Photography anyone?

[Irish]

 

[Hick]

ahhhhhh!.. gotta love spring irish

 

[Rosebud]

Beautiful shots Irish.

This is my first re-blooming orchid.

 

[tcbud]

Out on the lake a couple weeks ago.

 

[Hick]

caught this l'l bugger packing his lunch, I guess..

 

[ozzywhitelufc]

Looks like he has raided DD's big Bud stash jar...

 

[Hick]

..........

 

[Rosebud]

you did not take that double rainbow, no way!
Beautiful.

 

[Ruffy]

gods country!!
pic 1 -high alpine of b.c,
2 -ski touring
3- coastal black bear
4- coastal raccoon
5- alpine of lake louise
i hope you all enjoy!

 

[mojavemama]

Ohhh, what a beautiful thread! Hick, thank you for starting it up again. I just look at these pictures and am flooded with emotion. Fabulous. I'm loving it. Please, everyone, MORE! I'll try to post a few tomorrow. I LOVE this thread! And I love all the friends who have posted here. Oh, this is all such a warm hug. Just....MORE, everyone!

 

[orangesunshine]

 

[Ruffy]

a canadian national park,2010 olympic torch runner in a small town, then leaving the next morning leaving by train. when i took the pic @ the right moment and caught the flame flaring up:joint4:

 

[orangesunshine]

my back yard---:48: :48: :48: :48:

 

[Hick]

....

 

[Dr.KNOWITALL]

Good photos everyone. Thanks for sharinf the scenery.. It's nice knowing its original...

Of course I have to share...

Here are some from my garden...showing its the time of the season... :hubba:

Time Of The Season- The Zombies

Pics: Roses

 

[bho_expertz]

What about a trivia MJers ?

The first two are easy ... The third is somewhere in my country and the 4th ?

Just some of the places i already went ...

 

[Hick]

springing along

 

[Hick]

He's always puttin' his "brag" on 'bout his Tejas BBQ... I'm ready to show him how we do it at altitude!... :hubba:

2-12 lb brisket trimmed to personal spec's
Marinated for 36 hrs in a balsamic vinegar, fruit cocktail, OJ, 'n spices
Then a just prior to going on the smoker, a dry rub of garlic, Cavenders, fresh course ground pepper, crushed red pepper, course flake salt, and coffee.
Smoker preheated to about 200*, mesquite added and we're sssssssssssssmokin'!!

 

[Hick]

about 2 hours in....

 

[Hick]

About 10 hours in moved one brisket to the top rack so I could catch the 'drippings' in the beans. Put a few pheasant breasts wrapped in bacon on about 2 hours ago.
Everything is getting close.
Ya'll are gonna be sory you're ignoring this, when it comes time for sam'iches...