico Rioclarense.
Rio Claro.
17.03.12
Caso utilize as fotos adicionar os devidos créditos: Por Juliana Salles www.flickr.com/photos/juusalles
I replaced half of the ground beef with spicy Italian sausage and added some sauteed Poblano and banana peppers.
Replaced the house coaming so that rotten wood would not be in contact with the new deck. We will restore the rest of the aft house when she returns to San Fancisco.
Changing out the bricks for quartz, like I said we would eventually do, two years ago. flickr.com/photos/runder/143961420/
This is to replace the jaws in two of my milling vices so that I can use them to hold cylindrical and other round-ish objects more securely than with the current BMS smooth jaws. I got into strife cross-drilling the split-nut pivot boss as a result of the boss slipping in the vice - even though I spent quite a while setting it up, and was really light-handed on the drilling (the V-block that I tried to use initially was actually too big - the hold-down got in the way of the drill). The piece of cast iron is part of the collection of the stuff that I keep in case I get around to doing some casting myself one day - and this piece was particularly suited to my vice-jaw purpose :)
Pacaembu Programa Chupim - São Paulo/SP - 27.04.10
Foto Por: [ Bruna Hajli - www.fotolog.com/brunahajli ]
Bracarina, Former RC Chapel
Completed in 1836 to replace the previous RC Chapel at Inverbeg.
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www.moidart.org.uk/justoutside/morarchurch/Maighstir%20Ra...
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Chapels of the Rough Bounds: Morar, Knoydart, Arisaig, Moidart
Alasdair Roberts
Mallaig Heritage Centre
ISBN 978-0-9565853-5-6
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ID:MHG17151
Type of record:Monument
Name:Bracorina & Former Chapel (Subsequently School)
Grid Reference:NM 7252 9277
Map Sheet:NM79SW
Civil Parish:GLENELG
Geographical Area:LOCHABER
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Bracorina
Chapel, School
Site Name Bracorina
Classification Chapel, School
Alternative Name(s) Bracorina, School
Canmore ID 108608
Site Number NM79SW 10
NGR NM 72525 92772
Datum OSGB36 - NGR
Permalink canmore.org.uk/site/108608
15.04.2012
Caso utilize as fotos adicionar os devidos créditos: Por Juliana Salles www.flickr.com/photos/juusalles
I just replaced my molcajete which had been lost last year during my move back to Texas. It’s basically a mortar and pestle but it is hand carved from volcanic stone. Pretty much any kitchen in Mexico or the Southwestern United States has one.
A molcajete is used to grind/crush spices and vegetables. Crushing spices and such brings a taste to the game that you don’t get by running the same items through a food processor. The crushing process brings out the natural oils in things that you don’t get by running them through a blender. I spent a few hours the other day curing/seasoning my new molcajete as it was brand new. Today was the day to christen it by making a batch of jerky.
I wanted to make a batch of super hot and spicy jerky. So hot and spicy that anyone who tries a piece will rue the day that they met me. So spicy and hot that they will look down at the ground and spit whenever my name is mentioned! The kind of jerky that makes one think, “I am damned for all time!”
My beautiful friends on the jerky group are always asking for recipes, so here it goes. God save us all!:
I procured 14 pounds of meat. That weight would require about 6 cups of liquid. I went with my standard 50/50 mix. I used 3 cups of vinegar (red wine vinegar this time) and I was going to use 3 cups of Dr. Pepper for the other half. However, seeing as I was using a molcajete, I went with Mexican Coca-Cola instead.
I procured some Serrano peppers, plenty of habanero peppers, fresh garlic, and a white onion. All, I believe products of Mexico.
First, I chopped up the white onion and ground it to a paste in the molcajete. After transferring the paste to a container, I diced about 5 or 6 Serranos (keeping the seeds and all the insides. Again, ground to a paste and transferred to a container.
Then, I took about 14 habaneros, cut off the stems, diced, and ground them to a paste. Transferred.
Followed by a handful of fresh garlic roughly diced. Again, crushed to a paste.
I looked in my spice collection and found some mustard seeds and cumin seeds. Threw them into the molcajete and ground them to a slurry. The smell of grinding whole spices is amazing.
After combining the spices with the six cups of liquid, I added about 1/2 cup of brown sugar and Prague curing salt. I was going to add honey, but they had bourbon barrel aged maple syrup at the grocer’s. How could I say no to that? I used about 1/2 cup.
I performed my typical, “Taste a teaspoon” of the completed marinade. It was sweet. It was painfully hot. If eternal damnation has a flavor, this would be it!
I’ll let the meat marinade for about 18 hours and “get ‘er done!”
WARNING: Don’t wear contacts or plan on wearing contacts for a day or so after doing something insane like this! Even after washing my hands I rubbed my forehead and it started to burn. It’s a good burn.