Friday, December 19, 2014

A Rare event to Witness

I thought this was funny!

Wednesday, December 17, 2014

Practical Uses for the Cap and Ball Revolver

I started a group on Facebook called "Cap and Ball Revolvers" and a new member Terrill Smoothbore Hebert posted a great article that I'd like to share.

Practical Uses for the Cap and Ball Revolver

The percussion revolver, also known as the cap and ball revolver, is far more than a reenacting show piece.

The story of the percussion revolver began in the early 1830s when Samuel Colt developed a handgun that had a fixed barrel with a rotating cylinder that held more than one round of ammunition. After numerous failings, he came up with his Colt 1836 Patterson revolver. Upgrades, modifications, new metallurgy, and various competitors soon followed.

While these guns were made obsolescent by cartridge firing revolvers in the late 1860s, black powder revolvers, both originals and replicas, can get you into the black powder game for a minimal price. But your revolver doesn’t have to be an occasional plinker or in your reenacting holster. These handguns can still serve serious purposes should you choose.

Read more:

Bacon Wrapped Backstraps


Awesome way to cook venison backstraps. Plus, they're wrapped in BACON!!!...


2 pounds venison backstrap 
1 quart apple cider 
1 1/2 pounds thick sliced bacon 
2 (12 ounce) bottles barbecue sauce, your choice


1. Place venison into a shallow baking dish, and pour enough apple cider in to cover it. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the venison, cover, and refrigerate for 2 to 3 more hours. 

2. Preheat an outdoor grill for high heat. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap venison with bacon, and secure with toothpicks. 

3. Brush the grill grate with olive oil when hot, and place venison on the grill. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. 

Monday, December 15, 2014

A period of unsettled weather on the way!

Now that winter is here I was wondering how everyone is fairing as far as snowfall goes. So far here in Connecticut we don't have any. It did snow once but with daytime temps in the 40's it's all gone already.


A storm system will track through the Great Lakes tonight and tomorrow. Meanwhile, energy will transfer over to the East Coast and a weak secondary storm will form near the coast of New England tomorrow night. The atmosphere will be warm enough for mainly rain. Showers will reach Connecticut either late tomorrow afternoon or early tomorrow evening. Temperatures will rise into the 40s across much of the state before the wet weather arrives.

A period of rain is likely tomorrow night, but it will come to an end early Wednesday morning as the storm begins to lift away from Eastern New England. The rain could mix with or change to sleet and snow before ending, especially in the hills to the north and west of Hartford. For most of the state, roads should be mainly wet for the Wednesday morning commute. Wednesday will start out dreary, but the afternoon hours will be brighter and milder. Temperatures should rise through the 40s to possibly near 50 degrees under partly sunny skies. A brisk northwesterly wind will also help to dry things out for the drive home Wednesday afternoon.