Recently in The Orts Category

Yes, you heard that right, a West Contra Costa farmer's market hosted by Catahoula coffee roasters in Richmond. Music on Saturday, market on Sunday.

Farmer's Market: Sunday April 20th - Parking Lot of Catahoula Coffee.

This Sunday April 20th, 2008 (10am-1pm) Park Guthrie and members of the 5% Local Coalition (Urban Tilth and Richmond High School's YME Club) are selling West County-grown produce, plants (tomato seedlings, edible perennial seedlings) and plant food (worm castings and worm tea). All of the produce will be brought to market by foot or bicycle. All of the proceeds will support food production programs at Richmond High School or the Lincoln School Farm.

A few Local (Richmond) artists will be on hand to showcase their art and crafts. Liana's Cake Kitchen & Grand Finale Flowers by Tracy Weber.

Music: Saturday April 19th -
This Saturday April 19, 2008 (10:30am to 12:30 noon) stop by for a cup of hula and enjoy a local Jazz Trio. John Bob and Playboys will be back. Catahoula Coffee will continue to source local artists to play from time to time.

Catahoula Coffee
12472 San Pablo Avenue
Richmond, CA 94805
(510) 235-0525

Biggles

On March 28th I announced the Cook for me! contest, and right now is the deadline. Well, I got 1 entry, so far. Am thinking to myself, "Do they not love me?" Well, that's not possible. I'm the most loved of all! Then I thought, "Maybe they don't care." I'm not buying that either, you care. What else in your life could possibly be more important that me?

Taxes !!!

So, let's reset and take this contest to April 25th, a Friday. OR, if anyone has a better idea for a contest giveaway, I'm all ears. Oh dear, a cross between Hee Haw and something else just popped in to my mind. Eeek!

We'll let the dust settle and regroup, what you gots?

Biggles

A hearty Thank You! to Ten Speed Press for sending this book our way.

Note 4/15/2008: Here are the entries!

Here we find a little clearing on a pallet out in production, supplies & tools are kept handy. One never knows when that fancy load of product will need palletizin'. Actually, it's a pretty handly little area near the roll-up door with bay air blowing through at a very fresh rate.

A little over a week ago, Creepy E shows up with a few appliances from his mum's garage. One of which is this little chromium, oven thingy. It's not a toaster, no live coils to heat. It's pretty cool actually, gots this slide-out tray that holds things to be baked. Wanna see what he cooks in his very own little oven?

But first, Meathenge news!

It looks as though my sister will have some time next week fo put some real design in to Meathenge and the corporate look will be a thing of the past. Her husband, Meathead, has put together a really cool mascot and that's nearly done.

The picture of the bowls up above there are a few of the bauer ware pieces that my uncle gifted me over the last few weeks. Ain't they pretty? Expose for the highlights baby, tastee.

Weeks ago I posted that there'd be live jazz at Catahoula Coffee Roasters in Richmond. I was wrong, it didn't happen. But it does now!

This Saturday April 5, 2008 (10:30am to 12:30 noon) stop by for a cup of hula and enjoy a local Jazz Trio. John Bob and Playboys will be in attendance, fer sure.

click on pitcher for larger

Little Eddy came in to my office the other day, he's the one that gave me the idea for doing a post about Chinch Meat (chinchilla). He wanted me to do a search for Yak Meat, I did.

Google lead me directly to Delyaks, our yak source!

I'm pretty excited and will probably order some after paying of the holiday bills. Apparently it's 95% to 97% fat free and is filled with Omega 3 oils, CLA's, Oleic Acids,and Stearic Acids. Healthier for us than skinless chicken breasts and fish? They say it's true. Not gamey, not greasy, juicier than buffalo and delicately flavored? Dang, that's pretty darned impressive.

Welp, look for a yak post coming up in our future. There's tons of information and pictures on their web site, go have a gander.

xo, Biggles

ps - Sure I talked about yak meat, but I really wanted some way of sharing the sunrise with you.

Sure, you think I'm going to do some cutsy little post about how to involve yer youngin's with piggies. Nope, not even remotely. No, see this post is about another web site and it's name is Pork 4 Kids. Chilebrown sent this over a few weeks ago, go have a look. It creeped me out at first, but they have games and you can even make your own placemats for the dinner table!

Thank you CB.

Biggles

Awesome Z (my 12 year old boy) started middle school this year. Wahoo, for several reasons. I believe one of his favorite things is that he doesn't spend the entire day of school in one classroom. Every hour or two he's off to another class, neat eh? Yeah well, one of those classes is something called Woodshop. Yup, you know the one. Uh huh, you're getting the idea now. One of his projects was to make a cutting board, a really nice one too. And as you can see, this woodshop is sportin' some fancy ass ... thing that allows one to put pretty letters in to wood. My chest is out at least 3' feet today, am so proud.

Biggles

Who the hell is Ted? And what the heck are you talking about Biggles? Whoa there Tex, hang on. Ted is Highland Hills Farm and rancher extraordinaire. To say he's a local character to our farmer's markets here would be a small understatement. I remember working the Fatted Calf one fine morning and overheared Ted telling a customer in a certain tone after said customer asked for directions for cooking, "I'm a rancher, not a chef!" And that, pretty much handled that.

Being who I am, have always been impressed with his "ranchin' truck". A Ford 3/4 ton rig with dents, dings, mud, dirt, dust, scratches and now a missing tailgate. That and a permanent collection of random hay pieces that fly out the back at any given moment. Well, I'm not quite sure why or how the planets align with him, but for me and a few others, he's spotted more about town than anyone we know.

The picture above was taken way back on September 1st at about 9:45 am, west bound on I-80.

I saw his truck again this last Monday at 11:22am, parked on Dwight Way heading east near San Pablo avenue. Quite a few bales of hay, a gaggle of humongous coolers (full of meat no doubt) and a piece of twine holding this all in the bed (no tailgate, remember?).

Here is Jlee's report:

A couple of weeks ago, driving west on I80 around El Cerrito, there was a sudden "hay storm". Enough hay blowing around to actually have to close my window. I'm thinkin maybe a horse trailer up ahead, some guy going to the race track. I get over to the next lane, speed up to pass it to avoid the chaff. Then just coming up to Albany, I see the offender. A turquoise pickup, beat-to-shit, spewing hay. And then I know. Oh right. It's Ted. Of course.

So, as you can clearly see, Where's Ted is going to be very exciting. Please stay tuned for the next, Sighting of Ted!

Biggles

Hey listen up you lunkheads. Not only do you get a chance for a Chili Cook-Off, but you get to watch my good friend and yours, Chilebrown, compete! He's entered and got his team nearly put together. And unlike local BBQ competitions, you'll be able to sample the goods. Cool, eh?

Saturday, September 15th from 10am to 4pm come have a visit. If you're wondering how you'll find ol' CB, here you go.

You can't miss'im. See you there!

Chili Cook-Off & Car Show
Lefty Gomez Field
Saturday, September 15th 2007
10am to 4pm

UPDATE: Team Chilebrown WON !!!

Please click through for stuff.

Came out of the camera just as you see it, cool eh?

Here's a bitchen article sent to us by our good friend Mr. Heckert. It seems as though, about the time humans started campfires, their brains doubled in size. I suppose it was however long after that when we figured out how to distill grain that it deflated down to size. Ah well, what you gonna do?

Here's the article by David Ewing Duncan,

Did Primordial Chefs Feed Our Giant Brains?

Have you ever found yourself at a point where you don't feel like cooking? Feel as though computers, pots, pans come at too high a price? It happens to everyone from time to time.

This afternoon, after work I was helping Ed and his brother Stephen bring in a new washer/dryer combo rig. It's what guys do best, move heavy things. We quaffed a few beers and towards the end, Unky Steve offered up some Vietnamese egg role rigs. They had been made semi-recently by a co-worker and he had quite a stash.

My first reaction was, "Damned, something I'll have to cook. I don't want that."

Then I kicked myself and said, "You IDIOT !!! It's deep frying, you suck at it and it'd be a great time to put some time in. Practice my boy, practice." So, off I ran with 2 of those baggies you see.

I paid careful attention to muh cast iron dutch oven, oil level, heat and such. Got me up to 374 degrees or so. I figured they'd all sink and fill with oil, just most of my other deep fried adventures had ended up. Nope, I timed, played and watched bubbles exit. I found that at 4 minutes, they were good to go.

It was so much fun listening to the prickly oil, keeping them moving about to distribute even oil heat and watch them brown. One by one they came out and damed if they didn't suck. The oil content in the food was nonexistent, the quality of the little darlings was perfect. Meat to crunchy veg, tight roll, and flavors melded. This dear woman had constructed something I couldn't screw up! I'm so excited I'm going to keep the oil and do some frying this weekend.

Yup, I ate them all. Such a refreshing treat, thank you!

Biggles

Look what showed up on my doorstep? All packed tight with dry ice, shipped next day air an junk. It's full of cured pork products !!!

A few years ago a commenter showed up on the Meathenge train. Seemed to be a laid back kind of guy, got smarts about him, and some minutes a day to read my ramblin's. Times rolled along, he came and went, leaving comments behind him as he pleased. Sometimes it was just a hello and a few times it was to ruffle some feathers, even if he din't mean to. Apologies all around and off we went.

Welp, had some time to myself and decided to jump in to the small frey. The Monkey Wranger and Cookiecrumb have been doing some vegetarian Italian Rice Tort action. It sounded easy enough and I figured if I was going to do it right I'd need to start with some of Fatted Calf's Pancetta. So, off to the Berkeley Farmer's Market first thing.

There were a few other things on my food list that I needed and this market didn't have 'em. These would be milk, panko bread crumbs, rice and whatever else I was forgetting.

Okay so I had a list and I knew what I was up to. But I didn't figure on the new Halal market next door to the El Salvadrian grocery to be open. It was, I went in.

Ya know, those Middle Eastern countries have an amazing gaggle of spices and herbs. One isle I had to go up and down 4 times just so I could inhale the goodness further. I saw a little package called Sausage Chili, filled with a red powder. I still have no idea what's in it, mostly paprika smells like to me, but how could you not buy a powder called Sausage Chili? Down a ways spied me a package of Black Cumin seeds, snatch! I had goosemup pimples all over. Thinkin' to myself, got to get me to these Middle Eastern recipes some day, soon.

This whole time I knew there was a meat counter behind me. I was carefully ignoring, sneaking past. Acting as though I was a vegetarian lost, I slid to far end and turned away, only to glance back as though I didn't care. What I saw was a hospital clean meat display of some kind of fowl, turned out to be chicken. But what really caught my eye were two fresh 3' legs of some kind of exceptionally clean red meat.

OH SHIT YEAH BABY !!! I know one of those is goat, just know it. I axed the smiling shop keeper about the legs. One was goat and one was lamb, I found the goat on my own. Her staff person asked how much of the leg I wanted. It took me a few gestures stating clearly I wanted the whole leg, silly.

Well, I'm not sure how my rice tort is coming along. 4 cups of milk and 1 cup of rice seems like an off ratio to me, but I've never made a rice tort before. So, what do I know? In any case, I have a leg of goat in the fridge I need to find something to do with over the next 24 hours. I thought about smoking it, but then got a rush for homemade curried goat over rice. After all, I do need to find a use for 10 pounds of Sona Masoori rice. Yup, I bought that too. Anyone know what that is, Sona Masoori? Looks like tiny grain rice.

Biggles

A week ago Pat Fusco, a dining buddy and internet cohort, emailed me asking to use my mackNcheese photograph for an upcoming article she was preparing. I said, "Well, okay."

It was then she mentioned hesitantly that the article was about funerals and was that still okay?

Okay, let's see if I got this right. We get to combine Food, Photography & Graveyards? How could this possibly not be the most fantastic thing ever ?!? I felt as though I was walking 3 feet ... under the ground.

Enough, let's get to the goodies. Here's Pacific Sun's website. Here's the article without the pretty image I did. And bless the Powers that Be, they put the paper in PDF format. It may take a few minutes to download, then scroll down until you see the macky cheese picture and the title of Food & Drink. Bask in my awesomeness. Oh, and a hearty cheers to Pat for thinking of Biggles in her time of need!

Cheers,

Biggles

Yesterday I was invited to a nice lunch at Cookiecrumb and Cranky's place. Surely you remember? I'm Mad and I Eat? Yes, those two.

They were hosting and all I had to do was show up. Uh, huh. Yup, invite a hillbilly and he doesn't have to bring anything?

Early Wednesday morning I realized I had a tritip and Chilebrown's home made Chile Verde Sausage in my fridge. They needed cooking, so I brought them with me as I hit the road. And this is where the above image steps in. I can't remember ever buying in to that whole "New Years Resolution" thing. I never thought it was a good idea. I figure, do your best and move forward each year. Simple enough and makes beings such as myself happy enough to actually live through.

As I was revving my dusty old Dodge truck out of the toll plaza on the bridge I began to review the year and think that maybe I did have a few things in 2007 I'd like to add. 65mph rounded out the speedo as I mushed it in to 5th gear and figured 83 was a good velocity to attain. And it hit me, CROSS MORE BRIDGES !!!

As the last 18 seconds counted down on the bridge, I grabbed my rig and slapped this shot in to that memory card thingy. I never thought anything would be in focus, let alone be worth posting. In the upper right is a slice of San Quentin prison and in the mirror of my creaky machine is the reflection of the San Rafael Bridge that joins with Richmond. After the bridge, I downshifted said creaky machine at 70mph in to 4th and coaxed my fuel injected V8 in to light speed. Ya know, I realize it's irresponsible and all. But the sound a V8 mated with a manual transmission makes, no, gives me the weak knees. Plus I only commute a total of 12 minutes a day, I can justify such things.

Our lunch together was a much needed respit and a mutually happy place to be on a Wednesday afternoon. Our spice collection, herb collection, hot sauce collection, knife collection, pan collection and roaster collection had a lot in common. We'd make some fancy comment and both come up with the same answer. So nice and even with a together that had nothing left behind.

If I had to start another damned new year and make some positive comment about the future, 2007 is at the top of of my list.

xo, Biggles

Been sitting here for a minute or 19 writing down witty paragraphs that kinda rambled around like a 3 legged duck on acid. After removing said paragraphs I'm happy to report I'm glad to see 2006 fade and lead us to another year, 2007 (It's sequential don't ya know).

Happy New Year to you all! Meathrenge rules.

xo, Biggles

Not a heck of a lot going on over here. Sorry about that.

Thank you to Kevin at Bacon Press for brightening my day yesterday with this Sign Generator. Then, an apology to my friends who've been receiving said signs from me over the last 24 hours.

Biggles

ps - rock me Amadeus

In the back of every kitchen is not only a pantry and stove of some kind, but there simply must be at least a radio.
I have an old Crosley table radio to keep me company. That's good for those early Saturday morning news updates. But it only goes so far, being an AM radio and all. 5 years ago I ran in a second pair of speakers to the kitchen so I could be in my own world without bothering others. Good idea eh? You bet.

What's on the turntable today? Country Joe & the Fish - Electric Music for the Mind and Body. Next? Donovan, Sunshine Superman. This will bring us in to dinner with Band of Gypsys and will center us nicely for the week to come.

Peace brothers and sisters and may your sausage always be juicy.

Biggles

Happy Sunday to everyone!

Eat well.

xo,

Biggles

Hello,

That's right, you heard correctly. Rick is retiring and doing it soon. This means his custom smoker has to go.
Are you tired of those little round offset smoker rigs? The ones where it takes 20 pounds of charcoal to do 10 pounds of meat? With all the hot spots and horrible engineering? Or are you interested to see of smoking meat with real wood makes a difference over a propane rig?

You read that right, Rick is on a fast track to retirement as we speak. He's been making funny noises for the last few weeks and finally admitted earlier this week he's packing up and heading out.
Rick and I visit on a weekly if not daily basis and he's been pulling 50 hours plus, that's just no fun no matter how you slice it. This coupled with a few other things has pushed him out of the retail business and towards the commercial/wholesale business. In other words, going back to his roots.
Rick's future is solidifying each day. But mine is wide open, in a cold, dark and sad way. Where's a needful custom meat kinda guy going to find solace in the world of grocery store packages?
Comon in and sit down. Open up my scrapbook of Rick's Meats for everyone.

A warm summer's evening, the sun goes down on yet another beautiful July. The boy's hair has been growing at an alarming rate. I'm one of those fathers that curse the electric company and spew as I run the house turning off each bulb, each computer monitor and check the fridge door. If I could milk my own cows to save forty cents, I'd be there.
Mama has asked me over and over again to take the boys to get their hairs cut. I agreed at the time, but knew I could save a few bucks by doing it myself. At eleven years old Z has met my hair cutting 'skill' more than a few times, which is why Mama wants me to have it correctly done.

I had my way tonight and before anyone knew it, they were shorn.

They will surely get hassled by mates, but I saved over 20 dollars.

Do you remmeber?

Ith pretty.

Which one of those words don't belong? Which one of those words don't quite fit? You guessed it Sherlock, the word Beach is what I was looking for.
Have you ever been sitting at your desk and said to yourself, "Okay, I've had enough of this. I need a breather." Today was that day.

Creepy E mentioned on Thursday that low tide would be at 9:45 this morning, Friday. So, with buckets and gloves in tow, we made our way (it took 6 minutes to get there) to Point Isabel. Or more commonly known as Tepco Beach.

Wachu talkin' 'bout Willis? I'm talking about Tepco Beach. The place where a local China Ware company over 50 years ago would dump all their imperfect or damaged plates, platters, mugs, bowls and whatever else needed to go. Tepco's deal was they made heavy duty restaurant ware and put fancy patterns on it. They even made china for our armed forces. So, the variantions are immense and fun and very collectible. Well, at least their collectible when they aren't in a million little pieces.

Wanna come play at the beach?

How is this Saturday treatin' ya'll? Doing really well here, for sure. We've got a nice tri-tip beef roast with a curry based dry rub with a tad of dried herbies and a little hot cajun sprinkled over. The grass fed organic beef chuck roast is more of a cajun rub and both are topped with bacon rosettes.

And where we have a nice chicky all trussed up with a lemon herb action going and I sprinkled a little hot spicy cajun on this one as well. This would be the Tony Chachere's action.
All said meats are on the low level, low heat track to goodness in a handful of hours. I expect the skin of the chicken to be crispy, yet juice will run when sliced. The beefs will be smoked to maybe 135 and pulled to rest.

Cheers to you all on a wonderful day!

Biggles

Here we see a nice little beef ball-tip roast with extra virgin, Survival Spice, two lumps of butter and of course, as you can see a killer sprig of rosemary. And if you look closely on the bottom, you'll notice a cast iron trivet. See the round holes?

That's right, this very day Meathenge is 3 years old, that's this many. The only time it seems like such a long time ago, is when I go back through my archives of the first few months, hooboy. I suppose for the first month I was really learning the software and how things went together. I remember though, in about 6 to 8 months I'd run out of schtick and wallowed for a bit. Questioned blogging, questioned my mad skills and considered going off half-cocked and doing something else. Obviously I decided to wait until I was full-cocked & refreshed for another try. I'm so glad I did. The people I've met over the last few years have turned in to permanent relationships that I talk with on a regular basis. Some of which we go out to dinner with and exchange gifts on a regular basis (Thank you CB for all those early morning bacon deliveries). It's been GREAT.

Thank you everyone and Happy Birthday MEATHENGE !!!

It wasn't too long ago Sandra of Khoolsville and I crossed paths in our comment sections. Days passed and I'd left a comment about one of her drawings, a cat I believe. It went something like this, "If I were to draw a cat, it'd be clutching its meaty prey." Or something along those lines. Time quickly flew by and I mentioned something about a Meat Fairy and Sandra said she'd love to draw this Meat Fairy . Neat!
Well, sooner showed up rather than later and above you see our Meat Fairy! Dang, she sports some good action on her pen, eh?
And here we have her cat clutching its meaty prey.

I'm glad she drew the cat and not me. I know what mines would have looked like and this most certainly would totally kick my cat's ASS.

Thank you Sandra for a nice finish for today.

Biggles

Ha! Meathead gifted me this quite some time ago. More than a few months, but the product still looks good, I suppose. I don't have what it takes to open it and sample and I'm sorry. Have you opened and had a little treat?
Do you have one in your fridge? Let me know what it's like!

Hah! Just got an email from David Lynch of Torchbearer Sauces. Turns out they finally got their online store up and going. So, to test to see how their new system works, they're offering 50% off!

What? You don't remember the few reveiws I did on Torchbearer? Here's the Torchbearer's #23 Fever Sauce review I did last year. They range from a very mild every day sauce to one that'll give any hot sauce a run for the money. I'm going to go order a few more, my favorite is the Fever Sauce. It seems to be right in the middle, enough burn to let you know it's hot, yet something I can actually eat.
Here's how you get your deal, enter the code word: onions
Please feel free to pass this information along. It's only on for 10 days, Feb 1- Feb 10. This is too good of a deal to pass up, I'm off to get more, right now.

xo xo

Last week I was contact by the producer of Open Source, a public radio show with Christopher Lydon out of University of Massachusetts at Lowell. They had a Thanksgiving 2.0 radio show scheduled for November 18th and I had time to participate. Turns out I was to be 1 of 4 guests for the show. First off was Jim Leff of Chowhound, Derrick from An Obsession with Food, Julie from A Finger in Every Pie and of course, Me.
I really had no idea what to expect, but Chelsea kept tabs on me and got me situated with times and what to expect. Maybe 30 minutes before I ran back out to our detached garage in the back yard and sat at my desk, waiting. I had some reference material handy, just in case. I lifted up the phone every 5 minutes or so, just to make sure we had a connection. The phone rang and it was time. Time to sit and wait. What with station intros and news bits, much of the time you're listening to dead air. I was only to be on for a portion of the show, that was fine. Being on air for 60 minutes sounded a bit much to me. I was done in 40 minutes and went on my merry way.
If you visit the Thanksgiving 2.0 link and look for the "click to listen so the show" link, it'll download the mp3 and you can listen to the entire show, too cool.

Yeah! I stopped by Rick's Meat Market and picked up some hot dogs for our Mummy Wraps and the total came to $6.66! NO kidding. These are our good luck wieners.
Mummy wraps, you ask? Take that premade pilsbury biscuit dough and roll out flat, roll up wiener and install in to hot oven until golden brown.
All is well here and BOO to ya'll.

Biggles

When Kevin from Bacon Press sends Meathenge Labs a gift of freshly cured olives! That's when!

Do you have a 50 year old gas range? O'Keefe & Merrit? Wedgewood? Something similar? If you do, did you know you can adjust your flame height? That's right with a greasy 9/16 wrench and a little guidance you can turn your weezy old flames in to towers of mighty blue jet streams. It'll only take maybe 15 minutes to tune them all and it's next to nearly almost safe. Are you interested?

The other day I stepped into something over at Seriously Good (look for October 4th 2005's entry). It seems as though us food bloggers are doing a Show & Tell of our kitchens. I believe it's a great idea, since what we're about is food and cooking. Mrs. D over at Belly-Timber started it and I have to say, her kitchen really impressed me. More ways that one, you'll see what I mean. Go look! If you haven't already seen my kitchen, come along ... (no, I'm not going to say, "walk this way")

Wow, it was over a month in the making and August 14th was the day (yesterday). Jen, Sam, Fatemeh, Amy and myself sat down and over email hashed out the details. It wasn't easy, everyone had their ideas how things were to be and what theme, if any would be ahered to. After about 3 weeks it was clear it was going to be good no matter how it was diced up. I believe one of the tough things was coming up with a list of who was invited. Surely we would leave someone out, but we did the best we could. At this point I believe we forgot to invite Greg and his wife from Life's a Picnic and maybe a few others. It's wasn't intentional and we'll do better next time, I promise.
Everyone was to bring a dish to share with about 4-5 people and Meathenge Labs was to host and smoke meats all day long. And guess what? We did.

I was doing just fine, I'd finally completed the Grand Day Out post, took me too darned long. While I was doing that I had a mesquite fire starting up with some Crepinettes and my custom Beer Brats with Cheese waiting. Everything was laid out and it went fine. I tended the fire closely and got the sausages & crepinettes done in fine style. As I was shoving down the first Beer Brat a knock came at the door. I hesitated while chewing, not knowing who it was. As I opened the door is was a Mama, a Papa and a little girl selling fresh Tamals. I don't know Spanish, maybe some day. But we got it figured out, a dollar a piece and 12 for 11 dollars. I got a dozen, that was an easy one. I don't know what I'm going to do with them all, maybe share, maybe. Half pork and half chicken they be, easy that way.
I decided to leave my grilled goodies to the side and try one chicken and one pork tamal. Hot sauce in hand I dived in, they okay. I don't think they used real lard and the stuffin's is short. Even so, it's a better tamal than you'd probably find in most places. Not only that? It came to my door.
As a side note, this has happend twice before, but from another family.

Hugs,
Biggles

Hey, we got a few entries going here, Celeste was our first! You're going to have to work harder than you thought, the entries are really well done and presented very nicely. Go have a gander, there's a link to it over there on the left under EVENTS. Or you can click HERE and go directly. Contest is due to end Wednesday, July 27th. However, it will take us a few days to tabulate the winners. So, if you're a day late? Enter anyway, it's for fun, and fun has no deadlines.

Off you go, I have spoken.

Biggles